Conji with Moringa Leaves

Chef's Special Conji with Moringa Leaves

Posted by Chef. Swaminatha Sharma on 26/10/2020

Pressure cook 1 cup rice with 1/4 cup Moong Dal (Pasi Paruppu), 5 pods of Garlic and 1 tsp of soaked Vendhayam (Methi seeds) and keep aside.  Extract Milk from 1 full coconut in 2 types, first with thick consistency and second with thin consistency and keep ready.  In a bowl, bring water to boiling and add 2 handful of Moringa Leaves and drain the water and keep ready once cooked.  Now mash the cooked rice in a Bowl and bring to boil adding 2nd coconut milk.. Once cooked, add the first coconut milk mix well and cook in simmer for 3 mins.  Add the strained & cooked moringa leaves to this and do not forget to add required salt, mix well and keep aside.

In a pan add 5 to 7 tsp of coconut oil, once heated add 1 tsp of jeera, 1 bay leaves, add sliced shallots and once golden brown, add 2 tsp of thick curd.  Now add  2 tsp of Ginger Garlic Paste, 1 handfull of Mint leaves, 3 cloves, 4 cardamon (Elachi) and 2 small cinnamon sticks (Pattai).  Fry well and add the tadka to the cooked Conji and mix well.  Your Chef's Special Conji with Moringa is ready to serve.  Serve with Joy and Serve with Pride.

Bread Cheela

Recipe for Bread Cheela

By Chef Swaminatha Sharma on 06/04/2020

In a bowl, add 1 cup of Besan flour.  Add 1 nos tomato and onion finely chopped, 1 green chilly, 1 tsp of turmeric powder, 1/2 tsp of Aaharam Red Chily Powder, chopped coriander leaves, salt as required and make it like batter as we make for Bajji.  Cut bread to required size, dip in the batter and place on the Tawa.  Add oil and cook on both sides and serve hot with green chutney / Red chilly.  Your Bread Cheela is ready.

Puthithulappam

Puthithulappam

A special medicinal value appam served during breakfast or dinner, made with Fresh Mint and Basil leaves. A traditional old dish almost forgotten from the interior villages of Karaikudi, Tirunelveli districts. Recipe will be updated in a day's time...

Recipe for Puthithulappam : Take 2 hand full of fresh mint leaves, 2 handful of Basil leaves. Add to mixer and grind to fine paste adding little water. Squeeze the liquid and mix in 1 glass of water and bring to boil, add required salt and 2 tsp of oil. Add this boiled liquid to Rice flour for making Idiyappam and cook in Cooker without whistle for 5 mins and serve hot.

Puli Maavu - புளி-மாவு

Recipe for Puli Maavu - புளி-மாவு

A signature dish from interior parts of Tanjore where its made for night tiffin or on Fasting days, which keeps our tummy full and keeps us energetic the whole day, due to the Tamarind + Rice combination. This Traditional Pulimaavu is given below.

Soak tamarind (lemon size), squeeze and add water to it. Add 1 tsp Turmeric powder and salt and mix well. In a bowl, add pure Raw Rice flour and add this tamarind mixture and make it to a rough dough. Keep aside for 30 mins. In a heavy bottom kadai, add Gingelly oil, splutter mustard seeds, urud dal, channa dal each 1 tsp, 1 red chilly, 1 arc of curry leaves and add the dough and make like upma. cook in medium flame. The bottom crust with gingelly oil tastes heaven. Your Puli-Maavu is ready. 

Serve with Joy Serve with Pride.

Thavala Adai

Typical / Traditional brahmins Thavala-Adai Recipe

As per request posting recipe of Thavala-Adai. This recipe is very simple and most used in interior parts of Tanjore Delta from time immemorial, which simple and easy to make. Please note that the lingering taste of this Thavala Adai would be achieved only with Boiled rice and not with raw rice. 

Soak Puzhungal Arisi (Boiled Rice) and Kadalai Paruppu (Channa Dhal)  in the ratio 2:1 for 2 or 3 hours. After 3 hours, grind to a coarse paste as it should neither a batter of Idli / Dosa or Vadai.. it should be in between that. and keep aside. In a kadai add Gingelly oil or groundnut oil, splutter mustard seed, Red chillies according to your taste, urud dal, channa dal, asafoetida (hing) along with required salt and once finished.. .add grated coconut, just fry for a minute and add to the batter.. Mix well and in a deep bottom kadaai (Thavalai means Paanai or Kundaan, which means a curve bottomed) or in Vaanali, add oil and once heated, pour 2 karandi of the batter and cover with a lid and cook in medium flame.. once cooked, turn over and cook other side by adding oil again according to your requirement.

