Tag Archives: curd rice

Oats Pongal | Indian Oats Recipes | Easy Oats Recipes

How to make Oats Pongal


Oats Pongal is a tasty recipe for people who have diabetics. I am not a big fan of Oats, but my hubby is. I make Oats Curd Rice often as it is similar to Curd Rice. When my parents came here for my second delivery, I made this dish for my father and hubby. Both of them loved it. Oats Pongal will taste good when eaten hot. My friends have tried this recipe and liked it a lot. Oats Pongal is simple and easy to make.

How to make Oats Pongal

Preparation time: 5 mins
Cook time: 20-25 mins
Serves: 4 persons
Recipe Category: Snack
Recipe Cuisine: Indian

How to make Oats Pongal

Ingredients

Oats – 1 cup (I used Quaker quick cook)
Moong dal (paasi paruppu) – 1/2 cup
Turmeric powder – 1/2 teaspoon
Salt – as desired

To Season

Ghee/oil – 2 teaspoons
Cumin seeds (seeragam) – 2.5 to 3 teaspoons
Peppercorns or pepper powder (milagu thool) – 1 teaspoon
Grated ginger – 1 teaspoon
Green chillies – 2 numbers
Curry leaves – 2 sprigs
Asafoetida – 1/2 teaspoon
Cashew nuts – 10 numbers

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Pressure cook moong dal using 1.5 cups of water for 4 to 5 whistles or until it becomes mushy.

How to make Oats Pongal

2. Dry fry oats for 2 to 3 minutes in a wide pan. Oats will turn light brown in color. Transfer the oats to a bowl.

How to make Oats Pongal

3.  In a wide-bottomed pan, boil half cup of water and then add the fried oats. Boil the oats well for 2 to 3 minutes.

How to make Oats Pongal

4. Add the cooked moong dal and mix well. Now add turmeric powder and salt. Mix well again, and cook until you get a porridge (semi-thick) consistency.

How to make Oats Pongal

5. In a small pan, heat Ghee and add cumin seeds, peppercorns or pepper powder, finely grated ginger, green chillies, asafoetida, curry leaves, and cashew nuts in an order. Then add the seasoning to the cooked oats+moong dal mixture and give a quick stir.

How to make Oats Pongal

Now, Oats Pongal is ready!

Serve hot with a drizzle of Ghee on top, and eat it along with Hotel Style Coconut Chutney and Tiffin Sambar.

How to make Oats Pongal

Notes. 

  • You can vegetables like carrot, peas and corn.
  • Whole black pepper can be used instead of crushed pepper.
  • You can use oil instead of Ghee but Ghee gives a very good flavor.

Cabbage Poriyal | Cabbage Curry Recipe | Cabbage Stir Fry | Easy Cabbage Recipes

Cabbage Poriyal

Usually, I add gram dal while making Cabbage Poriyal, but in this recipe I have used roasted gram dal. Roasted gram dal will be easier to eat and chew when compared to the gram dal. I like both the versions. I have this dish usually with Sambar, Rasam and Curd Rice. Cabbage is very good for diabetics.

My husband loves cabbage and asks me to make cabbage recipes at least twice a week. I try the cabbage recipes with brussel sprouts also. I cut the brussel sprouts similarly like cabbage and follow the same procedure. In my childhood days, when my mom makes Cabbage recipes, I’ll be the first person to silently frown seeing the dish. During initial days of my marriage, I will make Cabbage Koftha, Dry Spiced Cabbage and Cabbage Koftha Curry often. Even when I have guests at home, that will be the first dish that I prepare. Nowadays, I have started liking it mainly because of its health benefits.

 

Preparation Time: 10 minutes
Cook time: 15 minutes
Serves: 2
Recipe Cuisine: Indian
Recipe Category: Side Dish

Ingredients

Finely shredded cabbage – 4 cups
Chopped onion – 1 cup
Roasted gram dal (pottukadalai) – 2 tablespoons
Red chillies (kanja molaga) – 2 nos.
Grated coconut – 2 tablespoons
Coriander leaves – 2 sprigs
Turmeric powder (manjal thool) – 1/2 teaspoon

To Season

Mustard seeds – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Salt – as desired
Oil – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1.  Heat oil in a frying pan. Add mustard seeds and let it splutter. Then add the urad dal and fry till it turns light brown. Now add red chillies followed by chopped onion and roasted gram dal (pottukadalai). Fry until onions turn transparent. Then add finely shredded cabbage.


