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  • Inji Thuvayal Recipe | Ginger Thuvayal Recipe
  • Karuveppilai Kuzhambu Recipe | Karuveppilai Milagu Kuzhambu Recipe
  • Kadhai Paneer Recipe
  • Easy Kuzhi Paniyaram Recipe
  • Capsicum Masala Rice Recipe
  • Easy Mint Rice Recipe
  • Easy Pepper Jeera Adai Recipe
  • Aloo Channa Pulav Recipe
  • Thenga Poli Recipe
  • Paruppu Poli Recipe
  • Spicy Masala Sambar Recipe
  • Mixed Paruppu Chutney Recipe
  • Vegetable Oats Dosa Recipe
  • Kothavarangai Paruppu Usili Recipe
  • Instant Vegetable Rice Recipe
  • Kalan Recipe

    September 01, 2009 By: admin Category: Festives & Sweets, Sambar/Gravy


    Ingredients:
    Chopped Yam or senai or elephant foot – ½ cup
    Small raw banana – 1no
    Green chillies – 3
    Curd – 2 cups
    Grated coconut – 1 cup
    Jeera – ½ tsp
    Pepper powder – 1tsp
    Water – 1cup
    Turmeric – ¼ tsp
    Salt – to taste
    Fenugreek powder (fry and powder) – ½ tsp
    Ghee – 3 tsp
    Dry red chilli – 2
    Mustard – 1 tsp
    Curry leaves – to garnish
    Method:
    1. Remove the skin of the plantain and cut it into small pieces.
    2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.
    3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.
    4. Add the turmeric powder and salt and stir well.
    5. When the water dries, add 1tsp ghee.
    6. Pour the curd and mix well. Cook in low flame.
    7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.
    8. Season with mustard, red chillies and curry leaves in ghee.

    Ingredients:

    Chopped Yam or senai or elephant foot – ½ cup

    Small raw banana – 1no

    Green chillies – 3

    Curd – 2 cups

    Grated coconut – 1 cup

    Jeera – ½ tsp

    Pepper powder – 1tsp

    Water – 1cup

    Turmeric – ¼ tsp

    Salt – to taste

    Fenugreek powder (fry and powder) – ½ tsp

    Ghee – 3 tsp

    Dry red chilli – 2

    Mustard – 1 tsp

    Curry leaves – to garnish

    Method:

    1. Remove the skin of the plantain and cut it into small pieces.

    2. Grind the coconut and jeera to a smooth paste without adding water and keep it aside.

    3. Dissolve the pepper powder in ½ cup of water and cook the vegetables and sliced green chilli in this water.

    4. Add the turmeric powder and salt and stir well.

    5. When the water dries, add 1tsp ghee.

    6. Pour the curd and mix well. Cook in low flame.

    7. When the curd starts boiling add the grinded coconut mixture and fenugreek powder into it. Stir well. Brings to a boil and remove from fire.

    8. Season with mustard, red chillies and curry leaves in ghee.

    Chakka Pradhaman Recipe

    August 31, 2009 By: admin Category: Festives & Sweets


    Chakka pradhaman or Jackfruit payasam is a tasty kheer that is prepared by Keralits for Onam.

    Ingredients:

    Chakka or jack fruit or pala pazham – 2 cup after removing the seeds and cleaning

    Jaggery – 2 cups

    Grated Coconut – 2 cups

    Ghee – 2 tsp

    Cardamom – 2

    Method:

    1. Steam cook the jack fruit and get it grinded like a jam without adding water.

    2. Grind the coconut and extract the first milk and keep it aside.

    3. Similarly, extract the second and third milk and keep them.

    4. Take equal quantity of jaggery and add the third concentrated milk and heat it.

    5. Filter it to another vessel leaving behind the dust from jaggery and add the paste.

    6. Now add ghee and mix well.

    7. Add the second concentrated coconut milk to the heating paste, jaggery and ghee mixture and stir well.

    9. Keep stirring in order to prevent the coconut milk from curdling.

    10. Turn off the stove when the mixture starts thickening and finally add the first concentrated coconut milk. Stir well and add ground cardamom.

