Showing posts with label Tamil Dishes. Show all posts
Showing posts with label Tamil Dishes. Show all posts

December 07, 2018

CHETTINAD PEPPER CHICKEN

Ingredients:
Chicken  - 1 kg
Onions - 2 (chopped)
Tomatoes - 3 (chopped)
Ginger - 1" piece (grated)
Garlic cloves - 6 (crushed)
Oil - 1/2 cup
Salt to taste
Turmeric - 1 tsp
Coriander leaves

For Spice paste:
Coriander seeds -2 tbsp
Peppercorns - 2 tbsp
Cumin seeds - 1 tbsp
Aniseeds - 1 tbsp
Red chillies - 4

Method:

  • Dry roast the spice ingredients and grind them to make fine paste by adding enough water.
  • Heat the oil in pan; Add chopped onions and fry till they are translucent.
  • Add the chopped tomatoes, ginger garlic paste and cook till tomatoes are soft and oil floats.
  • Add spice paste and continue to cook for a minute,
  • Add the chicken pieces, salt and turmeric and stir fry for 5-6 minutes in medium flame.
  • Add 3 cups of water, cover and cook in low flame till chicken pieces are tender.
  • Lastly add coriander leaves.

July 26, 2018

MILAGU JEERAGA RASAM (PEPPER - CUMIN SOUP)

Ingredients:
Tamarind - lemon size (soaked)
pepper  powder - 1 tsp
Cumin powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Ghee - 1 tsp

Method:

  • Extract juice from soaked tamarind. Add 3 cups of water to to the tamarind juice and bring it to boil. Cook till the raw smell of tamarind disappears.
  • Then add salt, turmeric, pepper and cumin powder. Add more water if necessary and bring to boil in low flame for 10 minutes.
  • Heat ghee in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over rasam.
  • Serve hot with steamed rice.

May 01, 2018

KARA APPAM

Ingredients:
Rice flour - 125 gms
Maida - 75 gms
Besan - 60 gms
Sour curd - 125 ml
Salt to taste
Chilli powder - 2-3 tsp
Baking soda - a apinch
Asafoetida - a pinch
Curry leaves - few
Green chillies - 7-8
Ginger - small piece
Mustard seeds - 1 tsp
Oil

Method:
  • Mix all the flours, salt, chilli powder and baking soda. Add curd and enough water to make a thick batter. (neither too thick nor too watery). Add asafoetida water, chopped green chillies, ginger and curry leaves.
  • Heat 2 tsp of oil and fry mustard until it splutters; then pour into batter.
  • Let it stand for 3 hours.
  • Heat oil in a wide shallow pan, drop big ladleful of batter and make a round pan cake.
  • Let the underside cook to a golden brown. Prick it in two or three places with a fork.
  • Turn and prick that side also with a fork and cook to a golden brown.
  • It has a crisp crust and the inside will be sponge and soft.

February 26, 2018

VAZHAIKKAI PODI

Ingredients:
Plantains - 3
Dry red chillies- 3-4
Arhar dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds  -1 tsp
Asafoetida - pinch
Salt to taste
Oil  - 4 tsp

Method:

  • Either roast the plantain over the fire till the skin turns black and peel, or cook the plantain in the skin and peel'
  • Heat oil in a pan; saute red chillies, arhar dal,urad dal, mustard seeds and asafoetida till the mixture turns reddish. Cool and grind it to coarse powder with salt.
  • Peel and crumble the bananas with fingers and mix with the coarse powder.
  • Serve with rice.


February 15, 2018

PULI KULAMBU (CHETTINAD)

Ingredients:
Small onions - 1/2 cup (peeled)
garlic flakes - 10
Tamarind - medium lemon size
Sambar powder - 2-3 tsp
Salt to taste
Tomatoes - 2 (finely chopped)
Jaggery - small piece
Onion curry vadam - 1/4 cup
Oil - 1 tbsp
Fenugreek seeds - 1/4 tsp
Aniseed - 1/4 tsp

For Onion curry vadam:
Urad dal - 1 cup
Small onions  - 1 kg (peeled)
Red chillies - 1 cup
Salt to taste
Asafoetida - pinch
Curry leaves - few
Coriander leaves - 2 tbsp
Mustard seeds - 3 tsp
Castor oil - 3 tsp

