Milagu (pepper)thokku/Keti milagu kozhambu

We all know that pepper spice is gud for health than the hot taste we get from chillies.Pepper is being used widely by use in our day to day cooking.This milagu kozhambu/thokku is my mother's speciality.I always ask my mom to make it at least once in 2 weeks.

This can be stored in refrigerator for at least a week.This can be mixed with rice & had with vadam as side dish .This is also a gud side dish for curd rice.

This is how my mother makes it
Pepper 1 tsp
Jeera 1 tsp
Toordhal 1tsp
Coriander seeds 3tsp
Red chillies 6-7
Mustard seeds 1/4tsp
Few curry leaves
Tamarind soaked in water i small lemon size
Gingely oil 1/2cup
Turmeric powder 1/4tsp
Salt to taste
Take 2-3 tsp of oil in a kadai & fry all except tamarind & turmeric powder.Cool & grind along with tamarind into fine paste.In a kadai add gingely oil & splutter mustard seeds.When they pop add curry leaves & the ground paste.Add turmeric powder & salt.Allow it to cook & thicken.Always keep it covered as it spills all over.Take of stove when it thickness.

More curry leaves gives it more taste.Have it with hot rice

Mattar paneer

People at all age love to have paneer.Especially when it tastes so authentic u cant stop eating it.I learnt to make this authentic mattar paneer from vahrevah.It came out so well...
This is how i made it
Ingredients
Paneer 1/2 cup
Green peas 1/2cup
Tomatoes 2
Onion 1
Cashew nuts 2tsps
Ginger garlic paste 1 tsp
Coriander powder 1tsp
Cumin powder 1/2tsp
Chilli powder 1 tsp
Green chilli 1
Cumin seeds 1/2 tsp
Coriander leaves few
Katoori methi 1 tsp
Turmeric powder 1/4tsp
Oil 2-3 tsp
Salt to taste
Cream 2tsps
Whole garam masala which includes-
Cinnamon stick 1,
Bay leaf 1,
Clove 2,

In a kadai add some oil & fry cashew nuts till light brown.Add onion ,ginger garlic paste,turmeric & tomatoes.Cook til tomatoes are soft.Then cool & blend them together.In the same kadai add some oil.Now add whole garam masala & then cumin seeds.Saute for few secs then add the ground tomato onion paste.Add little water to this sauce.To this add finely chopped green chillies,cumin powder,coriander powder & chilli powder.After adding all these ingredients allow it to cook till the raw smell goes & thickness.When it thickness add kastoori methi to this gravy.Allow it to cook for 5 more mins.Then add peas & paneer to this gravy.Simmer after u add all these & garnish with coriander leaves & cream.

Serve hot with parathas or rice.

Idly sambar

Hello all.....Blogging after a real long time.Right from the time i wanted to blog every day i could hardly sit with my laptop.Was very busy enjoying.Any ways back to blogging.I learnt quite a few items these which was very interesting.Will share all the items i learnt & made in future & all the tips i got.

Idly sambar is one favorite dish served in many south Indian restaurants.Saravana bhavan idly sambar is so famous i always wanted to make sambar like that for idly.Here it is sambar that has Saravana bhavan sambar taste.Simnce i dont have small idly mold with me i made regular idlies.


This is how i made the sambar

Ingredients
Toor dhal (cooked) 1cup
Pearl onions 1 cup
Tomato 1
onion 1
Tamarind juice 1 cup (diluted)
mustard seeds 1/4tsp
Channa dhal 2tsp
Coriander seeds(dhaniya) 4 tsp
Red chilli 10
Pottu kadalai 1 tsp
Oil 3tsp
curry leaves & coriander leaves few
Turmeric powder 1/4tsp
Salt to taste
Jaggery 1tsp

In a kadai add oil.Add channa dhal,coriander seeds & 8 red chillies.Roast them till little brown.Keep aside.Now add oil in the same kadai & add onions.saute a while & add half of a tomato & saute till tomato is soft.Allow it to cool & grind them all together to a fine paste along with pottu kadalai.Now in a kadai add oil.Splutter mustard seeds.When it pops add pearl onions & curry leaves.Now add red chillies and then the tamarind juice.Now add remaining tomato, turmeric powder & salt.Add the ground paste.Allow this mixture to boil till the raw smell of tamarind goes.Now add the cooked & mashed toor dhal to this & allow it to boil a little more.Now add jaggery & chopped coriander leaves & serve hot with idlies.

