Ingredients
1cup: Semolina (Rava)
¼ cup: Sliced Potato
½ cup: Sliced Onion
½ tsp: Grated ginger
3tbs: Grated fresh coconut
Chopped coriander leaves
1 tsp: Sugar
2 tsp: Ghee
Salt to taste
For Seasoning
2 tbs: Peanuts
1 tsp: Mustard seeds
1 tsp: Black gram (urad dal)
1 tsp: Red dry chilli
¼ tsp: Turmeric powder
A pinch: Asafoetida
Curry leaves few
3 tbs: Oil
Method
1.Heat a pan and slightly roast rava in a low flame. Keep aside and allow it to cool.
2.Heat 3 tbs of oil and add the seasoning ingredients except turmeric powder and asafoetida.
3.When the mustard splutter, add turmeric and asafoetida and sauté well.
4.Add the onions and fry till it soft. Then add potato fry for few minutes. Add 11/2cup of water, salt to taste and bring to boil. Cover and cook the potato.
5.When it is done, mix grated ginger and sugar. Turn heat to low flame.
6.Add roasted rava little by little. Keep stirring while adding, so that there will not be any lumps.
7.Close the lid and cook for few minutes.
8.Garnish with coriander leaves and grated coconut.
9.Sprinkle ghee over it and serve hot.
Saturday, October 3, 2009
Carrot vadai
Ingrediants
1.Grated carrot-1cup
2.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,
salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
1.Grated carrot-1cup
2.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,
salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
Friday, October 2, 2009
Bhindi Paratha
Ingredients
250 grams ladies finger
1/2 tbsp jeera
1 tbsp chilli powder
1/2 garma masala
Salt to taste
100 gms onion
250 grams of wheat flour
Method
Take a Pan, put oil and saute jeera.
Fry bhendi and onion, add chilli powder, garam masala powder.
Take a big bowl put wheat flour, salt and the bendi mixture.
Mix gradually, and keep it aside for 1 hour.
Make small balls of it and roll them and roast them on a tava.
Serve with dals or vegetable gravy.
250 grams ladies finger
1/2 tbsp jeera
1 tbsp chilli powder
1/2 garma masala
Salt to taste
100 gms onion
250 grams of wheat flour
Method
Take a Pan, put oil and saute jeera.
Fry bhendi and onion, add chilli powder, garam masala powder.
Take a big bowl put wheat flour, salt and the bendi mixture.
Mix gradually, and keep it aside for 1 hour.
Make small balls of it and roll them and roast them on a tava.
Serve with dals or vegetable gravy.
Bhindi Masala
Ingredients:
500 gms/1.10 lb okra/bhindi
3 onions, chopped long thinly
5 green Chillies
1 inch ginger
10 flakes garlic
4 tomatoes ripe red
2 tsp mango powder
3 tbsp Oil
3 tsp garam Masala
2 tsp turmeric powder
2 tsp Coriander powder
Salt as required
coriander leaves
Method:
1. Half grind garlic, ginger, chillies, coriander leaves, check it do not grind to paste.
2. Add salt, little oil, coriander powder, mango powder, garam masala and turmeric powder in to the mixture and keep it aside.
3. Slit the bhindis from the center and cut potatoes in round shapes and make deep cuts on them.
4. Now fill bhindis with all the prepared mixture and on the potatoes.
5. Heat oil in a wide pan add onions, stir and then slide bhindis and potatoes gently in the pan.
6. Stir it gently so that the masala does not come out. Keep it on slow fire and cover it with lid, let it cook till the bhindis have become dark green in color and almost cooked.
Now add finely chopped tomatoes. Again cover it with the lid and cook it on slow fire till the tomatoes almost disappear.
Serve with hot chappatis/phulkas
500 gms/1.10 lb okra/bhindi
3 onions, chopped long thinly
5 green Chillies
1 inch ginger
10 flakes garlic
4 tomatoes ripe red
2 tsp mango powder
3 tbsp Oil
3 tsp garam Masala
2 tsp turmeric powder
2 tsp Coriander powder
Salt as required
coriander leaves
Method:
1. Half grind garlic, ginger, chillies, coriander leaves, check it do not grind to paste.
2. Add salt, little oil, coriander powder, mango powder, garam masala and turmeric powder in to the mixture and keep it aside.
