"Butter Murukku,Athirasam and Nei Urundai"(Christmas and New Year Special Traditional Palakaram)

Hi....to all my Visitors and Friends!!!

Wishing you all Merry Christmas and Prosperous New Year 2013!!!:-)

Season's Greetings!!!

Lets us give Santa Claus our traditional treat this Christmas Season:-)

About this Foodie!

"Butter Murukku,Athirasam and Nei Urundai" are famous  combinational and popular palakaram variety of South India .

"Butter Murukku" has its own unique flavor and aroma and well known for its crispiness.

"Athirasam" is another palakaram variety  well known for its aromatic flavor of cardamon and jaggery  the consistency of this dish is semi crispy nature and pleasant to look.

"Nei Urundai" is a special palakaram  variety famous for its softness and aroma of melted ghee and easy to eat especially for elderly people who has no tooth, so that they get the satisfaction of eating.

"Butter Murukku"

"Butter Murukku"

Recipe

Ingredients

1. Pulungal arisi(Boiled Rice) - 4 cups

2. Pottu Kadalai(Roasted gram) - 1 cup

3. Butter - 1/2 cup

4. Yel - 2 tblspn

5. Salt - To taste

6. Oil - To fry

Method

1. Soak pulungal arisi in water for 2 hrs and make  it into batter with semi tight consistency and dont add water while grinding.

2. Now add powdered pottu kadalai , yel , butter and salt to the batter and nicely mix and put inside the murukku achu and lay it on a trace paper.

3. Now add oil to a pan such that the murukku gets nicely fried and floats up.

"Athirasam"

"Athirasam"

Recipe

Ingredients

1. Raw rice(Pachai arisi) - 3 cups

2. Jaggery(Vellam) - 2 1/2 cup

3. Cardamom - 10 nos (powdered)

4. Oil - To fry

Method

 1.Soak raw rice in water for 1 hr and nicely drain water and powder it using mixer grinder and nicely sieve it.

2. In a pan add jaggery and 1/4 cup water and prepare paagu(one string consistency when touched with your forefinger and thumb).

3. Now add the powdered rice to this melted jaggery(paagu) and add powdered cardamon and 1 pinch baking pwder and tightly pack with a cloth such that air does does not get inside the contents and allow it to store for 1 day and second day make it to desired shapes and fry it in oil and serve it.

"Athirasam batter ready for 1 day storage"

"Athirasam"

"Nei Urundai"

"Nei Urundai"

Recipe

Ingredients

1.  Pasiparuppu - 1/2 kg

2. Arisi maavu (Rice flour) - 1/2 kg

3. Sugar - 3/4 kg

4. Ghee - 1/2 kg or to taste

Method

1. Gently roast  pasiparuppu and powder it.

2. Gently roast arisi maavu for only 20-30 secs so that the raw smell goes off.

3. Make sugar also to powdered form.

4. Now heat the ghee and mix the melted ghee along with the powdered pasiparuppu,arisi maavu and powdered sugar and nicely mix them all and shape it to balls and serve it.

Try all the above and you will Love it!!

Happy Foodie!!!

"Pachai Payir Kuzhambu"

Pachai Payir Kuzhambu

Quantity:2-3 members

About this Foodie!

"Pachai Payir Kuzhambu", is a traditional South Indian dish made from Green gram/Pachai Payir(in Tamil) which by nature rich in protein and its flavor willbe very good and can be taken all season.

Best side dish with white rice, dosai , idly and taking lime pickle and appalam as side dish for pachai payir kuzhambu rice is the best combination of my taste.

"Pachai Payir Kuzhambu"

Recipe

Ingredients

1. Green gram / Pachai Payir - 1 cup

2. Big Onion - 2 no

3. Tomato - 1 no

4. Chilly powder - 1/2 tsp or to your taste

5. Turmeric powder - 1/4 tsp

6. Coriander  powder - 2 tbspn

7. Mustard seeds and Ulunthum paruppu - 1/4 tsp each

8. Curry leaves - 6-7 nos

9. Oil and Salt - To your taste

10. Tamarind water (semi thick) - 1/2 cup

11. Cumin seeds - 1/4 tsp

12. Garlic -  3 Tooth

13. Green chilly - 2 nos

14. Red chilly - 2 nos

Method

1. In a cooker add 1 tsp oil , pachai payir, chopped onion , chopped tomato , chilly powder , turmeric powder , coriander powder, garlic , green chillies and salt and pour some water ( 3/4 cup ) and allow to pressure cook for 4-5 whistles.

