DEVAKOTTAI SAMAYAL ARAI

Hi all,  I am back with a new recipe after a long time . This is a very simple and easy recipe. You will need :  Penne Pasta - 1 cup Hard Boiled Eggs - 2 Rajma (Kidney Beans) - 1/2 cup cooked with a little salt Carrot - 2 , julienne cuts Green Beans - 10 to 12 julienne cuts Green Pepper (Capsicum) - 1 small - cut into thin slices First boil 4 to 5 quarts of  water in a large pot and add a tsp of salt and a tsp of olive oil to it. Take it off the stove , put the pasta in it and stir. It is done, when it is cooked to bite consistency, not too  soft. That is it. It is done. Drain it in a colander and show it under running tap water, so that it does not stick together.  Heat a pan, and pour 1 tbsp of olive oil (you can use your cooking oil too), add the onions, saute for a minute. Then add all the vegetables, salt and pepper powder and saute them until they are 1/2 cooked and crisp.  Now add the cooked pasta to this, and to...

Everyone love these Indian Crepes. Instead of making traditional white rice dosas, we can make Brown Rice Dosas. I tried these brown rice crepes from Brown Basmati Rice. You will need : Brown Basmati Rice / just Brown Rice -  3 cups  Urad Dal / Black Gram  - 1/2 cup Soak both the rice and the dal separately for 2 hours. Then grind them into a dosa batter consistency and add salt. Let it ferment for 5 to 6 hours . Make crispy crepes..

This is a yummy and healthy chutney which will be a good combination with Idli, Dosa, Chapathi / Paratha , Upma  and many more............. Most of the kids will not eat Red Capsicum if it is given as a Poriyal, or added to Biryani or Fried Rice, because of it's thick skin. If it is given like a chutney/ dip , the kids will love it. You will need : Red Capsicum - 1 large , deseeded and chopped Tomato - 1 large , chopped Oil - to sautee Salt as per your taste To temper: Mustard Seeds - 1 tsp Urad Dal (Whole Black Gram) - 1 tbsp Asafoetida powder - 1 pinch Dry Red Chillies -  2 medium (you can increase the quantity according to your taste) First, heat a pan and pour 1 tbsp any cooking oil. Once the oil is hot, add the ingredients for tempering. Let everything splatter. Now, add the capsicum pieces and saute for 2 minutes. Then add the tomatoes, salt  and sautee until they are well sauteed. Transfer the contents onto a plate and let it cool down...

This is a chettinaad delicacy............ Raw Rice - 1 cup (Sona Masoori Rice) Boiled Rice - 1 cup (Idly Rice) Urad Dal - 1/2 cup Fenugreek Seeds - 1 tbsp Salt  - as needed Kuzhipanniyaaram Pan / Electric Cake Pop maker Soak all the ingredients together for a minimum of 2 hours and grind it like idli batter. Add salt and let it ferment overnight. Heat the Kuzhipanniyaram Pan / electric cake pop maker, coat it with a cooking spray and pour little batter in each of the spaces and pour 1 tbsp oil on every kuzhipanniyaaram. When one side is cooked, turn it over, pour another tsp of oil on each one of them and cook. Once done, it is ready to eat . I use our traditional wooden stick to turn them over, but you can also use a fork. You can enjoy this kuzhipanniyaaram in a traditional way like this ............... when you heat the pan, pour 1 tsp of oil into each space and then pour the batter. Also, when you turn it over, pour 1 tsp of oil on each and cook. Tooooo Y...

Hello Readers, Here comes my newly tried recipe "Banana Chapathis". Whenever there are left-over full ripe bananas, nobody likes to eat them, because of the black skin . In this case, I used to bake banana -nut muffins or banana bread. This time, I tried something which is very quick and easy to make . All you need  is Banana - 1 ripe Whole Wheat Flour - 1 cup Butter - 1 tbsp softened (optional) Mash the banana in a bowl. Now add the flour and the butter to the mashed banana and make a dough. You won't need to add water for making the dough, if you are adding butter. But if you don't add butter, at this stage add water by spoon , if needed and make the dough. Now, roll them into chapathis and cook on both sides on the tawa. Just rub an oil dipped spoon on both sides of the chapathi and take it off the tawa (pan). Banana chapathis are ready to eat. Step by step pictures below... Kids will love this super soft chapathi / Paratha. The banana g...

