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Saturday, February 27, 2010
One of the very few pickles I know to make at home! Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favourite!
INGREDIENTS:
| Tomatoes | 5 nos.,big sized |
| Red chilli powder | 2 tsp |
| Sambhar powder | 2 tsp |
| Turmeric powder | 1/4 tsp |
| Salt | 2 1/4 tsp(adjust accordingly) |
| Jaggery | 1 small piece |
To Roast and powder:
| fenugreek seeds/vendhayam | 1 tsp |
To temper:
| Sesame oil | 5 tblsp |
| Mustard | 1 tsp |
| Curry leaves | 2 sprigs |
| Asafoetida | 1/4 tsp |
Procedure:
- Roast fenugreek seeds in a few drops of oil till golden brown.
- Cool down and powder it .
- Wash the tomatoes and chop them finely.
- Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
- Add the chopped tomatoes and add all the powders and salt.
- Mix well and reduce the flame to medium low.
- Cook for 5-8 minutes , stirring in between to avoid burning.
- Add the jaggery and powdered fenugreek seeds powder and mix well.
- After few minutes(1-2 minutes),at a stage,oil starts oozing out.
- Switch off the stove and cool down.
- Transfer to airtight container and refrigerate. Can be used for a month if handled properly.
- I enjoyed today with curd rice :)
Notes:
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TOMATO THOKKU
One of the very few pickles I know to make at home! Tastes best with curd rice,also can enjoy with stuffed parathas. Recipe source,my mom-in-law :) So obviously my hubby’s favourite!
INGREDIENTS:
| Tomatoes | 5 nos.,big sized |
| Red chilli powder | 2 tsp |
| Sambhar powder | 2 tsp |
| Turmeric powder | 1/4 tsp |
| Salt | 2 1/4 tsp(adjust accordingly) |
| Jaggery | 1 small piece |
To Roast and powder:
| fenugreek seeds/vendhayam | 1 tsp |
To temper:
| Sesame oil | 5 tblsp |
| Mustard | 1 tsp |
| Curry leaves | 2 sprigs |
| Asafoetida | 1/4 tsp |
Procedure:
- Roast fenugreek seeds in a few drops of oil till golden brown.
- Cool down and powder it .
- Wash the tomatoes and chop them finely.
- Heat a heavy bottomed pan with oil and temper with mustard,add curry leaves and asafoetida and fry without burning.
- Add the chopped tomatoes and add all the powders and salt.
- Mix well and reduce the flame to medium low.
- Cook for 5-8 minutes , stirring in between to avoid burning.
- Add the jaggery and powdered fenugreek seeds powder and mix well.
- After few minutes(1-2 minutes),at a stage,oil starts oozing out.
- Switch off the stove and cool down.
- Transfer to airtight container and refrigerate. Can be used for a month if handled properly.
- I enjoyed today with curd rice :)
Notes:
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Friday, February 19, 2010
Every Friday my mom makes some payasam and does vilakku pooja, till date. so I have had this gazillion times before marriage. After marriage, I would have made 4 or 5 times,only when some one visits for lunch. Its very easy to make and ready in less time comparatively(I always stick,adapt the easier one,lazy me ;) ). I have seen my mom-in-law making this in microwave oven and she adds sugar,while my mom adds jaggery. I am loving the jaggery version now a days..hmm..strange…! I used to love the sugar version when my mom used to make!! Taste always keeps on changing for me!!
I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!
This was this Friday's payasam at home :)
Notes:
I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!
Ingredients:(serves 4)
| Aval/rice flakes/poha | 1/2 cup |
| Jaggery | 1/4 cup + 2 tblsp(adjust as per your taste) |
| Milk | 1 cup |
| cardamom powder | A pinch |
| cashews,raisins( I didn't add) | As per your taste. |
| Ghee | A tsp |
Method:(For microwave oven)
- Take a microwavable glass bowl large enough to hold the boiling milk.
- Take the aval and mix half tsp ghee with it and micro wave in high for 2 minutes .Stir in between to ensure even frying.
- Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends,all the milk would have been absorbed by aval.
- Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.
- Add powdered jaggery,elachi and mix well. The jagerry will get dissolved in that heat itself.
