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Wednesday, 30 December 2015

Ellu karuvepillai thogayal - Seasame Curryleaves Chutney

Ellu karuvepillai thogayal - Seasame Curryleaves Chutney
Posted by Pankajam Durgaprasad on 30/12/2015

Dry roast both ellu each 1tbsp and keep aside.   Add little oil and fry whole urad dhal 2 tbsp and red chillies 5 nos. Keep aside. Then fry 1/2 tsp pepper.  Now after cooling grind grated coconut 1/4 cup, ellu, red chillies, salt, pepper, tamarind little . Then add curry leaves 1 cup and grind . Do not add water. The moist from the coconut and curryleavrs is enough. After it has grinded well add the urad dhal and pulse so that it breaks into one or two but not fully grounded. Wash the mixie with just few tbsp of water and add to thogayal . Mix well. Do seasoning with mustard seeds.


Ginger Thogayal - இஞ்சி துவையல்

Ginger Thogayal - இஞ்சி துவையல்

Ingredients : Ginger 1/2 cup (Removed skin and Chopped)
Grated Coconut -1/2 cup
Red chilly - 2 nos
Urud Dhal - 2tsp
Green Chillly - 2 nos
Curry Leaves - 2 arks
Asafoetida - 1/2 tsp
Tamarind - 1/2 lemon size
Salt as required
Gingely Oil - 3 tsp

Preparation Method : Peel skin of ginger and chop to pieces. In a kadai add oil and temper red chilly, urud dal to golden brown. Add ginger, curry leaves and saute until aroma reaches. Add coconut, tamarind and greenchilly to it and let down cool. Grind it to course chutney in Mixer and keep aside. Again in a kadai, add gingelly oil and temper with mustard seed and urud dal and curry leaves again. Use this chutney for Dosa/ Idli / Pongal / and can be had with steamed rice along with again 2 tsp of gingelly oil. This chutney is good on health point of view.

Curry Leaves Soup

Karuveppillai Soup - Curry Leaves Soup
Posted by Suvarna Shankar on 29/12/2015

Cook thuvar dal separately ... Now in a pan add ghee take Sombu 1/4 tsp krambu 2nos elaichi skin 2 pattai lil fry, add small onion, grated Inji, pondu, tomato , coriander thandu/ leaves then add 2 cups curry leaves now cook well.  Let it cool puree it in the mixer take out the patai krambu and ilaichi b4 grinding since the flavor might be too strong.  Now take a cooker add lil ghee , 2 green chillies seed removed, then add the puree and mashed dal.  Add more water close with weight for 5 mins in medium flame.  Now switch off the heat.  Open when the pressure is released.  Now strain the soup add salt pepper according to spice u like and a dash of lemon juice . For garnishing add some fresh cut Coriander leaves 


Badam Cake

‎Badam‬ cake
Recipe posted by Pankajam Durgaprasad on 25/12/2015

Soak badam in boiling water for an hr. Remove the skin.  Grind it to smooth paste adding 2 cups milk. Measure it in a cup. Add equal measure of sugar . Can add 1/2 cup more if you like sweet v much. I added equal measure and it was good.   Heat a pan add 8tbsp unmelted ghee then the paste and sugar mix well so no lumps are formed. Add few crushed saffron strands to it and mix well. Keep stirring it until it leaves the sides of pan and pour on a greased plate. Smoothen it with a flat spatula. Cool and cut it. Can decorate it of your choice. Tastes yummy.


Ras Malai

RAS MALAI
Posted by Lakshmi Vasanth on 29/12/2015

For making Rasgulla
Ingredients : Full cream milk - ½ litre , Vinegar / Lemon juice -2 tbsp, Sugar -2 cups,Water 5 cups,Cardamom powder – 1tsp, Rose water – 2 tsp( optional) Rava – 1tblsp

Method : Boil the milk for 10 minutes.Lower the flame and then add vinegar / lemon into it. Mix well.You can see the whey separate.Now Arrange a stainer on a vessel and spread a cotton cloth on it.Pour the paneer formed and remove the whey.Pour running tap water onto this to remove the sour taste due to the lemon/Vinegar used. Now tie the cloth so that the extra water is drained. 

After 1 hour, the paneer looks a little crumbly.Knead it with rava for 10 minutes into a pliable dough.Make small balls without any holes in it and keep it aside.  In a Pressure cooker add the 1cup sugar to 5 cups water and cardamom powder.  Bring to boil and now slowly put the paneer balls in it.  Close the lid and let it cook for 2 whistle.Then simmer it for 10 more minutes in a very low flame. Switch off the stove. When the pressure is released you can see these soft yummy rasgulla's might have doubled in size. 

For making of the saffron flavored milk
Milk - 1/2 litre
Sugar – 1 cup
Cardamom – 6/7 nos (powdered)
Saffron -7-8 strands
Pistachio -chopped – 15/20 nos 
Almonds (blanched and thinly sliced) - 20 nos 

Boil ½ Litre milk - so that it is reduced by ¼ quantity. Keep the flame low and keep adding sugar, cardamom powder and mix until the sugar dissolves.Switch off the flame. Add almonds, pistachio and saffron soaked in a tbsp of milk. Mix well.  Now take the rasgulla from the sugar syrup, squeeze out the excess sugar syrup gently.  Then drop it into the creamy milk and refrigerated it and serve chilled RAS MALAI with more almonds and pistachio.


Pirandai Thogayal

PIRANDAI THOGAYAL

Nalla thogayal saaptu naalaachu... so today (29/12/2015) aathula iruntha Pirandai parichu nalla alambi, cut panni... Inji, milagai, u-paruppu, ka-paruppu, Puli, pudina, kothamalli, perungayam ellam pottu vathakki vachu irukaen... Chutney araichapparam.. night rice oda, nallennai vittu saapda vendiyathu tnaan...




Gate Ki Sabji

Gate ki sabji
Posted by Annapoorani Ganesan on 29/12/2015

Ingredients
½ cup besan, 1table spoon wheat flour, ½ tsp chilli powder, ½ tsp dania powderr, ½ tsp haldi powder, ½ tsp garam masala powder, ½ tsp carom seeds(ajvay/omam), ½ tsp ghee, 1 table spoon chopped coriander leaves,water and salt to taste.

