Thribagam -Thirunelveli special sweet.

Every year I try a sweet for Diwali I actually want to try my hand  long back  when I came across googling. Now nobody in my house are eating sweets, so for distribution I tried my hand during Diwali , it became a hit.
Ingredients:
Besan  flour - 1 cup
Boiled  cooled Milk - 1 cup
Sugar - 2 cups
Badam - 1 cup
Cashewnuts - 1/4 cup
Edible camphor( pacha karpooram) - a small pinch
Ghee - 1 cup

Method:
Sieve the besan without any lumps .Soak the Badam for atleast  4 hours, remove the skin  and dry the Badam completely .Or  we can microwave and  make it complete dry.
Then add the dried Badam and cashew in mixie jar  and   powder them coarsely.Run the mixie for 1 second at a time ( dont run the mixie continuously , it will become a paste since badam and cashewnut  release oil)Combine  sugar and milk in a kadai and stir continuously till it reaches one string consistancy ( approxiametely it will take 6 to 7 mins only)
Then add the sieved Besan slowly and stir continuously prevent  to form lumps.
Add 3/4 of ghee  in between and stir, at one stage the colour changes , add the   remaining 1/4 ghee and powdered  badam and cashew  stir well and off the fire ,The batter looks like dosa batter and  allow  to be in kadai for 10 mins, it will get thickened and will looklike badam halwa. We can wrap in butter paper or  pour in a greased  plate and  make small pieces.Yummy  delocious soft thribagam is ready, The taste will be similar to mysorepa/ kaju katli/ badam halwa- so the name Thribagam.

Rava Kesari with Jaggery

Usually we prepare Rava Kesari with Sugar.Actually I planned to prepare payasam  with Rava   with Jaggery as sweetner. Then  the plan changed and  when I added Jaggery it came out well  as thickened like Kesari , did nt add the  milk  with it  to dilute as Kheer /Payasam.
Ingredients :
Rava - 1 cup ( doubt roasted )
Jaggery -    1 1/4 to  1  1/2  cups.(powdered )
Cardamom - 1 tsp ( powdered)
 Cashewnut - 5 (ghee roasted)
Ghee-  4 tsp (clarified butter)
Kismis  - 2 tsp (optional)
Water - 21/2   cups

 Method:
              In a kadai  add Water  , allow to boil then add   double roasted rava , cook till  it absorb the water and cook well, then add the jaggery powder  , it becomes watery  and cook  completely  adding ghee in between while cooking .It becomes thick and  kesari  is ready with  right consistancy , add the cardamom powder and ghee roasted  cashewnuts, Now healthy delocious Rava Kesari ready to serve . I dont  add the  food colours to the kesari, because of  jaggery it gets  excellent colour.

       

Ivy gourd rasavangi

Usually I prepare rasavangi using brinjal or poosanikai ( ash gourd) , today I used ivy gourd ( kovakkai) and prepared rasavangi , it is excellent in taste ...

I used #OPOS ( one pot one shot ) method to prepare easily.
In a PC, added 2 cups of kovakkai ( sliced length wise) , added chana dal - 1 tsp, 1/2 tsp turmeric powder , salt -( as per taste - ) 1/2 tsp, cooked tur dal - 1/2 cup ( with out mashing,) rasavangi paste - 1 tbsp ( roasted chana dal , dania , red chillies , coconut gratings and made paste ) , added 1/2 cup tamarid juice( a gooseberry size tamarind soaked and extracted the water ) side ways , cook for 2 whstles , allow the steam to settle , then open the cooker , add the tadka- kadugu, urad dal , curry leaves . yummy kovakkai rasavangi is ready

#OPOS Peanut, Friedgram laddoo

Whenever we  crave  for sweet , immediately without  difficulty  we want to prepare  some sweet , 

I took some peanuts, friedgram  , jaggery ( all  ready available  ingredients in day to day cookings  ), and immediately  did  this laddo.

Ingredients :

Fried  peanuts - 1 cup

Fried gram ( pottukadalai) - 1 cup

Jaggery powder - 2 cups

Ghee  - 5 tsp

Cardamom powder - 2 tsp 

 Method :

          Add all  the ingredients in a mixie and  powder it  finely , make it as  urundais( rounds) . No need to make  the ghee warm.Preparing  in OPOS  is breeze .

Pudina thokku -- #OPOS

I prepare  usually  by open pot method  , this time  I prepared  in #OPOS method , which breeze  to   do.

