Ingredients
Dry Ginger powder : 2 tbsps
Grated Jaggery : 2 tbsps
Ghee / Honey : 1 tsp
Method
Blend ginger powder and jaggery in a mixer.
Add ghee or honey and mix.
Make small size balls and store it in a ait tight container..
Sukku Vellam For Krishna Jayanthi
Ingredients
Dry Ginger powder : 2 tbsps
Grated Jaggery : 2 tbsps
Ghee / Honey : 1 tsp
Method
Blend ginger powder and jaggery in a mixer.
Add ghee or honey and mix.
Make small size balls and store it in a ait tight container..
Vella Seedai - Gokulashtami Recipes
Ingredients
Rice Flour : 1 cup ( Recipe here )
Jaggery : 3/4 cup
Urad Dal flour : 1 tsp
Butter : 1 tbsp
Grated coconut : 1 1/2 tbsps
Sesame seeds : 1 tsp
Cardamom Powder : 1/2 tsp
Oil
Method
In a heavy Bottomed pan,add grated jaggery and 1/4 cup water and stir until jaggery dissolves well.
Dry roast rice flour and urad dal flour for 2 minutes.
Dry roast the coconut and keep aside.
Then fry sesame seeds and add it to the coconut.
Now add the coconut mixture to the flour and add cardamom powder,butter and mix everything well.
Add the jaggery water to the flour mixture little by little and make a stiff dough.
Keep this mixture aside for 12 hours.
Make small balls and deep fry in hot oil till they are golden brown.
Cococnut poha / Thengai Aval
Ingredients
Aval/ poha : 1 cup
Grated coconut : 3/4 cup
Green chillies : 3
Peanuts : 2 tbsps
Cashewnuts : 1tbsp
Mustard
Oil
Salt
Curry leaves
Method
Wash and soak poha in water for 1/2 an hour.
Heat oil in a pan add mustard , chopped green chillies and stir.
Add peanuts and cashewnuts to it.
Now add Curry leaves and grated, salt and fry for few minutes until coconut turns slightly brown colour.
Add soaked poha to it and mix everything well
Serve
Curd Poha / Thayir aval
Ingredients
Poha/Aval : 1 cup
Curd : 1 to 1 1/2 cups
Coconut( optional) : 1/4 cup
Mustard seeds
Green chillies
Grated ginger
Curry leaves
Sal
Oil
Method
Wash and soak poha/aval in water for 1/2 an hour.
Heat oil in pan, add mustard seeds, ginger, curry leaves one by one.
Add seasoning to the poha.
Add curd and salt to it and mix well.
Finally add grated coconut and serve.
Vella Aval / Sweet Poha
Ingredients
Poha/ Aval : 1 cup
Jaggery : 3/4 cup
Grated coconut : 1/2 cup
Ghee : 1 tbsp
Cashewnuts : 2 tbsps
Cardamom powder
Method
Wash and soak poha in water for 1/2 an hour.
Dissolve the jaggery in 1/4 cup of water and filter it.
Boil jaggery water till becomes thick ..
Add soaked poha to it and mix well.
Add grated coconut and cardamom powder and mix.
Heat ghee in a pan, fry cashewnuts till golden brown.
Add to the poha mixture and serve hot.
Paneer Kathi Roll
For filling
Click Here for the Paneer Filling.
Ingredients for making Roti
Wheat flour ; 1 cup
Salt
Water as required
Oil : 1 tsp
Method
Make a smooth dough of the flour,salt,oil and water as required and keep aside for 15 minutes.
Make round rotis and cook both sides with little oil.
Put 1 tbsp filling into the roti and roll it.
Serve with Tomato sauce.
Chow Chow Kootu / Chayote Kootu ( Simple Method Without Coconut )
Ingredients
Chow Chow : 1 ( chopped into small cubes)
Moong dal : 1/4 cup
Green chillies : 3 nos
Jeera : 1 ysp
Curry leaves
Asafoetida
Mustard seeds
Salt Oil
Method
Pressure cook the moong dal & chow chow for just 1 whistle with salt.
Heat 1 tsp oil in a kadai,add mustard seeds.
Once they splutter add jeera,chopped green chillies, curry leaves and asafoetida.
Now add the cooked chow chow mixture and let it boil for few minutes.
Remove from flame and serve.
This simple kootu goes well with Chapathi or Roti...
