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Cauliflower SambarJuly 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu,

Cauliflower sambar, kuzhambu, sambar | Leave a comment

Cauliflower is low in fat, low in carbohydrates but high in dietary fiber,water, and vitamin C,possessing high nutritional density. Steaming or microwaving better preserves anticancercompounds than boiling.

My husband indulges himself if I make this sambar and I don t have to worry even if I have

to buy a large flower

Cauliflower Sambar/Kuzhambu

Ingredients:

Roasted Bengal Gram/ Pottu kadalai 2 tspSambar powder 2 tspCoconut scraped 3 tspTomato medium sized 1/2Small onion 2 to 3Tamarind, lemon-sized, soaked in cup of water for 10 minutes

Cauliflower medium sized -1

Toor dal, cooked cup

Mustard seeds 1 tsp

Fenugreek seeds tsp

Curry leaves 4-5

Coriander leaves to garnish

Salt to taste

Method:

Categories

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r Vegetarian Cooking

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1. Cut the cauliflower into big florets and steam in microwave for 2 mins. Ensure that theflorets are not over-cooked.

2. Grind the ingredients that are in italics finely in a mixer grinder.

3. To the saucepan, add the ground mixture, cooked dhal and allow it to cook for few minstill the raw smell fades. Add salt.

4. Heat tsp of oil and saut the mustard seeds, fenugreek seeds, curry leaves and apinch of asafoetida and add to the above mixture.

5. Add the half cooked cauliflower florets and allow it to boil with the mixture for fewminutes. Kindly note that if the mixture boils for a long time then the florets will be over

cooked and become mushy.

6. Garnish with coriander leaves.

Poondu karuvapillai milagu kuzhambuMay 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai,

digestion, lactation, Main Course, milagu kuzhambu, pepper sambar, poondu/garlic, sambar, Vegetarian Cooking |

2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tastysouth Indian dish that is prepared and served when one is recovering from fever or when

the weather is very cold or as a special diet for feeding mothers. The garlic, pepper andcurry leaves have lots of medicinal values and aid in easy digestion and improved lactation.This dish can be stored in the refrigerator and consumed within 10 days. This dish tastesbest when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a goodcombination with this dish.

Poondu karuvapillai milagu kuzhambu:

In

Red Chilli 4Pepper corns 1 tbsCumin seeds- 1 tspMustard seeds 1 tspGarlic pods 10Urad dal 1tbsToor dal cupTurmeric powder tspTamarind, lemon-sized, soaked in cup of water for 10 minutesCurry leaves- cupGingely oil 2 tbsAsafoetida tsp

Method:

1. Heat 1 tsp of oil in a pan and fry all the above ingredients exceptthe mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind themixture.2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmeric


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powder and asafoetida.3. Squeeze out the thick tamarind juice using 2 cups of water and addto the above mixture. Add salt according to the taste and allow it to

boil till the raw smell of the tamarind dissapears.4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps.5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates fromthe kuzhambu(gravy).

Sprouted Dalia(Broken Wheat) Upma

March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat,bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared aftersprouting wheat of superior quality and then processing it on a solar-operated grinder, thusensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat hasa very hearty, warm aroma and a grainy, delightful taste. It has a very good source ofdietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) :

Sprouted Dalia rava 1/2 cupOnion, chopped 1Green chilli, chopped 1Green peas 1/4 cupCarrots, diced 1/4 cupRefined Oil 1 tbssalt to tasteChopped coriander 2 tbs

Method:

1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain andkeep aside.

2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till theonion turns translucent .

3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes.

4. Add 1 1/2 cups of water and pressure cook for 1 whistle.

5. Garnish with the coriander and serve hot.

Tips:

1. You can use any other vegetables of your choice.

2. You can use broken wheat instead of sprouted broken wheat.

Nice matters award


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March 30, 2008 in Uncategorized | Tags: award | 2 comments

I thank Mythree for bestowing this Nice Matters award on me.

Nice Matters Award is for those bloggers who are nice people; good blog friends and thosewho inspire good feelings and inspiration. Also for those who are a positive influence on ourblogging world.

I would like to pass on this award to my good friend and food-lover Roma ofromaspace.

Nutrition GuideMarch 29, 2008 in Nutrition Guide | 2 comments

Fit children grow into fit adults. The good health of children depends upon good nutritionand that should start right from an early age. They have special nutritional needs to ensurea normal growth and development. A balanced, tasty, appealing and a varied diet willprovide a good foundation of all the nutrients, which are essential to keep your childrenhealthy. I am presenting this article from Tarladalal website.

The special nutritional needs of children.

Nutrients Food sources Functions

Energy Cereals(wheat, rice), Pulses(chana, rajmah, soyabean), milk,nuts, fats and oil.

Overall growth anddevelopment.

Protein Pulse, milk and milk products(paneer, curds, cheese), nuts.

Tissue building and skeletalmuscle development.

Carbohydrates Cereals, pulses, fruits, sugar andjaggery.

Growth and development.

Fats Oil, ghee, vanaspati, butter andmargarine.

A concentrated source ofenergy for overall growthand development, also acarrier of fat solublevitamins like A, D, E & K.

Fibre Raw fruits (apples, oranges),

vegetables, cereals, legumes andnuts.

Gives a satiety value and

helps to reduceconstipation.

Vitamin A Dark green leafy vegetables(spinach, fenugreek), yelloworange fruits and vegetables(papaya, mango, and carrots)egg and milk.

Clear vision, good immunityand prevents nightblindness.

Vitamin D Milk and eggs For availability of calcium inour body. Thus for healthyteeth and bones.

Vitamin E Vegetable oils,egg andmargarine.

