chettinadu samayal kurippu

Arisi Koozh Vadam

2020-03-20T00:55:00.000-07:00

Arisi Koozh Vadam Ingredients

Rice flour – 2 cup
Green chilli – 4 to 6 no
Lemon juice – ½ cup approximately
Asafetida powder – ½ tsp
Water – 6 cups
Salt – as per taste
- Method
  1. Previous day evening, put the rice flour in a big vessel and add sufficient water to make it like a thick dosa batter. Keep it over night for fermentation. Next day, early morning add more water and make it a thin batter.
  2. Grind green chillies to a fine paste and add to the rice batter. Add salt and asafetida powder and mix well.
  3. Keep a thick bottomed broad vessel on the stove. Add 6 cups water and bring to boil. When it starts boiling, reduce the heat to low and slowly add the rice batter continuously stirring. (You can take a help of another for pouring or stirring). Cook on low flame stirring continuously till it thickens. Taste for the salt and if you require more add it and mix it well. Remove and cool it.
  4. Spread a clean thick plastic sheet in a place where you get sunlight (mostly terrace or backyard). Using Murukku Press with “one star hole” plate, put the koozh dough into the press and make long straight lines. Finish all the dough.
  5. Allow to dry in the hot sun for the whole day. In the evening, you can easily gather the dried vadams. You can break it into desired length. If it is not fully dried, then next day also dry it in the sun. Store it in a container.

Ven Pongal

2019-08-01T08:08:00.000-07:00

INGREDIENTS

Raw rice – 1 cup
Green gram dhal – 1/4 cup
Fresh ginger – a small piece
Asafotida powder – a pinch
Jeera (Cumin) – 1 teaspoon
Black Pepper – 1 teaspoon
Cashewnuts – few
Ghee – 1 tablespoon
Curry leaves – few
Green Chilli – 1 (optional)
Salt – 1 teaspoon or as per taste

DIRECTIONS

Wash the rice and dal and add 4 cups water. Add grated ginger and salt.
Pressure cook for 3 to 4 whistles. Once steam has subsided, open the lid of cooker and mash it well using back of a big spoon.
In a kadai, put the ghee. When it is hot add cashew nuts, pepper and jeera crushed slightly, asafoetida, curry leaves, green chilli slit into two and fry for a while. Add this to the cooked rice and mix well.
Serve with Brinjal Gosthu or with Coconut Chutney/sambar. Note: 1. Instead of adding ginger to the rice, you can add it while seasoning also. But if you add it while cooking, it will blend well with the rice and no one will pick it and keep it away while eating. 2. You can add more ghee if you like it. However, for one cup rice 1 tablespoon solid ghee is just perfect. 3. Water ratio for Pongal – 1:3 ( rice + dal : water) – For 1 cup rice + 1/4 cop dal, 3 and 3/4 cup water required. I used 4 cups to get more soft Pongal.

Mutton curry

2019-08-01T05:54:00.001-07:00

Mutton curry
ingredients:

Mutton-500 gms
Turmeric powder-1/2 tsp
Bay leaf- 1 no
Cardamom pods- 2 nos
Cloves- 2 nos
Cinnamon-2" piece
Ginger ( chopped finely)- 1" piece
Garlic (chopped finely)- 5 to 6 cloves
Onion ( sliced )- 2 medium
Shallots ( sliced)- 1 cup
Green Chilies - 2 to 3
Curry leaves- 1 sprig
Coriander powder- 1 tbsp
Red chili powder-1/2 to 1 tsp Garam Masala powder-1/2 tsp
Fennel powder-1/2 tsp
Tomato ( sliced)- 1 small
Oil
Water
Salt to taste

To dry roast and grind

Grated coconut-1/2 cup
Black pepper corns-1 tsp

For tempering

Mustard seeds-1/2 tsp
Coconut ( sliced)-3 tbsp
Curryleaves- 1 sprig

.Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside

Meanwhile add grated coconut in a pan and dry roast it until it turns brown..Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
Heat oil in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add ginger,garlic, onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
Reduce the flame to low and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Cheppankizhangu varuval(Arbi fry)

2016-09-10T07:51:00.000-07:00

Cheppankizhangu varuval(Arbi fry)
Ingredients:
Seppan Kizhangu – 4 nos.

