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After coming to Chennai for a long leave, I am finding it very difficult to blog. Running behind my son keeps me so engaged, and I forget the total world. I went for a nice shopping in T Nagar twice, for Pongal purchase. Its always been a pleasure for me to shop here and so convenient for me, as i know every corner of this place. OK lets see whats cooking in my kitchen.

Here comes the recipe for Poricha Kulambu



Ingredients:

Drumstick - 4
Pearl Onion - 20
Tomato - 1
Coconut - 1/2 cup
Sambar powder - 2 tsp
Turmeric - 1 tsp
Salt - As required


Method:

Cut the drumstick, onion and tomato. Grind the coconut to a smooth paste and the paste should be very thick.
In the kadai, season the kulambu with mustard and urad dhal.
Add the onion, tomato, drumstick and saute well.
Add 2 cup of water and add the sambar powder, turmeric and salt.
Once the drumstick is cooked well, add the coconut paste and cook it for 5 more mins.
You have it with rice and pappad.
We can use Avarakkai(Cluster Beans) instead of Drumstick. The taste will be yummy and its so simple to cook as it can be made within minutes and less labor.

This is also one more stolen recipe from my granny's kitchen. Very simple, easy and quick to prepare at the same time healthwise good as we are just baking it. The taste will be delicious and very good for kids.

Ingredients:

Par Boiled Rice (Idly Rice) - 1 cup

Onion - 2

Green Chillies - 3

Red Chillies - 3

Curry Leaves and Coriander Leaves

Mustard Seeds - 1 tsp

Urad Dhal (split ones) - 1 tsp

Bengal Gram Dhal - 1 tsp

Aesfoetida - 1 pinch

Method:

Soak the rice for an hour and grind it to a smooth paste.

In a kadai, add 1 tsp of cooking oil and add the seasoning items mentioned.

Add the onion and chillies and saute well till the raw smell goes off.

Add the ground batter and mix well. Switch off the stove once you get a chappathi dough consistency.

Make small balls out of the dough and bake it in a idly pot.

Its done and it doesnt need any side dish as it is spicy.

I am sending this to the EFM Theme - Savouries conducted by Srilekha.

This is also one very simple and easy to prepare recipes. Actually its a true recipe from Kerela, but almost all tamilians will prepare it (anyway in their own form). This is truly a healthy recipe which includes all the possible veggies and taste will be heaven. You can have it as a side dish for sambar or curd rice, or also as a main dish and also as a sidedish with Adai. This is good dish which can be served for children or elders. 

To this you can add any vegetable in this world. Only suggestion is don't add any veg which may change the color of the dish (Ex: Beetroot) or texture of the dish (Ex: Lady's finger). Also you should be aware of the cooking time required for each veggie. For example, Capsicum will cook very fast when compared to Elephant Yam. Accordingly you should add them while cooking. I think I am explaining too much...lets get rid of advices and go to the kitchen.

Ingredients:

Vegetables - Yam, Vazhaikkai, Colaesia, Beans, Carrot, Potato, Cauliflower, Green Peas, Brinjal, Cluster Beans, Chaote, Turnip, onion and tomato. This is what I had that time. I didn't get Drumstick that time. So didn't add, felt bad for that. 

Coconut - 5 tbsp

Green Chillies - 5 (Depends on how spicy you want)

Cumin Seeds - 1 tsp

Coconut Oil - 1 tbsp (optional)

Curd - 1/2 cup

Firstly wash and cut all the vegetables you have. You can also add peas, mochai and double beans. Cook all these vegetables in a pan in 1 glass of water, turmeric(1/2 tsp) and salt. 

If you add Drumstick, it will give a good flavour but add it at the last. Cook the Yam separately for 5 mins and add it at last. 

All the vegetables should be cooked well, yet they should be firm. 

Grind together coconut, cumin seeds and green chillies to a smooth paste. Add the ground paste to the cooked vegetables and cook for 5 more mins. 

Switch off the stove and add curd stir well and then add the coconut oil. If you don't like it you can skip the coconut oil also. 

