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Showing posts with label South indian. Show all posts
Showing posts with label South indian. Show all posts

Oct 2, 2018

514; Milagu Orai/Milaghu Satham/ Black Pepper Rice





. Black Pepper Rice is a spicy, flavorful and easy to make rice recipe prepared using very basic ingredients in less than 30 minutes. If you have left over rice, this recipe can be prepared in less than 10 minutes. It served as Naivedyam Prasadam in Perumal Kovils and  Madams.


Ingredients

Cooked Rice                    2 cups
Black Pepper                   1 Tablespoon
Chenna Dal                     2 Tablespoon
Urdh Dal                         1 Tablespoon
Cumin Seed                    1 Teaspoon
Curry Leaves                   Few Leaves
Red Chilli                        1 nos
Gingelly Oil                     1 Tablespoon

For Tadka/ Temper
Ghee                              1 Tablespoon
Mustard seeds                 1 Teaspoon
Chenna Dal                     1 Teaspoon
Curry Leaves                   few
Asafetida Powder             ½ Teaspoon

Method:

  • Cook the rice to the right consistency – not too dry nor too well-done.

  • In a small pan, add 1/2 tsp Gingelly oil and peppercorns , Urdh dhal. Chenna Dal, Curry Levees and Red Chili. Fry till you get a nice aroma. Switch off the stove. When cool Grind coarsely. Keep Aside.

  • Mix this powder with cooked rice.
  • Heat Ghee in a kadai, add mustard seeds, Chenna dal, Asafetida Powder and Curry eaves. Fry it in ghee.
  • When it crackle, switch off the stove. Add to the rice and Mix well.
  • Serve the Iyengar Style Black Pepper Rice hot with Elai Vadam Recipe (A Traditional South Indian Rice Papad) and Cucumber Raita to complete your meal.
  • Other 30 Rice recipes that you can try are:
  •  30 Rice Recipes




Sep 1, 2018

513: Traditional Thirattipal



Thirattipal



A popular milk sweet from Tamil Nadu. Thirattipal is a rich and delicious dessert of thickened Milk with Jaggery, Ghee and flavored with cardamom powder. It is a Rich, Delicious, and is a perfect choice to your dears to make them Happier on Birthdays, Festivals and on all Occasion.
I always craved for the kind of Thirattipal my mom used to make when I was a child. This is a very simple recipe but need time to prepare.

Cooking Time         1 hour
Recipe type:           Sweet
Cuisine:                 South Indian
Serves:                 2-4 people

Ingredients  

Whole Milk                     1 ½ Lt/ ½ Gallon
Jaggery                         1 cup
Green Cardamom           8 no (Crushed)
Saffron                          a pinch for garnish (optional)
Ghee                             1 Tablespoon

Method:

  • Heat milk in a heavy bottom deep Pan over a Medium flame.
  • Bring to a boil. Add saffron in it.  Mix well. Simmer the stove heat.
  • Stir it every 5 or 10 minutes and scrape the sides. Milk level will start reducing and the color will also change.
  •  Simmer until it is reduced to 3/4ths. Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  • In meantime powder the jaggery and crush the cardamoms.
  • Now add the jaggery and crushed cardamoms to the milk mixture. Mix it very well.
  • Keep stirring now. You need to keep stirring to avoid sticking at the bottom.
  •  Now add Ghee in it.
  • When all the liquid is absorbed and you get thick halwa like mixture, switch off the flame.
  • Allow it to cool down and transfer it to the container.     
  • Delicious Thirattipal is ready to Serve.



Aug 1, 2018

512:Homemade Navratna Idli Milaghai powder/ Healthy Spiced Chutney Powder

Navaratna Milaghai Podi


Idli Milaghai Powder is spicy, healthy and tasty condiment for idlis and Dosas. I use only homemade idli podi and make it in batches to use for couple of months. so, every two months once, I prepare a different variety and use it. This time as I add as much Dals, Lentils and Nuts from my pantry when I prepare this Podi, so I know that we have sufficient nutrients for the meal.  It takes some time to fry and grind the ingredients but its worth the time spent for the next few weeks. I am adding this recipe based on requests from some of my friends.
This is my own recipe and it turned out to be awesome. little spicy and we love it that way. if you do not want it spicy, then reduce the quantity of red chillies.
I have already posted idly milaghai podi and Flaxseed  Milaghai Podi  in my blog. This one is with Navratna dals. This powder is a good combo for idli, dosa and adai.

