Wednesday, August 27, 2014

Urid Chutney


Small Onion                1/2 cup
Urid Dhal                   1/4 cup
Red Chilli                   8
Tomato                      2
Tamarind                    A bit
Salt                            To taste
Oil for saute               2Tablespoon
Oil for seasoning         2Tablespoon
Mustard seed             1 Teaspoon
Curryleaves                10 leaves


Heat the oil for seasoning,then add ustard to splutter.Add  1teaspon of Uriddhall and roast it adding Asafoeditta and keep aside.Again keep the pan add 2 tablespoon of oil and urid dhall and start stirring by adding redchilli.When the uriddhall becomes   golden colour add onion till it becomes transparent. Now add salt and cut tomotos with a bit of tamarind and stir for 5 minutes.Allow it to cool.Then grind it to paste and transfer it to the seasonings.

This is served with Dosa and Iddli.

Onion Kotsu


Onion:                     3nos
Tomato:                  2nos
Chilli Powder                      1 1/2 Teaspoon
Garlic:                     6
Salt                        To taste
Poppyseed             1tablespoon
Cashewnut             8 nos
Coconut scrappings1/2 cup
Oil                          3 tablespoon
Sombu                   1Teaspoon
Jeera                     1 teaspoon

Procedure : 

Heat the oil and add Sombuand Curryleaves and season it.Add cut onions and garlic with little saltand saute this.Meantime make a paste of chillipowder with waterand keep aside.Add cut Tomatos and mix well adding prepared chillipaste. with salt to taste.Now grind coconut,poopyseed and cashewnut together and extract the juice.Add  to the mixture in the panand allow it to simmer for 5 minutes. Add curryleavesand remove.

This is good for serving with Iddly and Disa.               

Bath Powder for all


Whole Greengram:          1kg

Fenugreek                      3tablespoon

Kasthuriturmeric:             200gm

Edward Rose:                 50nos
(Rose used for making garland)


Dry all ingredients in the sunlight and drygrind to fine powder. Store in a tight container.

This is good for skin lusture,antiseptic. Hence can be used for Children. Elders also can use this.


Friday, February 21, 2014

7 cup burfi by Rama Soundararajan

7cup cake recipe:
  1. 1 and half cup-badam (powder it in the mixie. Do not soak or do not peel.)
  2. half cup -gramdal flour(kadalai mavu)
  3. 1 cup ghee
  4. 1cup milk
  5. 3 cups sugar (if you want you can add half cup more sugar)
In  a thick bottom vessel add ghee and slightly fry the gram flour and cool it.
Then add all the other ingredients and mix well.
Heat it  and stir continuously till it becomes thick consistency like mysore pak consistency.
Remove and spread on a greased tray.
Cool and cut into small pieces.

Sunday, December 29, 2013

Moong dhal idiappam

Ingredients for 4 servings

  1. Moon dhal -  3/4 cup (semi-cooked about 3/4th of the way)
  2. Red chilly - 5
  3. Green chilly  split - 2 nos
  4. Mustard - 1 teaspoon
  5. Channa dhal - 3 teaspoon
  6. Asafoetida - 1/2 teaspoon
  7. Oil - 2 tablespoons
  8. Salt to taste
  9. Curry leaves - 10 in number
  10. Turmeric powder - 1/2 teaspoon
  11. Coconut scrapings - 4 tablespoons (optional)
  1. Loosen the idiappam 
  2. Heat the oil and add mustard, channa dhal, red chilly, green chilly and asafoetida
  3. When the sesoning becomes golden color add the turmeric powder, curry leaves and salt
  4. Now add the loosened idiappan to the pan and slowly mix well
  5. Drain the water from the cooked idiappam and add this to the pan
  6. Mix well without mashing 
  7. Remove and serve
  8. Add 1 teaspoon of lemon juice 
  9. Add Coconut scrapings is options.

Black gram and Rajma curry


  1. Full Black gram - 1 cup
  2. Rajma - 2 tablespoons
  3. Tomato puree - ! cup
  4. Chopped ginger - 1/2 teaspoon
  5. Finely chopped onion - 1 cup
  6. Finely chopped garlic - 3 tablespoons
  7. Chopped coriander leaves - 2 tablespoons
  8. Salt to taste
  9. Turmeric powder - 1 teaspoon
  10. Chopped garlic - 2 tablespoons
  11. Chilli powder - 2 teaspoons
  12. Coriander powder - 2 teaspoons
  13. Jaggery - 1/2 teaspoon
  14. Oil - 2 tablespoons
  15. Cumin seed - 1 teaspoon
  16. Slit green chilli - 3 numbers
  17. Fresh cream - 3 tablespoon (optional)
  18. Butter - 1 tablespoon (optional)
  1. Wash and soak both the dhals for 6 to 8 hours
  2. Pressure cook dhals with 1/2 teaspoon salt for 5 whistles
  3. Now keep a pan on the stove and heat the oil
  4. Add the cumin seed, green chilly, garlic, onion, ginger and sautee for 10 minutes
  5. Then remove the dhal and mash it coarsely with a a spoon and add to the pan in the stove
  6. Add 3 cups of water to the pan and allow it to simmer
  7. Add the tomato pure, salt to taste, turmeric powder, dhania powder, chilli powder and jaggery
  8. Heat it til the curry becomes like idly mavu consistency
  9. Remove from the stove and add the chopped coriander leaves
  10. Adding butter of fresh cream is optional prior to serving
  11. Eat with roti, naan or dosai

Achu (mould) Murukku


  1. Maida flour - 1 cup
  2. Sugar - 1/2 cup
  3. Sesame seeds - 1.5 teaspoons
  4. Coconut milk - 2 cups
  5. Oil for frying
  1. Mix all the ingredients by adding coconut milk to a batter consistency
  2. Place the metal achu (mould) in a kadai (vessel) with oil and heat it till the oil reaches frying temperature. 
  3. Dip the achu in the mixed batter to 3/4 depth of the achu (mould) and transfer the achu to the hot oil with the batter sticking to it
  4. When the murukku comes out of the achu turn it to fry the other side.
  5. Remove it from oil when this becomes golden color
  6. When it becomes cold, the murukku will be crispy and ready to use
  7. It can be stored in an airtight container for 2-3 weeks