வாழ்க வளத்துடன்

Carrot Badam Paal Payasam

2008-11-30T13:04:00.017+04:00

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

Carrot Salad

2008-11-29T13:26:00.004+04:00

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

Sending this to - JFI-Carrot by the cooker

porul Vilanga Urundai

2008-11-28T21:24:00.006+04:00

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

sending this to Rice mela by valli

Mor kali

2008-11-27T21:53:00.006+04:00

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

sending this to Rice mela by valli

Kadalai curry

2008-11-26T21:57:00.004+04:00

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

Aapam

2008-11-25T18:43:00.007+04:00

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

sending this to Rice mela by valli

Pav bhaji

2008-11-24T21:32:00.007+04:00

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

Hotel vaththakuzhambu/Karakuzhambu

2008-11-23T21:31:00.004+04:00

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

Ellu (sesame) podi sadam

2008-11-22T22:12:00.006+04:00

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

sending this to Rice mela by valli

Kidney Bean Sundal

2008-11-21T08:52:00.001+04:00

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

Kovaikkai fry,

2008-11-20T22:06:00.005+04:00

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

Sai Bhaji

2008-11-19T07:57:00.000+04:00

Recipe marathon2# 19th day
This is sindhi receipe. One of my sindhi friend told me. Then i tried it & I would like to share with u people. It is also called sindhi palak. It goes well with chappathi & poori.Ingredients
Palak - 1 bunch
Bengal gram (kadala paruppu) - 1/2 cup
Onion, medium ( chopped) - 1 no
Tomato (chopped) - 2 nos
Ginger & garlic paste - 1 tbsp
R.chilli powder - 1/2 tbsp
Daniya powder - 1/2 tbsp
Jeera powder - 1 tsp
G.chilli - 1 no
Ghee - 2 tbsp
Salt (as per taste)

Soak Bengal gram abt 1/2 hour. Clean and cut the palak. In the cooker add all the above ingredients together and cook it by leaving upto 6 whistles. After cooker gets released, mash the gravy by using ladle or mathu, cooked gravy should be smashy.Pour the ghee into a pan temper with jeera and add this into the gravy. Potato also can be added with this. adding more spicy by therir own

Notes
Add less water to cook then only gravy comes thick. 1/2 cup of water is enough to cook

My co- runners are

Avocoda Soup

2008-11-18T11:54:00.000+04:00

Recipe marathon2# 18th day
Avocoda having rich in vitamins.Without gaining weight can earn more nutrition.
Avocado, small (ripe) 1 No.
Onion(chopped finely) 1No.
Milk1 1/2 cup
Corn flour 1Table spoon
Vegetable stock cube 1 no
White pepper powder 1tsp
Black pepper powder 11/2 tsp
Corainder leaves 1/2 Tablespoon
Oil 1 /2Tablespoon
Salt (as per taste)

Mix corn flour with boiled milk and leave it to boil for 2 minutes & keep aside.
Saute onion till it turns into brown color. Add vegetable stock & pour 2 glasses of water, stir it for a few minutes. Add corn milk, white pepper powder & switch off the stove. Now add peeled mashed avocado to this and stir it well, add black pepper and salt. Garnish it with chopped coriander. Serve it hot...

My co- runners are

Pidikarnai Masaiyal

2008-11-17T22:30:00.005+04:00

Recipe marathon2# 17th day

This is a kind of root (kizhangu) like yam type and it is very good for intestine it doesn’t have gas like other roots...This dish will be taste will yummy.....I got this Kizhangu from india.

Pidikarnai - 2 nos

R.chilly – 1 no

G.chilly ( finely chopped) – or 1 tbs

Ginger (chopped) -1 tsp

Lemon – 2 no

Curry leaves -5 counts

Turmeric powder -1 tsp

For tempering

Oil – 2 tsp

Mustard -1 tsp

Bengal gram -1/2 tsp

Urad dal -1/2 tsp

Asafoedita -2-3 pinch

Salt as per taste

Peel pidikaranai & cook it in cooker for 3 whistles. After it gets cool smash the pidikarnai by laddle & add turmeric powder. Now add oil to kadai put mustard, let it spluts; add Bengal gram, urad dal, asafoedita, red chilly, g.chilly, and ginger. Add this tempered mixture into smashed kizhangu; mix it well, finally add lemon juice and salt.

Note: when it is new Kizhangu, it gives itching in tongue. Soak it in rice water(kazhuneer)

My co- runners are

Ven Poosani Raitha

2008-11-16T20:51:00.008+04:00

Recipe marathon2# 16th day

Ash gourd is called venpoosani….. It is good for diabetic & very good for intestine heat.

Grated ven poosani - 1 cup

Curd – 1 cup

G.chilly – 2 nos

Ginger (chopped) -2 tsp

Coriander (chopped) -1 tbs

For tempering

Olive oil – 1 tsp

Mustard -1 tsp

Bengal gram – 2 tbs

Hing - 3 pinch

Salt - as per taste

Chop g.chilly. Beat curd by spoon. Add oil in kadai, put mustard & let it spluts. Add Bengal gram, asafoedita, hing, chopped g.chilly, ginger, curry leaves. Add this tempered mixture into grated poosani. Now add this mixture into beaten curd; mix well with salt. Garnish with coriander leaves.

My co- runners are

1) DK
2)Siri
3)Srivalli
4)Ranji
5)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

Pottu kadalai(dalia)Murukku

2008-11-15T20:44:00.005+04:00

Recipe marathon2# 15th day
Murukku can be called as thengkuzhal also. Instead of using gram flour or moong flour, I used Dalia (pottukadalai,fried gram) powder here. When using this powder the taste and color will be so good.
Ingredients
Rice flour – 3 cups
Dalia (pottukadalai) – 1 cup
Butter -1 tbs
Jeera – 2 tsp
Asafoedita – 4 pinch
Salt – as per taste
Oil - for deep fry

Grind Dalia finely to powder in a mixie. Now mix rice flour, dalia flour, butter, jeera, hing & salt together with sufficient water & knead it as a dough consistency. Now fill the mould by small portion of dough & squeeze out through muruku mould (single star achu) into hot oil, deep fry both sides & when hissing sound goes down, take out the murukku from oil.

Note: Instead of using store bought rice flour, home made flour can be used. Soak raw rice for 20-30 minutes & drain it well. Now spread the rice on kitchen towel till it becomes little dry. Do not dry it for a long time, it should be damp when grinding. When you pick the rice by hand, it should be catchy & spread easily. Now this is the right time to grind, Make it to fine powder.Do not the flour at a time then murukku gets dark brown colour

Since Nov 1 I'm running in recipe marathon successfully till today. Really enjoying this running with all u guys.......Quite intersting too.....oooray......

My co- runners are

Mushroom Briyani

2008-11-14T19:41:00.005+04:00

Recipe marathon2# 14th day

Mushroom is good for both diabetic & blood pressure. It reduces cholesterol in blood and helps in balancing sugar level in blood.

