VAZHAIPOO PORIYAL/BANANA FLOWER STIR FRY

INGREDIENTS :

Vazhaipoo - - 2 cup
Green chillies - 3
Pearl Onions - 1/2 cup
Mustard,Urat dal --1 tsp each
Curd --2 tsp
Salt to taste and curry leaves
Grated coconut - 2 tbsps
Sambar powder - 1/2 tsp
Turmeric powder - 1/2 tsp

METHOD OF PREPARATION:

1) Wash , clean and chop vazhaipoo and soak in curd mixed water .
2) Meanwhile,heat oil in a pan . Add mustard,urat dal and green chillies . When it splutters,add onion,saute till golden brown.Add curry leaves.
3) Then add vazhaipoo with the curd water . Add Spice powders , salt.Cover with the lid.
4) Cook in medium flame till all the water is drained out and vazhaipoo is well cooked .
5) Finally , add grated coconut and mix it up well .


Serve hot with sambar rice .

CARROT CHUTNEY

Sending this to FIL---CARROT BY SANGHI and Taste of south hosted by deesha .

INGREDIENTS:

Carrot -1/4 kg

Onion-1(big)

Red Chillies-3

Cumin Seeds-1 tsp

Chana dal-1 tsp

Urad dal-1 tsp

Mustard-1/2 tsp

Curry leaves and Coriander leaves

Salt to taste

Note :

After pressure cooking carrot,filter the stock and leave aside in a separate bowl.

METHOD OF PREPARATION:

1) Wash and peel the skin of carrott.Boil the vegetable in a pressure cooker for 4-5 whistles.

2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry andcoriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.

3)Add the boiled carrot without stock and fry them for 3-4 minutes.

4)Turn off the flame.Allow to mixture to cool down for 5 mins.

5)Then grind the mixture with salt.Chutney is ready to serve.

Serve hot with dosas or idlis.

SUNDAIKKAI VATHAL KAARA KULAMBHU AND 2 LOVELY AWARDS .

I learnt this yummy recipe from my MIL , whose native is Rettaiyoorani , a small village in Rameswaram District . My hubby's aunt stays there . The village have lots of Palm Trees , sea shore is just 4 km from their house . This place has more  Oorani (a small pond )-- gets water naturally from the ground .

INGREDIENTS :

Sundaikkai vathal --- 1 cup
Onion - 1 cup(pearl onions)
Coconut - 3 pieces
Tomato - 2 small
Jeera - 2 tsp
Mustard - 1 tsp
Garlic cloves --3
Salt to taste
Curry leaves
Tamarind -- a big lemon size
Kulambu milagai powder - 2 tsp
Turmeric powder - 1/2 tsp
Jaggery ( optional) - small piece

To grind :

Tomato - 1
Onion - 1 or 2
Jeera - 1 tsp
Coconut

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot, add jeera, mustard .When it splutters , add chopped onion,curry leaves and saute till transparent .

2) Add chopped tomato,garlic, spice powders and saute till it form a thick gravy .

3) Wash sundakkai vathal and then add to the mixture and saute for 5 minutes till the raw smell leaves.

4) Then add the grinded masala , tamarind extract , salt. Lower the flame,cover with a lid and cook till the oil oozes out. Add jaggery powdered 5 minutes before removing from the flame. It will thicken the Kulambhu consistency and add flavour.

Serve hot with rice .Sending this to Grammathu Kaimanam hosted by me .


Dhanya shared me this cute award . Its my pleasure to have it.


Lakshmi , Padma and Dhanya has given me this lovely award. Thank you friends for thinking and you all made my day .

I would like to share these awards with

Gita
Vineela
Deesha
Usha
Ramya Vijayakumar
Chitra
Sangeetha
Happy Cook
Superchef

Enjoy and have more fun .

SWEET BONDA

Egg is optional in this recipe . I prepared half with egg and half without eggs . This photo is a mixture of the two . I forgot to take 2 separate pictures.


INGREDIENTS:

Maida--1 cup
Egg(optional ) --1
Sugar to taste
Milk - as per requirement

METHOD OF PREPARATION :

1 ) Mix all the ingredients to form like idli batter .



2) Heat oil for deep frying . Once hot , Drop batter spoon by spoon . Remove from thr flame,once it turns brown .
Sending this to 15 minute cooking hosted my Mahima , Event for Eggs hosted by Sudeshna and Srivalli's Mithai Mela .

INSTANT CUCUMBER COOLER

INGREDIENTS :

Cucumber --1 medium
Sugar
Ice cubes

METHOD OF PREPARATION :

1) Blend cucumber in a blender and filter the juice .
2) Mix with sugar and add ice cubes before serving . Sending this to Anu's Refreshing Drinks - RD for summer event , 15 minute cooking hosted my Mahima and Priti's Summer Treat .

ELUMBU SAMBAR / MUTTON BONES SAMBAR / DALCHA (AUTHENTIC RECIPE FROM MY NATIVE VILLAGE)

Today, I am sharing a truly authentic recipe from my paternal grandmother, Dalcha/Elumbu Sambar/ Mutton Bones Sambar. It has a unique flavour and aroma.

Thattankulam is a small beautiful village on the banks of River Vaigai . It is my great grandfather's birthplace and my father and my uncles were born and brought up there till they entered into middle school. My grandparents have paddy fields and coconut trees farm. It comes under sivagangai district . 

We will visit our village very often . We make a get together very often in our grandparents place especially during Pongal . We never wish to miss it . 

Sharing few pictures of our village. This is our way to our fields .

Coconut trees on the river bank . VAIGAI RIVER, we need to cross it to make way to our fields .