2. Stir well and close the pan using a lid and cook for 10 minutes or until the cabbage gets cooked. Do not add water as cabbage itself will leave water. Cook until the cabbage becomes little dry. Add grated coconut and turmeric powder. Stir well and cook for 5 more minutes. Add salt. Stir well once and finally sprinkle coriander leaves.

Now, Cabbage Stir-Fry is ready!

Serve. With Rice, Kootu, Sambar and Rasam.

You can serve Cabbage Poriyal as an accompaniment with the following dishes:
Cucumber KootuVazhaipoo Kootu (Banana Blossom Curry)Spinach Moong DalSpring Onion Moong DalCucumber Moru KootuMurungakai Poricha KuzhambuApple RasamPoondu Rasam (Garlic Rasam)Capsicum Sambar

Kovakkai Fry | Tindora Fry | Easy Kovakkai Recipes

Kovakkai Fry
 
Kovakkai Fry is very crispy and goes well with curd rice, rasam and sambar rice. It tastes very well. You can make this Kovakkai Fry in a jiffy. Your family will definitely like it. I make it when I have guest at home. My husband’s friend, whenever he visits us from Detroit, will request me to make this fry. He will eat it with curd rice. Though I make Kovakkai Urulai Poriyal quite often, this is one of my favorite side dishes for rasam, sambar and curd rice.
Preparation Time. 10 minutes
Cook Time.
15 minutes
Recipe Category.
Side dish
Recipe Cuisine.
Indian
Recipe Source. Chef Dhamu
Serves. 3

Ingredients

Kovakkai (tindora) – 1/4 kg (Cut into round slices)

Chopped onions – 2 nos.
Chilli powder (milaga thool) – 3 teaspoons (you can add more chilli powder if you need more spiciness)
Rice flour (arisi maavu) – 2 teaspoon
Mustard seeds (kadugu) – 1 teaspoon
Red chillies (kanja molaga) – 2 nos.
Curry leaves (karuvepillai) – 1 sprig
Coriander leaves (kothamalli) – 2 sprigs
Salt – as desired
Coconut oil – 3 tablespoons

Preparation

1. In a pan, heat oil and add mustard seeds (kadugu) and red chillies (kanja molaga). When mustard seeds splutter, add chopped onions followed by curry leaves (karuvepillai). When onions turn light brown, add chopped round kovakkai pieces and salt. Fry for three to four minutes.

2. Then add chilli powder (milaga thool), and fry for two more minutes. Now, add rice flour little by little and stir well. Fry for 3 more minutes. Do not add water as it will make the fry mushy. At one stage, kovakkai will become crispy. Close the pan and cook for two more minutes. Do not overcook kovakkai. It should be little crunchy. Finally, add coriander leaves.

Mango Pachadi Recipe | Maangai Pachadi (With Sugar) | Tamil New Year Recipes

Mango Pachadi Recipe

When I buy Mangoes, the first thing I would do is to make this Mango Pachadi. My hubby loves it too. Sometimes, I make using jaggery, and if I do not have jaggery at home, I make using sugar. Yes, while making this recipe I did not have jaggery so I made using sugar.The pachadi with jaggery will be little dark in color.  I will post the jaggery version soon.

I still have one mango left in the refrigerator. I eat this with Sambar, Rasam, Mor Kuzhambu and sometimes even with Curd Rice. I usually like to eat it with sambar. During the season of mangoes, I prefer to eat this dish rather than drinking mango juice.

 

Preparation Time. Under 10 minutes
Cook Time. Under 15 minutes
Serves. 4
Recipe Category. Lunch
Recipe Cuisine. Indian


Ingredients

Raw mango – 2 cups
Chopped onion – 1/2 cup
Grated ginger – 1/2 teaspoon
Grated coconut – 1/4 cup
Sugar – 1/4 cup (add more if desired)
Turmeric powder – 1/2 teaspoon
Chilly powder – 1 teaspoon

To Season
Mustard seeds (kadugu) – 1/2 teaspoon
Red chillies – 2 to 3 nos. (Add more if required)

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Heat oil in a pan. Add the mustard seeds and let it splutter. Then add red chillies, chopped onion and grated ginger. Fry onions till it turns light brown.

