Hotel style vegetable kurma/hotel vegetable kurma recipe, korma recipe- Kuzhali samaiyalarai
Coriander mint Thokku recipe, How to make coriander mint thokku(pickle)- Kuzhali samaiyalarai
Thokku is very common in our south indian households. we make variety of thokku using mango, tomato, citron , coriander leaves etc. Today I have shared the recipe of mint and coriander leaves thokku.
in our home we prepare coriander thokku using coriander leaves and urad dhal. But this thokku is different from that in taste, flavour and texture.
Click the below link to check out our traditional coriander leaves thokku with dhal.
kothamalli thokku(coriander leaves thokku)- click here
In this way we can prepare the thokku using mint leaves only or only with coriander leaves too.
This thokku can be stored in refrigerator for 2-3 weeks in clean glass jar. This can be served with rice, dosa, idli, and even with chapatti too.
It tastes scrumptious with plain curd rice too and we can even mix with hot rice too.
Please check the links for few other thokku recipes already shared in our blog.
Mango ginger Thokku- click here
Ok now coming to the recipe.
VIDEO:
CORIANDER MINT LEAVES THOKKU
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: -
INGREDIENTS:
2cups tightly packed coriander leaves
1 cup mint leaves
12 red chillis
1 medium lemon size tamarind
1 tablespoon jaggery
1/2 teaspoon asafoetida
salt to taste
10-15 Garlic pods(finely chopped)
To temper:
3 tablespoon sesame oil
1/2 teaspoon mustard
2 red chillis
few curry leaves
VIDEO RECIPE LINK: https://youtu.be/N5CG684Jw_4
PREPARATION:
Wash and clean the coriander leaves and mint leaves well and wipe the extra moisture.
Remove the fibres from the tamarind and cut them into small pieces for easy grinding.
METHOD:
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
In hard bottomed pan add the oil and let it heat.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
NOTES:
- You can even make this thokku only with coriander leaves or
- with mint leaves only.
- Adjust the spiciness by adding/reducing the red chillis
- Adding jaggery will balance the tanginess and spiciness of the thokku, so don't skip.
- Adding sesame oil gives nice taste and flavour to the thokku
- Always store in refrigerator.
- While grinding dont add more water, because if the ground paste is too thin, it will take long time to become thick thokku consistency.
STEP BY STEP RECIPE:
First grind the coriander leaves and mint leaves along with salt, tamarind, jaggery, asafoetida into smooth paste by adding little water.
In hard bottomed pan add the oil and let it heat.
Then add mustard seeds, and red chilli, let the mustard seeds splutter.
Add the finely chopped garlic and curry leaves. Saute till the garlic becomes golden brown.
Then add the ground paste. Stir well and cover with a lid.
Let the thokku to cook in low medium flame till it becomes shiny and thick.
Open the lid and stir in between to avoid burning at the bottom.
Once the thokku becomes thick , switch off the flame.
Let the thokku to cool down completely. Store in air tight bottle and store in refrigerator. It tastes great with Rice, idli, dosa, chapatti.
Pizza Pinwheels using wheat flour, Pizza rolls at home in healthy way- Kuzhali samaiyalarai
Pizza pinwheels is a scrumptious snacks /dinner recipe. Generally we prepare pizza dough using yeast. But here in this recipe I have used wheat flour and does't used yeast or baking soda.
Onion Coriander chutney, Side dish for idli, dosa- Kuzhali samaiyalarai
Onion chutney is one of a very popular chutney serve with idli/dosa. We can prepare variety of chutneys using onion by adding one more ingredients along with it like tomato, dhal, coriander etc.,
Mostly we prepare the regular onion tomato chutney for idli/dosa. In this we can add coriander leaves which takes the chutney to next level.
Ragi dosa recipe, Kezhvaragu dosa , Healthy ragi dosa using ragi flour
Ragi dosa is one of the easy healthy breakfast/dinner recipe. In south India idli/dosa is the most common recipe in each and every house hold. We usually make idli/dosa using idli rice and urad dhal.
