Arisi paruppu sadam

It’s a very famous ‘Kongunadu’ dish. I got this recipe from my dearest friend. Healthy dish as rice and dal is used. It can be taken as breakfast, dinner or even as lunch, when you have no time to prepare elaborate lunch menu. Sambar is the best side dish option. Also papad, vadam goes well with Arisi paruppu sadam.

Ingredients:

 Raw rice – 1cup

Toor dal – ½ cup

Small onion (peel off the skin) – 1 cup

Chopped tomato – ¼ cup

Mustard seeds – 1tsp

Urad dal – 1tsp

Curry leaves – 1tbsp

Turmeric powder – ½ tsp

Red chilli – 3 to 4

Salt to taste

Oil - 1tbsp

Ghee for topping

Method:

Soak rice and dal for 30min in water.

In a heavy bottom pressure cooker, heat oil, add mustard seeds, when they splutter, add the curry leaves, red chilli, followed by onion, chopped tomato and turmeric powder.

Fry for 2 to 3 min till the tomato get mushy and onion turn light brown.

Now add the soaked rice and dal. Add the required salt and mix well.

Add three cups of water and close the cooker.

Remove from the stove after three whistles.

Serve hot, topping with ghee.

Note: You can do the entire recipe in pressure cooker directly or use a heavy bottom pan with lid.

Making Crispy Dosa

Dosa is very famous South Indian dish made of rice and urad dal (lentil). It’s the very common breakfast or dinner in many south Indian households. Often served with sambar or chutney.

Method:

Dosa batter will look “little” watery (not too watery) than idly batter. So add little water to the batter if it’s thick.

Heat the dosa pan. Check if the pan is ready by sprinkling some water over it. If you get the sparkling sound, pour the batter in round shape using a ladle. Sprinkle some oil (preferably sesame oil) over it. Keep the flame medium. Wait for few seconds.

Turn the dosa to other side when you see them tuning crisp and light brown. Keep the flam low for few seconds and remove from the pan.

Serve it with chutney, sambar or idly/milagai podi.

Urad dal bonda in yogurt/ thayir

I used the same vada batter and made this bonda, except no onion in this batter, just green chilli and salt. They are similar to ‘thayir vada’ except the round shape. This bonda will taste more good if the ‘pulicha’(sour) thayir is used.

Ingredients:

Urad dal – 1cup

Green chilli – 2

Hing- 1tsp

Salt to taste

Oil to fry

Curd/thayir – 2cups (thin)

Kara booondi – 2tbsp (store bought) for topping.

Method:

Soak urad dal in water for 1hour.

Grind them in blender adding green chilli, hing and 2 to 3 tbsp water.

Transfer the batter to a bowl, add salt and mix well.

Heat oil in a heavy bottom pan. When the oil is ready to fry, make the batter into small balls and fry in the oil.

Keep the flame medium. Fry both sides till they turn light brown and crispy.

In the meantime take 2cups of curd in a bowel. Beat them, add pinch of salt and mix well and keep aside.

When the bonda is ready, remove from the oil and transfer them to the paper towel. Immediately place the bonda in the beaten curd. Make sure they are fully coated with curd.

Let they sit in the curd bowl for at least 1 to 1 ½ hrs before serving.

Serving:

Place the bonda in a cup or plate, pour some beaten curd over it, sprinkle some kara boondi and serve.  



Sending this recipe to Nivedhanam's page and Priya's page

Onion Bonda

There is a story behind this onion bonda. I started  making urad dal vada, but accidently sprinkled little more water while grinding the batter, I couldn’t make the round shape vada L so what, I got an idea, Onion bonda!! Just add some onion and green chilli to the batter and fry in oil like vada. So this is the birth story of onion bonda J

They taste really good. Next time I can knowingly add little more water to vada batter and prepare onion bonda ;-) 

Ingredients:

Urad dal – 1cup

Onion – 1medium

Hing – 1tsp

Green chilli – 1for grinding + 2chopped

Salt to taste

Oil for frying

Method:

Soak 1cup uard dal in water for 1hour

Grind it smoothly sprinkling water (2to 3tbsp), along with green chilli.

