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SAMAYAL KALAI: PONGAL VAZHTHUKKAL (HAPPY PONGAL)

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PONGAL VAZHTHUKKAL (HAPPY PONGAL). MAY LORD BLESS EVERYONE WITH LOTS AND LOTS OF HAPPINESS AND PEACE. This entry was posted on Friday, January 12, 2007 at 4:36 PM. You can skip to the end and leave a response. Nice picture, ,by the way i have one doubtabout 2item.On Leave you have spread fruit(mango),rice,vadai.What is that pink colour and this last item? Thanks and wish you the same Jaya. Wishing you a very happy pongal too. Viji. Hahahaha usha those are not fruit. Enjoy the day with your family! Happy ...

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SAMAYAL KALAI: LEMON RASAM (SERVING AMOUNT 4)

http://samayalkalai.blogspot.com/2006/10/lemon-rasam-serving-amount-4.html

LEMON RASAM (SERVING AMOUNT 4). Toor dhal water:1 1/2cup. Red chilly:1 or 2. Chop the tomato and grind the red chilies, garlic, dhania, pepper and jeera together and keep aside. Heat a kadai, add a teaspoon of ghee, when hot add mustard, while spluttering add jeera and curry leaves. Add the chopped tomatoes saute until soft. Add a cup of water and add the grounded paste. Allow it to boil for 5 mins. Add the toor dhal water(&), close and cook for 5 mins. Finally sqeeze out the lemon juice and mix well.

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SAMAYAL KALAI: MORE KOZHAMBU (BUTTERMILK ) SERVING AMOUNT 5

http://samayalkalai.blogspot.com/2006/09/more-kozhambu-buttermilk-serving.html

MORE KOZHAMBU (BUTTERMILK ) SERVING AMOUNT 5. Gram flour (kadala maw):1cup. Onion :1/2 (big one). TO the buttermilk add turmeric powder, asafoetida, salt and mix well. To the kadai add oil and when it is hot add the mustard allow it to splutter, add curry leaves and the slit green chilies. Add the chopped tomatoes. Saute until the tomatoes are soft. Add the grounded paste to the tomatoes. Saute it for 2 to 3 mins. Slow down the flames and add the buttermilk mixture to it. Add the onions and mix well again.

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SAMAYAL KALAI: RICE SPECIAL

http://samayalkalai.blogspot.com/2007/01/rice-special.html

Cauliflower:10 to 15 pieces. Potato:1 big (cut to cubes). Onion:1 half (medium size). Ginger, garlic paste:1tsp. Cut cauliflower and potato to small sizes (cubed). Chop onion and tomato. Gind part1 and part2. To the hot oil in kadai add the chopped onions, to that add tomato, salt , allow it to cook for 2 to 3 mins. Add ginger garlic paste and GRIND I paste to the above and cook it well. To the above add the cut vegetables and add about 1 to 1 1/2 cup of water. Allow the vegetables to cook in the water.

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SAMAYAL KALAI: PULIOGHARA(PULIKACHAL)

http://samayalkalai.blogspot.com/2006/09/puliogharapulikachal.html

Tamarind :1 lemon size. Red chillies:7 to 8 no. In a tsp of oil add sesame let it splutter. Then add asafoetida, dhania seeds , and fenugreek. Grind the above and keep it aside. Heat 3 Tbsp of oil , add mustard seeds, allow it to splutter. Add curry leaves,red chillies, chana dhal, urad dhal and groundnuts. Saute it for 2 mins. Add the tamarind water along with jaggery to the seasoning. Add 1 cup of water. Allow it to boil for 2 mins. Add turmeric powder and add the ground paste to the tamarind water.

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SAMAYAL KALAI: TAKING A BREAK

http://samayalkalai.blogspot.com/2007/01/taking-break_18.html

I AM GOING TO TAKE A LONG BREAK FROM BLOGGING. PROBABLY A MONTH OR TWO. WILL BE BACK WITH MORE GOOD RECIPES. This entry was posted on Thursday, January 18, 2007 at 4:23 PM. You can skip to the end and leave a response. We will surely miss your recipes. Do come back soon. Will be missing you and your receipes.enjoy your break and come soon. Take break and come with a bang. Have a great break sweetie and come back refresssshed! Happy vacation.come back soon. Enjoy your break.Come back refreshed. DEDICATED ...

samayalkalai.blogspot.com

SAMAYAL KALAI: PARUPPU URUNDAI KOZHAMBU (DAL KOZHAMBU)

http://samayalkalai.blogspot.com/2006/10/paruppu-urundai-kozhambu-dal-kozhambu.html

PARUPPU URUNDAI KOZHAMBU (DAL KOZHAMBU). Onion:1/2(big size) chopped finely. Sambar powder:1 to 1 1/2tsp. Soak the chana dal and tuvar dal together for atleast 1 hr. Drain and grind the dal to a coarse firm paste along with red chilies, turmeric and salt. Heat oil in a kadai, splutter some mustard seeds and fry the onion till translucent. Then add the dal paste and saute till the paste changes its color. Then add the rice flour and mix well. Make small balls from the mixture and pressure cook it like idly.

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SAMAYAL KALAI: CHETTINADU KARA KOZHAMBU

http://samayalkalai.blogspot.com/2006/11/chettinadu-kara-kozhambu.html

Big onions:1 medium sized. Sambar powder:2 tsp full. Red chilies:2 broken to half. Heat oil and saute onions. Take half of the sauted onions mix it with tomatoes, grated coconut and sambar powder, grind it into smooth paste and keep it aside. Along with the other half of the onions add brinjal and saute them until cooked. Heat oil and do the seasoning, then add tamarind paste, water and turmeric powder. After it starts to boil add the remaining sauted onions, add salt. Glad u liked it. Keep the good work.

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SAMAYAL KALAI: POONDU KOZHAMBU (GARLIC GRAVY serving amt-3)

http://samayalkalai.blogspot.com/2006/11/poondu-kozhambu-garlic-gravy-serving.html

POONDU KOZHAMBU (GARLIC GRAVY serving amt-3). Tamarind:small sized lemon (little more than what u add for sambar). Garlic:10 to 12 p. Sambar powder:1 to 1 1/2Tbsp. Heat oil in a kadai, add mustard while spluttering add curry leaves and fenugreek. Add the chopped onions fry till golden brown. Then add chopped tomatoes , add turmeric powder and allow it to cook until tomatoes are soft. Add tamarind pulp , add sambar powder add a cup of water mix well and cook for 2 to 3 mins. Enjoy the kozhambu with rice.