Tuesday, December 30, 2014

Papaya-Soup

#PapayaSoup : #GreenPapaya or #UnripePapaya is full of essential nutrients that helps to control our digestive system. The anti amoebic and anti parasitic property of #papaya controls bowel movement. It is very helpful to cure indigestion, acid reflux, constipation, irritable bowel syndrome, heart burn and gastric problem. It is also helpful in regulating blood pressure and an anti oxidant also.
So it is advisable to include such a healthy vegetable in our daily menu. #RawPapaya [ unripe papaya ] can be used in the preparation of salad, lentil, sambar, more kuzhambu.
Here let me present a soup prepared with papaya.

Papaya Soup


Ingredients :
1/2 cupUnripe papaya finely chopped
1 TbspOnion finely chopped
1 tspGarlic finely chopped
1/2 tspCoriander leaves finely chopped
1 TbspBuckwheat flour*
1/2 tspsalt [ adjust ]
1 tspBlack pepper powder
1/2 tspPudhina leaves dried [ optional ]
*If buckwheat flour is not available then oats or corn flour can be used.

Method :

  • Boil 1 1/4 cup of water in a vessel over medium flame.
  • When water starts boiling add garlic, onion and papaya.
  • Reduce the flame and cook till papaya becomes soft.
  • Now dissolve buckwheat flour in 1/4 cup of water in a small bowl.
  • Pour buckwheat mixed water into boiling papaya soup.
  • Stir continuously till it comes to porridge consistency.
  • Add salt and coriander leaves. mix well.
  • Turn off the stove and pour into soup bowls.
  • Serve hot topping the soup with pepper powder and dried pudhina [ mint ] leaves.

Papaya Soup

You may also like to try

Vegetable clear soup Mushroom buckwheat soup Green coriander buckwheat soup

Sunday, December 28, 2014

Coriander-Gooseberry-Yogurt-Chutney

#CorianderGooseberryYogurtChutney [ #KothamalliNellikkaiThyirChutney ] : During winter season vegetable markets are filled with fresh #corianderleaves. Generally coriander is used in small quantities for garnishing a dish and mainly it is added to the dish for its aroma. It is also a rich source of vitamins and minerals, especially Vitamin C and iron.
Coriander should be included in our daily diet in large quantities to get its valuable nutrients.
Gooseberry is also one of the important sources of vitamin C.
So I have tried a chutney along with nellikkai [ gooseberry - amla ] and curd.
Here comes the recipe.

Kothamalli Nellikkai Thayir Chutney [ Coriander Gooseberry Yogurt Chutney ]

Ingredients :
1 cupCoriander leaves
2 or 3Nellikkai [ Gooseberry - amla ]
1/3 cupThick Curd
7 to 8Green chilly
8 to 10Small Onion
small pieceGinger
3/4 TspSalt [ adjust ]
1 to 2 TspLemon Juice [ adjust ]

Method :
  • Beat the curd and set aside.
  • Wash nellikkai and coriander leaves well in water.
  • Steam cook nellikkai in an idli maker or cooker for 8 minutes.
  • Remove seeds.
  • Take all the ingredients except lemon juice and curd.
  • Grind into a smooth paste.
  • The water content present in the leaves and onion is just enough to grind them into a smooth paste.
  • Finally add curd & lemon juice and make into a smooth paste.
  • Adjust salt and mix well.
  • Transfer into a serving bowl.
  • Garnish with coriander leaves.
Kothamalli Nellikkai Thayir Chutney [ Coriander Gooseberry Yogurt Chutney ]

An excellent side dish for idli, upma, pongal and dosai.
This chutney can be used as a dip with all kinds of savory like pakoda, bajji, samosa etc.,..

You might also like to try
Coriander Green Chutney
Coriander Green Chutney
Coriander Chutney with red chilly
Coriander  Chutney with red chilly
Carrot Chutney
Carrot Chutney

Saturday, December 27, 2014

Nellikkai-Thayir-Pachadi

#NellikkaiThayirPachadi  [ #Gooseberry Dip ] : #Nellikkai is known as #Gooseberry in English. It is called #Amla in Hindi.
Nellikkai is rich in Vitamin C and it has been used in our traditional Ayurvedic system of medicine since ancient times. We have to try to use it in our daily menu in some form. We have already seen few recipes using nellikkai [ amla ].
Here we will see a pachadi with nellikkai.

