SAMAYAL

Krishnan Vandacha..

noreply@blogger.com (Sudha) — Thu, 25 Aug 2011 03:27:00 +0000

Happy Krishna Jayanthi (Belated) to one and all. Sri Krishna Jayanthi is celebrated to mark the birth of Lord Sri Krishna. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day. The actual day of celebration occurs on two different days as the star 'Rohini' and Ashtami doesn't fall on the same day. This year the Ashtami tithi fell on 21st August and the 'Rohini' nakshatram fell on 22nd August. As our family follow the Rohini nakshatram, we celebrated the jayanthi on 22nd. Palaharams are offered to lord krishna.This year I made Murukku, Uppu(salt) seedai, Vella(Jaggery) seedai, Suyum, Neyyappam, Pal Payasam, Aval(Beaten Rice) Jaggery Coconut mix (Sweet). Other things that was offered as naivedyam apart from the palaharam were Butter, Curd, Milk and some Fruits.

Recipes for all the Palaharams will be posted one by one. To begin with I'm posting the recipe for murukku with store brought rice flour and urad flour.

Krishna Jayanthi

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Murukku

When I first came to this country I was so worried as to how will I ever make murukku as both V and T loves it. I decided to try with the store brought rice flour and urad flour and adding all the other ingredients that my mom used. Bingo, it turned out to be good, from then on I have been following the same recipe..The recipe goes this way

Ingredients

Rice Flour - 4 cups
Urad (black gram split) Flour - 3/4 cup
Sesame Seeds (Black) - 1 1/2 tsp.
Omam (Ajwain, Carom Seeds) - 3/4 tsp.
Butter(melted) - 1/2 cup
Asafoetida -1/4 tsp.
Salt - To Taste
Oil for frying

Method

Mix the Rice flour, Urad flour evenly, then add the sesame seeds, ajwain, asafetida and mix again.
Add melted butter (makes the murukku soft) and salt and mix well , take care not to form any lumps.
Heat oil for frying , add 3 Tbsp. of hot oil into the flour. This makes the murukku crunchy. Make sure that oil is also spread evenly in the flour mixture..
Sprinkle water little by little to the flour and make a tight and stiff dough in batches.Don't mix all the flour at once as the murukku will take lot of oil into it when frying.
Take a small amount of dough and fill in the murukku mold. I’ve used the single star attachment to make this murukku.
Now there are two ways of making the murukku, one by pressing the mold in a circular fashion into the hot oil or making the murukku outside on a foil or oil greased sheet and then deep frying it. I usually follow the first method as i have seen my mom and my mil doing it and I'm pretty comfortable with it.
Deep fry the murukku in medium flame till slightly brown as it becomes more darker when it cools down.

* Important Points to take a note of

Don't use more butter as the murukku will become very soft and will not retain its shape.
Adding ajwain helps in digestion.
Allow it to cool for few minutes before storing it in a air tight container.

Boli

noreply@blogger.com (Sudha) — Mon, 15 Aug 2011 04:39:00 +0000

Hi All, Yes I'm back..finally.. after a longgggggggg break decided to get back to blogging again. Life has been really busy with my princess growing up. Her School, Classes. Now I have found some time for myself to get back to my favorite thing (blogging). Without boring anymore, let me talk about my come back recipe. This is Boli in Tamil, Puran Poli in Hindi, Bobatlu in Telugu, Holige in Kannada. There are different ways of making this sweet bread, I have followed my mom's way.As kid we use to love to have this sweet bread, now I see that my princess loves it too..hmm. I think history repeats !! Ok without boring anymore here is the recipe for Boli/Sweet Chapati as my little one calls it.

Ingredient

Channa dal - 2 cup

Cardamom pods - 2 pods

Jaggery - 2cup

Sugar - 2 Tbsp.

Grated Coconut - 1/2 - 3/4 cup

Maida - 1 1/2 cup

Butter - 2 Tbsp.

Rice flour - 1 tsp.

Salt - pinch

Suji( rava) - 1 tsp.

Method

1) Soak channa dal for 4- 5 hrs. As this is will fasten the process of boiling the dal, else you can straight away boil the dal

2) Cook the dal till it is done(to know the consistency, the dal should retain its shape, but when pressed between the fingers it should get mashed) and drain all water when hot, and let it dry, if the moisture remains, then transfer the dal on the paper towel and allow it to stay for 10 minuets

3) Add Jagery, Coconut and Cardamom pods to channa dal and grind it in the wet grinder without adding water ( we can use the mixer but would be a tedious process). I also added 2 Tbsp. of Sugar as they say it enhances the sweet taste along with jaggery. If the mixture becomes watery, you can place the mixture in a pan and heat it on the medium heat on gas top till it becomes thick which will take about 10-13 minutes. Allow it to cool completely only then the stuffing can be made into small balls else it will stick to the hand.

