Subha Saikumar Recipes

Pori Urundai

2012-10-23T12:50:00.000-07:00

Ingredients:

Pori(puffed rice) -3 cups

Jaggery -1/2 cup

Dry ginger-1/4 tsp

Elachi powder-1/4 tsp

Coconut pieces-2 tblsp

Ghee-1 tblsp

Water-1/2 cup

Method:

In a kadai, add ghee and fry the coconut pieces until golden brown.Keep it aside.
Melt the jaggery in water and filter it to remove impurities.
Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.
Add the dry ginger powder and elachi powder at this stage.
Allow it to boil till you reach the consistency.
Keep the pori in a wide bowl and pour the jaggery to it.
Mix it nicely with a ladle.
Greese your hands with a drop of ghee and make it balls when it is warm

Kara Seva

2012-10-23T12:41:00.000-07:00

Ingredients:

Besan flour -1 cup

Rice flour -3/4 cup

Asafoetida powder-1/4 tsp

Turmeric powder-1/8 tsp

Pepper , crushed coarsely-2 tsp

Jeera -1 tsp

Butter,softened-2 tblsp

Oil-For deep frying

Salt-As needed

Water

Method:

Sieve gram flour if it has any lumps. Take both flours in a bowl,melt butter and add it to it.
Add crushed pepper and jeera,salt,turmeric and asafoetida. Mix well.
Add enough water to make a stiff dough.But there shouldn’t be any cracks. Make as a smooth dough.
Take the murukku press with the same plate we use to make murukku. Fill the press with dough and press in hot oil in large circles.
Fry in medium flame on both sides till the bubbles and sounds ceases.
Break it & store it in air Tight Container for weeks usage

Paruppu /Dhals Payasam

2012-10-19T09:19:00.000-07:00

INGREDIENTS:

Pasi paruppu/moong dal -1/4 cup
Channa Dhal - 1/4 cup
Thoor Dhal - 1/4 cup

Jaggery -1/2 cup(adjust as per ur taste)

Milk-1 cup

Water-As needed

Ghee-1 tsp

Powdered Elachi- 2 tsp

Cashews -10 nos

METHOD:

Pressure Cook Dhals
After done, mix well in a mashing way and add powdered jaggery to this.
Boil in low flame for 2 minutes and add milk,ellachi
Fry cashews in ghee and add it to the payasam

Lemon Rasam

2012-10-18T13:10:00.000-07:00

Ingredients

Cooked Toor Dhall - 1/2 cup
Tomato - 1 finely chopped
Green chillies - 2
Ginger - 1 inch
Lemon juice - from 1 medium sized lemon
Salt or to taste
Few sprigs of coriander leaves

Seasoning

Mustard seeds - 1 teaspoon
Cumin seeds - 1 teaspoon
Pepper powder - 1/2 teaspoon
Curry leaves - 1 sprig
Ghee - 1 teaspoon

Method

Chop tomatoes finely, also chop green chillies and ginger.
In a heavy bottomed pan, on medium heat, add 2 cups of water, chopped tomatoes, green chillies and ginger. Allow it to boil for about 5 minutes or till the tomatoes turn tender. Add turmeric, pepper powder and salt. Add coriander leaves. Finally add the cooked dhall and let it simmer for about 3 minutes.
In a small pan do the tempering with ghee, mustard seeds and cumin seeds. Add the tempering to the rasam and stir well.
Turn off the heat and add the lemon juice and mix well.( Take care not to add the lemon juice while the rasam is still on heat. This makes the rasam turn bitter.)

Sakkara Pongal

2012-10-18T12:58:00.001-07:00

Ingredients:

Rice – 1 cup
Moong dal – ¼ cup
Jaggery (grated) – 1 cup
Ghee - 2 tbsp
Milk – 3 cups
Cashew nuts – 10
Cardamom – 2

Cloves – 2

Grated Coconut - 1/4 cup

Dry Grapes - 10 nos

Method:

Clean and wash the rice and dal.Pressure Cook it.Smash it And Keep Aside.
Take water and jaggery and boil it until it dissolves in water and become thick.
Then mix with cooked rice. Stir well on low flame till well mixed along with grated Coconut
Take a Pan ,add ghee,cashew,dry grapes and crushed cardamom and cloves.
Combine well.
Serve hot.

