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Thursday, July 30, 2009
This is a recipe I got from my collage/hostel room mate friend…GAYATHRI..!! When I was doing my DECE in Trichy,she was one of my close friend. Her native is Mettur and mine is Salem, so we used to travel together when holidays come.
As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!
Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.
She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you.
.
You can pack this for travelling,wont get spoiled so soon..!
As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!
Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.
She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you.
.TAMARIND RICE BY GAYATHRI
Ingredients:
| Tamarind | 1 small lemon sized |
| Curry leaves | 4-5 sprigs |
| Turmeric | 1/4 tsp |
| Small onion/Shallots | 10-12 nos.Finely chopped |
| Garlic | 10-12 flakes, chopped |
| Salt | As needed |
tO ROAST AND GRIND:
| Jeera | 1 tsp |
| Fenugreek | 1 tsp |
To temper:
| Gingely oil/cooking oil | 2 tblsp |
| Mustard/Kadugu | 1 tsp |
| Ulutham paruppu/Urad dal | 1 tsp |
| Kadalai Paruppu/channa dal | 1tsp |
| Dry red chillies | 4-6 tear it into small pieces |
| Curry leaves | Optional |
| Perungaya Podi/Asafetida | Optional |
Method:
- Extract tamarind juice from tamarind.
- Roast the jeera and fenugreek/vendhayam separately with little oil & powder them.
- Heat kadai with oil and add all the tempering items in order.
- Add the finely chopped onion followed by whole garlic and fry till golden brown & add powdered Jeera & vendhayam.
- Add the tamarind extract,curry leaves,turmeric& salt. Add enough water and boil till gravy thicken & oil seems.
- Take cooked boiled rice and add salt & oil as require. Mix well the boiled tamarind gravy with rice.
- The measurement given here needs nearly 3 cups of cooked rice.
You can pack this for travelling,wont get spoiled so soon..!
PULI SADHAM
This is a recipe I got from my collage/hostel room mate friend…GAYATHRI..!! When I was doing my DECE in Trichy,she was one of my close friend. Her native is Mettur and mine is Salem, so we used to travel together when holidays come.
As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!
Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.
She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you..
You can pack this for travelling,wont get spoiled so soon..!
As we will be longing for home cooked food,we used to pack for a day when we leave our home. And likewise once she brought this in an ever silver sembadam(container with lid), her mom stuffed as much as she can that could come enough for the room mates..We started digging in,almost 5 of us had enough of it and it was not spoilt for the next day too!
Taste wise it was very nice and flavorful!! So as I knew it was nice,I called her 2 days back and asked her the recipe,she mailed it to me and I tried today. The recipe is a fusion of this kuzhambu and pulikaichal.
She was kind enough to type the way I do,all the tabular columns she did and sent me,Gayathri,so sweet of you.
.TAMARIND RICE BY GAYATHRI
Ingredients:
| Tamarind | 1 small lemon sized |
| Curry leaves | 4-5 sprigs |
| Turmeric | 1/4 tsp |
| Small onion/Shallots | 10-12 nos.Finely chopped |
| Garlic | 10-12 flakes, chopped |
| Salt | As needed |
tO ROAST AND GRIND:
| Jeera | 1 tsp |
| Fenugreek | 1 tsp |
To temper:
| Gingely oil/cooking oil | 2 tblsp |
| Mustard/Kadugu | 1 tsp |
| Ulutham paruppu/Urad dal | 1 tsp |
| Kadalai Paruppu/channa dal | 1tsp |
| Dry red chillies | 4-6 tear it into small pieces |
| Curry leaves | Optional |
| Perungaya Podi/Asafetida | Optional |
Method:
- Extract tamarind juice from tamarind.
- Roast the jeera and fenugreek/vendhayam separately with little oil & powder them.
-
- Heat kadai with oil and add all the tempering items in order.
- Add the finely chopped onion followed by whole garlic and fry till golden brown & add powdered Jeera & vendhayam.
- Add the tamarind extract,curry leaves,turmeric& salt. Add enough water and boil till gravy thicken & oil seems.
- Take cooked boiled rice and add salt & oil as require. Mix well the boiled tamarind gravy with rice.
