Recipe for making sweet and kaara kozhukattai for Ganesh Chathurthi festival. Video Recipe.

Here is a basic recipe for making sweet and savory dumplings for the festival. The dumplings are usually made with soaked and ground rice batter. Here is how to do it.

VIDEO of making Kozhukattai

Here is how to do Kaara Kozhukattai

Soak 1/2 cup of rice in water for two hours. The rice can be soaked overnite too!.
Now, grind the rice with some water. The quantity of water used while grinding will determine the final texture of the kozhukattai. For every cup of rice used, add exactly same cup of water while grinding. Water to rice ratio 1:1. Too little water will give a really hard Kozhukattai and adding a lot of water will make the Kozhukattai gummy. So use the correct measurement of water while grinding. Grind to a really smooth fine paste. Set aside.

Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, urad dal and the chana dal. Add in the minced ginger, chopped curry leaves and hing. Wait for the chana dal to brown. Add in the salt. Saute for a minute.

Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.

Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.

Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.

Serve hot with coconut chutney

Here is how to do sweet kozhukattai

We need the same batter as we did for kaara kozhukattai. Get them ready. Heat oil in a pan and add in the shredded coconut. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.

Dip hands in water and make small rounds from the dough. Set aside. If the hands are becoming gummy, wash and start again.

Take half a cup of jaggery and boil it with 500ml of water. Add in dry ginger and crushed cardamom. Boil until all the jaggery is melted. Remove off heat. Jaggery almost always has some sand residue. So strain the boiled jaggery water on a muslin cloth or a strainer. Set aside.

Bring the jaggery water to a boil and add in the round dumplings. Let it simmer for 15 minutes.

Take two teaspoon of rice flour and dissolve the flour in little water. Add it to the pan. Simmer for two minutes more. Sweet kozhukattai is ready.

Wishing you all readers a great day with your family and friends.

How to make Kozhukattai for Ganesh Chaturthi

 

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Prep time

25 mins

Cook time

30 mins

Total time

55 mins

 

Kozhukattai for Ganesh Chaturthi

Author: Kannamma - Suguna Vinodh

Recipe type: Festival Food

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

For Kaara Kozhukattai

• ½ cup raw rice
• ½ cup water (for grinding rice)
• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ½ teaspoon urad dal
• ½ teaspoon chana dal
• ¼ teaspoon minced ginger
• 1 teaspoon chopped curry leaves
• pinch of hing
• 2 tablespoon fresh shredded coconut
• ½ teaspoon salt

For Sweet Kozhukattai

• ½ cup raw rice
• ½ cup water (for grinding rice)
• a pinch of dry ginger powder
• 2 cardamom, crushed
• ½ cup jaggery
• 500 ml water for making jaggery syrup
• 2 teaspoon rice flour
• ¼ cup water for dissolving rice flour

Instructions

For Kaara Kozhukattai

1. Soak the rice in water for two hours. Grind with 1:1 water to a smooth paste. Set aside.
2. Heat sesame oil (gingely oil) in a pan and add in the mustard seeds, urad dal and the chana dal. Add in the minced ginger, chopped curry leaves and hing. Wait for the chana dal to brown. Add in the salt. Saute for a minute.
3. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.
4. Let the dough become warm. When the dough is still warm, dip your hands in cold water and take a small lemon size ball of dough. Press the dough a little to form oblong shaped dumplings. Set aside.
5. Place the dumplings on an idli plate or any flat plate and steam it for 15 minutes on a medium flame. The dumplings would become slightly glossy after steaming. Remove from heat.
6. Serve hot with coconut chutney,

For Sweet Kozhukattai

1. Soak the rice in water for two hours. Grind with 1:1 water to a smooth paste. Set aside.
2. Heat oil in a pan and add in the shredded coconut. Add in the ground rice mixture and stir with a spatula. The rice mixture will immediately thicken up into a mass of dough. Set aside to cool a bit.
3. Dip hands in water and make small rounds from the dough. Set aside. If the hands are becoming gummy, wash and start again.
4. Take half a cup of jaggery and boil it with 500ml of water. Add in dry ginger and crushed cardamom. Boil until all the jaggery is melted. Remove off heat. Jaggery almost always has some sand residue. So strain the boiled jaggery water on a muslin cloth or a strainer. Set aside.
5. Bring the jaggery water to a boil and add in the round dumplings. Let it simmer for 15 minutes.
6. Take two teaspoon of rice flour and dissolve the flour in little water. Add it to the pan. Simmer for two minutes more. Sweet kozhukattai is ready.

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The post How to make Kozhukattai for Ganesh Chaturthi appeared first on Kannamma Cooks.

Recipe for easy and quick pakora made with leftover rice. A quick and easy evening snack that can be prepared in minutes. Recipe with step by step pictures.

This is a perfect recipe to put together for a snack when you have surprise visitors at home. The main ingredient for this recipe is cooked rice. Cooked rice is mixed with veggies and spices and is deep fried. The rice pakoras come out very crispy and is a perfect way to make use of that little leftover rice. Here is how to do leftover rice pakora.

Take a bowl and add in two cups of cooked rice. Mash well with hands.

Add in finely chopped onions, coriander leaves, chopped green chillies, salt, asafoetida and cumin seeds. Add in a little besan (chickpea flour) for binding the batter. Mix well to combine.

Heat oil in a kadai until hot. Gently drop little pieces of the batter in oil.

The batter will form a lot of bubbles at first. The bubbles will subside after a couple of minutes. Fry till the pakoras are golden.

Serve hot with tea.

Leftover rice pakora

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Recipe for easy and quick pakora made with leftover rice. A quick and easy evening snack that can be prepared in minutes. Recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer, snack

Cuisine: Indian

Serves: 3 servings

Ingredients

• 2 cups cooked rice
• ¼ cup besan (chickpea flour)
• 1 onion, finely chopped
• 3 sprigs coriander leaves, finely chopped
• 2 green chillies, finely chopped
• ½ teaspoon salt
• pinch of asafoetida
• ¼ teaspoon cumin seeds

Instructions

1. Take a bowl and add in two cups of cooked rice. Mash well with hands.
2. Add in finely chopped onions, coriander leaves, chopped green chillies, salt, asafoetida and cumin seeds. Add in besan (chickpea flour) for binding the batter. Mix well to combine.
3. Heat oil in a kadai until hot. Gently drop little pieces of the batter in oil.
4. The batter will form a lot of bubbles at first. The bubbles will subside after a couple of minutes. Fry till the pakoras are golden.
5. Serve with tea.

3.5.3226

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Recipe for poondu chutney. Spicy garlic chutney for idli and dosa. Poondu Chutney recipe with step by step pictures.

This is a perfect chutney for all garlic lovers. It goes real well with idli and dosa. I peel the garlic and small onions / Indian shallots at night itself and store in the refrigerator so making the chutney in the morning is a breeze. If storing, store in an airtight box so the fridge doesn’t smell of garlic and onions. Here is how to do Poondu Chutney / Garlic Chutney.

Peel the garlic and small onions / Indian shallots. Set aside.

Heat sesame oil / gingely oil in a pan until hot. Gingely oil imparts a nice aroma to the chutney. When the oil is hot add in the urad dal and the dried red chillies. I like to use the bydagi chillies as it imparts a nice red colour. When the chillies are fried and plump, remove from oil and set aside, else the chillies will burn.

When the dal is brown, add in the garlic and small onions.

Add in a sprig of curry leaves. Add in the salt.

Fry till the garlic and onions are nice and brown.

Remove the fried onions and garlic and add it to the mixie along with the fried red chillies. Add in the tamarind, salt and a pinch of jaggery. We like the faint sweetness of jaggery at home. Jaggery is optional. Add in quarter cup of water.

Grind to a smooth paste.

Serve hot with idli and dosa.

