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Wednesday, May 27, 2009

BAHALA BHATH / CURD RICE

 
Dhadhiyonnam(Thayir saadam) is another special perumal koil prasadam. Everything when taken as prasadam has an exclusive taste. Its always comfortable to end  up a meal with curd rice.

INGREDIENTS:

Rice - 1 cup
Curd - 2 cups
Milk - 1 cup
Salt
Ghee - 1 tsp.
Mustard seeds - 1 tsp.
Curry leaves - few
Green chillies - 1 tsp.(finely cut)
Ginger - 1 tsp.(finely cut)
Cucumber
Raw mango
Pomegranate seeds- 2 tsp.
Raisins - 1 tsp.

METHOD:

Cut cucumber and mango into small pieces. 2 tablespoons of each is enough.

Pressure cook rice . Mash well. Add salt, curd and milk and mix well without any lumps.

In a kadai, heat ghee, add mustard seeds, curry leaves, green chillies, ginger, and raisins and stir fry. Add it to the rice. Add pomegranate seeds and finely cut cucumber and mangoes. Mix well and serve.

Tuesday, May 26, 2009

Sherbat



My grandpa used to buy sherbat in different colours. Red, green, yellow, nannari, lime etc. Now after a long time, I got one bottle of rose syrup.

Ingredients:

Rose syrup - 1/4 glass
Chilled water - 3/4 glass

Simple. Just mix both the items.

KOTHAMALLI CHUTNEY


INGREDIENTS:

Coconut - 1/2
Green chillies - 2
Pottukadalai - 2 tablespoons
Coriander leaves - a handful
Salt
Oil - 1 tsp.
Hing
Mustard seeds - 1/2 tsp.
Urad dhal - 1
Curry leaves - few

METHOD:

Scrap the coconut. Add green chillies, pottukadalai, coriander leaves and salt and grind in a mixie using little water. In a pan, heat oil add mustard seeds, urad dhal, hing and curry leaves. Add to the ground mixture and mix well. Your chutney is ready.

COCONUT CHUTNEY


INGREDIENTS:

Coconut - 1/2
Green chillies - 2
Pottukadalai - 2 tablespoons
Salt
Oil - 1 tsp.
Hing
Mustard seeds - 1/2 tsp.
Urad dhal - 1
Curry leaves (optional)

METHOD:

Scrap the coconut. Add green chillies, pottukadalai, and salt and grind in a mixie(slightly coarse) using little water. In a pan, heat oil add mustard seeds, urad dhal, hing and curry leaves. Add to the ground mixture and mix well. Your chutney is ready.

VENN PONGAL / VENNPONGAL


This is another famous perumal koil prasadam.

INGREDIENTS:


Raw rice: 3/4 cup
Moong dhal - 1/4 cup
Water - 31/2 cups
Grated ginger - 1/2 tsp.
Salt
Hing - a pinch
Pepper - 1 tsp.
Cumin seeds - 1 tsp.
Curry leaves - few
Ghee - 1 ladle
Cashews - 2 tsp.

METHOD:

Pressure cook rice and dhal without adding salt.

In a pan, heat a spoon of ghee and fry cashews till golden brown. Keep aside.

In the same pan, heat a tablespoon of ghee, add pepper. When pepper splutters, add cumin seeds, curry leaves, grated ginger and hing. Pour it over the rice. Add salt as per taste and mix well. Garnish with cashews. Add the remaining ghee while serving.

Have it with coconut chutney or kothamalli chutney.

Saturday, May 23, 2009

POTATO PEAS RICE


INGREDIENTS:

Basmati rice - 1 tumbler
Water - 2 tumblers
Potato - 2
Onion - 1
Shelled peas - 1/2 cup
Sambhar powder - 1/2 tsp.
Garam masala powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Oil - 2 tablespoon
Ghee - 1 tsp.
Salt - as per taste

METHOD:

Pressure cook rice, cool and keep aside.

