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Thursday, October 29, 2009
KOTHAMALLI THANNI/CORIANDER SEEDS TEA
This tea has medicinal values,my mom makes this now and then …and we like this very much.Especially when we have cold,this one soothes our throat and its very appetizing too…Also sometimes we feel pitham too much in our body and have drowsiness,vomiting sensation in empty stomach. This tea helps a lot for this problem.
Ingredients:
| Coriander seeds/Vara kothamalli/Daniya | 3 tblsp |
| Palm sugar or palm sugar crystals(pana vellam/karuppati or panag kalkandu) | 1 tblsp |
| Honey | 1 tsp |
| Lemon juice | 1 tsp |
| Ginger | 1 inch piece |
Method:
- Grind coriander seeds in mixer coarsely.
- Boil 2 cups of water and add the powdered coriander,crushed ginger,palm sugar crystals( I dint add,I added jaggery instead) and boil till 2 cups of water gets reduced to 1 cup.
- Strain to serving cup and squeeze the lemon and mix in the honey.
- Enjoy hot!! You can replace lemon with 2-3 tblsp of milk too !
Do try this,am sure you all will love this!
Sending this to Think Spice : Think Coriander seeds event , hosted this time at Priya’s easy N tasty recipes, originated at Sunita’s World!
Entry for Show your Lunch Box Event:
I clicked my hubby’s lunch box today to send to Divya’s event - Show me your lunch box!
His lunch box today had
Chayote/chow chow sambar-his favorite 
poosanikkai/Ashgourd rasavangi
Curd rice
ENTRY FOR EVENTS
KOTHAMALLI THANNI/CORIANDER SEEDS TEA
This tea has medicinal values,my mom makes this now and then …and we like this very much.Especially when we have cold,this one soothes our throat and its very appetizing too…Also sometimes we feel pitham too much in our body and have drowsiness,vomiting sensation in empty stomach. This tea helps a lot for this problem.
Ingredients:
| Coriander seeds/Vara kothamalli/Daniya | 3 tblsp |
| Palm sugar or palm sugar crystals(pana vellam/karuppati or panag kalkandu) | 1 tblsp |
| Honey | 1 tsp |
| Lemon juice | 1 tsp |
| Ginger | 1 inch piece |
Method:
- Grind coriander seeds in mixer coarsely.
- Boil 2 cups of water and add the powdered coriander,crushed ginger,palm sugar crystals( I dint add,I added jaggery instead) and boil till 2 cups of water gets reduced to 1 cup.
- Strain to serving cup and squeeze the lemon and mix in the honey.
- Enjoy hot!! You can replace lemon with 2-3 tblsp of milk too !
Do try this,am sure you all will love this!
Sending this to Think Spice : Think Coriander seeds event , hosted this time at Priya’s easy N tasty recipes, originated at Sunita’s World!
Entry for Show your Lunch Box Event:
I clicked my hubby’s lunch box today to send to Divya’s event - Show me your lunch box!
His lunch box today had
Chayote/chow chow sambar-his favorite
poosanikkai/Ashgourd rasavangi
Curd rice
Monday, October 26, 2009
I have had this cocktail two,three times and I just love this.The original recipe has white rum in it. Of course this is my Virgin version and we have the same(virgin pinacolada) in restaurants too 
. This cocktail has an awesome taste with the combination of pineapple and coconut flavor. And I know I have not done justice to the picture,I should have presented in a goblet rather than this ordinary glass…Hope you all will bear with me.
Ingredients: (Given here for 1 serving)
| Pineapple juice,fresh | 3 parts (1/2 cup) |
| Coconut cream /thick coconut milk | 1 part( approx. 2 & 1/2 or 3 tblsp) |
| Crushed ice | As needed |
| Soda water(Optional) | 1 part (1/4 cup) |
| Sugar | 4 – 6 tsp (as needed) |
Method:
- Blend everything in a mixer using Juice/inch/pulse option,till all gets mixed well.
