Idly sambar

Today night I planned to make idlies and chutney, but I opted for sambar for a change.  This reminded me of my mother’s idly sambar which was all favorite of my friends and left me with nothing in the box .Here goes the recipe of this dish.

All you need is:

• Thur dhall
• Onions-2 large numbers
• Tomato-3 large numbers
• Turmeric powder-2tsp
• Asafetida-I tsp
• Jaggery -1tsp
• Tamarind paste-1tsp

To be dry roasted and powdered

• Red chili-6 nos
• Coriander seeds-2tsp
• Chana dhal -1tsp
• Aniseed -1/2 tsp
• Raw rice-1tsp

Method

• Dry roast the up given materials in a kadai and powder it.
• Heat oil in a pressure pan; season it with mustard seeds, curry leaves,  and fenugreek seeds.
• Add the cut onions and tomatoes and fry till tomato gets mashed completely.
• Add thur dhall, turmeric powder, tamarind paste,salt and water and allow it to cook till the dhall softens.

• After the dhal is cooked add jaggery and the powdered masala ;allow this mixture to boil till the raw smell evaporates.
• Garnish the sambar with fresh coriander leaves seve hot with idli.  

Capsicum curry

Capsicum has always been a   good   complimentary veggie with be it with panner or potato, but a complete capsicum curry amazed me .I got the recipe of this curry as I went through the videos of vah chef .try out the recipe of this dish its excellent.

You need

1. capsicum -1/4 kilo
2. large onion       - 2 diced into small pieces
3. ginger garlic paste- 2 tsp
4. dhaniya powder- 2tbsp
5. chilli powder  -   2tbsp
6. grated coconut  -  2 tsp

Method

• Cut onions and capsicum into small pieces and keep it aside.
• Heat oil in a pan and season it with musterd seeds,urad dhall and asefotieda.
• Add the cut onions and ginger-garlic paste and toss till the raw smell escapes.
• Add capsicum to this mixture and stir well.
• Turn in dhaniya powder and chili powder to this mixture.
• When the veggie is cooked add salt and grated coconut.
• Serve it hot with rice or chappathies.

Abirami Ramprasadh

Brussels curry

I always pass through the supermarkets glancing the Brussels pack, not picking them coz I don’t know the recipe to cook this vegetable. This time I happened to get the recipe of this veggie in show me the curry .com, believe me it was so easy to cook and too delicious to taste. The recipe of this delicious veggie goes like this:

Ingredients

2 packs of Brussels pack, cleaned and cut into pieces.

2 onions chopped into thin slices

½ cup of tomato puree

1tsp of turmeric powder

2tbsp of sambar powder

1tbsp of red chili powder

Salt to taste

Method:

·         Heat oil in the pan and add mustard seeds and fenugreek seeds and allow it to crackle.

·         Add onions and fry till its transparent to this add tomato puree

·         Add sambar powder,red chili powder and asafetida.

·         To this mixture add the cut Brussels,salt and cook till its tender.

Abirami Ramprasadh

Mixed vegetable curry

As I passed through the grocery shop I picked up few vegetables to make veg kurma and chappathi for night, but I ended up in making spicy veg curry as I did not have coconut to have made kurma. My veg curry was really finger licking thereby I decided to share the recipe in my blog.

All you need is…..

• 2 cups of cut assorted vegetables
• 2 onions diced into small pieces
•  ½ cup of tomato puree
• 2 green chilies
• 1tsp of dhaniya powder
• 1tsp of red chili powder
• ½ tsp of zeera powder
• 1 tsp of kasuri mathi
• ½ tsp of amchur powder
• Salt to taste

Method

1. Heat oil in a kadai and add zeera allow it to crackle.
2. As it crackles add onions, kasuri methi and fry till its transparent.
3. Add tomato puree and all the dry dry powders and fry till the oil oozes out of the mixture.
4. At this stage add the vegetables, salt and cook till they turn tender and the gravy thickens.
5. Garnish the curry with fresh coriander and serve hot with chappaties.

Abirami Ramprasadh

Thair Vadai

Vendhaya Dosai

After a week of long tour and travel I entered home tired, all I would hear from my mother was to prepare the batter for vendhaya dosai( fenugreek dosa) as it is healthy and helps in good digesion.This dosa is not as roast as our normal dosa but I will really give you a guarantee that the aroma of fenugreek and the soft texture of this dosa would surely tempt you to taste. The recipe goes like this

Soak together

• 3 tumblers of rice ( the rice we use for idlies)
• One fist full of fenugreek seeds.
• 2 tsp of urad dhall

Method

·        Soak these for three to four hours and grind them together in a mixie.  Mix salt and allow the batter for eight hours to ferment.

·        After the batter ferments heat the dosa tava,in this pour a ladle of batter and spread into soft dosas.

·        Drizzle oil on its circumference and cook on both sides.

·        This dosa tastes well with ot onion chutney.

Abirami Ramprasadh.

Thengai thugayal

I remember the days when we returned from a travel or a time that required   urgency in cooking all that we would end up in making is thengai thugayal and melagu rasam.Its really a delicious combo. On this kanum pongal day I made thengai thugayal as it would suite the combo of mixed rice varieties.  You can also have this dish with moor kulambu. Here goes the recipe of thengai thugayal…

All you need is-                                                              

·        ½ cup of urad dhall

·        6 to 7 red chillies

·        A small piece of tamarind

·        2 tbsp of grated coconut.

