Monday, August 30, 2021

STREET SIDE SHOP STYLE SAMBAR / கையேந்தி பவன் சாம்பார்



This sambhar is easy to make and it tastes so yum. We can make this so quickly. We don't need dhal for this .Goes well with dosa also.







INGREDIENTS



Pearl onion - 20 to 25
Tomato - 3
Green chili - 1
Garlic - 5 to 6  pods
Fried gram dhal - 2 tbsp
Turmeric powder  -  1 tsp    
Sambhar powder -  1 tbsp
curry leaves - few

For tempering

Oil , mustard seeds, cumin seeds, fenugreek seeds  

    
Coriander leaves for garnishing


METHOD


In a cooker add onions, garlic, tomatoes, turmeric powder and chili powder. 





Add water and cook for 3 whistles. 
Let it cool and ground to a paste. 





In a pan add oil, mustard seeds , cumin seeds and curry leaves and allow it to splutter. 

Add onion and sauté well. 




Add the grounded paste add salt and cook well.





In  a mixie add the fried gram dhal and make a powder.



Add the grounded powder to the gravy.




Add water and cook till it reaches a correct consistency.









Wednesday, August 11, 2021

கருப்பட்டி அக்கார அடிசில்/ PALM JAGGERY AKKARA ADISAL



Akkara adisal is a traditional Iyyengar dish. We make this on Aadi pooram , Andal's birhtday and koodavalli in marghazi . It's cooked in milk and consistency will be semi solid. I made this today with karupaati with palm jaggery. 







INGREDIENTS


Raw rice - 1/2 cup
Moong dhal - 2 tbsp
palm jaggery - 1 cup
Milk - 1 litre
Cardamon powder - 1 tsp
Saffron - few strings
Ghee -  2 tbsp
Cashew and dried grapes

METHOD

Wash the rice and moong dhal and drain the water completely. 

In a pressure pan dry roast the  rice and dhal till a nice aroma comes.





Add 3/4 th of the milk to that and cook for 4 whistles. 
 In  a pan add palm jaggery add water till it covers and dissolve , strain it and keep it aside.




Once the pressure settle mash the rice well.
Add the jaggery syrup, cardamon powder, saffron , ghee and the milk and cook for 2 minutes.





It should be semi solid consistency , add milk if its solid.

In a pan heat the  remaining ghee and fry cashew and dried grapes and add .




 

Friday, August 6, 2021

KONGU STYLE VEGETABLE KURMA

Usually I make  potato kurma , this kurma has a differnt taste and it had become our family's favorite. 
Goes well with idli, dosa and idiyappam.








INGREDIENTS


Pearl / small onion - 10 nos
Tomato - 2 nos
curry leaves few
Potato - 1
Carrot - 1
Cauliflower - few florets
Peas - 1/4 cup
Beans - 5 nos

To grind 

Grated coconut - 1/2 cup
Pearl onion -  10 to 15 nos
Garlic - 5 to 6 pods
Fennal seeds - 1 tsp
Coarinder seeds - 1 tsp
Cashews - 4 nos
Fried gram dhal -  1 tbsp
Poppy seeds - 1 tsp
Cinamon - 1 " piece
Red chili - 6 to 8



METHOD


In a mixie jar add all the ingredients given to grind and make a paste. 

Cut all the vegetables , boil the potato . 




METHOD


In a pan add oil mustard seeds and urad dhal, add onions , tomatoes and saute well.






Add the grounded paste, salt  and cook till the raw smell goes.




Add the vegetables and cook and add the boiled potatoes.





Cook for few minutes adjust the consistency and garnish with coarinder leaves.





Friday, July 23, 2021

KARA CHUTNEY / கார சட்னி

 I am making this chutney for so many years but not posted in my blog. Want to document this for my kids. This chutney goes well with idli , dosa etc.






INGREDIENTS


Onion - 1
Tomato - 2
Red chili - 7 to 8 (adjust according to your taste)
curry leaves - few
Salt to taste
Oil  - 1 tbsp
Mustard seeds - 1 tsp
urad dhal - 1 tsp


METHOD

Soak  the red chilis in warm water for 10 minutes.