2. Then add mango pieces. Cook the mango pieces until tender, and then add 1/2 cup of sugar and little water. Boil well. Now add grated coconut and boil for two minutes.

3. Then add chilli powder and turmeric powder. Boil till the raw smell goes off. Then mash it well with a ladle. Boil for two more minutes.

Now, Manga Pachadi is ready! Serve as an accompaniment to rice.

You can serve this dish with the following dishes:

Cucumber Mor KuzhambuVendekka Sadham/Lady’s Finger Rice/Bhindi RiceOats Curd RiceBisi Bele BathCucumber KootuSpring Onion Moong DalApple RasamPineapple RasamPoondu Rasam (Garlic Rasam)Capsicum Sambar

Vendakkai Poriyal | Ladies Finger Stir Fry | Bhindi Stir Fry

Vendakkai Poriyal

The one vegetable that makes me sigh when I open my lunchbox in school days is Ladies Finger (Vendakkai). I did not like it at all. Though my mom repeatedly tells me how it is good for health, I never opened my ears for her. I would still eat it just for her. Slowly my taste started to change after my marriage that’s because we make Ladies Finger very often at home. My MIL makes it very often and she makes sure that we do not waste anything that is on the plate. No other go… I would eat it with Curd Rice. I like Ladies Finger and Curd Rice combination a lot. Gj loves Ladies Finger a lot. It may be Ladies Finger Sambar or Poriyal…he loves it. He buys it at least once a week. I should admit that I didn’t know to cook Ladies Finger the correct way (i.e) without stickiness for a long time. Four years back, we went to Canada for a visit and stayed with at our close friend’s house. My friend made Ladies Finger fry, and I was helping her. When she asked me to cut Ladies Finger, I started cutting it right away. She stopped me immediately and said I have to dry them well first using tissue paper. I learned this recipe from her and whenever I make this recipe, I will think of my close friend at least for a minute. Here we go to the recipe…

Vendakkai Poriyal

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Recipe Category: Accompaniment to Rice
Recipe Cuisine: Indian
Serves: 2

Ingredients

Ladies Finger – 12 nos.
Onion – 1/4 cup
Turmeric powder – 1/4 teaspoon
Sambar powder – 1/2 teaspoon
Curry leaves – 1 sprig
Salt – as desired

To Season

Mustard seeds – 1/2 teaspoon
Urad dal – 1/2 teaspoon
Sesame oil – 2 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Wash ladies finger and wipe it dry. Cut the head, and chop them into thin circles. Heat oil in a pan, add mustard seeds and wait till it splutters. Add urad dal and when it turns light brown, add chopped onion. Fry until it turns transparent.

Vendakkai Poriyal

2. Add ladies finger and fry until the ladies finger turns transparent and becomes less sticky. Add more oil if required. Do not close the pan with lid. Then add turmeric powder, sambar powder, salt and curry leaves. Stir well, cook for some time till the Ladies Finger shrinks in volume, and then transfer it to a bowl.

Vendakkai Poriyal

Now Ladies Finger Stir Fry is ready!

Serve Ladies Finger Stir Fry along with the following:
Cauliflower and Carrot Kootu, Cucumber Kootu, Dal Tadka, Paruppu Thuvaiyal, Spring Onion Moong Dal, Cucumber Moru Kootu, Poosanikai Mor Kuzhambu, Murungakai Poricha Kuzhambu, Paruppu Rasam, Pineapple Rasam, Poondu Rasam, Capsicum Sambar, Basil Rice (Thulasi Sadam), Cucumber Rice, Kovakkai|Tindora Rice, Oats Curd Rice, Olive Rice, Peanut Rice
Vendakkai Poriyal

Notes

1. Wash ladies finger, and wipe it well with a tissue paper. Even if it is little wet, ladies finger will be sticky and gooey.
2. While frying the ladies finger, if it is very sticky then add more oil.
3. Never close the pan with lid while cooking the Ladies Finger.
4. I prefer to use a non-stick pan as it will be easier to fry the ladies finger and also consumes less oil.