3. Slit the bhindis from the center and cut potatoes in round shapes and make deep cuts on them.
4. Now fill bhindis with all the prepared mixture and on the potatoes.
5. Heat oil in a wide pan add onions, stir and then slide bhindis and potatoes gently in the pan.
6. Stir it gently so that the masala does not come out. Keep it on slow fire and cover it with lid, let it cook till the bhindis have become dark green in color and almost cooked.
Now add finely chopped tomatoes. Again cover it with the lid and cook it on slow fire till the tomatoes almost disappear.
Serve with hot chappatis/phulkas
Bhindi Curry
Ingredients
10 chopped Bhindi
1 chopped Onion
2 Green Pepper of medium hot (depends on taste)
1/2 inch Ginger
Salt (depends on taste)
1/2 tsp Oil
Little Jeera, and Mustard seeds
Method:
Make a paste of Green Pepper, Ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it. Put Mustard seeds and Jeera, after a few seconds add Onions and bhindi and keep fry until Bhendi get soft. If required then add 1/2 tsp oil extra and let it to fry.
Add Paste of Green pepper, Ginger and salt and fry it for a few more minutes. If required, then add grated copra. Now, it is ready to serve hot Bhindi curry alongwith Chappati or Rice.
10 chopped Bhindi
1 chopped Onion
2 Green Pepper of medium hot (depends on taste)
1/2 inch Ginger
Salt (depends on taste)
1/2 tsp Oil
Little Jeera, and Mustard seeds
Method:
Make a paste of Green Pepper, Ginger, and salt. Keep it ready to add in the curry later.
Take oil in pan and heat it. Put Mustard seeds and Jeera, after a few seconds add Onions and bhindi and keep fry until Bhendi get soft. If required then add 1/2 tsp oil extra and let it to fry.
Add Paste of Green pepper, Ginger and salt and fry it for a few more minutes. If required, then add grated copra. Now, it is ready to serve hot Bhindi curry alongwith Chappati or Rice.
Thursday, October 1, 2009
Capsicum Pulao
Ingredients:
2cups Rice (Uncooked)
1/4cup Yellow bell pepper, finely chopped
1/2 cup mixed vegetables
1/4cup Red bell pepper, finely chopped
1/4cup Green bell pepper, finely chopped
1/4 cup Chopped scallions(green onion)
1 tbsp Lemon juice
2 tbsp Oil or ghee
3 cups water
Salt to taste
Method:
1. Heat kadai with oil or ghee, add salt and all three bell peppers,green onions, mixed vegetables and simmer till peppers are soft. Then add the lemon juice,rice and mix well.
2. Add the above mixture to the rice and add 3 cups of water and Cook.
Serve hot with curry & raita.
2cups Rice (Uncooked)
1/4cup Yellow bell pepper, finely chopped
1/2 cup mixed vegetables
1/4cup Red bell pepper, finely chopped
1/4cup Green bell pepper, finely chopped
1/4 cup Chopped scallions(green onion)
1 tbsp Lemon juice
2 tbsp Oil or ghee
3 cups water
Salt to taste
Method:
1. Heat kadai with oil or ghee, add salt and all three bell peppers,green onions, mixed vegetables and simmer till peppers are soft. Then add the lemon juice,rice and mix well.
2. Add the above mixture to the rice and add 3 cups of water and Cook.
Serve hot with curry & raita.
Beans Pulao
Ingredients
1 1/2 cups long grain rice
1/2 cup beans boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
1 1/2 cups long grain rice
1/2 cup beans boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
Vegetable Pulao
Ingredients
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans, carrots and green peas.
3 tsbp ghee(clarified butter)
Method
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans, carrots and green peas.
3 tsbp ghee(clarified butter)
Method
Grind together the 1/2 onion, coconut, garlic, ginger and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process, but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste and the blended masala.
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.
