Welcome to Subbus Kitchen - Brahmin Recipes made easy now !
-
Keerai Vadai(Spinach Vadai)
You can try Keerai vadai, if you would like to try something which is different from the conventional vadai. This is same as the normal Paruppu vadai, but adding spinach into it will really make a difference.
Ingredients:Chopped Keerai(Spinach) 1 Cup Green Chilli 2 Nos Channa dal(Gram dal) 1/2 Cup Thurdal 2 tablespoon Oil For Frying Urdal 2 tablespoon Chopped Ginger 1 Teaspoon Thurdal 3/4 Cup channa Dal 1/4 Cup Hing A Pinch Salt To Taste RedChilli 2
Method:- Mix all the dhals and Soak the dhals in water for 3 hours
- After 3 hours filter the water and keep the dhal for 1 more hour
- After an hour, Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water.
- Add the above ground mixture with the 3 table spoon of the dhals in a bowl along with green chilli and ginger and keep this aside.
- Clean the chopped spinach/keerai in water to remove sand from it.
- Add the chopped keerai to the dal mixture and mix it well.
- Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the center and put it in the oil and deep fry it.
- Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot.
You can also try Vazhaipoo Vadai.
more
-
Vazhaipoo Vadai(Bannana blossom vadai)
I heared first time about Vazhaipoo vadai from the movie "Kandukonden Kandukonden" and tried immediately and it turn out to be too good and appriciated by all my family members. Then Vazhaipoo vadai became the default snacks for guest visits. You can also try Vazhaipoo vaidai instead of our conventional vadai as its different and will be appriciated by the visitors/guests. Please try and let me k now your comments.
- Ingredients:
Chopped Vazhai poo(Banana flower) 1 Cup Green Chilli 2 Nos Channa dal(Gram dal) 1/2 Cup Thurdal 2 tablespoon Oil For Frying Urdal 2 tablespoon Chopped Ginger 1 Teaspoon Thurdal 3/4 Cup channa Dal 1/4 Cup Hing A Pinch Salt To Taste RedChilli 2 Method:- Mix all the dhals and Soak the dhals in water for 3 hours
- After 3 hours filter the water and keep the dhal for 1 more hour
- After an hour, Keep 3 table spoon of the dhal separately in a bowl and grind the remaining dhal with salt and a pinch of hing without adding water.
- Add the above ground mixture with the 3 table spoon of the dhals in a bowl along with green chilli and ginger and keep this aside.
- Chop the vazhaippo. You can click here to know how to prepare the Vazhaippoo for the vadai. Heat some oil in a pan, and add chopped vazhaipoo and fry for sometime till the vazhaipoo is cooked completely
- Add the fried vazhaipoo to the dal mixture and mix it well.
- Heat the oil in a kadai and once the oil is hot, make small rounds of ground dhal and press it in the center and put it in the oil and deep fry it.
- Once the Vadai becomes brownish color take it out in a bowl with a paper towel to dry the oil and serve hot.
You can also try Keerai Vadai.
more
-
Karadayan Nonbu on 14th March 2010 @ 09.10 PM
Karadayan Nonbu or Savitri Vratham is a traditional tamilnadu festival of fasting wherein married women will pray for the wellness and long life of their husbands. This nonbu should be done exactly in the time when tamil month 'Masi' ends and the next month 'Panguni' starts. The reason why this fasting is carried out is that "Savithri fought with yema to save her husbands life", the sameway the married women should fast on this auspicious day for long life of their husbands.
This year the date for karadayan nonbu is 14th March (Sunday) and the extact time it should be carried out is 09:06 pm.The neivehdyam for this fasting is Karadayan Nonbu Adai
with butter along with vetrilai, pakku, pazham and cocunut. We should get yellow ropes that has to be tied by all the women in a house. In each of the rope small flower is tied up and one rope should be put in the Kamakshi amman picture and the rest should be tied up by all women in the house.
"Urugadha Vennayam oru adayum vaithu nonbu notren oru nallum en kanavar piriyamal iruka vendum". This should be chanted while tying up the rope in the neck. Even the young girls of more than one year old should tie up these ropes to get the blessings of God.
Recipes:
Karadayan Nonbu Adai
more
-
Traditional Lunch series - Sunday
In the coming days i will publish some of the recipes for the lunch menu. In my house i usually make one Kuzhambu, a vegitable curry and a rasam for a lunch. My grand daughter requires a rasam sadham and hence rasam is prepared for all the days. Appalam/Vadam is available by default. I pickedup some of the traditional recipies for the lunch menu for the benefit of the readers.
