Tuesday 11 December 2018

Arapuli Kozhambu








Ingredients:
  • Vegetables (Brinjal, Red pumpkin & vazhakkai) - 1 cup
  • Tamarind paste - 2 tsp
  • Sambhar powder - 1 1/2 tsp
  • Salt - As required
  • Asafoetida - 1/4 tsp
  • Jaggery - little
  • Seasame oil - 2 tbsp
  • Curry leaves - little


Boil either channa or rajma or moong dal.


For grinding:
  • Urad dal - 2 tsp (Fry till nice aroma comes)
  • Dry red chilli - 4-5
  • Grated coconut - 1/2 cup


Fry the above 3 in a seasame oil to golden brown. Grind to a smooth paste in a mixer & keep aside.


For seasoning:
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp
  • Dry red chilli - 1 (broken)


Method:
  • Take a vessel & add tamarind paste, sambhar powder, jaggery, salt, turmeric, vegetables, required water & allow them to boil till the vegetables are completely boiled.
  • Then add boiled pulses, ground masala, mix well & allow to boil for 10 mins.
  • Before removing from the gas, add the seasoning to that.
  • Garnish with curry leaves.

Thursday 6 December 2018

Murugal Dosai







Ingredients:

  • Idli rice - 1 cup (boiled rice)
  • Raw rice - 1 cup
  • Urad dal - 1/2 cup
  • Tuvar dal - 2 tbsp
  • Poha - 1/4 cup
  • Methi seeds - 1/4 tsp
  • Salt - As required
  • Ghee & oil together - As required


Method:

  • Wash rice & dal 2-3 times & soak all the ingredients together for 4 hours.
  • Then grind in mixer adding little water to a fine paste.
  • If the same is grinded in mixer, it will take time & you need to grind in 2-3 batches.
  • Add salt to the batter & mix well.
  • Keep it for fermentation for 10 hours.
  • The batter would have almost doubled after fermentation.
  • If the batter is too thick, add 1/2 cup of water. 
  • Keep the tawa on the gas, pour the batter & make the dosa.
  • Your tasty & crispy dosa is ready.
  • Serve with chutney & sambhar.

Saturday 24 November 2018

Lachha Paratha







Ingredients:

  • Wheat flour - 1 cup
  • Maida - 1 tbsp
  • Salt - As required
  • Baking soda - A pinch (Optional)
  • Oil - 2 tbsp
  • Water - Enough for kneading


Method:

  • First take a bowl, add flour, maida, salt, oil & mix well.
  • Now add required water to knead a smooth & soft dough.
  • Cover & keep aside.
  • After half an hour, take a large size ball, roll & flatten it.
  • Dust some wheat flour.
  • Roll it into thin circle like a chapathi.
  • Grease the chapathi with oil & sprinkle wheat flour over it.
  • Now start creating pleats by folding with the help of the fingers. Stretch the pleated dough as much as possible. 
  • Secure the end by pressing gently.
  • Take the rolled ball & dust with some flour & start making thin circle.
  • Heat tawa & place the paratha.
  • After a minute, flip off & cook the other side.
  • Once you witness brown spots on both the sides, pour some oil on both the sides.
  • Your yummy paratha is ready.
  • Serve with any subji.

Sunday 18 November 2018

Aaloo Paneer Kofta Biryani















Ingredients:

  • Basmati rice - 2 glasses (Soaked in water for 20 mins)
  • Grated Paneer - 1 cup
  • Aaloo (Boiled) - 2 to 3 (peel & mashed)
  • Salt - As required
  • Cashew & Resins - 1 tbsp
  • Turmeric - 1/4 tsp
  • Red chilli powder - 1 1/2 tsp
  • Sugar - 1/2 tsp
  • Fresh cream - 2 tbsp
  • Oil - As required
  • Carrot - 1 (peel & cut into very thin lengthy pieces)
  • Onion - 1 big (cut into thin lengthy pieces)
  • Fried onion - 1 tbsp
  • Methi leaves - 1/4 cup.