Ingredients

Basmathy rice – 1 cup

Onion – 2 nos

Tomato – 1 no

Fresh peas – ¾ cup

Bay leaf – 1 no

Clove – 1 no

Cinnamon – small piece

Cardamom – 2 no

Marati mogu – 1 no

Ani seed (annachi poo) – ½ piece

Mint leaves –10 stalks

Coriander leaves – 5 stalks

g.chilly (bombay) – 2 no

Ginger & garlic paste – 2 tsp

Cashew –5 no

Poppy seed –1 tsp

Coconut grated – 1 tbsn

Chilly powder - ¾ tsp

Oil – 1 tbs

Ghee – 1 tbs

Clean mushroom in lemon juice, before adding it to the dish & then chop it. Soak rice for about 15 minutes. Grind mint, coriander & g.chilly to paste form. Grind cashew, poppy seed & coconut. Chop onion & tomato. Grind 1 onion & few pieces of tomato in paste form. Now add oil into kadai add all the whole garam masala mentioned above. Add chopped onion; stir till it becomes golden colour. Add ginger, garlic paste, stir it for 5-7 seconds & add green paste after a while; add chopped mushroom, peas, onion & tomato paste. Cook it for 5 minutes. Here add cashew paste & chilly powder, stir well for 2-3 minutes. Now add soaked rice & ghee leave it upto 15 minutes & switch off the stove orwhen preparing it in cooker leave 2 whistles. Enjoy delicious Mushroom briyani with onion raitha

My co- runners are

Vazhai Thandu pachadi/salad

2008-11-13T14:59:00.004+04:00

Recipe marathon2# 13th day

My amma’s grand ma use to prepare this salad & still continuing. In my in-laws house they call this vazhaithandu kosmalli & ¾ cooked splitted moong will be added into this salad.

Vazhai thandu called plantain stem in English. It is good in calcium & reduces body heat.This is raw preparation of vazhai thandu.

Ingredients

Vazhai thandu – small scale size

Lemon (medium) -1 no

Turmeric powder – 1 ½ tsp

Chilly – 1 no

Ginger (chopped) – 1 tsp

Curry leaves – 5 counts

Coriander leaves (chopped) – 1 tbs

Olive oil – 1 tsp

Mustard -1/2 tsp

Asafoedita – 2 pinch

Squeeze lemon in a bowl, add turmeric powder & salt to it. Then chop Vazhai thandu thinly & add it into lemon juice. Now add oil in a kadai, temper it by adding mustard, let it spluts. Add asfoedita, chopped g.chilly, ginger, curry leaves, coriander leaves. Then add this tempered mixture into the vazhai thandu mix.

Note: when vazhai thandu is cut thinly, the salad taste will be good. To avoid discolor of vazhaithandu, immediately add it into lemon juice after chopped.

My co- runners are

Magic Corn

2008-11-12T10:59:00.007+04:00

Recipe marathon2# 12th day

Corn contains significant antioxidant. It will reduce the risk of heart disease and the trans fat is unsaturated. Antioxidant will not destroy even when cooked.

This magic corn will be available in front of hyper/supermarkets.. I love to eat this corn that too when having it hot I feel its yummy. I usually add butter when prepare this dish but now I wanted to send this to challenge contest by veda so dint add butter even though it is tasty…..Sweet corn won’t take more time to cook..

Ingredients

Sweet corn kernels – 200 gms

Lemon juice – 2 tbsn

Pepper powder – ½ -3/4 tsp

Chilly powder – ¼ tsp

Salt - as per taste

Remove corn kernel from the corn cop. Steam it for 5 minutes & drain it Or canned corn can be used. Now take a bowl add steamed sweet corn, pepper pdr, chilly pdr, salt & lemon juice mix it well, let the corn catches the spices.

Can be prepared with frozen corn, but before mixing, boil the corn. Canned corn doesn’t require steaming make it hot & use it directly

My co- runners are

Mysore Bonda

2008-11-11T13:33:00.003+04:00

Recipe marathon2# 11th day
Mysore Bonda – From my childhood I have heard as Mysore Bonda but I don’t know why it is called so, even in my m.i.laws house also they call it as same. It can be prepared with Toor dal also, but I don't like the taste of it.

Ingredients

Black gram (ulunthu) – 1 cup (rice cooker cup)

Peppers - 15 counts

Asafoedita - 5 pinch

Coconut sliced in small (pallu palla) – 2-3 tbs

G.chilly – 3 nos

Ginger - small piece

Curry leaves – 7-10 counts

Coriander leaves – 2 stalks

Salt – as per taste

Oil - for deep fry

Soak urad dal for about an hour with sufficient water. Chop g.chilly, ginger, curry & coriander leaves into small pieces. Now grind urad dal without adding water, if necessary very less amout of water can be added. Add salt, asafoedita, pepper corns, sliced coconut & chopped ingredients into the grinded dal. Make dal mixture as lemon size shape & deep fry the bonda in medium flame. Serve it with coconut chutney….. Enjoy the taste.

My co- runners are

Carrot Halwa

2008-11-10T22:05:00.005+04:00

Recipe marathon2# 10th day
Carrot Halwa is always yummy. Vitamins may reduce when preparing it as Halwa but can enjoy the delicious taste.

Ingredients

Carrot(medium) -2 nos

Sugar - less than 1/2 cup

Milk - 1 cup

Elachi - 2 nos

badam - 5 counts

Pista - 5-7 counts

Here i have used Australian carrots. After grated, it comes to 1.75 cups.Wash & peel the carrot, then grate it. Boil the milk with ½ cup of water. After 2 minutes add grated carrot to the boiling milk, let it cook till it reduces its volume as thick consistency. Add a tsp ghee, roast cashew nuts to brown color. Now add cooked carrot, keep the stove in medium flame and smash it by ladle. Here add powdered elachi, sugar & stir it well. Add 3 tsp of ghee & roasted cashew into the mixture. When it gets off from the kadai switch off the stove. Garnish it with Vertically chopped badam & pista

Note: when it is in loose (thala thala) consistency remove the Halwa from the flame or else it will become hard & powdered.

My co- runners are

Sending this to - JFI-Carrot by the cooker

Pachai pulli kathari kotsu

2008-11-09T16:32:00.005+04:00

Recipe marathon2# 9th day

This Kothsu goes well with Ven Pongal & Rice Uppuma.

Ingredients

Big size egg plant – 1 no
G.chilly – 2 nos
Red chilly – 1 no
Tamarind – lemon size(medium)
Salt – as per taste
Mustard – 1 tsp
Asafoedita – 2-3 pinch
Curry leaves – 5-8 counts
Coriander leaves – 1 tsp

Smear little oil on big egg plant. Burn it in micro oven in high for 15 minutes. soak & extract tamarind juice thickly.
After egg plant gets cool peel itz skin & smash it by hands.
Mix the smashed egg plant into the thick tamarind juice
Take a oil in kadia.Add mustard, let it spluts, add asafoedita,r.chilly,g.chilly,curry leaves.
Now add salt & the tempered ingredients into the eggplant mixture. Garnish it with coriander juice.

My co- runners are

Javvarisi(sago) Uppuma

2008-11-08T21:59:00.004+04:00

Recipe marathon2# 8th day
Javvarisi in tamil called as sago in English. It is made out of tapioca & having good carbohydrates which is later converted into energy. Maharashtra people will prepare this upma often.

Ingredients

Sago (small) – 1 cup

Onion (chopped) – ¼ cup

G.chilly – 5-6 nos

Coriander leaves – 2 stalks

Lemon – 1 no

Groundnut -1.5 tbs

For tempering

Oil – 2 tsp

Mustard – 1 tsp

Bengal gram – 1 tsp

Urad dal - 1 tsp

Curry leaves – 5-7 counts

Soak javarrisi for abt 8 hrs with less than ¾ cup of water or add sufficient water in to the javarisi, soak it for abt 30 minutes & drain it well, keep it for 6-7 hrs. Add oil in a kadai, put mustard, let it spluts add Bengal gram, urad dal, curry leaves one by one. Now add onion sauté till it turns light brown color. Here add salt & javvarisi stir it well, leave it for a while. Dry roast groundnut & powder it coarsely. Add this powder into the uppma, mix it well & switch off the stove. After a while add lemon juice. Garnish it with coriander leaves & serve hot.

