MITHAIS / SWEETS Rasgulla Rasmalai Badusha Kaju Katli Boondi Laddoo Motichoor Laddoo Motichoor laddoo - version 1 Coconut Burfi Badam Cake Maa laddo Rava laddo Ukkarai Carrot Halwa Maida and Cocoa Cake Kanji Podi Laddoo Seven-in-one Cake Kalakand Rava Kesari Jangri / Jangiri Pineapple Kesari BEVERAGES Ginger Tea Lemongrass Tea Filter Coffee Special Masala Chai

DESSERTS   Falooda   Strawberry and Cream Caramel Pudding  Egg-less Caramel Pudding Fruit Salad and Ice Cream Paneer Pudding Fruit Salad with Melba Sauce Mocha Bombe Butterscotch Cream Trifle Pudding Mango Mousse Mango Cheesecake Strawberry Ice Cream JAMS & SQUASHES Papaya Jam Mango Jam  Strawberry Jam Fruit Squashes SMOOTHIES & JUICES Berry Smoothie

Mango Mousse

I tried this mango mousse for the first time yesterday. It was a great hit. About 20 days back I tried Strawberry mousse, but was not good at all. All because I did not know how to activate the china grass. Was completely lost. After reading a lot about china grass, I finally decided to take another chance and made this with canned mango pulp. :) China grass is available in many forms in various places. While in Dubai, I was apprehensive of trying gelatin, so I was literally hunting for China Grass for 2 weeks. Finally found China Grass in one Indian store. But it was not a bit like the one I used in India. I remember buying China grass once upon a time for making ice cream. This one was literally like white strands of grass. I tried powdering it in a mixer and immediately put it in water for boiling. Did not work, it did not dissolve too. It was standing out and staring at me. It was only later that I realized that china grass needs to be soaked in hot water for 10 minutes. For activating china grass, you have to bring the soaked china grass to a rolling boil. It takes about 5 minutes to dissolve.  Imagine my husband's reaction :P , he was like -- you seem too keen on experimenting on me. ha ha ha :)) But, he was very happy with the outcome. So lets proceed to the recipes.

Preparation Time : 15 minutes
Cooking Time : 5 minutes
Setting Time : 6 hours 
Makes 4 servings

Ingredients

Alphonso Mango Pulp - 1 1/2 cup
Whipping Cream - 1 cup
Icing Sugar - 1 tbsp
China Grass / Agar agar - 1 1/2 tbsp, chopped into bits
Sugar - 4 tbsp
Lemon Juice - 1 tbsp
Water - 1/4 cup

Procedure

1. I used the ready canned alphonso mango pulp. If you choose to use the fresh mangoes instead, peel them, make bits, blend them, sieve the thick pulp to separate the fiber and take it out into a vessel.
2. Add the sugar and lemon juice to the mango pulp and blend well.
3. Boil the water in a vessel.
4. Add the china grass bits to the hot water. Let it soak for 10 minutes
5. Meanwhile beat the whipping cream till it holds stiff peaks (Refer notes)
6. Add the icing sugar towards the end and continue beating
7. When it holds stiff peaks, add the mango pulp mixture.
8. Boil the water with the soaked china grass till it dissolves completely and starts turning gelatinous.
9. Allow to cool for 2 minutes and add to the cream, mango mix and give a quick blend.
10. Pour into individual cups / glasses and set to refrigerate for at least 6 hours.

 

Notes:

1. This mousse is soft and more like a custard pudding. I whipped the cream till it had soft peaks. If you whip it till it holds stiff peaks, then the texture will be even better.

Beetroot Stuff Vada

This quick delicious protein vada will make you ask for more. Try this and let me know how you liked it. Please refer the notes for some hints.

 

Preparation Time : 20 minutes
Cooking Time : 10 minutes
Makes 8 vadas

Ingredients

For the cover

Beetroot - 1/2 cup, grated
Chick peas / Kabuli chana - 1/2 cup soaked and cooked
Garam Masala - 1 tsp
Salt - to taste
Ginger paste -1/2 tsp
Besan Flour - 1/4 cup
Maida - 4 tbsp

For the stuffing

Green Moong sprouts - 1/2 cup
Cashewnuts - 10
Raisins - 10
Chat Masala - 1 tsp
Chopped Coriander - 1 tbsp
Green Chillies - 4, chopped finely
Onion - 1, chopped finely
Salt - to taste

