Moongdhal Payasam

Moongdhal payasam is made with main ingredients like lentils and jaggery. This is one kind of payasam prepared usually during festivals and its my favorite too.It is a little different from  from the normal payasams and other desserts. It tastes great both hot and cold but i like it hot which i learnt it from my MIL. Now moving on to the recipe.

INGREDIENTS U NEED:

1.Moongdhal/Paasi paruppu - 1cup
2.Raw rice/Pacharisi - 1/4cup(Grind it coarsly and soak in the water for few mins)
3.Jaggery - 1cup(Powdered)
4.Coconut- 1cup(Grated)
5.Cashews- 7
6.Raisins - 8
7.Milk - 1/2cup(Boiled)
8.Cardamom powder-Pinch
9.Ghee-as needed

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a heavy bottomed pan add 3cups of water let it boil
• When its boiling add slightly fried moongdhal let it half cook,now add coarsly grinded raw rice and let it cook for 5mins
• Then add powdered jaggery and mix it altogether well until the jaggery melts. .At this stage add the grated coconut which is optional.
• Now add already boiled milk and let it combine well in the slow flame
• Finally add cashews and raisins which is fried in the ghee and serve it warm or cold.

GOES WELL WITH:

    Vada

Green Tomato Pulagora with Peanuts

Green tomatos are also called as Tomatillos which are cheap and available easily in any grocery store but i never tried it before .But When we went to india last time my MIL made this dish  for me is also called as pulagora without adding dhal and i liked it so much.It tasted so good with the plain rice.I love its tangy flavor.  Hope u all will like it too..

INGREDIENTS U NEED:
1.Green tomato - 2(cut into pieces)
2.Green chilly - 4nos
3.Peanut-1/2cup(make into powder)
4.Vadagam - little or Seasoning-mustard,cumin,urad dhal
5.Salt-as per taste
6.Turmeric powder - a pinch
7.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan,add tomato,green chilly let it cook for 5-10mins
• Then add salt,turmeric powder let it boil for few more mins
• Now add grinded peanut powder and cook it untill the tomatos are well cooked and mash it coarsly with masher.
• Finally do the seasoning with vadagam and pour into the coarsly mashed tomatos and garnish with corriander leaves.

GOES WELL WITH:
       Plain rice

Ridgeguard/Beerakai Kottu with Moong dhal

Ridge Gourd is known by its various names Beerakaya and Hire Kayi and so on.Its low on fat and cholesterol and high on fibers and vitamins. It is really healthy food if you are planning on diet at reducing weight.It is also called as pulogora in our native place so enjoy...

INGREDIENTS U NEED :
1.Ridgeguard/Beerakai - 2(remove the skin and cut into pieces)
2.Moong dhal-1/2cup
3.Tomato - 1(chopped)
4.Garlic-4cloves
5.Green chilly or Red chilli-3-5
6.Turmeric powder-pinch
7.Salt-as per taste
8.Vadagam-1 or Seasoning-1tbs(mustard seeds,cuminn,urad dhal )
9.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil the ingredients from 1-6 with little water untill cooked for about 10-15mins
• After its done cooking mash it coarsly with the potato masher with enough salt and it has to be thick. 
• Finally do the tempering with vadagam or seasoning and pour it into the mix and garnish with corriander leaves and serve it.

GOES WELL WITH:
     Plain rice

Chicken with Mocha or Potato Kuzhambu

Chicken with mocha is a very good combination.This kuzhambu is different and fabulous with plain hot rice and dosa.Chicken kuzhmbu has so many versions and variations but this is how my MIL always prepares this dish every sunday along with plain rice and mutton fry or fish fry for lunch.In back home they used to make this curry with nattu kozhi which means country chicken oh my god it tastes so so yummy but anyways here is the receipe for this lip smacking chicken kuzhambu...

INGREDIENTS :
1.Chicken - 1/2kg(cut into medium pieces and cleaned)
2.Dried split mochai - 1/2cup( soaked in water for 30mins or boil untill cooked)
3.Chilli powder - 1tbs
4.Corriander powder - 1tbs
5.Turmeric powder - a pinch
6.Oil
7.Corriander leaves - for garnish
8.Salt -as needed

GRIND AS A PASTE:
Ginger-2inch
Garlic-5cloves
Cinnamon-1inch
Cloves-4

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan and saute onions and ginger garlic paste untill transculent for few mins
• Add chicken,salt,turmeric powder let it cook untill chicken leaves water and keep it in the medium flame
• Now add chilli powder,corriander powder,mochai and stir gently for few minutes and add enough water to and chicken and  cook the gravy in medium flame until the oil gets separates.
• Add the chopped corriander leaves to the kuzhambu and put off the stove

GOES WELL WITH:
    Plain rice and dosa

GreenTomato Pulagora with Lentils

Green tomato curry is made with lentils and tomatoes tastes very well with plain rice and dosa or idly and it is very simple to make.This Green tomato curry tastes little tangy but tastes really good which i got it from my MIL.Here's a quick and easy receipe.....  

