Pasalai Keerai

Spinach chutney(Palak)

Indgredients

1 bunch spinach leaves

½ cup shallots

2 garlic cloves

4 green chillies

1 tsp cumin seeds

1 tbsp coconut cooking oil

Salt to taste

Method

Heat oil in a pan and fry cumin seeds,onion,green chillies and garlic.

Once the onion is soft add spinach leaves and  fry for further 2 minutes.

Remove from heat add salt.

Once the mixture is cold grind it.

Serve with hot rice or Dosa.

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Javvarusi upma - Sabudana Kichadi

Sago Salad

Ingredients

1 cup sago (javvarusi)

1 big onion diced

4 green chillies

10 curry leaves

1 medium boiled potato

1 tsp cumin seeds

1 tsp turmeric powder

1 tbsp cooking oil

1 tsp mustard seeds

¼ peanuts roasted

½ cup chickpeas(cooked)(optional)

Salt to taste

½ tsp sugar

1 tsp lemon juice

Dry fenugreek leaves to garnish (optional)

Preparation

Wash sago, just sprinkle some water and allow to sit for overnight or 3 to 4 hours.

Peel boiled potato skin and roughly mash it.

Boil the chickpeas.

Powder roasted peanut roughly .

Method

Heat oil in a pan and add mustard seeds.

Once the mustard scatter add cumin seeds,chopped onion, green chillies and curry leaves.

Once the onions become translucent add mashed potatoes and turmeric powder.

Fry for 2 to 3 minutes and add the sago.

On low flame fry the sago until it becomes transparent.

Add salt,chickpeas and sugar.

Remove the pan from heat add lemon juice and roughly chopped peanuts.

Garnish with dry fenugreek leaves before serving.

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Meen Varuval

Fish fry

½ kg Fish boneless

1 tbsp garlic powder (optional)

1 tbsp red chilli powder

1 tbsp garam masala powder

1 tsp turmeric powder

1 tsp grounded pepper

1 tbsp lemon juice

Salt to taste

cooking oil to fry the fish

Mix all the ingredients together and marinate the fish for at least 1 hour

Heat oil and deep fry the fish.

Don't add any gram or corn flour it forms a thick outside  skin layer.

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Sambar powder

Ingredients

20 red chilli(round sambar chilli)

100 gms coriander seeds

2 tbsp chenna dhal

4 tbsp toor dhal

1 tsp fenugreek seeds

1 tsp cumin seeds

1 ½ tsp mustard seeds

1 tsp gingely oil

Method

In a nonstick pan heat oil.

Fry red chilli for 5 minutes on a low flame and keep the chilli aside in a plate.

In same pan fry chenna dhal and toor dhal  until it turns light red in color.

And keep it with red chilli.

Next in same pan fry coriander seeds, cumin seeds, fenugreek seeds and mustard.

Once the mixture is cold grind everything and store it in an airtight container.

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Ginger curd

Ingi pachadi

1 cup curd

4 inch Ginger

2 Garlic clove

1 green chilli

4 tbsp shredded coconut

½ tsp sugar

1 tsp oil

5 curry leaves

1 tsp mustard

¼ tsp asafoetida powder

Salt to taste

Method

4 inch Ginger

2 Garlic clove

1 green chilli

4 tbsp shredded coconut

½ tsp sugar

5 curry leaves

Grind all the ingredients together adding some water.

Mix this mixture in curd and add salt.

 For Seasoning

Heat some oil in a pan.

Add asafoetida powder and mustard seeds.

 Close flame once mustard seeds are popped.

Pour it over the curd and serve.

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Groundnut chutney

Verkadalai Chutney

For Chutney

1 cup raw peanut

½ cup shredded coconut

2dry red cilli

Salt to taste

2  2inch thin tamarind

Heat pan and Fry groundnut for 10 minutes.

Allow it to cool.

Rub the skin and remove the skin completely.

Grind everything together adding little water.

For seasoning

1 tsp oil

½ tsp mustard seeds

5curry leaves

1 dry red chilli

Heat oil in pan.

Allow mustard to pop, add curry leaves and red chilli.

Pour it over the chutney before serving.

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Tamil Nadu Chicken Biriyani

Ingredients

500gms chicken

2 cups of jeera rice(or basmathi)

3 cups of water

2 tbsp ghee

2 tbsp cooking oil

3  2inch cinnamon stick

2 Cloves

3 cardamom pod

2 tbsp coriander seed

2 to 3 dry red chillies

 2 medium sized onion

2 tomatoes

 2 bay leaves

1 tbsp aniseed

5 green chillies

10 curry leaves

1 inch kalpasi(Black stone flower)optional

2 tbsp ginger garlic paste

1 bunch mint leaves

juice of 1/2 lemon

3 tbsp curd

Salt to taste

1 tsp turmeric powder

 Preparation

It is better to prep everything before starting to cook.

