Thursday, December 30, 2010

CASHEW AND COCONUT BURFI RECIPE| EASY SWEETS RECIPES

Coconut -cashew burfi 
 After a break i am again to celebrate New Year 2011, with a sweet recipe. We had a great vacation with our family and  to add more joy we had a bloggers meet in Chennai and it was nice to fellow bloggers in person.
This recipe i learnt from my MIL . She welcomes us with this sweet  whenever we go to India. I wanted to try this on my own this time and i made this under her supervision and it came out really well.You can make this sweet for Diwali too. In our home, this cashew coconut burfi is the first one which will be prepared for Diwali.

Friday, December 10, 2010

RAVA IDLI RECIPE| INSTANT RAVA IDLY RECIPE


Rava idli
  
I am not a great fan of Rava idli , but a year back when our relatives visited here i made rava idly for them since they loved the soft and spongy rava idlies a lot and i also enjoyed it. I tried this from Raks, and my relatives were totally impressed with the outcome and after that i tried this for many more times. When i made this few weeks back, i decided to blog this recipe of Rava Idli.
This measurement yields approximately 4-5  Rava idlis. Check out my Poha idli  and oats idli. Rava idli tastes great with potato masala. Check out my chutney recipes too.

Tuesday, December 7, 2010

ALOO GOBI/NO ONION NO GARLIC

 

  This recipe i tried when i had guests during navaratri, and one of the friend in the group,does not take onion or garlic. I made rotis ,dal and this aloo gobi without adding onion,instead i added a bunch of coriander leaves and cumin seeds. Our guests enjoyed this a lot and my daughter who always hates onions loved this version a lot.

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INGREDIENTS

CAULIFLOWER 1 NO
POTATO 1 NO
CUMIN SEEDS 1/2TSP
SAMBAR POWDER 1 TSP
SALT AS NEEDED
CORIANDER LEAVES 1 BUNCH
OIL 2 TSP
TURMERIC POWDER A PINCH

 

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METHOD:

  • Cut the cauliflower into big pieces.

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  • Boil the potato and peel the skin.

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  • Chop the coriander leaves very finely.
  • Wash the cauliflower and microwave for 5 minutes.
  • When it is done add the potato(cut into cubes) ,cumin seeds and coriander leaves to this .

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  • Heat a kadai and add the oil.
  • Add the aloo, gobi,coriander and cumin seeds mixture to this and stir well.
  • Add sambhar powder and salt as needed.
  • Cook in medium heat for 7-9 mins.

IMG_4920

 

  • Serve with rotis/naan/rice.
  • We had this time with hot steamed rice and Garlic rasam.

aloo gobi-1

Thursday, December 2, 2010

LENTIL SOUP RECIPE

Low calorie and Healthy Soup
     For the past one week it was raining heavily here and i am down with severe throat pain and headache. Today i wanted to make some some soup and i tried this soup from tarla dalal recipe book, and it came out very well. This soup was very filling and i didnt feel like having dinner after i had this yummy soup. According to the recipe the soup was made with masoor dal, since i have never used masoor dal  , i dont have masoor dal at home. I replaced that with yellow moong dal.
Lentil soup

INGREDIENTS:
MOONG DAL 1/2 CUP
BIG ONION 3 NO
TOMATOES 3 NO
GARLIC PODS 4-5
REDCHILLI POWDER 1/4 TSP
OIL 1/4 TSP
SALT AS NEEDED
STEAMED RICE 1 TSP
LEMON JUICE 1/2 TBLSP
lentil soup

METHOD:
  • Soak moong dal in water for 10 mins.
  • Cut the onion and tomatoes into big pieces.
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  • In a pressure cooker, add oil and add the onions.
  • Saute for 2 mins.
  • Now add the tomatoes and garlic and saute for 2 mins.
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  • Now add the red chilli powder and salt to this.
  • Add the moong dal now.
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  • Add 4 cups of water and pressure cook till 3 whistles.
  • When it is done allow this to cool.
  • Grind this in a mixie and bring it to a nice boil.
  • Add lemon juice to this,after switching off the stove.
  • Just add while serving.(This is Optional).

 lentil soup

Monday, November 29, 2010

DUM ALOO/SIDE DISH FOR ROTI

   Dum aloo  recipe i wanted to try for a long time and when i saw cute little baby potatoes in the market i bought it without giving any second thought to try Dum Aloo. For this i highly recommend the usage of tomato puree since it gives a great taste and nice colour.
dum aloo 3

INGREDIENTS:
BABY POTATES 10 NO
TOMATO PUREE 1/2 CUP
ONIONS 1NO..
RED CHILLI POWDER 2 TSP
EVEREST KITCHEN KING MASALA 1/2 TSP
CORIANDER POWDER 1/2 TSP
GINGER GARLIC PASTE 1/2 TSP
FENNEL POWDER 1/2 TSP(OPTIONAL)
YOUGURT 1/2 CUP
FULL CREAM MILK/CREAM 1/4 CUP
CORIANDER LEAVES FEW
OIL 2 TBLSP
SALT AS NEEDED

aloo dum 2
METHOD:
  • Boil the potato and peel the skin. the potaoes should be firm. Do not over cook.
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  • Chop the onions finely.
  • Heat a kadai and add the ginger garlic paste and saute for few minutes till the raw smell goes off.
  • Now add the onions and fry till they turn pink.
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  • Add the tomato puree to this and mix well.
  • Add the chilli powder, coriander powder, masala powder and salt to this.
  • Adding fennel powder is optional. But if you have do add this it will give a nice flavour to the gravy.
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  • Add the yogurt and give it a nice boil.
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  • Now add the potatoes to the gravy. Before adding potatoes to the gravy prick the pototoes with skewers or fork.
  • This helps the masala to go inside the potatoes.
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  • Close the gravy with lid and keep it in a low flame.
  • Stir in between. Keep in the flame for 5 mins.
  • Add the milk/Cream to this and mix well..
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  • Garnish with coriander Leaves.
  • Enjoy hot with Roti/Peas Pulao.dum aloo 1