- The measurement given here needs nearly 3 cups of cooked rice.
You can pack this for travelling,wont get spoiled so soon..!
Thursday, July 23, 2009
I love kootu varieties,especially the way my mom does it!! One of her best kootu is Mixed.veg kootu,I call it as sakalakalaa kootu
. Me and my brother used to ask for second and third servings if she makes it and most of the time there will not be anything in the bowl for herself! Next to that kootu,keerai kootu is is the one i love,I can say,have I never tasted a better kootu than my mom’s!( I know this dialogue will be the most heard one
)
When my friend sangeeta left Singapore,I called her for lunch and this was in my menu….Her daughter and herself liked it very much,she gave her daughter, kootu with parata too and she said it was tasting good with that too! And I can say I am posting this for her and also it will help so many beginners!!
Ingredients:
| Keerai(I used Molai keerai with stem),Amaranth leaves | 2 small bunches |
| Paasi paruppu/moong dal | 3 tblsp |
| Sambhar powder | 1 tsp |
| Turmeric powder | 1/8 tsp |
| salt | As needed |
| Sugar | a pinch |
To grind:
| Coconut grated | 1/4 cup |
| Rice flour | 1/2 tsp |
| water | little to grind |
To temper:
| Oil/Ghee | 1 tblsp |
| Mustard | 1 tsp |
| Urad dal/Ulutham paruppu | 1/2 tsp |
| Jeera | 1 tsp |
| Shallots/small onion | 3 nos. |
method:
1. Remove the root part of the keerai and wash them twice in plenty of water.Keep aside for the water to drain. Mean while,pressuure cook moong and grind the coconut and keep aside.Chop the keerai finely,with stem.
 | ![[DSC_0560[2].jpg]](http://lh5.ggpht.com/_WVu0gJovIxY/SSUNND7_3BI/AAAAAAAAC3o/VEYaBEd8N5Y/s1600/DSC_0560%5B2%5D.jpg) |
2.Boil a cup of water,add turmeric,sambhar powder,salt followed by the chopped leaves.Turn the leaves after a minute to ensure even cooking.Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well.
 |  |
3. Add the ground coconut mixture and mix well,bring to boil.
6.Switch off the flame and now temper with the items given in the To Temper table in order.
Brown the onions nicely which is very important to enhance the flavor of the kootu.Mix well and serve as an accompaniment or mix this with ghee and rice,tastes heavenly!!
Updated Picture
Now Announcing “Cooking For Guests” Event!!
This idea was actually given by one of my best friend I got through blogging,Jeyashri Suresh! I agreed with a condition that she should send entries to the event
From August 1 to September 15 Yet another event in this blog world,but will definitely help us when we are struggling to decide what to cook for the guests coming to home!!
Here’s the rules,please go through it :
- Post the complete spread you are specially cooking for the guests visiting your home. (For example..A starter,main course,side dish,dessert….) with recipes and pictures,in your blog in between the given date of August 1 to September 15. No non.veg dishes please!
- If you already have the recipes in ur blog posted,
please cut copy paste(edited) link all the recipes under one new post and give at least one picture with all of your cooked items,together. - Also write for whom you cooked and why you cooked those dishes if you really want to!!
- Link to this post,use the logo and mail me,the following details to tvijayanand1904@gmail.com
- Name : Your preferred name to be displayed in the round up!
- Name of your blog:
- URL of the entry post :
- Attach a picture containing all the dishes you made.(size doesn't matter)
Edited to add :
Its not necessary that it should be a Dinner or lunch or a something specific,but it should have what you cooked for your guest,let it be a super duper spread from starter to dessert… or a simple peas pulav with dhal or a korma…whatever you make specially for you guests.
Please post a spread containing minimum of two or more combination recipes.
The purpose is to easily get an idea of what we are going to cook completely for our guests….
Hope and wish guest should visit your home in this period of time
KEERAI KOOTU AND ANNOUNCING AN EVENT!!!
