7 Cup Burfi / Cake / 7 கப் கேக்

Ingredients
Besan Flour : 1 cup :

Milk            : 1 cup

Grated coconut   : 1 cup

Ghee                   : 1 cup

Sugar                  : 3 cups 

Method 

Heat a heavy bottomed thick kadai, add besan flour,milk,ghee,coconut,sugar and mix well.

Keep mixing to ensure there are no lumps .

Once it starts boiling, reduce the flame .
Meanwhile grease a tray with ghee .

Make sure the flame is in sim position and stir continously.
When the mixture starts thicken and slightly turned to the golden colour and leaves the sides of the pan immediately pour to the greased plate , and cut into desired shape.   

Enjoy..... 

Raw banana fry / Vazhaikai Roast / வாழைக்காய் வறுவல்

Ingredients

Raw banana       : 2 nos
Red chilly powder  : 3/4 to 1 tsp
Turmeric powder    : 1/4 tsp
Asafoetida               : a pinch
Salt
Oil
Mustard seeds
Curry leaves

Method

Peel the raw bananas and chop into thin slices.
Take it in a bowl,add salt,turmeric powder,red chilly powder,asafoetida ,mix well and keep aside for 10 minutes.
Heat 1 1/2 tbsps oil in a frying pan,add mustard seeds and curry leaves.
When mustard starts splutter , add the banana mixture and stir.
Keep stirring in between and cook on low flame till done.

Serve hot & enjoy...

Raw mango Sambar / மாங்காய் சாம்பார்

Ingredients

Raw mango             : 1 
Toor dal                   : 3/4 cup
Small onion             : 10 nos
Tomato                    : 2 big size
Sambar powder       : 2 tsp
Mustard seeds          : 1/2 tsp
Fenugreek seeds      : 1/4 tsp
Curry leaves
Salt
Oil

Method

Pressure cook the toor dal with water and turmeric powder for 3 to 4 whistles and keep aside.

Heat 1 tbsp oil in a kadai,add mustard seeds ,Fenugreek seeds,small onion and fry 

Add the chopped tomatoes and stir.

Add turmeric powder,

Asafoetida.

1cup water, Sambar powder,

Salt and let it boil.

Wash and chop the mango into pieces and add it to the boiling sambar.

Let it boil till the mango gets cooked.

Add the cooked dal and mix well.

Bring to boil for few minutes and switch off the flame.

Classic combo - 25

Tomato rasam  + Karunai kizhangu masiyal + Cabbage stir fry + Angaya podi 


Angaya Podi /அங்காயப்பொடி recipe 

http://www.vidhuskitchen.in/2014/11/angaya-podi.html
Karunai Kizhangu Masiyal / கருணைக்கிழங்கு மசியல் recipe 

http://www.vidhuskitchen.in/2014/10/karunai-kizhangu-masiyal.html 

Tomato Rasam recipe 

http://www.vidhuskitchen.in/2013/01/tomato-rasam.html 

Mixed Vegetable Stir Fry / Kathamba Curry recipe

http://www.vidhuskitchen.in/2014/11/mixed-vegetable-stir-fry-kathamba-curry.html 

Neer dosa / நீர் தோசை

Ingredients

Raw rice             : 1 1/2 cups
Grated coconut   : 2 tbsps
Salt
Oil

Method

Wash and soak the rice with enough water for about 2 hours.
Drain the water and grind the rice with coconut , required salt with little water to a smooth paste. 
Transfer to a bowl and add 1/2 cup water.
The consistency should be like appam batter.
Heat a non stick pan, rub some oil , drizzle a ladle of batter on to the hot tawa.

Pour some oil around the corners, let it cook till the edges turn brown.
Flip over and let the other side cook. 

Serve hot with tomato chutney..

Enjoy... 

Babycorn curry - Side dish for roti / paratha

Ingredients

Babycorns                 : 10 nos
Onion                        : 2 nos
Tomato                     : 3 nos
Ginger - garlic paste   ; 1 tbsps
Cashewnut                  : 1 tsp
Chilly powder             : 1 tsp
Garam masala powder  : 1 tsp
Dried fenugreek leaves / Kasuri methi  - 1 tsp
Salt
Oil

Method

Soak cashewnuts in warm water for 10 minutes.
Cook babycorn in water with turmeric powder and salt for about 5 minutes.
Drain and keep aside.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.
Enjoy....

Kashmiri Pulao / Kashmiri Pulav

Ingredients 

Basmati rice               : 1cup

Water                          : 3/4 cup

Milk                           : 1/4 cup 

Chopped onion           1/4 cup

Cashewnut                : 2 tbsps 

Raisin                        : 1 tbsp

Cinnamon                 : 1 stick

Cloves                       : 3 nos

Cardamom                 : 2

Ghee                          : 2 tbsp

Pomegranate               : 2 tbsps 

Sugar                          : 1/4 tsp

Salt 

Method

Wash the basmati rice and soak with water + milk for 10 minutes.

Heat 1 tsp ghee in a frying pan,fry cashew nut ,raisin and keep aside.

Fry onion in the same pan with little ghee till golden brown and crisp and keep aside.

Heat remaining ghee in the same pan,add cinnamon stick,cloves,cardamom,1/4 tsp sugar and fry. 

Add soaked rice with water + milk mixture,add required salt ,mix and bring to a boil.

Reduce the flame,cover and cook till the rice is done.

Sprinkle onion,cashew nuts,raisins,pomegranate over the rice and mix gently.

Cover for few minutes.

Serve hot .

Enjoy...