White Pumpkin/Poosinikai Halwa

2012-10-18T12:43:00.001-07:00

Ingredients:

White Pumpkin - 250gms
Milk - 1/2 litre
Cashewnuts - 10
Raisins - 10
Sugar - 1 cup
Ghee - 1/2 cup
Cardamom powder- a pinch

Method:

1. Wash and peel the outer skin and grate the pumpkin.
2. Boil the pumpkin in milk on fire till the raw smell goes off and becomes tender. Add sugar and keep on stirring.
3. Add ghee little by little and keep on stirring until the mixture comes off from the sides of the pan.
4. Add cardamom powder and remove from fire. Roast the cashews in ghee till it becomes golden brown.
5. Garnish the Halwa with roasted cashews and raisins and serve hot or cold.

Plain Mint/Pudhina Rice

2012-10-18T12:19:00.000-07:00

Ingredients:

Mint Leaves - 1 cup
Rice(Basmathi) - 1 cup
Mustard - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - for taste
Salt - for taste
Oil - 3 tsp

Method

Wash and soak the rice for ten mins and cook it.
Meanwhile add oil in the pan and add mustard seeds.let it splurt.
Then Add the grinded Mint Leaves paste.Mix well.
Now add Salt,Turmeric powder.Let it fry until raw smell vanish and close the lid for 2 mins.
Add chilly powder and mix well.
Finally Mix the Rice with this Masala
Serve it with Paapads,Raitha..

Coriander Leaves Dosa

2012-10-18T12:06:00.002-07:00

Ingredients

Dosa Batter - 4 cups
Coriander Leaves - 1 Cup
Grated fresh coconut - 1/4 cup
Dried Red Chillies long - 4 nos
Ginger - 1 small tbsp
Salt to taste
Cumin seeds - 1/4 tbsp
Oil - 1/2 tbsp
Asafoetoda - 1/4 tbsp
Coriander Leaves few

Method:

Grind the Coriander leaves,Coconut,Red chillie,Ginger,salt (if need add water little)
Then Mix with the Dosa Batter.
Put pan , add oil and Cumin seeds.
Mix the Cumin seeds into the batter .
Heat a Tawa, apply oil. Take a ladleful of batter and pour in circular movement. (This will not come out as the regular dosa, where you will pour the batter in the center and then spread clock wise).pour oil around it asusual.
Finally you can serve it with any Chutney

Side dish:

Coconut chutney,Pudina chutney

Easy Ragi Laddu

2012-10-18T11:59:00.000-07:00

Ingredients:

1 cup – Ragi Flour

3/4 cup – Sugar ( make a fine fowder)

5-6 – cashew nuts (cut them into small pieces)

3 – elachi (powder)

3 tbs – ghee

Method:

Take a pan put ghee and fry cashew nuts.Keep aside.
In the a pan , add ghee and the flour and dry roast it until raw smell goes off (3 mins ) or aroma comes .
Then add sugar powder,fried Cashews and elachi powder and mix them well
Finally make the mixture in to small balls.

Multi Grain Laddu

2012-10-18T11:56:00.000-07:00

Ingredients:

1 cup – Multi grain Flour

3/4 cup – Sugar ( make a fine fowder)

5-6 – cashew nuts (cut them into small pieces)

3 – elachi (powder)

3 tbs – ghee

Method:

Take a pan put ghee and fry cashew nuts.Keep aside.
In the a pan , add ghee and the flour and dry roast it until raw smell goes off (3 mins ) or aroma comes .
Then add sugar powder,fried Cashews and elachi powder and mix them well
Finally make the mixture in to small balls.

Verum Thakkali Rasam

2012-10-10T22:21:00.000-07:00

Ingredients:

Thoor Dhal-1\4 cup
Ripe tomatoes-5-6 (pureed )
Rasam powder-2 tsp

Asafoetida powder-1\2 tsp
Salt-1 1\4 tsp

Seasoning:

Ghee-2 tsp
Mustard seeds-1\2 tsp
Cumin seeds-1\2 tsp
Red chilies-1 ( halved)
Black pepper-1\2 tsp (powdered )
Curry leave-1sprig

Garnishing

Fresh coriander-2 tbsp ( chopped )

Method:

Wash dhal and drain
Place in a pressure cooker with one cup of water and Cook under pressure for 5 minutes
Open cooker when cool
Add 1 cup of water to make thin dhal and Whisk well and keep aside
Combine pureed tomatoes, Rasam powder, Asafoetida and salt in pan
Mix well and simmer over low heat for 10-12 minutes until raw tomato smell vanish
Add dhal and bring to boil
Lower heat and simmer, till Rasam froths up
Remove from heat
Heat ghee for tempering in another pan.Add remaining ingredients for tempering, in the order givenand add it to the Rasam
Stir content of pan into Rasam
Garish with coriander leaves and serve hot

Sweet Diamond Maida Chips

2012-10-10T22:05:00.000-07:00

Ingredients :

Maida flour- 2 cups

Oil - for deep frying

Powdered Sugar - 2 spoons

Salt - to taste

Method:

Make a firm dough using Maida, Water and Salt
In the mean time heat oil in thick bottomed wok
Make small balls our of the Maida dough and flatten them using the rolling pin
Cut them into small diamonds using a spoon or knife
When the oil is hot, add the small pieces of Maida
Cook till they turn golden brown and remove them on kitchen towels
Remove them into a container
Add the powdered sugar and shake well so that each Maida chip is coated with sugar powder

Note:

Instead of adding powdered Sugar you can also add Sugar Syrup to it.

Boondi

2012-10-10T21:58:00.000-07:00

Ingredients:

Besan flour – 1 cups
Rice flour – 3/4 cups

Turmeric Powder – 1 tsp
Salt – 3/4 tsp
Chili powder – 1 tsp(optional)
Water – 3/4 to 1 cup
Oil – for deep frying

Method:

Mix all the ingredients together to get a thick batter. You should be able to pour the batter using a ladle.
Use a ladle with round holes(the one used for deep frying) or the boondi karandi(a ladle used specifically to make boondi).Lets call this a Boondi maker.
Now hold the boondi maker about 6-8 inches above the hot oil in your left hand. Using the right hand, take a ladle full of batter and pour it on top of the boondi maker. Keep the boondi maker still and use the right hand ladle to press down the batter through the holes in a circular motion(like you are making a dosa).
Fry till the boondi are golden brown. Drain and keep aside.

Sweet Square Maida Chips

2012-10-10T21:49:00.000-07:00

Ingredients:

Maida Flour – 1 cup
Sugar – 1/4 cup
Water – 1/4 cup
Butter/Oil – 1 1/2 tbsp
Oil – for deep frying

Method:

Mix the sugar and water in a bowl and heat just until the sugar dissolves. Keep aside and cool.
Add heated butter/oil to the flour along with the sugar water and mix until you get a soft dough.
Keep Aside the dough for 15 – 20 mins.
Make big lemon size balls of the dough.
Roll out the ball so that it must not so thin and too much thick .
Using a fork, Cut into small square using a knife.
Fry the chips until they are golden brown.
Drain and keep aside.

Note:

You can also use sugar water as outer coat by soaking in the sugar Syrup instead of mixing with the Flour.
Another method is instead of Sugar water or Sugar Syrup, you can use powdered Sugar to mix with the fried Chips

Square Maida Chips

2012-10-10T20:02:00.000-07:00

Ingredients:

Maida flour – 2 cups
Salt – 1 tsp
Chili powder – 1 tsp
Butter/Oil – 3 tbsp
Water

Oil – for deep frying

Method:

Mix the flour, salt and chili powder in a bowl. Melt the butter or slightly warm the oil and pour it on the flour. Now mix until the dough make a soft by adding water.
Keep Aside the dough for 15 – 20 mins.
Make big lemon size balls of the dough.
Roll out the ball so that it must not so thin and too much thick .
Using a fork, Cut into small square using a knife.
Fry the chips until they are golden brown.
Drain and keep aside.

Maida Diamond Chips

2012-10-10T19:48:00.001-07:00

Ingredients:

Maida flour - 2 Cups
Red Chilli Powder - 1 Tsp
Hing powder - A pinch
Oil - As required
Butter – 1 tsp
Salt - As Required

Method:

Mix Maida flour, chilly powder, hing powder, salt and butter.
Gradually add water to the mixture and make it as a soft dough (as chapathi dough)
Make small balls and flatten it like chapathi.
Draw lines parallely and diagonally with a knife forming diamond shapes.
Heat oil in a pan and deep fry the diamonds
Spread it in a paper towel to remove excess oil.
Allow it to cool and store it in an air-tight container.
Puffy and Crispy chips ready.

