Kathirikkai Vadakkal (Brinjal Stir Fry)

Preparation time : 5 minutes

Cooking time : 15 minutes

Number of serves : 4

Ingredients :

1. Brinjal - 250 grams 

2. Coriander seeds - 2 tsp

3. Chana dal / chickpeas - 1 tsp

4. Urad dal / black lentil - 1 tsp

5. Whole red chillies - 3

6. Curry leaves - 1 sprig

7. Oil - tablespoon

8. Mustard seeds - 1/4 teaspoon

 9. Salt - to taste

           

Method :

1. Cut brinjal longitudinally and immerse in water to preserve it's color.

2. Place a frying pan on medium flame and toast coriander seeds, chana dal, urad dal, red chillies and curry leaves separately one by one. When cool, transfer all the ingredients into a mixer and grind to a coarse powder. This powder will be used as masala for the brinjals.   

3. Heat the pan once again and add a tablespoon of oil.

                                 

4. When oil becomes hot, add mustard seeds and allow them to crackle.

5. Transfer brinjal slices into the pan and sauté. Sprinkle water and cover the pan with a lid and allow to cook till brinjals are half done.

6. After a while, open the lid and add the ground masala and salt and mix thoroughly. Sprinkle little more water and once again cover the pan and cook till the brinjals are fully cooked.

                                 

7. Transfer into a bowl and serve it as a side dish for any kind of rice dish.

Ellu Kozukattai/Kozhukattai (Rice Dumplings Filled With A Mixture Of Toasted SesameSeeds And Jaggery)

         

                                                                Kozukattais

Step - 1

Toasted sesame seeds.

Step - 2

Sesame seeds mixed with jaggery.

Step - 3

Rice dough ready for making kozukattais.

Step - 4

Kozukattai being filled with sesame jaggery mixture.

step - 5

Kozukattais are cooked and ready to be served.

Preparation time : 30 minutes

Cooking time : 15 minutes

Number of serves : 6

Ingredients :

1. Raw rice -1 cup

2. Sesame seeds -  1/2 cup

3. Powdered jaggery - 1/2 cup

4. Cardamom powder - 1/4 tsp

5. Boiled water - about 2 cups

6. Salt - a pinch

7. Oil - 2 tsp

Method :

1. Soak raw rice in water for about an hour. 

    

2. Drain water, spread the rice grains on a cloth and dry under shade.

3. When rice grains are partially dry, transfer into a blender and grind to a fine powder. Pass the flour though a sieve to get rid of any coarse particles of rice.

4. Place a frying pan on medium flame and transfer the flour into it. Keep stirring the flour with a ladle till it becomes devoid of water content. Transfer flour into a plate and cool. Now this flour is ready for making kozukattais.

      

5. Again place a pan on medium flame and add sesame seeds and toast till they start crackling. Remove pan from fire and transfer the contents into a plate and cool.

6.Transfer the toasted sesame seeds into a blender and blend till the seeds are coarsely ground. Then add powdered jaggery, cardamom powder and blend once again to get a pulpy mixture. This will be the filling for the rice dumplings.

7.Take a cup of rice flour in a vessel and add a pinch of salt and 2teaspoon of oil and mix well.

8. Boil water in a container and pour it into the rice flour and mix well till it forms a thick dough.

9. Take a lemon sized portion of rice mixture and spread it on a plastic sheet.

10. Place a teaspoon of sesame jaggery mixture in the middle and cover it by folding the rice mixture. Stick the ends by pressing with fingers.Repeat the same procedure for the rest of the dough. Now the dumplings are ready for steaming.

                            

11. Steam the dumplings in a steamer for about 10 minutes.

12.  Remove dumplings and transfer into a serving bowl.

                                         

           

Variation :

Sesame seeds stuffing can be replaced with any other stuffing.

