Instant Multi lentils Dosa Recipe / Paruppu Adai Dosai Recipe

Multi lentils Dosa is a tasty n nutritious recipe with lots of proteins. It goes well with Coconut Chutney, Spicy Ginger Chutney or with Avial. We can prepare this dosa recipe within few hours. Lets see the preparation

Ingredients :

Raw Rice - 1 cup
Idly Rice - 1 cup
Bengal Gram dal - 1/2 cup
Thor dal - 1/2 cup
Urid dal - 1/4 cup
Moong dal - 1/4 cup
Dried red chilly - 7
Pepper - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Grated Coconut - 1/4 cup
Onion - 2 (finely chopped)
Garlic - 3 pods
Curry leaves - 1 sprigs
Coriander leaves - 1 handful
Salt to taste
Oil for frying

Method :

Wash n soak raw rice, idly rice, bengal gram dal, thor dal, urid dal, moong dal. To this, add dried red chilly, pepper , cumin seeds, garlic for 2 hours.

In a blender, add n grind all the soaked ingredients with salt to a coarse paste not fine paste. Don't add too much water while grinding.

At the end of grinding , add fresh grated coconut n blend it once. Collect the adai dosa batter in a mixing bowl,  add finely chopped onion, asafoetida, curry leaves n coriander leaves. Blend it well n keep it aside.

Heat a Dosa Tava in a medium flame. Pour one ladle of adai dosa batter into the tava, spread it like normal dosa. Make a hole on the centre of the dosa n sprinkle oil on the outer layer n middle of the dosa.

Roast it until it turns to golden brown colour on both sides.

Delicious, tasty n Instant Multi lentils Dosa is ready to eat.

Serve with Coconut Chutney / Spicy Ginger Chutney / Avial.

Love Cook Joy.  

Tomato Sesame Seeds Chutney Recipe / Thakkali Ellu Chutney Recipe / Chutney Recipe - 3

Tomato Sesame chutney is tasty n easy recipe to make within a few minutes with less ingredients. Lets see the preparation.

Ingredients :

Tomato - 4
Sesame seeds - 1 tsp
Peanuts - 3 tbsp
Dried Red chilly - 5
Oil - 1 tsp
Salt to taste

Method :

Heat a pan, dry roast sesame seeds n peanuts separately, until spluttering. Keep it aside.

In that same pan, add 1 tsp of oil n saute dried red chilly n tomatoes for 5 minutes. Turn-off the flame.

Once cool down, grind sesame seeds, peanuts, dried red chilly, tomatoes with salt in a blender to a course paste.

Tomato sesame seeds Chutney is ready to eat.

Serve with Hot Idly n Dosa.

Love Cook Joy.

Butter Murukku Recipe / Butter Chakli Recipe

Butter Murukku is a tasty, crunchy n mouth melting snacks recipe. Goes great with Hot Coffee as a evening snacks. Lets see the preparation

Ingredients :

Rice Flour - 3 cups
Roasted gram flour - 1 tbsp
Bengal gram flour - 1/2 cup
Cumin seeds - 1 tsp
Butter - 1 tbsp
Salt - 1 tsp
Oil for deep frying

Method :

In a mixing bowl, add n mix all the given flours together with salt n cumin seeds.

Add butter n blend it well using our fingers.

Add enough water slowly n knead to a dough form. Keep it aside.

Separate to three-four parts. In this, take one part of dough n put it in a murukku maker n keep it ready for frying.

Heat a frying pan with oil in a medium flame.

Once the oil is ready for frying, Squeeze the dough from the murukku maker directly to hot oil.

Deep fry until golden colour n crisp on both sides.

Drain it and take out from the oil n do the same procedure with the remaining dough.

Tasty n crunchy Butter Murukku is ready to eat.

Serve with Hot Coffee.

Love Cook Joy. 

Shark Fish Spicy Medicinal Curry Recipe / Sura Meen Marunthu kuzhambu Recipe

Sura Meen marunthu Kuzhambu is a popular medicinal curry in Tamil Nadu. It is Spicy, Strong n Tangy taste which enrich the curry by its aroma from the spices which we used in this curry.

It is taken at least once every month is good for the body to cleanse the system n helps to get relief from body pain.

It is prepared especially for the New Moms after the delivery to get nutritious n healthy food for the new mother. Paal Sura Meen helps to increase the supply of breast milk. Lets see the preparation.

Ingredients :

Shark / Paal Sura Meen - 1/2 kg (Select small size only)
Shallots - 250 gms (finely sliced)
Tomato - 4 (chopped)
Green Chilly - 2 (slit)
Garlic - 12 pods (crushed)
Curry Leaves - 3 sprigs
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 2 tsp
Tamarind pulp - 3 tbsp
Salt to taste
Sesame oil - 4 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp

For grinding :

Sukku - 2 inch stick
Pepper corns - 1 tbsp
Omam - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Urid dal - 1 tbsp
Bengal gram dal - 1 tbsp
Coconut grated - 1/2 cup
Asafoetida - 1/2 tsp

Method :

Heat a pan n add all the grinding ingredients. Dry roast in a medium flame one by one. Keep it cool down n grind it in a blender to a fine paste.

Heat a pan with water n add cleaned shark fish / paal sura with salt. Bring to boil n cook for 5 minutes in a medium flame. Turn-off the flame n drain the water from the fish. Keep in a bowl n allow to cool.  Once cool down shredded it with our fingers n keep it aside.

Heat a heavy bottomed pan with sesame oil n add n fry mustard seeds n fenugreek seeds. Once mustard seeds stops spluttering, add n saute shallots n tomatoes one by one for 5 minutes.

To this add green chilly chilly, garlic, curry leaves, turmeric powder, red chilly powder, coriander powder, grounded spice powder n saute it for a minute.  Add tamarind pulp n 2 cups of water. Bring to boil for 15 minutes in a lower flame with closed lid.

Once oil separates from the curry, add cooked shark fish into the curry.  Cook it for 5 minutes. Turn-off the flame.

Tasty spicy tangy n strong Shark Fish Medicinal Curry is ready to serve.

Serve with steamed rice, any veg stir fry n Paruppu kootu.

Love Cook Joy.

