Alamelu Mangai's kitchen

Kidney beans Rice

2011-04-28T13:11:00.000-07:00

Ingredient for Rice:

Basmathi Rice	2 cup
Bay Leaf	1
Cinamon Stick	1
Star anise	2
Cardomom	2
Cloves	2
Salt	2
Ghee	2
Lemon Juice	2 tsp
Black jeera	2 tsp

Ingredient for gravy:

Kidney Beans from the Can(cooked)	1 can (200gm)
Onion	1
Tomato	2
Tomato Puree	1 tsp
Chilli Powder	1 tsp
Coriander powder	1 tsp
Cumin powder	1/2 tsp
Garam masala	1/2 tsp
Oil	1 tblsp
Ginger garlic paste	1 tblsp
Corinder leaves for garnishing
Salt	to taste

Method for rice:

Wash the Basmathi Rice and keep it aside for 20 Minutes.
Heat 1 tsp ghee add Jeera & the whole garam masala.
Fry for a minute and now add the rice.
Fry the Rice for 2 minutes.
Now add lemon juice, salt with the rice.
Now 3 cup of water to rice.

Cook it in the rice cooker.
Now cool down the rice.

Method for gravy:

Heat the oil in a pan add jeera and add ginger garlic paste.

Now add the chopped onion fry until light brown.

Then add chopped tomato fry until the tomato mash.

Now add the puree and mix it well and add the chilli powder. coriander powder, cumin powder, Garam masala powder and mix it well.

Then add the can kidney beans(separate the water from the canned beans and have a quick rinse).

Pour some water and cook until it come into a gravy consistency.

Once desired consistency is achieved , add in the cooked basmathi rice and mix them well.

Pori urundai

2011-02-23T15:54:00.000-08:00

Ingredient:

Puffed rice	2 &1/2 cup
Jaggery	1/2 cup
Ghee	2 tsp

Method:

Powder the jaggery and mix it with the water.
Heat the syrup till reach the consistency.
The consistency should be( wen u drop the syrup in water the syrup should dissolve in the water)
Now mix the puffed rice with syrup, grease the hand with ghee and roll tightly into a ball .(make sure it is not too hot)

Black Chana pulao

2011-02-22T13:13:00.000-08:00

Ingredients:

Rice	1 1/4 cup
Black channa dhal	3/4 cup
Oil	2 tbsp
Cloves	2
Cardomom	2
Cinnamon	2
Onion sliced	1 1/4 cup
Tomato chopped	3/4 cup
Red chilli powder	2 tbsp
salt	as needed

To Grind :

Ginger	small piece
Garlic	4 to 5 cloves
Green chillies	1
Coriander leaves	2 tbsp
Mint/Puthina leaves	2 tbsp
Coconut	1 tbsp

Method:
Soak the channa/ chickpeas overnight.
Pressure cook the chana dhal with little salt.

Wash and soak the rice for about 30 minutes.

Heat oil in cooker, Add cloves, cinnamon and cardamom one by one. Add onions and tomato and saute for few mins.

Heat 1 tbps of ghee add thr rice fry it and keep it aside.

Grind all the ingredient TO GRIND.

Heat oil in tha pan add the spices, fry it .

Then add onion fry untill it transparent.

Now add tomatoe fry it well ,then add grinded masala and pressure cooked chana dhal and fry it for 5 -10 min.

Now add the water (for 1 cup rice add 11/2 cup of water) let it comes to boil.

Now add the rice

Sweet Puffs

2010-12-13T14:47:00.000-08:00

Ingredient:

Grated coconut	2 cup
Grated cashew nut	1 cup
Pistachio	1 cup
Brown sugar	2 cup
Pastry sheet	1

Method:

Dry roast the cashwnut , pistachio.

In a heavy bottom pan combine coconut, dry roasted cashew, pista,brown sugar.

Fry it for 5 min until all mix well .

Now cut the pastry sheet into 4 equal parts.

Fill each sheet with the mixer.

And seal the side with the water.

Preheat the oven 375 degree.

Now arrange it in baking tray .

Bake approximately for 15 min until it turns light golden brown.

KUSKA BIRIYANI

2010-12-08T13:41:00.000-08:00

Ingredient:

Basmati rice	2 cup
Onion	1 no
Coconut milk	2 cup
Ginger,garlic paste	2 tsp
Cloves	3 no
Cinnamon	1 inch
Star anise	2 no
Cardamom	2 no
Butter/ghee	2 tbsp
Bay leaf	1
Green chilli	3 no

Method:

Wash and soak rice for 15-20 minutes.
Drain rice and heat 1 tbsp of butter add fry it in the butter for 2 to 4 min.
Heat the butter add cinnamon, bay leaf, cardamoms, star anise and cloves.

Now add onion and green chili.
Fry it well and add ginger, garlic paste and sauté it .
Now add 2 cups of coconut milk and 1 cup of water , allow to boil .
Now add the fryed Rice and mix well.
Add salt for taste and pressure cook .
Serve it with kurma.

Valakai Podimas

2010-12-07T18:17:00.000-08:00

Ingredient:

Plantain (raw babana / valakkai)	2
Green chilli	2 to 3 no
Curry leaves	4 to 5 leaves
Mustard seeds	1/4 tsp
Urad dhal	1/2 tsp
Chana dhal	1/2 tsp
jeera(cumin)	1/4 tsp
salt	as needed
onion	1 big
oil	as needed
Turmeric powder	1/4 tsp
Asafoetida	pinch

Method:

Boil the Plantain (raw banana / valakkai) for 15 min with skin.
Peel off the skin and grate with the grater or mash it.

Cut the onion, green chilli .
In a hot pan, add 1 Tbsp oil and season with mustard seeds, urad dhal, chana dhal,cumin seeds, asafoedita curry leaves.
Now add green chilli ,onion saute untill onion turns transparent.
Add salt and turmeric.
Then add the grated raw banana and fry it for 2 to 4 min.

It goes well with Chana dhal kulambu / Rasam .

Pole Beans Poriyal

2010-12-07T13:44:00.000-08:00

Ingredient:

Pole beans	1 lb
White onion	1 big
Fennal seeds	1/2 tsp
Red chilli powder	2 1/4 tsp
Turmeric powder	1/2 tsp
Coriander powder	2 tsp
Salt	as needed
olive oil	2 tsp

Method:

Wash and cut the beans into small pieces.

Chop the onion finely.

In a kadai put one teaspoon oil and add fennal seeds.
Add chopped onion and curry leaves and fry for a while.

Now add all the powder red chili, turmeric, coriander .
Put the beans now and add salt.

Fry for 2 mts and add some water to it & close with lid.
Cook on medium flame till the beans is soft and all the water is absorbed.

Grated Mango pickle(Mangai Thokku)

2010-12-07T13:04:00.000-08:00

Ingredient:

Mango	1
Sesame oil	2 to 4 tbsp
Red chilli powder	3 tbsp
Turmeric	1/4 tsp
Mustard	1 tsp
Fenugreek powder	1/2 tsp
Asafoetida	1/4 tsp
Salt	as needed

Method:

Peel off the skin from the mango and grate it with grater , slice it very thin.

Dry roast the fenugreek seeds and grind it to a fine powder , keep it aside.

Heat the kadai add sesame the oil, temper mustard seeds.
Now add Asafoetida , then add the grated mango ,cook it in the medium flame for 4 to 5 min.
Once the mango turned transparent ,then add chilli powder, turmeric powder,salt and mix it well.
Now add fenugreek powder and mix it well.

Allow it to cook for 5 to 10 min, until oil separated from the mango.
Store it in clean airtight container and Refrigerate.

Paneer Butter Masala

2010-12-06T12:41:00.000-08:00

Ingredient:

paneer	1 cup
Onion	2 nos
Big tomato	2 nos
Ginger	1 peice
Garlic	2 -4 nos
cashew nut	10 nos
Fresh Cream	1/2 cup
Red chilli powder	1 tsp
Garam masala powder	1 tsp
Coriander powder	3/4 tsp
Turmeric	1/4 tsp
Coriander leaves	Garnishing
Salt	as needed
Butter	1 tbsp
Cinnamon	1 inch piece
Cardamom	2
Cloves	2
Bay leaf	1

Method:

Heat oil in a non stick pan.
Drop in paneer cubes batch by batch.

Fry until we get a light brown color.
Drain the paneer pieces onto the kitchen towel and drop them into the boiling water containing a bit of salt and turmeric .
To keep the paneer soft, let them soak in for atleast 5 minutes.
Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste, keep aside.
Heat butter in a non stick pan , add bay leaf, cloves ,cardamom and sauté for a minute.

Drop the tomato in the boiling water,and let it cook until the tomato skin peel out from the tomato.
Now remove the skin from the tomato , then make a smooth paste by grinding the cooked tomato , onion, ginger, garlic.

Now add the grinded paste and cashew paste into pan , cook for a minute.
Then add all the powders turmeric, cumin, coriander, garam masala and salt .Cook until oil separates from the masala.

Now add the heavy cream and allow it to boil. Add in Peas , paneer and the salt and cook for another 10 minutes.

Pain Aux Raisins with Pastry Cream

2010-11-14T12:38:00.000-08:00

Ingredient:

Instant yeast	1 package ( 2 1/2 teaspoon)
Water	3/4 cup
All purpose flour(unbleached)	3 1/2 cup
Salt	1 1/2 teaspoon
Milk Powder	2 tablespoon
Egg	3
Sugar	4 tablespoon
Butter softened	6 tablespoon

Method:

In a large bowl combine the flour, salt, powdered milk, and sugar.
Add the yeast, water, and eggs and mix until ingredients are combined.
Add the softened butter and mix.
knead it untill it become soft,Place the dough in a greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size approximately 1 to 1 1/2 hours.
Now take the dough knead it again and cover it again, and place it in the refrigerator overnight.
In a lightly floured counter top, roll out dough into 14 inch thick.

Spread the cream pastry over the dough, put some raisins over the cream. For pastry cream click here
Roll the dough, slice the roll into pieces about 1 inch thick.

Lay the pieces on a baking sheet lined with parchment paper
Make sure to leave enough space in between so they will not stick together.
Put it in warm place for 1 hour, they are double in volume
Preheat oven to 400 f.

Brush each pieces with egg wash.

