Tag: beginner in cooking

Vellai Curry

Vellai Curry/Vellaikari-Tirunelveli Style Kuzhambhu

Vellai Curry(வெள்ளை கறி) is a gravy for rice or idly or dosa based on Tirunelveli Cuisine and this recipe is especially from my family.It is a kuzhambhu variety with no dhal/tamarind/tomatoes.I am not a lover of gravy varieties for rice.My preference is always one-pot meals or some unique and different kuzhambhu like vellaikari or ladies finger coconut milk curry or sothi  You can prepare in a jiffy and serve as an accompaniment to hot steaming rice.Today’s recipe is made with raw banana and raw mango.You can add drumstick or brinjal or potato or ladies finger instead raw banana.Don’t replace raw mango as it is the secret behind the taste of the recipe.Am I making you curious?Come let’s check out the recipe for Vellai curry. Continue reading “Vellai Curry/Vellaikari-Tirunelveli Style Kuzhambhu” →

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masala roast

Masala Dosa|Masala Roast

Masala Dosa|Masala Roast :

Masala Dosa/Masala Roast has been one of my favourites in childhood. I have enjoyed seeing mommy making it and also having it. You can just make dosa with the usual batter and proceed to add masala whereas this one special recipe from my mom for Masala Dosa. I missed capturing pictures of every step as I was shuttling among many works. Sorry about it. I shall soon update with all images. I have tried my best to explain it right. Let me know for any clarifications. With no much delay let’s get into the recipe of Masala Dosa|Masala Roast now. Continue reading “Masala Dosa|Masala Roast” →

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HOME MADE COCONUT MILK-How to make coconut milk?

Homemade Coconut Milk:

When I was discussing on writing a recipe for Homemade Coconut Milk, my family members were not too convinced to give a post dedicated to it.

I then explained to them that even these come in ready-made packets and one of my friends had shared that using ready-made shredded coconut or coconut milk has so many ill effects to human body including obesity and infertility due to those preservatives.

There is one more reason behind sharing this recipe.Recently when I had met my brother in a family function he was quoting that coconut milk is ranked next to breast milk in terms of nutrition.It is extremely nutritious and healthy as per his doctor. Continue reading “HOME MADE COCONUT MILK-How to make coconut milk?” →

Kalyani2 Comments
CHICK PEAS PULAO OR CHANNA BIRIYANI

Channa/Chickpeas Biriyani

My love and trials on ONE POT meals never ends.I keep experimenting almost every morning.This channa biriyani came to my mind when I was thinking for doing something other than stir fry or gravy or filling for sandwich with channa.Mom never forgets to include one variety of legume in our daily meal to suffice the daily protein requirement.I also try to follow my mother and always try to include atleast 2 or 3 portions of pulses in daily meal.My son loves all legumes since they are easy to pick and munch on.This simple yet  rich dish is one of his favourites.

CHICK PEAS PULAO OR CHANNA BIRIYANI

Ingredients:

  • Basmati rice-1 cup
  • Channa/Chickpeas-3/4 cup
  • Thick coconut milk-3/4 cup
  • Water-3/4 cup
  • Garam masala-1/2 tsp
  • Turmeric powder-A pinch
  • Salt-To taste
  • Ghee -To cook

To grind into a smooth paste:

  • Tomato-1 medium sized
  • Coconut grated-1 tbsp
  • Mint leaves-8
  • Coriander leaves-10
  • Ginger-A small piece
  • Garlic-7
  • Green chilly-2
  • Shallots-4

To temper:

  • Bay leaf-1 leaf
  • Cinnamon-A small piece
  • Fennel seeds-1/4 tsp
  • Clove-1

CHICK PEAS PULAO OR CHANNA BIRIYANI

Procedure:

1.Soak Channa/chickpeas overnight after thoroughly washing in water.

2.Rinse and soak rice for 30 minutes in normal water.

CHICK PEAS PULAO OR CHANNA BIRIYANI

3.Pressure cook soaked Channa for 3 whistles.Ensure that they don’t turn mushy.

4.Make a smooth paste out of all ingredients under “To grind into a smooth paste” and keep it aside.

CHICK PEAS PULAO OR CHANNA BIRIYANI

5.In a pressure cooker,add two tbsp of ghee.Add all tempering elements.

6.Now add the paste and fry until raw smell vanishes.