My co- runners are

23)Kamalika
24)Pavani

Friendship Award

2008-11-07T21:50:00.007+04:00

Faery passing this to me & i'm passing this Friendship award to all my co runners who is participating in Recipe Marathon, Ramya & Gita.My heartiest thanks to faery.

Dear rm2# friends please receive this award from my blog. I wanted to leave mesage in everyone's blog. Suppose, if i miss any one forgive me & take a award as granted.I wish every one for this friendship award

Murungai Keerai Kootu

2008-11-07T21:07:00.005+04:00

Recipe marathon2# 7th day

Murungai keerai is called drumstick leaves in English. It contains very good iron & folic acid and it helps to improve hemoglobin in blood. It is very good for diabetic patients.When taking proper iron in our regular meal, it helps to reduce weight. I’ve collected some details about Murungai keerai & would like to share with all. Here I’ve added kollu also but its optional.

It contains 7 times the vitamin c in oranges, 4 times the calcium in milk, 4 times the vitamin A in carrots, 2 times the protein in milk, 3 times the potassium in bananas. Now the recipe is…...

Ingredients

Murungai keerai leaves – 1 cup

Splitted green gram – ¾ cup

Kollu – 1 hand full

Coconut (grated) – 2 tbs

Red chilly (long) – 2 nos

Urad dal (black gram) – 1 tbs

Jeera – 1 tsp

Turmeric powder – 2-3 pinch

Salt - as per taste

For tempering

Mustard

Oil – 1tsp

Here I measured 1 cup of keerai means, after separated from the stem, then clean & chopped. Cook splitted green gram & kollu together in cooker, leave it for 3-4 whistles and keep aside. Add little oil in a kadai, fry r.chilli, urad dal; grind it with raw jeera & grated coconut into fine paste. Now cook Murungai keerai with turmeric powder. When it is cooked ¾ th add grinded paste, mix it well & leave it to boil for a while, later add cooked dal into the mixture. Temper it with mustard seeds.

My co- runners are

23)Kamalika
24)Pavani

I'm sending this toEat healthy- fight diabetes contest.

Vegetable Briyani

2008-11-06T22:04:00.004+04:00

Recipe marathon2# 6th day

My amma use to prepare this briyani & I love the preparation and taste very much. Eventhough she doesn’t use briyani rice it taste’s well. How far, I prepare variety in my receipe. When added added coconut milk it gives delicious taste to briyani.

Ingredients

Basmathi – 1 cup

Soya chunks -15 counts

Coconut milk – 1 cup

Carrot (small) – 1 no

Beans – 75 grams

Potato (small) -1 no

Peas – ½ cup

Onion – 2 nos

Tomato – 3 nos

G.Chilli - 4

Garlic & ginger – 1 tbsn

Coriander leves – 3 stalk

Mint leaves – 5 stalk

Cinnanamon – ½”

Clove - 3 nos

Cardamom – 2 nos

Bay leaves - small

Ani seed (annachi poo) – ½ piece

Chilly powder (kashmiri) – 2 tsp

Ghee – 1 tbs

Oil – 2 tbs

Salt – as per taste

Soak basmathi rice for abt 10 minutes & strain it. Chop all vegetables, keep aside. Grind 1 onion & 1 tomato separately in paste form. Soak soya chunks just for a while & squeeze it.Heat a cooker, pour oil & ghee. Add bay leaves, cardamom, cinnamom,clove, aniseeds after masala fried, add onion & sauté till it becomes golden color. Add ginger & garlic paste, stir it some seconds. Now add chopped vegetables one bye one. Then add mint, coriander leaves. Now add salt, mix it well, let the veggie saute for 2 minutes. Add onion, tomato paste and stir it well. Now add tomato, soya chunks & chilly powder, close it with lid for about 5 minutes. Here add basmathy rice, Coconut milk & 3/4 cup of water, mix it well & keep the flame in simmer. Cook the whole ingredients for about 15 minutes or leave it for 2 whistles. Have this briyani with onion raitha.

Note: Kashmiri chilli gives good color to the briyani. Ratio of the vegetables & rice is 1 rice: 3 vegetable. When adding coconut milk, onion & tomato paste into briyani then, it comes little sticky.

My co- runners are

23)Kamalika

24)Pavani

sending this to Rice mela by valli

Recipe Marathon # 5th day - oats Mor kanchi

2008-11-05T18:23:00.006+04:00

Oats is very good for diabetic as well for blood pressure. Here i've added curry leaves into it. It has very medicinal value and also it helps to reduce weight. When taking curry leaves regularly, it controls the amount of sugar in urine. It contains excellent iron

Ingredients

Oats - 3/4 cup

Curd – 2 tbs

Curry leaves – ¼ cup

Jeera powder – ½ tsp

salt -as per taste

Boil the water & add oats into it. After it gets cook switch of the stove & leave it to cool.

Grind the curry leaves with curd in a mixie. Add this mixture into the cooked oats. Now add 2 glass of water, jeera powder & salt.Have a healthy oats

My co- runners are

I'm sending this toEat healthy- fight diabetes contest.

Recipe Marathon # 4th day -Payatham Laadu

2008-11-04T20:03:00.008+04:00

Payatham parupu is called as splitted green gram. Laddu means Urundai. Its taste will be delicious and it is also good for health. Here I used less quantity of ghee than usual ratio.

Ingredients

Payatham paruppu – 1 cup

Sugar – 1 cup

Cardamom – 2 nos

Ghee – ¼ cup

Cashew(splitted) -15 nos

Raisin -15 nos

Dry roast the Payatham Paruppu, elachi together & grind it into fine powder in a mixie. Now grind the sugar as same as payatham paruppu. Add little ghee in a kadai, roast cashew & raisin. Now mix all ingredients, stir it well. Heat the ghee & pour it little by little into the prepared mixture & make it small lemon size ball.

Note:In mixie we could get that much fine powder. If we grind the paruppu finely the taste will be yummy. Ghee should be hot while making Urundai or else Urundai will break.

My co- runners are

1) DK
2)Siri
3)Srivalli
4)Ranji
5)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

Recipe MArathon 3rd day -Beet Root Raitha

2008-11-03T11:47:00.008+04:00

I received Good job Award from Gita.Thanks a lot to gita.I would like to share this with Priya, divya,Ramya,Faerys

We like beet root raitha than making it as poriyal. when adding it with curd it will be yummy.

Ingredients

Beet root(medium) – 1 no

Curd – ¾ cup

Coriander leaves(chopped) – 1 tbs

For tempering

Olive oil – 2tsp

Mustard – 1 tsp

Bengal gram – 1 tsp

Green chilli – 1 no

Ginger - 2 cm

Curry leaves – 10 counts

Asafeotida -2 pinch

salt - as per taste

Peel & grate the beet root. Add oil into the kadai then add mustard; let it spluts,add bengal gram, asafeotida, curry leaves, chopped g.chlli & ginger finally add grated beetroot, stir it for a while. Add salt & switch of the stove. After it becomes cool add this mixture into the curd. Add coriander leaves mix it & serve healthy raitha.