Cut onions finely and chop potatoes into small cubes. Shell peas.

In a pan, heat oil and ghee, add onions and saute till transparent. Then add potatoes, peas and mix well. Add sambhar powder, turmeric powder and salt. Sprinkle some water and cover with a lid till cooked. Now take out the lid, add garam masala powder , mix well and stir fry for 1 minute. Add the cooked rice , little salt and mix well carefully without breaking the rice. This is an easy to make lunch box recipe.

TOMATO KURUMA

INGREDIENTS:

Tomato - 10
Onion - 1
Green chillies - 2
Mustard seeds - 1/4 tsp.
Hing
Turmeric powder - a pinch
Oil - 1 tablespoon
Salt - as per taste
Coriander leaves - few

To grind to a paste:

Coconut grated - 1/2 cup
Saunf - 1/4 tsp.
Khus Khus - 1 tsp.
Cinnamon sticks - 2 pieces
Cashew - 4
Garlic - 2 pods
ginger - a small bit

METHOD:

Cut tomatoes into small cubes and onions finely.

Make a paste of coconut, saunf, khus khus, cinnamon, cashew, garlic and ginger as mentioned above.

In a pan, heat oil, add mustard seeds, turmeric powder, hing and then the onions and fry till transparent. Now add the cut tomatoes and saute well till oil leaves the sides. Add salt and the ground paste and bring it to a boil until thick. Garnish with coriander leaves and serve hot.

BRINJAL CHOPS

INGREDIENTS:

Brinjal - 1/2 kg.
Tamarind - a lemon sized ball
Chilli powder - 1 tsp.
Green chillies - 2
Coconut(scraped) - 1 cup
Poppy seeds - 1 tsp.
Onion - 2
Oil - 2 tablespoon
Salt - as per taste

METHOD:

Cut brinjals into finger-long pieces and put it in salted water to prevent blackening.

Cut onions finely.

Grind together, green chillies, poppy seeds, and coconut to a paste.

Soak tamarind in lukewarm water and extract juice from it. Add chilli powder, and ground paste to it.

In a kadai, heat oil add onions and fry till transparent. Now take out the brinjals from water and add to it. Add salt and saute well till half-cooked. Add the tamarind water to it and bring it to a boil
till the raw smell of the tamarind goes and thick.

This is a very different and
tasty side dish. This goes well with chappathis and pooris.

Friday, May 22, 2009

Brinjal fry

Kathirikkai vadakkal


INGREDIENTS:

Brinjal - 1/2 kg.
Mustard seeds- 1/2 tsp.
Urad dhal - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Salt
Oil-2 tablespoons

METHOD:

Cut brinjals into lengthy pieces and put in salted water to prevent blackening.

In a kadai, heat oil, and add mustard seeds. When they splutter add urad dhal, turmeric powder, hing and fry till golden brown. Now take out brinjals from water and add to it. Add salt, chilli powder and fry well till golden brown.


Eggplant on Foodista

Kathirikkai Vadakkal (brinjal Fry) on Foodista

PARUPPU THOGAYAL-1


INGREDIENTS:

Toor dhal - 1/2 cup
Scraped coconut - 1/2 cup
Pepper- 1/2 tsp.
Dry red chillies - 1
Hing
Oil - 1 tsp.
Salt

METHOD:

In a kadai, heat oil and add toor dhal, pepper, chillies and hing. Fry till golden brown.

Cool and add coconut scrapings, salt and grind in a mixie with little water to a medium coarse paste. Goes well with rice and roasted papad.

Thursday, May 21, 2009

ARACHUVITTA SAMBAR

INGREDIENTS:

Toor dhal - 1 cup
Tamarind - a lemon sized ball
Drumstick - 2
Salt - as per taste
Turmeric powder - 1/2 tsp.
Sambar powder - 1 tablespoon
Mustard seeds - 1/4 tsp.
Hing
Oil
Curry leaves - few
Coriander leaves - few

To fry in oil and grind:

Coriander seeds - 1 tablespoon
Methi seeds - 1/4 tsp.
Gram dhal - 1/2 tsp.
Dry red chillies - 2
Scraped coconut - 2 tablespoons

METHOD:

Pressure toor dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract juice.

