Thursday, October 23, 2008

Pal Kozhukattai

Ingredients:

Rice Flour - 1 cup
Jeera(vellam) - 2 cups
Elaichi - 2 nos
Grated coconut - 5 tsp
Raisin - few
Cashew - few

Method:

1. Prepare rice dough by adding 1/3 cups of water(3 cups rice flour means 1 cup water)
2. Prepare small rice balls. Also you can roll it length wise and put it in news papers. so that excess water will be drained and shape will be maintained after cooking.
3. In a vessel add 4 cups of water and let it boil.
4. Add elaichi to the boiling water, and add the rice balls gradually one by one. so that it wont stick to each other.
5. Wait until the rice balls are cooked well.
6. Now add powdered jeera and grinned coconut paste.
7. Dissolve one tsp of rice flour in water and add to this mixture, so that it becomes more thick. Mix well so that it wont stick to the bottom of the vessel.
8. Finally roast raisin and cashew in ghee and add.

Note:

Wonderful desert item for get together. Prepare morning it self if you have get together in the evening, so that jeera gets into rice balls. Also you can prepare as evening snack.

PineApple Kesari

Ingredients:

Rava(sooji) - 1 cup
Sugar - 1/2 cup
Elaichi - 2 nos.
PineApple - 1 cup(chopped)
Kesar color - A pinch
Water - 2 and 1/4 cup
Raisin - few
Cashew - few
Ghee - 2 tsp

Method:

1. Roast rava(sooji) until it start to turn brown, approx 5 - 8 mins.
2. Boil water in a pan, add color, elaichi and pine apple.
3. Close the lid for 5 mins, now add sugar and stir well
4. Simmer the gas and start adding gradually and mix well
5. Close the lid, it will take time for the rava to cook. check for it often.
6. Mean while roast raisins and cashews in ghee and add to the kesari and mix well and serve hot.


Note:

Wonderful starter and also a desert in parties and get together. In most of the south indian wedding and house warming parties we will have this sweet.

SweetBhoondhi



Ingredients:

Besan Flour - 1 cup
Sugar - 1 and 1/2 cup
Elaichi - 3 nos
Ghee - 2 tsp
Raisin - few
Cashew - few
Kesar Color - A pinch(optional)

Method:

Boondhi Preparation:

1. Mix the besan flour with 1/2 cup of water. Batter should be like dosai batter.
2. Take a scoop of besan batter and spread around the "boondhi prepareing vessal"[it'l be like a kadai having holes, u'l get in all indian stores]
3. Take out immediately, it should not cook too much. Then it will become crispy.
4. Spread the boondhi in a news paper, so that excess oil will be drained.

Jeera Preparation:

1. Add the sugar to one cup of water and boil well.
2. Add Elaichi too.
3. Let it boil for 20 mins, now in a plate keep a drop of jeera. Touch and see it should be thick and sticky.

Boondhi Preparation:

1. Take boondhi in a vessel and add roasted raisins and cashew.
2. Now add the hot jeera and mix well.

Note:

Excellent summer holiday snack. Kids love if it is in different color. For different colors you can use different kesar colors. Differnce between laddu and Boondhi is only the jeera preparation. Very easy to prepare.

Boondhi Laddu



Ingredients:

Besan Flour - 1 cup
Sugar - 1 and 1/2 cup
Elaichi - 3 nos
Ghee - 2 tsp
Raisin - few
Cashew - few
Method:

Boondhi Preparation:

1. Mix the besan flour with 1/2 cup of water. Batter should be like dosai batter.
2. Take a scoop of besan batter and spread around the "boondhi prepareing vessal"[it'l be like a kadai having holes, u'l get in all indian stores]
3. Take out immediately, it should not cook too much. Then it will become crispy.
4. Spread the boondhi in a news paper, so that excess oil will be drained.

Jeera Preparation:

1. Add the sugar to one cup of water and boil well.
2. Add Elaichi too.
3. Let it boil for 20 mins, now in a plate keep a drop of jeera. Touch and see if it is thick, say, as you prepare for jamun.

