YEN SAMAYAL ARAI

CHOCOLATE AVOCADO PIE

2012-01-28T11:03:00.000-08:00

This is Yummy easy to make pie.I always wanted to make a dessert with Avocado .Saw this in food dot com and tried it with some changes .Added Javarisi(sago/Tapioca).I have tried puddings using tapioca so..thought of using that here and surprisingly it worked out very well :)
INGREDIENTS:
Avocado- 2(ripe)
Condense milk-1/2 can
Sago powder-1tbs(optional)
Lime juice-2tsp
Pie crust-1
Water- little to make Sago paste.(optional)
Cool Whipped cream-garnish
Tutti fruity - garnish

METHOD:
1)OPTIONAL:Add Sago to water and cook till it dissolves and becomes a batter like paste.(You can omit this .As original recipe did not have this)
2)Combine avocado, condensed milk, lime juice and Sago paste(if using) and blend to smooth paste.
3)Pour into pie crust.
4)Refrigerate for about 3 hours.
5)Serve with whipped cream.

VEGGI RAGI(FINGER MILLET) UPMA

2012-01-27T07:57:00.000-08:00

This is one among the posts that has been in my draft for a long time...
Its very simple and healthy dish.But the draw back is...its not available in all the places.... meaning this ragi without the outer skin..Its available in Chennai.I tried the same with regular ragi but it doesn't taste that good.My dad's cousin,Viji akka sent me this (Ragi cereal rice, thats what the packet says) from India. Its nothing but regular Ragi ,which has been processed.
Ragi is Rich in protein.Its supposed to be good for diabetes and cholesterol.

INGREDIENTS:
Ragi (decorticated)-1 cup
Water-2 cup
Vegetables(finely chopped)-1/2 cup
Oil-1 tsp
Salt -to taste
Green chilli- to taste
Mustard, urad dhal -for seasoning
Corriander and curry leaves
METHOD:
1)Pressure cook Ragi and keep aside.
2)Heat oil and Season with mustard urad dhal.Add chopped vegetables, add salt and saute till cooked.(cover and cook if necessary)
3)Add the cooked Ragi mix well with the ingredients .Add corriander and curry leaves and serve hot with chutney.
NOTE: we can also do lemon rice...oops lemon ragi or even venpongal.

PALAK THOKKU(SPINACH PICKLE)

2012-01-25T09:41:00.000-08:00

'Palak',Spinach also known as 'Delhi palak' in Tamilnadu is a green which is loved by many.I tried pickle(thokku)yesterday and it was so tasty that i am planning to more and storing it to make instant rice variety for lunch :)
Since i was trying it for the first time i did not make any note of the measurements... so its all approximate. next time when i make i will make a not and update it here .

INGREDIENTS:(Approximate measurements)
Palak- 1 bunch
Tamarind paste-2 tbs
Salt - to taste
Chilli powder-11/2 tbs(according to taste )
Oil-4-5 tbs
SEASONING
Mustard- 1/2 tsp
Fenugreek-1/4 tsp(i used whole . but can also use powder)
Asefotida-1/4 tsp

METHOD:
1)Wash and Grind palak to slightly coarse paste using little water.
2)Heat oil in a pan. add mustard and fenugreek. Add Asefotida.
3)Add ground palak, salt, chilli powder and tamarind paste and cook till oil oozes out.
Can be mixed with rice...tastes yummy.

QUINOA SWEET PONGAL/AKKARAVADISAL

2012-01-20T09:38:00.000-08:00

Quinoa, the grain that has gained popularity among many Indians these days have been used by people in Andes region from about 3000-4000 years ago.It contains Essential amino acids, calcium,phosphorus, iron and not to forget protein.And above all easy to digest too.

(So for my friends in India ... it looks similar to Varagarisi,kudhiravali.)

Though many indian dishes like briyani, bisibela bhath etc can be done,I love doing pongal using this grain.specially venpongal... anyway this post is on sakkarai pongal or can i call it Akkaravadisal??

INGREDIENTS:(measurements approximate)

Quinoa-3/4 cup

Moong dhal-about 1/4 cup

Jaggery-about 1/2 (according to taste and sweetness of jaggery)(i used light brown sugar)

Ghee- 2-3 tbs

Cardamom -2 or 3(powdered)

Saffron- a pinch

Cashew /almond /raisin

Water or milk - to cook

METHOD:

1)Add little more the twice the amount of milk or water to quinoa , moong add saffron and pressure cook.

2)When cooked add jaggery or sugar and cook till it mixes with the quinoa well.Add cardamom. Mix well.

3)Heat ghee and roast nuts and garnish .

THAYIR VADAI /DAHI VADA

2012-01-18T06:54:00.000-08:00

My amma loves this very much. Actually I made this for her pooja.She loves garnishing this with boondhi... since no boondhi or cucumber or corriander its just carrot this time :)

INGREDIENTS:
Urad-2 cup
Rice flour-2 tbs
Ginger-small
Green chilli-according to taste
Salt- according to taste
Asefotida-a pinch(optional)
Onion-1)finely chopped
Curds
METHOD:
1)Soak urad for 4- 5 hours.
2)Grind it along with chilli and ginger.(don't add much water. normally soaking 1 cup urad in 1 or 1 1/2 cup water would be enough for grinding. For keerai vadai we may not need so much water as when mixed with greens it will leave out some water.Add water little by little while grinding)
3)Mix the batter well with salt, onion,chopped coriander, curry leaves and rice flour.
4)Heat oil in a pan.
5)Wet the palms and take the batter as a ball and place the batter in one of the palm and just make a hole in the center(please do not try to flatten it by pressing
6)Fry on medium heat till golden brown.
7)Dip the vadai immediately in warm water for a second and immediately put in in seasoned curd. and soak for couple of minutes.

NOTE:Press the vadai gently to take off the excess water after dipping in water.

DHAL SHORBA

2012-01-17T08:01:00.000-08:00

I think this is North Indian version of palak(spinach) sambar.This recipe was given to me by... actually i dont remember if its mt nutrition specialist cousin Shoba or my (culinary collage principle )dad's relative. Any way someone gave me this bunch of recipes labelled recipes for diabetes... so just wriring what ever was there int that paper... i substituted moong dhal instead of masoor dhal.
INGREDIENTS:
Masoor dhal-20 gr.(i used moong dhal)
Onion(sliced)-20 gr
Tomatoes-40 gr
Spinach- to garnish
Crushed garlic-2 flakes
Curry powder-1tsp
Salt- to taste
Oil- 1tsp
(But i used 1/2 cup moog dhal , 1 onion,tomato(medium size) and 1/2 cup spinach(chopped))
METHOD:
1)Wash dhal and cut onion , tomato and spinach.
2)Heat oil and fry onion and garlic and curry powder and cook for few seconds.
3)Add this to tomatoes and dhal along with 1 cup water and pressure cook.
4)When cool. Blend it in mixer.
5)Add salt and chopped spinach and boil for few seconds and serve.

Tastes good not only with rice but also roti/chapathi

VEGETABLE UPPURUNDAI(RICE BALLS)

2012-01-15T06:57:00.001-08:00

This is a very easy and simple tiffin .
INGREDIENTS:
Raw rice(or can also use Rice flour)- 1cup
Water- to grind and mix
Vegetables- 1/2 -3/4 cup(grated)
Salt- to taste
For Seasoning::-
Mustard
Green chilli- to taste.
Urad dhal
Aseofida

METHOD:
1)Soak rice for 3-4 hours and grind little coarsely.(or can use rice flour instead. but it will have smooth texture.I prefer coarse)Consistency should be like dosa batter.
2)Heat oil and add mustard,urad dhal. chilli, asefotida, salt (little just for vegetables) and vegetables saute for couple minutes.
3)Mix this to the rice batter.Add salt for this .
4)Heat a pan with oil (about 5-6 tbs) and cook this batter well till colour changes and forms a dough.(keep stirring to avoid forming lumps)
5)Cool this dough a little. Make balls and steam this like idly .
6)Serve with spicy chutney.
We can also use about 1tbs grated coconut to the dough or while grinding the batter...It tastes yummy...

YELLU(TILL/SESAME)RICE

2012-01-10T09:19:00.000-08:00

This is a very easy, tasty and healthy rice.As many of us know Sesame is a very source of zinc, calcium and magnesium.We get 2 variety of sesame ... white and black. basically i prefer black as it has the outer skin which is good.Anyway... this is a ready made rice mix which comes handy o pack lunch for my DH early in the morning.
INGREDIENTS:(approximate measurements)
Yellu/Till/Sesame-1 /2 cup
Red chilli-5-6(to taste)
Asefotida- 1/2 tsp
Salt- to taste
SEASONING:
Oil
Mustard
Channa dhal/urad dhal
Peanut
Curry leaf
(When needed heat oil and add all the ingredients and mix it with rice.)
METHOD:
1)Dry roast-sesame till aroma comes.
2)Dry fry red chilli and asefotida. cool
3)Powder all the three together.And store it in a bottle.(it stays fresh for a week outside)
4)When needed mix this powder to warm rice add seasoning along with salt.Serve with any vegetable.

MUSHROOM FRY

2011-11-02T08:27:00.000-07:00

I cant believe how this photo has been in my draft for more than a year... anyways... its a very easy sidedish for any kind of rice.
INGREDIENT:
Mushroom
Onion- 1 finely chopped
Mustard- seasoning
Urad dhal-seasoning
Oil
Green chilli--to taste
Salt-to taste
Garam masala- 1/2 tsp
METHOD:
1)Heast oil season with mustard and urad dhal.
2)Add onion,garam masala and chilli and saute.
3)Add sliced mushroom and cook till dry.
Serve with rice.

KHOWSUEY

2011-11-01T05:47:00.000-07:00

One more recipe which I learnt from chellam aunty is Khowsuey, which is a Burmese noodle.its very filling dish. with all the crunchy sev, which really gives a special taste to normal noodles.
Since i did not have couple of things from the original aunty's recipe i made change like using almond and very little coconut instead of coconut milk.Did not add lime juice at the end along with spring onion .
Used soy bean instead of peas... that's it.... other things are the same.

Without too much stories let me go to the yummy recipe..

INGREDIENTS:
Spaghetti or noodles:100 gr
Carrot-50 gr
peas-100 gm
Cauliflower-small
Onion-1chopped
Tomato-100 gr chopped
ginger-small
Garlic-4-5
Coriander seed-4tsp
Redchilli-4-5 (to taste)
Coconut-1/2(take milk)(i used 8 almond and 1 tbs grated coconut ground to smooth paste mixed with 1cup water)
Chilli powder to taste
Spring onion- 1/2 bunch(garnish)
Sev-50 gr(garnish)
Roasted bengal gram(dhalia/pottukadalai) or peanut-4tsp(coarsely ground)
Onion-1/2(finely sliced and fried to garnish)

METHOD:
1)Boil plenty of water and cook spaghetti/noodles along with salt. Cook .
2)Drain the water and Keep in running water , drain and apply oil and keep aside.
3)Grind chilli,garlic, coriander and ginger to smooth paste.
4)Heat oil fry onion and ground masala.
5)Add finely chopped tomato cook.
6)Add finely chopped vegetables with coconut milk and salt.Cook.(Add water if necessary)
6) Add this semi gravy on spaghetti .
7)Garnish with fried onion,finely chopped spring onion and chilli powder(optional)
8)Finally sev just before serving.

BADHUSHA

2011-10-31T10:35:00.000-07:00

This Indian 'Dougnut',Badusha always sounds royal to me 'Badshah'-meaning king.For me its truly king of sweets. My amma used to make yummy colourful- meaning garnished with colourful dessicated coconut Badhusha. Actually I think it was this colourful dessicated coconut that attracted me more than the taste :P

Here is the recipe she gave me:
INGREDIENTS:
Maida/All purpose flour- 1cup
Butter-100 gr(melted)
Soda bi carb- about 1/4 tsp(little more than a pinch)
Curds/Yogurt-1 tsp
Salt - pinch
Water -to mix
SUGAR SYRUP
Sugar-1 cup
Water-1/2 cup
Chopped Almond or dessicated coconut.

METHOD:

1)Rub soda bi carb and melted butter along with salt well.(we can see change in colour to white)
2) Add sieved Maida slowly , mix well to get bread crumbs sort of consistency.
3)Now Add Curds/yogurt to the flour and mix again. Add little water to the flour and mix well to get soft dough.
4)Simuntaneously heat water and sugar to sticky syrup consistency(1 string) and keep in simmer
5)Make small size balls out of the dough and press each ball lightly and make a dent in the center.
6)Heat oil and fry the badhushas till golden brown and put them in the syrup immediately.
7)After few minutes remove them and roll one side on dessicated coconut or garnish with almond.

GREEN GRAM LADDU

2011-10-30T11:13:00.000-07:00

I think this is a traditional Tamilian Dish.Its simple and tasty too.

This recipe was given by my periyamma.
INGREDIENTS:
Split green gram dhal(pasi paruppu)-1 cup
Sugar-3/4 cup
Ghee-to mix
Cardamom-2-3(powdered)
METHOD:
1)Dry fry split green gram dhal and powder it along with sugar.
2)Add cardamom mix well.
3)Mix hot ghee little by little to make laddu.

BOONDHI LADDU

2011-10-29T11:11:00.000-07:00

Very easy to make traditional sweet.This is a sweet which i have always feared is very difficult to make . I was told by my amma that laddu have to be made into balls while it was still hot. So i have never attempted to even try this until my friend vijaya told me that it was very simple.
I think i have misunderstood my amma's statment or may be she thought i was too young and could not handle the warm boondhi syrup.. any way .. its not hard :)
INGREDIENTS:
Gram flour/Besan- 1cup
Milk- to mix
Food colour- 1 pinch.
Salt- a pinch.
Sugar- 1cup
Water-1/4 cup(for syrup)
Chopped nuts and raisin(fried)
Cardamom powder- 1/4 tsp
Kalkandu(rock candy/ sugar candy)- few(optional)
Clove- few(optional)
Nutmeg and Pachai karpooram(cooking camphor)- a pinch(optional)
METHOD:
1)Mix water, sieved besan ,food colour and salt to make a nice boodhi batter.
2)Mix Sugar and water and boil till we get half string consistency( just sticky before 1 string consistency) and simmer it.
3) Simteneously heat oil in a pan and start making boondhi and add it to the warm syrup immediately.
4) Repeat this till all the batter is done.
5)Add all the other ingredients ,Chopped nuts,cardamom ,nutmeg powder, Cooking camphor,Kalkandu, clove to boondhi syrup and mix well.
6) Mash the boodhi in the syrup a little when all the syrup is absorbed .Apply some ghee on palm and start making balls.( this will be warm.)
BOONDHI LADDU READY.

KARASEV

2011-10-27T11:14:00.000-07:00

As the name says 'KARA(meaning spicy) SEV' its the spicy version of sev.The measurements i have used was given by my amma.
INGREDIENTS:
Gram Dhal flour/Besan- 2 cups
Rice flour- 1cup
Chilli powder- 2 tsp(depending on taste)
Pepper corn- 1tsp coarsely ground(depending on taste)
Salt- to taste
Hot oil- 2tbs or butter -1tbs
Garlic - 2 fine paste
Oil - to fry

METHOD:
1)Sieve besan and add rice flour along will other ingredients including oil/ butter
2)Add water and prepare soft dough.
3)Heat oil and using karasev karandi(ladle) rub the dough into oil and fry.
NOTE : Since i did not have this karandi i used murukku maker to make this.Later i also saw this video, in which grater is used for this purpose.

