Friday, November 18, 2011

CURRY LEAVES RICE

Usually, curry leaves rice is in most places prepared with curry leaves powder, hot ghee, tempering and hot rice. But this recipe is somewhat different. This is prepared with tomatoes and onions also with the usual ingredients like curry leaves and other spices.





கறிவேப்பிலை சாதம்

INGREDIENTS:

Raw rice- 1 cup
Curry leaves- 1 cup
Red chillies-4
Shredded coconut- 2 tbsp
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp.
Finely chopped tomato [medium size]-3
onion-1 [finely chopped]
Ghee- 1 tbsp
Oil- 1 tbsp
Salt to taste
Asafoetida powder- half sp
Turmeric powder- half sp

PROCEDURE:

Cook the rice with enough salt.
Grind the curry leaves with the red chillies and the coconut coarsely.
Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter, add the cumin seeds and the asafoetida powder..
Add the onion and fry well.
Then add the tomatoes with the turmeric powder and cook until they are mashed well and the oil floats on top.
Add the ground paste and fry for a few minutes on slow fire.
Mix this masala to the rice with hot ghee.
The delicious curry leaves rice is ready to serve now!

Monday, October 31, 2011

RIBBON PAKODA

Usually the snacks like murukku, thattai, cheeppu cheedai, cheedai, ribbon pakoda, karasevu etc are very famous in Tamilnadu. But I always think that this ribbon pakoda remains at the top as the most favourite snack to so many people. There are different names for this snack like nada pakoda, ottu pakoda, olai pakoda, ribbon murukku, etc. There are also so many variations in preparing this pakoda. Some will add ground ginger+garlic+green chilli paste to this. Some will add just garlic paste. What I am going to post is a simple procedure to make a delicious ribbon pakoda.




ரிப்பன் பகோடா

Ingredients:

Fine rice flour- 4 cups
Gram flour- 1 cup
Butter- 3 tbsp
Salt to taste
Asafoetida- 2 pea’s size
Chilli powder- 1 tsp
Enough oil to fry

Procedure:

Soak the asafoetida in a small cup of hot water over night.
In the morning, pour this water to the flours.
Add the remaining ingredients with enough water.
Knead the flours to a soft dough.
Fill enough dough in a murukku press with ‘ ribbon pakoda mould’.
Press it in to thin stripes on hot oil length wise or in to a circle.
Take the ribbaon paoda stripes out when they are cooked to golden brown on both sides.
The delicious ribbon pakoda is ready now!

Friday, October 14, 2011

HUJOOR

This is an old simple sweet which can be easily prepared deliciously with the correct measurements.




ஹுஜூர்

Ingredients:

Plain flour- 250 gms
Sugar- 125 gms
Ghee- 125 gms
Semolina- 75gms
Cardamom powder- half sp
Small egg-2
Salt- a pinch
Oil to fry

Procedure:

Beat the eggs well.
Mix all the ingredients with enough water to make a soft dough.
Make like chapathies with a thickness of 1 inch.
Cut them into desired sizes.
Deep fry them in hot oil on medium fire to golden brown!
The delicious hujoors are ready for the tea time!





Sunday, October 02, 2011

CHICKEN PODIMAS


This chicken podimas is prepared with small chicken chunks. Big boneless chicken pieces can be minced through a food processor. With less spices, this chicken podimas is a perfect side dish for soft chappathies, mild pulao variaties and sambar sadham also!



