GARAM MASALA POWDER
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Thursday, December 30, 2010
RASAM POWDER
RASAM POWDER
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Required items
Tuvar dal/tuvaram paruppu -50g, red chilli-700G nos, CORIANDER SEEDS/DANIA-50G, milaku/pepper-25g, JEERA 25G haldi/turmeric-10g, RED CHILLI-10 NOS
To make
Grind all and make it to powder. Use it for RASAM
PUDHINA CHUTNEY
PUDHINA CHUTNEY
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Required items
nariyal -1 scrubbed, Pudina-300g and oil, adurak/ginger -1 piece
To make
Add scrubbed coconut, pudhina and ginger in mixie and two green chillies. Grind it smoothly. In a tava add oil and rai/mustad seeds and after that urad dal/ulutham paruppu. The pour this into the chutni Chutney is ready.
ONION UTHAPPAM
Required items
RICE SELA -1KG, Urad dal/ulutham paruppu-300g and oil AND ONION
To make
Soak rice and dal separately for three hours in water. Grind both separately. Mix both the batter in hand so fermentation takes place. Keep outside for 8 hours for the batter to ferment. Add a pinch of cooking soda and heat the tava. Take a cut onion and wipe the tava with cut onion. Sprinle small amount of water. Wipe the water with cloth and add batter and make it to round ant thin dosas. Make so thick WITHH THREE SPOONS OF BATTER so that it looks like round thick shape uthappam. Sprinkle onion on the top of the uthappam. Add ghee or oil on the top of the dosas and on the sides. When one side is cooked, add masala.
Serve hot.
UTHAPPAM
Required items
RICE SELA -1KG, Urad dal/ulutham paruppu-300g and oil
To make
Soak rice and dal separately for three hours in water. Grind both separately. Mix both the batter in hand so fermentation takes place. Keep outside for 8 hours for the batter to ferment. Add a pinch of cooking soda and heat the tava. Take a cut onion and wipe the tava with cut onion. Sprinle small amount of water. Wipe the water with cloth and add batter and make it to round ant thin dosas. Make so thick WITHH THREE SPOONS OF BATTER so that it looks like round thick shape uthappam.. Add ghee or oil on the top of the dosas and on the sides. When one side is cooked, add masala.
Serve hot.
Wednesday, December 29, 2010
NATIONAL SUBJI (Three colours)
NATIONAL SUBJI (Three colours)
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Required items
Carrot/kajar-2nos, Beans-100g, Gose/ gopi-100g
Coriander leaves/malli, Onion/pyaj-3 nos, chilli powder/dania powder1:2
Haldi/turmeric/manjal-1/2 spoon and salt for taste.
To make
Cut the vegetables. Add oil in tava , add rai/mustad seeds and urud dal a pinch. Then add onionand grennchilli. After deep frying add all the vegetables. ADD WATER AND ONE TEASPONNOF CHILLI POWDER. Cook the vegetables till dry. Serve hot
CAULI FLOWER/MUTTER SUKHI SABJI (CAULIFLOWER/PATTANI KURUMA)
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PEAS/MUTTER/ PATTANI KURUMA (vegetable suki sabji)
PEAS/MUTTER/ PATTANI KURUMA (vegetable suki sabji)
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VEGETABLE SAI KURUMA (Mixed vegetable suki sabji)
VEGETABLE SAI KURUMA (Mixed vegetable suki sabji)
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TOMATO RASAM
TOMATO RASAM
Required items
Imili/puli/tamarind one lemon size and immerse in water for 1 hour to make it into mixture.
Coriander leaves/malli, Tuvar dal/tuvaram Paruppu-100g, Chenna dal/Kadalai Paruppu-1 spoon
Coriander/Dania- 2 spoon, red cilli-5nos, tomato-4nos,
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
RASAM POWDER Dry grind 1 teaspoon of tuvar dal/tuvaram paruppu, dania seeds-4 teaspoon, pepper ½ teaspoon and red chilli-5 nos and pinch of tamarind/imili/puli.
In a vessel add imili/puli/tamarind water and add the powder and allow it to boil. Then in tava add oil, rai, tuvar dal/kadalai paruppu, urad dal/ulutam paruppu and tomato and fry and pour it in the boiling water in the vessel and keep it for 5 minutes in the stove.
Serve hot.