Method :   Combine all ingredients, make soft dough, the apply oil in your palm and make small rolls, put a vessel on flame, add 2 cups water,when the water start to boil , add the rolls one by one, cook for some time till the rolls fully cooked.  Drain the water from the rolls and keep both water and rolls aside separately.  Roast 2 onions (slices) using little oil in kadai till it turns brown in color. Keep aside.  Roast few coconut slices in same kadai till it gets golden brown colour.  Take these things in a mixer pot and add 7-8 garlic cloves, khaskhas, 2 cashews, red chilli powder, garam masala, coriander powder and grind into fine paste using little water.  Now put a pan on flame, add 2 table spoon oil, heat it, add 1 tsp jeera and add this masala. Let it cook for 5-6 minutes othen add sufficient water to make gravy.  Once the gravy starts boiling add these besan logs to gravy and let it cook till you get desired consistency.  Garnish with coriander leaves.  Serve with chapati.


Maddur Vada

Maddur Vada
(This snack derives its name from the town of Maddur which is in the Mandya district of Karnataka.  This goes specially good with Coconut Chutney or any type of Pickle)

Ingredients
Green chilly 3, Ginger chopped 1/4 tsp, Onion chopped 1, Ghee 1tsp, Semolina (sooji) 1/2Cup, Rice flour 1/2Cup, All purpose flour 1Cup, Curry leaves 2Springs, Coriander 1Bunch, Asafoetida, Salt To Taste and Oil To Fry. 

Method :  Take a bowl add all purpose flour, rice flour, semolina, ghee, crumble it, add chopped onions, chopped ginger, chopped green chilly, chopped curry leaves, chopped coriander, asafoetida, salt, water, mix it like a stiff dough, let it rest for 15 minutes. Then divide the dough into equal portions, and make a ball and flatten it on a plastic sheet. Deep fry until golden brown both sides in a medium flame.

Brinjal Ennai Kuzhambu

Recipe for 
Kathirikaai ennai kuzhambu :
Posted by Purnima Rajesh on 30/12/2015

Slit Brinjal into 4 cuts, 1 cup small onions, 1 tomato cut into small pieces, 1 big garlic, curry leaves, Tamarind extract of 1 big lemon size.  Heat gingelly oil in a vessel. Season mustard and Methi seeds. After they splitter add onions, tomato, garlic and slit Brinjal. Fry for 2 min. Add tumeric powder, red chilli powder, dhania powder, little jeera powder, salt to taste. Mix well all these with the veggie in the vessel for 2 min. Then add tamarind extract. Allow it boil until raw smell goes and the kuzhambu consistency has come. That's all.


Dhal Batti

Stuffed Dal bhaati 
Posted by Annapoorani Ganesan on 30/12/2015

Ingredients
Wheat flour 1 cup
Suji 1/4 cup
1/8 tsp baking soda
oil or ghee 2 tsp
salt to taste
for stuffing
2 small potatoes
green chilli (chopped) 1
green coriander chopped
green peas 2 tsp
red chilli powder 1/2 tsp
dania powder 1/2 tsp
ginger ( grated) 1/2 tsp
jeera 1/2 tsp
amchur powder 1/2 tsp
haldi powder 1/2 tsp
oil
salt to taste

Method
Add suji,salt,carrom seeds and baking soda into the wheat flour.  Add half quantity of ghee and keep rest for greasing.  Mix all ingredients and knead the stiff dough by adding water little by little.  Don't knead the dough very soft.  Keep aside for 1/2 an hour for fermenting.  (I used 1/2 cup water for kneading.)  Now prepare stuffing.  Heat oil in a pan, add jeera, hing,green chilli, ginger, haldi powder, daniya powder, boiled peas and saute for 2 min.  Mash the potatoes and add to the pan.  Add amchur powder, chilli powder and salt.  Mix well and mash together.  Divide into small equal balls.  Now take the dough and knead once again.  Divide into six equal balls.  Take a ball and spread flatten or cup shape and fill the stuffings and seal it on all sides properly.  Grease a baking tray with ghee.  Place all the bhaaties on it by giving some space.  Brush them with ghee.  Preheat the oven at 230°C.  Place the bhaattis on the tray and keep in on the middle rack.  Set the oven at 230 on covection mode.  Bake for 10 to 14 min( until turn brown)  Break and dip the hot bhaaties in ghee and serve with cooked mixed dal.  Note : If you want less ghee, you can brush some ghee over the bhaaties and serve with dal.

Method without oven

Heat a heavy bottomed pan.  Place a strainer inside it. Grease the strainer with oil.  Arrange bhaaties on the strainer..  .Cover the lid and maintain the heat at medium low flame.  After 15 minutes open the lid and turn the bhaaties using a spoon or fork.  Keep turning after every 10 minutes.  After 30 - 35 minutes bhaatieswill brown up and you will notice cracks all over the bhaaties.  To see if it's fully cooked - open up a bhaati and it will be all cooked inside. If the dough is still gooey on the inside it means bhaati is not cooked, return it to the pan and cook for another 10 minutes.  Drizzle ghee over it and enjoy with dal.

Recipe for Dhal
Ingredients: 
½ bowl toor dal
¼ bowl moong dal (with skin)
¼ bowl chana dal
1 big onion
2 tomato
1 tea spoon ginger garlic paste
1 tea spoon chilli powder
1 tea spoon coriander powder
½ tea spoon garam masala
Salt as per your taste
To Temper: 
1 table spoon ghee
1 bay leaf
1 tea spoon jeera

Method for Dal :  Wash all pulses and cook in pressure cooker for 2 whistles in medium flame.  To prepare for temper, heat ghee in Kadhai and temper with the items mentioned above.   Add ginger garlic paste and finely chopped onion and sauté until transparent.  Add chopped tomato and sauté and add all spices mentioned in the ingredients.  Add salt and mix well.   Let it cook in medium flame until tomato becomes soft and oil oozes out.  Add cooked dal and boil it for 2-3 minutes.  Switch off the flame, garnish with fresh coriander and your dal is ready.


