No Onion and Garlic Thali /Festive Thali


Third day thali is a special auspicious day or festival thali made in special occasions in our households.Mostly this thali is made on amavasay,karthigai and other special occasions and no onion,garlic is used.Also some of the specific type of country vegetables are only supposed to cook.Freshly ground masala powders are used to make sambar and other dishes.


The thali has
1.White rice
2.Avarakkai(broad beans) arachivitta samabar
3.Rasam
4.Vazhakkai Podimas(recipe follows)
5.Mochaikkai Masala curry(recipe follows)
6.Paasiparuppu/moong dhal payasam
7.Ulundu/urad dhal Vada
8.Thayir/yogurt






Vazhakkai Podimas


Coming to the vazhakkai podimas,its a dry curry and a great accompaniment for spicy kuzhambhu and sambar.This podimas can be made with or without onion also turmeric powder is added in some house holds,we don't add it and keep it in white color.Use a well matured raw banana/vazhakkai for this podimas.The tender ones will turned out mushy and it won't taste good.

                                                                                                                                  
                                                                                    
                    Vazhakkai /Raw Banana Podimas



                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 10-12 minutes
   Serves ~ 3(generously)


  Ingredients


  
Ingredient
Quantity
Vazhakkai/raw banana
2 (medium size)
Green chilly/pacahamilagai
2-3(finely chopped)
Ginger/inji
1 tsp(finely chopped)
Coconut(grated)
3-4 tbs
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 For the tempering

Ingredient
Quantity
Mustard seeds/kadugu
1 tsp
Urad dhal/uluthamparuppu
1.5 tsp
Channa dhal/kadalaparuppu
1 tbs
Asafoetida/perungayam
a pinch
  
   Method 
  • Cut the raw banana into two and cook it in a boiling water till it becomes tender.Remove it from the water immediately.After cooling peel the skin and grate it with a grater and keep it aside.
  • Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped ginger,green chilly and curry leaves.Add in the grated coconut and mix it well.Add in the grated vazhakkai/raw banana and mix it well.Simmer it for couple of minutes and stir in between.Put off the flame.
  • Serve it along with rice and kulambhu or sambar





Mochai Masala Curry/Mochai Curry



Fresh mochai curry is often made during the season ans here frozen ones are available in the market and often I make it for our lunch.This curry tastes awesome with simple rasam and curd rice.Here I made it in a dry version,if you want a semi dry version add one more tomato and increase the amount of coconut while grinding.
     
                                                                      
                                                            
                             Mochai /Field beans Masala Curry


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 12-15 minutes
   Serves ~ 3(generously)


  Ingredients


  
Ingredient
Quantity
Mochai/field beans/sruti papdi lilva
1.5 cups(fresh /frozen)
Tomato(finely chopped)
1(small size)
Cumin seeds
1/2 tsp
Turmeric powder/manjal podi
1/8 tsp
Asafoetida/perungayam
a pinch
Curry leaves/karivepillai
few leaves
Salt
1 tsp
Oil
2 tsp



 Grind to a fine paste

Ingredient
Quantity
Coconut
3- 4 tbs
Red chilly/varamilagai
3-4
Cumin seeds/jeeragam
1 tsp
Ginger/inji
1/2 inch piece
  
   Method 
  • Pressure cook the mochai with a pinch of salt for 2 whistles in a pressure cooker.Drain the excess water after the pressure subsides and keep it aside.Grind the given ingredients to a fine paste and set it aside.
    • Heat the oil in a pan,crackle the cumin seeds and add in the chopped tomato and curry leaves.Saute it until the tomato is mushy.Add in the cooked mochai and give it a mix.Now to this add the ground paste,salt and turmeric powder.
    • Mix it well,cook it covered in a medium flame for 5 minutes.Mix it well and simmer it for 2-3 minutes or until the desired consistency is reached.Put off the flame and sprinkle some chopped coriander leaves if needed.



                                                                                                             
                                                                                        
                 




    Enjoy...............................

    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

    Simple Weekend Thali - Egg Biriyani - Pressure Cooker Method


    Coming to the second day of mini thali, its a simple yet fulfilling weekend lunch.Most of our weekends would be either chicken or egg based recipes.I always make an elaborate lunch on weekends, at the same time,I cook quick recipes so that I can spent time with the family.This egg biriyani is one such quick and easiest recipe,needs just 30 minutes to finish.Pairs very well with simple raita and rich,creamy curries.