Potato Masal Recipe For Puri / Dosa

Potato Masal is a best side dish for Puri in the breakfast Menu. We can use this potato masal for Masala Dosa also. It is two in one recipe n easy to make.  Lets see the preparation

Ingredients :

Potato - 250 gm
Onion - 4 ( finely sliced)
Green Chilly - 6 (slit)
Ginger - 1 tbsp (grated)
Garlic - 2 pods (crushed)
Turmeric powder - 1/2 tsp
Oil - 3 tbsp
Bengal Gram dal - 1 tsp
Urid dal - 1 tsp
Dried red chilly - 2 (broken)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1/2 tsp
Salt to taste
Water - 1/2 cup

Method :

In a pressure cooker, add potatoes with 2 cups of water, salt n bring to boil. Close the lid n Cook it for 1 whistle in low-medium flame.

Once presuure cools down, open the lid. Drain the hot water n transfer the potatoes to cold water.
After 5 minutes peel the skin from potatoes n Keep it side in a plate.

Heat a heavy bottomed pan with oil in a medium flame. Add n fry bangal gram, urid dal, dried red chilly, mustard seeds, cumin seeds, asafoetida for a few minutes.

Once mustard seeds stop spluttering, add n saute green chilly, grated ginger, crushed garlic, sliced onion n curry leaves for 5 minutes.

To this add n saute turmeric powder n salt for few minutes. Then add boiled potatoes in this mixture. Blend it well n add 1/2 cup of water.  Cook it for 5 minutes in lower flame.

Now potato masal is ready to serve.

Serve with Puri or with Dosa.

Love Cook Joy.

Tasty Kalyana Veetu Style Ven Pongal Recipe / Ven Pongal Recipe

Ven Pongal is one of the popular recipe n  main item with Idly, Vadai n Kesari in each n every functions in Tamilnadu During Breakfast.

Here I shared the Kalyana Veetu Style Ven Pongal Recipe. Its My Mother's Recipe😍.  It goes great with Sambar n Coconut Chutney. Easy to make within a few minutes.  Lets see the preparation

Ingredients :

Raw Rice - 1 cup
Moong dal / Paasi paruppu - 1 cup
Ginger - 2 inches (grated)
Curry leaves - 2 sprigs
Oil + Ghee - 1 tbsp + 2 tbsp
Pepper corns - 1 tbsp (crushed)
Cumin seeds - 2 tsp
Cashew nuts - 5 (broken)
Asafoetida - 1 tsp
Salt to taste
Water - 4 1/2 cups

Method :

In a Pressure cooker, add the washed raw rice n moong dal together with measured water with 1 tsp of cumin seeds n salt. Cook for 3 whistle in a low-medium flame. Turn-off the flame.

Once the pressure cooker cools down, open the lid n mix it well.

Heat a seasoning pan with oil n ghee in a medium flame.

Add n fry crushed pepper, 1 tsp of cumin seeds, cashew nuts, asafoetida, grated ginger for few minutes. Sprinkle curry leaves over it n turn-off the flame.

Add this seasoning over the cooked rice n moong dal.  Blend it well.

Tasty Kalyana Veetu style Ven Pongal is ready to serve.

Serve Hot with Sambar, Coconut Chutney n Tomato Spicy Chutney.

Love Cook Joy.

Tomato Coriander Chutney Recipe / Chutney Recipe - 2

Tomato-Coriander Chutney is a delicious Side Dish for Idly n Dosa. Best Combo n goes well with Curd Rice n Lemon Rice.  Lets see the preparation

Ingredients :

Onion- 1 big size (finely chopped)
Tomato - 2 big size (finely chopped)
Coriander Leaves - 1 bunch (cleaned n cut)
Dried Red Chilly - 7
Ginger - 2 inches
Grated Coconut - 1/4 cup
Roasted Gram dal - 2 tbsp
Tamarind pulp - 1 tsp
Oil - 1 tbsp
Mustard seeds - 1 pinch
Asafoetida - 1/4 tsp
Salt to taste

Method :

Heat a kadai / pan with oil in a medium flame.

Add mustard seeds, once it stops spluttering, add n saute dried red chilly, asafoetida, ginger for a few minutes.

To this, add onion n tomato one by one saute it until both gets soft. Add n saute roasted gram dal n grated coconut for 2 minutes.

Now add tamarind pulp n fry for a minute.

Atlast add fresh coriander in this mixture n saute it for a minutes. Turn-off the flame, allow this mixture to cool down.

In a blender, add n grind it with salt into coarse paste form.

Delicious Tomato-Coriander Chutney is ready to serve.

Serve with Hot Idly / Ghee Roast Dosa / Curd Rice / Lemon Rice.

Love Cook Joy.


 

Sprouted Multi-Grains Methi Palak Dal Recipe

Sprouted multi-grains with Methi n palak leaves is full power pack of nutritious Healthy Recipe. It is so easy to make n tasty side dish for steamed rice or Chapati. Lets see the preparation

Ingredients :

Sprouted Multi-grains - 1 cup
Thor Dal - 1/4 cup
Methi Leaves - 1 bunch (cleaned n cut)
Palak Leaves - 1 bunch (cleaned n cut)
Onion - 1
Tomato - 3
Green Chilly - 3
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Fenugreek Powder - 1/4 tsp
Grated Coconut - 1/2 cup
Salt as needed

For Tempering :

Oil + Ghee - 1 tsp + 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dried Red Chilly - 2
Asafoetida - 1/4 tsp
Garlic - 4 pods (crushed with skin)

Method :

In a pressure cooker, add all the main ingredients except coconut n cook with 2 1/2 cups of water for 4 whistle in a medium flame.

Wait for pressure cools down from the cooker after 10 minutes.

Open the cooker lid n mash the cooked dal n grains with the help of the backside of ladle. Add grated coconut n blend it well.

Heat a seasoning pan with oil n ghee in a medium flame.

Add all the tempering ingredients one by one n fry it for few minutes until get the nice aroma.  Turn-off the flame n add this into the cooked grains n methi leaves.  Mix it well.

Delicious Sprouted Multi-Grains Methi Dal is ready to serve.

Serve with hot steamed rice or with chapati.

Love Cook Joy.

Crispy Puffy Poori Recipe with Whole Wheat Flour

Poori recipe is a famous Indian deep fried n puffed bread made from whole wheat flour. It is a popular kids-friendly recipe. Lets see how to make crispy n soft  puffy poori recipe

Ingredients :

Whole Wheat Flour - 2 1/2 cup
Rava / Sooji - 1 tbsp
Sugar - 1/2 tsp
Sunflower oil - 1 tbsp + for deep frying
Water - 1 1/4 cup
Salt to taste

Method :

Add the rava, sugar,salt into the whole wheat flour n mix it well.

Take a wide bowl to knead the dough. Pour water and add 1 tbsp of oil into water n mix it gently.

