Sunday, December 30, 2012

Soya Chunks Stuffed Parata


SOYA CHUNKS STUFFED PARATA

Ingredients:
Chappathi dough - for making 3 paratas
soya chunks - 1 cup
onion - 1 
red chilli powder - 1 tsp
ginger garlic paste - 1 tsp
salt to taste
corriander leaves - 2 tsp
garam masala - 1/4 tsp
oil - 2 tsp





Method:
- boil the soya chunks in water for 5 mins
- allow that to cool
- squeeze the water and grind to granules in a mixer
- in a pan add oil
- add onions and fry for 2 mins
- add ginger garlic paste
- add the red chilli powder and salt
- mix well
- cook for 3 - 5 mins
- add the soya chunks and fry for 2 more mins
- add corriander leaves and garam masala
- allow that to cook for 2 - 4 mins
- remove and cool
- now make a thick roti using chappathi dough
- stuff the mixture and seal the edges
- roll them into  thick paratas
- serve.

Friday, December 28, 2012

Green Gram Sabji



GREEN GRAM SABJI


Ingredients:
green gram dal - 1 cup (soaked and sprouted)
tomato - 2 (chopped)
onion - 2 (chopped)
red chilli powder - 1 tsp
salt to taste
garlic pods - 10 - 15
oil - 2tbsp
mustard seeds - 1/ 2 tsp
cumin seeds - 1 tsp
curry leaves - 20
dried red chilli - 1 




Method:
- in a pressure pan add half of the chopped onions, tomatoes, salt, red chili powder, garlic and sprouts
- add some water and pressure cook for 2 whistles
- in another wok add oil
- add mustard seeds, cumin seeds and red chilli when oil is hot
- add onion and fry for 2 mins
- add thhe curry leaves and add them to  the cooked mixture
- bring them to a boil
- allow that to thicken
- serve hot with chappathis.

Thursday, December 27, 2012

Prawn Curry

PRAWN CURRY

Ingredients:
Prawns - 1/2 kg (deveined and cleaned)
onion - 1 (finely chopped)
curry leaves - 10
oil - 2 tbsp
mustard seeds - 1/2 tsp

To grind:
grated coconut - 1/4 cup
curry leaves - 10
small onions - 5
ginger garlic paste - 2 tsp
tamarind - 1 lemon sized ball
tomatoes - 2 (chopped)
chilli powder - 1 tsp
corriander  powder - 1/2 tsp
turmeric powder - 1/2 tsp
salt to taste

To add:
methi seeds - 1/2 tsp (roasted and ground to a powder)
green chillies - 4 (slit in between)



Method:
- add oil in a pan
- add all the ingredients under "to grind" one by one and then grind to a fine paste
- add the ground mixture, prawns, green chillies, methi powder, and cook for 5 mins
- in another pan add oil
- add mustard seeds, curry leaves and onions
- fry till they are golden brown
- add them to the boiling mixture
- serve after 2 - 3 hrs

Wednesday, December 26, 2012

Kara Chutney


KARA CHUTNEY
Ingredients:
onion - 2 (roughly chopped)
tamarind - 2 pinches
salt to taste
red chili - 3
garlic - 4
oil - 2 tbsp
mustard seeds - 1/4 tsp
curry leaves - 4




Method:
- in a wok add oil
- add onions, red chilies, garlic and salt 
- fry for 2 mins
- add tamarind and switch off the flame
- when the mixture is cold grind it a coarse mixture
- add oil in a pan
- add mustard seeds and curry leaves
- add the ground mixture and fry for 2 mins
- serve it with idli / dosa / akki roti.

Monday, December 24, 2012

Marie Biscuit Rolls

MARIE BISCUIT ROLLS

Merry Christmas to all of you. 