Set Dosa, Home made set dosa batter, Set dosa recipe

How to make Soft Idli Recipe

Poondu Chutney, Garlic Chutney Recipe

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Poondu Chutney

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon gingely oil / Indian sesame oil
• 1 teaspoon urad dal
• 4 dried red chillies
• 1 sprig curry leaves
• 2 heads/pods garlic, peeled
• 15 small onions, Indian shallots, peeled
• ¼ teaspoon tamarind paste
• ¼ teaspoon salt
• a pinch of jaggery (optional)

Instructions

1. Peel the garlic and small onions / Indian shallots. Set aside.
2. Heat sesame oil / gingely oil in a pan until hot. When the oil is hot add in the urad dal and the dried red chillies.
3. When the dal is brown, add in the garlic and small onions. Add in the curry leaves. Add in the salt.
4. Fry till the garlic and onions are nice and brown.
5. Remove the fried onions and garlic and add it to the mixie along with the fried red chillies. Add in the tamarind, salt and a pinch of jaggery. Add in quarter cup of water.
6. Grind to a smooth paste.

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Recipe for karuppu ulundhu chutney. Spicy chutney made with black gram dal / urad dal with chillies and coconut. Perfect accompaniment for idli and dosa.

I got this recipe from Vinodh’s cousin Mahesh Akka. There are some people who are so much fun to be with. She sits right on top of that list. Whenever we meet, we laugh and laugh till our stomach hurts with all that she tells. Just imagine laughing for two hours straight without a break. There is never a dull moment when she is around. She has the gift of narration and everyone enjoys her stories and company. A simple, so simple, fun loving person. She is very unique. For example, when we walk, she will take a moment to stop near a tree and enjoy the leaves or the color of the branch or something that’s so mundane. She thoroughly enjoys these little things in life and that’s something I really like in her. She is very spiritual and a superb human being. She keeps giving these little tips for everyday cooking and this recipe is from her. Its super duper delicious. Mahesh akka, I donno if you will ever read this (she is not an internet person), we love you a lot. Stay blessed.

Here is how to do karuppu ulundhu chutney.
Usually husked urad dal is used for chutneys. We will be using black urad dal today for this recipe. Black urad is highly nutritious and rich in fiber.

Dry roast dry red chillies until fragrant. Remove and set aside on a plate to cool. Heat Indian sesame oil / gingely oil in a pan until hot. Add in the black urad dal.

Add in fresh curry leaves to the dal. Saute on a low flame until the dal is fried and nice and golden. Once the dal is golden, remove and set aside on a plate to cool.

Take a small jar and add in the coconut, tamarind, salt, fried chillies and the dal mixture. I also add a pinch of jaggery. Jaggery is optional but that little addition nicely rounds up the flavour of the chutney. Add in around quarter cup of water and grind to a smooth paste. Add more water if necessary.

Serve hot with brown rice idli or vendhaya dosa.

4.0 from 1 reviews

karuppu ulundhu chutney , Black gram chutney with coconut

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for karuppu ulundhu chutney. Spicy chutney made with black gram dal / urad dal with chillies and coconut. Perfect accompaniment for idli and dosa.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon Indian sesame oil / gingely oil
• 4 dry red chillies
• ¼ cup black urad dal
• 1 sprig curry leaves
• ½ cup fresh shredded coconut
• ½ teaspoon tamarind paste or (1/4 inch piece tamarind)
• ¼ teaspoon jaggery
• ½ teaspoon salt
• ¼ -1/2 cup water to grind

Instructions

1. Dry roast dry red chillies until fragrant. Remove and set aside on a plate to cool. Heat Indian sesame oil / gingely oil in a pan until hot. Add in the black urad dal.
2. Add in fresh curry leaves to the dal. Saute on a low flame until the dal is fried and nice and golden. Once the dal is golden, remove and set aside on a plate to cool.
3. Take a small jar and add in the coconut, tamarind, salt, jaggery, fried chillies and the dal mixture.
4. Add in around quarter cup of water and grind to a smooth paste. Add more water if required.
5. Serve hot with brown rice idli or vendhaya dosa.

3.5.3226

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Recipe for Mushroom Croquettes. Step by step recipe. Perfect appetizer and also perfect for evening after school snack with tea.

I fell in love with Julia Child during my early years in America. When my son was an infant, he had a terrible issue with acid reflux at night and he would sleep only on my shoulders. I had to sit straight for hours with him on the couch so he would sleep. It would be way past midnight and I was wide awake on the couch. It was “sleepless in Lajolla” days. The only thing I could see on TV without audio at that time of the night and still understand was cooking shows. To my luck, PBS would do a marathon night everyday of “French Chef with Julia”. The moment I stumbled upon her, it was love at first sight. I just loved her. I so loved her that I started Tivo-ing and got myself a headset that could be connected to the TV. So Julia gave me company every night. She was so knowledgeable, funny, silly and so so nice to watch. Then I gifted myself the magnanimous book “Mastering the art of french cooking”. This recipe from the book is one of our family favorites. The mushroom croquettes are so crispy on the outside and so creamy on the inside. I get the oohs and aahs after friends taste this recipe. Here is how to do it.

Note: There are a lot of steps involved in this recipe. So plan ahead!
I have adapted this recipe based on the original croquettes from the book.

Veggie Prep
Heat a teaspoon of butter and add in finely chopped mushroom and salt.

Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.
The thick sauce / filling
Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk.

Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.

Remove from heat and add in a egg yolk.

Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce.

Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg. I use a micro-plane zester to zest nutmeg. Do not add too much nutmeg as it will over power the sauce.

Add in the sauteed mushroom. Mix well to combine.

Spread 1/2 inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.
Coating in flour and crumbs

Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate. I just run a couple of old bread in the mixie to make my own fresh bread crumbs.

Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square. Be gentle. The mixture will be very soft.

Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.

Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.

Gently shape the ball and arrange on a plate.
Note: At this stage the croquettes can be refrigerated and deep fried later whenever required.

Deep Frying
Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.

Drain on paper towels.

Serve immediately. Croquettes need to be served piping hot!

Mushroom Croquettes Recipe

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe for Mushroom Croquettes. Step by step recipe. Perfect appetizer and also perfect for evening after school snack with tea.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: French

Serves: 12-15 croquettes

Ingredients

For the veggie

• 200 grams button mushroom
• 1 teaspoon butter
• ½ teaspoon salt

For the sauce / filling

• ¼ cup all purpose flour (maida)
• ¾ cup milk
• 1 egg yolk
• ¼ teaspoon black pepper powder
• pinch of nutmeg
• 1 tablespoon butter
• 1 teaspoon butter for coating the plate

Coating in flour and crumbs

• ½ cup all purpose flour (maida)
• 1 egg white (whisked well)
• 1 cup bread crumbs
• 500 ml sunflower oil / vegetable oil for deep frying

Instructions

Veggie Prep

1. Heat a teaspoon of butter and add in finely chopped mushroom and salt. Saute till the mushroom is completely dry and soft. Set aside on a plate to cool.

The thick sauce / filling

1. Add all purpose flour (maida) and milk to a pan and mix well with a wire whisk. Place the pan on heat and stir well. The mixture will slowly start to thicken and lump up.
2. Remove from heat and add in a egg yolk. Whisk well. When smooth, place the mixture on stove and stir two minutes to thicken the sauce. Remove from heat. Add in the butter, pepper and a pinch of fresh nutmeg.
3. Add in the sauteed mushroom. Mix well to combine.
4. Spread ½ inch thick on a buttered plate. Spread a little butter on top surface. Cover with a plate and chill for an hour.

Coating in flour and crumbs

1. Get 3 plates and add flour (maida) in one plate, beaten egg white in the other and bread crumbs on the third plate.
2. Scoop a teaspoon full of the chilled mixture and drop it in the flour. Dredge lightly and shape into a round ball or a square.
3. Drop the floured ball into the egg mixture. Spoon the egg white mixture over entire surface.
4. Drain on a fork and drop it into the bread crumbs. Pat crumbs evenly over the surface.
5. Gently shape the ball and arrange on a plate.

