Vidhu's kitchen: Traditional Brahmin Recipes

Showing posts with label Traditional Brahmin Recipes. Show all posts

Classic combo - 42

Sooyan/Sukiyan/Suzhiyam + Kunukku + Filter coffee

Sooyan/Sukiyan/Suzhiyam Recipe

Ingredients

For the Batter

Raw Rice : 1 cup
Urad dal : 1/4 cup
Salt : a pinch

For the filling

Grated coconut : 1 cup
Jaggery : 1/2 cup
Cardamom powder : 1 tsp

Oil for deep frying

Method

Soak rice and dal together for 2 hours.
Grind to a very smooth paste and add salt to it.
Dissolve jaggery in 1/4 cup of water and drain it.
Mix coconut and jaggery water in a heavy bottomed pan stir on low flame until the mixture comes together.
Switch off the flame and add cardamon powder.
Roll them into small balls and keep aside.
Heat oil in kadai, dip each ball in the prepared batter, put it in oil and fry until golden brown

Kunuku Recipe

Ingredients

Adai Batter ( left over) : 1 cup ( Adai recipe click here)
Onion : 1 ( chopped finely)
Coconut : 1/4 cup ( grated)
Coriander leaves
Salt
Oil

Method

Mix all the ingredients ( except oil ) together.
Make balls ( not even shape) and deep fry in oil.

Classic Combo - 41

Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee

Venpongal Recipe

Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp

Jeera : 1 1/2 tbsps

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

Ulundu Vadai / Medhu Vadai / உளுந்து வடை

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil

Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..

Note : Skip the onion if you are making for pooja.

Coconut Chutney Recipe - Click Here

Saravana bhavan style tiffin sambar Recipe - Click Here

Filter Coffee Recipe - Click Here

Ring Murukku / Andhra Murukku

Ingredients

Rice flour : 1 cup
Water : 1 cup
Moong dal : 1 tbsp
Butter : 3/4 tsp
Red chilli powder : 1 tsp
Asafoetida : a pinch
Salt : to taste
Oil : for deep frying

Method

Wash & soak moong dal in water for 1/2 an hour.
Drain it and keep aside.

Heat water in a pan and bring it to a boil.

Remove from flame , add salt , rice flour,drained moong dal and mix well.

Add butter ,mix and

Let it cool for some time.

Add red chilli powder ,

asafoetida now,

and knead it to a soft dough.

Make small gooseberry size balls ,

roll the ball into a slightly thick rope, ,

bring both ends together to make a ring shape.

Heat oil for deep frying.
Put the rings and deep fry them on medium flame till it is golden in colour.

Drain it and let it cool.

Store it in an air tight container.
Enjoy...

Bitter Gourd chips / Karela Chips - My Amma Style

Ingredients

Sliced Bitter guard : 2 cups ( slightly thick slices )
Red chilli powder : 2 tsps
Turmeric powder : 1/2 tsp
Sugar : 1 tsp
Salt : 1 tsp
Oil

Method

In a wide bowl , add sliced bitter guard pieces , salt , red chilly powder , turmeric powder , sugar and combine well.
Keep aside for 1/2 an hour.
Deep fry in hot oil till the bitter guard turn golden brown and crisp.
Repeat the process with the remaining bitter gourd pieces..

Enjoy

Aadi 18 / ஆடிப்பெருக்கு / Aadi perukku 2018 ..

Aadi 18 / Aadi perukku special recipes

Click here

Sambar vadai / சாம்பார் வடை

Ulundu Vadai recipe

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil
Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.

Tiffin sambar recipe

Ingredients

Cooked toor dal : 3/4 cup
Small Onion : 8 to 10 nos
Tomato : 1
Carrot : 1
Tamarind water : 1/4 cup
Red chilly : 2 nos
Salt
Coriander leaves
Mustard seeds
Curry leaves
Oil

To grind

Coconut : 1 1/2 tbsp
Tomato : 1
Fried gram dal : 1 tbsp
Sambar powder : 2 tsps
Method

Chop the onion ,carrot,tomato and keep aside.
Heat oil in a kadai, add mustard seeds, broken red chilly, curry leaves and fry.
Add carrot ,tomato and fry for few minutes.
Add salt, sprinkle little water and let the carrot cook until soft.
Grind all the ingredients mentioned under 'to grind' to a fine paste and keep aside.
Add tamarind water ,coconut paste,cooked dal and mix everything well.
Let the sambar boil for 5 to 8 minutes.
Garnish with coriander leaves and serve hot.

Sambar vadai recipe

Soak the vadain hot water for few minutes.

Gently squeeze the vada , arrange in serving bowl.

Add hot sambar over it and serve hot...

Enjoy

750th Post - Apple Jalebi

750 it is !!

Ingredients

Apple : 1
Maida / All purpose flour : 1 tbsp
Corn flour : 1 tbsp
Butter : 1tsp
Baking soda : a pinch
Sugar : 1tbsp
Salt : a pinch
Saffron : 10 threads
Oil
Almonds

For Sugar syrup

Sugar : 1 cup
Water : 3/4 to 1 cup
Cardamom powder

For garnishing

Pista : 2 tbsps
Almonds : 2 tbsps

Method

Take maida , corn flour , salt , baking soda in a bowl and mix well.

