Ragi kuzhi paniyaram is a great substitute of dosas and idlis. If you tired eating regular idli and dosa, then, this dish is a great breakfast meal for everyone as it’s made from Ragi. Ragi is considered to be one of the most healthy food grains.
Gulabi cooky is one of the most famous south Indian snacks, this snack mostly made during the festive time. It not only tastes best, but look incredible as it looks just like a flower rose. The preparation of this dish might bring some childhood memories of Christmas when grandmother makes these rose cookies during Christmas.
- Lady Fingers -1/2 kg cut into cubes
- Small onion – 6-7 Sliced
- Tomato -1 chopped
- Garlic Sliced-3-4 pods
- Curry leaves-1 string
- Mustard seeds-1/2 tsp
- Tamarind water- ½ cup
- Sambar powder -1 1/2 tsp
- Methi seeds- ¼ tsp
- Oil-2 tbsp
- Turmeric-couple pinches
- Salt to taste
- Start by heating up a wok (kadai) then add mustard seeds, methi seeds and curry leaves.
- Now add okra, sliced onion and garlic, sauté for some time so that everything gets mixed well.
- Now add chopped tomato and add salt, turmeric powder, and sambhar powder, sauté the mix for a few minute.
- Now add the tamarind water to the mix.
- Now it takes 10-15 minutes to get cooked nicely, keep the flame on medium and wait till oil gets separated.
- Serve it with steamed rice and dosa or chapatti.
- You can also make same gravy with any other vegetable of your choice.
- You can even add a ground coconut paste to give it a rich texture.
Lady finger and Tamarind Curry
Ingredients: Broken rice – 1 cup Jaggery – ½ cup, grated Coconut milk – 2½ cup, thin Coconut milk -1 cup, thick Cardamoms – 1 teaspoon, ground Cashews and raisins – a little Method: Wash the broken rice and cook it in the thin coconut […]
Papaya is a tasty and sweet fruit, but you can make tasty dishes out of raw papaya and have this incredible dish with rice or chapatti. It is one of the most easy to make side dish; vegetarian food lo
- Warm water- ½ cup
- Salt – to taste
- Oil – ½ cup
- Maida (all purpose flour)- 2 cup
- To make prefect Barotta, you have to prepare dough perfectly, otherwise your barotta might not feel softer.
- You have to start with mixing the all purpose flour with little salt and then you have to knead it with warm water and make firm
- Now, once your dough is ready, then cover it with a wet kitchen towel, and keep it aside for 1/2 – 1 hour.
- Now again knead the dough with 2-3 tblsp of oil. Knead the dough for next 10-15 minutes, so that dough gets a soft and elastic touch.
- Now divide the dough into small balls.
- Now you have to roll it out into a very thin layer. Do not use any flour for rolling out the dough.
- It is time to apply little oil on the rolled out dough. Now start folding the dough like a saree pleats, keep oiling the dough meanwhile.
- Now tap the dough so that it gets expanded and stretch the dough lengthwise.
- Start rolling the dough from both the side, when it meets in the center, place one side of the roll on top of the other.
- Heat up a tawa on medium flame and fry these tasty Barotta with enough oil.
Serve this delicious barotta with chicken gravy or vegetable gravy dish.
It has been seen that many mothers get worried as their kid avoid eating daal and other pulses therefore you can make it tasty dosa or adai by adding all the important pulses and make them eat this tasty and incredible dish.
Nellai Paruppu Kulambu Recipe is one of the best vegetarian side dish that taste best with plain basmati rice or any regular rice you eat. This is a complete meal and provides great health to kids along with taste.
- Basmati rice or any regular rice – 1 cup
- Chopped tomato – 2
- Dry chili – 4
- Split bangal gram –1/2 teaspoon
- Tamarind – 1 big size
- Shredded coconut – 1/2 cup
- Fenugreek seed – 1/2 teaspoon
- Curry leaf – 8
- Salt – 1 teaspoon (tsp.)
- Oil – 3 teaspoon (tsp.)
- Spit black gram – 1 teaspoon (tsp.)
- Turmeric powder – 1/2 teaspoon (tsp.)
- Mustard seed – 1/2 teaspoon (tsp.)
- You have to start with soaking the split Bengal gram for 5 minutes in water, then drain the water and keep the Bengal gram aside.
- Now roast the fenugreek and powder it and also keep this aside.
- Make thick coconut by grinding the coconut with ¾ cup of water in a mixer grinder. Strain the milk from the mix and keep it aside.
- Now, take the strained coconut pulp with 3/4 cups water in a grinder. Now strain the liquid from the coconut, that gives you light coconut milk and keep it aside.
- You have to soak tamarind in 3/4 cup of water for next 30 minutes, and then take out the thick juice by squeezing the tamarind. Add this juice to the light coconut milk.
- Now heat a pressure cooker and add some oil after that add mustard seeds, once the mustard seeds stop cracking then add soaked Bengal gram and sauté for some time.
- Now add black gram in it with curry leaves, red dry chili, turmeric powder, sauté it for a minute.
- Now it is time to add some chopped tomatoes and sauté for a minute.
- It is the time to add tamarind juice and coconut milk mixture.
- Add salt to taste and cook until it comes to boil.
- Add the basmati rice to the mix and continue cooking for a minute. Now add the fenugreek powder and cook for the next two minutes.
- Now add the thick coconut milk that you have prepared earlier.
- Now cover the pressure cooker with lid and whistle and wait for 12 minutes and 3 whistles.
- Wait for the pressure to release. Mix it well and serve hot.
- If you wish, you can cook it in the pan as well. This dish gets cooked in 1 hour.
Coconut Milk Tamarind Rice Recipe
Tamil Recipes Kozhi Milagu Fry is a hot and spicy item; a great side dish for nan, chappatis, noodles, white rice, biryani, fried rice, lime rice, tomato rice, white rice with sambar, rasam and yogurt. This is a common dish in the eating places of […]