Deep Frying

1. Heat oil in a pan until hot. Brown 3-4 croquettes at a time for a couple of minutes.
2. Drain on paper towels. Serve hot!

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Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

This vadai is a slight variation from the traditional paruppu vadai. In this recipe, the batter is ground a little smooth than the traditional vadai batter and its dropped in oil in small random sized pieces. As the pieces are small, it gets crisp all over and has a very nice crunch in each bite. The nice ratio of korak-morak as we call it. My son loved this so much at a family get together recently. In Tamilnadu we get a special dal for making vadai called as vadai paruppu. Its a little bigger than chana dal and it crisps beautifully. If you cannot get hold of vadai paruppu, you can use the regular chana dal. I have used chana dal today for this recipe.

Soak the chana dal in water for 2 hours. Do not soak longer than that or the vadai will consume a lot of oil while frying.

Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt. Rock salt tastes well for this recipe. Use about 2-3 tablespoon of water while grinding. You should grind the batter to a very slightly coarse paste.

To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.

Adding lots of onions and coriander leaves adds flavour to the vadai. So be generous with the veggies. Mix well and check for seasoning. Add extra salt if necessary.

Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil. No need to shape the vadais. Just drop it in oil in random shapes. But make sure you are dropping small pieces. The vadai will be very crispy and crunchy as its small.

Cook the vadai until golden brown. Drain on paper towel.

Serve hot as an accompaniment for lunch with rice or as a snack for tea time in the evening.
Note: The ground batter can be stored in the refrigerator and used within a day. Bring the vadai batter to room temperature before frying. If the vadai batter is very runny, add a teaspoon of chickpea flour (besan) to adjust the consistency.

Paruppu Killu Vadai Recipe, Killu vadai with chana dal

 

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Prep time

2 hours

Cook time

20 mins

Total time

2 hours 20 mins

 

Recipe for killu vadai made with chana dal. Crispy and crunchy vadais made with soaked and ground chana dal mixed with onions and herbs. Perfect for teatime.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer

Cuisine: Tamilnadu

Serves: 8 servings

Ingredients

• 1.5 cups chana dal
• 1 teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 1 teaspoon salt
• 2 onions, finely chopped
• 2 sprigs curry leaves, finely chopped
• ¼ cup finely chopped coriander leaves
• ¼ cup finely chopped mint leaves
• 5 green chillies, finely chopped
• 1 inch ginger, finely minced
• 500ml vegetable oil / sunflower oil for deep frying

Instructions

1. Soak the chana dal in water for 2 hours.
2. Drain the dal after 2 hours. Grind the dal with the fennel seeds, cumin seeds and salt.
3. To the ground batter, add in lots of finely chopped onions, chopped curry leaves, chopped coriander leaves, chopped mint leaves, finely chopped green chillies and finely chopped ginger.
4. Mix well and check for seasoning.
5. Heat oil in a pan until hot. Take small pieces of the vadai batter and drop it in oil.
6. Cook the vadai until golden brown. Drain on paper towel.
7. Serve hot.

3.5.3226

The post Paruppu Killu Vadai Recipe, Killu vadai with chana dal appeared first on Kannamma Cooks.

Recipe for softest idlis using kottaimuthu – castor seeds. Castor seeds adds to the soft texture of the idlis. Castor seeds are also called as amanakku vidhai / kottaimuthu.

DISCLAIMER: Castor seeds / Kottaimuthu can be extremely allergic to some people. Use with caution.
DOUBLE DISCLAIMER: Raw castor seeds / kottaimuthu is considered to be extremely toxic.  Do read about castor bean poisoning here. Castor seeds, sometimes used in traditional therapies, contain ricin one of the most toxic substances known. DO NOT INGEST CASTOR SEEDS.

Castor seeds is traditionally used in idli batter for years in my region without any problem. Castor seeds are also used in traditional medicine. Adding a little castor seeds makes for the fluffiest / spongy idlis you will ever eat. If you are worried about ricin poisoning, just DO NOT attempt this recipe. You may buy castor seeds in “naatu marundu kadai” or in ayurvedic stores.

This recipe is from  Padma Akka (Vinodh’s Sister).
Here is how to do the softest and fluffiest idlis.
Wash and soak unpolished whole white urad dal and idli rice (par-boiled rice) separately for 3-4 hours. Drain the water and set aside.

Add the soaked and drained urad dal to the wet grinder. Add water little by little and grind till the dal is ground smooth and fluffy. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it wont fluff up well. Grind for at-least 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside. Do not add more than a cup of water while grinding dal.

Using the back of a knife or a slightly heavy object, gently break the seeds and get the white part out. I have used 6-7 seeds today. Do not use more. The idli batter will become bitter.

Now grind the seeds and the sabudana (javvarisi) to a fine powder. Sabudana makes the idli even fluffier and I always add sabudana or poha (aval) to my idli batter.

Now comes the rice.
We use Idly Rice for making idly batter. Its a short grain fat par boiled rice. Par boiled rice is the only way to go for idli. Its also called as Salem Rice in Tamilnadu. Its an unique short fat grained rice. Most of the households in Tamilnadu use Idly Rice only. So its got to be idly rice for me. Add in the soaked and drained rice and add in the ground sabudana-seed powder. Grind the rice mixture for 30 minutes until smooth. Add just enough water while grinding. Do not add more than a 1 – 1.5 cups water while grinding rice.

Once ground, transfer the batter to the dal mixture bowl, add in the salt and mix well. Let there be lot of space for the batter to expand while fermenting. Do not fill up to the brim.

Cover the batter with a lid. Leave the batter in a draft free place to ferment. The batter needs to ferment for 8-12 hours. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready.

Line a wet cloth (just wet NOT dripping with water) on top of the idli plates and ladle out the idli batter on the plates. Put some water in an idly vessel and put it on medium flame. Put the idli plates inside the idly vessel and let it steam for 6-7 minutes.

Remove the idli plates and drop it on a plate. Sprinkle some water on the cloth and remove the cloth.

Serve the idlis hot.

Serve hot with your favorite chutney and sambar.

Kottaimuthu Idli Recipe, Idli recipe with Castor seeds

 

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Prep time

24 hours

Cook time

15 mins

Total time

24 hours 15 mins

 

Recipe for softest idlis using kottaimuthu - castor seeds. Castor seeds are so good for health and also adds to the soft texture of the idlis. Castor seeds are also called as amanakku vidhai / kottaimuthu.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 35-40 small idlies

Ingredients

• 1 cup whole white unpolished urad dal
• 4 Cups Idly Rice (1 liter)
• 2 tablespoon Salt
• 3 tablespoon javvarisi (sabudana)
• 6 castor seeds (brown outer shell removed)
• 2.5 cups water for grinding

Instructions

1. Soak the dal and rice for 3-4 hours. Drain the water and set aside.
2. Add the soaked and drained urad dal to the wet grinder. Add water little by little and grind till the dal is ground smooth and fluffy. Grind for atleast 30 minutes. After 30 minutes, transfer the dal mixture into a bowl and set aside.
3. Now grind the seeds and the sabudana (javvarisi) to a fine powder.
4. Add in the soaked and drained rice and add in the ground sabudana-seed powder. Grind the rice mixture for 30 minutes until smooth.
5. Once ground, transfer the batter to the dal mixture bowl, add in the salt and mix well.
6. Leave the batter in a draft free place to ferment. The batter needs to ferment for 8-12 hours.
7. Idli batter is ready.

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Recipe for Kadalai Paruppu Chutney Recipe. Getti Chutney Recipe. Kadalai paruppu chutney recipe made with chana dal and coconut. Excellent side dish for idli and dosa.