And grind to a paste.


Heat oil in a pan and temper with mustard seeds , urad dhal and curry leaves
Add chopped onions and sauté.





Add chopped tomato or grounded tomato and sauté well.



Add the grounded red chili paste and salt to that and cook well till the raw smell goes.


Add water and cook till it reaches the current consistency.



Serve with idli or dosai. 




 

Friday, March 26, 2021

BOOST BESAN BURFI WITH PALM JAGGERY

 Made this during navarathri, it was in the draft for so long. you can try this with bournvita also.

Adopted from Raks kitchen. Substituted sugar with palm jaggery.





INGREDIENTS


Besan / gram flour  3/4 cup

Palm jaggary - 3/4 cup

Boost - 2 small sachet (5rs.) Or 1/4 cup

Ghee - 1/4 cup

Cashew - 10 to 12. 


METHOD


Grease a tray or a plate , keep it ready for pouring the mixture. 

Cut or break the cashews.

In a pan add ghee , when  it melts , add besan/gram flour to that and fry the gram flour nicely , till the raw smell goes and nice aroma comes. Make sure that the flame is low. Stir continuously. Keep it aside.

In a pan add 3/4 cup of palm jaggery and add water to cover it. Boil it and bring it to one string consistency. 

When it reaches add the roasted gram flour , mix well , add the boost to that and mix well.

Keep the flame in low, add the cashews  and mix well . Add a small drop to the greased tray  if you can roll nicely, that s the stage. Pour the mixture on the tray. 

Let it cool, when it is little warm cut into pieces.





 

Friday, December 25, 2020

PACHA MOAR KULAMBHU/பச்சை மோர் குழம்பு



Pacha moar kulambhu is easy to make , no cooking is needed. That is why the name . Learnt this from my friend chitra . Everyone in my family loves this. Easy to make and taste yum too.







INGREDIENTS

Coriander leaf - 1 bunch

Green chili - 3 to 4

Hing - 1/2 TSP

Grated Coconut  - 2 tbsp or 4 pieces

Salt as per taste

Curd - 1 cup

Coconut oil - 2 tbsp

Curry leaves - few

Mustard seeds - 2  tsp










METHOD

Combine  the coriander leaves, salt, hing, green chili, coconut  in a mixer and make a paste.






Beat the curd nicely and add this mixture to the curd.

Heat coconut oil in a pan , temper the mustard seeds and curry leaves.

The smell of the curry leaves will infuse in the oil and give a nice flavour to the mix.

Enjoy with sevai or iddiyappam.



 

Monday, September 7, 2020

BAKERY STYLE BUTTER COOKIES (EGGLESS)


These cookies are very delicate and delicious - a perfect balance of sweet and salty. They will remind you exactly of the biscuits at tamil bakeries. They are very easy to make! This recipe was from 
Gayathri Kumar 






 

INGREDIENTS

All Purpose Flour / Maida – 130 gm  (1 cup)
Custard Powder/Corn flour – 1 1/2 tbs
Baking Powder – 1 tsp
Salt – 1/2 tsp
Butter – 100 gm
Powdered Sugar – 50 gm
Vanilla Essence  – 1/2 tsp





Video Link of  Vidhas Kitchen


METHOD

In a bowl mix together maida, custard powder, baking powder and salt. Set aside.

In another bowl, add butter and powdered sugar along with vanilla and beat until creamy.


Add in the flour mix and gently mix to form a smooth dough.

Place the dough between two parchment papers and roll into a 1/4″ thick disc.


Using a cookie cutter, cut them into rounds and gently transfer them to a parchment lined tray. Do this until you have no more dough left

Once all the dough is used up, place the tray in fridge for 30 – 45 minutes.

Preheat oven to 175°C.

Bake the cookies for 10 minutes.

Remove them and allow them to cool on a wire rack

Store these cookies in an airtight box and enjoy with a cup of tea or coffee!




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