RajeeSamayalarai

Kozhukattai -savory version      Kozhukattai is a popular South Indian delicacy made using rice flour  by adding jaggery and coconut for sweet version and with onions greenchilli and curry leaves with tempering for savory version. Similarly it is made in all parts of India as modaks.  In  Tamil Nadu , the dish is traditionally associated with the Hindu God Ganesha  and is prepared as an offering ( neivathiyam ) on the occasion of Vinayagar chaturthi. Ingredients: Rice flour 500 grams Oil as needed Salt as needed Mustard seeds 1/2tbsp Cumin seeds 1/2tbsp Channa dal 1/2tbsp Large onion chopped Green chilli 3 nos Curry leaves 3 string Corainder leaves handfull Method: Take the rice flour in a bowl (I have used store bought one will share the homemade version in future) Add salt to taste In a tadka pan.add oil once hot add mustard seeds to splutter. add channa dal fry until slight brown ...

Masala vadai / Paruppu vadai This is the typical south Indian style masala vadai. this is one of our families favorite snack made during all the festive without fail. for padayal we prepare plain vadai using the batter without adding onion and salt. my mother used to make flat vadai,i used to grown up to that, but in my in laws place they used make it as killu vadam style. a bowl full of vadai  immersed in payasam will be a heaven on earth combo. Ingredients: Vadai paruppu/pattani paruppu 5oogrms Large onions 2 nos Redchilli 3 nos Garlic pods 2 Ginger small piece Greenchilli 2 nos Fennel seeds 1tbsp Salt as needed Oil as needed Coriander leaves half bunch Curryleaves 5string Method: t Soak the vadai paruppu/patani paruppu for 2 hours. once soaked drain the water and keep aside. Add the dal to mixer grinder add redchilli according to your taste add a tablespoon of fennel seeds add 2 garlic pods and small piece of ginger ...

chowmilagukootu Ingredients : Chow chow 1no Moong dal quarter cup Turmeric powder 1/4 tbsp  Salt as needed Oil as needed 5 to 6 pieces of coconut  Redchilli 3nos Cumin seeds 1tbsp  Mustard seeds 1/4tsp  Curry leaves 1 string  Method: Remove the outer skin of the chow chow and cut into small cubes.   Add the moong dal and chow chow add one small tumbler of water to it Add a pinch of turmeric powder to it Add salt to taste Add half tbsp of oil so that dal gets cooked well. Pressure cook for 2 whistles.  In a mixie jar add the coconut piece with 2 redchilli  With one tbsp of cumin seeds Grind to smooth paste by adding little water Once the pressure Downs. Add the ground paste and mix well Cook until the raw smell of the masala goes. Add oil in tadka pan add mustard seeds to s...

Ingredients Fresh beetroot 1no Half large onion (optional)  1tbsp of Urad dal 1tbsp of channa dal 1tbsp of Cumin seeds Small ball of tamarind 3 red chilli Few coconut pieces Oil as needed  Salt to taste Few curry leaves Methods Heat oil in a kadai. Add 1tbsp of Urad dal Add 1tbsp of channa dal. Roast well to golden brown color.  Add half tbsp of cumin seeds Add little tamarind. Tanginees of the chutney is the highlights.  i have added 3 red chilli. Adjust it according to your spice level Few curry leaves  halfonion chopped it's optional. If u don't like u can skip this step now add the grated beetroot. Cook well until the raw smell goes and get cooked Add salt to taste Add few coconut pieces. Roast for a second and switch off the flame. Cool down completely. Grind to paste.  Add tempering and serve hot.