Sataguppi / Dill Vada

Ingredients
1 cup Channa Dal
2 Cinnamon Sticks
3 Cloves
1 tsp Fennel seeds
2 Onion, chopped
3 Red chillies
1 big bunch Dill /Suwa /Shepu / Sataguppi, finely chopped
Salt
Oil

Method
Soak Channa Dal in water for two hours and then grind coarsely without adding water. Dal should be semi ground and keep aside. Grind cinnamon, cloves, fennel seeds, red chillies and to this add onion and grind once again. Don't grind them for long, may be only for a second or two. Mix with the dal. Then add the finely chopped dill and salt to it and mix well. Take a small ball of the mixture and slightly flatten in the palm and place it in hot oil and deep fry on both sides to a golden brown. Serve with chutney or tomato ketchup.

Spicy Mushroom

Ingredients
1 1/2 cup Mushrooms
1 tsp Chilly powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala powder
2 tsp Pepper Powder
1 tsp Mustard Seeds
2 tsp Lemon Juice
Few Curry Leaves
Oil
Salt
To Make Paste
6 Small Onions
3 Garlic pods
1/2" Ginger
1/2 tsp Fennel Seeds
Method
Grind the ingredients together said in to make paste. Mix this paste with turmeric, chilly, garam masala powder and salt. Add mushroom to this and mix well and marinate for 1/2 to 1 hour.
Heat oil in a pan add mustard seeds, curry leaves and allow them to splutter. Add the marinated mushrooms to it. Mix and cook covered on a low flame. In between open the lid and mix well and stir. When mushrooms gets cooked add lemon juice and mix well. Serve with rice.

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Tomato Kurma

Ingredients
1 Onion, chopped lengthwise
5 Tomatoes
1 tsp Ginger garlic paste
Salt
Oil
Coriander Leaves
To make paste
2 tsp Grated Coconut
2 tsp split chickpeas
3 Red chilly
1/4 tsp Fennel Seeds
Few Curry Leaves

Method

Make a fine paste with above ingredients said. Grind the tomatoes and keep aside.
Heat oil in kadai, add mustard seeds and allow it to splutter. Add Onion and fry till it becomes golden brown. Add the grinded paste to it and cook for 2 Min's. Then add the grinded tomatoes and add 1 cup of water to it. Add turmeric powder, salt and mix well. Cook for 5 Min's. Garnish with coriander leaves. Serve hot with dosa and idly.

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Vinayagar chaturthi, kolukattai and 50th post

This is my 50th post :)

Vinayagar chaturthi is celebrated as the birthday of Lord Ganesha. Vinayagar Chaturthi is grandly celebrated in India. It falls on the 4^th day of the new moon in the month of August - September (tamil month - Aavani). The first prayer of a Hindu is always to Vinayagar. And Kolukattai is special dish prepared for Lord Ganesha. Wishing u all Happy Vinayagar chaturthi.
So we celebrated this at home and would like to share this happiest moment with u all friends. This day brought me back some of the sweet childhood memories. Vinayagar Chaturthi means mind thinks of big idols of Ganesha and for me its always Kolukattai. Mom used to make sundal and kolukattai, that too sweet one is always my favorite one. Time has traveled a lot and after marriage i started preparing it. So called my mom before day and asked for the recipe. First time i preparing it. Got ganesha Idol. And I prepared kolukattai of both sweet and karam, and also brown sundal. Came out fantastic and my hubby loved it and also gave sweet kolukattai to our dog Spike and he too loved it and he barked and asked for one more. The day went out superb. Check out my recipes given below.
Kolukattai
For Kara Kolukattai
Idly Rice or Par Boiled rice - 1 1/2 cups ( i used idly rice)
1 Onion, chopped finely
2 Green chillies, chopped
1 tsp Mustard Seeds
1 tsp Bengal Gram Dal
Few Curry Leaves
Salt
Method
Soak the rice for 3 to 4 hrs and grind it into a coarse batter by adding little water only. Add salt to it last. Heat the kadai put the batter and fry for 3 to 4 mins. i made them two equal portions one for karam and for sweet. Transfer one portion to a bowl. Now heat oil in a kadai, add mustard seeds, bengal gram, curry leaves. When it starts spluttering add chopped onions, green chillies and fry for few mins. Now mix this with kolukattai batter. Now make them into small portions and steam it in a idly pot and cook for 15 to 20 mins.
For Sweet Kolukattai
1/4 cup Grated Coconut
1/4 cup Jaggery
Method
Fry coconut in a hot kadai for few minutes, switch off the flame and add jaggery to that and mix well. take a small round from the batter and press the batter in the palm and make a small flat circle, place the filling in the center and fold it and join the edges. Make sure the filling is not coming out. Repeat this for rest of the batter. Place this on the idly plate and cook for 15 to 20 mins.
Now moving to Sundal
Sundal
Ingredients
1 cup Brown Chick peas
10 Small onions, peeled and chopped
1/4 cup Grated Coconut
1 tsp Mustard seeds
1 tsp Bengal gram Dal
3 Red chillies
Few curry Leaves
Oil
Salt
Method
Soak chick peas overnight and cook it in a pressure cooker. Drain the water and keep aside. Heat oil in a kadai, add mustard seeds, bengal gram, chillies, curry leaves to it. When it starts spluttering add onions and fry for 2 mins. Add boiled chickpeas to it and mix well. Then add grated coconut and mix well and fry for 2 mins and switch off the flame.

Tomato Briyani

Ingredients
1 cup Rice
1 Onion, chopped lengthwise
4 to 5 Tomatoes
1 stick Cardamom
2 Bay leaves
2 Cloves
4 pods Garlic
1/2 tsp Cumin Seeds
Few Curry Leaves
3 Red chilly
Little Turmeric Powder
Few Corriander Leaves
Salt
3 tsp Oil
Method
Grind garlic, cumin seeds, red chilly and curry leaves to a fine paste and keep aside.
Grind tomatoes and keep aside.
Heat oil in a pressure cooker, add cinnamon, cloves and bay leaf. Now add onion and fry till it becomes golden brown, then add the grinded garlic, cumin, chilly paste to it and fry for 2 mins. Then add grinded tomatoes to it and cook till the raw smell goes off. Now add rice and enough water to it. Add turmeric powder, corriander leaves and salt mix well. Close the pressure cooker and cook until 3 whistles. Serve hot.