Menu Today. * Measure and Method Must Always be Right *

2011-11-20T21:31:00.010+08:00

Chocolate Walnut Brownie

Shall we go for a Chocolate Walnut Brownie (eggless)?

Ingredients:-
1. Maida - 1 cup
2. Sugar - 50 gms
3. Butter - 50 grms
4. Condensed Milk - 1/2 cup
5. Baking Soda - 1 tsp
6. Baking Powder - 1 1/4 tsp
7. Chopped walnut and Almonds - 1/4cup (reserve some for decoration)
8. Cooking Chocolate (I used Hersheys semi sugar ) - 125 grms.
9. Water - 60 ml

For Baking:-
1. Oven Pre-heat - 180C for 10 mins.
2. Butter Paper
3. Baking Tray

Method :-
1. Sieve Maida, Baking Powder, Baking Soda twice and Keep aside.
2. Mix Condensed Milk and Water in a Bowl.
3. Double boil the Chocolate. (In a big vessel boil water and in that Boiling water Keep the Chocolate in a vessel to melt)
4. Beat Butter and Sugar till creamy.
5. Then add condensed Milk, Melted Chocolate and mix well.
6. Now goes Flour and Chopped Nuts, mix gently.
7. In a Baking tray put butter sheet and Pour this mixture, level it by gentle shaking.
8. Bake in preheated oven till 40 mins or till done.

And Do I need to tell you what you enjoy most............ .
...Warm Brownie with Vanilla Ice cream and/or Chocolate Sauce......

Notes:-
a. Garnish remaining Nuts when its half baked.
b. Completely cool and cut into squares.
c. White Choco Chips can be Sprinkled while baking to get double choco brownie.

2011-09-04T16:00:00.000+08:00

KUZHI PANIYARAM

Kuzhi paniyaram is a savory dish . It looks like small ball with all
Spices and vegetables. It tastes hot, salty, sour, garnished with coriander
And curry leaves.In Southern India we usually make this dish in a particular
utensil.We call it as paniyaram pan. It has small pits.

Paniyaram batter

Ingredients:

* Left over idli batter or dosa batter 2 cups
* Salt to taste
* Curry leaves one string
* Coriander leaves finely chopped 2 tablespoons
* Green chillies finely chopped 2 nos
* Ginger one small piece finely chopped
* Soaked Bengal gram dal 3 tablespoons.
* Onion cut finely 1
* Grated Carrot one
* Oil for frying
* Mustard seeds ½ tsp
* Cumin seeds ¼ tsp
* Hing Little

Preparation of paniyaram

Method :

In a kadai heat about 2 tablespoon of oil .
Season with mustard seeds and curry leaves.
Sauté onion , greenchillies till soft.
In bowl take batter add salt ,fried onion, soaked Bengal gram dal,
Coriander leaves, ginger and cumin seeds.
Mix well.
In a paniyaram pan putting ½ tsp oil in each pit and heat it.
When oil is hot put one big spoon full of batter in each pit.
Cover with a lid for few minutes.
Turn over and fry well both sides.
This is a wonderful snack for everybody.

Kuzhi paniyaram

Each and every time pour oil,heat it and make paniyarams

2009-08-25T09:00:00.000+08:00

Bhadhusha

Traditional Indian Sweet.

Ingredients Needed:

1. Maida 1/2 kg
2. Baking Powder 1/2tsp
3. Cooking Soda one pinch
4. Salt one Pinch
5. Kesari food Colour One Pinch
6. Sugar Powder 2 tablespoons
7. Ghee 150 gms
8. Sugar 500gms
7. Elaichi Powder
8. Oil for frying
7. Curds 2 table spoon
8. Water to knead

Method:

1. Sieve Maida, Baking Powder, Sugar Powder, Salt, Cooking Soda all together and keep it in a wide bowl.
2. Add Ghee, Kesari Colour (Optional), Elaichi Powder, Curds to the flour and mix well.
3. Knead with water like Poori or Roti dough and keep it aside for 30 mins.
4. Take small lemon size ball roll and flatten it and give thump impression.
5. Heat oil in a Kadai/pan, fry these badhushas in medium flame till done.(it will take longer time to fry in medium flame, this helps the Badhusha to get inside out.)
6. At the same time, Make sugar syrup. In a thick bottomed vessel add sugar and 1 1/2 cups of water and make syrup to one string consistency.
7. Soak this Badhusha until the next batch is made.
8. Remove from Sugar syrup, cool and serve .
9. Any syrup is left over, pour over Badhusha.
10. Garnish with Sliced Almonds.
Note:
1. Heat oil and reduce the flame while frying Badhusha.
2. You can use Self Raising Flour instead of Maida.
3. Adding curds gives a nicely layered Badhusha.
4. Butter can be used in place of Ghee.(Same measure)
5. While mixing with Ghee/Butter the flour should resemble like bread crumbs.

Badhusha - Badhshah of Indian Sweet.

2008-10-24T10:20:00.000+08:00

Srathul (Thinner version of Nada Pakkoda)

Typical South Indian Crunchy Snack.
Quantity will be more in final product.

Ingredients Needed:
1. Rice Flour 2 1/2 cups
2. Gram Flour (Kadalai Maavu) 1 cup
3. Salt to taste
4. Hing
5. Red Chilli Powder - According to taste
6. Ghee + Oil Each 1 1/2 tablespoons
7. Water to knead
8. Oil for frying

Method:

1. Sieve both the flour and mix it with Salt, Hing, Chilli Powder and Keep it aside.
2. Heat Ghee and Oil. Pour hot oil over flour and mix well, till it resembles bread crumbs.
3. Add Minimum water and knead it to a stiff dough.
4. Heat oil in a Kadai and take a ball size dough and rub it on Srathool maker to make it fall into the oil.
5. Fry, till done.

Note:
1. It will get fried quickly.
2. Be careful while rubbing the dough on the hot oil.

This is My submission for the event hosted by Hima of SnackORama
Also my submission for the event JFI hosted by Srivalli of Cooking 4 all seasons

2008-10-20T21:20:00.000+08:00

Thenkuzhal

The name itself says that it is like flute and hollow inside.
Butter flavoured.

Ingredients needed:
1. Rice flour - 6 cup
2. Urad flour - 1 cup (Dry roast urad dal till golden and make into powder)
3. Butter - 3 tsp
4. Salt to taste
5. Hing
6. Jeera - 1 tsp
7. Oil to deep fry
Method:
1. Sieve Rice flour, Urad flour and add Salt, Butter, Cumin Seeds (Jeera) and Hing and mix well.
2. Make this into 2 or 3 portions, take one portion and mix with water.
3. Make into a Chapati like dough.(One portion at a time)
4. Grease Murukku maker and put some amount of dough and squeeze [3 hole murukku plate] directly in oil.
5. You can also make small murukkus on a paper first and then fry in hot oil till crisp.

Note:
1. To get this Murukku in white colour, use good quality rice flour and do not overfry the Urad.
2. Frying noise will reduce and Oil will get clear once the Murukku is cooked well.

Enjoy this Buttery Murukku with Kids.

Murukku is more friendly than Thenkuzhal.

This is my submission for JFI Festival Treats Hosted By Cooking for all seasons

2008-09-22T16:58:00.000+08:00

Mixed Vegetable Koottu

Koottu plays an important role in South Indian Thali.
Goes well with Rice and Rotis.
Ideal to introduce certain vegetables to kids that they may try to avoid when served plain.

Ingredients Needed:
1. Mixed Vegetables 3 cup (Carrot, Chow-chow, Beans, Potato, Drumstick, Peas, Cauliflower)
2. Moong dal - 1/2 cup
3. Turmeric Powder - 1/4 tsp
4. Salt to taste
5. Hing
6. Sambar Powder 1-1/2 tsp

Ingredients for Grinding:
1. Grated Coconut - 3 table spoons.
2. Urad dal - 2 tsp
(Fry the Urad Dal in 1/2 tsp of Oil till golden brown)
Grind this Urad dal and Coconut into paste.

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard seeds
3. Curry leaves
4. Jeera

Method:
1. Wash the Dal several times and cook till done by adding Turmeric.
2. Add the Chopped vegetables, Salt, Sambar Powder, Hing and Cook nicely.
3. Add the ground Paste and cook for few minutes.
4. Temper with Mustard seeds, Curry leaves and Jeera.

Serve this with Rice and Ghee or with Rotis.

2008-09-14T19:09:00.000+08:00

Vazhaithandu Poriyal

Fibre rich.
Diet food.
Contains lots of water.

Ingredients Needed:
1. Banana Stem (Fibre removed and chopped finely) - 1 cup
2. Moong dal - 1 tablespoon.
3. Salt to taste
4. Sugar - 1/2 tsp - optional
5. Grated Coconut - 2 tsps
6. Turmeric Powder (optional)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Curry leaves
5. Broken Red Chilli
Method:
1. Heat Oil in a Kadai/Pan and temper with Ingredients.
2. Add Moong dal and less than 1/4 cup of water and cook for 3 minutes, covered with lid.
3. Add the main ingredient, Banana Stem, Salt and cook till done.
Lastly, sprinkle the grated coconut and sugar and fry for a minute.

....Serve this with Sambar Rice....

Note:
1. If the stem is very tender no need to add Turmeric.
2. After Cutting the stem keep it soaked in diluted buttermilk to prevent it from darkening.

2008-09-08T15:29:00.000+08:00

Rawa Ladoo

Ladoo Made of Sooji, Sugar and Ghee.
Easy to prepare and tastes great.

Ingredients for ladoo:
1. Rawa (Bombay rawa or white Rawa) - 1 cup
2. Sugar - 1 cup
3. Ghee - 1/4cup + 3 tsps.
4. Elaichi Powder
5. Cashew nuts - broken - handful
6. Badam pieces (Optional).

This measure makes about 20 Ladoos.

Method:-
1. Roast Rawa till good smell comes, cool it and make a fine powder in mixer.
2. Powder sugar in a mixer or use readymade sugar powder (Pura Sarkkarai).
3. Melt 3 tsps of ghee and fry cashews and keep it aside.
4. Mix Rawa, Sugar powder, Elaichi Powder, Fried Cashews.
5. Melt Remaining Ghee and Pour over this mixture and mix well.
6. When it is still hot make balls.

Note:
1. Ghee should be hot then only making of ladoo is easy.
2. Can be stped for a month.
3. Increase the proportion of Sugar, if you want this Sweeter.
4. Rawa powder and Sugar powder can be made and stored for future use to make Ladoos in a jiffy.

=X= Rawa Ladoo - Quick and Easy - Tasty Bhi. =X=

2008-08-18T18:05:00.000+08:00

SabhuDhana kichadhi

Sabhudhana Kichadi is a Breakfast / Evening Snack / Upvas Khana

Ingredients needed:
1. Sago (Javvarisi) 1 cup
2. Finely Chopped Potatoes 1/2 cup
3. Powdered Groundnuts 1/4 cup
4. Salt to taste
5. Green Chillies chopped finely 2
6. Jeera 1 tsp
7. Ghee 2 tsps
8. Lime/ Lemon Juice
9. Coriander Leaves for garnishing
Method:
1. Wash Sago several times and drain water. Close with a lid and keep aside for minimum 4 hours.
2. Heat oil in a kadai, add Jeera and fry potatoes.
3. When it is almost done add Sago and mix well.
4. Now goes Powdered Ground Nuts and Salt. Mix well and allow it until fully cooked.
5. Garnish it with Lime/Lemon Juice and Coriander Leaves.

*/* Have this Morning, Afternoon or Evening - You will enjoy this. */*

2008-08-04T17:52:00.000+08:00

Red Pepper Chutney

I am Back!!!!! Nice to see you all after a long break:-)

Want more Hot and Spice in your Chutney?
Try this.

Ingredients Needed:
1. Red Capsicum 1
2. Fresh Red Chillies 3 to 4 according to taste
3. Jaggery - Little
4. Salt to taste
5. Tamarind - Small lime size
6. Oil
7. Hing

Tempering Ingredients:
1. Mustard Seeds
2. Urad dal
3. Curry leaves.
Method:

1. Chop the Capsicum and Chillies and keep aside.
2. Heat 2 tsp of Oil in a tawa and fry this Chilli pieces for a while.
3. Cool and Grind it along with Jaggery, Tamarind, Salt and Hing.
4. Heat one tsp of oil and temper the Mustard Seeds, urad Dal and Curry leaves.

Colour ful Chutney goes well with Bread, Rotis and esp with South Indian Tiffin items of Idli, dosa etc.

2008-03-09T15:42:00.000+08:00

Diamond Cuts (Salted Version)

Tea time snack, that is Kids friendly and Easy to make.

Ingredients Needed:
1. Maida 3 1/2 cup
2. Oil 1 cup ( Or use 1/2 oil and 1/2 ghee)
3. Salt to taste
4. Sugar 1 tsp
5. Sesame seeds 2 tsp
6. Pinch of soda (Optional)
7. Water to knead.
8. Oil to fry
Method:
1. In a big bowl put Maida, Salt, Sugar, Sesame, Oil, Soda and mix well.
2. Knead with water. (Use minimum water possible.) It should be thick.(Like Puri dough)
3. Keep it aside for 30 minutes.
4. Roll into 1inch thick chappathis and cut into small squares.
5. Fry in hot oil till crisp.
6. Cool and store in air tight containter.

These Crispies can be enjoyed with Tea and anytime.

2008-03-06T07:47:00.001+08:00

Shiv Darshan on Maha Shivrathiri

Mahashivrathiri marks the night when Lord Shiva performed the "Tandava".

It is also believed that on this day Lord Shiva was married to Parvati Devi.

On this day Shiva devotees observe fast and offer fruits, flowers and bel leaves on Shivalinga.

Om Nama Shivaya !
Om Nama Shivaya !
Om Nama Shivaya !

