South Indian Delicacies

Tip for making puri

2011-02-06T14:35:00.000-08:00

When you make the flour ready, add 1 tsp rava and little sugar to keep it puffy for a longer time.

Keep making puris as soon as possible, otherwise it will absorb much oil.

Beans Curry/ Beans poriyal

2011-02-03T23:53:00.000-08:00

Ingredients:

Beans- 300 gms
Onions- 3 nos (medium)
Green chillies- 3 nos
Chilli powder- 1 tsp
Fresh shredded coconut- 2 tbsp
Curry leaves- 1 sprig
Salt as required
Oil- 2 tsp
Mustard seeds- 1 tsp

Method:

Wash the beans and get rid of the srings and the tips.
Cut the beans in to very small cubes and slice the onions thinly and chillies -lengthwise.
Place the kadai/ Pan on fire and add oil.
Splutter the mustard seeds.
Add beans, green chillies and onions and sprinkle little water 1- 2 tsp.
Add chilli powder and salt.
Cover the pan with the lid and stir it now and then.
When the water is evaporated and the beans is cooked( not fully but little crunchy without raw smell),
add coconut as well as the curry leaves.
Stir for another 2 mts and take the pan off the stove.

This is a very easy method and takes a little time to cook but very delicious when served with sambar rice.

VENN PONGAL

2008-11-12T19:50:00.000-08:00

Ingredients:

Moong dal 1 cup

Raw rice 2 cups

Ghee 2 tbsp

Oil 1 tsp

Cumin seeds 1 tsp

Pepper corns 2 tsp

Asafoetida powder 1 pinch

Curry leaves 5 nos

Ginger very little (finely chopped)

Green chillies 3 nos (slit lengthwise)

Cashews As required

Method:

Dry roast moong dal till the raw smell goes out.

Boil 7 cups of water and add washed rice and moong dal.,green chillies and ginger.

In a heavy bottomed pan, heat ghee and roast the cashews and keep the cashews aside.

Add oil along with the remaining ghee .

Add now , cumin seeds, pepper,asafoetida powder and curry leaves.

When the rice is cooked, add salt to taste.

Finally add the seasoning and the roasted cashews and mix well.

Now the delicious pongal is ready.Serve along with sambar and coconut chutney.

BITTERGOURD CURRY

2008-09-03T17:17:00.000-07:00

Ingredients:
Bittergourds -3 nos(medium)
Onions -2 nos(medium)
Chili powder -1 1/2 tsp
Turmeric powder-1/2 tsp
Salt - as required
Oil -2 tbsp
Fennel powder -1 tsp

Method:
Wash the bittergourds thoroughly and drain them without water.
Cut the Bittergourds into very thin round pieces.
Heat oil in a pan and add half of the sliced onions in to it.
Fry the onions till it becomes transparent.
Add the sliced bittergourd,turmeric powder, chili powder and salt.
When it is half cooked,add the remaining sliced onions .
Fry well till the curry becomes golden brown and little crispy.
Now add fennel powder and mix well.

Curd-Medicinal values

2008-07-23T20:19:00.000-07:00

Yoghurt /Curd
Curd is rich in Calcium,Potassium and proteins.
It contains large amount of phosphorus.
The studies show that taking curd/yoghurt daily in our diet will help in the following ways.

reduces cholesterol in the blood
aids digestion by producing certain, necessary enzymes
reduces unhealthy (bad) bacteria in the GI tract
detoxifies toxic materials in the diet
reduces high blood pressure
strengthens our immunity
assists in elimination of ailments such as colon irritation, constipation, diarrhea
manufactures and assimilate B complex (which includes niacin, biotin, folic acid, riboflavin & B12)
produces natural antibiotics to inhibit pathogens.
produces (cancer or tumour suppressing) compounds
detoxifies hazardous chemicals added to foods, such as nitrates.
increases calcium assimilation (thus lowering risks of osteoporosis)
helps to eliminate bad breath and gas
retards yeast infection - thrush, vaginitis
helps to alleviate anxiety and stress

Source:www.eltean.com

Cauliflower curry-A non vegetarian recipe

2008-07-13T23:24:00.000-07:00

Ingredients:
Lamb or goat -200 gms
Cloves -2 nos
Cinnamon -2 inch stick
Onion -1 medium sized
Cauliflower -1
Green chillies -2
Oil -1 tbsp
Chilli powder -1 tsp
Turmeric powder-1/2 tsp
Salt -as required

Method:
Clean the meat and cut in to small pieces.
Coat the pieces with chilli powder,turmeric powder and salt.
Pressure cook the meat to 5-6 whistles.

