Wednesday, October 30, 2013

Halwa

Ingredients 

All purpose flour (Maida)                 1cup
Sugar                                              11/2 cup
Ghee                                              1/2 cup
Kesari Powder                                1 pinch       
Cashew nuts                                   6
Cardamom Powder                        1/2 tsp           
Method

Add 1cup water with the maida, kesari powder to make a thin batter.
There should be no lumps.
Boil in a low flame till it becomes thick.
Add ghee slowly till it leaves from all the sides.
Add roasted cashew nuts and cardamom powder.
Mix it well and put it in the greased plate.
When it cools cut into squares.

Tuesday, October 29, 2013

Puli Inchi

Prepare Time          5min
Cook time              10 min
Serve                     15
Ingredients
Green Chilies                           100 gm

Tamarind( imli),                         big lemon size
Inchi(ginger, ginger root)          1 big piece
Hing(Asafetida)                        1 tsp
Turmeric Powder                     1tsp
Mustard seeds                        1 tsp
Urad dhal                                2 tsp
Oil                                               3 tsp           
Salt to Taste



Jalapneo Puli Inchi













    Method.
    Soak the tamarind in 1 cup of warm water and remove the juice.

    Cut the green chilies and ginger into small pieces.
    Heat a pan with oil add mustard seeds, urad dhal and Chana dhal and fry. 
    When the dhal become red , add the chilies and ginger. 
    When the chilies fried little add the tamarind water, powdered jaggery Hing, salt, and turmeric.
    When the mixture is thick, cool and pour it into bottle. 
    This is a pickle. You can keep this pickle more than a month.
    Eat with curd rice, chapati and poori.
    Use jalapeno and make this pickle. Fry them well and add little more jaggery.
    It tastes very good.

    Sunday, October 27, 2013

    Aviyal

    Aviyal is a favorite food of Kerala and Tamil Nadu. It is a dish with all vegetables with coconut and green chilies. It is one of the dish in all festive occasions.




    Ingredients
    Cut Beans                     1 packet
    Capsicum                       1
    Potato                             2
    Cut Drumstick                  6
    Carrot                               2
    Grated Coconut                1cup
    Green Chili                       5
    Curd                             half cup or(you can use tamarind paste 1 tsp)
    Coconut Oil                   2 tsp
    Turmeric                      1/2 tsp
    Few Curry Leaves
    Salt to Taste
    Method.
    Cut capsicum, potato and carrot in julienne (long) pieces to about 2". 
    Boil all the vegetables(capsicum, potato, carrot, cut beans, drumstick)with little water.
    Add turmeric, tamarind (use two tbsp. yogurt instead of tamarind) and salt. Do not add more water
    Grind the coconut and green chilies coarsely.
    When the vegetables are cooked, add the ground coconut and curd. 
    Mix it well . It should be thick. 
    Add curry leaves and coconut oil. (If available, you can add raw banana, yam or snake gourd)

    Wednesday, October 23, 2013

    Tomato Rasam

    Prepare Time          5min
    Cook Time             10 min
    Serve                      5

    Ingredients
    Tomato Rasam

    Cooked Dhal              1cup
    Ripe Tomatoes              3
    Rasam Powder              2tsp
    Tamarind Paste             1/2 tsp
    Asafoetida                     small piece
    Curry Leaves                   few
    Coriander Leaves            few
    Ginger                           small piece
    Jeera                            1/2tsp
    Green Chili                   2
    Salt to taste.
    Method
    Boil the tomatoes, grind coarsely tomato, curry leaves and ginger.
    Heat a pan with water add tamarind paste, rasam powder, asafetida turmeric and salt.
    Boil till the raw tamarind smell goes.
    Add the tomato water to the rasam.
    Sprinkle coriander leaves and heat rasam forms frothy layer at the top
    Heat a pan with oil add mustard seeds, jeera and silted green chili.
    Remove from the heat and serve with rice, pappadam and curry.

    Tuesday, October 22, 2013

    Vazhakai Podimas


    Vazhakai Podimas
    • Prepare Time........................5 min
    • Cook Time............................10 min
    • Serve.......................................4
    Ingredients
    • Raw Banana........................6
    • Grated Coconut...................half cup
    • Green Chilies,......................5
    • Chopped Ginger..................2 tsp
    • Curry Leaves.......................few
    • Salt .....................................to taste
    • Mustard Seeds....................1 tsp
    • White Dhal (Urad Dhal).......2 tsp

    • See Kid-Friendly Halloween Desserts
    Method


    • Boil the bananas . When the colour of the banana skin becomes black remove the skin and grate it in grater.
    • Mix the coconut and chillies in a blender (only one round).
    • Heat a pan with oil add mustard seeds, urad dhal and curry leaves.
    • When the mustard splutters add the grated banana and coconut. Mix it well.
    • This is a side dish for sambar rice or rasam rice.

