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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Cooking Guide Diet chart Nutrition Guide Recipes r For Toddlers Chutney

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Drinks & Beverages Egg Varieties Main Course

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method:

Cauliflower Sambar/Kuzhambu

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1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric

powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Sprouted Dalia(Broken Wheat) Upma


March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat, bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared after sprouting wheat of superior quality and then processing it on a solar-operated grinder, thus ensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat has a very hearty, warm aroma and a grainy, delightful taste. It has a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) : Sprouted Dalia rava 1/2 cup Onion, chopped 1 Green chilli, chopped 1 Green peas 1/4 cup Carrots, diced 1/4 cup Refined Oil 1 tbs salt to taste Chopped coriander 2 tbs Method: 1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till the onion turns translucent . 3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle. 5. Garnish with the coriander and serve hot. Tips: 1. You can use any other vegetables of your choice. 2. You can use broken wheat instead of sprouted broken wheat.

Nice matters award

March 30, 2008 in Uncategorized | Tags: award | 2 comments

I thank Mythree for bestowing this Nice Matters award on me.

Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world. I would like to pass on this award to my good friend and food-lover Roma of romaspace.

Nutrition Guide
March 29, 2008 in Nutrition Guide | 2 comments

Fit children grow into fit adults. The good health of children depends upon good nutrition and that should start right from an early age. They have special nutritional needs to ensure a normal growth and development. A balanced, tasty, appealing and a varied diet will provide a good foundation of all the nutrients, which are essential to keep your children healthy. I am presenting this article from Tarladalal website. The special nutritional needs of children.

Nutrients Energy

Food sources Functions Cereals(wheat, rice), Pulses Overall growth and (chana, rajmah, soyabean), milk, development. nuts, fats and oil. Pulse, milk and milk products (paneer, curds, cheese), nuts. Cereals, pulses, fruits, sugar and jaggery. Oil, ghee, vanaspati, butter and margarine. Tissue building and skeletal muscle development. Growth and development.

Protein Carbohydrates Fats

Fibre Vitamin A

Vitamin D Vitamin E Vitamin K Vitamin C

A concentrated source of energy for overall growth and development, also a carrier of fat soluble vitamins like A, D, E & K. Raw fruits (apples, oranges), Gives a satiety value and vegetables, cereals, legumes and helps to reduce nuts. constipation. Dark green leafy vegetables Clear vision, good immunity (spinach, fenugreek), yellow and prevents night orange fruits and vegetables blindness. (papaya, mango, and carrots) egg and milk. Milk and eggs For availability of calcium in our body. Thus for healthy teeth and bones. Vegetable oils,egg and As an antioxidant and for margarine. proper blood cells functioning. Dark green leafy vegetables and Normal blood clothing. fruits. Citrus fruits (lemon orange, Healthy skin, bones, gums sweet lime, amla), coriander and teeth. leaves and capsicum.

VIT .B1 VIT.B2 VIT. B6 VIT. B 12 NIACIN FOLACIN

Breads, cereals, legumes, leafy vegetables, nuts Milk, breads, cereals, green leafy vegetable Whole grain cereals, bananas, vegetable Dairy products Grains, breads, nuts, vegetables Spinach, broccoli, beet, beans, peas, corn, bananas, oranges dried beans and nuts (almonds, cashews, walnuts), peanuts. Milk, cheese, green vegetables, yoghurt and paneer.

Aids in transmission of nerve impulses and reaction providing energy Promotes healthy skin, nerves & eyes; aids in release of energy Maintains nervous tissues, regenerates red blood cells Required for proper functioning of all cells Helps convert food into energy Prevents blood disorders; helps body use proteins

CALCIUM CHROMIUM COPPER IODINE IRON MAGNESIUM PHOSPHORUS POTASSIUM SODIUM

ZINC
Healthy Tips
H E

Formation of bones & teeth, blood clotting, heart function Vegetable oils, whole-grain Involved in glucose and cereals & breads energy metabolism Nuts, whole grains Helps produce haemoglobin Iodized salt, milk Proper working of thyroid gland Leafy green vegetables, dried Essential component of beans, jaggery, lentils, dried haemoglobin, deficiency fruits, dates, raisins, nuts causes anaemia Milk, cheese, vegetables, whole Activates energy supplying grain cereals enzymes Milk, cheese, grains, nuts, Formation of bones& teeth, legumes regulates many body functions Oranges, milk, fruits, vegetable Balances water levels in cells Table salt, most foods, processed Regulates fluids in body, foods thus influences blood pressure; essential to nerve function and energy production. Most diets have an excess of sodium that may lead to high blood pressure Eggs, milk Promotes growth of tissues, prevents anemia

Have a nutritious breakfast. Eat salads and raitas in every meal to ensure fibre, vitamins and mineral intake. A glass of milk every day for healthy muscle and bones. Lunch and dinner should have a combination of cereals, pulses( especially sprouts) and fresh vegetables. Try to have variety in meals by incorporating natural colors, different shapes and appealing flavors. Have calm and healthy environment during meals. Yummy baked and roasted food products are preferable than fried and salty snacks. Try to avoid processed and refined foods like chips and instant noodles. Include more fruits and fruit juices instead of soft drinks and chocolates. Physical and mental fitness can be achieved by regular exercises.

A L

H Y

Serve your child with healthy recipes, instead

1. For a young child (5-10 years.), 2 meals in a day are not sufficient, as the child cannot have full meal at a time.Thus, you can include 4-5 short meals in a day. 2. Meals should be energy dense i.e. short meals but with good combination of nutrients. 3. Children usually prefer finger foods, thus during lunch and dinner cubes and slices of carrot as well as cucumber will serve the purpose. Importance of breakfast. 1. A nutritious breakfast is a key to your childs good performance in studying. 2. Make sure your child does not skip breakfast. 3. One fruit with a cup of milk and any cereal product fulfills the necessity of breakfast. Packed lunch (for school going children) 1. 1/3 of the days requirement should be fulfilled. 2. Try to incorporate cereals, pulses, milk products and vegetables in a packed lunch.

Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

hosted by Mansi.

I am posting this recipe for the event Balanced breakfast meals

Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning

Red chilli powder tsp Refined oil 1 tsp Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy. 3. Add chilly powder and salt to the above mixture and stir well. 4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. 5. Sprinkle some seasoning and cook for a minute. 6. Pour in the tomato ketchup and cook for a minute. 7. Remove from heat and garnish with coriander leaves.

Uppadai and Vella Adai


March 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai, jaggery adai, kaaradai, kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu as the tamil month Panguni dawns. During this auspicious time, all married women and young girls tie a sacred yellow color thread around their neck. This is observed for their respective and prospective husbands well being and that the couples should remain together always. On this day, two special dishes(uppadai, vella adai) are made and offered to the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifying Goddess Shakthi. This is first offered to a cow and then the women in the house break their fast by having these special dishes. This dish tastes best with butter. This dish can be served as Tiffin/Snacks. Uppadai(Salt adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Ginger, 1 piece 1 Green Chillies 1-2 Refined Oil 2 3 tsp Asafoetida a pinch Curry leaves 3 to 4 Mustard seeds 1 tsp Urad Dal 1 tsp Salt to taste Water For 1 cup of rice flour add 1 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger, green chillies and fry for a minute. 3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil. 4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 5. Take a small portion of the mixture and shape them to a circular adai (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 6. Arrange the adai in the Idli steamer or cooker and steam till cooked. 7. Serve with Butter. Vella Adai(Jaggery adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Jaggery, powdered 1 to 1 cups Green Cardamom, crushed 4 Water For 1 cup of rice flour add 2 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely. 3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 4. Take a small portion of the mixture and shape them to a circular form (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 5. Arrange the adai in the Idli steamer or cooker and steam till cooked. 6. Serve with Butter.