This temple was constructed by my great grand father, Mr. Pandiyan . There was an idol of Lord Ganesh with the face of Nandi , which was brought by him .

Coming to the preparation of the recipe, 

INGREDIENTS : 

• Mutton Bones -250 gms
• Drumstick --1 
• Brinjal ---2 
• Toor dal- 1 cup 
• Grinded Coconut -1/4 cup 
• Tomato -- 1 
• Green chillies --2 
• Sambar Powder - 3 tsps 
• Turmeric Powder--1 tsp 
• Curry leaves 
• Salt to taste 

METHOD OF PREPARATION : 

1) Heat oil in a pan. Once hot, add in the bones and cook with little water for 20 minutes. Remove from the pan and keep aside.

2) Meanwhile, in a pressure cooker, add toor dal,bones, slit chillies , curry leaves ,chopped tomato, grinded coconut ,3 tsps of oil,turmeric powder and water for 4 whistles. 

3) Once done , turn off the flame and allow the steam to leave .Then open the lid Add in the chopped drumstick and brinjal , bring it to boil and cook till they become soft and tender. 

4) Add in sambar powder and Salt. Cook till the oil separates out. Garnish it with Coriander leaves. 

Serve hot with Rice/Biryani/ Idli or Dosai . Sending this to Grammathu Kaimanam hosted by me

BITTERGOURD THOKKU / PICKLE

INGREDIENTS: 

Bittergourd --150 gms

Tamarind - a medium lemon size 

Red chillies- 10  

Methi seeds - 2 tsps

Turmeric powder - 1/2 tsp

Salt to taste . 

Gingelly oil 

Mustard --1 tsp 

METHOD OF PREPARATION : 

1) Heat Gingelly oil in a kadai. Once hot, add mustard . When it splutters, add chopped bittergourd (remove the seeds ) . Sprinkle little tamarind water and cover with a lid . Leave in slow flame, till it softens.







2) Meanwhile, grind coarsely the red chillies and methi seeds.



3) Once the bittergourd is cooked, mix in the grinder masala. Then 2 tbsps of gingerly oil and cook till the oil separates out and of pickle consistency. 



 Serve hot with curd rice .

CHICKEN PULIKULAMBU

I learnt this recipe from Paravai Muniyamma's village special recipes show . Paravai is a panchayat town in Madurai District , Tamil Nadu.

INGREDIENTS : 

• Chicken – 500 g 
• Onion (chopped) – 2 
• Garlic – 10 to 15 cloves 
• Fennel seeds,Cumin seeds – each 1 tsp
• Curry leaves 
• Tamarind extract – 1 cup 
• Mutton Masala/Chicken Masala - 2 tsps 
• Red chillies – 6
• Salt to taste

To grind: Fry fennel seeds,cumin seeds,red chillies without oil in a pan and grind them to form a paste.

METHOD OF PREPARATION : 

1) Heat kadai without oil.Add chopped onion and garlic.Fry them till tender.

2)Then, add chicken with little salt and cover with a lid.Wait till chicken is part cooked giving some water. 

 3) Then mix grinded masala with tamarind extract and add to chicken. After 5 minutes,add chicken or mutton masala. 

 4) Leave in medium flame,until chicken is fully cooked and forms thick gravy. Serve hot with rice or rotis.

Sending this to Grammathu Kaimanam hosted by me

CUCUMBER PACHADI AND A LOVELY AWARD

Cucumber Pachadi :

I prepared this for tamil new year .

INGREDIENTS :

Cucumber -- 1 (medium)
Coconut - 3 pieces
Green chillies - 2
Curd - 1/4 cup
Salt to taste
Mustard and urat dal-1 tsp
Curry leaves

METHOD OD PREPARATION :

1) Grind coconut and chillies with curd .
2) Transfer it to a bowl and add sliced cucumber .Add little salt.
3) Temper it with mustard,urat dal and curry leaves . This goes to 15 minute cooking hosted my Mahima .

Priya Sriram , Prathiba and Varsha . has passed me this cute award.Thank you friends , u all made my day .

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

I wish to send this the following bloggers :

Vidhya
Madhumathi
Divya Vikram
Ann
Deepa
Asha
Sriharivastan
yasmeen
Viki
lubna
n33ma
purva
Sripriya
Sunshinemom
UJ
Mahimaa
Akal's Saappadu
Preety
Priya
Uma
Poornima
N33ma
Vidhas
Vibaas
Sanghi
Hemamanni
Rekha
Malargandhi
Varsha .

Enjoy and have more fun and happiness

RAGI DOSAI

Ragi or Finger millet is one of the staple food in many households of South India. In Tamil, it is called Kezhvaragu. It aids digestion, helpful for weight loss and good preferred food for diabetes. 

My grandmother's native is a small village named as Singampunari,located in Sivagangai district of Tamilnadu. She always prefer to have ragi recipes as breakfast most of the times. This came be prepared even with dosai/idli batter instantly.

INGREDIENTS: 

Ragi Flour - 1 cup 

Boiled rice - 1/2 cup

Urat dal - 1/4 cup

Salt to taste

Soak Rice and dal for 4 hours and then grind them smooth as Dosai batter consistency.

METHOD OF PREPARATION :

1) Mix all the ragi flour , dosa batter with water and salt .Properly mix them without lumps.

2) Heat dosa tawa ,pour 1 tsp of oil around the pan and spread the batter.Again pour oil to dosa edges . Wait till it cooked on one side , then flip to its side .

Serve hot with chutney / sambar .Sending this to Grammathu Kaimanam hosted by me and 15 minute cooking hosted my Mahima .