(the batter should be smooth but not watery)

Chop the onion and green chilli and add it into the batter.

Add salt and mix well.

Heat oil in a wok, when the oil is ready, place the batter using spoon or hand into the oil.

Keep the flame medium and fry till you see the crispy light brown.

Then turn them to other side, keep the flame low and fry for few seconds.

When the whole bonda start turning light brown remove from the heat and place it in a paper towel.They taste crispy. If you are a spice lover, add 1 more green chilli.

Serve hot with tomato sauce.



Sending this recipe to Nivedhanam's Page and Priya's Page

 

Idly/Dosa batter

What You Need:

Idly rice or Boiled rice – 3 cups

Urad dal – ¾ cup
Fenugreek seeds – 1tsp
Salt – 2tbsp

Method:

Soak rice and urad dal separately in water for 6 to 7 hours.

Idly rice

Urad dal and Fenugreek seeds soaked in water

First grind urad dal in wet grinder (also in blender if grinder is not available, it will take more than 15min) for 15min sprinkling water in a frequent intervals (the batter will look fluffy)
Remove from the grinder and keep it in a tall and spacious container. So that it will be easy to mix both rice and urad dal batter.
Now add the soaked rice to the grinder and grind it for 15 to 20min adding required water (little more water than urad dal batter, check in regular interval)
The rice batter will look thick and coarse. Add it to the urad dal batter.
Add salt and mix well with your hands till the batter gets mixed well. (heat in your hands will make the batter ferment fast).
Make sure to place them in a tall and spacious container as the batter will rise after fermentation.
Keep the container in a warm place overnight.
If you live in cold place keep the batter in oven (heat the oven for few min and switch off before keeping the batter)

Next day you will find the raised batter ready to use.

Homemade Dhaniya podi

This Dhaniya podi can be used for sambar. Adding this podi to the curry like potato curry, Vazhaka/Plantain curry, Sweet potato, makes the curry more yummy . Sometimes I use this in Sundal.

What you need:

 

Dhaniya – 1 ¼ cup
Chana dal – ¼ cup
Urad dal – 2tbsp
Fenugreek – 1tsp
Red chilli – 10 to 13 numbers
Curry leaves – 10
Salt – ¼ tsp

Method:

Heat a kadai, fry all the ingredients separately one by one without oil.

First dhaniya for 2 to 3min till they start turning light brown, then chana dal till they turn light brown, then urad dal same as chana dal, then red chilli, fenugreek, curry leaves for 1min.
Cool it. Grind in the blender coarsely.

Transfer to a plate, add salt, mix well.
(Or you can add salt while grinding)
Store it in an air tight container. They remain fresh for 2 to 3 months.

Sweet potato/Yam curry

Sweet potato also called as ‘yam’ is a very good side dish for rice. Add little bit more spice if you are not a big fan of sweet curry. I occasionally do this when bored of regular curry varieties.

Ingredients:

Sweet potato – ¼ kg
Dhaniya podi (homemade) – 1tbsp
Red chilli powder – 1tsp
Turmeric powder – 1tsp
Hing – 1tsp
Urad dal – 1tsp
Mustard seed – 1tsp
Curry leaves – 1tbsp
Oil – 1tbsp
Salt to taste

Method:

Wash and cook the sweet potato in pressure cooker (1whistle)
Remove and cool down, then peel off the skin.
Cut into round shape and keep aside.
In a pan heat oil, add the mustard seeds, when they start cracking add urad dal, curry leaves, hing along with sweet potato.
Add red chilli powder, turmeric and salt.
Fry around 5 to 10 min.
Add the homemade dhaniya powder, sauté for 2min and remove from the heat

Pav Bhaji

Pav Bhaji is a very famous Street food from Mumbai. Here is the recipe for you.

Ingredients:

Cauliflower florets – 1cup
Potato – 3 small
Tomato (for puree) – 2big
Capsicum/ bell pepper – ½ cup
Ginger garlic paste – 1tsp
Red chilli powder – 1tbsp
Turmeric powder – ½ tbsp
Pav bhaji masala powder – 1 ½ tbsp
Salt to taste
Butter – 2 to 3 tbsp (or more, use it liberally to enhance the taste)
Pav bun – 6 to 7 numbers or as much you want (store bought)

For Garnishing:

Chopped onion – 1cup
Chopped fresh coriander – ½ cup
Lemon juice

Method:

Pav bhaji masala:

Peel the potatoes, clean the cauliflower florets, add them to the pressure cooker add water up to the veggie level and cook for 3 whistle. Remove from the cooker (remove the extra water)and mash them.