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary. 3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

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Dear Cooking Enthusiasts, This site presents traditional recipes I have been collecting from family, friends and traditional south-indian recipe books. I take this opportunity to thank my mother, mother-in-law, sister-in-law and friends for helping me learn from their traditional way of cooking. And finally, my daughter for being a fussy eater making me prepare varieties of dishes to satisfy her palate.. My Husband has been very supportive and encouraged me to post my recipes. I thank him for his love and encouragement. You are welcome to share your recipes and comments or inputs on the recipes in this weblog. Happy cooking !!! Sriranjini

Cooking Guide Diet chart Nutrition Guide Recipes For Toddlers Chutney

Drinks & Beverages Egg Varieties Main Course

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


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rasam Rice Sambar/kuzhambu Vegetables Curries

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3 comments
February 15, 2008 at 3:35 am

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romaspace

hey Ranjini , So nice to see your recipes online. I simply love South Indian cuisine and will

definitely try out your recipes. Keep me posted! Roma Reply


February 18, 2008 at 3:27 pm

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes

Chitra Srikrishna them all. Chitra Reply

Great to see your recipes on line. I am looking forward to trying them out. Of course it might be simpler, as I told Roma, to invite me to try them out at your place first just a phone call away. More once I have had a chance to read

March 4, 2008 at 10:51 am

saigayathribalaji to the site. Reply

hi my sweet sis, Its great to see so many receipes.Though most of them are very common but the way you presented impresses me a lot.All the best and do feed more resources in

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar

Cooking Guide Diet chart Nutrition Guide Recipes r For Toddlers Chutney

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Drinks & Beverages Egg Varieties Main Course

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt.

Cauliflower Sambar/Kuzhambu

4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture.

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5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.
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Cooking Guide Diet chart Nutrition Guide Recipes r For Toddlers Chutney

Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Drinks & Beverages Egg Varieties Main Course

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup

Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

hosted by Mansi.

I am posting this recipe for the event Balanced breakfast meals

Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning

Red chilli powder tsp Refined oil 1 tsp Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy. 3. Add chilly powder and salt to the above mixture and stir well. 4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. 5. Sprinkle some seasoning and cook for a minute. 6. Pour in the tomato ketchup and cook for a minute. 7. Remove from heat and garnish with coriander leaves.

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp

Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary. 3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp

Red chillies 1 or 2 as per your taste Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Mor kuzhambu(yoghurt gravy)


February 27, 2008 in Main Course, Sambar/kuzhambu | Tags: Main Course, mor kuzhambu, Recipes, Vegetarian Cooking, yoghurt gravy, yoghurt sambar | 4 comments

The preparation of this dish is very easy and tasty when you keep all the ingredients ready. Typically, in south Indian homes, this dish will be prepared at least twice every month and the ideal combination for this kuzhambu would be paruppu usili. As the intake of coconut and dal is more, for easy digestion of food, Poondu milagu jeeraga(Garlic pepper cumin) rasam is prepared along with this dish. For this recipe, I have used saeppa kizhangu(Colocasia esculenta) as the main vegetable. In the tips section, there is mention of other vegetables that could be used instead of Colocasia.

Ingredients:

Colocasia esculenta(saeppa kizhangu), steam cooked, peeled kg Sour curd, whisked 2 cups Green chilies 3 or 4 as per your taste Ginger, a small piece 1 Cumin seeds tsp Toor dal tsp Channa dal tsp Coconut, grated 1 cup Curry leaves 5 to 6 Coconut oil or refined oil 2 tsp (coconut oil enhances the taste) Mustard seeds 1 tsp Asafoetida a pinch Turmeric powder a pinch Salt to taste Method: 1. Soak the dal in water for 15-20 min and finely grind it along with green chillies, cumin seeds, ginger and grated coconut. 2. Mix the ground mixture to the whisked curd.

3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmeric powder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute. 4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously.

Remove and garnish with coriander leaves, if required. Tips: 1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber, ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on 2. For use later, do not reheat this dish in the stove; use microwave oven instead. 3. If you are using any of the following vegetables ladys finger, small brinjal, manathakali vatral or sundaikkai vatral, fry them in oil and then add to the curd mixture. 4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick or ladys finger, then steam cook them with salt and water. 5. If you prefer using more coconut, then you may discard the dal and grind only the green chillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2. 6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

Sambar Powder
February 27, 2008 in Main Course, Powder varieties | Tags: kuzhambu powder, Recipes, sambar, sambhar, Vegetarian Cooking | 1 comment

Sambar powder is the main ingredient in the preparation of the tasty South Indian sambar as it adds flavor and aroma to the sambar.

Ingredients: (for 4 and storage for 3-4 months) Red Chillies 250 gms Dhania / Corriander seeds 500 gms Black peppercorns 100 gms Turmeric powder 50 gms Toor dal 250gms Urad dal 1 cup Channa dal 1 cup Fenugreek seeds 50 gms Method: 1. Fry the fenugreek seeds without oil till they turn golden brown. Keep this separately. 2. Fry all the remaining ingredients till you smell the aroma. 3. Fine grind all the ingredients together.

Beans Paruppu Usili (lentil crumble)


February 22, 2008 in Main Course, Vegetables - Curries | Tags: beans, cluster beans, lentil crumble, Main Course, onion, paruppu usili, Recipes, vazhaipoo, Vegetarian Cooking | 6 comments

Ever since my childhood, I used to bug my mom to prepare this paruppu usili for me every week. Its a lentil crumble that may be prepared with vegetables like beans or banana flower or cluster beans or onion and so on. Even without the vegetable, this dish can be mixed with plain rice dotted with ghee. This dish tastes best with banana flower(vazhaipoo). Please refer to the following link on the procedure to cut the flower http://ssriranjini. wordpress.com/2008/02/14/vazhaipoo-vada/ The combination of paruppu usili, mor kuzhambu and Garlic pepper jeera rasam makes a tasty south Indian main course.

Ingredients (For 2 members): Toor dal 1 cup Channa dal 1/4 cup Beans, chopped 1 1/2 cup Urad dal 1 tsp Dry red chillies 3 or 4 Turmeric powder a pinch Asafoetida a pinch Mustard seeds 1 tsp Curry leaves 4 or 5 Refined oil 3 to 4 tbs

Method: 1. Soak the Toor dal and Channa dal in water for 1 hour. 2. Drain and grind the dal coarsely with dry red chillies, salt, and asafoetida .

3. Steam cook the ground mixture(2-3 whistles in a pressure cooker or keep it in the oven for 6-7 min till there is no moisture in the mixture). Allow it to cool and crumble it using a ladle or your fingers(using the fingers is better) 3. Cook the beans or other vegetables separately and drain out the excess water. 4. Heat oil in a pan and saut the mustard seeds, urad dal, turmeric powder and curry leaves. Add the crumbled mixture and the cooked beans. 5. Fry the mixture as per your liking(I like it to be fried,crispy and separate granules as this tastes good).

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

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Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup

Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp

Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary. 3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp Red chillies 1 or 2 as per your taste

Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Mor kuzhambu(yoghurt gravy)


February 27, 2008 in Main Course, Sambar/kuzhambu | Tags: Main Course, mor kuzhambu, Recipes, Vegetarian Cooking, yoghurt gravy, yoghurt sambar | 4 comments

The preparation of this dish is very easy and tasty when you keep all the ingredients ready. Typically, in south Indian homes, this dish will be prepared at least twice every month and the ideal combination for this kuzhambu would be paruppu usili. As the intake of coconut and dal is more, for easy digestion of food, Poondu milagu jeeraga(Garlic pepper cumin) rasam is prepared along with this dish. For this recipe, I have used saeppa kizhangu(Colocasia esculenta) as the main vegetable. In the tips section, there is mention of other vegetables that could be used instead of Colocasia.

Ingredients:

Colocasia esculenta(saeppa kizhangu), steam cooked, peeled kg Sour curd, whisked 2 cups Green chilies 3 or 4 as per your taste Ginger, a small piece 1 Cumin seeds tsp Toor dal tsp Channa dal tsp Coconut, grated 1 cup Curry leaves 5 to 6 Coconut oil or refined oil 2 tsp (coconut oil enhances the taste) Mustard seeds 1 tsp Asafoetida a pinch Turmeric powder a pinch Salt to taste Method: 1. Soak the dal in water for 15-20 min and finely grind it along with green chillies, cumin seeds, ginger and grated coconut. 2. Mix the ground mixture to the whisked curd.

