Red ponnam kanni keerai dosa

this keerai is very common in south india.this keeari is known for its medicinal values..this is also known as garden keerai.this is my mom s very special recipe.....i used to make it very oftern....it is very healthy and very tasty also....

ingredients

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1.raw rice -2 measurement

2.coconut -1full,grated

3.red chillies -5 nos

4.haldi powder -1tsp

5.asafoetida -1/2 tsp

6.salt -to taste

7.keerai -1 bunch(only the tender leaves)

method

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sock the raw rice over night and griend it nicely along with coconut,red chillies,haldi powder.

when done pour the batter in a round bottomed vessal and add salt, asafoetida and chopped leaves.and stie it well. keep the batter for fermantation.when done put dosa and serve hot with chutnies...

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curry leaves rice(curryvepilai sadam)

ingredients

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1. Curry leaves- 1 cup

2. Rice- 2 cups (Cooked )

3. Black gram- 1 tsp

4. Bengal gram- 1 tsp

5. Red chillies-4

6. Coriander seeds – 1 tsp

7. Turmeric powder- 1/2 tsp

8. Salt to taste

9. Gingelly oil- 2 tsp (instead of gingelly oil you can use ghee also)

10.grated coconut-3tbsp

preparation

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Mix the hot cooked rice with a spoon of gingelly oil or ghee.Heat a kadai and pour 1 tsp of oil.Add the black gram, Bengal gram, coriander seeds and red chillies.Fry them and when they become slightly golden brown colour, add turmeric powder and the curry leaves and fry it until crisp. Take them away. When cooled, powder all of these ingredients coarsely along with coconut.

heat a kadai . put little oil and season it with mustard and urad dal and red chillies,Add this powder and rice with enough salt.Mix gently.Serve with potato chips. garnish with fried cashew nuts.

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tomato rasam

Tomato rasam is a poplular south Indian cuisine. It is also known as tomato charu and cooked daily as a part of meal in all over South India. Rasam goes great with the dal and rice. Its wonderful sour and spicy taste is liked by everyone. Try our tomato rasam ...

you need

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1.tomatoes -3nos

2.tamarind pulp -2tbsp

3.sambar powder -1tsp

4.corriender powder -1/2tsp

5.redchilly powder-1/4tsp

6.astofodiea -1/2tsp

7.salt -to taste

8.tur dal cooked -1/2 cup

for seasoning

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1 tsp oil or ghee

¼ tsp Mustard

¼ tsp Jeera

2 or3 red chillies

1/4 tsp tumeric powder

1 spring curry leaves

Method:

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in a vessel pour water, salt, all the dry powder, hing, sugar and tomatoes and tamarind pulp and boil for 5-10 minutes. Add cooked dal and about 1 cups more of water, and bring to boil and remove from fire. Heat oil. Add mustard seed jeera red chillies and curry leaves and fry for a minute and then add the astofodiea and haldi powder and pour rasam. Add chopped coriander leaves.take a boil and serve hot ....

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for lime rasam;

Instead to tamarind water, use plain water and prepare just like tomato rasam. After removing from fire, add juice of one lime.

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for garlic rasam

Remove skin from garlic, about 10 to pods. Add to tamarind water. When cooked, add cooked dal and prepare the usual way.need not add tomatoes..

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avlya thiksani ummana(gooseberry)

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine. Amla has amazing remedial qualities.The fruit of the amla tree possess medicinal value. It is basically sour but at times it is sweet and pungent also. Amla the Indian Gooseberry or amala fruit begins full bloom in the middle of the season and then matures to full maturity in late autumn. The amla fruit contains more than 80% of water. It also has protein, carbohydrate, fibre, minerals and vitamins. It also contains Gallic acid which is a potent polyphenol. Rich Source of Vitamin C.

Generally amla is used in pickles,preserves and jams.I will share with you a very tasty and healthy recipe made of amla.this is our favorite side dish for dosa and kuzhipaniyaram(appo).try this recipe with salted mango and yam too.
ingredients

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avalo boiled and deseeded -2cups

for grinding
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red chillies -15 nos
coconut -2tbsp
water for grinding
grind these ingredients into a smooth paste.and keep it aside

for seasoning
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coconut oil -3tbsp
mustard seeds -1tsp
urad dal -1tap
fenugreek seeds -1tsp
asafoetida -1tsp

heat oil in a kadai,put mustard seeds, urad dal, and fenugreek seeds.add the ground masala and boiled amala into this and add enough water, salt and hing powder.boil it for 10 minutes in simmer fire. and serve hot with dosa and appo....

raw mango ukkeri(ambya ukkeri)

you may be wondering,what is this raw mango ukkeri means....
ambya ukkeri is a dish which all the konkani people likes...it is very simple.but very addictive.....

you need
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*you need baja pito for this.
bajja pito(red chillies -5nos
corriender seeds -2tbsp
urad dal -1 1/2tbsp)
dry roast these items separately and powder it corsly...

raw mango(cut into pieces) -3nos
red chilly powder -2tsp
salt -to taste
for seasoning
***********
coconut oil 2tbsp
mustard 1tsp
uraddal 2tsp
fenugreek seeds 1tsp
hing powder 1 or 2 tsp

method
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cut the mango pieces into i"size pieces.heat a kadai.add oil .when it is heated add the mustard seeds ,urad dal,fenugreek seeds and when it is done add the mango pieces and fry if you need water just sprinkle little. and cook it is a simmer fire.when the mango pieces are done add the baja pito and salt and red chilly powder. sprinkle little coconut oil and hing powder.fry for a minute .and switch off the fire. this will be nice with rice and paje(kanji)
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pongal

Pongal is one of the most popular harvest festival of South India, mainly Tamil Nadu. Pongal falls in the mid-January every year and marks the auspicious beginning of Uttarayan - sun's journey northwards. Pongal festival lasts for four days. Celebrations include drawing of Kolam, swinging & cooking of delicious Pongal.



