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LEMON RICE | LEMON RICE RECIPE

21.20 | Label: ,

IMG_2786
Lemon rice is a simple recipe which i rarely make make at home but will  be very handy for lunch box on weekday mornings when i get up little late and running out of time. We make this for Kannum pongal and Aadi 18 too along with other rice varieties. Here is my version of Lemon rice.
Lemon rice 3
INGREDIENTS:
COOKED RICE(RAW RICE) 1/2 CUP
LEMON JUICE 1 TBLSP
GREEN CHILLI 2
GINGER(grated) 1/2 TBLSP
SALT AS NEEDED
OIL 3/4 TBLSP
MUSTARD SEEDS 1/4 TSP
CHANNA DAL 1 TSP
URAD DAL 1 TSP
PEANUTS 1 TBLSP
CASHEWNUTS 1 TSP(OPTIONAL)
ROASTED GRAM 1/2 TBLSP
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW
SALT AS NEEDED
IMG_2772
METHOD:
  • Cook the rice into separate grains and allow it to cool completely by spreading it in a wide plate.Add salt to this. In a pan, add chopped green chilli,ginger, urad dal, channa dal ,roasted gram and cashew nuts. Keep it in a low flame and let the dals get golden brown color.
IMG_2749 IMG_2751
  • Add the mustard seeds now and when it crackles add the turmeric powder. Switch off the flame and add it to rice.
IMG_2753 IMG_2754
  • Add lemon juice and mix well. check for salt. Serve with papad, vadam or with Mor kuzhambhu as my mom does.
  • IMG_2758
 IMG_2761      
NOTE:
  1. I used sona masoori rice, you can even use basmathi rice.
  2. The quantity of lemon juice depends on the tanginess of the juice and according to your taste buds too.
  3. You can add grated carrots in the last to make it healthier.
IMG_2749IMG_2751IMG_2753IMG_2754IMG_2757IMG_2758

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PONGAL FESTIVAL RECIPES | SANKARANTI RECIPES

18.57 | Label:

Wish you all a very Happy Pongal . Let us begin this year with Positive thoughts and celebrate the festival with good cheer. Click on the image to see the Pongal festival recipes and Kannu Pongal Recipes.

 

KANNU PONGAL RECIPES:

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EZHUKARI KOOTU RECIPE| PONGAL FESTIVAL RECIPES | MIXED VEGETABLES KOOTU

00.43 | Label: , , , ,

THIRUVADIRAI KOOTU

Pongal Kootu 1
    As pongal festival is nearing i wanted to post a traditional recipe which we make both for Pongal festival and Thiruvadirai. This ezhukari kootu | pongal kootu we make with 7 veggies especially the country vegetables like yam, raw banana,choyate,avarakkai, Mochhai,pumpkin and even arbi too.A little bit of all these veggies make a huge quantity of kootu and so just add a small piece of all veggies. We carry forward a small portion for the next day for “Kannupidi” too, where we offer food for crows and pray to god .


Now coming to the recipe this measurement serves 6-7 people.
INGREDIENTS:
MIXED VEGETABLES* 2 CUPS
TOOR DAL (UN COOKED) 1/4 CUP
CHANNA DAL 1 TBLSP
CORIANDER SEEDS 1 TBLSP
RED CHILLI 5-6
URAD DAL 1/2 TSP
COCONUT(SCRAPPED) 1/4 CUP
COCONUT OIL 1 TSP
COOKING OIL 1 TSP
TAMARIND EXTRACT 1/4 CUP
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA A PINCH
SALT AS NEEDED
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW
* I used Broad beans (avarakkai), choayate(chow chow), yam,poosanikkai(white pumpkin)parangikkai(yellow pumpkin) raw banana (vazhakkai) and mochaiPongal kootu 3
METHOD:
  • Cook the toor dal and mochhai in pressure cooker .
pongal kootu step 1 pongal kootu step 2
  • Cut the rest of veggies into cubes.
pongal kootu 5 pongal kootu 6
  • In a kadai add 1/2 tsp of oil and add the coriander seeds,urad dal, channa dal and redchillies and roast till golden brown. Add coconut ( keep 2 tblsp aside )and grind it smoothly into a fine paste when it is cool. Keep it aside.
pongal kootu step 3 pongal kootu 7
  • In the same pan, add the chopped avarakkai(broad beans), and choyate (chow chow) and add salt and turmeric powder. Add 1 and 1/2cups of water and the tamarind water and cook the veggies.
  • When it is half done add the rest of the veggies and cook. The entire cooking process has taken 8-9 minutes in a medium low flame. Add the cooked mochai to this now.
pongal kootu 4 pongal kootu 8
  • Never overcook the veggies.
  • Now add the ground paste to this and the cooked toor dal.
  • Mix nicely without any lumps. Add water to get the right kootu consistency.
  • Dry roast 2 tblsp of coconut in a pan till golden brown and add it to the kootu.
  • Add coconut oil and temper with mustard seeds and curry leaves.
  • Don’t search mustard seeds in mine since i don’t have i didn’t addDisappointed smile.
pongal kootu 11 pongal kootu 9
  • Kootu is now ready to serve.
Ezhukari Kootu 2           NOTES:
  1. I made it in a consistency of thick sambar as i wanted to mix with rice.
  2. If you want to make it as an accompaniment for any variety rice keep it little thick.

