Anjir/Dates Burfi (Figs/Dates Burfi)

Anjir/dates Burfi

Ingredients

• Anjir………................1cup
  
• Dates………...............1cup
  
• Nuts.............................1/2 cup
• Milk……….................2cups
• Sugar……...................2cups
  Ghee……....................2tbsp
  
• Cardamom powder…..1/2tsp

Method

Anjir/Dates Burfi

• Boil the milk and soak the chopped anjir and dates for an hour.
• Grind them coarsely, 
• Add sugar and cook in low flame add ghee in between. 
• When the dough becomes thick , add the crushed nuts and put in  a greased plate. 
• Cut them into when it is cooled down.
• 
  

Diwali Marundu(Lahium)

Marundu is made on Diwali day. Early morning after taking oil bath we eat 1tsp Layhium. I learnt this Layhium from my mother-in-law.It is very simple and helps in indigestion.

Ginger Lehiyam

Diwali Marunthu (Lahium)

• Tender Ginger..................... 1 big piece
• Dhania(Coriander Seeds)......1 cup
• Jeera.....................................1/2 cup.
• Ghee.....................................3 tbsp
• Jaggery..................................1 cup
• Methi Seeds...........................2 tsp

Method

• Roast the jeera, coriander seeds and methi for 5 minutes. 
• First powder the ingredients and then add  half cup of water and grind.
• Cut the ginger into small pieces, add to the mixture and make smooth paste.
• Add jaggery into this paste and boil it. 
• Add ghee while stirring. 
• All the water dries up and get thick paste. 
• It should not be sticky.
• This marundu is good for digestion.
• You can add other spices, but I like this way to make this recipe (My mother-in-law prepared this way).

Muringakai Elai Dhal(Drumstick Leaves Dhal)

Muringakai Elai Dhal

English name…..Drumstick Leaves.
Botanical Name….Moringa oleifera.
Sanskrit Name…..Shigru Patram.
Tamil Name……Muringakai.
Muringakai elai has many nutritional and mineral values. Here are some recipes.

Dhal

 
Ingredients

• Muringakai Elai………....1cup
• Moong Dhal…………….1cup
• Chili Powder……………1tsp
• Green Chili……………  3
• Turmeric Powder……….a pinch
• Asafoetida…………….. a pinch
• Salt to Taste….

Method

• Wash the leaves and chop them. 
• Cook the dhal in pressure cooker. 
• Heat a pan with oil add mustard seeds and cumin seeds.
• When it splutters add the leaves for three minutes add the dhal, salt , chili powder, green chili and asafoetida.Let it boil for three minutes. 
• It is very tasty dhal. Serve with rice or chapathi.

Rajastani Dish

Ingredients 

• Besan..........................1cup
• Chili Powder................1tsp 
• Turmeric Powder......... a pinch 
• Yogurt..........................1cup 
• Mustard Seeds.............1tsp 
• Cumin Seeds................1tsp
• Garam Masala.............1/2 tsp 
• Curry Leaves................few
• Coriander Leaves.........few
• Salt to Taste

Method

• Mix besan, salt ,chili powder and oil.
• Add warm water and make a dough.
• It should not stick on your hand.
• Make a long bar . Boil the water and drop the bar into the water..
• When it is cooked remove from water.
• Cut it into pieces. Heat a pan with oil add mustard seeds,cumin seeds,asafoetida,curry leaves and chili powder,
• When it crackles add turmeric powder, yogurt. garam masala, dhania powder and salt . When the pieces float in the gravy, remove to a serving bowl and add coriander leaves.

Palak Rolls

Ingredients

• Palak............................1 bunch
• Besan(Chickpea Flour)......3tbsp
• Chili Powder...................1tsp s
• Hing..............................a pinch
• Dhania Powder.............1/2 tsp
• Salt to Taste

Method
 

• Wash and cut the palak. Mix the besan, chili powder, hing and dhania powder.
• Add little water make thick dough.
• Make big balls with the dough and steam them.
• When they are cooled cut into pieces.
• Heat a pan with little oil add these piece and fry them.

