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Peanut Sundal recipe

November 10, 2016 by admin Leave a Comment

Peanut Sundal recipe. This can be prepared for pooja in Navarathri days. Also suited for poriyal & tea-time snack.

Ingredients :

Raw peanut- 200g; oil;salt;mustard seeds; curry , coriander leaves; coconut; asafoetida;
To Powder:
Channa Dhal -1 tsp : coriander seeds -1 tsp : red chillies -4 : jeera _1/2 tsp
Dry roast and make it to a fine powder.

Steps :

Soak peanut for 6 hours. Cook for 3 whistles. Add salt & cook in open lid for 2 minutes. In 1 spoon oil, fry mustard seeds, asafoetida, curry leaves. Add peanuts, powder & cook in slow flame for 2 mins. Add coconut, coriander leaves.

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Filed Under: Bachelor's Recipe, Breakfast | Tiffin, Healthy| Nutrition, Kitchen Tips, Recipe, Side dish for idly | Dosai, Snacks Tagged With: beach sundal, fried groundnuts, Fried nuts, Fried snacks, gowri kitc, Groundnut chutney, Groundnut dish, Groundnut snacks, how to prepare peanut sundal, Indian chef, Indian cooking, nilakkadalai sundal, peanut recipe, recipe with english subtitles, sundal recipe, Sundal Recipes, Tamil chef, tamil cooking channel, Tamil dishes, tamil recipe, verkkadalai sundal recipe

Karamani Masiyal | Thatapayar

September 14, 2016 by admin Leave a Comment

Karamani Masiyal is a traditional dish also known as thataipayar masiyal is a healthy dish with less oil. During lack of vegetables, this is a good choice for rice and chappathi.

Ingredients:

Karamani 1/4 cup, small onion – 6, garlic cloves – 6, tomato- 1/2 piece, tamarind- 2 inch, oil – 1spoon, jeera, mustard seeds, asfoetida, red chilly – 5, salt, onion vadakam, curry and coriander leaves.

Steps:

Soak karamani lentils over night in 1 glass of water and cook it for 3 whistles. In 1/4 spoon of oil, fry the jeera, red chilly, onion, garlic. Add tomato, tamarind and mix well. Add this to cooked karamani and add 1/2 cup of water. Allow it to boil for 3 minutes. Add curry, coriander leaves and salt. once it cools down, grind it coarsely. In a spoon of oil fry mustard seeds, jeera, onion vadakam, 1red chilly, asafoetida, curry leaves. Add this to gravy and add some water, coriander leaves. Allow it to one boil.

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Filed Under: Gravy for Chappathi | Puri| Roti, Healthy| Nutrition, Keerai | Spinach Recipes, Recipe, Side dish for idly | Dosai Tagged With: dry karamani, karamani, karamani adai, karamani avial, karamani beans, karamani beans curry, karamani beans poriyal, karamani benefits, karamani brinjal kulambu, karamani curry, karamani curry for chapathi, karamani curry recipes, karamani dal, karamani kootu, karamani kulambu, Karamani Masiyal, Karamani recipes, karamani sundal, karamani vadai, thatapayir kulambu, thatta payaru gravy, thatta payaru kulambu, thatta payir, thatta payir curry, thatta payir recipe

Onion Sambar | வெங்காய சாம்பார்

June 16, 2016 by admin Leave a Comment


Sambar is a famous South Indian dish suits for Idly, dosa, Rice.
This Sambar made out of Small Onion which gives excellent taste, aroma & Healthy too.

Ingredients

Thuvar dal – 150 gms, small onions -20,tomato -1,
tamarind -amla size( if u make this for tiffen, 2 ‘inch tamarind is enough ),turmeric powder- 1/4 spoon, sambar powder -2 tea spoons, rasam powder -1/2 spoon, salt,asafotida, mustard seeds,oil – 2 spoons, jaggery 1/2 spoon, curry, coriander leaves.

