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peanut-sundal Channa chaat sundal rajma- sundal pasiparuppu- sundal chickpeas- sundal Navadhanya sundal Vella puttu
                                                          
 

Friday, November 27, 2009

POTATO SABJI | SIDE DISH FOR ROTI | NO ONION NO GARLIC

potato gravy
This time i  am here to post a recipe with potato.This my mom makes and we all are a great fan of this. And we use to call it as ALOO DHUM. But now,after coming through so many recipes in the various blogs,i don’t think the name aloo dhum will justify this recipe.And i am not a creative person to name it on my own,so i have given the name potato sabzi.
The specialty of the recipe is it doesn’t  need any garlic or onion. According to me,any thing we make, as an  accompaniment for chapathi, poori or pulao without using onions will not taste good. But after tasting this,i changed my mind.Without boring u much,here comes the recipe.
Check out my similar recipe of aloo tamatar. 

Monday, November 23, 2009

VAALAKKAI (RAW BANANA)PODIMAS RECIPE | RAW BANANA PODIMAS

podimas
Vazhakkai podimas recipe, i recently learnt from my mom and since it is different from the usual podimas we make usually. .My mom learnt this from my athai,(aunt). So thanks to my athai .We all enjoyed it and here is the recipe of Vazhakkai podimas. Check out my potato podimas and vazhaikkai chips recipe.

Wednesday, November 18, 2009

KOTHAMALLI SADHAM(CORIANDER LEAVES RICE)|NO ONION NO GARLIC RECIPE

Coriander rice
I tasted this yummy coriander leaves rice| kothamalli sadam  in my friends place. She is a good cook and makes many new dishes.It was so simple and easy to make also.
Since I prefer simple recipes,which will ultimately give me a helping hand  on lazy mornings,I asked for the recipe. I made it twice,turned out quite nice and am sure you all will like it.
This recipe doesn’t  need onion or garlic .
coriander-rice


Kothamalli sadam

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 2-3

    Basmati rice or raw rice   1 cup
    Coriander leaves  a small bunch
    Green chili   2
    Salt   as needed
    Oil   3 tsp
    Mustard seeds   1/4 tsp
    Urad dal  1 tsp
    Channa dal  1 tsp
    Cashew nuts  7 (optional)
    Curry leaves few
    Salt   to taste
    lemon juice  few drops (optional)
     
     

coriander-rice
Method:

  • Wash the coriander leaves and chop it roughly. Add salt, 1tsp of oil,greenchillies to it and grind it to make a fine paste.

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  • Cook the rice separately adding salt to it and allow it to cool.
  • check the link on how to cook basmati rice.
  • Strain the ground coriander paste in a tea strainer. Just keep it for few minutes.The excess water will drain off.
  • Don'tsqueeze.Gently transfer the paste to the rice and mix it well evenly.

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  • U can add the water drained, for making rasam.
  • In a kadai,add oil and temper mustard seeds,urad dhal ,channa dal and cashew nuts .
  • When it is done add it to the coriander rice and mix gently.Add Fresh curry leaves.
  • Serve with raitha of your choice.
  • This can be done in the same way using mint leaves also.


coriander -rice

Sunday, November 15, 2009

VEGETABLE SALAD IN CURD DRESSING

Normally i make salad just by adding all the vegetables in hand ,but this time i want to make a salad with curd dressing.That turned out very well and even my kids liked it.

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We had it with an accompaniment for masala chapathi.

Will post the recipe for masala chapathi soon.

Here comes the recipe for salad:

INGREDIENTS:

CURD 3 TBLSP
CABBAGE 1/2 CUP
ONION 1 NO
CARROT 1 NO
CAPSICUM 1/2 NO
CORN 3 TBLSP
SALT AS NEEDED
PEPPER 1/4 TSP
CORIANDER LEAVES FEW

METHOD:

Chop the veggies finely. Hung the curd in a muslin cloth for 1/2 an hour.If u dont have a muslin cloth a normal  cotton handkerchief will do.Microwave the corn for 2 minutes.I used the frozen corn.Drain the water and add it to the chopped vegetables.

Add salt and pepper to the vegetables and toss well.

After half an hour,take the curd from the cloth.Don’t squeeze.Just add it to the veggies.Mix well. garnish with coriander leaves.Since i didnt have coriander leaves in hand i didnt add.

Keep in the fridge for 1/2 hour. Serve chilled .

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Nice accompaniment for rotis and parathas.

You can use any vegetable of your choice.

Wednesday, November 11, 2009

YAM FRY(TAWA METHOD) | SEHNAIKIZHANGU VARUVAL

yam fry
This recipe of yam fry i learnt from my friend . It is surely a treat for yam lovers,like me. Yes me and my Varsha are a big fan of yam .And this method consumes less oil and even my hubby who is not a big fan of yam also liked this. Check out my sennai kizhangu curry and yam kola urundai too.

Saturday, November 7, 2009

BEANS PARRUPU USILI RECIPE

paruppu usili
I am back again with parrupu usili. Again this is a traditional dish  and very good accompaniment for morkulambhu and vatha kulambhu. Before i got married,i eat parrupu usili as a accompaniment to rice.After marriage everybody in my hubby’s place they mix usili with hot rice and keep morkulambhu for accompaniment.
The very first time when i saw this it was strange to me and after trying that combo,it was good.
My MIL makes this very nicely and i learnt this from her. she adds more of channa dal and little of toor dal,to make the usili  like parrupu podi and mix with rice.
Here comes the recipe for beans usili.
Regarding the veggies to be added in usili,it is absolutely your choice.We can add beans, carrot,valaipoo,cluster beans,cabbage,broadbeans. My hubby’s grandma used to say that it can be made with onions and ladies finger too.But i never tried using all that.




Beans paruppu usili

  Preparation Time : 15 mins + soaking time 1 hour| Cooking Time : 35 Mins |Serves: 3-4

     Beans  1 cup ( chopped into small)
     Channa dal  1 cup
     Toor dal   1/4 cup
     Red chili  4
     Asafoedita  2 pinches
    Turmeric powder  2 pinches
    Urad dal   1/2 tsp
    Mustard seeds   1/4 tsp
    Oil  2 tblsp
    Curry leaves   few  
     
     


usili
Method:


  • Soak channa dal and toor dal for 1 hr or if you are making this in weekdays for lunch box and going to make in the morning,soak it overnight and keep it in the fridge.
  • Drain the water and grind it in the mixie  along with hing ,redchilles ,curry leaves and salt,without adding water to it. Grease an idli plate and steam this ground paste for 7 – 10 mins.

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  • When it is done cut the steamed dal into pices and allow it to cool. After that,put it in a mixie and just grind it once .

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  • Heat a kadai, add a tblsp of oil and add mustard seeds and urad dhal to it.when it is done add the dal to it and fry nicely till it becomes golden brown.
  • Meanwhile cook the beans and carrot in a kadai adding a little salt to it.

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  • Now mix both the beans and the dal nicely..
  • Transfer to a serving bowl and enjoy with hot fluffy rice .

usili
If you want usili to be very soft add more of toordhal and a little  channa dal.