Kathirikkai Kuruma / Brinjal Kuruma

This is a different yet tasty side dish for chappati and dosai. It can cooked in little time too.

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Kathirikkai Kuruma / Brinjal Kuruma

Ingredients :
10 no. medium size brinjals – chopped into small dices
2 large onions – chopped finely
1/2 cup shredded coconut
1 tsp ginger-garlic paste
3-4 green chillies
1 tbsp fried gram
1/2 tsp fennel seeds
Oil for sautéing
Salt as required

Method :
1. Add oil to the pan. After it is hot add fennel seeds. Let them crackle.
2. Now add ginger-garlic paste followed by onion and saute.
3. Add chopped brinjal pieces and saute.
4. Wet grind coconut, green chillies and fried gram into a smooth paste
5. By this time the brinjal would have cooked. Add the paste. Add salt . Add 1/2 cup water to adjust the consistency. Bring it to a boil. Serve with chappatis.

August 31, 2014. Tags: , , , , . Curry/Gravy, Sidedish. Leave a comment.

Kudhiraivaali Dosai / Barnyard Millet Dosai

A millet dosa again..The recipe is simple..Add millet and urad dhal in the ratio of 4:1…Follow the same steps as for other millet dosas. For example check out Jowar Dosai

Kudhiraivaali Dosai / Barnyard Millet DosaiIMG_20140728_080958625

 

August 31, 2014. Tags: , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Varagu Ulundhu Saadham / Barnyard Millet Urad Dhal Rice

Varagu-ulundhu Saadham

I tried replacing normal rice with varagu in this recipe. It was tastier than the regular uluntham paruppu saadham.

I used 2 cups varagu and 1 cup black urad dhal . All the other ingredients and method are same as in my recipe of uluntham paruppu saadham. It is served with aviyal / vendakkai pachadi and ellu thuvaiyal.

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August 26, 2014. Tags: , , , , , , . Antidiabetic recipe, Healthy Recipe, Millet recipe, Nellai Samaiyal, Rice/Pulav/Biriyani, Saiva pillai samaiyal, Sprouts/Legumes. Leave a comment.

Brinjal Chutney / Kathirikkai Thuvaiyal

This is a easy yet different chutney recipe I learnt from my MIL. This recipe uses tender brinjals / pinju kathirikkai, but can be made with the bigger variety of brinjals too. In old times ,every kitchen had a veetu aduppu ,these were stoves using wood as fuel.The authentic recipe used brinjals roasted on charcoals in the veetu aduppu. Even I don’t have such a stove, so roasted the brinjals in pan with oil. I feel that this is the south indian version of baingan bhartha.

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Brinjal Chutney / Kathirikkai Thuvaiyal
Ingredients :

10 -12 no tender brinjals

4-5 red chillies (Adjust acc to taste)

1 big marble size ball of tamarind

salt as required

2 tsp gingelly oil

For tempering :

1 tsp gingelly oil

1 tsp mustard

1 tsp urad dhal

few curry leaves (optional)

a pinch of hing / asafoetida

10-15 no shallots / small onions – finely chopped

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Method:

  1. Wash the brinjals and chop them into big pieces.
  2. Add 2 tsp oil to a heated pan and saute the brinjal pieces in medium flame thill they are finely roasted and keep aside to cool.
  3. Dry roast red chillies.
  4. In a mixer add red chillies, salt and tamarind and grind coarsely.
  5. Now add the roasted brinjal to the mixer and pulse it for few seconds so that you get a coarsely ground chutney. Dont add water or dont make it into fine paste.
  6. Do the tempering ingingelly oil with mustard , urad dhal and finely chopped onions. Add this to the chutney. Taste with idly and dosa.

August 12, 2014. Tags: , , , , . Chutney, Curry/Gravy, Sidedish. 1 comment.

Thinai Dosai / Foxtail Millet Dosai

Thinai arisi (dehulled thinai ) is used for this recipe. This is my first time trying thinai dosai. Thinai dosai turned out soft and spongy. Taste it with chutney of your choice.

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Thinai Dosai

Ingredients :

6 cups thinai arisi

1 and 1/2 cups urad dhal

1 tsp fenugreek seeds

salt as required

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Method :

  1. Wash and clean thinai arisi and urad dhal.
  2. Soak them separately for 2 hours. Soak the fenugreek seeds along with urad dhal.
  3. Grind separately into a smooth batter and mix the batters together as you would for regular dosa batter.
  4. Add required salt and allow to ferment overnight or for eight hours.
  5. Make soft or crispy dosas and serve with chutney of your choice. I served this with brinjal chutney.