2 tbsp of ghee

2 tbsp cooking oil

mix together

2 cups of jeera rice-just wash and keep it aside

chop onion and tomatoes into thin slices

2 medium sized onion 

2 tomatoes

2 inch cinnamon stick

1 cardamom pod

1 Clove

10 curry leaves

2 bay  leaves

1 tbsp aniseed

5 green chillies

1 bunch mint leaves

2tbsp ginger garlic paste

½ lemon

3 tbsp curd

Salt to taste

 Biriyani Powder

1-2inch cinnamon stick

1 clove

2 cardamom pod

2 tbsp coriander seed

2 to 3 dry red chillies

grind all the above ingredients for biriyani powder

Method

 Heat cooking pan add oil and ghee.

First fry cinnamon stick ,bay leaves, kalpasi, green chillies,cardamom and aniseed.

Next add  onion and curry leaves, fry until it turns transparent.

Add tomato and fry for further 5 to 10 minutes.

Add the biriyani powder and ginger garlic paste.

Fry until oil separates.

                                     Next fry chicken and turmeric powder for 5 minutes.

Add curd and fry further 10 minutes

Add rice and water and salt.

While water start to boil add mint leaves and lemon juice..

Cover and cook for 15 minutes on low flame

Note: this is the same recipe used for mutton and lamb biriyani.

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Kalan Kulambu-mushroom gravy

Mushroom Gravy

Ingredients

500 gm button mushroom

2 tbsp cooking oil

2 tbsp coriander seeds

1 tbsp black pepper corns

1 tbsp cumin seeds

1 tbsp aniseed

½ tbsp fenugreek seeds

3 dry red chilies

1 chopped medium sized tomato

¼ cup shredded coconut

3 cloves garlic

2 small sticks of cinnamon

1 tsp white poppy seeds

1 finely chopped onion

10 curry leaves

1 tsp mustard seeds

½ tsp turmeric powder

Salt to taste.

 Prep

Heat 1 tbsp oil in a non stick pan.

Fry coriander seeds, pepper,cumin ,fernugreek, aniseed and red chilli one by one on a medium flame.

Once the raw smell goes add chopped tomato,1/4 cup coconut, cinnamon sticks,  garlic and poppy seeds.

Fry further until the tomato is cooked properly.

Allow the mixture to cool.

Grind the mixture into fine paste by adding enough water.

Method

Heat 1tbsp oil in a pan add mustard seeds and allow it to pop and fry the onion and curry leaves.

Once the onion is transparent  add mushrooms and turmeric powder.

Fry for further 5 to 10 minutes and add the grinded paste and salt.

Allow the gravy to boil for sometime.

Garnish with coriander leaves and serve.

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Kola urundai-Meat Balls

Ingredients

500 gm minced meat

3 cloves of garlic

3inch ginger 

1 tbsp aniseed

1 inch cinnamon stick

2 tsp white poppy seeds

5 green chiili

1 onion chopped

1 tsp garam masala powder(optional)

2 tsp red chilli powder

2 tsp coriander powder

1 egg

1 tbsp gram flour

Cooking oil

Salt to taste

½ bunch chopped coriander leaves

Preparation

Powder aniseed and poppy seed and cinnamon stick.

In the same jar or pestle add ginger, garlic and green chilli and grind into coarse paste.

Finely chop the onion and coriander leaves.

Mix the minced meat with coriander leaves, onion, chilli powder, coriander powder, egg, salt, garam masala, and gram flour. Combine all together and make into small lemon size balls.

In a non stick pan shallow fry the meatballs until golden brown.

Note:  if the mixture become soggy add some bread crumbs.

You can use mutton, chicken and goat for this recipe.

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I'm filled with nutritious Benefits

Broken Black Gram Idly Powder

 Black gram contains sodium, iron, phosphorous, potassium and calcium. Consuming this for breakfast adds lot of nutritious benefit to our body. Mixing this with gingerly oil adds some more strength to your bones. Enjoy the simple version of my grandma's  healthy idly podi....

Ingredients

1 cup broken black gram

¾ cup gram dal

1 tbsp pepper

1 tsp oil

Salt to taste

Method

Heat oil in a pan

 Add broken gram dal, fry until raw smell goes out.

