Homemade Pepper Powder

Black pepper is the most pungent and flavorful of all types of pepper and can be used as whole,cracked and ground.  Homemade Black pepper powder  is always the best and its very good for the health.I always use pepper powder instead of chilli powder for my cooking. Lets see how i make it..... .

INGREDIENTS U NEED:

1.Whole Peppercons-2cups

METHOD OF PREPARATION:

• In a deep bottomed pan,add whole pepper and fry it under the medium flame,once its starts  popping  switch off the flame.
• Once its cool down grind it into smooth powder using coffee grinder or blender and store it in the airtight container.
• Freshly ground black pepper is ready to use now.

KaraBoondhi

Karaboondhi is a easiest and tastiest snack which can be prepared quick.Here is the recipe.....

INGREDIENTS U NEED:
1.Besan/Gram flour-2cup
2.Rice flour-1tbs
3.Salt as needed
4.Oil for deep fry

METHOD OF PREPARATION:

• First in a large deep bowl,mix rice flour,besan flour and salt and make it into a thick batter by adding enough water like bajji consistency.
• Meanwhile heat the oil for deep fry and keep it in the medium flame.
• Now pass the mixed flour into special boondhi ladle (shallow rimmed ladle with small holes) and rub the batter evenly and quickly through the holes with the spoon or karandi into the oil.Keep mixing and fry it untill golden brown in color and remove it and put it in the paper towel which will drain all the excess oil and store it in the airtight container.(if u want do the seasoning with Curry leaves,Cashews ,Crushed gralic and chilli powder mix it well ) 

Avakarakai Poriyal with Coconut

Avarakai poriyal with coconut is a simple side dish goes well with sambar or rasam rice.Lets go to the recipe....

INGREDIENTS U NEED:
1.Avarakai/Broadbeans-2cups(Cut into medium pieces)
2.Onion-1(Sliced)
3.Green chilli-2(Sliced)
4.Coconut-1cup(Grated)
5.Seasoning-Mustrad,Cumin,Curry leaves
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning let it splutter,add onion and green chilli saute it for few mins.
• Then add avarakai fry it for 2-5mins and add enough salt and mix it well and allow to cook untill the water to evaporate.
• Fianlly add grated coonut and stir well for few mins and switch off the gas. 

GOES WELL WITH:
    Sambar and Rasam rice

Tomato rice(Mriganayani)

Yet another delicious and spicy recipe which i tried.......

INGREDIENTS U NEED:
1.Basmati Rice - cook 2 cups with 3 cups water.
2.Onions - 2(Chopped finely)
3.Ginger, Garlic, Green Chilli - chopped finely
4.Tomatoes -4(Chopped finely)
5.Turmeric Powder-1/2tbs
6.Rasam Powder-2tbs
7.Sambar Powder-1tbs
8.Salt as needed
9.Ghee - 2 tsps

METHOD OF PREPARATION:

• In a wide pan, add oil. ,add finely chopped ginger,garlic and green chilli and saute it for few mins. Then, add the onions and fry for a couple of minutes.
• When the onions are done, add the chopped tomatoes and fry well,now add turmeric powder and enough salt.
• Then  Rasam Powder and Sambar powder Mix well and let this cook on medium for a while. Add about 2 more tsps of oil at this point.Keep cooking until most of the moisture evaporates.You can see the tomato paste getting thicker. Keep stirring it so it does not stick to the bottom.
• Cool down the cooked rice so that they don't stick together.
• When the tomato paste is done, mix the rice little at a time with the tomato paste. Add salt if required. At this point, add about 2 tsp of ghee - that just brings out all the flavor and cuts down the heat a little bit. 

GOES WELL WITH:
     Cucumber Raita

RATING:
*****

Ragi Kanji/Kuzh

 Ragi kangi is also called as ragi kuzh or ragi malt and we call as Ragi ambali in telugu.It is very healthy dish and can be taken as a breakfast especially during summer .This kanji can be made using leftover ragi ball too. Here is the simple recipe......

