Tuesday 24 July 2012

Puzhukku [ kerala recipe ]










Ingredients :

  • Green gram dal [ muzu pacha payaru ] - 1 cup [ soaked in enough water before day ]
  • Yam [ senai kilangu ] - 1 / 4 k. g.[ peel the skin  and cut in cubes ]
  • Raw banana [ valaikkai ] -2 [ peel and cut in cubes ]
  • Turmeric powder - 1 / 2 sp
  • Salt - as required
  • Jaggery - 1 / 2 sp
  • Coconut oil - 2 tabl. sps.
  • Curry leaves - little
  • Red dry chillies - 1[ broken ]
  • Green chillies - 2 [ broken ]
  • Fresh grated coconut - 1 / 2 cup

For seasoning :

Mustard seeds - 1 sp
Broken or full black gramdal - 1 sp

Grind together :

Grind coconut, red chillie, green chillies together to a smooth paste.


Method :

First take one small pressure cooker add yam, green gram,and raw banana along with salt, turmeric, jaggery with 1 / 2 glass of water. Pressure cook till it becomes tender. Then open the cooker add the ground masala, and mix well. Keep in lower flame and boil for another 3 mints. When the gravy becomes thick add the seasonings in coconut oil along with curry leaves. Remove from the gas. Serve as a side dish.Your tasty puzhukku is ready to eat.





Mangalore Bonda







Ingredients :

  • Maida - 1 cup
  • Rice flour - 1 / 4 cup
  • Rawa - 1 tbl. sps.
  • Finely cut onions - 1 / 4 cup
  • Chopped green chillies - 1 tbl. sps
  • Finely chopped coriander, curry leaves - 2 tbl. sps.
  • Cooking soda - a pinch
  • Salt- as required 
  • Thick, sour curd - 1 cup
  • Oil - for deep frying


Method :

Mix all the ingredients together in a bowl. Keep closed for atleast 7 hours. [ add soda just before frying. ]
heat oil in a deep curved pan. Keep the gas in medium flame. Use wet hands to make medium sized balls and put it in the oil. Deep fry till it change into gloden brown clour. Serve hot  with onion chutney, and tomato ketchup.

Note :
Do not over fry the bondas which changesits taste. Use just required curd to mix the dough.

Sunday 15 July 2012

Vallai konda kadalai [ white kabuli channa ] kara kuzambu







Ingredients :

  • Kabuli channa soaked and boiled - 1 cup
  • Oil - 1 / 4 cup
  • Onion - 2 [ cut into small pieces ]
  • Red tomato - 2 [ cut into small pieces ]
  • Tamarind paste - 1 sp
  • Salt - as required
  • Turmeric powder - 1 / 2 sp
  • Red chillie powder - 1 sp
  • Sambhar powder - 1 1 / 2 sp
  • Asafoetida - 1 / 4 sp
  • Curry leaves - few
  • Chopped coriander leaves - little


For seasoning :
  • Mustard seeds - 1 / 2 sp
  • Bengal gram dal - 1/ 2 sp
  • Red gram dal [ toovar ] - 1 / 2 sp
  • Dry red chillie - [ broken ]

  • Grind together :
  • Fresh grated coconut - 3 tabl. sps.
  • Cashewnuts - 7 to 8
  • Poppy seeds - 1 sp

Method :

First take one deep bottom vessel. Heat oil in that  and  add  all the seasoning, fry till the dal change in colour, then add onion, tomato and fry for 5 mints in lower flame. At this time add salt, turmeric, chilli powder, sambhar powder, asafoetida along with ground masala and boiled channa.  Mix well. Keep in gas in lower flame till oil separate from that.This time add tamarind paste along with required water. Allow to boil for  10 mints till  kuzambu  gets  ready. Remove  from  the  gas  and  garnish  with  chopped coriander leaves. Serve hot  with  steamed rice,  idli  and  dosa.

