Mochai Payaru Kuzhambu

 Here I am giving out the recipes for the mochai kuzhambu…

Ingredients:
Pachai mochai payaru ( field beans )  - 250 gm (don’t forgot to soak it in water  over night)
Onion -1
Tomato - 1
Tamarind - a small ball
Garlic - 2
Coconut ( grated ) -  2 tsp
Cumin - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 2 tsp
Coriander powder – 1 tsp
Salt - as needed
Oil - as needed

For seasoning:

Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves – small pinch



Method:
 
Wash the soaked mochai payaru and put it in a cooker for 1-2 whistles. Add small amount of salt and sufficient water.
Cut onion, tomato, garlic finely.Soak tamarind in water and prepare extract. Grind coconut, cumin to a paste.Heat oil in a pan. Add mustard, urad dal ,curry leaves and when mustard splutters, add onion, garlic and fry. Add tomato, tamarind extract, coconut paste, turmeric powder, chilli powder, coriander powder, salt. Once the oil separates, switch off the stove.

Mochai payaru kuzhambu  is ready!

Cabbage Poriyal & koottu

 Here I am giving out the recipes for the Cabbage poriyal & koottu…

Ingredients:

 Cabbage – 1
Onion/Vengayam – 1
Green chilly - 2
Salt- as needed
Turmeric powder – 1/4 tsp
Refined oil – 3 tsp
Chopped coconut – 1/4 cup (small amount)
Ginger – small pinch

For seasoning:

Mustard seed – ½ tsp
Urad dal – 1/2 tsp
Channa dal – 3 tsp

Method:
 
Cut/shred  the cabbage into very small piece and keep it aside.
Heat a pan and add oil and do seasoning with mustard,urad dal & channa dal.
Add chopped  onion ,green chillies,ginger .Once onion is turned into brown in color ,add cabbage, turmeric powder and salt  by keeping it in low flame and stir it till it is well cooked. There is no need to add water since it should be cooked in oil.
Add finely chopped coconut and stir for 3 minutes
Cabbage poriyal  is ready!

Note:
If the green chilly is not there, you can add red chilly instead.
There is another method too. We can cook cabbage, turmeric powder  and channa dal with sufficient amount of water & salt as needed instead of frying it in oil and keep it aside. Heat a pan and add oil and do seasoning with mustard,urad dal . Add chopped  onion ,green chillies,ginger.Once onion is turned into brown in color ,add cabbage & channa dal  by keeping it in low flame and stir it till it is well mixed. Add finely chopped coconut and stir for 3 minutes. Cabbage koottu is ready to be served.

Thakkali kothsu

 Here I am giving out the recipes for the Thakkali kothsu…

Ingredients:

 Tomato/Thakkali – 5
Onion/Vengayam – 2
Green chilly - 4
Salt- as needed
Turmeric powder – 1/4 tsp
Refined oil – 3 tsp
coriander leaves - small pinch

To Grind:
Ginger – 1
Garlic cloves – 5
Cashews – 6
Kasa kasa – ½ tsp
Jeera – ½ tsp
Chopped coconut – ½

For seasoning:

Mustard seed – ½ tsp
Urad dal – 1/2 tsp
Curry leaves 1 sprig
Method:
 
Wash the tomato and cook for w while in water.once it is hal cooked,peel it off the skin and grind it without skin along with kasa kasa and cashews..keep it aside.
Heat a pan and add oil and do seasoning eith mustard,urad dal & curry leaves.
Add chopped  onion ,green chillies,ginger & garlinc.Once onion is turned into brown in color ,add tomato mixture ,coconut milk ( jeera & coconut should be grinded together ) ,salt & turmeric powder.Once the flavor is thick in shape,add coriander leaves at the end.

Thakkai Kothsu pongal is ready!

Note:
If the green chilly is not there, you can add red chilly instead.


