Wednesday, November 16, 2016

URAD CHUTNEY




INGREDIENTS: 


Small onion                          1/2 cup

Urad dal                                 1/4 cup

Red chili                               8 nos

Tomato                                  2 nos

Tamarind                                Bit

Salt                                         To Taste

Oil (For Saute)                       2 Table spoon

Oil( For seasoning)                 2 Tea spoon

Mustard seed                          1 Tea spoon

Curry leaves                            10 ns


PROCEDURE:


Heat the oil for seasoning The add Mustard to splutter. Add 1 teaspoon of urad dal and roast it by adding Asafoedita and keep aside.Again keep te pan ,add 2 Table spoon of oil,add urad dal and start stirring by adding Red chili.When the urad dal becomes golden colour add onion till it becomes transparent. dd salt and cut Tomatoes with a bit of Tamarind and stir for 5 minutes. llow it to cool .Then grind it to a paste and Transfer it to seasonings.        


ONION KOTSU


INGREDIENTS:

Onion                                   3 nos

Tomato                                 3 Nos

Chili Powder                         1 1/2 Teaspoon

Garlic                                     6 Nos

Curry Leaves                         6nos

Poppy seeds                           1 Table spoon

Cashewnut                              8 nos

Oil                                           3 Tablespoon

Sombu                                     1 Teaspoon

Cuminseed                               1 Teaspoon


PROCEDURE:

Heat the oil and add sombu and cumin seed and season it..Add cut onions and garlic with little salt and saute this.Meantime make a paste of chili powder with water and keep aside. Add cut Tomato and mix well by adding the prepared chili paste with salt to taste. Now grind coconut , poppy seed  and cashew nut together and extract the juice, Add to the mixture in the pan and allow it to simmer for 5 minutes. Add curry leaves and remove. It is ready for serving. This is good for Idli and Dosai.

MOONG DHAL IDIAPPAM


INGREDIENTS:


Idiappam                             4

Moong dhal                         3/4 cup

Red chili                              5 nos

Green chili-splitted              2 nos

Mustard                                1 Teaspoon

Channa dal                         3 Teaspoon

Asafoedita                            1/2 Teaspoon

Oil                                         2 Tablespoon

Salt                                        To Taste

Curryleaves                           10 Nos

Turmeric Powder                   1/2 Teaspoon

Coconut Scrapings                 4 Table spoon(optional)



PROCEDURE 

Loosen the Idiappam.Heat the oil and add Mustard,Chana dal,Red chili,green chili and Asafoedita,When the seasoning turns golden colour add the Turmeric powder,curry leaves and salt.
Add the loosened Idiappam to the pan and slowly urn it and mix well.Drain the water from the cooked Idiappam . Remove and serve.Adding 1 teaspoon of lemon juice and coconut scrapinggs is optional.


Tuesday, November 15, 2016

BLACKGRAM AND RAJMA CURRY


INGREDIENTS:


Blackgram(full)                   1 cup

Rajma                                   2 Tablespoon

Tomato Puree                        1 cup

Fully chopped Onion            1 cup

Chopped Coriander leaves     2 Tablespoon

Fully chopped Garlic              2 Tablespoon

Chopped Ginger                     1/2 Teaspoon

Salt                                          To Taste

Turmeric Powder                     1 Teaspoon

Chilli powder                            2 Teaspoon

Coriander Powder                    2 Teaspoon

Jaggery -powdered                   1/2 Teaspoon

Oil                                             2 Tablespoon

Cuminseed                                1 Teaspoon

Slit Green chili                          3 nos

Fresh cream                               3 Tablespoon

Butter                                         1 Tablespoon


PROCEDURE:


Wash and soak both dhals for 6-8 hours.Pressure cook with 1/2 Teaspoon salt for 5 whistles.Noe keep a pan on the stove and heat the oil. Now add cumin seed,green chili,garlic,ginger, onion and saute for 10 minutes.Now remove the dhals and mash it coarsely with a spoon and add to the pan in the stove. Add 3 cups of water and allow it to simmer, Add tomato puree,salt to taste,Turmeric powder,Dhania powder,Chilli powder,jaggery. Keep it on the stove till the curry become like idli batter consistency. Remove from the stove and add chopped coriander leaves.Adding Butter and Fresh cream is optional during serving. This can be taken along with Chapppathis, Naan and with Dosai



                







Monday, November 14, 2016

ACHU MURUKKU


INGREDIENTS:

Maida flour                         1 cup

Sugar                                    1/2 cup

Seasame seeds                     1 1/2 Teaspoon

Coconut Milk                       2 cups

oil                                         for frying


PROCEDURE:


Mix all the ingredients by adding coconut milk to a batter consistency.Keep oil and heat it by dipping the Achu in the hot oil.When the oil reaches the frying temperature,Dip the Achu in the mixed Batter  to 3/4 th depth of the Achu, tranfer it to the hot oil.When the Murukku come out of the achu turn it and remove when it is golden colour.When it becomes cold the Murukku will be crispy and ready to use.This can be stored in an airtight contained ans can be stored for 2-3 weeks

COCONUT AND CASHEW NUT BURFI


INGREDIENTS:

Fine coconut scrapings                1cup

Cashewnut(powdered)                 1/2 cup

Sugar                                             1cup

Rose Essence                                1/2 Teaspoon or

Cardamom powder                       1 Teaspoon


PROCEDURE:


Mix all the ingredients by adding 2 Table spoon of water.Now keep them in a pan and heat them by stirring constantly. When the mixture becomes nonstick to the pan,Remove and transfer it to a greased plate with Ghee and flatten it uniformly. After 5 minutes cut them to a square or diamond shape pieces. Now it is ready to serve.

Sunday, November 13, 2016

KARA THUKKADA



INGREDIENTS:


Maida                            8 Tble spoon

Rice                              4 Table spoon

Channadhal powder      2 Table spoon

Ajwain                          1 Tea spoon

Chillipowder                 2 Tea spoon

Salt                                To taste

Oil                                  For frying

Cooking soda                 1/4 Tea spoon

Ghee or Butter                25gm or 3 Table spoon


PROCEDURE:    


Mix well all ingredientsexcept oil.Now sprinkle waterlittle by little and mix well thoroughly to  get Poori like consistency.Now make the dogh into 4  equal parts.Make each one like a ball.Now roll each  ball to a chappathi 1/8" thick.Cut them into a diamond shape pieces.Keep them aside for 15 minutes.. Heat the oil. When it is moderately hot ,drop the diamond shaped Thukkadas and fry them to a golden colour. When it is fried well,they will become light weight. Remove them from the oil and spread them over a papertowel to absorb excess oil.Keep them in an airtight container. This can be stored for a month.