My co- runners are

1) DK
2)Siri
3)Srivalli
4)Ranji
5)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

Recipe Marathon 2nd day -Sodhi

2008-11-02T16:32:00.002+04:00

Sodhi is a thirunelveli dish. It is a very good combination for aapam & idiyappam

Ingredients

Mixed vegetables – 1.75cup

Sprouted moong – ¼ cup

Onion - 1

G.chilly - 2

Ginger – 3 cm

Spiltted moong dal(payatham paruppu) – ½ cup

Curry leaves – 5-7 counts

Coconut(grated) – 2 cup or 2.5 cups

Lemon – 1 no

Salt – as per taste

Oil – 1tsp

Jeera – ¼ tsp

Here I used carrot, beans, peas & sprouted moong together 2 cups.

Pressure cook the splitted moong upto 2-3 whistle. Take 1st & 2^nd coconut milk by grinding it. grind g.chilly & ginger now take oil in a pan, add jeera & curry leaves. Add onion just sauté it for 5-10 seconds, then add mixed vegetables & grinded paste, stir it & add 2^nd coconut milk. Let the vegetables cook for a while, finally add 1^st coconut milk leave it to boil for 1-2 minutes. Now switch off the stove. Ater a while add lemon juice & serve it with aapam or idiyyapam.

Note: u can cook the splitted green gram ¾ th but I like to cook it well. You should not sauté onion for long time. Coconut milk preparation is mentioned in my Ada prathaman recipe.

My marathon co- runners

1) DK
2) Siri
3) Srivalli
4) Ranji
5)PJ
6)Curry Leaf
7)Medha
8)Priya
9)Bhawna
10)Raaji
11)Ruchii
12)Divya'>http://divyascookbook.blogspot.com/">Divya Kudua
16)Rekha
17)Divya M
18)Lakshmi
19)Raaga
20)Lakshmi Venkatesh
21)Sripriya

Recipe Marathon 1st day - Choley

2008-11-01T15:13:00.001+04:00

Chola is a Punjabi side dish for batura & It suits with poori also. Here I used the spices according to our taste & made this in Amirtsir(Punjab) style. Normally White chick pea will be used for this dish. It is also called kabuli chenna but I personally like brown chenna, so I used the same for this dish.

Ingredients

Brown chick pea – 1 cup

Tea bag – 1

Onion (medium) - 2

Tomato (medium) - 2

G.chilly(Bombay) - 1

Ginger – small piece

Ajwin(omam) – ½ tsp

Garlic – 3 pods

Cinnamon - 2cm

Clove - 2

Elachi - 1

Aniseed (annachi poo - 2 petals

Red chilly powder (kasmiri) – 1 tsp

Dania powder – 1.5 tsp

Turmeric powde – 1 tspr

Jeera powder 1 tsp

Amchoor powder – 1 tsp

Coriander leves(chopped) – 1 tbsp

Leomon – 1 no

Oil – 1 tbsp

Salt - as per salt

Soak chick pea for abt 7-8 hours. Pressure cook it with tea bag till 3 whistle, add tea bag before fixing the weight.

Blanch tomato, remove its skin & make puree in a mixie.

Chop 1 onion vertically & chop 1 tomato,

Grind 1 onion, ginger, garlic, aniseed, cinnamon stick and clove.

Now add oil in a pan put chopped g.chilly. Add onion, sauté it till slight brown color. Next add grinded paste, r.chilly pdr, dania pdr, turmeric and salt. Sauté it till it leaves oil. Now add tomato puree sauté it & stir for a while. Remove tea bag & add cooked chick pea with water into the masala. Here add jeera pdr & amchoor pdr after 2-3 minutes and switch off the stove. After a minute add lemon juice & chopped coriander leaves.Now it is ready to serve .Enjoy Traditional choley

I wish all..... My Co- runners are

Chocoholic Award

2008-10-29T15:03:00.005+04:00

Priya passing this award to me.Happy to receive this award on Diwali.Thanks a lot to Priya. I would lilke to pass this to gita,padma &mahima

Mushroom Capsi Rice & Award

2008-10-26T12:05:00.002+04:00

Ingredients

Cooked raw rice - 1.5 cup

Mushroom – 20 counts

Capsicum (medium) – 1 no

Onion – 1 no

G.chilly – 2 nos

Ginger & garlic paste – 1 tsp

Dark soya sauce – 2.5 tsp

White pepper powder – 1 tsp

Black pepper powder – 1 tsp

Coriander leaves – ½ tsp

Olive oil – 2 tsp

Oil – 2 tsp

Ghee – 1 tsp

Salt

Add ghee to cooked rice, stir it & keep aside. Chop mushroom & onion. Julian cut the capsicum. In a pan pour oil & ghee, add onion,g.chilly & sauté it for 2-3 minutes. Add ginger & garlic paste and salt followed by soya sauce and stir it well, close the pan for about 2 minutes, now add white & black pepper powder sauté again till it becomes dry. Now add cooked rice, let the rice mix well with the masala & switch off the stove. Now tasty Mushroom Capsi rice is ready to serve.

Ramya passed this award to me.I'm glad to recive her gift as award.Thanks to ramya.I congrats all bloggers for receiving this award

sending this to Rice mela by valli

Koozh

2008-10-22T12:31:00.007+04:00

This Kozh will be distributed in Mariamman koil, Tamilnadu. It is a healthy recipe & also good for diabetic. It gives coolness to our body. They serve this kozh with Murungai keerai poriyal & raw onion will be added to this kozh. Here I dint add raw onion. They use Raw rice ‘Noyie’ for this kozh, that too I’ve changed as per my wish & i used boiled rice. Ragi powder can be prepared at home itself, but I used store bought ragi powder. They add & cook Noyie when ragi powder is boiling, I want to make it in easy way so I used cooker.

Ingredients

Ragi powder – 5 tbsn

Butter milk – 3cups

Boiled rice – handful

Salt.

By adding enough water soak Ragi powder for about 8-10 hrs. Break boiled rice in a mixie. Again add excess amount of water with this soaked ragi powder & add broken boiled rice, leave upto 4-5 whistle in cooker. After it becomes cool, add butter milk & salt in to the kozh. Chopped raw onion can be added according to their taste.After cooking ragi powder increase in quantity.Enjoy the healthy kooz!!!!!!!!!!!!!!!

I'm sending this toEat healthy- fight diabetes contest.

sending this to Rice mela by valli

Herbal neer mor

2008-10-22T08:40:00.000+04:00

Curry leaves not only used as aromatic and can be used as an herb. It is rich in iron & having folic acid. Vallari contains lot of vitamins & minerals.I prepare this mor by using these herbs.I mentioned values of curry leaves in my 'Oats Mor Kanchi'

Ingredients
Curry leaves - 1/4 cup
Vallarai leaves - 20 nos
Jeera powder - 1 tsp
Asafoetida powder - 2 pinch
Salt - (as per taste)
Coariander leaves - 1/2 tsp
Curd 2 tbs

Wash Vallarai & curry leaves. Churn curd. Add 2 glasses of water to make it as butter milk. Grind Curry leaves & Vallari in a mixy. Now mix the herbal paste & above mentioned ingredients into the butter milk. Garnish it with coriander leaves.

I'm sending this toEat healthy- fight diabetes contest.

Murungai Poo Kootu

2008-10-19T16:43:00.005+04:00

Murungai called Drumstick in english,botanical name is Moringa. Here i used Murungai poo for this recipe.It has several medicinal value & good in calcium. The taste will be like usual recipe.

Ingreidients
Murungai poo - 1/4 cup
Toor dal - handfull
Turmeric powder - 1/4 tsp
coconut(grated) - 1 tbsn
Jeera 1/4 tsp
Mustard - 1/4 tsp
Hing - 2 pinch
Red chilli - 1 no(small)
oil - 1 tsp
salt - as per taste

Clean & wash the flower. Grind jeera & coconut into fine paste. Add mustard to hot oil, let it spluts, add chilly & asafoetida. Now add Murungai poo and saute it for a minute. Add Toor dal,grinded paste,t.powder & salt,cook it for about 3-4 minutes switch off the stove.

