Jun 24, 2023

Karpooravalli Thogayal ( Ajwain leaves Chutney)

 Karpooravalli leaves are very good for your throat. You can make tea , or rasam,hot soup and chutney with this leaves.

Ingredients

Karpooravalli leaves                      10

Red chili                                          3

Urad dhal                                         2 t spoon

Chana dhal                                        3t spoon

Grated coconut                                  Half cup

Tamarind                                          Small ball

Hing                                                   1/2 spoon 

 Mustard seeds                                  Half t spoon

Salt to taste

Method

Heat a tawa with 3 spoon  oil.

Add urad dhal, chana dhal hing and red chili.

When the dhals become red add the leaves and tamarind.

Leaves are cooked cool it and grind all with salt.

Heat a pan with oil add mustard seeds , half spoon urad dhal and half spoon chana dhal.

When the mustard splutter add to the chutney.

Side dish for dosa idli, rice, chapathi and curd rice

Dec 11, 2021

Home made pasta with out egg.

 We bought a small pasta maker.To day we tried to make pasta.

Recipe

All purpose flour.                  2 cups

Olive oil.                                2 tsp

Salt to taste



Method 1

Add salt and oil into the flour and mix.

Add desired water to make a thick dough.

Clean the pasta maker with a dry cloth.

Spread the dough little and get through the maker.

When you get thin layer of the dough, put it in  thin pasta roll.

Dry the pastas.

Method 2

Heat water  to boil add pasta, 1 tsp oil and salt.

When it is cooked remove it.

I put all vegetables, peppers, Broccoli, carrot, potato in the oven  with olive oil and salt, pepper,

Add the pasta into  the vegetable and mix.

Ad cheese on the top.

Dec 1, 2021

Pulikuthi porichakozhambu

 Pulikuthi poricha kozhambu


Ingredients

Banana skin( plantain skin).                 1cup

Boiled sprouted moong dhal                 1 cup

Sambar powder                                    2 tbsp.

Tamarind paste                                    1/2 tsp

Turmeric powder                                  1/4 tsp

Grated coconut                                    1/4 cup

Mustard seeds                                        1tsp

Urad dhal                                               2tsp

Curry leaves                                           Few

Salt to taste

Method


, Cut the skin of the bananas into small , add moong dhal 

I added sprouted whole moong dhal) in a cooker with turmeric and salt. 

Add tamarind, sambar powder, perungayam and curry leaves. 

Mix it and let it boil. Fry mustard seeds,  urad dhal and 2 table spoon, coconut with little oil.

 Add to the curry.

Oct 4, 2021

Kovakkai Vathal

I bought kovakkai  vathal from the store . it was salty. So I thought , I can make at home.

I made at home. It is very easy.

Method



Wash and cut into round. Heat a pan with water add salt to taste and turmeric.

Add the kovakkai and let it boil.

When it is half cooked remove and drain the water completely.

Let it cool down, spread in a plastic sheet to dry.

I placed under the fan for 2 days.

It becomes crispy, keep it in a jar.

Deep fry them, serve with curd rice.

Oct 1, 2021

How to preserve raw tomatoes

Cut the raw tomatoes  into halves



 and spread in a tray separately and freeze them.

Next day keep them zip lock  bag. And  whenever you need take it out

Healthy sweet

 Healthy sweet

Take this ladu everyday one it is good for health.

Ingredients

Black til                                      1cup

Flax seed                                     1 cup

Kaskas( poppy seeds)                 1cup

jaggeery                                        1cup

Pumpkin seeds                            1cup

Cardamom powder                     1tsp

Method



Roast every thing except cardamom separately 

Cool them and powder in  the grinder.

Add jaggery and make a powder, A little sticky one.

Add 1tsp of ghee and make balls.

Aug 31, 2021

Ulli Theeyal

 Ulli ( Onion) Theeyal is a Kerala dish.

