Tomato Rice

தக்காளி சாதம்  

A classic lunch box dish.pack this with some potato chips/raitha/hard boiled eggs and your kids would love it.I have presented it in the form of gravy-to be mixed with plain rice version.The gravy can be prepared well ahead and mixed with plain rice as and when needed.

Ingredients:

Rice 3 cups

water 41/2cup

salt-1tsp

To Grind:

Grated Coconut -a little less than 1/4cup

ginger 2 inches

 garlic  3clove

fennel1/4tsp

To temper

Oil  4tbsp

mustard seeds 1/4tsp

curry leaves 10 no

green chillies 4no(slit open)

urad and channa dhal 1/2tsp

For gravy

chopped onion  1/2cup

chopped tomatoes  2cups

turmeric pwdr 1/4tsp

red chilie pwdr 1tsp

coriander pwdr 2tsp

garam masala 1tsp

salt 1tsp

Method:

• Wash and soak the rice for 10mins
• Cook the rice with given water and salt.
• Cool the rice throughly.
• Grid the stuffs given under 'to grind' with little water into a fine paste.
• Take a heavy bottom sauce pan and pour in the oil.Temper the oil with te items under 'to temper'.
• Then fry the onions until golden followed by the tomatoes.Cook until the tomatoes are mushy.
• Add the masala pwdrs,fry.
• Now add the ground coconut paste.Saute until the mixture is well combined and the oil oozes out of the gravy.

 The gravy is now ready.Mix this with the cooked and cooled rice.check for salt and adjust accordingly.

Garnish with chopped cilantro and serve.

Roasted salted Peanut Snack

உப்பு  கடலை  

A healthy and scrumptious all time snack

Ingredients:

Peanuts  2 cups
salt -to taste
water -to sprinkle

Method:

• place the peanuts in a wide bowl and add the salt(to your taste) .
• sprinkle a little water such that the salt dissolves and stick to the peanuts
• Let stand for 5mins.

Spread the nuts on a clean kitchen towel and let stand for another couple of mins.This is to drain out any excess water.

transfer the nuts to a thick bottomed frying pan and keep tossing them every few secs.The heat should be at a minimum low.

Its a slow process so have patience,soon the skins would start to peel,keep tossing the nuts.

The nuts would start to crack in the middle.Keep tossing for few more minutes.transfer the nuts to a dry plate and let stand  for a while.the nuts will be kind of chewy when hot.

when the nuts have cooled down completely they will turn crunchy.store them in a air tight container to preserve the crunchiness.

A tasty and guilt free tea time or anytime snack.

பாப்பா பாட்டு

Spicy Potato Curry

உருளை கிழங்கு பொரியல்

A very versatile side which would tickle any ones taste buds,easily!!

Ingredients:

Potato 1/2 lb

onion 1(medium size)

garlic 5 cloves

oil 4tbsp

mustard seeds 1/4 tsp

curry leaves 6 no

red chillie pwdr 1tsp

turmeric pwdr 1/4tsp

coriander pwdr 2tsp

water 1/4 cup

salt 1tsp

chopped cilantro -for garnish

Method:

• Wash and peal the potatoe.dice them evenly.
• Chop the onions finely and crush the garlic.
• In a deep sauce pan pour in the oil and splutter the mustard seeds and curry leaves.Toss in the onions and saute until golden.When the onions are half cooked add the crushed garlic and continue to saute.
• Add the masalas,diced potato,salt and the  water to the fried onions and cover and cook for 10mins.
• When the potatoes are soft open the lid and continue to saute the mixture until the oil seperates.
• garnish with chopped cilantro.

yummy garlic potato fry is ready to be served.

Mashroom Pulav

மஷ்ரூம்  புலாவ்

A simple and very tasty rice dish.Its a sure hit with anybody. 

Ingredients

Mashroom          1 pound

2no                    Onion(small size)
2no                    Tomatoes
4cups                 Basmati Rice/Alzeera Rice
11/2tsp               Red Chillie Powder
1/2tsp                 Turmeric Powder
2tsp                    Coriander Powder
3inch                   Cinnamon stick
4no                     Cardamom pods
5no                     Cloves
2no                     Bay leaves
2no                     Star Anise
1pinch                 Black stone flower
5cloves               Garlic
3inch                  Ginger
3no                    Green chillies
3cup                  Water
3cup                  coconut milk
2tsp                   Salt(or to taste)
5tsp                   Oil
4tsp                   Ghee(clarified butter)
10no                  Mint leaves
2stalks               Coriander leaves

Method:

    Wipe the mashrooms with a damp kitchen towel and chop them finely.

