CarrotBeans Poriyal

Carrot can be eaten in variety of ways. I made the combination with beans. The preparation of this poriyal is very simple and easy. It has Vitaminc energy. This combination suits for all types of kuzhambu varieties and you can eat this as snack too.

Let’s start the preparation.



Ingredients:

Carrot - ¼ Kg
Beans - 100g
Shredded Coconut - Few
Red Chilli - 1
Turmeric Powder - 1tbsp
Mustard Seeds - 1tbsp
Urad dal - 1tbsp
Hing - 1tbsp
Curry Leaves -10
Oil - 2tbsp

Podi preparation:

Coriander Seeds - 1 tbsp.
Red Chilli - 1.
Raw Rice - ½ tbsp.
Bengal Gram - 2 tbsp.

Method of preparation:

- Let see about the podi preparation, pour the gingelly oil in the pan and put coriander seeds, redchili, raw rice, bengal gram .

- Fry this well until it comes brownish. Grind the fried items after it becomes cool. Podi is ready now.

- Now Come to the Preparation of veggie parts.

- Cut the beans and carrot in small cubes.

- Boil the vegetables and keep it aside.

- Keep the pan in the gas stove, drop the oil and put the turmeric powder, mustard seeds, hing, red chilli and curry leaves.

- Fry well until it becomes golden brownish color.

- Now put the boiled vegetables, podi and salt.

- At last add the grated coconut.

- Fry well for 5minutes until the raw smell of podi vanishes.

- Now the delicious yummy carrot, beans poriyal is ready to serve.

Rava Kesari

Rava kesari is my all time favourite sweet. It’s a very popular sweet in south India. It is easy to prepare for all type of functions. Today i have an idea to prepare for “Vaikunta Ekadashi”.

Here is my recipe.



Ingredients:

Semolina - 1 Cup
Sugar - 2 Cup
Ghee - 3tbsp
Water - 4Cups
Cardamom - 2tbsp
Cashews - 10
Raisins – 7
Color powder – 2tbsp

Method of preparation:

- First roast ravai with ghee and keep it aside.

- Boil water for 5 to 10 minutes, add the kesari powder and elaichi.

- Put  ravai in the boiling water, and cook until the water vanishes.

- Now add the sugar and mix well for 10 minutes.

- Fry cashews and raisins in a pan and add this item to the boiled ravai.

- At last add few ghee and mix well for 5 minutes.

- Kesari is hot to serve.

Sweet and Sour Ragi Vermicelli Upma

The preparation of ragi is very easy and it is very healthy too. I prefer Anil brand for preparing ragi. We can take this dish as breakfast or dinner. It’s very easy to prepare in weekdays for office goers. It will take around 20minutes for the preparation.Fat and cholesterol free, and it has proteins, calcium and iron. It’s good with sugar and coconut chutney, so if you see the Anil brand packet in near by grocery shop. Don’t hesitate to buy. Sure! You will like. Now let’s see about sweet ragi and sour ragi preparation.



Ingredients:

Ragi Semiya - 100g
Small Onion - 3 to 4 pieces
Green Chili - 2
Curry Leaves - 10
Mustard Seeds - 1tbsp
Bengal Gram - 1tbsp
Hing - 1tbsp
Shredded Coconut - 1Cup
Salt - As you want.

Preparation of Sweet Ragi:



- Take 2litres of water in a large amount of bowl and put the required quantity of salt.

- Now soak ragi in this water, for 3minutes.

- After 3minutes, drain the water completely.

- Don’t keep more than 3minutes, otherwise it will become loose.

- Now cook this in idli tray for 10minutes.

- After 10minutes take the boiled ragi in a separate bowl.

- Mix the grated coconut with ragi.

- If you want you can add raw gingelly oil and mix.

- Now Sweet Ragi is ready to eat.



Preparation of Sour Ragi:



- Cut the onion and chili in small cubes and keep it aside.

- Take 2litres of water in a large amount of bowl and put the required quantity of salt.

- Now soak ragi in this water, for 3minutes.

- After 3minutes, drain the water completely.

- Don’t keep more than 3minutes, otherwise it will become loose.

- Now cook this in idly tray for 10minutes.

- After 10minutes take the boiled ragi in a separate bowl.

