Nov 30, 2008

Carrot Badam Paal Payasam

Recipe marathon2# 30th day
Today is the last day of recipe marathon. I feel happy about to run along with all participants in RM#2 successfully. In one way I feel, wow!!! I completed the whole 30 days & also I feel hmmmm…. it’s up…. Now ending entry with delicious payasam (desert)….While exploring priya’s blog I got idea to prepare this dish & it came out delicious

Though all r in their busy schedule, passing valuable comments… Bunch of thanks to friends cum participants ….. Due to my work stuff I’m unable to leave comments regularly... I’m really sorry for it….Now please, have a desert….cheers….


Carrot (medium) -1 no

Raw rice –3/4 handful (around1.5 tbs)

Badam - 8 nos

Poppy seed -1 tbs

Condensed milk -1/2 cup

Milk -1/2 liter

Sugar -2 tbs

Elachi -3 nos

Saffron -2 strands

Grate carrot & cook it in a cooker upto 3 whistle, after it gets cool grind it to fine paste. Now grind badam & poppy seeds into fine paste. Now add condensed milk & less amount of water into pan, let it melts, add milk & rice, cook till the rice gets cooked & mashy in milk. Here add carrot paste & badam paste into the milk mixture, cook for a while, add elachi,saffron & sugar, stir it continuously without leaving hand for about 5 minutes. Now wow!!!!!!!!!!!!! Delicious payasam is ready to serve………..


Note: here I do not want to add roasted cashew, can be added if require.



My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi


Sending this to - JFI-Carrot by the cooker

Also sending this to Rice mela by valli



Nov 29, 2008

Carrot Salad

Recipe marathon2# 29th day
My amma used to prepare this salad & I love this… like… anything


Carrot (medium) – I no

Lemon – 1 no

Mustard -1/2 tsp

Jeera powder -1 tsp

Salt –as per taste

Chop carrot thinly by vertical, add lemon juice, salt & stir it well. Temper mustard without adding oil. Now add jeera powder & mustard to carrot mixture.





My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi


Sending this to - JFI-Carrot by the cooker

Nov 28, 2008

porul Vilanga Urundai

Recipe marathon2# 28th day
This porul vilanga urundai is also a traditional recipe. It means, couldn’t find the things in the dish. Porul- things, vilanga – unable to find (in tamil). Its taste will be yummy but it becomes harder to bite after an hour of preparation.


Bengal gram -1/2 cup

Splitted moong dal -1/2 cup

Raw rice -1/4 cup

Boiled rice Elachi -1/4

Jaggery (grated) -1.5 cup

Dry ginger powder -1/2 tbs

Dry roast Bengal gram, splitted moong, both rices & elachi till good aroma comes. Then grind it finely in mixie. Now add jaggery in kadai with less amount of water, when jaggery dissolves in water, filter it for purity. Now again heat the filtered jaggery syrup until it reaches perfect consistency i.e., when u add some drops of syrup in a glass of water, It can be rolled like flexible ball( ilam paagu) then switch of the stove; pour this syrup into grinded flour, roll it quickly to small lemon size. If too much time is taken to roll the flour, it will become tough to roll. Taste the yummy urundai.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi



sending this to Rice mela by valli



Nov 27, 2008

Mor kali

Recipe marathon2# 27th day

Mor kali is made out of rice flour & it is one of the traditional recipes in Brahmins…It gives tangy taste….We like it very much. Buttermilk called Mor in Tamil. Kali means any flour cooked as dough, and then it is called Kali. Here i used raw rice flour for this dish


Rice flour (raw) -1 cup

Sour buttre rmilk -1.5 cup

Water -1 cup

Sesame oil -3 tsp

Mustard -1 tsp

Asafoedita -2-3 pinch

Red chilly -1 no

More milagai -4 no

Salt –as per taste

Curry leaves -5-7 counts


Mix water & butter milk with salt; mix rice flour into it. Add oil in a kadai put mustard let it spluts, add asafoedita curry leaves & * mor milagai (chilli). Now add “raw rice water” into it & stir till it gets cooked. Check it by wet hand, when it sticks in fingure, it has to cook further or else switch off the stove.

