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.

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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.

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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.

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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.

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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.

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Red Chilly Hot Coconut Chutney Recipe / Spicy Thengai Thovayal Recipe / Chutney Recipe - 1

Red Chilly Hot Coconut Chutney is a perfect spicy accompaniment with any variety Rice, Idly, dosa, appam,Uthappam. Lets know the method

Ingredients :

Dry Red Chilly - 10 to 12
Shallots - 10 (finely chopped)
Coconut grated - 4 tbsp
Curry leaves - 1 string
Turmeric powder - 1/2 tsp
Tamarind - Big amla sized
Oil / Sesame oil - 1 tbsp
Salt to taste.

Method :

Heat a pan with oil in a medium flame, add and fry the dry red chilly with salt for a minute, u feel the aroma of dry red chilly.

Then add shallots n fry for a minute, add curry leaves, turmeric powder, tamarind (split into like flakes). and fry for 2 minutes.

Switch-off the flame and wait for the mixture cools down completely.

In a blender, add n grind all the fried mixtures and fresh grated coconut without adding water to a coarse form...don't make into a fine paste.

Super delicious spicy red chilly hot coconut chutney is done.

Serve with Curd Rice, Coconut Rice, Lemon Rice, Idly, Dosa, Appam.

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Raw Papaya Dal Curry Recipe / Pappalikkai Paruppu Kootu

Raw Papaya contains Vitamins C, E and A. Its nutrition benefits are amazing, we can eat it as in any form with lentils, raita, salad, juice etc. Once in a week , intake of papaya will promote the digestive health. Lets see the method of making Raw Papaya dal curry.

Ingredients :

Raw Papaya - 1 medium ( chopped)
Thoor dal - 1/4 cup
Moong dal - 1/4 cup
Onion - 1 (sliced)
Tomato - 2 (sliced)
Green chilly - 3 (slit)
Ginger - 1 inch  (crushed)
Garlic - 4 (crushed)
Turmeric Powder - 1/2 tsp
Red chilly powder - 1 tsp
Curry leaves - 1 string
Coriander - 1 handful
Salt to taste

For Grinding :

Coconut (grated) - 5 tbsp
Cumin seeds - 1 tsp

For Seasoning :

Oil + Ghee - 1 tbsp +1 tbsp
Mustard seeds - 1 tsp
Dried Red chilly - 3 (broken into pieces)

Method :

Wash n soak the thoor dal n moong dal together for 15 minutes with 2 cups of water.

In a blender, add the grinding items n make a fine paste. Keep it aside.

Heat a  pressure cooker, add soaked thoor dal n moong dal with water,Onion,tomatoes,green chilly,ginger,garlic, turmeric powder.  Cook for 3 whistle.

Heat a pan with oil n ghee. toss the mustard seeds n dried red chilly. Once the mustard seeds stops spluttering, add curry leave, raw papaya.  Saute it for 5 minutes in a medium flame.

Add the red chilly powder and fry it in a lower flame for a minute.

To this add cooked thoor dal n moong dal , salt n grounded coconut cumin seeds paste.

Mix it well. Close the lid and Cook for 10 minutes in a lower flame. Switch off the flame

Sprinkle fresh chopped coriander leaves on top of the raw papaya dhal curry.

Serve with rice, idly, dosa, chapathi,naan etc.

Love Cook Joy.

Squid Masala Roast Recipe / Kanava Masala Roast Recipe

Squid is one of the tasty seafood which taste same like prawns. It is a good source of proteins and vitamins. Lets see the preparation of squid masala roast

Ingredients:

Squid - 1 kg (cleaned n cut into small pieces)
Onion - 3 (finely chopped)
Tomato - 2 ( finely chopped)
Green chilly - 4 (slit)
Ginger - 2 inches (crushed)
Garlic - 8 pods (crushed)
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tsp
Coriander powder - 3 tsp
Cumin powder - 1/2 tsp
Pepper powder - 1 tsp
Curry leaves - 2 string
Oil - 2 tbsp
Water - 1 cup
Salt to taste

Method :

Heat a cooker and add cleaned squid, turmeric powder, water and salt. Cook for 5 whistle. Keep it aside.

Heat a heavy bottomed pan with oil in a medium flame, add onion, green chilly ginger, garlic, curry leaves and saute it till onion turns to brown colour.

To this, add red chilly powder, coriander powder, cumin powder, pepper powder and saute it for few minutes in a lower flame.

Now add tomatoes, saute it till the oil separates from the gravy.

Add cooked squid with water, stir it well and cook in a medium flame until the water evaporates completely from the gravy.

Roast it in a lower flame for 5 minutes.

Delicious Squid Masala Roast is done.

Serve with appam, chapati, naan, pulao, ghee rice.

Love Cook Joy.

Cabbage Dal Recipe / Kose paruppu kootu

Cabbage Dal is a comforting dish made from lentils,coconut.  This is a best combo for Vatha Kuzhambu, a spicy, tangy popular curry from south indian recipe.

Ingredients :

Cabbage - 1/4 kg
Green gram dal - 2 tbsp (soaked)
Bengal gram dal - 2 tbsp (soaked)
Onion - 1 (finely chopped)
Tomato - 1(finely chopped)
Green chilly - 3
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Salt to taste.

For Grinding :

Grated coconut - 2 tbsp
Shallots - 3
Fennel seeds / Aniseeds - 1/2 tsp

For Seasoning :

Oil + Ghee - 1 tbsp + 1 tbsp
Dried Red chilly - 2
Cumin seeds - 1/2 tsp
Curry Leaves - 1 string

Method :

In a blender, add grated coconut, shallots, fennel seeds ...grind it into a fine paste. keep it aside.

Heat a pressure cooker with oil n ghee, add cumin seeds,dried red chilly, curry leaves, onion, tomato, green chilly and saute it one by one for few minutes.

