Red pepper dry curry/ sigappu kodai milagai curry

Ingredients

Red Pepper.     -  5 to 6
Onion.             -  1
Mustard seeds.-  1/2 tsp
Asafietida.      -   1/4 tsp
Turmeric Powder- 1/4 tsp
Red Chilli Powder- 1/2 tsp to 1 tsp
Coriander Seeds Powder - 1 tsp
Sesame Seeds Powder-  2 tsp (see the link given below)
Channa dal/Besan Powder- 2 tsp
Oil.       - 2 tsp

Sesame Seeds Powder recipe. -  https://savithrishomecooking.blogspot.com/2020/01/sesame-seeds-powder.html?m=1

In a pan add oil. When the oil is hot add mustard seeds.  After the mustard seeds splutter add asafietida, chopped bell pepper, thinly sliced onions.  Sauté till onions and pepper are 3/4 cooked.  Now add turmeric powder , red chilli powder, channa dal/besan powder and sesame seeds powder.  Sauté in medium flame till the raw smell goes and everything well combined.  Switch off the flame.

Brown Rice Upuma

Tried rice upma with brown rice.  The taste was so good and different from the white rice.  As I thought this is a healthy option to white rice, I tried this. It came out well.  Also the dal in it adds protein to the dish.

Ingredients

Brown Rice.       -   1 cup
Moong/tur  dal.  -   2 tsp to 3 tsp
Red chilies.         -   1
Green chilies.      -   2
Asafietida.           -   1/4 tsp or small piece
Coconut oil.         -   2 tsp
Scrapped coconut-   3 tbsp (optional)
Split Urad dal.     -   3/4 tsp
Channa dal.         -   1/2 tsp
Curry leaves.       -   6 to 8
Ginger.                 -  1/2 inch
Salt to taste

1.   Wash brown rice and dal two times drain completely and spread it on a clean towel and allow it to dry under the fan for 1/2 hour.

2.   After rice and dal dries grind it to a coarse powder in a mixie jar.   Sieve the flour and take only the rava.

3.   In a rice cooker add the oil and when the oil is hot add channa dal, urad dal, red chilies and asafietida sauté till the dals become golden brown colour.  Now add green chilies and curry leaves mix it.  Add 3 cups of water and required salt and scrapped coconut to it.  Bring it to boil then add the rice and dal rava pouring it slowly to the water mixture and simultaneously stirring it to avoid any formation of lumps.   Close the lid of the cooker and put the weight.  Reduce the flame to low and leave it for 8 to 10 mts.  Then switch off the flame.   Let the pressure release naturally.   Open the lid and mix it.

White Sesame Seeds Powder/Podi

This can be used to mix it with rice or add as curry powder to certain curries.

Ingredients

White Sesame Seeds.   -  1/4 cup
Urad dal.           -   3 tbs
Channa dal.       -   2 tbs
Red Chilli.         -   3 nos
Black Pepper.    -    1/2 tsp
Asafietida.         -    1/4 tsp
Oil.                    -    1 tsp
Salt to taste


In a pan dry roast the sesame seeds till they change colour and start spluttering.   Remove from the fire and grind it separately in a nixie jar.  After grinding remove and keep separately.   Now add oil and add channa dal, urad dal, red chilies and black pepper.  When the deals change colour add asafietida, salt and switch off the flame. Add them to a nixie jar and grind them.  Mix both the powders and keep it in the fridge.  

Eggplant dry curry / kathirikai podi pota kai

Ingredients

250 grams.   -  Eggplant/ 2 cups chopped eggplant
1 no.            -   Onion
1 tsp.            -   Paprika/ 1/2 tsp red chilli powder
1/4 tsp.         -   Turmeric Powder
3/4 tsp.         -   Coriander Powder
2 tsp.            -    Sesame seeds powder (recipe link given below)
1/2 tsp.         -    Mustard Seeds
1/2 tsp.         -   Split Urad dal
1/4 tsp.        -    Asafietida
2 tsp.           -    Oil
Salt to taste
Sesame seeds powder recipe
https://savithrishomecooking.blogspot.com/2020/01/sesame-seeds-powder.html?m=1

In a pan add oil and when the oil is hot add mustard seeds, split urad dal and Asafoetida.  When the urad dal become golden brown colour add chopped onions and sauté till onions are half cooked. Now add chopped eggplant and sauté eggplant till it is three fourth cooked.  Now add turmeric powder, chilli powder, salt and coriander powder and sauté for a while.  Now add sesame seeds powder and sauté till everything is well combined.  Switch off the flame.

