Kathrikai Kothsu

Kathrikai kothsu making it in a simple version with less ingredients is a very good side dish for any kind of Biryani.Try it out ...

INGREDIENTS U NEED:

1.Brinjal small - 6nos(Slit it into four,the base should be intact)
2.Tamarind-Small lemon size (soaked for 5 minutes, squeezed and juice collected)3.Chili powder-3tbs
4.Corriander powder-2tbs
5.Turmeric powder-1/2tbs
6.Onion-1(Chopped)
7.Seasoning-Mustard,Urad,Curry leaves,Asafoetida
8.Fried sesame and Mustard powder-1/4tbs
9.Salt to taste
10.Oil

METHOD OF PREPARATION:

• First in a medium bowl,add chili powder,coriander powder,turmeric powder and salt and mix it together without adding water and apply this mixture in between the cut brinjal.
• Now In a pan add oil,mustard,urad dhal,once it starts spluttering add onion, asafoetida and the stuffed brinjal and close the lid let it cook for 10mins in the medium flame.
• Then add little thick tamarind pulp water  and let it cook for 5-10mins or untill oil comes up on top.
• Finally add fried sesame seeds powder and.methi powder and switch off the gas immediately.
• Garnish with chopped coriander leaves.

GOES WELL WITH:

      White rice and Biryani

Sweet Vada/Theepu Vadai

Theepu vadai in telugu is a traditional sweet which make during our festival. This vadai comes up really good when you grind it with the grinding stone and it tastes excellent with ghee on top and mashed with banana.Here is the proportion.....

INGREDIENTS U NEED:

1.Whole urad dhal-2cups
2.Channa dhal-1/2cup
3.Jaggery-11/2cup
4.Salt-Pinch
5.Oil for deep fry

METHOD OF PREPARATION:

• Wash and soak urad dhal and chana dhal for about an hour and drain the water completely.
• Now grind the soaked dhal,salt and jagery using the grinding stone or grinder without adding any drop of water untill smooth.
• Then take this dough in a bowl and shape them into flat using ziploc cover and make a hole in the center and deep fry them in medium hot oil untill they attain dark brown color.
• Now once its cooled store it in the airtight container.

NOTE:
You can store this vada for 3-5days in airtight container.

GOES WELL WITH:
        Banana mixed with ghee

Mint Corriander Chutney ~ MIL version

Mint with Coriander chutney is a very healthy side dish.This basic chutney is perfect for dipping sauce or dishes like biryani etc. Lets come to the recipe...

INGREDIENTS U NEED:

1.Mint leaves-1bunch(Cleaned and remove the leaves)
2.Coriander leaves-1bunch(Cleaned and remove the leaves)
3.Green chili-4-5no
4.Garlic-4cloves(Remove the skin)
5.Coriander seeds -2tbs
6.Cumin-3tbs
7.Tamarind pulp-1/2cup
8.Salt as needed
9.Oil

METHOD OF PREPARATION:

• In a medium hot pan fry cumin,coriander seeds for about 2-3mins and keep is aside.
• In the same pan add 1tbs of oil,garlic,green chili and fry it for few mins and set it aside.
• Now in the same pan ,add 1tbs of oil,add washed mint and coriander leaves and fry it 3-4mins and  keep it aside.
• Then grind all the fried ingredients together with enough salt ,tamarind pulp( without adding water) into smooth paste in a blender.
• Finally do the seasoning with mustard and add it to the grinded chutney and serve.

Note:
This chutney stays good for atleast a month if stored in the Fridge.

GOES WELL WITH:
      Idly,Dosa and Rice

Mutton Kuzhambu

Mutton is nothing but a goat meat and this curry is very aromatic and spicy dish. Here i like to share the recipe for mutton curry......  

INGREDIENTS U NEED:

1.Mutton-1lb
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Gingergarlic paste-3tbs
5.Chilli powder-2tbs
6.Corriander powder-1tbs
7.Turmeric powder-1/4tbs
8.Garam masala powder-1/4tbs
9.Corriander leaves-To garnish
10.Seasoning-Cinnamon 1,Cloves 4
11.Salt as needed
12.Oil

METHOD OF PREPARATION:

• First Wash and cut the meat into medium size pieces.
• Heat oil in a pan,add seasoning,now add the onions ,when they to turn light brown ,add ginger garlic paste and stir well.
• Now add the meat pieces along with turmeric powder and salt and saute it for 5-10mins,then add  tomato and mix well .
• At this stage add chilli and corriander powder with little water ,let it cook for about 30mins or untill the meat is cooked well . 
• Finally add the garam masala powder and corriander leaves and switch off the flame.