Once both sides are cooked, Special / Traditonal Thavala-Adai is ready to serve with a hot / spicy chutney of your choice.....

Seeyalam (or) Seeraalam

Recipe : Seeyalam (or) Seeraalam

Posted by Chef. Swaminatha Sharma

Posted on 06/12/2017

Again a traditional dish from interior villages of Tamilnadu and almost from South India. This recipe is similiar to cooking Idly with Lentils and sauted with Veggies.. but not exactly veggies. This goes yummy with a spicy chutney as the recipe is highly nutritious and good for growing children and maintains good health. Tambrahmn from Southern part of India would be very famous in making this dish in olden days, but now a forgotten dish. Please see the recipe below, try now and get us your feed back.

Ingredients for making this Special recipe

Paasi paruppu @ Payatham paruppu 2 cups

Kadalai Paruppu - 1 cup

Thuvaram Paruppu - 1 cup

Red chillies = 2 nos

Dhaniya powder - 1 tsp

Aaharam Red Chilly powder - 1/2 tsp

Salt - As required

Finely chopped onion - 1 no

Lemon Juice - 3 tsp

Prepartion method for Seeyaalam : Soak the lentils for 3 hours. Grind the lentils along with Green chillies to fine paste like idly batter. Steam cook in Idly plates after greesing with oil and cut into 1/2 inch pieces and keep ready. In a kadai add 4 tsp of oil, sizzle mustard seeds, urud dal, add onion and saute till golden brown. add Curry leaves 1 arc, Aaharam Red Chilly Powder, Dhania powder and saute wel. Now add the chopped Lentil Idlyies and mix well. Add required salt to it and mix well.. Remove from flame... Squeeze lemon over it and mix well. Serve with spicy chutney of your taste.

Your traditional / Authentic Seeyalam is ready to serve. Serve with Joy and Serve with Pride.

Methi Puri - மெத்தி பூரி

Methi Puri - மெத்தி பூரி 

Take 200 gms of Atta, add salt, 1/2 tsp of Turmeric Powder, 3/4 tsp of Aaharam's Special Red Chilly Powder, 1/2 tsp of Garam Masala Powder, 1/2 glass Hot Milk, 3 tsp of Kasuri Methi mix well to dough and roll on puris.  Deep fry in oil and serve Hot with Onion-Tomato Masala

A rich / nutritious / Healthy morning breakfast

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Pidi Kozhukattai - பிடி கொழுக்கட்டை

Breakfast Recipe | No-Onion No-Garlic | Traditional South Indian

Soai 250 gms Boiled rice for 3 hours.  Strain water and grind to fine and thick paste along with required salt.  In a Kadai add oil, temper mustard seeds, curry leaves, Urud Dal and Channa dal, add 3 nos of cut Red chilly, 1 tsp of Aaharam Asafoetida saute well.  Add grated coconut 2 handful and add the grinded flour and saute well continuously until water evaporates and becomes like Rice Upma.  Remove from flame and make it to balls of your choice and steam boil for 10 mins in Idly Cooker.

Your special / traditional / tasty Boiled Rice Pidi Kozhukattai is ready

Serve with Joy | Serve with Pride

Pidi Kozhukattai

Special Fatafat Pidi Kozhukattai

Very simple.... Just take Boiled Rice and saute in high flame until aroma arises. Grind to fine powder in Flour Mill and keep in stock. Take 1 cup of Boiled Rice Flour, add chopped coconut, green chilly, finely chopped curry leaves and coriander leaves, and salt. In a kadai temper mustard seed, urud dal, channa dal, and asafoetida and add to the flour. Mix well with sprinkle of water and make it to Kozhukukatti and steam boil.... Your yummy Boiled Rice Pidi Kozhukattai is ready. Can make fatafat in 10-15 mins time, which is good for health too.. Kids like the aroma of the boiled rice and will sustain energy also for them.. This can be either morning tiffin or evening snacks also....

Millets Kozhukattai - சிறுதானிய கொழுக்கட்டை

This is a Healthy very Old Traditional Dish
Millets Pidi Kozhukattai - சிறுதானிய கொழுக்கட்டை.