Oil for frying

Procedure

1. Mash the cooked chickpeas using a masher / in a mixie till smooth.
2. To this add the grated beetroot, and all the powders and mix well till you get a soft and smooth dough. 3. Set aside
4. Cook the moong sprouts partially / well, grind it coarsely with the cashewnuts, raisins and other ingredients.
5. Heat oil for frying.
6. Using the chickpeas dough, make a small cup, stuff a tsp of this mixture in the center and close it well. Shape them into slightly flat / oblong shapes.
7. Repeat it for all the vadas and fry them till brown on a medium flame.
8. Delicious beetroot protein vada is ready

Notes:

1. Instead of beetroot you could use any other vegetable also like, carrot / cabbage etc.
2. In case you want to make ahead the stuffing, do  not add salt, add it only before making, else it will start giving out water, because of onions.
3. In case the stuffing remains, you could always convert it into a sprouts sabzi. So there is not wastage. :)
4. In case you don't want to fry, make sure you cook the moong sprouts, particularly if you do not like the taste of raw moong sprouts.

Uthappam Recipe

Uthappam can be prepared with many toppings or just plain. I have mentioned the toppings that I add, you can go ahead and add any other toppings too.

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Ingredients

Dosa Batter - Required amount
Vegetables - onion, carrot, tomato, colored capsicum, baby corn, coriander, mushroom, green chillies, mashed peas, sweet corn. etc ( the choice is endless, everything should be chopped / grated according to taste)
Salt - to taste

Powders - idli podi (optional)

Procedure 

1. Mix all the required vegetables in a  cup with a little salt.  

2. Heat the tava, grease with a little oil.  
3. Add a ladleful of batter and spread into a slightly thick layer. 
4. Sprinkle a little of the vegetables evenly over the batter and press gently with the dosa spoon. 
5. Add idli podi at this stage if you want.
6. Turn over to the other side and cook well with a little oil till the vegetables slightly brown. 
7. Lovely colourful and tasty uthappam is ready to have.
8. Serve hot with chutneys.  

Dosa

This crispy breakfast delicacy from Tamil Nadu needs no introduction. It has been savoured by people worldwide and has a huge fan following all over the world. It is a healthy breakfast option.

Preparation Time : 30 minutes (for grinding)

Cooking Time : 15 minutes

Servings : Batter for approximately three days for a family of 4 

Ingredients

Idli Rice – 4 cups

Urad dal (Whole) – 1 cup

Methi seeds – 1tsp

Javvarisi / Sago – 1 tbsp

Procedure

1. Soak all the ingredients overnight.

2. Next morning, grind everything together except sago well for about 20 – 25 minutes adding water
little by little till the dosa batter consistency is reached.Finally add the sago and grind till blended well.

3. Transfer to a vessel and add salt – about 2 tsp of rock salt and mix thoroughly. Leave it to ferment till
night.

4. Dosas are ready to prepare. This batter makes lovely, crispy dosas. 

5. You can use this batter for uthappam also.

Cheese Puri Recipe

Try this puri for a variation. This is a very tasty and excellent snack.

Preparation Time : 10 minutes
Cooking Time : 20  minutes
Makes 20 - 24 puris

Ingredients

Wheat Flour - 1 cup
Maida - 1 cup
Mashed potato - 1/2 cup
Grated Cheese - 1/2 cup
Onion - 1 grated
Green Chillies s - 2 grated
Ginger - 1" piece grated
Coriander - 1/4 cup, chopped finely
Pepper Powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Oil - for frying

Procedure

1. Mix all the ingredients together into a smooth dough
2. Roll out the puris, prick with a fork and fry in oil

Jeera Rasam Powder

I normally make small quantities of rasam powder for all varieties of rasam, so that I can put together the rasam very quickly. This is one such rasam powder which I make and store.

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients

Cumin -10 tbsp
Toor Dal - 5 tbsp
Curry Leaves - 3 tbsp
Red Chillies - 15 (small round red chillies)

Procedure

1. Heat a kadai and dry roast all the ingredients till just warm.
2. Set aside to cool and powder in a mixie a little coarsely or finely (however you like it)
3. Store in an air tight container and use whenever required while making Jeera Rasam

Thippili Rasam Powder Recipe

I normally make small quantities of rasam powder for all varieties of rasam, so that I can put together the rasam very quickly. This is one such rasam powder which I make and store.

