Ramya Karthi's Valaipakkam

2007-08-24T13:09:00.000-07:00

Chicken 65

2007-08-02T10:57:00.000-07:00

Ingredients:

Chicken - 1/2 lb
Ginger & Garlic paste - 1 tsp
Red chilli powder - 2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Curd - 1 tsp
Water - 1/2 cup
Oil - 4 tbsp
Food color - a pinch

Method:

1. Add chilli powder, salt, lemon juice, ginger & garlic paste, curd, food color to the chicken and marinate the chicken for about 3 hours.
2. Heat oil in a pan. Add the marinated chicken and saute it till the raw smell of ginger and garlic goes off.
3. Add water and allow it to cook for 10 mins with the lid closed, stirring occasionally.
4. Then allow it to cook in low heat until the chicken becomes dry.
5. Garnish it with onion and lemon. Spicy and yummy chicken 65 is ready.

ramyakarthi

Kallabaela kootu

2007-08-01T17:40:00.000-07:00

Ingredients:

Channa dal - 1/2 cup
Onion - 1/4 or sambar onion - 5
Tomato - 1
Turmeric powder - a pinch
Red chilli powder - 1 1/2 tsp
Salt - to taste
Tamarind extract - 3/4 tsp
Kootu powder - 1 tbsp (Kootu powder should be prepared by ourselves, the steps for which is posted in the podi section - click the link to get there)
Brinjal - 3 (cut lengthwise)
Garlic pods - 2 (chopped)
Oil - 1 tbsp
Water - 1 1/2 to 2 cups

For seasoning:

Mustard - little
Urad dal - 5 g
Channa dal - 5 g
Onion vadagam - a little or onion - 4 pieces
Asafoetida - a pinch
Curry leaves
Coriander leaves

Method:

1. Pressure cook the channa dal with a little water, turmeric powder, 1 tsp oil and tomato for 1 whistle.
2. Then add the cut onion, brinjal,garlic pods, salt and chilli powder to the cooked channa dal. Pressure cook for 1 whistle.
3. Add the kootu powder and tamarind paste. Allow it to cook for few minutes so that the kootu becomes a little thick.
4. Season the kootu with mustard seeds, urad dal, channa dal, onion or onion vadagam, curry leaves, coriander leaves and asafoetida.
5. Serve hot with plain rice and ghee.

This is a famous kannadiga recipe.

Keerai Masiyal

2007-08-01T09:17:00.000-07:00

Keerai Masiyal

Ingredients:

Keerai (spinach) - 2 bunches
Onion (big) - 1 1/2 nos
Sambar Onion - 4 or 5 (optional)
Green chillies - 3
Garlic - 1 pod
Tomato - 2 nos
Cumin seeds - 1/2 tsp
Tamarind - a little
Salt - to taste

For seasoning:

Mustard - a little
Urad dal - 1/4 tsp
Red chilli - 1

Method:

1. Cook the keerai along with all the above ingredients.
2. Roast 2 garlic pods, 1 red chilli and 5 g of cumin seeds in oil and add them to the cooked keerai mixture.
3. Then grind the mixture adding salt.
4. Season the keerai masiyal with mustard, urad dal and red chilli.
5. Serve with rice. It goes fine with chapathi also.

ramyakarthi

Kuska Biriyani

2007-07-15T10:52:00.000-07:00

Ingredients:

Basmati rice - 1 cup
Ginger & Garlic paste - 1 tsp
Onion (big) - 1
Tomato - 1
Green chilli - 4 to 5
Ghee - 1 tbsp
Cloves - 4
Cinnamon - 2 sticks
Cardamom - 2
Bay leaf - 2
Coconut milk - 1/2 cup
lemon juice - 1 tsp
0i1 - 3 tbsp
Salt - to taste

Method:

1. Soak the basmati rice for 10 mins.
2. Heat oil and ghee in a cooker.
3. Add cloves, cinnamon, cardamom, bay leaves,green chillies and onion.Saute them till the onion becomes golden brown.
4. Then add tomato, ginger garlic paste and saute them.
5. Add a 1 3/4 cups of water+coconut milk, lemon juice and salt.
6. Then add the basmati rice and pressure cook it for 2 whistles only.
7. Serve it hot with potato kurma or chicken kurma or mutton kurma.
Green peas can also be added to this recipe.

ramyakarthi

Chicken Kurma

2007-07-15T10:08:00.000-07:00

Ingredients:

Chicken - 3/4 kg
Curry masala - 1/2 tbsp
Salt - to taste
Oil - 3 tbsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Turmeric powder - a pinch
Water - 3 to 4 cups (nearly 500 ml)

Grind the following to make paste:

Shredded coconut - 1 cup
Onion - 1/2 (big) or 10 sambar onion
Garlic pods - 4
Ginger - 1 inch
Poppy seeds - 1 tsp
Coriander seeds - 1 tsp
Black peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
Saunf - 1/2 tsp
Cloves - 6
Cinnamon - 3 sticks
Red chillies - 10 to 12
Coriander leaves

Method:

1. Marinate the chicken with the ground paste for about 2 hours.
2. Heat oil in a kadai. Add mustard seeds, urad dal and channa dal.
3. After the mustard seeds splutter add curry masala and saute for just 5 seconds.
4. Add the marinated chicken, turmeric powder and saute it untill the oil starts popping out.
5. Then add salt, water and allow it to cook with the lid closed for about 10 to 15 minutes.
6. Then allow it to cook in low heat until the kurma reaches the expected consistency.
7. This can be served with plain rice, idly, dosa, chapathi and chicken biriyani also.

ramyakarthi

Potato Kurma

2007-07-15T09:37:00.000-07:00

Ingredients:

Coconut milk - 1 cup
Potato - 1/4 kg
Ginger & Garlic paste - 1 tsp
Green chillies - 3 to 5
Cinnamon - 2 sticks
Cloves - 2
Cardamom - 1
Coriander leaves
Curry leaves

Method:

1. Cook the potatoes and mash them.
2. Heat oil in pan. Add cloves, cinnamom, ginger & garlic paste, green chillies,curry leaves, coriander leaves and saute them.
3. Add the coconut milk and allow it to cook for 5 mins.
4. Add the mashed potatoes and allow it to cook till the kurma becomes thick.
5. Serve it hot with rice or kuska.

This is the best side dish for kuska. It goes fine with dosa also.

ramyakarthi

Kootu powder

2007-07-14T21:50:00.000-07:00

Ingredients:

Coriander seeds - 6 tbsp
Cumin seeds - 2 tbsp
Black peppercorns - 2 tbsp
Idly arisi - 1 tbsp
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Fenugreek seeds - 1/2 tbsp
Asafoetida - 1 tbsp
Salt - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - 10

Method:

1. Dry roast all the ingredients.
2. Grind them finely to make kootu podi.

ramyakarthi

Tomato Chutney

2007-07-14T15:34:00.000-07:00

Tomato Chutney

Ingredients:

Tomato - 2 (cut into pieces)
Onion (big) - 1 1/2(cut into pieces)
Channa dal - 5 g
Dhania powder - 1 tsp
Green chillies - 3
Garlic - 1 pod
Salt - to taste
Grated coconut - 2 tbsp
Oil - 2 tbsp
Coriander leaves

Method:

1. Heat 1 tbsp oil in a pan. Add tomatoes and fry them for 2 minutes and keep it aside.
2. Again heat 1 tbsp of oil in a pan. Add channa dal and roast it.
3. Then add the cut onion, red chillies, garlic and coriander leaves. Saute them for 3 to 4 mins.
4. Add dhania powder and saute for a minute.
5. Then the grated coconut should be added. No need to saute after the coconut is added. Just mix it. Allow the mixture to cool.
6. Then grind the mixture and fried tomatoes adding salt. No need to add water.
7. Chutney is ready. If needed it can be seasoned with mustard seeds, channa dal, urad dal and curry leaves.
8. Idly or dosa with tomato chutney is always a nice combination for breakfast.

