VATTHA KULAMBU (மணத்த தக்காளி வத்தல் குழம்பு )

Manatha thakkali (Black nightshades)seeds and their leaves are very healthy and contains iron content. Pick the manathathakkali seeds from plant,wash it and soak it in salted butter milk for 2 days then sun dry it. You will get a proper dry manathathakkali seed for your vatthal kulambu preparation.

Ingredients:
Tamarind juice
Jaggery
Small onion
Tomato
Sambar powder
Turmeric powder
Mustard
Fenugreek
Cumin seeds
Dry Seeds of manatha thakkali or dry turkey berry (sundaikai)
Curry leaves
Gingely oil
Salt

METHOD:

1. Using gingely oil is very important to bring a taste for vattha kulambu. Heat the gingely oil in pan. Splutter the small onion,curry leaves,mustard, fenugreek and dry manathathakkali seed (Black night shade in english)together. Fry well till all become golden color.
2.  To the above mixture add the tamarind juice which is previously mixed with jaggery,salt, Turmeric powder and sambar powder.
3. Keep it in stove for 20 minutes till the raw smell goes off. To this add more gingely oil and serve hot with white rice.

KUMBAKONAM KADAPPA

Kumbakonam kadappa is a side dish for idly and it will go with dosa too. and its a very famous dish in kumbakonam,u can find this dish in most of the kumbakonam traditional restaurants. Since i  born and brought up from kumbakonam i wish to share this dish here. Mostly people used to prepare this with moong dhal too. i am  adding here that too..
TYPE 1:
INGREDIENTS I USED:
Dariya dal(பொட்டுகடலை)
Onion-2(normal size)
Bigger Tomato-1
Coconut shreded
Green chilli - 5
Garlic - 2pods
Fennel
Cinnamon
Aniseed
Cooking oil and salt

METHOD:

1. In pan Fry the dariya dhal,Onion,Tomato,Green chilli,and shredded coconut
2. After frying well, Grind all this coarsly with little garlic.
3. Splutter the fennel,Aniseed, and cinnamon in oil
4. To this add the ground mix. Simmer it for 15 MInutes.
5. Serve hot with Idly.
TYPE 2:
MOONG DAL KADAPPA:

Ingredients
Moong dal - 1 cup
Potato - 2
Onion - 1 medium size
Tomato - 1 small size
Green chillies - 2 or 3 nos
Garlic - 6 pods
Grated coconut - 1 cup
Dhaniya powder - 2 tsp
Fennel - 1 tsp
Poppy seeds - 1 tsp
Cloves, Cinnamon, Caradamom - 2 each
Lemon juice - 1 tsp
Curry Leaves
Oil & Salt

METHOD:

1.Pressure cook the moong dal and mash it well.
2. Boil the potato, mash them coarsely
3. Grind coconut, dhaniya powder, Fennel and poppy seeds
4. Slice the onions and tomatoes length wise. Finely chop the garlic and green chillies.
5. Heat oil in a kadai. Add cinnamon, cloves and cardamom and let them splutter. Add curry leaves.
6. Add onions, garlic and green chillies. Saute till onions turn translucent. Add tomatoes and cook till they are soft. Add the coconut paste and required water. Add salt and let it come to a boil.Add the mashed potatoes and the moong dal. Cook on medium heat for 2-3 mins.
7. Serve hot.

potato masala(உருளைக்கிழங்கு பூரி மசாலா )

potato masala is an easiest and quickest recipie. It will go nicely with poori and chapathi.

Ingredients i used:
 Potato
Mustard
Chana dhal
Green chilli
Curry leaves
Cooking oil
Salt

METHOD:

1. Wash the potatoes and peal off the skin. Microwave it for 3minutes
2. Mash the potatoes and add turmeric
3. In pan ,splutter the mustard,urid dhal,onion,chana dhal,green chilli and curry leaves together
4. Add the mashed potatoes into that. simmer it in for 10 minutes
5. Serve hot

CHILLI IDLY (சில்லி இட்லி )

If we have left over idlis or by using fresh idly we can make chilli idly. Its always  used to have a plain idly is a boring thing..so by adding some ingredients we can make it tasty idlis.

Ingredients i used:
Onion- cut into pieces
Tomato
Green chilli
Ginger garlic paste
Corn flour
Curry leaves &coriander leaves
Salt
Cooking oil or ghee
Mustard
Redchilli powder

METHOD:

1. Cut the idly into cubes
2. Mix the corn flour with ginger garlic paste and chilli powder. Dip the idlis inthis paste and fry it in a little oil.
3. Seson the mustard,minced onion,tomato and green chilli in ghee add the fried idlis with this.
4. Spread the coriander leaves and curry leaves.
5. Serve hot.