Classic Combo - 3 ( Vathakuzhambu + Keerai Masiyal + Urulai Kizhangu Curry)
Vatha Kuzhambu Recipe :
http://www.vidhuskitchen.com/2010/08/murungakkai-kara-kuzhambu-drumstick.html
Keerai Masiyal Recipe :
http://www.vidhuskitchen.com/2013/02/keerai-masiyal.html
Urulai Kizhangu Curry Recipe :
http://www.vidhuskitchen.com/2010/06/potato-fry.html
Broken Wheat Upma / Cracked Wheat Upma / Gothuma Rava Upma
Ingredients
Cracked Wheat : 1 cup
Chopped onion : 1/4 cup
Green chillies : 3 nos
Red chilly : 1
Grated Ginger : a pinch
Curry leaves
Mustard seeds
Urad dal
Salt
Oil
Method
Wash the broken wheat and keep aside.
Heat oil in a pressure cooker,add 1 tsp mustard seeds.
When mustard seeds starts crackle,add urad dal,chopped green chillies, broken red chilly,ginger,curry leaves,onion and fry.
Add 21/2 cups water, salt and mix well.
Allow it to boil.
Now add the broken wheat,mix well and pressure cook for 2 whistles.
Once the cooker cools down,open it and garnish with coriander leaves.
Serve Hot...
Masala Paal
Ingredients
Milk : 4 cups
Sugar : 1/2 cup
Soaked badam : 1/4 cup
Piyal seeds ( sara paruppu) : 2 tbsp
Cardamom powder : 1 tsp
Cinnamon : 1
Cloves : 3
Saffron : 1/4 tsp
Method
Soak saffron in little milk for 15 minutes.
In a wide heavy bottomed vessel,add milk,cinnamon,cardamom,cloves and boil till the milk is reduced to half the quantity.
Grind almonds in milk to a smooth paste.
To the boiling milk,add the almond paste,saffron milk,sugar and mix well.
Let it boil on low flame for few minutes.
Add the piyal seeds and switch off the fire.
Cool and serve.
Vegetable Kothu Parotta
Ingredients
Parotta : 4
Chopped onion : 1/2 cup
Chopped Tomato : 1/4 cup
Chopped carrot : 1/4 cup
Chopped Capsicum : 1/4 cup
Green peas : 1/4 cup
Tomato sauce : 1 tbsp
Green chillies : 3
Ginger - Garlic paste : 1 tsp
Salt
Oil
Coriander leaves
Method
Roll the Parottas & cut them into pieces and keep aside.
Heat oil in a pan,add the onions,fry well.
Add ginger - garlic paste,tomatoes and stir.
Add slitted green chilles and salt to it.
Now put vegetables and cover for few minutes.
Add tomato sauce and chopped parotta pieces now,cook on high flame for 2 minutes.
Garnish with coriander leaves and serve Hot...
Onion Pakoda
Sliced onions : 1 cup
Besan flour : 3/4 cup
Rice flour : 2 tbsps
Baking soda : a pinch
Red chilly powder : 1 tsp
Chopped green chillies : 1 tsp
Curry leaves : few
Salt
Oil
Method
Mix onion, curry leaves,salt, green chillies well.
In another bowl add besan flour,rice flour,baking soda,red chilly powder,mix well and now add the onion mixture to it,sprinkle some water and mix well again.
Heat oil and deep fry till it is golden brown.
Easy Macaroni
Ingredients
Macaroni : 1 cup ( cooked according to the instructions & keep aside.)
Chopped carrot : 1/4 cup
Chopped capsicum : 1/4 cup
Chopped beans : 1 tbsp
Chopped onion : 1 tbsp
Soya sauce : 1 tsp
Chilly sauce : 1 tsp
Pepper powder : 1/2 tsp
Chopped Garlic : 1/2 tsp
Salt
Oil
Method
Heat oil in a large pan,add chopped garlic and fry for few minutes.
Add onion and fry.
Add the vegetables ,sprinkle some salt and saute for few minutes.
Add chilly sauce,soya sauce and mix.
Put the cooked macaroni to the vegetables,salt and mix everything well.
Finally add pepper powder and coriander leaves and mix.
Turn the stove off and serve hot with tomato ketch up.
Enjoy..:)
Senai Kizhangu Eriserry / Yam Eriserry
Ingredients
Yam ( Senai kizhangu) : 1 cup ( chopped)
Grated coconut : 4 tbsps + 2 tbsps
Pepper : 1 tsp
Red chilly : 1
Cumin seeds : 1/2 tsp
Curry leaves
Salt
Coconut oil
Method
Pressure cook yam with turmeric powder & salt till 2 whistles and keep aside.
Grind 4 tbsps coconut, pepper, jeera to a very smooth paste.