3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmeric powder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute. 4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously. Remove and garnish with coriander leaves, if required. Tips: 1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber, ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on 2. For use later, do not reheat this dish in the stove; use microwave oven instead. 3. If you are using any of the following vegetables ladys finger, small brinjal, manathakali vatral or sundaikkai vatral, fry them in oil and then add to the curd mixture. 4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick or ladys finger, then steam cook them with salt and water. 5. If you prefer using more coconut, then you may discard the dal and grind only the green chillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2. 6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

Vengaya(Onion)/Kathirikkai(Brinjal) Gothsu
February 14, 2008 in Main Course, Sambar/kuzhambu | Tags: brinjal, eggplant, gothsu, kathirikkai, onion, Recipes, Vegetarian Cooking, vengayam | Leave a comment

Eggplant(Brinjal)/onions cooked in a tangy tamarind gravy spiced with both red and green chillies, goes well with Ven Pongal or even dosas / Idlis.

Ingredients: Onions/Brinjal, Chopped 1 1/2 cup Tamarind, Lemon-sized, soaked in 1 cup warm water for 5 min, juice extracted 1 Refined Oil 3 tsp Mustard seeds 3/4 tsp Dry red chillies 2-3 Asafoetida a pinch Curry leaves 5-6 Green chillies, chopped 1-2 Salt to taste Fenugreek seeds 1/2 tsp Rice flour, dissolved in little water 1/2 tsp Method: 1. Heat the oil in a deep pan; add mustard seeds, dry red chillies, and asafoetida. When the seeds start spluttering, add curry leaves, green chillies and onions. Fry the onions for a minute. 2. Add the tamarind extract and salt. Reduce the heat and bring the mixture to boil till the raw smell of tamarind disappears and onion is cooked. 3. Dry roast the fenugreek seeds; remove and powder. 4. Add the fenugreek powder, and if required some water to make up quantity(this should make half a litre). Add the rice flour paste and boil for 2 min. 4. Serve hot with Ven Pongal/Idlis/Dosai.

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HomeAbout

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You are currently browsing the category archive for the Vegetarian Cooking category.

Cooking Guide Diet chart Nutrition Guide Recipes r For Toddlers Chutney

Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

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Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup

Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Sprouted Dalia(Broken Wheat) Upma


March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat, bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared after sprouting wheat of superior quality and then processing it on a solar-operated grinder, thus ensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat has a very hearty, warm aroma and a grainy, delightful taste. It has a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) : Sprouted Dalia rava 1/2 cup Onion, chopped 1 Green chilli, chopped 1 Green peas 1/4 cup Carrots, diced 1/4 cup Refined Oil 1 tbs salt to taste Chopped coriander 2 tbs Method: 1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till the onion turns translucent . 3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle.

5. Garnish with the coriander and serve hot. Tips: 1. You can use any other vegetables of your choice. 2. You can use broken wheat instead of sprouted broken wheat.

Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

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I am posting this recipe for the event Balanced breakfast meals

Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning Red chilli powder tsp Refined oil 1 tsp Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy.

3. 4. 5. 6. 7.

Add chilly powder and salt to the above mixture and stir well. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. Sprinkle some seasoning and cook for a minute. Pour in the tomato ketchup and cook for a minute. Remove from heat and garnish with coriander leaves.

Uppadai and Vella Adai


March 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai, jaggery adai, kaaradai, kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu as the tamil month Panguni dawns. During this auspicious time, all married women and young girls tie a sacred yellow color thread around their neck. This is observed for their respective and prospective husbands well being and that the couples should remain together always. On this day, two special dishes(uppadai, vella adai) are made and offered to the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifying Goddess Shakthi. This is first offered to a cow and then the women in the house break their fast by having these special dishes. This dish tastes best with butter. This dish can be served as Tiffin/Snacks. Uppadai(Salt adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Ginger, 1 piece 1 Green Chillies 1-2 Refined Oil 2 3 tsp Asafoetida a pinch Curry leaves 3 to 4 Mustard seeds 1 tsp Urad Dal 1 tsp Salt to taste Water For 1 cup of rice flour add 1 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside.

2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger, green chillies and fry for a minute. 3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil. 4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 5. Take a small portion of the mixture and shape them to a circular adai (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 6. Arrange the adai in the Idli steamer or cooker and steam till cooked. 7. Serve with Butter. Vella Adai(Jaggery adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Jaggery, powdered 1 to 1 cups Green Cardamom, crushed 4 Water For 1 cup of rice flour add 2 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely. 3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 4. Take a small portion of the mixture and shape them to a circular form (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 5. Arrange the adai in the Idli steamer or cooker and steam till cooked. 6. Serve with Butter.

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice

and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary.

3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp Red chillies 1 or 2 as per your taste Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Mor kuzhambu(yoghurt gravy)


February 27, 2008 in Main Course, Sambar/kuzhambu | Tags: Main Course, mor kuzhambu, Recipes, Vegetarian Cooking, yoghurt gravy, yoghurt sambar | 4 comments

The preparation of this dish is very easy and tasty when you keep all the ingredients ready. Typically, in south Indian homes, this dish will be prepared at least twice every month and the ideal combination for this kuzhambu would be paruppu usili. As the intake of coconut and dal is more, for easy digestion of food, Poondu milagu jeeraga(Garlic pepper cumin) rasam is prepared along with this dish. For this recipe, I have used saeppa kizhangu(Colocasia esculenta) as the main vegetable. In the tips section, there is mention of other vegetables that could be used instead of Colocasia.

Ingredients:

Colocasia esculenta(saeppa kizhangu), steam cooked, peeled kg Sour curd, whisked 2 cups Green chilies 3 or 4 as per your taste Ginger, a small piece 1 Cumin seeds tsp Toor dal tsp Channa dal tsp Coconut, grated 1 cup Curry leaves 5 to 6 Coconut oil or refined oil 2 tsp (coconut oil enhances the taste) Mustard seeds 1 tsp Asafoetida a pinch Turmeric powder a pinch Salt to taste

Method: 1. Soak the dal in water for 15-20 min and finely grind it along with green chillies, cumin seeds, ginger and grated coconut. 2. Mix the ground mixture to the whisked curd.

3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmeric powder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute. 4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously. Remove and garnish with coriander leaves, if required. Tips: 1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber, ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on 2. For use later, do not reheat this dish in the stove; use microwave oven instead. 3. If you are using any of the following vegetables ladys finger, small brinjal, manathakali vatral or sundaikkai vatral, fry them in oil and then add to the curd mixture. 4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick or ladys finger, then steam cook them with salt and water. 5. If you prefer using more coconut, then you may discard the dal and grind only the green chillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2. 6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Drinks & Beverages Egg Varieties Main Course

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Drinks & Beverages Egg Varieties Main Course

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Drinks & Beverages Egg Varieties Main Course

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

Drinks & Beverages Egg Varieties Main Course

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
Bookmarks

Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp Red chillies 1 or 2 as per your taste Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

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Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup

Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp

Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary. 3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp Red chillies 1 or 2 as per your taste Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Sambar Powder
February 27, 2008 in Main Course, Powder varieties | Tags: kuzhambu powder, Recipes, sambar, sambhar, Vegetarian Cooking | 1 comment

Sambar powder is the main ingredient in the preparation of the tasty South Indian sambar as it adds flavor and aroma to the sambar.

Ingredients: (for 4 and storage for 3-4 months) Red Chillies 250 gms Dhania / Corriander seeds 500 gms Black peppercorns 100 gms Turmeric powder 50 gms Toor dal 250gms Urad dal 1 cup Channa dal 1 cup Fenugreek seeds 50 gms Method: 1. Fry the fenugreek seeds without oil till they turn golden brown. Keep this separately. 2. Fry all the remaining ingredients till you smell the aroma. 3. Fine grind all the ingredients together.

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Sambar Powder
February 27, 2008 in Main Course, Powder varieties | Tags: kuzhambu powder, Recipes, sambar, sambhar, Vegetarian Cooking

Cooking Guide Diet chart Nutrition Guide Recipes For Toddlers Chutney

Sambar powder is the main ingredient in the preparation of the tasty South Indian sambar as it adds flavor and aroma to the sambar.