ANDHRA SPECIAL VANKAYA GRAVY

Today's recipe is almost 100 years old, But i learnt it from my andhra friend tallam anu. She used to give some ideas to prepare some andhra dishes. It's a typical rustic Andhra dish, made with basic ingredients available at home but yet tastes great with plain rice! This was reserved for the cookbook but I thought it makes a great recipe for the blog too!


INGREDIENTS I USED: 

Egg palnt - 5 small in size 
Garlic - 3pods 
Cloves - 2 or 3 
Cinnamon - 1" stick 
Dry Red Chillies - 4 
Dry Coconut  - grated 1 tbsp 
Corinader seeds - 1 tsp 
Moong dal - 1/2 tsp 
Jeera - 1 tsp 
Salt - to taste 
Oil  
Ghee

METHOD:

Fry the Brinjal in ghee or in oil and keep it aside.before fry that  Split each vankay  vertically in to four parts ( but not completely ) and put them in salt water.Microwave it for 1 minute. Cut the onion and chilli into very minced pieces. Fry the coriander seeds,moong dal,red chilli, and grated coconut and then grind it like a paste. In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes to that fry the onion and chilli also with jeera,clove and cinnamon stick. Then add the Fried vankaya into that garvy. Keep it in flame for 2 minutes. Garnish with coriander leaves.

PANEER GRAVY

INGREDIENTS I USED:

Paneer cubes
Ghee
Cinnamon
Bay leaf
Clove
Chilli powder
Tomato puree
Tomato slices
Fried onion
Garlic pods
Ginger
Sour curd - 1/2 cup

METHOD:
Fry the onion in ghee.keep it aside. Grind the fried onion,tomato puree,sour curd, garlic pods,and ginger together with chilli powder. Shift all this mixture in to the pan. Make it like a thick gravy. Then finally add the paneer cubes into that gravy.( Before that boil the paneer in microwave for 30seconds to make it soft).leave all this mixture in flame for 5 minutes. Serve hot.

CHILLI PARATHA

TO MAKE PARATHA:
Flour-2cups
Oil/ghee-1tbsp
Salt to taste
Water to knead
Method: Mix flour, salt, & ghee then add water little at time & form soft dough. Keep covered with a moist cloth. Roll like thik poori.Then form a ball.Male it like a chapathi. fry it. And keep it aside.
INGREDIENTS:
Onion- 2
Green chilli - 8
Garlic - 3 pods
Ginger - little
Curry leaf 
Oil
Salt

To make a chilli paratha:
Cut the fried paratha into minced pieces. Keep it aside. Cut the onion,greenchilli,garlic,ginger,curry leaf and red pepper. fry it in a oil. To that add garam masala,salt, and minced paratha pieces. Fry all this together in a little oil..Keep it on a flame for 5 minutes. Then garnish with coriander. Serve the Chilli paratha with onion raitha.

GRAVY ITEMS FOR CHAPATHI

BHINDI MASALA
Bhindi also known as Lady Finger 1/2 kg 
Tomatoes 4 (medium)
Onions 2 (large) Green chillies 2
Red and yellow bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
Oil 4 Table spoons
Chopped Coriander leaves 1/2 bunch
Salt to taste

 METHOD"

Heat the oil in pan and add the Bhindi pieces. Shallow Fry them. Keep separately. splutter cuminseed,mustard,onion,chilli,tomato,red  yellow pepper and  curry leaf together. after sauce it out add the bhindi with this. to this add garam masala powder and chilli powder. Keep on heat for two more minutes and then remove the pan. Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot

  EGG PLANT GRAVY
3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped oninon,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)
. 

MALAI KOFTA:

Its a  dish for special occassions, Malai Kofta is the vegetarian alternative to meatballs. It goes very well with chapathi,nan and pulav rice side dish.


INGREDIENTS I USED:

FOR KOFTA;
baked potato (shreded)
paneer(shreded)
chilli powder
salt


Mix all the ingredients together make it like a small balls and fry it in a little oil.keep it aside.

 

FOR SAUCE:

• 2 large onions quartered
• 2 tomatoes quartered
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1/2 tsp red chilli powder
• 3 tbsps nuts (cashews and almonds) ground into a thick paste
• Salt to taste
• 2 tsps garam masala OR chana masala

METHOD:
First heat the 3 tbsps of oil in a deep pan and fry the onions till light brown. Grind into a paste along with the tomatoes, onions, ginger, garlic, coriander, and red chilli powders. Add this paste back into the pan and fry till the oil begins to separate from the masala. Add the nut paste and fry for another 2-3 minutes.Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt. Bring the sauce/gravy to a boil and then reduce the fire to a simmer.Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes. Turn off the gas and sprinkle the garam masala or chana masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.Then serve hot for chapathi or pulav rice.

