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Showing posts with the label SIDE DISH FOR IDLI AND DOSA RECIPES

IVY GUARD GRAVY / KOVAKKAI MASALA

Hi   All, Here there is a take away where we use to buy sabji ,gravies very often. Once I tasted a gravy there . It was puli kuzhambu (Gravy with tamarind) which was made with ivy guard (Kovakkai) . It was awesome. Till then I was making only porial and fries with ivy guard. First time I tasted it as gravy and we all loved it. Then I started searching ivy guard recipes in Karnataka cuisine and my neighbour gave me this recipe.Here they add ground peanuts, sesame in many foods, likewise the gravy too made with sesame and groundnut. Sesame and groundnut gives nice rich flavour also it adds the silky consistency to gravy. Be careful while roasting the ingredients, make sure you don’t burn them. A little burning is enough to spoil the entire gravy, so always roast in low flame & keep an eye too. Note:  that till date I have not found the exact recipe of what I tasted in that take away, once I got I will share you that recipe too.   The rich , yummy...
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COCONUT IDLI POWDER / தேங்காய் இட்லி பொடி (TEXT AND VIDEO RECIPE)

Hi All, Aromatic, most flavourful and much easy to make coconut idli podi, recipe below, Cooking time : 20 mins. Servings : 10 members. INGREDIENTS : Grated coconut – 3 cups. Garlic – 2 nos ( full garlic) Urad dal – 1/2 cup Asaofoetida – 1/2 tsp. Dry red chillies – 10- 12 nos Salt – as required. METHOD : For your easy ref , here is the recipe video, Dry roast coconut till aroma.If you are using dry coconut (kopurai) then it will give double taste. Remove it to a plate and in same kadai dry roast rest of the ingredients till golden brown separately . When cooled down to room temperature except coconut grind all ingredients to little coarse powder. Finally add coconut and pulse for once or twice for very coarse powder. Over grinding coconut will leave oil and shelf life will be less.store in airtight container and can be used for about 10 days. If refrigerated the podi stays fresh for more than a month.
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EGG KUZHAMBU

தமிழில் காண : கிளிக்  Hi All, EGG KUZHAMBU! This is one of the regular gravy which i make in home at least twice a week. Very simple , yet spicy ,delicious and yummy too. Simple egg kuzhambu recipe is as below, COOKING TIME: 20 mins. SERVINGS : 4 members. INGREDIENTS : Egg – 6 nos. Onion - 1/2 no. Mustard – 1/4 tsp. Oil – 1 tsp. Curry leaves – few ( I didn't add). Coriander leaves – 2 tblsp. Salt – for taste. TO FRY AND GRIND : Onion- 2 nos. Dry red chillies – 4 nos. Cinnamon- 2 pcs. Cloves – 3 nos. Fennel – 1 tsp. Poppy seeds- 1/4 tsp. Cumin – 1 tsp. Coriander seeds- 4 tsp. Curry leaves- a sprig. Turmeric powder – 1/4 tsp. Ginger – 1” piece. Garlic – 6 pods. Coconut – 1/8 cup. Roasted channa dal – 2 tsp. Oil – 1 tsp. METHOD : Heat oil in a pan and add the roasting ingredients one by one except coconut and roasted channa dal. Fry in medium flame till all the ingredients turn golden brown. When...
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CHIDAMBARAM KOTSU

தமிழில் காண : கிளிக்  Hi All, CHIDAMBARAM KOTSU! I always want to try something new when it comes for sidedish , I have a note full of sidedish recipes but still when I think of “what to make for dosa today?” I feel bored of all the recipes😠😠. So my search of new sidedish recipe never ends 😁. I saw this kotsu recipe few days back and I was attracted by this name , as the recipe was very traditional I book marked the recipe and only today I got time to make it.This Chitambaram Gotsu is served for Chitambaram Nataraja Perumal along with Sambar rice (neivaithaiyam) ,So this dish is very famous in Chitambaram. The sideidish is like thokku / pickle that you can store it for days and enjoy , the kotsu goes well with dosa and Idli but it goes great with hot rice too. The yummy , tangy , spicy kotsu recipe is below, COOKING TIME : 30 mins. SERVINGS : 4 members. INGREDIENTS : Small brinjal – 10 nos. Onions – 1 no. Tamarind – coin sized. Chilli powd...
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PANEER KURMA / PANNER WHITE GRAVY

தமிழில் காண : கிளிக்  Hi All, PANEER KURMA / PANNER WHITE GRAVY! We make kurma in many methods and this method we say as White kurma ( Vellai kurma) , though the colour of kurma is not exactly white but still due to its pale colour we say as white kurma. We can make this kurma with any vegs ,egg .Today I made with paneer and served with warm water chapati. White colour does not compromise in spiciness of kurma ..the kurma tastes amazingly spicy and very aromatic that it goes great with roti and chapthi . See my other kurma recipes also, Virudunagar veg salna. Cauliflower peas kurma. Coimbatore style veg kurma. The yummy , spicy kurma recipe is as below, INGREDIENTS : Paneer – 1 cup Onion – 1 ( big) Tomato – 1 (medium sized) Green chilli - 3 Garam masala -1/2 tsp Mustard – 1/4 tsp Coconut oil – 1 tsp. Salt – as required. TO GRIND TO FINE PASTE: Coconut – 1/8 cup Roasted Channa dal -2 tsp Poppy seeds – 1/2 tsp Garlic ...
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Popular posts from this blog

KADAMBA / KANAVA MASALA /SQUID FISH CURRY

Hi, Sea has lot of creatures in it that we can cook and we were much more unaware of many . Squid fish is one among the yummy species which I was totally unaware even after coming to Chennai.One day in market I saw them and surprised that they are selling octopus ( it looked like that to me :)). Then I surfed in net and found actually they are squid ( kadamba / kanava) and not octopus , My friend Saranya cooked this gravy for us during her visit to our home .I copied the recipe from her and tried next week itself.Though the squid fish looks very weird the taste was so yummy and there is no fish odor in that.It just tasted like mutton. The cleaning part is little tricky but easy, I suggest once you finished cleaning dispose the waste immediately out of your house as the waste from squid fish is very smelly and also it starts leaving water .So dispose the waste of squid as quick as possible. Other than that the fish tastes heaven , spicy, yummy and very easy to cook. I have...
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WARM WATER CHAPATI / BEGINNER GUIDE FOR SOFT CHAPATI

தமிழில் காண : கிளிக்   Hi All, If you are a beginner in cooking ,then chapati is the toughest task that needs a lot of practice. When I was learning cooking my chapatis will be either crisp like disc or rubbery that you need to dentist after chewing😭 So I try so many versions to make my chapati perfect and this warm water method is one success method , This method is so easy that your chapatis will be very very soft and light. A few tricks to make your chapatis perfectly soft and puffy are , Add water little by little while kneading . Don't knead dough too dry , make slightly sticky dough so that while toasting it comes to perfect softness. The recipe of perfect soft chapati is below, COOKING TIME : 1 hour. SERVES : yields about 10 chapatis INGREDIENTS : Wheat flour – 2 cups. Salt – 1/2 tsp. Warm water – 1 cup ( appx). Oil / ghee – few drops. METHOD : In a wide bowl add wheat flour ,salt and mix , make a well in middle of flou...
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