Course    :      South Indian
Prep Time  :   10 Mins
Cook Time   :  5 Minutes
Total Time:     15—20 Minutes
Servings :       20

 Ingredients




Urdh Dal(Black gram dhal)                  ½ Cup
Chenna Dal (Bengal gram dhal)           ½ Cup
Moong Dal                                         ½ Cup
Masoor Dal                                        ½ Cup
Jowar/ Cholam/ Sorghum                   ½ Cup      
Peanuts                                             ½ Cup
Pottukadalai/ Chutney Dal/roasted Dal ½ Cup
White Sesame seeds                          ½ Cup
Dry Red Chillies                                 15-20 no.. (According to your spice level)
Curry Leaves                                     ¼ Cup   (optional)
Asafetida powder                               1 Teaspoon.
Salt                                                  To Taste.

How to Make the Recipe:

  • Measure and keep all ingredients ready. Clean all the Dals, Discard the debris.
  • Heat a pan ,Fry all the dhals on low heat until they turn golden brown. Take care to fry the dhals separately as some dhals like moong dhal gets fried sooner compared to Chenna  dhal.Keep aside.
  • Now dry roast the redchillies till crispy. Keep aside.
  • To the same pan add the curry leaves and dry roast it and keep aside.
  • Dry roast the sesame seeds till begins to splutter and keep aside.
  • Cool the roasted ingredients.


 Make Navratna Idli Powder

  • Take a blender jar, add Roosted Red Chillies  and curry leaves and grind it
  • Now add the all roasted Ingredients, Asafetida(Hing) powder and Salt and blend to coarsely powder it.
  •  Spread the powder in a plate, once cooled down store it in an airtight container
  • Healthy and tasty Nutrients Enriched Navratna Idli Podi is ready.
  • Enjoy with hot idlis and Dosas.
Tips:

  • You can use this powder to stuffed Brinjals, and make Brinjals podi fry.

Share this post to your Friends:



Please Try my other Idli Podi Recipes. Link is Here

Healthy Flaxseed Milaghai Podi/ Flaxseed Gun powder



Mulaghai Podi / Spicy Gun Powder


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Jun 14, 2018

510:Green Moong Sprouts Dosa Without Rice/Sprouted Green Moong Bean Dosa Without Rice




The sprouted moong, which is a concentrated source of vitamins, proteins, minerals and active enzymes, gives a healthy punch to this dosa. It is filling, vegan and gluten free. You can make these Dosas even more nutritious by adding paneer, greens and seasonal vegetables like carrots, beetroots and roll it like a wrap. No fermentation needed. 🙂

Ingredients:
Sprouted Green Moong Dhal     3 Cups
Grated Ginger                         2 Tablespoon
Green Chillies                          4 Nos.
Cumin seeds                          ½ Teaspoon
Chopped Spinach                    ¼ cup
Chopped Mint leaves               1 Tablespoon
Chopped coriander leaves        1 Tablespoon
Asafetida Powder                    ½ Teaspoon
Salt                                       To Taste
Vegetables oil   for Dosa         As required

Method:
How to Sprout Moong bean?
  • Wash and soak the bean overnight. Morning drain them completely.
  • Tie them in a muslin cloth.  Keep it in the bowl and close it with the lid, and keep it in a warm, dark place.
  •  Leave the Moong Beans for 2 days checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
  • Prepare the Moong beans for eating by placing them in a covered container in the refrigerator until you are ready to use them.

For Batter:
  • Grind  all above ingredients together, grind it slightly coarsely. Now Batter is Ready.
  •  

For Making Dosa:
  • Heat the griddle and pour 2 ladle of batter and spread in a circular motion.
  • Drizzle a teaspoon of oil on the edges of the Dosa and cook both sides till the bottom of the Dosa is golden brown.






Jun 1, 2018

509:Thayir Vada/ Curd Vada/ Dahi Vada





A recipe for dahi vada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshwara III, who ruled from present-day Karnataka.[4]S( Source https://en.wikipedia.org/wiki/Dahi_vada)
Thayir Vadai are vadais soaked in thayir/curd/yogurt and spiced differently in different regions. The typical Tamil style is made by soaking the vadais in coconut and curd mixture and gently seasoned with mustard, curry leaves and red chillies.  Thayir vadai, everybody’s favorite at home!
Madappalli gives you a simple and tasty Thayir Vadai Recipe. For more recipes, visit our website https://sadhanakitchen.blogspot.com/

Preparation Time             15 Minutes.  
Soaking  Time                  1 Hour
Cooking Time                   20 Minutes
Cuisine                              South  Indian
Recipe Category             Snacks
Serves                                4 nos.

Ingredients:

Urdh Dal                          1 Cup
Raw Rice                          1 Tablespoon
Green Chilies                   1 no. (Chopped)
Grated Ginger                  1 Tablespoon
Asafetida powder              ½ Teaspoon
Salt                                  To Taste

For Curd Vada

Grated Coconut                  2 Tablespoon
Green Chillies                     3 no.
Thick Curd/ Plain Yogurt      2 Cups
Roasted cumin seed            1/8 Teaspoon.
Finely Chopped Cilantro       2 Tablespoon
Red Chilli Powder                 small pinch
Salt                                    To Taste
Sugar                                 1/8 Teaspoon
For Tadka
Oil                                      1/2 Teaspoon
Mustard Seed                       ½ Teaspoon

Method

For Making Vadas
  •                               
  • Soak a cup of full Urad daal along with a spoon of rice for an hour. Then wash and drain it well.

