Thursday, October 31, 2013

MULLU MURUKKU- MULLU THENKUZHAL -EASY DIWALI SNACK RECIPE

MULLU MURUKKU- MULLU THENKUZHAL -EASY DIWALI SNACK RECIPE

Ingredients

Raw rice- 4 cups
Moong dal-3/4 cup
Channa dal- 1 cup
Butter-1/4 cup (melted not ghee)
Salt- to taste
Black sesame seed- 2 tsp
Hing-1/4 tsp
Oil- for deep frying

Method

Dry roast the moong dal & channa dal separately 3-5 mins
Allow to cool & grind with raw rice.
Sieve the flour & do this process 3-4 times.this is murukku flour.


In a bowl add murukku flour, butter,salt, hing, sesame seed & mix well.
Add water slowly & make a soft dough.


Heat the oil for deep frying.
Put one handful of dough in the murukku  dough dispenser.


Take a flat spoon, squeeze the dough  on it & deep fry on a  medium flame.
Take it out and rest in a colander or paper towel.

MULLU MURUKKU- MULLU THENKUZHAL -EASY DIWALI SNACK RECIPE

Allow to cool & keep in a air tight container.

KESAR MILK BURFI- SAFFRON MILK CAKE- EASY DIWALI SWEET RECIPE


KESAR MILK BURFI- SAFFRON MILK CAKE- EASY DIWALI SWEET RECIPE

Kesar Milk Burfi - Simple and Rich  barfi  and Easy to make.

Ingredients

Khoa/mawa- 200 gms
Sugar 50 gms
Saffron- a pinch
Milk-2 tbsp
Ghee- 2 tbsp


Take a kadai, add mawa, sugar and mix well.
Simmer on a very low heat.


Soak the saffron in hot milk & Add saffron & mix well.

Cook until  it doesn't stick to the pan .& grease the ghee in a plate.
Add barfi  to the greased plate.
Allow to cool & make the small pieces.


Wednesday, October 23, 2013

KEERAI THANDU PORIYAL- GREEN LEAVES STEM CURRY

Keerai thandu poriyal - First time i am making this poriyal. It came out very well & tasted delicious..I love keerai thandu sambar & after making that sambar I had some left over so i came up with this which strongly resembles beans porial.

KEERAI THANDU PORIYAL-  GREEN LEAVES STEM CURRY

Ingredients

Keerai Thandu- 1 cup (washed & cut to batons)
Grated coconut-3 tbsp
Oil-2 tsp
Mustard seed-1 tsp
Urad dhal-1 tsp
Red chillies-1 no
Salt- to taste

Method

Heat oil in a pan, add mustard seed, urad dhal, red chillies & allow to temper.


Add keerai thandu ,salt  and mix well.

Add little water & cover with lid. & Allow to simmer & cook until soft.


Add grated coconut & mix well.
Serve with sambar, hot rice & ghee.

Tuesday, October 22, 2013

CURD RICE- THALICHA THAYIR SADHAM-BAGALA BHATH



CURD RICE- THAYIR SADHAM-YOGHURT RICE-BAGALA BHATH

Curd rice or yoghurt rice is a popular south indian dish.This is one of the common menu for lunch or dinner. Vanthaya mangai pickle is best combination of this thayir sadham.This is neivedham recipe commenly used in  temple .

Ingredients

Yoghurt- 1 cup
Cooked rice- 2 cups
Milk-1 cup
Salt- to taste
Oil-1 tbsp
Mustard seed- 1 tsp
Urad dhal- 1 tsp
Cucumber-4 tbsp ( chopped )
Mango- 3 tbsp ( chopped )
Hing-1/4 tsp
Curry leaves-1 sprig
Coriander leaves- 2tbsp ( chopped )

Method

Take a bowl add cooked rice & mash it with laddle.



Add yoghurt,salt & mix well.
Add milk  & mix well  & Add chopped cucumber,raw mango & mix well.



Heat oil in a pan, add mustard seed, urad dhal, curry leaves & allow to temper .and add to the rice.



Monday, October 21, 2013

FARSI POORI- FARSI PURI- EASY DIWALI SNACK

Farsi puri is a crispy flat bread.These puris are easy to make. we can store it for two weeks in an airtight container.It is very good afternoon tea snack.