That's all its done. Serve it in a plantain leaf with rice, sambar and curry for a grand treat. 

Yesterday we celebrated Karthigai Deepam at home. Lord Murugan was born in this month and the whole of this we will be lighting lamps(Agal Vilakku) at home and yesterday is Thirukarthigai, for which we will decorate the house with many lamps.  In the evening a Jyothi called "Annamalai Jyothi" will be lighted at Thiruvannamalai, which we never miss to watch it in TV. It wil very tough to go to Thiruvannamalai during this day, as the town will be loaded with crores of people from the entire Tamilnadu. 

A small story is associated with this: Once Brahma and Vishnu had a conflict on who is having more power. At that time Lord Shiva appeared infront of them in the form of a Jyothi and asked them to find the start and end of his form. Brahma went in search of his start, in the form of a swan and Vishnu went in Search of Shiva's End in the form of a Pig. Both of them couldn't succeed in their attempts and Lord shiva appeared as a jyothi in Thiruvannamalai hill. 

Hence in this day, we were lighting so many lamps to appreciate Lord Shiva's Presence in all the homes. Here is a small view on my decoration on lamps

On this day we will fast from the morning and prepare the food in the evening. After completing the pooja and offerings to GOD, we will see the lamps glowing and then only we will have our food. On this special occasion the food also will so special. I prepared Sakkarai Pongal, Aviyal, Avarakkai Sambar, Vazhakkai Varuval, Rasam and Pappads. 

Here I will Share the recipe for Sakkarai Pongal. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Milk - 1 tbsp

Ghee - 2 tbsp

Jaggery - 1 cup

Coconut - 1 tbsp

Cashew and Kismis - few

Elachi Powder - 1 pinch

Method:

Pressure cook the rice and dhal. Once the pressure is released mash it well by adding milk and 1 tbsp of ghee. 

Mix the jaggery in 1 cup of water and heat it till 1 line consistency. Filter it to remove any iron or mud particles. Add this filtered jaggery syrup to the mashed pongal and mix well uniformly. 

Roast the coconut in ghee and keep it aside. Then roast the cashew and kismis in ghee. Add all these things to the pongal. 

Mix well and serve hot. Hope you all enjoyed the festival. 

I am not a die hard fan of appam. Still its my husband's favourite, hence I just gave a try with my mother in law's guidance. It came out pretty well. Its so good for health, as it is a very light food and easy for digestion. Moreover we will take it with Coconut milk which inturn will cure any stomach ulcer. 

Whenever my mom prepare it at home, I will have one or two appams with so many comments 

(negative alone) on my mom's preparation and will be teasing her by giving suggestions to 

improve her cooking. My mom will be irritated with mine and my sister's comments and we 

will be happy on that. Its not the case with appam alone, but with all her cooking. She is an excellent cook, but we have never admitted the fact. Why I am telling this story is... when I entered into kitchen, cooking for someone else, and when I received the same teasers, I am realizing how it would have been for my Mom. This time I have made so much of effort to get this appam done. Hence when my effort was teased, I felt its "a ball bouncing back". Its all a fun filled pack of our lives. Ok lets get into the recipe for Appam. 

Ingredients:

Raw rice - 2 cup

Par boiled Rice - 1/4

Urad Dhal - 1/4 cup

Aval - 1/2 cup

Coconut milk - 1/4 cup

Soak all the rice and dhal together in water for 4 hrs. Soak the aval seperately for 1/2 hr. Aval should not be soaked long. 

Grind all the soaked ingredients together to a smooth paste. 

Transfer the contents to a bowl, add salt and mix well. Close it with a lid and allow it to ferment for a 8 hrs atleast (it again depends on the temperature around)

Run the empty grinder with the leftover batter by adding one cup of water. Take that water mixed with batter and allow it to ferment seperately. 

After fermenting, you can see the batter rise up to a level above. In this stage you add the coconut milk, the fermented water and mix well uniformly. 

In the Appam kadai, pour one laddle of batter and rotate the kadai, so that the batter spreads through the kadai evenly. 