ADHIRASAM

2011-10-26T11:12:00.000-07:00

I think its favorite of many tamilians.But to be very frank i had never liked adhirasam.Reason... no idea...I have not even cared to see or ask how my amma or other make this.
Don't ask me then why i even tried this for this deepavali..Just a feeble inner voice(supported by my appa and friend sri vidhya) told me to give it a try.so started searching for recipe on net and found a lot and finally decided to follow this recipe but it was a disaster :( couldn't figure out why...My Appa told me to try again. Remembered 'NEVER BE A QUITTER' -slogan told by my school principle.. decided to give it a try again and told my mother in law about this, she gave me couple of tips and this time it came out good.But my DH comment was it must have been bit more softer.I was told that jaggery adhirasam is softer than sugar based one.May be that's the reason .
Anyway... will try using jaggery next time.

INGREDIENTS:
Raw rice- 1 cup
Sugar- about -3/4 cup
Cardamom-3
Water- approximately 1/4 cup or less( just to wet the sugar)

METHOD:
1)Soak raw rice for about 1/2 hour(i did for 1 hour)
2)Drain the water and dry it for about 1/2 hour(it should be slightly wet)
3)Powder the rice flour to slightly coarse powder( my mother in laws tip and have some rice flour as a reserve)Add cardamom powder.
4)In a heavy bottomed vessel mix water and sugar and boil till one string consistency.
5)Remove the sugar syrup and wait for just a second(my mother in laws tips) and to rice flour and mix to get sticky dough consistency(my mother in laws tips)
6)Leave it covered over night.(some of them fry it immediately and some leave it for 5-6 days and then fry.)
7)Apply oil /ghee on a plastic sheet and place a small ball of the adhirasam dough and flatten it(like vadai) and fry in oil.

NOTE:My mother in laws tips was to have extra flour and syrup in reserve to adjust the dough when mixing to get the sticky dough consistency.(it should not be watery or soft but sticky.)

CHAYOTE(CHOW CHOW)KURMA

2011-10-20T05:45:00.000-07:00

'Chow chow' , the name always sounds funny to me.Have nooo idea what it mean or why the call it by that name.It is one among my favorite vegetable.When i came to this country ,only Indian vegetable that i found in American shops was this chow chow.But i did not know what it was known as here.And one kind gentle man told me that its called 'Chayote'.And in his country(i think he said he was from Jamaica)it was called cho cho. One more information that he said was that it was very good for heart.

Anyway... Chayote is rich in amino acids and vitamin C.And have read that other parts of this plant is also used as medicines.

I know everyone use this in kootu, sambar,curry, chutney and salad . but not seen anyone make kurma.Yesterday i tried kurma for a change with chow chow and my DH, who always felt this vegetable is only good for kootu and sambar said it was yummy.

INGREDIENTS:
Chayote(chow chow)-1
Badam(almond)-6-7
Coconut-1 small piece( may be 1tsp grated)
Turmeric powder-1/4 tsp
Sambar powder- 1 tsp( according to taste)
Bay leaf- 1 small
Saunf(fennel) powder-1/4 tsp
Cinnamon - 1 small piece
Garlic- 1 crushed
Onion-1/2 cup
Tomato -1
Milk-1 cup
Salt- to taste
Curry leaf- few
METHOD:
1) Wash, peel and chop Chow chow.
2) Heat oil in a pan and add bay leaf, curry leaf, Cinnamon and garlic and saute.
3)Add chopped onion and saute till golden brown .Then add tomato and saute.
4)Add chow chow and cook with milk along with salt,fennel powder, sambar powder and turmeric powder .
5) Mean while grind almond and coconut to paste .
6)When the vegetable is half done add the coconut paste and water if necessary and cook .
7)Serve with chapati or rice or dosai.

COCOA OATS COOKIES

2011-10-19T06:22:00.000-07:00

This is crispy/crunchy and yummy cookie that i have ever made.Saw this recipe in one of my friends blog and loved it as it was easy and egg less.But with slight changes like the flour and sugar and cocoa. The original recipe had coconut .I added Cocoa instead, as i love cocoa. to be frank.... i did not have coconut :)but i do love cocoa flavor these days :))Another change was instead of white sugar i used light brown sugar and Agave instead of honey.(but next time i am planning to use only agave.)

INGREDIENTS:
Olive oil-1/3 cup
Oats-1 cup
Stone ground whole wheat flour-1 cup(The flour that i have been writing in my past recipes ,with fine rava and bran)
Soda bi carb(baking soda)-1/2 tsp
Cocoa powder-1tbs
Agave-1tbs
Almond-1/2 cup

Vanilla essence-1tsp

Light brown sugar-3/4 cup
Milk- as needed
METHOD:
1)Preheat oven to 350 degree.
2)Mix all the above ingredients well.
3)Grease a baking tray .(or line cookie sheets with parchment paper)
4)Place small balls of this cookie dough about 2 inches apart(as they will flatten)
5)Bake for about 10- 12 minutes(till light brown edges are seen on the sides.we can also get nice baking aroma) cool the cookies.
And our crunchy yummy cookies are ready :))

(Recipe Source: swapna's cuisine and eatgood4life)

SWISS CHARD WHEAT DOSAI

2011-10-17T07:52:00.000-07:00

One among my favorite healthy and easy dish is wheat dosai.But normally we use rice flour along with wheat flour to make Wheat dosai.Without rice flour the dosa would be bit sticky.(in normal iron pan)
Couple of weeks ago we got wheat flour(stone ground ,whole wheat flour) from walmart. I was really disappointed when i took it out for making chapathi.... flour was a mixture of fine wheat rava and bran.Seeing the texture I used it for paniyaram and pancake puppies it was soft yet crispy ..so Why not my usual wheat dosa ....Yes... it came very nice even without Rice flour wow!
INGREDIENTS:
Stone ground whole wheat flour1 cup
Green chilli chopped -to taste
Onion chopped- 1tbs
Swiss chard chopped(or any greens or vegetable)- 1 or2 tbs
Salt- to taste
water- to mix
oil
(For my friends in India or those who cant buy this flour use 1 tbs wheat bran,1 or 11/2 tbs fine wheat rava and 1 cup wheat flour-mix well in water and let it for just couple of minutes before making dosa.)
METHOD:
1)Mix all the ingredients except oil.
2)Heat dosa pan and apply oil .pour the batter( should be thin batter)and make dosa in low/medium flame.
3)Cook the other side too (smear some oil)
4)Serve with spicy chutney.

Note: I slightly powdered my wheat rava as it was not fine wheat rava.

APPLE RASAM (INDIAN APPLE SOUP)

2011-10-16T06:38:00.000-07:00

I have heard a lot about pineapple rasam but have never tried or tasted it.When my friend Vidhya gave me these Green apples i got this weird idea ... let me try apple rasam though no pine ...hahaha.
I have tried Pickle and vathal out of green apple , as normally it used to be sort of sour but have never ever got the idea of trying rasam till i saw a post from one of my friend in FB about betel leaf rasam.
So here is the recipe which i made and it did turn out to be good except for just one thing that the apple was not as sour as i expected ..anyway ...it tasted good even to drink like soup :)

INGREDIENTS:
Green apple-1
Dhal water-2 cup(approximately)
Tomato-1(according to apple taste)
Rasam Powder-1 tsp
Garlic-1 (crushed)
Pepper and Jeera(crushed 1 tsp)
Green chilli-1
Mustard,curry leaf-seasoning
Salt-to taste
Asefotida- little
Turmeric-1/4 tsp
METHOD:
1)Grind apple and squeeze the juice to dhal water.(other wise rasam will be very thick )
2)Mix the pulp and turmeric,rasam and jeera pepper powder to the dhal water.
3) Heat oil in a pan and saute chopped tomatoes,chilli and garlic.
4)Add the dhal water along with salt and cook for about 5-7 minutes.(add more water if necessary)
5)Season with mustard,curry leaf and asefotida. garnish with coriander leaf.
Serve with hot rice or have it like a soup.It has all the tastes... little sweet..little sour..little spicy...on the whole YUMMY
Hope u like it...we loved it.. it was different...

PUMPKIN PIE

2011-10-07T08:35:00.000-07:00

As you all know all the baked items in my blog are egg less , so is this pumpkin pie. My very first try with pie and it came out not just good but yummy too..
My DH is crazy about this pumpkin pie ...every year during the fall he would get me pumpkin asking me to do this but unfortunately or fortunately it will turn out into pumpkin carving :) and the pulp will become side dish for roti :)). Last year he also got me the pie crust but ... as usual i did not make it because i was not sure how it will turnout without using egg..

But after successful egg less pancake puppies ,I wanted to try this pie and got this recipe from pickyourown . And here it is for you all from the scratch ...fresh pumpkin...

INGREDIENTS:
Pie crust-1
Pie pumpkin-1
Condensed milk-1/2 cup
Flax seed powder-2tbs
Water-6 tbs
Clove,Cinnamon,Dry ginger powder-1 tbs(approximately)
Vanilla essence-1/4 tsp
Salt- pinch
METHOD:
1)Preheat oven to 425 degree Fahrenheit
2)Wash and pressure cook (with out adding water to pumpkin)or steam pumpkin or microwave( i don't use this)
3)Take out the pulp of the cooked pumpkin and puree it using hand blender or mixer.
4)Mix flax seed powder in water and keep for couple of seconds.
5)Now mix all the ingredients(Condensed milk, salt,clove-cinnamon-ginger powder,vanilla essence,flax seed powder) to pumpkin puree. mix well.(if needed use blender)
6 )Pour into the pie crust and bake at 425 degree for about 10 minutes the reduce the heat to 350 and bake for about a hour or until the knife or tooth pick comes out clean when inserted.

Enjoy with whipped cream on top.(I did not have so no cream )
NOTE:Please cover with plastic wrap when its completely cool to store in fridge .Do not cover when its even slightly warm.

COCONUT JAM COOKIES

2011-09-27T05:24:00.000-07:00

Jam cookies and coconut cookies had been my favorites when i was a kid.Not sure if jam cookies are still available in India .So this a combination of my 2 favorites hehehe :D

So the recipe too is a combination coconut cookies and jam tart that chellam aunty taught us.Before i proceed to the recipe please note that measurements are approximate(eye measurement) as it was a combination of 2 recipes. so when trying please try in small amount. Thanks for understanding.

INGREDIENTS:

Whole wheat flour:1 cup

Sugar-1/2 cup(according to taste)

Salt-1/4 tsp

Vanilla essence-1/2 tsp

Milk-2-3 tsp(amount needed to make dough)

Grated coconut(or dessicated coconut)-2tbs(approximately)

Butter melted- 1/2 cup(approximately)

Jam- 1/2 tsp(approximately)

METHOD:

1)Preheat oven to 200 degree.

2)Mix all the ingredients except milk and jam to get bread crumbs sort of consistency .

3) Add milk and make a soft dough.

4)Roll the dough on a floured surface to chapathi and cut the desired shape with cookie cutter.

5) Press the cookie in the center with thumb to make a dent and fill it with drop of jam.

6)Palace it on a cookie sheet and bake for about 15- 20 minutes till golden brown.(I usually bake till i get the nice baking smell.)

7) Cool it and store in airtight container.

BLUEBERRY PANCAKE PUPPIES(PANIYARAM)

2011-09-26T07:16:00.000-07:00

Puppies :) name sounds attractive ah?? Its nothing but American version of our south Indian appam(bonda sort of) hahah :p

Actually last weekend when we went to Denny's I saw this in the menu.It was very attractive.Since i was in no mood for sweet BF , I did not order this but wanted to try this at home and finally found the recipe here.

I couldn't make try till i found recipe for egg less pancake in cooks.com.

So as usual my experiment began ..but in my own way.. yes.. i used whole wheat flour that i has bought in walmart, this was different...meaning it had the bran and also finely broken wheat rava(brand name -Hodgson Mill Old fashioned whole wheat flour)Unfortunately i was not able to use this for chapathi so was using it for wheat dosa... by the way have to mention ... dosa comes out so good .. just like Rava dosa :)

Ok....back to our puppies story..I also replace Agave for sugar and Olive oil for butter and added Flax seed powder .And instead for deep frying i used Paniyaram pan.And it did turn out good, crispy outside with mild sweetness...

Here is the recipe:)

INGREDIENTS:

Whole wheat flour-1 cup

Cinnamon- 1tsp

Agave-1 tsp(according to taste)

Baking powder-2tsp(approximately)

Fax seed-1tsp(ground with 4 -5 tsp water to get consistency of egg)

Milk-approximately 3/4 cup(to get consistency of thick idly batter)

Vanilla essence- 1tsp

Olive oil-3 tbs

METHOD:

1)Heat Paniyaram pan smear with oil generously.

2)Mix all the ingredients.and leave it for couple of minutes.

3)Pour a teaspoon of batter in each paniyaram holes add some oil and cook in slow flame .

4)After one side is cooked turn and cook other side too.

5)Serve with sugar powder sprinkled on top and( if preferred)Maple syrup or any syrup of choice..

CORIANDER(CILANTRO/KOTHAMALLI)PICKLE(THOKKU)

2011-09-14T14:08:00.000-07:00

As a told in my earlier post Curry leaf Pickle, Coriander pickle is another Grand sweet popular instant food mix variety,which I tried and again it turned out good :))
Though i am not sure of the ingredients I tried same method as curry leaf but for chilli powder..(which i ran out )so added curry powder ,which i bought from a Korean store.It was a mix of coriander, turmeric and chilli.And for me the proportion of this mix looked like more of coriander and turmeric and less of chilli so I had mixed some chilli powder to suit our sambar taste.
Other than that every thing is same .
INGREDIENTS:(approximate measurements)
Coriander-2 bunches
Salt- to taste
Curry powder-about 2 tbs
Tamarind and jaggery pulp- 1/4 cup
Methi and mustard powder mixed-1/4 tsp(approximately)
Asefotida-1/4 tsp
Turmeric- 1 pinch
Water- little if needed to grind.
Oil-1/2 cup(approximately)
Mustard- for seasoning

METHOD:
1)Wash and grind coriander to paste.
2)Heat oil and season with mustard .Add asefotida ,turmeric and mustard-methi powder.
3)Add little water to tamarind-jaggery pulp(i soaked 1 small amala size tamarid and 1/2 tbs of jaggery and took the pulp)and cook for couple of minutes.
4)Add coriander paste and cook along with jaggery-tamarind pulp till raw smell goes.
5)Cool and store in air tight container (inside fridge )

This goes well with idly, dosa,rice or even as spread on sandwich.

Please try out and let me know your views .

KARUVEPILLAI THOKKU(CURRY LEAF PICKLE)

2011-08-25T07:42:00.000-07:00

My dad had got me couple of thokku last year from Grand sweets, Chennai. and it was so so helpful for packing lunch early in the morning for my DH.Among the thokku variety of mint, corriander and vathal kuzhambu,it was Kuruvepillai thokku that i really loved for the very very simple reason its smell...yes, curry leaf smell... it was so very tempting .

So..here i am..I tried it and surprisingly came well.. but...i wouldn't say same like grand sweets but it was tasty...that's what matters right?..

