Tadka Times

  • Nellikaai/Gooseberry Thuvayal

    – Add oil and sauté mustard, urad dal, green chillies, coconut and boiled gooseberry – Grind all the above with salt

  • Tomato Thokku

    – Grind ripen tomatoes to a fine paste – Add oil and sauté mustard, red chillies, more asafoetida powder, curry leaves, tomato paste, red chilly powder and salt – Simmer the stove and cook in low flame until it becomes thokku

  • Ginger Kuzhambu

    – Finely chop ginger into very small pieces and sauté ginger for more time and grind it to a fine paste – Add tamarind juice in a pan and boil for sometime – Add turmeric powder and 1/2 tbsp red chilly powder and boil for sometime – Add salt, grounded ginger paste, little jaggery to…

  • Pulicha Keerai/Sorrel Leaves Kadayal

    – Add tamarind and 4 green chillies in water and make it to boil – After the water starts boiling, add pulicha keerai and cook well – Strain the water and grind it to a fine paste by adding salt – Add sesame oil in a pan and sauté vadagam, bengal gram, urad dal, finely…

  • Nutritious Semolina Loaf (savoury)

    Ingredients 1 cup semolina 2 tbsp whole wheat flour =E2=85=93 cup chopped spinach leaves =E2=85=93 cup shredded carrot =E2=85=93 cup sweet corn kernels (semi cooked) 1 egg (substitute with =C2=BC cup extra curd) =C2=BC cup curd =C2=BC cup olive oil =C2=BC cup shredded cheddar cheese 1.5 tsp mixed spices (black pepper, chilli flakes, oregano, thyme…

  • Beetroot Rice

    – Dry roast and grind pepper, cumin seeds, bengal gram, urad dal, coriander seeds, red chillies, cloves and cinnamon to a coarse powder – Add oil and sauté mustard, curry leaves, onion and grated beetroot – Once beetroot is cooked, add grounded powder, roasted peanuts, salt and cooked rice – Add coriander leaves at the…

  • Aapam

    – Soak and grind 100 gms raw rice, 100 gms idli rice, little fenugreek, little urad dal, handful of parboiled rice – Add 1 tbsp coconut water, 1 tsp sugar, 1 tsp salt and a pinch of baking soda and make it little water consistency – Close it with tight lid (cooker lid) for 10…

  • KEERA KADAYAL

    – Boil broken green gram in a pan. – Add oil and sauté 4 pearl onions, 2 green chillies, 10 garlic flakes and 1 tomato. – Pour water to it and add chopped greens. – Boil until it gets cooked. – Grind the above in mixie. – Add oil, sauté vadagam, urad dal, red chillies…

  • EGG MASALA KUZHAMBU

    – Grind 2 big onions, ginger and garlic. – Grind 3 tomatoes. – Grind coconut, fennel seeds, roasted gram and pepper to a fine paste. – Add oil, cloves, bay leaf, cinnamon, cardamom and sauté all the above one by one. – Add red chilly powder and salt to it. – Bring it to the…

  • VAAZHAKAAI KARANAIKIZHANGU KOOTU

    – Without adding oil, sauté coconut, red chillies, coriander seeds, cumin seeds, fennel seeds and curry leaves. – Pressure cook chopped vaazhakaai, karanaikizhangu, bengal gram, broken green gram, turmeric powder, curry leaves and salt. – Grind the masala to a fine paste. – Once the veggies are cooked, smash it well and add the grounded…