VIRUNDHOMBAL

Peas masala recipe with full video and step by step pictures. This peas masala is a coconut based gravy pairs very well with chapathi, dosa and poori. This peas masala is a simple yet delicious gravy which can be easily prepared by beginners to cooking.  To prepare this peas kurma you will require green peas that have been soaked 6 to 8 hours. You will also need onions, tomatoes  and ground masala paste include onions,  ginger, garlic, fennel, cinnamon, cloves, cardamom, cashew nuts and grated coconut. Now let's see how to prepare perfect peas masala. This masala tastes good with dried green peas because dried green peas are higher in starch, which gives an ideal creamy texture for the kurma. So do  not forget to soak the green peas ahead of time because this is an essential step for this kurma. If you add baking soda for pressure cooking, it weakens the peas skins and you will get mushy peas. If the green peas  are cooked well with a  soft texture, you can...

Kalkandu Pongal recipe with full video and step by step pictures. Delicious pongal made  with raw rice, milk and rock candy. My mom usually prepares this kalkandu pongal  as Nai veidhyam for Friday poojas and she used to tell this as kalkandu bhath. We use big variety kalkandu (rock candy) for this pongal, but you can also prepare with the small diamond kalkandu too. To make this kalkandu pongal you will need raw rice, milk, rock candy, ghee, cardamom powder and saffron.  Step one is cooking the rice. Cook the rice in a pressure cooker with milk and water. If you are using thick cream milk, add 2 cups milk and 1 cup water for 1 cup rice.  For 1 cup rice, add 1.5 cups rock candy. Just melt the rock candies in a heavy bottomed kadai with little water and add the cooked rice. You can reduce the sweetness according to your taste buds.  When the rice has incorporated well with the candy liquid, add ghee and allow the pongal to cook until it gets thick. Add cardamom p...

Planning a quick and special lunch is always a good idea when we are busy or on any special occasion. This idi sambar and potato puttu combo is one of the best combos which my Grandma makes during our childhood days within 30 to 40 minutes. After when I started cooking, I used to prepare this idi sambar along with potato puttu or vazhaikkai puttu and it is always a super hit at home. Click on the video link to see the recipe in detail.  Here is the video link for Idi Sambar and Potato Puttu Here is my article in Vikatan about my Idi Sambar recipe nellai idisambar recipe - Vikatan Check out other Sambar recipes here Tirunelveli Sambar Idi Sambar Keerai Sambar Radish Sambar White Pumpkin Sambar Killi Potta Sambar Green Chilly Sambar Check out other Kuzhmabu Recipes here Vellai curry (Sambar without dal) Pepper Pulikuzhambu Keerai Chaaru  Mint leaves (Pudhina) Pulikuzhambu  Brinjal Kothsu(Brinjal puree in tamarind sauce) Curry Leaves Karakuzhambu Puli illa kuzhambu (Drumst...

Cauliflower fry - flavourful and crispy snack with cauliflower. This fry is a crisp fried snack made with maida, corn flour, ginger garlic paste, chilly powder, garam masala powder and lemon juice. There are different methods of making this cauliflower fry. The recipe shared here is a typical bakery style cauliflower fry which stays crisp for a longer time. You can also prepare street style Gobi fried rice with this cauliflower fries. This cauliflower fry is an amazing side dish for fried rice, biryani, pulao and also as an appetizer for parties.   Tips to make Cauliflower Fry Cauliflowe r - always try to use fresh cauliflower.  Try to separate equal sized florets because it helps to fry uniformly. Just immerse the cauliflower florets in salted hot water for 2 to 3 minutes and drain the water completely using a colander.  Ginger Garlic Paste - for this fry grind ginger &  garlic coarsely without any water. I always use fresh ginger garlic paste and if you do...

Tomato Coriander Leaves Chutney - prepared with onions, tomato, coriander leaves, red chillies, garlic cloves, red chilly powder and jaggery. Daily we make different varieties of chutney for tiffin with little variations in the ingredients. Yesterday I tried this chutney with  tomatoes and fresh coriander leaves and it tasted good. We make kara chutney with onions, tomatoes and red chillies as the main ingredients. Sometimes we include garlic cloves, mint leaves, coriander leaves and we can also include chana dal, urid dal or peanuts. You can prepare different varieties of tomato chutney with so many variations. For this tomato coriander leaves chutney, just grind all the ingredients in a mixer jar and then sauted for a few minutes.  Checkout my other chutney recipes Coconut Garlic Green Chilly Chutney Tomato chutney Tomato chutney with green chillies  Chettinad Onion Tomato Chutney Small onion chutney with black urid dal Coconut chutney with red chillies Coconut chutney ...

Ginger green chilli pachadi recipe with full video and step by step pictures. This pachadi has a sweet, sour and spicy taste which makes a perfect accompaniment for curd rice, idli and dosa. It can be refrigerated for up to two weeks. This pachadi can be served immediately but it will taste better on the next day. These are the ingredients you need to prepare this pachadi Ginger and green chillies - start with fresh ginger. Do not replace it with store bought ground ginger paste.  In this recipe I chopped the ginger and it gives a chunky texture in the pachadi. If you don't like the chunky texture, grate the ginger by hand using a small cheese grater and then add it to the pachadi. Dark green chillies are very spicy, so add according to your taste.  Tamarind - use freshly extracted tamarind juice for best results. Soak the tamarind in hot water for 1 hour and then extract a thick juice.  Jaggery - usually added in the final stage which will balance the taste and make a th...

Matar Paneer Gravy  recipe with full video and step by step pictures. Easy and yummy gravy pairs well with jeera rice, roti, poori, nann and dosa. When I was in 12th standard I cooked this gravy  for the first time on my own by following Chef. Mallika Badrinath's recipe instructions. My sister loved it and she told it tasted closer to the restaurant style gravies. Since green peas are in season now, I decided to post this recipe along with the video. Usually for gravies we cook the green peas separately in a vessel and then we add it to the masala. Today I chose to prepare the gravy in the pressure cooker, as I want to cook the green peas to blend well with the gravy. I used store bought paneer for making this matar paneer gravy. You can use homemade paneer also or you can replace paneer with other vegetables like potato, cauliflower or soya chunks.  Check out my other Gravy Recipes Paneer Butter Masala   Paneer Methi Masala Shahi Gobi Masala Broccoli Masala Raj...