400th Post - Kaju Badam Kesar Burfi ( Without Ghee )
Yayyyy.. This is my 400th Post.. I Thank Everyone for all the Support..
Ingredients
Cashewnuts coarsely ground : 1/2 cup
Badam Coarsely ground : 1/2 cup
Saffron : few strands
Sugar : 3/4 cup
Water : 1/4 cup
Method
Heat water,sugar & saffron strands in a heavy bottomed pan.
Let it boil for 5 minutes .
Put cashew powder,badam powder to it and stir well
Cook for few minutes till the mixture thickens.
Switch off the flame and let it cool.
Knead well with your hands to make it smooth.
Roll out with a rolling pin and cut into Diamond shape.
Simple,quick & Yummy Kaju Badam Kesar Burfi is ready to Serve. A Perfect Way to Celebrate My 400th Post..
Chilly Soya Nuggets
Ingredients
Soya chunks : 1 cup
Chopped onion : 1/2 cup
Soya sauce : 1 tsp
Chily sauce : 1 tsp
Chopped green chilly : 1 tsp
Tomato sauce : 1 tsp
Choppe capsicum : 1/2 cup
Corn flour : 1/2 tsp
Chopped ginger : 1 tsp
Chopped garlic : 1 tsp
Salt
Spring onion
Oil
Method
Boil soya chunks in water with little salt for 10 minutes and keep aside.
Squeeze out the water thoroughly .
Heat 2 tsps oil in a pan,add chopped garlic,chopped ginger and fry.
Add onions and green chillies now and fry.
Put capsicum and mix.
Add soya sauce,green chilly sauce,tomato sauce,salt and mix everything well.
Put boiled soya chunks and mix.
Let it cook on low flame for 5 minutes.
Mix corn flour with 2 tbsps of water and add it to the soya mixture and mix well.
Finaaly add spring onion and remove from flame.
Serve hot...
Field Beans Thenga Aracha Kuzhambu
Ingredients
Fresh Field beans : 1 cup
Urad dal : 1 tsp
Fenugreek seeds : 1/4 tsp
Red chillies : 8 nos
Raw rice : 1 tsp
Grated coconut : 1 cup
Tamarind : a small lemon sice
Coconut oil : 2 tsp
Mustard seeds
Curry leves
Salt
Method
Soak tamarind in water for 10 minutes,extract the juice from it ( 2 cups)
Add field beans,salt to it and let it boil.
Meanwhile,heat a kadai,add 1/2 tsp coconut oil,put urad dal,fenugreen seeds,rice ,red chillies and fry .
Grind the above ingredients with grated coconut into a smooth paste.
Once the field beans cooked,add the paste and mix well.
Let it boil for few minutes and switch off the flame.
Heat 1 tsp coconut oil,temper with mustard seeds and curry leaves.
Add it to the kuzhambu and mix well.
Serve hot with plain rice.
Brinjal Stuffed Curry / Stuffed Brinjals
Ingredients
Small brinjals : 1/2 kg
Bengal Gram dal /Chenna dal : 2 tbsps
Urad dal : 2 tbsps
Coriander seeds : 1/2 tbsp
Red chillies : 7 -8
Grated coconut : 2 tbsps
Curry leaves
Oil
Salt
Method
Heat 1/2 tsp oil in a pan, roast channa dal,urad dal,coriander seeds,red chillies, coconut ,fry them until a nice aroma comes out.
Cool it ,add salt and grind them coarsely.
Wash and cut the brinjals into 4 pieces ( not fully,leave little stem part).
Stuff the brinjals with the masala powder and keep aside.
Heat 2 tbsps oil in a kadai,place the stuffed brinjals and cook it on low flame.
Stir carefully without breaking the brinjals.
When the brinjals are cooked ,add curry leaves and remove from flame.