- Keep pan in a gas stove, pour the oil and put the mustard seeds, Bengal gram, hing, onion, and chili and curry leaves.

- Fry well until it becomes golden brownish color.

-  Add cooked ragi vermicelli in the pan and fry well for 3 to 4 minutes.

- Now serve hot.



Note:

- Its good for the sugar patient.

- Serve without sugar for the sugar patient.

Adai Dosa

Adai is the healthy tiffan. At least once a month this needs to be taken. It contains proteins, vitamins and iron. The adai has different varieties of lentils. For pongal and other functions will have adai and aviyal combinations. It is a traditional food to prepare for functions. Adai is one kind of dosa which is thick and crispy. It’s very good for children to increase the immune power.

The best combination for adai is aviyal, jaggery, coconut chuttney and butter.


Ingredients:

Boiled Rice - 1 Cup
Urad Dal - ½ Cup
Thoor dal - 1 Cup
Bengal Gram -1 Cup
Moong Dal -2 tbsp
Raw Rice - 2 tbsp
Small onion - 4
Shredded Coconut - ½ cup
Ginger - Half piece
Curry Leaves - 10
Red Chili - 5
Green Chili - 2
Hing - A pinch
Salt - As you want

Method of Preparation:

- Soak all the dals in a separate bowl for 2 hours.

- Soak boiled rice and raw rice in a separate bowl for 2hours.

- Remove the outer cover for the onion and keep it aside.

- Take shredded coconut in a separate bowl.

- After 2 hours, grind the dals, rice, Red chili, green chili, hing, shredded coconut, ginger, curry leaves, onion and salt together.

- Don’t grind as smooth, it should be crispy.

- Take it in a bowl.

- Now the preparation of adai mavu is ready.

Preparation of batter:



- Heat a griddle and drop the oil. Pour the batter and spread it to make a perfect round shape.

- Don’t make it very thin like ordinary dosa. It should be in thick layer.




- This is a healthy, balanced diet for us.

- Serve adai with aviyal, jaggery, coconut chutney and butter.

- Pick all this side dish or any one from your choice.

Aviyal

Aviyal is one of the awesome side dish. A delightful food of vegetables in a thick, creamy, coconut curry. It is a must dish for all festivals. It’s the very famous dish for marriages and other functions. Aviyal with sambar, rasam and morekuzhambu is my favourite combination. You can try the same. Now let’s start the preparation.




Ingredients:

Carrot - 2
Potato - 1
Beans - 5
Green Beans - 20
Turmeric power - 1tbsp
Curry Leaves - 10
Coconut - 1 Cup
Jeera - 2tbsp
Chili - 2
Water - 1 ½ tumbler
Coconut Oil - 1tbsp
Curd - 1 spoon
Mustard Seeds - 1 tbsp
Hing - 1 tbsp.
Salt - As you want
Saffola Oil - 2 tbsp


Method of Preparation:

- Cut the vegetables in a length wise and it should be in thick way.

- If you want add more vegetables like drumstick, brinjal, valakai, chow chow etc.

- Keep pan and add the vegetables, turmeric powder and salt to cook.

- Make sure the water should not be more or else the dish will be watery not thick.

- Grind the coconut, jeera and chili, take it in bowl.

- Add the grinded items in the cooked vegetables.

- Cook for 30seconds.

- Keep it aside.

- Keep pan in a gas stove. Pour the saffola oil and put mustard seeds, hing and Curry leaves.

- Fry well until it comes Golden Brownish color.

- Put this to the boiled items.

- At Last add curd and Coconut oil.

- Aviyal is ready to Eat.

Vendaikkai MoreKuzhambu

Morekuzhlambu is the traditional recipe. It is easy to prepare too. It’s good to prepare in summer time. This takes around 20 minutes, including the time of grinding and cutting the vegetables. There are different varities of MoreKuzhambu I have picked Ladies finger MoreKuzhambu. It is too tasty. This dish is usually served for lunch and the good combination of paruppu usilie, potato poriyal or papad as a side dish. My hubby likes this dish very much.

Usually he wants to prepare this dish. I will prepare once in a week.