2. Then open the cooker after whistle settles down and add tamarind water and cook for sometime till the kuzhambu gets boiled up (in tamil : Kothikavaikavum).

3. While the kuzhambu is getting boiled up , side by side in a frying pan saute mustard seeds, uluntham paruppu , cumin seeds, red chilly and curry leaves and add them to the boiling kuzhambu in open cooker and finish your cooking and serve hot.

Try it and you will love it!

Happy Foodie!!!

"Varamuzhagai Chutney"(Kara Chutney)

"Varamuzhagai Chutney"

Quantity:2-3 members

About this Foodie!

"Varamuzhagai Chutney", is a special and very simple to make spicy(not too spicy, tolerable spice only) chutney variety for breakfast or night dinner , within few mins it can be prepared and the taste and flavor will be in a such a way we will get tempted to eat again and again ofcourse this is a traditional chutney from grandma's age.

Best side dish with dosai, roast and hot idly(Drinking hot coffee while or after eating this chutney is famous taste combination ).

"Varamuzhagai Chutney"

Recipe

Ingredients

1. Big Onions - 2 nos

2. Red chilly - 5 nos or to  your taste

3. Tamarind paste - 1 tsp

4. Rock salt (Kal Uppu) -  To taste

5. Oil - 2 tblsp or to your taste

6. Mustard seeds - 1/4 tsp

7. Curry leaves - 4-5 nos

Method

1. Add chopped onions, red chillies , tamarind paste and salt in a mixer grinder and nicely grind it and keep it aside.

2. In a pan add oil and saute mustard seeds and curry leaves and add it to the mix in your mixer grinder and serve it.

Try it and you will love it!

Happy Foodie!!!

"Puzhi Kuzhambu with Kathirikai and Thatta Payir(Cow pea/Black Eyed Bean)"

"Puzhi Kuzhambu with Kathirikai and Thata Payir"

Quantity: 2-3 members

About this Foodie!

"Puzhi Kuzhambu with Kathirikai and Thata Payir", is one traditional South Indian dish variety which is famous for its flavor from both Thatta Payir and Brinjal(Kathirikai). Even drumstick can be added along to increase the flavor.Its flavor will be very good and has its own special aroma.

Best side dish with white rice, dosai, idly.

"Puzhi Kuzhambu with Kathirikai and Thatta Payir"

Recipe

Ingredients

1. Onion - 1 no medium sized

2. Tomato - 2 nos medium sized

3. Sambar powder - 1/2 tsp

4. Kuzhambu Muzhagai Powder - 1/2 tsp

5. Roasted gram(in Tamil:Pottu Kadalai) - 1 tsp

6. Tamarind purie - Extract from 1 lemon sized

7. Gingely Oil  - 2 tsp

8. Cooking oil - 1/2 tsp

9. Salt - To taste

10. Mustard seeds , Ulunthum paruppu ( White split gram) - 1/4 tsp each

11. Curry leaves - 5 nos

12. Cumin seeds - 1/4 tsp

13. Fenugreek - 1 pinch

14. Asafoetida powder - 1 pinch

15. Birnjal - 2-3 nos sliced

16. Thatta Payir(Cow pea) - 1 cup

17. Garlic - 4-5 tooth.

Method

1. In a frying pan add 1/2 tsp oil chopped onion , tomatoes and nicely cook(Tamil: Vathakuvathu) and then allow them to cool for few mins and then grind well in a mixer grinder and add sambar powder, kuzhambu muzhagai powder , pottu kadalai and again nicely grind in the mixer grinder.


2. In another pan add 2 tsp of gingely oil and saute mustard seeds, cumin seeds, curry leaves , chopped garlic , fenugreek and sliced brinjal and cook(Tamil: Vathaki) and now add the mix mentioned in point 1 saute and add salt , tamarind purie, turmeric powder with little water.

3. Soak cow pea in water before night and cook for 2 whistles in a cooker and now add that mix with thatta payir and cook(Tamil:Kothika vaithu) and now add asafoetida powder (1 pinch)  and finish your cooking.

Try it and you will Love it!

Happy Foodie!!!

"Egg Pepper Gravy"

"Egg-Pepper Gravy"

Quantity:2-3 members

About this Foodie!

