Curry leaves Chutney (Karivepilai Thuvaiyal)

Ingredients :-

Curry leaves (cleaned) - 1 cup

urid dal (Black Gram dal)- 1 table spoon

red chilies - 6

coconut(grinded) - 1/2 cup

garlic - 1 clove

oil - 1 teaspoon

tamarind - small pea size

salt to taste

Method :-

Roast urad dal, and chilies in one teaspoon oil.

Finally, add curry leaves, and saute until it becomes crisp.

Allow it to cool.

Grind the ingredients with salt, garlic and piece a of tamarind to a smooth paste.

Tasty chutney is ready!

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Ghee Rice | Coconut Milk Rice

Ingredients:-

Rice - 2 cups ( Basmati, ponni, Jeeraka samba or sona masoori )

Grated coconut - 3 cups

Cardamom - 2 nos

Cloves - 5 nos

Cinnamon - 1 inch

Bay leaves - 2

Cashew nuts - 15 nos

Raisins - 15 nos

Ghee - 2 tablespoons

Salt -  to taste

Method :-

Wash the rice and soak for 20 to 30 minutes.

Grind the coconut and extract the milk .

Add enough water and make 4 cups of milk.

You can use coconut milk powder or ready made tin coconut milk too.

Heat ghee in a pressure cooker and add cloves, cardamom, cinnamon pieces, and cashew nuts. 

Once the cashews turn golden brown, add bay leaves and raisins.

Pour coconut milk.

Before the milk begins to boil, add the soaked rice and enough salt.

Pressure cook for ten minutes or one whistle in medium flame.

Serve hot with chicken, mutton or any Vegetable kurma.

Paruppu Thuvaiyal | Toor dal Chutney | Thuvaram Paruppu Thuvaiyal

Traditional thuvaram paruppu / toor dal chutney recipe...

Ingredients:-

Tuvar dal / Toor dal - 1/2 cup

Dry chilli - 3 to 4 nos

Garlic - 1 clove

Tamarind - Pea-sized 

Grated coconut - 1/2 cup

salt to taste.

Method:-

Dry roast the dal and chilies.

Grind them with salt, coconut, tamarind, garlic, and adequate water.

Serve with rice or idli dosa.

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Sambar Without Sambar Powder

Ingredients :-

• Toor dal - 1 cup
• small onion - 20 nos
• tomato( big) - 1
• brinjal (small)- 2
• Drumstick - 1
• green chilli - 2
• chilli powder - 1/2 teaspoon
• coriander powder - 1/4 teaspoon
• grated coconut - 1/2 cup
• cumin seed- 1/2 teaspoon
• tamarind - 1 small lemon size
• asafoetida - 1 pinch

For seasoning...

• oil - 2 teaspoons
• fenugreek seeds - 1/2 teaspoon
• mustard - 1/2 teaspoon
• curry leaves - 10 nos

Method :

• Pressure cook dal with turmeric powder and asafoetida.
• Wash and cut the vegetables.
• Grind the coconut with cumin seeds.
• Heat oil in a pan and add onion and green chillies.
• Saute for a minute and add all the remaining vegetables one by one.
• Add salt and saute for three more minutes.
• Add the tamarind juice, chilli, turmeric and coriander powders.
• Now add the cooked dal and mix well.
• Pour the coconut cumin mix and allow it to boil for three minutes.
• Adjust salt and season the sambar with fenugreek, mustard and curry leaves.
• Garnish with coriander leaves and serve hot with rice.

Capsicum Fry | Kudai Milagai Poriyal | Capsicum Kootu

Ingredients:-

Capsicum - 3

Grated coconut - 1/2 cup

Cumin seed - 1/2 teaspoon

Chili powder - 1 teaspoon

Turmeric powder - 1/4 tsp

Ginger - 1/2 inch piece 

For seasoning...

Oil - 5 teaspoons

Mustard seeds , Urad dal, and curry leaves 

salt to taste.

Method:-

Cut the capsicums into small pieces.

Dry grind the coconut with cumin and ginger.

Heat oil in a pan, add mustard, urad dal, and some curry leaves.

Allow the mustard to splutter and add the capsicum pieces.

Add salt and saute for two minutes.

Reduce the flame and add turmeric and chili powders.

Add the coconut mix and saute for two more minutes.

Finally, adjust salt and remove it from the flame.

Serve with rice or chapatis.