Ingredients:
Marie Biscuit - 1 big packet
cocoa powder - 3 tbsp
unsalted butter - 3 tbsp
dry coconut powder - 2  tbsp
choco chips - 2 tbsp
sugar - 5 tbsp
milk - to make a dough


Method:
- break and put marie biscuit and grind them to a fine powder
- melt the butter and  leave it aside
- powder the sugar

to make white dough:
- divide the biscuit powder into two
- take one portion and add coconut, 1/2 of the melted butter and 1/2 of powdered sugar and mix well.
- add some milk to make a thick dough
- in a butter paper roll the dough into a rectangle

to make chocolate layer:
- add remaining biscuit powder, melted butter, powdered sugar, cocoa powder and mix well
- add some milk and make a dough
- roll  the dough on a butter paper to a thick rectangle

to assemble:
- place the white rolled dough on the chocolate dough
- sprinkle the chocolate chips
- now start rolling the dough to form a log
- seal  the sides of the roll on the butter paper
- place it inside the fridge
- after two hours chop them and serve them chilled

Plaintain Crisps

PLAINTAIN CRISPS

Ingredients:
green plaintain - 2 
paneer - 100 gms 
potato - 1 
besan powder - 2 tbsp
corn flour - 1 tsp
ginger garlic paste - 1 tsp
salt to taste
oil - to deep fry
garam masala - 1/4 tsp
green chillies - 3 





Method:
- boil plaintain and potato
- smash them along with paneer
- add in besan powder, salt, corn flour, finely chopped green chillies, ginger garlic paste, garam masala and mix well
- just roll them in your desired shapes
- deep fry them. 

- they are served as starters with corriander curd sauce

Friday, December 21, 2012

Spring Onions Chutney

SPRING ONIONS CHUTNEY

Ingredients:
To grind:
Spring onions - 8
corriander leaves - 1 cup
garlic pods - 4
ginger - 1"
salt to taste
juice of 1/2 lime
roasted peanuts - 1 tsp
Jeera - 1 tsp

To temper:
Oil - 2 tsp
mustard seeds - 1/2 tsp
jeera seeds - 1/2 tsp




Method:
- fry all the ingredients in "to grind" adding one by one in 1 tsp of oil until they are well cooked
- now grind them to a paste
- add oil in a pan
- add mustard seeds and jeera seeds
- add them to  the ground chutney and mix well

Wednesday, December 19, 2012

Fish Curry - Version 3


FISH CURRY - VERSION - 3 

Ingredients:
tuna fish - 1/2 kg
onions - 2 (chopped)
tomatoes - 2
green chilies - 2 
tamarind - size of a lemon
ginger garlic paste - 1 tsp 
corriander leaves - 1 cup
sambar powder - 1 tsp
salt to taste
coconut - 1/2 cup (grated)
oil - to taste
turmeric powder - 1/4 tsp
mustard seeds - 1 tsp





Method:
- grind tomato and corriander leaves to a fine paste
- in a pan add oil, add mustard seeds and curry leaves
- add onions and green chillies
- fry till  they are transparent
- add the ginger garlic paste and the ground paste
- fry til the oil oozes on top
- extract the tamarind juice
- to the juice mix salt, turmeric powder and sambar powder and mix well
- add tamarind juice to the cooked mixture and allow that to come to a nice boil
- add water if requireed
- mean while clean the fish and keep it aside
- also extract coconut milk and leave it aside
- now add coconut milk and bring it to a boil for a min
- add the fish slices and cover the pan 
- allow that to cook for 5- 7 mins on low flame
- turn off the stove allow that to rest for 2 hrs before serving.

Vegetables with Egg



VEGETABLES WITH EGG

Ingredients:
kuail eggs - 4 (boiled)
potato, beans, carrot, cauliflower, peas - 2 cups
onion - 1 (finely chopped)
tomato - 1 (chopped)
ginger garlic paste - 1 tsp
oil - 2 tsp
cinnamon and cardamom - 1 each
curry leaves - 5
red chilli powder - 1/2 tsp
garam masala - 1/4 tso
salt to taste




Method:
- add oil in a pan
- add onion and cinnamon with cardamom
- fry well
- add  the tomatoes when onion is trasparent
- add salt and  the vegetables
- add the ginger garlic paste and fry well
- add the red chilli powder and garam masala
- mix well
- spinkle some water and cover and cook
- now add in te curry leaves and mix well
- remove the egg's shells
- half the eggs and add in to the vegetables
- cover and cook for 2 mins
- serve

Mango Rice - Ready Mix


MANGO RICE READY MIX


These ready mixes can be prepared and stored in the fridge. It stays good for a week or  two. Just have to add warm rice and mix well. 


