Category: Tamil Cuisine

fried idli

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Lima Beans Curry – Mochai Curry

Lima Beans Curry

Mochai curry:


Ingredients:

Mochai-250 gms

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-1 spring

Cumin seeds-1/2 tsp

Redc hilleis-2

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to tatse

Oil

 

For the grinding:

Coconut-1/4

Cumin seeds-1 tsp

Fennel seeds-1/2 tsp

Green chillies-2

Garlic cloves-4


Preparation method:

Pressure cook the mochai,filter and keep it aside.

Heat oil in a pan, add mustard, urad dal, red chillies, curry leaves and cumin seeds.

Once they splutter add the boiled mochai, turmeric, salt and hing.

Cook it and stir well For the 10 min.

Add the coconut paste and mix it well.

Cover it and cook For the 10 mins.

Garnish it with coriander leaves.

Serve it hot with rice or roti.


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Onion Omlette

Onion Omlette

Egg Onion Omlette


Ingredients:

Eggs -4

Turmeric powder-1/2 tsp

Pepper-1/4 tsp

Salt to taste

Oil

 

For the Sauté:

Onions-2 medium

Green chillies-2 medium


Preparation method:

 

  • Heat oil in a pan adds onions and green chillies and fry it.
  • Add whisked eggs, turmeric, crushed pepper and salt.
  • Garnish it with coriander leaves cook it For the 2 mins. Flip it gently.
  • Serve it hot.

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Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu

Dry Anchovies Gravy

 

Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu – Origin

Anchovies Fish Curry – Spicy Anchovy Curry recipe – Nethili Meen Kuzhambhu is a great dish based on South Indian style of cooking specially from Tamil cuisine.Simple and very delicious dish, easy to prepare.

Dried anchovies curry – Karuvattu Kuzhambu – Karuvadu Thokku – Spices and cooking method

Anchovies frcurry y indian recipe- Netholi Meen curry – Anchovies curry Kerala Style – This is my version of cooking. Anchovies cooked with shallots,tomatoes and with the spices in slow cooking process. The special ingredient is tamarind, added to the curry enhance the taste. The flavours are realy good. The spicy level can be adjusted according to individual taste.Lima beans and brinjals have added to give rich taste to the curry.

Anchovy fish curry – Nethili Meen Kuzhambhu – Spicy Anchovy Curry Kerala Style – – Nutritional health benefits

Anchovies are good source of omega-3 fatty acid, which helps to promote healthy skin and helps anti aging. Anchovies contains unsaturated fat which can help lower your cholesterol and reduce your risk of heart disease.Anchovies are rich in protein and a low calorie count, which is an excellent diet to lose weight.Anchovies are rich in iron, which helps to increase white blood cells. Anchovies are rich in minerals such as calcium… which are essential for the growth and maintanenece of strong bones.
Anchovies indian curry – Anchovy fish curry – Serving method

Netholi Meen Curry – Anchovies indian curry – Anchovy fish curry – is perfect dish for lunch or dinner. Anchovy fish curry served as a main course with rice.This is perfect dish well goes with idli and dosa. This excellent dish that anyone can do in a quick time and delicious recipe.

Anchovies indian curry – Anchovy fish curry – Ingredients

Anchovies -250 gms
Brinjal-250 gms
Lima beans -250 gms
Onions-2 medium
Tomato-2 medium
Green chillies-3
Tamarind juice-1 cup
Garlic cloves-6 (optional)
Coriander leaves
Salt to taste
Sesame oil

For the Tadka/Tempering:
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Red chillies-4
Curry leaves-1 spring
Fenugreek seeds-1/4 tsp
Cumin seeds-1/4 tsp

Spices:
Turmeric -1/2 tsp
Chilli powder-1 tsp
Coriander powder-2 tsp
Cumin powder-1/2 tsp
Pepper powder-1/2 tsp
Hing-1/4 tsp

Nethili Meen Kuzhambu – Anchovies Curry – Preparation method:

Heat oil in a pan add tempering spices.
Once they splutter, add chopped onions, green chillies, garlic cloves and sauté it.
When it turns to golden brown, add chopped tomatoes.
When the tomatoes are cooked well, add tamarind juice .
Add all the spices and salt mix it well.
cook until oil floats on the top.
Add chopped brinjal, boiled lima beans and anchovies..
Cover it and cook for 20 mins in a medium flame.
Garnish it with coriander leaves.
Serve it hot with rice.