CHICK PEAS PULAO OR CHANNA BIRIYANI

7.Rinse rice well and add the cooked Channa and rice to this.

8.Now add turmeric powder,garam masala and salt and give a quick stir.

CHICK PEAS PULAO OR CHANNA BIRIYANI

9.Add water and coconut milk and cook for three whistles.

10.When the pressure is released carefully fluff it with a fork.

channa biriyani6.jpg

11.Serve it with any raitha of your choice.

channa biriyani.JPG

 

P.S:

You can use brown basmati rice too in this recipe.The water+coconut milk required would be 3 cups for 1 cup of rice after soaking in warm water for 40 minutes.

I prefer to pre cook channa to ensure softness.But do take care while cooking.It shouldn’t get mashed.

Introduce channa separately to your baby before trying this recipe.

Adjust spices as per your taste.

Always consult your pediatrician before introducing any new food to babies.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Kalyani2 Comments

VEGETABLE BIRIYANI-(With brown rice & fresh masala)

Biriyani is one of my favourites for three reasons-An one pot meal,loaded with veggies and a royal treat.You can make it in n number of ways and my all time favourite is the way my mother makes.I have always wanted try it like the restaurants and with freshly ground masala powder.Fortunately there was an exclusively TV show on biriyani and I had noted the recipe.I am giving below the recipe for 4 servings with all ingredients whereas the images might not have the same quantity.I skipped few ingredients as my family members prefer a lesser spice version.This recipe is yet another one which can be added to my blog’s purpose.Yes,no whites…Check in detail about it here and let me know if you like the PURPOSE OF MY BLOG. I made it with brown basmati rice 🙂



Continue reading “VEGETABLE BIRIYANI-(With brown rice & fresh masala)” →

Kalyani1 Comment
whole wheat banana oats cake

Eggless Whole Wheat Oats Banana Cake-Without Oven

Eggless Whole Wheat Oats Banana Cake

Tomorrow is Christmas and I am sure all of you are done with your preparations. To add few more recipes to my Christmas collection I had requested my good old school friend Ishwarya Shanmugam to help me with a guest post. She readily accepted it and gave me an awesome recipe in no time. We have known each other for 20+ years and she is a good friend of mine. In fact, she is one of the great reasons behind my blogs. She helped me in all possible ways to begin this and always keep encouraging me. Continue reading “Eggless Whole Wheat Oats Banana Cake-Without Oven” →

Kalyani6 Comments

Thakkalli Kolakari(Tomato Khicidi)

This kolakari also known as khicidi amidst our family is a perfect combination to idly/dosa.

Ingredients:

  • Tomato-4
  • Onion-1
  • Green Chilly-1
  • Salt-To taste
  • Turmeric powder-A pinch
  • Hing-A pinch
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/2 tbsp
  • Urad Dhal-1/2 tbsp
  • Curry leaves

Procedure:

1.Steam cook/boil the tomatoes and blanch them.

2.Mash the tomatoes well and keep it aside.

3.Heat oil in kadai and temper with mustard seeds,urad dhal and curry leaves.

tomato khicidi1

4.Add hing and turmeric powder.

5.Add chopped onion and chilly and saute well until onion turns translucent.

6.Add around a cup of water and let it boil

Thakkali Khicidi/Tomato Khicidi/kolakari

7.Now add the mashed tomatoes pulp.

8.When the mixture starts boiling,add salt and mix it well.

9.Switch off the gas and serve the curry with idly.

thakkali khicidi_kk

P.S: The consistency should be like idly sambhar.Stop cooking accordingly. You can also use a mixer to make tomato pulp. Choose tangy country side tomato to have the best kolakari.

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Kalyani2 Comments

Vendhaya Charu/Puli Thaneer

A favourite dish of the family for around four generations. A very simple and easy to do recipe.

Ingredients:

  • Tamarind Extract-1 cup
  • Shallots-1/4 cup chopped
  • Garlic-1/4 cup chopped
  • Salt-To taste
  • Hing-1/4 tbsp
  • Turmeric powder-1/4 tbsp
  • Oil-To cook

To Temper:

  • Mustard Seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Fenugreek seeds-1/2 tbsp
  • Red Chilly-2
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds and let it spultter
  2. Then add urad dhal,curry leaves,red chillies and fenugreek seeds.
  3. When curry leaves begins to crackle,reduce the flame because over toasting fenugreek seeds will add a bitter taste.
  4. Now add chopped shallot and garlic and saute in medium flame.
  5. When the oil turns golden brown add hing and turmeric and give a quick stir.
  6. Add around half cup of water and let it boil.
  7. When it begins to boil add the tamarind extract and let it boil.
  8. Add salt and mix well.
  9. Let it boil for 5 minutes and transfer to serving bowl.
  10. Serve it hot with rice.