INGREDIENTS U NEED:
1.Toor dhal - 1/2cup
2.Green tomato-5(roughly chopped)
3.Green chilli - 3
4.Garlic - 3cloves
5.Tomato -1(roughly chopped)
6.Vadagam - 2 or Seasoning-1tbs(mustard,cumin)
7.Turmeric powder - a pinch
8.Corriander leaves - for garnishing
9.Salt-as per taste
10.Oil-as needed

UTENSIL:
Vessel

METHOD OF PREPARATION :

• In a vessel cook toor dhal untill half cooked ,in that add  green tomato,green chilli,garlic with a pinch of turmeric powder and salt.
• Let it cool down for sometime then mash it coarsly with the masher
• Then do the seasoning with vadagam and pour it into the mashed dhal.
• Finally garnish with corriander leaves.

GOES WELL WITH:

     Plain rice

Chayote/Chow Chow Kootu with Peanuts

Kootu is again a solid curry made with lentil and vegetable it is a popular dish in south indian especially tamilnadu.It is a very simple and delicious dish goes good with plain steamed rice with papad which i learnt it  from my MIL.Try it out....

INGREDIENTS U NEED:
1.Chana dhal - 1cup
2.Chayote/Chow chow/Bangalore kathrikai - 1 (cut into pieces)
3.Tomatoes -1 (chopped)
4.Garlic - 5cloves(mashed)
5.Peanuts - 1/2 cup(fried and make powder)
6.Chilli powder - 1tbs
7.Corriander powder- 1tbs
8.Salt-as per taste
9.Oil
10.Vadagam-1

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil the chana dhal in a pan after its half cooked add chow chow and let it cook for for few mins because this vegetable cook faster
• Add chilli powder,corriander powder,salt,tomatoes,crushed garlic and let it cook for another 5mins mins
• Add peanut powder and allow it  to cook untill thick
• Then temper with vadagam and mix well 

GOES WELL WITH:

     Plain rice

Kajjikayulu(Somas)

Kajjikayalu is also known as somas or karchikayi in our native palce which i learned it from my MIL.This is the favorite sweet we offer for the god lord ganesha during festival.This sweet is very simple to make with different ingredients for stuffing but here i am making with coconut and sugar basically.I used frozen grated coconut but fresh coconut tastes really good  if u want to store it for a long time then use dry coconut powder.

INGREDIENTS U NEED:
1.Maida - 1 cup
2.Wheat flour - 2tbs
3.Oil
4.Salt as needed

FOR FILLING:
1.Grated coconut - 2cup(Fry in the little ghee untill golden brown)
2.Kalai -1/2cup (make into powder)
3.Sugar - 1cup

GRIND(optional):
Cardomom powder-2
Cashewnuts-8
Badam-4

UTENSIL:
Deep bottomed frying pan

METHOD OF PREPARATION:

• Mix all the filling together by using mortar and pestle mash it coarsely and keep it aside.
• Meanwhile mix both the flour well in that add little boiled oil and make a dough and knead well and let it marinate for 2-5hrs.
• Now Divide the dough into small balls of 1 inch diameter.
• Take a small portion of the dough and using wooden stick roll it into a oval shape ,apply all purpose flour to prevent the dough from sticking to the stick.
• Take a portion of the stuffing and place it in the center of the oval shaped dough.
• Fold the dough into half and seal using milk/water with the fork.
• Deep fry slowly in the oil untill golden brown and store it in the airtight container for 3-5days.

Frozen keerai Kadaiyal with Lentil

This dish is one of our favourite at my home especially with rice and dosa.Since most leafy vegetables can be used for this preparation it is highly nutritious.This dish is very simple and easy to make and cook with any kind of spinach u want with the same procedure.Here is the simple receipe....

