Neer More | Spiced Butter Milk

It's a South Indian style spiced butter milk. It's apt healthy summer special drink to keep the body cool.
Apart from this, it's has a special place during Tamil New Year and on Rama Navami, it's offered to God on both these festival day (as Neivedhyam).  As Rama Navami is approaching i planned to post this simple recipe in my blog.

Ingredients:

Curd - 1 cup
Water - 2 cups
Salt to taste
Coriander leaves - 1 tablespoon
Asafoedita - 2 pinch

To grind:
Chilly - 1 no.
Ginger - a small piece
Jeera - 1/4 teaspoon

To Temper:
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry Leaves - Few

Method:

• Grind Chilly, Ginger and Jeera in a hand motor pestle and keep it aside.
• Chop the coriander leaves finely and keep it aside.

• In a shallow vessel add curd, water and churn it using whisk or Mathu.
• Add asafeodita and salt in the butter milk.
• Heat a pan with oil and season mustard seeds and curry leaves.

• Add the seasoned ingredient to the butter milk.
• Add the grinded masala and coriander leaves.
• Chill and serve it.

Puran Poli | Paruppu Poli | Holige Obbattu | Boli

Puran  Poli | Boli is a classic traditional sweet generally we make during Ugadi (Telugu New year), Aavani avittam and Diwali | Bogi pandigai. This Poli is made by stuffing Channa Dal puran.

It's bit time consuming as it requires dal soaking time 30 minutes and dough resting time 4 to 5 hours.
However its absolutely worth the waiting time...it tastes delicious.

I remember that i tried this when i was studying in college but messed up with consistency of puran by pressure cooking the dal till it turns mushy so after that this is the first time i tried and it came out perfect and delicious.

Ingredients:

Maida -  1 cup
Turmeric powder - 1/4 teaspoon
Salt - 2 pinch
Ghee & Oil - 1/2 cup
Channa Dal - 3/4 cup
Jaggery -  1/2 cup
Cardamon - 4 nos.
Sugar - 2 teaspoon
Coconut - 1 tablespoon (grated)

Method:

• Take Maida, Salt and Turmeric powder in a bowl.
• Add enough water, oil and ghee mixture and make a soft dough.
• Dry roast channa dal and keep it soaked in water for 30 minutes.

• Boil the Channa dal, until it turns soft. (see the center picture for consistency).
• Drain the remaining water from the dal.
• Once the dal comes down to room temperature grind it to powder.

• Add cardamon and sugar in a mixer and grind it finely.
• Dry roast grated coconut.
• Keep both cardamon and coconut along with grinded dal.
• Grate the jaggery / Powder jaggery and keep it with this.

• Mix Cardamon, Coconut, Dal and Jaggery and make it into a ball (puran).
• Take the outer covering dough made with maida and make a small round equal portion.
• Take a plantain leaf and coat it with ghee.
• Pat the dough made with maida in the leaf and keep the puran in center and cover it.

• Pat the covered dough gently into a flat bread with hand, apply ghee if required.
• Heat a tawa and cook the flat bread | Poli both the side by drizzling ghee.
• Now the hot and soft Poli is ready to serve.

Chana Dal Fried Rice

 
This recipe is no way related to our regular Chinese Fried Rice. I came across this recipe in some television cookery show some 5 years before. Where they mentioned that this rice is prepared during Baby Shower / Semmandam / Godh Barai. I made this for two of my sister in law's baby shower along with other variety rice...This time its very special because i made it for my little bean inside me.

Ingredients:
Rice - 1 cup
Carrot - 2 nos.
Beans - 100 gm
Cabbage - 50 gm.
Peas - 1 tablespoon
Salt to taste
Sesame seed oil - 1 tablespoon
Coriander Powder - 2 teaspoon
Turmeric Powder - 1/2 teaspoon

To temper:
Mustard Seed - 1/4 teaspoon
Jeera  - 1/4 teaspoon
Curry leaves - few

To dry roast and grind:
Dry Red Chilly  - 3 nos.
Chana Dal  - 1 tablespoon.

Method:

Cook Rice and keep it aside.
In a pan dry roast red chilly and channa dal and grind it to powder.
Chop all the Veggies finely except peas.
Heat a pan with oil and temper with mustard, jeera and curry leaves.
Once it splutters add all the Veggies and saute until it cooks well.
Then add turmeric powder, coriander powder, grinded chana dal masala and saute till the raw smell goes off.
Add the cooked rice and sprinkle salt and mix well.
Now the rice is ready to serve.

It taste great with a cup of raita.

Vendakkai Sambar | Okra Sambar

Vendaikkai Sambar | Okra Sambar is a usual recipe in south Indian kitchen. When it is Friday most of us just opt for sambar, poriyal and appalm. It's a popular and every day cooking recipe of Tamilnadu cuisine.