Red chili powder – 1 tsp

Jeera powder – 1 – 2tsp

Coriander powder – 1 tsp

Garam masala – 1/2 tsp

Salt to taste

Oil for pan fry

Method:

First boil the taro & remove the skin.
Mix all the spices & salt into the small bowl.
Add finely sliced taro to the mixture by sprinkle some water.
Marinate for 10 – 15 minutes in refrigerator (take out from the fridge before frying).
Add oil to the pan, add jeera & marinated taro by tossing for 5 – 10 minutes on low flame or until the masala gets brown.
Garnish with fried curry leaves on top.
Serve it hot & enjoy !

Dates kozhukattai

2016-08-28T01:28:00.000-07:00

Ingredients
Rice flour 1 cup
Dates - 10
Jaggery ( powdered ) - 1/4 cup
Rice flour - 1 cup
Salt - as needed
Ghee - 1 tsp
Oil - 1 tsp

Method

1. Boil 3/4 cup of water with salt, oil in a pan.
2. When water starts boiling, add rice flour, stir.
3. When flour is cooked, cover with a lid, switch off stove.
4. grind the dates.
5. Boil jaggery with 1/4 cup of water in a pan to a syrup.
6. Add dates, ghee, stir well and when contents thicken, swicth off stove.
7. Stuff dates set aside.
8. Take a small ball of dough, and shape into a cup.
9. Place stuffed dates, cover and set aside.
10. Repeat the process.
11. Steam kozhukattais for 10 minutes.

Oats kozhukattai.

2016-08-28T01:13:00.000-07:00

INGREDIENTS

Oats – 1 cup
Rice flour – 1 cup
Coconut gratings – 1/2 cup
Salt – 1/2 teaspoon or as per taste
For seasoning:
Oil – 2 teaspoons
Mustand – 1/2 teaspoon
Bengal gram dhal – 1 teaspoon
Onion chopped – one to two tablespoons
Curry Leaves – few
Pepper powder – 1/2 teaspoon
Idli Milagai Podi – 1 teaspoon

DIRECTIONS

Grind the oats to a fine powder and mix with rice flour. Add salt and coconut gratings. Bring two cups of water to boil and add little by little to the flour and make a soft dough (like chapati dough). Make lemon size balls and keep it aside.
In a thick bottomed vessel pour enough water (say about 5 to 6 cups) and bring to boil. When it starts boiling, gently drop 3 to 4 balls. Reduce to heat to medium. Allow to cook for two minutes. Then add another 4 balls. Repeat this till you finish all the balls. Gently stir using a flat spoon. Allow to cook in low heat for five to ten minutes. You can also check one ball with a spoon whether it is cooked well in the middle also. Remove from stove and take out all the balls from the water.
Put a kadai on the stove and add oil. When it is hot, add mustard seeds. When it pops up add bengal gram dhal and fry till it turns light brown. Then add chopped onion and curry leaves and fry for a while. Then add the cooked balls and sprinkle the pepper powder and Idli Milagai Podi and mix well.
Remove from stove and serve as evening snack.

Sweet kulizhi paniyaram

2016-08-27T01:26:00.000-07:00

Sweet kulizhi paniyaram

Paniyaram is a popular South Indian snack item and it is served as evening tiffin or Breakfast

Ingredients:

1 and half cup Idly Batter
1/4 cup Jaggery Powdered (or)panai vellam
A pinch Cardamom Powder
2 tbsp Grated Coconut

Method:

Take Idly batter in a large mixing bowl.Add the powdered jaggery,cardamom powder,grated coconut and mix well.Heat the paniyaram pan and grease the pan with little oil.

Pour little batter into the each whole in the pan.Then cover and cook for a while.

Open the lid and you can see the small holes on top. The paniyaram also cooked well,now you can turn the other side and again start cooking.