METHI PANEER MASALA GRAVY(KADAI PANEER)

INGREDIENTS I USED:

Paneer cubes
kasuri methi
Fried onion pieces
Tomoato
Tomato puree
Dhaniya powder
Chilli powder
Garam masala powder
Clove and cinnamon
Ghee or oil

METHOD:

Soak the paneer cubes in water and keep it in microwave for 1min. Drain the water,fry the paneer cubes and keep it aside.


In a sauce pan, fry the clove, chinnamon and kasuri methi in ghee or oil. Fry the onion and keep it aside. Grind the onion,tomato,chilli powder,dhaniya powder,tomato puree and garam  masala together. (dont add water,tomato water is excess enough to make a thick gravy)Mix all this in pan. stirr well till the masala smell goes off. Now add the fried paneer into the above mixture. Keep it in the fire for 5 min. Then turn off the flame.serve hot with chapathi.




NAVARATHNA KURUMA


INGREDIENTS I USED
Shreded Coconut
Fennel seeds
Garlic pods - 4
Ginger minced
Chilly powder - 1 tablespoon
yoghurt cream - 2 table spoon
VEGETABLES:
Paneer
Potato
Beans
Carrot
Peas
Corn
Cluster bean
Bell pepper
Cucumber
cauliflower

METHOD:


Heat a pan with oil. Fry the clove,cinnamon,garlic pods and curry leaf together. To this add all the baked vegetables and paneer with that. Close the pan and keep it for 5 min. Grind the cocount with garlic pods,ginger,fennel,chill powder,and cream. Add all this mixture to vegetables.stirr well till the masala smell goes off..keep it in flame for 5 minutes. Serve hot.

DIWALI SNACK ITEMS(8)

POONDU KARASEV RECIPIE


INGREDIENTS

Bengal gram flour - 1cup
Rice flour - 1/2 cup
Salt - required amount
curry leaves
Refined oil

TO GRIND A PASTE
Garlic - 1 whole
Red chilli
Pepper

PROCEDURE:

1. Mix the bengal gram flour and rice flour together with salt and water.
2. Make it like a dough
3.Heat oil and using the kara sev making plate rub the dough on it
4.When it starts turning golden brown, remove to a tissue paper to remove excess oil.
5. Fry some curry leaves in oil and mix with the kara sev.

MURUKKU

INGREDIENTS I USED:

Raw rice - 4 cups
White gram - 1/2 cup
White sesame seeds - req amount
Cumin seeds - req amount
Asafoetida powder - 2 tbsp
Butter - 100 gm
Salt - As reqd
Oil for frying

PROCEDURE:
Wash and clean the rice well. Leave it to dry.Once it has dried completely, powder it nicely. Fry the white gram and powder it.Mix together the powdered rice, powdered gram, white sesame seeds, cumin seeds, asafoetida powder, butter and salt. Do not add water.Take a little of this mixture and add water to it to get a dough like consistency. Take this dough and twist it into circular shapes of that of the murukku.Heat oil in a kadai.To test if the oil is hot enough, drop a pinch of dough into it. If it sinks, the oil isn`t hot enough. If the dough springs to the top with bubbles all around it, then the oil is ready. Drop in the murukku gently into the hot oil and fry till golden brown. Store in an air tight container.


RIBBON PAKORA

INGREDIENTS I USED:

1 cup rice flour
1/4 cup Gram flour

1/4 tsp butter 

1/2 tsp asafoetida
1-2 tsps chilli powder
salt to taste
oil for deep frying

METHOD:

 Mix all the flours and the powders. Add butter or ghee with this flour. Add water to make a soft dough. Put into a murukku press and squeeze into hot oil into a big circle in the pan. Deep fry till golden brown. Leave to drain and cool on absorbent paper towels.

OMAPODI

 INGREDIENTS I USED:

Gram flour – 1 cup 

Rice flour – 2 tbl spn

Omam – Powdered 1 tbl spn 

Butter / Ghee – 1 tbl spn 

Oil – To fry 

Salt

METHOD

1. Mix gram flour, rice flour, Omam Salt & butter/ghee and make it nice fluffy dough.
2. Fill the murukku maker keeping small holes plate in it with some portion of dough.
3. Directly put in oil using murukku maker and deep fry.Serve crispy.