 Ingredients:

 Fresh pudina  leaves -  2 cups( fully pressed   in cups measurement)

Redchillies -  5/ 6 ( if you want more spicy  you can increase the number - i used  long   size  chillies)

Tamarind paste  - 2 tsp

Salt - to taste

Hing - 1tsp

Jaggery - option ( 1 tsp)

Turmeric powder - 1 tsp

 water - 3 tsp

oil - 1/4 cup( gingelly oil is preferrable)

 Method  --  

  In a  2L  cooker ( magic pot ) add  oil , then water  , then  add  pudina leaves  by pressing, add redchillies,  turmeric powder ,  hing, salt , jaggery  and  cover the cooker with lid and cook for   2 whistles/ 4 :30 minutes ,  then open the cooker  and blend / grind in mixie  it to   paste .

In open pot  add oil   then redchillies, then add pudina  and fry till the  aroma comes , add hind  and grind with tamarind , salt , turmeric  and jaggery , remove from mixie  and fry  till the moisture  vanishes . we cam store in fridge  for  10   days  easily , in open  for a week  with full aroma .Tasty thokku ready  to use as side dish for  dosa, idly , mix rice . 

Oma kuzhambu

This  recipe  I  got from my  Sambandhi mami , Usually she   tells  me  I prepared Oma kuzhambu , I am not used  to that , she gave the recipe, then my MIL wants to taste  that , So I prepared , a  easy one  with a  slight   twist only.
Ingredients:
 Tamarind juice -  Extract from 1 goose berry  size tamarind
 Sambar powder - 2 tsp
Salt - to taste
Turmeric powder - 1/2 tsp
 Tempering 
 Gingelley oil -  5 tsp
Kadugu - 1/2 tsp
Thur dal - 1 tsp
Methi - 1/2 tsp
 Omam ( ajwain) - 1 tsp
Curry leaves - 1 sprig
Hing - 1 small piece

 Method:
              In  a  kadai   add  gingelly oil  and  do tempering  by adding the ingredients one by one , then add  the  tamarind juice , sambar powder, salt, turmeric powder  and allow to boil  to the required consistancy.Oma kuzhambu is ready  to serve . Which is tasty, healthy , flavourful .

Snake gourd koottu - #OPOS

During the post partum  days / during the recovery days /  for the  kids/ for  the old  people , this  dish  can be given , this is not a spicy one, easily digestable. With tender snake gourd we can prepare  so many dishes . Today very easy simple , delicious  easily digestable  dish   prepared as  side  dish  

For  brinjal Vathakuzhambu

Ingredients:

 Tender  snake gourd - 1/2  kilo 

 Moog dal - 2 tsp

 Chana dal - 1 tsp

Turmeric powder - 1/2 tsp

Salt - to taste

Pepper , jeera powder - 1 tsp each

Tadka:

Kadugu - 1/2 tsp

 Urad dal - 1 tsp

Curry leaves -

Coriander leaves - garnishing

Method:

 In a 2L  presssure cooker add 1 tsp of oil and   3 tsp  of water , then in layers  add the Moong dal and chana dal  then add     snakegourd  sliced  small size , add  salt and turmeric powder , then add  1/2 cup of water side ways , cook for   2 whistles , allow the steam to settle down add pepper, jeera powder , mix well  and add the tadka . Yummy healthy  koottu is ready. 

 

Millet Masala bath

During the Mahastrian  weddings  this dish  is a well served, its  a must .I got this recipe from my friend. Today I prepared with no onion and garlic . During the auspicious  days I wont use onion / garlic ., This is  a delicious  and filling  dish , I prepared with  millet ( Varagu rice )

 Ingredients:

Varagu rice  - 1 cup soak for  half an hour ( you can use basmathi rice  ( optional)- soak for 1/2 hour
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Mixed  vegetables - potato, ivy gourd,  brinjal , Cauliflower - (but I used  brinjal, ivy gourd, cluster beans only  )

Green peans - 1/2  cup 

oil - 2 tsp

Bay leaf - 1

Mustard  seeds = 1 tsp

Salt to taste 

To ground masala :

Grated coconut-    4  tsp 

 Green chillies - 1 

Turmeric powder - 1/2 tsp

Ginger-  a small piece

Red chilly powder - 1/2 tsp

Garam masala( they use Goda masala - i didnt have - i used gm)

Sesame  seeds- 1 tsp

Garnish :

 coriander leaves

Fresh coconut 

 ghee 

 cashew ( no stock - didnt use )

 Method :

                First grind  the masalas with  little water  and marinate the vegetables with the masala.

 In the   2 lt cooker fist  add oil and i tbs  of water.Add mustard seeds and  bay leaf .

