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Vinayagar Chathurthi at my home

September 11, 2011

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vazhaipoo urundai kuzhambu

Vazhaipoo urundai kuzhambu is one of the famous dish fro chettinad. Cleaning vazhaipoo is the difficult one, instead of vazhaipoo we can use elephant yam(senai kizhangu). Ingrediants: Vazhai poo - 1 Onion - 1 Tomato - 1/2 Garlic - 8 pods Ginger - 1 inch Coconut - 4 tbsp(grated) Red chillies - 4 to 5 Fennal seeds - 1 tsp Cinnamon 1/4 inch Coriander leaves - chopped fine Curry leaver - chopped fine Channa dhal - 1/2 cup (soaked in water for 1 hour) Tamarind - size of cherry fruit Chilly powder - as needed Coriander powder - 1/2 tsp Turmeric powder - 1/4 tso Salt - as needed Oil Method: 1. Wash vazhaipoo around 2 to 3 times in running water,then add salt cook for 10 min. 2.Grind soaked channa dhal,6 pods of garlic,red chillies,1/2 tsp of fennal seeds,ginger,1/2 of the onion ,cinnamon and salt.

Spicy Noodles Trichy teppakulam style

This spicy noodles available in my home town Trichy. This is also called Atho - Burmese noodles. Ingredients: Noodles - 1 packet (thick variety) Eggs - 3 Cabbage - 200 g Onion - 1 Mint leaves - 20 to 25 leaves Coriander leaves - 1/4 bunch (chopped) Cardamom - 2 Cloves - 4 Cinnamon - 1 stick Ginger - 1 inch size Garlic - 5 cloves Chili powder - 1 tsp Coriander powder - 1 tsp Lemon - 1 (medium) Oil Salt Method: Cook the noodles in a big vessel, until 3/4 done, once done strain the water and wash the noodles, add 1 tsp of oil and mix well. Chop the onion and cabbage like fine slice. In a mixer grinder add mint leaves, ginger, garlic, cardamom, cinnamon, cloves, chili powder and coriander powder, grind like a coarse paste. Done with the preparation. Take a big wok or a pan, heat the pan add 1/4 cup of oil, once the oil starts to heat add half of the onion save half for serving on the top of the noodles. Then add cabbage saute well, then add the masala paste, saute unt

Vegetable Puffs

Ingredients: Puff pastry sheet - 4 Carrot - 1(chopped) Potato - 1(skin off and chopped) Green peas - 1/2 cup Ginger - 1 inch size Garlic - 3 cloves Cinnamon - 1 small piece Cardamom - 2 to 3 Cloves - 3 to 4 Fennel seeds - 1 tsp Turmeric powder - 1/2 tsp Chili powder - 1 tsp Coriander powder - 1 tsp Lemon - 1/2 Coriander leaves - 1/2 cup Oil Salt Method: In the pressure cooker take all the vegetables along with turmeric powder, cook it for 3 whistles. In the mixer grinder take cinnamon, cardamom, cloves, fennel seeds, ginger, garlic, mint leaves, chili powder and coriander powder. Grind them like a paste. Now take a pan, add 4 tbsp of oil, add the masala paste, what we grind it already, saute well. Once oil started to come from the paste add the cooked vegetables and salt. Let it cook well until It observes the water and check the salt level at this point, squeeze the lemon mix well, add coriander leaves, turn off the stove, let it cool completely. Preheat the oven for 400 degree F. Ta

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Vinayagar Chathurthi at my home

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