Tuesday, October 18, 2016

KOVAIKKAI THUVAIYAL [IVY GOURD CHUTNEY]

Most people do not use this vegetable in their kitchen as it is not very popular among ladies. But there are so many minerals and vitamins in ivy gourd. And diabetic people can take it as a salad with curd as it helps to reduce sugar levels. It is also very helpful to mouth ulcers. Here I am going to write about a chutney with ivy gourd, which is known as  Kovaikkai in Tamil...



கோவைக்காய் துவையல்: 

Ingredients needed: 

Kovaikkai -10
Sambar onions- a handful
Tomato-2
Red chillies-4
Tamarind- small gooseberry size
Curry leaves- 10
Chopped coriander- 1 tbsp
Black gram-2 sp
Asafoetida powder- half sp
Gingelly oil- 2 tbsp 

Procedure: 

Heat a kadai and pour 1 tbsp of oil.
Toss in finely sliced ivy gourd and fry them finely on medium fire to golden brown.
Let them cool.
Again pour 2 tbsp of oil and add the black gram.
When they turn to golden brown add the sambar onions and the red chillies.
Fry them well and then add the tomatoes, asafoetida powder, curry leaves and the coriander leaves.
Cook until the tomatoes are mashed well. 
When cooled grind them all coarsely with the tamarind and salt.
If needed, tempering with mustard seeds can be added.

KOVAIKKAI THUVAIYAL [IVY GOURD CHUTNEY]

Most people do not use this vegetable in their kitchen as it is not very popular among ladies. But there are so many minerals and vitamins in ivy gourd. And diabetic people can take it as a salad with curd as it helps to reduce sugar levels. It is also very helpful to mouth ulcers. Here I am going to write about a chutney with ivy gourd, which is known as  Kovaikkai in Tamil...



கோவைக்காய் துவையல்: 

Ingredients needed: 

Kovaikkai -10
Sambar onions- a handful
Tomato-2
Red chillies-4
Tamarind- small gooseberry size
Curry leaves- 10
Chopped coriander- 1 tbsp
Black gram-2 sp
Asafoetida powder- half sp
Gingelly oil- 2 tbsp 

Procedure: 

Heat a kadai and pour 1 tbsp of oil.
Toss in finely sliced ivy gourd and fry them finely on medium fire to golden brown.
Let them cool.
Again pour 2 tbsp of oil and add the black gram.
When they turn to golden brown add the sambar onions and the red chillies.
Fry them well and then add the tomatoes, asafoetida powder, curry leaves and the coriander leaves.
Cook until the tomatoes are mashed well. 
When cooled grind them all coarsely with the tamarind and salt.
If needed, tempering with mustard seeds can be added.

Monday, September 05, 2016

காராசேவு!!



Usually kaarasevu is one of the favourite snacks for the people of Tamilnadu. Different variations are used to make this delightful snack. Some people add finely ground garlic to the karasevu dough. Some people add chilli powder for the extra taste. This is a simple version of making the Kaarasevu in a perfect way. This was prepared by my co-sister who is an expert in making snacks like these. Now the recipe follows....




KAARASEVU


Ingredients:


Gram flour- 1 cup

Rice flour- 1 cup

Pepper [ coarsely ground]-1/2 tsp

Oil-3 tbsp

Baking soda-a pinch


Procedure:


Sieve the flours twice and add in the pepper powder, oil, salt and baking soda. Mix well and gradually add enough water to make a smooth dough. You can warm the oil and add instead of pouring plainly in the mixture before kneading. Using the karasevu achu in the murukku press make this delightful kaarasevu ln batches in hot oil.

Tuesday, August 16, 2016

BANANA BLOSSOM SNAKEGOURD PORIYAL!!


Banana blossom [banana flower] has so many medicinal values. It helps to activate the pancreas. It strengthens the uterus. It clears the stomach troubles. If this is cooked with green gram and eaten with ghee, it reduces the heat of the body. It helps to decrease the problems related with kidneys.

Usually we make poriyal, vadai and kuzambu with this banana flower. We can make banana flower poriyal with radish, snake gourd also. By making this fusion, it helps to reduce the bitterness of banana flower and enhance the taste and richness of the poriyal. Though it gives a little trouble to clean the banana flower, the final result will be a fine and delicious one. Now the poriyal follows..!
 
 
 
 
 வாழைப்பூ புடலங்காய் பொரியல்

 Ingredients:

 Finely chopped Small onions-8

Finely chopped Green chilli-1

Finely chopped Small tomato-1

Finely chopped vazaippoo- 1 cup

Finely chopped snakegourd- 1 cup

Turmeric powder- half sp

Black gram- 1 tsp

Green gram- 1 tbsp

Mustard seeds- half sp

Asafoetida powder- half sp

Shredded coconut- ¼ cup

Chopped coriander- 2 tbsp

Curry leaves- a few

Oil- 2 tbsp

Salt to taste 

Procedure:

 Heat a pan and pour the oil.

When the oil becomes hot, add the mustard seeds.

When they splutters add the black gram and the green gram.

When they turn in to golden brown add the finely chopped onions along with the green chilli and fry then softly.

Now add the chopped banana flower with the turmeric powder and the asafoetida pr.

Cook for a few seconds and then add the chopped snake gourd with the chopped tomatoes.

Add enough salt, sprinkle a little water and cook on medium fire until they become soft.

Add the greens and mix well.

Put off the fire, add the coconut and mix well.

The delicious vazaippoo snake gourd poriyal is ready to eat now!