4) Make a soft dough (consistency that of chapathi flour) with maida, suji, rice flour, melted butter and a pinch of salt.

5) Stuff the channa dal stuffing in the dough as shown; make sure that the stuffing is double the size of the outer dough.

6) My mom used to use plastic sheet to spread this bread, but I didn’t do that, instead I took a glass plate, greased it with oil and then spread the dough.

7) Cook on a hot griddle

Serve hot or cold with ghee.

Taniya's BirthDay

noreply@blogger.com (Sudha) — Tue, 02 Oct 2007 13:47:00 +0000

Cant imagine how the time has gone..my princess has turned 3 ..she had a three day celebration of her birthday..i baked a cake for her, then there was a party at home and ofcourse she celebrated her birthday in school too..here are some of the pics of the cake i baked for her...

ALOO MUTTER

noreply@blogger.com (Sudha) — Tue, 17 Jul 2007 08:08:00 +0000

Punjabi food is rich in texture & taste.The food is usually thick, creamy and ghee or butter is used abundantly. The cuisine is so versatile that sometimes Indian food is associated with Punjabi cuisine.Im so happy that i could take part in the RCI event.

Aloo Mutter is one of the famous dish from punjab.The recipes of this is as follows and ofcourse i have add my own way to cook it fast by pressure cooking it. But actual recipe calls for slow cooking ..

Ingredients:

Potatoes(medium sized) - 2 cubed

GreenPeas-1/2 cup Oil - 4 Tbsp

Purees

Onion (medium) - 1 1/2(chopped roughly)

Tomatoes- 2 (Pureed)

Ginger,Garlic paste - 1 tsp

Spices

Whole dry red chilli - 1(broken to half)

Cloves- 2

Bay leaves - 2

Cinnamon stick- 1"

Badi Elachi - 1 (crushed)

Coarsly ground coriander seeds -1/2 tsp (not in form of the coriander powder)

Masala powders

Garam masala - a pinch

Kashmiri Chili Powder - 1 1/2 tsp

Amachur Powder - 1 tsp

Kitchen King masala - 1 tsp

Turmeric - 1/2 tsp

Other Ingrediants

Salt - to taste

Water- 1 cup

Creame - 2 Tbsp( i used half & half milk instead of creame)

Chopped Coriander leaves

Method:

1) Heat 1Tbsp of oil in a kadai and fry the onions till brown.Cool it and make a puree of it.

2) Heat remaining oil in a pressure pan. Add all the spices to it and allow it to fry till a good fragance arise.

3) Add ginger garlic paste and saute for sometime.Then add the pureed onion to it and fry till it turns slight brown in color.

4) Add the tomatoe puree and fry for sometime.Add all the masala powders and saute till it leaves oil.

5) Now add peas and potatoe cubes and fry well.

6) Stir in creame

7) Add enough water,salt and Pressure cook it for 3-4 whistles.

Garnish it with coriander leaves and serve hot with rice or roti or naan.

This is my contribution to the RCI punjab Hosted by Richa of 'As dear as Salt'.

LIMA BEANS GRAVY AND INSTANT MANGO PICKLE

noreply@blogger.com (Sudha) — Wed, 06 Jun 2007 03:55:00 +0000

The recipe for limabeans gravy, i learnt from my friend's mom,when i was in Bangalore. My friend was from the udipi side of karnataka, and we use to love the food made at her place..This is one of them which used to be very common during summer..I remembered this recipe only When vinodh asked me for mochai paruppu gravy.The recipe for this is as follows

Ingredients:

Tuvar Dal - 1/2 cup
Lima Beans(Mochai Paruppu) - 1 1/2 cups
Coriander seeds - 1 tbsp
Cumin Seeds - 1/2 tsp
Grated coconut-1/4 cup(I have used frozen one)
Red chillies(Badige[I Hope i have spelled it right]) - 5 [these red chillies are very mild and gives a dark red colour to the dish]
Cinnamon - 1/2 " piece
Bengal Gram - 1/4 tsp
Tamarind paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp (Optional)
Salt - To Taste

For seasoning
Oil - 1Tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 springs
Hing - a pinch

Method:-

1) Dry Roast Coriander seeds,Bengal Gram,jeera,cinnamon till it releases good aroma and keep it aside.In the same pan dry fry red chillies and then dry fry coconut.Allow all the ingrediants to cool and make a paste with a little water.

2) Pressure Cook toor dal and lima beans along with turmeric for about 3 whistles.

