Paruppu Satham
Avial
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste,
adding very little water.Mix the curd to the ground paste and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
7. Serve hot with rice.
Pudina Thokku (Mint thokku)
Ingredients
Mint-1 pack
Tomato-6
Green chilli-3 or 4
Jeera powder -3/4 tablespoon
Fenu greek powder-1 1/2 table spoon
Curryleaves-(reqd)
Sesame oil-5 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan.Fry the onion,greenchilli,tomato .Cool it for 10 mts and grind well in blender or mixer grinder.Fry the mustard,curry leaves,jeera powder,fenugreek powder and tomato,mint paste .Boil it for 15 minutes and serve it with any tiffins or rice.
Carrot Poiyal
Carrot 250 gm
Preparation method
Heat the oil in a pan. Fry the onion,channadhal,mustard,curryleaves and chopped carrot. Add adequate amount of water and boiling for 7 minutes. After mix the boiled moong dhal. Mix it very well . Serve it with vathal kulambu and pepperkulambu
Kathirikkai Poriyal
Incredients
Kathirikkai & Brinjal-4
Onion-1
Garlic-6(pieces)
Tomato-1/2
Redchilli powder -1/2 tbs
Hing-a pinch
Curryleaves-(reqd)
Mustard-1/4tsp
Fenugreekseed powder-1/2tsp(coarse)
Sesame seed powder(coarse)
Oil- 4 or 5 tbs
Salt to taste
Preparation method
Heat the oil in pan.Fry mustard,onion,garlic,tomato,curryleaves . After 2 minutes put the brinjal pieces and fry it in low heat .when cooked add redchillipowder,sesame seed powder,hing,fenugreek powder and mix nicely on low heat for 10 minutes. After serve with sambar rice or any other rices
Poori Kilangu
Ingredients
Boiled Potato-4
Onion-1
Green chilli-2
Tomato-1/2
Jeera-1/4 tsp
Mustard-1/4 tbs
Turmaric powder-1/4 tsp
Curry leaves-(reqd)
Ginger garlic paste
Channa dhal-1 tablespoon
Oil-3 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan.Fry the muatard, channadhal,onion, tomato,curryleaves,jeera,ginger garlic paste,turmaric powder and mix the boiled potato pices.Then add 3 glass water and mix well. Keep it for 10 mins in the stove. Spread the corriander leaves and serve hot with Poori.
1:54 PM | Labels: Breakfast or Tiffins, Veg |
Verkadalai Kulambu
Groundnuts-50gm
Small onion-7
Garlic-5
Tomato-1/2
Tamarind. extract-4 tablespoon
Curryleaves-reqd
Hing-a pinch
Sesame oil-3 or 4 tablespoon
Fenugreekdeed-1tsp
chilli powder-3 tablespoon
coconut-2 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan and fry the onion, garlic, curryleaves, hing fenugreek powder, groundnuts and chili powder after 5 minutes mix the coconut gravy and tamarind extract.
Boil if for 10 minutes after that mix the sesame oil 2 tablespoon
Ready to eat with white rice and any veg porial
Aval Upma
Ingredients
Aval- 500 gm
Onion-1(chopped)
Green chilli-1 1/2
Urad dal & Mustard seeds -1 tsp
Curryleaves-(reqd)
Chana dal or Ground nuts- 2 tsp
Corriander leaves-(reqd)
Oil-2 tablespoon
Salt to taste
Preparation method
Soak the aval for 3 minutes.And let it dry in the strainer for about 15 minutes.Heat the oil in pan and fry onion ,mustard ground nut or chana dal ,green chilli, curryleaves .And then add soaked aval mix well .After 5 minutes serve them hot .
1:07 PM | Labels: Breakfast or Tiffins, Veg |
Thengapal Rasam
Ingredients
Tamarind extract-4tablespoon(thick)
Tomato extract-4 5 tablespoon(thick)
Turmaric powder-1/4tsp
Mustard-1/4tsp
Jeera powder-1/4tsp
Pepper powder-1/4tsp
corriander leaves(reqd)
curry leaves(reqd)
Ced chilli-2
Hing-as req'd
Coconut milk-100ml
Preparation method
Heat oil in a pan and fry mustard,redchilli,curryleaves,hing and mix the tamarind extract,tomato extract, jeerapowder and crushed pepper. Boil it for 3 or 4 minutes . Turn off the flame and mix the thick coconut milk spread the corriander leaves.
