Potato gravy

Ingredients:

Potato                 -        4 no's
Onions                 -       2
Tomato                -       3
Cashew nuts         -       6
Garam masala      -       1 spoon
Turmeric powder -        1/2 spoon
Ginger                  -       1 inch
Garlic                   -       4 cloves
Green chilly          -       3 no's
Oil                        -      4 spoons
Mustard seeds      -       1 spoon
Cumin seeds         -       1 spoon

Procedure :

Cook the potato's.
Grind onions,tomato's,green chillies,ginger,garlic cloves.
In a pan , add oil and mustard seeds,cumin seeds after splutter add this paste and fry it until raw smell goes out.
Add  turmeric powder, garam masala and salt.
Add cooked potato's with this gravy.
Garnish with cilantro / coriander leaves.
It tastes good with chappathi.

Kuzhi paniyaram

Ingredients:

Mustard seeds   -   1 spoon

curry leaves        -   10 to 15

Ginger                -   1 inch piece

Idly batter           -   1 cup

Rice flour            -  1 cup

Green chilly         -   2 no's

Oil                      -  10 to 15 spoons

Procedure:

In a pan add oil and mustard seeds, after splutter add curry leaves and ginger.

Add it to the batter and pour it in to greased kuzhi paniyaram pan.

Turn it into other side and serve hot.

PICKLES,PACHADI AND THOKKU RECIPES

CORIANDER THOKKU

Coriander thokku is a traditional item. It's very tasty and easy to cook.

Ingredients:

Coriander leafs         -     1 bunch

Red chilly                 -      4 no's

Tamarind                  -      small ball

Salt                           -      1/2 spoon

Jaggery                     -       1/2 spoon

Gingelly (sesame) oil  -  2 spoons

Mustard seeds           -   1 spoon

Procedure:

Wash coriander leafs.

Add all  ingredients in to a mixie jar , and finely grind it.

In a pan add gingelly oil and mustard seeds, after splutter add coriander paste and fry it for 2 minutes.

Note:

coriander thokku is a good combination for curd rice,dosa and chappathi.It taste's good with all variety rice.

 we may use it for 15 to 20 days.

Green chilly pachadi

Ingredients:

Green chilly      -      12 nos
Gingelly oil       -       6 to 7 spoons
Mustard seeds  -        1 spoon
Channa dal       -        3 spoons
Tamrind            -        small ball
Jaggery             -         2 spoons

Procedure:

In a pan, add oil ,mustard seeds after splutter add channa dal and finely chopped green chillies.
Fry it until the skin of green chilly is shrinking.
Add thick tamrind extract into the pan. allow it to boil until oil comes over it.
Remove it from flame and add jaggery.
Note:
This is great side dish for curd rice.

PODI RECIPES

MINT PODI

Ingredients: 

Mint leaves        -     1 or 2 bunches

Channa dal        -      3 spoons

Urad dal            -      3 spoons

Cumin seeds      -       1 spoon

Coriander seeds -       1/2 spoon

Red chilly           -        3

Salt                    -       According to taste

procedure:

Wash mint leaves and wrap it in a cloth and let it dry in shadow for 2 or 3 days.

Dry roast all the ingredients together with dried mint leaves until raw smell comes out.

Grind it in mixie into smooth powder.

note:

Add 2 spoons powder and ghee with rice.

IDLY SAMBAR PODI

Ingredients:

Channa dal         -     1/4 cup
Coriander seeds -      1/4 cup
Red chilly           -       3
Asafoetida          -      1/4 spoon

Procedure:

Dry roast dal,coriander seeds and red chillies. grind it in mixie with asafoetida.

Note:

If you cook sambar for idly or dosa add 1 spoon of sambar powder,before 2 minutes you are going to off the flame. It increase your sambar taste..

IDLI PODI

Ingredients:

Channa dal         -       1 cup
Urad dal             -        1/2 cup
Red chilly(dried)  -       10
Oil                       -       3-4 spoons
Salt                      -       according to taste
Asafoetida           -        1/4 spoon or 1/4 inch piece

Procedure:

In a heavy bottom pan, add oil and channa dal and urad dal.
After it turns into pale yellow colour add dried red chillies and asafoetida.
Fry all the ingredients until it turn into golden brown colour.
After cooling, grind it in mixie and store it in a air tight container.

RASA PODI 

Ingredients:

Thoor  dal           -     1/2 cup
Coriander seeds  -     1/2 cup
Pepper                -     1/4 cup/ 25 gms
Cumin seeds         -      1/4 cup/ 25 gms
Red chillies          -       2 or 3

Procedure:

Dry roast all the ingredients together ,after aroma comes out,remove  from  pan and cool it.
Grind it in mixie and store it in a air tight container.

