Rava / sooji Idly

Ingredients (makes 12 idlies)

Rava / sooji - 2 cups (1 cup size = 150 ml)

salt - as needed

oil - 3 tsp

ghee - 1 tsp (optional - replace with regular oil if needed)

green chilies - 4

ginger - 1 inch piece

mustard seeds - 1 tsp

urad dal -1 tsp

gram dal - 1 1/2 tsp

coriander leaves (chopped) - 4 tsp

curry leaves (chopped) - 4 tsp

curd - 1 cup

lemon juice - 1 tsp
baking soda - 1/4 tsp

Method:

• chop green chilies and ginger to fine pieces
• heat a vessel with oil and ghee and add mustard seeds, urad dal, gram dal.
• Saute it for a minute and then add chopped ginger and green chilies
  
• after a minute, add rava and mix well
  
• add coriander leaves and curry leaves (I don't have curry leaves at home so I didn't add)
  
• fry it for 2 - 5 mins in low flame
  
• switch off the flame and let it cool down
• once it gets cooled, add curd, salt , baking soda and lemon juice
  
• add enough water to get idly batter consistency. it shouldn't be too thick. 
   
• heat the idly cooker with water and grease the plates with little oil
• pour the batter in the moulds and steam it for 8 - 10 mins
   
• Check if its gets cooked by inserting knife or spoon in the idly. It should be clean when you take out. batter shouldn't stick to the knife.
  
• Serve hot with your favorite chutneys. (Kariveppilai kuzhambu / curry leaves gravy , Peanut chutney , Tiffin sambhar )

 

Note:

• You can also add grated carrot for a different flavor. You just need to fry the grated carrot along with ginger and green chilies. And then add rava. Rest of the procedure is same.

read more ...

Peerkangai muttai poriyal / Ridge gourd egg stir fry

Ingredients (serves for 2)

Peerkangai (refer the quantity in the method section)

big onion - 1/2 or shallots - 6-8

egg - 1

cumin seeds - 1  1/2 tsp

pepper powder - 1/4 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

salt - as needed

green chilies - 2

oil - 2 tsp

Method:

• wash ridge gourd and peel off the sharp edges of the skin. Slit lengthwise and take out the flesh inside.
• chop the outer part to small pieces and set aside . (yields around two cups. 1 cup size = 150 ml)
• cut onions and green chilies
• heat a vessel with oil and add mustard seeds, urad dal and cumin seeds
  
• saute it for a minute and add onion, green chilies
  
• fry till the onion becomes transparent
• add egg and saute till the egg gets cooked and the raw smell goes off
  
  
  
  
• add salt and chopped ridge gourd and cook it for 4 - 5 mins. 
  
• add pepper powder and switch off the flame once the vegetable gets completely cooked.
  
• this goes well with karivepillai kuzhambu , sambhar , puli kuzhambu etc.,

Please like to get regular updates of my posts in facebook:  

read more ...

Kariveppilai kuzhambu / Curry leaves gravy

This gravy can be served with hot white rice, idly or dosa. As we are adding more curry leaves and garlic, this recipe is rich in Iron, helps to lower cholestrol . Pointing out few health benefits of curry leaves and garlic here.

Health benefits of curry leaves:

- rich source of iron and folic acid.
- keeps you blood sugar levels under check.
- lowers cholestrol and protects you from heart disease.
- regular intake of curry leaves helps to reduce hair fall

Health benefits of garlic:

- well-known for its antibacterial and antiviral properties.
- strengthens the immune system
- protects our heart against cardiovascular problems
- has the ability to moderately lower our blood triglycerides and cholesterol

Ingredients (serves for 2)

big onion - 1/2 or small onions - 10 - 15 nos 

garlic - 15 - 20 pods

curry leaves - 1 cup tightly packed (1 cup size = 150 ml)

salt - as needed

asafoetida - a pinch

turmeric powder - 1/4 tsp

chilli powder - 3/4 tsp

coriander powder - 3 tsp

sesame oil - 10 tsp

tamarind - 1 small gooseberry sized

mustard seeds - 1 tsp

urad dal - 1 tsp
fenugreek seeds - 1/4 tsp

Method:

• cut onion and garlic pods to big chunks
• heat a vessel with 8 tsp of sesame oil and add chopped onion and garlic
  
• when the onion gets transparent, add the curry leaves
  
• fry till the garlic becomes golden brown in color
  
• add turmeric, salt , chilli and coriander powder and saute till the raw smell goes off
  
• switch off the flame and let it cool down
  
• grind it to a thick paste and keep it aside
  
• heat 2 tsp of sesame oil in the same kadai and add mustard seeds, urad dal and fenugreek seeds 
  
• saute it for a minute and then add the grounded paste
• cook it for 4 - 5 mins.
  
• Extract tamarind juice by adding 1/2 cup of water
• add the tamarind juice to the paste
• let it cook for 5 - 8 mins.
  
• add a pinch of asafoetida and switch off the flame after 2 mins. 
• Serve it with white rice , idli , rava idli and dosas.

Please like to get regular updates of my posts in facebook:  

read more ...

Stuffed Brinjal Fry

Ingredients (serves for 2)

Brinjal (purple) - 4

roasted peanuts - 1/4 cup (1 cup size = 150 ml)

grated coconut - 4 - 5 tsp

red chilli - 3

cumin seeds - 1/2 tsp

salt - as needed

oil - 6 - 8 tsp

Method:

• Slit the brinjal lengthwise on 4 sides without breaking. (Don't cut it fully)
  
• apply salt on the inner side of brinjal and keep it aside
• grind roasted peanuts, grated coconut, red chilli and cumin seeds to a thick paste by adding very little water.
   
• fill in the paste inside the brinjal
  
• heat a vessel with oil and add the stuffed brinjal 
  
• sprinkle some salt over it and cook covered for 10 - 15 mins 
  
• turn the brinjal in between for cooking it evenly on all sides.
  
• Switch off the flame when the brinjal becomes soft and cooked completely.
• It goes well with more kuzhambu
  

Please like to get regular updates of my posts in facebook:  

Note: 

• If you have excess paste, then add it directly in the oil after adding stuffed brinjals.
• Add more red chilies if you want it more spicier.
• If you don't have roasted peanuts then you can dry roast the regular peanuts till it become golden brown. Cool it down and grind it along with grated coconut, cumin seeds and red chilies.

read more ...

Pudalangai Kootu / Snake gourd curry

Ingredients (serves for 2)

Snake gourd / Pudalangai (chopped) - 1 cup (1 cup size = 150 ml)

gram dal (kadalai parupu) - 1/4 cup

turmeric powder - 1/4 tsp

salt - as needed

oil - 2 tsp

mustard seeds - 1 tsp

urad dal - 1 tsp

cumin seeds - 1 1/2 tsp

curry leaves - few

red chilli - 1 - 2

garlic - 1 small pod

onion - 1/2 (big) or 6 shallots

asafoetida - a pinch

grated coconut - 3 tsp

Method:

• soak the gram dal for 10 - 15 mins
• slice the snake gourd lengthwise and take out the flesh. Chop the outer part to big chunks
• chop the onion into fine pieces
• add soaked gram dal and snake gourd pieces in a pressure cooker
  
• add turmeric, 1 cup of water to it and give it a whistle
   
• grind grated coconut, 1/2 tsp of cumin seeds, garlic and red chilli to a thick paste
  
• heat a vessel with oil and add mustard seeds, 1 tsp of cumin seeds, curry leaves and urad dal
  
• saute it for a minute and then add chopped onions
  
• fry till the onions become golden brown in color
  
• add the cooked snake gourd and dal and mix it well
  
• add salt, asafoetida and gronded coconut mixture
  
• cook it untill the raw smell goes off and switch off the flame
  
• This is the best side dish for rasam and puli kuzhambu. You can also use chayote (chow chow) or bottle gourd instead of snake gourd. You can follow the same procedure.

read more ...