January 23, 2018

Tomato Thokku / Thakkali Thokku | Easy Side Dish Recipes


Tomato thokku is a very popular side dish across India. There are many variations sometime based on region. One of my friends suggested a variant with few ingredients not used regularly. The taste was so good that the thokku vanished in a moment when I served it to my family.


Recipe Cuisine : South Indian | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time: 20 mins | Serves: 4
Ingredients:
Onion
4
Tomato (big size)
4
Oil
2 tbsp
Cinnamon
1 inch stick
Cloves
2
Red Chilli Powder
2 tsp
Turmeric Powder
½ tsp
Fennel Powder
1 tsp
Salt
As required
Chopped Coriander Leaves
1 tbsp

Procedure:
1. Remove the skin of the onion and cut them into thin slices. Keep it aside.
2. Wash and chop the tomatoes into small pieces.
3. Grind the chopped tomatoes into coarse paste using the mixie. Keep it aside.
4. Heat the oil in a heavy bottom pan. Add cinnamon and cloves. Leave it for few seconds.
5. Add chopped onion (from 1) and little bit salt. Sauté  them well till the onion becomes translucent.
6. Add ground tomato paste (from 3), red chilli powder, turmeric powder, fennel powder and salt. Mix them well.
7. Close the lid of the pan and cook till the raw smell goes off and also the mixture becomes thick. Keep the flame at low throughout the process.
8. Finally, add the chopped coriander leaves and mix them well. Switch off the flame and transfer to serving bowl.
     Wooow, yummy and delicious tomato thokku / thakkali thokku is ready to serve with dosai, roti, chapathi etc.,

Note:
1. You should not add water.
2. You should not grind the tomatoes into fine paste.

3. Adjust the spice level according to you taste.



January 22, 2018

Fresh Turmeric Root Kuzhambu / Manjal Kizhangu Kuzhambu | Fresh Turmeric Root Recipes


We all buy fresh turmeric / manjal koththu as a part of Pongal or Sankaranthi items. But we mostly don’t use it for anything. Why not try my village side recipe which uses fresh turmeric just like ginger? Try this without fail and give me your feedback. My family loved it very much.


Recipe Cuisine : South Indian | Recipe Category: Kuzhambu
Preparation Time: 5 mins  | Cooking Time: 15-20 mins | Yields: 1 cup
Ingredients:
Fresh Turmeric Root / Fresh Manjal Kizhangu
3 – (2 inch pieces )
Tamarind
Gooseberry size
Oil ( sesame / ground nut oil)
2 tbsp
Mustard Seeds
¼ tsp
Fenugreek Seeds
½ tsp
Cumin Seeds
1 tsp
Curry Leaves
1 spring
Garlic Pods
5
Sambar Onion
10
Sambar Powder
2 tbsp
Salt
As Required
Jaggery
Small Gooseberry size

Procedure:
1. Soak the tamarind the water and extract the juice from it.
2. Remove the skin of the turmeric root and wash them thoroughly. Then cut them into thin slices and keep it aside.
3. Remove the skin of the garlic pods and cut them into ¼ inch slices.
4. Remove the skin of the onion and cut them into small pieces.
5. Heat the oil in a pan, add mustard seeds and wait for popping.
6. Add fenugreek seeds and fry for 10 seconds.
7. Add cumin seeds and wait for spluttering.
8. Add curry leaves and sauté them till they become crisp.
9. Add garlic pods (from 3) and fry for a min.
10. Add onion (from 4) and fry for a min.
11. Add turmeric root (from 2) and fry till the onions become translucent.
12. Add tamarind water (from 1), sambar powder, required water and salt. Mix them well. Close the lid of the pan and cook till the turmeric root becomes tender.
13. Finally, add the jaggery and mix them well till the jaggery melts completely.
    Healthy and aromatic turmeric root kuzhambu / fresh manjal kuzhambu is ready to serve with hot rice.

Note:
1. Instead of sambar powder you can use red chilli and coriander powders.

2. Add big onion instead of small onion. But small onion gives more taste than big one.




January 19, 2018

Spicy Potato Rice / Urulai Kizhangu Saatham | Variety Rice Recipes


Fried rice / Variety rice recipes are very popular lunchbox recipes. If we include vegetables with variety rice recipes, it becomes nutritious also. I tried potato rice based on this idea. It came out well. Have a try !

Click HERE to view 20+ Variety Rice Recipes.


