Sathya's kitchen

Sathya'skitchen

Monday motivation to cook some elaborate cooking which is liked by my family. Younger one cut the veggies for me and made rasam as per my instructions since it's summer holidays.




Paruppuurundai buttermilk kuzhambu

For making paruppuurundai

Toor dal 1/2 cup
Channa dal 3/4cup
Red chillies 5
Ginger a piece

For making buttermilk kuzhambu
Buttermilk 500ml
Turmeric powder a pinch
Salt to taste
Curry leaves a few
Mustard seeds 1 tsp
Oil 2 tbsp

To grind

Coconut 2tbsp
Green chili 2
Cumin seeds 1tbsp

Soak toor dal, channa dal, red chilli in warm water. In a vessel whisk buttermilk, add turmeric powder, salt. Grind coconut, cumin seeds green chili into a fine paste, add it to the buttermilk. Grind the channa dal, toor dal, red chilli into a coarse paste. Steam it in the idli pan for a few minutes. When it is cooled down make it into fine balls. In a pan add little oil when it is hot add mustard seeds, hing and curry leaves. Add the buttermilk mixture, boil on a low flame. Gently add the dal balls, boil for a few minutes without breaking the balls. Switch off the flame.

Sathya'skitchen

Urad dal Rice

Rice 1 cup
Urad dal 2 tbsp
Pepper corns 5
Red chilies 3
Coriander seeds 1 tsp
Curry leaves a few
Mustard seeds 1tsp
Channa dal 1 tbsp
Cashews 1 tbsp
Ghee 2 tbsp
Salt to taste
Hing a pinch
Oil 2 tsp

Pressure cook rice and keep it aside. In a pan add oil, when it is hot add urad dal, coriander seeds, red chillies, curry leaves, pepper corns. Saute until the dal turns golden brown. Keep it aside, when it is cooled down grind everything into a fine powder by adding salt. In a pan add ghee, when it melts add hing, cashews, channa dal. When the dal, cashews turns golden brown add the cooked rice, grinded powder, mix well and switch off the flame.

Sathya'skitchen

Happy Yoga day to all ❤

Made simple rice Receipe with curry




Tomato Methi Leaves Rice

Rice 🍚1 cup
Tomatoes 🍅2
Methi leaves 🫒1 cup
Turmeric powder 1 tsp
Red chilli powder 1 tbsp
Green chili 2
Garam masala 1tsp
Salt to taste
Cumin seeds 1tsp
Ghee 2 tbsp
Water 2 cups

Pressure cook rice and keep it aside. Wash, cut the tomatoes, methi leaves into fine piece. Slit green chilli. In a pan add ghee, when it is hot add cumin seeds, when it changes it's colour add green chillies. Add tomatoes, methi leaves, and saute for a few minutes. Then add the red chilli powder, turmeric powder, salt and garam masala. Mix well, then add the cooked rice, mix well without breaking the rice. Switch off the flame and add a tsp of ghee for extra taste.

Sathya'skitchen

Carrot Peas Rice(servings 4)

Carrot small 3
Peas 1 cup (frozen)
Rice 1 cup
Salt to taste
Pepper Powder 1.5 tbsp
Ghee 2 tbsp
Cardamom 2
Cloves 2
Water 2 cups

Pressure cook rice and spread it on a plate. Cut carrot into small pieces. In a pan add ghee when it melts add cardamom, cloves. Add carrot, salt and peas. Cover the lid and cook for a few minutes till it becomes soft. Open the lid add peas, pepper powder, cooked rice mix well and cook for 5 minutes. Switch off the flame.

Sathya'skitchen

Saturday weekend lunch with family ❤




Brinjaltomatokuzhambhu

Brinjal 3
Tomatoes 3
Tamarind lemon size
Sambar powder 1 tbsp
Salt to taste
Turmeric powder 1 tsp
Mustard seeds 1tsp
Channa dal 1 tsp
Methi seeds 1 tsp
Hing a pinch
Jaggery 1tbsp
Sesame oil 2 tbsp
Curry leaves a few

Soak tamarind in warm water and extract the juice. Cut tomatoes, brinjals into medium size pieces. In a pan add oil when it is hot add mustard seeds when it splutter add channa dal, hing and curry leaves. Add the tomatoes, brinjals, turmeric powder, red chilli powder and salt. Saute for a few minutes, add the tamarind pulp, jaggery, salt. Boil on a medium flame till the raw smell goes off and becomes thick. Switch off the flame.