INGREDIENTS U NEED:
1.Ragi flour/Fingermillet-1cup
2.Raw rice-1/4cup
3.Salt as needed

METHOD OF PREPARATION:

• First In a big bowl Dissolve Ragi flour in enough water without any lumps. 
• Heat 2-3cups of water in a vessel,once the water starts boiling ,add rice and cook it untill the rice is 3/4th done. 
• Then add the dissolved ragi flour and Salt and let it cook in the slow flame and keep Stirring this mix frequently to avoid forming lumps and Cook it for almost 30minutes and remove from heat and leave it overnight because it gives the sourness to the flour (If u want use it right away) . 
• Now while serving mix it with curd,finely chopped onion and enough water.

NOTE:
U can store this Kuzh in the refrigerator for 1-2weeks.Add curd and onions only during serving.

GOES WELL WITH:

      Fried peanuts

Lime Pickle ~ Shanthy

Yet another Lime pickle recipe from my friend.Here is how she makes it....

INGREDIENTS U NEED:
1.Lime-1lbs
2.Chilli powder-4tbs
3.Roasted Fenugreek powder-1tbs
4.Seasoning-Mustard
5.Sea salt as needed
6.Fresh Asafotida preferably or Powder-1/4tbs
7.Gingelly Oil Preferably

METHOD OF PREPARATION: 

• First wash all the lime and dry them very well using towel, then cut into like a flower(not completely cut it) and fill it up with sea salt on the center and the sides.
• Now After filling all limes put it in the glass or ceramic container and let it marinate for 2-3weeks,Inbetween keep checking and mix it well by shacking the container (u should see it starts turning color).
• Then after 3weeks, the day of seasoning the pickle, take the lime out and cut into medium pieces (without touching the water).
• Heat little more oil,when its hot,add mustard seeds once its starts to pop,add asafoetida,chilli powder and then fenugreek powder and fry it for few mins in the medium flame and now add the chopped lime pieces slowly and let it cook for 5-10mins on the low flame and switch off the gas.
• Once its cool down store it in the airtight container.   

NOTE:
U can store this pickle for almost 1yr.

MoongDhal Murukku ~ Selvi

Yet another delicious snack from my friend selvi.Try it out.....

INGEDIENTS U NEED:
1.Rice flour-2cup
2.Moong dhal-11/2tbs
3.Channa dhal-11/2tbs
4.Butter or Ghee-5tbs
5.Salt as needed
6.Omam-1/4tbs
7.Sesame seeds-2tbs
8.Oil for deep fry

METHOD OF PREPARATION:

• In a frying pan seperately Fry the moong dhal and channa dhal for few mins and make smooth powder and sieve both flour together and keep aside.
• In a large bowl ,add rice flour along with the sieved flour,add sesame seeds,omam as well as melted butter and add salt as per taste to the flour mixture and mix everything well and knead as a dough by adding little water(Dough will be slightly sticky)
• Now by using Murukku press with small star plate,take a small portion of the dough,squeeze out in a greased flat plate or in a greased Jallikarandi,Once the oil is hot, add the squeezed murukku . Fry until its golden brown and drain excess oil by placing them over a paper towel.
• Moongdal murukkus r ready.Cool completely and store in an air tight container.

Mac and Cheese

Mac and cheese is my kids favorite dish which i make it so often. It is a very simple dish to cook.Lets go to the recipe....

INGEDIENTS U NEED:

1.Macaroni-1cup
2.American cheese-1slice
3.Milk-1/2cup

METHOD OF PREPARATION:

• Boil the macaroni in the boiling water once its done cooking strain the water and set it aside.
• Now in a pan,add milk let it cook for 5mins,then add macaroni and cheese and mix it well ,once the cheese starts melting switch of the flame.Seve hot or cold.

ChannaMasala Vada ~ MIL Version

Channa masala vada is a very  popular snack in south indian cuisine. It can be eaten as a snack or as a part of the meal.Here is how my MIL makes it.....

