Aval /Poha Paruppu Usili

Aval Paruppu Usili is one of the interesting dishes of Tamil Brahmin Cuisine.It contains no onions or garlic.

The first step is to make Usili made of grounded and steamed toor Dal.Then poha should be mixed with the usili/dal mixture

Ive blogged about Beans paruppu usili long back.The procedure is the same except we have to substitute Poha for Beans.

Ingredients :

Extra Thick Poha/Aval - 1 cup

Mustard seeds - 1tsp

Curry leaves - a few sprigs

Sesame oil - 2tbsp

Salt to taste;

For the usili/Dal mixture:

Toor dal - 1/2 cup

Dry red chillies - 4

Salt to taste

Asafoetida - a pinch

Procedure:

Wash Poha several times.Drain the water completely.Let it stand for 20 minutes.

Make the usili as mentioned here

In a pan mix the poha and usili together and set on low flame.Adjust the salt and cook till raw smell of Poha goes off.

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Idly Fry

This is yet another dish made by my DH.My mom used to make fried idly whenever we refused to eat plain idlis.But she would just fry and saute with idly molagai podi.This recipe is little bit different.

Warning:You will definitely need more idlis than  you used to eat usually, to prepare this dish cuz this tastes sooooo good..When I ate this I was so guilty of my gluttony:)

Ingredients:

Idlis  - 6 (completely cooled and cut into cubes)

Onion - 1 finely chopped

Capsicum - 1 diced

Green chillies - 2(slit into two pieces)

Chili powder - 1 tsp

Turmeric Powder - 1/4 tsp

Idly molagai podi/Gunpowder - 2 tsp

Oil for deep frying the idlis

Oil - 2 tbsp

Salt to taste

Method:

Deep fry the idlis.

Deep Fried Idlies..I saved a few pices for the dish:)

In a pan heat oil.When it is hot,add the onions and saute till it is translucent.

Then add the green chillies, capsicum and saute for 2 minutes.Add the chillipowder,turmeric powder, idli molagai podi,required amount of salt.

Now add the fried idli pieces and saute.Sprinkle little bit of water,cover the pan with a lid and cook on a low flame  for 3 minutes.

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Rava/Sooji Khichadi/Semolina Khichadi

Rava/Sooji Kichadi is my favorite for dinner or even breakfast..I remember the first time I tried making this when I was about 14 or 15..It came out as a lumpy mass :) though it tasted good.

I definitely do believe that getting the right texture of Rava Upma/Khichadi is indeed an art!!Perfection comes only out of Practice.

Printable Recipe

Ingredients:

Sooji/Rava - 1 cup

Ghee - 1 Tbsp

Oil - 4tbsp

Mustard seeds - 1 tsp

Split Urad dal  - 1 tsp

Turmeric powder - 1/4 tsp

A cup of mixed vegetables like carrot,beans,peas,potato finely chopped

Onion - 1 big

Tomato - 1

A sprig of curry leaves

Coriander leaves for garnishing

Water - 2  1/2 cups

To be ground into  a paste:

Garlic cloves - 2

Ginger - 1 inch piece

Fennel seeds - 1/2 tsp

Cloves - 2

Cinnamon - 2 inch piece

Green chillies - 3

Method:

Heat the ghee in a kadai.Roast the sooji until it becomes slightly brown in color.Keep aside.

Heat oil in a pan.Add the mustard seeds.When they splutter add the urad dal.when the dal becomes brown add the finely chopped onion and the curry leaves.When they become translucent,add the ground paste and fry till the raw smell goes off.Add all the veggies one by one and then the tomato.When the vegetables are almost cooked,add the roasted sooji,turmeric powder and required amount of salt.

Meanwhile in another pan heat 2 1/2 cups of water and switch it off when it starts boiling.Keep the boiling water ready.

Pour the boiling water into the sooji and vegetable mixture and stir briskly so that no lumps are formed.Simmer and cover with  a lid.Switch off the stove when the sooji is cooked and garnish with coriander leaves.

Drizzle a little bit of ghee on the top.

Serve hot.

This is my entry to shama's FIRST COOKED FOOD EVENT --AUG'09

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Rava Pongal with Thakkali Kuzhambu/Sooji Pongal with Tomato Gravy

I like this Rava Pongal better than the usual Pongal.This is made up of Rava/Sooji with Moongdal.Instead of the usual Gothsu combination for Pongal,I tried Tomato kozhambu..The combo was very tasty..Both the dishes are very easy to make.

