tag:blogger.com,1999:blog-70971206774913984942024-03-08T13:51:28.488-06:00Madras Cuisine - mouth watering recipes from singara chennaiWhen I think of Idli Sambar, Dosas or those special vadas I get reminded of my home town. Madras (a) Chennai has been a multi-cultural diverse place with a rich tradition in serving mouth-watering dishes. Madras has benefitted from numerous food influences mainly Chettinad, Andhra, karnataka & kerala cuisines.
Through this blog, i intend to share my recipes that i've learnt over years.Try 'em and leave a comment or 2.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7097120677491398494.post-70611091357835845302008-12-22T14:40:00.003-06:002008-12-22T14:44:40.278-06:00Mushroom Curry<br><a><img src="http://farm4.static.flickr.com/3090/3128347773_f43d9d3ec8.jpg?v=0" width="400"></a><br><br /><br />Serving size: about 4<br /><br />Ingredients<br />==========<br />whole mushrooms: 16oz pack. Chop or slice the mushrooms<br />onion: 1 medium size chopped fine<br />tomato:1 medium size chopped fine<br />green chillies: 3 chopped fine<br />ginger garlic paste: 1 tsp<br />oil: 1 tbsp<br />cilantro leaves for garnishing<br />salt to taste<br /><br />Seasoning:<br />=========<br />mustard seeds: 1/4 tbsp<br />cumin seeds: 1/4 tbsp<br />curry leaves: 1 sprig<br />turmeric powder: 1 pinch<br /><br /><br />Steps:<br />-----<br />1) Add oil to the pan and after it gets heated, add mustard,cumin, turmeric and curry leaves<br />2) After mustard seeds and curry leaves splutter, add chopped onions. Fry the onions until they becomes transparent<br />3) Add ginger garlic paste and fry for about 3 minutes<br />4) Now add tomatoes and green chillies. Cook until tomatoes become soft.<br />5) Add sliced mushrooms and salt. Mix everything and cook on a medium to low flame for about 8-10 minutes. If the curry is not hot enough for you, you can sprinkle from black pepper powder.<br /><br />Your mushroom curry is ready, garnish it with cilantro leaves and serve it with white rice or rotisManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com4tag:blogger.com,1999:blog-7097120677491398494.post-87277361170275092462008-09-28T15:25:00.004-05:002008-09-28T16:21:45.756-05:00Spinach Fry<br><a><img src="http://farm4.static.flickr.com/3174/2895803381_7fdab41853.jpg?v=0" width="400"></a><br><br /><br><a><img src="http://farm4.static.flickr.com/3019/2895803389_8c2a42247d.jpg?v=0" width="400"></a><br><br /><br><a><img src="http://farm4.static.flickr.com/3233/2895803399_5d28df952b.jpg?v=0" width="400"></a><br><br /><br><a><img src="http://farm4.static.flickr.com/3004/2895803407_58229ab7b7.jpg?v=0" width="400"></a><br><br /><br /><br />2 generous Servings<br />Preparation and cooking time: 40 minutes<br /><br />Ingredients<br />===========<br />10 ounce/ 280 grams bag of spinach. Wash and chop them.<br />chopped onion: 1 cup<br />chopped tomatoes: 1.5 cups<br />green thai chillies: 2 chopped<br />minced garlic: 1/2 tbsp<br />minced ginger: 1/2 tbsp<br />oil: 1 tbsp<br />mustard seeds: 1/4 tbsp<br />cumin seeds: 1/4 tbsp<br />turmeric: 1 pinch<br />salt as required<br /><br />Procedure:<br />==========<br />--Keep the pan on the stove and add oil<br />--After oil heats up, add mustard seeds,cumin and turmeric<br />--Mustard seeds will start spluttering. Add garlic and ginger<br />--Fry it on low flame for a minute <br />--Add chopped onions and chillies. Keep the flame medium to low and fry the onions until they become transparent. Deep frying or browning is not required<br />--Add the chopped spinach leaves, tomatoes and salt. Mix everything and cook for 12-15 minutes on medium to low flame.<br /><br />Serve this as a side dish for rice or rotis.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-3282390987711713222008-08-23T23:41:00.004-05:002008-10-04T12:19:08.053-05:00Fish Gravy (Meen Kolambu)Fish gravy with hot steamed rice is one of my favorites; this curry tastes better the next day<br /><br /><br><a><img src="http://farm4.static.flickr.com/3283/2791788440_dd5cefc8b8.jpg?v=0"></a><br><br /><br><a><img src="http://farm4.static.flickr.com/3101/2791788448_619ddfd90e.jpg?v=0" width="400"></a><br><br /><br /><br />Serving size: 4 <br /><br />Ingredients<br />==========<br />Tilapia fish fillet: 4 (you could use any fish you want).Cut the fish fillets and <br />clean them<br />small onions or shallots: 15 chopped fine<br />ginger garlic paste: 2 tbsp<br />1 medium tomato chopped fine<br />tamarind paste: 1/2 tbsp<br />thai green chillies: 2 slit vertically<br />mustard seeds: 1/4 tbsp<br />2 broken red chillies<br />10 curry leaves or a sprig<br />turmeric powder: a pinch<br />oil: 3-4tbsp<br /><br /><br />Masala:<br />======<br />cumin: 1/2 tbsp<br />white sesame seeds: 1/2 tbsp<br />black pepper corns: 1/4 tbsp<br />fenugreek seeds: 1/4 tbsp<br />coriander seeds: 1 tbsp<br />red chillies: 5<br />grated coconut: 2 tbsp. Add more if you like the coconut flavour<br /><br />dry roast all the above ingredients and grind them to a fine powder<br /><br />Steps:<br />=====<br />--Add oil in your pan and after oil heats up, add mustard seeds,curry leaves, green <br />chillies, broken red chilles,turmeric powder<br />--Mustard will start spluttering after which throw in the chopped onions<br />--Onions should be cooked until they become golden brown<br />--Add ginger garlic paste and cook for 2 minutes<br />--Add chopped tomato ( you could also grind tomato and add)<br />--Cook for another 3 minutes and mash the tomatoes with your spatula<br />--Add the ground powder,tamarind paste and enough water<br />--Add salt and simmer it. Cook the gravy for 40 minutes. You will notice the oil <br />floating<br />--Now add the fish pieces and cook for another 3 minutes. Switch off the gas and <br />garnish with cilantro leaves. Tilapia needs very less time to cook, hence i keep it <br />for only 3 minutes. Timing actually depends on the fish variety.