Sunday Lunch menu
Sunday is a special day for all of us. My husband used to work from Monday to Saturday and sunday is the only day where he takes the lunch at home and i will make sure that the lunch on sunday is little grand. Vengaya (onion) sambar is my first choice for sunday. It is the most delicious of all sambar and favourite for all tamil brahmins. Potato spice curry is the perfect combination for Vengaya sambar.
LunchSoon you can find the lunch menu for day 2 - Monday...
more-
Vendhaya Kuzhambu
Vendhaya kuzhambu is a special delicious kuzhambu in every brahmin house. It is easy to prepare and also very tasty. There are some minor variations in preparing this kuzhambu and the one which i prepare in my home is given below.
Ingredients:Tamarind 1 small lemon size Salt to taste Sambar Powder 3 teaspoon Omam 1/4 teaspoon Vendhayam(Fenugeek seeds) 1/4 teaspoon Sundakaai vathal 1 tablespoon Mustard Seeds 1 teaspoon Oil 1 tablespoon Ghee 1 teaspoon Rice Flour 2 teaspoon
Method:- Soak the tamarind in water for sometime, extract the juice and keep it aside
- In a heavy bottomed pan, heat the ghee and add the sundakaai vathal and fry for sometime. Take this fried vathal aside
- Now heat the oil in the pan, and add the mustard seeds. When the mustard seeds starts to sputter, add vendhayam(fenugeek seeds) and omam and fry till the vendhayam(fenugeek seeds) turns golden brown color.
- To this add the sambar powder and fry for a while. Please make sure that you are not burning the sambar powder. Dont let the color of the sambar powder change to black.
- Now add the tamarind extract and salt and let the kuzhambu boils in medium flame till the raw smell goes off.
- In a bowl, add the rice flour and little water and make it dissolve in water.
- Add this rice flour water in the boiling kuzhambu and stir it well to avoid lumps.
- When the kuzhambu starts to boil, add the fried sundakaai vathal, stir it and switch off the flame
- Now the mouth-watering vendhaya kuzhambu is ready to serve with hot rice along with a spoon of gingelly oil.
more
-
Moongdal Payasam(Payatham Paruppu Pradhaman)
Moongdal Payasam(Payatham Paruppu Pradhaman) is a tasty dish and a traditional neivedhyam for most of the hindu festivals
Ingredients:Moong dal 1 Cup Javvarisi (Sago) 2 teaspoon Grated Jaggery 2 Cup Cardamom Powder 1/2 teaspoon Cashew nuts 10 Ghee 2 teaspoon coconut 1
Method:- Take 1 piece of coconut and slice it to fine pieces and keep it aside.
- Grate the coconut and grind it by adding 1 cup of water. Squeeze the ground coconut to extract the milk and keep it aside.
- Again add 1 cup of water and grind it to a paste. Squeeze the ground coconut to extract the milk and keep it aside in another bowl
- Dry fry the moong dal till it turns golden brown color. Pressure cook the moong dal and javvarasi and take it aside
- Smash the dal and javvarasi nicely
- Heat a heavy bottomed pan, add the smashed dal along with grated jaggeryBoil the smashed dal and jaggery for 10 minutes
- Now add the 2nd coconut milk and stir it well.
- When the milk begins to boil, add the 1st coconut milk and switch off the flame.
- In a separate pan, add ghee and when the ghee becomes hot, add broken cashews, and slashed coconut pieces
- Add cardamom powder and fry for a while. When the cashews turns golden brown color, add these to the payasam
- Now the mouth-watering Moongdal Payasam(Payatham Paruppu Pradhaman) is ready to serve.
more
-
Beetroot thugayal
Beetroot is a healthy vegetable. It helps in increase of blood circulation in our body. But most of us do not like to eat beetroot because of its color. Children will not like to eat beetroot poriyal. For those who dislike this vegetable, we can prepare thugayal out if it which will make them eat this healty vegetable.
Ingredients:Beetroot 1 Urdal 3 teaspoon Red Chilli 2 Hing a pinch Oil 1 tablespoon Salt To taste
Ingredients:- Peel the beetroot skin and chop it finely
- Heat the pan, add oil. When te oil is hot, add red chilli and urdal
- Fry the dal till it turns golden brown color
- To this add hing and fry for a second
- Take this in a mixer
- Now add the remaining oil and add the chopped beetroot
- Fry the beetroot till it is cooked completely. Add this to to the mixer
- Along with this add salt, and a pinch of tamarind
- Grind it to a fine paste without adding water
- Take this out in a bowl. Now the delicious beetroot thugayal is ready to serve with hot rice.
more
-
Adai Aviyal
Adai Aviyal is one of the famous tamil brahmin traditional breakfast dish. Aviyal goes ver well with Adai. This Aviyal is little different from the Aviyal i make for the lunch. I add curd instead of tamarind here. Next time when you have any guest for the breakfast, try adai aviyal instead of conventional idly/dosa and I am sure they will appriciate this dish. You can also try this for an evening snack though its heavy.
