Thursday 31 October 2019

Brinjal Drumstick Thokku










Ingredients :


  • Drumstick  - 3 to 4 [ cut in to 1/2 inch pieces ]
  • Brinjals - 2 to 3 [ cut into small pieces ]
  • Onion  - 2 [ peel and chopped ]
  • Tomatoes - 2 [ chopped ]
  • Ginger garlic paste - 1/2 tsp
  • Red chili powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Salt - as required
  • Oil - 2 tbsp
  • Sugar - 1/2 tsp
  • Tamarind paste  1/2 tsp


For seasoning :

  • Musted seeds - 1 tsp
  • Curry leaves - few


Method :

Boil drumstick pieces and remove the plup and keep aside.  Then take a kadai, add oil. When the oil becomes hot, add seasoning wait for a second and add chopped onion fry for a minute and add ginger garlic paste stir nicely. Then add chopped  tomatoes, brinjals and  tamarind paste. Mix well and add salt, turmeric, red chili powder and sugar.  Add little water and close with the lid, After 5 minutes open the lid and stir well then add the drumstick plup and mix well check the salt keep the flame low in between stir when the oil comes out add curry leaves and remove from the gas. Serve with  rice , roti, and  dosa.







Roasted Gram Chakli


Ingredients :

  • Roasted gram dahl powder - 1/2 cup [ pottu kadalai ]
  • Rice flour - 1 cup
  • Ajwan or jeera - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Salt - as required
  • Oil - enough for frying


Method :

Mix all ingredients and make a soft dough. Mean time keep oil in the kadai, when it's becomes hot [ keep the flame medium ]  while kneeding  dough add little hot oil [ 1 tbsp ]. Put the dough in chakli maker, and make chakli and drop it  in the  oil.  Fry the chakli  till it's change in to gloden brown. Remove and place them on a obsorbed  paper to  get rid  of excess oil. When  it's become cool store it air- tight  container.

Friday 25 October 2019

Dodha Barfi











Ingredients:

  • Mawa (Unsweetened Koya) - 1/4 kg
  • Paneer - 1/4 kg
  • Powdered sugar - 450 gms
  • Milk - 2 tbsp
  • Baking powder - 1/2 tsp
  • Cocoa powder - 2 tbsp
  • Ghee - 2 tbsp
  • Grated nuts - little


Method:

  • First take one kadai & add ghee.
  • When it melts, add mawa & stir nicely.
  • Then add grated paneer & mix well.
  • Pour milk so that both will mix well nicely.
  • Then add baking powder & stir nicely (non-stop) so that it will raise nicely. 
  • When it becomes normal, add sugar & mix well till the barfi becomes thick.
  • Ensure that barfi doesn't stick to the pan.
  • Then add cocoa powder & mix well.
  • Place the aluminium foil paper (without pressing the paper) on the tray & finely pour the mixture. 
  • Garnish with grated nuts.
  • When it becomes cool, cut it into pieces.

Tuesday 15 October 2019

Sambhar (No Onion No Garlic) for Rice












For sambhar masala:
        Coriander seeds_ 1 tbsp
  • Methi seeds - 1/4 tsp
  • Red chilli - 4-5
  • Urad dal - 1 tbsp
  • Cumin seeds - 1/4 tsp
  • Oil - 1/2 tsp

Fry all the ingredients along with coconut & grind into a course  powder. Fry the coconut into light brown without oil & grind together).


Ingredients:
  • Cooked tuvar dal - 1 cup (mashed)
  • Tamarind paste - 1/2 tsp
  • Salt - As required
  • Jaggery - Little
  • Brinjal - 2-3 (Cut into pieces)
  • Curry leaves - little
  • Turmeric - 1/2 tsp

Method:
  • Take a vessel & add 2 cups of water, green chilli (slit), brinjal, turmeric, salt, tamarind, jaggery & allow them to boil.
  • When the brinjal becomes soft, add the cooked dal, ground masala & required level of water.
  • Adjust salt & allow to boil for 5 more mins.
  • Then season with mustard seeds, dry red chillies & curry leaves in oil.
  • Add it to the sambhar.
  • Serve with rice along with roasted papad & curry.