INGREDIENTS OF NEED:
1.Toor dhal - 1 cup
2.Frozen spinach or fresh - 2 cup
3.Green chilly - 4
4.Cumin seeds - 1tbs
5.Vadagam - little or Seasoning-1tbs(mustard,cumin,urad dhal)
6.Tamarind - 2inch
7.Tomatoes - 1(Chopped)
8.Onions - 1(Chopped)
9.Turmeric powder - pinch
10.Oil-as needed
11.Salt-as per taste

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil the toor dhal with green chilly,turmeric powder in a pan  and let it half cook
• Now add frozen spinach,tomato,onion,tamarind,salt,cumin seeds into the boiling dhal.
• Let it cook for 10 mins and mash it  coarsly using the potato masher or Mathu .
• Then do the tempering with vadagam or seasoning  and mix it well and serve. 

GOES WELL WITH:

    Plain rice and Dosa

MethiLeaves Sambar ~ Pressure Cooker Method

Methi leaves is called as Vendhaya keerai(spinach) in tamil.It is very good for health and it is a very good colling agent and also it helps to reduce body heat .This spinach is little bitter in taste but when made with lentils it does not even a bitter a little.I make this sambar atleast every other week.

INGREDIENTS U NEED:
1.Toor dhal - 1 cup
2.Onions - 1 (cut into small pieces)
3.Tomatoes - 1/2(cut into small pieces)
4.Garlic-4 cloves
5.Methi leaves/Vendhaya keerai -1bunch (cut into small pieces)
6.Tamarind -Little
7.Chilli powder - 1tbs
9.Salt-as per taste
10.Oil-as needed
11..Seasoning-1tbs(Mustard,Cumin,Red chilli,Asafoetida,Urad dhal,Crushed garlic(3))

UTENSIL:
Pressure cooker
Deep bottomed pan

METHOD:

• Pressure cook the toor dhal with garlic ,tomatoes,turmeric powder,onion,methi leaves,tamarind,chilli powder and salt  with enough water for 3-4whistle in the cooker and once its done mash it coarsly with the help of masher.
• Now Heat oil in a pan ,add the seasoning let it splutter and then add onions saute it for few mins
• Then add mashed dhal into it and let it boil for few mins and switch off the flame and serve it.

GOES WELL WITH:
    Plain rice

Snakeguard Poriyal

Snakeguard is very healthy vegetable and also it has lot of medicinal uses too.I don't find this vegetable so often in our grocery store whenever  i see it i will definetely buy it.My MIL used to make different dishes with this vegetable this is one of favorite .It is very easy and tasty to make this poriayl here is the receipe for this...

INGREDIENTS U NEED:
1.Snakeguard/Pudalangai - 2(cut into medium pieces and take out seeds and leave the skin on)
2.Chana dhal(kadalai parrupu)- 1/2Cup
3.Coconut - 1/2 cup (grated)
4.Green chilli-2(Slit)
5.Salt-as per taste
6.Oil
7.Seasoning-1tbs(Mustard,Cumin,)

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning,add channa dhal let it fry for few mins.
• Then add green chilli and  pudalangai let it cook for 2mins ,then add salt  let it cook for 5-10mins (don't add water because it yields enough water to cook it).
• When the snakeguard get well cooked add grated coconut and cook it untill dry and its ready to taste now.

GOES WELL WITH:
     Sambar and Rasam rice

Bottleguard/Sorakai Poriyal With Peanuts

This receipe is best and tastes so yummy which i got it from my MIL  We make different kind of dish with bottle gourd this is one of them. We grow these at our backyards and in the land and pick instantly for cooking them. This fry is made very often at our home town which is commonly accompanied for white rice. here comes the receipe.....

INGREDIENTS U NEED:
1.Bottleguard/Sorakai - 2(peel the skin cut into small pieces)(take the kottai out or leave it)
2.Peanuts - 1/2 cup (fried and made into fine powder)
3.Garlic - 3(crushed)
4.Chilli powder - 1 tbs
5.Corriander powder - 1tbs
6.Turmeric powder - a pinch
7.Oil-2tbs
8.Salt-as per taste
9.Seasoning-1tbs(mustard,cumin,urad dhal)curry leaves

UTENSIL:
Nonstick pan

METHOD OF PREPARATION:

• Heat oil in a pan,add seasoning let it splutter
• Add chopped sorakai,salt and close the pan with the lid let it cook for 5mins(Don't add water) because the vegetable leaves more water.
• Now add peanut powder,garlic,turmeric powder,chilli powder,corriander powder
• Let it cook untill water evaporates and its ready to serve now.

GOES WELL WITH:
    Plain rice

Ridgeguard/Beerakaya Kootu with Channa dhal

Kootu is nothing but a combination of spices,lentils with vegetable which are semi solid dish almost like a dry curry.Kootu with simple plain rice is a good combination which is common in Tamilnadu especially in tamil cuisine and it is a substitute for both curries and sambar which i  learned it from my MIL.I am sharing this receipe to u all here it is....

