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Egg Bites/Easy & Healthy Egg Bites/Easy Breakfast Recipe-Egg Bites

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Eggs are one healthy and perfect choice for a low card and protein rich breakfast. These Egg Bites are very easy to make and are filling too. This can also be served as evening snacks or as appetizers as well. You can serve this Egg bites alone one or two bread slices and a cup of healthy fresh fruit juice for breakfast. Do try out this healthy Egg Bites and post your comments here. Meanwhile do check out other interesting Breakfastrecipes here.

Here’s how to make Egg Bites with step by step photos…



 Ingredients

Eggs/Muttai
4
Black Pepper Powder
½ tsp
Red Chilli Powder
¼ tsp
Onion
1 finely chopped
Green Chilli
1 finely chopped
Carrot
3 tbsp grated
Cabbage
2 tbsp grated
Coriander leaves/Cilantro
1 tbsp finely chopped
Salt
As needed
Oil
As needed to make egg bites
Preparation Time:  10 minutes   
Cooking Time: 15 minutes

Method

Chop the onions, green chillies and cilantro. Grate the carrots, cabbage and keep everything ready.

In a wide bowl break open the eggs. Beat the eggs really well.


Now add red chilli powder, black pepper powder, salt and whisk really well.


Now add finely chopped onions, grated carrot, grated cabbage, finely chopped green chillies, chopped coriander leaves and mix everything really well.



Heat kuzhipaniyaram pan, add oil to the slots in the paniyaram pan.


Pour the egg mixture to the each slot, fill only half way, because the eggs will cook and rise up.



Cook for about a minute or till the bottom turn to beautiful golden brown color.

Flip it carefully with a spoon, cook on other side for few more seconds. If needed add oil to the egg bites and cook evenly on both the sides.


Transfer it to a plate and enjoy this delicious and healthy Egg Bites either for breakfast or evening snacks.


Thank you all for visiting my space, please come back again for more simple, healthy and quick breakfast recipes.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.           
               

Until then I am signing off…










Squid Fry/Kanava Meen Varuval/Kerala Squid Fry/Kanava Fry/Calamari Fry/Koonthal Varuval

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Squid is cooked and eaten in many cuisines all over the world. The common culinary name for squid is Calamari and is often used for squid dishes. The direct source of the English name calamari is disputed, with Spanish calamari, Italian calamaro and Modern Greek Kalamari being cited. Ultimately, all of these terms derive from the Late Latin calamarium, “pen case” or “ink pot”, itself from the Latin calamarius. “pertaining to a writing-reed”, after the resemblance in shape and the inky fluid that the squid secrete[Souce:Wikipedia]. Now that we saw how interesting the squid is known throughout the world, the squid fry is equally interesting like the name itself. Do try out this interesting, authentic and tempting Squid Fry and post your comments here.

Here’s how to make Squid Fry with step by step photos…



Ingredients

Squid/Kanava/Calamari/Koonthal
500 gm
Coconut Oil/Gingelly Oil
2-3 tbsp

For Marinating

Red Chilli Powder
2 tsp
Turmeric Powder
½ tsp
Black Pepper Powder
½ tsp
Ginger Garlic Paste
1 tbsp
Lemon Juice
1 tbsp
Fennel Seeds Powder/Sombu Powder [Roasted & ground]
½ tsp
Curry Leaves/Karivepilai
10-15
Salt
As needed
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 4

Do check out other interesting Sea food recipes and non vegetarian recipes here.

Method

Clean and cut the squid/kanava into ring shapes. Wash it thoroughly with water for about 3-4 times and drain the water completely.


Now add all the ingredients mentioned under “for marinating” to the squid [Red chilli powder, turmeric powder, black pepper powder, Fennel powder, Ginger & garlic paste, lemon juice, salt and mix everything really well.


Finally add the curry leaves and mix with the squid. Cover it and keep it for at least ½ hour.

Heat a heavy bottomed pan/kadai, now add 2 tsp of coconut oil and the marinated squid along with all the masala.


Give a toss and let it cook, it will take about 5-6 minutes for it cook. Mix it well, now and then so that it does not burn.


Then add 3-4 tsp of oil and start frying it until it is well done to golden brown color. Be careful not to burn them.


Yes, super scrumptious and authentic Squid Fry is ready to be enjoyed.


Thank you all for visiting my space, please come back again for healthier and tempting recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.  
                       

Until then I am signing off…



Simple Keerai Thandu Poriyal/Mulai Keerai Thandu Poriyal/Thandu Poriyal/Amaranth Stalk Stir Fry

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Keerai Thandu Poriyal is a very simple, delectable and a healthy side dish. For thandu poriyal, the green leaves are removed and only the stem/stalk is used. The green leaves of the mulai keerai/Amaranth leaves can be used to make Keerai Poondu Masiyal and stem can be used to make keerai thandu poriyal. Do not throw away the stem of amaranth/mulai keerai, do try out this healthy, fibre rich stir fry and you will instantly fall in love with it. Meanwhile do check out other interesting Keerai Recipes here

Here’s how to make Keerai Thandu Poriyal with step by step photos…



Ingredients

Keerai Thandu/Stem Part
From One Bunch [Around 1 ½ cups]
Sambar Onions/Small onions/Shallots
5-6
Grated Coconut
3 tbsp
Turmeric Powder
One Pinch
Salt
As needed

For Tempering

Oil
2 tsp
Mustard Seeds/Kaduku
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Dry Red Chillies
2
Split Urad Dal
½ tsp
Curry Leaves
10-12 leaves
Preparation Time: 5-10 minutes
Cooking Time: 10-12 minutes
Serves: 4

Author: Priya Anandakumar
 

Method

Clean the Mulai Keerai and take the stem/stalk part alone. You can make Mulai Keerai Poondu Masiyal with the leaves. Wash the stem and chop them to half inch thickness and keep it aside.

Heat 2 tsp oil in a kadai, splutter mustard seeds, then add cumin seeds, split urad dal and fry for 20-30 secs.  Now add dry red chillies, curry leaves and fry for another 30 seconds.


 Add shallots/sambar onions and fry until they turn translucent.


Now add the washed and chopped keerai thandu to the onions and give a stir. Add required amount of salt and sauté for about a minute or two.


 Now add little water for the keerai thandu to cook, it will take roughly about 5-7 minutes for the stem to cook.



Once all the water is absorbed and the thandu has cooked, add the freshly grated coconut. Give a good stir until all the coconut is mixed thoroughly and then switch off the stove.


Ta da !! Lovely, simple and healthy Keerai Thandu Poriyal is ready to be enjoyed.


Thank you all for visiting my space, please come back again for more simple, quick and healthy recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin in or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Have a great day and enjoy.     
                     

Until then I am signing off…

Murungakkai Kara Kuzhambu/Drumsticks Gravy/Murungakkai Kuzhambu

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Today, I am going to share mouthwatering, delicious and traditional Murungaikkai Kaara Kuzhambu recipe. I have already posted several Murungaikeerai Recipes   like Murungaikeerai Thogaiyal,  Murungai keerai soup, Murungaikeerai thanni, Murungai keerai sambar, Murungai keerai muttai poriyal and Murungaikeerai podi.earlier, but to my surprise though I make murungaikkai kara kuzhambu very often at home, I have not posted it. So today it murungaikkai kara kuzhambu from my kitchen to yours. Meanwhile do check out other interesting South Indian Gravies/Kuzhambu varieties here and Keerai Recipes here.

Here’s how to make Murungaikkai Kaara Kuzhambu with step by step photos…





Ingredients

Murungakkai/Drumsticks
2 [cut to 3 inch pieces]
Shallots/Sambar Vengayam
8-10
Green Chillies
2-3  slit lengthwise
Garlic Cloves
5-6
Tomato
2 chopped into small cubes
Red Chilli Powder
1 ½ tsp
Coriander Powder
3 tsp
Turmeric Powder
½ tsp
Tamarind/Puli
One Small Lemon Size ball
Coconut [Grated]
4-5 tbsp
Salt
As needed
Cilantro/Coriander leaves
1 tbsp finely chopped

For Tempering

Sesame Oil/Nallaennai
2 tbsp
Vengaya vadagam/Thalippu Vadagam
½ tsp
Fenugreek Seeds/Vendhayam
½ tsp
Mustard Seeds/Kadugu
¼ tsp
Cumin Seeds/Jeeragam
¼ tsp
Asafoetida/Hing
One big pinch
Curry Leaves
10-15 Leaves
Preparation Time: 15 minutes     
Cooking Time: 20-25 minutes
Serves: 4-5
Author: Priya Anandakumar

Do not forget to check out other interesting recipes like

Method


Soak the tamarind in about 2 cups of water for about 10-15 minutes. Extract the juice by squeezing the tamarind and filter it into another bowl and keep it aside.

