Just to Share with you………..
In Tamilnadu in most of the functions the lunch menu includes vathaKuzhambu from that only I know about
Vatral Kuzhambu.Vatral Kuzhambu is an authentic South Indian recipe. Vatrals are nothing but sun dried vegetables. If you make the same gravy/kulumbu with fresh veetables then it is called puli kulumbu. It can be made with either one variety or a combination of different vatrals and fresh vegetables. Most popular vathals are Sundakkai, manathakkali, brinjal and bitter gourd and kothavarangai.
This recipe preparation is easy when you have ready made sambar powder or vatha kuzhambu powder on hand. If you like to prepare your own vatha kulumbu click the link and check it out for the preparation.
Ingredients:
1. Gingely oil – 5 tsps
2. Mustard – 1/2 tsp
3. Fenugreek seeds – 1/2 tsp
4. Channa dal – 1/2 tsp
5. Asefotida/perungayam powder – a pinch
6. Curry leaves – 1 kothu
7. Redchilli/Vara Milagai – 2
8. Any Vatral – 1/2 cup
9. sambar powder – 2 tsp
10. Turmeric powder – a little
11. Puli water/Tamarind extract – 2 cups ( medium thickness)
Preparation
1. Heat oil in the kadai. Ginelly oil is the only recomended oil for this to get authentic taste and flavour. Also this kulumbu requires more oil than other veg curries.
2. Splatter mustard,fenugreek,channa dal,urad dal,red chilli and curry leaves one by one.
3. Add vathal (dried vegetable) to it and fry well.
4. Add sambar powder and little turmeric powder to it and fry well.
5. Add little Hing/Perungayam powder for nice aroma.
6. Now to this add tamarind extract and reuired salt. Bring it to boil for 10-15 mins until the conistency becomes half.
Serve with hot rice.
Just to share with you……
Instead of making plain rava if we make that as kichadi it will taste good. We are taking some veggies too. This will be a good food for kids. This goes well with coconut chutney. This is one of the breakfast item . This is served in function breakfasts too.
Vegetables
Beans, carrot, green peas, cauliflower, cabbage, potato. No hard and fast rule for the proportions and the type of vegetables. Whatever you have take those and cut into small pieces as you cut for poriyals.
Others
1. Onion small -1
2. Green chillies – 5 to 6
3. Tomato small size- 1
4. Mustard – 1/4 tsp
5. Oil -3 tsp
6. curry leaves as needed
7. Turmeric powder -1/2 tsp
8. Rava – 1cup
9. Grated ginger – 1 tsp
Preparation
1. Cut vegetables into fine pieces (one cup).
2. Take 1 cup of rava and roast in little ghee/oil or without oil and fry for few minutes. Roasted rava’s are also available in Indian groceries. If the rava is not roasted then it will result in mushy kitchadi.
3. Pour 3 teaspoons of oil in a fry pan and add mustard seeds. When it splatters, add curry leaves,chopped green chillies ,onions ,ginger and fry till it is done.
4. Now add the vegetables, turmeric powder, salt and fry them until they turn soft . Now add 2 cups of water and when it begins to boil add rava and keep stirring till all the water is absorbed and it becomes thick (fully cooked).
Note:
If rava is used then it is called RAVA KITACHADI of if Vermicelli /Semiya is used then it is called SEMIYA KITACHADI or VERMICELLI KITACHADI.
Just to share with you…………..
I am very great fan of Rava Dosa. Among all Dosa Rava Dosa is always my first choice. I want to learn hotel rava dosa recipe for a very long time. I tried many versions like mixing rava to Idli batter,soaking rava with yogurt overnight etc. Among all the versions I didn’t get the expected taste I want. Thanks to Varehvah chef I get a chance to learn the dosa I want . This is instant as well as very very nice recipe.
The rava dosa is a quick and easy to cook dish which is made delicious and tastes best with sambar and chutney. Unlike the ordinary dosa, this recipe does not need to be fermented. For making ordinary dosa, the batter should be fermented for atleast 7+ hours . For Rava Dosa, the ingredients can be soaked for just 30 mins to 1 hour if you wish or you can do it right away. This is apt for breakfast and dinner.
Rava Dosa
step 1:
step 2:
step 3:
Ingredients
1. Rice Powder – 1 cup
2. Samoline /white rava – 1 cup
3. All Purpose flour – 1/2 cup
4. Cumin seeds – 2 tsp
5. Green chillies – 4
6. Ginger – small piece
7. Onion as needed
8. Corriander Powder
9. Pepper powder – 1 tsp
10. Salt as needed
11. Oil as needed
Preparation
1. Add Rice, Rava and all purpose flour (maida) , cumin seeds, finely chopped ginger, finely chopped green chillies,salt and pepper powder as needed.
