J'Specials

Theengai paal Kheer

2012-07-16T19:27:00.000-07:00

This is a famous south Indian recipe. It can be drink both cold and hot. Things needed: serves 2 Coconut: 1 cup Boiled milk : 1/2 cup Jaggery : 1/2 cup

Cardomum : a pinch Rice : 1 tbsp Method: Add coconut and rice to mixie and grind it by adding water.Squeeze out coconut milk from that. This should approx 1 cup. Add this coconut milk to milk and boil till it forms bubbles in the corner. Do not over heat it. Once bubbles are formed add cardio mum and Jaggery. Keep stirring till Jaggery dissolves in the mixture. Keep in fridge and serve cool.

Vegetable Semolina vada

2011-10-13T18:08:00.000-07:00

Ingredients:
Semolina
Yogurt
Mixed vegetables chopped (any eg.., carrots, peas..)
Onion chopped finely
Salt
Chilli powder
Oil
Procedure:
Soak the semolina in yogurt and set aside for 15- 20 minutes.While the semia gets soaked, roast the onions and the vegetables adding a little salt for the same.Mix in the roasted vegetables with the soaked semolina.Add in some salt, chilli powder and mix well to get the a thick batter (like that of pancake for eg.,).Pour the batter onto the tawa and cook it up lwith some oil.Serve warm with yogurt or tomato chutney.

Brinjal Chutney for Biriyani

2011-10-02T22:37:00.000-07:00

Ingredients:
Small sized Brinjals- 1/4 kg approx
Tomatoes- 2 -(Dice them into small pieces)
Pepper -5/6
Roasted peanut and Sesame seeds Powder – 4 tsp approx
Cumin seed powder – 1/2 tsp
Tamarind – a small ball
Salt -pinch/according to taste
Curry leaves -few
Chili powder

Method:
Heat the kadai with oil(a larger amount than used for normal frying).Once hot, add pepper whole ones after that add curry leaves, brinjals and tomatoes and saute them.Close the kadai with a lid for around 5 mins until the ingredients get cooked.After that add chill powder, roasted peanut powder, tamarind extract,salt.After that, add water as per requirement. Allow it to boil until everything gets cooked and the dish gets a gravy consistency.

TOMATO PICKLE / THAKKALI THOKKU

2011-09-20T12:10:00.000-07:00

INGREDIENTS :
Tomato 12 nos
Sesame Oil 5 tbsp
Mustard 1 tsp
Red Chillies 3
Red Chili powder 2 or 3 tsp ( as per taste )
Turmeric 1 tsp
Hing /Asefoetida 1/4 tsp
Salt to taste
Fenugreek 1/2 tsp ( Optional )
Jaggery 1 tsp ( Optional )

DIRECTIONS:
Boil water in a vessel and put the tomatoes for 3 – 5 minutes or Microwave ot for 2 min with water. Take out and allow it to cool down. Peel the tomato skin and grind into fine paste in the Mixi/ Blender.Fry and Grind fenugreek in to fine Powder
In a nonstick pan, pour Oil, add Mustard & wait till mustard crackles, do this in medium flame to avoid burning. Add Hing, Red Chili , Red Chili Powder, Turmeric and Salt ( these can be added after pouring the ground tomato ) immediately add ground tomato. Taste the mixture and adjust the salt if required ( Always put little less salt as it can be added at the end also.). Allow this to boil for about 30, till the Oil separates from the mixture and no moisture remains. At this stage, Oil would be completely oozed out of the mixture.
Adding fenugreek powder and Jaggery is optional.I never tried it, but if u know the taste you can go ahead and add.

CABBAGE GRAVY /MUTTAIKOSE KULAMBU

2011-09-20T12:02:00.000-07:00

INGREDIENTS :
Cabbage 1/2 ( small )
Coriander Leaves 2 tbsp

TO FRY AND GRIND : :
Big Onion 1 1/2
Tomato 1 no
Coriander Seeds 1 tsp
Poppy Seeds 1/4 tsp
Fennel Seeds 1/2 tsp
Pepper 1/4 tsp
Red Chili 2 no
Garlic 2 no
Home made Curry Masala Powder 3 tsp
Garam Masala 1 tsp
Oil 1 tsp

FOR SEASONING :
Oil 1 tsp
Green Chili 2 no
Curry Leaves 1 strand
Big Onion 1/2 ( Finely Chopped )
Tomato 1/2 no
Turmeric 1/4 tsp
Salt as required.