2008-02-27T13:46:00.000+08:00

Idli podi With Sesame(Ellu)

Milagai Podi - Chilli Powder - Chutney Powder.
Chief Accompaniment to all South Indian tiffin items.

Ingredients Needed:
1. Urad Dal - 1 cup
2. Channa Dal - 1/2 cup
3. Sesame seeds - 2 tablespoons
4. Idli rice - 1 tsp
5. Hing
6. Salt to taste
7. Dried red Chilli - 1/2 cup (according to taste)
8. Tamarind - small gooseberry size
9. Jaggery very little to adjust taste
10. Oil 1tsp

Method:
1. Roast No 1 to 4 separately till golden brown.
2. Heat 1 tsp oil, roast red chillies with tamarind and with little salt.
(Salt reduces the burning smell of red chillies)
3. Cool everything.
4. Make fine Powder of Red chillies, Salt, Tamarind and Hing.
5. Then add the 1 to 4 items and Jaggery. Powder it, it can be coarse or fine.

Serve this podi with Sesame Oil with Idli or Dosa.
Note:-
1. Adding Salt while roasting the chiilies, will reduce the burning effect of the chillies.

2008-02-17T14:22:00.000+08:00

Saabhudhana Vada (Javvarisi Vadai)

Traditional Maharashtrian Dish.
Sago Vada is a Upwas Khana. [Fasting day dish.]

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp

Method:
1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done.

You need not necessarily fast to enjoy this dish with Sweetened Curd. :-)

This is my submission for Potato Feast Hosted by DK of Culinary Bazaar
Also my submission for "ode-t0-potato" hosted by sia of Monsoon spice

2008-01-31T09:54:00.000+08:00

Thair Vadai (Curd Vadai)

Thair Vadai is Popular in all Parts of India and made in various versions.
In South India spicy verion is more popular than the Sweeter North Indian version.

Thair Vadai

Ingredients Needed for Vada:
1. Urad Dal - 3/4 cup
2. Moong Dal - 1/4 cup
3. Green Chillies - 2
4. Small Piece of Ginger
5. Salt to taste
6. Oil to Deep Fry
7. Ghee - 1 tsp
8. Warm Water - 5 cups ( To soak vada)

Vada making

Ingredients for Curd Mixture:
1. Grated Coconut - 2 tablespoons
2. Green Chillies - 2
3. Salt to taste
4. Grated Carrot - 3 tablespoons
5. Boondhi (Optional) - 5 tsps.
6. Coriander Leaves
7. Water - 1/4 cup
8. Thick whipped curds - 3 cups + 1/4 cup milk

Fried Vadai

Method:
1. Soak Urad dal and Moong Dal for an hour and Grind it along with Chillies, Ginger and Salt.
2. In the grinded Mixture add 1 tsp of Ghee and mix well.
3. Make vadas without hole in centre and deep fry in oil.
This measure makes 16 to 18 vadas.
4.Grind grated Coconut, Chillies and Salt and add to the whipped curds.
5. If it is too thick add 1/4 cup of water and Milk.(Milk to avoid sour smell in the curds) Make this into 2 portions. (In One portion mix grated Carrot and chopped Coriander leaves)
6. Temper Mustard Seeds and Curry leaves in 1 tsp of oil and pour over curd mixture.
7. Soak these Vadas in warm water for 5 minutes and remove excess water and put these Vadas in plain Curd mixture.
8. Pour remaining Curds and chill in fridge till use.

Thair Vadai

While serving spead some Boondhis on top. Kids would love this.

Colourful and Healthy (Oil Less ) Curd Vadas

2008-01-23T19:13:00.000+08:00

Tomato Onion Dal

Dal with Tomato and with Onion.

Ingredients Needed:
1. Moong Dal - 1/2 cup
2. Tomato - 2 (Fully Ripe) Cut into big cubes
3. Onion cut into length wise - 2
4. Green Chillies - 2 (or according to taste)
5. Salt to taste
6. Turmeric Powder
7. Hing
8. Coconut Milk - 2 tablespoon
9. Red Chilli Powder - 1/2 to 3/4 tsp
10. Jeera (Cummin Seeds) - 1/4 tsp

Ingredients for Tempering:
1. Ghee 1 tsp/ Oil - 2 Tsp
2. Mustrad Seeds - 1/2 tsp
3. Curry leaves
4. Coriander leaves to garnish.

Method:
1. Fry dal in a tawa for few minutes, Wash and Cook in a separate vessel
by adding Turmeric and Jeera.
2. In a Kadai heat Oil / Ghee, temper ingredients and fry Onions till soft.
3. Now goes the Slit Green Chilli, Chillipowder and mix well.
4. Now add cubed Tomato pieces and turn 2 times without mashing the tomatoes.
5. Add Cooked dal, 1/4 cup water, cook for 5 minutes.
6. Before removing from fire add Coconut milk.

Serve the flavourful Dal with Rice or Roti.

2008-01-15T16:33:00.000+08:00

Beauty of Kerala

God's Own Country - Kerala from my son's Camera

Elephant Quarters

Chinese Fishing Net in Cochin

View of Munar Tea Estates

Thekkady

Kerala Boat House

Kerala kalari Fight

2008-01-14T20:30:00.000+08:00

kalkandu Pongal

Traditional Sweet Pongal.
This can be prepared as Neivedhyam due to the purity of Rock Sugar.
Milk Based Sweet Pongal.

Ingredients Needed:
1. Raw Rice - 3/4 cup (Roast for a minute)
2. Milk - 3 cups
3. Saffron - Little (This gives us rich colour)
4. Rock Sugar - Kalkandu 3/4 cup
5. Ghee - 3 tablespoons.
6. Cashew, Badam, Pista, Elaichi and Pachai Karporam (Edible Camphor) for garnishing.
Method:
1. Wash several times roasted Rice, add Milk, Saffron and cook in the pressure cooker till 2 whistles and sim for 10 minutes.
2. Make a thick syrup with Kalkandu.
3. Mash Cooked rice and add to the Kalkandu Syrup and keep on stirring till syrup mixes with the rice.(5 Mins.)
4. Add 2 tablespoons of ghee .
5. Fry garnishing items (Cashew, Pista and badam) in remaining ghee and pour over Pongal.
6. Garnish with Elaichi and Pachai karporam.
!-! Pongal O Pongal with Sweet Pongal. !-!

Happy Pongal, Happy Makara Sankranthi, Happy Lohri !

2008-01-06T15:37:00.000+08:00

EriSeri

Traditional Keralite dish.
Tasty curry made with Suran (Yam) and Raw Banana (Vazhaikkai)

Ingredients Needed:
1. Yam (Suran) cut into cubes - 1 cup
2. Raw banana cut into cubes - 1/2 cup
3. Turmeric powder - 1/4 tsp
4. Hing
5. Salt to taste
6. Pepper Powder - 1 1/2 tsp (according to taste)
7. Water - 1/2 cup

Ingredients for Grinding:
1. Grated Coconut 3 to 4 tablespoons. [Can there be a Keralite dish without Coconut?]
2. Rice flour - 1 tsp

Ingredients for tempering:
1. Mustard Seeds
2. Curry leaves
3. Dried Red Chilli - 1
4. Grated Coconut - 3 tsp. (You can add more, if you like.)
5. Oil 2 tsp (preferably coconut oil)
[Here I used sunflower oil and before removing from stove I added few drops of Coconut oil.]

Method:
1. Wash Suran completely [atleast few times] and boil in 1/2 cup water by adding turmeric and pepper powder.
2. When it is 1/2 cooked add Raw banana pieces, Salt and Hing.
3. When fully cooked, add grinded paste and cook till gravy thickens.
4. Heat oil in kadai temper with mustard seeds, red chilli and curry leaves.
Now goes the grated coconut and fry till colour changes and pour over Curry.
5. Now add the Keralite touch, that is, Add few drops of coconut oil (Optional)

Go Kerala with Eriseri and Variety rice or Sambar rice.

2007-12-31T19:25:00.000+08:00

New year Wishes

Wishing All Bloggers 'A VERY HAPPY AND PROSPEROUS NEW YEAR'

2007-12-02T11:22:00.000+08:00

Cabbage Vadai

Vadai with Vegetable.
No need to add Onions.
Great tea time snack.

Ingredients Needed: (Makes 16 to 18 vadais)
1. Urad dal 1 cup (Soak in water for 1 hour)
2. Rice flour 2 tsp
3. Gram flour 2 tsp (Kadalai Maavu)
4. Salt to taste
5. Ghee 1 tsp
6. Finely chopped green chillies 2 (according to taste)
7. Hing
8. Cumin seeds, (jeera) 1/2 tsp
9. Curry leaves
10. Finely chopped coriander leaves
11. Main ingredient of this vadai, Chopped Cabbage 1/2 cup
12. Oil to deep fry
13. Grated Ginger
Method:
1. Grind Urad dal with minimum water, till frothy.
2. Add Chopped Green chillies, Curryleaves, Coriander Leaves, Chopped Ginger, Cumin seeds, Salt, Cabbage, Rice flour and Gram flour to the Urad Dal Batter and Mix well.
3. Make Vadai and Deep Fry in oil till golden Brown.

Cabbage Vadai

** Cabbage Vada is an excellent Party dish.**

2007-11-27T18:26:00.000+08:00

Kaasi Halwa with Gulkand

Halwa - Traditional Sweet Dish.
Ash Gourd Halwa.
Flavoured with Gulkand.

Ingredients Needed:
1. White Pumpkin Grated (1 cup) {measure after squeezing out the water from pumpkin. To remove water, tie the grated Pumpkin in a towel and squeeze.}
2. Sugar - 3/4 Cup + 2 tblsp
3. Gulkand - 3 tsp to 4 tsp. [Rose Petals Jam - Rose Petals, Dry fruits and Sugar.] [link:- http://en.wikipedia.org/wiki/Gulkand]
4. Ghee - 5 tsp.
5. Water - 1/2 cup to make sugar syrup
6. Cashew nuts (For garnishing) Fry and keep it aside.
Method:
1. Melt 1 tsp of Ghee in a pan and add grated white Pumpkin pieces.
2. Cook in slow flame to remove excess water and to remove raw smell.
3. Make sugar syrup to 1string consistency.
4. Pour this syrup to the cooked white pumpkin and keep on stirring.
5. When it sticks to the bottom add 2 tsps of ghee.
6. Halwa will leave on the sides, now goes the Gulkand and cook for 2 minutes.
7. Garnish with Cashew nuts, and enrich the Halwa by adding the remaining ghee.
Ash Gourd Halwa, deliciously flavoured with Gulkand is ready to be enjoyed.
Note:-
If you dont get Gulkand, and add Sugar in the ratio of 1 : 1, for every cup of grated Ash Gourd and add few drops of Red Colouring.
This is my Submission for Monthly Mingle Hosted by Meeta

2007-11-24T16:20:00.000+08:00

Karthigai Deepam

Happy Karthigai!!!

2007-11-23T09:27:00.000+08:00

Paruppu Urundai Kulambu/Morkulambu

Traditional South Indian Kulambu.
Full of Proteins.

Ingredients for making Urundai:
1. Toor dal 1 cup
2. Red chillies 3 (According to taste)
3. Hing
4. Salt to taste
5. Cumin Seeds 1/4 tsp
6. Curry leaves and Coriander Leaves.

Method:
1. Soak dal for 1 hour and grind it with other ingredients to coarse paste.
2. Heat 1 tsp of oil in kadai, splutter mustard seeds and fry this paste for 2 minutes, let it cool and make small balls and steam it.

With these Urundais can make both kulambu and Morkulambu.

Urundai Kulambu

Ingredients Needed:
1. Onion Medium size- 1 Chopped finely
2. Tomato - 1/2 chopped finely
3. Tamarind water 1 1/2 cups (Soak small gooseberry size tamarind and remove extract by adding 1 1/2 cups water)
4. Dhania Powder 1/2 tsp
5. Sambar Powder 2 tsp
6. Coconut Paste 2 tsp

Ingredients for Tempering:
1. Oil 2tsp
2. Curry leaves
3. Mustard Seeds
4. Methi Seeds
Method of Preparing Kulambu:

1. Heat oil in a kadai and add tempering ingredients.
2. Now add, chopped onion and fry till golden and add chopped tomatoes and cook for 5 minutes.
3. Now goes, coriander powder, sambar powder and Tamarind water.
4. Add salt and cook till raw smell goes.
5. Now add the steamed Urundais and cook for a minute and mix coconut extract.
6. Cook this kulambu till oil floats on top.
**Serve this with Hot Rice and Ghee.**
--------------------------------------------------------------------------------------------------

Paruppu Urundai Morkulambu

Ingredients for paste:
1. Dhania 1 tsp
2. Grated Coconut 4 tsp
3. Methi seeds 1/4 tsp
4. Urad dal, channa dal each 1/2 tsp
5. Rice 3/4 tsp
6. Dry chillies according to taste
7. Jeera 1/4 tsp.
Soak everything for 30 mins. and grind into paste.

Ingredients for Kulambu:
1. Butter Milk (Thick ) 1 cup
2. Salt to taste
3. Grinded paste
4. Hing
Mix everything and keep it aside.
Ingredients for tempering:
1. Mustard Seeds
2. Oil 1tsp
3. Curry leaves, Coridander to Garnish.

Method:
1. Heat oil and Mustard seeds and Curryleaves and pour in the curd mixture.
2. Add prepared urundai and bring it to boil.(Not more than 3 minutes)
3. Garnish with coriander seeds.

Serve with Hot Rice.

The Kulambus can be prepared with no or less vegetables.

Pick your Choice of Kulambu, Make it and Enjoy !

This is my Submission for JFI (Toor Dal) Hosted by Linda

2007-11-19T12:53:00.000+08:00

Palak Pulav

Pulav with a tasteful difference
Pulav that is Colourful and with lots of Vegetables.