August 11, 2014. Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Thinai Arisi Payasam / Foxtail Millet Payasam

This is a simple and tasty recipe. I prepared This for my little one on her birthday. She loved it. Thinai Arisi is the dehulled version of thinai. Thinai has a rough outer skin and can’t be eaten as such. Dehulled thinai Arisi is available in most of the supermarkets and all organic stores. It is pale yellow in color.

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Thinai Arisi Payasam / Foxtail Millet Payasam

Ingredients :

3/4 cup thinai arisi

1/4 cup moong dhal

1 1/2  – 2 cups jaggery ( adjust acc to taste )

2 cups milk

3-4 pods of cardamom

1/3 cup shredded coconut

10 no cashews

Method:

Wash thinai arisi and moong dhal and pressure cook for 3 whistles.Alternatively you can cook them together in an open heavy bottomed vessel till they are softly cooked.

Add 1/2 cup water to jaggery and heat it in a separate vessel till the jaggery dissolves completely. Sieve it to get jaggery syrup.

Wet grind coconut and extract first milk.

After taking the first milk, add cardamom, cashews to the coconut remnants and grind to a paste.

Heat a heavy pan. Add jaggery syrup to the cooked thinai arisi and dhal and mix well.Add milk. Now add the coconut cashew paste and let it boil. Finally add the coconut milk. Let it boil once. Remove from the heat.

I didn’t add ghee fried cashews to the payasam since I had already added cashews in paste form. If you like you can add ghee fried cashews too.

If you feel that the payasam is thick, add some more milk or little bit water to adjust the consistency.

 

May 7, 2014. Tags: , , , , , , , , , , . Antidiabetic recipe, Festival special, Healthy Recipe, Millet recipe, Sweet/dessert, white sugar free. Leave a comment.

Saamai Arisi Idly & Dosai/ Little Millet Idli & Dosai

We are trying to consume millets at home at least once a day. Millets can be again sub classified into large millets and small millets. Large millets are kambu, ragi and vellai cholam. These are usually made into Dosa or adai. Small millets are varagu, saamai, thinai and kudiraivaali. Small millets can be cooked as rice, upma, pongal or made into idli, dosai and adai.Large millets are easily available. Nowadays the availability of small millets has also increased due to the increased awareness of their health benefits. I see many cookery programs in TV channels concentrating on millet recipes. Even magazines feature articles and recipes on millets regularly. This has a lot of advantages. People get more exposure about millets and their health benefits. But there is a downside to this trend. Since there is more of demand and less supply the price Of millets in the market has risen. Organic shops especially quote an exorbitant price. Commercially packed millets are polished to make them look bright which compromises their health benefits.

This time when we went to native place got few kilos of small millets from a local Arisi mandi. The millets are not polished and the price is less too.

The simplest way to cook a small millet is to wash and cook it with 2-3 cups water as millet rice. This can be a substitute for regular white rice and can be had with any curry and vegetables of our choice. Alternatively they can be soaked along with urad dhal in 4:1 ratio and made as Idly or dosai.

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May 5, 2014. Tags: , , , , , , , , , . Antidiabetic recipe, Breakfast recipe, Dosa Variety, Healthy Recipe, Millet recipe, Tiffin. Leave a comment.

Karuppati Pongal / Palm jaggery Pongal

Karuppati pongal is made during virudunagar panguni pongal festival. It is similar to chakkarai pongal, but uses karuppati / panai vellam instead of vellam. Palm jaggery is healthier than jaggery and has a unique taste. For health benefits of palm jaggery refer to my earlier post karuppati kaapi.

Karuppati Pongal

Ingredients :

1 cup raw rice

1 1/2 to 2 cups karuppati ( adjust acc. to taste)

3-4 cardamom pods

2 tbsp ghee

Cashews and raisins (optional)

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Method:

Pressure cook the rice with 3 cups of water for 3-4 whistles. The rice should be softly cooked.

Add 1/3 to 1/2 cup of water to karuppati in a separate pan and make a thick syrup. Filter it as it may contain impurities.

Mash the cooked rice with a back of a spoon. Heat the vessel and add karuppati syrup slowly and keep stirring till you get a homogenous mass. Add cardamom powder.Add ghee and mix well.

Optionally you can add ghee fried cashews and raisins, which adds to the taste.

 

 

April 16, 2014. Tags: , , , . chetti veetu samaiyal, Festival special, Healthy Recipe, Rice/Pulav/Biriyani, Sweet/dessert. Leave a comment.

Mor Dosai/Buttermilk Dosai

This dosa batter needs very less preparation time. The basic ingredients are rice and buttermilk and this recipe doesnot need fermentation also. Due to the cooling effect of buttermilk,we make this dosa during summer season to beat the heat.