Egg	1
Milk	1 tablespoon

Bake for 10 to 15 minutes until golden brown.
Immediately after removing from the oven, paint then with a light sugar glaze:

Water	1/4 cup
Sugar	1/4 cup
Vanilla extract	1/8 teaspoon

Profiterole (Classic French Dessert)

2010-11-02T19:47:00.000-07:00

Ingredients:
Milk - 1 Cup
unsalted butter - 1 stick
salt- Pinch
All-purpose flour- 1 CUP
Large eggs- 4
Heavy cream- 1/2 cup
Chocolate chips- 12 OZ
Honey- 2 TBS
Vanilla ice cream - for serving

Method:
Preheat the oven to 425 degrees F.
Heat the milk, butter, and salt over medium heat.
When the butter is melted, add all the flour at once while and beat it with a wooden spoon until the mixture comes together and forms a dough.
Cook, stirring constantly, over low heat for 2 minutes.
Scrape the dough into a food processor and, with the machine running, slowly pour in the beaten eggs in a steady stream, about 45 seconds. Process until smooth, about 15 seconds.

Drop spoonfuls of the pastry onto the baking sheets spaced well apart then bake at for about 20 minutes or until golden and well puffed.
Once cooked, remove from the oven and make a small slit in the side of each one and cool on a wire rack.

Sauce:

In a sauce pan add chocolate chips and heavy cream.
Wen it started to melt add honey and mix it well.
Finally, fill it with a scoop of vanilla ice cream, then pour chocolate sauce on the top.

Chettinadu mutton kulambu

2010-10-30T12:03:00.000-07:00

Ingredients:Mutton - 1 lb
Onion - 2 Big
Tomatoes-2
Ginger garlic paste-1 tsp
Coconut grated- 2 to 3 tbs
Kaskas-1 teaspoon

Garlic - 3 nos
cashews-6
Coriander powder-1 tbs
tamarind paste-1 teaspoon
Grinded masala - 1 tbs
Cinamon- inch
Cardamom-2
Clove-2
Bay leaf-a small piece
curry leaf-little
Fennel seeds-1 tsp

To grind :
Coriander seeds-2 tbs
Red chillies-8
Fennel seeds-1 tsp
Cumin seed-1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2

Method
Wash and cut the mutton.
Cut the onion, garlic and tomatoes.

Keep the cooker in the stove.
Heat 2 tablespoons of cooking oil.
Add the bay leaves,cloves,cinamon,cardamom.
Then add the ginger garlic paste and stir well.
Dry roast all the ingredent in To Grind, and grind it to powder.
Now add the chopped onion, garlic and tomatoes one by one and saute.

Grind the coconut,Kas kas, cahew nut and fennel seed to a smooth paste
Add the mutton pieces along with turmeric powder and saute for 5 minutes.still the seperated from the mutton.
Now add grinded masala and coriander powder and salt.
Add the grinded coconut paste ,if the gravy is thick add some water.( may be 1 cup. )
Then close the lid ,wait for 2 to 3 whistle.
Garnish with coriander.
server it with rice and egg adai.

Reshmi Kebab

2010-10-30T08:58:00.000-07:00

Ingredients:

Boneless Chicken – 1 lb

Heavy Whipping Cream – 1/2 cup

Ginger/Garlic Paste – 2 Tbsp

Mint Leaves – 3Tbsp

Coriander Leaves – 3 Tbsp

Green Chilies - 5 nos

Powdered Almonds & Cashew nut - 4 tbp

Salt – to taste

Method:

Grind corinder ,mint,green chillies and powdered cashew nut,almond.

Cut the boneless chicken into small piece.

Take the chicken pieces put it in the paper towel and remove the excess water.

In a large mixing bowl, mix grinded paste with Chicken.

Cover and keep in the refrigerator to marinate for at least 4-6 hours (overnight is better).

Soak wooden skewers in water.

Thread the chicken pieces onto skewers and place on a baking sheet lined foil and spray coated with oil.

Broil in the oven on 435 F for 10 minutes.

Turn chicken over and continue to broil for another 5 – 7 minutes, until light brown.

I refered akal's blog.

Vegetable biryani version II

2010-10-27T08:46:00.000-07:00

Ingredients:

Green beans diced - ¼ cup

Carrots diced - ¼ cup

Cauliflower florets - 1 cup

Peas - ¼ cup

Soy nuggets - 1/2 cup

Garlic paste - 4 tsp

Ginger paster - 4 tsp

Onions - 1 cup

Green chillies - 2 tsp

Cloves - 2

Cinnamon - 1 inch

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Cardamoms - 2

Bay leaves - 2

cocunut milk - 2 cups

Basmati rice - 2 cups

Yogurt - ½ cup

Mint leaves - ½ cup freshly chopped

Salt to taste

Method:

Wash the veg.

Soak the rice for 1/2 hour.

preheat the oven 350 f.

Boil 3 cups of water and add the soy nuggets and cover.

Allow to puff up for about 15 minutes.

Then drain and squeeze out excess water and set aside.

In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown.

To this add the ginger garlic paste and saute for about a minute.

Add the green chillies.

Saute this well until the raw smell goes and add the cut veg.

Then add some water , let the veg cooks.

Wait untill water goes.

In the mean time wash the soaked rice and drain all the water completely.

Then add 2 cup of coconut milk.

Mix the rice , veg and coconut milk and cover it with the foil.

Bake it in oven for 20 to 40 min.

Serve hot..

Pastry cream

2010-10-25T18:15:00.000-07:00

Ingredients:
5 Egg yolk(room temp).
3/4 cup sugar.
3 tbs of corn starch.

1 1/2 cup of whole milk.
1 tsp of vanilla.

1 tbs of heavy cream.
1 tbs butter.

Method
Heat 1 ½ cup whole milk in a heavy pan and bring to almost a boil. Keep the milk hot.
Combine 5 egg yolks and ¾ cups sugar into a bowl. Beat until creamy, for
about 4 minutes.
Add 3 TBS cornstarch and beat until well.

Slowly add the hot milk and beat constantly.
put the beated egg mixture into a pan and mix it on low heat and stirring constantly, bring to a boil.
mix untill it comes to pudding consistency.
Add 1 tsp vanilla.
Add 1 TBS heavy cream and 1 TBS butter. Whisk until melted.
Place cream in a bowl and cover directly with
plastic wrap. Refrigerate until cold.

Home made Bun

2010-09-29T10:20:00.000-07:00

Ingredients:

Plain Flour- 1 and 1/2 cups

Warm Water- 1/2 cup

Yeast- 1tbps

Salt - 3/4 tsp

Sugar- 1 tbps

Olive Oil - 1 tbps

Method:

In a warm water add yeast , suger, salt and mix it well and keep it aside for 10 min.

Add the yeast water slowly into the flour and knead until you get a smooth dough.

Add oil and knead again and again untill it became really smooth.

Cover the dough with lid and allow to rise for 2 hour.

After 2 hour dough should be double in size.

Now knead the dough again and divide the dough into 8 equal portion.

And make like a ball and place it in baking tray and keep it in the warm place for and another 1 hour.

After a hour the dough should be rised .

Pre heat the oven 350 degree f.

Bake it for 20 min.

Enjoy ur yummy bun.

Bisibela bath

2010-09-23T08:52:00.000-07:00

Ingrediants:-

Rice-1

Tuvardal - 1/2 cup

Vegetables - 1 cup ( carrot, beans,avarkai& potatoes)

Tomatoe - 1 medium sized

Small Onino- 4 nos

Tamrind - small lemon size

Sambar powder- 1tsp

Turmeric powder - 1/2tsp

Salt - To taste.

Water - 4cups'

To Fry and Grind:-

Dry coconut(copra) - 2tbsp

dhania (coriander seeds) - 1 1/2tbsp

red chilli - 3-4(kashmiri chillies)

chana dhal - 2 tsp

Methi seeds - 1/2 tsp

Cinnamon - 1 inch piece

Cloves - 2

Cardamom -1

jeera - 1tsp

pepper - 1tsp

hing - a pinch

Method:-

Pressure cook the Dal.

Pressure cook the rice.

Fry and Grind all the ingrediants of To Fry and Grind.

In a pan add some oil and saute all the vegetables.

Mix this paste along the sauted vegetables.

Add tamarind water to this along with sambar powder,turmeric powder,salt.

Now mix the cooked rice and dhal along with the mixer of vegetables and grinded paste.

Add some water.

Pressure Cook this for 5 whistles.

Finally add Ghee and serve hot with cucumber rati.

Rava dosa

2010-09-22T17:09:00.000-07:00

Ingredients:

Riceflour-1 cup

Rava - 1 cup

Maida- ¼ cup

Water-2.5 cup

Salt to taste

Mustard seeds- ¼ tsp

Green chillie -1 chopped

Pepper- 5 nos

Curry leaves- a few

Cashew nut - 2 no chopped finally

Coriander leaves- a few chopped

Onion- ½ chopped

Oil -as needed

Method

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery.

Heat 1 tsp of oil in a pan and add mustard seeds,add onions and cashew nut,chilli,curry leaves .

Fry for 2 minutes.

Add this to the rava batter and mix it keep it aside for 10 min.(note :batter should be very watery , then dose ll come very crispy)

Heat the tawa.

The tawa should be very hot while u are pouring the batter.

Take a hand full of batter sprinkle in tawa.

Drizzle ½ tsp of oil.

When it becomes brown turn it over.

Serve hot with coconut chutney and onion chutney.

Baked Salmon

2010-09-22T11:19:00.000-07:00

Ingredients:

Salmon fish Steaks Thick Fillets- 1pound
Olive oil - 1 tbsp
Pepper powder - 5 tsp
Salt to taste.

Method:

In a bowl mix Pepper and salt with some water.
Rub the Marinate on the fish fillets with the above mixer for 1 - 3 hrs
Preheat oven to 375c and bake each side for 10 minutes.
Garnish with baked onion.

Gulab Jamun

2010-09-08T20:33:00.000-07:00

Ingredients:

Milk powder - 1 cup
All purpose flour - 1/4 cup
Butter (meleted) - 3 tbps
Cardamom powder - 1 tsp
Baking soda - pinch
Whole milk - 1/4 cup

For the sugar syrup

Sugar - 1 3/4 cup
W ater - 1 1/2cups
Oil for frying

Method

Make the dough by combining the milk powder,all purpose flour, baking soda and butter . Add just enough whole milk to make a medium, hard dough.

Divide the dough into 20-25 portions.
Make balls by gently rolling into a smooth ball.
Place the balls on a plate. Cover with dry kitchen towel.
Heat the oil in a large and deep pan.
Put the balls into the hot oil from the side of the pan ,One by one.
After about 5 minutes, the balls will rise to the surface.
Make sure the ball is browning on all sides.