*********

Chicken Roast | Chicken Fry Recipe

Ingredients:-

Chicken - 1/2 kg

Ginger garlic paste -1 teaspoon

Curd - 3 tbsp

Chili powder - 1 1/2 teaspoon

Turmeric powder - 1/4 teaspoon

Garam Masala - 1/2 teaspoon

Onion - 1 

Green chilies - 2

Curry leaves - 2 sprigs

Oil for frying

Salt to taste.

Method:-

Marinate the chicken with ginger-garlic paste, turmeric, chili powder, garam masala, curd, and salt for an hour.

Slice the onion & green chilies and keep aside.

Heat oil in a pan and fry the marinated chicken until it is well cooked.

Finally, add the onion slices, green chilies, and curry leaves. Fry for 3 more minutes.

Spicy & tasty chicken fry is ready.

Thirunelveli Meen Kulambu | Fish Curry

Ingredients

• King Fish, sliced - 1/2 kg
• Tomato - 1
• shallots - 25
• green chilli - 3
• Garlic (sliced)- 3 cloves
• Chilli powder - 2 teaspoons
• coriander powder - 4 teaspoons
• turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Tamarind - lemon size ball
• Salt - to taste
• Oil, mustard, fenugreek seeds and curry leaves for Tempering

Method

• Clean the fish pieces and marinate with salt and turmeric for 1/2 an hour.
• Grind the coconut with cumin seeds and shallots.
• Soak the tamarind, and extract 2 cups of juice and add all the dry masala powders to it.
• Heat oil in a pan and add the fenugreek seeds, mustard seeds and curry leaves, let the mustard seeds splutter. Then, add the tamarind masala mix.
• Add diced tomato, slit green chillies and garlic slices.
• When the mixture starts to boils, add the fish and cook for 3 minutes.
• Pour the ground coconut mixture and cover the pan.
• Cook until the oil separates.
• Serve hot with rice.

                                              *****

Green tea with lemon

Ingredients :-

Water - 1 cup

Green tea - 1 teaspoon

lemon juice - 5 drops

Sugar or honey for taste.

Method:-

Boil one cup of water.

When the water boils add the green tea leaves.

Allow it to brew for 30 seconds.

Remove from the flame, and add the lemon juice.

Filter it and add honey or sugar.

Refreshing, healthy Lemon green tea ready.

*******

Green Gram Susiyam | Susiyam | Suzhiyam Recipe

Quick and delicious Green gram susiyam recipe. This Moong dal recipe is a popular evening snack in south India.

Ingredients 

Cooked green gram - 3/4 cups

Jaggery powder or sugar - 4 tbsp

Idli batter - 1 cup

Grated coconut - 1/4 cup

Cardamom (crushed) - 2

Flattened rice (aval) - 1 handful

Salt - 1 pinch

Method

Mash cooked green gram with a spoon. 

Add 4 tbsp jaggery powder or sugar, crushed cardamom, grated coconut, flattened rice & a pinch of salt. 

Make lemon-sized balls.

Dip the green gram balls in idli batter and fry in oil till golden colour. (Keep the flame in medium)

A delicious evening snack is ready!

You can try these easy snack recipes also...

Oats Paniyaram | Sweet Paniyaram Recipe

Rava Paniyaram | Sooji Appam with Jaggery

                                                                   ***

Carrot rice | Kids Lunchbox Recipe

This is a simple and healthy lunch box recipe for kids.

Ingredients

Cooked rice - 1 cup

Grated carrot - 1/2 cup

Chopped onion - 1 table spoon

Chopped green chili - 1

oil - 2 teaspoons

Mustard, urad dal and a few curry leaves for seasoning,

and salt to taste.

Method

Heat oil in a pan and add the seasoning.

Add onion and chilies and saute for a minute.

Mix the grated carrot and salt.

Saute for two more minutes.

Add the rice, and garnish with coriander leaves carrot slices.

Colourful, tempting lunch box item ready.

*******

Potato Kurma Recipe | Fried Potato Kurma

Ingredients:-

potato - 2

Tomato (chopped)- 1

Onion( chopped) -1

Green chilli (chopped) - 2

Grated coconut - 1 cup

Cashewnut - 2

Ginger garlic paste - 1 teaspoon

Chili Powder - 1/2 teaspoon

Turmeric powder - 1/4 tespoon

Cinnamon - 1 inch

clove - 3

fennel seeds - 1/2 teaspoon

oil - 2 tablespoons

salt to taste.