Tindora/kovakkai rice

This is a lunch box recipe.    You can add onions to this recipe. My grand kids like them very much.  It’s very simple to make in the morning which is a rush hour.

Ingredients

Tindora  -  1 cup chopped into ring shape
3/4 tsp.    -  Mustard Seeds
1 tsp.       -   Split urad dal (optional)
1/4 tsp.    -  Turmeric powder
1 tsp.       -   Paprika (or 1/2 tsp red chilli powder)
3/4 tsp.   -    Coriander powder
1/8 tsp.    -   Asafoetida
2 tsp.       -   Oil
1 tsp.       -   Ghee
Salt to taste
Pinch of sugar

In a pan add oil and when the oil is hot add mustard seeds.  When the mustard  seeds splutter add asafoetida and urad dal.  When the urad dal becomes golden brown in colour add the chopped tindora.  Add 1/4 cup water.  Cover it and cook till tindora is little soft and not mushy (3/4 cooked).  Now   open the lid and add turmeric powder, paprika, coriander powder, salt, ghee and sugar.  Saute in low medium flame till the tindora is cooked well.  Now switch off the flame.  Mix it with 1 cup cooked rice (cooked with salt).

Red Pepper - Onion Chutney

This chutney is different from the normal one where we add channa dal, urad dal etc.  Instead almond gives required thickness.  If you want you can avoid garlic. This can be ground coarsely too.  Its left to the individual preferences.


Ingredients

10 nos.  -  Almonds
2 nos.    -  Red Pepper
1 no.     -  Onion
1 no.     -  Tomato
4 no.     -  Garlic cloves
2-3 no  -   Green Chilies
1/2 tsp. -   Cummin Seeds
2 tsp.   -    Oil
3 tbsp.  -    Coriander leaves
Small piece - Tamarind or 1/4 tsp tamarind paste
Salt to taste

In a pan add oil.  When the oil is hot add the cumin seeds and when it turns colour add chopped onions, green chilies and chopped garlic.   Cook the onions till the onions becomes soft.  Now add chopped red pepper and sauté for a while then add chopped tomatoes and tamarind. Sauté till the tomatoes are well cooked and become mushy.  Cool it completely.  Add almonds to a nixie jar and grind them. Then add the cooked items from the pan and grind it with coriander leaves and salt.

Tomato gotsu - no onion and garlic

This is a very simple and quick dish to make.  This goes well for all upmas, dosai, idli, pongal and chapathi.  According to individual taste the spice level can be increased or decreased.  Adding Jaggery to this dish is optional.  Always adding Jaggery enhances the taste of the dish.

Ingredients

4 no.    -  Big size plum tomatoes
2 to 4.  -  Green Chilies
1/2 - 1 tsp - Sambar Powder
1/4 tsp  -  Turmeric Powder
1/2 tsp to 1 tsp - Jaggery
1/4 tsp.  -  Asafietida
2 tsp.     -  oil (sesame or any refined oil)
1/4 tsp.  -  Tamarind paste or 2 tbs tamarind extract
Curry leaves
Salt to taste

In a pan add oil.  When the oil is hot add mustard seeds. When the mustard seeds splutter add asafietida, curry leaves, split green chilies sauté for a while.  Then add chopped tomatoes, turmeric powder, sambar powder, salt and jaggery.   Add 1/3 cup water and cook  till the raw smell goes. Switch off the flame.

Orange Vetha Kozhambhu

I had very sour oranges and wanted to try this recipe.  It came out so well.  I would like to share the recipe here. It had unbelievable taste.  This tastes like nathangai (citron) pachadi.   People who are in such a region where they don’t get citron can make use of oranges.