Wash and cut drumsticks into finger-long pieces and boil in water with turmeric powder and salt. Do not throw the excess water.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry red chillies till golden brown. Add scraped coconut and grind it in a mixie to a thick paste(slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the boiled drumstick with the water. Now add the sambhar powder,required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamaring goes. Now, add the mashed toor dhal and ground paste. Let it boil till thick. Transfer it to a bowl and garnish with coriander leaves.

This can be had with rice(with a spoon of ghee) and can also be used with idli and dosa.

EASY MILK SHAKE


INGREDIENTS:

Chilled milk - 2 tumblers
Sugar - 6 teaspoons
Bournvita - 3 tablespoons
Cocoa powder - 1 tsp.

METHOD:

Put sugar, cocoa powder and bournvita in a mixie or blender and whip for 3 seconds. Add chilled milk and whip for another 5 to 10 seconds. Pour in glasses with froth and serve chilled.

MOSAMBI JUICE


Making this juice needs some effort, but the final taste is worth the effort.

INGREDIENTS:


Mosambi - 3 to 4
Mosambi hand juicer or electric citrus juicer
Strainer
Water - 1 cup
Sugar - 3 teaspoons
Ice cubes - 2

METHOD:

Slightly roll the mosambi with your palm on a hard surface, to soften it.

Cut all the mosambis into two.

Hold the cut mosambi tightly with your palm, squeeze and extract juice from it using the juicer. You can strain the extract if you want a clear juice.

Add sugar, and water and blend in a mixie for 5 seconds.

Pour in a glass, put in ice cubes and serve chilled.

BISI BELA BHATH

INGREDIENTS:

Raw rice - 1 cup
Toor dhal - 1 cup
Tamarind - a small lemon sized ball
Mixed vegetables(carrot, beans, shelled peas) - 1 cup
Small onions - 1/2 cup
Salt - as per taste
Gingelly oil - 2 tablespoons
Ghee - 2 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - few

TO POWDER:

Cinnamon stick - 1"
Cloves - 4

Poppy seeds - 1/2 tsp.
Coriander seeds (Dhania) - 2 tablespoons
Gram dhal - 1 tsp.
Maratta mokku - 2
Dry red chillies - 3

Byadgi chillies - 2
Hing
Dessicated coconut or grated coconut - 2 tsp.

METHOD:

Pressure cook rice alongwith toor dhal .

Extract juice from tamarind. Keep aside.

In a kadai, heat a spoon of oil and fry the items mentioned for powder and dry grind in a mixie.

In the same kadai, heat oil, fry the onions till transparent, add the mixed vegetables, little salt and when half done add the tamarind extract and boil till the raw smell goes. Now add the cooked rice and dhal. Add salt and also the powdered items. Mix well. Temper with mustard seeds and curry leaves. Top with ghee and serve hot with deep fried javvarisi vadaam or papads.

CAULIFLOWER SUBJI (JAIN)


INGREDIENTS:

Cauliflower - 1/2 kg.
Moong dhal - 2 tablespoons
Turmeric powder - a pinch
Cinnamon - 1" stick
Cardamom - 3
Cloves - 3
Sambhar powder - 1/2 tsp.
Rasam powder - 1/2 tsp.
Soya sauce - 1/2 tsp.
Salt - as per taste
Oil - 1 tsp.

METHOD:

Wash the cauliflower well and cut it into small flowerettes. Boil in water with turmeric powder and salt. Strain and keep aside. (Do not pressure cook the cauliflower).

Pressure cook moong dhal with turmeric powder, mash well and keep aside.

