Saravana Bhavan vathakuzhambu

Hey chenniites... missing saravana bhavan meals? try this recipe and feel at home!! Happy cooking!!

You will Need,

Tamarind extract from 1 lemon size tamarind ball
Channa dhal - 3 tsp
Red chillies - 8
Dhaniya or coriander - 2 tsp
Shredded coconut - 3 tsp
Fenugreek or methi seeds - 1 tsp
Asafoestida - a pinch
Curry leaves - 2 sprigs
Any veggie of ur choice like brinjal, drumstick, okra [bindi],yam,etc..

for seasoning,

gingelly oil - 4 tsp
mustard - 1 tsp
Method:

In a non stick tawa heat a tsp of oil and roast the channa dhal, dhaniya seeds, red chiillies, and coconut , each separately and allow it to cool.Grind all the above to a smooth paste with some curry leaves and keep aside.

In a kadai, heat the gingelly oil, season mustard and curry leaves and add the desired vegetable. I used drumsticks.saute in oil for 5 minutes. Add a cup of water, a pinch of asafoetida and salt, cover and cook until the vegetable is soft and done.

Now add the ground paste, stir well for 2 minutes and then add the tamarind extract.
Allow it to boil till the raw smell disappears.
Serve with plain white rice and papad or appalam.

Kanchipuram Idly or Seasoned rice Cakes!!

Here comes another typical south indian item, kanchipuram idly!!

You Will Need,

Raw rice - 1 cup
Idly rice - 1 cup
Urad dhal - 1 cup
Methi or fenugreek seeds - 1 tsp

[All the above four soaked in water for about 6 hrs]

for the seasoning,

Ghee - 2 tsp
Mustard - 1 tsp
Dry ginger powder [sukku] - 1/2 tsp
Red chilly - 2
Asafoetida - 1/4 tsp
Curry leaves - 2 sprigs

Method:

First grind together the raw rice and the idly rice coarsely. Then grind the urad dhal coarsely. The batter should not be smooth like the normal idly batter. Add required salt, mix well with your hand and Leave it overnight for fermentation.

Just before making the idlys the seasoning should be done. you can substitute dry ginger powder with ginger [finely chopped], if u dont have dry ginger handy.

Heat ghee in a tawa, add mustard, asafoetida, dry ginger or ginger, red chillies and the curry leaves finally.
Add this mixtute to the idly batter, mix well and fill the batter in greased idly plates or small stailess steel bowls. Steam cook like normal idlys for 10 mts.

serve warm with idly milagai podi, coconut chutney or idly sambar.

Displayed here is coconut chutney.

Microwave Carrot Halwa

You will Need,

carrot - 4 [ finely grated]
milk - 2 cups
powdered/castor sugar - 1 cup
milk powder - 2 tsp
cardamom powder - 1/4 tsp
ghee - 3 tsp

Method:

Grate the carrots, and cook in microwave for 8 minutes [high] it along with the milk in a deep microwave safe dish, leaving ample space for boiling.
Now mix well with milk powder and sugar and cook again for 4 minutes, high.
Add ghee and cardamom powder and cook for 3 more minutes [or till it becomes thick].
garnish with cashews or badam and serve hot or cold.

Perfect for Desserts!!

Broccoli Stir fry

Broccoli contains loads of essential nutrients such as sodium and dietary fibre, vitamins A, C, calcium and Iron but 0% of unwanted cholestrol. :-)

You Will Need,

Broccoli - 1
Jeera - 1 tsp
Mustard - 1 tsp
Oil - 2 tsp
Salt to taste

Method:

Clean and cut the broccoli into medium sized florets. Place the florets in a microwavable bag, sprinkle a tsp of salt inside the bag and microwave for 4 minutes in high power.

Now heat 2 tsp oil in a pan and saute mustard and jeera. Throw in the brocolli florets and saute for 5 minutes. As simple as that!!

PS: You can also add 3 tsp of grated coconut in the end if u like.

Paruppu Urundai Kuzhambu or Dhal Balls in Gravy:

You Will Need,

Channa dhal - 1 cup
Toor dhal - 1 cup
Red chillies - 6
Green chilly - 1
Onion - 1
Garlic - 5 pods
Grated coconut - 4 tsp
Tamarind extract - 1 cup
Sambhar powder - 1 tsp
Saunf - 2 tsp
Mustard - 1 tsp
Laung or krambhu - 2
Asafoetida - 2 pinches
Curry leaves - 1 sprig
Oil - 2 tsp

Method:

Soak both the dhals and red chillies together for 2 hrs. coarsly grind the dhals along with the red chillies,1 tsp saunf, 1 tsp coconut, adding very little water and salt. Now add half of the finely chopped onion, chopped green chillies, curry leaves and mix well. The dough should not be watery and so smooth. Make small balls out of the dough and steam till done. The balls will look like this before steaming,


I microwaved the balls without covering for 6 minutes in high power.

