Nov 20, 2010

Malai Kofta

Ingredients
  • Beans…….............½ cup
  • Potatoes….............!/4
  • Carrot……............¼
  • Peas……...............¼
  • Tomatoes…............½
  • Bread crumbs….....2tbsp
  • Corn flour……......1 tsp
  • Onion…................1
  • Ginger…................½ tsp
  • Garlic….................½ tsp
  • Cream…...............1 cup
  • Cashew nuts……..3tbsp
  • Poppy seeds……..1tsp
  • Chili powder…….1tsp
  • Coriander Leaves…few
  • Salt to taste
Method
  • Cut the onion into long pieces. Boil the tomatoes and make a puree of it .
  • Make the cashew and poppy seed paste.
  • Cut all the vegetables into small pieces and cook them. .
  • When it is cooled, add the breadcrumbs, corn flour, salt and chili powder. 
  • Mash them nicely and make balls, deep fry them. 
  • Heat a pan with oil add ginger garlic paste, onion and fry them. 
  • Add turmeric powder chili powder, dhania powder, salt,  cashew paste and tomato puree. 
  • Cook for 10 minutes Add water if needed. 
  • Serve the kofta in a serving dish, 
  • Pour the hot gravy on them. 
  • Sprinkle coriander leaves.

Nov 17, 2010

Puliyodarai (Puliyin sadham)

Puliyodarai (Tamarind Rice)
This rice famous in South India. This is one the rices we make on Pathinettam perukku. Adi masam)When we travel we take this rice and vathal. It is so tasty.


Ingredients
Tamarind rice with spices and peanuts
Puliyodarai
  • Raw Rice...................1cup
  • Tamarind Paste............1tsp
  • Red Chili.....................4
  • Chili Powder...............1tsp
  • Asafoetida (Hing)........1tsp
  • Turmeric Powder.........1/4 tsp
  • Sesame Oil.................3tbsp
  • Mustard Seeds............1tsp
  • Chana Dhal.................2tsp
  • Urad Dhal...................2tsp
  • Roasted Peanuts.........2tbsp
  • Curry Leaves...............few
  •  Salt toTaste
Method
  • Cook the rice in pressure cooker.
  • Heat a pan with oil add mustard seeds, red chili, urad dhal, chana dhal, hing and curry leaves.
  • When the mustard seeds crackle add the tamarind paste, turmeric powder and salt. 
  • Add little water and boil. When the mixture thickens add the cooked rice and 2 tsp oil and mix well, 
  • Add roasted peanuts. Serve with pappads or fried vathals.

Nov 11, 2010

Lemon Pickle


  • Prepare Time.....................15 min
  • Serve.................................25


Lemon Pickle is a pickle
Lemon Pickle
Lemon pickle could be eaten in small quantities with yogurt rice. It has a hot and sour taste. You could also eat it with plain cooked rice.

 













Ingredients
  • Lemons.(Cut Into Small Pieces)...............6
  • Red Chilli Powder............. ....................6 Tbsp
  • Fenugreek(Methi) Powder ................ ...2 tsp
  • Sesame Oil............... ...........................4 tbsp
  • Mustard Seeds.....................................1 tsp
  • Asafoetida (Perunkayam) Powder ..... 1 tsp
  • Salt to Taste
Method
  • Mix salt, chili powder, fenugreek powder and hing with the cut lemons .
  • Heat a pan with oil, add mustard seeds. 
  • When it crackles, add to the mixture and stir nicely. 
  • Keep the pickle in a clean bottle (do not store in plastic container). 
  • Once bottled, avoid touching it with fingers and use only a clean spoon to remove it from the bottle.
  • Using the wet or damp things is a sure way to spoil the pickle.

Muli Thogayal (Radish Chutney)

Muli Thogayal is a chutney served with rice

Prepare Time......................15min
Serve.........................6

























Ingredients

  • Muli Cut In Round .....................2cups
  • Small Onion.................................20
  • Garlic..........................................3
  • Red Chili.....................................5
  • Tamarind..Paste..........................1tsp
  • Grated Coconut...........................5tbsp
  • Curry Leaves ..............................few
  • Salt to Taste

Method

  • Heat a pan with oil chili, garlic fry them.
  • Then add the small onions fry for 5 more minutes
  • Last put the muli and fry them When the muli's smell goes remove from the gas.
  • Grind in the blender adding salt,coconut and tamarind.
  • Season with mustard seeds and curry leaves.

Coconut Rice(Thenga Satham)


This rice recipe is very simple and tasty.We make different kinds of rice for "Pathinettam perukku'(aadi Perukku).(chitrannam). This coconut rice is one of them.This festival is celebrated on 18th day of Tamil Month Adi.It is like thanksgiving to rains which fills the rivers. .

Prepare Time.............5 min
Cook Time..................20 min
Serve............................4


Ingredients
  • Rice……… ……….....2cups
  • Grated Coconut……....1cup
  • Urad Dhal……………. 2tbsp
  • Mustard Seeds………...1tsp
  • Green Chili…………….4
  • Ginger………………....1 small piece
  • Peanuts/ Cashew Nuts…¼ cup
  • Curry Leaves……..few
  • Salt to Taste
Method

  • Cook the rice in pressure cooker.
  • Heat a pan with oil add mustard seeds, chopped green chili, chopped ginger ,nut sand curry leaves. 
  • When the mustard seeds splutters add the coconut and fry for 5 minutes. 
  • Add the rice and mix well.

Nov 5, 2010

Naranga Pickle (Lemon Pickle)

This lemon pickle is famous in Kerala .  This is very easy one to prepare



Ingredients
  • Lemon(Naranga)..............4
  • Green Chili.......................10
  • Ginger...............................3tbsp
  • Turmeric Powder..............1/4 tsp
  • Salt to taste.
Method


  • Wash and wipe the lemons and cut into pieces.
  • Add turmeric, chopped chillies and ginger. 
  • Boil half cup water and pour into this mixture and mix it well. 
  • Eat this with rice immediately or next day.

Nov 4, 2010

Pasiparippu Payasam (Parippu Pradhaman)

Coconut pieces
Coconut pieces

Pasiparippu,Coconut milk and Jaggery
Pasiparippu,Coconut milk and Jaggery
split moong dhal jaggery and coconut milk
Pasi parippu payasam
Ingredients

  • Pasi Parippu..with the skin...............1cup
  • Jaggery..............................................1cup
  • Coconut Milk......................................1cup
  • Coconut Flakes.................................1/4 cup
  • Cardamom Powder...........................1/2 tsp
  • Cashew Nuts.......................................3tsp.
Method
  • Roast the moong dhal till it becomes red.
  • Wash the dhal and pressure cook it with one whistle.
  • Grind the grated coconut and take the thick milk.
  • When the dhal is cooked ,add powdered jaggery and mix well. Let it boil for 5 minutes.
  • When it is mixed well, add the coconut milk.
  • The dhal should not boil after adding the coconut milk.
  • Heat a pan with ghee and fry the coconut flakes and cashew nuts
  • Cashew nuts becomes golden,add to the payasam.
  • Add cardamom powder too.Serve chilled or hot.
  • The same way you can make split chick pea(kadalai parippu payasam) payasam.



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