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Tuesday, September 28, 2010

THAKKALI THOKKU(TOMATO PICKLE) | THAKKALI THOKKU RECIPE

      Though i used to make pickles when i was in India, this is the first time i am making pickles after coming to singapore. Tomato thokku , i learnt from my cousin as she makes it often for her kids who love this the most. Madhu and Nivi, this post specially comes for you.
Tomato pickle 3

INGREDIENTS:
TOMATO(MEDIUM SIZED) 10 NOS.
SAMBAR POWDER 4 TSP
CHILLI POWDER 1 TSP
JAGGERY 1/4 TSP
SALT AS NEEDED
SESAME OIL 4 TBLSP
MUSTARD SEEDS 1/4 TSP
ASFOETIDA 1/4 TSP
FENUGREEK SEEDS 1/4 TSP
CURRY LEAVES FEW

thakkali thokku 2


METHOD:
  • Wash to the tomatoes and cut them into four pieces.
  • Put it in a mixie and make them into puree.
IMG_2763 IMG_2765
  • In a kadai, add oil and throw in the mustard seeds, feneugreek seeds,curry leaves(i didnt have stock ,so didnt use)and asfoetida powder.
  • When the mustard seeds splutter,add the tomato puree to it and add the chilli powder, sambhar powder ,salt and jaggery to it.
  • Mix well.
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  • Keep the flame in low for 15- 20 mins, stirring in between.
  • When the gravy thickens and leaves oil on the sides, switch off the flame
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  • When it is cool, transfer it to an airtight bottle.
  • Add a tsp of sesame oil on the top of this.
  • Keep in the fridge and can use this for a month.
tomato thokku 1

Note:
  1. Instead of using chilli powder and sambhar powder, you can use red chilli powder only.
  2. Whenever you take the pickle from the container,use a dry spoon.

Wednesday, September 22, 2010

ALOO PARATHA

        Some dishes we love to eat and some dishes though we do not like to eat, we make for our family members, some dishes we love to make also. Aloo paratha, is the one which i  always love to make(of course to eat),and thankfully my hubby and kids love this. this time i like to share my own version of making this paratha, which i learnt from my friend long time back.
aloo paratha
INGREDIENTS:
BOILED POTATO 2NO
ONION 2 NOS
SAMBHAR POWDER 1 TSP
GARAM MASALA POWDER A PINCH
GINGER GARLIC PASTE 1/4 TSP(OPTIONAL)
OIL 1TBLSP
WHEAT FLOUR 2 CUPS
SALT AS NEEDED
WATER TO KNEAD THE DOUGH
CORIANDER LEAVES FEW
CUMIN SEEDS 1/4 TSP
LEMON JUICE 1/2 TSP

Check out the video of How to make aloo paratha perfectly


aloo paratha
METHOD:
  • Cut the onions into very fine pieces.
  • Mash the bolied potatoes using a fork,and add the cuminseeds to it and mix well.
  • Heat oil in a kdai and saute the onions for 2 minutes
  • Add the mashed potato mixture to this and mix well.
IMG_2647 IMG_2648
  • Add the sambhar powder , salt and garam masala to this and mix well.
  • Add the chopped coriander leaves.
  • Mix well and keep it in low flame for 2-5 mins.
  • Allow it to cool and add the lemon juice.
IMG_2654
  • Knead the whole wheat flour with water to a make the dough for outer layer.
  • Take a small ball sized dough and roll it into a thick roti.
  • Place a tblsp of masala on the top of this.
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  • Close the mixture with the edges like this.
IMG_2657
  • Roll it gently again,by dusting it with flour.
IMG_1872
  • Heat a tawa,and put the rolled parathas on the tawa.
  • When it is done on oneside, flip it over.
  • When it is done,you will get nice golden colur on the outer layer),add a drop of oil to it.(I normally don’t add)
  • If you  want you can add  ghee/ butter also.
IMG_1875 IMG_1876
  • Serve hot with pickle or curd.
aloo paratha
NOTE:
  1. You can replace sambhar powder with finely chopped green chillies.
  2. You can also add scrambled paneer to the aloo mixture for stuffing.
  3. If you are adding oil to parathas, add after they are completely cooked on both sides.
  4. Do not make the paratha,when the mixture is hot, the parathas will not come out nicely.

Saturday, September 18, 2010

PARRUPU THOGAIYAL

  This thogaiyal is my favourite one and i love to have this with hot plain rice or for Vathakuzhambu sadam.

IMG_2069-1

INGREDIENTS:

TOOR DAL 1/2 CUP
PEPPER 1/4 TSP
REDCHILLIES 2 NO
COCONUT SCARPPED 2 TBLSP
SALT AS NEEDED
ASAFOETIDA A PINCH
OIL FEW DROPS
GARLIC 1 POD(OPTIONAL)

thogaiyal

METHOD:

  • In a kadai, add few drops of oil and throw in the toor dal,rechillies, pepper and asfoetida.
  • Saute well, and take care not to get it burnt.
  • when it is done, soak this in a cup of water for 1/2 an hour.
IMG_2062 IMG_2064

  • After 1/2 an hour ,drain the water and transfer it to the mixie jar.
  • Add coconut and salt to it and grind it into a smooth paste,by adding very little water to it.
  • If ur adding garlic , add it while grinding.
  • It tastes yummy with Rasam sadam too.

