Kollu Thugayal

Ingredients:
     Thuvar dhal-1/2cup
     Horse Gram-1/2cup
     Pepper-few
     Red dry Chillies-4nos
     tamarind according to ur taste
     garlic-4 nos flakes
     salt to taste
   
Method:
    Dry roast with little  oil, all the ingredients.
    Make into a fine paste with little water in the mixie.

Vendhaya Keerai Koottu

Ingredients:
Methi Leaves - 1 bunch
Onion - 1, medium, chopped
Tomato - 1, chopped
Thuvar dhal - 1/2 cup
Dry Chillies - 4
Tamarind - 1 ball
Garlic - 2 pods
Salt to taste

For Tempering:
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Dry chillies - 2

Method:

Clean and wash the mehthi leaves two times.
 
you might see sand deposits at the bottom.so clean the mehthi leaves several times.

keep rinsing for several times.Until the mud get clear off.
 
seperate the bunch .
   
Repeat till the greens are clean.

Preparation:

In a pressure pan, add the thuvar dhal and rinse.
 
Then add the chopped onion, tomatoes, washed mehthi leaves, dry red chillies, tamarind, garlic and salt to taste.
 
Leave for about 4 whistles or according to the cooker, until the ingredients would be cooked soft .
 
When the pressure subsides, smash it up with  a big spatula.
 
Don't grind too smooth .

so that to retain the texture.

In another pan, heat oil and add the Mustard seeds and dry chillies for tempering.

When they sputter, add them to the above mehthi leaves mixture and allow it to boil for a couple of mintues.
 
Then turn off and serve with rice.

Instead of thuvar Dhal this kootu can also do with moong dhal also.

This is a great combo with rice ,rasam and appalam..

Fish Kozhambu

Ingredients:
Fish - 5 to 6 pieces(King Fish)(Neimeen)
Tamarind - lemon sized
Turmeric powder - a generous pinch
Coriander leaves - 1 tsp
Salt- to taste
Chilli powder - 1
Coriander powder - 2tsp
Vendhayam - 1 tsp
jeeragam-1tsp

To Temper :
Oil - 1/2 tbsp
kaaka Vadagam Vendhayam - 1 tsp
Mustard seeds - 1/2 tsp
Small Onion - 10
Garlic - 5 pearls
Tomato - 1
Curry leaves - few

To grind:
Coconut - 1/4 cup

Method:

Soak tamarind in warm water(say 1/4 cup), extract pulp and keep aside.

Heat  oil in the kadai add mustard seeds,vendhayam,jeera, kaaka vadagam allow it to splutter.

Then add curry leaves, onion, garlic saute for 3mins.

Then add tomatoes saute until raw smell leaves.

Then add chilli powder,turmeric powder and coriander powder let it saute for 5 minutes until the raw smell goes.

Then add the tamarind water to it.

Grind coconut as a thick paste .

Add to the curry let it boil for 3 minutes.

When oil seperates add the cleaned fish pieces.

Allow it to boil and the fish to cook well.

The fish will cook faster so be careful not to break the pieces.

Once the fish turns soft and the curry is well boiled and thick, oil will start collecting at the edges as shown below.

At last stage garnish with coriander leaves and switch off.

Mushroom Kuruma

Mushroom have so many health benefits.Mushrooms are low in carbohydrates, calories and sodium and are cholesterol and fat free.
Particularly, mushroom substances called terpenoids help kill bacteria and viruses and exert anti-inflammatory effects.
There are so many types of mushrooms.The curry which i made is this type which i showed in pic below
The peoples who stopped non veg to the purpose of diet still they will have tempt to eat non veg those people can
eat mushroom kurma to the substitute of mutton kuruma.

Ingredients needed:
Mushroom -200 grams
Onion (cut lengthwise) -3/4 cup
Green chillies- 2 slit
Ginger garlic paste -1/2 tsp
Tomato -1/2 cup
Turmeric powder -1/4 tsp
chilli powder -1tbsp
Coriander powder-2tbsp

For grinding masala
Pearl onions/baby onions- 7-9
Grated coconut - 1/4 cup
Fennel seeds/ Sombu - 1 tsp

For the seasoning
Oil -2 -2 1/2 tbsp
Cinnamon -1  inch piece
Cloves - 2
Curry leaves- few

Preparation

Grind the masala raw and keep it ready.

Clean and cut mushrooms into 2 pieces.

Cut onion lengthwise.
 
Heat oil in a pan, add the ingredients mentioned under seasoning, then add onions  and saute until onions turn transparent.