GOES WELL WITH:
     White rice

Veg Kurma ~ MIL Version

Vegetable kurma is a very popular and yummy dish served with idly ,dosa and rice.Here is how my MIL makes this kurma yummy......

INGREDIENTS:
1.I used cauliflower and potato-2cups(Cut into medium pieces)
U can use vegetables like beans,carrot,vazhakai,fresh peas etc
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Seasoning-Mustard,Cumin
5.Pepper powder-1tbs
6.Salt as needed
7.Corriander leaves to garnish
8.Oil

GRIND 1:
Onion-1
Green chilli-2
Sombu-1/4tbs
Garlic-4cloves
Ginger-1inch
Grind with little water

GRIND 2:
Coconut-1/2cup
Poppy seeds/Kaskasa-1/2tbs
Grind with little water

METHOD OF PREPARATION:

• Heat oil in a pan, add mustard,cumin and cut onions saute it for few mins.
• Then add tomato,chopped vegetables like potato and cauliflower with enough salt and close the lid ,let it cook until the vegetables are well done.
• Now add grinded paste no.1 and turmeric powder fry it for few mins and bring the paste to boil . 
• At this stage add coconut paste and cook it untill oil seperates on top .
• Then add grinded coconut let it cook,add pepper powder and corriander leaves and switch off the flame. 

GOES WELL WITH:

     Dosa and Idly

How to make Mixture - DIWALI Special

Mixture is a very popular ,crunchy ,savory snack in India.It is nothing but a mix of karabhoondhi,sev,Fried peanuts,Fried aval,Fried javarisi, with all spices.Here is how i make it.......

INGREDIENTS U NEED:
1.Gram flour/Besan-5-6 cups
2.Rice flour-11/2cup
3.Omam-1/4tbs
4.Javarisi-1/2cup
5.Chilli powder- as needed
6.Crushed Garlic-10cloves with skin on
7.Curry leaves- 6strings
8.Cashewnuts-1cup
9.Raw peanuts-2cups
10.Rice flakes/Aval- 1/2 cup
11.Asafoetida-Pinch
12.Salt as needed
13.Oil- to deep fry
 
METHOD OF PREPARATION:

1.How to make Boondi batter:
     In a bowl Mix Gram flour-2cup, Rice flour-1tbs,Salt and water and mix well without any lumps. The batter should be little watery and not too thick.

Boondi Preparation:
      Heat Oil in pan on medium flame. Pour the batter over the perforated ladle(ladle with small round holes) and rub it with another ladle which makes the batter to fall through the ladle holes evenly. Cook till it turns into crispy. Drain this from oil and repeat the same for the whole batter. Now boondi is ready and set it aside.

2.How to make Omapodi dough :
      Mix Gram flour-2cup, Rice flour-2tbs,Omam-1/4tbs mixed with little water and Salt, gradually add water and knead to make a soft dough (like murukku dough).

Omapodi Preparation:
      Fill the dough into omapodi press (with very small holes). Once the oil is hot enough, squeeze the omapodi over the hot oil. Do not over crowd the pan. You can see the bubbles of oil immediately. Once these bubbles are almost stopped, remove them from oil and drain them on paper towels and set aside.

3.How to make Ribbon Pakoda dough:
    Rice flour-1cup,Besan-1/4cup,Chilli powder-1tbs,Asafoetida and salt as needed.Mix all the flours and the powders with water to make a soft dough.

Ribbon Pakoda Preparartion:
       Fill the dough into a murukku press(Flat holes) and squeeze into hot oil into a big lazy circle - as big as the pan can hold.Deep fry till golden brown and keep aside.

4.How to Fry Rice Flakes:
    In the same hot oil on low flame. Place some rice flakes over the ladle and fry it in oil. While frying rice flakes, make sure rice flakes stays on top of the ladle itself.Keep aside.

5.How to Fry Javarisi:
     In the  same hot oil on the medium flame,add javarisi and fry it untill it pops and take it out and set aside.

6.How to fry Peanuts:
    In the same hot oil in the medium flame, add peanuts and fry till peanuts turn into dark in color and take it out and set it aside

7.How to Fry Garlic and Curry leaves:
    In the same hot oil on low flame,Place some crushed garlic with the skin on over the laddle and fry it in oil,While frying make sure it stays on top of the laddle itself.Do the same with curry leaves .Keep aside.