Slowly take out the cooked Paniyaram from the pan and you can see both the side are golden brown.Our Sweet Paniyaram is now ready serve with coconut chutney.

Vangaram Dried Fish fry

2015-12-09T22:37:00.002-08:00

Ingredients:

Vangaram Dried Fish ( Any Fish) - 12

Chilli powder - 1 tsp

Salt a pinch

Turmeric powder - 1 tsp

Lemon Juice - half a lemon + 1 tblspn

Onion - 1 sliced

Curry leaves - 1 spring

Oil for shallow frying

Method:

Take the dry fish and soak them in water for 20 mins. Now clean them well to remove excess salt and dirt.

Mix that with chilli powder, turmeric powder, salt, lemon juice.

Heat oil and add in the fish. Fry it for 5 mins on either side till it is cooked and golden.

Now remove them to a plate. In the remaining oil, add in onions, curry leaves and saute for a min.

Squeeze in 1 tblspn of lemon juice and mix well.

Spoon this over the fried fish and serve with rice.

Thaen mittai

2015-08-27T06:45:00.001-07:00

Ingredients:

Rice - 1

cup ( I used idli rice)

Whole Urad dal - 1/4 cup

Orange Red Food Colouring as needed

Oil for Deep frying

Sugar - 1 cup

Water - 1/4 cup

Method:

Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue.

Now add some food colouring to it and mix well. The batter should be thick.

Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.

Now heat some oil for deep frying.

Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.

Now dip the fried sweet in sugar syrup and soak it for 2 mins.

Drain it and serve.

Notes:

1)The batter should be thick, so add very little water while grinding.

2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.

3)Leave it only 2 mins in syrup. It will absorb it quickly.

4)You can store this in a air tight container for 2 to 3 days.

Puli inji

2015-08-26T00:51:00.000-07:00

ingredients

Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
Finely Sliced Small Green Chillies – 3 or 4
Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
Tamarind – Lemon sized ball
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp
Fenugreek Powder (Uluva) – 1/4 tsp
Oil – 1 tbsp
Salt – to taste
Water – as needed

For Seasoning

Oil – 1 tbsp
Mustard Seeds – 1/4 tsp
Dry Red Chillies – 4 or 5
Curry Laves – A sprig

Preparation Method

Dissolve the tamarind in 1 cup of warm water and extract the juice.
Heat 1 cup of water in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
Filter the jaggery syrup for any particles and keep aside.
Add the tamarind juice to the filtered jaggery syrup and bring to a slow boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.

Javvarisi Vadam

2015-03-04T22:24:00.003-08:00

Javvarisi Vadam

Ingredients:

Javvarisi (Sago) – 2 cups
Rice flour – 2 tablespoons
Green Chillies – 4 Nos
Asafotida Powder – ½ teaspoon
Salt – 1 teaspoon or as per taste
Lemon juice – 1 tablespoon
Water – 6 cups

Method:

Soak javvarisi for about 6 to 8 hours or over night.

Next day morning you can make the koozh.

Grind green chillies and salt to a fine paste.

Put a thick bottomed vessel on the stove and pour the water and bring to boil. When it starts boiling, add the soaked javvarisi and stir well. Mix the rice flour in little water and make a thin batter and add to the javvarisi along with ground green chilli paste. Add lemon juice also and stir continuously till the javvarisi is transparent.

The Koozh should be of pouring consistency. If it is too thick, then add enough hot water to make it loose. If it is too thin, just add little rice flour mixed with water and make it to a right pouring consistency.

Spread a clean plastic sheet in the terrace or backyard where you get sun light. Take out a small round spoon of this batter (use round size spoon) and pour it on the sheet. It will get spread round on its own. Finish all the batter like this.

Dry it for the whole day. When it is dried well, store it in a container.

Whenever you want, deep fry it in hot oil. Goes well with any type of rice items like sambar sadam, rasam sadam and variety rices.