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Lima Beans Stir fry – Mochai Stir fry

Lima Beans Stir Fry

Mochai Stir Fry:


Ingredients:

Mochai-250 gms

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Curry leaves-1 spring

Cumin seeds-1/2 tsp

Redc hilleis-2

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to tatse

Oil


Preparation method:

Pressure cook the mochai,filter and keep it aside.

Heat oil in a pan, add mustard, urad dal, red chillies, curry leaves and cumin seeds.

Once they splutter add the boiled mochai, turmeric, salt and hing.

Cook it and stir well For the 10 min.

Serve it hot with rice or roti.


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drumstick leaves soup

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Veg Recipes – Eggplant Fry Recipe – Spicy Brinjal Fry


Brinjal tamarind fry


 

Veg Recipes – Eggplant Fry Recipe – Origin

Veg Recipes – Eggplant Fry Recipe is very popular dish in south Tamil Nadu and in Sri Lanka. But the preparation method differs place to place. Eggplant fry recipe in my view there are two methods in India, one is cooked in spices and fried, the other is fried and cooked with spices,but this eggplant fry is fried in oil, cooked with spices and then fried again.it gives excellent taste.
Variety of dishes made with eggplants. I have made 23 dishes with eggplants,you can watch the recipe videos in my site.

Veg Recipes – Eggplant Fry Recipe – Spices and Cooking method

Veg Recipes – Eggplant Fry Recipe is one of my favorite recipe, I learn it from a restaurant in France. Whenever i visit, i never fail to taste. This is my version of cooking, Eggplant strips are fried in oil and add to the onion, tomato mixture with spices and roasted.
Tamarind extract added very less and fried. You can feel the tamarind taste with coated with the fried eggplant. Eggplant fry is the unique dish to taste and in its texture too.

Veg Recipes – Eggplant Fry Recipe – Nutritional health benefits

Veg Recipes – Eggplant Fry Recipe – Eggplants are good source of iron,calcium and other minerals. Eggplants skin contain essential phyto nutrients which improve blood circulation and nourish the brain. Eggplant is low in calories, contains no fat and its high fiber content,which protects the digestive tract.Eggplants controls the diabetes due to the high fiber and low soluble carbohydrate. Eggplants are high in bioflavonoids, which controls high blood pressure and relieve stress keeps heart healthy.Baked eggplants are more healthier than fried eggplants. Regular consumption of eggplant helps to prevent blood clots and protect from colon cancer.Eggplants contain essential Vitamin K and bioflavonoids, which helps to strengthen the capillaries.

Veg Recipes – Eggplant Fry Recipe – Serving method

Veg Recipes – Eggplant Fry Recipe is an excellent side dish can be served as main course with rice for lunch/meals. This is very simple recipe and good in taste. Eggplant fry takes very less time to prepare that anyone can prepare at any time. Eggplant fry can go well with sambar, rasam and dal curry. Must try recipe,sure you love it. Try it.

 

 


Ingredients

Eggplant-250 gms
Tamarind Juce-1/4 cup
Onion-1
Tomato-1
Green chillies-2
Oil
Salt to taste

For the tempering/tadka:

Mustard-1/4 tsp
Urad dal-1/4 tsp
Red chillies-2
Cumin seeds-1/4 tsp
Curry leaves

Spices:

Turmeric powder-1/4 tsp
Sambar powder-1/2 tsp
Asfoetida-1 pinch


Preparation method

  1. Wash and cut the eggplants into tiny strips.
  2. Heat oil in a pan and fry the chopped eggplants and keep it seperately.
  3. Heat oil in a pan, add mustard, cumin seeds, red chillies, urad dal and curry leaves.
  4. Once it’s spluttered add chopped onions , green chillies and sauté it for 3 mins.
  5. Add chopped tomatoes and cook it till it get smashed.
  6. Add tamarind juice, turmeric powder, sambar powder, hing , salt and allow to cook till oil floats on the top.
  7. Add fried eggplants and mix it well and cook it in a low flame.
  8. Serve it hot with rice and papad

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Dal Dosa -AdaiDal Dosa – Adai – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed lentils. It is very easy to prepare, no need for the fermentation, it is an instant dosa. This batter is slightly coarser from normal dosa batter. You can prepare either thick or thin crispy dosa according to your taste.