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients

KandaThippili -100 gm
Pepper - 100 gm
Cumin - 100 gm
Coriander - 100 gm
Chana Dal / Toor Dal - 100 gm
Curry Leaves - 1/4 cup

Procedure

1. Heat a kadai and dry roast all the ingredients till just warm.
2. Set aside to cool and powder in a mixie a little coarsely or finely (however you like it)
3. Store in an air tight container and use whenever required while making Kandathippili Rasam

Milagu Rasam Powder

I normally make small quantities of rasam powder for all varieties of rasam, so that I can put together the rasam very quickly. This is one such rasam powder which I make and store.

Preparation Time : 10 minutes
Cooking Time : 10 minutes

Ingredients

Pepper - 100 gms
Cumin - 100 gms
Coriander - 100 gms
Chana Dal / Toor Dal - 100 gms
Curry Leaves - 1/4 cup

Procedure

1. Heat a kadai and dry roast all the ingredients till just warm.
2. Set aside to cool and powder in a mixie a little coarsely or finely (however you like it)
3. Store in an air tight container and use whenever required while making Milagu Rasam
 

Rasam Powder Recipe

I make rasam 5 out of 7 days in a week. That's how much we all love rasam. So I love to use freshly ground rasam powder made at home. My mother uses the sambar powder for making rasam too. I use sambar powder when I am too lazy to make separate rasam powder. (:|  But after I started making this rasam powder, I have never thought of using sambar powder. If you are looking to make a very flavourful rasam, try making this rasam powder.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Makes 250 gms powder (approx)

Ingredients

Red chillies - 2 cups
Coriander seeds - 3/4 cup
Toor dhal - 1/2 cup
Black pepper corns - 1/2 cup
Cumin seeds - 1 tbsp
Horse gram -  1/2 tbsp
Curry leaves - 1/4 cup
Turmeric powder - 1 tbsp
Oil - 2 tsp

Procedure

1. Heat the oil in a pan and roast the dry red chillies until they are brittle.
2. Remove and keep aside in a large tray to cool.
3. Dry roast the rest of the ingredients one by one on a medium flame without burning them.
4. Transfer the roasted ingredients to a plate other than the one with the chillies.
5. When all the ingredients cool down to room temperature, powder the chillies first finely.
6. Finally add the rest of the ingredients and powder finely.
7. Allow to cool and store in airtight containers.
8. Use this rasam powder while making Paruppu rasam

Tomato Onion Gotsu Recipe

This is a very simple and easy side dish to make for pongal / arisi upma. It can even be had with dosa, uthappam, idli.

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4

Ingredients

Onion - 1 big, chopped finely
Tomato - 2 medium, chopped finely
Tamarind extract—1/2 cup
Salt -  to taste
Sambar powder - 1 tsp

For seasoning
  
Oil - 2 tbsp 

Mustard—1/2  tsp
Red Chillies - 1
Green Chillies - 1
Hing - 1/2 tsp
Curry leaves - a few 

Procedure

1. Heat oil in a kadai, add the mustard, when it splutters, add the chillies, hing and curry leaves.
2. Add the chopped onions and tomatoes. 
3. Saute for 2 minutes on a low flame.
4. Add the tamarind extract, salt, sambar powder and let it boil till the raw smell of tamarind goes. 
5. Delicious Tomato Onion Gotsu / Gostu is ready to serve.

Kara Kozhambu

Kara Kuzhambu is similar to the preparation of vathal kozhambu except that we add a ground paste in this recipe. Kara kuzhambu can be had with any coconut based curry / koottu. I normally use brinjal for kara kozhambu. Alternately you can also use onion, Tomato & garlic. If using fresh vegetable use about 150 gms altogether. The taste is awesome.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Brinjal - 6 to 7 small brinjals
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp (Optional)

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

To Grind

Dhania - 2 tbsp
Urad Dal - 2 tbsp
Chana Dal - 2 tbsp
Red Chillies - 4 /5
Garlic - 2 cloves


Procedure

1. Chop the crown of the brinjal and slit it into four sections without cutting it fully.
2. Roast and powder the items under to grind except garlic and stuff into the brinjals.
3. Add the garlic cloves to the remaining powder and grind to a paste.
4. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the curry leaves, asafoetida, turmeric powder and the stuffed brinjal.
5. Saute for two minutes on a medium flame.
6. Extract the tamarind juice and add it to the sauted vegetable.
7. Add salt, sambar powder, ground paste and allow to boil till the raw smell is gone and the vegetable is cooked.
8. Finally adjust salt, if required, add a little jaggery(this is required only if you find the kara kuzhambu to be too tangy).
9. After the kuzhambu thickens, switch off the stove.
10. Serve with rice and appalam / koottu / coconut based curry.

