Chinna venkaya chutney
This chutney is like tomato thokku and keep for many days.
Prepare Time 10 minutes
Cook Time 10 minutes
Serve 6
Ingredients
Small onion 20
Tomato 2
Red chili 5
Methi seeds 1 tsp
Mustard seeds 1 tsp
Asafetida (Optional)1/2 tsp
Salt to taste
Method
First fry the red chili methi seeds and powder with salt.
Remove the skin of the onions and fry with little oil.
When the raw smell of onion goes add the chopped tomato and fry for five minutes
Grind onion, tomato, red chili asafoetida and salt.
Heat a pan with 2 tsp oil add mustard seeds.
When it splutters, add the ground paste and fry till the oil comes out.
Serve with chapthi/ idli/ dosa/rice.
Apr 16, 2014
Dec 8, 2013
Payaru Puzhukku /Moong Dhal curry)
This payaru with Kanji ( Congee/ Gruel/ Rice Porridge)goes very well.In Kerala people make this kanji with side dish (Puzhukku/Payaru). payaru is very good for health.
Serve 3
Ingredients
Whole Moong Dhal 1 cup
Grated Coconut 1/2 cup
Green chili 2
Curry leaves few
Coconut Oil 2 tsp
Mustard Seeds 1 tsp
Salt to taste
Method
Pressure cook the moong dhal with salt.
Remove the water
Heat a pan with oil add mustard seeds.
When it crackles ad the moong dhal and mix well
Grind coconut and green chili coarsely and add to the payaru(Moong dhal).
Add coconut oil and curry leaves.
Payaru puzhukkudd caption |
- Prepare Time 5 min
Serve 3
Ingredients
Whole Moong Dhal 1 cup
Grated Coconut 1/2 cup
Green chili 2
Curry leaves few
Coconut Oil 2 tsp
Mustard Seeds 1 tsp
Salt to taste
Method
Pressure cook the moong dhal with salt.
Remove the water
Heat a pan with oil add mustard seeds.
When it crackles ad the moong dhal and mix well
Grind coconut and green chili coarsely and add to the payaru(Moong dhal).
Add coconut oil and curry leaves.
Nov 18, 2013
Cabbage Pokodas
Cabbage Pokodas is very easy to prepare.
Prepare Time 10 min
Cooking Time 15 min
Serve 5
Chopped Cabbage 1 cup
Besan(chick peas flour) 1 cup
Rice Flour 2 Tbsp.
Chili Powder 1 tsp
Asafoetida 1/2 tsp
Ajwain 1/2 tsp
Coriander Leaves few
Green Chili(chopped) 1 tsp
Salt to Taste
Method
Mix all ingredients in a bowl.
Add water and make a thick dough.
If you make it thin it absorb more oil.
Heat a pan with oil.
When oil is hot, take little dough drop in the oil and deep fry.
It is very crisp and very tasty.
Serve with any chutney.
Prepare Time 10 min
Cooking Time 15 min
Serve 5
Chopped Cabbage 1 cup
Besan(chick peas flour) 1 cup
Rice Flour 2 Tbsp.
Chili Powder 1 tsp
Asafoetida 1/2 tsp
Ajwain 1/2 tsp
Coriander Leaves few
Green Chili(chopped) 1 tsp
Salt to Taste
Method
Mix all ingredients in a bowl.
Add water and make a thick dough.
If you make it thin it absorb more oil.
Heat a pan with oil.
When oil is hot, take little dough drop in the oil and deep fry.
It is very crisp and very tasty.
Serve with any chutney.
Nov 14, 2013
Vella Cheedai
I always make this vella cheedai for Krishna Jayanthi. One or two times it didn't come out well. Now I can do nice crispy vella cheedais
Ingredients
Ingredients
Rice flour 1cup
Powdered jaggery 1cup
Cardamom powder 1/4tsp
Coconut Pieces 2tbsp
Urad Dhal Powder 2tbsp
Water 1cup
Ghee 1tsp
Powdered jaggery 1cup
Cardamom powder 1/4tsp
Coconut Pieces 2tbsp
Urad Dhal Powder 2tbsp
Water 1cup
Ghee 1tsp
Vella Cheedai |
- Method
Heat 1cup water and add jaggery and let it boil. Add the flour, mix well.
