Facebook
facebook twitter pinterest youtube googleplus email rss

Navarathri 2014 recipes

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.
DSC_0833
            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.Big Hug.

TAMARIND RICE BY GAYATHRI

DSC_0836-1

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:

  1. Extract tamarind juice from tamarind.
  2. Roast the jeera and fenugreek/vendhayam separately with little oil & powder them.
  3. DSC_0814-1
  4. Heat kadai with oil and add all the tempering items in order.
  5. Add the finely chopped onion followed by whole garlic and fry till golden brown & add powdered Jeera & vendhayam.
  6. Add the tamarind extract,curry leaves,turmeric& salt. Add enough water and boil till gravy thicken & oil seems.
  7. Take cooked boiled rice and add salt & oil as require. Mix well the boiled tamarind gravy with rice.
  8. The measurement given here needs nearly 3 cups of cooked rice.
DSC_0827-1
You can pack this for travelling,wont get spoiled so soon..!

PULI SADHAM

Labels:

Thursday, July 23, 2009

Keerai-kootu-recipe            
   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 kootuLaughing. 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 oneWinking)
         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!!
DSC_0812

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_0787 [DSC_0560[2].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.
DSC_0792 DSC_0796
3. Add the ground coconut mixture and mix well,bring to boil.
DSC_0798 DSC_0801
6.Switch off the flame and now temper with the items given in the To Temper table in order.
DSC_0804
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!!
Keerai-kootu
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 Winking
dinner
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 :
  1. 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!
  2. If you already have the recipes in ur blog posted,  link all the recipes under one new post and give at least one picture with all of your cooked items,together.
  3. Also write for whom you cooked and why you cooked those dishes if you really want to!!
  4. 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 timeWinking

KEERAI KOOTU AND ANNOUNCING AN EVENT!!!

Labels: , ,

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 selfApplause. From then, vadai department is mine…That is from grinding ,cleaning the grinder,till making vadaiDay dreaming.
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 Big Hug.
DSC_0775
If you are making for any festival, Make few without onion to offer God. Then add onion to remaining batter.

Medhu vadai (Medu Vada) / Ulundu vadai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 2 Hours soak time    |  Cook time: 20 mins    Makes: 15 medium sized vada

Ingredients

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  As needed 

How to make medhu vadai / ulundhu vadai video

Method:

  1. Soak urad dal for 2 hour at least. (Use whole urad dal without skin(muzhu ulundu)for better result).
  2. DSC_0666
  3. 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.
  4. DSC_0743
  5. 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)
  6. Now mix well,keep aside and  heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt).
  7. Now wet your right hand well and make a small ball.
  8. DSC_0756
  9. And use ur thumb to make hole in the middle.
  10. DSC_0757
  11. and drop it in oil,(just invert the vadais over the oil and slightly shake ur fingers)
  12. DSC_0758
  13. Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
  14. DSC_0763
Notes:
  • If your vadai drinks so much oil,then it means you have added more water,reduce next time. Try adding any one of the following only one tsp to reduce vadai drinking oil-Rice flour or gram flour or Maida/all purpose flour.
  • Dont grind for too long,it will make your batter sticky and you could not shape the vadais.Keep in refrigerator and try after an hour.
  • A good variety/quality of urad dal also matters.
  • If you grind everything correctly,you will get a crispy vadai,no need to add rice flour or anything!!!

Serve hot with sambhar/coconut chutney.
  DSC_0765

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!! DSC_0783

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:

  1. Heat the cooker and add a tsp of ghee and fry the moong dal directly.Fry for a minute.
  2. Add the washed rice,half of the milk,water and pressure cook in medium flame for 4 whistles.
  3. Once the pressure is released,open and mix some more milk,just to mash and mix well.
  4. 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.
  5. Switch on the stove and keep on stirring well in a low-medium flame.
  6. Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.(approx 4-5 min)
  7. Add fried cashew,powdered elachi and the other optional ingredients lastly and mix well.
  8. Enjoy the pongal hot hot!!
DSC_0781 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 RECIPE (WITH VIDEO)