Rose Tea

Rose Tea

Rose Tea : Very simple... Take 1 glass of water and bring to boil. Take 2 Roses and remove the petals and drop in the boiling water and switch off the stove. Let it be closed for 2 mins again. Now the essence of rose will be absorbed by the hot water. Strain and add Honey / sugar to your taste and take hot... Once a day keeps your heart problems away.... Ilamayin Ragasiyam ithuvae...


Thursday, 24 December 2015

Air Fried Aloo Tikkis

Air Fried Aloo Tikkis 
Posted by Anuradha Prasanna on 23/12/2015

INGREDIENTS 
Potato: 500gms
Corn Flour: 4tbsp
Green Chilli: 1small
Coriander Leaves: 1tbsp
Red Chilli Powder: 1tsp or more according to your spice 
Garam Masala Powder: 1tsp
Jeera Powder: 1/2tsp
Amchur Powder: a pinch
Salt to taste
Oil to make the balls into Tikkis and coat the Airfryer

METHOD
Boil the potatoes to hard and soft texture and peel it off.  Now in a bowl, grate or mash the potatoes with your hand add all the powders mentioned except oil and make soft dough.  Separate into equal balls and start making Tikkis by applying oil to your palms, so the Tikkis gets coated with oil evenly.  Make Tikkis and keep aside.  Pre-heat the Airfryer 200C for 5mins.  The coat the Airfryer basket with oil and place the Tikkis into it according to the space.  Fry it at 200C for 15 mins first and see if the Tikkis are crispier or fry it again for another 10 mins more.

(Or)  You can shallow fry the Tikkis in stove top too using a Pan.  Enjoy your hot Aloo Tikkis with Tomato Sauce or make Tikki Chat.


Potato Gravy-Hotel Style

Potato Gravy (Hotel Style)
Posted by Shankar MrsGowri

Pressure cook 4 medium size potatoes...(2 sound)... Peel it... Cut into cubes....

Heat 1 1/2 of oil and fry potatoes well until golden brown...keep aside.

Grind onion(2 nos) tomatoes (4) garlic (3 cloves) ginger ( 1 inch piece) green chillies (2 nos) ... Cashew nuts (10 nos .. Soaked in hot water for 5 mins) to a fine paste... Keep aside. If u r a spice lover u can grind sombhu lavangham and pattai with this.

Heat a tbsp of oil in a pan.... Add cumin seeds ...when they sizzle... Add the grounded paste .. Turmeric powder(1/4 tsp) coriander powder (2 tsp) jeera powder( 1 tsp) chilli powder (3/4 tsp) garam masala (1/4 tsp)... And needed salt.

Cook until the raw smell goes.... Then add the shallow fried potatoes and a cup of water ... And simmer for 5 mins...till everything blend well... Garnish with coriander leaves... Serve hot.


Puli Upma

Puli Upma
Posted by SathishKumar Ramadurai on 23/12/2015

Receipe : idly arisi 2 glass, red chilly 10nos, small piece of tamarind, soak in water for 2 to 3 hours. Grind the rice chilly and tamarind knjam karakarappa iruka vendum, cut 3pieces of onion, add oil in pan with mustard seeds, urud dhal and channa dhal, add onions until turns brown, add the grinded mix in the pan and kelarinde irukanum for 30 to 45 mins in low flame add salt as required.. whn upma came brownish colour, off the flame and ready to eat.. yummy.. superb upma ready 4 u..


Dil Pasanth

Recipe for Dil Pasanth
Posted by Rajashri Indiran on 23/12/2015

Filling- 1 cup coconut grated, 1/2 cup sugar powder, 2 tbsp of tutti frutti, 2 tbsp of dry fruits coarsely powdered, a tsp of jam,a pinch of salt.
In a kadai add ghee let it melt add the coconut roast well. Add the rest of the ingredients in the same order mix well. Allow to cool.

For the dough: 
Sieve the 1 cup maida add 1/2 tsp salt, a tsp of ghee.   In a separate bowl add a tsp of active yeast with a cup of warm milk & a tsp of sugar. Keep it aside the mixture to dissolve the yeast completely.  After that add into the maida. Mix well make dough.  Cover the dough with a kitchen towel. Keep it in dark place for 2 hrs.

Fill the coconut mixture into the dough like stuffed paratha. Bake it in a preheated oven @ 180* c for 10- 15 mins.Time may vary depending upon your type of the oven.


Nair Chutney

Recipe : Nair Chutney
Posted by Swaminatha Sharma on 23/12/2015

Grated coconut - 1/2 cup
Shallots (Small Onion) 1/2 cup
Red chillies - 4 nos (remove the inner seeds)
Ginger - 1/2 inch size
Water and salt as required
For tempering, mustard seed, urud dal, Coconut oil, Curry leaves & 1 tsp of finely chopped onions.

Method : Take 1/2 cup grated coconut, ½ tbsp chopped shallots, red chilies and ½ inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. you can also saute them in a bit of coconut oil. Add salt and water to need. Grind to smooth chutney. Temper all the ingredients given above and add to chutney. Your typical Nair Chutney is ready.

Carrot-Coconut Laddoo

Carrot-Coconut Laddoo
Posted by Archana S Venkatachalam on 23/12/2015

1 cup finely grated carrot (use small sized grater)
1 cup grated coconut
2 cups sugar (u can use lesser also , I used 1.5cups as all of us prefer less sweet)
2 tbsp ghee

Saute carrot n coconut in the ghee till the raw smell of carrot goes off n keep it aside.  Prepare sugar syrup to 1 string consistency n then add the carrot n coconut mixture n keep mixing until it becomes frothy n leaves the side of the pan. Then pour into a greased plate..... after it becomes warm grease ur hand wit ghee n shape into balls.... yummy carrot coconut laddoos r ready.


Sunday, 20 December 2015

Sakkarai Pongal

Sakkarai pongal is simple and easy indian / brahmin cooking recipe at home and best recipe for beginners.  traditional Kovil sakkarai pongal will not have milk in it.  But in house we shall try adding milk instead of water while cooking rice.... 