Add finely chopped cabbage, soaked green gram dal, bengal gram dal, 1/2 cup of water, turmeric powder, red chilly powder, salt and cook it for two whistle.

Once the cooker cools down, open the lid and add the coconut-onion paste.

Cook it for 5 minutes in a lower flame. Switch-off the flame.

Serve with vatha Kuzhambu / chapathi.

Love Cook Joy.

Prawn curry with Drumstick n raw mango / Eral Murungakkai Manga Kuzhambu

Prawn Curry is made with Drumstick, Raw Mango and cooked in coconut milk. It is a delicious n tasty recipe which goes very well with rice.

Ingredients :

Prawns - 500 gm (cleaned)
Drumstick - 2 (cut into pieces)
Raw Mango - 1
Onion -1 small ( sliced)
Tomato - 2 (sliced)
Coconut Milk - 1 cup
Turmeric Powder - 1/4 tsp
Red chilly Powder - 2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/4 tsp
Pepper Powder - 1/4 tsp

For grinding

Shallots - 5
Green Chilly - 4
Ginger - 2 inches
Curry leaves - 1 string

For Seasoning

Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Curry leaves - 1 string

Method

Mix Coconut milk with 2 cups of water. Keep it aside.

In a blender, add the grinding ingredients and grounded into coarsely.

Heat a heavy bottomed pan with oil, add the seasoning ingredients...fry till mustard seeds spluttered.

Now add n saute the Onion, tomato and drumstick one by one for 2 minutes.

To this, add grounded onion ginger mixture and saute it in a lower flame, until the raw flavor goes.

Add turmeric powder, red chilly powder, coriander powder, cumin powder, pepper powder, saute it for a minute.

Add the coconut milk water into the pan n mix it well.

Close the lid and boil the curry for 10 minutes in a medium flame.

Open the lid, add prawns n raw mango, cook the curry in a lower flame, till the oil separates on the outer surface. Switch off the flame.

Delicious Prawn Drumstick Raw Mango Curry is done.

Serve with hot steamed rice.

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Coconut Milk Rice Recipe / Thenga Paal Sadham Recipe

In this recipe, rice is cooked with coconut milk and mild spices. In take of coconut milk for once in a week will nourishes the digestive tract and relieves stomach ulcers. Lets see the preparation

Ingredients :
Long grain Rice - 2 cups (soaked for 20 minutes)
Coconut pieces(sliced) - 1/2 of 1 full coconut
Onion - 1 (finely sliced)
Ginger - 1 inch (Crushed)
Garlic - 4 pods ( Crushed)
Green chilly - 6 (slit)
Oil + Ghee - 2 tbsp + 1 tbsp
Cinnamon stick - 2
Cloves - 5
Cardamom - 5
Fennel seeds - 1/4 tsp
Mint leaves - 1 handful (finely chopped)
Water - 3 1/2 cups
Salt to taste 

Method :

For Coconut Milk :

Blend the sliced coconut pieces with 1 cup of water in a blender. Filter the extract milk and mix with 2 1/2 cup of water.  Now the coconut milk water is ready to use. Keep it aside.

Heat a pressure cooker with oil n ghee in a medium flame. Add n fry the cinnamon stick,cloves,cardamom, fennel seeds, green chilly, ginger, garlic n onion for few minutes.

saute it till onion turns transparent colour and ginger garlic raw flavor goes.

Add Coconut milk water into the cooker, wait till the water starts boiling .

To this add soaked rice and salt, mix it well. Close the lid, cook the rice for 1 whistle.

Once the cooker cools down, open the lid and add mint leaves.

Tasty coconut milk rice is ready to eat.

Serve hot with Aloo Matar Curry / Chicken Curry with Onion raita.

Love Cook Joy.

Bittergourd With Chole Spicy Curry Recipe / Pavakkai Vella Kadala Kuzhambu

Bittergourd curry with chole / Pavakkai Vella Kadala Kuzhambu is a tasty recipe with little bitterness. In this recipe, the bitterness is less because bittergourd cooks along with chole / vella kadala with coconut n spices.

Ingredients :

Chole / Vella Kondakadala - 1 cup ( Soaked for 6-7 hours)
Bitter gourd - 2 medium ( Cut n soaked in salt water)
Onion - 1 medium (chopped)
Tomato - 1 medium (chopped)
Green Chilly - 1
Ginger - 1 inch
Garlic - 2 pods
Curry leaves - 2 strings
Grated Coconut - 5 tbsp
Turmeric powder - 1/2 tsp
Red Chilly powder - 1 tsp
Coriander powder - 2 tsp
Fennel seed powder - 1/4 tsp
Oil - 3 tbsp
Salt to taste

Method :

Cook the soaked chole / vella konda kadala  in a pressure cooker for 5-6 whistle (manage the whistle according to the  chole / kadala variety.)

Heat a pan with 2 tsp of oil, add n fry coconut, ginger, garlic, green chilly, curry leaves(1 string), shallots. Saute it all one by one until it turns to brown colour ( 10 - 12 minutes.)

To this, add turmeric powder, red chilly powder, coriander powder, fennel seed powder and fried till the raw flavor reduced. Do it carefully, don't burn the masala powders.

Once it cooled down completely, grind it in a mixie by adding enough water to make fine paste.

Heat a heavy botttomed pan with oil.  Add Onion, tomato, bitter gourd one by one. Saute it well in the oil for 5-10 minutes.

Then add the grounded coconut masala, salt and enough water into the pan and boil until the bitter gourd cooked well.

Add the cooked chole / kadala and stir it well. Cook for 5 minutes in a medium flame.

Switch off the flame n garnish with curry leaves.

Serve with  steamed rice n appalam / papad.

Love Cook Joy.

Spicy Fish Fry Recipe / Karapodi Meen Varuval

Karapodi Meen / Silver Belly Fish / Mullan Fish is good remedy for common cold. It is best source of omega-3 fatty acids. Karapodi fish spicy fry is easy to make and tasty with any rice.