In the  next layer add the marinated vegetables, 

Next layer add the  drained  rice ( i added the millet)

Next layer again add the remaining vegetables

Add 1 cup of water  without disturbing the layers .

Add  salt  ,  closing the lid  , cook for 2 whistles  and  allow the steam to settle down . Gently   fluff the cooked    dish and garnish with  coconut, coriander leaves and finally   sprinkle  ghee.

Now  the tasty masal bath is ready to consume / serve .

Amla rasam

 Without Rasam  the  meals  will never fulfil  for us , We need   rasam daily  and  a variety in rasam too.  Yesterday I  bought fresh nellikai , want to prepare amla rasam  and   amla rice .Amla is good for health too 

Ingredients:

 Amla / Nellikai   -  4 to 5
Tomatoes  - 2
Tamarind paste --1/2 tbsp  
Pepper - 1 tsp
Jeera   - 1 tsp
Rasam powder 1/2 tsp
Ginger 1inch piece 
Salt  - to taste 
Hing-- a small piece
Turmeric powder-- 1/2 tsp
Cooked dal water ( diluted) - 1/2 cup
Tadka :
 in ghee   ,kadugu - 1/2 tsp and curry leaves 

Method:
Add  all  in pressure cooker,  add a cup of water and cook in medium flame for 3 whistles.
Let the pressure come down, open & mash it  well.
Dilute the rasam with dal water  , Add tadka  Garnish with coriander leaves., Yummy , healthy amla rasam ready  

Ladies finger puli koottu

This is  a yummy koottu , I got this recipe from my friend , Tried this today , this goes well with all  the dishes ,We  make  different  varieties of   vendaikai ,  this  koottu  is   excellent
 Required ingredients:
Vendaikai - 1/2 kg , thinely cut
Salt -   to taste
Tamarind - one gooseberry size ( take   extract by soaking the tamarind)
Turmeric powder - 1 pinch
 Cooked thur dal - 1/4  cups
 Roast and  grind  to powder:
  kadalai paruppu - 1 tsp
 dania - 1 1/2 tsp
 red chillies- 4
 pepper = 5
 methi seeds- 1/2 tsp
Temper:
Kadugu - 1/2 tsp
Curry leaves - 5 , 6

 Roast all the  ingredients in oil and  powder it in oil .
    In a kadai  add  little  oil and  add the vendaikai pieces  roast for  2 mins , then  add the tamarind juice , salt , turmeric powder and cook for  5 to 6 minutes ,till  the veg cooks well.
Then add the cooked thur dal and  spice powder  and mix thoroughly  , cook for another   2 mins and temper   with  kadugu, curry leaves .Garnish with fresh coriander leaves Yummy  vendaikai puli koottu ready to serve ,

Hakka noodles

I got this  recipe  from  my friend, which we enjoyed   for  dinner 
Iam giving the very same here .

Boil water in a large pot n cook noodles partially (3/4)
Let it cool.
Spring onion, carrot, peas, beans, capsicum.... Each one cup.
Half boil veg that r thin sliced., except onion n capsicum. 

In a pan heat 4 spn oil and add a spn of ginger garlic paste. Then add 5 sliced green chilly n chopped onion. After onion turns into golden Brown .... add capcicum, boiled veg, garam masala and fry for few mts.... 
Now add cooked noodles, salt. 
Add red chilly sauce, green chilly sauce, soy sauce... each one spoon and toss well for 3 mts. 
Close the burner and garnish with chopped coriander leaves.

Vaazhai thandu , lemon rasam

Vaazhaithandu  is fully fibre content  vegetable , My friend    has shared  this rasam recipe .Today I tried   and   my family enjoyed  this rasam.

Ingredients:

 Tomato- 1  finely chopped

Ginger - 1/2 inch - finely chopped

 Green chillies- 2 slitted

Salt - to taste

Vaazhai thandu - finely chopped   1 cup

Turmeric  powder - 1/2 tsp

Lemon   juice - 1  squeezed

Pepper, cumin - 1/2 tsp ( crushed)

Curry leaves, coriander leaves - for garnishing 

Tadka- in a tsp of ghee temper  1/2 tsp mustard seeds

Method:

       In a  eeya sombu/ vessel add  1  1/2 cups of water add turmeric powder, salt, ginger pieces very thinly sliced, 2 green chilly slit, pepper, cumin crushed each 1/ 2 tsp , 1 cup of vaazhaithandu thin sliced , allow to boil for 5 mins , then add 1/2 cup of water and allow to just froth and switch  off.add lemon juice squeezed from 1 lemon and do tadka 1/2 tsp of mustard seeds in ghee , garnish with fresh coriander leaves.