150 gms of Karnini Health Powder
1/2 cup of grated coconut
3 Red Chillies, soaked & grinded to flakes.
1/2 tsp of Aaharam Asafoetida
1/2 tsp of Mustard seeds, Urud & Channa Dhal
1 arc of curry leaves finely chopped
Salt to Taste
Water as required
1 tsp of Chekku Ennai for tempering

In a bowl add powder, salt, coconut, grinded red chilly flakes.  Temper mustard seeds, urud & channa dhal, curry leaves, asafoetida and add to the flour.  Mix the flour, add water and make it into thick batter as we make for kozhukattai.  Now in a Idli cooker.. roll the batter to Kozhukattai and steam for 15 mins.. Your Nutritious / Traditional / Forgotten Pidi Kozhukattai Recipe is ready.  Serve with Joy and Serve with Pride.

Millets Adai

Traditional Siruthaniya Adai (Millets Adai). 

This is one of the best food which our grannies had to sustain good health. The main reason for having these millets into our food is as follows.

Kezhviragu & Kambu : reduces cholesterol

Kudhiravaali : Controls heart diseases

Kezhviragu : Rich in fiber & controls sugar

Saamai : maintains good Spinal chord

Varagu : Reduces weight & Stress remover.

Millets (Siruthaaniya) Adai : 

Soak 200gms of Kambu, Kezhviragu, Solam, Kollu, pasi-payaru, Kudiravaali, Saamai, varagu and Urud dhal and 5 tsp of Kondakadalai for 8 hours. Grind along with Ginger, Garlic, Salt and Red chilly. No fermentation is required. Mix fresh drumstick leaves to the batter and make Adai. (You can mix finely chopped onions to the batter if you wish for further taste). Serve hot with spicy red / green chutney.

Especially kids will love this combinatin of food and make them hale and healthy. This is best for aged person to maintain their good health. Twice a week would defenitely change your health sustainable. Try and get us your feed back.

Aval Idly | Avalakki Idly

Aval Idli (Avalakki)

Posted by Subhashini Jayanathan

Posted on 19/03/2017

Recipe 

Soak 1 cup aval in curd for 10-15 min.

After that mash with karandi or hand.

Add 1.5 cups idli rava ( idli rice broken like rava available in shops) and keep aside 15 min. Adjust water and curd ( totally u may require 1 to 1.5 cup curd based on its sourness) for idli batter consistency.

Add salt and eno or baking soda and immediately make idlis.

Idly Chilly

Idly Chilly

Posted by Swaminatha Sharma

Posted on 20/03/2017

Cut remaining idlies into 1 inch cubes and keep aside. Chop pyaaz into lenghty one. Slit green chillies and keep aside. Take a cup of milk, add Organic colour and mix well and keep ready. Julienne cut ginger and keep ready along with curry leaves.

In a kadai, add coconut oil, temper mustard seed, urud dal, channa dal, curry leaves, add ginger, chilly and onion one by one and saute n high flame. Add the cut idlies, salt and stir again. Now pour the milk and mix well. Adjust salt to taste and saute in high flame for 1 minute until all are mixed together. Serve hot. No side dish required. A nice dish for kids who hates to take Idly as it is.

Theraliappam

Theraliappam

Posted by Usha Ramachandran

Posted on 20/03/2017

A typical Kerala dish prepared using vayana ela(bay leaves)and the flavour of this when cooked is awesome.This is prepared in my home town Trivandrum during famous Attukal Pongala.

Recipe for Theraliappam

Ingredients:-

1cup rice flour(roasted)

1 cup jaggery powder

1 banana

Little ghee and cardomom powder

3/4-1cup grated coconut

Method :  Mix all the ingredients and make a dough. No need to add water.The moisture of the banana and jaggery is enough to make the dough.Fill this dough in the leaf and roll it and steam it in a steamer and cook for about 10-15 mins.The appam will have the nice aroma of this leaf.

Puli Pongal

Recipe : Puli Pongal
Posted by Anu Radha
Posted on 04/03/2017

Puli pongal or puli uppuma..
Made out of noi arisi...

