Showing posts with label Traditional Brahmin Recipes. Show all posts
Showing posts with label Traditional Brahmin Recipes. Show all posts
Green Gram Dal Urundai / Green Gram Dal ladoo / பாசிப்பயறு உருண்டை
Ingredients
Green gram dal : 1 cup
Sugar : 3/4 cup
Ghee : 1/2 to 3/4 cup
Cardamom Powder : 1/4 tsp
Cashewnuts : 2 tbsps
Method
Dry roast green gram dal in medium flame until it changes colour.
Switch off the flame,transfer to a plate & let it cool.
Take a mixie jar , add roasted dal & grind it to a fime powder.
Seive it twice.
In the same jar , add sugar & grind to a fine powder.
Chop / break the cashews into small pieces & fry them in little ghee till golden brown & keep aside.
Now heat ghee in the same pan on low flame.
In a wide bowl , add the seived dal powder, sugar powder, cardamom powder, fried cashews & mix well.
Add warm ghee little by little , mix & when it is still warm , make balls.
Once it cools store it in an air tight container.
7 cup Burfi / 7 Cup Cake - Video recipe
Try this delicious & easy 7 Cup Burfi for this Diwali.. Recipe video up on my YouTube Channel...
Link - https://www.youtube.com/watch?v=AvYaK_fQihY
Full Recipe Here - http://www.vidhuskitchen.in/2015/06/7-cup-burfi-cake-7.html
Vella Seedai with Store Bought Rice flour.- Krishna Jayanthi Recipes
Ingredients
Rice flour : 1 cup
Jaggery : 3/4 cup
Urad dal flour : 1 tsp
Butter : 1 tbsp
Cardamom powder : 14 tsp
Coconut pieces : 2 tbsps
Water : 14 cup
Method for urad dal flour
Dry roast urad dal till golden brown on low flame & cool down completely.
Grind to a flour seive it and keep aside.
Method
Heat a pan , dry roast rice flour on medium flame .
You should be able to draw a line.
Remove from flame and kee paside.
Heat pan with jaggery , add 1/4 cup water and mix.
Boil until it dissolves.
Strain it and boil again.
Reduce the flame , Add rice flour urad dal flour, coconut pieces cardamom powder, butter & mix everything well.
let it cool.
Roll them into small balls.
Heat oil & slowly drop the balls and fry in low flame ( else it will not get cooked inside) till golden brown.
Drain in kitchen towel and let it cool.
Store it in an air tight container.
Enjoy
Instant Wheat flour Appam
Ingredients
Wheat flour : 1 cup
Rice flour : 3/4 cup
Jaggery ; 3/4 cup
Grated coconut : 1/2 cup
Cardamom powder : 1/2 tsp
Water : 2 & 1/2 cups
Method
Take a bowl , add wheat flour rice flour coconut jaggery , cardamom powder & mix well
Add 2&1//2 cups water mix well without any lumps.
The consistency should be like dosa batter.
Heat oil in frying pan , pour a ladle of batter and fry on medium heat flame until golden brown on both sides.
Drain the excess oil & serve hot.
Enjoy !!
Ven Pongal - Method 2
For recipe Video Click here
Ingredients
Raw rice ; 1 cup
Moong dal : 1/4 cup
Ghee : 3 tbsp
Chopped ginger : 14 tsp
Cashews : 10
Cumin seeds : 3/4 tbsp
Pepper : 3/4 tbsp
Curry leaves
Salt
Asafoetida
Method
Wash rice and dal together and pressure cook with salt for 6 whistles.
Open the pressure cooker and mash the cooked rice well.
Add cumin seeds , pepper asafotida .
Heat 3 tbsps ghee , add chopped ginger cashews curry leaves fry on low flame till cashew turns golden brown.
Pour over the cooked rice - dal mixture & mix everything well.
Serve hot with chutney, sambar and Urad dal vada. Paal Payasam - Quick Method / சுலப முறை பால் பாயசம்
For Recipe Video - Click Here
Ingredients
Raw rice : 2 tbsps
Milk : 750 ml
Sugar : 1 up ( 100gm - 125 gms)
Cardamom : 3
Saffron : few
Method
Powder the rice & cardamom to a coarse powder.
Boil milk in a heavy bottomed pan.
Once the milk comes to a boil,add the powdered rice,saffron ,simmer the flame,cook till the rice is soft.
Stir in between to prevent sticking at the bottom.
Once the milk has been absorbed ,and the rice has become soft,add sugar and let it boil for few minutes.
Let it boil on low flame until the payasam turns creamy.
Switch off the flame , cover & let it sit for 10 minutes.
Serve hot
Enjoy....
Coriander & Mint Leaves Chutney
Recipe video - click here
Ingredients
Coriander leaves : 1/2 cup
Mint Leaves : 1/2 cup
Grated coconut : 1 cup
Fried gram : 1 tbsp
Green chillies : 3 nos
Salt
Grated coconut : 1 cup
Fried gram : 1 tbsp
Green chillies : 3 nos
Salt
Mustard seeds
Red chilli
Oil
Method
Grind coconut , mint leaves , corainder leaves , salt ,fried gram to a paste by adding little water.
Heat oil in a kadai, put mustard,urad dal,red chilli and asafotida.Pour this tempering over the chutney , mix well and serve.
Enjoy...