              

Pachai Payaru Kuzambu (Whole Moong Dal Curry)

Preparation time : 10 minutes

Cooking time : 15 minutes

Ingredients :

1. Whole moong dal - 1 cup

2. Onions - 2 (chopped)

3. Tomatoes - 2 

4. Ginger -1 tsp (chopped)

5. Garlic - 1 tsp (chopped)

6. Red chilli powder - 1/2 teaspoon

7. Coriander powder - 1 1/2 teaspoon

8. Turmeric powder - 1/4 teaspoon

9. Tamarind extract - 1 teaspoon

10. Mustard seeds - 1/4 teaspoon

11. Cumin seeds - 1/4 teaspoon

12. Oil - 1 teaspoon

13. Curry leaves - 1 sprig

14. Salt - to taste

Method :

1. Soak whole moong dal for about 2 hours in water.

2. Place a frying pan on medium heat and add a tbsp of oil.

3. When oil is hot, add mustard and cumin seeds and allow to crackle.

  

4. Add finely chopped ginger, garlic, onions, and curry leaves. Sauté till the onions become brown.

5. Add chopped tomatoes and sauté till they become soft and pulpy.

6. Add chilli powder. coriander powder, turmeric powder, a tsp of tamarind extract and salt. Add half a cup of water, mix well and allow to cook for a few minutes till all the ingredients get rid of their raw smell.

7. Add this mixture to the soaked moong dal and pressure cook till dal is fully cooked.

8. Transfer into a serving dish and garnish with curry leaves.

Note :

This curry goes well with steamed rice and chapatis

                                             

Mushroom Paneer masala

         

Preparation time: 10 minutes

Cooking time : 15 minutes

Ingredients :

1. Button mushroom - 200 grams (chopped)

2. Paneer (cottage cheese) - 200 grams (cut into 1/2" cubes)

3. Onions - 4 (sliced)

4. Tomatoes - 5 (chopped)

5. Ginger garlic paste - 1 tsp

6. Coriander leaves - 3 or 4 strings

7. Green chillies - 2

8. Mango / amchur powder - 1/2 tsp

9. Kala namak (black salt) - 1/2 tsp

10. Chilli powder - 1/2 tsp

11. Coriander powder 1 1/2 tsp

12. Turmeric powder - 1/4 tsp 

13. Cumin seeds - 1/4 tsp

14. Cumin powder  - 1/4 tsp (roasted and ground)

15. Almonds - 6 numbers

16. Oil (for seasoning) - 2 tbsp

17. Kasuri methi - 1 tsp (crushed)

18. Salt - to taste

Method :

1. Heat a tsp of oil in a pan and add onions, tomatoes, coriander leaves, green chillies. Sauté for a while till onions and tomatoes become tender and loose their raw smell. Then add ginger garlic paste and sauté for a little more time. 

2. Transfer the contents into a plate and cool. Then grind to a fine paste and keep aside.

3. Soak almonds in hot water for a while. Deskin and make a paste.

4. Heat a pan and add rest of the oil.

5. When oil becomes hot, add cumin and allow to crackle.

6. Add chopped mushrooms and sauté. Mushrooms will start giving out water. There is no need to sprinkle extra water.

          

7. When mushrooms are half done, add dry masalas such as chilli powder, coriander powder, turmeric powder, kala namak and amchur powder. Sauté.

8. Then add ground masala and mix well.

9. Add paneer cubes, almond paste, salt and mix with the masalas. Add warm water to the mixture to bring it to the curry / gravy consistency. Cook till mushrooms and paneer become soft.

     
10. Remove from fire. Add roasted cumin powder, and crushed kasuri methi and mix well.

11. Transfer into a serving bowl and garnish with coriander leaves.

                    

Kadalai Paruppu Ulundu Vadai (Urad And Chana Dal Vada)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of servings : 6

Ingredients : 

1. Ulundu (urad dal) - 1/2 cup

2. Kadalai paruppu (chana dal) - 1/2 cup

3. Ginger - 1 tsp (grated)

  

4. Green chillies - 2 (finely chopped)

  

5. Onions - 3 (finely chopped)

6. Curry leaves - 1 sprig (chopped)

7. Coriander leaves - 3 tbsp (chopped)

8. Oil - for deep frying

9. Salt - to taste

Method :

1. Soak urad and chana dal in water for about an hour.

2. Drain water and transfer into a blender along with grated ginger.

3. Grind coarsely sprinkling little water every now and then.

4. Transfer the coarsely ground batter into a vessel.

5. Add chopped onions, green chillies, coriander leaves, curry leaves and salt. Mix well. Now the batter is ready for deep frying.

