Cauliflower Pakoda

Making of Cauliflower Pakoda in Video
Shared by : Admin Swaminatha Sharma
Dated : 08/01/2015

Arisi Paruppu Saadham

Recipe : Coimbatore Arisi paruppu saadham

Shared by : Sowmya Ramanujam

Dated : 07/01/2015

Ingredients needed
1. Rice -1/2 cup
2. Toor dhal- 2 tbsp
3. Onion -1
4.Green chilli -2 Nos
5.Garlic - 3 cloves finely chopped
6.Tomato -1
7.Turmeric powder -a pinch
8. Sambar powder -1 tbsp
9.Salt - As needed
10. Water - 1/2 cup ( If you want the rice to be little mushy,add little more water)

For seasoning

Oil -3 tsp
Mustard seeds -1 tsp
Cumin seeds/jeera - 1 tsp
Hing - a pinch
Curry leaves - few

For Garnishing

Ghee - 1/2 tsp
Coriander leaves -2 tbsp

Preparation

Wash and soak rice and dhal for 15 - 20 minutes.Meanwhile, chop onions lengthwise, slit green chillies and chop tomatoes fiinely and keep aside.
Drain the water from rice and dhal.( I used Basmathi rice . So soaked for 15 mins. Adjust the soaking time according to the rice you are using).

Method

1. Heat oil, add mustard seeds, when it splutters, add cumin seeds, hing and curry leaves. add onion, garlic and green chilli.
2. Saute until onions turn transparent. Then add tomatoes, turmeric powder and sambar powder.
3. Add rice and dal, 1 1/2 cup of water and needed salt.
4. Pressure cook rice for 3 whistles, once the pressure subsides, open the cooker, mix the contents, add a tsp of ghee and garnish with finely chopped coriander leaves.

Pappad, chips, potato curry will be a very good combination.

Note:
1. Since I don't have curry leaves and coriander leaves, I didn't add it. But it is must for nice flavour and taste.

Lalitha Anand This is dedicated to you .. Being a Coimbatorian, naan idhu kooda seyyalanaa eppidi 

Drum Stick Sambar

Making of a traditional Drumstick Sambar. 

Shared by : Swaminatha Sharma

Dated 14/12/2014

Drumstick is a common vegetable available in Tamilnadu and has its own special place in our day to day cooking. Particularly in our home, we use to have this vegetable in sambar or kootu or avial, which gives good taste and aroma, if done with perfect prepartion method. Let us see how to make this traditional sambar. This is NO onion recipe.

Ingredients required
Drumstick (Murungakkai) - 2 nos cut in 2 inches long.
Tomato - 1 no.
Tur Dal - 100 gms boiled and mashed to paste
Tamarind - 1 lemon sized sqeezed in water
Home made sambar powder - 2 tsp
Turmeric powder - 1/2 tsp
Oil - 3 tsp
Kal Uppu (Raw salt) - according to taste.

To Temper (Thalikka)
Mustard seeds (Kadugu) - 1 tsp
Urud Dal (U.Paruppu) - 1 tsp
Channa dall (Kadalaiparuppu) - 1 tsp
Red Chilli - 2 nos
Asafoetida (Katti perungayam) - 1/2 tsp
Fenugreek seeds (Vendhayam) - 1 tsp
Curry leaves - 10-15 leaves

Everybody knows how to make sambar, no doubt on that. But making this method, gives exact taste of typical brahmin sambar, and gives good aroma.

First boil tur-dal in a cooker, remove and mash it and make it a paste. Take the cooked tur-dal water in a glass and keep aside. In a pan, add 1 tsp of oil and just saute the Drumstick and tomato. Add tamarind water and bring to full boil. Now add Sambar powder and Turmeric Powder and bring to boil for 2 or 3 mins until the sambar powder is mixed fully in the vegetables. Now add the mashed Tur-Dal and add the cooked dal water into it and bring it to sambar consistency. Now add Kal-uppu according to taste and once fully over, remove it and keep aside.