Add the coconut paste to the yam,add little salt and let the mixture boil for few minutes.
Heat coconut oil in a frying pan,temper with mustard seeds and curry leaves.
Add the remaining 2 tbsps coconut to it and fry till golden brown cocour.
Put the tempering to the eriserry and mix everything well.
Serve Hot.
:)
Mysore Rasam
Ingredients
Toor dal : 1/2 cup
Tamarind water : 1 cup
Tomatoes : 2
Asafoetida
Salt
Ghee
Coriander leaves
Mustard seeds
Red chilly
Curry leaves
To Roast
Chana dal ; 1 tsp
Coriander leaves : 1 1/2 tbsp
Red chillies : 2
Pepper : 1 tsp
Grated coconut : 1 tbsp
Method
Pressure cook toor dal with 1/2 tsp turmeric powder for upto 5 whistles.
Fry the ingredients given in " to roast" with 1/2 tsp oil and grind it to a smooth paste.
Take a bowl,add tamatind water,chopped tomatoes, asafoetida,salt,turmeric powder and boil for 5 minutes.
Add cooked dal and ground paste ,2 cups of water to this.
When it froths up, switch off the flame and add curry leaves and coriander leaves.
Temper mustard seeds and curry leaves in little ghee and add it to the rasam.
Classic Combo - 2 ( Mor kuzhambu + Paruppu Usili)
Mor kuzhambu + Paruppu Usili
Mor kuzhambu Recipe :
http://www.vidhuskitchen.com/2010/07/mor-kuzhambu.html
Paruppu Usili Recipe :
http://www.vidhuskitchen.com/2009/12/parupu-usili.html
Lunch Menu - Classic Combo
Classic Combo
Milagu Kuzhambu + Paruppu Thogayal + Sutta Appalam
Milagu Kuzhambu Recipe here
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 .
Ragda patties
Ingredients
Boiled potato : 1 cup
Boiled white peas : 1/4 cup
Chopped onion : 1/4 cup
Chopped tomato : 1/4 cup
Ginger - Garlic paste : 1 tsp
Red chilly powder : 1/2 tsp
Garam masala powder : 1/4 tsp
Turmeric powder : 1/4 tsp
Coriander powder : 1/2 tsp
Bread crumbs : 2 tbsps
Salt
Coriander leaves
Oil
Method
For patties
Take a bowl,mash potatoes.
Add ginger - garlic paste,turmeric powder,coriander powder,jeera powder,garam masala powder,salt,breadcrumbs and mix everything well.
Make small balls & flatten it.
Shallow fry the patties on a skillet with little oil and keep aside.
For the Ragda
Heat oil in pan, add 1/4 tsp ginger - garlic paste,chopped onion and fry.
To this add red chilly powder,turmeric powder,garam masala powder,salt and fry well.
Add finely chopped tomatoes and mix.
Add boiled white peas and little water and mix well.
Finally add chopped coriander leaves, switch off the flame and keep aside.
For serving
Place 2 patties on a plate and pour the ragda over it.
Garnish with coriander leaves and serve immediately.
Veechu Parotta
Ingredients
Maida / All purpose flour : 1 cup
Water
Oil
Salt
Method
Take maida in a wide bowl,add salt and mix well.
Add water slowly and make a dough.
The consistency of the dough would be little soft.
Apply little bit of oil,mix it into the dough,cover it and let it rest for 2 hours.
Make balls,roll it into a very thin chapati,apply some oil on it,dust some maida on top of the oil.
Fold the opposite sides,then again fold the remaining sides.
Heat a tawa, put the parotta carefully on it and let it cook.
Flip to other side , pour some oil all aound and cook well.
Serve hot with any kurma.
Side dishes - click Here..
Vegetable Noodles
Ingredients
Noodles : 1 pkt
Chopped vegetables : 1 cup ( carrots,beans,green peas,cabbage,capsicum)
Soya sauce : 1 tbsp
Chopped garlic : 1 tbsp
Chopped onion : 2 tbsps
Pepper powder : 1 tsp
Chilly Tomato sauce : 1 tsp
Spring onion : 2 tbsps
Salt
Oil
Method
Boil water and add noodles to it .
Let it cook.
When it is done,drain the water,wash the cooked noodles with cold water and completely drain it again and keep aside.
Heat 2 tbsps oil in a kadai, add onion, garlic and fry.
Add the vegetables, salt and mix well.
Add soya sauce,chilly tomato sauce ,pepper powder and blend well.
Add the drained noodles,finely chopped spring onion now and fry for few minutes in high flame.
Serve hot with sauce...
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