Coriander and Curry Leaves Thokkuby Kamala on January 7, 2010

In Tamil we call Coriander as Kothamalli and Curry leaves as Kariveppilai.

Coriander leaves are known Cilantro. As it looks like Italian flat parsley, it is also known as Chinese parsley. Like greens, we can cook so many dishes with this. Both curry leaves and coriander leaves are full of vitamins and minerals with additional benefit of dietary fiber. Both promotes digestion. Curry leaves are mainly used for seasoning. Curry leaves are used in some Ayurveda hair tonics as this encourages hair growth. Curry leaves contains more vitamin ‘A’.

Without coriander leaves and curry leaves, Rasam (Indian soups) won’t taste good. They play an important role in Indian cuisines.

Cooking time: approximately 15 minutes

Ingredients

Coriander leaves – 1½ cup Curry leaves – 1½ cup Tamarind – small lemon size ball (adjust according your taste) Red chilli – 2 no Green chilli – 2 no Ginger – 1½ to 2 inch long piece Black pepper – 1 tea spoon Sesame oil – 1 table spoon Hing – ¼ tea spoon Sugar – ½ tea spoon (optional) Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Curry leaves – 2 to 3 no

Method

Grind together all items except oil to a paste. Heat a pan with oil and do the seasoning.

Now add ground paste and fry for few seconds; cook in low flame for 8 to 10 minutes or till oil separates and nice aroma comes out of it; stir in between; also thokku colour changes from light green to dark green colour.

Tasty Coriander and Curry Leaves Thokku is ready. This goes well with Curd Rice, Chappati.

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Tips

Frying the mix in low flame till removal of moisture, helps to preserve Thokku for longer period.

This can be kept in refrigerator for 10 to 12 days; without refrigeration, use it within 4 to

Fresh Green Peas Spreadby Kamala on January 23, 2010

Green peas (Pachai Pattani in Tamil, Mutter in Hindi) is available in plenty during winter season. Though frozen peas and dried peas are available throughout the year, fresh peas taste better than frozen peas/dried peas. Unlike frozen peas or dried peas, it does not need defrosting or soaking. Any dish prepared with fresh green peas, either solo or in combination will be liked by all.

Every winter season I buy this fresh green peas in plenty to prepare Fresh Green Peas Spread. We like the flavor of this spread very much as I use very limited spices in this spread. I keep this spread in fridge for 4 to 5 days for further use.

Fresh Green Peas Spread can be

used to stuff chappati or bread or poori. used as a spread on chappati or bread or dosa.

relished as a side dish for rice or chappati or dosa or poori. used to prepare cutlets by adding boiled potatoes or any other veggie with this. used as a stuffing

o to make samosa by adding some boiled beans, carrot and potato. o to make kara kozhukattai (dumplings) by adding some boiled beans, carrot and

potato.

Ingredients

Shelled fresh green peas – 3 cups Green chili – 7 to 8 no Garlic cloves – 8 to 10 no Turmeric powder – ⅛ tea spoon Coriander leaves – few strings Lemon juice – few drops Salt – as per taste Oil – 2 table spoon

Method

Peel garlic cloves and cut into pieces; wash and boil green peas and cool it.

In a mixer put coriander leaves, salt, green chilli, turmeric, garlic and grind to a paste; then add boiled peas and grind it partially.

Heat a pan with oil, add ground peas; add little water and mix well; adding limited water helps to cook other spices like garlic, green chilli and turmeric; no need to add more oil.

Cook in low flame till the mixture is thick and leaves the side of the pan; add few lemon drops, mix and remove immediately.

Cool and keep it in fridge for further use.

Tips

This can also be prepared with frozen green peas

Fusion Chutneyby Kamala on November 26, 2009

Here is a chutney by wet grinding tomato, coconut, garlic, green chilli, onion, coriander leaves, curry leaves. In my home, we call this as ‘Fusion Chutney’. All the ingredients used are fresh and no sautéing is involved. This chutney suits well with all south and north Indian snacks. The nice aroma and flavour of this chutney is liked by all in my family.

Serves: 4

Cooking time: 10 minutes approximately

Ingredients

Tomato – 1 no

Coconut grated – ½ cup Garlic – 2 cloves Green chilli – 3 no Onion chopped – 1 table spoon Fried chickpeas or chutney dal – 1 table spoon Coriander and curry leaves – few Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Curry leaves – few

Method

Wet grind all ingredients together nicely, if needed add some water; do the seasoning. This delicious chutney suits with idly, dosa, poori, chappati, upma etc.

Tips

Few mint leaves can also be added in this chutney.

Mango Ginger (Mangai Inji) Pickleby Kamala on October 8, 2009

Mango Ginger (Mango is ‘Mangai’ and Ginger is ‘Inji’ in Tamil) is a family of ginger or turmeric. The botanical name for this is curcuma amada. This is available in certain seasons only. This looks like normal ginger but it smells like raw mango. Some call it as white ginger. This has the best medicinal value and is very good for digestion.

