Green Peas Idli

Diposting oleh adiba
Rabu, 30 Juli 2014
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Green peas idly

Recently  when we went to a restaurant i noticed chilli idly as the days special item. out of curiosity i ordered it. even the person who took the order said me, that its newly introduced and i should try it for sure! I thought it will do for me, so i did not even think of placing order for the other items. So when i saw my chilli idli coming in a small bowl, i was clean bold! It was just 5 mini idli's coated with milagaai podi.

Green peas mini idly

Coming to this Green peas idly, recipe is simple and i am sure kids will love this one. its ideal for the kids lunch box. I used my mini idly plates to make this idly. Mustard tadka add up a taste to these idly. you can skip or reduce green chilies if serving for kids.


Ingredients:
  • Oil - 1 tsp
  • Green peas - 1/4 cup
  • Green chilly - 1 (very finely chopped)
  • Mustard - 1/2 tsp
  • Idly Batter - 1 cup
  • Ghee - 1 tsp ( to grease idly plate)


Method: 

Green peas idly

1. First DE-frost the frozen peas or wash and drain the fresh peas and set aside.

2. In a small tadka pan, heat 1 tsp of oil, add mustard and let it pop. then add finely chopped green chilly and saute in low flame. remove the tadka from flame and mix with the green peas.

3. Grease ghee or oil in idly plate. place a spoon of green peas and tadka mixture in idly plates and then pour the idly batter on top of it. steam the idly for 8 - 10 minutes.

Mini idly variety

Serve these peas idly with chutney of your choice. i served with tomato chutney.




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Pudalangai Pachadi ~ Snake gourd raita

Diposting oleh adiba
Jumat, 25 Juli 2014
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pudalangai pachadi

Snake gourd is always cooked as kootu at home until i found this recipe. This Raita recipe is simple and also tastes good with just plain rice. When i tried this raita for first time, me and hubby loved it a lot and it was finger-licking delicious!

snake gourd pachadi

You can either saute the snake gourd or steam cook and add it later to the curd. What makes this raita different is thick curd and the spiciness of the sauteed green chilies.

Ingredients:

Snake gourd / Pudalangai - 2
Green chilly - 4
Thick Curd - 1 cup

For Tempering:

Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Dry red chilly - 2
Curry Leaf - 4

For Dressing (optional)

Oil - 1/2 tsp
Chilly powder - 1/4 tsp

Method:

pachadi step by step

Wash the snake gourd and slit into half. remove the seeds and chop into small pieces.
Slit the green chilly and chop into fine pieces.

Take a cup of curd and whisk it well with a fork spoon or a whisk. set the curd aside.

Heat a pan, add 1 tsp of oil and add in the chopped snake gourd and green chilies. saute them and close the pan with its lid and let the snake gourd get cooked in slow flame for about 5 minutes.

Now in a small tadka pan, add oil and add the mustard, and let it pop. then add the urad dal, chana dal, dry red chilly and curry leaves. once the dal turn into golden color remove the tadka from fire.

When the pudalangai / snake gourd gets cooked, transfer them to the curd, add the tempering also to the curd. add salt to taste and mix well.

pudalangai pachadi

For dressing, add 1/ 2 tsp of oil in tadka pan and add little kashmiri chilly powder. give a mix and sprinkle over the raita.

snake gourd raita

Serve along with plain rice.


Notes:

Make sure you use thick and fresh curd for this raita.
Chana dal me hard to bite for few, so its optional to add chana dal in tadka.

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Podi Idly ~ in a different way

Diposting oleh adiba
Selasa, 22 Juli 2014
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This Podi idly is more for adults, as it has onions and spicy podi spread over the idly. When i saw this podi idly recipe on a TV show, i instantly tried it on the same day. We all found this a different and  a tasty way to eat idly, than always opting for chutneys as sides.

Onion and Podi sauteed idly

One of the reasons for me to resume blogging is because of these cute little bottles gifted to me by my very special friend. she kept on insisting me to get back into blogging. Love you a lot Dear!

Podi Idly with sauteed onions

My most favorite is podi idly. I was in boarding school for 2 years. Food there will not be tasty. even though we are supposed to eat, whatever is kept on our plate. if we do not eat, we will get punishments like kneeling down or cleaning work on weekends. those days my mom and my ammumma's podi came as a life saver for me. i would eat 3 idly's with my podi.


This podi idly recipe needs onion, podi and ghee. I will share the idly milagaai podi recipe later. but as of now you can try with your idly podi.