Amma is here with us in Bangalore and we all like her kadalai paruppu chutney a lot. She is coming to Bangalore after almost three years. She is in her seventies and her spinal issues have been so severe and painful that she dreads to travel anywhere. But somehow this time she wanted to come and spend time with us all. She is so fond of old movies and everyday after breakfast and bath, she sits for a movie. A couple of channels telecast black and white movies exclusively in the morning after ten. She just gets all her work done and eagerly waits for the movie of the day. Sivaji and Savithri being her favorite. She does not watch serials and she enjoys these movies so much. I have been watching a little with her whenever I get time. She is taking it a little easy in the kitchen these days. She is making simple recipes for us and really likes to make chutneys for breakfast or dinner. Here is her chutney recipe.

Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.

Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.

Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.

Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.

Serve hot with idli or dosa.

Kadalai Paruppu Chutney - Getti Chutney Recipe

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Kadalai Paruppu Chutney Recipe. Getti Chutney Recipe. Kadalai paruppu chutney recipe made with chana dal and coconut. Excellent side dish for idli and dosa.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 2 teaspoon gingely oil (Indian sesame oil)
• 3 dried red chillies
• ½ cup kadalai paruppu (chana dal)
• 1 sprig curry leaves
• ¼ cup fresh shredded coconut
• 2 sprigs coriander leaves
• a pinch of hing
• ¼ inch piece tamarind
• ¼ inch piece ginger
• ½ teaspoon salt
• ½ teaspoon jaggery

Instructions

1. Heat two teaspoon of gingely oil (Indian sesame oil) until hot. Add in the dried red chillies and fry for a few seconds. Remove the chillies from oil and set aside on a plate.
2. Add in the chana dal (kadalai paruppu) and saute on a low flame for 2-3 minutes until the dal is nicely roasted and golden.
3. Switch off the flame and add in the curry leaves, coconut, coriander leaves, hing, tamarind, ginger and salt. I also add a small piece of jaggery. It is optional. Mix well. Set aside on a plate to cool.
4. Transfer the contents to a mixie jar along with the chillies and add half a cup of water. Grind to a smooth paste.
5. Serve hot with idli or dosa.

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Recipe for making Kerala Appam – Kerala Palappam made with soaked and ground rice and coconut milk. These lacey appams make a delicious breakfast. Also called as Vellappam or Lace Hoppers.

Vinodh’s sister Shreevidhya messaged me one day after having been to a dinner at her family’s. Nivashini, who hosted the dinner had served Kerala style appams and Shreevidhya messaged me that the appams were out of this world. I immediately contacted Nivashini and she was so sweet to share the recipe for us. She learnt this recipe during one of her vacations in Kerala from a chef at a resort.
The appam batter is so easy to make. The fluffy, lacey appams with crisp edges are nothing but outstanding. I am sure this recipe will become a regular at your homes. Do give it a try!
The batter
Wash and soak the raw rice in water overnite (around 8 hours). I have used sona masuri variety of rice today for this recipe. Drain the rice and add it to the wet grinder along with a cup of water. I have an ultra wet grinder and I recommend the same.

When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. We will be doing a porridge with it and add it back to the batter. (we will be making a kanji).
Make Porridge and add to the batter
Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter sitting in the wet grinder. Let it grind for another 10-15 minutes.
Activate the yeast
In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes. Do not add really hot water as hot water will kill the yeast. The water needs to be just warm to the touch. Set aside.

You can buy active dry yeast in amazon. Store the yeast in the freezer and it lasts for a long time up-to an year fresh in the freezer.

Make thick coconut milk
Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.

Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.

Grind the batter in the wet grinder till the mixture is very smooth.
Ferment the batter
I cover the batter with a cling wrap so the batter does not foam up and over flow. Make small holes with a knife and let the batter ferment for 8 hours. The batter would have foamed up and smell very yeasty.
Now comes the fun time. Lets make appam.
The appam batter consistency should be thin. Little thinner than the dosa batter consistency. Add water if necessary to adjust the consistency of appam batter.

Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Use your hands to rotate the pan in a circular motion and guide the batter to stick to all over the sides.

Cover with a lid and let it cook for a minute on medium flame. Appam cooks only on one side. Appam is done when the sides are brown. Remove the appam slowly with the help of a spatula.

I have used a Hawkins Futura Non-Stick Appachatty for making the appams today.

Serve
Serve appam with sweet coconut milk and stew and it makes for a fantastic breakfast or dinner.
Here is the recipe for Sweet Coconut Milk.
Here is the recipe for Vegetable Stew
Here is the recipe for  Kerala Chicken Stew, Chicken Ishtu 

Kerala Appam - Kerala Palappam Recipe

 

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Prep time

24 hours

Cook time

20 mins

Total time

24 hours 20 mins

 

Recipe for making Kerala Appam – Kerala Palappam made with soaked and ground rice and coconut milk. These lacey appams make for a delicious breakfast. Also called as Vellappam or Lace Hoppers.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Kerala

Serves: 20 appams

Ingredients

• 2 cups raw rice (like sona masuri)
• ½ cup fresh shredded coconut
• ¾ teaspoon active dry yeast
• 2 tablespoon sugar
• 1.5 teaspoon salt

Instructions

Making batter for Kerala Appam / Palappam

1. Wash and soak the raw rice in water overnite (around 8 hours). Drain the rice and add it to the wet grinder along with a cup of water.
2. When the rice is ground to a fine rava / semolina like texture, stop the grinder. Remove a cup of batter to a bowl. Add a cup of water to it. Heat the removed batter on a medium flame until it slightly thickens to a porridge (kanji). Add the kanji to the batter and let it grind for another 10-15 minutes.
3. In the mean time, take a cup and add in the yeast along with sugar and half a cup of barely warm water. Let it foam up for five minutes.
4. Take a mixie jar and run half a cup of fresh shredded coconut along with 1.5 cups of water for 2 minutes. Strain on a colander. You will get thick coconut milk. Set aside.
5. Add in the yeast mixture, thick coconut milk and the salt to the wet grinder.
6. Grind the batter in the wet grinder till the mixture is very smooth.
7. Transfer the batter to a big bowl and ferment for 8 hours. Appam batter is ready

To make Kerala Appam / Palappam

1. Heat appam kadai or appa chatti until hot. Ladle some batter into the kadai in the middle. Slowly rotate the pan to make the appam batter adhere to all over the sides of the pan. Cover with a lid and let it cook for a minute on medium flame.

Notes

The batter will take around 30-40 minutes in the wet grinder to achieve the desired smooth texture.
The fermented batter can be stored in the refrigerator for upto two days.

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Recipe for raw Karuveppilai Chutney – Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.

I was first introduced to this recipe by Mahesh Akka. This is a raw curry leaves chutney recipe. Sudha, her maid had made this chutney one day for herself and Mahesh akka was intrigued by the simplicity of the recipe. Ever since, it has become a regular at her place. It’s usually served in the morning with breakfast for idli or dosa and goes perfectly well with palaya soru (days old rice soaked in water). It’s extremely easy to put together and very healthy as everything is ground raw. This recipe is a hit or a miss. Either you like it or don’t. I have been making this chutney often. I like it with dosa. Curry leaves are loaded with vitamins and folic acid and can help with anemia. It also helps improve digestion. Do try it at home and this is one way to include a good amount of curry leaves in ones diet.

Here is how to do raw curry leaves chutney. Here is what you will need.

For the chutney
Roughly chop all the ingredients. Get all the ingredients in a small mixie jar. Do not add a lot of tomatoes or onions. Just half a ripe country tomato and half an onion is good enough. Green chillies can be very potent as its added raw. So start with one chilli. You can add more if need be and if you like your chutney to be super spicy with a kick.

Grind to a paste without adding any water. Pulse several times. The moisture in the tomatoes and onions is enough to get a smooth chutney.

Karuveppilai chutney is ready.

Tempering
Heat Indian sesame oil (gingely oil) in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the Karuveppilai chutney. 