First it is little watery but when it cooled down it becomes thick.
Add roasted urad dhal powder ,cardamom powder, ghee and sesame seeds .
You can prepare the dough and keep the previous day.
Make small balls with the dough. Heat a pan with oil when it is hot drop all the balls.
Make the flame low and cook till they become golden .
Oct 29, 2013
Oct 28, 2013
South Indian Mixture (Chivda)
For Diwali I always make this.
Prepare Time 10 min
Cook Time 40 min
Ingredients
Chick Peas Flour (Besan) 3cups
Rice Flour 1cup
Chili Powder 2tsp
Asafetida 1tsp
Aval (Beaten rice) 1cup
Ground nuts 1cup
Porikadalai 1cup
Butter 3tbsp
Curry leaves few
Salt to Taste...
To Fry and Powder
Red Chilies 7
Asafetida (LG) a small piece
Fry these with little oil and powder coarsely.
Method
Mix besan, melted butter chili powder, salt and asafetida with water make a thick dough.
Heat a pan with oil.
Take sev press, fill with dough and press it in oil. Fry it till it becomes crisp.
Prepare all sev and keep. I never add bundhi to this mixture.
Fry the ground nut with curry leaves, aval and porikadai separately into crisp. mix all, add salt and ground chili spices.
Aval fry fast and keep them in paper towels.
(Add salt and spices according to your taste)
Prepare Time 10 min
Cook Time 40 min
South Indian Mixture |
Ingredients
Chick Peas Flour (Besan) 3cups
Rice Flour 1cup
Chili Powder 2tsp
Asafetida 1tsp
Aval (Beaten rice) 1cup
Ground nuts 1cup
Porikadalai 1cup
Butter 3tbsp
Curry leaves few
Salt to Taste...
To Fry and Powder
Red Chilies 7
Asafetida (LG) a small piece
Fry these with little oil and powder coarsely.
Method
Mix besan, melted butter chili powder, salt and asafetida with water make a thick dough.
Heat a pan with oil.
Take sev press, fill with dough and press it in oil. Fry it till it becomes crisp.
Prepare all sev and keep. I never add bundhi to this mixture.
Fry the ground nut with curry leaves, aval and porikadai separately into crisp. mix all, add salt and ground chili spices.
Aval fry fast and keep them in paper towels.
(Add salt and spices according to your taste)
Oct 11, 2013
Ulundhu Bonda (Navarati Prasadam)
This quick snack is very easy to prepare
.
Prepare Time............................15 min
Cook Time...............................20 min
Serve......................................4
Ingredients
Urad Dhal 2cups
Pepper Corns 1tsp
Ginger small piece
Rice Flour 1tsp
Coconut Flakes 2 tsp
Curry leaves few
Salt to taste
Method
Wash and soak the dhal for an hour. Remove all the water.
Grind with pepper, salt into thick paste.
Add rice flour, coconut and curry leaves.
Heat a pan with oil.
Take a spoon of dough, wet hands, round it and drop into the oil
Deep fry them into golden
You can make with idli batter too.
.
Prepare Time............................15 min
Cook Time...............................20 min
Serve......................................4
Ulunthu Bonda |
Ingredients
Urad Dhal 2cups
Pepper Corns 1tsp
Ginger small piece
Rice Flour 1tsp
Coconut Flakes 2 tsp
Curry leaves few
Salt to taste
Method
Wash and soak the dhal for an hour. Remove all the water.
Grind with pepper, salt into thick paste.
Add rice flour, coconut and curry leaves.
Heat a pan with oil.
Take a spoon of dough, wet hands, round it and drop into the oil
Deep fry them into golden
You can make with idli batter too.
Upma Kozhakattai
Upma Kozhakattai is a breakfast dish. It is very convenient to carry this kozhakattai to office(Lunch) and during travel.