RASAM
RASAM
Required items
Imili/puli/tamarind one lemon size and immerse in water for 1 hour to make it into mixture.
Coriander leaves/malli, Tuvar dal/tuvaram Paruppu-100g, Chenna dal/Kadalai Paruppu-1 spoon
Coriander/Dania- 2 spoon, red cilli-5nos
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
RASAM POWDER Dry grind 1 teaspoon of tuvar dal/tuvaram paruppu, dania seeds-4 teaspoon, pepper ½ teaspoon and red chilli-5 nos and pinch of tamarind/imili/puli.
In a vessel add imili/puli/tamarind water and add the powder and allow it to boil. Then in tava add oil, rai, tuvar dal/kadalai paruppu, urad dal/ulutam paruppu and pour it in the boiling water in the vessel and keep it for 5 minutes in the stove.
Coconut milk/ Nariyal milk kulambu/sabji
Coconut milk/ Nariyal milk kulambu/sabji
Required items
To make coconut milk Scrub the coconut, put it in mixie and add water and grind it >filter it and the milk is coconut milk.
Coriander leaves/malli, Tuvar dal/tuvaram Paruppu-100g, Chenna dal/Kadalai Paruppu-1 spoon
Coriander/Dania- 2 spoon, Mirchi poder/Chilli/milakkai-3 teaspoon, palli or beagan/brinjal or Radish/mooli/Mullanki- 2 nos, onion 1 cut pieces, tomato -3 nos cut into pieces
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Add water inthe coconut and take milk for the second time which will be very dilute. Add the ground chilli, coriander, jeera and vegetables and allow it to cook. Now add first coconut milk and haldi/turmeric powder for tatse. Now in tava add some amount of oil and fry rai, jeera, cardamom etc and mix it in cocnut milk and keep it for 2 minutes in the stove.
Serve hot.
Moor kulambu/ butter milk kulambu
Moor kulambu/ butter milk kulambu
Required items
Coriander leaves/malli, dahi/Tayir/Curd-500g, coconut-1 cup, gre
Coriander/Dania- 2 spoon, Green Chilli/milakkai-3,Chow-chow- 2 nos,
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Scrubbed coconut, green chilli, pepper,jeera, coriander leaves, haldi powder are ground nicely using a mixie. Add this to battered curd and add salt to taste. In a vessel cook chow-chow in water. Add this in dahi. In tava add small amount of rai, ½ spoon of urad dal/ ulutam paruppu and two red chilli in oil. Pour this in to dahi. Your dahi sabji is ready.
Serve hot.
SAMBAR
SAMBAR
Required items
Imili/puli/tamarind one lemon size and immerse in water for 1 hour to make it into mixture.
Coriander leaves/malli, Tuvar dal/tuvaram Paruppu-100g, Chenna dal/Kadalai Paruppu-1 spoon
Coriander/Dania- 2 spoons, Mirchi powder/Chilli/milakkai-3 teaspoon, palli or beagan/brinjal or Radish/mooli/Mullanki- 2 nos, onion 1 cut pieces, tomato -3 nos cut into pieces
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, salt for taste.
To make
In a cooker cook tuvar dal and mesh it. In a tava add oil and fry onion followed by tomato. Add tomato and fry it. Add began/brinjal and fry. Add a spoon of chilli powder on the vegetables and fry. After that add water and boil it for 10 minutes so that the vegetables are cooked. Add the imili/puli water and keep it for 5 minutes. After adding the meshed tuvar dal paste, keep the mixture in the stove for long time. Add sambar powder commercially available and keep it for 5 minutes in the stove.
Serve hot.
IMILI SABJI/ PULI KULAMBU/ TAMARIND KULAMBU
IMILI SABJI/ PULI KULAMBU/ TAMARIND KULAMBU
Required items
Imili one lemon size and immerse in water for 1 hour to make it into mixture.
Coriander leaves/malli,
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
In a vessel add oil and deep fry garlic, ginger, onion. Add tomato and fry it. Add a spoon of chilli powder on the vegetables and fry. After that add water and boil it for 10 minutes so that the vegetables are cooked. Add the coconut paste and keep it for 2 minutes. After adding the coconut paste, do not keep the mixture in the stove for long time.
Serve hot.
