       |
Sunday, September 30, 2007
This recipe I got from the fellow blogger Mythreyee. Such a simple,easy to make and delicious halwa,without adding too much ghee like we do in other halwa preparations!! And the best part is it takes hardly 10-12 minutes for the whole process!!(Microwave cooking).Here is the link to the recipe
Here is the version my MIL makes. Check our the latest post here.
Here is the version my MIL makes. Check our the latest post here.
Corn flour halwa
This recipe I got from the fellow blogger Mythreyee. Such a simple,easy to make and delicious halwa,without adding too much ghee like we do in other halwa preparations!! And the best part is it takes hardly 10-12 minutes for the whole process!!(Microwave cooking).Here is the link to the recipe
Here is the version my MIL makes. Check our the latest post here.
Here is the version my MIL makes. Check our the latest post here.
Friday, September 28, 2007
This recipe, I used to have in my childhood days, as my grandma and mom will make on the day whenever they cook raw banana!
This will be my entry for the JFI event of this month, started by Indira of Mahanandi and hosted by Mandira of Agaar !!http://ahaar.blogspot.com/2007/09/jfibanana.html.
Ingredients
- Skin of raw banana (from 2 bananas)
- Gram flour --- 2 - 3 tblsp
- Rice flour ---- 1/2 tblsp
- Red chilli powder --- 1 tsp
- Jeera ---- 1 tsp
- Fennel seeds --- 1/2 tsp (optional)
- Salt ---- as needed
- Water -- as needed
- Oil for frying
METHOD
- Slice the skin of the plantain as shown in the picture.
- Keep immersed in water and wash properly.
- Again wash it in the water that has been drained by washing the rice you are cooking.( if no also,no problem. wash again in ordinary water)
- That second time washing will remove the stickiness of the skin.
- Cut into small pieces.
- Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)
- Heat enough oil to deep fry this, and fry just like we fry for the other kind of pakoras.
- That is add the mixture in a sprinkled way to oil and fry till golden brown.
- This will be soft inside and crispy outside.
- Serve hot as an accompaniment in lunch !!
PLANTAIN SKIN PAKORAS
This recipe, I used to have in my childhood days, as my grandma and mom will make on the day whenever they cook raw banana!
This will be my entry for the JFI event of this month, started by Indira of Mahanandi and hosted by Mandira of Agaar !!http://ahaar.blogspot.com/2007/09/jfibanana.html.
Ingredients
- Skin of raw banana (from 2 bananas)
- Gram flour --- 2 - 3 tblsp
- Rice flour ---- 1/2 tblsp
- Red chilli powder --- 1 tsp
- Jeera ---- 1 tsp
- Fennel seeds --- 1/2 tsp (optional)
- Salt ---- as needed
- Water -- as needed
- Oil for frying
METHOD
- Slice the skin of the plantain as shown in the picture.
- Keep immersed in water and wash properly.
- Again wash it in the water that has been drained by washing the rice you are cooking.( if no also,no problem. wash again in ordinary water)
- That second time washing will remove the stickiness of the skin.
- Cut into small pieces.
- Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)
- Heat enough oil to deep fry this, and fry just like we fry for the other kind of pakoras.
- That is add the mixture in a sprinkled way to oil and fry till golden brown.
- This will be soft inside and crispy outside.
- Serve hot as an accompaniment in lunch !!
My mom makes this vazhakkai curry. MIL makes vazhakkai curry this way. But this is a simpler one and equally flavourful one. The jeera, coconut and shallots give a great flavour! Do try it.
Ingredients (serves 3-4)
| Plantain/ vazhakkai | 2 |
| Turmeric powder | 1/8 tsp |
| Salt | As needed (1 tsp + adjust) |
| Oil | 1 tblsp |
To Grind
| Coconut, grated | 3-4 tblsp |
| Shallots | 4 |
| Jeera/ cumin seeds | 1/2 tsp |
| Red chillies | 3-4 |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
Method
|
Serve as accompaniment for rice.
Notes
|
VAZHAKKAI CURRY RECIPE (PLANTAIN CURRY)
My mom makes this vazhakkai curry. MIL makes vazhakkai curry this way. But this is a simpler one and equally flavourful one. The jeera, coconut and shallots give a great flavour! Do try it.
Ingredients (serves 3-4)
| Plantain/ vazhakkai | 2 |
| Turmeric powder | 1/8 tsp |
| Salt | As needed (1 tsp + adjust) |
| Oil | 1 tblsp |
To Grind
| Coconut, grated | 3-4 tblsp |
| Shallots | 4 |
| Jeera/ cumin seeds | 1/2 tsp |
| Red chillies | 3-4 |
To temper
| Oil | 2 tsp |
| Mustard | 3/4 tsp |
| Urad dal | 1 tsp |
| Curry leaves | 1 sprig |
Method
|
Serve as accompaniment for rice.
