Murungakkai Sambar | முருங்கைக்காய் சாம்பார்

Chettinad Garlic Rasam | செட்டிநாடு பூண்டு ரசம் | Garlic Rasam | பூண்டு ...

Pumpkin Thogayal | பரங்கிக்காய் துவையல் / தொகையல் | Pumpkin Chutney

Parangikkai venthayakuzhambu

https://youtu.be/X2VyXxzs7WU

Bread Vada

Bored with regular vadas? Try out this new tasty and crunchy bread vada...🍞🍩

A quick evening snack loved by all especially children. Try it out and leave your feedback!

Ingredients:

Bread : 1/2 loaf
Onion : 2, finely chopped
Green Chillies: 2 finely chopped
Ginger : half inch finely chopped
Coriander leaves: few, finely chopped
Rice Flour 2 teaspoons
Corn flour1 teaspoon
Fresh curd: a small cup
Ghee: 2 teaspoons
Salt: as needed
Oil : to Deep fry
(Note: we can also add in chopped cabbage, carrot and your favourite vegetables)

Method:

Firstly crumble the bread pieces using the mixer grinder.

Transferred the crumbled bread pieces to a bowl. And the finely chopped onions green chillies coriander leaves then add on rice flour corn flour and ghee with required salt.

Mix them all by adding the cup of curd and form a dough.

Grease your hands with little ghee or oil, pinch little little balls from the dough, tap into patties and fry them in hot oil till golden brown.

The crunchy bread vada is ready!

Pirandai Thokku / Hadjot Gravy

Pirandai Thokku

Pirandai is a creeper that has wonderful medicinal uses and health benefits. It is called "Adamant Creeper | Devil's Back Bone | Veldt Grape" in English and it's botanical name is Cissus quadrangularris and it is called Hadjot in Hindi. This creeper grows easily everywhere and can be very easily grown in pots at home. [- Source: "Google"]

                                                                                                     

INGREDIENTS :

Pirandai- chopped, 250 grams

Turmeric powder: 1/2 tspn

Red chillies: 50 gms, nearly 25-30 nos

Tamarind/ Puli / Imli: lemon sized

Salt: as required

Katti Perungayam / Compunded asafoetida: sundaikkai sized 3 balls [if using powdered asafotida, use 2 tspns]

Fenugreek seeds/ venthayam / Methi seeds: 1/2 tspn

Ginger: 3 inches, chopped

Gingelly oil: 100 gms

Jaggery: sundaikkai sized- 1 ball

METHOD:

• Cut the 4 thin corners of pirandai, and chop it well, then wash it thoroughly. Grease some oil in hands before handling raw pirandai.

• Heat a kadai, add some oil, once oil is heated, add the washed pirandai + 1/2 tspn of turmeric powder, saute them very well in medium flame until pirandai changes its color to subtle. Turn off and keep it aside.

• In a kadai, first dry roast methi seeds to golden color and keep it aside, then add a tspn of oil to the same kadai, fry the katti perungayam and keep it aside.

• In a mixie jar, add salt, tamarind, red chillies, golden roasted methi, fried katti perungayam, ginger and grind them nicely to a smooth consistency. Then add the finely sauted pirandai and dry grind it first and then add little water to make the contents to a fine paste like a chutney.

• Heat a kadai, add 100 gms of gingelly oil, once warmed, add the pirandai paste, add some water in mixie jar to wipe out all the contents and add them to the kadai. Add jaggery to it.

• Saute the pirandai paste in the oil nicely until it reaches thokku / pulikaichal consistency, it will ooze out oil. This is the perfect stage. Turn the flame off.

• You can mix it in rice, can be used as a side dish for curd rice, idly, dosa, roti, puri, etc.

Pirandai Thokku is ready!!!

Health Benefits of Pirandai:

1. Treats all digestion related problems like gastritis, indigestion and lack of appetite.
2. Very good for treating sprains and swollen joints.
3. Best worming medicine, treats piles, menstrual problems and is also the best home remedy for ear pain. 

Pavakkai Ellu Kuzhambu

Searching for a perfect blend of tasty and healthy dish? This is one such treat! Very healthy and very very tasty!!!

Ingredients:

Method:

First, slice bitterguard, coat with salt and soak in water. After 30 mins, rinse in same water and then wash again in clean water, squeeze and keep it ready.

