DEVAKOTTAI SAMAYAL ARAI

Hello readers, This recipe is yet another of my creations. I used cooked white chick peas to make a side dish for Idli and Dosa. If you have any left over sundal , you can also use that. It is also healthy , because chick peas is highly rich in protein and fiber content. It is a quick side dish recipe, if you are using left over sundal ! Ingredients needed : White Chick Peas / Kabuli Channa - 1/4 cup (soaked , pressure cooked with salt) Onion - 1 large, chopped Tomato - 1 large, chopped Chilli powder - 1/2 tsp Turmeric Powder - 1/4 tsp Salt to taste Canola Oil for cooking - 1 tbsp Coriander leaves - 2 tsp chopped For tempering : Mustard Seeds - 1/2 tsp Urad Dal - 1/2 tsp Asafoetida - 1 pinch Curry leaves - few Let's prepare this dish * In a skillet, heat the oil and put all the ingredients under "tempering ". * Now add the chopped onions and sautee until they turn pink. Then add the tomatoes and sautee. * Add the turmeric powder, salt and chil...

This dish is a Chettinaad speciality. I just picked some garden fresh violet brinjals(eggplants). Back home, some countryside eggplants will taste yummy for this dish. You will need : Eggplants (fresh) - 1 lb Shallots - 10 small (can also be replaced with onion) Garlic - 10 small pods Tomato - 1 medium , cut into large pieces Tamarind - 1 lemon size, soaked in water and pulp taken Coriander Powder - 3 tbsp Red Chilli Powder - 1 tbsp Turmeric Powder - 1/2 tsp Salt - as per your taste Cooking Oil (any oil of your choice, I used Canola oil) - 2 tbsp for Tempering - Cooking oil - 1 tbsp Mustard Seeds - 1/2 tsp Urad Dal - 1/2 tsp Fennel Seeds - 1/2 tsp Asafoetida - 1/4 tsp Curry leaves - few , washed *Wash the brinjal well and cut each one into 2 pieces or 4 pieces , depending upon the size. *Now, put the cut pieces in a bowl of cold water. *Heat a thick bottomed pan and heat the oil. Once the oil is hot, add the shallots and garlic and saute     ...

  This is the panniyaram about which I mentioned about in the previous post Pillayar Nombu illai maavu  . Back home , my mom uses Karuppatti (palm jaggery) instead of Jaggery. That's how it got the name Karuppatti Panniyaram.This can be called sweet rice pancakes which are deep fried in oil ;) Use the maavu made for this panniyaram. Always save some dough before adding water, so that you can use it if the batter becomes too watery by mistake. Take the maavu in a bowl and add water spoon by spoon and mix well until it comes to the required consistency, as shown in the picture. Always save some dough before adding water, so  that you can use it if the batter becomes too watery by mistake. this is the right consistency Now heat oil in a heavy bottomed small kadai, because you can make only one panniyaram at a time.  The oil should not be too hot. Pour the batter using a flat spoon and keep splashing the oil on it. notice the size of the spoon...

Pillayar Nombu is celebrated in honour of God Pillayar  (Ganesha) by the Chettiars  on the 21st day after the Thirukkaarthigai Deepam, when Sashti Thithi and Sadayam (also called Shatabhisha) Nakshathra come on the same day. In US, it comes on Dec 26th, 2014. To make the ellai maavu , you will need Raw Rice - 1 cup Jaggery grated - 1/2 cup To prepare the rice flour, first soak the rice in water for 2 to 3 hours. Then drain the water and spread it on a paper towel or white cloth and let it dry for 20 minutes. Now, the when the rice is still wet, grind it in a mixie , into a powder. Sieve it and collect the coarse powder and grind it again and seive it. Repeat this until very less coarse powder is left.                                     In a pan, put the jaggery and add 2 tbsp of water and heat it until the jaggery dissolves completely. Now, sieve i...

  On a very chilly night, my son wanted to eat something really delicious chicken dish. Instead of going to  a restaurant, why not make something at home ? Oh yes! He asked for Chilli Chicken. It is the junkiest of all, but I chose to make it a little healthier version. I used lemon juice instead of vinegar and I did not deep fry the chicken pieces as it is done in restaurants. So, here comes the recipe I created , hoping that you to will read, prepare at home , enjoy and post the photos here ! To Marinate the Chicken : Boneless Chicken - 1 lb cut into 1 inch pieces Chilli Sauce - 1 tbsp Salt - 1/2 tsp Corn Flour - 2 tbsp For the Sauce : Lemon juice - take juice of 1/2 lemon or 1 tbsp (substitute for vinegar) Tomato Ketchup - 2 tbsp Soy Sauce - 1/2 tsp For the Gravy : Onion - 1 large cut into thick slices Green Capsicum - thick slices Green Chillies - as per your taste cut in to long halves and deseeded (I have used 4 ) Ginger - 1 inch piece, peeled an...

On a relaxed Saturday morning, I was thinking about what to make for breakfast. Hmm... why not make Oats Dosai and Tomato Chutney for breakfast. I roasted some old fashioned oats and powdered it. Just then, a spark came to my mind, to do something new with this powder.  AND..... here comes the new healthy recipe...... Oats Maavurundai  You will need :(makes 4 medium sized balls) Dry Roasted and Powdered Oats  - 1/2 cup Light Brown Sugar (naattu sarkarai)- 1/4 cup firmly packed Cardamom Powder - crush the seeds of 2 cardamoms Ghee / clarified butter - 1 tsp   1. In a mixing bowl, add the dry ingredients and mix well.  The brown sugar will not easily        mix  without lumps. So, if you need , you can put all the dry ingredients into the mixie and      run it  for a minute.       2. Now heat the ghee and pour it to the the dry mix.     3. Mix thoroughly...

எல்லோருக்கும் எனது இனிய தீபாவளி நல்வாழ்த்துக்கள் ! This is a very easy to make snack for diwali, nothing to go wrong in it. Just follow the instructions for a crispy melt in the mouth murukkus. I used freshly bought rice flour and urad dal flour from the store.   முறுக்கு செய்முறை : (makes 30 murukkus) Rice Flour - 1 cup Urad Dal Flour - 1/4 cup Butter - 2 tbsp at room temperature Salt- 1/2 tsp or as per your taste Carom Seeds ( also called Ajwain or Omam ) - 1/2 tsp Water - 1 cup In a large bowl, add the rice flour, urad dal flour salt and omam, and mix nicely. Now add the butter and mix well.  Now start adding the water little by little and make a soft dough.  Take a star shape disc in the presser and make murukku shapes on a butter paper or any plastic sheet. Heat oil in a pan and the oil should be medium hot.  Put one by one into the oil and fry till the bubbles go away.  Once they cool down, store i...

Hello viewers, Advance Diwali wishes to all of you ! I thought, why not try this very popular sweet "Badhusha" for this year's Diwali . If you follow the instructions step by step , the badhusha will come out really well. The store bought badhushas are very flaky... soft and sweet. This is because they add baking soda for preparing. But as we all know that baking soda is bad for our health, I did not use it in my recipe. I made bite-size badushas , because, generally sweet lovers tend to eat more , so smaller the better ! You can make 50 bite-size badhushas from the ingredients I have given. Maida ( All Purpose Flour )- 3 cups Butter  - 1/2 cup at room temperature Curd (Yogurt) - 1 1/4 cup for Sugar Syrup Sugar - 2 cups ( this is enough if you are going to soak the badhusha pieces few at a time) Water - until the sugar immerses 1. In a large bowl, put maida and butter and keep mixing well until, the flour is crumbly like sand. 2. Now, add the cur...