Method:

  • Soak tamarind in water and extract juice.
  • Heat oil in a broad frying pan; add fenugreek and aniseeds, garlic and allow them to fry for few seconds. 
  • Then add onions and fry till transparent and add chopped tomatoes.
  • Cook till tomatoes are soft. Add sambar powder, salt and mix well.
  • Add tamarind juice, jaggery and cook till the gravy is thick.
  • Deep fry the onion curry vadams in hot oil; remove and add to the curry.
  • Simmer for 5  minutes.
  • Serve with Idli, dosa or rice.
To make Onion curry vadam:
  • Soak dal for 2 hours. 
  • Wash and drain the water completely.
  • Then grind along with red chillies to make smooth paste. Add half of the peeled onions at the end and grind till smooth consistency.
  • Add salt, asafoetida, finely chopped remaining onions, curry leaves, coriander leaves, mustard seeds and mix well.
  • To prevent from sticking to the hands mix castor oil at the end.
  • Make small balls using hands and dry on a plastic sheet under hot sun for 3 days.
  • Store in airtight container when it is completely dried.

February 07, 2018

PORICHA KOOTU (VEGETABLES IN GREEN GRAM GRAVY)

Ingredients:
Moong dal - 1/4 cup
Vegetables - 3 cups (chopped)
(Potatoes, drumsticks, snake gourd,
Aubergines)
Salt to taste
Red chillies - 2-3
Cumin seeds - 1/4 tsp
Grated coconut - 1 1/2 tbsp
Oil - 1/2 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Asafoetida - pinch
Curry leaves - few

Method:

  • Wash and pressure cook the moong dal.
  • Boil the vegetables in salted water till tender. Drain.
  • Grind together red chillies,cumin seeds and coconut to a paste.
  • Add the cooked dal and ground paste to boiled vegetables and stir.
  • Heat the oil in a pan; add the mustard, urad dal, asafoetida and curry leaves. Allow them to splutter.
  • Then add dal mixture, salt and cook for 5 minutes in low flame.
  • Sere hot with rice or roti.

December 30, 2017

MADRAS PRAWN CURRY

Ingredients:
Prawns - 750 gms (medium sized, shelled and deveined)
Large onions - 3 (chopped)
Tomatoes - 3 (blanched and chopped)
Garlic cloves - 12 (minced)
Turmeric - 1/2 tsp
Salt to taste
Chilli powder - 1 tsp
Tamarind paste - 2 tbsp
Coconut milk - 4 tbsp
Oil - 3 tbsp

Method:

  • Heat oil in a pan; add chopped onion and garlic and fry till onions are transparent.
  • Add tomatoes, salt, chilli powder and turmeric. Cook for 2-3 minutes.
  • Then add prawns and tamarind paste and fry them for 7-8 minutes.
  • Add coconut milk and simmer for 10 minutes until done.
  • Serve hot with rice.

December 07, 2017

POTATO AND BENGAL GRAM DAL KOOTU

Ingredients:
Potatoes - 4 (medium size)
Bengal gram dal - 1/4 cup
Tamarind - small lemon size
Salt to taste
Turmeric - 1/4 tsp
jaggery - small piece
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 1 tbsp

Grind together:
Red chillies - 7-8
Coriander seeds - 2 tsp
Urad dal - 1/2 tbsp
Channa dal - 1 tbsp
Fresh coconut - 1/4 cup

Method:

  • Peel and cut potatoes into small cubes. Wash and soak dal for 30 minutes.
  • Pressure cook dal and potato cubes in enough water till tender.
  • Dry roast and grind red chillies, coriander, urad and channa dal to make paste. Add grated coconut along with them.
  • Soak tamarind and extract thick juice from it.
  • When the lid is open, add tamarind juice, ground powder, salt, turmeric and jaggery. Add one cup water and cook until the gravy is thick. Stir occasionally.
  • Heat the oil; add mustard, urad dal and curry leaves and allow them to splutter.
  • Pour this over gravy.
  • Serve with rice or dosa.


