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c c


    
by Kamala on January 7, 2010

In Tamil we call Coriander as u  and Curry leaves


as u

.

Coriander leaves are known   As it looks like


Italian flat parsley, it is also known as   
 .
Like greens, we can cook so many dishes with this. Both
curry leaves and coriander leaves are full of vitamins and
minerals with additional benefit of dietary fiber. Both
promotes digestion. Curry leaves are mainly used for
seasoning. Curry leaves are used in some Ayurveda hair
tonics as this encourages hair growth. Curry leaves
contains more vitamin µA¶.

Without coriander leaves and curry leaves, Rasam (Indian soups) won¶t taste good. They play an
important role in Indian cuisines.

c  approximately 15 minutes

 
m? Coriander leaves ± 1½ cup
m? Curry leaves ± 1½ cup
m? Tamarind ± small lemon size ball (adjust according your taste)
m? Red chilli ± 2 no
m? Ñreen chilli ± 2 no
m? Ñinger ± 1½ to 2 inch long piece
m? Black pepper ± 1 tea spoon
m? èesame oil ± 1 table spoon
m? ÿing ± ¼ tea spoon
m? èugar ± ½ tea spoon (optional)
m? èalt ± as per taste
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? rrad dal ± ½ tea spoon
‘? Curry leaves ± 2 to 3 no
[ 
m? Ñrind together all items except oil to a paste.
m? ÿeat a pan with oil and do the seasoning.

m? ]ow add ground paste and fry for few seconds; cook in low flame for 8 to 10 minutes or
till oil separates and nice aroma comes out of it; stir in between; also thokku colour
changes from light green to dark green colour.

m? Tasty Coriander and Curry Leaves Thokku is ready. This goes well with Curd Rice,
Chappati.
j8



m? -rying the mix in low flame till removal of moisture, helps to preserve Thokku for longer
period.
m? This can be kept in refrigerator for 10 to 12 days; without refrigeration, use it within 4 to
m?

-  


by Kamala on January 23, 2010

Ñreen peas (66  in Tamil,   in ÿindi) is


available in plenty during winter season. Though frozen
peas and dried peas are available throughout the year, fresh
peas taste better than frozen peas/dried peas. rnlike frozen
peas or dried peas, it does not need defrosting or soaking.
Any dish prepared with fresh green peas, either solo or in
combination will be liked by all.

Every winter season I buy this fresh green peas in plenty to


prepare  6 
  We like the flavor of this spread very much as I use very
limited spices in this spread. I keep this spread in fridge for 4 to 5 days for further use.

-resh Ñreen Peas èpread can be

m? used to stuff chappati or bread or poori.


m? used as a spread on chappati or bread or dosa.
m? relished as a side dish for rice or chappati or dosa or poori.
m? used to prepare cutlets by adding boiled potatoes or any other veggie with this.
m? used as a stuffing
‘? to make samosa by adding some boiled beans, carrot and potato.
‘? to make kara kozhukattai (dumplings) by adding some boiled beans, carrot and
potato.

 
m? èhelled fresh green peas ± 3 cups
m? Ñreen chili ± 7 to 8 no
m? Ñarlic cloves ± 8 to 10 no
m? Turmeric powder ± ǩ tea spoon
m? Coriander leaves ± few strings
m? Lemon juice ± few drops
m? èalt ± as per taste
m? §il ± 2 table spoon

[ 
m? Peel garlic cloves and cut into pieces; wash and boil green peas and cool it.

m? In a mixer put coriander leaves, salt, green chilli, turmeric, garlic and grind to a paste;
then add boiled peas and grind it partially.
m? ÿeat a pan with oil, add ground peas; add little water and mix well; adding limited water
helps to cook other spices like garlic, green chilli and turmeric; no need to add more oil.

m? Cook in low flame till the mixture is thick and leaves the side of the pan; add few lemon
drops, mix and remove immediately.

m? Cool and keep it in fridge for further use.




m? This can also be prepared with frozen green peas

-  c 
by Kamala on ]ovember 26, 2009

ÿere is a chutney by wet grinding tomato, coconut, garlic,


green chilli, onion, coriander leaves, curry leaves. In my
home, we call this as µ-usion Chutney¶. All the ingredients
used are fresh and no sautéing is involved. This chutney
suits well with all south and north Indian snacks. The nice
aroma and flavour of this chutney is liked by all in my
family.