As an antioxidant and forproper blood cellsfunctioning.

Vitamin K Dark green leafy vegetables and

fruits.

Normal blood clothing.

Vitamin C Citrus fruits (lemon orange,sweet lime, amla), corianderleaves and capsicum.

Healthy skin, bones, gumsand teeth.


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VIT .B1 Breads, cereals, legumes, leafyvegetables, nuts

Aids in transmission ofnerve impulses andreaction providing energy

VIT.B2 Milk, breads, cereals, green leafyvegetable

Promotes healthy skin,nerves & eyes; aids inrelease of energy

VIT. B6 Whole grain cereals, bananas,vegetable

Maintains nervous tissues,regenerates red blood cells

VIT. B 12 Dairy products Required for properfunctioning of all cells

NIACIN Grains, breads, nuts, vegetables Helps convert food into

energyFOLACIN Spinach, broccoli, beet, beans,

peas, corn, bananas, orangesdried beans and nuts (almonds,cashews, walnuts), peanuts.

Prevents blood disorders;helps body use proteins

CALCIUM Milk, cheese, green vegetables,yoghurt and paneer.

Formation of bones & teeth,blood clotting, heartfunction

CHROMIUM Vegetable oils, whole-graincereals & breads

Involved in glucose andenergy metabolism

COPPER Nuts, whole grains Helps produce haemoglobin

IODINE Iodized salt, milk Proper working of thyroidgland

IRON Leafy green vegetables, driedbeans, jaggery, lentils, driedfruits, dates, raisins, nuts

Essential component ofhaemoglobin, deficiencycauses anaemia

MAGNESIUM Milk, cheese, vegetables, wholegrain cereals

Activates energy supplyingenzymes

PHOSPHORUS Milk, cheese, grains, nuts,legumes

Formation of bones& teeth,regulates many bodyfunctions

POTASSIUM Oranges, milk, fruits, vegetable Balances water levels incells

SODIUM Table salt, most foods, processedfoods

Regulates fluids in body,thus influences bloodpressure; essential to nervefunction and energy

production. Most diets havean excess of sodium thatmay lead to high bloodpressure

ZINC Eggs, milk Promotes growth of tissues,prevents anemia

Healthy Tips

H Have a nutritious breakfast.

E Eat salads and raitas in every meal to ensure fibre,vitamins and mineral intake.

A A glass of milk every day for healthy muscle and bones.

L Lunch and dinner should have a combination of cereals,pulses( especially sprouts) and fresh vegetables.

T Try to have variety in meals by incorporating naturalcolors, different shapes and appealing flavors.

H Have calm and healthy environment during meals.

Y Yummy baked and roasted food products are preferablethan fried and salty snacks.

T Try to avoid processed and refined foods like chips andinstant noodles.

I Include more fruits and fruit juices instead of soft drinksand chocolates.

P Physical and mental fitness can be achieved by regularexercises.


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S Serve your child with healthy recipes, instead

1. For a young child (5-10 years.), 2 meals in a day are not sufficient, as the childcannot have full meal at a time.Thus, you can include 4-5 short meals in a day.

2. Meals should be energy dense i.e. short meals but with good combination ofnutrients.

3. Children usually prefer finger foods, thus during lunch and dinner cubes and slices ofcarrot as well as cucumber will serve the purpose.

Importance of breakfast.

1. A nutritious breakfast is a key to your childs good performance in studying.

2. Make sure your child does not skip breakfast.

3. One fruit with a cup of milk and any cereal product fulfills the necessity of breakfast.

Packed lunch (for school going children)

1. 1/3 of the days requirement should be fulfilled.

2. Try to incorporate cereals, pulses, milk products and vegetables in a packed lunch.

Macaroni with Soy nuggetsMarch 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags:

breakfast, healthy tiffin, macaroni, pasta, soy, soya nugget | 5 comments

This dish is easy to prepare and is one of the favorite healthy breakfasts at my home. Iconceived this recipe while trying to cultivate the habit of including wheat and soya forbreakfast. This dish offers rich sources of protein, dietary fiber and carbohydrates from thewheat based macaroni and more protein from the soya nuggets. Green olives may be addedas desired for taste.

I am posting this recipe for the event Balanced breakfast mealshosted by Mansi.

Ingredients:

Wheat based macaroni 250 gmsSoy nuggets(soaked in water and drained) cupTomatoes, chopped 2Onions, sliced 1 (Big)Tomato ketchup 4 tbsGarlic pods, peeled and chopped 3-4Olives, sliced 2 tspItalian seasoning such as Basil, Oregano and mixed seasoning


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Red chilli powder tspRefined oil 1 tspButter 2 tspCoriander leaves, chopped for garnishingSalt to taste

Method:

1. For every cup of macaroni, add 1 and 1/2 cups of water and boil it with salt andrefined oil. Drain the water and keep aside.

2. Heat the butter in a pan and saut the onions, garlic and tomatoes till they turnglossy.

3. Add chilly powder and salt to the above mixture and stir well.

4. Add the pasta, soy nuggets and olives. Cook for few minutes with the lid covered.

5. Sprinkle some seasoning and cook for a minute.6. Pour in the tomato ketchup and cook for a minute.

7. Remove from heat and garnish with coriander leaves.

Uppadai and Vella AdaiMarch 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai,jaggery adai, kaaradai,

kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu asthe tamil month Panguni dawns. During this auspicious time, all married women andyoung girls tie a sacred yellow color thread around their neck. This is observed for theirrespective and prospective husbands well being and that the couples should remaintogether always. On this day, two special dishes(uppadai, vella adai) are made and offeredto the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifyingGoddess Shakthi. This is first offered to a cow and then the women in the house break theirfast by having these special dishes. This dish tastes best with butter. This dish can beserved as Tiffin/Snacks.