- Serve immediately cold in chilled glass/goblet…
I used ready made coconut milk powder available in stores,you can use coconut cream available in stores too,also can add fresh coconut milk.
PINA COLADA
I have had this cocktail two,three times and I just love this.The original recipe has white rum in it. Of course this is my Virgin version and we have the same(virgin pinacolada) in restaurants too . This cocktail has an awesome taste with the combination of pineapple and coconut flavor. And I know I have not done justice to the picture,I should have presented in a goblet rather than this ordinary glass…Hope you all will bear with me.
Ingredients: (Given here for 1 serving)
| Pineapple juice,fresh | 3 parts (1/2 cup) |
| Coconut cream /thick coconut milk | 1 part( approx. 2 & 1/2 or 3 tblsp) |
| Crushed ice | As needed |
| Soda water(Optional) | 1 part (1/4 cup) |
| Sugar | 4 – 6 tsp (as needed) |
Method:
- Blend everything in a mixer using Juice/inch/pulse option,till all gets mixed well.
- Serve immediately cold in chilled glass/goblet…
I used ready made coconut milk powder available in stores,you can use coconut cream available in stores too,also can add fresh coconut milk.
Thursday, October 22, 2009
As I always make Suzhiyan for Diwali,the pooranam(stuffing) I always make a bit more than needed and keep refrigerated. After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli,but I have improved than before now! Thanks to Jugalbandhi,which have a good pictorial to learn the technique and have drool worthy and professional pictures as well :)
Ingredients:
(Makes 5-6 medium poli)
| Maida / All purpose flour | 1 cup |
| Pooranam(Stuffing) | As needed |
| Oil/Ghee | 4-5 tblsp |
| Luke warm milk | As needed |
| Salt | As needed |
Refer this post Suzhiyan for the preperation of the pooranam/stuffing.
Method:
- Mix oil and salt in the flour and mix thoroughly.
- Add luke warm milk and make into a smooth dough just like our chapati dough and keep covered for 1 hr to 3 hrs.
- Make equal sized ball of dough and the pooran too.
- Roll the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.
- Dust with flour and roll carefully till the dough spreads and covers the pooran as a thin layer.
- Heat tawa and grease with ghee/oil and cook on both sides till golden brown spots appear on both sides of the poli.
- Top with butter if desired and enjoy hot.
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POLI
As I always make Suzhiyan for Diwali,the pooranam(stuffing) I always make a bit more than needed and keep refrigerated. After few days I make poli which is my hubby’s favorite. I am not an expert in rolling poli,but I have improved than before now! Thanks to Jugalbandhi,which have a good pictorial to learn the technique and have drool worthy and professional pictures as well :)
Ingredients:
(Makes 5-6 medium poli)
| Maida / All purpose flour | 1 cup |
| Pooranam(Stuffing) | As needed |
| Oil/Ghee | 4-5 tblsp |
| Luke warm milk | As needed |
| Salt | As needed |
Refer this post Suzhiyan for the preperation of the pooranam/stuffing.
Method:
- Mix oil and salt in the flour and mix thoroughly.
- Add luke warm milk and make into a smooth dough just like our chapati dough and keep covered for 1 hr to 3 hrs.
- Make equal sized ball of dough and the pooran too.
- Roll the dough ball to a thick circle and place the pooran ball in the middle and cover it as shown in the picture.
- Dust with flour and roll carefully till the dough spreads and covers the pooran as a thin layer.
- Heat tawa and grease with ghee/oil and cook on both sides till golden brown spots appear on both sides of the poli.
- Top with butter if desired and enjoy hot.
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Friday, October 16, 2009
Wednesday, October 14, 2009
This is my family favourite snack,so made today as Deepavali snack! This is for my own reference and hope helps out who wants to try it out at home.
