Tuesday, December 13, 2011

Potato Podimas

Ingredients

Podimas
Potato Podimas















  • Potato..............................4
  • Green Chilies....................4
  • Coconut...........................1/2 cup
  • Curry Leaves.....................few
  • Mustard Seeds.................1 tsp
  • Chana Dhal..................... 2 tsp
  • Salt to Taste

Method


  • Boil the potato, peel and mash.grind the coconut, curry leaves and green chilies coarsely.
  • Heat a pan with oil add mustard seeds and chana dhal.
  • When it crackles add the potato and coconut.
  • Mix well and serve with sambar rice.
  • (You can omit coconut and use this dough for potato vada)

Wednesday, November 30, 2011

Whole Wheat Pasta With Spinach.

Pasta
Whole wheat Pasta with Spinach
  • Pasta.................1 cup
  • Spinach.............2 cups
  • Basil..................1 cup
  • Walnuts.............1 cup
  • Olive Oil............1/2 cup
  • Pepper..............1 tsp
  • Salt to Taste

Method


  • Roast the walnuts for two minutes.
  • Boil water with salt and 1tsp oil. Add the pasta when the water boils and cook the pasta.
  • Remove the pasta  and filter.
  • Blend the spinach, basil and walnuts with olive oil.
  • Add this paste to the pasta pepper and  little salt .
  • Mix well, add olive oil and  cheese.
  • Very tasty and good for health

Monday, October 10, 2011

Milk Shakes for Kids

Banana Strawberry Shake


Shake/Smoothie
Banana Strawberry Shake


  • Milk........................1cup
  • Vanilla Ice Cream.....1 scoop
  • Banana....................1
  • Strawberry...............3

Blend all together in a blender


Chocolate Milk Shake.


  • Milk...................................1 cup
  • Vanilla Ice Cream...............1scoop
  • Chocolate Syrup.................1tbsp

Add all ingredients together and blend for a minute.

Thursday, September 29, 2011

Onion Tomato Raita

Vegetable pulav and  raita is the good combination. Raitas are very easy to prepare. You can make different kinds of raita using. cucumber/dhuthi. spinach. karela, yellow pumpkin, boondhi, and ladyfinger.


Raitha
Onion Tomato Raita

Onion Tomato Raita


  • Yogurt.....................1 cup
  • Chopped Onion......1/4 cup
  • Chopped Tomato....1/4 cup
  • Green Chili..............2
  • Mustard Seed.........1 tsp
  • Broken Red Chili.....2
  • Salt to Taste
  • Coriander Leaves

Method


  • Churn the yogurt and add the onion, tomato salt and green chili..
  • Mix well, Heat a pan with 1tsp oil, add the mustard and red chili.
  • When it crackles. add to the raita.
  • Sprinkle the chopped coriander leaves.

Friday, September 9, 2011

Pasi Parippu Payasam (Parippu Pradhaman)

Pasi Parippu Payasam is one of the delicious desserts in Kerala and Tamil Nadu. It is very simple to prepare. I always make this dessert  whenever  we invite our relatives to our house.


Pasi parippu payasam

Ingredients
  • Moong Dhal........................1 cup
  • Jaggery................................1 1/2 cup
  • Coconut Pieces...................2 tsp
  • Cashew Nuts......................2 tbsp
  • Cardamom Powder............1/4 tsp
  • Coconut Milk.....................1 tin
Method

  • Fry the moong dhal (pasi parippu) (dry) till it becomes red.
  • Cook the dhal adding enough water in pressure cooker for one whistle.
  • Then add jaggery and boil till it mixes well with the dhal. 
  • Add the coconut milk.It should not boil after adding milk. 
  • Heat a pan with 1tsp ghee add coconut pieces, cashews and fry till they become red. 
  • Add to the payasam Sprinkle cardamom powder.

Monday, August 22, 2011

Nai Appam ( Sweet Appam)

On Krishnashtami Day we make nai appam, vella cheedai, murukku, uppu cheedai and vella aval. Even  we make this appams for Karthika Deepam  festival. This sweet appam is offered as naivedyam to God most of the temples in Kerala.

