My Receipes

Pineapple Fried Rice

noreply@blogger.com (Vidhya) — Fri, 18 May 2012 19:47:00 +0000

I made this rice today. I had few small cubes of pineapple pieces which nobody wan to eat. I am not a big fan of pineapple either. I eat it sometimes with bread as pineapple sandwich. Today i was not in a mood for sandwich. Didn't want to throw the fresh looking pineapple in trash. I was planning to make variety rice today. Idea of making this pineapple rice came in the middle of cooking. Surprisingly, it tastes really good. Here goes the recipe.

Ingredients:-

Basmati Rice - 1 cup
Pineapple Juice - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Onion - 1 medium sized (thinly sliced)
Green chillies - 2 (acc to taste)
Oil/butter - 2 tbsp
Cumin or ajwain- 1/4 tsp
Cashew - 2 tsp (optional)

For Grinding:-

coriander seeds - 1 1/2 tsp
Channa dhall (optional)- 1/2 tsp
Red chillies - 1 or 2 (acc to taste)
Cardamom - 2
cloves - 2
Cinnamon stick - 1 tiny piece
White Sesame seeds - 1/4 tsp
Shredded coconut - 1/2 tsp

Wash basmati rice and soak it for 10 minutes. In the mean time, roast the ingredients given for grinding, to golden brown. Let it cool and grind it as a powder. Take a pan, preheat oil/butter, fry cumin seeds, add green chillies and fry it for a second. Now add the thinly shredded onion & turmeric powder. Saute for few minutes. Drain the basmati rice, add it to the frying ingredients and saute for few seconds. Add everything in a vessel. Pour 1 cup of pinepple juice and 1/2 cup water. Add required amount of salt. Also add 1 or 2 tsp (acc to taste) grounded masala powder. Mix it well. Cook it in a rice cooker till it is fully cooked or a pressure cooker upto one whistle. Serve it hot with raita & chips or with potato curry & chips. You will never get the sweetness of pineapple because of the masala powder.

P.S. - It was little spicy with the amount of chillies used. We can always reduce the quantity of chillies.

Bottlegourd Curry

noreply@blogger.com (Vidhya) — Mon, 07 May 2012 03:01:00 +0000

When it comes to weird combinations of side dishes, no body can beat our very own Hotel Saravana Bhavan. We attended a baby shower function last month and the host ordered food from HSB. This was the side dish in the menu. First I thought this was snake gourd curry but then one of our friend's mom said its bottle gourd. In our family, people never use this bottle gourd for cooking. I came to know about the goodness of this vegetable when we were in Delhi for one year. I started using this bottle gourd in my cooking atleast couple of times a month. This time, after seeing this very new side dish, immediately I wanted to try this at home. Here goes the recipe.

Ingredients:-

Bottle gourd - 2 cups (chopped)
Onion - 1 chopped
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhall - 1 tsp
Red chillies - 1
Hing - a pinch
Salt to taste
Coconut - 1 1/2 tbsp
Green chillies - 2 (medium sized- acc to taste)
cumin seeds - 1/2 tsp

Chop bottle gourd into a bite sized pieces. Take a pan, pre heat oil, splutter mustard seeds, fry urad dhall, red chilly & hing. Now saute' chopped onion to golden brown. Add the chopped bottle gourd to it, add turmeric powder, required amount of salt and sprinkle hand full of water to it and cover it with a lid for 5 minutes. Now grind coconut, green chillies & cumin seeds together without adding water. Keep it aside. Check the bottle gourd in between because it takes very less time to cook. When its 3/4th done, now add the grounded coconut mix. Mix evenly and let it cook for another 3 minutes in low flame. When the raw smell of green chilly goes away, turn off the stove. Garnish it with curry leaves. Serve it hot.

