Ramyas Kitchen Recipes

Aval Upma / Flattened Rice Upma / Poha Upma

2015-07-24T11:38:00.002+05:30

Aval Upma / Flattened Rice Upma / Poha Upma

Ingredients:

Aval / Flattened Rice - 1 cup

Onion - 1

Green chilli - 2

Mixed vegetables - carrot, peas, potato

Ginger, very finely chopped - 1 tblsp

Turmeric powder - 1/4 tsp

Curry leaves - few

Salt - as needed

To Temper:

Oil - 2 tsp

Mustard - 3/4 tsp

Urad dhal - 2 tsp

Channa dhal - 2 tsp

Peanuts - handful

Preparation:

Chop onion into fine pieces and slit green chillies.

Chop vetables ( i used potato and carrot) into small pieces. Steam cook the vegetables and keep aside.

Wash the flatten rice/aval and drain the water completely from it. If using thin variety aval then this should be enough. It using thick variety soak the flatten rice/aval in hot water for 10 minutes. The water must be just enough to soak the aval. Almost all the water will be absorbed by the aval. Aval is ready to use.

Method:

Heat a kadai with oil and when hot add mustard, urad dhal, channa dhal, peanuts and saute.

When the dhal turns red add onion, ginger, green chilli, curry leaves and wait for onion to turn transparent.

Now add the steamed vegetables, salt, turmeric powder and saute for a couple of minutes.

Now add the flattened rice, little salt (remember we have added salt for vegetables) and mix well.

Cook for 3 to 4 minutes.

Poha is ready to be served.

Paruppu Rasam

2015-07-20T11:03:00.000+05:30

Rasam :

When ever my mom makes any kind of Paruppu Usili she makes this rasam. This rasam tastes heavenly with paruppu usili and pappads. I remember when my sisters and me are in a hurry to school she feeds us this rasam adding a big dallop of ghee. Yummm.. Moms food with the touch of love can never be explained. I feel those days can never be back, being a kid without any responsibility...

Let me go into details of the recipe...

Ingredients:

Toor dhal – ½ cup
Tomato – 2
Tamarind – a small lemon sized
Grinded dhal – 2 tsp (saved from the grinded paruppu usili)
RasamPodi – 2 tsp
Turmeric Powder – ½ tsp
Salt – as needed
Jeera – 1 tsp
Asafotedia / Hing – a pinch
Coriander leaves – few
Curry leaves - few

For Seasoning:

Oil / Ghee – 1 tsp

Mustard Seeds – 1 tsp
Curry Leaves - few
Asafoetida / Hing – generous pinch

Preparation:

Wash and soak toor dhal for some time and pressure cook the dhal. Save the water from the cooked dhal and also smash the dhal and keep it aside.

Dry roast the jeera on slow flame and powder it in a pestle.
Make the puree of the tomato and keep aside.
Soak the tamarind in a cup of warm water and extract the pulp from it.

Method:

Add the saved water from the cooked dhal, extracted pulp from tamarind, tomato puree in a vessel.

Keep the fame in medium and boil it for some time till the raw smell disapperars.
Add the grinded dhal saved form paruppu usili and rasam podi, roasted jeera powder, salt, curry leaves, coriander leaves and wait for one boil.
Now add 3 tsp pf mashed dhal and give it one more boil.
Now turn off the flame and add the tadka of the items listed under the section for section.

Enjoy this rasam with Paruppu usili and Papads :)

Aadi Thengai Paal / Aadi Coconut Milk

2015-07-17T12:09:00.001+05:30

Aadi Thengai Paal / Coconut Milk:

The first day of the tamil Month Aadi is celebrated as Aadi Pandigai. On this day the main item to be prepared id Aadi Thegai Paal in addition to Mor Kuzhambu, Paruppu, Rasam, Vazhaikka, Vadai. Here goes the recipe.

Ingredients:

Coconut – 1 big sized

Jaggery – For 3 cups of coconut milk, 1 cup of jaggery
Raw rice – 1 tsp (Optional)
Cardomom Powder – 1 tsp
Edible Camphor Powder – a pinch
Cashew / Raisns – few
Ghee - 1 tsp

Preparation:

Soak raw rice in little water for half an hour.

Break open the coconut, discard the coconut water. Scrape the coconut and keep it aside.
Powder the jaggery and add ½ cup of water, boil till all the jaggery dissolves and strain to remove any impurities in it. Keep this jaggery water aside.

Method:

Grind the soaked rice and scraped coconut with 1½ cups of water in a mixie.

Strain the water with a strainer and keep aside. This is first coconut milk
Again grind the coconut with other 1 cup of water in a mixie, strain it with a strainer and this is the second coconut milk.
Boil the jaggery water well till the raw smells disappers.
Now keep the flame in sim and add the second coconut milk to it and wait for a minute.
Now add the first coconut milk and wait till it turns frothy.
Add the cardomom powder, edible camphor and mix well.
If required add a tadka of cashew and dry grapes in ghee.