DIRECTIONS:
Chop the onions. Chop cabbage into leangth wise. Chop coriander leaves.Use the ingredients in “To Fry and Grind ” Section. In a pan pour oil, add coriander seeds, chopped onion and fry till onion is translucent. Add the Poppy Seeds, Fennel Seeds, Pepper, Red Chili, Garlic and fry for few minutes.Add the Home made Curry Masala Powder, Garam Masala and fry for 1 min, you get nice aroma. Add the tomato and switch off the stove. Allow it to cool down. Grind it into a fine paste.
Use the ingredients in ” For Seasoning ” Section. In a pan pour Oil, add green chili, Curry Leaves, Onion and fry till onion turns golden brown. Add Cabbage, turmeric and salt. Fry for a min. Add the ground paste, water – 1 cup and allow it to cook for 10 – 15 min. Taste for salt and add if required. Garnish with coriander leaves.

Milagai Podi

2010-09-01T18:13:00.000-07:00

Ingredients:
4 tbsp chana dal
3 tbsp urad dal
3 tbsp sesame seeds
3/4 tsp of hing
10-15 chillies
1 tsp salt
Method:
Roast the chana dal, urad dal, chillies, and sesame seeds on medium low heat until they release a little of their oils and leave off a fragrant smell.Grind all the ingredients together along with salt, and the hing.Serve this along with sesame oil. The amount of chillies be adjusted according to ones taste.

Punjabi Basic Masala

2010-06-03T16:16:00.000-07:00

Ingredients:
1 tomato
1onion
4 cloves garlic
1 inch piece ginger
4 dry red chillies ( remove the seeds)
1/2 cup Yoghurt
Almonds 10
Cashews 10
2 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. Coriander Powder
1/4 tsp. turmeric powder
3-4 pinches Heeng (asafoetida)
1/4 tsp. garam masala
salt to taste

Method:
Add all the ingredients (except the oil) and grind to a paste.Heat oil in a non stick pan and add the paste.Keep on stiring until the oil seperates on the sides.Now add some water and bring it to a boil.Now Put it on low heat and let it simmer to achieve a good consistency.You can store this gravy in the fridge for 2 days or for more if you keep in the freezer.

Rava Milk Halwa

2010-04-29T16:07:00.001-07:00

Ingredients:
Milk - 1 cup
Sugar - 1/2 cup
Ghee - 1/4 cup
Roasted rava - 1/8 cup

Method:
In a pan, mix above mentioned things.Keep the pan in stove at medium flame.Do not forget to keep stirring.when the halwa comes out with out sticking in the pan it is ready . Transfer to the plate coated with ghee and decorate with nuts.

Vaazhapoo Curry

2010-04-29T16:04:00.000-07:00

Ingredients:

Banana Flower - 1

Channa Dhal soaked - 1 cup

Red chilli - 1

Hing - a pinch

salt to taste

FOR SEASONING

Mustard - 1 tsp

Urad Dhal - 1 tsp

Curry Leaves

Oil - 2 tbps

Method:

Peel the BF layer by layer and take the black stem inside each tendril.Cut them into small pieces. Pressure cook it with required amount of water and salt.Keep it aside.

Grind the soaked dal with red chili ,hing and required salt for dal alone.Do not add water while grinding. Make a thick paste.Stream the grounded paste in the idli cooker or any streamer for less than 10 mins.once it cools down,grind the streamed dhal in 'vipper' mode in mixie or you can scramble with your hand.Keep it aside.

Now in a pan, heat the oil. Crackle the mustard seeds in the oil, and add urad dhal & curry leaves.Then, add BF and saute it 3 to 4 mins. Once it is cooked, add the crumbled dhal and saute till it turns golden brown. This will take around over 5 minutes.Tasty BF Dhal Fry is ready to eat with Rice.