Kovakkai Urulai Poriyal | Tindora Potato Stir Fry | Easy Kovakkai Recipes

Tindora Potato Stir Fry

One of the simple recipe that goes well with Sambar, Rasam, Rotis and Curd Rice. It goes well mostly with all recipes. Tindora (kovakkai) and potato goes well together. You can add cashew nuts instead of ground nuts, but ground nuts taste better. I am a huge fan of ground nuts, and I add it mostly in all my recipes. My hubby like Tindora very much mainly because it is good for health. He buys Tindora (kovakkai) very often, and whenever I run out of time, I make Tindora Fry. My hubby and myself love Tindora Fry. If you like Tindora (kovakkai), you can try this recipe and you’ll like it.

 

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes: 2 persons
Recipe Category: Side dish
Recipe Cuisine: Indian

Ingredients

Kovakkai – 2 cups (sliced)
Onions – 1 (sliced)
Tomatoes – 1 (sliced)
Roasted ground nuts – 20 nos. (add more or less, if desired)
Turmeric powder (manjal thool) – 1/2 teaspoon
Chilli powder (milaga thool) – 1 teaspoon
Curry leaves – 1 sprig

To Season

Oil – 2 teaspoons
Mustard seeds (kadugu) – 1/2 teaspoon
Urad dal (ulutham paruppu) – 1/2 teaspoon
Bengal Gram – 1/2 teaspoon
Cumin seeds (jeeragam) – 1 teaspoon

Note. The ingredients shown will vary with the original quantity.

Tindora Potato Stir Fry

Preparation

1. Slice the kovakkai and keep aside. Heat 2 teaspoons of oil and add mustard seeds. When mustard seeds splutter, add urad dal, bengal gram, and cumin seeds.

Tindora Potato Stir Fry
2.  Add sliced onions and curry leaves. When onions turn transparent, add chopped tomatoes.

Tindora Potato Stir Fry
3. Add turmeric powder, chilli powder, and roasted ground nuts. Stir well.

Tindora Potato Stir Fry
4. When kovakkai is half-cooked, add the sliced potatoes and stir well. Keep cooking until both the kovakkai and potatoes are cooked. When kovakkai and potatoes have combined well, switch off the stove.

Tindora Potato Stir Fry
Now, Kovakkai Potato Poriyal is ready!

Serve.

Accompaniment to rice, Cucumber Moru Kootu, Keerai Masiyal, Murungakai Poricha Kuzhambu, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam), Capsicum Sambar, Bisi Bele Bath, Oats Curd Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice, Chappathi

Notes.
  • You can add raw ground nuts instead of roasted ones.

Stir Fried Shrimps

Chinese Style Shrimp Fry

Stir Fried Shrimps

A drool-worthy dish!
I found the recipe for Stir Fried Shrimps 10 years ago but made an attempt at it just few months back. I initially thought how this dish is going to turn out, as it did not have usual masala powders. I thought let me give it a shot. I cooked this dish in few minutes. The taste was nothing less than fantastic. I had it along with curd rice. I always love to take shrimp masala or any shrimp dry curry with curd rice. ..atleast a serving otherwise I would feel that my meal is not complete. Hmmm….again love to have this dish right away!
Ingredients

Shrimps (Prawns/Iral) – 600 gm

Butter – 75 gm

Chopped onions – 2 nos.

Chopped garlic pods – 2 nos.

Ginger – 1 piece

Soya sauce – 2 and 1/2 tablespoons

Vinegar – 1 and 1/2 teaspoons

Sugar – 1 and 1/2 teaspoons

Salt – as desired

Preparation

1. In a pan, heat butter and add shrimps and fry for 5 minutes. Sim the fire.

2. Add ginger garlic paste, onions, soya sauce, vinegar, sugar, and salt. Fry well.

3.  When shrimps are cooked, switch off the stove.

Now, Stir Fried Shrimps is ready!!!

Notes.

Wash, clean, and devein the prawns well.

Do not cook shrimp for more than seven minutes, shrimps would become rubbery.

Serve. Curd Rice,RICE VARIETIES