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Puliyodarai | Tamarind rice

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Puliyodarai/Tamarind rice is an authentic rice dish in Tamil Nadu. The cooked rice mixed with the tangy and spicy tamarind paste prepared with the classic ingredients. Each and every ingredient in the pulikachal (tamarind mix) adds flavour to this rice.


If you miss any one ingredient you will miss the perfect taste also. Nobody can say no to this classic and evergreen puliyodarai. To reach the ultimate perfection you must follow each and every step carefully.  There are many ready- made rice mixes are available for puliyodarai but preparing your own pulikachal for this puliyodarai is interesting and also gives you a unique taste.


Now let's see the important steps before preparing pulikachal
You have to use only gingely oil for this rice. Other oils cannot give you the perfect taste.You have to cook the tamarind paste (pulikachal) with all the basic ingredients such as fenugreek, red chillies, compounded asafoetida, curry leaves and black sesame seeds. Please do not replace red chi…

Simple Vegetable Kurma

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This is a simple vegetable kurma with a combination of vegetables made with coconut paste and little garam masala powder for the flavours. There are no other extra spices or some other special ingredients like fresh cream, cashew nuts or poppy seeds.


Dinner plays an important role for a good sleep. Sometimes it is uncomfortable for us to have a kurma with lots of flavours for dinner.This kurma works well because there is no additional flavours and five different vegetables with fiber which helps in digestion. This kurma is also suitable for elderly people and people who have heartburns and also for your kids. Make sure to include carbohydrates (dosa, chapathi or idiyappam) along with this vegetable kurma to have a balanced dinner.
Here is my other kurma recipes
Hotel vegetable kurmaCauliflower kurmaMushroom kurmaPaneer and capsicum kurmaSoya beans kurmaSoya chunks and green peas kurma

Millets and Toor dal dosa

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Millets toor dal dosas are simple dosas made with millets, toor dal, red chillies and a small piece of tamarind. It is an easy recipe and can be made with any millets as you wish. In this dish I have used proso kodo millets. This dosa makes a great dinner without any much effort.


The secret to this crispy dosas is in the grinding the batter in correct consistency. After grinding the batter, I have added finely chopped onions and curry leaves. These dosas require no fermenting, so simply add the onions and any other chopped vegetables or greens and start preparing the crispy dosas. You can serve this dosa with any chutney or sambar. The combination of millets with toor dal is perfect for dosas plus this recipe is easy too.

Coconut chutney with red chillies - Sivappu thengai chutney

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This coconut chutney with red chillies are also similar to the coconut chutney with green chillies. For this chutney also we use tamarind and small onions. This chutney is a very good side dish for idly, wheat dosa, upma and also good for travel foods. If you are packing this chutney for a long travel, saute the ground chutney in the kadai after tempering until the moisture in the chutney evaporates. You can also use one onion vadagam for tempering.


Coconut chutney with green chillies- Pachai Thengai chutney

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This coconut chutney with green chillies is a simple side dish for all the tiffin varieties. This chutney should be ground using the freshest ingredients. For this chutney do not use refrigerated coconuts and green chillies. Before grinding the chutney, keep the green chillies in room temperature 1 hour ahead of time. In Tirunelveli, for this chutney we add a small piece of tamarind and a few small onions for tempering. It is a very good chutney to serve with idly, dosa, pongal, vada, baji and bonda.


Collection of Pongal festival recipes

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Wish you all a Happy Pongal. In Tirunelveli for Pongal festival we prepare Pongal in outdoors in a brass or clay pot and then offered to the sun. In the offerings we keep all the vegetables, coconut, bananas, sugarcane and the cooked rice.



We cook traditional sambar prepared with different kinds of vegetables, cabbage thuvaram, potato puttu, yellow pumpkin kootu, pachadi , vada and payasam. Here is a collection of the recipes for the Pongal festival. Click on the pictures to view the recipe in detail. We serve all these varieties in the plantain leaf.









Shahi Gobi Masala

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Shahi gobi masala is a super easy to make a restaurant style gravy with cauliflower, green peas and other basic spices. You can prepare this Shahi gobi for your weekend breakfast or even for your regular weeknight dinner.


Onions, tomatoes, cashew nuts, ginger, garlic are the common ingredients in gravies and additionally we have to fry spices like cumins, coriander seeds, cardamom, cinnamon, cloves along with the cashew nuts are ground for the masala. Tomato paste which is deep red in colour give the dish a beautiful reddish appearance like restaurant style gravies. There are two major preparations for a perfect masalas or gravies. First, for any masalas if you use the ground masala paste you have to saute them on a low heat until the raw smell disappears. Second, the vegetables must be fully incorporated well in the gravy to get an aromatic masala. The cauliflower and green peas, cook easily to blend in the gravy. Now let's see how to prepare this restaurant style Shahi gobi wit…