White Peas Masala ( Dhaba sytle)

Ingredients

White peas                       : 2 cups ( Soak it overnight)
Onion                               : 2 nos
Tomato                             : 3 nos
Garlic                               : 5 nos
Ginger                              : a small piece
Green chilly                     : 1
Red chiili powder            : 1 tsp
Garam masala powder     : 3/4 tsp 
Bayleaf                             : 1
Cumin seeds                     : 1/2 tsp
Green cardamom              : 2 nos
Kasuri methi                     : 1/4 tsp
Salt
Oil
Coriander leaves

Method

Chop the onion
Puree the tomatoes.

Crush ginger , garlic , green chilly in a mortar pestle. 

Pressure cook the white peas with little salt for 4 whistles
Heat oil in a pan, add cumin seeds, bay leaf, green cardamon and fry.
Add crushed ginger , garlic , green chilly and fry.
Add chopped onion , salt , mix well and cook until golden brown.
Now add tomato puree, mix and cook for few minutes .
Add red chilly powder, garam masala powder and mix.
Crush the kasuri methi and add it to the masala and mix.
Cover it with lid , cook in low flame for 8 - 10 minutes.
Remove from flame , garnish with corainder leaves.
Serve hot with chapati / roti

How to Make Kai Murukku / Suthu murukku / கை முறுக்கு

Sesame seeds balls ( Laddu) / Ellu Urundai / எள்ளு உருண்டை

Ingredients

White sesame seeds        ; 1 cup
Jaggery                           :   3/4 cup 

Method

Dry  roast sesame seeds till they pop up.
Remove from flame and let it cool.
Heat a pan ,lower the flame, add powdered  jaggery and  1/4 cup water .
Strain it and boil again till soft ball consistency.
Now add the roasted sesame seeds to it, mix well and remove from flame.
Grease the hand with ghee / rice flour and  make balls.
Let them cool completely and store it in an air tight container. 
Enjoy 

Mint & Coriander Rice - Aadi 18 special

Ingredients

Cooked rice               : 1 cup
Mint  leaves         : 1 cup
Coriander leaves  : 1 cup
Green chillies       : 2
Grated ginger       : a pinch
Lemon juice         ; 1/4 tsp 
Cumin seeds         : 1/4 tsp
Salt
Ghee                    

Method

Grind mint leaves , coriander leaves , lemon juice, green chillies ginger to a smooth paste.
Heat ghee in a pan, fry cumin seeds.
Add the paste to the pan , reduce the flame, add required salt , and mix well.
Cook the paste till the ghee separates.
Remove from flame.
Now add the cooked rice to it and mix well.
Add little ghee / gingelly oil , mix gently .
Let it sit for 1/2 an hour and serve.
Enjoy 

Kuthiraivali Aval Upma / Barnyard millet Aval Upma

 

Ingredients

Kuthiraivali Aval/ poha : 1 cup
Grated coconut : 3/4 cup
Green chillies : 3
Peanuts : 2 tbsps
Cashewnuts : 1tbsp
Mustard
Oil
Salt
Curry leaves 

Method

Wash and soak poha in water for 1/2 an hour.
Heat oil in a pan add mustard , chopped green chillies and stir.
Add peanuts and cashewnuts to it.
Now add Curry leaves and grated coconut , salt and fry for few minutes until coconut turns slightly brown colour.
Add soaked poha to it and mix everything well
Serve

Dum aloo / Aloo dum

Ingredients

Baby pototoes                 : 20 boiled and peeled
Onion                              : 2 nos
Tomato                            : 3 nos
Ginger & Garlic paste       : 1 tbsp
Kashmiri red chilli             : 6
Cinaamon                         : 2 sticks
Cloves                              : 3
Cardamom                        : 2
Green chilly                       : 1
Cashewnut                        : 15 nos / 1/4 cup
Cumin seeds                     ; 1/2 tsp
Turmeric powder               : 1/2 tsp
Coriander leaves 
Salt
Oil

Method

Soak cashewnut , cardamom, red chilly  in warm water for 10 minutes.
Grind onion, tomato , soaked cashewnut mixture  into a smooth paste and keep aside.
Heat 2 tbsps oil in a kadai , add cinnamon stick , cumin seeds , cloves , green chilly and fry.
Add onion paste , ginger & garlic paste, turmeric powder, reduce the flame  and cook for few minutes.
Add salt , 1 tsp sugar , mix well and cook for few more minutes on low flame until oil separates.
Add coriander leaves , mix and remove from flame.
Serve hot with roti / naan
Enjoy..

Kadalai Paruppu Poli / Puran poli / கடலைபருப்பு போளி / Holige / Obbattu

Ingredients for outer dough

Maida    : 1 cup
Turmeric powder   : 1/4 tsp
Oil                        : 1 1/2 tbsps
Salt                      : a pinch

Method

Combine maida , salt, turmeric powder , oil and mix well.
Add sufficiant water to make a soft dough.
Cover with a damp cloth and keep aside for 2 hours.