The balls must be fried very slowly under medium temperatures.

Preparing Sugar syrup for Gulab Jamun

The syrup should be made earlier and keep warm.
To make the hot sugar syrup add mix the 1 3/4 cups of sugar and 1 1/2 cups of water.
Add cardamom powder, add mix with a spoon and then heat at medium heat for 10-12 minutes, until sugar is dissolved.
Make sure the syrup is in correct consistency.
Add the fried gulab jamuns directly into the warm syrup.
Leave gulab jamun balls in sugar syrup overnight for the best results.

Karthikai deepam

2010-09-03T09:46:00.000-07:00

Festival of Lamps

Karthigai is essentially a festival of lamps. The lighted lamp is considered an auspicious symbol. It is believed to ward off evil forces and usher in prosperity and joy. While the lighted lamp is important for all Hindu rituals and festivals, it is indispensable for Karthigai. This festival is also celebrated to commemorate the bonding between brothers and sisters in south India(analogous to Bhaiya-Dhuj and Raakhi). Sisters pray for the prosperity and success of their brothers and light lamps to mark the occasion.

[edit]History of Karthigai Festival

One of the earliest references to the festival is found in the Ahananuru, a book of poems, which dates back to the Sangam Age (200 B.C. to 300 A.D.). The Ahananuru clearly states that Karthigai is celebrated on the full moon day (pournami) of the Tamil month of Karthigai. It was one of the most important festivals (peruvizha) of the ancient Tamils. Avaiyyar, the renowned poetess of those times, refers to the festival in her songs. Karthikai Deepam is one of the oldest festivals celebrated by the Tamil people. The festival finds reference in Sangam literaturelike Ahananuru and the poems of Auvaiyar.^[2]

[edit]Mythological aspect of Karthigai Festival

Lord Siva appeared as a huge flame of light before Lord Vishnu and Lord Brahma (Hindu gods), who each considered himself supreme and said that the matter could be tested if the two could search for Lord Siva's Head and feet. Lord Vishnu took the form of a (varagar) boar and delved deep into the earth, Lord Brahma that of a (Annam) swan and flew towards the skies. Lord Vishnu failed in his search and returned. But Lord Brahma, chancing upon a piece of `thazhambu`, a flower, learnt from it that it had been floating down for thirty thousand years from Lord Siva's head. He seized upon this and claimed to Lord Siva that he had seen the other's top. Lord Siva realized the falsehood and pronounced that there would never be a temple for Lord Brahma in this world. He also interdicted the use of the flower thazhambu in his worship. Lord Eswaran (Siva) appeared as a flame, this day is called Maha Dheepam.

Information from Wikipedia

Krishna Janmashtami

2010-09-02T19:35:00.000-07:00

In the south, the festival is celebrated as Sri Krishnajanmashtami, Janmashtami or Gokulashtami.

In Tamil Nadu, Brahmins (Iyers & Iyengars), Yadhavas, Chettiars and Pillais celebrate the festival. Uriadi or climbing a stick containing a pot of sweet curds is also a major event in Varahur and other parts of Tamil Nadu.
The pooja is performed late in the evening, timed according to the Hindu calendar to coincide with the birth of Krishna at midnight. Generally, most of the sweets and savouries are prepared on that day. Normally, a Kolam (rice flour drawings on ground), also known as rangoli, drawn specially for the occasion, called ezhakoolam, decorates the front yard. Footprints representing those of Krishna are drawn from the front yard to the pooja room, representing the god entering the devotee's home

Infomation from wikipedia

Festivals

2010-09-02T19:04:00.000-07:00

VARALAKSHMI NOMU 2010
Ganesh Chaturthi-2009
History of arulmigu karpaga vinayagar
krishna Janmashtami 2009
Karthikai Deepam

PANIYARAM

2010-09-01T12:33:00.000-07:00

FOR SWEET:

Idly rice-1 cup
Cooking rice - 1/2 cup(ponnai raw rice)
Uradal-4 tsp
Fenugreek seeds - 1/2 tsp
Salt- needed
Water- as needed for grinding

METHOD:

Soak rice,urad dal and fenugreek seeds and grind to a smooth paste like idly batter
Keep it as side for 8-10 hour.
Seperate the batter for sweet and kara paniyaram.

For Sweet paniyaram:

Add jaggery with batter.(make the jaggery like powder)
And mix it well.
Heat the paniyaram pan.
Add ghee in the paniyaram pan.
Pour the batter in the paniyaram pan and cook it in medium low flame.
Then turn the paniyaram and cook for another 2 minutes till it turn golden brown.
Serve it hot.

FOR KARA PANIYARAM:

Small onion - 2 nos.(chopped)
Green chill - 3 nos.(chopped)
Mustard seeds - 1 tsp.
Chana dhal - 1 tsp.
Urad dhal - 1/2 tsp.
Batter - 3 cup
Curry leaves - 3 nos.
Coconut chopped - 1 cup (very thin sliced).

Method:

Heat the pan with 2 tsp of oil.
Add chana dhal, mustard seeds, urad dhal, curry leaves, coconut fry it for 3 min.
Add it with the batter.
Heat the paniyaram pan.
Add ghee in the paniyaram pan.
Pour the batter in the paniyaram pan and cook it in medium low flame.
Then turn the paniyaram and cook for another 2 minutes till it turn golden brown.
Serve it hot with coconut chutney.

Varalakshmi Nomu

2010-09-01T11:55:00.000-07:00

History

In the kingdom of Magadha of yore, there lived a brahmin woman called Charumathi in a town named Kundina. The prosperous town was the home of Charumathi and her husband. She devotedly served her husband and her parents-in-law. Impressed by her piety, Goddess Mahalakshmi appeared in her dream and asked her to worship Vara-Lakshmi (literally, boon granting - goddess of wealth) and seek to fulfill her wishes. Varalakshmi is yet another form of Lord Vishnu's consort, Lakshmi, the goddess of wealth. Thus was prescribed the Friday ofSravana month preceding the full moon day for the worship.

When Charumathi explained her dream to her family, she found them encouraging her to perform the pooja. Many other women of the town also joined her in performing the pooja in a traditional way and offered many sweet dishes to the Goddess Varalakshmi. They prayed with deep devotion:

"Padmaasane Padmakare sarva lokaika poojithe Narayana priyadevi supreethaa bhava sarvada"

The well dressed women made offerings of delicious feast with utmost devotion. As they went round the deity in prayer, dazzling jewelry is said to have appeared as ornaments on the bodies of these worshippers and their houses filled with riches. They rewarded the priest who assisted them in performing the pooja and they all partook in the feast. The women expressed their gratitude to Charumathi who shared her dream and helped them become prosperous. This pooja came to be practiced year after year by women. Done with devotion, it is said that boons would be granted and thus many wishes would be realized.

This pooja can be done with no restriction to caste or creed. To this day, the faithful of modern times observe this tradition.

Story

On one occasion, Parvati and Parameswara were engaged in a game of chess. Parvati was winning game after game, but Parameswara is said to have claimed the victory at each games, wantonly, to her intense chagrin. So Parvati wanted to have an umpire and one Chitranemi, a creation of Parameswara, was chosen. As an underling of Parameswara, he sided with him most unjustly. This provoked Parvati's anger and she cursed Chitranemi that he should become a leper for discharging his duty in most unfair manner.

When Chitranemi begged Parvati's forgiveness and Parameswara added his entreaties to it, she is said to have relented and modified the curse by adding that he would be cured of hisleprosy by observing the Vara Lakshmi Vrata. By doing this Chitranemi was, it is said, rid of the loathsome disease.

The history of the origin Of the Vara Lakshmi Vrata is rather interesting. Lakshmi is said to have visited a pious woman by name Sarmadi, living in the city of Kuntinapura in Magadha (Bihar), in in one of her dreams and expressed her satisfaction at her devotion to her children. When she woke UP from her sleep, she took a bath and worshipped Lakshmi to ensure her blessings. When the other ladies heard of her dream and her worship of Lakshmi, they too began to worship her, and the custom is then said to have spread everywhere throughout the land in course of time.

Significance

Eight forces or energies are recognised and they are known as Sri (Wealth), Bhu (Earth), Sarasvati (learning), Priti (love), Kirti (Fame), Santi (Peace), Tushti(Pleasure) and Pushti(Strength). Each one of these forces is called a Lakshmi and all the eight forces are called the Ashta Lakshmis or the eight Lakshmis of the Hindus. Vishnu is also called Ashta Lakshmi Padhi which is equivalent to saying that he is the asylum for the eight-Lakshmis or forces. In fact, Vishnu representing the preservative aspect of the universe, radiates these forces from him. These forces are personified and worshipped as Lakshmis, since abstract force is beyond the comprehension of the ordinary people. As health, wealth and prosperity depend upon the rythmic play of these forces, the worship of Lakshmi is said to be to obtain these three. Only a woman can sympathise with women. Lakshmi is a woman. So she will more readily sympathise with women. Hence this festival is observed largely by women, invoking the blessings of Lakshmi on them, their husbands and their children.

Legend

As the legend goes, this is a pooja that was pronounced by no other than Lord Parameswara to be performed by his consort Parvathi to seek prosperity and happiness for the family. Thus it came to be emulated by married women who sought boons (varam) for the health, wealth and knowledge for the entire family. In some cases, women prayed for being blessed with children. The prescribed day for the pooja is the Friday of the month of Sravan in the fortnight known as Sukla paksha, preceding the full moon day.

Info from Wikipedia

DESSERT/SWEET

2010-07-28T19:58:00.000-07:00

MEAT SAMOSA
DIAMOND BISCUIT
ATHIRASAM
SWEET SEEYAM
POORAN POLI
PAAL KOZHUKATTAI
RASAGULLA

CHUTNEY

2010-07-28T19:16:00.000-07:00

PEERKANGAI (Ridge Gourd) PORIYAL

2010-07-27T11:50:00.000-07:00

Ingredients:

Ridge gourd - 2 small ones,peeled & chopped.
Onion-1 big
Chilli powder- 1 tsp
Corinder powder - 1 tsp
Mustard seed- 1/2 tsp

Channa dal- 1/2 tsp
Urad dal- 1/2 tsp
curry leaves- as needed
salt to taste

Method:

Heat oil in a pan,add mustard seeds.After it pop up,add channa dal & urad dal.saute it.
Add curry leaves & onion.saute well.

Add the chopped ridge gourd & salt. saute it & close it with lid.
when the ridge gourd becomes soft & well cooked.

Serve with rice,sambar.