October 28, 2017

PUDLANGI KUTTU (SNAKE GOURD WITH LENTILS)

Ingredients:
Green moong dal - 125 gms
Channa dal - 75 gms
Ginger - 1/2 tsp (chopped)
Green chillies - 6-8
Snake gourd pieces - 450 gms
Fresh coconut - 1/4 (grated)
Salt to taste
Oil - 1 tsp
Red chillies - 2
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves -  few

Method:


  • Boil the lentils in 200 ml of water with green chillies and ginger.
  • When cooked, add snake gourd pieces and the grated coconut.
  • Heat oil, add mustard, cumin, red chillies and curry leaves and allow them to crackle.
  • Add to the lentils. Stir and cook till the snake gourd is tender and the coconut is cooked.
  • Season and serve hot with rice or parathas.




October 27, 2017

CURRY LEAF KUZHAMBU

Ingredients:
Curry leaves- 2 handfuls
peppercorns - 1.5 tsp
Cumin seeds - 1/2 tsp
Red chillies - 8
Asafoetida - pinch
Oil  -2 tsp
tamarind - small lemon size
Salt - 1.5 tsp

For talimpu:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp

Method:

  • Heat 2 tsp of oil and fry peppercorns, cumin seeds, red chillies and asafoetida.
  • Cool and grind along with tamarind, salt and curry leaves into smooth paste.
  • Add 400 ml of water to the paste and mix well.
  • heat the oil in kadai, add mustard and urad  dal and allow them to splutter.
  • Add curry leaf mixture and bring it to boil.
  • Reduce the flame and cook till it reduced to 2/3rd.
  • Switch off the flame.
  • This can keep for 2-3 days.

September 08, 2017

BANANA PANIYARAM

Ingredients:
raw rice - 1 cup
Ripe banana - 1 big size
grated jaggery  - 1 cup
Cardamom powder- a pinch
Oil and ghee for frying

Method:

  • Soak rice for 2-3 hours. Wash and grind to smooth paste by using enough water.
  • Add banana and jaggery and grind once again for few minutes.
  • Mix cardamom powder and little baking soda if necessary.
  • Heat the paniyaram pan and drop little oil or ghee in each mould and fill the batter in each mould.
  • Cook in low flame until golden then turn carefully and cook other side until golden.
  • Serve hot.

September 01, 2017

THOTAKURA KAADALA KOOTU

Ingredients:
Moong dal/ Tuvar dal - 1 cup
Amaranth stalks (thotakura kaadalu)  - 3 cups (cut into 1" pieces)
Salt to taste
Turmeric - 1/2 tsp

For ground paste:
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Red chillies - 5-6 or as per taste
Asafoetida - pinch
Coconut - 1/4 
Tamarind - 2 strips (optional)

For Talimpu:
Ghee - 2 tsp
Urad dal - 1/4 tsp
Mustard seeds  - 1/4 tsp
Cumin seeds  -1/4 tsp
Curry leaves 

For Garnishing:
Fresh grated coconut - 1 tbsp

Method:

  • Wash  and pressure cook dal with sufficient water until almost done.
  • Then add stalks, turmeric and one cup of water. Close the lid and cook until soft and tender.
  • When the lid open, mash the dal.
  • In the mean time, grind all the ingredients using little water to make paste.
  • Add the ground paste and salt to the dal and cook in low flame for 5 minutes.
  • Heat the ghee in kadai, add all talimpu ingredients and allow it to splutter.
  • Pour this over dal and garnish with fresh coconut.
  • Serve hot with rice.


తోటకూర కాడల కూటు 

కావలిసిన వస్తువులు:
పెసరపప్పు/ కంది పప్పు - 1 కప్ 
తోటకూర కాడలు - 3 కప్స్ (1" ముక్కలు)
ఉప్పు
పసుపు - 1 /2 tsp 

మసాలా ముద్ద :
ధనియాలు - 2 tsp 
జీలకర్ర - 1 tsp 
ఎండు మిర్చి - 5-6 లేదా సరిపడా 
పచ్చి కొబ్బరి - 1/4
ఇంగువ - చిటికెడు 
చింతపండు - కొద్దిగా 

తాలింపు:
నెయ్యి - 2 tsp 
మినపప్పు - 1/4 tsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర - 1/4 tsp 
కరివేపాకు 

