Kappa story continues...Kappa dosa

HAHAHA...

Even if the kappa (tapioca) thoran/poriyal is still left out, here is one more chance of finishing it up.


The kappa dosa:

Pour rice dough and make a perfect dosa...

then apply the kappa thoran on top of the dosa and smear some ghee or cooking oil.

Allow it to cook for sometime. Then close the dosa into half so that it comes as a semi circle shapped one.



Smear ghee/cooking oil and cook for some more time...



Lotsa of kappa dosa....enjoy

The Kappa (Tapioca) story continues..Thoran/poriyal from Kappa

How to make Kappa thoran:

1. The plain boiled kappa is mashed.
2. In a kadai, pour 1 tbsp of cooking oil. when it gets heated, splutter some mustard seeds, urudhu daal seeds, kadalai paruppu seeds till it turns slight brown.
3. Add the chopped onions, chopped ginger pieces and garlic pieces, curry leaves and salt to taste and let it get fried till light golden brown.
4. Add chilli powder/green chillies at this stage and let it also get deep fried.
5. After this, add the smashed kappa to this and mix it throughly. Garnish it with corriander leaves.

Kappa puzhunghiyathu/ boiled tapioca

Simple and easy to make.

Chop off the skin of tapioca. Wash it thoroughly with water. Cut it into small pieces and boil it with little salt.


You may have it plain

Cheera thoran/ keerai poriyal

How to make cheera thoran/keerai poriyal:

Chop/cut the cheera/keerai/leafy green plant into small piece. Wash well with water before chopping. If possible, after chopping too. Cook it by sprinkling water when water gets dried. Add salt to taste and pinch of turmeric powder. Stir it often till it is done.

Heat 1 tbsp oil in a kadai, add 1 tbsp mustard seed, few uzhudu dhal seed, few kadala paruppu. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2-3 red chilly or green chilly, 2 onions chopped and fry it until they are slightly golden. Add curry leaves and stir fry. Add this seasoning to the above cooked cheera/keerai/leafy green plant.

Enjoy it with curd rice...

Podi dosai

Nothing great about it..

Just pour rice dough on the tawa like the typical dosa you prepare and sprinkle some idli podi that you get from the market and pour some ghee/cooking oil on top of it. Turn over and cook for 1 minute.

Voila..podi dosai...enjoy with cocunut chutney, tomato chutney..or apadiye sapadalam..;-)

Aloo Parantha/Aloo paratta

I learned this from my cook. I tried it on Deepavali for morning breakfast. Something special from my side to the family.

For stuffing:
Ingredients:

1. Potato - 1 to 2 chopped
2. Salt to taste
3. Mustard seeds - 1 tbsp
4. Onion - 1 to 2 chopped
5. turmeric powder - 1 pinch
6. Chilli powder (optional)..I have not put as children will reject it saying "Spicy"
7. Green chillies chopped ..(optional ...same reason as above)
8. curry leaves and coriander leaves for garnishing.
9. Ginger and garlic - chopped

Method of preparation:

1. Boil the potatoes with a pinch of salt
2. In a heavy bottom kadai, pour 1 tbsp of cooking oil and heat it. Splutter some mustard seeds, urudhu daal seeds, kadalai paruppu seeds till it turns slight brown.
3. Add the chopped onions, chopped ginger pieces and garlic pieces, curry leaves and turmeric powder and salt to taste and let it get fried till light golden brown.
4. Add chilli powder/green chillies at this stage and let it also get deep fried.

5. After this, add the smashed boiled potatoes to this and mix it throughly. Garnish it with corriander leaves.


To make paratta:

Mix 2 cup of wheat flour with required water to make it as a dough for making chapathi's.

Take a big ball of wheat dough and first flatten it into a small circle. Then take a small ball of the stuffing and keep it in the center of the flattened wheat dough and cover this stuffing by making a small pouch of the wheat dough. Then once again press it down and flatten it into a chappathi size circle.

In a preheated tawa, pour some ghee and then place the flattened paratta and allow it to cook for some time. Then turn over

and smear some more ghee on its surface and allow it to cook. If you see it will come out nice and glossy...


and ofcourse, the smell haunts the whole kitchen..

Varey waah!!! khiya masa khai




You can enjoy with curd and pickle.