When serving with idlies first layer with idlies then pour some sambar on top.Add chopped onions & pour 1 tsp ghee on top.Garnish with coriander leaves.

Meethi keerai

I always loved spinach & all green leafy vegetables.Any form of keerai i would eat with out hesitation.I always wanted to make meethi keeri in South Indian style.So made this keerai kai this weekend.We just loved it.This meethi keerai is very gud for people with diabetics.

Here is the recipe

Meethi keerai 1cup(finely chopped)
Onion 1
Red chilli powder 1 tsp
Dhaniya powder 1/2tsp
Coconut 1/4cup (grated)
Sugar 1 tsp
salt to taste
oil 1 tsp
Mustard seeds 1/4tsp
Moong dhal 2 tsps

Soak moong dhal in water for 10 mins.Squeeze out water & set aside.Wash methi leaves completely & chop them finely.In a kadai add oil & splutter mustard seeds.Now add the cut onions & saute.Then add the cut meethi leaves,moong dhal,chilli powder, dhaniya powder & salt.Mix well cover & cook.When the leaves have cooked add sugar & grated coconut.Mix well.

Avoid sugar when you prepare for people with diabetics.

Avakai pickle

Avakai pickle is the hot favorite of all pickle lovers.Who will not love this pickle!!!
Especially home made ones yummy.I was so lucky to get these tangy mangoes when i went to the Indian stores here.I made this pickle last week.Now they are ready to be finished.This is how i made it
Ingredients
Raw mangoes(cut)1 cup
Red chilli powder
Mustard powder
Fenugreek seeds
salt
Gingely oil

Measurement
This is the proposition i used to make the full bottle.For every hand full of cut mangoes i added 2 full spoons of red chilli powder,1spoon full of mustard seeds powder,2 & 1/2 tsp full of salt 1/4th spoon of fenugreek seeds.

First wash mangoes & cut them into big pieces(in India they cut it with seeds).Dry these cut pieces on paper so that moisture is absorbed from all pieces.All pieces should be dry.Now using the above mentioned measurement add all the ingredients.Then add gingely oil so that entire pickle is soaked in oil.Oil should float above.Mix well.Let it marinate nicely for 4-5 days.Daily mix the ingredients atleast 2 times.Mangoes will get tender & raw smell of chilli powder will go.This is when ur pickle is ready to use.

Ur yummy avakai pickle is ready.

Channa masala

Channa masala is my all time favorite.This is one thing i can eat almost anytime.I made this for lunch & had it with bread for dinner.

This is how i made it
Ingredients
Channa 1cup(soaked over night & pressure cooked)
Onion 1 big
Garlic 3pods
Ginger small piece
tomatoes 4
Red chilli powder2 tsp
Garam masala powder 1 ts
coriander powder 1 tsp
Turmeric powder 1/4tsp
jeera powder 1tsp
oil 2 -3tsps
salt to tasteSoak channa over night & pressure cook it & set aside.In a kadai add oil.Add cut onions & garlic pod & saute a while.Cool & grind onion,garlic & ginger & set aside.Puree tomatoes separately.In the same kadai add oil.To this add the ground onion paste.Saute till oil separates.Now add the tomato puree & mix well.To this puree add all the powders,required salt.Allow this gravy to cook & thicken.When it thickness a bit add the cooked channa.Allow it to cook well & becomes a thick gravy.Serve hot with chapati,rice or bread.

