Brinjal Dal | Kathirikai Dal Recipe | Brinjal Curry Recipe

Simple and tasty dal recipe for chapati & rice.

Curry Ingredients

• 200gm  brinjal (white/purple) - Cubed

• 1 medium-sized onion - chopped

• 6 cloves of garlic - peeled

• 1 large tomato - chopped

• ¼ cup toor/masoor dal

• ¼ tsp fenugreek seeds

• ½ tsp turmeric powder

• 2 pinches asafoetida 

• Water

• 3 tsp oil

• ½ tsp cumin seeds

• 2 dried red chilies (long)

• 2 sprigs curry leaves

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• ¼ tsp garam masala

• ¼ tsp sugar

• Salt to taste

• Chopped coriander leaves for garnishing

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Preparation

1. Wash the brinjal and dice them. Keep them soaked in water until you cook. 

2. Wash the toor/masoor dal and add it to a pressure cooker, along with fenugreek seeds, ¼ tsp turmeric powder, 1 pinch of asafoetida, chopped tomatoes, and ¾ cup water.

3. Pressure cook for 2-3 whistles. Once the pressure releases, open the pressure cooker and mash the dal mixture. 

4. In a pan, heat 3 tsp oil. Add cumin seeds, red chilies, and a pinch of asafoetida. Let the cumin seeds splutter.

5. Then add the chopped onion, garlic cloves, curry leaves, and salt. Saute till the onions are translucent.

6. Add ¼ tsp turmeric powder, ½ tsp red chili powder, ¼ tsp garam masala. Cook for a minute. 

7. Drain the brinjal from the water and add it to the kadai. Saute for 2 mins. 

8. Add ¼ cup water, cover, and cook for 5 mins. 

9. After 5 mins, brinjal should be well cooked. Add the cooked dal mixture and ¼ cup water. 

10. Add ¼ tsp sugar and salt to taste. Cook for 3 mins and turn off the stove.

11. Garnish with coriander leaves. Serve hot with chapati or rice.

Oats Paniyaram | Sweet Paniyaram Recipe

Healthy and tasty oats paniyaram recipe. This sweet paniyaram is a perfect evening snack for kids as well as adults.

Ingredients

 

Oats - 1/2 cup 
Wheat flour - 1/4 cup 

Rice flour - 1/2 tbsp

Sugar - 5 tbsp

Diced almonds - 2 tbsp

Cardamom powder - 1/4 tsp

Baking soda - 1/4 tsp

salt - 1 pinch 

Method 

Mix oats with wheat flour and rice flour.

Add a pinch of salt and water to make a thick batter and rest for 30 minutes.

 

 After 30 minutes, add sugar, baking soda, cardamom powder, almonds, and mix well. 

In a paniyaram pan, add half tsp ghee or oil in each hole, and fill each hole up to 3/4th with batter.

Cook both sides till golden in medium flame. 

Adding ghee will enhance the taste of the paniyaram.

If you don't have a paniyaram pan you can fry the paniyaram directly in oil.

Delicious oats paniyaram is ready!

For video recipe, Check Here...

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Mixed Vegetable Curry | Veg Kurma Recipe

This is a spicy and tasty kurma with lot of vegetables and peanuts.

Ingredients.

Mixed Vegetables ( carrot, beans, peas) - 1 cup

Potato (medium size) - 1

Tomato - 1

Onion -1

Green chilies - 2

Turmeric powder - 1/4 tsp

Chili powder - 1/2 tsp

Curry powder - 1 tsp
or
Garam masala powder - 1/2  tsp

Coriander leaves - 1 tbsp


To Grind

Coconut (shredded) - 1/2 cup

Peanuts - 1 tbsp

Fennel seeds - 1 tsp


For Seasoning

Cinnamon - 1 inch piece

Cloves - 3

Bay leaves - 2


Method

Heat three teaspoons of oil in a pan and add cinnamon, cloves and bay leaves into it.

Add sliced onions and green chilies and saute for a minute.

Then add the chopped potatoes, cover the pan and cook for sometime.

When the potatoes are half done, add the tomatoes and salt.

Let it cook for two more minutes.

Add the mixed vegetables and add the turmeric, chili and curry powders.

Then add the ground masala mix and add enough water.

Adjust salt, cover the pan and allow the gravy to cook for five more minutes.

Garnish with coriander leaves and serve hot with chapati or rice.

For video recipe in Tamil...

