Kondai kadalai-Chick pea-Kala channa Rasam

Usually we keep rasam..But this is some what different..Ya we added kondai kadalai here..Really it sounds great..Try it in your home and tell me a feedback friends..

Ingredients:

Chick pea/kala channa/kondai kadalai(black)-100 g
Onion-1
Tomato-1
Tamarind- small lemon size
Turmeric powder- a pinch
Red chilli-5
Garlic- 3 cloves
Asafoetida- a pinch
Mustard seed-1 tsp

Curry leaves

salt
oil

Preparation:

1. Boil and keep the kondai kadalai seperatly.(Pressure cook it for 12 vessels)

2. Then take a kadai and add 2 tsp of oil and add musturd seed after it spilt out add Asafoetida,Red chilli.

3. Add onion and tomato and saute well..

4. Now we can add tamarind extract and turmeric powder let it boil for 5 mins..

5. Later add the Boiled kondai kadalai with that water and check for salt..

6. Add the minced Garlic and curry leaves and coriander leaves..

7. Now kondai kadalai rasam is ready..

Potato Poriyal

Potato poriyal well go with curd rice and sambar rice..We can also stuff this in roti and make it as potato roti roll..We will learn this today..

Ingredients:

Potato - 1/4 k
onion-2
tomato- 1 small
Garlic- 10 cloves
mustard seed
urad dal
Curry leaves
salt
oil

Spicy powders:

Chilli powder - 1 tsp
Turmeric powder-a pinch
Garam masala powder -1/4 tsp
Coriander Powder - 1/2 tsp

Preparation:

1. In a kadai add a oil and add mustard seed,urad dal after it split it out add onion,curry leaves and saute
    it  well..

2. After onion turned into brown color add tomato and minced garlic.

3. Now add the boiled potato and add all the spicy powders and salt..

4. If you need sprinkle little water and allow it for 5 mins..

5. Now spicy potato poriyal is ready..Serve along with curd rice and sambar rice..

Sambar

Sambar is an Indias traditional item..We south indian call it as sambar while north indians cal it as dal.Basic thinks are same for dal and sambar only few procedures are different..So today we learn how to keep sambar..Are you ready to learn friends...??

Ingredients:

Toor dal-100g
Brinjal-2
Carrot-1
Beans-8
Small onion-10
Tomato-1 (big)
Green chilli-2(small)
Turmeric powder- a pinch
Sambar powder-4 tsp(For sambar powder click here Sambar Powder
Asaefotida- a pinch
Tamarind-a small lemon size
Curry leaves
Coriander leaves
oil
salt

Seasoning:

Mustard seed
urad dal
red chill-2

Preparation:

1. Pressure cook a toor dal with 2 glass of water,1tsp of oil,a pinch of turmeric powder and asefotida.

2. After 10 vessels switch off the flame and open the pressure cooker.

3. Add a cup of water to the dal n mash it well and add a 4 tsp of sambar powder.let it boil.

4. In mean time we can fry the vegetables.Take a kadai and add 5 tsp of oil and saute the onion,
    green chill and tomato.

5. After a min add the vegtables and saute well.once the vegtables boiled we can add these to boiled dal.

6. Let it boil for 10 mins..After 10 mins add the tamarind extract and allow it to boil for again 10 mins..

7. Now for seasoning fry everythink which i mention in seasoning and add in sambar..

8. Sambar is ready..Enjoy eating with hot rice and potato poriyal..:-)

Vendaikai Kara kulambu

Vendaikai kara kulambu is very easy to make..Once in a week my mom use to make this..So today we will learn how to make vendai kara kulambu..

Ingredients:

Ladies finger-8
Tomato-1
Small onion-8
Garlic -10 cloves
Sambar powder-4 tsp (For sambar powder click here Sambar Powder)
Tamarind - small lemon size
Curry leaves
Salt-1/2tsp

Seasoning:

Fenugreek - 1/4 ts
Toor dal- 1/2 ts
Vadagam- 1 ts
oil

Preparation:

Tamarind water extract:

1. Soak the tamarind and salt in water..let it be for 30 mins.After that extract a water alone.

 Making:

1. Take a kadai and add 6 tsp of oil..Then add fenugreek ,toor dal,vadagam.

2.Then add onion,garlic,curry leaves and saute till it turns to brown color.