Appam/Sweet
Nai Appam
Ingredients
Raw Rice                 1 cup
Vellam (Jaggery)      1 cup
Cardamom Powder 1/2 tsp
Ripe Banana           1/2
Coconut Pieces       2 tbsp.

Method

Soak the rice for about 2 hours and grind into fine paste adding the jaggery and banana.
Heat appakarai with ghee.
Add the coconut pieces and cardamom powder to the dough.
Drop one spoon dough into the kuzhi and cook one side
Cook in low flame.. Then turn the other side and cook.
You can dip a tooth pick to see whether they are cooked inside.
It tastes so good
Can be used oil instead of ghee
Instead of rice use wheat flour..

Wednesday, August 17, 2011

Good One


Happy moments….praise God
Difficult moments….seek God
Quiet moments… worship God
Painful moments…trust God
Every moment… Thank God


TREAT EVERYONE WITH POLITENESS
EVEN THOSE WHO ARE RUDE TO YOU
NOT BECAUSE THEY ARE NOT NICE
BUT BECAUSE YOU ARE NICE.
Author unknown

Monday, August 1, 2011

Podi Vakaikal( How to make sambar/Rasam powders)

Sambar Powder
Coriander Seeds........................ 100gms
Red Chilies.................................100gms
Chana Dhal.................................50 gm
Curry Leaves..............................Few
Fenu greek Seeds........................3 tbsp
Asafoetida..................................Small piece

Method

Fry all ingredients except asafetida with out oil.
Fry the asafetida with little oil and remove in paper towel.
Grind all together into a fine powder.
Store in an airtight container and use it for making sambar.

Rasam Powder
Red Chilies                     200 gm
Coriander Seeds           100 gm
Pepper                         50 gm
Cumin Seeds                 50 gm
Tur Dhal                        50 gm
Curry Leaves                 few
Asafetida                   Small piece

Method.

Fry all ingredients except asafetida and keep.
Heat a pan with 1tsp oil, add asafetida (Solid) and fry it.
Remove it to a paper towel .Powder all together into a fine powder.
Keep it in air tight container.

Friday, July 15, 2011

Peas Bhaji

Ingredients
Peas                           1cup
Grated Coconut          1/4 cup
Tomato                        2
Onion.                           2
Turmeric Powder            1/4 tsp
Mustard Seeds             1tsp
Jaggery Powder           2 tsp
Tamarind Paste             1 tsp
Coriander Seeds           2 tsp
Cumin Seeds                1 tsp
Red Chili                       5
Salt to Taste

Method

Fry coriander seeds, red chili and cumin seeds in oil and grind with coconut.
Chop the onions and tomatoes into pieces.
Heat a pan with oil add mustard seeds.
When it splutters add the onion, peas, and ground masala.
Fry for a few minutes add tamarind water, tomatoes , turmeric powder, and salt.
Cook till the peas are cooked well.
Add little jaggery powder. Mix well and serve with chapathi / rice.

Saturday, May 28, 2011

Morappam

Morappam can be made immediately if you have dosa batter.
Add spice and make appams.

Snack
Morappam








   




Ingredients

Rice                            3 cups
Urad Dhal                   1 cup
Coconut Flakes           2 tbsp.
Green chilies Chopped          2 tsp
Ginger Chopped             2 tsp
Curry Leaves               few
Asafetida                1/4 tsp

Method

Soak the rice and urad dhal together for 3 hours and grind , add salt and keep for overnight.
Next day add green chili, ginger, asafetida and curry leaves and coconut pieces.
Heat oil in appakarai ( appam vessel) and pour the batter in each pit( kuzhi).
When it becomes red turn the other side.
Remove when they are fully fried.
Eat hot and drink hot tea or coffee. 

Tuesday, April 26, 2011

Coconut Rice( Thenga Satham)

South Indian Coconut Rice(Thenga Satham)

This rice is very easy to prepare and tasty to eat. Adi pathinettam perukku, we make different types of rice. This coconut rice is one of them.


