Kootu( Vegetables + Dhal)

Most of my friends are tasted and liked it very much. Kootu is the one of the famous dish among Tamil people. Its very easy to make and healthy also.

Ingredients:

3/4 Cup Moong Dhal
2 tsp Channa Dhal( Optional)
2 cups chopped Hairy Melon
2 Medium sized Carrot
1 tsp sambhar Powder
Salt
3 tsp of desiccated Coconut( i used fresh coconut)
1tsp Cumin seeds
1 Green Chilli
little chopped Coriander

For Seasoning:
1tsp oil
1tsp Mustard
1tsp Urad dhal


Method:
1. Wash and pressure cooker Dhal and vegetables. Just  2 Whistles is enough.
2. Grind coconut, cumin seeds and green chilli, make into paste.
3 . Add sambhar powder, salt and the paste to the cooked vegetables and dhal.
4.  Heat oil and season Mustard and urad dhal add to the Kootu.
5  Allow it to cook for few minutes. Add coriander.
6.  when the oil gets separates and switch off the flame.

7.  Serve with Rice or Roti.

Note:

The other vegetable can be used to make kootu are  beans, cabbage, Snake gourd, green peas..... with your desired combination of vegetables. its should be like thick gravy.


Thanks :))

Vermicelli Kheer

Hi, i hope that everybody knows how to make Vermicelli Kheer. Its very tasty dish and easy to make also. One of my friend invited me for lunch and she made Kheer for dessert. its tasted very richy and Yummy.Almost same but little changes. here this recipe try and enjoy!!!!!!

Ingredients:

1 cup of vermicelli(Paskitani)
(its thin and lengthy, so break with your hands and measure)
2 cups of Milk
1 cup of Evaporated milk
1 cup sugar
2 tsp Ghee
8 Cashew( make into pieces)

Method:
1. Add 1tsp ghee and add thin vermicelli in non-srick pan fry for few seconds.
2. Add boiled milk and let the vermicelli cook. keep on eye it won't take more time.
3. After it cooked properly add sugar stir. Keep it in simmer.
4. Add evaporated milk and cook for few seconds. Switch off the flame.
5. Roast Cashew in small frying pan with ghee and add to the kheer.
6. Serve the hot or cold.

Thanks :))

Notes:
If you like you can add Sultanas and Almonds also.
Sultanas you can roast with cashew and add, Almonds you can just cut and add it to kheer.

Pongal

Pongal is one of the popular south Indian dish and in tamil is called Venn Pongal and its mostly served in breakfast time. Its very easy to make. Now lets see the ingredients....

Ingredients:

1 Cup Sona masoori rice

1/4 cup Moong dhal

1 tsp Black pepper(whole)

1 tsp Jeera

small piece of fresh ginger(chop like small pieces)

1/2 serving spoon ghee

1 tsp hing

1/2 tsp turmeric powder

5,6 cashew (optional)

1/2 serving spoon oil

4, 5 curry leaves

1tsp salt

                                                  

Method:

1. Wash rice and dhal together and drain nicely.

2. Add 4 cups of water, salt and pressure cooker it.

3. Try to over cook the rice. so that it will be easy to mash.

4. Open the lid, add ghee, turmeric powder and hing.

5.  Mix and Mash the boiled rice very nicely.

6.  Heat small frying pan, add oil and pepper, jeera, ginger and curry leaves.

7. Add this to pongal and mix it well.

8. Pongal is ready. Serve with sambhar or chutney.

Notes:

1. if you like, you can fry cashew separately in the small frying pan with ghee until its gets golden brown and add it to pongal.

2. Adjust ghee, oil and salt according to your taste.

3. One more way of making pongal . Heat the pressure cooker, dry roast the dhal and then cook with rice. My mother-in- law does that. she believes that it will give good taste to pongal. you can try this method also. because it was time consuming i am not doing that. ;)
4. You can also use Basmati rice, adjust the water accordingly

Thanks :))

Taro Fry (Seppankizhangu varuval)

This is my hubby favourite one.