Maida Murukku

2008-10-19T11:49:00.005+04:00

Maida murukku tastes really yummy & without adding butter it came out so crispy

Ingredients

Maida - 2 cups

Urad dal flour – ¼ cup or 5 tbs

Jeera – 2 tsp

Asafeotida - 2-3 pinch

Oil – to fry

Salt - as per taste

Take Maida in a cotton cloth; steam it in an idli cooker for abt 30mts. After it gets cool sieve the maida to avoid lumps. Now add all the ingredients together & mix it well, pour 1 tbs hot oil into the flour. Now by adding sufficient water make it as dough consistency. Heat oil in a kadai in right temperature, squeeze the dough through muruku mould (single round achu) into hot oil, deep fry both sides & when hizzing sound goes down, take out the murukku from oil.

Note : When using maida to steam in pressure cooker, weight is not reqd.

I'm sending this to JfI event by Indhira

Vallarai masiyal

2008-10-18T07:45:00.003+04:00

Vallarai also called saraswathi keerai, it belongs to the family of herbs but it can be used as routine green. Its leaves look like kidney shaped. It improves the mind's receptive capacity & capable of improving a person's memory power. Amma prepares kuzhambu by using this vallarai. Using tamarind & chilli with this will reduce the medicinal effects. So i tried it in the other way.

Ingredients
Vallarai - 1 cup
moongdal(splitted) - 3/4 cup
pepper - 1tsp
jeera - 1 tsp
lemon - small
salt - as per salt

Clean & chop the vallarai, add toor dal, turmeric powder with vallarai and place it in a cooker. Leave it upto 3-4 whistles. Grind pepper & jeera coarsely then add it in to the cooked vallarai dal following by salt. Finally when it becomes cool, add lemon juice & serve it.

Note

I prepare various dishes by using vallarai. As I want to absorb the max.. medicinal value, I use to prepare it like this in between. So I avoided chilly, tamarind & oil. This is one way of preparation, can be made spicy if required.Vallarai can be boiled separately

Broccoli Raitha

2008-10-17T13:52:00.005+04:00

Brococoli contains lot of vitamins. I wanted to try this in some other way without spoiling it’s vitamins, so i prepared this & it came out tasty….It can be used as side dish for chapathi,aloo paratha, poori etc....

Ingredients

broccoli - 7 nos

curd - 100 grs

jeera powder - 1/2 tbsp

Nutmeg powder - 1 tsp

olive oil - 4 drops

coriander leaves(chopped) - 1 tsp

salt - as per taste

Boil broccoli upto 2-3 minutes, then chop it into small pieces. Take curd in a bowl, beat it by spoon then add above mentioned items, finally add chopped broccoli. Without adding oil temper mustard & add it to raitha. Broccoli raitha is ready…..

Note: If required can be added chilli or pepper powder.

Butterfly Award

2008-10-16T22:00:00.010+04:00

This is my blog's first award. The server was in problem when i received this from Ramya. Thousands of thanks to Ramya for passing this award.

The rules of the award are:

Put the logo on your blog.-

Add a link to the person who awarded you.-

Nominate 10 other blogs

I would like to pass this award....

Congrats & i hope all will enjoy this Award

Meme

2008-10-16T10:16:00.013+04:00

I have been tagged by ramya Thanks to Ramya for this opportunity & Happy to say about 7 facts about me

The rules are:
a) List the rules on the blog
b) Share 7 facts about you
c) Tag 7 other people at the end of the blog

7 facts about me Hmmmmm

1. I’m interested to know everything & I try for it.

2. Music & books are my world and they are my very good friends, I learnt carnatic music, Can’t mention particular singer in carnatic, I like everyone’s style. I forget everything when hear melodies. Particularly I love ilayaraja’s composing, that too in s.p. b voice wow!!!!!!!!!! No words to say….

3. I love friend ship, those who respect friends & human being truly. Here one of my friend mailed these words to me and I would like to share it b’cose I too feel the same. If we’ve affectionate friends with us then it will also be a valuable property.

"Friends have to accept us for whatever we are....those who let us be ourselves become heartiest friends...at the same time, any initial negative feelings may not totally affect the friendship, too....sometimes it goes off...sometimes some inferior feeling, short temper or some other minus points shouldn't affect the friendship"

4. Apart from everything I‘ve passion in spiritual, I feel & like to look inside myself. I learnt yoga in my teen age & having regular practice.

5. I love to cook, and i trust when we show dedication in cooking, the dish will come out delicious & tasty, I follow it also.

6. I believe in ‘supreme power’ than anything.

7.I like to enjoy everything like a child what nature has given & enna prujikarathau konjam kastamthan!!!!!!

I would like to tag

gitaskitchen
easy2cookrecipes
divyazeasyrecipe
padmaskitchen
raajis-kitchen
sailurecipes
iyercooks

Pudina mini idli

2008-10-11T08:15:00.003+04:00

Idli is famous in south india. Here i'm giving simple variety named mini idli with pudina masala.

Ingredients
Mini idlies - 36 nos
Pudina - 1 bunch
Green chilli (bombay) - 6 nos
Coconut (grated) - 2 tbsp
Onion (medium size) - 1 no
Tomato (medium size) - 1 no
Ginger & garlic paste - 1 tbsp
Mustard - 1 tsp
Curry leaves - 2 strands
Oil - 1 tbsn
Salt - as per taste

Prepare mini idlies using idli batter.Grind tomato in a paste form.Saute g.chillies & pudhina until the leaves shrink, now grind this with coconut. Heat oil in a pan, add mustard, and let it splutter. Add chopped onion. Sauté it till golden color then add ginger garlic paste, salt, & curry leaves, stir it for a while, add mint paste to it till raw smell goes off. Next add tomato paste & stir the mixture well.When the oil is getting separated from the paste add the mini idlies & toss it slowly abt a minute and switch off the stove. After taken back from the stove again toss it smoothly till the idli observes the masala. Now it is ready to serve.
Notes
Note: Allow the idlies to cool before mixing it with the paste. Idlies will not absorb the paste fully; it will be here and there.

Onion Moong Kara Uttapam

2008-10-09T11:49:00.005+04:00

Uttapam is a classical south Indian dish. i prepared it in a different way by using whole moong & soya. It will not be tangy but tasty.....
Ingredients-1
Whole moong - 1 cup
Soya(yellow) 1/4 cup
Green chilli (can increase) - 4 nos
Red chilly - 1 no
Asafoedita - 2 pinch
Oil - (as per need)
Salt - (as per taste)
Ingredients-2
Onion - 2
Coariander leaves - 2 tbs

Soak moong & soya for 7 hours. Then grind it with other ingredients from table 1. Batter consistency should be thick.Pour the batter on a Tawa & make it as a thick circle. Sprinkle chopped onion & coriander leaves on top of batter now add a tsp of oil to it, let it cook & flip it other side.

I'm sending this to
Eat healthy- fight diabetes contest.

Parangikai Thuvayal

2008-10-05T17:04:00.007+04:00

It is called red pumpkin in English. It has golden nutrients in it. It goes well with plain rice.