I love kootu varieties,especially the way my mom does it!! One of her best kootu is Mixed.veg kootu,I call it as sakalakalaa kootu. Me and my brother used to ask for second and third servings if she makes it and most of the time there will not be anything in the bowl for herself! Next to that kootu,keerai kootu is is the one i love,I can say,have I never tasted a better kootu than my mom’s!( I know this dialogue will be the most heard one)
When my friend sangeeta left Singapore,I called her for lunch and this was in my menu….Her daughter and herself liked it very much,she gave her daughter, kootu with parata too and she said it was tasting good with that too! And I can say I am posting this for her and also it will help so many beginners!!
Ingredients:
| Keerai(I used Molai keerai with stem),Amaranth leaves | 2 small bunches |
| Paasi paruppu/moong dal | 3 tblsp |
| Sambhar powder | 1 tsp |
| Turmeric powder | 1/8 tsp |
| salt | As needed |
| Sugar | a pinch |
To grind:
| Coconut grated | 1/4 cup |
| Rice flour | 1/2 tsp |
| water | little to grind |
To temper:
| Oil/Ghee | 1 tblsp |
| Mustard | 1 tsp |
| Urad dal/Ulutham paruppu | 1/2 tsp |
| Jeera | 1 tsp |
| Shallots/small onion | 3 nos. |
method:
1. Remove the root part of the keerai and wash them twice in plenty of water.Keep aside for the water to drain. Mean while,pressuure cook moong and grind the coconut and keep aside.Chop the keerai finely,with stem.
| |
2.Boil a cup of water,add turmeric,sambhar powder,salt followed by the chopped leaves.Turn the leaves after a minute to ensure even cooking.Cook till the stems are cooked well and then add the cooked,mashed moong dal and stir well.
| |
3. Add the ground coconut mixture and mix well,bring to boil.
6.Switch off the flame and now temper with the items given in the To Temper table in order.
Brown the onions nicely which is very important to enhance the flavor of the kootu.Mix well and serve as an accompaniment or mix this with ghee and rice,tastes heavenly!!
Updated Picture
Now Announcing “Cooking For Guests” Event!!
This idea was actually given by one of my best friend I got through blogging,Jeyashri Suresh! I agreed with a condition that she should send entries to the event
From August 1 to September 15 Yet another event in this blog world,but will definitely help us when we are struggling to decide what to cook for the guests coming to home!!
Here’s the rules,please go through it :
- Post the complete spread you are specially cooking for the guests visiting your home. (For example..A starter,main course,side dish,dessert….) with recipes and pictures,in your blog in between the given date of August 1 to September 15. No non.veg dishes please!
- If you already have the recipes in ur blog posted,
please cut copy paste(edited) link all the recipes under one new post and give at least one picture with all of your cooked items,together. - Also write for whom you cooked and why you cooked those dishes if you really want to!!
- Link to this post,use the logo and mail me,the following details to tvijayanand1904@gmail.com
- Name : Your preferred name to be displayed in the round up!
- Name of your blog:
- URL of the entry post :
- Attach a picture containing all the dishes you made.(size doesn't matter)
Edited to add :
Its not necessary that it should be a Dinner or lunch or a something specific,but it should have what you cooked for your guest,let it be a super duper spread from starter to dessert… or a simple peas pulav with dhal or a korma…whatever you make specially for you guests.
Please post a spread containing minimum of two or more combination recipes.
The purpose is to easily get an idea of what we are going to cook completely for our guests….
Hope and wish guest should visit your home in this period of time
Friday, July 17, 2009
The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. My mom used to tell how,and i will grind and make as per her instructions.Then after 3-4 times,I used to do all by my self
. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadai
.
My mom used to make vadais with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I happened to see how vadai is made in hotel/restaurants…with out using anything,just using our one hand make beautiful vadais that looks so cute….From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its difficult,once u get to know the correct trick,you will be able to do with ease.
I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benefitted. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my profile.I will send you the link that I have uploaded in You tube. The reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took from my mobile.
And this post is especially for my two close friend’s request,one, sangeeta and then my Sis in law.
. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadai. My mom used to make vadais with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I happened to see how vadai is made in hotel/restaurants…with out using anything,just using our one hand make beautiful vadais that looks so cute….From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its difficult,once u get to know the correct trick,you will be able to do with ease.
