Cabbage poriyal and koottu are commonly prepared dishes with cabbage. Instead of that  recently i tried chutney with cabbage. It is also healthy and delicious in taste that goes well with south indian recipe  like dosa, idly, hot rice, uttapam.

INGREDIENT:

Cabbage - 1 cup

Red chilli - 3

Onion - 1

Tomato - 1

Coconut - 1/4 cup

Curry leaves - few

Mustard seed - 1 tsp

Chana dal - 1 tsp

Urad dal - 1 tsp

Salt - required

Water - required

Oil - 2 tsp

Ginger 1 inch

METHOD:

Wash and chop the cabbage. Heat the oil in a kadai, add dry chilli fry until golden brown and keep aside

In the same pan add onion saute for 2 minutes, now add tomato saute for 1 minutes.

Now add cabbage and ginger saute for few more minutes.

Finally add coconut and cook for 2 minutes.

Allow it to cool. Now grind the cabbage mixture into a paste.

Heat another tsp of oil in a kadai, add mustard seed, urad dal, chana dal, when it splutters add curry leaves and pour it over the cabbage chutney.

Delicious cabbage chutney is ready to served with idli or dosa. You can also serve it a side chutney with steamed rice and some roasted papads by the side.

      
       The common indian names given to beaten rice are poha, aval. A south indian style poha recipe, made with freshly ground coconut, green chilli, ginger, and coriander masala. It is light on the stomach yet filling enough to see you through the morning hours before lunch. Coriander poha is very simple , flavourful and highly nutritious.

INGREDIENT:

Poha/Flattend rice - 1 cup
Onion - 1
Tomato - 1
Mixed vegetables - 1 cup{carrot, beans, peas}
Salt - to taste
Oil - required
Mustard seed - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Curry leaves - few
Green paste:
Coriander leaves - 1/4 cup
Coconut - 1/4 cup
Green chilli - 2
Ginger - 1 inch

METHOD:

Wash the flattened rice and drain the water completely.Soak the poha with little water for 

15 - 20 minutes.

Grind coriander leaves, coconut, green chilli, ginger to make a green paste.

Heat oil in a pan add mustard seeds, urad dal, chana dal.

When the seed crackle, add the curry leaves.

Add onion and saute for 1 to 2 minutes

Next add the tomato saute for 2 minutes.

Add the mixed vegetables, salt and mix well.

Cover and cook on medium flame now add the green paste and saute  for few minutes, add poha and mix well.

Sprinkle some water and cook for 2 minutes

Hot coriander poha is now ready to served with onion raita.

Enjoy the recipe 😄😄😄

A

         Today am sharing a recipe called "Kottanchoru". Kottanchoru is one of the famous south tamilnadu one pot recipe especially in tirunelveli district. Mostly nellai people make this rice for picnic/trips and for guests. This is one of the best foods for travel. This kootanchoru is highly balanced nutritious and healthy dish. The rice dal and vegetables are all cooked together and the dish must be soggy and mushy. It is usually served with fried appalam and crispy potato chip. Let's start the recipe

INGREDIENT NEEDED:

Rice - 1 cup
Toor dal - 1/4 cup
Pearl small onion - 15
Mixed vegetables - 1 cup [ like carrot, beans, drumstick, potato, avarakkai]
Tomato - 2
Tamarind pulp - 1 small cup
Sambar powder - 2 tsp
Turmeric powder - 1 pinch
Hing - 1 pinch
Salt needed
Oil - required
Water - 4 1/2 cup
Garnish - curry leaves and coriander leaves

METHOD:

1. Cut the vegetables into medium size pieces
2. Clean and wash the rice and dal, and drain the water
 Prepare tamarind extract
3. Heat the pressure cooker with 2 tsp of oil, once the oil heat add the curry leaves, small onion,     followed by tomato, vegetables cook it for 5 minute
4. Then add turmeric powder, sambar powder, hing, salt.
5. Once the vegetables are half cooked add the rice, dal, tamarind pulp combined well and garnish with   coriander leaves.
6.Finally mix it well and then close the lid and put on weight , simmer for 15 - 20 minutes. That's it the rice is ready

 Hi guys, this is my first post on my blog am happy to post this recipe THAEN MITTAI. Because this takes back to my childhood days, where every evening right after the school i will be running to the near by potti kadai to get this mittai. This is a trational sweet recipe of tamilnadu. Which is very famous when i was a kid. It is almost forgotten recipe nowdays. which was sold in pettishop earlier, now we can find this sweet very rarely in few supermarket.

INGREDIENT NEEDED:

1. Idly Rice - 1 cup
2. Whole Urad Dal - 1/4 cup
3. Orange Food Colour - needed
4. Oil for Deep Frying
5. Sugar - 1 cup
6. Water - 1/4 cup
7. Baking soda - 1/4 tsp

Sugar Candy:

Take rice and dal in a bowl. Wash it well, soak them in water for 3 hours.Drain them and add it to a blender, add very  little water at a time and make it into a thick paste. Add the orange food colour makes it attractive also add 1/4 tsp of baking soda mix well until combined.

Sugar Syurp:

For sugar syurp we need  1 cup sugar in a sauce pan and add 1/4 cup of water to it. Once the sugar dissolves and come to boil turn down the heat to low and simmer for 
6 - 7 minutes, if it reaches 1/2 sting consistency the syurp is ready turn off the stove. Add few drops of lemon juice to prevent sugar crystalization. Do not add too much, we may get sour taste.

Now lets fry the sugar candy, oil should be on a medium heat wet your hand some water make small balls out of it and add it to the oil. It will puff very fast due to the baking soda. It will appear crispy but cook it little longer to ensure even cooking at the center, once they are nice and crispy take it off from the oil, immediately dunk into the sugar syurp. Sugar syurp should be little warm while adding the fried balls, let it soak for 10 - 15 minutes. Once they are nicely soaked drain the syurp, you can also coat with sugar. Once they are entirely cool, transfer them to an air tight container and enjoy the burst of sweetness in every bites.

That's it our thean mittai is ready. Happy cooking.😄😄