Menthi Puri

2012-10-10T19:41:00.001-07:00

Ingredients

Wheat Flour – 300 gm (2 small bowls)

Gram flour – 150 gm (1 small bowl)

Fenugreek Leaves – 200 gm

Oil – 1 tablespoon

Cumin seed – 1 small spoon

Salt – as per taste

Oil – To fry

Method:

Break and wash fenugreek leaves. Either grind them thickly or cut them finely with a knife.
Filter wheat flour and gram flour and take them out in a utensil. Mix salt, cumin seed, 1 tablespoon oil and fenugreek, in the flour. Now mix sufficient water and knead a soft dough. Now keep the dough covered for half an hour.
Put oil in the frying pan and heat it. Now take out small chunks from the dough and make 3 to 4 inch diameter disks with a roller. Put one such disk in the hot oil. Turn it when it swells and fry till it turns brown. Now take it out in a plate. Like this fry all the dough disks.
Your fenugreek puri are now ready to be served and eaten hot along with potato masala, chutney or your favorite vegetable.

Rasam Powder

2012-10-10T19:39:00.000-07:00

Ingredients:

Red chilies-1 cup
Coriander seeds-2 cups
Cumin seeds-1\2 tbsp
Black peppercorn-1\2 cup
Curry leaves-2 sprigs
Tuvar dal-3\4 cup
Chana dal-1\4 cup

Turmeric powder-1 tsp

Method:

Roast each ingredient ,except turmeric powder, separately in a dry frying pan over low heat tossing gently for a few moments( Roast chillies, curry leaves and spices, till fragrant ,and dals ,till golden )
Cool and combine all ingredients including turmeric powder
Grind to make a fine powder
Store in an air tight container and use as required

Drumstick-Leaf Curry

2012-10-10T18:32:00.000-07:00

Ingredients:

4 cups Drumstick leaves, chopped

1/4 cup Urad dhal (split black gram)

2 tbsp Coconut, freshly grated

Salt to taste

For Seasoning:

2 tsp Vegetable oil

1 tsp Mustard seeds

4-6 Red chillies,

Turmeric powder- a pinch

Method:

In a small pan, add 1 tsp oil and fry the urad dal until lightly browned and aromatic. Soak the dal in 1 cup of water for about 30 minutes or until tender. Drain and set aside.
Heat oil in a wide skillet, and add the mustard seeds. As they start to pop, add the red chillies and fry until lightly browned. Add the turmeric powder and the drumstick leaves, along with the soaked urad dal and some salt.
Sprinkle some water, and cover and cook on medium heat for 5-7 minutes, stirring occasionally, until the leaves are tender.
Add the freshly grated coconut, and cook uncovered for a couple of minutes.
Serve the drumstick-leaf curry with plain rice.

Rava Pakoda

2012-10-08T12:55:00.000-07:00

Ingredients:

Rava /Semolina - 1 cup

Maida - 3 table spoon

Onion Chopped - 1 no

Ginger- 1 tbspn

Green chillies - 4 no

Soda powder /Baking soda - 2 pinch

Coriander leaves

Curry leaves

Salt

Oil as needed to fry

Method:

Mix all ingrediants and keep it aside for 20mins.
Heat oil in a thick bottomed pan on medium flame till it becomes hot to deep fry.
When the oil is getting hot, Use a spoon to add the batter into the oil to get regular shaped pakodas. .
These pakodas will expose onions to the surface (gives good aroma and crispy onions) and also pakodas becomes thin and crisp. Fry them till it becomes golden brown color.
Serve it with coconut chutney as a snack item.