Nellikkai thayir pachadi [ Gooseberry dip ]


Ingredients :
2 or 3Nellikkai [ amla ]
2 or 3Cashew nuts
2 or 3Green chilly [ adjust ]
3 TspCoconut scrapings
1/2 TspCumin [ Jeera ]
1/2 cupCurd
3/4 TspSalt
To Temper :
1/2 TspMustard seeds
1 TspBlack gram split [ urad dal ]
1 TspOil

Method :
Remove seeds from nellikkai and chop.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard and then add black gram split.
Roast until black gram turns to golden color.
Transfer into the vessel containing curd.

In the same kadai saute chopped nellikkai.
Allow it to cool down to room temperature.


Now take all the given ingredients in a mixie jar.
Grind coarsely adding little water.
Transfer the ground paste into a bowl.
Add curd into the bowl containing ground paste.
Mix well and adjust salt.
Garnish with coriander leaves.

Nellikkai thayir pachadi [ Gooseberry dip ]

Now spicy tangy nellikkai thayir pachadi is ready to serve.
Goes well with pongal, upma and also can be used as dip to savories like bajji, pakoda, samosa.

You might also like to try
Vallarai [ Centella ] Chutney
Vallarai [ Centella ]
Chutney
Vallarai [ Centella ] Paruppu Thuvaiyal
Vallarai [ Centella ]
Paruppu Thuvaiyal
Nellikkai Chutney [ Amla Chutney ]
Nellikkai Chutney
[ Amla Chutney ]
Nellikkai Pudhina Thuvaiyal [Amla Pudhina Chutney ]
Nellikkai Pudhina
Thuvaiyal




Tuesday, December 23, 2014

Potato-Idly-Sambar

#PotatoIdlySambar #UrulaikizhanguSambar : We have already seen idly sambar with potato which is spicy and tangy. Moreover lentil hasn't been included in that sambar.
Here I would like to share one more tasty idly sambar with potato. This sambar is prepared with green gram lentil and potato.
Now to the recipe.
Approximately 3 cups of #sambar can be prepared.

Urulaikizhangu Idly Sambar [ Potato idly Sambar ]


Ingredients :
1/2 cupGreen gram split
small amla sizeTamarind, soak in lukewarm water
1 big sizePotato
1/2Capsicum, chop 1/2 inch pieces [ optional ]
2Green chilly, slit lengthwise
1 Onion, slice thinly
small quantityCoriander leaves
10 - 15Curry leaves
1 small sizeTomato, chop
2 TspManathakkali [ optional ]
Powders Required :
2 TspSambar Powder
1 TspCoriander Powder
1 pinchTurmeric Powder
1 TspAraithuvitta Kuzhambu Powder [ optional ]
1/2 TspRed chilly powder [ optional ]
2 TspSalt [ adjust ]
To Temper :
1 TspMustard seeds
1/4 TspAsafoetida powder
2 TspOil

Method :
Take split green gram in a pressure cooker.
Wash and then add 1 1/2 cup of water & a pinch of turmeric powder.
Close the lid and insert the weight over the nozzle.
Cook for 1 whistle and 5 minutes at SIM.
Turn off the stove and wait till steam subsides.
After pressure cooker runs out of steam take out the cooked green gram and mash well using a ladle.
Set aside.

Wash potato and cook with salt in a pressure cooker for 3 whistles.
Peel off the skin and keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida, green chilly, curry leaves & onion in the order.
Saute till onion becomes shiny and gives out nice smell.
Then add tomato and saute for a minute.
Now add all the given powders except salt and saute for half a minute.
Then add mashed green gram and bring it to boil.
When it starts boiling add capsicum, manathakkali and salt.
Simmer until capsicum is three fourth done.
At this stage break boiled potato into small pieces by hand and drop into the boiling sambar.
Squeeze out the juice from tamarind and add into the boiling sambar.
Allow to boil for one or two minutes.
Finally add chopped coriander leaves and curry leaves.
Turn off the stove and transfer into a serving bowl.

Urulaikizhangu Idly Sambar [ Potato idly Sambar ] Urulaikizhangu Idly Sambar [ Potato idly Sambar ]

Take hot idly in a plate. Pour two ladle full of sambar over the idly.
Add a teaspoon of gingelly oil and enjoy!! mm... ah!! ahaa!!

Idly served with potato sambar

Other Sambar recipes to try

Vengaya Sambar [ Onion Sambar ] Urulaikizhangu spicy Sambar [ Sour n spicy Potato Sambar ] Urulaikizhangu Sambar [ Potato Sambar ]

Monday, December 22, 2014

Cabbage-Pepper-Poriyal

#CabbagePepperPoriyal  #MuttaikosMilaguPoriyal: I always used to prepare #CabbagePoriyal with green chilly or red chilly. Yesterday I wanted to try with pepper. The taste was very good and here I am going to present the recipe with you all.

