Jai's Kitchen

Paruppu Thuvayal

noreply@blogger.com (Unknown) — Wed, 05 Jan 2011 18:22:00 +0000

Paruppu Thuvayal:

Ingredients:

Toor dhal-50gm

Red chilli-2

Garlic-1

Salt to taste.

Preparation:

Heat the pan and fry the toor dhal and red chilli without oil.

Cool the ingredients and add salt & garlic (no need to fry) grind very well.

Serve it with vathal kulambu / pulikulambu

Coco Cake

noreply@blogger.com (Unknown) — Thu, 04 Dec 2008 19:13:00 +0000

Ingredients

Maida plain flour-6.5l

Sugar-6.5l

Egg-5

Butter - 300 grams

Milk-3.5l

Coco powder-5 tsp

Baking powder-2-tsp

Vanilla sugar-2 tsp

Preparation Method

Beat the egg using the blender, after that add the sugar and beat well then add coco powder. After that add milk and maida flour beat it well. Preheat the oven for 10 to 15 min then put the mixture in the tray place it in the oven for baking. Set the oven temperature 180c for 40 to 45 min.

Maida Seedai

noreply@blogger.com (Unknown) — Mon, 03 Nov 2008 16:38:00 +0000

Ingredients:

Maida - 2 Cups

Pottukadalai powder - 1/4 Cup

Grated Coconut, - 1/2 Cup

Sesame seeds - 1 tsp

Cumin seeds - 2 tsp

Asafoetida - 2 to 3 pinches

Butter or Ghee - 3 tsp

Salt to taste

oil to deep fry

Preparation Method:

Bake the Maida (Dont add any water in the flour) in the idly vessel for 10 to 15 min to remove the stickness from the flour.

After take it from the Idly vessel cool it for some time and add the Pottukadalai powder,Coconut and other ingredients.

Add salt, ghee and water to make it a dough

Make it small balls and deep fry it in the oil

Paruppu Satham

noreply@blogger.com (Unknown) — Sun, 07 Sep 2008 15:29:00 +0000

Ingredients

Toor dhal-200gm

Rice-250gm (Basmati or Ponni)

Coconut flakes-50gm

Red chilli powder-1tsp

Onion-1

Ghee-1tbs

Hing-1/2tsp

Tamarind paste-Adequate

Turmeric powder-1/4 tsp

Curry leaves

Mustard-1/4 tsp

Oil-1tbs

Salt to taste

Preparation method

Heat the oil in a pressure cooker and then add the mustard seeds,onion,curry leaves. After few minutes add the red chili powder,turmeric powder,hing and tamarind paste and saute well .Then add rice,dhal and mix well.Add the required amount of water ( little more for dhal). Wait for 3 whistle and take it from the stove . After pressure release spread ghee serve with poppet.

Avial

noreply@blogger.com (Unknown) — Sat, 06 Sep 2008 20:13:00 +0000

Ingredients

Vegetables - all

Channadhal-50gm

Coconut

Jeera-1tsp

Green chilli-4 or 5

Mustard-1/2tbs

Coconut oil-2 tbs

Curryleaves

Hing-1/4 tsp

Salt to taste

Preparation method

1. Grind together the coconut, green chillies and cummin seeds to make a fine paste,
adding very little water.Mix the curd to the ground paste and keep aside.

2. Peel and chop all the vegetables into 3-inch lengths.

3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.

4. Mix all the cooked vegetables together with salt and turmeric powder.

5. Add the paste and heat through, taking care to prevent curdling.

6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.

7. Serve hot with rice.

Pudina Thokku (Mint thokku)

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 12:53:00 +0000

Ingredients

Mint-1 pack
Tomato-6
Green chilli-3 or 4
Jeera powder -3/4 tablespoon
Fenu greek powder-1 1/2 table spoon
Curryleaves-(reqd)
Sesame oil-5 tablespoon
Salt to taste

Preparation method

Heat the oil in a pan.Fry the onion,greenchilli,tomato .Cool it for 10 mts and grind well in blender or mixer grinder.Fry the mustard,curry leaves,jeera powder,fenugreek powder and tomato,mint paste .Boil it for 15 minutes and serve it with any tiffins or rice.