Veppampoo pachadi

Thamizh   new year whcih falls  on 13 th  or 14 th  April  every year .This  year  it falls on 14 th April , 2018.We  used  to Clean the house ,  draw the kolam before  the  swamy / Pooja  room  and also   in the  main  door step with  kavi  . Also we  tuck the  maavilai and thoranam.

In the early morning  before  all the members  in the wake up, the   elder  lady of the family gets up and   lit the kuthuvilakku and  place the Vishukkani before  the  Mirror  with Rice, dal, kal uppu,  money , jewels,  fruits, vegetables,, Flowers  , Panchangam...vethalai, paakku,.., coconut .. .......

When the members  got up in the early morning  closing their  eyes  and open their  eyes   before  the Vishukkani, praying for  future .After taking  bath , do the alakarams to the   swamies   and  do the poojas, then after deeparadhanai, neivedhyam , will read the  varusha  palans  for  the  forthcoming year. 

Menus   for  the  newyear : We  prepare--

 (1)  Payasam- any  type--- thenga + arisi  arachu vitta  payasam 

 (2) Thayir  pachadi - coconut+ green chillies  grinded/ carrot  grated/ cucumber grated / ....

 (3) Mango  sweet pachadi

( 4)  Veppampoo pachadi  -   in Tanjore district  we use  fresh  veppampoo to prepare pachadi, other places   , in mango sweet pachadi they add  veppampoo fresh or  roasted  dry  veppampoo

(5)  Vaazhaikai  curry  ( Varusha pirappu , tharpanam seivadhaal  

( 6) One more curry  - beans  , avaraikai ,  any   fresh   vegetable- thegai pottu / roast 

 ( 7) koottu   -  any koottu ( with grinded   coconut+ green chiilies/ red chillies. jeeragam 

(8) Sambar / arachchuvitta sambar - pitlai 

(9) Mor kuzhambu  

(10)Tomato rasam 

(11)  Vadai - paruppu vadai/ urad dal vadai

( 12) vadai paruppu - with carrot added

(13) Paruppu boli 

(14) Appalam 

 (15) Paanagam 

(16) Neer mor 

(17) Thayir - mor

( 18) pickle.
(19) Kalathu paruppu
(20)Nei

In this  post  I am adding  the recipe for Veppapoo pachadi 

which we    prepare  using  fresh veppampoo 

Ingredients :

 Fresh veppampoo   -  2  cups

 Jaggery  - 1 cup

 Tamarind - 1 gooseberry ( soaked and   extract the juice )

Salt - a pinch 

Temper: 

 Oil - 2 tsp

 Mustard seeds - 1/2 tsp

 Redchillies- 2 crushed

 Method :

           In  a kadai  add the veppampoo  dry roast well   dark , but not  to burnt , carefully we have to roast , after  cooled , powder it in amixie  and sieve  it  and keep aside. In the same  kadai  add oil and temper with mustard seeds, red chillies , add the tamarind juice add  a  pinch of salt, allow to  cook till the raw smell goes, then add the jaggery powder and  cook well to the  thick consistancy ( or add a  little  rice  flour  and make  thick -- i didnt add , if we use   little thick  tamarind extract , no need to  add the rice flour ) , switch off  , remove from fire , then add the  veppampoo powder and mix  well. This  contains all the  six  flavours/ tastes   which indicate  life  is  full of  sweet ,  spicy, salty, sour, bitter ,astrigent . We  have  to  bear all the tastes . 

Kalancheri Rasam - (Sumangali Praarthanai Rasam)

Without  Rasam , the meal will not complete for us. Even though so many varieties of rasam we prepare , this rasam has  a special, unique  place .All the varieties  are  so tasty in Sumangali praarthanai, this rasam  has a unique taste and  we use  to drink  by making  our hands as  cup...
Ingredients-
Tamarind  - 1 gooseberry size( tamarind paste - 1  tsp)
Tomato - 1 ( finely chopped)
Hind  - 1 tsp( small piece- dry roast and powder - this gives extra flavour)
Salt - to taste
Turmeric powder - 1/2 tsp
Coriander leaves - to garnish
To grind  (raw)
Thur dal - 1/2 tsp
Dania - 1/2 tsp
Pepper - 1/2 tsp
Jeeragam ( cumin seeds) - 1/2 tsp
Red chilly - 1
 Curry leaves- 10 to 12