Recipe Cuisine : Indian | Recipe Category: Variety Rice
Preparation Time: 10 mins  | Cooking Time: 15 mins

Ingredients:
Cooked Rice
2 cups
Potato (medium size)
2
Ginger Garlic Paste
1 tbsp
Onion
1
Bay leaf
1
Cinnamon
1 inch
Cloves
2
Cardamom
1
Red Chilli Powder
1 tsp
Coriander Powder
1 tbsp
Garam Masala Powder
½ tsp
Salt
Required
Oil + Ghee
2 tbsp
Cumin Seeds
1 tbsp

Procedure:
1. Wash and cut the potatoes into 1 inch pieces. Put the potato pieces into the water to avoid the color changing.
2. Cut the onion into small slices.
3. Heat the oil in a pan, add cumin seeds and wait for spluttering.
4. Add bay leaf, cinnamon, cloves and cardamom. Fry for few seconds.
5. Add chopped onion (from 2) and sauté till the onion becomes translucent.
6. Add ginger garlic paste and fry for few seconds.
7. Add chopped potatoes (from 1) and fry for 1 min.
8. Add red chilli powder, coriander powder, garam masala powder and salt. Mix them well.
9. Sprinkle water and cook till the potatoes become tender.
10. Then add cooked rice and mix them gently. Close the lid of the pan and keep flame at low. Cook for 2 mins.
   Yummy and spicy potato rice is ready to serve. Serve with raitha.

Note:

1. You should not add more water to cook the potatoes.




January 18, 2018

Peas Masala / Matar Masala / Pachai Pattani Masala | Peas Recipes


This is Peas season. It is a good time to explore peas based recipes. Peas masala can be made with fresh and frozen peas. It is a good side dish for rice and roti.

Related Posts:



Recipe Cuisine : South Indian | Recipe Category: Side Dish
Preparation Time: 10 mins  | Cooking Time: 20 mins

Ingredients:
Green Peas (fresh or frozen or dried)
1 cup
Salt
As required
Powders:

Turmeric Powder
¼ tsp
Red Chilli Powder
1 tsp
Coriander Powder
1 tbsp
To Temper:

Oil
1 tbsp
Cumin Seeds
1 tsp
Chopped Onion
2 tbsp
Curry Leaves
1 spring
To grind into paste:

Grated Coconut
¼ cup
Garlic Pods
2-3
Fennel Seeds
1 tsp

Procedure:
1. Heat the oil in a pan, add cumin seeds and wait for spluttering.
2. Add curry leaves and sauté for few seconds.
3. Add chopped onion and sauté till the onion becomes translucent.
4. Add turmeric powder, red chilli powder and coriander powder. Mix them well and fry till the raw smell goes off.
5. Add 1 cup of peas and fry for a minute.
6. Add water and salt, mix them well. Close the lid of the pan and cook till the peas become tender. Stir them occasionally.
7. Meanwhile, add grated coconut, garlic pods and fennel seeds in a mixie jar. Grind them into a fine paste using little water.
8. Now add this ground mixture with the cooked peas mixture. Mix them well and cook till the water evaporated completely.
             Yummy and tasty peas masala is ready to serve.

Note:
1. If you use dried peas, wash and soak the peas for 6-7 hours and then use.

2. Adjust the chilli level according to your taste.

Jowar Aappam / Sorghum Appam / White Cholam Aapam | Jowar Recipes


Appam is a weekly once dish in my house. I have already put many appam varieties like Appam with Coconut Milk, Egg Aappam, Beetroot Aappam, Ballon Vine Appam, PalakAppam.  This aappam made with jowar/sorchum/cholam which I saw in a blog (here). I have tried it and it came out well. I strongly recommend for you too to try.

Click HERE to view Jowar Recipes.


Recipe Cuisine : South Indian| Recipe Category: Breakfast
Preparation Time: 30 mins  | Cooking Time: 10 mins | Yields: 20 nos.
Ingredients:
Raw Rice
2 cups
Cholam / Sorghum /Jowar
2 cups
Urad Dal
¾ cup
Fenugreek Seeds
1 tbsp
Salt
As required
Oil (for making appam)
As required

Procedure:
1. Wash and soak the raw rice for 3 hrs.
2. Wash and soak the cholam for 7 hrs.
3. Wash and soak the urad and fenugreek seeds together for 3 hrs.
4. First grind the urad dal into fine paste using grinder or mixie with sprinkle water little by little.
5. After ground the urad dal, take the urad dal paste from the grinder and keep it aside.
6. Grind the raw rice into little bit coarse paste.
7. Then add the cholam and grind them together into find paste.
8. Mix this raw rice – cholam paste with urad dal paste.
9. Add salt and mix them well with your hands. Close the lid of the pan and allow it to ferment for 8 hrs or overnight.
10. After fermentation mix the batter with ladle and transfer into small bowls. Then keep it in the refrigerator for later use.
11. Before making aappam, add little bit water with the batter. The batter should be in pouring consistency.
12. Heat the appam pan and pour few drops of oil. Then pour ladle full of batter into the pan. Now rotate the pan in a circular motion, so that the batter spreads all over the pan. See this video for how to make aappam.


13. Now pour few drops of oil and close the lid of the pan. Cook for 2-3 mins or till the appam is cooked well.
14. Then take it out from the pan and serve with spicy chutney.

    Tasty, Healthy  and mouthwatering appam is ready!

Note:
1. You should not use parboiled rice instead of raw rice. Raw rice only gives nice texture to the appam.
2. Adjust the urad dal level according to your urad dal.


Facebook

Subscribe via Email

Foodie Blog Roll

Blog Archive

My Buddies List

IndiBlogger

Zomato

View my food journey on Zomato!