Friday, August 30, 2013

Rava / sooji Idly


Rava idli

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.
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Thursday, August 29, 2013

Peerkangai muttai poriyal / Ridge gourd egg stir fry


Peerkangai muttai poriyal

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.,


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Ridge gourd egg stir fry

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Wednesday, August 28, 2013

Kariveppilai kuzhambu / Curry leaves gravy


Kariveppilai kuzhambu

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.


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curry leaves gravy





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Monday, August 26, 2013

Stuffed Brinjal Fry


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


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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.
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Thursday, August 22, 2013

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.


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