Ingredients :

1 no.       -  orange (it can be kamala orange or Florida orange)
1 no.       -  Red Chilli
1/2 tsp.   -  Channa Dal
3/4 tsp.   -  Mustard seeds
1/4 tsp.   -  Asafietida
2 tbs.      -  Sesame Oil
2 to 3 tsp-  Sambar Powder (this can be adjusted to the spice level)
1/4 tsp.   -  Turmeric Powder
Curry leaves
Gooseberry size lemon (this can be reduced according to the sourness of the Orange)
1 tsp.      -  Jaggery
Salt to taste

1.  Soak the tamarind in hot water for 15 mts.  Then squeeze the pulp adding some water.

2.  In a pan (don’t use steel pan as it gives some different taste) add the oil. When the oil is hot add mustard seeds.  When it splutters add channa dal, asafietida and red chilli sauté till channa dal turns golden brown color.   Then add chopped oranges and sauté for a while.  Now add the tamarind extract, sambar powder, turmeric powder, jaggery and salt.  Boil it till it reaches to the required consistency and the raw smell of the powders go. Switch off the flame.

Healthy Bhelpuri

Ingredients

Masala puffed rice/bhel mix - 3 cups
 1/2 cup.    - Thin Sev
1 small size - Cucumber
1 small size - carrot
1 small size - Tomato
1 small size - Onion
1/4 tsp.         -  Chat masala
3 tsp.             - Coriander leaves
3/4 tsp.          - Sugar powder
Salt to taste

Green chutney

1/2 cup. - Coriander leaves
1/4 cup. - Mint leaves
2 no.      - Green Chillies
1/4 tsp.  - Roasted cumin powder
1/4 tsp  -  Chat Masala
1 no.     -  Garlic clove
2 tsp.    -  Lemon Juice
1/2 tsp  -  Roasted Gram
Salt to taste

Red chutney

1/4 cup  -  Dates
1/4 cup. -  Raisins
1/4 cup  -  Jaggery
Gooseberry size - tamarind
1/2 tsp.  -  chat masala
1/2 tsp. - Red chilli powder
1/2 tsp  - Roasted cumin powder
Pinch of salt

1.  Grind all the items under 'green chutney) with few spoons of water to fine paste

2.  In a pan add 1/2 cup of water and add all ingredients under 'red chutney'.  Boil it till tamarind becomes soft.  After it cools grind it and filter it.  Again keep a pan add the filtered juice with the powders boil it till u get the consistency of tomato ketchup.
Switch off the flame.

3.  Chop all the vegetables into small chunks and coriander leaves.  Add the cut vegetables, 1 tsp. Coriander leaves in a large bowl.  Add chat masala powder, green chutney, red, chutney, salt, sugar powder and mix well.  Now mix the puffed rice, 1/4 cup thin sev and mix everything.  Check for salt.

4.  Add the bhelpuri mix in a bowl and garnish it with thin sev and chopped coriander leaves.

Pressure Cooker/Instapot Beetroot Pulav

Ingredients

1 cup.     -  Basmathi rice
1 tsp.      -  Cumin seeds
2 nos.     -  Cardamom
2 nos.     -  Cloves
1 no.       -  Bay leaf
1 small piece. - Cinnamon
2 tsp.      -  Oil
1 tsp.     -   Ghee
3 nos.    -   Garlic Cloves
1 inch.  -    Ginger
2 nos.   -     Green Chillies
1 no.    -      onion
2 nos.   -     Medium size Beetroot
3 tsp.   -      Green Peas
Salt to taste

1.  Grind green chillies, garlic and ginger to a paste.

2.   In a pressure cooker/instapot add the oil and when the oil is hot add cumin seeds, cardamom, cloves, bay leaf and cinnamon  saute for a while.  Then add chopped onion saute till it changes colour.  Add ground garlic, ginger, green chilli paste, salt and saute till the raw smell goes and oil leaves the sides of the vessel.  Add chopped beetroot and green peas.  Mix everything. Now add the washed basmathi rice and 1 1/2 to 2 cups of water as desired.

3.  Cover the lid and pressure cook for 4 whistles.  Incase of instapot it is manual mode 6 minutes.

Cooker / Instapot sambar

Ingredients

To pressure cook

1/2 cup.  -  tur dal
2 nos.     -  chopped medium size onion
2 nos.     -  chopped tomatoes
10 nos.   -  chopped small purple radish
1 no.       -  chopped medium size carrot
1 no.       -  chopped  green capsicum
1/4 tsp.   - turmeric powder

To grind

2 tsp.      -  coriander seeds
3/4 tsp.   -  channa dal
1/4 tsp.   -  fenugreek seeds
1/4 tsp or small piece - Asafoetida
3 to 5 red chillies
1 tsp - sesame oil
3 tbs - shredded coconut
Gooseberry size tamarind

For tempering

1 tbs.   -  sesame oil
1 tsp.  -  mustard seeds
Coriander and curry leaves

Salt to taste

1.  In a pressure cooker add the the items under tempering.   First add oil.  When the oil is hot add mustard seeds. When it splutters add chopped coriander and curry leaves saute for few seconds and remove it in a separate small bowl.