Drumstick Leaves Sambar

2012-10-08T12:37:00.000-07:00

Ingredients:

Murungai Keerai - 2 cups

Toor dal- 100 g

Oil- 2 tsp

Onion- 1

Tomato - 1

Asafetida powder - ¼ tsp

Turmeric powder - ½ tsp

Methi seeds - ½ tsp

Mustard - ¼ tsp

Cumin - ½ tsp

Red chilly - 1 or 2

Red chilly powder - 1 tbsp

Coriander powder - ½ tbsp

Sambar powder - ½ tbsp

Tamarind juice - 1 tbsp

Salt to taste

Method:

Wash and pressure cook the toor dal
Heat oil in a pan, season with methi seeds, mustard, cumin, red chilly and curry leaves.Wait to crackle.
Add chopped onion and sauté till it turns light pink.
Add chopped tomatoes, stir until it is cooked.
Now add turmeric pwd, asafetida ,red chilly pwd, coriander pwd and salt.
Stir well add drumstick leaves
Sauté in low flame. Add sambar pwd , salt , water and allow to cook covered for 5 mins.
Now add the mashed dal, tamarind juice,
Stir well and allow to boil for 2 to 3 mins.
Serve hot with white steamed rice.

DrumStick Leaves Rice

2012-10-08T08:25:00.001-07:00

Ingredients:

DrumStick Leaves - 1 cup
Rice(Basmathi) - 1 cup
Green chillies - 2
Onion - 1
Tomato – 1

Capsicum - 1

Frozen Peas - 1/4 cup
Turmeric powder - a pinch
Red Chilly powder - for taste
Salt - for taste

Mustard – 1tsp

Jeera – 1tsp

Method:

Wash and soak the rice for ten mins.
Meanwhile add a spoon of oil in the pressure pan and add the Mustard, Jeera split green chillies and chopped onion.
Once the onion becomes transparent, add the diced tomato,Capsicum,Peas and the Sliced Drumstick leaves and continue frying on medium flame.
Now add salt, chilly powder, turmeric powder and mix well.
At this stage add the rice to the pressure pan along with adequate water and close the lid of the pan. Allow it to get cooked for two whistles.

Side Dish:

Onion raitha. ,Kurma

Puffed Rice Upma

2012-10-03T13:45:00.001-07:00

Ingredients:

Puffed rice- 2 cups

Salt- to taste

Oil- 4tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- 1/8 tsp

Urad dal- 2tsp

Channa dal- 2tsp

Green chillies- 3 no

Red chillies- 2 no

Curry leaves- 6 no

Coriander leaves- 2tbsp

Tomato- 1 medium

Lemon juice- 1tbsp

Onion- 1 medium

Method:

Take 1 cup of water in a bowl, add puffed rice to it and let it soak in the water about a Min. Then drain all the water and seperate the puffed rice, keep aside.
Chop the green chillies, coriander leaves, onions, tomatoes into small slices and keep aside.
In a pan, heat oil, add mustard seeds when they starts crackling, add jeera, turmeric powder, urad dal and channa dal and let it fry abt 2 mins
Add curry leaves, green and red chillies, onions, and fry till the onions becomes transparent.
Add tomoto slices, mix well and cook till the tomatoes turns soft.
Now add salt, wet puffed rice and mix well and let it cook about 5 mins and stir in between.
Turn off the heat, add lemon juice and chopped coriander leaves.

Peanut Ragi Pakoda

2012-10-03T13:27:00.001-07:00

Ingredients:

Ragi flour - 2 cups
Onion- 2 chopped
Chili powder- 1 tbsp
Turmeric Powder: 1/4 tsp
Salt to taste
Roasted peanut & channa dal -few
Curry leaves – few
Spinach leaves – (optional)

Oil for deep frying

Method:

Mix all the above ingredients and sprinkle little water to make fine dough. (Slightly thinner than chapathi dough)
Heat oil in a pan, once heated, makes small pinches of dough and slowly place it in oil. Shape depends on your wish.
To make crispy ones, cook for few more extra mins.

Ragi Laddu

2012-10-03T13:22:00.002-07:00

Ingredients :

Ragi Flour: 2 cups

Roasted Peanuts : 2 cups

Powdered Jaggery : 3 cups

Melted Ghee :1/2 cup

Cardamom Pods : 6

Method :

Roast the ragi flour until a nice aroma comes out and set aside.
Grind the roasted peanuts and cardamom seeds into a powder.
Grind the roasted ragi flour and jaggery in a mixie for 1 mins
Combine the ragi flour and peanut powder in a wide bowl and mix very well.
Add the melted ghee to the flour mixture and mix well.
Shape the mixture into small round balls and store in a airtight container.