Ingredients needed:
1. Basmati Rice 1 cup (I had used Jeeraga Samba Rice)
2. Cubed vegetables (Carrot, Cauliflower, Potatoes)
3. Palak - One bunch
4. Salt to taste
5. Lemon/Lime Juice 1 tsp
6. Pulav Masala ( 2Elaichi, 1Bay leaf, 1 inch Cinnamon, 3Cloves)
7. Garlic - 2 cloves
8. Fennel seeds (Sombu / Saunf) - 1/2 tsp
9. Green Chillies - 3 (according to taste)
10. Onion - 2. Sliced length wise
11. Cumin Seeds - 1/2 tsp
12. Oil 2 tablespoons + 1 Tablespoon Ghee
13. Water - 13/4 cup
Method:
1. Wash Rice, drain water and keep it aside for a good 1/2 hour.
2. Heat 1 tsp of Oil in a Pan, add washed Palak, Garlic, Green Chillies and Sombu. (Fennel seeds)
3. Fry this for about 3 minutes, Cool and Grind into paste adding little salt.
4. Heat Oil and Ghee in a pressure cooker, Add Pulav Masala and Cumin seeds.
5. Add Onions and fry till golden brown.
6. Now goes the Chopped vegetables. Fry for about 3 minutes and add the Palak Paste.
7. Fry till you get a nice aroma and add the washed Basmati Rice, Salt and lemon Juice.
8. Mix with water and Pressure cook till done.

Serve this Green and Delicious Pulav with any Raita.

2007-11-15T18:08:00.000+08:00

Keerai Vadai

Spinach Vada.
Tea Time Snack or Party Snack.

Ingredients Needed: (Makes 16 -18 vadai)
1. Urad Dal - 3/4 cup
2. Tuar Dal - 1/4 cup
3. Raw Rice - 2 tsp
4. Dried Red chillies - 3 (according to taste)
5. Hing
6. Jeera (Cumin) or Fennel Seeds (Optional)
7. Ghee - 1 tsp
8. Salt to taste
9. Oil to deep fry
10. Chopped Greens 1 cup (I used Amaranth)
Method:
1. Soak Urad dal and (Tuar dal and Rice ) separately for 1 hour.
2. Grind it along with Salt, Red Chillies and Hing.
3. Add Jeera or Fennel, Ghee and Chopped Greens to the Grounded paste
mix well.
4. Make vadas and Deep fry in hot oil till crisp.

Keerai Vadai - Crunchy and Tasty. Best had with Mint Chutney.

2007-11-12T08:34:00.000+08:00

Semiya Biryani

Vermicili Biryani.
Quick and Easy dish.
Make a difference with this dish in Picnic and Parties.

Ingredients Needed:
1. Vermicili (Semiya) 1 cup
2. Cubed Vegetables (Carrot, Beans, Peas, Cauliflower, Potato, peas) 2 cups
3. Onion - Sliced lengthwise 1
4. Salt to taste
5. Water 1-3/4 cup
6. Ghee - 1 tsp
7. Oil - 3 tsp
8. Chopped Tomato - 1

Grind into Paste
1. Onion - 1/2
2. Ginger - 1inch Piece
3. Garlic Pods - 2
4. Coriander Powder - 1/2 tsp
5. Green Chillies (According to taste)
6. Fennel Seeds - 1/4 tsp
7. Garam Masala - 1 tsp
8. Grated Coconut - 2 tsps
9. Turmeric powder - 1/2 tsp
Grind the above items into paste.

Ingredients for Tempering
1. Bay leaf - 1
2. Cumin Seeds - 1/4 tsp
3. Pepper - few

Method:
1. Heat Ghee in a pan and fry semiya till golden brown and keep it aside.
2. Heat Oil and add tempering Ingredients.
3. Fry Onions till golden brown.
4. Now goes the Paste, Cubed Vegetables and fry in slow fire for 5 minutes or till Oil floats on top.
5. Now add water and chopped tomatoes, let it boil.
6. Add Semiya and Cook till done.
Garnish with Coriander and Mint leaves

.:. Enjoy the Semiya Biryani with Raita. .:

2007-11-06T08:53:00.000+08:00

Vellai Paniyaram

Another Chettinad Traditional, Diwali dish.

Ingredients Needed:
1. Rice 1 cup (Measure flat one cup)
2. Urad dal 2 tablespoons (Or add urad dal to make one full cup with rice)
(ie. One flat measure of rice and add remaining portion Urad dal to cover one full cup measurement)
3. Salt to taste
4. Milk
5. Sugar 1 tsp
6. Oil to deep fry.
Method:
1. Soak rice and Dal together for 2 hours and grind into fine paste.
(Without any granuals)
2. Add Salt, Sugar, Milk and Mix well like pouring consistency.
3. Heat Oil in a Kadai, pour one ladle of grinded paste in Oil and Cook in
slow flame.
4. Trun the other side and cook for a minute. (Should not be over fried.)
5. Drain well and keep it in a absorbent paper to remove excess oil.
6. Serve Hot with Onion Chutney or Tomato Chutney.

Happy Deepavali with these Chettinad dishes.

This is my submission for JFI Special Edition hosted by Vee

2007-11-02T19:52:00.000+08:00

Kalkkandu vadai

Chettinad Diwali

Spicy Vadas are normal. How about a Sweet Vada?
Recipe from Chettinad.
Chettinad is famous for its Culture, Heritage, Mansions and of course its Cuisine.
Thanks to A, for this Recipe.

Ingredients Needed:
1. Urad Dal 1 cup
2. Sugar Candy 3/4 cup (Kalkandu) (Rock Sugar)
3. Grated Coconut 2 tablespoons (Optional)
4. Elaichi POwder
5. Pinch of Salt
6. Oil to deep fry
Method:
1. Soak Urad dal for 30 minutes, wash them and drain excess water.
2. Wipe soaked urad dal with a cloth and grind it along with the Sugar candy. (No Need to add water)
3. Now add grated Coconut, Elaichi Powder, Salt and Mix well.
4. Make small size vadas and deep fry in oil.
Note:
1. Vada should get immersed in Oil while frying.
2. While frying the vada will puff up.
3. Never use sugar for this vada.
4. If it is watery add 1 or 2 tsps of Maida.
5. This vada can be retained for 4 days.

This is my submission for Special Edition Jhiva hosted by Vee

2007-10-30T10:11:00.000+08:00

Mixture

Snack that is a Mix of 4 to 5 items.
South Indian style Mixture is presented below.

For that you need:
1. Kara Boondhi - 2 cups [Method given below]
2. Oma Podi - 2 cups [Method given below]
3. Fried Thick Aval (Poha) - 2 cups
4. Ground Nuts - 1/2 cup
5. Chutney Dal - 1/2 cup (Pottukkadalai)
6. Cashew Nuts - 1/4 cup
7. Curry leaves - 2 Sprigs

Items for Mixture Masala.
1. Dry Red Chillies 6 to 7
2. Hing
3. Salt
4. Sugar
5. Ghee 1 tsp

Making of the Boondhi
1. Besan - 3/4 cup
2. Rice flour - 1 tsp
3. Salt to taste
4. Chilli Powder to taste
5. Oil tsp
6. Water

Method:
1. Sieve the flour and add Salt, Chilli Powder, Oil and make it to Bajji Batter Consistency with water.
2. Heat Oil in a Kadai, make Boondhi with Boondhi laddle.
3. Drain Oil and Keep it aside.
Boondhi Making refer here.

Making of the OmaPodi
1. Besan - 1 cup
2. Rice flour - 1/4 cup
3. Salt to taste
4. Chilli powder
5. Finely crushed Omum (Ajwain) or Omum Water
6. Water
7. Ghee or Hot Oil - 1 tsp

Method:
1. Mix everything Chappathi dough consistency.
2. In a Kadai squeeze Omapodi direct into the oil using Murukku or Omapodi press.
3. Drain and Keep it aside.

Making of the Mixture:-
1. Deep fry Aval (Thick poha) in Oil, drain and keep it aside.
2. Deep fry Cashew nuts, Ground nuts, Chutney dal and keep it aside.
3. In same Oil fry curry leaves. (be careful)

Mixture Masala:-
In small kadai or in same oil deep fry Red chilli and grind into powder along with
Salt, Hing and Sugar.

Mix everything in a Container or Paper and on top of it add mixture Masala .
On top of mixture Masala add one tsp of Hot Ghee and Mix with both hands.
Till masala coats to everything.

Store in an air tight container and you can use it for even a month.

Enjoy the festival time Snack with family and friends or even while watching TV.

2007-10-27T21:04:00.000+08:00

Milagu Aval

Pepper and Jeera flavoured Aval - Poha.
Easy to make.

Ingredients Needed:
1. Rice Flakes - Poha or Aval - 2 cups
2. Salt to taste
3. Pepper 2 tsp
4. Cumin (Jeera) 3 tsp
5. Oil 2 tsp
6. Ghee 1 tsp
7. Curry leaves
8. Mustard Seeds
9. Urad Dal
10. Channa dal
11. Dry Red Chillies (Broken) 1

Method:
1. Make a coarse Powder of Pepper and Jeera.
2. Wash Aval and keep it aside.
3. Heat Oil in a Kadai. Add Mustard seeds, Urad dal, Channadal, Dry red Chillies and Curry leaves .
4. When Dal becomes Red, add Pepper Jeera Powder, Ghee and the Main ingredient Aval, Salt and Mix well.

Healthy and Tasty Milagu Aval is ready.

.::. Have this Hot on a Rainy Day with Morkuzhambu. .::.

2007-10-24T10:10:00.000+08:00

Pongal - The Harvest Festival of Tamil Nadu

What is Pongal?

a) Is it the dish that tamilians have for breakfast?
b) Is it the 4 day Thanksgiving festival celebrated in the month of January in tamilnadu?
c) Does it mean "to boil?"
d) All of above
For those familiar, they would automatically pick the option" d".

Pongal is the quintessential harvest festival of Tamilnadu and a traditional occasion for giving thanks to nature, for celebrating the life cycles that give us grain.

A Tamil saying goes on that "Thai Piranthal Vazhi Pirakkum" meaning that when the month of Thai dawns there will be way of love, peace, harmony, prosperity, joyness in everyone's life.
The first day is called 'Bhogi Pongal', the second day 'Surya Pongal' and the third day 'Mattu Pongal'. Bhogi Pongal is celebrated as a family festival. It is the day for spring cleaning. All old and unwanted things are thrown away or burnt.

The second day is dedicated to the sun (Surya) when Pongal is boiled by women and offered to the sun. Friends greet one another by asking Have you boiled the Rice?

Mattu Pongal, the third day is a day dedicated to the worship and veneration of the cattle. The cattle are bathed, decorated and their horns are painted in bright colours.

The Fourth day is known as Kanu or Kannum Pongal day. Its a day when the women prays for the prosperity of their family and of their brothers should prosper.

Pongal in other parts of India

Makar Sankranti
In the North Indian states of India, people celebrate this day as Makar Sankranti. The most exciting thing about this festival is the kite flying. People believe that the direction of the wind changes on that day, and so they all come out into the streets to fly colorful kites and capture as many as possible.

Kanumu
On Kaanum Pongal, elaborate powdered chalk designs of the sun god, Surya are drawn. As soon as the auspicious month of Thai is underway, Surya is worshipped.

Lohri
In Punjab, people celebrate Lohri in January on what they believe is the coldest day of the year. With the cold winds blowing they celebrate by dancing the bhangra around a fire, which is fed with sugarcane, rice and sesame seeds. People sing folk songs that tell of a good harvest, which is a blessing from the gods.

Bihu / Bohaggiyo Bhishu
This is the greatest festival of the Assamese people, who observe three Bihus. The three Bihus, constitute a festival complex and are celebrated at various stages of the cultivation of paddy, the principal crop of Assam.

Bhogi
The first day is Bhogi and is in honor of Indra the god of rain. There are many legends told about this day. The day begins with a til (sesame) oil bath and in the evening there is a bonfire in which all the rubbish in the house is burnt.

Hadaga Festival
The Hadaga festival in Maharashtra is to pray for a good monsoon and a good harvest. As Indra is the god of rain, people sing songs to Indra and pray for rain. Pictures of the elephant which is Indra's vehicle are drawn everywhere to invite the God.

Pongal Recipes

1. Venpongal
2.Sarkkarai Pongal
3.Puran Poli On Bohi Day

This is my submission for Viji's RCI Tamil Festival

ref:pongalfestival.org

2007-10-22T12:23:00.000+08:00

RCI -Tamil Festivals Thiruvathirai

Marghazhi Month, is the most sacred month in the Tamil Calendar (Mid Dec- 1st week of Jan). At this time of the year, thw world over enjoys cool nights and not too warm days and it is a welcome month in Tamilnadu that goes through hot weather most of the year. Vaishnavites consider it sacred to worship Lord Krishna in this month, Saivites pray to Lord Shiva. Not to mention the Holy and Merry Christmas that falls in this month.
Elaborating the Saivite practice, In this month on the Thiruvathirai Star day Saivites fervently perform Pooja for Lord Shiva (Nataraja).
It is significant that one of the six anointing ceremonies of Lord Nadarajah takes place on this day. Further Lord Nadarajah comes out in a procession of this day to give Darshan to his devotees.
During this day in all Shiva Temples, grand poojas are held, delighting the Shiva worshippers.
Chidambaram Kovil, Perur Pattesswaran Kovil are some of the temples celebrate this day grandly.

Festival Day Special Dish:-

Thiruvathirai kali
Thaalagam and Butter.
************************************************************************************

Diwali
Diwali, also called Deepavali, is a major Indian festival that is very significant in Hinduism. Known as the "Festival of Lights," it symbolizes the victory of good over evil, and lamps are lit as a sign of celebration and hope for humankind. Fireworks are associated with the festival.

