"Hot & Sweet Paniyaram(s)"

"Kara Paniyaram"

Quantity: 3- 4 members

About this Foodie!

"Kara Paniyaram", is one traditional type of South Indian dish variety  made from Idly rice and raw rice and easy to cook and tastier to eat tiffin variety.The rich flavor of rice blended with the spices gives an exclusive taste experience for our taste buds, which you will experience it while doing it.

Best standalone dish during breakfast or evening tiffin....it can be taken with coconut chutney or tomato chutney as per your taste.

"Kara(Spicy) Paniyaram"

Recipe

Ingredients

1. Idly rice - 2 cups

2. Raw rice - 1/4 cup

3. Split bengal gram(Ulunthu) - 1/2 cup

4. Mustard seeds , black bengal gram - 1/4 teaspoon each

5. Yellow split dhal - 1 tbl.spoon

6. Red chilly - 1 no

7. Big Onion - 1 no

8. Coriander leaves - 1/2 handful

9. Curry leaves - 5-6 nos

10. Salt & Oil - To your taste

Method

1. Soak idly rice, raw rice and ulunthu in water for 1 hour and put in wet grinder and make it to smooth consistency dough (like for dosai) and add salt to taste.

2.  In a frying pan add oil and saute mustard seeds, black bengal gram , yellow split dhal, chopped onion, red chilly ,curry leaves and coriander leaves and add this contents to prepared dough and nicely stir it.

3. Now in each paniyara kal's kuzhi add 2-3 drops of oil and then take a spoonful of mixed paniyara dough and pour the dough into  non-stick paniyara kuzhi and turn both sides of paniyaram using a stick and cook  to golden brown color paniyaram(s) as shown in picture and serve it hot.

"Kara Paniyaram with Tomato Chutney"

 "Sweet Paniyaram"

"Sweet Paniyaram"

 Quantity: 3- 4 members

About this Foodie!

"Sweet Paniyaram" , is another traditional sweet variety made for breakfast or evening tiffin along with above mentioned kara paniyaram, don't feel its coming dark in color thats the natural appearance when jaggery is added and you will not believe it ...that dark color gives us a shooting taste.

Recipe 

Ingredients

1. Idly rice - 2 cups

2. Raw rice - 1/4 cup

3. Split bengal gram - 1/2 cup

4. Brown Sweet Jaggery - To your taste

5. Coconut scraps - 1/2 cup

6. Oil - To your taste.

Method

1. Soak idly rice, raw rice, split bengal gram in water for 1 hour and nicely grind in wet grinder and keep it aside.

2. Now add jaggery and coconut scraps to the prepared dough and stir it well and use the paniyara kal and cook as mentioned in kara panniyaram recipe.

"Sweet Paniyaram"

Try it and you will love it.

Happy Foodie!!!

"Brinjal Fry"

"Brinjal Fry"

Quantity:3-4 members

About this Foodie!

"Brinjal Fry" is one simple to make and tastier to eat dish , normally there are varieties of dish in brinjal and this one is one of the simple variety type and more dishes to be posted hereafter in our blog.This dish has a good flavor to our taste buds and very colorful to our eyes , normal type of brinjals can be used for this dish.

Best side dish with curd rice , sambar rice and chapati.

"Brinjal Fry"

Recipe

Ingredients

1. Brinjal - 1/2 kg

2. Mustard seeds, black gram - 1/4 teaspoon each

3. Chilly powder - 1/4 teaspoon or to your taste

4. Turmeric powder - 1/4 teaspoon

5. Curry leaves - 5-6 nos

6. Coconut scraps - 1 tbl.spoon

7. Salt & Oil - To your taste

Method

1. In a frying pan put 1/4 teaspoon oil and add mustard seeds , black gram, curry leaves and saute it.

2. Now add chilly powder,turmeric powder ,1/4 cup water , salt in the frying pan and cook till water gets boiled up.

3. Now add chopped brinjal (as seen in picture) to the frying pan and nicely cook till water gets dried up.

4. Add coconut scraps to the brinjal mix in frying pan and cook for 3-4 mins and finish your cooking and serve it hot.

Try it and you will love it!

Happy Foodie!!!

"Thatta Payir(Cow Pea/Black Eyed Bean) Kuzhambu"

"Thatta Payir Kuzhambu"

Quantity: 3-4 members

About this Foodie!