Uppadai(Salt adai):

Ingredients: (For 10-15 Adai)

Rice flour, roasted, 1 cupDried Cowpeas(karamani) 3 tbsCoconut, grated cupGinger, 1 piece 1Green Chillies 1-2Refined Oil 2 3 tspAsafoetida a pinchCurry leaves 3 to 4Mustard seeds 1 tspUrad Dal 1 tspSalt to tasteWater For 1 cup of rice flour add 1 cups of water.

Method:


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1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water andkeep aside.2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger,green chillies and fry for a minute.3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil.4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly till

the mixture comes together so that it does not form lumps. Add extra water if required.Remove from heat when all the water is absorbed and the mixture is almost cooked.5. Take a small portion of the mixture and shape them to a circular adai (1/2 inchthickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.6. Arrange the adai in the Idli steamer or cooker and steam till cooked.7. Serve with Butter.

Vella Adai(Jaggery adai):


Rice flour, roasted, 1 cupDried Cowpeas(karamani) 3 tbsCoconut, grated cupJaggery, powdered 1 to 1 cupsGreen Cardamom, crushed 4Water For 1 cup of rice flour add 2 cups of water.

Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water andkeep aside.2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely.3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stirconstantly till the mixture comes together so that it does not form lumps. Add extra water ifrequired. Remove from heat when all the water is absorbed and the mixture is almostcooked.

4. Take a small portion of the mixture and shape them to a circular form (1/2 inchthickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.5. Arrange the adai in the Idli steamer or cooker and steam till cooked.6. Serve with Butter.


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PitlaiMarch 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main

Course, Pitlai, sambar, Vegetarian Cooking | 1 comment

Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder,instead prepare with ground spices and coconut. This dish tastes best when mixed with riceand eaten with papad(appalam).

Many does not prefer Bitter gourd due to its taste even though it has excellent medicinalvalues.when bitter gourd is used as the main vegetable along with chickpea| Mochai(Fieldbean), you will start loving the taste of the bitter gourd due to the aroma and taste.

Brinjal Pitlai:

Ingredients:

Bitter Gourd, cut into thin circular pieces 2-3


Chickpea or Field bean, cooked cup (optional)

Tamarind, lemon-sized, soaked in cup of water for 10minutes

Refined oil 2tsp

Mustard seeds 1tsp

Turmeric powder tsp

Coriander seeds 2 tbs

Chana dal 2tbs

Black peppercorns 4-5

Dry red chillies 2-3

Asafoetida a pinch

Salt to taste

Coconut, scraped cup

Curry leaves 4-5

Method:


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1. Squeeze out the tamarind juice and keep aside.

2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable,turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked,adding water if necessary.

3. Heat the remaining oil and saut the remaining ingredients except curry leaves andchickpea or Field beans till the coconut is reddish brown in color. Allow it to cool andgrind to a fine powder.

4. Add the cooked toor dal, curry leaves, spice powder and chickpea to the bitter gourdmixture. Stir and cook for few minutes. Add water, if required to get the correctconsistency.

5. Serve with plain rice and papad.

Tips:

1. To remove bitterness from the bitter gourd, rub salt all over the cut bitter gourdslices and leave it for 15-20 min and rinse off the salt and the water beneath thevessel. Squeeze the water out of the bitter gourd.

2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga(cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambuMarch 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes,

vathal, vatral, vatral sambar, vattral, veg, Vegetarian Cooking | 5 comments

This dish is an all-time favorite to the traditional Tamilian. This may be prepared with awhole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastesbest when mixed with rice and eaten with papad (appalam). Vatral is prepared by soakingthe vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga(cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available insuper-market.When small onions is used as the main vegetable, the tangy taste of the tamarind, thearoma of the small onion in combination with curd rice, tastes like ambrosia.

Onion Vatral Kuzhambu

Manathakkali Vatral Kuzhambu


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Ingredients:Small onions, pealed or ( manathakkali| sundakkai| kothavaranga | Brinjal vatral or FriedPapad or onion and garlic together| Drumstick) 1 cupTamarind, lemon-sized, soaked in cup of water for 10 minutesSambar powder 2 tspMustard seeds tspFenugreek seeds tspToor dal 1 tspRed Chillies 1 or 2 as per your tasteAsafoetida a pinchCurry leaves 5 to 6Gingely oil 3 4 tspSalt to taste

Method:1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor

dal and asafoetida till golden brown.2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min.Add the sambar powder and fry for another 1-2 min till golden brown.

3. Squeeze out the tamarind juice and dilute this juice in 2 cups of water by repeating theprocess. Add to the fried mixture. Add salt to taste.4. Allow it to boil till the mixture thickens.5. Serve with papad and plain rice.

Note:1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup ofwater and allow it to boil till the mixture thickens.2. Instead of vegetables, if you select fried papad, follow the method as mentioned aboveand add the crushed papad at the end.

Poondu Milagu Jeeraga RasamMarch 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam,

pepper jeera rasam, poondu, rasam, Recipes, Vegetarian Cooking | 3 comments

This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and have

good healing effect when consumed during cold or fever. Toddlers too would love the tasteof this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee.This rasam may be served hot as a soup.


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Ingredients:Garlic pods, pealed 5Jeera 2tspBlack pepper corns 2 tspToor dal 1 tbsCoriander seeds 1tspCurry leaves 10 12 leavesMustard seeds tspAsafoetida a pinchGhee 1 tspTamarind, lemon-sized, soaked in cup of water for 10 minutesSalt to taste

Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cupof water for 20 to 30 min.2. Grind the soaked mixture along with garlic coarsely.3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetidaand salt. Stir well and boil till the raw smell of the tamarind disappears.4. Add the ground mixture and remove from heat when the mixture turns frothy.5. Taste and adjust the salt and add water to increase the quantity.6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam.7. Garnish with coriander leaves, if required.Note:

1. Do not grind the mixture finely as the rasam will become too hot to eat.2. You may discard garlic if you do not like the taste of it.