Carrot Poiyal

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 12:44:00 +0000

Ingredients

Carrot 250 gm

Onion-1(chopped)

Red chilli-2

Channadhal - 1tsp

Mustard-1/4 tsp

Curry leaves-(reqd)

Oil-2 tablespoon

Moong dhal-50gm

Salt to taste

Coconut-1 tablespoon

Preparation method

Heat the oil in a pan. Fry the onion,channadhal,mustard,curryleaves and chopped carrot. Add adequate amount of water and boiling for 7 minutes. After mix the boiled moong dhal. Mix it very well . Serve it with vathal kulambu and pepperkulambu

Kathirikkai Poriyal

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 12:29:00 +0000

Incredients

Kathirikkai & Brinjal-4
Onion-1
Garlic-6(pieces)
Tomato-1/2
Redchilli powder -1/2 tbs
Hing-a pinch
Curryleaves-(reqd)
Mustard-1/4tsp
Fenugreekseed powder-1/2tsp(coarse)
Sesame seed powder(coarse)
Oil- 4 or 5 tbs
Salt to taste

Preparation method

Heat the oil in pan.Fry mustard,onion,garlic,tomato,curryleaves . After 2 minutes put the brinjal pieces and fry it in low heat .when cooked add redchillipowder,sesame seed powder,hing,fenugreek powder and mix nicely on low heat for 10 minutes. After serve with sambar rice or any other rices

Poori Kilangu

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 11:54:00 +0000

Ingredients

Boiled Potato-4
Onion-1
Green chilli-2
Tomato-1/2
Jeera-1/4 tsp
Mustard-1/4 tbs
Turmaric powder-1/4 tsp
Curry leaves-(reqd)
Ginger garlic paste
Channa dhal-1 tablespoon
Oil-3 tablespoon
Salt to taste

Preparation method

Heat the oil in a pan.Fry the muatard, channadhal,onion, tomato,curryleaves,jeera,ginger garlic paste,turmaric powder and mix the boiled potato pices.Then add 3 glass water and mix well. Keep it for 10 mins in the stove. Spread the corriander leaves and serve hot with Poori.

Verkadalai Kulambu

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 11:44:00 +0000

Ingredients

Groundnuts-50gm
Small onion-7
Garlic-5
Tomato-1/2
Tamarind. extract-4 tablespoon
Curryleaves-reqd
Hing-a pinch
Sesame oil-3 or 4 tablespoon
Fenugreekdeed-1tsp
chilli powder-3 tablespoon
coconut-2 tablespoon
Salt to taste

Preparation method

Heat the oil in a pan and fry the onion, garlic, curryleaves, hing fenugreek powder, groundnuts and chili powder after 5 minutes mix the coconut gravy and tamarind extract.
Boil if for 10 minutes after that mix the sesame oil 2 tablespoon
Ready to eat with white rice and any veg porial

Aval Upma

noreply@blogger.com (Unknown) — Sun, 24 Aug 2008 11:07:00 +0000

Ingredients

Aval- 500 gm
Onion-1(chopped)
Green chilli-1 1/2
Urad dal & Mustard seeds -1 tsp
Curryleaves-(reqd)
Chana dal or Ground nuts- 2 tsp
Corriander leaves-(reqd)
Oil-2 tablespoon
Salt to taste

Preparation method

Soak the aval for 3 minutes.And let it dry in the strainer for about 15 minutes.Heat the oil in pan and fry onion ,mustard ground nut or chana dal ,green chilli, curryleaves .And then add soaked aval mix well .After 5 minutes serve them hot .

Mutton Kulambu

noreply@blogger.com (Unknown) — Sat, 02 Aug 2008 17:22:00 +0000

Ingredients

Mutton-1/2 kg

Onion-1(chopped)

Ginger garlic paste

Cinnamon-(reqd)

Gloves- Bayleaf- Pattai as req'd

Green chilli-2

Dhania powder-1tablespoon

Red chilli powder-1 tablespoon

Pepper-crushed

Corrianderleaf (Chopped)

Coconut-thick paste

Preparation method

Wash the mutton add turmaric powder, ginger garlic paste and cook untill 4 or 5 whistles in the pressure cooker/pan with added salt.
After releasing the pressure in the cooker ,heat the oil in a pan fry onion and all spicy and dhania powder,chilli powder and mix cooked mutton.Boil it for 10 to 20 minutes to gravy position then add lemon extract and spread corrianderleaves

Thengapal Rasam

noreply@blogger.com (Unknown) — Sat, 02 Aug 2008 17:12:00 +0000

Ingredients

Tamarind extract-4tablespoon(thick)
Tomato extract-4 5 tablespoon(thick)
Turmaric powder-1/4tsp
Mustard-1/4tsp
Jeera powder-1/4tsp
Pepper powder-1/4tsp
corriander leaves(reqd)
curry leaves(reqd)
Ced chilli-2
Hing-as req'd
Coconut milk-100ml

Preparation method

Heat oil in a pan and fry mustard,redchilli,curryleaves,hing and mix the tamarind extract,tomato extract, jeerapowder and crushed pepper. Boil it for 3 or 4 minutes . Turn off the flame and mix the thick coconut milk spread the corriander leaves.
Note : After adding coconut milk don't heat the Rasam

Poondu Thokku

noreply@blogger.com (Unknown) — Sat, 02 Aug 2008 17:05:00 +0000

Ingredients

Garlic-2(big size)
Dhania powder-2tablespoon
Red chilli powder-1 1/4 tablespoon
Curryleaves
Hing-(reqd)
Mustard-1/4 tsp
Tamarind extract-4tablespoon(thick)
Fenugreekpowder-1/2 tablespoon(coarse)
Redchilli-2

Preparation method

Heat oil in a pan and fry garlic mustard,curryleaves,redchilli powder,dhania powder,fenugreek seed powder,and hing then add tamarind extractBoiling for 7 minutes to thick gravy position.