"Thatta Payir Kuzhambu", is one typical South Indian traditional dish famous for its stamina related food variety.The taste of this dish will be very different as the flavor of this cow pea when mixed with our regular ingredients gets higher and will give us a complete foodie experience.

Best side dish with white rice,dosai and idly.

"Thatta Payir Kuzhambu"

Recipe

Ingredients

1. Thatta payir/Cowpea/Black eyed Bean - 1/4 kg

2. Big Onion- 1 no

3. Tomato - 2 nos.

4. Tamarind Juice - 1/4 cup

5. Chilly powder - 1/2 teaspoon

6. Coriander powder - 2 tbl.spoon

7. Turmeric powder - 1/4 teaspoon

8. Coconut - 1/2 cap

9. Mustard seeds and cumin seeds - 1/4 teaspoon each

10. Fenugreek - 1 pinch

11. Curry leaves - 6 - 7 nos.

12. Salt & Oil - to taste.

13. Drum stick - 1 no (if required)

Method

1. Nicely soak the thatt payir/cow pea one full night in clean water.

2. Next day , Pour 3 cups of water in a cooker and add that soaked cowpea along with a pinch of salt and cook for 3 whistles.

3. In a pan add tamarind juice , chilly powder, coriander powder , turmeric powder and salt and nicely stir it and keep it separately.

4. In another pan add 1 teaspoon of oil and saute mustard seeds, cumin seeds, chopped onions, fenugreek seeds, chopped tomatoes and salt and nicely cook till you get a semi gravy consistency of tomato mix in this pan and at this stage add drumstick.

5. Now take that tamarind mix and add to the tomato gravy pan and nicely cook till raw smell of the contents goes off.

6.Now add coconut paste and nicely cook for 5 mins till it gets boiled up(in tamil -Kothi varum varai)and add that boiled cowpea and again cook for 5 mins and finish your cooking and serve hot.

Try it and you will enjoy it!

Happy Foodie!!!

"Gravy Bread Toast"

"Gravy Bread Toast"

Quantity: For 4 slices or as per your need take your bread slices and increase your ingredients numbers.

About this Foodie!

"Gravy Bread Toast", is special bread toast variety kind of dish with a mixed flavor of onions,tomatoes and green chillies as major ingredients the consistency of this gravy and the aroma will be very majestic and you will love it for sure. This type of snack tiffin variety is easy to make and very tastier to eat apart from our regular type of just a bread toast.This bread toast is made with the help of electric sandwich toaster with grill and triangular plates.

This dish is best for evening times or morning breakfast and can be taken independently with any tomato sauce.

"Gravy Bread Toast"

Recipe

Ingredients

1. Sliced bread - 8 slices or to your needs.

2. Big Onion- 1 no.

3. Tomato - 2 nos medium sized.

4. Green chilly - 3 nos.

5. Tomato sauce -To spread over the bread.

6. Coriander leaves - 1 handful.

7. Salt - to taste

8. Oil and Ghee - To your taste.

Method

1. Nicely grind the onions,tomatoes,green chillies , coriander leaves, ghee ,salt in  mixer grinder and keep it separately.

2. Now nicely spread the tomato sauce over the two halves of the bread and top it with the onion mix from the mixer grinder and close the bread halves and nicely brush with oil over top and bottom of the closed bread and toast it in your sandwich toaster(Normally toast till golden brown color of the bread and dont toast for too long time then bread gets black colored and you will not get the desired taste).

"Before Toast -Toppings"

Try it and you will Love it.

Happy Foodie!!!

"Greenchilly Kozhi Kuzhambu"

"Greenchilly Kozhi Kuzhambu"

Quantity:3-4 members

About this Foodie!

"Greenchilly Kozhi Kuzhambu" is a traditional country style non-veg dish made with green chillies as major ingredient that gives us a mouth watering flavor and an aroma of its own kind ...and a color of spicy green composition. This dish is different from our regular type of chicken masala made with readymade chicken masala's flavor.

Best side dish with white rice,idly and bread.