Beans paruppu usily

Ingredients:

Beans                  -      200 gms
Channa dal          -       1 cup(25 gms)
Thoor dal            -       1/4 cup (15 gms)
Red chilly            -       3 or 4
Asfoetida or hing  -      1 pinch
Curry leaves         -      8
Mustard seeds      -      1 spoon
Cumin sedds         -      1 spoon
Oil                        -      2 spoons

Procedure:

Boil the beans with salt.
Soak thoor dal and channa dal with red chillies.
Grind it in mixie .but not as a smooth paste.
In a pan, add oil and mustard seed after splutter add cumin seeds and curry leaves.
Add this mixer in this same pan and fry it.
If the consistency is crispy, add  the boiled beans with it.

VARIETY RICE

COCUNUT RICE:

Ingredients:

Cooked rice      -    1 cup
Coconut            -     1/2 cup
Red chilly          -      2 nos
Urad dal            -     1 spoon
Mustard seed     -     1 spoon
curry leaves        -      6
Oil                      -       2 spoons

Procedure :

In a pan add oil and mustard seeds,after splutter, add red chilly,curry leaves and urad dal .
Add coconut and  fry it, when aroma comes out add rice and fry it for a minute.

TOMATO RICE

Ingredients:

Cooked rice                -       1 cup
Onion                          -       1/2 medium size
Tomato                       -        3
Green chilly                 -        2
Turmaric powder         -        1 spoon
Cinnamon                    -        1 inch piece
Clove                          -        2 no's
Fennal seeds                -        1/2 spoon
Mustard seeds             -         1  spoon
urad dal                       -         1 spoon
channa dal                   -         1/2 spoon
Curry leaves                -         1 arc
Coriander leaves          -        For garnishing.
Oil                               -        3 spoons

Procedure:

In a pan ,heat oil and add mustard seeds,urad dal,curry leaves,cinnamon,clove,fennal and allow it to splutter.
Add onion,tomato and green chillies and turmaric powder. fry until it shrinks.
Add rice into that gravy and mix it well.
Garnish with coriander leaves.

TAMARIND RICE:

Ingredients:

Cooked rice             -    1 cup
Tamarind                  -    1 lemon size
Turmeric powder      -    1 spoon
Red chilly (dry)         -     6 no's
Mustard seed           -     1 spoon
Channa dal               -     3 spoons
Curry leaves             -     2 arc
Salt                           -     required
Oil                            -     6 spoons

Procedure:

In a pan heat oil and add mustard seeds after splutter add channa dal and curry leaves and red chilly.
Add thick tamarind extract , turmeric powder and salt.
Allow it to cook until oil comes out.
Then mix this gravy and rice.

CARROT RICE

Ingredients:

Cooked rice        -     1 cup
Carrot                 -     3
Onion                  -     1/2
Oil                      -      2 spoons
Mustard seed      -      1 spoon
Urad dal             -       1 spoon
Curry leaves       -       1 arc
Cinnamon           -      1 inch
Clove                 -       2

Procedure:

In a pan heat oil, add mustard seeds,urad dal,green chilly,cinnamon ,clove,curry leaves.
Add onion,shredded carrots and fry it
Add rice and mix it well.
Tasty carrot rice is ready to serve.

IVY RICE / KOVAKKAAI RICE

Ingredients:

Cooked rice            -    1 cup                                                               www.tasteaspoon.blogspot.in
Kovakaai                 -  10 or 15
pepper powder        -  2 spoons
Coriander powder   -   2 spoons
Garam masala          -  1/2 spoon
Turmeric powder      -   1/2 spoon
Green chilly               -  2
Salt                           -  to taste.
Lemon juice              -   1 spoon

For Sprinkling:

Cloves                     -   2
Bay leaves               -   1
Oil                           -   7 spoons
Mustard seeds         -   1 spoon
Curry leaves            -    6 or 7.
Cumin seeds            -    1 spoon.

Procedure:

Cut kovakaai into length wise or round shape.
In a pan add oil and other sprinkling items one by one.
In the same pan add kovakaai pieces and fry it deeply.
Add pepper powder,coriander powder,garam masala,turmeric powder,green chilly and salt.
When kovakkaai is shrinked then add cooked rice.    add lemon juice.
Mix it well .garnish it with coriander leaves and roasted cashews.

EGG FRIED RICE

Ingredients:

Cooked rice    -     1 cup

Egg                 -     2

Carrot             -     1

Beans              -     5

Onion              -     1 medium size

Peas                -     15 

Lemon juice      -     1 spoon

For sprinkling:

Oil                   -     2 spoons

Mustard seed   -     1 spoon

Cumin seed      -     1 spoon

Cloves             -      2

Fennel              -     1/2 spoon

Coriander leaf   -     garnishing.