Kozhi Varuval (Chicken gravy)

2010-07-27T11:25:00.000-07:00

Ingredients:

whole chicken- 1
turmeric powder - 1 tsp
curd - 1/2 cup
salt - to taste
coriander powder - 1 tsp
chilli powder- 2 tsp
curry leaves - 2 no
tomato - 1
shallot onion - 10
cilantro - a needed
ginger - 2 inch
garlic - 4 pods
fennal seeds - 1/2 tsp
cloves- 4
cardamom- 2
cinnamon - 1 inch
bay leaves - 1

Method:

Wash the chicken and remove the skin
Cut the whole chicken in to big pieces.
Marinate it with turmeric, chilli powder,coriander powder, curd and salt.
Heat the oil add fennel seeds,cloves,cadamom,cinnamon,bayleaves and then ginger garlic paste.
Add chopped onion.

Saute the onion till it becomes golden brown.
Now add chopped tomato and minced cilantro and let them cook.
Add the marinated chicken pieces and saute well.
Add 2 cups of water and close the lid.
Cook it for 30 minutes.
Cook the chicken till the oil separates out and the curry becomes thick and oil gets separated.

Serve it with rasam rice. yummy.......

Rava Idli

2010-07-27T10:44:00.000-07:00

Ingredients:

Rava(coarse)- 2 cups
Yogurt- 4 cupS
Green chillies(chopped)- 3-4
Ginger(grated)-1/2 tsp
Curry Leaves- 3-4
Coriander leaves(cut)-3 tbsp
Salt to taste
Oil- 1 tbsp
Mustard seeds- 1tsp
Urad dal- 1 tsp
Channa dal- 1tsp
Cashews- 2 tbsp

Method:

Heat oil in a pan.Add Mustard seeds.After it splutters,add urad dal,chana dal,cashews,curry leaves,Ginger grated,green chillies.
Add rava to this seasoning and fry till light brown until you get the aroma.
Let it cool down.
Take 4 cups of yogurt,beat a little.

Add the rava,coriander leaves,salt to this.
Mix well,let the batter sit for 20-30 mins.
Grease Idli plates with oil.
Then place this idli stand in a pressure cooker and cook for 10-12 minutes.
Serve with coconut chutney or chutney powder.

Meat Samosa

2010-03-31T18:31:00.000-07:00

Event from http://divya-dilse.blogspot.com/2010/02/sunday-snacks-healthy-snacks.html

Ingredients:
For Fillings:

Ingredients

kheema mutton-1 cup
Chopped garlic -7 nos
chopped ginger - 2 piece
Turmeric powder-3/4spoon
Chilli powder-2 spoon

green chilli - 3 no
Fennal seeds - 1 tsp
Chopped tomato- 2
Small onion - 5 n0
Coriander leaves- 2-3 spoons
Salt-to taste
Cloves – 4
Cinnamon – 1
Garam masala-3/4 spoon

oil - as needed

Method

In a hot pan add some oil.
Add fennal seeds, cloves, cinnamon , green chilli's.
Add ginger, garlic.
Then add small onion,tomato fry for some time.

Then add turmeric and chillipowder, garam masala & salt.
Then add kheema mutton.
Cook it for around 15-18 minutes.

The kheema filling for samosa is ready.

For Pastry:

maida - 2 cups
cooking oil - 4tsp
salt - as needed

Making Pastry:

Place flour, salt and oil in a bowl.
Make a firm dough adding a little water at a time.

Keep aside for 20 minutes, covered with a moist cloth and then knead again.

Making Samosas:

Mix 1 tsp. flour with 2 tbs. water, to make a 'glue'. Keep it aside.
Divide the dough and make balls
Roll one ball on a greased surface thick. Cut it into half using a knife

Glue the overlapping edges and press gently to give a good seal.
Now fill the cone with approximately 2 tbs. of the meat mix.
Heat oil in a wok or karahi, on medium heat.
Put samosa fry gently to golden brown.

Take out and place on kitchen paper, to absorb oil.

Serve hot with Tomato Ketchup.

Diamond biscuit/ madia sweet biscuit(Shankarpali)

2010-03-30T09:00:00.000-07:00

Ingredients:

All purpose Flour - 1 cup
Wheat flour- 1 cup
water - 1/ 4 cup
Sugar - - 1 cup(according to ur taste)
Butter- 1/2 cup (100gm)
Salt - pinch
Milk - 1/2 cup

Method:
.

Mix water and milk, beat the sugar and room temperature butter little fluffy.
Mix the flour and salt.
Now add the flour to the beaten mixer.
Make like a chapati flour.

Make a round then roll of the dough to a circle and make a vertical cut first and then horizontal cut to form a diamond shape . (u can use cookie cutter too )

Then heat the oil deep fry it.

Athirasam Sweet

2010-03-30T08:23:00.000-07:00

Ingredients:

Raw rice - 2 cups
Jaggery - 200g
Ghee - 1/2 cup
Cardamom powder - 1/2 tsp

Method:

Wash the rice and soak it in water for some time.
Drain excess water and dry the rice in shadow.

When the rice is still wet powder it in a machine(mixe).

Mix jaggery in 1/2 cup of water in a bowl and heat.
When the jaggery dissolves strain to remove any dust particles.
Heat the jaggery water to form syrup.
Remove syrup from fire, add cardamom powder and start adding rice powder slowly
keep stirring the contents.

The powder will be cooked in the heat of the syrup.
Take oil or ghee in a frying pan.
Keep it on medium flame.

Take a plastic paper and with oil.
Take a small ball of the dough and flatten
Fry both sides in oil.

Remove when done and drain excess oil immediately.

Goat Brain Fry Method - 2

2010-03-29T20:48:00.000-07:00

This recipe is from Aachi's Kitchen http://solaiachiskitchen.blogspot.com/

Ingredients:

Goat brain - 2 nos

Onion chopped - 1 big

Green chills - 3 to 6 nos

Eggs - 3 nos
Pepper powder - 2 tsp

Method:

Chop the onions and the chili.

Break the eggs and beat it.

Add the brain into the egg and mix it well

Add the pepper powder also into this.
Heat oil in the pan add onion,green chillis fry it for few min.

Then add mixed egg and gaot brain.

Fry until it done.

Cauliflower Dosa/Roll

2010-03-29T20:29:00.000-07:00

Ingredients:

Cauliflower-1(small size)
Mustard - 1/2 tsp
Fennal seeds - 1.2 tsp
Curry leaves - as needed
Garlic - 4 nos
Onion - 1 small
Idily rice - 2cup
Brown rice - 2 cup
Fenugreek seeds - 1/2 tsp
Urad dhal - 1 cup
Green chillis - 2 no
Tomatoes - 1 finally chopped
salt - as neded
turmeric powder - pinch
garam masala -1/4 tsp
chilli powder - 1/2 tsp
corriander powder - 1/2 tsp

Method for making cauliflower:

Take cauliflower and cut into small florets and boil it in water with a pinch of turmeric powder and salt.
Heat the oil, add mustard,then add fennal seeds

Now add garlic pieces ,add curry leaves, onion and green chillis.
Fry them well till the onions turn transparent then add tomatoes and fry.
Add salt, pinch turmeric powder, chilli powder and garam masala.
let them all mix togeather.
Now add boiled cauliflower. mix them well.

Method for making dosa:

Soak 4cup of rice with urad dhal and fenugreek seeds for 2 to 3 hours.
Grind it.(keep it aside for 12 to 24 hours)
Heat dosa tava and spread the dosa batter as a thin layer. Pour oil and allow it to cook.

Turn the dosa using spatula and allow it to get roasted.
Once it is roasted spread the fry over dosa.
Roll it and cut in center.

Serve cauliflower dosa hotly with chutney or sambar.

Sweet Seeyam

2010-03-29T20:02:00.000-07:00

Event from http://divya-dilse.blogspot.com/2010/02/sunday-snacks-healthy-snacks.html

Ingredients:

Chana dhal- 1/2cup
Sugar - 1 cup
Jaggery - 1/2 cup
Salt - as needed
Raw rice - 3 cup
Urad dal -1 cup
Cardamom powder - 1 tsp

Method for making filling:

wash chana dhal and soak it in 2 cup of water for 1 hour.
Then cook it in the pressure cooker.
The dhal should be whole but mashable.
After the dhal is cooked , remove exess water from the dhal take only dhal.
Heat a pan and add the dhal paste and sugar or jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing.
Keep stirring on low fire so that it doesnt burn.

Then add cardamom powder,Prepare small lemon sized balls..

Method:

Soak the rice and urad dhal for 2 hours and grind it.
Add salt and mix well.

Oil for deep frying.
Dip prepared gram balls in the batter.
Then slowly excess batter off and gently slide into hot oil.

Deep fry for couple of minutes until golden.
Serve hot.

Aaloo Mutter - Potatoes and Peas

2010-03-12T13:25:00.000-08:00

Ingredients :

Potatoes - 1/2 kg
peas - 1 cup
small Onions - 6 or 7 big
Tomatoes - 1/4 kg
Ginger, Garlic paste - 2 tbsp
Dhania powder - 1 tbsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Chilli powder - 2 1/2 tsp
Oil - 3 tbsp.

Method :

Cut onions into big pieces, saute then in 1 tsp of oil and grind to a coarse paste.
Chop tomatoes finely saute them and grind them to a coarse paste.
Boil potatoes in pressure cooker. peel and dice them.
Cook peas and keep aside.
Heat oil in a kadai, season with jeera, fry the ginger garlic paste for a minute.
Add onion paste and fry till it turns golden brown.
Add tomatoes paste and fry for few minutes.
Add dhania powder, turmeric powder, garam masala, salt and chilli powder.
Fry till oil separates from the masala.
Pour enough water along with boiled peas and potatoes.
Cook till the gravy becomes thick.
Serve hot, garnished with coriander leaves.

Kovakkai Poriyal( Kovakkai fry) method -2

2010-03-11T13:59:00.000-08:00

Ingredients:

kovaikai - 1/2 lbs

Mustard seeds - 1/2 tsp
Onion - small
green chilli - 2 tsp
chana dhal - 1/2 tsp
fennal seeds- 1/2 tsp

chilli powder - 1/2 tsp

coriander powder - 1/2 tsp
curry leaves - as needed
turmeric powder -1/2 tsp
salt to taste
oil-1 ½ tbsp

Method ;

Wash the kovaikai and cut the tip and tail ends.slice them into thin long strips.

Heat a few drops of oil in a cooking vessel. Once the oil is hot ,add the fennal seeds and let them turn brown.
Add the green chillis and fry for a few seconds.

