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Ingredients:
- Tomatoes - 4
- Onion - 2
- Grated coconut - 1/4 cup
- Cumin seeds - 1 tbsp
- Fennel seeds - 1 tbsp
- Chilli powder/Sambar powder - 11/2 tbsp
- Salt as required
Method:
- In a pressure cooker, add one tbsp oil and then add chopped tomatoes and finely cut onion.
- Saute it for 3 minutes, then add one cup of water.
- Finally add required salt and sambar powder.
- Pressure cook this above ingredients.(four or five whistles is enough)
- Now grind grated coconut, fennel seeds, and cumin seeds.
- Add this ground paste to the pressure cooked kulambu and let it boil for 3 minutes.
- Serve this with hot rice and appalam.
Ingredients:
- Nandu/Crab - 1 kg
- Turmeric powder - 1 tbsp
- Chilli powder/Sambar powder - 1 tbsp
- Thania powder/Coriander powder - 1 tbsp
- Salt as required
- Fennel seeds - 1 tbsp
- Ginger-garlic paste - 1 to 2 tbsp
For Paste:
- Sambar onion/Shallot onion - 10
- Tomatoes - 2
- Pepper seeds - 1 tbsp
- Cumin seeds - 1 tbsp
- Grated coconut - 2 tbsp
Method:
- Clean crab properly, if you don't know to clean please ask your friends and elders about cleaning. (check this link to clean crab)
- Saute sambar onion and tomato, grind it along with the materials listed under paste. Keep this aside.
- Heat oil in a pan, add fennel seeds, add ginger garlic paste, saute this for a minute, until the raw smell disappears.
- Now add the ground paste and crab, then add turmeric powder, sambar powder, coriander powder, and salt.
- Add water as required.
- Close the pan with a lid and cook this kulambu for about 20 minutes.
- Nandu kulambu taste wonderful with rice.
Some of the health benefits of eating crabs:
Crab contains essential protein, magnesium, selenium, folate, and vitamin B6.
It is also believed that crab is the wonderful medicine for cough and cold.
Other than this, crab is low in fat.
இனிய பொà®™்கல் திà®°ுநாள் நல்வாà®´்த்துக்கள்
Pongal
Pongal is a harvest festival and this festival is dedicated to Sun God. Throughout India, Pongal is celebrated in different names. Usually, homes are decorated with mango and banana leaves, beautiful rangoli is also drawn.
Recipes:
Sakkarai Pongal
Venn Pongal
Medu Vadai
Payasam
Besides this you can also prepare idli, coconut chutney etc.
Ingredients:
- Sliced vegetables of about 11/2" length (Yam, drumstick, carrot, beans, raw banana, cucumber, snake gourd) Each vegetable 1 cup
- Grated coconut - 1 cup
- Curd - 1 cup
- Cumin seeds - 1 tbsp
- Coconut oil - 1 tbsp
- Green chillies - 5
- Turmeric Powder - 1 tbsp
- Curry leaves
- Salt as required
Method:
- Grind green chillies, cumin seeds, and coconut together, keep it aside.
- In a pan, heat coconut oil, add vegetables, cook this in a very low flame without adding water.
- Now add very little water, salt, turmeric powder. Cook this in a cooker. (Don't overcook it, one whistle is enough).
- Now add ground paste to the cooked vegetable and bring this to the boil.
- When the avial starts boiling add curry leaves and stir for 2 minutes.
- Finally add the curd, mix it with the avial and immediately remove avial from heat.
- If you want, you can add one more tbsp of coconut oil to the avial. This is optional.
- Avial tastes very well with rice and adai dosai.
Ingredients:
- Wheat flour - 2 cups
- Bunch of chopped coriander leaves - chopped
- Green chillies - 2
- Ghee - 2 tbps
- Salt as required
- Water to knead dough
Method:
- Grind green chillies into paste.
- Mix wheat flour, chopped leaves, green chillies, ghee, and salt.
- Add water and knead the above mixtures into soft dough.
- Make small balls from the dough.
- Roll the balls in the rolling pin.
- In a hot tawa, place the chappati and cook it on both sides.
- Serve it with raita or any kurma.
Ingredients:
- Rava/Semolina - 1 cup
- Green peas,carrot,beans - 1/2 cup
- Onion - 1
- Tomato -1
- Green chillies - 2
- Salt as required
- Water - 3 cup
- Turmeric powder - 2 pinch
- Curry leaves
- Cilantro for garnishing
- Ghee - 1 tbsp
- Oil - 3 tbsp
- Mustard seeds - 1/4 tbsp
Method:
- In a pan, roast rava in ghee until it turns slight brown color. Remove this from heat and keep it aside
- In the same pan, add oil, mustard seeds and curry leaves.
- Then add onion and saute till it turns transparent, and add sliced tomato and vegetables.
- Now add turmeric powder, salt, and water.
- When the water starts boiling, add rava slowly and stir it without any lumps.
- Stir rava until it absorbs all water and serve it hot with coconut chutney.
Ingredients:
- Raw rice- 1 cup
- Moong dal - 1/2 cup
- Jaggery - 1 cup
- cashew - 15
- Raisin - 15
- Cardamom powder - a pinch
- Ghee - 1/2 cup
Method:
- Roast moong dal until the raw smell disappear.
- Presure cook rice and moong dal along with required water nicely.
- Dissolve jaggery in two cups of water, boil it till the smell disappear and filter the syrup.
- Now add this syrup to the cooked rice and dal, mix it well.
- Add cardamom powder, ghee to the above mixture and boil it for 5 to 10 minutes.
- Fry raisins and cashews in ghee and add it the pongal.
- Pongal has the tendency to thicken when it cools down, so remove from heat when the pongal is in semi solid state.
Seriously, i don't know the meaning of this kozhukattai's name, but i love this recipe very much. This is very easy to prepare and i am sure that your children will definitely like it.
Ingredients:
- Rice flour - 1/2 cup
- Salt as required
- Water - 3/4 cup (adjust the amount)
- Red chillies- 2
- Grated coconut - 3 tbsp
- Mustard seeds - 1 tbsp
- Asafoetida - 1/4 tbsp
- Urud dal or Channa dal - 1 tbsp
- Curry leaves - few
Method:
- Boil water along with the salt, add rice flour to the boiled water and mix it without any lumps.
- The consistency should be chappati/roti dough and should be very soft.
- Before the dough cools down, make small balls out of it, and steam the balls in the idli cooker or steamer.
- In a pan, add oil, mustard seeds, dal, curry leaves, asafoetida, red chillies, and grated coconut.
- Saute it for about 2 minutes, then add steamed kozhukattai to it.
- This kozhukattai pairs very well with coffee or tea.