    Ada Pradhaman

    Prepare Time                     15 min
    Cook Time                         20 min
    Serve                                  6

    Ingredients For ada
    Fresh Rice Powder                    200gms
    Sugar                                        1/2 cup              
    Ghee                                       1tsp
    Small Plantain Leaves             6   
    Method
    Place the  plantain leaves directly on the gas and make them tender.
    Add rice flour, sugar and ghee make a dough not too thick not too thin.
    Sprinkle the dough with your hand on the leaves.
    Roll the leaves and tie them both sides with thread.
    Drop them in boiling water for 20 minutes.
    Remove them and put them in cold water and keep them in strainer.
    Cut the Adas into small.pieces
    (You can buy in Indian stores)
    Ada Pradhaman

    Ingredients

    Ada              1cup 
    Jaggery                        1/2 kilo
    Coconut                          2
    Cardamom Powder            1tsp
    Coconut Pieces            2tbsp
    Cashew Nuts                 2tbsp.
    Method

    Grate the coconut and extract the milk Melt the jaggery
    Fry the adas by adding ghee for few minutes.
    Add the jaggery to the adas and boil for ten minutes.
    Add the coconut milk and mix it well.
    When the  mixture is about to boil, remove from the flame.
    Add cardamom powder and roasted cashew nuts and coconut pieces.

    Sunday, October 20, 2013

    Chakka koottu (Jack Fruit Curry)

    Prepare time          10 min
    Cook Time              20 min
    Serve                      5

    Ingredients
    Chakka Koottu

    Chakka pieces                  2 cups
    Grated Coconut                1cup
    Red Chili                          2
    Turmeric Powder            1/2 tsp
    Cumin seeds                    1tsp
    Rice                                1tsp
    Mustard Seeds               1tsp
    Urad Dhal                       2 tsp
    Curry Leaves                   few
    Salt to taste.
    Method
    Cut the chakka pieces into small.
    Heat a pan with water add the chakka pieces.
    Add turmeric and salt, cook till it becomes tender.
    Grind the coconut,chili cumin seed and rice into a paste.
    Heat a pan with oil, add mustard, 2 tsp coconut, urad dhal and curry leaves.
    When mustard  crackles add to the koottu and mix well.

    Wednesday, October 9, 2013

    Navaratri Naivedyam Bonda

    Ulundu Bonda
    Snack with fried one
    Bonda

    Ingredients

    Urad dhal                            1 cup
    Green Chili                         1
    Coconut Flakes                 2  tbsp.
    Black Pepper corns            1 tsp
    Rice Flour                            1 tbsp.
    Curry leaves                       few
    Salt to Taste
    Method

    Grind the urad dhal, chili and salt into a fine paste with little water.
    Add pepper and coconut and mix well.
    Heat a pan with oil.
    Take little batter make a ball and drop in the hot oil
    Fry them golden brown.
    I make this for Navaratri as prasadam.

    Saturday, October 5, 2013

    Chakka Eriseri(Traditional Jack Fruit Curry)

    Chakka Eriseri(Traditional Jack Fruit Curry)


    Chakka Koottu

    Prepare Time                  10min         
    Cook time                         10 min
    Serve                                5
     Ingredients
    Chakka                            1/2 kg
    Grated Coco                   1 cup
    Red Chilies                      2
    Jeera(Cumin Seeds         1/2 tsp

    For Seasoning

    Grated Coconut.              2tbsp
    Mustard Seeds                1tsp
    Jeera(Cumin Seeds.)      1/2 tsp
    Curry Leaves few
    Method
    (Raw) jack fruit seed is removed from the thin outer part of chakka.  
    Cut these into small pieces. Boil 3cups of water adding chakka pieces and turmeric and salt.
    Grind the grated coconut. chili and jeera,  
    When the chakka is cooked add the ground paste and stir it well.
    Heat a pan with little oil, add grated coconut, mustard seeds jeera and curry leaves. 
    When the coconut become red add to the chakka eriseri. This curry is very tasty.
    Serve with rice.
    I tried with the frozen raw jack fruit and the chakka eriseri came out very well..