2014-09-24T22:56:00.000-07:00

I tried making a cake for my hubby's Birthday....it didnt turn out very perfect but for the 1st time i feel very happy to see the final out come i knew that i need to practise alot to get them perfectly.i just wanted to share my blog.

Straw berry cake Ingredients

1 package white cake mix (regular size)
1 package (.3 ounce) sugar-free strawberry gelatin
4 egg whites
1/3 cup canola oil
1 cup frozen unsweetened strawberries, thawed
1/2 cup water
ICING:
1/3 cup butter, softened
2-1/3 cups confectioners' sugar

Directions

Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended.
In a small bowl, mash strawberries in their juice. Set aside 3 tablespoons for icing. Add water and remaining berries to the batter; mix well.
Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For icing, in a small bowl, combine butter and reserved strawberries. Gradually beat in confectioners' sugar until light and fluffy.

Paniyaram

2014-04-25T08:34:00.001-07:00

Paniyaram is a sweet dish made with rawa. This sweet is made in our house on festivals like Tamil New year and Deepavali. U can try this snack anytime … I would like to share with u the recipe of paniyaram , which I made this weekend.

Ingredients
Rava or sooji- 1 cup

Maida-3/4 cup
Sugar-1cup
Elachi powder-1/4 tsp
Oil for deep frying

Method

Mix rawa with water(thick paste so that no water stands on top) for half an hour. Be careful to add very little water so that batter doesn't become too watery.Add sugar , maida and elachi powder to the rawa paste. Mix it well and add little water if necessary. The batter should be thick like vada batter.
Heat oil in kadai and pour the batter with a ladle( smaller than the one u use for dosa) one at a time. When it becomes light brown turn over.

Idiyappam

2013-11-29T22:12:00.000-08:00

Idiyappam
Rice flour - 1 cup
Salt - a pinch
oil-1tsp
Method:
Bring two cups of water to boil. Add a pinch of salt and a teaspoon of oil to the boiling water. Put one cup of flour in a bowl. Add the boiling water little by little and stir with a wooden spoon. Make a soft dough.

Grease idiyappam plate. Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise. Steam it for 5 minutes.

This is the plain idiyappam.

you can serve it with any kurma

Vathal Kuzhambu

2013-11-29T21:59:00.001-08:00

Vathal Kuzhambu

INGREDIENTS:

Tamarind – Lemon sized to extract 1 1/2 cups of juice.

Vathal – Any variety a small handful.

Turmeric – A pinch.

Coconut Milk – 2 spoons (Optional)

Sambar Powder- 1 spoon heaped.

Salt – 3/4 spoon

Hing

Curry Leaves.

Seasoning:

Mustard, Bengal Gram,Raw Peanuts, Curry Leaves, gingely oil.

PREPARATION:

Keep the vathals,tamarind water and the seasoning ingredients ready.
Use a heavy bottomed vessel and pour in it 4 spoons of gingely oil.
When hot, add 2 spoons of bengal gram, and raw peanuts and saute it for 3-4 seconds.
Add the vathal and allow to slowly roast in the oil. Immediately add the mustard, curry leaves and hing in split seconds.
Care should be taken so the mustard or any of the seasoning ingredients dont brown in the oil as this may alter the taste.
Pour in the tamarind water on to the vessel.
Add more torn curry leaves, sambar powder, turmeric, salt and give it a good stir.
Allow the gravy to simmer and reduce till it becomes a little thicker on medium flame.
If you have guests visiting, you could add 2 spoons of coconut milk at this point for a richer taste . This is purely optional.
If you want it to thicken a little more add 4 spoons of water to one spoon of rice flour and briskly mix it to dissolve any clumps.
Add this rice flour mix to the vatha kuzhambu and stir in to see instant thickening of the gravy.

Ennai Kathirikai Kuzhambu

2013-11-29T21:51:00.000-08:00

Ennai Kathirikai Kuzhambu
Brinjals small – 5 to 6 Nos
Tamarind - a lemon size
Turmeric powder 1/2 tsp
Mustard 1/4 tsp
Toor dal 3 tsp
Channa dal 1/4 tsp
Urad dal 1/2 tsp
Fenugreek 1/2 tsp
Red Chillies – 4 Nos
curry leaves a few
Sambar Powder – 1 tablespoon
Gingelly Oil – 4 tablespoon
Salt – 1 teaspoon or as per taste
Method:

Soak tamarind and salt in 1 1/2 cup water. Take out the tamarind juice.

