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Showing posts from February, 2009

Vendaikkai Puli Kolambu

Vendaikkai Puli Kolambu Ingredients Serving Size:4 10 nos vendakkai quartered 1/2 cup tamarind juice 2 tomato quartered 2 medium onions chopped 2tsp chilli powder 3 cloves garlic crushed 1/4tsp turmeric powder 1/2 cup coconut powder grind into paste with 2tbsp warm water few curry leaves Salt to taste 1/2tsp mustard seeds 1/4tsp fenugreek 1/2tsp cumin seed Oil as required Preparation Methods: Heat a non-stick pan and fry the vendakkai with 2tbsp oil utill the stickness of the it are removed and keep aside. On the same pan add another 2tbsp oil and splutter mustard seeds followed by fenugreek seeds and cumin seeds and curry leaves.Add onion, garlic and ladies finger and fry well.Then pour in the tamarind juice followed by chilli powder, turmeric powder and required salt and cook well.Mean well add the tomatoes to the coconut paste and grind. Then pour the mixture and cook til the raw smell of the spice are removed. Adjust the level of salt and remove from flame. Serve hot with steamed

Egg Curry

Egg Curry Ingredients Serving Size:4 6 eggs 1 larges onion sliced 2 large tomatoes cut into quarters 2 green chillies chopped 2tsp ginger garlic paste 2tsp coriander powder 1tsp chillie powder 1tsp garam masala 1/2tsp turmeric powder 1/2tsp mustard seeds 1/2tsp cumin seeds few curry leaves 2 cup warm water Salt to taste chopped corainder leaves to garnished Preparation Methods: Add 2 tbsp of oil to a non-stick pan and fry the chopped onions til slightly golden brown.Remove from flame and put them in a food processor with tomatoes, green chillies into a smooth paste without adding any water. Coat a non-stick pan with 4 tbsp of the cooking oil and when hot, add mustard seeds. Once it starts to crack add the cumin seeds,curry leaves- then add the ginger and garlic pastes, all the dry spice sand the gridded paste- mix and fry till the oil begins to separate from the masala. Now add 2 cups of warm water to the masala and bring to a boil on a medium flame.When curry starts to boil, break t

Methu Vadai

Methu Vadai A all time favorite snack item of all. Normally served hot with varieties of chutneys and happens to be my son's daily snack item..and also know as Ulunthu Vadai in Tamil Nadu... Ingredients Serving Size:5 1 cup urad dal 1 cup of finely chopped onions 2 green chillis finely minced few curry leave chopped finely 1/2 cup finely chopped coriander leaves Coriander leaves - 3 to 4 sprigs a pinch hing powder Salt and pepper to taste Peanut oil for deep frying Preparation Methods: Soak Urad dhal for 2 hours in water and rinse it really well. Then grind the soaked dhal into a smooth batter trying not to add too much water or it will drinking too much oil while deep frying so be careful while grinding the batter. Add finely chopped onion, green chilies, curry leaves, coriander leaves, hing powder and enough pepper salt to the gridded ural dhal batter. Mix the all and let it sit for 20 minutes.Wet your palm with little water or use a plastic sheet. Take a small amount of batter

Fried Vegetable Servai (Fried Vegetable Rice Noddles)

Fried Vegetable Servai (Fried Vegetable Rice Noodles) Ingredients Serving Size:4 1 cup home-made rice servai 1 cup chopped cabbage 1 cup shredded carrots 1 onion sliced finely 1 green chillie chopped 2 cloves garlic minced finely 1tsp mustard seeds 1tsp ural dhal 1tsp grama masala 1/2tsp turmeric powder few curry leaves salt and pepper to taste Coriander leaves for granish Preparation Methods: Coat a non- stick wok with 3 tbsp oil and. Once it's heated add the mustard seeds-as it starts to crack add the urual dhal ,minced garlic and sliced onions and green chilies.Stir fry til the onion are cooked then add the chopped cabbage and shredded carrots with grama masala and tumeric powder. Fry til the raw smell from the spice powder are gone. Now add the rice servai and mixed well .Remove from flame and garinsh with chopped coriander leaves.

