Suran Ki Sabzi

Recipe for Suran Ki Sabzi.

Recipe posted by Chef Swaminatha Sharma

This is a unique recipe served in almost all Bihari people during their wedding.  Suran ki Sabzi goes well with Makhai ki Roti or Puris.  This has a unique taste which is a no-Garlic and has Curd for its richness and taste.  Suran (Karunai-Kizhangu) is boiled in water, shallow fried in Mustard Oil and added to the cuisine which has its perfect taste when mixed with the gravy.

Cooking Method :  Cut to 1 inch length cubes (As we cut for potato finger chips), boil in hot water with Tamarind juice, salt and turmeric powder, drain and shallow fry in Mustard Oil oil and keep aside.  In a kadai, add Oil, splutter Jeera, add Turmeric powder, green chillies, chopped onions, 1 tsp of Methi seeds and mix well until meshy.  Now add thick curd.  (While adding curd, always lower your flame or switch off gas.  This will allow to have the perfect texture and taste to your cuisine)  Add little water and stir well.  Once cooked, remove allow to cool and grind to paste adding water.  Strain and use the liqud for cooking. 

In a kadai add Mustard Oil, add 1 bay leaf, 2 elachi, 2 cloves, 1 javithri, and pour the strained liquid and bring to boil.  Add the Suran to it, add salt, turmeric powder, Coriander Powder, Jeera Powder and mix well.  Once cooked.. remove and garnish with chopped Coriander leaves and serve hot.  

Serve with Pride,.... Serve with Joy.....

Festive Foods

Details of special food cooking on various festive days.  This may vary based on sambrathayam and vazhakkam...

Tamil New Year Day - Payasam, thayir pachadi, veppampoo pachadi, curry, koottu, more-kuzhambu, rasam, aamavadai, appalam, kosumalli, paanagam, neer-more

Aadi Pandigai - Thengai paal payasam

Aadi Perukku (Aadi-18) - Chitra-Annangal, Aviyal / Mo-Kuzhambu, vadaam, appalam, replace payasam with Vellam-Satham or sakkarai pongal.

Aadi-Velli - Payasam, ulundhu vadai, Maavilakku

Varalakshmi Vratham - Kozhkattai, Ulundhu vadai, Pacharisi Idli

Gokulashtami - Murukku, Uppu Seedai, vella seedai, ulundhu vadai, Vella-Aval, Thayir-Aval, Vennai, Pal, thayir.

Aavani Avittam - Idli, Appam, Payasam, Thayir pachadi, 2-kosumalli, curry, Mor-kuzhambu, rasam, Aama-vadai, appalam, Poli.

Navarathiri Arambam - Payasam, Pachadi, Kosumalli, Currym Koottum Mor-Kuzmbu, Rasam, Aama-vadai, Appalam.

Navarathiri (Friday) - Specially Payasam

Saraswathi Pooja - Payasam, Pachadi, Kosumalli, Curry, Mor-Kuzhambu, Ulundhu Vadai, Sooyaam, appalam

Purattasi Saturday - Payasam, Maavilakku (1mugam)

Deepawali - payasam, Aama-vadai, pachadi, curry, koottu, sambar, bakshanangal.   Bajji, chutney and Idly Molagapodi with sutta ennai for breakfast.

Karthigai - Payasam, Aama-vadai, pachadi, curry, kottu, mor-kuzhambu, Appalam.  Evening - Appam, nel-pori-urundai, Aval-Pori-urundai, Some people have Adai too.

Thiruvathirai - Kali, 7-kaai Koottu (Thalagam)

Bogi - Payasam, Thayir Pachadi, 2-Kos-Malli, Mor-Kuzhambu, Aama-Vadai, Appalam, Poli.

Pongal - Ven & Sakkarai Pongal, Pachadi, kos-malli, sambar, rasam, Ulunthu-Vadai

Kanu - Kalantha saatham, appalam, Aviyal, Mor-kuzhambu, Vadaams and pappads / fryums

Karadaiyan Nombu - Vella adai, Uppu adai, Vennai.

Srirama Navami - Neer Mor, Paanagam, Kos-malli.

CONCLUDED... Post your feed back please

Vella Surulappam

Video recipe on Vella Surulappam
A traditional Tanjore Cusine served in many houses made with Raw Rice, Milk, Jaggery and Coconut.  Please share this video to those who loves Tanjore / Traditional Cuisines.