   4

c  10 minutes approximately

 
m? Tomato ± 1 no
m? Coconut grated ± ½ cup
m? Ñarlic ± 2 cloves
m? Ñreen chilli ± 3 no
m? §nion chopped ± 1 table spoon
m? -ried chickpeas or chutney dal ± 1 table spoon
m? Coriander and curry leaves ± few
m? èalt ± as per taste
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? rrad dal ± ½ tea spoon
‘? Curry leaves ± few

[ 
m? Wet grind all ingredients together nicely, if needed add some water; do the seasoning.
m? This delicious chutney suits with idly, dosa, poori, chappati, upma etc.



-ew mint leaves can also be added in this chutney.

[ [
by Kamala on §ctober 8, 2009

[ango Ñinger ([ango is µ[angai¶ and Ñinger is µInji¶ in


Tamil) is a family of ginger or turmeric. The botanical
name for this is curcuma amada. This is available in certain
seasons only. This looks like normal ginger but it smells
like raw mango. èome call it as white ginger. This has the
best medicinal value and is very good for digestion.
[ango Ñinger pickle can be prepared with very less oil in short time. §ther than pickle, we can
use this in rpma, Lemon Rice, Curd Rice, Chutneys and so on. The pickle is very tasty and the
nice flavour is liked by most of the people. The pickle can be consumed after 4 to 5 hours of
preparation.

   4

c 10 minutes

 
m? [angai Inji ± 100 gm
m? Ñreen chilli ± 4 no
m? Lemon ± 4 no
m? èalt ± as per taste
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? Asafetida ± pinch
‘? Curry leaves ± few
‘? èesame/any oil ± ½ tea spoon

[ 
m? Wash, scrub the skin of mangai inji; wash again and cut into round slices.
m? Wash, cut green chilli into pieces (if you eat hotter, cut into small pieces); squeeze lemon
and take out the juice.

m? Put all together in a bowl, add salt and mix; do the seasoning and mix; you can use it after
4 to 5 hours as mangai inji pieces need time to absorb salt and lemon juice.


m? ·ou can keep this in fridge for one week minimum and without refrigeration for 2 to 3
days; toss the pickle one or two times daily.
m? The left over juice remaining in the bowl, can also be added in buttermilk or curd rice to
give a nice flavour to it.

[  
by Kamala on -ebruary 15, 2010

[angai Inji (Curcuma Amada) is very good for health


especially to cure stomach disorders. I use [angai Inji to
prepare Pickle with less oil and spices. ÿere is another
delicious Thokku prepared with [angai Inji.

It is a perfect side dish for curd rice. It can remain fresh up


to 2 weeks in fridge and for 4 to 5 days without
refrigeration.

c  20 minutes

 
m? [angai Inji ± 250 gram
m? Black pepper ± 1 tea spoon
m? Red chilli ± 6 to 8 no
m? [ustard ± ½ tea spoon
m? Asafetida powder ± å tea spoon
m? rrad dal ± ½ tea spoon
m? Tamarind ± small lemon size (adjust as per your
taste)
m? Curry leaves ± few
m? èugar ± 1 tea spoon (optional ± helps to balance all taste)
m? èalt ± as per taste
m? èesame/any oil ± 1½ table spoon

[ 
m? Wash, peel and slice mangai inji; put it in a mixer, add tamarind, salt, sugar, asafetida
powder, red chilli and black pepper; grind them well to a thick paste with little water.

m? In a heavy bottom pan, add half of given oil, do the seasoning with mustard, urad dal and
curry leaves; then add ground paste, mix well and cook in low flame; add remaining oil,
keep cooking; you can partially cover the pan with lid if required; adjust salt and cook till
oil separates from it; remove and cool.

m? Enjoy with curd rice or even with snacks.




m? Preserve it in an air tight container

[c   


by Kamala on §ctober 20, 2009

[int (Pudina in Tamil) Chutney for bread sandwich is easy to prepare at short notice. As no
heating is involved in preparing this chutney, it retains all minerals and vitamins of the
ingredients.

 
m? [int leaves ± 1½ cups
m? Coconut ± small piece
m? Ñinger ± small piece
m? Ñreen chilli ± 2 no
m? Lemon juice ± 1 table spoon
m? Roasted cumin powder ± ¼ tea spoon
m? èalt ± as per taste

[ 
Wet grind all items given to a fine paste. rse it as a filling in bread sandwich.



Do not add too much water in the chutney, to use it as a filling in bread sandwich.

[c c 
by Kamala on -ebruary 18, 2010

[int Coriander Chutney is a colorful and nutritive chutney. This is easy to prepare and goes well
with all south Indian snacks. As this chutney does not contain coconut or dal, it can be kept
without refrigeration even for a day.