Thakkali thokku

noreply@blogger.com (Unknown) — Sat, 26 Jul 2008 17:43:00 +0000

Incredients

Tomatto-5
Jeera-1tablespoon
Mustard-1tablespoon
Curryleaves-(reqd)
Fenugreekseed powder(1tablespoon (coarse)
Oil-4 or 5 tablespoon
Salt to taste

Preparation method

Heat oil in a pan and fry the jeera, curry leaves ,garlic & mustard and mix the chopped tomato and close the pan with a lid.
Cook for 20 min in medium heat. Spread the fenugreek powder and oil mix well
Ready to serve.

Vathal Kulambu

noreply@blogger.com (Unknown) — Wed, 16 Jul 2008 15:28:00 +0000

Ingredients

Fenugreek seeds-1/4tablespoon
Sesame oil-4 tablespoon
Garlic-1
Vathal-(reqd)
Curry leaves
Turmaric powder-1/4 tsp
Tamarind extract-2 tablespoon(thick)
Redchilli powder-3/4 table spoon
Tomato-1/4
Salt to taste

Preparation method

Heat the oil in a pan

Add mustard ,garlic, and curry leaves ,dry vathal and fry the above 3 or 4 minutes then add Chilli powder and fry 3 minutes

Add the tamarind extract and pour 1 1/2 glasses of water

Add salt and allow it to boil

After boiling for 10 to 15 minutes

Serve with white rice and any veg porial

Capsicum Poriyal

noreply@blogger.com (Unknown) — Wed, 16 Jul 2008 13:15:00 +0000

Incredients

Capcicum-2(cut small pieces)
Onion-1(chopped)
Garlic-1(small)
Curryleaves(reqd)
Mustard Powder(1 tablespoon)
Channa dhal(1tablespoon)
Redchilli powder-(3/4 tablespoon)
Coconut flakes- 2 (tablespoon)
Fenugreekseed powder-1/4 tablespoon (coarse)
Salt to taste

Preparation method

Heat oil in a pan and fry the onion,curryleaves,channadhal,garlic ,mustard & capsicum and deep fry for 10 minutes ready to brown position mix the the fenugreek powder and coconut flakes

Fish Kulambu

noreply@blogger.com (Unknown) — Tue, 15 Jul 2008 19:34:00 +0000

Ingredients

Fish-1kg
Onion-1(big size chopped)
Tomato-1(chopped)
Curry leaves-(as reqd)
Green chilli-2
Garlic-1(small size)
Corriander leaves-(as reqd)
Red chilli powder-1 1/2 tablespoon
Fenugreek-1tablespoon
pepper-1/2 tablespoon(crushed)

Preparation method

Apply turmaric powder and salt on fish

Wash it properly after 5 minutes

Mix tamarind extract(thick) and turmaric powder (minimum 10 mts)

Heat oil in a pan and toasted fenugreekseeds,onion,garlic, tomato,curryleaves,greenchilli,redchillipowder,tamarindextract and fish
after 5 mts added coconut(lemon size)

Cook it until the kulambu thick position and spread crushed pepper and corrianderleaves

Veg Pulav

noreply@blogger.com (Unknown) — Tue, 15 Jul 2008 19:23:00 +0000

Ingredients

Basmati rice-1cup(2 cup water)
Oil-1tablespoon Onion-1(big size)
chopped Tomato-1/4
Cutvegetable-beans,carrot,potato,peas etc
Greenchilli-3 or 4(reqd)
Cinnamon,clove bayleaf -small amount
Corriander leaves and mint-small amount
Ginger garlic paste 2tsp
Salt to taste

Preparation method

Heat oil in a pan and add the whole spices and onion,greenchilli later than tomato and gingergarlic paste cut vegetable until the raw smell disappear then added the rice mix well.

Put it all into a glass bowl and cook it for 20 minutes in microwave and spread the ghee and fried cashew then corrianderleaves and mint(mixed).