Aadhi Thengai Paal is ready to be served.

Notes:

Please note that if coconut milk is boiled for a long time it will curdle, so heat until its frothy and turn off the flame.

Also if the coconut milk is not boiled well it will have a raw smell.
Please take care while heating the coconut milk..

Capsicum Paruppu Usili

2015-07-14T11:57:00.003+05:30

Capsicum Paruppu Usili:

Capsicum Paruppu Usili is one among the favourite subzis that my mom makes. Generally she makes a kind of rasam with this and I will share the recipe of that rasam soon. Paruppu Usili can be made with vazhaipoo, beans, spring onions, capsicum and many other vegetables. I have already shared the recipe of vazhaipoo paruppu usili by steaming method with is very healthy. But its time consuming as it involves lot of process. The below method is very easy to prepare. I will go into the details of the recipe..

Ingredients:

Capsicum – 4

Channa Dhal / Bengal Gram – ½ cup
Toor Dhal – ½ cup
Red chilli – 2
Garlic – 3 pods (Optional)
Curry leaves - few
Turmeric Powder – ½ tsp
Chilli Powder – 1 tsp
Salt – as needed

For Seasoning:

Oil – 4 tsp

Mustard Seeds – 1 tsp
Channa Dhal – 1 tsp
Urad dhal – 1 tsp
Asafoetida / Hing – generous pinch

Preparation:

Wash both the toor dhal and channa dhal togather and soak it for half an hour.

Wash the capsicum well and chop into little big pieces.

Method:

Drain the water from soaked dhal, add red chilli, garlic(optional), curry leaves and grind into coarse paste without water. Reserve two table spoon of this grinded paste aside for preparing the rasam.

Now mix the chopped capsicum, grounded paste together with your hands adding turmeric powder, salt, chilli powder softly.

Heat a non stick pan, add 4 tsp of oil and add the ingredients under the section for seasoning.

Now add the mixed grounded paste and capsicum and stir once.

Cover it and cook it in a very slow flame until the capsicum is cooked and grounded dhal turns golden brown. It took half an hour for me to get cooked completely

Capsicum Paruppu Usili is ready to be served.

Notes:

I follow the same method for Spring onion Paruppu usili too.

You can even steam the dhals and add it to cooked capsicum just like I have followed in Vazhaipoo Paruppu Usili but this method taste even better than the steaming one.

Panner Butter Masala

2015-07-09T11:00:00.002+05:30

Panner Butter Masala:

Paneer Butter Masala is the most popular paneer recipes in India. Its a rich creamier gravy and can be prepared on any occasions. Its my most favorite dish and ofcourse my kids too love them. So let me go into details of the recipe..

Ingredients:

Paneer - 250 gms

Onion -2
Tomato - 3
Green Chilli - 1
Ginger - 1 inch piece
Garlic - 4 pods
Cashew nuts - 8
Milk - 5 tsp
Water - 1/2 cup
Kasthuri methi / Dry Fenugreek leaves - 3/4 tsp
Garam masala powder - 1 tsp
Coriander powder - 2 tsp
Chilli Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt- as needed
Fresh cream - 1/4 cup
Coriander leaves - few

For Seasoning:

Butter - 2 tsp

Gheee - 1 tsp
Cinnamon -1 inch piece
Cloves- 1
Cardamom -1

Preparation:

Peel and Chop onion into pieces. Put them in boiling water and wait till the color changes transparent. Drain off the water and make a paste with onion.
Wash the tomatoes and make small cuts on tomatoes with sharp knipe. Drop the whole toamtoes in boiling water for a couple of minutes and you can see the skin peeling off. Just remove the tomatoes and peel the skin. Make a puree of the blanched tomato and keep aside.

Make a fine paste of ginger garlic and chilli.

Soak the cashew in hot milk for ten minutes and make a fine paste of cashew.
Cut the paneer into cubes and keep it immersed in hot water.

Method:

Heat butter and ghee in a non stick pan. When hot add cinnamon, cardomom and clove.

When it splutters add onion paste and cook till the colour changes and then add ginger, garic and chilli paste and saute for two minutes.
Now add the tomato puree and cook for some time.
Add garam masala, coriander powder, turmeric powder and chilli powder and mix well.
The mixute needs to be cooked till the ghee seperates from it.
Now add the cashew + milk paste and cook well.
Add the kasthuri methi by crushing it between your hands and mix well.
Add salt and half cup of water and cook for few minutes.
When the gravy reaches the desired consistency add the paneer cubes drained from hot water and mix well.
Keep the flame in low, add the fresh cream and mix slowly and turn off the flame. Dont let the gravy cook for long time after adding cream.
Finally garnish with coriander leaves.

Panner butter Masala is ready to be served.