Notes
|
Thursday, September 27, 2007
This recipe, I learnt from my mother and we call this dish as neer urundai and I have heard some people name this as uppurundai. Anyway here is the method by which I make.
Ingredients
- Idly Rice ----- 1 1/2 cup
- Coconut ----- 1/2 cup
- salt & water--- as needed
Method
- Soak Idly rice for 3 hours.
- Grind to a batter just like we grind for Idly/dosa ,then add salt and coconut ,mix well.
- Heat a heave bottomed vessel or Kadai and pour this batter.
- Keep on Stirring, till the batter turns to dough consistency.
- The consistency will be like,the dough is not much sticky if you make balls with your hands.
- After the dough cools down,it will not be sticky.
- Make small sized balls (sedai sized) using the dough.Keep aside.
- In another large vessel boil water and add these balls in two batches(water should be enough to immerse these balls).
- First add one portion of balls to water, cover with lid.
- Cook covered for 5-6 minutes.(Keep the lid a little open to avoid over flowing when it starts boiling)
- To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball should bounce a little. If its not cooked, it wont be bouncing.
- By simply looking at the balls you can understand that the rice balls are cooked or not.There will be a colour change.
- Carefully take out the balls little by little,straining the water.
- I use idly cooker for cooking these balls.
- Don't add water more than half of the vessel which ever vessel you use, as it boils it will over flow.
- Cook the second batch of balls in the same manner.
- The balls will be soft and tasty that it can be ate as such.
- Don't waste the water, its consistency would now be like kanji(thick), so you can add jaggery and cardamom powder to it and boil for 2 minutes and add a little milk and have as a drink!
- You can also add simply salt and butter milk to that water remaining and have it as a drink!
Or else you can also try the following:
PEPPER JEERA RICE BALLS
For that you need
Pepper ------- 1 tsp
Jeera -------- 1 tsp
curry leaves ----- 1 spring
Ghee ------------ 1 tsp
Method:
- Crush pepper and jeera coarsely.
- Heat ghee in a kadai and add pepper jeera powder followed by curry leaves.
- Then after some 30 seconds add these rice balls and mix gently so that the pepper jeera coats these balls.
- Serve hot!
The above measurements will serve 2 people.
RICE BALLS/NEER URUNDAI
This recipe, I learnt from my mother and we call this dish as neer urundai and I have heard some people name this as uppurundai. Anyway here is the method by which I make.
Ingredients
- Idly Rice ----- 1 1/2 cup
- Coconut ----- 1/2 cup
- salt & water--- as needed
Method
- Soak Idly rice for 3 hours.
- Grind to a batter just like we grind for Idly/dosa ,then add salt and coconut ,mix well.
- Heat a heave bottomed vessel or Kadai and pour this batter.
- Keep on Stirring, till the batter turns to dough consistency.
- The consistency will be like,the dough is not much sticky if you make balls with your hands.
- After the dough cools down,it will not be sticky.
- Make small sized balls (sedai sized) using the dough.Keep aside.
- In another large vessel boil water and add these balls in two batches(water should be enough to immerse these balls).
- First add one portion of balls to water, cover with lid.
- Cook covered for 5-6 minutes.(Keep the lid a little open to avoid over flowing when it starts boiling)
- To check if the balls has been cooked or not,if u take out a ball and put it on a plate from little high,the ball should bounce a little. If its not cooked, it wont be bouncing.
- By simply looking at the balls you can understand that the rice balls are cooked or not.There will be a colour change.
- Carefully take out the balls little by little,straining the water.
- I use idly cooker for cooking these balls.
- Don't add water more than half of the vessel which ever vessel you use, as it boils it will over flow.
- Cook the second batch of balls in the same manner.
- The balls will be soft and tasty that it can be ate as such.
- Don't waste the water, its consistency would now be like kanji(thick), so you can add jaggery and cardamom powder to it and boil for 2 minutes and add a little milk and have as a drink!
- You can also add simply salt and butter milk to that water remaining and have it as a drink!
Or else you can also try the following:
PEPPER JEERA RICE BALLS
For that you need
Pepper ------- 1 tsp
Jeera -------- 1 tsp
curry leaves ----- 1 spring
Ghee ------------ 1 tsp
Method:
- Crush pepper and jeera coarsely.
- Heat ghee in a kadai and add pepper jeera powder followed by curry leaves.