In a kadai, heat oil, add cinnamon, cloves and cardamom. When they splutter, add sambhar powder, rasam powder and stir fry for two seconds and add the mashed moong dhal, soya sauce and boiled cauliflower. Mix well and cook for 5 minutes. Garnish with coriander leaves.

Serve hot with parathas, chappatis, or pooris.

MIXED CEREAL MASALA



INGREDIENTS:

Rajma - 1/2 cup
Dried green peas - 1/2 cup
Potato - 2
Onion - 2
Tomato - 2
Ginger - 1" piece
Garlic - 3 pods
Chilli powder - 1/2 tsp.
Garam masala Powder - 1 tsp.
Dhania powder - 1/2 tsp.
Coriander leaves-few
Oil - 3 tablespoons
Salt - as per taste

METHOD:

Soak rajma and dried peas overnight. Pressure cook the soaked cereals with salt for 8 whistles and simmer for half and hour. After the pressure is released, take out and mash it slightly.

Boil the potatoes, peel the skin and mash well.

Grind together onions, tomatoes, ginger and garlic to a paste.

In a pressure pan, heat oil, add the ground paste and fry till oil leaves the sides. Now add chilli powder, dhania powder and salt and fry for a while. Now add the mashed cereals, potatoes and garam masala. Mix well, add a cup of water and again pressure cook for 2 whistles.

Garnish with coriander leaves and serve hot with phulka ,chappathi, or poori.

SIMPLE PEAS BHATH


INGREDIENTS:

Basmati rice - 1 cup
Water - 2 cups
Shelled peas - 1/2 cup
Big onion - 1
Mint leaves - few
Ghee - 1 tsp.
Oil - 1 tsp.
Red chillies (dry) - 2
Cinnamon - 1" stick
Cardamom - 2
Clove - 2
Salt - as per taste

METHOD:

Pressure cook basmati rice and keep aside.

Chop onions finely and shell the peas and keep aside.

In a kadai, heat oil and ghee and add cinnamon stick, cardamom, cloves and dry red chillies. When they splutter add mint leaves fry till they shrink and add chopped onions and fry till transparent. Now add shelled peas, and little salt. Sprinkle some water and cover with a lid till the peas are cooked. Now, add the cooked rice and little salt for the rice and mix well without breaking the grains. Garnish with coriander leaves and serve hot.

This is a very quick and tasty lunch box meal.

Wednesday, May 20, 2009

Wheat Rawa kanji(porridge)



INGREDIENTS:

Wheat rawa - 1 cup
Water - 2 cups
Salt
Rasam-1 cup

METHOD:

Pressure cook wheat rawa with water and salt. Take out, add a cup of rasam
Mix well and drink. This is very good for convalescent people and healthy also. Easy for digestion with nutrients.

Sunday, May 17, 2009

RAVA KESARI

RAVA KESARI,HOW TO MAKE RAVA KESARI

INGREDIENTS:

White rawa or Sooji - 1 cup
Water -  1 1/2 cups
Sugar - 1 1/2 cups
Ghee - 1 ladle
Cashew and raisins - 10 each 

Kesari powder - 1/2 tsp.

METHOD:

In a kadai, heat a spoon of ghee and fry the cashew and raisins till golden brown and keep aside.

In the same kadai, fry the rawa till you feel a nice aroma. Keep it aside.

Again, in the same kadai, boil water and gradually add rawa and stir it quickly so that no lumps are formed. Cover with a lid and allow it to get cooked. Now add sugar and ghee stir for a while. In a spoon of water dissolve the kesari powder and add to it. Cook for 3 more minutes. Add the fried cashews and raisins.

Event announcement: Sweet Time


Anyone can send one or two recipes on any sweet.

Only vegetarian recipes and no eggs please.

Any bloggers or non bloggers can participate.

Should be a follower of my blog. If not, can start following now.

After posting the recipe, link it with this announcement and logo.

Mail me the following details: Subject:Sweet time, Your name, sweet name, link to your recipe(with photo), to setlur.shanu@gmail.com

Last date for the event is June 15th 2009.

