Chinna Vengaya Vatha Kuzhambu (Pearl Onion in Spicy Tamarind Gravy)

Ingredients

Chinna Vengayam / Pearl onion       : 1 cup ( skin removed)
Tamarind juice                                : 2 cups
Sambar powder                             : 2 1/2  tbsps
Sesame oil                                     : 2 tbsps
Mustard seeds
Fenugreek sees
Red chilly
Curry leaves
Salt

Method

Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry. 
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,asafoetida ,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .

Vazhaithandu Curry / Poriyal / Banana Stem Stir Fry

Ingredients 

Vazhai Thandu / Banana Stem      : 1 long piece 
Moong dal                                        : 1 1/2 tbsps
Grated coconut                            : 1/2 cup 
Red chillies                                   : 2
Mustard seeds                              
Curry leaves
Salt
Asafoetida 
oil

Method

Soak moong dal for 15 minutes.
Peel the skin of vazhaithandu lengthwise.
Cut  round pieces horizontally and remove fibre by pulling out.
Place all the rounds in butter milk water to avoid decoloration.. 
Now chop the rounds into thin pieces and again put it in buttermilk water.
heat a kadai,add 2 tsps oil,put mustard seeds and 1 tsp urad dal.
Add Broken red chillies,curry leaves and fry.
Now add the vazhaithandu pieces,soaked moong dal,salt and mix well.
Add 2 tbsps water mix and close the kadai with a lid.
Cook on low flame for few minutes.
Open the lid mix,add grated coconut ,mix again and switch off the flame.
Serve hot.

Aloo Paratha

Ingredietns

Wheat flour                    : 1 1/2 cup
Boiled & mashed potato : 1 cup
Chopped onion              : 1/4 cup
Chopped green chillies   : 1/2 tsp
Garam masala powder   : 1 tsp
Jeera powder                : 1/2 tsp
Red chilli powder           : 1 tsp
Chopped coriander leaves   
Salt
Oil

Method

Knead the dough with salt,1 tsp oil and required amount of water and keep aside for 1/2 an hour.
Take the boiled potato in a bowl,add onion,masala powders,salt,coriander leaves and mix well.
Take a lemon sized ball from dough for each paratha and stuff 2 tbsps of potato mixture in the center. 
Make into round shape and roll it out ..
Cook the parathas with little oil on hot tawa until both sides are golden brown .
Serve with any side dish or tomato sauce. 

    

Podi Idli

Ingredients

Idlis    : 6 ( Recipe Here ) 
Idli Milagai Podi : 2 tbsps ( Recipe here ) 
Sesame oil         : 2 tbsps

Method

Mix idli milagai podi & sesame oil in a wide plate.
Dip the idlis one by one till the pieces are coated with the milagai podi.
Sprinkle the rest of the podi on the idlis.
Serve. 

Fruit Salad with Condensed Milk

Ingredients

Homemade Condensed Milk     : 1 cup ( Recipe Here)  
Mixed Fruits                             : 1 1/2 cups ( i used Grapes,Banana,Apple,Pomegranate ) 

Method

Cut fruits into small bite sized pieces.
Add fruits in condensed milk and stir well.
Keep in refrigerator for an hour.
Serve..

Sambar without Dal / Instant Sambar

Ingredients

Onion         : 1 big
Tomato      : 2
Tamarind juice    : 1/4 cup
Mustard seeds
Curry leaves
Coriander leaves

To roast & Grind

Coriander seeds   : 1 tbsp
Red chilly              : 4 
Small onions          : 5 
Tomato                 : 1( small )
Pottukadalai / Roasted Gram Dal   : 3 tbsps
Oil 

Method

Heat oil in a pan, fry red chillies,coriander seeds,onion,chopped tomatoes,potukadalai for few minutes and let it cool.
Grind it to a smooth paste.
Heat 1 tbsp oil in a pan,add mustard seeds and curry leaves.
Add chopped onion,chopped tomatoes to it and fry.
Now add the tamarind juice,salt,turmeric powder and let it boil.
Finally add the paste ,mix well and allow it to boil for few more minutes.
Remove from flame and garnish with coriander leaves.
Serve hot with Idli or with Crispy Dosa. 