Serving suggestion:
 
Serve as break fast with chappathi,poori,dosai,idly,rice

Ven Pongal

 Here I am giving out the recipes for the Ven Pongal which is a delicious breakfast food and easy to prepare too... 

Ingredients:
 Raw rice – 2 cup
Moong dal/pasi paruppu – ½ cup
Water – 8 cups
Salt – as needed

For seasoning:

Ghee – 4 tsp
Pepper – 2 tsp
Jeera – 2 tsp
Curry leaves 1 sprig
Asafoetida – 2 pinches
Cashews – 10

Method:
 
Roast the moong dal.Wash rice and dal together.
Heat a cooker and add ghee, washed rice dal,salt & water. Pressure cook for 4-5 whistles. Wait till the pressure gets released by itself. Open & mash it.
Season with the items given above. First add ghee, when hot add pepper and let it start splutter and then switch off the flame. Add cashews and fry till it starts golden and then lastly add jeera. Add curry leaves and asafoetida lastly. Mix in the heat well and then add it to pongal and mix

Ven pongal is ready!

Notes:

• If the pongal is watery when you open, then you can try keeping it again in stove and mix well until water evaporates.(only if the rice has got cooked, otherwise you can again give 2 whistles). 
• If it is too dry/thick then add some milk to bring it to desired consistency. Again, the rice should have got cooked properly.
• Make sure you dont burn jeera while frying, as it changes the whole taste of pongal.
• You can add turmeric 1/8 tsp for an ‘yellow looking” pongal.

Serving suggestion:
 
Serve as break fast with sambar & chutney

Egg Gravy Masala

Here I am giving out the recipes for the Egg Gravy Masala... 

Ingredients:
 
Egg - 6 
Onion (Vengayam) - 2
Tomato (Thakkali) - 3 
Red Chilli powder – 1 tsp
 Refined oil - 4 tsp
Turmeric Powder- 1 tsp
Salt - 3 tsp



To Grind:

Ginger (Inji) - 1 inch 
Garlic (Poondu) - 10 cloves
black pepper (Milagu)- 2 tsp
Jeera (Ieeragam) - 1 tsp
Fennel seeds (Perunjeeragam) - 1 tsp
Coconut - 1/2 moodi chopped

For seasoning :

Coriander leaves - 1 pinch 




Masala 1 :

Make a paste with black pepper,Fennel Seeds,Jeera & Coconut by adding sufficient water...

Method:
 
Boil the eggs and peel it off the cover and cut into half pieces..

Finely chop the onion and keep it aside.  Grind the tomatoes and Keep it separately.
 
Add Grind the peeled ginger and garlic to a fine paste.

Heat the oil in a wok. Add the finely chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the tomato juice flavor and fry till oil separates.
Add turmeric & chilly powder and Masala 1 contents with 3 tsp salt and fry till oil separates.
Add Coriander leaves.

Now add the half pieced eggs. Stir once in 3 minutes. Switch off after the oil starts showing up.

Egg Gravy Masala is ready!


Serving suggestion:

 
Serve as side dish with plain white rice,briyani,tomato rice + rasam.
Also tastes great with any Indian breads like chapati, naan, parotta, pav buns & dhosa, idly dishes.

Veg Biriyani

Here is the Veg Briyani Recipe I prepared for lunch. I have tried two times so far with the same pattern and it tastes good. You can also try and give me feedback on the outcome. 

Ingredients:
 
Basmati (Briyani) rice  - 800 gms 
Onion (Vengayam) – 3
Peas (dried) – 100 gms..Should be soaked in the water one day before
Carrot – 4
Green beans – 100 gms
Potato – 1
Turmeric powder – ¼ tsp
Coriander leaves - 1 pinch int leaves - 1 pinch

Refined oil - 4 tsp
Salt - 3 tsp



To Grind:

Ginger (Inji) – 50 gms
Garlic (Poondu) - 15 cloves
Green chillies – 10
Coconut - 1 moodi chopped

For seasoning :

Fennel - 1 tsp
bay leaves - 2
star aniseed - 1,
cinnamon stick - 2 inch
cardamom - 2
ghee - 5 tbsp
cashew nuts -10


Masala 1 :


Make a paste with Ginger,Garlic & Green chilies...

