Wednesday, May 2, 2012

Green chilli Pachadi

 green chili 6
 chopped onion 1/2
1 cup tamarind extract
1 tsp mustrad seeds
1 tsp urdu dal
1 drychili
1/2tsp jaggery
1 tsp coriander powder
3 tsp sesame oil
Salt to taste.

Heat the pan with oil.
Then add mustard seeds, Urdu dal and dry chili.
 After that add chopped onion and salt, sauté it well until they get transparent.
Add chopped green chili pieces, sauté it for 1 mint.
 Then add tamarind extract, mix it well and close the pan for next 4 mints.
 Put coriander powder, stir it well again keep on the flame for next 3 mints.
Before turn off the flame adds some jaggery on it, stir it well.

Tasty Pachadi is Ready

Sunday, August 14, 2011

Vada in curd


Urad dal : 1 1/2 cups
Diced Onions - 1 cup
1/2 teaspoon pepper powder
1/4 teaspoon cumin powder
1 sprig curry leaves
salt to taste


Grind urad dal in a mixer or grinder to a coarse paste. To it add the rest of the ingredients and mix it thoroughly. Heat oil in a wok. Make small doughnuts out of the mixture and fry it in a medium flame.
Tasty Vadas are ready. Keep the vada aside to cool.

Grind a bunch of coriander leaves, a spoon of cumin seeds, two green chillies and salt in a mixie jar and  add it to the curd.

Add a little salt and water to a bowl and put the vadas into it. Squeeze the water out of it and add it to the curd.

Temper it with mustard,cumin, split red chilli, urad dal and curry leaves.

Sunday, June 19, 2011

Tapioca Masiyal


Tapioca - 2 cups
small onions - 10 garlic pods -split red chilli, one green chilli and  1/2 a cup coconut shredded.


Boil tapioca with a little turmeric and salt. Remove it from the stove once it is cooked.
Temper it with mustard seeds, curry leaves, green chilli , split red chilli, small onions and garlic and coconut.
Add salt to taste

Sunday, February 20, 2011

Masala Curry

Garam Masala - 11/2 teaspoon
Coconut - half a cup
Red chillies - 3
Coraiander seeds - 2 tablespoon

Fry the above ingredients till it becomes golden brown and then grind it to a fine paste.

Temper and boil Onion, tomatoes and your choice vegetable (could be curry jack, soya chunks, Potatoes , Mushroom or cauliflower) When it is cooked and the  Masala paste and boil it for a few minutes. Tasty Masala curry is a good combination with White Aappam, Chapathis.

Thursday, February 3, 2011

Keerai Masiyal


Arai Keerai - 2 cups
garlic cloves- 5
red chilli - 2
cumin seeds - 1/4 teaspoon
shallots - 6


Boil all the above ingredients with little water in a kadai with salt to taste. Let it cool. Then grind the mixture to a paste in  a mixer and then temper it.

Note: Greens (Keerai) contains  rich source of vitamins like  A, C, and K, folate, iron and calcium

Tuesday, February 1, 2011

Inji Pachadi


Ginger 100 gms - cut into small pieces
Tamarind water - 1/4 cup
Jaggery (Vellam) - a small piece
To grind
Red chilli - 1 or 2 ( one is sufficient as ginger also tends to be spicy)
cumin seeds - 1/2 teaspoon
coriander seeds - one and a half tablespoon
Fry the ginger pieces in oil till they turn brown.
Fry the above(shown in red)  ingredients and grind it to a fine paste  Add the ginger and grind it to a fine paste.

Add oil in a kadai add mustard seeds when they splutter add the finely ground ginger paste and saute it for a few seconds and add tamarind water and jaggery. When the mixture becomes thick turn off the stove.

Monday, January 31, 2011

Cucumber Kichadi

Cucumber Kichadi
Cucumber - 1 diced
Curd - 1 cup
To grind
Coconut - 1/2 cup
Green chillies - 2
Cumin seeds - 1/4 teaspoon

Cook the cucumber, when it is done temper it and add the ground paste. When you get the required consistency
switch off the stove. Once the mixture cools add fresh  curd.

Amla (Gooseberry) Pickle

Ingredients :

Gooseberry - 50 average-sized
To Fry:
Red chillies - 7
Mustard - 2 teaspoonful
Fenugreek seeds - 2 teaspoonful
Asafoetida powder - 2 teaspoonful
Gingelly oil - 2 tablespoonful

Steam boil the gooseberries. Fry everything except the gooseberries in gingelly oil and add salt to taste. Let it cool and powder them.Add the powdered mixture to the steam boiled amla and store it preferably in a glass bottle.

This pickle is considered to be a good appetizer.