The bottom most portion of the appam should be thick (like idly) and above portion should be crisp enough (like dosa). 

Thats it, our appam is done and it can be served hot with coconut milk and/or with any kurma. This time I prepared a plain onion kurma along with coconut milk. 

I didnt take the snaps for the batter preparation, fermentation and all, as I didnt have much faith on the outcome. It came out well, hence displaying the final output alone. 

Bare with me. Enjoy the appam displayed HEHEHE.

A very simple dish from me. I love this veggie from my childhood, thats why may be I am so intellect ( ;) LOL). I will buy this vegetable only when it is so tender, there will be no compromise on this. This time I got a good tender vendaikkai, hence I thought of posting this fry. 

Ingredients:

Okra - 500 gms

Curd - 2 tbsp

Chilly Powder - 1 tbsp

Coriander Powder - 2 tbsp

Salt to taste

Method:

Wash the Okra and clean it with a towel to remove the water. 

Cut it into small pieces, mix it with chilly and coriander powder and marinate it dry for half an hour. 

In the kadai add 1 tbsp oil and season it with mustard seeds and urad dhal. Then add the marinated okra. 

Saute once and then add the curd. The okra will stick to each other once we start frying, so inorder to seperate them we are using curd. 

Dont add any water and close it with a lid. Okra will get cooked in that moisture itself. 

Saute well often so that it will not stick to the kadai. After switching off the stove, you add the salt and mix well, so that the salt spreads everywhere. For a better fry, add the salt at the end. 

Serve hot with Rice and Sambar. 

Ingredients:

Moong Dhal - 2 cups

Jaggery - 2 cups 

Sukku - 2 table spoon

Ghee - 2 Tbsp

Cardamom Powder - 2 pinch

Cashew - 10

Dry Grapes - 10

Method:

In the kadai, roast the moong dhal in 2 tsp of ghee, till it becomes golden brown. 

Transfer the moong dhal to a bowl containing hot water and cook it well. 

Once it is cooked well, add the grated jaggery and mix well. 

Once the jaggery dissolves, and the kheer starts boiling, add the sukku. 

Too much of sukku will spoil the dish, so make it less. This sukku is very good for health, that too especially for kids. Also this will add flavour and aroma to the kheer. 

You can make it a habit to add sukku in any of the dish, whenever you are arranging for a treat at home. This helps in digestion. 

Add the cardamom powder and switch off. Roast the cashew and dry grapes in ghee and add it to the kheer. You can add any dry friuts to it. 

This can be served both hot and cold. Its a delicious dessert served in almost all tamil family treats. 

I am sending this as an entry to Srilekha's EFM - Sweets

After the long trip for my sons birthday celebrations, I am back to work. Hence a long gap in updating the posts. The celebrations went well, slightly spoilt by the heavy rains in chennai during that time. My work is too heavy nowadays, thats all due to the fall back in the IT industry. Whatever may be, life has to go on. Ok here comes the recipe for Green Peas mushroom pulao. 

Ingredients:

Basmati Rice - 2 cups

Green Peas - 1 cup

Mushroom(Minced) - 200 gms

Onion (Big) - 1 minced. 

Green Chillies - 2 slightly cut in the middle. 

Cinnamon - 2 

Clove - 2

Bay leaf - 1 (I don't like it so i didn't add it. If you like, you can add it)

To Grind:

Pearl Onion- 20

Garlic - 20

Ginger - 1 inch piece

Green Chillies - 10 (depends on your spicy level)

White Pepper - 1 tsp (I had white pepper, if don't have you can add, black pepper even)

Method:

Grind all the ingredients mentioned to grind, to a coarse paste. 

In the kadai add 1 tbsp of ghee and add the cinnamon and clove.

Add the onion, green chillies and saute well. Once  the onion becomes translucent, add the ground paste.

Saute well till the raw smell goes off, add the mushroom and green peas. 

Add the basmati rice and saute well for sometime. 

Transfer the contents to a cooker (electric rice cooker will do good) and add the water, salt and 1 tsp of ghee. Cook it for 10 mins in low flame after the first whistle. 

