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Wednesday, 27 May 2015

Mangai Kootan

Kerela dish mangai koottan
Posted by Prema Kannan

Take mangai nd white pumpkin make it lle big pieces boil in water with turmeric.  Dry roast : 1/2 spn vendhayam , 2 redchilly . Grind this with one moodi coconut .  Mix with the done mango.  Splutter kadugu , perungayam, very lle vendhayam nd cury leaves in coconut oil.  Finally add one ladle of curd nd salt. Very lle jaggery u can add. This one is optional.


Kurukku Kalan

Kurukku Kalan.
Posted by Girijamani Lakshmanan on 24/05/2015

Chennai (yam) - 250 gms. Cut it into big pieces.
Thick curds. 1 litre.
Coconut. 1 periaychi moodi thengai thuruvinathu
Red chillies. 8 nos
Venthayam. 1 tspoon
1 small piece vellam
Turmeric powder. 1 tspoon
Salt to taste
Karuveppilai, mustard seeds. Red chillies for garnishing
Coconut oil 1 Tablespoon.
Procedure. ( cooking time 45 minutes)

Method :  Roast the red chillies venthayam in a drop of oil. Grind the coconut, red chilles and venthayam.  Cook the yam with required salt and turmeric powder till it is well cooked and keep it aside. If you cook in pressure cooker it will be overcooked. So boil it in thick vessel till it is done.  In a thick vessel boil the curd with required salt and turmeric powder. Add the vellam to it. At least you have to boil the curd till it becomes half of it consistency. (Excess water separated from the curd has to evaporate.) Add the ground paste and cook for five minutes till the raw taste of coconut goes. See that the gravy is not too thick. Add the cooked yam. Cook it for two minutes so that yam gets blend with the gravy.  Garnish with mustard seeds red chillies karuveppilai in coconut oil.  Yummy kurukku kaalan is ready. One of the traditional yummy dish of Kerala. So tasty.


Punjabi Capsicum Gravy

Punjab Capsicum Gravy
Posted by Sri Vidhya on 24/05/2015
INGREDIENTS:
Capsicum - 1 or 2
Oil 
Cumin seeds - 1 tbsp
Bay leaf -1
cloves - 4
Salt 
Garam Masal Powder
To grind :
Tomato - 4 (Depends on the size)
Onion - 1 bigger sized
Ginger - a small piece
Garlic - 4 or 5 cloves
Coriander seeds - 3/4 tbsp
To roast and grind:
Cashew nuts
Groundnut

PREPARATION:
Dry roast cashew nuts and groundnut til light brown and powder it in a blender. Keep this nuts powder aside.  Take the ingredients for given grinding and make into a paste. (Do not add water while grinding) Add 1 tbsp oil in a wok and add the chopped capsicum. Fry it such that it gets cooked to 75%. Remove this fry in a plate.  In the same wok, add little oil followed by bay leaf, cumin seeds and cloves.  Then add the tomato-onion paste, salt to taste and heat it till the raw smell goes.   Now add the nuts powder and mix it well.Add little water to maintain the gravy consistency.  Add the fried capsicum and let it get cooked in the gravy.  Finally add a pinch of garam masal powder, mix well and off the stove.  Punjab Capsicum Masal ready to serve.


Tomato Pappu

Another Andhra Recipe which my friend sent to me to post in Aaharam.. This recipe is Tomato (Thakkali) Pappu, again, which is also served in almost all Telugu brahmins. This Tomato Pappu is very simple dish and goes yummy with steam hot rice again with Noona.. (Oil)

TOMATO (THAKKALI) PAPPU
Kandi Pappu/Toor dal - 1 Cup 
Tomatoes - 3 cut into cubes
Green Chillies chopped- 4 
Garlic - 5 flakes 
Karveepaku/Curry Leaves- 2stems
Endu Mirpakaya/Red Chilli - 1
Red Chilli Powder - 1 tsp
Salt to taste
Oil - 3 tbsp
Jeelakarra/cumin seeds - 1tsp
Avalu/mustard seeds - 1tsp
Turmeric powder - 1tsp
Water - 2 Cups
Coriander for garnishing

Wash the Toor dal thoroughly. In a Pressure Cooker add Tur-dhal, tomatoes, green chillies, garlic, turmeric powder, curry leaves, 1/2tsp oil and pressure cook it for 15 mts in low flame. In a kadai, eat oil in pan, add cumin seeds. mustard seeds, red chilli and allow it to splutter. In this add the pressure cooked dal. Add salt, red chilli powder and allow it to cook for 10 mts. Finally garnish it with coriander leaves and serve hot with rice and pickle.