Serve the Karuveppilai chutney. The chutney does not store well in the refrigerator. Use immediately.

Karuveppilai Chutney Recipe - Curry Leaves Chutney Recipe

 

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Prep time

5 mins

Total time

5 mins

 

Recipe for raw Karuveppilai Chutney - Curry Leaves Chutney. A very easy to do recipe that does not need any cooking. Can be put together in minutes. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: ⅓ cup

Ingredients

For the chutney

• 8 sprigs curry leaves (a good handful)
• ½ a ripe country tomato, roughly chopped (1/4 cup)
• ½ a red onion, roughly chopped (1/4 cup)
• 1-2 green chillies
• 1 teaspoon tamarind (a small marble size)
• ¼ teaspoon salt

For tempering

• 2 teaspoon gingely oil - Indian sesame oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• 2 dried red chillies

Instructions

For the chutney

1. Take all the chutney in a small mixie jar. Grind everything to a fine paste without adding any water.

For tempering

1. Heat gingely oil in a pan until hot. Add in the mustard seeds. Let the mustard seeds splutter. Add in the urad dal and dried red chillies. Let the urad dal brown. Add it to the chutney.

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Recipe for Homemade Cheese Sauce and Salsa for Nachos. Easy recipe with homemade nacho fixings. With step by step pictures.

This is my sons one of all time favorite snacks! NACHOS!!!!! Add salsa and cheese sauce and have your nacho cravings fixed! Here is how to do it!

For the Cheese Sauce
We will be using cheddar cheese for this recipe. I have used yellow cheddar. If you cannot get yellow cheddar, its ok. Use whatever cheese you can find at your local store. Shred the cheese and set aside.

Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.

Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Initially the cheese will look curdled. Keep mixing until it all comes together into a smooth sauce. Add little milk if necessary to adjust the thickness of the sauce. Remember that we did NOT add any salt to this recipe as the cheese is already salty.

OPTIONAL: You can also add a tablespoon of cheese powder at this stage to enhance the flavor and  color of the sauce. I have not added any cheese powder today. Cheese powder is easily available online in Amazon. If you are using plain white cheese, then cheese powder can be added for the flavor of the sauce.

Have a little helper to get you going in the kitchen as this can be their all time favorite snack. Once the sauce is bubbling and smooth, remove from heat and set aside to cool. Remember the mixture will thicken as it cools.

The sauce can be served right away. The sauce can be stored in the refrigerator for up to a day. To heat up, just microwave for a few seconds. Add a few teaspoon of milk to adjust the thickness of the sauce.

For the Salsa
The main ingredient of a good salsa is the tomatoes. We will need peeled, de-seeded and chopped tomatoes for this recipe.
Make a cross on the tomato like shown below. It makes for peeling the skin easier later. Boil water in a pan and drop in the ripe tomato in boiling water. Boil for half a minute. Blanching the tomatoes in hot water helps in peeling the skin easily. Remove the tomato and peel the skin.

Cut the tomato into half. Remove the seeds and chop them fine. Set aside.

Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day.
NOTE: In addition to the listed ingredients, you can also add sweet corn, jalapenos and olives to the salsa if you like them.

Assembly
Place store bought Nacho chips on a plate. Sprinkle the cheese sauce and salsa. Enjoy!!!

You can add a bowl of salsa and cheese sauce for loaded dippers

Homemade Cheese Sauce and Salsa for Nachos

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Recipe for Homemade Cheese Sauce and Salsa for Nachos. Easy recipe with homemade nacho fixings. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Snacks

Cuisine: Mexican

Serves: ½ cup each

Ingredients

For the Cheese Sauce

• 1 tablespoon butter
• 1 teaspoon maida (all purpose flour)
• ½ cup milk (Add ¼ cup more if need be)
• 1 cup cheddar cheese
• ½ teaspoon tomato ketchup
• ½ teaspoon hot sauce

For the Salsa

• 1 tomato, peeled, de-seeded and chopped
• ¼ cup onion, finely chopped
• ¼ cup capsicum, finely chopped
• 2 sprigs coriander leaves, finely chopped
• ¼ teaspoon salt
• a pinch of sugar
• juice of half a lime
• Tortilla chips for serving!

Instructions

For the Cheese Sauce

1. Place a heavy pan on medium heat. Add in the butter and maida (all purpose flour). Saute till the mixture forms a thick roux.
2. Add in the milk and the cheese. Add in the tomato ketchup and hot sauce. Whisk well for a couple of minutes. Add little milk if necessary to adjust the thickness of the sauce. Once the sauce is bubbling and smooth, remove from heat and set aside to cool.

For the Salsa

1. Take a bowl and add in all the ingredients for salsa. Mix well and refrigerate until required. The salsa can be stored in the refrigerator for up to a day.

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Recipe for homemade ice cream recipe using just three ingredients. Milk, custard powder and sugar. Recipe for homemade ice cream recipe with step by step pictures.

This is an easy and lite recipe for making home made ice cream with just three ingredients. The flavor of custard milk is very delicious and its an easy dessert to put together in no-time.

Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside. Do not try to add the custard powder to all of the milk. It wont get mixed properly.
I have used plain vanilla custard powder mix today. You may use any flavor according to what your family likes.

Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry. Taste the mixture and add more sugar if your family likes it sweet. I have added 3/4 cup of sugar today. You may add up-to a full cup of sugar to have a sweet ice-cream.

Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture also will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.

Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Whisking the mixture helps in breaking the bigger ice crystals formed in the ice-cream and also helps to get a smooth mouth feel. Alternatively, you may run the ice-cream mixture in a blender to break the crystals. Transfer the whisked mixture to a bowl and freeze over-nite.

Homemade ice-cream is ready! The ice-cream will stay good in the freezer for 10-15 days.

Custard Powder Ice Cream Recipe

 

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Prep time

24 hours

Cook time

10 mins

Total time

24 hours 10 mins

 

Recipe for homemade ice-cream recipe using just three ingredients. Milk, custard powder and sugar. Recipe for homemade ice-cream recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Dessert

Cuisine: Indian

Serves: 1¼ liter

Ingredients

• ¼ cup custard powder
• ¾ cup sugar
• 1 liter milk (4 cups)

Instructions

1. Take a bowl and add in the custard powder. Add in quarter cup of milk and mix well to form a custard powder slurry. Set aside.
2. Heat the remaining milk in a kettle and add in the sugar and the custard powder slurry.
3. Bring the mixture to a boil. It will take 3-4 minutes on medium flame. The mixture will thicken considerably. Once the mixture is boiling, remove from heat and allow it to cool completely.
4. Once cool, freeze the mixture for 3-4 hours until its half set. Remove the milk mixture from the freezer and whisk well for 2 minutes. Freeze again over-nite.

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Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Healthy siruthaniya pongal recipe. With step by step pictures.

Foxtail millet is one of the oldest millet to have been recorded since the sangam period. The sangam period in Tamil literature refers to period between 300 BC to 300 AD. I think foxtail millet is the only millet to have featured so predominantly in Tamil literature.