Ingredients for Poornam / Pooranam

Chana dal                     ; 1/2 cup
Grated jaggery              : 1/2 cup
Cardamom powder       : 1/4 tsp
Ghee                             : 2 tbsps

Method

Wash and soak the chana dal for 15 miutes.
Pressure cook it for 3 whistles.
Drain the water , and grind it.
In a non stick pan , add the dal paste, jaggery ,and mix well.
Add cardamom powder , mix well , cook till dry, until it leaves the sides of the pan ,  remove from flame and  allow it to cool.
Divide into 10 equal balls  and keep aside.

Method to make poli


Divide the maida dough into 10 equal balls.
Roll into circles , stuff one portion of poornam , cover the edges.
Dust it with flour, roll again into a circle.
Heat a tawa, add the poli in the tawa ,reduce the flame , add little ghee and cook.
Turn to other side , add some ghee again and cook until golden brown.
Remove from flame , fold it and serve hot.
Enjoy.

Aubergine Pan Fry / Eggplant Pan Fry

Ingredients

Aubergine                      :  1 ( cut into round slices )
Red chilly powdder       : 1 1/4 tsp 
Jeera powder                : 1/2 tsp
Black pepper powder   : 1/2 tsp
Turmeric powder         :  1/4 tsp
Rice flour                    : 1 1/2 tbsp
Salt
Oil

Method

Mix all powders and salt with rice flour.
Sprinkle the masala powder over the aubergine and mix well.
Keep aside for 15 minutes.
Heat a frying pan with 1 tbsp oil, put the aubergine slices on the pan  and fry on medium heat.
Fry until golden colour on one side , turn the slices and fry until similarly coloured.
Remove from flame .
Serve hot
Enjoy. 

Kadalai Urundai / கடலை உருண்டை

Ingredients

Roasted / fried  Peanut           : 1 cup
Jaggery                                  : 1/2 cup
Rice flour                               : 1 tbsp ( to grease the hands )


Method

 Remove the skin of the peanut , keep aside
In a pan heat grated jaggery along with a ladle of water ,allow it to dissolve.
Strain it and let it boil on low flame .
When jaggery started thickening , drop a little into a cup of water and take it out with finger. The jaggery syrup should be soft to be rolled , but firm enough to stand in the water.
When it reaches that consistency remove from flame , add it to the peanuts and mix well with the ladle.
When it is hot , grease the hands with rice flour and make small balls.
Let it cool and store it in an air tight container.
Enjoy..:)

Vaangi bath / Brinjal rice / கத்திரிக்காய் சாதம் (அ) வாங்கி பாத்

Ingredients

Cooked rice                : 1 cup
Brinjal                         : 3 nos
Chopped onion           : 2tbsps 
Turmeric powder
Curry leaves
Salt
Oil

Ingredients for vaangi bath powder

Chana dal             : 1 tsp
Urad dal               : 1 tsp
Coriander seeds    : 1/2 tsp
Dry coconut grated   ; 1 tbsp
Cinnamon stick         : small stick
Cloves                      : 2 nos
Red chillies               : 4

Heat 1/2 tsp oil in a kadai  , add urad dal , chana dal , fry until they turn red in colour , remove and keep aside.
Add rec chillies , coriander seeds , fry and keep aside.
Fry cinnamon stick, cloves and keep aside.
Let the ingredients cool completely.
Grind the ingredients with dry coconut to a coarse powder.


Method

Wash the brinjals , chop them and soak on salted water.
Heat oil in a pan , add brinjals, salt ,turmeric powder , reduce the flame , let it cook completely and get roasted .
Remove from flame and keep aside.
Heat 1 tsp oil in the same pan , add cumin seeds and fry.
Add chopped onion,curry leaves and fry .
Now add the roasted brinjal, cooked rice , salt and mix well.
Add the vaangibath powder now , mix everything well.
Let it cook for few minutes and r emove from flame.
Serve with any raita.
Enjoy....

 

Mixed Vegetable Masala Vadai / Paruppu vadai

Ingredients

Chana dal                   : 1 cup
Chopped carrot          : 2 tbsps
Chopped cabbage       :  2 tbsps
Chopped onion           : 2 tbsps
Green chilly                : 4 nos
Grated ginger             :  a pinch
Coriander leaves
Salt
Asafoetida
Oil

Method

Wash and Soak channa dal for an hour and grind coarsely with  salt and chopped green chillies.
Transfer the mixture to a bowl, add chopped onion , carrot, coriander leaves, cabbage, asafoetida, ginger and mix   well.

Divide into  lemon sized balls ,

and flatten them.

Heat oil in a pan and deep fry till golden brown.
Serve hot. 
Enjoy. 

Note : Skip the onion if you are using for pooja..