I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benefitted. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my profile.I will send you the link that I have uploaded in You tube. The reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took from my mobile.
And this post is especially for my two close friend’s request,one, sangeeta and then my Sis in law
. Ingredients:
(Makes approx 20 medium sized vadais)
If you are making for any festival, Make few without onion to offer God. Then add onion to remaining batter.
| Urad dal/Ulutham paruppu | 3/4 cup |
| Small onion,shallots(or Big onion – 1) | 10 –12 nos. |
| Green chillies | 2 nos. |
| Ginger | 1 inch piece |
| Coriander leaves | 2 tblsp,chopped. |
| Curry leaves | A sprig |
| Asafetida | 3-4 pinches |
| Salt | As needed |
| Water | (less than) approx 1/4 cup |
How to make medhu vadai / ulundhu vadai video
Method:
- Soak urad dal for 1 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
- Grind urad dal with only little water till fluffy. Please note the following points:
a) Add urad dal little by little(no water),while the grinder is running.
b)Just sprinkle water now and then to avoid jamming of the grinder.
c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
d)This whole process takes around 12-15 minutes,you will get a fluffy white batter.
- Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal.)
- Now mix well,keep aside and heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
- Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
- Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
- Serve hot with sambhar/coconut chutney.
Notes:
|
Sakkarai Pongal:
Today is Aadi velli,So I made the above vadais and sakkarai pongal. This is my 100th post too!! I thank all of the blogger friends who give their lovely comments,which encourage me a lot! I also have my friends who read my blog silently,I thank them too …Please continue with your support!!
Ingredients:
| Raw rice | 1/2 cup |
| Moong dal/Paasi paruppu | 3 tblsp |
| Ghee | 4 tblsp |
| Milk | 1/2 cup |
| Cashews | 6-8 nos. |
| Jaggery | 3/4 cup - 1 cup |
| Elachi | 1 no. |
| Raisins(optional) | 1 tsp |
| Nutmeg powder(optional) | 2 pinches |
| Pachai karpooram(optional) | A pinch |
| water | 1 & 3/4 cups |
| Salt | 2 pinches |
Method:
- Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
- Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
- Once the pressure is released,open and mix some more milk,just to mash and mix well.
- Powder the jaggery and if you think the jaggery is pure,doesn't have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
- Switch on the stove and keep on stirring well in a low-medium flame.
- Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel.(approx 4-5 min)
- Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
- Enjoy the pongal hot hot!!
I used achu vellam(jaggery like cubes)which is more sweet and gives less colour. Use salt while you cook the pongal,it will enhance the taste.
If you are using the round vellam/jaggery,then it has salt by it self,so watch out while you add salt.
MEDHU VADAI / ULUNDU VADAI ,SAKKARAI PONGAL
The only work/help I used to do before marriage,to my mom, if any festive days means, that would be grinding and making vadai. My mom used to tell how,and i will grind and make as per her instructions.Then after 3-4 times,I used to do all by my self. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadai.
My mom used to make vadais with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I happened to see how vadai is made in hotel/restaurants…with out using anything,just using our one hand make beautiful vadais that looks so cute….From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its difficult,once u get to know the correct trick,you will be able to do with ease.
I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benefitted. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my profile.I will send you the link that I have uploaded in You tube. The reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took from my mobile.
And this post is especially for my two close friend’s request,one, sangeeta and then my Sis in law.
. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadai. My mom used to make vadais with a piece of banana leaf or a polythene cover, for making shape of vadai. But once I happened to see how vadai is made in hotel/restaurants…with out using anything,just using our one hand make beautiful vadais that looks so cute….From then I started making like that.Its less mess and easy too than using banana leaf or anything else.What u need is practice. No no,don't think its difficult,once u get to know the correct trick,you will be able to do with ease.
I could not take pictures while making sooo detailed,but have done whatever i can do with my one hand,so that beginners could be benefitted. If anybody sees this post and want to see a video,please mail me to my mail ID,given in my profile.I will send you the link that I have uploaded in You tube. The reason why I have not linked here is,so many of you already know and I need not bore you right? And also the video quality is not up to the mark since I took from my mobile.