Mixed Vegetable Kurma 

Thirunelveli Paruppu Kuzhambu | Paruppu Kulambu

Thirunelveli paruppu kuzhambu is different from the normal paruppu kuzhambu or sambar. This kulambu is made using less toor dal. This kuzhambu will be in watery consistency and goes well with any spicy vegetable poriyal or egg omelette.

For Video Recipe in Tamil...

https://youtu.be/4RciwvAmdG8

Ingredients 

Toor dal - 1/2 cup
Green chili -5
Tomato - 1
Onion small - 3
Brinjal small - 1
Garlic - 2 cloves
Turmeric powder - 1/4 teaspoon
Tamarind - one lemon size

For Grinding
grated coconut - 1/2 cup
cumin seeds - 1/2 teaspoon

For seasoning
Red chilies -2
Mustard seeds - 1/4 teaspoon
Curry leaves -10
A pinch of asafoetida.

Method 

• Pressure cook toor dal with tomato, green chilies, brinjal, small onion, garlic pods, and turmeric.
• Extract pulp from the tamarind and keep aside.
• Grind the coconut with cumin seeds.
• Mash the cooked dal and vegetables.
• Add the coconut mixture and tamarind pulp to the mashed dal.
• Mix enough water and salt to taste (the consistency should me thin).
• Add the seasoning ingredients to the oil and allow it to splutter. 
• Add the dal tamarind mixture to the seasoning. 
• Remove from flame when the mixture starts to froth
• Serve hot with rice. 

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Soya Chunks Fry | Meal Maker Dry Roast

Ingredients:

Soya Chunks	2 Cups
Onions	2
Tomato	2
Green Chilly	2
Turmeric Powder	1/4 tsp
Chilli Powder	1 tsp
Coriander Powder	1/2 tsp
Garam Masala	1/2 tsp
Ginger Garlic Paste	1 tsp
Cinnamon	1 stick
Cloves	5 cloves
Bay leaf	1
Oil	3 Tbsp
Salt	To taste
Coriander leaves	For garnish

Method:

• Boil 3 cups of water in a pan along with a teaspoon of salt. 
• Once the water has boiled, turn off the heat and add the soya chunks to the water. Let it soak for about 15 mins. 
• Drain the soya chunks and wash it well with cold water and drain well again. 
• Finely chop the onions and tomatoes. Slit the green chilies.
• Heat oil in a pan, and temper with cinnamon, cloves, and bay leaves. 
• Add onion and green chilies to the pan and saute until golden brown. 
• Add the ginger-garlic paste and fry for a minute.
• Add the tomatoes and saute until mushy. Add salt as required
• Add the drained soya chunks and 1/2 a cup of water to the pan. 
• Add all the spice powders and mix well. 
• Cook on medium heat until oil separates or until desired consistency is achieved. 
• Serve hot with rice or roti. 

Carrot Poriyal | Carrot fry with Coconut

 Ingredients: 

Carrots, large	6
Coconut, grated	¾ cup
Turmeric powder	¼ tsp
Chilli powder	1 tsp
Cumin seeds	1 tsp
Mustard seed	1 tsp
Urad dal	1 tsp
Curry leaves	1 sprig
salt	To taste

Method: 

• Wash and chop the carrots into small pieces. 
• Grind coarsely the coconut and jeera, adding 2 tbsp of water.
• Heat oil in a wok, add the mustard seeds and allow them to splutter. Add the urad dal and curry leaves and fry for 30 secs. 
• Add the chopped carrots and sprinkle 2-3 tbsp of water. Cover and cook the carrots, stirring them once in a while. 
• When the carrots are almost cooked, add the turmeric powder, chilli powder and salt. Mix well.  
• Add the ground coconut mixture and cook 3-4 minutes or until it becomes dry. 
• Serve hot with rice or roti. 

Masoor dal Sambar with Spinach | Keerai Sambar

Simple & healthy spinach sambar recipe for rice & idli, dosa.