Grind the freshly grated coconut in a mixer with little water and keep it aside.


Heat 2 tbsp of oil in a kadai, splutter mustard seeds, thalippu vadagam, after that add cumin seeds, fenu greek seeds, asafetida, curry leaves and sauté for about 15-20 seconds.


Add shallots/sambar vengayam , garlic,  green chillies and sauté well until they turn translucent. Add little salt so that the onions cook really fast.


Now add chopped tomatoes and sauté well until they turn mushy.


Add drumsticks and sauté well for 2 minutes. Add little salt, ¼ cup water cover and cook for 4-5 minutes. 


Now add red chilli powder, coriander powder, turmeric powder and mix everything well and sauté until the raw smell vanishes.


Now add the tamarind extract, required salt if needed and let it boil really well for about 6-8 minutes or until the required consistency is reached.

Finally when the gravy is done, add the ground coconut paste and let it boil for 3 minutes and switch off the stove.

Add the finely chopped cilantro and mix really well. 

Yes, delicious and finger licking Murungakkai Kuzhambu/Drumsticks Gravy is ready to be enjoyed. Serve it hot with steam cooked white rice and appalam.

Suggestions:

Adjust the amount of red chilli powder according to your taste.
You can replace red chilli powder with sambar powder as well.

Thank you all for visiting my blog, please come back again for more authentic and traditional dishes of Tamil Nadu.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off…

Written By: Priya Anandakumar


Green Mutton Chops/How to make Green Mutton Chops/Spicy Green Mutton Chops

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We can make Mutton Chops in different ways, it can be made either dry or semi gravy. This version of mutton chops is semi gravy one, loaded with cilantro/coriander leaves and mint leaves. The perfect blend of ground greens infused in mutton chops, cooked with black pepper and ghee makes this, an irresistible gravy. Do try out this scrumptious and tempting Green mutton chops and post your comments here. Meanwhile do check out other interesting and mouthwatering Non-Vegetarian recipes here.

Here’s how to make Green Mutton Chops with step by step photos…


Ingredients

Mutton Chops
½ Kg
Onion
2 finely chopped
Turmeric Powder
½ tsp
Black Pepper Powder
1 tbsp
Garam Masala Powder
¼ tsp
Ginger & Garlic Paste
1 tbsp
Salt
As needed
Ghee
2 tbsp
Lemon Juice
1 tbsp
Yogurt/Curd
½ cup

For Grinding

Cilantro/Coriander Leaves
1 bunch
Mint/Pudina
½ bunch
Green Chillies
5-6

For Tempering

Gingelly Oil
1 tbsp
Fennel Seeds/Sombu
1 tsp
Cumin Seeds/Jeeragam
1 tsp
Curry Leaves/Karuvepilai
10 leaves
Preparation Time: 10 minutes     
Cooking Time: 20 minutes
Serves: 4-5

Author: Priya Anandakumar

Method

Wash the mutton chops thoroughly 2-3 times, apply lemon juice and keep it aside.


Clean and wash the cilantro/coriander leaves, mint leaves thoroughly. Grind cilantro, mint leaves, green chillies in to fine paste and keep it aside.


Heat 1 tbsp of oil in a kadai, add fennel seeds/sombu, cumin seeds/jeeragam and fry for 20 seconds. Now add onions, curry leaves and fry well until the onions turn to golden brown color.


Add the ground cilantro & pudina paste, ginger garlic paste to the onions and sauté for few minutes.


At this stage add the mutton chops and give a good stir.


Now add black pepper powder, turmeric powder, garam masala powder, salt and mix thoroughly.


Add 1 tbsp of ghee, give a good stir. 


Transfer the contents to a pressure cooker, add very little water and cook for 4 whistles. [Note: you can cook the chops by covering the pan for about 30 minutes by adding 1 cup of water, but make sure to check in between so that it does not burn.]


After the mutton chops has cooked well, add the left over ghee and mix really well.


Now add the curd/yogurt and cook until required consistency is reached and the oil starts to float. Adjust the amount of salt at this stage and switch off the stove.



Transfer everything to a serving bowl. Serve it hot with steam cooked rice or with chapathi or roti.


Yes, delicious, spicy and mouth-watering Green Mutton chops is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more delectable and temping Non-Vegetarian recipes from my kitchen.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.


Until then I am signing off…






Ponnanganni Keerai Kootu/Ponnankanni Keerai Kootu/Dwarf Copper Leaf Kootu

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Ponnanganni Keerai is called as “Dwarf Copperleaf” in English is a green variety available throughout the year. The name “Ponnanganni” means glow like gold. It is loaded with iron, calcium and other vital nutrients that make our hair and skin glow. 

When Ponnanganni is taken for a period of 48 days regularly, it heals our body of all kinds of deficiency and reduces the body heat, as it is an excellent body coolant. Ponnanganni is specifically recommended for eye ailments, asthma, gonorrhoea, syphilis. Most of them avoid these types of greens, because they do not know how to cook them or to use them. A very simple Ponnanganni keerai poriyal/stirfry included twice or thrice a week in our diet is a wonderful remedy to stay healthy. 

Ponnanganni oil/thailam is very famous in Tamil Nadu and is used for treating headaches and also for treating excessive body heat during the summer months. For now friends I am going to share this Ponnanganni Keerai Kootu, do try it for sure and post your comments. Meanwhile do check out otherKeerai Recipes here.

Here’s how to make Ponnanganni Keerai Kootu with step by step photos…



Ingredients

Ponnankanni Keerai
1 bunch
Pachai Paruppu/Green Gram Dal
½ cup
Green Chilles
3 slit length wise
Garlic Cloves
5-6
Turmeric Powder
½ tsp
Onion
1 big finely chopped
Salt
As needed
Perungaayam/Asafoetida/Hing
One big pinch

For Tempering

Nalla ennai/Gingelly Oil
1 tsp
Thallippu Vadagam
1 tsp
Dry Red Chillies
3
If you do not have thallippu vadagam, then you can splutter ½ tsp of mustard seeds and ½ tsp of cumin seeds instead.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4

Author: Priya Anandakumar

Other Recipes that might interest you


Method

Clean and wash the Ponnankanni Keerai thoroughly for atleast 3-4 times thoroughly to get rid of all the mud. Finally add like sea salt, water and wash it one more time and drain the water.


Heat a pan and add ½ cup green gram dal/pachai paruppu and dry roast it until light golden brown color. Be careful not to burn the dal.


Then add about 2 cups of water to it and let it boil. Now add garlic cloves, green chillies, turmeric powder, perungaayam/hing, salt and cook. Cover the pan cook the dal so it cooks faster.


When half cooked, add the washed ponnankanni keerai and give a good stir. Then let it cook until well cooked. Now switch off the stove.



In a small kadai, heat the oil, then add thallippu vadagam and let the aroma fill the room. 
Then add dry red chillies and wait for 10-15 seoncds.


Add onions and sauté until it turns translucent.


Now transfer the tempering to the cooked keerai & dal. Serve it hot with steam cooked rice or with roti or chapathi.


Yes, delicious and super healthy Ponnankanni Keerai Kootu is ready to be enjoyed.


Thank you all for visiting my space, please come back again for  more simple, healthy & tasty recipes from my kitchen.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.


Until then I am signing off…




Karuveppilai Thogayal/Curry Leaves Thogaiyal

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Today I am going to share a very healthy and easy Karuvepilai thogayal recipe which can be made in a jiffy. This is a very tasty and delectable thogaiyal that can be served with steam cooked rice or as side dish for idlis, dosas rotis or as a spread over bread. Do try out this healthy Karuvepilai Thogayal recipe and post your comments here. Meanwhile do check out other interesting and mouth-watering Thogayl and Chutney varieties here.

