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கோதுமை அப்பம் / Wheat Flour Dumplings

This is a quick evening snack item for hungry kids , which I learnt from my grandma. My grandma likes sweet items ,so she makes quite often some or the other. This is one of those that I like very much. She is a wonderful cook and  a complete vegetarian , when I was young some times I longed why grandma is not preparing non-veg as I loved non-veg items. Now she is living in our memories and we miss her a lot. 
 

And hubby dear likes sweets much , so I prepare this often for him yet this time only I managed to take photos as it will vanish in minutes . This appam is crispy outside and spongy inside .Try it and I am sure you love every bite of this sweet. The oil should not be smoky or the appam will get burned easily as we are adding sugar. So take care while frying , better to keep the flame in medium and fry till golden brown . Now lets see the preparation…

Whole Moong Dal / Green Moong Dal Curry / Pachai Pasi Paruppu Curry

Moong dal curry is a very healthy and yummy side for rotis as well as rice.  I like this curry along with hot steamed rice with few drops of ghee over it. This dal is rich in protein and loaded with lots of nutrients. My mom used to make this curry often as it can be made in no time  and also so good for health.  It is called as pachai pasi paruppu in Tamil. You can make this so quick ,15 mins is more enough. And the cool thing is there is no need to soak the dal . Just wash with lots of water and pressure cook and make your curry . Normally I use sprouted mung beans for the same recipe . And I love that with fluffy pooris . Try this simple yet yummy side with your rotis / pooris / rice and let me know your views….

 

 

 

இட்லி–தோசை /How to make Idli–Dosa

This is a traditional South Indian item , mostly prepared daily in every household for breakfast or dinner . Every week I used to ground this batter. The batter should be nicely fermented to get soft Idlis . Click here to check how to prepare the Idli Dosa Batter . Usually I will prepare Idlis for the first few days . The freshly fermented batter gives nice soft idlis . Then will start making dosas . You can prepare idli dosas with the same batter . Just make the batter a bit loose while making dosas , the consistency should not be runny.   This post is specially for beginners and will be so helpful for them with step by step pictures .  Lets see the preparation….

Ingredients

Fermented Idli / Dosa batter

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Urulaikilangu Poriyal / Potato Fry

Potato Fry / Urulai kilangu Varuval the name it self tempts most of us . Best combo for rice items . I really don’t need any main dish to go with this yummy fry  . I can have as it is . But  people who like to reduce their weight should  keep a distance ,  but I believe having this weekly once not a problem  . This is my all time favourite side . This time I made it using sambar powder , usually I go with chilly and corriander powders  . Both are yummy . Click here to check my earlier post Potato Fry  using boiled potatoes. I am sure everyone love this simple easy fry and lets see the preparation ….

பூண்டு புளிக்குழம்பு / Garlic Tamarind Curry Without Tomato

Poondu kulambu / Garlic curry is an authentic South Indian curry . I have a great love towards this recipe . Atleast weekly once this curry will be on our menu . This is so easy to prepare and a good lunch box item . And I am sure everyone is aware of the medicinal properties of garlic .The best pair for this tamarind based curry are papads . And also any mild stir fry like Cabbage poriyal / fry , Snake gourd Kootu or  Carrot beans stir fry will be a good combo to this spicy tangy curry .  Earlier I have posted the version  using tomatoes and without coconut . Check the related posts for the detailed recipes . Lets see the preparation of this mouth watering curry…

 

 

மிளகாய் சட்னி / Red Chilli Chutney

Milagai chutney is a common South Indian side for tiffins . This really goes well with hot soft idlis and crispy dosas. Pearl onions / Sambar onions  are preferably used  but its so rare in my place so I used big onion . My mom generally don’t use onion and tomato to this spicy chutney and she grinds using a manual grinding stone ( ammikal ) . I too sometimes prefer without onion and tomato . In that case you should soak the chillies in hot  water for 10 mins and use some water to grind to a smooth paste . Sesame oil gives a nice flavour and is highly recommended as it reduces the spiciness . I love the combo of coconut chutney or sambar with this spicy side . Try this hot chutney with your idlis  , sure its a comforting side for all spicy lovers…

 

 

 

Urulaikizhangu Paal Kari / Potato Paal Curry

Potato paal curry is an authentic South Indian recipe and mostly have its place in wedding feasts. This is one of my mom’s dish and its so simple to prepare but tastes really wonderful .  My hubby loves this delicious side with sambar rice . It even goes well with Dosas / Puris / Rotis or with any mixed rice items .  I have made it mild yet you can alter the spiciness up to your taste. Potato is a commonly loved vegetable by almost everyone . And this rich mild texture will make us stick to its taste . Lets see the preparation . Try it and give your views….