In a kadai, add oil and mustard seeds to temper. Add all the other ingredients to temper one by one and pour over the sambar. (Remember, asafoetida and fenugreek when tempered in oil and added to sambar, gives perfect aroma and taste).. Your Traditional Drumstick Sambar is ready to serve with steamed rice. This goes yummy with Urulaikizhangu fry, Yam fry or Beans coconut curry.

Sambar Powder

Recipe :Sambar Powder
Shared by : Chitra Lalitha
Dated : 07/01/2015

Home made Patti sambar powder recipe. Can be used for curry, kootu, vatha kozhambu and rasam.

INGREDIENTS
1/2 Kg Gondu miligai
1/2 kg dhania
400 gms thovaram parpu
200 gms kadalai parpu
100 gms miligu
100 gms varali manjal
50 gms mendhiam
All the above ingredients to be bought and dried in the sun for about 2 hours and then grind it in a flour mill. Let it cool for some time and store in air tight containers.

Udupi Rasam Powder

How to Make Tasty UDIPI Rasam Powder?... 

Here is the recipe...
Coriander seeds - 1 cup
Red chillies - 1 cup
Split black gram dal - 2 tbsps
Cumin seeds - 2 tbsps 
Fenugreek seeds - 2 tsps
Mustard seeds - 2 tsps
Sesame oil - 1/4 tsp

Method : - Dry roast mustard seeds and fenugreek seeds on low flame. When the mustard seeds start spluttering and the fenugreek seeds turn reddish in colour remove them on to a dry plate. Roast cumin seeds similarly till you get a pleasant aroma and remove it into the same plate. Heat oil in the same pan and add coriander seeds, black gram dal and red chillies. Roast them together till the ingredients emanate a pleasant aroma and the chillies become crisp. Remove the roasted ingredients on to a plate and allow to cool. When all the ingredients are cooled grind them together into a slightly coarse powder.

Brinjal and Shallots stir fry

Recipe : Brinjal and Shallots stir fry
(Kathrikai and chinna vengayam Podi potta curry)
Shared by : Anuradha Balasubramanian
Dated : 08/01/2015

Ingredients 
Brinjal- 1/2 kg
Shallots( sambar onions)- 1 cup
Oil- 1 and 1/2 tbsps 
Mustard- 1 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Hing- 1/4th tsp
Curry leaves few 
Turmeric powder- 1/2 tsp
Amchur powder- 1/2 tsp
Salt to taste
Sugar- 1/2 tsp
To roast and grind
Urad dal- 1 and 1/2 tbsps 
Chana dal- 1 and 1/2 tbsps 
Coriander seeds- 3 tbsps 
Red chillies- 4- 5
Cloves - 2
Cinnamon stick- 1/2 inch
Marathi moggu( kapok buds)- 1
Badam flakes- 2 tsps

Method  :  Peel and wash shallots.  Wash and cut brinjal into cubes and keep it immersed in water till used.  Heat oil in a heavy bottom pan.  Add mustard. When it starts spluttering, add urad dal, chana dal, curry leaves and hing.  Sauté for few seconds and then add shallots.  Cook till shallots become golden brown.  Drain and add brinjal, salt to taste, turmeric powder, amchur powder and sugar.  Mix well. Reduce the flame.  Close the pan with a lid and cook till the brinjal becomes tender.   Now add the the ground spice powder, mix well and sauté on a high flame for 2 mins.  Switch off the gas and transfer to a serving dish & serve hot.