Ingrediants

Chopped Onions( I used 2 big onions)      1 cup    
Grated Coconut                                         1 cup
Coriander seeds                                        2 tbsp.
Black pepper                                             1 tbsp.
Red Chili                                                   8/9
Methi Seeds                                               1Tsp
Mustard seeds                                           1Tsp
Turmeric Powder                                      1 tsp
Tamarind (Lemon size) water                  1 cup                
Curry leaves                                              Few
Salt to taste   
Method
Heat a pan with oil, add coriander seeds, chili, methi pepper and grated coconut and roast the till they become golden
Grind the roasted into a fine paste.


Heat a pan with oil add mustard seeds then add onion and fry for 3/4 minutes.

Add the tamarind water and ground paste, turmeric and salt.

Let it boil and cook .

After 10 minutes add curry leaves. Serve with rice chapati.

Tomato Thokku

   Tomato thokku

Medium sized tomatoes 6/7 solid 

Turmeric powder 1/2tsp

Kashmiri chili powder  4tbsp

Sugar 1 ts

Hing 1/2 tsp

Mustard seeds 1tsp

Method

Wash, wipe the tomatoes 

Slit the top of tomato cross wise

Add tomatoes to a vessel with water to tomatoes’ height

When the water boils, remove from gas and keep aside covered

When it cools, remove the skin of tomatoes 

Add tomatoes to the blender and puree coarsely

To a thick bottomed pan, add the puree, turmeric, Hing, sugar and salt

When water evaporates about half hour later, mix with chili powder

Heat a pan with 3 tbsp. sesame oil, mustard until mustard splutters

Add puree to the mustard, keeping the flame low (otherwise it splatters)

When the oil is absorbed in the tomato, the consistency will thicken and your thokku is ready

Remove from the gas, cool it  and put in airtight jar

Serve with chapatti, rice, naan, bread .

Jul 19, 2021

Karpooravalli Chutney (Oma elai Chutney)

 Karpooravalli is a medicinal plant. Take juice from this  leaves and Tulasi , add with honey. Good for cough and cold.

You Can make Bhajjia , rasam and chutney with the Karpooravalli leaves.It  is like any other chutney we make.

Ingredients

Karpooravalli leaves.              8 to 10

Red Chillies.                            6

Urad dhal.                                 2tbsp

Grated coconut                               1/2 cup

Hing.                                         1/2 tsp


Tamarind.                                  Small ball

Mustard seeds                           1/2 tsp

Salt to taste

Method

Heat a pan with oil, add urad dhal, chili, hing and tamarind.

 When the dhal becomes golden add the leaves

If leaves are big , chop and add.

When leaves become tender, remove from the flame and cool it.

Grind by adding salt. Heat a pan with oil add mustard seeds.

When it crackles add to the chutney.

Serve for dosas, idlis and rice.



Jul 8, 2021

Potato Vada Batato Vada)

 This potato vada is ery famous in Mumbai. We get vada pav and it is cheap and filling.

Ingredients

Potato                           3

Onion                            1

Green Chili                     4

Ginger                            small piece

Turmeric                        1/4 tsp

Curry Leaves                 few

Coriander Leaves           few

Salt to taste

 Method

Boil the potatoes  should not be mushy and remove the skin  

Chop the chili and ginger into small pieces .

Mash the potato and keep.

Heat a pan with little oil add mustard seeds and cumin seeds.

When the mustards crackle add chopped onions, chili and ginger. You can add garlic )

Fry for 5 minutes, the add mashed potatoes, turmeric powder

Mix well, add curry leaves and coriander leaves.

Make small balls,


For batter

Besan                      1 cup

Turmeric                   1/4 tsp

Chili powder               1tsp 

Rice Flour  .              1tsp


Salt to taste

Add little by little water and make a  thick pouring consistency add salt and chili powder.( can add pinch of soda)

Heat a pan with oil, drop a   half tsp batter o the oil. If it comes up it is ready to fry.

Drop the ball into the batter, coat nicely and put it into the oil and deep fry.

Remove the fried potato vadas in a paper towel.

Fry two or three green chilies and keep.,

Serve with coconut chutney or green chutney

Eat with pav and red chili garlic powder. Very Very Tasty.

 

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