"Egg Pepper Gravy" is one special variety dish made with eggs and pepper in South India , the spicy taste of pepper in  this dish gives you a tremendous flavor and the oily look gives a real attraction when served.

Best when added with plain white rice and along with dosai and also good when taken along with curd rice .

"Egg Pepper Gravy"

Recipe

Ingredients

1. Eggs - 4 nos

2. Black pepper - 1 tblsp

3. Cumin seeds - 1 tsp

4. Saunf - 1 tsp

5. Ginger garlic paste - 1 tsp

6. Onion - 6 nos medium sized

7. Turmeric powder - 1/4 tsp

8. Cinnamon - 1 inch sized 1 no

9. Cloves - 2 nos

10. Soya sauce - 1 tsp

11. Salt - to taste

12. Red chilly -  2 nos

13. Mustard seeds - 1/4 tsp

14. Oil - 10-12 tblspn

15. Curry leaves - 7 - 8 nos

Method

1. In a mixer grinder , nicely grind black pepper, cumin seeds , saunf , chopped onions , ginger garlic paste , cinnamon, cloves with little water and grind to smooth paste consistency and keep it aside.

2. In a frying pan add 10-12 tblspn of oil and put mustard seeds, curry leaves  and red chillies and fry it (In Tamil: Thalipathu) and then add that smooth paste mentioned in point no.1 and add soya sauce , turmeric powder , salt and nicely cook till raw smell goes off and now nicely beat the eggs(both yellow and white) and add to this gravy and nicely stir and cook till oil gets separated and serve it hot.

3. You can also boil the eggs and just put in the gravy instead of beating them.

Try it and you will love it!

Happy Foodie!!!

"Carrot Chutney"

"Carrot Chutney"

Quantity:2-3 members

About this Foodie!

"Carrot Chutney" is a different variety chutney which has a mild taste and rich in Vitamin A contents, as we all know vitamin A is good for our eyes and kids will love this chutney as it has an attractive color as well as mild taste and it will not have any raw smell of carrots as it is nicely cooked and processed.

"Carrot Chutney"

Recipe

Ingredients

1. Carrots(peel off skin) - 3 nos medium sized

2. Big Onion - 1/2 no

3. Red chilly - 3 - 4 nos

4. Kadalai paruppu( bengal gram/ channa dhal)- 1 tsp

5. Coconut scraps - 2 tblspn

6. Mustard seeds, Ulunthum paruppu(White split gram)- 1/4 tsp each

7. Curry leaves - 5-6 nos

8. Salt and oil - to your taste

Method

1. In a frying pan add 1 1/2 tsp oil and add kadalai paruppu, chopped onions , red chillies , chopped carrots and coconut scraps , salt and saute(in Tamil:Vathakuvathu) it nicely till raw smell of contents goes off and allow it to get cool for sometime and then nicely grind in a mixer grinder and then keep it in a separate bowl.

2. Now in a pan add little oil ,mustard seeds, ulunthum paruppu ,curry leaves and roast it (in Tamil :Thalichu)
and add it to the carrot mix in the bowl and serve it.

 
Try it and you will Love it.

Happy Foodie!!!

"Vazhakkai Poriyal"

"Vazhakkai Poriyal"

Quantity: 2-3 members

About this Foodie!!

"Vazhakkai(in Tamil) Poriyal", is a simple to make and special variety South Indian dish made with less oil than our regular oil fried vazhakkai dish , this dish is not very spicy to eat and however it has the mild spice taste of green chilly. Color of this dish will be very mild and you can add turmeric powder if you like to enhance its color.

Ofcourse vazhakkai has gastric influence for most of the people but you can take raw cumin seeds or drink cumin seeds boiled with water after you eat any sort of heavy dish since cumin seeds has the nature to digest our food and make us comfortable within few minutes.

Best side dish with any type of Puzhi kuzhambu and even for Dosai.

Ingredients

1. Vazhakkai(Green bananas) - 2 nos medium sized

2. Big Onion - 1 no

3. Coconut scraps - 1/2 cup

4. Mustard seeds , Ulunthum paruppu(White split gram) - 1/4 tsp each

5. Curry leaves - 5-6 nos

6. Salt and Oil - to your taste

7. Green chilly - 2 nos or to your taste

 "Vazhakkai Poriyal"

 Recipe

 Method

1. Nicely wash the vazhakkai and peel of the skin and chop to dice cut  pieces as shown in picture.

2. In an open cooker add 2-3  tsp of oil and add mustard seeds, ulunthum paruppu and roast it and then add chopped onions , curry leaves and green chilly and cook till onions become golden brown and then chopped vazhakkai and salt and close the cooker and cook for only 1 whistle.