                                                          Podi Idly

Ingredients:

Ghee / Butter - 1 tsp + 1 tsp
Idly - 3
Big Onion - 1
Idly podi - 3 or 4 tsp's
finely hopped corriander leaves - 2 tsp's (optional)

Method of Preparation:

pi1

Heat a dosa tava. add 1 tsp ghee. place the idy in the centre and roast the idly in slow flame for about a minute till you get a light golden crust on the base of idly. likewise flip the idly and roast the other side too. Remove the roasted idly to a plate.

pi2

Add 1 tsp of ghee to the tava in slow flame, add finely chopped onions and saute it till it turns translucent.

pi3

In slow flame, add in the idly milagaai podi and mix well with the onions. add corriander leaves and mix. This should all get done less than a minute. else the podi and corriander leaves will get browned.

podi idly

Switch off the flame and spread the onion podi mix over the idly on one side or either side.



Serve the Idly hot. I bet you will like this, if you like podi idly.

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Methi Matar Paneer ~ white gravy

Diposting oleh adiba
Rabu, 16 Juli 2014
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This was the long break i took in blogging. I slowly detached myself from this place. I should not have done that, but blame my least interest in cooking. i very rarely tried new dishes in this break. but my blogging aspiration was always there in me. i kept telling me that i should start again. and here i am. Today i want to thank my two friends Sharmilee and Nirmala. They both bothered and asked me to resume blogging. I Owe you both a tight Hug! even my Son asked me to blog. He is proud of me for blogging and keeps checking the site, for the number of visitors and their countries. this way he could recognize few countries flag!  




This Methi Paneer is one that was sleeping in my desktop for some time. today when i saw a paneer recipe somewhat similar to this recipe. my interest kindled and here i am sharing it with you all.


Ingredients:

Paneer - 200 gms
Small Methi leaves - 1 small bunch
Green peas - 1/4 cup
Ghee - 1 tsp
Ginger - 1' inch size
Big Onion - 1 (finely chopped)
Fresh cream - 1/4 cup

To grind:

Kasa Kasa - 2 tsp's
Cashews - 5

Ghee - 1/4 tsp
Cardamom - 2
Cinnamon stick - 1/2 ' inch
Onion - 1
Green Chilly - 2

Method:


Soak the kasa kasa and cashews in warm water for about 30 minutes. Heat a pan, add ghee, cinnamon stick and cardamom. then add sliced onions and green chilly. saute them till the onions turn pinkish.


Cool the sauteed onions and grind it along with soaked kasa kasa and cashew into a thick paste.


In a pan, heat 1 tsp of ghee, add finely chopped ginger and onions. saute them well. Add methi leaves and saute it till it is cooked, it just takes less than a minute to get sauteed. (when i made, i forgot to saute methi leaves, so i added later after adding grounded paste and water. it cooked in 2- 3 minutes)


Now add the Grounded paste and 1/2 a cup of water to the pan. give a good stir. add the green peas and Paneer. let it get cooked in slow flame for about 2 - 3 minutes.

Finally add in the fresh cream and give a mix and remove the pan from flame.


Serve Methi Mattar Paneer with chapathi or with mild flavored rice like jeera pulao or peas pulao.

It is so relieving to blog after all these days. Hope to blog more frequently. i do not want miss this happiness any more.

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Dry Stuffed Brinjal Curry ~ ennai kathirikai

Diposting oleh adiba
Sabtu, 15 Februari 2014
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Brinjal is my favorite. Dry version is what i am making now a days. Mixing this thick curry with hot rice and a tsp of ghee is the best way to eat and relish. To make this curry, you need to pick tender and small purple brinjals. Recently my 6 year old boy started to enjoy this curry. though he felt the curry spicy, he liked the masala stuffed brinjal very much!!



Ingredients:

Purple brinjals - 5
Sesame oil - 2 tbsp
Turmeric - 1/2 tsp
Salt to taste
Curry leaves - 1 sprig
For the masala:

 Dry roast the following


1 tsp chana dal
1 tsp dhania
1 tbsp groundnuts
1 tbsp dry grated coconut / kopparai
4 dry red chilly
1/2 tsp white sesame seeds

Roast the following:



10 small onions
4 garlic cloves
1 tsp oil

Method:



Wash and dry the brinjals. cut them in x-shape just half through the brinjals. stuff the masala with spoon or with your fingers.


Heat a pan, add 2 tbsp of sesame oil, then add these stuffed brinjals and saute them for at least 5-10 mins in slow flame till the brinjals get semi-cooked.



Once the brinjals are semi-cooked, add in the remaining masala to the pan and mix well with the brinjals. add 1/4 cup of water, salt to taste, turmeric powder and curry leaves. 

Close the pan with its lid. let the curry simmer in slow flame for about 10 minutes. once the brinjals are cooked well and the curry is ready to serve.


Best to serve with Hot rice with a tsp of ghee. have appalam along with.

Note:

You can add tamarind water at last and make it as kuzhambu / curry.

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Vendakkai Kulambu ~ Bhindi curry for rice

Diposting oleh adiba
Senin, 18 November 2013
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VENDAKKAI KULAMBU

Watching the last match of sachin was very emotional. My grand father, uncle and brother are hard core cricket fans at home. i was left with no other option than joining them in cheering for Team India. I remember the days, when my grand father listens to cricket commentary in radio and also the days watching match in television munching snacks like seedai and boiled groundnuts. Those were the days sachin started to play. i started watching cricket in tendulkar era. it was also nice to watch the last match with my son. he kept on asking, why he is retiring, wont he touch the bat again and all.



