Maa Ladoo, Neiyi Urundai (Ghee Balls)

This is my Submission for JFI#6 hosted by Cooking Medley.
(+) Neyyi Urundai is a traditional dish of Southern India.
(+) Rich in Protiens.
(+) Can be prepared with one dal or combination of 2 dals.
(+) This post is with Green moong Dal.

Ingredients Needed:
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam

Method:1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.7. Cool and store in an Air Tight Container.

Maa Ladoo

~ Stays good for more than a month. ~

Note:Use 1/2 Green moong, 1/2 Black Urad dal make this ladoo.

aGLiO oLiO - cHilLi gArliC paStA

We went to Pastamania last weekend.
They served a Simple, easy to make Aglio Olio and It Tasted great.
I tried to repeat it at home and it came out very well.
Can be prepared in minutes time.

Aglio Olio Ingredients

Prepararsi Aglio Olio?

Ingredients Needed:
1. Pasta (Any type) - I used Spiral
2. Oilve Oil - 2 table spoons
3. Garlic Pods - 2 chopped
4. Fresh Red Chilli - 2 to 3 (According to Taste) deseeded and finely chopped
5. Paramesan Cheese
6. Mixed Italian Herbs
7. Salt to taste.

Spicy Aglio Olio

Method:
1. Cook Pasta to al dente or according to instructions.
2. Heat the Oil, Add Garlic pieces and fry till Golden Brown. Take out the Pieces and keep it aside.
3. Add Finely Chopped Chillies and Cooked pasta in a Pan and toss them well.
4. Adjust the Salt accoring to the taste.5. Garnish with Parmesan Cheese, Garlic pieces, Mixed Italian Herbs.
O> Serve Hot.

Hello All !

Am getting an empty page before my latest blog on Kai Murukku. Pl see that post below.

If one of you know the reason for this, pl let know and help resolve it.

Thanks !

Kai Murukku

[] Murukku Making is an Art, thats what the elders say !
[] In some Weddings they distribute Kai murukku in the size of a plate or even bigger.

Here I have tried to make Murukku and for once it came quite nice.

Murukku Drying in paper

Ingredients Needed:
1. Boiled Rice - 1 cup (soak in water for 2 hours)
2. Red Chilli dried 2
3. Hing
4. Butter = 1-1/2 tsp
5. Chutney Dal Powder 3 tsp
6. Salt - to taste
7. Water - if needed
8. Coconut Oil - 2 tsp for applying in hands
9. Oil for deep frying.

Murukku Frying in oil

Method:
1. Grind Rice with Chilli into fine paste and keep in cloth to take out extra moisture.
2. Add Dal powder, Butter, Salt, Hing and mix well. (Sprinkle water if needed)
3. In a cloth or kitchen towel take small amount of dough and sprial it in circular motion (like turning a tap or a screw). Make minimum 2 rounds. As you know, more will make it bigger. Follow the same procedure for remaining.
4. Let it dry for about 30 minutes and deep fry in hot oil till done.
5. Cool and store in air tight container.

0=> Stays good for 15 days to a month.
0=> Surprise all at home.

Kaimurukku

Baby Corn Bajji

Baby Corn Bajji

Ingredients Needed:
1. Baby Corn 8 to 10
2. Besan (Gram Flour) 1/2 cup
3. Rice flour 2 tsp
4. Salt to taste
5. Idli Batter 2 table spoon (Optional)
6. Cooking Soda a pinch
7. Turmeric Powder.
8. Water to mix.
9. Oil for frying.

Grind into Paste
1. Green Chillies to taste
2. Little Salt to grind
3. Ginger small piece
4. Garlic 1 pod (optional)
5. Coriander Leaves little.

Method:
1. Sieve Besan and Rice flour .
2. Mix all the ingredients adding water gradually.
3. Batter should be of Dosa consistency.
4. Cut Baby Corn into 2 pieces.
5. Dip in the Batter and Deep fry it in hot oil till golden Brown.
[*] Serve Hot with Coriander Chutney or Tomato Sauce. [*]

Baby Corn Bajji

MeMe -About Me, Me and Only Me.

Thanks Sudha Vinodh for Inviting me for this MeMe. (So sad she did not invite me for lunch in NY. :-))))
I am thinking about : The movie that I saw recently.

I said : All are fine.

I want to : Go on a Vacation.

I wish : I can shout less.

I regret :for not working hard enough.

I hear : My Telephone Ringing.

I am : A Home Maker.

I dance : Never.

I sing : In the Bathroom.

I cry : When I think of My Father.

I am not : a coward peron.

I am : a Mother of 12 years old boy.

I write : Less.

I confuse :between Pachaaz and Pachhez in Hindi.

I need : Some Rest.

I tag : Madhu, Arthi

Pulunkari (Vendhaya Sambar)

# Pulunkari (Vendhaya Sambar) is a Traditional Kerala Dish.

# Highlight of this dish is "taste like sambar" but without much dal.

# Easy to make and Good to taste.

Source: My Aunty who featured in Oman Times with this Recipe.

Ingredients Needed:
1. Mixed Vegetables (Drumstick, Brinjal, Lady's Finger, Carrot etc)(Any Sambar vegetables) (cubed)
2. Tamarind small lemon size
3. Salt to taste
4. Slit Green Chillies 2
5. Hing
6. Turmeric Powder 1/4 tsp
7. Gud (jaggery) little

For Paste:
1. Fenugreek seeds (methi) 3/4 tsp
2. Toor dal 1 tsp
3. Raw Rice 1 tsp
4. Grated Coconut 3 to 4 table spoons.
5. Oil
6. Dry red Chillies 5 to 6 (according to taste)

For tempering
1. Oil
2. Mustard seeds
3. Curry leaves.

Pulunkari (Vendhaya Sambar)

Method:
1. Take out the Tamarind pulp and dilute it with water (2-1/2 cups)
2. Boil Tamarind water with Turmeric, Salt, Green Chillies and Hing.
3. Add Vegetables and cook till vegetables become soft.
4. Mix grinded paste, Gud (Jaggery ) and Cook further a for 5 minutes.
5. Temper with Mustard and Curry leaves.

This sambar can be made without any Toor Dal, instead, add little more Coconut.

:!: Serve with Hot Rice. :!:

Note: For best flavour use coconut oil for tempering.

Cauliflower Rice

Cauliflower Rice.
+> Another Rice dish made with Cauliflower.
+> Easy and Simple
+> Perfect for bachelors.

Ingredients Needed:
1. Cauliflower cut into small florets 1 cup
2. One Onion - sliced finely .
3. Slit Green Chillies 2
4. Cooked Rice 2 cups
5. Salt to taste
6. Mustard seeds 1/2 tsp
7. Cumin seeds 1/4 tsp
8. Urad Dal 1 tsp
9. Oil 2 table spoons or Ghee
10. Dried Red Chillies 2
11. Curry leaves and Coriander Leaves

Method:
1. Cook Rice separetly and keep aside.
2. Heat Oil in Kadai, add Mustard, Cumin and Urad, dried Red Chilliesand Green chillies.
3. Let the colour of Dal change add onion slices and fry well
4. Now goes Cauliflower pieces. Fry well or till done.
5. Add cooked rice and mix well.
6. Garnish with curry and coriander leaves.

Tip:
1. Cashew Nuts makes it more interesting.
2. Cook the Cauliflower with required amount of Salt only. Salt (for Rice) to be added only while mixing Cauliflower with Rice.
3. Grated Coconut gives a nice flavour.
4. Improve the look by adding some Green peas.

Onam Greetings to All