Method:
   In a vessel  add  tamarind juice- 2 cups  , salt, tomato, hing, turmeric powder   and allow to boil till the raw smell vanishes .Then  in a mixie , grind the ingredients  given.Add this  in the  boiled  tamarind juice  mix it without  lumps.Add the required water ( nearly  11/4 cup) and allow to froth , temper mustard  seed in ghee   and  garnish with fresh coriander leaves and  afew pieces of   finely chopped tomato.This    gives crunchy  feelings , Close the lid  immediately after tempering, this retains the   coriander , pepper, jeera   flavour . Aroma filled  rasam ready.
 By  #OPOS

# OPOS .. Kalancheri Rasam .. which we used to prepare during Sumangali Praarthanai .for 2 cups of rasam
Ingredients :to grind (raw)- dania - 1/2 tsp, thur dal- 1/2 tsp, pepper - 1/2 tsp, jeeragan -cumin seeds- 1/2 tsp, curry leaves - 6 to 7 
red chilly - 1 
Tamarind paste - 1 1/2 tsp, salt - to taste, tomato- 1( if it is small add 2) hing- 1/2 tsp- (katti perungayam a small piece-roast and powder - this enhances flavour)
Tempering - mustard seeds- 1/2 tsp in ghee( only ghee, not oil)
Method : L1 - 2 tsp of oil , 3 tsp of water
L2- Tomato Scooped. filled with the ground spices with salt, tamarind paste in the tomato
L3 add 1/2 cup water side ways ( use pip 11/2 cup of water )
Cook for 2 whiltles/ 3 mins
open the lid,mash nicely add the water from the PIP add the tadka, garnish with few pieces of tomato, coriander leaves and close the lid for few minutes , allow the rasam to mediate for 5 minutes.Aroma filled rasam is ready , We use to drink this rasam by making the hands as cup 

 [In a 3lt ( 2 lt) cooker add  2 tsp of ghee and 2 tsp of water  and   scoop the  tomato and  fillthe  tomato with the grounded spices. tamarind   paste, hing    salt and cook for 3 mins , then   allow  to settle  the   steam,  the  mash  it  well and add  2 cups of water ( we can use the  water as PIP) ,add the tadka  in ghee, garnish with fresh coriander leaves, few pieces of tomato . , yummy  rasam is ready]

#OPOS Neer mor , panagam

We  have the custom   in  preparing Neer and Panagam during  Sumangali Prarthanai days, Sri Rama Navami , Chithra varusha pirappu , Chithra pournami day . There  is   a  saying - Neranja  vayathukku Neer morum Paanagamum. 
This  is  easy to prepare and tasty drink too.
Ingredients :
Panagam :
 Jaggery  - 1 cup
Water  - 3 cups
Dry ginger powder -  1 tsp
Salt - 1 pinch
Cardamom powder  - 1/2 tsp
Pacha karpooram -  a  pinch ( optional)

For Neer mor:
 Curd  - 1/2  cup
Water  - 4  cup
Salt - to taste
Hing - 1 tsp
 Green chillies- 1  finely chopped
Ginger -1/2 inches ( crushed )
Curry leaves - 1  strig  finely chopped

Method:
     Add  all the ingredients  of  panagam  and   dissolve  the jaggery completely  and  make  a  dilute  drink .Tasty, delicious   panagam ready
     Add all the  ingredients  of Neer mor and   make a dilute tasty drink and add a tadka with mustard seeds .
  Do neivedhyam  .

# OPOS Carrot onion chutney

This  is   a  tasty  chutney which goes well  with Idly , Dosa, upmas  , curd rice,,,,
Ingredients :
 Carrot -  2 ( peeled, diced)
Onion - 10 ( shallots , if  not  available, can use onion too)
Redchillies-  8 to 10  ( to taste)
Tamarind-  1 gooseberry size
Hing - 1/2 tsp
Salt - to taste
Tadka:
Oil - 1 tsp
 Mustard seeds- 1 tsp
Curry leaves

 Method:
      Add  all the ingredients  in  the  mixie  and grind well  and add  the  tadka.
Tasty , colourful,  flavourful chutney is ready  in  3  mins.

Healthy peanut, fried gram laddoo

In the sunday afternoon a sudden crave for sweet during the  coffee time  , we have coffee at 3 p.m
In this hot peak  sunny time  what to plan ? Wow  , I  always   have roasted peanuts, fried grams  in stock. Made a  quick , easy  laddo  of course a healthy one with 2 tsps  of ghee!!!
Ingredients:
 Roasted peanuts( Varuththa verkadalai ) - 1/2 cup
Fried gram ( pottukadalai ) - 1/2 cup
Jaggery -  1/2 powder ( crushed)
Cardamom - 2 pods
 Ghee - 2 to 3 tsps

 Method :
 In a mixie add  all the ingredients   and grind well, open it   make  it  laddoos .Work over in 3 mins ( for  collecting, adding  in mixie).This measurements  comes around  9 to 10 laddoos.