Chop the onions ,tomatoes,mint and coriander leaves.slit the green chillies.Crush the ginger and garlic .

Wash the rice and soak in 3cups of water for 15mins.This helps in the even cooking of the rice.
In a heavy bottom pan add the oil and ghee.When the oil is just about hot add the spices (cinnamon,cardamom,cloves,star anise,stoneflower and bay leaves).Fry for a minute.Now toss in the chopped onions and fry until golden brown.When the onions are golden add tomatoes and the crushed ginger and garlic and fry for another minute.Now add the slit green chillies and the mint and coriander leaves and fry until the leaves are wilted.Throw in the mashrooms and saute untill the masrooms are wilted.To this add the dry masala powders(chillie,turmeric,coriander) and saute..Add salt and cook the masala mixture for a minute or two.Add the soaked rice and mix well.

Now pour in the water and the coconut milk..Check for salt and pressure cook the rice on medium high for one whistle.

Remove the pot from the stove top to prevent the rice from burning on the bottom.Wait for the steam to release and open the lid .

Wait for a couple of more minutes and then mix the rice taking care not to break it.serve hot with chips and ccucumber raita(salad).

Beetroot vada

பீட்ரூட் வடை

Beetroot is a  veggie which often does not make the favourite list of many.But this is a very clever and yet a simple way to introduce this fabulous veggie into your diet.

Ingredients:

Channa Dal   2cups

Beetroot          1 medium size(yielding approx 1 cup when grated)

chopped onion    3/4cup

green chili      3no(chop finely)

curry leaves 10 no(chop finely)

chopped cilantro 1 fist full

salt    2tsp

fennel seeds 1tsp

oil   for frying

Method:

Soak the Channa Dal in enough water for 4hrs.

   

Peel and grate the beetroot.Then squeeze out all the water from the beets,else the vadas will be very soggy and fall apart while frying. 

Drain the Dal well and grind it coarsely.Do not over grind!

Mix the ground Dal,beets ,onions,cilantro,curry leaves,chillies,fennel seeds and salt.Mix well.

Make small golf sized balls and flatten them.Fry them in hot oil in batches .

kadhamba kai sambar

கதம்ப காய் சாம்பார்

Sambar is a very popular and a very common dish which can be found in most of the South Indian house menu  on a daily basis. It is a very versatile dish which goes well with rice and  tiffin items like Idly or.Dosa.I usually make this in a large batch and store it in the fridge.When hunger strikes all I have to do is cook some rice or make dosa or idly, warm a few cups of this sambar in the microwave and Ta Da your meal is ready!!!

Ingredients:

Toor dhal 1 cup

water 11/2 cups

Turmeric powder 1 pinch

Asofoetida 1 pinch

garlic 2 cloves

tamarind  pingpong ball size

water 1/4 cup (soak the tamarind in the water and extract the pulp.)

Mixed veggies(Drum stick,egg plant,winter melon,green beans,carrots) 2 cups

water 1/2 cup

Turmeric powder 1 pinch

salt 1 tsp

oil  2tbsp

mustard seeds 1tsp

fenugreek seeds 1tsp

cummin seeds 1tsp

curry leaves 10 no

onions medium size 1 no

tomatoes 2 nos

red chillie pwdr 1 tsp

sambar powder 3 tsp

salt 1tsp

cilantro   a fist full

Method:

• soak the toor dhal in water for 15mins and pressure cook with the above ingredients.The cooked dhal should be soft and mushy.Mash it with a wooden spatula.  
• cook the veggies in water ,salt and turmeric.

•  chop the onions and tomatoes

• In a wide pan temper the oil with the mustard seeds, fenugreek seeds ,cummin seeds ,and curry leaves .Then add the chopped onions ans saute when the onion turns golden add the tomatoes and fry till the are tender and mushy.Throw in  the masala pwdrs and fry them for a couple of secs.Now add the cooked veggies , mashed dhal and tamarind extract..add salt,Bring to a boil and simmer for a couple of mins.

Check for salt and garnish with chopped cilantro.



Poridge

Thengaipaal Uzhundhu Kanji

A very simple and tasty dish.We usually have this as a brunch during weekends.A wholesome food which is kid friendly as its not spicy atall.

Ingredients:

2cups       Rice

1/4cup      Uradh dhal

5 cloves    Garlic

1/2tsp       Fenugreek seeds

2cups       Thick coconut milk

6cups        water

1tsp          salt(to taste)

method

Wash the rice and uradh dhal,skin the garlic.