Sweet Potato Bonda
Ingredients For filling
Boiled Sweet potato : 4
Chopped onion : 1 cup
Green chilly : 4
Chopped ginger : 1/2 tsp
Mustard
Turmeric powder
Oil
Salt
Curry leaves
Ingredients For the Batter
Gram flour : 1 cup
Rice flour : 2 tsp
Corn flour : 1 tbsp
Red chilly powder : 1 tsp
Turmeric powder
Asafotida
Salt
Method
Mix the batter ingredients to a thick paste with required amount of water and keep aside.
Heat oil in kadai, add mustard, chopped green chillies,ginger,chopped onions, curry leaves and stir well.
Add mashed sweet potatoes,turmeric powder, salt and mix well.
Saute them well for 5 mins and let it cool.
Heat oil in a kadai.
Make small balls from potato mixture ,dip it into the batter and deep fry them..
Serve hot with any chutneys. ( click here for chutney recipes)
Classic Combo 8
Adai + Coconut Chutney + Rava Kesari + Curd Rice
Adai Recipe
Coconut Chutney Recipe
Curd Rice Recipe
Rava Kesari Recipe
Paneer Mutter Masala / Mutter Paneer
Ingredietns
Paneer Cubes : 1 cup ( Click here for Homemade paneer recipe)
Cooked peas : 1 cup
Onion : 2
Tomato : 2
Ginger - Garlic paste : 1 tbsp
Cashewnuts : 1 tbsp
Kashmiri Red chilly powder : 1 tbsp
Coriander powder : 1 tsp
Garam masala powder : 1 tsp
Oil : 2 tbsps
Milk : 2 cup
Ghee : 1 tsp
Cinnamon stick : 1
Cardamom : 1
Cloves : 2
Sugar : 1 tsp
Green chillies : 2
Salt
Coriander leaves
Method
Grind onion,tomato,cashewnuts,ginger-garlic paste,red chilly powder, coriander powder,garam masala powder together to a fine paste.
Heat oil + ghee in a kadai,add cinnamon stick,cardamom,cloves,1 tsp sugar,chopped green chillies and fry.
Add the masala paste,salt,1/4 cup milk and cover & cook till the oil seperate from the masala.Add cooked green peas, and paneer cubes to it and mix gently and cook for few mi nutes.
Remove from heat and serve Hot
Method
Heat oil + ghee in a kadai,add cinnamon stick,cardamom,cloves,1 tsp sugar,chopped green chillies and fry.
Add the masala paste,salt,1/4 cup milk and cover & cook till the oil seperate from the masala.Add cooked green peas, and paneer cubes to it and mix gently and cook for few mi nutes.
Rava Kitchadi / Kalyana Rava Kitchadi - A must in Tamil Brahmin Wedding Breakfast
Roasted Rava : 1 cup
Moong dal : 1/4 cup
Chopped vegetables : 1 cup ( carrot,beans,potato)
Chopped onion : 2 tbsps
Chopped tomato : 2 tbsps
Green peas : 2 tbsps
Green chillies : 4
Oil : 2 tbsps
Ghee : 2 tbsps + 1 tbsp
Turmeric powder : 1/4 tsp
Water : 3 1/2 cups
Mustard seeds
Curry leaves
Salt
Method
Wash & pressure cook moong dal for upto 2 whistles.
Heat 2 tbsps Oil + 2 tbsps ghee in a heavy bottomed pan,add mustard seeds and allow it to splutter.
Add Onion,green chillies ,curry leaves and fry.
Add all the chopped vegetables, green peas,tomato, turmeric powder and salt.
Cook the vegetables for 5 minutes on low flame.
Now add water and let it boil.
When water starts boiling,add the mashed dal, mix & reduce the flame,add rava slowly.
Keep stirring to avoid formation of lumps.
When all the water is absorbed, cover and cook on low flame for 5 minutes.
Finally add the remaining 1 tbsp ghee and mix everything well.
Serve hot with coconut chutney.