PORICHAKOZHAMBU Masala

2010-02-01T18:29:00.001-08:00

PORICHAKOZHAMBU Masala:
2 urad dhal
3 red chillies
3-4 tbps coconut powder

dry roast and grind to fine paste

Arachuvitta sambar Masala

2010-01-31T19:21:00.000-08:00

For Arachuvitta sambar: Masala
2 tsp chana dal
2 tsp whole coriander seeds
1/2 tsp black peppercorns
1/4 tsp cumin seeds
7-8 dried red chillies (or to taste)
3 tbsp freshly grated coconut

Curry Leaf Chutney

2010-01-14T18:08:00.000-08:00

Ingredients:
Red chili - 2
Vendayam - 1/2 tsp
Coriander seeds - 1 tsp
Cumin - 1 tsp
Channa-dhal 1 tbsp
Urad dhal 1 tbsp
Curry Leaves - 10 bunch
Tamarind - small ball size
Hing - small pinch
salt to taste
Oil - 1 tbsp
For Seasoning
Mustard - 1 tsp
Oil- 2 tbsp
Method:
Fry all ingredients in oil individually and grind well.
season the paste with mustard.

Chocolate Mug Cake

2009-12-30T14:02:00.000-08:00

Ingredients:
4 tbps flour(Maida)
1 tsp Baking powder
4 tbps sugar
2 tbps cocoa
3 tbps milk
3 tbps oil
3 tbps chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Method:
Add dry ingredients to mug, and mix well. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 2 minutes at high(it changes based on your microwave). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

Bay Leaf Rice

2009-12-30T11:49:00.000-08:00

Ingredients:
briyani rice 1/2 kg
Oil - 2-3 Tbsp
Garam Masalas(cloves,cardomen,bayleaf,maraati mogu)- each 1-2
chopped corainder leave - 1/2 cup
chopped mint - 1/2 cup
Onion - 1 medium size
Green Chili - 4
Ginger&Garlic paste - 1 tbsp
Garlic - 3-4 cloves
salt to taste

Method:
Wash 1/2 kg. of briyani rice and soak for 30mins.Heat cooking oil [ can also use some ghee in addition to the oil] in a heavy vessel, and splutter cinnamon, cloves, cardamom,bay leaf,and maraati moggu.Add chopped corainder leave,mint and green chili.Then add paste of garlic and ginger, cook till raw smell goes.Then add onions & garlic and saute till transparent. Add the drained rice,and mix well. Add water twice the amount of rice , add required salt and transfer to cooker. switch off the stove after 3 whistle and cook the briyani in dum for 5 mins. serve hot with potato coconut gravy.

Potato in Coconut Gravy

2009-12-30T11:14:00.000-08:00

Ingredients:
potato 1/4 kg chopped to cubes with skin
oil - 2-3 tbps
coconut milk 3 cup
curd 1 cup
ginger & garlic paste 1 tps
garam masala(cinnamon,clove,bay leaf etc) - each one
salt to taste
garlic - 4-5 cloves
Onion - 1 medium sized
green chilies - 4

Method:
In a kadai, take two tsp of oil, add bay leaf,cloves etc then fry the onion till they are transparent. Then add garlic,green chilies and potato.cook potato to soft by adding water & salt.when they turn soft add the g&g paste and saute well.Add curd & mix well. Then add finely coconut milk & dhania powder and bring back to the boil , switch off stove. Serve hot with fried rice.

Vellai Paniyaram

2009-12-30T10:57:00.000-08:00

Ingredients:
raw rice 2 cups
whole urad dhal 1/4 cup
milk 1Tbsp
sugar 1/2 tsp
Oil
salt to taste

Method:
Soak raw rice and whole urad together for one hour and grind to a fine paste. Then add required salt,milk,sugar and mix well. The batter should be of a dosai - maavu consistency. In a small fry-pan, heat required oil. When oil is medium hot , take a broad ladle and pour one ladle of batter into the oil. While the paniyaram is cooking pour the hot oil , from the sides onto the top of the paniyaram. Once it cooks and rises to the top, turn over to cook the other side, and after a minute remove from pan, drain and serve.