Saffron Milk / Kumkumapoo Paal

Ingredients

Milk        : 2 cups
Sugar      : 5 tbsps or to taste
Saffron Strands - a generous pinch 
Cardamom powder  : a pinch

Method

Soak saffron strands in  little milk .
Heat milk and allow it to boil.
Add soaked saffron,sugar,cardamom powder and allow it to boil on low flame for few minutes.
Serve hot.

Crispy Dosa

Ingredients

Parboiled rice      : 3 cup
Raw rice              : 1 cup
Urad dal               : 1 cup
Fenugreek seeds    : 1 tbsp
Roasted Rava         : 2 tbsps
Salt
Oil

Method

Wash & soak rice and dal seperately for 3 hours.
Soak fenugreek seeds along with urad dal.
Grind everything together to a firn paste.
Add salt and mix well.
Keep for fermentation overnight.
When the batter is fermented in the morning ,add rava and mix well.
Heat a tawa,drop a laddleful of batter on the tawa and spread it in a circular motion as thin as possible.
Drizzle little oil around it and let the dosa cook on low flame.
Flip and cook the other side.
Serve hot with chutney and Sambar.. 

Oats Masala Paratha

Ingredients

Wheat flour      : 1 cup
Oats                 : 1/4 cup
Grated ginger    : a pinch
Red chilli powder  : 3/4 tsp
Turmeric powser   : 1/4 tsp
Cumin seeds          : 1/2 tsp
Coriander leaves    : 2 tbsps
Salt
Ghee                      : 1 tbsp
Oil

Method

Mix all the ingredients except oil in a wide bowl and make soft dough.
Keep aside for 1/2 an hour.
Divide the dough into 10 equal portions and roll out.
Heat a tawa,cook the parathas with little oil spread around the edge.
Turn it over & cook the other side.
Serve hot ... 
For side dishes recipe Click Here 

Happy New Year 2014

A Very Happy New Year to all the readers of Vidhu's kitchen.

400th Post - Kaju Badam Kesar Burfi ( Without Ghee )

Yayyyy.. This is my 400th Post.. I Thank Everyone for all the Support..  

Ingredients

Cashewnuts  coarsely ground    : 1/2 cup
Badam Coarsely ground            : 1/2 cup 
Saffron                                      : few strands
Sugar                                         :  3/4 cup
Water                                        : 1/4 cup

Method

Heat water,sugar & saffron strands in a heavy bottomed pan.
Let it boil for 5 minutes .
Put cashew powder,badam powder to it and stir well
Cook for few minutes till the mixture thickens.
Switch off the flame and let it cool.
Knead well with your hands to make it smooth.
Roll out with a rolling pin and cut into Diamond shape.

Simple,quick & Yummy  Kaju Badam Kesar Burfi  is ready to Serve. A Perfect Way to Celebrate My 400th Post..

Chilly Soya Nuggets

Ingredients

Soya chunks       : 1 cup
Chopped onion   : 1/2 cup
Soya sauce         : 1 tsp
Chily sauce         : 1 tsp
Chopped green chilly   : 1 tsp
Tomato sauce      : 1 tsp
Choppe capsicum  : 1/2 cup
Corn flour              : 1/2 tsp
Chopped ginger     : 1 tsp
Chopped garlic      : 1 tsp
Salt
Spring onion
Oil

Method

Boil soya chunks in water with little salt for 10 minutes and keep aside.
Squeeze out the water thoroughly .
Heat 2 tsps oil in a pan,add chopped garlic,chopped ginger and fry.
Add onions and green chillies now and fry.
Put capsicum and mix.
Add soya sauce,green chilly sauce,tomato sauce,salt and mix everything well.
Put boiled soya chunks and mix.
Let it cook on low flame for 5 minutes.
Mix corn flour with 2 tbsps of water and add it to the soya mixture and mix well.
Finaaly add spring onion and remove from flame.
Serve hot... 

Field Beans Thenga Aracha Kuzhambu

Ingredients

Fresh Field beans   : 1 cup
Urad dal                :  1 tsp
Fenugreek seeds   : 1/4 tsp
Red chillies          : 8 nos
Raw rice               : 1 tsp
Grated coconut    : 1 cup
Tamarind             : a small lemon sice 
Coconut oil          : 2 tsp
Mustard seeds
Curry leves
Salt

Method

Soak tamarind in water for 10 minutes,extract the juice from it ( 2 cups)
Add field beans,salt to  it and let it boil.
Meanwhile,heat a kadai,add 1/2 tsp coconut oil,put urad dal,fenugreen seeds,rice ,red chillies and fry .
Grind the above ingredients with grated coconut into a smooth paste.
Once the field beans cooked,add the paste and mix well.
Let it boil for few minutes and switch off the flame.
Heat 1 tsp coconut oil,temper with mustard seeds and curry leaves.
Add it to the kuzhambu and mix well.
Serve hot with plain rice. 