1 cup noi arisi or 1 cup rice broken bigger size, Thick tamarind juice one tumbler
For seasoning u require mustard seeds, channa dhal, urad dhal, chillies broken half, curry leaves, ground nut, perungayam, Required salt

Method : Take a heavy bottomed kadai...or directly in cooker...pour 4 or 5 spoons oil...when hot do seasoning... Add noi arisi or broken arisi...fry a minute...add tamarind juice n 2 tumblers of water...add salt...( u can add one spoon sambar powder or rasam powder... It is only optional)...let it boil...once water thickens close cooker with lid and put whistle... Keep 5 minutes n switch off...enjoy puli pongal with pickle... Vadam.

Methi Masala Puri

Methi masala poori..!!!!

Recipe by Krithiga Sathya Narayanan
Posted on 03/02/2017

Whole Wheat Flour:- 2 Cups
Methi/Fenugreek Leaves:- 1 Cup
Turmeric Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Salt as per taste
Ajwain/Carom seeds:- 1 Tsp
Til/sesame seeds:- 1Tsp
Curd-1Tsp

1) Chop the methi leaves slightly and set it aside.
2) Mix everything in a bowl except water, add water little by little to make a stiff dough ( dough should not be very soft)
3)Cover the dough with a damp cloth or paper towel and let it sit for 10-15 minutes. Do pooris and Fry in the oil.

Vegetable Kichadi @ Bengali Kichadi

VEGETABLE KICHADI/BENGALI KICHADI

Posted by Sowjanya Suraj on 27/02/2016

INGREDIENTS

RICE 1 CUP

MOONGDAL(yellow or pink variety) 1/2 cup

potato,beans,peanut,carrot,capsicum finely chopped 1/2 cup

GHEE 4 TBSP

ONION 2 (FINELY CHOP

CINNAMON STICK

ANA FLOWER

CORIANDER LEAVES

curry leaf

turmeric powder

ginger,garlic,green chilli 1tbsp

METHOD :  In a kadai, add ghee.When it becomes hot , add ginger,garlic,green chilli,clove,cinnamon stick,turmeric powder.Fry nicely.  Add chopped onions,and fry well.Then add cut vegetables and then rice and moongdal. Fry for 2 mins.  Transfer to a big vessel.Add 4-5 cups of water.And cook in pressure cooker for 8-10 whistles.  After cooker can be opened add salt and some more ghe.Mix well.  Serve hot with any raitha.

Kara Buns

Khara Buns Recipe: (7-8 buns)
Posted by Sangeetha Ramachandran on 21/02/2016

Ingredients:
1 1/2 cups All purpose flour/Maida + 2-3 tbsp extra flour approx while kneading if necessary
1 1/2 tsp active dried Yeast
1/4 cup Milk
1/2 cup Water
1 1/2 tsp Sugar
2 tbsp Butter
1 tsp Salt
for masala:
3/4 cup finely chopped Onions
5-6 Green chillies,coarsely ground
a sprig of Curry leaves,finely chopped
1/3 cup chopped Coriander
1 tsp Cumin seeds
Salt to taste
1 tsp Oil
Other ingredients:
1 tbsp Butter,to brush the buns
1 tbsp Milk,to brush the buns
1 tsp Sesame seeds(optional),to sprinkle over the buns

Method:  Microwave water and milk together for 30 seconds until it is luke warm to touch.Pour this into a wide bottomed bowl.It should be luke warm to touch otherwise the yeast will not proof.
Dissolve in the sugar and yeast in it and mix thoroughly until dissolved.Leave this aside for 10-15 mins until the yeast mixture becomes frothy.This is the important step in proceeding further to the recipe.If the yeast does not proof throw it and start the process again from the scratch.Meanwhile heat olive oil or regular oil in a pan and crackle cumin seeds over low flame and add very finely chopped onion and fry until it is translucent,add a pinch of salt in between to ease the process.Add coarsely ground chilli paste and stir fry for a minute.Add enough salt to it and do remember that we add salt even to the dough.Keep it aside until the mixture is cooled.Add finely chopped coriander to it and mix well.