Note.
  1. While boiling the potatoes do not  add any water. Just pressure cook them for 3 whistles by keeping it in a vessel.
  2. Add half salt to the potatoes while cooking.
  3. If you are using cream add 2 tblsp of cream.
 

Tuesday, November 23, 2010

BEANS CURRY

    This version of beans curry is very simple and  sometimes when i feel lazy to  make Parrupu Usili i make this as an accompaniment for Morkuzhambhu. With the addition of dal in this curry, it makes the curry more healthier.

beans curry

INGREDIENTS:

BEANS(CHOPPED) 2 CUPS
COOKED TOOR DAL 2 TBLSP
GRATED COCONUT 2 TSBLP
OIL 1 TSP
MUSTARD SEEDS 1/2 TSP
URADDAL 1TSP
CHANNA DAL 1TSP
RED CHILLI 2 NO
SALT AS NEEDED

beans curry

METHOD:

  • Heat a kadai and add the oil to it.
  • When it is becomes hot, add the mustard seeds,uraddal,channa dal and redchillies.
IMG_3585 IMG_3586
  • When it splutters, add the chopped beans to this.
  • Add salt and stir well.
  • Sprinkle  little water to this.
  • When the beans gets cooked add the cooked toor dal and mix well.
  • Add the grated coconut to it , mix it nicely and switch off the stove.
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beans curry

Thursday, November 18, 2010

PORI URUNDAI RECIPE | KARTHIGAI PORI URUNDAI

    Pori urundai we always make for karthigai deepam, i am sharing the recipe of PORI URUNDAI today.
For Karthigai deepam, we also make Paruppu Payasam,and appam. Check my complete collection of Karthigai Deepam recipes . Follow Jeyashri's kitchen on facebook for latest updates.

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INGREDIENTS:  YIELDS: 14 BALLS

PORI(PUFFED RICE) 3 CUPS
JAGGERY 1 CUP
DRY GINGER 1/4 TSP
ELACHI POWDER 1/4 TSP
COCONUT PIECES 2 TBLSP
GHEE 1 TBLSP
WATER 1/2 CUP
METHOD:
  • In a kadai, add ghee and fry the coconut pieces until golden brown.
  • Keep it aside.
  • Melt the jaggery in water and filter it to remove impurities.
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  • Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.
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  • Take a little water in a small bowl. This is to check the consistency of the jaggery.
  • Just add a few drops of nicely boiling jaggery into the water.
  • Add the dry ginger powder and elachi powder at this stage.
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  • If you could able to make it a hard ball,then switch off the gas.
  • Otherwise allow it to boil till u reach the consistency.
  • Keep the pori in a wide bowl and pour the jaggery to it.
  • Mix it nicely with a ladle.
  • Greese your hands with a drop of ghee and make it balls when it is warm.
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  • This measurement yielded me approximately 14 urundais.

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Sunday, November 14, 2010

AKKARAVADISAL

   This is  a sweet dish which i wanted to try for a long time. Finally i made it this weekend and it came out very nice and i love the creamy texture of the dish.

IMG_4266

INGREDIENTS:

RAW RICE 3/4  CUP
MOONG DAL 1/4 CUP
WATER 4 CUPS
MILK 3 CUPS
SUGAR 1 CUP
GHEE 2 TBLSP
CASHEW NUTS 10 NOS.
ELACHI POWDER A PINCH
EDIBLE CAMPHOR(PACHHA KARPOORAM) A PINCH(OPTIONAL)

I didnt use the pressure cooker method, though i used a pressure cooker, instead of a heavy bottomed kadai.

METHOD:

  • Wash the rice and moongdal and soak it in 3 cups of water for 1/2 an hour.
  • In a heavy bottomed kadai/pressure cooker, add a tsp of ghee and fry the cashew nuts till it turns into a nice golden colur.
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  • When it is done keep it aside and add the rice and moongdal (keep the water aside)
  • Fry for a minute
  • Add the water and milk to this.
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  • Allow it to cook, by stirring in between.
  • Allow the rice and dal to cook very nicely.
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  • In a  kadai add the sugar and add 2 tblsp of water.
  • When it comes to one string consistency switch it off and transfer the sugar syrup to the cooked rice and moong dal .
  • Add ghee and the fried cashew nuts , elachi powder and mix well.
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  • IMG_4264 If using pachha karporam add it at the last stage and mix well.

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Note:

  1. Sugar can be replaced with jagerry also.
  2. You can also keep the rice and moongdal in a vessel and pressure cook it.
  3. If  you are cooking in a pressure cooker, keep the mixture in a big vessel ,otherwise the milk will come out and the rice wont get cooked.