Rasgulla - Bengali Sweet
Ingredietns
Milk ; 1 ltr
Lemon juice : 21/2 tsp
Sugar : 1 1/2 cups
Water : 3 1/2 - 4 cups
Method
Bring the milk to boil.
Add lemon juice to it ,stir slowly till the milk is fully curdled.
Let it cool for 5 minutes.
Strain it through a muslin cloth and let it sit for 1/2 an hour.
Remove it and knead it into a soft dough.
Divide the dough into 12 - 15 equal sized balls.
Heat a pressure cooker,add water and sugar and mix well.
After the sugar gets dissolved completely, add the balls one by one carefully.
Cover the pressure cooker and cook them on low flame for 1 whistle.
Switch off the flame and cool them to room temperature.
Refrigerate for an hour.
Serve & Enjoy...
"Life is Uncertain - Eat Dessert First" ..
Mor Kali / Mor Koozh ( Traditional Brahmin Recipe )
Ingredietns
Rice flour : 1 cup
Buttermilk : 1 cup
Mormilagai : 3
Curry leaves
Salt
Asafoetida
Oil
,Mustard seeds
Method
Mix rice flour,buttermilk,salt,asafoetida .
Heat 1 1/2 tbsp oil in kadai,add mustard seeds,curry leaves and allow it to splutter.
Add mor milagai and fry till dark brown in colour.
Pour the rice flour mixture and stir continuously on low flame.
When the mixture becomes thick and shiny remove from heat and serve.
Tawa Pulao
Ingredients
Cooked & cooled rice : 1 cup
Chopped onon : 2 tbsps
Chopped carrot : 2 tbsps
Chopped Cabbage : 1 tbsp
Chopped capsicum : 2 tbsps
Chopped tomato : 1 tsp
Clitted green chilly : 1
Grated ginger a pinch
Red chilly powder : 1 tsp
Pav bhaji masala : 1 1/2 tsp
Turmeric powder : 1/4 tsp
Cumin seeds
Salt
Oil
Coriander leaves
Ghee
Method
Heat 1 tsp ghee + 1 tbsp oil in a kadai.
Add cumin seeds ,grated ginger,green chilly and fry.
Add onion and saute.
Add tomato,cabbage,carrot ,salt and stir.
Cover & cook for 2 minutes.
Add capsicum,red chilly powder,turmeric powder,pav bhaji masala and mix well.
Add 1 tsp water if the mixture is too dry.
Now put the rice and mix everything well.
Cover again and cook for 2 minutes.
Finally add coriander leaves and serve hot.
Classic Combo - 7 ( Breakfast Ideas)
Idli + Coconut Chutney + Sambar + Ulundu Vada
Idli Recipe
Coconut Chutney Recipe
Tiffin Sambar Recipe
Ulundu Vada Recipe coming soon..
Classic Combo - 6 ( Lunch Menu)
Turnip Kootu + Tomato Rasam + Plain Paruppu + Ghee + Plain Rice
Turnip Kootu Recipe
Tomato Rasam Recipe
Keerai Sambar
Ingredients
Toor dal : 1 cup ( 100 gm)
Spinach / Keerai : 1 bunch
Tamarind : 1 small lemon size
Sambar Powder : 2 tbsp
Asafoetida
Mustard seeds
Curry leaves
Salt
Oil
Method
Pressure cook toor dal.
Wash & roughly chop keerai / spinach .
Soak tamarind for 10 minutes and extract juice.
Heat 1 tbsp oil in a kadai,add mustard seeds,curry leaves.
Add 1 green chilly,choped keerai and fry.
Add tamarind water,sambar powder, salt,asafoetida and bring it to boil till the raw smell of tamarind goes off.
Add cooked and mashed dal to it and mix well and let it boil for few more minutes.
Finally garnish with curry leaves and serve hot with plain rice or even with Dosa or idli...