Here’s how to make Karuvepilai Thogayal recipe with step by step photos…


Ingredients

Curry Leaves/Karuveppilai
1 cup
Dry Red Chillies
6
Urad dal/Ullutham Paruppu
2 tsp
Mustard/Kadugu
1 tsp
Tamarind/Puli
Small gooseberry size ball
Asafoetida/Hing/Perungayam
One big pinch
Salt
As needed
Water
Little for grinding
Oil
2 tsp
Preparation Time: 5 minutes
Cooking Time: 5 minutes

Other Karuvepilai recipes that might be of your interest…



Method

Wash the curry leaves thoroughly and drain all the water completely.


Heat 2 tsp of oil, splutter mustard seeds, then add urad dal and saute until they turn light golden brown color.




Now add dry red chillies, asafoetida/hing and fry for another 20-30 seconds.


Add the curry leaves and saute for few seconds and switch off the stove. Let it cool completely.

Add everything to the mixer, tamarind, little salt and grind it to a coarse paste with little water and transfer it to a bowl.


Healthy and delectable Karuvepilai Thogayal is ready to be enjoyed. Serve it hot with steamed cooked white rice.


Karuvepilai Thokku
Ellu Thogaiyal/Sesame Seeds Thogaiyal

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…

                                                                          

Green Peas Masala/Pattani Masala/Dried Green Peas Curry/Dried Green Peas Masala Recipe - version 2

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Dried Green Peas Masala is a super delicious side dish for rotis, chaptis, or it can be served with white rice also. This green peas masala is loaded with proteins, vitamins and minerals. It can be served as after school snack for kids. Do try out his healthy and tasty Green Peas Masala/curry and post your comments here. Meanwhile do check out other interesting Side Dish for Rotis in this link. Also check out Green Peas Masala Restaurant Style/Matar Masala which I have posted earlier.

Here’s how to make Dried Green Peas Masala with step by step photos…



Ingredients

Dried Green Peas
2 cups
Onion
1 big finely chopped
Tomato
2 large finely chopped
Green Chillies
2 slit length wise or chopped finely
Ginger Garlic Paste
1 tbsp
Chilli Powder/Milagai Podi
1 ½ tsp
Coriander Powder/Dhaniya Podi
3 tsp
Turmeric Powder/Manjal Podi
1 tsp
Cumin Powder/Jeeragam Podi
1 tsp
Besan Flour/Kadalai Maavu
1 ½ tbsp.
Salt
As needed
Lemon juice
2 tsp [For taste]
Cilantro/Coriander Leaves
2 tbsp finely chopped

For Tempering
Oil
1 tbsp
Fennel Seeds/Sombu
1 tsp
Cinnamon Sticks
1
Cloves
3-4
Curry Leaves
10-15 leaves
Preparation Time: 10 minutes     
Cooking Time: 3o minutes
Serves: 4 -5
Author: Priya Anandakumar

Other recipes that can be served as side dish for rotis/chapatis/dosas



Method

Wash and soak the dried green peas overnight.


Drain the water, add it to the pressure cooker, add fresh water, required salt and pressure cook for 3-4 whistles. Switch off the stove and keep it aside. Open the pressure cooker after all the steam has released.


Meanwhile chop the onions, tomatoes, green chillies and keep it aside.

Heat 2 tbsp of oil in a kadai, add fennel seeds, cinnamon sticks, cloves and fry for 20-30 seconds until nice aroma fills the room. 


Add curry leaves and fry along with it.


Add finely chopped onions, green chillies and sauté well until the onions turn golden brown colour.


Now add the ginger and garlic paste and sauté until the raw smell vanishes.


Add tomatoes and saute until they turn mushy.


Now add red chilli powder, coriander powder, turmeric powder, cumin powder, and little salt and mix everything well. 

Fry for few seconds until raw smell vanishes, add little water and let it boil for 5 minutes.


Add the cooked dried green peas with cooked liquid and give a good stir. Let everything cook well for 10-12 minutes.


Add besan flour to a small bowl add about ½ cup water and mix really well. Make sure there are no lumps.

After the green peas have cooked really well along with the masala, add the besan flour mixture and stir everything really well. Let it cook for about 5 -7 minutes and switch off the stove. Adjust the consistency of the masala according to your requirement.


Adding besan flour will thicken the gravy and give a very good texture for the masala.
Add the lemon juice and mix well.

Finally add the chopped coriander leaves and mix it well.


Yummy, delicious and tempting Dried Green Peas Masala is ready to be enjoyed. Serve it hot with rotis, chapatis, dosas etc. It can also be served as evening snacks. Dried Green Peas is very healthy as it is loaded with proteins and nutrients and it is very filling also.

Thank you all for visiting my space, please come back again for more healthy and tempting recipes from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…






Mutton Fry/Goat Meat Fry

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Hello Friends,

Today, I am going to share a very easy and totally irresistible Mutton Fry which my mom makes on Sundays. Though, I make this mutton fry very often, I was really surprised to see that I have not shared one of the best mutton fry with you all. So for today’s special it is going to be my mom’s –Mutton Fry. Do try out this super tempting Mutton fry and post your comment here. Meanwhile do check out interesting mutton recipes hereand other Non-vegetarian recipes here.


Here’s how to make Mutton Fry with step by step photos…




Ingredients

Mutton/Goat Meat
½ kg
Ginger & Garlic Paste
1 ½ Tbsp
Red Chilli Powder
2 tsp
Coriander Powder
1 tsp
Turmeric Powder
1 tsp
Salt
As needed
Coriander Leaves
Finely chopped for garnishing

To Grind

Onion
1 big
Green Chillies
3

For Tempering

Oil [Nalla Ennai]
2 tbsp
Fennel Seeds/Sombu
2 tsp
Cinnamom Sticks/Pattai
2 pieces
Cloves/Kirambu
4-5
Cardamom/Elakkai
2
Cashewnuts
8-10
Preparation Time: 10 minutes     
Cooking Time: 30 minutes
Serves: 4-5
Author: Priya Anandkumar

Method

Wash the mutton/goat meat thoroughly with water at least 3-4 times. Finally add ½ tsp of turmeric powder to mutton mix and wash it well.


Add the mutton to the cooker, add red chilli powder, coriander powder, turmeric powder, salt, water [1 ½ to 2 cups or until the mutton is fully covered with water] and mix thoroughly.  Pressure cook the mutton for 4 whistles and switch off the stove.



Keep it aside for the steam to release.

Meanwhile, grind onion and green chilli in a mixer to a coarse paste.



Heat oil in a kadai, add cinnamon sticks, cloves, cardamom, fennel seeds and fry until nice aroma fills the aroma.



Now add the ground onion, green chilli paste ,ginger & garlic paste and sauté it until the raw smell vanishes.



Add the broken cashewnuts and fry well.



Now open the pressure cooker and add the water in which the mutton was cooke to the kadai. Let it boil and the water reduce a little.




 After 5 minutes, add the cooked  mutton also.



Let it boil really well for about 5-7 minutes.  All the water will evaporate and the masala will totally infuse into the mutton.



Add little more oil, and fry the mutton really well until the color changes as shown in the photo.



Yes, delicious, spicy and tempting Mutton Fry is ready to be enjoyed.



Thank you all for visiting my space, please come again for more delightful and super delicious Mutton recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.



Until then I am signing off…



Capsicum Fry/Bell Pepper Fry/Kodaimilagai Poriyal

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Kodamilagai/Capsicum Poriyal is a very simple and easy recipe that can be made in no time and served along with rasam rice or sambar rice. Capsicums are an exceptionally great source of  Vitamin C, Vitamin K, Vitamin C. They are also great source of dietary fibre, Vitamin E, B6, folate and minerals like manganese, potassium,copper and phosphorous. They help in preventing diabetes and diabetic neuropathic pain. They are beneficial in treating peptic ulcer disease and damaged brain tissues. So it is good to include capsicums in our diet to lead a healthy life. For now try this simple, easy and quick Capsicum fry and post your comments here. Meanwhile do check out other interesting and healthy Capsicum/Kodaimilagai recipes here.