Honey Bunches of Oats Muffin

noreply@blogger.com (Vidhya) — Thu, 29 Mar 2012 23:04:00 +0000

I got the recipe from a book called 1001 Cupcakes, cookies & Other Tempting Treats. I got the book from Barnes & Noble couple of months back and finally started trying few goodies from it. The original recipe is made with Museli. I replaced Honey Bunches of oats for Museli. It came super good and I added few chocolate chips in each muffin. Here goes the recipe.

Ingredients:-

All Purpose Flour - 1 cup
Baking powder - 1 tbsp
Honey bunches of Oats Cereal - heaping 1 1/4 cups
Brown Sugar - 1/2 cup (I used regular white sugar)
Eggs - 2 ( I used 1/3 cup of egg whites)
Buttermilk - 1 cup
sunflower oil - 6 tbsp ( I used canola Oil)
chocolate chips - 1/4 cup

Pre heat oven to 400 degrees. Line a 12 hole muffin pan with paper lines or spray it and keep it ready. Sift together the flour and baking powder into a large bowl. Stir the cereal and sugar. Place the eggs in a large pitcher and beat lightly. Then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid. Stir gently until just combined. Spoon the batter into paper liners. Sprinkle chocolate chips. Bake in preheated oven for 20 minutes, or until well risen, golden brown. Let it cool for 5 minutes and serve warm.

I am sending this post to Cooking with Love - Granddad Event, hosted by Shama.

Potato Curry

noreply@blogger.com (Vidhya) — Wed, 14 Mar 2012 18:52:00 +0000

This is a baked version of potato curry. I was going through my cousin's blog En Vittu Virundhu, I came across this baked potato curry with garlic. But I skipped the garlic. Her version was fully baked and mine is half baked & half stove top cooked. Here goes the recipe.

Ingredients :-

Potato - 4 (big)
Turmeric powder - 1/2 tsp
red chillies powder - 3/4 tsp (acc to taste)
salt to taste
Oil - 1 tsp
Pam spray - couple of sprays

Take a microwave safe bowl. Put small holes in potato with a fork. Add required amount of water to cover the potato and microwave it for 5 to 7 minutes or till it is half cooked. Let it cool. Peel it and cut it into small cubes. Now put the potato pieces in a ziploc cover adding required amount of salt, turmeric powder & red chillies powder and shake it nicely so that the dry ingredients get coated in the potato pieces. Pre heat oven to 350 degrees. Now take a cookie sheet. Spray the oil nicely and spread the potato pieces. Cook it for 5 minutes in the 350 pre heated oven. Stir it in between. Take out the curry when you get the expected crispy structure.

Reposting for Berries - Strawberry Event

noreply@blogger.com (Vidhya) — Mon, 06 Feb 2012 20:02:00 +0000

I am reposting these two blog post for Vardhini 's Berries - Strawberry Event, an event by Anu.

Strawberry Muffin :-

StrawBerry Sandwich :-

Beetroot Rice

noreply@blogger.com (Vidhya) — Sat, 21 Jan 2012 20:17:00 +0000

This post has been lying in the draft for a very long time. Thought of finishing it today. Here goes the recipe.

Ingredients:-

Basmati Rice - 1 1/2 cups
Beetroot - 1 cup (shredded)
Onion - 1 medium sized
Garlic - 1 (chopped)
Green Chillies - 3 (acc to taste)
ginger - a small piece (finely chopped)
Red chillies powder - 1/2 tsp (optional)
Salt to taste
Turmeric powder v- 1/2 tsp (optional)
Oil/butter - 1 1/2 tbsp
cumin seeds- 1/2 tsp

Wash & soak basmati rice in water for 10 minutes. After 10 minutes drain it fully and pressure cook it. ( I added 1:1 1/4 cup water to cook.) In the mean time, heat the oil/butter in a pan, splutter cumin seeds. Add green chillies, ginger, garlic & saute for few minutes. Now add the chopped onion to it and saute for another 3 minutes or till it becomes transparent. Now add the shredded beetroot to it, add turmeric powder, red chillies powder & salt (for both rice & vegetable) and let cook for 5 to 7 minutes. Sprinkle water accordingly. Since the beetroot is shredded, it will take less time to cook. When the rice is cooked, spread it in a big plate and let it cool. When the beetroot mix is ready, mix it with the rice nicely. Do not break the rice grains while mixing. Enjoy it hot with onion/cucumber raita and chips. This rice is very easy to make with less spices and I am sure kids will definitely love it. My girls really liked the color of the rice cos it turned kinda pink when I mixed the beetroot masala with rice.