- Add more milk to get the desired consistency and just heat for 1 minute in microwave medium.
- Let it stand for a minute and stir well.
- In another microwavable glass bowl,coat the broken cashews with ghee and microwave in high till golden brown,hardly takes time within a minute. And mix it with the payasam.
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This was this Friday's payasam at home :)
Method:(For stove top method)
- Heat a pan with tsp of ghee and fry the cashews till golden brown and in the same pan,add the aval and fry till golden brown.
- Boil milk and add the fried aval to it and cook in medium flame till the aval is done.
- Add the jaggery,elachi and mix well,add milk if needed and mix well in low flame. Don’t boil more than a minute as there are chances of curdling of milk.
- Sinfully delicious payasam is ready in minutes :)
Notes:
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AVAL PAYASAM / RICE FLAKES PAYASAM RECIPE
Every Friday my mom makes some payasam and does vilakku pooja, till date. so I have had this gazillion times before marriage. After marriage, I would have made 4 or 5 times,only when some one visits for lunch. Its very easy to make and ready in less time comparatively(I always stick,adapt the easier one,lazy me ;) ). I have seen my mom-in-law making this in microwave oven and she adds sugar,while my mom adds jaggery. I am loving the jaggery version now a days..hmm..strange…! I used to love the sugar version when my mom used to make!! Taste always keeps on changing for me!!
I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!
This was this Friday's payasam at home :)
Notes:
I have given microwave version,step wise picture. But also the method for stove top method,adopt which ever you are comfortable with!!
Ingredients:(serves 4)
| Aval/rice flakes/poha | 1/2 cup |
| Jaggery | 1/4 cup + 2 tblsp(adjust as per your taste) |
| Milk | 1 cup |
| cardamom powder | A pinch |
| cashews,raisins( I didn't add) | As per your taste. |
| Ghee | A tsp |
Method:(For microwave oven)
- Take a microwavable glass bowl large enough to hold the boiling milk.
- Take the aval and mix half tsp ghee with it and micro wave in high for 2 minutes .Stir in between to ensure even frying.
- Add 1/2 cup of milk, microwave in medium for 3 minutes. By the time it ends,all the milk would have been absorbed by aval.
- Add 1/2 more cup to the aval and again cook in microwave medium for 3 minutes. By now the aval would have got cooked.
- Add powdered jaggery,elachi and mix well. The jagerry will get dissolved in that heat itself.
- Add more milk to get the desired consistency and just heat for 1 minute in microwave medium.
- Let it stand for a minute and stir well.
- In another microwavable glass bowl,coat the broken cashews with ghee and microwave in high till golden brown,hardly takes time within a minute. And mix it with the payasam.
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This was this Friday's payasam at home :)
Method:(For stove top method)
- Heat a pan with tsp of ghee and fry the cashews till golden brown and in the same pan,add the aval and fry till golden brown.
- Boil milk and add the fried aval to it and cook in medium flame till the aval is done.
- Add the jaggery,elachi and mix well,add milk if needed and mix well in low flame. Don’t boil more than a minute as there are chances of curdling of milk.
- Sinfully delicious payasam is ready in minutes :)
Notes:
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Monday, February 15, 2010
An easy breezy recipe,can be made within 10 minutes,and a very flavourful one …especially when we have cold,pepper and garlic helps you to feel relieved,you can enjoy even having as a hot soup! I always make this now and then. I learnt from my mom,enjoyed this rasam right from my childhood!!
Ingredients:
| Pepper | 1 1/2 tblsp |
| Red chilli | 1 no. |
| Garlic | 6-8 flakes |
| Tamarind | 1 small goose berry sized |
| Salt | As per needed |
To temper:
| Ghee | 1 tsp |
| Mustard | 1 tsp |
| Curry leaves | 1 sprig |
| Asafetida | A pinch |
Method:
- Soak tamarind and extract the tamarind juice,keep aside.
- Crush the pepper and red chilli(also can grind in mixer)coarsely.
- Add the garlic(with skin) and crush them roughly.
- Heat a kadai and the items under the ‘To Temper’ table,followed by the quarter part of the crushed pepper and garlic and fry a little.