 

Wednesday, July 20, 2016

சோள ரவா இட்லி!!

I am always trying new varieties in idlies.  I have already posted here jowar idli, kudalai idli etc. Now I am going to post the recipe of semolina idli with frozen corn kernals.



CORN SEMOLINA IDLI:

Ingredients:

Ghee- 1 tbsp
Semolina-1 cup
Cashew nuts [ chopped]-5
Frozen corn kernals- ½ cup
Water- ½ cup
Curd- ½ cup
Curry leaves-few
Choppe d coriander- 1 tbsp
Soda bi carbonate- ¼ sp
Shredded coconut- ½ cup
Chopped capsicum- 2 tbsp
Finely chopped green chillies-1

Procedure;

Heat a pan and pour the ghee.
Add the cashew nuts and fry them to golden brown.
Now add the semolina and fry until the aroma floats on air.
Let it cool down.
Then add all the ingredients to a idli batter consistency and keep it covered for half an hour.
Then pour the batter in to idli moulds and steams them for 15 minutes.
Tasty corn semolina idlies are ready to eat now!!


Sunday, June 12, 2016

மீன் பக்கோடா!!

After a few months I am again coming to my kitchen with a different recipe. This one is a very old one which I used to make and serve in dinner parties. That is Fish pakoda. It is suitable as a starter or a delicious accompaniment for Pulav varieties. Usually I make this with Vral meen. Koduva also suits very well. But I personally think that Kingfish is little bit smelly. Now we can go in to the recipe! 
FISH PAKODA

Ingredients needed:. 

Fish pieces -750 gm

Chopped onion-2

Finely chopped green chillies-2

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- half sp

Ginger garlic paste- half sp

Salt to taste

Chopped coriander- 2 tbsp

Lime juice- 2 tsp

Enough oil to cook and deep fry. 

For the batter: 

Egg-1

Gram flour- 1 cup

Chilli powder-1 tsp

Salt to taste

Enough water to make batter 

Procedure; 

Wash the fish pieces, and add the lime juice, little salt and the turmeric powder.

Mix well and let it soak for 20 minutes.

Now wash again the pieces and all the odour will go out.

Boil the pieces with enough water.

When they are cooked, drain out the water.

Remove the skin of the fish pieces and take out the flesh cleanly.

Mash them like bread crumbs.

Heat a kadai and pour 3 tbsp of oil.

Add the onions and fry them well with the GG paste and the green chillies.

Then add the fish with coriander leaves, salt and the powders.

Cook on slow fire for 5 minutes mixing well in intervals.

Allow it to cool.

For the batter, beat well the egg.

Add the gram flour, chilli powder and salt.

Add enough water to make a batter like dosa batter.

Now add the cooked fish and mix well.

In hot oil, drop spoonfuls of batter.

Fry them to golden brown.

Enjoy these starters with your beloved ones!  

மீன் பக்கோடா!!

After a few months I am again coming to my kitchen with a different recipe. This one is a very old one which I used to make and serve in dinner parties. That is Fish pakoda. It is suitable as a starter or a delicious accompaniment for Pulav varieties. Usually I make this with Vral meen. Koduva also suits very well. But I personally think that Kingfish is little bit smelly. Now we can go in to the recipe! 
FISH PAKODA

Ingredients needed:. 

Fish pieces -750 gm

Chopped onion-2

Finely chopped green chillies-2

Red chilli powder- 1 tsp

Coriander powder- 1 tsp

Turmeric powder- half sp

Ginger garlic paste- half sp

Salt to taste

Chopped coriander- 2 tbsp

Lime juice- 2 tsp

Enough oil to cook and deep fry. 

For the batter: 

Egg-1

Gram flour- 1 cup

Chilli powder-1 tsp

Salt to taste

Enough water to make batter 

Procedure; 

Wash the fish pieces, and add the lime juice, little salt and the turmeric powder.

Mix well and let it soak for 20 minutes.

Now wash again the pieces and all the odour will go out.

Boil the pieces with enough water.

When they are cooked, drain out the water.

Remove the skin of the fish pieces and take out the flesh cleanly.

Mash them like bread crumbs.

Heat a kadai and pour 3 tbsp of oil.

Add the onions and fry them well with the GG paste and the green chillies.

Then add the fish with coriander leaves, salt and the powders.

Cook on slow fire for 5 minutes mixing well in intervals.

Allow it to cool.

For the batter, beat well the egg.

Add the gram flour, chilli powder and salt.

Add enough water to make a batter like dosa batter.

Now add the cooked fish and mix well.

In hot oil, drop spoonfuls of batter.

Fry them to golden brown.

Enjoy these starters with your beloved ones!  

Friday, February 05, 2016

பேபி கார்ன் 65!!


This baby corn fry was very tasty when I tried it with a little chicken 65  masala.. Suits well as a side dish with sambar sadham and simple pulao varieties!!  
 


BABYCORN 65 

Ingredients needed: 

Baby corn – 2 pockets [ 20 pieces]

Chilli powder- 2 sp

Soya sauce- 1 tsp

Chilli sauce- 1 tbsp

Ginger garlic paste- 1 tsp

Orange colour powder- a pinch

Plain flour- 3 tbsp

Corn flour- 1 ½ tbsp

Salt to taste 

Procedure: 

Wash the babycorns.

Add all the ingredients and mix well.

Allow it to marinate for 30 minutes.

Deep fry the baby corns in hot oil to golden brown.

Tasty baby corn 65 is ready to serve!!