Steps

Cook thuvar dal along with turmeric powder & mash it, in 1 spoon of oil fry onion for 2 minutes, add tomato & fry for a minute, add sambar powder mix well & add a cup of dal water & allow to boil for 2 minutes, add tamarind pulp, salt & boil for 3 minutes, add mashed dal,rasam powder & allow for 1 boil, add jaggery, in 1 spoon oil fry mustard seeds, asafoetida,curry leaves & add it to the sambar,add coriander leaves.

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Mango Ginger Pickle | மா இஞ்சி ஊறுகாய்

June 5, 2016 by admin Leave a Comment


Pickle made with mango ginger. Can be stored in fridge for 1 month. Since it has ginger, it is good for digestion & also avoids vomiting & morning sickness for pregnant woman.

Ingredients

mango ginger- 250 g; gingelly oil- 6 spoons; chilly powder- 2 tea spoons; rock salt; asafoetida; mustard seeds; jaggery- 2 table spoons; tamarind pulp- from 1 lemon size piece; turmeric powder; dry roasted & powdered methi seeds- 1/8 th spoon.

Steps

Peel & grate the mango ginger as shown. In 4 spoons oil, fry mustard seeds, asafoetida, add mango ginger& fry in low flame for 2 mins. Add a pinch of turmeric powder, chilly powder & fry. Add tamarind pulp & salt. Cook in high flame for 5 mins & in low flame for 4 mins. Check for spice & salt. Add jaggery. Once it melts, add 3 pinches of methi powder. Mix well & turn off. Heat 2 spoon of gingerly oil & add it to the pickle. Once it cools down, store in a dry container

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Filed Under: Pickle, Pregnancy| Food, Recipe, Side dish for idly | Dosai Tagged With: brahmin mango ginger pickle recipe, chetinad recipe, cooking, english recipe, ginger pickle recipe, gowri kitchen, gowri samayalarai, indian savoury recipe, indian spicy pickle recipe, kids recipe, mango ginger pickle recipe, mango pickle recipe, pickle recipe, pregnancy food, pregnancy spicy recipe, side dish, side dish for dosai, side dish for idly, side dish for rice, side dish for roti, south indian recipe, south indian savoury recipe, south indian tiffen recipe, spicy pickle recipe, tamil recipe, uurugai recipe, uurukai recipe

Mushroom Gravy | காளான் குழம்பு

May 15, 2016 by admin Leave a Comment

Spicy South Indian style mushroom gravy suits for idly,dosai,chapathi,poori,rice,biriyani.­..

Ingredients :

Button mushroom- 100 g; Big onion- 1/2; Small onion-8; Tomato- 1;Ginger garlic paste- 1 teaspoon; Oil; salt; turmeric powder; non-veg kulambu powder- 6 tea spoons (or use chilly powder- 2 spoons; coriander powder- 5 spoons); coconut – 6 table spoon; Roasted gram- 2 spoons; Curry,coriander leaves.

Steps :

In 3 spoons of oil, fry onions,tomatoes,ginger garlic paste,mushroom. Add all powders,water,salt.Close & cook for 3 mins. Grind coconut & roasted gram into a fine paste& add to the gravy. Add curry leave & water. Allow it to boil for 3 mins. Add coriander leaves.

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Filed Under: Gravy for Chappathi | Puri| Roti, Non-Veg | Gravy | Biriyani, Recipe, Side dish for idly | Dosai Tagged With: button mushroom gravy, button mushroom recipe, chetinad mushroom gravy, chetinad mushroom masala, chetinad recipe, cooking, english recipe, gowri kitchen, gowri samayalarai, gravy for fried rice, gravy for noodles, gravy for rice, indian mushroom broth, kadai mushroom, kids recipe, lunch mushroom gravy, mushroom broth, mushroom gravy, mushroom kadai gravy, mushroom kulambu, mushroom masala, mushroom pepper gravy, mushroom recipe, mushroom tikka, pepper mushroom, restaurant style mushroom gravy, restaurant style mushroom masala, side dish for dosai, side dish for fried rice, side dish for idly, side dish for mushroom biriyani, side dish for naan, side dish for noodles, side dish for pulav, side dish for rice, side dish for roti, side dish for veg biriyani, south indian recipe, spicy mushroom gravy, spicy mushroom kadai, spicy mushroom masala, sunday special recipe, tamil recipe, vegetarian gravy

