Thursday, June 22, 2017

Samai Pongal | Little Millet Pongal | Millet Recipe

Pongal, the famous south indian breakfast made from rice & dal with some flavorful tempering. Here in the recipe,instead of rice,i have used little millet(samai rice) and it tastes exactly the same.Those who want to include millet in their diet yet bored of making regular dishes,then try this pongal.
Here in the recipe, i have used little less amount of water than the regular Ven pongal. The day that i prepared this pongal, i was planning to pack this for our lunch too. As i don't like mushy pongal when it's cooled,i reduced the water and make it as fluffy instead of mushy. But if you're planning to have immediately, then add extra one cup of water. It's really upto you how you want your pongal and adjust the water as per your liking. 

Samai Pongal

Preparation Time : 1 hr | Cooking Time : 20 minsServes : 4 to 5 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Little Millet/Samai - 1 cup
Moong dal - 1/3 cup
Water - 21/2 cups
Cumin Seed - 1  tsp
Pepper Corns - 1 tsp
Ginger - 1 tbsp(minced)
Curry leaves - few
Cashew - 6 to 8
Ghee - 11/2 to 2 tbsp
Asafoetida powder - 1/4 tsp
Salt - to taste

Wash rice and dal well and put it in pressure cooker, measure the water & add into the cooker.Add enough salt & cover the cooker with lid and put the lid on, cook it for 3 whistle .Now for tempering,heat ghee in a pan,add asafoetida powder, cumin seeds & pepper corns.Then add cashews.Once cashew becomes golden brown, add ginger, curry leaves and saute till nice aroma comes. Add the tempering into pongal. Give a good mix and it's ready to serve.Tasty & fulfilling Samai Pongal is ready to serve.


  • Don't reduce the amount of ghee, it gives great taste & flavor to the pongal.
  • If prefer, drizzle some ghee while serving
  • If you want mushy pongal , add extra 1 cup of water.
  • Taste best with the sambar.
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Monday, June 19, 2017

Sweet Corn Soup | Home made Sweet Corn Soup | Soup Recipe

Sweet Corn Soup , an healthy and easy to make soup from sweet corn and other vegetables. As grew up in Tamilnadu, we didn't have the habit of having soup in our homes and Amma never made any soup to my knowledge. After i moved to chennai for my job, i got introduced to lot of soup from various restaurant. Out of all the soups, this sweet corn soup was my favourite, as i don't like spicy food back then, this soup suits to my taste and all other soup which i had tasted was like diluted version of kuzhambu(curry) 😞 .Though i like this soup very much, haven't try it on own for so long. ST also not fond of this soup, basically he don't like any food which has mild sweet taste in it,that may be the reason that i don't  make them frequently. As sweet corn is so cheep nowadays in the grocery store, i picked  a lot out of anxious and i got bored having them as steamed or grilled, so last week end i prepared this along with some garlic toast and it tastes absolutely divine.Enough with the stories, now move on to the recipe.

Sweet Corn Soup

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Soup | Recipe Cuisine: Indian
Sweet Corn - 1/2 cup
Carrot(small) - 1
Beans - 4
Capsicum - 1/2
Spring onion - 1
Garlic - 2 small pods 
Butter - 1 tbsp
Corn flour - 2 tsp
Water - 1 to 1&1/2 cup
Salt - to taste
Pepper - as needed

Chop the carrot, beans and capsicum into small pieces,minced the garlic, chop the green and white part of spring onions separately into small pieces. Heat the butter in a sauce pan,add the garlic and saute till becomes aromatic.Then add the white part of spring onions and saute till it becomes translucent.Then add the carrots,beans and corn one by one and saute in butter for 1 min.Add water and bring to boil and keep the flame in medium and let the veggies to cook,when the veggies are half done,add the capsicum and cook everything together.