పచ్చి కొబ్బరి - కొద్దిగా 


తయారీ:
  • పప్పు కడిగి ప్రెషర్ కుక్కర్ లో సరిపడా నీళ్లు పోసి మెత్తగా ఉడికించుకోవాలి. ఉడికిన తరువాత తోటకూర కాడలు, పసుపు, మరి కొన్ని నీళ్లు పోసి మెత్తగా ఉడికించుకోవాలి. 
  • మసాలా దినుసులు అన్ని కలిపి కొద్దీగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి. 
  • రుబ్బిన మసాలా పప్పులో వేసి, ఉప్పు కూడా వేసి సన్నని సెగ మీద 5 ని లు ఉడికించుకోవాలి. 
  • బాణలిలో నెయ్యి వేడి చేసి తాలింపు దిన్సుసులు వేసి వేగిన తరువాత పప్పులో గుమ్మరించుకోవాలి. 
  • పైన కొబ్బరి చల్లి వేడిగా అన్నంతో వడ్డించాలి. 



August 22, 2017

MYSORE KUZHAMBU

Ingredients:
Arhar dal - 1/4 cup
Beans - 250 gms (cut into 1/2" pieces)
Green peas - 2 tbsp
Potato - 1 (cut into 1/2 " pieces)
Salt to taste
turmeric - 1/4 tsp

For Spice paste:
Coriander seeds - 1 tbsp
Mustard seeds - 1 tsp
Rice - 1 tbsp
red chillies -6
Asafoetida - 1/4 tsp

For Talimpu:
Oil -2 tsp
Red chilli -1
Cumin seeds  -1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - pinch
Curry leaves - few

Method:

  • Wash and pressure cook dal until tender and soft. Once the lid open; mash the dal and keep aside.
  • Dry roast and grind the spice ingredients to make fine paste by adding enough water.
  • Cook the vegetables in salt and turmeric water till tender then add dal and ground paste.
  • Cook another 10 minutes in low flame.
  • Heat the oil in kadai; add all talimpu ingredients and allow to splutter.
  • Pour this over curry,
  • serve with rice.

August 16, 2017

KUZHI PANIHARAM


Ingredients:
Urad dal – 50 gms
Parboiled rice – 200 gms
Raw rice- 200 gms
Salt to taste
For the tempering:
Oil – 2 tsp
Mustard seeds – ½ tsp
Onions – 50 gms (chopped)
Grated coconut – ½
Green chillies – ½ tsp (chopped)
Curry leaves – few

Method:
  • Soak both the rice varieties and urad dal in water for 2 hours.
  • Drain and wash in running water twice.
  • Grind to a smooth paste, adding adequate water for a pouring consistency.
  • Rest the batter to ferment for 5-6 hours in a warm place.
  • Heat oil and crackle mustard seeds, add chopped onions, grated coconut, chopped green chilli and curry leaves. Saute and set aside.
  • Add the tempering and salt to the batter.
  • Pour the batter in the preheated, oil greased kuzhi paniharam kadai (concave griddle) and cook till done.
  • Turn over the dumpling from the griddle and serve with tomato chutney.

June 08, 2017

RICE COCONUT PAYASAM

Ingredients:
Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew  nuts - 10

Method:

  • Soak rice for one hour. grind rice and coconut together with water to make a coarse paste.
  • Take 500 ml of water and mix the paste well with water.
  • Bring to boil; stir continuously until rice is well cooked.
  • Then add jaggery or sugar and mix.
  • When sugar dissolves completely add milk and mix well.
  • fry cashew nuts in ghee.
  • Lastly add cardamom powder, saffron cashew nuts and edible camphor.
  • Mix well and serve hot or warm.

April 12, 2017

KOTHAVARANGAI USILI

Ingredients:
Channa dal - 100 gms
Cluster beans - 400 gms
Cinnamon stick - 1"
Salt to taste
Cumin seeds - 1 tsp
Oil - 4 tbsp
Onions - 100 gms (chopped)
Green chillies - 3 (chopped)
Chilli powder - 2 tsp
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Grated coconut - 2 tsp
Mustard seeds - 1/2 tsp
Aniseed - 1/2 tsp
Urad dal  - 1/2 tsp
Curry leaves - few

Method:

  • Soak channa dal for one hour and grind with cinnamon, cumin seeds and salt.
  • Cut and boil cluster beans until tender.
  • Heat oil in kadai, add mustard, aniseed, urad dal, onions and saute. 
  • Add green chillies and curry leaves, chilli powder, turmeric and coriander powder and cook for 2 minutes.
  • Add coconut and dal paste.
  • Add cluster beans and cook till dry.


