Coriander chutney ( Kothamalli chutney )

Coriander chutney is very easy and tasty  that goes  with any breakfast. Health wise also it is good.

Ingredients:

Coriander leaves..............1 cup 
(washed , drain and chopped(can use the tender stems also )
Urad dal .........................1 tbsp
Green chilli 
         or 
red chilli ........................3 -4 no
Tamarind ......................a small piece
Coconut.........................3 tbsp ( grated )
Garlic cloves................2-3 ( optional )
curry leaves..................few
Oil................................1tbsp
Salt............................... to taste

For the seasoning:

Oil .....................1 tbsp
Mustard seeds.....1 tsp
Jeera ...................1/2 tsp
Curry leaves.........few

Method :
pp
Heat 1 tsp oil  in a pan, add green chilli or red chilli , 
urad dal,curry leaves, saute until urad dal  turns golden 
color and remove from pan.

Add coriander leaves ,grated coconut, tamarind ,garlic (optional)
and switch off the flame. 

Saute in the heat of the pan itself.

Once it cools , grind it with salt and little water to a paste.

Heat oil in a small pan ,add 1tsp oil, mustard seeds, when it splutter, add jeera, curry leaves and add the seasoning to the chutney.

Serve with idli, dosa,curd rice or even bread.
 

Poondu kuzhambu__Garlic kuzhambu

Ingredients:

Poondu  ( garlic cloves ) ....1 cup ( cleaned )
Small onion.........................1cup ( cleaned )
Tomatoes.............................2 no ( finely cut )
Tamarind............................1 lemon size
 ( take juice with 2 cups of water )
Cumin powder 
( jeera powder) ................1tsp
Coriander powder............2 tsp
Sambar powder. ..............1 tbsp
Turmeric powder.............1/4 tsp
Gingelly oil
(sesame oil)
 or 
any cooking oil............2-3 tbsp
Coriander leaves ....... few
Curry leaves............... few
Mustard seeds.............1 tsp
Fenugreek seeeds.......1 tsp
Asafetida....................1/4 tsp
Cumin seeds ..............1 tsp
Salt....................... ... to taste

Method :

Heat a small cooker or thick bottom vessel in medium flame, add oil,and mustard seeds.

When mustard seeds splutter, add fenugreek seeds,
cumin seeds, curry leaves, asafetida,onion, garlic cloves,salt,
turmeric powder.

Saute for a minute,add tomatoes, cumin powder, coriander powder,sambar Powder,tamarind juice and close to cook
for 1 whistle.
( In a vessel,  simmer the flame, cook for 10 to 15 minutes )

Once cool down, open the cooker, cook  in simmer flame till oil separated.

Garnish with finely cut coriander leaves and serve with rice,  roti, chapatti.

Paruppu urundai khuzhambu

 







For urundai:                                                                      

 Ingredients:                                                                serves.3  


Toor dal.....................................1 cup ( soak in water for 2 hours )
Onion. ......................................1/2 cup ( finely chopped )
Red chilli. ................................ 2-3 no
Fennel seeds ( sombu ).............1 tsp
Coconut. .................................. 2 tbsp ( grated )
Salt. ..........................................1 tsp
Coriander leaves. .....................1tbsp ( finely chopped )




                                                           
                                                    


  Method:                            

                     Grind the red chilli and fennel seeds to a powder , 
               add  soaked toor dal in it and grind to a semi coarse  
               mixture.

              Transfer to a bowl, add chopped onion, grated  
              coconut,coriander leaves, salt,mix well, make
              a lemon size ball and cook in steam for  5 minutes.

For khuzhambu:  Ingredients:

Onion...................................2 no medium size ( finely chopped )
Tomatoes. ...........................2 no medium size  ( finely chopped )
Ginger garlic paste. ............1 tsp
Chilli powder. ....................1tsp
Coriander powder. .............1 tbsp
Cumin powder
( jeera powder ) ..... ..........1 tsp
Turmeric powder. .............1 tsp
Cinnamom. .......................1 inch
Karam masala powder.......1/4 tsp
Curry leaves. ....................few
Coconut........ ...................3 tbsp
Fennel seeds. ...................1 tsp
Cardamon. .......................1 no
Oil. .................................2-3 tbsp
Salt. ................................to taste

Method :

Heat a cooker in medium flame, add 1 tbsp oil,ginger garlic paste, onion, saute for a minute, add tomatoes,turmeric powder, chilli powder, cumin powder, coriander powder, karam masala powder,salt,  2 cups water, cover and cook for 1 whistle.