2. In the same pressure cooker add all items under to grind except coconut and tamarind.  Saute till the dal becomes golden brown and then add tamarind saute for few seconds till the tamarind becomes soft.  Now remove verything from the cooker and leave it on a plate till it cools.  Now add them to mixie jar along with coconut grind to a coarse paste adding little water.

3. In the same pressure cooker add the ingredients under 'to pressure cook' .  Add 2 1/2 cups of water and pressure cook for 4 to 5 whistles.

4.  When the pressure releases naturally add the ground paste and tempering and salt.  Add some water if necessary to bring it to right consistency.  Bring it to boil for a mi ute and switch off the stove.

Note: the same sambar can be done in instapot. The timing may be set to 8 mts.

Garlic onion vetha kuzhambhu

Ingredients

2 nos    - medium size onions
6 nos.   - garlic cloves
2 nos.   - small tomatoes
Curry leaves 3 strands
2 tbs.    - sesame oil
1/2 tsp. - channa dal
1/4 tsp  - fenugreek seeds
2 nos.   -  red chillies
Gooseberry size Tamarind
1 tsp. - jaggery
2 to 3 tsp - sambar powder
1/4 tsp - turmeric powder
Salt to taste

1.  In a pan add 1/2 tbs oil and add 2 tsp of cut onions, peeled and cut garlic, saute till the onions are cooked well.   Add 1/2 cut tomatoes saute till tomato becomes mushy then add 2 strands curry leaves and switch off the flame. After it is cooled grind it to a paste


2.  Soak the tamarind in hot water for 15 mts and squeeze the pulp.

3.  In a pan add rest of the oil and when the oil is hot add mustard (always add mustard to hot oil and fter it splutters immediately the next item should be added to avoid mustard to get burnt).  When the mustard splutters add channa dal, red chillies cut into half and methi seeds. Saute till it becomes golden brown.  Now add rest of the cut onions, 1 string curry leaves and saute for few seconds.   After it is done add turmeric powder and sambar powder depending upon the spice level required.  Saute till the oil leaves side of the pan and then add the tamarind pulp, ground onion, garlic and curry leaves paste  with some water to bring it to the required consistency.  Add salt and jaggery.  Boil it for a while and when the raw smell goes switch off the flame.

Masal vadai (no onion)

Ingredients

1 cup.  -  channadal
1 tsp.   -  urad dal
1         -  green chilli
1.        -  red chilli
1 inch.-  ginger
Curry leaves,
Coriander leaves
3 tbs.  -  Shredded cabbage
Salt to taste


1.  Grind channa dal, urad dal, green chilli, red chilli, ginger in a mixer jar without adding water to a coarse paste.

2.  Add curry leaves, coriander leaves, salt to taste and shredded cabbage.

3.  Heat oil in a pan for deep frying.  Make small balls in your palm and flatten it and then add it to the oil when it is hot.  Fry them to golden brown colour in medium flame.

Broken Wheat rava payasam

Ingredients

1/4 cup.    -   Broken wheat rava
1/2 cup.    -   Jaggery
1/4 cup.    -   Shredded coconut
5-6.          -   Cardamom
Few pinches -  nutmeg powder
1/4 size of mustard - edible camphor
2 tsp.   -  Shredded almonds
2 tsp.  -   Raisins
2 tsp.  -   shredded almonds/ cashews

1.  Grind the Shredded coconut with little water and then extract the first and second milk from that and keep it aside.

2.  Add jaggery and little water to the jaggery and when it dissolved filter the jaggery syrup and keep it aside.

3.  In a pan add ghee and sautéed cashews/almonds and raisins. Saute till the raisins puff up and nuts turn light brown colour.