Notes :

1. If you are making kara kozhambu with onion, tomato and garlic,  skip the stuffing part. Directly grind all items under "to grind" into a paste.
2. After seasoning, add the onions, tomato and saute for a minute and proceed with steps from 6 - 10

More Kozhambu Recipe

This recipe is a true savior when you are pressed for time. A very simple and easy to prepare recipe using curd / thick buttermilk. What more, it tastes great and can be put together in less than 20 minutes. With just a few ingredients, this is the simplest of all kozhambu's. You can use white pumpkin / ladies finger / aloo / arbi(sepankizhangu) / even manathakkali vathal. Now, isn't that super simple. :)

Preparation Time : 10 minutes

Cooking Time : 10 minutes
Serves : 2

Ingredients

More / Thick curd - 1 cup
Water - 1/2 cup
Salt - to taste
Turmeric Powder - 1/4 tsp

To Grind

Grated Coconut - 4 tbsp
Green Chillies - 2
Coriander Seeds- 1 tsp
Fenugreek - 1/2 tsp
Jeera / Cumin - 1 tsp

To Temper

Coconut Oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves - a few
Manathakkali vathal - 1 tbsp (if using) [You can use this vathal if you do not want to / do not have other vegetables mentioned above]

Procedure

1. Grind together the ingredients given to a smooth paste
2. Mix required water to the curd and make into a consistency slightly thinner than dosa batter.
3. Add turmeric powder and salt to the curd and heat on a medium flame till it gives a slow boil.
4. Immediately switch off.
5. Heat the coconut oil in a tadka pan, add mustard, when it splutters, add  the curry leaves and manathakkali vathal(if using)
6. In case you are using white pumpkin/ potato / arbi, cook it separately with little salt and add to the curd separately.
7. In case you are using ladies finger, roast it in little oil with 1/4 tsp of salt till it is cooked but not crisp and bitter.
8. Add it to the morekozhambu.

Lemon Rasam Recipe

I am a huge fan of lemon. I try to use it as much as possible in my everyday cooking. Either in Salads / make squash / lemon rasam. :)  Why not, if you are in a place where there is summer for most part of the year, try using lemon in your everyday cooking. You will be able to see the difference. Lemon Rasam is another of my husband's favourite recipe. I remember the flavour this rasam used to have when made in my grandmother's eeya sombu. I continue to use an eeya sombu to make my rasam and the taste is really distinct.  The addition of ginger and lemon is what makes this so tasty and healthy. =P~

Preparation Time : 10 minutes
Cooking Time :25 minutes
Serves : 4

Ingredients

Tomato - 2 big
Salt - to taste
Asafoetida - 1/2 tsp
Green Chilli - 2, slit vertically
Ginger - 1" piece, cut into strips and minced
Curry Leaves - a few
Toor Dal - 1 tbsp pressure cooked
Water - 4 cups
Lemon Juice - from 2 / 3 lemons

For seasoning 

Ghee - 1/2 tbsp
Mustard - 1/2 tsp
Cumin / Jeera - 1/2 tsp
Coriander Leaves - 1 tbsp finely chopped

Procedure

1. Take a vessel / eeya sombu. Add 11/2 cups of water.
2. Chop the tomatoes. Put it in the vessel / eeya sombu and place on a flame on medium heat.
3. Add the asafoetida, half the curry leaves, salt, tomatoes, ginger and chillies.
4. Cook till the raw smell of tomato goes and it is cooked well.
5. Finally add the toor dal, water and bring to a boil
6. Add the chopped coriander leaves.
7. In a tadka pan, add the ghee, when it is hot, add the mustard, cumin and remaining curry leaves. Pour into the rasam immediately after it splutters.
8. Finally add the lemon juice to the rasam.
9. Close the rasam to retain the flavour

Orange Peel vathal Kozhambu Recipe

Orange Peel vathal kuzhambu is a traditional recipe from my mother's side. There is something magical about this recipe. Anyone who tastes it first will find it a little wierd. However, it makes you crave for more. After my wedding when I mentioned this first time in my in-laws place, they thought I was kind of joking. I made this. Initially they did not like it. But now, my husband asks for it very often. It is considered to be very good for the heart. I prefer to have Orange Peel vathal kuzhambu rice with any coconut based curry / koottu. The taste is awesome.