6. Heat a kadai/frying pan on medium flame and pour enough oil for deep frying.

7. Spread a small plastic sheet on the kitchen counter and place a lemon sized ball of the batter on it. Press it lightly to obtain a flat round shape. Immerse the fingers in a bowl of water every now and then to avoid batter sticking to the fingers.

8. Leave the flat round shaped batter into oil. Repeat the same procedure for rest of the dough. Do not fry more than 4 or 5 vadas at a time. Fry on both sides until the vadas are brown in color.

9. Remove from oil, and transfer them into a plate spread with butter paper to absorb extra oil. Serve hot with coconut chutney.

                       

Kovakkai Masala (Tendli/IvyGourd Masala)

Time for preperation : 15 minutes

Time for cooking : 15 minutes

Number of servings : 4 

Ingredients :   

1. Kovakkai / tindora - 250 grams

2. Onions - 3 (sliced)

3. Tomatoes - 1 (medium sized chopped)

4. Red chilli powder - 1/2 teaspoon

5. Coriander powder - 1 1/2 teaspoon

6. Turmeric powder - 1/4 tsp

7. Ginger - 1 teaspoon (chopped)

8. Garlic - 4 pods (chopped)

9. Cumin powder - 1/2 tsp (roasted and powdered)

10.Coriander leaves - 2 strings (chopped)

11. Oil - 2 tablespoon

12. Mustard seeds 1/4 tsp

13. Salt - to taste

Method :    

1. Slice tindora into long strips and keep aside.

2. Place a shallow pan on medium flame and add a tablespoon of oil.

3. When oil becomes hot, add onions, tomatoes, ginger, garlic and coriander leaves and sauté for a few minutes till onions and tomatoes become tender. Remove from fire and transfer into a wide plate and allow the mixture to cool.

4. Blend the onion tomato mixture into a coarse paste.

5. Heat another pan, and add a tablespoon of oil. When oil is hot, add mustard seeds and allow to crackle.

6. Add sliced tindoras and sauté till they are glazed with oil.

7. Then add dry masalas such as chilli powder, coriander powder and turmeric powder. Sauté till the masalas are thoroughly mixed with the veggies.

8. Add the ground onion tomato mixture and mix well. Sprinkle about 1/2 a cup of water. 

9. Add salt and cover the pan with a lid and cook on low fire till the tindoras are tender, but crunchy. Avoid over cooking.

10. Finally add roasted cumin powder, mix well and transfer into a serving bowl.

11. Serve tendli masala with phulkas and parathas.

Thenkuzal murukku (Rice Crackers)

Murukku Maker

Cooking time : 1 hour

Number of serves : 15

Ingredients :

1. Raw rice - 4 cups

2. Urad dal ( black lentil ) - 1 cup

3. Butter - 2 tbsp

4. Cumin seeds - 1 tbsp

5. Asafodita powder - 1/2 tsp

6. Salt - to taste

7. Water - to mix the dough

8. Oil - for deep frying

Method :

1. Soak raw rice in water for about an hour. Drain and dry rice on a cloth under shade. When rice becomes dry, grind it in a mixer to a fine powder. If the rice flour is coarse in texture, sieve once or twice until the final product is a fine powder

2. Place a frying pan on medium flame and add rice flour. Fry lightly so that the flour becomes dry and gets rid of moisture content. Transfer flour into a big plate and cool. Now this flour is ready for making the murukkus.

3. Heat the pan once again, and lightly roast urad dal stirring continuously. When dal becomes slightly brown, transfer into another plate and cool. Then grind it in a mixer grinder and keep aside.