Vella Payaru / Payaru Sweet Sundal

noreply@blogger.com (Vidhya) — Wed, 04 Jan 2012 05:41:00 +0000

This post has been lying in the draft for more than two months. I made this sundal for navarathri. I followed my patti's traditional way of doing this sundal. Here goes the recipe.
Ingredients:-

Red Karamani - 1 cup (soak it overnight)
Jaggery - 1 cup (plus or minus acc to taste)
cardamom - 3 (powder it)
Ghee - 2 tsp

Pressure cook Karamani till its done (it took 5 whistles for me). In the mean time, take a heavy bottomed pan add the jaggery with required amount of water (little less than1 cup preferably) and let it melt. Remove impurities from it by filtering it in a thin cloth. Again pour the jaggery water in the same pan and let it boil. When it starts boiling really well, add the cooked karamani, powdered cardamom to it and let everything mix and cook for 5 to 7 minutes. When karamani mixes really well, turn off the stove and the add the ghee now and mix everything well. This can be eaten as evening snack too.

cake pops

noreply@blogger.com (Vidhya) — Sat, 24 Dec 2011 03:54:00 +0000

I love the cake pops we get in Starbucks. I wanted to make some when my girls have winter break. I made these last week and it came out pretty good. I would not say that it looked professional but the taste was good. I used the pre-packed Betty Crocker chocolate cake mix for basic cake and betty crocker chocolate frosting for mixing the cake.

I followed the recipe from the site Love from the Oven. Check out this site and its an awesome site with lots of cookie recipes.

Sundal Sandwich

noreply@blogger.com (Vidhya) — Mon, 19 Dec 2011 01:31:00 +0000

This is a easy breezy sandwich and a nice way to use the leftover sundal. I made sundal for weekend evening snack and as usual one of my twin didn't eat properly. I had half cup of sundal and i didn't want to waste it. I used it for my breakfast sandwich, the next day.

Ingredients:-

Bread slices - 2
Garbanzo sundal - 1/2 cup
Butter - to spread
Cheese slices - 1

Take a pan, toast the bread slightly. Spread the butter, sundal and place the cheese slice on top of the sundal and cover it with the other bread slice. Now toast it again in the pan, it till becomes golden brown. It was really filling and a nice way to start your day with this protein rich breakfast.

Bell Pepper Rice

noreply@blogger.com (Vidhya) — Thu, 08 Dec 2011 02:21:00 +0000

My MIL made this rice last week. I make bell pepper / capsicum rice too but in a regular fried rice way. But this is something new which she made. She used a masala powder (homemade) to finish this rice. Here goes the recipe.

Ingredients:-

Basmati Rice - 2 cups
Bell Pepper/Capsicum - 1 1/2 cups (chopped)
Onion - 1 medium sized (chopped)
Green Peas - 1/2 cup ( she used frozen)
Butter/Oil - 2 tbsp
coconut oil - 1 tsp
Mustard seeds - 1/2 tsp
urad dhall - 2 tsp
channa dhall - 1 tsp
fenugreek seeds - 1 tsp
Green chillies - 2
Turmeric powder - 3/4 tsp
Salt to taste
coriander leaves - for garnishing

Masala:-

Coriander - 3 tbsp
channa dhall -2 tbsp
Urad dhall - 2 tbsp
Mustard seeds - 1/2 tsp
fenugreek seeds - 1/2 tsp
White sesame seeds - 1 tsp
Cardamom - 1
Clove -3
Cinnamon stick - 3 small pieces
Red chillies - 3 (acc to taste)
peanuts - 3 tbsp (optional - toasted)