கோழி பொடிமாஸ்

Ingredients:

Boneless chicken- 750 gms
Sambar onion [finely chopped]- 2 cups
Red chillies [ de-seeded and cut into halves]- 8
Curry leaves- 2 arcs.
Finely chopped tomato- half cup
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp

Grind the following ingredients coarsely:

Fennel seeds- 1 tsp, shredded ginger- 1 tsp/ small garlic flakes-10, cinnamon- 1 small piece

Procedure:

Heat a pan and pour the oil.
Add the chopped onions and fry them to golden brown.
Then add the ground paste with the turmeric powder and the red chillies and fry for a few seconds.
Then add the tomato with a pinch of salt and curry leaves.
Fry them until the tomatoes are mashed well and the oil floats on the surface.
Add the minced chicken to the cooking mixture.
Add enough salt.
Cook the chicken thoroughly without adding any water.
When all the water from the chicken is evaporated and the chicken is well cooked put off the fire.
Now the hot and tasty chicken podimas is ready!!

Thursday, September 15, 2011

PALAK CHICKPEAS CURRY

There are so many side dishes for chappathi. This dish with the combination of keerai, potato and chick peas is the best accompaniment for chappathi.




கீரை கொண்டகடலை கூட்டு

Ingredients:

Mustard seeds- 1 tsp
Finely chopped Onion-3
Finely chopped tomato- 250 gm
Finely chopped palak- 2 cups
Soaked and cooked chick peas- 1 cup
Mashed potato- 200 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a slightly coarse paste:

Shredded ginger- 1 tsp, mint- 15 leaves, green chillies-10, fennel seeds- 2 tsp, coriander leaves- a handful

Procedure:

Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion and fry them to golden brown.
Now add the ground paste and fry for a few minutes.
Then add the tomatoes with the turmeric powder and fry well until they are mashed well and the oil floats on the surface.
Add 2 cups of water with the chick peas.
Boil them for some minutes with enough salt.
Then add the palak and boil until they are cooked but still in green colour.
Finally add the mashed potato and cook the curry on slow fire for a few minutes.
The delicious palak chickpeas curry is ready now to serve!!



Friday, August 26, 2011

GARLIC RASAM

There are so many rasam varieties we always make at home like pepper rasam, cumin rasam, paruppu rasam, mysore rasam etc. There are special rasam varieties also like pineapple rasam, vaazhaithandu rasam, mint rasam etc. Here I am going to give a simple but delicious rasam which is very easy to make and a good companion for hot rice with melted ghee.


பூண்டு ரசம்

Ingredients:

Tamarind- a big lime size
Small Garlic flakes-8 [crushed]
Coarsely ground cumin- 1 tsp
Coarsely ground peppercorns- 1 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 1 tbsp
Finely chopped coriander-2 tbsp
Curry leaves- a few
Big ripe tomato-1[cut into big cubes]
Slit green chilli-2
Sambar podi- hlf sp
Mustard seeds- 1 tsp
Asafoetida- a small peiece

Procedure:

Soak the tamarind in 3 cups of hot water for half an hour and then extract its juice.
Take a bowl and add the powders, salt, coriander, curry leaves, garlic, tomato and the green chillies in it.
Crush them with the fingers nicely.
Add the tamarind extract and mix well.
Add more water according to the consistency.
Heat a pan and pour the oil.
Add the asafoetida and fry a little.
Then add the mustard seeds and when they splutter pour the rasam mixture.
Allow it to boil well for 2 minutes.
The garic rasam is ready to serve now.



Wednesday, July 13, 2011

DRUMSTICK LEAVES PONGAL:

There are so many varieties in pongal like milaku pongal, kalyana pongal, rava pongal, aval pongal etc. But, adding keerai varieties like palak, murungaikeerai, and mulaikkeerai to the pongal always enhance the taste tremendously. Especially drumstick leaves happen to give a delicious taste with tamarind and a little spices as side ingredients. Hope every one likes this.