Drinks & Beverages Egg Varieties Main Course

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: (for 4 and storage for 3-4 months) Red Chillies 250 gms Dhania / Corriander seeds 500 gms Black peppercorns 100 gms Turmeric powder 50 gms Toor dal 250gms Urad dal 1 cup

1 comment
February 27, 2008 at 4:45 pm

Channa dal 1 cup Fenugreek seeds 50 gms We add fenugreek seeds too, but not pepper. would like to try your recipe one day. Method:
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Mythreyee

Reply 1. Fry the fenugreek seeds without oil till they turn golden brown. Keep this separately. 2. Fry all the remaining ingredients till you smell the aroma. 3. Fine grind all the ingredients together.
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Measurements and Conversion Table


February 14, 2008 in Cooking Guide | Tags: conversion, measurement, weight | 2 comments

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Volume determines fluid measures; weight determines dry measures. However, most U.S. recipes refer to ingredients in terms of volume. So dont worry too much whether the ingredient youre measuring is dry or fluid; just use the measure specified in your recipe. There is an online weight and measure convertor at the following link http://www.bbc.co.uk/food/recipes/converter_index.shtml

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TEASPOONS TABLESPOONS CUPS FLUID MILLILITERS OTHER OUNCES 1/4 teaspoon 1/2 teaspoon 3/4 teaspoon 1 teaspoon 3 teaspoons 6 teaspoons 1/4 tablespoon 1/3 tablespoon 1 tablespoon 2 tablespoons 1/16 cup 1/8 cup 1/2 oz 1 oz 1 1/2 oz 12 teaspoons 16 teaspoons 18 teaspoons 24 teaspoons 32 teaspoons 36 teaspoons 4 tablespoons 5 1/3 tablespoons 6 tablespoons 8 tablespoons 1/4 cup 1/3 cup 3/8 cup 1/2 cup 2 oz 2 1/2 oz 3 oz 4 oz 5 oz 6 oz 1 ml 2 ml 4 ml 5 ml 15 ml 30 ml 44 ml 60 ml 75 ml 90 ml 125 ml 150 ml 175 ml 1/4 pint 1 jigger

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10 2/3 tablespoons 2/3 cup 12 tablespoons 3/4 cup

48 teaspoons

16 tablespoons

1 cup 1 1/2 cups

8 oz 12 oz

237 ml 355 ml 473 ml 710 ml 757 ml 946 ml

1/2 pint

2 cups 16 oz 3 cups 24 oz 25.6 oz 4 cups 32 oz 8 cups 64 oz 16 cups 128 oz

1 pint 1 1/2 pints 1 fifth 1 quart or 1 liter 2 quarts 1 gallon

Some recipes use additional instructions that require a specific amount of the ingredient. For example, a recipe might request 1 cup brown sugar, firmly packed, or 2 heaping cups flour. Dash or Pinch Generally considered to be less than 1/8 teaspoon. Firmly Packed With a spatula, a spoon or your hand, tightly press the ingredient into the measuring cup. You should measure as much of the ingredient as you can fit into the measure. Lightly Packed Press the ingredient into the measuring cup lightly. Make sure there are no air pockets, but do not compress it too much either. Even / Level Measure the amount precisely, discarding the entire ingredient that rises above the rim of the measuring cup. The back of a straight knife works well for this. Rounded Do not flatten out the ingredient to the top of the measuring cup. Instead allow it to pile up above the rim naturally, into a soft, rounded shape. Heaping / Heaped Pile as much of the ingredient on top of the measure as it can hold. Sifted Sift with a strainer or sifter before measuring to ensure ingredient is not compacted and there is no other foreign substance in it.

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Diet Chart
February 27, 2008 in Diet chart | Tags: diet, diet plan, weight loss | 2 comments

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This diet chart was given to me by a dietician and it really helped me to shed my excess weight to a good extent. You can try this chart at your own risk On waking 1-2 glasses of lukewarm water(with jeera,saunf,honey,lemon) Breakfast (8.00 8.30 AM) 1 cup tea + tsp sugar [skimmed milk] + 2-3 Idlis / 2 plain dosas[non-stick pan] + 1 cup sambar No coconut chutney [or] Sprouts + salad [or] 1 veg sandwich made of 2 slices brown bread [no butter, cheese, jam, potato] [or] Porridge Ragi/ white oats [or] Corn flakes/ wheat flakes + 1 cup skimmed milk [or] Poha/upma/dalia + veg [ 1:3 proportion] Brunch (10.30 AM) 1 fruit [ avoid banana, chikoo, custard apple, pineapple,grapes,mango,jackfruit] No fruit juice Fruits to eat: Apple, peaches, pears, oranges, sweet lime, papaya, watermelon, guava. Lunch(1.00 PM) 1 bowl home made veg soup/rasam/2 glasses of buttermilk + 1 bowl salad

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+ 2 chapattis without oil/ghee or 1 cup rice or 1- 1 plain tandoori roti + 1 cup dhal/sprouts without coconut + 2cups veg (1 cup green leafy veg(dry) + 1 cup other veg) [avoid potato, sweet potato, jam, beetroot] + 1 cup skimmed curd. Snacks(5.00 PM) 1 cup tea + tsp sugar [skimmed milk] + puffed rice + salad/ 2 marie biscuits/1 cup salad/ 1 cup popcorn Dinner(8.00 PM) Dinner same as lunch [ Avoid Rice] Note: Drink at least 12-15 glasses of water per day Sugar/oil 2 tsp each day Avoid sweets, fried, aerated drink, canned food, processed food, coconut, ground nut Brisk walk 1 hr per day

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Nutrition Guide
March 29, 2008 in Nutrition Guide | 2 comments

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Fit children grow into fit adults. The good health of children depends upon good nutrition and that should start right from an early age. They have special nutritional needs to ensure a normal growth and development. A balanced, tasty, appealing and a varied diet will provide a good foundation of all the nutrients, which are essential to keep your children healthy. I am presenting this article from Tarladalal website. The special nutritional needs of children.

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Nutrients Energy

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Food sources Functions Cereals(wheat, rice), Pulses Overall growth and (chana, rajmah, soyabean), milk, development. nuts, fats and oil. Pulse, milk and milk products (paneer, curds, cheese), nuts. Cereals, pulses, fruits, sugar and jaggery. Oil, ghee, vanaspati, butter and margarine. Tissue building and skeletal muscle development. Growth and development.

Protein Carbohydrates Fats

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Fibre Vitamin A

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Vitamin D Vitamin E Vitamin K Vitamin C

A concentrated source of energy for overall growth and development, also a carrier of fat soluble vitamins like A, D, E & K. Raw fruits (apples, oranges), Gives a satiety value and vegetables, cereals, legumes and helps to reduce nuts. constipation. Dark green leafy vegetables Clear vision, good immunity (spinach, fenugreek), yellow and prevents night blindness. orange fruits and vegetables (papaya, mango, and carrots) egg and milk. Milk and eggs For availability of calcium in our body. Thus for healthy teeth and bones. Vegetable oils,egg and As an antioxidant and for margarine. proper blood cells functioning. Dark green leafy vegetables and Normal blood clothing. fruits. Citrus fruits (lemon orange, Healthy skin, bones, gums sweet lime, amla), coriander and teeth. leaves and capsicum.

VIT .B1 VIT.B2 VIT. B6 VIT. B 12 NIACIN FOLACIN

Breads, cereals, legumes, leafy vegetables, nuts Milk, breads, cereals, green leafy vegetable Whole grain cereals, bananas, vegetable Dairy products Grains, breads, nuts, vegetables Spinach, broccoli, beet, beans, peas, corn, bananas, oranges dried beans and nuts (almonds, cashews, walnuts), peanuts. Milk, cheese, green vegetables, yoghurt and paneer.