Puli Vitta Upperi

Puli vitta upperi. (Typical traditional Kerala dish) 
Posted by Girijamani Lakshmanan on 24/05/2015

My mom used to do with raw banana and achinga (karamani). In Kerala most of the houses there will be a kitchen garden behind the kitchen. Vegetables grown are achinga, vazhai, kanthari milagu, yellow pumpkin, pumpkin. I have experienced in my pattys house.

Ingredients
Raw banana. 2 nos ( cut into 1/2 inch long pieces)
Achinga (karamani). 100gms ( cut into 1/2 inch pieces)
Turmeric powder 1 tspoon
Salt to taste
Grinding
Red chillies, fenugreek, uluthamparuppu,karuveppilai all roasted dryly and ground into powder. 
Tamarind a small lemon size soaked in hot water and thick extract taken from it. 
A small piece of vellam
Seasoning: Mustard seeds, coconut oil bunch of karuveppilai.

Procedure:
In a Kadai, add coconut oil splutter the mustard seeds, then add the karamani sauté it for 2 minutes till it is soft. Then add the raw banana sauté it, add required salt, turmeric powder cook it in closed lid. When it is half done add the tamarind extract, vellam and the ground powder and cook it till all the water evaporates. Frquently stir it so that it won't stick to the bottom of the vessel. Garnish with karuveppilai. Yummy puli vitta upperi ready.  You can also use pumpkin along with it.  It goes along with molaguttal( another traditional dish of Kerala) and rasam.


Rasavangi

RASAVANGI

Cook tur dal 1 cup with 3 cups of water, with turmeric powder added and smash to paste and keep aside. Fry channa dal, urad dal & red chilly in coconut oil and add grated coconut and grind to paste with required water. Soak tamarind and extract juice and keep aside.


For Rasavangi any of the following veggies can be used
1. Brinjal
2. White pumpkin
3. Chow chow
4. Lauki (Sorakkai)


Boil the veggie in tamarind water, add turmeric powder. Add smashed tur dal. Add Grounded mixture and boil for 4 mins. Add salt and asafoetida. Fry mustard seed in coconut oil and add to the above mixture. Add curry leaves to the Rasavangi. (Rasavangi means, once after having this, one will sure ask for rasam to have after having this)

Milagu Kuzhambu

MILAGU KUZHAMBU

Kadalai paruppu (Channa Dal) – 1tsp
Ulutham Paruppu (Urad Dal) – 1 tsp
Seeragam (Jeera) – 1 tsp
Coriander Seeds (Dhaniya) – 2 tsp
Milagu (Pepper) – 1 tsp
Fenugreek seeds (Vendhayam) – ½ tsp
Curry leaves – ½ bunch
Red Chillies – 3 nos
Seasame Oil – 4 tsp
Mustard – ½ tsp
Curry leaves – 1 ark
Tamarind – 1 lemon size
Dry roast all the ingredients mentioned above in first para in a blender mixie to a smooth paste with required water. Soak tamarind in hot water and extract Juice. Discard fibres and seeds. Heat oil in pan, add mustrd and curry leaves. Once done, add grinded mixture and followed by tamarind juice. Allow to boil and simmer for 5 minutes Milagu / Pepper Kuzhambu is ready