Ulundu Kali - உளுந்து களி

Recipe : உளுந்து களி

Shared by : Suganthi KR Iyer

Dated : 08/01/2015

உளுந்து 1/2 கப்
ப. அரிசி 1/2 கப்
கருப்பட்டி 2கப்
நல்லெண்ணெய்
நெய்

செய்முறை
உளுந்தை எண்ணெய் விடாமல் வறுத்து பொடித்து சலித்துக்கொள்ளவும்
அரிசியை ஊறவைத்து காயவைத்து பொடித்து சலித்து வறுத்து மீண்டும் சலித்துகொள்ளவும்.  கருப்பட்டியில் 2டம்ளர் தண்ணீர் வீட்டு கொதிக்கவிட்டு வடிகட்டிக்கொள்ளவும்.மீணாடும் அடுப்பில்வைத்து கொதிக்கும்போது நல்லெணணெய் விட்டு பொடித்து வைத்த மாவுகளைப்போட்டு நன்றாக கலக்கவும. பின கெட்டியானதும் நெய் விட்டு இறக்கவும்.  இதில் வெல்லம். நலலெண்ணெய். உளுந்து இருப்பதால் நல்லது குறிப்பாக குழந்தை பிறந்த பெண்களுக்கும். பருவம் அடைந்த பெண்களுக்கும் நல்லது. இதில் இரும்பு புரதம் மாவு சத்து இருக்கு

Quick Rasam

Recipe : Quick rasam
Shared by : Pankajam Durgaprasad
Dated : 08/01/2015

Dry fry 1 tsp pepper and 3/4 tsp jeera and powder it. 
Take a small lemon sized tamarind and extract juice
Take one tomato and Mw for a min and smash with hands
Crush 2 garlic pods

Now mix the tamarind extract, salt, mashed tomatoes, pepper jeera powder, crushed garlic, turmeric powder, curry leaves , req water ready.   Now in a kadai add little ghee and season with mustard, urad dhal , venthayam little, 1red chilli broken, curry leaves and add the mixed rasam in it. Give a boil. When the frothstarts to come in the middle switch off gas. Enjoy hot rasam.

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 )

Rasakalan - Kerala

Recipe : Rasakalan (Kerala)
Shared by : Suganthi KR Iyer
Dated : 06/01/2015

Ingredients: 
Pumpkin – 100 gms
Ash Gourd – 100 gms
Raw Banana – 1
Yam – 100 gms
Drumstick – 1
Sour curds – 2 cups
Grated Coconut – 1 cup
Methi Seeds – ½ tsp
Red Chilies – 3 – 4
Turmeric Powder – a pinch
Jaggery – a little
Mustard Seeds – ½ tsp
Coconut Oil – 2 tsps
Curry leaves – a few

Method
Wash and cut all the vegetables into cubes. Cook the vegetables with a pinch of turmeric, salt and a little jaggery. (You can boil the vegetables in water or use the pressure cooker and cook for 1 whistle.) Heat a small pan, fry the methi seeds and red chilies in about ½ tsp of coconut oil. Grind the fried methi seeds and red chilies with coconut adding little sour curds into a smooth paste. Once the vegetables are cooked, add the ground paste allow to boil for 2 mins. Then add the beaten sour curds. Mix well. Simmer for 2 mins.  Do not let the kalan boil after adding the curds. Add a sprig of curry leaves. Heat oil in a pan, add mustard seeds. Once they splutter, add it to the rasakalan. Delicious Rasakalan is ready to be served with hot white rice

Green Peas Dhokla

Recipe : Green Peas Dhokla

Shared by :  Anuradha Balasubramanian
Dated : 06/01/2015

Ingredients

1 cup green peas purée ,
1 cup besan (kadalai maavu)
1 tbsp rava
1/2 cup water
salt to taste
3 tsps sugar
Salt to to taste
3 tsps oil
1/4th tsp citric acid dissolved in tbsp of water
oil for greasing
1 tsp fruit salt
For tempering
1 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp of asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)
1 tbsp freshly grated coconut

Method

Sieve Besan.

Combine the besan, rava, green peas purée, salt, powdered sugar, oil,citric acid-water mixture and ½ cup of water and mix well with your hand to get a smooth mixture. Keep aside.

Grease a plate with little oil. Keep aside.

Heat water on a steamer. When it starts steaming, add the fruit salt and add 2 tbsp of water over batter and mix gently.

Pour the batter immediately into a greased plate and gently tap on the sides to spread it to make an even layer.

Steam in steamer for 12 minutes or till the dhoklas are cooked. Keep aside.