4. In a container, take 4 cups of rice flour and 1 cup of urad dal powder.

5. To this, add butter and mix well with hand so that butter mixes evenly all over the flour.

6. Add cumin seeds, asafodita powder, salt and mix.

7. Heat water in a vessel and just when it starts to give out bubbles, add to the flour and mix with a ladle. The final product should resemble that of chapatti dough.

                                  

8. Place a kadai on medium flame and add oil to fry the murukkus.

                             

9. Take a small portion of the dough and transfer into the murukku maker.

10. Place a plastic sheet on the cooking platform and press the murukku maker slightly rotating the hands to get the round shape.

11. Fry them in oil till the final product is golden brown. Not more than 4 or 5 numbers should be fried at a time.

Note :

It is a very good evening snack for school going children.

Pooran Poli

 Ingredients :

  

For Pooran (Filling) :

                              

1. Chana dal ( chickpeas ) - 1 cup

2. Grated coconut - 1/4 cup

3. Powdered cardamom - 1/4 teaspoon

4. Powdered jaggery - 3/4 cup

5. Ghee ( clarified butter ) - 1 tablespoon

For making Poli dough :

                           

1. Refined flour - 3/4 cup

2.  Wheat flour - 3/4 cup

3. Refined oil - 1 tbsp (for mixing dough ) and enough oil for making polis

                                                                                                   

4. Water - for mixing dough

Method :

1. Mix refined flour and wheat flour with a tbsp of oil. Make a soft dough with enough water and keep aside covered.

2. Pressure cook chana dal with enough water. When dal is cooked, drain water and cool.

3. When cool, blend it in a blender to a fine paste with 1/4 tsp of cardamom powder.

                           

4. Place a thick bottomed shallow pan on medium flame and add ghee.

5. When ghee becomes hot, add grated coconut and sauté till it starts to give out it's flavour.

6. Then add chana dal paste and keep stirring till the whole mixture thickens and forms a lump. Cool.

7.  Pooran is ready for stuffing.

8. Take a lemon sized dough, and roll it with a rolling pin to give it a small round shape.

9. Place about 11/2teaspoon of  pooran in the middle and close it and once again roll it out into big round. Use wheat flour while rolling out to avoid dough sticking on to the rolling board.

10. Place chapatti pan on the medium flame and place the rolled out dough on the pan.

11. Reduce the flame and cook on both sides by smearing oil  till the polis are golden brown.

                                  

12. Repeat the same procedure for rest of the dough.

13. Enjoy eating this Pooran poli with ghee smeared on it.

Thayir Vadai (Dahi Vada)

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of servings : 6

Ingredients :

1. Urad dal - 1 cup

2. Raw rice - 1 tsp

3. Ginger - a small piece ( crushed )

4. Curd - 21/2 cups ( beaten well)

   

5. Mustard seeds - 1/2 tsp

6. Cumin seeds - 1/2 tsp

7. Cumin powder - 1/4 tsp ( roasted and ground )

8. Whole red chillies - 4 nos

9. Green chillies - 2 ( finely chopped )

10. Asafodita powder - 1/2 tsp

11. Oil - for frying and seasoning

12. Salt to taste

13. Curry leaves - 2 sprigs

Method :

1. Soak 1 cup of urad dal and a tsp of rice in water for about half an hour.

2. Drain water and grind in a mixer with crushed ginger. Sprinkle water as and when required and the dough should be fluffy.

                                 

3. Transfer the dough into a vessel. Add salt, asafodita powder, chopped green chillies, curry leaves and salt. Mix thoroughly.

4. Place a kadai on medium flame add oil and heat for frying the vadais.

5. Take a lemon sized batter and place it on a plastic sheet. Press it lightly and make a whole in the middle with the index finger.

6. Transfer it into oil. Repeat the same procedure with the rest of the dough. Fry the vadais on both sides till they become golden brown. Do not fry more than 4 or 5 vadas at a time. Keep them aside.