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About

Dear Cooking Enthusiasts,

This site presents traditional recipes I have been collecting from family, friends andtraditional south-indian recipe books.

I take this opportunity to thank my mother, mother-in-law, sister-in-law and friends forhelping me learn from their traditional way of cooking. And finally, my daughter for being afussy eater making me prepare varieties of dishes to satisfy her palate..

My Husband has been very supportive and encouraged me to post my recipes. I thank himfor his love and encouragement.

You are welcome to share your recipes and comments or inputs on the recipes in thisweblog.

Happy cooking !!!

Sriranjini

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r For Toddlers

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3 comments Comments feed for this article

February 15, 2008 at 3:35 am

romaspacehey Ranjini ,

So nice to see your recipes online. I simply love South Indian cuisine and willdefinitely try out your recipes.

Keep me posted!

Roma

Reply

February 18, 2008 at 3:27 pm

Chitra SrikrishnaGreat to see your recipes on line. I am looking forward to trying them out. Ofcourse it might be simpler, as I told Roma, to invite me to try them out at your

place first just a phone call away. More once I have had a chance to read

them all.

Chitra

Reply

March 4, 2008 at 10:51 am

saigayathribalajihi my sweet sis,Its great to see so many receipes.Though most of them are very common but theway you presented impresses me a lot.All the best and do feed more resources in

to the site.

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Cauliflower SambarJuly 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu,

Cauliflower sambar, kuzhambu, sambar


My husband indulges himself if I make this sambar and I dont have to worry even if I have


Categories

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r For Toddlers

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Ingredients:

Roasted Bengal Gram/ Pottu kadalai 2 tspSambar powder 2 tspCoconut scraped 3 tspTomato medium sized 1/2Small onion 2 to 3Tamarind, lemon-sized, soaked in cup of water for 10 minutes



Mustard seeds 1 tsp

Fenugreek seeds tsp

Curry leaves 4-5


Salt to taste

Method:




Raitas/Pachadi

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5. Add the half cooked cauliflower florets and allow it to boil with the mixture for fewminutes. Kindly note that if the mixture boils for a long time then the florets will be overcooked and become mushy.


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Category Archive

You are currently browsing the category archive for the Main Course category.

Cauliflower Sambar

July 5, 2012 in Main Course, Sambar/kuzhambu, Vegetarian Cooking | Tags: Cauliflower, cauliflower kuzhambu,






Ingredients:

Roasted Bengal Gram/ Pottu kadalai 2 tspSambar powder 2 tspCoconut scraped 3 tspTomato medium sized 1/2Small onion

2 to 3

Tamarind, lemon-sized, soaked in cup of water for 10 minutes



Mustard seeds 1 tsp

Categories

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Main Course

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Fenugreek seeds tsp

Curry leaves 4-5


Salt to taste

Method:







Poondu karuvapillai milagu kuzhambu

May 11, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: curry leaves/karuvapillai,


2 comments

Poondu(garlic) karuvapillai(curry leaves) milagu(pepper) kuzhambu(gravy) is another tastysouth Indian dish that is prepared and served when one is recovering from fever or whenthe weather is very cold or as a special diet for feeding mothers. The garlic, pepper andcurry leaves have lots of medicinal values and aid in easy digestion and improved lactation.This dish can be stored in the refrigerator and consumed within 10 days. This dish tastesbest when mixed with rice and eaten with papad(appalam). Paruppu thuvaiyal is a goodcombination with this dish.


In

Red Chilli 4Pepper corns 1 tbsCumin seeds- 1 tspMustard seeds 1 tspGarlic pods 10Urad dal 1tbsToor dal cup


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Turmeric powder tspTamarind, lemon-sized, soaked in cup of water for 10 minutesCurry leaves- cupGingely oil 2 tbsAsafoetida tsp

Method:

1. Heat 1 tsp of oil in a pan and fry all the above ingredients exceptthe mustard seeds,turmeric powder, asafoetida and tamarind. Add cup of water to the mixture and keep aside for 30 min. Fine grind themixture.2. Heat 2 tsp of oil in a kadai and saut the mustard seeds, turmericpowder and asafoetida.3. Squeeze out the thick tamarind juice using 2 cups of water and add

to the above mixture. Add salt according to the taste and allow it toboil till the raw smell of the tamarind dissapears.

4. Add the ground mixture to the tamarind gravy and stir constantly till there are no lumps.5. Add 1 tbs of gingely oil and allow it to boil and stir constantly till the oil seperates fromthe kuzhambu(gravy).

Macaroni with Soy nuggets

March 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags:




Ingredients:

Wheat based macaroni 250 gmsSoy nuggets(soaked in water and drained) cupTomatoes, chopped 2Onions, sliced 1 (Big)Tomato ketchup 4 tbsGarlic pods, peeled and chopped 3-4Olives, sliced 2 tspItalian seasoning such as Basil, Oregano and mixed seasoning


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Red chilli powder tspRefined oil 1 tspButter 2 tspCoriander leaves, chopped for garnishingSalt to taste

Method:





5. Sprinkle some seasoning and cook for a minute.6. Pour in the tomato ketchup and cook for a minute.


Pitlai

March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main




Brinjal Pitlai:

Ingredients:




Tamarind, lemon-sized, soaked in cup of water for 10

minutes

Refined oil 2tsp

Mustard seeds 1tsp

Turmeric powder tsp


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Chana dal 2tbs



Asafoetida a pinch

Salt to taste


Curry leaves 4-5

Method:


2. Heat tsp of oil in a kadai and saut the mustard seeds. Add the vegetable,

turmeric powder, tamarind extract and salt. Allow to boil till the vegetable is cooked,adding water if necessary.