Now add onion then add the sliced dondakayalu.
Add salt and turmeric pwd,chilli powder,coriander powder and mix well.

Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes.

Don’t overcook the dondakayalu,
Serve hot with steamed rice or sambar.

Puliyodharai / Tamarind Rice.

2010-03-11T13:53:00.000-08:00

Ingredients:

Tamarind - small lemon size
Dry red chillies - 2 to 3
Rice - 1 cup
Hing - 1/2 tsp
Salt - as required
Sesame oil (Til oil) for seasoning
Turmeric powder - 1 tsp

Fry and powder:

Dry Red chillies - 2 to 4
Coriander seeds - 2 tbsp
Methi seeds - 1 tsp

For seasoning:

Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - few
Hing - 1/4 tsp

Method:

Cook the Rice and keep it separately. The grains should be separate and not sticky.
Roast the items for the pulikachal and powder them and keep aside.
Soak the little more than big sized lemon of tamarind in hot water.
Make a thick tamarind extract by mixing the tamarind nicely in water.
Now take a kadai pour 3 1/2 Tblsps of Sesame oil and put all the seasoning items and then pour the thick tamarind extract on top of the seasoning. Add salt, turmeric powder,hing and mix nicely.

When the mixture starts boiling, halfway through add the powdered items and mix nicely.

Now let the mixture boil and keep on stirring off and on.
Cook till the mixture becomes of very thick consistenc.

After the mixture is thick remove from fire.
When the mixture becomes a little cool, take a bowl add the cooked rice and start mixing with the pulikachal.
Mix nicely.

Lemon Rice

2010-03-11T13:44:00.000-08:00

Ingredients:

Rice - 1 cup
Lime/Lemon -1/2 big
Red chillis - 2 to 3
Mustard - 1 tsp
Ginger- small
Urad dhal -1 tsp
Channa dal - 1 tsp
Turmeric powder (Haldi) - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Curry leaves and corriender leaves for garnishing

Method:

Cook the rice with little salt and allow it to cool in a plate.
In a pan add oil,Saute Mustard and curry leaves/corriender leaves.
Then add urad dhal, channa dal and fry till dal' s becomes golden brown
Cut the onion and add to it and fry well. Then add red chillies.
Add turmeric powder and salt to taste and leamon juice (nearly 1 1/2 tsp)
Now add ginger.
Fry for 2 minutes and then add the cooked rice mix well.

Mushroom Kuruma

2010-03-09T19:17:00.000-08:00

Ingredients:

Mushroom - 1 pack
Onion - 1 big
Tomatoes - 2 no's
Green Chilllies - 1
Ginger Garlic paste - 3 tsp
Curry leaves - few
Red chilli- 2 nos
Coriander powder - 3 tsp
Garam Masala - 1 tsp
Turmeric powder - 2 tsp
bay leaves - 1 nos
cloves - 2 nos
coconut- 2 tsp
cinnamon - 1
cashnut- 2 to 3 tsp
Fennal seeds - 2 tsp
Cumin seeds - 1 tsp
Salt - to taste

Preparation:

Grind to paste the coconut and fennel seeds.
Heat oil in a cooker add cloves, cinnamon, bayleaves.
Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.
Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.
Now add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.
Add the mushroom into the gravy and turn it gently for 2 minutes.
Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.
Serve hot the Mushroom kuruma with rice, chapathi or with poori.

Pooran Poli / Puran Poli (Holige / Obbattu)

2010-03-09T17:38:00.000-08:00

Ingredients:
For the filling:

Channa dhal- 1cups
Jaggery or sugar - 1cups
cardamom powder - 1/2 tsp

For coating:

All purpose flour- 2 cups
Turmeric powder a pinch
Salt 1/4 teaspoon
oil - 2 tsp
water - as needed

Method:

wash chana dhal and soak it in 2 cup of water for 1 hour.
Then cook it in the pressure cooker.
The dhal should be whole but mashable.
After the dhal is cooked , remove exess water from the dhal take only dhal.
Heat a pan and add the dhal paste and sugar or jaggery and cook further till they blend and form a lump such that you can prepare small balls for stuffing.
Keep stirring on low fire so that it doesnt burn.
Then add cardamom powder,Prepare small lemon sized balls.
Mix all purpose flour, salt and turmeric powder and make a soft dough using water little by little.

Allow the dought rest for 1/2 an hour.
The dought should be very soft and sticky.
Divide the dough into equal portions.
Clean and flour a rolling surface. Take one ball of dough and flatten it with your fingers.
Now keep the lemon size chana dhal ball in the middle of the dough.
Fold the edges of the circle over the paste and pinch together to seal.

Flatten this new ball gently with your fingers and use a rolling pin and gentllye.
Heat pan roast both sides till brown spots appear.

Serve it hot with butter or ghee.

Aloo paratha

2010-03-01T14:22:00.000-08:00

Ingredient:

Wheat flour - 1 1/2 cup
Salt - 1tsp
Water - about 1 cup
Potatoes - 2
Onion - 1
Green chilli - 2 nos
Turmeric - 1/2 tsp
Garam masala - 1/2 tsp
Corinder leaves - chopped
Oil - 2 tbsp
Salt to taste.

Method for dough and potato stuffing:

Add salt to maida & wheat flour, then add water make a dough.
Cover and keep it aside until ready to stuff them.
Boil potatoes.
Once cooled, peel the skin and mash them and keep aside.

Heat oil, when hot add finely chopped onions.
Add all the spices and salt and add the mashed potatoes. Mix well to combine.
Adjust salt. Let it cool.
Make small balls and keep them ready.

Method for Parathas:

Make a medium to big size balls, roll them to small circle shape.

Now take a aloo stuffing and put it in the middle.
Bring all the sides together and press them in the middel.

Now roll them gently to a small to medium size circle.Use dry flour if require for rolling.

Then roast them on a heated pan/tawa for few seconds on each size.
Serve it hot.

Drum Stick Samber

2010-03-01T12:29:00.000-08:00

Ingredients:

Toordal-1 cup
Oil-2 tbs

Drum stick - 3 to 4 nos(cut)
Small onion ( chopped)-1
Tomato ( chopped)-1
Tamarind-lime size
Turmuric-1/2 tsp
Coriander powder-1 tsp
Chilli powder-1 tsp

Pinch of hing

To season:

Mustard seeds-1 teaspoon
Fennel seeds-1 teaspoon
Fenugreek-1/2 teaspoon
Cumin seeds -1 tsp
Pepper -2 no
Garlic -3 cloves
Dry red chillis-2
Curry leaf-little

METHOD

Pressure cook the dhal for 10 minutes.
Keep the kadai in the stove and season with the items given in ‘to season’.
Now add the onion and tomato pieces.
Sauté for a while.
Then add the vegetable, Sauté for 3 minute .
Add 1 cup of water.
Close the kadai and cook for 5 minutes or till the vegetable gets cooked.
Now add Coriander powder ,Chilli powder and turmeric powder.
Mean time soak the tamarind and the salt needed in half cup of water.
Strain it and add that also into the kadai.
Once it starts boiling add the dhal and cook.
Garnish with coriander leaves.

Fryed Coconut Chutney

2010-03-01T12:13:00.000-08:00

Ingredient:

Coconut - 1 cup
Dry red chillis - 3 to 4 no

Tamrind - pinch
Garlic - 2 nos
Urdal - 2 tbps

Method:

Dry roast all the ingredient.
Then Grind it with little.
Then heat the pan add some oil
Then add mustard seeds, urdal, and curry leaves.
And add it with the grinded chuntey.
Serve it with idly or dosa.

Potato and Fenugreek leaves Fry

2010-03-01T12:07:00.000-08:00

Ingredient:

Potato - 3
Methi leaves ( fenugreek leaves) - 1 bunch
Onion - 1 big
Mustard - 1 tsp
Bay leaves - 1
Split urad dal - 1 tsp
Jeera - 1 tsp

Tomato - 2
Garlic - 3 to 4 nos
Ginger - a inch
Cardamom -1
Clove - 1
Cinnamon - 1 small stick

Curry leaf - as needed
Chilli powder - 1 tbsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - as needed
Oil - as needed.

Method:

Pressure cook potatoes
Cut it a small pieces.
Chop the onion , tomato and fenugreek.
Heat the pan , add some oil.
Then add bay leaves, clove,cinnamon,ginger,garlic,curry leaves.
Now add onion fry it.
Then add tomato .
Let the tomato fry.Then add chilli powder, corinder powder,turmeric powder, garam masala powder.
Add the chopped potato cubes.
Don't overcook the potatoes.
Fry in medium heat till the potato absorbs the masala.
Add the methi leaves and fry for a few minutes.
Remove from flame and garnish with chopped coriander leaves
Serve hot with hot rotis or rice.

Mutton Kola Urundai

2010-02-18T09:47:00.000-08:00

Ingredients:

Grounded mutton- 1/2 lbs (minced)
Fennel seed- 1 tsp
Grated coconut - 3 tsp
onion - 1 big
Garlic - 3 to 4 nos
Ginger - a inch
Cardamom -1
Clove - 1
Cinnamon - 1 small stick
Curry leaf - as needed
Egg-1
Green chilli- 2 nos
Red chilli - 3 nos
Pottukadalai(split peas dal)-1 tsp
Cashewnut - 2 to 5 nos

Method:

In a pan add 1 tsp of oil, wen the oil is hot add cinnamon, cardamom,clove, ginger, garlic , green chill, red chill.
Then one by one all the ingredients expcept mutton.
Fry it till the coconut turns light brown.

Then grind all the fryed ingredints.

Then add grounded mutton.
Dont pour water, sprinkle some water.
Now add the egg with the grinded ingredients.

Make it a small balls.
And deep fry it in oil.
Serve it hot.

Mutton Chukka Varuval

2010-02-17T13:44:00.000-08:00

Ingredients:

Mutton(boneless) - 1 lb
Cinnamon - 1 stick
Clove - 2 nos
Bay leaf - 1 no
Curry leaf- as needed
pottukadalai(split peas dal) - 2 tsp
Fennel seed- 2tsp
onion - 1 big
Tomato - 1 no
Garlic - 3 to 5 nos
Ginger - 1 inch
Corriander powder- 1 tsp
chill powder - 1 tsp
Turmeric powder-1/2 tsp
Grated coconut-2 tsp
Cashews - 5 to 6 nos
oil - as needed
salt- as needed

Method:

Wash the mutton(boneless).
In a pressure cooker add mutton, 1 tsp of chill powder, 1 tsp of coriander, 1/2 tsp of turmeric powder, 1 tsp gingergarlic paste , curry leaves with some water( 1 1/2 cup).

