Saturday, 29 August 2020

வெந்தய குழம்பு | Vendhaya (Fenugreek) Kuzhambu

Vendhaya kulambu is easy to make, delicious kuzhambu / gravy, which I learnt from my mom. It is very flavorful, tangy and spicy gravy suits best with rice, idli and dosa.

Try it out and give your feedback.


Ingredients

Small onions - 15 to 20 
Tomato – 1 small 
Tamarind - 1 big gooseberry size 
Turmeric powder - ½ tsp 
Red chilli powder - 1 tsp 
Coriander powder- 2 tsp (heaped) 
Salt – to taste 

Dry Roast and Grind: 
Fenugreek Seeds - 1 tsp (taste the gravy and add more to suit you). 

To Grind: 
Coconut - ¼ to ½ cup 

For Seasoning: 
Fenugreek seeds - ½ tsp 
Fennel seeds - ½ tsp 
Curry leaves - 1 sprig 
Oil - 1 to 2 tbsp (Preferably sesame oil) 





Directions:

Heat a pan add fenugreek seeds and dry roast it in low flame; till  it changes colour. Allow to cool and grind it into fine powder.

Add coconut in mixer and  grind it into paste by adding water. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.

Once it splutters, add small onions and fry  till the colour changes slightly.  Next add chopped tomatoes and salt, fry till tomato becomes become soft.

Then add tamarind extract, all spice powders and allow to boil.

Once it is started to boil, add coconut paste. Give it a mix. Once it started to boiling again.

Close the pan with a lid; let it simmer for 10 minutes or till the oil comes out. 

Last, add fenugreek powder and give it a mix.

Remove from fire and serve hot with steamed rice.

Note:

You may adjust the salt and spice levels to suit your taste.

The colour of the kulambu depends upon the colour of the spice powders you are using.

you can also add sambar powder instead of red chilli powder and coriander powder for this



Wednesday, 26 August 2020

Pesarattu | பச்சை பயறு தோசை | Green Gram Dosa | Healthy, Protein Rich, Gluten Free Dosa | பெசரட்டு

Green Gram Dosa / Pesarattu is an easy to make, healthy dosa that doesn't require fermentation but can be used directly after grinding. If planning to prepare for breakfast, you may have to soak Green Gram overnight.

Try and give your feedback.


Ingredients: Green gram / பச்சை பயறு – 1 cup 
Raw Rice – ¼ cup 
Green chillies – 2 or 3 
Ginger – 1 big piece 
Cumin seeds – 1 tsp 
Salt – as required 
Oil – to drizzle over dosa

 For Topping: Chopped Onion





Directions:

Wash green gram and rice thoroughly ; allow to soak for 4 to 6 hours or overnight.

Once it is soaked; drain the water completely.

Take a mixer add drained green gram and rice along with jeera, green green chillies and ginger & salt.

Grind into paste by adding water. Transfer it to a separate container and mix well. 

 The batter should not be too thick or thin.

Heat the dosa pan; pour a ladle full of batter and spread it in circular motion from inside.

Drizzle some oil over the dosa, close with the lid and allow it cook or flip it and cook on both sides.

Remove dosa from the pan and serve hot with Ginger chutney / Coconut chutney.



Note:

You can increase the amount of green chilli, according to your taste.

Addition of rice , gives crisp texture to dosa.

Wednesday, 12 August 2020

Paneer Sandwich | Paneer Veg Sandwich | Grilled Paneer Sandwich | Kids Favorite Lunch Box Recipe

Try this yummy, filling and healthy Paneer sandwich / Paneer vegetable sandwich for your kids lunch box /for breakfast or tea time snack with hot tea!


Ingredients: (serves 1 or 2): 

Bread – 4 to 6 slices 
Paneer – 1 cup (grated) 
Carrot – 1 tbsp (grated) 
Onion – 1 tbsp (finely chopped) 
Chilli powder – ½ tsp 
Garam masala powder – ½ tsp 
Salt - to taste 
Coriander leaves –1 tbsp (finely chopped) 
Butter - to toast the bread 
Tomato sauce / ketchup - 1 to 2 tbsp 

Note: You may adjust salt and spice level to suit your taste.




Directions:

Take a bowl add grated paneer, onion, red chilli powder, garam masala powder, grated carrot, corriander leaves, tomato sauce and salt.

Mix it well and keep aside. 

Spread the paneer mixture on one slice of the bread and cover it with the another slice. 

Spread butter on top of the bread and close the grill.

Grill the sandwich till it becomes golden brown in colour, it will take about 2 to 4 minutes.

Cut the sandwich into half and it is ready to serve.

Note:


Instead of tomato ketchup, you can try green chutney.

You can also prepare this sandwich in tawa.


Saturday, 1 August 2020

Tomato Rice | தக்காளி சாதம் | Tomato Rice in Pressure Cooker | Thakkali Sadam | Lunch Box Recipes

Hi, Looking to make quick and easy rice variety for your lunch / picnic / children school box needs or how to make better Tomato Rice.  

Here's an interesting and simple recipe for you to prepare Tomato Rice using Pressure Cooker.


Serves - (2 to 3 approximately)

Ingredients

Rice - 1 cup (ponni raw rice or basmati)
Water - 2 cups (to cook the rice)
Tomato - 2
Onion - 1
Green chillies - 2
Garlic - 6 to 8 cloves
Turmeric powder - 1/2 tsp
Red chilli powder- 3/4 tsp
Coriander powder - 1/2 tsp
Salt - to taste

For seasoning:
Oil - 1 or 2 tbsp
Cinnamon - 1
Cloves - 2
Cardamom - 1
Fennel seeds - 1 tsp
Curry leaves - 1 sprig



Directions:

Wash and soak the rice in water for nearly for 15 minutes.

