Kaju Burfi( Cashew Nuts BKaju Burfirfi)

Kaju Burfi

• Powdered Cashew Nuts .....1 cup
• Sugar...................................1/2 cup
• Water..................................1/2 cup
• Ghee..................................3tsp

Kaju Burfi

Method

• Powder the cashew nuts with out water. 
• Boil 1 cup of sugar with water.till it forms one thread consistency.
• Add cashew nut powder and mix well.
• When it becomes like chapathi dough pour on a greased plate and spread.when it cools cut it in squares.

Coriander Chutney(Kothamalli chutney)

Coriander Chutney( Kothamalli Chutney )

Ingredients

Coriander............. 1 bunch
Urad dhal.................1/4 cup
Chana dhal..............1/4 cup
Red chilli..................12
Asafoetida...............small piece
Tamarind.................small lemon size 

Salt to taste

Method

Wash the coriander (kothamalli) leaves and chopped into small pieces.Fry the dhals, chilli asafoetida with 1tsp oil. 

When the dhals are fried, add tamarind and grind into powder 

Add coriander leaves,salt and sprinkle little water and grind into paste. 

Do not add more water.serve this chutney for dosa, idli and curd rice

Onion Chutney

Onion chutney

Ingredients

Onion........................4
Red Chilies................3
Mustard....................1 tsp
Green Chili................2
Salt to Taste

Method

Onion Chutney

Heat a pan with oil add onion, red chilli ,salt and green chilli for 5 minutes.

Grind this into a fine paste.

Heat a pan with oil add mustard seeds.when it crackles, add to the chutney..(if you wish you add 2 tomatoes when frying)

Tomato chutney

Chutneys are wet or dry having a coarse to fine texture.Chutneys are ground with mortar and pestle made of stone(Ammikal) in those days.Now we have grinder. various spices are added to chutneys.Tomatoes contain the carotain  lycopene one of the most powerful natural antioxidants.

Ingredients

Tomato...................1/2 kilo
Tamarind.................lemon size
Chana Dhal...............2tsp
Red Chili.................5
Green Chili...............5
Ginger......................2tsp
Hing.........................a pinch
Curry Leaves..............few
Mustard seeds..........1tsp
Oil...........................2tbsp

Salt to taste

 

Method

Heat a pan with oil add red chilli, chana  dhal 

Fry this for 3 minutes add green chillies, tomato, tamarind,hing and salt

Fry this till the tomatoes become tender.Grind this into a paste.
Heat  a pan with 1tsp oil add mustard seeds and curry leaves.

When the mustard seeds crackle add to the chutney

Coconut Chutney

Coconut Chutney is South Indian spicy side dish for idli/ dosa. This chutney is made liquid and solid. Liquid chutney is served with idli/dosa/upma. Solid chutney is served with rice.

Coconut Chutney

Chutney is the side dish for idli , dosas vadas ,pongal,upma etc.

Ingredients

• Grated Coconut……….....2 cups
• Green Chilies…………......4
• Tamarind …………..........lemon size
• Porikadalai/dalia………....2tbsp
• Ginger…………………..small piece
• Hing……………………a pinch
• Curry leaves……………..few
• Coriander leaves…………....3tbsp
• Mustard seeds…………..…1tsp
• Oil………………………….2 tsp
• Red chili whole………….....1
• Urad dal…………………....2 tsp 
• Salt

Method

• Grind coconut, chili tamarind , porikadalai salt hing ,ginger and coriander leaves into a fine paste adding warm water..
• Heat a pan with oil add mustard seeds, urad dal, whole red chili and curry leaves,
• When the mustard crackles add to the chutney.
• Keep the chutney in the fridge.
• Serve with hot idlis/dosas

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato.Finely Chopped.............2

Onion................................................1

Garlic................................................2

Baby Corn.........................................1cup

Carrots Finely Chopped........................2

Red Pepper Finely Chopped.................1

Vegetable Stock...................................2cups

Parsley...............................................2tsp

Oil.......................................................2tbsp

Salt and Pepper

Red Chili Powder............................1/2 tsp

Heavy Cream....................................1/2 cup

Thyme ..............................................1tsp

Method

Heat a pan with oil fry the onion,garlic.

Add all the vegetables ,vegetable stock red chilli powder, salt and pepper.and.cook for ten minutes.

When the vegetables are cooked add the heavy cream.

Heat them in simmer for about 25 minutes.Season with thyme and parsley.Serve hot.

Avocado Soup

Avocado soup

Ripe Avocado.........................2

Vegetable Stock.... .................2cups

Yogurt.....................................2cups

Lemon Juice.............................1tsp

Lemon Zest.............................1tsp

Garlic......................................1

Cucumber Finely Chopped.......2tbsp

Scallion..Finely Chopped............3tbsp

Olive Oil....................................2 tbsp

Parsley Chopped.........................1/4 cup

Method

Peel 1 avocado, remove the pit and puree in blender. 