Ingredients:
| Gram four/kadalai mavu | 1 cup |
| Rice flour | 1/2 cup |
| Butter(at room temperature) | 1 tblsp |
| Hot oil | 2-3 tblsp |
| Ajwain/Omam | 1/8 cup |
| Salt | As needed |
| Oil | for deep frying |
Method:
- Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again .Filter this and keep aside.
- Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
- Then add water as needed(careful,needs very less) and mix well,form a sticky dough.
- Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
- Form a circle in the oil and make sure you don’t overlap.
- Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
- Drain in paper towel and repeat the process for rest of the dough.
8. Keep in an air tight container after cooling down,tastes best from the next day :)
Notes
- If you find it difficult to press through, then sprinkle a little water to loosen the dough.
OMPODI / PLAIN SEV | DIWALI SNACK RECIPES
This is my family favourite snack,so made today as Deepavali snack! This is for my own reference and hope helps out who wants to try it out at home.
Ingredients:
| Gram four/kadalai mavu | 1 cup |
| Rice flour | 1/2 cup |
| Butter(at room temperature) | 1 tblsp |
| Hot oil | 2-3 tblsp |
| Ajwain/Omam | 1/8 cup |
| Salt | As needed |
| Oil | for deep frying |
Method:
- Dry roast omam,just till warm and powder it in the mixer.Then add 1/4 cup water and grind again .Filter this and keep aside.
- Sieve gram flour and rice flour together and add salt,butter,hot oil and the omam extract and mix well.
- Then add water as needed(careful,needs very less) and mix well,form a sticky dough.
- Press through the ompodi/idiyappam press in heated oil(oil should be heated just right,i.e; if you add a pinch of dough it should raise up immediately,dont heat till oil fuming)
- Form a circle in the oil and make sure you don’t overlap.
- Turn carefully immediately and cook till the bubbles ceases(takes very less time,less than a minute)
- Drain in paper towel and repeat the process for rest of the dough.
8. Keep in an air tight container after cooling down,tastes best from the next day :)
Notes
- If you find it difficult to press through, then sprinkle a little water to loosen the dough.
Wednesday, October 7, 2009
My MIL makes this chutney sometimes when she have mint leaves at home. She make the best Idlies in the world according to me. Before marriage I used to hate eating idlies,my mom makes me dosas or idly upma as I don't like Idly.She too makes soft idlies,then too I started liking idly only after eating my MIL’s Idly… !
Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with time…Like wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu…
To Roast:
To temper:
Variation : You can also add a little coriander leaves along with mint leaves
Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with time…Like wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu…
Ingredients :
| Mint leaves | A fist full |
| Onion | 1 no.(medium sized) |
| Tomato | 1 no.(medium sized) |
| Coconut,grated | 1 1/2 tblsp |
| Salt | As needed |
| Turmeric | A pinch(optional) |
| Channa dal/kadalai paruppu | 1 1/2 tblsp |
| Red chili,long variety | 5-7 nos. |
| Oil | 1/2 tsp |
| Mustard | 1 tsp |
| Urad dal/Ulutham paruppu | 1 tsp |
| curry leaves | 1 sprig |
| Asafetida powder | A pinch |
| Oil | 1 tsp |
Method:
- Heat a kadai with oil and temper with the tempering items given and transfer to the serving bowl.
- Add channa dal and red chili and roast till dal turns golden brown.
- Add Mint leaves to it and sauté till the mint leaves just reduce in its volume.
- Transfer to a plate and set aside.
- Add the onion and tomato (add oil little too) and fry till onion turns transparent and tomatoes turn soft.
- Cool down and grind the roasted items with this onion,tomato and add turmeric,coconut and salt while grinding.
- Grind to a smooth paste with water according to your desired consistency and serve mixed with the tempered items.Enjoy with idly or dosa!