Garnish with chopped coriander leaves and coconut.

Heat the oil in small pan and add the mustard seeds.
When the seeds crackle, add sesame seeds switch off the flame, add the asafoetida and mix well.

Add 1 tbsp of water and pour the tempering over the dhoklas.

Cool slightly and cut into square pieces and serve with green chutney:)

Nellikkai Thokku (Gooseberry)

Recipe : Nellikkai Thokku

Shared by : Narayani Harikesh

Dated :  06/01/2015

Gooseberry evvalo thaevayo avvolo
Pattu podi (chilli powder)
Hing 
Turmeric powder
Salt
Methi powder
Mustard

First boil the gooseberry and smash it. In a kadai take oil as required, saute the mustard, add Hing, chilli powder, turmeric powder and salt and add the smashed gooseberry. Oil pirinchu varavaraikkum Nannaaa surula vadhakkannum. Finally add methi powder. Indha thokku idli, dosa, phulka kku nalla pakkavaadhiyam. Travel kkum eduthindu pogalam. It won't get spoiled .

Vengaya Kosu

Recipe : Vengaya Kosu

Shared by : Swaminatha Sharma

Dated : 06/01/2015

Thank you all my dear aaharam members.. Here is the recipe for Vengaya Kosu, which is traditional and famous in Karaikudi / Chettinad area.. This is often made in the morning which goes yummy with IDLI or DOSA.... this is a very simple side dish, and takes just 5 to 10 mins in preparation, with a spicy flavour and aroma of chutney.... Try different and make our family happy to have good food... 

Ingredients and recipe 3-Onions sliced, 

1-tomato finely chopped,

 curry leaves few, 

1/4 tsp - turmeric powder, salt and oil

For Paste, Coconut- 1/4 cup, 

Pottukadalai - 2 tsp,

 red chilli 5-7 numbers, 

Sombu 2 tsp...

For Tempering: Pirinju Elai 1,

 Pattai - 2 sticks, 

Kirambu-4, 

Elakkai - 3nos, 

Sombu-1/2 tsp

Method : Grind coconut, pottukadalai, chilli and sombu to a paste and keep aside. Heat oil in a pan, and add, tempering items, one by one, then onion, tomato, curry leaves, turmeric powder and saute for few mins... then add grounded paste to it and adjust to watery consistency by adding required water.. Bring to boil and dont forget to add salt. Cover the vessel and bring to full boil and simmer for 10 mins till the oil floats on the top. Serve hot with IDLI or DOSA.....  This is special dish from southern tamilnadu and makes us to eat more dosa or idli with little spicy content...

Peas Parota

Recipe : Peas Parota

Shared by : Indira Ashokshah

Dated : 06/01/2015

Peas fresh peeled n washed......1/4 kg.
G.chilly......2
Ginger........a piece
Salt.....to taste
Sugar.....a pinch...

Wheat flour to make a dough.

Grind fresh peas..ginger..g.chilly without adding water...
Take a kadai..add a spoon of oil ..add grounded peas..salt n a pinch of sugar...fry till it becomez like a puranam..put off gad..

Make a chapathi dough with ..spread and add puran in and roll it into a parota ( ad shown in the picture) Heat tava..put the rolled parota..when done turn put oil..turn again...when it is cooked on both the sides remove.......peas parota is ready to eat with curd..pickle or tomato chutney....

Matar Paneer Pulao

Recipe : Matar Paneer Pulao
Shared by : Girija Subramanian
Dated : 06/01/2015

Ingredients.

Basmati rice. 1 cup
Shelled green peas. 1/2 cup
Onion. 1medium Green chillies. 2 nos
Paneer. 50gms
Jeera. 1tsp
Ghee. 2tbsps
Shahi Biryani Masala. 1 tsp
(Everest)
Salt to taste

Preparation...

1. Wash and soak the rice for 30 mins.
2. Chop the onion finely.
3. Slit the green chillies length wise.(if you want spicy Pulao then add more chillies)
4. chop the Paneer into small cubes.