Vegatable Kabab

2009-11-19T18:45:00.000-08:00

Ingredients:

Vegetables Chopped(French beans ,Cabbage,Carrots) - 2 cups
Green peas(blanched) - 1/2 cup
American Corn(boiled) - 1/2 cup
Raw Banana(boiled and mashed) - 3
Oil 5- 6 Tbsps
Gram Flour 3 Tbsps
Caraway seeds
Ginger Garlic paste 2 Tbsps
Green Chillies -4
salt to taste
Chaat masala 2Tbsps
Sambhar Powder 1 Tbps
Cashewnut powder 2 Tbsps

Method:

Heat 2 tbsp oil in a pan,add french beans,cabbage and carrots.Add the green peas to it and mash them.Mix evevything and cook for 4 to 5 min and push the mixture on one side.On the other half of the pan roast gram flour and caraway seeds for 2 mins. Mix the vegetables and flour mixture together and add ginger - garlic paste,green chillies and mix well and saute for half a min.Take the raw banana in a bowl,add the corn,vegatable mix,salt,sambhar masala,chaat masala,cashewnut powder and mix well.Divide into equal portions.Take a portion of this mixture and place on a satay stick and press it arount the stick till it is evenly layered.Press the ends firmly.Season the non-stick pan with oil and heat.Place Khabas on the hot pan and cook till all sides are slightly brown in color.Serve hot with mint chutney.

Note: You can replace Raw Banana with Potato .It will also give a great taste.

Chocolate Shake

2009-11-19T18:24:00.000-08:00

Ingredients:

Milk - 3 cups
Vannila or Chocolate Ice cream - 1 cup
Chocolate(grated)or Chocolate sauce - 3 tbsp
whipped cream and Chocolate chips for garnishing
Sugar to taste

Method:

Put grated chocolate or chocolate sauce,milk,ice cream cream ,sugar in a blender and blend well.Pour the mixer in serving glass and serve with whipped cream & grated chocolate in the top.

Hot Chocolate Coffee

2009-11-19T18:18:00.000-08:00

Ingredients:

Milk 4 cups
Chocolate(grated)or Chocolate sauce - 3 tbsp
coffee decoction - 2tbsps
whipped cream and Choco chips for garnishing

Method:

Put grated chocolate or chocolate sauce in the serving glasses.Add a little milk and keep in the microwave for 30 sec,so that it get mixed well.Pour coffee decoction into the glasses and mix well.Heat milk and pour into the glasses and mix well.Serve with whipped cream and grated chocolate in the top.

Aval Payasam(Beaten Rice Pudding)

2009-11-12T09:39:00.000-08:00

Ingredients:

Aval : 1 cup
Milk: 1/2 gallon whole milk
water:2 cup
Sugar: 1/2 - 1 cup as per taste
Ghee: 2 tbsp
nuts and Raisins as per your taste
Cardamom powder: 1 tsp
condensed milk 2tbsp(as per your taste.it is only optional)

Method:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry nuts and raisins in the ghee to a golden color, remove. Add the remaining ghee and fry the aval/poha to a golden brown. Add water and cook the Aval.When the aval is half cooked, add some milk and allow the Aval to cook well. It will take approximately 5 minutes. When the aval is fully cooked , add the sugar and remaining milk.Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins.
When serving add some boiled milk to thin it out.