ஐங்குறுநூறு, குறிஞ்சித் திணை – தோழி தலைவனிடம் சொன்னது
சாரல் புறத்த பெருங்குரல் சிறு தினைப்
பேரமர் மழைக் கண் கொடிச்சி கடியவும்
சோலைச் சிறு கிளி உன்னும் நாட!
ஆர் இருள் பெருகின, வாரல்,
கோட்டுமா வழங்கும் காட்டக நெறியே.
Tamil Meaning: மலைச் சரிவில் உள்ள நிலத்தில் கொத்துக்களாகச் சிறு தினை வளர்ந்துள்ளது. அதை உண்ணுவதற்குச் சோலைக் கிளிகள் வரும். அவற்றைப் பெரிய அமர்ந்த ஈரமானக் கண்களையுடையக் குறிஞ்சி நிலப் பெண் விரட்டுவாள். அவை மீண்டும் வர நினைக்கும். அத்தகைய நாடவனே! நீ மிகுந்த இருட்டில் வராதே. காட்டுப் பாதைகளில் தந்தங்களையுடைய யானைகள் திரியும்.
English Meaning: Foxtail millet fields on the valley has grown tall. The beautiful eyed Kurinji girls secure the fields from the parrots that come to feast on them. Parrots keep trying to come to the fields for the millet again and again. Like that, you keep coming here. Please do not come after sunset as the forests are covered with big fierce elephants with giant tusks and I am afraid they might hurt you.
Here is how to make Thinai Pongal
We have used 1 cup of millet and 1/2 cup of split yellow moong dal today. Soak the millet and dal in water for 10 minutes. Wash the mixture 2-3 times to get rid of the fine impurities. Drain the water. Add four cups of water to the mixture. I don’t add the millet and dal directly in the cooker. I place some water in the cooker and place a bowl inside and add the millet, dal and water to the bowl. This way the millet mixture does not scorch in the bottom and also the water will not spew out of the cooker while cooking. Cook in a pressure cooker for 5 whistles (approximately 13-15 minutes on medium flame). Remove from heat and wait for the pressure to settle on its own. Set aside.

Get all the ingredients for tempering ready.
Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside. Mince a teaspoon of ginger very finely. You will need some green chillies, cashews and curry leaves too.
Tempering
Heat some ghee or oil in a pan. I have used just 1 teaspoon of ghee. Add more ghee for a more rich pongal. Add in the cashew nut. Let it roast for 20 seconds or until it is slowly starting to take a brown hue.

Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.

Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.

Serve hot with your favorite chutney and sambar.

Thinai Pongal , Healthy foxtail millet Pongal Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for Thinai Pongal, Thinai Ven Pongal Recipe, Healthy foxtail millet pongal. Healthy siruthaniya pongal recipe. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For pressure cooking

• 1 cup foxtail millet (thinai arisi)
• ½ cup split yellow moong dal
• 4 cups water

For tempering

• 1 teaspoon ghee
• 10 cashewnut
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon ginger, finely minced
• 1 sprig curry leaves
• 2 green chillies, chopped
• 1 teaspoon salt

Instructions

1. Pressure cook the millet and dal in water for 5 whistles. Remove from heat and wait for the pressure to release naturally. Set aside to cool.
2. Coarsely grind pepper and cumin with the help of a mortar and pestle. Set aside.
3. Heat some ghee or oil in a pan. Add in the cashew nut. Let it roast for 20 seconds
4. Add in the ginger, curry leaves and green chillies. Add in the cumin-pepper mixture. Roast briefly for 20 seconds.
5. Add in the cooked millet-dal mixture and salt. Mix everything to combine. Saute briefly for a minute or two. Remove off heat.
6. Serve hot.

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Recipe for Indian style lemon chicken recipe thats easy and bachelor friendly. Lemon chicken recipe with step by step pictures.

To Grind
Take a small mixie jar and add in the onion, garlic cloves and ginger. Add in quarter cup of water and grind to a smooth paste.
Marinate the chicken
Take a bowl and add in the cleaned chicken pieces. I like to use chicken with bone for this recipe. The bones keep the chicken very juicy and also imparts a great flavour to the dish. I have used chicken thighs for this recipe. Avoid using chicken breast as it becomes really hard after the long cooking time.
Add in the ground paste, yogurt, turmeric, coriander powder, salt, green chillies and juice of half a lemon. Add more green chillies if you want a spicy chicken. Let the chicken marinate for 20-30 minutes.
Cook the chicken
Add oil to a pan. I like to use a non-stick pan as the masala does not stick to the pan while cooking. Add in the marinated chicken to the pan. The mixture will slowly become watery after adding to the pan. Do not add any additional water to the pan. The water from the marinade and the chicken is enough to cook the chicken. Let the flame of the stove be at medium low at all times.

Cover the pan with a lid and simmer for 10 minutes. Open the lid, give a stir and cook for another five minutes more without the lid.

When the mixture is almost dry, add in half a teaspoon of garam masala and toss the chicken well.

Keep tossing for 3-5 minutes till all the masalas properly adhere to the chicken and the mixture is dry. The masala covering the chicken will start to caramelise and turn brown here and there. Its a good sign that the masala is well cooked and the chicken is done.

Add in the chopped capsicum and the butter. Toss for a minute more. The butter nicely compliments the flavor of lemon.

Add the remaining juice of half of the lemon. Switch off the flame immediately.
Serve
Serve with Chapati or Appam.

Lemon Chicken Recipe

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Recipe for Indian style lemon chicken recipe thats easy and bachelor friendly. Lemon chicken recipe with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Appetizer / Side Dish

Cuisine: Indian

Serves: 3-4 servings

Ingredients

To grind

• 1 red onion, roughly chopped
• 6 garlic cloves
• ½ inch piece ginger, peeled
• ¼ cup of water

For the Marinade

• ½ kg chicken thighs with bone
• 3 tablespoon plain yogurt / curd
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• ¾ teaspoon salt
• 3 green chillies, chopped (add more for spicy chicken)
• Juice of half a lemon

Other Ingredients

• 2 teaspoon peanut oil / sunflower oil
• ½ teaspoon garam masala powder
• 1 capsicum, diced
• 2 tablespoon unsalted butter
• Juice of half a lemon

Instructions

1. Grind the onion, garlic and ginger with quarter cup of water to a smooth paste. Set aside.
2. Mix the chicken with the ground paste and the marinade ingredients. Mix well and marinate for 20 minutes.
3. Add oil and the marinated chicken to a non-stick pan. Cook covered for 10 minutes. Cook for another 5 minutes without the lid.
4. Add in the garam masala and toss well.
5. When the chicken is starting to brown, add in the capsicum and the butter. Toss well to coat.
6. Add in the lemon juice and switch off the flame.
7. Serve hot!

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Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

This is a staple sambar in many of the households down south. This is a very simple sambar made with a ground spice paste. “Araithu” means to grind. Here is how to do Araithu vitta sambar recipe.

For the Sambar Masala
First we need to make a Sambar Masala. Let the smell of fragrant roasted spices waft your kitchen.

Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden.

Add in the fresh coconut and roast for a few seconds. No need to brown the coconut.

Remove and set aside on a plate to cool. Grind the fried masala ingredients to a slightly coarse powder. Set aside.
Cook the dal
Take a pressure cooker and add in the cleaned and washed toor dal. Add 2 cups of water. Cook for 4 whistles. Remove from heat and wait for the pressure to be released naturally. Set aside.
Making the sambar
Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds (வெந்தயம்) and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (Indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.

Soak the tamarind in one cup of water for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the pulp. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.

Add in the cooked dal and simmer for a minute.

Add in the coriander leaves and remove from heat.

Serve hot with brown rice idli or vendhaya dosa.

Araithu vitta sambar recipe, arachuvitta sambar recipe

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Recipe for araithu vitta sambar. Sambar recipe made with home ground masala paste with coconut. Excellent for idli and dosa. With step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the sambar masala

• 1 tablespoon chana dal
• ¼ teaspoon fenugreek seeds
• ¼ teaspoon cumin seeds
• 4-5 red chillies, dried (preferably gundu variety)
• 1 teaspoon coriander seeds
• 2 tablespoon fresh shredded coconut

For the sambar

• ⅓ cup toor dal
• 2 teaspoon sesame oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2-3 fenugreek seeds
• 1 sprig curry leaves
• a pinch of asafoetida (hing)
• 15 small onions (Indian shallots)
• 1 tomato, chopped
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• gooseberry size tamarind
• ¼ teaspoon jaggery
• 2-3 sprigs coriander leaves, chopped

Instructions

1. Dry roast all the masala ingredients except coconut on a low flame till the lentils are nice and golden. Add in the coconut and saute for a few seconds. Grind the roasted ingredients to a powder. Set aside.
2. Pressure cook the toor dal with 2 cups of water. Set aside.
3. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, fenugreek seeds and curry leaves. Let it splutter. Reduce the flame to low and add in the asafoetida. Add in the small onions (indian shallots) and chopped tomatoes. Add in the turmeric powder and salt. Saute for a couple of minutes.
4. Add in the tamarind pulp, jaggery and the ground sambar masala to the pan. Cover the pan with a lid and let it cook for 10 minutes in medium flame until the shallots (small onions) are soft and tender.
5. Add in the cooked dal and simmer for a minute.
6. Add in the coriander leaves and remove from heat.