Sprouted Pearl Millet Idli / முளை கட்டிய கம்பு இட்லி

Ingredients

Sprouted pearl millet            : 1 cup
Idli rice                                 : 1/2 cup
Urad dal                                : 1/2 cup
Fenugreek seeds                    : 1/2 tsp
Salt

Method

Wash  idli rice,urad dal ,add pearl millet,fenugreek seeds to it . 
Mix all the ingredients  and let soak for 2 hours. 
Grind to a smooth paste and add required salt to it.
Mix well and keep for fermentation for 6  hours. 

Grease idli mould with little oil, mix the batter well and fill the moulds. 

Steam cook for 8 to 10 minutes. 

Remove from flame and let it cool for 2 minutes.

Serve hot with coconut chutney.

Saffron gulab jamun with homemade khoya

Ingredients

Full cream milk        : 1/2 ltr 
Saffron                      ; 2 pinches
Maida                        : 1 1/2 tbsps
Sugar                         : 1 1/4cups
Water                         : 1 1/4 cups
Baking soda               : a pinch
Oil

Method

Soak saffron in 1 tbsp warm milk for 10 minutes to release the colour and flavour.
Take a non stick pan, bring milk to boil.

Add saffron milk to the boiling milk .

Lower the flame and keep stirring scraping the sides.

keep stirring till it becomes solid.

Remove from fire and let it cool.
Now the saffron khoya is ready.

In a bowl, add the khoya,maida,baking powder and mix well.

Make a smooth dough without adding water.

Keep aside for 5 to 10 minutes and make equal sized balls.
Meanwhile prepare the sugar syrup.
In a pan,add sugar, water and let it boil till the syrup becomes sticky and keep aside.

Deep fry the jamun balls in medium heat oil,place them on paper towel,add it to the sugar syrup . 

Let jamuns soak for atleast 1/2 an hour before serving.
Enjoy...

 

Neeragaram / Pazhaya sadam / பழைய சாதம் - Summer Recipes

Ingredients

Leftover rice           : 1 cup
Water                      : 1 cup
Buttermilk              : 3/4 cup
Shallots / Small onion   : 10 nos ( chopped)
Salt

Method

Previous night soak the rice with water till next day morning.
Next day crush the rice with salt,chopped onion,buttermilk and mix everything well. 
Serve and Enjoy...

Akkaravadisal Recipe - Iyengar Style / அக்கார வடிசல்

Ingredients

Raw rice             : 1 cup
Moong dal          : 1 tbsp
Jaggery               :  1 cup
Sugar                   : 3/4 cup
Milk                     : 3 1/2 cups
Ghee                    : 1/4 cup
Cardamom powder  : 1 tsp
Pachai karpooram (edible camphor) : a pinch
Cashewnuts
Saffron


Method 

Wash and soak the rice and dal for 10 mins.
Soak saffron in 1 tbsp milk.
Cook rice in milk in a pressure cooker until throughly mashed. Melt the jaggery in a heavy bottomed pan in little water and filter it.

Add sugar,mashed rice to it and mix well.

Add ghee .cardamom powder,pachai karpooram  and mix well.

Add the soaked saffron and mix.

Simmer the flame and cook for 5 to 7 minutes.

Remove from fire.

Heat 1 tbsp of ghee and fry cashews and then grapes.
Add it to the rice mixture and mix.

Serve hot.

Enjoy..

Barnyard Millet / Kuthiraivali / குதிரை வாலிஅரிசி Paniyaram - Millet Recipes

Ingredients

Barnyard Millet / Kuthiraivali / குதிரை வாலிஅரிசி : 1 cup
Urad dal : 1/4 cup
Fenugreek seeds : 1/2 tsp 

Salt
Oil

Method

Wash and soak the rice for 2 hours.

Wash and soak the dal and fenugreek seeds for 1 hour.

Grind together in a mixie or grinder to smooth paste.

Add required salt and mix well.

Transfer it to a bowl and let it ferment for 5 - 6 hours.

Heat a paniyaram pan,add oil,pour the batter in each mould and let it cook.
Turn and cook the other side too.
Serve hot with any chutney...

Chilli Bajji / Milagai Bajji Recipe / மிளகாய் பஜ்ஜி

Ingredients 

Milagai / Chilly      :  6 
Besan flour           : 1/2 cup
Rice flour              : 1/4 cup
Baking soda          : 1/4 tsp 
Red chilly powder   : 3/4 tsp 
Asafoetida              : 1/4 tsp 
Salt 
Oil  

Method

Wash and slit the chillies and deseed it.

In a bowl prepare a batter using the besan flour,rice flour,asafoetida,salt, red chilly powder,baking soda and add enough water and mix without any lumps. 

The batter should be in dropping consistency.
 Heat a kadai,add oil for frying.

Dip the chillies one by one and drop carefully in to hot oil. 

Cook both sides for 2 minutes a side or until golden brown and crisp. 

Once done, remove from oil.

Serve hot. 

Enjoy 

Vazhakkai Podimas / Vazhakkai Puttu / Scrambled Raw Banana / வாழைக்காய் பொடிமாஸ்

Ingredients

Raw banana          : 2 nos
Grated coconut     : 2 tbsps
Ginger                   : a small piece
Green chilly          : 1
Red chily               : 1
Coconut oil            : 1 tsp
Mustard seeds 
Curry leaves
Asafoetida

Method

Steam cook the raw banana for  10 minutes and let it cool

Peek off the skin and grate the cooked banana.

Heat oil in a frying pan,add mustard seeds,broken red chilly,chopped green chilly.ginger and curry leaves.

Now add the grated banana,salt and mix well.

Cook on medium flame for 5 minutes.

Finally add the grated coconut .stir for 3 minutes and remove from flame.

Serve and enjoy...