- Then after some 30 seconds add these rice balls and mix gently so that the pepper jeera coats these balls.
- Serve hot!
The above measurements will serve 2 people.
I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Ingredients:
| Sour curd | 1 1/2 cup |
| Turmeric powder | 2-3 generous pinches |
| Vegetable | of your choice |
| Salt | As needed |
| Curry leaves, Coriander leaves | As needed |
| Coconut | 1/4 cup |
| coriander seeds | 2 tsp |
| Ginger | 1 inch piece |
| Jeera | 1 tblsp |
| Green chili | 5-8 nos. |
Grind the above items with little water to a paste.
To Temper:
| Mustard | 1 tsp |
| More milagai/red chilli | 2 nos. |
| Oil | 1 tsp |
| Curry leaves | A sprig |
METHOD:
- Add the ground paste to curd along with turmeric,salt and whisk it with egg beater and add boiled vegetable of your choice. ( white pumpkin,chow chow/chayote,ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)
- Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
- Temper with mustard,chili and curry leaves.
- Granish with coriander leaves and enjoy with rice!!
-
Note :
More kuzhambu should not be kept covered till it cools down to prevent curdling!
One more reason for curdling is not beating the curd properly,so make sure you beat the curd properly.Donot let it boil, switch off the flame when it is about to boil!
MORE KURZHAMBU | MOR KUZHAMBU RECIPE| BUTTER MILK KUZHAMBU
I love mor kuzhambu very much, it is perfect for a lazy day to make as it can be done in a jiffy, yet delicious! Usually poosanikkai (ash gourd) , chow chow or vadai can be added to mor kuzhambu for perfect taste. Potato curry or paruppu usili will pe perfect combination with this.
Ingredients:
| Sour curd | 1 1/2 cup |
| Turmeric powder | 2-3 generous pinches |
| Vegetable | of your choice |
| Salt | As needed |
| Curry leaves, Coriander leaves | As needed |
| Coconut | 1/4 cup |
| coriander seeds | 2 tsp |
| Ginger | 1 inch piece |
| Jeera | 1 tblsp |
| Green chili | 5-8 nos. |
Grind the above items with little water to a paste.
To Temper:
| Mustard | 1 tsp |
| More milagai/red chilli | 2 nos. |
| Oil | 1 tsp |
| Curry leaves | A sprig |
METHOD:
- Add the ground paste to curd along with turmeric,salt and whisk it with egg beater and add boiled vegetable of your choice. ( white pumpkin,chow chow/chayote,ladies finger,colacasia/arbi/sepankizhangu or even urad vadai)
- Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
- Temper with mustard,chili and curry leaves.
- Granish with coriander leaves and enjoy with rice!!
-
Note :
More kuzhambu should not be kept covered till it cools down to prevent curdling!
One more reason for curdling is not beating the curd properly,so make sure you beat the curd properly.Donot let it boil, switch off the flame when it is about to boil!
Wednesday, September 26, 2007
Ingredients:
- Basmati rice - 1 cup
- Coconut milk(Thick) - 1 cup
- Mixed cut veggies (carrot,potato, beans, green peas) - 1 cup
- Onion (cut lengthwise) - 2 medium sized
- Green chillies - 2-3 nos.
- Mint & coriander leaves - 2 tblsp each
- Red chili powder,garam masalapowder - 1/2 tsp each
- Turmeric powder - little for colour
- Water - 1 cup
- Elachi,cloves,bay leaf - 2 nos.
- Cinnamon - small piece
- Oil & ghee - 2 tblsp
- Salt - as per taste
METHOD:
- Soak basmati rice for 10 - 15 minutes, and fry it with 1/4 tsp ghee in a kadai and keep aside.
- In a heavy bottomed vessel or cooker, add 1 tblsp of ghee .
- Add Elachi,cloves,bay leaf,cinnamon, followed by green chillies and onion.
- Fry for some 2 minutes and then add the cut vegetables,followed by mint,coriander leaves and the powders(Red chilli,garam masala,turmeric).Add one tblsp of oil and mix well.
- Add little salt to the vegetables and fry for another two minutes.
- Add water,coconut milk ,salt to this and stir well.
- I used coconut milk powder,you can also use readymade coconut milk avaialable at stores. If using powder,add the powder after you add 2 cups water to the veggies and add it before the water starts boiling,to avoid forming any lumps.
- Add the basmati rice and when it starts boiling,simmer the stove and cook covered for 10-12 min.
- Serve hot with any raitha!
Coconut Milk Veg. Briyani
Ingredients:
- Basmati rice - 1 cup
- Coconut milk(Thick) - 1 cup
- Mixed cut veggies (carrot,potato, beans, green peas) - 1 cup
- Onion (cut lengthwise) - 2 medium sized
- Green chillies - 2-3 nos.