Sakkarai Poingal
Posted by Swaminatha Sharma on 20/12/2015

Ingredients  :
Raw Rice - 1/2 cup
Pasi paruppu - 1/4 cup
Vellam (Jaggery) - 1 cup grated
Cashew nuts -10 to 15 nos
Raisins -10 to 15 nos
Cardamom - 1/4 tsp powder 
Ghee - 1/4 cup
Ghee -1/2 tsp (for jaggery syrup)

Method :  Dry roast rice and dal separately until it is hot to touch. It is not necessary to fry until it changes color.  Pressure cook rice and dal together with 2 1/2 cups of water. Mash it well and keep it aside. Heat 1/4 cup of water in a pan and add jaggery to it. When it dissolves, filter it to remove impurities. Boil jaggery water with a tsp of ghee on medium heat. Take a cup of water, add a tsp of jaggery syrup to it, if it does not dissolve, then it is the right stage to add mashed rice and dal.  Add mashed rice, dal mixture and cook for a few minutes until everything gets blended well as in the picture below. Add cardamom powder at this stage.  Fry cashew nuts in a tsp of ghee. Remove from pan and add to the rice dal mixture.  Add the rest of the ghee and fry raisins until they puff up and add it to the rice dal mixture along with ghee.  Enjoy delicious Sakkarai pongal.


Palak Panneer

Palak Paneer 
Posted by Anuradha Prasanna on 20/12/2015

INGREDIENTS
Palak: 2bunch
Paneer: 200gms
Onion: 3medium
Garlic: 4big(mala poondu)
Ginger: 1inch
Tomato Purée: 1cup(3big tomatoes)
Red Chilli: 2
Red Chilli Powder: 1tsp
Garam Masala: 1.5tsp
Bay Leaf(brinji elai): 1small leaf
Cinnamon(pattai): 1/4stick
Salt to taste 
Butter and Oil: 3tbsp

TO GARNISH
Fresh Cream: 1tsp

METHOD
Discard the stem, chop the spinach and wash it.
Now boil water and switch off the stove, immerse the chopped spinach until it turns soft.  In meanwhile grind onion, garlic, ginger and red chilli to a fine paste.  Grind the soaked spinach to a fine without water(stock the water).

In a kadai, heat butter and oil together, sauté bay leaf and cinnamon stick, add onion-garlic-ginger-red chilli paste, sauté it until the raw smell goes off.  Now add tomato purée and the spice powder, sauté it until the butter-oil oozes out.  Add spinach puree, stir until you get thick gravy, in this stage add little water to get semi gravy consistency.  Switch off the stove and cubed paneer to it.  Garnish with fresh cream.  Enjoy with your Phulkas or Chapathi.


Chur Muri

Udupi-Karnataka Street Food Chur Muri 
Posted by Anuradha Prasanna on 20/12/2015

INGREDIENTS
Puffed Rice: 2cups
Roasted Peanuts(unsalted): 1cup
Tomato: 1big
Onion: 1medium
Grated Carrot: 1small
Coriander Leaves: 1/2tbsp
Lemon Juice of 1big lemon or 2small lemons
Green Chilli(deseeded): 1small
Red Chilli Powder: According to your spice 
Salt as needed
Coconut Oil: 1tsp

METHOD
In a bowl mix finely chopped onion, tomato, grated carrot, coriander leaves, chilli powder, salt and lemon juice.
Now add puffed rice, roasted peanuts(unsalted) and coconut oil, mix it thoroughly.
Serve immediately 

PS:
Always add Puffed Rice and Peanuts at the end to maintain crispness.
Coconut Oil gives authentic taste.


Sukhi (Dry) Channa

Sukhi(Dry) Channa with Lemon Wedges
Recipe posted by Anuradha Prasanna on 20/12/2015

INGREDIENTS
Kabuli(White) Channa: 1.5cup
Tomato: 3big
Onion: 2medium
Ginger: 2inch
Green Chilli(deseeded): 1
Jeera: 1tsp
Red Chilli Powder: 1tsp
Garam Masala: 1tsp
Coriander Powder: 1tsp
Amchur Powder: A pinch
Coriander Leaves: 1/2tbsp
Salt to taste
Oil: 1/2tbsp

METHOD
Soak White Channa overnight(maximum 10hrs).
Now in a cooker cook it for 5 to 8 whistles.
Don't discard the water.
In a kadai, heat oil, splutter jeera, add the onions and sauté until it turns soft.
Now add tomato and sauté until it turns mashy.
Add the boiled water of channa(1/2cup), channa, spice powders, ginger, green chilli and coriander leaves, on medium flame stir it on intervals until the water evaporates completely.
Turn off the stove and serve hot with lemon wedges(slices)


Saturday, 19 December 2015

Mushroom-Broccoli Soup

Fresh Cream Mushroom-Broccoli-Carrot Soup sautéed in Garlic
Recipe by Anuradha Prasanna on 15/12/2015

INGREDIENTS
Broccoli: 250gms
Mushroom: 250gms
Carrot: 1 medium
Water to immerse Broccoli, Mushroom and Carrot
Garlic: 6
Butter: 1/2tsp
Fresh Amul Cream: 1 box
Pepper to taste
Oregano 
Mixed Herbs
Salt to taste

METHOD :  Wash Mushrooms and scrub those black layer from it, remove the stem, dry it and halve it.  In the same way wash the Broccoli and separate into small florets.  Wash and peel Carrot, cut it into round slices.  Now take a kadai, heat butter, saute minced(podiya narikina) garlic until it gives nice aroma.  Add Broccoli, Mushrooms and Carrot, just give quick stir.  Pour in the water and boil the vegetables until it's soft.  Now add pepper, salt, oregano, mixed herbs and fresh cream, stir it until it forms medium thick gravy.  Switch off immediately and serve it hot.  PS: You can sprinkle extra pepper and salt if needed 


Pineapple Rasam

Pineapple Rasam

Recipe by Indira Kp on 15/12/2015

Take 2-3 cups of water, heat it...to that add coriander leaves, green chillies, rasam powder, turmeric powder, salt, pineapple pieces, tomatoes, pineapple juice (1/4 cup), coconut milk (jus for taste ), cooked Toor dhal...cook all this on a flame until boil.... And last temper it with ghee....mustard seeds...jeera, curry leaves, perungayam, red chilli....


