Vidhu's kitchen

Sweet Corn Curry - Side dish for Chapati / Roti

Ingredients

Boiled sweet corn : 1
Onion : 2 nos
Tomato : 3 nos
Ginger - garlic paste ; 1 tbsps
Cashewnut : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 1 tsp
Dried fenugreek leaves / Kasuri methi - 1 tsp
Salt
Oil

Method

Pressure cook the sweet corn to 1 whistle with little salt . Drain and keep aside.

Soak cashewnuts in warm water for 10 minutes.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.
Enjoy....

Cucumber Fruit Sharpat / வெள்ளரி பழம் நன்னாரி சர்பத்

Ingredients

Cucumber fruit : 1 cup
Nannari syrup : 2 1/2 tbsps
Lemon juice : 2 drops
Ice cubes : 5
water : 1 cup

Method

Remove the skin of cucumber fruit and roughly mash it.
Add nannari syrup , water, lemon juice and ice cubes.
Mix everything well.
Serve and enjoy

Butter Bun - Madurai Special recipe

Ingredients

Sweet bun : 1
Sugar : 1 tsp
Butter : 1 tbsp

Method

Make a small slit in the middle of the bun.
Spread butter and sugar and close the bun.
Heat a tawa , place the bun , add some butter on the bun.
Flip it and toast.
Remove from flame and serve hot.

Instant Green Chilli Pickle

Ingredients

Green chillies : 10
Mustard seeds : 1 tsp
Fenugreek seeds : 1 tsp
Lemon juice : 1 tsp
Sugar : 1/2 tsp
Turmeric powder
Asafoetida
Salt
Oil
Curry leaves

Method

Wash green chillies and wipe them well.
Chop into small pieces.
Dry roast fenugreek seed slightly and grind to make a fine powder.
Heat 2 tbsps oil in a pan , add mustard seeds.
When mustard start to crackle , add curry leaves and asafoetida.
Now add the chopped green chilli, salt, turmeric powder,sugar,lemon juice and mix well.
Cover the pan and cook on low flame for 5 minutes.
Now add the fenugreek powder , mix well , cook for few more minutes and remove from flame.
Let it cool.
Store it in the refrigerator.

Aloo Baingan / Potato Brinjal curry

Ingredients

Potato : 2
Brinjal : 2
Onion : 1
Tomato :1
Chopped Ginger : 1/4 tsp
Chopped Garlic : 1/4 tsp
Chilli powder : 1/2 tsp
Garam masala powder : 1/2 tsp
Salt
Oil
Cumin seeds
Coriander leaves
Turmeric powder

Method

Heat 2 tbsp oil in a heavy bottom pan , add 1/2 tsp cumin seeds .
When it start to crackle add chopped onion and fry.
Peel potato and chop to medium thick slice , add it to the onion.
Wash and chop brinjal and add.
Add chopped ginger ,garlic and fry
Add turmeric powder , salt and mix well.
Add chopped tomato , mix and cover the pan with a lid and cook on low flame.
Keep stirring in between and cook till almost done.
Add chilli powder, garam masala powder and mix.
Cover again and cook for few minutes.
Finally add coriander leaves , mix and remove from flame.
Serve with Jeera rice or roti.
Enjoy

Maa Vilakku / மாவிளக்கு மாவு

Ingredients

Raw rice : 1cup
Jaggery : 3/4 cup
Cardamom : 2
Ghee : 2 tsp

Method

Wash and soak raw rice for 15 minutes
Drain the water and spread in a clean cloth till the rice becomes dry.
Powder it in a mixie with cardamom.
Add grated jaggery to it and grind it for just few seconds.
Transfer it to a plate , mix well .
Roll it like a ball , slightly press in the middle , add ghee and place cotton wick ( Vilakku Thiri )
Lit the lamp and offer it to the God.

700th Post - Thirattupaal / Thirattupal / திரட்டுப்பால்

A special traditional recipe to celebrate my 700th Post...

Ingredients

Milk : 2 ltrs
Jaggery : 1 1/2 cup
Cardamom powder : a pinch

Method

Boil milk in a heavy bottomed pan.
Keep stirring with a wooden spoon.
Reduce the flame to low and add powdered jaggery.
Keep stirring for some more time until it becomes very thick.
Add cardamom powder and mix well.
Remove from flame and let it cool.
Store it in an air tight container.
Enjoy..