Serve with onion raita and cucumber salads

Ellu podi rice (Sesame rice)

noreply@blogger.com (Unknown) — Mon, 14 Jul 2008 19:33:00 +0000

Ingredients

Rice-1cup(basmati or ponni)
Sesame seeds -1/4 cup
Sesame oil-3 tbs
Red chilli-2or 3
Curryleaves-(a pinch)
Hing-(reqd)
Groundnut-25gm
Urad dhal-1tbs
Channa dhal-1tbs
Oil -3tbs

Preparation method

Dry fry the seeds allow to cool and grind in a mixture
Heat oil and fry all ingredients till golden then grind in a mixture(without groundnuts)
Cook the rice
Add the oil and chopped curry leaves
Mix the ellupodi and mixtures
Serve with masalvadi or karuvadaga thuvayal

Wheat Flour Puttu

noreply@blogger.com (Unknown) — Mon, 14 Jul 2008 17:28:00 +0000

Ingridenties

Whear flour 2 cups
Coconut granted 1/2 cup
Salt to taste
Water for mixing
Sugar to taste

Preparation method

In a dry pan fry wheat flour for 5 min

Sieve the wheat flour and salt together.

Sprinkle water (very little) on the flour and mix it gently(Pls note,wheat tends to form a dough easily with water so do not pour water only sprinkle little by little)

Use hand or food processor to break the wheat lumps,it will form a nice wet powdery texture.

You can use either puttu maker or idly maker plate covered with cloth and put the wet texture flour.Give little pressure on the flour.

After 10 to 15 min take it and add coconut & Sugar and serve.

Using Microwave

After making wet texture flour put all the things in a glass bowl.

Press the wet powdery flour and give some pressure.

Keep it for 20 to 25 min

Add coconut & sugar and serve.

Tasty chicken gravy

noreply@blogger.com (Unknown) — Mon, 14 Jul 2008 12:38:00 +0000

Ingredients

Chicken-1/2kg
Lemon juice -2tsp
Turmaric powder-tsp
onion-1(big size)
Tomato-1/2
coconut-(reqd)
Red chilli powder-1 table spoon
Corriander powder-3/4 tsp
Pepper-3/4 tsp
jeera-3/4 tsp
Corriander leaves-reqd
Bay leaf-1
Cinnmon small pinch
Clove-2
Star anas-1
Ginger Garlic paste
oil (reqd)
salt to taste

Preparation methods

Cut the chicken into small pieces mix with lemon juice,turmaric powder,sesame oil-5drops and salt

Heat oil in a kadai add bayleaf,cinnmon.clove,onion, tomato,ginger garlic paste then add chicken and saute well .After 7 minutes mix the coconut gravy

Pour the masala & chicken to it and fry it for 15 minutes

Add crushed pepper and jeera and corriander leaves

Pepper kulambu

noreply@blogger.com (Unknown) — Sun, 13 Jul 2008 20:18:00 +0000

Ingredients

Pepper-1 1/2tbs
Jeera-1tbs
Channadhal-1tbs
Tamarind extract-1tbs
Small onion-3
Curry leaves
Turmaric powder-1/2tsb
Garlic-10pieces
Salt to taste

Preparation method

Dry roast the pepper,channadhal,jeera,small onion and grind them to a smooth paste.
Heat oil in a kadai and add the garlic, curryleaves,turmaric powder, tamarind extract.
Then add the grind paste and a cup of water and allow it to boil
Simmer it for 5 minutes and finally add 2 tbs sesame oil

Bread Bajee

noreply@blogger.com (Unknown) — Sun, 13 Jul 2008 17:21:00 +0000

Ingredients

Bread 8slices
Gram Flour 2cups
Water 2cups
Salt 1tsp
Chilly powder 2tsp
Asafoetida powder - a pinch
Oil 11/2cup
Garam masala/chicken masala (optional)

Preparation method

Add all the ingredients togather in bowl,mix well expect bread and oil

Add water and make thick batter

Cut each slice of bread into 3 to 4 pieces

Heat oil in a pan and dip bread pieces in the batter

Immediately fry it into the oil.

Fry until light brown

Serve with tomato sauce and tea/coffee.

Pakkoda

noreply@blogger.com (Unknown) — Sun, 13 Jul 2008 17:01:00 +0000

Ingredients

Gram Flour 1 cup
Rice Flour 1/4 cup
Water 1/4 cup or as reqd
Aniseed (sombu)
Butter 3 tbs (melted)
Chopped Ginger as reqd
Chopped onions 1 cup
Cashews/Groundnut as reqd
oil 2 cups
Salt as reqd
Curry leaves as reqd

Preparation method

Add all the ingredients togather in a bowl,expect oil mix well

Add water and make a dough

Pakkodas don't have definite shape,Pinch off dough in small quantities with a teaspoon/hand and drop them into the hot oil over medium heat

5 to 7 pieces ara time utill golden brown

Remove pieces with a slotted spoon and drain oil