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Mor Dosai/Buttermilk Dosai

Ingredients:

4 cups idli rice

2 cups buttermilk/curd

salt as required

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Method:

  1. Soak rice for 3 hours. Grind it to a smooth batter with buttermilk. If required add some water.The final consistency should be of thin consistency. You can see droplets of butter floating in the batter.
  2. Heat the iron dosa griddle. Pour the batter into thin lacy dosas. This dosa tastes best with milagai poondu thuvaiyal or pachai milagai thuvaiyal, but tastes good with idli podi also.

February 7, 2014. Tags: , , , , . Breakfast recipe, chetti veetu samaiyal, Dosa Variety. 1 comment.

Theeyal – Chetti veetu murai / Theeyal – Chetti style

Theeyal is an exotic dish. Theeyal is of many types, the other ones being ulli theeyal and kondaikadalai theeyal of nagerkoil district. Chetti people of Madurai and surroundings make a different theeyal, using drumstick, raw banana and brinjal, which has lots of medicinal ingredients like pepper , cumin and garlic. Another version of theeyal is the thuvatta kuzhambu which is made during local pongal festivals using bitter gourd, brinjal, drumstick and raw banana and has dry ginger as one of the ingredients. Thuvatta Kuzhambu is mixed with rice and arai keerai and murungai keerai, with liberal doses of oil and ghee along with roasted sesame powder to make a flavourful dish  called keerai choru. This thuvatta kuzhambu and keerai choru are made in chetti house holds in virudhunagar on panguni pongal (festival for local rain goddess).Sometimes you can taste these recipes only during these festivals. They are not prepared on regular days. I assume that these recipes take a lot of preparation time and it is easy to prepare these on festival days when you have more helping hands in the kitchen. Other recipes of panguni  pongal include karuppati  pongal and karuppati kozhukkattai. Will post more on these recipes later. Now over to theeyal chetti style…

We basically need 3 powders for this recipe, which can be prepared a day in advance to make the recipe easier.

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Theeyal – Chetti veetu murai / Theeyal – Chetti style

Ingredients:

Powder  1: Mel podi (means powder sprinkled on top)

1 tsp mustard

1 tsp jeera

1 tsp fenugreek

Like the panchporan of bengalis, I find that chetti house holds use the combination of the above three ingredients for seasoning.

Powder 2: Pori arisi posi (roasted rice powder)

½ cup boiled rice

Powder 3: Uluntham podi (urad dhal powder )

½ cup white urad dhal

For paste:

20 flakes of garlic

1 tsp raw mustard

2 tsp jeera

½ tsp pepper

3-4 sprigs of curry leaves

15-20 no. dry roasted red chillies (Adjust according to taste)

Other ingredients:

1 big lemon size of tamarind

1 raw banana

1 drumstick

3-4 brinjals

10-15 no. ulundhu vadagams (optional)

¼ tsp  turmeric powder

1 small lemon size of jaggery

Salt as required

For tempering:      

2 tbsp ghee

1 tbsp oil

1 tsp mustard

1 tsp jeera

1 sprig of curry leaves

Method:

  1. Soak tamarind in 3 cups of water and extract the juice.
  2. For powder 1 – dry roast all the ingredients and make it into a fine powder.
  3. For powder 2 – Dry roast boiled rice till crisp and make it into a not so fine powder (rava/sooji like consistency).
  4. For powder 3 – Dry roast urad dhal till you get a nice aroma and make it into a powder of rava or sooji like consistency.
  5. For paste –Roast the red chillies with a drop of oil. All the other ingredients are added raw. Wet grind all the ingredients into a smooth paste.
  6. Cut the raw banana and brinjals into ½ inch thick round pieces. Cut the drumstick as you would do for any other curry.
  7. Deep fry the ulundhu vadagams in oil and keep aside.
  8. Now mix the ground paste to the tamarind juice along with salt and turmeric and allow it to boil.
  9. Add the vegetables. Keep the flame in medium mode.
  10. After the vegetables get cooked, add the ulundhu vadgams. Add the jaggery too.
  11. Now add the powders one by one to the gravy, constantly stirring so that you don’t get any lumps. An alternate way is to mix the powders separately in water without any lumps and then add it to the gravy.
  12. After adding the powders you may find that the gravy is getting thicker. Add water if necessary, so that the final consistency is a little bit thicker than sambhar.
  13. Do the tempering with mustard , jeera and curry leaves in 2 tbsp ghee and 1 tbsp of oil. The ghee adds a special flavour to the theeyal.
  14. Theeyal can be had with rice, ghee and dhal as an accompamiment, with rice alone or as a side dish to curd rice. It even tastes good with idli and dosa. It stays well for the next day even without refrigeration.

October 22, 2013. Tags: , , , . chetti veetu samaiyal, Curry/Gravy, Festival special, Healthy Recipe, Sidedish. Leave a comment.

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