Broad beans Sambar |அவரைக்காய் சாம்பார்

May 12, 2016 by admin Leave a Comment


Dhal sambar made by avraikaai .This suits for rice and also for idly, dosai.

Ingredients:
thour dhal-1/2 cup.dhal water- 1 cup, small onion- 8,tomato-1 small, tamarind pulp- amla size, avraikaai-200 gms,sambar powder -3 spoons, rasam powder- 1/2 spoon, salt, oil, assfotida, mustard seeds, jaggery -1/2 spoon, curry, coriander leaves.

Steps:
Cook dhal along turmeric powder for 4 whistle.mash it . In a spoon of oil fry onion,tomato, avaraikaai,add sambar powder,dhal water .once it boils add tamarind pulp, salt ,cook for 1 whistle. Add mashed dhal, rasam powder,jaggery.alow it to boil. In a spoon of oil fry mustard seeds,asfotida, curry leaves ,add this to sambar.add coriander leaf.
Refer gowri samayalarai to know how to cook dhal, sambar powder,rasam powder,
Check sambar play list for more sambar recipes

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Filed Under: Recipe, Sambar, Side dish for idly | Dosai Tagged With: avarakkai sambar, broad beans sambar, chetinad recipe, chutney sambar, cooking, dal sambar recipe, dhal sambar recipe, english recipe, field beans sambar, gowri kitchen, gowri samayalarai, how to make moong dal sambar, how to make thuvar dal sambar, how to prepare dal sambar, indian sambar, parapuppu sambar recipe, pongal sambar, sambar, sambar idly, saravana bhavan sambar recipe, side dish, side dish for dosa, side dish for idly, side dish for pongal, side dish for rice, south indian breakfast recipe, south indian recipe, south indian sambar recipe, tamil recipe, thoor dal sambar recipe, thuvar dal sambar recipe, tur dal sambar recipe

Potato Masal

April 28, 2016 by admin Leave a Comment


A Traditional potato masal given with poori.this masal can be used to make masal dosai also.
Ingredients:
Big onion -3 to 4,cooked potato- 4 to 5, tomato -1/2,ginger garlic paste -1 spoon,green chilly -4,red chilly- 1,oil, salt, mustard seeds,ulund,gram dhals,cinnamon,cloves,turmeric powder -1/4 spoon, curry,coriander leaves.
Steps:
In 4 spoon of oil fry mustard seeds,ulund ,gram dhals,cinnamon,cloves.Add chilly,onion,curry leaves.Fry for 4 minutes.Add tomato,ginger garlic paste,turmeric powder,fry for a minute.Mash potato into small pieces,add to gravy.add salt.Mash 1/2 potato into a paste adding some water. Add this paste to gravy.Add 1/2 glass water. Allow to boil. Add coriander leaves.

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Filed Under: Breakfast | Tiffin, Gravy for Chappathi | Puri| Roti, Recipe, Side dish for idly | Dosai Tagged With: andhra masala recipe, chetinad recipe, cooking, english recipe, gowri kitchen, gowri samayalarai, kids recipe, lunch box recipe, masala dosai recipe, masala recipe, poori kelangu recipe, poori masal recipe, poori masala recipe, potato masal recipe, potato masala recipe, recipe with english subtitle, side dish for dosai, side dish for idly, side dish for roti, south indian breakfast recipe, south indian poori masala recipe, south indian potato masala recipe, south indian recipe, south indian tiffen recipe, tamil recipe

Spicy Chutney | கார சட்னி

April 24, 2016 by admin Leave a Comment


Famous south Indian Kaara (spicy) chutney. Perfect side dish for all tiffen items (idly,dosa,pongal,etc,.) & snacks items like bajji, bonda ,etc,. can stored in fridge for a week.