Heat a teaspoon of oil in a kadai and add fenugreek seeds. When they turn brown add red chillies, toor dal, channa dal, asafoetida and urad dal and fry. Cool it and grind them into powder along with little salt.

Slit the brinjals into four keeping the bottom in tact. Stuff the ground powder into the brinjals.

Heat remaining oil in a kadai and when it is hot add mustard seeds. When it pops up add curry leaves and the brinjals. Reduce the heat and close with lid. After few minutes, add the tamarind water, turmeric powder and sambar powder. Close with lid and allow to boil. Reduce the heat and cook till the kuzhambu thicken.

வேர்கடலைத் தட்டை

2013-10-27T23:16:00.002-07:00

தேவையானவை:

வறுத்த வேர்கடலை- 1 கப்

பொட்டுக்கடலை மாவு- 3 தேக்கரண்டி

அரிசி மாவு- 2 தேக்கரண்டி

மிளகாய்த்தூள்- 2 தேக்கரண்டி

பெருங்காயத்தூள்- 1 தேக்கரண்டி

நெய்- 2 தேக்கரண்டி

கறிவேப்பிலை- சிறிதளவு

உப்பு- தேவையான அளவு

செய்முறை:

வேர்கடலையை தோல் நீக்கிவிட்டு மிக்ஸியில் பவுடராகப் பொடித்துக் கொள்ளவும். இதை ஒரு பாத்திரத்தில் போட்டு பொட்டுக்கடலை மாவு, அரிசிமாவு, மிளகாய்த்தூள், உப்பு சேர்த்து சிறிது தண்ணீர்விட்டுப் பிசையவும். அதன் பின்பு கறிவேப்பிலையை கிள்ளிப்போட்டு, பெருங்காயத்தூள் ஆகியவற்றையும் சேர்த்து, அதனுடன் நெய்யைக் கலந்து பிசைய வேண்டும். மாவில் கோலி அளவு எடுத்து வட்டமாக சிறிது சிறிதாகத் தட்டி எண்ணெயில் பொரித்து எடுக்கவும்

Murukku

2013-10-27T23:11:00.003-07:00

தேவையானப்பொருட்கள்:

Murukku

அரிசி மாவு_ 2 கப்
உளுந்து மாவு_ 1/2 கப்
(உளுந்தை சுமார் 2 கப் அளவிற்கு எடுத்து வெறும் வாணலியில் சிவக்க வறுத்து நைசாக அரைத்துக் கொள்ளவும்.இந்த மாவை தேன் குழல் முறுக்கிற்கு பயன்படுத்திக்கொள்ளலாம்.)
எள்_ 1 டீஸ்புன்
ஓமம்_1/2 டீஸ்புன்
பெருங்காயம்_சிறிது
உப்பு_தேவையான அளவு
எண்ணெய்_தேவையான அளவு

செய்முறை

அரிசி மாவு,உளுந்து மாவு இவை இரண்டையும் 2 : 1/2 என்ற விகிதத்தில் எடுத்துக்கொள்ளவும்.இதனுடன் எள்,ஒமம்,பெருங்காயம்,உப்பு சேர்த்துக் கிளறி சிறிது சிறிதாக தண்ணீர் சேர்த்து கெட்டியாகப் பிசைந்துகொள்ளவும்.

வாணலியில் எண்ணெய் ஊற்றி சூடாக்கவும்.முறுக்கு குழலில் தேன்குழல் அச்சைப் போட்டு முறுக்குகளை பிழிந்து கொள்ளவும்.

எண்ணெய் காய்ந்ததும் ஒவ்வொன்றாக எடுத்து எண்ணெயில் போட்டு இரு புறமும் சிவக்க விட்டு நன்றாக வெந்ததும் எடுக்கவும்.