Masala 2 :

Make a paste with chopped coconut and take out  the coconut milk from the paste..


Method:
 
Wash and clean the briyani rice. Fry it in ghee for a while and keep it aside.
Clean the vegetables Green beans, carrot and potato and cut it into small pieces. Keep them separately.
 
Heat the cooker and add refines oil and ghee. Add Fennel, bay leaves, star aniseed, cinnamon stick, cardamom, cashew nuts.
Finely chop the onion. Keep them separately. Add Masala 1 (peeled ginger and garlic to a fine paste) and fry it the raw smell goes. Add salt and turmeric powder and mix vegetables and soaked peas after filtering out the water.
Add Coriander leaves ,Mint leaves.
Add the coconut milk and water together.For 1 glass of briyani rice,we should add 1.5 glass.(As I have used 4 glass of rice,I  used 6 glass of water + 1 glass for vegetables quantity). Mix the fried ghee rice at the end and cover the lid of cooker and keep pressure on it.Once you get 1 whistle ( it will take 15-20 mins to get cooked ) ,switch it off and take a pressure after a while.(10 mins)

Veg Biriyani is ready!


Serving suggestion:
 
Serve with side dish Raitha and egg curry,chicken ,mutton gravy masala  or veg gravy masala.

Thakkali Milagu Rasam

Everyone liked my rasam ..If It is a thakkali milagu rasam,they would love to have it in lunch..

Once upon a time,I am very poor at doing this though I am able to manage other dish preparation.,You might be wondering what is a BIG deal in it..As per my experience,It was tough to get the taste of rasam as we get in hotels..

Let s see how to prepare Thakkali Milagu Rasam..Easy to make in 5 minutes...:):)

Items required:

 Refined oil – 1 tsp

Tamarind - 1 keylemon size

Red chillies - 4

Salt - 2 tsp
Sugar - 1/2 tsp 
Coriander leaves - a small pinch

To Grind:

Tomato - 2
Garlic cloves -8
Black pepper balls - 2 tsp
Cumin - 1 tsp
Asafoetida powder- 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander - 1 tsp
Toor Dal - 2 tsp 

Method:

Heat the pan and add oil and add red chilles for seasoning.

Mix the paste that is grinded with above items and keep it in low flame.

Add the tamarind water (paste) and add Salt & sugar.

Add  a coriader leaves at the end.make sure the flavor should not get boiled..when you see the foam ,it is the right time to switch it off.

Thakkali Milagu rasam is ready to be served!!!

Gulab Jamun

I made my day with desert Gulab jamun which easy to prepare & tasty too… 

It came really well ..I am doing this fifth time I guess..today I made with small balls.. 

usually my brother wants it to be a bigger one..

Items required:

 
MTR gulab jamun flour  - 300gms (sry about the ready made flour since I have never tried with own yet)
Sugar – 700 gms

Milk – optional to mix with flour

 oil – 1 cup

Method:

Mix water or milk with MTR flour and make sure that mixture should come as chapatti flour..Should not add more water... make a ball  small in size…If you make a big one,it will not get cooked sometimes when you fry it in oil..

Heat the pan and add more oil ..once it is heated ,start putting the balls and make sure it becomes brown in color..Keep it in low slim always while frying..once it is done..keep it aside..

Sugar Jeera:

Heat a vessel and add 1 litre of water and once it is boiled,add a sugar and stir it for ½ an hour.once it forms an syrub ,switch if off ..

Meen kuzhambu - fish curry

I had a chance yesterday to go to fish market and got chala meen and shrimp after bargaining. Usually I will just accompany with elder brother ( He is good at shopping and goes to usual vendor as we being a regular customer would get fishes in a reasonable price. one most lovely thing is that my dad loves fish curry the most especially chala meen kuzhambu.. lets go to Chala meen kuzhambunow:)

I prepared this curry using Chala fish. We can use any fish for this recipe.