Bottlegourd koottu

My mom / Mil  are not using this vegetable.But this   Bottlegourd  is   a  very  high   on water  and  rich in vitamin C  ,K, Calcium  also  it  helps     in maintaining a healthy  heart and brings down  cholestrol levels , the juice is also beneficial  for diabetic patients in   stabilizing  blood sugar level and maintains  blood pressure  too .I started  preparing dishes with this healthy vegetable.
Ingredients:
 Bottle gourd ( suraikai ) peeled and   cut in cubes  - 3 cups
Carrot - 1 ( chopped in cubes ) - 1/4 cups
 Moong dal - 3 tsp ( soaked) 
 Varuththarachcha podi- 2 tsp   (  dry roast  dania, chana dal, red chily , pepper -  I kept  this as staple  podi to use  for   curry, sambar , rasam ....)
 Salt - to taste , 
Cococnut - 1/4  cup grated 
 Tempering:
 Mustard seed - 1/2 tsp. curry leaves, urad dal - 1/2 tsp  

Method:
           In  a  3 lt cooker  add  2 tsp of oil and-   1/4 cup of water , layering  first soaked , drained moong dal , then diced  carrot  , then   diced  bottlegourd / Above all salt , varuththarachcha podi ,  grated coconut, close the cooker  with lid and put  whistle and cook for  3 whistles . After the steam settled , mix thoroughly, add the tempering , garnish with fresh coriander leaves .

Hakka Noodles.

All  the children like  Noodles , even  the grownup too   have the fashion to  eat  the  Noodles , I am not  very much interested in Noodles, But want to try my hand , So  bought  noodles pack and  prepared it, Ofcourse  it was yum, 

Ingredients:

Noodles - pack - 1

 Onion -  slices in lengthwise  thin - 1 cup

Carrot -   Sliced  thin - 1 cup

Capsicum - 1 cup

Spring onion -1  cup

 Peas - 1 cup

Beans - 1 cup

Green chillies - 5 chopped

Ginger garlic - 1 tsp

 salt  - to taste 

 soya sauce ,  red chilly sauce, green chilly sauce - each  1 tsp 

Fresh coriander leaves - garnishing 

Garam masala - 1 tsp.  

Method :

Boil  water in a large pot  and add the  noodles , cook for 3/4 th , let it  cool.

Except  onion and capsicum   cook   the remaining vegetables    crunchy ( 50%  cook pananum)

In  a  pan  add  4  tsp of  oil add a  tsp of  ginger garlic paste , then  add the  slit green chillies , then onion , cook till translucent, add  capsicum, boiled  vegetables, garam masala  and fry for  2 mins.

Then add cooked  noodles  and  salt  fry for 1 min, then add  the sauces  one by one  , toss for  3 minutes  remove from fire  , garnish with fresh coriander leaves .Now  tasty Hakka noodles  ready .

paruppu urundai kuzhambu

This is my  mom's  signature   dish , This   reminds  our childhood  days -  we  eagerly  wait  how many urundai  will we get .. That  soft urundai    tastes   excellent ;

Ingredients:

 Thur dal - 1 cup

Chana dal - 1/2 cup

 Redchillies - 4

Turmeric powder - 1/2 tsp

 Curry leaves 

 Coriander leaves to  garnish

 thur dal - 4 tsp ( cook and mash it )

Tamarind  - 1 gooseberry  size( take extract for  3 cups of) juice  

Sambar podi - 2 tsp

Salt - to taste 

Hing - 1/2 tsp 

 Method:

Soak  the  dals  for   1  hour  to 2 hour. Drain   the water )completely grind it   in a mixie  with redchillies  , little salt    coarsely ( without adding  water

. In  the idly cooker Steam  the  dal mix  ,  for   10 to 15 mins ,  in warm  state  itself   make  them  as  urundais . In  a  vessel add the tamarind  juice  , sambar powder , salt , turmeric powder, hing  and cook for 10 mins   then add the  cooked, mashed  dal  and cook for  1  min then add  the  dal urundais  carefully one by one . Dont  turn frequently, it may brake  the  urundais. Cook  for   10 mins  in slow  fire , add  the tadka  kadugu, curry leaves . Then garnish with  curry leaves and coriander leaves .The tasty paruppu urundai kuzhambu  is ready.