<br /><br />You could also fry the fish pieces and then add them to gravy.Serve the curry with hot rice.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com1tag:blogger.com,1999:blog-7097120677491398494.post-5157470311525080332008-08-17T22:38:00.006-05:002008-08-17T23:13:43.396-05:00Spicy mutton pepper fryIngredients<br />===========<br />Mutton chops: 2 pound<br />Onions: 2 medium, thinly sliced<br />Green chillies: 4 slit vertically<br />Ginger garlic paste: 2 tbsp<br />Bay leaves: 3 small pieces<br />curry leaves: 1 handful<br />cilantro: 1/2 cup<br />Mint leaves: remove leaves from 2 stalks<br />cashews: 1/4 cup (optional)<br />OIL: 3 tbsp<br /><br />masalas:<br />------<br />Garam masala: 1/4 tbsp<br />Coriander powder: 1/2 tbsp<br />chilli powder: 1/4 tbsp<br />black pepper powder: 1 tbsp<br />cumin powder: 1/4 tbsp<br /><br /><br><a><img src="http://farm4.static.flickr.com/3290/2773617288_7825226921.jpg?v=0" width="450"></a><br><br /><br /><br />Procedure<br />---------<br />1) keep the pan on the stove, medium flame.Add 2 TBSP oil.<br />2) After the oil gets heated, add curry leaves, mint leaves and half of chopped cilantro leaves.<br />Add garam masala, cumin powder, coriander powder, ginger garlic paste<br />3) Simmer the flame and fry the masalas for 5 minutes<br />4)Now add the washed mutton pieces,chiili powder, peeper powder and mix everything<br />5) Increase the flame to medium and let everything cook for 5 minutes<br />6)Move this stuff to a pressure cooker and add 3/4th cup of water. Pressure cook until the mutton becomes soft. My cooker takes 7 whistles on medium to low flame.<br />7) Keep the pan again and add 1 tbsp of oil.<br />8) After the oil gets heated, add the bay leaves<br />Add chillies and fry for 2 minutes<br />9) Add the onions and cook it until it becomes light brown.<br />10)Add the cooked mutton to this pan and mix everything.<br />Add the remaining cilantro leaves and simmer it. Cook until the mutton becomes almost dry.<br /><br />You can fry the cashews and add it over mutton after it is done.Serve this dish with hot rice, goes well with sambar and rasam.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com2tag:blogger.com,1999:blog-7097120677491398494.post-37426224389140273032008-06-07T19:14:00.017-05:002008-06-07T19:37:45.353-05:00BajjiWhen i think of bajjis i get reminded of my college days. There was this road side stall in front of our hostel and this guy used to make onion,potato and chilli bajji. He used to serve it with chutney.Not sure what kind of oil he used but those were the best bajjis i tasted in my life.<br /><br />Hot bajjis with tea is one of my favorite snack, i love to have it especially when it rains.<br /><br />You can make around 5 bajjis using the ingredients given below.<br /><br /><br><br /><a><img src="http://farm4.static.flickr.com/3168/2559104829_c79c9c0843.jpg?v=0" width="450"></a><br /><br><br /><br />Ingredients<br />===========<br />Gram flour or Besan:1/4 cup<br />a pinch of baking soda<br />a pinch of Turmeric powder<br />coriander powder: 1/3 tbsp<br />red chilli powder: 1/4 tbsp<br />heavy pinch of rice flour<br />red color: a pinch<br />Water: 1/2 cup<br />salt as required<br /><br />Steps:<br />=====<br />--Mix the gram flour with rice flour,chilli, coriander, turmeric, salt, red color,baking soda<br />--Make sure the mixture doesn't have lumps<br />--Add the water and mix everything. Voila, your bajji batter is ready<br /><br />You can dip slices of onions,potatoes or bread in the batter and deep fry it in oil.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com1tag:blogger.com,1999:blog-7097120677491398494.post-2094587739063286352008-04-10T17:11:00.003-05:002008-09-06T13:21:02.803-05:00Veg Kurma<br><br /><a><img src="http://farm3.static.flickr.com/2363/2404384556_de8346e930.jpg?v=0" width="450"></a><br /><br><br /><br />Serving size: 4 people<br /><br />onions: 3 medium chopped<br />Green chillies: 6 chopped<br />ginger garlic paste: 2 tbsp<br />garam masala: 1/4 tbsp<br />coriander powder: 1/2 tbsp<br />cashews: 1/4 cup<br />bay leaves: 2<br />coconut milk: 1 cup thick<br />Turmeric powder: 1/5 tbsp<br />Mint leaves: approximately 10 leaves finely chopped<br />cilantro leaves as required<br />oil: 2 tbsp<br />salt as required<br /><br /><br />2-3 cups of vegetables: <br />=====================<br />Pick anything that you like. I use cauliflower florets, potatoes,peas,carrots,radish,beans and soya chunks.Cut the vegetables except soya and boil them in water (dont use excess water) with salt.Cook them 3/4th not fully.<br /><br />For soya chunks, i use the Nutrela brand. You can follow the instructions in the packet to learn the cooking instructions. Basically you need to cook soya for 5 minutes in boiling water and drain the water.Rinse soya in cold water and squeeze out the excess water.And your soya is ready to use.<br /><br />1) Keep the pan on the stove. Add 1/2 tbsp of oil <br />2) Add chopped onions and chillies. Saute them until onions turn light brown.