Ingredients:
Grated mango - 1 .5 cups
green chillies - 4
peanuts - a handful
channa dal - 1 tbsp
urad dal - 1 tbsp
mustard seeds - 1/2 tsp
curry leaves - 10 - 15
cashew nuts - 4 - 5
oil - 4 tbsp
salt to taste
turmeric powder - 1/4 tsp
hing - 1 pinch
Vangi Bath powder - 1.5 tsp




Method:
- in a pan add oil
- add mustard seeds and urad dal
- add channa dal and fry
- when mustard splutters and dal's change colour add in peanuts and curry leaves and fry for 2 - 3 mins
- before they change colour add cashew nuts and green chillies and fry
- add salt, turmeric powder and hing
- mix well
- add grated mango and fry well for 2 - 3 mins
- when the mango is cooked and the water is absorsed, just understand its done
- while remove off fire add the vangi bath powder and mix well
- mix it with rice and serve.

Tuesday, December 18, 2012

Mushroom Potato Masala




MUSHROOM POTATO MASALA

Ingredients:
Button mushroom - 20- 25 (cleaned and cut)
potato - 2 (boiled and cut)
onion - 1 (finely chopped)
tomato - 2 (finely chopped)
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1/2 tsp 
corriander powder - 1/4 tsp
garam masala - 1/4 tsp
ginger garlic paste - 1 tsp
oil - 2 tbsp
cinnamon, cardamom and clove - 1 each
corriander leaves - 2 tbsp (finely chopped)





Method:
- add oil in a pan
- add cinnamon, cloves and cardamom
- fry for 20 secs
- add onions and tomatoes and fry till they mushy
- add salt and  ginger garlic paste
- and add in all  the powders
- mix well
- add some water and allow that to cook for 4- 5 mins
- add the mushrooms and cook
- add potatoes and corriander leaves
- mix well
- when mushroom is cooked, remove
- serve hot with rice / chappathi

Monday, December 17, 2012

Vangi Bath powder


VANGI BATH POWDER



Ingredients
channa dal - 3 tsp
urad dal- 3 tsp
methi seeds - 4 - 5
red chilli powder - 5 -6 
jeera seeds - 1 tsp
corriander seeds - 1 tsp
cloves -2  
cardamom - 1
cinnamon - 1 "
dry coconut powder - 2 tsp







Method:
- dry roast each and every ingredient separately, except coconut powder
- allow that to cool
- now add coconut powder 
- dry grind  them to a powder
- Ready to use vangi bath powder



Saturday, December 15, 2012

Beetroot Thoran

BEET ROOT THORAN

Ingredients:
beets - 3 (finely chopped)
onion - 1 (chopped)
salt to taste
curry leaves - 10
oil - 4 tsp
mustard seeds - 1 tsp

To grind:
coconut - 1 cup (grated)
green chillies - 3
garlic - 4 pods



Method:
- pressure cook beetroot with a pinch of salt for 2 whistles
- grind "to grind" to a fine paste
- in a pan add oil
- add mustard seeds and curry leaves when the oil is hot
- add onions and fry till they are transparent
- add salt to taste
now add the beetroot and ground paste
- cook till  the raw smell vanishes and the mixture is dry
- serve with roti or rice.

Wednesday, December 12, 2012

Arbi Curry


ARBI CURRY

I just don't understand why so many people hate this vegetable.  They call this vegetable as itchy potato as well. I love this vegetable a lot and have tried many versions with this. My most favorite is this recipe. This goes well with rice / roti.