Round up will be on the last week of June 2009.

VEGETABLE KURMA(JAIN)

Ingredients

Mixed vegetables - 3 cups( Carrot, peas, cauliflower, potato, baby corn & beans)
Tomatoes - 2
Dhaniya powder - 1 tsp
Chilli powder – ½ tsp
Cinnamon - 1”
Cloves & cardamom - 2 each
Turmeric powder- a pinch
Salt
Oil – 1 tablespoon
Curd - 1 cup

Grind to a paste:

Green chillies – 2
Ginger - 1”
Coconut - ½ cup
Khus khus - 1 tsp.
Pottu kadalai - 2 tbsp.

Method:

Cut the vegetables into cubes. Boil the vegetables in water, drain & keep aside.

Chop the tomatoes.

In a pressure pan, heat 1 tbsp oil. Add cinnamon, cloves & cardamom.
When they splutter, add the tomatoes, saute for a while and add the ground paste. Fry well till pulpy and the raw smell goes. Add the vegetables, red chilli powder, turmeric powder & dhaniya powder. Add salt, a cup of water & cook till everything mixes well.
Cool, and add churned curds. Mix thoroughly. Garnish with coriander leaves.

This goes well with chappati, poori, parathas, etc.

Sunday, May 10, 2009

PARUPPU RASAM

PARUPPU SATTUMUDHU

INGREDIENTS:

Toor dhal - 1 tablespoon
Tamarind -a small ball half the size of a lemon
Tomato - 1 big
Rasam powder(sattumudhu podi) - 1 heaped tablespoon
Hing
Salt
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze a tomato, put tamarind(you can also extract pulp from tamarind and add), salt, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil for just two minutes till frothy. Turn off the stove.

In a kadai, heat ghee, temper with mustard seeds, cumin seeds, hing and curry leaves. put it over the rasam and add chopped coriander leaves. Your spicy, tangy rasam is ready.

Saturday, May 9, 2009

VATHA KOZHAMBU (OR) MENDHIYA KOZHAMBU


INGREDIENTS:

Tamarind - a lemon sized ball
Kozhambu vadaam or vathal - few
Sambhar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Keep aside.

In a heavy bottomed pan, heat oil and add mustard seeds. When it splutters, add methi seeds, hing, turmeric powder, kozhambu vadaam or vathal and curryleaves . Saute till the vadaam turns golden brown. Now add the sambhar powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil till the vadaam is cooked and thick.

Vatha kozhambu is ready to serve with rice and goes well with roasted papad or appalam.

Variation: You can dry roast methi seeds, powder it and add instead of adding methi seeds directly.

PARUPPU KUZHAMBU


INGREDIENTS:

Toor dhal - 1/2 cup
Tamarind - a small lemon sized ball
(or) tamarind paste - 1 tsp.
Sambhar powder - 1 1/2 tsp.
Any vegetable of your choice - 1/2 cup
Green chillies - 1 or 2
Turmeric powder - a pinch
Salt - as per taste
Oil - 1 tablespoon
Curry leaves - few
Coriander leaves - few

For seasoning:
Mustard seeds - 1/2 tsp.
Toor dhal - 1/2 tsp.
Hing

METHOD:

Soak tamarind in water for a while and extract pulp.

Pressure cook toor dhal with a pinch of turmeric powder and mash it well.

In a heavy bottomed pan, heat oil, add mustard seeds and when it splutters add toor dhal, hing, green chillies and curry leaves. Saute till golden brown. Now, add the vegetables and saute for a while. Pour in the tamarind extract alongwith salt and sambhar powder. Allow it to boil till the vegetables are cooked and the raw smell of tamarind goes. Now, add the cooked and mashed toor dhal, mix well and let it boil for sometime till thick. Transfer it to a bowl and garnish with coriander leaves.