Meanwhile in 30 mins, pop out sesame seeds in dry heat pan, with some oil, dry roast coconut, toor - urad dhal, dhaniya, red chilly. Grind them coarsely. This is special masala powder.

After 30 mins of pavakkai, heat kadai, add sesame oil, temper mustard and methi seeds, fry pavakkai along with curry leaves and turmeric powder.

Add tamarind extract, tomato paste, special masala powder, hing, boil and cook them.

Add salt and jaggery, cook for 5-8 mins until you reach kuzhambu consistency.

Serve hot!

Click below for video:

VadaCurry

"South-India's most popular gravy, crave side-dish for idly, dosa, chappathi, poori, etc, lets see how shall we make it as simple as possible"

Ingredients

For Steamed Vada

   Bengal gram dhal/ kadala paruppu: 1/2 cup [or] Toor Dhal/ thuvaram paruppu: 1/2 cup
   Chilli powder -1/2 tspn
   Turmeric powder - a pinch
   Onion: 2 big, finely chopped

   Salt: as req

   

   For gravy
   Onion - 2 big, sliced
   Tomato - 3, finely chopped
   Turmeric powder - 1/4 tspn
   Kashmiri Red Chilli powder - 1/2 tspn

Medium Thick Coconut milk[2nd milk]: 1/2 cup

Special Masala Paste for gravy
   Ginger garlic paste - 1 1/2 tsp
   Green chilli -1-2
   Fennel seeds/Sombu -1/2 tsp
   Cinnamon - 1 inch piece
   Cloves -2
   Cardamom -1 

Sambhar powder: 1/4 tspn

   To temper:  Oil+Ghee: 2-3 tbsp and  Bay leaf -1

 To Garnish
   Coriander leaves - 1 tbsp finely chopped

Mint leaves - 2-3 leaves

Curry leaves: few

METHOD

Primary prepartion: First keep the following ready

1. Wash and soak dhal for 30 mins in warm water. Extract the soaked dhal. Coarsely grind it by adding very little water to make as a thick vada batter.

In the vada batter, add salt [for vada], tumeric powder,chilli powder, chopped onions. Mix well, make it as balls, grease idly plates, place the vadas, steam it in idly pot.

"You can also fry vadas instead of steaming: if you wish"

Once vadas are cooked, cool it and crumble it. Keep it ready. 

2. Grind all items mentioned under Special Masala Paste for gravy

3. Prepare coconut milk and keep it ready.

Curry Preparation

Heat a kadai, add items mentioned under "to temper", saute very well: onion, tomato, turmeric powder, kashmiri red chilli powder,  Add special masala paste, mix and saute well so that oil releases the gravy.

Add coconut milk, salt and cook well. Add the crumbled vada. Add water if needed for the gravy, close pan with the lid and cook for 5 mins in low-med flame. Once done, garnish and serve hot!

Vadacurry is ready!!

Dahi Puri

Ingredients

Panipuri- as req

Green chutney: as req

Sweet chutney: as req

For chutneys, click here "Chat Chutneys"

Onions, Coriander leaves: finely chopped

Carrot: grated

Rock salt/black salt: as req per taste

Fresh thick dahi/card: as req

Sprouts mixed with Black/Rock salt: for stuffing

Kashmiri Red chilli powder: for garnishing

METHOD

First, make a hole in the center of each puris.

Place the poked puris in a plate, stuff the sprouts mix. Add a tspn of mint and sweet chutney.

 Garnish, onions, coriander leaves, carrots and sev/ompodi. Sprinkle black/rock salt.

Take thick curd, whisk well upto creamy. Dress up with curd, sprinkle some chopped coriander leaves, sev/ompodi, kashmiri red chilli powder.

Serve immediately after curd dressing so that puris wont turn soggy!

Enjoy Dahi Puri!

Chat Chutneys [mint/green chutney and sweet chutney]

INGREDIENTS AND METHOD

Green Chutney:

Mint leaves: a bunch

Coriander leaves: a bunch

Ginger: 1/2 inch

Garlic: 3-5 pods

Green chillies: 2 nos

Lemon juice: 2 tspn

Roasted jeera/cumin powder: 1 tspn

Black/rock salt: 1/2 tspn

Water: to grind

• In a mixie jar, add all the above ingredients and grind well to a chutney consistency. Filter it  and keep it aside. Green Chutney is ready.

