Beans Nei Thuvattal

Beans nei thuvattal is another different variety of beans curry. I came across this recipe in my Sister in laws’ blog and wanted to try it. Basically I hate beans curry. But on seeing the photo of this recipe in her blog,  I got tempted and made this at home. I made slight differences by avoiding garlic and frying the ground powder in ghee.  The aroma of this recipe is obvious while making this recipe. I loved this curry. And she asked me to eat it mixed with the plain rice adding  ghee to it. And that was the first day I ate half the quantity of beans made at home. Yes!!!! the curry is super yummy.

INGREDIENTS

Beans – 2 cups

Channa dhal – 2 tbsp

Roasted gram dhal – 2 tbsp

Urad dhal – 2 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Ghee – 1 tbsp

Salt – To taste

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  • Dry roast channa dhal, urad dhal, roasted gram dhal and grind it to a fine powder.
  • Mix turmeric powder and red chilli powder with the above ground powder.
  • Wash and cut the beans to 1 inch length. Add enough water and cook it with salt.
  • Drain the excess water  and keep it aside.
  • In a kadai, add a tbsp of ghee and fry the ground powder for a minute. You will get a nice aroma.
  • Mix the cooked beans with the fried powder and toss it.
  • Serve it with rice. I loved to eat the curry just mixed with the rice with little ghee adding to it. It was super yummy..(Of course it is my Sister-in-laws’ idea).

 

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Corn flour halwa

Corn flour halwa is a very famous halwa made in most of our weddings for evening tiffin. My mom makes this halwa at home which is favourite for me and my husband. Whenever we go to my place or my parents come, she makes this for us and there will be competition beteen me and my husband to finish it. Though I hate sweets, there are some which I love like anything. So my husband asked me to make this on a rainy sunday and here is the recipe.

INGREDIENTS

Cornflour mixture

Cornflour – 1/2 cup

Water – 1 1/2 cups

Halwa

Water – 1 cup

Sugar – 1 1/2 cups

Food colour

Cashews – few

Ghee – 1/ 4 cup in total

  • Add corn flour in a bowl and mix it with water without any lumps.
  • Add food colour and mix it well.
  • In a pan add 4 tsp of ghee and add broken cashews.
  • Saute it until the cashews turn golden brown in colour.
  • Add water and sugar.
  • Dissolve the sugar and make sugar syrup. There is no need for string consistency.
  • Now add the cornflour mixture into it.
  • Stir it continuously. The halwa will start getting glassy texture.
  • Add ghee in between. At one stage, the halwa leave sides.
  • Meanwhile grease a tray or plate. Once it starts leaving sides, transfer it to a greased plate.
  • Allow it to cool and make pieces.

Arasanikkai kootu (Sweet pumpkin gravy)

Arasanikkai kootu is a dish made with sweet pumpkin, coconut and green chillies. It is less aqueous than sambar but more so dry than curry. The sweetness of the pumpkin and the hotness of the green chilli gives an unique flavour.

INGREDIENTS

Sweet pumpkin – 1/4

Coconut – 1/2

Green chillies – 2

Turmric powder – A pinch

Jaggery – A small piece

Salt – As required

For Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few

 

  • Remove the skin and chop the pumpkin into cubes.
  • Grate the coconut.
  • Pressure cook the pumpkin with salt, jaggery and turmeric powder.
  • Then mash the pumpkin here and there, leaving some pieces whole.
  • Now grind the coconut and green chillies with little water.
  • Mix his with the pumpkin.
  • In a kadai, add oil and splutter mustard seeds. once they crack, add urad dhan and saute until they turn brown.
  • Add the pumpkin coconut mixture into kadai and bring it to boil.
  • Serve it with hot rice or as an accompaniment for Sambar sadam or rasam sadham.

Mint @ Peas Pulao

Mint & Peas pulao is one of the easy recipes, that can be made in a jiffy.   This is the first pulao for which I took the video, added my audio both in tamil and english.So I welcome all your feedback and help me to improve the quality even better. I thank one of the leading Tamil Magazines for giving me feedback and their encouragement for adding my audio too. Now let’s go for the recipe.

 

INGREDIENTS

Rice- 1 cup

Mint – 1 cup

Peas- 1 cup

Chopped Onion – 1 cup

Ginger – 1 inch

Garlic – 5

Cashews- few

Green chillies- 3

Butter-  2 tsp

Cinnamon stick – 1 inch

         Cloves – 4

Cardamom – 3

Star anise- 1

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  • Soak the rice for half an hour in water.
  • In a pan, add butter, then add all the spices like cinnamon, clove, cardamom, star anise and cashews. Saute them until you get nice aroma.
  • Now add the green chillies, finely chopped giner and garlic and saute until you get aroma.
  • Now add the chopped onions and saute them till they turn light brown.
  • Add peas and mint. The mint will start to shrink and you can feel the smell of the mint leaves.
  • Drain the water and add the soaked rice and mix well with other ingredients.
  • Transfer it to another vessel and add water.
  • Pressure cook in high flame till you get one whistle and in low flame until you get second whistle.
  • Yummy pulao is ready.
  • Serve it with raita.

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Avani Avittam

This year there is a lot of confusion about the date when avani avittam is to be celebrated. The confusion is whether to observe the function on August 7th or on September 6th.  Many people are celebrating on August 7th while some on September 6th. So here is a small description about avani avittam.

Yajur Upaakarma Sankalpam

Avani Avittam is an important ritual associated with the Brahmin community in the world. The day is of great significance to Rig, Yajur, Sama Vedic Brahmins. On the next day, Gayatri Japa Sankalmpam is observed. In other parts of South India, the observance is known as Upakarma.
On the day of Avani Avittam, the sacred thread worn is changed and it is usually a community observance and takes place on the banks of a pond or river. Avani is the name of the Tamil month and Avittam is one of the 27 nakshatras or stars. On this day, a Mahasankalpam or a vow is taken for atonement of all our sins in the past year. The Brahmins take a holy dip and wear a new holy thread called Yajnopavit or Janeyu.
The first step is a ‘prayashchita’ A prayer to atone the sins. It says, “For the removal of all my sins and thereby to secure a divine blessing and for qualifing myself to perform the essential duties of Brahmanas as prescribed in the vedas and smritis and adopted by the really good in their conduct I put on this Yagnopavita”. When the thread is worn another mantra is recited which means -”I put on the sacred thread which is highly pure, is inseparable from God, is capable of prolonging life and is the foremost in the accomplishment of a Brahmana. May such pure Yagnopavita bring strength and dignity.
While removing the old thread, the mantra means -”I throw away the broken dirty old thread, may the new one bring on long life and Brahmana’s brilliance.

On this day people make neyyappam at home and ask the male members to have it before they change the sacred thread.

Aadi perukku

Adiperukku is a unique South Indian and specially a Tamil festival celebrated on the 18th day of the Tamil month of Adi. Tamil month Aadi, marks the beginning of monsoon in Tamilnadu. During this month, water level rises in rivers due to monsoon.To show our gratitude to the Nature and to thank the mother Cauvery river, we celebrate Aadi perukku. This year it falls on August 3rd.

Aadi perukku (1)

On this day we make many variety rice and enjoy with our family. Married girls will go their mother’s place to celebrate this festival.

Click the link to see the method for making variety rices.

Sweet rice

Lemon rice

Tamarind rice

Coconut rice

Curd rice

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