Cranberry Pickle

Cranberry Pickle
Recipe by Viji Ramachandran

Cranberry oorugai/pickle avakkai style..... Chopped cranberries, air dried under fan overnight, mixed it with all the spices plus oil... left it for 4 days, mixing few times a day. I refrigerated the pickle. Seriously with thayir sadham this tasted like heaven. If you can get your hands on fresh cranberries please, please try this.

Shai Veg Gravy

Shahi Vegetable Gravy
Recipe by Swaminatha Sharma on 15/12/2015

Chopped vegies (Carrot, Beans & Cauliflower) - 1 cup boiled
oinion & tomato 1 each finely chopped
Coconut & Cashewnut (Grinded to Paste) 1/2 cup
Ginger-Garlic paste - 2tsp
Salt, Oil - according to need
Turmeric, Chilly, coriander, Jeera powders - 1tsp each
Dont waste the boiled water of veggies..

In a wok, add oil, saute onion and tomato, add GG paste and add little Veg-Cooked water and cover with a lid for 2 mins. Now its cooked fully and mash it to fine paste. Now add veggies and the grinded paste and mix well. Add water according to requirement and add all the powder and mix well.. Add Salt and cover with lid for 2 mins again. Mix well and check the consistency. Remove and garnish with coriander leaves. (Optional). This goes very good with pulka and steamed rice.


Veg Thick Soup

Veg-Thick-Soup
Recipe by Suprajaa Sharma

Saute the veggies (Peas, Carrot, Beans and Cabbage) in 2tsp of Butter.... Boilthe veggies (1 cup) and remove the water... Grind the veggies in mixie and mix with the filtered water.. bring to boil again mixing both.. add 1 tsp of corn-flour, salt and pepper and make a thick consistency (adjust water leverl to your level).... Garnish with chopped coriander leaves and serve hot with pappads.......


Drumstick-Rice Adai

MURUGA ELLAI VERUM ARISI ADAI
Recipe by Lakshmi Vasanth on 17/12/2015

Ingredients : 
Boiled rice - 2 cups, 
Muruga ellai – 3 cups, 
Green chillies – 10 nos, 
cumin seeds – 2 tsp, 
Coconut – 1 cup, 
salt.

Method : Pluck the leaves of the Muruga ellai off its stem and keep only the leaves. Wash them well.  Soak the Rice for 5/6 hrs. In a wet grinder- grind the rice to a not smooth- but a little coarse batter.   In a blender add the coconut, green chillies , cumin seeds , little water.  Grind all into a coarse paste. Add this paste to the Rice batter. Add salt and the Drumstick leaves. Mix well.  Heat a Tawa add a ladle full of batter and spread it like a dosa . It should be a thick dosa. Keep the flame in the medium. Make a hole in the centre Now smear oil on all sides and centre of the dosa . Once cooked flip the side and cook on the other side also .Serve hot with Ghee / Butter or Molagapodi.


Mushroom Gravy

Mushroom Gravy
Recipe by Rekha Ravi Shankar on 17/12/2015

Ingredients
Mushroom- 1 cup chopped
Onion -2 finely chopped
Tomato-2 finely chopped
GG paste- 1 spoon
Chilli powder - as per taste
Coriander powder- as per taste
Garam masala or kitchen king (optional) - as per taste
Jeera-1 spoon
To soak and grind
Coconut- 2 spoons
Cashew- 5-6
Poppy seeds- 1 spoon

Method
The soak and grind ingredients to be soaked in hot water and grind it to smooth ground paste.  In a kadai add oil, add jeera after it splutters add onion fry onion in low flame till they turn brown. Then add GG paste saute till the raw smell goes. Then add tomatoes and all spice powder and salt. Add little water and cook till oil ooze outs. Then add mushrooms and cook on a low flame covered till mushroom become soft.  Then add the ground paste and little water and cook in high flame for 5 mins till it becomes gravy.  Switch off and garnish with coriander leaves.

Kadai Mushroom

KADAI MUSHROOM
by Anuradha Prasanna

INGREDIENTS
Mushroom(big or Button Mushroom): 200gms
Capsicum(Red & Green Mixed): 1cup cubed
Onion(medium sized) finely chopped
Tomato: 2big(not the sour tomato, use red tomatoes) puréed
Ginger Garlic: 1tsp(crushed in mortar, coarsely)(1/2 inch ginger and 4 garlic)
Kasuri Methi: 1tbsp(finely crushed)
Salt to taste
Sundrop or Soyabean Oil: 3tbsp

HOMEMADE KADAI MASALA POWDER
Coriander Seeds: 1tsp
Jeera: 1/2tsp
Peppercorn's: 4
Red Chilly: 4

METHOD
Dry fry all the ingredients mentioned under kadai masala powder, cool it and then coarsely powder it in mixie. (Wash the Mushrooms completely and discard the stem)

In kadai heat oil, saute the chopped Mushrooms (julienne) until it turns brown (Mushrooms will ooze out water & once it gets cooked water will evaporate on its own). Keep it aside once cooked.  In the same oil, saute finely chopped onions until turns translucent, then add the crushed ginger garlic to it, saute until the raw smell goes off.  Now add the pureed tomato, stir and saute it until the oil separates.  Once done add the cubed capsicum and saute it for 2 to 3 mins.  Add the coarsely grounded fresh kadai masala and stir it quickly, then pour 1 cup of water to it, add salt, close with a lid and cook until capsicum gets half cooked (don't allow the capsicum to cook very soft, maintain the crunchiness) on low flame.  At the end add the sautéed mushrooms and crushed kasuri methi to it and stir it for about 2mins.  Switch off the stove and enjoy with Phulkas, Roti, Pulao and Naan or as you desire

Kanjivaram IDLI

Recipe for Kanjivaram Idly (Updated)

Soak Boiled Rice and Urud Dal in 2:1 ratio for 3 to 4 hours along with vendhayam 1tsp. Grind to coarse type to idly batter consistency. Allow to ferment for 8 hours. In a wok, add Nallennai (5 to 10 tsp) or Ghee, splutter Urud-dal, Channa-dal, Powdered Dry Ginger, Pepper and Jeera. Saute for 1 min in medium flame, then add Asafoetida, saute and pour over the batter. Now add Curryleaves and chopped coriander leaves and mix well. Steam boil in Idli Cooker for 20 mins and serve hot with your favourite Tomato Chutney.