3. Then open the cooker and add coconut scraps and nicely stir and cook for 2-3 mins and serve hot.

Try it and you will Like it!

Happy Foodie!!! 

 

    

  

"Jeera-Garlic Kozhi Kuzhambu"

"Jeera-Garlic Kozhi Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Jeera-Garlic Kozhi Kuzhambu" is a historically special non-veg dish of South India originated from Pondicherry our union territory and for them it was got from French people during our British rule in India so this one very historical dish as said by my grandmother and my mom.

Best side dish with white rice and Idly , Naan , chapathi , parotta and sandwich bread.

"Jeera-Garlic Kozhi Kuzhambu"

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Big onions - 1/4 kg

3. Tomatoes  - 1/4 kg

4. Coconut - 1 cup

5. Cashew nuts - 10 nos

6. Cumin seeds - 1 tsp

7. Cardamom - 2 nos

8. Garlic - 10 pieces

9. Potato - 2 nos

10. Ghee - 2 tblspn

11. Turmeric powder - 1/4 tsp

12. Chilly powder - 1 tsp

13. Salt & Oil - To your taste

Method

1. Grind the garlic,cumin seeds and cardamom along with 1/2 cup of water in a mixer grinder into a smooth paste.

2. Grind coconut and cashew to smooth paste and keep it aside.

3. In an open cooker add oil( 2tbl.spoon) ghee and chopped onions and cook till onions become golden brown(Vathakuvathu) and then add garlic , cumin seeds and cardamom paste and cook till raw smell goes off, then add chilly and turmeric powder and again cook for 5mins and add chicken pieces , salt and nicely stir and cook (Vathakuvathu) and then add tomatoes and nicely cook(vathakuvathu).

4. Finally add coconut + cashew paste and add 2 cups of  hot water and close the cooker and cook for 3 whistles .

5. After whistle settles down open the cooker and add boiled potato and in medium flame cook for 5 mins  or till oil in kuzhambu gets separated , which you can see visually and nice aroma will be there by this time and finish your cooking by garnishing with coriander leaves and serve it hot.

Try it and you will have a different experience.

Happy Foodie!!!

"Kathirikai or Vathal Puzhikuzhambu"

"Kathirikai Puzhikuzhambu"

Quantity:3-4 members

About this Foodie!

"Kathirikai Puzhikuzhambu or Vathal kuzhambu" is a traditional dish variety of South India as we all know it.However this dish is special for its thick consistency and flavor here I have added Kathirikai(Brinjal) but you can also add Sundaikai Vathal to be more apt for the name as Vathal Kuzhambu.One speciality of this dish is it can be kept for 2-3 days together and served and it will not get spoiled even in normal room temperature or  4-5 days when kept in refrigerator.

Best side dish with White rice , idly and uthappam.

"Kathirikai PuzhiKuzhambu"

Recipe

Ingredients

1. Yellow Split peas (Thuvaram paruppu) - 1 tsp.

2. White split peeled gram(Ulunthum paruppu) - 1 tsp

3. Bengal gram(Kadalai paruppu) - 1 tsp

4. Chilly powder - 1 tsp

5. Coriander powder - 2 tblsp

6. Turmeric powder - 1/4 tsp

7. Big Onion - 2 nos

8. Tomato - 2 nos

9. Tamarind purie (thick like soya sauce consistency) - 1 cup or 3 tblsp tamarind paste mixed in 1 cup of water

10. Gingely Oil (Nallenai) - 5 tblsp

11. Mustard seeds , fenugreek - 1/4 tsp each

12. Curry leaves - 5 to 6 nos

13. Salt - To your taste

Method

1. In a frying pan add 1 tsp of gingely oil and add thuvaram paruppu, ulunthum paruppu , kadalai paruppu and nicely fry it for 2 mins ( dont fry till black) and then add chilly powder, coriander powder, turmeric powder and again fry for 2 mins and finally put the contents in a mixer grinder and add 1/2 cup water and grind to smooth paste and keep it aside.