In a pressure cooker, add oil and ghee. Once it becomes hot, season it with cinnamon, cloves, cardamom and fennel seeds.

Once it crackles; add chopped garlic, onions and green chillies.  Stir well till it becomes translucent.

Add tomatoes, salt, turmeric powder, red chilli powder and corriander pwder.  Sauté well till the tomatoes become soft.

Add 2 cups of water to the tomato mixture and allow to boil. Once it starts boiling add drained rice.

When the water starts boiling, mix well and check for salt.

Close the cooker with the lid.  After the first whistle simmer for five minutes and switch off the gas.

Serve hot with any coconut thogayal / raita.


Note:

Amount of water will vary according to variety or quality of rice.


Tuesday, 28 July 2020

Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala

Here's an interesting recipe of Vegetable Bread Masala | Quick Meal Recipe Using Bread and Vegetables | Brown or White Bread Masala for you. 

This serves well as an all time spicy snack or meal that suits best for breakfast, mid-morning, brunch, lunch, evening or dinner.


Ingredients:

White  / Brown Bread - 6 to 8 slices
Onion - 1(finely chopped)
Ginger garlic paste - 2 tsp
Tomato - 2 (chopped)
Carrot - 1(chopped into small pieces)
Capsicum - 1(chopp into pieces)
Green peas - 1/4 cup(i have used frozen)
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Tomato ketchup - 1 tbsp
Corriander leaves - 1 tbsp(finely chopped)
Salt - as required

For seasoning:

Oil - 1 or 2 tbsp
Cumin seeds / jeera - 1 tsp


Directions:

Chop the bread slices into cubes / pieces.

Heat oil in a pan, season it with cumin seeds.

Once it splutters, add onion and saute till colour changes.

Next add ginger garlic paste and chopped tomatoes.  Give it a stir and add carrots, capsicum, green peas, red chilli powder and garam masala powder.

Add little water; close the lid and allow to cook for 5 minutes till vegetables becomes soft .

Once the veggies are cooked, add tomato sauce and coriander leaves. Give it a mix.

Add cubed bread pieces and mix well till masala coats the bread pieces completely.

Now vegetable bread masala is ready to serve.



Note:

Adjust the spice level according to your taste.





Thursday, 23 July 2020

Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை

Hai, Here's an interesting recipe for you to make spicy, tasty and cruncy Beetroot Masala Vadai / பீட்ரூட் பருப்பு வடை / Beetroot Vada / Masala Vada / பருப்பு வடை that would make a good tea time or lunch or dinner starter or accompaniment and a quick meal recipe for lock down times.



Ingredients:

Beetroot  - 1 (Clean, peel the skin  and grate)
Channa dal - 3/4 cup
Toor dhal - 1cup
Onions -  1 medium sized
Coriander leaves - 1 tbsp (Finely chopped)
Curry leaves - 1 sprig 
Rice flour - 1 or 2 tbsp
Salt - to taste
Oil - for deep frying
Water to soak dhals

To Grind:
Green chillies -2
Red chillies - 2
Ginger - 1”
Garlic - 5 or 6 cloves
Saunf or aniseed - 1 tsp



Directions:

Soak channa dal and toor dhal together for 2 hrs.

Drain the water completely; keep it aside.

Grind in a small jar; red chiilies, green chillies, ginger, garlic and fennel seeds into coarse paste.

Grind separately (don't add water while grinding) the dhal coarsely.

Now add the spice paste and grated beetroot to the dhal mixture and grind it using pulse mode.

Take a bowl and add the  beetroot mixture, chopped onion, salt, coriander leaves, curry leaves and rice flour;  mix well (if you feel the vada mixture is not firm , then add more rice flour to make it firm).

Mould the mixture into small balls and flatten them.

Deep fry the vadas in low flame; wait till it becomes golden brown.


Serve hot.



Monday, 20 July 2020

Palak Egg Bhurji / Spinach Egg Bhurji

Hi, Ever wondered how to make Palak Egg Bhurji / Spinach Egg Bhurji / Palak Anda Bhurji / கீரை முட்டை பொரியல் / Keerai Muttai Poriyal or what would be a healthy dish with the goodness of both veg and non-veg? 

Here's an interesting and nutritious recipe for you using the vitamin rich Spinach / Palak / Keerai and the protein rich Egg / Muttai with the enhanced taste and health benefits in combination of both that helps as an immunity booster and in improving overall health. 



Ingredients:

Spinach - 1 big bunch
Eggs - 3
Onion - 1 (finely chopped)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Pepper Powder - 1 tsp
Salt - to taste

For seasoning: 
Coconut oil - 1tbsp (you can use any oil)
Cumin seeds - 1 tsp

 You tube video:



Directions:

Clean and wash the spinach . Drain the water and chop the leaves finely along with tender stalks. Keep aside.

Break eggs in a bowl and beat it thoroughly; keep aside.

Heat oil in a kadai; season it with cumin seeds.

After it crackles, add chopped onion.  Fry till onion becomes translucent.

Next add red chilli powder, turmeric powder and salt. Give it a mix .

Now add chopped spinach leaves. (no need to water; because spinach tend to ooze out more water). Give it a mix.

Cook till the spinach becomes soft and water dries up.

Add the eggs along with pepper powder into the center of the pan, slowly mix in the spinach mixture till it blended well.

Serve hot.