VENDAKKAI KUZHAMBU

I am a big fan of bhindi. i mostly prefer to have simple vendakkai poriyal with rice. sambhar and this kulambu are other preparations i make with bhindi. Now straight to the recipe.

BHINDI CURRY FOR RICE


Ingredients:

Bhindi / Vendakkai - 10
Shallots - 10 (finely chopped)
Garlic - 7
Tomato - 1 (finely chopped)
Tamarind - a lemon sized
Turmeric powder - a pinch
Chilly powder / Kulambu milagaai thool - 2 tsp's
Corriander powder - 2 tsp's
Salt to taste

BHINDI

For Tempering

Sesame oil - 1 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/4 tsp
Dry red chilly - 2
Curry leaves - 1 sprig

Method:

Soak tamarind in warm water for about 10 mins and squeeze and get the tamarind water ready.

BC1

Heat sesame oil in a pan. add mustard, fenugreek and dry red chilly. let the mustard pop. then add in the shallots and garlic. saute it well, till the onions turn translucent.

Add the chopped bhindi to the pan and saute it for 1 or 2 minutes. then add the tomatoes, turmeric powder, chilly powder / kulambu milagaai thool and corriander powder. mix well with the bhindi.

BHINDI CURRY 2

Add the tamarind water, salt to taste, curry leaves and mix well. add 1/2 cup of water and mix well. close the pan with its lid. let the curry get cooked in medium flame for about 8 - 10 minutes.

CURRY


Check whether bhindi is cooked or not and remove the curry from flame. Serve hot with rice.


BHINDI CURRY

Notes:

You can use big onions instead of shallots. but shallots add great taste to the curry.

This curry goes well with idly, dosa and rice.


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Thanjavur Kadappa ~ Potato side dish for poori, idly and dosa

Diposting oleh adiba
Selasa, 05 November 2013
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Thanjavur kadappa

The Best Tamizh food can be tasted in Thanjavur belt. be it kumbakonam for authentic tamil food or a little andhra influenced trichy food. Thanjavur is known for traditional tamilian food. No wonder as it remained chola dynasty's capital when kaveri river was flowing undisturbed. Thanjavur was once Rice bowl of Tamil nadu. now deprived of water, agricultural lands are converted into plots and layouts.


Thanjavur

We went to thanjavur in 2005 to visit the big temple. after gazing at the temple gopuram in moonlight for a long time, we felt hungry and decided to finish off our dinner in thanjavur itself before we set to travel to kumbakonam. we was referred by the local people to a small mess near the bus stand. we easily found the mess that day. it was a small and simple mess. we ate almost all varieties in the menu that day as every dish was so tasty. 

Thanjavur periya koil

When we went back to thanjavur in 2011, we searched for that mess nearly for an hour. we could not find it. instead we found a popular jewellery show room in the place of that mess. we are slowly forbidding our traditional food isn't it?

thanjavur kadappa

Poori, Idly and dosa are served with this kadappa in kumbakonam and thanjavur. Kadappa tastes like poori masala and tastes like kurma too. some call it kumbakonam kadappa. kumbakonam and thanjavur are just 30 kms apart.

Tanjore temple


Thanjavur / Kumbakonam kadappa

serves - 3
prep time - 5
cooking time - 25 mins

Ingredients:

Monng dal - 3 tbsp
Potato - 2
Onion - 1
Ginger garlic paste - 1 tsp

To Grind:

Green chilly - 2
Grated coconut - 3 tbsp
Saunf / fennel /perunjeeragam - 1/2 tsp
Roasted gram / pottukadalai - 1 tsp

For tempering:

Oil - 2 tsp
Mustard - 1/4 tsp
Bay leaf - 1 small
Cinnamon stick - 1' inch
Cloves - 3

thanjavur kadappa imgredients

Method:

1. Dry roast the moong dal for a minute and then pressure cook by adding 1/2 cup water to the dal. pressure cook up to 3 whistles. Also pressure cook potatoes along or separately. peel its skin and set aside.

2. Grind grated coconut, green chilly, roasted gram and saunf with little water into a smooth paste.

3. Heat a pan, add 2 tsp's of oil. when the oil is hot, add bay leaf, cinnamon, cloves and mustard.

4. Add the finely chopped onions and saute till it turns translucent. then add ginger garlic paste and saute it.

5. Add the chopped potato and mix well with the onions. then add in the cooked and mashed moong dal. let the mix boil well.

6. Finally add in the grounded coconut paste and give a mix. add salt to taste. let it boil in slow flame for a minute and remove the kadappa from fire.

7. Garnish with corriander leaves.

kadappa

Serve with Poori or Idly or Dosa.



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