potato stew Potato boiled peeled cut into cube one cup Sawala[Big size onion] 2 nos. cut in length wise Inji 1" long cut lengwise small pieces green chilli 2 cut leng wise into two pieces Coconut milk Thick or Milk 1 cup Take kadai pore one tavble spoon oil add green chilli inji and onion stirr untit the onion become transparent now add potato cubes and one cup water and salt to taste.Boil till the potato and other increadians mix well and the water reduced to half.Now add the milk take care not to boil remove from fire. This is best side dish for appam, Idiappam,dhosa etc. Variation: You can add carrat, peans, green peas with potato.Before adding green chilli in the hot oil you can add cinnaman, thej patha,cardamum.
Bitter guard thoran Bitter guord scrap the nail and coat turmearic powder and salt keep aside for half an hour.The bitter guord will lose water. The cut into small pieces 2 cubs green chilli 2 nos.silt leng wise coconut 1/2 cub ] grind cousely cheera [cumin] 1/2 tea spoon] green chilli one] coconut oil 2 table spoon kaduku [mustard] 1 teaspoon urud dal 1 teaapoon curry leave one string Take heavy bottom kadai pore oil and add kadukku, urud dal when cracked and the urud dal become red add curry leave and green chilli split and stir one minute add bitter guard stir well and cover with lid.In between stirr well. When bitter guard become soft add salt stirr well and then add ground coconut stirr well for two minutes.Remove from fire. variation: Bitter guard may be boiled with salt until soft and strain the water. Added with the seasoning.The bitterness will reduced.one teaspoon sugar may be added before removed from fire. Two three small onion or one big onion may be added with the coconut and ground. Or cut pieces of onion may be added with seasoning and stirr well until it become transparent and add bitter guard.remove from fire.
nice to see you back... Dear Seetha, I see you post recipes of my request. thank you so much. will try them & get back to you. Pls take your time - no hurry as such. Regards,
Parippu Curry(dal) ingredients. 1 thuvarapparippu(sambar parippu) - 1 cup 2 small onion(shallots) - 3 or 4 3 tomato - 1 small 4 coconut - 1/2 cup 5 curry leaves 6 mustard seeds 7 coconut oil-as desired 8 green chillies - 2 9 turmeric powder - half t sp method. Soak Dal in water. cook dal adding chopped small onions, tomato, salt and half tea sp of turmeric powder and green chillies. blend coconut very well adding enough water. Pour to the Dal. place on the stove with a low flame. when it begins to boil (don't boil) remove. heat oil, splutter mustard seeds add one red chilly broken and curry leaves. pour in to the curry.
Parippu Curry(dal) Without Coconut. ingredients. 1 thuvarapparippu(sambar parippu) - 1 cup 2 small onion(shallots) - 10 3 tomato - 1 small 4 curry leaves 5 mustard seeds 6 coconut oil-as desired 7 green chillies - 2 8 turmeric powder - half t sp 9 salt method. Soak Dal in water. cook dal adding chopped tomato, salt and half tea sp of turmeric powder and green chillies. heat oil, splutter mustard seeds, add curyy leaves, red chilly crushed, stirr fry crushed small onions. pour this mixture into dal. <!-- / message --><!-- sig -->__________________
Dear indusladies, We all know Idli is common tiffin in south India.Maduari is famous for Idli I heard.In Kerala Ramasseri IDLI near Palghat is world famous.No wonder people order hundreds of idli and take it to forign countries as these idlies stay fresh for one week.Flat Idli.Method of preparation is also different. One kilo ponni boiled rice 1/4 kilo urud dol 50 gram Uluva [venthayam] soak and grind and let it ferment as usual. Traditionally they use two earthen pots to make idli.The mouth of the bottom pot with water is covered with net and on the net spead cloth.Fill the mouth with idli batter and cover the mouth with another earthen pot.Cook the idli. These pots are specialy made by the artisans.
Dear Meenuprakash, I am posting Inji puli or puliinji curry in one of the must item in all sathya. I will post other items one by one. seethalakshmi InJipuli or Puliinji curry Inji or ginger cut 1/2 cup green chilli cut 1/4 cup tamarind thick juice one cup gud or jaggary 1/4 cup [this may be incraese or discrease according to one's taste] red chilli two nos. cut into four or five pieces curry leave mustard seeds one teaspoon asafoetida turmeric powder 1 tea spoon oil one laddle salt to taste Take heavy bottom kadai pore oil.add mustard seeds when crackled add asafoetida, red chilli, curry leave, turmeric powder stir well and then add green chilli stir one minute and then add ginger pieces stir well untill they become soft.Now add the tamarind paste when its raw smell disappeared add jaggary, salt and let it to simmer.When it becomes as thick as'kuzhambu batham' remove from fire.You can taste before remove from fire if any thing i.e hotness [green chilli]or sourness is low or high you can adjust this time. when become cold store in dry bottle.In fridge it will be fresh more than one month.
Milagu vellam Milagu vellam soak two teaspoon balck pepper and one red chilli.Grind smooth paste. sour butter milk two cup salt turmeric powder jagerry small nellikkai measure Mustard seed one teaspoon cumin seeds one teaspoon curry leave Take a vessal pore mixer of ground pepper paste and one cup water.Add turmeric powder salt jaggary let it simmer and reduced to half cup till raw smell disappeared.Now add butter milk stir well. let to become to boil not boil. Remove from fire Season it with kadgu, cheeragam,curry leave.If it it is done in ghee tastes best. This is very stomch friendly kuzhambu.We serve it for delivered women.