Festival Day Special Dish:-

Diwali Legiyam
Boondhi Laddu
Jangiri
Mullu Murukku
Kara Sev
Ribbon Pakkoda

*************************************************************************************

Karadayan Nonbu

During karadayan nonbu women invoke the blessings of Gowri devi to attain such a husband for all seven births.
Unmarried girls pray for a good husband and married women pray for their husband's long life. It is celebrated during the 1st day of Panguni month.
(Mid March)
During this day Sathyavan Savithiri prayed to Lord Yama and freed her husband Sathyavan from him.

We also Pray to Goddess Kamakshi on this day and ask for the wellness of our husband's life.

Festival day Special Recipes:-

Nonbu Adai - Sweet Version
Nonbu Adai -Salted Version

*************************************************************************************

TAMIL NEW YEAR

The month of Chitthirai has arrived and with it the Tamil New Year’s Day; April 14th – an occasion for celebration for Tamilians all over the world.

The highlight of the festival is the 'Maanga Pachadi' (a dish made of raw mangoes, jaggery and neem flowers), which is at the same time sweet, sour and bitter. This signifies all the different aspects of our life.

Festival Special Recipes:-

1. Maang0 pachadi
2. Neermore
3. Kosumalli
4. Panagam

This is my submission for RCI(Tamil Festivals) Hosted by Viji of VCuisine.

2007-10-21T17:57:00.000+08:00

Moong Dal Halwa

Dal Halwa. Traditional Indian Halwa.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa.

Ingredients Needed:
1. Yellow Moong dal - 1 cup
2. Sugar - 1 1/2 cups
3. Ghee - 4 +1 tablespoons
4. Elaichi Powder
5. Cahsew Nuts and Grated Badam
6. Milk - 2 1/4 cup
Method:
1. Dry roast Moong Dal till golden colour. (At this stage you get a nice aroma.)
2. Cool it and Fine Powder it.
3. Heat 4 tablespoons of Ghee in a kadai (preferably non-stick) fry the moongdal Powder in slow flame for 4 minutes.
4. Boil Milk in a vessel and pour it over this dal mixture and cook till done. (You get a glitter on this, If it is fully cooked.
5. Gradually add Sugar and mix well, stir well to make this a lump and ghee oozes out from the edges.
Halwa Test:- If you touch with wet finger, it should not stick, then Halwa is done

Garnishings:- 1. Garnish with Elaichi Powder.
2. In remaining ghee fry cahsewnuts and pour over halwa and mix well
3. Before serving garnish with grated badam.
For even richer taste, add sugarless Khoya at the end.

::~ Halwa that is Healthy and Protein rich. ~::.

Wheat Halwa is a regular during Diwali time. For a change Why don't you try Moongdal Halwa?

This is My submission for RCI (Tamil Festival) hosted by Viji

See for Wheat halwa and Badam Halwa recipes here.

2007-10-20T10:10:00.000+08:00

.::. Happy Dassera to All .::.

FAHC - Donation Drive

Children are our foundation for future. Our dreams and aspirations of our own children can easily be fulfilled as we do have reasonable means.

What about those who do not have the means? What about their dreams and aspirations? Efforts that aim at providing support to those, need to be appreciated and if possible, contributed and supported well.

To that purpose we can take a small step of Feeding a Hungry Child.

As part of spreading the fund collection effort with VKN and Indira I link the details of the FAHC Project.

Please spread this and also widen the smile of a Hungry Child with your contribution by clicking on the link below:-

2007-10-12T17:25:00.000+08:00

Tomato Coriander Chutney

Tired Off Coconut Chutney. Here is an "attractive" tasty alternative.
Tomato and Coriander don the Main roles in this Chutney.

Ingredients Needed:
1. Fully ripe Tomato 3
2. One small Bunch of Coriander Leaves
3. Garlic Pods 3
4. Salt to taste
5. Oil 2 tsp
6. Dry Red chilli according to taste
7. Channa dal 1 tsp
8. Urad dal 1 tsp
9. Methi Seeds few
10. Jeera Pinch
11. Hing

Ingredients for Tempering:
1. Mustard Seeds
2. Oil 1 tsp
3. Curry Leaves

Method:
1. Heat Oil in a Kadai or Pan. Add Dry Red Chillies, Urad Dal, Channadal, Jeera, Methi and Garlic.
Fry till golden brown and keep it aside.
2. Now fry Tomato Pieces till mushy and add coriander leaves and fry for a minute.
Cool it.
3. Grind this by adding Salt and Hing.
4. Temper with Mustard seeds and Curry leaves.
.::. Have this Red, Spicy chutney Hot with Hot Idlis, Dosas, Kuzhi Paniyarams, Chappathis, etc. etc. .::.

2007-10-01T14:42:00.000+08:00

Vazhaithandu Curd Pacchadi (Raita)

Banana Stem contains lot of Fibre.
It is very good vegetable for those who suffer from Kidney stones.
It act as a Slimming agent.
The tender core of the banana plant's trunk is also used, notably in the Burmese dish mohinga, Bengali and Kerala cooking.
The juice extract prepared from the tender core is used to treat kidney stones.
The Menutoday is Banana Stem Raita.

Ingredients Needed:
1. Banana Stem (cut into small pieces after taking out fibre)
Keep Immersed this cut stem in ButterMilk Water.
Ie. Add 2 tsp of curd to water.
2. Salt to taste
3. Hing
4. Curds

Ingredients for Grinding:
1. Grated Coconut 2 tsp
2. Green Chillies 1 (According to taste)

Ingredients for Tempering:
1. Oil 1 tsp
2. Mustard Seeds
3. Urad dal
4. Dry red Chillies
5. Curry Leaves

Method:
1 Steam Banana Stem adding little salt.
2. Cool and add to curds.
3. In that curd Mixture add grinded paste.
4. Temper the ingredients in oil and Pour over Pachadi.

Have this Delicious Raita with Biryani, Roti etc.

This is my Submission forJFI(Banana) Hosted by Mandira of Ahaar

2007-09-28T18:05:00.000+08:00

Banana Chappathi

Chapati with Banana.
Kids friendly evening snack.

Ingredients Needed:
1. Fully Ripe Banana 1 (Small)
2. Cashew Powder 2 tablespoons
3. Sugar 2 table spoons
4. Elaichi Powder
5. Pinch of Salt
6. Wheat flour 1 cup
7. Ghee

Method:
1. In a Bowl, take Banana, Sugar and mix well with hands and make into a paste.
2. Now goes, Cashew Powder, Elaichi Powder, Salt and Wheat flour.
3. Knead well without adding water. (Moisture from the banana itself enough to knead the dough)
4. In a Hot tawa, make Chappathi, by applying Ghee on both sides.

.::. Serve the Fruity, Sweety Chappathi Hot. .::.

This is my submission for JFI (Banana) Hosted by Mandira of Ahaar

2007-09-21T19:37:00.000+08:00

Udipi Sambar

You would have enjoyed in the food in Udipi restaurants.
They serve a Unique sambar that is an excellent partner to Fluffy Idlis.
Traditional recipe of Karnataka.

Ingredients Needed:
1. Toor Dal 1 cup
2. Ripe Tomato 3 Nos
3. Onions Finely chopped
4. Home made sambar Powder 2 tsp
5. Tamarind paste 1 tsp
6. Hing
7. Salt to taste
8. Turmeric Powder
9. Any Sambar vegetables (Drumstick, Pumpkin, Brinjal, Okra etc..)
10. Jaggery Gooseberry size

Ingredients for Grinding:
1. Dhania (Coriander seeds) 2 tsp
2. Dry Red Chillies 4 (According to taste)
3. Raw Rice 1/4 Tsp
4. Grated Coconut 2 tsp
5. Elaichi 1
6. Cinnamon Stick 1 small piece
7. Cumin seeds very little
8. Fenugreek seeds few
9.Grated Coconut 1 tsp
Fry the above ingredients with little oil and Grind it into coarse paste.

Ingredients for tempering:
1. Oil
2. Mustard Seeds
3. Curry leaves.
4. Dry Red Chillies
5. Coriander Leaves for Garnishing
Method:
1. Pressure Cook dal, Tomato, Onion Pieces, Turmeric, Hing, Sambar Powder.
2. In a Kadai/Pan,heat oil temper with Mustard seeds, Curry leaves. Add Vegetables and fry for a minute.
3. Pour 1/4 glass of water and cook till the vegetables done.
4. Now goes Tamarind pulp/paste, Grinded Paste, Cooked dal mixture and Jaggery.
5. Boil till it gives good aroma.
6. Garnish it with Coriander leaves.

* Enjoy this delicious Sambar Hot with Idlis, Dosas, Wadas etc...etc... *

This is My submission for RCI (Karnataka) hosted by Asha of Foodieshope

2007-09-13T10:05:00.000+08:00

Akki Roti(Rice Roti)

Traditional Kannadiga dish.
Roti made of Rice.

Ingredients Needed:
1. Rice flour (I had used Idiyappam Flour) - 1 cup.
2. Salt to taste.
3. Coriander - Finely chopped.
4. Grated Carrot
5. Grated Coconut 2 tsp
6. Cumin Seeds 1 tsp
7. Oil 1 tsp
8. Hot water to knead
Method:

1.In a bowl add Rice flour, Salt, Chopped Coriander Leaves, Grated Coconut, Grated Carrot and Cumin Seed.Mix them well.
2. Slowly add Hot water to knead the dough. (Like Chappati dough).
3. Apply little oil and Keep it aside.
4. Heat Dosa Pan. Dip your hand in water and take a small ball of and dough
spread in a pan like Chappati. Sprinkle some water on Roti, close with lid and cook.
5. Turn the other side apply some oil and cook for few minutes.
Enjoy this Traditional Kannadiga dish with Any Spicy Chutney.

Turn Kanndiga for a day or for this dish and its worth it.

Akki Roti Served with Gojju

This is my Submission of RCI (Karnataka) hosted by Asha of Foodieshope

2007-09-10T17:48:00.000+08:00

Onion Chilli Gojju

Gojju - Yet another dish from the Karnataka tradition.
Spicy version with some help from Asha's Blog to prepare this.

Onion Chilli Gojju

Ingredients Needed:
1. Small (pearl) Onion - 30 to 40 Nos.(Finely Chopped)
2. Green Chillies - 8 to 9 (According to taste)(Slit length wise)
Today I used Thai Yellow Chilli.
3. Tamarind - Small lemon size
4. Jaggery
5. Hing
6. Salt to taste
7. Water 1-1/2 cups

Gojju Ingredients

Ingredients For Powder:
1. Coriander Seeds - 1 tsp
2. Chutney Dal - 1 tsp
3. Pepper - 1/4 tsp
4. Cumin Seeds - 1/4 tsp
5. Dry Red Chillies - 1 to 2
6. Urad Dal - 1/2 tsp
7. Methi Seeds - 1/4 tsp
Dry roast everything and make into Powder

Gojju Powder Ingredients

Ingredients for Tempering:
1. Oil 2 tablespoons
2. Mustard Seeds
3. Channadal
4. Urad dal
5. Curry leaves

Yellow Chillies

Method:
1. Heat Oil in a Kadai and Add the tempering Ingredients.
2. Add Chopped Onions and Chillies fry well for 5 minutes.
3. Soak Tamarind in water and take out extract.
4. Add tamarind extract, Salt and Jaggery.
5. Cook till raw smell goes. (Say 10 to 13 minutes) in Medium flame.
6. Add Gojju Powder and cook till thickens.

Tangy, Spicy, Sweet Gojju - Taste of Karnataka..

This is my submission for RCI (Karnataka) hosted by Asha of Foodieshope

2007-09-07T20:28:00.000+08:00

Vegetable Saagu

=> Traditional Kannada dish.
=> Kannada style kurma.

Ingredients Needed:
1. Mixed Vegetables - 2 cups (Beans, Carrot, Cauliflower, Chow-chow, Peas, Potato--Cut into cubes)
2. Onion finely chopped - 2
3. Tomato finely chopped - 2
4. Hing
5. Salt to taste
6. Turmeric Powder
7. Water - Little
8. Lemon/Lime Juice 2 tsps

* Boil vegetables with little salt and turmeric and keep it aside.

Ingredients for paste:
1. Channa dal - 1 tsp
2. Chutney Dal - 1/2 tsp
3. Coriander seeds - 2 tsps
4. Cloves - 2
5. Cinnamon stick small piece
6. Dry Coconut (Kopra) Grated - 2 tablespoons
7. Dry Red Chillies
8. Pepper Corns few
9. Jeera - 1/4 tsp
10. Oil - 1 tsp
* Fry the above ingredients till golden brown, Cool and Grind into fine paste.

Ingredients for Tempering
1. Mustard seeds
2. Urad dal
3. Curry leaves
4. Oil 2 tablespoons
Method:
1. Heat Oil in a Kadai, Temper the ingredients.
2. Fry Chopped onion pieces till golden brown, now add chopped tomato and fry till it becomes pulp.
3. Now goes the grinded paste and fry till good aroma comes.
4. Add boiled vegetables and cook till gravy thickens.
5. Squeeze lemon juice and garnish with Coriander leaves

<> Rice and Roti are Great combines for Veg Saagu.. <>

This is my Submission for RCI (Karnataka) Hosted by Asha of FoodiesHope

2007-08-31T20:51:00.000+08:00

Vella Seedai

Sweet Version of Seedai.
Made of Jaggery Syrup.

