Wednesday, April 30, 2014

Tomato Kurma..

  Tomato Kurma:Thakkali kurma

      Tomato 3
      Onion 3
      Green Chilly 2
      Ginger Garlic Paste 1 tbsp.
      Turmeric powder 1/2 tsp
      Coriander powder 1/2 tbsp.
      chilly powder 1 tbsp
      garam masala powder 1/2 tsp.
      Salt to taste.
To make a paste:
     Coconut 5 tb sp
     fennel seed (sombu) 1 tbsp.
     fried gram dal(pottu kadalai) 2 tbsp(optional)

For tempering:
   Oil 3 tbsp
   Mustard and Urad dal 1 tbsp.
   Curry leaves few.

Grind coconut ,fried gram dal,fennel seed with little water and make a fine paste.
Heat oil in a pan.
Add mustard urad dal seed, garam masala powder and curry leaves.
Include onions,slitted green chilly  next fry them for a while.
Add tomatoes fry till mushy,add  ginger garlic paste and  all dry powders ,salt.
Add 2 cups of water and pour the coconut paste in to it.Mix well and check the taste.
Allow this to boil really well.
Then close the lid  after that let it boil for atleast 10 minutes on low heat.
Turn off and garnish with coriander leaves.
Serve hot with idly,dosa,Idiyappam,Appam,parotta,Roti or  Rice.



Wednesday, April 23, 2014

Beetroot Poriyal

Beetroot poriyal:

Beetroot medium size
Big onion 1(chopped nicely)
Green chilly or Red chilly 2 no
Coconut 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste
    For tempering

Cooking oil 1 tbsp
Mustard and urad dal 1 tbsp
Cumin seed 1/3 tbsp
curry leaves few


                  Wash peel the skin and chop beetroot,you can also grate the beetroot if you want.
                   slit green chilly.


 Heat 2 tbsp of oil in a pan or kadai,once oil heated add mustard and urad dal .
 When it started splutter add curry leaves and green chilly.
 Then add the chopped beetroot.
 Sprinkle salt and water.
 Cover with lid ,allow it to cook for few minutes.
 Once the moister is absorbed,Then add grated coconut.
 Give a qouick stir and switch of the flame.
 Serve hot with Sambar Rice or Curd Rice.

Thursday, May 2, 2013

Muttai vellai Kuruma:

Muttai Kuruma:


    Boiled Egg 4 - 6
    Big onion 1(chopped)
    Tomato 1 (Sliced)
    Ginger Garlic Paste 1 tbsp.
    Curry leaves  few 
    coriander leaves chopped 1/4 cup.
    cinnamon stick 1 inch.
    bay leaves 1 no.
    cardamom 1 no.
    Cloves 2 no.
    Cooking oil 2 tbsp.
    Salt to taste.

Make a paste:

  Coconut 1/2 a nut.
  Cashew or Roasted Gram 3 tbsp.
  Green chilly 3 to 4 .
  Fennel seed 1/2 tbsp.


Make a fine slits at 2 to 3 points all over the eggs. keep aside.
 Heat oil in a pan.
Add cinnamon,clove,bay leaves and cardamom and curry leaves.
Include onions next fry them for a while.
Add tomatoes,afterward ginger garlic paste and salt.
Try to maintain the stove over medium heat during this whole process otherwise the colour of the kuruma become change.
Add 2 cups of water and pour the coconut paste in to it.Mix well and check the taste.
Now drop in the slited Egg.
Allow this to boil really well.
Then close the lid  after that let it boil for atleast 10 minutes on low heat.
Turn off and garnish with coriander leaves.
Serve hot with idly,dosa,Idiyappam,Appam,parotta,Roti or  Rice.


Wednesday, April 24, 2013

Cauliflower Fry:

Cauliflower Gopi Dry  masala:

Wash the cauliflower and cut them in to small florets.

Put the cauliflower in to the boiling water for few minutes.

Cauliflower 1 medium size
Big Onion 1(sliced).
Tomato 1(chopped).
Ginger Garlic paste 1 tbsp.
Turmeric powder 1/4 tsp.
Chilly powder 1 1/2 tbsp.
Salt to taste.

