My First Recipe Rasam Rice with Potato Curry

Its the year 2007 i started to cook on my own.. very fortunate that i had the picture of my first recipe  - rasam rice with potato curry. There are lot varieties of south indian food dishes...but i bet you that rasam rice with potato curry would be so tasty than compared with any rice varieties. the perfect chemistry works out between this rasam rice and potato curry.

cookingly yours,
vinu


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Capsicum Rice

How to make Capsicum / bell-pepper masala rice

There are lot of variety rice dishes like tomato rice, coconut rice, tamarind rice, pudina rice, lemon rice and so on...but i found "capsicum rice" is one of the easiest variety rice dish and also you can do this at very lesser time.
There are lot of healthy informations about capsicum which you google out. here we go with the recipe....

Ingredients:

capsicum - 1 (chopped)
butter - 1tbsp
salt to taste

For coarse dry mixture (dry roast):

red chillies - 10
coriander seeds - 1 tpsp
curry leaves - few
mustard seeds - 1/2 tbsp
groundnuts/ peanut - 1tbsp


Method to prepare capsicum rice

1. Dry roast all the ingredients mentioned above and make coarse powder in a blender. Do not make fine powder since we want the crispy kind of thing.
2. Boil the rice and put the necessary amount of rice in a large pan and keep it out for some time. The rice should be cooked in a way that it should be separated with each other..Thats how we make for variety rices..
3. Heat the butter in a hot pan and add few mustard seeds and curry leaves..once it starts to crackle, add the rice along with coarse mixture. Mix it thoroughly and add salt to taste.
4. Serve hot.
Hope you enjoyed this session of preparing capsicum rice with me. Try this mouth-watering recipe in your home.

cookingly yours,
vinu

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kadala paruppu fry

Evening snacks needed...there are lot of norukks but here i give a recipe which is crispy yummy and easy to prepare...gram dal fry or kadala paruppu fry.

Ingredients:

gram dal - 100gms
red chilli powder - 1tbsp
aamchur powder -1/2 tbsp
garam masala powder - 1/4 tbsp
oil
salt to taste
fresh garlic nuts - 4-5

1. First soak gram dal in water for 1 hour
2. Take clean white cloth and spread the gram dal out there. let it get dried for few minutes
3. heat the oil in pan and add the gram dal. once the oil is heatened, simmer the flame. fry the same till it gets pale golden brown colour.
 note: do not over fry as it may loose its flavour and taste.
4. fry the garlic in heat oil and keep it aside.
5.  add red chilli powder, aamchur powder, garam masala powder, salt and fried garlic to the fried gram dal
and mix it well.


6. easy evening snacks is ready.

cookingly yours,
vinu

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tomato soup

How to make tomato soup or thakkali soup

Ingredients

black pepper - pinch
butter - 1tsp
cream- 1tsp
fresh garlic 2-4nuts
onion - little amount (chopped well)
red Tomatoes (ripened) - 4 no
salt -to taste
water 1 1/2 cup
mixed herbs - 1tbsp

Method:

1.Boil the tomatoes till the skin comes out.
2.remove the skin of tomatoes.
3.Pressure cook all the ingredients together.
4.heat the oil and fry the onion and fresh garlic.
4.wait till it get cool then just grind the mixture in grinder.
5.heat the butter in a very small pan and add black pepper in it.
6.Fry the mixture with hot butter, black pepper and mixed herbs. add salt to taste. add little amount of water if required.
7. heat the soup with less flame till it gets slightly thickened.
7.Serve the soup hot and u can add cream for decoration.

cookingly yours,
vinu

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thayir bonda

How to make thayir bonda or thayir vadai or curd bonda

it is one of the easiest recipe and best to have with hot coffee..here we go with ingredients:

Ingredients

Urad dal - 1 tumbler (soaked for 3-4 hours)
Onion - 1 (chopped)
Green Chillies - 3 (chopped)
Pepper - 5-10pieces
Curry leaves
Hing powder
Salt - for taste
Sliced Cocunut - half a cup
Oil

Curd - 1cup

Method:

1. Soak urad dal for about 3-4 hours and then grind to a fine batter. To find the right form of batter, take water in a bowl and add pinch of batter in it. it has to float which means that is the right form for making bonda.

2. Add Chopped onion, green chillies, pepper, curry leaves, sliced coconut, hing powder & salt to the batter and mix it properly.

3. Heat the oil in a pan and add small rounds of batter in it. Fry the bonda's till it gets golden brown colour.

4. hot bonda is ready now.

5. Take a vessel and add curd to it. Then put the hot bondas one by one and add little amount salt and mix well.

Then heat oil in a pan and add mustard seeds, once it starts to crackle add it to the curd bonda. Garnish with fresh coriander leaves. 