Note : After adding coconut milk don't heat the Rasam
7:12 PM | Labels: Veg |
Poondu Thokku
Ingredients
Garlic-2(big size)
Dhania powder-2tablespoon
Red chilli powder-1 1/4 tablespoon
Curryleaves
Hing-(reqd)
Mustard-1/4 tsp
Tamarind extract-4tablespoon(thick)
Fenugreekpowder-1/2 tablespoon(coarse)
Redchilli-2
Preparation method
Heat oil in a pan and fry garlic mustard,curryleaves,redchilli powder,dhania powder,fenugreek seed powder,and hing then add tamarind extractBoiling for 7 minutes to thick gravy position.
Thakkali thokku
Tomatto-5
Jeera-1tablespoon
Mustard-1tablespoon
Curryleaves-(reqd)
Fenugreekseed powder(1tablespoon (coarse)
Oil-4 or 5 tablespoon
Salt to taste
Preparation method
Heat oil in a pan and fry the jeera, curry leaves ,garlic & mustard and mix the chopped tomato and close the pan with a lid.
Cook for 20 min in medium heat. Spread the fenugreek powder and oil mix well
Ready to serve.
Vathal Kulambu
Ingredients
Fenugreek seeds-1/4tablespoon
Sesame oil-4 tablespoon
Garlic-1
Vathal-(reqd)
Curry leaves
Turmaric powder-1/4 tsp
Tamarind extract-2 tablespoon(thick)
Redchilli powder-3/4 table spoon
Tomato-1/4
Salt to taste
Preparation method
- Heat the oil in a pan
- Add mustard ,garlic, and curry leaves ,dry vathal and fry the above 3 or 4 minutes then add Chilli powder and fry 3 minutes
- Add the tamarind extract and pour 1 1/2 glasses of water
- Add salt and allow it to boil
- After boiling for 10 to 15 minutes
- Serve with white rice and any veg porial
Capsicum Poriyal
Incredients
Capcicum-2(cut small pieces)
Onion-1(chopped)
Garlic-1(small)
Curryleaves(reqd)
Mustard Powder(1 tablespoon)
Channa dhal(1tablespoon)
Redchilli powder-(3/4 tablespoon)
Coconut flakes- 2 (tablespoon)
Fenugreekseed powder-1/4 tablespoon (coarse)
Salt to taste
Preparation method
Heat oil in a pan and fry the onion,curryleaves,channadhal,garlic ,mustard & capsicum and deep fry for 10 minutes ready to brown position mix the the fenugreek powder and coconut flakes
Veg Pulav
Basmati rice-1cup(2 cup water)
Oil-1tablespoon Onion-1(big size)
chopped Tomato-1/4
Cutvegetable-beans,carrot,potato,peas etc
Greenchilli-3 or 4(reqd)
Cinnamon,clove bayleaf -small amount
Corriander leaves and mint-small amount
Ginger garlic paste 2tsp
Salt to taste
Preparation method
- Heat oil in a pan and add the whole spices and onion,greenchilli later than tomato and gingergarlic paste cut vegetable until the raw smell disappear then added the rice mix well.
- Put it all into a glass bowl and cook it for 20 minutes in microwave and spread the ghee and fried cashew then corrianderleaves and mint(mixed).
- Serve with onion raita and cucumber salads
9:23 PM | Labels: Bachelor's Delights, Veg |
Ellu podi rice (Sesame rice)
Rice-1cup(basmati or ponni)
Sesame seeds -1/4 cup
Sesame oil-3 tbs
Red chilli-2or 3
Curryleaves-(a pinch)
Hing-(reqd)
Groundnut-25gm
Urad dhal-1tbs
Channa dhal-1tbs
Oil -3tbs
Preparation method
Dry fry the seeds allow to cool and grind in a mixture
Heat oil and fry all ingredients till golden then grind in a mixture(without groundnuts)
Cook the rice
Add the oil and chopped curry leaves
Mix the ellupodi and mixtures
Serve with masalvadi or karuvadaga thuvayal
Pepper kulambu
Ingredients
Pepper-1 1/2tbs
Jeera-1tbs
Channadhal-1tbs
Tamarind extract-1tbs
Small onion-3
Curry leaves
Turmaric powder-1/2tsb
Garlic-10pieces
Salt to taste
Preparation method
Dry roast the pepper,channadhal,jeera,small onion and grind them to a smooth paste.