Method :-

Wash, peel and cut the potatos.

Fry it in 3 tabelspoon oil and keep aside.

Grind the coconut with cashews and fennel seeds.

In the remaining oil, add chinnamon and cloves.

Add ginger garlic paste.

Saute it and add the chopped onion, green chilies, and tomatos.

Add the masala powders and saute for a minute.

When the oil separates, pour the coconut mix and salt.

Add one cup of water, cover the pan, and cook for 5 minutes.

Add the fried potatos and cook 3 more minutes in low heat.

Garnish with coriander leaves and serve with fried rice or chapatis.

*************

Jeera Rice | Cumin Fried Rice

Simple variety rice recipe in a pressure cooker.

Ingredients:-

Basmati rice - 1 cup

Cumin seed (jeera) - 1 teaspoon

Cloves - 3

Cinnamon - a small piece

Cashews - 10

Yogurt- 1/4 cup

Oil - 2 tablespoons

Ghee - 1 tsp

Salt to taste

Method:-

Heat oil & ghee in a pressure cooker.

Add the cumin seeds, cloves, cinnamon & cashews. 

When it starts to splutter, add the washed rice and yogurt and saute for a minute.

Pour 1 1/2 cups water. Mix well and add adequate salt.

Cover the lid and pressure cook for one whistle in a medium flame.

Serve with any kurma and raitha.

Lemon Mint Juice

Ingredients :-

lemon -1

mint leaves - 6

honey - 4 tbsp

and a pinch of salt.

Method :-

Add crushed mint leaves with the juice of one lemon.

Mix 4 tablespoon honey and a pinch of salt.

Filter the juice and serve.

Idli Podi Recipe | Dry Chutney Powder | Gun Powder Recipe

Ingredients:-

Urad dal - 1 cup

Chana dal - 1/2 cup

Dry chili - 12 to 15 nos

Garlic - 1clove

Asafoetida - 1/2 teaspoon

Salt to taste

Oil - 1 teaspoon

Method:-

Dry roast all the ingredients in oil.

Finally, add one or two garlic cloves and roast for few seconds & turn off the stove.

Allow it to cool and grind them to a coarse powder.

Store it in an airtight container.

                                                        ******

Kaara Chutney for Idli, Dosa | Spicy Onion Chutney with Tomato

Simple Onion, tomato chutney recipe for idli dosa, pongal &paniyaram.

Try these simple breakfast recipes here...

Ingredients:-

Onion (big) - 2

Ripe Tomatoes - 2

Dry Red chilies - 6 

Garlic - 5 cloves

Curry leaves - 3 sprigs

Coriander leaves - 1 handful

Tamarind - small piece (pea size)

Oil - 3 tsp, 

mustard, urad dal and few curry leaves for seasoning.


Method:-

Chop the onions and tomatoes & peel the garlic cloves.

Clean the leaves and keep aside.

Pour 2 tsp oil in a pan.

Add onions,tomato & garlic cloves.

Saute for 3 to 5 minutes in medium flame.

Add curry leaves & coriander leaves. Saute for a minute.

Remove from the stove and allow the ingredients to cool.

Grind the ingredients with enough salt and tamarind.

Heat a tsp of oil and season with mustard and curry leaves.

Mix it with the chutney.

Serve with idli or dosa.

                                                  ******

Paruppu Adai | Mixed Dal Pancake | Adai Dosa Recipe

Ingredients:-

Channa dal (gram dal) - 1 cup

Tuvar dal - 1/2 cup

Moong dal - 1/2 cup

Urad dal (black gram) - 1/4 cup

Boiled rice - 1/2 cup

Grated coconut -1/2 cup

Chopped onion - 1 cup

Green chili (chopped)- 3

For seasoning...

Oil - 2 tsp

Mustard - 1/2 tsp

 

Urad dal  - 1 tsp 

Asafoetida - 1 pinch

Curry leaves (chopped) - 1 teaspoon

Method:-

*Soak the dal and rice for 3 hours.

*Grind them into a smooth paste with chili powder, salt, and cumin seeds.

* Keep the batter in a bowl and mix the grated coconut in it.

* Pour 3 teaspoons of oil in a pan, and add the seasoning, chopped onion, and green chilies.

* Saute for 3 minutes and remove it from the flame.

* Add the onion mixture to the adai batter, and mix well.

