October 31, 2016

Kovil Thayir Sadham | Temple Style Curd Rice

kovil thayir sadham

Who do not like curd rice ? Everyone love having it with pickles. On a sunny day, curd rice becomes the most welcome food. It is healthy, why ? It has lots of probiotics. It has the proper seasoning to get it digested properly. Children love this kind of curd rice. It is good for gastric ulcers. It is good for digestive problems. It can be given to small children. You should avoid green chilly and minimise ginger, if you are giving it to small kids.

kovil thayir sadham

Kovil Thayir Sadham | Temple Style Curd Rice

Prep Time :
Cooking Time:
Yield:
2 cup
Serving Size:
1 cup
Calories per Serving:
300


Ingredients
  • 2 cups of Cooked Rice, cooled to warm temperature
  • 1 cup of thick curd
  • 1/2 cup of cooled milk
  • gingelly oil - 1 tablespoon
  • mustard seeds - 1/4 teaspoon
  • chana dhal - 1/2 teaspoon
  • ginger - 1/4 teaspoon, minced
  • green chillies - 1, minced
  • curry leaves - little
  • asafoetida - a pinch
  • salt - as per taste

Quick Procedure
  • Cook rice very soft and mushy. Let it cool down form hot to warm.
  • Heat a pan. Add gingelly oil.
  • Add mustard seeds and chana dhal. Let it sputter and turn golden brown.
  • Add ginger, chillies and curry leaves. Saute and switch off the flame.
  • Add asafoetida. Add 1/4 cup of water.
  • Add curd, milk and tempering to the rice.
  • Add little salt too.
  • Mix well and let it settle for few minutes.

Step-wise Pictures

  • Cook rice very soft and mushy. Let it cool down form hot to warm.
  • Heat a pan. Add gingelly oil.
  • Add mustard seeds and chana dhal. Let it sputter and turn golden brown.
  • Add ginger, chillies and curry leaves. Saute and switch off the flame.
  • Add asafoetida.
prep

    Add 1/4 cup of water.
  • Add curd, milk and tempering to the rice.
  • Add little salt too.
  • Mix well and let it settle for few minutes.
prep




Lovely and divine curd rice to serve with any vegetable poriyal and pickle
kovil thayir sadham
>
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October 30, 2016

Sambaram | Hotel Style Buttermilk | Kalyana Mor Recipe

sambaram

This is nothing but a flavored buttermilk. When I was young, they used to give this moru in hotels or in wedding feasts. I love the moru. Its official name is sambaram. When I asked my mom for the recipe, she told the ingredients. I usually make this style of butter milk, right form my childhood. I was 8 years old when I started this kind of fireless cooking. I often made this neer mor or sambaram. The flavor was so inviting to make it again and again. You can simply drink it as such. Or add it to rice, mix well and have. It is the finishing touch we give, in a complete meal. It has ginger and asafoetida. It is good for digestion. It is also good for gastritis. Add very little amount of chillies or make chillies optionals. This recipe is so simple that you can make this often.

sambaram

Sambaram | Hotel Style Buttermilk | Kalyana Mor Recipe

Prep Time :
Cooking Time:
Yield:
1 cup
Serving Size: 1 cup Calories per Serving: 50

Ingredients
  • Curd - 1/2 cup
  • curry leaves - finely chopped
  • coriander leaves - finely chopped, optional
  • green chilly - half, finely chopped
  • ginger - very very small piece, grated
  • asafoetida - a pinch
  • salt - as per taste

Quick Procedure
  • Take salt and asafoetida in a vessel.
  • Add curd to it and mix well.
  • Add finely chopped curry leaves, green chilly, coriander leaves and grated ginger.
  • Add 1/2 cup of water and mix well.
  • Sambaram is ready to serve. You can strain this moru, if you feel that the leaves are disturbing.