Ingredients Needed:
1. Fried and Sieved Rice Flour (as in Salt Seedai) ~ 1 cup
2. Jaggery ~ Little More than 1/2 cup.
3. Salt ~ A Pinch
4. Grated Coconut ~ 2 tablespoons
5. Til (Sesame) ~ 1/2 tsp
6. Butter ~ 3/4 tablespoon
7. Urad Dal powder ~ 3/4 tsp
8. Water ~ 1/2 Cup to make syrup
9. Elaichi Powder
Method:
1. In a bowl take Rice Flour, Urad Flour, Salt, Grated Coconut, Til, and Butter, mix well and keep it aside.
2. Immerse the Jaggery in water and Keep it aside for 10 minutes.
3. Once the Jaggery is dissolved, filter the water out and heat it to make a syrup.
4. For checking the syrup, Take a small bowl of water.
Test for the Syrup consistency:- Pour few drops of syrup in it and the syrup should not dissolve in water. It should loose its shape, while removing it by
hand from the water. (In tamil we call this Thakkali Padham) (Adhirasam Padham).
5. Pour this Syrup to the Rice flour mixture, mix well and keep it aside.
6. Knead well and keep it in airtight container.
7. Next day make medium size balls, dry it for 30 minutes and fry it in oil till dark brown.

Test for Seedai:- While frying, cracks should develop.
.:. Sweet Seedai makes the Krishna Jayanthi more Sweeter .:.
Note:
1. If syrup is not in perfect consistency while frying all balls will loose it shape.
2. If more jaggery is added, it will dissolve in Oil while frying.
3. Seedai, if made one day later, it willl have an even more rich taste.
4. Roast Urad dal without adding oil till golden brown,powder and sieve it.

Vella Seedai

2007-08-29T21:15:00.000+08:00

Uppu (Butter) Seedai

Another Traditional Snack - Seedai.
A Krishna Jayanthi regular.

Seedai making needs you to be near Hot Oil for a long time. Also you need to be careful, as it may splutter, while frying.
I share with you the some of the tips in making seedai that would make it easy for you.

Ingredients Needed:
1. Rice Flour - ( Wash 2 times and dry in a towel and dry grind into powder sieve and keep aside) 1 cup
2. Urad Flour - 1 tsp
3. Butter - 1 1/2 tablespoons
4. Salt to taste
5. Hing
6. Jeera - 1/4 tsp
7. Sesame seeds (Til) - 1/2 tsp
8. Grated Coconut - 2 tablespoons
9. Water to knead
10. Oil to deep fry
Method:
1. Fry Rice flour in a Kadai . (You should be able to draw lines with this flour)
2. After frying cool it, sieve and measure one cup.
3. Sieve Urad flour and add to the rice flour.
4. In this mixed flour add Jeera, Til, Salt, Hing, Butter and Grated Coconut.
5. Mix well with hands, sprinkle some water and knead .
6. Make small balls and dry it in a towel or paper for minimum 30mins.
7. Heat Oil in a deep Kadai.
8. Prick the rice balls once with a clean needle or toothpick to release the air content in it. [The air content is what makes the Seedai splutter.]
9. Slowly drop a handful of these balls into the Oil and fry till crisp.
10. Cool it and store in a Air-Tight Container.

Note:
1. Drying of Rice balls is important.
2. Never make the balls so round and smooth.
3. You can use store bought Rice flour too, though at times the colour of the Seedai may turn out little dark.
4. Roast Urad dal till golden brown ,powder and sieve it.

2007-08-28T21:09:00.000+08:00

Rockin Girl Award

Am thankful to Prema of My Cook Book for passing me the RockinGirl Blogger Award.

I had been very inactive in the past couple of months, this award has brought me into the thick of things.

I would like to pass this prestigious awards to the deserving:-

1. Seema of Recipe Junction

2. Meena of Cooking Pleasures

3. Lakshmi of Veggiecuisine

2007-08-21T20:55:00.000+08:00

Vella Pidi Kozhukkattai

Jaggery and Rice [Idli rice or Raw rice] makes this Traditional Sweet Snack.

Ingredients are for a measure of 10 Nos.
1. Raw Rice 3/4 cup
2. Jaggery 3/4 cup
3. Grated Coconut 2 tablespoons
4. Pinch of Salt
5. Water 2 cups
6. Ghee 1 tsp
7. Elaichi Powder
Method:
1. Clean the rice with a dry towel to remove the husk and dust, if any.
2. Dry roast in a pan till light brown.
3. Cool it and make a thin rawa consistency powder.
4. Mean time, soak jaggery in water and keep it aside.
5. Now filter the Jaggery water to remove the mud and dust. Let it boil in a pan.
6. Add Grated Coconut, Ghee, Salt, Elaichi powder and Rice Rawa. Mix thoroughly.
7. Close with a lid and cook for 5 minutes.
8. When it is still warm make oblong balls and steam it...

Traditional, Healthy Snack for a Festival day. *

Note:
1. If rice is not fried properly, the steaming will
* not cook the rawa properly.
2. If you are using Raw rice, no need to wash it.

This is My submission for JFI(Rice) hosted by Sharmi of Nivedhyam

2007-08-16T18:56:00.000+08:00

Vaangi Bhath

Lunch box, Picnic and Get together Recipe.

Ingredients Needed:-
1. Cooked Rice 1 cup (Cooking must be such that each grain is separate.)
2. Brinjal pieces 3/4 cup
3. Salt to taste
4. Tamarind Pulp 3 tsp
5. Turmeric Powder 1/4 tsp
6. Ghee 1 tsp

Ingredients for Making into powder:-
1. Coriander Seeds - 2 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dried Red Chillies - 4 (according to taste)
5. Fenugreek Seeds - 1/4 tsp
6. Cumin Seeds - 1/4 tsp
7. Cinnamon stick - one small piece
8. Green Cardamom - 2
9. Dried Kopra or Grated Coconut - 2 tablespoons
Roast everything with 1/2 tsp oil till golden brown.
Cool and powder these.

Vangi Bhath

Ingredients for tempering:-
1. Mustard Seeds
2. Urad dal and Channa dal 1/2 tsp each
3. Curry leaves
4. Ground Nuts
5. Cashew Nuts

Method:-
1. Heat 2 tsp of Oil in a Kadai and add tempering ingredients.
2. Now add Brinjal Pieces and fry for 5 minutes.
3. Then goes the Tamarind pulp, Turmeric and Salt. Cook till done.
4. Add 2 table spoons of Powder, Cooked Rice, Ghee and Mix well.
5. Check for Salt and Spice.

_/*\_ Serve this Brinjal Rice Meal hot with Papad and Raita. _/*\_

This is my submission for JFI(Rice) Hosted By Sharmi of Neivedyam

2007-08-01T15:16:00.000+08:00

Pitlai

Pitlai is a thicker version of sambar which is served with Paruppu sadam. [Dal Rice]
Pitlai can be prepared with Bitter gourd, Brinjal etc.
Another version of this Pitlai can be made with Vegetables and Chickpeas.

Ingredients Needed:
1. Bitter gourd 3 (Cut into round pieces, apply salt and keep it aside for 30 minutes)
2.Tamarind water 1 cup (small gooseberry size tamarind soaked in water)
3. Salt to taste
4. Turmeric Powder
5. Jaggery
6. Hing
7. Cooked Chick peas (Optional)
8. Cooked Tur Dal 1 cup

Ingredients for Paste
1. Dhania seeds (Coriander) 2 tsp
2. Channa dal 1 tsp
3. Urad dal 1 tsp
4. Black pepper 6 to 7 nos
5. Dry red chillies 3 to 4 (according to taste)
6. Grated coconut 4 tablespoons.
7. Rice 1/4 tsp
8. Oil 2 tsp

Ingredients for tempering:
1. Mustard seeds
2. Curry leaves
In oil add all items except coconut and fry till golden brown and keep it aside In same oil fry grated coconut till golden and keep it separate. Add 2 tablespoons of fried coconut to the above ingredients and make coarse paste.
Method:
1. Squeeze Bitter gourd pieces to remove excess bitterness.Cook separately with turmeric powder and keep it aside.
2. In a vessel pour tamarind water, cooked Bitter gourd pieces, Hing, Salt, Jaggery and cook till raw smell of tamarind goes.
3. Now goes cooked Tur dal, Chickpeas, Grinded paste and cook till gravy thickens.
4. Temper with Mustard seeds, Curry leaves and pour over this pitlai.
5. Now add remaining fried coconut.

# Serve hot with rice. #

To give crunchy bites, I had added while tempering 2 tsp of channa dal.

2007-07-23T20:10:00.000+08:00

Paalak Paneer

Palak Paneer - a traditional dish of North India.
Gravy dish cooked with Spinach and Paneer.

Ingredients needed:
1. Spinach - 2 bunches
2. Paneer - 200 Gms
3. Green Chillies
4. Fennel Seeds - 1/2 tsp
5. Onion - 2 (Use 11/2 to make paste, 1/2-finely chopped)
6. Tomato - 1
7. Dhania powder - 1/2 tsp
8. Butter - 2 tsp
9. Garam masala - 1 tsp
10. Curd and Milk Malai - 1 tsp each
11. Salt to taste
12. Ginger - 1 inch piece
13. Garlic - 2 pods
14. Turmeric Powder
15. Chilli Powder
16. Jeera
Method:
1. Boil Spinach with little Salt and Sugar and Keep it aside.
2. In a tawa heat butter and fry paneer pieces and keep it aside.
3. In same butter, fry Onion, Tomato, Green chillies, Ginger, Garlic and finally add Coriander powder and switch off.
4. Blend Palak and keep it aside.
5. Make paste from onion mixture and keep it aside.
6. Heat oil in a pan, add jeera seeds and fry chopped onion till colour changes.
7. Add Onion Masala paste and fry till oil separates from sides.
8. Now add chilli powder, Turmeric Powder.cooked palak water and cook for few mts.
9. Now goes grinded palak, little water, fried paneer pieces and Garam Masala, cook for few minutes.
10. In a small cup mix curd and milk mixture, pour over palak gravy.
~ Palak Paneer goes well with Hot Rotis. ~

2007-06-18T10:41:00.000+08:00

Brinjal Rasavangi Koottu

Rasavangi is a type of Kootu [Stew] made with Brinjal or White Pumpkin.
This can be a Main dish or a Side dish.
Brinjal Rasavangi is tangier and goes well with any Thuvayal [Chutney] Rice.

Ingredients Needed:
1. Brinjal or White Pumpkin Pieces 2 cups
2. Cooked Toor dal 1/4 cup
3. Tamarind water 1/4 cup
4. Fried Channa dal 2 tablespoons
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Rasam Powder 1 1/2 tsp
9. Jagggery very little
Ingredients for Masala Paste
1. Coriander seeds 2 tsps
2. Grated Coconut 2 tsps
3. Dry Red Chillies (According to taste)
4. Raw Rice 1/4 tsp

Fry the above in little oil till golden brown, cool and grind into paste

Ingredients for Tempering
1. Mustard Seeds
2. Curry Leaves
3. Oil 2 tsp
Method:
1. Heat Oil in a pan/kadai. Fry Channa dal till golden brown and keep it aside.
2. In same oil temper Mustard seeds, Curry leaves and add Brinjal pieces.
3. Fry for a few minutes then add Turmeric Powder, Hing, Salt, Tamarind Water, Rasam Powder, Fried Channa dal (kadalai paruppu) and cook till brinjals become soft.
4. Now goes, Masala Paste, Cooked dal, Jaggery and little water, if need be.
5. Cook till nice aroma comes from this gravy. (Frequent stirring is needed otherwise the curry will stick into pan)

Rasavangi with Brinjal# Enjoy the Brinjal Rasavangi Hot. #

NB = Taking a blogging break for 6 weeks.

This is my Submission for JFI (Brinjal) Hosted by Ghar ka Khana

2007-06-03T16:41:00.000+08:00

Vegetable Curd Kurma

This is my version of Curd Kurma from Neeta Mehta's Cook book.
Have added few more ingredients to adjust to my taste.

Vegetable Curd Kurma

Ingredients Needed:
1. Potato Cubes - 1/2 cup
2. Cauliflower Florets - 1/4 cup
3. Carrot Cut into Chunks - 1/4 cup
4. Peas - 1/4 cup
5. Pearl beans - 6
6. Capsicum - 1/2 (Green) (fry in oil and keep it aside)
7. Paneer - 10 to 12 pieces(Fry in oil and keep it aside)
8. Finely Chopped Onion - 1/2 cup
9. Oil - 2 tablespoons.
10. Elaichi, Bay leaf

Ingredients For Grinding into Paste
1. Grated Coconut - 2 tsp
2. Cashew Nuts - 5 Nos
3. Khus-Khus - 1/2 tsp
4. Dhania Powder - 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Ginger and Garlic
7. Fennel (Sombu) - few
8. Curds - 1/2 cup
9. Garam Masala Powder - 1 tsp
10. Red Chilli Powder - According to taste
Grind the above items adding Curd into fine paste.

Making of the Kurma.
1. Boil Vegetables and Keep it aside (Adding Little salt)
2. Heat Oil in a Kadai, add Elaichi and Bay leaf.
3. Add onions and fry till golden brown.
4. Now add the grinded Masala and Cook till oil separates.
5. Now goes, Cooked Vegetables, Fried Paneer, and 1/2 cup of water.
6. Cook till nice aroma comes, before removing from fire, add fried capsicum pieces.Garnish with Coriander Leaves

{~} Serve Hot with Rotis. {~}

2007-05-23T18:13:00.000+08:00

Peanut Chocolate Muffins

Muffins with Peanut Butter and Peanut Chocolate.
Picked this while browsing a Cook Book.
I made this for my friends daughters birthday.
Makes 12 Muffins.

Ingredients needed:
1. Plain flour 250 gms
2. Peanut Bar (Snickers) - 3
3. Crunchy peanut Butter 6 tablespoons
4. Sugar 6 tablespoons
5. Baking Soda 1 1/2 tsp
6. Pinch of Salt
7. Unsalted Butter 60 gm
8. Egg - 1 (Egg Replacer - 1 1/2 tsp mixed with 2 tbsp of milk.)
9. Milk 175 ml
Method:
1. Preheat the Oven to 200 degree
2. Stir together the Flour, Sugar, Baking Powder, Salt, Peanut Butter till resembles likebread crumbs.
3. Add the melted butter and egg to the milk.
4. Stir this gently in a bowl. Mix in the Snicker pieces.
5. Line Paper cups in a tray and add this mixture and bake in the oven till done. {Approx 20 mins in 200° C }

~ Crunchy, Softy, Buttery Muffin - As described by the Birthday Girl. ~

2007-05-18T21:15:00.000+08:00

Mango Rice

Mango - Ripe or Raw is a "Passion fruit" for many.
Rather than getting pickled and bottled, it can also make a Wonderful meal.