INGREDIENTS:

Karuvepillai(Curry leaf)-2 cups

Methi and mustard powder mixed-1/4 tsp(approximately)

Salt- to taste

Asefotida-1/4 tsp

Turmeric- 1 pinch

Jaggery-1tsp

Tamarind-1big Amala/gooseberry size

Chilli powder- 2 tbs(approximately)

Water- 1/2 cup(approximately to grind.

Oil-1/2 cup(approximately)

METHOD:

1)Grind Curry leaf adding water.(As its difficult to grind curry leaf without water)to paste.

2)Heat oil add mustard,Methi -mustard powder, asefotida and add curry leaf paste along with salt,chilli powder,turmeric and cook well.

3)Meanwhile soak tamarind and jaggery and extract a thick pulp.

4)Add jaggery- tamarind paste to curry leaf paste.Add cook till oil oozes out.

5)Cool and store in air tight container.

6)Mix with rice when needed.

It can be had along with idly or dosa too.

BADAM PHIRINI/FIRNI

2011-08-24T08:01:00.000-07:00

This is a creamy dessert or we can say pudding that is famouse in India.Its also known as pal payasam or arisi payasam in Tamil nadu.Some of them dont powdered rice. And some use rice flour.

Here the is recipe.

INGREDIENTS:(approximate measurements)

Raw rice- 4 tbs

Sugar-1/4 cup(to taste. I used brown sugar)

Saffron- 1pinch

Almond-about 12-14(soaked and skin removed)

Milk-about 2 cups

Cardamom powder-1/4 tsp

METHOD:

1)Pressure cook rice with 1/4 cup milk.

2)When cool mash and milk with rest of the milk.

3)Grind almond to paste using little milk.

4) Mix it with rice. Add saffron cardamom and sugar.cook in mediun flame till creamy and thick.(stir the mixture once in a while .

5) Remove from fire.cool.

6)Garnish with chopped nuts and serve chill.

MULLU MURUKKU

2011-08-22T07:24:00.001-07:00

This south Indian speciality snack gets its name from its look..'Mullu' meaning spikes/thorns.Usually this type of murukku are common in villages in Tamilnadu.My amma used and grand ma used to make this but i usually prefer white murukku or pottu kadalai murukku since its easy ,tasty and crispy.But this time for a change I tried Mullu murukku and it came out really good.The measurements as what my amma had given me.

INGREDIENTS:

Raw rice flour-1 cup

Green gram flour-1/2 cup(Dry fry and powder)

Gram flour-1/2 cup

Asefotida- 1/4 tsp

Salt - to taste

Chilli powder-to taste(optional)

Jeera- 1tsp

Til/sesame seed-1 tsp

Butter-4 tbs( or can also use hot oil)

Oil- for frying

METHOD:

1)Dry fry green gram ,powder and sieve.

2)Mix this with rice flour, gram flour and salt, jeera, til and chilli powder.

3)Mix butter or hot oil to this flour mixture.

4)Add water to make a soft dough.

5) Mean while heat oil in a pan .

6)Fill murukku make with the dough.(use star mould)

7)When oil is hot enough squeeze the murukku in the oil.

8) When golden brown remove and when cool store in air tight container.

CHAPATHI/ROTI/ INDIAN FLAT BREAD

2011-08-20T09:37:00.000-07:00

This Indian Flat bread is the staple diet for lots of Indians.So many of my friends might think why is she posting chapathi!! Its a very easy and simple day today tiffin!! But believe me friends many people still see chappathi as a punishment to make and eat :) They feel its hard or chewy to eat. its not soft ..May be thats what i too thought before my brothers wife made this.she make such soft dry chapathi . i love to see her roll chapthi..omg! she does it with such a ease...at this time i should also mention viji akka she was my first teacher for chapthi.she make such soft chapthi .her way was bit different she folds 2-3 times to roll it to shape.

Any way chapthi is not that difficult as may think.Its quite easy once you get the hang of it.There is a saying in tamil" chittiramum kai pazhakkam sen thamizhum naa pazhakkam" or..may be i can say simple english equalent to this "practise makes man perfect"

To get soft chapthi my amma used to mix flour with light warm milk or water or gingely oil.She some times applies oil and folds like viji akka and roll . But my brothers wife she doesnt use any of this except water.The technique was mixing and folding the dough to right consistency and rolling out to correct thickness and the heat its cooked, which will come in practice or see some one do.

This is how i do(no measurements)

INGREDIENTS:

Wheat flour

Salt

Water

METHOD:

1)Mix salt and flour. Add water little by little mixing it to a soft dough(it should not be very soft or sticky. when we mix it should not stick to the vessel.It should not be hard too. )

2)Make balls and roll them on a floured surface.

3)The rolled shape should not be very thick or thin.

4)Heat tava and place the rolled chapathi and cook till bubbles comes .Then turn to other side and do the same.

5)Now put this chapathi on flame for it to puff up like poori.

Now soft chapathi is ready .

GREEN CHILLI THOKKU

2011-08-14T09:34:00.000-07:00

This is a very tasty side dish for curd rice Just like chilli pickle.It can also can be mixed with plain rice.It also goes along very well with dosa or idly. In fact i used it as spread for my sandwich too.Salem pati ma taught me this.The measurement are as she told me.

INGREDIENTS:

Ginger- 1cup

Garlic- 4 or 5

Green chilli-1 cup(chopped)

Methi-1/2 tsp

Asefotida-pinch

Mustard-1/2 tsp

Turmeric-1tsp

Tamarind-1 lime

Jaggery-to taste(i added little more than 1 tsp grated )

Chilli Powder-1 tsp(optional)

Oil-about 200 gram

Small onion-1/2 cup(i used ordinary onion 1/2)

METHOD:

1)Heat oil , add mustard and finely chopped ginger and half of finely chopped chilli.

2)Grind Onion, garlic and green chilli(pati ma did not tell me to grind chilli but i wanted to try and we loved it) to paste.

3)Fry this paste along with tamarind extract in oil along with ginger.Cook well.

4)Add methi and asefotida powder just couple of minutes before removing from the fire.chilli powder can also be added now if preferred.

DHANSAAG

2011-07-28T04:42:00.000-07:00

This is one of my very fav dish which i learnt from Chellam Aunty(Menu rani).very tasty and health too.All u need is very little amount of veg and dhal but final quantity will be more.very easy to make except for cutting all the greens and veg.I was told that this is a Afghan dish.

INGREDIENTS:Toor dhal-1/4cup
Urad dhal-handful
Channa dhal-1/4cup
Mocha white dhal-1/4cup
Masoor dha-1/4cup
Chole dhal-1/4
Moong dhal-1/4cup
Tomatoes-1/4 kg
Yellow pumpkin -1 small
Potatoes-2
White radish-1
Red radish-1
Carrot-4
Beans-1/4 kg
Onion -1/4 kg
Raw mango-1/2
methi-1/2 bunch
palak 1 bunch
mint -1bunch
corriander-1 bunches,,
FOR MASALA:Pepper-2tsp
Jeera-2tsp
Dhaniya-2tsp
Red chilli-4
Greenchilli-4
Chilli powder-1tsp
Garammasala powder-1tsp
Dhaniya-1tsp
Ginger-small
Garlic-5
Cinammon -4
Cardamom-4

METHOD:1)Wash and cut veg, chop greens and pressure cook them with dhal.
2)Chop onions finely.
3)Heat oil ,season with jeera and saute onions and ground paste till brown,
4)Add dry masala and tomatoes along with salt and saute
5)Add veg and dhal mixture and cook till it boils.

Serve with chapathi ,naan ,dosa.

NOTE: Any dhal or green or veggi can be used. Recently i used celery, zucchini and kovakai too.

It tastes very nice the next day too.

RAW MOREKUZHAMBU

2011-07-24T08:40:00.000-07:00

Very Quick and easy ,tasty Morekuzhambu.First tasted in my neighbour's house.It was very tasty.

All you need is curds or thick Butter milk and vegetables of your choice.

INGREDIENTS:

Curds-1 cup

Oil-1 tsp

Mustard-seasoning

Onion finely chopped- 2 tbs

Green chili, Coriander leaves - ground to paste approximately 1tsp

Salt- to taste

Turmeric- 1 pinch

Zucchini finely chopped- 1/4 cup

METHOD:

1)Whip curds to buttermilk.Mix ground coriander paste and salt.

2)Heat oil and season with mustard and slightly saute the finely chopped veggie just for a minute and mix with the curds.

Serve with rice.

NOTE:Her recipe did not have turmeric or vegetables except for onion to be added raw. But i preferred adding them with seasoning for just a minute and mixing.

LOUKI HALWA

2011-07-22T07:00:00.000-07:00

I love Poosani Halwa but never knew Louki/Sorakai halwa will taste this good till i learnt this in a cooking class in kothari institute,kellys,chennai.

INGREDIENTS:

Grated Louki-2 cups

Milk-4 cups(but i used 3 cups)

Sugar-1 1/2 cup(i used 1 cup)

Cashew/Almond- to garnish

Ghee-1 tbs

Saffron-1 pinch

METHOD:

1)Peel Skin and grate.

2)Squeeze out the water from grated louki.

3)Add milk and saffron along with louki and cook over medium flame till milk evaporates.

4)Add sugar and cook for about 10 minutes. Remove from flame and Garnish with almond/ cashew roasted in ghee.

NOTE: Since i had kept it in fridge it looks bit thick.

PIZZA

2011-07-20T10:05:00.000-07:00

Favorite dish of many ,not just kids has interesting history and stories behind it.Like many of us think it did not have its origin in Italy ..it was the Greeks who baked flat bread with toppings like herbs ,onion etc.

MUSHROOM BIRIYANI

2011-07-18T09:16:00.000-07:00

Mushrooms have always fascinated me...It looks so cute ,like nature made umbrella for tiny creatures.Love to see these shoot up on the ground after rain.There is a saying in Tamil 'netru peidha mazhai illa indru mulaitha kaalan' meaning like mushroom that shows after rain.(English expression 'pop up like mushroom')
But actually it doesn't show up all of a sudden.It takes several days to grow and show up..just like the disease which we have...
Read more »

STRAWBERRY PUDDING

2011-07-17T05:16:00.000-07:00

Very Simple easy sweet to prepare with any available fruit or even coco or coffee or even tea.Can be made rich by adding cream and garnishing with cream or ice cream.
INGREDIENTS: (approximate measurements)
Strawberry-6
Condense milk-1/2 tin
Agar agar-1/4 cup(little less than)
water- 1/4 cup
Milk1/2 cup
Corn starch-1tsp
Agave-1/2 tsp(optional)

METHOD:
1)Soak agar agar in water for about 1/2 hour.
2)Puree strawberry in a blender.
3)Now cook agar agar in medium flame till it dissolves well.
4)Mix corn starch in milk and cook for couple of minutes add condense milk and cook.
5) Add the strawberry puree to milk mixture. Mix well.
6)Now mix this to agar agar while both are hot. cook for some time .
7)Pour in a mould and cool( not necessary to refrigerate unless you wish to serve it chill)

CORN SOUP

2011-07-15T09:15:00.000-07:00

Corn has always been my favorite.I used to love the grilled corn that they used to sell in Marina beach ,Chennai.But when my amma got cancer and started reading about that deadly disease I found grilling using coal (charred things) was one among the reasons apart from many other reasons.So from then I started loving steamed corn ...that too tastes good... but still ..to be very frank it cant match grilled one :D

MULTI GRAIN THINS/CRACKERS

2011-07-14T09:12:00.000-07:00

My brother used to send crackers like these from UK to my father.I used to eat these when i visited him.I loved the taste..It was also healthy.After coming to US i was searching for these kind of crackers but found then in the name of Thins.I loved them but as i always say...

MANGO LASSI

2011-07-12T05:49:00.000-07:00

Yippee! its summer... thinking of summer next thing that comes to my mind ... Mango! yes..any Indian cannot forget mangoes in summer..Specially if you are from Tamil nadu...you cannot forget Salem malgowa mampazham(mango)
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GADO GADO

2011-07-11T13:33:00.000-07:00

'Gado Gado' sounds attractive ah? yes it did for me
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JUJUPS

2011-06-23T12:09:00.001-07:00

Apart from the taste of this I love its name...Jujups.In Chennai they used to make fun of a person of 'no importance' using this name jujups or jujube. In chennai they call this as juvvu (rubbery) mittai(candy)It has nice sugar granules .I was told by my neighbour vidhya, here in US they call this as sour candy and it does not have sugar on it.

This is chellam aunty's recipe, which I learnt during my cooking class. Those who have tasted this in India might feel jujups in this photo is as thick as its sold in shops... that's because as usual I made it in small quantity :)But the measurement I am writing is what aunty taught except for apple juice which i added instead of cold water.And for those in India its normal gelatin.I am mentioning this because here in US we have to ask for unsweetened one.
INGREDIENTS:
Gelatin(unsweetened)-50 Gram
Sugar-500 Gram
Cold water or cold fruit juice-1cup(i used apple juice)
Water(for making syrup)-1cup
Color-few drops
Fruit Essence-2 caps(i did not use)
METHOD:
1)Soak gelatin in cold water or juice and keep aside.
2)Mean while prepare sugar syrup to sticky consistency.(little less than 1 string)
3)Cook soaked gelatin and whisk until frothy.
4)Pour gelatin to sugar syrup and cook till the syrup falls like a sheet when you drop the syrup.
5)Pour this in a shallow wet aluminium tray(I used glass but I prefer aluminium)and refrigerate for about 2 hours.
6)When set , cut it with wet knife and roll the pieces on sugar.
Your Jujups ready...
NOTE:If you wish to have double coloured and flavoured jujups..Just pour second layer on the hardened first layer , leave it to set and then cut.
CAUTION: am sorry... I was just informed from one of my neighbours gelatin is made of ANIMAL BONES... OMG i didnt know all this time...and i used it...so if you are pure vegetarian like me PLEASE DO NOT TRY THIS.

AVOCADO SOUP

2011-06-21T12:55:00.000-07:00

If you ask me about something that's close to my heart, that always thinks about my health... apart from my Friends and family I would have to say its avocado :) Yes, avocado..Mostly a misunderstood/underestimated fruit, which is all full of goodness... high in Vitamin E- powerful antioxidants that helps our arteries by neutralizing effects of free radicals.Rich in Vitamin B and Folic acid, which reduces Heart attack. The rich minerals like potassium and magnesium and low sodium helps lower high blood pressure.And lot more.... uh... forgot to mention something really important...

IT HELPS LOSE WEIGHT.Isn't that great!!

First time i knew about this fruit was when my brother shiva got this when he went for his college tour.My amma didn't know what to do with that.. since it did not have a particular taste that would blend with Indian cooking.Fortunately we had a guest, pattima(meaning grand ma-that's how we used to call her.her name was tony) from US to learn medicine from my appa.she told us that we can mix with brown sugar and eat and it did taste yummy.But we did not find that in Chennai (about 10 years ago. but now available everywhere)After coming here my husband got this and told they make dip with this called guacamole. he also taught me how it was made.From then when ever we buy this i used to make guacamole, which i love even eating for dosa and idly.Last week he got a big bag of Avocado... i didn't know what to do with so much... i mean... you can't eat guacamole daily??!!
So i was browsing for a recipe and found this one in Food network,which was simple.Since i did not have couple of ingredients I made some changes in this .
So here is the recipe.The input that i got was salt and pepper/chilli was less.So I had to add more pepper and salt.But otherwise taste was good. Being a vegetarian I dont have soup in restaurent unless i am sure they dont use chickrn broth .so I don't know how original taste will be. This was good for me and also had good input :)
INGREDIENTS:
Avocado(ripe)-1
Garlic-1 pod(it was big one)
Small onion-1
Cilantro/coriander-(chopped) handful
Lime-1/2(juice)
Jalapeno-2
Salt-to taste
Pepper-to taste
Vegetable broth-about 3 cups
METHOD:
1)Peel and remove the seed avocado.
2)Add all the ingredients except salt pepper and blend to sooth paste in a blender/mixie.
3)Add necessary salt and pepper and cold water( to get thee required consistency)
Serve chill or immediately.
Note: you can garnish with fried onion or croutons.