Tips:


2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga(cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu

March 4, 2008 in Main Course, Sambar/kuzhambu | Tags: kuzhambu, Main Course, manathakkali, onion, Recipes,


This dish is an all-time favorite to the traditional Tamilian. This may be prepared with awhole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastesbest when mixed with rice and eaten with papad (appalam). Vatral is prepared by soakingthe vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga

(cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available insuper-market.When small onions is used as the main vegetable, the tangy taste of the tamarind, thearoma of the small onion in combination with curd rice, tastes like ambrosia.



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Method:1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toordal and asafoetida till golden brown.2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min.Add the sambar powder and fry for another 1-2 min till golden brown.


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Note:

1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup ofwater and allow it to boil till the mixture thickens.2. Instead of vegetables, if you select fried papad, follow the method as mentioned aboveand add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam

March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam,


This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and havegood healing effect when consumed during cold or fever. Toddlers too would love the tasteof this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee.This rasam may be served hot as a soup.


Method:


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1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cupof water for 20 to 30 min.2. Grind the soaked mixture along with garlic coarsely.3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetidaand salt. Stir well and boil till the raw smell of the tamarind disappears.4. Add the ground mixture and remove from heat when the mixture turns frothy.

5. Taste and adjust the salt and add water to increase the quantity.6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam.7. Garnish with coriander leaves, if required.Note:1. Do not grind the mixture finely as the rasam will become too hot to eat.2. You may discard garlic if you do not like the taste of it.

Poondu(Garlic) Kuzhambu(Sambar)

February 27, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: garlic, kuzhambu,

Main Course, poondu, sambar, sambhar, Vegetarian Cooking | 5 comments

Garlic has long been considered a herbal wonder drug, with a reputation in folklore forpreventing everything from the common cold and flu to the Plague!

My Father-In-Law believes that eating this dish keeps his body warm especially after his oil

massage Enjoy the taste and aroma of this dish.

This is my entry to the event JFI Virundhu:Garlic for the month of April, 2008.

Ingredients for 2 members:

Garlic peeled 1 cup

Black peppercorns - 1 tsp

Coriander seeds 1 tsp

Cumin seeds 1 tsp

Channa dal 1tsp

Toor dal - 1 tsp

Urad dal - tsp


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Red chillies 1 or 2 as per your taste

Mustard seeds tsp

Gingely oil 1 tbs

Tamarind, lemon-sized, soaked in cup of water for 5 minutes, juice extracted

Salt to taste

Method:

1. Heat the 1 tsp of oil in a pan and fry all the above ingredients except the mustardseeds, garlic and tamarind. Allow the mixture to cool.

2. Grind the tamarind juice and the fried ingredients together. Grind them till itbecomes a paste. Keep this aside.

3. Heat 1 tbs of oil in a kadai and saut the mustard seeds and garlic until the garliccolor changes to slightly brown.

4. Add 1 or 2 cups of water to the above mixture and heat till the garlic is half cooked.

5. Add the ground paste and salt to the above mixture. Remove from heat when the

garlic is well cooked.6. Garnish with coriander leaves.

Note:

This dish will be thick in consistency and can be stored in refrigerator for 3 to 5 days.

Mor kuzhambu(yoghurt gravy)

February 27, 2008 in Main Course, Sambar/kuzhambu | Tags: Main Course, mor kuzhambu, Recipes, Vegetarian

Cooking, yoghurt gravy, yoghurt sambar | 4 comments

The preparation of this dish is very easy and tasty when you keep all the ingredients ready.Typically, in south Indian homes, this dish will be prepared at least twice every month andthe ideal combination for this kuzhambu would be paruppu usili. As the intake of coconutand dal is more, for easy digestion of food, Poondu milagu jeeraga(Garlic pepper cumin)rasam is prepared along with this dish.

For this recipe, I have useds a e p p a k i z h a n g u (C o l o c a s i a e s c u l e n t a ) as the mainvegetable. In the tips section, there is mention of other vegetables that could be usedinstead of Colocasia.


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Ingredients:

Colocasia esculenta(saeppa kizhangu), steam cooked, peeled kg

Sour curd, whisked 2 cups

Green chilies 3 or 4 as per your taste

Ginger, a small piece 1

Cumin seeds tsp

Toor dal tsp

Channa dal tsp

Coconut, grated 1 cup

Curry leaves 5 to 6

Coconut oil or refined oil 2 tsp (coconut oil enhances the taste)

Mustard seeds 1 tsp

Asafoetida a pinch

Turmeric powder a pinch

Salt to taste

Method:

1. Soak the dal in water for 15-20 min and finely grind it along with green chillies, cuminseeds, ginger and grated coconut.2. Mix the ground mixture to the whisked curd.

3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmericpowder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute.4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously.


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Remove and garnish with coriander leaves, if required.

Tips:

1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber,ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on2. For use later, do not reheat this dish in the stove; use microwave oven instead.3. If you are using any of the following vegetables ladys finger, small brinjal, manathakalivatral or sundaikkai vatral, fry them in oil and then add to the curd mixture.4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick orladys finger, then steam cook them with salt and water.5. If you prefer using more coconut, then you may discard the dal and grind only the greenchillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2.6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

Sambar Powder

February 27, 2008 in Main Course, Powder varieties | Tags: kuzhambu powder, Recipes, sambar, sambhar,

Vegetarian Cooking | 1 comment

Sambar powder is the main ingredient in the preparation of the tasty South Indiansambar as it adds flavor and aroma to the sambar.