Soak Basmati rice in water for half an hour. Take a pan, sprinkle a drop of oil/butter and fry the ingredients one by one to golden brown, given for masala and let it cool and grind it into coarse powder. Keep it aside. Meanwhile, in the same pan, add one table spoon oil or butter. Add mustard seeds. When it crackles, add the urad dhall, channa dhall, fenugreek seeds &green chillies. Fry it till it becomes golden brown. Add the chopped onion to it and fry it for few seconds. Add the chopped bell pepper, green peas to it and fry it for couple of minutes adding turmeric powder and required amount of salt (for both rice & masala) in medium flame. Drain the basmati rice fully and add it to the ingredients and fry it for a minute. Transfer everything to a pressure cooker and add required amount of water and let it cook upto 2 whistles. ++ . When the pressure is released, open the cooker, add the grounded coarse powder to it, remaining oil or butter, coconut oil and mix it with the rice. Make sure you don't break the grains. Enjoy the rice with onion raita & potato chips.

++ - In this stage, my MIL added required amount of water (1:1 1/4) directly in the pan and cooked the rice directly in the pan. I am not good in doing that process, so I have mentioned my way of cooking the rice. If you are confident enough to cook the rice in the pan, you can do so.

Mattar paneer 2

noreply@blogger.com (Vidhya) — Mon, 28 Nov 2011 18:19:00 +0000

I made this side dish couple of weeks back. My girls hate eating paneer, but luckily they liked this side dish. I made this as a very rich and creamy side dish. Here goes the recipe.

Ingredients:-

Paneer pieces - 1 cup (cut it into small cubes)
Green peas - 1/4 cup (I used frozen)
Tomato - 1 medium sized
Onion - 1/2 (if its big)
Cashews - 5 or 6
Coriander seeds - 1/2 tsp
Cardamom - 1
Clove - 1
Green chillies - 2 (acc to taste)
Salt to taste
Shredded coconut - 2 tsp
Fat free yogurt - 1 tbsp
Whole milk - 1/4 cup
Turmeric powder - 1/2 tsp
Red chillies powder - 1/2 tsp (optional)
Ghee - 1 1/2 tbsp
Cumin seeds - 1/2 tsp
coriander leaves - 2 tsp (chopped)

Thaw the green peas. Chop tomato and onion. Now take the chopped tomato, onion, cashew, green chillies, coconut, clove, cardamom, coriander seeds and grind it into fine paste. Pre heat a teaspoon on ghee in a pan, fry paneer pieces to golden brown and keep it aside. In the same pan, preheat remaining ghee, splutter cumin seeds to golden brown, add the grounded masala paste to it. Add 1/4 cup of water, turmeric powder, salt and red chillies powder and let it boil. When the raw smell goes, add the fried paneer pieces along with the green peas and let it cook for another 3 minutes. Now add the whole milk and yogurt and let it bil for 5 to 7 minutes. Adjust water according to the required consistency. Add the finely chopped coriander leaves and enjoy it with hot chapathi/poori.

Bread Cutlet

noreply@blogger.com (Vidhya) — Mon, 07 Nov 2011 17:54:00 +0000

I made this bread cutlet last week. I got the recipe my Nithya's fourth Sense Cooking... Recipe is exactly the same and I also followed the tip she has mentioned. I used bread crumbs and shallow fried the cutlets...

paneer parathas

noreply@blogger.com (Vidhya) — Sun, 30 Oct 2011 22:33:00 +0000

This is something I made for my little one's lunch box. She likes to take it twice a week. Pediatrician wanted my girls to take more dairy. They hate milk and paneer. They like to take yogurt. But that was not enough. So i thought of adding panneer in their diet. Below given quantity is for two parathas

Ingredients:-

Wheat dough - 2 medium ball sized
Shredded panneer - 4 tbsp
Salt - a pinch
Ajwain - 2 pinches

First take the shredded paneer, ajwain and salt and mix it together and make it two small balls. Now take the chapathi dough, flatten it into a small circle. Now keep the paneer ball in it and cover it just like kozhakkatai. Again spread the dough into circles. I prefer to make smaller ones. Heat a tawa and cook the parathas in medium flame. Flip it when one side is half cooked. Spread a teaspoon of ghee (optional) on top of it and enjoy it with a good bhaji. My girlie likes to have it with a dallop of butter.