2. In a pan add gingely oil and saute mustard seeds, fenugreek and curry leaves and then add chopped onions and tomatoes ,salt  and cook for 3 mins and that grinded mixture paste (mentioned in point no.1) and cook for 3 mins and then add tamarind juice and when the kuzhambu gets boiled up(kothivantha piragu) add sliced brinjals or sundaikai vathal and allow to boil up for 2-3 mins and finish your cooking and serve hot.

Try it and you will Love it!

Happy Foodie!!!

"Paruppu Urundai Kuzhambu"

"Paruppu Urundai Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Paruppu Urundai Kuzhambu" is one any special occasions dish variety made in South India and its famous for its flavor itself  the consistency of this kuzhambu will be thick and has a  good texture.The consistency of the balls will be little tight or hard so that it will not get dissolved when dropping into the kuzhambu.

Best side dish with plain white rice , idly and dosai.

"Paruppu Urundai Kuzhambu"

Recipe

Ingredients for Urundai

1. Yellow split gram (Thuvaram paruppu) - 1 cup

2. Channa dal/Split chick peas/kadalai paruppu - 1/2 cup

3. Raw rice(Pachai arisi)- 1 tbl.spoon

4. Onion - 2 nos

5. Coconut - 1/4 cup

6. Cinnamon - 2 inch sized 1 number

7. Cloves - 1 no

8. Saunf - 1 teaspoon

9. Chilly powder - 1/2 teaspoon or to your taste.

10. Salt - to your taste 

11. Curry leaves - 6-7 nos

12. Coriander leaves - 1 handful

13. Turmeric powder - 1/4 teaspoon

Method for making "Urundai" 

1. Firstly soak the thuvaram paruppu and kadalai paruppu in water for 1 hour before starting your cooking.

2. Now grind soaked thuvaram paruppu, kadalai paruppu, raw rice along with chopped onions , coconut pieces, cinnamon,cloves,saunf, chilly powder,turmeric powder and  salt to your taste and keep the paste aside separately.


3. Now in a frying pan add 3 tbl.spoon of oil and add the grindered mix mentioned above in point no.2
to this pan and nicely cook till raw smell goes off  and stir well till you get a thick consistency so that you can comfortably make the balls as shown in picture above.

For Fried Vadai (take required quantity from the urundai mix )


1. For fried vadai just tap to the shape as shown in picture and fry it in a pan with oil as per your requirement.

"Paruppu Vadai Fried"

Ingredients for Kuzhambu

1.  Onion - 1 no

2. Tomatoes - 2 nos

3. Chilli powder - 1/2 teaspoon

4. Coriander powder - 2 tbl.spoon

5. Turmeric powder - 1/4 teaspoon

6. Tamarind  juice - 200 ml.

7. Coconut - 1 cup

8. Salt - to your taste

9. Coconut - 1cup

Method for making Kuzhambu

1. In a fryin pan add 3tbl.spoon of cooking oil and add saunf, chopped onions and curry leaves and saute(thalichu).

2. Now mix the chilli powder, coriander powder, turmeric powder in the tamarind juice with required salt  and nicely stir them all and add to the sauted mix and allow them to cook for sometime(Kothika vaipathu)and then add coconut paste and cook for sometime and add the round shaped balls and when the balls(urundai) floats to surface finish your cooking.

 Try it and you will Love it

Happy Foodie!!!



   

"Ulunthu Bonda"(Diwali Special)

"Ulunthu Bonda"

 Quantity:3-4 members

About this Foodie!

"Ulunthu Bonda" is another traditional dish variety made for tiffins in South India , unlike ulunthu vadai this bonda is very simple and easy to make and tastier to eat and less ingredients to make and don't need hole in the middle so that when you eat it you get the feel of mouthful of food:-).

Best side dish with Coconut chutney or tomato sauce.

"Ulunthu Bonda"

Recipe

Ingredients

1. White split bengal gram(Ulunthum paruppu) - 1 1/2 cup

2. Rice flour - 3 tbl.spoon

3. Black  pepper powdered - 3 tbl.spoon

4. Soda Flour - 1 pinch

5. Salt and Oil - To your taste

Method

1. Soak white bengal gram in water for 1 hour and nicely grind it and add required salt , powdered black pepper and rice flour and nicely mix them all and using a table spoon or your hand put it in a frying pan with oil like the shape as shown in picture and golden fry it and finish your cooking and its that simple!!!

"Ulunthu Bonda with Coconut Chutney"

Try it and you will love it!

