"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!!!:-)