Southindian Style
Cut 2 big ripe tomatoes, 1 smallbunch corriender leaves, 1 big onion ,5 green chillies. Heat a kadai and saute onion cut into small slices, tomatoes,greenchilies and finally corriender leaves washed and cleaned. Allow it to cool and add 1 teaspoon salt. Grind it in a mixer. You can have it as an accompliment to idly,dosa, and pongal. Heat 1 teaspoon oil and add mustard seeds allow it to splutter and add the ground paste. cook in slim fire and mix it throughly till it reaches the jam consistency. Cool and store it an airtight container, refrigerate. Tastes well as a side dish for curd rice and other variety rice. can mix with steamed rice and have it as a tomato rice with potato chips
Monday, November 10, 2008
Monday, June 30, 2008
Mambazha mor kulambu
Mambazha Mor Kulambu.
Roast 1 teaspoon of corriender seeds, 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of toor dal, 5 red chilies. Allow it to cool and soak it in water for 15 minutes.Wash and Pierce the mangoes with a fork on all side or slightly slit on all sides.Cook this mangoes in 1 cup of water.Grind 3 tablespoons of scrapped coconut, 1 teaspoon of jeera/cummin, and roasted ingredients to a smooth paste.Add this paste and salt to taste.Cook well until the raw smell disappears.Add 1 cup of sour curd beaten well into a smooth concistency or 2 cups of thick buttermilk.Allow it for 5 minute in low flame till a smoth froth is formed.Season it with 2 teaspoon of coconut oil, mustard seeds and few curry leaves.
Roast 1 teaspoon of corriender seeds, 1/4 teaspoon of fenugreek/methi seeds, 1 teaspoon of toor dal, 5 red chilies. Allow it to cool and soak it in water for 15 minutes.Wash and Pierce the mangoes with a fork on all side or slightly slit on all sides.Cook this mangoes in 1 cup of water.Grind 3 tablespoons of scrapped coconut, 1 teaspoon of jeera/cummin, and roasted ingredients to a smooth paste.Add this paste and salt to taste.Cook well until the raw smell disappears.Add 1 cup of sour curd beaten well into a smooth concistency or 2 cups of thick buttermilk.Allow it for 5 minute in low flame till a smoth froth is formed.Season it with 2 teaspoon of coconut oil, mustard seeds and few curry leaves.
Friday, May 9, 2008
Recipe column- madras sambar commonly known as arachuvitta sambar
Roast 1 teaspoon of gram dal, 8 red chilies, 1 teaspoon of corriender seeds, 1/4 teaspoon of methi seeds, in little oil.
Add 3 teaspoons of grated coconut to the ingredients above and grind well to a smooth paste in a mixer.
Cook 1 cup of toor dal with your choice of vegetables(carrot, onion, capsicum, pumpkin, chow chow, beans, squash, tomatoes) . Add 1 teaspoon of tarmarind paste and allow it to boil for 5 minutes. Add salt and the paste. Mix well in slowflame. Allow it to boil for 3 more minutes and season it with curry leaves, 2 red chilies and mustard seeds in a teaspoon of gingely oil. Garnish with corriender leaves.
Add 3 teaspoons of grated coconut to the ingredients above and grind well to a smooth paste in a mixer.
Cook 1 cup of toor dal with your choice of vegetables(carrot, onion, capsicum, pumpkin, chow chow, beans, squash, tomatoes) . Add 1 teaspoon of tarmarind paste and allow it to boil for 5 minutes. Add salt and the paste. Mix well in slowflame. Allow it to boil for 3 more minutes and season it with curry leaves, 2 red chilies and mustard seeds in a teaspoon of gingely oil. Garnish with corriender leaves.
Recipe column-Vathal kulambu
Vathal kulambu or vatha kulambu different style:
Soak a big lemon size tarmarind in water or 2 table spoon of tarmarind paste.
Heat 2 table spoon of gingely oil in a kadai and add mustard seeds. Wait till it splutter and add 1 teaspoon of gram dal, 1 teaspoon of toor dal, 1/2 teaspoon of methi seeds or fenugreek, 5 red chilies, a pinch of turmeric and hing powder. Allow it to turn brown, add few curry leaves and 2 teaspoons of sambar powder. Add the tarmarind paste or the extract. Allow it to boil thick. Add salt and a teaspoon of jaggery. When oil gets seperated from the gravy or oil oozes out of the kulambu remove it from flame. Allow it to cool and store it in an air tight container.