There are two varieties of pongal, namely, sakarai pongal (sweet pongal), khara pongal (spicy pongal), also called ven pongal in tamil nadu. the rice boiled with milk and jaggery during the pongal festival is also called Pongal. Some foods are simply divine, pongal belongs to that category....



Rice- 1 Cup
Moong Dal -1/4 Cup
Black Pepper crushed -1tsp
jeera 1 Tbsp
Ginger chopped-1 Tsp
Hing -1 Tsp
Cashew nuts -for garnishing
Ghee- 2 Tbsp
Water- 6 Cups
Salt -to taste

Method
1. Wash rice and dal separately and drain nicely.
2. In the Rice cooker heat 1 tbsp ghee.fry the moog dal till it become light golden brown.
3. Add rice and Fry till the ghee coats the mixture.
4. Add the rest of the ingredients, except Cashews.
5. Add water. Cover and cook.
6. Keep testing the water level and stir frequently as it has a tendency to stick to the bottom.
7. When rice gets fully mashed garnish with roasted cashews.
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sambar

Sambar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

The sambar, like the avial, is packed with taste and goodness; and it uses a lot of vegetables. The basic difference is that the sambar is a dal-based curry for pouring into the rice while the avial is a coconut-based side dish.

ingredients

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1 cup toor dal
½ tsp chilli powder
1small onion, chopped
½ tsp coriander powder
1 tomato, chopped in big pieces
1 ½ -2 tsp sambar powder
4-5 drumsticks
A pinch of turmeric
½ tsp tamarind paste
Salt to taste.

Following are needed to season the sambar:

2 Tbsp oil
2-3 red chillies
1 tsp mustard seeds
3-4 curry leaves

1/2tsp jeera

1/4tsp fenugreek seeds

A pinch of asafoetida/hing

Following procedure is followed for making sambar

cook Dal.it should be cooked nicely.extract tamarind pulp.

cook the vegetables,with salt and water. when it half done,add the tamarind pulp,sambar powder,coriander powder,chilli powder,and haldi powder.boil till the raw smell of masala goes off.add the cooked dal.and boil. add enough water,salt and little of jaggary.boil for another one minute .season it with mustard seeds,jeera, fenugreek seeds, red chillies, currypatha, and hing.

serve hot with idles.......

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macaroni masala

Ingredients

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macaroni – 200 gms

tomato – 2 no

Onion – 2 no (medium)

Garlic – 3 pods

Ginger – a small piece

Red chilli powder – 1 tsp

Tomato ketchup – 3 tbsp

Oil & Salt – to taste

Chopped coriander – For garnishing

Method

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• Boil 6 cups of water. Add macaroni,salt & a tsp of oil. Cook till macaroni is done. Drain & keep aside.
• Chop ginger,garlic,onions,tomato & capsicum finely. To oil, add chopped ginger & garlic . Fry till nice aroma comes. Add onions & saute till they turn pink. Add tomatoes, chilli powder and cook till tomatoes become soft.
• Add capsicum , tomato ketchup , salt and little water. Cook for few minutes.
• Add boiled macaroni and saute till the masala gets mixed well with the macaroni.
• Add coriander leaves and Remove from fire & serve hot.

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chicken marinate

ingredients
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chicken -1/2 kg
haldi powder -1tsp
chilli powder -2tbsp
ginger garlic paste -2tbsp
green chilli paste -1/2tsp
curry patha -1spring
water -2 cups
salt -to taste
cardamom powder -1tsp


method
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• clean the chicken pieces.cut it into small pieces.

• marinate the chicken with haldi powder,chilli powder,ginger garlic paste, green chilli paste,(optional),salt for more than 1 hour.
• heat a kadai.put 2tbsp of coconut oil.add mustard,when it start spluttering,add the marinated chicken and stir for 5 minutes.
• chicken will leave the water.add 2cups of water and enough salt and curry leaves and boil well.
• now cover it with a lid and cook it for 1 hour in simmer fire.
• after that keep the flame in high mode and allow the water to evaporate.

• sprinkle the cardamom powder and serve hot.

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ambya adigeyi (mango pickle)konkani style

this is our favorite pickle.....we often makes this at home......
you need
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mangoes -3 nos
red chillies -25 nos
salt water (boiled and cooled) -2cups
mustard seeds - 2tbsp
hing powder -1tsp
coconut oil -2tbsp

• cut the mangoes into small pieces.
• grind the red chillies with salt water into a very smooth paste.add 2tbsp of mustard seeds into the chilly paste and grind it again for 1 minute.
• mix it with mango pieces.
• add enough salt water (if you need more liquid)
• add hing powder,coconut oil and keep it in a tight glass container.
• keep it in the refrigerator.this will stay for more than 1 month.
• while using use dry spoon each time.and always keep the lid closed tightly.

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