Tuesday, March 31, 2015

Pudalangai Poricha Kuzhambu | Porichcha kulambu recipe | Snake gourd kuzhambu | Pudalangai Recipes

Pudalangai kuzhambu

I am actually new to this Pudalangai Poricha Kuzhambu. I usually prepare Pudalangai kootu or Pudalangai poriyal most of the time. So when I bought the snake gourd a week before and not sure what recipe to cook with this veggie as I am bored of preparing the same recipe. So browsed the net and got the recipe from here. It tasted good and I liked the taste. Planning to prepare this one more time. 

You can view other yummy Kuzhambu varieties below 

pudalangai poricha kulambu

Pudalangai Poricha Kuzhambu

Preparation time: 8 min | Cook Time: 15 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian

Snake gourd/Pudalangai - 2
Thuvar dal / Toor  dal - 1/2 cup
Grated coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Pepper corns - 1/2 tsp
Dry chillies - 4
Urud dal - 1 tsp
Mustard seeds - 2 pinch
Turmeric - 3 to 4 pinch
Oil - 2 tsp
Water - 4 to 5 cup
Curry leaves - few
Salt - as per taste


1. Cook the toor dal and water (1 cup) with a pinch of turmeric powder and keep it ready. Wash and clean the snake gourd. Make a slit and remove the seeds.

2. Cut the snake gourd into cubes and cook with pinch of turmeric and salt.
3. Meanwhile, in the kadai, add the oil and when hot, add the cumin seeds, urud dal, pepper and red chilli. When they become light brown, add the grated coconut and fry for a min or two.

4. Now transfer the content to the food processor adding little water and grind to a smooth paste.

5. In another big pan, add the cooked snake gourd and mix this coconut mixture.

6. Allow to cook it. In another small pan, add the oil/ghee and add the mustard seeds and curry leaves and fry it.
7. Add this thalippu or tadka to the gravy. Allow to cook for another 2 min and switch off the stove.

8. Serve with hot rice.
snake gourd poricha kulambu

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Saturday, March 28, 2015

Vegetable Pulao Recipe | How to make Veg Pulao | Easy Pulao Recipes

vegetable pulao

Vegetable Pulao is one of my favorite pulao next to the peas pulao. It is loaded with veggies and easy to make and tastes great. If i have more than 4 or 5 vegetables, then my choice of pulao would be definitely veg pulao only. Also if any of our guests come, my choice is this only. If you have frozen mixed veggies, then your work would much more easier. But I like to do with fresh veggies. 

You can try different pulao recipes from here and some I have given below. 

Veg pulao

Vegetable Pulao

Preparation time: 15 min | Cook Time: 18 min | Serves: 5
Recipe Category: Rice | Recipe Cuisine: North Indian

Basmathi rice - 3 cups
Mixed veggies - 1.5 cups (Sweet corn, carrot, cauliflower, green peas, beans)
Onion - 2 (chopped nicely)
Ginger Garlic Paste - 1 tbsp
Green Chillies - 2 (slit into half - lengthwise)
Cumin seeds - 1/5 tsp (optional)
Fennel seeds - 3/4 tsp
Cloves - 4
Cinnamon stick - 1
Cardomom - 1
Bay leaf - 1
Coriander leaves - 3 tbsp (optional)
Water - 4.5 cups
Oil - 2 tbsp
Ghee - 1 tbsp

Salt as per taste
Coriander leaves for garnishing

1. Wash and Soak rice for 20 mts. While the rice is soaking, you can start preparing the following. Wash and cut the vegetables and keep it ready. In a Pressure cooker, add oil and all the spices mentioned above.

2. Add the onion and ginger garlic paste and fry till golden brown. Add in the green chillies too. Add coriander leaves and salt and saute well. (At this stage you can add the mint leaves too).
3. Add the carrot first sauté for 3 min. Add the sweet corn and sauté for another 2 min. Add the cauliflower and peas and saute for a minute. (Do not skip this). While sauteing add 3 pinch of salt. This is done, so that veggies are cooked perfectly.
4. Add the water or coconut milk and when it starts boiling, add the rice. Check for the salt here. 
5. Close the lid and simmer for 10 mts. (cook in low flame) After 10 min, switch off the stove and when the pressure goes off, remove the weight and mix the pulao gently taking care not to break the rice. Add the ghee at this stage and close the cooker lid for 3 min.