For the gravy,

Heat oil in a wide and deep bottomed vessel, saute mustard, saunf,krambhu, curry leaves, the remaining onion and chopped garlic. Add 1 tsp sambhar powder, a lil salt for the gravy and saute for 2 more minutes.Now add the tamarind extract and asafoetida. when it boils add the steamed dhal balls one by one. add some more water if needed.
Grind the remaining coconut finely and pour jus 2 minutes before putting off the flame.
Garnish with coriander leaves.

This goes well with Rice,idly , dosai and chapathi.

Watercress sambhar rice

You Will need,

water cress leaves - 1 bunch
onion - 1
tomato - 1
green chillly - 3
Toor dhal - 1 cup
tamarind extract - 1 cup
sambhar powder - 1.5 tsp
salt to taste

Method:

Clean and wash the watercress leaves.Cook together the watercress leaves,chopped onions, tomato, green chilly with required water.
Cook the toor dhal till soft, smash and keep it aside.
Once the vegetables are done, add sambhar powder,salt and the tamarind extract and let it cook for 5 more minutes.
Now its time to add the cooked toor dhal.
This sambhar tastes better when mixed with steaming hot rice with a spoon of ghee.

Serve hot with papad, appalam, potato fry or colacasia fry.

PS: The side dishes shown in the picture are papad and snow peas stir fry.

Paneer or Cottage Cheese Mint Fritters

Here comes another tea time snack....Paneer is also one of my favorites and would try all sorts of recipes in cottage cheese. Vegatarians should include cottage cheese in their diet atleast twice a month as its a good source of protein. People on Diet can avoid recipes of paneer which are deep fried.
You Will Need,

Paneer cubes - 25
Besan or gram flour- 6 tsp
White or self raising flour - 2 tsp
Corn flour - 2 tsp
Red or kasmiri chilly pdr - 1 tsp
Onion - 1 [finely chopped]
Jeera - 1tsp
Green chilly - 2 [finely chopped]
Mint leaves - a hanful [finely chopped].
Salt to taste
Oil for deep frying

Method:

Mix all the flours together in a mixing bowl. Add salt, jeera, green chillies, red chilly powder, mint leaves, and onion and mix well.
Sprinkle water and make a thick dough which is consistent enough to drop in oil. The Batter should'nt be watery..Lesser the water, more crispier the fritters.
You can also substitute mint leaves with coriander, But I love the flavour of mint.
You can either crush the paneer cubes and add it to the batter, or jus dip the paneer cubes in the batter and deep fry.
Deep fry until golden brown. Serve hot with tea.

PS: Just substitute cauliflower florets for paneer to make cauliflower fritters. :-)

Brinjal Coconut Curry

Brinjal has always been my favorite veggie. So I try all sorts of recipes with brinjal from other websites and with my own imagination. I will never forget the taste of the brinjal curry my aunt [my mom's sister] makes especially makes for me when we visit her in our summer vacations.

You Will Need,

Brinjal - 1/4 kg
Onion - 1/2 [ finely chopped]
Oil - 5 tsp
tamarind extract - 1/4 cup
mustard - 1 tsp

To be ground into a paste,

Shredded coconut - 6 tsp
coriander powder - 1 tsp
Jeera - 1 tsp
Saunf - 1 tsp
Red chillies - 6

Method:

Cut brinjals into 1" pieces. Grind together all the ingredients given for the paste finely. Heat oil in a kadai and season with mustard and curry leaves. Add the onion and saute till golden brownand then throw in the brinjal pieces.
Brinjals should always be cooked in high flame for the first few minutes. I used the purple ones for this. Green brinjals tastes much better.
You can also add 2 more tsp of oil. Once the brinjal is cooked well in the oil, add the finely ground paste and saute for 2 more minutes. Add salt. Its time to add the tamarind extract. Cover and cook, stirring occasionally till the brinjals are soft and done.
Serve hot with rice, Rasam, sambar or even with rotis.