* Make thick pancakes with this batter. Pour oil on the sides and center and cook both sides until crisp.

* Tasty, spicy paruppu adai ready.

* Serve hot with avial, chutney, or jaggery.

Kadalai Kuzhambu | Konda kadalai Kulambu | Kadalai Puli Kulambu

Ingredients 

• Black channa - 1 cup
• Tomato - 1
• Onion - 1
• Brinjal - 2
• Drumstick - 1
• Green chili - 2
• Chili powder - 1 teaspoon
• Coriander powder - 2 teaspoons
• Turmeric powder - 1/2 teaspoon
• Grated coconut - 1 cup
• Cumin seeds - 1/2 teaspoon
• Tamarind - small lemon size
• Salt to taste
• Oil, mustard seeds, and curry leaves for seasoning.

Method

• Soak the chickpeas overnight and Pressure-cook until it cooks well.
• Slice the onion, tomatoes, and green chilies.
• Cut the drumstick and brinjal.
• Soak the tamarind and take 1 cup juice from that.
• Grind the coconut with cumin seeds into a fine paste.
• Heat oil, and season with mustard seeds and curry leaves.
• Add onion, green chilies, tomato, brinjal, and drumstick pieces one by one.
• Add salt and saute for 2 minutes.
• Then, add the coconut mix and tamarind juice.
• Cover the pan and allow it to cook for 8 to 10 minutes in low flame until the oil separates.
• Serve hot with rice.

Traditional Chicken Curry | Chicken Kulambu

Ingredients

Chicken - 500 grams

Tomato (big) - 1

Onion- 2

Coconut( grated) - 1 cup

Cinnamon - 1/2 inch

Clove - 2 nos

Turmeric powder - 1/2 teaspoon

Chili powder - 2 teaspoons

Coriander powder - 3 teaspoons

Garam masala - 1/2 teaspoon

Crushed Ginger garlic - 1 tablespoon

Oil - 3 tablespoons

Salt to taste...

Method

Wash the chicken pieces and marinate with salt and turmeric powder.

Grind the coconut with tomato and onion.

Heat oil in a pan, add cinnamon, cloves, and curry leaves.

Add crushed ginger and garlic and saute for a minute.

Add the chicken pieces and saute for 3 minutes in oil.

Add 1/2 cup water and cook for 5 minutes. 

Then, add chili, turmeric, and coriander powders.

Add required salt.

Mix well and cook for another 5 minutes.

Add the ground coconut, onion tomato paste, and half a teaspoon of garam masala.

Add water to adjust the consistency.

Cover and cook for ten more minutes in low flame.

Garnish with fresh coriander leaves.

Serve hot with rice, chapati, or idli dosa.

Ragi adai

Ragi is the most recommended diet food for diabetic patients.

Make this tasty food and enjoy it.

Ingredients:-

Ragi (red millet) powder - 1 cup

Chopped onion -1

Chopped green chili - 2

Chopped coriander leaves - 1 teaspoon

Chopped curry leaves - 1 teaspoon

salt to taste

Method:-

Mix ragi flour, onion, green chilies, curry leaves, Coriander leaves, and salt in a bowl.

Add water and make a smooth dough.

Divide it into lemon sized balls.

Place a non-stick tawa on the stove and keep one ball in it.

Make it to a round shape with your fingers.

Pour little oil and turn over, allow it to cook little more time.

Remove from the tawa and serve hot with mint chutney.

Healthy, ragi adai is ready!

Pepper Rasam | Thirunelveli Rasam

Ingredients :-

Tamarind - small gooseberry size

Tomatoes - 2

Pepper - 1 teaspoon

Cumin seed - 1/2 teaspoon

Garlic - 3 cloves

Chopped coriander leaves - 2 teaspoon

Oil - 2 tsp

Mustard - 1/2 teaspoon

Red chilies - 3

Asafoetida -1/4 teaspoon

Curry leaves - 10 to 15 nos

Method:-

Soak tamarind in water and extract three cups of juice.

Crush pepper, cumin, and garlic cloves and keep aside.

Squeeze the tomatoes with salt, turmeric powder and few curry leaves.

Heat 2 teaspoons of oil in a wok.

Splutter mustard seeds and add red chilies, asafoetida and curry leaves.

Add crushed pepper, cumin, and garlic mixture. Fry for few seconds in oil.