Add ginger garlic paste and saute for a few more seconds.

Add chopped tomatoes, turmeric powder and chilli powder and coriander powder.

Cook until tomatoes becomes mushy.

cook for a few minutes.

add the mushrooms and cook covered for a few minutes.

When the mushrooms are almost done, add the ground paste, mix well .

cook for a few more minutes until the raw flavor of the paste goes.

Once the masala is well blended with the mushrooms and potatoes, add a cup of water and boil well.

Then switch off the flame and garnish with coriander leaves.

Kollu Rasam Recipe

My mother said lot about the health benefits of kollu(horsegram) so decided to include it our menu too.

I got the rasam recipe from my mother then got horsegram . 
It was so flavourful and a comforting combo with hot rice.Kollu Rasam with Kollu thugayal made for each other.Kollu is best medicine to get rid of cold.It is a good remedy to all obesity issues which are occuring especially to ladies.It has lot of health benefits like lowering cholesterol levels, helps relieve cold and cough, reducing weight. I used to make kollu rasam very often during winter.
I love the taste of kollu .In kollu we can make thugayal and kanji also later i will post the recipes of them also.

Kollu Rasam Recipe:

Ingredients:
 Kollu / Horse gram - 1/2 cup
 Tomato - 2  chopped
 Tamarind pulp - 2 tsp
 Coriander leaves - 2 tsp finely chopped
 Salt - to taste
Tempering Ingredients:
 Mustard seeds - 1/2 tsp
 Red Chillies - 2 small
 Curry leaves - few
 asafoeatida - a generous pinch
 Oil - 1 tsp
To crush coarsely :
 Garlic  - 3 nos
 Cumin seeds(Jeera) - 1 tsp
 Pepper - 10 nos

Method:

1.Pressure cook with 1.5 cups of water for 5 whistles.Drain the water with a handful of kollu, set it aside.

2.Crush garlic,pepper and jeera coarsely using a hand mortar and pestle, set aside.

3.In a pan add oil and temper the items listed above (i.e)Mustardseeds,redchillies,curryleaves,asafoeatida

4.Then add the crushed garlic-pepper-jeera mixture and saute for a minute.

5.Then add required salt, asafoeatida and turmeric powder.

6.Add tomatoes and saute till raw smell leaves.

7.Mush the kollu with the drained water once and then add it to the tempered items.

8.Add tamarind paste and allow it for a nice boil.
 

Ven Pongal With Saambar And Coconut Chutney

Ven Pongal With Saambar

Ven pongal with saambar is famous breakfast in tamilnadu.The recipe is very simple.Ven goes wwell with saambar and coconut chutney.Pongal is combination of raw rice and moong dhal seasoning with cummin ,pepper ,ginger and coriander leaves.Today I am going to share the pongal recipe with saambar and coconut chutney.These are made for each other.
Ingredients for Pongal :

 Raw rice - 1 cup
 Moong dhal - 1/3 cup
 Water - 4 cups
 Milk - 1/2cup
 Pepper - 1 tsp
 Cummin seeds - 1 tsp
 Curry leaves - few
 Asafoetida - 1/4 tsp
 Ginger - 1 tsp finely chopped
 Cashewnuts - 10
 Salt to taste
 Ghee - 3 tbsp (If calorie conscious use half  ghee and oil)
 Greenchilli-cut vertically into two pieces.
 Coriander leaves few
Method :

1.Dry roast the moong dhal slightly.fry the dhal until it changes to slight golden colour.

  do not fry till it turn to brown colour be careful while frying.

2.Combine the rice and dhal adding 3 cups of water in one vessel keep inside the pressure cooker.

3.Pressure cook for 4 whistles.

4.Once the pressure is released.

5.In a separate pan heat the ghee or oil season with Pepper, cumminAsafoetida, cashew nuts 
  switch of the flame followed by ginger,curry leaves,coriander leaves and one green chilli.

6.Add this tempering to the cooked rice and dhal.
 
7.Keeping the vessel in the flame add little milk  mix well so that it gets mushy.

8.Once everything is blended well.
   
9.Switch off the flame.

10.Add a tbsp of ghee serve hot with sambar and chutney.

Ingredients for sambar :
 smallonions - 1/2 cupfinely chopped
 Tomato - 2 cupfinely chopped
 Toor dhalor moong dhal - 1/2 cup
 Turmeric - 1 tsp
 Asafoetida - 1/4 tsp
 Curry leaves - few
 Mustard - 1 tsp
 Green chilli-4
 Coriander for garnishing
 salt and oil
 Mehthi seeds
 Cumminseeds

Method :

1.cook the Toor dhal or Moong dhal with little turmeric ,little mehtiseeds and one pinch asafoeatida powder.