Cooked rice mixed with coconut
Coconut Rice
Ingredients


  • Rice.....................2 cups
  • Grated Coconut...1 cup
  • Urad Dhal..............2 tsp
  • Mustard seeds......1 tsp
  • Red Chili...............1
  • Curry leaves.........few
  • Roasted peanuts....1/4 cup
  • Salt to taste
Method


  • Soak the rice for about 15 minutes and cook.Left over rice work great too.
  • Heat a pan with oil add mustard seeds,once it starts spluttering, add urad dhal, red chili and curry leaves and coconut.
  • Fry  for 4/5 minutes add the cooked rice, salt and roasted peanuts(Use cashew nuts also).
  • Mix well  together.Serve hot.

Monday, April 18, 2011

Chinese Noodles

Chinese noodles is favourite among  everybody.

Ingredients


  • Chinese Noodles...............................1 packet
  • Sesame Oil......................................2 tsp
  • Minced Garlic..................................2 tbsp
  • Minced ginger..................................2 tbsp
  • Shredded Cabbage..........................1 cup
  • Corn................................................1/4 cup
  • Soy Sauce.....................................1 tbsp
  • Black Pepper..................................1 tsp
  • Chili Sauce to taste
  • Onions cut.....................................1 cup
  • Carrot cut in match sticks................1 cup
  • White Vinegar.................................1 tbsp
  • Chinese Sauce to taste
  • Chili sauce to taste
  • Soy Sauce
  • Bell Pepper cut.............................1 cup

Noodles
Chinese Noodles
Method


  • Boil the water adding little oil and salt.Put off the flame. 
  • Then add the noodle and cover it.
  • After some time remove the water and keep
  • Heat  a large wok with 1tsp oil add ginger/garlic, onion, carrots, bell pepper,cabbage and baby corn.
  • Toss them well. Add black pepper and noodles, white vinegar, chili sauce, 
  • Chinese sauce and salt. Mix them nicely so that all together mixed well.
  • Turn off  the flame sprinkle some spring onions.

Sunday, March 27, 2011

Palak Paneer

Ingredients
Curry
Palak Panneer


  • Palak.............................2 bunches
  • Onion.............................2
  • Green Chili......................2
  • Cumin Seeds...................1 tsp
  • Paneer............................1 cup
  • Tomatoes........................2
  • Chili Powder...................1tsp
  • Coriander Seed Powder...1tsp
  • Garam Masala.................1/2tsp
  • Fresh Cream...................2tsp
  • Salt to taste

Method


  • Wash and chop the palak.Cook the palak with little water.
  • Remove the water and keep.
  • Slice the onion and tomatoes.Heat pan with oil add onion and tomatoes and fry.
  • Grind all together with palak.
  • Heat a pan with oil add cumin seed(you can use garlic too),slit red chili,chopped onion and fry them.
  • Add chili powder ,salt, coriander seed powder and garam masala .When fired add ground paste, add the palak water into the mixture.Allow it to boil.
  • Mix the paneer cubes..
  • Remove from the fir add cream.(add grated cheese too) .Serve with rice/chapathi.

Tuesday, March 1, 2011

Mudira Chutney (Horsegram Chutney)

Mudira is very good for health. we make mudira puzhukku for kanji. Here I am giving the mudira chutney.

Ingredients

  • Mudira.........................1/4 cup
  • Red Chili......................6
  • Urad Dhal....................2 tsp
  • Asafoetida...................1/4 tsp
  • Tamarind Paste............1 tsp
  • Mustard Seeds............1 tsp
  • Curry Leaves...............few
  • Grated Coconut.........1 cup

Method

  • Roast the mudira till it becomes brown. Fry the chili and  dhal.Grind mudira ,dhal and chili. 
  • Then add tamarind, curry leaves salt, asafoetida and coconut. 
  • Mix well and transfer to a bowl.Heat  a pan with oil add mustard seeds.
  • When it splutters add to the chutney. 
  • This mudira chutney goes with rice, dosa,idli and chapathi

Monday, February 28, 2011

Badusha ( Diwali Sweet)