Wednesday, September 30, 2009
Egg Balls
Ingredients
4 egg (separate egg yolk & white)
milk 1-1/2 ltr.
sugar 1 cup
cardamom (optional)
Method
Take a non-stick deep casserole or Kadhai
Boil milk to 3/4 of the quantity.
While the milk is boiling, beat the egg white till frothy.
When you find the milk has reached to 3/4 of the quantity add sugar, cardamom.
Take a tablespoon of egg white froth and leave it to the boiling milk, go on doing till the froth is over.
Simultaneously keep on turning the froth that has been dropped in the milk.
Now beat the egg yolk slightly and pour the same in the milk (this helps to thicken the milk).
Let this cook for 5 more minutes and then cool it down. Keep it in the freezer.
This recipe if cooked properly gives you the taste of Ras Malai.
4 egg (separate egg yolk & white)
milk 1-1/2 ltr.
sugar 1 cup
cardamom (optional)
Method
Take a non-stick deep casserole or Kadhai
Boil milk to 3/4 of the quantity.
While the milk is boiling, beat the egg white till frothy.
When you find the milk has reached to 3/4 of the quantity add sugar, cardamom.
Take a tablespoon of egg white froth and leave it to the boiling milk, go on doing till the froth is over.
Simultaneously keep on turning the froth that has been dropped in the milk.
Now beat the egg yolk slightly and pour the same in the milk (this helps to thicken the milk).
Let this cook for 5 more minutes and then cool it down. Keep it in the freezer.
This recipe if cooked properly gives you the taste of Ras Malai.
Egg Khima
Ingredients
6 eggs
1 small diced onion
1/2 teaspoon garlic
1/4 ginger
1 small diced tomato
1 green chilly
Method
Heat oil in pan and add onion, saute it til turns brown
Then add tomato, ginger, garlic and green chill cook it well for minute or so
Then add eggs one at time and stir the mixture on medium heat until egg is cooked.
Once the eggs are cooked add some salt and pepper for seasoning
Continue to break to egg in to kernel like particles.
Garnish with coriander leaves and serve with bread and hot sauce.
Hope you enjoy your egg khima
6 eggs
1 small diced onion
1/2 teaspoon garlic
1/4 ginger
1 small diced tomato
1 green chilly
Method
Heat oil in pan and add onion, saute it til turns brown
Then add tomato, ginger, garlic and green chill cook it well for minute or so
Then add eggs one at time and stir the mixture on medium heat until egg is cooked.
Once the eggs are cooked add some salt and pepper for seasoning
Continue to break to egg in to kernel like particles.
Garnish with coriander leaves and serve with bread and hot sauce.
Hope you enjoy your egg khima
Egg Toast
Ingredients
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread
Directions:
1. Beat the eggs,milk and sugar.
2. Dip bread in the mixture.
3. Take a frying pan and fry the bread soaked in egg until golden brown.
4. Take off fire and serve it hot.
2 eggs
1/2 glass milk
Sugar 2.5-3 table sps
Bread
Directions:
1. Beat the eggs,milk and sugar.
2. Dip bread in the mixture.
3. Take a frying pan and fry the bread soaked in egg until golden brown.
4. Take off fire and serve it hot.
Tuesday, September 29, 2009
Banana Erucherry
Ingredients:
6 raw bananas, peeled, cut into long pieces
8 curry leaves
1/2 tsp mustard seeds
2 red chillies
salt to taste
3 green chillies, sliced
2 cups coconut scrapings
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp coconut oil
Method:
1. Mix banana pieces with turmeric and salt and cook till soft.
2. Mash slightly.
3. Grind 1 cup coconut, 1 red chilli and cumin to a fine paste.
4. Add to banana mash. Reserve.
5. Heat oil.
6. Add mustard seeds, green chillies, curry leaves and red chilli pieces.
7. Add one cup coconut scrapings and fry till golden.
8. Add the banana mash and mix well.
9. Serve hot.
6 raw bananas, peeled, cut into long pieces
8 curry leaves
1/2 tsp mustard seeds
2 red chillies
salt to taste
3 green chillies, sliced
2 cups coconut scrapings
1/2 tsp cumin seeds
1/4 tsp turmeric powder
2 tbsp coconut oil
Method:
1. Mix banana pieces with turmeric and salt and cook till soft.
2. Mash slightly.
3. Grind 1 cup coconut, 1 red chilli and cumin to a fine paste.
4. Add to banana mash. Reserve.
5. Heat oil.
6. Add mustard seeds, green chillies, curry leaves and red chilli pieces.
7. Add one cup coconut scrapings and fry till golden.
8. Add the banana mash and mix well.
9. Serve hot.
Kuzhal Puttu
Ingredients:
1 kg raw rice
1 cup coconut gratings
salt to taste
a little water
Method:
1. Clean and soak for 1 1/2 to 2 hours. Drain all the water, spread the rice on a cloth for water to get absorbed.
2. When rice is quite dry, powder it in the dry grinder or the mixi.
3. Sieve the flour, remove the grit, put this back again, grind and sieve.
4. Repeat the process till all the rice has been made into flour.
5. Take 2 cups of the sieved flour, lightly roast on a low flame. See that there are no lumps while roasting. Remove from fire, cool.
6. Add salt to 3 tbsp of water mix and add this to the flour and mix the flour to resemble bread crumbs. Keep this aside for half an hour.
7. Use a puttu kuzhal, fill it up with the mix like below.
8. Spead some coconut gratings at the base, put it some flour, coconut gratings and again flour. Repeat the process ending with coconut. Close the kuzhal and keep it in a vessel of boiling water. Cover the vessel and boil for a while till steam comes out of the kuzhal. Remove the kuzhal from boiling water.
9. Place the kuzhal on a plate, open both ends and with a stick or a ladle, gently push the cooked puttu out.
It will be cylindrical in shape. Cut this into thick slices.
Serve hot with kadalai curry or sugar and banana.
1 kg raw rice
1 cup coconut gratings
salt to taste
a little water
Method:
1. Clean and soak for 1 1/2 to 2 hours. Drain all the water, spread the rice on a cloth for water to get absorbed.
2. When rice is quite dry, powder it in the dry grinder or the mixi.
3. Sieve the flour, remove the grit, put this back again, grind and sieve.
4. Repeat the process till all the rice has been made into flour.
5. Take 2 cups of the sieved flour, lightly roast on a low flame. See that there are no lumps while roasting. Remove from fire, cool.
6. Add salt to 3 tbsp of water mix and add this to the flour and mix the flour to resemble bread crumbs. Keep this aside for half an hour.
7. Use a puttu kuzhal, fill it up with the mix like below.
8. Spead some coconut gratings at the base, put it some flour, coconut gratings and again flour. Repeat the process ending with coconut. Close the kuzhal and keep it in a vessel of boiling water. Cover the vessel and boil for a while till steam comes out of the kuzhal. Remove the kuzhal from boiling water.
9. Place the kuzhal on a plate, open both ends and with a stick or a ladle, gently push the cooked puttu out.
It will be cylindrical in shape. Cut this into thick slices.
Serve hot with kadalai curry or sugar and banana.
Plantain Chips
Ingredients
Raw (Green) Plantains
Oil
Salt
Water
Method
Mix salt with water to make a salt solution. Skin the plantains.
Boil the oil in a frying pan. Once the oil is boiling, slice the skinned plantains to about 1/16" thick, directly into the oil.
Control the heat so that the plantains are not burned.
Once the plantains are about half fried (the color starts to change), sprinkle the salt solution into the oil as needed.
Fry the plantains to a crispy stage. Remove the fried plantains from oil and drain them in paper towels.
Once the fried plantains are at room temperature, keep them in closed container.
Raw (Green) Plantains
Oil
Salt
Water
Method
Mix salt with water to make a salt solution. Skin the plantains.
Boil the oil in a frying pan. Once the oil is boiling, slice the skinned plantains to about 1/16" thick, directly into the oil.
Control the heat so that the plantains are not burned.
Once the plantains are about half fried (the color starts to change), sprinkle the salt solution into the oil as needed.