Gradually add the whole wheat mix into the water and knead to get a smooth n tight dough. Cover it for 20 minutes to set.

After 20 minutes, take the dough n knead it once again.

Take a small portion from the dough n make it a small smooth ball. Flatten it with palm n roll it into a round shaped sheets.

Do it with remaining dough like this n make it ready to fry.

Heat a Heavy bottomed frying pan with oil in a medium flame.  Dip each sheets into the oil.

When it puffed up, flip it after a few seconds. Fry them till a light golden colour on both the sides. Transfer them into a strainer.

Crispy Soft Puffy Poori is ready to serve.

Serve with Aloo Masala / Mutton curry / Chole Masala / Sooji Halwa...or any of your choice.

Love Cook Joy.

Andhra Style Spicy Fish Curry / Andhra Chepala Pulusu / Andhra style Meen Kuzhambu Recipe

Andhra style spicy fish curry is a famous traditional seafood preparation of andhra. This delicious curry is best paired with steamed rice n any vegetable stir fry. Lets see the preparation

Ingredients :

Fish - 1/2 kg (Any fish of your choice)
Shallots - 12 (finely chopped)
Tomato - 4 (finely chopped)
Green chilly - 4 (slit)
Garlic - 5 pods (crushed)
Ginger - 2 inches (finely chopped)
Tamarind pulp - 3 tbsp
Curry leaves - 4 sprigs
Turmeric powder - 1 tsp
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Sesame oil - 4 tbsp
Mustard seeds - 1 tsp + 1/2 tsp
Fenugreek Seeds - 1 tsp
Dried red chilly - 3 (broken)
Salt to taste

For Grinding :

Fenugreek seeds - 1/2 tsp
Cumin seeds - 2 tsp
Coriander seeds - 1 tsp
Black pepper - 1 tsp

Method :

Heat a pan n dry roast the grinding ingredients in a lower flame. Roast it till get nice aroma from the spices. Turn off the flame. Wait until it gets cool down. Then grind it into a fine powder in a blender.
Keep it aside.

Heat a heavy bottomed pan with oil in a medium flame. Add mustard seeds, fenugreek seeds, dried red chilly. Once mustard seeds stops spluttered. Add n saute green chilly, curry leaves, shallots, ginger n garlic for a few minutes.

Now to this add tomatoes, saute it for 5 minutes. Add turmeric powder, red chilly powder, coriander powder, grounded spices. Fry it for a minute in a lower flame.

Add tamarind pulp, salt along the 1 1/2 cups of water. Bring to boil. Cook the curry for 10 minutes in a medium flame with closed lid.

Once oil stays on the outer surface of the curry, add the fish pieces. Blend it carefully.

Cook the curry until the fish cooked completely.

Delicious Andhra Style Fish Curry is ready to serve.

Serve with Hot Steamed Rice / Idly / Dosa / Appam.

Love Cook Joy. 

Tasty n Easy Ghee Rice Recipe

Ghee Rice is a traditional n aromatic rice variety which is served with spicy veg dish / non-veg dish.
Its a best alternative fragrant n tasty rice recipe for Biryani while making for guest during occasions. Lets see the preparation

Ingredients :

Basmati Rice / Seeraga Samba Rice - 2 cups ( washed n soaked for 30 minutes)
Onion - 2 ( finely sliced)
Tomato - 1/2 of 1 tomato (optional)
Green Chilly - 6 (slit)
Ginger Garlic paste - 2 tbsp
Curd - 2 tbsp
Lemon juice - 2 tsp
Oil + Ghee - 2 tbsp + 2 tbsp
Ghee - 1 tsp
Roasted Cashew nut - 10
Roasted raisins - 5
Whole garam masala - ( Bay leaves - 3, Cinnamon stick - 6, cardamom - 6, cloves - 6)
Mint leaves - 1 handful
Coriander leaves - 1 handful
Salt to taste
Water - 3 1/2 cups

Method :

Heat a heavy bottomed pan with oil n ghee in a medium flame. Add n saute whole garam masala , green chilly, onion one by one for 3 minutes.

To this, add ginger garlic paste, finely chopped mint leaves, coriander leaves ... saute it until the raw flavor of ginger garlic reduced.

Add n saute tomatoes. Reduce the flame to low flame n add curd. stir it well.

Now add water...increase the flame to medium, bring to boil. Add soaked rice n cook until the rice cooked completely n water dries-out. Turn-off the flame.

Pour ghee, roasted cashew nut, raisins, lemon juice over the ghee rice. Blend it well.

Delicious Ghee Rice is ready to serve.

Serve Hot with Butter Chicken / Paneer Tikka Masala / Aloo Matar Curry / Raita.

Love Cook Joy.

Fish Spicy Coconut Stir Fry / Meen Poriyal Recipe

Fish Spicy Coconut stir fry is a popular seafood dish. Its usually made by using Paccha Nethili ( Anchovies) / Mathi Meen (Sardines) / Any small fish. Fresh small size fish with grated coconut, some spices makes this dish tastes best. For kids, it is best to use anchovies. It is so easy to make within a few minutes. I learned this recipe from one of my best friend Sreedevi Sashidaran. She is expert in making seafood recipes😋. Lets see the preparation

Ingredients :

Anchovies / Mathi fish / Small fish - 1/2 kg (cleaned n cut into half)
Shallots - 250 gm
Green Chilly - 7
Ginger - 2 inches
Curry leaves - 3 strings
Coconut grated - 1 full
Raw Mango - 1/2
Turmeric powder - 1 tsp
Red Chilly powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dried red chilly - 2 (broken into pieces)
Water - 1/2 cup

Method :

In a blender, add shallots, green chilly, ginger, curry leaves, raw mango, grated coconut, turmeric powder, red chilly powder. Crushed into a coarse paste without adding water.

Heat a heavy bottomed pan with oil in a medium flame. Add  grounded coconut spice mixtures, fish, some curry leaves, salt. Mix it well.

Cook for 2 minutes with closed lid. Now add water n blend it well. Stir slowly in between without breaking the fish.

Cook till the fish cooked well n water dries completely.

Heat a seasoning pan with oil. Add mustard seeds n dried red chilly,  toss it till mustard seeds stop spluttering. Sprinkle some crushed curry leaves. Pour this seasoning over the fish stir fry. Mix it well. Turn-off the heat. Here I shared the recipe with mathi meen (Sardines).

Delicious Fish Stir fry is ready to eat.

Serve with any Spicy Tangy Curry.

Love Cook Joy.