COCONUT BURBI

INGREDIENTS I USED:
Medium Sized Coconut: 2
Refined Sugar: 2CUPS
Ghee
Cardamom: 3

Method:
Grate the coconut . Powder the cardamom and grease a plate with a little ghee.Take a vessel and add the grated coconut and sugar. Place on high flame and stir it. Reduce the flame to medium and add the ghee, cardamom powder. stir continuously for another 10 minutes. The coconut – sugar mixture should begin to leave the sides of the vessel and come together , and a sweet aroma should fill the room. Remove from heat and pour into the greased plate. Flatten with a wooden spatula . Allow to cool for 10 minutes and cut into squares.



MYSORE PAK:

INGREDIENTS I USED:

Bengal gram flour - 1cup
ghee - 1cup
sugar - 2cup
water - req amount

METHOD:
Mix the flour with a little ghee. Heat the sugar in water till reaches proper consistency. Slowly add the flour stirring continuously so that no lumps are formed. When it is well blended pour in slowly absolutely in a hot ghee stirring continuously. Cook till the mixture becomes frothy and the ghee separates. Spread out on a  plate. When firm cut the mysore pak into squares.


HOME MADE JANGIRI

Ingredients i used:

Urid dal - 1cup
idly rice- 2 table spoon
orange color powder
sugar - 2 cups
water- req amount
oil

METHOD:

Grind the urid dal and rice together. Add the food color with that while grinding. so that color will spread equally.take this mix into the ketchup dispenser or else polythene pack like a cone for henna..make a small hole to dispense the urid dal mix in the oil.u can make a jangiri design in oil what u desire.because we cant make a traditional jangiri model like a professionalist. so make it like your wish. Fry it in the oil deeply. Then prepare a sugar syrup and  put the fried jangiri in syrup.janiri absorps sugar syrup and will give more tasty for your buds.

SUGAR SYRUP:

Take 1 cup of water and add  2 cups of sugar. make it as a syrup and it should be in one string consistency.add 2 drops of rose essense and cardomom powder.

MOONG DAL LADDU:(PAYATHA MAAVU URUNDAI)

INGERDIENTS I USED:

Moong dal - 1cup
sugar - 1cup
Ghee - 1/2 cup
Cardomom powdered
Dried grapes

METHOD:

Heat a pan, dry roast the payatham paruppu and cardamom together for 3-4 minutes.  In a mixie, grind the roasted ingredients to fine powder and grind the sugar and keep separately. In a shallow bowl mix all the ingredients together with dried grapes. Add a ghee ,make a small ball like a lemon size when the ghee is warm. Keep it in a air tight container.

ALOO PARATHA

STEP 1

STEP 2

















STEP 3

STEP 4









Ingredients i used:
Atta flour
potato (baked) - 4
onion  -finely chopped
jeera (fried and powdered)
Red chilly powder
curry leaves
coriander leaves
salt
Ghee

Proceure:

Bake the potatoes in microwave for 4 min..peal off the outer skin. and make it like a wet dough. to that add grounded jeera,minced onion,curry leaf,coriander leaf ,chilli powder and salt. Make it like a small balls as in step 1. It should be free from water. Then in atta flour ,keep the potato balls inside as in step2..keep it aside for ten minutes(step3)..above that apply a little ghee..Then make it like chapathi and fry it in tawa.

VEGETABLE BREAD UPMA

Ingredients:

cut the bread into small pieces

onions Chopped

1 tomato chopped
1/2 cup vegetables (carrot,beans,peas,bell pepper)

 green chilies and  curry leaves

ginger minced, mustard and chana dhal

Add salt to taste

masala powder

Method:

1. cut the bread into minced pieces. keep it aside.

2. Fry the mustard,chana dhal,green chilli,tomato,curry leaves and ginger in ghee.

3. after fry this add all the vegetables into that with curry masala powder..then keep a lid for sometime to cook the vegetables

4. Next add the bread slices into that with salt and mix peoperly.cook it for few minutes.

5.garnish with coriander leaves. serve hot with onion raitha.