   For Seasoning:

Cooking oil 3 to 4 tbsp.
Curry leaves.
Garam masala 1/4 tbsp.
Fennel seed( sombu) 1/2 tbsp.


Heat oil in the pan.
Add the ani seeds and curry leaves.
Now add the chopped onion and garam masala.
Saute till the onion become golden brown in colour and then add the chopped tomato and the .ginger garlic paste in to it.
Add cauliflower, dry powder and salt
Close kadai with lid.Let it cook for 5 minutes.Check occasionally.
If it sticks on the bottom of the kadai sprinkle little water.
Fry Cauliflower till it become brown colour .when the oil started coming out.switch off the flame.
(It takes atleast 15 to 20 minutes).
It goes very well with chappathi ,roti and Curd rice,Sambar rice,Rasam..

Wednesday, December 12, 2012

Onion Pakkoda : Thool Pakkoda:

Onion Pakkoda:Vengaya pakkoda:

 Besan flour / Kadalai Maavu / chickpea flour 1 cup.
Rice Flour 1/4 cup.
Asafoetida (perungayam) 1 pinch
Red chilly 1 tbsp(adjust).
Fennel seed 1 tbsp(crushed).
Baking soda 1 pinch (optional).
Salt as per taste.
Big Onion 2 (Lengthwise Sliced).
Green chilly 2 .
Curry leaves.

Water as required.
Oil for fry.


 Cut onion in to thin lengthwise pieces.
 Add salt to it.
 Keep aside for 10 minutes.


Add Besan flour(kadalai maavu), Rice flour, Red chilly powder, asafoetida, salt, fennel seed,

Green chilly and curry leaves to the sliced onion and mix well.

Don't add water as the onion leaves the good amount of water.

If required sprinkle little water and mix well. dont make  the batter too thin.

Heat oil in the frying pan, once heated fry the onion mixture in the oil in a low flame until the pakoda become

golden brown in colour.

Serve Hot with tomato Ketchup.

Tuesday, December 11, 2012

Sweet pongal:

Sweet Jaggery  Pongal :


Raw Rice(ponni pacha arisi) 1 cup, Water 3 cups.
Moong Dhal 1/4 cup.
Jaggery 2 cups.
Salt 1/2 pinch.
Cardamom Powder 1/2 tbsp.
Ghee 4 tbsp.
Cashew 15 no.
Dry grapes 15 no
Freshly grated coconut 2 or 3 tbsp (as per taste).


Pressure  cook  the rice and moong dhal with 3 cups of water.

In the meanwhile add little amount of water to  jaggery and bring it to boil.

When the jaggery is completely dissolved , switch off the flame,add the cardamom powder and filter the

syrup and keep aside.

When the rice is cooked  porridge consistency add  jaggery syrup slowly and mix well  with  the low flame.

Stir it often because the dhal tends to stick to the bottom.

Let it boil for atleast 4 to 5 minutes ia a low flame.

In the meantime ,heat ghee ,add broken cashews and grapes till it become golden brown.

Add it to pongal and mix well and switch off flame.

Finally add the freshly grated coconut  and mix it well(optional).

Serve Hot..

Tuesday, October 30, 2012

Vegetable samosa

Veg Samosa:


Samosa Leaf.
Potato 3 no.
Onion 2 no.
Green chilly 3 no.
Cumin seed 1 tbsp.
Coriander Leaves(1/4 cup chopped).
Dry Methi Leaves 2 tbsp.
Green peas 1 cup(cooked)(i used frozen peas)
Turmeric powder 1/2 pinch.
Chilly powder 1/2 tsp(adjust)
Salt to taste.


Pressure cook the potatoes and mashed it nicely.

heat oil in a pan.add cumin seed , chopped green chilly,onion and cooked green peas.

 Add the mashed potatoes.
mix it well.
Now add turmeric powder,chilly powder,salt and dry methi leaves.

 Cook  for 6 to 8 minutes.

 Now take one samosa leaf and fold it like a cone.Use water while doing so.

 place a spoon of filling in the cone and seal the side using a drop of water or oil.
 Heat oil in a Kadai and deep fry till it become golden brown.Fry on a medium flame.
Serve hot with tomato Ketchup..