Recipe Fundas!-Simple,Tasty, Healthy Vegetarian recipes for a Vibrant Living!

 This preparation, is authentic from Southern districts of Nagercoil in Tamilnadu and it turns out to be best when coconut oil is used. Ingredients that go into the making are: a. Coconut- 1/2 fully scrapped b. Small Onion- 200g, peeled and cut into half c. Curry Leaves- one handful d. Coriander seeds- 2 tablespoons e.Cumin seeds- 1/2 tbsp f. Red chillies- 5-6 g. Tamarind juice- from a small gooseberry size tamarind h. Salt - as per taste g. Mustard seeds for sauting h. Coconut Oil. 1.In a pan, add 4 tbsp of coconut oil 2. Add small onions, coriander seeds, curry leaves, red chillies and start frying 3.Add coconut and fry until all ingredients turn into brown color 4. Allow to cool and blend into a mixer 5. Add coconut oil to a pan, add mustard seeds, shallots and any vegetable of your choice 6. Add tamarind water and allow it to come to a boil Theeyal is ready to serve with Rice.

 Ingredients: a. Tomatoes- atleast 4 b. Onions- big (3) sliced lengthwise or Shallots: 25 c. Cashew nuts- one handful d. Sesame Oil e. Curry leaves-1 strand f. Coriander seeds- 1 tbsp g. Red chillies- 6 (long ones) or 1/2 tbsp of pepper and 2 long red chillies. h. Garlic- one, peeled and chopped i.  Coconut- 1 one half (finely grated) For tempering: Mustard seeds:1 tbsp, and hing- 1 pinch This is a famous gravy from Kongu Zone of Tamilnadu and it typically follows spices used in meat also. In Singapore, poppy seeds are banned and this is my variation of the same recipe to suit what is available. 1.In a pan, add 4 tbsp of sesame oil. 2. Add onions(b), garlic(h) and start frying. 3. Once the onion changes color, add cashew(c) coriander seeds(f), curry leaves(e), red chilllies(f) and roast for a few minutes.tomatoes(a), and add salt and cover it up with a lid and cook. 4. Once the tomatoes are fully cooked, add coconut(i) and cashew(c). If you want to use either of the two, that ...

 Yesterday, I made Dum Aloo and it reminded me of my BITSIAN batchmate, Aparna Sharma. She was very fond of this recipe and often kept saying that its a food that she missed most. It has been more than 2 decades and we are living in different continents. Yet, a food reminded of friendship and her mum's love. We are living in a world, that is better connected. My mother had a Punjabi friend too. After her wedding, my mum lost touch with most of her friends as there was hardly any phone those days. My mum had moved to Mannargudi and her friend went to Mumbai. Yet, my mum will keep talking about her Punjabi friend Sushma. Today, my mother is no more. I keep thinking how souls will be together in Heaven. Will God surround us with people who we miss, if it is heaven? Let me stop my musings and move to recipe. I made a pulao for this dum aloo and everyone at home, including my son Siddharth and husband Arune and my helper Selvi liked it. Now, lets move to the making part of it. What do w...

 This evening I made Khaman dhokla after a long time. In the interest of not forgetting and for quick reference, I am quick to note down my notes. Hoping it would help you too a. Besan- Channa dhal flour (கடலை மாவு )- 3 cup b. Sooji (ரவை)- 2 tbsp c. Green chillies- பச்சை மிளகாய்- 4 d.Ginger- இஞ்சி -துருவியது - 2tbsp e. Sugar சர்க்கரை - 1tbsp f. Salt -உப்பு - 1 tbsp g. Lemon juice-எலுமிச்சை சாறு- 2  h. Cooking oil- 3 tbsp i- Ino fruit salt- 1/2 tbsp Procedure: 1. Mix Besan, Sooji, nicely chopped green chillies, ginger, sugar, salt and mix with eletric mixer adding 2 cups of water. 2. After mixing well, add lemon juice, cooking oil and mix again in same direction for 10 minutes 3. In a thick bottomed pan add water and let it boil. 4. In an idli mould or in a mould for thatte idli, grease with oil. 5. Add Ino fruit salt to mixture and add to mould until half of its level allowing space to rise 6. Steam for 20 minutes until it is fully cooked For garnishing, I have ...

  Butter- 1/2 cup Wheat flour- (Atta)-1 cup Sugar- 1/4 cup Salt- 1 teaspoon 1.Mix butter and powdered sugar in a mixing bowl 2. Use an electric/hand whisk to mix in same direction for atleast 5 minutes 3. Add wheat flour and salt and mix to a tight dough consistency I did not add water. Now bring the dough to a shape of a log and cover it with an aluminum foil and keep in fridge for an hour. Cut into small shapes. Pre-heat oven at 180c for 10 minutes.  Cover a baking tray with baking paper. Keep a few cookies allowing space between each other Cook in oven for 180c for 15 mins Delicious cookies are ready to serve!

முதியவர்களின் வயிற்றுக்குக்கேடு செய்யாத மற்றொரு தோசை வகை.  தேவையான பொருட்கள்: 3 கப் ராகி  1/2 கப் இட்லி அரிசி  1/2 கப்உளுந்து  இம்மூன்றையும் ஐந்து மணி நேரம் ஊற வைத்து அரைத்து, ஒரு நாள் இரவு வெளியே வைத்து (பொங்குவதற்காக) தோசையாகப்பயன்படுத்தலாம்  This is another good recipe that can suit geriatric people. Ingredients: 3 cups of Ragi grain 1/2 cup of Idli Rice 1/2 cup of Urad dhal. Soak all the above for about 4 hours and grind and use for making dosa. This batter needs fermentation for about 8 hours.

 மிகச் சுலபமாக செய்யக்கூடிய இந்த தோசை, வயதாகி, பல் இல்லாமல், ஜீரணசக்தி குறைந்தவர்களுக்கு ஏற்றது. தேவையான பொருட்கள் (Ingredients) 3 கப் பச்சை பயிறு (முழுமையாக உள்ள) 6 மேசைக்கரண்டி இட்லி அரிசி 6 மேசைக்கரண்டி கடலைப்பருப்பு  மேலே குறிப்பிட்டப்பொருட்களை நான்கு மணிநேரம் ஊற வைத்து, மிருதுவாக அரைத்தால்,சுவையான பச்சைப்பயிறு தோசை தயார். This is a recipe that best suits kids and elderly who have digestion issues and is soft for those lacking teeth. Ingredients 3 cups of Green gram 6 tbsp of Idli rice 6 tbsp of Channa dhal Soak the above for about 4 hours and you can grind it into a soft batter and make dosa after adding salt. This dosa can be made with or without fermentation.