Merry Christmas and happy new year 2010

Thank you for a year of blessing, of new friends made, hearts reaching out across continents, and time to come visit me. I have loved every minute!

In the coming new year we continue to grow in our friendship, and meet often in front of these screens with more exciting receipies and more yum dishes to share and enjoy.

Wish you all a happy merry christmas
and
happy and fabulous and prosperous new year 2010.

Happy cooking and take care,
Sumy Sunil

Payaru dosa…

I’ve tried this receipe for the first time in my life and I’m happy that it came out very well and my DH liked it very well.

I found the payaru koottan still not finished by my family. I don’t wanna to throw it away either. If I reheat it and serve it the next day, I know for sure my kids don’t touch it or my DH will return a frown look.

So to relish my creative juice, I grinded the payaru koottan and mixed it with plain rice dough.

I poured this payaru rice dough in a nonstick pan as a dosa. Pour little oil on top of the dosa to get nice and crispy.

Enjoy this with coconut chutney/tomato chutney.

Payaru koottaan/gravy

Ingredients:
• Payaru – 2 cup
• Onions – 1
• Tomato - 2
• 1 tbsp – mustard seeds
• 1 tbsp- cooking oil
• green chilly/ dry red chilli – 1-2 slitted
• 1 pinch of turmeric powder
• 2 tbsp of malli powder
• ½ tbsp of chilli powder
• Coconut – ½ portion
• 1 tbsp jeerakham seeds
• Salt to taste

Method of preparation:

Soak the Payaru seeds in water overnight ( 8 hours). Wash it thoroughly with fresh water the next day and pressure cooker it with a pinch of salt.

Grind the grated coconut with jeerakham and 1 green chilli.



In a kadai, pour some cooking oil and splutter some mustard seeds, kadala paruppu, jeerakham, urud dhal seeds. When it becomes golden brown, add chopped onions, slitted green chillies and lotsa of curry leaves and stir fry it till it becomes light brown. To this, add a pinch of turmeric powder, salt, chilli powder, malli powder and sauté it till the raw smell is gone. To this add the cooked kondakaddalla and coconut paste. Add some water to make it in a gravy form and allow it to boil. Add salt to taste.



Enjoy the curry with plain rice/Ari puttu/Ragi Puttu.

Idili uppuma

What do you do with the leftover idili that you would have prepared for breakfast/dinner? Don’t throw it off. Refrigerate it and it can be used to prepare yummy uppuma.



Here we go with the ingredients

1. Idillies
2. Onions – 1
3. 1 tbsp – mustard seeds
4. 1 tbsp- cooking oil
5. green chilly/ dry red chilli – 1-2 slitted
6. 1 pinch of turmeric powder
7. 1 tbsp jeerakham seeds
8. 2 tbsp idili podi/paruppu podi
9. Salt to taste
10. groundnuts

Method of preparation:


Powder the idillies with the hand. Make sure no lumps are formed.

In a kadai, pour some cooking oil and splutter some mustard seeds, kadala paruppu, jeerakham, urud dhal seeds and groundnuts. When it becomes golden brown, add chopped onions, broken dry red chillies and lotsa of curry leaves and stir fry it till it becomes light brown. To this, add a pinch of turmeric powder, idili podi and salt to taste. To this add the powdered idilli and mix it well and allow it to warm.


You may also add chopped beans and carrot to this.

Kondakadala kuttan/curry

Ingredients:
• Kondakadalla – 2 cup
• Onions – 1
• Tomato - 2
• 1 tbsp – mustard seeds
• 1 tbsp- cooking oil
• green chilly/ dry red chilli – 1-2 slitted
• 1 pinch of turmeric powder
• 2 tbsp of malli powder
• ½ tbsp of chilli powder
• Coconut – ½ portion
• 1 tbsp jeerakham seeds
• Salt to taste

Method of preparation:

Soak the kondakaddalla seeds in water overnight ( 8 hours). Wash it thoroughly with fresh water the next day and pressure cooker it with a pinch of salt.