    The thali has

    1.Egg Biriyani
    2.Onion Raita
    3.Roti
    4.Paneer Butter Masala
    5.Pickle
    6.Sliced Cucumber
    7.Fresh mangoes



                                                                        
                                                                
                                         Egg Biriyani - Pressure Cooker Method


                                                                      
       Basic Information

       Preparation time ~ 15 minutes
       Soaking time ~ 10 minutes
       Cooking time ~ 25 minutes
       Serves ~ 4(generously)


       
      Ingredients

      
    Ingredient
    Quantity
    Basmathi rice
    1.25 cups
    Hard boiled eggs
    6-8
    Onion(thinly sliced)
    2 medium size
    Tomato(finely chopped)
    1 medium size
    Yogurt/thayir
    2 tbs
    Red chilly powder/milagai podi
    1/2 tsp
    Coriander powder/dhaniya podi
    1 tsp
    Garam masala powder
    1/2 tsp
    Lemon juice
    2 tsp
    Salt
    1.5 tsp
    Oil
    1 tbs
    Ghee/nei
    2 tsp
    Coriander leaves(finely chopped)
    2 tbs
    Water
    2.25-2.5 cups
      
      
     Grind to a coarse paste

    Ingredient
    Quantity
    Garlic/poondu
    4-5 cloves
    Ginger/inji
    1 inch piece
    Cloves/lavangam
    2-3
    Cloves/lavangam
    2-3
    Green chilly/pachamilagai
    4-5
    Mint leaves/pudina
    a fistful

      For the tempering

    Ingredient
    Quantity
    Bay leaf
    1
    Fennel seeds/sombu
    1/2 tsp
    Cinnamon/pattai
    1 inch
    Cloves/lavangam
    2

      Method 
    • Soak the basmathi rice in water,grind the given ingredients given' to grind' to a coarse paste and keep it aside. Make few slits on the boiled egg and set it aside.
    • Heat oil and ghee in a pressure pan.Do the tempering with the given ingredients,saute the sliced onion till golden.Add in the ground paste and fry it till the raw smell goes off.
    • Add in the chopped tomato,yogurt and coriander leaves.Cook it until the tomato is mushy.Now add in the spice powders and salt.Give it a mix.
    • Add in the boiled eggs and mix it well till the masala coats very well.Add water and allow it to boil.
    • Once the water is boiled,add in the soaked rice.Now goes in the lemon juice,chopped coriander leaves and a tsp of ghee if needed.
    • Let it cook for 5 minutes or till half of the water evaporates.Close it with the lid and pressure cook it for 2 whistles in a medium flame.Put off the flame and remove it once the pressure subsides.Mix it with a fork  gently.
    • Serve it with raita






    Enjoy...............................

    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

    Simple Everyday South Indian Thali - Egg Pepper Fry /Muttai Milagu Varuval



    Starting the second week of blogging marathon #91 with mini thali as theme.Today's version of thali is an interesting one and make it whenever I  have no stock of veggies except onion and tomato.

    The thali has
    1.Steamed basmathi rice
    2.Whole moong dhal fry
    3.Rasam
    4.Egg pepper fry (recipe follows)
    5.Homemade vathal (fryums)
    6.Onion Pakora
    7.Curd
    8.Pickle

    Egg pepper fry is a semi dry and quick dish,you can make in it less than 15 minutes,if the eggs are boiled.This fry tastes excellent with simple rasam or dhal rice.