Thursday 12 July 2012

Sooji rawa upma



Ingredients :

  • Sooji rawa - 1 cup [ lightly roasted ]
  • Water - 2 1 / 2 to 3 cups
  • Oil 3 tbl. sp.
  • Salt - as required
  • Ghee - 2 sp
  • Mustard seeds - 1/ 2 sp
  • Urad dal - 1 / 2 sp
  • Channa dal - 1 / 2 sp
  • Green chilies - 1 [ finely chopped ]
  • Curry leaves - chopped
  • Red dry chilli - 1 [ broken into pieces ]
  • Fried cashewnuts - few [ broken in to pieces ]

Method :
Heat oil in kadai, and add mustard seeds. when it splutters add urad dal, channa dal, green chillies, red chilli, and curry leaves.When dal change in colour, add water and salt. When water starts boiling add rawa little by little in sprinkling type. Stir continuously. Simmer the gas and stir till all the water is absorbed. Then add ghee, mix well and close with a lid keeping the gas in sim. After 5 mints remove from the gas and add fried cashewnuts, mix well and change into a casarolle and serve hot with coconut chutney.
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Thur uppuma

Procedure for making thur rawa:

Mix four cupsof raw rice with 1/ 2 cup of  red gram dal. [ thur ] grind it till fine rawa consistency. Preserve in airtight container. Use wherever required. [ its stays good for 2 to 3 months ]


Ingredients :

  • Thur rawa - 2 cups [ heaped ]
  • Green chillies - 8 to 10
  • Grated fresh coconut - 1 1/ 2 tbl. sp
  • Water - 3 1 / 2 cups
  • Salt - as required
  • Oil - 3 tbl. sp.
  • Fresh ghee - 1 sp

For seasoning :
  • Mustard seeds - 1 / 2 sp
  • Black gram dal - 1 / 2 sp
  • Bengal gram dal - 1 / 2 sp
  • Broken red chillies - few
  • Curry leaves - little

Method :

[ easy method using pressure pan or cooker ]

First heat oil in pressure pan, add seasonings and slit chillies. Then pour measured water with  salt and coconut. Add one teaspoon ghee and mix well. Close the lid and wait for 3 whistle to come. Switch off the gas. After 5 mints open it and garnish with curry leaves. Serve hot with pickle.

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Curd uppuma


Ingredients :

  • Raw rice - 2 cups
  • Coconut - 1 [ medium sized ]
  • Green chillies - 10
  • Sour curds - 2 cups
  • Salt - as required
  • Finely cut onions- 1/ 2 cup [ optional ]
  • Curry leaves - few
  • Oil - 5 tabl. sps.

For seasoning :
  • Mustard seeds - 1 / 2 sp
  • Black gram dal - 1 / 2 sp
  • Bengal gram dal - 1 / 2 sp

Method :

Soak rice for 2 hours and grind it to coarse rawa consistency with green chillies and grated coconut. Then add sour curd and salt.  Make it thin like dosa batter consistency. Then heat oil in a heavy  curved pan, add seasonings curry leaves and onion. When onion fried add ground paste and stir constantly in medium flame till it is cooked. When oil separates from uppuma remove from the gas. Enjoy your curd uppuma.

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Arasi upma [ rice rawa ]

 Ingredients :

  •  Good quality raw rice - 1 cup
  •  Toovar dal - a handful
  •  Water - 3 to 3 1/ 2 cups
  •  Oil - 1 / 2 cup
  •  Mustard seeds - 1/ 2 sp
  •  Urad dal - 1 / 2 sp
  •  Channa dal - 1/ 2 sp
  •  Dry red chillies - 2 [ broken ]
  •  Curry leaves - few 
  •  Salt -  as required
  •  Asafoetida - 1/ 4 sp
  •  Fried cashewnuts - 1tabl. spoon [ broken ]
Method :
Powder rice and toovar into fine rawa and keep aside. Then heat 1 / 2 cup of   oil  in a pressure cooker, add mustard seeds. When it splutters add urad dal, channa dal and asafoetida. When the dal becomes golden in colour add broken chillies, curry leaves and remove from the gas. When slightly cooled, add 3 to 3 1 / 2 cups water, salt and allow to boil.  When it comes to boil switch off the gas, and add rice rawa in a sprinkling type gently and stir well .[ so that no lumps will be formed ] Then close the lid of pressure cooker and cook as you cook the ordinary rice. When 2 whistle comes keep the flame in sim for 10 mints.And then remove from the gas.Open the cooker and add cashewnuts fried in ghee.Serve hot with vatral kuzambu or venthaya kuzambu etc.You can make wheat rawa uppumma in the same method. Arisi upma can be made without toovar dal also.