Stir in the melted butter and salt to the frothy yeast mixture and slowly add one cup of flour into it and mix well,I used a wire whisk for this purpose.Add the remaining flour slowly and mix until you get a lump of smooth dough.Now put some flour on the broad white board or feel free to use the well cleaned and wiped kitchen platform(like I did) and take the lump in both hands and knead the bread towards you.Follow the same method and knead it properly for 10 mins roughly until you get a non-sticky but still smooth dough.Add flour in between when the dough is sticky.Now slightly press the dough with your hands to flatten it and keep the masala(fried onion mixture) in the centre and fold it from all the sides like how we do for stuffed paratha's.Slowly start kneading again for 12-15 mins until the mixture is very well incorporated in the dough.The dough might become sticky because of the onions,so please feel free to add the flour when required while kneading the dough.Cover this place of platform or the board with some cloth or paper as we need to use this place again for kneading.Now grease your hands and a empty big bowl with oil and coat the dough with oil slightly and place it in the greased bowl.Cover with a clean kitchen towel and keep it in warm place until the dough doubles almost.It takes almost one to one-and-half hours depending the climatic conditions.I preheated my microwave for 20 seconds and kept the bowl in it.After the first rise the dough would have doubled in size,knead the dough again gently for 7-8 mins,this process is important as it assures of removing air bubbles formed in the dough.Divide the dough into 7-8 portions and shape them into buns and place them on a baking tray with space in between.You can line your baking tray with parchment paper.

Keep them again in the warm place for 45 mins - 1 hour for the final rise.Mean while preheat the oven at 220 degrees for 10 mins when you are about to finish the rising time of bread.Brush the top of buns with milk very gently over the nicely risen buns and keep it in preheated oven and bake them at 180 degrees C for 15-18 mins until the top portion of the buns turn slightly golden and the buns should sound hollow when tapped the crust with hand.Brush the top of buns with butter immediately after removing them from oven.This helps in giving the shine to the crust and also makes the crust softer and also makes the buns smell better.

Pidi Kozhukkattai

PIDI KOZHUKKATTAI WITH BROWN RICE 

Rinse one cup brown rice 2-3 times, drain the water and spread it on a kitchen towel to dry. Grind it to a coarse rawa consistency , along with one tea spoon tur dal, and 1/2 tea spoon each of cumin and black pepper. Heat a heavy bottomed pan and pour in a table spoon of sesame oil and 1 tea spoon coconut oil. Add mustard seeds and allow it to splutter. Add a tea spoon of ulutham paruppu , 2 red chilies and one chopped green chilly, a few curry leaves and a generous pinch of asafoetida powder. Fry until dal turns golden and add 1/2- 3/4 cup of chopped vegetables of your choice. Add salt. Sprinkle a little water and cook the vegetables for 5 minutes with the lid on. Add 2 cups water and a table spoon of grated coconut. When the water boils, low down the heat and add the brown rice rawa, stirring constantly. Cook over medium heat, with the lid on for about 7-8 minutes until thickens enough to make balls. If the consistency is crumbly add little more hot water. Consumption of water depends on the texture of the rice. Big gundu rice grains might take little more water. Turn off the heat and let the lid on the pan. When it is cool enough to touch, make balls and steam for about 10 minutes. Brown rice idlies are also as soft as regular idly rice idlies.

Jaggery Pidi Kozhukkattai

Jaggery Pidi Kozhukkattai
Posted by Swaminatha Sharma on 05/01/2016

கருப்பட்டி வெள்ளம் - பிடி கொழுக்கட்டை
முதலில் ஒரு வாணலியில் அரிசிமாவை சிவக்க வறுத்துக்கொள்ளவும்... பின்னர் ஒரு பாத்திரத்தில் கருப்பட்டி வெள்ளம் போட்டு கொஞ்சமாக ஜலம் விட்டு கரைந்ததும், வடிகட்டி எடுத்துக்கொள்ளவும்... 2 ஸ்பூன் பயிதம்பருப்பை வாணலியில் சிவக்க வறுத்து, தண்ணீர் விட்டு 20 நிமிடம் ஊறவைக்கவும்.... சுக்கு/ வெள்ளை எள்ளு தலா 1 ஸ்பூன் எடுத்துக்கொள்ளவும்... தேங்காய் கொஞ்சம் துருவி வைக்கவும்... 

வெல்ல பாகு சூடானவுடன், அதில் அரிசிமாவு கலந்து, மேலே சொன்ன எல்லாத்தையும் போட்டு கலந்து, பிடித்து... வாழை இலையில் சுற்றி இட்லி குக்கரில் 20 நிமிடம் வேக வைத்து சூடாக பரிமாறவும்... மேலே 1 ஸ்பூன் நெய் ஊற்றி பரிமாறினால்... உங்களுக்கு ஒரு வில்லை கூட பாக்கி இருக்காது.....