Ingredients:
arbi - 1/2 kg
onion - 2 (chopped)
tomato - 2(chopped)
tamarind - size of a lemon sized balls (I used tamarind cubes - 3 no.s)
salt to taste
coconut paste - 4 - 5 tsp
turmeric powder - 1/4 tsp
sambar powder - 2 tsp
ginger garlic paste - 1 tsp
corriander leaves - 3 tsp (chopped)
curry leaves - 5 - 6
oil - 2 - 4 tsp
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp



Method:
Preparing arbi:
- pressure cook arbi for 3 whistles
- peel off the skin and cut them as required, I cut them into long thin slices
- add a pinch of salt and red chilli powder and marinate them for 2 mins
- fry them till they are crisp and firm in 2 - 3 tsp of oil, leave it aside
- in a pan add oil
- add mustard seeds and urad dal when the oil is hot
- add curry leaves and onions
- fry till they are golden brown
- add tomatoes and salt
- fry till are mushy
- now add ginger garlic paste and fry well
- when the smell is gone add turmeric powder and sambar powder
- mix well and fry for 2 mins
- add water and allow that to cook till  the raw smell is gone
- add coconut paste and corriander leaves
- allow that to cook for 2 mins
- add the fried arbi pieces and cover and cook
- cook for 5 mins in low fire and serve.



Tuesday, December 11, 2012

Tamarind Cubes


TAMARIND CUBES

Easy to use for working women. Easy to prepare and store in the fridge.

Ingredients:
Tamarind - 1/4 kg
salt  around 1 tsp
water as required



Method:
- pressure cook tamarind with salt and water for two whistles
- grind that to a fine paste / extract juice
 - make a thick / thin as per requirement
- allow that to stand for a while
- pour them into ice cube trays and freeze
- remove and store them in zip lock bags / containers and keep them inside freezer
- use them as one / two cubes as required.


Tuesday, December 4, 2012

Peerkangai Thol Chutney (Ridge Gourd Skin Chutney)

Peerkangai Thol Chutney

Ingredients:
Ridge Gourd skin (peerkangai) - 1 cup
tomato - 1 
onion - 1
garlic - 4 - 5
salt to  taste 
green chillies - 3
oil - 2 tsp
mustard seeds - 1 tsp
red chillies - 2 
cumin seeds - 1/4 tsp
curry leaves - 3 - 4 leaves







Method:
- add 1 tsp  oil in a pan
- add the skin, chopped tomato, 2 garlic pods, chopped onion and green chillies
- fry  for 2 mins, add salt
- add a cup of water and cook until they are soft
- now grind it a coarse paste
- in a pan add oil
- add jeera, garlic and mustard seeds when oil is hot
- add red chillies and curry leaves and now add the ground paste
- fry for  2 mins and serve.


Source:
My Neighbor Madhuri

Monday, November 19, 2012

Purple Cabbage Soup

PURPLE CABBAGE SOUP

I took this recipe from Nithya's 4th Sense cooking. I did try this recipe yesterday and it came out well. I did some slight modifications to the original recipe. Yet it was a perfect combo for a cold weather and with brown bread. A perfect meal.

Ingredients: 
purple cabbage -3 cups
onion - 1 (chopped) 
garlic - 4 - 5
fresh cream - 2 tbsp
salt to taste
white pepper powder - 1/4 tsp
bay leaf -  1 
olive oil - 2 tsp
Milk - 1/4 cup






Method:
- pressure cook cabbage with some water until its tender
- in a pan add oil, add bay leaf
- add onions and garlic and fry
- when it turns colour to golden brown add that to the cooked cabbage 
- remove the bay leaf and blend to a fine puree
- bring it to a boil
- add milk, salt, pepper 
- when soup boils well add cream and give it a stir
- serve.



Source:



Friday, November 16, 2012

Lemon Aval Upuma


LEMON AVAL UPUMA

Ingredients:
Brown Poha (Aval) - 1 cup (soaked in water)
onions - 2 (chopped)
green chillies - 2 (clit in between)
salt to taste
oil - 3 tbsp
mustard - 1 tsp
channa dal - 1 tsp
urad dal - 1 tsp
curry leaves - 10 
juice of 1 lemon






Method:
- add oil in a pan
- add mustard, urad dal and channa dal
- add curry leaves and green chillies
- add  onions and fry till they are golden brown
- add salt to taste
- add the soaked and drained aval
- stir and cook for 5 mins til they look dry
- now add lemon juice and remove from fire
- stir and serve warm