Mixed vegetable rice

When i came back from office, i found that the rice which had been cooked for lunch remained untouched. I decided to make a quick vegetable rice. This is one way by which i can forcefully make my children eat all the veggie's...

I used microwave for this.

Here is how i made:

Ingredients
1. 2 chopped carrot
2. 2 chopped onions
3. few beans
4. 1 chopped potatoes
5. 1 chopped capisicum
6. ginger and garlic - small pieces
7. somphu, cloves, cinnamon, bay leaves - little
8. cooking oil - 1 tbsp

Method of preparation:

1. Steam the already cooked rice with a pressure cooker/ outside to make it hot.

2. In a microwave safe bowl, pour some oil and put the onions, somphu, cloves, cinnamon, bay leaves and cook it for 2 - 3 minutes. stir the contents in between.

3. Added the chopped vegetables, salt to taste, 1/2 tbsp of gram masala powder. Mix it well and cook for 6-7 minutes.

4. I transferred the whole content to a mudpot and also added the already warmed rice to it and mix the whole content and cook for another 5-6 minutes.


It came out very well. It looked colorful and tasted yum...



My daughter tasted and said "Emh...Delicious"..and my children finished the whole plate...Not bad....

Tomato Rasam

Remember i was telling that one of my DH's classmate visited us and I prepared katti sambhar, Tomato rasam and wheat seva payasam.

Here is how i prepared tomato rasam:

Ingredients:

1. Jeerakam seeds - 1 tbsp
2. Mustard seeds - 1 tbsp
3. curry leaves for seasoning, coriander leaves for garnishing
4. Cooking oil - 1 tbsp
5. turmeric powder - little
6. tamarind - little
7. 2 chopped tomatoes
8. Resam powder - 1 tbsp
9. Asefodia - little
10. fenugreek - little
11. Chilli powder/pepper powder - 1/2 tbsp

Method of preparation:

1. Take 2 cup of plain water. In that squeeze the tomatoes with hand. Add turmeric powder, salt to taste, the soaked tamarind water/1 tbsp of ready made tamarind puree, chili powder/pepper powder.

2. In a heavy bottom kadai, pour some cooking oil and when it is heated, splutter some mustard seeds, jeerakam seeds, few fenugreek seeds, asefodia (small piece), 2-3dry chilli. Add lotsa of curry leaves too. Then add the water liquid mentioned above to this.

3. Allow it to boil. Add 1 tbsp of Readymade resam powder, some coriander leaves and mix it well. simmer for 1 minute. Then throw some asefodia powder in it and close it with a lid so that the aroma does not escape.

Emh!!! Resam is in the air...

Enjoy with plain white rice and pappad and pickle...

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So dear lovely visitors, please enjoy the various dishes and pass on your valuable comments. I would be really happy if you try some of my recipes. Please do let me know your outcome.

Thanks,
Happy cooking :-)
Sumy Sunil

Katti Sambhar

How to make Katti Sambhar:

Cook Sāmbhar paruppu (say 1 ½ cup) in a pressure cooker with required water.
Cut drumstick into pieces of 1 ½ inch length. Cook drumstick in sufficient water separately with a pinch of salt and a pinch of turmeric powder.
Chop 2 onions, 2 ripe tomatoes and slit 2 green chilies, 2-3 broken red chilly. Some curry leaves and few coriander leaves to give the aroma for seasoning..
In the kadai, pour some oil and when it gets hot, splutter some mustard seeds, some jeerakam seeds. When it is done, Add chopped onions, tomatoes, green chilly, some curry leaves to the above mix. When it has become soggy, add 1 tbsp of Kashmir chilly powder, 2 tbsp of malli (Coriander seed) powder, 1 tbsp of ready-made Sāmbhar powder, salt to taste, 1 pinch of turmeric powder if one want more yellow color. Mix it thoroughly. When the raw smell of the powder is gone, add the cooked Sāmbhar paruppu and the cooked drumstick and mix it well. Add the tamarind ( a small lemon size) soaked water. (depends on how much tanginess one wants). Let it to boil. Sprinkle some salt to taste.

Before you take out from the stove, sprinkle some asafetida powder and coriander leaves. Close with a lid so that the aroma does not leave.