- Add the tamarind extract and bring to boil,add the remaining crushed pepper and garlic and salt. mix well and switch off(don’t let boil for long time)
- Transfer to the serving bowl and close immediately with a lid.
- Serve hot with rice or enjoy as a soup.
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PEPPER RASAM (WITH GARLIC)
An easy breezy recipe,can be made within 10 minutes,and a very flavourful one …especially when we have cold,pepper and garlic helps you to feel relieved,you can enjoy even having as a hot soup! I always make this now and then. I learnt from my mom,enjoyed this rasam right from my childhood!!
Ingredients:
| Pepper | 1 1/2 tblsp |
| Red chilli | 1 no. |
| Garlic | 6-8 flakes |
| Tamarind | 1 small goose berry sized |
| Salt | As per needed |
To temper:
| Ghee | 1 tsp |
| Mustard | 1 tsp |
| Curry leaves | 1 sprig |
| Asafetida | A pinch |
Method:
- Soak tamarind and extract the tamarind juice,keep aside.
- Crush the pepper and red chilli(also can grind in mixer)coarsely.
- Add the garlic(with skin) and crush them roughly.
- Heat a kadai and the items under the ‘To Temper’ table,followed by the quarter part of the crushed pepper and garlic and fry a little.
- Add the tamarind extract and bring to boil,add the remaining crushed pepper and garlic and salt. mix well and switch off(don’t let boil for long time)
- Transfer to the serving bowl and close immediately with a lid.
- Serve hot with rice or enjoy as a soup.
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Monday, February 8, 2010
Some times(or may be most of the times) in weekend mornings we don’t feel like spending time at kitchen. So I keep Idly/dosa batter and I make some chutney as side dish for breakfast. This is one such a fata fat chutney,this is a fiery hot spicy,also a flavorful chutney! (My FIL’s favorite my favorite too…) perfect for idly and dosa… Try this once,you all would like it!
I was un able to blog regularly for following reasons,hope here after I can catch up with blogging as usual!
Ingredients:
| Lemon/lime | 1 no. (small variety) |
| Red chilli | 8-10 nos.(long variety) |
| Small onions | 2 nos. finely chopped |
| Salt | As needed |
TO Temper:
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | A sprig |
Method:
- Grind red chillies with salt and little water. Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp)
- Temper with the tempering items given under the table and fry the onions till golden brown.
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Mix well and serve with idly or dosa! we had with left over idly batter paniyarams(pulicha maavu paniyaram 
). The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome!
). The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome! 
I was un able to blog regularly for following reasons,hope here after I can catch up with blogging as usual!
- House shifting
- Laptop touch pad was troubling
- No lens(still) for taking step wise picture
LEMONY CHUTNEY – SIDE DISH FOR IDLY/DOSA
Some times(or may be most of the times) in weekend mornings we don’t feel like spending time at kitchen. So I keep Idly/dosa batter and I make some chutney as side dish for breakfast. This is one such a fata fat chutney,this is a fiery hot spicy,also a flavorful chutney! (My FIL’s favorite my favorite too…) perfect for idly and dosa… Try this once,you all would like it!
I was un able to blog regularly for following reasons,hope here after I can catch up with blogging as usual!
Ingredients:
| Lemon/lime | 1 no. (small variety) |
| Red chilli | 8-10 nos.(long variety) |
| Small onions | 2 nos. finely chopped |
| Salt | As needed |
TO Temper:
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | A sprig |
Method:
- Grind red chillies with salt and little water. Transfer to the serving bowl and mix in the lemon juice ( adjust them lemon juice till you don’t feel the spiciness of chillies too much,I added almost 1 and3/4 tblsp)
- Temper with the tempering items given under the table and fry the onions till golden brown.
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Mix well and serve with idly or dosa! we had with left over idly batter paniyarams(pulicha maavu paniyaram ). The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome!
). The chutney carries a wonderful flavor of the fresh lemon . I used our Indian variety so it was awesome! I was un able to blog regularly for following reasons,hope here after I can catch up with blogging as usual!
- House shifting
- Laptop touch pad was troubling
- No lens(still) for taking step wise picture
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