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vazhaipoo thokku

Posted by Srividhya |



Ingredients:
Vazhaipoo  - 1
Omam         - 1 tea spoon.
Red chilli    - 4
Pepper        - 1 tea spoon.
Salt              - As required
Tamarind   - small piece
Turmeric powder.

Method:

1) Pressurecook the chopped      Vazhaipoo.
2) Grind the abovesaid              ingredients with cooked    Vazhaipoo.
3) Put ghee in a pan, add mustard seeds and add the ground paste and continue stirring.
4) Add little quantity of oil and continue stirring till it reaches halwa consistency.
5) Transfer it into an airtight box.

This is good for ladies with newborn babies.

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Posted by Srividhya
Posted by Unknown |

 

Carrot Halwa - Saraswathy Jayasankar


                         



           

Ingredients

  • Carrot   -  1/2 kg(500g)
  • Sugar    -1 1/2 cup (300g)
  • Ghee     - 1/4 cup (100g)
  • Khova without sugar -200g
  • Milk.      - 1/2 l(500 ml)
  • Cashew nut - 15
  • Almond - 15
  • Cardamom powder
  • Kesar

Method

  • Pressure cook or boil grated carrot in milk.
  • Pour the boiled carrot in a Kadai and stir continuously.
  • Add sugar,ghee and khova to it and stir well continuously till it becomes thick by leaving the sides of the Kadai to the centre.
  • Add cardamom powder.
  • Transfer halwa to a serving bowl.
  • Garnish with  kesar,cashew nut and almond.
  • Serve hot or cold the delicious carrot halwa!!!

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Posted by Unknown
Posted by savitha |

 

THIRUVADHIRAI KOOTU



[Thiruvathirai/Arudra Darisanam is a Hindu Festival celebrated in South India.Our tradition is to make Thiruvadhirai kali and kootu.]

INGREDIENTS

Vegetables needed:-

Red Pumpkin(butternut squash)
White Pumpkin(Ash Guard)
Raw Banana
Senai kilangu (elephant foot)
Pacha Mochai(field beans)
Brinjal
Chepankilangu(colacasia)
Carrot
Sweet potato
Green Peas(optional)
Salt-acc to the taste
Tamarind paste -2tsp

Dry Ingredients
Chana dhall-2 Tbs
Coriander seeds-1 Tbsp
Pepper corns-1 Tsp
Jeera-1Tsp
Dry chillies-4/5(according to tne spice level)
Raw rice-1 Tsp

Tempering
Mustard seeds-1tsp
Jeera-1tsp
Asafoetida-little
Oil-1tsp

METHOD
Peel the Skin and cut all the vegetables in cubes.Pressure cook the veg with salt and water(till the vegl immerses) for 2 whistles.Add tamarind paste mix well,Now Roast the dry Ing and make paste in the mixer.Add this paste to the vegetables.boil it till everything comes together.Temper mustard seeds,jeera,asafoetida in the oil and pour it on the kootu.Your Kootu is now ready.

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Posted by savitha

Banati uppupindi

Posted by Unknown |

Banati uppupindi - 
Saraswathy Jayasankar 

Banati uppupindi


Ingredients

Boiled rice         - 1/2 cup
Raw rice.           - 1/2 cup
Channa dhal      -  1 tablespoon
Toor dhal.          - 1 tablespoon
Red chilli           - 4-5 as required according to taste
Tamarind paste  - 1 spoon
Mustard
Urdu dhal
Curry leaves
Asofoetida
Oil
Coconut grated
Salt


  Method

  • Soak rice and dhal together for 2 hours.
  • Grind rice and dhal with tamarind paste , red chilli and salt to a coarse batter. (Idli batter consistency)
  • Heat oil ( a little more) in Kadai.
  • Add mustard,Urud dhal,curry leaves ,grated coconut and asafoetida.
  • Add the batter and stir well without taking hand.
  • Stir well by closing with lid at proper interval.
  • Hot upma is ready when it reaches a sand like (manal) consistency!!!!


Variation

Mix rice flour, salt with sour curd to a thick batter.
Heat oil in a Kadai.
Add mustard,Urud dhal, red chilli , curry leaves and asafoetida.
Add the batter and stir well till it reaches a sand like consistency.!!!!