In the meantime make tomato puree:

Wash and blanch the tomatoes, then remove their skin and grind it in the blender. Keep aside the puree.

In wok heat butter 1tbsp, add ginger garlic paste and fry for few seconds, then add turmeric powder, red chilli powder and fry for a second.

Add chopped capsicum, fry for 1min
Now add the tomato puree, mix well and boil for 2 min.

Add the mashed potato and cauliflower followed by pav bhaji masala powder and salt.

Mix well, add little water if required and 1tsp butter. Close the lid.
Let them get cooked for 35 to 40 min till they get bind and raw smell goes (keep sautéing frequently)
Add salt, chilli powder, butter or pav bhaji masala at this point if required.
Add 1 tsp butter sauté well and remove from the stove.

Making pav:

Heat the pan place the bun coating with butter on both the sides and toast it.

Serve with sprinkling chopped onion, chopped coriander, and 1tsp lemon juice over the pav bhaji masala with toasted bun.

Tip:  If you don’t have pav bun, use hot dog bun.

Watermelon Milkshake

Happy Women’s Day. Here is the women’s day special, Watermelon Milkshake. As its watermelon season, I can see them everywhere. So what next, buy them :). Milkshake is first thing that came to my mind after buying it. Very easy (take less than 5min) and healthy drink.  

What you need:

Watermelon cut into cubes - 2 cups
Milk – 11/2 cup

Sugar – 2tbsp (adjust to your sweet level)

Ice cube (optional)

Method:

Remove the seeds and take the flesh from the watermelon.
Cut them into cubes. Add them to the blender.
Pour the milk and sugar to the blender. Blend together until smooth.
Serve chill.

Sending this recipe to Event by Archana's Kitchen - Summer Fiesta

Black-eyed peas Sundal/ Karamani Sundal

Sundal is a simple snack usually made of pulses. Sundal is the most prominent ‘Neivediyam’ (offering) made to the goddess Durga, Lakshmi, Saraswathi, during ‘Navarathri’ also called ‘Dasara’, one of the festivals of India celebrated nine days.

I sometimes prepare this for lunch as side dish. Tastes yummy with sambar sadam. Black- eyed peas sundal is one of the varieties of sundal. You can do this without sprouting also.

Ingredients:

Sprouted Black-eyed peas/Karamani – 1cup

Green chilli- 1

Mustard – 1tsp

Urad dal – 1tsp

Hing – 1tsp

Chopped coriander – 1tsp

Curry leaves – 1tsp

Turmeric – 1tsp

Salt to taste

Oil – 1tbsp

Method:

For Sprouting:

Soak Black-eyed peas in water for 8hours.

Transfer the peas to a thin plain cloth and drain the water completely.

Put it in an air- tight container and keep closed overnight or 8to 9 hours.

You will see the white tail like structure from the peas.

For Sundal:

Pressure cook the sprouted black- eyed peas, adding salt and pinch of turmeric. (2 whistle) and keep aside.

Heat oil in a pan, add mustard seeds, and after they splutter add hing, remaining turmeric, green chilli, urad dal, curry leaves, cooked peas and sauté for 2 min.

Add the chopped coriander, sauté and switch off the stove.
Now the healthy and tasty sundal is ready to serve.

Sending this recipe to jcooking odyssey's My Bowl of Snack event

              

Simple Oats upma

Oats as we all know is good for heart. If bored of preparing the same rava or semolina upma, this oats upma is a good option for breakfast or dinner. Good evening snack also. A healthy and cholesterol free food for everyone in the family.