Brussel sprouts

Until recently i was of the opinion that brussel sprouts are hard to cook & doesn't taste gud.My hubby always wanted me to try this brussel sprout as it was rich in nutrients.So one day i bought frozen brussel sprouts & made a sabji.WOW it was gr8.I loved it.Ingredients
Brussel sprouts 1 cup
Tomato 1
onion 1
Red chilli powder 1 tsp
Turmeric powder 1/4tsp
Salt to taste
Oil 1 tsp
Mustard seeds 1/4 tsp

Cut sprouts to 2 halves.Chop onions & tomato into long slices.In a kadai add oil & splutter mustared seeds.Add onions & saute.Then add cut tomatoes & mix well.Add red chilli powder,turmeric powder & required salt.Mix well.Now add sprouts.Sprinkle some water,cover & cook for few minutes.Yummy brussel sprout sabji is ready.

cabbage subji

Cabbage subji is one instant side dish u can make when u have less of everything at home.It was a super hit when i made it as side dish for chappathi.
Ingredients
Cabbage 1 cup
Mixed vegetables 1cup(i used frozen mixed vegetables which had carrots,beans,corn & peas in it)
Onion 1
Chilli powder 1 tsp
turmeric powder 1/4tsp
ginger garlic paste 1 tsp
Oil 1 tsp
Mustard seeds 1/4tsp
Jeera 1/4tsp
salt to taste

Heat oil in a kadai & add mustard seeds & jeera.Now add chopped onions,then ginger garlic paste & saute.Then add cabbage & all other vegetables.Add chilli,turmeric powders & required salt to the vegetables. Add the required salt,mix well,add little water mix,cover & cook till all vegetables cook & water evaporates.

Red chutney

I love to have idly with this spicy look but not so spicy chutney.This can be prepared in no time but tastes heavenly.All ingredients in this chutney are easily available most of the times at home.
This is how i made itIngredients
Onion 1 big
Tomatoes 4
Grated coconut 3 tsp
Red chilli powder 1-2 tsp
salt to taste
oil 1-2 tsp

In a kadai add oil & saute chopped onions till it becomes a bit transparent. Then add the cut tomatoes,mix & add chilli powder & salt.Add little water & allow it to cook.When all the water evaporates add the grated coconut & mix well.Take off stove.cool & grind to coarse paste.Ur yummy chutney is ready.

Milagu jeera kozhambu

This is one tasty kozhambu i have ever prepared.It was a bit spicy still loved it.All ingredients are best for digestion.Pepper jeera kozhambu is an inspiration from Priya's easy n tasty recipes.U can find the original version here

Ingredients
Tamarind juice 1 cup
Tomato 1
Pearl onions 1 cup
Garlic 5 pods
Chilli powder 1 tsp
Pepper powder 1 tsp
Jeera powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Pinch of hing
Gingely oil 1/4 cup
Mustard seeds,Uradh dhal & fenugreek seeds 1 tsp
currry leaves few
salt to taste

Puree tomato & keep aside.In a kadai add oil & splutter mustard seeds,fenugreek seeds & uradhdhal.When it pops add curry leaves, pearl onions & garlic pods & saute till onions become translucent.Now add the tamarind juice.To this add tomato puree,chilli powder,pepper powder,jeera powder,coriander powder,salt,turmeric powder & hing.Mix well & allow it to cook.When the gravy thickness & oil separates & floats on top take off stove.Serve hot with rice.

Full meals

Weekend i always make full meals.It will mostly be a grand lunch most of the weekends.This week end i made 2 side dishes,sambar & rasam.

Here is the menu
Vengaya sambar
Vegetable rasam
Pavakai(Bitter gourd) sweet kai
Beans Usuli
Rice apalam
Curd
Rice



In India majority of the family have this for breakfast.Elders at home mostly will have only this for their meals.