 

Brinjal Stuffed Curry / Stuffed Brinjals

Ingredients

Small brinjals       : 1/2 kg
Bengal Gram dal /Chenna dal  : 2 tbsps
Urad dal              : 2 tbsps
Coriander seeds   : 1/2 tbsp
Red chillies           : 7 -8
Grated coconut     : 2 tbsps
Curry leaves
Oil
Salt

Method

Heat 1/2 tsp oil in a pan, roast channa dal,urad dal,coriander seeds,red chillies, coconut ,fry them until a nice aroma comes out.
Cool it ,add salt and grind them coarsely.
Wash and cut the brinjals into 4 pieces ( not fully,leave little stem part).
Stuff the brinjals with the masala powder and keep aside.
Heat 2 tbsps oil in a kadai,place the stuffed brinjals and cook it on low flame.
Stir carefully without breaking the brinjals.
When the brinjals are cooked ,add curry leaves and remove from flame. 

Sweet Potato Bonda

Ingredients For filling

Boiled Sweet  potato    : 4
Chopped onion : 1 cup
Green chilly       : 4
Chopped ginger  : 1/2 tsp
Mustard 
Turmeric powder
Oil
Salt
Curry leaves 

Ingredients For the Batter 

Gram flour    : 1 cup
Rice flour      : 2 tsp
Corn flour     : 1 tbsp
Red chilly powder : 1 tsp
Turmeric powder  
Asafotida
Salt 

Method

Mix the batter ingredients to a thick paste with required amount of  water and keep aside.
Heat oil in kadai, add mustard, chopped green chillies,ginger,chopped onions, curry leaves and stir well.
Add mashed sweet potatoes,turmeric powder, salt and mix well. 
Saute them well for 5 mins and let it cool. 
Heat oil in a kadai.
Make small balls from potato mixture ,dip it into the batter and deep fry them..
Serve hot with any chutneys. ( click here for chutney recipes) 

Classic Combo 8

   

Adai + Coconut Chutney + Rava Kesari + Curd Rice  

Adai Recipe 

http://www.vidhuskitchen.in/2010/01/adai-recipe.html 

Coconut Chutney Recipe 

http://www.vidhuskitchen.in/2010/01/adai-recipe.html 

Curd Rice Recipe 

http://www.vidhuskitchen.in/2012/11/curd-rice-thayir-sadam.html 

Rava Kesari Recipe

http://www.vidhuskitchen.in/2013/10/rava-kesari.html  

Paneer Mutter Masala / Mutter Paneer

Ingredietns

Paneer Cubes       : 1 cup ( Click here for Homemade paneer recipe) 
Cooked peas        : 1 cup
Onion                   : 2
Tomato                  : 2 
Ginger - Garlic paste : 1 tbsp 
Cashewnuts      : 1 tbsp
Kashmiri Red chilly powder : 1 tbsp 
Coriander powder                  : 1 tsp
Garam masala powder     : 1 tsp
Oil                      : 2 tbsps 
Milk                  : 2 cup
Ghee                  : 1 tsp 
Cinnamon stick      : 1
Cardamom             : 1
Cloves                     : 2
Sugar                       : 1 tsp
Green chillies          : 2
Salt
Coriander leaves  

Method 

Grind onion,tomato,cashewnuts,ginger-garlic paste,red chilly powder, coriander powder,garam masala powder together to a fine paste. 
Heat oil + ghee in a kadai,add cinnamon stick,cardamom,cloves,1 tsp sugar,chopped green chillies and fry. 
Add the masala paste,salt,1/4 cup milk and cover & cook till the  oil seperate from the masala.Add  cooked green peas, and paneer cubes to it and mix gently and cook for few mi nutes. 

