This Kozhakattai is easy to prepare. .
Ingredients
Samai millet 2 cupsMustard seeds 1 tspUrad Dhal 2 tspChana Dhal 2 tspGreen Chili 1Ginger small pieceGrated Coconut 4 Tbsp.Salt to tasteMethodHeat a pan with oil add mustard seeds, urad dhal and chana dhal..Chop the chili and ginger and add.When the mustard splutters add 3 cups of water and salt.When the water boils add the samai arisi and mix well. Low the flame and cook well.When it is cooked add coconut and mix well. and make small ballsSteam them in idli vesselServe with chutney.
Aval kozhakattai is very to prepare like rice rava kozhakattai. This can be made for breakfast or dinner.
.Time to prepare 15 minServe .for 3
Ingredients
Thick Aval (Beaten rice) 2 cups Water 2 cupsCoconut 3 tbsp.Green chili 2Ginger small pieceCurry leaves few Mustard seeds 1/2 tspUrad dhal 1 tspChana dhal 1 tspSalt to taste
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Aval Kozhakattai |
Method
Grind the aval into coarse powder.Chop the chili and ginger into small piecesHeat a pan with 3 tsp oil and add mustard seeds.When mustard seeds crackle add urad dhal, chana dhal, chili and curry leaves.Add water, coconut and salt.When the water boils, add the coarsely ground aval and mix well.Make balls, when it cools down.Steam them for 5 to 7 minutes in idli vessel and serve with coconut chutney.
I did this recipe with left over Upma and came out very wellPrepare time...........15 minServe for.................4.
Ingredients
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Rava Bonda |
Onion 1Chopped Green Chili 3 tspChopped Ginger 2 tsp...Besan 1 cup Chili Powder 1 tspAsafoetida1/2 tsp Curry Leaves few Coriander leaves fewMustard seeds 1 tspUrad Dhal 2 tspSalt to TasteMethodDry roast the rava till it turns little brown.Chopped onion into small.Heal a pan with. 2 tbsp. oil. Add mustard seeds and urad dhal.When it splutters add green chili, ginger and chopped onion and mix it.Onion becomes soft . add two cups of water.When the water boils, add the rava, salt and sauté it.Add curry leaves and coriander leaves and mix it.Make small balls and keep.Take a bowl, add besan, salt chili powder and asafetida.Add water slowly till it get dosa consistency.Heat a pan with oil and when it becomes hot dip the upma balls and drop them into the oil.Deep fry and take them out.Serve hot with chutney.
Yesterday we went to our dear friend Priya 's house (NY) for thanks giving party. Our friends also came from Mexico. We had very good time with all of them. We cut the Turkey Cake. It was so real.
Thank you all.
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Thanks Giving dinner. |
Mirchi Ka Salan
Chopped onions..........1 cupYogurt........................1 cupPeanuts........................3 tspSesame...................... ...2 tsp
Coconut.......................1/4 cupGreen pepper..................1Red Pepper....................1Yellow Pepper.................1Chili Powder....................2 tspCoriander Powder...........2 tspJaggery............................3 tspMustard seeds/............... 1 tspCumin Seeds...................1 tsp
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Mirchi ka salan |
Add little oil add peanuts, sesame and coconut and fry in low flames.Grind the above ingredients into fine paste.Cut the peppers into small pieces and slice the onions and keep.Heat oil add mustard seeds cumin seeds, two broken chilies, curry leaves and onion.Add turmeric, chili powder, coriander powder and salt.Roast till the onion becomes red.Add yogurt (Tamarind water), coconut paste,peppers and cook.The peppers should absorb the flavors.
Mater Paneer
Popular in North India
Time for prepare 10 minCook time 20 minutes.Serve 6
Ingredients
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Mater Paneer |
Paneer 1 cup
Peas 1cup Onion 1 Cashew nuts 1/4 cupTomato 3Chili Powder 2 tspCumin Seeds 1 tspGreen Chili 2Ginger Garlic Paste 1 tsp.Turmeric Powder 1/4 tspCoriander Powder 2 TspGaram Masala 1tspCoriander Leaves fewButter 1tspSalt to taste
Method
Make a puree with tomato, cashew nuts, onion and keep.Heat a pan with little oil and add cumin seeds.Add ginger garlic paste, add ground tomato paste .Add turmeric, chili powder, garam masala, coriander powder and salt.Let it oil and stir it well. When the raw smell goes add paneer and mater.Simmer the flame for 4 minutes till paneer and mater absorb the flavors.Sprinkle coriander leaves and add butter.Serve with hot chapatis.
Mint Chutney is very tasty and easy to prepare.
Ingredients
Mint 2 cups
Red Chili 8
Urad Dhal 2 tbsp.
Asafetida 1 tsp
Tamarind.Paste 1 tsp
Jaggery.Powder 3 tsp
Salt to taste
Method
Wash the mint leaves nicely and dry them.
Roast the chili and urad dhal till the dhal becomes red.
Add the mint leaves and fry for a second to remove the raw smell.
Grind all together into a paste.
heat a pan with oil add mustard seeds.
When the seeds splutter , add to the chutney.
Serve with chapathi, rice or dosa/idli
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Ginger Pickle |
Ingredients
Ginger cut into small pieces 1/2 cup
Jaggery 1/4 cup
Tamarind lemon size
Mustard Seeds 1 tsp
Urad Dhal 2 tsp
Chana Dhal 2 tsp
Red Chili 10
Methi Seeds 1 tsp
Turmeric Powder 1/4 tsp
Curry Leaves. Few
Method
Scrap the skin of ginger off thoroughly and cut into small pieces..
Tamarind juice should be prepared with as little hot water as possible.
Fry the dhals, chili curry leaves, methi seeds, ginger and mustard seeds.
Grind all ingredients with salt into a paste.
Do not add water.
You won't see oil in the pickle.
This pulav is colorful and very tasty. My grandkids love this pulav and they take in their lunch box to school
Kids Lunch Box.
Cooking time 30 minute
Serving 4
Ingredients
Beets with Leaves 2Edamame 1 cup Garam Masala 2 tspCoriander P 1tspGreen Chili Sliced 2Onion 1Ginger Garlic paste. 1 tspJeera 1tspBasmati Rice 2 cups
Method.
Wash and cook the rice in rice cooker.Wash, remove the skin and grate or cut into small piecesWash and cut the leaves into small pieces..Wash the edamame and cut the onion into small pieces..Heat a pan with oil add jeera, onion, beets, edamame and beet leaves and fry.Add masala powder, ginger garlic, coriander powder, salt and chili powder.When the vegetables become tender add the rice, green chili and mix well.Add one tsp pure ghee and mix.