Notes:

1. You can shallow fry the panner in two tsp of oil or ghee till it becomes brown and use it instead if immersing in hot water.

2. You can add milk instead of water to get a thicker and creamier gravy.
3. You can replace chilli powder with green chilli completely.
4. You can add store brought ginger garlic paste instead of grinding.

Puliodharai / Tamarind Rice/ Puliogare

2015-07-06T22:13:00.001+05:30

Puliodharai / Tamarind Rice/ Puliogare:

Puliodharai is a traditional Brahmin recipe and a popular variety rice of South India. I have already shared the recipe of Pulikachal and if that is handy making Puliodharai is matter of minutes.

Ingredients:

Raw Rice – 1 cup
Pulikachal - as needed for mixing rice. (Click here for recipe.. )
Turmeric Powder – ½ tsp
Salt – as needed
Sesame oil / Gingelly Oil / Nalla ennai – 1 tsp

For Seasoning:

Sesame oil / Gingelly Oil / Nalla enai – 4 tsp

Mustard Seeds - 2 tsp
Channa Dal - 3 tbsp
Urad Dal - 3 tsp
Red Chilli - 5
Peanuts - a fistful
Hing /Perungayam - a generous pinch
Curry Leaves - few

Preparation:

Cook rice with enough water such that each grain is separate.

Transfer the rice into a big bowl or a big plate and spread it.
Take care not to break the rice, add 1 tsp of oil to the cooked rice and let it cool.

Method:

Take the bowl / plate where the rice is spread and add turmeric powder to it.
Add the required Pulikachal (I need 4 tsp for 1 cup of rice) and mix it gently.
Heat a pan add 4 tsp of sesame oil , when hot, add all the ingredients mentioned under the section for seasoning and mix well.
Check for salt and add little if required.

Delicious Puliodharai is ready to be served with vadam or applam.

Notes:

You can add more or less Pulikachal according to how tangy and spicy you want the rice to be.

Be careful when you add salt as the Pulikachal paste already has salt added to it.

Pulikachal

2015-07-04T10:20:00.000+05:30

Pulikachal Recipe:

Pulikachal is the base for making Puliodharai. Once it is done and stored in a bottle you can just mix cooked rice with this paste (Pulikachal) to get yummy Puliodharai. This is an authentic Brahmin recipe. I made this for thirty people for my daughters Ayushya Homam and every body who tasted asked me from which temple I ordered puliodharai from. Trust me Puliodharai tastes divine. This recipe almost matches the taste of Perumal Kovil Prasadam. So let me tell you how to make Pulikachal.

Ingredients:

Tamarind – ½ cup tightly packed

Turmeric Powder - ½ tsp

Rock Salt – to taste

For Seasoning:

Sesame oil / Gingelly Oil / Nalla enai – 1 small cup

Mustard Seeds - 2 tsp

Channa Dal - 3 tbsp

Urad Dal - 3 tsp

Red Chilli - 5

Peanuts - a fistful

Hing /Perungayam - a generous pinch

Curry Leaves - few

To Powder:

Sesame oil / Gingelly Oil / Nalla enai – 2 tsp

Red Chilli – 5

Methi seeds / Vendhiyam - 1 tsp

Coriander seeds – 2 tsp

Channa Dal - 2 tbsp

Urad Dal - 2 tsp

Sesame seeds – 2 tsp (Optional)

Hing /Perungayam – a small piece

Preparation:

Soak tamarind in warm water for half an hour.

Extract the juice from soaked tamarind and keep the thick pulp aside to make 1 and ½ cup.

Heat 2 tsp of oil, roast the ingredients under the section to powder and keep it aside.

Method:

Heat a heavy bottom pan and add one small cup of sesame oil.

When oil is hot add mustard seeds.

When they crackle, add all the ingredients under the section for seasoning and fry them till golden brown.

Lower the flame (simmer) and pour the thick tamarind pulp, add turmeric powder, rock salt and mix well.

Now keep the flame in medium and cook till the pulp thickens.

Add the grinded powder, mix well and switch off the flame.

Cool it and store it in an air tight container.

PICKLES

2015-07-03T10:19:00.001+05:30

Pickles

Pulikachal

Chilli Idli

2015-07-01T20:33:00.001+05:30

Chilli Idli:

I went to Aryas Restaurant with my family and was surprised to see an item called Chilli Idli in their menu. Since then I wanted to try this recipe at home. It was really awesome and I bet once you taste, you will always make this item when you have left over idli at home.

Ingredients:

Left over idli – 6

Onion – 1

Capsicum – ½

Ginger garlic paste – 1 tsp

Green chilli – 2

Garam Masala Powder – 1 tsp

Red chilli powder – 1 tsp

Tomato sauce – 3 tsp

Salt - as needed

Oil – for deep fry + 2 tsp

Coriander leaves – few

Preparation:

Most important step is to refrigerate the idli overnight itself but if you are running out of time then at least refrigerate for half an hour. Do not Freeze it.

