DEVAKOTTAI SAMAYAL ARAI

RED CAPSICUM PORIYAL This is very easy to cook and there are a very few ingredients needed. Ingredients: Onion - 1 medium, chopped Tomato - 1 medium , chopped Red Capsicum - 2, diced Garlic - 5 pods , chopped Chilli powder - 1/2 tsp or as per taste Turmeric powder - 1/4 tsp Salt - as per taste Seasoning: Oil - 1 tbsp Mustard - 1/2 tsp Urad dal - 1/2 tsp Cumin seeds - 1/2 tsp Curry leaves - few How to make - 1. Heat oil and put all the ingredients required for seasoning . 2. Add the chopped onion, saute, then add garlic and saute well, till onion becomes golden colour. 3. Now, add the diced capsicum and saute. 4. Then add chopped tomatoes and saute. 5. Add salt, turmeric powder and chilli powder, and mix well. 6. Now, close with a lid and simmer, for a little while. Remember that capsicum gets cooked fast. It tastes good if it is 3/4th cooked. Optional : After switching off the stove, sprinkle 1 tbsp of peanut powder or Roastedgram (Pottukkadala

PARUPPU PIRKANGAI This is a kind of Dal made with Ridge Gourd. You can also use chow chow(also called Alligator Pear) for this dish instead o f Ridge Gourd. This dish is easy to prepare for bachelors too.  You will need: Ridge gourd - 2 medium Split green gram - little more than 1/4 cup Tomato - 2 medium Garlic pods - 3 crushed Curry leaves - few Coriander leaves - 2 tbsp Chilli powder - 1tsp or as required Turmeric powder - 1/4 tsp Salt Cumin Seeds for seasoning   Now, 1. Peel the skin off the vegetable which you choose. 2. Heat 1tbsp oil in a pressure pan, put jeera and curry leaves. 3. Now, add the chopped vegetable and tomato together and saute for a minute. 4. Then add salt, chilli powder, turmeric powder, saute. 5. Add the washed dal now, along with 1 cup of water. 6. Now, pressure cook for 3 or 4 minutes. 7. When it is cooked, add the crushed garlic. This will give a special aroma to the dish. 8.  Garnish with coriander leaves. Parupp

Masala Panniyaram is a Chettinaad Special snack which can be prepared for any festivals like Diwali, or even as an evening snack. Ingredients needed: 1/2 cup - raw rice 1/4 cup - urad dal Onion - 1/4 cup chopped Curry leaves - few Green chillies - 5 to 7 as per taste Mustard seeds - 1 tsp Salt - to taste Oil - for deep frying Method of Preparation: 1. Soak rice and urad dal together in water for 2 hours.   2. Grind it in grinder or mixie into a vada batter's consistency.   3. In a pan , add 1 tbsp oil and add mustard seeds, chopped onion, green chillies, curry leaves and saute till the onion is transparent.   4. Now, add this and salt to the batter and mix.   5. Take a large spoon and spoon in the batter into the oil. Alternatively, you can also use your hand           and make balls and then put in the oil.   6. Fry them into golden colour and place on a tissue so that the excess oil is absorbed.   7. Serve with pudina chutney , coconut chu

This Sambhar Rice can be a very healthy meal for kids, who are picky. In this dish we can add any kind of vegetable except beetroot. If you can add green pepper or red pepper, it will definitely add a good taste to the dish. I have used carrot, peas, radish and potato. Let us see the method of preparation. Ingredients: 1/2 cup - Rice  1/2 cup - Toor dal 1 cup - chopped vegetables   Onion - 1 large chopped Tomato - 2 large chopped Curry leaves - few Mustard seeds - 1 tsp Hing (asafoetida) - 1/2 tsp Ingredients to make a fine Sambhar powder: Channa Dal - 4 tbsp Urad Dal - 3 tbsp Dhania (Coriander)Seeds - 2 tbsp Red Chillies - 5 nos. Jeera - 1 tbsp Fenugreek seeds - 1 tbsp Cloves - 3 nos. Cinnamon Bark - 1 inch piece Fry all these ingredients in 1 tsp oil, cool it down and grind into a fine powder. Method of Rice preparation: 1. In a pressure cooker, or an electric rice cooker, add the washed rice and washed toor dal.   2. Add the chopped

Tomato Chutney    This chutney is an easy- to- make recipe, with very few ingredients.   Ingredients:   Onion - 1 large   Tomato - 1 large   Ginger - 1/4 inch piece Curry leaves - few   Mustard seeds - 1/2 tsp Urad Dal - 1 tbsp   Red chillies - 2 Asafoetida(hing)- a pinch     Method of Preparation :   1. Heat 1tsp oil in a skillet and add mustard seeds ,urad dal, red chillies and hing. Fry them nicely.   2. Now, add diced onion, curry leaves and saute till it looks transparent. 3. Now, add the chopped ginger and saute for a minute.   4. Now add the diced tomato and saute well, after adding required amount of salt.   5. Switch off the stove and allow it to cool.   6. After it cools down, grind it into a chutney . Add 2 to 3 tbsp water to grind , if required.   This Tomato Chutney will be a perfect combination for idli, dosa, chapathi, adai dosai , .....   Tip :   * The gingery flavour and the hot taste of ginger will