3) After releasing the pressure,add the grinded paste along with the jaggery,salt and tamarind past to the cooked tuvar dal, lima beans and allow it to come to boil.Take it of the gastop.

4) Now season the gravy with mustard seeds,curry leaves and hing in a Tablespoon of oil.

This gravy goes very well with rice.

INSTANT MANGO PICKLE

Ingredients:-

Raw Mango - 1
Kashmiri chilli powder - 1 tsp
Hing - 1/4 tsp
Salt - To taste

For Seasoning:-
Oil- 1 Tbsp
Mustard - 1/4 tsp
Curry leaves - 2 -3

Method:-

1) Slice the mango's to small pieces

2) Mix salt,hing and red chilli powder to the mango's and keep it aside.

3) Heat oil add the mustard seeds and curry leaves allow it to crackle.

4) Add this mixture to the mangos and mix well.

This pickle stays good for 3-4 days,if we dont use the wet spoons..

Chicken Chettinad

noreply@blogger.com (Sudha) — Mon, 30 Apr 2007 02:46:00 +0000

Hi,Its been really a long time since i have blogged..After my trip to India things have changed drastically and just couldn't find time to blog..Hoping that from now on i can get back to my normal blogging..To began after the break the first one to be blogged is the tangy Non-Veg recipe from chettinad.The recipe goes this way..

Ingredients:-

Chicken - 1 lbs
Curry Leaves - about 8
Onions(medium Sized) - 2 (Finely chopped)
Large Tomatoes -2 (Finely chopped)
Oil - 2Tbsp
Water - 2 cups
Salt to taste
Coriander Leaves - finely chopped for garnishing

For the Paste

Shallots (small onions)- 10
Black pepper corns - 1/2 tsp
Poppy seeds - 2tsp
Whole red chillies - 8( I have used the mild one that gives color to the
dish)
Grated coconut - 6 Tbsp
Coriander Seeds, Cumin and Fennel seeds - 1 Tsp
Cinnamon - 1" (broken)
Clove - 1
Ginger and Garlic - 2 Tsp(finely chopped)

Method:-

1) Roast all the Ingredients for the paste in a little oil except ginger and garlic. Allow them to cool and make a paste along with ginger and garlic.

2) Heat oil in a kadai and fry the chopped onions till golden brown.

3) Add Curry Leaves and the Ground paste and fry till the paste turns slightly brown.

4) Add Chopped Tomatoes and fry till the oil leaves the sides

5) Now add the chicken pieces and fry for sometime.

6) Add Salt and Water and Mix well.

7) Cover and cook till the chicken is tender

8) Garnish it with Coriander Leaves

This dish goes very well with rice or chapatti

Chicken Kurma

noreply@blogger.com (Sudha) — Thu, 07 Dec 2006 18:30:00 +0000

Hello everybody, I'm really sorry for keeping quite for sometime. Life has become so hectic after taniya started her Nursery school. And my laptop didn't co-operate with me, it crashed. And then on one fine evening of October vinodh gave me a surprise tickets for our long pending vacation to India. I once again apologies to all of you there..Thank you so much for all those lovely comments and e-mails. I'm actually not back completely as we r going on our vacation only from the 12 of Dec and i will be back during the third week of January..I will get into full action from the Feb '07.Thank you all for those lovely comments and concern.Before i leave i thought of sharing a long pending recipe with all my friend out here.This is a traditional recipe from my mom and is a regular part of our Sunday meals. Here goes the recipe for it..

Ingredients:-

Chicken- 1.25 lb
Onion-1(Medium sized, roughly chopped)
Finely chopped onion- 1 Tsp
Garlic-7 to 8 flakes
Tomato - 1,
Coconut-3 Tbsp
Cinnamon stick -1(of 1")
Saunf(fennel seeds)-1/2 tsp
Clove-2
Turmeric powder-1/4 tsp
Chillipowder-2tsp,
Dhaniya powder-1 tsp(Optional)
Oil - 2tbsp
Salt - to taste

Method:-

Fry the onion and the garlic in 1 tbsp of oil & Allow it to cool

Grind all the ingredients except the chicken along with the fried onions and garlic to a smooth paste..

Heat the remaining 1tbsp of oil in a kadai . Add a pinch of saunf and a tsp of finely chopped onions.

To this add the cleaned and cut chicken and fry for few minutes till the chicken turns white.

Then add the grounded masala along with required amount of water and salt, allow it to thicken.
Finally garnish it with the curry leaves

The same method can be used to prepare Potato Kurma ..