Tasty Chicken Salna Recipe / Street food Chicken Curry Recipe / Thattukadai Chicken Salna Recipe

Chicken Salna recipe is a popular street food / Thattukadai recipe. It is famous n favorite side dish for parotta.
Lets see the preparation

Ingredients :

Chicken - 1/2 kg (Cleaned n cut into medium pieces with bone n skin)
Onion- 4 (finely sliced)
Tomato - 4 (finely sliced)
Green chilly - 4 (slit)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tbsp
Coriander powder - 1 tbsp
Oil - 2 tbsp
Bay leaves - 2
Cinnamon stick - 2
Fennel seeds - 1/2 tsp
Salt to taste
Coriander - 1 handful finely chopped

For Grinding :

Oil - 1 tsp, Cinnamon stick - 1, Cardamom - 3, cloves - 3, fennel seeds - 2 tsp, cumin seeds - 1 tsp, pepper - 1 tsp, grated coconut - 1/2 cup, poppy seeds / Roasted gram dal - 1 tsp

Method :

For Masala :

Heat a pan with oil, add n saute all the grinding ingredients given above one by one until its raw flavor reduced n coconut turned into golden brown colour.

Allow the spices to cool completely n grind it into a fine paste.

Heat a heavy bottomed pan with oil, add n roast bay leaves, cinnamon stick, fennel seeds.

Then add n saute green chilly, onion for 3 minutes.

Now add grounded masala paste, ginger garlic paste, turmeric powder, red chilly, coriander powder n mix it well. Saute it for a minute.

To this, add tomatoes n stir constantly till it turns soft.

Add chicken pieces n saute it for 5 minutes in a medium flame.

Add enough water, salt n cook the salna for 15- 20 minutes until the chicken cooked well.

Garnish with fresh coriander leaves.

Delicious Chicken Salna / Curry is ready to serve.

It goes great with Parotta, Idly, Dosa, Appam, Idiyappam, chapati etc.

Love Cook Joy.

Masala Vadai Recipe / Paruppu Vadai Recipe / Evening Snacks

Masala Vadai is a popular snack of south-india which is prepared with chana dal with few spices. They are deep fried n served hot. Lets see the preparation

Ingredients :

Bengal gram dal / Chana dal - 1/4 cup
Yellow split peas dal / Mutter dal - 1 cup
Onion - 1 (big size)
Green chilly - 5
Dried Red chilly - 5
Ginger - 2 inches
Garlic - 1 pod
Curry leaves - 2 strings
Fennel seeds - 1 tsp
Cinnamon stick - 1 (small)
Asafoetida powder - 1/4 tsp
Salt as needed
Oil for frying

Method :

Soak both the dal for 2-3 hours.

In a blender, crush ginger, garlic, onion, curry leaves, red chilly, green chilly, fennel seeds, cinnamon stick.

Before grinding the dal, reserve 2 tsbp of soaked dal. Grind the rest of the dal to coarse paste without adding water.

Mix this paste to the grounded onion spices with salt n asafoetida. Blend it well.

Heat oil in a frying pan in medium flame. Make small ball,  flatten in between the palm n make vadai.

Place the vadai on oil carefully. Deep fry till masala vadai cooked well, crisp n golden colour on both sides.

Take-out and serve hot with tea / coffee.

Love Cook Joy.

Adhirasam Recipe / Traditional South-indian Sweet Adhirasam

Adhirasam is a traditional sweet made during festivals especially diwali, nombu, lakshmi poojas, etc. It is prepared by using raw rice flour n jaggery. Lets see how to make tasty n soft adhirasam

Ingredients :

Raw Rice - 2 cups ( Fatty Raw rice / Palaghara arisi )
Cardamom powder - 1/2 tsp
Dry Ginger powder / Sukku powder - 1/2 tsp
Oil for frying

For Jaggery syrup :

Jaggery - 1 1/2 cup (grated)
Water - 1/2 cup
Ghee - 1 tbsp

Method :

Wash n soak the raw rice for 45 minutes - 1 hour. Then spread it on a cotton cloth or paper towel n dry it for 15 - 20 minutes. The rice should be some moisture in it. It helps to get adhirasam to be soft for a long time.

Transfer into a mixie, grind into a fine powder. Sieve to collect fine powder. Mix it with cardamom powder n dry ginger powder. keep it aside.

For Making Jaggery Syrup :

Heat jaggery in water, once it melts completely filter it, to get rid of any dust in the jaggery.

Then keep in on medium flame, Beside take a small vessel with water to check the right consistency for jaggery syrup. Drop a few jaggery syrup into the water, if it stays firm n if we take it with our hands, then it is the right consistency for adhirasam.

If its dissolves into the water, then wait for few seconds to get the right consistency by checking using above process.

Add ghee into the jaggery syrup. The flame should be very low.

To this add spoon of sieved raw rice flour, stirring constantly. Keep on adding all the flour n mix it well without any lumps.

The adhirasam batter should be semi-thick, not hard form. Apply some ghee on top of the batter n let it cool completely.

Heat a frying pan with oil in a medium flame.

Take a small portion of the dough, flatten with hands in a banana leaf or plastic sheet.

Place the adhirasam into the oil slowly n carefully into the frying pan. Fry it until both sides are golden brown colour. Do it one by one.

It will take few seconds only for frying one adhirasam on both sides.  Don't fry it too much. Then it become hard.

Once take-out from the oil, squeeze the excess oil from the adhirasam by using two flatten ladles.
Don't squeeze hard. Some oil in the adhirasam, helps to keep softness inside.

Tasty n Delicious Traditional Adhirasam is ready to serve.

Love Cook Joy.

Restaurant Style Chicken Curry Recipe

Easy to make very tasty Restaurant Style Chicken Curry which goes great with fried rice, ghee rice, naan, kulcha, chapati, Paratha etc. Lets see the preparation

Ingredients :

Chicken - 1 kg (cleaned n cut into medium pieces)
Onion - 4 ( finely chopped)
Tomato - 5 ( finely chopped)
Ginger garlic - 4 tsp
Green chilly - 5 (slit)
Butter - 3 tbsp
Cashew nuts - 10
Curd - 1 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 2 tsp
Coriander powder - 1 tsp
Cumin Seeds - 1 tsp
Garam masala - 1 tsp
Cardamom powder - 1/4 tsp
Kasuri methi - 1 tsp
Oil - 2 tbsp
Salt to taste

For marination :

Chilly powder - 2 tsp
Cumin powder - 1 tsp
Curd - 2 tbsp
Lime juice - 1 tbsp
Ginger garlic paste - 1 tbsp
Garam Masala - 1/4 tsp
Salt as needed

Method :

Marinate the chicken pieces with the above ingredients and keep aside for minimum one hour.