Soak a big lemon size tarmarind in water or 2 table spoon of tarmarind paste.
Heat 2 table spoon of gingely oil in a kadai and add mustard seeds. Wait till it splutter and add 1 teaspoon of gram dal, 1 teaspoon of toor dal, 1/2 teaspoon of methi seeds or fenugreek, 5 red chilies, a pinch of turmeric and hing powder. Allow it to turn brown, add few curry leaves and 2 teaspoons of sambar powder. Add the tarmarind paste or the extract. Allow it to boil thick. Add salt and a teaspoon of jaggery. When oil gets seperated from the gravy or oil oozes out of the kulambu remove it from flame. Allow it to cool and store it in an air tight container.
Saturday, May 3, 2008
Thursday, May 1, 2008
Recipe column- Mor melagai
Mor Melagai:
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.
Split medium sized green chilies vertically backwards without removing the crown and soak it in sour curd and salt for 3 days. Store it in an airtight container and stir it occasionally atleast 2 times a day. Arrange the soaked chilies in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. Fry the dried chilies in oil or roast it in an oven to have as an excellent accompaniment for curd rice.
Recipe column- Mixed vegetable pickle
Mixed vegetable pickle:
Steam the chopped pieces of 1lemon, 2 carrots, Few pods of green peas, Small mango, 1 capsicum, a small piece of ginger skin peeled, few pods of garlic, and cabbage(optional) with salt for 10 minutes. When half cooked, heat 2 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier and the cooked vegetables to the hot oil and mix well in slow flame. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Steam the chopped pieces of 1lemon, 2 carrots, Few pods of green peas, Small mango, 1 capsicum, a small piece of ginger skin peeled, few pods of garlic, and cabbage(optional) with salt for 10 minutes. When half cooked, heat 2 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier and the cooked vegetables to the hot oil and mix well in slow flame. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Recipe column- mango pickles
Mango Pickles:
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.
Cut mango into medium sized pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious mango pickle is ready to use. Store it in an airtight container.
Instant Mango Pickle:
Cut raw mango into small pieces and add salt. Heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the mango pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Ennai Mangai--Mango pickle (Traditional method)-:
Cut raw mango into large pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. Arrange the mango pieces in a plate and dry it in hot sun for 3 to 4 days. Store it in an airtight container. When needed take the dry mango pieces and heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier and the mango pieces to the hot oil and mix well in a slow flame. Allow it to cool and Store it in an airtight container.
Recipe column- lemon pickles
Lemon Pickle:
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Cut 10 medium sized Lemon into small pieces and add salt. Store it in an airtight container for 3 days. Stir it occasionally atleast 2 times a day. After three days heat 3 tablespoons of gingely oil (it acts as a preservative) and add 1 teaspoon of mustard seeds. Allow it to spluter. Add 3 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. Allow it to soak in the oil mixture for 1 day. Next day the delicious lemon pickle is ready to use. Store it in an airtight container.
Instant Lemon Pickle:
Steam the chopped pieces of 3 to 4 lemon with salt for 10 minutes. When half cooked, heat 1 tablespoons of gingely oil (it acts as a preservative) and add 1/2 teaspoon of mustard seeds. Allow it to spluter. Add 2 tablespoons of the pickle powder prepared earlier to the lemon pieces. Pour the hot oil over it and mix well. This pickle should be used within a day or could be refrigirated upto 3 days. This pickle suits well for dieting people.
Recipe column-pickles
Basic powder for most of the pickles:
Roast 1 cup of Red chilies, 2 tablespoons of mustard seeds, 1 teaspoon of methi seeds and 1 teaspoon of hing powder.Grind it into a fine powder in a mixer or coffee grinder. Store it in an airtight container.If you wish 1 cup of red chilly powder could be added instead of roasting and grinding chilies.
Roast 1 cup of Red chilies, 2 tablespoons of mustard seeds, 1 teaspoon of methi seeds and 1 teaspoon of hing powder.Grind it into a fine powder in a mixer or coffee grinder. Store it in an airtight container.If you wish 1 cup of red chilly powder could be added instead of roasting and grinding chilies.
Sunday, April 13, 2008
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