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Wednesday, October 24, 2018

Stuffed pavakai,Stuffed Bitter guard








 Ingredients:


  •    Bitter guard   2 nos
  •    Onion 2 nos
  •    Peanut powder 3 tbsp
  •    Saunf  1 tsp
  •   Cumin seeds 1 tsp
  •    Fenugreek seeds 1 tsp
  •    Onion seeds 1 tsp
  •    Chilli powder   1 tsp
  •     Turmeric powder 1 tsp
  •    Coriander powder  1 tsp
  •    Salt for taste


Method:

  • Cut the Bitter guard into small round shape remove the seeds it looks like a ring
  • Chop the onion into small pieces 
  • Rub the bitter guard with salt and rinse it well ,keep them in boiling salt water for 2 minutes and drain them ,this reduces the bitterness and make it little tender (don't over boil it otherwise end up in mash)
  • In  a pan heat  1 tbsp of oil fry all the seeds and add onion fry them until golden brown ,Add chilli,turmeric.coriander powder and salt fry them for few minutes
  • Now add the Peanut powder fry them until it start to golden brown
  • Stuff the Onion masala into the bitter guard ring fry them in pan in medium heat with little oil
  • Once the sides of the guard turn to be tender and soft turn of the heat 
  • Serve it  with rice


Karuvapillai kulambu,Curry leaves curry,











Ingredients:


  •    Tamarind lemon size
  •    Small onion 10 nos
  •    Garlic 6 pods
  •    Salt for taste
  •    Turmeric powder 1/2 tsp
  •    Asafotida  pinch
  •    Curry leaves few
  •    Sesame oil 1 tbsp


For fry and grind:
     

  •    Oil 1tsp
  •    Chana dal  1 tbsp
  •    Urud dal    1 tsp
  •    Coriander seeds 1 tbsp
  •    Fenugreek seeds 1 tsp
  •    Black pepper 1 tbsp
  •    Curry leaves 1 cup
  •    Dry chilli  4 nos

Fry them with little oil until curry leaves start to crisp and grind them into smooth powder

Method:


  •     In a pot add sesame oil fry small onion ,garlic ,and curry leaves until onion start to carmalise
  •     Add tamarind extract ,salt ,turmeric powder bring it to boil
  •     Once the tamarind raw smell start to go,mix the powder with water add it to the pot slowly by stirring ,mix it together
  •    Bring it to boil simmer it for 3 minutes 
  •    Now  karuvapillai kumalmbu is ready
  •    Serve it with rice and appalam


note: don't over boil it it taste bitter


    

Tuesday, October 9, 2018

kovakkai poriyal, stuffed kovakkai fry






Ingredients:

  •       Kovakai  300 gm
  •       Coconut  2 tbsp
  •       Dry red chilli  3 nos
  •       Coriander seeds 1 tbsp
  •       Channa dal  1 tbsp
  •       Asafotida  1 tsp
  •       Oil   1 tbsp +1 tsp
  •       Mustard seeds  1 tsp
  •       Curry leaves  few
  •       Salt for taste


Method:

  •     Rinse the kovakai and slit them length wise so that we can stuff our masala powder
  •     In a pan add tsp of oil saute dry red chilli,channa dal,coriander seeds for a minutes now add coconut and asafotida saute them all together until you start to smell roasted coconut aroma 
  •     Take off from the pan, Grind them all together along with salt into coarse powder
  •     Stuff this powder into the stilted kovakkai
  •     Heat the pan with 1 tbsp of oil add mustard seeds and curry leaves when the seeds start to pop add kovakai sprinkle some water close the lid cook the kovakkai until it is soft (  medium heat)
  •     Once they are soft take of the lid and fry them in slow flame until they all roasted
  •      kovakai is ready to serve

Wednesday, September 26, 2018

kutharavalli dosai, Barnyard Millet dosai










INGREDIENTS:


  •            Barnyard millet 1 cup
  •            Urud dhall  2 tbsp(1/4 cup)
  •            Sago    1 tbsp
  •            Fenugreek seeds  1 tsp
  •            Salt for taste


METHOD:            

  •       Rinse and  Soak millet,dhall, Sago and fenugreek seeds together for 6 hours minimum or soak it overnight
  •         Grind them all together 
  •         Add salt and let it sit to ferment atleast 4 hours 
  •         Once it fermented either Refrigerate it or make it into Dosa 
  •          Serve it with any chutney

Wednesday, March 21, 2018

Spicy Idly fry, Idly roast



Ingredients:

  •   Idly 4 Cut into cubes
  •   Idly podi(powder) 2 tbsp
  •   Sesame oil 2 tsp


Method:

  •   Heat a flat pan with sesame oil keep the flame low
  •   Add the Idly podi mix them well now add the idly fry them until all the side coated with podi
  •   Keep the flame low fry the idly until all sides started to crisp
  •   Eat it while it is hot

Tuesday, March 20, 2018

Coriander chutney ,Coriander chutney tirunelveli style

Ingredients:
  •    Coriander leaves a bunch
  •    Red dry chilli 3 nos
  •    Tamarind  1 inch
  •    Oil 1 tsp
  •    Salt for taste

Method:

  •    Separate the coriander leaves from the stalk rinse it well
  •    Heat a pan with little oil roast the red chilli ,Remove it keep it separately
  •    Same pan fry the coriander leaves slightly until the leaves turn its colour
  •    Cool the leaves and then grind them all together in the blender 
  •    Use the pulse switch to grind it which gives the chutney coarse not smooth texture
  •    Eat it with dosa or curd rice

   

Raw mango chutney, Mangai Thuvaiyal

Ingredients:

  •   Green mango(raw mango) 1
  •   Green chilli 2 nos
  •   Ginger 1/2 inch
  •   Coriander leaves few 
  •   Salt for taste

 
Method:

  •   Wash and grate the mango
  •   Grind them all together 
  •   Mango chutney is ready eat it with curd rice or for roti
  •   Heat a pan with tsp of oil add mustard seeds when it start to pop add it to the chutney but it is totally optional