Mango Ginger pickle can be prepared with very less oil in short time. Other than pickle, we can use this in Upma, Lemon Rice, Curd Rice, Chutneys and so on. The pickle is very tasty and the nice flavour is liked by most of the people. The pickle can be consumed after 4 to 5 hours of preparation.

Serves: 4

Cooking time: 10 minutes

Ingredients

Mangai Inji – 100 gm Green chilli – 4 no Lemon – 4 no Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Asafetida – pinch o Curry leaves – few o Sesame/any oil – ½ tea spoon

Method

Wash, scrub the skin of mangai inji; wash again and cut into round slices. Wash, cut green chilli into pieces (if you eat hotter, cut into small pieces); squeeze lemon

and take out the juice.

Put all together in a bowl, add salt and mix; do the seasoning and mix; you can use it after 4 to 5 hours as mangai inji pieces need time to absorb salt and lemon juice.

Tips

You can keep this in fridge for one week minimum and without refrigeration for 2 to 3 days; toss the pickle one or two times daily.

The left over juice remaining in the bowl, can also be added in buttermilk or curd rice to give a nice flavour to it.

Mangai Inji Thokkuby Kamala on February 15, 2010

Mangai Inji (Curcuma Amada) is very good for health especially to cure stomach disorders. I use Mangai Inji to prepare Pickle with less oil and spices. Here is another delicious Thokku prepared with Mangai Inji.

It is a perfect side dish for curd rice. It can remain fresh up to 2 weeks in fridge and for 4 to 5 days without refrigeration.

Cooking time: 20 minutes

Ingredients

Mangai Inji – 250 gram Black pepper – 1 tea spoon Red chilli – 6 to 8 no Mustard – ½ tea spoon Asafetida powder – ⅙ tea spoon Urad dal – ½ tea spoon Tamarind – small lemon size (adjust as per your

taste) Curry leaves – few

Sugar – 1 tea spoon (optional – helps to balance all taste) Salt – as per taste Sesame/any oil – 1½ table spoon

Method

Wash, peel and slice mangai inji; put it in a mixer, add tamarind, salt, sugar, asafetida powder, red chilli and black pepper; grind them well to a thick paste with little water.

In a heavy bottom pan, add half of given oil, do the seasoning with mustard, urad dal and curry leaves; then add ground paste, mix well and cook in low flame; add remaining oil, keep cooking; you can partially cover the pan with lid if required; adjust salt and cook till oil separates from it; remove and cool.

Enjoy with curd rice or even with snacks.

Tips

Preserve it in an air tight container

Mint (Pudina) Chutney for Bread Sandwichby Kamala on October 20, 2009

Mint (Pudina in Tamil) Chutney for bread sandwich is easy to prepare at short notice. As no heating is involved in preparing this chutney, it retains all minerals and vitamins of the ingredients.

Ingredients

Mint leaves – 1½ cups Coconut – small piece Ginger – small piece Green chilli – 2 no Lemon juice – 1 table spoon Roasted cumin powder – ¼ tea spoon Salt – as per taste

Method

Wet grind all items given to a fine paste. Use it as a filling in bread sandwich.

Tips

Do not add too much water in the chutney, to use it as a filling in bread sandwich.

Mint Coriander Chutneyby Kamala on February 18, 2010

Mint Coriander Chutney is a colorful and nutritive chutney. This is easy to prepare and goes well with all south Indian snacks. As this chutney does not contain coconut or dal, it can be kept without refrigeration even for a day.

Mint is Pudina in Tamil and Coriander is Kothamalli in Tamil.

Serves: 4 to 5

Cooking time: 15 minutes

Ingredients

Mint leaves – ½ cup Coriander leaves – ½ cup Onion medium size – 2 no Tomato sour – 2 no Green chilli – 4 no Garlic – 4 pods Roasted cumin seed powder – ½ tea spoon Red chilli powder – ½ tea spoon Sugar – ¼ tea spoon (optional) Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Black split gram or Urad dal – ½ tea spoon

o Curry leaves – few o Cooking oil – 1 table spoon

Method

Chop and grind together all the ingredients nicely except items given for seasoning. Heat a pan with oil and do the seasoning; add the ground items and fry for one minute;

cover and cook for minimum 5 more minutes; remove when oil separates from the surface with nice aroma.

Tasty mint coriander chutney is ready.

Tips

Use fresh mint and coriander leaves.

Neer Nellikai (Gooseberry Oil Less Pickle)

by Kamala on January 18, 2010

Gooseberry is called as Amla in Hindi and as Nellikai in Tamil. I use Nellikai to prepare Nellikai Pachadi and Nellikai Thokku. Here is Neer Nellikai an oil less, spice less pickle with Nellikai. This a traditional pickle prepared from olden days.

It is easy and takes less than ten minutes to prepare. During gooseberry season, it is prepared in almost every home. This pickle is good for patients who cannot eat oil or spice.