Ingredients :

Silver Belly Fish / Karapodi Meen - 5 (Cleaned)
Ginger - 1 inch
Garlic - 3 pods
Green Chilly - 2
Shallots - 3
Curry leaves - 6
Turmeric powder - 1/4 tsp
Red Chilly powder - 2 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Cumin powder - 1/2 tsp
Lemon juice - 1 tsp
Salt to taste
Oil - 1/2 tsp
Oil for frying

Method :

Make a fine thick paste of shallots, ginger,garlic, green chilly, curry leaves, turmeric powder, red chilly powder, pepper powder, cumin powder, lemon juice , salt, enough water ( 1-2 tbsp) in a mixie.

Marinate the fish with the above masala.

Keep it for 10-15 minutes.

Heat a frying tawa with oil in a medium flame.

Shallow fry the fish on both the sides, till the fish cooked well.

Spicy karapodi fish fry is ready to serve.

Serve with onion n lemon slices.

Love Cook Joy.   

Paneer Ghee Roast Recipe / paneer varuval

Paneer Ghee Roast is a simple and delicious recipe. It is perfect side dish with pulao, Ghee rice, roti n appam.

Ingredients :

Paneer - 600 gms
Onion - 5 (finely Chopped)
Tomato - 2 (finely chopped)
Green chilly - 2 (slit)
Ginger - 3 inches
Garlic - 8 pods
Pepper cons - 1/2 tsp
Fennel seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 2 tbsp
Garam masala - 1 tsp
Curry leaves - 1 string
Coriander leaves - 1 handful
Oil + Ghee - 2 tbsp + 2 tbsp
Cinnamon - 2 sticks
Cloves - 2
Cardamom - 2
Salt to taste

Method :

Make a fine paste of ginger garlic pepper n fennel seeds in a mixie. keep it aside.

Heat a non-stick pan with oil n ghee in a medium flame. Add n fry cinnamon, cloves, cardamom, onion, green chilly, curry leaves one by one for few minutes. When onion turns golden brown colour,  add grinded paste and stir it for 3 minutes until raw flavor reduced.

 Add  turmeric powder, red chilly powder, coriander powder and mix it well.

Add tomato,salt n close the lid. Cook for 5 minutes in a lower flame.

To this add paneer pieces . Stir the gravy and cook until the oil separates on the outer surface. Do not cook paneer for long time, it will become hard.

Add garam masala n fresh coriander leaves.

Tasty paneer ghee roast is ready to serve.

Serve with pulao, phulka, paratha, appam.

Love Cook Joy.

Dhal Curry Recipe / Paruppu kadayal Recipe

Dhal Curry is easy to prepare and perfect side dish for steamed rice, roti , Idly, Dosa , Appam. Dhal Curry is a semi medium thick curry with few spices.

Ingredients :

Thoor dhal - 1 cup (washed n soaked for 15 minutes)
Onion - 1/2 (finely chopped)
Tomato - 1 (finely chopped)
Green Chilly - 4
Garlic - 1 pod
Grated Coconut - 4 tbsp
Cumin Seeds - 1/2 tsp + 1/2 tsp
Curry Leaves - 1 string
Coriander leaves - 1 handful (finely chopped)
Turmeric Powder - 1/4 tsp
Red Chilly powder - 1/2 tsp
Oil + Ghee - 1 tsp + 1 tsp
Mustard Seeds - 1/2 tsp
Dried red Chilly - 2 (broken into pieces)
Salt to taste

Method :

In a cooker add dal along with onion, tomato, turmeric powder, red chilly powder, 2 cups of water.
Cook for 2-3 whistle.

Open the cooker, mash the dhal mixture well with the help of a ladle. Keep it aside

Make a fine paste of coconut, 1/2 tsp of cumin seeds, garlic, green chilly in a mixie.

Add this paste into the cooked dhal. Adjust the dhal consistency by adding enough water, close the lid and allow to boil for 10 minutes in a lower flame.

Heat a seasoning pan with oil and ghee in a medium flame. Add and fry mustard seeds, 1/2 tsp of cumin seeds, dried red chilly, curry leaves for a minute in a lower flame.

Then add this seasoning into the dhal curry. Sprinkle freshly chopped coriander leaves. switch off the flame.

Tasty Dhal curry is ready to serve.

Serve with hot steamed rice and spicy potato roast.

Love Cook Joy.

Crispy Thattai Recipe

Crispy Thattai Recipe

Thattai is a tasty and crispy snacks recipe during evening. It can also be made during all the festivals along with Muruku.

Ingredients :

Idly Rice - 1 cup
Roasted / fried gram flour - 1/2 cup
Garlic - 5
Dried red chilly - 7
Bengal gram dal - 5 tsp (soaked separately for 3hrs)
Curry leaves - 5
Asafoedita - 1/4 tsp
Oil for frying
Salt to taste

Method :

Soak Idly rice along with red chillies and garlic for 3 hours and grind it into a fine paste.

Add roasted gram flour, asafoedita,curry leaves, soaked Bengal gram, salt into the rice batter and mix it thoroughly.

Now the rice batter becomes like dough form.

Heat a heavy bottomed frying pan with oil in a medium flame.

Check the temperature by throw a piece of dough into the oil. If the dough comes out quickly from the oil, then the oil is ready for fry.

Take a small portion of dough like amla sized and flatten it in a dry cotton cloth.

Make all the dough like this form to observe extra moisture in the dough.

Drop the thattai one by one into the oil slowly. Deep fry until golden brown colour on both the sides.

Crispy Thattai is ready to eat.

Serve with Tea or Coffee.

Love Cook Joy.

Potato Masala Fry / Urulakizhangu Masala

Potato Masala Fry is simple and common side dishes for rice. Especially goes very well with Lemon Rice / Coconut Rice / Chapathi.