PEANUT COOKIES

2011-06-16T07:28:00.000-07:00

Some like having a nice crispy, spicy snack during rain,while others like sweets when they are depressed,some like tangy ones ... so everyone will have this craving atleast once in their lifetime.so did I last week...for no reason I felt like eating cookies..I am not a big fan of cookies though.. anyways..its just something inside was asking for this...
Read more »

BLUEBERRY BANANA FROZEN YOGURT

2011-06-16T06:22:00.000-07:00

My DH loves yogurt/curds.Specially the ones with fruit .I too love them ...but always have a feeling anything made at home would be better and healthy...because its made with love ..we love our self and our loved ones health right? not those who sell these ready made foods....
Read more »

CURD PUDDING

2011-06-15T06:33:00.000-07:00

This was something different ...I have tasted lassi(sweet buttermilk) ... but pudding out of curd!! ah... was very curious when i heard the name in Asianet a long back.My pati(grandma ),who was around 70 had come from salem to our house for the first time.When we saw this I tried it and it was something like paal khova but my paati said it was like seempaal or colostrum milk...one of my favorite sweet in whole world :D(They steam the first milk from the cow after its delivery along with dry ginger,cardamom and jaggery..oh ..it will be so yummy. I think everyone should taste it atleast once in their lifetime.)
Read more »

AAPAM

2011-05-28T18:20:00.001-07:00

This is the consistency of Aaapam batter.

My favorite favorite item in the whole world :P ..only thing is i don't like the bulgy area :) that's the reason this one doesn't have much of that.The best combination for Aapam is coconut milk with cardamom or even veg stew( veg paaya)..umm it tastes yummy.. for me its a heaven.

Actually i have 2 recipes (0ne is my amma 's and other chellam aunty's)for this .Both tastes good.but i prefer one with coconut milk as i feel it tastes better. Anyways will write both the recipes so that if coconut milk is not available other one can be done.

Recipe I

INGREDIENTS:

Idly rice-2 cup

Raw rice-2 cup

Urad dhal-1/4 cup

Methi-1 handful

Soda-bi-carb-1 pinch

Salt- to taste

METHOD:

1)Soak rice ,dhal and methi together and grind to smooth paste.

2)Add Salt and about 1/2 cup coconut water(optional) keep for some hours to ferment.
3) Just before making add thick coconut milk (according to consistency)and soda-bi-carb and mix well.

4)Heat a kadai(wok) apply little oil (so that aapam come out easily)and pour the batter in the center and swirl the kadai to spread the batter on the sides thinly and the extra sits in the middle(this is what i don't like so the one i made for me has only little batter in the center )

5)Cover and cook till sides are golden brown and the sides comes easily.

Serve hot with sweet Coconut milk or if you prefer eating spicy serve with Stew/paaya .

Recipe II

This has bit more crispy sides than the first one.

INGREDIENTS:

Idly rice-1 cup

Raw rice-1 1/2 cup

Urad dhal-1/4 cup

Methi-1/4 tsp

Soda-bi-carb-1 pinch

Sugar-1tsp

Salt-to taste

METHOD:

1)Soak rice ,dhal and methi and grind to smooth paste and ferment.

2)Mix sugar and soda-bi-carb before pouring it on the kadai.

3) Rest is just like the other method.

Hope u all have the same joy as i had this long weekend after having yummy aapam :)

PEAS DOSA

2011-05-25T11:35:00.000-07:00

This is something which i learnt long back from some TV channel(don't remember the name )and loved it.Before my marriage my mother in law had surgery and Shasi(my sil)had come to look after her so i sent this peas dosa for them for tiffin.She said it was nice..i thought it was out of courtesy she said but didn't know she liked it so much that she had been doing this often till now (for no reason ...even i have forgotten about this dosa after marriage)Yesterday she reminded me about this dosai ... and so i did it after so so many years.I am not going to tell how it will taste :) find out for yourself ;P But will tell u one thing... it will be soft:) and very filling too.

By the way have to mention little about peas,its rich in Phytonutrients, vit C,K,B1,B2,B6,,zinc...it goes on...and forgot to mention about the fiber :)

The measurements are what they had told in the TV.

INGREDIENTS:

Peas(fresh or dried)-2cup

Moong dal-1/2cup

Green chilli-2 or 3(according to taste)

Ginger-small piece

Salt-to taste

Onion,Coriander-finely chopped to mix
METHOD:

1)Soak dhal and peas(if using dry)

2)Grind dal and peas along with ginger and chilli to dosa batter consistency.

3)Add salt, onion and corriander and make dosa.(we can not make thin crispy dosai)

Serve with spicy chutney.

PAVAKKAI THOKKU(BITTER GOURD PICKLE)

2011-05-21T07:53:00.000-07:00

hmm...what to say about this...I have heard about Garlic and vegetable pickle but never Bitter gourd thokku or pickle.
But Navaneetham Aunty(actually my chinna pati but Don't know why I call her aunty :D.. may be her enthusiasm, her love for learning things all make me feel she is very young ...anyways...)
when talking over the phone the other day she was telling about one of our relatives cooking .She mentioned about this Bitter gourd thokku/ pickle.I was ... ah... what??? Bitter gourd??!!Then she told me very roughly how it was. So I decided to try .Result was surprisingly wow!!!My DH couldn't find out what it was made of till I told him.Even i couldn't believe i used bitter gourd in that...But...as usual I did very little using just 2 medium sized bitter gourd.
Ok..0k... let me come directly to the recipe without much of my stories.

INGREDIENTS:(approximate measurement)
Bitter gourd-2 medium size(depends on bitterness)
Tamarind-small lemon size(depends on the sourness)
Jaggery-Small lemon size(depends on the sweetness)
Salt- to taste.
Gingelly oil- approximately 1 big laddle.
Asefotida-little
Fenugreek and Mustard powder-1/4 or 1/2 tsp(Dry fry and powder it)
Chilli powder-1tbs(depending on taste)
METHOD:
1)Wash and slice bitter gourd to thin pieces(Remove the seeds).Add about 1/4 tsp of salt and mix .keep for 1/2 hour
and Squeeze out the water from the bitter gourd.
2)Heat about a tbs of oil in a pan and fry bitter gourd till soft(close and cook )
3)When cool grind this to coarse paste.
4) Meanwhile soak tamarind and extract pulp. soak Jaggery in water and strain the dirt.
5)Heat oil in a pan and season with mustard and asefotida, and add the Tamarind and jaggery water .Add salt and chilli powder and let is boil.
6)Now add bitter gourd paste along with the powdered mustard and fenugreek .Cook till oil oozes out.
7) When cool store it in air tight container.

Note: I was told that it stays for long time in fridge. But since I made very little it just vanished in two days.so don't know how long we can keep this.

BEET ROOT HALWA

2011-05-20T12:25:00.000-07:00

One of my Favorite Sweets that's made with Vegetable...Beet root halwa.My amma used to make this kind of halwas with vegetables often just to make me eat these vegetables,which other wise I wont eat when I was young..but now things have changed...guess as we grow so does our taste buds haha ;D
The measurements were given by my amma.
INGREDIENTS:
Beet root-1/2 kg
Sugar-1/4 kg
Cardamom-4 or 5
Cashew-10
Ghee-about 1 laddle
Milk-approximately 1/4 cup(just to cook beet root)
METHOD:
1)Peel Beet root skin and grate it.
2)Add Milk and pressure cook it.(Just for a whistle)
3)When cool grind it just little(not in my amma's recipe but I like it this way)
4)In a pan add sugar and this paste together till thick,stirring once in a while(add ghee when cooking).
5)Remove from fire and garnish with cashew or badam when it leaves the sides of the pan.

VEGETABLE RAGI IDLY

2011-05-19T11:45:00.001-07:00

Finally...as said in my last post(ragi dosai) I tried Idly and it came out so good,so so soft.But the only thing was it doesn't have any particular taste because of ragi .So i just added fried vegetables to make this healthy Idly bit more tastier.I should also mention One more thing ...it tastes good with spicy chutney /sambar.
Ingredients are same as Ragi Dosai
INGREDIENTS:
Ragi flour-3 cups
Urad dhal-1cup
Salt to taste
Water- to grind and mix.
Vegetables
Onion
Green chilli
Ginger
METHOD:
1)Add some water to Ragi(to get thick batter) flour.
2)Soak Urad dhal for 4-5 hours and grind along with Ragi flour adding enough water .
3)Add salt and leave it to ferment.
4)Steam chopped vegetables.(it should be dry)
5)Heat little oil in pan.Add chopped onion, chilli, Ginger,salt and vegetables and saute for couple of minutes.
6)When cool mix it with the idly batter .
7)Grease the idly plate and pour the batter in idly mould and steam for soft idlis

Serve with spicy chutney or sambar.

RAGI(Finger Millet) DOSA AND KAARA(spicy) CHUTNEY

2011-04-29T09:30:00.000-07:00

Ragi ,also know as Kezhvaragu/Kaypai(in tamil) or Finger millet is very good for health. It is a very good source of fiber , low in glycemic index ,so good for diabetes.Its also rich in Iron,Calcium and Thiamine, low in fat... so what else ... its also tasty and lots of dishes like Idly,Dosa, Porridge,Pudding(Kali)Adai, Noodles ,Puttu and now adays we also get Rava..

I have just done Puttu,Noodles,Porridge and pudding (my favorite) and adai but have not tried idly and dosai.My neighbour Madhavi recently gave me this dosai...It was so tasty..that too with kara chutney .Since I had very little ragi flour I just tried dosai.

INGREDIENTS:

Ragi flour-3 cups

Urad dhal-1cup

Salt to taste

Water- to grind and mix.

METHOD:

1)Add some water to Ragi(to get thick batter) flour.

2)Soak Urad dhal for 4-5 hours and grind along with Ragi flour adding enough water to make dosai.

3)Add salt and leave it to ferment.

Make Dosa or idly and ensoy with kara chutney ;)

Now very simple and tasty kara chutney which my neighbour taught me....

KAARA CHUTNEY:

INGREDIENTS:(approximate measurement)

Red dry chilli-8(According to taste and quantity)

Salt-to taste

Tamarind- little(according to chilli)

Onion- about 2tbs chopped

Oil- 1tsp(seasoning)

Mustard(seasoning)

METHOD:

1)Grind all the ingredients raw.

2) Heat oil and season with mustard ,add this paste, saute for few seconds.

NOTE:Its a small tip..Rub a cut onion on the tava (if you wish you can use just brush a drop of oil on the onion)if you wish to avoid oil in dosa to get crisp dosa.

PARUPPU PODI

2011-04-20T10:40:00.000-07:00

'ANDHRA'... what comes first to my mind is Paruppu(Dhal) podi(Powder) and Avakkai (Mango) Oorukai(pickle).As far as I know every one loves Paruppu podi.So do I. MyAmma used to make this often.But this podi is ..ummm... bit different.I am not sure if this is the way everyone does this podi ,but I am sure this is not how my Mother in law or Amma or any of my relatives do.

Actually this was by accident that i made..Once i had very little Tur dhal and no Bengal gram either so the other alternative left was Green gram dhal,which I used along with Tur dhal to make this podi and manage that day. And fortunately comment was good from my DH. so from then... you know what :)

INGREDIENTS:(approximate)

Tur Dhal-1 cup

Green Gram dhal- 1cup

Roasted bengal gram(pottu kadalai)-1/2 cup
Salt-to taste

Chilli powder-to taste(or can dry fry chilli and powder it)

Seasoning:

Oil/Ghee-1/2 tsp(very less is good)

Mustard-1 tsp

Curry leaf- few

Asefotida- less than 1/4 tsp

METHOD:

1)Dry fry all the Green gram and Tur dhal separately well.

2)Heat oil and season with all the ingredients(mustard, curry leaf,asefotida)

3)Powder Gram gram,Tur and Roasted bengal gram along with salt and chilli powder.

4)Mix the seasoning with the powder. cool and store in air tight bottle.

MIX COUPLE OF SPOONS WITH RICE AND OIL .

NOTE:This is the base for Garlic,Bitter gourd and Amla paruppu podi .

For garlic just dry roast garlic and grind along with the dhal or We can also use garlic powder that's available. For other things like Bitter gourd we get bitter gourd and amla powder in India.

BROWN RICE SAMBAR SADHAM

2011-04-17T05:26:00.000-07:00

One may wonder whats the difference ...its just bisibela bath with brown rice?...but for me bisibela bath and sambar sadham are too different things.Main difference being Tamarind.

My mom used to do something called somberi(lazy) sambar.ie, add soaked dhal, onion, tomato,garlic,brinjal, turmeric, salt,sambar powder ,green chilli etc, to water along with a tsp of gingelly oil(to cook dhal well) and pressure cook it. Later she does the seasoning separately. No tamarind. its a big hit in our house. Its very easy and quick and goes very well with rice , pongal or dosa.

So... you see ...i add rice to this and this is a simple sambar sadham for me :)
They also call this paruppu sadha when we do without vegetables.Since i didnt have brinjal i used carrot and beans just like we do for bisibelabath.

I also added few peppercorn.(there is a tamil saying"pathu(10)milagu(peppercorn)irundha pagaivan(enemy)vettuleyum(house)sappidalma(eat) meaning we can be confident to eat even if they try to poison us it wont affect-in short.... good for body)

Ok... lets come to our brown rice... its considered to be very good for ,an excellent source of manganese,fiber , selenium etc.

Here is how i did this:

INGREDIENTS:

Rice -1 cup
Tur dhal-1/2 cup
Onion-1 chopped
Tomato-1 chopped
Vegetable-1 1/2 cup
Turmeric-1/4 tsp Sambar powder-1 tbs
Green chilli-2-3(according to taste)slit
Garlic-2 Salt- to taste
Pepper corn -3-5
Cinnamon- small
Seasoning
Oil- 1 tsp
Mustard-1 /2 tsp
Jeera-1/2 tsp
Asefotida-1/4 tsp Curry leaves- few
METHOD:
1)Soak the rice in water for about 1/2 hour.
2)Keep rice to cinnamon along with water(1:3) in pressure cooker and cook ( After 4-5whistle reduce the flame and keep in low for about half hour)
3)When it cool remove and mash rice slightly.
4)Do the seasoning. serve hot.

PAL KHOVA(MILK KHOA)

2011-04-03T09:32:00.000-07:00

Very simple and traditional and my favorite sweet. INGREDIENTS: Milk- 1/2 gallon Sugar-3/4th cup(we don't like it too sweet.please add according to your taste) Ghee-1tbs (approximate) Saffron(optional) METHOD: 1)Boil milk in heavy bottom pan along with saffron. 2)After a while reduce the flame and boil . 3) Keep stirring every 5-10 minutes. 4)When milk starts thickening add sugar and keep cooking.Add little ghee and cook for some more time. 5)When it is thick remove from pan and cool. Garnish with almond and enjoy :)

RAJMA KURMA

2011-03-31T05:27:00.000-07:00

I wouldn't say its new..but its different...