Aubergine recipes (eggplant) recipe with red bell pepper

3 Normal size egg plant - cut into pieces
Red bell pepper - 2
onino chopped
tomato - 1
green chilli - 4
chilli powder
or sambar powder - 3 teaspoon
pepper powder - 1 teaspoon
Mustard and
Garlic minced

 Procedure: Pour the oil in a pan. Splutter the mustard,minced garlic,chopped onion,tomato,red bell pepper and green chilli. After fry all the things add the egg plan. if it is cooked properly add chilli powder. fry all the things together. before turn off the stove add a bit of pepper. garnish with coriander.(It is suitable to eat with chapathi)

AMMU'S KUTTI KITCHEN: VARIETY RICES

TAMILNADU SPECIAL VARIETY RICES

VARIETY RICES(8)

LEMON RICE:

Ingredients:

• 2 cups cooked Basmati rice
• cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
• 2 Red chillies slit lengthwise
• 1 piece of ginger grated
• 1/2 cup peanuts (roasted )
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Procedure: Gently roast and then coarsely powder the coriander seeds. Keep aside.Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.Add the lemon juice and mix well.Add the rice, roasted coriander powder and salt to taste and mix thoroughly.Serve with potato chips.

 COCONUT RICE:

Ingredients:
• 2 Cup Basmati Rice
• 1 Grated Coconut
• 6 Tsp Ghee
• ½ Tsp Mustard Seeds
• 1 Tsp Dal (Channa dal)
• 1 Tsp Urad Dal
• 4 RedChilies
• Salt to Taste

PROCEDURE: Get thin extract of coconut milk by squeezing the grated coconut. Boil the rice (1:3) with water mixed coconut milk. Dry roast ground nuts and cashew nuts separately and keep them aside. In a pan heat the oil.Splutter mustard seed then add Urad dall, Bengal gram, Green chilli, smashed ginger, Curry leaves, grated coconut, and Salt fry for 1 minute. Mix rice.

CARROT RICE:

Ingredients:
Carrots 2 – 3 Medium
Rice 1 1/2 Cups
Onion 1
Whole Red Chiles 4 – 6
Fresh Grated Coconut 2 tbsps
Cloves 2
Cinnamon 1 inch Stick
Bay Leaf 1
Cumin Seeds 1/2 tsp
Salt to taste
Oil as required
Ghee 1/2 tsp

PROCEDURE:

1. Wash the carrot and pat dry. Then shred or grate it and keep aside.
2. Heat the oil in a  pan. Add the whole black peppercorns,Onion,chilli,mustard,cumin seeds and cinnamon stick.
3. Add the shredded carrot.
4. After a couple of minutes, add the cooked rice and salt to taste.
5. Keep stirring so that the rice doesn’t clump together or stick to the bottom of the pan.(add ghee)
6. Switch off the gas and keep covered for a couple of minutes. Garnish with curry leaves.Serve hot.

VEGETABLE PULAV:

Ingredients:

• 2 cups rice
• 3 tbsps vegetable oil
• 1 tsp salt
• 1/4 tsp garam masala
• 3 cups water
• 1 small onion thinly sliced
• 1/2 tsp peeled and grated ginger
• A pack (500 gms)  vegetables(peas,carrot,beans,onion,mushroom,corn and potato)

 

PROCEDURE:
Wash the rice in several changes of water and leave to soak in water for 30 minutes. Drain the rice well. Chop the vegetables. If using frozen vegetables, rinse in cold water and drain well. On a medium stove setting, heat the oil in a heavy pan or pot. When the oil is hot put in the onions and stir fry for about 2 minutes or until the edges begin to turn brown.

Put in the mushrooms or frozen vegetables and stir for 2 minutes. Add the rice, ginger, garam masala. Saute the rice for 2 minutes. Add the water and salt and cover. Lower heat to a low setting and cook for 25 minutes. Turn off the heat and let the pot sit, covered for 5 minutes before serving.

 

PUDHINA RICE:

 INGREDIENTS I USED:

Cooked rice 2 cups

Mint leaves- as required

Ginger garlic paste- cut into minced pieces

 Mustard -½ tsp

Onions- 2

 Red chilly 2

 Ghee  1 tsp

 Oil- 3 tsp

 Salt as per taste.

Procedure:

1. Wash mint leaves thoroughly and keep them aside

2. Take pan and add Ghee.

3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.

4. Let them fry well.

5. Now add mint leaves turmeric powder and salt and mix thoroughly

6. Add ghee or butter and fry it well.

7.. Remove from the pan mix it with cooked rice. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.

8. Serve hot with chips. 

EGGPLANT RICE:

This is also knows as vangibath dish..its a favourite dish in karnataka.