Aids in transmission of nerve impulses and reaction providing energy Promotes healthy skin, nerves & eyes; aids in release of energy Maintains nervous tissues, regenerates red blood cells Required for proper functioning of all cells Helps convert food into energy Prevents blood disorders; helps body use proteins

CALCIUM CHROMIUM COPPER IODINE IRON MAGNESIUM PHOSPHORUS POTASSIUM SODIUM

ZINC
Healthy Tips
H E

Formation of bones & teeth, blood clotting, heart function Vegetable oils, whole-grain Involved in glucose and cereals & breads energy metabolism Nuts, whole grains Helps produce haemoglobin Iodized salt, milk Proper working of thyroid gland Leafy green vegetables, dried Essential component of beans, jaggery, lentils, dried haemoglobin, deficiency fruits, dates, raisins, nuts causes anaemia Milk, cheese, vegetables, whole Activates energy supplying grain cereals enzymes Milk, cheese, grains, nuts, Formation of bones& teeth, legumes regulates many body functions Oranges, milk, fruits, vegetable Balances water levels in cells Table salt, most foods, processed Regulates fluids in body, foods thus influences blood pressure; essential to nerve function and energy production. Most diets have an excess of sodium that may lead to high blood pressure Eggs, milk Promotes growth of tissues, prevents anemia

Have a nutritious breakfast. Eat salads and raitas in every meal to ensure fibre, vitamins and mineral intake. A glass of milk every day for healthy muscle and bones. Lunch and dinner should have a combination of cereals, pulses( especially sprouts) and fresh vegetables. Try to have variety in meals by incorporating natural colors, different shapes and appealing flavors. Have calm and healthy environment during meals. Yummy baked and roasted food products are preferable than fried and salty snacks. Try to avoid processed and refined foods like chips and instant noodles. Include more fruits and fruit juices instead of soft drinks and chocolates. Physical and mental fitness can be achieved by regular exercises.

A L

H Y

Serve your child with healthy recipes, instead

1. For a young child (5-10 years.), 2 meals in a day are not sufficient, as the child cannot have full meal at a time.Thus, you can include 4-5 short meals in a day. 2. Meals should be energy dense i.e. short meals but with good combination of nutrients. 3. Children usually prefer finger foods, thus during lunch and dinner cubes and slices of carrot as well as cucumber will serve the purpose. Importance of breakfast. 1. A nutritious breakfast is a key to your childs good performance in studying. 2. Make sure your child does not skip breakfast. 3. One fruit with a cup of milk and any cereal product fulfills the necessity of breakfast. Packed lunch (for school going children) 1. 1/3 of the days requirement should be fulfilled. 2. Try to incorporate cereals, pulses, milk products and vegetables in a packed lunch.

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Cauliflower Sambar
July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu, Cauliflower sambar, kuzhambu, sambar | Leave a comment

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Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C, possessing high nutritional density. Steaming or microwaving better preserves anticancer compounds than boiling. My husband indulges himself if I make this sambar and I dont have to worry even if I have to buy a large flower

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Roasted Bengal Gram/ Pottu kadalai 2 tsp Sambar powder 2 tsp Coconut scraped 3 tsp Tomato medium sized 1/2 Small onion 2 to 3 Tamarind, lemon-sized, soaked in cup of water for 10 minutes Cauliflower medium sized -1 Toor dal, cooked cup Mustard seeds 1 tsp

Cauliflower Sambar/Kuzhambu

Fenugreek seeds tsp Curry leaves 4-5 Coriander leaves to garnish Salt to taste Method: 1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that the florets are not over-cooked. 2. Grind the ingredients that are in italics finely in a mixer grinder. 3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few mins till the raw smell fades. Add salt. 4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and a pinch of asafoetida and add to the above mixture. 5. Add the half cooked cauliflower florets and allow it to boil with the mixture for few minutes. Kindly note that if the mixture boils for a long time then the florets will be over cooked and become mushy. 6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambu


May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai, digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking | 2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tasty south Indian dish that is prepared and served when one is recovering from fever or when the weather is very cold or as a special diet for feeding mothers. The garlic, pepper and curry leaves have lots of medicinal values and aid in easy digestion and improved lactation. This dish can be stored in the refrigerator and consumed within 10 days. This dish tastes best when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a good combination with this dish. Poondu karuvapillai milagu kuzhambu:

Ing

Red Chilli 4 Pepper corns 1 tbs Cumin seeds- 1 tsp Mustard seeds 1 tsp Garlic pods 10 Urad dal 1tbs Toor dal cup

Turmeric powder tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Curry leaves- cup Gingely oil 2 tbs Asafoetida tsp Method: 1. Heat 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind the mixture. 2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric powder and asafoetida. 3. Squeeze out the thick tamarind juice using 2 cups of water and add to the above mixture. Add salt according to the taste and allow it to boil till the raw smell of the tamarind dissapears. 4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps. 5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates from the kuzhambu(gravy).

Sprouted Dalia(Broken Wheat) Upma


March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat, bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared after sprouting wheat of superior quality and then processing it on a solar-operated grinder, thus ensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat has a very hearty, warm aroma and a grainy, delightful taste. It has a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) : Sprouted Dalia rava 1/2 cup Onion, chopped 1 Green chilli, chopped 1 Green peas 1/4 cup Carrots, diced 1/4 cup Refined Oil 1 tbs salt to taste Chopped coriander 2 tbs Method: 1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till the onion turns translucent . 3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle.

5. Garnish with the coriander and serve hot. Tips: 1. You can use any other vegetables of your choice. 2. You can use broken wheat instead of sprouted broken wheat.

Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

hosted by Mansi.

I am posting this recipe for the event Balanced breakfast meals

Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning Red chilli powder tsp Refined oil 1 tsp Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy.

3. 4. 5. 6. 7.

Add chilly powder and salt to the above mixture and stir well. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. Sprinkle some seasoning and cook for a minute. Pour in the tomato ketchup and cook for a minute. Remove from heat and garnish with coriander leaves.

Uppadai and Vella Adai


March 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai, jaggery adai, kaaradai, kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu as the tamil month Panguni dawns. During this auspicious time, all married women and young girls tie a sacred yellow color thread around their neck. This is observed for their respective and prospective husbands well being and that the couples should remain together always. On this day, two special dishes(uppadai, vella adai) are made and offered to the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifying Goddess Shakthi. This is first offered to a cow and then the women in the house break their fast by having these special dishes. This dish tastes best with butter. This dish can be served as Tiffin/Snacks. Uppadai(Salt adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Ginger, 1 piece 1 Green Chillies 1-2 Refined Oil 2 3 tsp Asafoetida a pinch Curry leaves 3 to 4 Mustard seeds 1 tsp Urad Dal 1 tsp Salt to taste Water For 1 cup of rice flour add 1 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside.

2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger, green chillies and fry for a minute. 3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil. 4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 5. Take a small portion of the mixture and shape them to a circular adai (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 6. Arrange the adai in the Idli steamer or cooker and steam till cooked. 7. Serve with Butter. Vella Adai(Jaggery adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Jaggery, powdered 1 to 1 cups Green Cardamom, crushed 4 Water For 1 cup of rice flour add 2 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely. 3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 4. Take a small portion of the mixture and shape them to a circular form (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 5. Arrange the adai in the Idli steamer or cooker and steam till cooked. 6. Serve with Butter.

Pitlai
March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder, instead prepare with ground spices and coconut. This dish tastes best when mixed with rice

and eaten with papad(appalam). Many does not prefer Bitter gourd due to its taste even though it has excellent medicinal values.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Field bean), you will start loving the taste of the bitter gourd due to the aroma and taste. Brinjal Pitlai:

Ingredients: Bitter Gourd, cut into thin circular pieces 2-3 Toor dal, cooked cup Chickpea or Field bean, cooked cup (optional) Tamarind, lemon-sized, soaked in cup of water for 10 minutes Refined oil 2tsp Mustard seeds 1tsp Turmeric powder tsp Coriander seeds 2 tbs Chana dal 2tbs Black peppercorns 4-5 Dry red chillies 2-3 Asafoetida a pinch Salt to taste Coconut, scraped cup Curry leaves 4-5 Method:

1. Squeeze out the tamarind juice and keep aside. 2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable, turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked, adding water if necessary.