Heat a pan with 1 tbsp of oil, add n fry onion until it turns to golden brown colour. Turn-off the flame.

Once it cools down, grind the fried onions with 1 cup of curd, cashew nuts, chilly powder, cumin powder, coriander powder, garam masala, turmeric powder into a fine paste.

Heat butter n fry the marinated chicken pieces till 3/4 cooked. The chicken should be very soft.

Heat a pan with oil, add n saute green chilly, ginger garlic paste, tomatoes for 5 minutes in a medium flame.

Add the grounded onion masala, salt n enough water. Mix it well. Cook in medium flame for 10 minutes.

Now add the fried chicken pieces n cook in a medium flame for 10 minutes.  Blend all together very well.

Finally, sprinkle Kasuri methi leaves n close the lid.

Delicious Restaurant Style Chicken Curry is ready to serve.

Serve with Naan, Kulcha, Chapati, Paratha, Fried Rice, Ghee Rice etc.

Love Cook Joy.

Crispy n Soft Medhu Vadai Recipe / Ulundhu Vadai Recipe

Medhu Vadai is a popular south-indian recipe which is generally eaten as a breakfast or a snack. It is Crispy on the outer-side n soft on inside. Lets know how to make crispy n soft medhu vadai

Ingredients :

Urad dal - 1 cup
Raw rice flour - 2 tbsp
Green Chilly - 2 (finely chopped)
Ginger - 1 inch (finely chopped)
Few Curry leaves finely chopped
Asafoetida - a pinch
Salt to taste
Oil for deep-frying

Method :

Washed n soaked the urad dal for 2- 3 hours.

Strain the water n grind to a frothy paste in wet grinder, sprinkle water in between by spoon wise. Don't add water too much. Otherwise the batter will become watery which is not able to help us to roll the vadas in shape. Do it carefully.

Takeout the vada batter from the grinder n add chopped green chilly, ginger, curry leaves, asafoetida, raw rice flour, salt. Mix it well with the help of our hands.

Heat oil in frying pan in a medium flame.

Take lemon sized vada batter n put a hole in the centre n transfer to hot oil.

Do it same process with other vadas until oil holds in the frying pan.

When it turns golden underneath, turn over gently by using ladle. Remove after the vadas fried n cooked completely on both sides.

Make another batch of vadas like above method.

Crispy n soft Medhu Vadai is ready to serve.

Serve with coconut chutney or sambhar.

Love Cook Joy.

Temple Style Sakkarai Pongal Recipe

Temple Style Sakkarai Pongal

Happy Pongal to All😊😊. Today we are going to learn how to make temple style sakkarai pongal with my personal touch.

Ingredients :

Raw Rice - 1 cup
Moong dal - 1 cup
Jaggery - 250 gm(grated)
Water - 5 cups
Ghee - 3 tbsp
Cashew nuts - 2 tbsp (broken)
Raisins - 1 tbsp
Green Cardamom Powder - 1/2 tsp
Edible Camphor - small pinch ( optional)
Salt - small pinch (To balance the jaggery sweetness)

Method :

Heat a pan. Add moong dal n roast till it gets nice aroma. Turn-off the flame. keep it aside.

Once moong dal cools down , add rice to the same pan and wash them for 2-3 times.

Heat a Heavy bottomed pan with 5 cups of water. Bring to boil. Add the washed rice n moong dal into the pan. Cook until rice n moong dal cooked completely.

If you want to use pressure cooker, then cook it for 2 whistle in a low flame.

Mean time, Heat a small pan with 1/4 cup of water. Add grated jaggery, a pinch of salt in a medium flame. Stir it until jaggery melts completely. Filter the jaggery to remove any impurities with the help of strainer.

Now add the jaggery syrup, green cardamom powder n edible camphor into the cooked rice n moong dal. Mix it thoroughly.

Heat a seasoning pan with ghee. Fry cashew nuts n raisins till it turns to golden colour.

Add this fried cashews n raisins into the Sakkarai pongal. Blend it well.

Delicious Temple Style Sakkarai Pongal is ready to serve.

Love Cook Joy.

Secret of making Soft Chapati Recipe

Soft and Tasty Chapati

The Secret for making soft chapati is adding wheat flour into the water n make dough. Instead of adding water into the wheat flour. Using this method, we can make soft chapati within a minutes without effort. No need to knead the dough for a long time to get softness. Lets see the preparation

Ingredients :

Whole wheat flour - 1cup
Water - 1/2 cup
Oil - 1 tbsp
Salt to taste

Method :

In a mixing bowl, add n mix water, salt n oil.

To this add whole wheat flour slowly n mix into a soft dough. Cover it n keep it aside for 15-20 minutes to set.

After 20 minutes, again knead the dough for a few seconds.

Make a small ball from the dough. Flatten it little n Roll the chapati into a disc of 3-4 inch diameter.

Add some oil / ghee and fold the chapati. Now sprinkle some wheat flour and roll the double folded dough into a square shaped chapati.

Heat a tawa in a medium flame. Place the chapati over the tawa. Roast it on both sides until chapati cooked completely. We can see some brown spots over the chapati.

Apply oil on the chapati at the end of the procedure. Fry it a few seconds n take out from the tawa.

Do the same process with the remaining dough.

Now Soft n Tasty Chapati is ready to serve.

Serve with spicy curry or of your choice.

Love Cook Joy.

Shark Fish Scrambled Recipe / Sura Meen Puttu Recipe

Shark fish Scrambled is one of the favorite recipe of seafood lovers. The flesh of the fish is shredded and stir fired. The bones are removed and the fish is very soft to eat.  So it is liked very much by kids without fear of biting fish bone. Lets see the preparation

Ingredients :

Shark Fish  / Paal Sura Meen - 1/2 kg ( cleaned n cut into pieces)
Onion - 4 (finely chopped)
Green chilly - 4 ( finely chopped)
Ginger - 1 inch (finely chopped)
Garlic - 5 pods (finely chopped)
Grated Coconut - 3 tbsp
Turmeric powder - 1 tsp
Salt to taste

For Seasoning :
Oil - 2 tbsp
Urad dal - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 Handful

Method :

Heat a pan with 2 cups of water in a medium flame. Bring it to boil. Then add shark fish with salt.
Cook it for 10 minutes.

Once the fish meat cooked well. Turn off the flame. Drain out the water completely. Keep the fish aside in a mixing bowl. Once the fish cools completely. Separate the fish meat from the skin n bones.

