VadagaThogayal/Vengaya Vadaga Thogayal Tamizhar Samayal Tuesday

Vengaya vadagam aka thalippu vadagam is made in our households at the time of summer and in some house holds the same vadagam is made at the time of time of wedding called as Kalyana vadagam.
This vadagam is a dried version of shallots and spices which is used for tempering in karakulambhu,fish kulambhu.
Chutney made with this vadagam tastes delicious with idly and dosa.In our household this chutney is made for baby shower feast to accompany the rice varieties as it tastes good for the expecting mom taste buds.Now off to the recipe.......................

Basic information

Preparation time 10 minutes
Cooking time 5 minutes
Serves 2

Ingredients

Ingredient	Quantity
Vadagam	1tbs
Coconut(grated)	2tbs
Red chilly/varamilagai	4-5
Tamarind/puli	small gooseberry size
Shallots/chinna vengayam	4-5
Salt	1/2tsp
Oil	2 tsp

Method

Heat a tsp of oil in a pan,fry the red chilly and vadagam in a medium flame,remove it.Then heat another tsp of oil saute the shallots then goes in the grated coconut.Fry it for 30 seconds,put off the flame.Let it cool down.

To a blender jar add the red chilly,shallots,coconut,tamarind and salt,blend it to a coarse paste.Now add the fried vadagam and grind it to bit coarse paste with water as needed.

Simple yet flavorful chutney is ready.Serve it with fluffy idly.

• Do not too much vadagam otherwise the chutney will turn bitter.
• The vadagam needs to be fried in a medium flame otherwise that also tends to give a bitter taste.
• The amount of tamarind makes the chutney delicious and perfect,so adjust accordingly.
• My mom adds a tsp of sesame oil to this chutney while serving.

This recipe is off to Tamizhar Samayal Tuesday Event.

Sumber http://www.naliniscooking.com

Ragi(Kelvaragu) Cookies/Finger millet Almond Cookies

 

Coming to second day of blogging marathon#34,made ragi cookies for the snack box from Cook like Priya blog.She made the cookies only with ragi/fingermillet flour,I added1/4 cup of whole wheat flour and used confectioney sugar.The cookies came out crispy and crunchy,my lil one also enjoyed the cookies a lot.With no further delay lets move to the recipe...........

Basic Information

PreparationTime 15 minutes
Baking Time  15 minutes
Makes 15 cookies

 Ingredients

Ingredient	Quantity
Finger millet flour/kelvaragu maavu	3/4 cup
Wheat flour/gothumai maavu	1/4 cup
Confectionery  Sugar	1/2cup
Powdered almonds	1/2cup
Melted butter/vennai	1/2 cup+1tbs
Baking Powder	1/2tsp
Baking soda	a pinch
Salt	1/8tsp
Nuts for topping	as needed
Vanilla essence	few drops

Method

Dry roast the ragi/finger millet flour in a medium flame for 2 minutes without changing the color.In a mixing bowl add the all dry ingredients and mix it well.To this add the melted butter and vanilla essence.Mix it well with a spatula and make a dough.

Take a tbs of prepared dough and smooth in to a ball and flatten it,press the nut on top it and arrange it on a baking tray.Bake it in 375 F pre-heated oven for 10 - 15 minutes(mine took 13 minutes).

Cool it on a wire rack and store it in an air tight container.

Enjoy..........................................................

• For the almond powder,I coarsely blend the silvered almonds in a blender.If you want you can use the store bought almond powder.
• Don't melt the butter in the flame for a long time,it should not become ghee.
• Instead of vanilla,cardamon powder can also be used.
• Initially the dough may be crumbly while mixing, it will be like a dough its kneaded.If its too dry then add couple of tsp of milk and mix it well.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Macaroni Upma/Pasta Upma

Upma is always a big no in my house but this one and the idly upma is exceptional.My son who is a picky eater and doesn't like to take Indian lunch box dishes likes this fusion upma.As he prefers pasta without cheese and pasta sauce I make masala pasta and upma once in a while for his lunch box.
Coming to the recipe,I exactly followed the rava upma recipe,instead I used the elbow shaped pasta.
This recipe is off to Blogging Marathon #34 under the theme mess free lunch box.Here is the recipe............................