INGREDIENTS U NEED:
1.Channa dhal/Kadalai parruppu - 1/2 cup
2.Onions - 1(cut into small pieces)
3.Ridgeguard/Beerakaya/Peerkangai - 1 medium size(take off the skin and chopped)
4.Garlic - 3cloves(crushed)
5.Seasoning-.Mustard,Cumin,Curry leaves
7.Tomato - 1(chopped)
8.Oil
9.Salt-as per taste

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Boil chana dhal let it half cook with turmeric powder(don't overcook) and set it aside.
• Now heat oil in a pan,add seasoning let it splutter Add onions,crushed garlic saute it for few mins then add beerakaya,salt,chilli and corriander powder let it cook for 5mins
• Then add tomato and fry it for few mins then add boiled channa dhal and let it cook for 5mins.
• Finally add grated coconut and leave it for few mins and switch off the flame and garnish with corriander leaves.

GOES WELL WITH:

      Plain rice

Cabbage Kottu ~ Meenakshi

Kottu is traditional tamilian receipe made with lentils and it is a thick side dish tastes good with rice and appalam. This receipe i got from meenakshi and it has its unique taste so here i go....

INGREDIENTS U NEED:
1.Cabbage - 1 medium(Chopped)
2.Toor dhal - 1cup(Half Cooked)
3.Coconut - 1/4 cup(Grated)
4.Salt-as needed
5.Seasoning-Mustard,Cumin
6.Corriander leaves- to garnish
7.Oil

METHOD OF PREPARATION:

• Heat oil in a pan ,add seasoning,then add cabbage and saute it for few mins let it half cook.
• Once its half cooked ,add boiled toor dhal and grated coconut  and salt mix it well .
• Allow it cook for 5mins and switch off the gas and garnish with corriander leaves.

GOES WELL WITH:

      Any kind of rice

Moms Tomato Pickle

Tomato pickle is so tasty it can be eaten with just plain boiled rice.My mom prepares this tangy red-colored pickle all the time and store it for couple of months in the fridge.For this pickle the key is to use juicy, slightly under-ripe fresh heirloom tomatos. A  tasty delight to your taste buds.

INGREDIENTS U NEED:
1.Tomato - 10(chopped)
2.Red chillies - 10nos
3.Tamarind - lime size ball
4.Salt - as per ur taste
5.Fenugreek-1/2tbs
6.Mustard seeds - 1tbs
6.Oil

GRIND AS POWDER:
Fenugreek seeds
Mustard seeds

METHOD OF PREPARATION:

• First nicely grind raw tomatoes, with red chillies and tamarind with enough salt in a blender .
• Heat little more oil in a pan, add the grinded tomato let it cook nicely untill water eveporates and untill oil seperates up .Check and adjust seasoning.
• Finally add fried mustard, fenugreak powder and switch off 
• Allow to cool and store in a glass bottle in the refrigerator.

NOTE:
Store this pickle for two to three months in the fridge.

GOES WELL WITH:

    Curd rice

Tomato Chutney/Thokku ~ Meenakshi

Tomato chutney is very simple and easy to make with out many ingredients in the list with just few tomatoes and onions for the texture and green chilli for heat, you get a simple chutney. It goes very well with doas ,Idly and any kind of rice.I could eat spoonfuls of the chutney all by itself because it was that tempting which i got it from my friend meenakshi .Its worth trying it..

INGREDIENTS U NEED:
1.Onions - 1(chopped)
2.Green chillies - 4
3.Curry leaves- 2strings
4.Corriander leaves-1/2bunch
5.Tomatoes - 2(chopped)
6.Turmeric powder-pinch
7.Oil-5tbs
8.Salt-as needed
9.Seasoning-1/2tbs(mustard)

METHOD OF PREPARATION:

• Heat little more oil  in a pan,add onions,green chillies,curry leaves,corriander leaves and fry it untill it becomes soft.
• Now add tomatoes saute them for 10mins on medium fire ,then add turmeric powder and salt and mix it well
• Let it cook untill oil seperates and then do the tempering with mustard seeds.

GOES WELL WITH:
        Dosa,Idly and Curd rie     

Toordhal Chutney/Thuvayal ~ Uma

Thuvayal is generally set as a very good side dish for rice which is a popular and quite common dish in tamilnadu and it is made with lentils and coconut.I learned this receipe from my friend uma.This is easy to make and can be stored in the fridge for atleast a  week.So try it out...