"Greenchilly Kozhi Kuzhambu"

Recipe

Ingredients

1. Chicken - 1 kg

2. Green chilly - 10 nos or to your taste.

3. Big Onion - 1/2 kg

4. Gingergarlic paste  - 1 tbl.spoon

5. Turmeric powder - 1/4 teaspoon

6. Coriander powder - 2 1/2 tbl.spoon

7. Mint and coriander leaves - 1 handful each 

8. Cinnamon - 2 inch sized 1 no.

9. Cloves - 2 nos.

10. Cardamon - 1 no

11. Coconut - 1/2 cap

12. Cashew nuts - 6-7 nos.

13. Poppy seeds(kasa kasa) - 1/2 teaspoon

14. Salt - to taste

15. Tomato - 3 nos.

16. Oil : ghee  1 tbl.spoon : 2 tbl.spoon

17. Lemon juice - 3 tbl.spoon

Method

1. In a cooker add oil,ghee,cinnamon,cloves,cardamom,chopped onions,green chilly, mint leaves,coriander leaves,ginger garlic paste,chopped tomatoes and cook till onion gets golden brown and the raw smell of all contents goes off and you get an aroma.

2. Now add chicken and finely cook and stir well till all the masala gets mixed with chicken and cook for 3 mins and now nicely grind coconut ,cashew,poppy seeds in a mixer and add half of the paste to the contents in cooker now and close the cooker and cook for 3 whistles.

3.  After 3 whistles and when the steam completely released , open the cooker and add the remaining coconut paste and lemon juice and cook till oil gets separated in medium flame and finally serve it.

Try it and you will get a different taste.

Happy Foodie!!!

"Potato Cori"

"Potato Cori"

Quantity:3-4 members

About this Foodie!

"Potato Cori" is a simple but delicious dish different from our regular potato fry type of dishes. Coriander leaves plays the major part in this dish and so called "Cori" .The rich flavor and aroma of coriander leaves mixed with other ingredients gives us a complete satisfaction of foodie experience.The color of this dish will be light greenish and very attractive.

Best side dish with Chapati, curd rice can be even taken independently also.

"Potato Cori"

Recipe

Ingredients

1. Potatoes - 1/4 kg

2. Coriander leaves along with stem chopped- 4 handful  or to your taste.


3. Onion - 2 nos medium sized.

4. Green chilly - 3 nos or to your taste

5. Cumin seeds - 1/4 tspn

6. Mustard seeds - 1/4 tspn

7. Oil : Ghee - 1 tbl.spoon: 2 tbl.spoon

8. Salt - to taste

9. Ginger garlic paste - 1 tspn

Method

1. Boil the potatoes and keep it separately.

2. Finely grind onions,green chillies and coriander leaves in a mixer grinder.

3. In a frying pan add ghee and oil and fry cumin seeds and mustard seeds and then add the onion+coriander+greenchilly mix from mixer grinder to this frying pan and then add ginger garlic paste , salt and cook till you get an aroma .

4. Then finally add the boiled potatoes and then cook till potatoes get nicely mixed with gravy atleast for 5 mins in medium flame.

Try it and you will love it!

Happy Foodie!!!

"Uppu Kari(Jeera Chicken)"

"Uppu Kari"

Quantity:2-3 members

About this Foodie!

"Uppu Kari(Jeera Chicken)" is another traditional recipe made in villages of South India , its famous for easy and fast digestion dish variety in non veg category as cumin seeds and small onions plays the major role in this dish and its aroma and flavor will give you a different taste experience apart from our regular chicken fry.

Best side dish with Varamuzhagai kozhi kuzhambu(recipe from our blog) rice,curd rice.

"Uppu Kari"

Recipe

Ingredients

1. Chicken - 1/4 kg

2. Cumin seeds - 1 tbl.spoon

3. Small onions  - 1/4 kg

4. Red chilly - 6 nos or to your taste.

5. Turmeric powder - 1/4 teaspoon

6. Chilly powder - 3/4 teaspoon or to your taste.

7. Coriander powder - 1 tbl.spoon

8. Ginger garlic paste - 1 tbl.spoon

9. Oil & Salt - To taste.

10. Curry leaves - 5- 6nos.

Method

1. In cooker boil chicken,turmeric powder and salt for 3 whistles.

2. In a frying pan put some oil and add cumin seeds fry it (not till its black color but till we get good aroma) and add onions to it and again golden fry the onions then add red chilly, chilly powder, coriander powder,ginger garlic paste , curry leaves and required salt and cook for 5 mins or  till raw smell of ginger garlic paste goes off.

3. Finally add that boiled chicken contents from cooker to this frying pan and nicely cook and stir till oil gets separated and you get the aroma of the dish and serve it hot.

Try it and you will experience a different taste!

Happy Foodie!!!