3. Heat the remaining oil and saut the remaining ingredients except curry leaves and chickpea or Field beans till the coconut is reddish brown in color. Allow it to cool and grind to a fine powder. 4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourd mixture. Stir and cook for few minutes. Add water, if required to get the correct consistency. 5. Serve with plain rice and papad. Tips: 1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourd slices and leave it for 15-20 min and rinse off the salt and the water beneath the vessel. Squeeze the water out of the bitter gourd. 2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga (cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu
March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes, vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with a whole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastes best when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga (cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available in super-market. When small onions is used as the main vegetable, the tangy taste of the tamarind, the aroma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu

Ingredients: Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or Fried Papad or onion and garlic together| Drumstick) 1 cup Tamarind, lemon-sized, soaked in cup of water for 10 minutes Sambar powder 2 tsp Mustard seeds tsp Fenugreek seeds tsp Toor dal 1 tsp Red Chillies 1 or 2 as per your taste Asafoetida a pinch Curry leaves 5 to 6 Gingely oil 3 4 tsp Salt to taste Method: 1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor dal and asafoetida till golden brown. 2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min. Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating the process. Add to the fried mixture. Add salt to taste. 4. Allow it to boil till the mixture thickens. 5. Serve with papad and plain rice. Note: 1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup of water and allow it to boil till the mixture thickens. 2. Instead of vegetables, if you select fried papad, follow the method as mentioned above and add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

Poondu(Garlic) Kuzhambu(Sambar)
February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu, Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore for preventing everything from the common cold and flu to the Plague! My Father-In-Law believes that eating this dish keeps his body warm especially after his oil massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members: Garlic peeled 1 cup Black peppercorns - 1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Channa dal 1tsp Toor dal - 1 tsp Urad dal - tsp Red chillies 1 or 2 as per your taste Mustard seeds tsp Gingely oil 1 tbs Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted Salt to taste

Method: 1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustard seeds, garlic and tamarind. Allow the mixture to cool. 2. Grind the tamarind juice and the fried ingredients together. Grind them till it becomes a paste. Keep this aside. 3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garlic color changes to slightly brown. 4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked. 5. Add the ground paste and salt to the above mixture. Remove from heat when the garlic is well cooked. 6. Garnish with coriander leaves. Note: This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Mor kuzhambu(yoghurt gravy)


February 27, 2008 in Main Course, Sambar/kuzhambu | Tags: Main Course, mor kuzhambu, Recipes, Vegetarian Cooking, yoghurt gravy, yoghurt sambar | 4 comments

The preparation of this dish is very easy and tasty when you keep all the ingredients ready. Typically, in south Indian homes, this dish will be prepared at least twice every month and the ideal combination for this kuzhambu would be paruppu usili. As the intake of coconut and dal is more, for easy digestion of food, Poondu milagu jeeraga(Garlic pepper cumin) rasam is prepared along with this dish. For this recipe, I have used saeppa kizhangu(Colocasia esculenta) as the main vegetable. In the tips section, there is mention of other vegetables that could be used instead of Colocasia.

Ingredients:

Colocasia esculenta(saeppa kizhangu), steam cooked, peeled kg Sour curd, whisked 2 cups Green chilies 3 or 4 as per your taste Ginger, a small piece 1 Cumin seeds tsp Toor dal tsp Channa dal tsp Coconut, grated 1 cup Curry leaves 5 to 6 Coconut oil or refined oil 2 tsp (coconut oil enhances the taste) Mustard seeds 1 tsp Asafoetida a pinch Turmeric powder a pinch Salt to taste

Method: 1. Soak the dal in water for 15-20 min and finely grind it along with green chillies, cumin seeds, ginger and grated coconut. 2. Mix the ground mixture to the whisked curd.

3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmeric powder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute. 4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously. Remove and garnish with coriander leaves, if required. Tips: 1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber, ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on 2. For use later, do not reheat this dish in the stove; use microwave oven instead. 3. If you are using any of the following vegetables ladys finger, small brinjal, manathakali vatral or sundaikkai vatral, fry them in oil and then add to the curd mixture. 4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick or ladys finger, then steam cook them with salt and water. 5. If you prefer using more coconut, then you may discard the dal and grind only the green chillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2. 6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

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Cooking Guide Diet chart Nutrition Guide Recipes r For Toddlers Chutney

Sprouted Dalia(Broken Wheat) Upma


March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat, bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Drinks & Beverages Egg Varieties Main Course

Vegetarian Cooking Chutneys/Thokku

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared after sprouting wheat of superior quality and then processing it on a solar-operated grinder, thus ensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat has a very hearty, warm aroma and a grainy, delightful taste. It has a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients (For 4 members) : Sprouted Dalia rava 1/2 cup Onion, chopped 1 Green chilli, chopped 1 Green peas 1/4 cup Carrots, diced 1/4 cup Refined Oil 1 tbs salt to taste Chopped coriander 2 tbs

Method: 1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain and keep aside. 2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till the onion turns translucent . 3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes. 4. Add 1 1/2 cups of water and pressure cook for 1 whistle. 5. Garnish with the coriander and serve hot. Tips: 1. You can use any other vegetables of your choice. 2. You can use broken wheat instead of sprouted broken wheat.

Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

hosted by Mansi.

I am posting this recipe for the event Balanced breakfast meals

Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning Red chilli powder tsp Refined oil 1 tsp

Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy. 3. Add chilly powder and salt to the above mixture and stir well. 4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. 5. Sprinkle some seasoning and cook for a minute. 6. Pour in the tomato ketchup and cook for a minute. 7. Remove from heat and garnish with coriander leaves.

Uppadai and Vella Adai


March 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai, jaggery adai, kaaradai, kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu as the tamil month Panguni dawns. During this auspicious time, all married women and young girls tie a sacred yellow color thread around their neck. This is observed for their respective and prospective husbands well being and that the couples should remain together always. On this day, two special dishes(uppadai, vella adai) are made and offered to the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifying Goddess Shakthi. This is first offered to a cow and then the women in the house break their fast by having these special dishes. This dish tastes best with butter. This dish can be served as Tiffin/Snacks. Uppadai(Salt adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Ginger, 1 piece 1 Green Chillies 1-2 Refined Oil 2 3 tsp Asafoetida a pinch Curry leaves 3 to 4 Mustard seeds 1 tsp Urad Dal 1 tsp Salt to taste Water For 1 cup of rice flour add 1 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger, green chillies and fry for a minute. 3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil. 4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 5. Take a small portion of the mixture and shape them to a circular adai (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 6. Arrange the adai in the Idli steamer or cooker and steam till cooked. 7. Serve with Butter. Vella Adai(Jaggery adai):

Ingredients: (For 10-15 Adai) Rice flour, roasted, 1 cup Dried Cowpeas(karamani) 3 tbs Coconut, grated cup Jaggery, powdered 1 to 1 cups Green Cardamom, crushed 4 Water For 1 cup of rice flour add 2 cups of water. Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water and keep aside. 2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely. 3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stir constantly till the mixture comes together so that it does not form lumps. Add extra water if required. Remove from heat when all the water is absorbed and the mixture is almost cooked. 4. Take a small portion of the mixture and shape them to a circular form (1/2 inch thickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet. 5. Arrange the adai in the Idli steamer or cooker and steam till cooked. 6. Serve with Butter.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

Instant Groundnut(Peanut) Chutney


February 25, 2008 in Chutney, For Toddlers | Tags: chutney, groundnut, kid recipe, peanut, Recipes | Leave a

comment

This chutney is easy to prepare and kids would love the taste of it. You can store it in a container and use it as needed by just adding water to the mixture to make the chutney. Ingredients: Peanuts 1 cup Refined oil 1 tsp Red chilli powder to 1 tsp as per your taste Salt to taste Method: 1. Heat the oil in a pan and fry the peanuts till they darken and you get the aroma. Allow it to cool. 2. Add salt and chilli powder to the above mixture and grind finely. Adjust the salt and chilli powder as per your taste. 3. Store the powder in an airtight container to retain its freshness. Serving Suggestion: Take a spoon or two of the ground powder and mix it with little water to get the right consistency and saut with mustard seeds, jeera seeds, split urad dal, and curry leaves.