Ingredients :

Potato - 4 (washed n cut into small cubes)
Onion - 2 (Finely chopped)
Tomato - 1 (Finely chopped)
Green Chilly - 2 (Slit)
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Coriander Powder - 2 tsp
Pepper Powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Oil - 3 tbsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1 tsp
Dried red chilly - 1
Curry leaves - 1 string
Coriander leaves - 1 handful (finely chopped)
Salt - to taste

Method :

Heat a heavy bottomed pan with oil in a medium flame. Add mustard seeds, fennel seeds, dried red chilly, curry leaves, green chilly and fry it for a minute.

Add onion, ginger garlic paste, tomatoes and saute it well until the gravy leaves oil separately.

Now add turmeric powder, red chilly powder, coriander powder,pepper powder one by one , fry it in a low flame till the raw flavor goes.

To this add potatoes salt and mix it well with gravy in a medium flame. Add 1 cup of water, stir it well. Close the lid and wait until the potatoes cooked well.

Garnish with garam masala n freshly chopped coriander.

Potato Masala fry is ready to serve.

Love Cook Joy.

Tomato Pepper Rasam Recipe / Thakkali Milagu Rasam

Tomato Pepper rasam is easy to make. It is healthy and best for Common Cold / Fever / Throat infection. It is ideally go with steamed rice with spicy chutney or any vegetable roast.

Ingredients :

Tomato - 2
Tamarind Paste - 1 tsp
Garlic - 4 (crushed with skin)
Green Chilly - 1 (slit)
Dried Red Chilly - 1
Pepper - 1 tsp (crushed)
Cumin seeds - 1 tsp (crushed)
Turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - 6
Coriander leaves - 1 handful (finely chopped)
Oil / Sesame oil - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
water - 2 cups
Salt to taste

Method :

Take a vessel, add tomatoes, tamarind paste , green chilly, dried red chilly, garlic,pepper,cumin seeds, curry leaves,salt and two cups of water.

Mix altogether thoroughly with hands and check salt. Keep it aside.

Heat a deep pan with oil in a medium flame. Add the mustard seeds, fenugreek seeds and wait until mustard seeds stops spluttering.

Add the blended tomato tamarind juice water into the pan. Wait for boiling. Once it starts boils around the corner, turn off the flame. Do not over boil the rasam.

Then add the coriander leaves and asafoetida on top of the  tomato rasam.

Tomato Pepper rasam is now ready to serve.

Serve with hot steamed rice and spicy chutney.

Love Cook Joy.

Chettinad Fish Curry Recipe / Chettinad Vanjaram Meen Kuzhambu

Chettinad Fish Curry is one of the famous and very tasty south indian recipe. Lets see the preparation

Ingredients :

Fish - 1 kg (Seer Fish / Vanjaram Fish)
Shallots - 10 (chopped)
Onion - 1 (finely chopped)
Tomato - 3 (chopped)
Green Chilly - 4 (slit)
Garlic - 10 pods (chopped)
Ginger - 1 inch (chopped)
Turmeric powder - 1/2 tsp
Red Chilly powder - 2 tsp
Coriander powder - 2 tbsp
Cumin powder - 1/4 tsp
Pepper powder - 1/4 tsp
Tamarind paste - 2 tbsp
Curry Leaves - 10 leaves
Sesame oil - 5 tbsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1 tsp
Coconut milk - 1/2 cup
Salt as needed.

Method :

In a Mixer Grinder, add n crushed shallots, garlic, ginger, curry leaves. Don't make into fine paste.  keep it aside.

Take a vessel with 1 cup of water, add tamarind paste, red chilly powder, coriander powder, cumin powder,  shallots-ginger garlic curry leaves grinded paste, tomatoes, salt.  Mix altogether and check salt. keep this tamarind masala water side.

Heat a heavy bottomed pan with sesame oil in a medium flame. Add mustard seeds, fenugreek seeds, green chilly, onion fry for a minute.

Now add tamarind masala water into the pan.

Boil the curry until oil begins to appear on sides of the curry for 10 minutes in medium flame. Add coconut milk and boil in a low flame for 2 minutes. Don't boil too much after adding coconut milk.

Then add the seer fish pieces into the curry. Boil again for 10 minutes in a low flame. Sprinkle pepper powder on top of the fish curry. 

Chettinad Fish Curry is ready to serve.

Serve with steamed rice, idly or dosa.

Love Cook Joy.

Potato Spicy Curry

Potato Spicy Curry Recipe - Slow Cooked potatoes in onion tomato gravy. It can be serve with chapati, naan, roti or any rice.

Ingredients :

Potatoes - 250 gms
Onion - 2 (chopped)
Tomato - 2 (chopped)
Green Chilly - 2 (slit)
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Kashmiri Chilly powder - 1 tsp
Coriander Powder - 1 tsp
Garam Powder - 1/2 tsp
Curd - 2 tbsp
Cashew nuts - 8
Oil + Ghee - 2 tbsp +2 tbsp
Bay leaf - 1
Cardamom - 1
Coriander Leaves - 1 handful (finely chopped)
Salt as needed.

Method :

In a pressure pan , add n cook the potatoes with salt and enough water in a medium flame for 1 whistle.

Heat a pan with 1 tsp oil, add onion, tomatoes n cashew nuts ...saute it for 5 minutes.  Keep it aside for cooled down. Make it a fine paste in a mixie.

Heat a pan with oil n ghee... add bay leaf, cardamom, green chilly , ginger garlic paste ...fry it until raw flavor goes.

Add onion-cashew nut paste into the pan. Saute it for 5 minutes.

Then add turmeric powder, red chilly powder, coriander powder one by one ...saute it in a low flame for a minute.

Add curd into gravy ...stir it well until the oil separates from the gravy.

Add boiled potatoes, coriander leaves n salt ....blend it with the gravy. Add 1/2 cup water and cooked in a medium flame for 10 minutes.

The Potato Spicy Curry becomes semi thick and done . Sprinkle garam masala on top of the curry.