Lemon Yogurt Shake

• Yogurt……………….2 cups
• Chopped Ginger……..1tsp
• Lemon Juice………….4tbsp
• Lemon Zest…………..1tsp
• Honey……………….2tsp
• Raspberries…………..¼  cup
• Green Grapes................1/4 cup

Method

• Blend all the ingredients together except berries and grapes
• Add ice, raspberries and grapes.

Thiruvathira Kali

Thiruvathira kali

This thiruvathira kali and Thalakam are the naivedyams for Lord Shiva on Thiruvathira Day. (Arudra day in Danur masam) Cooked vegetables with savory taste and sweet dish offered to Lord Shiva.
Kaikotti kali or Thiruvathira kali is popular folk dance performed by ladies on this day. Some keep fast and awake through out night playing, singing.

Ingredients

• Rice.........................1cup
• Jaggery.....................1cup
• Grated Coconut.........1/4 cup
• Cardamom Powder...1/4 tsp



Lord Shiva



T

Method

• Wash the rice and spread in a towel to dry. Dry roast the rice till it becomes golden brown. 
• Grind this rice coarsely. Heat a pan with 2cups of  water and jaggery.  
• When it boils add the  rice powder and mix  well .(you can keep in cooker too)
• When the rice is cooked add the coconut and cardamom powder.

Tips

Add soda with besan while making mysore pagu. The mysore pagu comes out crispy.

Add drops of lime juice making sugar syrup.The sugar pagu will not become hard (Mukkathu)

se 2 parts moongdal and 1 part kadalamavu for mysore pagu.

Add coconut milk with murukku/cheedai dough. they taste good.

If the burfi becomes hard,pwder it with roasted rava.Make ladus with this.

Mix kadala mavu with warm ghee/ dalda and add sugar syrup.There won't be any lumps in this while making mysore pagu...

Sabudana Vada(Sago vada)

Ingredients

• Sabudana....................1cup
• Green Chilies...............4
• Peanut Powder............1/2 cup
• Coriander Leaves........few
• Cumin Seeds..............1tsp
• Mashed Potato...........2salt to taste

Method

• Soak the sabudana for one hour and drain the water.
• Powder the peanuts into coarsely.
• Cook the potato and mash it.
• Chop the chili and coriander leaves.Mix all with salt, cumin seeds and make vadas. 
• Heat the oil and deep fry the vadas. Serve with mint chutney.

Last week winter

Winter 2010

This year we got good winter.The whole place looks white and our eyes enjoy this scenery.

Podalangai Koottu (Snake Gourd Curry)

Podalangai Koottu (Podaval koottu)

• Podalangai................................1
• Chana Dhal................................2tbsp
• Turmeric Powder.......................1/4 tsp
• Red Chili....................................2
• Cumin Seeds..............................1tsp
• Grated Coconut..........................1 cup

Podankai koottu

Method

• Cut the podalangai into small pieces.
• Boil the water and add the pieces, turmeric powder, chana dhal and salt.
• Grind the coconut , chili, and cumin seeds into fine paste.
• When the vegetable is cooked add the paste,
• Mix well. Heat  pan with oil add mustard seeds, urad dhal and curry leaves,
• When the dhal becomes red add to the curry.(Can add 2tbsp grated coconut  for frying, This is optional ).
• This is a side dish for chapathi, sambar/rasam rice.

Podalangai koottu(snake gourd curry)

Podalangai koottu (Podaval koottu)

Podalangai................................1

Chana dhal.................................2tbsp

Turmeric powder.......................1/4 tsp

Salt to taste..........................

Red chili....................................2

Cumin seeds..............................1tsp

Grated coconut.............................1 cup

Method

Cut the podalangai into small pieces.
Boil the water and add the pieces, turmeric powder, chana dhal and salt.
Grind the coconut , chili, and cumin seeds into fine paste. When the vegetable is cooked add the paste,
 Mix well. Heat  apn with oil add mustard seeds, urad dhal and curry leaves,
When the dhal becomes red add to the curry.(Can add 2tbsp grated coconut  for frying, This is optional ).
This is a side dish for chapathi, sambar/rasam rice.