And this post is especially for my two close friend’s request,one, sangeeta and then my Sis in law
. Ingredients:
(Makes approx 20 medium sized vadais)
If you are making for any festival, Make few without onion to offer God. Then add onion to remaining batter.
| Urad dal/Ulutham paruppu | 3/4 cup |
| Small onion,shallots(or Big onion – 1) | 10 –12 nos. |
| Green chillies | 2 nos. |
| Ginger | 1 inch piece |
| Coriander leaves | 2 tblsp,chopped. |
| Curry leaves | A sprig |
| Asafetida | 3-4 pinches |
| Salt | As needed |
| Water | (less than) approx 1/4 cup |
How to make medhu vadai / ulundhu vadai video
Method:
- Soak urad dal for 1 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
- Grind urad dal with only little water till fluffy. Please note the following points:
a) Add urad dal little by little(no water),while the grinder is running.
b)Just sprinkle water now and then to avoid jamming of the grinder.
c)Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container.
d)This whole process takes around 12-15 minutes,you will get a fluffy white batter. - Now chop onions,ginger,green chillies,coriander and curry leaves and add all these to the batter along with salt and asafetida.(You can add ginger and green chillies while you are grinding the batter itself,if you don’t want to come in mouth.If you decide so,first add ginger and chilles,then urad dal.)
- Now mix well,keep aside and heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
- Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
- Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
- Serve hot with sambhar/coconut chutney.
Notes:
|
Sakkarai Pongal:
Today is Aadi velli,So I made the above vadais and sakkarai pongal. This is my 100th post too!! I thank all of the blogger friends who give their lovely comments,which encourage me a lot! I also have my friends who read my blog silently,I thank them too …Please continue with your support!! Ingredients:
| Raw rice | 1/2 cup |
| Moong dal/Paasi paruppu | 3 tblsp |
| Ghee | 4 tblsp |
| Milk | 1/2 cup |
| Cashews | 6-8 nos. |
| Jaggery | 3/4 cup - 1 cup |
| Elachi | 1 no. |
| Raisins(optional) | 1 tsp |
| Nutmeg powder(optional) | 2 pinches |
| Pachai karpooram(optional) | A pinch |
| water | 1 & 3/4 cups |
| Salt | 2 pinches |
Method:
- Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
- Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
- Once the pressure is released,open and mix some more milk,just to mash and mix well.
- Powder the jaggery and if you think the jaggery is pure,doesn't have impurities or sand then you can add the powdered jaggery to the pongal directly.If you have impurities in it,then better just melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
- Switch on the stove and keep on stirring well in a low-medium flame.
- Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel.(approx 4-5 min)
- Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
- Enjoy the pongal hot hot!!
I used achu vellam(jaggery like cubes)which is more sweet and gives less colour. Use salt while you cook the pongal,it will enhance the taste.
If you are using the round vellam/jaggery,then it has salt by it self,so watch out while you add salt.
Sunday, July 12, 2009
I don’t know when I started liking Jangri,but I love it like anything…That too,rose flavoured means I just love that divine smell…
My mom and I have tried one or two times back at home,before marriage,but never succeeded…
Recently when my mom visited to my place,she bought from Adyar anandha bhavan,the mini jangries,but that rose flavour was missing,as now a days,in sweet shops they use ghee for frying,mostly the ghee smell is dominating…then my mom suggested trying of my own…
Then I searched in you tube for videos for better understanding… Before also always this jangri will be in my back of mind and I have book marked our friend EC’s Jangris too…but you know,I was scared to try,if it doesn't comes out well… But when I saw Vah chef’s video,It gave me a lot of confidence and as my mom was with me we decided to try it out..I got a overall idea from the video and made one day!! To Our surprise it was not bad at all and we all were satisfied-that includes my husband(who is not fond of jangris), and my son,who loves it just like me
.It was very easy for me to make jangri,this is the fourth time I am making….but you know very difficult to take pics,gazillion times i had to wash hands and take pics…
.But its okay,its for my future reference and for you all,so I can forget abt it 
.And I am assuring you all,that it will come out well if tried with interest…Not very complicated!! Do try it once and let me know
.