"Chow Chow(Chayote) Gravy"

"Chow Chow Gravy"

Quantity:3-4 members

About this Foodie!

"Chow Chow/Chayote(english)/Merakkai(tamil) Gravy" is another one traditional frequently made dish from South India and its thick consistency and soft taste gives us a good foodie satisfaction . Its color will be very attractive and its aroma will be very pleasant .

Best side dish with any type of tamarind based masala(kuzhambu) its good with vadagam kuzhambu too our following recipe, it can be taken with dosai and even chapati.

"Chow Chow Gravy"

Recipe

Ingredients

1. Chow Chow - 1no

2. Split Bengal gram/Moong dal/ (Pasi paruppu) - 1/2 cup

3. Big Onion - 1 no

4. Chilly powder - 1/4 teaspoon

5. Coriander powder- 1/2 tbl.spoon

6. Turmeric powder - 1/4 teaspoonn

7. Saunf - 1/4 teaspoon

8. Coconut scraps - 1/4 cup

9. Curry leaves - 5-6 nos.

10. Salt - to taste.

Method

1. In a cooker add chopped chow chow , salt, split bengal gram, chilly powder, coriander powder, turmeric powder, 1/2 of the onion chopped and cook for 5 mins.

2. In a frying pan saute saunf, other half of chopped onion and curry leaves till onion gets golden brown and add this contents to cooker stir well and finally add coconut scraps and cook till it gets thick consistent and serve it hot.

"Chow Chow(Chayote)"

Try it and you will like it!

Happy Foodie!!!

"Vadagam Kuzhambu"

"Vadagam Kuzhambu"

Quantity: 3-4 members

About this Foodie!

"Vadagam Kuzhambu" is a special and traditional type of dish made in South India , its thick consistency and flavor really sticks to our taste buds even after eating the dish , vadagam plays the major role in this dish that gives the dark color and aromatic taste.

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

"Vadagam Kuzhambu"

Recipe

Ingredients

1. Vadagam - 2 tbl.spoon or 1 small lemon sized as shown.

2. Potato - 1/4 kg

3. Black pepper - 1 tbl.spoon

4. Cumin seeds - 1/2 teaspoon

5. Big Onion - 1no

6. Chilly powder - 1 teaspoon or to your taste.

7. Coriander powder - 2 tbl.spoon

8. Coconut - 1/2 cap

9. Garlic - 8 pieces.

10. Tamarind juice - 1 lemon sized extract.

11. Oil & Salt - to taste.

Method

1. In a frying pan put 1 teaspoon oil and add vadagam,black pepper, onions , cumin seeds, chilly powder, coriander powder,coconut pieces,garlic and fry them all till raw smell goes off and then take this mixture and grind nicely in a mixer grinder.

2. In a cooker add some oil  and add the mixture from mixer grinder and cook for 5 -7 mins till the mix gets hot bubbles and then add tamarind juice and  pieces of raw potatoes and close cooker and cook for 3 whistles and serve it hot.

Try it and you will love it !

Happy Foodie!!!

"Bitter Gourd(Pakharkai) Fry"

"Bitter Gourd Fry"

Quantity:2-3 members

About this Foodie!

"Bitter Gourd(Pakharkai) Fry" is a unique dish variety which has a taste of bitter but when properly cooked gives out a tremendous taste with a mixture of bitterness and spicy combination and you will like its bitter taste eventually. It has very good medicinal effect of killing germs in your digestive system.

Best side dish with any type of sambar rice, curd rice and even it can be directly mixed with white rice with little ghee.

"Bitter Gourd Fry"

Recipe

Ingredients

1. Bitter Gourd - 1/4 kg medium sized

2.  Big onion - 1 no

3. Tomato - 1 no

4. Saunf - 1/2 teaspoon

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

6. Turmeric powder - 1/4 teaspoon

7. Coconut scraps - 1/4 cap

8. Oil & salt - To your taste.

Method

1. Chop bitter gourd to small pieces and put into cooker along with chopped onions, tomato,saunf,chilly powder,turmeric powder ,salt and cook for 1whistle.

2. Then add oil in a frying pan and put the boiled bitter gourd mix from cooker and deep fry it till you get the aroma , (if needed sprinkle some water)and finally add coconut scraps , stir all well  and fine cook with lid of the pan closed for 5 mins in medium flame and serve it hot.

"Bitter Gourd"

Try it and you will like it for sure!

Happy Foodie!!!