Strawberry Muffin

noreply@blogger.com (Vidhya) — Fri, 21 Oct 2011 02:22:00 +0000

I got this Strawberry Muffin recipe from AllRecipes.com. I followed the same recipe and the outcome was awesome as you can see in the picture. The taste was also wonderful..

Tomato Pachadi - Tribute to Jayasree Satish

noreply@blogger.com (Vidhya) — Wed, 19 Oct 2011 02:44:00 +0000

This is another way of making tomato pachadi. This is a tribute to our blogger friend who passed away last week. We will definitely miss you Jayasree :(

Vendaya Kozhambu

noreply@blogger.com (Vidhya) — Mon, 17 Oct 2011 21:16:00 +0000

I made this vendhaya kozhambu and it came out very yummy. I got the recipe from my MIL. I haven't tried this before. So thought of giving it a try. Here goes the recipe.

Ingredients:-

Tamarind - 1 medium lemon sized
Sesame oil - 2 tbsp
Mustard seeds - 1/4 tsp
Urad dhall - 1/2 tsp
Channa dhall - 1/2 tsp
Salt to taste
Red chillies - 1
Jaggery - a small piece
Turmeric powder - 1/2 tsp

To grind:-

Fenugreek seeds/Vendhayam - 3/4th - 1 tsp (acc to taste)
coriander seeds - 3/4 tbsp
Red chillies - 3 (acc to taste)
Channa dhall - 1 tsp
urad dhall - 1/2 tsp
Shredded coconut - 2 tsp (optional)

Soak tamarind ball in water for half an hour (or Microwave it for 30 seconds). Squeeze water from it and keep it aside. In the mean time, dry roast the ingredients given for grinding and let it cool. Take a wide pan, heat the sesame oil, splutter mustard seeds, add the channa dhall, urad dhall and red chillies and let it fry till it becomes golden brown. Now add the tamarind water (approximately 1 1/2 cups), turmeric powder, required amount of salt and let it boil for 5 minutes. Add the grounded powder immedately after it starts boiling. Reduce the flame to medium and let it cook for 7 to 10 minutes. Stir it in between. Now add the jaggery and let it cook for another 5 minutes. Oil will start spreading out. Turn off the stove when you get the required consistency. Mine was little bit thick. It goes very well with rice and also as a side for curd rice.

Tomato Chapathi

noreply@blogger.com (Vidhya) — Wed, 12 Oct 2011 19:04:00 +0000

My chitti makes tomato poori. She infact advised me to make these kind of pooris for my girls. I tried this tomato Chapathi very long back and managed to find time to post this recipe. Here goes the recipe.

Ingredients:-

wheat flour - 3 cups
salt to taste
sesame oil - 2tsp
Tomato - 2 Medium sized
Green chillies - 2 (acc to taste)
omam/ajwain - a pinch

First boil the 1/2 cup water. Put the two tomatoes in it and let it boil for few minutes. Let it cool and peel the skin. Now take those tomatoes, green chillies and salt and grind it into a fine paste without adding water. The paste will be watery by itself. Now take the wheat flour in a wide bowl, add the tomato paste, omam and mix everything well and knead it into a fine dough. Sprinkle water if necessary. Make lemon sized balls and spread it into 8 or 9" diameter circle. Cook it in a hot tawa. Enjoy it with a dallop of yogurt or any of your favorite side dish.

coconut Burfi/Thenga burfi

noreply@blogger.com (Vidhya) — Wed, 07 Sep 2011 22:55:00 +0000

I made these burfi couple of week back. Just after the varalakshmi Vratam, I had so much coconut (we buy atleast two -one for kalasam & one for naivedhyam). My husband and my girls never take coconut. I was literally wasting two coconuts and I don't use coconut in my cooking. Thought of making this burfi and called my chitti for the recipe. Here foes the recipe.