Chow Chow Kootu

2009-11-12T09:11:00.000-08:00

Ingredients:
2 Chayotes ( peeled and diced)
1/4 cup greengram dhal (pacha payiru / moong dhal)
1/4 cup of kadala paruppu (channa dhal)
1/4 tsp turmeric powder
salt as per taste
1 tsp sambhar powder
1/4 tsp chilly powder
2 tbsp oil
1/2 tsp mustard seeds
curry leaves for tempering
a pinch of asafetida/hing

Method:
Pressure cook the Chayotes and dhals (Channa and moong) with enough water.Add salt, turmeric powder, sambhar powder and chilly powder to cooked dhal & chayote.Heat oil in a vessel, splutter the mustard seeds and the curry leaves and then the asafetida, pour the dhals chayotte/ mixture, stir well and serve hot as a side dish

Semiya Payasam/ Vermicelli Payasam

2009-11-12T08:51:00.000-08:00

Ingredients:

Semiya (Vermicelli) : 1 cup
Milk: 1/2 gallon whole milk
water:2-3 cup
Sugar: 1/2 cup
Ghee: 2 tbsp
nuts and Raisins as per your taste
Cardamom powder: 1 tsp
condensed milk 2tbsp(as per your taste.it is only optional)

Method:

Heat 1 tbsp of ghee in a thick bottomed pan. Fry nuts and raisins in the ghee to a golden color, remove. Add the remaining ghee and fry the vermicelli to a golden brown. Add water and cook the vermicelli.When the vermicelli is half cooked, add some milk and allow the vermicelli to cook well. It will take approximately 15 minutes. When the vermicelli is fully cooked , add the sugar and remaining milk. Boil for some more time until the payasam is thickened.Add the cardamom powder and condensed milk. Stir for 1 mt. Remove from heat. Garnish with fried cashew nuts and raisins.
When serving add some boiled milk to thin it out.

Rice Pudding

2009-10-20T11:56:00.000-07:00

Ingredients

1/2 cup rice
1/4 teaspoon ghee
2 to 3 cups milk
1 cup water
5 to 6 threads of saffron
1/2 a cup shredded almonds
1 cardamom
1cup condensed sweet milk

Method

Fry the rice in ghee in a pan on low heat untill it gains the white colour and smells divine. Turn off the heat and cook this in milk and water until done in rice or pressure cooker for about 15 minutes. Pour the condensed milk slowly into this while continuously stirring on low heat until it blends with the cooked rice for about 15 to 20 minutes. Add shredded almonds and cardamom and stir it again. Turn off the stove and dissolve the saffron in the mixture. Stir it once again and leave it aside for a while for 15 minutes. Serve warm.

Carrot Halwa

2009-10-20T11:54:00.000-07:00

Ingredients:

20 Carrots
2 cups Milk
1-2 cups sugar
Raisins and cashews
Ghee

Method

Grate the carrots preferrably using a hand-held grater, if not use a blender. Soak this grated carrots in milk, make sure it is completely soaked.Cook the mix in a pressure cooker until you hear 2 whistles.Once the pressure dies down, make sure the carrots are well cooked, but not mashed.Now pour 2-3 spoons of ghee in a wide-mouthed vessel.Pour the cooked carrot/milk mix into the vessel.Add the sugar (about 1-1/2 cups). Let this mix boil. Stir constantly Once it has reached the required level of solidification, fry some raisins and cashews in ghee, in a separate vessel. Spread the halwa in a plate and decorate the raisins and cashews on the top

Aloo Palak

2009-10-12T11:09:00.000-07:00

Ingredients :

Fresh Palak 1 bunch

2 medium sized potatoes

3-4 pods of garlic

A small piece of ginger

2 large onions

2-3 green chillies

Red chillies powder-1 tsp

Dhaniya jeera powder-1 tsp

Garam masala or curry powder-1 tsp

Method :

Wash and boil palak with the garlic pods,ginger and chopped onions(chop the onions into quarters)and green chillies. After everything is cooked remove from the vessel run it in the mixer for just few seconds and keep the paste aside. Do not add water unless necessary. Cut potatoes into cubes and boil it in a vessel. Add salt and turmeric powder to it while boiling. Once it is boiled drain the water and keep aside. Take a little ghee in a pan and add half a tea spoon of cummin seeds and once it splutters add the palak and onion paste and let it boil for few minutes. Now add the boiled potatoes and a little garam masala or curry powder and and dhaniya jeera powder and also some water if needed and let it boil for few minutes more till the potatoes absorbs the flavour. Season with fresh cream if you like.