Stepwise Pictures

  • Take salt and asafoetida in a vessel.
  • Add curd to it and mix well.
  • Add finely chopped curry leaves, green chilly, coriander leaves and grated ginger.
prep

Add 1/2 cup of water and mix well.
prep

Sambaram is ready to serve.
prep




You can strain this moru, if you feel that the leaves are disturbing.
sambaram
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Microwave Chow Chow Kootu | Indian Microwave Recipe | Bachelor Recipe

microwave kootu recipe

This is a very simple recipe. If you are a vegetable lover, you will definitely like to have this one. There will be some amount of loss in nutrition. Might be the fiber and some minerals. But there is no difference in the taste. This chow chow kootu is a very tasty one. You can prepare this from anywhere like the hotels you stay in. You should have some way to grind or mash a coconut mixture. The coconut masala is a must to have thing to add. You need microwaveable glass bowl to make this kootu.

Refer my other posts on Microwave Cooking ,
How to Cook using Microwave Oven

Frequently asked questions on disadvantages of Microwave Cooking

microwave kootu recipe

Microwave Chow Chow Kootu | Indian Microwave Recipe | Bachelor Recipe

Prep Time :
Cooking Time:
Yield:
2 cups
Serving Size: 1/2 cup Calories per Serving: 50


Ingredients
  • Chow Chow - 1
  • chana dhal - 2 tablespoons, soaked
  • grated coconut - 2 teaspoons
  • green chilly - 1 or 2
  • cumin seeds - 1/4 teaspoon
  • mustard seeds, curry leaves and urid dhal - 1/4 teaspoon for tempering
  • oil and salt - little

Quick Procedure
  • Soak chana dhal or kadala paruppu for 20 minutes
  • Take chopped chow chow and kadala paruppu in a glass vessel. Add 3/4 cup of water.
  • Microwave it for 8 minutes.
  • Take it out and add the ground coconut masala.
  • Microwave for another 2 minutes.
  • Take another clean vessel. Add oil, mustard seeds, urid dhal and curry leaves.
  • Microwave for 1 minutes and 30 seconds.
  • Add this thalippu or tempering to cooked vegetables.
  • Add salt, mix well and let it stay for 10 more minutes. Now the tempering would have made the kootu more tastier.
  • You can serve it with a puli kuzhambu.

Step-wise Pictures

Soak chana dhal or kadala paruppu for 20 minutes
prep

Take chopped chow chow and kadala paruppu in a glass vessel. Add 3/4 cup of water.
prep

Microwave it for 8 minutes
prep

Take it out and mix little.
prep

add the ground coconut masala. If you dont have mixie, use tumbler and bowl to mash coconut masala.
prep

Microwave for another 2 minutes.
prep

Take it out and gently mix.
prep

Take another clean vessel. Add oil, mustard seeds, urid dhal and curry leaves. Microwave for 1 minutes and 30 seconds.
prep

Add tempering or thalippu to cooked veggies
prep

Add salt
prep

Mix and let it rest for 10 minutes, before serving
prep



Tasty and easy kootu using microwave. microwave kootu recipe
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October 29, 2016

Microwave Vendakkai Puli Kuzhambu | Indian Microwave Recipe | Bachelor Recipe

microwave kuzhambu

I told you earlier that I will post a few recipes which can be done by using microwave cooking. It is to help you manage your days in some restaurant or stay outs. Microwave cooking is not healthy. But at the same time, eating in hotels or some extra regional foods becomes difficult. This recipe is quite simple. You don't need to ground coconut or do any effortful things. It is very very simple procedure. You need only very less ingredients to make this tasty kuzhambu. This is an easy indian microwave recipe.

Refer my other posts on Microwave Cooking ,
How to Cook using Microwave Oven
Frequently asked questions on disadvantages of Microwave Cooking

microwave kuzhambu

Microwave Vendakkai Puli Kuzhambu | Indian Microwave Recipe | Bachelor Recipe

Prep Time :
Cooking Time:
Yield:
2 cups
Serving Size: 1/2 cups Calories per Serving: 50


Ingredients
  • 1/4 teaspoon mustard seeds, fenugreek or vendhayam and curry leaves for tempering
  • 1 tablespoon of finely chopped onions
  • 1/2 tomato, finely chopped
  • 10-15 ladies finger, chopped
  • tamarind juice extracted from 1 gooseberry sized
  • 1 teaspoon of coriander powder
  • 1/4 teaspoon of chilli powder
  • 1 teaspoon of sambar powder
  • salt and oil for taste