P.S:

Porikadalai thuvaiyal is a excellent combination.

You can also do tempering separately and add it at last.

The more shallots and garlic you add the tastier it is.

Adjust the level of red chilly as per your taste.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Kalyani1 Comment

Brinjal/egg plant Khicidi(Kathirikkai Kolakari)

The only way in which I wish to take brinjal is this khicidi. It is a perfect combination with steaming hot idly. Brinjal being a rich source of iron would be a perfect side dish for breakfast.

Ingredients:

Brinjal-5 numbers(small and tender)

Onion-1/2 cup chopped

Green chilly-1 chopped

Tamarind extract-1/4 cup

Hing-A pinch

Turmeric Powder-A pinch

Salt-To taste

Oil-To Cook

To temper:

Mustard seeds-1/2 tbsp

Urad Dhal-1/2 tbsp

Curry leaves

Procedure:

  1. Wash and pressure cook brinjal.
  2. Peel off the skin and mash it well.
  3. In a kadai,add oil and temper with mustard seeds,urad dhal and curry leaves.
  4. Add green chilly,onion and mashed brinjal and saute them well.
  5. Add hing and turmeric powder and give quick stir by adding half cup of water.
  6. When this boils,add tamarind extract and salt.
  7. Let it boil for 5 minutes and stop cooking when it reaches sambar consistency.
  8. Serve it hot with idly.

My Observations:

You can add more chillies to adjust your taste.

Prefer white egg plants and not hybrid variety.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

Kalyani3 Comments

Radish Sambhar

A very common dish which occupies our plate and sambhar seems like the prime dish for most vegetarians.A very simple recipe for everyone.

Ingredients:

  • Radish-1 medium sized
  • Shallots-5 to 8
  • Tamarind extract-1/4 cup
  • Toor dhal-1/2 cup
  • Sambhar Powder-1 tbsp
  • Turmeric powder-1/4 tbsp
  • Hing-1/4 tbsp
  • Salt- To taste
  • Oil- To cook

To temper:

  • Mustard seeds-1/4 tbsp
  • Urad dhal-1/4 tbsp
  • Curry leaves

To grind:

  • Coconut-2 tbsp
  • Cumin seeds-1/2 tbsp

Procedure:

  1. Wash and soak the toor dhal for 10 minutes.
  2. Pressure cook the dhal and set it aside.
  3. Wash the radish,peel the skin and cut it into round pieces.
  4. Add oil in a kadai and temper with mustard seeds,urad dhal and curry leaves.
  5. Now add the shallots. When shallots turn transparent add radish and saute well.
  6. Add hing,turmeric powder and sambhar powder. Give a quick stir.
  7. Add water and let the radish cook.
  8. Meanwhile in a mixer , grind the grated coconut and cumin seeds by adding 2 tbsp of water and set it aside.
  9. When radhish is cooked well,mash the dhal and add .
  10. Add tamarind extract and salt and give a quick boil.
  11. Finally add the coconut+cumin seeds paste and give a quick stir.
  12. Let it boil for 2 minutes. Switch the kadai and garnish with coriander leaves.
  13. Serve hot with rice

My Observations:

Ensure that the radish is cooked before adding tamarind extract.

After adding coconut+cumin seeds paste if you feel the sambhar is diluted ,you can let it boil for some more time.

Adjust the level of sambhar powder as per your taste.

I prefer adding hing,turmeric and sambhar powder while I saute veggies,so that the flavour sticks to them too. If you wish you can add it even after step 9.

In the same recipe you can use brinjal,ridge gourd,drum stick,raw mango,pumpkin instead of radish. The boiling time will vary depending on cooking time of the vegetable.

You can also precook the veggie for 2 whistles in pressure cooker if you feel the veggie to be not so fresh.

Please do not forget to stay tuned with me by liking my facebook page here or follow me on Twitter or PINTEREST. You can also receive all my recipes in your mail box by providing your mail id here. Do share this with your kith and kin.If you have a picture of recipe tried from my blog kindly share with me.I am privileged to share them in my page

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