Here I am sharing a slight variation from regular dosa . I have added ragi flour to make it more healthier. I have already shared the recipe for super soft no fail idli recipe . Also shared the idli using pearl millet(Kambu in Tamil).
Click here to check the oats idli recipe..
Do check those recipes too and provide your feedback in comments.
Recently have shared the video recipe of crispy dosa batter and andra style Karam dosa recipe too.
Ok now coming to the recipe.
RAGI DOSA
SOAKING TIME: 5 HRS | PREPARATION TIME: 5 mins | COOKING TIME: 5 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
1 cup Ragi flour
1 cup idli rice
1 tablespoon urad dhal
1 tablespoon fenugreek seeds
water as required
salt to taste
VIDEO RECIPE LINK:
PREPARATION:
Rinse and Soak the idli rice, urad dhal and fenugreek seeds for minimum 5 hrs.
METHOD:
Grind the rice , urad dhal and fenugreek seeds in grinder or mixie by adding required batter into smooth paste.
Add the ragi flour and salt. mix well.
Adjust the consistency by adding required water.
Let the batter to ferment for minimum 10 hrs or over night.
Mix the fermented batter well with a ladle.
Heat a tawa and spread some oil.
Make dosa as thin or thick as per your wish.
Let both the sides to cook golden brown.
Serve hot with any chutney of your choice.
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Banana stem puli pachadi, Vazhathandu sweet pachadi /vazhaithandu puli pachadi recipe- Kuzhali samaiyalarai
VAZHAITHANDU PULI PACHADI is a traditional kootu/curry kind of recipe usually shared along with rice. This tastes yummy with sambhar rice, rasam rice, etc.,
Banana stem is such a healthy vegetable , we can make variety of recipes using this. Though the cleaning and chopping part is little tricky, it will become easy after few attempts.
In the video I have shared a detailed way of removing filers and chopping banana stem.
Using banana stem we usually prepares kootu, sambhar or portal. This puli pachadi is little unique with the combination of mild tangy, sweet and very light spiciness(from red chilli).
I have shared few other recipes like banana stem buttermilk, banana stem raita, banana stem soup, banana stem cutlet here in our blog. Do check these recipes too if you like.
Ok now coming to the recipe.
BANANA STEM PULI PACHADI
SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
11/2 cup chopped banana stem
1 gooseberry size tamarind
1/4 cup grated coconut
1 1/2 - 2 tablespoon jaggery
1 tablespoon Rice flour
1/4 teaspoon turmeric powder
1/2 - 3/4 cup water(approx.)
salt a pinch
To temper
1 tablespoon coconut oil
1/2 teaspoon mustard
1 teaspoon urad dhal
2 red chilis
Few curry leaves
VIDEO RECIPE :
PREPARATION:
Clean and chop the banana stem into small pieces.
Keep the chopped the banana stem in thin butter milk until use to avoid colour change.
Extract the tamarind juice in 1/4 cup of water and keep it ready.
Mix the rice
METHOD:
In a sauce pan add the tamarind extract and add 1/4 more cup water. let it boil.
Add the chopped banana stem.
Add a pinch of salt, and turmeric powder. Let the banana stem to cook till soft.
Don't add more water. in case water is more drain it and keep aside.
Mash the banana stem a bit using the back of the ladle.
Then add the jaggery powder and mix well. Continue to cook in low medium flame until jaggery melts and the raw smell goes off.
Once every thing comes together add the rice flour slurry and continue to cook for 2 more minutes in low medium flame.
If the pachadi is too thick after adding rice flour slurry add little more water to adjust the consistency and let it boil for 1 more minute.
Add the grated coconut at last and mix well. Remove from heat.
Temper the mustard seeds, urad dhal, and red chilli in oil and add into the pachadi.
Finally add few curry leaves and mix well.
Serve with hot rice along with sambhar, rasam, puli Kuzhambu..
NOTES:
- Chop the banana stem very finely to make it cook faster.
