Kothamalli Thovayal

Kothamalli thovayal, we can have a side dish for curd rice and for dosa. Especially it will be a good combination for curd rice.It is very simple and easy to prepare.

Lets move into the preparation.













Ingredients:

Coriander Leaves - 1bunch
Curry Leaves - 10
Red Chilli - 4
Urad Dal - 1tbsp
Hing - 1tbsp
Salt - To Taste
Tamarind - Small Amla size

Method Of Preparation:

- First chop the coriander leaves and keep it a plate.

- Pour oil in pan and add tamarind, chilli, coriander leaves, hing and curry leaves together. Fry well for a minute.

- Add salt too.

- Allow this to be cool.

- Put this in a mixi and grind it well.

- Now keep pan in the gas stove and add oil, mustard seeds, urad, hing and curry leaves. Fry well until it comes golden brownish color.

- Now put the grinded items. Fry well for 5 minutes. there should not be a small quantity of water.

- Kothamalli thovayal is ready for dosa.

Idli Upma

Idli Upma is very easy to prepare. I used to make this upma only with the left-over idlies. You can add a side dish like coconut chutney or sugar.

Ingredients:

Idli - 4 (Left-Over or Fresh)
Small Onion - 6
Red Chillies - 2
Ginger - 1/2 piece
Coriander Leaves - Few
Salt - As you want

For Seasoning:

Oil - 3tbsp
Mustard Seeds - 1tbsp
Urad dal - 1tbsp
Curry Leaves -10
Hing - 1tbsp
Bengal Gram - 1tbsp

Method Of Preparation:

- Cut the idlies and onions into small pieces.

- Keep pan in the gas stove. Pour the oil and put the mustard seeds, urad dal, hing, curryleaves,bengal gram, ginger and onions.

- Fry well, until it comes golden brownish color.

- Now put the smashed idilies and salt together, fry well for 5 to 10 minutes.

- Atlast Garnish with coriander leaves.

- Idli Upma is ready to eat.

Karthigai Special

Thirukarthigai Deepam comes on the month karthigai that is on full moon day. Thirukarthigai is very special in “Thiruvanamali”. Whole month we will celebrate with oil lamps and lights in front of our house. On the Karthigai Deepam day we will keep lot of oil lamps in our house.

There is an interesting story behind to celebrate karthigai. Once upon a time Lord Vishnu and Lord Brahma began to quarrel like who is the most powerful of the two. While they were fighting Lord shiva appeared in the form of a huge pillar of fire.

Lord Shiva said whoever find top or bottom of the fire is the greatest. Brahma took a bird and tired to top of the fire. Vishnu took a giant pig  and tired to bottom of the fire pillar. Both are trying, but they couldnot be able to find both top and bottom of the fire. At that time they both prayed the god. Lord Shiva appeared with the huge pillar of fire.Finally they realised that the pillar wasnone other than Lord shiva.

Lord Shiva appeared as a hill Arunachala at Thiruvanamali in TamilNadu. Thiruvanamali and Arunachala translate as "Holy Fire Hill". Every year thousands of devotees flocks to Tiruvanamali to see the spectacular Karthigai deepam there.

For thirukarthigai we will do appam and pori .

- Decorate with oil lamps in the kolam.

- We will decorate our house with mavu kolam.

- We will keep elephant lamp for our brothers. That is the sign of prosperity and wealth.
- Once upon a time there lived a King and he had only one daughter. She loved an elephant which grewed with her and she considered the elephant as her own brother. After she get married she missed the elephant very much. For every thirukarthigai she lift lamp(ie; yanai vilaku) and she prepare "Adai" and keep them as neivedhyam for festival.

Channa Masala

Channa Masala ohh my god superb side dish for puri.

Ingredients:

Channa - 1cup

Coriander Powder -1tbsp

Garam Masala - 1tbsp

Salt - As you want

Green peas - 1/4cup

To Grind:

Onion  -2

Tomato -2

Garlic -2

Ginger -1piece

Method Of Preparation:

-Soak channa overnight. Pressure cooks with salt and allow it to for 4 whistles.

