Thevaiyaana Porutkal (Ingredients):
1) Urulai Kizhanghu (Potato) - 500 gms
2) Chinna Vengayam (Small Onions) - 250 gms
3) Karuveppilai (Curry leaves) - 2 bunch (rendu kothu)
4) Manjal podi (Turemeric Powder) - 1/2 tbsp (Arai thekkirandi)
5) Kadudu (Mustard Seeds) - 1 tbsp (Oru Thekkirandi)
6) Ulutham paruppu (Broken Urad dhaal) - 1 tbsp (Oru thekkirandi)
7) Kaara podi (Red Chilli powder) - 1 tbsp (Oru Thekkirandi)
8) Yennai (Oil) - 25ml
9) Salt (Uppu) - As per the taste (Thevvai ikku yerpa)
10) Kothumali (Coraiander leaves) - 1/2 cup (Arai cup)
Sei Murai (How to?):
1) Wash the potatoes in water.
2) Boil the potatoes in hot water for 30 mins.
3) Peel the small onions and cut it in small pieces.
4) Peel the boiled potatoes and cut it in small pieces.
5) Heat oil in a pan.
6) Add the urad dhal and mustard seeds.
7) Add the turmeric powder when the mustard seeds start bursting and the urad dhal is light brown.
8) Add the chopped onions.
9) Add the curry leaves.
10) Fry till golden brown.
11) Add the chilli powder and salt.
12) Add the potatoes and mix well for 15 mins in low flame.
13) Keep slightly smashing the potatoes.
14) Switch off the stove and add the coriander leaves.
15) The Potato - Urulai podimas is ready.
Serve it hot with Poori, Chappathi, Dosai or with Sambhar rice.
Enjoy and let me know....
Sunday, May 3, 2009
Friday, February 20, 2009
My favorite eating spots...
Karpagaambaal mess in Mylapore theradi veedhi is one of my favorite eatingspot. The Carrot halwa, the keerai vadai, themorkuzhambu vadai, the thengaai sevai are the best out there. Would post more of my reviews shortly...
Paal paayasam (Kheer)
Thevaiyaana porutkal (Ingredients)
1) Milk - 1 litre
2) Milk maid - 1 cup
3) Rice - 100gms
4) Sugar - 1 1/2 cups
5) Cashews (Mundhiri paruppu) - 10 nos
6) Raisins (Kaaindha dhraatchai) - 1/2 cup
7) Ghee - 2tbsp
8) Cardamom (Yelakaai) - 1/2 tbsp (Powdered)
9) Safron (Kunguma poo) - 5 to 6 nos
Procedure (sei murai)
1) Soak the safron in luke warm milk
2) Wash the rice and keep soak it in milk
3) Add the mix in a cooker and boil it till the milk becomes a slight brown and the rice is nicely cooked
4) Add the sugar and the milk maid to the boiling mix
5) Allow it to boil in low flame for 10mins
6) Switch off the stove and add the cardamom powder
7) Add the safron mix
8) Fry the cashews and raisins in ghee till the cashews are light brown
9) Add it to the mix
The kheer (Paal payasam) is ready to have. Have it warm or cold...Its a treat to your taste buds...Can have it as a desert or a starter...both are fine....
Try it and comment please.
1) Milk - 1 litre
2) Milk maid - 1 cup
3) Rice - 100gms
4) Sugar - 1 1/2 cups
5) Cashews (Mundhiri paruppu) - 10 nos
6) Raisins (Kaaindha dhraatchai) - 1/2 cup
7) Ghee - 2tbsp
8) Cardamom (Yelakaai) - 1/2 tbsp (Powdered)
9) Safron (Kunguma poo) - 5 to 6 nos
Procedure (sei murai)
1) Soak the safron in luke warm milk
2) Wash the rice and keep soak it in milk
3) Add the mix in a cooker and boil it till the milk becomes a slight brown and the rice is nicely cooked
4) Add the sugar and the milk maid to the boiling mix
5) Allow it to boil in low flame for 10mins
6) Switch off the stove and add the cardamom powder
7) Add the safron mix
8) Fry the cashews and raisins in ghee till the cashews are light brown
9) Add it to the mix
The kheer (Paal payasam) is ready to have. Have it warm or cold...Its a treat to your taste buds...Can have it as a desert or a starter...both are fine....
Try it and comment please.
Nala chakaravarthiyin nala baagha kurippugal...
Vellarikaai Thayir Pachadi (Cucumber Raitha)
Thevaiyaanaa porutkal (Necessary ingredients):
1) Getti thayir (Thick curd) - kaal litre (250 ml)
2) Jeeragam (Cumin seeds) - oru thekkarandi (1 tbsp)
3) Kadugu (Mustard seeds) - oru thekkarandi (1 tbsp)
4) Vellarikaai - thol neeki thuruviyadhu (Peeled cucumber - grated finely) - rendu (2 nos)
5) Karuveppilai (Curry leaves) - oru kothu (10 to 15 leaves)
6) Pachai milagai (Green chilly) - ondru (1 no)
7) Kothamalli (Cilantro) - oru kothu (1 cup nicely chopped)
8) Thuriviya thengaai (Grated coconut) - oru karandi (1 cup)
8) Uppu (Salt) - thevaiyaana alavu (right quantity)
9) Oil (Ennai) - oru thekkarandi (1 tbsp)
Sei murai (How to do):
1) Grind the coconut along with cumin seeds and green chilly to a fine paste
2) Blend the curd to thick shake
3) Add the salt to the curd
4) In a thavaa (Ilupa chatti) add a little oil and fry the mustard seeds, curry leaves and cumin seeds
5) Add it to the blended curd
6) Add the grated cucumber to the blend
7) Mix well
8) Sprinkle the chopped cilantro on the top
Vellarikaai thayir pachadi (Cucumber raitha) is ready. Serve it as a side dish for Aaalu paratha or have it with hot Vegetable biriyani or any mixed rice.
Try it at home and post me the response.
Thevaiyaanaa porutkal (Necessary ingredients):
1) Getti thayir (Thick curd) - kaal litre (250 ml)
2) Jeeragam (Cumin seeds) - oru thekkarandi (1 tbsp)
3) Kadugu (Mustard seeds) - oru thekkarandi (1 tbsp)
4) Vellarikaai - thol neeki thuruviyadhu (Peeled cucumber - grated finely) - rendu (2 nos)
5) Karuveppilai (Curry leaves) - oru kothu (10 to 15 leaves)
6) Pachai milagai (Green chilly) - ondru (1 no)
7) Kothamalli (Cilantro) - oru kothu (1 cup nicely chopped)
8) Thuriviya thengaai (Grated coconut) - oru karandi (1 cup)
8) Uppu (Salt) - thevaiyaana alavu (right quantity)
9) Oil (Ennai) - oru thekkarandi (1 tbsp)
Sei murai (How to do):
1) Grind the coconut along with cumin seeds and green chilly to a fine paste
2) Blend the curd to thick shake
3) Add the salt to the curd
4) In a thavaa (Ilupa chatti) add a little oil and fry the mustard seeds, curry leaves and cumin seeds
5) Add it to the blended curd
6) Add the grated cucumber to the blend
7) Mix well
8) Sprinkle the chopped cilantro on the top
Vellarikaai thayir pachadi (Cucumber raitha) is ready. Serve it as a side dish for Aaalu paratha or have it with hot Vegetable biriyani or any mixed rice.
Try it at home and post me the response.
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