Serve with chapati, naan, roti, paratha.

Love Cook Joy.





 

Easy Mushroom Pulao Recipe

Mushroom pulao is a delicious, flavourful and simple recipe. Lets see the preparation

Ingredients :

Long grain rice - 1 cup (wash and soaked for 15 minutes)
Button Mushroom - 200 gm (wash and cut into 4 pieces each)
Onion - 1 (finely sliced)
Tomato - 2 (finely sliced)
Green chilly - 3 (slit)
Ginger Garlic paste - 1 tbsp
Curd - 1 tbsp
Lemon juice - 1 tbsp
Red chilly powder - 1/2 tsp
Garam Masala - 1/4 tsp
Fistful of mint leaves n coriander leaves - cleaned n finely chopped
Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaves - 2
Cinnamon stick - 1 inch
Cardamom - 3
Cloves - 3
Salt to taste

Method :

Heat a heavy bottom pan with oil n ghee in a medium flame. Add the whole spices bay leaves, cinnamon stick, cardamom, cloves and saute it with green chilly and onion. fry until onion turns golden brown colour.

Add ginger garlic paste..saute it for a minute till the raw flavou reduced.

Add tomatoes stir it well n close the lid for 5 minutes in a low flame till the tomatoes fries very well  and  wait the oil separates on the outer surface. Lower the flame n add the curd...stir it well.

Now add red chilly powder, garam masala, mint leaves n coriander leaves. Saute it for a minute in a low flame.

Add button mushroom into the gravy and cook for 2-3 minutes.

Add 2 cups of water and salt...bring the water to boil.

Add the soaked rice ..stir it well...close the lid and wait till the rice cooked completely.

Easy Mushroom Pulao is done.

Serve with any raita.

Love Cook Joy.

Tasty Hotel Style Sambar Recipe

Tasty Hotel Style Sambar Recipe

Sambar is made using a mixture of different vegetables. You can make with whatever vegetables is available. We can use single vegetables also.

Today here shared the sambar with drumstick , carrot, broad beans , yam and brinjal.

Ingredients :

Thor dal - 1 cup (cleaned and soaked for 15 minutes)
Mixed vegetables - Chopped into medium pieces ( Drumstick - 2, carrot - 1, broad beans - 100 gm, yam - 100 gm, brinjhal - 4)
Shallots - 10 (chopped) or Onion - 1 (chopped)
Tomato - 3
Green chilly - 2
Garlic - 3 pods
Turmeric powder - 1/2 tsp
Red Chilly Powder - 1 tsp
Coriander Powder - 2 tsp
Sambar Powder - 1 tsp
Fenugreek Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Tamarind paste - 3 tbsp
Oil -2 tbsp
Ghee - 1 tbsp
Coconut oil - 1 tsp (optional)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dried Red Chilly - 2
Curry Leaves - 1 sprig
Coriander Leaves - one handful (finely chopped)
Salt to taste.

Method :

In a pressure cooker, add the thor dal with 2 1/2 cups of water, turmeric powder and garlic. Cook for 3 whistles in a medium flame.

Once the pressure cooled down completely, open the cooker lid and add all the vegetables, shallots , tomatoes, green chilly. Cover the lid and cook again for 1 whistles on medium flame.

When the vegetables are cooked well, add the tamarind paste and salt. Boil for 5 minutes.

Heat a pan with oil, coconut oil and ghee in a medium flame. Add and toss the mustard seeds. Once the mustard seeds stop splutter, add and fry red chilly,cumin seeds , asafoetida, red chilly powder, coriander powder, fenugreek powder, sambar powder in a low flame for a minute.

Mix the seasoning into the sambar with curry leaves and coriander leaves. Boil it for 10 minutes in a low flame.

Tasty and delicious Hotel Style Sambar is ready to serve.

Serve with White Rice, Idly, Dosa, Appam etc.

Love Cook Joy

Spinach Leaves with Coconut Stir Fry / Palak Keerai Poriyal Recipe

Spinach Leaves With Coconut Stir Fry / Palak keerai Poriyal Recipe

Spinach Leaves stir fry is made by spices with coconut. It is very nutritious, tasty and simple to make.

Ingredients :

Spinach Leaves / palak Keerai - 2 bunch (cleaned n finely chopped)
Shallots - 10 (chopped)
Coconut - 1/2 cup (grated)
Cumin seeds - 1/2 tsp + 1/2 tsp
Dried Red Chilly - 3
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Oil - 2 tbsp
Urid Dal - 1/2 tsp
Mustard Seeds - 1/2 tsp
Garlic - 3 pods (crushed)
Green chilly - 2 (Slit)
Salt to Taste

Method :

In a mixie, add and crushed shallots, cumin seeds (1/2 tsp), dried red chilly, grated coconut, turmeric powder , not grind into fine paste.

Heat a wok with oil in a medium flame. Add and toss urid dal , mustard seeds, cumin seeds, garlic, green chilly, asafoetida one by one for a minute.

Add crushed coconut onion masala into the wok. Fry it for 5 minutes in a low flame till the raw smell reduced.

Add finely chopped spinach leaves and 1/2 cup of water. Boil  until spinach cooked well and water observed completely.

Spinach Leaves Coconut Stir Fry is done. Ready to serve for Lunch with Steamed rice and any Spicy Curry.

Love Cook Joy.

Masala Broad Beans Recipe / Avarakkai Masala Recipe

Broad Beans Masala is a delicious side dish, served with Sambar rice and Curd rice. Learn how to make Broad Beans Masala

Ingredients :

Broad Beans / Avarakkai - 1/4 kg (chopped)
Onion - 2 (finely chopped)
Tomato - 2 (finely chopped)
Garlic - 3 pods (crushed)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp

For Tempering :

Oil - 2 tbsp
Urid dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dried Red chilly - 2
Asafoetida - 1/4 tsp
Curry Leaves - 1 string
Salt to taste.