Ingredients.
Tur Dal | Toovar Dal- 1/2 cup
turmeric - 1/4 tsp
asefoedita -  3 pinch
Okra / Vendaikkai - 1 cup
Sambar powder - 2 tsp
Curry leaves - few
Mustard - 1/4 tsp
Tamarind extract - 1 tbsp
Oil - 1 tbsp.
salt to taste
Red chilly - 1
Onion - 1 no.
Tomato - 1 no.

For Grinding:
Coconut - 1/2 cup
shallot - 2
Jeera - 1 tsp
Grind the above ingredients and keep it aside.

• Wash and pressure cook tur dal along with turmeric and tomatoes.
• Once the dal it cooked mash it and keep it aside.
• Temper mustard, curry leaves, whole red chilly, asefoedita in oil.
• Add onion sauté for while and add the onion and Okra.
• Saute it in low flame until the okra gets cooked.
• Add Sambar powder and sauté well until the raw smell goes.
• Add required water and tamarind extract.
• Once it starts to boil add the mashed tur dal and salt.
• Finally add the grinded paste, check for consistency and can add water.
• Allow to boil for 5 mins and top it with fresh coriander leaves and serve.

Looking for Vendaikai Pachadi check for the recipe here

Vendaikkai Fry Recipe here

Other Sambar Varieties check this link

Nellai Sambar

Coriander leaves Sambar

Chickpeas Kurma | Channa Kurma

Ingredients:

Chickpeas - 1 cup (soaked overnight)
Tomatoes - 2 nos.
Onion - 2 nos.
Ginger & Garlic - each 1 teaspoon
Curry leaves - few
Coriander Powder - 3 teaspoon
Chilly Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste
Oil to temper

To Grind:
Coconut - 1 tablespoon
Fennel Seed - 1 teaspoon

Method:

1. Boil the chickpea in pressure cooker until done (I kept for 3 whistle).

2. Finely Chop Giner and Garlic, Slice the tomatoes, chop the Onion and keep it ready.

3. Heat a pan with 1 tablespoon oil and add ginger, garlic, curry leaves and onion.

4. Saute it well and add Tomatoes and Chilly Powder, Coriander Powder and Salt.

5. Mix well and cook until the raw flavor goes off

6. Once the raw smell goes add the boiled chickpea.

7. Grind Coconut and fennel seeds together to a smooth paste.

8. Add the grind-ed paste in boiling curry along with 1/4 teaspoon turmeric.

9. Cook for 5 minutes in Low flame and serve it with Roti, Chappathi, Naan or any tiffen varieties.

Sending this Chickpeas Kurma to Remmy's Kitchen!

Ulundu Sadam | Urad Dal Rice | Ulutham Paruppu Sadam

Ulundu sadam is one of the famous recipes of Tirunelveli, we make it with broken whole urud dal with skin...Which is highly rich in it nutritious value and protein packed.

The best combination for this is dry fish curry and ellu thuvaiyal...It's one of the big hit in my kitchen.

Above image has Ulundu Sadam with Urundai Kuzhambu...

Ingredients:

Temper:

Oil to temper
Mustard - 1/2 tsp
Curry leaves - few
Jeera - 2 tsp
Garlic - 5
Green chilly - 1 (Slit length wise)
Coconut shredded - 1/2 cup

Main ingredients:
Rice - 3/4th cup
Urud dal  - 1/4 cup

Wash the rice along with urud dal and keep aside.
Temper the above ingredients in pressure cooker and add rice along with dal.
2 and half cup water is enough...
Pressure cook for 3 to 4 whistle...now the rice is ready with wonderfull aroma...

Do not forget to serve it with fish/dry salt fish curry.

Pavakkai | Bitter Gourd Stir Fry

Pavakkai Vathakal | Pavakkai Stir Fry | Bitter Gourd Stir Fry is such a easy recipe with very few ingredients...Beginners can sure try their hands on this recipe and i am sure it turns out delicious for anyone. Bitter Gourd being a favorite vegetable for R i make it often at least ones in a week.

Here is a recipe...

Ingredients:

Bitter Gourd - 3 or 4 (Big size)

Chilly Powder - 1 teaspoon

Salt - to taste

Oil to temper

Jaggery Powdered - 1 teaspoon

Method:

Wash and remove the seeds of bitter gourd and slice it.

Heat a pan with 4 teaspoon oil and add the bitter gourd.

Once the bitter gourd turns it color or cooked 3/4th add chilly powder and salt.

Stir well to coat the bitter gourd with chilly powder and salt.

Once the bitter gourd is cooked well, add 1 teaspoon jaggery and saute for 2 minutes.

Switch off the flame and serve it.