Cheesy Scrambled Egg


February 17, 2008 in Egg Varieties, For Toddlers | Tags: breakfast, egg, Recipes, snack | Leave a comment

This is an easy breakfast or snack that can be prepared in just 5 minutes. Kids will love this dish a lot and may be used in bread or burger buns. Ingredients: Butter 1/2 tsp Egg 1 Milk 1 tbs Mozzarella Cheese (grated) 1/4 cup Method:

1. In a microwavable soup cup, microwave butter on high(100% power) for 15 sec or until it melts. 2. Spread the butter evenly on all sides of the cup. 3. Crack the eggs in a bowl (make sure that there is no egg shell). 4. Add milk and beat well using a fork. 5. Add cheese and mix well. 6. Cover with a plastic wrap or a plate leaving it partially open. 7. Microwave on high for 50 60 secs, stirring once during cooking. 8. Allow it to stand, covered, for 2 minutes. 9. Carefully remove from the microwave with an oven mitt.

10. Garnish with pepper if required.

Almond Milk
February 14, 2008 in Drinks & Beverages, For Toddlers | Tags: almonds, badam, drink, Recipes | Leave a comment

This drink can be served chilled in the hot summer months. It is an energy booster; Ingredients:

Almonds(Badam), soaked overnight 10 in 1 cup water Milk 1 cup sugar to taste Method:

1. Drain and peel the almonds. 2. Cut each almond into 3 pieces. 3. Bring the milk to boil in a pan. Add the almonds and sugar to taste. 4. Fine grind the ingredients or mix well. 5. Serve hot.

Bread Balls
February 14, 2008 in For Toddlers, Tiffin/Snacks | Tags: bread, potato, Recipes, snacks, tiffin, Vegetarian Cooking | Leave a comment

Bread balls have mashed potato stuffing in it (which is made into a ball) and bread forms the crusty outer covering and it is deep fried in oil.Its a real good evening snack with hot coffee or tea. INGREDIENTS: For Making Of Balls: 2 OR 3 Potatoes 1 large onion 2 green chillies 1/2 cup boiled green peas any other vegetable (optional) 1 tsp mustard seeds 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tablespoon oil salt to taste fresh coriander leaves fresh curry leaves For Covering Of Balls: 7 or 8 slices of bread(preferably remove the brown edges)

oil for frying METHOD: 1. Boil potatoes,peel and mash with hands 2. Chop onions,coriander ,curry leaves and green chillies 3. Heat oil , add mustard and cumin seeds 4. when the seeds splutter add turmeric powder ,chopped onions green chillies and curry leaves 5. Fry till onion turns light brown 6. Add boiled peas,any other vegetable(optional),coriander leaves, salt as required and fry for a few seconds 7. Finally add mashed potatoes and fry them all for 2 or 3 minutes in low flame 8. Mix well and cool it ..then make small balls and keep it aside 9. Take one slice of bread, dip it in water for only a second and squeeze out the excess water. 10. Put one potato ball in the bread and cover it nicely 11. Boil oil in a frying pan. 12. Fry the bread stuffed with potato balls until golden brown Serve the nice and hot bread balls with ketchup or chutney.

Vermicilli Vada
February 14, 2008 in For Toddlers, Tiffin/Snacks | Tags: Recipes, Samiya, snacks, tiffin, vada, vadai, Vegetarian Cooking, Vermicilli | Leave a comment

Vermicilli vadai is a crunchy tea time snack and its very simple to make ..Children will love it because it has their favourite ingredients like potato and vermicilli..Its total fun ..(both preparing and eating) INGREDIENTS: 1 cup vermicilli 1 cup potatoes 2 or 3 green chillis 1/4 cup dry coconut powder 1ginger 1/2 tsp coriander powder 1/2 tsp turmeric powder 1/2 cup coriander and curry leaves(finely chopped) 1/4 cup mint leaves (as required) salt to taste oil for frying(preferebly refined sunflower oil) METHOD: 1. Boil vermicilli and potatoes separately till they are cooked..Strain and set aside..Mash the potatoes 2. Finely chop coriander leaves,mint leaves, curry leaves greenchillis,ginger and mix them well with mashed potatoes. 3. Add coriander,turmeric and coconut powders and salt 4. Finally add vermicilli and mix them all well (add little water if required) 5. Shape the mix into round vadas. 6. Deep fry them until they are golden brown. 7. pat out excess oil with a paper towel Serve them hot as it is or with tomato ketchup or chutney

Upma Kozhakattai
February 14, 2008 in For Toddlers, Tiffin/Snacks | Tags: breakfast, idli rava, kozhakattai, Recipes, tiffin, upma, Vegetarian Cooking | Leave a comment

Upma Kozhakattai is a steamed rice flour balls with a bit of seasoning and coconut. This is served with a lentil -coconut chutney. A small chunk of jaggery is sometimes kept inside these balls, so that you bite into a sweet surprise in the center. Youll need: 1.5 cups Idli Rava ( u get in all grocery stores) or soak 2 cups of rice in water for 30 min and strain the water well and allow the wet rice to dry. Later, grind the rice coarsely. 2-3 small dried red chillies 2 T grated fresh / frozen coconut 1 tsp urad dhal 1 tsp mustard seeds pinch of asafoetida a small piece of jaggery Water to cook the rava is used in proportion of 1:3, for one cup idli rava, use 3 cups water

1 tsp oil 1 1/2 tsp of salt to taste( your choice) Method: 1.Heat 1 tsp oil in preferably a large non-stick pan. Splutter the mustard seeds. Add the urad dhal and fry till golden brown, and then saute the dried red chillies and asafoetida for a few seconds. 2.To this, add 4 1/2 cups of water. In the water, put in the coconut, jaggery(optional) and salt. Bring it to a rolling boil. 3. Keep the flame on sim, and add the idli rava little by little with constant stirring to avoid any lump formation. Stir the rava for 5-6 minutes like how you would make an upma. All the water must get absorbed and the resulting mass shouldnt stick to your fingers. 4. Remove the upma onto a plate/dish and cool off for 5-10 minutes. Do not over cool it. Take a big handful of upma and shape it into ovals / spheres. You will get roughly 14-15 such kozhakattais from 1 1/2 cups of flour. Arrange this in a steamer and steam them for 10 minutes or until a fork comes out clean. 5. Serve hot with lentil-coconut chutney and a nice cup of extra strong filter coffee.

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Instant Groundnut(Peanut) Chutney


February 25, 2008 in Chutney, For Toddlers | Tags: chutney, groundnut, kid recipe, peanut, Recipes | Leave a comment

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This chutney is easy to prepare and kids would love the taste of it. You can store it in a container and use it as needed by just adding water to the mixture to make the chutney. Ingredients: Peanuts 1 cup Refined oil 1 tsp Red chilli powder to 1 tsp as per your taste Salt to taste Method: 1. Heat the oil in a pan and fry the peanuts till they darken and you get the aroma. Allow it to cool. 2. Add salt and chilli powder to the above mixture and grind finely. Adjust the salt and chilli powder as per your taste. 3. Store the powder in an airtight container to retain its freshness. Serving Suggestion: Take a spoon or two of the ground powder and mix it with little water to get the right consistency and saut with mustard seeds, jeera seeds, split urad dal, and curry leaves.

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Almond Milk
February 14, 2008 in Drinks & Beverages, For Toddlers | Tags: almonds, badam, drink, Recipes | Leave a comment

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This drink can be served chilled in the hot summer months. It is an energy booster; Ingredients:

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rasam Rice Sambar/kuzhambu Vegetables Curries Almonds(Badam), soaked overnight 10 in 1 cup water Milk 1 cup sugar to taste Method:

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes 1. Drain and peel the almonds. 2. Cut each almond into 3 pieces. 3. Bring the milk to boil in a pan. Add the almonds and sugar to taste. 4. Fine grind the ingredients or mix well. 5. Serve hot.