Cooking time: 10 minutes

Ingredients

Gooseberry – 12 no Water – 3 cups Turmeric powder – ¼ tea spoon Asafetida powder – pinch Salt – ¾ tea spoon

Method

Wash and keep gooseberry; boil water in a pan; when water starts boiling, add salt, turmeric, asafetida powder and mix.

Add gooseberries immediately and switch off gas; close with a lid and keep it for cooling; after 4 to 5 hours, you can start using Neer Nellikai; if you keep a gooseberry in between your fingers and press it lightly, it will start opening up and the seed will try to come out.

Oil less, spice less Neer Nellikai is ready.

Tips

Take care that gooseberries are immersed fully in water. The water in which gooseberries are immersed can be added in butter milk/curd rice to

get nice flavor. Avoid preparing this pickle in large quantity; prepare in small quantity to last for two or

three days

Nellikai (Indian Gooseberry) Thokkuby Kamala on August 18, 2009

Nellikai plays an important role in Ayurvedic medicine. In north India, it is called as ‘Amla’. In Indian cuisines, it is used for sweet sour pickle, chutney,  raitha/pachadi etc. In south India some people like to keep this tree at home. Like basil (tulsi) this also considered sacred. Even though it tastes sour after eating one, if you drink water that tastes sweet. Over all it revitalizes our system.

Serves: 4

Cooking time: 15 minutes

Ingredients

Nellikai (gooseberry) –10 no Turmeric powder – ¼ tea spoon Salt – as per taste Sugar – ½ tea spoon (optional) Sesame oil/any oil – 2 tea spoon Roast and dry powder

o Red chilli – 8 to 10 no o Fenugreek – ½ tea spoon o Mustard – ½ tea spoon o Cumin seeds – ½ tea spoon o Asafetida powder – 2 pinch

For seasoning o Mustard – ½ tea spoon o Urad dal (split black gram) – ½ tea spoon o Curry leaves – few

Method

Step 1

Wash and grate Nellikai; remove the seed (Shortcut – you can take the fleshy part and put it in a mixer and just run the mixer slightly. Grated Nellikai will be ready quick enough)

Dry roast and powder the items given.

Step 2

Heat a pan, add oil, do the seasoning; add turmeric powder, then grated Nellikai and salt; mix, close it with lid and cook for 2 minutes.

Add dry powder, sugar and mix well; cook for 2 more minutes and remove.

Nellikai Thokku is ready. This goes well with curd rice and as a substitute for pickle.

Tips

Grating and cooking Nellikai is one of the best ways as it reduces cooking time drastically.

After grating, the Nellikai seeds will be having tiny Nellikai particles; put these seeds in a cup of water; after one hour filter and drink; the water will be sweet and delicious and also enriched with vitamins.

Onion Chutneyby Kamala on November 11, 2009

Onion chutney is the best match for Idli, Dosa and Adai. With less oil and ease of preparation, this is the best chutney for unexpected guests at my home. Onion and tomato are used in most of the chutneys but as onion is the main ingredient in this, I call it as Onion Chutney. This is prepared without using coconut and dal. So this chutney will stand for more time outside the fridge and is good for lunch boxes.

Serves: 4

Cooking time: 15 minutes

Ingredients

Onion – 3 no Tomato small – 1 no Garlic – 4 cloves Red chilli – 6 to 7 no

Tamarind – small marble size (adjust as per your taste) Salt – as per taste For seasoning

o Curry leaves – few o Oil – 1 tea spoon o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Asafetida – pinch

Method

Cut onion, tomato into big pieces; peel garlic. Heat a pan with few drops of oil; fry red chilli, few curry leaves and remove; add few

drops of oil, fry garlic for few seconds, add onion fry for few seconds; then add tomato and fry for few seconds; allow the mix to cool.

Grind all fried items with salt and do the seasoning with remaining oil.

Serve with Idli, Dosa, Adai.

Tips

If you find chutney hot due to red chilli, mix it with some sesame oil.

Onion and Tomato Chutneyby Kamala on July 21, 2009

Onion and Tomato chutney is easy to prepare at short notice.

Serves: Six

Cooking time: approximately 20 minutes

Ingredients

Onion – 3 no Tomato – 3 no Red chilli – 6 no Coconut grated – 1/4 cup Curry leaves – few Salt – according to taste Oil -2 table spoon

Method

Chop onion, tomato; grate coconut. Heat a pan with few drops of oil; fry red chilli,curry leaves and coconut by adding one by

one. Transfer it to a plate and keep aside. Now add onions and fry for a while till onion is transparent; add tomatoes and fry till

soft. Allow the fried items to cool and then grind with salt by adding water as required.

Tips:

use only red chilli.

Suits well with Dosa, Idli , Adai and Uthappam.

Peerkankai (Ridge Gourd) Thuvayalby Kamala on October 10, 2009

Ridge gourd (Peerkankai in Tamil) is a delicate vegetable. While peeling it, almost 30 to 40 percent of the vegetable comes out as a waste. More over most of the vitamins are under the vegetable skin only. Instead of throwing the peeled skin,  tasty thuvayal can be prepared easily.