Badhusha

2013-10-23T07:37:00.000-07:00

தேவையான பொருட்கள்:மைதா - அரைக் கிலோ

உருக்கின டால்டா - 200 கிராம்

தண்ணீர் - 300 மில்லி

லெமன் சால்ட் - கால் தேக்கரண்டி

சோடா உப்பு - ஒரு சிட்டிகை

பாகு காய்ச்ச:

சீனி - அரைக்கிலோ

தண்ணீர் - கால் லிட்டர்

செய்முறை:

மைதா மாவினை சலித்து எடுத்து ஒரு அகன்ற தட்டு அல்லது தாம்பாளத்தில் கொட்டி, மாவின் நடுவில் குளம் போல் குழி செய்து கொள்ளவும். அதில் சோடா உப்பு, லெமன் சால்ட், தண்ணீர், டால்டா ஊற்றி மாவினை ஒன்று சேர இரண்டு கைகளாலும் நன்கு பிசையவும்.
	மாவை நன்கு அடித்து பிசைந்து புரோட்டா மாவு பதத்திற்கு கொண்டு வரவும். மாவு பதம் முக்கியம். பிசைந்த மாவினை ஊற விடவேண்டிய அவசியம் இல்லை. பின்னர் அந்த மாவினை உருளையாக உருட்டி, எலுமிச்சையை விட கொஞ்சம் பெரிய அளவிற்கு துண்டங்களாக கிள்ளிப் போடவும்.
	இனி பாதுஷா வடிவத்திற்கு மாவினை உருட்டி பின்ன வேண்டும். அதற்கு, கிள்ளிய மாவினை ஒவ்வொன்றாய் கையில் எடுத்து உருண்டையாக உருட்டி, இரண்டு உள்ளங்கைககளுக்கு நடுவில் வைத்து, படத்தில் காட்டியுள்ளபடி அழுத்தி தட்டையாக்கிக் கொள்ளவும். மிகவும் மெல்லிய தட்டையாக இருக்கக் கூடாது.
	இப்போது பின்னுதல் முக்கியமான அம்சம். தட்டிய மாவினை விரல்களில் எடுத்து, ஒரு கையின் கட்டை விரலினால் சற்று குழிவாக கிண்ணம் போல் வருமாறு அழுத்திப் பிடித்து, மற்றொரு கையின் கட்டை விரலால் மடித்து விட்டு, விரல் நகத்தால் சற்று அழுத்தி விடவும்.
	இதனை அப்படியே ஒரு சுற்றாக சுற்றி ஆரம்பித்த இடத்தில் முடிக்கவும். இப்போது படத்தில் காட்டியபடி பாதுஷாவின் ஒரு புறம் தோற்றமளிக்கும்.
	பாதுஷாவை திருப்பி, உள்ளங்கையில் வைத்து, மத்திய பாகத்தில் ஒரு விரலால் லேசாக அழுத்தவும். இது பின்புறம் லேசாக குழி போன்று தோற்றம் உண்டாக்கும். முன்புறத்தின் மையப் பகுதி சற்று முன்நோக்கி வந்திருக்கும். இப்படியே அனைத்து மாவையும் பாதுஷாக்களாக தயார் செய்யவும்.
	அடுத்து ஜீரா காய்ச்ச வேண்டும். அரைக்கிலோ சீனிக்கு கால் லிட்டர் தண்ணீர் ஊற்றி பாகு காய்ச்சவும். முதலில் ஒரு கொதி வந்தவுடன் 100 மில்லி பால் ஊற்றவும். பால் ஊற்றியதும் அழுக்குகள் அனைத்தும் திரண்டு பாகின் மீது மிதக்கும். அவற்றை சாரணி கொண்டு எடுத்துவிடவும். சுமார் 10 நிமிடங்கள் பாகு கொதிக்கவிட்டு, கையில் ஒட்டும் பதம் வந்தவுடன் இறக்கி, ஆறவிடவும்.
	பின்னர் ஒரு வாணலியில் எண்ணெய் ஊற்றி சூடேற்றவும். எண்ணெய் காய்ந்ததும் அதில் சிறிது மாவை உருட்டிப் போட்டால் எண்ணெய்யில் பொரிப்பொரியாய் வரவேண்டும். அந்த அளவு சூட்டில் வாணலியை அடுப்பில் இருந்து இறக்கிவிடவும். எண்ணெய் மிகவும் சூடாகிவிடக்கூடாது. இப்போது தயார் செய்து வைத்துள்ள பாதுஷாக்களை எண்ணெய் தெறிக்காதவாறு எச்சரிக்கையாய் வாணலியில் போடவும்.
	நன்கு கவனிக்கவும். இதனை அடுப்பில் இருந்து இறக்கி வைத்து செய்யவேண்டும். பாதுஷாக்கள் அனைத்தும் எண்ணெய்யின் அடியில் சென்று தங்கிவிடும். இப்போது ஒரு சாரணியால் எண்ணெய்யை மேலும், கீழும் விடாது அழுத்தினால், பாதுஷாக்கள் பொரிந்து, வெண்ணிறமாகி மேல் நோக்கி வந்து மிதக்கும். அனைத்து பாதுஷாக்களும் மேலே வரும் வரை அவ்வாறு செய்யவும்.
	வெண்ணிறமாய் பாதுஷாக்கள் மேலே வந்து மிதக்க ஆரம்பித்த பிறகு, வாணலியை அடுப்பில் வைத்து மிதமான சூட்டில் வேகவிடவும். அதிக தீ கூடாது. சுமார் 15ல் இருந்து 20 நிமிடங்கள் வேகவேண்டும். பாதுஷா நன்கு வெந்து, பொன்னிறமாக படத்தில் காட்டியுள்ளபடி மாறியதும், சாரணி கொண்டு அரித்து எடுத்து, எண்ணெய் வடிகட்டியில் போட்டு எண்ணெய் வடிய விடவும்.
	எண்ணெய் முழுவதும் வடிந்தவுடன், சீனிப் பாகும் சற்று ஆறியதும், பாதுஷாக்கள் அனைத்தையும் சீனிப் பாகில் போட்டு 5 நிமிடங்கள் ஊறவிடவும்.
	சீனிப் பாகு இறங்கி பாதுஷாக்கள் நன்கு மிருதுவானவுடன் எடுத்து தனியே வைக்கவும். மேலே சிறிது பாகினை ஊற்றி விடலாம். இப்போது அதீத சுவையான பாதுஷா தயார்.