<br />3) Add garam masala,cashews and ginger garlic paste. Add 1/2 tbsp of oil at this stage.Cook it for 2 minutes<br />4) Take everything out and grind them.<br />5) Keep the pan back on stove and add 1 tbsp of oil.<br />6) Add bay leaves,turmeric,mint and cilantro. Add the ground paste, coconut milk and 2 cups of water (you could add more water if you want the gravy thin)<br />7) Add coriander powder and salt. Have a low to medium flame & cook it for 15-20 minutes<br />8) Add the cooked vegetables,soya chunks to this gravy and leave it on stove for 10 more minutes.<br /><br />Alternatively you could also add the vegetables directly in kurma and cook them along with gravy.<br /><br />Serve this kurma with pulav/rotis/chapati/poori/idli/dosa.This kurma goes well with <br />anything.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com4tag:blogger.com,1999:blog-7097120677491398494.post-36072680708724647402008-04-09T23:07:00.013-05:002008-04-09T23:23:05.191-05:00Idli Upma<br><br /><a><img src="http://farm3.static.flickr.com/2414/2402710840_51f0e5a2b8.jpg?v=0"></a><br /><br><br /><br />If you have idlis remaining, this is the best way to consume it.<br /><br />Idli:4 Break idlis to real tiny pieces.<br />Vegetables of your choice: 1/2 to 3/4th cup chopped and boiled. I generally use peas, beans and carrots.<br />onion: 1 medium chopped<br />Green Chillies: 2 chopped<br />Tomato: 1/2 medium<br />Cilantro or coriander leaves: as required<br />Turmeric: 1 heavy pinch<br />Idli podi: 1/2 tbsp (optional)<br />salt as required<br /><br />Seasoning:<br />=========<br />curry leaves:4-5<br />mustard seeds: 1/4 tbsp<br />urad dhal:1/5 tbsp<br />channa dhal:1/4 tbsp<br />oil: 2-3 tbsp<br /><br /><br />Steps:<br />=====<br />1) Add oil in the pan and after the oil heats up, add all the seasoning stuff and turmeric<br />2) After mustard splutters, add onions and fry until it becomes transparent<br />3) Add tomatoes,chillies, boiled vegetables. Fry until tomatoes becomes soft.<br />4) Simmer it and add Idli pieces. Sprinkle idli podi and salt<br />5) Mix everything and leave it for 2-3 minutesManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-71277156082358690012008-04-09T22:43:00.010-05:002009-02-15T23:14:35.171-06:00Rava Upma<br><br /><a><img src="http://farm3.static.flickr.com/2171/2401844103_759baaf55d.jpg?v=0" width="475"></a><br /><br><br /><br />Serving: 2-3<br /><br />Ingredients:<br />----------<br />Coarse Rava (Sooji/Suji/Semolina): 1.5 cups (stores also sell fine rava, dont buy that)<br />onion: 1 medium chopped fine<br />green chillies: 4 chopped<br />cilantro or coriander leaves for garnishing<br />Ginger: 1 inch chopped fine<br />cashews: handful (optional)<br /><br />Seasoning:<br />----------<br />curry leaves:4-5<br />mustard seeds: 1/4 tbsp<br />urad dhal:1/5 tbsp<br />channa dhal:1/4 tbsp<br />oil: 2-3 tbsp<br />salt as required<br /><br /><br /><br />Steps:<br />-----<br />--Place a pan on the stove and add rava. Keep a low flame and roast it until rava turns slight brown and a nice aroma comes out<br />--Switch off the gas and keep the rava aside<br />--Keep the pan again and add oil. Have a medium flame<br />--Add mustard,channa dhal,urad dhal,curry leaves<br />--After mustard splutters, add onions,ginger,chillies,cashews.<br />--Fry until onions become transparent<br />--Add 3 cups of water <br /><br />For upma, use 1:2 measurements for water.Some people add little less water and like their upma dry.<br /><br />--Add salt<br />--After the water starts boiling,simmer the stove.<br />--Add rava gradually using your left hand and continue stirring using your right hand<br />--Add cilantro leaves, mix everything, simmer the stove.<br />--Stir it until the rava gets cooked,usually takes 5-7 minutes.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-38553213493151116572008-03-22T15:04:00.002-05:002008-03-22T15:10:38.118-05:00Vegetable Uthapam<br><br /><a><img src="http://farm4.static.flickr.com/3295/2352206597_581b449954.jpg?v=0" border="1"></a><br /><br><br /><br />Serving: 6-8 uttapams<br /><br />Ingredients<br />-----------<br />Batter: Sour dosa batter 3 cups<br />onion: 1 medium<br />tomato: 1 small size<br />Chillies: 3 chopped<br />cilantro or coriander leaves as required<br />curry leaves: 2 sprig<br /><br />vegetables of your choice: 3/4th cup to 1 cup. I use chopped carrots, chopped beans & peas <br /><br />Procedure<br />----------<br />--Chop onions,tomato, chillies,cilantro, curry leaves.Add to the batter and mix well.<br />--Steam or boil vegetables<br />--Add the vegetables with the soup to the batter. make sure you dont boil vegetables with too much of water. Otherwis ethe batter would become wattery<br />--Keep the dosa pan on the stove and heat it on medium flame<br />--Take a ladle full of batter and spread it on the tava<br />Keep the size of the uttapam small and thick.<br />--Add oil <br />--wait until the dosa becomes crispy on one side<br />--Flip the dosa and remove it after it gets cookedManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-30052248884794454402008-03-22T13:32:00.005-05:002008-03-22T13:40:15.414-05:00Uthapam<br><br /><a><img src="http://farm3.static.flickr.com/2183/2351991579_12dc3a2d9b.jpg?v=0" border="1"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2233/2352829220_ca8b34fa74.jpg?v=0" border="1"></a><br /><br><br /><br />Serving: 6 uttapams<br /><br />Ingredients<br />-----------<br />Batter: Sour dosa batter 3 cups<br />onion: 1 medium<br />Chillies: 3 chopped<br />cilantro or coriander leaves as required<br />curry leaves: 2 sprig, leaves chopped fine<br /><br /><br />Procedure1<br />----------<br />--Chop onions,chillies,cilantro, curry leaves.Add to the batter and mix well<br />--Keep the dosa pan on the stove and heat it on medium flame<br />--Take a ladle full of batter and spread it on the tava<br />Keep the size of the uttapam small and thick.