Once cool down, open the lid,  add the cooked urundai and put on
the flame to boil for  2 minute.

Then add coconut & fennel paste, boil for another one minute and temper with oil, cinnamon, few fennel seeds, and curry leaves.

This khuzhambu is great with plain rice, and roti.

                           

                                                                     

Poondu chutney ( Garlic chutney)

                       Poondu chutney is spicy chutney recipe and 
                        a special recipe for garlic lovers.


Ingredients:                                                            serves. 2-3

Poondu ( garlic).................10 cloves ( medium size)
Small onion........................10 nos
 ( or ) 
Big onion...........................1 medium size ( diced )
Red chillies........................4-5 nos
Tomato...............................1/2 no (optional)
Curry leaves.......................few
Tamarind............................nelligai (amla) size
Mustard seeds....................1 tsp
Oil (Sesame oil).................4-5 tbsp
Salt....................................to taste

 Method:

Heat a small pan in medium  flame, add 1 tsp oil, red chillies and fry  slightly.

Grind the fried red chillies first, then add garlic, onion, curry leaves, tamarind, salt and grind  them with little water.
(1/2 tomato can be add to grind)

Tempering:

Heat oil in a pan,add mustard seeds when it splatter transfer to the ground chutney ,mix well and serve with idly and dosa.

Thakkali jeeraga kuzhambu ( Tomato jeera curry )

                                                           

Ingredients:                                                                        serves.2-3
                        
                                  

Tomatoes …...............4  no  medium size

Small onion…........…I cup (cleaned)

Chilli powder …........1 tbsp

Jeera…………...........1 tbsp

Coconut….................2 tbsp grated

Oil ……....................2 tbsp

Mustard seeds...........1tsp

Salt ….......................to taste

Curry leaves..............few

Coriander leaves …..few

Method: 

 Boil tomatoes with  1 cup of water for 2-3 minutes.

 Peel the tomato skin ,mash the tomato’s flesh and keep aside.

    Heat a small pan in medium flame, add 1 tsp oil,  ½ cup small   
    onion, few curry leaves, saute for 2 minutes, add  grated  
    coconut and switch off the flame.Once cool down ,grind them 
    with jeera powder, chilli powder turmeric powder to  a paste.

                             ( I used this Ammi also to grind )

 Heat a vessel or a pan with oil, add mustard seeds, curry leaves.
    finely cut ½ cup onion.

        Add  grounded  paste, saute for 1minute.

                        
                               Now add tomato flesh. 
 

               Add 2 cups of water and salt  boil for 3-4 minutes.
               Then simmer the flame for 5 minutes.

                           Garnish with coriander leaves. 

              Thakkali jeera kuzhambu is great with plain rice, 
                                   any dosa  and idly.

Green chilli pickle

Ingredients:

Green chillies------------10 nos ( big size-half cut )
Tamarind ----------------1 big lemon size
 ( take juice with 2 cups of water )
Methi powder ---------1 tsp
Chilli powder ---------1tbsp
 Asafoetida--------------1tsp
Turmeric powder ------1/2 tsp
Mustard seeds ---------1 tbsp
Oil-----------------------4-5 tbsp
Salt ----------------------to taste

Method:

Heat a pan in medium flame, add oil, mustard seeds, asafoetida ,
methi powder,turmeric powder,Green chillies, little salt,and saute
 for  2-3 minutes to cook green chillies.

Once the green chillies are change in color, add tamarind juice, salt, cook  till thicken the juice and  simmer the flame.

Now oil is oozing out from the pickle

Once oil become to separate, add chilli powder.
 
Keep on in  the simmer flame for  2-3 minutes.

Now pickles are ready.After cool down,  store this in a container.

Note : Sesame oil is best to use in this recipe.