Scramble it with fingers n mix it with turmeric powder. Keep it ready.

Heat a pan with oil in a medium flame. Add urad dal, mustard seeds, cumin seeds. Once mustard seeds stops spluttering, add green chilly, curry leaves, ginger, garlic. fry it for a minute.

To this add onion, salt n saute it for 5 minutes in a lower flame. Cook until the onion turns golden brown colour.

Now add scrambled shark fish meat. Mix it well. Roast it for 10-15 minutes in a lower flame.

Add grated coconut n stir it well for a minute. Switch off the flame.

Tasty n simple Shark Fish Scrambled / Sura Puttu is ready to eat.

Serve with Hot Spicy Curry n Steamed Rice.

Love Cook Joy.

instant Wheat Dosa Recipe / Gothuma Dosai Recipe

Wheat dosa / Gothuma dosai is a instant n healthy recipe. One of the tasty n easy to make tiffin recipe.  Lets see the preparation

Ingredients :

Wheat Flour - 1 cup
Water - 1 1/4 cup
Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - 4 leaves
Salt to taste
Oil

Method :

In a blender, add n crushed pepper corns, cumin seeds n curry leaves.

In this same blender add water , wheat flour n salt. Whip it for few seconds.

wheat dosa batter is ready.

Heat a tawa in a medium flame. Pour one ladle of wheat dosa batter into the tawa.  Spread into a thin layer. Sprinkle 1/2 to 1 tsp of oil over the dosa. Cook on both sides in a lower-medium flame.

Wheat Dosa is ready to serve. Do the same process with the remainging batter.

We can adjust the spices as per our taste. Adding onion also makes wheat dosa taste good.

If you want to add onion, then fry it in oil n add into the batter will gives good even layer form of the dosa.

Serve with Hot Red Chilly chutney / Tomato Chutney / Coconut Chutney.

Love Cook Joy.

Beet Root Stir Fry / Beet Root Poriyal

Beet Root Stir Fry is a tasty n simple sidedish goes well with Rice, spicy curry, buttermilk curry. We will learn how to make beet root stir fry.

Ingredients :

Beetroot - 250 gm (finely grated)
Shallots (small Onion) - 10 ( chopped)
Red chilly - 4
Grated Coconut - 3 tbsp
Curry leaves - 2 string
Cumin seeds - 1 tsp
Turmeric powder - 1/ 4 tsp
Oil - 1 tbsp
Urad dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Salt to taste

Method :

In a blender, add n crushed shallots, cumin seeds, turmeric powder, curry leaves - 1 string with red chilly.  Keep it aside.

Heat a pan with oil, add urad dal, mustard seeds, asafoetida, curry leaves. Once mustard seeds stops spluttering, add crushed onion mixture into the seasoning.  Stir it for 2 minutes or until the raw flavor reduced.

To this, add grated beetroot. Saute it well for 2 minutes.

Then add 1/2 cup of water, mix well n close the lid. Cook the beetroot until water dries-out completely.

Now add fresh grated coconut to the cooked beetroot n mix well.

Easy n tasty Beet Root Stir fry is done within a few minutes.

Serve with Rice / Spicy Curry / Butter Milk Curry.

Love Cook Joy.

Instant Tomato Sambar Recipe

Tomato Sambar is a tasty and instant recipe for a busy time cooking. Its a quick variation of sambar made with tomatoes.  It goes best with Idly, Pongal, Dosa, Vada, Rice.  Lets see the preparation

Ingredients :

Thoor dal - 1 cup ( washed n soaked for 15 minutes)
Onion - 1 (chopped)
Tomatoes - 4 (chopped)
Green chilly - 7
Curry Leaves - 1 string
Coriander Leaves - 1 handful (chopped)
Tamarind pulp - 1 tsp
Turmeric Powder - 1/4 tsp
Sambar Powder - 1 tbsp
Asafoetida - 1/2 tsp
Salt to taste

For Seasoning :

Oil + Ghee - 1 tbsp + 1 tbsp
Mustard seeds - 1 tsp
Dried red chilly - 4
Curry leaves - 1 string
Fenugreek powder - 1/2 tsp
Red chilly Powder - 1/2 tsp

Method :

In a pressure cooker, add n cook soaked thoor dal, turmeric powder, curry leaves, green chilly - 4, oil - 1 tsp for 1 whistle. keep it aside.

Once pressure down, open the lid n add onion tomatoes, green chilly, asafoetida, sambar powder.

Mix it well n close the lid. Again cook for 1 whistle. Turn-off the flame

After 5 minutes, open the lid n add tamarind pulp, salt. Bring to boil and cook for 5 minutes in a medium flame.

Heat a seasoning pan with oil n ghee.  Add n fry mustard seeds, dry red chilly, curry leaves, fenugreek powder, red chilly powder for a minute.

Then add this to tomato sambar. Mix it well with coriander leaves. Switch-off the flame.

Tasty n quick Tomato Sambar is ready to serve.

Serve with Idly, pongal, vada, rice.

Love Cook Joy.

Catering Style Cabbage Moong Dal Stir Fry / Kalyana veetu Kose Poriyal Recipe

Cabbage Moong dal stir fry features in all buffets during Lunch Menu. It taste delicious and easy to make. It goes great with Vathal Kuzhambu, a tangy spicy south-indian curry.   Its my mother's recipe. I loved n remembered this recipe from my childhood onwards.  My mother made this recipe as one of the side dish during all the occasions without fail😜. Lets see the preparation

Ingredients :

Cabbage - 1/2 kg (finely chopped)
Moong dal / paasi paruppu - 1/2 cup (washed n soaked for 20 minutes)
Onion - 1 (finely chopped)
Green Chilly - 5 (finely chopped)
Curry leaves - 1 string
Coconut grated - 1 cup
Ginger - 1 tsp (chopped)
Garlic - 4 pods (crushed with skin)
Salt - 2 tsp + 1 tsp

For Seasoning :

Oil - 1 tbsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Dried red chilly - 2 (broken into pieces)
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp

Method :

Heat a pan with 3 cups of water. Once the water starts to boiling add soaked moong dal. Cook for 10 minutes in a medium flame.

Now add chopped cabbage with 2 tsp of salt and cook for 5 minutes in a lower flame. Turn off the flame. Drain the water n keep the cooked cabbage moong dal aside.

Heat a frying pan with oil in a medium flame.  Add urad dal, mustard seeds, dried red chilly.  Once the mustard seeds spluttered.  Add cumin seeds, green chilly, ginger, garlic, curry leaves, asafoetida, onion n salt. Saute it for 2 minutes.