Slit the onion length wise

Chop the capsicum into thin strips

Cut green chillies into pieces.

Method:

Cut the refrigerated idli into small pieces.

Deep fry the idli in the hot oil until golden brown and its crisp.

Drain the excess oil in the kitchen tissue and keep it aside.

Heat a non stick pan and add 2 tsp of oil to it.

When hot, add onions, green chillies, ginger garlic paste fry for a minute and add capsicum.

Now add red chilli powder, garam masala powder, little salt, tomato sauce and mix well.

Now keep the flame in high and add the deep fried idli and toss well.

Add finely chopped coriander leaves and garinsh.

Serve this with curd or onion raitha.

Notes:

You can add finely chopped tomato along with onions and reduce the tomato sauce.

If you are making for kids watch out on the amount of green chilli and chlilli powder that you are planning to add.

You can make it innovative adding frozen green peas, finel chopped carrot or any other vegetables of your choice.

POT Curry

2015-06-26T09:33:00.000+05:30

POT CURRY:

POT Curry? Sounds different? It’s a single POT curry made with mashed Potatos, Onions and Tomatoes. This recipe is a Chettinad Dish and perfect acompaniant for idli’s and dosa's. Many of my friends have tasted this and they were behind me asking for this recipe. It is really a mouth watering recipe.

Ingredients:

Onions – 3 big sized

Tomato – 4 big sized

Potato - 1

Ginger Garlic Paste – 2 tsp

Oil – 2 tsp

Salt – as needed

Turmeric powder – ½ tsp

Curry leaves – few

Coriander leaves – few

To Grind:

Coconut shredded – 3 tsp

Roasted chana dhal / pottu kadalai – 2tsp

Snauf - 1 tsp

Jeera - 1 tsp

Red chillies – 4 to 5

Cinnamon – 1 small piece

Cloves – 2

Preparation:

Slice the onions finely length wise.

Chop tomatoes into fine pieces.

Boil the potato, mash it and keep aside.

Make a paste of the ingredients given under the section to grind and keep aside.

Method:

Heat the pressure cooker and add 2 tsp of oil to it.

When hot add finely sliced onion and curry leaves and sauté.

When onions turn translucent add ginger garlic paste and sauté for a minute.

Add turmeric powder, chopped tomatoes and cook till it turns mushy.

Now add the ground paste and sauté till its combined well.

Add 2 cups of water, salt and mix well.

Close the pressure cooker and give it 2 whistles.

One the pressure releases by itself, add mashed potato, coriander leaves and stir well again.

Serve it with hot idli / dosa and Puri…

NELLIKAI CURD PACHADI

2015-06-24T15:26:00.000+05:30

NELLIKAI CURD PACHADI

Nellikai Curd Pachadi / Amla Curd Pachadi / Gossebery Curd Pachadi:

Gossebery is very high in Vitamin C and it is used in controlling diabetics, mouth ulsers, cold and sore throat, improves eyesight, reduces acidity, indigestion and constipation, burns fat, purifies blood, prevents heart diseases and cancer, improves immunity, metabolism and has good cooling properties.

Gossebery is used in pickles, preserved in honey and also dried and used. The below recipe uses fresh goosebery and would give you health benefits right away.

Ingredients:

Nellikai - 4 to 5

Grated coconut - 5 tblsp

Asafoetida - 2 piches

Green chilli - 4

Curry leaves - few

Coriander leaves - few

Curd - a small cup

Salt - As needed

To temper:

Oil - 1 tsp

Mustard - 3/4 tsp

Asafoetida - 2 piches

Curry leaves - few

Method:

Cut Nellikai into pieces and remove the seed thats in the middle.

Grind the grated coconut, green chilli, asafotedia, curry leaves, coriander leaves with very little water in a mixie to a paste.

Transfer the grinded contents in to a bowl and add beaten curd and salt to it.

Season this with mustard, curry leaves and asafotedia.

This pachadi is a good accompaniment with rice and I bet it tastes excellent.

PAV BHAJI

2015-06-21T21:31:00.001+05:30

PAV BHAJI

First of all a big HI to all my friends. Sorry for a very big break. I am very happy to share with you that I have an addition to my family. Yes, you heard it right. I am blessed with another beautiful princess. Finally I am back after a long vacation and I am here to share with you a recipe J

Pav bhaji is the most popular street food of Bombay. It is a healthy dish as the curry is made with a medley of variety of healthy vegetables called BHAJI and served with a soft bread roll called PAV with a big dallop of Butter....