3.Now add the tomato and saute for few mins.

4.Add the ladies finger and saute for fin mins.Now add the tamarind water extract (11/4 cup)
   and ad a pinch of turmeric powder.

5. After 20 mins remove from flame..(upto that it should be in low flame)..Enjoy eating with hot rice with appalam...:-)

Pal Payasam/Milk payasam

Pal Payasam is important dessert item in south indian cuisine..It also take major role in festivals like Diwali,pongal and all poojas..So today we will learn how to keep pal Payasam..

Ingredients:

Tapioka Pearl/javvarise -50g
Payasa Semiya- 50g
Cashewnut -10
Cardomam -2
Boiled Milk-200g
ghee-1 tsp
Sugar-100g
Salt a very little salt

Preparation:

1. Boil the tapioka pearl/jevvarisi with a couple of water and a pinch of salt.

2. After it came like pearl add semiya and the semiya boiled add the sugar.

3. Now for garnishing  fry the cashewnut in ghee.

4. Then remove the payasam from flame and add the boiled milk and add a cardomam powder and
    garnish with cashewnut..

5. Now tempting Milk Payasam is ready to serve...

Urad Dal crispy Vadai

Vadai will take important roll in traditional south indian festivals..Without this plaintain leave wont be fulfill in south indian culture..so today we will learn how to make crispy vadai..

Ingredients:

For Vadai batter:

Urad Dal-1/4k
Green chilli-8 to 10(small)
Ginger-small piece
fennel seed-1 tsp
salt

Mixing:
Onion-3
Rice flour-2 tsp
Curry leaves

Preparation:

1. Soak the urad dal for 1 hr.

2. Graind the dal,green chilli,ginger,fennel seed and salt.It should be in a consistency which i given below..

3.Then add the rice flour,chopped onion and curry leaves..

4.Now the vadai batter is ready for fry..

5.Take a kadai and add oil and fry a vadai..Now we got crispy vadai..enjoy eating :)

Sambar Powder

Ingredients:

Whole dry red chilli-1/4 k+50g
coriander seed-1 k
pepper-75 g
jeera-75 g
kombu manjal-25 g
Toor dal-100 g
bengal gram-100g
rice-100g
fennel seed-25g
Asafoetida-small box
curry leaves

Preparation:

1. Dry everythink in a direct sunlight..It may take two days to dry.

2. Then give it in flour mill make it as fine powder.

3. keep it in a tight box then only odour of sambar powder wont get spoil. 

Rasam Powder

Ingredients:

Jeera-50 g
Pepper-50 g
Coriander seed-25 g
Red chilli-8

Preparation:

1. Fry everythink in a dry kadai without oil.

2.Then powder it in mixee.

3.Have it in a tight box then only rasam will be more tasty..

Rasam

The South Indian cookery  will not be fulfill without Rasam..It takes important place in south Indian cuisine.So today we will learn rasam..

Ingredients:

Tomato- 1
Tamarind - small lemon size
Turmeric Powder- a pinch
Rasam Powder - 2 tsp (For rasam powder click here Rasam powder)
Red chilli- 2
garlic-3 to 4 cloves
Asafoetida - a pinch
Curry leaves - little
Mustard seed- 1/4 tsp
Salt
oil

Preparation:

1. Soak Tamarind in a cup of water with mashed tomato and salt.

2. Then take a kadai and add a tsp of oil for seasoning..Then add mustard seed after it burst it out add the         asafoetida.

3. Now add the red chilli.when adding this keep your flame low..because red chilli will spoile immediatly.

4. At this stage you can add tamarind water extract add turmeric powder and rasam powder leave till rasam     is frothy.

5. After rasam is frothy add the minced garlic cloves.

6. At last garnish curry leaves and corriender leaves.