Wash the cauliflower with salted hot water to remove the worms present.
Cut the florets into small pieces.

Heat oil in a pan.
Add the cloves and the cinnamon sticks.
Then add the finely chopped onions till it is transparent.
Add the cauliflower pieces.
Take out the meat from the cooker and mash it well , keeping the stock aside.
Now add the minced meat and the stock .
Add slit green chillies and salt if required.
Cover the pan with a lid and stir it once a while.
When the cauliflower is well cooked, add the curry leaves and remove from the fire.

Health Benefits

Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

Epidemiological studies have long suggested a connection between these vegetables and resistance to cancer. Thanks to www.hwfoods.org

Tip

2008-07-13T23:11:00.000-07:00

When you buy a cauliflower,select the one which is (half) white with the florets together.
If the cauliflower is yellow in colour with the separated florets,then it is an older one.

Chicken recipes

2008-07-09T21:07:00.000-07:00

Chicken-65

Ingredients

Boneless chicken- 1 kg

Turmeric powder- 1 tspChilli powder- 2 -3 tsp
Salt as required
Ginger -garlic paste- 1 tsp
Vinegar - 1 tbsp
Oil for deep frying

Method:

Clean and cut the chicken pieces into small cubes.
Marinate the chicken with all the ingredients for 1 to 3 hours.
Add Kesar /tandoori powder if you need to give more color to your chicken.
Heat oil in a heavy bottomed pan .
Deep fry the chicken pieces till they become golden brown.
Serve garnished with red onion slices, fresh coriander leaves and lemon wedges.

2008-07-06T19:13:00.000-07:00

Chicken Fry

Ingredients:

Chicken -1 kg
Onion -2 medium sized
Chili powder -1 tsp
Turmeric powder -1 tsp
Salt - as required
pepper powder -1 tsp
Cumin powder -1 tsp
Oil -2 tbsp
Cloves -3 nos
cinnamon sticks - as required

Method:

Clean the chicken well and drain it without water.
Marinate it for half an hour after coating it with chilli powder,turmeric powder and salt.

Heat oil in a heavy bottomed pan.
Add cloves and cinnamon.
Add the marinated chicken pieces.

Fry the chicken pieces in high flame for few minutes and then lower it to medium till water given out from the chicken evaporates.
Now add the finely chopped onions and fry till it combines with the chicken.
When the chicken is almost ready,add the cumin and the pepper powder.
Add salt if required.
Fry till the raw smell goes out and remove from the heat.

Garnish with fresh coriander and curry leaves.
Serve hot with Fried rice,Ghee rice or Lemon rice.

2008-06-30T22:18:00.000-07:00

Chicken Kurma

Ingredients:
Chicken -1 kg
Onions -3(medium size)
Tomatoes -2( medium size)
Ginger,garlic paste-1 tbsp
Green chillies- 2-3 nos
Cinnamon,cardamom,cloves -1 tsp (powdered)
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Cumin powder - 1 tsp
Fennel powder - 1 tsp
Curd/yogurt - 1tbsp
oil - 1 tbsp

Method:

Clean the chicken and marinate it with chilli powder,turmeric powder and salt for half an hour.

Heat oil in a heavy bottomed pan.
Add cinnamon,cardamom and cloves.
Add the following one by one and fry them each for 30 seconds.
- thinly sliced onions .
- the ginger, garlic paste.
- sliced tomatoes.
- green chillies cut lengthwise
- coriander powder
- pepper powder
- cumin powder
- fennel powder
Fry till all the ingredients combine together and the oil gets separated.