Variations on Pav Bhaji include: (source:Wikipedia)

• Cheese Pav Bhaji, with cheese on top of the bhaji

• Fried Pav Bhaji, with the pav tossed in the bhaji

• Paneer Pav Bhaji, with paneer cheese in the bhaji

• Mushroom Pav Bhaji, with mushrooms in the bhaji

• Khada Pav Bhaji, with vegetable chunks in the bhaji

• Jain Pav Bhaji, without onions and garlic and with plantains instead of potatoes

• Kolhapuri Pav Bhaji, using a spice mix common in Kohlapur

• Kathyawadi Pav Bhaji with buttermilk, a variant from the Kathiyawad peninsula

• Dryfruit Pav Bhaji with dried fruits in or on the bhaji

Ingredients:

Ghee – 2 tsp

Butter – 3 tsp

Onion - 2

Tomato - 2

Potatoes – 3

Bell pepper - 2

Cauliflower – 10 to 15 florets

Carrot - 2

French beans – 10

Frozen Peas- 1/2 cup

Chilli Powder – 2 tsp

Turmeric Powder – a pinch

Pav bhaji Masala – 3 tsp

Salt – as needed

Coriander leaves - to garnish

To grind:

Ginger - 1 inch piece

Garlic - 5 to 6 cloves

Green chilli - 2

Preparation:

Grind chilli, ginger and garlic and make into a paste.

Peel potato, carrot and dice into pieces.

Chop onion finely into small pieces.

Puree tomato in a blender.

Remove the seeds of capsicum and chop it finely.

Chop French beans in to small pieces

Steam cook vegetables - potato, cauliflower, carrot, beans, peas in Pressure cooker for a whistle. Save the water from this.

Method:

Heat ghee + butter in a think bottom pan.

Add finely chopped onion to it and sauté till golden brown.

Now add ginger-garlic-chilli paste and sauté for sometime.

Add finely chopped capsicum and sauté till its cooked well.

Now add tomato puree and cook well till ghee separates at top.

Now add turmeric powder, chilli powder, pav bhaji masala ans sauté for few minutes.

Mean while mash the other vegetables well using a pav bhaji masher.

Add the mashed vegetables and sauté well. You can take use of pav bhaji masher to mix them well.

Now add salt, saved water and sim cook for 15 minutes.

Add a blob of butter and mix well.

Finally add finely chopped coriander leaves on top.

BHAJI is ready…

For the PAV

Pavs – 10

Butter - to toast the pavs

Method:

Slit the Pavs vertically.

Spread butter generously on the insides of the bread.

Place the pav bun on a pre heated skillet and toast till brown.

Turn the pav bun and toast on the other side as well using more butter.

So friends enjoy hot hot pav bhaji. See you soon in other recipe.

CHATS

2015-06-20T21:39:00.003+05:30

CHAT RECIPES:

Pav Bhaji

EGGLESS CHOCÓ BANANA STEAMED CAKE

2013-08-19T09:09:00.002+05:30

Eggless Chocó Banana Steamed Cake

This recipe does not require an oven. I learnt this recipe from one of my friend but made some alterations to my convenience. This post is dedicated to the people who do not have ovens. All you need is a pressure cooker for steaming. Excited! Isn’t it... Let me go into the details of the recipe…

Ingredients:

Maida / All purpose flour – 1 cup

Icing Sugar – 3/4^th cup (you can adjust as required)
Ripe Banana – 2 small bananas
Choco Chips – handful
Milk – 1/4^th cup
Ghee / Oil – 2 tsp
Baking powder – 1 tsp
Assorted nuts / Raisins - handful

Preparation:

Mash the bananas well and keep aside.

Sieve maida and baking powder together, keep it aside.
Grease the cake pan with ghee or oil and dust it with Maida.
Keep the steamer ready.

Method:

Take a bowl and mix the mashed banana, milk, ghee, icing sugar well till it is nicely incorporated.

Now add the sieved flour little by little and mix it gently.
Add the choco chips, assorted nuts and raisins.
Pour this batter to the greased pan and steam it for 20 to 25 minutes in a pressure cooker.
Remove the cake from the steamer, allow it to cool for some time, loosen the sides and invert the cake pan to a plate.

Tastes yummy when served warm or cold..

Note:

Let me explain how I steamed:

I poured the water in pressure cooker, brought it to boil, and placed a stand on the cooker. On this stand I kept the greased cake pan and steamed it with no whistle. I did not open the lid while steaming.

There you go, the yummy eggless choco banana steam cake is ready. Bye from me as of now. See you soon in other recipe J

RIBBON PAKODA / NADA THENKUZHAL / OLA PAKODA

2013-05-31T12:50:00.003+05:30

Ribbon Pakoda / Nada Thenkuzhal / Ola Pakoda :

Ribbon Pakoda, commonly called Nada Thenkuzhal at my home made during Krishna Janmastami, Diwali or any other festival times. My daughty loves munching this and so I started making this quite often. Its quite simple to make, and now I go into the details of Ribbon Pakoda recipe.