Remove from heat and serve Hot 

Rava Kitchadi / Kalyana Rava Kitchadi - A must in Tamil Brahmin Wedding Breakfast

Roasted Rava             :   1 cup

Moong dal                 : 1/4 cup 

Chopped vegetables  : 1 cup ( carrot,beans,potato) 

Chopped onion          : 2 tbsps

Chopped tomato        : 2 tbsps

Green peas                 : 2 tbsps

Green chillies            : 4

Oil                              : 2 tbsps

Ghee                          : 2 tbsps + 1 tbsp 

Turmeric powder        : 1/4 tsp 

Water                         : 3 1/2 cups

Mustard seeds

Curry leaves 

Salt

Method

Wash & pressure cook moong dal for upto 2 whistles.

Heat 2 tbsps Oil  + 2 tbsps ghee in a heavy bottomed pan,add mustard seeds and allow it to splutter.

Add Onion,green chillies ,curry leaves and fry.

Add all the chopped vegetables, green peas,tomato, turmeric powder and salt.

Cook the vegetables for 5 minutes on low flame. 

Now add water and let it boil.

When water starts boiling,add the mashed dal, mix & reduce the flame,add rava slowly.

Keep stirring to avoid formation of lumps.

When all the water is absorbed, cover and cook on low flame for 5 minutes.

Finally add the remaining 1 tbsp ghee and mix everything well. 

Serve hot with coconut chutney.

Rasgulla - Bengali Sweet

Ingredietns

Milk       ; 1 ltr
Lemon juice : 21/2 tsp
Sugar       : 1 1/2 cups 
Water       : 3 1/2 - 4 cups

Method

Bring the milk to boil.
Add lemon juice to it ,stir slowly till the milk is fully curdled.
Let it cool for 5 minutes.
Strain it through a muslin cloth and let it sit for 1/2 an hour.
Remove it and knead it into a soft dough.
Divide the dough into 12 - 15 equal sized balls.
Heat a pressure cooker,add water and sugar and mix well.
After the sugar gets dissolved completely, add the balls one by one carefully.
Cover the pressure cooker and cook them on low flame for 1 whistle.
Switch off the flame and cool them to room temperature.
Refrigerate for an hour.
Serve & Enjoy...

"Life is Uncertain - Eat Dessert First" .. 

Mor Kali / Mor Koozh ( Traditional Brahmin Recipe )

Ingredietns

Rice flour      : 1 cup
Buttermilk     : 1 cup
Mormilagai    : 3
Curry leaves
Salt
Asafoetida
Oil 
,Mustard seeds

Method

Mix rice flour,buttermilk,salt,asafoetida .
Heat 1 1/2 tbsp oil in kadai,add mustard seeds,curry leaves and allow it to splutter.
Add mor milagai and fry till dark brown in colour.
Pour the rice flour mixture and stir continuously on low flame.
When the mixture becomes thick and shiny remove from heat and serve. 

Tawa Pulao

Ingredients

Cooked & cooled rice        : 1 cup
Chopped onon                   : 2 tbsps
Chopped carrot                 : 2 tbsps
Chopped Cabbage            : 1 tbsp
Chopped capsicum            : 2 tbsps 
Chopped tomato               : 1 tsp
Clitted green chilly              : 1
Grated ginger                      a pinch
Red chilly powder              : 1 tsp
Pav bhaji masala                : 1 1/2 tsp
Turmeric powder               : 1/4 tsp
Cumin seeds      
Salt
Oil 
Coriander leaves  
Ghee 

Method

Heat 1 tsp ghee + 1 tbsp oil in a kadai.
Add cumin seeds ,grated ginger,green chilly and fry.
Add onion and saute.
Add tomato,cabbage,carrot ,salt and stir.
Cover & cook for 2 minutes.
Add capsicum,red chilly powder,turmeric powder,pav bhaji masala and mix well.
Add 1 tsp water if the mixture is too dry.
Now put the rice and mix everything well.
Cover again and cook for 2 minutes.
Finally add coriander leaves and serve hot.

Classic Combo - 7 ( Breakfast Ideas)

Idli + Coconut Chutney + Sambar + Ulundu Vada  

Idli Recipe 

http://www.vidhuskitchen.com/2013/03/how-to-make-soft-spongy-idly-with-step.html

Coconut Chutney Recipe 

http://www.vidhuskitchen.com/2010/01/coconut-chutney.html

Tiffin Sambar Recipe

http://www.vidhuskitchen.com/2010/10/tiffin-sambar-without-coconut.html  

Ulundu Vada Recipe coming soon..