Cook the mutton for 10 to 20 min(3 to 6 whistle).
Then grind 1 tsp of fennal seeds, 2 tsp of coconut, cashews.
In a pan add 3 tsp of oil ,wen oil is hot add 1/2 tsp of fennal seeds, bay leaf, cinnamon stick, cloves.

Then add the chopped onion, saute it for 1min.
Then add tomato saute it for 2 min.

Now add the grinded paste and salt.

Open the cooker seperate the mutton pieces.
Add the seperated water in pan.Cook it till became thick.
Then add the mutton pieces.
Cook it till you get the desired consistency.

Methi Chapathi

2010-02-16T14:10:00.000-08:00

Ingredients:

Wheat flour - 3 cups

Fenugreek leaves(Vendhya keerai) - 1 bunch
Chili powder - 1/2 tsp
Turmeric powder - 1 pinch
Ginger garlic paste- 1 tsp
Garam masala - 1 tsp

Coriander powder - 1 tsp
Salt - as needed
Water- 1/2 to 1 cup

Method :

Mix Wheat flour, fresh Vendhya keerai(chopped), Chili powder, Turmeric powder, ginger garlic paste, garam masala, Salt in a bowl.

Add water and mix it well as soft dough.

Place the dough in a vessel and cover it with a lid for 1 to 2 hours.
After that make small balls of the dough and roll it into flat and round shaped chapathi sheets.

Heat a dosa pan. Once the pan is hot, place the chapathi on it and turn after few seconds.
Apply a tspn of oil over the chapathi
Turn chapathi for every few seconds till both sides are cooked.
Serve it hot.

Goat Brain Fry ( Bheja Fry )

2010-02-15T12:54:00.000-08:00

Ingredients

Goat brain-2
Onion small size – 3 to 4 nos
Green chilli- 3
Red chilli powder -1/2 tsp

Turmeric powder – 1/4 tsp
Garam masala - pinch
Garlic - 2 nos
Fennal seeds - 1/2 tsp
Curry leaves
Oil and salt as needed

Method

Clean the brain with water and turmeric.
Heat the kadai and add little oil.

Splutter curry leaves.
Then add fennal seeds.
Then add garlic , chopped onion and greeen chilli. Fry them well.

Add the chilli powder, turmeric powder, garam masala.
Then add the goat brain.

pour some water, add some salt and mix it well.
Cook it for around 5-10 minutes.

Garnished with coriander leaves while serving.

Mutton Podimas

2010-02-15T11:31:00.000-08:00

I m posting this recipe for the event "EFM Theme - Mutton Series" in http://www.srishkitchen.com/ .

This is my 1st event.

Ingredients

kheema mutton-1 cup
Chopped garlic -7 nos
chopped ginger - 2 piece
Turmeric powder-3/4spoon
Chilli powder-2 spoon

green chilli - 3 no
Fennal seeds - 1 tsp
Chopped tomato- 2
Small onion - 5 n0
Coriander leaves- 2-3 spoons
Salt-to taste
Cloves – 4
Cinnamon – 1
Garam masala-3/4 spoon

oil - as needed

Method

In a hot pan add some oil.
Add fennal seeds, cloves, cinnamon , green chilli's.
Add ginger, garlic.
Then add small onion,tomato fry for some time.

Then add turmeric and chillipowder, garam masala & salt.
Then add kheema mutton.
Cook it for around 15-18 minutes.

Garnished with coriander leaves while serving.

Nandu puttu(crab)

2010-02-04T13:56:00.000-08:00

Ingredients:

Nandu (crab) - 2 lbs
onions - 1/4 kg
green chillies - 4 - 5 ( to taste)
Fennal seeds - 1tsp

garlic - 5 pods
salt to taste

turmeric - 1/4 tsp
curry leaves - 10 - 12
oil to fry

Method:

Open the can , remove the water and put some turmeric and mix (no need to boil it)
Peel the garlic and keep it aside
Cut onion into fine slices
Cut green chillies into fine slices
In a kadai add oil and add the fennel seeds then add garlic,curry leaves and green chillies then fry until the garlic are cooked

Now add the onions fry untill it turns golden brown in colour then add turmeric powder little.
Now add the crab and salt .
Mix it well
Leave it in simmer for 5 mins.
Serve hot with rasam rice or pepper kuzhambu

PAAL KOZHUKATTAI

2010-02-04T11:41:00.001-08:00

Ingredients :

Rice flour – 1 cup
Coconut - 1 cup
Sugar - 3/4 cup
water - 2 1/2 cup
Salt- pinch
Milk – 1/2 cup
Cardamom Powder – ½ teaspoon

Method:

In a pan add milk,water,salt and rice flour together.
In a non-stick pan add the mixer and keep stirring any lumps, till it forms a dough consistency.

Now add 3 tsp of oil and knead the dough and make a small.

Mix the 2 cup of water and 1 cup coconut milk ,bring it to boil.

Now add the balls to boiling coconut milk.

Boil in medium flame for 3 minutes or until the balls float on the top.
Now add the sugar and cardamom powder.
Now mix it untill the sugar dissolve.
Serve it hot.

Potato kurma

2009-09-15T12:58:00.001-07:00

Ingredients:

Potato- 1 cup
Onion-1
Tomatoes-2
Ginger and garlic paste -1 tsp
Salt to taste
Oil-1 tsp

Grind to Paste:

Green chillies-4
Fennel seeds-1 tsp
Coconut-1/2 cup
Poppy seeds- 1/2 tsp
Cashwnut (if needed)

Seasoning:

Oil-1 tsp
Mustard seeds- 1/2 tsp
Curry Leaves.

Preparation:

Heat 1 tsp oil add fennal seeds.
Now add onion, tomatoes, ginger and garlic paste , salt , cooked potato and ground paste.
Add 1 cup of water and Mix well.
Reduce to medium heat. Cover and cook till the raw smell vanishes and potatoes are tender. It might take up to any where bet wen 15 to 20 minutes or less. Add more water if the gravy starts thickening.
Garnish with coriander and remove from heat...

Medhu vadai /Ulundhu vadai

2009-09-15T12:41:00.000-07:00

INGREDIENTS:

Ulutham paruppu-3/4 cup
Big onion –1
Green chillies-2 nos.
Ginger-1 inch
Coriander leaves -few
Curry leaves-A sprig.
Asafetida 3-4 pinches.
Salt-As needed.
Water- as needed.

METHOD:

Soak urad dal for 1 hour at least.
Grind urad dal with only little water till fluffy.
Now chop onions,ginger,green chillies,coriander and curry leaves.
Add all these to the batter along with salt and asafetida.
Now mix well,keep aside and heat enough oil in kadai.
Now wet your right hand well and make a small ball and use ur thumb to make hole in the middle and drop it in oil.
Fry in medium flame,turn the vadais and fry till both the sides turn crisp and golden brown.
Serve hot with sambhar/coconut chutney.

Cabbage Poriyal

2009-09-08T13:02:00.001-07:00

Ingredients:

Cabbage - 1/2Onion - 1 (chopped)

Dry red chilies - 3Garlic - 3 nos
Turmeric powder - 1/2 tsp

Mustard seed - 1 tsp
Urad dal - 1/2 tsp

salt to taste
oil

Preparation:

Heat oil in a pan, do the seasoning with mustard and urad da.Add gralic fry for a minute.

Add onion, dry red chilies.

Fry for 10 mts in medium heat.

Add turmeric powder .

Now add the cabbage.

Sprinkle water, cover and cook till cabbage is soft.['Don add more water just like spray']

Remove from heat..

Serve hot with rice with puli kualmbu.

Vegetable Briyani

2009-09-08T12:06:00.000-07:00

Ingredients:

Green beans diced - ¼ cup
Carrots diced - ¼ cup
Cauliflower florets - 1 cup
Peas - ¼ cup
Soy nuggets - 1/2 cup
Garlic paste - 4 tsp
Ginger paster - 4 tsp
Onions - 1 cup
Tomatoes - 1 cup
Green chillies - 2 tsp
Cloves - 2
Cinnamon - 1 inch
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamoms - 2
Bay leaves - 2
Basmati rice - 2 cups
Yogurt - ½ cup
Mint leaves - ½ cup freshly chopped
Salt to taste

Method:

Wash the veg.
Soak the rice for 1/2 hour.
Boil 3 cups of water and add the soy nuggets and cover.
Allow to puff up for about 15 minutes.
Then drain and squeeze out excess water and set aside.
In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown.
To this add the ginger garlic paste and saute for about a minute.
Add the green chillies,tomatoes.
Saute this well until the raw smell goes and add the cut veg.
Then add some water , let the veg cooks.
Wait untill water goes.
In the mean time wash the soaked rice and drain all the water completely.
In a pan add little butter or oil saute it with rice for a min.
Then add 1 cup of coconut milk and 2 1/2 cup of water.
Let it come to boil, then add the sauted rice and close the lid.
keep in medium flame for 10 min. [Tips : To get the rice cooked in correct consistent way, cook for only 10 min or do not leave the rice to cook beyond first pressure whistle. ]
Serve hot..

Mutton gravy

2009-09-04T15:17:00.001-07:00

Ingredients:

Mutton-1/2 kg (with bones)
Small onion-30Tomatoes-2Garlic-10 pods
Ginger - a inch
Cashews-6
Chilli powder -1 tsp
Coriander powder-1 tsp

To season:

Cinamon-1/2 inch piece-2
Cardamom-2
Clove-2Bay leaf-a small piececurry leaf-little
Fennel seeds-1 teaspoon

To grind:(dry roast)

Coriander seeds-2 table spoons

Red chillies-8
Pepper - 1 tsp
Fennel seeds-1 tsp
Cumin seed-1 tsp
poppy seeds - 1 tsp
Cinnamon-1 small piece
Cardamom-2
Clove-2

Procedure:

Wash and cut the mutton into small pieces.

Cut the onion, garlic and tomatoes also into small pieces.
Keep the pan in the stove.
Heat 2 tablespoons of cooking oil.
Now add cumin, fennel , pepper, green chilli,cashwnut then add the chopped onion, garlic and tomatoes one by one and sauté nicely and grind it.
In a cooker add 2 tsp of oil add ' To Season' then add the grinded masala.
Add the mutton pieces along with turmeric powder now and sauté for 5 minutes.
Now add the dry roasted masala and coriander powder.
Mix that also well.
Add 3 cups of water and the salt needed.
Mix well and close the cooker.
Once the steam starts coming, Put the weight . Keep the flame in medium.
After the first whistle comes, reduce the flame.
Cook for another 5 minutes without closing the cooker.
The gravy can be garnished with coriander leaves.