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Cheesy Scrambled Egg


February 17, 2008 in Egg Varieties, For Toddlers | Tags: breakfast, egg, Recipes, snack | Leave a comment

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This is an easy breakfast or snack that can be prepared in just 5 minutes. Kids will love this dish a lot and may be used in bread or burger buns. Ingredients: Butter 1/2 tsp Egg 1 Milk 1 tbs Mozzarella Cheese (grated) 1/4 cup Method:

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rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks 1. In a microwavable soup cup, microwave butter on high(100% power) for 15 sec or until it melts. 2. Spread the butter evenly on all sides of the cup. 3. Crack the eggs in a bowl (make sure that there is no egg shell). 4. Add milk and beat well using a fork. 5. Add cheese and mix well. 6. Cover with a plastic wrap or a plate leaving it partially open. 7. Microwave on high for 50 60 secs, stirring once during cooking. 8. Allow it to stand, covered, for 2 minutes. 9. Carefully remove from the microwave with an oven mitt.

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10. Garnish with pepper if required.

Scrambled Eggs and Potatoes


February 14, 2008 in Egg Varieties, For Toddlers | Tags: eggs, potatoes, Recipes | Leave a comment

This is so easy to make and tastes delicious. Ingredients: 4 eggs 2 medium potatoes 2 tablespoons pure olive oil (not extra virgin) salt and pepper to taste

Method: 1. Wash the potatoes and then carefully peel them. Rinse the potatoes and cut into 2 inch long strips (like French fries). 2. Heat the oil in a fry pan and fry the potatoes until golden brown. 3. Crack the eggs in a bowl (make sure there is no egg shell). 4. Scramble the eggs and pour into a fry pan. Use a spatula to continue scrambling eggs in fry pan mixing them with the potatoes until well cooked. 5. Add a pinch or two of salt and pepper at the end. 6. Serve while hot on a large plate or platter. 7. Add some ketchup if you like.

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Macaroni with Soy nuggets


March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

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This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. I conceived this recipe while trying to cultivate the habit of including wheat and soya for breakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from the wheat based macaroni and more protein from the soya nuggets. Green olives may be added as desired for taste.

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rasam Rice Sambar/kuzhambu Vegetables Curries hosted by Mansi. I am posting this recipe for the event Balanced breakfast meals

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Ingredients: Wheat based macaroni 250 gms Soy nuggets(soaked in water and drained) cup Tomatoes, chopped 2 Onions, sliced 1 (Big) Tomato ketchup 4 tbs Garlic pods, peeled and chopped 3-4 Olives, sliced 2 tsp Italian seasoning such as Basil, Oregano and mixed seasoning Red chilli powder tsp Refined oil 1 tsp Butter 2 tsp Coriander leaves, chopped for garnishing Salt to taste Method: 1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt and refined oil. Drain the water and keep aside. 2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turn glossy. 3. Add chilly powder and salt to the above mixture and stir well. 4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered. 5. Sprinkle some seasoning and cook for a minute. 6. Pour in the tomato ketchup and cook for a minute. 7. Remove from heat and garnish with coriander leaves.

Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste

Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

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Ridge gourd/Peerkangai Thuvaiyal


February 20, 2008 in Chutneys/Thokku, Rice | Tags: chutney, peerkangai, ridge gourd, thuvaiyal, Vegetarian Cooking | 1 comment

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This dish is my all time favorite South Indian recipe. I learned this dish from my mother. The preparation cuts down my time in the kitchen, whenever I am bored to cook. This dish can be mixed with plain rice dotted with ghee or eaten along with Idli/Dosa/Chappathi. Ingredients: Ridge Gourd, peeled, sliced roughly 2 medium-large (If the gourd is fresh, peel only the ridges. the dish tastes good this way than peeling completely) Red chillies 3 or 4 Mustard seeds 1 tsp Urad dal 2 tsp Refined oil 1tsp Tamarind, small lemon-sized, soaked in water for a minute Asafoetida a pinch Salt to taste Method: 1. Cook the ridge gourd in as little water as possible. 2. Heat the oil in a pan and saut the mustard seeds, urad dal, dry red chillies and asafoetida for a few seconds. 3. Remove and allow the mixture to cool and grind all the ingredients together.

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Tips: It is always good to add the cooked gourd and the fried urad dal at the end when you are grinding.

Aubergine/Brinjal/Kathirikkai Thuvaiyal
February 17, 2008 in Chutneys/Thokku | Tags: aubergine, brinjal, chutney, eggplant, kathirikkai, thuvaiyal, Vegetarian Cooking | Leave a comment

This is my husbands favorite dish. This can be mixed with rice or eaten along with Idli/ Dosa/Chappathi. Ingredients: Aubergine (Large) 1 Red chillies 2 or 3 Mustard seeds 1 tsp Urad dal 3 tsp Refined oil 1tsp Tamarind, small lemon-sized, soaked in water for a minute Asafoetida a pinch Salt to taste Method:

1. Roast the aubergine on the stove (directly over fire) or in an oven for 8 to 9 min till the skin is ready to peel. 2. Remove the aubergine and peel the skin. Mash the flesh or cut into 3 slices. 3. Heat the oil in a pan and sautee the mustard seeds, urad dal, dry red chillies and asafoetida for a few seconds. 4. Remove and allow the mixture to cool and grind all the ingredients together.

Tips: It is always good to add the mashed aubergine and the fried urad dal at the end when you are grinding.

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Sambar Powder
February 27, 2008 in Main Course, Powder varieties | Tags: kuzhambu powder, Recipes, sambar, sambhar, Vegetarian Cooking | 1 comment

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Sambar powder is the main ingredient in the preparation of the tasty South Indian sambar as it adds flavor and aroma to the sambar.

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: (for 4 and storage for 3-4 months) Red Chillies 250 gms Dhania / Corriander seeds 500 gms Black peppercorns 100 gms Turmeric powder 50 gms Toor dal 250gms

Urad dal 1 cup Channa dal 1 cup Fenugreek seeds 50 gms Method: 1. Fry the fenugreek seeds without oil till they turn golden brown. Keep this separately. 2. Fry all the remaining ingredients till you smell the aroma. 3. Fine grind all the ingredients together.

Rasam Powder
February 14, 2008 in Main Course, Powder varieties | Tags: rasam, rasam powder, Recipes, Vegetarian Cooking | Leave a comment

Rasam Powder is the main ingredient in the preparation of Rasam, as it adds fragrance and flavor to rasam.

INGREDIENTS Pepper 25gms Dhania seeds 100gms Red chilli 100gms Cumin 10gms Toor dhal 50gms Turmeric powder 10gms Microwave Oven: 1.Fry the above ingredients except turmeric for 5 to 7 min in microwave oven. 2. Fry turmeric and chilli powder for 2min 3. Fine grind the ingredients. Stove: Fry all the above ingredients separately till u smell the aroma and fine grind the mixture. Note: 1. Do not add oil for frying 2. Do not over fry the ingredients

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Poondu Milagu Jeeraga Rasam


March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam, pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

Drinks & Beverages Egg Varieties Main Course

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have good healing effect when consumed during cold or fever. Toddlers too would love the taste of this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee. This rasam may be served hot as a soup.

Vegetarian Cooking Chutneys/Thokku

Main Course Powder varieties


rasam Rice Sambar/kuzhambu Vegetables Curries

Raitas/Pachadi Soups Tiffin/Snacks

Uncategorized
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Baby Center Bawarchi Food Network Jugalbandi Mahanandis Food Blog Paajaka Priyas Kitchen RamkiCookbook Roma Saffrontrail Tasty Palettes Ingredients: Garlic pods, pealed 5 Jeera 2tsp Black pepper corns 2 tsp Toor dal 1 tbs Coriander seeds 1tsp Curry leaves 10 12 leaves Mustard seeds tsp Asafoetida a pinch Ghee 1 tsp Tamarind, lemon-sized, soaked in cup of water for 10 minutes Salt to taste

Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cup of water for 20 to 30 min. 2. Grind the soaked mixture along with garlic coarsely. 3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetida and salt. Stir well and boil till the raw smell of the tamarind disappears. 4. Add the ground mixture and remove from heat when the mixture turns frothy. 5. Taste and adjust the salt and add water to increase the quantity. 6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam. 7. Garnish with coriander leaves, if required. Note: 1. Do not grind the mixture finely as the rasam will become too hot to eat. 2. You may discard garlic if you do not like the taste of it.

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