I'M BACK...

noreply@blogger.com (Sudha) — Mon, 09 Oct 2006 14:45:00 +0000

Hi Everybody, Thanks so much for wishing my Lil one .. i was a little busy with my Lil one's B'Th DAY.. Now its over and here I'm back..On the day of her B'Th day i had baked the cake and for the party that's yesterday(sunday the 8th of Oct) we got the cake ordered from outside..Well the menu for the party was.......to start with we had in Non-Veg.. Mutton Biriyani, Spicy Chicken Curry, Rogan Gosh(Mutton Curry),Shrimp curry, Fish Fry, Chicken 65 & Egg Fry..In Veg it was.. Veg Biriyani, Rajama Curry, Paneer Tikka Masala, Mixed Vegetable Pokoda's, Boondi Raita, Some Fries,Naan, Plain Rice, Tomatoe Rasam.. For the dessert it was Carrot Halwa, Gulab Jamun,Fruit Salad, Ice Creams..Im all tired now.. will be back with my recipes aftet 2 days..In the mean time have a look at the photos of the cakes...and some dishes ...Bye Folks

Continuation

noreply@blogger.com (Sudha) — Mon, 09 Oct 2006 14:08:00 +0000

CHOCOLATE CAKE

noreply@blogger.com (Sudha) — Thu, 21 Sep 2006 23:43:00 +0000

Its been a week since i have bloged. Suddenly the life seems to be really very very busy. I have so a lot of recipes to blog but seriously im lacking time. Ho ok let me get stright to the recipe now.. Here is another recipe for cake from ARCHANA.. Actually this was a trial for my lil one's B'th day which is due next week..ho i cant belive myself that i can bake..this was a big hit..I made a small modification instead of Vegetable oil i have used Olive Oil...As i use them for my cooking..Next time i bake them im planning to add some chocolate chips to the cake..

Ingrediants:-

All Purpose Flour - 1 3/4 cup
Sugar - 2 cups
Unsweetened cocoa - 3/4 cup( i have used Hershey's Cocoa)
Baking Soda - 1 1/2 tsp
Baking Powder - 1 1/2 tsp
Salt - 1 tsp
Egg - 2
Milk - 1
Vegetable oil - 1/2 cup( i have used Olive Oil)
vanilla - 1 tsp
Boiling water - 1 cup

Method:-

1) Preheat oven to 350 degrees.

2) Grease a 9-inch cake pans with butter and sprinkling flour .Tap out extra.

3) In a large bowl mix flour, sugar, cocoa, baking soda, baking powder and salt and keep it aside.

4) In another small bowl combine eggs, milk, oil and vanilla and Beat well with hand mixer.

5) Then slowly add boiling water and mix.

6) Add this wet mixture to flour mixture and fold and stir until smooth. I used the hand mixer to combine bot the mixtures. I ran the mixer for 5 mts.

7) Pour batter into pan evenly. Bake for 45 minutes.

8) Remove cake from pans and cool on racks completly.

HAPPY KRISHNA JAYANTHI

noreply@blogger.com (Sudha) — Fri, 15 Sep 2006 01:17:00 +0000

Happy Krishna Jayanthi to one and all. Sri Krishna Jayanthi is celebrated to mark the birth of Lord Sri Krishna. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day. The actual day of celebration occurs on two different days as the star 'Rohini' and Ashtami doesn't fall on the same day. This year the Ashtami was on Aug 15th 2006 and the Rohini nakshatram fell on sept 14. We usually follow the Rohini nakshatram . Hence we celebrated it yesterday evening.. Will post the recipes for seedai , vella seedai, Pal Payasam soon..

PANEER TIKKA MASALA ( PANEER IN RED HOT SAUCE)

noreply@blogger.com (Sudha) — Tue, 12 Sep 2006 17:30:00 +0000

This dish is our favourite..besides paneer butter masala, we like this dish a lot..we like this for its spiciness.Those who dont like spicy food i may say u shouldnt try this as this is going to bring tears due to its spiciness.Here is how i make them.

Ingrediants:-

Paneer(cubed) - 1 Pkt( Fried)
Curd - 5 Tbsps
Onion - 1 big(Finelly chopped
Garlic - 1 Tbsp(Finelly chopped)
Ginger - 1 Tbsp(Finelly Chopped)
Green chillies - 2 (Chopped vertically)
Kashmiri Red chilli Powder - 2 Tbsp
Red Chilli Sauce - 2 Tbsp( I used the Ching's Product)
Ajinomato - 3/4 Tsp
CornFlour- 1 Tbsp mixed with little water.
corriander -1 Tbsp(Finelly Chopped).
Salt to taste
Oil - 2Tbsp
Butter - 1 Tbsp

Method:-

1) If using fresh paneer cut them into cubes and fry them till golden brown and soak them in luke warm water for about 30mts.