Recipe Courtesy - Chitvish of Indusladies

Ingredients for Rava Pongal:

Rava/Sooji - 1 cup

Split Moong Dal/Payatham Paruppu-1/2 cup

Jeera/Cumin Seeds - 1tsp

Pepper corns - 1tsp

Coarsely grind the pepper and jeera.

Ghee -2tbsp

Ginger grated - 2 tsp

A sprig of curry leaves

Method:

Dry roast the moongdhal till a nice aroma comes.Soak in boiling water for 30 minutes.

Pressure cook the Dal in 3 cups of water for about 4 whistles.The Dal must be slightly mushy.Drain a cup of water from the cooked moongdhal.Add another cup of water to it.So altogether we have 2 cups of water.

Boil water in a pan.Simultaneously in a pressure pan heat 2 tbsp of ghee.Add the grated ginger,coarsely ground pepper and jeera,curry leaves and then the rava..Roast the rava till it becomes slightly brown.Add the hot water to it and required amount of  salt and the cooked moongdhal and stir briskly so that no lumps are formed.Close the lid of the pressure pan and simmer for about 8 minutes.Turn down the heat.

Open and top with a little bit of ghee.

Ingredients for Tomato Kuzhambu:

Onions - 2

Tomatoes - 3

Tamarind - size of a small marble

Green chillies - 3

Sambar powder - 2tsp

Mustard seeds -1 tsp

Coconut paste - 3 tsp or 1/2 can of coconut milk

A sprig of curry leaves.

Chopped coriander leaves

Salt to taste

Method:

Soak the tamarind in water and extract about a cup.

In boiling water  drop the tomatoes and after  5 minutes immerse in cold water.Remove the skin and crush them roughly.

In a pan heat 2tbsp of oil.Add the mustard seeds.When they splutter add the curry leaves,finely chopped onions.When the onions are slightly brown add the chopped green chillies.

Add the tomatoes and fry till the raw smell goes off.Now add the tamarind extract and sambar powder.Add required amount of salt.

When its starts boiling ,simmer and then add the coconut paste(or coconut milk) and allow them to boil for about 5 minutes.

Turn off the heat and garnish with coriander leaves.

Serve hot with Rava Pongal.

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Set Dosa and Sagu

Set Dosa is a speciality of Karnataka.It is usually smaller in size than the regular dosa and is served in a set of 2 or 3.The ideal side dish is sagu.

Ingredients for Set Dosa:

Raw rice - 2 cups

Poha/Aval - 1/4 cup

Urad dal - 4 tbsp

Curd- 1/2 cup

Salt to taste.

Method:

Soak the raw rice along with Urad dal in water for 4hrs.

Soak the poha in curd for about 1 hour.

Grind the rice along with urad dal.Grind the poha with curd separately.

Mix both well and add required amount of salt.

Allow it to ferment it overnight.

Heat a nonstick pan.Pour 2 ladles of batter and spread it into smaller circles than regular dosa.It will be thicker than the regular ones.Drizzle oil around the dosa.Cook on only 1 side.Don't flip the dosas.Cover with a lid for sometime and cook till the side which is down is slightly brown.

Ingredients for Sagu:

Combination of vegetables like potato,carrot,chow-chow(chayote squash),cabbage,beans - 2 cups

Tomato - 1

Onion - 2

Green chillies - 4

Grated coconut - 1 /2 cup

Poppy seeds - 2 tsp

Fried gram dal/Pottu kadalai - 2 tbsp

Ginger - 2 inch piece

Cinnamon - 1 inch

Cloves - 2

Mustard seeds - 1 tsp

Oil for tempering

Method:

Pressure cook all the vegetables until soft.

In a pan heat 2 tbsp of oil.when it is hot add the cinnamon,cloves and ginger and saute till a nice aroma comes.Then add the finely chopped onion and green chillies and saute till the onions turn translucent.

Grind the sauteed ingredients along with coconut,fried gram dhal and poppy seeds into a fine paste.

Heat oil in a pan.Add the mustard seeds.When they splutter add the tomatoes and saute till they become mushy.

Then add the pressure cooked vegetables and the ground paste,required amount of salt and 1/4 cup of water.Allow it to boil for sometime.When they become thick,switch of the stove.

Serve with set dosas.

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Vadakari

Are you bored of the same chutney/sambar combo for idli?Then,try this..

