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Tuesday, August 19, 2014

PULI INJI / GINGER AND TAMARIND SAUCE




Here is the traditional Puli Inji- a hot and sour sauce made of ginger,green chillies and tamarind...A perfect digestive aid which is an important part of any traditional South Indian lunch/Sadya/Virundhu....

It is a perfect partner to curd rice or Kootu /poricha kuzhambu etc...


INGREDIENTS


  • TAMARIND EXTRACT OF 1 "SIZED TAMARIND BALL
  • GINGER-2 " PIECE
  • GREEN CHILLIES-4-6
  • MUSTARD SEEDS-1/2  TEASPOON
  • CHANNA DHAL-1 TEASPOON
  • JAGGERY - 1 SMALL BIT
  • TURMERIC POWDER- LITTLE
  • ASAFOETIDA POWDER- FEW PINCHES
  • SALT TO TASTE
  • OIL-2 TEASPOONS
  • CURRY LEAVES-FEW
METHOD

  • Skin the ginger and chop into tiny bits.Chop the chillies into tiny pieces.
  • Heat oil in a kadai. 
  • Splutter the mustard seeds and fry the channa dhal.
  • Add the curry leaves,ginger and chilly pieces. Fry well for a minute.
  • Add the tamarind extract and a some water.
  • Add the salt,turmeric and jaggery.
  • Boil well till the mixture thickens to a diluted sauce consistency.
  • Add the asafotida powder .
  • Remove from heat and serve hot.
  • It can be served as a healthy substitute to pickles too.

Monday, August 18, 2014

CASHEWNUT PULAV




Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS


  • BASMATI RICE-1 CUP
  • CASHEWNUTS-1/2 CUP
  • ONION SLIVERS-1/2 CUP
  • CAPSICUM SLIVERS-1/4 CUP
  • CUMIN SEEDS-1/4 TEASPOON
  • CINNAMON STICK-2 BITS
  • ELAICHI-2
  • SLIT GREEN CHILLIES -2
  • SALT TO TASTE
  • GHEE-1/2 CUP

METHOD

  • Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
  • When the grains are well cooked,Drain the cooked rice.
  • Heat the ghee in a pan.
  • Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
  • Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
  • Serve hot with any side dish of your choice.
  • The amount of cashew nuts  can be increased if you prefer a richer dish.




Sunday, August 17, 2014

COCONUT THUVAYAL/THENGAI THUVAYAL/THENGAI THOGAYAL





Here is a simple and tasty ethnic dish from

 the traditional South Indian  kitchen....

The tasty "coconut thuvayal"  generally called" thengai thogayal"...

It is easy to prepare and needs very few ingredients

that  are always readily available in any kitchen every day...

Usually it is prepared as a quick fix meal especially when there

 is no stock of  vegetables or you are pressed for time.




INGREDIENTS


  • COCONUT GRATINGS-2 CUPS
  • DRY RED CHILLIES -6-8
  • TAMARIND-1 cm. DIAMETER BALL
  • URAD DHAL-2 TABLESPOONS
  • OIL-2 TEASPOON
  • SALT TO TASTE

METHOD

  • Heat the oil and fry the red chillies and urad dhal lightly.
  • Add the fried mixture,cleaned tamarind ,salt to taste and coconut gratings in a mixie jar.
  • Grind to a coarse paste with little water.  
  • This thuvayal can me eaten as a side dish or can be mixed with hot rice and eaten with a fried /roasted appallam/papad.

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