Sweet & Sour Jujube

Sweet & Sour Jujube

Recipe posted by Shanthi Nilkar on 04/02/2018

Jujube-250gms

Dry red chilli - 2 to 3

Coriander seeds(dhania)-1 tspn

Fennel seeds(saunf)-1/2 tspn

Fenugreek seeds(methi)-1/2 tspn

Cumin seed(jeera)1/2tspn

Jaggery-100gms

Salt to taste

Turmeric powder-1/2 tspn

Method:  First wash and dry it in sunshine for 2 days.  Take a kadai..dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, dry red chillies. Grind it coarsely.  Add 200ml of water..bring it to a boil...add jaggery,turmeric powder,salt to taste...add jujube's in it...let it boil for 15 to 20mts in low flame...cover the lid...till it becomes sticky.  Now add the grinded masala as per ur spiciness....just keep for 5 mts in low flame only....and switch off the flame.  After it is cooled,u can transfer it to a dry glass jar.  This can be kept for a long time...u can keep in sunshine and stir it occasionally.... It goes well with roti,paratha... You can even njoy eating this after lunch also...

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

Mullu Thenkuyal

MULLU THENKUYAL ##

Ingredients : Rice powder – 1 glass, Pottukadalai powder- ½ glass, Butter /sunflower Dalda -2 tblsp, Cumin Seeds, Salt – 1 tsp, Oil for frying.

Method : Mix rice powder, Pottukadalai powder , cumin seeds and salt. 
Add the Butter which is kept in the room temperature OR if using Dalda then - Heat the sunflower dalda and add to the mixture .

Mix well to crumbs. Now add water and make a soft Dough . Put the dough in the Mullu Thenghuzal sieve . 

Keep oil for frying. Now fry in oil the mullu thenkuyal. Keep the flame in Medium heat. Remove when light Golden brown. Crispy Mullu thenghuzal is ready. Note : If needed chilli pd can also be added.

Papaya Halwa

Papaya Halwa

Shared by : Chitra Sadanand

Ingredients:
Medium sized papaya -1
Sugar - 200/250 gms (depends on the ripeness of papaya)
Unsweetened khova - 125 cms
Ghee - 80 gms
Almonds - 12 (blanch them, peel the skin, dry them and powder them dry )
Cardamom - for taste and fragrance
Almonds and pistachios - slice them for garnishing
Fried cashews: 10

Preparation:
Wash the papaya. Remove the skin and pith and deseed them. Dice them and add them to a pan of 30 gms of hot ghee. Cook on low flame for 15 min. The fruit will release juices and lose its opacity. Cool the contents and grind them to a fine paste.

Now transfer the mixture to the pan and add sugar. Cook on a low flame for another 20 min. Add khova and mix it well till the khova crumbs mix well without forming lumps. Now add ghee and continue to stir till the ghee separates. Add cardamom and almond powder and continue to stir. Cook for 5 minutes more till everything mixes well. Add fried cashews and garnish them with almond and pista slices.
Serve them hot or cold.

Shahi Tukda

Shahi Tukda

Shared by : Chitra Sadanand

Ingredients:
Bread - 6 slices (with crusts removed and cut diagonally to form triangles)
Milk - 500 ml
Sugar-100 or 150 gm (depends on how sweet your tooth is)
Saffron - little (to be kept in lukewarm milk)
Rose water - 75 ml
Nuts for garnishing
Cherry and tutti fruiti for decorating
Ghee/ Oil for frying ( not for health freaks)

Preparation:
Boil milk with sugar and condense it. Add saffron to enhance color and taste and allow it to cool. Fry the bread pieces in oil/ghee on slow flame till it turns golden brown. For health freaks dry roast the slices. Now dip the bread slice in a bowl of rose water and slightly press them to remove excess water. Once this is done dip the bread in the condensed milk and arrange them on a plate. Add nuts and cherries for garnishing. Viola.....your Shahi Tukda is ready.
P.S You can also use ready made condensed milk also.

Crunchy Aloo Cutlet

Recipe : Recipe: Crunchy Aloo Cutlet
Shared by : Annapoorani Ganesan
Dated : 13/02/2015

Ingredients:
Boiled, peeled and mashed 2 medium size potatoes,
1/2 cup Powdered Aval(pova),
½ cup pottu kadalai (coarsely powdered)
1 table spoon sabudhana(soaked for 2 hours),
1.5 tsp chilli powder,
1tsp garam masala powder,
1 pinch hing powder,
1 table spoon kasuri methi(crushed),
1 tsp sugar,
2 fist full of coriander leaves( chopped) and salt to taste.
Optional: 1 green chilli (finely chopped)

Method:
Mix all ingredients, bind as dough (by adding little water if required), and make equal size balls, then flatten them and cut into desired shape with the help of cookie cutters

Put non-stick pan on flame, pour two or three table spoon oil, then place the cutlets on it, cover with lid, shallow fry both the sides until brown.
(Alternatively, it also can made by deep frying.)

CRUNCHY ALOO CUTLET is ready. Because it is Shivarathri Special, serve hot with tomato chutney (Recipe mentioned below) , otherwise one may also serve with Chilli sauce, Ketchup, etc.

Kozhukkattai

Kozhukkattai forms an important food, which is offered During all the festivals. There are different methods of making kozhukkattai, but the method described here is traditional old, which my granny explained to me. I have given here the exact method of making the stuff, which be please be tried to get a good form.