Ingredients:

5,6 Taro (small sized)
1 tsp Sambhar powder
1/4 tsp mustard seeds
1/4 tsp urad dhal
1/4 cup oil
Salt to taste

Method:

1. Wash and boil the taro in pressure cooker. Please don't over cook.
2. Drain the water and peel and cut into desired pieces(don't make it very small)
3. Heat the little oil in frying pan and splutter the mustard seeds, urad dhal.
4. Add taro, sambhar powder and salt.
5. Add the remaining oil little by little. (Stop adding if you think that is more)
6. Allow it cook in medium flame and fry it gently.
5. Switch off, when the oil gets separated or the vegetable gets crispy.

Tasty Curry is ready !!!

Hints:
1. if you don't have sambhar powder, you can try with add 1/2 tsp red chilli powder and little turmeric powder.
2.  The other name is colocasia, we can get big shape also.
3.  Serve with rice and sambhar

Thanks :))

Cabbage Poriyal

Ingredients:

Half Cabbage (Medium Size)
1/2 tsp Mustard seeds
1/2 tsp Urad dhal
1 dry red Chilli
5,6 Curry leaves
4 tsp dessicated coconut
2 tsp oil
Salt (1/2 tsp approx) to taste
little Coriander leaves (Optional)

                                     

Method:
1. Cut the cabbage into fine bits and wash.
2. Boil it with little amount of water and salt because it will get cooked quickly.
(approx 1/4 cup water is enough)
3. Cook in medium flame. Stir in between.
4. After the water was fully absorbed, turn off the heat.
5. Mix coconut and coriander leaves to the cooked cabbage.
6. Heat oil in small frying pan, splutter mustard seeds, urad dhal, dry red chilli, Curry leaves add this to cabbage.


Hint:
1. if you used more water to cook cabbage. just take and drain the remaining water after the cabbage cooked and keep it again in the gas top for few seconds.
2. You can use this same method and make carrot, beans, broad beans poriyal, and also cabbage,green peas and carrot, carrot and beans together.
3. You can also use green chilli instead of dry red chilli.

Thanks :))

Peanut Chutney

Hi all, this is my mom's recipe its very easy to make and tasty also.

Ingredients:

1 cup Peanut (peeled)
2 dry Red chilli
Pinch of Tamarind
Salt to taste

For Seasoning:
2 tsp oil
1/2 tsp Mustard seeds
1/2 tsp Moong dal
5- 6 Curry Leaves


Method:
1. Dry roast peanut.
2. Allow it cool for few minutes.
3. Grind all together with peanut into a paste
4. Heat oil and splutter mustard seeds, moong dal and curry leaves.
5. Add it to Chutney and mix it well. Serve it with Idli.

Yummy Chutney is ready!!!

Hint:
1. If you using unpeeled peanuts, Dry roast it and peel it.
2. If you using salted peanuts, adjust the salt to taste.
3. Buy peeled, salted and roasted peanuts that will make
    the job more easier ;)

Thanks :))

Warning: Not suitable for people with nut allergies

Gobi Dry

Hi all, whenever we go out for dinner in Chennai, i will always order Gobi 65 and mushroom soup,these two are my fav dishes. I took some hints from cookery book and my friend, mixed both and tried in my own style :)). Few of my friends liked this so i thought of sharing with everyone.



Ingredients:

1 full Bunch of Cauliflower
2 tsp Red chilli Powder( adjust according to taste)
11/2 cup Rice flour
1 cup of Besan flour
1 cup of Plain flour
1/2 tsp Garlic paste
1/2 tsp Ginger paste
3/4 tsp garam masala
pinch of turmeric powder
Salt to taste

Method:

1. Add a tsp of turmeric power in water and boil. Chop the cauliflower and leave it boil.
2. Don't over cook the cauliflower. Just for few minutes, check with spoon very often.
3. Drain the water and keep aside. Allow it to cool for some time. At least for 30 mins.
4. Prepare the batter in big pan, add all flour, masalas with water.  It should be very very thick paste.
5. Add cauliflower to that and mix gently. Don't mash. If it is very thick then add little water.
6. Keep it in fridge for few hours 4-5 hours.
    (bring it to room temperature before deep frying)
7. Deep fry the cauliflower in medium flame.
8. Serve it with tomato sauce.


Thanks :))