Ingredients:

Oats (plain) – 1 ¼ cup (whole grain oats tastes even better)

Urad dal – 1tsp

Chana dal – 1tsp

Cumin seeds – 1tsp

Mustard seeds – 1tsp

Onion – 1medium

Tomato – ½

Green chilli – 1big

Coriander powder – 1tbsp

Turmeric powder – 1tsp

Chopped coriander – 1tbsp

Salt to taste

Oil- 1tbsp

Method:

In a pan add Oats and dry fry for 5min and keep aside.

Heat oil, add mustard seeds. When they start cracking add all other ingredients one by one, urad dal, chana dal, cumin, green chilli, onion and tomato. Then add turmeric powder, coriander powder, salt and fry for 2min till they mix well.

Now add the roasted oats mix well and sprinkle some water.

Close the lid and cook.

Sprinkle water frequently, sauté and close the lid.

Keep on sprinkling the water till the oats become soft.

Serve hot with raita, tomato sauce.Tastes good even without any side dish.

Coconut/ Thengai sadam

Coconut rice is rich in taste and aroma (even in cholesterol if you are health consciousJ). This comes under the ‘variety rice’ category, we say in tamil ‘kalandha sadam’. Easy to prepare. Simple side dish like papad (rice papad taste so good with this), vadam, and potato fry make the dish awesome. Here I made ‘Vendakai/ Okra More kozhambu’, which also goes well with thengai sadam. Leftover rice can also be used.

Ingredients:

Cooked rice – 3cups

Shredded coconut – 1 cup

Red chilli – 1

Green chilli – 1

Hing -1tsp

Mustard seeds – 1tsp

Urad dal – 1tsp

Cashew – 4 to 5

Curry leaves – 1tbsp

Salt to taste

Oil – 1tbsp (use coconut oil for more aroma and taste, here I used refined oil as I don’t have coconut oil)

Method:

Cook the rice and keep aside.

Heat oil in a pan, add mustard seeds when they start cracking add urad dal, hing, red chilli, green chilli, curry leaves and cashew (Keep aside few roasted cashews for garnishing). Fry for few seconds in low flame.

Add the shredded coconut, salt and fry for 2 to 3min.



Coconut mix before adding rice



Add the cooked rice when the coconut starts turning light brown.

Keep the flame low and slowly sauté for few seconds.

Garnish with cashew and serve hot.

Aloo/Urulaikizhangu Stuffed Chapati

This is one of the many varieties of stuffed chapatis. Make this dough just before making chapattis as we add onion and boiled potato which has watery nature. If you have leftover potato curry just use it in the place of masala. Serve hot with onion raita.

Ingredients:

For Potato Masala:

Boiled potato – 1 medium

Onion – 1 medium

Red chilli powder – 1tsp

Turmeric powder – 1tsp

Green chilli – 1

Chopped coriander – 1tbsp

Dhaniya/ coriander powder – 1tsp

Salt – ½ tsp

Oil – 1tbsp

For Chapati:

Wheat flour – 8handful (I use my hand to measure instead of cup, 1handful wheat flour = 1chapati)

Oil- 1tsp

Water

Oil/ghee – for topping

Method:

Making Dough:

Heat oil in a pan, add onion, green chilli, red chilli powder, coriander powder, turmeric powder, salt and fry till onion turn translucent.

Mash the boiled potato and add it to the onion, along with chopped coriander.

Fry for 2min till they get bind together.

Add them to the wheat flour.

Mix well. Start kneading the wheat flour slowly sprinkling water frequently.

Add oil to avoid sticking.

The water required of aloo chapati is less than normal chapati as the salt, potato and onion itself leaves water while making dough.

Keep the dough in a closed container for 10min.

Making Chapati:

Make lime size balls out of dough. Flatten them and toss it in the wheat flour both sides.

Press it using chapatti making roller into round shape chapatis.

In between heat the nonstick tawa. When it’s ready, place the pressed chapati and spread little oil/ghee over it.

When the brown spots start appearing turn the chapatti to other side and spread little oil/ghee.

Toss both sides till they get cooked.

Serve hot.

Onion Raita:

Beat one cup curd/yogurt and keep aside.

Cut onion lengthwise and add it to the curd.

Cut ½ green chilli, sauté in little oil and add it to the curd (this is optional if you don’t prefer spicy raita)

Add salt and sprinkle some chat masala powder over it, mix well and serve.