[int is 6  in Tamil and Coriander is u  in Tamil.

   4 to 5

c  15 minutes

 
m? [int leaves ± ½ cup
m? Coriander leaves ± ½ cup
m? §nion medium size ± 2 no
m? Tomato sour ± 2 no
m? Ñreen chilli ± 4 no
m? Ñarlic ± 4 pods
m? Roasted cumin seed powder ± ½ tea spoon
m? Red chilli powder ± ½ tea spoon
m? èugar ± ¼ tea spoon (optional)
m? èalt ± as per taste
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? Black split gram or rrad dal ± ½ tea spoon
‘? Curry leaves ± few
‘? Cooking oil ± 1 table spoon

[ 
m? Chop and grind together all the ingredients nicely except items given for seasoning.
m? ÿeat a pan with oil and do the seasoning; add the ground items and fry for one minute;
cover and cook for minimum 5 more minutes; remove when oil separates from the
surface with nice aroma.
m? Tasty mint coriander chutney is ready.



m? rsefresh mint and coriander leaves.

!! " #


 
by Kamala on January 18, 2010

Ñooseberry is calledas in ÿindi and as   in


Tamil. I use ]ellikai to prepare ]ellikai Pachadi and
]ellikai Thokku. ÿere is    an oil less, spice
less pickle with ]ellikai. This a traditional pickle prepared
from olden days.

It is easy and takes less than ten minutes to prepare. During


gooseberry season, it is prepared in almost every home.
This pickle is good for patients who cannot eat oil or spice.

c  10 minutes

 
m? Ñooseberry ± 12 no
m? Water ± 3 cups
m? Turmeric powder ± ¼ tea spoon
m? Asafetida powder ± pinch
m? èalt ± ¾ tea spoon

[ 
m? Wash and keep gooseberry; boil water in a pan; when water starts boiling, add salt,
turmeric, asafetida powder and mix.

m? Add gooseberries immediately and switch off gas; close with a lid and keep it for
cooling; after 4 to 5 hours, you can start using ]eer ]ellikai; if you keep a gooseberry in
between your fingers and press it lightly, it will start opening up and the seed will try to
come out.
m? §il less, spice less ]eer ]ellikai is ready.



m? Take care that gooseberries are immersed fully in water.


m? The water in which gooseberries are immersed can be added in butter milk/curd rice to
get nice flavor.
m? Avoid preparing this pickle in large quantity; prepare in small quantity to last for two or
three days

! "   


by Kamala on August 18, 2009
]ellikai plays an important role in Ayurvedic medicine. In
north India, it is called as µAmla¶. In Indian cuisines, it is
used for sweet sour pickle, chutney, raitha/pachadi etc. In
south India some people like to keep this tree at home.
Like basil (tulsi) this also considered sacred. Even though
it tastes sour after eating one, if you drink water that tastes
sweet. §ver all it revitalizes our system.

  4

c  15 minutes

 
m? ]ellikai (gooseberry) ±10 no
m? Turmeric powder ± ¼ tea spoon
m? èalt ± as per taste
m? èugar ± ½ tea spoon (optional)
m? èesame oil/any oil ± 2 tea spoon
m? Roast and dry powder
‘? Red chilli ± 8 to 10 no
‘? -enugreek ± ½ tea spoon
‘? [ustard ± ½ tea spoon
‘? Cumin seeds ± ½ tea spoon
‘? Asafetida powder ± 2 pinch
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? rrad dal (split black gram) ± ½ tea spoon
‘? Curry leaves ± few

[ 
$
m? Wash and grate ]ellikai; remove the seed (èhortcut ± you can take the fleshy part and
put it in a mixer and just run the mixer slightly. Ñrated ]ellikai will be ready quick
enough)
m? Dry roast and powder the items given.

%

m? ÿeat a pan, add oil, do the seasoning; add turmeric powder, then grated ]ellikai and salt;
mix, close it with lid and cook for 2 minutes.
m? Add dry powder, sugar and mix well; cook for 2 more minutes and remove.

m? ]ellikai Thokku is ready. This goes well with curd rice and as a substitute for pickle.


m? Ñrating and cooking ]ellikai is one of the best ways as it reduces cooking time
drastically.
m? After grating, the ]ellikai seeds will be having tiny ]ellikai particles; put these seeds in a
cup of water; after one hour filter and drink; the water will be sweet and delicious and
also enriched with vitamins.