Ingredients:

Rice flour – 2 cups

Besan flour / Kadalai Maavu – 1 cups
Red chilli Powder – 2 tsp
Butter / Dalda – 3 tsp
Asafotedia / Hing – ½ tsp
Salt – to taste
Oil – to deep fry
White sesame seeds – 1 tsp (optional)

Method:

In a wide vessel take rice flour, basin flour, chilli powder, salt, Asafotedia and mix well till its nicely incorporated.

Now add butter / dalda , sesame seeds( if using) and mix well.
Mix it well using water to soft dough.
In a deep pan, heat oil. Keep the flame in medium.
Take the murukku maker and fix the ribbon pakoda plate (achu) on it.
Grease it with little oil.
Take a handful of mixture and place it in the murukku maker.
Press it in the hot oil in a circular motion till the mixture gets over.
Wait for some time and allow it to cook.
Flip it gently to other side. Wait till it turns to golden color.
Take it out and drain it in a tissue paper. Allow it to cool.

Ribbion Pakoda / Nada Thenkuzhal is ready J

RABDI / RABRI RECIPE

2013-05-29T08:23:00.000+05:30

Rabdi / Rabri Recipe:

Rabdi / Rabri is a North Indian Sweet, creamy, smooth dessert mostly served chilled. It is made by boiling milk on a low flame for a long time until the colour changes to pink and milk becomes dense. Spices, Sugar and chopped nuts are added for additional flavor.

Let me go into details of recipe.

Ingredients:

Milk - 1 liter

Sugar - 3 to 4 table spoon
Cardamom – 3 to 4
Chopped nuts – handful (Badam, Unsalted Pistachios, Cashewnuts)

Preparation:

Peel the cardamom and grind it to powder with a pestle.

Method:

Take a heavy, deep thick saucepan (broad mouth pan) pour milk in it and let it to boil.

Once the milk starts to boil, lower the flame.
As soon as a layer of cream forms on the surface, push it gently to the other side.
Likewise, collect the cream on all corners of the pan.
Repeat this till milk reduces to ¾ and then add sugar, and stir till it’s dissolved. Stir slowly and carefully.
Now turn of the flame and add chopped nuts and stir once.

Rabdi / Rabri is ready to serve. See you soon in another recipe....

MOR RASAM / BUTTER MILK RASAM

2013-05-20T10:43:00.000+05:30

Mor Rasam / Buttermilk Rasam:

There are many varieties of rasam like simple rasam, mysore rasam, garlic rasam, pepper rasam, pineapple rasam, tomato rasam, drumstick rasam, vazhaipoo rasam, paruppu rasam, kollu rasam, mint rasam and so many. Mor rasam is one such variety. Yummy served with hot steamed rice. My mom is an expert in making this Mor Rasam. Let me go into details of the recipe…

Ingredients:

Curd – 1 cup

Toor dhal – ¼ cup
Tomato – 1 medium sized
Red chilli -5
Dhaniya – 1 tsp
Pepper – ½ tsp
Fenugreek seeds – ¼ tsp
Toor dhal – 2 stp
Asafotedia – a generous pinch
Oil – ½ tsp
Coriander leaves – few

For Tempering:

Oil / Ghee – 1 tsp

Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Curry leaves – few

Preparation:

Pressure cook the toor dhal for 3 whistles and mash it well until smooth.

Roast the ingredients for spice powder - red chilli, dhaniya, pepper, fenugreek seeds, toor dhal in ½ tsp of oil and grind it to a fine powder adding little Asafotedia.
Whisk the curd well till its reaches a smooth consistency.
Chop the tomatoes into pieces.

Method:

In a pan take some ghee / oil and do tempering.

Add one cup of water and add the chopped tomatoes and simmer cook till tomatoes are tender.
Now add mashed dhal to it and leave it to one boil.
Once done add the spice powders, salt and mix well and turn off the flame.
Now add the whisked curd and mix well.
Finally added the chopped coriander leaves and Mor rasam is ready to serve.

Serve it with hot steaming rice and any vegetable roast and pappad.

Green Peas Gravy

2013-05-14T08:20:00.001+05:30

Green Peas Gravy:

Peas are excellent source of foilc acid and is one of the most nutritious leguminous vegetables, rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants. It helps to lower cholesterol levels in body. Green peas gravy is a simply delicious dish goes well with all pulavs, ghee rice, chapatti. Now lets go into details of recipe…

Ingredients:

Dried Peas – 1 cups

Water – 1 ½ cup
Green chilli - 1
Ginger – 1½ inch piece
Garlic – 3 to 4 cloves
Tomato – 4
Onion - 2
Chilli powder – 1 tsp
Turmeric powder – 1 tsp

Cumin power -1 tsp

Dhaniya powder -1 tsp
Garam masala – ½ tsp
Salt – to taste
Coriander leaves - few
Ghee – 1 tsp
Oil – 2 tsp
Asafotedia - 1tsp

Preparation:

Wash and soak dried peas overnight (minimum 8 to 10 hours)

Grind tomato, garlic, ginger and green chilli in a mixie and set aside.
Chop onion roughly and grind it in a mixie and set aside.