2.  Pressure cook for 2 whistles broken wheat rava with little water to it.

3.  When pressure releases naturally add the jaggery water, coconut milk,cardamom powder and nutmeg powder, edible camper.  Bring it to a boil and switch off.

4.  Garlic fish with sauteed nuts and raisins.

EASY WHITE KURMA (in pressure cooker)

Ingredients

To pressure cook

1 cup.       -  cauliflower florets
1/4 cup.    -  carrots
1/4 cup.    _  beans
2 nos.       -   medium size potatoes
1/4 cup.    - fresh/frozen peas
3 nos.       -  onions
1/4 tsp.    -  turmeric powder

To grind

 (1)
2/3 nos.        - green chillies

2 inch.      - ginger
4 to 6.       - cloves of garlic

(2)
8 to 10.     - cashews/almonds
1 tsp.        - poppy seeds
1 1/2 tsp.  - fennel seeds
1/4 cup.   -  shredded coconut
1/4 cup.  -   curd (not sour)

To saute

2 tsp.       -  oil
2 nos.      -  cloves
1 small piece - cinnamon
1 no.       - bay leaf
2 nos.     - cardamom

Salt to taste


1.  Cut the vegetables into small pieces.

2.   Grind the (1) and (2) under the heading ' to grind' to smooth paste separately and keep aside.

 3. Heat the oil in a pressure cooker and add the oil.  When the oil is hot add all the ingredients under 'to saute'.   Saute for few seconds and add cut onions.  Again saute till onions are cooked and do not burn the onions.   Then add the ground paste given under (1) and saute till raw smell of the ground paste goes.  Add all the cut vegetables  turmeric powder, 1 1/2 cups of water, add the ground paste under (2), salt to taste and close the lid.  Pressure cook for 1 whistles (instapot 0 minutes pressure cook and release immediately) and switch off the flame.  Wait till the pressure releases naturally.

Broccoli Usili

Ingredients

2 cups - broccoli florets cut into small pieces
1:4 tsp. - asafietida
3/4 tsp  - mustard seeds
3 tsp.    - oil (sesame, canola, olive oil)
Curry leaves
Salt to taste

To grind

3/4 cup - Tur dal ( soak in water for 1 hr)
1/4 tsp. - turmeric powder
2 nos.   -  dried red chilies
Salt to taste

1.  Grind the above items sprinkling little water to a coarse paste.
2.  In a pan add 1 tsp oil and then add the washed broccoli florets, salt to it and sauté till the broccoli is well cooked and dry, not mushy.  keep it aside

3.  In another pan add 2 tsp oil.  When the oil is hot add mustard seeds.  When the mustard seeds splutter add asafietida and then add the ground paste. Keep stirring it in low medium flame to avoid them getting burned at the bottom of the pan. When it becomes a crispy crumbled texture add the curry leaves and broccoli florets. Saute for a minute so that they are well combined and then remove from fire.

Healthy whole Moong Dal

Ingredients


To pressure cook

1 cup.*      - whole green moong dal
1/4 cup. *  - yellow moong dal
1 tbsp.      - channa dal
1/4 tsp.     - turmeric powder
2 nos.       - medium sized potato
2 to 3.       - tomatoes


To saute

2 tsp.       -  olive oil/ canola oil/ghee(clarified butter)
1 tsp.       -  cumin seeds
2 nos.      -  onion
4-5 cloves  -  garlic
1 inch.     - ginger
3 nos.      -  tomatoes
1 tsp.       -  red chilli powder
3/4 tsp.   -   garam masala
One pinch - Asafoetida
2 nos.     -  green chillies


Salt to taste
2 tsp.  -  coriander leaves

* cup - 250 ml

1.  Pressure cook the items given with 3.5 cups* of water for 5 to 6 whistles.  Wait for the pressure to release naturally and keep aside

2.  In a pan when it is hot add oil/ghee and immediately add cumin seeds and asafoetida.  When cumin seeds changes colour add onions green chillies garlic cut into small pieces and grated ginger.   Saute till the onion are well cooked.   Do not make it brown.   Now add tomatoes, chilli powder, garam masala and saute till it leaves oil on the sides of the pan.  Switch off the flame.

3.  Keep the cooker on the fire add the sauteed things to the cooker and add salt.  Add water to bring to the desired consistency.    Bring it to boil and switch off the flame and garnish it with cut coriander leaves.