# c 
by Kamala on ]ovember 11, 2009

§nion chutney is the best match for Idli, Dosa and Adai.
With less oil and ease of preparation, this is the best
chutney for unexpected guests at my home. §nion and
tomato are used in most of the chutneys but as onion is the
main ingredient in this, I call it as §nion Chutney. This is
prepared without using coconut and dal. èo this chutney
will stand for more time outside the fridge and is good for
lunch boxes.

   4

c  15 minutes

 
m? §nion ± 3 no
m? Tomato small ± 1 no
m? Ñarlic ± 4 cloves
m? Red chilli ± 6 to 7 no
m? Tamarind ± small marble size (adjust as per your taste)
m? èalt ± as per taste
m? -or seasoning
‘? Curry leaves ± few
‘? §il ± 1 tea spoon
‘? [ustard ± ½ tea spoon
‘? rrad dal ± ½ tea spoon
‘? Asafetida ± pinch

[ 
m? Cut onion, tomato into big pieces; peel garlic.
m? ÿeat a pan with few drops of oil; fry red chilli, few curry leaves and remove; add few
drops of oil, fry garlic for few seconds, add onion fry for few seconds; then add tomato
and fry for few seconds; allow the mix to cool.
m? Ñrind all fried items with salt and do the seasoning with remaining oil.

m? èerve with Idli, Dosa, Adai.




If you find chutney hot due to red chilli, mix it with some sesame oil.

#   c 


by Kamala on July 21, 2009

§nion and Tomato chutney is easy to prepare at short


notice.

   èix

c approximately 20 minutes

 
m? §nion ± 3 no
m? Tomato ± 3 no
m? Red chilli ± 6 no
m? Coconut grated ± 1/4 cup
m? Curry leaves ± few
m? èalt ± according to taste
m? §il -2 table spoon
[ 
m? Chop onion, tomato; grate coconut.
m? ÿeat a pan with few drops of oil; fry red chilli,curry leaves and coconut by adding one by
one.
m? Transfer it to a plate and keep aside.
m? ]ow add onions and fry for a while till onion is transparent; add tomatoes and fry till
soft.
m? Allow the fried items to cool and then grind with salt by adding water as required.
 

m? use only red chilli.

èuits well with Dosa, Idli , Adai and rthappam.

&    


by Kamala on §ctober 10, 2009

Ridge gourd (Peerkankai in Tamil) is a delicate vegetable.


While peeling it, almost 30 to 40 percent of the vegetable
comes out as a waste. [ore over most of the vitamins are
under the vegetable skin only. Instead of throwing the
peeled skin, tasty thuvayal can be prepared easily.

 
m? Peeled skin from 4 Ridge gourds
m? Ñinger ± 1½ inch long
m? Red chilli ± 3 no
m? Ñreen chilli ± 3 no
m? Tamarind ± marble size (adjust according to your taste)
m? Asafetida ± pinch
m? èalt ± as per taste
m? §il± 1 tea spoon
[ 
m? Cut the ridge gourd skin into small pieces; chop ginger.
m? ÿeat a pan with oil, fry red chilli, green chilli, ginger, tamarind and remove; in the same
pan now fry ridge gourd skin and cook in low flame for 10 minutes; stir in between and
sprinkle handful of water; cook till the ridge gourd skin is soft; allow it to cool; grind all
items with salt in blender.

m? Tasty Peerkankai (Ridge Ñourd) Thuvayal is ready and suits well with rice.


m? Wash nicely and then peel the skin of ridge gourd.


m? Can be preserved in refrigerator for 4 to 5 days

 '&  
  
by Kamala on January 8, 2010

Roasted Bengal gram is known as 6 u in Tamil and is also known as chutney dal or
fried channa. This is one of the commonly found item in the grocery list of all houses in Tamil
]adu. This is used with coconut in most of the chutneys and also to make some sweets and
snacks. ÿere I have prepared a tasty Thuvayal with Pottu Kadalai.

At times there is a confusion between Chutney and Thuvayal (also called as Thugayal) The
difference I feel is, Chutney is semi solid or watery and Thuvayal is thick. Chutney needs
seasoning and Thuvayal needs no seasoning.
   4

c  5 minutes

 
m? -ried Channa (roasted Bengal gram) ± 2 table
spoon
m? Coconut ± 2 pieces
m? Ñreen chilli ± 2 no
m? Ñarlic ± 2 pods
m? èalt ± according to taste

[ 
m? Chop and grind all the given items, with little water.

m? Can be served with Variety Rice, Dosa, Idli, Kanji.




m? If you want you can grind without coconut also or reduce coconut quantity.
m? Those who don¶t like garlic, can replace it with pinch of asafoetida

[
  c 
by Kamala on January 17, 2010

Pudina Chutney is prepared in most of the homes regularly.