INGREDIENTS:
1.Channa dhal/Kadalaparuppu-2cups
2.Green chilli-2(Finely chopped)
3.Onion-1(Finely chopped)
4.Corriander leaves-1cup(Finely chopped)
5.Mint leaves-1cup(Finley chopped)
6.Curry leaves-2strings
7.Salt as needed
8.Oil for deep fry

GRIND:
Ginger-1inch
Garlic-3
Saunf-1/2tbs

METHOD OF PREPARATION:

• Wash and soak the channadhal in water for 2-3hrs and drain the water completely and coarsly grind the dhal with enough salt, little water and grinded paste.(Do not add too much water, add very little just sufficent for grinding)
• Take out the grinded dhal in a large bowl,add chopped onion,green chilli,corriander leaves,mint leaves,curry leaves and mix it well.
• Heat enough oil for deep fry in a deep pan, when the oil is hot enough, turn the heat to medium because Vada should be fried on medium heat.
• Now Shape the batter into 1 ½ inch round on your palm and lightly press them to flattish shape. Fry these vadas in oil till golden brown from both sides turning as needed. Drain on an absorbent paper and serve masala vada hot. 

GOES WELL WITH:
     Fried rice

Yellow Pumpkin Curry/Pulagora

Pumpkin curry we call as pulagora is a easy ,quick recipe made from simple spices.Coming to the receipe.... 

INGREDIENTS U NEED:
1.Yellow pumpkin-1(Remove the skin and seeds and cut into small pieces)
2.Green chilli-3
3.Turmeric powder-1/4tbs
4.Corriander leaves-2strings
5.Seasoning-Vadagam or Mustard,Cumin
6.Salt as needed
7.Oil

METHOD OF PREPARATION:

• First boil the pumpkin with green chilli,turmeric powder and salt with little water let it cook untill the vegetable  becomes soft and set it aside.
• Now In a pan,add oil,once the oil is hot add vadagam and pour this seasoning  into the boiled pumpkin and mash it altogether using masher and garnish with corriander leaves and mix well and serve. 

 

GOES WELL WITH:
         White rice
  

Yellow Pumpkin Poriyal

Yellow pumpkin is called as parangikai in Tamil.This pumpkin tastes little sweet and this poriyal tastes delicious with sambar rice and it is very simple to cook.Lets go to the receipe......

INGREDIENTS U NEED:
1.Yellow Pumpkin-1
2.Seasoning-Mustard
3.Red chilli-2(Split)
4.Salt as needed
5.Oil

METHOD OF PREPARATION:

• First remove the seeds from the pumpkin and cut into medium cubes.
• Heat oil in a pan,add oil when its hot add mustard when it starts to pop up, add split red chilli, pumpkin pieces and enough salt.
• Now cover it with lid and cook it untill the pumpkin is soft and it becomes dry mix it and serve it . 

 

GOES WELL WITH:
      Sambar Rice

Ghee Rice ~ Kulamma

Ghee rice is made pretty common in most houses now because it is very easy to cook.It is always served with spicy dishes like chilli chicken fry etc. Lets go to the receipe now.....

INGREDIENTS U NEED:

1.Basmati rice-2cup
2.Onion-2(Chopped lengthwise)
3.Green chilli-4(Slit)
4.Tomato-1(Chopped)
5.Mint leaves-2cups(Chopped)
6.Corriander leaves-1(Chopped)
7.Seasoning-Cinnamon,Cardomom,Star anise,Bay leaves
8.Salt as needed
9.Ghee

METHOD OF PREPARATION:

• First wash and soak the rice for half an hour in water,drain it completely and keep it aside.
• Heat ghee in the pan and add the rice and fry it untill it absorbs all the water and keep it aside.
• Now heat little more ghee in a big bottomed pan,add seasoning,onion,green chilli saute it for few mins.
• Then add tomato and fry it for 5mins and add 3cups of water and let it boil.
• At this stage add fried rice,mint and corriander leaves and keep it in the medium flame,once its done switch off the flame and add some ghee on top.

GOES WELL WITH:

         Chicken fry

Horsegram/Kollu Rasam

Kollu rasam is called as ullava charu in telugu . Kollu has lot of medicinal value and and it is used in Ayurvedic medicine and it is very healthy.In back home Kollu rasam is consumed more during winter season .Here is how my MIL makes it.....

