KUZHI PANIYARAM | SAVOURY VERSION | South Indian breakfast recipes

AUTHENTIC CHETTINAD STYLE.

       Kuzhi Paniyaram  is a common South Indian Breakfast made usually with leftover idli/dosa batter,and  even i have made it  several times. But this time i learnt this from my friend ,who gave me exact recipe of making kuzhi paniyaram in their native place. It turned out so well and it was super soft and fluffy. From that i stopped making paniyarams out of left over idli/dosa batter. Check out my tomato kuzhi paniyaram and instant rava kuzhi paniyaram.

KARADAIYAN NOMBU ADAI | SWEET AND SAVOURY VERSION.

Karadaiyan Nombu (காரடையான் நோம்பு) is one of the major festivals celebrated among the Tamil Brahmin community usually in the month of March. It is celebrated at the moment when Tamil month Maasi  ends and month Panguni starts. Karadai is a special type of offering made on this day which is had after the Nombu which signifies fasting or Vratham. To know more about this festival and the rituals followed therein, do check out my sister’s post on Karadaiyan Nombu. Married women fast for the longevity of their husbands and break the fast by tying the yellow thread (manjal charade) around their neck and eating the sweet and salted Karadaiyan Nombu adais which have been offered to God. I usually make the Nombu adais using the homemade rice flour, however, to save time these adais can be made using store bought rice flour or idiyappam flour. Let us now proceed to the recipes of both the versions.

KEERAI MASIYAL and KEERAI PORIYAL

  TWO DIFFERENT VERSION OF MAKING SPINACH

       This time i am going to share two ways of making keerai,(spinach/greens) one is a semi gravy method and the another is a dry curry one.Last week when a bought 3 bunches of keerai from the Indian shop near my place, i wanted to cook all of them as it was so fresh.
    I bought the mullai keerai .(the one with the stem). For those in Singapore, we get Round spinach in fair price here, you can use that for this keerai masiyal.  My mom makes this masiyal in a traditional stone pot(Kal chatti).
Here comes the recipe for KEERAI MASIYAL. Check out my keerai kootu recipe  and keerai veppudu too.

POTATO CURRY RECIPE | URULAI KIZHANGU CURRY

 My mom makes this delicious Potato curry and used to enjoy this with hot rice and Rasam. Now whenever i see my kids relish the potato curry with Rasam rice , my memories go back to my childhood days.
Here comes the recipe for simple Potato curry. Check out my jeera aloo recipe and potato pottalam. 

PAAL POLI- MILK POLI RECIPE| AUTHENTIC RECIPES

Celebrating MY 100TH POST- Recipe updated with video

    Paal poli /Milk poli is an authentic Tamil brahmin recipe made in  our place during poojas . I wanted to give it a try for a long time, and finally i have decided to make this to celebrate my 100th post.
   My mom makes this so yummy and i learnt this from her and i used to help my mom whenever she makes this.Many times i wonder  how she makes so effortlessly for a lot of people. When i tried on my own, it came out well without disappointing me. Here goes the recipe for the Paal Poli. Check out my kadala paruppu poli and thengai poli too.

KOTHAMALLI THOKKU RECIPE, CORIANDER LEAVES THOKKU

          Kothamalli thokku recipe with step by step pictures.
Though i have attempted making thokku with Tomato,i never tried  kothamalli thokku on my own. Few weeks back, when i was  talking to a friend she was telling that she made kothamalli thokku that afternoon. After hearing the recipe, i wanted to give it a try ,since it was so simple to make.
            Thanks J, for the recipe.

CORIANDER LEAVES	2 BIG BUNCHES
RED CHILLIS	8-10 NO
TAMARIND	A SMALL GOOSEBERRY SIZE
SESAME OIL	4 TBLSP
MUSTARD SEEDS	1/4TSP
ASAFOETIDA	1/4 TSP
SALT	AS NEEDED

Picture Updated on 23-1-12


METHOD:

• Wash the coriander leaves and cut them with the help of kitchen scissors. Discard the stem.
• In a kadai, add few drops of oil and roast the redchillis ,tamarind and asafoetida.

Allow this to cool and grind this along with the coriander leaves along with salt.

• In a kadai, ad the sesame oil and throw in the mustard seeds.
• When it splutters add the ground coriander leaves to this and saute in low flame.

• Saute till the oil leaves on the sides and it gives a nice aroma.
• This will take approximately around 10-12 minutes.
• Allow it to cool and transfer it to a container.
• This can be stored in the fridge for 10-15 days.
• This thokku tastes well with curd rice and Paratha.