Ingredients

Peeled skin from 4 Ridge gourds Ginger – 1½ inch long Red chilli – 3 no Green chilli – 3 no Tamarind – marble size (adjust according to your taste) Asafetida – pinch Salt – as per taste Oil– 1 tea spoon

Method

Cut the ridge gourd skin into small pieces; chop ginger. Heat a pan with oil, fry red chilli, green chilli, ginger, tamarind and remove; in the same

pan now fry ridge gourd skin and cook in low flame for 10 minutes; stir in between and sprinkle handful of water; cook till the ridge gourd skin is soft; allow it to cool; grind all items with salt in blender.

Tasty Peerkankai (Ridge Gourd) Thuvayal is ready and suits well with rice.

Tips

Wash nicely and then peel the skin of ridge gourd. Can be preserved in refrigerator for 4 to 5 days

Pottu Kadalai (Roasted Bengal Gram) Thuvayalby Kamala on January 8, 2010

Roasted Bengal gram is known as Pottu Kadalai in Tamil and is also known as chutney dal or fried channa. This is one of the commonly found item in the grocery list of all houses in Tamil Nadu. This is used with coconut in most of the chutneys and also to make some sweets and snacks. Here I have prepared a tasty Thuvayal with Pottu Kadalai.

At times there is a confusion between Chutney and Thuvayal (also called as Thugayal). The difference I feel is, Chutney is semi solid or watery and Thuvayal is thick. Chutney needs seasoning and Thuvayal needs no seasoning.

Serves: 4

Cooking time: 5 minutes

Ingredients

Fried Channa (roasted Bengal gram) – 2 table spoon Coconut – 2 pieces Green chilli – 2 no Garlic – 2 pods Salt – according to taste

Method

Chop and grind all the given items, with little water.

Can be served with Variety Rice, Dosa, Idli, Kanji.

Tips

If you want you can grind without coconut also or reduce coconut quantity. Those who don’t like garlic, can replace it with pinch of asafoetida

Pudina (Mint Leaves) Chutneyby Kamala on January 17, 2010

Pudina Chutney is prepared in most of the homes regularly. This is so popular and common dish. Mint belongs to Mentha family, which has strong flavor. Mint is believed to be the best in treating stomach problems and tooth problems. Mint is used in toothpaste and also in mouth fresheners.

As it helps digestion, this is used in Biriyani and in most of the masala to prepare gravies. Mint contains more iron and is recommended for anemic patients.

Serves: 4

Cooking time: 10 to 15 minutes

Ingredients

Mint leaves – 1 bunch Coconut – ½ of full coconut approximately Ginger – 2 inch long piece Garlic – 2 pods Green chilli – 1 no Red chilli – 1 no Urad dal – handful Tamarind – small marble size (adjust as per your taste) Salt – as per taste Oil – 1½ tea spoon For seasoning

o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Curry leaves – few

Method

Wash mint leaves; peel and cut ginger, garlic; grate coconut. In a pan, heat half of the oil, fry red chilli and urad dal till golden colour; then add ginger,

garlic, green chilli and fry for few seconds; then add mint leaves fry till the leaves shrink; then add tamarind, grated coconut and fry for few minutes; allow it to cool; wet grind all fried items to a coarse paste with little water; do the seasoning with remaining oil.

Serve with Rice or Chapati.

Tips

Use fresh coconut and fresh green mint leaves.

Seemai Kathrikai Thuvayalby Kamala on September 30, 2009

Seemai Kathrikai is also known as ‘Chow- chow and Bangalore kathrikai’ in Tamil. It is called as ‘Chayote’ in English. Seemai kathrikai belongs to gourd family like melon and cucumbers. Some people also call this as ‘Alligator pear’ or ‘Vegetable pear’. It is used in Kootu, Poriyal and Sambar in south Indian cooking. Tasty Thuvayal can also be prepared with this at short notice. It suits well with Rice as well as Chappati as a side dish.

Serves: 2

Cooking time: 15 minutes approximately

Ingredients

Seemai kathrikai – 1 no

Coconut – ⅛ th of full coconut Urad dal or split black gram – 2 table spoon Bengal gram – 1 tea spoon Red chilli – 2 no Asafetida – pinch Tamarind – little (adjust according to your need) Salt – as per taste Oil – ½ tea spoon

Method

Wash, peel Seemai kathrikai skin, grate and keep; grate coconut. Heat a pan with oil, add bengal gram, urad dal, asafetida powder and red chilli; fry till

dals are golden brown/red in colour and remove; add grated coconut fry for few seconds and remove; add grated Seemai kathrikai fry for 2 minutes (as it is grated it needs less time to cook).

Now grind all the above fried items with tamarind, salt by adding little water to a coarse paste.

Seemai Kathrikai Thuvayal is now ready to be served as side dish to Rice or Chappati.