Happy Foodie !!!

"Mosai Panju"-(Diwali Special)

"Mosai Panju"

Quantity:3-4 members

About this Foodie!

"Mosai Panju" is a wonderful and traditional dish originated from Karaikudi (South India) passed on from my grandma and mom and since this dish has a look and touch like a softy fluffy rabbit it got its name as "Mosai Panju ("Mosai" means rabbit in tamil and ofcourse "panju" means cotton in tamil)":-).funny  isnt? anyways i am a die hard fan of this dish and this dish we make it on Diwali day as top most priority and  ofcourse for other sweet occasions too  this dish has a majestic taste and flavor which will be a different feast for your taste buds..!

"Mosai Panju"

Recipe

Ingredients

1. White split bengal gram(Ulunthum paruppu) - 1 1/2 cup

2. Rice flour - 3 tbl.spoon

3. Coconut - 1 no

4. Cardamom - 5 nos

5. Soda Flour - 1 pinch

6. Sugar - 2 cups or To your taste

Method

1. Soak white bengal gram in water for 1 hour and nicely grind it and add required salt and rice flour and nicely mix them all and using a table spoon or your hand put it in oil like bonda shaped as shown in picture and golden fry it in a pan and keep it aside.

2. Now take coconut milk extract and add smashed cardamom and sugar and add the fried bondas in the sweet coconut milk and allow them to soak for sometime and serve it and garnish with split pista nut.

Try it and you will love it!

Happy Foodie and Special Happiest Diwali Wishes to you all!!!:-)

"Pottukadalai-Pasiparuppu Urundai"

"Pottukadalai-Pasiparuppu Urundai"

Quantity: Based on your requirement

About this Foodie!

"Pottukadalai-Pasiparuppu Urundai" is one typical traditional sweet palakaram(tiffin) variety of South India which is easily and simply made sweet variety and it is one of  the best available natural energy food as well as best for our eyes health.Great things are always present in many simple food and this is one of their kind.Hope many might have knew this dish from their grandma or mom however for new comers try this and you will love it.

"Pottukadalai-Pasiparuppu Urundai"

Recipe

Ingredients

1. Roasted gram(pottukadalai) - 1 cup

2. Whole green gram/Moong dhal/Pasiparuppu - 1 cup

3. Powdered Sugar - 1 1/2 cups

4. Heated Ghee - 1/2 cup or to your taste

Method

1. Roast the pasiparuppu till you get an aroma and then powder it using a mixer grinder.

2. Now  powder both sugar and roasted gram in mixer grinder and finally mix all the powdered pasiparuppu, sugar, roasted gram in a bowl and add the heated ghee stir all well using your hand and then shape it to balls as shown and serve it.

Its that simple and healthy!

Happy Foodie!!!

"Sardine Fish(Mathi Meen) Kuzhambu"

"Mathi Meen Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Mathi Meen Kuzhambu" , is an typical South Indian fish variety dish very very favorite and famous for its unique taste and flavor which cannot be described in words that way it will be so awesome...so try for yourself and enjoy this dish:-)

 Note: With the same ingredients you can use some other fish of your  likeness and cook with same method.

Best side dish with plain white rice, idly and dosai.

"Mathi Meen Kuzhambu"

Recipe

Ingredients

1. Mathi Meen - 1/4 kg or any other fish of your choice nicely cleaned.

2. Big onion- 1 no

3. Tomatoes(Country breed / Naattu Thakkali) - 5 nos

4. Mango(Mangai) - 2 fingers sized slices 2 nos

5. Tamarind purie - 100 gms (2 cups) or to your taste.

6.  Salt & Oil - To your tatse.

7. Cumin seeds - 1/4 teaspoon

8. Chilly powder - 1 teaspoon

9. Coriander powder - 2 tbl.spoon

10. Turmeric powder - 1/4 teaspoon

11. Curry leaves - 1 kothu or  (10-12 nos)

12. Mustard seeds - 1/4 teaspoon

13. Fenugreek - 1/4 teaspoon

14. Coconut - 1/2 cup

15. Vadagam - 1 teaspoon

16. Black pepper - 1/2 teaspoon or to your taste.


Method

1. Make tamarind purie (semi thick consistency) and add chilly powder,coriander powder, turmeric powder , salt and nicely stir it (Karachuviduvathu) and keep it aside.

