Simple Carrot Salad

Vegetable Salad is something my Hus asks me to prepare often. I give him excuses; this or that so as to avoid preparing as I've my own reason that Vegetable Salad is not as appetizing as Fruit Salad. But I am proved wrong. I made this carrot salad today. As soon as I made, it vanished soon..

Before I go into the recipe, let me tell you the reasons why I was not blogging since more than an year. My blog has many technical issues so I had to seek help from many to bring it back alive. And I had my own health problems that God has gifted me. But I am really happy to see many bloggers who started blogging along with me, have now reached great heights. Wish them all success..

Ok.. now to the recipe:

You need:

4 Medium sized Carrots
Few Coriander Leaves
1 tsp Lemon Juice
A small piece of Ginger
Salt to taste

Preparation:

Grate Carrots and Ginger. Squeeze lemon. Chop Coriander Leaves

Method:

Combine grated Ginger, Carrots and chopped Coriander Leaves. 
Sprinkle Salt and add lemon Juice. 
Mix well and serve.

Serves: 1-2

Notes:

You can also mince ginger in a hand mortar and pestle. Use fresh ginger. Ginger and Lemon gives nice aroma and flavor to the salad and makes it more appetizing.

Linking this recipe to Dish in 30 minutes - Soups and Salads event of Sara's kitchen and Hearty and Healthy event by My culinary Trial Room.

Tomato Rice with Coriander Raita

Yesterday was really a bad day except for food; my son was the NAUGHTIEST. Every container in the kitchen cabinet was out on the floor. All his toys, TV Remotes, Sketch Pens were scattered. The best part is that he managed to ride his tricycle in between.  I was really tired but wanted to prepare something spicy and easy.  I made Thakkali Sadham (Tomato Rice) and Kothamalli Pachadi (Coriander Raita). My son had it for the first time. He liked the taste; completed his food fast and started again his favourite play, scatter things !!!!!!

And, I have bought a custom Domain recently. So tamilsamayaldiary.blogspot.com is now samayaldiary.com. I think samayaldiary is really apt as I try and post other Indian recipes too.

Here is the recipe:

Ingredients for Tomato Rice:

Tomato (Medium) 3

Onions (Medium) 2

Finely Chopped Ginger and Garlic ¾ tsp each

Cumin Seeds ¼ tsp

Cloves 2

Bay Leaf 1

Cinnamon Stick a very small piece

Sambar Powder 1 tbsp (leveled)

Coriander Leaves few

Rice 1.5 cups (200ml cup)

Salt

Water

Oil

Preparation:

Cut Tomatoes. Chop Ginger and Garlic into fine pieces. Grind all to a smooth paste.

Chop Onions.

Method:

Cook Rice.

In a Pan, heat Oil. Add Cumin Seeds. When they crackle, add  Cloves, Bay Leaf and Cinnamon. When they turn slightly brown, add chopped Onions.

When they turn transclucent, add Tomatoes-Ginger-Garlic Paste, Sambar Powder and Salt. Fry till its raw smell goes off.

Add Rice. Mix well. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita/Pachadi and /or Egg Fry.

Ingredients for Coriander Raita:

Finely Chopped Coriander ½ cup (200ml cup)

Yogurt ½ cup (200ml cup)

Cumin Powder 2-3 pinch

Salt 

Method:

Combine Chopped Coriander and Yoghurt in a bowl.  Add Cumin Powder and Salt. Mix well.

Serves: 2

Easy Tomato Thokku / Pachadi

If I ask you to prepare one recipe that goes well with everything -- Idli, Dosa, Chapati, and Poori, I am sure the first recipe in your list would be this Tomato Pachadi. This is mostly referred to as Bachelors' Recipe (perfectly referred, am I right??) as this is easy and takes very less time to prepare, yet delicious.

Ingredients:

Cumin ¼ tsp

Onions(Medium) 2

Large Ripe Tomatoes 3

Sambar Powder 1 tbsp (leveled) or to taste

Salt ½ tsp or to taste

Oil

Preparation:

Chop Onions lengthwise. Cut Tomatoes into pieces.

Method:

Heat Oil in a Pan. Add Cumin. Let them crackle and add Onions. Fry till Onions turn translucent. Add Chopped Tomatoes and Salt. Fry on a medium flame till the oil separates and the raw smell goes off. (approx 10-15 mins)

Serves: 3

Serve hot with Idli or Dosa or Chapati or Poori. This can also be served with Rice.

Note: 4-5 Green Chillies can also be used instead of Sambar Powder. Curry Leaves can also be added as seasoning. I haven't added as I get it rare.