Grind the grated coconut with jeerakham and 1 green chilli.

In a kadai, pour some cooking oil and splutter some mustard seeds, kadala paruppu, jeerakham, urud dhal seeds. When it becomes golden brown, add chopped onions, slitted green chillies and lotsa of curry leaves and stir fry it till it becomes light brown. To this, add a pinch of turmeric powder, salt, chilli powder, malli powder and sauté it till the raw smell is gone. To this add the cooked kondakaddalla and coconut paste. Add some water to make it in a gravy form and allow it to boil. Add salt to taste.


Enjoy the curry with plain rice/Ari Puttu/Ragi Puttu.

Beetroot thoran/poriyal

A nice dry sidedish to go with plain rice...


Ingredients:
• chopped pieces of beetroot
• Onions – 1
• 1 tbsp – mustard seeds
• 1 tbsp- cooking oil
. dry peanut - 10-15 pieces
• green chilly/ dry red chilli – 1-2 slitted
• 1 pinch of turmeric powder
• ½ tbsp of chilli powder
• Salt to taste

Method of preparation:



In a kadai, pour some cooking oil and splutter some mustard seeds, kadala paruppu, jeerakham, urud dhal seeds. When it becomes golden brown, add chopped onions, slitted green chillies, peanuts and lotsa of curry leaves and stir fry it till it becomes light brown. To this, add chopped pieces of beetroot and a pinch of turmeric powder, salt, chilli powder and mix it thoroughly and allow it to cook. Sprinkle little water if you feel it is dry and requires some more cooking.

Egg Curry/Motta kuttan

Easy and requires less time for preparation....

Ingredients:
1. Boiled eggs – 4 (depending on the requirement)
2. Onions – 2
3. Tomato – 2
4. 1 tbsp – mustard seeds
5. 1 tbsp- cooking oil
6. green chilly – 1-2 slitted
7. 1 pinch of turmeric powder
8. ½ tbsp of garam masala powder
9. ginger garlic paste

Method of preparation:

Boil eggs separately.

In a kadai, pour some cooking oil and splutter some mustard seeds, kadala paruppu, jeerakham, urud dhal seeds. When it becomes golden brown, add ginger garlic paste and sauté it till its raw smell is gone. Add chopped onions, slitted green chillies and stir fry it till it becomes light brown. To this, add the finely chopped tomatoes and cook it till it becomes soggy. Add turmeric powder, salt, garam masala and pour little water if you want it in gravy form. Allow it to cook till it boils. To this add the boiled egg cut into halves. Pour the gravy on top of the eggs.

(Sorry for the poor picture, actually the gravy was red in color..it looks dull in here..there was no proper lighting i believe ..)

Enjoy this yummy sidedish with chappathi/plain

Masala peanuts…on a rainy day!!!!

First of all, sorry guys…had been off from the blogland for quiet sometime because of my tight schedule in my project…second…there is restrictions in accessing net from work as I’m fortunately/unfortunately in a project which has strict policy from accessing net…so you guys may not get a menu from me on a daily basis..i will try to post atleast on weekends….I do cook you know and take pictures of those….so…there will be some interesting posts infrequently from my end…so watchout…

And offlate, It has been raining in Chennai for past few days....as part of “karthika deepam” …...and I thought of enjoying my hot tea with something spicy….....so…here I go with a spicy and crispy masala peanut…


Ingredients:

1 cup of raw groundnut
2 tbsp of kadala maavu(gram flour)
½ tbsp of pepper powder
½ tbsp of chilli powder
A pinch of Asafoetida powder
Salt to taste
1 pinch of food color (optional…I’ve not added as it was not available at home..it gives a nice and red color coating)


Method of preparation:

1. Wash the raw groundnut with water and keep it aside
2. In a bowl, mix all the ingredients mentioned above and to it add the washed groundnut. Mix them well so that a uniform coat is formed on the wet peanuts
3. Microwave the above for 3-4 minutes. Stir it once after 2 mintues..



Enjoy with your evening tea…