Here’s how to make Capsicum/Kodaimilagai Poriyal with step by step photos…

Other interesting Capsicum/Kodaimilagai Recipes


Ingredients

BellPepper/Capsicum/Kodaimilagai
4 deseeded and chopped
Onion
2  finely chopped
Tomatoes
2 finely chopped
Red Chilli Powder
1 tsp
Coriander Powder
1 ½ tsp
Turmeric Powder
½ tsp
Salt
As needed

For Tempering

Nallaennai/Oil
2 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Kadalai Paruppu/Bengalgramdal
1 tsp
Curry Leaves
10-12
Preparation Time: 10 minutes     
Cookiing Time: 15-20 minutes
Serves: 4

Method

Wash the bellpepper/capsicum thoroughly with water, deseed and cut it into small cubes.

Heat oil in a kadai, splutter mustard seeds and cumin seeds. Now add Bengal gram dal and fry until golden brown color. Add curry leaves and fry well.


Add finely chopped onions and fry until golden brown color.


Now add chopped tomatoes and fry until they turn mushy.


Add the chopped capsicum/bell pweppe/kodaimilagai and give a good stir for about 20-30 seconds.



Then add red chilli powder, coriander powder, turmeric powder, salt and mix really well.


Sprinkle very little water and cook the capsicum until soft on medium flame. When done switch off the stove and transfer it to a bowl.



Yes, delicious and simple capsicum fry is ready to be enjoyed.


Thank you all for visiting my space, please come back again for more simple and tempting recipes from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your facebook fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…



Kuliyal Podi/Herbal Bath Powder/Nalangu Maavu

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Kuliyal Podi/Herbal Bath Powder is an excellent and healthy alternative for soap. It is very easy to make at home, economical and harmless as it is all natural. The ingredients needed to make this kuliyal podi are easily available in nattu marunthu shop or Ayurveda shop. I love to use natural products, so I make it at home and store in air tight containers. Once you start using this kuliyal podi, you will surely notice the  skin  glowing with even skin tone, soft, smooth and blemish free.

Here's how to make Kuliyal Podi/Herbal bath powder with step by step photos...


Ingredients

Green Gram/பச்சை பயறு
150 gm
Wild Turmeric/Kasthuri Manjal/கஸ்தூரி மஞ்சள்
150 gm
White Turmeric/பூலாங்கிழங்கு
100 gm
Aavaram Poo/ஆவாரம் பூ
100 gm
Rose/ரோஜா [Dry]
100 gm
Hibiscus Flower/காய்ந்த செம்பருத்தி பூ
100 gm
Samandhi Flower/காய்ந்த சாமந்தி பூ
100 gm
Dry Amla/உலர்ந்த நெல்லிக்காய்
100 gm
Orange Peel/காய்ந்தஆரஞ்சு தோல்
100 gm
Cucumber Seeds/வெள்ளரி விதை
100 gm
Cyperus Rotundus/Korai Kizhangu/கோரை கிழங்கு
100 gm
Thulasi Powder/துளசி பொடி
25 gm
Neem Leaf Powder/வேப்பஇலை பொடி
25 gm
Adhimadhuram Powder/அதிமதுரம் பொடி
25 gm
Vasambu Powder/வசம்பு பொடி
25 gm
Kaarboga Arisi/கார்போக அரிசி
50 gm
Vetti Ver/வெட்டிவேர்
25 gm
Author: Priya Anandakumar

Note: Exclude the use of Kasthuri Manjal for making it for men and boys.

Method

You can buy all the above mentioned ingredients in Naattu Marundhu Kadai.

I have used thulasi powder, neem leaf powder, adhimadhuram powder, vasambu powder and korai kizhangu powder. But you can very well buy adhimadhuram, vasambu and korai kizhangu as whole and then use it. As far as thulasi and neem leaf are concerned you can get the leaf dry in shade and use them.

Add Green gram, Kasthuri Manjal, Poolankizhangu, Aavaram poo, Rose petal, Sembaruthi, Samandhi, Dried Amla, Orange peel, Cucumber seeds, Kaarboga arisi, Vettiver in a big plate and sundry it really well.




Transfer everything to a bucket and give to a local mill and make it into fine powder.


After you bring it home, add thulasi powder, neem leaf powder, ahimadhuram powder, koraikizhangu powder and mix everything well.

Yes, Kuliyal podi is ready.


Benefits of ingredients used for making Kuliyal Podi/Herbal Bath Powder

Green Gram

Green gram is a natural body cleanser that has been used for ages.  Green fram removes dead skin cells and brightens up the texture of the skin. It is rich in Vitamin A& C which gives a healthy glow to the skin. It deals with the dry skin and helps in retaining the moisture in the skin. It lightens the skin. It removes sun tan and has anti-septic properties as well. The regular use of green gram improves skin texture and gives good complexion. It helps in preventing acne and pimples.

Kasthuri Manjal/Wild Turmeric

Kasthuri Manjalhas strong anti-bacterial and anti-septic properties. It whitens and brightens the skin. It is used for the removal of unwanted facial hairs and gives blemish free skin on regular use. It has wonderful aroma which will help in beating the sweat. It is used in the treatment of acne and acne scars. This turmeric does not live yellow tint on the skin.

Poolan Kizhangu/White Turmeric

Poolan Kizhangu helps in healing any damage in the skin. It prevents infections in the skin. Regular use of this White Turmeric along with Kasthuri Manjal acts as an anti septic and a body scrub. It gives a glowing skin and has a nice pleasing fragrance.

AAvaram Poo

Aavaram Poo treats many skin problems like rashes, sunburns, acne etc. It prevents skin infections and black spots, treats uneven skin tone and regular use leaves the skin blemish free. They keep the skin glowing and improve the complexion. Aavaram poo is an excellent coolant and helps to maintain the body temperature.

RosePetals

Rose petals have an amazing effect on our skin, it prevents acne. It helps to maintain the moisture in the skin, leaving the skin soft and glowing. Hence its beneficial for people having dry skin. These petals are rich source of “vitamin C”, which acts an excellent sun block. The cooling properties present in these petals soothe the skin and protects from sun damage.

Hibiscus Flower/Sembaruthi Poo

Hibiscushelps to exfoliate skin, speed up cell turn over and help prevent acne breakout, which encourage fresher, younger and smoother looking skin. It increases moisture and improves flexibility and elasticity and so is called as botox flower. It has many anti-inflammatory substances and loaded with Vitamin c, which inturn prevents from sunburn.

Neem Leaf Powder

Neem Leaf has antibacterial and antifungal properties. It helps prevents skin acne and is good for various skin diseases like eczema and psoriasis. Neem leaves have Vitamin E that is essential for maintaining healthy skin. Regular use of neem in skin care gives a natural glow and helps in reducing dryness.

Adhimadhuram Powder

Adhimadhuramis good for skin whitening as this has lot of minerals and acids that help to get rid of dark skin color. It is used to lighten suntan. It minimizes dark spots, marks and black heads. It is an excellent skin moisturizer which keeps the skin smooth and soft. It is rich in antioxidants that help in delaying the aging of skin. It has antibacterial and antiseptic properties that heal the skin conditions.

Korakizhangu Powder

Koraikizhanguhas antibacterial properties and helps to fight infections. It is suitable for all kinds of skin types. It helps to relax our body. It has very good anti inflammatory property helps in healing small wounds and reduces body pain. It helps in removing unwanted hair in our body.

Vasambu Powder

Vasambu is not a medicine but also used for beauty purposes. It helps in preventing skin infections, allergies and rashes. It can be used as facial scrubs and masks.

Amla/Nellikkai

Amla is loaded with antioxidants and Vitamin C help to brighten the skin. It helps to tone and tighten your skin, make it firm and soft. It helps to reduce sings of premature agine, like wrinkles and fine lines. It reduces pigmentation and gives natural glow to our face and body.

Vettiver

Vetiver is an anti-septic and is very effective in preventing acne. It is a natural coolant and keeps our body cool. It helps in preventing black heads and softens the skin. When this root is used in herbal bath powder cleanses the skin and acts as a body scrub.

OrangePeel

Orange peel has higher content of Vitamin C than the Orange itself. When used as body scrub helps in maintaining healthy glowing skin. They prevent the skin from sagging and improve firmness. It contains Calcium which helps in renewing worn out dead cells. Orange peels helps in whitening the skin, fights black heads. It is loaded with antioxidants which prevents anti-aging.

Cucumber Seeds

Cucumber Seeds are helpful in treating number of skin problems like sunburn, dry skin, tanning, wrinkles, pimples etc. The anti oxidants present in cucumber helps in revitalizing the skin and add natural glow to it.