Ingredients:(yields 30 medium sized jangris)
| Whole white urad dal/Muzhu ulutham paruppu | 3/4 cup |
| Rice flour (optional) | 1 tsp |
| Orange food colour | 1/2 pinch |
| Salt | A pinch |
For Sugar syrup:
| Sugar | 3/4 cup |
| water | Just to immerse the sugar |
| Lemon juice | 1/2 tsp |
| Rose essence | 4 drops |
| Orange food colour | A pinch |
Method:
- Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth).Mix a pinch of salt,food colour and rice flour(if desired) and mix well.
- Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes.Add lemon juice,food colour and lastly essence and mix well and switch off the stove. Take a zip lock cover and make a hole with a thin nail as shown in the picture.The hole should be very tiny.
- Fill half the cover with the batter and first practice doing in a plate…Draw two circle as shown and over it,draw small swirl like circles over it.Just practice 2-3 times you will get it right.
- Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
- The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.
- Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. I used Chop sticks for this,which works out very well.You can use the one they use for turning paniyaram…Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate.Give a 1/2 hour standing time.
Ready to enjoy!!!
This is like my long time dream come true,I am satisfied with the taste,so if you too carve for jangris,please do try at home and let me know….
.
notes:
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JANGRI
I don’t know when I started liking Jangri,but I love it like anything…That too,rose flavoured means I just love that divine smell…
My mom and I have tried one or two times back at home,before marriage,but never succeeded…
Recently when my mom visited to my place,she bought from Adyar anandha bhavan,the mini jangries,but that rose flavour was missing,as now a days,in sweet shops they use ghee for frying,mostly the ghee smell is dominating…then my mom suggested trying of my own…
Then I searched in you tube for videos for better understanding… Before also always this jangri will be in my back of mind and I have book marked our friend EC’s Jangris too…but you know,I was scared to try,if it doesn't comes out well… But when I saw Vah chef’s video,It gave me a lot of confidence and as my mom was with me we decided to try it out..I got a overall idea from the video and made one day!! To Our surprise it was not bad at all and we all were satisfied-that includes my husband(who is not fond of jangris), and my son,who loves it just like me
.It was very easy for me to make jangri,this is the fourth time I am making….but you know very difficult to take pics,gazillion times i had to wash hands and take pics…
.But its okay,its for my future reference and for you all,so I can forget abt it .And I am assuring you all,that it will come out well if tried with interest…Not very complicated!! Do try it once and let me know
. Ingredients:(yields 30 medium sized jangris)
| Whole white urad dal/Muzhu ulutham paruppu | 3/4 cup |
| Rice flour (optional) | 1 tsp |
| Orange food colour | 1/2 pinch |
| Salt | A pinch |
For Sugar syrup:
| Sugar | 3/4 cup |
| water | Just to immerse the sugar |
| Lemon juice | 1/2 tsp |
| Rose essence | 4 drops |
| Orange food colour | A pinch |
Method:
- Soak urad dal for 2 hrs and grind with very little water as we do for grinding vadas.( Approximately less than 1/4 cup).The batter should be fluffy and smooth).Mix a pinch of salt,food colour and rice flour(if desired) and mix well.
- Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes.Add lemon juice,food colour and lastly essence and mix well and switch off the stove. Take a zip lock cover and make a hole with a thin nail as shown in the picture.The hole should be very tiny.
- Fill half the cover with the batter and first practice doing in a plate…Draw two circle as shown and over it,draw small swirl like circles over it.Just practice 2-3 times you will get it right.
- Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
- The oil should not get fully heated,when it starts forming small,small bubbles in the bottom,then draw jangris in the oil,repeat the same to make many.
- Once the jangris gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup. I used Chop sticks for this,which works out very well.You can use the one they use for turning paniyaram…Dunk the fried jangris in hot sugar syrup for 1-2 minutes and take out carefully and arrange it a plate.Give a 1/2 hour standing time.
Ready to enjoy!!!