Ingredients:

Curd - 2 to 3 cups.
Shredded Coconut - 1cup
Coriander seeds - 1 tbsp
Bengal Gram - 2 tbsp
Green chili - 2
Red Chili - 2
Turmeric - 1 tbsp
Jeera - 1 tbsp
Ladies Finger - 5
Mustard seeds - 1 tbsp
Hing - 1 tbsp
Curry leaves - 10
Coriander Leaves - Few
Salt - As you want


Method of Preparation:

- First soak the Bengal gram in warm water for 20 minutes.

- Fry the coriander seeds, and keep it aside.

- Now grind the coconut, bengal gram, jeera, green chili and coriander seeds.



- Pour the oil, turmeric powder and salt in the pan, put the ladies finger and fry well.

- Take it in a separate bowl.

- Take the curd in a separate bowl and put the salt, hing and turmeric powder, smash it well without any lumps.

- Keep the pan in a gas stove; pour oil (instead of gingely oil, if you want, you can add coconut oil).

- Put mustard seeds, curry leaves, and pour the beated curd items and add the fried vendaikkai.

- Cook for 30 seconds in a low flame.

- At last garnish with coriander leaves.

- Vendaikkai Morekuzhambu is ready to serve.

Vermicelli Upma (Semiya)

Semiya upma is my favorite tiffan. It is a south Indian food .We can cook this within 20 mintues, often I will cook during the holidays. We can take this as breakfast or dinner. We can also add some vegetables for different taste. I like to add sugar or mango pickle as a side dish to eat. I have tried this two to three times; at the first time semiya got chaos up, third time output is excellent. Ok now let’s see about the preparation of sevai.




Ingredients:

Vermicelli - 100g
Water - 2 tumbler
Beans - 2
Carrot - 1
Tomato - 1
Green Peas - 15
Big Onion - 1
Green chilli - 2
Ginger - Half
Shredded Coconut - 2tbsp
Hing - 1tbsp
Ghee - 2tbsp
Mustard Seeds - 1tbsp
Salt - To Taste
Curry Leaves -10
Coriander Leaves - Few

Method of preparation:
- Cut the vegetables, chili, onion and ginger in small cubes. You can add any other vegetables of your choice.

- I prefer Anil or Bambino brand which is fine roasted.

- Keep the pan in the stove.

- Pour the oil and put the mustard seeds, hing, chili, ginger, curry leaves and onion, fry well for 2 minutes until it comes golden brownish.

- Put the tomato and fry well for 1minute.

- Add all the vegetables and fry for 2 – 3 minutes.

- Once vegetable fried. You can pour 2 tumbler of water.

- Add salt to taste.

- Close the pan for 5 minutes till the vegetable cooked.

- You have to be very careful now, put the sevai and mix well till it boils; then fry deeply until the water dries.

- Now add Ghee and mix well.

- Spread the shredded coconut and fry well for 2mintues.

- Garnish with coriander leaves.

- Simple yummy colorful recipe is hot to serve.





Note:
- Don’t add too much of water. Water proportion, for 100g add 2 tumblers.

- If you want you can add turmeric powder

Potato Poriyal

Potato Poriyal is the excellent combination for all kinds of kuzhambu and sambar rice.No tongue said I hate potato poriyal. It is the most lovable dish for everyone. Here we start with simple poriyal preparation.




Ingredients:

Potato - 2
Green Chilli - 2
Curry Leaves - 10
Mustard seeds - 1tbsp
Kara podi - 1tbsp
Turmeric powder - 1tbsp
Shredded Coconut - 1cup
Coriander Seeds - 1tbsp
Bengal Gram - 1tbsp
Raw rice - 1tbsp
Redchili - 1

Podi preparation:

Coriander Seeds -1 tbsp.
Red Chili -1/2.
Raw Rice - ½ tbsp.
Bengal Gram -2 tbsp.


Method of preparation:

- Let see about the podi preparation, pour the gingelly oil in the pan and put coriander seeds, redchili, raw rice, and Bengal Gram.

- Fry this well until it comes brownish. Grind the fried items after it becomes cool. Podi is ready now.

- Boil the potato in a pressure cooker for 15mintues.

- Remove the potato skin and cut it in small cubes.

- Keep the pan, pour the oil, mustard seeds, turmeric powder, kara podi, greenchili and curry leaves.

- Now put the boiled potato, salt, podi and fry well.

- After 2minutes put the shredded coconut and fry well for 5mintues.

- Potato Poriyal is ready now.