INGREDIENTS U NEED:
1.Horsegram/Kollu-1/2cup
2.Tamarind-lemon size
3.Tomato-1small
4.Garlic-4cloves with skin on
5.Pepper-1tbs
6.Cumin-1tbs
7.Salt as needed
8.Asafoetida-Pinch
9.Turmeric powder-1/4tbs
10.Seasoning-(Mustard,Red chilli,fenugreek)
11.Oil

METHOD OF PREPARATION:

• First Boil the Horse gram in a vessel with 2-3cups of water until nicely cooked.Once cooked,strain the water completely and set it aside .
• Now coarsly grind whole pepper,garlic,cumin seeds ,asafoetida and turmeric powder in the blender or using mortar and pestle.
• Now in the strained water,add tamarind,diced tomatoes,curry leaves,corriander leaves and salt and mix it all together well using hands.
• In a tempering pan, add oil,Add mustard seeds,Once the mustard seeds start spluttering, add fenugreek seeds,red chilli and crushed garlic pepper and saute it for few mins.
• Then add the mixed tamarind water and add more water if required to get the right consistency.Continue simmering the rasam untill it starts boiling.
• Top it off with the fresh coriander leaves and turn off the flame.  

 

GOES WELL WITH:
       White rice

Paruppu/Dhal Rasam

Parruppu rasam is a popular south indian dish usually taken with cooked rice.It is my kids favorite ,very comforting healthy food helps for digestion.Here is how my MIL makes it.....

INGREDIENTS U NEED:
1.Toor dhal-1/2cup
2.Tamarind-lemon size
3.Tomato-1small
4.Garlic-4cloves with skin on
5.Pepper-1tbs
6.Cumin-1tbs
7.Salt as needed
8.Asafoetida-Pinch
9.Turmeric powder-1/4tbs
10.Seasoning-(Mustard,Red chilli,fenugreek)
11.Oil

METHOD OF PREPARATION:

• First Boil toor dal in 2 cups of water with turmeric powder until nicely cooked.Once boiled, mash the dal well and take out the water and set it aside .
• Now coarsly grind whole pepper,garlic,cumin seeds ,asafoetida and turmeric powder in the blender or using mortar and pestle.Freshly ground jeera and peppercorns help maximize the flavor.
• Now in the mashed dhal water,add tamarind,diced tomatoes,curry leaves,corriander leaves and salt and mix it all together well using hands.
• In a tempering pan, add oil,Add mustard seeds,Once the mustard seeds start spluttering, add fenugreek seeds,red chilli and crushed garlic pepper  and saute it for few mins.
• Then add the mixed tamarind dhal water and add more water if required to get the right consistency.Continue simmering the rasam till you see the froth and Boil no more!  
• Top it off with the fresh coriander leaves and turn off the flame. 

GOES WELL WITH:

   White rice

Sesame seeds Ball / Simli

Seasame seeds ball is also called as simli in our village.Its a very good sweet can be made easy and here is how my MIL makes it....    

INGREDIENTS U NEED:

1.White or Black sesame seeds-1cup
2.Jaggery-1/2cup
3.Water-2tbs

METHOD OF PREPARATION:

• First dry roast  the sesame seeds in a pan,fry it untill nice aroma in slow flame and make sure that they are not becoming dark because they will become bitter and let it cool down.
• Now using stone mortar and pestle powder the sesame seeds untill smooth powder and  take it out and put it in a bowl.
• Then powder the jaggery in the same mortar and pestle and add sesame seeds into it and mix it together well by adding little hot water and keep grinding it untill nice and smooth and all well mixed.
• Remove and start making balls and store it in the airtight container  .

NOTE:
U can Store it atleast one month.

 

Mint Pachadi

 Mint pachadi tastes so good with rice or any fried rice.See how i make it....

INGREDIENTS U NEED:

1.Mint leaves-2Cups
2.Green chilli-4-5
3.Garlic-3cloves
4.Ginger-1'
5.Coconut-1/2Cup
6.Seasoning-Mustard,Cumin,Curry Leaves 
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat oil in a pan ,add garlic,ginger and green chilli saute it for few mins.
• Then add mint leaves let it cook untill it shrinks and finally add coconut fry it for few mins and switch off the flame and let it cool down.
• Now grind it untill smooth with enough salt and little water.
• Finally for seasoning  in a pan add little oil , mustard,cumin and curry leaves let it splutter and pour this in the chutney and mix it well and serve it.