Paruppu Payasam

TYPICAL BRAHMINS PARUPPU PAYASAM

Moong Dhal – ½ cup
Channa Dal (Kadala paruppu) – ¼ cup
Jaggery – ¾ cup
Coconut – 3 tsp (Cut into fine bits)
Cashewnuts – 2 tsp
Ghee – 2 tsp
Water – 1 cup
Milk – 1 cup
Elachi Powder – 1 pinch
Add ghee and fry moong dal and channa dall until aroma. Pressure cook with ¾ cup of water and keep aside. In a pan, add ghee, fry cashew, cut coconuts and raisins and keep aside. In the pan add jiggery and add ¼ cup of water. When completely melted, remove and filter for impurities. Keep again in gas and stir well. Boil for 3 mins. Add the cooked dal and stir well. And boil until mixed well. Add cooked milk (Or coconut milk) and stir well. Garnish with fried nuts and coconuts and serve hot.


Arachukalakki

Arachu-Kalakki
Posted by Uma Ranganathan on 22/05/2015

One more arachukalakki
Diced Chenai half cup
Coconut one cup
4 green chillies 
Tamarind one small limbu size
Ginger one inch ( optional)
Salt
Curd half cup
A little water.
Grind all together and season with mustard, curry leaves,methi seeds and one red chilli.


Vazhakkai Semi Dry Gravy

Vazhakkai Semi Dry Gravy
Posted by Pankajam Durgaprasad on 22/05/2015

Cut vazhaikai into big pieces (4 ah cut pannanum vertically , then into pieces) . Immerse in buttermilk until our other ingredients are ready. Karukkama nalla colour maintain aagum. 

Take a pan fry 2 red chilli, 1 tsp coriander seeds, 1/2 milagu and jeera each in oil. Then last put 4 tbsp coconut grated and just antha soodulaiye konjam varuthu aaara vechudungo. Then grind it to a paste adding water. Meanwhile add oil and put the vazhaikai and fry nicely on medium flame for 3 mins, then oru kai thanni thelichu moodi vecha chattunu vendhudum. Now add turmeric powder, chilli powder (mind already u have added chilli and pepper in paste too). Then toss well until its well coated and raw smell goes. Now add the paste , few fresh curry leaves and 1/4 to 1/2 tumbler water add salt and boil well. Switch off when the desired consistency is reached. Now add a tsp of lemon juice and mix and transfer to another bowl. Garnish with coriander and curry leaves. Then do seasoning with mustard, urac dhal and curry leaves and put on top of it. Serve with rice or rotis.


Stuffed Tomato Gravy

Stuffed Tomato Gravy 
Posted by Sri Vidhya on 26/05/2015

Ingredients:
Tomatoes 5 or 6
Finely chopped onion - 1
Tamarind juice - 1/2 cup
Salt
Oil
Mustard seeds - 1 tbsp
Methi leaves
To roast and grind:Dry roast :
Grated coconut (Kopra preferable) - 1/2 cup
Ground nuts - 1 tbsp
Cashew nut - 1 tbsp
white Sesame - 3 tbsp
Chili powder - 2 tbsp
Garam masal - 2 tbsp
Cumin powder - 2 tbsp
Dhania Powder - 2 tbsp

Preparation:
Cut a small part of the tomato's top and remove the tomato pulp. Make it hollow to add the stuffing.  Dry roast the ingredients (to grind 1- 4) separately til golden brown Blend them to a fine powder (Add the masal powders too).  Mix a part of this powder with the finely chopped onion and stuff the mixture into the tomatoes. Keep the remaining masal aside. Heat the wok and add 3 tbsp oil followed by mustard seeds.  When it pops, add the stuffed tomatoes and sprinkle little water.   Let the tomatoes get half cooked.  Then add the remaining masal and add tamarind juice, salt and mix well.  Add little water for the consistency.  Close wok with a lid and allow the tomato and the stuffed masal to get cooked.  the tomato skin will become soft. At this time add crushed methi leaves, give it a mix and off the stove  

Note: Not to add much of tamarind juice as tomatoes itself contain the sour taste.


Mangai Perukku

Mangai perukku ; 
Traditional Kerala Dish
Posted by Prema Kannan on 25/05/2015

Method : 
Mango grated - 1 cup
Coconut grated - 1/2 cup
Grn chilly - 2. 
Kadugu - lle.