Put all the ingredients in a wide pan except the coconut milk.Add enough water and cook until the rice and dhal are soft and mushy.Then add the salt.If the water is not enough adjust with little warm water and get a runny/poridge like consistency.Check for salt.finally add the coconut milk and simmer for a couple of minutes.do not let it boil else the milk will curdle up.

Eat it plain or with pickle or coconut thogayal.Yum!! 

ONLY GIRL

A lovely song I spotted

Spicy baked Chicken

This is a healthier version of fried chicken as I have baked the chicken instead of frying them in oil.Its very light and full of flavours and very simple to make too.

Ingredients:

5no      bone- in skinless  chicken thighs
1no      lime
3tsp     yogurt
1tsp     red chillie pwdr
1tsp     black pepper pwdr
1pinch  turmeric pwdr
1tsp     coriander pwdr
1tsp     garam masala pwdr
1/2 tsp cummin pwdr
1 tsp    crushed kasuri methi leaves(dried fenugreek leaves)
salt       to taste
2tsp     ginger garlic paste
4tsp     oil

Method:

Squeeze the lime to take out its juice.Make a marinade with all the above given ingredients.The yogurt should be thick else the marinade will be very runny.Make a couple of slits on the chicken thighs.This helps the masala to be absorbed well..Pour the marinade over the chicken mix well until coated ,cover and let stand for atleast 2-3hrs.Overnite marination works best though.

Pre heat the oven to 400 degrees. Spray a baking sheet /pan with cooking oil.Spread the chicken on the sheet.Drizzle some oil on the chicken.

Bake for 15mins on each side.Then broil on high for 2mins on each side.

Enjoy with your favourite side/dip.

Vendakai Poriyal

                       வெண்டைக்காய் பொரியல் 

(Okra Stir Fry)

A simple okra stir fry with onions and tomatoes.A ideal side for rice or chappathies.

Its kind of a little intimidating to mix okra with tomatoes as okra itself is a little gooey and adding tomatoes to it will make matters  worse ,but its not so.They both make a wonderful combination and its definitely worth a try.

Ingredients:

1Lb(1/2kg)         Okra/ladies finger

1No                    Onion

1no                     Tomatoe

1/2tsp                 Cummin seeds

1tsp                    Red chillie pwdr(R)

1pinch                Turmeric pwdr(T)

11/2tsp               Coriander pwdr(C)  

1/2tsp                 Salt(or to taste)

5tsp                    Oil

Method:

                 Chop the okra length wise.

Chop the onions and tomatoes.

Take a non stick pan and add the oil.splutter cummin seeds and fry the onions in it.When the onions are golden brown add the tomatoes and saute.When the tomatoes are soft and tender add the masalas(R,C&T).

Fry for a couple of seconds.Now add the chopped vegetable with salt and saute. Turn the heat to medium low,else the veggies will start to burn.Keep tossing the veggies ,slowly all the gooeness will wear off .

This dish goes well will about anything(plain rice and sambar,curd rice,chappathies).

Enjoy!!

Madras Mutton Biryani

This is our families all time favourite.Come sunday and this is a sure on our lunch menu.

Ingredients:

1lb(1/2kg)          Goat meat(Mutton) 
2no                    Onion(medium size)
2no                    Tomatoes
3cups                 Basmati Rice/Alzeera Rice
11/2tsp               Red Chillie Powder
1/2tsp                 Turmeric Powder
2tsp                    Coriander Powder
3inch                   Cinnamon stick
4no                     Cardamom pods
5no                     Cloves
2no                     Bay leaves
2no                     Star Anise
1pinch                 Black stone flower
5cloves               Garlic
3inch                  Ginger
3no                    Green chillies
4&1/2cup          Water
2tsp                   Salt(or to taste)
5tsp                   Oil
4tsp                   Ghee(clarified butter)
10no                  Mint leaves
2stalks               Coriander leaves

To marinate:

2Tbsp                Thick Yogurt
1tsp                   Salt
1pinch                Turmeric powder
1tsp                    Ginger&Garlic paste
1/2tsp                 Red chillie powder
1tsp                    Coriander powder

Method:
1.Chop the onions ,tomatoes,mint and coriander leaves.slit the green chillies.Crush the ginger and garlic .



Marinate the mutton pieces with the ingredients given under To marinate for atleast an hour.This will tenderise the meat and help absorb all the flavours of the masalas. 

Wash the rice and soak in 4&1/2 cups of water for 20mins.This helps in the even cooking of the rice.In this recipe I have used alzeera rice which very closely mimics zeeraga samba rice.