Heat oil in a kadai and add the garlic, curryleaves,turmaric powder, tamarind extract.
Then add the grind paste and a cup of water and allow it to boil
Simmer it for 5 minutes and finally add 2 tbs sesame oil
Bread Bajee
Bread 8slices
Gram Flour 2cups
Water 2cups
Salt 1tsp
Chilly powder 2tsp
Asafoetida powder - a pinch
Oil 11/2cup
Garam masala/chicken masala (optional)
Preparation method
- Add all the ingredients togather in bowl,mix well expect bread and oil
- Add water and make thick batter
- Cut each slice of bread into 3 to 4 pieces
- Heat oil in a pan and dip bread pieces in the batter
- Immediately fry it into the oil.
- Fry until light brown
- Serve with tomato sauce and tea/coffee.
7:21 PM | Labels: Bachelor's Delights, Snacks, Veg |
Pakkoda
Gram Flour 1 cup
Rice Flour 1/4 cup
Water 1/4 cup or as reqd
Aniseed (sombu)
Butter 3 tbs (melted)
Chopped Ginger as reqd
Chopped onions 1 cup
Cashews/Groundnut as reqd
oil 2 cups
Salt as reqd
Curry leaves as reqd
Preparation method
- Add all the ingredients togather in a bowl,expect oil mix well
- Add water and make a dough
- Pakkodas don't have definite shape,Pinch off dough in small quantities with a teaspoon/hand and drop them into the hot oil over medium heat
- 5 to 7 pieces ara time utill golden brown
- Remove pieces with a slotted spoon and drain oil
7:01 PM | Labels: Bachelor's Delights, Snacks, Veg |
Jeera Rice
Basmati rice 1 cup
Water 2 cups
Cumin seeds 2tsp
Bay leaf 1no
Cinnamon stick 2" 2nos.
Cardamom 1no
Ghee 2tsp
Salt to taste
Preparation method
Using Pan
- Wash the rice and in a pan heat ghee or oil .
- Add cumin seeds,bay leaf,cardamom & Cinnamon.
- When cumin seeds sizzle,add rice and slat to taste
- Add water bring to boil,stir once. Reduce heat to minimum and cover the pan with lid,
- leave a little gap,otherwise water will boil over.
- Rice will be done when holes apper on the surface and water has to be completely absorebed.
- Fork the rice out onto a serving dish.This will separate each grain out.
- Serve hot with any cury.
Using Microwave
- Wash the rice and in a pan heat ghee or oil
- Add cumin seeds,bayleaf,cardamom & Cinnamon
- When cumin seeds sizzle and put all the contents in a glass bowel with rice
- Keep it in a microwave for 25min in max
- Serve hot with any cury.
6:16 PM | Labels: Bachelor's Delights, Rice, Veg |
Iyengar Puliyodharai Rice
Rice-250gm
Tamarind extract-3tbs
Red chilli-3
Corriander seeds-1tbs
Fenugreek seeds-1tbs
Sesame seeds-1tbs
Curry leaves-a pinch
Custard-1tbs
Turmaric powder-1tbs
Channa dhal-1tbs
Hing -1/4 tbs
Groundnuts-2tbs
Preparation methods
- Cook basmati or ponni rice.
- Heat the pan and fry corriander seeds,fenugreek,channadhal and later then sesame seeds.(without oil)
- Once they are cool grind coarsely.
- In little oil fry groundnuts,redchilli ,channadhal and grind coarsely
- Now in oil season the mustard curryleaves, mustard,add hing ,turmaric powder,tamarind extract & grinded poweder and let it boil for 6 min.
- Then add the mix slowly in the boiled rice and mix evenly (use 1tbs sesame oil)
- Serve hot with chips/Potato fry