Method:

Heat oil in pressure cooker, when hot add onion paste and sauté it for some time.

When it turns brown add ghee and sauté for a minute.
Then add tomato, chilli, ginger and garlic paste and sauté. Wait till tomato is cooked well and it leaves oil from sides.
Add asafotedia, salt and all powders and sauté for some time.
Fry till the ghee separates from the mixture.
Now add the soaked green peas, 1 cup of water, pressure cook for 3 whistle.
Wait till the pressure releases by itself, open the cooker, mix well and garnish with chopped coriander leaves. .

Variation:

You can use frozen peas also for this recipe. In this case, you need not soak nor pressure cook.

Green Peas is readyJ

Serve it hot with rice / chappati / pulkha / roti. See you in another recipe!

BUTTER MURUKKU

2013-05-08T11:12:00.001+05:30

Butter Murukku: (Simple Instant Recipe)

This murukku is a instant recipe and requires no soaking, no drying, no grinding. The good thing about the murukku is that we can use the store brought rice flour. There goes the recipe….

Ingredients:

Rice flour – 2 cups

Butter / Ghee / Dalda – 4 tsp
Fried Gram Flour – 1 cup (See the preparation for more details)
Asafotedia / Hing – ½ tsp
Salt – to taste
Oil – to deep fry

Preparation:

Grind the fried gram dhal (the dhal we use for preparing coconut chutney / pottu kadalai / bhuna chana) in a mixie to a fine powder.

Sieve the powdered fried gram dhal well and take 1 cup this flour.
Sieve the rice flour too.

Method:

In a wide vessel take rice flour, salt, fried gram flour, asafotedia and mix well till its nicely incorporated.

Now add butter / ghee / dalda and mix well.
Add water little by little and kead it to a soft dough. The dough should neither be too hard nor too soft.
In a deep pan, heat oil. Keep the flame in medium.
You can check if the oil is hot by adding a small piece of dough into oil and if it raises up immediately then the oil is hot enough.
Take the murukku maker and fix the single star plate on it. Grease the murukku maker with little oil.
Take a handful of dough and place it in the murukku maker.
Press it in the hot oil in a circular motion.
Wait for some time and allow it to cook.
Flip it gently to other side. Wait till it turns to golden color.
Take it out and drain it in a tissue paper.
Allow it to cool and store it in an air tight container.

If you are a beginner then first squeeze the murukku on a plastic sheet and then carefully (gently) slide them into the hot oil.

Butter Murukku is ready. Serve it with hot coffee or tea for evening snacks J

Mint Pulav / Pudina Pulav / Pudina Rice

2013-05-03T11:06:00.000+05:30

Pudina Pulav / Mint Pulav:

Ingredients:

Basmati Rice or Raw Rice – 1 cup

Mint / Pudina Leaves – 1 bundle
Coriander leaves - handful
Onion – 1
Garlic Pods – 4
Green Chilli – 2
Salt – to taste

For Tempering:

Oil – 3 tsp

Ghee – 1 tsp
Bay leaf -1
Cinnamon – 1 inch piece
Elachi – 1
Cloves - 2
Jeera – 1 tsp

Preparation:

Wash the mint leaves and coriander leaves nicely in running water.

In a blender add mint leaves, coriander leaves, garlic, green chilli and grind it to a paste by adding very less water.
Chop onion into fine pieces.
Wash the rice till it runs clear. Strain and keep it aside.

Method:

Heat oil and ghee in a heavy bottom pan, when hot add bay leaf, cinnamon, cloves, elachi and jeera.

Add finely chopped onion and sauté till it turns pink.
Now add the grounded paste and sauté till raw smell disappears.
Add 2 cups of water (1 and half cup of water for basmathi rice) , required amount of salt and let the water to boil.
Now add the rice to it mix well.
Keep the flame in simmer and close it with the lid and leave it for 20 minutes till the water is evaporated and rice becomes fluffy and till its seperate.

There goes the yummy pudina rice. Serve it with raitha and chips J J

Variation:

You can add 10 to 12 cashews in tempering.
You can add a handful of green peas or 1 small potato (peeled and chopped) or both if you like.
You can also cook the rice separately and mint separately and mix both together.

Tomato Gojju

2013-04-29T15:26:00.000+05:30

Tomato Gojju:

Ingredients:

Tomato – 3
Green chilli – 2
Oil- 2 tsp
Mustard seeds – 1 tsp
Jeera – ½ tsp
Urad dhal – 1 tsp
Channa Dhal – 1 tsp
Asafotedia – a generous pinch
Curry leaves – handul
Turmeric Powder – 1 tsp
Chilli powder – 1 tsp

Preparation:

Chop tomato into small pieces.

Cut green chillies into small pieces.

Method.