2) Heat Oil & Butter in a kadai.Fry the onions till it turns pink.

3) Then add the finelly chopped garlic and ginger and fry for 2 minutes.

4) Then add the chopped green chillies and fry well till a nice aroma comes out.

5) Now add the Kashmiri chilli Powder and fry for a minute.

6) Now add the beaten curd to this and mix well.

7) Add the paneer pieces,followed by the ajinomoto, Red chilli sauce and salt.

8) Add the Corn flour mixed with water and allow it to thicken slightly.

9) Mix well , Garnish with Coriander leaves and serve hot with Chappathi, Roti or Naan.

This is my entry to this weeks by Bachelor Cooking

BUTTER CAKE

noreply@blogger.com (Sudha) — Thu, 07 Sep 2006 23:15:00 +0000

This recipe of cake I got from ARCHANA.The cake was a super hit..My lil one liked it a lot..now I am confident that i can bake ..:-).Here is the recipe.

Ingrediants:-

Flour - 2 cups
Baking powder - 2tsp
Salt - 1/2 tsp
Unsalted Butter,Softened - 1 stick(1/2 cup)
Sugar - 1 cup
Large Eggs - 3 large( kept at room temperature for 30 minutes)
Vanilla Extract - 1 1/2 tsp
Whole Milk - 3/4 cup

Method:-

1) Preheat oven to 350°F.

2) Butter and flour a 13/9-inch metal baking pan or 2 round pans.

3) Sift together flour, baking powder, and salt into a bowl.

4) Beat butter and sugar with an electric mixer at medium-high speed until pale and fluffy ie for about 3 to 5 minutes.

5) Beat in eggs, 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes.

6) Mix in flour mixture in 4 batches alternately with milk at low speed, beginning and ending with flour mixture. Mix until batter is just smooth.

7) Then spread evenly in pan and bake cake in middle of oven until it begins to pull away from sides of pan and a tester comes out clean, 20 to 25 minutes. Cool for 5mts in pan, then invert onto a rack and cool completely.

ABOUT ME , ME AND ONLY ME

noreply@blogger.com (Sudha) — Wed, 06 Sep 2006 00:25:00 +0000

Thanks SHANKARI for tagging me..

I am thinking about : What am I going to cook tommorow

I said : Its ok!

I want to : Make all my dream come true.

I wish : I could control my temper towards my lil one..

I regret : Saying hard words when im angry.

I hear : Taniya shouting

I am : what I am

I dance : when my lil one wants me to do so

I sing : very well

I cry : when i'm hurt..

I am not : A person who can speak harshly.

I am : with my hands: always typing on my laptop or doing the house core

I write : Literally nothing..ho ya right now the things i have to buy when i visit india..

I confuse : No one

I need : To learn to control my tension

I tag : Archana, PriyaB,Prema,Tanuja, MenuToday and all those who wanna play this meme.

ULUNDHU URUNDAI MORKOZHAMBU

noreply@blogger.com (Sudha) — Thu, 31 Aug 2006 05:37:00 +0000

When Vineela announced the JFI-Ingrediant, i knew this would be one of my entry to the event. This is dish is a typical tamil recipe, that one would surly get to relish.This is my first entry to the JFI Event.Here is how i make them.

Ingrediants:-

For Ulundhu Urundai:-

Urad dal- 1 cup
Salt- To Taste
Oil- For Frying

For MorKozhambu:-

Curd- 1 cup(shouldnt be sour)
Turmeric Powder - A Pinch
Mustard - 1/2 tsp
Methi - 1/2 tsp
MorMilaga - 3-4(Curd Chillies)
Curry Leaves - A Few.
Oil- 2 Tbsp
Salt - To Taste

For Grinding:-

Dry Red Chillies - 3
Coriander Seeds - 1 tsp
Jeera - 1/2 tsp
Bengal Gram - 2 tsp
Shredded Coconut - 2 Tbsp
Ginger - a small piece.

Method:-

For the Vada:-

1) Soak the urad dal for an hour and grind them into a smooth paste.

2) Add salt and mix well

3) Roll them into ball size and deep fry them and keep it aside.

For the Kozhambu:-

1) Soak all the ingrediants for grinding expect ginger and coconut in 1/2 cup of water for about an hour.

2) Now grind the soaked ingrediants along with the ginger and coconut to a smooth paste and keep it aside.

3) Mix this paste to the thined curd along with turmeric and salt.

4) Heat 2tbsp of oil in a kadai, add mustard and allow it to splutter.

5) Then add the methi,curry leaves and the mormilaga. Followed by the curd mixtures.