Paruppu podi

Paruppu podi -- We  like  to have podi rice  a  lot  with some  mor koottu,  dangar pachadi , mor kuzhambu , this  is  a  favourite  podi.Mainly   we use thurdal for  this  podi , some  may use   fried dal podi too for paruppu podi.
Ingredients:
Thur dal - 1 cup
Pepper  -  1 tsp
Redchillies  - 3
Hing -   1/2 tsp
 Salt - to taste

 Method:
  Dry roast  thur dal  till golden colour , keep it aside . Then roast pepper ,keep it aside, Then roast red chillies , hing , salt seperately. After  cooled   gring in mixie and store  it  a  air tight container .

idly Milagai podi

Idly podi  is tastiest podi which  we  relish with Idly  , dosai , Adai , Nonbu adai , pidi kozhukattai  even with curd rice ,We  have  this  stock podi  always  in shelf .
Ingredients -
Red chillies - 1 cup ( measure  in heap)
 Chana dal-  1 tbsp
Urad dal - 1 tbsp
Ellu - ( black ) - 1 tsp
 Mustard seed - 1 tsp
Hing- 1 small  katti
 Salt - to taste
Oil - 2 tsp

Method:

In a kadai  add 2 tsp  of oil , roast  chana dal , urad dal  seperately till light golden colour  comes  , aroma comes. The remove  ot  , keep aside, then in the same  kadai add kadugu , after  crackled, add the red chillies , hing fry  it, then add the ellu  fry till it get cracked ,  after cooled   , add the ingredients in the mixie along with little jaggery  , salt  grind  and  store it  a  air tight container. 

Angaya podi

This  is  a  medicinal nutritutive  value  podi which we use  when our stomach got upset/ also during  post natal period . We keep this in our  house in stock always .During our childhood  amma prepares variety of podis , our  night dinner includes  podi sadham first with dangar pachadi, sutta appalam,
Now  also  I prepare podis ,we used to consume podi with raithas, mor kuzhzmbus , thayir pachadis .
 Ingredients :
Sundai kai vaththal-  1/4  cup
veppampoo - 1/4  cup
 manathakkali vaththal -  1/4  cup
Pepper  -1/2  tsp
 red chillies - 2  to 3
 Kadugu - 1/2 tsp
 salt - to taste
 Hing -  1  katti

  Method : 
Dry  roast  one  by  one seperately  without adding oil till  little  black .,  we  dry roast  even  the salt  to remove the moisture content , After  cooled add all the ingredients  in a  mixie  and grind  it smoothly.We  can add this podi with hot   rice with a tsp of  gingely  oil and  ghee, This  podi  gives relief  to gas trouble in stomach .

Ellu milagai podi ( Thil milaga podi )

Without   milgaipodi   the  desire of  eating  Idly or  Dosai   will not  fulfill. We can eat   chutney, sambar , Gothsu , Kadapa  any   side dish  with Idly or Dosai ,  will not  complete  without  milagai podi . I used to prepare variations  in that  as  Ellu milagai podi,  Kollu milagai podi, Flax  milagai podi , plain milagai podi .....All has  their  own flavours  , aromas, and tastes.

Ingredients:

 Red chillies- 1 cup ( heap measurement)

 Chana dal -  1  tbsp

 Urad dal  - 3/4  tbsp

Ellu ( black will give flavour than white variety ) - 1  tbsp

 Hing-  2 tsp

Salt - to taste 

Gingely oil - 2 tsp

Kadugu - 1/2 tsp
Jaggery -  1 tsp( optional)

Method : In a  kadai , add  oil and  fry  the dals one  by one   ,seperately  till aromas  come,,Keep it aside  and  in the same kadai  fry the   hing ,  then add  red chillies  and  fry , then  fry ellu without oil , then fry mustard seed to crackle. Allow  them to cool  down , Then in a mixie  add the  fried  ingredients   and salt , add jaggery ( optional) , grind  smoothly .The aroma will fill  whole house . 

Raw tomato pachadi

Now  the market is flooded with raw tomato, We can prepare many dishes  with Raw tomatoes.
Today I prepared Raw tomato pachadi , which  my mom used to prepare . This reminds  me  the childhood  days , mom prepared all dishes from the veggies harvested from our farm ,
Ingredients:
  Raw tomatoes- 5 -6
 Tamarind  paste - 2 tsp( tamarind juice  extraction from  a gooseberry size tamarind soaked )
Green chillies -  3 slitted
 salt - to taste
 Tempering:
  Mustard  - 1 tsp
Urad dal - 1/2 tsp
 Curry leaves-  5 /6
Hing -  1/2 tsp

Method:
     In a   kadai  add 1 tsp of oil  add kadugu, urad dal, curry leaves , green chillies , hing fry  for   1 min , add  finely chopped raw tomato  fry  for  2 mins  , then add  tamarind  juice  & salt  cook for  5 mins  till the required consistancy   of  the pachadi reached.