Ingredients:-

Coconut - 1 cup (shredded)
Sugar - 1 I/2 cup (acc to taste)
Cardamom - 1
Edible Camphor / Pachakarpooram - a pinch
Milk - 2 tsp
Ghee 2 tsp

Take a heavy bottomed pan, add the sugar and required amount of water (i took 3/4 cup of water for 1 1/2 cups of sugar) and let it boil. Milk is used to remove dirt from sugar syrup. When it starts boiling, just add it. White foamy stuff will form. Thats dirt. Remove it. Add the cardamom seeds and pacha karpooram to it. Look for one string consistency. If you touch the sugar syrup(be careful it will be super hot), it should form a single line. Now add the shredded coconut to it and mix it well and make sure no lumps are formed. Add ghee to it and spread it in a flat plate and cut it when it is warm. Enjoy. I added 1 1/2 cups of sugar to it. If necessary we can always reduce the quantity of sugar. I made this sweet especially for myself ! So I didn't bother to reduce the quantity of sugar :)

Reposting for Vrat ka Khaana Event.

noreply@blogger.com (Vidhya) — Fri, 02 Sep 2011 19:51:00 +0000

I am reposting my Adai Kozhakattai recipe for the Vrat ka Khanna Event by Mom Chef.

karamani Mezhukkuvaratti

noreply@blogger.com (Vidhya) — Thu, 01 Sep 2011 16:20:00 +0000

Mezhukkuvaratti is a common side dish people make in most of the Palghat Iyer family. This is nothing but just a stir fry and requires very less amount of seasoning and very less amount of ingredients. I made Karamani mezhukkuvaratti last week. Here is how I made.

Ingredients:-

Karamani/Long Beans - 2 cups (cut it one inch sized)
Red chillies - 1 or 2
Coconut Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad dhall - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp

Pre heat oil in a wide pan, splutter mustard seeds, fry urad dhall and red chilli till golden brown. Now add the long beans, required amount of water, salt and turmeric powder and let it cook. Keep the flame low and fry it for 5 to 7 minutes. Do not burn the veggie. It tastes very good with sambar/vathakozhambu. My patti used to eat it along with just ghee rice. We can also make mezhukkuvaratti with chenakezhangu.

Icecream Cone Chaat

noreply@blogger.com (Vidhya) — Wed, 24 Aug 2011 20:58:00 +0000

My girls wanted me to buy them Kurkure from Indian stores. I was very sure that they will not finish it cos they have tried it many times and wasted the whole packet. Again this time, they promised me that they will finish it. I am quite sure that they will not. But I did not want to disappoint them so bought one packet and asked them to share. As usual, they wasted it after trying once. While reading the packet, I came across this recipe. I changed it to our taste. It was pretty good. Here goes the recipe.

Ingredients:-

Tomato - 1 (finely chopped)
Onion - 1 (medium sized-finely chopped)
Green Onion - 2 tsp (chopped)
coriander leaves - 2 tsp (finely chopped
Kurkure - two table spoons (chop it)
Walnuts - finely chopped - 1 tbsp
Lemon Juice - 1 tsp
Garam Masala Powder - a pinch
Wafer Ice cream cones - 3

Add all the ingredients in a bowl and mix well. Serve it in the ice cream cones. The above given ingredients is sufficient for 3 medium sized Ice cream cones.