Happy Republic day 2016

 Coconut Chutney Recipe - Click here
 Coriander chutney Recipe - Click here
Tomato  chutney Recipe - Click here

Recipe Featured in Tripigator . com

29 Desserts From 29 States Of India - My recipe " Pal poli " represents Tamilnadu.... I am on cloud 9 right now. So happy.
Click the link below

http://www.tripigator.com/blog/sweet-nothings-29-desserts-from-29-states-of-india-to-kick-start-a-sweet-16/ 

Pal poli recipe - Click here 

 

 

 

 

 

 

 

Pachai mochai fry / Field beans Stir Fry / மசாலா பச்சை மொச்சை

Ingredients

Fresh field beans           : 1 cup
Chopped onion              : 1/4 cup ( 1 big onion )
Tomato                           : 2 nos ( small size) 
Red chilly powder          : 1 tsp 
Turmeric powder            : 1/4tsp
Pepper powder                : 1/4 tsp
Sugar                               : a pinch
Mustard seeds
Curry leaves
Salt
Oil

Method

Heat 1 tsp oil in a pan , splutter with mustard seeds and curry leaves.
Add chopped onion and fry.
Add chopped tomato, salt, turmeric powder, sugar and mix. ( green field beans will retain its original colour if you add a pinch of sugar )
Now add red chilly powder, mix.
Add fresh field beans , mix , add 1 cup water  and bring it to boil.
Cook it in low flame with covered lid till mochai is cooked.
Finally add pepper powder , mix well and remove from flame.
Serve hot.
Enjoy..

 

Manathakkali Vathal Kuzhambu / மணத்தக்காளி வத்தல் குழம்பு

Ingredients

Manathakkali vathal                     : 2 tsps
Tamarind water                             : 2 cups
Sambar powder                             : 1 1/2 tbsps 

Gingelly oil                                   : 1 1/2 to 2 tbsps 

Mustard seeds

Fenugreek seeds
Salt
Curry leaves
Mustard seeds
Asafoetida 

Method

In tamarind water , add sambar powder,asafoetida,salt and keep aside.
Heat oil in a kadai Add mustard seeds, after it starts to splutter add fenugreek seeds, curry leaves and fry.  

Add manathakkali vathal now and fry  till it turns brown.

Add tamarind mixture now.
Let it boil on low flame till oil separates and kuzhambu becomes thick.
Remove from flame and serve hot.

 

 

கூடாரவல்லி உற்சவம்

கூடாரவல்லி உற்சவம்......

திருப்பாவையின் 27வது பாசுரம்..

" கூடாரை வெல்லும் சீர் கோவிந்தா *உன் தன்னைப்-
பாடிப் பறை கொண்டு யாம் பெறும் சம்மானம்*
நாடு புகழும் பரிசினால் நன்றாகச்*
சூடகமே தோள் வளையே தோடே செவிப் பூவே*
பாடகமே என்றனைய பலகலனும் யாம் அணிவோம்*
ஆடை உடுப்போம் அதன் பின்னே பாற் சோறு*
மூட நெய் பெய்து முழங்கை வழி வாரக்*
கூடி இருந்து குளிர்ந்தேலோர் எம்பாவாய் "

Akkaravadisal Recipe - Iyengar Style / அக்கார வடிசல் 

 http://www.vidhuskitchen.in/2015/04/akkaravadisal-recipe-iyengar-style.html

Cabbage Black pepper Rice / Pulao

Ingredients

Cooked rice                  : 2 cups
Shredded cabbage        : 1 cup
Chopped Garlic            : 1 tbsp
Crushed pepper corns  : 1 tsp
Salt
Oil

Method

Heat 1 tbsp oil in a pan , add chopped garlic and fry.
Add cabbage , salt and mix.
Fry cabbage for 5 minutes on medium flame.
Add cooked rice and toss.
add crushed peppercorns, toss again and cook for few more minutes.
Finally add coriander leaves, mix and remove from flame.
Serve hot.

Happy New Year 2016

Thanks so much Everyone for all your likes , lovely comments & kindness.. 

Wishing You all a Very Happy & prosperous New Year...

Vazhaikkai Podi / வாழைக்காய் பொடி

Ingredients

Raw banana       : 2
Toor dal             ; 2 tsp
Urad dal             : 1 tsp
Red chilly          ; 3 -4
Asafoetida          : a pinch
Salt
Oil

Method

Cut the raw banana into half and cook in water with little salt .
Cook for 10 minutes, remove from the water and let it cool.
Remove the skin and grate it using a grater.
Fry toor dal , urad dal ,red chillies in 1/2 tsp oil until golden brown.
Powder it into a coarse powder with required salt.
Add the grated banana now and whip for a second.
Remove , mix everything well and serve.
Enjoy..

Wishing You all a Very Merry Christmas....

May Peace and Happiness be with You at this Holy Christmas Season and Always.