Basic Information

Preparation Time 10 minutes
Cooking Time      25 minutes
Serves 2

Ingredients

Ingredient	Quantity
Macaroni/pasta(elbow shaped)	11/4cups
Onion(chopped)	1(medium size)
Tomato(finely chopped)	1(medium size)
Green Chilly(slit into two)	2
Curry leaves/karivepillai	5-6 leaves
Coriander leaves/kothamalli	1tbs(chopped)
Red chilly powder/milagai podi	1/4tsp
Tomato Ketchup	1tbs(optional)
Cashews(broken)	1tbs
Salt	to taste
Oil	1tbs

For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Uad dhal/ulutham paruppu	1tsp
Channa dhal/kadalaparuppu	1/2tsp
Asafoetida/prungayam	a pinch

Method

Cook the pasta in a boiling water as per the instructions,drain the excess water and keep it aside.
Heat the pan with oil and do the tempering with the ingredients given,add the broken cashews,fry it.Then goes in the chopped onion,green chilly,and curry leaves.Saute it with a pinch of salt till transparent.Add the tomato and cook it for a minute,add the chilly powder and give it a mix.

Add in the cooked pasta and mix it well and cook it for a minute.Once everything is blends well add the tomato ketchup and mix it well.Finally add the chopped coriander leaves and mix it well.

Macaroni Upma is ready.

Enjoy............................................

• Mixed veggies such as chopped carrot,beans and peas can also be added.
• Use of smaller size or shape pasta suits best for this recipe.
• Adding the tomato ketchup is purely optional but gives a nice tangy taste.

Check out my fellow bloggers participate in Blogging Marathon#34.

Sumber http://www.naliniscooking.com

Rajma Curry/Kidney Beans Curry

Today's recipe is an easy to make rajma curry,hardly takes 30 minutes to cook in the pressure cooker if the rajma is soaked.The recipe I adapted from the booklet which comes with the pressure cooker.This recipe doesn't need any fancy ingredients and tastes delicious with both roti and rice.Now off the recipe.............................

Basic Information

Soaking time 5 hours
Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 2

Ingredients

Ingredient	Quantity
Rajma/Kidney beans	1/2 cup
Channa dhal/kadala paruppu	1/4 cup
Onion(finely chopped)	1no.(large size)
Green chilly(slit into two)	3
Ginger&garlic paste	2 tsp
Tomato(finely chopped)	2(medium size)
Coriander leaves/kothamalli	as needed(chopped)
Cumin seeds/jeeragam	1/4tsp
Bay leaf	1
Chilly powder/milagai podi	11/4tsp
Garam masala powder	1/4tsp
Oil	1tbs
Salt	11/2tsp

Method

Soak the rajma in water for atleast 5 hours,after soaking rinse it with water for couple of times,set it aside.
Heat a pressure cooker or pan with the oil,crackle the cumin seeds add in the bay leaf,follows the green chilly.Add in the chopped onion and saute it with a pinch of salt,then goes in the ginger&garlic paste.Fry it for a minute or two till the raw smell goes off.

Add the chopped tomatoes and cook it until mushy,now add the chilly powder.Now add the rajma and give it a mix.

Add around 11/2-13/4 cups of water.Add in the salt,bring it to boil.Put the lid and pressure cook it for a whistle then reduce the flame and keep it in a low to medium flame for 5-7 minutes.Put off the fire.Remove the lid once the pressure subsides.Now turn the stove on,slightly mash some the rajma with the ladle and let it boil for 2 minutes or till it becomes thick.Finally sprinkle the garam masala power and chopped coriander leaves.

Rajma curry is ready,serve it roti or rice.

Enjoy...................................................................

• The curry becomes thick on cooling,so adjust the consistency accordingly.
• A tbs of fresh can be added in the end for extra rich taste.
• Here I  finely chopped the tomatoes,if you want you can puree the tomatoes and used.

This is off to Cooking from Cook Book Challenge November week 4.

Sumber http://www.naliniscooking.com

Cauliflower Curry (Dry Version)

Today's recipe is a dry version of cauliflower curry goes very well with rice and roti.My mom uses green peas along with the cauliflower,but I used channa dhal.It came out so delicious and had it with sambar rice.Off to the recipe....................

Basic Information

Preparation time 10 minutes
Cooking Time 30 minutes
Serves 3-4

Ingredients

Ingredient	Quantity
Cauliflower florets	21/2 cups
Channa dhal/kadala paruppu	1/4 cup
Onion(finely chopped)	1no.(medium size)
Green chilly(slit into two)	2
Curry leaves/karivepillai	6-7 leaves
Coriander leaves/kothamalli	as needed(chopped)
Fennel seeds/sombhu	1/4tsp
Bay leaf	1
Chilly powder/milagai podi	1/2tsp
Corianderpowder/dhaniya podi	1tsp
Turmeric powder/manjal podi	1/4tsp
Oil	1tbs
Salt	11/2tsp

Grind to a fine paste

Ingredient	Quantity
Coconut(grated)	3tbs
Tomato	1no.(small size_
Fennel seeds/sombhu	1tsp
Ginger/inji	1/2inch piece
Garlic/poondu	2-3 cloves
Cloves/lavangam	2nos.
Cinnamon	1/2inch piece

Method

Cook the channa dhal in a pressure cooker for two whistles,put the cauliflower florets in hot water with a pinch of salt and turmeric powder.Cook it till it is 3/4 th done.Drain the water and set it aside.
Grind the ingredients given to a fine paste and keep it.