How to Use this Herbal Bath Powder

Mix required quantity [1 ½ tsp] of Herbal Bath Powder with little water to make a paste. Use this paste instead of soap.

As Facepack

You can use this powder as face pack. If you have dry skin, add little yogurt/curd to herbal bath powder to make a paste and apply on your face and leave it until it dries or atleast for 15 minutes. Then wash it with water.

If you have normal skin, add little rose water to herbal bath powder to make a paste and apply on your face and leave it until it dries or atleast for 15 minutes. Then wash it with water.

Thank you all for visiting my space, please come back again for more health and beauty tips from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your facebook fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…



Varalakshmi Vratham /Varalakshmi Nombu–Pooja Procedure, Things needed for Pooja /Nombu Procedure with step by step photos/Varalakshmi Pooja Recipes/How to do VaraLakshmi Pooja.

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Varalakshmi Vratham is the most auspicious and an important festival celebrated by married woman to commemorate Goddess MahaLakshmi. VaraLakshmi is another form of Goddess MahaLakshmi, the Goddess of wealth and consort of Lord MahaVishnu. Varalakshmi is believed to be one who grants boons and fulfills all desires of her devotees. [Varam].

Every year Varalakshmi Vratham is observed in the Sravana month[Aadi Month] on a Friday preceding the full moon day. Varalakshmi Pooja is performed by married women for the well being of their husband and the other family members.Women of the house wake up early in the morning, fast the whole day. do the pooja with great devotion and complete the fasting. Worshipping Goddess Lakshmi on this day is equivalent to worshipping Ashta Lakshmi [8 Lakshmi]  in 8 forms–
Adi Lakshmi 
Dhana Lakshmi
Dhanya Laskhmi
Gaja Lakshmi
Santana Lakshmi
Veera Lakshmi
Vijaya Lakshmi 
Vidya Lakshmi.

Lakshmi represents the Kriya Sakthi [Powder of action] . She represents the eight forms of energy namely,
Wealth[sri]
Earth[Bhu]
Learning[Saraswathi]
Love[Preethi]
Fame[Krithi]
Peace[Shanthi]
Pleasure[Tushti]
Stength[Pushti]

Year: 2015


I have been doing Varalakshmi Pooja since my small age along with my mother and continued fasting after my marriage as well. Since I was living outside the country I could not keep kalasam and do the pooja, but I started keeping Kalasam before 6 six years after coming back to Chennai. I have been thinking of sharing with you all the procedure of the Varalakshmi pooja which will be very useful for beginners as well.

                       Year: 2015

Author: Priya Anandakumar

On Thursday (previous day)

Clean the whole house. Wash all the pooja vessels, plates, kalasa pot, lamps etc. Keep manjal and kum kum dots and keep them ready.

Things to buy for Friday pooja

  1. Saree/Paavadai for Kalasam
  2. One blouse piece for Varalakshmi
  3. Flowers [Lotus, Arugam pul for Ganesha, Thulasi, Jasmine, Thazampoo, Alari, Rose, Viruchi Poo, marikozhundhu, sammandhi]
  4. Fruits [3 or 5 or at least 1 type of fruit]
  5. Vettrilai/Betal Leaves and Pakku/Betal Nuts
  6. Small Vazhai Kannu -2
  7. Vazhai Elai
  8. Thoranam for decoration       
  9. Maaelai [Mango leaves] for kalasam and for the door step
  10. Coconut -2 [one for kalasam, one for pooja]
  11. Nombu Saradu [ according to your family tradition- we buy the red rope and keep it at amman feet]
  12. Kaadholai Karumani set
  13. Kumkum, Manjal Powder, Sandhanam, Whole Manjal
  14. Karpooram/Camphor
  15. Raw Rice
  16. Incense sticks
  17. Ghee for lamps

Things to be kept ready for pooja
  1. Kalasam [silver/brass]
  2. Amman face
  3. Kuthu Vilaku
  4. Small lamps, bell, aarthi plate etc
  5. Manai –Woodenplank or Steel
  6. Thambalam to keep the kalasam
  7. Jewels for decorating Varalakshmi
  8. One mirror to keep behind VaraLakshmi to look at the beauty of her Jadai.


Things to buy to give for the ladies who come to our house on Pooja day - Thambulam set

  1. Blouse piece [3 or 5 or 7] depending on number of women you are inviting
  2. Glass bangles
  3. Betal leaves & Nuts
  4. Manjal & Kumkum
  5. Banana
  6. Small gift like kumkum box or anything of your choice. [optional]
  7. Flower
  8. Manjal Kayaru [Maangalyam rope]
  9. One rupee coin [one for each person]

In the evening, clean the vassal padi/nila padi/door step; apply manjal/turmeric and kum kum according to your family tradition. Keep Maa elai/mango leaves, this s done to welcome Goddess Lakshmi and shows the beginning Varalakshmi Nombu celebrations.
Now put maakolam outside and inside the house on the wooden plank and keep everything ready for the next day pooja.

On Friday/VaraLakshmi Nombu Day

You can either keep the kalasam on Thursday evening itself and next day, decorate with flowers and start the pooja or you can keep the kalasam on Friday itself.


Procedure to keep the kalasam

Place the varalakshmi pic[photo] on a table, keep sandanam, kumkum decorate with flowers behind the place where the kalasam is to be placed.

Keep the vazhai kannu and tie the thoranam in the place where the kalasam is to be placed.

Our tradition is to keep aman vilaku at home, so we tie a paavadai for the vilaku and keep it ready for lighting the lamp.

Keep the wooden plank/manai, thambalam on top of it, vazhai elai on the plate and spread raw rice on it.

Getting Kalasam ready – pour water, put one rupee coin 3 or 5, two elachi, one pinch of turmeric, one pinch of kum kum, paneer/rose water in to kalasam ,while telling the lakshmi slokam simultaneously. Now keep the kalasam on the raw rice.

Keep the maa elai in the kalasam, apply turmeric paste on the coconut and place it in the kalasam.

Tie the saree or paavadai, wrap the blouse piece. You can use the previous years paavadai or you can buy new saree/paavadai also. Then keep the amman face.

Next decorate Lakshmi with flowers and jewels. Place jadai, nombu saradu on Lakshmi. Keep Kaadolai karumani, bangles, manjal[whole], kumkum on the plate in which the kalasam is kept. Place one small sandhanam and kumkum pottu on Lakshmi's forehead.

Keep the kuthu vilakus on the sides and light all the lamps.

Keep all the fruits, bangles, blouse pieces, manjal, kumkum, manjal rope etc as shown in photo in front of Lakshmi.

Aalam karaithu vaikavum -  in a small place add little water, kumkum, manjal, sunambu mix it and keep it infront of Lakshmi.



                Lakshmi Alankaram behind with Jadai

Neivedhyams Needed for the Pooja


  
How to do the Pooja?

 First step is to make Manjal/turmeric Ganesha, tell all the slokams and keep betel     leaves, nuts and banana as neivedhyam.   
       


Next do kum kum archana and flower archana telling Lakshmi ashtothram, Lakshmi shasaranamam and other slokams.

Keep all the neivedhyams in front of Goddess Lakshmi, break open the coconut and do the Maha aarthi and complete the pooja.

                              
Then, the husband will tie the nombu saradu on the right hand of the wife and put bangles for her. She will fall in his feet and take the blessings.

The elder woman of the family can keep nalangu for small girls, put bangles and tie the nombu saradu for the unmarried girls.

On the same day evening, put more fresh flowers for Lakshmi, light the lamps and tell all the slokams and do the aarthi.

That evening invite 3 or 5 or 7 ladies to your home and give them the thambulam.

In the night after everybody has left, place one betel leaf in the aalam plate, one camphor show the aarthi and pour it outside the house, to get rid of all the dhristi on Goddess Lakshmi.

pooja done in the evening and thambulam kept ready for the ladies

The Kalasam should be kept for three days, if you keep on Thursday night then you should remove the kalasam on Saturday night. If you keep the kalasam on Friday morning then you have remove the kalasam on Sunday morning.

Morning and evening keep milk for neivedhyam and tell all the slokams and do an aarthi.
Some people remove the kalasam on the same day, but in our family we keep it for three days, decorate her and celebrate Goddess Lakshmi’s presence with great enthusiasm.


What to do with the Kalasam Water?

