7 Quick And Easy Fireless Cooking Recipes From Tamil Nadu

7 Quick And Easy Fireless Cooking Recipes – here are a few fireless cooking recipes from Tamil Nadu

1.Poriyal (Mixed Vegetable Stir-Fry) Recipe

Ingredients:

  • 2 cups mixed vegetables (carrots, beans, peas, cauliflower, etc.)
  • 1/2 cup grated coconut
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 1/2 tsp cumin seeds
  • 1 sprig curry leaves
  • 1/4 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

HOW TO MAKE IT

  1. Cut the vegetables into small pieces and keep them aside.
  2. In a pan, heat oil and add mustard seeds, urad dal, and cumin seeds.
  3. When the seeds start to splutter, add curry leaves and sauté for a few seconds.
  4. Add the vegetables, turmeric powder, and salt. Mix well.
  5. Add a cup of water and cook covered for 15-20 minutes, until the vegetables are tender.
  6. Add grated coconut and mix well.
  7. Serve hot with rice or roti.

2.Vendakkai Pachadi (Okra Raita) Recipe

Ingredients:

  • 10-12 okra/ladies finger
  • 1/2 cup grated coconut
  • 1/2 cup yogurt
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1-2 green chilies
  • 1 sprig curry leaves
  • 2 tbsp oil
  • Salt to taste

HOW TO MAKE IT

  1. Wash and cut okra into small pieces.
  2. In a pan, heat oil and add mustard seeds, urad dal, and green chilies.
  3. When the seeds start to splutter, add curry leaves and sauté for a few seconds.
  4. Add the okra and sauté for 5-7 minutes, until they are cooked.
  5. In a bowl, mix grated coconut, yogurt, and salt.
  6. Add the sautéed okra to the bowl and mix well.
  7. Serve with hot rice or roti.

3. Vengaya Vadagam (Onion Vadagam) Recipe

Ingredients:

  • 1 cup finely chopped onions
  • 1/2 cup grated coconut
  • 2-3 dry red chillies
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1 tsp salt
  • 1/4 tsp asafoetida powder

HOW TO MAKE IT

  1. Mix all the ingredients together in a bowl.
  2. Make small balls and dry them in the sun for a day.
  3. Store them in an airtight container and use as required.

4. Thayir Vadai (Curd Vadai) Recipe

Ingredients:

  • 2 cups urad dal
  • Salt to taste
  • 2 cups curd
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Few curry leaves
  • 1/4 tsp asafoetida powder
  • 2 tbsp chopped coriander leaves

HOW TO MAKE IT

  1. Soak the urad dal in water for 2-3 hours.
  2. Grind the dal to a smooth paste.
  3. Add salt to the batter and mix well.
  4. Make small vadai and steam them for 10-15 minutes.
  5. Soak the vadai in curd for 1-2 hours.
  6. Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves and asafoetida powder.
  7. Pour the seasoning over the curd vadai and garnish with coriander leaves.

5. Kanchipuram Idli Recipe

Ingredients

  • 2 cups idli rice
  • 1 cup urad dal
  • 1/2 cup grated coconut
  • 2-3 green chillies
  • 1 inch ginger
  • 1 tsp cumin seeds
  • 1 tsp black pepper
  • Salt to taste
  • Few curry leaves

HOW TO MAKE IT

  1. Soak the idli rice and urad dal separately for 4-5 hours.
  2. Grind the rice to a coarse batter and the urad dal to a smooth batter.
  3. Mix both the batters together and add grated coconut, chopped green chillies, ginger, cumin seeds, black pepper and salt.
  4. Mix well and pour the batter in idli plates.
  5. Steam the idlis for 10-15 minutes.
  6. Heat oil in a pan and add curry leaves.
  7. Pour the seasoning over the idlis and serve hot.
  8. Nungu Payasam (Ice Apple Payasam): Ingredients:

6.Nungu Payasam (Ice Apple Payasam) Recipe

Ingredients

  • 1 cup ice apple pulp
  • 1/2 cup jaggery
  • 1/2 cup coconut milk
  • 1 tsp cardamom powder
  • Few cashews and raisins

HOW TO MAKE IT

  1. Mix the ice apple pulp and jaggery in a bowl.
  2. Heat the mixture on a low flame until the jaggery dissolves completely.
  3. Add coconut milk and cardamom powder.
  4. Cook the payasam on a low flame for 5-7 minutes.
  5. Heat ghee in a pan and fry cashews and raisins.
  6. Pour the seasoning over the payasam and serve chilled.

7.Thakkali Thokku (Tomato Thokku) Recipe

Ingredients

  • 1 kg tomatoes
  • 5-6 garlic cloves, chopped
  • 1/2 inch ginger, chopped
  • 2-3 green chillies, chopped
  • 1 tsp mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • Salt to taste
  • 2 tbsp oil
  • Curry leaves, chopped coriander leaves for garnish

HOW TO MAKE IT

  1. Wash the tomatoes and chop them roughly.
  2. In a pan, heat the oil and add mustard seeds. Once they start spluttering, add fenugreek seeds and cumin seeds. Fry for a few seconds.
  3. Add chopped garlic, ginger, and green chillies. Fry until the raw smell disappears.
  4. Add chopped tomatoes and mix well. Add salt, turmeric powder, red chilli powder, and coriander powder. Mix everything well.
  5. Cook the tomatoes on low to medium heat for 15-20 minutes. Keep stirring occasionally to avoid sticking to the bottom of the pan.
  6. Once the tomatoes become soft and mushy, switch off the flame and let the mixture cool down.
  7. Once it cools down, grind it to a fine paste.
  8. Heat a little oil in a pan and add the tomato paste. Cook it on low heat for 10-15 minutes or until the mixture thickens and oil separates from the sides.
  9. Turn off the heat and let it cool down. Add chopped coriander leaves and curry leaves.
  10. Store the thakkali thokku in an airtight container in the refrigerator. It stays good for up to a month.

Enjoy your homemade Thakkali Thokku with rice, roti, or dosa!

These fireless cooking recipes are easy to make and delicious. Enjoy!

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