6. Garnish with coriander leaves and serve the hot Vegetable Pulao with Baby corn Masala

vegetable pulao recipe

Tasty and Easy Vegetable Pulao is ready... I had it with Baby corn masala...

1. Always saute the veggies for 5 min, before cooking, so that the potato will be cooked nicely. This is done, as we are not going to cook the rice in high flame.


Drumstick Leaves Masal Vadai | Murungai Keerai Masala Vadai | Easy Evening Snacks Recipes

Drumstick leaves vada

It's been long time since I made some snacks and When I was thinking what to do, these drumsticks leaves came to mind and I prepared this Drumstick leaves vadai. Normally people go with mixing drumstick leaves with Urud dal vadai but I made with Masal vadai. It's mostly the same preparation of Masal vadai expect that we add drumstick leaves in this.

So evening snacks recipes for you to view
Masal Vadai
Roasted Foxnuts
Vegetable cheese balls
Soya chunks Fry
Crispy Cauliflower fry

Murunga keera vadai

Drumstick leaves Masal Vadai

Preparation time: 10 min(soaking time: 2hrs) | Cook Time: 15 min | Serves: 5
Recipe Category: Snacks | Recipe Cuisine: South Indian

Drumstick leaves - 1 cup ( around 125 gms)
Bengal gram - 2 cups
Onion - 2 small sized ( chopped finely )
Curry leaves - few ( optional )
Fennel seeds - 2 tsp + 1 tsp
Cinnamon stick - 3 sticks ( 2 inches )
Cloves - 6 to 7
Giner - 1 inch (chopped very finely)
Garlic - 2 clvoes (chopped finely)
Green chilli - 2
Dry red chilli - 2 ( chopped nicely )
Salt asper taste 
Oil for frying

1. Get the leaves. Wash and keep aside. ( below drumstick leaves picture I took for poriyal which I will post later. In that I took 1 cup for this vadai)

2. Soak the Bengal gram for 2 hrs at least. After 2 hrs, take 3 tbsp of soaked Bengal gram and keep separately. Filter the water.

3. Grind the soaked Bengal gram along with cinnamon stick, fennel seeds, cloves to a coarse paste adding water little by little.

4. Add the onion, curry leaves, salt, green chilli, red chilli, asafoetida and finally the drumstick leaves. Add the soaked Bengal gram wich we kept separately.

5. Mix them nicely. Take a small portion and flat it as shown to make the vadai.

6. Heat the oil in a pan or kadai in medium flame. Drop the vadai slowly into the oil. Slightly rotate the vadai for even cooking. When the vadai turns light brown colour in all the sides, remove from oil. Filter the oil in a kitchen towel and serve hot.

7. Yummy n crunchy Drumstickleaves vadai is ready.

Murungai keerai vadai

Crispy and crunchy Drumstick leaves vadai is ready

1. If you have added more water to your mixture, that you cant get the perfect shape, add 1 or 2 tbsp of rice flour.
2. Do not keep the vadai mixture for a long time, as it becomes sour and sucks more oil, when frying.
3. If you are a beginner, fry one vadai first and check for the taste. Then fry the vadai in batches.

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Tuesday, March 24, 2015

Instant Ragi Dosai | Ragi Recipes | Kezhvaragu Dosai | Finger Millet Recipes

Ragai dosa

As I already said in my Ragi Semiya Upma, I started preparing my Ragi recipes. So today I am here with Instant Ragi Dosa. This Dosa can be prepared in many different ways as per our taste. If you have Ragi flour in hand, this can be made in a jiffy. This one one of the easy way of preparing. My lil one also loved the taste and my hubby too said, he liked it very much. 

Some more Ragi recipes for your view...