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THAYIR VADAI RECIPE |SOUTH INDIAN STYLE CURD VADAI

18.37 | Label: ,

Thayir vadai + South Indian style curd vadai 1
Thayir vadai | Dahi Vada |Curd vadai recipe is made at most of the homes with leftover Vadais, but my mom always makes Thayir vadai with Freshly made Vadais as we all love curd vadais. Today I am sharing the recipe of how to make South Indian style curd vadai. I couldn’t make a very detailed step wise instructions as how to make vadais. Please follow my Medhu vadai recipe and just omit the onions in the recipe and follow the rest of the procedure. Even the entire procedure for thayir vadai too doesn’t have detailed pictures and will update in future.
I thank all my fellow bloggers for visiting my space and leaving their comments in my absence. We had a fun filled and a wonderful holiday and slowly coming back to routine. See you soon with Pongal festival recipes.
Thayir vadai 4

For Medhu Vadai recipe click HERE.
INGREDIENTS:
VADAI 4
SCRAPPED COCONUT 4 TBLSP
GREEN CHILLI 2
CURD(YOGURT) 1/2 CUP
CUMIN SEEDS 1/4 TSP
SALT TO TASTE
CARROTS(GRATED) 1/2 TBLSP TO GARNISH
BOONDI 1 TBLSP(TO GARNISH)
CORIANDER LEAVES FEW
CURRY LEAVES FEW
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA A PINCH
 Thayir vadai 2
METHOD:
  • After making vadais , allow it to cool. Boil 2 cups of water in a saucepan.  When the water starts boiling, switch off the flame and dip the vadai one by one in water for 6-8 seconds and take it out. Use a ladle for this as the water will be too hot.Press the vadais gently between your palms to remove the excess water.This process is to make the vadais more soft and to absorb the curd into it.
thayir vadai step 1 thayir vadai step 2
  • Grind the coconut, green chilli and cumin seeds into a fine paste. Use yogurt while grinding instead of water.
  • Beat the rest of the yogurt with a hand beater and mix the ground coconut mixture to the yogurt. Add salt. Temper with mustard seeds,asafoetida and curry leaves.
Thayir vadai step 3 Thayir vadai step 4
  • Now add the vadais to this and garnish with boondi, grated carrots, and coriander leaves.
  • After adding the coconut mixture if you feel the consistency if thick, add few tblsp of beaten yogurt to this while serving.
Thayir vadai 3    
Note:
  1. After dipping the vadai in hot water, you can soak it in butter milk to infuse little extra curd to the vadais.
  2. Never use too sour yogurt to make thayir vadais.

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VATHAKUZHAMBHU RECIPE | BEETROOT VATHAKUZHAMBHU

17.49 | Label: , ,

Vathakuzhambhu is a usual one which i normally make with shallots, drumsticks or any othe rveggie. But this is the first time i am making with beetroot as one of my friend told that beetroot vathakuzhambhu  is a popular one at her place. After i started making vathakuzhambhu with beetroot it has become a popular one at my house too. Go ahead and try this one and will like it for sure.

beet root vathakuzhambhu 3

INGREDIENTS: (SERVES 4-5)

BEETROOT (CHOPPED) 1/4 CUP
TAMARIND EXTRACT 4 CUPS
SAMBAR POWDER 4 TSP
SALT AS NEEDED
SESAME OIL 2 TBLSP
MUSTARD SEEDS 1/2 TSP
FENUGREEK SEEDS(Vendhayam) 1/8 TSP
TOORDAL 1/4 TSP
RED CHILLI 2
ASAFOETIDA 2 PINCHES
TURMERIC POWDER 1/4 TSP
CURRY LEAVES FEW

Beetroot vathakuzhambhu 2

METHOD:

  • Soak the goose berry sized tamarind in hot water and extract 4 cups of tamarind water.
  • In a pan add oil and temper with mustard seeds , fenugreek seeds, toor dal ,red chillis and curry leaves.
  • When the dal turn golden brown add the beet root and saute for few minutes.

 beetroot step 4

  • Now add tamarind water,sambar powder,turmeric powder,salt and asafoetida.
  • allow this to boil till it reaches a thick gravy consistency.

beetroot step 5

  • The beetroot will also get cooked by this time.
  • Add few curry leaves and smear a tsp of sesame oil on the top.
  • Normally we add little jaggery to this kuzhambhu, but since beetroot has sweetness no need to add it.
  • We had with Beans paruppu usili.

beetroot vathakuzhambhu 1

NOTE:

  1. You can make this vathakuzhambhu with any veggies of your choice.
  2. Some people add sambar powder in the oil and saute for a minute and add the tamarind water.

 

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