                                                              
                                                               
                                             Egg Pepper Fry / Muttai Milagu Varuval


                                                                      
       Basic Information
       Preparation time ~ 15 minutes
       Cooking time ~ 15 minutes
       Serves ~ 3


       
     Ingredients

     
      
    Ingredient
    Quantity
    Boiled eggs
    4-5
    Onion(finely chopped)
    1 (medium size)
    Tomato(finely chopped)
    1 tbs
    Ginger&Garlic paste
    1 tsp
    Coriander powder/dhaniya podi
    1/2 tsp
    Red chilly powder/milagi podi
    1/4 tsp
    Garam masala powder
    a pinch
    Turmeric powder
    1/4 tsp
    Green chilly/pachamilagai
    1(slit lengthy)
    Curry leaves/karivepillai
    few leaves
    Red chilly/varamilagai(optional)
    1(broken)
    Salt
    1.5 tsp
    Oil
    2 - 3 tsp
    Coriander leaves(finely chopped)
    2 tbs
       

     For Dry roast and powder

    Ingredient
    Quantity
    Fennel  seeds/sombu
    1 tsp
    Black pepper/milagu
    1 tsp


     Method 

    • Boil the eggs in boiled water with a pinch of salt.One its done remove the shell and make some slits on the egg and keep it aside.
    • Heat a pan on a stove top and dry roast the fennel seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.
    • In a  pan,heat the oil ,add in the chopped onion,green chilly,red chilly and curry leaves.Saute it with a pinch of  salt until translucent.
    • Add in the ginger& garlic paste and fry it for a minute.Add in the chopped tomato and mix it well.Cook it until mushy,add in all the spice powders and salt.Give it a mix and sprinkle a tbs of water.Cook it for a minute.
    • Now add in the boiled eggs and mix it well,now add in the freshly ground fennel and pepper powder.Mix it well and keep it on the flame  for 2 minutes.Add in the chopped coriander leaves and put off the flame.
    • Serve it warm with rasam rice or dhal rice.



    • The eggs can be halved and added.
    • The spices given is for a medium spice level.Alter it according to personal preference.
    • Here I used,just a tbs of chopped tomato as i wanted the fry to be semi dry.If you want gravy then add a tomato to get the desired consistency.


    Enjoy...............................

    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#91

    Chicken Fry / Chicken Milagu Jeeraga Varuval /Chicken Varuval


    Ending the everyday lunch/dinner series with a simple yet flavorful chicken fry.Chicken milagu jeeraga varauval is a dry fry made with  black pepper and cumin powder for spice and it makes a perfect accompaniment or starter.The flavor of black pepper and cumin is the highlight of this fry.

    As kids love some kind of dry fry with rasam rice,this one has becoming regular in my kitchen in recent days.This fry hardly takes 30 minutes to get ready if the chicken is cleaned and kept in the refrigerator.





                                                              
                                                               
                                             Chicken Fry / Chicken Milagu Jeeraga Varuval


                                                                      
       Basic Information
       Preparation time ~ 20 minutes
       Marination time~ 30 minutes
       Cooking time ~ 25 minutes
       Serves ~ 3


       
     Ingredients

     
      
    Ingredient
    Quantity
    Chicken( with bone or boneless)
    1.25 lbs
    Onion(finely chopped)
    1(medium size)
    Tomato
    1 medium size
    Garlic/poondu (finely chopped)
    5-6 cloves
    Coriander powder/dhaniya podi
    1/2 tsp
    Red chilly powder/milagi podi
    1/4 tsp
    Garam masala powder
    a pinch
    Turmeric powder
    1/4 tsp
    Red chilly/varamilagai
    2-3 (broken)
    Curry leaves/karivepillai
    1-2 sprigs
    Cashews/mundiri(broken)
    10-12(optional)
    Salt
    1.5 tsp
    Oil
    3 tbs
    Coriander leaves(finely chopped)
    2 tbs
       

     For Dry roast and powder

    Ingredient
    Quantity
    Cumin seeds/jeeragam
    2 tsp
    Black pepper/milagu
    1 tbs

     For the tempering

    Ingredient
    Quantity
    Cloves/lavangam
    2-3
    Cinnamon/pattai
    1 inch
    Fennel seeds/sombu
    1/2 tsp
      

     Method 
    • Wash and clean the chicken and cut into bite size pieces and keep it aside.Add all the  spice powders,ginger&garlic paste and salt to the chicken and marinate for 30 minutes minimum.
    • Heat a pan on a stove top and dry roast the cumin seeds and black pepper till a rice aroma comes out.After cooling coarsely powder it and keep it aside.
    • In a  pan,heat the oil and do the tempering,fry the red chillies and cashews(if using).Add in the chopped onion,garlic and curry leaves,saute it with a pinch of  salt until translucent.
    • Add in the chopped tomato and mix it well.Cook it until mushy,add in the marinated chicken and give it a mix till it changes the color. 
    • Add around 1/2 cup of water cook it covered  in a medium flame till the chicken is tender and stir in between to prevent burning.Once the chicken is tender,remove the lid and let it simmer it for couple of minutes until the moisture evaporates.
    • Add in the powdered cumin and black pepper,coriander leaves and mix it well.Keep it on a low flame for a minute and put off the flame.
    • Serve it warm with rasam rice or a starter.