Now to the recipe
Vengaya sambar
Ingredients
Pearl onions 1 cup
tamarind juice 1big cup
turmeric powder 1/4tsp
sambar powder 2-3 tsp
pinch of hing
salt to taste
oil 2-3 tsp
jeera 1/4 tsp
mustard seeds 1/4tsp
Red chilli 1
coconut shredded 1/4cup
cooked toor dhal 1cup

In a kadai add oil & splutter mustard seeds & jeera.When they start to pop add red chilli &onions & saute.Add the tamarind juice.Now add turmeric powder,sambar powder,salt & hing.Allow it to cook untill the raw smell of the tamarind juice goes.When done add the cooked toor dhal.Grind coconut & add to the sambar.Boil & take off stove.


vegetable rasam
Ingredients
cooked toor dhal 1 cup
tamarind juice 1cup (diluted)
turmeric powder 1/4 tsp
salt to taste
pinch of hing
garlic 5 pods
red chillies 3
jeera 1 tsp
oil 3 tsp
Mustard seeds 1/4tsp
vegetables 1cup(i used carrots,beans,peas & cauliflower)
Tomato 1 chopped

Grind garlic,jeera & red chillies.In a bowl mix cooked dhal,tamarind juice,turmeric powder,hing & salt.Cut vegetables into small cubes & cook separately. In a kadai add oil & pop mustard seeds.Then add the ground garlic paste & saute.Now add the tamarind mix,tomato & vegetables.Allow them to cook till the raw smell of the tamarind goes.Vegetable rasam is ready.

Pavakai sweet kai
Pavakai 1cup(chopped)
Onion 1
red chilli powder 1 tsp
turmeric powder 1/4tsp
jaggery 2 tsp
tamarind juice 1/2cup
salt to taste
oil 2 tsp
mustard seeds 1/4tsp

In a kadai add oil & splutter mustard seeds.Now add chopped onions & saute. Add cut pavakai & mix well.Now add tamarind juice,chilli powder,turmeric powder & salt.Mix well,cover & cook.When pavakai cooks add jaggery & mix well.Sweet,sour & tangy pavakai is ready.

U can find beans paruppu usuli here.
Our meals is complete with rice applam finishing with curd rice.Our dessert was store bought ice cream.

Iam sending this to Deesha for her to try if she wishes as a part of her "South Indies" , a fun concept to try south Indian dishes and post.

Tomato kurma

Any thing made out of tomato makes an excellent combination .I love tomato kurma with idlies.It can be made in no time. So made it for breakfast.

Here we go for the recipe

Ingredients
Tomatoes 4
Onion 1
Jeera 1/4 tsp
ginger garlic paste 1tsp
chilli powder 1-2 tsp
turmeric powder 1/4tsp
salt to taste
coriander leaves few
oil 2-3 tsp

To grind
Coconut shredded 1/2cup
cashew nuts 10-15
poppy seeds 1/4tspGrind coconut,poppy seeds & cashewnuts to a fine paste & set aside.In a kadai add oil & splutter jeera.Add chopped onions & saute a while.Then add ginger garlic paste & mix well.Now add the chopped tomatoes,red chilli powder,turmeric powder & salt.Add enough water & mix well & allow the tomatoes to cook.When it is done add the ground coconut paste & allow the kurma to boil.Take off stove.Serve them with hot idlies.

This is my entry to WYF-side dishes hosted by EC of simple Indian food.

Dhal makhani

Dhal makhani is a Gujarati speciality.All Gujarati food tastes a little sweet.It tastes great when served with chapati.It is a very healthy side dish prepared with green gram.Its a rich source of protein.

This is how i made it
Ingredients
Green gram 1 cup
onion 1
tomatoes 2
jeera 1/4tsp
ginger a small piece
garlic 2
garam masala 1/2 tsp
chilli powder 1-2 tsp
coriander powder 1 tsp
jaggery 3tsp(shredded)
salt to taste
oil 2-3 tspIn a kadai add oil & add jeera.Then add chopped onion & saute.Now add ginger & garlic which are finely chopped as well.Now add cut tomatoes & saute.Now add the green gram & mix well.Now add all the powders & mix well.Now add enough water to submerge all the ingredients added.Pressure cook this mixture for 10-12 whistles.Check if green gram is cooked fully & mashy.If its not fully cooked pressure cook it for 2-3 whistles more.When ready now add salt & jaggery.Taste & adjust salt.Allow to boil & take off stove & serve hot with chappathi.

Iam sending this to WYF-side dishes hosted by EC of simple Indian food.