Ingredients
Sweet/Diwali
Badusha


  • Maida......................1/2 kg
  • Dalda/Ghee..............200 gm
  • Yogurt.....................50 gm
  • Sugar.....................1 and 1/2 kg
  • Baking powder.......1/2 tsp
  • Salt to taste




Method


  • Mix maida,baking powder, yogurt,ghee, salt and make a thick dough.
  • Cover and keep the dough in fridge for about 2 hours.
  • Heat oil or ghee to fry. Take little ball sized dough roll in the hand and flatten little and press at the center by the thumb.
  • Drop them  in the hot oil and fry them till they are golden.
  • Heat a pan with little water add the sugar and boil till it turns into one consistency.
  • Drop the cooled badushas one by one.
  • Keep in syrup about 15 minutes.
  • Then take them out and keep them in a tray
  • .You can see that all the badushas are coated by the sugar syrup.

Friday, February 18, 2011

Oats Pongal ( Oats Kichadi)

Oats Pongal.
My husband takes oats everyday.I want to try different varieties. This  time I tried with pasiparippu and it came out very well. My husband loved it.

Ingredients


  • Oats...........................................1 cup
  • Pasi parippu(Split Moong Dhal)...1 cup
  • Pepper/Cumin Seed Powder.....1tsp
  • Cashew Nuts.........................few
  • Cumin Seeds........................1tsp
  • Ghee.....................................1 tbsp
  • Chopped Ginger...................1tsp
  • Chopped Green Chili...............1 tsp


Method


  • Roast the dhal and oats for about 5 to 7 minutes.
  • Pressure cook them with enough water, salt and pepper/cumin seed powder.
  • Heat a pan with ghee add cumin seed powder,cashew nuts, curry leaves,ginger and green chili. 
  • When it fried add to the pongal.

  • ( Roast both dhal and oats separately and cook only moong dhal first and then add the oats and boil few more minutes).

Thursday, February 10, 2011

Lemon Pickle

Ingredients

Lemons.................10
Chili Powder.........4 tbsp
Asafoetida.............1 tsp
Sesame Oil..............3 tbsp
Methi  Powder........1tsp  
Mustard Seeds.........1tsp 
Salt to Taste

Pickle
Lemon Pickle

Method

Take the lemon juice from five lemons. 
Cut the lemons into pieces.
Add salt, lemon juice, chili powder, asafoetida and methi powder and mix well. 
Heat a pan and add mustard seeds and oil. 
When it splutters add to the pickle...Mix well and keep in a airtight bottle.

Medu Vada

Medu Vada
Snack
Medu Vada


















Ingredients


  • Urad Dhal............................2 cups
  • Rice.....................................2 tbsp
  • Chopped Curry Leaves..........few
  • Asafoetida.............................1 tsp
  • Pepper Corns.........................1 tsp
  • Chopped Ginger ....................1 stsp
  • Salt to Taste


Method


  • Soak the dhal and rice for about 5 hours. 
  • Drain all the water grind it with pepper  and salt in food processor or wet grinder.
  • If needed add very little water.The dough should be fluffy.
  • Dip your hand in water, take little dough, spread it, and make a hole in the middle and drop them into the hot oil. let it fry one side and turn the other side.
  • You can add chopped onions and coconut pieces in the batter and make vada.

Tuesday, February 8, 2011

Ulundhu Kozhakattai

Ulundu Kozhakattai

Ingredients

Urad Dhal…………….. 1 cup
Green Chilies………….3
Grated Coconut………. half cup
Ginger………………. 1 piece
Curry Leaves…………. few
Mustard Seeds……… 1tsp
Rice Flour………… ..1 cup
Water………………..1/2 cup
Oil ………………… 1 tsp
Salt ………………….1 tsp
Asafoetida……………half tsp
Green Chili...................2


Method
Kozhakattai
Ulundhu Kozhakattai


Soak the dhal for an hour and grind coarsely with chili and salt. 
Steam this mixture for 10 minutes.
Heat a pan with oil add mustard seeds,curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well.. 
Add coconut,chili and curry leaves and make small balls and keep. 
Boil the water in a pan and add oil, salt and rice flour,
Stir well with out forming lumps. 
When it becomes thick dough,cover and keep.
Knead the dough with little oil till it becomes smooth.
Make cups and place this dhal pournam and cover them. 
Steam all the kozhakattais for 10 minutes.