 Sweet Chutney:

Tamarind: a medium gooseberry size

Dates: 5-6 deseeded

Jaggery: partly crushed- 3 tspn or as shown in pic

Roasted cumin/jeera powder: 1/2 tspn

Rock salt: 2 pinches

Water: to boil

 
 
In a pan, add all the ingredients and boil, mash the contents. Turn off the flame, once cooled, grind it in mixie, strain it well using filter and keep it aside. Sweet chutney is ready!!

Mysore Pak (Perfect taste and texture)

There is a strong thought that Mysore pak is the hardest cake especially when made in home and in some catering. To break it, after many research, I found a way to make it in such a way that it melts in our mouth! Just give out a try to enjoy this heavenly Mysore pak!

Ingredients

Besan flour/ Gram flour/ kadalai maavu: 1 cup

Sugar: 2-2.5 cups

Water: 1/2 - 3/4 cup 

Ghee: 1 cup

Aavin butter: 1/2 cup

Refined oil: 1/2 cup

METHOD

First, take a kadai, pour the oil, ghee and butter, then place on stove in a low-med flame. Once butter melts, you will get froth with some spluttering sound, once the sound reduces, turn off.

Sieve the besan flour, grease a plate with oil-ghee-butter (trio) mixture and keep ready.

Heat a non stick pan, add sugar and water, mix the sugar syrup well and wait until you get 1 string consistency.

Once attained 1 string, simmer the stove, (by this time switch on the trio mixture stove and  simmer it, you have to add this to the besan mixture kadai).

Now add the add the sieved besan to the sugar syrup in batches, stir well  so that no lumps are formed.

Now, add 1 ladle of trio oil mixture to the besan mixture, it will froth and will be absoebed while mixing. Likewise, add 2-3ladles of trio oil mixture and repeat the same process.

It will thicken and again will absorb while mixing. Remember everything should be done in simmer stove.

Add the remaining oil mixture, mix well, it will become POROUS. By consistent mixing, you will get dough like fluffy froth porous mixture. When you take and pour back it in the kadai using ladle, it should be in a idly batter consistency.

Once attained this stage, pour it in the greased plate, in 3-5 mins, put pieces, transfer it to air tight container.

Mysore Pak is ready!

Note:

Just use the measurements as such mentioned, to attain the perfect melting mysore pak!

Aaloo Methi Adai

An of-course wow and energetic dish and for your hungry tummy!!!

 INGREDIENTS

Adai Batter: As required

For adai batter recipe, click here: "Adai Batter"

Potatoes: 3, well boiled.

Kasuri Methi- A hand full, soaked in warm water.

Onion: finely chopped

Salt: exactly few pinches alone [because already we've added salt to the adai batter]

METHOD:

First, take the well boiled potatoes, mash them lightly. 

Add the mashed potatoes to the mixie jar, add little water and grind smoothly as a paste.

Add the potato paste to the adai batter. Take out the soaked kasuri methi leaves, squeeze out the water and add it to the adai batter. Add few pinches of salt as mentioned above and mix well everything. Check and adjust batter consistency.

Heat the dosa tawa, spread oil, pour the batter and spread it evenly. Add oil to the corners, toast and cook both the sides. Serve hot!

AALOO METHI ADAI IS READY!!

Veg Manchow Gravy: Chinese curry- in 3 easy steps

A royal and perfect partner for fried rice, noodles, naan, roti and other Indian Breads. 

INGREDIENTS

Spring onion: 1 bunch finely chopped

Onion: 1 diced

Carrots, red and green capsicums: julliened 1 bowl

Ginger garlic: 1.5 tspn crushed

Garlic: 3 cloves, finely chopped

Tomato, soya sauces: 5 and 3 tspns

Redchilli powder: 2 tspn

Butter: to temper

Maida and corn flour: each 2 tspn, make a paste with water.

Salt: as req

Water: 2 tumbler or so, for gravy.

Method

Heat a pan, add butter, once melted, add chopped garlic and saute.Add spring onion and onion and saute well.

Add crushed ginger garlic, julliened veggies, sauces, saute well. Add the maida corn flour paste and stir without any lumps.

Add 2 tumblers of water and add salt, let it boil for 12-15 mins in slow medium flame. You will get a glossy look as you've added maida cornflour paste!

Veg Manchow Gravy is ready!!!