PEPPER SABJI/ KALI MIRCHI SABJI/ MILAKU KULAMBU
PEPPER SABJI/ KALI MIRCHI SABJI/ MILAKU KULAMBU
Required items
Pepper-1 spoon, coriander seeds/dania-100g,chenna dal/kadali paruppu- 1 spoon, urad dal/ulutham paruppu-1 spoon, red chilli-4 nos.... All this grind to apaste.
Coriander leaves/malli, haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
In a vessel add oil and deep fry meeti neem/karia pata/ kari vepilai. Then add imili mixture and the paste and boil for 10 minutes. Serve hot.
PAGODA SABJI/ KADALAI PARUPU URUNDAI KULAMBU
PAGODA SABJI/ KADALAI PARUPU URUNDAI KULAMBU
Required items
CHENNA DAL/ kadali paruppu-200g, coconut/nariyal-1/2
Coriander leaves/malli, Pyaz/onion/vengayam- 4 SMALL ONES, garlic-10 pieces
Tomato-2 nos, imili water mixture ( lemin size imili)
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Immerse Chenna dal in water for two hours, filter and add all the items and grind it nicely. Make pagodas in oil . Separately keep tava and add rai, onion and deep fry. Then add imili water mixture, then haldi/manjal, chilli powder and boil it for 20 minutes. Add the pagoda and serve hot.
NARIYAL SABJI/ COCONUT KULAMBU/ KURUMA
NARIYAL SABJI/ COCONUT KULAMBU/ KURUMA
Required items
Aloo/potato-1no, coconut-1/2 scrubbed. Add kaskas, red chilli-2nos, cocnut and make it into a thick paste
Coriander leaves/malli, Pyaz/onion/vengayam- 4 SMALL ONES, Peas/Mutter/pattani-100g
Tomato-2 nos
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
In a vessel add oil and deep fry garlic, ginger, onion. Add tomato and fry it. Add a spoon of chilli powder on the vegetables and fry. After that add water and boil it for 10 minutes so that the vegetables are cooked. Add the coconut paste and keep it for 2 minutes. After adding the coconut paste, do not keep the mixture in the stove for long time.
Serve hot.
BEGAN, KACHA KELA,PALII SABJI/ KATHIRIKAI, MURUNGAKAI,VAZHAKAI KOTHSU/BRINJAL MIXTURE
Required items
Brinjal 200G (began/kathirikai), KACHA KELA/VAZHAKAI-1NO, MURUNGAKAI/palli-1 Imili/puli/tamarind-size of lemon
Pyaz/onion/vengayam- 4 SMALL ONES, coconut, rajma/mocha kottai
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste
Tomato/thakali.
To make
Boil rajma/mocha kottai separately. Scrub coconut. Cut all the vegetables. Boil vegetables after adding salt to taste.
Add oil in tave and fry onion, meeti neem,garlic and tomato
Mix imili/tamarind mixture, masala powder -1 teaspoon and water and boil it
In a tava add oil and deep fry began/kathirikai/brinjal, tomato, garlic. Add the imili mixture and boil for 10 minutes after adding chilli powder. Add mango scrubbed for increased taste.
Serve hot
BEGAN SABJI/ KATHIRIKAI KOTHSU/BRINJAL MIXTURE
BEGAN SABJI/ KATHIRIKAI KOTHSU/BRINJAL MIXTURE
Required items
Brinjal 200G (began/kathirikai), Imili/puli/tamarind-size of lemon
Pyaz/onion/vengayam- 4 SMALL ONES
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Mix imili/tamarind mixture, masala powder -1 teaspoon and water and boil it
In a tava add oil and deep fry began/kathirikai/brinjal, tomato, garlic. Add the imili mixture and boil for 10 minutes after adding chilli powder.
In a tava add meeti neem/ karia patha, rai and pour the mixture in the dal. Serve hot
ONION SABJI/ VENGAYA (PERIYAR) KULAMBU/PYAZ SABJI
Required items
TUVAR DAL 200G (tuvaram paruppu), Imili/puli/tamarind-size of lemon
Pyaz/onion/vengayam- 4 SMALL ONES
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Mix imili/tamarind mixture, masala powder -1 teaspoon and water and boil it
In a tava add oil and deep fry onion, tomato, garlic. Add the imili mixture and boil for 10 minutes after adding chilli powder.