-Boil the peas and take it in a bowl.

- Finally grind the above ingredients to the mixer.

-Keep pan and add oil and jeera. Let it Splutter. Now put the grinded paste, coriander powder and garam masala. Add salt.

-Now add channa and peas together.

-Add small amount of water.

-Let it boil for 10minutes.

-Atlast garnish with coriander leaves.

-Channa masala is ready for puri.

Vegetable Kuruma

I got this kuruma in an awesome way.

Sure you can try this dish.

Ingredients:

Beans - 4

Potato -1

Carrot -1

Green Peas - ¼ cup

Meel Maker - 10

Big Onion -1

Tomato - 1

To Grind:

Shredded coconut - 1/2cup

Cinnamon Stick -1

Cloves -1

Green Chilli - 2

Red Chilli -1

Jeera - 1tbsp

Ginger - 1

Garlic -1

Method Of Preparation:

- Chopped the vegetables, tomato and onion.

- Boil peas and meel maker.

-Boil the veggies with salt and take it a plate.

-Finally grind the above ingredients to grind.

- Keep pan in the gas pour the oil and add jeera, onion and tomato. Add salt for this, humm put turmeric and curry leaves. Fry well for 5minutes.

-Now add the cooked veggies, peas and meel maker.

-Finally add the grinded paste and fry for 10minutes.

-Atlast garnish with coriander leaves.

- Veg kuruma is ready.

Potato Rice

In one line I will say “EASY TO PREPARE”.
 

Ingredients:

Potato - 4

Turmeric Powder - 2tbsp

Cooked Rice - 4cups

Chilli Powder - 2tbsp

Curry Leaves - Few

Hing -1tbsp

Green Peas - Few (optional)

Mustard Seeds - 1tbsp                                                                                                          

Salt - As you want

Method of preparation:

- Pressure cook rice and take it in a bowl.

- Now chop the potatoes in small pieces.

- Boil the potatoes, peas and take it in a plate.

- Keep kadai in the gas, add oil, mustard seeds, hing, curry leaves, and chilli powder.

-  Add boiled potato, peas and fry for 5minutes.

-  Now add cooked rice too, fry for 5 to 10 minutes.

- Potato rice is ready.

Tomato Chutney

 Tomato chutney goes very well with Dosa and Idli.

Ingredients:

Tomato - 4

Big Onion - 4

Garlic -3

Tamarind - Few(optional)

Curry Leaves - 10

Coriander Leaves - few

Red Chilli -5

Oil- 4tbsp

Salt - As you want

Hing - 1tbsp

Method Of Preparation:

-Keep kadai in the gas pour the oil and put the chopped onion, tamarind, red chilli, tomato, hing, garlic,curry leaves, coriander leaves ans salt.

-Fry this well for atleast 10 mintues.

-Allow it to cool.

- Now grind the fried items in mixer grinder.

- Take it in a bowl.

- Now keep pan and add oil, mustard seeds, hing, curry leaves. Let it becomes golden brownish color.

- Put the fried items to the prepared chutney.

-Tomato Chutney is ready for dos and idli.

Ulutham Parupu Sadham

Ulutham parupu sadham is very healthy food. Taste will not be good but it’s very good for health especially for women ( back pain).  

Ingredients:

Raw Rice - 1Cup

Whole Urad dal - 1/2 Cup

Garlic - 5

Ghee - 1tbsp

Salt - As you want

Method Of Preparation:

- Soak urad dal overnight.

- Clean rice well.

- Now take a vessel and put the ural dal, rice, garlic, salt, hing, and ghee.

- Pour 3tumblers of water.

- Pressure cook for 4 whistles.

- Ulutham parupu sadham is ready.

Simple Rasam ( Method 1)

 Rasam is good for winter season.

Ingredients:

Tamarind - Few

Pepper - 1tbsp      

Jeera - 1tbsp

Red Chilli - 2

Coriander Seeds - 1tbsp

Garlic - 2

Tomato - 1

Curry Leaves – Few

Coriander Leaves – Few

Method Of Preparation:

- Soak tamarind for 10minutes.

