Samai Arisi Sambar Sadam (Bisebela bath) - சாமை அரிசி பிசிபேளா பாத்

Samai Arisi Sambar Sadam(Bisbela bath) - சாமை அரிசி பிசிபேளா பாத்

This time Sambar Rice with Samai Rice. 

It's creamy in texture and tastes delicious.

Easy to make dish.

Ingredients needed:-

1. Samai rice -  1/2 cup

2. Tuar dal / thuvaram Paruppu  - 1/2 cup

3. Salt to taste

4. Bisebela bath powder  - 2 tsp ( I used MTR Powder )

5. Sambar powder  - 1 tsp

6. Turmeric Powder -  1/4 tsp

7. Tamarind Small gooseberry size soak in 1 1/2 cups of water

8. Water  - 3 3/4 cups

9. Vegetables cubed (drumstick, beans, carrot, capsicum, chow-chow) 

10. Mustard seeds

11. Oil - 2 tablespoons

12. Ghee - 1 table spoon 

13. Hing / Perungayam

14. Jaggery little optional 

15. Tomato 1 (make into purée) 



சாமை அரிசி பிசிபேளா பாத்

Method:-

1. Wash and cut vegetables and keep it aside.

 

2. Soak tamarind in warm water and extract the juice.

3. Heat oil in a pan season with mustard seeds.

4. Add cubed vegetables, salt, turmeric powder and hing and sauté for a while.

5. Now goes tamarind water, sambar powder and tomato purée.

Cook till the raw smell of the Tamarind and sambar Podi goes.

5. Side by side was and pressure cook Samai Arisi and dal with 4 cups of water.

6. When the vegetables get cooked add in MTR Bisebela bath powder and mix well.

7. Pour this Sambar mixture in cooked rice and mix well.

8. Add remaining oil and ghee season curry leaves and pour over rice.

Pressure cook in slow flame for 10 mins.

சாமை அரிசி பிசிபேளா பாத்

My Sambar Sadam is ready to enjoy with Potato Fry and Papad.

Notes:-

1. Small onions can be added.

2. Cook drumstick separately and take out the pulp and add to the cooked rice.

3. Jaggery is added when the tamarind water is about to boil.

Nei Kozhukkattai - நெய் கொழுக்கட்டை

Nei Kozhukkattai or Fried Modak.

We used to make this Modak for Ganapathy Homam.

In our house we make this for our Kuladeivam visit. 

This is can be stored for a week.

Ingredients Needed for Poornam (பூரணம்):-

1. Grated Coconut - 1 cup

2. Powdered Jaggery - 3/4 cup

3. Elaichi powder

4. Ghee - 1'tsp

Ingredients for Mel Maavu (மேல் மாவு):-

1. Maida 1 cup

2. Rawa -  1 1/2 tablespoon

3. Melted ghee  - 2 tsp

4. Salt 

5. Water to knead 

6. Oil plus 1 tablespoon ghee for frying

நெய் கொழுக்கட்டை

Method :-

1. Mix jaggery and Grated coconut and cook in a medium flame.

 

2. Till it becomes non sticky.

 

3. Soak Rawa in water (I used enough water to immerse Rawa) for 30 mins.

 

4. Add maida, melted ghee  and salt mix well.

 

5. Using very little water knead a soft dough.

 

6. Take small ball out of kneaded atta and roll into chappathis.

 

7. Cut into circles with any lid.

 

8. Coat / apply water to the edges, keep the filling inside and make Modak.

 

9. Deep fry it in oil till golden. 

 

10. Drain excess oil and keep it in a air tight container when it is cool.

நெய் கொழுக்கட்டை

Note:-

Rawa gives the crispness to the Modak.

Apply water to the edges to stick finely.

It is important to dry for few minutes before frying.

If we fry immediately after sticking the stuffing will come out and spoil the colour of the modaks.

! ! ! HAPPY GANESH CHATHURTHI ! ! !

Mini Uthappam

My friend gifted me 7 pit and 4 pit Uthappam pan.

 

In single shot I made few varieties of Uthappam.
 

 

 

Very convenient and time saving.

Curry Podi

Curry Podi

Multi purpose Podi.

With the help of this Podi we can make many dishes.

Easy to make.

Ingredients needed:-

1. Dhaniya  - 3 measure

2. Channa dal / Kadalai paruppu - 2 measure

3. Urad dal / uluthamparuppu - 1 measure

4. Red Chilli according to taste

5. Curry leaves -  handful

6. Hing / Perungayam.

Method:-

1. Dry roast each ingredient separately .

2. Cool and make it powder and store in a airtight container.

Note :- This powder can be used to make all fry curries like Potato, Raw Banana, Brinjal, Kovaikkai.

2. This powder can also be used to in Sundal.

3. Adding little this curry powder gives good texture to Gothsu.

Beetroot Karamani Poriyal

Beetroot Karamani Poriyal

I made Poriyal with beetroot and Karamani, this I tasted few years ago at the Lunch at Coimbatore Krishna sweets.

Ingredients Needed:-

1. Beet root - 1

2. Karamani (Chowli) red variety - 1/4 cup

3. Oil - 2 tsp

4. Mustard seeds

5. Salt to taste

6. Curry powder - 2 tsp

7. Grated coconut.

8. Urad dal 

Method :-

1. Heat oil in a kadai and temper with Mustard seeds and Urad dal.

2. Add cubed Beetroot, Salt and little water and close with a lid and cook in a medium flame till done.

3. Now goes boiled Karamani, Curry powder, Grated coconut and Curry leaves and fry well.

5. Cook till the water evaporates.

6. Serve this Poriyal either with Sambar rice or Rasam rice. 

Iron and Protein rich poriyal/curry ready to serve.