முருங்கைக்கீரை பொங்கல்

Ingredients:

Raw rice- 2 cups
Drumstick leaves- 2 cups
Thuar dal- quarter cup
Salt to taste
Turmeric powder- half sp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Asafoetida- half sp
Curry leaves- a few
Tamarind- a small lime size
Gingelly oil- 3 tbsp
Ghee- 1 tbsp

Fry the following ingredients to golden brown and then powder them finely:

Red chillies-8, Bengal gram- 1 tbsp, fenugreek seeds- half sp

Procedure:

Soak the tamarind in a cup of water for half an hour and then extract its juice.
Pressure cook the rice and the dal with 10 cups of water.
Heat a big pan and pour the gingelly oil.
Add the mustards seeds and when they splutter, add the curry leaves, black gram and the asafoetida.
Fry them for a second and then pour the tamarind extract.
Allow it to boil.
Add the drumstick leaves with salt.
When the extract begins to thicken, reduce the fire to low.
Sprinkle the fried powder and mix well.
Cook for a few seconds.
Add the cooked rice to this mixture with enough salt and the ghee.
Mix well and cook for a few seconds.
The delicious drumstick leaves pongal is ready to serve!!

Tuesday, June 14, 2011

BOILED RICE AAPPAM

There are so many varieties in making aappams. Appams can be prepared either with Boiled rice or raw rice. For fermenting the aappam batter, peopel use coconut water, yeast, and soda bicarbonate. Some people prepare kanji with a handful of semolina and add to the batter when it is cooled. Some people grind the batter, remove it and wash the grinder with a little water. They prepare kanji with this washed water and add to the aappam batter when it is cooled. In this way, the aappam will be very soft the next day. Coconut paste is also the best fermenting agent for soft aappams. This aappam recipe belongs to my mother as well as my mother- in- law. This is a very simple preparation but it is very tasty and very soft.
For accompaniment, my mother always prepares coconut milk flavoured with cardamom powder and sugar. My mother in law prepares coocnut milk and jaggery syrup seperately. I always prepare this coocnut milk with the jaggery syrup for the first day and for the second day I prepare either chciken kurma  or vadai curry.


புழுங்கலரிசி ஆப்பம்

Ingredients:

Boiled rice- 4 cups
black gram- a handful
fenugreek seeds- 1 sp
curd- half cup
cooked rice- 1 cup
soda bi carbonate- 1/4 sp
salt to taste

Procedure:

Soak the boiled rice and the black gram with the fenugreek seeds seperately.
Grind the black gram first to a fluffy texture.
Remove it and then grind the boiled rice to a fine batter.
At the last stage add the curd and the cooked rice and grind nicely.
It will be good if the cooked rice is one day old.
Add enough salt, mix well and allow the batter to ferment for at least 8 hours.
Before cooking, mix in the soda bi carbonate well and leave it for 30 minutes.
Then heat the aappam pan, pour a small cup of batter and spread it thinly at the corners and thick at the center.
Cover with a lid.
The fire should be medium.
when cooked , take away the aappam.
The dlicious spongy aappam is ready now! 

Friday, June 03, 2011

RAW BANANA 65

This is a very different and tasty curry and suitable as a side dish for any get together or a family party. I am often preparing this in my home. This babana 65 goes well with Sambar, Mor kuzhambu and Kuruma. Even with Nendhiran vazhaikkai, this tastes deliciously.




வாழைக்காய் 65

Ingredients:

Medium sized raw banana-6
Finely sliced onion-2
Finely chopped medium sized tomato-2
Small garlic flakes -2 tbsp
Curry leaves- a few
Chopped coriander- 2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Enough oil to fry and cook

Powder these ingredients finely:

Fennel seeds- 1 tsp, cloves-1, cinnamon- 1 small piece, cardamom-1, cumin seeds- a pinch, peppercorns-5

Procedure:

Cut the bananas in to ½ inch pieces and fry them in hot oil little by little until they are cooked.
They should be in white colour even after they are cooked and browning will spoil the taste.
Keep them on a paper kitchen towel.
Heat a pan and pour 3 tbsp of oil.
Add the sliced onion and cook them to golden brown.
Then add the tomato along with the garlic flakes, curry leaves and turmeric powder.
Cook the tomato until they are mashed well and the oil floats on the surface.
Add the coriander and fry for a minute.
Add the cooked banana pieces with the chilli powder and salt.
Cook the raw banana for a few minutes mixing well in intervals.
Sprinkle the ground powder, mix well and cook for a few minutes.
The delicious Raw banana 65 is ready now!



