Friday, April 10, 2015

BAJRA ROTI - BAJRA BHAKRI ROTI - KAMBU ROTI- MILLET RECIPES

BAJRA ROTI - BAJRA BHAKRI ROTI - KAMBU ROTI- MILLET RECIPES
Bajra roti is very healthy dish & my favorite roti. I had this roti first time one of the famous restaurant at Wembley,London.That time I dont know which is best combination of this roti. I asked the chef about that, he told me ghee/butter and jaggery is the best combination . I made this roti first time ,It came out really well. First I tried to make this roti using the rolling pin. But it didn't work out as the shape and inconsistent texture . If you making big size roti, you need a proper experience. So i made small proper rotis.

Ingredients

Kambu flour/ Bajra flour/pearl millet-1 cup
Salt- a pinch
Ghee-2 tbsp
Butter- for serving
Jaggery- for serving
Warm water- as required

Method

Take a bowl, add bajra flour,salt & mix well. Add warm water slowly & mix well. (adding water is very important).
Make a soft dough & keep it aside for 15 mins for resting.
Take a foil or banana leaves ,add small portion of bajra flour and wet your hand & slowly flatten it.(Pls dont use oil)
Heat the tawa, add the flattened bajra roti, cook it both sides with little ghee.
Serve with butter & jaggery.

Sunday, March 29, 2015

CUCUMBER PINEAPPLE SALAD

CUCUMBER PINEAPPLE SALAD

This is perfect refreshing salad  & appealing & delicious, easy to make.This is healthy salad & cools down the summer effect.You can add finely chopped mint leaves for added refreshment or sweet red chillies to add a tinge. Salad is always a healthy option. Adding pineapple and cucumber is best of weight loss.

Ingredients

Cucumber- 1 cup
Pineapple- 1 cup
Olive oil-1 tsp
Crushed pepper-a pinch
Salt-a pinch
Lemon Juice-a sprinkle
Sweet red chillies-1 no (optional)

Method

Deskin the cucumber & pineapple. Keep it aside.
Take a bowl. add olive oil, crushed pepper,salt,lemon juice, chopped sweet red chillies & mix well.This is the dressing of this salad.
Add cubed cucumber, pineapple & mix well.
Serve chilled. 

Friday, March 20, 2015

RIBBON PAKODA- NADA PAKODA

RIBBON PAKODA- NADA PAKODA
Ribbon pakoda is one of the best snack recipe. Normally its the one of the important dish of diwali recipes and my daughters favourite recipe.It is a best tea time snack as well.This is one of the spicy,crisp and easy to make Recipe.Instead of chilli powder, we can add ground pepper powder as well.

Ingredients

Gram flour/Besan- 1 cup
Rice flour-2 cups
Red chilli powder-2 tsp
Salt-to taste
Butter-1tbsp (room temp)
Hing-1/4tsp
Oil- for frying

Method

Take a bowl add rice flour,besan, redchillipowder, salt,hing,butter & mix well.
Add  water & make a soft dough.
Heat oil in a pan  & Take a murukku maker which is specialised equipment just for varieties of murukku. Place the dough in the bottom of the maker & squeeze by applying pressure from he top. Rotate by giving pressure to make it different shapes.
Allow to cook both sides.Keep this pakodas on air tight container.

Tuesday, March 17, 2015

PARUPPU VADAI FOR NEIVEDHAMS ( NO ONION NO GARLIC RECIPE)

PARUPPU VADAI  FOR NEIVEDHAMS ( NO ONION NO GARLIC RECIPE)
Paruppu  Vadai is famous lentil based fried appetizer.This vadai is only made during special auspicious occasions.. Normally Neivedhyam dishes doesn't have onions or garlic  . Alternatively we can equally made with tuvar dal as well. By adding coconut we can get different taste.