To this add cooked cabbage moong dal with fresh grated coconut. Stir it well n cook for 2 minutes. Switch-off the flame. Tasty n delicious catering style Cabbage Moong dal stir fry is ready to serve.

Serve with any rice.

Love Cook Joy.

Quick Spicy Boiled Egg Fry Recipe / Muttai Varuval Recipe

Spicy egg fry is a delicious , instant and easy dish to make within a few minutes. This recipe is very common in south-India. It goes well with any kind of rice. Lets get into the preparation of spicy boiled egg fry.

Ingredients :

Hard boiled eggs - 6
Tumeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Pepper powder - 1/4 tsp
Cumin powder - 1/4 tsp
Fenugreek powder - a pinch
Ginger garlic paste - 1 tsp
Oil - 3 tbsp
Curry leaves - 1 string
Salt to taste

Method :

Cut the hard boiled eggs into half.

Make a fine paste with all the masala powder n salt with 1 tsp of oil n enough water.

Apply the paste on both the sides of all the eggs.  Keep it aside.

Heat a frying tawa with remaining oil. Add n fry the curry leaves. Then place the masala coated eggs on the tawa and cook for 3-4 minutes in a lower flame.

Turn over and cook for another minute. Turn-off the flame.

Serve hot with any rice variants.

You can adjust the spices of your choice.

Love Cook Joy.

Instant Soft Sponge Dosa Recipe / Soft Bun Dosai

The sponge dosa is a soft and mouth melting with a delicate texture.  This recipe is easy and best served with coconut chutney or sambar.  As this sponge dosa stays soft for longer time. Best for travelling.

We can make this sponge dosa recipe instantly within 3 hours. Lets see the preparation

Ingredients :

Idly Rice - 2 cups (washed 2-3 times)
Poha / Aval / Rice Flakes - 1/4 cup
Butter Milk - 2 cups
Cooking soda - 1/4 tsp
Salt to taste
Oil n ghee for applying over the dosa.

Method :

In a vessel, Soak Idly rice, rice flakes and buttermilk together for 3 hours. Rice is soaked with buttermilk only ...no need to add water. Buttermilk should be thick n sour.  Soured batter only helps n turns out dosa to be soft.

In a blender, grind the soaked rice along with rice flakes n buttermilk into light course form batter.

Add salt n cooking soda into the dosa batter. Mix it well.

Heat a dosa tawa in a medium flame, pour a ladle full of batter and spread it gently.

Add oil  across the edges of the dosa.  Cover n cook until dosa cooked well on one side. No need to cook on other side of the dosa.

Repeat the process by making more sponge dosa.

Soft Sponge Dosa is ready to eat.

Served with coconut chutney / sambar / spicy red chilly chutney.

Love Cook Joy.

Traditional Chicken Curry Without Coconut Recipe / Kozhi kuzhambu Recipe

Traditional Chicken Curry is an easy curry flavored with spices. It is so delicious, simple and goes well with chapati, idly, dosa, appam , idiyappam, any rice variants or indian breads. Lets see the preparation

Ingredients:

Chicken - 1 kg (cleaned properly with turmeric n rock salt)
Onion - 5 big size ( finely sliced)
Shallots - 12 (chopped)
Tomato - 3 ( sliced)
Ginger - 3 inches
Garlic - 6 pods
Green chilly - 6
Curry leaves - 3 string
Fennel seeds - 1/2 tsp
Whole pepper - 1 1/2 tbsp
Turmeric Powder - 1/2 tsp
Red chilly Powder - 1 tbsp
Coriander Powder - 1 1/2 tsp
Garam Masala - 1 tsp
Salt to taste
Sesame Oil - 3 tbsp

Method :

Heat a small pan with 1 tsp of oil. Add n fry shallots,1 string of Curry leaves, ginger, garlic, pepper, fennel seeds for 2 minutes. keep it aside. Once cools down. Add this spices in a blender n grind into a fine paste.

Heat a heavy bottomed pan with remaining oil. Add sliced onion, green chilly n saute it for 5 minutes in medium flame.

Add turmeric powder, red chilly powder, coriander powder....stir it well for a minute.

Add tomatoes n saute it until oil separates.  Add cleaned chicken pieces n saute into the gravy for 10 minutes in a medium flame.

Now chicken will be soft roasted with gravy. Add the grounded spices into the chicken gravy with 1 cup of hot water.

Bring to boil n cook the chicken curry for 10 minutes in a medium flame.

Now add the curry leaves n garam masala over the chicken curry. Reduce the flame to lower and close the lid n cook for 5 minutes.

Delicious traditional Chicken Curry is ready to eat.

Serve with Ghee Rice, chapati, paratha, Idly, dosa, appam , idiyappam, any rice variants.

Love Cook Joy.

Simple n tasty Ladies Finger Buttermilk Curry / Vendakkai Mor Kuzhambu Recipe

 Ladiesfinger Buttermilk Curry / Vendakka Mor Kuzhambu is one of the delicious and simple curry among the south-indian recipe. It is easy to make and goes well with any vegetable roast especially with potato roast.

Lets learn the simple method of making tasty ladies finger buttermilk curry.

Ingredients :

Buttermilk - 1 lt
Onion - 1/2 of 1 (finely chopped)
Tomato - 1 (finely chopped)
Ladies Finger / Vendakkai - 1/2 kg (cleaned n cut into medium pieces)
Water - 1 cup
Salt to taste

For Grinding :

Grated Coconut - 5 tbsp
Bengal Gram dal - 2 tbsp (soaked)
Garlic - 2
Green Chilly - 4
Curry Leaves - 4 leaves
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp

For Seasoning :

Oil - 3 tbsp (1 tbsp + 2 tbsp)
Mustard seeds - 1 tsp
Fenugreek seeds - 1 pinch
Dried red chilly - 3 ( broken into pieces)
Ginger - 1 inch (crushed)
Asafoedita  - 1/4 tsb
Red Chilli powder - 1/2 tsp
Fenugreek powder - 1/4 tsp
Curry Leaves - 1 string

Method :

In a blender, grind all the grinding ingredients altogether into a fine paste with 1/2 cup of water.
Keep it aside.

Heat a pan with 2 tbsp of oil. Add Ladies finger with salt and  fry it for 5 minutes in a lower flame. Keep it separate.

To this pan, add n saute onion n tomato one by one for 3 minutes. Add grounded coconut paste into this pan with 1/2 cup of water and bring to boil. Cook for 5 minutes or until raw flavour goes. Reduce the flame to lower.