6) Allow it to just rise a bit and take care not to allow it to boil..if it boils then the gravy will curdle..and will not taste good..

7) Add the vada half an hour before serving..

This kozhambu goes very well with rice.

HAPPY VINAYAKA CHATHURTHI.....

noreply@blogger.com (Sudha) — Mon, 28 Aug 2006 01:32:00 +0000

IDLI,DOSA WITH MILAGA PODI

noreply@blogger.com (Sudha) — Thu, 24 Aug 2006 01:50:00 +0000

Idli and Dosa are an integral part of breakfast of every southindian home.I remember my mom used to make idli dough almost 3 times in a week. And during olden days the grinding process was realy hectic and now its made easy with the help of wetgrinders. Fermenting was a big pblm for me until my friend told me a method.Now fermenting the dough is easy..and the idli and dosa turn out really great..Here is how i make the dough

IDLI/DOSA

Ingredients:-

Parboiled(Idli) rice (Puzhungalarisi or idli rice) - 3 cups
RawRice - 1 cup
Urad dhal - 1 cup(if using broken one,if using whole urad then 3/4 cup)
Methi Seeds - 1 tsp

Method:

1) Wash and Soak the rice and urad dal with methi seeds separetly for about 6 hrs.

2) Grind the urad dal with methi seeds first for about 40 mts

3) Then grind the rice to a slightly rough consistency dough.

4) Add a little salt and Mix both the dough together with hand.This is very important for fermentation. Dont use spatulas.

5) Preheat the oven to 215F and switch off and place the dough and leave it over night for fermentation.

Steam Idlis with this dough for about 10-15 mts.

For variation in Dosa checkout Kitchenmate's recipe HERE

If one is from the southern part of india,then for sure they would know about this podi that i'm blogging about.This is one best combo with idli and dosa apart from sambar and every house for sure will have a stock of this podi..Here is how we make them.

MILAGAPODI

Ingrediants:-

RedChillies - 1 cup
Urad dal - 3/4 cup
Bengal gram - 1 tbsp
Sesame Seed - 1 tsp
RawRice - 1 tsp
Hing - 3/4 tsp
Garlic pods - 2
Oil-1 tsp
Salt-To taste

Method:-

1) Heat oil in a kadai and fry the red chillies for a few minutes.

2) Remove the chillies and fry the urad dal, bengal gram, sesame seed, raw rice, hing till the dals turn lightly brown.

3) Cool these ingrediants and grind them to a coarse powder along with salt and garlic pods.

Allow the the powder to cool and store them in airtight container.This podi goes very well with idli,dosa and rice..

Check out for another variation of podi by Vineela HERE

This is my entry to SaffornTrial's Weekend breakfast blogging event.

NAAN WITH CHANNA MASALA

noreply@blogger.com (Sudha) — Sat, 19 Aug 2006 17:01:00 +0000

NAAN

I wanted to try NAAN for a quite sometime, but never had the guts to try and also i thought the mehtod was really tough.But with the recipe from our ARCHANA, all my fear of making NAAN vanished, and ofcourse the result was amazing...No words to explain.The only alteration that i made was i cooked them on the normal dosa tawa.The recipe of NAAN is HERE.

CHANNA MASALA

Ingrediants:-

ChickPeas - 150gms(Soaked Overnight and boiled and kept aside)
Onion - 2(Thinly Sliced)
Tomatoe - 1(Finely Chopped)
Ginger - 1"(Finely Chopped)
KahsmiriChilli Powder - 1 Tsp
Coriander Powder-1 Tsp
Channa Masala Powder - 2 Tsp
Kasuri Methi - 1/2 Tsp
Salt - To Taste
Olive Oil - 3Tbsp

Method:-

1) Heat Oil in a kadai.Add the onion and fry well till the onion turns brown.

2) Add the tomatoe and ginger and fry well.

3) Then add all the powders and fry till the oil leaves the sides.

4) Now add the Cooked Channa,salt and little water and allow it to thicken.

5) Before Removing it from the fire add the kasuri methi and mix well

Serve with NAAN,ROTI OR PEAS PULAV.

SOMASS / SOMASI

noreply@blogger.com (Sudha) — Mon, 14 Aug 2006 03:25:00 +0000

This is a famous sweet from TamilNadu which one gets to relish during the diwali festival. This sweet plays a vital role during ValaKappu (which is done during the 7th month of pregnancy). This is my entry for the Independence day food parade by Indira

Ingrediants:-

For the Base:-

AllPurpose Flour(Maida)- 1 cup
Cream of Wheat(Rava) - 1 cup
Salt - a little
Water- To knead the flour tigthly.