Fry the plantains to a crispy stage. Remove the fried plantains from oil and drain them in paper towels.
Once the fried plantains are at room temperature, keep them in closed container.
Monday, September 28, 2009
Adhirasam
Ingredients:
• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying
Method:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.
• 1/2 kg Rice
• 300 gm Jaggery
• Oil for frying
Method:
• Soak rice in water for half an hour.
• Spread it on a large cloth or newspaper for half an hour.
• When it is three fourth dried, put it in a mixie and powder it.
• Dissolve jaggery in minimum water and mix well.
• Put this on heat.
• Cook it until the jaggery syrup becomes thick like a paste.
• Combine this syrup with the powdered rice and mix well to make dough.
• Cover it and leave it for about 8 hours.
• Take 2 cups of oil and heat it.
• Make a ball of out of the dough on a plastic sheet and flatten it by hand.
• Fry in oil until it becomes golden brown on both sides.
Kara Thenkuzhal
Ingredients
Raw rice - 4 cups
Tur dal - 1/2 cup
Urad dal - 1/2 cup
Cumin seeds - 25 gms
Chilli powder - 3 tablespoons
Asafetida powder - 2 teaspoons
Butter - 100 gms
Table salt - to taste
Oil - for frying
Method:
Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely.
Fry the pulses orange, powder them and allow them to cool.
Mix the powdered rice, powdered pulses, cumin seeds, asafetida powder, chilli powder, butter and salt together, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some of the dough and pass it through the special thenkuzhal strainer and deep fry till it turns golden brown. Keep flipping the sides till the thenkuzhal is done.
Store in an air tight container.
Raw rice - 4 cups
Tur dal - 1/2 cup
Urad dal - 1/2 cup
Cumin seeds - 25 gms
Chilli powder - 3 tablespoons
Asafetida powder - 2 teaspoons
Butter - 100 gms
Table salt - to taste
Oil - for frying
Method:
Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely.
Fry the pulses orange, powder them and allow them to cool.
Mix the powdered rice, powdered pulses, cumin seeds, asafetida powder, chilli powder, butter and salt together, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some of the dough and pass it through the special thenkuzhal strainer and deep fry till it turns golden brown. Keep flipping the sides till the thenkuzhal is done.
Store in an air tight container.
Butter Murukku
Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Refined oil as required
Salt to taste
Method
1. In a heavy bottomed pan, fry Urad dal till light brown and let it cool.
2. Grind it into a fine powder.
3. To this add the rice flour & the rest of the ingredients except butter.
4. Melt the butter and add it to the dry ingredients.
5. Mix it well & mould it into a dough.
6. (Make sure it has the right consistency to pass through the murukku pressure).
7. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
8. Drain them in a paper towel to remove excess oil, let them cool.
9. Store in an air tight container.
10. Enjoy crispyand tasty homemade butter murukku.
11. Everyone at your home will love it.
Rice flour - 2 cups
Urad dal - 1/2 cup
Unsalted butter - 3 tsp
Sesame seeds - 1 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Refined oil as required
Salt to taste
Method
1. In a heavy bottomed pan, fry Urad dal till light brown and let it cool.
2. Grind it into a fine powder.
3. To this add the rice flour & the rest of the ingredients except butter.
4. Melt the butter and add it to the dry ingredients.
5. Mix it well & mould it into a dough.
6. (Make sure it has the right consistency to pass through the murukku pressure).
7. With the help of a murukku presser/mould, fry it in a deep pan of heated oil, until they are golden brown in colour.
8. Drain them in a paper towel to remove excess oil, let them cool.
9. Store in an air tight container.
10. Enjoy crispyand tasty homemade butter murukku.
11. Everyone at your home will love it.
Saturday, September 26, 2009
Tomato Rasam
Ingredients:
3-4 tbsp. Red Gram Daal
4 large tomatoes (finely chopped)
1/2 tsp. Garlic paste
1-inch piece of ginger (finely chopped)
21/2 cups water
1tsp Garlic grated
1 or 2 green chilies finely chopped
Coriander leaves finely chopped
Salt to taste chili or pepper powder to taste.