Heat a pan with oil and crackel the fennel seeds and add the bay leaf,saute the onion,green chilly and curry leaves.Add in the ground paste and fry it till the raw smell goes off.Now add 3/4 cup of water.

Let it boil,once the mixture becomes thick add the cooked cauliflower and channa dal.Mix it well and keep it in a medium flame and stir it in between.Finally sprinkle the coriander leaves and put of the fire.

Cauliflower curry is ready.Serve it with rice or roti.

Enjoy..............................................................

• After adding the ground paste fry it in a medium to low flame for 2-3 minutes otherwise the raw smell of ginger and garlic will be there.
• Instead of red chilly powder 2-3 dried red chillies can be added while grinding.
• Green peas can be used instead of channa dhal,if it is fresh peas then cook it microwave for 3-4 minutes and add.

Sumber http://www.naliniscooking.com

Chettinadu Chicken Curry - Chit Chat with Priya

I am so much thrilled and excited to share a guest post for my friend Priya Ranjit of Cook like Priya. Priya is one such caring and loving person I came to know in March through Facebook,after that we chat almost everyday and talked couple of times over the phone. When she requested me to do a guest post 3-4 months back I said yes.But it took such a long time as I was busy with y India trip and other personal things. I was in a dilemma about the recipe and finally ended up with the authentic chicken curry as Priya likes a chicken lot.

Click the below link  for the delicious and spicy chicken curry loaded with flavors from the freshly ground spices.

/search?q=chettinad-chicken-curry-chit-chat-with 

Thank you so much for this oppurtunity,Priya.Hope you like it.

Enjoy................................................................................

Sumber http://www.naliniscooking.com

Paruppu Paniyaram

Traditionally savory version of paniyaram is made with fermented batter made with rice and dhal or some times left over idly/dosa batter.But today's version doesn't need any fermentation can be made after grinding the batter.This recipe I noted down from a regional T.V cookery show and tried,it came out very well.But this tastes delicious and soft when it is served hot,now off to the recipe..........

Basic Information

Soaking time 3 hrs
Preparation Time 15 minutes
Cooking Time    20 minutes
Makes 30-32

Ingredients

Ingredient	Quantity
Idly rice or Boiled rice/pulungal arisi	1cup
Channa dhal/kadala paruppu	2tbs
Toor dhal/thuvaram paruppu	3tbs
Moong dhal/paasi paruppu	2tbs
Onion(finel chopped)	1(medium size)
Curry leaves/karivepillai(chopped)	1 sprig
Coriander leaves/kothamalli(chopped)	2tbs
Green chilly/pachamilagai(finely chopped)	3-4
Coconut(finely chopped)	2tbs
Salt	1tsp
Oil	3-4tbs
Mustard seeds/kadugu	1tsp
Urad dhal/ulutham paruppu	1tsp
Asafoetida/perungayam	a pinch

Method

Soak the dhal and rice together in water for 3 hours,grind it to a fine paste.Keep the pan with a tsp of oil,once it is heated crackle the mustard seeds,urad dhal.Add the curry leaves,asafoetida,and saute the onions till transparent.Finally add the coconut pieces and coriander leaves and turn off the stove.

Add this to the batter and salt,mix it well.Heat the Paniyarm pan,add 1/2 tsp of oil in each mould.

When the oil gets heated pour the batter 3/4 th of the mould.Once its cooked flip the paniyaram with the help or spoon or a knife and let it cook for a minute in a medium flame and drizzle little oil.

Paruppu Paniyaram is ready.Serve it with spicy chutney

Milagai Chutney/Kaara chutney(spicy chutney)

                               Here is the recipe for spicy onion and tomato chutney which goes very well  with the paniyaram.

  
Ingredients

Ingredient	Quantity
Shallots	20nos.
Tomato	2nos.
Dried Red chilly	10nos.
Tamarind Paste	1tsp
Salt	to taste
Mustard seeds	1tsp
Curry leaves	1 sprig
Sesame oil	3tbs

Method

• Grind the shallots,tomatoes,tamarind paste and salt together to a coarse paste.
• Heat a pan with oil and crackle with mustard seeds and curry leaves.
• Add in the ground paste and bring it to a boil and  to cook till the oil separates.
• Kaara chutney is ready.

Enjoy................................................

• This paniyaram tastes  well when it is hot and will be little hard after cooling.
• Cook it in a medium flame to get a nice and even browning.
• For the chutney if shallots are not available add 1 medium onion but taste better with shallots.

This is off to Cooking from Cook Book Challenge November week 3.

Sumber http://www.naliniscooking.com