Method....

1. Heat the ghee in a kadai and add the Paneer cubes. Lightly fry them and remove.

2. In the same leftover ghee, add jeera, followed by green chillies and onions.

3. Fry onions till transparent and add the green peas and saute for a couple of minutes. Add salt and mix well.

4. Now add the soaked rice, after draining the entire water, and saute for two mins. Then add one and half cups of boiling water and cook on medium flame for 7 to 8 mins.

5. Take care not to overcook the rice.

6. Add the Biryani masala and mix well without breaking the rice.

7. Stir half of the fried Paneer cubes into the Pulao and use the remaining for garnishing.

8 Serve hot with any raita of your choice.

9. I prefer boondi raita.

Green Peas Masala

Recipe : Green Peas Masala
Shared by : Prema Kannan
Dated : 06/01/2015
Ingredients ;
Peas - 150 gms.
onion - 3 no' s
Tomato - 2 no' s
Garlic - 1 spoon.
Dhaniya powder - 1 1/2 spoon.
Chilly powder - 1 spn.
Garam masala pdr - 1/2 spoon.
Salt to taste. Green coriander leaves little.

Method ;
Pour 1 spoon oil in a pan put garlic sauté for two minutes .then put onion nd little salt fry till it bcoms brown now add tomatoes fry by smashing it .when it bcoms soft add all the powders including the required salt.
Now grind in the mixer.
Again put a pan pour 1 spn oil then put the paste fry for five mins. Add peas . Switch of the stove garnish with coriander .

NOTE :
If dried peas is usedsoak it for 8 hrs n pressure cook with salt for 3 whistle.
If fresh green peas then boil ditectly till it becoms soft.
V can garnish with fresh cream also which is optional.
It goes well with ;
Puttu , chapathi , poori , Aappam.
By sprinkling Omappoodi , lle onion nd lemon juice can b used as evening snacks.
By adding salt while frying enhances the taste .
By grinding the powders instead of mixing directly gives a very good colour.

Broken Wheat Peas Upma

Recipe : Broken Wheat Peas Upma
Shared by :  Anju Rk
Dated : 06/01/2015
Ingredients
Broken wheat
Peas
Onion
Carrot
Curry leaves
Coriander leaves
Mustard seeds
Urad Dal
Ginger
Green chilly

Green Peas Masala

Recipe : Green peas masala

Shared by : Vaishnavi Gopu

Dated : 06/01/2015

Ingredients
Green peas - 200 gms
Onions - 3
Tomato - 2
Cashews -10
Green chillies -2
Ginger and garlic
Garam masala 1 tsp
Turmeric powder 1tsp
Chilli powder 2 tsp
Coriander powder 2tsp
Coriander leaves
Oil 3 tsp.

Method :
Boil onion for 2 mts and make it into paste. Remove tomato skin and make it into puri. Soak cashews in water 10 mts before preparation and make it into paste. Grind ginger, garlic and green chillies into paste.

Heat oil in a pan add garam masala and add onion paste. After 2 mts add ginger, garlic and green chilli paste. Then add cashews paste and after five mts add tomato puri.
After three minutes add turmeric powder, chilli powder and coriander powder and salt. After 5 mts add the green peas. Simmer the stove and turn off after 10 mts. Garnish with coriander leaves and serve hot with chappati, roti or naan.

HARA MUTTER KACHORI

Recipe : HARA MUTTER KACHORI

Shared by : Annapoorani Ganesan

dated : 06/01/2015

Ingredients
Part 1
Maida ¾ cup
Wheat flour ¼ cup
baking soda(optional)

Part 2
Green peas fresh or frozen 1 cup
Green coriander ¼ bundle
Green chilli ginger ½ inch piece
Carom seed ½ spoon
Red chilli powder 1/4 tea spoon
Dhaniya powder ½ tea spoon
Garam masala powder ¼ tea spoon
Amchur powder ½ tea spoon
Sugar ½ teaspoon
Hing 1 pinch
Salt to taste
Besan 1 spoon(Gram flour)
Edible oil