Serve hot with onion raitha or veg kurma. 

Day after tomorrow, my sweet little angel turns ONE. He is the one who made our life so busy, engaged always, happy and so responsible too. As a gift of our love marriage, God has sent us a guardian angel, who takes care of both of our families too. He was born after the great loss of our Grandpa, who is the backbone for all our families. Hence my kid is believed as our grandpa returned home to bring back his loss.
He is the first grandchild of both our parents, hence he is the apple of everyone's eye. He is the best entertainer for my sister and brother in laws, and they are the ones who can get him anything in this world. In this 25 years, I can surely say the most unforgettable and treasured moment in my life would be, the time when I saw my kid for the first time, after the painful surgery to give birth. Obviously it would be the treasured moment for every Mom. The only thing which flashed my mind at that moment was, "GOD is always so generous over me". 
We have been enjoying all his milestones, when he turned around, when he crawled, his toddling, his magnificiant walk, his first tooth, his first word...oooh everything. Its all remained a celebration for us. I felt so proud of myself when called me 'Amma', even I was so jealous over my Mama and dad, as his word was 'Thatha'.
He is so gifted that his grandparents are becoming young and playing with him like kids, even when they are gasping for breath. He is pricelss for my Sister, on the otherside my brother inlwas will roam around the world to make him happy. 
I wish everyone of your blessing will be there for him always. I have no powers to predict the future but I am sure that we have a bunch of happy days ahead with our Adhityan... 

HAPPY BIRTHDAY ADHITYAN

Children nowdays march against veggies and are totally towards fried foods and pasteries. Moms are really finding it difficult to inject the health component into them. Here is one easy and tasty way, to make them have the veggies. This chutney will serve as a good combination for idly, dosa and paniyaram. 

Ingredients:

Ridgegaurd - 1/2 kg peeled and minced

Pearl Onion - 20

Tomato - 2

Green Chilies - 8 (Depends on how spicy you want)

Salt to taste. 

Method:

In the kadai, add 2 tsp oil and saute all the ingredients, till the raw smell goes off.

In the mixer grind it to a coarse chutney, by adding salt. 

Season the chutney with mustard seeds, urad dhal and curry leaves. 

Serve with hot idlys. 

I am sending this as an entry to Vegan Ventures Round 2 conducted by Suganya, I believe this will suit her contest. 

This is the first Non-Veg entry in my blog. We occasionally prepare non veg at home as my inlaws are pure veg. My mom really prepares good non veg that too if its for a crowd. she prepare dum biryani well, but only when it is prepared in bulk.  Otherwise she will prepare it with cooker alone. Coming to the recipe, 

Ingredients:

Chicken - 1/2 Kg

Basmati Rice - 1/2 kg

Curd - 4 tbsp

Chilly Powder - 1 tbsp

Ginger Garlic Paste - 1 tbsp

Cinnamon - 3 sticks

Clove - 3

Bay Leaf - 1

Onion(Big) - 1

Tomato - 1

Green Chillies - 2

Ghee - 4 tbsp

Salt to taste.

Method:

Get the chicken, clean it with water for atleast 5 times properly. Marinate it with half of the ginger garlic paste, curd, chilly powder and half of salt for atleast 1 hr.

Soak the basmati rice in water after washing it. In the kadai, add the ghee and roast cinnamon, clove, bay leaf, then add the onion and saute it till it becomes translucent. 

Add the remaining ginger garlic paste and saute well. Once the raw smell goes off, add the tomato and saute till it gets cooked well. 

Add the marinated chicken and saute well till the water oozes out of the chicken pieces. Add the Rice and mix well (take care not to break the rice). Add the 3/4 ltr of water (2 cups of basmati rice needs 3 cups of water). 

Actually I Prepared this in Microwave, so if you are doing it in Microwave, add the contents and required water in microwave cooker and cook it in high for 20 mins. 

If you are doing it in cooker, add the water and cook it for 5 mins in low flame after the first whistle. 

Serve this delicious chicken biryani with mutton kurma or/and Onion Raitha. 