"Konda Kadalai(Chickpea) Fry"

"Konda Kadalai Fry"

Quantity:3-4 members

About this Foodie!

"Konda Kadalai(Chickpea) Fry" is a healthy and stamina rich dish variety famous in India and is made in different types of variety as per people tastes, this dish is one of its various type made. Only thing you should be careful with this type of dish is to nicely soak in water and nicely boil the chickpeas , otherwise it will not be properly cooked and hard to bite and eat.The consistency of this dish will be so nice it keeps you to eat again and again if properly cooked.

Best side dish with Chapati, bread , stuffed with dosai  and also can be eaten independently as a tiffin and also along with plain white rice.

"Konda Kadalai(Chickpea) Fry"

Recipe

Ingredients

1. Konda Kadalai(Chickpea) - 2 tumbler.

2.Big Onion - 2 nos medium sized.

3. Tomato - 2nos

4. Cinnamon - 1 inch sized 1 no

5. Saunf - 3/4 teaspoon

6. Ginger garlic paste - 1 tbl.spoon

7. Mustard seeds  -1/4 teaspoon

8. Curry leaves - 5-6 nos.

9. Oil and Salt - To your taste.

10. Chilly Powder - 1/2 teaspoon or to your taste

Method

1. Soak Chick pea in water overnight and then pressure cook in a cooker for 3 whistles.

2. In a pan add mustard seeds and curry leaves and fry till mustard seeds bursts.

3. In a mixer grinder grind chopped onions,tomatoes,cinnamon,saunf,chilly powder,ginger garlic paste and add to pan with mustard seeds and curry leaves and cook till raw smell goes off.

4. Then add boiled chickpea to the frying pan and then nicely cook till you get good aroma or max 5-6 mins in medium flame , if needed you can smash the cooked chickpeas and serve it!

Try it and you will love it!

Happy Foodie!!!
 

"Moollai Varuval"

"Moollai Varuval"

Quantity:2-3 members

About this Foodie!!!

"Moollai Poriyal" is a unique dish made from Goat's brain :-)..ofcourse for some they get scared at first look...but its the softest dish and the tastiest too among many non veg dishes , its blend with black pepper gives an additional flavor for our taste buds so that even after eating the taste remains...!! The color of this dish will be glamorous especially the greenish yellow oil substance.

Best side dish with any type of mutton gravy , can be mixed with plain white rice and sandwich bread.

"Moollai Varuval"

Recipe

Ingredients

1. Goat's brain - 2nos

2. Black pepper - 1 1/2 tbl.spoon

3. Turmeric powder - 1/4 teaspoon

4. Cumin seeds - 1/2 teaspoon

5. Saunf - 1 teaspoon

6. Ginger garlic paste - 1/2 teaspoon

7. Onion - 1 no

8. Cinnamon  - 1 inch sized 1 no

9. Clove - 1 no

10. Cardamon - 1 small no.

11. Salt and Oil - to taste

Method

1. In a mixer grinder nicely grind black pepper, turmeric powder, ginger garlic paste, onion,cinnamon,clove, cardamon, cumin seeds, saunf  and keep it separately.

2. In a frying pan add oil and add the mixed contents to it and nicely cook till raw smell of contents goes off and then add the brain and pour some left out water from mixer grinder to the contents and add salt and nicely cook for some time till oil gets separated and serve it.

Try it and you will have a different foodie experience!

Happy Foodie!!!

"Thengai Paal Kari Kuzhambu"

"Thengai paal kari Kuzhambu"

Quantity:3-4 members

About this Foodie!!!

"Thengai Paal Kari Kuzhambu(Coconut milk mutton masala)" is another traditional non veg dish variety famous in South India , its taste will be different from our regular mutton masala type of dish in which coconut will not be added normally..however in this dish coconut plays a major role and gives us an extra flavor and its color looks very pleasant ...like we say an English color..a mild one and its aroma hmmm...you have to experience it...ofcourse this recipe is from my grandmother's hand!!

Best side dish with white plain rice, idly, uthappam, bread and brinjal chutney recipe in our blog can be used as side dish along with this thengai paal kari kuzhambu rice.

