ulunthu kali

Ulunthu kali is a special dish which we are given to girl children when they attain puberty. And also it was taken by pregnent ladies, because kali strengthens the womens backbone when they are given child birth. It has lots of iron in them which is very useful for girls during their menstruation cycle, because there is loss of blood.

Hope you all understand that how important is ulunthu kali for girls. let us try this once and i'll show you how to make kali.                                                                                                    

preparation time: 10 mins
Cooking  time:15 mins
serves:3 to 4

Ingredients:

1. Raw rice/pacharisi- 1 cup
2. urad dal/ulunthu paruppu- 1 cup
3. fenugreek seeds-1/2 tsp
4. karupatti/ palm sugar-1 1/2 cup
5. water- 3 cups
6. Gingelly oil- 1/4 cup
7. ghee- 2 tsp

Method:

Step:1 First you have to dry roast the rice, urad dal, fenugreek individually and make a fine powder. mix this powder with small amount of water and make a thick paste. set aside.

Step:2 Add palm sugar and water in a pan , heat the pan till the sugar melts. And strain it, add this to heavy bottom kadai.

Step:3 Now bring the kadai to boil. And add the mixed thick paste , this step is to avoid the lumps in kali. If you dont want this step, then skip away and add as a powder.

Make a paste like this

Step:4 Cook this mix in a low flame till the mix get thickens. Add oil and ghee slowly and mix well.

Step:5 After 5 minutes in slow cook, it starts to leave the oil and ghee in the sides. Now turn of the stove and ready to serve hot. Either You can eat like this or make a ball and serve it.

            THANKS FOR READING THIS!!!!!

chettinad easy fish curry.

Hello everyone,

Today i'm going to tell you how to make easy chettinad fish curry. It is a very easy method and you need not to take too much of time. The main thing about this receipe is we don't want to use curry leaves, because curry leaves took away the fish flavour and dominates the fish taste.

Ingredients:

1. fish- 1 kg
2. small onions-100 grams
3. tomatoes -4
4. green chilli- 3
5. garlic - 4 pallu
6. fennel seeds- 1 tsp
7. fenugreek seeds- 1 tsp
8. turmeric powder- 1 tsp 
9. red chilli powder- 1 tsp
10. masala chilli powder- 3 tsp
11. tamarind - 1 small orange sized
12. salt- as required

step 1: First soak the tamarind in water for 10 minutes. Then place a kadai in a stove and pour some oil into it.

step 2: Now add the fennel seeds, fenugreek seeds, green chilli, garlic, and chopped small onions in the above mentioned quantity. cook all the ingredients well till the onions turns light brown in colour.

step 3: Add the tomatoes and cook till the tomatoes turns mushy. Now add the turmeric powder, salt and soaked tamarind extract in the kadai.

step 4: Next add the given red chilli and masala chilli powder that everyone having at your home. And let it boil for sometime.

step 5: After 10 minutes you will get a thickened curry. In that stage, add the fish and turn the stove into low flame and let it cook for another 5 minutes.

step 6: Now the easy chettinad fish curry is ready to serve.if you wish, you will garnish with coriander leaves and serve it with rice. I wont like that flavour, so i wont add that. It is a very unique receipe, so i thought that you all would try this once. This fish curry looks like a picture shown below,

                             THANKS FOR READING IT!!!!

Easy tomato gravy rice

Welcome to chettinad dishes,
Hi viewers, now I'm going to show you how to cook easy tomato gravy rice. It's a very unique receipe. Here you go,
               

Ingredients :

For grounded paste:

1. Coconut - 3 stripes 
2. Fennel seeds-1 tsp
3. Kasakasa-1 tsp
4. Garlic- 3 pallu
5. Green chilli- 3

For saturation :

1.mustard-1tsp

2.onion - 1

3.curry leaves- small amount 

4.Tomatoes - 4

5.turmeric powder- 1 tsp

6.salt- as required 

Step 1: first make a grounded paste with the above given ingredients and kept aside. 

Step 2: Next place a kadai on stove and put some oil and add mustard, finely chopped onion, curry leaves, finely chopped tomatoes. 

Step 3: cook till the tomatoes turn mushy and add turmeric powder and salt as required. Cook for 2 minutes. 

Step 4: Now add the fine grounded paste in kadai,  add small amount of water and cook till the water evaporates and you will get a texture like this,

Step 5: Now the receipe is ready. And you have to mix this gravy with cooked rice and ready to serve. Finally, you'll get a easy tomato gravy rice like this,

Pudalangaai thuvattal

  Today I'm going to write a content about how to make pudalangaai thuvattal/snake guard with step by step photos and instructions. It is a very easy and simple dish that can be prepared in just 20 minutes. This is a very common vegetable in South Indian cuisine.  Many of us do not like this vegetable due to its odor that comes from the whitish layer of the snake guard. To avoid this, first Marinate the chopped snake guard with turmeric powder and salt. And kept aside for 5 to 10 minutes. Let us see how to cook,

               

Preparation time:10 minutes 
Cooking time:10 minutes 
Serves :2 to 3 

Ingredients :

1. Pudalangaai- 2
2. Toor dal - 25 gram
3. Mustard - 1tsp
4. Urad dal - 1 tsp
5. Red chili - 2
6. Curry leaves - small amount 
7. Onion - 1(finely chopped) 
8. Salt- as required 
9. Turmeric powder - 1 tsp

Method:

Step 1: first you have to finely chopped the snake guard and add the turmeric powder and required salt into it. Then marinate all the ingredients and kept aside for 10 minutes. 