Variation : You can also add a little coriander leaves along with mint leaves
MINT LEAVES / PUDHINA CHUTNEY FOR IDLY DOSAS
My MIL makes this chutney sometimes when she have mint leaves at home. She make the best Idlies in the world according to me. Before marriage I used to hate eating idlies,my mom makes me dosas or idly upma as I don't like Idly.She too makes soft idlies,then too I started liking idly only after eating my MIL’s Idly… !
Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with time…Like wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu…
To Roast:
To temper:
Variation : You can also add a little coriander leaves along with mint leaves
Mint chutney,well,I am not a big fan of,but for a change, I would like to make and enjoy with soft idlies and dosas. Sometimes our taste changes with time…Like wise whatever I used to hate before,am liking now a days and I am wanting change in my regular menu…
Ingredients :
| Mint leaves | A fist full |
| Onion | 1 no.(medium sized) |
| Tomato | 1 no.(medium sized) |
| Coconut,grated | 1 1/2 tblsp |
| Salt | As needed |
| Turmeric | A pinch(optional) |
| Channa dal/kadalai paruppu | 1 1/2 tblsp |
| Red chili,long variety | 5-7 nos. |
| Oil | 1/2 tsp |
| Mustard | 1 tsp |
| Urad dal/Ulutham paruppu | 1 tsp |
| curry leaves | 1 sprig |
| Asafetida powder | A pinch |
| Oil | 1 tsp |
Method:
- Heat a kadai with oil and temper with the tempering items given and transfer to the serving bowl.
- Add channa dal and red chili and roast till dal turns golden brown.
- Add Mint leaves to it and sauté till the mint leaves just reduce in its volume.
- Transfer to a plate and set aside.
- Add the onion and tomato (add oil little too) and fry till onion turns transparent and tomatoes turn soft.
- Cool down and grind the roasted items with this onion,tomato and add turmeric,coconut and salt while grinding.
- Grind to a smooth paste with water according to your desired consistency and serve mixed with the tempered items.Enjoy with idly or dosa!
Variation : You can also add a little coriander leaves along with mint leaves
Monday, October 5, 2009
We make poricha(poritha to be more precise in Tamil) kuzhambu with different veggies and in two varieties,one is with coconut in it and the other with out coconut and called “ Raathiri poricha kuzhambu” ( Rathiri means “Night time”).
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has a nice flavor! I just love it. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…
Ingredients:
To grind:
To temper:
To Temper:
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has a nice flavor! I just love it
. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…Ingredients:
| Drumstick | 1 or 2 nos. |
| Moong dal/paasi paruppu | 1/4 cup |
| Sambar powder(ref. Sidebar) | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Tomato | 1,chopped |
| Asafetida powder | 2-3 pinches |
| Salt | As needed |
| Coconut,grated | 1/2 cup |
| Rice flour | 1/4 tsp |
| Mustard | 1 tsp |
| Urad dal/ulutham paruppu | 1 tsp |
| Jeera/jeeragam | 1 tsp |
| Curry leaves | 1 sprig |
| Chopped Shallots | 1 tblsp |
| Asafetida | 2-3 pinches |
| Oil | 2 tsp |
Method:
- Cut drumstick into long pieces that you have desired.
- Boil moong dal with tomato,turmeric,sambhar powder and after its half done add drumstick and salt.(If you are comfortable in pressure cooking,just add everything in a pressure cooker with just enough water and give 2 whistles,but I always mess up,either the moong will be uncooked or the drumstick will get broken,so I always be safe )
- Grind coconut and rice flour with little water and add to the cooked drumstick,moong mixture and give a boil.remove from fire.
- Season with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!
A SIMPLE PLANTAIN/VAZHAKKAI PORIYAL
This is very very very easy to make recipe,yet the flavor is really great! Can be made in a jiffy!