Tips

Tender Seemai Kathrikai suits better for Thuvayal

Sweet and Soar Dates Chutneyby Kamala on October 2, 2009

Sweet and Soar Dates Chutney is traditional north Indian chutney. It is normally served with Dahi Vada. This chutney is healthy too, as we add jaggery and dates (Kajur in Hindi, Pericham pazham in Tamil). I use this chutney with other chat items also.

Ingredients

Dates chopped – 2 table spoon Cashew nut broken – 2 table spoon Raisins – 2 table spoon Jaggery grated – ½ cup Roasted cumin powder – ½ tea spoon Garam masala powder – ½ tea spoon Red chilli powder – 1 tea spoon Pepper powder – ¼ tea spoon Tamarind – big lemon size ball (adjust according to

your taste) Salt – pinch Ghee/oil – 1 tea spoon (for seasoning) Cumin seeds – 1 tea spoon (for seasoning)

Method

Soak tamarind in 2 cups of water and extract the juice. In a pan do the seasoning, add tamarind water, all dry spices; bring to boil.

When this reduces to half in volume, add jaggery; mix well and cook for 2 minutes; add chopped dates, cashew nut and raisins; mix well and cook for 2 minutes; now the chutney will be thick.

Ready to serve with Dhahi Vada.

Tips

You can replace jaggery with sugar & tamarind with amchur (dry mango powder).

Thengai (Coconut) Thuvayalby Kamala on February 20, 2010

Thengai (Coconut) Thuvayal is prepared in many ways with slight variations. This is a very good side dish for rice and can be mixed with rice also to eat.  Sometimes used as side dish for snacks. Coconut is known as Thengai in Tamil and as Nariyal in Hindi.

Serves: 2Cooking time: 10 minutes

Ingredients

Coconut – 1/8th of a full coconut Green chilli – 1 no Red chilli – 1 no Tamarind – peanut size (adjust as per your taste) Ginger – small piece Urad dal – handful Asafetida powder – pinch Curry leaves – few Salt – as per taste Oil – ½ tea spoon

Method

Peel and cut ginger into pieces; cut coconut into pieces. Heat a pan, add red chilli, urad dal, asafetida powder and fry till urad dal is red; then add

ginger, curry leaves, green chilli and fry for few seconds; then add coconut and fry for few seconds; remove and allow it to cool.

Grind all fried items with tamarind by adding little water. Enjoy aromatic Thengai Thuvayal with rice.

Tips

Use fresh coconut.

Tomato Chutneyby Kamala on July 25, 2009

Tomato plays a dominant role in making chutney. It is almost available throughout the year.

Serves: Five

Cooking time: approximately 20 minutes.

Ingredients

Onion – 1 no Red tomato – 5 no Garlic – 4 pods Red chilli – 6 no Salt – as per taste Oil – 2 tea spoon Sugar – ½ tea spoon (optional) For seasoning

o Mustard – ½ tea spoon o Urad dal (split black gram) – ½ tea spoon o Curry leaves – few o Asafetida powder – pinch

Method

Chop onion,tomato,garlic. Fry red chilli and half of curry leaves in a few drops of oil in a fry pan; allow it to cool. Grind together chopped onion,tomato,garlic with fried red chili, curry leaves adding salt

to a fine paste. Heat a pan, do the seasoning and add the ground paste; mix well. Cook in a low flame, till oil separates from the mix.

Good combination with Idly, Dosa, Adai, Paratha Aloo (Potato) Raithaby Kamala on September 30, 2009

Potato (Aloo in Hindi) is the best energy giving food for humans. Potato is a starchy tuber crop, cultivated all over the world. Potato can be cooked in any form like boiled,  mashed, shallow fried, deep fried either by peeling the skin or with skin. It can be cooked solo or as a combination with other vegetables. In whatever form it is cooked, it is liked by all especially children. Other than starch, it has some minerals too.

Here I prepared a Raitha (nothing but Pachadi in Tamil) with potato.

Serves: 4

Cooking time: 10 minutes approximately if you have boiled potato.

Ingredients

Potato – 2 no Fresh curd – 2 cups Green chilli – 2 no Garlic cloves – 2 no Roasted cumin powder – ½ tea spoon Mint leaves – few Salt – as per taste

Method

Boil, peel and mash potatoes; coarsely grind mint leaves, garlic and green chilli. Add all the above things in curd with salt and roasted cumin powder.

Mix well, serve chilled with Parathas, Naans and Rice.

Tips:

Use only fresh curd.

Beetroot Carrot Saladby Kamala on February 21, 2010

Salads are healthy and are part of any meal. Salads are prepared by using boiled vegetables or raw vegetables or in combination of both. Some salads need seasoning. It is preferable to have salad with raw veggies and with minimum  seasoning.

I prepare Beetroot Carrot Salad often, as it uses easily available ingredients and is easy to prepare. The ingredients used in this salad like beetroot, carrot, onion, tomato, lemon and cilantro are also good for health.

Beetroot is known as Chukander in Hindi and Carrot is known as Gajar in Hindi.