This is so popular and common dish. [int belongs to
[entha family, which has strong flavor. [int is believed to
be the best in treating stomach problems and tooth
problems. [int is used in toothpaste and also in mouth
fresheners.

As it helps digestion, this is used in Biriyani and in most of


the masala to prepare gravies. [int contains more iron and
is recommended for anemic patients.

   4

c  10 to 15 minutes

 
m? [int leaves ± 1 bunch
m? Coconut ± ½ of full coconut approximately
m? Ñinger ± 2 inch long piece
m? Ñarlic ± 2 pods
m? Ñreen chilli ± 1 no
m? Red chilli ± 1 no
m? rrad dal ± handful
m? Tamarind ± small marble size (adjust as per your taste)
m? èalt ± as per taste
m? §il ± 1½ tea spoon
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? rrad dal ± ½ tea spoon
‘? Curry leaves ± few

[ 
m? Wash mint leaves; peel and cut ginger, garlic; grate coconut.
m? In a pan, heat half of the oil, fry red chilli and urad dal till golden colour; then add ginger,
garlic, green chilli and fry for few seconds; then add mint leaves fry till the leaves shrink;
then add tamarind, grated coconut and fry for few minutes; allow it to cool; wet grind all
fried items to a coarse paste with little water; do the seasoning with remaining oil.

m? èerve with Rice or Chapati.




m? rse fresh coconut and fresh green mint leaves.

'   
by Kamala on èeptember 30, 2009

èeemai Kathrikai is also known as µChow- chow and


Bangalore kathrikai¶ in Tamil. It is called as µChayote¶ in
English. èeemai kathrikai belongs to gourd family like
melon and cucumbers. èome people also call this as
µAlligator pear¶ or µVegetable pear¶. It is used in Kootu,
Poriyal and èambar in south Indian cooking. Tasty
Thuvayal can also be prepared with this at short notice. It
suits well with Rice as well as Chappati as a side dish.

   2

c  15 minutes approximately

 
m? èeemai kathrikai ± 1 no
m? Coconut ± ǩ th of full coconut
m? rrad dal or split black gram ± 2 table spoon
m? Bengal gram ± 1 tea spoon
m? Red chilli ± 2 no
m? Asafetida ± pinch
m? Tamarind ± little (adjust according to your need)
m? èalt ± as per taste
m? §il ± ½ tea spoon

[ 
m? Wash, peel èeemai kathrikai skin, grate and keep; grate coconut.
m? ÿeat a pan with oil, add bengal gram, urad dal, asafetida powder and red chilli; fry till
dals are golden brown/red in colour and remove; add grated coconut fry for few seconds
and remove; add grated èeemai kathrikai fry for 2 minutes (as it is grated it needs less
time to cook).
m? ]ow grind all the above fried items with tamarind, salt by adding little water to a coarse
paste.

m? èeemai Kathrikai Thuvayal is now ready to be served as side dish to Rice or Chappati.


Tender èeemai Kathrikai suits better for Thuvayal

  ( c 


by Kamala on §ctober 2, 2009

èweet and èoar Dates Chutney is traditional north Indian


chutney. It is normally served with Dahi Vada. This
chutney is healthy too, as we add jaggery and dates (Kajur
in ÿindi, Pericham pazham in Tamil). I use this chutney
with other chat items also.

 
m? Dates chopped ± 2 table spoon
m? Cashew nut broken ± 2 table spoon
m? Raisins ± 2 table spoon
m? Jaggery grated ± ½ cup
m? Roasted cumin powder ± ½ tea spoon
m? Ñaram masala powder ± ½ tea spoon
m? Red chilli powder ± 1 tea spoon
m? Pepper powder ± ¼ tea spoon
m? Tamarind ± big lemon size ball (adjust according to
your taste)
m? èalt ± pinch
m? Ñhee/oil ± 1 tea spoon (for seasoning)
m? Cumin seeds ± 1 tea spoon (for seasoning)

[ 
m? èoak tamarind in 2 cups of water and extract the juice.
m? In a pan do the seasoning, add tamarind water, all dry spices; bring to boil.

m? When this reduces to half in volume, add jaggery; mix well and cook for 2 minutes; add
chopped dates, cashew nut and raisins; mix well and cook for 2 minutes; now the chutney
will be thick.

m? Ready to serve with Dhahi Vada.