Tuesday, November 13, 2012

Thirunelveli halwa

THIRUNELVELI HALWA

Ingredients:

Wheat Berries/Whole Wheat – 1/2 Cup
Sugar – 1 Cup 
Water – 1/4 cup
Cashewnuts – 1/4 cup
Ghee – 3/4 Cup
Cardamom Powder – 1/2 tsp
Food Colour – a pinch [ I used mix of orange ]





Method:
- soak whole wheat for 12 hrs or more. 
- I soaked for around 15 hrs .
- grind that soaked wheat to a fine paste and extract milk out of it.
- I did the step twice to  take the milk out.
- meanwhile in a pan add ghee and fry cashews till golden keep it aside
- also melt ghee and leave it aside
- in a wide bottomed pan
- add the milk and keep stirring until it thickens
- now add sugar and cardamom powder and mix well
- add the food colour and keep stirring
- Here stirring plays an important role
- stirring helps to make a lump free halwa
- keep stirring until the mixture thickens a bit
- now add the ghee little by little 
- wait until the added ghee is absorbed then add the next laddle of ghee
- slowly finish all the ghee and keep stirring
- wait until all the ghee arises on the surface and the mixture forms a ball
- now add the fried cashews and fry till they are mixed well
- serve warm.






Source:


Monday, November 12, 2012

Palak Chole



PALAK CHOLE

Ingredients:
Channa (white) - 1 cup (Soaked and boiled)
palak - chopped - 1 cup
onion - 1 (finely chopped)
tomato - 1 (finely chopped)
jeera - 1 tsp
oil to fry
salt to taste
red chilli powder - 1 tsp 
garam masala - 1/4 tsp
jeera powder - 1/4 tsp
ginger garlic paste - 1 tsp


Method:
- add oil in a pan
- add jeer and onions and fry till they are transparent
- add tomatoes and ginger garlic paste
- fry until the raw smell goes off
- now add chopped palak leaves, salt and red chilli powder
- fry  till  the water oozes out and they are cooked
- usually it takes around 5 mins
- when its completely dry add the channa, garam masala and cumin powder
- mix well and add some water 
- cook until desired gravy is reached
- serve hot with roti/rice or chappathi

Friday, November 9, 2012

Pepper Cauliflower


PEPPER CAULIFLOWER

A wonder side dish for rice or roti. Simple and easy to prepare. Tastes too good.

Ingredients:
Cauliflower - 2 cups (cleaned and cut into florets)
onion - 2 (thinly sliceed)
cinnamon - 1" stick
pepper powder - 1  tsp
turmeric powder - 1/4 tsp
ginger garlic paste - 1/2 tsp
salt to  taste
oil - 2 tbsp to fry
corriander leaves - 3 - 4 sprigs - finely chopped


Method:
- add oil in a pan
- add cinnamon and onions 
- add turmeric powder and ginger garlic paste 
- fry till they are transparent
- to it add the cauliflower and salt and saute and close the pan with a lid 
- leave it cook in slow flame for 5 mins
- add  the pepper powder and sprinkle some water
- allow that to cook until tender and soft
- add corriander leaves and cook
- serve hot



Monday, November 5, 2012

Bread Halwa



BREAD HALWA

I am very happy to announce that with this post I have reached 600 recipes. I have posted, tried and shared these 600 recipes with you and believe me it is all because of  you friends why it happened. Thanks a lot!


My most favourite recipe. Its a sweet and could be prepred in a jiffy with some left over bread and nuts. Just tastes lovely and heavenly.

Ingredients:
Bread slices - 10 (cut into small squares)
butter - 5 tbsp
nuts - cashew, badam and kismis - 10 each
sugar - 1/2 cup
milk - 1/4 cup
cardamom - 3 (crushed)


Method:
- add 1 tbsp butter in a pan
- add  the nuts and fry them till they are golden brown and keep it aside
- add another 3 tbsp of butter and fry te bread slices in low flames till they are crisp and slightly browned
- now add sugar and milk and mix well
- allow the bread to cook and become smashy
- add cardamom powder and nuts and the remaining butter
- mix well and allow that to cook until they leave the sides of the pan and form a single ball



Serve hot 

Friday, November 2, 2012

Nei Appam


NEI APPAM


Its a Kerala dish. Its sweet, mild and tasty.