Though it is time consuming,it tastes heavenly with idli and dosa.

Ingredients:

Channa dal - 1 cup

Dry red chillies - 4

Fennel seeds/Saunf - 1 tsp

Finely chopped onion - 2

Tomatoes - 3

Green chillies - 3

Turmeric powder - 1/4 tsp

Gingergarlic paste - 1tsp

Coriander powder - 1/2 tsp

Cinnamon - 1/2 inch

Cloves - 2

Pudina leaves - few

oil for frying the vadas.

Coriander leaves for garnishing

Salt to taste

Method:

Soak the channa dal in water for 2hrs.Then drain the water completely and grind it along with the dry red chillies,fennel seeds and required amount of salt to a coarse paste.

Then add a little portion from the finely chopped onions to this coarse paste.

Heat 2 cups of oil in a pan.Make small coin sized vadas and when the oil is hot enough,fry the vadas till they become slightly brown in color.Dont fry them till they are crispy.

Drain in paper towels and break them into halves.

In a pan heat 4tbsps of oil.Add the cinnamon and cloves.Then add the ginger garlic paste and fry till the raw smell goes off.Now add chopped onions and saute till they are golden brown in color.

Then add tomatoes and green chillies and pudina leaves and saute till the tomatoes are  are mushy.Now add the turmeric powder,coriander powder and fry for some time.Now add 2 cups of water and required amount of salt.When it starts boiling,simmer and add the vadas into it.Close with a lid.After 5 minutes,turn off the heat.

Garnish with coriander  leaves.


Serve hot with idlis/dosas.

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Tomato Dosa with Kadappah

Tomato Dosa is very easy to make.There is no need for fermentation for this dosa batter.The slight tangy taste from the tomatoes and the color of the dosas are quite an appeal to taste buds.

Kadappah is an unusual recipe.This recipe is chitvish's of Indusladies.The name itself was catchy..

Ingredients for Tomato Dosa:

Rawrice - 1 cup

Idly rice - 1 cup

Urad Dal - 8tsp

Ripe tomatoes - 4

Asafoetida - 1/4 tsp

Dry red chillies - 8

Salt to taste


Method:

Soak rice and urad dal along with dry red chillies for 2 hours.
Then grind it with chopped tomatoes adding aafoetida and required amount of salt into a smooth batter.No water should be added.After 4 hours,dosa can be made.

Ingredients for kadapah:

Moong dal/Split green gram dal - 1/2 cup

Potatoes - 3 medium

Onion - 2 medium

Turmeric powder - 1/4 tsp

Cinnamon - 1/2 inch

Cloves - 2

Lemon juice - about half of a lemon

Oil - 4tbsp

Chopped coriander leaves for garnishing


Grind the following into a smooth paste :

Grated coconut - 1/4 cup

Dahlia/Pottukadalai - 2tbsp

Green chillies - 4

Garlic - 3

Method:

Pressure cook the moongdal in plenty of water(about 2 cups) .Save the stock of the cooked dal.Mash the dal.
Boil the potatoes and dice them.Heat oil in apan.Add the cinnamon and cloves.When a nice aroma comes,add the onions and saute till they are golden brown in color.
Now add the moongdal stock,salt and turmeric powder and allow it to boil.When it starts boiling,add the ground paste.Let it boil for another 2 minutes till the raw smell of the paste goes off.
Then add potatoes and mashed dal and simmer till everything mix well.



Turn off the heat and add chopped coriander leaves and lime juice.
Serve with tomato dosa.

Iam sending this to Padma's Dosa corner Event.

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Upma Kozhakattai/Steamed Rice dumplings

Upma Kozhakkatai is another traditional Tamil Brahmin Recipe.It can be had  for breakfast or dinner.The best thing about this recipe is, it consumes very less oil and it is steamed.
Brinjal Gothsu is usually served as a side dish.

Ingredients for Upma Kozhakkatai:


Broken Raw rice - 1 cup

Grated coconut - 1/4 cup

Channa dal - 2tsp

Split Urad dal - 1 tsp

Dry red chillies - 3

Mustard seeds - 1 tsp

Asafoetida - a pinch

Curry leaves - a sprig

Water - 2 cups

Oil - 2tbsp

Method:

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the channa dal,urad dal and asafoetida.When the dal is brown add the broken red chillies and curry leaves.
Add 2 cups of water and required amount of salt.
When the water starts boiling,add the broken raw rice.Keep on stirring on low flame till it becomes like a mass.Turn off the heat.
Spread it on a plate and allow it to cool.
Then make small oblong shaped balls.Arrange them on a greased idli plate and steam them for 15 minutes.
Kozhakkattais are ready.