Pour the tamarind mixture & add squeezed tomatoes. 

Cook till frothy and garnish with chopped coriander leaves.

Easy Pepper rasam is ready. Serve hot with rice & curry!

                                          ******

Chukku Kaappi

Ingredients :-

Palm jaggery (karupatti) - 100 grams

Chukku powder (dried ginger) - 1 teaspoon

Pepper - 1/2 teaspoon

Cardamam- 1

Water - 3 cups

Method:-

Pour water in a pan and add karupatti and boil.

Mix well to dissolve.

Add crushed cardamam, pepper and chukku powder in it.

Allow it to boil for two more minutes.

Remove it from the flame and, filter it.

Add milk if needed.

Refreshing natural health drink is ready.

It helps us to get rid of cough and cold.

Onion Pakoda | Restaurant Style Vengaya Pakoda

Ingredients:-

Besan (gram flour) - 1 cup

Rice flour - 1 tbsp

Onion - 1

Chopped green chilies- 2

Chili powder - 1/2 tsp

Chopped curry leaves - 1 tbsp

Chopped coriander leaves - 1 tbsp

Asafoetida - 1/4 tsp

Salt to taste

Oil for frying

Water for kneading

Method:-

Slice the onion into thin strips. 

Add the onion slices into a bowl and put all the ingredients

except oil and water and mash it with your hand for at least 3 to 5 minutes.

Add the besan flour / kadalai maavu & rice flour and mix well.

Sprinkle little water and make a soft dough.

For crispy pakodas, you can add 1 tbsp of hot oil or 1/4 tsp of baking soda to the batter.

Heat oil in a pan.

Take one handful of dough and sprinkle it in hot oil.

Fry until golden colour and drain the excess oil in a paper towel.

Spicy onion pakodas ready.

Moong dal Murukku | Easy Murukku Recipe

Ingredients:-

Rice powder - 1 cup

Moong dal - 1/2 cup

Cumin seed - 1/2 teaspoon

Sesame seed - 1 teaspoon

Asafoetida - 1 pinch

Oil - for frying

Water - for kneading

Salt _ to taste

Method:-

Pressure cook moong dal and mash it smooth with a spoon. 

Add rice flour, cumin seeds, sesame seeds, salt, and asafoetida in it and make a soft dough with adequate water and one spoon oil or ghee.

Place one handful of dough in a murukku press and make round murukkus in plastic sheets.

Heat enough oil in a frying pan, and add the murukkus one by one and deep fry till golden colour.

Crispy, crunchy murukku is ready.

Vermicelli Payasam (Semiya payasam)

Ingredients:

Vermicelli (Semiya) – 100 Grams

Milk - 2 Cups

Cardamom – 3

Sugar – 3/4 to 1 cup

Cashew nuts – 15

Raisins – 15

Ghee - 2 teaspoons

Method

In a tawa, add a teaspoon of ghee and roast the cashews and raisins and keep it aside. Again add one spoon of ghee and roast the vermicelli to golden brown colour.

Pour 2 cups of milk in a pan and bring it to boil. Add the roasted semiya (vermicelli) to the milk and cook for 5 minutes. When the vermicelli turns soft, add sugar and stir continuously. After the sugar dissolves, add cardamom powder and remove from fire. 

Garnish with roasted cashews and raisins and serve hot or cold.

Sarkarai Pongal | Sweet Pongal Recipe

This is a famous festival sweet recipe in Tamil Nadu.

Ingredients:-

Raw Rice (White rice) - 1 cup

Moong dal - 1/4 cup

Jaggery - 1 3/4 cup

Cardamom (crushed) - 5 Nos

Cashew nuts - 10 Nos

Raisins- 15 Nos

Coconut pieces - 2 tablespoon (optional)

Grated ginger - 1/2 teaspoon

Ghee - 3 tablespoons

Water - 2 1/2 cups

Method:-

Clean the rice and dry roast moong dal. Wash it twice and pressure cook with 3 cups of water.

Melt the jaggery in a cup of water and strain the syrup.

Mash the cooked rice, dal mixture together and pour the jaggery syrup.

Add ginger, crushed cardamom to the rice jaggery mixture. 

Mix well and cook for 8 to 10 minutes in low flame.

Fry cashews, coconut pieces, and raisins in a teaspoon of ghee and add to the pongal.

Add the remaining ghee and turn off the flame.

Traditional Sweet Pongal is ready!