Ingredients:Raw Rice 1 Cup Parboiled Rice 1 Cup Red Chilli 10 Channa Dal 1/2 Cup Thur dal 1/4 Cup Urdal 2 handful Salt to Taste Onion 1 big size
Method:- Soak the raw rice and parboiled rice together in water for 30 minutes
- Soak the dals in water for 30 minutes
- After 30 minutes, strain water from rice and grind it in a mixer along with red chillies and grind it to a nice paste.
- Take this into a vessel and keep it aside
- Now strain water from dals and grind it twice or thrice and the ground dhal should not be smooth
- Mix the grounded dhal mixture along with rice flour and stir it well along with required salt
- Now the adai flour is ready to make delicious adai
- Heat the thawa and pour 1 ladle of adai flour. Spread it evenly and pour 1 teaspoon of oil and keep the flame in low to make the adai cooked properly in one side
- Gently turn it to other side and allow it to cook completely.
- Now the delicious adai is ready to serve with Avial. We can also serve with Jaggery
Carrot 1 Potato 1 Peas 1/4 Cup Cucumber 1/2 Snake Gourd 1/4 Brinjal 2 Raw Banana 1 Salt to taste turmeric powder 1 teaspoon Sour curd 1/2 Cup
For Grinding:Grated Cocunut 1/4 Cup Green Chilli 2 Cumin Seeds 1 teaspoon For Seasoning:
Method:Cocunut Oil 1 teaspoon Curry Leaves few - Chop the vegetables length wise and soak it in water
- Add the chopped vegetables in a pan and add some water and turmeric powder
- Allow the vegetables to cook completely and salt
- In a grinder, add coconut, green chilli, cumin seeds and grind it to a fine paste
- When the vegetables are cooked completely, add the ground paste and mix it ell
- Now add the sour curd and mix it properly
- Finally add cocunut oil and chopped curry leaves and mix the avial thoroughly.
- The delicious Aviyal is ready to serve with Adai and hot rice.
more
-
Veggie Molagutal
- Veggie Molagutal is a famous kerala brahmin dish. This is a delicious recipe and can be used as a side dish for sambar or it can be mixed with hot rice. The taste is blend of vegitables and lentil. Some add coconut as well.
Ingredients:
Brinjal 3 Pudalangaai(Snake Gourd) 1/2 Vellarikaai(Cucumber) 1/2 Vazhaikaai(Raw Banana) 1/2 Red Chilli 1 Pepper 1/2 Teaspoon Moon Dal/Thur Dal 1 Cup Salt To Taste Hing A Pinch Turmeric Powder 1/4 teaspoon
For Seasoning:Mustard 1 Teaspoon Urdhal 3/4 Teaspoon Oil 1 Teaspoon Method:- Pressure cook the Dal and smash it and keep it aside
- Finely chop all the vegetables and keep it aside
- Heat some oil in pan and add pepper and red chilli and fry till the pepper starts to sputter. Add these to the mixer
- Grind the above ingredients to a fine paste
- In the pan, add the chopped vegetables and add water and turmeric. Let the vegetables cook for sometime
- When the vegetables are half cooked, add the ground paste and required salt
- Let the mixture boils for sometime till all the vegetables are cooked completely
- Now add the smashed Dal and stir it well. When the molagutal starts to boil, remove from flame and pour it in a vessel
- In a separate pan, heat some oil and add mustard seeds. When the mustard seeds starts to boil, add urdhal and fry until it turns to golden brown color
- Add the seasoned ingredients to the molagutal
- Now the delicious veggie molagutal is ready to serve with hot rice.
more
Subscribe to: Posts (Atom)Linkwithin
About Me
- Subbalakshmi Renganathan
- Home Maker. Born in a Brahmin family in Kallidaikurichi, Tirunelveli District. Inherited the secret of making tastier brahmin recipes from my mom and mother in law. Expertise in preparing Tirunelveli, Nagercoil and Kerala Food Stuffs.
Recent Posts
subbuskitchen.com's Fan Box
Subbus Kitchen Recipes
Ads
Live Feed
-
Vendhaya Kuzhambu