6. Wow...curd bonda is ready now. please try this mouth-watering dish in your home.

urad dal batter

cookingly yours,

vinu

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Milagu vadai

How to make Anjaneyar vadai / Milagu vadai / Temple style crisp pepper vadai

Milagu vadai or pepper vadai are well known as Anjaneyar vadai.Because,these vadais are made as offerings to lord Anjaneya.These vadais are connected using a thread and garlanded to the Lord.The speciality about these vadais are ,they are fat free.Since ,we are not adding water to the mix while grinding,it will not absorb much oil.

These also resembles the thattai.Since i stay in nanganallur, i get oppurtunity to go to anjaneyar temple. they used to give milagu vadai often as prasadam which tastes awesome. infact, thats one of the reason i tried myself and what a beauty!!! by blessings of lord hanuman the recipe of this milagu vadai came out so good, so iam sharing this superb dish to you people.

If we are frying the vadai as normal vadais,then the crispness may not last longer.So inorder to retain the crispness,we are going to partial fry the vadais.Then we are going to deep fry them for the second time as batches.This wil make the vadais crisp.

Ingredients:
1.Urad dal                  -         1 cup   (160 gm)
2.Pepper                     -         1/2 tsp
3.Hing                         -         a pinch
4.Salt                           -        1/4 tsp

Method:

• Wash and soak the urad dal for an hour.
• Drain it and grind it in the mixie without adding water.
• The grinded mixture should be coarse not a paste.
• Mean while pulse the pepper and break it roughly.
• Take a bowl,mix the grinded urad dal,hing,salt and  broken pepper.
• Mix them well.
• Heat oil in a pan or kadai.
• Take a tbsp of hot oil and pour it on the vadai mix.
• This will make the vadai even more crisp.

• Take a ziploc cover,grease with oil.Grease ur hands also with oil to tap the vadai thinly.
• Take small lemon sized balls and pat it on the cover into a extremely thin vadai.
• Mark a hole in the centre.(This will cook the vadai faster.)
• Cook the vadai in oil on both sides.
• Remove the vadai,when it is light brown colour.(The trick here is, we are going to fry the vadai again in batches.This makes the vadai crisp always.Even after days.)
• Once all the vadais are cooked till light brown,place them on paper towels.
• Take the slightly browned vadais in batches and cook them again till it turns golden brown
• Store in clean ,air tight containers.The vadais will be crispy for longer,since we had double fried them.

Note:
  -Ensure that,the vadais are patted thinly.If not they will become hard .
  - At any point of time ,dont add water to the mix, while grinding.
  - Making holes in the vadai will make the vadai to cook faster and crisper.
  - Adding hot oil to the vadai mix will make them crisper and crunchier.
  - When frying the vadai for the second time,keep an watch on the vadai,as there are chances to get black.
  - We can also add  a tsp broken urad dal to the mix to get crunchier vadais.

Jai Sri Anjenaya!!!!

cookingly yours,
vinu

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Pulikachal Recipe

How to make pulikachal or puliyodharai mix...here we go.

Ingredients:

Tamarind - 1 big lemon size (preferably the old tamarind)
Turmeric powder - a pinch
Salt - To Taste

Grated Jaggery - 1 teaspoon

For Grinding:
Coriander seeds - 2 teaspoon
Fenugreek seeds/Vendhayam - 1/2 teaspoon

Red chillies - 15

Sesame seeds - 1 teaspoon

black pepper - 1/2 teaspoon

For Seasoning:
Gingelly oil - 4 tablespoon
Channa dhal - 1 teaspoon
Peanut - 1 teaspoon

Kothukadalai - 1 teaspoon
Mustard seeds - 1 teaspoon
Hing - 1 teaspoon 

Curry leaves -few

Method or procedure to make pulikachal

1.Soak the tamarind in water and extract the juice and keep it aside

           

2.Heat the pan and dry fry the fenugreek seeds,sesame seeds and curry leaves and keep it aside  

  

3.Pour one teaspoon of an oil in a pan and fry the red chillies and dry turmeric (kattai manjal). Make sure that the red chillies are not getting burnt. Grind it to powder(dry) along with the above fried ingredients.

4.Now in the pan pour the gingelly oil and add the mustard seeds. When the mustard starts to sputter add the Channa dhal, kothukadalai and peanut and fry until they change their color to golden brown colour. Now add Hing & Curry leaves and fry once.

5.Now add the tamarind extract and add the salt. Let the mixture boils till the raw smell of the tamarind goes off.

6.Now add the ground powder to the mixture and cook it in a low flame till its consistency becomes thick.Finally add the grated jaggery and then switch off the flame.

7.The yummy yummy Pulikachal is ready to serve.

Note : You can also dry fry one tablespoon of sesame seeds, powder it and add it to the pulikachal. This will give you a different aroma and taste.

Puliyodharai Rice / Pulihora Rice

-Boil the required amount of rice in the usual manner.

-Add a proportionate measure of Puli Kachal to the boiled rice and mix well.

-Use clean and dry spoon. You can use this Puli kachal for more than two weeks if properly cooked.

-This can be served with Appalam/Pappadam/Vadam. 

 

  

cookingly yours,

vinu 

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