Pumpkin Peanut Vatha Kozhambu

noreply@blogger.com (Vidhya) — Tue, 23 Aug 2011 23:20:00 +0000

I make vatha kozhambu with pumpkin most of the times and also with some vathals. After seeing Prema's Verkadalai Kozhambu, I wanted to try this too. Wasn't sure whether it will be good without any vegetable. She has also used eggplant & onion in her version. I added pumpkin and onion and almost followed the same recipe. Except, I fried handfull of peanuts in oil and added it to the kozhambu finally for extra crunchy taste.

I am sending this to Bookmarked Recipes event, by Priya Of Mharo Rajasthan's Recipe.

Blueberry Milkshake

noreply@blogger.com (Vidhya) — Tue, 16 Aug 2011 02:32:00 +0000

I am not a very big fan of blueberries. I eat with when they are in muffins. But one of my twin loves BlueBerry. After watching an episode in Dora, she started eating blue berries cos dora loves blue berries :). As you know blueberries have less life. She managed to finish most of'em except 1/2 cup. She didn't want to eat those anymore. My other twin hardly eats any fruits. she likes to eat only bananas. So i wanted to finish the blueberries by making a milkshake. Here is how I made .....

Ingredients:-

Blueberries - 1/2 cup
Milk - 1 1/2 cup (1% Milk fat)
Sugar - required amount or according to taste
Ice cubes - few (optional)

Put everything in a blender and blend it smooth. You will get purple color fluffy milkshake. Enjoy!!

Cheese Parathas

noreply@blogger.com (Vidhya) — Wed, 10 Aug 2011 23:01:00 +0000

I made this cheese Parathas last week for my girls. Well for one of my twin. She actually liked it a lot with a cup of yogurt and sugar as side.
Here is how I made this Paratha.

Ingredients for making one Paratha:-

Chapathi dough- a medium lemon sized
Cheese Singles - 1
ghee - for cooking.

Just flatten the dough to poori sized circle. Cut the cheese singles in to pieces and put it on top of the circle. Cover it and roll it for about 9" diameter. Heat a skillet and cook it in medium flame. Make sure the cheese don't ooze out. Spread the ghee on top of the paratha. This can be a healthy lunch for kiddos. Even we can pack it to school for lunch.

Raddish Poricha Kozhambu

noreply@blogger.com (Vidhya) — Mon, 08 Aug 2011 03:10:00 +0000

Ther are two ways of making porchia kozhambu. One is Thanjavur style and the other one is Kerala style Poricha Kozhambu. This is Kerala Style Poricha Kozhambu. I wanted to make eggplant poricha kozhambu, but after finishing the preparations, I realized that there is no eggplant in my fridge. Then wanted to try it with raddish. Here goes the recipe.

Ingredients:-

Raddish - 1 cup (chopped)
Red Karamani (Red Cowpea Beans) - 3/4 cup
Tamarind - medium lemon sized (2 cups approx)
Turmeric powder - 1/2 tsp
Salt to taste
Sambar powder - 1 1/4 tsp (acc to taste)
Jaggery - 2 tsp (optional)

To Grind:-

Coriander Seeds - 1 1/2 tsp
Channa Dhall - 1 tsp
Urad dhall - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 1 or 2 (acc to taste)
Shredded Coconut - 1 tbsp

For Seasoning:-

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Hing - few pinches
Curry leaves - for garnishing

Pressure cook karamani till its done and keep it aside. In the mean time, squeeze tamarind juice and keep it aside. Take a wide bottomed pan, put the raddish pieces, tamarind water, turmeric powder, sambar powder and required amount of salt and let it boil or 7 to 10 minutes or till the raddish is 3/4th cooked. Mean time, fry the ingredients given "To Grind" to golden brown and grind it into a fine paste. Keep it aside. When the vegetable is 3/4th done, add the grounded paste to it along with required amount of water and let it boil for another 5 minutes. Now add the cooked karamani to it along with the powdered jaggery (optional) and let it cook for another 5 minutes. Now Poricha Kozhambu is ready to serve. It goes really well with white rice. Also with Verum arisi adai.