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Posted by Unknown

BUTTER COOKIES....

Posted by savitha | Labels:

BUTTER COOKIES


INGREDIENTS

MAIDA-200GMS

BUTTER(chilled)-125GMS

POWDERED SUGAR-50GMS

SALT-2 PINCHES

BAKING POWDER-1/2 TSP

VANILLA ESSENCE-1TSP

BUTTER ESSENCE-1/2 TSP(OPTIONAL)

WATER-1 TBSP

CASHEW BITS -FOR DECORATION(optional)

METHOD

Sieve flour with baking powder.Soften the butter and add powdered sugar little by little.Beat till fluffy.Mix essences,water and beat well.Now,add flour and mix lightly.Place the dough in the flat bowl covered with cling wrap and keep it in the freezer for about 10mts.Now take the dough,roll it into balls and slightly flatten with your palms and place on the tray.Decorate with cashews.Pre heat the oven for 180 degrees for 8-10mts.bake for 15mts or till the cookies turn golden brown.Your butter cookies are now ready.Store it in a air tight container .





Note:{Health consious people can replace maida with wheat flour and increase baking powder to 1tsp}

 

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Posted by savitha

Veg Augratin - Poornima

Posted by Unknown | Labels: , , , , ,

  Au gratin refers to a dish that is baked with a topping of seasoned breadcrumbs and cheese.  Au gratin topping should be golden brown, which can be achieved by baking. Vegetables such as cauliflower, green beans, eggplant, corn, carrots or tomatoes can be used

Ingredients

• Mixed Vegetables - 1 1/2 Cup ( Finely Chopped Beans,carrots, cauliflower, sweet corn,Colored Bell pepper)
• Onion - 1 (finely chopped)
• Butter - 2 tablespoon
• Corn flour or Maida - 2 tablespoon
• Milk -  1 Cup
• Cheese - Mozzarella, Parmesan 
• Salt - to taste
• Herbs - Oregano, Basil 
• Chilly Flakes - to taste
• Pepper Powder - to taste
• Bread crumbs - to cover the cheese 

Method
1. Preheat Oven to 200 C
2. Boil the vegetables & keep it aside.
3. Melt the butter in a pan . Add the onion and saute for few mins.
4. Add the corn flour & keep stirring for few mins. Now add the milk slowly & keep stirring so that lumps are not formed.
5. Add chilly flakes, pepper & herbs  . 
6. Add the boiled vegetables & finally add salt.
7. Add grated cheese on top of the mixture.
8. Now transfer the content to a greased glass casserole. Topup the mixture with lavish amount of cheese & bread crumbs.
9. Place it in over for 20 mins approx or till the top portion turns golden brown.
Transferred to cake baking tray....
Yummy !!! Veg Au gratin is ready to serve......enjoy..

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Posted by Unknown

Ladies Finger Fry (Ventaikai) - Poornima

Posted by Unknown | Labels: , , , , , , ,

Buy the fresh ladies finger – ½ kg.
Besan powder( Kadalai maavu) – 2 tablespoon
Rice flour (arisi maavu) – 1 tablespoon. *
Chilli powder – 2-3 teaspoons (preferably Kashmiri chilli powder)
Salt – 2 teaspoons (as required)
Tamarind paste – 1 teaspoon.

1.1 Soak the tamarind in the hot water and prepare a thick paste.
1.2 Cut the ladies finger in 1 inch long sized pieces.
1.3 Mix the besan, rice flour, chilli powder, salt, tamarind paste in a wide mouthed bowl. Make this as thick paste. Do not add water.
1.4 Marinate(mix) the ladies finger with the paste so that the paste is spread evenly on the ladies finger.
1.5 In a Kadai, heat the oil. Take the oil for Shallow fry and NOT deep fry. Put the Marinated ladies finger in the oil and allow it to fry for 15-20 mintues. Keep stirring in between so that it does not turn black. Make sure that the ladies finger is cooked and crispy. Usually it would be in golden brown colour.
1.6 Garnish with Coriander leaves.



TIP : For any fried items, the amount of rice flour should be always less than the besan flour.

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Posted by Unknown
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