  • Grind the green chillies, ginger, salt, asafetida with the curry leaves. You need to add a little water to grind it. Add the soaked urad dal and grind till it becomes fluffy.
  • Heat Oil on medium heat. Wet you palm and scoop up a small portion of batter in your hand,
  • Gently drop the batter into the hot oil. Allow vadai to get medium golden brown on one side before flipping over to the other side. 
  •  Allow other side to get medium golden brown and remove onto a paper towel to absorb excess oil. 
  •  Repeat process for all the batter to make vadai.



Thayir Vadai Preparation:

  • Once the vadais are made Soak them into a bowl of hot water  for about 10 seconds on each side. Take them out and squeeze out the excess water.
  • Grind coconut and chillies with a tablespoon of yogurt and add roasted cumin powder and mix well. Mix this mixture with the rest of the yogurt and add salt.
  • •Take a seasoning pan, add oil, mustard seeds, and curry leaves. When mustard seeds start spluttering
  • Switch off the stove. Pout this Tadka into curd Mixture. Mix it well.r
  • Divide this mixture in 2 parts. Cover and refrigerate one half. The other half, dilute with 1/2 cup of water.
  • Arrange three or four sets of Vadai in a flat bottom dish. Add diluted yogurt mixture in it. Mix well and Leave it for at least 4 hours
  • This will help it absorb all the water in the yogurt and leave a film of creamy yogurt on top. 
  • Before serving, pour the remaining yogurt mixture on top ensuring it flows on the sides of the vadais too.
  • Garnish with some chopped coriander leaves, , roasted cumin powder and chili powder .






Note:
  • You can add Grated carrots, Crunchy Boondi also makes an excellent garnish and makes the dish even more colorful.
  • You can  use Paniyaram pan to make the vadais . Its more healthy than normal vadais.



May 1, 2018

508: Javvarisi Vadam / Sago Vathal




Javvarisi Vadam. is the easiest Vadam.   Because It doesn’t require vadam nazhai / Hand Machine and easy to stirring also. . We don’t need any special tool to make the sago vadam, just the heavy bottom vessel, ladle and a spoon is enough to make this.

Soaking Time:          12 hours
Cooking Time            20 Minutes
Recipe Category:      Vadam Recipes
Recipe Cuisine   :      Indian

Ingredients:

White Javvarisi/ White Sago                3 cups
Water                                                6-7 cups
Salt                                                   1 Tablespoon
Lemon   Juice                                     1 Tablespoon
Green Chilies                                      5- 6 nos
Rice powder                                        1 Teaspoon
Hing Powder                                       ¼ teaspoon


Method:

  • Wash and soak the Javvarisi/Sago overnight. The next morning sago would have soaked well. Drain and set aside.
  • Grind green chilies, Hing powder, Rice powder and Salt ,adding required water. Set aside.

  • Heat a thick bottom vessel in high flame and pour the 7 cups of water.
  • Add the drained soaked Javvarisi to the water. Let it boil well. Stir continuously till done.

  • Once the pearls look little transparent, add the ground chili paste and mix well.
  • Let it cool down well for about 30 minutes. Sago mixture will get more thickness when it is cooled down. Squeeze the lime and mix well. Check for salt and add if required.
  • Spread the plastic sheet or Cloth in the sun.
  • Take the spoon or sago mixture spread it slightly. The thickness should not be too thin.





  • Let it dry in a sun for the whole day and in the evening, flip the sides and bring it inside home and spread it in the paper without much overlapping.
  •   Next day again keep it in the sun and let it dry completely without any moisture.
  • The third day place it on the tray , dry it completely .
  • Store it in big containers in dry place.







  •  Deep fry and serve when required. Enjoy!!!






Note:

  • Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
  • Use milk white Javvarisi for this vadam.
  • Add rice flour while cooking the Javvarisi, the vadam will not stick on the cloth, and it will come out easily.
  •    You can add color to these and make color vadam. Adding colors are optional. If you add colors, kids would love them and take them as snacks also.



Mar 9, 2018

506: Hotel Style Sambhar Version 2




Sambar is the signature dish of South India.  Hotel Sambhar is slightly different from Home made Sambhar. Though I already posted few Sāmbhar recipes, I want to post one more  Hotel Sāmbhar recipe.
Take a look at this special Hotel  style sambar recipe and give it a try.