Add yogurt vegetable stock lemon juice zest, garlic and parsley.blend it till you get a smooth paste.
Chill the soup and slice the other avocado, scallion and cucumber decorate on it.

Kurippu

Tips

If you have boiled spinach in excess water,do not throwaway.Add some salt and drink(full of vitamins)
powdered aval(puffed rice) may be used for coating cutlet

Hard gulab jamun will be soften by pressure cooking less than one whistle.

While making dosas rub the tawa well with oil.Pour oil inside ,outside, and border of dosas. Dosas will come out nicely.

Red Lentil Soup

Red lentil soup

Ingredients

Red lentil...................1cup
Onion.........................1
Vegetable Stock..........2cups
Olive Oil.......................2tbsp
Garlic..........................1
Cumin Seeds...............1tsp
Tomato Puree............1cup
Black Pepper.......... 1tsp
Coriander Leaves........few
Salt to Taste

Method

Heat a pan with olive oil add ,cumin seeds,chopped onion garlic and fry it till it becomes tender. 

Add red lentils and stir well. Pour the vegetable stock simmer for 15 minutes.

Last add salt and tomato puree. Let it boil for about 25 minutes

.Let it cool. Using blender puree the soup and garnish with coriander leaves.

Rava Ladu (Semolina Ladu)

Sweet 

Rava Ladu.This sweet is very easy to prepare with less ghee.

Rava Ladu

Ingredients

Rava.................... 2 cups
Sugar...................2 cups
Ghee....................1/2 cup
Grated Coconuts.....1/2 cup
Cardamom powder...1 tsp
Cashew nuts............7
 

Method 


Heat a tava with ghee and roast the rava(semolina),till it gives out aroma. 
Add the coconut and roast 10 more minutes. 
Mix sugar and 1 cup water and boil it, till it becomes one string consistency. 
Add the rava, coconut mixture into it and heat for 5 more minutes and turn the heat off. 
Stir it nicely. After 20 to 30 minutes it becomes thick and add cardamom powder and nuts, make the ladus.

Thirattipal (Palkova)

Thiratti pal(Palkova)

Palkova(Thirattipal) 

Ingredients 

Condensed Milk .......... 1 tin
Yogurt............................3tsp
Ghee................................1tsp 

Method 

Mix everything in a microwave bowl.
Keep this in microwave for five minutes.
Take it out, mix and again keep for three more minutes. 
Keep an eye on the mixture.
Remove, add the ghee and stir it. 
Keep three more minutes. When it becomes thick remove it.

Tip

Instead of yogurt use two tsp lemon juice

Measurements for making sweets

Measurements

Halwa.... ........................1cup flour.....3 cups sugar

Mysore Pak................. 1 cup besan..... two and half cups sugar

Burfi................................1 cup coconut.... 1 cup sugar

Maida cake.....................1 cup maida.....2 cups sugar

Laddu..............................1 cup besan....2 cups sugar

Palgova...........................1 litre milk...... 250gms sugar

When you make meduvada mix boiled potato withthe dal dough.Vada will be very crispy

Instant Halwa

Instant Halwa 

Ingredients 

Wheat flour...........1cup 

Sugar......................1 and 3/4 cup 

Badam(Soaked)....20 

Ghee.......................3/4 cup 

Cashew nuts and raisins few 

Method 

Grind the soaked badam with half cup of milk into fine paste.

Heat a pan with ghee,fry the flour till its raw smell goes away.

Heat another pan with little milk and sugar.

Add the badam paste Stir it nicely till it becomes a thick paste (the ghee slowly comes out of it). 

Lastly decorate with the roasted cashews and raisins.

Elai Adai with Chakkavaratti

 Elai Adai  with Chakkavaratti

 

This recipe is from Kerala. Jack fruit season we make the jack fruit jam (chakkavaratti) and keep for months..
When want to make adai, add coconut and make it. Very tasty food.

Ingredients

• Jack Fruit Jam (Chakkavaratti)...1cup
• Rice........................................1cup
• Banana Leaves.........................4 pieces.
• (one 8" by8" for one Adai)
• Grated Coconut.......................half cup
• Oil .........................................2tsp

Method

• Wash the rice and grind it with salt and water into spreading consistency.
• Steam slowly the banana leaves to make it tender to fold the adai.
• Heat a pan with jack fruit jam coconut to make it loose filling.
• This filling can be refrigerated for a month.
• Apply oil on the leaf and spread the rice dough as a thin layer and take 2 tsp of filling
• on the dough only half the portion.
• Then fold it into half, seal the edges and steam them for 20 to 25 minutes.
• Remove from the leaf.
• Enjoy the tasty elai adai.