Method:

  • First take one plate, add grated paneer, mashed aaloo, cashew, resins & salt & mix gently.
  • Then make square or round shape & keep aside.
  • Then take a kadai & add enough oil.
  • When the oil becomes hot, deep fry the paneer, boiled aaloo, till they turn into golden brown & keep aside.
  • Then take a pressure pan & add oil.
  • When the oil becomes hot, add the seasoning (Cinnamon, cloves, cardamom & bay leaf).
  • The add onion, carrot, methi leaves, salt & stir well.
  • Till the methi leaves shrink nicely, now add other dry masalas & mix well.
  • Then add soaked rice, fresh cream, fried onion along with 1/2 glass of water.
  • Close the cooker.
  • Wait for 2 whistles to come.
  • Then remove from the gas.
  • After the pressure goes, open & add the fried koftas to that.
  • Enjoy the biryani.
  • Serve with raitha.

Friday 16 November 2018

Kalyana Vatha Kuzhambu - Different Type









Ingredients:
  • Sambhar Onion - 1 cup
  • Papdi ( avaraikai ) - 1 handful
  • Tamarind paste - 1 1/2 tsp
  • Turmeric - 1/2 tsp
  • Sambhar powder - 1 1/2 tsp
  • Salt - As required
  • Jaggery - 1 small lemon size

For grinding masala:
  • Coriander seeds - 1 tsp
  • Channa dal - 1/2 tsp
  • Cumin seeds - 1/4 tsp
  • Small onion - 1 hand full

Fry all the ingredients & grind to a smooth paste & keep aside.


For seasoning:

  • Sesame - 2 tbsp
  • Mustard seeds - 1 tsp
  • Channa dal - 1 tsp
  • Curry leaves - few


Method:
  • First take a vessel & add sesame oil.
  • When it becomes hot, add the seasoning.
  • When the seeds pop & the dal changes its color, add small sliced onionand papdi
  • Stir in low flame & add tamarind paste along with required water.
  • Add the dry masalas.
  • Allow to boil for 10 mins till the raw smell goes.
  • Then add the ground masala & mix well.
  • Allow to boil for 5 mins.
  • When the kuzhambu gets ready, garnish with curry leaves & coriander leaves.
  • Before removing from the gas, take 1/2 tsp mustard seeds & methi seeds, make powder & add it to the kuzhambu.
  • On the top, finely add a tbsp of sesame oil.
  • Your kuzhambu is ready.

Tuesday 13 November 2018

Chetinadu Takkali Kurma.







Ingredients :


  • Red tomatoes - 10 [ chopped ]
  • Cinnamon - 2 small pieces
  • Poppy seeds - 1 tsp
  • Mustard seeds - 1 tsp
  • Oil - 2 tbsp
  • Cashews  - 8 to 10
  • Garlic flakes - 2
  • Fennel seeds [ sombu ] - 1/2 tsp
  • Grated fresh coconut - 1/4 cup
  • Salt - as required
  • Green chili - 2
  • Onion - 1 [ big ]


Method :

First chopped  the tomatoes. Peel and cut onion in lenth wise. Then grind coconut, poppy seeds, cashews, cinnamon, fennel seeds, green chili and garlic to a smooth paste and keep aside.  Then take a kadai, add oil.  When the oil becomes hot, add mustard seeds.  Wait for a second, and add onion fry for 2  minutes till it change in colour then add tomatoes. Stir well till tomatoes becomes soft.  Now add ground masala along with water. Allow to boil for 5 minutes more. Add required salt  your tasty kuma is ready. Serve with roti and paratha.

Monday 12 November 2018

Papad Paratha









Ingredients:
  • Urad dal papad - 2
  • Salt - As required
  • Red chilli powder - 1/2 tsp
  • Ghee or oil - 1/2 tsp
  • Wheat flour - 2 cups
  • Oil - As required
  • Chat masala - 1/4 tsp

Method:
  • First prepare dough with little normal paratha & keep aside
  • Then take the papad, roast  it in the gas & keep aside
  • Then powder the papad & into the powder, add ghee, red chilli & mix well
  • Your stuffing is ready
  • Then remove on small ball from the dough, spread & stuff the papad powder, make it round again like a paratha & roast it in hot tawa on both the sides
  • Serve with curd