dine in

Colored sapathi

2011-07-13T02:51:00.000-07:00

Ingredients

1/2 cup whole-wheat flour
1/8 teaspoon salt
1/4 cup lukewarm water (Use more as needed)
1/4 cup whole-wheat flour for rolling
1 cup Amaranth leaves(Mulai keerai)
Ghee

Receipe

Boil the amaranth leaves and grind it.
Take half of the flour, salt and grinded leaves(to make green color roti) together to make a soft dough (add water as needed).
Mix remaining flour, salt and water togather to make a soft dough (add more water as needed)seperately.
Make the whole dough seperately into smooth ball and press flat. Dip it in dry flour from both sides.
Roll them into big disks.(Roll the colored dough & colorless seperately)
If the dough sticks to the rolling pin or rolling surface, lightly dust the roti with dry flour
Place the disks one above the another.Then roll them together like cigarette .Divide them into small balls.Again roll them into small disks.
Heat the pan, put a chapati(disks) on the pan and press it flat with a spatula or dry cloth to make it rise up.
Flip and repeat so it becomes lightly browned on both sides.
Chapatis(disks) are often brushed with ghee (clarified butter) after being cooked.

Vazhaipu Guruma

2011-07-13T02:49:00.000-07:00

Thengai pal sadham

2011-07-13T02:47:00.000-07:00

Ingredients

Rice(for better result use basmathi) --1 Cup
Coconut Milk -- 3 Cups
Salt -- to taste

Tempering

Ghee --2 Tbspn
Cardamom -- 2
Cinnamon stick --1 small piece
Cloves --4
Sombu --1 tspn
Bay Leaf (brinji ilai) -- 1

Recipe

Soak rice for half an hour.
Heat 2 Tbsp of ghee is a pan, fry Sombu,bay leaf,cloves,cinnamon stick & cardamon.
Add the soaked rice,salt and stir well.
Add 3 cups of coconut milk stir a while and pressure cook upto 2 whistle.
Serve hot with chenna masala or malai gofta.

Malai Goftha

2011-07-13T02:46:00.000-07:00

poga halwa

2011-07-13T02:43:00.000-07:00

Kozhukattai

2011-07-13T02:32:00.000-07:00

Curry Leaves Rice

2011-07-01T00:06:00.002-07:00

Ingredients

Curry Leaves -1 Cup
Urdu Dal -2 Tbsp
Red chilly - 5 nos
Cooked Rice -1 Cup
Oil -3 Tbspn
Salt to taste

Tampering

Mustard seeds -1 tspn
Asafoetida -3/4 tspn

Recipe

Heat oil in pan fry urdu dal,red chilly, curry leaves separately.
Grind the fried ingridents (without mix water)
Heat the oil in pan fry mustrad seeds,asafoetida add grounded mixture,cooked rice and salt to taste.
Mix well and serve hot with potato fry or papad.

Poori

2011-06-30T23:58:00.000-07:00

Ingredients :

Wheat Flour -- 1 Cup
Rava(soji) --1 Tbsn
Salt to taste
Water
Oil for deep fry

Recipe :

Put flour& rava in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass. Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip.
Make small balls of the dough
Take each ball of dough and roll it out into 4 to 5 inches round.
Heat the oil in a kadhai until very hot.
Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
Serve the puri hot with potato guruma,bengalgram masala.

Sesame Rice

2011-06-30T23:54:00.002-07:00

Lemon Rice

2011-06-30T23:48:00.002-07:00

Ingrdients

Lemon -2 nos
Cooked Rice -1 Cup
Turmeric Powder - 1 tspn
Oil
Salt

Tempering

Mustrad seeds -1 tspn
Red/Green Chilly - 3 nos
Curry Leaves - 2 Tbspn
Bengal gram -2 Tbspn
Urad dal -1 tspn
Asafoetida -1 tspn

Garnishingt

Coriander Leaves - 2 Tbspn(finely chopped)
Grated Carrot - 2 Tbspn
Grated Ginger - 2 Tbspn

Recipe

Heat oil in a deep bottomed pan.
Add mustrad seeds when it start to splutter add asafetida, dried red chilies cut into two,curry leaves, urad dal and bengal gram.
Cook until dals change color to light brown.
Next, add turmeric powder and stir well.
Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains do not break.
Garnish with grated carrot,ginger and finely chopped corainder leaves.
Serve Hot with Potato fry or Raw banana(vazhaikai) fry or pickles.

Kovakkai / Ivy gourd Rice

2010-11-25T02:35:00.001-08:00

Kovakkai / Ivy gourd Rice

Ingredients

Kovakkai 250 gms
Carrot 50 gms
Onion 1
Ginger and Garlic paste 1 tsp
Garam Masala 1tblsp
Salt
Cumin Seeds Powder 1 tsp
Boiled Rice 1 cup

Tempering

Mustard Seeds
Oil

Seasoning

Curry leaves
Coriander leaves

Recipe

Cut Kovakkai in length wise.
Cut onion and Carrot in length wise.
Heat oil in a pan and put mustard seeds, ginger garlic paste, onion, carrot and kovakkai and fry for 10 min.
Add garam masala, cumin seed powder and salt and cook for 10 min till the vegetables are cooked.
Then add boiled rice and mix well.
Add coriander leaves and Curry leaves for seasoning.

Cabbage Vadai

2010-05-04T00:55:00.000-07:00

Ingredients

Cabbage Small 1
Chilli Powder 2 teaspoon
Turmeric Powder 1/2 teaspoon
Garam Masala Powder 1 teaspoon
Ginger Garlic Paste 1 teaspoon
Salt

How to make

Grind Cabbage without adding water

Add chilli podwer, turmeric powder, garam masala, ginger garlic paste, salt and mixed well to make a paste

Heat the oil in pan

Take small portions of batter, in flat-rounded shape and deep fry them