Kezhvaragu Dosai

Instant Ragi Dosa

Preparation time: 08 min | Cook Time: 5 min | Serves: 4
Recipe Category: Main | Recipe Cuisine: South Indian

Ragi flour - 1 cup
Wheat flour - 1/4 cup
Rice flour - 1/4 cup
Onion - 1 (Chopped finely)
Green chillies - 2 (Chopped finely)
Cumin seeds - 1/4 tsp
Salt as per taste 
Curry leaves - few
Coriander leaves - few
Water - 2 cups ( + or - ) 

1. Mix the Ragi flour, rice flour, wheat flour and add the green chillies, curry leaves, onion, cumin seeds, salt and coriander leaves. Add water and mix it without any lumps and prepare as a dosa batter consistency.

2. In the Dosa pan, add a tsp of oil and add one spatula of batter and make a dosa form. When it got cooked, flip to the other side and cook.

3. Serve it with any spicy chutney or Tomato Thokku.

Ragi Dosai

Yummy and healthy Ragi Dosa is Ready

1. You can add crushed fresh black pepper as per your spice level. I didnt add, as I need to give for my kids.
2. If you have left over batter of idli or dosa, you can add 1 laddle full of that.
3. If you add more rice flour, your dosa will become crispy. For Soft dosa's replace rice flour with wheat flour itself.
4. My father said, we can add few drumstick leaves instead of curry leaves. 

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Wednesday, March 18, 2015

Thakkali Thokku | How to make Tomato Thokku | Side dish for Idli

Tomato Thokku

Tomato thokku is one of my favorite thokku from my childhood days till now. After the preparation I used to take a spoon and lick it always and my Mom used to scold me for that. This can be eaten with any kind of main dishes like Dosa, Idli, chappathi or even with rice or curd rice. I have a post already with Thakkali Thokku with different preparation style. Try this and let me know your comments.

Thakkali Thokku

How to make Thakkali Thokku

Preparation time: 15 min | Cook Time: 35 min | Yields: 350gms
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Ripe tomatoes - 1 kg
Dry red chillies - 7 to 8 (adjust according to spiciness of chillies)
Mustard seeds - 1/5 tsp
Fenugreek seeds - 2 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt as per taste
Gingelly Oil - 6 tbsp
Jaggery - 1.5 tbsp
Curry leaves - 2 springs
Asafoetida - 1/4 tsp

thakkali oorugai

1. Take the tomatoes and wash them.
2. Cut then into small pieces as shown below. 

3. Fry the chilli till light brown or until they become crispy. ( When you try to break the chilli, it should break the chilli, it should break easily ). Keep it aside. 
4. Fry the fenugreek seeds till light brown.  If you smash it with a spoon it should break immediately.
5. Using a food processor powder the red chillies and fenugreek seeds. Keep it aside. 
6. In a pan or kadai, add the oil. When it is hit, add the mustard. When the mustard splutters, add the curry leaves together with asafoetida. 
7. Add the chopped tomatoes. Start cooking them without adding any water. 
8. When they are half cooked, add the chilli powder, turmeric powder and salt. 
9. When the tomatoes are cooked nicely, add the powder which we made. Add 1 tsp first and after 5 min, check for the taste. If it is not bitter, add some more. 
10. Add the jaggery at this stage. This step is optional but thokku will taste great when you add jaggery.
11. Keep on sauting the tomatoes, till oil oozes out. 

12. Switch off the stove and transfer the content to an air tight container. 

how to make thakkali thokku

Thakkali thokku

1. Adding jaggery increases the taste and if suppose your thokku is but spicy or bitter, it equalizes it.
2. Jaggery can be relaxed by sugar.
3. I sometimes dry fry 1/4 tsp mustard seeds and grind along with chili and fenugreek mixture. You can try, if you want. 
4. If your tomatoes are not tangy enough, you can add tamarind pulp as per the taste. 
5. Always use dry spoon to take the thokku. 
6. This can be kept for a month in fridge, if properly stored. 
7. Try to use gingelly oil ( nallennai), for better taste. 

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