Now add the chicken pieces along with curd and fry it for five minutes.
If you need more gravy, add little water.
Add chilli powder and salt if required.
Cover the pan with a lid and cook on low heat till done.

Garnish with finely chopped coriander and curry leaves.Serve hot.

Cabbage recipe:

2008-06-22T18:41:00.000-07:00

Ingredients

Cabbage -1 medium sized (cut into very thin slices,lengthwise)
Onion -1 medium sized
Green chillies-4-5 (split lengthwise)
Grated coconut-5-6 tbsp
Curry leaves-1 sprig
Mustard seeds -1 tsp
Oil- 1 tbsp

Method

Heat oil in a pan.
Crackle the mustard seeds.
Add sliced onions.
Add shredded cabbbage and the green chillies.
Add salt to taste and sprinkle some water and cover the pan.
Stir it often and sprinkle water if necessary.
When it is cooked(it should not turn yellow and soggy),add the grated coconut and curry leaves.
After 3 minutes your cabbage curry is ready. The crunchy feel is recommended to enhance the taste.

You can add cooked moong dal(4-5 tbsp) along with coconut and curry leaves.

2008-06-18T16:28:00.000-07:00

Ennai Kathirikkai Kuzhambu:

Select 5-6 brinjals which are small and tender(when pressed with the finger, we should feel it soft).
Slit them into 4 slices so that each one should be a whole one and keep them immersed in water.
Soak tamarind in warm water.

1 -small onion sliced
1- tomato sliced
4-5 red chillies(add more according to your taste buds)
2 tbsp -whole dhaniya
1 tbsp -cumin
Fry all these 5 ingredients in little oil .Grind this into a fine paste.

Extract juice from the tamarind as a thick paste(not too watery)

Heat a generous quantity of gingelly oil in a pan.
Add 1 tsp vadagam(which gives more flavour).Otherwise add 1/2 tsp mustard, 1/4 tsp urad dal, 1/4 tsp fenu greek seeds, 1/4 tsp asafoetida and 1/2 finely chopped onion.
Add brinjals (draining it completely) .
Add 4-5 garlic cloves(peeled).
Add 1/2 tsp turmeric powder.

Fry till the brinjals become brown.
Add tamarind paste and the ground paste.
Simmer the stove and cover the pan with a lid.

When the brinjals are cooked well add salt and coconut paste.
Boil till oil comes out separately.
Add 1 sprig of curry leaves and remove from the fire.

This goes along with plain rice and with any vegetable kootu.

Rasam Recipes

2008-06-16T17:45:00.000-07:00

Milagu Paruppu rasam

Serves: 5

Ingredients

Mustard seeds -1 tsp

Whole red chilli -5 nos

Garlic 3-4 cloves

Tomato -2 nos

Tamarind -a small ball

Coriander leaves -half a bunch

Asafoetida-1 pinch

Curry leaves -1 sprig

Oil-1tsp

Whole dhania -1 tbsp

Peppercorn -1 tbsp

Cumin-1tbsp

Salt to taste

Method: Fry peppercorn, cumin and whole dhania and make a coarse powder. Heat oil ,add asafoetida, whole red chilli, mustard seeds, cumin, crushed garlic, sauté till golden brown. Add tamarind water with crushed tomato and reduce it for a while. Add dal water and cover it with a lid. Never let it boil; sprinkle peppercorn powder. Remove from fire when it is about to boil.Add now the chopped coriander and curry leaves .

2008-06-10T22:07:00.000-07:00

Black Pepper Rasam

* 3 Cups water
* 1 small lemon size tamarind
* 1 medium size tomato
* Salt to taste
* Oil for seasoning
* 1 tsp mustard seeds
* 1 tsp fenugreek seeds
* 2 red chillies(halved)
* a Pinch hing
* 1 small bunch fresh coriander leaves.
* Curry leaves
* 1 tsp turmeric powder.