    11. Season with little coconut fried in ghee(optional).

    Chakka Pradhaman

    Chakka Pradhaman

    Pasi Parupu Sambar Recipe

    August 29, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Pasi parupu or moong dhal or payatham paruppu – 1 cup

    Tomato – 2

    Onion – 2

    Green Chilli – 2

    Turmeric powder – a pinch

    Tamarind – a small lemon size

    Chilli powder – 1 tsp

    Salt – to taste

    Oil – 2tsp

    Mustard – 1/2 tsp

    Method:

    1. Cook the moong dhal or pasi paruppu adding water and turmeric. Keep it aside.

    2. Keep onion and tomatoes finely chopped.

    3. Extract juice from tamarind adding water.

    4. Slice the green chilli and keep it ready.

    5. Now take a pan or bowl, heat oil, add mustard and allow it to splatter.

    6. Now add the chopped onion, tomato and the sliced green chilli and fry for few mins.

    7. Now add the tamarind juice and add the chilli powder, salt and mix well.

    8. Allow it to boil and then add the cooked pasi paruppu or moong dhal.

    9. Mix well and allow it to boil and finally garnish with fresh coriander leaves.

    Pasi Parupu Sambar

    Pasi Parupu Sambar

    This pasi parupu sambar is the best side dish for dosa and idli. It can also be served with rice.

    Puli Kuzhambu Recipe

    August 28, 2009 By: admin Category: Sambar/Gravy


    Ingredients:

    Tamarind – small lemon size

    Thick butter milk(slightly sour) – 150 ml or 1 glass

    Ladies finger – cut into 1 inch pieces

    Mustard – 1/2 tsp

    Curry leaves – to garnish

    Salt – to taste

    For Masala:

    Dry Red chillies – 6

    Urad dhal – 2 tablespoon

    Fenugreek – 1 tsp

    Asafoetida – a pinch

    Grated coconunt – 1/2 cup

    coconut oil – 2 tsp

    Method:

    1. Take a tawa, heat 1 tsp coconut oil and fry the masala ingredients except coconut.

    2. Allow it to cool and get them grinded along with coconut adding little water.

    3. Extract thick juice from tamarind adding little water.

    4. Take a thick bottomed vessel and add the tamarind juice and salt and allow it to boil.

    5. Now add the ladies finger and allow it to cook.

    6. When half cooked, add the paste and stir well.

    7. After 5 mins, add the butter milk and boil for just 4-5 mins and turn off the stove.

    8. Heat 1 tsp coconut oil and add mustard and curry leaves and season it over the prepared kuzhambu.

    Puli Kuzhambu

    Puli Kuzhambu

    This is a traditional recipe that goes very well when served with parupu usili, chepan kizhangu fry and vazhaikai poriyal.

    Sri Ganesh Chaturthi: Kondai Kadalai Sundal Recipe

    August 23, 2009 By: admin Category: Festives & Sweets, Snacks


    During Sri Ganesh Chaturthi, we also prepare this Kondai Kadalai or channa or garbanzo beans sundal and offer it to God.

    Ingredients:

    Kondai Kadalai or Garbanzo beans or channa (white) – 1 cup

    Coconut scrapings – 3 tsp

    Mustard – 1/2 tsp

    Oil – 1 tsp

    Red chilli – 2 – 3

    Curry and coriander leaves – to garnish

    Salt – as required

    Method:

    1. Wash and soak the channa or kondai kadalai in water overnight.

    2. Steam cook it adding water and salt.

    3. Now take a tawa, heat oil and add mustard and allow it to pop.

    4. Now add the red chilli and curry and coriander leaves.

    5. Add the cooked kondai kadalai or channa and mix well.

    6. Finally add the coconut scrapings and turn off the stove.

    Channa or kondai kadalai sundal

    Channa or kondai kadalai sundal

    Kondai kadalai sundal or Channa sundal is ready.



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