3.5.3226

The post Araithu vitta sambar recipe, arachuvitta sambar recipe appeared first on Kannamma Cooks.

Recipe for spicy Madurai Potato Masala, Kizhangu Pottlam with step by step pictures.

I first came across this dish in Rakesh Raghunathan’s Sutralam Suvaikalam show. He is one of my favorites. First time in the Madurai Nei mittai kadai episode and for the second time recently in the Nagapattinam halwa kadai episode. The small little packets of spicy potatoes packed in Mandharai leaves are sold during lunch. Its also interesting that sweet shops sell these spicy potatoes. Its said that working people just pack a box of rice from home and buy a pack of these potatoes and have it with rice for lunch. Here is my take on the kizhangu pottlam’s.

Cook Potatoes
Wash and clean the potatoes and set aside. Cut the potatoes into two and steam the potatoes with 3 cups of water in a pressure cooker for exactly 3 whistles. Remove from heat and wait for the pressure to settle naturally. Peel the potatoes and dice the potatoes into big chunks. Set aside.
For the Masala

Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Fennel seeds adds a nice flavor to this dish. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.

Add in the onions. You may use Indian shallots (chinna vengayam) for an added taste. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.

Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.

Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.

Serve hot with rice and rasam or curd rice.

Madurai Potato Masala, Kizhangu Pottlam Recipe

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Recipe for spicy Madurai Potato Masala, Kizhangu Pottlam with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Side Dish

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• 4 medium sized potatoes, boiled, peeled and diced
• 3 tablespoon vegetable oil / sunflower oil
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 4 cloves garlic, chopped
• 1 sprig curry leaves, chopped
• 2 sprig mint leaves, chopped
• 2 sprig coriander leaves, chopped
• 2 green chillies, chopped
• 2 onions, chopped (1/2 cup)
• ¾ teaspoon salt
• ¼ teaspoon asafoetida
• ½ teaspoon red chilli powder (Add more for a spicy potato masala)
• ½ teaspoon turmeric powder
• 2 tablespoon besan (kadala maavu)

Instructions

1. Heat oil in a pan (be generous with the oil), add in the mustard seeds, cumin seeds and fennel seeds. Add in the roughly chopped garlic, curry leaves, mint leaves, coriander leaves and chopped green chillies. Fry for a minute.
2. Add in the onions. Add in the salt, asafoetida, red chilli powder and turmeric powder. Saute till the onions are nice and brown.
3. Add in the besan (kadala maavu) and fry for a few seconds. Add in half a cup of water to the mixture.
4. Add in the cooked potatoes and slightly mash with the back of the spoon. Roast on the pan for five minutes.
5. Serve hot!

3.5.3226

The post Madurai Potato Masala, Kizhangu Pottlam Recipe appeared first on Kannamma Cooks.

Vendhaya Kuzhambu Recipe – Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.

Vendhayam is nothing but fenugreek seeds. It has a special place in the tamil kitchen and is added to most of the tamarind based curries. It imparts a slight bitter flavour. In this vendhayam curry, the fenugreek is roasted and ground and then added to the curry. Fenugreek aids in digestion and is beneficial for people with diabetes.

Here is how to do Vendhaya Kuzhambu Recipe
Roast the Vendhayam / fenugreek seeds
Roast the fenugreek seeds on a heavy pan on a low flame until the seeds are golden and the aroma wafts the kitchen. Do not use too much fenugreek seeds as the curry will turn very bitter. I have used a teaspoon of fenugreek seeds as we like this vendhaya curry a little on the slightly bitter side. If you are trying this recipe for the first time, use only half a teaspoon of fenugreek seeds. Once the seeds are roasted, set aside on a plate to cool.
Temper the curry
Heat sesame oil (gingely oil) in a pan. Gingely oil is traditionally used in Tamil cuisine for tamarind based curries. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.

Let the curry leaves crisp up.

Add in the finely chopped small onions (Indian shallot). Shallots add a nice flavour to the curry. Saute the onion for five minutes.

Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.

Add in the sambar powder, salt and a little piece of jaggery.
Simmer the curry
Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
Ground paste for the curry
Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.

Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time after adding the paste.

Serve the curry hot with rice.

Vendhaya Kuzhambu Recipe

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Recipe for spicy Tamilnadu style vendhaya kuzhambu made with roasted fenugreek seeds and masala. Recipe for vendhaya kuzhambu with step by step pictures.

Author: Kannamma - Suguna Vinodh

Recipe type: Lunch

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

• ½ teaspoon fenugreek seeds
• 2 teaspoon gingely oil (Indian sesame oil)
• ¼ teaspoon black mustard seeds
• ¼ teaspoon asafoetida (hing)
• 2 sprigs curry leaves
• 20 Indian shallots (small onions)
• gooseberry size tamarind
• 2 teaspoon sambar powder
• 1 teaspoon salt
• ½ teaspoon jaggery

Instructions

1. Dry roast the fenugreek seeds until golden. Set aside on a plate to cool.
2. Heat gingely oil in a pan until hot. Add in the mustard seeds and asafoetida (hing). Let the mustard seeds splutter. Add in the curry leaves.
3. Add in the finely chopped small onions. Saute the onion for five minutes.
4. Soak the tamarind in a cup of water for 15 minutes. Squeeze the tamarind to release all the pulp. Discard the seeds and set aside. Add in the tamarind pulp to the pan. Along with the pulp, also add in a cup of water.
5. Add in the sambar powder, salt and a little piece of jaggery.
6. Cover the pan with a lid and simmer the curry on a low flame for about 15 minutes.
7. Take a small mixie jar and add in the fresh coconut and roasted fenugreek seeds. Add a quarter cup of water and grind the mixture to a smooth paste.
8. Add in the ground paste and simmer the curry for just couple of minutes. Do not simmer for a long time.
9. Serve the curry hot with rice.

3.5.3226

The post Vendhaya Kuzhambu Recipe appeared first on Kannamma Cooks.

Recipe for spicy mutton nalli curry. Mutton bones – bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta, appam and idli.

Mutton nalli is very spicy and flavorful. Once cooked, the bone marrow is squeezed out and served along with the curry. The curry cooked with bones is very rich and tasty. I can never forget the scene where Tamil actor Rajkiran eats mutton nalli with gusto in “En raasavin manasile”. Here is how to do Nalli Masala. Its a delicacy and bone marrow is very flavorful and high in fat. Its really good for boosting immunity.

For the Masala
Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.

Once the seeds are golden, add in the poppy seeds. If you do not get poppy seeds in the place where you live, you can just omit it.

Add in the small onions (Indian shallots) and garlic. Saute for around five minutes. The onions should be well sauteed or the curry will be bitter. Add in extra oil while sauteing if need be.

Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.

Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water.

Make sure that the mixture is ground to a very fine paste. Set aside.
Nalli Masala
Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Curry leaves adds a very nice flavour and aroma to the dish. Add lots of curry leaves. Saute for a couple of minutes.

Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
Note: If you want a really spicy Nalli, add a little red chilli powder at this stage.

Add in the mutton bones to the pan and mix well to combine.

Add in the ground paste and two cups of water.