This is an second entry to Srivalli's Rice Mela

Mutton Kurma...

This time I prepared mutton kurma with this. That is so simple, Add the mutton(1/2kg), ginger garlic paste(1 tbsp), cinnamon(2), clove(2), pearl onion(20), tomato(2), chilly powder (1 tbsp), coriander powder (1 tbsp) salt and 1 cup of water to the cooker and cook it for 15 mins in low flame after first whistle. Grind the coconut and khuskhus to a smooth paste. Once the pressure is released, add the ground paste and cook for 5 more mins. Done with your mutton kurma. Make it little thin if you are going to serve it for biryani, or else make it thick if you serve it with white rice. 

Whenever it rains very heavily and the whether is too cold, my mom used to prepare two dishes. One is this kathirikai kadaiyal with rasam and one more is avarakkai poricha kulambu along with rasam. It will be delicious to have these curries with hot rice in that chill whether. We wont even eat by ourselves, my mom used to prepare urundais for me and my sister and feed us, even when i was doing my college. She is used to prepare it with mansatty only, to increase the taste more. Recalling those golden days.

Ingredients:

Brinjal - 300 gms

Pearl Onion - 20

Green chillies - 7

Tomatoes - 2

Tamarind - very small piece

Coriander Leaves - finely chopped 1/2 cup

For Seasoning:

Mustard seeds - 1/2 tsp

Urad Dhal - 1/2 tsp

Cumin Seeds - 1/4 tsp

Aesfoetida - 1 pinch

Red chillies - 2

Method:

Mince the onion, tomato, brinjal and chillies into small pieces. Cook them in a kadai with 1 cup of water.

Once it is cooked well, transfer the contents to a mansatty, add salt required and grind it coarsely with a matthu.

Soak the tamarind in 1/4 cup of water and take out the juice.

In a kadai, add 1 tsp oil and season the curry with the items for seasoning and add the ground contents to it.

Now add the tamarind juice and boil it for 5 mins. Garnish it with coriander leaves and serve hot with white rice & rice friyums.

I am reposting it for the FIL-Brinjal conducted by Sanghi

This is also one more stolen recipe from my granny. There they will prepare this only with potato, just i have added some green peas to it. We use it for all kinds of tiffins like chappathi, dosa, poori and idly. Its a good combination with everything. Ours is a very big family and we gather together for pongal in my native village. To serve everyone she used to prepare either this kurma with idly or else sambar. But the taste will be great there, as she will grind the masala with hand grinder. She have never missed the proportion even while preparing in big big vessels and that will serve for everyone. Great people. Here goes the recipe.

For Poori:

Ingredients:

Wheat Flour - 3 cups

Sooji - 2 tbsp

salt to taste

Gingelly oil - 1 tbsp

Hot water for making the dough.

Method: 

Mix all the ingredients(except water) well. Then slowly add the hot water and make a very tight dough, thats how we can prepare poori with less oil. Make small balls out of the dough and roll into circles with the chappathi stone. Deep fry it in oil and serve hot with kurma. 

For Kurma:

Ingredients:

Potato(Cooked) - 4-5 

Green Peas - 1 cup

Onion(big) - 2

Tomato - 1 big

Ginger Garlic Paste - 2 tsp

Cinnamon - 2 sticks

Clove - 4

Garam Masala Powder - 1 tsp

Salt to Taste

To Grind:

Coconut - 5 tbsp

Pearl Onion - 10

Green Chillies - 7 (depends on how spicy you want)

Fried Gram - 1 tbsp

Khus Khus - 1 tsp

Saunf - 1 tsp

Jeera - 1 tsp

Coriander Leaves - 1/2 cup (finely chopped)

Method:

First bake the potatos, peel the skin off and smash it into small pieces. Mince the onion and tomato. 

In the kadai, fry the pearl onion and green chillies with 1 tsp of oil till the raw smell goes off. In the mixer add this fried onion and green chillies along with rest of the items mentioned to grind and grind it to a smooth paste. 

In a kadai, add 2 tbsp of oil and saute the cinnamon and clove. Then add the onion and saute it till it becomes translucent. 