By katti , I mean the gray should come out with thick consistency. Not the usual watery sambhar…




One can enjoy this katti sambhar with Chappathi, Plain white rice, Idli, Hot Dosa

Masala dosa

This is an item which is easy to make and my children loves to have.

How to make Masala dosa:

Ingredients for making the masala:

1. Potato - 3 to 4 chopped
2. Salt to taste
3. Mustard seeds - 1 tbsp
4. Onion - 1 to 2 chopped
5. turmeric powder - 1 pinch
6. Chilli powder (optional)..I have not put as children will reject it saying "Spicy"
7. Green chillies chopped ..(optional ...same reason as above)
8. curry leaves and coriander leaves for garnishing.
9. Ginger and garlic - chopped

Method of preparation:

1. Boil the potatoes with a pinch of salt
2. In a heavy bottom kadai, pour 1 tbsp of cooking oil and heat it. Splutter some mustard seeds, urudhu daal seeds, kadalai paruppu seeds till it turns slight brown.
3. Add the chopped onions, chopped ginger pieces and garlic pieces, curry leaves and turmeric powder and salt to taste and let it get fried till light golden brown.
4. Add chilli powder/green chillies at this stage and let it also get deep fried.
5. After this, add the smashed boiled potatoes to this and mix it throughly. Garnish it with corriander leaves.



Pour the rice dough
on the tawa and make it to spread in a circle shape. This is called Dosa.


Apply the masala on top of this Dosa. I pour some oil/ghee on top of it. Then fold it into half to give a semi circle shape.


Emh...delicious masala dosa....

Meen Kuttan/Fish curry

How to make fish curry:


Ingredients:

1. Cleaned fish pieces
2. Tumeric powder - 1 tbsp
3. Chilly powder - 2 tbsp
4. Coriander powder - 3 tbsp
5. Koda puli - 3-4 pieces nicely soaked in water for 10- 15 minutes /Tamarind - 1/2 lemon sized
6. curry leaves
7. chopped ginger pieces, chopped onions
8. Tomatoes - 1 (optional)
9. Cocunut milk - 1 cup (keep seperately the first milk, the second milk)
10. Finely chopped small onions ( 1 handful)

Method of preparation:

1. Mix all the ingredients mentioned above except the finely chopped small onions in a heavy bottom kadai/mudpot with required water and also the second milk so that the fish remains inside the gravy. Fish curry tastes authentic when cooked in mudpot..and tastes divine after 1 day...


2. Bring the whole content to boil. Reduce the burner and cook for another 5-7 mintues. Ensure that the fish is cooked. Check can be done by removing a part of the fish and tasting it...By the time, the fish is done, pls don't exhaust the fish pieces in the pretext of testing..LOL..When it is almost done, add the first cocunut milk and simmer it for a minute or two.



3. In another small kadai, throw some oil and add the chopped small onions and deep fry it till it becomes dark brown. I also add curry leaves here.

4. Then just pour out the fried onions on top of the meen curry..Emh!!!!!!



You can relish it with hot plain rice

Meen varuthadu thakkali chutneyill/ Fish fry bathed in Tomato chutney!!!

Don't get intimidated by the title...LOL...

I usually apply the regular powders on the fry piece and just end up doing a vanilla fish fry ...My family got fed up with the same taste and same aroma..Hence i thought i will try something different this time with a touch of tomato chutney...Thought let me give it a shot...it came out well too..

Ingredients:
1. Tomato chutney
2. Cleaned Fish pieces
3. chilly powder
4. Salt
5. Corainder powder

Method of preparation:

1. Apply all the ingredients to the cleaned fish pieces and marinate for say 1/2 hour to 1 hour.
2. In a heavy bottom kadai, pour cooking oil and allow it to heat.
3. When it becomes hot, throw the marinated fish pieces. Turn it around after the bottom is done so that it is cooked all over.