Sprinkle the kalasam water all over the house without leaving any place, then pour the rest in the plants in your house. Keep the coins in your locker.

If you are keeping rice in your kalasam, then mix it in the rice drum in your house and use it for cooking. It is believed Annapoorni will always reside in our house.

What if you miss the Varalakshmi Pooja?

If you missed the Varalakshmi Nombu day or failed to observe it due to certain reasons, then you can observe it the following Friday or you can observe it during a Friday in Navrathri.

Thank you all for visiting my space, please come back again for more pooja rituals and all vrathams that I keep at my home.

If you find this post really interesting, it will be nice if you can share it with your facebook fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

                        Year: 2014

Until then I am signing off…









Chow Chow Thol Thogaiyal/Chow Chow Peel Thogaiyal

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Hello Friends,

Today, I am going to share a very easy, quick and healthy thogaiyal using the peel of Chow Chow. This is a very delicious thogaiyal that can be served as side dish for idlis/dosas or even with steam cooked white rice. So next time you make chow chow at home, do not throw away the peel. Meanwhile do check out other interesting 40 different Chutney& Thogaiyal varieties that I have posted earlier.

Here’s how to make Chow Chow Thogaiyal with step by step photos…



Ingredients

Chow Chow Peel
Peel of 1 Chow Chow
Urad dal/Ullutham Paruppu
2 tbsp
Red Chillies
5
Asafoetida/Hing
1 tsp
Tamarind/Puli
One small gooseberry size
Nallaennai/Oil
2 tsp
Salt
To taste

For Tempering

Oil
1 tsp
Mustard/Kadugu
¼ tsp
Cumin Seeds/Jeeragam
¼ tsp
Curry Leaves
10-15
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4

Author: Priya Anandakumar

Method

Wash and peel the chow chow and keep it aside.



Heat oil in a pan, add urad dal fry until golden brown color.


Add red chillies and fry for about 30-40 seconds.



Now add chow chow peel and sauté for 3-4 minutes or until it turns soft.



Next add tamarind, asafoetida and give a good stir and switch off the stove.

Let it cool, then add everything to a mixer and grind it along with salt to a thick paste adding little water.



For tempering, heat oil in a small pan, splutter mustard seeds, cumin seeds, curry leaves for about 30 seconds and switch off the stove.

Add the tempering to the Chow Chow Thogaiyal. Serve it with steam cooked white rice or with idlis/dosas.


If you find this post really interesting, it will be nice if you can share it with your facebook fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…





Papaya Juice/How to make Papaya Juice

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The Papaya/பப்பாளி பழம் is a tropical fruit, rich in nutrients and loaded with antioxidants. Papaya is orange colored juicy fruit, which is not only fragrant but also extremely delicious and tasty, so Christopher Columbus reportedly called it “Fruit of Angels”. Papaya has numerous health benefits which includes better digestion, stronger immunity, regulated menstruation, relief from toothache, weight loss, skin care, better heart health etc. Researchers have discovered that papayas are effective against breast, pancreatic and other cancers. The latex obtained from papayas is used to treat the areas of the skin affected by acne. This fruit is not just healthy but tasty and versatile. We can make several recipes with raw papaya and ripe fruit can be had in different ways which I will be sharing in my upcoming posts. As Papaya is tropical fruit it grows abundantly in Chennai. We have couple of papaya trees in our backyard which does not need any special care and it started to bear some fruits, so here I am sharing with you a very easy, heatlhy and tempting Papaya Juice. Meanwhile do check out other exotic, heatlhy and superdelicious Smoothies, Milkshakes, Juices, Lassies and Ice creams Recipes here.

Here's how to make Papaya juice with step by step photos...



Ingredients

Ripe Papaya
1 peeled and cubed
Sugar or Honey
2 tbsp [as needed]
Lemon Juice
1 tbsp
Water
As needed
Preparation Time: 10 minutes     
Serves: 4

Author: Priya Anandakumar

Method

Wash yhe papaya thoroughly. Papaya –“Fruit of Angels”.


Peel off the skin with a knife.



Cut the papaya into half.



Remove the seeds.



Cut the papaya into cubes.



Add papaya, sugar, lemon juice to the mixer and blend everything really well. Add required water and make the juice.



Pour it tall serving glass and serve it.


Note: Adjust the sugar/honey level according to the sweetness of the papaya.


Thank you all for visiting my space, please come back again for more exotic and healthy recipes from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.



Until then I am signing off…


Pomegranate Juice/How to make Pomegranate Juice/How to break open Pomegranate fuit easily and quickly

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Pomegranate is one of the healthiest fruits. It has extraordinary health benefits as it filled anti-oxidants, anti-viral and anti-tumor properties. Pomegranate is loaded with vitamins and minerals, especially Vitamin A, Vitamin C, Vitamin E as well as folic acid. The antioxidants in the juice and their high concentration are believed to stall the progress of Alzheimer disease and protect memory. Pomefranate juice can reduce the inflammation in the gut and improve digestion and also helps in lowering systolic blood pressure. Adding pomegranate juice to our diet is a great way to get the required vitamins, minerals and antioxidants.  Do try out this healthy juice and post your comments here. Meanwhile do check out other exotic, heatlhy and superdelicious Smoothies, Milkshakes, Juices, Lassies and Ice creams Recipes here.


Here’s how to make Pomegranate Juice with step by step photos…


 Ingredients

Pomegranate
1 big
Water
200 ml
Sugar
As needed
Preparation time: 10 minutes      
Serves: 1
Author: Priya anandakumar

Method

Pomegrante 


Wash and cut the pomegranate into half.



Invert one half of pomegranate and place it in your palm as shown in the pic. Using a ladle beat on it so that all pomegranate seeds will fall off.



Now transfer it to the mixer and grind it well, adding required amount of water.



Using a strainer, strain the juice in to a bowl. Add required sugar and mix really well.


Now transfer the juice into a tall glass and serve it. [Note: If you want you can add some ice cubes]



Super healthy and mineral rich Pomegranate juice is ready to be enjoyed.
 Meanwhile do check out other exotic, heatlhy and superdelicious Smoothies, Milkshakes, Juices, Lassies and Ice creams Recipes here.


Thank you all for visiting my space, please come back again for more healthy, tasty and refreshing juices from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…




Thallippu Vengaya Vadagam/Thallipu Onion Vadagam/Karuvadam Recipe/Sun Dried Seasoning Onion Balls/Sun Dried Kari Vadagam/ How to make Thallippu Vengaya Vadagam with step by step photos/தாளிப்பு வெங்காய வடகம்

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Thallippu Vengaya Vadagam is a traditional recipe of Tamil Nadu which is used for tempering  VathaKuzhambuMeenKuzhambuSambarVengayaVadagamChutneypulikeeraikadayal, kootu etc.  Vengaya Vadagam is a must in the spice box in our kitchen, which makes the food very tasty, aromatic and healthy. We need to just break the vadagam balls, add a small piece of it to oil, golden fry it and add as tempering to kuzhambu, chutney etc. This Thallippu Vengaya Vadagam is made every summer in large amount and stored in airtight container/glass jars for the whole year, they stay good for up to two years also. Usually my Mother in Law makes the Vadagam and shares little with me every year, but this year I followed her recipe and made them, which turned out extremely good.  Do try out this Thallippu Vadagam and post your comments here.



Here’s how to make Thallippu Vengaya Vadagam with step by step photos...


Ingredients

Shallots/Sambar Vengayam
3 kg
Garlic [NaatuPoondu]
300 gm
Curry Leaves/Karuvepilai
Three hand full [finely chopped
Mustard/Kadugu
250 gm
Cumin Seeds/Jeeragam
200 gm
Urad Dal/UlluthamParuppu
100 gm
Bengal Gram Dal/KadalaiParuppu
100 gm
Fenugreek Seeds/Vendhayam
100 gm
Asafoetida/Perungaayam
1 tsp
Turmeric Powder/ManjalThool
2 tsp
Castor Oil/விளக்கெண்ணெய்
50 ml
Gingelly Oil/நல்லெண்ணெய்
50 ml
Salt
3 tbsp
Preparation Time: 3 -4 hours [Peeling onions, grinding and mixing]
Makes: 60 small balls
Drying: 10-12 days

Method

Preparation

Ingredients


Warm 20 ml of castor oil in a small bowl and keep it aside.