February 21, 2017

KARUVEPPILAI KULAMPU

Ingredients:
Fresh tender curry leaves - 1 cup
Garlic flakes - 6
Ginger - 1" piece
Tamarind - marble size
Poppy seeds - 1 tbsp
Red chillies -4-5
Green chillies -2
grated fresh coconut - 2 tbsp
Small onions - 1/2 cup (peeled)
Salt to taste
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Oil - 1 tbsp

Method:

  • Fry red chillies, green chillies, garlic, ginger and curry leaves in little oil for few minutes.
  • Dry roast poppy seeds separately.
  • Grind above ingredients along with tamarind, coconut and salt.
  • Peel the onions and keep aside.
  • Heat the remaining oil; add urad  dal and mustard and allow it to splutter.
  • Add onions and saute for awhile.
  • Add ground paste and fry for few minutes.
  • Add enough water and cook until the gravy is thick and onions are tender.
  • Serve with rice.


July 23, 2016

PONGAL

Ingredients:
Rice - 1 cup
Moong dal - 1/2 cup (with/out husk)
Pepper - 1 tsp
Jeera - 1 tsp
Ginger - 1 tbsp (grated)
Salt to taste
Cashew nuts - 8-10
Oil (or) ghee - 2 tbsp
Some curry leaves

Method:

  • Roast the dal til it is golden brown. Boil dal, rice and salt together with 4 cups of water till it done 
  • Heat oil and put curry leaves jeera, ginger, pepper and cashew nuts in it. Add to rice and dal. Fry till makes a lump.
  • Serve with more ghee over it or with vegetables.

March 08, 2016

PUMPKIN KUZHAMBU

Ingredients:
Pumpkin - 500 gms
Onions - 250 gms
Tuvar dal - 50 gms
Tomatoes- 250 gms
Curry leaves  - few
Chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Oil - 2 tbsp
Coriander leaves - small bunch

Method:

  • Peel, remove pith and seeds from the pumpkin and cut into pieces.
  • Boil the pieces in salted water till tender. Keep aside.
  • Pressure cook dal with sufficient water up to 3 whistles or until soft. Mash the dal and keep aside.
  • Finely chop onions.
  • Blanch, peel and puree the tomatoes.Finely chop coriander leaves.
  • Heat oil in frying pan, fry onions brown, then add curry leaves and coriander leaves. Fry a little.
  • Add chilli powder, salt, turmeric and tomato puree; cook for 5 minutes.
  • Add tuvar dal and pumpkin; stir. Add one cup of water and close the lid. Stir occasionally.
  • Cook another 5 minutes.
  • Serve hot with rice.


December 15, 2015

RASAVANGI

Ingredients:
Brinjal - 250 gms
Channa dal - 3 tbsp
Urad dal - 4 tbsp
Coriander seeds - 3 tbsp
Red chillies - 10
Cinnamon pieces - 2
Cloves - 2
Fresh or dry coconut - 3 tbsp
Jaggery- 1 tbsp
Tamarind - 1/2 lemon size
Salt to taste
Mustard seeds - 1/8 tsp
Urad dal - 1/4 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/8 tsp
Curry leaves - few
Oil - 4 tbsp

Method:

  • Wash and cut the brinjals into 1" pieces and keep them in salted water.
  • Extract juice from tamarind.
  • Dry roast channa dal, urad dal, coriander seeds, red chillies, cinnamon and cloves.
  • Grind them with coconut to make little coarse powder.
  • Heat oil in kadai, add urad dal, mustard, cumin, fenugreek, red chilli and curry leaves. Fry them.
  • Add brinjal pieces; fry for few minutes.
  • Add tamarind juice and cook till done.
  • Add ground powder, salt, jaggery and stir well. Cook another 5 minutes in low flame.
  • Serve with rice or chapati.
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