Showing posts from December, 2014

Mixed Vegetables in raw coconut and Curd gravy or Avial

Mixed Vegetables in raw coconut and Curd gravy or Avial

This recipe is my take on the traditional Avial. I happened to have a different combination of vegetables at home, but wanted to eat them in curd gravy. So here it is. It is very easy to make, since you can literally take any vegetables, in any proportion. You can adjust the quantity of curd to suit your palate. If you want it to be more spicy, you can use red chillies along with curry leaves for garnishing. 
Ingredients: Potato – 250 gms. Carrot – 250 gms. Pumpkin – 250 gms. French beans – 150 gms. Brinjal,  medium size – 1 no. Curd – 500 ml. Rice flour – 2 tsp. Grated raw Coconut – ¼ coconut Salt – to taste Green chillies – 2 nos. (optional) Curry leaves – a few (optional) Oil – 2 tbs. Rayi (mustard seeds), Jeera (Cumin seeds) together – 1 tsp. Method: Chop carrots, beans length wise and other vegetables into cubes. Whisk curd to a smooth paste. Grind coconut, rice flour, and green chillies to a smooth paste. Cook the vegetables in enough water t…

Tomato Chutney for Idlis

Tomato chutney for Idlis:
This is a very simple chutney; gets done fast and tastes yummy with idlis; Can also be eaten with rice or rotis. Long time back, I had it at a friend’s place in Chennai. Made the recipe from the taste I remembered all these years. It is one of those recipes you cannot go wrong with.
Tomato chutney
Ingredients: Tomatoes – ¼ kg. Oil – 2 tbs. Rayi (Mustard seeds), Jeera (Cumin seeds), Methi (Fenugreek seeds) – together 1 tsp. Green chilli / red chilli – 1 no. (2 or more if you want spicy) Onion, chopped – 1 no. Garlic pods – 4 nos. Chopped Coriander leaves – small bunch Salt to taste
Preparation: ·Chop tomatoes roughly. ·Heat oil in a pan, add ½ tsp. of rayi, Jeera, and methi seeds. Put 2 nos. garlic pods and fry. ·Add the chopped green chilli / red chilli and chopped onion when the above start spluttering. ·After the onion is fried to a light brown colour, add chopped tomatoes.

Gooseberry (Amla) Pickle

Gooseberry Pickle:
Gooseberry or Amla (in Hindi), is a seasonal fruit. In south India, it is harvested in December – January. All the Amla preparations are done around this time of the year. Amla is known to contain very high levels of Vitamin C. So eat Healthy and stay Healthy. I watched my mom make this pickle as a youngster, but never took the recipe from her. After her demise, I wanted to make it; neither my sister nor my sister-in-law knew exactly what went into the pickle. So, with trial and error, I got the hang of it, finally. The pickle does not stay long; may be a month or two max. So please keep it in the refrigerator. Do not change the proportion of the spices. You may increase or decrease the number of gooseberries, depending on how spicy you can eat.

Ingredients: Gooseberries or Amla – 1 kg. Oil – 250 ml. Chilli powder – 50 gms. Salt – 50 gms. Mustard powder (Rayi) - 50 gms. For garnishing – 1 tsp. (together) of rayi (mustard seeds), methi (fenugreek seeds) seeds Asafoetida powder–…

Some important formulae useful in day-to-day life

Here are some important formulae that we need to know in our day-to-day life.
1. Compound Interest:     CI (Compound Interest) = P(1 + r/100)n Where P = Principal  r = rate of interest (per year) n = no. of years

    2. The Rule of 72: Number of years it takes the Principal to double is - N = 72/r where r = rate of interest n = no. of years eg 1:  If rate of interest is 6% No. of years for the money to double = 72/6 = 12 years.
eg 2:  If you want the money to double in 5 yrs., The rate of interest should be: 72/r = 5, r = 72/5 = 14.4%
The Rule of 72 Total return % Years required to double investment 1% 70 4% 18 5%

Puliogare or Pulihora recipe

Puliogare or Pulihora Recipe
I watched my mom make it umpteen times. It is the best food for journeys, picnics, when you feel like eating something sour and tangy! and it lasts for nearly 2 days even without refrigeration! Very easy to prepare. I always got it tasty. The leftover tamarind juice can be used another time or for 'Rasam' or 'Sambar' or any other recipe which uses tamarind juice. Adjust the tamarind, chillies, salt and asafoetida (Hing) to suit your palate. Those of you who donot like sour taste much, can add half tsp. of sugar while the tamarind is cooking or to the cooked rice. It will balance the sour taste.
Rice – 2 cups Tamarind – 1 cup Green chillies, slit length wise – 2 nos. Red chillies (dry) – 6 nos. Salt – to taste Turmeric powder – 1 tsp. Mustard seeds – ½ tsp. Cumin seeds – ½ tsp. Black gram (without skin) – 1 tsp. Ground nuts – 1 tbsp. Curry leaves – a few Oil – 4 tbs. Asafoetida (Hing) – ¼ tsp.
Clean and wash tamarind. Soak it in 1 cup w…