August 31, 2010

Coriander Coconut Chutney


Ingredients:

Coconut (grated)

1 cup

Roasted split gram (pottukadalai)

2 tbs

Green Chilly

2

Ginger

½ inch

Vegetable Oil

1 tbs

Mustard Seeds

¼ tbs

Urad dl

¼ tbs

Currey Leaves

1 spring

Salt

To taste

Coriander Leaves

¼ cup

Procedure:

1. Wash the green chillies and ginger.

2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, chopped coriander leaves and salt in a blender with little water.

3. Grind the mix into fine paste.

4. Heat the oil, add mustard seeds, urad dal and currey leaves.

5. When the mustard seeds start popping , pour this tempering over the chutney.

6. Mix well and add water if necessary.
7. The fresh coriander leaves added in the chutney gives very good aroma and taste.


Hint : Serve with Idly, Pongal, Upma and Dosas.

Cumin Vegetable Gravy


Ingredients:

Carrot

1

Potato

1

Beans

10

Peas

¼ cup

Vegetable Oil

2 tbs

Mustard seeds

¼ tbs

Urad dal

¼ tbs

Cinnamom

½ inch

Cloves

2

Cardamom

1 (Powdered)

Bay Leaf

1

Curry Leaves

2 spring

Onion

2

Tomato

1

Salt

To taste

Coriander

Garnish

Grind the below to paste:


Grated Coconut

½ cup

Cumin Seeds

3 tbs

Aniseeds

1 tbs

Chilly Powder

2 tbs

Coriander Powder

1 tbs


Procedure:

1. Wash and chop all the vegetables into small pieces and equal size.

2. Chop the onion into thin slices.

3. Heat the oil in a pan or cooker, and add mustard seeds when it starts cracking.

4. Then, add urad dal, cinamom, cloves, bay leaf, curry leaves, and onion.

5. Fry till the onion becomes golden brown.

6. Add chopped vegetables and fry for 3 mins.

7. Then, add chopped tomato and fry for a minute.

8. Add the grounded Paste, add 2 cups of water and salt.

10. Pressure cook till 2 whistle.

11. Garnish with coriander leaves.

Serve hot with Chapathi, parathas and dosas.

Broad Beans Fry / Avarakkai Poriyal


Ingredients:

Broad Beans / Avarakkai

¼ kg

Oil

2 tbs

Mustard Seeds

½ tbs

Urad Dal

½ tbs

Aniseeds

1 tbs

Curry Leaves

1 spring

Onion

1

Tomato (small)

1

Chilly Powder

2 tbs

Salt

To taste

Procedure:

1. Wash and cut the broad beans into small pieces.

2. Chop the onion and tomato into small pieces.

3. Heat the oil in the pan or cooker, and add mustard seeds, urad dal, aniseeds and curry leaves.

4. When it starts popping, add the chopped onion and sauté till it becomes golden brown.

5. Then add the chopped tomato, and fry it for 2 mins.

6. Then add chilli powder and salt, and fry it for a minute.

7. Now add the chopped broad beans and ¼ cup of water.

8. If you are using a pan, close the lid and cook till it becomes tender. If you are using a cooker, pressure cook for 3 whistle.

9. Fry the cooked broad beans till water evaporates completely.

Serve hot with Plain Rice.



August 30, 2010

Cabbage Kootu with Split Green Gram (Moong Dal)


Ingredients:

Cabbage

1 cup

Split Green Gram

½ cup

Green Chilly

3

Turmeric Powder

1 pinch

Oil

2 tbs

Mustard Seeeds

¼ tbs

Urad Dal

¼ tbs

Curry Leaves

1 spring

Sambar Onion

¼ cup

Water

½ cup

Salt

To taste

Grated Coconut (optional)

2 tbs


Procedure:

1.Wash and soak the Split gram dal in water for 5 mins.

2.Chop the cabbage, onion and green chillies.

3. Pressure cook the dal and cabbage together with ½ cup of water for 3 whistles.

4. Heat the oil in a pan, add mustard seeds, urad dal, green chillies, curry leave and onion.

5. Fry till the onion becomes golden in color and add turmeric powder.

6. Now add the mixture(cooked dal and cabbage) and salt. Fry the mixture till water complete evaporates and the mixture becomes dry.

7. Add the grated coconut and fry for 3 mins.

Serve hot with Rasam Rice or Curd Rice.


August 28, 2010

Glossary of Indian Spices and Herbs

English

Tamil

தமிழ்

Alum

Padikaram

படிகாரம்

Aniseed

Sombu

சோம்பு

Asafoetida

Perungayaym

பெருகாயம்

Basil Holy

Tulasi

துளசி

Bay Leaf

Brinji Elai

பிரிஞ்சி இலை

Black Cumin Seeds

Karujeergam

கருஜ்சீரகம்

Black Pepper

Milagu

மிளகு

Cardamom

Yelakkai

ஏலக்காய்

Caraway Seeds

Sombu

சோம்பு

Carom Seeds

Omam

ஓமம்

Cinnamom

Pattai

பட்டை

Clove

Kirambu / Lavangam

கிராம்பு / லவங்கம்

Coriander Seeds

Kothamalli / Dhania

கொத்தமல்லி / தனியா

Cumin Seeds

Seeragam

சீரகம்

Dry Fenugreek Leaves

Kaintha Venthiya Keerai

காய்ந்த வெந்திய கீரை

Dry Ginger

Sukku

சுக்கு

Dry Mango Powder

Mangai Podi

மாங்காய் பொடி

Dry Pumpkin Seeds

Kaintha Poosani Vithai

காய்ந்த பூசணி விதை

Dry Watermelon Seeds

Kaintha Tharpposani Vithai

காய்ந்த தர்பூசணி விதை

Fennel Seeds

Perujeeragam

பெருஜீரகம்

Fenugreek Seeds

Venthayam

வெந்தயம்

Jaggery

Vellam

வெல்லம்

Mace

Jathipattri

ஜாதிபத்ரி

Mustard Seeds

Kadugu

கடுகு

Nutmeg

Jathikkai

ஜாதிக்காய்

Pomegranate seeds

Mathulai Vithai

மாதுளை விதை

Poppy seeds

Kasa kasa

கச கசா

Saffron

Kungumapoo

குங்குமபூ

Salt

Uppu

உப்பு

Sesame Seeds

Ellu

எள்ளு

Spice Mixture

Masala

மசாலா

Thymol seeds

Omam

ஓமம்

Turmeric

Manjal

மஞ்சள்

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