SWEET POTATO FRY(சர்க்கரை வள்ளி கிழங்கு வறுவல் )

INGREDIENTS I USED:

Sweet potato - 2
Chilli powder
Turmeric Powder
Garlic and onion (Grind Coarsely)
Salt
Cooking oil

METHOD:

1. Wash and peel the outer skin of the sweet potato. Cut into a shape as you like.
2. In a pan pour a oil to fry the sweet potato
3. Apply a turmeric powder,chilli powder and garlic onion paste.
4. Then fry it in little oil.

HOW TO MAKE VADAKARI

INGREDIENTS I USED:

Channa dal -  1 cup
Onion  -  3
Tomatoes  -  2
Whole red chili -  6
Ginger and garlic paste  -  1 tsp
Turmeric Powder  -  1 tsp
Red chili powder  -  2 tbsp
Curry Leaves  -  8 to 9 springs
Bay leaves  -  2
Cloves  -  3
Cinnamon sticks  -  1 small
Fennel seeds  -  1tsp
Salt  -  required to taste 

Method:

1. Grind the soaked channa dhal  coarsely with fennel seeds and  whole red chilies into a thick coarse paste. 

2.After that add half an onion (chopped) and curry leaves into the coarse paste, make small vadas and fry it in oil. don't fry deeply.

 3.Heat oil in a pan,  add cloves, cinnamon sticks,  bay leaves, chopped onions and saute it for few minutes.

4.After that add ginger & garlic paste and fry them until the raw smell goes off.

5.Now add the chopped tomatoes with  turmeric powder, red chili powder and little salt.

6.Then mix it all together and let it cook for 5 to 10 minutes under closed lid.

7.When its come to a full boil and cooked well, crush the fried vadas with your hands and add it into the gravy.

8. close the lid for 10 minutes.Keep it in simmer. serve hot. Its a nice side dish for idli,dosa and chapathi

NOOKKAL RICE (TURNIP RICE)

Ingredients i used:

Nookal finely shredded - 1/2 cup
Onion sliced
Green chilli
Ginger garlic paste
Brinji leaves
Cinnamon
Coriander leaves

 

METHOD

1. In a pan splutter the brinji leaves,cinnamon,Green chilli and ginger ,garlic paste in a ghee.

2. Add the shredded nookal in the above ingredients

3. Keep it in the flame for 10 minutes till  the raw smell goes off.

4. Add the cooked rice to that mixture. serve hot with potato chips.

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.