Varagu Arisi Sweet Pongal (Sarkkarai Pongal) - வரகு அரிசி சக்கரை பொங்கல்

Varagu Arisi Sweet Pongal

 

This is a hit in my house.

Tastes out of the world.

Simple and Easy to make and delicious to eat.

Ingredients needed:-

1. Varagu Arisi - 3/4 cup

2. Moong dal - 1/4 cup

3. Milk - 1 cup

4. Water - 2 1/2 cups 

5. Pinch of salt 

6. Jaggery - 1 1/4 cup 

Ingredients for tempering 

1. Ghee - 3 tablespoons plus one teaspoon 

2. Cashew nuts chopped

3. Raisins 

Flavoring Agents:-

1. Elaichi Powder

2. Saffron 

3  Finely chopped badam 

4. Edible champor (pachai karpooram) -  optional

வரகு அரிசி சக்கரை பொங்கல்

 

Method:-

1. Fry Dal and Varagu rice slightly and pressure cook by adding water and milk.

 

2. Mean time take jaggery add little water and boil, strain impurities and make a thick syrup.

3. Heat ghee in a pan fry cashews and raisins till they turn golden.

4. Mix jaggery syrup to the cooked rice and mix well.
Garnish with fried nuts, elaichi, pachai karpooram and saffron .

வரகு அரிசி சக்கரை பொங்கல்

Not :-

Adding edible champor (pachai Karpooram) gives wonderful taste like KoilPongal.

 

Adding grated coconut to the jaggery syrup gives good taste.

COCONUT CHUTNEY WITH CORIANDER

Coconut Chutney with Coriander

Coconut is one of the staple food of South Indians.
In South India Coconut is added to food daily in some form.

And Idli or Dosa is the most common breakfast item that is served with Chutney.

We go today for a simple to make and a salty and spicy with the flavors of Coconut and Coriander.

Ingredients Needed:-

1.  Grated Coconut - 1 cup

2.  Pottukadalai / Chutney Dal -  1/4 cup

3.  Coriander Leaves -  one hand full

4.  Small Piece Ginger

5.  Salt to taste.

6.  Green Chilli according to taste 

Ingredients for Tempering:-

1. Oil  - 2 tsp

2. Mustard Seeds

3. Curry leaves

4. Hing

Method:-

1. Grind Coconut, Greenchilli, Ginger, ChutneyDal/ Pottukadalai and Salt grind into Powder.

2. Add little water and grind like thick paste.

3.  Remove and transfer to a container, wash the mixie jar with little water and pour.

4.  Temper with Mustard,Curry leaves and Hing.

5.  Mix well and Serve with any South Indian tiffin items.

 

5 Arisi Paniyaram - ஐந்தரிசி பணியாரம்

5 Arisi Paniyaram made with Varagu Arisi, Kuthirai vali Arisi, Samai Arisi, Idli rice  and Plain rice. (Raw rice)

வரகு, சாமை, குதிரை வாலி, இட்லி அரிசி, சாப்பாட்டு அரிசி

 

Fresh and Soft paniyarams.

Ingredients needed:-

1. Idli rice - 1 portion

2. Raw rice - 1 portion

3. Varagu Arisi - 1 portion

4. Samai Arisi - 1 portion

5. Kuthiraivali Arisi - 1 portion.

6. Urad dal - 1 portion

7. Methi seeds (vendhayam) - 1/2 tsp 

8. Salt to taste

Ingredients for Tempering :-

1. Oil - 2 tsps

2. Small onion finely chopped - 1/2 cup

3. Green chillies finely chopped (according to taste)

4. Grated Ginger 1-  tsp

5. Curry leaves 

6. Coriander leaves

7. Mustard seeds

8. Urad dal

9. Channa dal 

10. Hing

ஐந்தரிசி பணியாரம்

Method:-

1. Wash and soak Rice, Dal and Vendhayam for 4 hours.

2. Grind it in stone grinder or mixer to a fine paste.

3. Add salt and ferment it overnight.

4. Heat oil in a kadai add seasoning and fry onions, green chillies and curry leaves well. 

5. Cool this mixture and mix it with required amount of batter.

6.  Heat Paniyaram Pan and pour oil when oil heats up pour little amount of mixed batter .

7. Cook both sides till done.



ஐந்தரிசி பணியாரம்

Serve this Paniyaram with any chutneys.

With this batter Dosa also came out well..

Kollu Dosai - கொள்ளூ தோசை

Dosai made with Kollu (Horse Gram)
No need to ferment the batter for long hours so you can grind and make dosa on the same day itself.
Very tasty dosa made with Kollu (horse gram ) 

Ingredients Needed:-

1. Raw rice - 1 cup

2. Kolłu - 1/2 cup

3. Salt to taste

4. Hing.

5. Oil to cook dosa



Kollu Dosai - கொள்ளூ தோசை

Method:-

1. Soak Rice and Kollu separately for 3 hours .

2. Grind it separately and add salt and keep for few hours .

3. Before making dosa add hing mix well and make dosa.

 

4. Cook Both sides and serve with Chutney and Podi.

Note:-

1. Kollu is very good for people who are dieting.

2. This can be soon prepared after grinding.

3. Nutty flavour of Kollu will be liked by all.



Kollu Dosai - கொள்ளூ தோசை