Procedure:

WWW.tasteaspoon.blogspot.in
Heat the pan , add oil and other sprinkling items.

After splutter, add finely chopped vegetables .

Once the vegetables are cooked add salt and cooked rice.

Add scrambled eggs in pan and fry it well.

After remove the pan from flame add two spoons of lime juice.

Note:

If we add soya sauce it gives special taste to it.

CAPSICUM RICE / BELL PEPPER RICE

Ingredients:

Capsicum               -    1
Cooked rice           -    1 cup
Green chilly            -     1 or 2
Turmeric powder    -     1 pinch

For grinding:

coriander seeds      -   1 tbsp
pea nuts                  -   1 tbsp
urad dal                  -    1 tbsp
Red chilly                -    1

For seasoning:

oil  - 2tbsp
Mustard seeds    -  1 spoon
cumin seeds        -   1 spoon
curry leaves        -    1 arch
coriander leaves  -   for garnishing

Procedure:

In a sauce pan add oil and seasoning items after it pops add sliced capsicum,green chilly and turmeric powder.
After the capsicum is shrink,Add grinding powder into to sauce pan and mix it well.
Now add cooked rice and garnish it with coriander leaves.

PEPPER RICE

Ingredients:

Cooked rice        -  1 cup
Black pepper       -   3 spoons
channa dal            -  1 tbsp
Cocunut gratings   - 1 tbsp
Ghee                    -  2 tbsp
coriander leaves    -  for garnishing

Procedure:

In a pan add ghee,then add black pepper,channa dal fry it into golden brown.
In the same pan add grated cocunut and mix it with dal and pepper.
Grind it coarsely.
Add this into the same pan and mix it with cooked rice and garnish it with coriander leaves.

ELLU SAADHAM / SESAME SEED RICE

Ingredients:

Cooked rice     -    1 cup

White til seeds  -    2 spoons

Black til seeds  -    1 spoon
Red chilly         -    3 no's
Channa dal       -    2 spoons
Asafotida          -    1 pinch
Gingelly oil        -    3 spoons
Salt                   -    1 spoon

Procedure:

Dry roast til seeds ,in the same pan add a teaspoon of oil,channa dal,red chilly cool and grind it with til seeds.
In a pan add oil ,add curry leaves,mustard seeds and cooked rice.
Add the til powder,and  mix it with rice. and add salt.

Idiyappam with coconut milk

Ingredients:

Rice flour/ idiyappam mix    - 2 cups
Water                                 - 2 1/2 cups
Salt                                     - to taste

Coconut                             - 1 or (shredded  1 cup)
Jaggery or sugar                 -  1/2 cup

Procedure:

In a bowl mix flour and salt
Boil water in maximum heat.
Pour it in flour little by little and stir it with spoon until chappathi batter consistency comes out.
Use omapodi achu/nazhi for this.
Make a cylindrical shape of the dough and place it into idiyappam maker/achu .
Grease the idli plate or cover the idli plate with cloth.
Press the dough into swirls on to the idli plates.
Stream for 15 minutes and serve hot with coconut milk
For coconut milk, grind the coconut shredded with water 2 or 3 times.
Mix jaggery or sugar with coconut milk..

Jalebi

Ingredients:

All purpose flour/Maida   -  1 cup
Corn flour                        -   1 or 2 spoons
Food colour                     -   1 pinch
Curd / yogurt                    -   2 spoons
Baking powder                 -   1 pinch
Oil                                    -   For Deep frying
For sugar syrup:
Sugar                        -   1 cup
Water                       -    2 cups
Cardamom powder   -    1 pinch

Procedure:

Mix all the ingredients together and make very thick batter.( ball consistency).
Take a zip lock cover and hole it in middle.
Fill the batter in zip lock cover.
Heat the Oil  and deep fry it.
Dip the fried jalebies in sugar syrup while it remains hot for ten minutes.

Pori urundai / puffed rice laddu

Pori urundai is a famous sweet prepared on the auspicious day karthigai deepam. It is a healthy snacks for kids too..

Ingredients:

Aval pori                 -   5 cups
Jaggery                   -   2 cups
Coconut                  -   1 full coconut
Cardamom powder -   1 spoon.

Procedure:

In a pan add jaggery with 1/2 cup water.
Add diced coconut and cardamom powder in jaggery pan. Keep stirring until ball consistency comes out.
If you want to check the consistency, pour the jaggery syrup in a cup of water and try to make it as a ball.
this is the way to check the consistency level.
Now mix pori with jaggery syrup and make it as small balls.

Urad dal Bonda

Bonda is quick snacks which is easy to cook . 