Indian style broccoli

Broccoli is a part of cabbage family.Lesser u cook it better it tastes & gud for health.It is mainly used in salads.It is said that eating broccoli reduces the risk of coronary heart disease.A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.Broccoli is high in Vitamin C and also soluble fiber.

It takes very less time to cook this vegetable.So i tried this Indian way of preparing broccoli.This is how i made it.

Ingredients
Broccoli florets 1 cup
onion 1
chilli powder 1/4tsp
salt to taste
Pinch of hing
Jeera 1/4tsp
oil 1-2 tspIn a kadai add oil.Then add jeera.Now add chopped onions & saute.Now add the broccoli florets & saute.Add chilli powder,hing & salt & sprinkle 2-3 tsp water.Cover & cook for a min.Ur broccoli kai is ready.It tastes best when it's a little crunchy.

Carrot cucumber tomato salad

This salad is high in nutrients & simple to make.Little bit about all the ingredients in this salad.
Carrots are highly rich in vitamin A,sodium, sulphur, chlorine and contain traces of iodine.Chewing a carrot immediately after food kills all the harmful germs in the mouth. It cleans the teeth, removes the food particles lodged in the crevices and prevents bleeding of the gums and tooth decay. Raw carrots are good for fertility. Sterility is sometimes overcome by its use.

Cucumber are a valuable source of potassium, sodium, magnesium, sulphur, silicon, chlorine and fluorine.Those who suffer from constipation can greatly benefit by taking two cucumbers a day.Grated cucumber applied over face, eyes and neck for 15 - 20 minutes has been found effective as a beauty aid and a best tonic for the skin of the face. Its regular use prevents pimples, blackheads, wrinkles and dryness of the face. Cucumber juice promotes hair growth due to its high silicon and sulphur content, particularly when mixed with carrot, lettuce and spinach juice.

Tomato is considered to have unsurpassable nutritional and health-giving qualities. Tomato is rich in calcium, phosphorus, vitamin C and carbohydrate.

The carbohydrate in tomato is chiefly in the form of invert sugar which is the predigested form. It contains very small quantity of starch which is converted into sugar, chiefly dextrose during the process of ripening.Tomatoes are highly beneficial in the treatment of obesity. One or two ripe tomatoes taken early morning, without breakfast, for a couple of months is considered a safe method of reduction in weight and at the same time, it also supplies the essential food elements to preserve the health.

With all these nutritive information lets c how to prepare this salad.

Ingredients

carrot 2

cucumber 1

tomatoes 1

coriander leaves few

salt & pepper to taste

Mix all ingredients & adjust salt & pepper according to taste.

Iam sending this to AFAM-cucumber hosted by Neha of easyntastyrecipes started by Maheshwari

Iam sending this to FIL-Carrots hosted by Sanghi.

Bittergourd puli kozhambu

A little write up about bitter gourd will tell us how less bitter is this bitter gourd to our health.

The bitter gourd has excellent medicinal virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. The bitter gourd is also used in native medicines of Asia and Africa. The bitter gourd is specifically used as a folk medicine for diabetes. Recent researches have established that it contains a hypoglycaemic or insulin-like principle, designated as 'plant-insulin', which has been found highly beneficial in lowering the blood and urine sugar levels. It should, therefore, be included liberally in the diet of the diabetic. Bitter gourd being rich in all the essential vitamins and minerals, especially vitamin A, B1, B2, C and Iron, its regular use prevents many complications such as hypertension, eye complications, neuritis and defective metabolism of carbohydrates. It increases body's resistance against infection.

With all these informations i decided to include bitter gourd regularly in our diet.
This puli kozhambu is so tasty that any on who says they don't like to eat bitter gourd will end up finishing it.There was no bitterness in this kozhambu.This is a Thirunelveli speciality.

This is how i made it.
Ingrdients
Bitter gourd 1(cut into cubes)
onion 1(chopped)
Tomato 1(chopped)
Tamrind juice 1cup(diluted)
oil 2 tsp
mustard seeds 1/4 tsp
chilli powder 2-3 tsp
turmeric powder 1/4tsp
dhaniya powder 1/2 tsp
coconut shredded 3-4 tspIn a kadai add oil & mustard seeds & allow it to pop.Then add onions & saute(pearl onions tastes very gud).Now add chopped tomatoes & bitter gourd & saute till the gourd gets a bit tender.Now add tamarind juice & all the powders.Add salt to taste.Allow the kozhambu to cook & reach a particular consistency.Now grind coconut to fine paste & add to the kozhambu.Allow to boil.Take of stove.It tastes yummy.

