Food

PEANUT SUNDAL

KADALAI SUNDAL- PEANUT SUNDAL

PEANUT SUNDAL
PEANUT SUNDAL

KADALAI SUNDAL- PEANUT SUNDAL

Ingredients


Peanut-1 cup(Raw)
Oil-1 tsp
Mustard seed-1 tsp
Red chillies-1 ea
Grated coconut-2 tbsp

Method


Pressure cook the peanut with salt upto 1 whistle & strain it.
Heat oil in a pan, add mustard seed,red chillies & boiled  peanut.
Add grated coconut & Mix well.

Read More
CHANNA DHAL SUNDAL-

CHANNA DHAL SUNDAL- KADALAI PARUPPU SUNDAL

CHANNA DHAL SUNDAL-
CHANNA DHAL SUNDAL-

CHANNA DHAL SUNDAL- KADALAI PARUPPU SUNDAL

Ingredients

Splitted Channa dhal- 1 cup
Mustard seed-1 tsp
Red chillies-2 ea
Curry leaves-1 tbsp
Grated coconut-1/4 cup
Salt- to taste

Method

Soak channa dhal for 30 min.
Heat oil in a pan, temper with mustard seeds, curry leaves &  red chillies.
Add in the soaked channa dhal & add a bit a water  & allow to cook.
Finish with grated coconut & season.

Read More
HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

HAPPY NAVRATHIRI- PAYATHAM PARUPPU SUNDAL-VELLA PAYASAM- MILAGU JERAGA SADHAM

HAPPY NAVRATHIRI TO ALL !!!!!

PAYATHAMPARUPPU SUNDAL-PASIPARUPPU SUNDAL

INGREDIENTS

splitted green gram dhal – 1 cup
Red chillies – 2 ea
Grated ginger – 1/2 tsp
Mustard seeds – 1/2 tsp
curry leaves – 1 tbsp
Hing – a pinch
Oil – 1 tbsp
Coconut – 2 tbsp(grated)

Method

Soak the green gram dhal for 30 min.
Heat oil in a pan. Temper with red chillies, mustard seeds, curry leaves & ginger.
Add in the soaked & sprinke little water & cook for a while.
Once the Dhal is cooked ,season it & finish with grated coconut.

VELLA PAYASAM

INGREDIENTS

Cooked rice – 1 cup
Jaggery – 1 cup
Milk – 2 cups
Cardamom – 2 ea

Method

Mix milk & cooked rice with cardamom.
Heat the mix & add in the jaggery.
Once the jaggery is mixed serve hot.

MILAGU JEERAGA SADAM- PEPPER JEERA RICE

INGREDIENTS

Cooked rice – 2 cups
whole peppercorns – 1 tsp
Jeera – 1 tbsp
seasoning – 1 tsp
Ghee – 1 tbsp

Method

Dry roast peppercorn & jeera & blend into a coarse powder.
Add the rice with salt,ghee & the coarse powder.
Serve hot.

Read More
MEXICAN SALSA WITH NACHOS

MEXICAN SALSA WITH NACHOS

MEXICAN SALSA WITH NACHOS
MEXICAN SALSA WITH NACHOS

MEXICAN SALSA WITH NACHOS

Ingredients

Green capsicum-1 ea(finely cubed)
Yellow capsicum-1 ea(finely cubed)
Red Capsicum-1ea(finely cubed)
Red onion-1 ea(finely chopped)
Tomato-1 ea(finely chopped)
White pepper Powder-1 tsp
Salt- to taste
Tomato ketchup-2 tbsp
Cilantro-for garnishing
Green chillies-1 ea (finely minced)-Optional
Nachos – 1 packet

Method

Mix all the ingredients gently & serve with nachos or crackers.

Note: Mix all the ingredients only when the party is about to begin. 

Read More
TOMATO GARLIC CHUTNEY

TOMATO GARLIC CHUTNEY

TOMATO GARLIC CHUTNEY
TOMATO GARLIC CHUTNEY

Ingredients

Tomatoes-3-4 each
Garlic – one whole pod
Mustard seed-1 tsp
Oil-1 tsp +1 tsp
Urad dhal-1 tbsp
Red chillies-3-4 (acc to taste)

Method

Heat oil in a pan, add urad dhal, red chillies & saute few seconds.
Add garlic ,tomatoes& saute few min.
Allow to cook & grind to a fine paste.
Heat oil in a pan, temper with mustard seed & add to the chutney.
Serve with Idly or Dosa or roti.

Read More
SAMOSA CHANNA CHAT

SAMOSA CHANNA CHAT

SAMOSA CHANNA CHAT
SAMOSA CHANNA CHAT

Ingredients

Samosa – 2 ea
chat channa masala – 1 cup
tamarind chutney – 2 tbsp
Mint chutney – 2 tbsp
Red onions – 1 ea (chopped)
Carrot – 1 ea (grated)
Corainder leaves – 1/2 bunch (chopped)
Seasoning – to taste

Method

Break down the samosas to small bits.
Add in the chat channa masala.
Mix in the tamarind, mint chutneys & seasoning to taste.
Mix well & garnish with chopped red onion & grated carrot.
Finish with chopped coriander leaves.

Read More
CASHEWNUT PAKODAS - MUNTHIRI POKODA

CASHEWNUT PAKODAS – MUNTHIRI POKODA

CASHEWNUT PAKODAS - MUNTHIRI POKODA
CASHEWNUT PAKODAS – MUNTHIRI POKODA

Ingredients


Gramflour/chickpeas flour-1 cup
Rice flour-1 cup
Cashewnuts-1 1/2 cup
Mint- few sprigs
Red chilli powder-2 tsp
Salt- to taste
Ghee-1 tbsp
Oil- for frying

Method


Mix all ingredients & make a medium dough.
Deep fry in oil & serve hot.

Read More