FARSI POORI- FARSI PURI- EASY DIWALI SNACK

Ingredients

All purpose flour- 3 cups
Melted butter-3tbsp
Ajwain seed-1 tsp
Crushed pepper corn-1 tsp
Salt- to taste
Oil- for frying

Method

Take a bowl, add all purpose flour,melted butter,ajwain seed, crushed pepper,salt & mix well.
Add water slowly & mix well. & make a fine soft dough.
Rest the dough min 20 mins .



Divide the dough into even sized balls, dust flour & flatten it with rolling pin.
Take round shape cutter & cut into small roundells.
Using folk or knife, prick the puris.

Deep fry the puris & keep it in a airtight container.

Note: You can replace ajwain seed with cumin seed.

VENTHAYA MANGAI- EASY MANGO PICKLE- RAW MANGO PICKLE-INSTANT PICKLE

This is easy and simple to make. Normally we can use long mango variety .It is perfect and best combination for curd rice or any other rice .


VENTHAYA MANGAI- EASY MANGO PICKLE-  RAW MANGO PICKLE-INSTANT PICKLE

Ingredients

Raw mango-1 no ( finely chopped )
Fenugreek seed-2 tsp
Mustard seed-1 tsp
Turmeric powder-1 tsp
Red chilli powder-3 tsp ( acc to taste )
Salt- to taste
Hing-1/4 tsp
Sesame oil- 4 tbsp

Method

Heat sesame oil in a pan add mustard seed,fenugreek seed (venthayam ) & allow to temper.


Add turmeric powder, red chilli powder, hing & salt.
Turn off the stove & add chopped mango .


Mix well & check the seasoning.
Serve with curd rice or roti or any rice.

Sunday, October 20, 2013

KEERAI THANDU SAMBAR- GREEN LEAVES STEM SAMBAR

I am a big fan of  any sambar recipe.  First time i had this sambar, when my grandma prepared when I was young and she told me dont waste any part of vegetables. we have to use almost use every bit of any vegetables. That first time I had worries about the taste & how would it work but to my surprise it was awesome & always loved it.

KEERAI THANDU SAMBAR- GREEN LEAVES STEM SAMBAR

Ingredients
Keerai thandu-1 cup ( i used mulaikeerai)
Mustard seed-1 tsp
Channa dal-1 tsp
Fenugreek seed-1 tsp
Oil-1 tsp
Tamarind - small lemon size
Salt-to taste
Sambar powder-2 tbsp
Cilantro leaves-2 tbsp

Method

Soak the tamarind in warm water & squeeze the juice from it & make it around 3 cups.


Heat oil in a kadai, add mustard seed, channa dal,fenugreek seed & allow to temper.
Add keerai thandu & saute few seconds.

Add tamarind juice,sambar powder,salt & allow to cook.

Add cooked dhal & finish with cilantro.

Friday, October 18, 2013

PALAK POORI - SPINACH POORI


PALAK POORI - SPINACH POORI

Palak poori- I made this poori for my lovely daughter. She loves poori but not veggie. so i prepared palak poori for her. she loved it. 


Ingredients

Palak (spinach )-1 bunch
Wheat flour-2 cups
Salt- to taste
Oil- for frying

Method

Boil the water in a pan, add palak & allow to boil 3 mins & drain it .
Allow it to cool & squeeze the excess water & grind to a fine puree.


Take a bowl Add wheat flour, salt, ground  spinach & mix well.
Add little water & make a soft dough.


Allow to rest min 20 mins & Heat oil in a pan.
Make the small balls  in a dough, dust the flour.

Using rolling pin, flatten it & deep fry  both sides.


Serve hot with any subzi.

Tuesday, October 15, 2013

THENGAI PODI- COCONUT POWDER- தேங்காய் பொடி- EASY RICE MIX RECIPE

THENGAI PODI- COCONUT POWDER- தேங்காய் பொடி- EASY RICE MIX RECIPE

Ingredients

Fresh or frozen coconut- 2 cups
Urad dal- 1/2 cup
Red chillies-4 no ( acc to taste)
Hing powder-1/2 tsp
Salt- to taste.

Method

Heat the pan, add urad dhal & dry roast until golden brown.

Heat oil in a pan add  red chillies & roast it & keep it aside.



Heat the pan add coconut & dry roast until golden brown in medium flame.
Take a blender add red chillies, urad dal, hing, salt & grind to a coarse powder.



Finally blend with coconut & serve hot with rice.