Tamil name: Chala meen

Tips to buy good fish:
Always buy fish that looks and smells fresh.
It should be firm to touch.
The gills should be red and never pale.

Items required:

 
Fish -  ½ kg
Refined oil - 4 tbsp
mustard seeds- 1 tsp
fenugreek seeds- 1/2 tsp
Tamarind - 1 small keylime size
Red chilly powder -1.5 tsp
coriander powder- 3 tsp
turmeric powder-1/4 tsp
tomato – 2

Small onion or onion – 3 ( I used red onion as small onions are out of stock at home)
green chilies - 2
curry leaves- 2 sprigs.

Coriander leaves – a pinch

Salt – 4 tbsp

To grind:

 
shredded coconut - 1/2 cup
cumin seeds - 1 tsp

Onion – 1

Garlic cloves – 5 (Optional )

Method:

 
wash the fish and remove all the fins and scales by a knife.
Then slice it into big chunks.
Apply little turmeric powder over the fish and keep aside.

Extract juice from tamarind and add chilli powder, coriander powder, pinch of turmeric powder, salt and mix well.Keep aside.

Heat the refined oil in vessel. Add mustard and fenugreek seeds. After the mustard seeds crackle add the curry leaves .

Then add chopped onion, tomato, green chilies and sauté till oil separates.
Add tamarind juice mixture and let it boil for 5 minutes.
Then add the finely ground coconut-onion paste (take coconut milk and add with onion paste)
immediately after this starts boiling add the fish pieces.
Cover the vessel and simmer the heat.

Keep the curry gets cooked in simmer heat for 15 minutes.
DO NOT stir the curry after adding the fish; otherwise you may end up with broken pieces. Add coriander leaves at the end.
Then put off fire...

Serving suggestions:

 
Serve hot with rice, chapatti or idly or dose.
Deep fried fish, omelet  are good side dishes along with mean kuzhambu and rice.

Paruppu Kuzhambu

Here is the Paruppu Kuzhambu which is the most favorite special dish from my mom...we all would love to serve this as Lunch.Nothing can be compared with it...It is different from Sambar..Sometimes ppl would get confused with the term..Some would really think this as Sambar...Let us see it in future posts with Sambar too... Here I am giving out the recipes for the Paruppu Kuzhambu..

Ingredients:

 Toor Dal (Thuvaram parruppu) - 200 gms
Green Chili - 8
Garlic cloves -10
Asafoetida - a pinch
Turmeric powder 1/4 Teaspoon
Onion - 2 
Tomato - 1
Tamarind - Lemon sized ( a small ball)
Grated tender coconut 3/4 Cup
Jeera Seeds - 1 tsp
Oil - 2 tsp
Salt- 2 tsp (can be added more if required)
Vegetables - Drumstick, Brinjal can be used with dal if needed.It is optional one.

For seasoning:

Mustard - 1/2 tsp
Curry leaves - a pinch
Onion – a pinch
Coriander Leaves - a pinch 

To make a paste: 

   Grind tender coconut and jeera seeds in a mixie and keep it aside.

Method:

To a Pressure cooker add toor dal, chopped tomato, onions, asafoetida, turmeric powder, garlic pods, green chili, Vegetables and add 2 cup of water.

Pressure cook it.
Open the cooker add salt and mash the dal.Point to be noted here is that when you want to add vegetables, it should be taken out separately once it is cooked and then dal should be mashed..

Add the coconut paste and boil well till raw smell goes.
Add tamarind pulp and boil the dal.

In a small frying pan add oil when its hot add mustard. When mustard splits add dry curry leaves, small amount of onion. Once it is turned into brown, add the dal flavor. Add Coriander leaves at the end as it smells so good and keep it for while ( 2-3 mins).