<br />--Add oil <br />--wait until the dosa becomes crispy on one side<br />--Flip the dosa and remove it after it gets cooked<br /><br /><br />Procedure2<br />----------<br />--Chop onions,chillies,cilantro, curry leaves ( you will need more than an onion for this procedure).Keep it aside.<br />--Keep the dosa pan on the stove and heat it on medium flame<br />--Take a ladle full of batter and spread it on the tava.<br />Keep the size of the uttapam small and thick.<br />--Sprinkle onions,chillies...chopped.Add oil around dosa if required<br />--Cover the dosa pan with a lid<br />--wait until the dosa becomes crispy on the side facing down<br />--Open the lid and check if the dosa got cooked on the side facing up<br />--Remove it<br /><br />You can add grated carrot on the uttapam to make carrot uttapamsManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-45342163720558010482008-02-20T20:58:00.011-06:002009-02-15T23:17:47.170-06:00Rava Kichadi<br><br /><a><img src="http://farm3.static.flickr.com/2367/2280962958_833c29f8a7.jpg?v=0" width="450"></a><br /><br><br /><br />Serving: 2<br /><br />Ingredients:<br />----------<br />Coarse Rava (Sooji/Suji/Semolina): 1.5 cups (stores also sell fine rava, dont buy that)<br />onion: 1 medium chopped fine<br />Tomato: 1 medium chopped fine<br />green chillies: 2-4 depending on your taste.Chop them lengthwise<br />cilantro or coriander leaves for garnishing<br />Turmeric: 1 heavy pinch<br />Ginger: 1 inch chopped fine<br />Garlic: 1/3 tbsp (optional)<br />(you could also use 1 tsp ginger garlic paste)<br />garam masala: 1/4 tbsp (optional)<br />oil: 2-3 tbsp<br />salt as required<br /><br /><br />Seasoning<br />---------<br />curry leaves:4-5<br />mustard seeds: 1/4 tbsp<br />cumin seeds: 1/4 tbsp<br />channa dhal:1/2 tbsp<br /><br />Vegetables (optional)<br />---------------------<br />1 cup chopped vegetables of your choice. I use carrots, beans and peas<br />Recipe for this kichadi is same as semiya kichadi, only the water measurements will vary<br /><br />Steps:<br />-----<br />--Boil the vegetables with 1-1.5 cups of water if you are going to add them to upma and keep them aside<br />--Place a pan on the stove and add rava. Keep a low flame and fry it until rava turns very light brown<br />--Switch off the gas and keep the rava aside<br />--Keep the pan again and add oil. This time, medium flame<br />--Add mustard,channa dhal,cumin,curry leaves<br />--After mustard splutters, add onions , ginger, garlic,garam masala and turmeric.Fry until onions become transparent (dont over fry onions, onions should not turn brown)<br />--Add tomatoes & chillies and fry for another 10 minutes<br />--Add the vegetables with the soup.Add 3 cups of water if veggies are not used.If you are using vegetables then the soup plus the water should be 3 cups.<br /><br />--Add salt <br />--After the water starts boiling,simmer the stove.<br />--Add rava gradually using your left hand and continue stirring using your right hand.<br />--Add cilantro leaves, mix everything,simmer the stove<br />--Stir it & switch off the gas after rava gets cooked, usually about 5-7 minutesManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-73911169865459841932008-02-03T20:11:00.002-06:002008-04-10T19:32:46.710-05:00Hotel SambarThis is a special sambar that my mom cooks only on special ocassions. We used to call this sambar as 'Hotel Sambar'. It tastes amazing with Idli, dosa and hot rice. It takes a while to prepare this sambar but the end result is worth it<br /><br />Serving: 5-6 people<br /><br><br /><a><img src="http://farm3.static.flickr.com/2091/2240234371_e5833ef199.jpg?v=0"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2236/2240234377_126c2a97dd.jpg?v=0"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2044/2240234381_0b71fd9f2d.jpg?v=0"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2359/2240234387_f23ee126eb.jpg?v=0"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2163/2241047110_361b3532d6.jpg?v=0"></a><br /><br><br /><br />Cook Dhal<br />=========<br />Toor dhal:3/4 cup<br />Tomato: 1 Big chopped<br />Garlic: 1 flake<br />Turmeric: 1 pinch<br /><br />For seasoning:<br />=============<br />Oil – 2 tbsp<br />Mustard seeds – 1/3 tbsp<br />cumin: 1 heavy pinch<br />Broken red chillies – 2 (remove the seeds)<br />green chilli- 1 slit vertically (optional)<br />Curry leaves – 1 sprig<br />onion: 1 medium chopped lengthwise. You can also use 6 small onions<br />Garlic flakes: 1 medium, minced<br /><br />Vegetable:<br />==========<br />Have a cup or 1.5 cups of vegetables of your choice. I use a combination of carrots, beans, raddish,drumstick, caulifower, brinjal etc<br />pinch of salt and turmeric<br /><br />Sambar powder:<br />==============<br />Channa daal: 1/2 tbsp<br />Urad daal: 1/4 tbsp<br />Cumin seeds: 1/2 tbsp<br />Pepper corns 1/4 tbsp<br />Mustard seeds: 1/4 tbsp<br />Fenugreek seeds: 1 pinch<br />Asafoetida:1 small pinch <br /><br />Other ingredients<br />================<br />Coconut flakes: 2 tbsp<br />Tamarind juice: 1/4 cup thick juice made with 1/2 tbsp tamarind paste<br />Chilli powder: 1/3 TBSP<br />Coriander/Dhaniya powder: 1 TBSP<br />Cilantro/coriander leaves: 1/4 cup<br />Salt as required<br /><br />STEP1: (cook dhal)<br />==================<br />--Add dhal,tomato,1 garlic flake,turmeric,2 cups of water in a pressure cooker.