Ingredients Needed:
1. Sour Mango - 1 (Grated)
2. Cooked Rice - 1 1/2 cup (Each grain should be separated)
3. Salt - to taste
4. Fenugreek Powder - (Methi seeds - Dry roast and Powder) 1 1/2 tsps
5. Turmeric Powder
6. Hing

Ingredients for Tempering:
1. Oil - 2 tablespoons
2. Mustard seeds
3. Cummin Seeds
4. Dry Red Chilli 1
5. Green Chilli slit 2
6. Curry Leaves
7. Ground Nut
8. Cashew Nuts

Method:
1. Heat Oil in a pan, fry Groundnuts then add other tempering ingredients.
2. Now goes grated Mango, Salt, Turmeric powder and Hing.
3. Fry for few minutes, add Methi Powder, cooked rice and mix thoroughly.

~ Serve this Andhra Special with Papad. ~

This is My submission for RCI (Andhra) hosted by Latha of MasalaMagic

2007-05-13T19:26:00.000+08:00

Jam Cookies

I tried Viji's Thumb Impression cookies.

I used Strawberry and Apricot preserve as topping and omitted Cashew powder but followed the her method to the T.

It came out well and liked by everyone in my family and friends.

Thanksssss, Viji !

This is my submission for Coffes's MBP (Sweet).

2007-05-06T19:30:00.000+08:00

PineApple Rasam

Rasam with a slight sweet taste.
Rasam out of Pineapple and its extract.

Ingredients Needed:
1. Pineapple - 2 round pieces
2. Diluted Dal water - 3/4 cup
3. Tomato Puree - (Extract from 1 1/2 tomato)
4. Slit Green Chillies 2 (according to taste)
5. Rasam Powder - 1/2tsp
6. Turmeric Powder
7. Hing
8. Salt to taste
9. Water 3/4 cup
10. Coriander for garnishing.

Ingredients for Tempering:
1. Ghee 1 tsp
2. Mustard Seeds
3. Jeera
4. Curry Leaves.

Pineapple Rasam

Method:
1. In a vessel add chopped pieces of Pineapple (1 piece), Diluted dal waterTomato Puree, Slit Green Chillies, Turmeric Power, Rasam Powder, Hing andsalt.
2. Bring this to boil and till the Pineapple is cooked.
3. Now goes Water and cook in slow flame till it reaches boiling stage. (No need to hard boil.)
4. Take another piece of Pineapple and a pinch of salt, grind into a paste and take out extract and pour on Rasam.
5. Temper with Mustard seeds, Cumin seeds and Curry leaves.

* Rasam - Have it with Rice or as a Delicious Soup. *

Pineapple Rasam

Note:1. Always take semi ripe and sour taste pineapple to make this rasam.
2. If pineapple is not sour you can add little lime/lemon juice at the end.

2007-05-01T09:34:00.000+08:00

Methi Pakkoda

Pakkodas are a good tea time Snack made with Cabbage, Onion, Mint or Cashews.I present a different kind of Pakkoda - Methi Pakkoda.

Methi Pakkoda

Ingredients Needed:
1. Gram Flour 1 cup
2. Rice Flour 2 tablespoons
3. Salt to Taste
4. Cashew nut pieces few
5. Chopped Methi Leaves 2 handful.
6. Ghee 1 tsp
7. Cooking Soda Pinch
8. Sugar 1/2 tsp
9. Coriander Powder 1 tsp
10. Chilli Powder 1/2tsp
11. Ginger Small piece
12. Fennel (Sombu) 2 tsp
13. Green Chillies 2
14. Oil for frying.
15. Water to knead

Method:
1. In a vessel add Gram flour, Rice Flour, Salt, Cashew, Chilli Powder, Coriander Powder,Sugar, Ghee and Cooking Soda. Mix well and keep it aside.
2. In a small Mixie jar, take Fennel seeds, Green Chillies, Ginger and grind into a Powder.
3. Add this to the flour mixture, Chopped Methi Leaves and mix well.
4. Sprinkle some water to the flour and make stiff dough.
5. In hot oil, put in small quantities and fry till golden brown.

Methi's goodness and slight bitter taste makes this an excellent Snack.
Try this out soon, folks......
This is my Submission for JFI (Greens) hosted by Indira of Mahanandi.
Thank you Indira for hosting such a nice event.

Methi Pakkoda

2007-04-30T08:46:00.000+08:00

Paatra Leaves

Tasty dish with Colocaesia (Baby Yam) leaves.
Can be served as a Snack during with Tea or with Dal Rice during Lunch or Dinner.
This dish I learnt from my Gujju [Gujarati] friend when I was in Nashik.

Ingredients Needed:
1. Yam leaves - 7 to 8 (nicely washed and wiped)
2. Thick Tamarind Water - 2 tablespoons
3. Salt - to taste
4. Sugar - 1/2 tsp
5. Sesame Seeds - 2 tsp
6. Ajwain - 1/4 tsp (Omam)
7. Toor dal - 1/4 cup
8. Channa dal - 1/4 cup{Soak both dals for 1 hour and grind it without adding water. (Smooth paste)}
9. Dhania Powder (Coriander Powder) - 1/2 tsp
10. Garam Masala Powder less than - 1/4 tsp
11. Oil - 3 tablespoons

Method:
1. In grinded dal paste, add Salt, Sugar, Tamarind water, Coriander Powder,Garam Masala Powder andAjwain. Mix well and keep it aside.
2. Take Yam leaves, apply this paste thoroughly on back side of yam leaf.
3. Roll the leaves and keep it aside. ( Follow same procedure for other leaves)
4. Steam the Rolled leaves till done, Cool and Cut into small circles.
5. Heat Oil in a Pan/Kadai, add Sesame seeds and fry these Circles till golden brown in small flame.

=> Paatra Leaves - Crispy and Tasty - Do you agree? =>

Note:My friend's version is made with Gram flour, I substituted it with dals.

This is my Submission for JFI(Greens) hosted by Indira of Mahanandi

2007-04-26T18:17:00.000+08:00

Dhokla

I tried Khaman Dhokla from Spice who loved me and it came out very well .
Thank you Trupti !!!! for sharing this recipe.

2007-04-19T19:00:00.000+08:00

Kovakkai Fry

Kovaikkai {Ivy Gourd} Fry:
~ A Dry, Fry Curry.

Making of the Kovakkai Fry:-

Ingredients needed:
1. Kovaikkai 300 gms {Cut into lengthy pieces.}
2. Hing - little
3. Salt to taste
4. Turmeric Powder.
5. Oil 2 table spoons.

Ingredients for Making Curry powder:
1. Coriander Seeds - 2 table spoons.
2. Dry Red Chillies - 4 to 5 ( according to taste)
3. Channa dal (Kadalai Paruppu) - 1 tablespoon
4. Urad dal 1 table spoon
5. Grated Coconut 2 tablespoons
Fry the above in little make into powder.

For Seasoning:
Mustard and Curry Leaves.
1. Heat Oil in a Kadai, add Seasoning and add Kovaikkai pieces and fry for 3 minutes in
medium flame.
2. Sprinkle some water, close with lid and cook for another 2 more minutes.
3. Add Salt, Turmeric, Hing and mix well.
4. Fry vegetables till soft and add sprinkle curry powder generously .
5. Cook till the Vegetable is Coated with curry powder .
* Goes well with Rice and Rotis. *

Kovakka Fry

2007-04-16T20:38:00.000+08:00

Ribbon Pakkoda

Ribbon pakkoda made with Rice and Besan flour mixed with Ghee/Butter and Spices.
Deep fried snack that can be stored for many days.

Ribbon Pakkoda

Ingredients Needed:

1. Rice flour 2-1/2 cups
2. Besan 1 cup
3. Salt to taste
4. Hing little
5. Chilli powder 1 tsp (according to taste)
6. Ghee or Butter 21/2 tsp
7. Oil for deep frying
8. Water to knead

Method:
1. In a bowl mix Rice flour, Besan, Salt, Hing, Chilli powder, Ghee, till resembles crumbs.
2. Sprinkle water and make a dough.
3. Apply Oil in Murukku press, put some dough and make pakkodas direct in hot oil.
4. When it is crisp take out , drain excess oil and store in air tight container.

# Hot Ribbon Pakkkoda is ready. #

2007-04-11T09:39:00.000+08:00

Chidambaram Kothsu

Chidambaram [Tamil Nadu] is famous for the Nataraja Temple and also for Kothsu. In this Temple they serve this Kothsu with Samba rice.Kothsu is also best served with Arisi Upma, Dosa and Pongal.My version includes Onion and Brinjal.

Measure of Main Ingredients:
1. One big size brinjal or 4 medium size brinjals - Cut Lengthwise
2. Big Onion - 1
3. Tamarind - Lemon size - Soak in 1-1/2 cups of water and take out pulp.
4. Salt to taste
5. Curry leaves
6. Hing
7. Kothsu Powder 2 table spoons.
8. Oil 2 tablespoons.
9. Green Chilli 1
10. Jaggery little.

Measure of Ingredients for tempering:
1. Mustard seeds
2. Channa dal
3. Urad dal.

Measure of Ingredients for the Kothsu Powder:
1. Coriander seeds - 1 tsp
2. Channa dal - 1 tsp
3. Urad dal - 1/2 tsp
4. Dry red Chillies - 5
5. Grated Coconut - 2 tspsFry the above in little oil till good smell comes cool it and make a powder.

Making of the Kothsu:
1. Heat Oil and splutter Mustard seeds. Add Channa dal and Urad dal, when it becomes red addsliced Onion. Fry well till Onion goes brown.
2. Now add Brinjal pieces and Fry till it shrinks. Take out and keep aside.
3. In the same Kadai add Tamarind pulp and bring it to a boil.
4. When raw smell of Tamarind goes, add Slit Green Chilli, Fried Onion and Brinjal pieces,Salt, Hing and Curry leaves.
5. When Brinjal is almost cooked, add Kothsu powder.
6. Cook further for 5 minutes.

# Serve Hot with Arisi Upma or Ven Pongal. #

This is my Submission for RCI hosted by Lakshmi of http://veggiecuisine.blogspot.com/

2007-04-09T19:39:00.000+08:00

Arisi Upma

Upma made with Rice Rawa.
Popular dish of Tanjore (Tamil Nadu) Distict.

Upma Rawa

Ingredients Needed:
1. Rice I cup washed, drained and dried in a Towel.
2. 2 tsp Toor dal
3. 1 tsp Cumin Seeds
4. 1/4 tsp Pepper.
With dried Rice add Dal, Cumin and Pepper and Dry grind to Rawa consistency.

Ingredients for Cooking Upma:
1. 2 tsp Coconut oil
2. 1 tsp Cooking oil
3. 1 tsp Mustard Seeds
4. 1/2 tsp Urad dal
5. 1/2 tsp Channa dal
6. 2 Sprigs Curry leaves
7. Green Chilli 2 Nos.
8. Dry Red Chillies 2
9. One small piece Ginger finely chopped
10. Grated Coconut 2 tblsp
11. Salt to taste
12. Hing.
13. Water to cook Upma (for 1 cup Rawa 2-1/2 cup Water)

Arisi Upma with Kothsu

Method:
1. Heat Oil in a pressure pan and add Mustard Seeds, Urad dal, Channa dal, Curry leaves,Green Chiilies, Red Chillies, chopped Ginger and Hing.
2. Pour water and add grated coconut.
3.When water starts boiling add Rice Rawa. Mix nicely.
4. Close with a lid with vent and cook in slow flame for 10 to 12 mins.

Hot and Spicy upma is ready.

Serve with any type of Kothsu, Chutney.

[*] Enjoy this Hot on a Cold or Rainy Day. [*]

This is my submission for RCI Hosted by Lakshmi of http://veggiecuisine.blogspot.com/

2007-04-05T20:34:00.000+08:00

Bread Upma

Bread Upma

Upma is usually made of Sooji, Dhalia, or Semiya
I post now an Upma that is different.
It is Bread Upma.

Ingredients Needed
1. Bread Slices - 15 (White or Brown)
2. Curd - 2 Tbsp
3. Chilli Powder - According to taste
4. Turmeric Powder - 1/4 tsp
5. Garam Masala Powder - 1/4 tsp
6. Onions - 2 (Chopped lengthwise)
7. Tomato - 1 chopped finely
8. Grated Carrot - 1/2 cup
9. Fennel Seeds (Sombu) - 1/4 tsp
10. Grated Ginger - 1/4 tsp
11. Mustard Seeds - 1/2 tsp
12. Slit Green Chillies - 2
13. Cooking Oil - 3 to 4 Tablespoons
14. Salt - to taste

Method:
1. Cut Bread slices into bite size pieces.
2. In a large bowl, put curd, Salt, Chilli Powder, Turmeric Powder,Garam masala powder and mix well.
3. In that mixture add the bread pieces and marinate for about 20 minutes.
4. Take a Big sized Non-Stick Pan, Heat oil and temper with Mustard and Fennel Seeds.
5. Now Add Slit Green Chillies, Onion and fry till colour changes and then add Tomato pieces.
6. Cook this for 5 minutes in Medium flame, now goes grated Carrot, Marianted Bread Pieces,Grated Ginger and cook in slow flame for 20 minutes or till crisp.
7. Garnish with Coriander Leaves.

~ Stomach Filling Soft and Crunchy Bread Upma.~

Note:
1. Cashew Nuts can be added to give crunchy bites
2. Garnishing with Lemon juice is optional.
3. Before making Upma, 15 slices may look huge, but after cooking, it will be just fine for 3 servings.
4. Always use one day old bread for better result.