Add the ginger garlic paste and saute for a while. Now add the tomatoes and saute till they are cooked well.

Add the peas, potato, garam masala powder salt and 2 cups of water. Once it starts boiling, add the ground paste and cook for 10 mins, by sauting in between. 

Garnish it with coriander leaves and serve hot with poori. 

This rice has a special attachment in my heart. My mom prepared this rice for my valaikappu function for the first time and has never tried this before. But for my surprise, everyone was asking me for this recipe and who has prepared this. It was so excellent and the flavour of the food was also marvellous. This is an easy to make recipe which can be packed for lunch for school kids. Its really good to use pudhina atleast once in a week, as it is rich in calcium. Ok here comes the recipe. 

Ingredients:

Rice - 2 cups

Pudhina - 1 bunch sorted. 

Green Chillies - 7 can be more if you want it too spicy.

Lemon - 2

Channa Dhal - 1 tbsp

Urad Dhal - 1 tbsp

For Seasoning:

Mustard Seeds - 1 tsp

Red Chilies - 3

Aesfoetida - 1 pinch

Curry Leaves - few

Method:

Sort the Pudhina leaves, wash it and dry it in a cloth to get rid off the moisture. 

In the Kadai, roast the Green Chillies, urad dhal and channa dhal in 1 tsp of oil and keep it aside. 

In the same kadai add the Pudhina leaves and roast well. 

In the mixer first grind the pudhina leaves and green chillies alone without adding water. Even the mixer should be dry. 

Once they are grounded coarsely, add the dhals and grind once. The dhal should not get fully ground. 

Cook the rice and cool it so that the rice gets seperated which is very good for variety rice preparations. Even while cooking if you add 1 tsp of gingelly oil the rice will be cooked well and they will be seperate. 

In the kadai, add 2 tbsp of gingelly oil and season it with the items for seasoning. 

Add the ground paste and saute well and switch off the stove.  

Mix the rice with this paste and mix well so that the paste gets evenly spreaded. 

Add salt according to your taste and serve it with potato chips or plaintain chips. 

I am sending as an entry for the Rice Mela conducted by Srivalli.

I am republishing it for the Flavoured Rice event, which is an extension of COT-Powders hosted by Kadumanga 

Ingredients:

Rice Flour - 4 cups

Roasted Gram Dhal Flour - 1 cup

Soaked Bengal gram Dhal - 100 gms

Soaked Urad Dhal - 50 gms

Pepper - 100 gms

Salt to Taste

Butter - 100 gms

Oil for frying

Mix all the flour together with the salt. 

Add the soaked urad and bengal gram dhal. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and make small disc in a cloth as shown below. 

Once the wetness gets off, you can fry them in oil to get crispy thattais.

Ingredients:

Besan Flour - 4 cups

Roasted gram Dhal Flour- 1 cup

Red Chillies - 30

Omam - 5 tbsp (soaked in water for 4 hrs)

Method:

Mix all the flour together with the salt. 

Grind the Red chillies and omam to a fine paste. Sieve it with less water and get the water alone. 

Add this water to the mix and mix well. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu with the slide having dots.

Randomly make circles in the hot oil and we can break it after frying.

Ingredients:

Besan flour - 4 cups 

Roasted gram Dhal Flour- 1 cup

Green Chillies - 100 gms

Butter- 100 gms

Salt to taste

Oil for frying

Method:

Mix all the flour together with the salt. 

Grind the green chillies to a fine paste. Sieve it with less water and get the mirchi water alone. 

Add this water to the mix and mix well. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu with the slide having rectangular hole.

Randomly make circles in the hot oil and we can break it after frying.

This year diwali went very exciting for us. This is the first diwali I was celebrating with my in laws and also with my kid, so a different mood altogether. Hope everyone would have enjoyed your diwali, your way. We made a lot of snacks this diwali. This time I involved in everything, from the very first step of grinding the flour to storing the final snack. I didnt take much snaps as I was totally busy and exhausted with the preparations. Enjoy the recipes with minimum picture. 

