Monday, July 27, 2009

Kushkha

IngredientsBasmati Rice – 2 கிப்ஸ்

Sliced Onion – 1Chopped Tomato – 2Slited Green Chilly – 3 (indian green chilly)Coconut Milk – 1 cupWater – 4 கிப்ஸ்


Ginger / garlic paste – 2 tspsBay leaf – 2Cardamom – 3Cloves – 3 to 4Cinnamon – 1 inchStar anise – 1 (optional)
Chopped Cilantro a handfulChopped Mint few
Ghee – 2 tbsps, oil – 2 tspsLime juice – 1 or 2 த்ச்ப்ஸ்

Method1. Heat oil and ghee in a pan , saute bay leaf, cardamom, cloves, cinnamon and star anise.

2. Add the sliced onion and fry until brown. Add the ginger garlic paste and the slited green chilly and saute for few more mins.

3. Add the chopped tomato and cook until the tomato is well done. Add the cilantro and mint leaves.

4. Wash the rice well and add it to the masala and fry for two mins, add the coconut milk and saute it for further few mins.

5. Finally add 4 cups of water, salt and lime juice, mix everything together and cover it with a lid and cook until the rice is done.

Serve with raitha or any spicy curry.

Mixed Vegetable Bonda

IngredientsPotato , Beans, Carrot, Green peas – 3 cups choppedOnion – 1/2 choppedGreen chilly – 3 to 4Ginger/ garlic paste – 1/2 tspTurmeric – 1/4 tspGaram Masala – 1/4 tspCilantro
மேதொது
1. Wash and chop all the vegetables into equal sizes except green peas.
2. Heat little oil in a pan, add the chopped onion , green chilly and ginger garlic paste and fry until soft. Add turmeric powder.
3. Add the chopped vegetables and saute it until the vegetables become soft. Finally add the garam masala, cilantro and salt. Turn off the heat and let the vegetables cool. Mash it coarsley and make small balls.

For the batter.
Gram Flour / kadalai Mavu – 1 கப்
Rice Flour – 1/4 கப்

Red chilly powder – as per ur tasteBaking Soda a pinch (optional)Salt
Mix all the ingredients together by adding enough water make a thick batter. Dip each vegetable balls in the batter and deep fry until brown and serve with coconut chutney or green chutney. Good tea time snack.Makes 8 to 10 bondas.

Kuli Paniyaram

Ingrediants:-
Finelly chopped Onion -1 medium onionFinelly chopped
Green Chillies - 4Finelly chopped
Curry and Corinder Leaves - 1 1/௨த்ப்ஸ்ப்
Mustard seeds - 3/4tspUrad dal - ௧த்ஸ்ப்

Method:-
1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackel
2) Then add the chillies and onions and sauté for a few minutes.
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoonof batter in each hole.
5) Cook them on both the sides.