Mullu Murukku / Mullu Thenkuzhal / Manakombu / முள்ளு முறுக்கு
YouTube Recipe Link - https://www.youtube.com/watch?v=Kbg2qzW_CaI
Ingredients
Raw rice : 4 cups
Moong dl : 1 cup
Butter : 100 gms
Salt : as needed
Asafoetida : 1/8 teaspoon
Oil
Method
Pound together rice & dal to a fine powder.
Transfer to a bowl , add butter , asafoetida , salt mix well & keep aside.
Take out a small portion , add little water and knead it to a soft dough.
Take a murukku pressure , put 3 stared achu .
Take a handful of dough , place in the murukku pressure.
Grease a ladle with little oil , make a round shape & transfer it to hot oil.
Flip in between.
Once bubble reduces , take this out from oil & drain over kitchen towel.
Store in an air tight container.
Enjoy !!
Vengaya Vatha Kuzhambu / பெரிய வெங்காய வத்தகுழம்பு
Big onion : 1 cup ( Chopped)
Tamarind juice : 2 cups
Sambar powder : 2 1/2 tbsps
Sesame oil : 2 tbsps
Mustard seeds
Fenugreek seeds
Red chilly
Curry leaves
Salt
Method
Heat oil in a tawa,add mustard seeds,fenugreek seeds,red chilly,curry leaves and fry.
Put the onions and fry.
Add sambar powder and fry Quickly.
Add tamarind juice,salt,,let it boil for 10 minutes.
Once the raw smell of sambar powder & tamarind is gone ,switch off the flame.
Serve hot with rice .
800 th post
Dharwad peda
Ingredients
Full cream milk : 1 ltre
Lemon juice : 1 tsp
Sugar : 1/2 cup
Ghee : 2 tsp
Milk : 1 tsp
Powdered sugar : 3 tsps for dusting the peda
Cardamom powder : a pinch
Method
Boil milk & simmer for few minutes.
Add lemon juice to it and keep stirring until the whey completely separates.
Switch off the fire.
Place a fine cloth over a container and strain it.
Tie the cloth & hang it to a sink tap for 1 hour to let the whey completely drain out.Heat a non stick pan, add the khoya & 1 tsp ghee to it and mix well & let it cook on medium flame until golden brown.
Add sugar , 1 tsp milk & mix well & cook until golden brown on low flame.
Keep stirring continuously.
Add cardamom powder , remaining 1 tsp ghee and mix well.
Let it cook for few more minutes.
Now remove from flame & let the mixture cool down.
Knead into lemon sized balls.
Finally take powdered sugar in a plate , roll the peda balls in the sugar , coating them on all the sides .
Transfer it to a air tight container.
Serve & Enjoy :)
Ghee Podi Idli
Ingredients
Idli Milagai Podi : 3 tbsps ( for recipe Click here )
Idli : 6 nos ( for recipe Click here )
Ghee : 2 tsps ( for recipe Click here )
Method
Take a plate , add idlies , idli milagai podi and ghee.
Toss well to coat and set aside for 10 minutes.
Serve & enjoy..
Classic Combo
Paruppu Podi + Potato curry + Thengai aracha kuzhambu
Paruppu Podi recipe - Click here
Thenga Aracha Kuzhambu Recipe - Click here
Classic Combo
1. Mor kuzhambu Recipe - Click Here
2. Paruppu Usili Recipe - Click Here
3. Tomato Rasam Recipe - Click Here
4. Chow Chow kootu recipe - Click Here
Classic Combo
Tomato Rasam + Thengai Thogayal + Spinach + Carrot stir fry + Paruppu Poli + Appalam + White Rice + Curd + Mango Thokku
1.Tomato Rasam Recipe - http://www.vidhuskitchen.in/2013/01/tomato-rasam.html
2. Thogayal Recipe - http://www.vidhuskitchen.in/2010/06/pumpkin-skin-thogayal-chutney.html
3. Paruppu Poli Recipe - http://www.vidhuskitchen.in/2016/03/kadalai-paruppu-poli-puran-poli-holige.html
4. Carrot stir fry - http://www.vidhuskitchen.in/2013/09/carrot-green-peas-stir-fry-carrot.html
5. Keerai Masiyal - http://www.vidhuskitchen.in/2013/02/keerai-masiyal.html
6. Mango Thokku Recipe - http://www.vidhuskitchen.in/2015/02/mango-thokku-manga-thokku.html
Ericha Kuzhambu / எரிச்ச குழம்பு
Ingredients
Leftover Sambar : 1 cup Leftover Rasam : 1/2 cup
Chopped onion : 3/4 cup
Oil
Mustard seeds
Curry leaves
Salt
Method
Heat 1 tbsp oil in a pan , add mustard seeds & curry leaves.
Add chopped onion and fry.
Add leftover sambar , rasam to it , reduce the flame and mix well.
Add little salt and let it boil until thick.
Serve with Curd rice / dosa.
Enjoy..:)
Sambar Recipe - http://www.vidhuskitchen.in/2013/10/murungakkai-sambar-drumstick-sambhar.html
Rasam Recipes - http://www.vidhuskitchen.in/search/label/Rasam%20varieties
Semiya Kesari / Vermicelli kesari / சேமியா கேசரி
Ingredients
Semiya : 1 cup ( Thin quality)
Sugar : 3/4 cup
Water : 1& 1/4 cup
Ghee : 2 tbsps
Cardamom powder : 1/2 tsp
Cashewnuts : few
Food colour ; a pinch
Method
Heat 1/2 tsp ghee in a pan , roast the semiya in low flame .
Add water to it and cook till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remaining ghee,add cashews and fry.
Add it to the kesari ,mix well.
Serve hot.
Serve hot.
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