2. Now nicely grind onions,tomatoes, cumin seeds and curry leaves(6-7 nos) in a mixer grinder and add it with the tamarind mix (along with that mixie washed water little bit )and nicely stir it and keep aside.

3. Take coconut pieces, black pepper and nicely grind it in a mixer grinder and keep it aside.

4. In a pan leave 2-3 teaspoons of oil and add mustard seeds,vadagam and curry leaves(4-5 nos) and when mustard seeds get bursted  add that tamarind mixture and cook till raw smell goes off and then add coconut paste mix (along with mixie washed water) and mango pieces at this stage and allow it to cook (kothikavaipathu) till you get bubbles and now add the raw fish and cook for 4-5 mins till you get an aroma and serve it hot.

Try it and you will love it.

Note: Normally all fish kuzhambu dishes will get their taste added up in second and third days, so you can use this upto 3 days.


Happy Foodie!!!

"Pepper Chicken Fry"

"Pepper Chicken Fry"

Quantity:2-3 members

About this Foodie!


"Pepper Chicken Fry", name itself gives us a yummy feel isn't..:-) ...this dish has an unique audience everywhere and when it is made in our home ..its really awesome! this dish has a peppery spicy flavor and a nice texture with oil shine all over the food.Its flavor will be different from all other chicken fry dishes normally prepared which you will experience it when you do it.

Best side dish with any chicken kuzhambu, can be mixed with plain white rice and eat as pepper chicken gravy rice ...really it will shoot up our taste buds, chapati and parota.

Pepper Chicken Fry

Recipe

Ingredients

1. Chicken - 1/2 kg

2. Black pepper - 2 tbl.spoon

3. Cumin seeds - 1/2 teaspoon

4. Saunf - 1 teaspoon

5. Ginger garlic paste - 1 teaspoon

6. Cinnamon - 1 inch sized 1 no

7. Cloves - 2 nos

8. Cardamom - 1 no

9. Onions - 1/4 kg

10. Soya sauce - 1 tbl.spoon

11. Salt and oil - to your taste

12. Curry leaves - 6- 7 nos

Method

1. In a mixer grinder nicely grind black pepper, cumin seeds,saunf,ginger garlic paste,cinnamon,cloves,cardamom and keep it aside.

2. In a cooker add 2 teaspoon of oil and add chopped onions, cleansed chicken pieces, ginger garlic paste (1/2 teaspoon) again , salt and cook for 2-3 whistles.

3. Now in frying pan add that boiled chicken contents from cooker and when water from the chicken contents gets shrinks a little bit add that grinded paste of  pepper mentioned in point no.1 and add soya sauce , curry leaves and nicely cook for few minutes till you get an aroma and  cook till oil gets separated in pan (visually you can see it in pan) and serve it hot.

Try it and you will love it!

Happy Foodie!!!

"Tomato Kuzhambu Method 2"

"Tomato Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Tomato Kuzhambu" is one frequently made special dish variety in South India ...its thick consistency and the flavor of tomato mixed with the ingredients gives an unique taste and texture, however this is one method of keeping a tomato kuzhambu , hope u all remember another specially prepared tomato kuzhambu variety mentioned previously in our blog.

Best side dish with plain white rice, idly, uthappam .

Tomato Kuzhambu

Recipe

Ingredients

1. Tomatoes - 1/4 kg

2. Big onions - 1/4 kg

3. Chilli powder - 1/2 teaspoon

4. Coriander powder - 2 tbl.spoon

5. Turmeric powder - 1/4 teaspoon

6. Coconut pieces - 1/2 cup.

7. Fenugreek seeds - 1/4 teaspoon

8. Brinjal or drumstick - 5 nos or 1 no.

9. Salt & Oil - To your taste

Method

1. In a pan add 2 tbl.spoon of oil , chopped onions, tomatoes, chilli powder, coriander powder,turmeric powder, coconut pieces and cook till onions become golden brown and the raw smell of the contents goes off(Vanakuvathu).. then slightly cool the contents and nicely grind all the contents in a mixer grinder and keep it separately.

2. In another pan add 1 teaspoon of oil , fenugreek seeds and fry it(thaalipathu) and add the contents from mixer grinder to this fenugreek in pan and put salt to your taste and add chopped brinjals or drumstick and cook till the masala gets boiled up(Kothivarumvarai) and finish your cooking , garnish with coriander leaves and serve hot.

Try it and you will love it!

Happy Foodie!!!