In general, we got to ground all the flour at the neck of the moment to retain the freshness of the snack. The Major flour involved are

Rice Flour:

Soak the raw rice, dry it for two days, grind it in a saw mill and sieve it well. 

Urad dhal Flour:

Roast the urad dhal till golden brown carefully, cool it, grind it in a saw mill and sieve it well. 

Besan Flour:

Sieve it weel before using. 

Roasted gram Flour:

In the mixer grind the roasted gram and sieve it well. 

Now lets see how these flour are used to prepare various snack. 

Murukku:

Rice Flour - 4 cups

Urad Dhal Flour - 1 cup 

Roasted gram Dhal Flour - 1 Cup

Salt to taste

Sesame seeds - 4 tbsp

Butter - 100 gms

Oil for frying

Mix all the flour together with the salt. 

Put the butter in a pan containing hot water and pour it to the mix

Mix well so that the butter spreads evenly across the flour. 

Make the dough soft, take a portion of it and add it to the murukku achu

Make murukus in your way big, small, round, oval or any shape you like. 

Here are my murukku...... it has been sent as an entry to Festive Food: Diwali Celebration conducted by Priti and also to JFI Festival Treats by Srivalli

This is a simple dish which will go good with dosa or chappathi. This is ideal while travelling as it will not get spoiled soon.

Ingredients:

Tomato(Fully Ripened)- 4

Onion (big) - 2

Chilly Powder - 2 tsp

Corainder Powder - 3 tsp

Fennel Seeds - 1 tsp

Curry Leaves - 1 bunch

Salt to Taste

Method:

Chop finely the onion and tomato to small pieces. 

In the kadai, add 2 tbsp oil and add the 1 tsp fennel seeds.

Add the onion, till it becomes translucent.

Add the tomatoes and saute well till it gets cooked well. no seperate pieces should be visible. 

Add the chilly powder, salt and coriander powder and saute it (Dont Burn it).

Dont any water and cook the thokku in the vapour by closing it with a lid. 

Saute well in between, so that it is not stick to kadai.

Ingredients:

Vendaikai - 100 gm

Pearl onion - 10

Tomato - 1

Tamarind - small lemon sized

Thuar dhal - 1 cup

Sambar powder - 2 tsp

Turmeric - 1 tsp

Salt to taste.

For Seasoning:

Mustard Seeds - 1 tsp

Urad Dhal - 1 tsp

Aesfoetida - 1 pinch

Red chilly - 2

Cumin Seeds - 1 tsp

Curry Leaves - 1 bunch

Method:

Pressure cook the dhal, soak the tamarind in 1/2 cup of water and mince the vegetables.

In the kadai, season the sambar with ingredients for seasoning in 1 tsp oil.

Add the onion and saute it for while.

Then add the vendaikai, tomato and saute well.

Pour the extra cooked dhal water, sambar powder, turmeric and salt.

Close the kadai with a lid and allow it to cook for 5 mins.

Once the vegetable is cooked, add the tamaraind water and smashed dhal.

Mix it nicely, so that everything gets mixed well.

Cook it for 5 more mins. Garnish it with coriander leaves.

Serve hot with rice and pappad.
I have posted this entry to My Legume Love affair hosted by Sra and Susan

Ingredients:

Potato (Cooked) - 4 to depends on the size

Onion(big) - 2

Garlic - 7 pods

curry Leaves - 1 bunch

Fennel seeds - 1 tsp.

Sambar Powder - 1 tbsp

Turmeric - 1 tsp

Salt to taste.

Method:

Mince the onion and potato. Crush the garlic coarsely.

In the kadai, add 2 tbsp of oil and season the curry with fennel seeds.

Add the onion, garlic and saute it till it becomes light brown.

Add Sambar powder, turmeric and salt and saute for while. Take care that the sambar powder is not burnt. 

Add the potatoes and saute well. Close with a lid and cook for while by sauting now and then. 

Its a good combination with sambar rice and variety rice (esp curd rice).

I am reposting it the WYF-Side Dish event hosted by EC