Wednesday, September 27, 2017

Pudalangai Puttu | Snake gourd Poriyal | Accompaniment Recipe

Pudalangai Puttu, an authentic stir fry made from snake gourd and chana dal. This recipe is from my gradma and everyone in our family likes it so much. You may wonder why it's called "Puttu" instead of "Poriyal" ,in Tirunelveli area, if any vegetable is grated or thinly sliced and make poriyal out of it, then it's called "Puttu" and you can see lot of puttu recipe in my blog like vazhakai puttu,carrot puttu, beetroot puttu .
Whenever i make pudalangai puttu,immediately i remember the incident that Appa shared with us in our childhood. In his childhood, one day appa had a high fever and doctor advised to take only kanji,that day aachi made this podalangai puttu.Since Appa was very fond of it, without any one noticed, he went and had some pudalangai puttu and lay down in his bed, within few minutes, he was vomiting and all the pudalagai came out,that's when Aachi found out, initially she started to scold him and later by remembering that incident itself, they all laughed together.Good old memories!!!! Sometimes, i wonder how many memories associated with single dish or even with single vegetable. Ok, enough with stories, let check out today's recipe.

Pudalangai Puttu

Preparation Time : 30 mins | Cooking Time : 15 minsServes : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Pudalangai/Snake gourd(medium size) - 1
Chana dal - 1 tbsp
Grated Coconut - 1&1/2 tbsp
Salt - to taste
To grind
Green chili - 2
Garlic - 1
Cumin seed - 1/2 tsp
Pearl onion -1
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Pearl onion (finely chopped) - 1
Curry leaves - few

Soak the chana dal for 30 mins, grind the ingredients listed under "To grind" into coarse mixture and set aside.First cut the snake ground into half and then slice vertically and remove the seeds inside.Then cut each piece of snake ground into thin strips and then cut into 1/2 inch pieces.Heat the kadai with 1 cup of water and then add the chana dal & cook till the dal is half cooked, then add the snake gourd.Give a good mix and then add the grounded chili mixture and salt into the snake gourd.Cook till the snake gourd is soft, then finally add the grated coconut and give a good mix.Now temper the ingredients listed under "To temper" and add into the snake gourd, mix well & switch off the flame.Tasty Pudalangai Puttu is ready.
  • Soaking dal helps to cook it easily.
  • Slice the snake gourd thinly, it helps to blend with dal well.
  • Adjust the chili as per your taste preference. 
Continue Reading »

Thursday, September 21, 2017

Peanut Chutney | Verkadalai Chutney | Chutney Recipe

Peanut Chutney, an easy accompaniment for idli,dosai or any south indian breakfast made from peanuts and coconut. If you have roasted peanuts in hand, then literally within few minutes, your chutney would be ready. Here the proportion of peanut to coconut is really up to you, usually i have used nearly equal amount of both just because we like that way. But you can add more or less of peanut as per your liking. I have seen people making this chutney even without coconut too, so it's really your choice.

Peanut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Peanut(roasted,unskinned) - 1/4 cup
Coconut(bits) - 3 tbsp
Red chili - 2
Garlic - 1
Tamarind - 1 pea size
Salt - to taste
To Temper
Oil- 1 tsp
Mustard & Urad dal - 1/4 tsp
Curry leaves - few 

Take all the ingredients, add peanut,garlic, chili,tamarind into the mixie jar and grind into coarse mixture.Then add the coconut,salt & required water to grind smooth.Grind into smooth paste, transfer into bowl. Temper the ingredients listed under "To Temper" and add into the chutney.Tada, your peanut chutney is ready. Taste great with idli,dosa or upma.
  • If you have raw peanut, then dry roast it in medium flame until nice aroma comes, let it cool and then use.
  • Adjust the chili quantity as per your liking.
  • As i'm ran out of grated coconut,i used coconut bits, if you have grated coconut,use it for easy grinding.

Continue Reading »

Tuesday, September 19, 2017

Idly Upma | Idli Upma with leftover idlies | Breakfast recipe

Idli Upma, a quick fix for breakfast with the leftover idlies under 10 mins. ST is a big fan of idly upma, for his sake, i make them often for our morning breakfast. Usually there won't be any leftover idlies in our home, so if i had planned to make this upma then i made extra batch of idlies and kept it aside. Fresh idlies are not easy to crumble, so if i had planned to make for breakfast, then previous night itself,  i made the idlies and kept it refrigerator. That way,it's very easy to crumble the idlies and there won't be any big lumps in the upma.
Now a days, i hardly seen people making this upma at home, in my school days and all, if there was any function in the family, then definitely the next morning breakfast would be this idli upma from the previous day left over idlies. Though i didn't like this upma back then, the memory associated with it is so refreshing and nostalgic!!!. And the next thing comes to mind is the "idli upma" scene from the movie "Surya Vamsam". Ok, enough with the stories,will check the recipe now!!!