2007-04-01T13:34:00.000+08:00

Pasta in Home Made Tomato Sauce

Sauce made of Tomato and cooked with Vegetables.

Ingredients for making Sauce:
1. Tomato - Fully ripe 3 nos.
2. Garlic - Finely chopped - 1 clove
3. Onions - Finely chopped - 1/4 cup
4. Tomato Sauce - 2 tablespoons.
5. Cinnamon Powder - 1/2 tsp
6. Nutmeg Powder - 1/4 tsp
7. Olive oil 3 tsp.8. Mixed herbs - 2 tsp [Parsley, Rosemary etc]
9. Bail leaves - Fresh or dried
10. Salt to taste
11. Sugar 1/2 tsp
12. Pepper Powder to taste

Method:
1. Boil the Tomatoes and remove its skin.
2. Blend this Tomato, Cinnamon Powder, Nutmeg Powder and keep it aside.
3. Heat Oil in a pan, add Garlic, fry for a minute and then add chopped Onion Pieces.
4. Cook Onion till transparent and then add blend Puree, Salt, Sugar.
5. Cook till it thickens, add Herbs Pepper Powder and Basil leaves.

Cooking Of Pasta:
1. Cook Pasta according to Instructions on pack.
2. Steam Vegetables (Carrot, Baby Corn) and cut them length wise.
3. Cut Green and Red Bell peppers into sticks.Slice Onions.
4. Heat 2 tsp of Oilve oil and Stir fry Bell peppers, Steamed vegetables, Onion Slices and fry for 2 minutes.
5. Add Home Made Tomato Sauce and Cooked pasta.

# Serve Hot and Garnish with Parmesan(Grated) Cheese. #

~ Home made items are tasty and Satisfying. ~

This is my entry for JHIVA (TOMATO) hosted by RP of Myworkshop

2007-03-26T12:36:00.000+08:00

Tomato Sevai

Sevai (Type of Idiyappam) is a popular dish in South India.
Sevai makes an excellent tiffin.Sevai making is a long process that I save for another day.

Though I make this by myself, this time I used Ready made Rice Sevai.
Menu Today is flavoured with Tomato Masala.

Ingredients needed:
1. Rice Sevai - Half packet.
2. Tomato 3 (Chopped into pieces)
3. Onion 1 (Chopped finely)
4. Green Chillies 2 (according to taste)
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Handful of Green Peas

Ingredients for Tempering:
1. Oil 2 tsp
2. Mustard Seeds
3. Urad Dal
4. Channa dal
5. Cashew Nuts.
6. Curry Leaves

Method:
1. Cook Sevai according to Instructions and Keep it aside.
2. Heat oil in a kadai add tempering ingredients and fry chopped onions and green chillies.
3. Now goes the chopped Tomato, Salt, Hing and Turmeric, cook till it resembles Chutney.
4. Add Green peas, cooked Sevai and mix well.

Garnish with little lime/lemon juice.

~ Tomato Sevai - Ready in a Jiffy ~

Can be had without any side dish.

Tomato Sevai

Variations:- Coconut Sevai, Lemon Sevai, Curd Sevai, Sesame Sevai, etc.

This is My Submission for JFI#12 (Tomato) hosted by RP of My WorkShop

2007-03-20T10:35:00.000+08:00

Malai (Cream) Cake

Another Eggless Cake from me.
Has Full cream and Soya Milk.

Measure of Main Ingredients:
1. Nestle Full Cream - 1 tin
2. Maida - 1 Cup
3. Sugar - 3/4 Cup
4. Baking Soda - 1 tsp
5. Baking Powder - 3/4 tsp
6. Vannila essence 1 tsp
7. Soya Milk 1/2 Cup
Method:
1. Beat Sugar and Cream together till Sugar dissolves.
2. Sieve Maida, Baking Powder, Baking Soda together and keep it aside.
3. Now, add Maida mixture 2 tablespoons, and 2tsp of Soya Milk.Follow the procedure till all the Maida consumed.
4. Dough should be in pouring consistency.
5. Bake in a preheated oven on 170° C for 20 mins and 150° C for another 20 minutes or till done.
* Malai Cake is Ready. *

2007-03-16T10:19:00.000+08:00

Pan Fried PineApple

~ Easy breezy Dessert dish made out of Pineapple.~
Pineapple pieces are fried in butter and garnished withfried raisins and grated chocolate...

Ingredients needed:
1. Ripe Pineapple pieces round pieces.
2. Unsalted Butter - 2 Tbsp
3. Raisins - 3 Tbsp
4. Grated Chocolate
5. Sugar to coat Pineapple

Method:
1. In a Shallow frying pan Melt Butter .
2. Place the Sugar Coated Pineapple pieces in a pan.
3. Fry both sides till golden brown.
4. While frying put raisins in pan to fry.
5. Garnish with Fried Raisins and Grated Chocolate

* Cool Dish that is served Hot.*
This is My Submission for Maheshwari's AFAM (PineApple)

2007-03-13T16:00:00.000+08:00

Vegetable Paratha

Whole Meal Paratha with Vegetables and Less Oil.
Lunch Box recipe.

My version is slightly different from Vineela's

vegetable Paratha

To make Dough:
1. Wheat flour 1 cup
2. Water to knead
3. Salt to taste
4. Oil 1 tsp

To make the Vegetable Stuffing:
1. Carrot 1/2 chopped
2. Boiled Potato 1
3. Cabbage 1/4 cup chopped
4. Cauli Flower 1/4 Cup
5. Onion 1 chopped finely
6. Coriander leaves
7. Coriander Powder 1/2 tsp
8. Red Chilli Powder 1 tsp or according to taste
9. Ginger Garlic Paste 1/4 tsp
10. Salt to taste
11. Oil 1 tsp

Vegetable Paratha Stuffing

Method:
1. Knead the Wheat flour and keep it aside for 30 minutes.
2. Steam all Vegetables and mash them.
3. Heat Oil in a Kadai add Chopped Onion, Ginger Garlic paste
and Saute for a minute.
4. Add the boiled Vegetables, Coriander, Red Chilli powder, Coriander Leaves
and Salt and Mix thoroughly.
5. Cool it and make Medium size balls.
6. Take kneaded Dough, Roll in to thick circle and keep the
filling and close it nicely without any gap.
7. Heat Tawa and shallow fry both sides applying Oil or Ghee and serve hot.
Have this Paratha with Pickle and/or Curd.

Vegetable Paratha

Note::
1. Whenever making a Stuffed Paratha, the kneaded dough should not be too thick.
2. Roll the dough with stuffing gently, to keep the Stuffing intact and to avoid coming out.
3. For more flavour, add Garam Masala powder to the Vegetables.

This is my Submission for Coffee's MBP (Lets Roll)

2007-03-08T16:55:00.000+08:00

Onion Pakkoda

Good accompaniment for Tea
Besan and Sliced onion seasoned with Masala.
Deep fried.
Can be stored for a week.

Ingredients Needed:
1. Besan (kadalai Maavu) 1 cup
2. Green Chillies 2 finely chopped
3. Rice flour 1 tsp
4. Rawa 1 tsp
5. Onion lengthly chopped 1 cup
6. Ghee 2 tsp
7. Salt to taste
8. Red Chilli Powder to taste
9. Coriander and Curry Leaves
10. Cashew Nuts broken
11. Pinch of soda (optional)
12. Oil for deep frying
13. Water to knead.

Method:
1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda ,Cashew Nuts and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container.

Onion Pakkoda

Note:-For Crispier Pakkoda add 2 tsp of hot oil to the dough.

2007-03-05T18:55:00.000+08:00

Banana Muffins

My Son had asked me to try out Muffins for a weekend.
It had been awhile that I had used my newly bought Oven.[now few months old]
This Recipe was given by a friend. Thanks to her and I share my Banana Muffins with you all.

Measure:-
1. Banana 2 - Fully Ripe
2. Plain Flour - 1 cup
3. Baking Soda - 1/2 tsp
4. Baking Powder - 3/4 tsp
5. Sugar Powder - 6 Tblsp
6. Honey - 2 table spoons
7. Cinnamon Powder - 1/2 tsp
8. Butter - 3 to 4 tablespoons
9. Pinch of Salt
10. Vanilla Extract - few drops

Method:
1. In a vessel take Butter, Honey, Vanilla extract and Melt it and keep it aside
2. In another bowl, mash Bananas and add Melted Butter Mixture.
3. Sift the Flour, Baking Powder, Baking Soda, Cinnamon Powder, Sugar Powder together and keep it aside.
4. Mix this Flour with the Mashed Bananas and the Butter mixture and gently mix all these with wooden spatula.
5. Preheat the Oven 180° C.6. Put the paper cups in the Muffin Pan and fill them about 2/3rds and Bake at 180° C for about 25 mins or till done.

~ * ~ Tempting Banana Muffins are Ready ~ * ~

Note:1. Sprinkle some Almond or Walnut bits to make this more interesting.

2007-03-01T09:10:00.000+08:00

Kadappa (Potato Moong Dal Kurma)

Kadappa is a Kurma served for Idlis in Tanjore (TN).
Don't ask me why it is named after a place in Andhra. :-)
I learnt this from my Friend Ms.B. Thanks to her.

Kadappa Served with Idiyappam

Ingredients Needed:
1. Potatoes - 3 (boiled)
2. Onion - 2 (Sliced length wise)
3. Tomato - 1/2 (Chopped Finely)
4. Cooked and Mashed Moong Dal - 1/4 cup
5. Garlic Pods - 2
6. Salt - to taste
7. Green Chillies - 3 or according to taste
8. Water - 1/2 to 3/4 cup

Ingredients for Kadappa

Ingredients for Grinding:
1. Grated Coconut - 1/4 cup
2. Khus-Khus - 1 tsp
3. Green Chilli - 1 from the above
4. Coriander Powder 1/2 tsp

Ingredients for Kadappa

Ingredients for Tempering:
1. Cinnamon stick - 1 small piece
2. Bay leaf - 1
3. Cloves - 2
4. Oil - 2 or 3 tsp
5. Curry leaves

For Garnishing:
1. Coriander Leaves
2. Lime/Lemon Juice (according to taste)

Kadappa

Method:
1. Heat Oil in a Pan/Kadai and add tempering items.
2. Fry Chopped Onion, Slit Green Chillies, Garlic pods cut into small pieces till light brown colour.
3. Add chopped Tomatoes and cook till oil separates.
4. Now, take out 1 or 2 chillies from the Kadai for grinding.
5. Now goes the boiled Potato pieces, Mashed Moong Dal, Grinded Paste, Salt and Cook for a few minutes.
6. Add water and bring this to boil for another 8 minutes in medium flame. (It should be watery)7. Garnish with Coriander Leaves and Lime/Lemon Juice.

~ Serve Hot with Idlis, Idiyappam, Dosa, Chappati etc. ~

This is my submission for JFI#11 (Potatao) hosted by Vaishali of Happy Burp

2007-02-25T19:42:00.000+08:00

Spicy Vegetable (Potato) Puff

Sold in Bakeries Indiawide.
Uniquely Tasty.
Goes well with an Evening Tea.

This is My submission for JFI#11(Potato) hosted by Vaishali of Happy Burp

Measure 1: Ingredients
1. Puff Pastry (I used the locally available Sunshine Puff Pastry)
2. Melted Butter 1 tsp

Measure 2: For Stuffing
1. Potatoes - 2
2. Beet Root - 1/2
3. Green peas - 1/4 cup (Frozen)
4. Ginger and Green Chilli paste - 1 tsp
5. Garam Masala - 1/2 tsp
6. Salt - To taste
7. Lime Juice - 1/4 tsp
8. Onion Finely chopped - 1 (Optional)
9. Oil - 1 tsp

Method:
1. Boil Potatoes, Beetroot and Peas. Mash them well and keep aside.
2. Heat Oil in a pan, add Chopped Onions, Ginger & Green Chilli paste and fry well.
3. Add Mashed Potatoes, Beetroot and Peas and cook for a few minutes.
4. Sprinkle Garam Masala and Lime juice.
5. Thaw Puff Pastry and roll it to a rectangle of 1/2 inch thickness.
6. Put the filling inside and close. Seal this with water.
7. Refrigerate these for about 30 minutes.
8. Bake in a Pre-heated Oven for 25 minutes in 180° C.
9. Before baking bursh slightly with melted butter.

*/* Are you Ready for the Hot and Crispy Veg Puff ? */*

Note:-1. If you have rolled the Puff Pastry into a Square, fold them diagonally.

Spicy Vegetable Puff

2007-02-22T17:49:00.000+08:00

Moong Dal Sambar (Passi Paruppu Sambar)

Paasi Paruppu Sambar (Payatham Paruppu Sambar) Moong Dal Sambar
[] Easy way of Making Sambar.
[] Goes well with tiffins like Idli, Dosa,Upma, Sevai.
[] Tastes Great

Moong Dal Sambar

Ingredients Needed:
1. Moong Dal 1/2 cup
2. Green Chillies 2
3. Pearl Onions 10
4. Hing
5. Turmeric Powder
6. Sambar Powder - 1 tsp
7. Tamarind water 1/4 cup
8. Tomatoes 2
9. Vegetables - Drum Stick, Brinjal, Carrot, Potato - One or in a Combine.
10. Salt to taste.
11. Fenugreek Seeds 1/4 tsp

For Tempering:
1. Mustard seeds
2. Curry Leaves

Method:
1. Pressure cook Dal by adding Green Chillies, Turmeric, Tomatoes and Fenugreek seeds. Mash them nicely and keep it aside.
2. Heat Oil in a Kadai or Pan, add Mustard seeds and Curry leaves, then add Onion and fry well.
3. Add remaining Vegetables and fry for a minute.
4. Now goes Tamarind Water, Sambar Powder and Hing.
5. Cook till the raw smell goes from Tamarind, now add mashed dal and 1/2 cup water and bring it to a boil.
6. Garnish with Coriander leaves.