·ou can replace jaggery with sugar & tamarind with amchur (dry mango powder).

c     


by Kamala on -ebruary 20, 2010

Thengai (Coconut) Thuvayal is prepared in many ways with slight variations. This is a very good
side dish for rice and can be mixed with rice also to eat. èometimes used as side dish for snacks.
Coconut is known as ÷  in Tamil and as in ÿindi.

   2
c  10 minutes

 
m? Coconut ± 1/8th of a full coconut
m? Ñreen chilli ± 1 no
m? Red chilli ± 1 no
m? Tamarind ± peanut size (adjust as per your taste)
m? Ñinger ± small piece
m? rrad dal ± handful
m? Asafetida powder ± pinch
m? Curry leaves ± few
m? èalt ± as per taste
m? §il ± ½ tea spoon

[ 
m? Peel and cut ginger into pieces; cut coconut into pieces.
m? ÿeat a pan, add red chilli, urad dal, asafetida powder and fry till urad dal is red; then add
ginger, curry leaves, green chilli and fry for few seconds; then add coconut and fry for
few seconds; remove and allow it to cool.
m? Ñrind all fried items with tamarind by adding little water.
m? Enjoy aromatic Thengai Thuvayal with rice.


m? rse fresh coconut.

 c 
by Kamala on July 25, 2009

Tomato plays a dominant role in making chutney. It is almost


available throughout the year.

   -ive

c  approximately 20 minutes.

 
m? §nion ± 1 no
m? Red tomato ± 5 no
m? Ñarlic ± 4 pods
m? Red chilli ± 6 no
m? èalt ± as per taste
m? §il ± 2 tea spoon
m? èugar ± ½ tea spoon (optional)
m? -or seasoning
‘? [ustard ± ½ tea spoon
‘? rrad dal (split black gram) ± ½ tea spoon
‘? Curry leaves ± few
‘? Asafetida powder ± pinch

[ 
m? Chop onion,tomato,garlic.
m? -ry red chilli and half of curry leaves in a few drops of oil in a fry pan; allow it to cool.
m? Ñrind together chopped onion,tomato,garlic with fried red chili, curry leaves adding salt
to a fine paste.
m? ÿeat a pan, do the seasoning and add the ground paste; mix well.
m? Cook in a low flame, till oil separates from the mix.
  "   )( )*) *   
&
by Kamala on èeptember 30, 2009

Potato (Aloo in ÿindi) is the best energy giving food for


humans. Potato is a starchy tuber crop, cultivated all over
the world. Potato can be cooked in any form like
boiled, mashed, shallow fried, deep fried either by peeling
the skin or with skin. It can be cooked solo or as a
combination with other vegetables. In whatever form it is
cooked, it is liked by all especially children. §ther than
starch, it has some minerals too.

ÿere I prepared a Raitha (nothing but Pachadi in Tamil)


with potato.

   4

c  10 minutes approximately if you have boiled potato.

 
m? 6   
m? -   
m? Ñ  
m? Ñ 
 
m? ½      
m? [
 
m? è  

[ 
m? a          
  

m? 
     


m? [  
 6 ½

 

m? r    


 c 


by Kamala on -ebruary 21, 2010

èalads are healthy and are part of any meal. èalads are
prepared by using boiled vegetables or raw vegetables or in
combination of both. èome salads need seasoning. It is
preferable to have salad with raw veggies and with
minimum seasoning.

I prepare a    often, as it uses easily


available ingredients and is easy to prepare. The
ingredients used in this salad like beetroot, carrot, onion,
tomato, lemon and cilantro are also good for health.

Beetroot is known as    in ÿindi and Carrot is known as in ÿindi.


c  10 minutes
   4

 
m? a  
m? c  
m? §  
m? ÷   
m? c   
m? „  
m? Ñ  
m? è  
m? -  
‘? [   
‘? c 
 
‘?  
‘? §  

[ 
m? c             
   
   


m? ÿ      


 
 

m? ÿ ? ??  


?
?
?
?
?
?
?

c"# &
by Kamala on January 23, 2010

Raitha¶s basic ingredient is curd that is seasoned with


spices and herbs. Indian cuisines are very much spicy and
to compensate it there are variety of raithas. They are
simple and easy to prepare and they give cooling effect
after eating. Raithas taste good if they are chilled and
served.

ÿere is simple     Cucumber is


called as  in Tamil.