Idli Upma

Preparation Time : 10 mins | Cooking Time : 10 minsServes : 1 or 2 
Recipe Category: Breakfast | Recipe Cuisine: Indian
Idli - 5
Onion(small) - 1
Green Chili -1
Red chili - 1
Grated Coconut - 1 & 1/2 tbsp
Sesame Oil - 2 tsp
Mustard -1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1 tsp
Curry leaves - few
Salt- to taste

First take the idli and crumble gently with your fingers.Finely chop the onions into small pieces and slit the green chili, keep the grated coconut as ready.Heat the non-stick pan with oil.Add mustard, let it splutters,then add the urad dal & curry leaves.Then add the chana dal and roast till it becomes golden brown,then add the onions and green chili & red chili.Add salt(just enough for the onions,remember that the idly has already salt in it) and saute till the onions becomes translucent, then add the crumbled idly.Mix gently with the tempering and finally add the grated coconut, give a good mix and switch off the flame.Tada, your idli upma is ready.Serve it with chutney and/or Sugar.
  • Sesame oil gives great flavor to the upma, so highly recommend to use it.
  • Don't keep the idli in flame for long time, it would became dry. So give a quick stir with the tempering and switch off the flame.
  • Using non stick helps to avoid sticking at the bottom.
  • If you wish, you can add few chopped coriander leaves on the top while serving.
  • Sometimes,i like to sprinkle few tsps of idli podi just before switch off the flame and mix it well.It tastes awesome.
Continue Reading »

Friday, September 15, 2017

Ragi Kuzhi Paniyaram with left over Dosa Batter | Kezhvaragu Paniyaram

Ragi Kuzhi Paniyaram, an another easy paniyaram recipe made from ragi flour and left over dosa batter. If you have followed my blog for a while,you would have known by this time, that we both loved ragi a lot and i already have quite a handful of ragi recipes in my blog,if interested do check out here.
Whenever i have small quantity of dosa batter and it doesn't enough for two, usually i soak few tbsp of rava, add into the dosa batter and do the basic tempering and make rava dosa out of it and it's my favorite recipe with the leftover dosa batter and it's one of the popular recipe in my blog too 😋
And this ragi kuzhi paniyaram also born on one such occasion. Few months ago, for dinner,i had very little dosa batter and also ran out of rava in my pantry, so as a trial added some ragi flour into it and did the basic tempering and made this paniyaram. To my surprise it turned out so delicious. From that day onwards, this paniyaram was added to our regular menu, i make them often for breakfast or dinner. 

Ragi Kuzhi Paniyaram

Preparation Time : 5 mins | Cooking Time : 20 minsServes : 2 to 3 
Recipe Category: Breakfast/Dinner | Recipe Cuisine: Indian
Dosa Batter - 1 1/2 cup
Ragi Flour- 3/4 cup
Onion(small) - 1
Oil - 1 tsp + for greasing
Mustard & Urad dal - 1/4 tsp
Chana dal - 1 tsp
Curry leaves - few
Coriander leaves - few
Salt - to taste

Chop the onions into small pieces. Heat a kadai with oil, add mustard, let the mustard splutters,then add urad dal & chana dal & saute till the dal slightly changes its color.Add the onions & curry leaves and saute till the onions becomes translucent,remove from heat and let it cool a bit.In the mean time, take the dosa batter, add the ragi flour & mix well. Then add the onions,coriander leaves and salt, mix it well. If needed add water and make it as pourable batter neither too thick nor too thin.Heat the paniyaram pan, add few drops of oil in each hole.Pour the batter into 3/4 of the each hole and let it cook for few mins, then gently flip the paniyaram with the wooden stick and cook on other side for few more mins,then remove it from the pan, do the same for the remaining batter.Tada, Your healthy & tasty paniyaram is ready.Serve with chutney and/or sambar.
  • If the dosa batter is already watery,then you wouldn't need extra water to make the batter.
  • Dosa batter already have salt in it, so while adding salt be careful, it may not be needed much.
  • If you wish,you can roast cashews pieces and add it along with onions.
  • Sour dosa batter works well for this paniyaram.
  • If the dosa batter doesn't have much sourness, add few tsp of sour curd.
Continue Reading »

Wednesday, September 13, 2017

Salmon Fish Pepper Fry | Meen Milagu Varuval | Fish Pepper Fry

Fish Pepper Fry, a delicious fish fry recipe flavored with peppercorns and some aromatic indian spices. Last week,while browsing youtube,i came across this recipe from healthy food kitchen channel and i loved the making process and by knowing the ingredients list,i'm sure that it would be delicious.So immediately i bookmarked it to try. When we had brought salmon fish today, the first thing came to mind is this pepper fry and i tried it for our lunch along with rice and rasam.I have changed few things from the original recipe to suit our taste and as expected it turned out super delicious and i'm sure from now onwards i will make this often. Now let's see the recipe.

Fish Pepper Fry

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Fry | Recipe Cuisine: Indian
Boneless Fish - 250 gms(I have used salmon fish)
Onion(small) - 1
Green chili -2
Curry leaves - few
Ghee - 2 tsp
Oil - 2 tsp
Salt - to taste
To roast & grind
Cumin - 1/2 tsp
Fennel seed - 1/2 tsp
Kashmiri chili - 2 
Pepper corns - 1 tsp
Coriander seed - 1 tsp

First clean the fish and cut into thin strips, add a pinch of turmeric powder and enough salt of fish and mix well. Place the fish pieces in the steamer plate and steam it for 10 mins.In the mean time, dry roast the ingredients listed under "To roast & grind" till it becomes aromatic,remove from the flame and let it cool.In the mean time, chop the onions into small pieces and slit the green chilies and keep it ready.Now put all the roasted ingredients into the mixie/blender jar and grind into fine powder.Heat the pan, add 1 tsp of ghee along with oil.Add the onions,chilies and curry leaves, saute till the onions becomes translucent.Then add the grounded masala powder and salt(just enough for masala) and give a good mix.Add the cooked fish pieces and the remaining ghee. Gently mix the fish pieces with the masala.Let the fish be in the medium flame for 3-5 mins and by the time, you can also see the oil around the edges of the pan,at this stage,remove from the heat.Tada, your tasty Fish Pepper masala is ready.
  • The mentioned quantity of masala gives medium spice. You can add more or less as per your liking.
  • Once the fish is added into the masala, gently mix, otherwise the fish pieces would be broken.
  • You can use any boneless fish for this recipe.
Continue Reading »