Preparation time:      10 minutes
Cooking time:            20 minutes
Cuisine                       South Indian
Recipe Category        Kuzhambhu and Sambhar
Serves                       4

Ingredients
Moong Dal                         1 cup
Tovar Dal                           ½  Cup
Carrot                               1/2 cup (Any vegetable at your choice)
Green Capsicum                 1 no.  (Chopped)
Tomatoes                           3 (Medium)
Green Chilies                     3 nos. (Slit)
Tamarind                           Small Gooseberry Size
Kashmiri Red chili Powder   ½ teaspoon (For Color)
Turmeric powder                1/4 tsp
Coriander leaves,               4 stalks (chopped)
Ghee                                 1 tablespoon
Salt                                   To Taste
Jaggery                             1 Tablespoon

For Sambar Masala
 Oil                                   1 Tablespoon
Coriander Seeds                 2 Teaspoons
Fenugreek seeds                1/8 Teaspoon
Chenna dhal                       1 ½ Tablespoon
Urdh dal                             1 Teaspoon
Red Chillies                         4 no.
Asafetida Powder                ¼ Teaspoon
Fresh Coconut                     3 Tablespoon

For Tempering

 Gingelly oil (Sesame oil)      1 teaspoon
black mustard seeds             ½ teaspoon
Dry Red Chillies                    2 no.
Curry leaves                         2 sprigs

Mehtod:

  • Pressure cook daal adding turmeric powder, asafetida and 2 cups of water.. Take at least 5-6 whistles, and once done smash and keep aside.
  •  Cut the tomatoes, vegetables, chillies, curry leaves and keep aside.
  • Soak the tamarind in the hot water and extract the juice. Keep aside.


For Sambar Masala

  • Heat oil in a pan and Roast all the Sambhar spices one after the other. Remove from heat.
  • Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside


For the Sambar
  • Take a heavy bottomed pan ,Place all the vegetables and tomatoes. Add Tamarind  Juice and let them cook partially.
  • Now add the ground Sambhar Masala and salt . mix it very well. Let it boil for  2-3 minutes.
  • Now add the cooked dal in it let it continue to boil for 2-3 minutes.
  • Then add Jaggery to the Sambhar while boiling then stir well.

 For Tempering/ Tadka


  • In a separate saucepan, heat oil. Add the tempering ingredients. As they sizzle, drizzled the tempered oil over sambar. Now add the Kashmiri Chilli Powder  and Hing and immediate pour it on the Sambhar.
  • Cover with the lid. Switch off the gas.
  • Serve hot sambar with Idli and Dosas.
Hotel Sambhar 


MY OTher Hotel Sambhar Recipe  Here You Go


Feb 1, 2018

504: Medhu Vadai / Ulundu Vadai


The word Medhu Vadai makes many of us drool and crave for it. Also, it is a festival snack in many households. Urad dal/Husked Black gram is soaked in water for a couple of hours, drained and ground to fluffy consistency. Frying the Vadai when the oil is of the right temperature ensures that it absorbs very less oil. It is easy to make and tasty too.  You can make these Vadai even as evening tea time snack .


Soaking time:      45 Mins
Cooking time:     20 minutes
Category    :        Snack
Serves-               3 to 4

Ingredients

Urad dal                -        1 cup
Rice                      -        1 tbsp.
Reva                     -        1 Teaspoon
Green chillies         -        5 Nos.
Ginger                  -         1/2 inch
Curry leaves                    1 Sprig
Refined Oil           -           For Deep Frying
Salt                                To Taste.


Method:

  • Soak Urad dal and rice in water for 1/2 hour. 




  • Chop roughly, green chillies , Ginger and curry leaves and keep it aside.
  • Drain the water, add it to a mixer / grinder. Grind the urad dal using 2-3 tbsp. of water alone. Do not add more water.



  • Blend to a smooth, sticky batter. (Takes around 15 minutes in my grinder). Transfer to a bowl.


  • Add roughly chopped curry leaves, Chopped Ginger, Chopped Green chillies, Rava and Salt.

  • Mix it well, until it gives out bubbles. This mixing makes the batter fluffy (When you place about 1/2 tsp of batter in a bowl of water it should float on top and not sink.)
  • Refrigerate for 1/2 hour.
 Making Vadais
  •  Heat a kadai with oil.
  • Keep water in a bowl and wet your hand.
  • Then take little batter with the wet hand and flatten it. Drop a hole at the center.Again, wet your hands and shape the sides evenly.

  • Slowly drop it in oil. Keep the flame medium to low while frying.
  • Once a side become golden brown turn the other side and wait until it turns into light golden brown.
  • Fry Vadai in batches over moderate heat turning frequently till the Vadai is golden and crisp.


  • Drain and place on kitchen towel.
  • Serve with chutney or sambar.







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