Whats special about Rajma curry?It is liked by my sister in laws son... so what special???umm...

He is a Big fan of Bean burrito.He used to live only on this.I mean... its the only food he eats without any fuss. He doesn't like Indian food other than carrot sambar(but now he is getting used to..)when he comes to India my Mil does chapathi and rajma (as thick curry) and rolls it like burrito to make him eat.so...he is that much into burrito taste that he knows exactly what all goes in it.

Once my Sil was asking what I add to kurma instead of coconut and i told her Badam(usually everyone adds cashew right ?? but since Badam is better than cashew from health point view I use badam)and any nuts that i get along with roasted bengal gram.

She had tried this with rajma once for her son (using just badam,poppy and roasted bengal gram)and i believe he loved it so much . She told me this and so i too tried the same.(though this is my normal way of doing kurma ,i havent done using this with rajma)

I tried it and my DH too loved it.

Here I am sharing this recipe with my dear friends.

INGREDIENTS:(approximate measurement for 2)

Rajama-1cup

Onion-1

Tomato-1

Badam-6-7

Roasted bengal gram-1tsp

Pumpkin seeds-1 -2 tbs(i love using any nuts i have... walnut,pine nut or hazel anything.... they have omega 3 fatty acid,vitamin E...)

Poppy seed-1/2 tsp

Chilli powder-1tsp

Turmeric-1/4 tsp

Dhaniya power-1tsp

Garam masala powder-1tsp

Cinnamon-1 small

Ginger-1 small

Garlic-2

Jeera-1/2 tsp

Salt-to taste

METHOD:

1)Soak rajma for 6-7 hours and pressure cook well.

2)Grind ginger and garlic. chop onions and tomato.

3)Grind badam,pumpkin seed,poppy seed and roasted bengal gram to paste

4)Heat oil and add cinnamon, jeera.Add ginger garlic paste, onion , tomato and salt and cook well till raw smell goes.

5)Add turmeric,chilli ,dhaniya,garam masala powder. saute well.

6)Mash cooked rajam lightly and add to the above and cook.

7)Garnish and enjoy with chapathi or paratha.

NOTE:Actually i add poppy seed directly to nuts and grind but my sil's son felt small granules and complained ,i believe.So if you feel the same ,you can soak this in water for couple of minutes and then add to other ingredients and grind.

Hope you like my way of Rajma :)

TOMATO SOUP

2011-03-24T05:29:00.000-07:00

I am not a soup lover though I like potato soup,Bottle gourd soup,Asparagus soup...but Tomato soup... no chance...you may think i am weird but for no particular reason I don't like the smell of this soup in many places.
Once when we visited Chennai we went to Saravana bhavan in Pondibazaar,Chennai and my DH ordered this soup.As usual I refused to order. But after one sip my DH compelled me to taste just once...which i obviously did half heartedly..but....guess what...the flavor was so good that I too ordered for one.so that's when I figured out it was the smell in other places which made me hate tomato soup.
so... what was the difference..As far as i could figure out they had added spring onion and kadal pasi(i think its called edible algae.i haven't found this in any Indian stores here.). other than that normal cream ,onion etc.
So for the first time after 3 yrs I tried it and it came out pretty good. Except for missing cream and color(Tomatoes I had were not really that red)
INGREDIENTS:
Tomato-2 big chopped
Small Onion(sambar vengayam)-4-5 chopped
Garlic-1 chopped
Red capsicum(long ones)-1/4 cup approximately(i added it for color)
Spring onion-2
Salt- to taste
Pepper-to taste
Kadal pasi- small piece
Bay leaf-1 small
Corn starch-1/2tsp approximately
Cream-optional(i didn't have )
Bread croutons-optional(i didn't have so used chipin's popcorn chips :) it tasted good)
Olive oil/Butter
METHOD:
1)Heat oil add bay leaf, kadal pasi,onion,garlic,spring onion,red capsicum,tomatoe and salt .
2)Cover and cook for some time or after sauting you can pressure cook.
3)When cool grind in a blender.
4)Strain this.
5) Mix corn starch in water add it to the puree and boil to get soup consistency.(if needed more thickness add more corn starch)
6)Add cream ,chopped spring onion greens and croutons before serving .

COCONUT PUDDING

2011-03-23T05:30:00.000-07:00

This is something that I learnt long back from Asianet(or is it Jayashree akka??!!)anyways...Its a very tasty dessert but... as everyone can see by the name...it has coconut milk as the base, which is high in manganese and low in sodium , but...it has very high saturated fat.That's the downside part of this desert :(

INGREDIENTS:

Coconut milk-8cups

Sugar-8 big

Coco powder-2tbs

Corn starch-4tbs

That's it... very simple not much of ingredients uh..??

METHOD:

1)Mix all the ingredients well.

2)Cook till the mixture thickens .Of course have to stir once in a while or we will have lumps .

3)Pour in a mould .cool and ready to serve.

If you wish you can add nuts to the mixture or just garnish with nuts...

SPAGHETTI PAYASAM

2011-02-22T11:25:00.000-08:00

Spaghetti squash and payasam??? yeah... its different and worth trying. I was amazed to see gods creation when i first saw this vegetable.Its just like noodles(spaghetti) inside the vegetable...
I initially tried curry. my DH liked it. It has now become one among our favorite vegetable.I wouldn't say its very tasty like potato or any other vegetable but is nice ,tasty in its own way when you cook using our Indian spices.
Anyway.. since it looks like Indian vermicelli I thought why not try Payasam... so I tried and it tasted good..different.. I told my sister in law and she too tried and they liked it. But when she did second time she found that the taste depends on squash.so I guess its better to try tasting the squash after cooking.
INGREDIENTS:
Spaghetti squash-1 cup pulp(cooked )
Milk-2cups
Sugar- to taste
Almond or cashew- 10(approximately)
Raisin- few
Cardamom-2 or 3
Saffron-pinch(optional)
METHOD:
1)Steam the squash and remove the pulp .Squeeze out the water well and keep.
2)Soak about 5-6 almond in water and remove the skin and grind to paste(if using cashew just grind it to paste)

3)Boil milk , sugar, powdered cardamom ,almond paste and saffron.(stir occasionally otherwise almond paste may stick the bottom and get burned.

4)Reduce the flame and add the squash and cook for couple of minutes(please squeeze the water well before adding to hot milk or else it may curdle)
5)Remove from flame and add fried cashew/ almond and raisin.
Serve cold.No one will guess its a squash payasam.(if squash tastes good)

INSTANT PULIYODHARAI MIX POWDER

2011-02-18T12:08:00.000-08:00

It has become a fast moving world. so every grocery shop is stocked up with either instant or frozen foods .Everyone would like to have things done in short time...so is the case with cooking.We expect food to be tasty and easy.That's the history about origin of Instant and frozen food.

Anyways... lets come our instant rice mixes.When my brother first left to London for his studies my mother made couple of instant rice mixes like Karuvepillai(curry leaf) podi,paruppu(dhal)podi,poondu(garlic) podi and tamarind rice mix too.After she died i have never tried it.But i did remember it vaguely and so i tried it.It came out well. But i guess i sort of didn't add right amount of dhal or my tamarind was very sour...so had to fry dhal again and add it to the mix gave instant pulihodari rice for luch to my hubby and the feed back was good ,he asked if i got instant podi from shop :)so after a week i am posting this recipe. Hope you all like it.

Here is the recipe .Plz make changes according to your taste .All the measurements are approximate as tamarind taste differs from brand to brand.

INGREDIENTS:(approximate measurements)

Tamarind: 1 big lemon size

Dhaniya-1/2 cup

Red chilli-8(according to taste)
Black pepper-1/2 tsp(according to taste)

Sesame seed-1/4 tsp

Channa dhal-3/4 cup(i had to add about a handful again)

Fenugreek-1/4-tsp

Asefotida-1/4 tsp

Turmeric-1 tsp

Salt-to taste

SEASONING:

Mustard-1tsp

Channa dal-1/2 tsp

Urad dhal-1/2 tsp

Curry leaf

Peanut(optional)-1tsp

oil- very very little

METHOD:

1)Separate tamarind to small pieces and dry fry till crisp in low flame or keep in warm oven for couple of minutes(please be careful not to burn the pieces.)

2)Dry fry all ingredients separately.

3)Powder them when cool.

4)Add very little(may be less than 1/4 tsp)fry all the seasoning too .(this may take some time for mustard)

5)When cool mix powder and the seasoning and store in a bottle.

6)Mix couple of tsps of this powder(according to taste and rice amount)to cooked rice along with oil for your instant puliyodharai rice.

PALAK PANEER

2011-02-17T05:04:00.000-08:00

Another favorite North Indian side dish which i like is palak panner.Love to eat it just like that :D
I know its a very common dish these days ,but this is bit different from the other 2 ways that i have learnt. I learnt this particular method from Kothari school of cooking.I feel adding coconut and cashew/badam makes it very very tasty and different .
INGREDIENTS:
Palak/spinach-1
Green chilli-1 or 2(to taste)
Ginger-small piece
Garlic-3-4
Onion-1(medium size)
Cinnamon- small piece
Clove-1-2
Cashew/Badam-10(approximately)
Coconut-1 tbs
Cumin powder-1tsp
Kasuri methi-1 tsp
Milk-about 1/4-1/2 cup
Paneer/tofu-1 pack
Cream-for garnishing
Corriander-for garnishing
Oil-for frying paneer and onion and cooking .
Salt-to taste.
METHOD:
1)Cut paneer/tofu to cubes and fry little.
2)Slice onion to thin strips and fry till golden brown and keep seperately for garnishing.
3)Cook spinach with chilli and grind when cool.
4)Now grind ginger,garlic,cinnamon and clove into paste.
5)Grind seperately cashew/badam and coconut into a paste.
6)Heat oil add kasuru methi and fry the ground ginger -garlic masala and cumin powder.
7)Add coconut-cashew/badam paste and fry for a minute.
8)Add salt and spinach chilli paste and cook adding milk. for some time(we can also add water to get the consistency.)
9)Add Paneer/tofu ,garnish with corriander ,fried onion and cream.
Serve with chappathi or paratha.

EASY CHOCOLATE

2011-02-13T11:06:00.000-08:00

Back to blogging after a long gap with a sweet .
When we go to Ooty we can see lots of shops selling home made chocolate(not sure if they do now ...)One of my mom's relative, shantha aunty, said it was very easy to make and taught me this.
After my mom passed away I stopped doing this and after a long gap made this for our anniversary this year. My husband loved it but he felt it was too sweet.
Its very easy to make and also tasty. I feel its a sort of chocolate burfi.
INGREDIENTS:
Milk powder-500gr
Sugar-500gr
Coco powder-1tbs(I added one more tsp as i wanted it bit bitter but still it was sweet)
Water-just to wet sugar
Butter-100 gr
Nuts(optional)
Vanilla essence or chocolate essence- few drops.
METHOD:
1)Mix milk powder and coco well.
2)Add water to sugar.Add butter and boil till two string consistancy.
3)Add the dry powder along with nuts and essence well.
4)Pour in a greased mould or tray to cool.

NOTE:We can also keep cashew or badam and roll it as small balls when its warm.

POTTUKADAKAI MURUKKU(ROASTED BENGAL GRAM)

2010-11-07T07:10:00.000-08:00

Wonder why i haven't written about this murukku for so long.This is one of my amma's speciality. we used to call this vellai(white) murukku.This is one of my favorite and very simple too.
INGREDIENTS:
Boiled rice(idly rice)-3 cup or can also use Rice flour.
Pottukadalai(roasted bengal gram)-1 cup(powdered)
Salt- to taste
Green chilli/chilli powder(optional)-to taste(but i prefer without chillies)
Oil-for frying
Butter-1tbs
Jeera-1tsp
Yellu(til/sesame)-1tsp
METHOD:
1)Soak rice and grind with chilli(if using) to smooth paste.(if using rice flour omit this step)
2)Mix rice flour with roasted bengal gram powder and salt, jeera,til,butter using enough water to make a dough.
3)Using murukku maker make murukku.fry them in oil .
4)Drain the oil and keep it in airtight container.

MIXTURE

2010-11-05T09:02:00.000-07:00

This is very easy to make.Just mix all the things together sev, boodhi,maida biscut....
INGREDIENTS:
Ompodi(sev)
Boondhi
Fried Aval(rice flakes)
Curry leaves
Corn flakes
Maida biscut
Salt(to taste)
Chilli powder(to taste)
Peanut
Roasted bengal gram
Oil
INGREDIENTS FOR MAIDA BISCUT:
Maida: 1 cup
Sugar:2tbs(approximately.some people use salt for taste instead of sugar)
Water:to mix
PROCEDURE:
1)Mix maida,sugar ,1 tsp ghee with pinch of baking soda.
2)Add water and make a dough .
3)Roll out like chapathi and cut into small diamond or square shape.
4)Deep fry in oil till golden brown.

PROCEDURE FOR MIXTURE:
1)Heat oil in a pan .fry peanut, begal gram,curry leaves.Add salt and chilli power and keep aside.
2)Mix Boondhi, Omapodi, Corn flakes, Fried rice flakes(aval) and the above said fried items together.
our mixture is ready to be munched :D

BOONDHI

2010-11-05T07:12:00.001-07:00

INGREDIENTS:
Gram flour(besan)-1 cup
Salt-to taste
Food color- 1pinch
Water - to mix
Oil- to fry

Consistency of Boondhi batter

METHOD:
1)Mix all the ingredients to make a batter( droping consistancy)mix well.
2)Heat oil in pan.Pour the batter in boondhi making seive withround holes.
3)Fry till golden brown.
4)Drain boondhi on kitchen paper .
5)Mix with cilli powder(optional) and fried curry leaves(optional)

Can be used to make boondhi raitha.
NOTE: consistency is very important to get the perfect shape.

CARROT KHEER

2010-05-17T18:25:00.000-07:00

This is for kids like me,( hehehe... not kid any more but...still...) who don't like to drink milk or eat carrot .To include these things in my diet my amma used to make this once in two days.She used to cook badam and cashew along with carrot and grind it. She also added badam essence ,so that i don't find carrot or even smell carrot in the kheer.

INGREDIENTS:(approximate measurements)
Carrot-1 medium
Badam(almond)-6 to 7
Saffron-few
Cardamom powder - little(or) Almond essence- few drops
Milk-2 cups
Sugar- to taste

METHOD:
1)Grate or cut carrot and pressure cook it along with badam and saffron in 1/2 cup milk.
2)Cool and grind it to paste.
3) Mix this with remaining boiled milk.
4)Add essence or cardamom powder and sugar.

Garnish with chopped almonds. Chill and serve.