Friday, May 8, 2009

PAYATHAMPARUPPU MASIYAL

INGREDIENTS:

Moong dal - 1/2 cup
Tomatoes - 3 to 4
Sambhar powder - 1 tsp.
Green chillies or dry red chillies - 2
Curry leaves - few
Coriander leaves - few
Hing - a pinch
Mustard seeds - 1/4 tsp.
Cumin seeds = 1/2 tsp.
Lime - 1
Oil
Salt - as per taste

METHOD:

Pressure cook moong dal with tomatoes, turmeric powder, hing and sambhar powder.

In a pan, heat oil, temper with mustard seeds, jeera, and chillies. Add curry leaves, stir fry and add pressure cooked items with salt. Let it come to a boil. Switch off the stove, transfer it to a bowl and squeeze a lime and mix well. Garnish with coriander leaves.

This will go well with rice and phulka.

SIMPLE PALAK


INGREDIENTS:

Delhi palak - 1 bunch
Tomatoes - 3
Cooked toor dhal - 1/2 cup
Cumin seeds - 1 tsp.
Sambhar powder - 1/2 tsp.
Turmeric powder - 1 pinch
Hing - 1 pinch
Oil
Salt - as required

METHOD:

Wash palak well and chop finely. Cut tomatoes to small pieces.

In a pan, heat oil, and temper with cumin seeds. Add turmeric powder, hing, tomatoes and fry for a while. When oil leaves sides, add palak, sambhar powder and salt. Mix well,pour half a cup of water and cover with a lid. Add toor dhal and when cooked and thick, transfer it to bowl.

This can be had with rice , chappathi, poori etc.

CONVALESCENT KOOTU


This kootu is very healthy for convalescent people. No tamarind and no chillies but still tasty.

INGREDIENTS:

All fresh vegetables (preferably naatu karikai) - Ash gourd, avarakkai, brinjal, kovakkai, shelled peas, etc. - 3 cups
Tomato - 2 large
Toor dal ( boiled) - 1 cup
Curry leaves - few
Coriander leaves - few

Mustard seeds - a pinch
Cumin seeds - 1 teaspoon

Turmeric powder - 1 pinch

Hing - 1 pinch

Oil

Salt

METHOD:


Chop all the vegetables and tomatoes.

Boil toor dhal and keep aside.

In a kadai, heat little oil, add mustard seeds and when it splutters, add cumin seeds. Now add tomatoes, curry leaves, turmeric powder, hing and fry for a while till the raw smell of the tomato goes. Now add the chopped vegetables and salt and mix well. Sprinkle some water and cover it with a lid till it gets cooked. Add the boiled toor dhal, mix well and stir it for some time. Now your kootu is ready. Garnish with coriander leaves.

PEAS PULAO

Add Image
This is the easiest of all pulaos, a quick filling meal, very colourful and children love it.

INGREDIENTS:

Basmati rice : 2 cups
Shelled peas - 2 cups
Big Onion - 2
Mint leaves - 2 handfuls
Coriander leaves - 2 handfuls
Green chillies - 4 to 5
Cumin seeds (Jeera) - 1 teaspoon
Ginger garlic paste - 1 teaspoon
Cinnamon sticks - 2
Cloves - 6
Cardamom - 4
Garam masala powder - 1 teaspoon
Oil - 1 ladle
Butter - 1 tablespoon
Salt - as per taste
Water - 4 cups

METHOD:

Wash well and soak basmati rice in water for half-an-hour.

Grind together onions, coriander leaves, mint leaves, green chillies, and cumin seeds to a paste.

In a pressure pan, heat oil and butter. Add cinnamon sticks, cardamom and cloves. Then add the ground paste and fry till oil leaves the sides. Now add the water, salt and garam masala powder. When water boils, add the peas. Now, strain the rice thoroughly and add to the water. Mix well. Cover it and cook for 3 whistles. When the pressure is released, take out the rice and mix well carefully without breaking the grains. Transfer it to a bowl or hot-pack and serve hot with roasted masala-papads or any raitha of your choice.