Once all the veggies are cooked tender, add the salt and pepper as per your taste.
Dissolve the corn flour in water and add into the soup and cook it becomes glossy. Finally add the green part of spring onion and switch off the flame.That's it, Sweet Corn Soup is ready.
  • As capsicum cook easily, i added those when other veggies are half done.
  • Add corn mixture little by little and mix well.
  • I have used red capsicum here, but you can use any color you have.  

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Friday, June 16, 2017

Sweet Corn Masala | Corn Masala | Side dish for rotis

Sweet Corn Masala, a delicious side dish for your rotis,naan,chapathi or mild puloa.Though i had tasted sweet corn masala in restaurant many times and liked it much, i haven't tried my hands on it till last month. As we both love to have sweet corn as boiled or grilled,i haven't thought much about making this curry. But last month, i bought 6 corns/dollar and we got bored of having as it,so made this curry along with some rotis. The combination was so delicious and we love it to the core. Now let's see now to make this curry.

Sweet Corn Masala

Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Sweet Corn Kernels - 1/2 cup
Capsicum - 1(small)
Onion(large) - 1
Tomato(medium) - 2
Garlic - 5 pods
Ginger - 1/2 inch piece
Cumin seed - 1/4 tsp
Fennel seed - 1/4 tsp
Cashew - 5
Oil - 2 1/2 tsp
Cinnamon - 1/2 inch piece
Cloves - 2 
Cardamom - 2
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - to taste 

First peel the onions,garlic & ginger and chop them along with tomato roughly into pieces. Heat the pan with 1 tsp of oil, add the cumin & fennel seed let it fry in oil for 30 secs.Then add the onions, ginger & garlic along with 1/4 tsp of  salt and saute till the onions become translucent.Then add the cashews and tomato and saute till the tomato becomes mushy.Switch off the flame and let it cool completely.Put the onion & tomato masala into mixie/blender jar and grind them into smooth paste. Heat the pan with remaining oil and add the whole spices(cinnamon, cloves and cardamom),let it fry in oil for 30 secs.Then add the masala paste and spice powder(turmeric, red chili & coriander powder) and salt.If needed add some water and cover the pan with lid and cook for 8-10 mins in medium flame. By the time, the raw smell of the masala is gone,open the lid and keep in low flame until the oil separates on the top. Finally add the garam masala & mix well.In an another pan, add 1/2 tsp of oil and add the chopped capsicum and saute till it becomes soft . Keep the cooked corn ready too.Add the capsicum and corn into the masala and mix well.Let it be in the flame for 5 mins and switch off the flame. Delicious sweet corn masala for your rotis is ready.
  • Adding cashews give creaminess & richness to the gravy.
  • If the tomato has more tart taste, add 1/2 tsp of sugar to balance the gravy.
  • To make the gravy even more richer, add 2 tbsp of cream at the end.
  • The color of gravy depends on red chili powder and the tomato, so to get bright red color, always use well ripe tomato & good quality red chili powder.
  • Cook the corn till it becomes soft.

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Wednesday, June 14, 2017

Tomato Rice | Thakkali Satham | Variety Rice

Tomato rice,an easy to make variety rice with tomatoes. As i have already shared the recipe of tomato rice recipe here and here , this recipe is quite different from those recipes,here in this recipe, i have used cooked rice,so it's easy fix for your lunch box and also it's the best way to use the leftover cooked rice.Garlic gives wonderful flavor to this rice and i have prepared this rice a zillon times and it never fails to impress me with exotic flavor even with every simple ingredients. Now let's move on to the recipe.

