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Diwali 2014

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.  

Corn flour halwa

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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

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vazhakkai-curry-recipe
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.

1-vazhakkai-curry

Vazhakkai curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 3

Ingredients


 
Plantain/ vazhakkai  2 
Turmeric powder  1/8 tsp 
Salt  As needed 
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

  1. Cut off the two ends of the banana and peel the skin with the use of peeler or knife. Cut into two halves length wise and then slice into thick pieces as show in the picture. Keep it immersed in water. Mean while, Grind first red chillies and coconut into paste with water in a blender.1-vazhakkai
  2. Add onion and jeera lastly and give it a rough grind. Heat kadai with oil and temper with the items given under ‘To temper’ table.2-vazhakkai
  3. Add the cut banana and give it a stir. Add ground paste, turmeric and salt. Add 1/4 cup water and mix well.3-vazhakkai
  4. Cook covered in low flame for 3-4 minutes. Once all the water absorbed, cook in medium flame for 4-5 minutes. Turn in between to avoid burning. Cook until golden crust is formed.4-vazhakkai

Notes

  • Use the water that we drain after washing rice (ariso mandi or Kazhani) to keep the plantain immersed. This helps in removing the stickiness of the plantain.
  • You can replace redchilli with sambar powder.

Serve as accompaniment for rice.

2-vazhakkai-curry

VAZHAKKAI CURRY RECIPE (PLANTAIN CURRY)

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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

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mor-kuzhambu-recipe / More kuzhambu recipe

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.

Mor Kuzhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 4

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 

To grind to a paste

Coconut1/4 cup
coriander seeds2 tsp
Ginger1 inch piece
Jeera1 tblsp
Green chili5-8 nos.

To Temper

Mustard1 tsp
More milagai/red chilli2 nos.
Oil1 tsp
Curry leavesA sprig

more+kuzhambu

METHOD

  1. 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)
  2. Heat this in stove only upto the stage when it starts to raise(will be froathy) (should not boil)
  3. Temper with mustard,chili and curry leaves.
  4. 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.
  • Do not let it boil, switch off the flame when it is about to boil!


More kuzhambu with chow chow/chayote

MOR KUZHAMBU RECIPE | BUTTER MILK KUZHAMBU

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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

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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 .

modak-pooran_thumb3

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.
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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.
DSC_5092_thumb3 DSC_5094_thumb2
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.
DSC_5097_thumb1 DSC_5098_thumb1
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.
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8.Transfer the content to a dry air tight container. You can Keep this in refrigerator upto 10 -12days.
 
modak-recipe-pooranam_thumb1

NOTES:

  • If you reduce the channa dal or coconut amount mentioned for any reason,accordingly reduce the jaggery also,otherwise the mixture may turn sticky!
 





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

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