Method :

Heat a heavy bottomed pan with oil in a medium flame. Add and fry urid dal, mustard seeds, cumin seeds, dried red chilly, asafoetida, curry leaves for a minute til mustard seeds stop spluttering.

Then add garlic, onion, tomatoes, broad beans one by one. Saute it for 10 minutes , add turmeric powder, red chilly powder, coriander powder, cumin powder. saute it for a minute.

Add enough water (1/2 cup) into the gravy. Cook until broad beans cooked well. Dry roast the broad beans masala for 5 more minutes till oil separates from the gravy in a medium flame.

Broad Beans Masala is done . Serve with Sambar Rice / Curd Rice.

Love Cook Joy.

Bitter Gourd Dal Recipe / Pavakkai Paruppu Kootu

Today we are going to know....How to cook Bitter Gourd Dal Recipe. Bitter Gourd is cooked with dhal, coconut, adding ghee will reduce the strong bitterness. It will be tasty when taking along with hot white rice and any dry roast vegetables. Lets see the method

Ingredients :

Bitter Gourd - 2 medium sized (chopped)     
Thoor Dal - 4 tbsp
Channa Dal - 4 tbsp
Onion - 1 (chopped)
Tomato - 3 (chopped)
Green Chilly - 3(slit)
Turmeric Powder - 1/2 tsp
Red chilly Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garlic - 2 pods (crushed)
Coconut - 1/4 cup (grated)
Coriander Leaves - 1 Handful
Salt to taste
Sugar - 1/2 tsp

For Tempering :

Oil + Ghee - 1 tbsp + 1 tbsp
Urid Dal - 1 tsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1 tsp
Dried Red chilly - 2
Asafoetida - 1/4 tsp
Curry Leaves - 1 string

Method :

In a Pressure Pan , add thoor dal, channa dal, bitter gourd, onion, tomatoes, green chilly, turmeric powder, red chilly powder, coriander powder, garlic and cook for two whistles.

Wait for pressure cooled down completely. Open the pressure pan lid, add grated coconut, fresh coriander leaves sugar and salt. Boil for few minutes.

Heat a Seasoning Pan with oil and ghee in a medium flame. Add and fry urid dal, dried red chilly, mustard seeds, cumin seeds, asafoetida, curry leaves one by one altogether.

Add the seasoning into the cooked bitter gourd dal.

Bitter Gourd Dal is done and Serve with steamed rice and any dry roast vegetables.

Love Cook Joy.

Brinjal Spicy Curry Recipe / Ennai kathirikai Kuzhambu Recipe

Brinjal Spicy Curry / Ennai Kathrikai Kuzhambu is a tasty and tangy recipe.

Ingredients :

Brinjal / Kathrikkai - 1/2 kg (slit the brinjal on top)
Shallots - 10 (finely Chopped)
Tomato - 3 (Chopped)
Garlic - 8 pods (Crushed)
Green Chilly - 3(slit)
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 2 tsp
Coriander Powder - 3 tsp
Sambar Powder - 1 tsp
Tamarind Paste - 3 tbsp
Sesame Oil / Oil - 5 tbsp
Mustard Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Curry Leaves - 1 String
Coriander leaves - 1 handful finely chopped
Jaggery - 1/2 tsp (Optional)
Salt - As per Taste

Method :

Heat a Heavy bottomed pan with oil in a medium flame. Add and toss mustard seeds,fenugreek seeds, green chilly, garlic, shallots, tomatoes one by one. Fry it for few minutes.

Now add turmeric powder, red chilly powder, coriander powder, sambar powder. Saute it for 5 minutes. Once the raw flavour reduced, add brinjal and fry it in the gravy for 5 minutes in a low flame.

Then add tamarind pulp, salt, enough water into the gravy, close the lid. Boil until brinjal cooked completely and oil separates from the curry.

Delicious Brinjal Spicy Curry is done and ready to eat.

Serve with rice and papad.

Love Cook Joy.

Milk Peda Recipe (Quick Version) / Paal Peda Recipe

Milk Peda is a Popular Indian Sweet. Here Shared the recipe with milk powder, condensed milk and flavoured with cardamom and ghee.

Ingredients :

Milk Powder - 2 cups
Condensed Milk - 600 gms
Cardamom Powder - 1/2 tsp
Ghee - 6 tbsp
Pistachios - For Garnish

Method :

First mix Milk powder , condensed milk ,cardamom powder and ghee altogether in a wide non-stick pan into a smooth paste.

Then heat the pan in a low-medium flame. Stir it continuously until the mixture becomes thick.

Once the mixture thicken and started rolls like ball shaped , Turn off the flame.

Transfer the peda mixture into a flat plate. Wait for the peda mixture cooled completely , starts knead the mixture like a dough to get a smooth texture.

Make a small size peda with a help of oil-greased hands and give an impression in the centre of the peda with thumb and place few pistachios pieces for garnish.

Quick ,Tasty and delicious Milk Peda is ready to eat.

Love Cook Joy.

Easy Spicy Fish Curry / Meen Kuzhambu

Easy Spicy Fish Curry / Meen Kuzhambu.

This Fish Curry is so simple, easy and tasty with plain White Rice , Idly and Dosa.

Lets see the preparation :

Ingredients :

Fish - 1 kg (Any fish of choice, cut and cleaned well)
Shallots - 10 (Crushed)
Tomato - 3 (chopped)
Green Chilly - 2 (slit)
Garlic - 10 pods (crushed)
Ginger - 2 inches (Crushed)
Kashmiri Red chilly Powder - 3 tbsp
Turmeric powder - 1/2 tsp
Pepper powder - 1/4 tsp
Fenugreek powder - 1/4 tsp
Curry leaves - 1 string
Tamarind pulp - 3 tbsp
Oil / Sesame Oil - 4 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Salt - as per taste.

Method :

Heat a heavy bottomed pan with oil on medium flame. Add and toss the mustard seeds. Once mustard seeds stop spluttering add fenugreek seeds curry leaves , onion, tomatoes , green chilly, ginger, garlic one by one. Saute it for 10 minutes.