Add kadalaiparuppu and urad dal to the mixer and run the mixer in whip mode two to three times and transfer it to a bowl.


Peel the onions and keep it aside.  Add small batches of onions in to a mixer and run the mixer in whip mode for just two to three times and transfer to a bowl. [Note: do not grind it to fine paste]


Garlic need not be peeled.  Add the garlic to the mixer and the mixer in whip mode for just two to three times and transfer to a bowl.


In a big vessel, add the coarsely ground onions, ground garlic, salt


Now add Kadugu/Mustard seeds,Jeeragam/Cumin Seeds,Vendayam/Fenugreek Seeds



Perungayam/Asafoetida, KadalaiParuppu and ulluthamparuppu, Turmeric Powder



Mix everything really well with your hand until everything is well blended.
Now add the warm castor oil and mix well.


Add finely chopped Karuvepillai/curry leaves and mix really well, tap everything well and close it and keep it overnight.



Next day morning, mix everything really well with your hand; you will feel the water has oozed out of onions.

Day 1:

Make big balls and keep it big stainless steel plates. You will have some water left out, close the water and save it. Keep the vadagam balls in sunlight.



Evening:

Bring the vadagamplates, add the vadagam to the saved water. Crush the vadagamballs and mix thoroughly in the saved water, close and keep it overnight.



Day 2:

Follow the same steps followed on day 1. By the end of day 2 evening most of all the water will be dried up. Crush the balls, if any water is left in the same vessel and keep it closed overnight.


Day 3:

On third day, add 50 ml of gingelly oil + 20 ml of castor oil and mix thoroughly. Now apply little castor oil in hand and make small balls. Dry it in direct sunlight.

Day 4 & Day 5:

Apply little oil in your palm and make the balls even tighter before drying.


Dry the onion vadagam balls in direct sunlight for the next 10 days. The color of the onion vadagam will change, the balls will become hard and shrink in size. Make sure they dry completely.

Day 10:


Store the ThallipuVadagam in air tight glass bottles. They can be stored for 1-2 years.

Yes! nowThallippuVengayaVadagam is ready to be used for seasoning.

You can use ThallippuVengayaVadagam as seasoning  forVathaKuzhambu, MeenKuzhambu, Sambar, VengayaVadagamChutney, pulikeeraikadayal, kootu etc.

Thank you all for visiting my space, please come back again for more traditional and tempting recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…







Kola Meen Kuzhambu/Kola Meen Kuzhambu with Coconut Milk/Flying Fish Gravy/Flying Fish Gravy with Coconut Milk

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Hello Friends,

Today I am going to share a very interesting, tasty and tempting Kola Meen Kuzhambu. I have already posted Kola Meen Varuval made with coconut milk. Both of them are my mom’s recipe, do try it out and post your comments here. Meanwhile do check out other interesting NonVegetarian recipes here.
Here’s how to make Kola Meen Kuzhambu with step by step photos…




Ingredients

Kola Meen/Parava Meen/Flying Meen
6 [500 g]
Shallots/Small Onion/Sambar Vengayam
10-15 [chopped]
Green Chilli
3-4 slit lengthwise
Tomato/Thakkali
1 finely chopped
Garli Cloves
6-8
Tamarind/Puli
One small lemon sized ball
Red Chilli Powder
1 ½ tsp
Coriander Powder
3 tsp
Turmeric Powder
1 tsp
Grated Coconut
1 coconut [Extract Milk and keep aside]
Cilantro/Kothamalli
2 tbsp finely chopped

For Grinding

Shallots/Small Onions
5
Fennel Seeds/Sombu
½ tsp
Cumin Seeds/Jeeragam
½ tsp

For Tempering

Nallaennai/Gingelly Oil
2 tbsp
1 ½ tsp
If you do not have thallippu vadagam then splutter with the following
Kadugu/Mustard Seeds
½ tsp
Jeeragam/Cumin Seeds
½ tsp
Vendhayam/FenugreekSeeds
½ tsp
Curry Leaves/Karuvepillai
15-20
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 5-6

Method

Soak tamarind in a cup of water for 10 minutes. After it has soaked well, mash it well with your finger and extract the tamarind juice. Keep it aside.


Remove the head and tail of the fish, cut into pieces and wash thoroughly. Add sea salt, turmeric powder, mix with fish and then wash it off thoroughly.


Extract the coconut milk and keep it aside. Grind the ingredients mentioned and keep it aside.

Add little thick coconut milk to the washed and cleaned fish and let it sit for 10-15 minutes.

Heat oil in a kadai/Chatti, add thallippuvadagam, curry leaves and fry until very nice aroma fills the room. Otherwise, splutter with mustards seeds, then add cumin seeds, fenugreek seeds, curry leaves and fry for 20 seconds.


Now add shallots/sambar onions, green chillies , garlic and fry for 20 seconds. Then add the ground paste[shallots,cumin seeds,sombu] and fry until the onions turn slightly brownish.  



Add chopped tomatoes and fry until they turn mushy.


Add the tamarind extract and sea salt.


Then add red chilli powder, coriander powder, turmeric powder and let it boil really well for about 8-10 minutes.


Add the fish pieces along with coconut milk and cook in low flame for about 15-20 minutes.


Now add the remaining coconut milk and let it boil for another 5 minutes and switch off the stove.


Finally add finely chopped cilantro/Kothamalli and serve it hot with steam cooked rice.


Thank you all for visiting my space, please come back again for more interesting, tempting and traditional recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face back fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…





Ribbon Pakoda/Ribbon Karasev –Method 3 -Krishna Jayanthi/Gokulashtami Special/Diwali Special Snacks/Easy Diwali Snacks/Easy Tea time Snacks

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Hello Friends,

Today, I am going to share the third version of Ribbon Pakoda/Karasev or Ola Karasev, I made for Krishna Jayanthi. Do check out the Ribbon Pakoda -1 and Ribbon Pakoda -2 which I have posted earlier. You can make this easy Ribbon Kara sev in about 30 minutes and serve it as evening snacks or you can make it for special occasions like Krishna Jayanthi,Diwali etc. Do check out other interesting Diwali Sweets and Snacks here in this link. Meanwhile try out this delicious, crunchy and tasty Ribbon Karasev and post your comments.

Here's how to make Ribbon Pakoda with step by step photos...



Ingredients

2 cups
Fried Gram Powder/PottuKadalai Maavu
½ cup
Besan Flour/Kadalai Maavu
½ cup
Sesame Seeds/Vellai Ellu
1 tsp
Red Chilli Powder
1 ½ tsp
Salt
As needed
Melted Ghee
3 tbsp
Asafoetida/Perungayam Powder
¼ tsp
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes

Method

Grind the roasted pottukadalai/fried gram in a dry mixer to a fine powder. Sieve the pottukadalai powder and keep it aside.


In a deep bowl add rice flour, fried gram powder, besan flour, salt and mix well.


Now add red chilli powder, sesame seeds and mix thoroughly.


Add the melted ghee, asafoetida/perungayam mix well so that the ghee is spread evenly throughout.

Add water little by little and mix the flour together really well to make a soft dough.

Heat oil in a kadai for deep frying the ribbon pakodas. Grease the murukku press with oil Fill the press with dough and close it tightly.


Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.


Press the dough directly into the hot oil. Cook the ribbon/nada pakodas in medium flame on both sides and wait for the ‘shh’ sound to stop or until they turn golden color.

Remove it from the oil and drain it on a paper towel.


Let the ribbon pakoda cool down, and then transfer it to an airtight container for later. Similarly press and cook the rest of the dough.

Yes, delicious, crispy, crunchy and tempting ribbon/nada/ola pakoda is ready to be enjoyed.

Store them in airtight containers.

Thank you all for visiting my space, please come back again for more traditional and authentic recipes of Tamil Nadu from my kitchen.

Suggestions:

I have added ghee when making the dough, instead you can use hot oil or butter.

I have red chilli powder, you can replace it with finely crushed pepper powder.

Always cook in a medium low flame.

When making large quantity, divide the dry flour to four portions, then add water to one portion and make dough. Then after making ribbon pakoda, mix the next portion and make the ribbon pakoda and so on. This is to avoid the dough from getting dried up. If at all you have mixed all the flour then cover it with wet cloth and start making the ribbon pakoda.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.