Ingredients: (for 4 and storage for 3-4 months)

Red Chillies 250 gms

Dhania / Corriander seeds 500 gms

Black peppercorns 100 gms

Turmeric powder 50 gms

Toor dal 250gms

Urad dal 1 cup

Channa dal 1 cup

Fenugreek seeds 50 gms

Method:

1. Fry the fenugreek seeds without oil till they turn golden brown. Keep this separately.

2. Fry all the remaining ingredients till you smell the aroma.

3. Fine grind all the ingredients together.


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Beans Paruppu Usili (lentil crumble)

February 22, 2008 in Main Course, Vegetables - Curries | Tags: beans, cluster beans, lentil crumble, Main Course,

onion, paruppu usili, Recipes, vazhaipoo, Vegetarian Cooking | 6 comments

Ever since my childhood, I used to bug my mom to prepare this paruppu usili for me everyweek. Its a lentil crumble that may be prepared with vegetables like beans or bananaflower or cluster beans or onion and so on. Even without the vegetable, this dish can bemixed with plain rice dotted with ghee. This dish tastes best with banana flower(vazhaipoo).Please refer to the following link on the procedure to cut the flower http://ssriranjini.

wordpress.com/2008/02/14/vazhaipoo-vada/

The combination of paruppu usili, mor kuzhambu and Garlic pepper jeera rasam makes atasty south Indian main course.

Ingredients (For 2 members):

Toor dal 1 cup

Channa dal 1/4 cup

Beans, chopped 1 1/2 cup

Urad dal 1 tsp

Dry red chillies 3 or 4


Asafoetida a pinch

Mustard seeds 1 tsp

Curry leaves 4 or 5

Refined oil 3 to 4 tbs

Method:

1. Soak the Toor dal and Channa dal in water for 1 hour.

2. Drain and grind the dal coarsely with dry red chillies, salt, and asafoetida .


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3. Steam cook the ground mixture(2-3 whistles in a pressure cooker or keep it in the ovenfor 6-7 min till there is no moisture in the mixture). Allow it to cool and crumble it using aladle or your fingers(using the fingers is better)

3. Cook the beans or other vegetables separately and drain out the excess water.

4. Heat oil in a pan and saut the mustard seeds, urad dal, turmeric powder and curryleaves. Add the crumbled mixture and the cooked beans.

5. Fry the mixture as per your liking(I like it to be fried,crispy and separate granules as thistastes good).

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You are currently browsing the category archive for the Sambar/kuzhambu category.

Cauliflower Sambar







Ingredients:


2 to 3




Mustard seeds 1 tsp

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Fenugreek seeds tsp

Curry leaves 4-5


Salt to taste

Method:










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Method:




Pitlai

March 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main




Brinjal Pitlai:

Ingredients:





Refined oil 2tsp

Mustard seeds 1tsp

Turmeric powder tsp


37/125


Chana dal 2tbs



Asafoetida a pinch

Salt to taste


Curry leaves 4-5

Method:






Tips:


2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga

(cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu



This dish is an all-time favorite to the traditional Tamilian. This may be prepared with awhole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastesbest when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking

the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga(cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available insuper-market.When small onions is used as the main vegetable, the tangy taste of the tamarind, thearoma of the small onion in combination with curd rice, tastes like ambrosia.



38/125



Method:1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toordal and asafoetida till golden brown.2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min.Add the sambar powder and fry for another 1-2 min till golden brown.


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Note:

1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup ofwater and allow it to boil till the mixture thickens.2. Instead of vegetables, if you select fried papad, follow the method as mentioned aboveand add the crushed papad at the end.









Garlic peeled 1 cup



Cumin seeds 1 tsp

Channa dal 1tsp

Toor dal - 1 tsp

Urad dal - tsp



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Mustard seeds tsp

Gingely oil 1 tbs


Salt to taste

Method:





5. Add the ground paste and salt to the above mixture. Remove from heat when thegarlic is well cooked.


Note:








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Ingredients:





Cumin seeds tsp

Toor dal tsp

Channa dal tsp


Curry leaves 5 to 6


Mustard seeds 1 tsp

Asafoetida a pinch


Salt to taste

Method:


3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmericpowder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute.4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously.Remove and garnish with coriander leaves, if required.

Tips:

1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber,ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on2. For use later, do not reheat this dish in the stove; use microwave oven instead.

3. If you are using any of the following vegetables ladys finger, small brinjal, manathakalivatral or sundaikkai vatral, fry them in oil and then add to the curd mixture.4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick orladys finger, then steam cook them with salt and water.5. If you prefer using more coconut, then you may discard the dal and grind only the greenchillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2.6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

Vengaya(Onion)/Kathirikkai(Brinjal) Gothsu

February 14, 2008 in Main Course, Sambar/kuzhambu | Tags: brinjal, eggplant, gothsu, kathirikkai, onion,

Recipes, Vegetarian Cooking, vengayam | Leave a comment

Eggplant(Brinjal)/onions cooked in a tangy tamarind gravy spiced with both red and greenchillies, goes well with Ven Pongal or even dosas / Idlis.