Monday, October 14, 2013

OMA PODI- PLAIN SEV- NEYLON SEV- DIWALI SNACK RECIPES

OMA PODI- PLAIN SEV- NEYLON SEV- DIWALI SNACK RECIPES

Ingredients

Gram flour/Besan- 2 cups
Rice flour- 1 cup
Ajwain/carom seed- 2 tbsp
Hing-1/4
Turmeric powder-1/4 tsp (optional)
Salt- to taste
Butter or ghee- 3 tbsp
Oil - for frying

Method

Soak the Ajwain seed & grind to a fine paste with little water & strain it.



Take a bowl add rice flour, gram flour, turmeric powder, ajwain water, hing, salt, ghee & mix well.
Add more water if required to make a soft dough.



Heat the oil  & take the sev maker , put the soft dough in it.



Make the sev over the heat oil & deep fry both sides until well cooked.
Allow it to cool & store in an air tight container.


OMA PODI- PLAIN SEV- NEYLON SEV- DIWALI SNACKS RECIPES

Tuesday, October 8, 2013

METHI LEAVES SAMBAR - FUNEGREEK LEAVES SAMBAR - VENTHAYA KEERAI SAMBAR - வெந்தய கீரை சாம்பார்

METHI LEAVES SAMBAR - FUNEGREEK LEAVES SAMBAR - VENTHAYA KEERAI SAMBAR - வெந்தய கீரை சாம்பார்

Ingredients

Methi  leaves-1 bunch
Shallots-10 no (chopped)
Tomato-1 no (chopped)
Sambar powder- 2 tbsp
Mustard seed-1 tsp
Fenugreek seed-1 tsp
Channa dal-1 tsp
Oil-1 tbsp
Tamarind - small lemon size (Soaked)
Salt- to taste
Tuvar dal-1 cup (cooked)

Method

Heat oil in a pan, add mustard seed, fenugreek seed, channa sal & allow to temper.
Add  chopped shallots & sauté.



Add chopped tomato , methi leaves & sauté.
Soak the tamarind in water & squeeze the juice from it to make 3 cups.



Add tamarind water sambar powder,salt & allow to boil.
Add cooked tuvar dal & mix well.

 Allow to cook until done & serve with hot rice.

Monday, October 7, 2013

KALKANDU PONGAL- KALKANDU SADAM- CANDY RICE- கல்கண்டு பொங்கல்

KALKANDU PONGAL- KALKANDU SADAM- CANDY RICE- கல்கண்டு பொங்கல்

Ingredients

Raw rice-1 cup
Split moong dal-1 tbsp
Candied sugar- 1- 1.5 cups
Cardamom powder- a pinch
Nutmeg powder-a pinch
Milk-1 cup
Ghee-4 tbsp
Cashew nuts- 10 nos

Method
Heat one tsp ghee in pressure cooker or pan, add moong dal saute until roast.



Add washed rice & water ( around 2 1/2 cups). & cook up to 2-3 whistle.
Pressure cook and allow to cool.
Add one cup milk & mix well & Grind the candied sugar to a fine powder.




Add candied sugar powder, cardamom,nutmeg & mix well.
Allow to cook until mix well.

Heat ghee in separate pan, add cashew & roast .
Add to the kalkandu sakkarai pongal.

Thursday, October 3, 2013

BAGARA BAINGAN- AUBERGINE MASALA

BAGARA BAINGAN- AUBERGINE  MASALA

Ingredients

Baby Aubergine -10 no
Onion - 1 no (chopped)
Tomato-2 no (optional)
Red chilli powder-2 tsp
Turmeric powder-1 tsp
Fennel seed-1 tsp
Bay leaves-2 no
Oil-3 tbsp
Cilantro- for garnishing

To  paste

Onion-1 no
Red chillies-2 no
Sesame seed-1 tsp
Peanut-2 tbsp
Coriander seed-1 tbsp
Garlic-2 cloves
Ginger- small piece
Channa dal-1 tsp
Coconut-3 tbsp
Oil-1 tsp

Heat oil in a pan, roast the all ingredients & grind to a fine paste.




Method

Wash & half (cross) cut the aubergines & fill the ground paste & keep it aside.
Heat oil in a pan, add fennel seed, bay leaves , onion & sauté few mins.
Add chopped tomatoes, red chilli powder,turmeric powder & allow to cook until done.
Add aubergines, salt , remaining ground masala & little water.
Mix well & allow to simmer until done.
Finish with cilantro.  & serve hot with rice or roti.

NOTE: Otherwise slit aubergine lengthwise and deep fry without stuffing it.

linkwithin

Related Posts Plugin for WordPress, Blogger...