=X= Serve Hot. =X=

2007-02-18T13:35:00.000+08:00

Vazhappoo Vadai

Banana Flower is used very minimally used in Indian Dishes.
This is a Traditional and Kids friendly Dish.

/- Traditional South Indian Vada..
/- Lots of Fibre

Measure:
1. Cleaned, Chopped and Steamed {Banana Flower} Vazhapoo 1 cup
2. Toor dal 1 cup
3. Channa dal 1/4 cup (Soak separately)
4. Green Chillies
5. Red Chillies to taste
6. Salt to taste
7. Cumin Seeds 1/2 tsp
8. Curry leaves
9. Chopped small onions 4 Nos.
10. Chopped coriander leaves handful Method:
1. Soak Toor dal for 1 hour and grind it along with Green chillies, Red chillies, Salt and Cumin seeds in coarse consistency.
2. Add Curry leaves, Soaked Channa Dal, Steamed Vazhapoo, Chopped onion, Coriander leaves and mix thoroughly.
3. Check for salt.
4. Heat Oil in a kadai, make vada and deep fry in oil till golden brown and crisp.
\- Tea Time Snack
\- Different healthy vada.
My version is a little different from Sudha's.
Note:-
1. For a Best taste use small Onions (shallots). Big Red onions can also be used.
2. For a different taste, Fennel seeds (Saunf) can be added.
3. Instead of Steaming, you can keep the flower in Boiled water+Turmeric poweder for about 5 mins. Then Drain the water and use.

This is My sumbission for Coffee's MBP

2007-02-16T11:43:00.000+08:00

BlueBerry Muffins

I made Blueberry Muffins using ready to make pack. I used Natural Egg replacer.

Blue Berry Muffinfs

2007-02-14T08:03:00.000+08:00

Stuffed Brinjal

Stuffed Brinjal in South Indaian Taste

Ingredients Needed
1. Small violet brinjals 15
2. Oil 3 table spoons
3. Mustard seeds
4. Curry leaves.

Ingredients for Masala Powder
1. Channa dal 3 tablespoons
2. Dhania Seeds (coriander) 4 tablespoons.
3. Red dried Chillies 10 to 12
4. Tamarind small Gooseberry size
5. Salt to taste
6. Grated Coconut 3 tsp
7. Oil 1 tsp

Method:
1. Fry the above ingredients separately and powder it with salt and Hing.
2. Slit Brinjal in to 6 parts (it gets cooked nicely) from down.
3. Stuff the Masala powder in these brinjals.
4. After Stuffing all brinjals, just steam for 3 minutes. [Steam cooking will make the masala stick well to the brinjal.]
5. Heat oil in a kadai splutter mustard seeds and then add steamed brinjals. Mix once and close with the plate.
6. Stir once a while in between.

Serve with Hot Rice and Melted Ghee.

2007-02-06T18:09:00.000+08:00

Chickpeas Khadi

Chickpeas Golden Khadi

I made this following Priya's [Sugar and Spices.]
I added Ginger, Green chilli paste and Fenugreek seeds while tempering to suit my taste.
Here goes my version of this recipe.

Ingredients Needed:
1. Curds - 1 cup
2. Turmeric Powder - 1/2 tsp
3. Chilli Powder - 1/2 tsp
4. Ginger Chilli Paste - 1/2 tsp
5. Salt to taste
6. Cooked Chick peas - 1 cup
7. Dhaniya Powder - 1/4 tsp
8. Hing
9. Garam Masala Powder - 1/4 tsp
10. Besan - 2 table spoons

For tempering
1. Mustard seeds
2. Dry red Chillies
3. Fenugreek Seeds
4. Curry leaves
5. Coriander leaves for Garnishing.

Method:
1. Take curds in a bowl and add Chilli powder, Dhaniya powder, Garam Masala Powder, Salt, Ginger Chilli paste, Besan and Hing. Mix well and keep it aside.
2. Heat Oil in the pan, splutter Mustard seeds, Curry leaves, Methi seeds, Dry red Chillies andpour in the Curd mixture.
3. Add cooked Chick pea and cook in slow fire for 15 minutes.
Garnish with Coriander and serve hot with Roti/ Rice.

Thank You Priya - Sugar and Spice for this Excellent Recipe that was enjoyed by all in my family.

2007-02-03T16:36:00.000+08:00

Brussel Sprouts Vatha Kulambu

Vatha Kulambu using Brussel Sprouts.

Vatha Kulambu recipe is here.

Brussel Sprouts Vatha Kulambu

2007-01-29T08:01:00.000+08:00

Inji Rasam (Ginger Rasam)

**Yet another Rasam from me.**

**Rasam that is good for digestion**
**Rasam made with Grated Ginger, Tomato Puree and Dal water.**

Ingredients Needed:
1. Grated Ginger 2 tsp
2. Tomato puree 3 table spoons
3. Green Chilli 1
4. Cooked Dal Water - 1 cup
5. Salt to taste
6. Hing
7. Jaggery very little

Ingredients for Seasoning:
1. Ghee 1 tsp
2. Mustard Seeds
3. Cumin Seeds
4. Curry leaves.

For Garnishing:
1. Sliced Ginger pieces
2. Ginger Juice 1 tsp
3. Coriander Leaves

Method:

1. Mix Grated Ginger, Tomato Puree, Dal water, Slit Green Chilli, Salt , Jaggery and Hing and keep it aside.

2. Heat Oil in a Kadai and Splutter the Mustard seeds, Cumin seeds, Curry leaves and pour in the mixture.

3. Cook till it reaches boiling stage.

4. Garnish with sliced Ginger pieces, Ginger juice, Coriander leaves.

* ~ * Serve Hot with Steamed Rice
OR
Have it as an Appetising Soup. * ~ *

This is my Submission for JFI#10 (Ginger) Hosted by Rosie of What's the recipe today jim?

2007-01-25T13:01:00.000+08:00

Puli Inji (Ginger in Tamarind Sauce)

Puli Inji

Hot, Sweet and Sour Pickle.
Good accompaniment for Dosas and Curd Rice.

Ingredients Needed:
1. Chopped Tender Ginger pieces 1 cup
2. Chopped Green Chilli pieces 1/4 cup
3. Tamarind (lemon size) soaked in 1 cup of water
4. Jaggery (gooseberry size)
5. Salt to taste
6. Hing

Ingredients for tempering:
1. Oil (Gingely Oil) 3 tablespoons
2. Mustard Seeds
3. Curry Leaves
4. Dry Red Chillies 2

Ingredients for Masala Powder:
1. Fenugreek Seeds 1/2 tsp
2. Sesame seeds 1 tsp(Fry these separately but can powder together)

Method:
1. Heat Oil in a kadai and temper Mustard Seeds, Curry leaves and Red Chillies.
2. Now goes the Chopped Ginger and Green Chilli pieces for a fry for 3 minutes.
3. Add thick Tamarind extract, Jaggery, Salt and Hing.
4. Cook till Oil floats on top
5. Now goes the Masala powder and Cook for a minute
6. Cool and store in a sterlised bottle.

Different kind of Pickle that aid Digestion and remove bloatedness.
Stays good for a month, if refrigerated.

Note:
1. Soak Ginger in water for atleast 1 hour to clean its mud.
2. Use only Tender Ginger, it will be very crunchy to bite with its skin.

This is My Submission for JFI-Ginger Hosted by RosieWhat's the recipe today Jim?

2007-01-23T17:01:00.000+08:00

Aloo Gobi Matter (Potatoes, Cauliflower and Peas)

Aloo Gobi Matter [Dry Sabzi]

[:] Famous Dish of North India.
[:] Dry Curry with Ginger slices, Masala powder and lemon juice.
[:] Chatpatta Preparation.

Ingredients Needed:
1. Cauliflower - 1/2 cup (small florets)
2. Potatoes cubed - 1/2 cup
3. Peas (frozen or fresh) - 1/4 cup
4. Green Chillies - 2 slit (according to taste)
5. Turmeric Powder - 1/4 tsp
6. Coriander Powder - 1 tsp
7. Red Chilli Powder - 1/2 tsp
8. Sliced Ginger - 1 tsp
9. Salt to taste
10. Garam Masala Powder - 3/4 tsp
11. Lime Juice - 1 tsp
12. Oil - 2 to 3 tsp

Seasoning:
1. Mustard seeds
2. Cumin seeds
3. Curry leaves
4. Coriander leaves for garnishing.
5. Hing

Method:
1. Heat Oil in a pan and season with Mustard, Cumin, Curry leaves and Hing.
2. Add Potato Pieces and fry for 3 minutes in medium flame.
3. Then goes Cauliflower pieces, Peas, Slit Green Chillies, Turmeric powder, Coriander Powder,
Red Chilli powder and Salt. Mix well and cook for 5 to 10 minutes.
4. When Potatoes and Flower are completely cooked , add Garam Masala powder and Ginger slices and cook for a minute.
5. Switch off and mix Lemon juice and garnish with Coriander leaves.

[:] Serve with Hot Rotis or Hot Pooris. [:]

2007-01-19T16:02:00.000+08:00

Methi Thattai

Crispy Thattai added with Methi flavour.
Very good for Diabetic patients.
Delicious Tea time Snack.

Ingredients Needed:
1. Maida 1 cup
2. Wheat Flour 1 cup
3. Besan 1 cup
4. Finely chopped chillies 1 tsp
5. Salt to taste
6. Ghee 1 tablespoon
7. Turmeric Powder 1/2 tsp
8. Hing
9. Finely chopped methi leaves 1 cup
10. Sesame seeds 2 tsp
11. Coriander Powder 1 tsp
12. Red Chilli Powder According to taste.
13. Water to knead the dough.
14. Oil for deep frying

Method:
1. In a bowl add No1 to 12 and mix nicely with hands.
2. Sprinkle some water and knead stiff dough.
3. Make a big Chappati and cut with biscuit cutter and prick each small circle with fork.
4. Deep fry in hot oil till crisp.
5. Cool it and store in an air tight container.

# Don't Resist this. Enjoy the Crispy, Tasty Methi Thattais. #

2007-01-14T21:30:00.000+08:00

One Year and Badam Halwa

Eat Little, Sleep Sound goes an Iranian Proverb.
Simple words for a Healthy living.
To eat little, someone has to cook and I love Cooking.

I had learnt cooking from my Mother, MIL and my friends Mothers etc. Always eager to watch the Cooking shows on TV.

With time to spare and having introduced to Sailu's blog by my husband, critiqued by my Son, encouraged by friends around, I took up to food blogging in January '06.

Named it MenuToday and initially posted few traditional items like Thiruvathirai Kali, Sarkarai Pongal, Kuzhi Paniyaram, Milagu Vada etc.
They were not big draws then but brought me my first few blog friends in l g,
Towards a better tomorrow, Pushpa, Saffronhut.

Am quite happy that some of my traditional items finds comments and new friends even after many months of their posting.

I like the idea initiated by Indira on JFI and participating in the JFI events always brought Joy to me. It makes me work a little hard to find an item that would fit the bill and am always amazed by others unique contributions that make the JFI so varied and colourful. Till now have not missed making my contributions to it.

VCC Contests, Breakfast blogging, Weekend Curry Mela have all been interesting and bring good food on to your screens at regular intervals.

I always look out for the postings of Asha, Indira, Sailu, Archana, Ashwini, PriyaS&S, Vaishali who always excel not only in their Culinary skills but also on Writing and Photography skills that I am quite envy of. Their posts are a pleasure and they bring more than just a recipe.

Have gained friends like Shammi, Archana, Prema Sundar, Meena, Jayashree, Krishna Arjuna, Akshayapatra(m) Priya and Chandrika, IndoSunGod whose blogs that I my Computer visits automatically whenever I login.

New to Food blogging are LakshiAmmal, Ultimate Foodie, VCuisine but experts in their own way whose blogs are added in my list to frequent.

Have earned many Culinary Cousins (All of you food bloggers) in this One Year and all of whom are worthy of mention and close to my blog and heart.True to tradition, On an occasion like this I have to certainly name a few Asha, Krithika, Daily Girl Priya, Prema, Sudha, Shilpa, Vineela whose words of support I always eagerly look for and also feel encouraged by it.

Initially I didn't know much about food blogging but now I wonder how I have, in this 1 year, made 150+ postings.

I also learnt that it is world of its own and am glad to be part of it.

On this occasion I raise a toast, Oops, a Spoon of Badam Halwa to the Good Health and Happiness of all Food bloggers and readers.

Badam Halwa

* - * Badam (Almond) has good Cholestrol.
* - * Badam Halwa easy to prepare and tastes nice.

Ingredients Needed:
1. Badam (Soaked in Hot water for 30 minutes) 1 cup
2. Sugar (1cup of paste = 1 cup sugar)
3. 1/4 cup hot milk.
4. Saffron strands 10 to 12 soaked in hot milk.
5. Ghee 3 table spoons.

Method:
1. Remove Brown skin from the soaked badam and grind it to a fine paste
adding milk.(Saffron Soaked Milk)
2. Add Sugar and mix well.
3. On stove, Cook in medium flame for 15 to 20 minutes, in between add 2
tablespoons of ghee.
4. When bubbles form on edges, and in center, small layer like (malai)will
form switch off. (Now it will be semi solid consistency)
5. Switch of the stove and Now add remaining one tablespoon of ghee
and Mix gently till it forms to a lump.

# Serve the Delicious, Rich Halwa Hot or Cold to Young and Old. #

Badam Halwa

Note:
1. Here I didnot add any food colour, colour from saffron gives rich look
to Badam Halwa.
2. If you wish, few drops of Almond essence can be added.
3. Mixing of Halwa will gives it a smooth texture.

Happy Pongal, Happy Makara Shankaranthi ! ! !