Wednesday, May 18, 2011

RIDGEGOURD MINT CHUTNEY:

I like to add ridge gourd either in sambar or in any kothsu varieties. But Chutneys with ridge gourd are always tasty. This ridge gourd mint chutney will be delicious with crisp doas.



பீர்க்கை புதினா சட்னி

Ingredients:

Chopped ridge gourd- 3 cups
Mint leaves- a handful
Shredded coconut- half cup
Red chillies-6
Tamarind- a small lime size
Salt to taste
Oil- 3 tbsp

Procedure:

Fry the vegetable along with the mint in the oil until the ridge gourd becomes soft.
Add the red chillies and the coconut and fry for a few minutes.
When cooled, grind them with the tamarind and salt to a coarse paste.
The delicious ridge gourd mint chutney is ready to serve!!

Sunday, May 08, 2011

BENGAL GRAM KAARA BOLI

This kaara boli with lots of bengal gram in it tastes divinely with the accompaniment of all the vegetables nicely blended in it. Instead of oil, pure ghee enhances the flavour when cooking this boli. Drumstick leaves which are chopped finely can be mixed to get a very delicious taste!



கடலைப்பருப்பு கார போளி

Ingredients:

Plain flour- 1/2 kilo

Bengal gram- 1/4 kilo

Carrot-1

Radish [small]-1

Onion-1

Coriander chopped-4 tbsp

Shredded coconut- half cup

Chilli powder- 1 tsp

Salt to taste

Procedure:

Cook the bengal gram to soft a texture and mash finely.

Sieve the flour.

Shred the vegetables finely.

Mix all the ingredients with salt and make a smooth dough mixing in enough water.

Make chappathies and cook on a hot tawa on both sides.

The delicious bengal kaara boli is ready!

Friday, April 29, 2011

VEGETABLE VERMICILI KICHADI

I am posting here a delicious dish which is suitable for breakfast as well as dinner. The vegetable vermicelli kitchadi  is a wholesome food and needs no side dish. If a side dish is required, then a curd salad with tomato, onion and cucumber is very suitable for this.

 
வெஜிடபிள் சேமியா கிச்சடி
Ingredients:
vermicelli- 3 cups
finely chopped onion-1 cup
finely chopped tomato- 1 cup
ginger garlic paste- 1 tsp
turmeric powder- 1 tsp
chopped carrot- half cup
chopped potato- half cup
chopped beans- half cup
frozen green peas- 3 tbsp
chopped mint- half cup
chopped coriander- half cup
small garlic flakes- 2 tbsp
salt to taste
ghee- 2 tbsp
oil- 1 tbsp

grind the following ingredients with a little waterto a coarsely paste;

green chillies-3, cinnamon- 1" piece, fennel seeds- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.
Add the onion and fry them to golden brown.
Add the GGpaste and fry for a few minutes.
Then add the vegetables with tomatoes, the turmeric powder and a little salt.
Cook them till the vegetables are almost done.
Now add the ground paste and cook for a few minutes.
Add the greens and fry for a few seconds.
Now pour 4 cups of water.
Add enough salt.
When the water starts boiling sprinkle the vermicelli gradually
Cook on modeate fire.
When the kitchadi is fully cooked, pour a tsp of ghee and oil around it, mix well and put off the fire.
The delicious vegetable vermicelli kitchadi is ready now!!



Friday, April 08, 2011

AVASARA CHUTNEY

Even though this chutney has tomatoes and onions, we always call this chutney in this name as this chutney can be prepared very quickly. In addition to that, this chutney tastes delicious especially with crisp dosas.