This is like my long time dream come true,I am satisfied with the taste,so if you too carve for jangris,please do try at home and let me know…..
notes:
|
Wednesday, July 8, 2009
BHAJI RECIPE FOR PAV
I remember,the first time when I ate Pav bhaji in my home town Salem,in a restaurant called Salem cafe.The very instant I fell in love with pav bhaji 
.I love the butter smell in both the Pav(Bread)and the Bhaji….But never knew I will make of my own! But if I knew this is so simple to make,I would have made this long time before and made very often…But its okay,better than be late than never right…?
When I saw in my sis in law’s blog,from that time I wanted to try,even my friend Sangeeta asked me to try and gave a pack of MTR Pav Bhaji Masala.I simply followed the recipe given in the back side of the pack..And it came out really very well…please do try and let me know if I am wrong!!
Ingredients:
| Potato | 2 nos.big |
| Beans,carrot,green peas,cauliflower- all chopped | altogether 1 cup |
| Onion,chopped | 1 no. big |
| Capsicum | 1 medium sized |
| Tomato,Chopped | 2 nos. medium sized |
| Green chilli,slit into 2 | 2 nos |
| Ginger garlic paste | 1 tsp |
| Butter | 3 tblsp |
| Red Chilli powder | 1/2 tsp |
| Pav Bhaji masala MTR | 2 tsp |
| Salt | As needed |
| Fresh lemon | As needed to squeeze on top |
| Pav/white bread/Buns | As needed |
| Onion and coriander leaves,chopped | As needed for garnishing. |
Method:
- Pressure cook the potatoes(peel the skin of potatoes and chop them just like other veggies) and other chopped veggies together with little water,upto 3 whistles in pressure cooker.
- Mash nicely with a potato masher and set aside.
- Heat a broad pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste goes off.
- Then add the capsicum and fry for a minute,then add tomatoes,salt,pav Bhaji masala and red chilli powder.
- Fry till tomatoes turns soft and mushy and then add all the veggies,stir well.
- Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter if desired.
- Bhaji is ready now!
- Garnish with finely chopped onion,coriander leaves and squeeze lemon as needed and spread the bhaji in between a well golden roasted buns/Pav/bread and enjoy hot!!
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PAV BHAJI
BHAJI RECIPE FOR PAV
I remember,the first time when I ate Pav bhaji in my home town Salem,in a restaurant called Salem cafe.The very instant I fell in love with pav bhaji .I love the butter smell in both the Pav(Bread)and the Bhaji….But never knew I will make of my own! But if I knew this is so simple to make,I would have made this long time before and made very often…But its okay,better than be late than never right…?
When I saw in my sis in law’s blog,from that time I wanted to try,even my friend Sangeeta asked me to try and gave a pack of MTR Pav Bhaji Masala.I simply followed the recipe given in the back side of the pack..And it came out really very well…please do try and let me know if I am wrong!!
Ingredients:
| Potato | 2 nos.big |
| Beans,carrot,green peas,cauliflower- all chopped | altogether 1 cup |
| Onion,chopped | 1 no. big |
| Capsicum | 1 medium sized |
| Tomato,Chopped | 2 nos. medium sized |
| Green chilli,slit into 2 | 2 nos |
| Ginger garlic paste | 1 tsp |
| Butter | 3 tblsp |
| Red Chilli powder | 1/2 tsp |
| Pav Bhaji masala MTR | 2 tsp |
| Salt | As needed |
| Fresh lemon | As needed to squeeze on top |
| Pav/white bread/Buns | As needed |
| Onion and coriander leaves,chopped | As needed for garnishing. |
Method:
- Pressure cook the potatoes(peel the skin of potatoes and chop them just like other veggies) and other chopped veggies together with little water,upto 3 whistles in pressure cooker.
- Mash nicely with a potato masher and set aside.
- Heat a broad pan with butter,add onion and ginger garlic paste,fry till onion turns transparent and raw smell of the ginger garlic paste goes off.
- Then add the capsicum and fry for a minute,then add tomatoes,salt,pav Bhaji masala and red chilli powder.
- Fry till tomatoes turns soft and mushy and then add all the veggies,stir well.
- Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter if desired.
- Bhaji is ready now!
- Garnish with finely chopped onion,coriander leaves and squeeze lemon as needed and spread the bhaji in between a well golden roasted buns/Pav/bread and enjoy hot!!
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