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