Vegetable Pulav

Ingredients


  • Basmati Rice.............1 cup
  • Water.......................2 cups
  • Cumin Seeds............1 tsp
  • Bay Leaves..............1
  • Clove.......................4
  • Cardamom...............4
  • Potato......................1
  • Carrot......................1
  • Peas........................1/4 cup
  • Beans......................10
  • Bell Pepper............1/2
  • Ginger Grated...........1 tsp
  • Garam Masala...........1 tsp
  • Green Chili.................2
  • Coriander Leaves......few
  • Cashew Nuts..............few
  • Salt to taste
 
Method


Rice Varieties
Vegetable Pulav




















  • Chop the vegetables.
  • Cut the potato into small cubes.
  • Heat a pan with oil add cloves, cardamom, bay leaves and cumin seeds.
  • When it is done add the rice and add all the vegetables and fry a little add the rice and fry 5 more minutes.
  • Add water, salt and  garam masala.
  • Cover the pan and cook.
  • When the rice is done sprinkle the roasted cashew nuts and coriander leaves.

Monday, February 7, 2011

Muringakai Elai Dosa(Drumstick leaves Dosa)

Muringakai Elai Dosa

Ingredients


  • Muringakai Elai.........1 cup
  • Raw Rice......................2 cups
  • Grated Coconut.........1/2 cup
  • Salt to Taste

Method
Dosa/Snack
Mutingakai elai Dosa



  • Soak the rice for 3 hours and grind with coconut to a nice paste. 
  • Add salt and the washed leaves. heat a pan , apply oil and make dosas.
  • Serve this very tasty dosas with coconut chutney.

Ellu Thogayal/Sesame Chutney

Ellu Thogayal

Ingredients


  • Ellu(Sesame Seeds)…1 cup
  • Red Chili……………..4
  • Tamarind…………….1/2 tsp
  • Salt to Taste 

Method


  • Fry the sesame seeds with out oil. 
  • Grind all together with salt adding little water.

Friday, February 4, 2011

Parippu Vada

Dhal Vada

Ingredients
Karakara vada/Snack/vada
Parippu Vada

Chana Dhal...................1 cup
Tur Dhal.......................1/2 cup
Urad Dhal.....................1/4 cup
Red Chilies....................5
Asafoetida......................1 tsp Salt to taste
Curry Leaves.................few
Coriander Leaves.............few
Onions...........................1

Method

Chop the onion into very small pieces.
Soak all the dhal for about 2 hours and Grind the dhal, chili,asafoetida, salt without adding water coarsely.
Mix the onion, curry leaves and coriander leaves.
Heat a pan with oil take little dough make a round shape and drop the vadas into the hot oil and fry them until they are golden

Serve with chutney

Wednesday, January 26, 2011

South Indian Poli

Puran Poli

Ingredients

Chana Dhal........................1 cup
Sugar.................................1 cup
Cardamom Powder...........1 tsp
Ghee..................................2 tbsp
Wheat Flour........................1cup
Salt....Little
Oil ..................................2 tbsp


Method

Make a soft dough with flour ,salt,water and oil .
Knead nicely and make big sizes balls and keep.

Soak the chana dhal for an hour and cook it.
Remove the water and make a paste with sugar.
Heat a pan with little ghee, add the paste and mix it well. .(stir continuously). 
When it becomes thick remove from the flame and let it cool.Make lemon sized  balls.
Take a dough roll it into 4' round and place the sweet ball at the center and  cover the middle part along with the ends. 
With the help of flour make  5" round.(like chapathi)
Heat a tawa and place the poli and cook it and turn the other side add ghee and cook.

Serve hot with ghee.