Chettinad Meen Varuval

2009-09-04T13:51:00.000-07:00

Ingredients for Marinating
Garlic - 4pods
Small onion- 4Small jeera- 1/2 tsp
Fennel seeds- 1/2 tsp
Pepper- 1/2 tspChili powder-1 tsp
Coriander powder-1 tsp
Salt-1 tablespoon

Method:

Grind all the items with little

water

Apply the masala on the fish pieces

And marinate for 2 hours.

Pour 2 teaspoon oil fry the fish in a tawa.

After 5 to 6 minutes, with the dosa ladle slowly turn back the fish pieces.
RECIPE FROM SOLAI'S

Paruppu Urundai Kulambu

2009-09-03T15:56:00.000-07:00

Ingredients:

Thuvaram paruppu- 1/2 cup
Shallots,chopped - 3 tblsps
Red chillies - 4 nos.
Soambu-1/4 tsp
jeera-1 tsp
chopped coriander leaves-4 tblsp
Salt-To taste

FOR GRAVY:

Tamarind-1 big gooseberry size
Shallots-1/2 cup
Garlic-10 flakes
Tomato-1 small(chopped)
Redchilli powder,coriander powder- 2 TSP
Turmeric-1/4 tsp
Salt-To taste

To grind:

Coconut - 1/2 cup

Method:

Heat oil in a pan.
Add the mustard seeds , add fenugreek seeds , curry leaves, cumin and asafoetida.
Add the chopped onion and fry till it becomes soft.
Then add the chopped tomato and cook till it becomes mushy.
Then pour the tamarind extract.
As soon as it starts boiling , add 2 cups water , chilli powder, coriander powder, turmeric powder,salt and close tightly with a lid.
Cook till the raw smell goes.The curry should be thin like rasam in this stage.
Put off fire and keep aside.

Method for urundai:

Soak both the dhal for 1 hour in water.
Drain the water.
Grind it in to a coarse mixture with red chillies, salt,garlic. Put it in a mixing bowl.
Chop the onion, ginger, cilantro and curry leaves and mix them with the dhal mixture.
Make small balls out of the mixture (in the size of a lemon).
Arrange the ball in the idly pan.And boil for 5 to 6 min.
Now add steamed paruppu urundai to the gravy and cook for 10 mins. Water will be absorbed by the dhall balls. Finally garnish the gravy with coriander leaves.

Muttai Kurma

2009-09-02T14:01:00.000-07:00

Ingredients:

Eggs - 2 nos (Boiled )
Onion - 1no (chopped)
Tomato - 1no (chopped)
Ginger - as needed
Garlic - 4 nos
Green chillies - 2nos (slit opened)
Bay leaves - 1 nos
Cloves - 2 nos
cinnamon - 1 small
Coriander leaves as needed
Oil
Salt

To Grind:

Coconut (grated) - 1/4cup

Fennel seeds - 1tsp

Poppy seeds - 2tsp

Green chillies - 2nos

cashew nuts as needed

Method:

Grind everything from the list as fine paste with enough water.

Heat oil in a pan and add the whole spices, fry them until they turns brown.

Add the chopped onions, chopped tomatoes, ginger garlic paste, salt and saute everything until the raw smells goes.

Add the green chillies and add finally the grounded paste and saute for few seconds.

Add enough water and bring them to boil.

Drop the egg gently in the gravy then close the lid wait the pressure.( 1 whistle)

Add the coriander leaves and put off the stove.

Serve with rice or roti

Nethili Meen Varuval

2009-09-02T13:34:00.000-07:00

Ingredients :

Nethili - 20 to 2

Red chilli powder - 2 teaspoon

Salt - 1 teaspoon

Turmeric -½ te

aspoon

Method:
Clean and wash the fish.
Marinate the fish with red chilli powder, salt and turmeric for an hour.
Deep fry the fish in a hot oil.

Sora Puttu

2009-08-31T06:49:00.000-07:00

Ingredients:

Sora meen (Shark fish) - 2 lbs
onions - 1/4 kg
green chillies - 4 - 5 ( to taste)
Fennal seeds - 1tsp
garlic - 5 pods
salt to taste
turmeric - 1/4 tsp
curry leaves - 10 - 12
oil to fry

Method:

In a pan add the washed and cleaned fish along with some turmeric
Boil the sora with a little water adding turmeric & salt to it.
Remove from fire and keep it aside
Peel the garlic and keep it aside
Cut onion into fine slices
Cut green chillies into fine slices
Now remove the skin of the fish
Now smash it well
The fish wil look like puttu
In a kadai add oil and add the fennel seeds then add garlic,curry leaves and green chillies then fry until the garlic are cooked
Now add the onions fry untill it turns golden brown in colour then add turmeric powder little.
Now add the fish and salt .
Mix it well
Leave it in simmer for 5 mins.
Serve hot with rasam rice or pepper kuzhambu

VERMICELLI UPMA RECIPE

2009-08-29T11:30:00.000-07:00

Ingredients:

Vermicelli - 1cups
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds -
1/4 tsp
Cashewnuts - 2 tsp
Onions - 1
Green chillies - 2
Ginger - 1/2 inch
Peas - 1/4 cup
Carrots - 1/2
Water - 2 1/2 cup
Oil - 2 tsp

Method:
Dry roast the vermicelli.
Chop the onions, chillies, ginger, tomatoes , carrots into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves.
When they start to crackle , add cashewnuts.
Fry till they turn golden brown.
Add carrots and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes.
Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermecelli.
Cover the upma with a lid for 5-6 minutes and then add 2tbsp of ghee and stir well.
Serve hot with coconut chutney.

Thoor Dal Gravy

2009-08-28T13:43:00.000-07:00

Ingredients:

Thoor dal - 1 cup.
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Red chilli - 2no
Asfodita pinch
Curry leaves as needed

Method:

Wash the Dal.
Pressure cook tuvar dhal after adding turmeric powder , jeera,asfodita and water to the same.
Heat the oil add the mustard seeds allow to splutter then add urad dal , red chilli and curry leaves.
Then add the pressure cooked dal to it and mix it well.

Thakkali Vengayam Chutney

2009-08-28T13:02:00.000-07:00

Ingredients:

Tomatoes - 3 medium
Onion - 1 medium,
Tamarind - small size
Urad dal - 3 tsp
Garlic - 2 cloves
Red chillies - 4
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Asafoetida - large pinch
Salt to taste

Method:

Heat oil and add urad dal let it become brown then add tamarind,garlic & red chilli.
Then add onions and tomatoes fry 1 mts.Let it cool.
Add salt when u grind it , do the seasoning with mustard and curry leaves
Pour over ground chutney.
Mix well and serve.

Onion and Tomatoe Gravy

2009-08-28T12:48:00.000-07:00

Ingredients:

Small onions - 1/2 cup
Garlic - 2 cloves
Tomatoes - 2 plum tomatoes
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Fennel seeds - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 3/4 tsp
Curry leaves - 6-8 leaves
Salt to taste

Method

Heat oil add mustard seeds, urad dal and curry leaves one by one.
Allow to splutter and the dal to turn golden brown.
Now, add in the small onions and fry until slightly softened.
Add the garlic and fry for 1 mts.
Add the tomatoes and fry untill it mashed then add chilli powder, turmeric powder, coriander powder and salt.
Add about 1/2 cup of water, cover and let cook on medium low until slightly thickened.
The raw tomato smell should have gone and the onions should be fully cooked.
Serve with idlly or dosai

Longs Beans poriyal

2009-08-28T12:07:00.000-07:00

Ingredients:

Long Beans - 100 gm
Onion - 1
Red chilli - 2 no
Oil – 1 teaspoon
Mustard – half teaspoon
Urad dhal - 1 teaspoon
Asafotida Powder - a pinch
Curry leaves few
Salt – ½ teaspoon

Method:

Wash and cut the beans into small pieces.
Chop the onion finely.
In a kadai put one teaspoon oil and add mustard.
Then add urad dhal, asafotida and fry till the dhal turn light brown.
Add chopped onion and curry leaves and fry for a while.
Put the beans now and add salt.
Fry for 2 mts and add some water to it & close with lid.
Cook on medium flame till the beans is soft and all the water is absorbed.
Serve with samber.

Chepankelangu Varuval

2009-08-28T09:43:00.000-07:00

Ingredients:

Chepankelangu - 150gms
Chilly powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Oil - 3 table spoons
Salt - As required

Method:

Half boil kelangu then remove its skin and slice it.

Add the chilli powder,turmaric powder, coriander powder and salt to it & mix it well

Add the oil in a tawa and fry all the slices till they are crispy.

Dal Adai

2009-08-28T06:37:00.000-07:00

Ingredients:

Channa Dal - 1/2Cup

Thoor Dal - 1/2 cup

Moong Dal - 1/2 cup

Rice - 1 cup

onion - 1 medium

Grated Coconut - 2 tsp

Green Chilies - 2 optional

Red Chilies - 4

Ginger -1"

Salt to Taste

Chopped Coriander - 1/2 Cup

Curry Leaves - 8

Method:

Soak dals together with rice for 2 hours.

Grind soaked rice and dal with red chilles,salt and ginger.

Heat the oil in pan add mustard seeds, urad dal and cumin seeds then add onion, curry leaves and coconut saute it well.

Add this mixer to the batter mix it well.

Heat the dosa pan and pour some batter and spread in a circular motion.

Spread one spoon of oil around the dosa and cook both sides.

Rava Upma

2009-08-27T07:22:00.000-07:00

This may sound easy to many of you.. But for me it was not... When I got married, I had no idea of how to make upma.My husband likes upma. So no other go i have to make it.Wen i cooked uppam for 1 st time that was horriable. My husband is the chef in making Upma i learned from him :).

Ingredients:
Sooji/Rava - 1 cup
Water - 2 1/2 cups
mustard seeds - 1/2 tsp
Urad dhall - 1/2 tsp
Channa dhall - 1/2 tsp
Asafoetida powder - a pinch
Green chillies - 1 or 2 (acc to taste)
Onion - 1/2 cup finely chopped
Curry leaves - few
cashew - few
Coriander leaves - 2 tsp (chopped)
Oil - 2 tsp

Method:
Dry roast the rava in a pan until aromatic and toasted.
keep aside, let it cool.
Take a pan, pre heat oil and ghee, splutter mustard seeds, add urad dhall, channa dhall , cashews and asafoetida powder and fry it till golden brown.
Add green chilliesand saute' for a minute.
Add 2 cups water and let it come to a boil and add salt.
Now add the toasted rava, slowly while continuing to stir the mixture.
Be careful and keep stirring otherwise the semolina will get lumpy. This step takes approx. less 1 minute to cook.