    • Do not compromise on the quantity of the oil.
    • Green chillies can also be added along with the red chillies.
    • The spices given is for a medium spice level.Alter it according to personal preference.

    Enjoy.........................................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

    Kathirikkai Murungaikkai Kaara Kuzhambhu/Eggplant and Drumstick in A Tangy Tamarind Sauce


    For the second day of everyday lunch/dinner,I have a kuzhambhu with eggplant and drumstick.As a part of our everyday meal,I make some type of kuzhambhu once in a week. So sharing a recipe of yet another finger licking kuzhambhu.This kuzhmabhu is a village style preparation and I noted it from one of my aunt.

    It is a hearty and delicious dish that tastes heavenly with rice along with a generous dollop of ghee.The highlight of the kuzhambhu is the final tempering added with shallots and curry leaves.
    Original recipe had shallots for the gravy too but due to unavailability of shallots,I used it only for the tempering.Do try this recipe if you are an eggplant lover and looking for some kuzhambhu variety.






                                                                          
                                                                
                                                       Kathirikkai Murungaikkai Kaara Kuzhambhu


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 30 minutes
       Serves ~ 4(generously)


       Ingredients


      
    Ingredient
    Quantity
    Baby eggplants/kathirikkai
    4-5 (sliced lengthy)
    Drumstick/Murungaikkai
    10 (2 inch pieces)
    Garlic/poondu
    5-6 cloves(sliced)
    Onion(finely chopped)
    1 medium size
    Tomato(finely chopped)
    1 medium size
    Tamarind
    a big gooseberry size
    Turmeric powder/manjal podi
    1/4 tsp
    Sambar powder
    1/2 tsp
    Red chilly powder/milagai podi
    1.5 tsp
    Coriander powder/dhaniya podi
    1.5 tbs
    Coconut(grated)
    2 tbs
    Salt
    1.5 tsp
    Curry leaves /karivepillai
    1 sprig
    Oil
    3 tbs

      
     For Tempering


    Ingredient
    Quantity
    Mustard seeds/kadugu
    1 tsp
    Fenugreek seeds/vendhayam
    1/8 tsp
    Fennel seeds/sombu
    1/4 tsp
    Shallots/chinna vengayam
    4-5 (finely chopped)
        Method 
    •  Soak the tamarind in a cup of water and extract the juice and keep it aside .
    • Heat around 2 tsp of  oil in a pan.To this add the chopped onion and garlic,saute it till transparent.Add in the chopped tomato and cook it till mushy.Now goes in all the spice powders and grated coconut.Give it a mix and cook it for a minute.Put off the flame and grind it to a very fine paste after cooling.
    • Now in the same pan add 1/2 cup of water and to this add the drumstick pieces  along with a pinch of salt.Cook it till its halfway done,now add the sliced eggplants and cook it for a minute.At this stage add in the tamarind water and let it cook for one boil.Add in the ground paste and salt.
    • Mix everything well and adjust the consistency with water. Let it cook in a medium flame for 10 minutes or till the raw smell disappears.
    • Meanwhile in a small pan heat the remaining oil and do the tempering with the ingredients given.Saute the chopped shallots and add the  curry leaves.
    • Pour the tempering to the boiling kuzhambhu and let it simmer for couple of minutes.Put off the flame,once the oil starts floating.
    • Serve it along with rice and poriyal or kootu.







        • Do not compromise on the quantity of the oil.
        • Since I used the home grown baby eggplants and halved it,instead of slicing it.
        • Lentil based poriyal or kootu would be the beast accompaniment for this kuzhambhu.
        • The spices given is for a medium spice level.Alter it according to personal preference.

        Enjoy.........................................



        BMLogo


        Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#90

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