Ingredients :
Big onion-1; Red chilly-2; Tamarind-1 inch; Garlic-6 cloves; Salt; Gingerly oil; Jaggery; Mustard seed; Ulund & gram dal; Asafoetida.

Steps:
Grind onion, red chilly, tamarind,garlic,salt,in to a fine paste.In 2 spoons of oil, fry mustard seed, ulund , gram dal, asafoetida. Add the grinded paste, required amount of water, jaggery. Cook for a minute.

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Filed Under: Bachelor's Recipe, Pregnancy| Food, Recipe, Side dish for idly | Dosai Tagged With: andhra kaara chutney recipe, andhra kara chutney recipe, andhra spicy chutney recipe, bachelor recipe, chetinad recipe, chilly chutney recipe, chilly pickle recipe, chilly tamarind chutney recipe, chilly tamarind tomato recipe, chutney recipe, cooking, easy quick side dish for idly dosa, easy quick side dish for pongal, english recipe, gowri kitchen, gowri samayalarai, hot spicy chutney recipe, hot spicy pickle recipe, how to make spicy kaara chutney recipe, how to make spicy kara chutney, how to prepare spicy kaara chutney recipe, how to prepare spicy kara chutney, indian chutney recipe, kaara chutney recipe, kabab chutney recipe, kara chutney recipe, kids recipe, lunch box recipe, lunch recipe, onion chutney recipe, onion tomato chilly tamarind chut ney recipe, onion tomato chilly tamarind chutney recipe, onion tomato chilly tamarind pickle recipe, pickle recipe, pregnancy spicy food recipe, quick breakfast recipe, quick chutney recipe, quick spicy side dish recipe, recipe with english subtitle, side dish, side dish for dosai, side dish for idly, south indian breakfast recipe, south indian chutney, south indian chutney recipe, south indian kaara chutney recipe, south indian recipe, south indian spicy kara chutney recipe, south indian tiffen recipe, south indina spicy kara chutney recipe, spicy chutney recipe, spicy onion chutney recipe, tamarind chilly tomato pickle recipe, tamarind chutney recipe, tamil recipe, tikka chutney recipe

Coconut Chutney | Various Tastes

December 14, 2015 by admin Leave a Comment

Chef Gowri shows how to prepare Coconut Chutney suits for all South Indian Tiffins. Here is the recipe for 4 various type of Chutneys. Subscribe to Gowri Samayalarai for more Indian Recipes.

1st chutney

Coconut 5 table spoons, Roasted gram -3 spoons,
green chilly, salt. Add require amount of water and grind it.

2nd Chutney

Coconut -5 spoons, roasted gram -3 spoons, green chilly, salt, smallpieces of ginger, garlic, small onion. Little curry & coriander leaves and Grind it .

3rd Chutney

Coconut -5 spoons, roasted gram -3 spoons, red chilly, salt and Grind it.

4th chutney

Coconut – 5 spoons, cashew nuts – 5 nos, green chilly, salt and Grind it.

To Garnish

In oil fry mustard seed, ulundu, gram dal, asafoetida & curry leaves add this to the chutney.

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Filed Under: Recipe, Side dish for idly | Dosai Tagged With: breakfast recipe, chetinad recipe, chutney recipe, coconut chutney recipe, coconut onion chutney, coconut recipe, different coconut chutneys, dinner recipe, gowri kitchen, gowri samayalarai, side dish, side dish for aapam, side dish for dosai, side dish for idly, side dish for pongal, south indian chutney, south indian coconut chutney, south indian recipe, south indian side dish, south indian white chutney recipe, spicy coconut chutney, tamil recipe, white chutney recipe

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