GOES WELL WITH:

       Dosa

Corriander Pacchadi

Corriander pachadi is so versatile and goes with most foods .There are numerous ways of preparing chutneys and each home has its own version of making it.Here is how my MIL makes it....

INGREDIENTS U NEED:

1.Corriander leaves-2Cup
2.Green chilli-3-4
3.Garlic--4cloves
4.Ginger-1'
5.Coconut-1/2Cup
6.Seasoning-Mustard,Cumin,Curry Leaves 
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Heat oil in a pan ,add garlic,ginger and green chilli saute it for few mins.
• Then add corriander leaves let it cook untill it shrinks and finally add coconut fry it for few mins and switch off the flame and let it cool down.
• Now grind it untill smooth with enough salt and little water.
• Finally for seasoning  in a pan add little oil , mustard,cumin and curry leaves let it splutter and pour this in the chutney and mix it well and serve it.

GOES WELL WITH:

     Dosa

Toordhal Sambar(AnuPappu)

Tomato sambar is also called as anupappu in Telugu is the easiest and tastiest dish.It is all of our favorite dish which i make it so often.Here is how i make it.....

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Tomato-1(Chopped)
3.Garlic-4cloves
4.Red chilli or Green chilli-3
5.Tamarind-little
6.Turmeric powder-1/4tbs
7.Corriander leaves-2strings
8.Vadagam -2 0r Seasoning
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• Pressure cook Toor dhal with turmeric powder,tomato,garlic,red chilli or green chilli for 2-3whistle and let it cool down.
• Now once its cool down mash the dhal coarsly and while mashing add tamarind,salt and corriander leaves and set it aside .
• For seasoning In a pan add oil, vadagam or mustard,cumin and onion fry it for few mins and add the mashed dhal and let it cook for 5-10mins and serve it.  

GOES WELL WITH:

      White rice and Ragi ball

Tomato Pickle with Grinded Masala ~ MIL Version

Tomato pickle made with grinded masala from my MI:L is the best. Here is how she makes it.....

INGREDIENTS U NEED:
1.Tomato-1kg
2.Tamaind-1cup(small)
3.Garlic-1/4cup
4.Ginger-little1/4cup
5.Mint leaves-1cup
6.Corrinder leaves -1cup
7.Red chilli-10no
8.Fenugreek powder-1tbs
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• In a pan add little oil, garlic,ginger,green chilli,mint and corrinder leaves and fry it for few mins once its cool down  grind it smoothly and set it aside .
• Now in a blender grind tomato and tamarind untill smooth and set it aside.
• Then in a big thick bottomed pan add the grinded tomato,enough salt and grinded masala and let it cook on high heat,mixing once in a while to avoid sticking untill water evaporates.  
• Finally in a another pan,add little more oil ,add mustard,asafoetida,turmeric powder and fenugreek powder and add the boiled tomato and let it cook untill it thickens.
• Cool to room temperature and then store in air tight container.Keep it refrigerated.Remains good for 2-3months. 

How to Make Sprouted Moong

Sprouted moong dhal is very healthy and excellent lentil  which is high in fiber and protein.So lets see how to make.....

INGEDIENTS:

1.Whole moong dhal-2cups

METHOD OF PREPARATION:

• First Wash moong dal in a water and soak them overnight.
• Clean them again and tie them in a clean cotton cloth and keep in dark place for ovenight.
• After About 8-10 hrs , u will start seeing the short and small sprouts(white) coming out from moong ,Leave it few more hrs for longer sprouts and use it.

Chicken Fry with Sakthi Chicken 65

Chicken mixed with sakthi chilli 65 powder  is a delicious dish made easy.Lets dig into the receipe....

INGREDIENTS U NEED:

1.Chicken-1lb
2.Sakthi chilli chicken 65 powder-1pack
3.Salt as needed
4.Oil for deep fry

METHOD OF PREPARATION:

• Cut the chicken into medium pieces and wash it cleanly with water and drain it completely.
• Now In a large bowl add sakthi chicken 65 powder ,add lemon juice and vinegar as per the instruction and enough salt and mix it  and add chicken and mix it well altogether .
• Let it marinate for couple of hours and deep fry in the oil untill golden brown in a medium flame and serve hot.