* Mor Milagai –Mor- buttermilk, Milagai - chilly

Green chilli soaked in curd & dried in sundry
My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi



sending this to Rice mela by valli


Nov 26, 2008

Kadalai curry

Recipe marathon2# 26th day
This kadalai curry perfectly matches with appam & idiappam.


Brown channa (small chick pea) – 1 cup

Kashmiri chilly powder – 1 tsp

Oil -2 tsp

Salt –as per taste

Coriander – 1 tbsn


For grinding

Onion -2 nos

Tomato – 2 nos

Garlic -3 pods

Ginger -samll piece

R.chilly -5-7 no

Poppy seed – 2 tsp

Coconut (grated) – ¼ cup

Cinnamon – small piece

Cardamom – 2 nos

Clove – 2 nos

Curry leaves – 1 stalk


Soak channa for about 10 hours & cook it in cooker up to 3 whistles, keep aside with water. Grind 1 onion with other ingredients mentioned above. Add oil in kadai, sauté onion till it turns to golden brown colour. Now add the grinded paste, let it cook till raw smell go off. Then add cooked Chenna (kadalai) & coariander leaves, boil till the gravy becomes thick.


My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi




Nov 25, 2008

Aapam

Recipe marathon2# 25th day
Aapam is a south Indian delicacy, especially popular in Kerala & Tamilnadu. It goes well with kadalai curry, vadacurry & sothi. This dish seems like small bowl, the edges of this dish comes golden brown & in center it comes soft & spongy.

Raw rice -1 cup

Idli rice -1cup

Cooked rice -1/4 cup

Fenugreek –2 tbs

Urad dal -1 tbs

Coconut milk – less than ¼ cup (rice cooker cup)

Sugar – 3 tsp

Salt - as per taste

Soak raw rice, idli rice, fenugreek, urad dal, together for about 4 hours & grind it finely with cooked rice to a fine thick paste. Leave it to ferment for 15 hours. Here add sugar &coconut milk into the batter; make it like dosa batter consistency. Now take aapa kadai(wok) smear it by little oil, (If it is nonstick kadai, oil is not required) pour one ladle of batter in center, catching both the ears of kadai quickly & slowly just swirl it 2-3 time & close it with lid; after 2 minutes or till the edges turn golden color, take the aapam from kadai. Serve it hot with kadalai curry or sothi.

My co- runners are

1) DK
2)Srivalli
3)Ranji
4)PJ
5)Curry
6)Medha
7)Priya
8)Bhawna
9)Raaji
10)Ruchii
11)Anu
12)Kamala
13)Roopa
14)Divya Kudua
15)Rekha
16)Divya M
17)Lakshmi
18)Raaga
19)Lakshmi Venkatesh
20)Sripriya
21)Viji
22)Kamalika
23)Pavani
24)roochi


sending this to Rice mela by valli




Nov 24, 2008

Pav bhaji

Recipe marathon2# 24th day

Pav bhaji is a north Indian dish. I always prepare this for breakfast. Taking all veggie in morning is v. good for health.



Pav (instant) – 6 nos

Buttter -20 grams

Carrot -1 no

Peas -1 hand full

Beans -7 nos

Cabbage (chopped) -1/4 cup

Capsicum (small) -1 no

Cauliflower -3 florets

Onion -1 no

Tomato -1 no

Ginger -1/4 inch

Garlic -3 pods

G.chilly -2 nos

Chilly powder -3 tsp

Pav bhaji powder -2 tsp

Corianders leave (chopped) -2 tsp

Lemon juice –2-3 drops

Ghee – 2 tsp

Grind ginger, garlic & g.chilly into paste form. Add ghee in kadai, saute onion till it becomes golden color. Add grinded paste, stir for a few seconds. Now add all the vegetables one by one, finally add tomato & sauté all the veggie till it becomes soft. Here, add chilly powder, pav bhaji powder, salt & mix it well. Add ¼ cup of water & cook the gravy till it becomes thick. After it becomes cool just give 1-2 turns in mixie, Then again sauté the mixture in hot kadai for about 2-3 minutes. After a while add lemon juice & coriander leaves. Now cut the pav in middle, roast it inside in tawa by adding butter. Fill the veggie in the middle of pav & close it with another piece.