Aloo Gobi Capsicum Sabzi / Potato Cauliflower Capsicum Stir Fry
Ingredietns
Cauli flower : 1 cup
Potato : 1
Capsicum : 1
Onion : 1
Ginger - Garlic Paste : 1 tbsp
Red chilly Powder : 1 1/2 tsp
Coriander powder : 1 tsp
Garam masala powder : 3/4 tsp
Turmeric powder : 1/2 tsp
Green chillies : 2
Cumin seeds : 1/2 tsp
Salt
Oil
Coriander leaves
Method
Clean and wash the cauliflowder and put it in hot water.
Chop onion,green chillies,potato,capsicum and keep aside.
Heat oil in a kadai,add cumin seeds ,green chillies and fry.
Add ginger garlic paste, onion ,salt and mix.
Put chopped vegetables and mix everything well.
Cover and cook on low flame for few minutes.
After about 5 minutes,add turmeric powder,red chilly powder,garam masala powder,coriander powder ,mix and cover again and cook on low flame.
Cook the vegetables are totally soft.
Switch off the flame,add coriander leaves and mix well.
Serve Hot...
Murungai Keerai Sadam / Drumstick leaves Rice.
Ingredients
Murungai Keerai / Drumstick leaves : 1 cup
Cooked Rice : 1 cup
Red chilly : 3
Tamarind : a small piece
Peanuts : 2 tbsps
Mustard seeds
Urad dal
Asafoetida
Curry leaves
Salt
Oil
Method
Remove the drumstick leaves from the stem and wash.
Heat 1 tsp oil in a kadai,add the leaves, tamarind, red chilly, little salt and fry on low flame and let it cool.
Grind the leaves mixture with little water to a smooth paste.
Heat 1 1/2 tbsps oil, add mustard seeds and allow it to splutter.
Then add urad dal,1 broken red chilly,curry leaves,peanuts and fry.
Now add the drumstick leaves paste,required salt and mix well.
Cook on low flame for few minutes and switch off the flame.
Add the cooked and cooled rice to the mixture and mix everything well.
Serve with Papad and raita.
Poha Idli / Aval Idli
Ingredients
Idli Rice : 1 cup
Poha /Aval : 1/4 cup
Urad dal : 1/4 cup
Fenugreek seeds : 1/2 tsp
Salt
Method
Soak Idli rice and poha together for 2 hours.
Wash & soak urad dal for 1 hour.
Grind urad dal separately for 20 minutes to a smooth paste.
Transfer into a bowl.
Grind rice and poha to a smooth batter and transfer into a same bowl.
Add required salt and mix well.
Allow it to ferment for 8 hours.
Grease idli mould with little oil,mix the batter, pour spoonful of batter into the moulds and steem cook for 10 minutes.
Take the mould out and keep aside to cool .
Serve hot with Coconut Chutney and Tomato Chutney..
Idiyappam / String Hoppers
Ingredients
Rice Flour : 1 cup
Salt
Oil
Hot Water
Method
Mix rice flour and salt.
Add little hot water to the flour and make it as a dough.
Add 1 tsp oil and knead again.
Take little dough,put in the idiyappam ural,and press it in clock wise motion over the idiyappa thattu.
Steam cook for 10 minutes.
Remove carefully and Serve hot with Coconut milk and coconut chutney.
Coconut Poha / Thenga Aval - Instant Sweet Snack
Ingredietns
Aval / Poha : 1/2 cup
Milk : 1/2 - 3/4 cup
Sugar : 2 tbsps
Grated Coconut : 2 tbsps
Cardamom powder : a pinch
Method
Wash the poha well and soak in little warm milk for 10 minutes.
Add sugar,coconut,cardamom to it.
Mix well and Serve
Pomegranate Juice
Ingredietns
Pomegranate : 1
Honey : 1 tbsp
Ice cubes : 1 tbsp
Lemon juice : few drops
Method
Take out the seeds of Pomegranate and grind along with ice cubes and 1/2 cup water.
You can strain the juice if you wish.
Add honey ,lemon juice and mix well.
Serve & Enjoy...
Subscribe to:
Posts (Atom)