Paruppu Kuzhambu is ready to be served!!!

Serving suggestion:
 
Serve it with plain white rice,Chappathi.
It would be too tasty if you serve it with little amount of Ghee.

Potato Varuval

Here is the Potato Fry which is one of my most favorite dish and easy to prepare too..My little sister would love to have this as it is even without main dish...My mom prepares it so well & crispy too.There are other methods too ie.,boiling the potato and then frying it in pan..Lets see it future posts...

Ingredients:


Potatoes- 2 or 3(cut into medium thick cubes)
Turmeric powder-1/4 tsp
Red chilli powder- 1tsp
Salt -to taste
Oil - for frying

For seasoning:

Mustard seeds- 1tsp
Urad dal-1 tsp
Cumin seeds-1tsp



Method: 

Pour some oil in a pan.When it becomes hot put the urad dal and stir until it becomes brown in color .Then add cumin seeds and mustard seeds. When it pops up, add the potato pieces and stir well so that it gets mixed with dal and seeds. The add the Turmeric, Red chili powders and salt and stir it well. Stir gently. Cook until it becomes soft & brown in color. 
Potato Fry is ready! 

Serving suggestion:

 
Serve as side dish with plain white rice,Paruppu kulambu,Sambar,Rasam,variety rice’s like curd, tomato rice

My first post - Mutton Gravy Masala

Here is the Mutton Gravy Masala I prepared for the Sunday Special lunch for my sweet family. Here I am giving out the recipes for the Mutton Gravy Masala... 


Ingredients:
 
Mutton - 350 gms 
Onion (Vengayam) - 4
Tomato (Thakkali) - 3 
 Refined oil - 4 tsp
Aachi Mutton Malasa powder - 3 tsp
Turmeric Powder- 1 tsp
Salt - 3 tsp


To Grind:

Ginger (Inji) - 1 inch 
Garlic (Poondu) - 10 cloves
black pepper (Milagu)- 2 tsp
Jeera (Ieeragam) - 1 tsp
Fennel seeds (Perunjeeragam) - 1 tsp
Coconut - 1/2 moodi chopped

For seasoning :

Coriander leaves - 1 pinch 
Mint leaves - 1 pinch


Masala 1 :

Aachi Mutton Malasa powder: ( we can make it our own preparation too with these ingredients..today I have tried with Aachi masala:) )

Coriander, Black Pepper, Cinnamon, Cumin, Dry Ginger, Cardamom, Bay Leaf, Fennel, Turmeric, Cloves, nutmeg, mace and salt.

Masala 2 :

Make a paste with black pepper,Fennel Seeds,Jeera & Coconut by adding sufficient water...

Method:
 
Wash and clean the Mutton. Remove skin and fat.
Cut it into small pieces.

Cook the mutton with 2 tsp mutton aachi masala powder,1 tsp turmeric powder, 2 tsp salt & 3 cups of water and keep 5-6 whistles till it gets cooked properly. Meat will always take time to get it cooked.

Finely chop the onion and tomato. Keep them separately.
 
Add Grind the peeled ginger and garlic to a fine paste.

Heat the oil in a wok. Add the finely chopped onion and fry till it becomes golden brown.
Now put the ginger garlic paste and fry till the raw smell goes.
Add the finely chopped tomato and fry till oil separates.
Add Coriander leaves ,Mint leaves.
Add Masala 2 contents with 1 tsp salt and fry till oil separates.

Now add the cooked mutton pieces. Stir a few times and sprinkle 1/2 cup water. Cook tightly covered in VERY LOW HEAT for 15 minutes. stir once in 5 minutes. Switch off after the oil starts showing up.

Mutton Gravy Masala is ready!


Serving suggestion:
 
Serve as side dish with plain white rice,biriyani,tomato rice + rasam.
Also tastes great with any Indian breads like chapati, naan, parotta, pav buns & dhosa, idly dishes.
If it seems too spicy, serve with ghee rice and lots of raitha.