2.Heat 2 tsps of oil in a pan, add the ingredients mustard seeds,cumminseeds,mehthi seeds and
   asafoeatida powder one pinch.

3.Then add finely chopped onions, saute till it becomes transparent, now add the tomatoes and
    cook till tomatoes become mushy.

4.Add Greenchilli, pressure cooked  dhal mix, needed salt, 1 cup of water and boil for 5-10 minutes.

5.Garnish with coriander leaves serve this saambar with pongal.

6.This Saambar goes well with idly and dosa also.

Ingredients for coconut chutney:
1.Coconut - 1 cup, freshly grated
2.Fried Channa Dhal-1/2cup(pottukadalai), (roasted chickpeas)
3.Green Chilies - 2-3 (preferably light green variety)
4.Ginger - 1/2" inch
5.Garlic - 1 clove
6.Salt to taste
Tempering:
1.Mustard seeds - 1/2 tsp
2.Curry leaves - a sprig
3.Oil - 1 tsp
4.Urad dhal-1/2tbsp

Method:
1.Grind fresh coconut, roasted chickpeas, green chilies, ginger, garlic and
   salt to a smooth paste adding very  little water.
   Remove onto a serving bowl.

2.Heat oil for tempering in a small pan.

3.Add mustard seeds ,whole urad dhal and allow to splutter.

4.Add curry leaves and turn off heat. Pour the tempering over the chutney.

5.Serve this  coconut chutney along side idli or dosa and with pongal it goes well.

Adai

Adai is made of dhals and rice.It is very healthy breakfast dish.It goes well with cocnut chutney ,jaggery and sugar.In my mammas adai recipe drumstick leaves is a must ingredients but iam living gulf side often i wont get that drumstick leaves so i prepared with littel soya patha leaves.adai wowww yummmy food and taste delicious.

Ingredients

Raw rice - 1/2 cup
Boiled rice - 1/2 cup
Toor dhal - 1/2 cup
channa dhal - 1/4 cup
soya-2tbsp
fennel seeds 1 tbsp
Red chillie -3
garlic 5 flakes
ginger little
Salt as required
Oil for making adai.

Ingredients which we have to add in adai batter:

Asafoetida -1/4 tsp
Onion -2-3 finely chopped
Coconut -chopped (not grated one)
Curry leaves - little
Ginger -1 small bit
Grated carrot -1/2 carrot (optional)
soyapatha leaves -handful (optional)
garlic 10 flakes -finely chopped

Method:

Soak rice and dal together for 4- 5 hours.

Grind it coarsely along with red chillie, green chillie, ginger,garlic ,fennel seeds and salt.

The batter should not be thick nor watery.

Add asafoetida, finely chopped onions, few curry leaves,chopped coconut and soya patha leaves  to the batter.

Heat a griddle or a non stick tawa and pour a ladle of batter and spread it in circular motion like dosa but we cant made it like dosa.

Add a tsp of oil around it. Let it get cooked.

Then flip it over to the other side and drizzle a tsp of oil around the adai. Let it get cooked.

After both sides are cooked remove from tawa and serve it hot with chutney  or jaggery or sugar.

A very tasty and yummy adai is ready serve it hot.

Note: u should chop the coconuts as seen in the pic.(cutting into small small pieces)so that the taste will be delicious.

Vattilappam

First type:

Vattilappam is a  custard pudding.  This can also be served as a dessert. During Eid they used to make this .The vattilappam is soft  and tasty.

Ingredients:

Egg                             4nos

Sugar                          3/4 cup

Coconut milk              1 cup

Cashew                      7-8

Cardamom                  2

Milk                            1/4 cup

Condensed milk          2 tbsp(optional)

Salt                             a very small pinch

Ghee                           2tbsp

fried channa dhal powder 2 tbsp
           
Preparation

1.Mix the milk powder and milk together.

2.Grind cashew, fried channa dhal cardamom to a fine paste.

3.Beat the egg and sugar together until the sugar dissolves.

4.Add the coconut milk, cashew and the paste which grind , condensed milk and salt.

5.Beat together and pour into a flat base bowl.

6.Cover tightly with either aluminium foil or cloth and place the lid.

7.Steam for 30 to 45 minutes. Insert a skewer and check. If it comes out clean then it is done

   otherwise  steam for a few more minutes.