Ingredients:

Masoor dal / Red lentils	1 cup
Spinach, finely chopped	1 cup
Onion, medium-sized	1
Tomato, medium-sized	2
Green chilies	2
Garlic	3 cloves
Turmeric powder	½ tsp
Red chili powder	1 tsp
Sambar powder	½ tsp
For seasoning
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Curry leaves	A handful
Asafoetida	A pinch
Oil	3 tsp

Method:

• Wash the masoor dal. Finely chop the spinach, onions, tomatoes, garlic, and green chilies.
• Pressure cook the masoor dal along with turmeric and the chopped spinach, onions, tomatoes, garlic, and green chilies.
• Heat oil in a pan, add the mustard seeds and cumin seeds, allow them to splutter. Add the curry leaves and asafoetida, fry for 30 seconds.
• Add the cooked masoor dal mixture into the pan. Add red chili powder, sambar powder, and salt to the mixture along with ½ cup of water. Mix well.
• Let the sambar boil for 2-3 minutes. Turn off the heat.
• Serve hot with idli, dosa, or rice. 

Paruppu Keerai Kootu | Keerai Kootu Recipe

Ingredients:

Paruppu Keerai / Purslane leaves	1 Bunch
Shallots	5
Tomato	1
Green Chilli	2
Garlic	2 cloves
Cumin	1 tsp
Toor dal / Pigeon Pea	½ cup
Turmeric powder	¼ tsp
Salt	To taste
For Seasoning
Mustard seeds Urad dal / black gram Dried red chilli Finely chopped Shallots Curry leaves Oil	½ tsp ½ tsp 1 2 Handful 1 Tbsp

Method:

• Wash the toor dal, add turmeric powder, water and pressure cook the dal and mash it.

• Wash and remove the roots from the paruppu keerai then coarsely chop the keerai.  

• Coarsely chop the shallots, tomatoes, garlic, and green chilies. 
• In a pan, add the keerai, shallots, tomatoes, garlic, green chilies,  jeera, salt, and 1/4 cup of water. Cover and cook till the keerai is completely cooked. 

• Once the keerai mixture is completely cooked, Let it cool and blend it coarsely in a blender.

• Heat oil in a pan, add finely chopped shallots and let them brown slightly. Add mustard seed and allow them to splutter. Then, add urad dal, curry leaves and red chilies and fry for 30 seconds. 
• Add the mashed dal and blended keerai mixture to the pan. Mix well and turn off the heat. 
• Serve hot with rice or rotis. 

Spicy Potato Fry in 10 Minutes | Urulai Kizhangu Poriyal

Simple potato fry recipe for rice. We can prepare this easy potato recipe in ten minutes.

Ingredients 

• Medium-sized potatoes - 3 nos
• Onion - 1 small
• Green chilli - 1
• Chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - 1 pinch
• Salt - to taste 
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Oil - 2 tbsp
• Curry leaves - a handful 
• Coriander leaves - few sprigs

Method

• Dice the potatoes to cubes of about 1 cm. 
• Chop the onion and green chilli.
• Heat the oil in a pan and add the mustard seeds and urad dal
• Let the mustard seeds splutter and then add curry leaves and asafoetida. Fry for 30 seconds. 
• Add onion and green chilli.
• Add the diced potatoes and add salt. Saute on high flame for about 3 mins. 
• Add chili powder, turmeric powder and mix well.  
• Cover the pan and cook on medium heat. Toss the potatoes occasionally to prevent them from sticking to the pan. 
• Once the potatoes are completely cooked, turn off the heat. 
• Serve with rice and sambar. 

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Vivika Recipe | Sweet Idli Recipe

Vivika (Sweet idli) is a traditional recipe made in Tamil nadu. I have tasted vivika made by my mother and grandmother in my childhood but never came across one since. So, I decided to make them myself using the same recipe used by my mother. I have used jaggery in my recipe but we can also make vivika with palm sugar(karuppatti)

Ingredients Required:

Raw white rice - 1 cup

Boiled white Rice - 1/4 cup

Urad Dal - 1 tbsp

Fenugreek seed - 1/2 tsp

Salt - ½ tsp

Powdered jaggery - 200gms/as per taste

Shredded coconut - ½ cup

Cardamom - 3 nos
Dry ginger powder - 1 pinch

Baking soda - ½ tsp

Cashew - 10-15 nos (optional)

Ghee - 

Method:

1.Soak the raw white rice and the boiled white rice in water for 8 hrs.

2.Soak the urad dal and fenugreek in water for 8 hrs.

3.After the ingredients have soaked, drain the water.

4.Put the urad dal and fenugreek into the grinder add some water and grind for around 5 mins.

5.Now, add the soaked rice into the grinder and grind by adding water to form a smooth batter.

6.Grind the cooked rice in a mixer and add this along with the ingredients in the grinder. Grind for about 2 mins. Now, the batter is ready.