Ingredients
Parangikai chopped – ¼ cup
Tomato (medium) – 1 no
Curry leaves – 4 stalks
Coriander leaves - 2 stalks
Ginger – ¼ “
Asefodita - brown chick pea size
R.chilly – 4 nos
urad dal – 3 tbs
Tamarind
Oil – 3 tsp
Salt

Fry urad dal brown in color, add red chilly and asfeodita. Remove it from the kadai keep aside, now add 1 tsb oil. Except coriander sauté all the veggie one by one. After it becomes cool, grind it with tamarind & salt

Note: If u add urad dal finally when grinding thugayal, the taste will be good.

I'm sending this to :

I'm sending this to - AFAM-oct08 by Maduram event started by Maheswari

Milagu Aval

2008-10-03T20:54:00.000+04:00

Beaten rice called aval in tamil, poha in hindi.

Ingredients
Aval – 1/2 cup
Pepper – 2 tsp
Jeera – 2 tsp
Salt

for tempering
Oil – ½ tsp
Mustard ½ tsp
Urad dal – 1 tsp
Hing – 1 pinch
Curry leaves – 5-7 counts

Clean & wash aval 2 times, let it soak for 15 mintues with less amount of water. Powder pepper & jeera coarsely with the help of mixie. In a pan add oil, put mustard seeds; let it spluts, now add urad dal, hing curry leaves. Add powdered pepper & jeera stir it for some seconds. Finally add soaked aval & salt stir it continuously for 2 minutes. Have it as simple break fast.
Note:
Do not add too much of water for soaking aval then it will become mashy. It becomes soft with very less water.

I'm sending this to
Eat healthy- fight diabetes contest.

Vegetable Burghoul

2008-09-27T12:30:00.004+04:00

Parboiled wheat commonly known as burghoul or bulgar in middle and near Eastern countries, it is a precooked product, so it is ready to consumption. It is produced from durum wheat. Burghoul wheat is basically whole wheat that has been washed, steamed, dehulled, parched or dry-cooled, cracked, then sifted into various forms. The people of the Middle East never had an abundance of fuel so they had to find a way to shorten the cooking time for their meals. They took the wheat berries and steamed them, then dried them in the sun. Here i used brown Burghoul.

Ingredients
Burghoul wheat - 1/2 cup
G.chilly(bombay) - 4 nos
Ginger - 1/2 inch
Garlic - 3 pods
Onion(meduim size) - 1 no
Beans,carrot,peas,potato,capsicum[chopped] - 1.5 cup
Curry leaves - 2 stalks
Coriander leaves (chopped ) - 1/2 bunch
Mint leaves (chopped) - 6 stalks
Tomato (chopped) - 2nos
Bengal gram - 1 tsp
Cummin - 1/2tsp
Mustard - 1/2 tsp
Salt - (as per taste)

Grind g.chillies, ginger & garlic. Drop oil into a pan, add mustard, let it spluts, following it add cumin seeds & Bengal gram, onion, curry leaves & salt, add the grinded paste and stir it, Add chopped mint & coriander leaves, following this add all the chopped vegetables one by one, finally add tomato. Let it cook for a while, after the vegetable becomes soft add 11/2 cup of water, while the water gets boiled add burghoul wheat slowly & mix it well with vegetablesClose it with lid for abt 10minutes in sim. After removing the lid stir it for some seconds. Now it’s ready to eat..

Nannari Kirni Fruit

2008-09-26T20:00:00.003+04:00

Kirni pazham called musk melon in English. It is good for intestines & also gives coolness to the body. Here I used badam pisin & nannari which gives coolness to the body.

Musk melon – ½ cup
Nanari syrup - 1tbs
Soaked Badam pisin – 1 tbs
Lemon juice – ½ tsp

Cut the melon and scoop it by spoon. Take this scooped melon in a glass. Add nanari syrup, badam pisin and lemon juice one by one and mix it well. Have this coo………l drink.

Chettinad Paruppu Urundai Kuzhambu

2008-09-25T11:01:00.000+04:00

It is popular cuisine in chettinadu. They prepare this spicy & the taste will be yummy. I love this Urundai kuzhambu.

Ingredients-1
Shallots (small onion) - 15 nos
Garlic - 5 pods
Tomato - 2 nos
Tamarind - (lemon size)
Sambhar powder -1/2 tbs
oil - as per need
Salt - as per taste
Ingredients-2
Red chilli - 10 nos
Dry coriander seed - 2tsp
Cummin - 1/2tsp
Fennel seed - 1 tsp
Poppy seeds(khus khus) - 2 tsp
Idlirice - 2 tsp
Coconut (grated) - 1/4 cup
Curry leaves - 4 sstalks
Ingredients-3
Mustard - 1 tsp
Fenugreek - 1/2tsp
Fennel - 1/2 tsp
Currry leaves - 2 stalks
Ingredients-4
Onion medium ( chopped) - 2 tbs
Garlic (chopped) - 3 nos
Coariander leaves - 1/2 tbs
Ingredients-5
Red chilli - 5 nos
Fennel seed - 1/2tsp
Cummin seed - 1/4 tsp
Bengal gram - 1 cup
Salt - as per taste

Soak Bengal gram for 2 hours & drain it. Now grind the remaining ingredient from table 5(Red chilli,Fennel seed,Cummin seed,Bengal gram,Little salt), finally add Bengal gram and grind it again like vada batter. Now add items from table 4 ,chopped onion, garlic & coriander leaves to the batter. Make a small lemon size & steam it for 5-7 minutes after it gets cool keep aside.This is kola urundai.

Soak tamarind, take juice & keep aside.Now dry roast the idli rice till it become brown,remove it from kadai then add little oil, roast the remaining ingredients from table2(Red chilli,Dry coriander seed,Cummin,Fennel seed,poppy seeds,curry leaves0 & grind it with coconut in paste form. Pour oil in a kadai add mustard, let it spluts; add one by one from table 3(mustard,fenugreek,fennel,curry leaves) then add vertically slited onion & garlic, saute till it becomes golden colour. Add tomato, saute it till it gets mashy. Now add tamarind juice, grinded paste, sambar pdr & salt. Let it boil well for a few minutes till raw smell goes, add the kola urundai, leave it for 2 minutes & switch off the stove.
Notes
Here for parupu urundai i used Bengal gram only, it can be prepared by using toor dal also.

Chilly Mushroom Panner

2008-09-23T19:18:00.001+04:00

Just prepared this Mushroom paneer without deep fry & wanted to prepare this dish in a wet manner so I tried this in my way.

Ingredients-1
Paneer (diced) - 12 nos
Button mushroom (medium) - 5 nos
Tomato paste - 1/2 tbs
Curry leaves - 1 stalk
Lemon - 1/2 slice
Soya sauce - 1.5 tsp
Capsicum (big) - 1 no
Oil - ( as mentioned in instruction)
Ingredients-2
Dania powder - 3/4tbs
Red chili powder(kashmiri) - 1/2tbs
Ginger & garlic paste - 1/2tsp
Salt - (as per taste)
Ingredients-3
Corn flour - 2 tsp
Ginger & garlic paste - 1/2 tsp
Ingredients-4
Jeera - 1/2tsp
G.chilli( bombay) - 4 nos
Garlic - 2 pods
Onion - 1/2 cup
Oil - ( as mentioned in instruction)

Clean the mushroom in lemon juice, Add the ingredients in a bowl from table-2(Dania powder,Red chili powder,Ginger & garlic paste, Salt), mix it with 2T water,2tsp oil & salt and Keep it aside;Mix the ingredients from table 3(corn flour & ginger garlic paste) with pinch of salt, add paneer into the mixer, after 10 minutes fry it in kadai with 1 table spoon of oil and keep it aside. Add mushroom (chopped) to the rest of the mixture and repeat the process as did for paneer and keep it aside. Add 4 tsp of oil into pan; add the items from table 4 (jerra,g.chilli,garlic,onion)one by one. Sauté onion till it becomes translucent, add table 2 mixture stir it for 2minutes, add tomato paste stir it for some time & add soya sauce. Then add chopped mushroom, capsicum & curry leaves, finally add paneer pieces, toss very slowly to catch the masala. Before switching off the stove keep the flame high & stir it. After 30 seconds add lemon juice.
Notes
Mushroom doesn’t need to fry much as did for paneer. If you use ajinomoto it will enrich the taste. Instant sauce can be added if reqd. when adding panner into the oil the flame should be high, reduce it when frying. Those who require can add more oil than mentioned above .