   4

c  5 to 10 minutes
 
m? c   
m? §  
m? -   
m? ½      
m? ½    
m? c  
 
m? a÷  
m? è    

[ 
m? 6               
  


m? è
   
      




m? Ñ     

' " 


by Kamala on August 7, 2009

Kosambari is a type of fresh salad. It is a popular dish in Karnataka,


also prepared in other southern states at festive times. rsually it is
prepared with soaked split Ñreen gram (passi paruppu) or Bengal
gram (channa dal). èometimes fresh vegetables are added in it.
Also coconut and raw mango or lemon juice can be added and
seasoning with mustard is must. It is a mix of lentils, vegetables
and with only few drops of oil used, it is very good for health.
Except seasoning, all items are raw so nutritive value is more. Ñood
for people who are in diet. ÿere I prepared it with sprouted green
gram and with salad vegetables. It is very much colourful and also
attractive to eyes.

   4

c  15 minutes

 
m? è     
m? a    c    
m? c   
m? c    
m? ÷   
  
m? c  
  
m? Ñ   
m? §   
m? -       
m? -       
m? „  
m? è  
m? -  
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‘? r  
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‘?  
[ 
m? [ 
        

 

m? ü           



m? *   

 ' '"c



by Kamala on January 28, 2010

I often use chickpea after soaking to prepare curry or


sundal. ]ow my passion for sprouting has extended to
white chickpeas also. I love eating most of the legumes in
sprouted form because they cook easily and digest easily.
èprouted legumes play a dual role as vegetables and
legumes. èprouted legumes taste little sweet and are creamy after cooking.

èprouting: I soaked chickpea in water for 12 hours. After draining the water I kept it covered in a
wet cheesecloth for 24 hours. I sprinkled some water in between, then put it in an air tight
container and kept it in fridge. After 2 days, I saw amazing sprouts.

With this chickpea sprouts, I prepared a simple


  u   I mixed roasted
and powdered sesame in it to make it more delicious. It took only 5 minutes to pressure cook
sprouted chickpea (soaked chickpea takes 15 to 20 minutes in my pressure cooker).

White Chickpea is known as u  in Tamil and as   ! u  in


ÿindi.

c  20 minutes approximately

 
m? è   
m? Ñ     
m? è  
m? ÷   
‘? ¦  
‘? c   
‘? c   
‘? ½ 
m? -  
‘? [   
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‘?  
‘? §  

[ 
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m? ½

     




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m? ÷        

 + 


by Kamala on §ctober 19, 2009

èprouting of grains and lentils is a healthy practice, as it


increases the amino acids and vitamins. I read an article in
Wikipedia that says after sprouting, the protein and
vitamins increase to a considerable amount. èprouted
grains are fully nutritive as all parts like germs, brans and
enzymes are still in them. èprouting also helps to easy
cooking and digestion. The only drawback is sprouting
takes time and in case of wheat berries it took 2 to 3 days
to sprout.

èprouting can be planned and can be included in our menu at least thrice a week. This is high
time to introduce it to our younger generation. I used to sprout many varieties of grams and this
is the first time I tried to sprout wheat berries. I sprouted them in traditional method. èoaked for
overnight, tied in a cotton cloth and kept in open air. Rinsed them twice a day and sprayed water
in between. §n 3rd or 4th day, I got nicely sprouted wheat berries. I cooked sprouted wheat
berries as sundal for an evening snack. It took hardly 3 to 5 minutes in boiling water to cook
them soft.

   2 to 3

c  10 minutes other than sprouting time

 
m? ¦    
m? Ñ    
m? è  
m? -  
‘? [   
‘? r   
‘? ½ 
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‘?  
‘? §  

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m? a              
           

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m? ü è ¦a è   






m? ¦           

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  &


by Kamala on -ebruary 16, 2010

Tomato Raitha is a simple, easy to make tasty raitha. I prepare this as a side dish for any Veg
Pulao or Biriyani. Curd based dishes use less spices and are good for digestion.

 
m? -   
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by Kamala on §ctober 27, 2009

In this blog, I am giving name to all chutneys as my family


calls them. Boiled tomato chutney is also a type of tomato
chutney with less oil and spice. ]o need for a mixer to
prepare this chutney. If you have tomato and onion, you
can cook variety of side dishes for any snack. Both occupy a dominant role in my kitchen.

   6

c 15 to 20 minutes

 
m? ÷   
m? §  
m? Ñ  
m? Ñ 
 
m? ÷     
m? ½   
m? c 
 
m? è  
m? -  
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‘?  
‘? § 

[ 
$

m? ¦       


     
              
     


%

m? [                


    
     

m?         
  
÷    ü c 




·ou can also mash it in a mixer but run mixer only once. Boiled items should be mashed
partially to get the taste

c(c 
by Kamala on July 17, 2009

Chana dal aka kadalai paruppu chutney can be prepared at short


notice.

