"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!!!