This goes to WYF- Party Food hosted E.C of simple indian food

Ada pradaman

2008-09-23T16:49:00.001+04:00

Ada pradaman is kerala dish. Ada made out of raw rice & the pradaman prepared by jaggerry with cocnut milk.

Ingredients
Rice Ada - 50 grams (approx.)
Coconut (grated) - 3 cups
Jaggery - ¾ cup (150 grams approx.)
Elachi powder - 3 pinch
Cashew nut (halved) - 2 tbs
Raisin - 1 tbs
Copara(chopped) - tbs
Ghee - ½ tbs

Grind the grated coconut by adding little water & extract it, this is 1st milk, repeat the same process 2 more times & have 2nd & 3rd milk.
Melt the jaggery with 1/2 cup of water, strain it to avoid dust & keep aside
Boil 2.5 cups of water, add rice ada & cook for 10 minutes till it becomes soft. Now add the 3rd coconut milk and boil it till it reduces its volume to 3/4, add jaggery syrup & stir it, after 5 minutes add 2nd milk, cook it for about another 5 minutes. Now add 1st milk, elachi stir it and cook for 2 minutes. Add ghee in a pan; roast cashew, raisin & copra add it into pradaman. Enjoy the pradaman with sweet & crunchy taste

Note: Here i used store bought Ada but it can be prepared at home itself.

Tomato soup

2008-09-22T08:00:00.001+04:00

Ingredients
Tomato (medium) – 4 nos
Onion – 1 no
Bay leaf – 1 no
Pepper – 2 tsp
Jerra – 1 tsp
Corn flour – 2 tsp
Butter – 1 tsp
Garlic powder - 1 pinch
Chop tomato & onion.

Add butter in a kadai, and then add jeera, bay leaf & onion, Sauté it for a minute. Add tomato, pepper & salt let it cook for 2 minutes, let the mixture gets cool remove the bay leaf and grind. Sieve the grinded mixture in a container. Now add corn flour in a cup of water and mix it into the mixture. Simmer the soup for 7 minutes in between stir it well; add garlic powder & switch of the stove. Serve the hot soup with soup sticks or bread croutons.

Note: If required, fresh cream & food color can be added. Adding ajinomotto will enrich the taste. Adjust salt & pepper taste while serving.

kang Kong Keerai Masiyal

2008-09-20T17:47:00.000+04:00

It is being rich in iron and having several medicinal values, it helps to lower diabetics. It doesn’t require more time to cook and the whole cooking will be finished within by 5-7 minutes. More time to cook the more we loose vitamins in greens

Ingredeints
Kang kong keerai - 1 bunch
Cooked toor dal – ½ cup
Mustard – ½ tsp
Jeera – ½ tsp
Seasame oil - 1/2 tsp

For grinding
Coconut grated – ¼ cup
G.chilli – 1 no

Wash & clean the keerai. Add mustard into the hot oil, let it splut add jeera & chopped keerai, sauté it for a minute, now add cooked dal & salt, stir it well. After 2 minutes add grinded coconut & chilly paste to it, allow it to cook for 2 -3 minutes & switch of the stove.

Fruit Salad

2008-09-20T17:18:00.001+04:00

Ingredients
Papaya pieces - ¼ cup
Pine apple pieces - ¼ cup
Straw berry - 4 counts
Almond - 4 counts
Honey - 2 tsp
Dates syrup - 2 tsp
Salt - 1 pinch

Cut strawberries into halves vertically. Chop almond & mix all the ingredients together.
Enjoy the salad
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Pine Apple Rasam

2008-09-20T17:02:00.001+04:00

Ingredients
Pineapple - 2 slices
Toor Dal water - ¾ cup
Tamarind - lemon (small) size
Chilly - 2 nos.
Tomato - 1 no. (small size)
Rasam powder - 2 tsp
Hing - 2 pinch
Salt (as per taste)

Tempering
Mustard - 1 tsb
Curry leaves - 5 counts
Ghee - ½ tsp
Coriander leaves (chopped) - 1 tsp

Soak tamarind for 5 minutes & extract juice. Crush 1 slice pine apple & chilly, and then add it to the tamarind juice, allow it boil for some minutes, now add hing, rasam powder chopped tomato and salt. After 5-7 minutes pour toor dal water, boil it for 2 minutes & temper it with above mentioned ingredients. Garnish it with coriander leaves & taste the yummy pine apple rasam.

Soya Milk

2008-09-16T16:41:00.000+04:00

Everyone knows that Soya milk is good for health. I use to prepare it myself at home. In my place it’s so expensive to buy soya milk. It is very easy to prepare at home by ourselves. It has very excellent proteins. It is good for heart & reduces bad cholesterol (Ldl) it contains isoflavones. We can get 1 litre milk from 100 gm beans.

Ingredients
Soya bean - 1/2 cup
Water - 2 cups
Cheese cloth (for strain)

Soak soya bean in cold water for about 12 hrs, bean will expand after soaking. Wash it 2 times & grind the soaked bean with 2 cup of water in a mixi. Now strain the grinded soya through cheesecloth or any other cotton cloth. Pour the grinded mixer in to the cloth, Strain it & collect the milk. The insoluble particle that remains on sieve is called okara. Before boiling remove the foam that floats on milk by hands which helps to clear the milk. Now boil the filtered milk in medium flame up to 20 mts stir it in between often. It blows like ordinary milk. After boiling thin layer will form is called yuba (like paal eddu), allow it to cool, then pour it into a bottle and keep refrigerated. You can consume this soya milk upto 5 days. Before drinking reheat it slightly or use cool soya milk. I add date syrup with this milk. Now healthy soymilk is ready.

Notes
Do not boil soya milk too much coz the vitamin will destroy.
With the above-mentioned steps i prepare soya milk every week. After many trials I fixed this above preparation.
Need not to throw the particle, which remains on the sieve (okara). i’ll make it as small balls & leave it to dry in sunlight

Pani Poori

2008-09-16T16:22:00.001+04:00

This is a popular chat item in india, the word pani means water in hindi, poori means puffed indian bread. It is also known as Golgappas.

Ingredients-1
Poori (readymade) - 20 nos
Sprouted moong - 1 cup
Pudina paste - 1tbs
Potato - 3 nos
Chilli powder - 2tsp
Cummin powder - 1 tsp
Salt

Ingredients-2
Mint leaves - 1 cup
Coriander leaves - 1/2 cup
Cummin powder - 1tsp
Jaggery (grated) - 1tbs
Tamarind - (lemon size)
Green chilli - 4 nos
Black salt(kala namak) - 1 tsp
Salt

Ingredients-3
Dates(seed less) - 4 nos
Tamarind - lemon size)
Chilli powder - 2 tsp
Jaggery(grated) - 4 tbs
Salt - 1 pinch Boil sprouted moong by allowing 1 whistle in cooker. Grind all the ingredients in table-1, add 1 liter of water to this paste and filter it. This water is called pani. Keep little pudina paste to add with smashed potatoes later.To make sweet chutney grind ingredients in table-2 and keep cooking till consistency becomes thick.Add little chilli powder & salt into the boiled moong.Mash potatoes coarsely, add cummin pdr, chilli pdr, pudina paste and mix it well

Break poori at the center, stuff it with 2 tsp of potato mixture, 1 tsp of moong mixture, then add 1table spoon of sweet chutney; now dip each poori into prepared pani & have it.
You can add the above ingredients into the poori according to your taste. Make your favourite combination.