Thakkali Satham

Preparation Time : 10 mins | Cooking Time : 20 minsServes :
Recipe Category: Rice | Recipe Cuisine: Indian
Cooked Rice - 2 cup
Tomato - 2
Onion - 1(small) 
Green chili - 1
Garlic - 5
Oil - 2 tsp
Mustard & urad dal - 1/4 tsp
Chana dal - 1 tbsp
Curry leaves - few
Coriander leaves - few
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Salt - to taste

First chop onion,tomato & garlic into small pieces and slit the green chili. Heat a kadai with oil,add mustard & urad dal,let the mustard splutter,then add the chana dal and roast till it turns golden brown.Add onions, garlic & curry leaves and saute till the onions becomes translucent and garlic becomes soft, then add the tomatoes and give a good stir.Add spices(turmeric & red chili powder) & salt . Give a good mix and cook till the tomatoes become mushy and the oil separates on the sides.Switch off the flame.Add the cooked rice and mix well.Finally add the chopped coriander leaves and mix well.That's it , Tomato rice is ready to serve.
  • Garlic gives great flavor and taste to the rice, so don't reduce the amount of garlic.
  • Use well ripen tomatoes for better taste and bright color.
  • For more flavor, add 1/2 tsp of garam masala powder along with other spices.
  • You can make this rice with leftover rice too.

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Monday, June 12, 2017

Pakoda Kuzhambu | Chettinad Pakoda Kuzhambu | Vadai Kuzhambu

Pakoda Kuzhambu, deep fried chana dal fritters soaked in spicy and tangy tamarind based curry. Amma make this curry often at our home and it's one of the dish that i grew up eating a lot. She make it as either pakoda or as vada with the same ingredients, the only difference is how to shape them. If you just pinch the batter and deep fried, then it will be pakoda or if you shape them as round, then it become vadai. Depends on the shape,you can name the curry as "Pakoda Kuzhambu"or "Vadai Kuzhambu" . Either way it taste absolutely delcious with some hot rice.

Pakoda Kuzhambu

Preparation Time : 1 hr | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
For Kuzhambu
Onion - 2 tbsp
Tomato -1
Tamarind - small gooseberry size
Mustard & urad dal- 1/4 tsp
Curry leaves - few
Salt - to taste
Red chili powder -1/2 tsp
Turmeric powder -1/4 tsp
Oil - 1 tbsp
For Pakoda
Chana Dal - 1/2 cup
Red chili -2
Garlic - 2
Fennel seed - 1/2 tsp
Onion(small) - 1
Curry leaves -few
Salt - to taste
Oil - for frying
To grind
Grated coconut - 3 tbsp
Peal onion - 2 
Garlic pods - 2
Cumin seed- 1/4 tsp
Fennel seed - 1/4 tsp

Soak the chana dal for 1&1/2 hrs and soak the tamarind for 1/2 hr.
Let prepare pakoda first,In a mixie/blender jar,add the red chili,fennel seed and garlic and grind them into coarse mixture.Then add the soaked chana dal and grind into coarse mixture. Take the mixture into bowl, add finely chopped onions,curry leaves and salt and mix well.Heat the oil in sauce pan for frying, pinch a small amount of pakoda mixture and add into the oil.Let it cook till all the sides becomes golden brown.Remove from oil and place it on tissure paper.Repeat the same for the entire batch.That's it pakoda is ready.Now let's prepare the kuzhambu,heat a kadai with oil.Add mustard & urad dal, let the mustard splutters, add the onions & curry leaves. Saute till the onions becomes translucent,then add tomatoes,saute till the tomatoes becomes mushy.In the mean time, extract the tamarind juice from the soaked tamarind and grind the ingredients listed under "To grind" into smooth paste.Once the tomatoes turns mushy,add the spices(turmeric,red chili and sambar powder ) & salt.Fry the spices in oil for 30 secs, then add the tamarind extract and coconut paste.Let it comes to boil and keep the flame in simmer for 10 mins. That's it Kuzhambu is ready. Just before 10 min of serving, add the pakoda into the kuzhambu and serve.Tasty Pakoda Kuzhambu is ready.
  • The gravy should be little runny in consistency before adding the pakoda. Otherwise,the pakoda would absorb all the gravy and it becomes too thick.
  • You can use either sambar powder or coriander powder in this gravy ,I tried it both ways and it taste absolutely delicious on either way.
  • Usually i add half of the pakoda to the kuzhambu and serve the remaining as it is, as side dish.

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