Ingredients:
| Vazhakkai/plantain | 2 nos. |
| Sambar powder(ref.side bar) | 1 1/2 tsp |
| Turmeric | 1/4 tsp |
| salt | As needed |
| Coconut gratings | 4-5 tblsp |
| Arisi kazhani/mandi(rice washed water) | 2 cups |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Oil | 1 tsp |
| Curry leaves | A sprig |
Method:
- Peel the skin of the plantains and cut them to ur desired,bite size pieces!
- Keep them immersed in Arisi mandi,till you cook it.Wash them thoroughly in it to remove the stickiness of the plantain.
- Boil it with enough water(just to immerse),sambar powder,turmeric and salt and cook just till done.Takes very less time,don’t over cook.
- Drain the water and keep aside.
- Heat a kadai and temper with the tempering items,followed by the cooked plantains and fry just for a minute to make it dry.
- Add the coconut gratings and fry for a minute, ready!!
MURUNGAKKAI PORICHA KUZHAMBU AND VAZHAKKAI PORIYAL
We make poricha(poritha to be more precise in Tamil) kuzhambu with different veggies and in two varieties,one is with coconut in it and the other with out coconut and called “ Raathiri poricha kuzhambu” ( Rathiri means “Night time”).
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has a nice flavor! I just love it. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…
Ingredients:
To grind:
To temper:
To Temper:
I love the one made with brinjal,my favorite veggie and also this with drumstick,equally,because,this has a nice flavor! I just love it
. My mom makes this often,but i rarely make coz I rarely buy drumstick! These drumsticks I have used is from India,when my BIL came here last week ,my FIL bought and passed it through him. When he was here I dint cook coz he does not like…Ingredients:
| Drumstick | 1 or 2 nos. |
| Moong dal/paasi paruppu | 1/4 cup |
| Sambar powder(ref. Sidebar) | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Tomato | 1,chopped |
| Asafetida powder | 2-3 pinches |
| Salt | As needed |
| Coconut,grated | 1/2 cup |
| Rice flour | 1/4 tsp |
| Mustard | 1 tsp |
| Urad dal/ulutham paruppu | 1 tsp |
| Jeera/jeeragam | 1 tsp |
| Curry leaves | 1 sprig |
| Chopped Shallots | 1 tblsp |
| Asafetida | 2-3 pinches |
| Oil | 2 tsp |
Method:
- Cut drumstick into long pieces that you have desired.
- Boil moong dal with tomato,turmeric,sambhar powder and after its half done add drumstick and salt.(If you are comfortable in pressure cooking,just add everything in a pressure cooker with just enough water and give 2 whistles,but I always mess up,either the moong will be uncooked or the drumstick will get broken,so I always be safe )
- Grind coconut and rice flour with little water and add to the cooked drumstick,moong mixture and give a boil.remove from fire.
- Season with the items under “To temper” table and brown the onions nicely and mix well and serve with rice!
A SIMPLE PLANTAIN/VAZHAKKAI PORIYAL
This is very very very easy to make recipe,yet the flavor is really great! Can be made in a jiffy! Ingredients:
| Vazhakkai/plantain | 2 nos. |
| Sambar powder(ref.side bar) | 1 1/2 tsp |
| Turmeric | 1/4 tsp |
| salt | As needed |
| Coconut gratings | 4-5 tblsp |
| Arisi kazhani/mandi(rice washed water) | 2 cups |
| Mustard | 1 tsp |
| Urad dal | 1 tsp |
| Oil | 1 tsp |
| Curry leaves | A sprig |
Method:
- Peel the skin of the plantains and cut them to ur desired,bite size pieces!
- Keep them immersed in Arisi mandi,till you cook it.Wash them thoroughly in it to remove the stickiness of the plantain.
- Boil it with enough water(just to immerse),sambar powder,turmeric and salt and cook just till done.Takes very less time,don’t over cook.
- Drain the water and keep aside.
- Heat a kadai and temper with the tempering items,followed by the cooked plantains and fry just for a minute to make it dry.
- Add the coconut gratings and fry for a minute, ready!!
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