INGREDIENTS U NEED:
1.Red gram dhal -1/2 cup
2.Red chillies - 4
3.Garlic - 3cloves
4.Coconut - 1/ cup
5.Seasoning-1tbs(mustard seeds,cumin seeds)curry leaves
8.Salt-as per taste
9.Oil-2tbs

METHOD OF PREPARATION:

• In a pan add a spoon of oil roast the toor dal on a low medium heat untill a nice aroma comes out of the toor dal and then add red chillies and fry it for a minute and keep it  aside.
• Allow everything to cool and grind all together with garlic ,coconut and salt in a mixi or a blender. Add required water and grind them coarsely.
• Then do the seasoning with the mustard seeds,cumin seeds and curry leaves

GOES WELL WITH:

        Plain rice

Peanut Pakoda with Riceflour

Pakoda is a favorite indian fried snack.Pakodas can be made with all the vegetables in a variety of ways but here i am making with peanuts and they are relished by adults and kids. Peanut pakoda is all of our family members all time favorite snack for a long long time.Whoever visits us first time to our home this is first appetizer i will make it all the time which everybody tried and liked it so much and right away they will be asking for the receipe .Definitely try this out and here goes the receipe.

INGREDIENTS U NEED:
1.Raw peanuts - 1cup(make into powder)
2.Green chillies - 3(chopped finely)
3.Onions - 1(chopped finely)
4.Rice flour - 1cup
5.Salt-as needed
6.Corriander leaves-to garnish(chopped)
7.Oil-for deep fry

UTENSIL:

Deep bottomed pan

METHOD OF PREPARATION:

• Combine all the ingredients from 1 to 6 in a bowl with enough water like a thick dough
• Heat oil in a pan .To know whether the oil is heated or not drop a small ball of the batter. If the ball comes up immediately then it is the sign that the oil is heated. At the same time oil should not be too much heated.
• Take small amount of dough on your hand and drop that into the heated oil.
•  Deep fry both sides of the pakodas till they turn to golden brown and remove from the oil and keep in a paper towel and serve hot.

GOES WELL WITH:
    Rasam rice and Sambar rice

Potato Fry ~ Anu

Potatoes as a very good source of vitamin c, a good source of Vitamin B6, copper, potassium, manganese, and dietary fiber and also they are low in calarie, high fiber food that offers significant protection aginst cardiovascular disease and cancer.Alright people make different kind of food with potato but this is very simple and easy dish to make and tastes really delicious with rasam rice which i learnt it  from my friend anu here goes the receipe...

INGREDIENTS U NEED:
1.Potato - 2(Boiled and cut into small pieces)
2.Chilli powder - 2tbs
3.Oil-3tbs
4.Salt-as per taste

UTENSIL:
Wide frying pan

METHOD OF PREPARATION:

• Heat oil in a pan,chilli powder and salt fry it  for a minute
• Now add potatoes and keep stirring in the low flame untill crispy and brown.

GOES WELL WITH:
       Sambar rice and Rasam rice

Brinjal Kara Kuzhambu ~ Meenakshi

Kara kuzhambu is spicy and tangy dish .This is from south indian food from tamilnadu which i adopted  from my friend meenakshi .We all love this kara kuzhambu with hot steamed rice with papad on the side.U can make this kuzhmbu with just one vegetables or mixed veg like mochakottai,drumsticks,ladiesfinger,yam etc.Here i am making with brinjal.

INGREDIENTS U NEED:
1.Brinjal/Kathirikai/eggplant(Cut in the middle don't cut the whole brinjal)
2.Onions - 1(Chopped)
3.Tomatoes - 1(Chopped)
4.Ginger - 2inch
5.Garlic - 3 cloves
6.Chilli powder - 1tbs
7.Corriander powder - 1tbs
8.Turmeric powder - a pinch
9.Coconut - 1/2cup
10.Corriander leaves-To garnish
11.Oil-4tbs
12.Salt-as per taste

UTENSIL:
Big bottomed pan

METHOD OF PREPARATION:

• Heat oil in a pan ,add  ginger ,garlic,onions,coconut,corriander leaves,tomato,onions fry nicely for about 5-10mins in the medium flame and grind into a smooth paste by adding little water.
• In the bowl add little water,add chilly powder,turmeric powder,corriander powder,salt and mix well ,now stuff this mixture in between the kathirikai and set it aside.
• In the same pan add little more oil ,then add the stuffed kathirikai let it cook untill the vegetable becomes soft.
• Then add the grinded masala let it cook untill oil comes up and garnish with corriander leaves.

GOES WELL WITH:
     Plain rice1