- Adjust the jaggery and tamarind amount as per your requirement of sweet and sour taste.
- Don't add more salt as we make it with jaggery.
- You can eve grind the coconut before adding instead of grating.
- Adding rice flour gives thickness to the pachadi, but don't add more.
- Don't keep more water to cook the banana stem , or else you will end up with more water while mashing the banana stem. in case water is more, drain and use in some other dishes like sambhar/rasam.
- Using coconut oil gives nice flavour to the pachadi while tempering
Do try this recipe and please don’t forget to give your feedback in comments.
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Pine apple Kesari recipe, Pine apple sheer, Kalyana veetu Pine apple kesari, Annasi pazha kesari recipe- Kuzhali samaiyalarai
Pine apple Kesari is such a easy scrumptious sweet. Mostly we make Keshri for sudden guest visits as it requires less time & ingredients. If we follow few tips, this is one of the very easy no fail recipe.
There are variety of Kesari we can prepare with rava(semolina), Vermicelli(semiya etc., We can give variety of flavours by adding fruits like pine apple, mango apple etc.,
This pineapple Kesari is served in marriages too which so soft, gooey, ghee dripping & no need to say lip smacking. We can even make the same kind of Keshri in home too. The secret is adding flavourless oil along with ghee takes the Kesari to next level.
Adding oil gives the Kesari a soft texture even after cooled down. But we should add only flavourless oil.
Few other Kesari recipe here in our blog are
VIDEO RECIPE:
Ok now coming to the recipe.
PINE APPLE KESARI
SOAKING TIME: - | PREPARATION TIME: 5 mins | COOKING TIME: 15 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SWEET
CUISINE: SOUTH INDIAN
SERVES: 3 PERSONS
INGREDIENTS:
1/2 cup rava
(semolina/sooji)
1 cup sugar
1/4 cup ghee
1/4 cup oil(flavourless oil)
1 cup sugar
Few cashews
Few dry grapes
saffron a pinch
1 cup water
VIDEO RECIPE LINK:
PREPARATION:
Clean and chop the pine apple in small pieces
Mix oil and ghee together and keep it ready
METHOD:
In a sauce pan add the chopped pine apple , 1/4 cup water and 2 tablespoon sugar.
Let it cook in medium flame till the pine apples are cooked soft.
Stir in between to avoid burning at the bottom.
Once the pineapple is cooked remove from heat and keep it aside.
In another heavy bottomed pan add a tablespoon of ghee +oil mixture.
Add the cashews and dry grapes and roast till they becomes golden brown
Remove from heat and keep it aside.
In the same add the rava(semolina/sooji) . Add a tablespoon of ghee if required.
Roast in low medium flame for 1 1/2 min-2 mins.
The rava should be fried , but the colour should not be changed.
Add the saffron strands and mix well.
Once the rava is roasted, add the hot water carefully.
Mix well with out any lumps.
Now the water is almost absorbed by the semolina.
Add the cooked pine apple and mix well
Add 1 or 2 tablespoon of ghee and mix well.
Close the pan with a lid. Reduce the heat to very low and let it cook.
Stir in-between to avoid burning at the bottom.
Once the rava is completely cooked and becomes soft, add the sugar.
Don't add sugar before the semolina is cooked fully.
After adding sugar Kesari will becomes watery.
Stir continuously till the Kesari becomes thick.
Add the remaining ghee and roasted cashews and dry grapes and mix well.
Once the Keshri becomes shiny and non sticky on the back of the ladle, remove from heat.
Serve hot ...
NOTES:
- Using oil gives nice soft textured kesari even after cooled down.
- Use any flavourless oil
- If you like you can use ghee only instead of oil.
- Roasting rava(semolina) is very important to get grainy (yet cooked) and soft textured kesari.
- Cook the rava fully before adding sugar.
- I haven't added cardamom powder, if you like you can add, but pineapple flavour itself will be more than enough.
- Instead of saffron you can leave the kesari as it is (while colour kesari) or can add little yellow food colour too.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
circle.
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