Boil tuvar dal/tuvaram paruppu and haldi/manjal. Fry som and garlic and make it a paste using mixie. Add this paste in the dal. Add salt in the dal. In a tava add meeti neem/ karia patha, rai and pour the mixture in the dal. Serve hot
SABJI/KULAMBU
Required items
TUVAR DAL 200G (tuvaram paruppu)
Haldi/turmeric/manjal-1/2 spoon, Som/sombu-1/2 spoon, rai, garlic and salt for taste.
To make
Boil tuvar dal/tuvaram paruppu and haldi/manjal. Fry som and garlic and make it a paste using mixie. Add this paste in the dal. Add salt in the dal. In a tava add meeti neem/ karia patha, rai and ppour the both in the dal. Serve hot
BISI BELA BATH/ KARNATAKA SPECIAL/MIXED DAL RICE
Required items
Rice-500g, TUVAR DAL-150G, Aloo-2, coconut-1/2, red chilli-5, imili- small marble size
ginger and Garlic, dania/coriander-1 teaspoon, channa dal-1 teaspoon
Jeera/chiragam, kaju/munidiri, hari mirchi/green chilli-4nos, Onion-2
Oil, ghee
Wash rice and cook it. Chop potato and fry scrubbed cocnut
Add chilli, dania/corianderseeds, chenna dal/kadali paruppu and oil. Fry and powder it in mixer. Dissolve immili/puli. In a tava fry small pieces of onion and meeti neem/karia pattha. After that add aloo/ potato pieces, mutter/peas/pattani, salt and add water. Add tamarind/puli/imili mixture in the tava. Now add coconut nad this mixture in the boiled rice, mix it and serve hot.
Monday, December 27, 2010
Tomato rice/thakkali sadam/tomato saval
Tomato rice/thakkali sadam/tomato saval
Required items
Rice-500g
ginger and Garlic
Jeera/chiragam, kaju/munidiri, hari mirchi/green chilli-4nos
Oil, ghee, Tomoto/Thakkali-500g and Pyaj/Onion-half cup
To make
Heat a tava/kadai, add oil, clove, pepper, onion, and green chilli. Fry brown. Add ginger?garlic paste and fry. Add crushed tomato (Desi/Naatu thakkali). Add salt, haldi/manjal powder. Add water. When the mixture it comes down to thick paste mix with cooked rice.
PULIHODIRA/IMMILI CHHAVAL/ PULI SADAM
Required items
Rice-500g, IMMILI LEMON SIZE. Add it in water and keep for 1 hour
Channa dal/kadalai paruppu and urad dal/ulutam paruppu
kaju/munidiri, lal mirchi/green chilli-6nos, dahania seeds, safad tilli
Oil, ghee,
To make
Powder safed tilli and coriander seeds after dry frying. Boil raw rice without clumpsy. For this keep rice in extra water and when the rice is boiled filter remaining water.
Heat a tava/kadai, add oil, clove, meeti neem/karia patha, red chillies and channa dal. Fry till the color of dal changes. Add urad dal and continue frying. Add the imili/puli mixture. Add salt and haldi/turmeric powder. Add water. When the mixture it comes down to thick paste mix with cooked rice. Sprinle the tilli poder and coriander seeds. Mix fried kajjus.
COCONUT MILK RICE/THENGAI PAL SADAM/ NARIYAL MILK RICE
COCONUT MILK RICE/THENGAI PAL SADAM/ NARIYAL MILK RICE
Required items
Rice-500g COCNUT –HALF CUP AND MILK TAKEN FROM THAT
Oil, ghee, and Pyaj/Onion-half cup and green chilli-3 nos and coriander leaves/dhania leaves
To make
Heat a cooker, add oil, clove, pepper, onion, and green chilli. Fry brown. Add coconut milk and rice. Add salt. Add water. When the rice is cooked serve hot.
COCONUT RICE/thengai sadam/Nariyal chaval
COCONUT RICE/thengai sadam/Nariyal chaval
Required items
Rice-500g, Nariyal/Coconut-1 half-scrubbed
Jeera/chiragam, kaju/munidiri, lal mirchi/Red chilli-4nos
Oil, ghee, Tomoto/Thakkali-500g and Urad dal/ulutam paruppu
To make
Heat a tava/kadai, add oil, clove, pepper, urad dal, and red chilli. Fry brown. Add salt, and coconut powder. Cook rice separately. Put the rice in the tava and mix. Your coconut rice is ready.