Muttaikos Milagu Poriyal [ Cabbage Pepper Poriyal ]

Ingredients :
1 1/2 cupCabbage chopped into 1/2 inch cubes
1/4 cupCapsicum chopped into 1/2 inch cubes [ optional ]
1/4 cupOnion chopped nicely
6Curry leaves
1 TspCoriander, chopped
1 TspBlack pepper powder
2 pinchesTurmeric powder
1/2 TspSalt [ adjust ]
2 TspCoconut scrapings
1/2 TspMustard seeds
1 TspBlack gram split [ urad dhal ]
1 TspOil

Method :
Take 1/2 cup of water in a pressure cooker/pan.
Add turmeric powder and salt.
Mix well and then add cabbage.
Pressure cook for a whistle.
Immediately release pressure and strain through a colander to remove cooked water.
Keep aside.

Heat a kadai with oil and splutter mustard seeds first.
Then roast black gram split till it tuns golden color.
Then add curry leaves, chopped onions, and a pinch of turmeric powder.
Saute for 2 minutes.
Then add capsicum and saute till its 3/4 th done.
Now add cooked cabbage and keep stirring over HIGH flame for a minute.
Then add black pepper powder and mix well.
Finally add coconut scrapings and mix well.
Turn off the stove and transfer into a serving bowl.
Garnish with coriander leaves.
An excellent side dish for sambar and rasam rice.

Muttaikos Milagu Poriyal [ Cabbage Pepper Poriyal ]






Other recipes you might like to try

Muttaikos Chutney [ Cabbage Chutney ] Muttaikos Koottu [ Cabbage Lentil ] Muttaikos Poriyal [ Cabbage Stir Fry ] Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Cauliflower Poriyal

Friday, December 19, 2014

Nellikkai-Pudhina-Thuvaiyal

#NellikkaiPudhinaThuvaiyal :#Nellikkai is known as #Gooseberry in English. It is called #Amla in Hindi. It is one of the richest sources of Vitamin C and has antioxidant property.
#Pudhina [ #Mint ] is used for its aroma and medicinal property.
Here in this chutney I have included coriander leaves and its fresh green seeds along with mint and nellikkai.
 Tamarind has not been included as nellikkai is sour in taste. Instead lemon juice has been taken to adjust taste for this chutney. Moreover pudina [ mint ] tends to change in color after some time. Discoloration can be avoided with lemon juice.
Now over to the preparation.

Nellikkai Pudhina Thuvaiyal [ Amla Mint Chutney ]


Ingredients :
2                                          Nellikkai [ Gooseberry - Amla ]
1/2 cup                                Pudina leaves
1/4 cup                                Coriander leaves chopped
1 1/2 Tsp                             Black gram dal with skin
2 or 3                                  red chilly
1 Tsp                                  Coriander fresh green seeds ( optional )
small piece                           Ginger [ optional ]
1Tsp                                    Lemon Juice
3 Tsp                                   Coconut scraping
1 Tsp                                   Salt
1 Tsp                                mustard seeds
1 Tsp                                    Oil

Method :
Wash nellikkai and remove the seed inside.
Chop into equal thickness pieces.
Wash ginger and remove skin.
Finely chop and keep aside.

Heat a kadai over a slow fire with oil.
Crackle mustard seeds and then roast red chilly and Urad dal [ black gram dal ].
Transfer into a mixie jar.
Then saute nellikkai pieces and transfer into the mixie jar.
Now saute ginger pieces for a minute.
Then add fresh coriander green seeds along with ginger and saute for a minute.
Transfer into a bowl or mixie jar.
Now turn off  the stove and add the pudhina leaves.
Saute for one or two minutes.
Allow all the roasted and sauteed items to come down to room temperature.

Then take all other ingredients in the mixie jar and grind without adding water.
Add very little water and grind into a smooth paste.
Adjust salt and lemon juice.


Transfer into a serving bowl topping the thuvaiyal with coriander leaves.
An excellent side dish for pongal and upma.

Nellikkai Pudhina Thuvaiyal [ Amla Mint Chutney ]

Nellikkai thuvaiyal can also be mixed with hot white rice adding a dash of gingelly oil [ til oil ] and relished with sambar.
If it has to be taken with idly or dosai, then dilute it by adding little water to get chutney consistency.

You may also like to try

Mint yogurt dip [ Pudhina Yogurt Chutney ] Nellikkai Chutney [ Amla - Gooseberry Chutney ] Pudhina Thuvaiyal [ Mint Chutney ]