Note:

1. You can replace the redchilli with green chilli also.
2. A tsp of jaggery can be added to the kothamalli thokku.

Bread Paneer rolls recipe

Bread Paneer rolls recipe with video
Scrambled Paneer stuffed in bread made into rolls and toasted on tawa, a perfect kids friendly snack.
I made this yummy Bread Panner Rolls for our breakfast today. I have tried this cute and yummy rolls from Edible Garden.  My kids loved this a lot  and we also enjoyed a lot. I have given few variations to the recipe in the notes section. Also check out my

• Bread masala dosa rolls
• Masala bread toast

KATHIRIKKAI RASAVANGI RECIPE

BRINJAL RASAVNGI.
         This is the first time i am trying this rasavangi and i got the recipe from my mom during my visit to chennai last year. It came out very nice and i am sharing this  authentic recipe with you all.
Also check out my

• Poosanikai puli kootu
• Arai puli kuzhambu

INGREDIENTS

BRINJALS	5-6 NO.
TOOR DHAL (COOKED)	1 CUP
TAMARIND WATER	3/4CUP
URAD DHAL	1 TBLSP
CHANNA DAL	1/2 TBLSP
CORIANDER SEEDS(DHANIA)	1 TBLSP
COCONUT (GRATED)	2 TBLSP
REDCHILLI	4 NO
SAMBHAR POWDER	2TSP
SALT	AS NEEDED
TUMERIC POWDER	A PINCH
ASAFOETIDA	A PINCH
JAGGERY	1/4 TSP
MUSTARD SEEDS	1/2 TSP
OIL	1 TSP

METHOD:

• Slit the brinjals lengthwise and soak it in water(to retain the colour)

• Soak the tamarind in warm water for 10 minutes and extract water from that .
• In a kadai, add 1/2 tsp of oil and throw in the urad dhal, coriander seeds,redchilli and channa dal.
• Fry until it turns into a nice golden brown colour.
• Allow it to cool and grind it into a fine paste along with coconut.

• Heat the kadai and add the remaining oil and add the mustard seeds.
• When it splutters add the brinjals to this.
• Saute for a minute and add the tamarind water,sambhar powder,turmeric powder,salt and asafoetida to this.

• Allow this to boil for 7-9 minutes till the brinjal gets cooked.
• When it is done add the cooked toor dhal.
• Now add the ground paste to the rasavangi.
• If the mixture is thick add 1/2 cup of water to that and bring it to a nice boil.

• Add the jaggery to this  and switch off the flame.
• Mix nicely and add curry leaves to this.
• Serve hot  with rice.

Garlic chutney recipe | Side dish for idli dosa

Recipe updated with video    
This garlic chutney is my all time favorite ,which i learnt from my mom. This is a quite popular chutney in Madurai, my home town.  Almost all the household make this,also we can get this in all road side eatery outlets too. Somehow my husband and kids don’t prefer this garlic chutney,since it is bit spicy from the normal one i make. So i don’t make often at home. Few days back when i made dosa for dinner, i thought of making this one for me . I enjoyed this with dosa and my family had dosa with coconut chutney!!

Garlic chutney

  Preparation Time : 10 mins | Cooking Time : 5 Mins |Serves: 2-3

     Shallots | small onion   8-10
     Garlic   8-9 pods
     Red chili  6-7 red chili
     Tamarind   a small gooseberry sized
     Salt  as needed
     Sesame oil  2 tblsp
     Mustard seeds   1/4 tsp
     Curry leaves  few    
                                                  Video on how to make Garlic chutney

                            
     

Method:

• Peel the skin of garlic and shallots .
• Soak the tamarind in water for 10 minutes.
• Add the shallots, garlic ,red chili, tamarind and salt into the mixie. 

• Grind this into a fine paste.
• Transfer it to a bowl.

• In  a small pan add sesame oil and add the mustard seeds.
• When it splutters ,switch off the flame and add curry leaves.

• Add it on the top of the chutney.
• Serve with dosa or idli.

Potato cutlet recipe

Potato Cutlet recipe| Aloo cutlet, with video and step wise pictures, a popular snack of India made using potatoes, a super hit in parties. Potato cutlet is something, that I have attempted making a few times without any specific recipe or protocol. Since my family members loved it each time they insisted on me making this for my son's 5th birthday. No wonder it turned out to be a super hit. I made it in large quantities and hence deep fried the cutlets. For health conscious or elderly people, this recipe can be tried using shallow fry method. Since my son's birthday falls on a Valentine's day, I tried making heart shaped cutlets. It was slightly time consuming but his smile was very much worth the effort. You can try making them into round or oblong shaped ones. If you are craving for a slightly different taste then you can also try making the sweet potato cutlet or for a more crispy outcome you can try making the Semiya cutlets.