Wednesday, November 28, 2012

How to make Coconut Rice in South-indian style - Recipe for south-indian Coconut Rice - Recipe for Thengai Sadam

Today we will see the recipe for coconut rice. Coconut rice or Thengai sadam is popular south-indian variety rice. Kids also love this rice. This coconut rice could be made quickly usually less than 15 mins. This could be made for office going people as quick lunch. I still remember when I was a kid, my mom used to prepare this rice for my lunch box. Enough of edification now. Let us see how to make this rice:


(1 cup refers to 100 grams)

1. Rice - (sona masori) - 1 cup
2. Grated coconut - 3 tsps
3. Green chillis - 3 nos (cut in length wise)
4. Papad - 4 nos

For Seasoning:

1. Oil - 3 tsps
2. Ghee - 3 tsps
3. Mustard seeds - 1/4 tsp
4. Urad dal - 2 tsp
5. Channa dal(split) - 3 tsp
6. Curry leaves - some
7. Asafodita Powder - pinch
8. Salt to taste

Method of preparation:

1. Cook the rice with 2 1/2 cups of water. Transfer the cooked rice into big bowl or besan and sprinkle 1 or 2 tsps of oil on the top of rice.

2. Heat 3 tsps of ghee in a kadai and fry the coconut in the ghee for 2 to 3 mins. Once its ready just keep it aside.

3. Now heat 3 tsps of oil in a kadai and add the mustard seeds. Allow mustard seeds to crackle and the add the split channa dal and urad dal. Once dal gets into golden color, add green chillies, curry leaves, asafodita powder. Once it is ready switch off the stove and pour this into the rice bowl and add the fried coconut also into the rice bowl with some salt.

4. Now mix all together gently.
Note: Fry the papad in the oil and crust the papad into small pieces and add it to the rice finally. Add papad only when you are going to serve the rice otherwise the papad won't be crispy.

That's it now yummy coconut rice is ready!!!

Tuesday, November 27, 2012

How to make South-indian Sambar Powder / Podi - Recipe for South-indian Sambar Powder - Authentic South-indian sambar powder / Sambar Podi

Sambar is very popular dish in south-india and Srilanka. Sambar powder is one of the important ingredients to make a good sambar. At Tanish Kitchen, we provide a recipe for an authentic south-indian sambar powder, using this you can make different kind of sambars.

For different kind of sambars, please do visit this page in

Now let us see how to make a good, authentic and aromatic south indian sambar powder.


1. Coriander seeds - 2 cups (200 grams)
2. Red Chillis - 1 cup (100 grams)
3. Whole black pepper - 1/4 cup (30 grams)
4. Jeera (cumin seeds) - 1/4 cup (30 grams)
5. Channa dal (split) - 1/4 cup (30 grams)
6. Fennu greek seeds - 10 grams
7. Asafodita powder - 5 grams

There are 2 methods to prepare this sambar powder.

Method 1:

Add all the ingredients in the mixi bowl and grind it nicely.

Method 2:

In frying pan, add the all ingredients, fry it until it comes into golden color. Cool it and grind it nicely.

Instead of using asafodita powder we can use whole asafodita. This will give more aroma. Just please keep in mind that, when using whole asafodita powder, we need to fry it with 1 tsp of oil before grinding.

Monday, November 26, 2012

Mixed vegetable Korma - Recipe for mixed vegetable korma - South Indian Mixed vegetable Korma or Curry

This delicious vegetable korma is very healthy as we are adding variety of different vegetables. This korma is a perfect side dish for all kind of rotis, parathas, chappathis and variety rices. Let us see now how to make this delicious korma.


1. Onion(medium size) - 1 (chopped)
2. Tomato (medium size) - 1 (chopped)
3. Ginger garlic paste - 1 tsp
4. Green beans - 1 cup (100 grams)
5. Carrots - 1 cup (100 grams)
6. Green peas - 1 cup (100 grams)
7. Potato(medium) - 1 (cut into small pieces)
8. Cauli flower (cut into small pieces) - 1 cup (100 grams)
9. Grated coconut - 5 tsp
10. Roasted bengal grams (pottukadalai) - 2 tsps
11. Turmeric powder - 1/4 tsp
12. Red Chilli powder - 1 tsp
13. Garam masala - pinch
14. Corainder powder - 1/2 tsp

For Seasoning:

1. Oil - 3 tsps
2. Whole garam masala -(cinnamon,cordamom,bay leaves,cloves)
3. Fennel seeds -1/4 tsp
4. Salt to taste
5. Curry and coriander leaves - some

Method of preparation:

1. Take a kadai, boil the cut green beans and carrots with some salt and water. Don't cook the vegetables fully, just half cook the vegetables. Once it is ready, keep it aside. If you find the water in the vegetables after boiling, no need to drain it.
2. Add3 tsps of oil in a kadai, allow the oil to heat. Then add fennel seeds and whole garam masala. Once whole garam masala fried, then add the chopped onion with some salt.
3. Fry the onion until it gets soft and then add ginger garlic paste. Allow the paste to fry for 3 mins and then add the turmeric, coriander powder and add tomato.
4. Fry the tomato until it gets soft, once tomato gets soft and then add red chilli powder, spoon of salt. Mix it well. Now add potato, cauli flower to the kadai. Mix it well with gravy.
5. Cook the potato and cauli flower for 2 mins along with gravy. After 2 mins, add half cooked green beans and carrots to the gravy and mix it well.
6. Now grind the coconut and roasted bengal grams(pottu kadali) together in the mixi bowl and add it to the gravy.
7. After adding the coconut paste, mix it well and cook for 5 minutes. Now taste the korma, if you need some more salt, then add.
8. Finally add pinch of garam masala, chopped curry and coriander leaves. Mix it really well.