<br />--Cook until the dhal becomes soft.(usually it takes 7 whistles, it can differ from cooker to cooker)<br />--Open the cooker and mash the dhal<br /><br />STEP2: (cook veggies)<br />=====================<br />Boil the vegetables three fourth in enough water with a pinch of salt and turmeric.Make sure you have atleast a cup of veg soup after the vegetables are cooked. Dont fully cook or overcook your vegetables<br /><br />STEP3:<br />=====<br />Toast grated coconut,grind it & keep it aside<br /><br />STEP4: (make sambar powder)<br />============================<br />Toast all the ingredients mentioned above for sambar powder and grind them to a fine powder<br /><br />STEP5: <br />======<br />--Keep your sambar utensil on the stove<br />--Add 2 tbsp oil. <br />--After oil heats up, add mustard seeds,cumin,broken chilli,green chilli, garlic and curry leaves. <br />--After mustard splutters, add onions and fry until it becomes translucent.<br />--Add a cup of water and heat it.<br />--Add tamarind juice,chilli powder,coriander powder,seasoning,cilantro leaves,salt and 1 full tbsp of ground sambar powder<br />--Add cooked dhal and cooked vegetables with water/soup (dont throw the water away)<br />--Add enough water and bring it to the consistency you want.<br />Close the vessel and boil the contents for 10-12 minutes in medium-low flame.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com2tag:blogger.com,1999:blog-7097120677491398494.post-51226843511436461662008-02-03T17:56:00.001-06:002008-02-03T19:53:17.257-06:00Urundai KolambuThis kolambu is very popular at my in laws place. My mother-in-law usually makes it during holidays as it takes a long time to prepare.<br /><br /><br><br /><a><img src="http://farm3.static.flickr.com/2055/2240151701_d12bbf0bb8.jpg?v=0"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2224/2239957305_7fcf38b0fa.jpg?v=0"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2310/2240151703_8e3d093076.jpg?v=0"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2107/2240741872_8f31ac3c87.jpg?v=0"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2302/2240736800_caeb954f17.jpg?v=0"></a><br /><br><br /><br><br /><a><img src="http://farm3.static.flickr.com/2170/2240736808_2fe2529e12.jpg?v=0"></a><br /><br><br /><br /><br />Ingredients for kolambu:<br />========================<br />onions: 1 medium chopped fine<br />tomatoes: 2 medium chopped fine<br />vegetables: 1 cup brinjals chopped lenth wise<br />cumin: 1/4 tbsp<br />black pepper corn: 1/4 tbsp<br />garlic: 2 cloves<br />ginger: 1 tbsp chopped<br />red chilli powder: 1/3 tbsp<br />coriander powder; 1/2 tbsp<br />curry leaves: 1 handful<br />fenugreek seeds: 1 heavy pinch<br />coconut milk: 1/2 cup thick<br />oil as required<br /><br />Seasoning<br />=========<br />mustard seeds: 1/4 tbsp<br />curry leaves as requried<br />oil: 2 tbsp<br />green chilli slit lengthwise<br /><br />Ingredients for urundai:<br />=======================<br />chana dhal: 3/4 cup<br />onion: 1 medium chopped<br />green chillies: 3 <br />ginger: 1 inch strip<br />turmeric: 1 pinch<br />salt<br /><br />Step1: Make Kolambu:<br />===================<br />1) Keep a kadai and add 1 tbsp of oil. <br />2) Add cumin,pepper corn,chopped onions and fry them on medium flame<br />3) Add ginger & garlic. Fry it for 2 minutes<br />4) Add tomatoes & Cook until tomatoes become soft. <br />5) Grind this and keep it aside<br />6) Keep the pan back<br />7) Add 2 tbsp oil<br />8) Add fenugreek seeds and curry leaves. <br />9) After curry leaves starts spluterring add brinjals<br />10) Fry for 5 minutes<br />11) Add half a cup of water and let the vegetables cook for 10 minutes<br />12) Now add the ground mixture,coconut milk, chilli powder,coriander powder,turmeric, salt and enough water. <br />13) cook the gravy for 20 minutes on a medium to low flame until the raw aroma goes<br /><br />Step2:Seasoning:<br />================<br />Heat 2 tbsp of oil in your seasoning pan and add all the seasoning stuff<br />After curry leaves and mustard splutters, switch off the gas<br /><br />Step3: make urundai<br />====================<br />1) Soak chana dhal for 2 hours<br />2) grind it with chillies and ginger to a coarse paste<br />3) Add chopped onions, turmeric and salt<br />4) Mix everything and make small lemon size balls out of it<br />5) Add water in your idli cooker and heat it<br />6) Grease your idli pans with oil and place the urundais on the idli plates<br />7) Close the pan and steam it for 8 minutes<br />8) take them out and drop them in the kolambu<br /><br />Simmer the kolambu and leave it for 5 minutes. Switch off the gas and add the seasoning. Serve with hot rice and appalam or boiled eggsManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com2tag:blogger.com,1999:blog-7097120677491398494.post-64166067957242385242008-02-03T17:51:00.003-06:002008-12-26T11:55:52.722-06:00Dhal Dosa or Adai<br><br /><a><img src="http://farm3.static.flickr.com/2300/2240926152_5ff7f5db90.jpg?v=0"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2414/2240001833_d1f4e06307.jpg?v=0"></a><br /><br><br /><br />You can use equal proportions of dhal varieties and rice. I have taken quarter cup each.