Rasam

Rasam is mostly referred to South Indian Soup by Non-South Indians and Foreigners. But it is rare to see a South Indian having Rasam as Soup. It is watery like a Soup but mostly served with Rice. Rasam is prepared more during Rainy Season as it is believed to help not getting affected from Colds. It is served the last normally and during any feast (Virundhu) as it helps in digestion because of the Cumin and Garlic used. It also helps to get relief from Cough and Colds because of the Pepper used.

Here is the easy recipe:

Ingredients:

Ripe Tomato (Medium) 1

Pepper Corns 1 ½  tsp

Jeeragam / Cumin 1 tsp

Curry Leaves 12

Coriander handful    

Garlic 1-2

Asafoetida Powder ¼ tsp

Turmeric Powder a pinch

Mustard Seeds 1 tsp

Water

Salt

Oil

Preparation:

Peel off Garlic. Cut Tomato into two halves.

Soak Tamarind for 5 mins in water. Extract its Juice.

Grind Together coarsely: Pepper Corns, Cumin, Garlic, Curry Leaves (6) and few coriander.

Chop the remaining Coriander.

Method:

In a Vessel (or Serving bowl), add extracted Tamarind Juice along with its skin. Squeeze Juice from Tomato and add this too along with its skin. Add the ground Powder, Asafoetida & Turmeric Powder, Curry Leaves and Chopped Coriander. Add enough Water, Salt and stir well.

Heat Oil in a pan. Add Mustard Seeds. Wait till it stops popping up, pour the unboiled Rasam prepared in the bowl into the pan carefully.

Bring it to a boil which would take 5 mins or less. Rasam need not be boiled for a long time.

Serves: 3

Serve with Rice and/or Dhal Curry along with any Spicy Dry Curry/ Egg Fry.

Note:

Cooked Toor Dhal can also be added before boiling Rasam. I prepare Dhal Curry along with Rasam as both can be mixed together while serving or can be had separately.

If Rasam is served for babies, add 1 tsp Pepper and ¾ tsp Cumin.

Rasam stays fresh for more than one day without refrigerating. But if Toor Dhal is added while cooking, it is a must to refrigerate.

Kitchadi

Every Morning, when I am busy in Kitchen, my husband would come and ask me what am I preparing. He indirectly makes sure that I am not preparing Upma. When I say Upma, he would ask me sadly do I not have Idli or Dosa Batter. Or he would ask me what about eating Puttu or Idiyappam. Upma is devil to him; it is Angel to my son. He never says No to Upma. I am not a fast cook to prepare 2-3 recipes during busy Morning. I suddenly remembered this Kitchadi my Mom used to prepare as a special breakfast. I served him today. He is little bit satisfied that he is not eating just Upma but a spicy one..

Srivalli has organised Breakfast Mela.I am sending this recipe for the Mela.

Here is the recipe..

Ingredients:

Rava 1 cup (200ml cup)

Tomato (Small) 1

Carrot  ½

Beans 4

Peas 10-12

Green Chillies 1-2

Garlic 1

Finely Chopped Ginger ½ tsp

Turmeric powder a pinch
Curry Leaves 4

Pearl Onions 4

Channa Dhal 1 ½ tsp

Mustard Seeds ¾ tsp

Water 2 ¼ cups (200ml cup)

Salt

Oil

Preparation:

Cut the Vegetables, Ginger, Garlic and Onions into fine pieces. Cut Tomato into four pieces.

Grind Together: Tomato, Ginger, Chillies and Garlic.

Method:

Dry roast Rava until it releases nice aroma. Keep it aside in a Plate.

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped, reduce flame and add Channa Dhal, Curry Leaves and Onions. Fry till Onions turn translucent.

Now add ground Tomato-Ginger-Garlic-Chillies paste and Turmeric Powder. Fry till the raw smell goes off.  Now add the chopped Vegetables. Fry till they turn soft.

Now add Water and Salt. Allow boiling on a medium to high flame. When it boils well, pour Roasted Rava. As you pour, stir it simultaneously and quickly so that no lumps is formed. Stir until all water is absorbed by Rava. Kitchadi is now ready to be served.

Serves: 2

Serve with Coconut Chutney or Mint Chutney or Tomato Sauce.

Note: If Roasted Rava available in Markets is used, it is not required to roast again. You can
add ¼ tsp Chilli Powder to make it more hot.

Peas and Carrot Pulao --- In Pressure Cooker

Being a slow eater, I had very less time to try my friends' lunch boxes during my school or college days.When my best friend brought this dish (about 11 yrs back), I was tempted to eat this because of its good aroma and appearance. She started bringing this exclusively for me. When I learned that she made it by herself, I took down the notes and tried at home. I think this was the first recipe for me to try out new other than my mom's own. This is a perfect recipe when we are running out of time or tired or need to impress guests soon as there is no grinding and no hard work.