Aloo stuffed paratha

  This stuffed paratha is liked by our family and our friends.So that I put this recipe.

Ingredients:                                                                6 parathas

For dough:

Wheat flour ----1cup
Water -------1/2cup
Salt-------2 pinch

Mix all ingredients  together to make  soft dough ( add water as needed )
Let the dough rest at least 5 minutes with covered.

Potato onion filling:

Potato------ 2 medium size ( boiled  & mash )
Onion ------ 2 medium size ( finely chopped )
Cumin seeds  (jeera ) ------- 1/4 tsp
Chilli powder -------- 1tsp
Turmeric powder ------ 1/4 tsp
Coriander leaves ---- few( finely chopped )
Oil ------- 2 tbsp
Salt ------ to taste

Heat a pan in medium flame, add  oil,cumin seed, onion,little salt,turmeric powder and saute till onion becomes soft.

Once onion becomes soft, add  chilli powder, salt,
mash potatoes, coriandr leaves, and  switch off the flame. 

Keep aside to cool.

Also needed

Wheat flour------1/4 cup ( for rolling )
Oil ---- to cook paratha

Stuffing paratha:

1 - Divide the dough into 6 balls. Roll a ball of  dough into a 3" circle.

                                       Place the potato onion

                              Close the filling  like a ball.
 Press the filled ball lightly on dry wheat flour from both sides.

Using  a rolling pin, roll the filled balls lightly to make  6"  circles.
 If the dough sticks to rolling pin (or ) rolling surface, lightly dust the paratha on the  dry wheat flour  in the plate.

Heat a tawa in medium flame,put the rolled paratha on the tawa.

Once the Paratha start to change its color, flip it over, add  1 tsp oil over the paratha and flip the paratha.

Once the paratha becomes golden brown, remove from
tawa.

Paratha can be served with curd and pickle

Venthaya kali

                              
Venthaya kali  is good for health.


Ingredients: serves.3

Rice___________________ 1 cup
Venthayam (methi)_______ 2 tbsp
Jaggery________________1 cup ( powdered )
Salt ___________________ 1 pinch

Method :
 

Soak rice &  venthayam separately for 3-4 hours in water.

First grind the venthayam to a fine paste.

 Then grind the rice to a nice batter.

 Take them together in a thick bottom of kadai
or vessel with 3-4 cups of water,and salt .

Cook them until, it becomes thick.

Remove from the flame,blend well  without  lumps to  become soft batter.

 Put the kadai on the slow flame and cover with lid  to cook fully  for  5 minutes.


Jaggery Syrup :

Add jaggery 1/4 cup of water in a vessel,heat in slow flame for 4-5 minutes.

This syrup is well with this venthaya kali.

Chocolate cake

Presenting to you the all time favorite for all kids and relished equally by grown ups too "THE CHOCOLATE CAKE". You must be wondering Oh MY GOD !! Cake no ways !!!....it's so difficult to bake cakes. But this recipe is surely going to change your mind to give it a shot as it's very simple.

So here you go....note the ingredients

Ingredients:

Maida------------------------------1 cup

Sugar------------------------------1 cup

Coffee powder (Instant)-----1/2 teaspoon

Cocoa powder------------------4 tablespoon

Baking powder-----------------1/2 teaspoon

Cooking soda-------------------1/2 teaspoon

Salt----------------------------------1 pinch

Eggs--------------------------------3nos

Curd---------------------------------1/2 cup

Oil------------------------------------l-1/2 cup

Vanilla essence------------------1/2 teaspoon

Method:

Mix the Maida,cocoa powder, baking powder,cooking soda,salt and coffee powder. 

Sieve this mixture at least 4-5 times so that all the ingredients get mixed up very well.

Take a big bowl and and beat the eggs,refined oil, curd and sugar with a good beater.

Add the above flour mixture slowly while beating. 

Beat the complete mixture very nicely into a soft thick batter till it becomes fluffy.

Remember the softness of your cake will depend on how well you beat the batter. 

In the end add the vanilla essence and mix nicely.

Take a baking tray. Apply butter nicely and pour the batter into the tray.

Bake for 30-40 minutes in the conventional oven. Keep checking while it is getting baked.