INGREDIENTS I USED:

1. Small Onion finely chopped

2. coriander seeds

3. jeera

4. shredded cocount

5. Channa dhal

6. Redchilli - 4

7. mustard

8.curry leaf

9. Ghee

10 brinjal cut into long pieces

11. Jaggery

12. Tamarind juice

13. Cooked rice

 

 Procedure:

 Fry the chana dhall,coriander seeds,red chilli,and jeera in oil. Grind all the ingredients as a course powder. In a pan fry the onion and brinjal together in ghee. To this mix the above course grind mixture then Add the jaggery with tamarind juice. After fry all the ingredients mix the tamarind juice with that. To that add the cooked rice, required amount salt to taste and mix well keep it aside for sometime in stove. Then turns off.  Delicious eggplant rice is ready to serve with onion raitha or chips. Garnish with coriander leaves

CABBAGE RICE:

Onions
Tomato

Grated Coconut
Green Chillies
Little Ginger
Coriander Leaves
Curry Leaves
Mustard Seeds
Channa Dal
Urad Dal

METHOD:  Heat oil, add the seasonings chana dal and urad dal, fry till golden brown. Add sliced onions,Grated coconut,ginger and tomato a little fry it & Add shredded cabbage and fry till the cabbage is completely cooked. masala and fry for 10 minutes.  To that add boiled rice,turmeric powder and salt and fry for 5 minutes. Garnish with coriander leaves and curry leaves.

PEAS PULAO

INGREDIENTS I USED:

1. Peas
2. Bay leaf
3. Cinnamon
4. Onion
5. Cumin seeds
6. Salt to taste

METHOD:      Fry the onion,bay leaf,cinnamon and cumin seeds in Ghee. Add the peas into that. To this mixture add the cooked rice and salt. Keep it in the flame for  5 minutes. Serve hot with some spicy gravy.

KEERAI MASIYAL

 
Ingredients
Spinach(araikeerai or sengeerai) - 1 bunch
Red chilli - 4
Garlic - 4 pieces
Urad dal - req amount
Mustard and oil - req amount
Salt
Procedure:
Wash the spinach leaves and garlic pieces. Add the salt and keep it in kadai.slightly pour the water to remove the leaves greenish smell.Macerate with pestle. Do not add too much of water.

If it is cooked properly keep separately. In oil fry the urad dal,mustard and red chilli. now add this with mashed spinach. serve the keerai masiyal with hort rice.

RAVA PONGAL

Ingredients
 Rava - 1 cup 
Moong dal - 1/2 cup
Ginger - minced pieces
Green chilli - 3 ( you can add more if u need spicy)
cumin seeds - 1/2 spoon
pepper corn - as you require
cashew nuts - 5
Curry leaves
Procedure:
Cook the green gram dal separately but take care not to overcook. Roast the rava till a nice aroma appears.
Heat ghee in a pan. Add the curry leaves, cumin seeds, black pepper, chilli and ginger to it. Add the 2 cups of water to it. Bring the water to boil. Add salt at this step. Add the rava to it and mix well so that there are no lumps.Close and leave it for a few mins. Add the cooked green gram(mashed a little) to it and mix well thoroughly.Add some ghee with roasted cashewnuts. serve hot with coconut chutney.
 

BISIBELABATH RICE

AMMU'S KUTTI KITCHEN: BISIBELABATH RICE

SNAKE GOURD PORIYAL

AMMU'S KUTTI KITCHEN: SNAKE GOURD PORIYAL

BISIBELABATH RICE

   
Ingredients:

• 1 cup Rice
• 1 cup Toor dal
• 2 cup Vegetables ( carrot and beans)
• 1/2 cup Tamarind juice
• 2 tbsp Cashew nuts
• Hing - a pinch
• 4 tsp Ghee
• 1/2 Corriander
• Salt
• 1/2 tsp Turmeric

For bisibela bath powder :

• 2 tbsp Dhania
• 1 tbsp Fenugreek seeds
• 1 tbsp chana dal
• 1/2 tbsp urad dal
• 8 Red chillies
• 2 Clove

Process :

1. Fry all the spices in 2 tbsp of oil on low flame and then grind them in a dry grinder. Soak the rice in water With dal. (if you take half rice add the same amount of dal)
2. Take a pan and add 3 tsps of oil.
3. Add the vegetables and fry for sometime.
4. Add salt, turmeric, hing and masala and fry for some more time.
5. Add rice, cooked dal, tamarind juice and 5 cups of water.
6. Add some more water if needed.
7. Fry cashews in ghee and then add cashews and corriander when the rice is about to done. Serve hot with chips.

MUSHROOM PULAO

AMMU'S KUTTI KITCHEN: MUSHROOM PULAO

PUDHINA RICE

Ingredients:

Cooked rice 2 cups
Mint leaves- as required
Ginger garlic paste- cut into minced pieces
 Mustard -½ tsp
Onions- 2
 Red chilly 2
 Ghee  1 tsp
 Oil- 3 tsp
 Salt as per taste.