Notes
I have given the steps as i prepare usually.
Pooris can be prepared at home easily.
Do not boil moong too much. Date syrup can also be added instead of whole dates.
Ingredient 2 is to make panni & the ingredient 3 to make sweet chutney

Vazhai thandu mor kootu

2008-09-15T20:40:00.000+04:00

Vazhai thandu called plantain stem in English. It is good for kidney stone & weight reduction.

Ingredients
Vazhai thandu - 4” long (appx) stem
Curd - ½ cup
Salt - (as per taste)

For grinding
G.chilli - 3 nos
Coconut (grated) - 3 Tbs
Curry leaves - 5 counts
Rice flour - 2 tsp

Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Jerra - 1/2 tsp
Hing - 2 pinch

In a bowl add ¾ cup of water with 1 tbs of curd, cut the vazhaithandu into small pieces & put it into curd water. Now cook the vazhaithandu with the same water; after it becomes soft add grinded paste (coconut, g.chilli. curry leaves, rice flour), stir it well & let it cook for 5 minutes, temper it with above mentioned ingredients. Churn curd & add it into the kootu after 15 minutes. Can try the same method with poosanikai(ash gourd) also

Angaya podi

2008-09-14T08:24:00.000+04:00

Angaya podi (Traditional) - It balances vatham & pitham level in our body, it cures indigestion & stomach upset. Especially for delivered women it is a very good pathiya podi. Ingredients added in this podi have their medicinal value. Abdominal organ gets relief from toxins when adding this podi in our meal. It can be used as regular as paruppu podi.

Red chilli 4 nos
Coariander seeds 1/2 cup
Black pepper 2 tsp
Cummin seeds 2 tsp
Dried neem flower 1/4 cup
Dried sundakkai 25nos
Asafoetida (white chick pea size)
Curry leaves 15 strands
Urad dal 1 tsp
Toor dhal 1tsp
Bengal gram 1/2 tsp
Dryginger powder (sukku) 3 tsp
salt (as per taste)
oil 1 tsp

Fry Neem flower without oil. Adding 1tsp oil, fry all the ingredients from table 1. Grind it with dry ginger powder (sukku) & salt in powder form. Mix this podi & sesame oil with steamed rice, now it is ready to serve.

Notes
Oil is required to fry asefodita only. No oil required to fry other items. I use to fry everything without oil only. Dry ginger can be replaced by ginger powder. Should be kept the podi in air tight container, can be used when required. Above mentioned ratio is what my elders do. I've prepared this(as in picture) according to our taste. We like neem flower taste so i add it more so ratio of chilly also more.

Bottle gourd kurma (surraikai)

2008-09-13T07:58:00.000+04:00

Table-1
½ cup Bottle gourd (grated)
1 no Onion (medium)
3 no Tomato (medium)
1 T Oil
Salt (as per taste)

Table -2
4 no G.chilli( bombay)
10 strands Mint leaves
3 strands Coariander leaves

Table-3
1½ tsp R.chilli powder(kashmiri)
1 tsp Tumeric powder
2 tsp Dania powder
1½ tsp Garam masala powder

Table-4
½ cup Coconut(grated)
2 clove Garlic
1 tsp Fennel seed
2 tsp Poppy seed

Paste the ingredients from table 2(G.chilli,mint leaves & coriander leaves) and keep it aside; grind the items from table 4(coconut,garlic,fennel seeds,poppy seed). Add 1T oil in kadai, saute onion till it turns to golden brown color. Then add tomatoes followed by grated bottle gourd, add salt & stir it. Let it cook for a while. Then addd green paste; next add all the powders one by one cook it till raw smell goes off. Finally add table 4 paste & mix it well. Let it cook altogether for somE more minutes.now it’s ready to serve hot

Kollu kurma

2008-09-08T22:11:00.000+04:00

Table-1
Kollu 1/2 cup
Fried gram(pottu kadalai) 2 Table spoon
Coconut (grated) 1/4 cup
Onion 2 nos
Tomato 2 nos
Coriander leaves 1/2 bunch
Kashmiri red chili powder 3 tsp
Salt (as per taste)
Oil 1 table spoon

Table 2
Red chilly 6 nos
Coriander seeds 1/2 tsp
Cummin 1tsp
Curry leaves 1/4 cup

Soak & sprout horse gram. Cook horse gram up to 3 whistles, keep aside, Add 1T oil into a pan & fry the items from table2 and grind it with coconut, fried gram & litlle coriander leaves, next sauté onion and tomato separately and grind. Add remaining oil into a pan, sauté 1 chopped onion till golden color, then add grinded paste, onion paste, tomato paste and kashmiri chilli pdr & salt, stir it continuously upto a while, now add sprouted kollu and mix it well, finally add chopped coriander, then switch off the stove.

Notes
If u sauté & grind onion, tomato, separately taste will increase. kashmiri chilli pdr is less spicy and it gives good color to the gravy. Here i din't add any gram masala. can reduce tomato up to their own taste .

Tapiaco dosa

2008-09-04T11:12:00.000+04:00

Tapioca called maravalikizhangu in tamil.it is very rich in carbohydrate. sago is made out of this.

Tapioca (maravallikizhangu) 25o g
Idli rice 1cup
Raw rice 1/2cup
Black gram (ulundu) 1 Table spoon
Salt (as per taste)
Oil (for dosai)
Cut tapioca into small pieces. Soak rice,dal together abt 2hours and grind it wih tapioca pieces. Batter should be in normal dosa batter consistency. Now place the tawa on stove pour the batter in center of tawa & make it flat by circular motion, after few seconds turn it other side.Now tapioca dosa is ready to serve. Have the dosa immediately otherwise it’ll become hard. Serve it with onion chuttney .

Notes
If u add more tapioca than mentioned above, raw rice quantity can be reduced.This batter is not necessary to get fermentation.

Neer dosa

2008-09-02T21:41:00.000+04:00

Neer dosa is special in Karnataka (dakshan kannada) konkoni called this Paan pole. Mangalorian use to prepare this dosa. Neer means water, this dosa batter seems watery that’s why it is named as Neer dosa. One of my neighbour, Manglorian, told abt this dosa, really we liked its taste. This dosa taste is different than usual dosa. If you have Neer dosa with burned (sutta) tomato chutney, the taste will be yummy.

Raw rice 1 cup
Coconut 1/2 cup (grated)

Salt (as per taste)

Wash & soak rice in water for 4-5 hrs. Grind it along with coconut and salt. Batter should be in thin consistency as butter milk. Use the batter after 1 hour. Pour the batter in center of tawa and rotate the tawa so the batter spreads into a circle Form. Don’t use ladle to make it circle. When dosa edges will separate from the tawa at the time flip it. Serve this dosa with tomato hot chutney.
Notes
Batter should be grinded finely. It doesn’t need to flip the dosa on other side but I do like to cook other side also. It doesn’t require fermentation, can be used immediately but I keep the batter at least for an hr.