அவசர சட்னி

Ingredients:

Onions-2
Big tomato-1
A small lime-sized tamarind
Red chillies-8 to 10
Sambar onions [finely chopped]-6
Curry leaves- 4
Chopped coriander- 1 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Gingelly oil- 2 tbsp
Asafetida powder- half sp
Salt to taste

Procedure:

Grind the onions, tomato, red chillies and the tamarind to a fine paste.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter, add the black gram, greens and the asafetida powder.
Fry for a few minutes and then add the chopped onion.
Fry the onion to golden brown.
Pour this to the chutney and mix well.
The tastiest avasara chutney is ready now





Friday, March 18, 2011

CHILLI POTATO:


There are so many varieties on fried potato. This is a very different potato fry in Chinese style!  Capsicum, spring onions amd chilli sauce enhance the taste. Very suitable for fried rice and mild pulao varieties!! Hope everybody would enjoy this new dish!!


சில்லி உருளைக்கிழங்கு கறி
Ingredients:

Medium sized potato-4

For the marination:

Chilli powder- 1 tsp[heaped]
Turmeric powder= half sp
Pepper powder- 1 tsp
Ginger garlic paste- 1 tsp
Corn flour- 3 tbsp
Monosodium glutomate- ½ tsp
Salt to taste

For the curry:

Finely chopped spring onions- 3 cups
Slit green chillies-5
Capsicum julliens- 1 cup
Soya sauce- 1 tsp
Chilli sauce-1 tsp
Ginger garlic paste- 2 tsp
Enough oil to fry and cook
Procedure: 
Cut the potatoes as we would cut for the friench fries.
Marinate them with all the ingredients for marination for half an hour.
Fry in hot oil until they are cooked.
Do not fry to golden brown.
Heat a pan and pour a little oil.
Add the spring onions with the green chillies and fry them a little.
Add the gg paste and fry for a few seconds.
Then add the capsicum, fried potato and all the sauces with a little salt.
Fry them on slow fire until they are well combined and cooked for a few minutes.
The delicious chilli potato is ready now!!  

Friday, March 04, 2011

KEERAI PONGAL


We always cook milaku pongal in our home. For a change, I am posting here the recipe of ‘Keerai pongal’ which is the most favourite dish in our home.  This will be very delicious with just a pickle as the pongal itself has all the nutrients and the vegetables in it. For the keerai, palak, mulaikkeerai, araikeerai and pasalaikeerai are suitable.


கீரைப் பொங்கல்

INGREDIENTS:

Raw rice-1 cup
Tuar dal- half cup
Coarsely ground peppercorn- 1 tsp
Coarsely ground cumin seeds-1 tsp
Asafetida powder- 1 tsp
Cashew nuts-15
Green chillies cut in to small pieces-2
Shredded ginger- half sp
Turmeric powder- half sp
Ghee- ¼ cup
Chopped coriander-3 tbsp
Chopped tomato- 1 cup
Thinly sliced small brinjal- 1[optional]
Finely chopped sambar onions-10
Finely chopped keerai-1 cup
Salt to taste

Procedure:

Pressure cook the rice and the dal with 5 cups of water to 6 whistles.
Heat a pan and pour the ghee.
Add the cumin, asafetida and pepper powder with the cashew nuts.
Fry these for a few seconds on slow fire.
Then add the onion, tomato, ginger, coriander, green chillies and the brinjals with the turmeric powder.
Add a little salt.
Cook them until the tomato is mashed well and the oil floats on the surface.
Then add the finely chopped keerai and cook it for some minutes 
Add the cooked rice and dal with enough salt.
Pour more ghee.
Cook on slow fire mixing frequently for a few minutes.
The delicious keerai pongal is ready now!!