Heat oil in a pan, when hot add mustard seeds. When mustard splutters, add jeera, green urad dhal, channa dhal and fry till dhal is golden brown.

Now add green chillies and curry leaves and sauté for a minute.
Add chopped tomatoes, required salt, turmeric powder and chilli powder and mix it well.
Close the pan with a lid and keep the flame in medium.
Keep stirring it for every two minutes till tomatoes are cooked.

That’s it! Tomato Gojju is ready to serve. Goes well with Upma – especially Arisi Upma, idli, dosa, chappati.

Arisi Upma

2013-04-24T10:46:00.001+05:30

ARISI UPMA – IYENGAR RECIPE

Arisi Upma is a common tiifin in my moms home. This is a very healthy breakfast and my mom makes it in a brass vassel. As I donot have that vessel, I make it in a pressure cooker – it also makes our life simple. Arisi Upma is made out of raw rice and toor dhal and it tastes yummy with tomato gojju.

Ingredients:

Raw Rice - 1 cup

Toor dal - 1/4 cup

Whole Black pepper - 4 to 5

Jeera – ½ tsp

Water - 2 1/2 cups

Ghee - 1 tsp

Coconut oil – 1 tsp

Coconut (grated) - 1/3 cup

Salt - to taste

To Temper:

Oil - 3 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Asafotedia - a generous pinch

Red chillies - 2

Ginger - 1/2 inch piece

Curry leaves - few

Preparation:

Finely chop the ginger.

Wash the raw rice and toor dhal well, until the water runs clear.

Now dry the raw rice and toor dhal in a paper towel.

Dry grind the raw rice + toor dhal along with 4-5 whole black pepper and ½ tsp jeera seeds in a blender coarsely like rava. We call it arisi kurunnai or rice rava.

Method

In a pressure cooker heat oil, when hot add mustard seeds and when it splutters, add urad dal, hing, red chillies, ginger and curry leaves. Fry till dal turns golden brown.

Add grated coconut and saute for a minute

Now add 2 1/2 cups of water, salt, a tsp of coconut oil and a tsp of ghee.

When water starts boiling, keep the flame low and add rice rava stirring continuously so that no lumps are formed.

Pressure cook for 3 whistles. Open the cooker when the pressure releases, mix it well.

Serve hot steaming arisi upma with coconut chutney, sambhar or Tomato gojju. We love eating this with tomato gojju and butter milk.

Shri Rama Navami Recipes

2013-04-19T10:44:00.002+05:30

Shri Rama Navami Recipes

Shri Rama Navami is a Hindu Festival, celebrating the birth of Lord Rama. Lord Rama is the seventh incarnation of Lord Vishnu. Rama Navami falls on the ninth day of the month of Chaitra in the Hindu Calender. On this day people prepare Panakam, Neer Mor and Vada Pappu and do neivedhyam to Lord Rama.

The following are the traditional recipes prepared during Rama Navami

Panakam / Panagam

Neer Mor / Spiced Butter Milk

Vada Paruppu / Split Moong Dhal Salad

Happy Shri Rama Navami!

Panakam / Panagam

2013-04-19T10:18:00.001+05:30

Panakam / Panagam:

Panakam is a Sanskrit word that means sweet drink. This is usually done on Shri Rama Navami that falls on 9^th day of Chitirai Month. Panakam is done with jaggery, dry ginger (Sukku), cardamom and pepper. It is the main Neivedyam at all homes and temple on Rama Navami.

Ingredients:

Jaggery – ¼ cup

Water – 2 cups
Dry ginger powder / Sukku Podi – ½ tsp
Cardomom (crushed) – 2
Peppercorns (crushed) – ½ tsp

Method:

Dissolve the jaggery in water, let the water to boil and filter it to remove any impurities present in it.

Add dry ginger powder, peppercorns, cardamom powder to it and mix well.

Panakam is ready for neivedyam. Serve it chill.

Neer Mor / Spiced Butter Milk

2013-04-19T10:16:00.002+05:30

Neer Mor / Spiced Butter Milk:

Ingredients:

Thick curd – 1 cup (plain)

Water – 4 cups
Green chilli – 2
Ginger – 1 inch piece
Asafotedia – a pinch
Coriander – 1 spring
Salt – to taste

Preparation:

Grind green chilli, ginger, coriander with 2 tsp of water in a mixie filter and drain the water extract alone.

Method:

Beat the curd nicely until smooth.

Add salt, asafotedia, water extract of grinded green chilli, ginger and coriander and mix well till nicely incorporated.
Now add 4 cups of water to it mix well.

Neer Mor / Spiced butter milk is ready to serve.

Variations:

Instead of adding the water extract of green chilli, ginger, coriander you can chop them into fine pieces and add it directly to the butter milk.

You can add tempering to the butter milk if you desire. (oil -1tsp, mustard – 1 tsp, curry leaves – handful)

Serve it chill. See you soon in another recipe J