KUDALAI IDLI!!

Years ago, I have learned this recipe from my friend. This is a nutritious idli as it contains black gram, green gram, pepper and cumin seeds. Children always like this as it tastes better than the ordinary idlies. Either tomato chutney or onion chutney is a suitable side dish for this kudalai idli!

 

 

குடலை இட்லி

Ingredients:

Par Boiled rice- 1 cup

Green gram- 1 cup

Black gram- 1 cup

Ghee- 1 tbsp

Oil- 1 tsp

Curry leaves- 1 arc

Chopped green chilles- 1 tsp

Finely chopped ginger- ½ tsp

Asafoetida powder- half sp

Crushed pepper- 1 tsp

Cumin seeds- half sp

Salt to taste

Procedure:

Soak the rice, black gram and the green gram in lots of water over night.

In the morning grind them to a fine batter like idli batter.

Mix with enough salt and ferment the batter for 8 hours.

Heat a small pan and pour the ghee and the oil.

Add the green chillies, ginger, curry leaves and the asafoetida powder.

Fry on slow fire for a few seconds.

Then add the pepper and cumin.

Mix well and pour this to the idli batter.

Mix well.

Fill in the idli mould and steam as we steam the normal idlies.

The delicious KUDALAI IDLY ready now!!

Variations:

We can soak the rice and the black gram separately and the green gram in a separate bowl. After grinding the rice and the black gram to a frothy batter, then add the green gram and grind coarsely.

         

POTATO COCONUT MILK KURUMA!!

This is the most favourite dish in my close friend’s household. She makes this kuruma as a side dish for idlies. For this purpose she makes the idly like small oothappam. She spreads the idly batter in a greased small hollow plate like oothappam and then steam it like idly. Then she pours this kuruma on the steamed idly and allows it to soak in the kurma for a few minutes.  The result is a delicious first-class break fast for the family. 

 

உருளைக்கிழங்கு தேங்காய்ப்பால் குருமா

 

Ingredients: 

Medium sized potato  – 2 [ one is amshed and another is nicely cubed]

Coconut- half

Chilli powder- 1 tsp

Coriander powder- half sp

Turmeric powder- half sp

Small onions halved – 8

Finely chopped onion- half

Slit green chillies-3

Chopped tomato- a small one

Mustard seeds- 1 tsp

Split black gram- 1 tsp

Chopped Curry leaves and coriander leaves

Salt to taste

Oil- 4 tbsp

Procedure:

Shred the coconut.

Take half of them and make a fine paste.

With the other half, extract thick milk and then thin milk also.

Heat a pan and pour the oil.

Add the mustards and when they splutter add the black gram.

Fry it nicely for a few seconds.

Then add the onions with the green chillies and the tomato.

Fry them well.

Pour the thin milk, add the mashed and cubed potatoes with the salt and the powders.

Add enough salt.

Let the kurma boil for a few minutes.

Then add the ground paste of coconut.

Again allow the kurma to boil for some minutes.

Lastly pour the thick milk and mix well.

When the kurma starts to boil, put off the fire.

The delicious kurma is ready now!!    

 

 

 

LIMA BEANS SNAKE GOURD KOOTTU.

This is a traditional koottu in Tamilnadu. In the month of January we can get fresh and young lima beans in the market. In my mother in law’s house, this lima beans is an important vegetable to add in the Pongal curry. These lima beans usually enhance the taste of the usual sambar varieties. They can be even added in non-veg curries.

பச்சை மொச்சைக்கொட்டை புடலங்காய் கூட்டு:

Ingredients:

Lima beans- 100gms

Chopped snake gourd- 1 cup

Split green gram- ¼ cup

Chopped tomato- half cup

Chopped onion- ½

Turmeric powder- half sp

Chopped coriander- ¼ cup

Cumin seeds- ¼ sp

Chilli powder- ¼ sp

Salt to taste

Oil- 2 tbsp

Asafoetida- a small piece

Grind the following o a fine paste:

Shredded coconut- ¼ cup, cumin seeds- ¼ sp, peppercorn-1/4 tsp 

Procedure:

Heat a pan and pour the oil.

Add the cumin seeds and the asafoetida.

When the cummin seeds splutter add the onions.

Fry them well and then add the tomato with the turmeric powder and the coriander leaves.

Fry until the tomato is mashed well.

Add the vegetables with the salt as well as the chilli powder.

When the vegetables are almost cooked, add the ground paste with the coriander leaves and mix well.

After the vegetables are fully cooked in the coconut gravy, put off the fire.

The tasty kootu is ready now to serve!!

BADAM HALWA

After so many days, I have prepared the very old sweet-Badam Halwa in my home. It is true that this is the most delicious sweet if it is prepared in the traditional way. With a few ingredients, it needs only an exact ‘ padham’ to make a delicious Almond halwa. My grandson loves to have a small cup every day!

 

 

பாதாம் அல்வா

Ingredients needed:

Almonds- 2 CUPS

Sugar- 2 cups

Ghee – 1 cup

Thick milk- 1 cup

Rose essence or almond essence- a few drops

Saffron- a pinch

Yellow Food colour- a few drops

Procedure:

Soak the almonds in 2 cups of hot water for half an hour.

Then peel off the skin and grind them with the milk a little coarsely.