Vegetable puffs

Indians go crazy for this snack. I remember "akshaya bakery" in my neighborhood, from which we use to get these puffs frequently.I was so surprised myself that I could make it at home. People living abroad have easy access to conventional ovens and puff pastry sheets. SO why dont u give it a try?

You Will Need,

To make 8 puffs,

Puff Pastry sheets - 2 [ Pepperidge farm or timos brand]
Potatoes - 2
Green peas - a handful
Onion - 1 [finely chopped]
green chilly - 1
Tomato puree - 1 tsp
Jeera powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - 1 pinch
Chilly Powder - 1 tsp
mint leaves - few [optional]
coriander leaves - to garnish [finely chopped]
Salt to taste
oil - 2 tsp

Method:
Pressue cook,peel and mash the potatoes.Heat oil in a kadai and saute the onion,green chilly, Peas, Tomato puree. when it turns golden brown,add all the powders and salt. Mix well and now add the mashed potatoes. Sprinkle a little water and add the mint leaves if u use any. garnish with coriander and turn off the flame. The stuffing for the puff is ready now.
Thaw the puff pastry [availabe in supermarket freezers]. Do not too thaw much.
cut the puff pastry with a pizza cutter or sharp knife into 4 equal squares. Place a teaspoon of the stuffing in the square and press the edges firmly. Preheat oven to 150 degrees for 15 minutes.Place all the puffs on the baking sheet with enough space in between and bake for 20 mts at 100 degrees. [differs according to the oven].Just peep into the oven to make sure its not burnt.The puff is ready when the layers start to separate and when golden brown. Serve hot with sweet thai chilly , tomato or pudhina sauce.

vendaikkai or bhindi subji

This recipe is one of the perfect accompaniments for chapathis... give it a try once... always aloo subji is boring isnt it?

You Will Need,

ladies finger - 1/2 kg
onion - 1
tomatoes - 2
chilly powder - 1.5 tsp
coriander powder - 1 tsp
oil - 3 tsp
mustard and jeera - each 1 tsp
coriander leaves - to garnish

Cut the ladies finger length wise and then into medium size pieces. In a kadai heat oil and season mustard and jeera. Once it splatters add the onions and saute till golden brown. Add the finely chopped tomatoes and saute well for 5 minutes. Now add the ladies finger and saute for 3 more minuets. Its time to add the chilly powder , coriander powder and salt. Sprinkle a little water, mix well, cover and cook till the ladies finger is finely done, stirring occasionally. Serve with any kind of rotis.

Mullangi or Raddish chapathi

This is as same as the Methi roti. You just substitute methi leaves with shredded raddish.

You will need,

Maida or all purpose flour or atta - 2 cups
Raddish - 1 [peeled and shredded]
Jeera - 1 tsp
Omam - 1 tsp
Red chilly powder - 1/2 tsp
Oil - 3 tsp
Curd - 1/2 cup
Salt to taste
Warm water - 1 cup

Method:

combine all the above ingredients except water in a large mixing or salad bowl and mix well with your hands. Prepare a soft dough by adding warm water. leave it covered for 2 hrs.Now you can make chapathis the usual way.

Thayir vadai or Dahi vada

You Will Need,

Methu vadas- 10
green chilly - 1
red chilly - 2
asafoetida powder - 1/4 tsp
ginger - 1 " piece
curd - 2 cups
oil - 1 tsp
mustard - 1 tsp
curry leaves, coriander - for garnishing
carrot [grated] - for garnishing [optional]

Method:

Chop the green chilles, ginger, curry leaves and coriander. Season mustard and curry leaves in oil , add the asfoetida, green chillies, red chillies, ginger and add this mixture to the well beaten curd. Add salt and mix well. Soak the Vadas for abt 1.5 hrs in it. Garnish with coriander and carrot just before serving.

Methu Vadai

You Will Need,

urad dhal - 2 cups
green chillies - 5 or 6
salt to taste
onion - 1 big [ chopped finely]
curry leaves - 3 sprigs
oil - for deep frying

Method:

Soak the urad dhal just before 1/2 an hour [ to consume less oil and to enhance the taste].
Grind the dhal into a smooth dough along with the green chillies. Add required salt, finely chopped onions , curry leaves just before deep frying. Use a banana leaf or a plastic sheet to pat the vadas and to make a hole in the middle. Drop it in the oil slowly and carefully and cook in medium flame till golden brown. Place in a napkin and serve hot.