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Bread upma


    Ingredients :

  •      Bread - 1 family pack
  •      Beaten curd - 1 cup
  •      Salt - as required


   For seasoning :

  •    Oil - 2 table spoon
  •    Mustard seeds - 1/ 2 sp
  •    Urad dal - 1/ 2 sp
  •    Channa dal - 1/ 2 sp
  •    Green chillies 3 [ finely chopped ]
  •    Onion - 2 [ finely chopped ]

  Method :

Cut the bread into small pieces and keep in a bowl. In the beaten curd add very little salt. [ as bread already has salt in it. ] Put the bread in it and keep for 20 mints. Then heat oil in a frying pan, add mustard seeds. When it crackles add urad dal, channa dal, finely chopped chillies. When dal changes in colour add onion pieces and fry till it transparent. That time add bread pieces, mix well, and fry till it is almost crisp.Add a few more teaspoon oilif necessary. Remove from the fire and serve hot with tomato sauce.

Uppuma varieties [ lapsi pulli uppuma ] [ wheat rawa ]


 Ingredients :

  • Lapsi rawa [ wheat rawa mediumsize ] - 1 cup
  • Grated fresh coconut - 1 tbl. sp.
  • Water - 3 1 / 2 cups
  • Salt - as required
  • Tamarind paste [ or ] ready vatha kuzambu paste - 1 tsp.
  • Till oil - 3 tbl. sp.
  • Turmeric powder - 1 / 2 sp
  • Sambhar powder - 1 sp

For seasoning:
  • Mustard seeds - 1/ 2 sp
  • Black gram dal - 1 / 2 sp
  • Bengal gram dal - 1 / 2 sp
  • Curry leaves - little
  • Asafoetida - a pinch
  • Broken red chillies - few


Method :

[ Easy method is using pressure pan or cooker ]

Wash and soak the rawa for 5 mints.
Heat oil in pressure cooker, and add seasoning and wait for a second till it changes into gloden brown, and pour water to that along with tamatind paste, salt, turmeric, asafoetida, sambhar powder, fresh coconut, curry leaves. When it starts boiling reduce flame, and mix well. Cover with a lid and keep weight immediately.Cook in completly reduced flame for 5 to 8 mints. Or if 2 sound comes switch off the gas.After  10 mints open the cooker and add a teaspoon of fresh ghee and mix well. Garnish with curry leaves. Serve hot with pickle and fried papad.




Thursday 5 July 2012

Potato rolls













Ingredients :
For the dough :

  • Maida - 1 cup [ full ]
  • Fine rawa - 1 / 4 cup
  • Oil - 3 tsps.
  • Salt - 1 / 2 tsp.

For the masala :
  • Potatoes - 1 / 2 k. g.
  • Finely chopped onions - 2 tbl. sps.
  • Finely chopped coriander leaves - 2 tbl. sps.
  • Ginger green chilli paste - 1 tsp
  • Dry mango powder [ am- chur ] - 1 / 2 sp
  • Turmeric powder - 1 / 2 sp
  • Red chilli powder - 1 / 2 sp
  • Garam masala powder - 1 / 2 sp
  • Salt - as required
  • Oil - for frying

Make into paste :
  • Maida - 2 tbl. sps.
  • Water - 4 tab. sps.

Method :

Take one basin and mix maida, rawa, oil and salt, using enough water to kneed a smooth dough. [ like chappathi dough ] and keep closed. Then boil potatoes in pressure cooker. Peel skin and mash coarsely. Add other raw ingredients and mix well. Make medium size balls from the dough. Sperd like puries. Place filling lengthwise [ spoon full ] on that puri at one corner leaving little gap behind. Gently roll from that corner to other end.Seal with maida paste at the end and sides of the roll. Make all the rolls in same way and deep fry till crisp and golden brown. While serving cut the rolls in to two or three pieces. Serve hot with tomato ketchup or sweet chutney.