Veg Kurma (Hotel Style)

Veg Kurma (Hotel Style)
Recipe by Shankar Mrs.Gowri on 18/12/2015

Hotel style veg kurma for rotis...... Dinner..
Grind coconut (1/2 cup) 
fennel seeds(1 tsp) 
fried gram (1 tsp) 
cashew nuts (3-5) to a smooth paste.... 

Cut vegetables into medium sized pieces...
Heat oil in a kadai add cloves (2) cinnamon - 1 small piece sauté for 2-3 seconds...and add chopped onions .sauté till onions turn transparent.

Add ginger garlic green chilli paste and sauté for 2 mins....until raw smell goes... Add chopped tomatoes turmeric powder sambar powder salt and cook for few mins until tomatoes become soft.  Add all veggies with 1/4 cup of water... Cook covered until veggies are 3/4 cooked.  Add grounded paste and water needed... Cook in medium flame... Finally add one laddle of milk (optional)... The gravy should not too thick or too watery...  Garnish with coriander and mint leaves...serve hot with roties and parathas..


Miracle Drink

Miracle Drink

1-apple, 
1-carrot, 
1-beetroot, 
1 inch size ginger and 
3 tsp of sugar... 
Water - as required

Clear / remove skins and chop it.. add to mixer grinder and blend to fine paste... add required water to juice consistency.. and serve chilled.. top up with Mint leaves... your Miracle drink is ready.... fully energetic / vitamins / protiens and highly healthy.... to keep your intestine clean and clensed... especially no acidity and hypertension and your blood cells are pure and active...


Sunday, 29 November 2015

Health Tips # 1

இடைவிடாத இருமலுக்கு: அதிமதுரத்தை தூள் செய்து தேனில் கலந்து சாப்பிட்டால் இருமல் நிற்கும்.

தாது விருத்திக்கு: உடல் வலிமைக்கும் தாது விருத்திக்கும் முருங்கைப்பூ நல்லது. தினமும் இரவில் படுக்க செல்லும் முன் பசும்பாலில் முருங்கைப் பூவைப் போட்டு காய்ச்சி குடித்து வந்தால் நல்ல பலன் கிடைக்கும்.

தொண்டைப்புண் ஆற: இலந்தை இலைகளை தண்ணீரில் போட்டு காய்ச்சி, அதில் உப்பு போட்டு வாய் கொப்பளித்து வந்தால் தொண்டைப் புண் ஆறும்.

வயிற்றில் பூச்சி போக: மாங்கொட்டை பருப்பை காயவைத்து பொடித்து தேனில் குழைத்து சாப்பிட்டால் பூச்சி வெளியேறிவிடும்
.
குளவி கொட்டினால்: குளவி கொட்டினால் அந்த இடத்தில் ஒரு வெங்காயத்தை நறுக்கி தேய்த்தால் வீக்கம் வராது. வலியும் போய்விடும்.

சேற்றுப் புண் போக: இட்லிக்கு உளுந்து அரைக்கும் போது அந்த மாவை கொஞ்சம் எடுத்து அதில் எலுமிச்சம் சாறு சேர்த்து புண்ணில் தடவி வந்தால் விரைவில் ஆறிவிடும்.

விக்கல் நிற்க: விடாமல் விக்கல் எடுக்கிறதா? கடுக்காய் தோலை பொடி செய்து வைத்துக்கொள்ளுங்கள். விக்கல் வரும் போது ஒரு ஸ்பூன் பொடியை தேனில் கலக்கி சாப்பிட்டால் விக்கல் நிற்கும்.

போதை தெளிய: அளவுக்கு அதிகமாக மது குடித்து போதையில் இருப்பவர்களுக்கு மாதுளம்சாறு ஒரு டம்ளர் கொடுத்தால் போதும். விரைவில் போதை தெளியும்.

பல் வலி போக: பலி வலியை உடனடியாக போக்க ஒரு துண்டு சுக்கு எடுத்து வாயில் வைத்திருங்கள். வலி போனதும் பல் டாக்டரை பார்த்து நிரந்தர தீர்வு காணுங்கள்.

தூக்கம் வருவதற்கு: ஒரு வெங்காயத்தை எடுத்து கண்ணீல் சாற்றை பிழியுங்கள். கண்ணீர் வந்து அடங்கியதும் தூக்கம் தானாக வரும்.

Friday, 27 November 2015

Roasted Gram Sambar - பொட்டுகடலை சாம்பார்.

Posted by Swaminatha Sharma on 27/11/2015 @ 1137 hours

Ingredients for Roasted Gram Sambar -  பொட்டுகடலை சாம்பார்.
Onion – 1 small sized , chopped
Tomato – 1 medium sized , chopped
Carrot – 1, cubed
Pottukadalai – 3 tbsp
Tamarind – a small marble sized
Corriander leaves – For garnishing
Salt to taste
Oil – 2 tsp

To Roast & Grind
Onion – 1 small sized , chopped
Tomato – 1 medium sized , chopped
Dry Red Chillies – 2-3
Coriander seeds – 2 tbsp

To Temper
Kadugu – 1/2 tsp
Ulunthamparuppu – 1/4 tsp
Jeeragam – 1/2 tsp
Curry leaves – a spring

Preparation Of Masala
Set ready the needed the ingredients. Heat 2 tsp oil in a kadai and add the dry red chillies and fry for a min in medium flame.Then add the corriander seeds and fry till nice aroma arises.  Now add the chopped onion and tomato with required salt and fry till they turn soft and mushy in medium low flame and switch it off. Let it cool a bit and transfer to a blender along with the roasted gram dal and make it to a fine paste.