Cooking time: 10 minutesServes: 4

Ingredients

Beetroot – 1 no Carrot – 1 no Onion – 1 no Tomato – 1 no Cilantro – few strings Lemon – 1 no Green chilli – 1 no Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Curry leaves – few o Asafetida – pinch o Oil – ½ tea spoon

Method

Chop onion, beetroot, carrot, tomato, cilantro and green chilli; squeeze and keep the lemon juice; mix all chopped veggies, salt except green chilli.

Heat a pan, do the seasoning; in the end add green chilli, put it in chopped veggie; add lemon juice mix.

Healthy Beetroot Carrot Salad is ready.

Cucumber Onion Raithaby Kamala on January 23, 2010

Raitha’s basic ingredient is curd that is seasoned with spices and herbs. Indian cuisines are very much spicy and to compensate it there are variety of raithas. They are simple and easy to prepare and they give cooling effect after eating. Raithas taste good if they are chilled and served.

Here is simple Cucumber Onion Raitha. Cucumber is called as Vellarikkai in Tamil.

Serves: 4

Cooking time: 5 to 10 minutes

Ingredients

Cucumber – 1 no Onion – 1 no Fresh curd – 1 cup Roasted cumin powder – ½ tea spoon Red chilli powder – ½ tea spoon Coriander leaves – few Black salt/Table salt – as per taste Sugar – 1 tea spoon (optional)

Method

Peel and chop finely cucumber, onion; add this in curd with other spices; mix well and garnish with coriander leaves.

Serve chilled with fried rice, variety rice, pulao, chappati.

Tips

Green chilli and tomato can also be added in this raitha

Kosambari (Sprouted Green Salad)

by Kamala on August 7, 2009

Kosambari is a type of fresh salad. It is a popular dish in Karnataka, also prepared in other southern states at festive times. Usually it is prepared with soaked split Green gram (passi paruppu) or Bengal gram (channa dal). Sometimes fresh vegetables are added in it. Also coconut and raw mango or lemon juice can be added and seasoning with mustard is must. It is a mix of lentils, vegetables and with only few drops of oil used, it is very good for health. Except seasoning, all items are raw so nutritive value is more. Good for people who are in diet. Here I prepared it with sprouted green gram and with salad vegetables. It is very much colourful and also attractive to eyes.

Serves: 4

Cooking time: 15 minutes

Ingredients

Sprouted green gram – 1/2 cup Bell pepper or Capsicum chopped – 2 table spoon Carrot chopped – 2 table spoon Cucumber chopped – 2 table spoon Tomato cut, seeds removed and chopped – 2 table spoon Coriander leaves chopped – 2 table spoon Green chilli chopped – 1 no Onion chopped – 1 no Fresh coconut cut in to small pieces – 1 table spoon Fresh coconut grated, for garnishing – 1 table spoon Lemon juice – 2 table spoon Salt – as per taste For seasoning

o Mustard – 1/2 tea spoon o Urad dal – 1/2 tea spoon o Red chilli – 2 no o Cooking oil – 1/2 tea spoon o Curry leaves chopped – 1 table spoon o Asafetida – pinch

Method

Mix all the above items and do the seasoning; garnish with grated coconut.

Tips:

During mango season, you can use raw mango instead of lemon. Vegetables like beet root and radish can also be added

Sprouted Kondakadalai (Kabuli Channa) Sundalby Kamala on January 28, 2010

I often use chickpea after soaking to prepare curry or sundal. Now my passion for sprouting has extended to white chickpeas also. I love eating most of the legumes in sprouted form because they cook easily and digest easily.

Sprouted  legumes play a dual role as vegetables and legumes. Sprouted legumes taste little sweet and are creamy after cooking.

Sprouting: I soaked chickpea in water for 12 hours. After draining the water I kept it covered in a wet cheesecloth for 24 hours. I sprinkled some water in between, then put it in an air tight container and kept it in fridge. After 2 days, I saw amazing sprouts.

With this chickpea sprouts, I prepared a simple Sprouted Kondakadalai Sundal. I mixed roasted and powdered sesame in it to make it more delicious. It took only 5 minutes to pressure cook sprouted chickpea (soaked chickpea takes 15 to 20 minutes in my pressure cooker).

White Chickpea is known as Vellai Kondakadalai in Tamil and as Chole, Kabuli Channa in Hindi.

Cooking time: 20 minutes approximately

Ingredients

Sprouted chick pea – 2 cups Grated coconut – 1½ table spoon Salt – as per taste To dry grind

o White, black sesame – 1 tea spoon each o Coriander seeds – 1 tea spoon o Cumin seeds – ½ tea spoon o Red chilli – 2 no

For seasoning o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Curry leaves – few o Asafetida – pinch o Oil - ½ tea spoon

Method

Wash chickpea sprouts; boil it with enough water after adding few drops of oil, ½ tea spoon salt and pinch of turmeric powder; filter the water used for boiling as it has nutrients and this may be used in curry or in any other dish later; keep the boiled sprouts aside.