Laddu Preparation:

1. Take boondhi in a vessel and add roasted raisins and cashew.
2. Now add the hot jeera and mix well.
3. Now start preparing laddu. It will be hot, you can use a cloves. Finish preparing ladoo when the mixture is hot, else laddu will become sweet boondhi.

Note:

Excellent sweet for birthday parties and all religious festivals.

Milagu Kuzhambu / Black Pepper curry

Ingredients:

Small onions - 10 nos
Garlic - 6 nos
Tamarind - Small lemon size / 3/4 tsp of paste
Tomato - 1/2(chopped)
Coconut - 4 tsp
Black pepper - 1 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/2 tsp
sugar/Jeera - 1/4 tsp
Salt - 1/2 tsp or as per need
oil - 4 tsp
Curry leaves - few

Method:

1. Soak the tamarind in a cup of water for 30 mins, prepare juice and keep it aside. If you use tamarind paste, dissolve the paste in 1 cup of water.
2. Before grinding fry coconut, pepper seeds and cumin seeds.
2. Heat oil in a pan, add fenugreek seeds. wait until it splutters.
3. Add onion, garlic, curry leaves and fry till you see golden brown color in onions.
4. Add chopped tomato and fry till oil gets seperated.
5. Add tamarind juice, turmeric powder, coriander powder, jeera, ground coconut paste, salt and let it boil until the raw smell of ingredients goes off, approx 15mins.

Note:

Alcer patients don't have this curry. If you have cold, you can have this. Pepper gets out cold soon. Wonderful combination with rice, kootu, egg poriyal, pappad.

Kaara kuzhambu / Puli kuzhambu(withcoconut)

Ingredients:

Brinjal - 2 nos
Drumstick - 1 nos
Small onions - 10 nos
Garlic - 6 nos
Tamarind - Small lemon size / 3/4 tsp of paste
Tomato - 1/2(chopped)
Coconut - 3 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
sugar/Jeera - 1/4 tsp
Salt - 1/2 tsp or as per need
oil - 4 tsp
Curry leaves - few

Method:

1. Soak the tamarind in a cup of water for 30 mins, prepare juice and keep it aside. If you use tamarind paste, dissolve the paste in 1 cup of water.
2. Grind coconut and cumin seeds and keep it aside.
2. Heat oil in a pan, add fenugreek seeds. wait until it splutters.
3. Add onion, garlic, curry leaves and fry till you see golden brown color in onions.
4. Add chopped tomato and fry till oil gets separated.
5. Add brinjal and drum stick and fry for 2 mins,
6. Add coconut paste and turmeric powder, chilli powder, coriander powder, jeera, salt .
7. Add tamarind juice, and let it boil until the raw smell of ingredients goes off, approx 15mins. Check brinjal and drumstick is cooked, else cook for another 5 - 10 mins.

Note:

Wonderful combination with rice, kootu, egg poriyal, pappad. Thengai thovaiyal is also a best combination for this.

Moore kuzhambu


Ingredients:

1. Butter milk - 1 cup
2. Rice - 1 tsp
3. Toor dal - 1 tsp
4. Cumin seeds - 1 tsp
5. Coriander seeds - 1 tsp
6. Coconut - 1 tsp(optional)
7. Green chilli - 4 nos.
8. Turmeric powder - 1/4 tsp
9. Hing - A pinch.
10. Curry leaves - few
11. Oil - 1 tsp
12. Salt - 3/4 tsp or as per need

Method:

1. Soak rice, toor dal, cumin seeds, coriander seeds for 20 - 30 mins
2. Grind these with green chillies and coconut and keep it aside.
3. Heat oil in a pan, splutter cumin seeds, curry leaves, and pour the grinned paste, and add 1 cup of water.
4. Add turmeric, hing, salt and mix well. Stir for some time, else it will stick down
5. Let it boil for 5 mins, then simmer the gas and add butter milk and stir well.
6. Let it boil for 2-3 mins. Don't boil for more time, because butter milk will splitter and it wont taste good.

Note:

Potato fry is the best side dish for this kulambu. If you want you can also fry lady's finger and add in this. If you prepared lot of masal vada means, next day prepare moore kulambu and add those vada's in moore kulambu. Wow, yummi it will be.