Ingredients:

Basmati Rice 1 ¼ cup (200 ml cup)

Peas ¼ cup (200 ml cup)

Carrot Big 1

Onion Medium 1

Green Chillies 2

Bay Leaf 1

Cloves 3

Cinnamon a small piece

Water 2 ½ cups

Salt  1tsp

Butter  / Ghee

Preparation:

Soak Basmati Rice for 15-20 minutes.

Chop Carrot finely. Cut Onion lengthwise. Slit Chillies.

Method:

Heat little Butter in Cooker. Add Basmati Rice and fry on a low flame for 2-3 minutes. Keep it aside.

Heat required Butter in Cooker. When hot, add Bay Leaf, Cloves, Cinnamon, Chillies.  When they turn slightly brown, add Onions and fry till translucent.

Now add chopped Carrot and fry till it becomes soft. Now add Peas and fry for 2-3 minutes. Add Rice, Salt and water. Stir well and close the lid. Cook on a medium to high flame. 

Switch off the flame immediately after one whistle. Release the heat using a ladle. (Just lift the weight).  Transfer to an other vessel or serving bowl and mix well. This makes the grains separate.

Serves: 2-3

Serve with any spicy Kurma or Gravy and/or Egg Fry.

Note: This Pulao tastes better if served soon after cooking. 

This Pulao does not include Ginger or Garlic. If you are very much particular in adding these, you can add ½ tsp chopped Ginger and ½ tsp chopped Garlic. Add them while frying Onions.

You can also add chopped Beans and grated Cabbage.

My friend used to grate carrot and add it after cooking which gives a different aroma, look and appearance. 



Pulao ready in Cooker





Kovakkai / Ivy Gourd Fry

Ivy Gourd is one such vegetable that helps regulate glucose level in blood. Ivy Gourd got its popularity very recently. During my childhood days, I have never seen these available plenty in vegetable market like now.

Ingredients:

Kovakkai 200g

Sambar Powder 1tbsp (leveled)

Pearl Onions 4

Curry Leaves 5

Mustard Seeds ¾ tsp

Salt ½ tsp

Oil

Preparation:

Chop Pearl Onions. Chop Kovakkai into thin circular pieces.

Method:

Heat Oil in a Pan. When hot, add Mustard Seeds.When popped, reduce flame. Now add Pearl Onions and Curry Leaves.

When Onions become translucent, add chopped Ivy Gourd. Fry on a medium flame till done.

Serves: 2-3

Serve with Rice and Sambar.

Kadalai Paruppu / Channa Dhal Koottu

Snake Gourd - Channa Dhal Koottu

Usually Koottu is served as side dish. But this can also be served as Main Course.This is prepared in the form of semi solid, neither watery like Sambar nor as dry as Poriyal/DryCurry. Koottu means "to add" in Tamil. Here it means adding Vegetables and Dhal together. Learn more about Koottu here. This is a low oil recipe and so is a good food for aged and babies.

My 1.5 year old son is very much fond of this recipe, for whom I started preparing this often. He likes to have koottu prepared with Yellow Pumpkin and Rasam.. Vegetables cooked with Dhal and Coconut gives a very unique taste. I always wonder how does this tastes so much good inspite of usage of no special masala.

Ingredients:

Kadalai Paruppu / Channa Dhal ½ cup (200 ml cup)

Vegetables 200g

Dried Red Chillies 1-2

Jeeragam /Cumin ¾ tsp

Grated Coconut 4 or 5 tsp

Turmeric Powder ¼ tsp
Asafoetida Powder a pinch

Salt 1 tsp or to taste

Water

For Seasoning:

Mustard Seeds 1 tsp

Curry Leaves 5

Pearl Onions 5

Oil

Preparation:

Grate Coconut.

Grind Together: Coconut, Cumin and Dried Red Chillies.

Chop Pearl onions into fine pieces.

Method:

Cook KadalaiParuppu / ChannaDhal.

Cook Vegetables with enough water in a pan. Add cooked Channa Dhal when vegetables are cooked. Add Turmeric Powder, Asafoetida and Salt.

When it starts boiling, add the Coconut-Cumin-Chillies paste. Boil for some more time till it reduces.

In another pan, heat Oil. When it is hot, add mustard seeds. When popped, reduce flame. Add Curry Leaves and Pearl Onions. Fry till the onions become translucent. Pour this seasoning into the koottu.

Serve with Rice as Main course or as side dish to any Puli Kuzhambu or Rasam.

Serves: 2-3

Suggestions for Vegetables that can be used for Koottu:

Potato (Urulai Kizhangu in Tamil)
Snake Gourd (Podalangai)

Green(Unripe) Banana (Vazhakkai).. (Takes more time to cook..)