Labels: , , ,

Sunday, July 12, 2009

jangri-recipe

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 jangris,but that rose flavor 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 bookmarked 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 Batting Eyelashes.
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…Whew.But its okay,its for my future reference and for you all,so I can forget abt it Big Grin.
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 knowCool.
jangri-1

Jangri recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 Hours (soaking time)    |  Cook time: 45 mins    Makes: 30 medium jangri

Ingredients


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 

Prepare a slightly thin syrup for double soaking (optional)

Sugar  3/4 cup 
water  3/4 cup sugar 

Method:

  1. 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.
  2. j1-horz
  3. Heat the sugar with water just to immerse it and after it starts boiling,let it boil for 3-4 minutes. One string consistency will be right for this, but just when a string starts to form is enough( ilam kambi padham) .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.
  4. j2-horz
  5. 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.
  6. j3-horz
  7. Then heat a broad,flat bottomed pan(keep the flame in low) with only little oil say 1 inch depth.
  8. 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.
  9. j4-horz
  10. 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 (if in two syrups, then first in thin syrup for a minute, secondly in thick syrup) and take out carefully and arrange it a plate.Give a 1/2 hour standing time.
  11. j5-horz

Notes

  • Do not stir sugar syrup always as it will make sugar syrup crystallize.
  • Use grinder or a mixie which will give you a fluffy batter.
  • I dint used rice flour since my jangris were coming out nice without it too,use if you are grinding in mixer.Other wise not important.
  • Sugar syrup thickness : For thin syrup, you can boil for 8 minutes. For thick syrup, as mentioned in step 2.
  • While making hole in the cover, do not heat the nail red hot,just heat it a little and make a hole other wise,the hole will become big.
  • Oil should always be heated in low flame or low-medium flame,other wise,the jangris will blow to a bigger size and become brittle or soggy.
  • Use only flat bottomed pan,with less oil as mentioned.
  • If you want you can use ghee too but use 50 percent oil 50 percent ghee.
  • Jangri should be light enough to absorb the syrup,if its too heavy(dense), then it won’t.
  • Keep for a day if you dont feel that the sugar syrup is not absorbed well by jangris. 
  • And lastly,if you are not comfortable with drawing the jangri shape,please,do make a comparatively bigger hole and make mini swirl like rings as they give as mini jangris in some shops,it will come out very cute!

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…

jangri-2

JANGRI | JHANGRI RECIPE | DIWALI SWEETS

Labels: , ,

Wednesday, July 8, 2009

pav bhaji recipe
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 Love Struck.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…?

Pav Bhaji

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!!

Pav bhaji recipe

Recipe Cuisine: Indian  |  Recipe Category: Dinner
Prep Time: 15 mins    |  Cook time: 30 mins    Serves: 4

Ingredients


Potato  2 
Beans,carrot,green peas,cauliflower- all chopped altogether 1 cup 
Onion,chopped  1 
Capsicum  1 
Tomato,Chopped  2 
Green chilli,slit into 2  2 
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:

  1. 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.
  2. Mash nicely with a potato masher and set aside.
  3. 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.
  4. Then add the capsicum and fry for a minute,then add tomatoes,salt,pav Bhaji masala and red chilli powder.
  5. Fry till tomatoes turns soft and mushy and then add all the veggies,stir well.
  6. Simmer for 5 min and mash with a ladle so that all the veggies get mixed well, add butter if desired.
  7. Bhaji is ready now!

Note:

  • Veggies can be of your choice,u can add or reduce one or two….
  • I used burger buns here,which was very nice substitute to the pav buns…

Bhaji

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!

Buns spread with bhaji and topped with chopped onion and coriander leaves

PAV BHAJI | PAV BHAJI RECIPE

Labels: ,
Back from school Kids Snacks

pizza   spicy pizza   paneer tikka pizza   bread pizza cups   pasta muffins   pizza-buns-cut   masala buns  puffs   Bread corn rolls   Soya kheema toast   french toast   `aloo toast   chocolate sandwich   butter corn pastacheesy pasta   mac n cheese   1 min microwave cake   corn fritters   quasedilla   hot chocolate   nutella milkshakevanilla milkshake   nutella chapathi   aloo kathi roll   cookies   pancakes   crispy idli fry   cocktail idlies