GOES WELL WITH:

     Fried rice

Kathrikai Sambar for Pongal

This Kathikai sambar is very good combination for ven pongal.Try it u will love it.....

INGREDIENTS U NEED:

1.Moong dhal-1cup
2.Brinjal-4(Chopped into medium pieces)
3.Onion-1(Chopped)
4.Tomato-1(Chopped)
5.Gingergarlic paste -1tbs
6.Green chilli-2(Slit)
7.Coriander leaves to garnish
8.Seasoning-Mustard,Cumin,Curry leaves
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• Boil moong dhal in a pan by adding required water and a pinch of turmeric powder .
  Heat oil in a pan , add mustard, cumin seeds, green chilles, curry leaves and fry for some time, then add onions and saute it for few mins.
• Then add brinjal followed by tomatoes and ginger garlic paste and salt to taste let it cook for 5mins.
• Now finally mashed dhal and cook for around 10-15 minutes and  garnish with corriander leaves and switch off the flame.

GOES WELL WITH:

     Ven pongal

Spinach Poriyal with Toor dhal

Spinach poriyal with toor dhal is nice and quick receipe which is healthy and  high in fiber and protein.It goes very well with any rice.Here it is....

INGREDIENS U NEED:

1.Spinach-1bunch(Chopped coarsly)
2.Toor dhal-1/2cup
3.Onion-1(Chopped)
4.Red chilli-3
5.Garlic-3cloves
6.Salt as needed
7.Seasoning-Mustard,Cumin
8.Oil

METHOD OF PREPARATION:

• First half cook the toor dhal by boiling the dhal in a water and strain the water completely and set it aside.  
• Heat oil in a pan,add mustard,cumin let it splutter,then add broken red chilli ,crushed garlic and chopped onion and  saute it for few mins.
• Now add spinach and fry till the leaves shrink and are cooked,add salt and mix well
• Finally add cooked dhal and let it cook for few mins and serve it.

GOES WELL WITH:

      Sambar and Rasam rice

Peanut Murukku

Peanut muruku is  my family favorite snack. I make this so often because my kids love this snack very much and also petty much loved by others too....

INGREDIENTS:

1.Rice flour-3cup
2.Peanuts-21/2cup
3.Kalai-1/2cup
4.Salt as needed
5.Oil for deep fry

GRIND :
Cumin
Garlic
Green chilli
Asafoetida
Grind into smooth paste by adding little water .

METHOD OF PREPARATION:

• First fry the peanuts for few mins and once its cool down remove the skin and grind into smooth powder. 
• Secondly powder the kalai untill smooth.
• Now in a large bowl mix the rice flour,powdered peanuts,powdered kalai, grinded mixture and mix it altogether along with salt and knead to a chapathi dough consistency.
• Now in a muruku press,take a ball size of dough and fill it into the press, now on a wax paper make round shape by pressing out the dough form it into round swirls from inside going out.
• Heat oil in a frying pan gently slide the muruku in hot oil and deep fry untill golden brown in color ,drain and let it cool.When cooled to room temperatue,store in airtight  containers.

Ragi Roti

Ragi roti is a very fulfilling,healthy and nutritious breakfast .Here is an easy recipe to help you make ragi roti...

INGREDIENTS U NEED:

1.Ragi flour/FingerMillet Flour-2cup
2.Onion-1(Finely chopped)
3.Green chilli-2(Finely chopped)
4.Peanut-1/2(Coarsly grinded)
5.Curry leaves-2string(Finely chopped)
6.Corriander leaves-2cup(Finely chopped)
7.Salt as needed
8.Oil

METHOD OF PREPARATION:

• Mix all the ingredients from 1 to7 in a large bowl,add water little by little and Knead  into a very soft pliable dough,When soft and smooth, divide into 4 portions. 
• Now Take one small portion, pat into a flattened round,Place between two sheets of clean plastic and Press down very gently with the base of a flat steel plate or rolling pin.
• Heat the flat pan in a medium flame ,add little oil and place the flattened ragi,Pour a tsp of oil, and spread over roti and cook it each side for 5mins, once it cooked  flip with a spatula and  both sides are crisp and Repeat for remaining dough. 

GOES WELL WITH:

      Pickle