Ingredients for Simple Brinjal Gothsu:

There are soo many recipes for Brinjal Gothsu.Here Iam giving a very simple,easy to make shortcut Gothsu.

Eggplant/Brinjal - 5(Tomatoes can also be substituted for Brinjal.In that case reduce the quantity of tamarind by half)

Onion - 1 Big

Green chillies - 2

Tamarind - size of a marble

Mustard seeds - 1 tsp

Jeera - 1 tsp

Split urad dal - 1tsp

Turmeric powder - 1/4 tsp

Curry leaves - a sprig

Oil - 3 tbsp

Method:

Chop brinjal into small cubes.Soak the tamarind in water and extract a cup.

Heat oil in a pan.When it is hot add the mustard seeds.When they splutter add the jeera and urad dal.

When they are slightly brown,add finely chopped onions and curry leaves.Then add turmeric powder.When the onions are translucent,add the chopped eggplant.Saute till the eggplant is  cooked and becomes little bit mushy.

Add the required amount of salt.Then add the tamarind extract and allow them to boil for about 5 minutes.

Serve with Kozhakkatais.

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Chole Bature/Spicy Chickpeas Gravy with Fried Maida Flat bread

Chole and Bature is a classic combination.The chole which is a spicy gravy made of chickpeas ,onions and tomatoes goes well with fried maida bature.

This is a very popular dish in Punjab.In Tamilnadu ,the combo is called Chola Puri .

Ingredients for Batura:

Maida - 2 cups

Semolina/Rava/Sooji - 2 Tbsp

Sour curd - 3 Tbsp

Oil - 3 tsp

Baking powder - 1/2 tsp

Salt to taste

Water for kneading the dough

Oil for deep frying the baturas

Method:

In a bowl mix 2 cups of maida,curd,baking powder,oil and salt.Add water little by little till the dough becomes smooth and elastic.

Cover and keep aside for 4 hours.

Then divide the dough into round even sized balls.

Flatten each ball and roll with a rolling pin to a medium thickness to ensure that the baturas puff up while frying.

Heat the oil in a deep kadai.When the oil is hot enough,fry all the baturas ,turning them over till they attain a golden brown color.

Remove them from kadai and drain them completely in a paper towel.

Ingredients for Chole:

Chick peas - 2 cups

Onions - 3 medium

Tomatoes - 2

Green chillies - 3

Ginger garlic paste - 1tsp

Cinnamon - 1 inch piece

Cloves - 2

Cumin seeds - 1tsp

Chole masala - 2tsp

Turmeric powder - 1/2 tsp

Coriander leaves for garnishing

Oil 4tbsp

Salt to taste

Method:

Soak the chickpeas for 8 hours.Then pressure cook them adding a little bit of salt for 3 whistles.

Don't drain all the water from the cooked chickpeas.Reserve some for using in the gravy.

In a pan heat oil.When it is heated up ,add cinnamon and cloves.When a nice aroma comes,add the cumin seeds.When it is slightly brown add the finely cut onions.Add a little bit of salt.

When they turn golden brown add the ginger garlic paste.Fry for sometime till the raw smell of ginger garlic paste goes.

Then add the finely chopped tomatoes and turmeric powder.Saute till the tomatoes are completely cooked and becomes a paste.

Now add the chole masala and the reserved water from the cooked chickpeas.

When it starts boiling add the cooked chickpeas.Stir occasionally till the gravy becomes thick.Turn off the heat and garnish with coriander leaves.

Serve chole with hot baturas.

Iam sending this to Kamalika's FIC Delectable Combinations event.

This is a monthly event started by Harini of Sunshinemom.

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Aval/Poha/Beaten Rice Flakes Upma

Aval upma is an easy,nutritious breakfast.

Ingredients:

1 cup - thick variety aval

1 medium sized onion

2 - green chillies

1 tsp - mustard seeds

1 tsp - split urad dal

1 tsp - jeera

1/2 tsp - turmeric powder

A sprig of curry leaves

chopped cilantro leaves for garnishing

2tbsp - oil

Method:

Wash and soak the aval in water for about 1/2 hr.The level of the water should be just above the aval.

Strain through a colander and keep aside.