Mint / Pudhina Chutney

2007-07-14T15:29:00.000-07:00

Mint / Pudhina Chutney

Ingredients:

Mint leaves - a bunch
Channa dal - 5 g
Onion (big) - 1/2
Sambar onion - 5 (optional)
Tamarind - little
Red chillies - 4
Grated coconut - 1/2 cup
Oil - 1 tbsp
Salt - to taste

Method:

1. Heat oil in a pan.
2. Add channa dal and roast it. Then add sambar onion, onion cut into pieces, red chillies and tamarind.
3. Fry them for few minutes.
4. Add the washed mint leaves and saute for a minute.
5. Add the grated coconut and saute it for few seconds.
6. Then grind the mixture adding salt.
7. Pudhina chutney is ready.
8. This goes fine with idly, dosa and chapathi.

Tomato can also be added to this recipe. The taste will be a little different.

Paruppu sambar

2007-07-14T06:04:00.000-07:00

Paruppu Sambar

Ingredients:

Toor Dal - 1/2 cup
Onion (big) - 1
Tomato - 1 (big)
Tamarind paste - 1/2 tsp
Chilli powder - 1 tsp
Salt - to taste

To make powder:

Dry roast the following:

Idly arisi - 1/4 tsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Peppercorns - 1/4 tsp
Cloves - 3
Cinnamon - 1 small stick
Saunf - a little (less than 1/4 tsp)
Poppy seeds - a little (less than 1/4 tsp)

For seasoning:

Oil - 1 tbsp (ghee can also be used)
Channa dal
Urad dal
Mustard seeds
Curry leaves
Corainder leaves
Hing - a pinch

Method:

1. Presurre cook the dal with tomato for 3 whistles.Add a pinch of turmeric powder and little oil when cooking.
2. Dry roast the above mentioned ingredients and grind them to make powder.
3. Add the onion cut into big pieces, salt and chilli powder to the cooked dal.Presurre cook it for one whistle only.
4. Then add the tamarind paste and the ground powder. Allow it to cook for few minutes.
5. Heat oil in pan. Add mustard seeds, channa dal and urad dal.
6. After the mustard seeds splutters add coriander leaves, curry leaves and hing.
7. Then add them into the sambar.
8. Paruppu sambar with good aroma is ready for breakfast.
9. This sambar goes fine with idly, dosa and paniyaram.

This sambar is called as baela sambar in kannada.There is also another method of making paruppu/baela sambar which can be used for making sambar vada.

ramyakarthi

Carrot Halwa

2007-07-13T20:59:00.000-07:00

Carrot Halwa

Ingredients:

Carrot - 3 nos
Milk - 1/2 l
Sugar - 12 tbsp
Cardamom - 1 (powdered)
Cashewnuts - 4
Raisins - 5 to 6
Ghee - 4 tbsp or more

Method:

1. Boil the milk and let it cool.
2. Grate the carrots.
3. Mix the grated carrot and milk in a kadai and allow it to cook.
4. After a few mins add the sugar and powdered cardamom.
5. Stir the mixture occasionally.
6. When the mixture becomes sticky and thick, simmer it.
7. Add ghee and stir the halwa for few mins.
8. Heat ghee in a pan saparately. Add cashews, raisins and roast them.
9. Garnish the halwa with roasted cashews and raisins.

ramyakarthi

Rasam podi

2007-07-13T07:07:00.000-07:00

Rasam podi

Ingredients:

Cumin seeds - 100 g
Black peppercorn - 50 g
Coriander seeds - 20 g
Fenugreek seeds - 5 g
Curry leaves

Method:

1. Dry roast the ingredients for 2 mins only.
2. Grind them coarsely.
3. Rasam podi is ready.

ramyakarthi

Tomato Sambar

2007-07-13T06:33:00.000-07:00

Tomato Sambar

Ingredients:

Onion - 1/2 (cut lengthwise)
Chilli powder - 1 tsp
Salt - to taste
Oil - 1tbsp
Channa dal - 1/4 tsp
Urad Dal - 1/4 tsp
Mustard seeds - less than 1/4 tsp
Curry leaves
Coriander leaves

For paste:

Grind the following ingredients:

Cloves - 3
Cinnamon - 1 small stick
Saunf - 1/4 tsp
Poppy seeds - 1/2 tsp
Coriander seeds - little less than 1 tsp
Garlic - 3 pods
Ginger - small piece (1 inch)
Grated coconut - 7 tbsp (or) 1/2 cup
Tomato - 2 (big)

Method:

1. Heat oil in a kadai. Add mustard seeds, channa dal and urad dal.
2. After the mustard seeds splutter add the cut onion, curry leaves and coriander leaves.Saute them for sometime.
3. Then add the ground paste, chilli powder, salt and water.
4. Allow it to boil for 10 to 15 mins.
5. Now the sambar is ready. Serve it hot with any chutney.
6. It goes fine with idly, dosa and paniyaram.

ramyakarthi

Mint Rice

2007-07-12T20:42:00.000-07:00

Mint Rice

Ingredients:

Basmati rice - 1 cup
Mint leaves - 1 bunch
Onion - 1/2 (cut lengthwise)
Red chillies - 3
Salt - to taste
Oil - 2 tbsp
Channa dal - 1/4 tsp
Urad dal - 1/4 tsp
Mustard seeds - less than 1/4 tsp
Green peas - 1/2 cup
Curry leaves

Method:

1. Cook basmati rice separately and keep it aside.
2. Grind the mint leaves adding a little water and make a paste.
3. Heat oil in a pan. Add mustard seeds, channa dal and urad dal.
4. After the mustard seeds splutter add the cut onion, red chillies, curry leaves and saute it for some time.
5. Add the green peas and the mint leaves paste.Saute it.
6. Add a little water, salt and allow it to cook till it becomes thick.
7.Then add the cooked basmati rice to it and mix it well.
8. Serve hot with onion raitha.

ramyakarthi

Mushroom Curry

2007-07-11T14:46:00.000-07:00

Mushroom Curry

Ingredients:

1.Mushroom - 250g (fresh)
2.Onion - 1 (big)
3.Tomoto - 1 (big)
4.Chilli powder - 1 tbsp
5.Garam masala (or) Curry masala - 1 tsp
5.Salt - to taste
6.Turmeric powder - a pinch
7.Coriander leaves
8.Curry leaves
9.Oil - 2 or 3 tbsp
10.Mustard seeds - 1/2 tsp
11.Channa dal - 1/4 tsp
12.Urad dal - 1/4 tsp
13.Water - 1 1/2 cups

Method:

1. Cut mushroom into small pieces and wash it thoroughly.
2. Heat oil in a pan.Add mustard seeds, channa dal and urad dal.
3. After the mustard seeds splutter add onion, curry leaves and tomato and saute it.
4. Then add the mushroom, turmeric powder, garam or curry masala, chilli powder and salt.
5. Add water and allow it to boil for 10 mins.
6. Then allow it to cook in low heat until the gravy becomes thick.
7. Finally garnish it with coriander leaves and the delicious mushroom curry is ready.
8. This goes fine with plain rice, vegetable biriyani, chapathi and also dosa.

ramyakarthi

Vegetable Biriyani

2007-07-10T13:46:00.000-07:00

Vegetable Biriyani

Ingredients:

1. Basmati rice - 1 1/2 cups
2. Onion - 1 (big)
3. Tomato - 1/2
4. Garlic pods - 7 nos (for paste)
5. Ginger - 1" piece (for paste)
6. Oil - 5 or 6 tbsp
7. Ghee - A scoop of tbsp
8. Green chillies (small) - 5
9. Lime or lemon juice - 2 tsp
10. Yoghurt - 2 tsp
11. Cloves (Grambu) - 7
12. Cinnamon (Karugapatta) - 4 small sticks
13. Cardamom (Elakka) - 1
15. Bay leaf - 2 and other biriyani spices like maratti mokku etc.,(i'm not sure of the names)
16. Saunf - 1/4 tsp (for paste)
17. Poppy seeds - less than 1/4 tsp (for paste)
18. Turmeric powder - 1/4 of a small spoon
19. Salt - As reqd
20. Mint leaves - a bunch
21. Mushrooms and Vegetables like carrot, beetroot, beans, potatoes, green peas

To make paste:

Grind the following ingredients:

Garlic
Ginger
Cloves - 3
Cinnamon - 1 stick
Saunf
Poppy seeds
Onion - 4 pieces
Mint leaves - 4 or 5 twigs
Green chillies - 2

Method:

1. Wash and soak the Basmati Rice for 10 mins.Then fry the rice with little ghee and keep it aside.
2. Make the paste.
3. Heat oil and ghee in a cooker.Add the left out cloves and cinnamon, cardamom, bay leaves and other biriyani spices.
4. Then add the cut onion and remaining green chillies. Fry it until the onion becomes golden brown.
5. Add the chopped tomatoes and little mint leaves. Saute it for a while.
6. Add the ground paste and saute it till the raw smell goes.
7. Add turmeric powder, washed and cut vegetables, yoghurt and salt.
8. Add 2 1/2 cups of water and lemon juice to it.Then add the soaked basmati rice.
9. Pressure cook the biriyani for 2 whistles.
10. Serve hot with onion raitha or mushroom curry.

ramyakarthi

Thakkali adai (or) Tomato adai

2007-07-05T10:36:00.000-07:00

Thakkali adai (or) Tomato adai

Ingredients:

Pulungal arisi - 1 1/2 cups
pacharisi - 1/2 cup
Toor dal - 1/2 cup
Tomato - 1/4 kg (chopped)
Onion (big) - 1 (chopped)
Garlic - 4 pods
Ginger - small piece
Salt - as needed
Red chillies -6 to 8
Carrot - 1/4 kg (chopped or grated)

Method:

1. Soak pulungal arisi, pacharisi and toor dal for about 1 hour in water.
2. Then grind all the ingredients together adding little water.
3. No need to ferment the batter. It is ready to make adai.
4. Add chopped coriander leaves, curry leaves and onion (big) to the batter and make adai.
5. Serve hot with coriander chutney or thakkali (tomato) chutney.

ramyakarthi

Idly podi (or) chutney powder

2007-07-05T09:58:00.001-07:00

Idly podi (or) chutney pwder

Ingredients:

Red chillies - 10 to 15
Channa dal - 25 g
Urad dal - 75 g
Salt - as needed
asafoetida - a little

Method:

1. Dry roast all the ingredients separately.
2. First finely grind the mixture of red chillies, salt, asfoetida and little channa dal.
3. Then add the remaining channa dal and urad dal to the ground mixture and grind.
4. In the above step they can be grounded finely or coarsely depending on how we need.
5. This goes fine with idly and dosa when mixed with oil or ghee.

ramyakarthi

Nuchu poruppu

2007-07-04T10:05:00.000-07:00

Nuchu poruppu (or) paruppu

Ingredients:

Toor Dal - 50 g
Tomato - 1
Red chillies - 3 or 4
Coriander seeds - 1 teaspoon
Onion - 1/4 (if big) or 3 to 4 (if sambar onion)
Oil - 2 tbl spoon
Onion vadagam - 5 g (optional)
Salt - as needed
Turmeric powder - little

Method:

Cook toor dal, tomato and red chillies together adding some water in a pressure cooker. Add a pinch of turmeric powder and little oil also when cooking.
Add oil in a kadai and heat it. Put coriander seeds, onion, vadagam and fry them.
Then grind the fried items along with the cooked tomato and red chillies adding little water and salt.
Finally add the cooked toor dal to the ground paste and blend it once.
Serve with rice and ghee.

ramyakarthi