Yellow Pumpkin (Manjal Poosanikai )

Note:

Do not drain water after cooking Vegetables or Channa Dhal. It is better to use other vegetables and avoid Potato as we eat more Potato in many other forms. 

Paruppu / Dhal Curry / Dhal Fry

Generally this Curry is served first along with Ghee in every Vegetarian Virundhu Sapadu (Feast). Babies are given this as first food after Milk and Cerelac. This is a favourite Curry for many adults too..

It is a protein rich recipe, especially for vegetarians. Whenever I am bored of making Sambar, I prepare this Curry. This tastes very good though only few ingredients are used. 

Ingredients:

Thuvaram Paruppu / Toor Dhal ¾ cup (200ml cup)

Turmeric Powder ¼ tsp

Asafoetida crystal  1 / Asafoetida Powder ¼ tsp

Dried Red Chillies  2-3

Pearl Onions 4

Curry Leaves 4

Split Urad Dhal ½ tsp

Mustard Seeds ¾ tsp

Water (approx 4 cups)

Salt

Oil

Preparation:

Chop Pearl Onions.

Cut Red Chillies into two pieces.

Method:

Cook Toor Dhal till it turns to a paste.

Heat Oil in a pan. When it is hot, add mustard seeds. Wait till it pops up, reduce flame.

Add Split Urad Dhal, Red Chillies and Curry Leaves now. When it starts changing its color, add cooked Toor Dhal. Add enough water. Add Turmeric Powder, Asafoetida and Salt. Cook till done.

Serves: 3

Serve with Rice and Rasam.

Note:
To make Dhal cook well, soak it for 30-45 minutes before cooking.

Cauliflower Stir Fry

This is one of my favorite stir fries; goes well with anything; from biryani or tomato rice to sambar or curd rice. The reason behind is the aroma and roasted texture of the vegetable. Unlike Cauliflower Manchurian or Gobi 65, this recipe can be prepared much easier and faster, yet the taste is really amazing.

Here is the easy recipe:

Ingredients:

Cauliflower 1 (small size) 

Garlic 2

Chopped Ginger 1 tsp

Sambar Powder 1tbsp leveled

Coriander Few

Salt 0.5 tsp or to taste

Oil

Preparation:

Cut Cauliflower into medium Florets. Check for germs and remove.. 

Cut Garlic and Ginger into fine pieces.

Chop Coriander finely.

Grind together: Coriander, Garlic and Ginger.

Method:

Add enough water to cover the cauliflower florets with little salt in a Pan. Boil for 5 minutes. This makes the florets soft and also release the germs, if any. Drain the water and keep aside.

Heat Oil in a Pan. Add Cumin Seeds. Fry till they turn slightly brown. Now add the Cauliflower florets, ground Ginger-Garlic-Coriander Paste, Sambar Powder and Salt. Mix well. Fry, stirring occasionally, till the florets get a slightly roasted coating of Sambar Powder and the raw smell goes off.

Serves: 2

Serve with rice. I served with Tomato Rice.

Note: You can also add onions if you like. Do not stir many times as the florets may break.

Snake Gourd / Podalangai Poriyal

Snake Gourd is a low Calorie Vegetable. It creates a cooling effect in our body. In many Tamil Homes, Snake Gourd is made only as Kootu with Kadala Paruppu(Channa Dhal) or Kootu with Pasi Paruppu(Green Gram) and Coconut. I dont know the reason exactly why it is not made as Poriyal or Dry Curry. But I love to prepare and eat this one.. Hope you love too.

Here goes the recipe..

Ingredients:

Snake Gourd ¼ kg

Pearl Onions 5

Curry Leaves 4

Grated Coconut 2-3 tsp

Mustard Seeds 1 tsp

Split Urad Dhal ¾ tsp

Salt

Oil

Preparation:

Slit Snake Gourd. Remove the seeds and the white cotton like portion inside.

Cut Snake Gourd into fine pieces (semicircular in shape).

Method:

Heat Oil in a Pan. When it is hot, add Mustard Seeds. When they complete popping up, reduce flame.

Now add Urad Dhal. Few seconds later, add Curry Leaves, Dried Red Chillies and Pearl Onions. Fry till the onions turn translucent.

Add Snake Gourd and Salt. Mix well. Fry till it is almost cooked stirring occasionally. Now add grated Coconut. Simmer for 3-5 minutes and serve hot.

Serves: 2-3

Serve with Cooked Rice and Sambar or any Kuzhambu.

Lemon Rice

During my school days, whenever I open my Lunch box on a Monday, it would be mostly Lemon Rice with Potato Fry . Most of my friends would have brought the same except for variations in side dish. It requires less ingredients and easy to prepare. Also I think most of the mothers would be tired after busy cooking on Sunday.