MILAGAI BAJJI

2010-05-12T18:22:00.000-07:00

Chennai Marina Beach, one of the longest beach in the world is not only famous for its memorials and statues but also for its food stalls that serve yummy Millagai Bajji , sundal...umm even i before my sentence..just the thought makes me drool.
I used to visit Maria often with friends when I was doing my PG in Madras University.Just walking along the waters eating these yummy foods...umm good old days...
Anyway.. though i don't know the exact recipe of these food vendors my version of chilli bajji[equally good :)] is here:

INGREDIENTS:(approximate measurement)
Besan(kadalai mavu)-1cup
Rice flour-1/4cup
Corn starch-1/4tsp or less(optional)
Soda bi carb- 1 pinch
Salt-to taste
Chilli powder- to taste
Jeera-1/4 tsp
Asefotida-1pinch
Long green or banana pepper
Water -to mix
Oil- to fry
STUFFING:
This is my version without potato(which they normally use).
Peanut or roasted channa dhal(pottu kadalai)-handful
Corriander powder-1/2 tsp
Jeera powder-1/2 tsp
Coconut -1tbs
Salt- taste
Tamarind- little or couple of drops of lemon juice
METHOD:
1)Slit the chilli lengthwise and remove the seeds.
2)Keep it in boiling water for couple of minutes(if you like the chilli to be tender or else skip this. I personally like to skip this .)
3)Grind coconut, peanut and other stuffing items to coarse paste.
4)Fill this stuffing inside the chilli.
5)Mix rice, besan,salt, chilli powder, asefotida, soda bi carb, jeera and corn starch(optional)with water to make a bajji batter.
6)Dip the stuffed chilli in the batter and fry in hot oil till golden brown.

Serve with sauce or chutney.

KARPOORAVALLI(mexican mint)Bajji

2010-05-08T12:20:00.000-07:00

Karpooravalli is a medicinal herb that's used in Tamilnadu.Botanical name of this plant is Coleus Aromaticus.Its also known as Mexican Mint. In Tamilnadu it is used to treat cold and cough .Specially for kids.

My amma used to give us the juice of karpooravalli leave when we had cold .I didn't know we can make a nice snack out of this plant ,until my neighbour rama gave me the bajji .It tasted good and different.
I used karpooravalli leaves instead of normally used vegetables like banana/onion/brinjal/green chilli.

INGREDIENTS:(approximate measurements)

Besan(kadalai mavu)-1cup
Rice flour-about 1/4cup
Corn starch-1/4tsp or less(optional)
Soda bi carb- 1 pinch
Salt-to taste
Chilli powder- to taste
Jeera-1/4 tsp
Asefotida-1pinch
Karpooravalli leaf
Water -to mix
Oil- to fry

METHOD:
1)Soak karpooravalli leaf in warm water for couple of minutes and dry it placing it on paper towel.(this is optional.Only if you prefer soft leaf inside.)
2)Mix all other ingredients with water to get bajji batter consistency.(It should not be thick or watery)
3)Heat oil in pan .
4)Dip the leaves in the batter and fry it till golden brown.

Serve with chutney or sauce.

Note: Adding corn starch keeps bajji or even poori puffed up for a long time.

MASALA FRIES

2010-05-05T12:19:00.000-07:00

Dishes made of Potato ,be it curry, or snack or sweet or anything...Just potato as an ingredient will make the dish really tasty. I really have no idea how this vegetable alone was able to catch the heart of every one.I haven't seen single person who says they don't like potato. Of course many of them wont eat potato as it may cause gastric problem. But they would say the don't like potato.
This Masala fries is another version of french fries.I guess its Indian version.One of my neighbour Madhavi told me this recipe.Ingredients she told me were..corn starch(corn flour in India),Dried mint crushed,lemon pepper,chilli powder.But as i did not have lemon pepper i just added pepper.Later when i was browsing i found lemon pepper is made out of lemon rind dried and mixed with pepper and ground to powder . Sometime they also add onion powder to it .

INGREDIENTS:(approximate measurement)
Potato-2 medium
Salt- to taste
Dried mint crushed-1/2 tsp
Pepper-to taste
Corn starch-1 or 1 1/2 tsp
Oil- for frying

METHOD:
1)Peel and cut potatoes into even strips.
2)Mix salt to this and leave it for about 10-20 minutes.
3)After 10-20 minutes place the potatoes on paper towel to remove the water.
4)Mix corn starch,mint leaves,pepper.
5)Mix all the ingredients (potatoes,corn starch mixture).
6)Fry in oil till golden brown.

STUFFED TOFU KULCHA

2010-04-25T18:03:00.000-07:00

First i would like to appologise for the typo error. Its has to be kulcha and not kulchan in the photo.
This is yet another chellam aunty's recipe. Only difference i used tofu instead of paneer.
INGREDIENTS:
Maida-4 cups
Wheat flour-4 cups
Oil-1/4 cup
Salt- to taste
FILLING:
Grated tofu-1cup
Powdered cashew-50 gr
Raisin-1 handful(i did not use)
Green chilli-to taste
Chat masala-1 tsp
Garam masala-1 tsp
Amchur-1/4 tsp(i did not use)
Corriander- chopped
METHOD:
1)Mix maida, wheat, salt and oil to make a soft dough.Keep it covered for a hour.
2)For filling: mix tofu, cashew powder,chopped cilli,chat masala ,garam masala and corriander together.
3)Divide the dough and the filling to small balls.
4)Roll the dough to small balls to puris.
5)Place the filling in the center and roll again .
6)Cook like chapathi.
Serve hot.
5)Add tofu and cook for couple of minutes.

POTATO PAYASAM

2010-04-23T18:02:00.000-07:00

I have heard of potato halwa but not about payasam till i saw this video. No one will guess its made of potato.
I Used light brown sugar instead of white sugar.
INGREDIENTS:
Milk-approximately 2 cups
Potato- 2
Brown Sugar-approximately 1 1/2 cup
Ghee-1 tbs
Nut and raisin-few
Cardamom-2
METHOD:
1)Boil , peel and mash potato.
2)Heat a heavy bottom pan and caramelize half of the sugar.
3)Add mashed potato.Mix well with sugar.
4)Add Milk and rest of the sugar and cardamom.
5)Add fried nuts and raisin and serve.
It tastes very good when served cold.

NUT CUTLET

2010-04-21T18:01:00.000-07:00

This is one of chellam aunty's recipes.This is a very simple yet tasty one.
INGREDIENTS:
Onion -1
Green chilli-3 or 4(according to taste)
Pepper-to taste
Salt-to taste
Maida-1cup
Butter-50gr
Milk-1/2 cup
Nuts-100 gr chopped
Oil- to fry
Bread-2
Bread crumbs - to coat
METHOD:
1)Prepare white sauce.(Melt butter in a pan and add flour and mix well. Then add milk and stir to get dough consistency)
2)Dip bread in water and squeeze.
3)Remove from fire and add chopped onion,chilli,nuts,bread, salt, pepper .
4)Mix well.Shape as desired and coat with bread crumbs.
5)Fry in oil .
Serve hot with sauce.

RAVA LADOO

2010-04-19T18:24:00.000-07:00

Sometime or other we all have these cravings for sweets or snacks.I had one such craving day before yesterday for this yummy Rava ladoo. One of the specialities of Komala chitti.I love her rava ladoo and Karunai kizhangu Fries...umm...just the thought of the taste makes me drool.so..I did this Ladoo for Vishu.(I just need some excuse for making these things :P)

INGREDIENTS:(approximate measurements)
Sooji/Rava-1cup
Sugar-3/4 cup
Ghee-2tbs
Nuts and Raisin-few
Coconut-2 tbs
Cardamom-2
Milk-few tbs
METHOD:
1)Heat ghee and fry Rava till nice aroma comes.
2)Powder sugar,cardamom and coconut together.
3)Heat ghee and fry nuts and raisin.
4)Now mix all the ingredients(rava,sugar-coconut powder,nuts and raisins)and add milk(just enough bind them)
5)Make balls and ....you know what next..hahaha ...eat :)

Note:I guess we cant have this for long time as milk is added. we can have it in fridge and have for a week or so.

VARAGARISI HALWA/KESARI

2010-04-17T18:04:00.000-07:00

Varagarisi is a type of millet.Normally varagarisi, kudaravali etc are cooked in villages in tamilnadu .I have heard of it .My amma used to say idly made of this will be so tasty but have to be eaten hot hot.I never had chance to taste it. My mother in law brought this from chennai .So i tried Pongal with this and i liked the taste so wanted to do something like kesari/halwa.
I think it is called quinoa here(images looks similar)Any way i was told it is good for health particularly BP and sugar.
INGREDIENTS:(approximate measurements)
Varagarisi-1 cup
Light brown sugar-1 cup
Water-2 cups
Ghee-1/2 cup
Cardamom
Nuts
METHOD:
1)Cook varagarisi in water.
2)Add sugar , cardamom,nuts.cook well.
3)Add ghee little by little and cook till it comes from sides of the pan.
Serve.

KATHIRI (eggplant)VATHAL KARA KUZHAMBU

2010-04-12T05:35:00.000-07:00

Yet another dish from my favorite list kathirikkai vathal karakuzhambu.Its similar to any other karakuzhambu only difference is we use kathirikai vathal(dry brinjal/eggplant). It tastes different from normal fresh kathirikai(brinjal/eggplant)kuzhambu.I learnt this from my mother in law.she said in villages they used to dry lot of vegetables like mango, brinjal, kothavayangai(cluster beans)etc to use when they are out of season.i ahve tasted mango vathal kuzhambu but not this till i got married.These vathals really comes in handy when we are in US.
She said they slit tender small brinjal and boil it in salt water ,press a little and sun dry it.
While using this brinjal soak this it in hot water for 5-10 minutes and then use like any other vegetableto make Kara kuzhambu or sambar or more kuzhambu .
Goes well with rice, dosa and idly.

PEANUT BURFI

2010-04-09T08:19:00.000-07:00

Kadalai mittai(Groundnut burfi/Peanut burfi)....Raja ram peanut burfi is a well known brand in Tamilnadu.Its famous for its crispy burfi.These burfis are made either using jaggery or sugar.Though jaggery tastes better and also good for health,i personally like using sugar.
People also make burfi using coarse peanut.But I feel using whole peanut is more crispy.

INGREDIENTS:(approximate measurements)
Roasted Peanut-2 cups
Sugar/jaggery-1 1/2 cup
Water- 1 tsp(optional)
Light corn syrup-1 tbs(approximately)
Vanilla essence-few drops(optional)

METHOD:

1)Melt sugar/jaggery in a heavy bottomed pan.

2)Keep stirring .(Add very little water if patience is missing in the dictionary:P)

3)Once sugar melts add corn syrup and essence and keep stiring.

4)When it reaches two string consistency (hard ball or when u drop the syrup in water it should not spread and should be able to make a ball)add peanuts .

5)Mix well.

6)Pour immediately in a greased tray and cut it .

7)Allow it to cool and enjoy home made crispy burfi.

KURUNAI KIZHANGU(SURAN) CHOPS

2010-04-07T08:29:00.000-07:00

Suran /karunai kizhangu/kara karunai/ senai kizhangu/yam /elephant foot yam is a tuber,which can used to prepare variety of dishes like Fries, Masiyal(mashed),Kuzhambu(curry) etc.
There are 2-3 varieties of karunai kizhangu.Pidi karunai(Its supposed to be very good for piles )Chatti karunai(looks similar to karunai kizhangu but smaller in size with similar medicinal value as pidi karunai)
But one draw back with this Kizhangu is some times it gives a itchy feeling in our tongue and hand.But there are couple of ways to avoid this.After removing the skin
1)Boil it with guava (fruit) leaves.
2)Wash it well (3- 4 times.apply oil in hands before washing )
3) After cutting let it dry for 1/2 or 1 day and then cook.
Suran chops,also known as karunai kizhangu(kara karunai) kuruma is one of my amma's speciality.She said she learnt it from one of our neighbour in Chennai.So here is the recipe...

INGREDIENTS:(measurements approximate)
Karunai kizhangu-1 medium size
Onion-1 finely chopped
Tomato-2 medium finely chopped
Coconut-1/4 cup grated
Cashew or badam-6(optional)
Ginger-Garlic paste-1 tsp
Saunf-1/2 tsp
Kadal pasi(sort of sea weed used for flavour)-1 piece
Green chilli-2(according to taste)
Chilli powder-1 tsp(according to taste)
Dhaniya powder- 1 tsp
Garam masala powder- 1 tsp
Cinnamon and clove- 2
Oil

METHOD:
1)Grind coconut, cashew and green chilli .
2)Chop kizhangu and pressure cook with salt.(or You can cook it along with the masala later)
3)Heat oil ,add spices(saunf,cinnamon,clove and kadal paasi).
4)Add onion and saute till pink.Add ginger -garlic paste ,fry well.
5)Add chilli powder, turmeric powder, garam masala .Saute well.
6)Add tomatoes and salt. Cook till oil oozes out.
7)Add cooked kizhangu(or add the uncooked kizhangu now and saute well.Add water and cook )
8)Add ground coconut paste and boil .
9)Garnish with corriander leaves and serve with dosa, chapathi or idly.

GOBI MANCHURIAN(DRY)

2010-04-03T08:26:00.000-07:00

One of the Chinese item which has gained its popularity in India ,as far as i know is Manchurian.And personally i love Gobi(cauliflower)Manchurian specially the dry one.Usually everyone add Ajinomoto for flavour. But as its one among controversial things causing cancer, i avoid using it.

INGREDIENTS:(approximate measurements)
Cauliflower-1(small)
Rice flour-approximately 1/4 cup
Corn flour(its called corn starch in US)-approximately 1/4 cup
Maida-approximately 1/4 cup
Green chilli-about 4 (finely chopped)
Ginger-about 1tsp(finely chopped)
Garlic-about 1 tsp(finely chopped)
Spring onion-about handful(finely chopped)
Onion-1 medium(finely chopped)
Soy sauce-approximately 2tsp
Tomato sauce-approximately 2tsp
Chilli powder-1/4 tsp
Salt- to taste
Oil
METHOD:
1)Boil water with cauliflower flower lets for about 5 minutes.
2)Remove from water and drain it.
3)Mix rice,corn and maida along with salt and enough water to make a paste.
4)Dip the cauliflower flower lets in this batter and deep fry in oil till golden brown.
5)Strain the oil and keep aside.
6)Heat oil in a pan and add chilli powder and drain the oil immediately.(this is chilli oil)
7)Keep a pan with chilli oil and saute ginger.garlic,green chilli,onion well adding salt.
8)Add the fried cauliflower and spring onion,saute again for couple of minutes.
9)Now add soy and tomato sauce and saute well to coat the vegetables.
Serve hot.

OATS IDLY

2010-03-30T08:28:00.000-07:00

Sounds healthy right ? ...of course it is not only healthy but also easy.Oats is goods source of soluble and insoluble fiber.The soluble fiber in oats reduces LDL without lowering HDL.This also slows down the digestion of starch and so beneficial for diabetes.The phytochemical in oats also has cancer fighting properties.

Not only this but oats also contains Zinc,magnesium,protein,vitamin E etc

Recently my sister-in law told me about this idly.And usual i tried the same day night for our dinner.we all liked it and That's how this recipe got its entry into my blog :P

INGREDIENTS:
Rava:1 cup
Oats:1 cup
Ginger:small piece(finely chopped)
Pepper:1tbs
Jeera:1tsp
Curry leaves:few finely chopped
Salt: to taste
Oil 1 tbs(approximately)
Green chilli: 1(finely chopped.optional)
Curds:to mix
Soda bi carb:1 pinch
METHOD:
1)Dry fry oats and powder it coarsely.
2)Fry rava in 1tsp(approximately)
3)Heat oil in a pan and fry ginger,green chilli,pepper,jeera and curry leaves.
4)Mix rava ,oats,fried pepper mixture along with salt and soda bi carb well.
5)Add enough curds (i used approximately 2 1/2 cup)
6)Pour in greased idly mould and steam till cooked (that's approximately around 10-15 minutes in medium flame)
Serve with spicy chutney or sambar.