Cleaning Tips

Dip a cloth on white vinegar and wipe of bathroom. Spray this on mildew, let it sit for a few minutes and then wipe.

our ½ cup of baking soda into the drain, and then one cup white vinegar. After some time pour hot water to clean the drain.

or windows spray bottle with one cup water plus 2 tsp lemon juice. You can also use white vinegar.

To clean the oven mix  2 tbsp dish wash liquid, 2 tsp borax and  2 cups of water. Spread the mixture inside the oven. Keep for half an hour. Then clean with a cleaning pad.

Vazhakai Bhajia (Banana Bhajia)

Eat this bhajias on rainy day with hot coffee/tea.

Ingredients

• Besan(Chick Peas flour)...........2cups
• Rice Flour................................2tsp
• Red chili Powder.....................2tsp
• Asafoedita...............................1tsp
• Raw Banana.............................2
• Salt to Taste
• Oil to fry

Vazhakai Bhajia

Method

• Remove the skin of the vazhakai and cut thin slices.
• Mix all ingredients adding water, make a dough.
• It should be like idli/dosa batter.
• Heat a pan with oil when the oil is hot, dip the vazhakai slice in the batter put slowly into the oil.
• Fry them both sides until golden brown.,
• It is very tasty and enjoy this once in a while.

Semiya Pudding (Sweet)

Ingredients

• Semiya.............................1 cup
• Sugar..................................2tsp
• Corn Flour.........................2tsp
• Strawberry Custard Powder....2tsp
• Panneer............................1 cup
• Powdered Sugar.............1cup
• Butter.................................1tsp
• Milk............................... 1 and 1/2 cup
• Saffron and Pistachios

Method

• Boil the water and when it boils add the semiya and cover the bowl for three minutes.
• Pour the semiya in a filter and add cold water on it.
• So that the semiya will not stick
• Grate the panneer , add powdered sugar and mix nicely.
• Add corn flour and milk . Mix it well.
  Add sugar in one cup milk and boil it.
• Take 1/2 cup milk add strawberry custard and mix it.
• Add this mixture into the boiling milk and stir it till it becomes thick.
  Add the semiya, butter and mix all together.
• Grease a tray with butter add the dough bake in oven 350 degree for 10 minutes.
• Spread the panneer mix on it and keep 5 more minutes in the oven.
• Garnish with pistachios and saffron and chill it.

Mirchi Ka Salan( Green Chili Curry)

Ingredients

• Long Green Chili................8
• Onion................................1
• Til (Sesame Seeds)............1tsp
• Peanuts..............................2 tbsp
• Coconut............................2tbsp
• Ginger Garlic Paste...........1tsp
• Chili Powder.....................1tsp
• Dhania Powder.................2tsp
• Turmeric Powder...............1/2tsp
• Jeera..................................1tsp
• Tamarind Paste..................1tsp
• Jaggery..............................2tbsp
• Salt to Taste

Method

• Roast the peanuts,sesame seeds and coconut with very little oil and grind into fine paste adding water. 
• Slit the green chillies. Heat a pan with little oil add jeera,chopped onion , chilies and fry them. 
• Add the paste fry them nicely till the oil comes up. 
• Add water, turmeric powder, chili powder, dhania powder and salt. 
• When it thickens add tamarind water, and jaggery. Let it boil for five more minutes.

Noolkol Masala (Kohlrabi Masala)

Ingredients

• Noolkol...................1
• Onion......................1
• Turmeric Powder.....1/2 tsp
• Roasted Peanuts......2tbsp

To Powder

• Red Chili.................4
• Coriander seeds......2tsp
• Pepper....................1/2 tsp
• Jeera.......................1/2 tsp
• Salt to Taste 

• 

Noolkool (Kohlrabi)

Method

• Clean the noolkol,peel the skin and cut into small cubes. 
• Boil with little water and turmeric powder. 
• Fry the chili, coriander, pepper jeera and powder them. 
• Heat pan with oil add the chopped onion, 
• When it is fries add the cooked noolkol,salt and powder.
• Mix them well. Lastly add coarsely powdered peanuts.