Emh!!! My son comes running to the kitchen the moment the smell haunts the whole house..."Amma, give me chicken, chicken,...ummh!!! "..I go "It is not chicken, it is fish"...He comes back.."give me chicken, chicken".."Aiyo, fish"..."Ammey, give me chicken, AMMEY"...Me : "OK, your chicken"...he hardly knows the difference between chicken and fish..anything non-vegetarian is chicken for him..LOL

Wheat seva payasam

We invited one of my DH's schoolmate for lunch and I prepared a quick payasam with the available stuffs at home...Let us start with the ingredients first:

Ingredients:
1. Wheat seva - 1/2 packet
2. 1/2 litre of boiled milk
3. Cashewnuts, raisins - 1 handful
4. Ghee - 1 tbsp
5. Sugar - 1 and 1/2 cup

Method of preparation:

1. Pour ghee in a heavy bottomed kadai and heat it. Throw the chopped cashenuts, raisins and let it fry till it becomes light golden color. Make sure it is not burned or charred. Remove it from the kadai and keep it aside.
2. In the same kadai with the leftover ghee, fry the wheat seva. Pour in some more ghee if required.
3. Then add little water to the fried wheat seva and allow it to cook. Add the whole sugar to this.
4. Once it is almost 3/4th cooked, pour in little milk and allow it to cook fully. Add the remaining milk incremently. Stir it often.
5. Last but not the least, add the fried cashewnuts and raisin.

Emh!!! Enjoy the aroma and the payasam.....Emh!!!


One can refrigerate it and have it cold..it sweets yum!!!

Vegetable biriyani - (using Microwave oven)

Remember I've been nattering about my new purchase for Deepavalli this year..The Microwave oven..I attended a session on Microwave cooking ..The first dish they showed is Vegetable biriyani...Here goes the ingredients and method of preparation:


Ingredients:

1. 1 chopped onion
2. Cooking oil
3. Cloves/cinnamon/Somphu/Bay leaves/Kasakasa seeds
4. Basmathi rice - 1 cup (soak it in water for 20 mintues). I used boiled rice instead.
5. Ginger garlic paste/chopped and crushed ones
6. 2 chopped carrot
7. 1 chopped potatoes
8. few green peas
9. few chopped beans
10. chilli powder - 1 tbsp
11. Salt - 1/2 tbsp
12. gram masala powder - 1 tbsp
13. turmeric powder - 2 pinch
14. 1 chopped tomatoes
15. curry leaves


Method of preparation:

1. In a microoven safe big bowl, add chopped onion and all Cloves/cinnamon/Somphu/Bay leaves/Kasakasa seeds and 2-3 tbsp of cooking oil and mix it well. Microwave on high for 10-12 minutes. In between, mix the contents. The onions will become golden brown in color.
2. Add ginger garlic paste and cook for 2 minutes or till the raw smells of ginger and garlic is gone
3. add the chopped carrot,potato, green peas and chopped beans to the above. Mix it well and cook for 6 mintues
4. Then add chilli powder, salt to taste, gram masala and tumeric powder and cook for 2 more mintues
5. To this add tomato and curry leaves and cook for 2 more minutes
6. To this add the soaked rice and add 2 cup of water and cook it for 20 - 25 mintues. Add salt if required.

I used very little oil ..just 1 tbsp...and used boiled rice instead of basmati rice..So as the picture speaks for itself, it does not have much oil as one can see in the usual biriyani...Nevertheless, it was tasting delicious and the whole family loved it. My DH gave 90/100...Not bad ..My daughter and son loved it too...They cleaned their plate!!! Good feedback, is it not? ;-)

Emmh...yummy vegetable biriyani is ready!!!!

Brown Aval uppuma

Here is another receipe for breakfast....made out of unpolished Aval...good for health...

To make Brown aval uppuma:



Soak the brown aval in water for 2-3 minutes. Add salt to this water while soaking. Sieve it so that water drains off completely. Make sure the brown aval should not become more soggy. Keep it aside.

In the mean time, chop 2 onions and slit 2 green chilies, 2-3 red chilly. Can also add some groundnut and pottu (chutney) kadalai. Some curry leaves for seasoning.

Heat 1 tbsp oil in a kadai, add 1 tbsp mustard seed, 1 tbsp uzhudu dhal seed, 1 tbsp of kadala paruppu and few groundnuts and few pottu (chutney) kadalai. Sim the burner so that these seeds do not get charred. When the seeds change the color to light brown, add 2 onions chopped, slit 2 green chilies, 2-3 red chilly and fry it until they are done. Add curry leaves and stir fry.

Then add the soaked brown aval to the above mix, and mix it well thoroughly (sim the burner)……..

Voila, brown aval uppuma!!!!! Enjoy with coconut chutney.