For the Filling:-

Fried Gram(Pottu Kadalai) - 150 gms
Sugar - 200gms
Grated Coconut- 1 cup(slightly roasted in ghee)
Cardamom powder- 1/4 tsp

Method:-

1) Make a coarse powder of Fried Gram, Sugar and Roasted Coconut.Mix in the Cardamom powder to the powder and keep it aside.

2) Knead the maida, rava, salt with water to a tight flour.

3) Take a small balls and roll them into poori's

4) Place about 1Tbsp of the fillings in the each pooris and fold them and seal the ends tightly and deep fry them.

Parupu Payasam

noreply@blogger.com (Sudha) — Wed, 09 Aug 2006 04:30:00 +0000

This payasam is our favourite.This is made out of dal and is quite easy to make too..This is how it is made.

Ingrediants:-

Bengal Gram- 1/2 cup
Moong dal- 3/4 cup
Powdered Jaggery - 1 cup
Sugar- 2 Tbsp
Grated Coconut - 3 Tbsp
Milk - 3 cups
Water- 1 cup
Cashews - 1/2 tsp
Ghee - 1Tbsp

Method:-

1) Soak Both the dals together for an hour

2) Pressure cook the dals along with 2 cups of milk and 1 cup of water for just two whistle.

3) In the mean time, dissolve the jaggery in little water by placing them on the gas top.This helps the jaggery to dissolve fast..

4) Once the jaggery is completly dissolved, strain them and keep it aside.

5) Heat ghee in a kadai, fry the cashews till golden brown and keep it aside.

6) Mix the jaggery water along with fried cashews, sugar, 1 cup of milk to the cooked dal and Bring it to boil and simmer it to thicken it.

7) Finally add the grated coconut and Serve Cold.

Tomato Bath

noreply@blogger.com (Sudha) — Fri, 04 Aug 2006 00:12:00 +0000

This is a dish that i always prefer to do when im lazy to cook or when i fall sick . I prefer this dish for its simplicity , ease and great taste. This is my entry to Revathi's FMR-Comfort Food Event. I know im late for the event, hope revathi will accept my entry..Here is how i make them

Ingredients

Basmati Rice - 2 cup ( wash and keep aside)
Onions - 2 (medium sized sliced thinly)
GingerGarlic paste - 1 1/2 tsp
Tomatoes (medium size ) - 3 (Finely chopped)
Cashews - 15 (Optional)
Cinnamon - 1 inch stick
Cloves - 3
Saunf- 1/2tsp
Bay leaf - 2 /3
Turmeric Powder - 1/2 tsp
Redchilli Powder - 2 tsp( KashmiriChilli Powder)
Oil - 3 Tbsp
Salt - To Taste
Water - 3 3/4 cup
Lemon Juice - 1 Tbsp

Method:

1) In a cooker heat oil and add the saunf, cinnamon, clove, bay leaf, cashews , ginger garlic paste and saute well for few minutes.

2) Then add the Onions and fry well till it turns color and then add the finely chopped tomatoes and saute for few minutes

3) Then add the chilli powder, turmeric powder and fry till the oil leaves side.

4) Now add the rice and fry for a 2 minutes.

5) Add water, salt and pressure cook the rice for 3 whistles.

6) Mix the lemon juice before serving

7) Serve hot with Raita.

For Raita:-

Ingrediants:-
Onions -1 (finely chopped)
Green Chillies - 1 (finely chopped)
Curd - 4 Tbsp
Salt - To Taste
Oil - 1 Tbsp

Method:-

1) Heat oil in a kadai and fry the onions and chillies till the onion turns color.
2) Mix this mixture with the curd and salt and serve it with the Rice.

PAL (MILK) KOLUKATTAI

noreply@blogger.com (Sudha) — Tue, 01 Aug 2006 16:44:00 +0000

I was away from the blogging for a while as i wasn't well for sometime. I'm back now.

This dish has been my all time favourite right from childhood.I'm amazed to see my little one who hates sweets,do like this one very much..and when i give her, the only thing she goes on saying while having them is "amma, emmy emmy" meaning yummy :-). When i saw shanthi announcing the Flour as the ingrediant for the JFI, i decided i will post this recipe for the event. This is easy to make. This is my entry to Santhi's JFI#4 - Flour Here is how i make them

Ingrediants

Rice flour- 2cups

Sugar-1 cup( It can be reduced to 3/4 cup if one wants to reduce the sweet)

Milk-3 cups( I use HALF & HALF, it can be substituted with whole milk)

Water-1cup

Grated coconut-1/2cup

Method

1) Make a soft dough of the rice flour, grated coconut along with 1/4 cup sugar and required amount of water.