Dry roast sesame seeds after cleaning it; dry roast coriander seeds, cumin seeds and red chilli; now grind coriander, cumin seeds, red chilli and sesame seeds to a coarse powder.

Heat a pan with oil and do the seasoning; add boiled chickpea sprouts, mix well; add dry ground masala, salt and coconut.

Mix well and fry for few seconds.

Remove and serve hot with rice or as snack with tea.

Tips

Mix gently chickpea sprouts with dry ground masala to avoid breaking of sprouts.

This can be prepared without sprouting chickpea also

Sprouted Wheat Berries Sundalby Kamala on October 19, 2009

Sprouting of grains and lentils is a healthy practice, as it increases the amino acids and vitamins. I read an article in Wikipedia that says after sprouting, the protein and vitamins increase to a considerable amount. Sprouted grains are fully nutritive as all parts like germs, brans and enzymes are still in them. Sprouting also helps to easy cooking and digestion. The only drawback is sprouting takes time and in case of wheat berries it took 2 to 3 days to sprout.

Sprouting can be planned and can be included in our menu at least thrice a week. This is high time to introduce it to our younger generation. I used to sprout many varieties of grams and this is the first time I tried to sprout wheat berries. I sprouted them in traditional method. Soaked for overnight, tied in a cotton cloth and kept in open air. Rinsed them twice a day and sprayed water in between. On 3rd or 4th day, I got nicely sprouted wheat berries. I cooked sprouted wheat berries as sundal for an evening snack. It took hardly 3 to 5 minutes in boiling water to cook them soft.

Serves: 2 to 3

Cooking time: 10 minutes other than sprouting time

Ingredients

Wheat berries to be sprouted – 100 gm Grated coconut – 1 table spoon Salt as per taste For seasoning

o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Red chilli – 2 no o Curry leaves – few o Asafetida – pinch o Oil – ½ tea spoon

Method

Boil water, add sprouted wheat berries, lower the flame and keep for 5 minutes; switch off gas, add salt in boiled water, mix well and keep for 2 minutes; then drain the water.

Do the seasoning in a pan, switch off gas, add boiled sprouted wheat, grated coconut and mix well.

Delicious Sprouted Wheat Berries Sundal is ready to be served as a snack.

Tips

While cooking wheat berries, stir/mix gently and take care not break the sprouts. Sprouted wheat berries can also be used in Kosambari – sprouted green salad

Thakkali Pachadi (Tomato Raitha)by Kamala on February 16, 2010

Tomato Raitha is a simple, easy to make tasty raitha. I prepare this as a side dish for any Veg Pulao or Biriyani. Curd based dishes use less spices and are good for digestion.

Ingredients

Fresh curd – 1 cup Tomato – 2 no Salt – as per taste Sugar – ¼ tea spoon (optional) For seasoning

o Mustard – ½ tea spoon o Urad dal or split black gram – ½ tea spoon o Turmeric – pinch o Asafetida – pinch

o Red chilli – 2 no o Curry leaves – few o Coriander leave – 1 string o Oil – ½ tea spoon

Method

Cut tomatoes into medium size pieces; beat curd and keep. Do seasoning and add tomato, salt, sugar and fry for few minutes.

Add with curd.

Mix well and serve.

Goes well with Pulao, Biriyani or any stuffed Paratha.

Tips

Use red ripe tomato and thick curd for better results.

Boiled Tomato Chutneyby Kamala on October 27, 2009

In this blog, I am giving name to all chutneys as my family calls them. Boiled tomato chutney is also a type of tomato chutney with less oil and spice. No need for a mixer to

prepare this chutney. If you have tomato and onion, you can cook variety of side dishes for any snack. Both occupy a dominant role in my kitchen.

Serves: 6

Cooking time: 15 to 20 minutes

Ingredients

Tomato – 7 no Onion – 2 no Green chilli – 5 no Garlic cloves – 4 no Turmeric powder – ¼ tea spoon Red chilli powder – 1 tea spoon Curry leaves – few Salt – as per taste For seasoning

o Mustard – ½ tea spoon o Urad dal – ½ tea spoon o Curry leaves – few o Asafetida – pinch o Oil – 1 tea spoon

Method

Step 1

Wash, cut tomato, onion, green chilli, garlic, and curry leaves; put it in a pressure cooker, add turmeric powder, red chilli powder and salt; add half cup of water in this and keep for one whistle or you can boil separately.

Step 2

Mash all the boiled items partially with ‘mathu’ or churner (as shown in photograph) that is used to mash boiled spinach and vegetables; do the seasoning and bring to boil.

Now boiled tomato chutney is ready with very less oil. This goes well with Idli, Dosa, Chappati.

Tips

You can also mash it in a mixer but run mixer only once. Boiled items should be mashed partially to get the taste

Chana Dal Chutneyby Kamala on July 17, 2009

Chana dal aka kadalai paruppu chutney can be prepared at short notice.