7.Mix salt into this batter and let the batter ferment for 8 hrs.

8.Before making idlis, add the baking soda, crushed jaggery, shredded coconut, powdered cardamom, ginger powder and broken cashews to the fermented batter and mix well.

9.Grease the idli mold with oil or ghee and pour the batter into the mold.

10.Steam the idlis in an idli cooker for approximately 8-10 mins.

11.Insert a toothpick or knife into the center of an idli and check if it comes out clean. If not, steam for a few more minutes.

12.Let the idlis cool for 2-3 minutes and then de-mold them with a spoon. 

Snake gourd Fry | Pudalangai Poriyal

This is an easy snake gourd recipe to make in ten minutes.

Ingredients:-

Snake gourd - 1 (400 gms)

Coconut - 1/2 cup

Turmeric powder - 1/4 tsp

Salt to taste.

For seasoning

Red chilies - 3

Oil - 3 teaspoons

Urad dal - 1 teaspoon

Mustard seeds - 1/2 teaspoon

Curry leaves - 10

Asafoetida / hing -1 Pinch 

Method

Slice the snake gourd into thin pieces.

Take oil in a pan. Add the seasoning.

Add sliced snake gourd pieces, turmeric powder and salt.

Cover the pan and cook for 5 to 7 minutes in medium flame. No need to add water.

Add grated coconut. Fry for two more minutes and turn off the flame.

Simple and tasty snake gourd fry is ready!

Easy Oats Dosa | Instant Dosa Recipe

Ingredients

Wheat Flour - 1 cup
Oats -1 cup
Onion -2
Green chili -3
Urad dal - 1 tbsp
Mustard - 1/2 tsp
Curry leaves - 10 Nos

Method

Dry grind the Oats and make a coarse powder.

Mix wheat flour and oats. Make a batter out of them with enough water. Keep aside for 15 to 20 minutes.

Chop the onions and green chilies.

Heat oil in a pan, add urad dal and mustard seeds. Allow it to splutter.

Add curry leaves, onion, chilies, and curry leaves. Saute for 3 minutes.

Mix the above mixture into the batter.

Pour a spoonful of batter onto a hot griddle (dosa tawa) and cook both the sides well with little oil.

Serve hot with chutney or sambar. 

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Murungakkai Poricha Kuzambu | Drumstick Curry Recipe for Rice

Ingredients:-

Drumstick - 2 nos
Small onions - 5 nos
Grated coconut - 2 tablespoons
Fennel seeds - 1 teaspoon
Dry chilies  - 8
Coriander seeds  - 2 teaspoons
Turmeric powder - 1/4 teaspoon

For seasoning...

Oil - 2 tablespoons
Mustard seeds- 1/2 Teaspoon
Urad dal - 1/4 Teaspoon
Curry leaves - 10 nos

Method:-

Slice the onions.

Cut the drumstick into 2-inch pieces.

Dry roast chilies, coriander, and fennel seeds and grind with coconut.

Heat oil in a pan, and add the seasoning.

Add onion slices and drumstick pieces one by one and fry for a minute.

Add the ground masala with enough water.

Allow the mixture to boil for 5 more minutes and when the gravy becomes thick, remove it from the fire and serve hot with rice and papad.

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Mix Vegetable Kurma | Veg Kurma

Ingredients 

Potato( small) - 2

Onion - 1

Green chilies - 2

Tomato(big) - 1

Capsicum -1

Beans - 15

Carrot -1

Green Peas- 1 cup

Turmeric Powder - 1/2 Teaspoon

Chili Powder - 1 Teaspoon

Garam masala - 1/2 Teaspoon.

Ginger Garlic paste - 1 Teaspoon.

For grinding...

Grated coconut -1 cup

fennel seeds -1 teaspoon

cashew -2

For Seasoning

Cinnamon- 1 inch

Cloves - 2

Curry Leaves - 10

Method 

Grind coconut with fennel seeds and cashew and keep aside.

Cut the vegetables into small pieces.

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

Add Onion and green chilies.

When Onion became translucent add the ginger garlic paste, and saute for a while.

Then, add the potato and saute for three minutes.

After that, add the remaining vegetables and saute.

Add enough water and allow the vegetables to cook.

Finally, add the coconut mix and the masala powders. 

Adjust the salt.

Cover the pan and cook for another five minutes in low flame.

Garnish with coriander leaves and serve hot with chapati,roti or parathas.

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