Friday, March 9, 2012

Kothamalli Chutney


  • Cilantro - few stems and leaves
  • Grated Coconut - 1/4 cup
  • Tamarind - a small piece
  • Green Chilli - 1 
  • Roasted Gram / Pottukadalai - 1 tsp
  • Oil for seasoning - 1/2 tsp
  • Mustard seeds- 1/2 tsp
  • Cumin Seeds - 1/2 tsp
  • Urad Dhal - 1/2 tsp

1. Wash the cilantro well. 
2. Take a mixer, and add the cilantro, grated coconut, green chilli, roasted gram, tamarind and grind them well.
3. You can add some water to grind them to a chutney consistency.
4. Then once done, take a pan, add some oil and heat it.
5. When the oil is ready, add the mustard seeds, cumin seeds and urad dhal.
6. After they splutter, and urud dhal turns golden brown, season them to the cilantro chutney.
7. Yummy greeny cilantro chutney is ready.  

This goes well with dosa, idli. Hope you'll like it....

I'm posting this recipe to Gimme Green by ROSH... Happy to be a part in your event :)

Kadala Curry

Ingredients :
Brown Garbanzo Beans / Karuppu konda kadalai – 1 cup.(soaked overnight)
Pearl Onions – 4
Turmeric powder – 1/2 tsp
Salt - as required
To roast and grind:
Grated Coconut – 1/2 cup
Pearl Onions – 4 cut into half
Coriander Seeds – 1 tbsp
Red Chilies – 4 or 5
Cardamom – 1 no
Cinnamon stick – 1/2 inch
Cloves – 2
Fennel Seeds – 1 tsp
For Seasoning:
Coconut Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – one string
1. Pressure cook the kadalai until soft and keep aside.
2. Take a pan, add the coconut, onions and roast till golden brown. Keep it aside.
3. Now in the same pan add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds till it turns slightly brown.
4. Allow them to cool for a while and then grind everything into a fine paste.
5. Heat the coconut oil in a pan, add mustard seeds and curry leaves, allow it to crackle. Then add the onions ans saute them well.
6. Then once the onions turns transparent add the pressure cooked kadalai, little water, and turmeric powder and then boil it well.
7. Then add the ground paste and keep the stove in medium low and let it continue to boil and cook for 10mins.
8. Then add the required salt. When the curry starts thickening a bit, switch off. Serve hot with Idiyappam. It goes well with Puttu, aapam etc.
My Hubby really liked this combo... Sure give a try.... you all will love it.
The original recipe is from Sharmis Passion.

This i'm happy to post to  Hot & Spicy Treats by Food Corner ....

posting this recipe to "I'm the star" Event by Rasi 
and Cooking For Myself at Vegetarian Surprises.

Tuesday, March 6, 2012

Eggless Mango Mousse

Mango Puree - 1 Can
Whipped Cream - 1 pint
Sugar - 50 gms or 1/4 cup
Water - 1/2 cup
Unflavored / Mango Flavored Gelatin - 2 pack

1. Take a pan, add the mango puree, water and warm it up.
2. Once they come to slight boil, then add the gelatin to the mixture. (Spread and add the gelatin powder to avoid lumps.)
3. Boil for some minutes, cover it and switch it off.
To prepare the cream:
*Get the Heavy Whipping cream from store and beat well till the peak consistency is formed. That's the consistency. The cream is ready now.
4. Now add the prepared cream to the boiled mango gelatin mixture.
5. Fold and mix them well. 
6. Then pour the mixture in small cups and refrigerate them for 30 to 40 minutes.
7. Yummy Mango Mousse is ready to be tasted... 
 Just tap them to separate plate and decorate with strawberry, pomegranate or Caramel syrup. Really yummy dish. Don't miss it :). Hope you'll like it :)

I'm posting this recipe to "I'm the star" Event by Rasi 

White Vegetable Kurma

  • Carrot - 1 (Cubed)
  • Beans - few (Length-Wise chopped)
  • Peas - 1/2 cip
  • Cauliflower - 1/2 cup
  • Brocolli - 1/4 cup
  • Onion - 1 no sliced lengthwise
  • Oil - 2 tbsp
  • Curry Leaves - 2 string
  • Cilantro - few strings
For the masala paste:
  • Oil - 1 tbsp
  • Coconut - 1/4 cup
  • Roasted gram - 1 tbsp
  • Kasakasa - 1 tbsp 
  • Cashews - 6 - 7 nos
  • Ginger - 1/2 inch piece
  • Garlic - 3 cloves
  • Green Chillies - 4 (Can increase the chillies if you need more spicy)
  • Cardamom - 2
  • Cloves - 2
  • Cinnamon - 2
  • Fennel Seeds - 1 tsp
1. Wash all the vegetables and chop them lengthwise. Pressure cook the chopped vegetables for one whistle and strain it.
2. Take a pan, add the oil,  heat it and once ready add the items given for masala paste and saute for few minutes.
3. Then grind them into a fine paste. Add water, if necessary to make a fine paste.
4. Then heat some more oil in the same pan, and add the curry leaves and onion.
5. Add some salt and saute well until the onion becomes transparent.
6. Then put the cooked vegetables and saute in medium flame. Then add the wet masala, salt(if required) and enough water and allow it to cook.
7. Once the masala blends well with the vegetables switch the stove off and garnish with cilantro.
8. Yummy white kurma is ready and this goes well with Rice, Chapathi etc.
This recipe i'm posting to Magic Mingle # 1 --- the excitement begins !!!! by kalyani
and to Hot & Spicy Treats by Food Corner ....
and i'm really happy to share that this recipe has been featured in Food Corner.
and to Gimme Green by ROSH... Happy to be a part in your event :)

Beans Poriyal

  • Beans - 3 cup
  • Coconut - 2 tbsp
  • Oil -  2 tsp
  • Mustard Seeds - 1 tsp
  • Red Chilli - 1 broken
  • Cumin seeds - 1 tsp
  • Urud dhal - 1 tsp
  • Salt - as required
  • Turmeric - a pinch
  • Hing - a pinch

1. Cut the beans and cook it in pressure cooker and leave only one whistle. Switch off the cooker and keep aside. (Leaving more whistles will overcook the beans. So take care.)
2. Then take a pan, add oil.
3. Once the oil is ready, add splutter mustard seeds, then add urud dhal, cumin seeds, red chilli, salt, turmeric and hing saute them well.
4. Then add the beans and mix them well and cook it for some 4 minutes.
5. Once the moisture is gone and the beans are cooked well, then add the coconut and mix them well. 
That is all yummy and healthy beans poriyal is ready.

You can microwave the Beans for 10 to 12 minutes instead of cooking  in the cooktop.

I'm posting this recipe to Gimme Green by ROSH... Happy to be a part in your event :)