Mix in the colour and the saffron.

Heat a pan and add the sugar.

Pour immediately a little water enough to cover the top surface of the sugar.

Boil it on medium fire.

When the sugar syrup turns in to one thread consistency [ kambi paahu], add the ground paste of almonds. .

Turn the fire in to low medium and begin to stir it continuously.

Pour the essence and the food colour and mix well.

Almost after 20 minutes, the badam halwa leaves the sides the pan.

Pour the ghee in intervals.

Take a little halwa and make a smooth ball.

It it can be done smoothly, then that is the ‘ correct padham’.

The delicious Badam halwa is ready now!

NB: I have used the full cream milk powder to prepare the milk instead of any variety of milk to get an extra richness.

MICROWAVE CARROT HALWA

Usually I prefer carrots most for fresh salads! Sometimes I add carrots to Sambar to enhance its taste. But making Halwa with Carrot in a grand feast is a fine idea to attract the guests at your side! Unlike the manual version, this microwave Carrot Halwa needs only a few minutes to cook and serve! Adding milk powder instead of milk is the secret for its delicious taste!! I have learnt this from my close friend years back and am following only this procedure to make a quick carrot halwa since then!!

 

 

காரட் அல்வா [ மைக்ரோவேவ் முறையில்]

Ingredients:

Shredded carrot- 2 cups

Ghee= 1 tbsp

Full cream milk powder- 3 tbsp

Sugar- 5 tbsp

Cardamom powder- ½ tsp

Procedure:

Pour the ghee in a microwave bowl and add the carrot.

Mix well and cook in HIGH for 2 minutes.

Mix well and again cook in HIGH for 2 minutes.

Then add all the ingredients and mix well.

Cook again for 2 minutes mixing in intervals.

The delicious Microwave Carrot Halwa is ready to serve within 6 minutes!!!

 

 

ALAPPUZHA VEGETABLE CURRY

When I was enjoying with my family in a five star resort at the back waters of Alappuzha a few years back, I happened to taste this delicious dish served in the buffet. I have appreciated and also requested the chef the recipe for this dish which he obliged magnanimously!  

Whenever I prepare this side dish in my home, the quantity of chapathies I make usually would always increase! The combination of the vegetables and the few different spices enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’ and I have renamed as ‘Alappuzha vegetable curry!”

 

 

ஆலப்புழை காய்கறி மசாலா

Ingredients:

Green beans- a handful

Big carrot-1

Chopped spring onion- 1 cup

Diced capsicum-1 cup

Finely chopped cabbage- ½ cup

Sliced baby corn- 1 cup

Chopped coriander leaves- ¼ cup

Mushroom [sliced] - 2 cups

Finely chopped onion-1

Crushed tomatoes-4

Slit green chillies-4

Finely chopped ginger- 1 tsp

Finely chopped garlic- 1 tsp

Turmeric powder- half sp

Salt to taste

Oil- 3 tbsp

Ajinamoto- ¼ sp

Soya sauce- 1 tbsp

Coarsely ground pepper powder- half sp

Milk- 2 cups

Thick coconut milk- 1 cup

Procedure:

Heat a big pan and pour the oil.

When the oil becomes hot, add the onion with the green chillies, ginger and the garlic.

Sauté well and then add the tomatoes with the turmeric powder.

Fry for a few minutes and then pour 3 cups of water.

Add all the vegetables one by one with enough salt.

When the vegetable are half cooked, pour the milk.

After a few minutes, add the ajinomoto, soya sauce and the pepper.

Let the gravy cook for a few seconds.

Lastly add the thick coconut milk.

When the gravy starts simmering, put off the fire and mix well.

The delicious Alappuzha curry is ready!!   

 

கறி மிளகு பிரட்டல்

My close friend who lives in Trichy always makes this dish whenever I visit her home. This is one of my favourite dishes. This is a delicious accompaniment for samabr sadham, mild pulao varieties and also for chappathies and parottas. 

 

 

 

   

PEPPER MUTTON

Ingredients needed

Mutton – ½ kilo

Coarsely ground Ginger- 1 tbsp

Garlic paste- 1 tbsp

Turmeric powder- half sp

Shredded coconut- 2 tbsp

Salt to taste

Curry leaves- 2 arcs

Finely chopped shallots [ sambar onions]- 200gm

Finely crushed tomato- half cup

Chilli powder - ½ tsp

Coriander powder- ½ tsp

Oil- 3 tbsp

Fry the following ingredients for a few seconds on slow fire until the aroma starts to float on the air:

Fennel seeds- 1 tsp, peppercorns- 1 tbsp, cloves-2, cinnamon- 1 “ piece

Procedure:

Clean the mutton and cut into small pieces.

Place them in a bowl along with the powders and ginger garlic paste with enough water.

Mix well..

Pressure cook the mutton to 2 whistles and further cook it on slow fire for 5 minutes.

Heat a pan and pour the oil.

Add the onions and fry them well.

Then add the tomatoes with the curry leaves and cook them until they are finely mashed and the oil oozes out.

Add the cooked mutton along with the water.

Add enough salt and mix well.

Cook them for a few minutes.

Grind the coconut with the fired ingredients to a fine paste.

Add this paste to the mutton and cook until it becomes thick gravy.

The delicious Pepper mutton is ready now!