My co- runners are

1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi





Nov 23, 2008

Hotel vaththakuzhambu/Karakuzhambu

Recipe marathon2# 23th day

Thi method of vathta Kuzhambu will be prepared in hotels. My uncle collected this recipe from a star hotel chef....



Tamarind –lemon size

Shallot -15 nos

Tomato (Small) – 1 no

Coconut milk -1/2 cup

R.chily -1 no

G.chilly -1 no

Ginger –small piece

Garlic –4 pods

Sambar powder – 4 tsp

Curry leaves -7 counts

Sesame oil -3 tsp

Mustard -1 tsp

Fenugreek -1/2 tsp

Any vathal – one hand full


Soak tamarind for 15 minutes & extract its juice. Fry the vathal by adding little oil. Slit g.chilly, crush ginger & garlic. Add oil in a kadai, put mustard, after it spluts add fenugreek, r.chilly, curry leaves, slitted g.chilly,crushed ginger & garlic fry all the ingredients till it shrinks little bit. Add shallot & salt, sauté it till light golden brown color. Now add chopped tomato, stir for a while. Here add extracted tamarind juice, allow it to boil for some seconds & add sambar powder. Leave the Kuzhambu to boil till it reduces its volume. Now add coconut milk & switch of the stove. Finally add fried vathal into the Vaththa kuzhambu. Have it with hot rice…
Note: instead of sambar powder r.chilly powder & dania powder can be used. Adjust salt level when adding Vathal finally, coz vathal itself contain salt.....

My co- runners are

1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi






Nov 22, 2008

Ellu (sesame) podi sadam

Recipe marathon2# 22th day



White Sesame (Ellu) – 200 gms

Urad dal – 100 gms

R.chilly – 8 nos

Asafoedita – White chick pea size

Oil – 1 tsn

Salt – as per taste

Cooked rice -1 cup

For tempering

Sesame oil -3 tsp

Mustard -1/2 tsp

Bemgal gram – ½ tsp

Curry leaves -5-7 counts

Dry roast Ellu. Add 1 tsp oil in kadai, roast urad dal till golden color, then roast r.chilly asafoedita one by one. By adding salt, now grind it little coarsely as powder. Add 2 tsp of oil in another kadai temper it by mustard, Bengal gram, curry leaves. Now add 3 tbs of grinded powder into the cooked rice & add tempered mixture, mix it together well.

Keep the remaining ellu powder in an air tight container so that it can be used whenever required



My co- runners are


1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi



sending this to Rice mela by valli


Nov 21, 2008

Kidney Bean Sundal

Recipe marathon2# 21th day
Rajma will be prepared by using this kidney bean. It contains good protein & it is good for kidney stone.Here i used red kidney bean.


Ingredients
Kidney bean – 1 cup

Coconut (grated) – ¼ cup

For tempering

Olive oil – 1/2 tsp

Mustard – 1 tsp

Asafeotida – 2 pinch

Salt - as per taste

Curry leaves - 5-7 counts


Soak the bean for about 5-6 hrs. Cook it upto 2 whistle in a pressure cooker. Now add oil in a pan, put mustard, let it spluts. Add asafeotida, curry leaves, cooked bean, salt & stir it. Finally add grated coconut mix it well & switch off the stove .


My co- runners are


1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi


Nov 20, 2008

Kovaikkai fry,

Recipe marathon2# 20th day

Kovakkai/Thondakai called Gherkins/Gentlemen toes in English Tinda/Kunthroo, Tondi in hindi. It is good for diabetics.




Kovaikkai - 200 grams

Sambar powder – 2 tsp(decrease or increase)

Oil – ½ tbs

Mustard – ½ tsp

Salt - as per taste

Cut kovakkai vertically in thin pieces & sprinkle little water. Micro wave it for 5 mintes in high, in between stir it for 2 times .Now add oil in kadai put mustard, let it spluts. Add cooked kovaikai, sambar powder & salt, stir it for a while; let it fry for 2-3 minutes in simmer, switch off the stove. Now simple fry is ready to eat.


My co- runners are

1) DK
2)Srivalli
3)Ranji
45)PJ
6)Curry
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Anu
13)Kamala
14)Roopa
15)Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya
22)Viji
23)Kamalika
24)Pavani
25)roochi