That's it!!! Now the yummy mixed south indian vegetable korma is ready !!!

Tuesday, November 20, 2012

How to make Spicy Mutton Korma - Recipe for Mutton Korma Spicy - Spicy Mutton Masala Korma

Mutton Korma is a very good combination for all rotis, parathas and dosas. You can also eat with white rice. It is very easy to make. Personally my hubby and kids love this mutton korma. Let us see how to make Mutton korma.


1. Mutton (goat meat) - 1/2 kg
2. Onion (medium) - 1 chopped
3. Tomatoes (medium) - 3 chopped
4. Green chillies - 2 (cut in lengthwise)
5. Coriander powder - 2 tsp
6. Red chilli powder - 1 tsp
7. Turmeric powder - 1/4 tsp
8. Ginger garlic paste - 1 tsp
9. Grated coconut - 4 tsp
10. Poppy seeds(kasa kasa) - 1/4 tsp

For seasoning:

1. Oil - 3 tsps
2. Whole garam masala(cinnamon, bay leaves, cloves, cordamom)
3. Fennel seeds - 1/4 tsp
4. Curry & coriander leaves
5. Salt to taste
6. Garam masala - pinch

Method of preparation

1. Wash the meat cleanly in the water. Take a pressure cooker, add meat, 1/4 tsp of turmeric powder and salt. Close the cooker and allow the cooker to cook the meat up to 8 whistles in a medium flame.
2. Open the cooker when the pressure gone. Check the meat, it is not cooked then cook for 2 more whistles. Once it is ready, keep it aside.
3. In a mixi bowl, add the grated coconut, green chilli and poppy seeds. Grind this together with some water. Once it is ready, keep it aside.
4. Heat 3 tsps of oil in a medium size kadai and add fennel seeds. Once the fennel seeds got into golden colour and add the whole garam masala.
5. Once the garam masala is fried in the oil, add chopped onion. Fry the onion until it gets soft. Now add the ginger garlic paste and fry it nicely in the oil. It might take 3 mins to fry.
6. After 3 mins, add the tomatoes, coriander powder. Cook the tomato until it gets soft. Now add red chilli powder with some salt. Fry this for about 2 mins.
7. Now add the cooked meat into the pan and mix it well. Allow the mixture to get boiled for 2 mins. Then add grinded coconut paste. Cook this mixture together for about 5 to 7 mins. If the mixture is so thick then add 1/2 cup of water and mix it well.
8. Finally add the pinch of garam masala, curry and coriander leaves. Mix it well.

That's it!! The yummy spicy mutton korma is ready!!!!

How to make coconut Poori Masala - Recipe for Coconut Poori Masala


Potato - 2 nos (medium)
Onion - 1 medium (cut in length wise)
Tomato - 1 medium size (chopped)
Green chilli - 4 nos
Coconut grated - 4 tsp
Turmeric - 1/8 tsp
Asafodita (hing) powder - pinch
Roasted bengal gram -1 tsp

For seasoning:

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Salt to taste
Curry and coriander leaves - some

Method of preparation:

1. Boil the potato with salt and peel out the skin. Crush the potatoes into small pieces (dont crush the potatoes too much). Once done keep it aside.
2. Heat 2 tsps of oil in a kadai and add mustard seeds. Allow mustard seeds to get crackled and add fennel seeds. Once fennel seeds gets into golden color add onion.
3. Fry the onion for 2 mins then add tomato. Fry the tomatoes until it gets soft then add turmeric powder and asafoedita powder.
4. Add crushed boiled potatoes into the pan and mix it together with onion and tomato.

5. Now grind the coconut, green chilli, roasted bengal gram(pottu kadalai) into the mixi bowl.
6. Add grinded coconut mixture into the pan and mix it well. Finally add some salt, curry and coriander leaves. Allow this mixture to cook for about 5 mins.
That's it!!! The yumy coconut poori masala is ready!!!!

Recipe for Spicy Potato Masala Fry - How to make Spicy Potato Masala Fry - Spicy south indian Potato Masala Fry

This type of potato masala fry/curry is very special. Because in Tamil Nadu this fry is one of poriyals/side items in marriage functions. Let us see how to make this special yet spicy potato curry.


1. Potato (small) - 4 nos
2. Onion (medium) - 1 (cut in lengthwise)
3. Tomato - 1 small copped
4. Sambar powder - 1 tsp
5. Corainder powder - 1 tsp
6. Turmeric powder - 1/4 tsp
7. Red chilli powder - 1/4 tsp
8. Asafoedita powder - pinch
9. Garlic - 2 cloves(pieces)


1. Oil - 2 tsp
2. Mustard seeds - 1/4 tsp
3. Fennel seeds - 1/4 tsp
4. Cloves whole - 2 nos
5. Coriander leaves
6. Salt to taste.

Method of preparation:

1. Boil the potatos with some salt(don't boil too much) and peel out the skin and cut into small pieces.
2. Add all the powders(sambar, coriander, turmeric, red chilli, asafodita) and some salt into potatos and mix them together. Just keep it aside once it is done.
3. Now heat 2 tsps of oil in a pan and add mustard seeds. Allow the seeds to get crackled and add fennel seeds. Once fennel seds got into golden color, add whole cloves and onion.
4. Fry the onion for 2 mins and then add tomato. Allow tomato to get soft.
5.Now crush the garlic, fennel seeds(1/4 tsp) in the mixie bowl and add it to the pan. Fry this mixture for about 2 mins.
6. Finally add the potato into the pan and mix it gently. Fry this potato with onion mixture for about 2 mins and then add coriander leaves.

That's it!! now the spicy potato masala is ready. This curry is the best combination for all variety rices (lemon rice, tamarind rice, curd rice, sambar rice, etc).

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