<br /><br />raw rice: 1/4 cup<br />toor dhal: 1/4 cup<br />yellow moong dhal: 1/4 cup<br />Channa dhal: 1/4 cup<br /><br />cumin: 1tsp<br />ginger: 1 inch strip<br />red chillies: 3<br />salt as required<br />onion: 1 or 2 medium size chopped fine (optional)<br />Cilantro leaves as required(optional)<br /><br /><br />--Soak all the ingredients for 2 hours and grind them with red chillies,cumin and ginger. Batter need not be very smooth for dhal dosa.<br />--Take out the batter,add salt,chopped onions & cilantro<br /><br />Make thin crispy dosas or thick dosas and serve it with chutney powder or chutney or sambarManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-62975760859700414782008-01-26T12:57:00.000-06:002008-02-02T20:40:11.649-06:00Godhumai Dosa/Wheat DosaThis dosa is the simplest of all dosa varieties.Reason being, no grinding or fermentation is required. It just takes minutes to make these dosas.Comes very handy when you are tired or in no mood to cook anything for dinner.<br /><br />You can make 12 dosas from the indredients below<br /><br /><br><br /><a><img src="http://farm3.static.flickr.com/2386/2237477749_e7373dfdb8.jpg?v=0" width="450"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2206/2237477751_a90de41e61.jpg?v=0" width="450" ></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2209/2237477753_52cb3e4dfa.jpg?v=0" width="450" ></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2070/2237477755_2301ec88ea.jpg?v=0" width="450" ></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2319/2237477757_f906ce4c38.jpg?v=0" width="450" ></a><br /><br><br /><br />Ingredients:<br />===========<br />Wheat flour: 1 cup<br />rice flour: 1/4 cup<br />salt and water as required<br /><br />onions: 1 small chopped fine<br />green chillies: 1 chopped fine<br />ginger: 1/2 tsp chopped fine<br />curry leaves: 3 chopped fine<br />cilantro/coriander leaves: 1/4 cup chopped fine<br /><br />Steps:<br />=====<br />1) Make batter out of wheat and rice flours. Batter consistency should be thinner than the regular dosa batter<br />2) Add salt <br />3) Add onions/chillies/other items mentioned above<br />4) Mix the batter and make thin or semi thick dosas. Wheat flour sticks to the dosa pan and spreading the dosa might not be easy. Keep a low flame when you add the batter and spread it. Then you could increase the flame to medium.<br /><br />Dont be discouraged if your dosas dont come out well, keep trying and you will learn the trick.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com2tag:blogger.com,1999:blog-7097120677491398494.post-73906355497096297922008-01-23T19:30:00.000-06:002008-01-23T19:33:13.087-06:00Keerai KolambuServing: 4 people<br /><br />Ingredients<br />==========<br />Toor dhal:1/2 cup<br />Spinach: 1 big bunch (can use any variety of green leaves).Remove the leaves, wash and chop<br />Tomato: 1 medium chopped<br />Onion: 1 medium chopped<br />Green chillies: 4-5 chopped<br />Garlic flakes: 2 small or 1 big clove<br />Turmeric: 1 heavy pinch<br />Tamarind juice: 1/4 cup thin juice (water consistency)[ if the greens variety that you are using has a sour taste naturally,then do not use tamarind juice]<br />Salt and water as required<br /><br />For seasoning:<br />=============<br />Oil or ghee – 1 tbsp <br />Mustard seeds – 1/4 tbsp<br />Jeera or cumin: 1/4 tbsp<br />fenugreek seeds: 1 pinch<br />Broken red chillies – 1 (remove the seeds)<br />Hing/Asafoetida: 1 pinch<br />Curry leaves – 1 sprig<br /><br />STEPS:<br />=====<br />1)Heat your pressure cooker<br />2)Add the leaves,dhal,onions,tomatoes,chillies,garlic,tamarind juice,salt,turmeric,and 2 cups of water<br />3)Pressure cook it on medium flame upto 5-7 whistles,until dhal should get cooked completely.<br />4)Mash the contents(dont use the mixer/grinder/juicer) <br />5)Add more water if you want and boil it for 2 minutes<br /><br />--Take a small pan and add oil/ghee<br />--Add all the seasoning stuff<br />--After the mustard splutters,saute the contents<br />--Pour this into the mashed keerai kolambuManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com2tag:blogger.com,1999:blog-7097120677491398494.post-91188658628408970112008-01-21T15:58:00.000-06:002008-01-22T12:15:04.068-06:00PesarattuI tasted pesarattu on our way to Tirupati in chittoor.It tasted so different from our regular dosas that i wanted to try after i returned. It happens to be my father in law's favorite dosa too. Another reason for me to try :-). Following recipe was shared by my friend. Believe me, its so easy to make, tasty and very healthy.<br /><br /><br><br /><a> <img src="http://farm3.static.flickr.com/2377/2210875982_7b397db025.jpg?v=0" ></a><br /><br><br /><a> <img src="http://farm3.static.flickr.com/2032/2210876116_233ac1a10d.jpg?v=0"></a><br /><br><br /><a> <img src="http://farm3.static.flickr.com/2120/2210876226_911e0e5e8f.jpg?v=0"></a><br /><br><br /><a> <img src="http://farm3.static.flickr.com/2410/2210876320_7762e65d5c.jpg?v=0"></a><br /><br><br /><a> <img src="http://farm3.static.flickr.com/2035/2210081607_9d2217d196.jpg?v=0"></a><br /><br><br /><br />green moong dhal: 1 cup<br />cumin: 1/4 tbsp<br />Green chillies: 2<br />ginger: 1 inch thin strip<br /><br /><br />Soak dhal overnight and grind all the above ingedients.Make thin crispy dosas. <br /><br />Tastes great with sambar and coconut chutney<br /><br />You could also mix chopped onions in the batter or sprinkle them on the dosaManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-6733888544901153622008-01-20T17:19:00.000-06:002008-01-20T17:21:04.894-06:00Ragi Dosa Recipe2This dosa can be made with the left over dosa batter.