- Mint & coriander leaves - 2 tblsp each
- Red chili powder,garam masalapowder - 1/2 tsp each
- Turmeric powder - little for colour
- Water - 1 cup
- Elachi,cloves,bay leaf - 2 nos.
- Cinnamon - small piece
- Oil & ghee - 2 tblsp
- Salt - as per taste
METHOD:
- Soak basmati rice for 10 - 15 minutes, and fry it with 1/4 tsp ghee in a kadai and keep aside.
- In a heavy bottomed vessel or cooker, add 1 tblsp of ghee .
- Add Elachi,cloves,bay leaf,cinnamon, followed by green chillies and onion.
- Fry for some 2 minutes and then add the cut vegetables,followed by mint,coriander leaves and the powders(Red chilli,garam masala,turmeric).Add one tblsp of oil and mix well.
- Add little salt to the vegetables and fry for another two minutes.
- Add water,coconut milk ,salt to this and stir well.
- I used coconut milk powder,you can also use readymade coconut milk avaialable at stores. If using powder,add the powder after you add 2 cups water to the veggies and add it before the water starts boiling,to avoid forming any lumps.
- Add the basmati rice and when it starts boiling,simmer the stove and cook covered for 10-12 min.
- Serve hot with any raitha!
Tuesday, September 25, 2007
This is my first Post ever in my blog. So I decided to start with a sweet dish. Last week was Ganesh pooja and I made kozhuKattai . Then there was that pooranam (stuffing) left over.So with that pooranam I made Suzhiyan .Very easy if prooranam is ready. So let me start.
Please give your precious feedback and suggestions to improve my blog .
Ingredients
| Channa dal | 1/2 cup |
| Jaggery | 1 cup(reduce if your are not sweet toothed) |
| Coconut | 1/2 cup |
| Elachi | 2,powdered |
METHOD
1.Pressure cook channa dal upto 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. keep aside.
 |  |
2.Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
 |  |
4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dhal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
 |  |
6.Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture starts leaving the sides of the vessel.
 |  |
8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
NOTES:
|
For outer layer you need
1.Maida/all purpose flour - 1/2 cup
2.salt - little
METHOD:
1.Mix maida with water and salt to idly/dosa batter consistency.
2.Make balls of the jaggery stuffing.
3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!
This dish is the all time favourite to my husband and my brother,so i dedicate this first posting to them and ofcourse to all who are visiting my blog for the first time!
(Some of the pictures are edited to add,pictures taken with different camera and different time,so colour and lighting may vary)
SUZHIYAN
This is my first Post ever in my blog. So I decided to start with a sweet dish. Last week was Ganesh pooja and I made kozhuKattai . Then there was that pooranam (stuffing) left over.So with that pooranam I made Suzhiyan .Very easy if prooranam is ready. So let me start.
Please give your precious feedback and suggestions to improve my blog .
Ingredients
| Channa dal | 1/2 cup |
| Jaggery | 1 cup(reduce if your are not sweet toothed) |
| Coconut | 1/2 cup |
| Elachi | 2,powdered |
METHOD
1.Pressure cook channa dal upto 3 whistle, cool down and grind in blender or mash it with masher just to make it a paste. keep aside.
| |
2.Take jaggery in a heavy bottomed vessel. Then pour water just enough to immerse jaggery.Heat it and when jaggery dissolves completely,filter it in a metal strainer to remove impurities if any.
| |
4.Then again start heating the jaggery syrup. When it starts boiling, at one stage, the syrup will get frothy.At this stage add the ground dhal paste and coconut. Stir continuously without forming any lumps.Add elachi powder and mix thoroughly.
| |
6.Note that water we are adding should be very less.The lesser we add water to jaggery, sooner the stuffing will get ready.Keep Stirring well till the mixture starts leaving the sides of the vessel.
| |
8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
NOTES:
|
For outer layer you need
1.Maida/all purpose flour - 1/2 cup
2.salt - little
METHOD:
1.Mix maida with water and salt to idly/dosa batter consistency.
2.Make balls of the jaggery stuffing.
3.Dip these balls one by one in the batter and immediately drop in hot oil.
4.Fry for a minute ,remove from oil and drain excess oil in paper towel and enjoy eating!
This dish is the all time favourite to my husband and my brother,so i dedicate this first posting to them and ofcourse to all who are visiting my blog for the first time!
(Some of the pictures are edited to add,pictures taken with different camera and different time,so colour and lighting may vary)
Subscribe to:
Posts (Atom)