Finally in a large deep bowl  mix Boondi, Omapodi, crushed ribbon pakoda, fried aval, peanuts,Javarisi,cashew nuts,curry leaves and fried garlic with little Salt,chilli powder and mix it well till all the spice blended well and store it in the airtight container.

GOES WELL WITH:
      Fried rice

VenPongal

Ven pongal is a common and popular breakfast in Tamilnadu.This ven pongal is savored with Small onion sambar or eggplant sambar.Here is how my MIL makes it.....

INGREDIENTS U NEED:
1.Raw rice-1cup
2.Split Moong dhal-1cup
3.Seasoning-Cumin,Curry leaves,Crushed Whole Pepper,Cashewnuts
4.Salt as needed
5.Ghee little more

METHOD OF PREPARATION:

• First cook the rice with 3cups of water with enough salt untill mushy and set it aside.
• Secondly cook the moong dhal with 2-3cups of water and set it aside.
• Then mix both the cooked rice and moong dhal  in a bowl and keep it aside.
• Meanwhile heat ghee in a pan, once its hot add cumin,curry leaves,cashew nut and crushed pepper and saute it for few mins and turn off the heat. 
• Now add the mixed rice in the sauted  pan and mix well till the spices have blended well into the rice and serve hot.  

GOES WELL WITH:

     Coconut chutney,Onion Sambar

Plain Lime Pickle

Plain lime pickle is so simple to make and it is very healthy.My MIL says this pickle is very good for people who has pitham.This kind of pickle can be eaten just like that or as a side dish for any rice.Here is my MIL recipe......

INGREDIENTSU NEED:
1.Lime-10
2.Cumin-4tbs
3.Turmeric powder-1tbs
4.Salt as needed

METHOD OF PREPARATION:

• Wash and dry the lime first,cut into medium pieces and put it in the container.
•  Now add salt,turmeric powder,cumin and let it marinate for 2-3weeks and store it in the airtight container. 

NOTE:
This pickle can be stored in the refrigerator or room temperature for about 6 months to 1 year.

 GOES WELL WITH:

        Any kind of rice

Murukku Vathal/Fryums ~ MIL Version

Vathal can be made with so many methods with so many varieties of vegetables ,rice etc.This vathal is made with main ingredients rice and javarisi.My MIL at home during summer season prepares vadagams, vathals and  pickles and she sends it to me.Here is her recipe.....

INGEDIENTS:
1.Raw rice-4cup
2.Javarisi-2cup
3.Cumin-2tbs

GRIND:
Green chilli-4-6
Asafoetida-Pinch
Grind with little water

METHOD OF PREPARATION:

• Wash the rice and drain the water completely and put it under  the sunlight let it dry.
• Now Grind the rice with javarisi like rava and mix it in the water for about thick consistency.
• Boil 8-10cups of water  with cumin and salt and add the mixed rice with javarisi slowly and grinded chilli paste, and stir continuously to form a dough without lumps in the low flame,once it done switch off the flame ,cover and cool.
• Now knead it to a soft dough so that u can press in the murruku mould very easily.
• Put it in the murrukku kuzhai and press it in the cotton cloth whatever size u want and dry it under the sunlight for 2-3days and remove it and store it in the airtight container . 

NOTE:
Can be stored in the room temperature for 1-2years

Homemade Lime Pickle with Seasoning

Lime pickle can be made with both lime and lemon ,here i am making with lime.This is how my MIL makes with all spicy seasoning.....

INGREDIENTS U NEED:
1.Green Lime-10
2.Seasoning-Mustard
3.Turmeric powder-1/2tbs
4.Asafoetida-1/4tbs
5.Chilli powder-4tbs
6.Fenugreek and mustard powder-1tbs(Fried seperately and make powder)
7.Sea salt as needed
8.Oil

METHOD OF PREPARATION:

• First of all wash the Limes and wipe them clean and chop them into medium pieces.
• Now spread the limes in the wide glass or ceramic container and on top of that spread 2 to 3 tbsp of salt on it like this keep on building layer by layer.Close the container air tight and leave it to marinate.
• Mix this Lime once in two days with a clean ladle for about 1-2weeks or  until you notice that the skin is becoming soft and looks juicy.
• Heat oil in a pan once its hot,add mustard,asafoetida,chilli powder,turmeric powder,fenugreek with mustard powder and switch off the flame .
• Once its cool down add the mainated lemon and mix well and store it in the airtight container.

NOTE:
   U can store and use this pickle for atleast 6month to 1 year.

GOES WELL WITH:
       Fried rice or any rice

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 ) 

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

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

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