2. Mix all the dry ingredients well. Then add water and mix well . The batter should be like butter milk consistency.
3. Heat the tava. Tava should be flat one.
4. Sprinkle finely chopped onions on the tava. Then sprinkle the batter on the tava . On the top of it sprinkle corriander leaves.
5. Sprinke oil on the top . This dosa needed some extra oil than regular ones to taste very good.
6. It takes long time for cooking until it gets crisp.
Tips
1. Batter should be in water consistency then only you will get good dosa.
2. If you want more crispness that add another quater cup of rice flour.
3. More onions tastes best.
4. Always flat tava’s are best. If you have iron tava’s then this dosa tastes good than in nonstick tava.
5. An iron tawa or griddle requires higher heat as compared to non-stick pan.
Variations in preparing rava dosa
1. You can also sprinkle grated carrot on top. you can use you veggie on as per your imagination. But it should get cooked on the top. So always grated / shredded veggies are best.
2. You could add grated carrot and coconut to the batter along with rest of ingredients.
3. Add some sliced onions while the dosa is cooking.
4. Broken cashew nut pieces can also be added to the dosa batter. At the time of preparing dosa, use the ladle to stir the dosa batter well, as all the flours mixture tends to sink to the bottom of the vessel like a thick residue.
5. Do not refrigerate the batter for more than 2 to 3 days otherwist it will turn sour.
This is the simplest and easiest Poriyal we can make. If you need Poriyal in bulk quantity then muttaicose poriyal is the best option. You can cut big whole cabbage in 2-3 mins. In my grandpa’s house we used to have lots of get togethers during festivals and special occasions. So we had one standard cook for all those functions. More than cook he and his wife is almost like a relative to us. As for as I know we know them for 30 years. Now he is no more. Still I can remember him.His name is Dhandapani. When I was in my 5th grade we had one such occassion. I couldn’t recollect what it is. But for that my mom and her group started cutting vegetables ,some peeled onions etc. I too wanted to cut something that time but nobody allowed me. That time since I cried Dhandapani anna gave me one cabbage and asked me to cut. I started to take out the layers and started cutting. He saw that then he showed to how to cut cabbage easily. If you follow that method only one minute might be needed and your cutted/chopped cabbage almost will look like grated cabbage. I will try to attach the video ot atleast the photos.
He also told me that you you want a colorful look then you can add little carrots too. I will attach photos how to cut the carrots too (It should be like semicircle).
Ingredients:
1. Cabbage - 1/2 medium sized cabbage 2. Onion - 1/2 chopped finely 3. Green chillies - 4 4. Grated coconut - 2 tbsp 5. Turmeric powder - a pinch (optional) 6. Salt – to taste
1. Oil - 1 tsp 2. Mustard seeds - 1/2 tsp 3. Urad dhal - 1/2 tsp 4. Channa dal - 1/2 tsp 5. Curry leaves - few
Preparation:
1. Heat oil in pan. Add mustard seeds, channa dal ,urad dhal ,curry leaves and allow it to crackle.
2. Add onion and greenand aslo add a pinch of turmeric powder.
3. Then add cabbage and saute for 2mins. If needed sprinkle little water (do not add more water as cabbage will let our water by itself) and cook keeping lid closed until cabbage gets cooked and becomes soft.Add required salt. Most of the time you don’t need water to cook.
4. After few mins the water would have evaporated completely and the cabbage would have turned soft and dry.
5. Add grated coconut and turn of the stove.
Tips
1. If you don’t have coconut don’t worry you can leave the poriyal as it is.
2. Instead of coconut you can powder roastesd split channa dal (pottu kadalai/odacha kadalai/chutney dal) and you can add to poriyal.
Just to Share with you…………..
This is slight variation of beetroot poriyal . Beetroot has lots of good values. Beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium and vitamin C and betane which is important for cardiovascular health. With this rich value beetroot we add going to add Moongdhal to make this beetroot poriyal / Beetroot sabji or Beetroot curry. This can be eaten with rice or with Rotis as well.
Ingredients
1. Beetroot - 1 large 2. Moong dhal - 1/2 cup (soaked in water for 1/2 hour) 3. Oil - 2 tsp 4. Mustard - 1/4 tsp 5. Jeera - 1/4 tsp 6. green chillies - 4 chopped 7. Curry Leaves - handful 8. Onion - 1 small size 9. Turmeric powder - 1/4 tsp 10. Jeera/cumin powder - 1/2 tsp 11. Corriander powder - 1/2 tsp 12. Seaseme seed powder - 2 Tbsp (optional) 13. corriander leaves for garnishing.
7. Add Seasame seed powder and turn off the stove.