In a heavy bottom pan add the oil and ghee.When the oil is just about hot add the spices(cinnamon,cardamom,cloves,star anise,stoneflower and bay leaves).Fry for a minute.Now toss in the chopped onions and fry until golden brown.

When the onions are golden add the crushed ginger and garlic and fry for another minute.Now add the slit green chillies and the mint and coriander leaves and fry until the leaves are wilted.To this add the dry masala powders(chillie,turmeric,coriander) and saute.Finally add the marinated mutton pieces with the tomatoes and saute.Add salt and half a cup of water and cook the masala mixture for a minute or two.Transfer the contents to a pressure coker and pressure cook the meat until tender and soft.Normally 4 to 5 whistles on a medium high flame.When the steam is released check the meat, if not tender enough cook for anther couple of whistles.

Now we have the gravy ready.Add the soaked rice with the water.If the gravy is a little watery reduce the amount of water you add with the rice by half cup.Check for salt and pressure cook the rice on medium high for upto two whistles.remove the pot from the stove top to prevent the rice from burning on the bottom.Wait for the steam to release and open the lid .Wait for a couple of more minutes and then mix the rice taking care not to break it.

Delecious mutton biryani is now ready to be served.

Chicken Gravy I

Simple Chicken gravy with very simple ingredients.Easy to follow and to make too.This was the very first chicken gravy I tried when I started cooking.

Ingredients:
1lb(1/2kg)          Whole Chicken 
2no                    Onion(medium size)
3no                    Tomatoes
11/2tsp               Red Chillie Powder
1/2tsp                 Turmeric Powder
2tsp                    Coriander Powder
11/2tsp               Garam masala powder
4cloves               Garlic
1inch                  Ginger
1/2cup                Water
11/2tsp               Salt(or to taste)
4tsp                    Oil
1/2tsp                 Mustard seeds
5no                     Curry leaves
2stalks                Coriander leaves

Method:
1.Clean and cut the chicken in small pieces.
2.Chop the onions and tomatoes.Crush the ginger and garlic.
3.In a sauce pan add the oil and splutter the mustard seeds and curry leaves.Throw in the onions and saute until golden brown.Now add the crushed ginger and garlic (G&G)and saute untill the raw smell goes off.Add the masalas at this stage and continue frying.Take extra care to scrape the bottom of the pan as the masalas and the G&G might start to burn a little.
4.When the above mixture is just done add the chicken along with the tomatoes and mix well.Pour in the water.Do not add too much water as the chicken itself will release some water.add the salt.cover and cook for 5mins.Then open the lid and continue cooking until the chicken is nice and tender.
5.Finally garnish with coriander leaves and serve.

A nice side for chappathies,biryani or just plain white rice and rasam.

Dosai Amma Dosai

புளியோதரை (Tamarind Rice)

Puliyodharai -புளியோதரை  

Description

Tangy savoury rice served as prasadham in temples across South India.It is the most popular picnic food too down south.

Ingredients 1:

Cooked White Rice   5 cups

Sesame Oil                2Tbsp

Salt                           To taste

Turmeric powder       1/2 tsp

Ingredients 2:

Tamarind (one medium Lemon size)

Water                 1 1/2 cups

Red chillies         6 no

Coriander seeds 1Tbsp

Bengal Gram      1Tsp

Sesame seeds     1Tsp

Fenugrek seeds  1/2 Tsp

Oil                      1Tsp

Ingredients 3:

Oil                   (for Tempering)

Mustard seeds 1/2 Tsp

Curry Leaves

Peanuts           3Tbsp

Cashew nuts   10 no

Method:

Soak the Tamarind in water for 15mins  and extract the pulp.

Roast the Red chillies, Coriander seeds ,Bengal Gram ,sesame seeds and Fenugrek seeds  in  1 tsp of oil.Let cool for some time,then powder them finely using a coffee grinder.

In a pan and few teaspoons of oil and add the tamarind pulp and bring to a boil.Now simmer and add the ground powder and cook  for 20mins.By now the mixture will reduce in half and reach a paste like consistency and the oil floats up.

In a saute pan add little oil and roast the nuts(peanuts and cashew)In the same pan add few drops of oil splutter mustard seeds and curry leaves

Take a wide mixing bowl and put the cooked rice in it.Add salt,turmeric powder and the sesame oil to it and toss until coated.Now add the tamarind paste  little by little  and mix well.ckeck for tanginess.

Temper the rice mixture with nuts and mustard seeds and  curry leaves.Check for salt and tanginess and adjust accordingly.

Yummy puliyodharai is now ready to be served.