Thengai-Poondu-Milagai-Podi

#ThengaiPoonduMilagaiPodi  #CoconutGarlicChillyPowder : It is always a great pleasure to have hot & soft Idli  with gingelly oil [ sesame oil ] soaked spicy garlic milagai podi as an accompaniment. The soft Idli  with spicy poondu milagai podi [ garlic milagai podi ] is one of the favorite combinations of many people. Those who can't take spicy food can have idli with its poor cousine, thengai poondu milagai podi.
The method of preparation is just like that of garlic milagai podi. Additionally dried coconut - copra has been included to mellow down its spiciness.

Ingredients :
20	Red chilly
1/4 cup	Copra [ dried coconut ]
10	Garlic cloves
1 Tsp	Salt [ adjust ]
1/2 Tsp	Gingelly oil [ sesame/till oil ]
20 - 30	Dried curry leaves [ optional ]

Method :

Heat a kadai with oil on a stove over slow flame.

Add 1/8 Tsp of oil and then the red chilly.

A pinch of salt is added to avoid pungent fumes from chilly affecting our nostrils.

Keep stirring till chilly turns dark red in color and slightly charred.

Transfer on to a plate and allow to cool down.
First grind the copra coarsely using a mixie.

Then take roasted red chilly, salt and curry leaves in a mixie jar and grind coarsely.

If the jar becomes hot wait for a while to cool down.

Now add garlic cloves with skin and run the mixie for a minute or till garlic blends together.

The spicy n aromatic garlic milagai podi is ready.

Serve along with Idli and dosai.

Serving method : 

Place half a teaspoon of podi in a plate.

Pour a spoon full of gingelly oil [ sesame/till oil ] and mix well using forefinger.

Enjoy well with Idli or dosai.

You might also like to try

Coriander powder for rice

Flax seed idli milagai podi

Flax n poduthalai powder for rice

Idli milagai podi

Pepper [ milagu ] powder

For other masala powders/mixes

Masala Powders and mixes

Ideas for breakfast and dinner

Tiffin Recipes

For variety of dishes for Lunch

Lunch recipes

Coconut Chutney With Red Chilly

#CoconutChutneywithRedChilly : Coconut chutney is generally prepared with green chilly, coconut scarping and fried gram. But it can also be prepared with roasted red chilly, coconut and other condiments. This chutney tastes very good with a nice aroma of fried red chilly. Now lets see how to prepare this tasty and spicy coconut chutney.

Ingredients :
1/2 cup	Coconut scrapings
1 Tsp	Kadalai paruppu [ gram dhal ]
1 1/2 Tsp	Fried gram [ pottukadalai ]
2 - 3	Red chilly [ adjust ]
2	Garlic cloves
1 - 1 1/2 Tsp	Lemon juice [ adjust ]
3/4 Tsp	Salt [ adjust ]
To Temper :
1/2 Tsp	Mustard seeds
8 - 10	Curry leaves
2 Tsp	Gingelly oil [ till / sesame oil ]

Method :

Heat a kadai on slow flame.
Add oil and roast red chilly till it turns deep reddish.
Take out and then add gram dhal.
Roast till golden color.
Now take all the given ingredients except lemon juice in a mixie jar.
Grind without adding water.
Then add lemon juice and water.
Grind corsely or according to your liking.
Transfer into a serving bowl.
Temper mustard seeds and curry leaves.
Pour over prepared chutney.

This chutney is a very good side dish for Idly, Dosai,

Rice Upma and Rice Sundal.





You might also like to try

Bhringaraj Chutney

Brinjal Chutney

Cabbage Chutney

Green chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Pineapple Mint chutney

Ammaan pacharisi thuvaiyal [ Asthma plant chutney ]

Pudhina yogurt chutney

Vallarai [ centella ] chutney

Poduthalai thuvaiyal

For Other Chutney Varieties

Chutney Recipes

For variety of recipes

Recipe Index

Waffles 2

#Waffle : Waffles taste like a sweet maida dosai. When we visited our dear daughter in Germany, we bought some ready made waffles in a super market. But we didn't have time to eat it there. So she packed it in our bags. I asked her the way of eating them. She told me to have with cream and fruits.
But I used banana, almond shavings, coconut pieces with a dash of honey. It was so tasty and here I am shaing it with you all.

Ingredients :

Waffles                                   : 4 pieces
Banana diced                           : 1/2 cup
Coconut pieces                        : 1/4 cup
Almond shavings                    : 4 tsp
Honey                                      : 4 tsp

Spread almond shavings on the waffles.

Then keep banana pieces over it.
Now top it with coconut pieces.

Then pour a tsp of honey over it.
Now the waffles are ready to enjoy.




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Great ideas for tasty tasty Tiffins

Tiffin Recipes

For other dishes

Recipe Index

Thaengai Sadam - Coconut Rice

#ThaengaiSadham  #CoconutRice : #Thaengai - #coconut has a distinct flavour which enhances the taste of any dish prepared with it.
This coconut rice is one of the mixed rices which is very bland in taste just like jeera rice.

Ingredients :
Rice                                 : 1/2 cup
Coconut scrap                  : 1/2 cup
Red chilly                          : 1 ( adjust )
Gram dhal                         : 2 tsp
Cashew nuts                     : 3 tsp
Ground nuts                      : 4 tsp

Curry leaves                      : 20
Mustard seeds                   : 1/2 tsp
Oil                                    : 4 tsp
Coconut oil                        : 1 tsp
Salt                                   : 3/4 tsp


Method :
Cook rice for mixed rice. Cool under a fan.

Keep a kadai ( wok ) on slow fire with 2 tsp of oil.
When its hot splutter mustard seeds and then add broken pieces of red chilly.
Then add gram ( channa ) dhal, ground nuts and cashew nut.
Fry till all turn into golden brown.
Now add curry leaves and fry till leaves become crispy.

Transfer onto a plate.
Now add coconut and roast till it starts turning slightly golden brown.
Transfer onto a plate and allow to come to room temperature.

Now add all roasted ingredients to the rice with enough salt and mix well.
Finally add a tsp of coconut oil to get that distinct flavor.

Serve with pappad or kurma or potato phata phat curry.

I like to have it without any side dish.

Note : 

• The red chilly makes the rice spicy. So increase or decrease the amount of red chilly according to your requirement.
• If you add red chilly powder the color of the rice changes. Thaengai Sadham should be white or half white in color.
• A half tsp of pepper powder can also be added to make the rice more spicy.

You might also like to try

Coconut Drumstick leaf rice

Karuveppilai Rice - Curry Leaf Rice

Kuthiraivaali Coriander Rice

Cabbage Pepper Rice- Muttaikos milagu Rice

Vangi Bath - Katharikkai Rice

coconut milk extracting

Coconut milk is used in recipes such as kuzhambu, paal saaru, side dish for appam, briyani, etc.,
Coconut milk has to be extracted from fresh coconut.
Coconut should not be tender.

coconut scrap               : 1/2 cup
lukewarm water            : 1 cup

Extracting milk from coconut scrap :

Now take 1/2 cup coconut scrap in a mixie jar.

Run for 2 or 3 rounds only.

Add 1/2 cup lukewarm water ( heat water in a vessel till air bubbles are formed at the bottom ) and again run 2 or 3 round.

Now strain through a colander.
this is first milk which is very thick.

Put back that strained coconut scrap in mixie again.
Add 1/4 cup of water.
Run 1 to 2 rounds.
Extract the milk.
Now what you have got is second milk thinner than first one.
Repeat again to get third milk.
Third milk is very thin and watery.

Note : milk can also be squeezed out of coconut scrap with hand.