Puran Poli(Sweet)

Ingredients

• Maida....................2 cups
• Chana Dhal...........1cup
• Sugar.....................1cup  
• Ghee......................2tbsp 
• Kesari Powder...... 1pinch
• Oil..........................half cup 
• Cardamom.............1/2 tsp
• Rice Flour............. 3tbsp

Method  

• Wash the chana dhal and boil it..
• When it is cooked remove the water then add the sugar , cardamom powder and .grind it in to a fine paste. 
• If it is liquid keep in microwave for 3 to 4 minutes and remove.  
• Mix maida, turmeric powder and salt make a smooth dough adding water. 
• Add the oil and keep for 2 hours.
• Divide the sweet dough into small balls to be stuffed into the dough. 
• Make a small chapathi with the dough keep the sweet filling in the center and seal the roll. 
• Make big thin chapathis with the help of rice flour
• Heat a griddle and cook the poli adding little ghee around the poli. 
• Turn the other side ,adding ghee when it is cooked.

Aval Puttu( Sweet Beaten Rice, Poha Puttu)

Aval puttu( very easy to prepare)
Prepare Time.......5min
Cook time.............10min
Serve.....................6

Aval Puttu

Ingredients

• Aval..........................2cups
• Jaggery.....................1cup
• Cardamom powder...1 pinch
• Coconut flakes...........few
• Ghee.........................1tsp

Method

• Fry the aval for 2 minutes and grind it fine. 
• Sprinkle with little warm water and mix it.
• It should be like rava.Cover and keep it for 5 minutes
• Heat a pan with little water add powdered jaggery and make syrup.
• Test it by dropping in water.It should be thick. 
• Put off the flame and add the aval, cardamom powder and mix it well.
• Fry the coconut flakes in ghee and add to the aval.
• Stir until it solidifies. Keep stirring till the water is absorbed.Puttu is well mixed with jaggery syrup and will appear in powder form.Very tasty aval puttu is ready. You can keep this sweet for more than a week.
  
  

Mysore Pak

Mysore Pak

Ingredients

• Sugar..........................2cups'
• Ghee...........................3cups
• Besan.........................1cup
• Cardamom Powder....1/2 tsp

Method

• Add 2 tbsp hot oil in the basan and nicely mix it.Sieve this into a fine powder
• Heat a pan with 1/2 cup water add the sugar.Stir it 
• Keep the hot ghee in one side.
• When the pagu is in one thread consistency.
• Stir it with one hand. and add the besan flour slowly. in between add the hot ghee. 
• Keep in medium flame. Continue this till the mixture leaves the side of the pan.
• Add cardamom powder..
• Pour this mixture into a greased plate.Cut into pieces.

Coconut Burfi

Coconut Burfi

Coconut Burfi

Ingredients

• Grated Coconut.........2cups
• Sugar.........................1cup
• Ghee............................2tsp

Method

• Heat a pan with coconut , sugar and half cup of water.
• Stir it well and add ghee.
• When the mixture leaves the sides of the pan, pour over a greased plate. 
• Cut into pieces when it cools down. 
• It is very easy to prepare

Rava Kesari (Suji Halwa)

Rava Kesari

Very easy to prepare.

Ingredients

• Rava(Suji).................1 cup
• Sugar.........................3cups
• Ghee..........................3tbsp
• Cashew Nuts.............6
• Cardamom Powder....1/2 tsp
• Kesari Powder.......... 1pinch

Method

• Roast the rava with one tsp ghee till it becomes little red.
• Heat a pan with 2 cups of water. 
• When the water boils, add the rava slowly or(pour the hot water on the rava and keep for 3 minutes) when the rava is fully cooked add the sugar, kesari powder ,cardamom powder and ghee
• Decorate with roasted cashew nuts.

Sarkarai Pongal

Sarkarai Pongal

Sarkarai Pongal

 






I will start my blog with a sweet recipe

 


Ingredients

• Rice ................................2cups
• Jaggery(powdered).... .....3cups
• Cashew Nuts...................7
• Ghee...............................3tbsp
• Cardamom Powder.........1tsp
• Coconut Flakes...............2tbsp

Method

• Cook the rice in pressure cooker.
• Heat a pan with half cup of water. 
• When the water boils add jaggery and stir it
• The jaggery should become thick syrup, add the rice and stir well to mix them.. 
• Add ghee .Add the cashew, coconut flakes roasted in ghee.
• Sprinkle the cardamom powder and pour the remaining ghee.
• This dish we prepare for naivedyam for poojas and festival days.