Now add the Kashmiri red chilly powder, turmeric powder, pepper powder, fenugreek powder, fry all the powders till the raw flavour reduced.

Add Tamarind pulp salt and enough water, allow the curry to boil for 10 minutes.

Once the oil surfaces on the curry, add the fish, close the lid. Boil for 10 minutes in a low flame.

Turn off the flame, Fish Curry is done.

Spicy and Tasty Fish Curry is ready to eat.

Serve with steamed Rice / Idly / Dosa.

Love Cook Joy.

  

Traditional Sago Vermicelli Kheer Recipe / Semiya javvarisi paal payasam Recipe

Sago Vermicelli Kheer is a delicious recipe which enriched with milk cashew and saffron.

Lets see the preparation

Ingredients :

Vermicelli / Semiya - 1 cup
Sago / Javvarisi - 4tbsp (cooked)
Full Fat Milk - 1 L
Sugar - 3/4 cup or as per taste
Ghee - 2 tbsp
Cardmom - 1/2 tsp
Cashew nuts - 8-10
Raisins - 10
Saffron - few strands
Salt - 1 pinch

Method :

Heat a heavy bottomed pan with ghee , add cashew nuts and raisins. Fried it until cashew nuts turns to golden colour and raisins fried well. Keep it aside

Add Vermicelli in the same pan , fry it till vermicelli becomes light brown colour.

Boil the full fat milk in a pan for 10 minutes. Then add fried Vermicelli , cooked sago / javvarisi.

Once vermicelli cooked well , add sugar ,salt , cardamom ,fried cashew nuts and raisins into the kheer. Mix it very well , boil for 5 more minutes and turned off the flame.

Garnish with few saffron strands.

Sago Vermicelli Kheer is ready to eat.

Serve hot or cold.

Love Cook Joy.

Methi Palak Dal Recipe / Vendhaya Keerai , Paruppu Keerai Kadayal Recipe

Methi Palak Dal Recipe / Vendhaya Keerai , Paruppu Keerai Kadayal Recipe

Methi Palak Dal is a mixture of Indian Spices. Adding methi palak with dal makes the dish,

tasty and healthy.

Ingredients :

Methi Leaves - 1 bunch (cleaned and finely chopped)
Palak /Paruppu Green Leaves - 1 bunch (cleaned and finely chopped)
Thoor dal - 4 tbsp
Moong dal - 4 tbsp
Onion - 1 (chopped)
Tomato - 3 (chopped)
Garlic - 3 (Crushed)
Dried red chilly - 4(2+2)
Turmeric Powder - 1/2 tsp
Red chilly powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp +1 tsp
Asafoetida - 1/4 tsp
Oil , Ghee - 1 tbsp +1 tbsp
Salt - As per taste.

Method :

Pressure cook the Thoor dal , Moong dal , Methi leaves , Palak leaves, onion, tomatoes,garlic ,

cumin seeds-1 tsp, dried red chilly - 2, turmeric powder, red chilly powder altogether for 3-4 whistles.

Once the pressure cooker cooled completely , Open it and mashed the methi palak dal with laddle.

Heat a seasoning pan with oil and ghee. Add mustard seeds , cumin seeds , asofoetida , dry red
chilly.

Saute it for few seconds and mix it with mashed methi palak dal.

Serve it with hot plain rice with Potato/ Raw banana/yam Roast or with rotis.

Love Cook Joy.

Crunchy Puffed Rice jaggery Ladoo Recipe / Pori Urundai Recipe

Puffed Rice Ladoo is a kids friendly recipe. Its a Crispy, Crunchy and Tasty recipe which gets prepared instantly during evening as a snacks for kids.

Ingredients :

Puffed Rice - 3 cups
Jaggery - 1 cup (grated)
Coconut - 1 tbsp (grated)
Cardamom powder - 1/4 tsp
Dry Ginger powder - 1/4 tsp
Sesame Seeds - 1 tsp
Lemon juice - 1 tsp
water for making Syrup - 1/4 cup

Method :

Heat a heavy bottomed pan with grated jaggery and water. Once jaggery melts completely, sieve the

jaggery syrup to remove impurities.

Pour the jaggery syrup into the pan and heat it again.

keep stirring the syrup continuusly until it reaches soft ball consistency.

(For soft ball consistency : When we drop a few drops of jaggery syrup into a small bowl of water

it should not dissolve. The syrup should be able to collect and make a soft ball out of it).

Now add coconut , sesame seeds , cardamom powder , dry ginger powder and lemon juice into the

jaggery syrup. Lemon juice helps the syrup not gets thicken quickly while making ladoos.

Add the puffed rice into the jaggery syrup, mix it very well.

Keep a bowl of water for dipping both of our hands before making each and every ladoo to prevent

stickiness of jaggery into our hands and also it helps us to shape the ladoos perfectly round in shape.

Pick up a handful of the mixture and press into a ball tightly packed.

Once the Puffed Rice Ladoo cooled completely, store it in a air-tight container.

Points to Remember :

If the ladoo mixture gets stick into the pan while making ladoos, then reheat it for few seconds.

It releases from the pan , turned off the flame. Start making remaining ladoos.

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Raw Banana Roast / Vazhakkai Roast

Raw Banana Roast / Vazhakkai Roast

Today we are going to see the method of cooking Raw
Banana Roast with few masala and coconut.

 It tastes very well with any rice.

Ingredients :

Raw Banana - 2 (medium chopped)
Onion - 1/2 + 1/2 (chopped)
Dried red chilly - 4
Coconut - 2 tbsp (grated)
Garlic - 2 pods
Ginger - 1 inch
Curry leaves - 2 string
Turmeric powder - 1/2 tsp
Sambar powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Mustard seeds - 1tsp
Oil - 2 tbsp + coconut oil - 1 tbsp
Salt - as per taste

Method :

In a pan, add chopped raw bananas salt and enough water to cook. cooked until raw bananas are tender.