CHILLI TOFU

2010-03-02T08:18:00.000-08:00

Actually to tell the truth... I have never tasted this dish earlier,so i didn't have any idea how exactly this dish will taste....umm.One evening my hubby called from office to say he had chilli panner and it was so tasty and If i know how to do this dish.So i asked him what ingredients were there in this dish and how it was like ... and all sorts of questions.
So I started browsing for the recipe. I found lot of them but didn't know which to choose.Since i didn't know which was similar to the one my husband tasted...Finally i found this video in YouTube http://www.youtube.com/watch?v=dSrXZxaaRxQ
The ingredient that he said sounded really interesting.so i tried it with slight modifications and was waiting for my hubby to taste and tell me if this was the one he ate..... He tasted it and said it was better than what he had...hahaha... that's what every hubby has to say right?
But I was still curious to know the actual restaurant taste of chilli paneer. Last month finally I had a chance to taste it ....to find out my Chilli panner was the best. And thanks to Indianchef Shaan for his tasty chilli paneer.

So...

INGREDIENTS (i used )

Tofu-1 pack(instead of paneer)
Jeera-2 tsp(approximately)
Green chilli-4(finely chopped)
Garlic-3(minced)
Tomato-2(chopped)
Salt- to taste
Sambar powder-1tsp(I didn't have curry powder he refered to.)
Turmeric powder-1/4tsp
Lemon Pickle-1tsp(didn't know what pickle was used in the recipe. since he referred to tangy taste i felt lemon will suit)
Water- little
Oil

METHOD:

1)Fry tofu in oil till golden brown and keep separately.

2)Heat oil in a pan and add jeera, chopped green chilli and garlic. Saute well.

3)Add sambar powder and turmeric(I use turmeric in all my dishes for its medicinal properties)and saute well.

4)Add tomatoes and salt and cook a little.

5)Now add pickle and cook till tomatoes soften.(if necessary add little water)

6)Cook well till oil oozes out.

7)Add tofu and little water and cook for couple of minutes.

Serve

KOLLU RASAM

2010-01-28T08:28:00.000-08:00

Dear friends,Everyone must be surprised to see my posting after three months.thanks for being patient and also supportive and understanding.
Let me start my blogging again with a very healthy dish...soup/rasam.Every south Indian must be aware of importance of rasam in our daily meal.Normally it is served after sambar and followed by curd.It is said that garlic , jeera and black pepper along with tamarind is said to increase digestion. Other than that depending on the ingredients the medicinal value change.For example kollu(horsegram )rasam and Thudhuvalai(Pea eggplant)rasam-first one is good for cholesterol and second one for cold,cough etc.
Apart from rasam my mom also make kollu thogayal,and thuthuvalai thogayal once in a week.

INGREDIENTS:(measurement approximate)
Kollu/horsegram-1 handful
Tamarind-1 lime size
Black pepper-1tsp
Jeera-1tsp
Corriander-1/2 tsp
Garlic-2 or 3 cloves
Turmeric-1 pinch
Salt-to taste
Mustard-for seasoning
Asefotida-for seasoning
Curry leaf- for seasoning
Corriander-few leaves
Red or Green chilli(optional)-for seasoning
Oil-1tsp

METHOD
1)Pressure cook kollu(some fry and cook)and mash it well.
2)Soak tamarind in about 2 cups of water(approximately) to get the juice.
3)Coarsely powder pepper,jeera,garlic.
4)Heat oil in a pan and add mustard.Add asefotida after it splutters.
5)Add curry leaves and coarsely ground powder.
6)Add mashed kollu and tamarind juice along with turmeric and salt and boil it .

NOTE: (don't boil it too much as the taste wont be good.Add necessary amount of water according to your taste)

BRINJAL FRY

2009-11-02T13:47:00.000-08:00

INGREDIENTS:(approximate measurement)
Big Brinjal-1

Chilli powder- to taste

Salt - to taste

Rice flour-2 tbs(approximately)

Garlic-2(big)

Onion-1 medium size

Salt-to taste

METHOD:

1)Slice brinjal (medium thickness).

2)Grind onion,garlic,chilli powder,salt.

3)Marinate the brinjal slices in this paste for 10 minutes.

4)Roll brinjal in rice flour.

5)Preheat oven to 375 degree.place brinjal in a greased or no stick tray and smear little oil around each piece.

6)Bake for approximately 10-15 minutes till light brown.Turn to other side and bake again till it turns brown.
Serve with Rice.

Note: I also tried the same using acron squash(parangi kaai).This also tasted yummy. Better than fried once.

JANGIRI

2009-10-20T09:04:00.001-07:00

Hi friends,Its nice to be back after a long break.
Thought let me start with a sweet...Diwali sweet...Jangiri.
This was my very first try in jangiri. The shape of this sweet had always fascinated me.My mom too have never done Jangiri so i didn't not have any idea how it was made until i saw this in a marriage.At that time i felt that person had special talents to make such beautiful shaped sweet.Anyway....Point is i never tried to learn that as i thought it was a difficult one...But my sweet friend Nalina gave me the recipe and told me how easy it was.And to be very frank friends....This was when i realised ...nothing is difficult.. its just our fear that makes it look difficult.Just like she said this was the most easiest sweet to make in this world.
INGREDIENTS:
Urad dhal-1 cup
Sugar(for syrup)-2cups
Water(for syrup)-1 cup
Oil or Ghee - for frying
Elachi(cardamom)
Saffron
METHOD:
1)Soak Urad and grind to smooth paste(just like vada)adding little water.
2)Heat oil or ghee in a flat bottomed pan .
3)Meanwhile heat sugar and water and boil to little more than 1 string consistency.(but be careful not to boil till 2 string consistency)
4)Take a plastic cover and make a cone (or make a hole in a plastic cover)and place the urad dough and squeeze it(like mehendi)like ring shape and then small rings surrounding that first ring.
5)Cook till done and put it in the sugar syrup.
6) After 3-5 minutes take the Jangri out ...
Tasty Jangri ready in few minutes.

ZUCCHINI CHUTNEY(dip)

2009-08-22T10:50:00.000-07:00

Name may sound different for my Indian friend.But its a vegetable that looks like out cucumber.This vegetable tastes good when used in sambar, or salad, or our raita.For a change i tried chutney and it tasted good.
INGREDIENTS:
Zucchini-1
Urad dhal-1tbs
Red chilli- according to taste
Salt- to taste
Tamarind- pea size
METHOD:
1)Dry fry urad dhal and red chilli.
2)Heat oil in a pan and saute cut zucchini well.
3)Grind urad, red chilli, salt and tamarind along with zucchini.
4)Season with mustard. serve with idly or dosa

MILAGU (black pepper)THATTAI

2009-08-13T08:58:00.000-07:00

Spicy milagu(black pepper)thattai, also known as Vadai maalai (garland made of vadai) is one among my favorite snacks.Its pretty simple snack just like thattai.Normally the Vadai malai Vadai given in Hanuman temples are bit hard to bit.But this is crisp .As told in my earlier posting (Thattai )I would like to thank Murugan anna for teaching me this superb recipe.
INGREDIENTS:
Rice flour-4 cup
Urad flour-1/2 cup
Pottukadalai (roasted bengal gram)-1/2 cup
Butter-2 tbs
Black pepper-1/4 cup Coarsely ground(according to your taste)
Urad dal(soaked)-1/2 cup
Asefotida-1/4 tsp
Salt-to taste
Oil-for frying
METHOD:
1)Mix rice flour,urad flour ,roasted Bengal gram flour, salt,asefotida, soaked urad dal and Black pepper.
2)Add butter and mix well with the flour and add water little by little till we get chapati dough consistency.
3)Make small balls and flatten them(either using chapati press or using chapati roller).
4)Heat oil and deep fry the thatai till golden brown.

KAMARKAT(coconut milk toffee)

2009-08-12T04:34:00.000-07:00

This is my version of tamilnadu's famous ,tasty karmarkat that are sold in small road side shops.To be very frank my sil told me this recipe.. she wasn't sure of the name of the recipe she said it tasted good and also its American chocolate type. I haven't seen or tasted that chocolate. yet i wanted to try that recipe . so i tried and it tasted just like kamarkat , which i used to love when i was a kid.this was bit chewy .Guess i must have cooked for couple of more minutes to get the hard consistency like kamarkat.
INGREDIENTS:
Coconut milk-1cup
Condensed milk-1cup
Coconut scraping-2 tbs(or chopped nuts)
Ghee-1/4-1/2 cup(approximate)
Coco powder-1tsp
METHOD:
1)In a heavy bottomed /non stick pan add coconut milk, condensed milk,coco powder(i used chocolate milk powder and chopped nuts.
2)Cook in medium heat.
3)Add ghee in between and cook till the mixture leaves the sides and comes like a ball.
4)Grease a tray and pour the mixture and cut .

PAPER ROAST

2009-08-07T11:25:00.000-07:00

simple crispy dosa(crispy south Indian pancake).. favorite of kids.Actually my favorite too :) love paper roast.. Its the same batter that we use for idly and ordinary dosa only difference is its thin like paper and crisp and we use raw rice too for the batter. Guess this is how it got its name PAPER ROAST. In Chennai we make many varieties of dosa... in fact these days they have restaurants selling more than 100 dosa varieties.And being a chennaivasi.....i LOVE dosa with spicy coconut chutney ....umm...yummy...
INGREDIENTS:
Idly rice(Idly puzhungal)-3 cup
Raw rice-1 cup
Urad dhal-1 cup
Fenugreek-1 tsp
Salt- to taste
METHOD:
1)Soak rice and urad (along with fenugreek) separately for 6-7 hrs.
2)Grind Urad to smooth soft batter adding water little by little.(you can see the batter increasing in quantity when we grind properly)
3)Remove the urad batter and then start grinding rice. grind this to smooth batter adding enough water.(grinding rice after urad helps urad get better quantity and also cleaning the machine is much easier after grinding rice)
4)Mix rice with urad batter along with salt.Add water if necessary .
5)Let it ferment overnight.
6)Heat a dosa pan and pour the batter in the center of the pan and spread it into thin concentric circles.
7)Smear oil a little on sides and cover it with lid and cook in medium flame for couple of minutes.
Now ready to est with spicy chutney or chutney powder(podi)

CAPSICUM-TOFU MASALA

2009-08-02T13:26:00.000-07:00

This is one of the dishes that i tried from my cousin neela's blog. She and her sister shoba are very very good cook(here i have to mention 'Viji akka' ,their mom she is a excellent cook)
here the this tasty recipe with only 2 moderations.I didnot use tomato puree / paste and also i used Tofu instead of paneer.But the end product was very tasty.It was just the the once that we have in restaurants.I guess adding turmeric in the beginning changes the whole flavour.

INGREDIENTS:

Capsicum - 2 big ones cut lengthwise

Tofu cubes - 100 gms

Onion - 1 big one finely chopped

Tomatoes - 2 medium finely chopped

Ginger Garlic paste - 1 1/2 tsp

Cashews - 2 tsp

Milk - 2 tbsp

Cream - 1 tbsp

Dhana-Jeera Powder - 1 1/2 tsp

Red Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Kasuri methi - 1/2

Coriander leaves - 2 tsp

Butter

Salt
METHOD:

1. Take a heavy bottomed vessel and add butter to it.

2. When butter heats up, add turmeric powder.

3. Now add ginger garlic paste and onions and fry till onions are slightly brown in color.

4. Then add finely chopped tomato and fry for a minute.

5. Make a fine paste of cashews and milk by grinding it in a mixie.

6. Now add the tomato paste, cashew paste, red chilli powder and dhana jeera powder and fry for a minute.

7. Let this mixture cool for about 10 mins and then grind it in a mixie to a fine paste (This paste will be nice orange in color).

8. Take a vessel and heat butter.

9. To this add capsicum and fry for about 5 minutes.

10. Then add the fine paste.

11. Let it boil for a few mins.

12. In another tawa heat some butter and shallow fry paneer cubes.

13. Add this to the above mixture and fry for a few minutes.

14. Now add kasuri methi and fry for a few more minutes.

15. Add beaten cream to this mixture and garnish it with finely chopped coriander leaves.

16. Serve hot with rotis, naans and parathas.

SWEET AVAKKAI PICKLE

2009-07-30T12:06:00.000-07:00

I was shocked when i first tasted this pickle. It was so tasty.My hubby is loves pickles. so when we went to india we decided to make avakai pickles .And our neighbout saradha aunty is very good in making pickles. she makes typical andhra avakai pickle.So she taught how to make the pickle. but she took 1/4 th of the pickle in a seperate container and asked for jaggery.I was wondering why she was asking for jaggery!!. She added jaggery to this pickle that she had kept seperately and asked us to keep it in sun for 3 days. After 3 days everyone tasted both the pickles and everyone liked this onw ith jaggery. I dont eat pickles (thats a seperate big story)so i did know the taste . After coming here i was unpacking the the sweet pickle to
a bottle and i just licked the leftover in the pack......oh! i was so tasty.. so i immediately took photos to share it with you all.

INGREDIENTS:
Chilli powder- 1/2 kg
Mustard powder- 1/2 kg(but we used about little more than 1/4kg. Using equal amout give bit more andra taste )
Oil- approximately 1/2 liter
Salt- to taste
Jaggery- handful
Fenugreek- handful
Avakkai-3 big
METHOD:
1)Chop and clean avakkai.
2)Mix all the ingredients.(for spicy pickle donot add jaggery)
3)Cover and keep it ij sun for 3 days.
4)Store in a air tight clean bottle.

TOFU FRY

2009-07-25T05:34:00.000-07:00

This has been in my draft for more than a month.Tried this just before i went for my vacation. It was so tasty that i immediately uploaded the pictures but couldn't write .Actually i got this idea when someone told me about egg podimas ( scrambled egg). my cousin Balakumar anna make egg podimas so well. I have just tasted it once.So i cant say if it tastes just like egg but it does look like that and also tastes good.

INGREDIENTS:(approximate measurement)

Firm tofu-1(scrambled)

Onion-1(finally chopped)

Green chilli- to taste

Salt- to taste

Curry leaves

Mustard

Urad dhal

Channa dhal

Oil

METHOD:

1)heat oil in a pan and add mustard, urad, and channa dhal.

2)Add chopped curry leaves , onion,green chilli . Fry well.

3)Add scrambled tofu and saute well to mix.

Can be had as side dish for any rice variety.