Now add fried ladies finger, buttermilk and salt. Mix it well. Switch-off the flame.

Heat a seasoning pan with 1 tbsp of oil. Add n fry all the seasoning ingredients one by one in a lower flame until mustard seeds stops spluttering.  Do it carefully...don't burn in a higher flame.

Add this seasoning into the buttermilk curry. Mix it well n keep it aside without lid until the curry cools down completely.

Delicious and tasty Ladies finger buttermilk curry is ready to serve.

Love Cook Joy. 

Soft Phulka Recipe

Phulka is one of the roti type, an Indian bread. Phulka are made on direct flame. This can be served with any veg curry or non-veg curry or raita or with any curry of your choice. It stay good for 1-2 days at room temperature. Best food for travelling. Lets learn how to make soft and easy phulka at home.

Ingredients :

Atta / Wheat flour - 1 cup
Water - 1/2 cup
Salt to taste
Oil - 1 tbsp

Method :

In a mixing bowl, add water, salt n oil altogether. Mix it well.

To this , add wheat flour slowly and mix into a dough. Cover with lid and keep this dough aside for 20 minutes to set.

After 20 minutes, grease our hands with some oil and smoothen the dough again to make it soft.

Take a small portion from the dough. Roll the portion into round ball and flatten it a little and dusting with dry wheat flour.

Roll out the phulka thinly. Not more than 7-8 diameter.

Heat a tawa on medium flame. Let the phulka roast a little from beneath. Flip the side and let it roast till little brown spots.

Now lets roast the phulka directly on the flame. Flip the phulka carefully. We can see the phulka puffs-up.

Take-out from the flame immediately. Roast the rest of the phulkas.

If you want ghee, then apply some ghee on the roasted phulka.

Soft, tasty and easy Phulka is done.

Serve with any curry of your choice or with raita.

Love Cook Joy.

Tasty Aloo Gobi White Korma Recipe / Urulai kizhangu Cauliflower Vellai Kurma

Aloo Gobi white korma is one of the best combo side dish for Phulka, chapati, idly, dosa, idiyappam n with rice.  Lets see the preparation

Ingredients :

Potato / Aloo - 4
Cauliflower / Gobi - 1 full flower (cut into medium pieces n Soaked in a hot water for 5 minutes with salt)
Onion - 1
Curd - 2 tbsp
Curry Leaves - 1 string
Salt to taste
Oil + Ghee - 2 tbsp + 2 tbsp
Whole garam masala - 1 tsp ( clove - 2, cinnamon - 1, cardamom- 2, bay leaves- 1)
Lemon - 1
Coriander Leaves - 1 handful ( finely chopped)

For Grinding :

Big Onion - 1
Ginger - 2 inch
garlic - 8 pods
Green Chilly - 7
Curry leaves - 6
Clove - 1
Cinnamon stick - 1
Cardamom - 1
Fennel seeds - 1/2 tsp
Grated Coconut - 4 tbsp
Cashew Nuts - 6

Method :

In a pressure Cooker, add potatoes with 2 cups of water and cook for 1 whistle. Once the pressure cools down, open the lid. Drain the water n peel the skin from the boiled potatoes.  Keep it aside.

In a blender, add all the grinding ingredients and grind it into a fine paste.

Heat a heavy bottomed pan with oil n ghee. Add whole garam masala, then add onion, curry leaves and saute it for few minutes. Reduce the flame and add curd, mix it well.

Add cauliflower and saute it for 5 minutes in a medium flame.

Now add grounded masala with 2 cups of water and bring to boil.

Cook the gravy for 10 minutes or until the cauliflower cooked well. Now add the boiled potatoes and stir it well. Cook the korma for 5 minutes in a lower flame.

Once the oil separates from the korma. Switch off the flame and add lemon juice n  sprinkle fresh coriander leaves over the korma.

Tasty potato cauliflower white korma is ready to serve.

Serve with hot Phulka, chapathi, paratha, Idly, Dosa, Idiyappam or rice.

Love Cook Joy.

How to make Soft n Sponge Idly Recipe / Basic Tips n tricks for making soft n sponge idly

Idly is a popular breakfast recipe throughout the south-india which is made by steaming a batter consisting of fermented black gram dal and rice.  Lets see the preparation of Idly batter

Ingredients :

Idly Rice - 3 Cups
Black Gram / Urad Dal - 1 Cup
Fenugreek seed - 1 tsp
Salt (rock salt) - 2 tsp

Method :

Tips and Tricks to follow for making soft idly :

Preparation of Idly Batter :

Wash and soak the rice separately with enough water for 5 hours (minimum) in a vessel.

Wash and soak the black gram / urad dal n fenugreek seeds together with 3 cups of water in a separate vessel for 5 hours.

Grind the soaked urad dal n fenugreek first in the wet-grinder using the soaked water little by little gradually. Grind until the urad dal becomes frothy form. If we taken the urad dal batter by hands, the urad batter should be roll like a ball.

Collect the grounded urad dal batter in a big vessel. Keep it aside.

Now add the soaked idly rice into the wet-grinder n pour the 1 cup of soaked rice water gradually little by little. Don't add all the water at the beginning itself. Grind it to a coarse-form like rawa.

Add the salt at the end. Collect the grounded rice batter in the same vessel where we kept the urad dal. Wash the wet-grinder with soaked water and use that water for diluting the idly batter.

Mix thoroughly well both the urad dal batter n rice batter with the help of our hands by using enough water. Don't add too much water. Using our hands for mixing which makes the batter fermented quickly.

Allow the batter to ferment for 8- 12 hours (minimum). Fermented batter only makes the idly soft and spongy form. Don't add water in this stage.

The Idly batter should be pouring consistency.

Making Soft Idly:

Heat a  Idly pot / Idly cooker with enough water in a medium flame.

Grease the idly plates with sesame oil / oil . Place the idly plates on the idly pot.  Fill the idly plates with idly batter.

Close the lid and steam for 10 minutes.

Check the idly whether cooked or not, by inserting the handle of the small spoon into the idly.  If the idly is cooked then the spoon inserted should come down clean. If it is not cooked , then the spoon is with batter. Wait for steaming 5 more minutes to cook the idly.

Once the idly cooked completely, remove the idly plates carefully from the idly pot.

Wait for 2-3 minutes to cool down.

Soft and Sponge Idly is done.

Serve Hot with Sambar or with any Chutneys of ur choice.

Love Cook Joy.