Kovakai Fry

2009-08-27T06:09:00.000-07:00

Ingredients:

Kovakai - 1/2 lb
Turmeric powder - 1/2 tsp
Fennel seeds - 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Masala powder - 1/2 tsp
Salt for taste
Oil

Method:

Cut the kovakai in round shape.
In a kadai pre-heat the oil add fennel seeds.
Then add the kovakai cook in slow flame 3 mts.
Now,add the chilli powder ,the turmeric powder,coriander powder,masala powder,salt & cook for 15 mts in a slow flame.
Reduce flame, cover with lid and cook. Once in a while, stir the kovakai such that they cook all over.

Fish Fry

2009-08-26T15:00:00.000-07:00

Ingredients:

Salmon - 1 piece.
Chili powder-1 tablespoon .
Coriander powder-1 tablespoon .
Salt-1 tablespoon.
Curd - 1 tablespoon.
Oil - 2 tablespoon.

Method:

Apply the masala on the fish pieces.
Pour 2 tablespoon oil in the tawa.
Now layer the fish pieces in the tawa.
Keep the flame in medium.
After 2 minutes slowly turn back the fish pieces.

Chick Peas Sundal

2009-08-25T15:42:00.000-07:00

Ingredients:

1 cup chick peas
2 red chillies
1 tsp mustard seeds
1 tsp urad dal
salt to taste
oil
curry leaves

Preparation:

Soak chick peas overnight.
Add enough water and salt in pressure cooker and cook for 1 whistle.
Remove from heat. Let it cool down.
Strain the water and reserve.
Heat oil in a pan, add mustard seeds, urad dal.
Saute for couple of minutes. Add curry leaves.
Add red chillies and grated ginger.
Saute for 5 minutes.
Add chickpeas and stir for 5 more mts.
Adjust salt.
Remove from heat and serve hot!!!

Poorna Kolukattai

2009-08-25T15:25:00.000-07:00

Ingredients:

Raw rice flour - 2 cups.
Coconut(grated or powder)- 2 table spoon.
Jaggery(brown suger) - 1/2 cup.
Cardamon - 2 pieces(powder it).
Ghee - 1/2 cup.

Method:

Scrap the jaggery add 1/2 cup water and heat it ,when it starts to boil turn it off and then filter it(this is done to remove dust from jaggery).
Heat a tawa then add 1 table spoon of ghee and pour the raw rice flour into it and without any break stir it untill it rolls down like a ball.When it is done trn of the heat and let it to cool for 15 mins.
Take a mixing bowl add tha raw rice flour and pinch of salt mix it well ,now add 2 cups of water and mix them well.
In a tawa add 2 table sppons of ghee when it is hot add the coconut and give three to four stir then add the jaggery syrup.
Now grease your hand with ghee and take small lemon sized ball of the rice folur and flatten it and take amla sized ball of poornam and then place it in one side of the flat raw rice flour and close it with other end.
Then place it in Idly steamer for 10 mins

Ganesh Chaturthi 2009

2009-08-25T14:06:00.000-07:00

Ingredients:

Rice flour - 1 cup
Water - 1 1/4 cup
brown suger - 1cup
Salt - a Pinch

Method:

Heat the rice flour in a dry skillet until lightly toasted
Then spread it out on a tray or table top to cool.
Sprinkle a little water on it and add the salt, jaggery .
Mix together, adding water only as needed.
When it is well kneaded and firm, pinch the dough off into as many lime-sized balls as it will make.
Roll into balls, or squeeze in the right hand to create a fist-shaped kolukattai.
Bring water in the steamer to a boil and arrange the kolukattais in it the idly pan.
Steam until the balls are a light brown in color.

History of Arulmigu Karpaga Vinayagar Temple Of Pillaiyarpatti

2009-08-22T14:43:00.000-07:00

1. Pillaiyarpatti is located in Sivagangai District of Tamil Nadu.It is situated between Karaikudi. ie Three Kilometers away from Kundrakkudi.

2. PILLAIYARPATTI is one of the nine Nagarakkovil divisions of Nattukkottai Nagarathar Community.

3. Pillaiyarpatti Karpaga Vinayagar is carved out in a cave of Pillaiyarpatti Hillocks. Lord Vinayagar is carved out from the rock of the cave. Lord Thiruveesar ( SIVAN ) is also carved in the rock of this cave. History states that Pandiya Kingshad designed these structures in the caves.

4. The age of the cave temple is 2500 years or more. There are 14 stone Sculptures in the cave ( from 500 BC to 1284 AD ). These stone Sculptures state that ancient names of PILLAIYARPATTI as EKKATTOOR, THIRUVEENKAIKKUDI, MARUTHANGUDI, and RAJANARAYANAPURAM.

5. From 1284 AD, Rights of this temple were given to Nattukottai Nagarathars STONE sculptures at Thiruveesar Temple cave state this.Just like Karpaga Tree Loard Karpaga Vinayagar grants all Blessings. In view of this Load Vinayagar is named KARPAGA VINAYAGAR. The name “ Thesi Vinayaga Pillaiyar” is also there in the stone sculptures.

6. Worship of Lord Vinayagar is found in different parts of the world through ages. In this, Karpaga Vinayagar worship finds first place down through the ages and it is also regarded as First Loard Vinayagar.

7. In the world there are 2 Vinayagars who are having 2 hands. One is at Pillaiyarpatti and the other is at AFKANISTHAN – Lord Vinayagar at AFKANISTHAN is in standing position with so many ornaments of later age.

8. Pillaiyarpatti Karpaga Vinayagar is having only 2 hands which is a special feature.

9. The Sculptor who designed the figure of Load Vinayagar also had registered his signature as “ EKKATTOOR KONE PERUMPARANAN” ( Perunthatchan) is in Tamil letters which was in use between 400 BC and 500 BC. From this we can take for granted that is was carved just before 500 BC.

10. From the history of divine architecture and from stone sculptures and from the available documentary evidence Pillaiyarpatti KARPAGAVINAYAGAR figure alone is the first Pillaiyar in the world.

11. Karpaga Vinayagar is not having Mothakam (Sweet) at his right hand.He is in meditation ( having Lingam at his right hand ) for welfare of the entire Universe. Since he is Yoga Vinayagar (Vinayagar with Meditation and all fortunes) he grants all good thinks we request.

12. Vinayagar’s trunk is curved at the right side ( Valampuri Vinayagar) which is also a unique feature. Lord Karpaga Vinayagar is seated facing northern side. In view of this those who pray to him get success after success.

13. There are deities in this temple such as goddess Karthiyayini ( who arrange marriages) Nagalingam ( who gifts offspring to human beings) Pasupatheeswarar ( who showers all wealth).

14. Vinayagar Chathurthi is the very important festival in this temple. It is 10 days festival. Kappaukkattutual and hoisting temple flag begin before 9 days. At the 9 th day car festival and much celebrated decoration of sandal covering ( Santha-na-kkappu) to Pillaiyar takes place.

15. Devotees who observe Chathurthi Fast for a year come to Pillaiyarpatti on Avani Sukkilaptcha Chathurthi day (Festival) and fulfills it. They observe fast on Chathurthi day in front of vinayagar sannaidhi and take part in “ KumnaJebam” and receive holy pot of chanted holywater and take bath taking for granted that they bathe Loard Vinayagar seated in their hearts. Observing of Vinayagar Chathurthi Fast for one full year brings all blessings and wealth to devotees and it is also a proved fact.

INFORMATION FROM WIKIPEDIA

Cauliflower Pakoda

2009-08-19T11:58:00.000-07:00

INGREDIENTS:

Cauliflower- 1/2
Ginger & Garlic Paste - 3-4 Spoon
Chilly powder -2 spoon
Turmeric powder - 1 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Salt - As per taste
Oil - To fry

PREPARATION :

Cut the cauliflower into small pieces.
Then , put it in a vessel of water and add some salt and boil for 15 -20 mins.
Now add all the above mentioned item to the cauliflower and mix well, sprinkling some water.
Keep it in fridge for 1/2 hr.
Then heat oil in a pan and add the cauliflower and fry it.

Tomato Pulav

2009-08-18T13:00:00.000-07:00

Ingredients:

Rice-1 cup
Tomatoes Ripe -4 to 5(medium size)
Big onion-1
Green chillies-2
Coriander leaves-little
Chili powder-1 teaspoon
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Ginger-a small piece
Garlic-3 pods
Fennel seeds-1 teaspoon
Cinnamon-2 pieces
Clove-2
bay leaves-2 no
Mint leaves-little
Curry leaf-little

Method:

In a kadai heat oil and add the cinnamon, clove, bay leaf, cashews , ginger garlic paste and saute well for few minutes.
Then add the Onions and fry well till it turns color and then add the finely chopped tomatoes and saute for few minutes
Then add the chilli powder, turmeric powder and fry till the oil leaves side.
soak the rice for 20 min.
Drain all the water and keep aside.
In a cooker add little oil (or) butter add some cumin seeds, cloves and add the soaked rice, saute it for 2 min and add water & close the lid wait for a whistle.
Mix the rice and gravy.

Poondu Kuzhambu

2009-08-18T12:17:00.000-07:00

Ingredients:

Garlic pods, peeled - 1 cup
Mustard seeds - 1 tsp
Onion, chopped - 1
Tomato, chopped - 2
Tamarind - Lemon sized
Chilly Powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3 tsp
Perunkayam - a pinch
Fenugreek seeds-1/2 tsp
Coriander leaves - few
Salt to taste
Oil - 2 tsp

Method:

Soak tamarind in water for 10 Min's and extract a cup of tamarind juice from it and keep aside.
Saute little onion and tomatoes and grind it.
Heat oil in a pan, add mustard seeds to it, after it splutters add fenugreek seeds.
Add the chopped onions to it and fry till they are golden brown.
Then add tomatoes and fry till they become soft.
Add garlic, turmeric powder, chilly powder and coriander powder to it and mix well and add the grind paste.
Then add tamarind juice, 1 cup of water and salt to it.
Cook the gravy till it becomes thick and garlic are soft.
Garnish with coriander leaves and serve it.