Ingredients

Orange Peel (ideally taken from Indian Santra ) - 4 tbsp, cut into 1" strips [ REFER NOTES]
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1/2 tsp
Green Chilli - 1
Red Chillies - 1 (or) 2
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

Procedure

1. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the dals, when they brown a little, add the chillies, curry leaves, asafoetida, turmeric powder and the orange peel.
2. Saute for two minutes on a medium flame.
3. Extract the tamarind juice and add it to the sauted seasoning.
4. Add salt, sambar powder and allow to boil till the raw smell is gone and the orange peel is cooked.
5. Finally adjust salt, if required, add the jaggery
6. If you want the kuzhambu to be slightly thick, add a cornflour slurry (2 tsp cornflour+1 tbsp water) to the boiling vathalkuzhambu.
7. After the kuzhambu thickens, switch off the stove.
8. Serve with rice and appalam / koottu / coconut based curry.

Notes:

The Indian Santra's peel is very strong and one can smell it even when you are at quite a distance. Such is the potency of this orange. So I suggest you use the peel from this variety. If you cannot find it where you live, you can always use the peel of any other variety.

Vathal Kozhambu Recipe

Vathal Kuzhambu is a traditional brahmin recipe. Vathal kuzhambu and sutta appalam is meant to be a combination. However, I prefer to have it with any coconut based curry / koottu. You can chose to use any vathal (sundakkai, manathakkali, vendakkai, brinjal, pavakkai). Alternately you can also use any of these fresh vegetables (Madras Onions, drumstick, brinjal, ladies finger, onion, tomato and garlic. If using fresh vegetable use about 150 gms altogether. The taste is awesome.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Any vathal - 4 tbsp
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp (Optional)

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1/2 tsp
Green Chilli - 1
Red Chillies - 3
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

Procedure

1. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the dals, when they brown a little, add the chillies, curry leaves, asafoetida, turmeric powder and the vathal / fresh vegetable.
2. Saute for two minutes on a medium flame.
3. Extract the tamarind juice and add it to the sauted seasoning.
4. Add salt, sambar powder and allow to boil till the raw smell is gone and the vathals / vegetables are cooked.
5. Finally adjust salt, if required, add a little jaggery(this is required only if you find the vathal kuzhambu to be too tangy).
6. If you want the vathal kuzhambu to be slightly thick, add a cornflour slurry (2 tsp cornflour+1 tbsp water) to the boiling vathalkuzhambu.
7. After the kuzhambu thickens, switch off the stove.
8. Serve with rice and appalam / koottu / coconut based curry.

Milagu Rasam

Whenever my husband travels, he comes back with a bad body ache. This Kandathippili rasam is known to be very good to cure body aches. This tastes better when cooked in eeya sombu and with garlic cooked and added to it.

Preparation Time : 10 minutes
Cooking Time : 25 minutes
Serves : 2

Ingredients
Tamarind - 1 small amla size
Tomato - 1, chopped into cubes
Salt - to taste
Asafoetida - 1/2 tsp
Curry leaves - a few

To grind

Coriander seeds - 1 tbsp
Pepper - 1 tbsp
Cumin Seeds - 1 tbsp
Chana Dal - 1 tbsp
Red Chilli - 3

To Temper

Ghee - 1/2 tbsp
Mustard - 1 tsp

Procedure

1. Extract tamarind juice into the eeya sombu / a vessel
2. Add salt, curry leaves, tomato and asafoetida
3. Dry roast all the ingredients to grind and grind into a smooth paste.
4. When the raw smell of tamarind is gone and the tomatoes have cooked well, add the ground paste and allow to boil once.
5. Heat ghee in a tadka pan, add the mustard, when it splutters, add to the rasam.

More Keerai Recipe

I love more koottu with any vegetable / keerai. Keerai more kootu is my favourite. It tastes awesome with ghee rice.