This is an instant snack. Doesnt need any fermentation as well.

Ingredients:
rice flour - 1/2 cup
maida - 1/2 cup
green banana - 2.5 (smashed)
cardamom - whole - 4 (crushed)
jaggery - 2 cups (crushed and powdered)
oil to fry
soda powder - 2 pinches





Method:
- add little water to jaggery and cook till they are melted
- strain it
- to  the rice flour, add cardamom, soda powder and maida
- mix well
- add jaggery and smashed banana
- mix well

- add water if necessary and the batter should resemble idli batter
- in the kuli paniharam pan add oil and allow to get heated
- pour the batter till the 3/4th of the holes are covered and cook in low flame
- add oil on top
- when cooked on one side turn on the other and cook.
- serve.


Stays good for 2 days if stored in room temperature. Tastes awesome when tasted warm.

Thursday, November 1, 2012

Bread Upuma





BREAD UPUMA

Ingredients:
Bread - 15 slices
onion - 2 (thinly sliced)
Tomato - 2 (chopped)
green chillies - 4 (chopped)
corriander leaves - a handful (chopped)
salt to taste
oil - 3 - 4 tsp
mustard seeds - 1 tsp
urad dal - 1 tsp
curry leaves - 10








Method:
- add oil in a pan
- add urad dal and mustard seeds
- now add the onions, curry leaves and green chillies and fry
- add the tomatoes and corriander leaves, salt to  taste
- fry well
- add the bread pieces and mix well for 3 - 4 mins
serve.

Sunday, October 28, 2012

Tempered Rice

TEMPERED RICE

This is usually called as thalicha sadam. When ever I miss my dinner the previous night, my Mom had this prepared and well ready for the next day lunch. I cannot escape this dish.  Its prepared from the left over food. Tastes too good with one spicy semi gravy or a dry side dish  too.

Ingredients:
left over cooked rice - 1 cup
onion - 1 (thinly sliced)
juice of lemon - 2 tsp
salt to taste
green chillies - 3 (slit)

tempering:
mustard seeds - 1/2 tsp
urad dal - 1 tsp
channa dal - 1 tsp
curry leaves - 5-6
oil - 2 tsp





Method:
- add oil in a pan
- when oil is hot add urad dal and chana dal and wait for it to change its colour.
- add the mustard seeds and curry leaves
- add onions and fry till they are transparent
- now add the green chillies and fry
- after a min add rice, salt and lemon juice
- mix well
- allow this to sit in low flame for 2 mins covered

Serve


Thursday, October 25, 2012

Parangikkai Paal Kootu

PARANGIKKAI PAAL KOOTU

Ingredients:
to cook:
parangikkai - yellow pumpkin - 1/4 kg
moong dal - 1/2 cup
garlic - 10 - 15 pods
tomatoes - 2 (chopped)
salt to  taste


To grind:
coconut grated - 1/4 cup
green chillies - 4
cumin seeds - 1 tsp


Seasoning: 
mustard seeds - 1/2 tsp
curry leaves - 10 -15
garlic - 3 - 4 with skin (crushed)
onion - 1 (chopped)
cumin seeds - 1/4 tsp
hing - 1 pinch
oil - 3 tsp







Method:
- grind the "to Grind" to a fine paste
- add all the ingredients "to cook" in a pressure pan along with some water and cook for 2 - 3 whistles.
- add oil in a pan
- add mustard seeds and cumin seeds
- add the crushed garlic and onions and fry
- add the curry leaves and fry well
- add the cooked recipe and add it to the seasoning.
- then add the ground masala and mix well
- allow that to boil for 4-5 mins and serve

It goes well chappathi / rice



Monday, October 22, 2012

Potato Suprise


POTATO SUPRISE

This is a perfect starter. Its heavnly and heavy too. I tried this recipe for the first time and guess what.. all my friends loved it!