For Rasam Powder:

* 1 tsp Black pepper
* 2 tsp Dry coriander seeds.
* 1 1/2 tsp Cumin seeds.
* 2 tsp Toor dal.
* 1 red chilli.
Grind rasam powder with all the ingredients.Take a sauce pan,heat oil for 2 mins. Put mustard seeds, fenugreek seeds, hing, red chillies in oil. Fry till mustard splutters then add water to it. Add tamarind and salt.Add chopped tomato,fresh coriander leaves,curry leaves,turmeric,and 2 tsp rasam powder to it. Allow it boil thoroughly(about 8 mins)

Lemon Rasam

Cooked tuvar Dal - 5 tblsp.(red gram dhal)

Crush coarsely:
Cumin seeds - 1 tsp
black pepper- 3/4 tsp
turmeric powder - a pinch
chopped coriander and curry leaves - 1 1/2 tbl sp.
lemon - 1 big or 2 small
water - 2 1/2 cups
powdered asafoetida - a pinch
salt, sugar - to taste

Mash the cooked dhal to a smooth consistency. Slit green chillies lengthwise. Add all the ingredients( except lemon) together and allow it to boil for a few minutes. Switch off the stove and squeeze the lemon. Heat a tsp of oil and season little mustard to that and pour on top of rasam along with asafoetida. Close with a lid and keep aside for few minutes. If served with rice, mix well and serve as it is. To serve this as a soup, strain the rasam using a strainer to remove pepper and cumin and then serve.
Thanx to EmM

Garlic Rasam

Ingredients:

Tomato - 2

Coriander - 1/4 tsp

Pepper - 1/4 tsp

Jeera - 1/4 tsp

Garlic - 10 cloves (sliced )

Salt to taste

Rasam powder - 3 tsp

Chilli powder - 1 tsp

coriander leaves

Lemon juice - 3 tsp

Preparation:

Add 2 cups of water in a pan, and add the tomatoes and crush them well, Add the ingredients with coriander seeds ,pepper , jeera ground well together.

Let the rasam boil for about 6 minutes in low medium heat

Then finally add the coriander leaves

Heat some oil in a separate pan and add some mustard seeds, with curry leaves ,urud dal , chana dal and asafoetida fry them till the dals turn golden brown to finally add to the rasam.

Thanx to www.hotdishes.com

Sambar recipe

2008-06-07T00:20:00.000-07:00

1 cup Toor dal
1/4 tsp Turmeric powder
1/4 tsp Asafoetida powder
1 tsp Oil
3-4 cloves Garlic
3 cups water

Cook all these together in a pressure pan .

Soak a little ball of tamarind in hot water for 15 minutes.

Heat 1 tbsp oil in a heavy bottomed pan.
Add 1 tsp mustard seeds.
Add 1 medium sized onion (finely chopped).
Add 1 medium sized tomato (finely chopped).
Add 3-4 green chillies(split lengthwise)
Add your favourite vegetable,preferably drumstick/brinjal/ladies finger(okra)/capsicum/beans/carrot.
Add 3 cups of water,then 1 tsp chilli powder and salt to taste.

When the vegetable is cooked well ,add the cooked dal .
Bring it to boil ,then add the extracted tamarind juice .
Boil this upto 7-10 minutes till the raw smell of tamarind goes out.

Garnish with finely chopped coriander and curry leaves.

Thoughts for Great living

2008-03-26T17:11:00.000-07:00

"If one advances confidently in the direction of his dreams, he will meet with a success unexpected in common hours." -Henry David Thoreau

"Have confidence that if you have done a little thing well,you can do a bigger thing well,too." -Joseph Storey

"You can't shake hands with a clenched fist." -Indira Gandhi

Tip

2008-03-17T16:36:00.000-07:00

.கறிவேப்பிலைகளை நன்கு கழுவி ஈரம் போக நிழலில் உலர வைத்து அல்லது துடைத்து freezer safe container ல் போட்டு freezer ல் போட்டு வைத்தால் மாதக்கணக்கில் பயன் படுத்தலாம்