METHOD
1 Take maida, wheat flour,baking soda, pinch of salt and 1 tea spoon oil in a vessel and mix it well, then bind them into stiff dough by adding water and keep aside for 15 minuites.
2 Add the ingredients mentioned in part 2 except oil and besan in a mixer and grind coarsely
3 Keep kadai on a flame and heat 1 tablespoon oil, then add jeera to splutter, add the ground paste into it, add ½ spoon sugar and fry till the water evaporates, add 1 spoon besan to absorb the water and fry again till the raw smell goes and finally transfer into a bowl. After it is cooled make into small round balls.(purnam)
4 Now take the dough, add one tea spoon oil and knead it again and make small size puris and fill the purnam and close the puri by adding little water in the corner and make into ball shape or press slightly with hand to flatten . (Kachori)
5 Put a kadai on flame, add the edible oil and fry the kachoris till it becomes golden brown but each time fry max one or two kachoris in the oil for the best result.
Now the “HARA MUTTER KACHORI “ is ready.
Serve hot with green chtney or tomato ketchup.

Green Peas Pulav

Recipe: Green Peas Rice

Shared by : Yashodhara Ramurthy

Dated : 06/01/2015

Ingredient
Basmati rice. 1 cup
Greaed coconut. 1/4. Cup

Green peas. 1 cup
Green. Chilly. 4. No
Oil. 2 teaspoon
Chana dal. Nd. Urad dal. Each. 1/4. Teaspoon
Pinch of hing
Sugar. 1. Pinch
Salt. To tast
Cashew. Nut. 5. To. 8. as u wish

Method : wash and soak. Basmati rice for 20 minuts.   Add. 2 cup. Of. Boiling water and cook in medium flam. (. For.15. Minuts ). Add few drops of lemon juice while. Cooking. The rice.  In the mean time. Add. Green peas in one cup boil water with a pinch of salt and a pinch of dugar. To mantain the. Greanosh just cook for 3 minuts and strain. let it cool  Heat 2 teadpoon of oil. Roast. Chana dal. Urad. Dal. Hing. Green chilly. Curry leave. As. Golden. Color. And add bit in the rice. And. Add. Slightly roasted. Coconut. ( greated coconut ). Add. Roasted. Cashew nut. also. In the rice. Finaly. Mix the rice. Slowly. With. Green peas. and salt to tast. Very simple green peas rice. Is ready 

Methi Mattar Medley

Recipe: Methi Mattar Medley

Shared by : Radha Iyer

Dated : 06/01/2015

Ingredients:
Peas : 1 1/2 cups
Fenugreek leaves( Methi) 1 big bunch finely chopped
Tomatoes: 2-3 finely chopped. (Green tomatoes preferable)
Onion: 1 -2 finely chopped ( medium sized)
Cashew nuts : 6-8 nos
Khus Khus : 1 tbs
Oil -2 tbsp.
1-2 cups of water.

Dry spices:
Cumin seeds- 1 teaspoon
Turmeric powder
Dhania jeera powder
Red chilli powder
Garam masala
Salt to taste

Method:
Boil methi leaves with a little salt. Drain and keep aside.  Boil peas till tender. In a pan pour the oil and heat. When oil is hot add cumin seeds. When the cumin seeds crackle, add the onion and sauté for about a minute. Add in the cashew nuts and Khus Khus and continue to stir for a minute. Add in the chopped tomatoes and sauté till tomatoes become soft. Add the dry spices and mix well. Grind this to a smooth paste after it cools.   Now put the ground mixture into the pan again . Add water as required. Add in the boiled methi leaves and stir till it integrates with the ground paste. Add in the peas as the mixture boils. Allow the methi mattar to simmer for about three minutes.  Check for salt. Add if required. To make it rich you you add fresh cream. ( optional) It then becomes Methi Mattar Malai. Methi Mattar medley is ready to serve with a variety of chapatis . Also goes well with steaming hot rice. ( vaddichha saadam).