Ingredients:

Urad dal      -    1 cup

Onions         -    1

Curry leaves  -     10 to 15 leaves

Ginger            -    2" piece

Green chilly     -   2

Rice flour        -    3 spoons

Salt                 -     Required

Oil                  -     For deep fry

Procedure:

Soak urad dal for 1 hour and blend it in mixie.

Add rice flour ,curry leaves,onions,ginger,salt and green chilly with the blended flour. 

In a pan , heat the oil .

Make small balls with the flour and deep fry it.

Now Crunchy and tasty snacks ready to eat at evening times.

Plantain / Vaazhakkai fry

Plantain curry is a simple side dish and very tasty .when it is served with variety rice it tastes so good.

Ingredients:

Plantain                  -  2
Onion                     -  1
Chilly powder         -   1 spoon
Turmeric powder    -   1/4 spoon
Coriander powder  -   1/2 spoon
Oil                         -    3 spoons
Curry leaves           -    10
Mustard seed         -    1 spoon

procedure:

Peal off the skins of plantains and cut it.
Half cook it with turmeric powder and salt.
Chop onions and in a pan, heat the oil .
Add mustard seeds and let it splutter, add curry leaves and onions.
Roast onion into golden brown and add half cooked plantain.
Add Chilly powder,coriander powder, and let cook completely.

Bitter gourd / paavakkai fry

Ingredients:

Bitter gourd / paavakkai     -    1 long size
Gram flour                          -    3 spoons
Corn flour                            -    1 spoon
Rice flour                            -    1 spoon
Chilly powder                     -    1 spoon
Salt                                     -    1/2 spoon
Oil                                      -     For deep fry

Procedure:

Cut the bitter gourd and add salt . keep it for few minutes and add all flours and chilly powder with it.
Add little bit of water.
Deep fry the mixer.

CHUTNEY RECIPES

COCONUT  AND ONION CHUTNEY

Ingredients:

Coconut shredded    -   1 small cup
Small onions             -    5 or  6
Red chillies               -    3
Mustard seed            -    1 spoon
Split urad dal              -    1/2 spoon
Curry leaves               -     7 or 8
Salt                            -      for taste
Oil                              -   2 spoons

Procedure:

Peal off the small onions and add it to coconut shredded.

Add red chilly and salt with it.
Finely blend it in mixie.
In a small pan heat oil and add the mustered seeds let it splutter. Add urad dal and curry leaves.
Toss everything together and pour it over the chutney.

PEERKANGAI/RIDGE GAURD CHUTNEY

Ingredients:

Onion               -     1

Tomato             -     1

Red chilly          -     3

Peerkangai /

Ridge gourd      -     1

Salt                   -     taste

Tamarind          -      1 small piece.

Oil                    -      3 spoons

Procedure:

Peel off the ridge gourd and chop it into small squares.

In a pan add oil ,chopped onion,tomato,red chillies and ridge gourd.

After it cooked add this into mixie jar and grind it as a smooth paste with enough  water.

BRINJAL CHUTNEY

Ingredients:

Brinjal        -   4 small
Urad  dal   -    2 spoon
Red chilly   -   3
Tamarind    -   1 inch
Asafotida    -    1/4 spoon
Oil              -    3 spoons
Salt             -    taste

Procedure:

In a pan add oil and other ingredients and saute until brinjal softens and turn light brown.
Cool this into room temperature.
Grind it as a smooth paste.

JANGIRI

JANGIRI

Jangiri is a traditional Indian sweet. It's really colourful and yummy..

Ingredients:

Urad dal      -   1 cup
Rice flour     -   1/4 cup
Sugar           -   1 1/2 cups
Oil               -   for deep frying
Food colour -  1 pinch(orange)

Procedure:

Soak the whole urad dal for 2 hours.
Drain the water and grind it for atleast 40 minutes in a wet grinder.
Add little bit of water to make the batter to be smooth. Do not add  too much of water.
Mix rice flour and food colour in urad dal batter.
Take a zip lock cover and hole it. (I use milk cover )
Heat the flat oil pan and turn the flame into sim.
Put the batter in a cover and slowly press it as ring shape.
After that dip it into sugar syrup.

Sugar syrup:

Add sugar and cup of water.allow it to cook until single thread consistency comes out.JANGIRI

TOMATO JAM

HI....
       I like to publish my first recipe in this blog..which is very simple and tasty...
tomato jam...

Ingredients:

Tomato    -  4  medium size tomato's
Sugar       -  1 cup

Procedure:

Grind the tomato's in mixie.
Add sugar and tomato puree in a frying pan. allow it to cook. stir occasionally.
when it comes in to jam consistency , off the stove and transfer the jam into different vessel.
Allow it to cool..after that transfer it in air-tight container. or bottle.

Note:

If you want to prepare more jam add a spoon of citric acid and sodium benzoate...Tomato jam