Heat a kadai with 2 tsp oil and add all the ingredients under To Temper and wait till the mustard splutters. Add the onion and fry till soft.  Then add the tomato and fry for 2 mins.  dd the chopped carrot and fry for 3 more mins, till it 3/4 done.  Pour in the grounded masala with 1 cup water and tamarind extract and mix well.  Allow to boil for 4-5 mins. Garnish with Coriander leaves and serve hot with Idli / Dosa or Pongal....

Monday, 23 November 2015

Cooking Tips # 20

1. Oil changes its colour leaving black residues when frying poori because of the flour we use for dusting when rolling out. To avoid this, use little oil to roll out so we have clear oil till the last.

2. Use pepper powder instead of chilly powder for making bakshanams( ribbon, omapodi) its gives a nice flavor and is also much healthier than chilly powder.

3. When boiling any vegetable for curry (potato, plaintain,colacasia, yam etc..) chances that it might get overcooked resulting in sticky or smashed curry. once boiled and peeled the skin, cool it completely or keep it in freezer for about half hour. later cut into pieces or grate it and temper for making curry.

4. Cut chow chow and rub against each other.A white sticky paste will be formed.Remove before chopping for curry/kootu.Not sure why we are removing but it is being followed so long in our house.

5. Mix quarter portion of powdered black chenna to wheat flour when making chapathi. It tastes good and is also good for diabetics.

6.when making home made paneer, add a cup of curd instead of lemon juice. This yields more quantity of paneer.

7. When making puli kaachal, Add salt only after the tamarind water gets cooked completely and is reduced to half. When adding initially, it will get stuck to the bottom so we might have to mix it without taking hands.
8.Do not cut and store onions. It has the tendency to absorb bacteria in the environment. So cut and use immediately.

Posted by Saranya Simhan on 24/01/2015

Tirunelveli Sothi

Iniya kaalai vanakkathudan ungal Sharma-vin indraya samayal 02/04/2015 Tirunelveli Sodhi..... This is a side used for many dosa, idli, rice varieties and a recipe used in Chettinad / Tirunelveli side with many vegetables.. Let us see how to prepare this Sodhi as I have posted in Tamil for clear understanding of the recipe (Hope some one would translate for the benefit of others)...

திருநெல்வேலி சொதி.!.
கேரட் - 1, உருளைக்கிழங்கு - 1, பீன்ஸ் - 10 பச்சைபட்டாணி - 1/4 கப், கத்திரிக்காய் - 2, முருங்கைக்காய் - 1, வெங்காயம் - 2, இஞ்சி - 2 இன்ச், பூண்டு - 5 பற்கள், பச்சை மிளகாய் - 5, தேங்காய் - 1/2 மூடி (துருவியது), பொட்டுக்கடலை - 1 டேபிள் ஸ்பூன், மஞ்சள் தூள் - 1 சிட்டிகை, கறிவேப்பிலை - சிறிது, நல்லெண்ணெய் - 2 டீஸ்பூன், தேங்காய் எண்ணெய் - 1/2 டீஸ்பூன், கடுகு - 1/2 டீஸ்பூன், வெந்தயம் - 1/4 டீஸ்பூன், எலுமிச்சை சாறு - 2 டீஸ்பூன்

செய்முறை:- முதலில் அனைத்து காய்கறிகளையும் நறுக்கிக் கொள்ள வேண்டும். பின்னர் தேங்காயை மிக்ஸியில் போட்டு, தண்ணீர் சேர்த்து அரைத்து, 1 கப் தேங்காய் பால் எடுத்து தனியாக வைத்துக் கொள்ள வேண்டும். பின் மீண்டும் அதில் தண்ணீர் ஊற்றி, 1 கப் தேங்காய் பால் எடுத்துக் கொள்ள வேண்டும். பின்பு ஒரு வாணலியை அடுப்பில் வைத்து, அதில் 2 டீஸ்பூன் எண்ணெய் ஊற்றி காய்ந்ததும், பச்சை மிளகாய் சேர்த்து 1 நிமிடம் வதக்கி, தனியாக வைத்துக் கொள்ள வேண்டும். பிறகு அதில் இஞ்சி, பூண்டு, வெந்தயம் சேர்த்து தாளித்து, பின் அதில் வெங்காயத்தை சேர்த்து, பொன்னிறமாக வதக்க வேண்டும். பின் அதில் நறுக்கி வைத்துள்ள காய்கறிகள் அனைத்தையும் சேர்த்து 3-4 நிமிடம் நன்கு வதக்கி, மிஞ்சுள் தூள் மற்றும் உப்பு சேர்த்து நன்கு பிரட்டி விட வேண்டும். அடுத்து அதில் 1 கப் தண்ணீர் ஊற்றி, இரண்டாவது தேங்காய் பாலை ஊற்றி, 10 நிமிடம் காய்கறிகளை மிதமான தீயில் வேக வைக்க வேண்டும். நன்கு வெந்ததும், அதில் அரைத்து வைத்துள்ள பொட்டுக்கடலை பேஸ்ட் சேர்த்து, தீயை குறைத்து, முதல் தேங்காய் பாலை ஊற்றி, 1-2 நிமிடம் கொதிக்க விட வேண்டும். குழம்பானது கொதிக்க ஆரம்பித்ததும், அதனை இறக்கி, அதில் எலுமிச்சை சாறு சேர்த்து கலந்து கொள்ள வேண்டும். இறுதியில் சிறு வாணலியை அடுப்பில் வைத்து, அதில் 1/2 டீஸ்பூன் எண்ணெய் ஊற்றி காய்ந்ததும், கடுகு, கறிவேப்பிலை சேர்த்து தாளித்து, குழம்புடன் சேர்த்தால், திருநெல்வேலி சொதி ரெடி.

Cooking Tips # 19

1. Dhokla : After pouring the batter in the greased tray, sprinkle some grated carrot, potato, cabbage and boiled peas. Then steam it.This will make the dish more healthy and colourful..

2. Noodles : Boil noodles and strain it. While making dosa, top it with little noodles and cover it with a lid. Yummy noodles dosa ready.