- Grind  pepper, jeera, red chilli, coriander seeds and garlic.

-Smash  tamarind well.

-Now keep  kadai in the pan and add the oil,  mustard seeds, hing, curry leaves and the grinded items. Fry for a minute.

-Pour tamarind water and put the tomato and salt.

- Boil it for 5minutes.

- Simple rasam is ready.

Tomato Rasam

My favourite dish is rasam. There are different varities of rasam like parupu rasam, melagu rasam, and tomato rasam. Today I have an idea to prepare tomato rasam.

Rasam is the easiest one to prepare.

Ingredients:

Tomato - 1 1/2

Pepper Corns - 1 tbsp

Garlic - 1

Green Chilli -1

Thoor Dal - 1 tbsp

Tamarind - Few

Coriander Seeds - 1tbsp

Coriander Leaves - 15

Curry Leaves - Few

Salt - As you want

Method of Preparation:

      - Soak Tamarind for 15minutes.

- Grind Pepper, jeera, green chilli, coriander seeds, curry leaves, coriander    leaves. Keep it aside.

- Now grind  tomato like half pieced with little bit essence.

- Extract  tamarind water without any pieces, with this put the grinded items and grinded tomato too.

- Now drop the oil in the pan. 

- Add mustard seeds, hing and curry leaves

- Now pour  tamarind water with the mix of grinded items.

- Stir for 5minutes.

- At last Garnish with coriander leaves.

- Rasam is hot to serve.

Gulamb Jamun

Gulab Jamun is the very very popular result in India. It is the very easier recipe.

Usually we will prepare sweet varieties for all types of functions. This time I have an idea to prepare jamun for my birthday day celebration.

It is one of the favorite desserts for me. Ok let’s go into the preparation.

Ingredients:

MTR Jamoon Mix – 250g

Water – 1litre

Sugar – 750g

Cardamom Powder – 6 tbsp

Ghee – For frying

Rose Essence is optional

Method of Dough:

- In an empty vessel, put the MTR jamun mix and add 2 tbsp of ghee and mix them well.

- Pour  water slowly and make the dough without lumps.

- Now the dough becomes very soft.

- Allow the dough to stay for 5 to 10 mintues.

- Now apply ghee into your hands and make small balls.

Method of Sugar Syrup:

- For 250g MTR mix powder, pour 1 litre of water in a vessel and add 750g of sugar.

- If you want more syrup than this, then you can add water and sugar as you want.

- Heat them for half an hour. At the end, put the cardamom power.

- If you want rose essence and saffron essence you can add now.

- Make the essence to be thick so that the syrup will easily get into the jamun.

- At last, you can add the rose essence, if you want.

Method of Gulab jamun:

- Heat the pan and pour the ghee.

- Put the jamoon balls one by one .

- Let it has to comes like dark brownish colour.

- Keep it aside. It has to be some what cool.

- After it becomes cool, you can put into the sugar syrup one by one.

- Soak the fried jamun in hot sugar syrup.

- Gulab jamun is ready to eat.

-Atlast if you want you can put small small badam pieces into the each jamun.

Vathakuzhambu

Vathakuzhambu with potato is one of the excellent combinations to eat. Most of the time   I will do this dish. We can add vathakuzhambu as a side dish for curd rice too.

Ingredients:

Manathakali - 2 tbsp

Sundaikai - 2 tbsp

Fenugreek Seeds ( Vendhayam) - 1tbsp

Hing- 1 tbsp

Curry leaves - 10

Tamarind – Big Amla size

Salt - As you want

Method of preparation:

- Soak Tamarind for half an hour.  Smash it well.

- Keep  pan and add oil, mustard seeds, vendhayam, manathakali, sundaikai, hing, and curry leaves. Fry well until it comes golden brown.

- Humm put sambar podi or vathakuzhambu podi. Fry well for a minute.

- Now pour smashed tamarind water. Finally add salt to taste.

- It has to cook for 15 to 20 minutes until it comes like thick paste.

- Now vathakuzhambu is ready.