Karthigai Deepam recipes - Dec 5

Karthigai Deepam recipes – Dec 5

PORI-URUNDAI KADALAI -URUNDAI nei appam ADAI karthigai-manoharam rava- appam Maida-rava-sweet-paniyaram Sojji-appam Paruppu payasam 1

Wednesday, April 14, 2010

THENGAI THOGAIYAL - COCONUT THOGAIYAL

Thengai Thogaiyal | Coconut thogaiyal  is a very simple dish which can be made in no time and i mom makes this very nice and yummy. she makes it very spicy and since my family doesn’t prefer much spice,i made it according to their taste.
Thengai Thogayal 3

INGREDIENTS
COCONUT SCRAPPED 3/4 CUP
RED CHILLI 7-8
URAD DHAL 2 1/2 TBLSP
ASAFOETIDA A GENEROUS PINCH
TAMARIND LITTLE BIT
OIL 1 TSP
SALT AS NEEDED
  • Thengai-Thoyagal 1
  • Heat a kadai and fry the urad dhal and redchillies till golden brown.
  • Add the asafoetida to this.
  • Switch off the flame and add tamarind to it .
  • Just saute it in the hot kadai along with the dal and chilli.
  • Add the scrapped coconut to this.
  • Allow it to cool and add salt.
  • Grind it in the mixie by adding very little water.
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Enjoy with hot rice smeared with sesame oil or ghee .

htThengai Thogayal 2 

Thursday, April 8, 2010

RAW MANGO PACHADI

Normally we make this pachadi for the TAMILNEW YEAR and last time when i went to the market,i thought of making it before since we all love it .

mango pachadi

INGREDIENTS:

MANGO 1 MEDIUM SIZED
JAGERRY 1/2 CUP(ADJUST ACCORDING TO THE SOURNESS OF THE MANGO)
SALT A PINCH
OIL 1/4 TSP
MUSTARD SEEDS 1/4 TSP
RED CHILLIES 1 NO.

pachadi

METHOD:

  • Peel the skin of the mango and cut it into thin slices.
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  • In a kadai put this mango slices and add 1/2 cup of water and a pinch of salt and cook the mangoes are soft.
  • If u want the mango slices not to visible and get it mashed pressure cook the mango slices.
  • Melt the jaggery in a pan by adding little water to it.
  • Filter it and allow it to boil for 5 mins.
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  • Now add the cooked mango pieces and mix well and allow it to boil for 3-5 mins.
  • Temper the mustard seeds and redchilli to it.
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  • Transfer to a serving bowl and enjoy it .
  • We had for our dessert.
  • In my mom’s place they have it as an accompaniment for curd rice.

pachadi

AFTER MAKING IF YOU STILL FEEL IT IS NOT VERY SWEET,DON’T WORRY JUST ADD A TBLSP OF SUGAR TO IT AND MIX WELL.

IF THE CONSISTENCY IS WATERY, JUST ADD A TSP OF RICE FLOUR WITH A TBLSP OF WATER AND BRING A BOIL.

Saturday, April 3, 2010

SNAKE GOURD KOOTU RECIPE

Kootu with any veggies is a comfortable food for all of us in my home. It can be made with any veggies and this time i made with snake gourd. You can make this with any veggies of your choice. Normally we use beans,chow chow, drumstick,or eggplant to make kootu.

kootu

INGREDIENTS:

 

SNAKE GOURD 2 SMALL
YELLOW MOONG DHAL 1/2 CUP
CHANNA DAL 1 FISTFUL
URAD DAL 1 TBLSP
CUMINSEEDS 1/4 TSP
COCONUT SCRAPPED 1/4 CUP
COOKING OIL 1 TSP
RED CHILLI 2-3 NOS.
COCONUT OIL 1/2 TBLSP(OPTIONAL)
MUSTARD SEEDS 1/2 TSP
ASAFOETIDA A GENEROUS PINCH
TURMERIC POWDER A PINCH
SALT AS NEEDED
CURRY LEAVES FEW

kootu

  • Wash and slit the Snake Gourd and remove the seeds from the center.
  • Cut it into half circles.
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  • Soak the yellow moongdal and channa dal in water and add the snake gourd on the top of it.
  • Add salt and turmeric powder.
  • Pressure cook it .
  • In a kadai, add  the urad dal and redchillies and saute till golden brown.
  • Add the cumin seeds and coconut scraping.
  • Grind it into a smooth paste by adding little water to it.
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  • Heat a kadai add the cooking oil and temper with mustard seeds and asafoetida.
  • Add th cooked dal and veggie mixture and the ground paste to it.
  • Mix well.
  • Switch off the flame.
  • Add coconut oil to it.(ONLY IF YOU ARE USING)
  • Garnish with curry leaves.
  • Serve with hot rice.

 

I couldn’t take any pictures at this stage since my camera’s battery was exhausted.

kootu

VARIATION:

YOU CAN REPACE REDCHILLIES WITH 1/2 –3/4 TSP OF BLACK PEPPER.

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