   -our

c  less than 30 minutes


 
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m? Ñ   
m? c   
 
m? ½ 
m? Ñ  
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[ 
$

m? c     

m?    


%

m? ÿ      



m? c        

m?     
  
     

m?     !          

m?      


,

m?     

m? Ñ
     



 

m?        



m?          
  

Chana dal chutney goes well with Idli, Dosa, Chapatti, Puri

   
'
by Kamala on èeptember 21, 2009

Payatham paruppu (split green gram) is widely used in


south Indian Poriyals and Kootus. It has medicinal value as
it cures mouth ulcers. It is also used as face pack for skin
conditioning. I have prepared payasam with jaggery and it
is a traditional µneivethdiyam¶ to goddess in my family
during ]avarathri (Durga Puja). This payasam is prepared
during other festivals also. It is good to take after fasting to
keep the stomach cool. After eating this, you feel light
when compared to other dals.

   4

c  25 minutes approximately

 
m? Payatham paruppu (split green gram) ± ½ cup
m? Powdered jaggery ± ½ cup
m? [ilk ± ½ cup
m? Ñhee ± ½ tea spoon
m? Cardamom ± 4 no
m? Cashew nut and raisins ± few

[ 
$

m? Dry roast green gram till red or till you sense the aroma; powder cardamom and fry
cashew nut and raisins in ghee; pressure cook green gram to soft consistency (two
whistles will do); boil powdered jaggery with ½ cup water for 2 minutes or till raw smell
goes.
%

m? [ash cooked green gram; in a pan take mashed green gram, filter and add boiled jaggery;
bring to boil and keep for 2 minutes; add cardamom powder, milk and keep it for few
seconds; adjust consistency as per your requirement; add roasted cashew nut and raisins.

m? èerve hot or chilled.



m? -resh coconut milk can be used in lieu of milk.


 ' -
by Kamala on August 2, 2009

The word Kozhakattai reminds us about Ñanesh Chaturthy. Apart


from Ñanesh Puja, in south India Kozhakattais are also prepared for
Varalakshmi puja, Aadi and Thai (Tamil months) during -riday
puja. Kozhakattais are of many types. èome are steam cooked like
modak and some are fried (as in [aharashtra).

Pidi Kozhakattai can be prepared as salty or sweet in taste. In Tamil


]adu in some ÿindu families, this is also offered to god to
celebrate the normal growth of the baby when the baby is 4 to 5
months old. Pidi Kozhakattai is easy to prepare and good for school
going children as it has less oil and easy to digest.

I prepared Pidi Kozhakattai with rice rava (broken rice).

  4

c 20 minutes

 
m? Rice rava ± 1 cup
m? Ñrated coconut ± 1/2 cup
m? §il ± 1 tea spoon
m? èalt ± as per taste
m? èeasoning
‘? [ustard ± 1/2 tea spoon
‘? rrad dal ± 1/2 tea spoon
‘? Bengal gram (chana dal) dal ± 1/2 tea spoon
‘? Red chilli ± 1 no
‘? Curry leaves ± few
‘? Asafetida ± pinch
[ 
$

m? In a fry pan do the seasoning, add rice rava and fry for 2 minutes; add coconut,salt and 2
cups of water.

m? [ix well and cook for 2 minutes so that the mix is thick; allow it to cool.
m? With wet palm shape it as shown in photograph and steam cook in a cooker or steamer
for 6 to 8 minutes.
m? èerve hot with sauce or any chutney.



m? ·ou can add chopped carrot to improve the nutrition value.


m? If you don¶t like red chilli, replace with green chilli.

 ' -
by Kamala on August 2, 2009

èweet Pidi Kozhakattais are mostly prepared with rice


flour (arisi maavu) for Puja. ÿere I have tried out with
Rice Rava. This Pidi Kozhakattai is not sticky and easy to
chew.

  4
c 30 minutes

 
m? Rice rava ± 1 cup
m? Jaggery chopped ± 1/2 cup
m? Ñrated coconut ± 1/2 cup
m? Cardamom ± 4 no

[ 
$

m? Boil jaggery with 2 cups of water; boil it till jaggery dissolves fully.
m? -ry rice rava in a dry pan, till rava turns to golden colour.
m? Add cardamom powder, coconut and dissolved jaggery; cook till the mix is thick.

%

m? Allow the mix to cool; with wet palm mould it as shown in photographs; steam cook for
10 minutes.

èerve hot.
 

m? Rice rava should be fried dry.


m? Coconut can be grated coarsely to give better taste.