Add water , mix without lumps, make a thick and smooth batter.

Soak saffron in little water for few minutes.

For the sugar syrup ,combine 1 cup sugar, 1 cup water, safforn water in a kadai and boil on low flame for 10 minutes or until the syrup is slightly thick and sticky and keep aside.

Add cardamom powder to the syrup and mix well.

Peel the apple , slice it into thin round slice and remove the seeds.( scoop out the seeds)

Heat oil in a kadai , dip one apple slice in maida batter and deep fry them till golden brown colour.

Drain and keep aside.

Place the apple jalebis in sugar syrup , soak for 2 minutes and transfer it to a serving plate.

Garnish with sliced almonds and pistachio and serve immediately..

Plums Rasam / பிளம்ஸ் ரசம்

Ingredients

Plums : 5
Tomato : 2
Cooked toor dal : 1/4 cup
Rasam powder : 1tsp ( Recipe here )
Pepper - cumin powder : 1 tsp
Curry leaves
Coriander leaves
Ghee
Mustard seeds
Salt
Ghee
Asafoetida

Method

Combine 1/2 cup water , plums in a pan and bring to boil for 3 - 4 minutes.
Allow it to cool.
Peel the skin , remove the seed , chop into pieces and add it to the same boiled plums water.
Chop the tomato , mash it with your hands and add.
Add rasam powder, freshly ground pepper - jeera powder , salt , turmeric powder and bring it to boil.
After few minutes ,add the cooked dal , some more water to it and mix.
Garnish with coriander leaves, let it boil for 2 more minutes and remove from flame.
In a kadai , heat 1 tsp ghee and temper with mustard seeds , curry leaves and broken red chilly,
Add it to the rasam , mix and serve hot.
Enjoy...:)

Classic Cobo - 38

Coconut rice + Tamarind rice + Moong dal payasam + Arbi fry + Curd rice

Coconut recipe - Here
Tamarind Rice - Here
Moong dal payasam - Here
Seppankizhangu Fry - Here

Curd rice - Here

Tamil New Year Recipes / Tamil Varusha Pirappu Recipes / தமிழ் புத்தாண்டு

1. Aravanai Payasam / Nei payasam / அரவணை பாயசம்
2. Mangai Pachadi ( Sweet)
3. Malabar Avial Recipe / Mixed Vegetables In Coconut
4. Mixed Vegetable Stir Fry / Kathamba Curry
5. Raw Banana Chips ( Nenthirangai chips)
6. MURUNGAKKAI SAMBAR / DRUMSTICK SAMBHAR
7. Tomato Rasam
8. Ulundu Vadai / Medhu Vadai / உளுந்து வடை
9. Instant Mango Pickle / Raw Mango Pickle / மாங்காய் ஊறுகாய்
10. Mixed Vegetable Masala Vadai / Paruppu vadai
11. Pal Poli

இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள்

Classic combo - 37

Milagu kuzhambu + Paruppu thogayal + Potato curry + Paal payasam

Milagu kuzhambu recipe - http://www.vidhuskitchen.in/2010/07/milagu-kuzhambu-pepper-curry.html

paruppu Thogayal recipe - http://www.vidhuskitchen.in/2018/01/paruppu-thogayal.html

Paal payasam recipe - http://www.vidhuskitchen.in/2012/11/paal-payasam-milk-rice-pudding.html

Potato curry recipe - http://www.vidhuskitchen.in/2018/01/simple-potato-stir-fry-potato-curry.html

Simple Potato stir fry / Potato curry

Ingredients

Potato : 3
Red chilly powder : 1 tbsp
Turmeric powder
Asafoetida
Salt
Oil
Mustard seeds
Curry leaves

Method

Wash and cut the potatoes into cubes and put it in water.
Heat 2 tbsps oil in a pan,add mustard seeds and curry leaves.
Add chopped potatoes,salt and mix well.
Add turmeric powder,red chilly powder asafoetida mix and let it cook on low flame.
Cook until potato gets fully cooked.
Switch off the flame .
Serve hot.

Paruppu Thogayal

Paruppu Thogayal

Ingredients

Toor dal ; 1/2 cup
Red chillies : 3
Whole pepper corns : 3
Grated coconut ; 1 tbsp
Asafoetida
Salt
Oil

Method

Fry dal with red chillies and pepper in little oil till golden brown.
Add asafoetda to it and let it cool.
Grind with salt,grated coconut to a coarse paste .

Masala Paal / Madras Masala Paal / மசாலா பால்

Ingredients

Milk : 3 cups
Sugar : 3 1/2 tbsps
Badam : 10
Saffron : a pinch
Edible camphor : little pinch
Saara paruppu : 2 tbsps
Cardamaom : 2
Cloves : 2
Cinnamon stick : 1
Cashewnuts : 5
Ghee

Method

Soak badam in hot water for 1/2 an hour , peel the skin and grind to a smooth paste.
Boil milk with sugar , saffron , cloves , cinnamon stick, edilble camphor , cardamom and mix.
Add the badam paste , saara paruppu , mix and let it boil on low flame.
Once the milk reduces to 3/4 quantity remove from flame.
Fry cashew nuts in 1 tsp ghee till they turn into brown colour and add it to the milk. ( this is optional )
Serve hot.

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