Methu/Ulunthu Vadai

2013-04-23T20:58:00.002-07:00

Ingredients:
Urid dhal - 1 cup (200 gm)
Oil - 200 ml
Shallot / red onion (chopped) - 1/2 cup
green chilly - 2 (finely chopped)

whole black pepper - 1 tbsp + 1 tsp
curry leaf - 1 sprig
Ginger - 1 tsp (finely chopped)

Wash the urid dhal twice thoroughly. Soak the urid dhal in cold water for 2 or 3 hours. Grind it to a fine paste with very little water.
Add the required salt + 1 tsp black pepper and grind again for a while.

Pour the batter to a mixing bowl. Taste and adjust the salt now.
Mix the finely chopped onion, green chilly, curry leaf , whole pepper, cumin with the batter.

Heat the oil in a wok. Wait till it reaches the hottest point. Reduce the flame to medium.

Wet a plastic sheet or banana leaf (small square). Take a small ball of batter , place it on the sheet, gently flatten it and make a small hole at the center.

Deep fry the vadai in medium heat till it gets the golden red color.

Drain the oil , take out and place on kitchen towel / multi holed basin to drain excess oil.

Keerai masial

2013-04-19T21:28:00.000-07:00

Ingredients:

Palak keerai/Arai keerai /Mulai keerai – 2 bunches
Garlic flakes – 5 –7 nos
Salt & water – as needed.

