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

November 04, 2015

KARUVEPPILAI POONDU KUZHAMBU (Curry leaf and Garlic Curry)

Ingredients:
Curry leaves - 50 gms
Onions - 200 gms (chopped)
Garlic - 100 gms
Red chillies - 2
Ginger garlic paste - 1 tsp
Tomatoes - 150 gms
Chilli powder - 1 1/2 tbsp
Coriander powder - 2 tsp
Turmeric- 1/2 tsp
Tamarind pulp - 1 tbsp
Salt to taste
Oil - 2 tbsp
Asafoetida -  a pinch
Urad dal - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp

Method:

  • Wash, pat dry and fry curry leaves in oil till crisp. Drain the excess oil. Crush coarsely and keep aside.
  • Heat oil in a pan, add asafoetida, red chillies, mustard, cumin, urad dal, fenugreek seeds and saute till the mustard crackles and the gram turns golden in colour.
  • Add onion and saute til transparent. Add garlic cloves and ginger garlic paste and after one minute , add chopped tomatoes and cook till the liquid reduces.
  • Add chilli powder, coriander powder, salt and turmeric and cook till the raw flavour of the spices is gone.
  • Add tamarind pup and 2 cups of water. Now add crushed curry eaf and cook over low heat.
  • Cook for a few minutes and serve hot.



October 29, 2015

PORCHAKOOTU

Ingredients:
Tuvar dal - 1 cup
Tomatoes - 2
Brinjals - 250 gms
Onions - 100 gms
Grated coconut - 4 tbsp
Peppercorns - 1 tbsp
Ghee - 1/2 cup
Salt to taste
Mustard seeds - 1 tsp
Lime - 1

Method:

  • Wash and cut tomatoes, brinjals into halves. Chop onions.
  • Wash and pressure cook dal with sufficient water till tender.
  • Heat half of the ghee in a pan, fry mustard seeds until it crackles then add grated coconut, chopped onion and peppercorn. Fry until coconut turns golden brown.
  • Remove the contents and let the remaining ghee lie in the pan itself.
  • Grind the fried mixture into smooth paste. Wash grind stone with a cup of water and add to the paste.
  • Now in the same frying pan, pour in the rest of ghee, the ground paste, tomatoes, brinjals, cooked dal and salt to taste.
  • Cover and let it simmer for 15 minutes until vegetables are tender.
  • Remove from heat. Squeeze lime, stir well.
  • Serve steaming hot with rice.

December 23, 2014

MADRAS PRAWN CURRY

Ingredients:
Boiled prawns - 500 gms
Onion - 1 (finely chopped)
Garlic cloves - 2 (crushed)
Tomatoes - 250 gms (peeled and chopped)
Curry powder - 1 tbsp
Salt to taste
Lemon juice - 2 tbsp
Ghee - 20 gms

Method:

  • Peel prawns leaving tails intact, remove back vein.
  • Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes.
  •  Add tomatoes and salt. Cover, bring to boil, reduce heat to low,simmer for 10 minutes or until tomatoes are pulpy.
  • Add prawns, continue cooking until prawns are coated.

June 23, 2014

SAMBA AVAL

Ingredients:
Flattened rice - 450 gms
Mustard - 1 ts
Green chillies - 2 (chopped)
Cashew nuts - 10
Pepper - 1 tsp (crushed)
Cumin seed - 1 tsp ( Crushed)
Curry leaves - few
Salt to taste
Oil - 4 tsp
Ghee - 4 tsp

Method:

  • Wash and soak flattened rice in salted water
  • Heat oil and ghee, add cashew nuts, pepper, cumin and mustard seeds and curry leaves. Fry till mustard splutters.
  • Add drained flattened rice and mix gently.
  • Fry till the water is absorbed.
  • Serve hot.

January 18, 2014

MADRAS EGG CURRY

Ingredients:
Boiled eggs - 6
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Tomatoes - 250 gm
Curry powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Ghee - 3-4 tbsp
Lemon juice - 1 tbsp
Coriander leaves

Method:

  • Peel eggs and cut in halves lengthwise.
  • Melt ghee in a frying pan, saute onion and garlic until onion is tender.
  • Add turmeric and curry powder, saute one minute.
  • Add chopped tomatoes, lemon juice, salt and 1/2 cup of water and bring to boil.
  • Reduce heat to low, cover, simmer for 10 minutes.
  • Add eggs, cook another 5 minutes.
  • Lastly add chopped coriander leaves. 


July 24, 2013

Achaari Potatoes

Ingredients:
Potatoes - 250 gm
Cumin seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Aniseed powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder  -1 tsp
Green Chillies - 3-4
Salt to taste
Black salt - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander leaves - small bunch (chopped)
Mango pickle masala
Oil - 2 tbsp

Method:

  • Wash and peel potatoes. Cut them into small pieces and keep aside in cold water.
  • Heat oil in pressure cooker, add cumin seeds, fenugreek seeds and green chillies and fry.
  • Add all other spices and 1 cup of water.
  • Cook till oil leaves the sides.
  • Add potato pieces and mix well.
  • Close the lid and cook for one whistle.
  • Once cooled open the lid and add mango pickle masala and coriander leaves. Mix well.
  • Serve with rice or paranthas.

June 09, 2013

Milagai Podi (Idli Karam)

Ingredients:
Dry red chillies - 10
Urad dal - 1 cup
Channa dal - 1 cup
Coriander Seeds - 1 tsp
Sesame Seeds - 2 tsp
Asafoetida -  a pinch
Salt to taste

Method:

  • Dry roast all the ingredients except salt.
  • Cool and grind all the ingredients, salt to make coarse Powder.
  • Store in airtight container.
  • Serve with idli and ghee. 

June 08, 2013

Arasi Kheer

Ingredients:
Rice Rawa - 2 cups (Fresh)
Sugar - 1 1/2 cup
Milk - 1 liter
Cashew nuts - 50 gms
Kishmish - 25 gms
Cardamom Powder - 1/4 tsp
Ghee - 1 tbsp

Method:

  • Fry cashew nuts and kishmish in ghee till golden.
  • Boil the milk in thick vessel. Add Rice rawa to the boiling milk. Cook till rawa is cooked and soft.
  • Add sugar and cook till sugar dissolves.
  • Add fried cashew nuts, kishmish and cardamom powder. Mix well.
  • Serve hot.
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