Quick Procedure
  • Heat the vessel you are going to use for 30 seconds
  • Take oil, mustard seeds, fenugreek or vendhayam and curry leaves in the vessel.
  • Microwave it for 1:30 minutes.
  • Add onion and ladies finger.
  • Microwave it for 2 minutes. Saute then microwave for 2 minutes.
  • Add tomato and microwave for 30 seconds.
  • Add chilli powder, coriander powder and sambar powder. Saute well.
  • Add tamarind juice and salt. Microwave for 5 minutes.
  • Add gingelly oil finally and then microwave for 2 minutes.
  • Tasty vendakkai kuzhambu will be ready in just 15 minutes.

Step-wise Pictures

Heat the vessel you are going to use for 30 seconds. Take oil, mustard seeds, fenugreek or vendhayam and curry leaves in the vessel.Microwave it for 1:30 minutes.

Add onion and ladies finger.

Saute then microwave for 2 minutes.
prep

Microwave it for 2 minutes.
prep

Add tomato and microwave for 30 seconds.
prep

Add chilli powder, coriander powder and sambar powder.
prep

Saute well.
prep

Add tamarind juice
prep

Add salt.
prep

Microwave for 5 minutes.
prep

Add gingelly oil finally and then microwave for 2 minutes.
prep




Tasty and Simple Microwave Kuzhambu Recipe microwave kuzhambu
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October 27, 2016

Carrot and Beans Thoran | Carrot and Bean Poriyal

carrot and beans poriyal

I love having poriyals with rasam, sambar or curd. It is one of the healthy options. Simply boiling, adding seasoning and tempering won't add more taste to poriyals. We need to add some coconut masala to tackle the flavor of vegetables. Most of the vegetables have undesirable flavor, which can be eliminated by adding proper masala ingredients. This poriyal or thoran is also made in that style only. This is the method which my MIL and Athai follows. My mom uses different style of masala. I will post that later. This recipe is for you.

carrot and beans poriyal

Carrot and Beans Thoran | Carrot and Bean Poriyal

Prep Time :
Cooking Time:
Yield:
2 cups
Serving Size: 1/2 to 3/4 cup Calories per Serving: 50


Ingredients
  • Carrot - 200g, chopped
  • Beans - 200g, chopped
  • Moong Dhal - 2 teaspoons, washed and drained
  • mustard seeds and urid dhal - 1/4 teaspoon
  • curry leaves - little
  • coconut oil - 1 teaspoon
  • salt - as per taste
for coconut masala
  • grated coconut - 2 tablespoons
  • cumin seeds - 1/2 teaspoon
  • garlic clove - 1
  • green chillies - 2
  • turmeric powder - 1/4 teaspoon

Quick Procedure
  • Heat a pan. Add coconut oil. Add mustard seeds, urid dhal and curry leaves. let them sputter.
  • Add washed and drain moong dhal. Saute for a few seconds.
  • Add chopped carrot and beans.
  • Add 1/4 cup water and salt.
  • Cook it covered till the vegetables become soft.
  • Open the lid. Saute till the water get reduced.
  • Grind coconut, cumin, garlic, green chillies and turmeric powder, coarsely.
  • Add ground coconut to cooked vegetables.
  • Maintain a low flame and saute till the raw smell of coconut goes off.
  • We are done. Poriyal is ready to serve with hot rice and any side dish like sambar and rasam.

Step-wise Pictures

prep
Heat a pan. Add coconut oil. Add mustard seeds, urid dhal and curry leaves. let them sputter.

prep
Add washed and drain moong dhal. Saute for a few seconds.

prep
Add chopped carrot and beans. 

prep
Add 1/4 cup water and salt.

prep
Cook it covered till the vegetables become soft.

prep
Grind coconut, cumin, garlic, green chillies and turmeric powder, coarsely.

prep
Add ground coconut to cooked vegetables.

prep
Maintain a low flame and saute till the raw smell of coconut goes off.



Tasty and Healthy Thoran Recipe
carrot and beans poriyal
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