Wednesday, February 23, 2011

RAW JACKFRUIT VADAI

Raw jackfruits can be cooked in many ways like briyani, kurumaa, masala, vadai, poriyal, varuval etc. This snack, palakkai vadai is very tasty and it is very simple to make. Here is a small tip. When boiling the jackfruit pieces, just boil for a few minutes. It would be immediately cooked. Otherwise it could be cooked in a pressure cooker for one whistle. When grinding it, just run the mixi for a split of second. It will be ground nicely in this way. Do not over-grind it. Then it will be like a paste.

பலாக்காய் வடை


INGREDIENTS:

Small raw jackfruit-1
Tuar dal- half cup
Bengal gram- half cup
Red chilies-10
Fennel seeds- 1 tbsp
Salt to taste
Turmeric powder- half sp
Chopped onion-1
Chopped coriander- 2 tbsp
Curry leaves- 2 arc

Procedure:

Clean the palakkai, remove the hard outer cover.
Cut it in to big pieces and boil them in clean water until all of them are cooked enough.
Cool them and mash them finely.
Soak the dals in enough water for an hour and then grind them coarsely with the chillies, fennel seeds and salt.
Add the mashed palakkai and the greens.
Mix well the dough and make small balls.
Flatten them in to vadais and fry them in hot oil to golden brown.
Tasty palakkai vadais are ready now!





Wednesday, February 16, 2011

ONION CHICKEN

This chicken curry is a special dish simply due to its enormous quantity of onions. But the taste will be very delicious once it is cooked.



வெங்காயக்கோழி


INGREDIENTS:

chicken pieces- 1 kilo
Finely chopped sambar onions-1/2 cup
Slit green chillies-5
Salt to taste
Oil- 4 tbsp

Grind the following ingredients finely:

Onions-4
Red chillies-12
Shredded ginger- 1 tbsp
Small garlic flakes-1 tbsp
Chopped coriander- half cup
Turmeric powder- half sp

Powder the following finely:

Fennel seeds- half sp, cinnamon- 1 small piece, cardamom-2, cloves-2

Procedure:

Pressure cook the chicken with the ground paste to 3 whistles.
Do not add water while cooking the chicken.
Take them away and let them cool.
Heat a pan and pour the oil.
Add the sambar onions with the green chillies, coriander and the garam masala powder.
Fry them to golden brown.
Add this tempering to the chicken and cook it again for a few minutes.



Wednesday, February 09, 2011

THENGAI PAAL SADHAM

This rice resembles a vegetable briyani with all the spices. But it tastes better than the briyani varieties. It resembles Milaku pongal with its texture. This is a full meal. But a side dish as a chicken gravy would be suitable.



தேங்காய்ப்பால் சாதம்

Ingredients:

Jeeraka samba kuruNai- 1 cup
Sliced onion-2
Finely chopped tomato-2
Green gram- a handful
Mint leaves- half cup
Chopped coriander- half cup
Bengal gram- 2 tbsp
Shredded coconut- half cup
Salt to taste
Ghee- 2 tbsp
Oil- 2 tbsp

Grind the following ingredients coarsely:

Green chillies-2, shredded ginger- 1 tsp, small garlic flakes-6

Powder the following ingredients nicely:

Cardamom-1, cinnamon- 1 small piece, clove-1, fennel seeds- half sp

Procedure:

Wash the broken rice and the dals well and then soak them in clean water for half an hour.
Extract 1 cup of thick milk from the coconut.
Heat a vessel and pour the ghee and the oil.
Add the onion and fry them to golden brown.
Add the ground paste as well as the powder.
Fry them for a few seconds.
Add the tomato and the greens.
Fry them until the tomatoes are mashed and the oil floats on surface.
Pour 5 cups of water, the coconut milk and add enough salt.
Add the rice and the dals.
Cook them on medium fire.
When the rice is cooked well and the water in it is almost evaporated, put off the fire.
Pour some ghee on it.
The delicious thengai pal sadham is ready now!
Serve it with any chicken curry!