Prepare Time. 10 min
Cook Time 20 min
Serve 4
Ingredients
Rice rava 2cups
Mustard Seeds 1 tsp
Urad Dhal 2 tsp
Green Chili 4
Ginger 2tsp
Grated Coconut 1/2 cup
Curry leaves few
Salt to taste
Method
Heat a pan with oil , add mustard seeds, chana dhal, chili, curry leaves and ginger.
When the mustard seeds splutter add 4 cups of water,coconut and salt.
When the water boils add the rice rava and mix well.
Keep the flame in simmer till it cooks well.
Remove from the gas, let it cool. Make small balls with the dough .
Steam these kozhakattai either in idli thattu or vessel with holes.
Serve hot with coconut chutney or mulakai podi.
Prepare Time. 10 min
Cook Time 20 min
Serve 4
Upma Kozhakattai |
Ingredients
Rice rava 2cups
Mustard Seeds 1 tsp
Urad Dhal 2 tsp
Green Chili 4
Ginger 2tsp
Grated Coconut 1/2 cup
Curry leaves few
Salt to taste
Method
Heat a pan with oil , add mustard seeds, chana dhal, chili, curry leaves and ginger.
When the mustard seeds splutter add 4 cups of water,coconut and salt.
When the water boils add the rice rava and mix well.
Keep the flame in simmer till it cooks well.
Remove from the gas, let it cool. Make small balls with the dough .
Steam these kozhakattai either in idli thattu or vessel with holes.
Serve hot with coconut chutney or mulakai podi.
Oct 3, 2013
Navaratri October 5th 2013
Navaratri Kolu(Thank you Indira) |
Vijayadasami day we start our new lessons in music/ education.
These nine days we keep Kolu decorated with dolls and flowers. each day we make prasadams to Devi and recite Laithambal Shobanam,( by Vedavalli here you can download http://www.mediafire.com/download/yd1daoy0mhc/R+Vedavalli+-+Lalithambal+Sobanam+1.zip) Meaning from this site Thanks to P R Ramachandran http://stotraratna.sathyasaibababrotherhood.org/g109.htm
Devi Mahatmyam and other devi slokas.http://www.youtube.com/watch?v=8Y57Qjvb9aQ
http://www.youtube.com/watch?v=9y0b17sZa8M.
Naivedyams
Navaratri Sundals
Oct 1, 2013
Bundhi ladu
Bundhi ladu
Ingredients
Besan 1 cup
Rice flour 1 tbsp.
Sugar 1 1 and half cup
Cardamom powder 1tsp
Diamond kalkand 2tbsp
Cashew nuts 12
Clove 8
Color a pinch
Method
For the sugar syrup
Heat a pan with little water and add sugar.
Let it become one thread consistency, add the saffron color, cashew nuts, kalkandu, cloves, cardamom powder.
For bundhi
Mix besan and rice flour. like bhajia batter.
Heat a pan with oil. Take the bundhi thattu ,drop 1 big spoon batter.
Bundhi droplets fall in the hot oil. Stir them till they are fully cooked.
Collect all the bundhi straightaway drop in the sugar pagu.
Keep doing till the syrup is full. Make medium sized balls
Bundhi Ladu |
Ingredients
Besan 1 cup
Rice flour 1 tbsp.
Sugar 1 1 and half cup
Cardamom powder 1tsp
Diamond kalkand 2tbsp
Cashew nuts 12
Clove 8
Color a pinch
Method
For the sugar syrup
Heat a pan with little water and add sugar.
Let it become one thread consistency, add the saffron color, cashew nuts, kalkandu, cloves, cardamom powder.
For bundhi
Mix besan and rice flour. like bhajia batter.
Heat a pan with oil. Take the bundhi thattu ,drop 1 big spoon batter.
Bundhi droplets fall in the hot oil. Stir them till they are fully cooked.
Collect all the bundhi straightaway drop in the sugar pagu.
Keep doing till the syrup is full. Make medium sized balls
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