Ghee rice/Nei sadam/
Ghee rice/Nei sadam/
Required items
Rice-500g and ghee, Coconut 1 cup
ginger and Garlic
Jeera/chiragam, kaju/munidiri, hari mirchi/green chilli-4nos
Oil, ghee, Tomoto/Thakkali-30g and Pyaj/Onion-half cup
To make
Heat a cooker, add Ghee, clove, pepper, onion, and pudina. Fry brown. Add ginger/garlic paste and fry. Add tomato. Add salt, haldi/manjal powder. Add water. When rice is 500g 1L of water should be added. Add milk taken from the coconut. Wait till two whistles from cooker and serve hot.
Lemon rice/ Nimbu chaval
Lemon rice/ Nimbu chaval
Required items
Raw Rice-500g, Nimbu-3nos, tilli tel-100g,
Take the juice of lemon without seeds and keep it aside. Cook rice, add oil in tava, add jeeraa and chana dal(kadalai paruppu) and fry. Add urad dal (ulutam paruppu) and when it turns light red add lemon juice, salt and keep the stove off. Then after cooling mix the juice and cooked rice. Your lemon rice is ready.
FRIED RICE
FRIED RICE
Required items
Carrot-2nos, Coconut, Basumati Rice-500g
Beans-5 pieces Ajinamotto to taste, Soya sauce – teaspoon, Shimla mirchi
ginger and Garlic
Jeera/chiragam, kaju/munidiri, hari mirchi/green chilli-4nos
Oil, ghee, Pyaj/Onion-50g
To make
Cook basmati rice. In a tava add onion, chilliand deep fry. Then add the cut vegetables and deep fry. Add aginamotta nad soya sauce and add water and cook the vegetables. Then add cooked rice and fry the rice. Your fried rice is ready.
DAHI CHAVAL/CURD RICE/THAYIR SADAM
DAHI CHAVAL/CURD RICE/THAYIR SADAM
Required items
Rice-500g, 250 ML CURD/dahi
Mango-1 pieces, Carrot-1
ginger and Garlic
Jeera/chiragam, hari mirchi/green chilli-4nos
Oil, ghee
To make
First cook rice in a cooker so tha it is extra cooked and looks pasty.
Add dahi/thayir in the rice. The in a tava add small amount of jeera, urad kidal/paruppu, mustard seeds (Kadugu/rai) with oil/ghee and after it bursts pour into curd rice mixture. Add scrubbed mango/carrot in the mixture.
In cooker add oil and after that add onion, green chilli and pudina. When it turns brown add ginger/garlic paste. After 5 minutes, add coconut milk from the paste and water. Add vegetables in the cooker. Lastly add washed rice (500g) and double the amount of water. Keep it in sim till three times the whistle of the cooker blows. The switch off the stove and keep it for 5 minutes. The open the stove and enjoy the dish.
JEERA RICE
JEERA RICE
Required items
Peas/Pattani/Mutter- 100g, ginger and Garlic-50g
Jeera/chiragam, kaju/munidiri,
Oil, ghee,Onion-100g
To make
Make a paste of ginger and garlic.
In a tava add oil and after that add onion, jeera. When it turns brown add ginger/garlic paste. After 5 minutes, add washed rice (500g) and double the amount of water. Add salt to taste. Keep it in sim till three times the whistle of the cooker blows. Then switch off the stove and keep it for 5 minutes. The open the stove and enjoy the dish.
Vegetable Biryani
Vegetable Biryani
Required items
Carrot-2nos, Coconut, Rice-500g
Potato/Urulai Kiyangoo/Aloo-1 nos
Beans-5 pieces and pudina-50g
Cauliflower/Pool Gopi-100g, ginger and Garlic
Jeera/chiragam, kaju/munidiri, hari mirchi/green chilli-4nos
Oil, ghee,Tomoto/Thakkali and Pyaj/Onion-50g
To make
Make a paste of ginger and garlic. Make a paste of coconut and raisins/kaju.
In cooker add oil and after that add onion, green chilli and pudina. When it turns brown add ginger/garlic paste. After 5 minutes, add coconut milk from the paste and water. Add vegetables in the cooker. Add salt to taste. Lastly add washed rice (500g) and double the amount of water. Keep it in sim till three times the whistle of the cooker blows. Then switch off the stove and keep it for 5 minutes. The open the stove and enjoy the dish.
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