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Ingredients:

Onions/Brinjal, Chopped 1 1/2 cupTamarind, Lemon-sized, soaked in1 cup warm water for 5 min,

juice extracted 1Refined Oil 3 tspMustard seeds 3/4 tspDry red chillies 2-3Asafoetida a pinchCurry leaves 5-6Green chillies, chopped 1-2

Salt to tasteFenugreek seeds 1/2 tspRice flour, dissolved in little water 1/2 tsp

Method:

1. Heat the oil in a deep pan; add mustard seeds, dry red chillies, and asafoetida. When theseeds start spluttering, add curry leaves, green chillies and onions.Fry the onions for a minute.2. Add the tamarind extract and salt. Reduce the heat and bring the mixture to boil till theraw smell of tamarind disappears and onion is cooked.3. Dry roast the fenugreek seeds; remove and powder.4. Add the fenugreek powder, and if required some water to make up quantity(this shouldmake half a litre). Add the rice flour paste and boil for 2 min.4. Serve hot with Ven Pongal/Idlis/Dosai.

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Category Archive

You are currently browsing the category archive for the Vegetarian Cooking category.

Cauliflower Sambar







Ingredients:


2 to 3




Mustard seeds 1 tsp

Categories

Cooking Guide

Diet chart

Nutrition Guide

Recipes

r For Toddlers

Chutney

Drinks & Beverages

Egg Varieties

Main Course


Chutneys/Thokku

Main Course

Powder varieties

rasam

Rice

Sambar/kuzhambu

Vegetables Curries

Raitas/Pachadi

Soups

Tiffin/Snacks

Uncategorized

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45/125

Fenugreek seeds tsp

Curry leaves 4-5


Salt to taste

Method:










2 comments



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Method:




Sprouted Dalia(Broken Wheat) Upma

March 31, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: breakfast, broken wheat,

bulgar wheat, dalia, tiffin, upma, vegetarian | 6 comments

Sprouted Dalia is also known as Bulgar wheat or broken wheat. It is prepared aftersprouting wheat of superior quality and then processing it on a solar-operated grinder, thusensuring all the vitamins and minerals are well-preserved. When cooked, broken wheat hasa very hearty, warm aroma and a grainy, delightful taste. It has a very good source ofdietary fiber and manganese. It is also a good source of magnesium.

Ingredients (For 4 members) :

Sprouted Dalia rava 1/2 cupOnion, chopped 1Green chilli, chopped 1Green peas 1/4 cupCarrots, diced 1/4 cupRefined Oil 1 tbssalt to tasteChopped coriander 2 tbs

Method:

1. Wash the dalia thoroughly. Blanch it in 2 cups of hot water for 4 minutes. Drain andkeep aside.

2. Heat the oil in a pressure cooker. Add the onion and green chilli and saut till theonion turns translucent .

3. Add the peas, carrots, dalia and salt and saut for 3 to 4 minutes.

4. Add 1 1/2 cups of water and pressure cook for 1 whistle.


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5. Garnish with the coriander and serve hot.

Tips:

1. You can use any other vegetables of your choice.

2. You can use broken wheat instead of sprouted broken wheat.

Macaroni with Soy nuggetsMarch 25, 2008 in For Toddlers, Main Course, Main Course, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags:




Ingredients:

Wheat based macaroni 250 gmsSoy nuggets(soaked in water and drained) cupTomatoes, chopped 2Onions, sliced 1 (Big)Tomato ketchup 4 tbsGarlic pods, peeled and chopped 3-4Olives, sliced 2 tspItalian seasoning such as Basil, Oregano and mixed seasoningRed chilli powder tspRefined oil 1 tspButter 2 tspCoriander leaves, chopped for garnishing

Salt to taste

Method:




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5. Sprinkle some seasoning and cook for a minute.

6. Pour in the tomato ketchup and cook for a minute.


Uppadai and Vella Adai

March 21, 2008 in For Toddlers, Recipes, Tiffin/Snacks, Vegetarian Cooking | Tags: adai,jaggery adai, kaaradai,

kaaradaiyaan nombu, nombu, snack, uppadai, veg cooking, vella adai | 2 comments

Kaaradaiyaan Nombu (pronounced Car-a-dye-on Nomboo) is celebrated in Tamil Nadu asthe tamil month Panguni dawns. During this auspicious time, all married women andyoung girls tie a sacred yellow color thread around their neck. This is observed for theirrespective and prospective husbands well being and that the couples should remaintogether always. On this day, two special dishes(uppadai, vella adai) are made and offeredto the Lord. One is a savory signifying Lord Siva and the other one is a sweet signifyingGoddess Shakthi. This is first offered to a cow and then the women in the house break theirfast by having these special dishes. This dish tastes best with butter. This dish can beserved as Tiffin/Snacks.

Uppadai(Salt adai):


Rice flour, roasted, 1 cupDried Cowpeas(karamani) 3 tbsCoconut, grated cupGinger, 1 piece 1Green Chillies 1-2Refined Oil 2 3 tspAsafoetida a pinchCurry leaves 3 to 4Mustard seeds 1 tspUrad Dal 1 tspSalt to tasteWater For 1 cup of rice flour add 1 cups of water.

Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water andkeep aside.


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2. Heat oil in a pan and saut the mustard seeds and urad dal. Add the finely cut ginger,green chillies and fry for a minute.3. Add water, salt, grated coconut, asafoetida and curry leaves and allow it to boil.4. Simmer the heat and add the cooked cowpeas and roasted rice flour. Stir constantly tillthe mixture comes together so that it does not form lumps. Add extra water if required.Remove from heat when all the water is absorbed and the mixture is almost cooked.5. Take a small portion of the mixture and shape them to a circular adai (1/2 inchthickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.6. Arrange the adai in the Idli steamer or cooker and steam till cooked.7. Serve with Butter.

Vella Adai(Jaggery adai):


Rice flour, roasted, 1 cup

Dried Cowpeas(karamani)

3 tbsCoconut, grated cupJaggery, powdered 1 to 1 cupsGreen Cardamom, crushed 4Water For 1 cup of rice flour add 2 cups of water.