This is spicy dosa, so well goes with any sour or coconut related dishes like coconut chutney, avial, tomato chutney, onion chutney and lime pickle. Variations can be made by adding grated carrot, grated coconut, grated ginger, shallots, grated radish and drumstick leaves, spring onions depending on individual preference. You can try egg dosa and masala dosa too. It’s very delicious and yummy dish.

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Recipe Cuisine: Indian;     Preparation Time: 25 mins;    Cooking Time: 20 mins;    Serves:  15 

 Ingredients

 Raw rice -1 cup

Toor dal – ½ cup

Moong dal – ½ cup

Chana dal – ½ cup

Urad dal – ½ cup

 For the grinding

 Red chillies – 4

Cumin seeds -½ tsp

Fennel seeds – ½ tsp

 Ingredients added to the batter

 Turmeric powder – ¼ tsp.

Ginger grated – ¼ tsp (optional)

Onion-1 finely chopped (optional)

Asafoetida – 2pinch

Coriander leaves chopped

Curry leaves

Salt to taste

Oil – (Ghee or Gingelly/Sesame oil is preferable)

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Preparation method

  1. Wash the rice and dal mixture, and soak it For the 2 -3 hours.
  2. Grind it coarsely, not too smooth along with red chillies, cumin seeds, and fennel seeds.
  3. Sprinkle little water, so that the batter is neither thick nor watery.
  4. Add turmeric powder, asafoetida, salt, curry leaves, coriander leaves, onion and ginger (optional) to the batter and mix it well.
  5. Heat the pan and pour a ladle of batter and spread it like a normal dosa. Sprinkle few drops of oil.
  6. Once it’s cooked and golden brown in colour flip it over to the other side.
  7. Sprinkle few drops of oil to get a crispy dosa.
  8. Remove from the pan once it turns to golden brown and cooked well.
  9. Serve it hot with coconut chutney or tomato chutney.

Required techniques: Consistency is very important, add less water to get the right batter consistency.Don’t cook until it gets dry, make sure enough moisture is there.

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Broadbeans Stir Fry

Avarakka poriyal

Broad beans stir fry recipe is very healthy dish cooked in less spices with less oil. Broad beans or lablab beans is very good for health and used all over the world in different names in India it is known as broad beans, avarakkai, chikkukai and so on.you can make simple and quick dishes using broad beans.

Broad beans are also rich in both folate and B vitamins, which we need for nerve and blood cell development, cognitive function and energy.Broad beans are an excellent vegetable source of protein and fibre. This may be a winning combination for weight loss.This food is very low in Saturated Fat, Cholesterol and Sodium.

Broad Beans is good for skin.you will get shiny gorgeous skin. Broad beans leaf’s juice removes any pimple marks or any scars easily. Variety of dishes can be made with broad beans. I have prepared 15 recipes using broad beans, you can watch these recipe videos in my site. This is yummy and simple dish.


Ingredients:

Broad Beans – 250gms

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


 

Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped broad beans  and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook for 15 mins in a low flame.
  5. Serve it hot with rice.

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Eggplant Rice

brinjal riceBrinjal Rice


Ingredients:

Brinjal/ Eggplant

Turmeric powder-1/4 tsp

Asafoetida/hing- 1pinch

Sambar powder-1 tsp

Salt to taste

Oil

 

For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves


Preparation method:

  1. Heat the pan with oil, add mustard seeds, urad dal, cumin seeds, and red chillies and curry leaves.
  2. Once spluttered, add chopped brinjals and sauté it.
  3. Add turmeric powder, hing, sambar powder and salt.
  4. Sprinkle water, cover it and cook For the 15 mins in a low flame.
  5. Add cooked rice, sprinkle sesame oil  and mix it well.
  6. Garnish it with fresh coriander leaves
  7. Serve it hot with raita or papad.

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