"Thenagi Paal Kari Kuzhambu"

Recipe

Ingredients

1. Mutton - 1/2 kg

2. Potato - 2 nos

3. Onions - 1/4 kg

4. Green chilly - 8 nos or to your taste.

5. Cinnamon - 1 inch sized 1 no.

6. Cloves - 2 nos

7. Cardamon - 1 no

8. Tomato - 1 no

9. Ginger garlic paste - 1 tbl.spoon

10. Rock salt - To your taste

11. Coconut - 1/2 cup

12. Cashew nuts - 5-6 nos

13. Poppy seeds - 1/4 teaspoon

14. Oil : ghee - 3 tbl.spoon : 1 teaspoon

15. Lemon juice - 1 tbl.spoon

Method

1. In a cooker add oil-ghee and put cinnamon, cloves,cardamon and then add chopped onions,green chillies, tomatoes, ginger garlic paste and nicely cook till raw smell goes off.

2. Now add mutton and rock salt and pour little quantity of water and close the cooker and cook for 10-15 mins.

3. Now take coconut + cashew + poppy seeds in a mixer grinder and make a smooth paste and then add it to the cooked contents in cooker along with boiled potatoes(separately boil it)  and stir it nicely , finally add lemon juice and cook for sometime till you get the final aroma and serve it.

Try it and you will taste it different!!

Happy Foodie!!!

"Mutton-Potato Fry"

"Mutton-Potato Fry"

Quantity:3-4 members

About this Foodie!!!

"Mutton-Potato Fry" is a special variety non-veg dish which gives the flavor of both potato and mutton another different combination, the consistency of this dish looks very attractive and the oily substance on this dish really tempts you to taste it immediately after cooking.

Best side dish with any mutton gravy rice, mix with white plain rice, idly, dosai and especially with sandwich bread.

Mutton-Potato Fry

Recipe

Ingredients

1. Mutton - 1/2 kg

2. Potato - 2 nos big.

3. Big Onion - 2 nos

4. Tomato - 1 no.

5. Gingergarlic paste - 1 teaspoon

6. Turmeric powder - 1/4 teaspoon

7. Chilly powder - 1 teaspoon or to your taste

8. Cinnamon - 1 inch sized 1 no.

9. Cloves - 2nos.

10. Oil & Salt - to taste

Method

1. In a cooker add some oil and add mutton, potato(instead of potato you can also use drumstick 1no), chopped onions and tomatoes, ginger garlic paste , turmeric and chilly powder , cinnamon, cloves , salt and cook for 15 mins in cooker.

2. Then take a frying pan with required oil and out the cooked mutton mixture from cooker and nicely fry it till oil gets separated and aroma and serve it.

Try it and you will do it frequently..!!

Happy Foodie!!!

"Carrot-Potato Fry"

"Carrot-Potato Fry"

Quantity:3-4 members

About this Foodie!

"Carrot-Potato Fry", is a wonderful kind of dish that has the blend of potato and carrot flavor together.The carrot's sweetness and potato's spicy taste gives us a different combination.Ofcourse its color is admirable...yellow and orange which gives us a desire for this dish at its first look!

Best side dish with curd rice, chapati.

Carrot-Potato Fry

Recipe

Ingredients

1. Carrot - 1/4 kg

2. Potato - 1/4 kg

3. Onion - 1 no

4. Tomato - 1 no.

5. Saunf - 1/2 teaspoon

6. Cinnamon - 1 inch sized 1 no

7. Chilli powder - 3/4 teaspoon or to your taste.

8. Turmeric powder - 1/4 teaspoon

9. Salt and Oil - To taste

Method

1. In a cooker add chopped carrots,potatoes, onions,tomatoes,saunf,chilli powder, cinnamon,turmeric powder, salt and cook for 3 whistles.

2. Now take a frying pan with some oil and put the boiled contents from cooker to this pan and nicely fry it in medium flame and cook till good aroma!

Try it and you will Love it!!

Happy Foodie!!!

"Greenchilly Sambar"

"Greenchilly Sambar"

Quantity: 3- 4 members

About this Foodie!!!

"Greenchilly Sambar" is one traditional South Indian dish variety famous for its spicy greenchilly aroma and flavor , normally this dish tastes entirely different form our regular type of sambar varieties as this sambar can be taken along with any type of fried fish, thats the specialty of this dish.

Best side dish with white plain rice, idly , dosai and any fried fish with this sambar rice.