<br /><br />Dosa batter: 3 cups<br />ragi flour: 3/4 cup<br />salt<br /><br />--Add little water to ragi flour and mix it well.<br />--Add this ragi to dosa batter. Mix everything.<br />Add salt as required.<br />--Keep the dosa pan on the stove.After the dosa pan gets heated up,take a laddle full of batter and pour it on the plate. Spread it thin if you like thin crispy dosas<br />--Flip the dosa and remove it after it is completely cooked.<br /><br />Tastes great with toor dhal sambharManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-59764206289566498442008-01-20T17:04:00.000-06:002008-01-20T17:17:52.340-06:00Ragi Dosa recipe1You can make 4 small sized dosas with the ingredients below. Ragi has lot of nutritional value and for some reason, it is losing its popularity in south.I learnt some of the ragi recipes from my grand mother who was very fond of this cereal.<br /><br />Ragi flour: 1 cup<br />rice flour: 2 TBSP<br />coconut flakes or grated coconut: 1 TBSP (optional)<br />onion: half an onion chopped fine<br />Green chilli: 1 finely chopped<br />cilantro leaves: as required, finely chopped<br />salt<br /><br /><br />--Make batter out of the ingredients mentioned above. Batter should be in regular dosa consistency.Leave the batter for 10 minutes<br />--Keep the dosa pan on the stove<br />--After the dosa pan gets heated up,take a laddle full of batter and pour it on the plate.<br />Unlike regular dosa batter, ragi batter will not spread easily.Dosa will be slightly thicker.<br />--Flip the dosa and remove it after it is completely cooked.<br /><br />Serve with coconut chutney.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-30303808432912323532008-01-20T16:48:00.000-06:002008-01-21T18:21:05.539-06:00Easy Dum BiriyaniThis is the easiest dum biriyani i have learnt and tastes amazing. Though it takes a while to prepare everything, the end result is worth all the work and time.<br /><br /><br /><a><img src="http://farm3.static.flickr.com/2416/2208010884_f8962818d0.jpg?v=0" ></a><br /><br /><br /><br /><br />serving size 2-3<br /><br />1.For rice<br />=========<br />Basmati rice: 1 cup ( 250 gms)<br />Bay leaves: 1<br />cloves: 1<br />Cardamom: 1<br />oil: 1/4 tbsp<br /><br />2.Biriyani masala-Toast and grind:<br />===============================<br />cumin: 1/4 tbsp<br />Black cumin: 1/4 tbsp<br />black pepper: 1/4 tbsp<br />fennel seeds: 1/4 tbsp<br />cloves: 2<br />Cinnamon stick: 1 inch <br />Cardamom: 2<br /><br />3.Chicken Marination:<br />==================<br />chicken: 1 pound <br />yogurt: 1/2 cup<br />lemon juice: 1 tbsp<br />coriander powder: 1/2tbsp<br />red chilli powder: 1/3 tbsp<br />ground powder from section2 above<br />turmeric powder: 1 pinch<br />mint leaves: 1/2 cup finely chopped<br />cilantro leaves: 1/2 cup finely chopped<br />ginger garlic paste: 2 tbsp<br />green chillies: 2 chopped fine<br />salt as required<br /><br />4.Fried Onion<br />==========<br />Slice half an onion to thin pieces and fry them in oil. Onions should turn golden brown<br /><br /><br />5.Others:<br />======<br />onions: 1 medium sized, sliced thin<br />Bay leaves: 2<br />star aniseeds:1<br />Marati moggu: 1<br />cashew nuts: handful<br />red and yellow saffron--a pinch each<br />oil: 3 tbsp<br /><br />STEPS:<br />======<br />--Marinate chicken with ingredients mentioned in section3<br />--Boil water in a big container and add ingredients from section1. Cook rice until it is half cooked, strain the water and keep the rice aside<br />--Keep a container on the stove. The container should have a thick base and should be deep.Add oil, bay leaves,start aniseeds, marati moggu.<br />--Add the sliced onions and cashews<br />--Fry the onions until light brown and add the marianted chicken<br />--Dont close the container, cook the chicken for 10 minutes. Dont add water because chicken would leave water which is enough for biriyani<br />--Simmer the stove after 10 minutes.Spread the chicken so that it becomes like a bed for the rice<br />--Add the cooked rice over the chicken and spread it even<br />--Mix safron with little water and sprinkle on the rice. You could use red and/or yellow colors<br />--Add the fried onions over it, spread it<br />--Take a towel and cover the container. Place the lid over the towel and cover it tight. Have a very very low flame<br />--Leave it for 30 minutes and your biriyani is done.<br /><br />When you serve the rice, take it from down so that you get both gravy and rice.Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-87970043267947097122008-01-20T00:29:00.000-06:002008-01-20T16:35:47.348-06:00Semiya Kichadi<a><img src="http://farm3.static.flickr.com/2388/2205001087_5af955cc6f.jpg?v=0" width="400"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2173/2205001091_66f2570596.jpg?v=0" width="400"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2280/2205001103_8d3809478c.jpg?v=0" width="400"></a><br /><br><br /><a><img src="http://farm3.static.flickr.com/2133/2205001109_0afe2a0534.jpg?v=0" width="400"></a><br /><br><br /><br />Serving: 2<br /><br />If you've a big appetite , you can complete the whole stuff without sharing with <br />anyone :-)<br /><br />Ingredients:<br />----------<br />Semiya: 1.5 cups<br />onion: 1 medium chopped fine<br />Tomato: 1 medium chopped fine<br />green chillies: 2 chopped lengthwise. If