Method:

Remove the leaves and wash it for 2-3 times until all the soil gets removed.
Boil 1/2 cup of water in a vessel and add the keerai /spinach to it.
Cook it well and don’t cover the vessel with the lid.(hope u all know this:))After sometime flip it once and cook it.
Once its done , switch off the flame and let it cool.Don’t drain the excess water.U can use it for grinding.(Always add less water to cook spinach.)
First,run the garlic flakes with the salt once or twice without water.
Now add the cooked spinach and grind it to make a smooth paste.

Mix with plain rice by adding ghee!!

Milkshake ingredients:

2013-04-17T07:04:00.000-07:00

Milkshake ingredients:

1. Ripe bananas – 2
2. Cold milk – 2 cups
3. Sugar – 4 tsp or to taste
4. Saffron – 4 strands
5. Almonds – 2
6. Cashew nuts – 2
7. Pista – 2
8. Cardamom powder – a pinch

Preparation:

Peel and cut the banana into medium size pieces.

Now blend the banana pieces with little amount of milk.

Blend it well.

Now add remaining milk, sugar and a pinch of cardamom powder.

Once again blend it well.

Transfer the banana milkshake into glass.

Finally garnish with chopped almonds, pista, cashew nuts and saffron.

Serve immediately.

Mochai kottaikulambu

2013-04-17T05:06:00.001-07:00

Mochai kottaikulambu

INGREDIENTS

1/2 cup mochai kottai (soak and boil)
2 tablespoons tamarind add 1/2 cup water to obtain juice
5 shallots sliced
2 cloves garlic slice
2 teaspoon chili powder
2 teaspoons coriander powder
1 tomato chopped
1/2 teaspoon turmeric powder
2 green bananas cut into bite size
1/2 teaspoon fenugreek seed
1 teaspoon mustard seed
1 teaspoon cumin
2 tablespoons oil
salt to taste
curry leaves

METHOD

1. Heat the oil, fry fenugreek, mustard, cumin and curry leaves until fragrant.

2. Pour in the shallot, garlic and tomato, cook until soft.

3. Add chili powder, coriander powder, turmeric powder, tamarind juice and salt, bring to a boil.

4. Now add the green banana, bean, the stock from boiling the bean and water, cook until tender.

5. Add more salt if required. The gravy should not be very thick or too runny. Add more water if needed. Remove from heat.

Poondu kuzhambu

2013-04-16T01:26:00.001-07:00

Poondu kuzhambu

Ingredients:
- Garlic – 10 to 12 cloves
- Onion – 1/2
- Tomato – 1
- Tamarind – Big gooseberry size
- Mustard seeds and Urad dal – 1/2 tspn
- Curry leaves – 1 sprig
- Turmeric powder – 1/4 tspn
- Gingelly Oil – 2 to 3 tspn
- Salt – to taste
Roast and make paste:
- Red chilies – 3 to 4
- Coriander seeds – 1/2 tspn
- Cumin seeds – 1/2 tspn
- Peppercorns – 1/4 tspn
- Curry leaves – 2 sprigs
- Garlic – 4 to 5

Finely chop Onion and Tomato. Soak Tamarind in water for 15 minutes. Extract about a cup tamarind juice from it and keep aside.

Heat a tspn of Oil in a pan. Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.

Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.

Heat little Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts
spluttering add Curry leaves and Garlic, fry till they are light brown.

Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.

Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.

Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.

Cook till the curry becomes thick and Garlic are soft and oil seperates.

Serve with appalam.

Chicken Tikka

2013-04-12T07:48:00.004-07:00

Chicken Tikka: Ingredients: 500 gms Boneless, skinless chicken breasts
2 tbsp Tomato paste
2 tbsp Lemon juice
2 tsp Ground coriander
2 tsp Curry Powder
1/2 tsp Paprika
2 cups plain Yoghurt
4 Garlic Cloves (finely chopped)
1 inch Fresh Ginger (chopped) 2 tsp Ground cumin
3 tbsp Butter
Method:
Mix all ingredients except chicken together in a bowl.
• Refrigerate it overnight.
• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
• Cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.