Ingredients

Channa dal-1 cup
Tuvar Dal-1/2 cup
Red chillies-2 no (Acc to taste)
Ginger-2 tsp
Curry leaves-1 sprig
Salt- to taste
Grated coconut-2 tbsp
Hing-a pinch
Oil- for frying

Method

Soak the dals min one hour & grind with red chillies, ginger,curry leaves,salt to a course paste.
Add hing, grated coconut & mix well.
Heat the oil for deep frying.Take a vadai flour & flatten it on hand or cover & deep fry it in hot oil.
Serve hot.

Sunday, March 15, 2015

NELLIKKAI URUKAI- GOOSEBERRY PICKLE-AMLA ACHAR- நெல்லிக்காய் ஊறுகாய்


NELLIKKAI URUKAI- GOOSEBERRY PICKLE-AMLA  ACHAR- நெல்லிக்காய் ஊறுகாய்
Nellikkai pickle is my favorite pickle. Normally My grandma used to make neer nellikkai(soaked gooseberries) and use the same soaked gooseberry to make this pickle. This is very best combination for curd rice. I always used to make mango pickle and Tomato garlic pickle. I have never made this for a while. Once when i called my mom, she told me the recipe. It came out really well & tasty.

Ingredients

Gooseberry-10 nos
Red chilli powder-2 tsp (acc to taste)
Fenugreek seed powder-1 tsp (roasted & ground)
Salt- to taste
Asafoetida- a pinch
Sesame oil-2 tbsp
Mustard seed-1 tsp

Method

Boil the goosebeery & remove the seed and keep it aside.
Add the chilli powder,fenugreek powder,salt,asafoetida to the goose berry.(dont mix it all becaz we need to add hot oil on top)
Heat the sesame oil, add mustard seed & allow to temper.
Add to the pickle & mix it well.Serve with Curd rice.

Wednesday, January 7, 2015

CAPSICUM SAMBAR -BELL PEPPER SAMBAR- குடமிளகாய் சாம்பார்

CAPSICUM SAMBAR -BELL PEPPER SAMBAR- குடமிளகாய் சாம்பார்
Capsicum sambar is my favorite sambar. It is a normal sambar & but the flavor is really nice.I always used to make this sambar only in green capsicum as i feel green capsicum is more flavorful than other colored capsicum.

Ingredients

Green Capsicum-1 no
Tomato- 1 no
Onion-1 no
Tamarind-small lemon size
Sambar powder-2 tbsp (Acc to taste)
Mustard seed-1 tsp
Fenugreek seed-1 isp
Channa dal-1 tsp
Cooked Tuvar dal-1 cup
Salt- to taste
Cilantro- 1 tbsp
Oil-1 tbsp

Method

Heat oil in a pan, add mustard seed, urad dal, channa dal & allow to temper.
Add diced onion,tomato, capsicum & sauté
Soak the tamarind  in water & squeeze the juice from it around  three cups. & add the tamarind juice to the kadai.
Add sambar powder,salt & allow to boil until all vegetables cooked properly.
Add cooked tuvar dal & allow to boil.
Garnish with coriander leaves.

Tuesday, January 6, 2015

POTATO PODIMAS RECIPE

POTATO PODIMAS RECIPE
Potato Podimas  is mashed potatoes tempered with spices & lemon Juice. It is little different from the regular potato curry . In this recipe neither chilli powder nor sambar powder is used to flavour.

Ingredients

Potato-500gms
G.chilles-3 no (chopped)
Ginger-1 tsp(chopped)
Curry leaves-1 sprig
Oil-1 tbsp
Mustard seed-1 tsp
Urad dal-1 tsp
Channa dal-1 tsp
Coconut-1/2 cup (grated)
Asafoetida-a pinch
Lemon - 1/2 

Method

Boil the potatoes & make it cool & deskin & mash it roughly.
Heat oil in a pan, mustard seed, urad dal,channa dal & allow to temper.
Add chopped green chillies,curry leaves,ginger & sauté
Add bolied potatoes ,salt & mix well.
Add grated coconut, lemon juice & mix well.
Serve hot with sambar & Rasam.

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