Cover the pressure pan and cook on a low flame for 20-25 minutes. Ignore the number of whistles. Cook on a low flame for the said time. Remove from heat after all the whistles are over and wait for the pressure to release from the cooker naturally.
Note: I have used a five liter cooker for the recipe today. Cooking on a low flame for a long time brings in the taste of the broth in the curry and makes it very flavorful.

Open the cooker and mix well. The nalli should be cooked well and the gravy should be thick. If its not thick simmer for 10 minutes more to thicken the gravy.

Remove from heat and add in juice of a lemon and mix well.

Serve hot with parotta, appam and idli.

4.0 from 2 reviews

Nalli Elumbu Masala, Mutton Nalli Recipe

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Recipe for spicy mutton nalli curry. Mutton bones - bone marrow kari recipe. Mutton bones simmered for a long time in a spicy gravy. Perfect for parotta, appam and idli.

Author: Kannamma - Suguna Vinodh

Recipe type: Gravy

Cuisine: Tamilnadu

Serves: 4 servings

Ingredients

For the Masala

• 2 teaspoon gingely oil (Indian sesame oil)
• a small piece of cinnamon
• 2 cloves
• 1 cardamom
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorn
• 1 teaspoon cumin seeds
• 6-7 dry red chillies
• 1 tablespoon white poppy seeds
• 15 small onions (Indian shallots)
• 7 cloves of garlic
• ⅓ cup fresh shredded coconut

For cooking Nalli Gravy

• 2 teaspoon gingely oil
• ½ teaspoon fennel seeds
• ½ teaspoon cumin seeds
• 1 onion, chopped fine
• 3 sprigs curry leaves
• 2 tomatoes, chopped
• 1 teaspoon salt
• ½ teaspoon turmeric powder
• 500 grams mutton bones
• Juice of one lemon

Instructions

For the Masala

1. Heat oil in a pan and add in the cinnamon, cloves and cardamom. Add in the coriander seeds, black peppercorn, cumin seeds, fennel seeds and dry red chillies. Saute on a low flame till the seeds are brown and fragrant.
2. Once the seeds are golden, add in the poppy seeds.
3. Add in the small onions and garlic. Saute for around five minutes.
4. Add in the fresh shredded coconut and saute for a minute more. Remove the pan from heat and set aside on a plate to cool.
5. Once cool, transfer the mixture to a mixie jar and grind to a smooth paste adding a cup of water. Set aside.

For cooking Nalli Gravy

1. Heat oil in a pan and add in the fennel seeds and cumin seeds. Add in the chopped onions and curry leaves. Saute for a couple of minutes.
2. Add in the tomatoes, salt and turmeric powder. Saute the mixture for a couple of minutes more on a medium flame.
3. Add in the mutton bones to the pan and mix well to combine.
4. Add in the ground paste and two cups of water.
5. Cover the pressure pan and cook on a low flame for 20-25 minutes.
6. Remove from heat and add in juice of a lemon and mix well. Serve with Idli or parotta.

3.5.3226

The post Nalli Elumbu Masala, Mutton Nalli Recipe appeared first on Kannamma Cooks.

Source: Public Domain Pictures

This recipe takes an ingredient most often associated with the Caribbean Islands and gives it an East Indian twist. The sauce is made using coconut milk for a sweet and creamy dish, with the use of hot chili, adding an uplifting kick. The East Indian Conch Curry is well worth a try at home, and it is pretty easy to make once you have prepared the conch.

Conch is well known in the Bahamas, where it is used extensively in cooking, whether it’s grilled, stewed, served up as fritters, used in raw salads with lime, or even made into hamburgers. As a Caribbean curry, it would be best served with dumplings, but for this recipe I would advise sticking to rice and breads.

Prepare the conch – This is probably the most difficult part of the dish. You will need to pound and de-shell the meat and then cut it up into small pieces ready for the curry. You also need to take care when cooking it. To make life easier, you can buy pre prepared conch from Asian supermarkets.

Chop and grind – Chop your onion, red pepper, and chilli pepper into small pieces, and prepare your garlic with a grinder if you have one — or otherwise chop it up as finely as possible.

Sauté the vegetables – Heat a little olive oil in a pan, and then sauté your garlic and onion for a minute until the juices start to run out into the oil. Then, add your red or green pepper and hot chili pepper, season with salt and pepper, and then continue softly frying on medium heat for around 5 minutes.

Source: Pxhere

Add white wine – Add your white wine and simmer to reduce. Around 5-10 minutes should be enough to fully-evaporate the wine and add flavour to the dish.

Conch and curry – Now it’s time to add in the curry powder, followed by the chopped conch meat. Stir it all around so that the curry covers the conch as much as possible.

Source: Picsserver

Add coconut milk and simmer – Next, pour in the coconut milk and place the lid on the pan. Simmer the curry on a low heat for at least 30 minutes. Letting the curry simmer for longer will increase the flavours.

Serve – You can garnish the curry with chopped fresh coriander, chives or thyme. Taste the curry before serving and add any more seasoning or spices, to your taste preferences. The dish is best served with a generous helping of rice and your favourite Indian bread.

An East Indian take on a dish usually served in the Caribbean. Easy to make, dynamic and delicious, especially if you use ready-prepared conch meat.

Source: Wikimedia

5.0 from 1 reviews

East Indian Conch Curry Recipe

 

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

 

An East Indian take on a dish usually served in the Caribbean. Easy to make, dynamic and delicious, especially if you use ready-prepared conch meat.

Author: Kannamma - Suguna Vinodh

Serves: 3-4 servings

Ingredients

• ¼lb Conch meat (weight after preparation)
• ½ cup coconut milk
• ¼ cup dry white wine
• 1 red onion (finely diced)
• 2-3 garlic cloves
• 1 red or green pepper
• 1 hot red chilli pepper
• 1 tablespoon yellow curry powder
• Olive oil
• Salt and pepper
• Fresh coriander, thyme or chives to taste (optional)

Instructions

1. Prepare the conch meat
2. Chop the vegetables and grind the garlic
3. Sauté the vegetables for 5 minutes
4. Add white wine and reduce for 5+ minutes
5. Add curry powder and then conch meat, stir well
6. Pour in coconut milk, cover, and simmer for 30+ minutes
7. Garnish with fresh herbs, if desired. Serve with rice and breads.

3.5.3226

The post East Indian Conch Curry Recipe appeared first on Kannamma Cooks.

Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu. Recipe with step by step pictures.

Its the falling sick season here in Bangalore and my husband has been down with a severe sore throat. I made this dal and he thoroughly enjoyed it. The dal loaded with pepper and turmeric is so comforting to eat with rice or idli. The little addition of fennel seeds adds a nice flavor to the curry. I served the dal with soft uttappams. Add extra pepper to the dal just before serving. Here is how to do pepper dal.

Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own. Set aside to cool. Grind fresh black pepper. Set aside.

Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.

Add in the chopped tomatoes, salt and finely chopped curry leaves. I like to chop the curry leaves and add it to the curry so folks at home will eat it. If added whole, it always goes to the side of the plate. Saute for five minutes. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.

Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.

Add in the cooked dal and simmer for a minute more.

You can serve this dal with idli or dosa. It even tasted good with rice. The warm pepper in the dal is so comforting for the cold.

Pepper Dal - Milagu Paruppu for cold and flu

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

• ¼ cup moong dal
• 2 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 1 onion, finely chopped (roughly about ½ cup)
• 2 tomatoes, chopped
• 1 sprig curry leaves, chopped
• 2 teaspoon fresh black pepper powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon coriander powder

Instructions

1. Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own.
2. Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.
3. Add in the chopped tomatoes, salt and finely chopped curry leaves. Saute for five minutes.
4. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.
5. Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.
6. Add in the cooked dal and simmer for a minute more.
7. Serve hot!

3.5.3226

The post Pepper Dal – Milagu Paruppu for cold and flu appeared first on Kannamma Cooks.