THAKKAALIPAZHA(Tomato)KUZHAMBU

2009-07-23T13:59:00.000-07:00

This is one of the favorite recipe for my appa(dad)Actually my cousin Bhuvana akka does this when we visit her place.It tastes good with Idly, dosai. My amma(mom) used to do this even for ragi kali(Ragi thick porridge)i don't remember how my amma did it but me and my appa like Bhuvana akka's kuzhambu so much that we call it only by her name'Bhuvana akka kuzhambu' :)
INGREDIENTS:(approximate measurements)
Onion- 2
red chilli- 7
Corriander seed- 1tbs
Ginger-small piece
Garlic-5-6
Jeera- 1tsp
Pepper-1 tsp
Cinnamon- 1
Khas khas- 1 tsp
Cashew-4-5(optional)
Coconut-2tbs
Tomato-2 for grinding and 1 for saute.
Bengal gram- 2tbs
Turmeric powder- 1/4tsp
METHOD:
1)Heat oil and Add 1 chopped onion and 2 chopped tomato,chilli, ginger, garlic,jeera,pepper, cinnamon,khas khas, cashew, coconut and turmeric and saute well.
2)Cool and grind to smooth paste.
3)Heat oil and season it with mustard and Add onion and tomato along with salt and saute well.
4) Add the ground paste along with necessary amount of water and cook .
Serve with Idly or dosai.

INJI(GINGER)KUZHAMBU

2009-07-21T13:27:00.000-07:00

Inji kuzhambu , the name sounded different when my cousin bhuvana akka mentioned when i went to Thiruchengode( in Salem,India)last month.She is very good in native cooking.

When i tasted it it was different and tasty with the flavour of ginger. so wrote down the recipe and tried it after coming here and Guess what...my hubby loved it so much that he licked even the final drop left in the bowl.

INGREDIENTS:(measurements are approximate)

Onion-2

Red chilli- 7(according to taste)

Dhaniya(corriander seed)-1 tbs

Ginger chopped-2tbs

Coconut-1 tbs

Tamarind-lime size
Tomato-1 big

Salt - to taste

Mustard- seasoning

Turmeric- a pinch

Curry leaves-few

Oil- 1tsp

METHOD:

1)Soak tamarind in 1 cup water and extract pulp.

2)Heat oil in a pan and fry onion,chilli, corriander seed, ginger, coconut and curry leaves till onion turns pink.

3)Cool this and grind it to smooth paste.

4)Heat oil in a pan and season it with mustard and add onion ,tomato ,salt and turmeric and saute well.

5)Add the ground paste and and cook for couple of minutes.

6)Add tamarind water and cook till the raw smell of tamarind goes.

Serve with idly or dosa or rice.

KULFI

2009-07-19T14:01:00.000-07:00

When i was young i used to wait for someone who was really very special to me... guess who? kulfiwala... Usually in Chennai he used to come around 8- 9 o' clock.I used to get excited with the bell sound that he gives.

I love kulfi that he brings in mud pot.... ummm good old memories.....anyway... lets come to our recipe..everything is made easy in America. Everything is instant and tasty too.ummm.... though too rich.ah! who cares .... i love it.

INGREDIENTS:

Cool whip cream - 1

Condensed milk-1

Evaporated milk-1

Finely chopped nuts- 1cup

saffron- few

Elaichi powder- pinch

METHOD:

1)Mix all the ingredients and keep it in the freezer for 5- 6 hours.

Yummy kulfi ready.... Using a kulfi mould would make it attractive :)

RAGI - COLLARD ADAI

2009-07-10T05:36:00.000-07:00

Its great to be back into blogging after a enjoying my vacation with friends and families, climate(though its hot ... i love the climate.)crowd, noise,pollution above all...yummy food,..ummm... thinking of food makes me miss Chennai.Although we do eat only Indian food daily... something is different in India.... may be taste of vegetable or water or the love with which its cooked...
Anyway coming to my recipes ... Here is a easy,tasty ,healthy breakfast RAGI ADAI
Ragi is considered to be good for diabetic and it is believed ,specially in Tamil nadu that having Ragi porridge with buttermilk is good during summer.It is rich In Thiamin, good source of fiber and Iron. My mom used to make Ragi Kanji/Koozh(porridge), steamed Kozhukatti, Dosai,Puttu and my favorite Adai using Murungai keerai(drumstick leaves).drumstick leaves as many of us know is rich in iron.But here since we don't get drumstick leaves i have substituted it with collard greens ,as i feel it has somewhat same texture and taste as drumstick.
INGREDIENTS:( all the measurements are approximate)
Ragi flour- 1cup
Salt -to taste
Chopped Green chilli- to taste( my mom uses chilli powder)
Chopped Collard greens-1/2 cup
Chopped corriander and curry leaves
Onion- 1/4 cup
Chopped Ginger- 1/4 tsp
Oil- 1 tsp
Water- to mix(my mom uses little bit of curds to the water to get the sour taste.)
METHOD:
1) Mix all the ingredients together with water to get loose chapathi dough consistency.
2) Make small balls .
3)Heat dosa pan and flatten the ragi balls and cook on both sides, smearing oil.
Serve hot with spicy chutnet.
NOTE:This adai is soft and tastes good only when hot.

GREENS STEM PORIYAL

2009-04-22T10:39:00.000-07:00

My amma used to say nothing goes waste in this world. and everything has its own use. I never knew the meaning before. I thought she was taking about making crafts out of waste and about using the leftover food.But later i understood that even the greens stems like that of arai keerai or mulai keerai too can be cooked like poriyal and kootu.Its simple and equally tasty like the greens.Very simple ....just use cut greens stem instead of the greens or vegetables.
Here is the Red Greens stem poriyal for you all.....
INGREDIENTS:(approximate measurement)
Greens stem(chopped)
Onion
Green or red chilli
Urad dhal
Channa dhal
Mustard
Oil
Half cooked moong dhal(optional)
METHOD:
1)Heat oil and add mustard.After it splutters add urad,channa dhal.
2)Add onion and chilli and saute for few minutes.
3)Add chopped greens stem and moog dhal and cook it covered.(if needed add little water)

kashmiri pulov

2009-04-20T05:49:00.000-07:00

Chellam aunty.... my cooking guru...this is one of her recipes.
INGREDIENTS:(measurements as given by her)
Basmathi rice- 1/2 kg
onion-1/4 kg
Tomatoes-3
Peas-1/4 kg
Capsicum-1/4 kg
Carrot-1/4 kg
Dry raisin-100 grams
Walnut-100 grams
Cashew nut-100 grams
Badam(almond)-handful
Tinned pineapple-6
Apple-2 small
Green chilli-6
Ginger-1
Butter- 100 grams
Bay leaves-1
Coriander powder-2tsp
Garam masala powder-1tsp
Cardamom-6
Clove-6
Cinnamon-6
Shah jeera-2 tsp
Saffron-a pinch mixed in milk
METHOD:
1)Wash and soak rice.Melt butter and fry the spices after seasoning with 1tsp shah jeera along with rice.
2)Cook the rice with 2 cups of water.
3)Slice onion and slit chilli,ginger,carrot finely.Chop the tomatoes.
4)Fry onion, chilli and ginger after seasoning with shah jeera.
5)Add tomatoes and cook for some time.Add the dry powders along with salt and saute.
6)Add the cut vegetables along with peas and cook it covered.
7)Add saffron to the cooked rice and the mixed vegetables along with chopped nuts and fruits.
8)Mix well and serve .

oats truffle

2009-04-17T05:50:00.000-07:00

The name looks fancy but its simple oats burfi....This very very simple and easy recipe told by my cousin Suvi.Its so simple that we can make in just few minutes.and the things needed to make this are also readily available in every ones home.
INGREDIENTS:
Oats- 1cup
Condensed milk-1 tsp
Drinking hot chocolate-4 tsp
Badam(almond) powdered-to sprinkle on top
Chopped badam- 2 tbs
Butter-1/4 cup
Sugar-1/4 cup
vanilla essence- few drops
Coffee decoction-1 tsp
METHOD:
1)Heat butter and fry Oats till light brown and keep aside.
2)Mix butter,sugar, hot chocolate powder(she told me to use coco powder.as i don't have coco powder i used drinking hot chocolate) and coffee decoction.
3) When it starts thickening add condensed milk , essence along with oats and chopped badam and pour in a greased tray.
4)Sprinkle the badam powder on top and let it cool a bit before making balls or making cutting it into pieces.

EGGLESS CHOCOLATE BUNDT CAKE

2009-04-16T05:02:00.000-07:00

I was browsing through for using my Apple cider vinegar(Apple cider is said to have many medicinal value ), that my hubby got .And i happened to find this recipe in bakingbites.com,which was simple and very easy .this was the best very spongy eggless cake that i ever made.Here is the recipe with which i just add few chopped nuts and added drinking hot chocolate and olive oil instead of coco and vegetable oil as mentioned in original recipe.

INGREDIENTS:

All purpose flour-2 1/4 cups
Drinking Hot chocolate-1/2 cup
Sugar-1 cup
Brown sugar-1/2 cup
Baking soda-1 tsp
Salt-1/2 tsp
Water-1 cup
Olive oil-9 tbsp
Vanilla extract-1 tsp
Apple cider vinegar-1 tbsp

METHOD:

1)Mix flour, chocolate powder, brown sugar, salt, baking soda, sugar along with chopped nuts well.

2)In a separate bowl mix water, vanilla extract, oil and apple cider vinegar well .

3)Add this liquid to the mixed dry flour mixture well and pour in a greased and floured baking dish and bake for about 30-35 minutes in a 350 degree pre heated oven.

Chilli Chapathi

2009-04-15T05:57:00.000-07:00

This recipe has been in my draft for a long time just for the very very simple reason... it didn't have a name... Yeah.. i don't know what to call this dish as...my amma used to do lot of dishes with left overs like masala idly, fried idly,this chapati, rice vathal etc. i try not to waste the left overs ... but since i am bit of a food lover i don't like to eat the same dish for two days so i try all these amma's recipes .But i did not know the names for these till i once saw the masala idly in the name of idly Manchurian in a hotel.And so is this chilli chapati.... i did not know the name till i saw this in vijay TV last week.I did not even know that everyone did this. i thought that was my amma's creative ideas(she used to do this in 90's before she was bedridden)Any way...i must say Indian women are the best cook.I should say they love to make the taste buds happy.
INGREDIENTS:(measurements are approximate)
Chapati-3
Tomato-1 or 1 1/2(big)
Onion-1
Green chilli-According to taste
Salt -according to taste
Garam masala-1 tsp
Kasturi methi- 1/4 tsp
Tomato sauce- 1tsp
Chilli powder-1/2 tsp
Garlic-finely chopped 1
Oil- 1tbs
METHOD:
1)Cut chapati to thin strips and saute in oil for couple minutes.
2)Heat oil and add the chilli powder and strain the oil to have chilli oil.
3)Heat this oil and add kasturi methi, onion,garlic,green chilli and saute till onion gets tender.
3)Add chopped tomatoes and add salt, garam masala,and cook well.
4)Add tomato sauce and chapathi and mix well and serve.

Vermicilli Bagala Bath

2009-04-13T05:57:00.000-07:00

Vermicelli, Indian noodles is something which one can see in my pantry always.It comes so handy on days when i am in a hurry to make a breakfast or dinner or dessert.I remember my amma making all sorts of dishes with vermicelli.like kichidi kesari and so on...i had almost forgotten about this bagala bath(yogurt vermicelli) till my sil asked about it last week.Its easy and simple..here is the recipe to try.
INGREDIENTS:
Vermicelli-1cup
Thick curds(yogurt)- according to need
Salt- to taste
Mustard-for seasoning
Ginger-1/2 tsp(finely chopped)
Green chilli- to taste(chopped)
Curry leaves and coriander leaves- to garnish(chopped)
Urad dhal- for seasoning
Asefotida-a pinch for seasoning
Carrot,cucumber(grated)-3 or 4 tbs
Chopped fruits(pineapple,raisins or apricot etc)-3 or 4 tbs.
Sugar- 1/4 tsp(optional.If using flavored yogurt avoid adding sugar)
Water-3 cups
METHOD:
1)Boil water and cook vermicelli till thick and almost dry.
2)Heat a pan and season with mustard, urad, asefotida, ginger, green chilli and add to the curds(add sugar if preferred) along with salt.
3)Add chopped fruits and grated vegetables and mix it well with vermicelli
4)Garnish with curry and coriander leaves and serve.
Note:For normal bagala bath(curd rice)we replace vermicelli with soft cooked and slightly mashed rice.

INDO-AMERICAN RICE KRISPIE(Pori oorundai)

2009-03-29T04:28:00.000-07:00

This is American Form ....

This is indian form of puffed rice balls(pori urundai) made out of jaggery.
Its simple south Indian pori orundai(puffed rice balls).Tamilians usually celebrate karthigai deepam with pori orundai.Initially when i started doing it i found it bit difficult because these balls have to be made while the mixture is hot.But when i came here and saw the rice krispie this shape too was good and much much more easier so i made it in Indo American style....by adding cranberry instead of roasted bengal gram and sugar syrup and instead of marsh mellows.....also the shape....instead of round its square ....
INGREDIENTS:(approximate measurements)
Puffed rice-2 1/2 cups
Sugar/Jaggery- 1/2cup
Water-less then 1/4 cup
Corn syrup- 1tbs
Roasted bengal gram/ dry cranberry-1 cup

Vanilla essence- few drops
METHOD:
1)Grease a tray.
2)Make sugar syrup with sugar and water.(two string/hard ball consistency)
3)Add corn syrup mix well(in India the pori oorundai or any chikki sold in shops are made using liquid glucose for the crispness) switch off the fire.
4)Add mixed puffed rice and dried cranberry/roasted bengal gram and mix well with the syrup quickly and pour it in the greased tray.
5)Cut when cool.

BUTTERNUT SQUASH FRY

2009-03-27T10:37:00.000-07:00

We love butternut squash.We use it very often to make kootu, sambar or karakuzhambu.My father in law loves yellow pumpkin fry so i did the same with butternut squash.
INGREDIENTS:
Butternut squash
Onion- depending on the amount of squash used
Salt-to taste
Chilli powder- to taste
Turmeric powder- 1/4 tsp
Corn flour(yellow corn flour /meal)-1 or 2 tbs (depending on quantity cooked)
Oil
METHOD:
1)Cut the skin of the quash (it would be easy if its done after cutting the squash to big pieces)
2)Mix thinly sliced onion, chilli powder, salt, turmeric powder with diced squash and keep it aside.
3)Heat oil in a pan and add the squash and saute well.
4)Add water and cook covered(do not add lot of water. Just correct amount to cook the vegetable)
5)Add corn flour, little more oil and fry well.
This curry goes well with any rice.

VEGETABLE OOTHAPPAM(Southindian Pizza)

2009-03-26T04:33:00.000-07:00

Very very simple dish I would say its big sister of dosa hahaha :)Actually my amma used to do this when dosa batter becomes sour and to reduce the sourness she used to give it a make by adding all these vegetables with the batter. But instead of adding the chopped vegetables to the batter i sprinkled it on top just to make it colourful.Its colourful and also healthy.
I have seen lot of Indian kids here who love Pizza, which is made of white flour ,which is not that good for health.And also they feel shy to take Indian good to school.. may be Americanising the looks of Indian food will solve this problem.. anyway...my version of Indian vegetable oothappam....
INGREDIENTS:
Dosa/idly batter
Finely chopped vegetables
Cheese(if kids prefer)
Oil - to smear
Red chilli and garlic powdered
METHOD:
1)Heat dosa pan and pour the batter to medium thick dosa.
2)Sprinkle red chilli garlic powder a little and sprinkle all the cut vegetables and very little cheese(optional).
3)Smear oil on the sides and close the dosa with a lid and cook in low flame till done.
Serve with any chutney.
NOTE: Normally when we make thick dosa we turn the other side and cook but if using cheese we don't have to do that.That's the reason to cook the dosa closed in low flame .