Preparation Time : 20 minutes
Cooking Time : 25 minutes
Serves : 2

Ingredients

Palak / Mulai keerai - 2 small bunches / 1 large bunch
Salt - To taste
Soda - a pinch( helps retain the green colour in keerai)
Thick Curd - 1/2 cup, that has been beaten till smooth
Turmeric - a pinch
 
For Seasoning

Coconut Oil - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 5 to 6
Coconut - half a coconut
Cumin seeds - 1/2 tbsp

Procedure

1. Wash well, remove the yellow leaves and chop the keerai finely
2. Pressure cook the keerai with salt, soda and turmeric powder and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. To the cooked keerai, add the ground paste and allow to boil
5. Finally, heat coconut oil in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida. When it splutters add to the koottu.
6. Add the thick curd to the koottu and mix well.
7. Delicious keerai koottu is ready. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

Plantain Stem / Vazhaithandu More Koottu

I love more koottu with any vegetable. Particularly vazhaithandu more koottu with vethakozhambu sadam is a great combination.


Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients

Plantain Stem / Vazhaithandu - a medium sized piece
Salt - To taste
Thick Curd - 1/2 cup, that has been beaten till smooth
Turmeric - a pinch
 
For Seasoning

Coconut Oil - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 5 to 6
Coconut - half a coconut
Cumin seeds - 1/2 tbsp

Procedure

1. Remove the fiber and chop the plantain stem / vazhaithandu finely
2. Pressure cook the vazhaithandu with salt and turmeric powder and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. To the cooked vazhaithandu, add the ground paste and allow to boil
5. Finally, heat coconut oil in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida. When it splutters add to the koottu.
6. Add the thick curd to the koottu and mix well.
7. Delicious vazhaithandu koottu is ready. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

Thakkali Kai Koottu Recipe

Thakkali kai(Nattu Thakkali) koottu is a brilliant tangy koottu that goes very well with rasam rice. If  you have not tried this, then do so now.

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients

Thakkali Kai (Naattu Thakkali) - 500gms
Salt - To taste
Turmeric - a pinch
Moong / Masoor Dal - 3 tbsp
Green Chilli - 1, slit

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 4 / 5
Coconut - 5 tbsp
Cumin seeds - 1/2 tbsp

Procedure

1. Wash and chop the thakkali kai into small cubes.
2. Pressure cook the dal and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the thakkali kai with salt, green chilli and turmeric powder.
5. To the cooked thakkali kai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

Keerai Koottu Recipe

I have made it a habit to make greens atleast once a week. Palak/ Spinach, arai keerai, mulai keerai, murungai keerai are the ones I make regularly. I either make keerai sundal / keerai kootu. If making arai keerai I make arai keerai plain masiyal. Also agathi keerai is another dish I make on dwadasi. When making keerai koottu I use two methods. I have presented both here. You could use any.  Also these two types are applicable for all koottu varieties.

TYPE I

Preparation Time : 15 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients

Palak / Mulai Keerai - 2 small bunches / 1 large bunch
Soda - a pinch (helps keerai retain its green colour)
Salt - To taste
Turmeric - a pinch
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Urad Dal - 1 tbsp
Coconut - 5 tbsp
Pepper - 1 tsp
Cumin seeds - 1/2 tsp
Red Chilli - 2

Procedure

1. Wash the keerai well, remove the yellow leaves and chop the keerai very finely.
2. Pressure cook the dal and set aside
3. Dry roast and grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the keerai with salt and turmeric powder
5. To the cooked keerai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.

TYPE II

Preparation Time : 20 minutes
Cooking Time : 25 minutes
Serves : 4

Ingredients

Palak / Mulai Keerai - 2 small bunches / 1 large bunch
Salt - To taste
Turmeric - a pinch
Moong / Masoor Dal - 2 tbsp

For Seasoning

Ghee - 2 tbsp
Mustard - 1 tsp
Urad Dal - 1/2 tsp
Curry leaves - a few
Asafoetida - 1/2 tsp

For Grinding

Green Chillies - 4 / 5
Coconut - 5 tbsp
Cumin seeds - 1/2 tbsp

Procedure

1. Wash the keerai well, remove the yellow leaves and chop the keerai finely.
2. Pressure cook the dal and set aside
3. Grind the items given under (For grinding) into a smooth paste.
4. Pressure cook the keerai with salt and turmeric powder.
5. To the cooked keerai, add the ground paste and the dal and some more water if required, to suit your consistency preference and allow to boil
6. Finally, heat ghee in a pan, when hot, add the mustard, urad dal, curry leaves and asafoetida
7. Mix well and serve with sambar rice / rasam rice / vathalkuzhambu.