Home-made Servai (Rice Noddles)

Home -Made Servia (Rice Noddles) Well this is a noddle recipe which is prepare from scrape...all you need for this particular recipe is rice soak for 5 hours and grind into a smooth batter just like we do for dosai preparation....I lear this while on my tripe to India from my mother-in-law...glad to share the recipe with you is also known as Sandagai...I'm not that sure of the spelling so if it spelled wrongly please kindly inform me.. Ingredients Serving Size:4 2 cups raw rice 1 cup peanut oil Preparation Methods: Soak the raw rice for about 5 hours and then risen them really very well. Grind the raw rice into a smooth batter just like we prepare for iddly or dosai. Heat a large non-stick wok and add 1 cup of peanut oil. Once heated pour the batter into and stir continuously careful not to burn the batter. The stir batter should be in the consistence as shown above and should not stick to the pan at all. Remove it from the wok and roll them into small balls and steam th

Ikan Bilis Sambal( Nethili Karuvadu Sambal)

Ikan Bilis Sambal (Nethili Karuvadu Sambal) Ikan Bilis Sambal is a Malaysian cuisine which is also known as anchovy- a salted dried small fish. Normally Ikan Bilis Sambal is served as condiments along with fried eggs, peanuts and coconut rice wrapped in banana leaves which common eaten by the local Malays for breakfast is known as Nasi Lemak- a traditional cuisine of the Malaysians. One of my favorite and a popular recipe. Today I’m sharing the recipe of Ikan Bilis Sambal only as to prepare the coconut rice I need pandan leaves which was not available in the Asian store in my place for a long time. In Tamil is known as Nethili karuvadu. Serving size: 4 Ingredients For the Sambal Paste: 1 chopped onions 2 chopped tomatoes 1 red bell pepper 10 dried chillies (soaked in hot water for 1hr) 2tbsp crushed chillie flasks 5 garlic cloves A small ginger 1tsp sugar 1tbsp tomato paste 1tsp shrimp paste (optional) 1tsp grounded anchovy (fry dr

Agathi Keerai Poriyal

Agathi Keerai Poriyal Ingredients Serving Size:4 1 bunch of Agathi Keerai chopped finely 10 shallots finely sliced 1 green chillie 2 dried chillie ½tsp cumin seeds ½ tsp mustard seeds 1tsp urad dhal 1tbsp freshly grated coconut 1 cup warm water few curry leaves Salt to taste Preparation Method: Coat a non-stick pan with 2tbsp oil. Once heated add the mustard seed and when it starts to crackle add the cumin seeds followed by urad dhal , chopped shallots, dried chillies ,curry leaves and green chillie . As the onion become soft add the chopped Agathi keerai with salt according to taste. Pour 1 cup of warm water and cover the pan with a lid. Let it cook until the keerai become soft and tender.Finally add the freshly grated coconut. Fry for few minutes .Adjust the level of salt and serve hot with steaming white rice.

Parangaikai Poriyal (Yellow Pumpkin Fry)

Hi to all my fellow blogger. I’m back from my India trip and as I have mentioned earlier I will be sharing with you people my in-law’s recipe. The first will be one of my favorite vegetable which is known as Parangaikai in Tamil-also known as yellow pumpkin. I happened to like this dish very much and I would like to share them with you. Parangi Kai Poriyal Ingredients: Serving size:4 1 small parangaikai (yellow pumpkin) 10 shallots finely sliced 1 green chillie 2 dried chillie ½tsp cumin seeds ½ tsp mustard seeds 1tsp urad dhal 1tsp chillie powder 1tsp garam masala few curry leaves Salt to taste Preparation Method: First remove the skin and seeds from the parangaikai, cut them into small cubes. Pressure cooked the parangikai till tender and keep aside. Coat a non-stick pan with 2tbsp oil. Once heated add the mustard seed and when it starts to crackle add the cumin seeds followed by urad dhal, chopped shallots, dried chilliescurry leaves and green ch