Kadappa..

This is  a famous side dish  which  is served in Mayuram Kaliyakudi hotel   for  Idly, Dosa . A large  group of people   come to relish   this  alone .This  is  famous in Kumbakonam  also I heard that .In kumbakonam  too, the people will go on morning walk ??  to eat idly/dosa with kadappa .
 Ingredients:
 Potato - 2  ( cooked  , mashed)
Yellow moong dal (payatham paruppu) - 1/4 cup( cooked and mashed )
Onion - 2   finely chopped
 Green chillies- 3 (this  only  gives  spice)
Salt - to taste
Ginger- 1/2  inch
 Garlic- 3 pods( my  mil is  fond of  garlic , didnt use)
 Coconut - 1 cup( grated)
Cardamom - 1
 kasa kasa - 1 tsp
Fried gram ( pottukadalai) - 2 tsp
Saunf (sombu) - 1 tsp
Garnishing - curry leaves, fresh coriander leaves .

Method:
 First cook potato and  moong dal seperately and mash  them , keep aside.
In  the mixie put coconut , ginger, fried gram, garlic, sombu, green chillies, kasakasa , cardamom , grind nicely , smoothly  by adding little  water .
In a cooker/ kadai  take  3 tsp of cooking oil  add 1/2  tsp of  sombu ,when it started to crackle add the onion , fry till little translucent, then add the ground  mixer  and roast for 2 secs  , then add the mashed potato and  add the cooked and mashed  moongdal, add   2 cups of water mix  well  and allow to cook for 4 to 5  mins to  get  mix well.( The consistancy  should be  neither watery nor thick ).Now the tasty, flavourful kadappa is ready , Garnish with  fresh kothamalli , curry leaves . 

Mango Rice,

This  is  the  Mango season. During  this   season , I used to prepare rice, thokkus, pickles, aam panna , vathals  etc.  using raw mango . Today  I prepared Mango rice, I used  ottu manai/ kili mookku mangai ,
Ingredients:
Raw Mango - 1( grated nicely)
Green chillies- 2
 Hing - 1 pinch
Turmeric powder - 1/2 tsp
Cooked  rice - 2 cups
Salt - to taste
Tempering:
Mustard - 1/2 tsp
Chana dal,  urad dal - 1 tsp
Curry leaves- 5 to 6 leaves
Red chillies - 2

Method:
      Cook  2 cups  of rice , keep it aside.In a kadai,  pour 3 tsp of gingly oil add  mustard seed when  it starts to splutter , add urad dal, chana dal, green chillies. red chillies, hing, curry leaves ,roast  till the dal becomes golden  colour, then add the grated mango , add  turmeric  powder and cook till it shrinkes and cook  well, Then add  this mix with the cooked rice and add salt  and mix well.Garnish with coriander leaves and curry leaves . This is  tasty variety rice, You can eat with  chips, vadams.

Karuvepilai milagu kuzhambu

This  kuzhambu is  tasty, healthy and  easy to prepare too. When we are in recovery stage after some illness , we may have tasteless feeling , at that if we consume  this kuzhambu in hot rice with dallop of ghee and gingelly oil , we  will be feeling very comfortable. Also   during postnatal

 also we will be given this kuzhambu  , but we use only pepper  , not red chilly at that time. 

Ingredients for Making Karuvepilai Milagu Kuzhambu:-

Tamarind - big lemon sized
Pepper corn - 2 tbsp
Dry red chillies - 4 nos
Kothamalli virai - 2 tsp (usually some may not add this, but i add for the flav)
Thor dall - 1 tsp
Urid dal - 1/2 tsp
Curry leaves -  1- 2  cups
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Gingelly Oil - 3 tbsp
Hing- 1/4 tsp
Salt - to taste

Method:

Soak tamarind in warm water and extract the juice, add salt, hing powder and turmeric. In a kadai heat two tbsp of oil, add mustard and when it starts spluttering, , add the tamarind water.

Dry roast pepper corns, kothamalli varai, thor dal, u.dal, curry leaves. Grind this in a mixie smoothly adding little water.
Add this paste to the boiled tamarind water and let it boil for a few minutes till it thickens slightly. Add some gingelly oil on the top of the boiled kuzhambu with more curry leaves and switch off the stove.

This kuzhambu can be stored for 2 -3 days in room temperature and upto a week in the fridge.