IMG_2068

Sunday, September 12, 2010

PEANUT CHUTNEY

    This chutney i tasted in my friend’s place for the first time and started liking it. I noted down the recipe from her and it was so simple and different from the usual coconut chutney i make for dosa/idli.
IMG_2393-2
INGREDIENTS
PEANUTS 1/2 CUP
REDCHILLI 4 NO
GARLIC 1 NO.
TAMARIND VERY LITTLE
SALT TO TASTE

TO TEMPER
OIL 1/2 TSP
MUSTARD SEEDS 1/4 TSP
CURRY LEAVES FEW
ASFOETIDA A PINCH
IMG_2448
METHOD:
  • Saute  the peanuts in a kadai, till it turns golden brown.
  • Be careful, it should not get burnt.
IMG_2376 IMG_2441
  • Switch off the flame and add the redchillies to it.
  • Allow it to cool.
  • Take out the skin of the peanut,by rubbing it with hands.
  • When it is done, add the garlic, redchillies tamarind and salt and powder it in a mixie.
IMG_2444 IMG_2446
  • Add water to it according to your desired consistency.
  • I added 3/4 cup of water to it.
  • Add water to the powdered mixture and run the mixie.
IMG_2447
  • Temper it with mustard seeds, curry leaves and asafoetida.
  • Enjoy with hot idli/ dosa.
IMG_2388-2
Note:
  1. If u get unsalted roasted peanuts without skin , then skip the first 2 steps.
  2. Removing the skin from it doesnt make any difference in the taste, so u can grind with the skin if u want.
  3. If you are making it frequently, then roast the raw peanuts in bulk , cool it and keep it in a air tight box.
  4. Add the water to it while grinding itself, otherwise it wont mix up with the chutney.

Wednesday, September 8, 2010

PARRUPU PAYASAM RECIPE | PANDIGAI RECIPES

KHEER MADE WITH MOONG DAL AND CHANNA DAL
         Paruppu payasam is made in our family during festivals like aavani avittam, ganesha chaturthi, karthigai deepam,pongal festival and other traditional festivals  also. My family loves all sweet dishes,especially the one which is made out of jaggery.
paruppu payasam
    Here is how i made this:
Serves : 2-3
INGREDIENTS:
MOONGDAL 1/2 CUP
CHANNADAL 1/4 CUP
JAGERRY 1/2 –3/4 CUP
COCONUT(CUT INTO FINE BITS) 2 TBLSP
CASHEW NUTS FEW
GHEE 1 TSP
WATER 1 CUP
MILK 1 CUP
ELACHI POWDER A PINCH

Paruppu payasam
METHOD
  • In a pan, add 1/2 tsp of ghee and fry the moongdal and channa dal till it emits a nice aroma.
  • Be careful, it shouldn’t get burnt.
  • Pressure cook this by adding 3/4 cup of water.

paruppu payasam paruppu payasam
  • Add the remaining ghee and fry the cashewnuts and the coconut bits separately, till golden brown.
  • IMG_1928
  • In a pan add the jaggery and melt this by adding 1/4 cup of water to it.
  • If u want more sweetness add 1 cup of jaggery ,otherwise 3/4 will be ok .
  • when  it is completely meted filter this,to remove the impurities.
paruppu payasam paruppu payasam
  • Boil this jaggery water for 3-5 mins in a low flame.
  • Now add the cooked dal to this and mix well.
paruppu payasam
  • Now add the boiled and cooled milk to it.
  • Mix well and switch off the flame….
  • Garnish with nuts and coconut bits before serving.
paruppu payasam
  • The coconut bits in the payasam will give an awesome taste.paruppu payasam

Note:
  1. You can replace coconut milk instead of milk.
  2. If doing so, take a thick extract of coconut milk of 1/2 cup and add to the payasam ,after swtiching off the flame.
  

Sunday, September 5, 2010

BAINGAN BHARTA RECIPE | SIDE DISH FOR ROTI

This recipe very rarely takes place in my kitchen ,since my kids don't like brinjal , but thankfully my husband who is not a great lover of brinjals,(i know most of the guys are like this)like this bharta.
This recipe doesn't involve in grinding anything, but only time consuming thing is roasting of the brinjal, takes half an hour. I did the roasting on the stove top, but i think an oven can do this quickly.
baingan bhartha
INGREDIENTS
EGGPLANT/BAINGAN 1 NO.
ONION(BIG) 2 NO.
TOMATO 2 NO.
GREEN CHILLI 2 NO
CORIANDER POWDER 1/2 TSP
CHILLI POWDER 1/4 TSP
GARAM MASALA POWDER 1/4 TSP
GARLIC 2 NO.
OIL 2 TBLSP
CORIANDER LEAVES FEW
SALT AS NEEDED
 baingan bhartha
METHOD:
  • Wash the eggplant and wipe it well without any moisture.
  • Apply oil on the surface of the eggplant, for this u need few drops of oil.
  • With a knife, put a slit the eggplant and insert garlic into this.
  • Do this in 2 sides. This will give a nice smoky garlic flavour.
how to make baingan bhartha
  • Roast this on a low  flame and turn it inbetween to get it evenly roasted and get cooked inside also.
  • When it is done, allow it to cool and take the skin out.
  • Mash it nicely with ur hands.
how to broil baingan baingan bartha
  • Chop the onions finely, keep a handful of onions aside.
  • Chop the tomatoes and green chillies into small pieces.
baingan bhartha
  • In a kadai, heat oil and add the onions and green chillies.
  • Saute till the onion turns pink
  • Add the tomatoes and saute well for 3-5 mins.
IMG_2160 baingan bhartha
  • Add the garam masala powder, redchilli powder,coriander powder and turmeric powder to it.
  • Add salt according to your taste.
  • Mix well and add the mashed baingan/eggplant to it.
  • Add 1/4 cup of water to this mixture and mix well.
Baingan bharta IMG_2164
  • Before serving add coriander leaves and a handful of raw onions(which we kept aside while chopping)
  • The crunchiness of onion in the gravy enhances the taste.
baingan bhartha
  • Serve hot with roti/naan.