the chillies are not hot enough, add more to suit your taste<br />cilantro or coriander leaves for garnishing<br />Turmeric: 2 pinches<br />Ginger garlic paste: 1 tbsp<br />Garam masala: 1/4 tbsp (optional)<br />oil: 2-3 tbsp<br />salt as required<br /><br /><br />Seasoning<br />---------<br />curry leaves:4-5<br />mustard seeds: 1/4 tbsp<br />channa dhal:1/4 tbsp<br />urad dhal: 1 pinch (optional)<br />cashews: 1 handful (optional)<br /> <br /><br />Vegetables (optional)<br />---------------------<br />1 cup chopped vegetables of your choice. I use carrots, beans and peas, chopped <br />fine<br /><br />Steps:<br />-----<br />--Boil the vegetables with 1-1.5 cups of water if you are going to add them to <br />semiya and keep them aside<br />--Place a pan on the stove and add semiya.Keep a low flame and fry it until semiya <br />turns very light brown<br />--Switch off the gas and keep the semiya aside<br />--Keep the pan again and add 1 tbsp oil. This time, medium flame<br />--Add mustard,channa dhal,cashews,curry leaves<br />--After mustard splutters, add onions and turmeric.Fry until onions become <br />transparent<br />--Add ginger garlic paste and garam masala. Add 1 tbsp of oil and fry everything<br />--Add tomatoes & chillies and fry for another 10 minutes<br />--Add the vegetables with the soup<br />--Add 1.5 cups of water if veggies are not used.If you are using vegetables then <br />the soup plus the water should be 1.5 cups.Dont add too much water, semiya will <br />become soggy<br />--Add salt <br />--After the water starts boiling,simmer the stove.<br />--Add semiya and cilantro leaves<br />--Stir it until the semiya gets cooked and becomes dryManjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0tag:blogger.com,1999:blog-7097120677491398494.post-42905707674926539682008-01-19T22:07:00.001-06:002012-12-03T17:39:56.417-06:00Hot fluffy IdlisIdli is my most favorite tiffin item and i could have it at time of the day and with any chutney or gravy. Idli used to be my everyday breakfast during my school days and my mom would make amazing chutneys and sambar to go with it. They are easy to make & quick too. My favorite side item with idli is the most famous SAMBAR. Idli Sambar is the best breakfast i could ask for<br />
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<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img border="1" src="http://farm3.static.flickr.com/2240/2210119655_9a6c37e3ab.jpg?v=0" /></a><br />
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<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img border="1" src="http://farm4.static.flickr.com/3029/2352802874_6554533d14.jpg?v=0" /></a><br />
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Idli Sambar<br />
<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img border="1" src="http://farm3.static.flickr.com/2060/2352802850_bc7a3e7386.jpg?v=0" /></a><br />
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Idli with Chutney and Sambar<br />
<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img border="1" src="http://farm3.static.flickr.com/2058/2352802856_23d7cc3447.jpg?v=0" /></a><br />
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Idli with chicken kolambu<br />
<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img src="http://farm3.static.flickr.com/2280/2210121137_40dc85442a.jpg?v=0" /></a><br />
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Idli rice: 4 cups<br />
Urad dhal: 1 cup<br />
Fenugreek: 1/4 tbsp<br />
Salt: 1/2 tbsp<br />
Baking soda: 1 pinch (optional)<br />
Cooked white rice or aval: 1 cup (optional). If you are using aval, soak it before grinding.<br />
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--Soak rice (add fenugreek to it) and urad dhal together or separately for 12 hours<br />
--Grind them along with cooked rice or aval. I usually grind cooked rice or aval first and then add both soaked raw rice and urad dhal.<br />
Adding cooked rice or aval makes the idlis very soft.<br />
--Mix them well, add salt and baking soda<br />
--Let this batter ferment for 12 hours<br />
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--Add water to your idli pan, one inch of water should suffice<br />
--Keep it on the stove.<br />
--Grease the idli plates with oil and fill each of them with 3/4th full of batter.<br />
--Arrange the idli plates in the stand and place it in the idli pan after the water starts boiling<br />
--Close the pan and keep it on a medium flame for 10 minutes<br />
--After 10 minutes, switch off the gas and open the lid. Timing depends on the idli pan you are using, you'll have to experiment with it before getting it right.<br />
--Let out the steam and remove the idlis.<br />
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<b>GENERAL TIPS</b><br />
1) DONOT over steam the idlis<br />
2) DONOT leave the idlis in the pan after switching off the gas.Open the lid immediately. <br />
3) After you remove the idlis from the pan, leave it for 2-3 minutes and remove them one by one.<br />
4) Rinse your idli spoon in cold water before removing each idli, idli will come out complelety without sticking to the pan<br />
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<b>My idli pan with spoon</b><br />
<a href="http://www.blogger.com/blogger.g?blogID=7097120677491398494"><img border="1" src="http://farm3.static.flickr.com/2337/2210122569_3721120969.jpg?v=0" /></a>Manjuhttp://www.blogger.com/profile/14849844303909308613noreply@blogger.com0