In a pan heat the oil.Add the mustard seeds.When they splutter, add the urad dal

Once the urad dal turns slightly brown add the jeera.

Then add the onions,turmeric powder chillies and curry leaves.

When the onions become translucent add the strained poha.

Lower the heat and add required amount of salt.Keep on stirring the poha until the raw smell of the poha goes off.

Switch of the stove and add coriander leaves.

This is my entry to EC's Quick meal event.

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Bulghur wheat upma

Bulghur wheat is very nutritious and is an excellent source of vitamins and minerals.

This dish is healthy and wholesome and diabetic-friendly.

Ingredients:

1 cup - bulghur wheat

2 cups - water

1tsp - mustard seeds

1 tsp - split urad dal

1 tsp - channa dal

2 tbsp - oil

2 - green chillies

1 medium sized onion

1/2 cup vegetables - a combination of carrot,beans,peas(I used frozen vegetables)

salt - to taste

Method:

Heat oil in a pan.When the oil is hot,add mustard seeds.When they splutter add urad dal and channa dal.

When they become slightly brown add onions and green chillies.Wait till the onions become translucent.

Then add 2 cups of water and salt according to taste.When the water starts boiling add the bulghur wheat.

Simmer and stir for 2 minutes.Then close the pan with a lid and let it cook on slow fire.

In between keep on stirring once in a while.

When the bulghur wheat is cooked switch off the fire.

Serve with a pickle.

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Tiffin Sambar

Idli,Vada and Sambar combo is a staple breakfast of Tamilnadu.Tiffin Sambar is a good side dish for idli,dosa and the main ingredient is cooked and mashed toor dal.

If you have cooked toor dal leftover, this dish can be prepared in a jiffy.

Ingredients:

Roast the following ingredients in 2tsp cooking oil and powder it in a mixie.

1) 2tbsp - Channa dal

2)1 tsp - split urad dal

3)4tsp - coriander seeds

4)1/4 tsp - methi seeds

5)1/2 tsp - black pepper

6)1 tsp - cumin seeds

7)1/4 tsp - asafoetida powder

8)4 - dry red chillies(you can adjust according to your spice level)

9)a sprig of curry leaves

The other ingredients

1/2 cup - cooked and mashed toor dal.

1 tsp - mustard seeds

1 tsp - split urad dal

1 -medium sized onion

1 - small tomato

a small gooseberry sized tamarind soaked in water

cilantro leaves for garnishing

2tbsp - any cooking oil

Method:

Extract the juice of tamarind.You will need a cup of it.

In a pressure pan add 2 tbsp of oil.When the oil is heated up add the mustard seeds.

When the mustard seeds splutter,add the split urad dal.Wait till the urad dal becomes slightly brown in color.

Add the onions and a pinch of salt and saute.When the onions become translucent add the tomatoes.

Now add the powder and mix everything together.Then add the tamarind juice and the mashed dal along with the required amount of salt.

When it starts to boil close the lid of the pressure pan and cook for 1 whistle.

Garnish the sambar with chopped cilantro leaves.

Serve hot with mini idlis

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Puli pongal

This is a traditional Tamilnadu recipe."Puli" means tamarind in Tamil.The main ingredients are broken raw rice and tamarind.Unlike the usual pongal this dish will not be so mushy.

Here is the recipe

Ingredients:

2 cups - broken raw rice

small lemon size - tamarind(soaked in water)

1 tsp - mustard seeds

1 tsp - Channa dal

5 - dry red chillies

You can reduce the number of chillies according to your spice level.

1/4 tsp - asafoetida powder

1/2 tsp - turmeric powder

1/4 cup - gingelly/sesame oil

Don't substitute with any other oil because sesame oil adds a unique flavour to this dish.

a sprig of curry leaves

salt to taste

Method:

Puli pongal can be made either in a kadai or pressure cooker.I prefer to use a pressure cooker /pressure pan because it is a lot more easier.

Before you actually start making the dish,keep the tamarind juice ready measured up.For every cup of broken rice add 2 1/4 cups of tamarind juice.

Heat oil in a pressure pan.Add the mustard seeds.When it splutters add the channa dal.When the channa dal is lightly brown, add turmeric powder,asafoetida,dry red chillies and curry leaves.

Then add the tamarind juice.When it begins to boil,add the broken rice and the required amount of salt.

Close the lid of the pressure pan.Cook for 2 whistles.

After opening the pressure pan just mix everything together.

Serve with cut raw onions.

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