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Showing posts from February, 2019

Narthangai Pachadi - Citron Pachadi

Narthangai Pachadi - tangy and spicy pachadi prepared with narthangai (citron), small onions, green chillies, tamarind and jaggery. In our hometown Tirunelveli, pachadis or thokkus are a staple dish for our lunch.


Narthangai is a citrus fruit similar to lemon. With its tangy and citrus flavour, it is a great ingredient for pickles and pachadis. Narthangai pachadis can be prepared in two different methods. For this narthangai pachadi recipe, I use the simple method which can be prepared quickly within 30 minutes. This fruit has a mild bitterness in it. The best pachadi has an equal balance of flavours. If the bitter taste of the narthangai overpowers the taste of the pachadi, there are simple tricks to reduce the bitterness. Jaggery helps to balance out the bitter taste of the narthangai fruit, so please don't skip it. If your pachadi is still bitter after cooking, add some more powdered jaggery and cook well for a few minutes. The pachadi tastes good with an equal balance of flav…

Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice

Pasiparuppu thuvaiyal -  we use to make thuvaiyal with different kind of dals (fried grams, chana dal, horse gram and moong dal) as a side dish for tamarind rice or tamarind based kuzhambu dishes. They are super healthy and I like to taste them with a cup of warm rice. I recommend to prepare this as a side dish for your short picnic for your favourite puliyodarai or lemon rice. Because they taste really amazing with puliyodarai and have a beautiful flavour. The moong das are roasted well and then ground with a few tablespoons of grated coconut. It requires minimal ingredients but tastes delicious.


Mochai and Potato Sagu - Lima beans and Potato Curry - Side dish for Chapathi, Poori, Idiyappam

Mochai Potato Sagu - made with fresh mochai (lima beans), potatoes and other basic ingredients. This sagu dish tastes good with idiyappam, aapam, chapati and dosas. The cooking method is very easy and you can prepare it within 30 minutes.

Mochai beans come in both fresh and dried varieties. When buying fresh mochai pods from the market, look for green and firm pods. After removing the beans store it in the freezer in an airtight containers. They stay well for up to 2 to 3 weeks. If you are using dry mochai, soak in water for at least 6 hours to make them tender. Fresh, mochais are generally cooked like vegetables in a vessel. But in this dish, to finish the cooking process within 20 minutes, I have pressure cooked the mochai along with potatoes. In this sagu dish, butter beans  may be added as a replacement to mochais to prepare this gravy. For dinner dishes, most of the times we avoid preparing dishes which involve too much of oil and cream because it takes more time to digest. In t…

Green Moong Dal Sabji - Pasipayaru Kootu - Side dish for Roti, Poori and Rice

Green moong dal sabji - simple homestyle sabji for roti and rice. Several dal or sabji dishes that are made with lentils, we prefer to cook the lentils in a pressure cooker which will be cooked softly and then other ingredients are added for flavours. In this green gram sabji, I have not cooked the green moong dal in a pressure cooker. Instead, the green moong dals are soaked overnight and then the dals is cooked along with the onions and tomatoes. The dals look beautiful in the sabji and the taste was so yummy. We had this dish in a restaurant as a side dish for meals. The taste of the moong dals along with the crunchy onions and tomatoes was so nice. As we are cooking the dal in the kadai, it will take around 30 to 40 minutes to cook completely. So make sure to soak the dals for 8 to 10 hours for perfect results. Do not add salt while cooking the dal, as it delays the cooking time. Now let's see how to prepare this sabji with step by step instructions.


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Paneer Kofta Biryani

Paneer Kofta Biryani is an easy biryani prepared with paneer koftas and other basic spices. This paneer kofta biryani is a favourite lunch for my son for his lunch box. I prepared the koftas with homemade paneer, besan flour and other seasonings and then formed into koftas. The koftas are deep fried in oil and then we have to add it in the rice in the final step. If you are looking for an easy biryani for a family party, this paneer kofta biryani suits perfectly. There is not much chopping work, plus the koftas attracts your guests.


This recipe works well with basmati rice and jeera samba. I cooked this rice in a wide kadai. Recently, I found that briyani tastes good when cooked in a kadai closed with a lid when compared to the pressure cooking method. I have added the regular spices, ginger garlic paste and other basic ingredients for the biryani. In this biryani, I have added a few strands of saffron, which adds a beautiful colour and flavour for the rice. Serve this Paneer kofta b…