Procedure:
1. Wash mint leaves thoroughly and keep them aside
2. Take pan and add Ghee.
3. Add mustards, chopped onions, ginger garlic pieces, and red chilly.
4. Let them fry well.
5. Now add mint leaves turmeric powder and salt and mix thoroughly
6. Do not add water
7. Add ghee or butter and fry it well.
8.. Remove from the pan mix it with cooked rice.
9. Mix thoroughly so that the mint leaves paste is thoroughly mixed with rice.
10. Serve hot with chips or spicy pickles.

BEETROOT FRIED RICE

Ingredients:
1. Beet root - 3 small (Shredded)
2. Basmathi Rice - 2 cups cooked
(Spread that in a big container and cool of that)
3. Mustard seeds - 1 tsp.
4. Chana Dhal - 1/2 tbsp. or Cashew nuts - 12
5. Red chilies - 3
6. Kurry leaves - 10
7. Sombu - 1/2 tbsp. (it's Optional)
8. Oil - 3 tsp.
9. Shredded Coconut - 3tsp(it's Optional)
10. Salt

Heat the oil in the pan and fry the Mustard, Sombu, Chana Dhal or Cashew, Red Chilies and curry Leaves. Add the Shredded Beet root + Salt and fry it 3 minutes. If you need you can add more chilli powder for your Taste. Just add 2-tsp. water and close the lid and cook for 2 minutes. Add the Shredded Coconut and fry it. Now add the cooked rice slowly and mix it well with the Beet root.

AMMU'S KUTTI KITCHEN: RAVA KESARI

AMMU'S KUTTI KITCHEN: RAVA KESARI

AMMU'S KUTTI KITCHEN: GARLIC POTATO FRY

AMMU'S KUTTI KITCHEN: GARLIC POTATO FRY

peerkangai curry (ribbed gourd curry)

RIBBED GOURD CURRY

INGREDIENTS:
Ribbed gourd
Mustard
Cumin seeds
Tomato puree
Oil
Salt
Preparation:

1. In a heated pan splutter the mustard,onion,cumin seeds and curry leaves. Saute it well.
2. Add the ribbed gourd pieces. Let them cook with that mixture.
3. Now add the tomato puree and salt.
4. Keep it in flame for 10 minutes.
5. Serve hot with rice.

AMMU'S KUTTI KITCHEN: SPICY MANGO PICKLE

AMMU'S KUTTI KITCHEN: SPICY MANGO PICKLE

Gravy items for chapathi

INGREDIENTS I USED:

Brinjal - ½ kg
Capsicum - 1
Soya sauce - 1 tsp
Chilli powder - 2 tsp
Garam masala
Chana masala
curry leaves
cumin seeds
mustard
Red onion
Tomato

METHOD:

In a pan,splutter the mustard,cumin seeds,curry leaf,onion and tomato..saute it till it becomes fried. Then fry the brinjal and red capsicum with this mixture. To this mixture add chana masala powder,garam masala powder,soy sauce and chilli powder. saute it until it gets cooked.serve hot with chapathi.

BHINDHI MASALA

INGREDIENTS I USED

Bhindi also known as Lady Finger 1/2 kg
Tomatoes 4 (medium)
Onions 2 (large)
Green chillies 2
Red bell pepper
Garam Masala 1 Table spoon
Red chilli powder 1 tsp.
 Oil 4 Table spoons

METHOD:
Heat the oil in pan.splutter the mustard and cuminseeds together. to this fry the onion,tomato,red bell pepper and bhindi. To this add garam masala powder and chilli powder., cover the pan and cook for a few minutes until it gets cooked. Keep on heat for two more minutes and then remove the pan.Sprinkle some more garam masala on top .Garnish with coriander leaves and serve hot.

URAPPU ADAI

Ingredients for Adai
Par boiled rice – 2 cups
At least 2 types of dal(toor dal, chana dal, urad dal) – 1 cup, combined
Red chillies – 6 or 8
Asafoetida – ½ tsp
Salt
Curry leaves - few
Red onions – 1, medium, chopped finely
OilMethod

Soak rice and dal mixture separately for at least 2 hours. Grind rice along with red chillies, salt and asafoetida to a coarse meal. Then pulse the dal mixture, barely grinding them. Mix them both along with curry leaves. The batter will be quite thick.

