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Monday, 20 July 2015

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Onion Tomato Thokku

Onion Tomato Thokku
Shared by : Girijamani Lakshman
Shared on 19/07/2015

Ingredients:

Tomato 6 nos ripe ones - cut into small pieces
Big onion. 2 nos. nicely diced
Chilli powder. 3 table spoon
Asafoetida. 1/4 tspoon
Turmeric powder. 1/2 tspoon
Gingely oil. 4 Tablespoon
Mustard seeds. 1 tspoon
Salt to taste

Procedure

Heat oil in a Kadai (non stick kadai will be ideal) add mustard seeds, when it splutters add the onion. Sauté it nicely till it is slightly brown, add the cut tomatoes. Add turmeric powder, chilli powder and salt. Mix it well and cook it in closed lid for two minutes so that tomatoes are cooked. Then cook the mixture till the oil gets separated from the mixture. Stir it continuously so that it won't stick to the bottom. You can keep this thokku for 4 days outside, if kept in fridge you can use it for 10 days.

Yummy tomato onion thokku is ready.


Veppillaikatti

Shared by Lakshmi Vasanth
Shared on 19/07/2015

VEPILLAIKATTI ##

Ingredients : Lemon Leaves – 1 small carrybag ( 1 glass of crushed leaves) , Red chilli pd – 3 tsp, Turmeric pd – 2 tsp, Omum – ¼ tsp,Hing – 2 tsp, Salt – 3 tsp, Lemon – 5 nos

Method : Wash and dry the leaves. Then try to remove the middle stem of the leaves if it a hard one . Put in the mixi the leaves a hand ful and on a whiper mode give a grind. You should not make a paste. It should just be a crushed leaves. The quantity given above is for a glass of Crushed leaves. Now transfer it to a bowl. In the same blender add red chilli pd, Turmeric pd, Omum,Hing, Salt and give a grind. Now add the leaves crushed and give a grind again. Now transfer this mixture to a bowl. Squeeze 5 lemons and add it to the mixture and mix well. It will be sticky now but later it will become dry. Keep it in an airtight container.

Note : Leaves plucked after the monsoon are very tender and tasty . Actually made with Narthangai leaves. But in my area we donot get it so made with Lemon leaves. The taste is same...


Saturday, 18 July 2015

Moong Dhal Paratas

Moong Dhal Parathas

Posted by Prema Sridharan 
Posted on 14/05/2015

For Stuffing: Boil 1/2 cup mung dhal in little water adding little ghee or oil, with little turmeric, for just 2 whistles. Dhal should be separate and not mushy. Add ghee to pan and fry 1 tsp jeera,one chopped onion, finely chopped green chillies, add turmeric,red chilli powder, Hing, salt mix well, add the boiled dhal and mix very well with chopped dhania. Mash it a bit so its easier to stuff inside the parathas. For paratha mix atta with ghee and salt and boiling hot water and knead to a soft ball. Make cups of the atta fill the filling inside, roll out the parathas and make them using unsalted butter for drizzling around. Serve with boondhi raita.


Tomato Kuzhambu

Chettinad Style Tomato Kuzhambu
(A No-Garlic Recipe.)
Posted by Swaminatha Sharma on 16/07/2015

Ingredients
Tomato - 3 to 4 nos. finely chopped
Coriander leaves, salt as required
Oil - 1 tsp
TO ROAST AND GRIND
Shallots - 1/2 cup
Shredded coconut - 3/4 cup
Pottu-Kadalai - 1 tsp
Coriander seeds - 2 tsp
Jeera - 1 tsp
Red Chilly 3 nos
Oil - 1tsp
TO TEMPER
1 tsp Oil, Mustard seeds - 1tsp, Curry leaves - 1 ark

Method : In a pan add oil, fry all the ingredients to Roast and Grind one by one except coconut and let it cool down. In a mixer add coconut and the ingredients fried, add water and make it to a paste. Keep aside. In a Pan, add oil, add tomato and fry till it is cooked. Add Salt and still well. Now add the grinded paste to it and cook in medium flame for 10-12 mins. Once cooled, oil will separate from the tomato. Now temper with Mustard seeds and curry leaves and serve hot with Roti, Naan, Chappathi, Poori, steamed rice, Pongal, etc.... A nice and healthy dish with no Garlic.

Chakka Varatti

Chakka Varatti

Posted by Radha Chandrasekhar
Posted on 14/05/2015

cut the jack fruit into fine pieces. Boil the cut jack fruit in a kadai. Add jaggery...1:1, cut jack fruit : jaggery. Keep stiring.....when it thickens add grated coconut to taste and ghee. Keep stirring till the paste leaves the sides of the pan or keep stirring till the desired consistency...

There are two types of chakka varati.....one is like a paste without coconut and can be stored for months together and the other with coconut will stay for 4~5 days!