Grind the above said items coarsely with salt nd 1 laddle of curd. Season with mustard, perungayam , cury leaves.  A super combi fr all type of mulagootal.


Eggless Chocolate & Walnut Brownie

Recipe for Eggless Chocolate & Walnut Brownie
Posted by Soundarya Ramani on 26/05/2015

Melt equal quantity of dark chocolate and butter (say 100gms each) in a pan to liquid consistency. Add 200gms of maida, 2 tsps of baking powder, 1tbsp of vanilla essence, 100gms chopped walnuts and 50ml milk. Add more milk if the batter is too thick.. Grease a cake tin and bake for 20-30mins in 180degrees

Hi all..thanks.. 
I made it in convection oven. Haven't tried making it in MW.


Aloo Creamy Gravy

Recipe for Aloo Creamy Gravy
Posted by Swaminatha Sharma on 26/05/2015

Saute onion, tomato, green-chilly, ginger in butter, allow to cool and grind to fine paste... Cook baby potatoes peel skin and keep aside. In a Tawa, add butter, add the grounded paste and cook for few mins. Add chilly, dhania, cumin and turmeric powder and saute well. Add milk to required consistency (for gravy) and add peeled baby potatoes, add salt and a pinch of sugar and cook for 3 mins. Switch off gas, remove and garnish with cream over and finely chopped coriander leaves.. serve hot with Pulkas / Roti / Naan of your choice....


Mezhukkuvaratti

Recipe for Mezhukkuvaratti 
Posted by thangam Murthi on 25/05/2015

Clean the vegetables & cut into small uniform pieces & keep aside. In a kadai add 3 tbsp oil (Coconut oil in Kerala), or Nallennai or any other oil. Heat add 1 tsp kaduku. After sputtering add 1tsp urad dal & 3 varamilagu broken. Add the vegetables. Add 1/2 tsp manjal podi, required salt, 1/2 tsp Hing powder, 1/2 tsp malli podi & 1tsp red chilli powder. Mix thoroughly & keep closed with a lid in a medium flame. Mix at regular intervals. It will be finished in 20 mins. Best combo of veg is vazhakka & senai, senai chakkai kottai, capsicum potato, kathrikka with vazhakka or potato, kovakka with vazhakka or potato, cabbage or flower with potato. Vazhakka will go well with any combo. Single veg also can be used.


Mullu Thenkuyal

MULLU THENKUYAL ##

Ingredients : Rice powder – 1 glass, Pottukadalai powder- ½ glass, Butter /sunflower Dalda -2 tblsp, Cumin Seeds, Salt – 1 tsp, Oil for frying.

Method : Mix rice powder, Pottukadalai powder , cumin seeds and salt. 
Add the Butter which is kept in the room temperature OR if using Dalda then - Heat the sunflower dalda and add to the mixture .

Mix well to crumbs. Now add water and make a soft Dough . Put the dough in the Mullu Thenghuzal sieve . 

Keep oil for frying. Now fry in oil the mullu thenkuyal. Keep the flame in Medium heat. Remove when light Golden brown. Crispy Mullu thenghuzal is ready. Note : If needed chilli pd can also be added.

Mango Ginger Juice

Today's Recipe : Mango-Ginger Juice....
(To beat the heat & health drink)
Grate 1 mango which is not so sour in a grater. (Preferably Ottu mangai)
Add 1" size ginger grater. Add 1 glass of water and pressure cook for one whistle. Remove and allow to cool. Mash the mango in the vessel and filter it to remove the crushed pieces of mango and ginger. 
In another vessel add this filtered juice and keep aside. In another bowl, and 1 glass of powdered jaggery and 2 glass of water and stir well until it is mixed. Filter and remove the impurities. Now add both the juice and jaggery and service chilled....(with Pudina leaves topping)
Health Benefits
1. Reduce body heat
2. Keeps fresh whole day
3. Removes Stomach Impurities..
4. Releases -ve energies.. &
5. Acts as an good Apetizer.