Ingredients:
boiled potato - 4(mashed)
roasted peanuts - 1/2 cup (skin removed)
corriander leaves - 1/2 cup (finely chopped)
green chillies - 4 (finely chopped and crushed)
bread crumbs - 1 cup
maida - 1/4 cup to make a fine paste 
salt to taste
Mozella cheese - 100-150 Gms - cut into 1" cubes
oil for a deep fry







Method:
- mix corriander leaves, salt, potato, crushed peanuts, green chillies and mix well
- make balls out of them and make a small dent /hole to stuff the cheese
- dip the balls in the maida paste and roll them in the bread crumbs
- heat the oil to deep fry
- drop in the balls and fry them till they are golden brown.

Serve them hot.

Source:
Khana Khazana


Tuesday, October 2, 2012

Paneer Payasam


PANEER PAYASAM

In the memory of my Grandmom, its Paneer payasam today. 

She usually serves us as Pal Payasam. Never knew that was paneer that she added until we grew up. When ever the milk curdles, she prepared this recipe. 

It happened to me as well. The milk curdled yesterday and I just remembered this recipe and prepared it instantly. This recipe does require a good amount of nuts and doenst require any ghee.

I have prepared this recipe exactly  the same way as my Granny used to do. This is decided to  my Granny!!


Ingredients:
Milk - 1/2 lt
Paneer - prepared from 1/2 lt
sugar - 15 tbsp
cashew - 10 (finely chopped)
Badam - 10 (finely chopped)
Saffron - 1 pinch
cardamom powder - 1/4 tsp



Method:
- boil 1/2 lt of milk until its 1/4 of its volume
- to this add sugar and paneer and cook well
- add the nuts, saffron and cardamom powder and mix well.
- allow that to cook until the required consistancy 
- tastes best when served cold.




This is a must try recipe. It gives a grainy appearance and just tastes awesome. 

Friday, September 28, 2012

Thengai Kozhukattai

THENGAI KOLUKATTAI

This recipe was prepared by my Granny when she was with us in Bangalore during Ganesha festival. Today she was not with us and on the same ganesha festival her last  rituals were done. 

Though Granny is not with us her memories and some of her teachings as recipes remain. I will try posting few of the recipes why Granny prepares for us.

Thank you!!

Ingredients:

for the dough:
rice flour - 1 cup
maida - 1/2 cup
salt to taste
oil - little (to make a dough)
hot water - to make a dough

for the filling:
coconut - grated - 1 cup
jaggery - 1/2 cup
cardamom powder - 1/4 tsp
cashew and kismis - 3 - 4 tsp (optional)
ghee - 2 tsp












Method:
for the filling:
- add jaggery and little water and bring to a boil
- when the jaggery melts, strain and again boil the mixture
- when the mixture becomes thick, add coconut and cardamom powder, mix well until they thick to make balls out of it
- add ghee in a pan
- add the cashews and kismis and fry for 1 min
- add them  to the coconut mixture and mix well
- allow them to cool.

for the dough:
- steam the maida like how puttu is steamed
- now seive the maida when they cool and mix with rice flour
- add salt to it
- add hot water little by little and make  a dough
- add some oil to give a non sticky, glossy dough

For the final product:
- take a ball of the dough and make a well
- add the filling and close the dough on all the sides and also make a heaped shaped modak resembling brinjals.
- steam  them  and serve.











Wednesday, August 1, 2012

Curry Leaves Rice



CURRY LEAVES RICE

Ingredients:
Cooked rice - 1 cup
curry leaves - 1 cup
corriander leaves - 1/4 cup
ginger - 1 inch
green chillies - 2
salt to taste
oil - to temper
mustard seeds - 1/2 tsp
urad dal - 1/2 tsp 
channa dal - 1/2 tsp




Method:
- in a pan add oil
- add the mustard seeds, urad dal and channa dal when the oil is hot'
- then add  the curry leaves, ginger and corriander leaves
- fry for 4 - 5 mins 
- add salt and green chillies
- fry for another 2 mins
- allow the mixture to cool
- grind to a coarse paste
- now mix this with rice and serve warm with chips / papad.