Until then I am Signing off…

Ulundhu Kozhukattai/Urud Dal Kozhukattai/Urad dal Modakam/Uppu Kozhukattai/Kara Kozhukattai

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Hello friends,

Today, I am going to share the most commonly prepared savory version of Kozhukattai for Vinayaka Chathurthi – Ulundhu Kzohukattai. Kozhukattai’s are special offering made for lord Ganesha. They are dumplings made with rice flour, either with sweet or savory stuffing. I have already posted Sweet modakama withkadalaiparuppu & jaggery poornam, sweet modakam with coconut & jaggerypoornam, Paal kozhukattai with vellam, Sweet Pidi kozhukattai, easy uppuurundai, Ammini Kozhukattai, Samai Uppu Kozhukattai and many other special VinayagaChathurthi  recipes.  please check out the links for the recipes. Do try out this Ulundhu Kozhukattai and post your comments here.

Here’s how to make Ulundhu Kozhukattai with step by step photos…



Ingredients

Urad dal/Ullutham Paruppu
¼ cup
Toor dal/Thuvaram Paruppu
1 tsp
Green Chilli
2
Ginger/Inji
1 inch piece
Cumin Seeds/Jeeragam
1 tsp
Coconut
2 tbsp [Optional]
Salt
As needed
Asafoetida/Prungayam
One big pinch
Gingelly Oil/Nallaennai
1 tsp
Mustard Seeds/Kadugu
¼ tsp
Turmeric Powder
One generous pinch
Curry Leaves/Karuvepillai
5-6 [finely chopped]

For Outer Cover
1 cup
Gingelly Oil/Sesame Oil
1 ½ tsp
Salt
As needed
Water
1 cup [ if needed add little more]
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Makes: 25

Method

Wash and soak the urad dal and thoor dal together for about 1 hour. Adding thoor dal is to avoid the stickiness of the urad dal.


After 1 hour, drain the water completely. Add the dals, green chillies, ginger, cumin seeds, little salt and grind it to coarse paste.



Make it into small patties and steam cook them in  idli cooker for about 12 minutes.

Open the idli cooker and let the cool completely.

Then crumble the patties well until there are no lumps or you can pulse it in the mixer and keep it aside.

Heat oil in a heavy bottomed pan, splutter mustard seeds and the add curry leaves, asafoetida/perungayam  and fry for 10 seconds.


Now add the crumbled steamed cooked lentils, turmeric powder to the seasoning and sauté for a few minutes until well combined.


Add the grated coconut, give a good stir and switch off the stove.

Allow the cool, cover and keep it aside.

Preparing the outer cover of the Kozhukattai

Heat water, salt and sesame oil together in a pan. When the water comes to rolling boil, switch off the stove. Add the rice flour and stir continuously. Make sure no lumps are formed and the flour gathers to smooth dough.




I have used homemade Rice Flour/Arisi Maavu, you can use either home made rice flour or idiyappam flour or rice flour bought from shop.

Allow the dough to cool down for about 2-3 minutes. Grease your hand with oil and knead the dough to make smooth dough.


Keep it covered with damp cloth until you start to make the kozhukattais.


When you are ready to make kozhukattais, grease your hands with oil and make small lemon sized balls with the dough.

Making Kozhukattais

Method 1:

Take one lemon sized ball and make a small cup out of it as shown in the photo.


Place one tsp of pooranam into this and carefully seal the edges to make modakam or into a ball.

Method 2:

Wash banana leaf, spread a drop of oil, keep one lemon sized ball on the leaf.


Cover with another leaf, and press with adhirasam kattai or with a flat plate as shown in photo.


Remove the leaf, place the urad dal pooranam on one half as shown in the photo.


Next fold the banana leaf into half, in such a way that the kozhukattai is closed and press the edges with the help of the leaf itself. You will see the beautiful design of banana leaf on the dough.

Now either seal the edges with finger or with fork as shown in the photo.


Repeat the same procedure for the rest of the dough.

Steam them in idli cooker in a greased idli plate for about 10 minutes, you will see the shiny texture of the kozhukattais once they are done. Switch off the stove and let it cool.


After 3-5 minutes, transfer them to a bowl. Ulludhu kozhukattai is ready for neivedhyam.


Yummy and delicious Ullundhu Kozhukattai/Ullundhu Kaara Kozhukattai is ready to be enjoyed.

Thank you all for visiting my space, please come back again for more delicious, tempting and traditional recipes from my kitchen.

If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.

Until then I am signing off…



Ragi Murukku/Kezhvaragu Maavu Murukku/Finger Millet Murukku/Diwali Special Ragi Murukku/Krishna Jayanthi Special Ragi Murukku

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Hello Friends,

Today, I am going to share a very healthy, tasty and crunchy Murukku made with Ragi Flour – Ragi Murukku. Introducing different types of millets in our snacks like murukku makes it healthy and provides the required nutrients for us. I have posted other interesting and healthy Ragi recipes earlier, do check out the link. Meanwhile do check out other interesting Sirudhaniya Recipes/MilletRecipes also. Try out this super delicious Ragi Murukku/Kezhvaragu murukku and post your comments here. Check out other interesting Diwali snacks and sweets in the link.

Here’s how to make Ragi Murukku with step by step photos…

Other Murukku Varieties that might be of your interest...

Butter Murukku
Coconut Milk Murukku
Paasi Paruppu Murukku
Thenkuzhal/Murukku
Pottukadalai Murukku/Fried Gram Murukku
Oma Podi
Ribbon Pakoda/Ola Pakoda/Nada Pakoda
Kaara Bhoondhi
Kaara Sev
Thattai
Ribbon Pakoda - 2
Ribbon Pakoda -3


Ingredients

Ragi Flour/Kezhvaragu Maavu
1 cup [Seived]
½ cup [Seived]
Roasted Gram Flour/Pottukadalai Maavu
¼ cup [Seived]
Butter
1 tbsp
Red Chilli Powder
¼ tsp
White Sesame Seeds/Ellu
1 tsp
Hot Oil [for dough]
1 tsp
Salt
As needed
Oil
For Frying
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Author: Priya Anandakumar

Method

Grind the roasted gram/pottukadalai in a dry mixer to a fine powder. Sieve the pottukadalai flour and keep it aside.


Sieve the rice flour and keep it aside. I used homemade rice flour, you can very well check out the preparation of rice flour here.


Sieve the ragi flour, then dry roast on low flame until it is just warm and switch off the stove.

In a wide bowl add the sieved ragi flour, rice flour, red chilli powder, white sesame seeds, asafoetida/perungayam and salt.


Now add melted butter and mix thoroughly, so that the butter is evenly spread throughout the flour.


Add water little by little and mix the flour together to make soft pliable dough. Add 1 tsp of hot oil and make the dough.


Heat oil in a kadai for frying the murukkus. Grease the murukku press with oil.

Fill the murukku press with dough and close it tightly. You can use star shaped acchu to make this murukku.


Check if the oil is hot enough by dropping very small piece of dough, it it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on clean ziplocks or on a jalli karandi and transfer it to the oil. You can as well press the murukkus directly into the oil.


Cook on both sides until the ‘shh’ sounds stops. Remove it from oil and drain it on a paper towl.


After the murukkus cool down, transfer it to an airtight container. These murukkus stay good for about 4 weeks.


Similarly make murukku with rest of the dough and store them for later.

Yummy, delicious, crunchy and super tempting Ragi/Kezhvaragu Murukku is ready for neivedhyam or for evening snacks.

Other Ragi/Kezhvaragu Recipes that might be of your interest...

Ragi Halwa
Ragi Khoozh/Kezhvaragu Khoozh
Ragi Kanji Maavu/Flour
Ragi Kanji/Ragi Malt
Ragi Vadai/Kezhvaragu Vadai
Ragi Chapathi
Ragi Dosai
Ragi Semiya/Upma
Ragi Adai
Ragi Puttu/Kezhvaragu Puttu
Ragi Ladoo/Ragi Urundai
Ragi Banana Muffins

Thank you all for visiting my space, please come back again for more interesting and healthy Millt/Sirudhaniya variety recipes from my kitchen.



If you find this post really interesting, it will be nice if you can share it with your face book fans or Twitter friends or Pin it or Google + circles today. I will be very happy if you can join as Google follower, all it takes is just one click. All of this means a lot to me and a great encouragement as well.


Until then I am signing off…


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