This is a tasty snack made from whole wheat flour. It is healthy, because I have only baked instead of deep frying . I have not used butter in this recipe. You will need : Whole Wheat Flour (WWF)- 1 cup Milk - 1/2 cup + 2 tbsp Carom Seeds (Omam) - 1 tsp Salt - as per taste for a cup of WWF Turmeric - 1/4 tsp Chilli Powder - 1 tsp Oil - 2 tbsp Pre-heat oven to 350 degrees F. In a large bowl, add the dry ingredients and mix well. Now add the 1/2 cup of milk and make a dough. If needed add the 2 tbsp of milk. Now apply oil all over and set aside for 1/2 hour. Make equal large balls out of the dough and roll each one into a flat chapathi. Use any shape of cookie cutter and cut .    Arrange these in a row in the foil - lined baking tray. Bake for 7 minutes on one side and then turn them over and bake for another 3 minutes.   Hmm......... Yummy for kids and perfect with Tea for adults .

On this auspicious day of Tamil New Year , Sweet Mango Pachadi  must be prepared. It is a sweet and sour dish. You will need Mango - 1 Jaggery - 1/4 cup Onion - 2 tbsp chopped Mustard Seeds - 1/2 tsp Dry Red Chilli - 1 no. Curry Leaves - few Asafoetida/Hing - a pinch 1. Peel the mango, and cut into pieces, leaving out the seed and cook it in water on stovetop     until it is just cooked and not mashed. 2. In a pan, heat 1 tbsp oil, put mustard seeds, curry leaves and hing, let them crackle. 3. Add the chopped onions and a dash of salt and sautee them. 4. Now, add the cooked mango pieces along with the water. 5. Now, add the grated jaggery and let it come to a boil, switch off the stove. Mango Pachadi is ready !

On the Tamil New Year's Day, we have to cook dishes with all the 6 different tastes, i.e. அறுசுவை உணவு . Neem Flowers- dried - 1 tsp crushed Tomato - 1 medium Garlic - 2 pods crushed Tamarind - 1 lime size , soaked in water and pulp taken Salt as per taste Cumin  Pepper Powder - 1tsp Water - 1 1/2 cups to temper - Mustard Seeds - 1 tsp Pepper Corns - 5 Cumin Seeds - 1/4 tsp Dry Red Chilli - 2, broken into pieces Asafoetida - 1/4 tsp Curry Leaves - few 1. In a pan, heat 1 tbsp oil and add all the ingredients for tempering and let them crackle. 2. Then add the garlic , tomato and turmeric powder and sautee well. 3. Now add the tamarind pulp and 1 1/2 cups of water. 4. Once it starts to form bubbles around the pot, add the salt, cumin pepper powder and also sprinkle     the crushed neem flowers and switch off the stove . Note : If you are using fresh Neem Flowers, you can saute it in ghee and add to the recipe. Veppam Poo rasam is read...

எல்லோருக்கும் எங்கள் தமிழ் "மன்மத" புத்தாண்டு நல்வாழ்த்துக்கள் !  My grandma says Black eyed beans brings good luck ! But we need not restrict cooking this only on auspicious days. We can make it as a side dish. It is not only lucky... but also... it is high in dietary fibre, potassium, magnesium, Vitmain A...  I will be updating some health benefits of Karamani (black eyed pea) in my other blog. I will post the link here for your convinience. Black Eyed Beans Curry Black eyed beans - 1 cup (soak this in water for 1 to 2 hours) Onion - 1 large Tomato - 1 medium Chilli Powder - 1 tsp Coriander Powder - 2 tsp Turmeric Powder - 1/2 tsp Salt - as per taste Tamarind - small gooseberry size (soak it and take the pulp) Temper with Mustard seeds - 1 tsp Urad Dal - 1 tsp Curry Leaves - few Asafoetida 1. Pressure cook the beans with 1/2 tsp salt and water. 2.In a pan, heat 1 tbsp oil, add all the ingredients for tempering and allow them to crackle. 3. Add...

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...