Heat a pan with 1 tsp of oil, saute the garlic, ginger, 1 string of curry leaves, 1/2 onion, coconut for few minutes till get a nice aroma. Grind it coarsely altogether.

Heat oil + coconut oil in a frying pan. Toss the mustard seeds, when they stop spluttering, add curry leaves, 1/2  onion, turmeric powder, red chilly powder, sambar powder, coriander powder, grinded coconut masala and cooked raw bananas one by one. Mix it everything in a medium heat. Roast it dry for 10 minutes. Raw Banana Roast is ready to eat.

Serve with Sambar Rice or Curd Rice.

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How to make Ridge Gourd With Lentils Recipe, Peerkangai Paruppu Kootu

Ridge Gourd With Lentils Recipe, Peerkangai Paruppu Kootu

Ridge Gourd with lentils (kootu) is a great accompaniment with rice and any vegetable roast. This is my mother's recipe.  One of my favourite recipe too.

Lets see the preparation :

Ingredients :

Thoor dhal - 2 tbsp
Moong dhal - 2 tbsp
Chena dhal - 2 tbsp
Ridge Gourd - 3 medium (chopped)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Green chilly - 3 (slit)
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Salt - As per taste

For Seasoning :

Oil - 1 tbsp + Ghee - 1 tbsp
Urad dhal - 1/2 tsp
Mustard seeds- 1 tsp
Cumin seeds - 1 tsp
Dried Red chilly - 2
Garlic - 2 pods (Crushed)
Asafoedita - 1 pinch
Curry leaves - 1 string
Coriander leaves - 1 handful

Method :

Pressure cook the Thoor dal, Moong dal, Chena dal, Ridge Gourd, Onion ,Tomatoes ,Green chilly,

Turmeric powder, Red chilly powder, Coriander powder altogether for 2 whistles.

Heat a pan with oil and ghee.

Add all the seasonings one by one, saute it for few seconds.

Once the pressure downs from the cooker. Add the seasonings, salt ,curry leaves and coriander

leaves.

Ridge Gourd Kootu is ready to eat.

Serve Ridge Gourd Kootu with plain rice, chepang kizhangu roast and pudina thovaiyal.

It can also be eaten along with Idli, Dosa and Rotis.

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Tomato Rice Recipe For Lunch , Thakkali Sadam.

Tomato Rice is a spicy, quick and simple rice variety for lunch. Lets know the method of making

 Tomato Rice.

Ingredients :

Rice - 2 cups
Onion - 1 big size (chopped)
Ripped Tomatoes - 4 (chopped)
Ginger - 1 tsp (crushed)
Garlic - 1 tsp (crushed)
Green Chilly - 4 (slit) 
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Curry leaves - 1 string
Coriander leaves - 1 handful

For Seasoning :

Oil - 3 tbsp +  Ghee - 1 tbsp
Channa dal -1tsp
Urad dal - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilly - 3
Salt - to taste.

Method :

Cook the Rice , Keep it aside cool down.

Heat a Heavy bottomed pan with oil and ghee. Add the seasoning items one by one, saute it for few

seconds.

Now add green chilly, ginger, garlic, onion, tomatoes, curry leaves into the pan one by

one.  saute it in the oil for 10 minutes in a medium flame, till the tomatoes cooked well.

Add red chilly powder, garam masala powder,salt.  Saute it for 5 minutes.

Now add the cooked rice and coriander leaves into the tomato gravy, mix it well.

Tomato Rice is ready to eat.

Serve Tomato Rice with potato roast or raita.

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Soft Ghee Mysore Pah Like Sri Krishna Sweets Mysore Pah

Sri Krishna Sweets Ghee Mysore Pah

Mysore Pah is a popular sweet in Sri Krishna Sweets , because of its softness ,taste and it melts easily

into our mouth. Lets see how to  make Sri Krishna sweets Ghee Mysore Pah at home.

Ingredients :

Gram flour - 2 Cups
Sugar - 2 1/2 Cups
Sunflower oil - 1 1/2 Cups
Ghee - 1/2 Cup
Water for sugar syrup - 3/4 Cup

Method :

Sift the gram flour. Heat 2 tsp of oil and add into the gram flour, mix it well.

Keep a greased tray ready.

Heat a pan with oil and ghee, keep it ready aside.

Heat a heavy bottomed pan, add water and sugar. Boil it till get the single string consistency.Keep

the flame in medium.

Add the gram flour little by little with sugar syrup slowly stirring continuously until the mix gets

smooth.

Start adding hot oil and ghee in a scoop at regular intervals. Keep stirring until the ghee finish and

mixes well, Stirring continuously.

Ghee absorbed quickly , after few minutes it started leaving out ghee at the sides.

Pour it into the greased tray. Allow it to set for 15 - 20 minutes , wait until warm and cut into pieces.

Tasty, Softest and Melting Sri Krishna Sweets Ghee Mysore Pah is ready to eat.

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Crispy Omapodi Snacks Recipe / Evening Snacks

Evening Snacks Recipe : OMAPODI.

Omapodi is a crispy, quick and easy recipe for evening snacks. Lets see the preparation.

Ingredients :

Gram flour - 200grms
Omam / Ajwain - 1/2 tsp
Raw rice flour - 100grms
Baking Soda - 1/4 tsp
Butter - 3 tsp
Oil - for frying
Salt - as required.

Method :

Mix all the ingredients , make into dough like chapati dough consistency.

Use the small dotted mould for making omapodi.

Take the sufficient dough and add it into the omapodi maker.

Start pressing into the hot oil by making circles.

Flip it after 2 minutes, wait for 1 minute and take out.

Break it into pieces and store it in an air-tight container.

Perfect evening snacks is ready to eat.

You can add chilly powder and asafoedita according to your taste, its optional.

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