8.now vattilappam is ready.cut into pieces serve it hot or place it in fridge then serve as a dessert also.

Rest of this recipe one more method also to  make vattilappam.

Second type:

0. Instead of sugar we can do the vattilappam with raw sugar else with jaggery.

1. Melt the jaggery in the water over a gentle heat. Bring to a boil and simmer for 10 minutes.
    Remove the pan from the heat and leave the syrup to cool.

2. Beat the eggs with the coconut milk, cardamom powder and jaggery syrup.
    Whisk to blend all the ingredients together for a minute or two.

3. Melt the ghee and pour it into a 500ml silver bowl fully spread with the ghee
     so that the vattillapam wont sticky to the bowl.

4. Tip in the custard and stud the surface with cashew nuts .

5.Steam for about 30 minutes in the pressure without pressure weight.

6.Remove the bowl after 30 minutes cool and chill well before serving.

Broccoli Dosai

INGREDIENTS:
1.Dosa batter
2.broccoli-1
3.turmeric powder1/4tbsp
4.asafoeatida-1pinch
5.garam masala-1/4tbsp
6.chilli powder-1tbsp
7.lemon juice-half tablespoon
8.curd-1tablespoon
9.gingergarlic paste-1tbsp

To Clean Broccoli:
 •Rinse the broccoli under cold water to remove any dirt
 •Cut off the stem as close to the start of the florets as possible
 •While the stem can be tough if eaten as is, if you remove the outside layers,
   the center of that stem is just as tender as any other part
 •So, holding the stem vertically on your cutting board, take off about an 1/8 of an inch from each side of
   the stem
 •Chop into whatever size pieces you’d like
 •Separate the florets, by cutting them off from the remaining stem structures;
   or you may be able to just break them off
 •Make sure everything is dry and you’re good to go.

Method of making broccoli dosai:

• After the cleaning process.finely chop the floret into tiny pieces.
•   Then add the ingredients with the finely chopped florets let it marinate for 10 minutes.
•   Then add this marinated florets to dosa batter.
•   heat dosa tawa make dosa with crispy.
•   serve it hot.with nutritious raitha which i gave before

Paruppu urundai Kolambu

• Paruppu Urundai Kuzhambu is a authentic dish in TamilNadu.
• Ingredients:
• For  Lentil Balls:
•     Thuvar dhal – 1 cup
•     channa dhal - 1 cup
•     Onion – 1/4 cup (finely chopped)
•     Garlic – 4 cloves (finely chopped)
•     Curry leaves – a few
•     Coriander 2 tbsp (finely chopped)
•     red chillies – 3
•     Fennel seeds – 2 tsp (crushed)
•     Turmeric powder – 1/4 tsp
•     Salt to taste
•     Coconut finely chopped
• For gravy:
•     Tamarind – lemon size
•     Onion – 1 1/2 cup (finely chopped)
•     Tomatoes – 1 cup (chopped)
•     chilli powder – 1 1/2 tbsp
•     coriander powder - 3 spoons
•     Turmeric powder – 1/4 tsp
•     Cinnamon – 1″ stick
•     Cloves – 2
•     Curry leaves – a few
•     Salt – to taste
•     Oil – 2 tbsp
•     Asafoetida – a pinch
•     Coconut – 1/4 cup
•     Fennel seeds – 2 tsp
•     Coriander leaves – 1 tbsp (chopped)
• 
  
• 
  
• 
  
• Method of Preparation for balls(paruppu urundai)
• 
  
•     Soak the thuvar dhaland channa dhal in water for 1 hour.
•     Grind the them half coarsely and half finely with fennel seeds and redchillies
•      Mix the other ingredients (i.e)onion,garlic,curry leaves,corinaderleaves,cococnut chopped for the balls     
•      along with the ground mixtures.
• Method of Preparation for gravy:  
•     Heat oil in a wide vessel and add the cinnamon sticks followed by cloves, asafoetida and curry leaves.
•     Add the onions and fry them till they become translucent.
•     Add the chopped tomatoes followed by salt, turmeric powder and chilli powder and coriander powder.
•     Add the tamarind water and let it boil for 5 minutes.
•     Now add the  balls in the gravy. make it sure the gravy should boil.add the balls one by one when the 
•     gravy is boling.
•     so that tha balss wont break.normaly peoples will steamed the dhal balls.
•     but i wont steam instead of that i will add the balls while the gravy is boiling in high flame.
•     Grind the coconut and fennel seeds to a smooth paste and add it to the gravy.
•     Let it boil for another 10 to 15 minutes and garnish with coriander leaves.