Greenchilly Sambar

Recipe

Ingredients

1. Greenchilly - 6 - 8 nos.

2. Big onion - 1 no

3. Tomato - 2 nos.

4. Yellow split dal - 1 tumbler (250 ml)

5. Turmeric powder - 1/4 teaspoon

6. Tamarind juice - 1 lemon sized extract.

7. Mustard seeds,black gram ,cumin seeds - each 1/4 teaspoon.

8. Fenugreek seeds - 1 pinch

9. Salt & Oil - to taste

Method

1. In cooker add oil, greenchillies,chopped onions, tomatoes, yellow split dal  and cook for 3 whistles.

2. Then add tamarind juice , salt to above sambar mixture and cook for sometime.

3. Saute mustard seeds, black gram, cumin seeds, fenugreek seeds , curry leaves and 1 tbl.spoon of  onions and fry them and add to the cooked sambar mix and again cook for 2mins and when sambar gets hot bubbles stop cooking and serve it hot and garnish with coriander leaves.

Try it and you will Love it.

Happy Foodie!!!

"Potato Palcurry "

"Potato Curry"

Quantity: 3-4 members

About this Foodie!!!

"Potato Curry( Urulaikilangu palcurry)" is a different style of South Indian dish variety not like our regular type of potato fry or kurma type of dishes its flavor will be entirely different and gives a good foodie experience to our taste buds, its color is mild and looks great.

Best side dish with chapati , can be mixed with white rice and any sambar rice.

"Potato Curry"

Recipe

Ingredients

1. Potato - 1/4 kg

2. Green chillies - 3 nos or to your taste

2. Coconut - 1/2 cap

3. Cinnamon - 1 inch sized 1 no

4. Cloves - 2 nos.

5. Cardamon - 1 no

6. Gingergarlic paste - 1/2 teaspoon

7. Poppy seeds or cashew - 1/2 teaspoon or 4-5 nos.

8. Oil:Ghee - 3:1 teaspoon

9. Salt - To taste

Method

1. In a pan add oil-ghee , cinnamon,cloves,cardamon,ginger garlic paste, chopped onions,green chillies and cook till raw smell goes off and add some water till onions get half soaked and add salt and nicely cook.

2. Add coconut + (poppy seeds or cashew) paste to above mixture and finally add boiled potatoes and cook for sometime and serve it.

Try it and you will love it!!

Happy Foodie!!!

"Kathirikai (Brinjal) Chutney"

"Kathirikai Chutney"

Quantity:2-3 members

About this Foodie!!

"Kathirikai(Brinjal) Chutney" is a special type of dish variety made in South India for breakfast or dinner as an accompanient with idli or dosai.The combination of brinjal and tamarind gives us a good flavor and makes our taste buds feel a different taste apart from our regular type of  other type of conventional chutneys.

Best side dish with Idly, Dosai.

"Brinjal Chutney"

Recipe

Ingredients

   1.       Brinjal – 1/4  kg

   2.       Onion – 1 no

   3.       Tomato – 1 no

   4.       Green Chillies – 3 nos.

   5.       Tamarind Paste- 1 tbl.spoon

   6.       Salt & Oil- to taste

   7.       (Whole Green gram)Pasi paruppu- 2 tbl.spoons

   8.       Mustard seeds -1/4 t.spoon

   9.       Black gram – 1/4  t.spoon

   10.   Red chilly – 1 no.

 Method

   1.      Add  brinjal, chopped onions, tomato, green chillies, tamarind paste along with whole green gram in cooker and cook for 3 whistles.

   2.       Saute mustard seeds,curryleaves,black gram and red chilly and put it into cooked brinjal mixture. 

   3.       Nicely smash the cooked contents with wooden stick with round base.(Kadanju viduvathu) and serve it hot.

   Try it and you will love it!

   Happy Foodie!!!

"Avocados Milk Shake"

"Avocados Milk Shake"

Quantity :  2 members

About this Foodie!!!

"Avocados" a special fruit variety has plenty of health benefits like stroke prevention, prostate - oral - breast cancer prevention , low cholesterol , good for eye health and especially stimulates sexual hormones.Search for yourself on internet for detailed information.

However its thick consistency acts as a good stomach filler.

Avocados Milk Shake

Recipe

Ingredients

1. Avocado - 1 no.

2. Milk - 1 1/2 cup

Method

1. Take out the fruit pulp and just make 1-2 rounds of grind in the mixer and add milk and again grind it and serve it.

Note: No need to add sugar for this dish as the fruit itself has enough natural sugar content.

Try it , feel it and you will Love it...and have good health !!

Happy Foodie!!!