Next add pepper and fry for further 5 minutes.

Once the mixture is cool grind this in a mixer for 2 minutes, remove the lid, add gram dal, salt and grind it to a coarse powder.

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South Indian Garlic Pickle

Poondu Urukai

Ingredients

500 gms garlic

150 ml sesame oil

300 ml lime juice

½ cup coriander seeds

1 tbsp Fenugreek seeds

10 curry leaves

3 tbsp red chilli powder

1 tsp turmeric powder

1 tbsp shredded jaggery

Salt to taste

Preparation

Dry roast coriander and fenugreek seeds with curry leaves.

Once the mixture is cooled powder it.

Slice the garlic lengthwise.

Method

Heat oil in a non-stick pan, add mustard and allow it to splatter.

Now add sliced garlic, once the garlic is softened add lime juice, salt, turmeric powder, chilli powder and grinned powder.

When the oil starts to separate from pan close the flame and add jaggery.

Once the pickle is cooled store it in an air tight container.

 

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Beetroot chutney

Ingredients

½ cup roughly chopped beetroot

1 tbsp cooking oil

2 red chilies

1 tbsp chana dhal

1 tsp coriander seeds

1 tsp cumin seeds

1 clove garlic

1 inch tamarind

1 tbsp coconut shredded( optional)

Salt to taste

Method

Peel the beetroot skin and chop roughly.

In a pan heat oil,  add chana dhal, red chilli, garlic, tamarind,  cumin seeds and coriander seeds,  fry nicely for 2 minutes.

One the raw smell is gone add the beetroot and sprinkle some water to cook the beetroot.

Open fry on low flame for ten minutes don’t overcook.

At last add coconut and salt.

Once the mixture is cool grind it and serve with rice or parathas.

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Crispy potato fry

Urulaikilangu Varuaval

Ingredients

½ kg Potatoes (any variety)

1tbsp cooking oil

1tsp black mustard seeds

1tsp cumin seeds

10 Curry leaves

2tsp Chilli powder

1tsp coriander powder

1tsp Gram flour

½ tsp turmeric powder

1tbsp Corn flour

Salt to taste

Preparation

Cook the potatoes and remove the skin.

Cut into small cubes.

In a bowl mix potatoes with chilli powder, cumin seeds, curry leaves, gram flour, turmeric powder, coriander powder, salt and corn flour.

Method

In a non-stick pan heat oil and add mustard.

Once the mustard seed pop, add the potato mix.

Open cook in a low flame until the potatoes are crispy.

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Traditional chicken Gravy

South Indian Koli Kuzmbu

Ingredients

500 grams of  Chicken with bone

500 grams of Shallots

5 Red chillies

1 tbsp cumin seeds

1 tbsp pepper corns

4 garlic cloves

2 inch ginger

½ cup coconut

3 tbsp coriander powder

10 curry leaves

5 cashew nut

½ tsp turmeric powder

2 tbsp Cooking oil

Salt 

Method

In a pan heat 2 tbsp of oil.

Once the oil is heated add the onion and fry until it turns brown.

Next add Red chilli, Pepper corns, Cumin Seeds, 6 Curry leaves, Ginger, Garlic and Cashew nut.

Fry for minimum 10 minutes.

Next add the coriander powder and coconut and fry for further 5 minutes.

Once the fried mixture is cooled grind it into fine paste adding some water.

In a separate thick bottom pan add 1 tbsp of oil , 4 Curry Leaves and fry the chicken in medium heat with turmeric powder.

In 5 minutes add the grinded paste and allow the gravy to boil.

Once the gravy started to boil add salt close the pan and cook until the chicken is tender.

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No compromise idly podi

Idly Podi

Most south Indian pantry is not completed without this essential idly powder. Some people label this recipe as Milagai powder(chilli powder) or Idly podi. You an store this in an air tight container for up to six months.

Ingredients

2 tsp oil

½ tsp black mustard seed

12 curry leaves

10 dry red chillies

½ cup chana dal

½ cup Urad dal(white whole)

½ tsp asafoetida

Salt

Method

In a pan heat 1 tsp oil. 

Add mustard to the oil, Once mustard  turns  pale in color  take the mustard out and keep it in a plate.

In the same pan fry red chillies and curry leaves and asafoetida powder, remove it from the pan and put it in the same plate with mustard.

Add the remaining 1 tsp oil and fry Chana Dal until it turns light red in color remove and keep it in the plate.

In the same pan add Urad Dal and fry until golden brown and keep it in the same plate with the remaining ingredient.

Allow it to cool and grind it with required amount of salt to taste.

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