Wednesday, February 02, 2011

TAMARIND CHUTNEY

This is Mrs. Geetha Achal’s Puli chutney.
[http://geethaachalrecipe.blogspot.com/2010/07/venkayam-puli-onion-tamrind-chutney.html]
As the recipe has much onion and tamarind, it attracted me very much. Hence I have recently tried this and the outcome was superb and delicious!



புளிச்சட்னி

Ingredients:

Sliced Onion-2
Red chillies-4
Tamarind-a big gooseberry size
Black gram- 1 tbsp
Salt to taste
Oil-3 tbsp
Gingelly oil- 1 tbsp

For tempering:

Mustard seeds- 1 tsp
Curry leaves- a few
Asafetida powder- half sp

Procedure:

Heat a pan and pour the oil.
Fry the black gram and the red chillies to golden brown.
Take away them and in the same oil fry the onion to golden brown.
Grind first the black gram, tamarind and the red chillies to a paste.
Then add the onion with enough salt and grind them to a coarse mixture.
Heat a pan and pour the gingelly oil.
Add the mustard seeds and when they splutter, add the asafetida powder with the curry leaves and fry them for a second.
Pour this on the chutney and mix well.
Delicious puli chutney is ready now!
Serve it with hot sponge idlies.



Saturday, January 22, 2011

BRINJAL VADHAKKAL:


This is always a favourite dish for me. Though it is very simple to make, it always makes a super side dish for any kitchadi rice variety, sambar sadham and thayir sadham. We must search very tender brinjals for this.


கத்தரிக்காய் வதக்கல்;

Ingredients:

Tender brinjals-8
Ripe tomato-2
Sambar onions- a handful
Chilli powder- 1 tbsp
Tamarind- a small lime size
Salt to taste
Gingelly oil- 3 tbsp
Chopped coriander- 2 tbsp
Turmeric powder- half sp

Procedure:

Grind the tomatoes and the onions coarsely.
Soak the tamarind in a cup of warm water for half an hour and the extract its thick juice.
Heat a pan and pour the gingelly oil.
Add the ground paste with the turmeric powder and the coriander.
Cook them until the oil floats on top.
Add the sliced brinjals with salt.
Fry them for some minutes.
Then add the tamarind juice with the chilli powder.
Cook well until the gravy is thickened and the vegetable is cooked finely.
Now the delicious brinjal vadhakkal is ready!!



Friday, January 14, 2011

KOOLA MASALA CURRY:

I WISH ALL MY FRIENDS HERE A VERY HAPPY PONGAL!!

Now, about my recipe......

This is a very different curry which I have learnt when I was very young. This one is a favourite dish in our family. The main ingredient is gram flour. [ கடலை மாவு]. Just adding some greens and a little spice, it will yield to a very delicious side dish. This dish is very suitable for pulao varieties as well as sambar sadham.




கூலா மசலா கறி

Ingredients:

For koola:

Gram flour- 1 cup
Small garlic flakes-5
Green chillies-2
Shredded ginger- half sp
Coriander leaves [ chopped]- half cup

For masala:

2 onions,
2 big tomatoes,
Turmeric powder- half sp
Curry leaves,
Chopped coriander- half cup
garam masala powder- half sp
Salt to taste
Enough oil to fry and cook
Turmeric powder- half sp

Procedure:

Sieve the gram flour.
Grind all the ingredients for the koola.
Add this to the gram flour with enough salt.
Knead to a soft dough.
Make oblong sized balls and steam them for 10 minutes.
Cut them in to slices.
Fry them to a slightly golden colour in enough oil.
These should not be fried to crisp.
Heat a broad pan and pour 5 tbsp of oil.
Add the onion and fry it to golden brown.
Then add the chopped tomato with the greens and cook them until they are mashed to a paste and the oil floats on the surface.
Add the fried koolas and cook on slow fire for some minutes until the koolas are combined and soaked well in the tomato mixture.
Sprinkle the garam masala powder and mix well.
Cook for a few more minutes until the koolas are coated well with the masala.
The delicious koola curry ready now!