Step 2: in the mean time, half-cook the Toor dal and kept aside. 

Step 3: Next keep a kadai in a stove, pour some oil and add the above mentioned quantity of mustard, Urad dal, red chili, curry leaves, finely chopped onion. Fry all ingredients till the onions turns light brown in colour. 

Step 4: Now take the marinated snake guard and squeeze the excess water that comes from marination and kept aside in a separate plate. 

Step 5: last step is add the squeezed snake guard in the fried onion and cook in slow flame for 5 minutes. No need to add salt because the salt is already marinated in bottle guard. 

Step 6: After 5 minutes, add the half cooked Toor dal in kadai and cook for another 2 minutes and switch off the stove. 

Now the pudalangaai thuvattal is ready to serve. 

Pictorial:

First chop the snake guard, add turmeric powder and salt. Marinate for 5 minutes. 

In the mean time, half cook the Toor dal and kept aside. 

After 5 minutes, squeeze the excess water from the marination. 

Place the squeezed snake guard in a separate bowl or plate. 

Take a pan, heat 3 tsp of oil, add Mustard, Urad dal, red chilli, chopped onion, and curry leaves. Saute well. 

Now add the squeezed snake guard in a pan, cook for 5 minutes in slow flame. 

Next add the half cooked Toor dal and mix well. Switch off the stove. 

Now the tasty pudalangaai thuvattal is ready to serve hot with any sambar rice or rasam rice. 

Easy potato fry

Once again hi everyone,
Today I'm going to tell about how to make potato fry very easily at home. It goes great with curd rice, rasam or sambar rice.
                      

Simple ingredients:(for 1/4 kg)
Potatoes- finely chopped
Mustard-1 tsp
Urd dal-1 tsp
Curry leaves- small amount
Red chili powder- 1tsp
Fennel powder - 1 tsp
Salt- as required
Garlic- 4 (pallu)

Method:

• First, take kadai and put on the stove top, put some oil and add mustard. 
• After the mustard cracks, add Urd Dallas and curry leaves. 
• Next add the chopped potatoes and salt. 
• Now fry all the items in slow flame. 
• Next add the given red chili powder and Fennel powder. 
• Fry all the ingredients in slow flame till the potatoes cooked soft. 
• Last step is add crushed garlic and cook just 2 minutes in low flame. And switch off the stove to get better results. Actually potatoes forms some gastrouble problems in our body. 
• So that, we use crushed garlic. It reduces the gastrouble problems. 
• Finally, you get a fine potato fry like this,  

Pictorial:

Heat oil in a pan, add mustard, Urad dal, curry leaves, potatoes and saute well

After 2 minutes, add red chili powder, Fennel powder, salt. Fry for another 5 minutes and add crushed garlic. 

It's ready to serve with curd rice or rasam. 

Chettinad mutton gravy

Hi everyone
Actually I'm here to write an article about chettinad dishes.
First thing I want to write about chettinad mutton gravy. This receipe is very unique one. So everyone should try this once.
Chettinad mutton gravy.

              

                   

Preparation time: 10 minutes 
Cooking time: 20 minutes 
Serves: 3 to 4

Ingredients:(for half kg)
For making paste:
1.red chilli-15
2.tomato-1
3.fennel seeds-1 tsp
4.kasakasa-1 tsp
5.garlic-4 stripes

Make a fine paste from the above ingredients 

For seasoning :
1 cinnamon - 1 piece 
2.fennel seeds- 1 tsp
3.curry leaves- few
4.Shallots/small onions- 15


Step. 1  place a pressure cooker on stove top. Pour 2 tsp oil and 1 cinnamon and add cleaned mutton and add grounded paste and add salt as required. Pour some water and Mix all this ingredients well and put a whistle for sometime.

Step 2   after the pressure release open the cooker.

Step 3   put kadai on stove and pour 3 tsp oil and add 1 tsp fennel seeds. After the fennel seeds cracked, put some chopped small onions(15 nos) and curry leaves.

Step 4   after the small onions become lite brown, add the cooked mutton into it.

Step 5  cook the mutton in slow flame. After the mutton become thick gravy. Switch off the stove and garnish with coriander leaves.

Pictorial :

Take all ingredients for making fine paste

Make a fine paste like this

Take a pressure cooker, heat 2 tsp of oil, add cinnamon, mutton and saute well. 

Now add the fine paste and salt.  Add 2 cups of water and close the lid. Pressure cook for 20 minutes. 

Take a separate pan, heat 3 tsp of oil, add Fennel seeds, curry leaves and shallots. Fry till the shallots turns light brown in color. 

Now add the cooked mutton and cook in low flame for 10 minutes. 

Now the chettinad mutton gravy is ready to serve hot. If you wish, garnish with coriander leaves.