3. Curd rice : Dry roast ½ cup saboodana(jevvarisi) and soak it in hot water for 10 – 15 Mins. Mix it with curd rice.

4. White urad dhal sundal : Soak urad dhal in water for 8 hours. Steam cook like idly and temper mustard, green chilly, channa dhal and add grated coconut.

5. Poli : If the poornam turns out little watery, add rusk or bread crumbs to it.

Cooking Tips # 18

1. உருளை கிழங்கு: முளை விடாமல் பச்சை நரம்பு ஓடாமல் கீறி னாலே தோல் உதிர்ந்து பெயர்ந்து வர வேண்டும்

2. கருணை கிழங்கு: முழுதாக வாங்கும் போது பெரியதாக பார்த்து வாங்குவது நல்லது. வெட்டிய கிழங்கை விற்றால், உள் புறம் இளம் சிவப்பு நிறத்தில் இருக்குமாறு பார்த்து வாங்கவும்

3. புடலங்காய் : கெட்டியாக வாங்கவும். அப்போதுதான் விதைப்பகு தி குறைவாக, சதை பகுதி அதிகமாக இருக்கும்.

4. சேப்பங்கிழங்கு முளை விட்டது போல் ஒரு முனை நீண்டிருக்கும் கிழங்கு சமையலுக்கு சுவை சேர்க்காது. உருண்டையாக பார்த்து வாங்கவும்

5. பெரிய வெங்காயம் மேல் (குடுமி) பகுதியில் தண்டு பெரிதாக இல்லாமல் பார்த்து வாங்கவும்.

Cooking Tips # 17

1. வறுத்த தேங்காய்த் துருவல் ஒரு கப், ஏலக்காய் ஐந்து இவற்றை மிக்ஸியில் தூளாக்கி, அத்துடன் வறுத்த சேமியாவை பொடியாக நொறுக்கிப் போட்டு, வறுத்த முந்திரித் துண்டுகளையும் சேர்த்து ஒரு டப்பாவில் கலந்து வைத்துக்கொள்ளவும். திடீரென விருந்தாளி அல்லது விசேஷம் என்றால், இக்கலவையில் ஒரு கரண்டி எடுத்துப் போட்டு வெந்நீர் விட்டு, சூடான பாலும், ஒரு தேக்கரண்டி நெய்யும் விட்டுக் கலந்தால் இன்ஸ்டன்ட் பாயசம் ரெடி.

2. முள்ளங்கி: லேசாக கீறினால் தோல் மென்மையாக இருந்தால் அது இளசு- நல்ல காய்.

3. சௌசௌ : வாய் போன்ற பகுதி விரிசல் பெரிதாக இல்லாத படி பார்த்து வாங்கவும். விரிசல் இருந்தால் முற்றிய காய்,

4. அவரை: தொட்டு பார்த்து விதைகள் பெரிதாக இருக்கும் காய்கள் தவிர்ப்பது நல்லது. இளசாக வாங்கினால் நார் அதிகம் இருக்காது.

5. இஞ்சி: லேசாக கீறி பார்க்கும் போது தோல் பெயர்ந்து வருவது நல்லது. நார் பகுதி குறைவாக இருக்கும்.

Cooking Tipe # 16

COOKING TIPS‬ - 16
1. சர்க்கரை டப்பாவில் நாலைந்து கிராம்பை சேர்த்து போட்டால் எறும்புகள் வராது. - Adding 3 or 4 Cloves in Sugar duppa would stop entering of ants inside.
2. பூண்டு, வெங்காயத்தை சிறிது நேரம் தண்ணீரில் போட்டு விட்டு உறித்தால், சுலபமாக தோலை உறிக்க முடியும்
To peel the skin of onion and garlic easily, place them on water for some time before peeling.

3. பாத்திரம் கழுவும் ஸ்பாஞ்ச், கை துடைக்கும் டவல் போன்றவற்றை அடிக்கடி மாற்றி, துவைத்து வைக்கவும்.
Try to keep changing towels and sponges often in kitchen works.

4. புதினா இலைகளைக் காயவைத்து, உப்பு சேர்த்து பவுடராக்கி , அதைக் கொண்டு பல் துலக்கி வந்தால், பெருபாலான பல் உபாதைகள் விலகிவிடும்.
Dry the mint leaves, add some salt and make it powder. Brush teeth with this powder will reduce all problems regarding to teeth.

5. வெண்டைக்காய் வதக்கும் போது சிறிது தயிர் சேர்த்து வதக்கினால் பிசுபிசுப்பு இருக்காது.
Adding a spoon of Curd while making Okra fry would make a perfect curry.

Cooking Tips # 14

COOKING TIPS‬-14

1. கொத்தமல்லித்தழை, கறிவேப்பிலை போன்றவற்றை அலுமினியம் ஃபாயில் பேப்பரில் சுற்றி ஃப்ரிட்ஜில் வைத்தால் நீண்ட நாட்கள் அழுகாது.
If we keep coriander & curry leaves in an aluminium foil, it would last for longer days.

2. எலுமிச்சை பழத்தை தீயில் காண்பித்து சூடாக்கிவிட்டு, பிழிந்தால் பிழிவதற்கு எளிதாக இருக்கும்.
If you slightly warm the Lemon on the gas stove, you will find easy to squeeze the lemon.

3. அப்பளம் சுட்டவுடன் அதன் இருபுறமும் சிறிது நெய்யை சொட்டாகளாக ஊற்றி பயன்படுத்தினால் சுவையாக இருக்கும்.
Add few drops of ghee on both sides of Sutta Appalam, which enhanses the taste while eating.

4. காலையில் எழுந்ததும் பல் துலக்கி வாழைப்பழம் ஒன்றை சாப்பிட்டால் உடலில் உள்ள நச்சு டாய்லெட் மூலமாக வெளியேற செய்து உடலை சுத்தமாக்கும்.
Having a banana after washing teeth, will have easy flow of stool and keeps body fit.

5. உணவில் காரத்திற்காக சேர்க்கும் பச்சை மிளகாய்க்கு பதில் உடலுக்கு நன்மை தரும் மிளகை சேர்த்து கொள்ளுங்கள்.
Try to add more Peppers for spicyness in place of green chilly, which is good on heath views.