Ingredients
Raw rice 1/2 cups (First soak the rice in water for about 1 and half hour and grind to paste in Dosa batter consistency)
Salt ( a pinch)
Ghee - 2 ts
Milk - 1/2 cup
water - 1 & 1/2 cup

Grind raw rice into fine paste. In a bowl take 1 & 1/2 cup water, and 1/2 cup milk and mix rice flour, ghee and a pinch of salt together. Heat the batter in a pan (preferably non stick) and keep stirring without any lumps, till it forms a dough consistency. In a wet muslin cloth or thin cloth, keep the dough, tie and keep it aside.

For Sweet Poornam (Stuffing)
Fresh Grated Coconut - 1 cup
Jaggery - 1 cup
Elachi (Cardamom) - 3 nos (grinded to poweder)
Ghee - 4 to 5 ts
Water - 3/4 cup (less than jaggery)

Put the Jaggery in a heavy bottomed vessel and add water and boil it. Remove dusts and mud if any. Boil for another 2 minutes and add cocunut and stir well still it sticks. Add elachi powder and ghee and stir well. If you could take some, it should be able to be rolled out. Take out from the stove and allow it to cool. Make small small balls (Half the size of the lemon) and keep aside.

Take the cooked rice dough tied in the cloth. Sprinkle little water and apply some oil in your hands. Take the dough and knead it till it becomes like a soft ball. Apply oil in your hands and flatten it so that it becomes circular and forms like a cup. Fill the Poornam Stuffing inside and make it in the form of Kozhukkattai. Place all the Kozhukkattai in the Cooker Idli plates and steam boil for 10 to 15 minutes. When fully cooked, remove and place in a Plate and offer to Lord Ganpathi first and serve hot to all....!!!!

நேந்திரம்பழ மோர் கூட்டான்

Recipe : நேந்திரம்பழ மோர் கூட்டான்
Shared by : Suganthi KR Iyer
Dated : 08/01/2015

தேவையானவை நேந்திரம்பழம்
பச்சைமிளகாய்
வரமிளகாய்
கடுகு
தேங்காய்
லேசாக புளித்ததயிர்
உப்பு
ம.தூள்
கருவேப்பிலை

செய்முறை
தேங்காய், வரமிளகாய்,ப.மிளகாய்(காரம் அவரவர் விருப்பம்) கொஞ்சம் கடுகு இவற்றை நன்றாக அரைத்துக்கொள்ளவும்.  பழத்தை அறுத்து ம.பொடி உப்பு போட்டு தண்ணீர் கொஞ்சமாக விட்டு வேக வைக்கணம். பின் பழத்தை கொஞ்சம் மசித்து அதில் அரைத்ததை போட்டு தயிரை விட்டு லேசாக கொதிக்கவரும்போதுத இறக்கி கடுகு வரமிளகாய் கருவேப்பிலை தாளிக்கவும்.  (இனிப்பு பிடிக்காதவர்கள் லேசாக பழுத்த பழத்தில் செய்யலாம். கடுகு பதில் சீரகம் போடலாம். காய் வேகும் போது தண்ணீர் அதிகமாகி விட்டால் அந்த தண்ணீரிலேயே அரைத்துக்கொள்ளலாம் )

Ashgourd Kheer

Recipe : Ashgourd Kheer

Shared by : Indira Ashokshah

Dated : 23/11/2014

Ingredients

1/2 kg ashgourd..grated ( squeez water)
1/2 ltr milk ( thick)
1/4 kg sugar
1 teaspoon khuskgus
4 teaspoon grated dry copra
10 cashew
10 raisins
6 strands safforn
4 cardamom...

Method:::
In a kadai add khuskhus fry till pink..add copra safforn n cardamom fry for a second n powder it.
In the same kadai add 2 spoons of ghee add cashew when it turns pink add raisins...add grated n squeezed ashgourd fry till light pink.  Boil milk.. Add sugar and allow it to thicken a little..add powdered khus khus...fried ashgourd and boil for a few seconds..allow it to cool..  Tastes very good....

Pumpkin Adai

Recipe : Pumpkin adai
Shared by : Sowmya Ramanujam
Date : 23/11/2014

Ingredients :-
1. White pumpkin puree - 1.5 cups
2. Rice flour - 1 cup
3. Besan flour - 1/2 cup
4. Green Chillies - 2 Nos
5. Ginger - small piece
6. curry leaves - handful
7. Hing - 1 pinch
8. Salt

Preparation Method :
Cut pumpkins into cubes and blend it into paste. Grind ginger, chillies and curry leaves coarsely.Make a batter out of all the above mentioned ingredients along with pumpkin and ginger paste. Add water if necessary and leave it aside for 30 minutes. Make adai out of the batter. Mouth watering instant pumpkin adai is ready to serve. It goes well with jaggery, butter , milagai podi and inji thogayal.