Monday, April 27, 2015

Kanchipuram Idli / Kudalai Idli - காஞ்சிபுரம் இட்லி - குடலை இட்லி

Idli as you know is a wholesome and healthy food.

Kanchipuram Idli is a very famous tiffin item.
Kanchipuram Idli is also the same wholesome, healthy and easily digestible item and its unique flavor and taste comes from the Pepper, Jeera and Sukku (dry ginger)

To make this Idli you can grind in mixer itself.
It's easy to prepare for a small quantity.

Ingredients Needed for Grinding:-
1. Idli rice 1/2 cup
2. Raw rice 1/2 cup
3. Urad dal 1/2 cup
4. Salt to taste

Ingredients to be added:-
1. Curds - 2 tsp
2. Sukku powder - 1/2 tsp ( can be replaced with grated ginger ) 
3. Hing/ Perungayam
4. Ghee - 1 tsp
5. Oil 1-  tsp (preferably gingelly oil)
6. Finely chopped curry leaves 
7. Water - 2 tsp
8. Crushed pepper - 1/2 tsp
9. Crushed Jeera  - 1 tsp 

Kanchipuram Idli / Kudalai Idli - காஞ்சிபுரம் இட்லி - குடலை இட்லி
1. Wash few times Rice and Dal.
2. Soak atleast for 4 hours and grind into coarse paste.
 (add minimum water)

3. Add salt and ferment it overnight.

4. Next day add the remaining ingredients like Curds, Pepper, Jeera, Ghee, Sukku podi, Hing and Oil. Mix well.

5. Add finely chopped curry leaves  and keep the batter for atleast 30 mins.
Add water, if necessary.

6. Heat water in a Idli cooker or steamer, grease the plates. Here I used small cups.
7. Pour the batter till half portion only and steam it.
    Cooking takes little longer time than idlis.

8. Serve this Idli with Chutney or Podi.

Monday, April 20, 2015

Pasalai keerai Paruppu Kozhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

Pasalai Keerai (Palak) is very rich in Iron and protein and this is what gives to strength and power to Popeye.
In villages they grow these variety of greens in the fence and it has a dark purple seed that can give color when put in water.
Easy to clean this Green and this has an unusual flavor when we cook.

When cooked it gets more slimy and adding tamarind pulp will reduce its sliminess.

Easy to cook without Sambar powder.

Ingredients Needed:- 
1. Pasalai Keerai  - one bunch (after chopping it came around 3 cups)
2. Salt to Taste
3.  Hing / Perungayam
4.  Turmeric Powder
5.  Red Chilli powder - 1-1/2 tsp (use according to your taste)
6. Thick Tamarind Extract  - 2 tablespoon
7.  Cooked Toor dal / Thuvaram Paruppu - 1-1/4 cup 
(roughly 1/2 plus 2 tsp of dal cook this will yield 1-1/4 cup)

Ingredients for tempering:-
1. Oil 2tsp
2. Mustard Seeds
3. One to two Dry red chillies 
4. Channa dal / Kadalai Paruppu  1 tsp
5. Urad dal / Ulutham Paruppu 1 tsp
6. Methi seeds few 
7. Curry leaves

1.  Pressure cook Dal and keep aside.
2. Clean the Pasalai keerai and chop it and keep aside.

3. Boil 1/4 cup water, when its boiling add Pasalai keerai, Salt, Hing, Turmeric powder and Red Chilli powder.

4. When it is completely cooked add the cooked Thuvar dal / Thuvaram paruppu  and bring it to boil.
5. Finally add tamarind extract (here I used tamarind paste 1-1/2 tsp) 

6. Cook for further 5 mins .... By this time usually the raw smell of tamarind is gone, switch off the stove.

Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு

7.. Heat oil and Temper the ingredients and pour over this Kuzhambu.

Monday, April 13, 2015

Coriander Rice in Coconut Milk

Coriander Rice in Coconut Milk 

Rice made with Fresh green Coriander, masalas and cooked in coconut milk.
Very rich and tasty rice and good for lunch box, pot luck parties etc.,
Ingredients Needed:-
1. Rice  - 1 cup (here I used Basmati Rice) wash few times and drain the water and keep this for some 15 mins  
2. Onions - 2 nos finely sliced 
3. Carrot - 1 cut into cubes
4. Salt to taste
5. Oil  - 2 tsps
6. Ghee - 1-1/2 tsp 
7. Coconut milk 2 cups (diluted)
Ingredients for Grinding:-
1. Coriander leaves - tightly pressed one cup
2. Ginger - small piece
3. Garlic - 2 pods 
4. Green chillies - 2 according to taste 
5. Turmeric powder little (to bring nice Color to the dish) 

1. Heat oil  and ghee in a pressure cooker.

2.  Fry onions till it turns into golden brown.

3. Grind the Coriander, Garlic, Ginger, Green chillies, Turmeric and Salt .

4.  Add now the diced Carrots and fry for few minutes.

5.  Now goes the grinded paste and fry well in medium flame until the raw smell of the Garlic goes.

6. I took 5 tablespoons of grated coconut and extracted milk by adding 2 cups of water, strained it. Check your measure of this for its adequate quantity.

7.  Add washed rice and fry well.

8. Add Coconut milk and bring it to boil.

9. Cover the cooker lid and cook till 2 whistles.

10. Coriander Rice in Coconut milk ... Serve with papad and raita.

Tuesday, April 07, 2015

Murungai Keerai Adai - முருங்கை கீரை அடை

Murungai Keerai Adai - முருங்கை கீரை அடை

Adai is made with  Dal and Rice and as you know it's a wholesome meal by itself.
This version is flavored with Small onion and Murungai Keerai.
Tastes very delicious with Butter and Jaggery .

Ingredients Needed:-
1. Raw rice -  1/2 cup
2. Idli Rice - 1/2 cup
3. Toor dal  - 1/2 cup ( Thuvaram paruppu)
4. Channa dal - 1/2 cup  (Kadalai Paruppu)
5. Dry Red chilli - 5 ( according to taste )
6. Jeera - 1 tsp
7. Salt to taste
8. Hing 
9. Murunga Keerai - 2 handful 
10. Finely chopped Small onion - 3/4 cup
11. Coriander leaves 
12. Curry leaves 
13. Oil to make adai 

1. Soak Dal  and Rice separately  for 3 hours .
2. Grind  rice first adding red chillies to little fine paste.
3. Now add dal and grind very coarsely.

4. Mix Salt, Jeera, chopped Onions, Murunga Keerai, Coriander leaves and Curry leaves.

5. Heat iron Tawa, apply oil it gives good taste .
6. Take small amount and spread thick adai, make small hole in centre.

7. Pour some oil in the edges and in center and cook in a medium flame .

8. Turn over the adai and cook the other side till done and crisp.

Murungai Keerai Adai - முருங்கை கீரை அடை
Serve this adai with butter and Jaggery .
Iron and Protein rich adai  ready !!!!!