Sathya'skitchen

Quick cooking due to summer heat 🔥🌞





Raw Mango Masiyal

Raw Mango 1cup
Tomatoes 2
Toor dal 1 cup
Turmeric powder 1tsp
Red chilli powder 1tbsp
Salt to taste
Hing a pinch
Mustard seeds 1 tsp
Red chilli 1
Curry leaves a few
Water 2 cups
Oil 2 tsp

Pressure cook toor dal and mash it. Cut mango and tomatoes into small pieces. In a pan add oil when it is hot add mustard seeds. When it splutters add red chilli, hing and curry leaves. Add the tomatoes, manga, red chilli powder and salt. Add water and cook it for a few minutes till it becomes soft. Add the mashed dal, mix well and boul for a few minutes. Switch off the flame. Goes well with hot rice and ghee.

Happy Monday Morning to all

Simple lunch combo to go




Deadly combination with hot rice, ghee, thogayal and rasam. Love the flavor of jeera, dal. It's a usual cooking combo in brahmins house. My amma usually makes kootu with this, but i made cauliflower potato sabji. Who else love this combo? Please mention it.

Sathya'skitchen

Weekend lunch with family and sunny summer weather here 🌞

Sathya'skitchen

A simple but healthy kuzhambu for cough and cold.




Pepper Kuzhambu

Urad dal 2tbsp
Toor dal 1 tbsp
Pepper corns 1 tbsp
Red chilli 2
Curry leaves a few
Tamarind big lemon size
Turmeric powder 1 tsp
Salt to taste
Hing a pinch
Mustard seeds 1 tsp
Jaggery 1 tbsp
Sesame oil 2 tbsp
Water 2 cups

In a pan add little oil saute urad dal, toor dal, pepper corns, red chillies, curry leaves until golden brown. Soak tamarind in warm water. When the dal is cooled down, grind everything along with tamarind into a fine paste. In a pan add oil when it is hot add mustard seeds, when it splutter add the grinded paste, turmeric powder, hing and salt. Add water, jaggery and boil on a medium flame till the raw smell goes off and the kuzhambu becomes thick. Goes well with hot rice, dosa, idli and Pongal.

Sathya'skitchen

Happy Morning to all ❤

Had lots of tomatoes so made fresh thokku which comes as a survivor. You can use it for rice, idli, dosa, rotis.

🍅
❤️

Tomato Thokku

Tomatoes big 5
Turmeric powder 1tsp
Red chilli powder 1tbsp
Salt to taste
Mustard seeds 1tsp
Methi seeds 1tsp
Curry leaves a few
Hing 1tsp
Jaggery 1 tbsp
Sesame oil 2 tbsp

Wash and cut the tomatoes into medium sized pieces. In a pan add oil when it is hot add mustard seeds. When it splutter add methi seeds, hing, curry leaves. Add the tomatoes, turmeric powder, red chilli powder and salt. Mix well, cook on a medium flame till the tomatoes become soft. Add the jaggery, cook for a few minutes till it becomes thick. Switch off the flame. When it is cooled down store it in a airtight container and keep it in the fridge. We can use it for 10 days.

Sathya'skitchen




Cluster Beans Paruppusli

Cluster Beans 500 gms
Toor dal 1/2 cup
Channa dal 3/4 cup
Red chillies 5to 6
Mustard seeds 1 tsp
Curry leaves a few
Turmeric powder 1 tsp
Salt to taste
Hing a pinch
Oil 3 tbsp

Wash and cut the cluster beans into small pieces. Soak the dals and red chillies in warm water for 30 minutes. Pressure cook cluster beans in a pressure cooker for one whistle. Grind the dal, red chillies into a coarse paste. In a pan add oil when it is hot add mustard seeds. When it splutter add hing and curry leaves. Add the grinded paste, turmeric powder and salt. Cook on a low flame till it comes to a granule consistency. Add the cluster beans, mix well and cook for a few minutes. Switch off the flame.

P. S. I usually cook the grinded paste in a nonstick pan on a low flame instead of steaming it in idli cooker.

Turkey berry 1cup

Tamarind lemon size

Jaggery lemon size

Turmeric powder 1 tsp

Salt to taste

Hing 1/4tsp

Sesame oil 3 tbsp

Vathakuzhambu powder 3 tbsp

Mustard seeds 1 tsp

Urad dal 1tbsp

Cumin seeds 1tbsp

Curry leaves a few

Soak tamarind in warm water and extract the juice. In a heavy bottomed pan add sesame oil, when it is hot add mustard seeds when it splutter add urad dal, cumin seeds, curry leaves. Add Turkey berry in oil until golden brown. Add the vathakuzhambu powder and mix well. Add the tamarind pulp, turmeric powder ,salt and mix well. Boil till the raw smell goes off. Add the jaggery and boil for a few minutes till it becomes thick. Goes well with hot rice,paruppu podi.