Ganesh Chaturthi 2017 - Aug 25 - for more recipes click here
PARUPPU POORNAM KOZHUKATTAI modakam with video paruppu poornam kozhukatai fried modakam ellu kozhukattai DRY FRUITS MODAKAM Somasi
ULUNDU KOZHUKATTAI Kozhukattai maavu modakam using mould ammini kozhukattai with toor dal SUNDAL Moong dal modakam sesame ladoo

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.
IMG_4620
  • 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.
IMG_4628
  • 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.
IMG_4640
  • Add the yogurt and give it a nice boil.
IMG_4642 
  • 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.
IMG_4645
  • 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..
IMG_4646
  • 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.
IMG_3588 IMG_3592

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.

IMG_4524

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.
IMG_4476 IMG_1931_edited-1
  • Now in the same kadai, add the coconut pieces and the filtered jaggery water and bring it to boil.
IMG_4487 IMG_4488
  • 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.
IMG_4489 IMG_4490
  • 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.
IMG_4492 IMG_4493
  • This measurement yielded me approximately 14 urundais.

IMG_4507

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.
IMG_4242 IMG_4244

  • 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.
IMG_4246 IMG_4247

  • Allow it to cook, by stirring in between.
  • Allow the rice and dal to cook very nicely.
IMG_4257 IMG_4260

  • 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.
IMG_4252 IMG_4256

  • IMG_4264 If using pachha karporam add it at the last stage and mix well.

IMG_4274

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.

Wednesday, November 10, 2010

PAV BHAJI

   Finally i am back after deepavali. The festival went on so good  and this time i wanted to share with you all a famous street food PAV BHAJI. This is my daughter’s favourite and i learnt this from my  cousin very long back.

This time i couldn’t able to click the pictures properly, since the weather was so bad on the day i made this. But i bet this recipe turned out very awesome and we all enjoyed it for breakfast.

Picture Updated

pav bhaji

Since we don’t get pav buns here i made with the Burger buns.

Ingredients for Masala:

CARROTS 1 NO.
GREEN PEAS 1/2 CUP
ONIONS 3 NOS.
TOMATOES 3 NOS.
BOILED POTATO 1 NO.
CAPSICUM(CHOPPED) 1 TBLSP
GINGER 1 SMALL PIECE
GARLIC 5 NO
GREEN CHILLI 1 NO
REDCHILLI POWDER 1/2 TSP
PAV BHAJI MASALA 1 TSP
OIL 1 TBLSP
BUTTER 1 TSP
SALT AS NEEDED
CORIANDER LEAVES 2 TBLSP

pav bhaji

METHOD:

  • Chop the carrots into small pieces and cook this with green peas in a kadai.
  • You can also microwave them till it becomes soft.
  • Grind the garlic, ginger and chilli in a mixie.
  • Boil the potato and peel the skin.
IMG_3810 IMG_3812

  • Chop the onions  and tomatoes very finely .
  • Heat a kadai with oil and add the ginger garlic and chilli paste to this.
  • Add the onions and saute till it turns pink.(Keep a hanful of chopped onions separately for garnishing)
  • Add the tomatoes to this.
IMG_3818 IMG_3820

  • Add the pavbhaji masala,redchilli powder and salt to this and saute well.
  • When the masala gets mixed with the tomatoes ,add the cooked carrots,green peas and potatoes to it.
IMG_3821 IMG_3822

  • Mash it nicely (i mashed it using the wooden whisk)
  • When it boils add the butter on the top of it.
IMG_3824 IMG_3832

  • In a kadai, add the finely chopped capsicum and the masala and garnish with coriander leaves and onions.
IMG_3833 IMG_3838

FOR THE BUN:

  • Cut the bun into 2 pieces and sprinkle the pavbhaji masala on both the sides.
  • In a tawa, just a little butter and toast the buns till golden brown.

IMG_3840-1

  • If you want you can add a tsp of lemon juice to it while serving.

pav bhaji