Serves: Four

Cooking time: less than 30 minutes

Ingredients

Onion – 2 no Tomato – 2 no Grated coconut – ¼ cup Ginger – 1½ inch piece Coriander and curry leaves – few Red chilli –2 no Green chilli –2 no Asafetida (hing) powder – pinch Salt – as per taste Chana dal (Bengal gram or Kadalai paruppu) – ½ cup Oil – 2 tea spoon For seasoning

o Mustard – ½ teaspoon o Urad dal – ½ tea spoon o Curry leaves – few

Method

Step 1

Chop onions, tomatoes. grate coconut.

Step 2

Heat fry pan, add one teaspoon of oil. Add Chana dal, red chilli, green chilli, hing powder and fry till light golden colour. Add grated coconut, curry leaves, coriander leaves and fry for one more minute. Now add chopped onions & tomato, fry till onions are slightly transparent.

Allow the mix to cool.

Step 3

grind the mix with salt. Give the seasoning and is now ready to serve.

Tips:

grind the mix only after cooling. do not add too much water while grinding to avoid watery chutney.

Chana dal chutney goes well with Idli, Dosa, Chapatti, Puri

Payatham Paruppu Payasam (Green Gram Kheer)by Kamala on September 21, 2009

Payatham paruppu (split green gram) is widely used in south Indian Poriyals and Kootus. It has medicinal value as it cures mouth ulcers. It is also used as face pack  for skin conditioning. I have prepared payasam with jaggery and it is a traditional  ‘neivethdiyam’ to goddess in my family during Navarathri (Durga Puja). This payasam is prepared during other festivals also. It is good to take after fasting to keep the stomach cool. After eating this, you feel light when compared to other dals.

Serves: 4

Cooking time: 25 minutes approximately

Ingredients

Payatham paruppu (split green gram) – ½ cup Powdered jaggery – ½ cup Milk – ½ cup Ghee – ½ tea spoon Cardamom – 4 no Cashew nut and raisins – few

Method

Step 1

Dry roast green gram till red or till you sense the aroma; powder cardamom and fry cashew nut and raisins in ghee; pressure cook green gram to soft consistency (two whistles will do); boil powdered jaggery with ½ cup water for 2 minutes or till raw smell goes.

Step 2

Mash cooked green gram; in a pan take mashed green gram, filter and add boiled jaggery; bring to boil and keep for 2 minutes; add cardamom powder, milk and keep it for few seconds; adjust consistency as per your requirement; add roasted cashew nut and raisins.

Serve hot or chilled.

Tips

Fresh coconut milk can be used in lieu of milk.

Salty Pidi Kozhakattaiby Kamala on August 2, 2009

The word Kozhakattai reminds us about Ganesh Chaturthy. Apart from Ganesh Puja, in south India Kozhakattais are also prepared for Varalakshmi puja, Aadi and Thai (Tamil months) during Friday puja. Kozhakattais are of many types. Some are steam cooked like modak and some are fried (as in Maharashtra).

Pidi Kozhakattai can be prepared as salty or sweet in taste. In Tamil Nadu in some Hindu families, this is also offered to god to celebrate the normal growth of the baby when the baby is 4 to 5 months old. Pidi Kozhakattai is easy to prepare and good for school going children as it has less oil and easy to digest.

I prepared Pidi Kozhakattai with rice rava (broken rice).

Serves: 4

Cooking time: 20 minutes

Ingredients

Rice rava – 1 cup Grated coconut – 1/2 cup Oil – 1 tea spoon Salt – as per taste Seasoning

o Mustard – 1/2 tea spoon o Urad dal – 1/2 tea spoon o Bengal gram (chana dal) dal – 1/2 tea spoon o Red chilli – 1 no o Curry leaves – few o Asafetida – pinch

Method

Step 1

In a fry pan do the seasoning, add rice rava and fry for 2 minutes; add coconut,salt and 2 cups of water.

Mix well and cook for 2 minutes so that the mix is thick; allow it to cool.

With wet palm shape it as shown in photograph and steam cook in a cooker or steamer for 6 to 8 minutes.

Serve hot with sauce or any chutney.

Tips

You can add chopped carrot to improve the nutrition value. If you don’t like red chilli, replace with green chilli.

Sweet Pidi Kozhakattaiby Kamala on August 2, 2009

Sweet Pidi Kozhakattais are mostly prepared with rice flour (arisi maavu) for Puja. Here I have tried out with Rice Rava. This Pidi Kozhakattai is not sticky and easy to chew.

Serves: 4

Cooking time: 30 minutes

Ingredients

Rice rava – 1 cup Jaggery chopped – 1/2 cup Grated coconut – 1/2 cup Cardamom – 4 no

Method

Step 1

Boil jaggery with 2 cups of water; boil it till jaggery dissolves fully. Fry rice rava in a dry pan, till rava turns to golden colour.

Add cardamom powder, coconut and dissolved jaggery; cook till the mix is thick.

Step 2

Allow the mix to cool; with wet palm mould it as shown in photographs; steam cook for 10 minutes.

Serve hot.

Tips:

Rice rava should be fried dry. Coconut can be grated coarsely to give better taste.