Kara kozhambu

Yet another chettinad variety.As i have mentioned in my earlier post i always fancy chettinad food.This i tried this weekend.It came out so well we finished it the same day.

Here is the recipe.
Pearl onions 1 cup
Garlic 5-6 pods
tamarind juice 1 cup (diluted)
oil 3 tsp
Mustard seeds 1/4tsp
chilli powder 1-2tsp
turmeric powder 1/4tsp
coriander powder 1/2tsp
salt to taste
coconut milk 1/2 cup(diluted)
curry leaves fewIn a kadai add oil & splutter mustard.Add pearl onions & saute.Now add the garlic pods & saute some more.Now add the tamarind juice.Add chilli,tumeric & coriander powders.Add salt.Allow it to cook.When it reaches the required consistency lower ur flame & add coconut milk( i used store bought ready made coconut milk).When it starts to boil take off stove.Serve hot with hot hot rice.I loved it.Try for urself iam sure u will njoy as much as i did.

Vegetable kurma

Kurma is an excellent combo with chappatis.Its a hot favorite of all.It is a nice blend of all vegetables.I wanted to make this kurma in white color which is the usual one.Since i didnt have green chilli i used chilli powder to it.So i got this.

Here u go vegetable kurma recipe

Ingredients
Mixed vegetables - 1 cup
1 Onion - sliced into thin strips
Ginger - Garlic paste
Tomato -1 - chopped
chilli powder 1tsp
Turmeric powder 1/4tsp
Coriander powder 1/4 tsp
Coriander leaves
oil 2 tsp
salt to taste

To grind
Coconut - 1/4 cup
Yogurt - 1/2 cup
Cashews - 2 tbsp

Grind the above ingredients and keep it aside.In a kadai, heat a little oil and add the onions and fry till translucent.Now add the ginger garlic paste.Then, add the mixed vegetables, coriander powder, turmeric powder,chilli powder and salt and cook for a little while.Add some water and close and let the veggies cook until soft. (about 5-10 mins).Now add the ground paste . Check for salt and add more if necessary.


Let this boil on a very low flame for ONLY 5-7 mins. Do not over cook at this time.Remove from heat and add chopped coriander leaves.I made this with chappathis and some onion raita. Tasted really really great !!!

Carrot salad

Carrots are tempting that i don't feel like cooking them.They are so juicy & fresh so i planned to have them fresh.So i made this simple carrot salad when i made sambar rice instead of making the usual raita.

All u need are
carrots 2
tomato 1
onion 1-3 tsp(chopped)
coriander leaves few
salt to tasteCut carrots,tomato & onion into small pieces & mix together.Add salt to taste & garnish with coriander leaves.I added very less onions else salad will taste more of onions.I didn't even season it since i want only raw items in my salad.

Parangikai(pumpkin) sweet kuttu

The word pumpkin originates from the word pepon, which is Greek for “large melon". The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word we use today, “pumpkin". The origin of pumpkins is not known, although pumpkins are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 B.C., were found in Mexico. Pumpkins are a squash-like fruit that range in size (less than 1 pound (0.45 kilograms) to over 1,000 pounds (453.59 kilograms), shape, color, and appearance (smooth or ribbed). In Tamil it is known as "parankikkaai" (பரங்கிக்காய்)or "sarkkarai poosani" (சர்க்கரைப் பூசணி).

Pumpkin itself is sweet in nature.When combined with jaggery it tastes awesome.

Now to my recipe.
Pumpkin 1 cup (cut)
jagery 4-5 tsp(depends upon the taste of pumpkin)
In a kadai add pumpkin & add little water.cover & cook.When done add required jaggery & mix well.

Isnt it simple.Very tasty.