7. Pour beaten curd into a container and add asafodita powder, cumin powder and salt. Mix well. If the curd mixture is thick, add little lukewarm milk to bring it to pouring consistency.

8. Heat a seasoning pan and add a teaspoon of oil. When oil becomes hot, add seasoning ingredients such as mustard seeds, cumin seeds, dry red chillies and curry leaves.

9. After mustard and cumin seeds crackle, pour the ingredients into beaten curd. Add salt and mix thoroughly.

10. Transfer the vadais into the curd mixture. Coat all the vadais with the curd mixture.

11. Garnish with curry leaves. Now thayir vadais are ready to be served.                

Rava Semia Idli (Semolina Vermicelli Idli)

         

Preparation time : 10 minutes

Cooking time : 20 minutes

Number of serves : 4


Ingredients 

1. Semolina / sooji / rava - 2 cups

                           

2. Vermicelli - 1 cup

                             

3. Curd - 4 cups

                             

4. Mustard seeds - 1/2 teaspoon

                             

5. Broken urad dal - 1 teaspoon

                             

6. Cumin seeds - 1/2 teaspoon

                              

7. Black pepper - 1/2 teaspoon

                             

8. Dry red chillies - 3

                               

9. Curry leaves - 2 sprigs

                              

10. Finely  Chopped coriander leaves - 1/2cup

                             

11.  Cooking  soda - 1/2 teaspoon

                               

12. Oil for seasoning - 2 tablespoons

                               

13. Broken cashew nuts - a handful

                               

14. Salt to taste

                              

15. Asafodita - 1/4 teaspoon

                           
Method

1. Heat 2 tablespoon of oil in a frying pan 

2. When oil becomes hot, add seasoning ingredients such as mustard seeds, broken urad dal, cumin seeds, black pepper, red chillies, curry leaves and cashew nuts.

3. When the mustard seeds start crackling, add semolina and vermicelli into the pan and stir lightly till they become slightly brown.

4. Remove the pan from fire and allow to cool for a while.

5. Add curds, asafodita,salt, chopped coriander leaves , and cooking soda.

                              

6. Mix all the ingredients thoroughly .

7. Smear oil and pour the batter into idli mould.

8. Place the idli mould in a steamer and cook for about 10 to 15 minutes till the idlies are fully cooked.

9. Remove the idli mould from the steamer and cool for about 2 minutes. 

                              

10. Slowly demould the idlies from the mould with the help of an idly scraper and transfer into a container.

11. Serve idlies hot with chutney.

Mochakottai, Kathirikkai, Senai Kizangu Kuzambu (Field Beans, Eggplant,Yam curry)

Preparation time : 20 minutes

Cooking time : 30 minutes

Number of serving : 6  

Ingredients :

1. Mochakottai/ field beans - 1 cup

2. Egg plant/ katharikkai - 6 nos. ( small variety )

3. Yam/ Senai Kizangu - 200 gms ( cut into 1/2" pieces )

4. Onions - 2 ( finely chopped )

5. Tomatoes - 3 ( finely chopped )

6. Red chilli powder - 2 tsp

7. Coriander powder - 3 tsp 

8. Turmeric powder - 1/4 tsp

9. Thick tamarind extract - 2 tbsp

10. Grated coconut - 1/2'cup

11. Garlic - 6 pods

12. Mustard seeds - 1/2 tsp

13. Fenugreek seeds 1/4 tsp

14. Oil for seasoning - 2 tbsp

15. Curry leaves - a hand full

16. Salt - to taste

Method :

1. Soak beans in water overnight. The next day boil in same water with a pinch of salt.

2. Cut eggplant into wedges and place in water to prevent discoloration.

         

3. Boil yam pieces in water with a pinch of turmeric powder. When done,drain water and keep aside.

4. Place a kadai on medium heat and add oil. 

5. When oil becomes hot, add mustard and allow to crackle. Then add fenugreek seeds. Sauté.

6. Add chopped onions and a few curry leaves and sauté till onions are golden brown.

7. Add tomatoes and eggplant and sauté for a while.

8. Meanwhile, grind grated coconut along with garlic pods and a few curry leaves to a fine paste and keep aside.

9. To the onion tomato mixture add dry masalas such as red chilli powder, coriander powder and turmeric powder and sauté.