Typical Iyengar Puliyodharai


Agathi Keerai Poriyal

Agathi Keerai poriyal 

Agatha Keerai. One small bunch.(clean it and cut into pieces)
Parasite paruppu. 1/4 cup
Grated coconut. Small cup
Vellam small piece.
Turmeric powder. 1/4 tspoon
One tspoon oil 
One tspoon mustard seeds
Salt to taste

Procedure

Heat oil in a Kadai and add the mustard seed. When it splutters add the passi paruppu. When the paruppu is slight brown add water( sufficient water for the paruppu to be cooked) Add turmeric powder. Cook the paruppu in sim flame with closed lid till it is half done. Add the agatha Keerai and the vellam. Add salt and cook for 4 minutes in SIM flame till the Keerai is done. Add coconut and stir for a minute. Traditional healthy agatha Keerai poriyal ready. For Dwadasi amma used to make this poriyal.

Posted by Girijamani Lakshmanan
Posted on 16/07/2015

Ragi Sweet Dosa

Ragi sweet Dosa for kids
Evening snacks recipe
Approx 8-10 dosa
தேங்காய் துருவல் 1/4 cup
முந்திரி (chopped) 20 gms
Both are only for topping.
Ragi flour 1. Tumbler
Wheat flour. 1/2 Tumbler
Rice. Flour. 4 Tea spoon
Sugar. 10. Tea spoon கலந்து
தோசை மாவு பதத்திற்கு கரைத்து 1/4 மணி நேரம் ஊறிய பிறகு நெய்யில் தோசையாக வாா்த்து திருப்பி தேங்காய் துருவல் மற்றும் வறுத்த முந்திரி (chopped )கொஞ்சம் பரவலக தூவி roll செய்து கொடுத்தால்.... Yummy Healthy evening snaks ready.... Matter of 30 MTS. Friends try pannunga...
My first posting in aaharam.... Feeling Happy....

Posted by Aravinda Srinivasan
Posted on 15/07/2015

Brinjal-Drumstick Gotsu

Kathrikkai ,murungaikkai kothsu

Hello friends. First put oil in a kadai, when it gets heat add kadugu, then vendhiyam green chillies, poondu, curry leaves and then onions. for this small onion is the best. Then add tomatoes, three nattu thakkali and two banglore tomato for two drumstick. Idhai vadhakkiyia pin add drumstick and when it is half cooked add the kathrikkai and add water salt , turmeric, sambhar powder etc. In the mean while in kadai roast one spoon of raw rice, little bit dhania and milagu and make powder. when the vegetables cooked add this powder on the top of it and garnish with curry leaves etc. This dish will suits for chapathi pongal etc. If garlic and ginger dont want you can add capsicum, or peas or potato in this method. Suda suda sadham with ghee, this dish sideil potato or vathal vadam porichu sapitu parungo. Haiyo summa dhool than taste.

Posted by Santhi Santhanam on 17/07/2015

Tomato & Garlic Thokku

Posted by Ashoka Acharya
Posted on 17/07/2015

Tomatoes one Kg
Garlic two heads
Tamarind two lemon sized balls
Salt
Sugar one tablespoon
Chilli powder 3 tablespoons
Turmeric powder half teaspoon
Jeera seeds half tablespoon
Fenugreek seeds half tablespoon
Mustard seeds one table spoon
Sesame seeds half teaspoon
Curry leaves 10 to 12
Refined oil 50 ml ( or gingelly oil)
Pinch of asafoetida

Method:
Dice the tomatoes
Peel and dice the garlic heads
Chop the curry leaves into smaller bits
Add water to the tamarind and get the paste
Dry fry Jeera, Fenugreek, Sesame and half the mustard seeds and powder once cool and set aside
Place a saucepan on the hob and take the 50ml of oil and add the rest of the mustard seeds and a big pinch of asafoetida. Once the mustard seeds crackle add the curry leaves and stir for 30 seconds. Then add the garlic and fry till they turn light brown.
Then add the tomatoes and turmeric powder and stir for a few minutes. Once they start to soften add the tamarind paste and a cup of water. Allow the tomato to cook for about 20 to 30 minutes on medium flame till it has mashed completely. Keep stirring occasionally. Add half cup of water when the cooked tomatoes are almost dry and then add the salt and chilli powder. Mix it in well and allow cooking for a few minutes. Add half to one tablespoon of sugar depending upon the sourness of the thokku. Again mix it in and allow cooking for a few minutes. Finally add the powder from the dry roasted seeds and stir it in well and remove from the flame.

Store this in a clean dry vessel in the fridge. The oil on top also helps to preserve the thokku for longer. Use a dry spoon only to take out for use. Using a smaller portion in a cup for daily use also is useful to prevent the thokku spoiling. It should last up to 4 to 6 weeks in the fridge.


Drumstick Milagu Kuzhambu

Posted by : Sudha Ganesh
Posted on 17/07/2015

Molagu kuzhambu ...

2 tsp dhania, 1 tsp thuar dhal, 3 to 4 red chillies, 2 tsp pepper more of curry leaves..fry all the above with little oil...soak tamarind and extract juice....grind the fried items with water....in a pan add gingelly oil, mustard seeds, curry leaves, hing, little methi seeds, and add boiled murungakai and the tamarind juice and add the grounded paste along with salt and turmeric. .let it boil until good flavour comes and it shd be thick....enjoy..with rice and ghee