Heat a tawa or griddle. Place some batter in the tawa and spread them to form a circle. Make a dent in the center. Top the batter with chopped onions. Drizzle oil around the adai and in the center. Cook this over medium heat.Serve hot with avial or with coconut chutney.
Ingredients for Avial
Any vegetables cut into thick matchsticks – 3 cups
Grated coconut – ½ cup
Green chillies – 3
Curry leaves - few
Yogurt – ½ cup
Salt
Coconut oil – a tbsp
Method

Cook all vegetables until done. This can be done using microwave oven or over stove top. They should not be mushy, but slightly crisp on the inside. Grind coconut and green chillies to a fine paste and add to the cooked vegetables along with salt and curry leaves. Gently heat vegetables along with the ground paste until green chillies do not smell raw, about 3 minutes. Take care not to mush the vegetables while mixing. Just before serving, combine yogurt and a tbsp of warm coconut oil to avial and serve.

MUSHROOM PULAO

Ingredients :
Mushrooms – 1 pack
Potatoes – 2
Green peas (optional)
Onion – 1 medium
Basmati Rice – 2 cups
Ginger garlic paste
Garam masala,
Coriander powder,
Mint Leaves,
Coriander leaves,
Curd 1-2 tbspn
Salt to taste
Oil
Spices:
Red chilli – 1
Bay leaf – 1
Cloves – 4
Cinnamon small piece
Cardamom – 2
Star Anise – 1
Jeera – 1 tspn
Method:
1.Add 2 tbspn of oil to the preheated pan and add all the spices one by one.
2.When jeera starts spluttering, add mint leaves , coriander leaves and fry them for 2 min.
3.Add chopped onions, ginger-garlic paste, garam masala, coriander powder, salt and a pinch of turmeric(optional)
4.When onions turn golden brown, add potatoes, mushrooms, green peas(optional) and close with lid.
5.Let the mushrooms cook in its own water(if necessary add little quantity of water).
6.When mushrooms gets half cooked, add curd and stir it well. Then add 4 cups of water. When water starts boiling add 2 cups of rice and pressure cook it.
7.Serve with onion raitha.

RAVA KESARI

INGREDIENTS:
Rava	1 cup
Sugar	1 cup
Milk	1 1/2 cup
Water	1 1/2 cup
Cardamom Powder	1 tsp
Cashew nuts and Raisins
Ghee	3 tbsp
Kesari powder	1 tsp

PREPARATION:

1. In a pan heat 1 tsp of ghee and fry Cashew nuts and Raisins till it’s golden brown. Don’t fry them dark as the raisin would taste bad.
2. In the same pan fry the rava till it’s light golden brown color and keep it aside. Add Milk, Water and Sugar into the pan and mix well.Also add Cardamom Powder and food color. Allow it to boil. When boiling add the rava little by little and stir well. Make sure no lumps are formed.
    
   3. Add the remaining ghee as well. Stir continuously till it becomes little thick.Add Cashew nuts.

peerkangai curry (ribbed gourd curry)

you will need:

Ribbed Gourd - washed, peeled and cut into cubes - 3 cups
Onions - chopped - 1/2 cup
Tomatoes - finely chopped - 1 cup
Ginger-Garlic paste - 1/4 cup
Curry Leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp (optional)
Pepper - 1/4 tsp (optional)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tbsp
Salt - to taste

Method:

* Boil the cut vegetable in 1 cup of water in a covered pan on low flame
* When the vegetable is cooked and dry, heat oil in a separate pan, and temper the mustard seeds
* Add the onions, ginger-garlic paste, and saute until the onions turn light brown
* Mix the tomatoes, and keep covered on low flame until tomatoes are cooked
* Add the cooked gourd vegetable, stir well, add pepper and leave for 5 minutes
* If adding coconut, grind it into a paste with jeera powder and add at this stage

Serve hot with rice/ roti

SPICY MANGO PICKLE

Here's the recipe:
Cut mango - 5 cups
Red chilli powder - 1 cup
Turmeric powder - a few heaped teaspoonfuls
Salt - 1 cup
Gingely oil - 1 cup
Mustard powder - 1/4 cup (powder mustard in the small jar of your mixie and use it)
PROCEDURE: What to do:
Spread the cut mango on a clean white towel. Wash the mangoes before you get them cut, not after. Wipe dry. Rub the part around the shell well and remove the thin layer resembling plastic that you'll be able to see. Not all mango pieces will have this, but most of them do, and it is important to remove this.
Mix all the ingredients together. Stir well. Cover properly and set aside. Stir once a day for the next few days until the oil rises to the top. This usually takes about three to four days. Store in a glass container or a bharani (see first pic). If you are using a bharani, set aside a small quantity of the pickle in a bottle for daily use and then tie the mouth of the bharani with a clean white muslin cloth and close it.
Following this recipe exactly will give you a super hot and spicy pickle which is best enjoyed with curd rice. If you cannot tolerate high spice levels, modify the amount of red chilli powder used