2)Shape them out to round kollukattai's

3)Bring the milk to boil along with water and remaining sugar.

4)When the milk starts boiling well add the kollukattais one by one take care not to break them.

5)Keep them in low flame till the kollukattais are cooked.

SABUDANA ( JAVARISI,SAGO) VADA

noreply@blogger.com (Sudha) — Tue, 25 Jul 2006 03:05:00 +0000

It was V's BirthDay . He wanted something really different vada..I couldnt think of anything different from this one..As this fritters are very rarer in South Indian home..Here is how i made them..I have one more post coming up soon which is V's favourite.

Ingredients:

Sabudana (SAGO) - 1 cup
Peanuts -1/2 cup (Roasted and crushed coarsely)
Potato -1 (Big) (boiled, peeled and mashed)
KashmiriChilli Powder - 1 tsp(Mild chilli Powder)
Green chillies - 8 (Finely cut)
Salt- To Taste
Oil- For deep fry.

Method:

1) Wash sago well and soak it for 1 hour.

2) Drain the water and keep it aside for 2hrs.

3) Mix the mashed potato and all the other ingredients to the sago and mix well into a paste sprinkle water if necessary.

4) Heat Oil in a kadai and deep fry the mix till light brown in color.

5) Serve Hot as this fritters would be crisp only when hot and becomes really soft once it becomes cold.

You can serve this vada's with Coconut chutney.

For more variation of sabudana look at Shilpa's Recipe HERE

ARACHUVITA SAMBAR

noreply@blogger.com (Sudha) — Wed, 19 Jul 2006 03:35:00 +0000

We were out for a small vacation to Niagara and Lake George. Just came back and realisied that i havent blogged for qutie sometime. I wanted to blog this sambar before i had gone for this vaccation. But some how couldnt do it. That's why im doing it now.. This Sambar we used to like a lot. And we used to address this as hotel sambar and would always demand mom to make this..This is how she used to make it.

Ingredients:

TurDhal - 1 1/2 cup
Vegetables - Potatoe and Drumsticks(one can use the veges of their choice)
Pearl Onion - 7-8
Tamarind- a Small lemon size(soaked and water removed)
Hing - a pinch
Salt to Taste

For Frying and grinding:-
Oil - 2 Tsp
Kashmiri Dry Chillies - 10 (A/c to one's taste)
Coriander Seeds - 2 Tbsp
Channa dhal(kadala parupu) - 1 Tbsp
Jeera -1/2 tsp
Khus-Khus(Poppy seeds)- 1/4 tsp
Methi Seeds - 1/4 tsp
Coconut Shredded - 4Tbsp
Curry leaves- a few

For Seasoning:
Mustard Seeds - 1/2 tsp
Oil - 1 Tbsp

Method:-

1) Heat oil in a kadai and fry the following in the order as methi first then Jeera, channa dal, dhania, red chillies,Poppy Seed and Curry leaves. Fry these ingrediants till they turn golden brown.Allow this mixture to cool and grind it to a smooth paste along with the coconut.

2) Boil the vegetables and keep it aside.

3) Heat oil in a kadai. Add the mustard seeds and allow it to splutter.

4) Add the Onion and fry well .

5) Add the mashed dal along with little water, boiled vegetables and mix well.

6) Now add the ground paste, turmeric, salt, hing and tamarind water and allow it to cook.

Finelly garnish it with coriander leaves and serve hot with Rice or Idli

VAZHAKAI PODIMAS(PLANTAIN or RAW BANANA)

noreply@blogger.com (Sudha) — Wed, 12 Jul 2006 23:32:00 +0000

This is one of the typical tamil recipe that one will not miss in any occasion where they have Raw Plantain as an ingrediant.

Ingrediants:-

Plantain/Raw Banana - 2
Onion - 1 (Big Finely chopped)
Green chillies - 3(Finely chopped)
Mustard seeds - 1/2 tsp
Green Curry Leaves - 10 leaves
Urad Dhal - 1/2 tsp
Shredded coconut - 1 Tbsp
Salt - To Taste
Oil - 3 Tsp

Method:-

1) Scrape the outer skin of the Plantain and Cut them into small rectangular shape pieces and keep the pieces in water so that they dont turn black.

2) Boil the cut pieces in a pan with salt till soft and strain the water and keep it aside.

3) Heat the oil in a kadai and add the mustard seeds, urad dal and curry leaves and saute for a while.

4) Now add the finely chopped Onion, Chillies and fry well for sometime

5) Add the cooked plantain pieces and salt if required and mix gently.

6) Finally add the shredded coconut and serve hot with Rice.

Look out for Priya's Potato Podimas Here