10. Add tamarind extract and boil for few minutes to remove the raw flavour of all the ingredients.

    

11. Then add the coconut paste and mix well.

12. Add beans, and yam pieces to the curry. If required add water in which beans was cooked, to bring it to the gravy consistency.

       

13. Add salt and cook for a few more minutes till all the veggies blend well with each other.

14. Remove from fire and garnish with curry leaves.

15. Curry is ready to be eaten with plain rice.

Kara Dosai (Adai)

 

Urulaikizangu Kuzambu (Potato Curry)

Preparation time : 15 minutes

Cooking time : 20 minutes

Number of serves : 4

Ingredients :

1. Potatoes - 3 ( medium sized )

2. Onions - 3 ( finely chopped )

3. Tomatoes puréed (boil tomatoes, deskin and blend) - 4

4. Garlic - 6 pods ( finely chopped )

5. Chilli powder - 1 teaspoon

6. Coriander powder - 2 teaspoon

7. Turmeric powder - 1/4 teaspoon

8. Mustard seeds - 1/2 teaspoon

9. Fenugreek seeds 1/4 teaspoon

10. Curry leaves - 1 sprig

11. Oil for seasoning - 2 tablespoon

12. Salt - to taste

Method :

1. Peel the potato skin, cut into wedges and immerse in water.

2. Place a sauce pan on the medium heat, and add oil.

3. When oil is hot, add mustard and fenugreek seeds and allow mustard to crackle. 

4. Add chopped onions, garlic and curry leaves. Sauté till onions are slightly brown and all the ingredients start giving out their flavour.

5. Add tomato purée and sauté for a while. 

6. Add dry masalas such as chilli powder, coriander powder and turmeric powder. Sauté.

7. Add the potato wedges and salt. Mix well with the masala. Add about 2 cups of water and cover the pan with a lid.

8. When the curry starts to boil, decrease the flame and cook till the potato wedges are tender and curry reaches the gravy consistency.

9. Remove from fire and transfer into a serving container. This gravy is usually liked by children and goes very well with plain rice and chapattis.

Pidi Kozukattai

                                                                                                                                                               

This dish is usually prepared on auspicious days like ganesh chathurthi and varalakshmi viradham. Even though there are several ways of preparing this dish, I have found this method to be the easiest.

Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients :

1. Coarsly broken raw rice flour - 1 cup

2. Powdered jaggery - 3/4 cup

3. Ground cardamom powder 1/4 tsp

4. Ghee / Clarified butter - 1 tbsp

5. Water - about 3 cups

         

Method :

1. Place a thick bottomed vessel on the burner and heat about half a cup of water.

2. When water starts boling, add powdered jaggery and bring it to boil. Switch off the burner and pass the jaggery liquid through a sieve to filter the dust particles. Keep it aside.

3. Place a pan on medium flame and add ghee. When ghee is hot, add the coarsely broken rice flour and roast it for a while. When the mixture of ghee and flour start to give out their aroma, switch off the burner. Transfer into a plate and cool.

4. Boil about 21/2 cups of water in the same pan. When water starts to boil, slowly start adding the flour into water and keep stirring with a ladle while doing so.

5. Cover the pan with a lid and cook on low fire. Stir it once or twice to avoid the flour sticking to the bottom of the pan.

6. If required, 1/2 a cup of boiled water can be added to it. When fully cooked, it should be of Upma consistency.

7. Add the jaggery liquid and cardamom powder. Mix thoroughly and cook for about 2 to 3 minutes.

8. Remove from fire and transfer into a big plate and cool.

9. Take lemon sized portion of the dough in the palm of the hand and slightly press with folded fingers. The impression of the fingers should fall on the dough.

10. Repeat the same procedure with rest of the dough.