Tuesday, December 15, 2015

Simla Mirchiche Panchamrut / Capsicum Panchamrut / Kudamilagai gothsu

Posting a recipe of Capsicum panchamrut which can be served as a side dish along with rotis.Capsicum is known as kudamilagai in tamil.
This recipe is slightly modified version of Panchamrut which are served in Maharashtrian weddings.
Please jot down the recipe and start preparing.
Simla mirchiche Panchamrut


Chopped capsicum(medium sized pieces) - 3 cups
Whole dry red chillies -2
Green chillies(chopped medium size) - 3
Tamarind - one small supari size(can vary the amount according to your taste)
Sesame seeds/til/ellu - 2 tbsps
Dry coconut pieces - 1/4 cup
Roasted Groundnut - 1/4 cup
Roasted groundnut powder - 1 tbsp
Powdered Jaggery - 1/2 cup
Kala masala/Ghoda masala(maharashtrian) - 1 and half tbsp
Red chilli powder - 1 tsp
curry leaves few
Salt  to taste

For seasoning

Mustard/kadugu/mohri -1 tsp
asafoetida/hing/perungayam - 1 tsp
haldi/turmeric/manjal - 1 tsp
Jira/cumin seeds - 1 tsp
Oil - 2 tbsp


Dry roast sesame seeds till they slightly pop  and turn into copper red colour.crush it to coarse powder.
In a kadai/pan,add oil,mustard,hing,green chillies,red chillies,haldi,curry leaves,roasted groundnut,dry coconut pieces,let dry coconut turn to copper red colour,add capsicum pieces and saute.

Add tamarind pulp,little water,red chilli powder,salt.Let it cook well.
Add some more water if required.Now add Ghoda masala, sesame seeds powder,jaggery powder,groundnut powder and cook well for some more time.Switch off the flame.Serve along with rotis.Can prepare with bitter gourd/karela/pavakkai panchamrut also in similar way.Vary the quantities of tamarind,chillies,jaggery accordingly.

Here I give you the basic recipe of Panchamrut served in weddings.

Basic Panchamrut

Jaggery powder 1 cup
Tamarind - 3/4 cup
salt to taste
Ghoda masala/kala masala 2 tbsp
Sesame seeds - 1/2 cup
Roasted groundnuts - 1/2 cup
Dry coconut pieces - 1/2 cup
Green chillies (chopped) - 1/4 cup

Roast sesame seeds and make it a coarse powder.
In oil ,add hing,green chillies,all other ingredients,tamarind pulp.Bring to a boil.Switch off the flame.

Friday, December 11, 2015

Kariveppilai Podi / Curry leaves dry chutney /Kadi patta chutney

I am posting a recipe of Kariveppilai podi /Kadi patta dry chutney.
Aromatic Kariveppilai is packed with loads of healthy nutrients which help in reducing Blood pressure,prevents hair fall,greying and lots more.Please Google to know more about benefits.
This podi is very easy to prepare,so get your bunch of curry leaves and start preparing:-)
Karivepillai Podi


Fresh green curry leaves - 4 cups
Udad dal/ulutham paruppu - 1 cup
Channa dal or Tur dal - 1/4 cup
Asafoetida/hing/Perungayam  - 1 small piece or 1 tsp
Whole dry red chillies - 2 cups
Tamarind/puli/Chincha - size of small supari
mustard/kadugu/mohri/rai - 1 tsp
Oil -little for roasting
Salt to taste
Scrapped dry coconut - 1/4 cup(optional)
Jaggery powder - 1 tbsp (optional)

Clean and wash the curry leaves in water,dry them in shade.They should become moisture free.
Dry roast (may be with little oil) Channa dal,Udad dal,Red chillies separately.
In little oil,add mustard seeds, asafoetida add to the above mixture.
Dry roast curry leaves a little to ensure that it is free of moisture free.
In little oil,add the tamarind and roast a little.
Add salt to the above mixture. and make a coarse powder in mixer.
In case you use dry coconut , then roast scrapped dry coconut till it turns gold.
Jaggery powder can also be added while grinding it in Mixer.
This Yummy chutney mixed with little oil can be taken with Idlis,Dosas or can be eaten along with plain rice and Ghee.

Thursday, December 10, 2015

Ragi Dosa

I am posting the recipe of highly nutritive Ragi Dosa.Quite easy to prepare and very tasty,this dish makes a good choice for Breakfast or Evening snacks.Ragi is a super food for growing children which increases bone strength.Ragi is known as Nachni in Maharashtra.
Crispy Dosas


Ragi/Nachni Flour 2 cups
Rice flour -1/2 cup or Idli batter - 1/2 cup
Asafoetida/hing/perungayam -1 tsp
Jira powder - 1 tsp
Salt to taste
Red chilli powder to taste
Coriander leaves chopped
curry leaves chopped
Water as required


Pour hot water on Ragi flour and stir the mixture well.

Add rice flour or Idli batter and other ingredients to this mixture,add water little by little till it reaches pouring consistency.(little watery than dosa batter)

Meanwhile heat the wrought iron tawa.Start pouring the batter from outer edge and finish in the centre.Flame of the stove should be high for these type of dosas.Add oil to the edges.

These dosas take more time to get cooked than normal ones.So wait patiently till the outer edges are completely crispy.Turn the dosa and let the other side get cooked lightly.Serve hot with Chutney.
Tip If rice flour is used ,can add curd.