Method:

1. Soak the cowpeas in water for 4 to 5 hours and steam till cooked. Stain the water andkeep aside.2. Boil 2 cups of water in a pan. Add jaggery and allow it to boil till it dissolves completely.3. Add the grated coconut, cowpeas, crushed cardamom and roasted rice flour. Stirconstantly till the mixture comes together so that it does not form lumps. Add extra water ifrequired. Remove from heat when all the water is absorbed and the mixture is almostcooked.4. Take a small portion of the mixture and shape them to a circular form (1/2 inchthickness) with a small hole in the middle on a palm or banana leaf or a plastic sheet.5. Arrange the adai in the Idli steamer or cooker and steam till cooked.6. Serve with Butter.

PitlaiMarch 18, 2008 in Main Course, Recipes, Sambar/kuzhambu, Vegetarian Cooking | Tags: bitter gourd, brinjal, Main


Pitlai is another tasty south Indian dish similar to sambar. We do not use sambar powder,instead prepare with ground spices and coconut. This dish tastes best when mixed with rice


50/125

and eaten with papad(appalam).


Brinjal Pitlai:

Ingredients:





Refined oil 2tsp

Mustard seeds 1tsp

Turmeric powder tsp


Chana dal 2tbs



Asafoetida a pinch

Salt to taste


Curry leaves 4-5

Method:




51/125




Tips:


2. You can alternatively use vegetables like brinjal or drumstick or kothavaranga

(cluster beans) instead of bitter gourd. instead of bitter gourd.

Vatral kuzhambu



This dish is an all-time favorite to the traditional Tamilian. This may be prepared with awhole slew of fresh vegetables or marinated and dried(vatral) vegetables. This dish tastesbest when mixed with rice and eaten with papad (appalam). Vatral is prepared by soaking

the vegetables like manathakkali(black-nighshade), sundakkai(turkey berry), kothavaranga(cluster beans) in buttermilk, salt and dried in sunlight. These are also readily available insuper-market.When small onions is used as the main vegetable, the tangy taste of the tamarind, thearoma of the small onion in combination with curd rice, tastes like ambrosia.




52/125


Method:1. Heat the oil in a kadai and saut the mustard seeds, fenugreek seeds, red chillies, toor

dal and asafoetida till golden brown.2. Add the curry leaves, any one of the above mentioned vegetables and fry for 1-2 min.Add the sambar powder and fry for another 1-2 min till golden brown.


Note:1. If the kuzhambu is too watery and does not thicken, add 1 tsp corn flour in cup ofwater and allow it to boil till the mixture thickens.2. Instead of vegetables, if you select fried papad, follow the method as mentioned aboveand add the crushed papad at the end.

Poondu Milagu Jeeraga Rasam

March 3, 2008 in For Toddlers, Main Course, Main Course, rasam, Soups | Tags: Main Course, milagu jeera rasam,


This rasam tastes good and has good aroma. Pepper and cumin aid in digestion and havegood healing effect when consumed during cold or fever. Toddlers too would love the tasteof this rasam. Do not stir the rasam for toddlers and mix with dal and rice dotted with ghee.This rasam may be served hot as a soup.


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Method:

1. Soak the Jeera, black pepper corns, Toor dal, coriander seeds and curry leaves in cupof water for 20 to 30 min.2. Grind the soaked mixture along with garlic coarsely.3. Squeeze out the tamarind juice using 2 cups of water and boil the juice with asafetidaand salt. Stir well and boil till the raw smell of the tamarind disappears.4. Add the ground mixture and remove from heat when the mixture turns frothy.5. Taste and adjust the salt and add water to increase the quantity.6. Heat the ghee in a pan and saut the mustard seeds and add it to the rasam.7. Garnish with coriander leaves, if required.Note:

1. Do not grind the mixture finely as the rasam will become too hot to eat.2. You may discard garlic if you do not like the taste of it.









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Garlic peeled 1 cup



Cumin seeds 1 tsp

Channa dal 1tsp

Toor dal - 1 tsp

Urad dal - tsp


Mustard seeds tsp

Gingely oil 1 tbs


Salt to taste

Method:





5. Add the ground paste and salt to the above mixture. Remove from heat when thegarlic is well cooked.


Note:



55/125






Ingredients:





Cumin seeds tsp

Toor dal tsp

Channa dal tsp


Curry leaves 5 to 6


Mustard seeds 1 tsp

Asafoetida a pinch


Salt to taste


56/125

Method:


3. Heat the oil in a kadai and saut the mustard seeds, curry leaves, pinch of turmericpowder and asafoetida. Add the steamed vegetable (collacasia) and fry for a minute.4. Add the curd mixture and salt and allow it to cook on low heat, stirring continuously.Remove and garnish with coriander leaves, if required.

Tips:

1. Other vegetables that may be used brinjal(big or small), white pumpkin, cucumber,ladys finger, drum stick, potato, manathakali vatral, sundaikkai vatral and so on2. For use later, do not reheat this dish in the stove; use microwave oven instead.3. If you are using any of the following vegetables ladys finger, small brinjal, manathakalivatral or sundaikkai vatral, fry them in oil and then add to the curd mixture.4. If you are using any of these vegetables brinjal(big), white pumpkin, drumstick orladys finger, then steam cook them with salt and water.5. If you prefer using more coconut, then you may discard the dal and grind only the greenchillies, cumin seeds, ginger and grated coconut and follow the procedure from step 2.6. If the consistency is too thin, add 1 tsp of rice flour to 3 tbs of water and add to step 4.

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Cauliflower Sambar







Ingredients:


2 to 3




Mustard seeds 1 tsp

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