Monday, January 10, 2011

Ven Pongal ( Kichadi)

January 15 th is Pongal./Makara Sankranthi. We make venpongal, chutney and Sarkarai pongal for this festival.
Ven Pongal

Ingredients

Raw Rice...................1 cup
Split Moong Dhal.........1 cup
Pepper.....................1 tsp
Cashew Nuts..............10.
Chopped Ginger.........1 tsp
Curry Leaves..............few
Ghee...........................2 tbsp
Pepper Powder...........2 tsp
Salt to taste

Method

Heat pan and roast the moong dhal until roasted aroma released.
Wash the rice ,add the dhal with four cups of water in pressure cooker.
Heat a pan with ghee ,add cumin seed. pepper corns, ginger and curry leaves. 
Add the cooked rice salt and pepper powder.
Roast the cashew nuts add to the pongal. Mix well. 
Add little more ghee.

Ellu Orundai( Tilache Ladu )

Ellu Orundai(Tilache Ladu)
Maharashtrian  specially make this ladus on Makara Sankranthi Day.

Ellu Orundai (  Sweet Sesame Balls )

Sesame Seeds…………………..2 cups
Peanuts………………………..¼ cup
Powdered Jaggery………………..¾ cup
Ghee………………………………1 tbsp

Method

Roast the sesame seeds and peanuts separately. 
He at a pan with little water. 
When the syrup is one thread consistency add the peanuts and sesame seeds. 
Add the ghee and allow to cool. Shape it into small balls by applying little ghee on hands.

Thursday, January 6, 2011

Pazha Pradhaman

Pazha Pradhaman

Onam Sadya is not complete without payasam/pradhaman
This is Kerala's specialty sweet dish.We use  netranpazham with jaggery and coconut milk to prepare this pradhaman

Ingredients

  • Netranpazham.........................2
  • Powdered jaggery...................2cups
  • Coconut..................................1
  • Cardamom Powder.................1tsp
  • Thin coconut pieces.................1/4 cup
  • Ghee.......................................1tbsp

Method

  • Steam the netranpazham, remove the skin and mash them.
  • Grate the coconut and extract  the cream without adding water.
  • Add one cup of  water and extract the  first cup of milk  . .
  • Add one  more cup water  and extract  the second milk and keep.

  • Heat a thick tawa, add ghee netranpazham and jaggery.
  • Cook stirring till the mix come away from its sides.
  • Keep in low flame add the second of coconut milk and stir.
  • Slowly add the first extract of coconut milk.
  • Lastly add the cream and remove from the flame.
  • It should not boil.Fry the coconut pieces in ghee till brown.Add to the pradhaman.
  • Sprinkle the cardamom powder..

Wednesday, January 5, 2011

Puttu and Kadala Curry

This is the popular breakfast of Kerala people. 
Ingredients

Rice Flour...............1 cup
Grated Coconut.........1 cup
Warm Water.............1/2 cup
Salt to Taste
Puttu and Kadala Curry

Method

Roast the rice flour for 5 minutes.Mix rice flour and salt by sprinkling warm water keep mixing with hands.
The entire flour has to be wet.
( you can get ready made puttu rice flour at Indian stores)

Keep water in the bottom of puttu vessel.Take the puttu mould add 1 tsp of coconut first followed by4 tsp of rice flour then again 2 tsp of coconut. Keep layering to fill the mould.Close the lid

Keep the vessel on the gas . When the water boils the steam goes inside and cook the flour. Keep up to 4 minutes.take the vessel in hand . Use a skewer(it comes with the vessel) and push the dish out of the mould.
Eat the puttu hot with kadala curry.

Kadala curry 

Brown Chick peas.......1 cup
Tamarind Paste............1 tsp
Coconut......................3 tbsp
Red Chili.......................3
Coriander Seeds...........2 tsp
Chana Dhal......................1tsp
Turmeric Powder......1/2 tsp
Curry leaves..............few
Tomato ....................1
Onion .........................1
Salt to taste

Method

Soak the chick peas over night.Chop the tomato and onion. 
Fry the chili, coriander seeds and chana dal.Grind this with coconut and keep.
Cook the chick peas with salt .Add turmeric powder, tamarind paste,tomato and onion, 
Let it boil. When everything is cooked add the ground paste and curry leaves,
Eat hot puttu with this kadala curry.