·        Salt to taste

·        1tsp of asofeteida

Method

·        Except for coconut roast the above said materials in 2 tbsp of oil till golden brown colour.

·        Leave to cool and grind together with freshly grated coconut  ,tamarind and salt.

·        Thengai thugayal can be ad with hot stemed rice also.

AbiramiRamprasadh.

Kanum Pongal

The celebration of pongal comes to an end with kanum pongal i.e. the next day of pongal. On this day we feast with variety rice filling our plates .Usually my mother prepares avial on this occasion as it would suite the combo of variety rice but in my in-laws side they prepare avial on pongal itself so I ended up preparing thir vadai which would suite the rice combos,its needless to say that the recipes are posted in home page.

My menu consists of

·         Vangi bath

·         Tomato rice

·         Curd rice

·         Parupu thogayal

·         Thair vadai

And papadams

Kitchdi

Kitchdi , although this is not a typical south Indian dish since we have been traveling to places assorted dishes always were welcomed as a part of regular menu, and kitchdi is one such dinner recipe that won our palates. One main reason for inclusion is the easy and healthy preparation of this dish here goes the recipe

Gather up

1. 1 cup of rice
2. ½ cup of whole moong dhal
3. 4. red chillies
4. 2 large onions cut into small pieces
5.  1tsp of turmeric powder
6. 1 tsp of asafetida
7. 1 tsp of geera
8. 1 spring of curry leaves
9. salt to taste
10. 2 tbsp of oil
11. 2 tbsp of ghee

Here you go……

• Heat oil in a pressure pan and add geera to crackle
• Add red chilly, onion, curry leaves, asofetida and turmeric, fry till onion turns transparent.
• Pour 4 three cups of water to it and allow for a boil
• When the water boils add the soaked mong, and rice and salt to taste.
• Pressure cook it and relish it hot with desi ghee.
• Lemon pickle is the best accompaniment to this.

Abirami Ramprasadh.

Thengai Adai

Adais are spicy tiffen delicacies of south Indians.Usually Adais are prepared by using baters specially ground for them,but thengai adai is simple yet delicious For this we go on to kneed the required ingredients instead of grinding it.This thengai adai tastes good with hot onion chutney or idli melagai podi.This remains me that I should post the recipe of Idli melagai podi next time.Here goes the recipe for thengai Adai.

Mix together

1. 2 cups of rice flour
2. 1 cup of freshly grated coconut
3. 2 large onions cut into small pieces
4. Ginger cut into small pieces
5. 3 green chillies
6. a pinch of asofeteda
7.  curry leaves
8. corriander leaves
9. salt to taste

Method

• Mix together the above said ingredients and kneed them into a soft dough.
• greese a plastic sheet with oil. 
• Spread a piece of the dough evenly in small circles with hand and put a hole in the centre ,this paves way for getting cooked easier.
• make a note that the spread adai is not too thick or too thin.
• Transfer it to a pre heated tawa and cook it both the sides drizzling enough of oil on the sides of the adai  
• See to it that the adais or not over cooked .
• Remove from the tawa and serve it with hot onion chutney.

Mrs.Abirami Ramprasadh

Quick araithu vitta sambar



sambar

 Araithu vitta sambar is  always been a special variety of sambar for which i ve always had an inclination.The aroma of the freshly roasted and ground masalas used in the preparation of this, still lingers in my mind.I ve slighty made a variation in the preparation of this sambar which has come out well.I ve used onion as the basic veggie for this sambar although a variety of vagetables can be used.Here goes the recipe of.....

All You need is:

1. One large onion cut into slices
2. Tamarind of a small gooseberry size.
3. 1 cup of boiled thur dhal
4. 1 green chilli.
5. 2 tsp of sambar powder
6. Oil,mustard seeds, urad dhal.asofetieda,curry leaves and meethi seeds,red chilli for seasoning

Grind together

1. 2 tsp of grated coconut
2. 1 tomato
3. 3 green chilli

Method

• Boil thuar dhal with a pinch of turmeric powder and keep it aside.
• soak tamarind in water and extract its juice.
• heat a kadai with 2 tsp of oil and add all the seasoning elements.
• After that add the sliced onions and fry till its lightly broun .
• Add the tamarind extract to it and allow it to boil.
• At this stage add the sambar powder and the ground paste allow it to boil till the raw flavour evorporates.
• After that add the boiled thur dhaal to it and wait for the gravy to thicken.
• garnish the sambar with fresh corriander leaves.

Abirami Ramprasadh

Healthy Nuts powder



Nuts powder

 Hello every one wish u all a very happy new year. I thought of penning a healthy and nutritive recipe for this new year ,at once the thought of nuts powder creeped into my mind.This does not have a specific braded name for it, we prepare this nuts powder for kids who don't have the flare to drink milk,to be very honest this home made nuts powder is better and healthy than the marketed health drinks available. This can be eaten as such a spoon of it with a cup of hot milk or you can also mix it with hot milk.Here goes the recipe...
Ingrediants

1. 100gms of almonds
2. 100gms of cashews
3. 100gms of pistas
4. 1tsp of ghee
5. 25gms of kus-kus
6. 100gms of sugar

Method

• heat  1tsp of ghee in the kadai..
• Add the nuts one by one and roast till golden brown

Roasted nuts

• Leave it to cool and powder with 100gms of sugar.
• After removing from a mixie jar leave to dry up in a plate and then fill it in an air tight container.

Abirami Ramprasadh