1/2tsp. turmeric powder
1tsp. mustard seeds
1tsp. cumin seeds
1-2 whole dried red chili (halved)
A pinch asafetida
Few curry leaves
2tbsp. oil
Method:
* Pick, wash and pressure cook the daal and keep side.
* Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
* When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
* Add salt, chili & turmeric powder and a cup of water.
* Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
* Serve hot garnished with coriander leaves.
3-4 tbsp. Red Gram Daal
4 large tomatoes (finely chopped)
1/2 tsp. Garlic paste
1-inch piece of ginger (finely chopped)
21/2 cups water
1tsp Garlic grated
1 or 2 green chilies finely chopped
Coriander leaves finely chopped
Salt to taste chili or pepper powder to taste.
1/2tsp. turmeric powder
1tsp. mustard seeds
1tsp. cumin seeds
1-2 whole dried red chili (halved)
A pinch asafetida
Few curry leaves
2tbsp. oil
Method:
* Pick, wash and pressure cook the daal and keep side.
* Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
* When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
* Add salt, chili & turmeric powder and a cup of water.
* Simmer for 5-6 minutes and add the cooked daal and 11/2 cup of water and bring to boil.
* Serve hot garnished with coriander leaves.
Pudina Rasam
Ingredients:
Pudina Leaves
Cumin Seeds
Green Chilli
Tur Dal - 1/4th cup
Salte to taste
Water as required
Lemon Juice as needed
Pepper - optional
Coriander Leaves - optional
Method:
Separate Pudina leaves from the stock and wash it.
Fry the pudina leaves without oil in a nonstick pan along with few cumin seeds for 2 minutes.
After it cools put it in a mixer along with one green chilli.
Keep aside.
Pressure cook Tur Dal with four times water.
Now mix pudina paste, salt and bring to a boil.
Then squeese some lemon juice as per your taste
You can also add pepper to make it spicy.
Garnish with coriander leaves
Pudina Leaves
Cumin Seeds
Green Chilli
Tur Dal - 1/4th cup
Salte to taste
Water as required
Lemon Juice as needed
Pepper - optional
Coriander Leaves - optional
Method:
Separate Pudina leaves from the stock and wash it.
Fry the pudina leaves without oil in a nonstick pan along with few cumin seeds for 2 minutes.
After it cools put it in a mixer along with one green chilli.
Keep aside.
Pressure cook Tur Dal with four times water.
Now mix pudina paste, salt and bring to a boil.
Then squeese some lemon juice as per your taste
You can also add pepper to make it spicy.
Garnish with coriander leaves
Drumstick Rasam
Ingredients
1-2 Drumsticks, tender and fleshy ones
1 Tomato, quatered
1/4 cup Tur dal
a lemon sized ball of Tamarind or 1 tsp tamarind paste
1 tbsp Rasam Powder
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
a pinch of Hing
a few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine
Method:
Pressure cook the tur dal till it's soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.
Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).
Garnish with coriander leaves and lemon juice, serve hot with rice.
1-2 Drumsticks, tender and fleshy ones
1 Tomato, quatered
1/4 cup Tur dal
a lemon sized ball of Tamarind or 1 tsp tamarind paste
1 tbsp Rasam Powder
Salt to taste
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Jeera seeds
1-2 Red Chillies (dried)
a pinch of Hing
a few Curry Leaves (kadipatta)
Oil or Ghee for frying
A few Coriander leaves, chopped fine
Method:
Pressure cook the tur dal till it's soft (3-4 whistles)
Soak the tamarind in 4 cups water and strain the juice
Pour this juice in a vessel and add the tomatoes, turmeric powder, rasam powder and salt. Keep on gas in medium flame.
Boil the drumsticks seperately till cooked.
Remove the insides of the drumsticks and put it in the tamarind water mixture.
Bring the whole mixture to a boil.
Add the tur dal and boil on medium flame for 5-6 mins.
Season with mustard, jeera, hing, red chillies, curry leaves & ghee (you can season in oil also).
Garnish with coriander leaves and lemon juice, serve hot with rice.
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