Vegetable Macaroni

Ingredients

Macaroni : 2 cups
Grated cabbage : 1 cup
Chopped carrot : 1/2 cup
Chopped onion : 1/4 cup
Green peas : 1/4 cup
White pepper powder : 1/2 tsp
Soya sauce : 1 tbsp
Chopped garlic : 1 tbsp
Spring onion : 2 tbsps
Salt
Oil

Method

Boil 4 cups water in a wide pan.Add macaroni and salt into the boiling water and cook for 10 minutes.

keep stirring constantly..

Strain it and run cold water over the macaroni to cool it completely

Heat oil in a pan , add chopped garlic and fry.

Add chopped onion ,

Cabbage,

Carrot ,

green peas,

and mix everything well.

Add soya sauce,

salt and mix well.

Add macaroni now and mix.

Add white pepper powder and mix.

Finally add chopped spring onion , mix well and cook for few minutes.

Now hot vegetable macaroni is ready... Enjoy

Samba sadham and Kathirikai Gothsu - Classic Combo

Samba sadham and Kathirikai Gothsu

Kathirikai Gothsu recipe

Samba Sadam recipe

Keerai Sadam / கீரை சாதம்

Ingredients

Raw rice : 1 cup
Toor dal : 1/2 cup
Spinach : 1 cup ( washed and chopped )
Sambar powder : 1 1/2 tbsp
Small onion : 10 nos
Tomato ; 2
Tamarind water : 1/2 cup
Mustard seeds
Salt
Oil

Method

Wash and soak rice and dal for 10 minutes .
Heat oil in a pressure cooker , splutter mustard seeds.
Add onion , tomato and fry.
Next add the chopped spinach , sambar powder , salt and mix well.
Add tamarind water and mix.
Add rice ,dal , 3 cups water , mix and pressure cook for 4 whistles.
Let it cool , mix well and serve hot.
Enjoy with potato chips

Samba Sadam / சம்பா சாதம்

Ingredients

Cooked raw rice : 1 cup
Pepper : 1 1/2 tbsp
Cumin seeds : 2tbsps
Ghee ; 2 tbsps
Fried cashewnut
Salt

Method

Dry roast pepper and cumin seeds for few minutes and let it cool.
Powder them coarsely with salt.
Add ghee , pepper powder, cashewnut to the rice.
Serve with Kathirikai gothsu.
Enjoy..

Happy Karthigai Deepam Everyone

Karthigai deepam recipes

Vegetable Payasam

Ingredients

Carrot : 3
Potato : 1 ( small)
Chopped cabbage : 1/2 cup
Milk : 3 cups
Sugar : 3/4 cup
Cardamom powder : 1/4 tsp

Method

Pressure cook the vegetales in 3/4 cup milk for 4 whistles and let it cool.
Puree the cooked vegetables .
Heat the remaining milk , add the mixture , mix well and let it boil on low flame.
Add cardamom powder, sugar and mix well.
Boil till the payasam thickens.
Remove from flame and serve hot.
Enjoy

Gooseberry pickle / நெல்லிக்காய் ஊறுகாய்

Ingredients

Gooseberry : 15
Chilly powder : 5 tbsps
Turmeric powder : 1/2 tsp
Asafoetida : 1/4 tsp
Roasted and powdered fenugreek seeds : 1/4 tsp
Oil : 5 tbspsb
Red chilly
Curry leaves
Salt
Mustards seeds

Method

Wash and steam cook the gooseberries till it turn tender.
Drain , discard the seed and chop them small.
Heat oil in a kadai , splutter mustard seeds , broken red chilly , curryleaves.
Add chopped gooseberries, turmeric powder, asafoetida and mix well.
Add red chilly powder , salt and mix.
Finally add the fenugreek powder , mix and remove from the flame and cool down.
Serve the pickle with curd rice.
Store it in refrigeration for a long shelf life.

Leftover Rice Dosa

Ingredients

leftover rice : 1 cup
Rice flour : 1 cup
Wheat flour : 1/4 cup
Yogurt : 1/2 cup
Salt
Oil

Method

Grind the cooked rice along with wheat flour, rice flour, salt to a smooth paste.
To this add yogurt and required water mix well and make it into a batter.
Heat a non stick pan , pour a laddle of batter, spread out in a circular motion.
Add 1 tsp oil , cook on medium flame until golden.
Cook the other side similarly , remove from tawa .
Serve hot with chutney.

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