Saturday, October 30, 2010

SEMIYA PAYASAM(VERMICELLI KHEER)

     In this post i am sharing a simple sweet dish which we all love the most.Next to Rava Kesari, this is an easy sweet dish which i make whenever i have guests at home.

payasam

INGREDIENTS:

VERMICELLI 1 HANDFUL
CASHEW NUTS 10 NOS.
MILK(FULL CREAM ) 1 LITRE
CONDENSED MILK 1/2 CUP(OPTIONAL)
GHEE 1 TBLSP
ELACHI POWDER A PINCH
SUGAR 1/2 CUP

semiya payasam 

METHOD:

  • In a kadai, add ghee and fry the cashews till golden brown and keep aside.
  • In the same pan, add the vermicelli and roast it till turns into a nice golden brown colur.
  • While sauting, stir it in between. Dont let it burnt.
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  • Now add the milk in the kadai and boil it till the milk reduces to 3/4 th of the quantity.
  • Keep stirring in between.
  • If you are adding condensed milk add it and give a nice boil.
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  • Switch off the flame.
  • Add sugar to the payasam.
  • Add elachi powder and mix well.( i didnt add)
  • Garnish with fried cashewnuts .

payasam

Notes:

  1. If you are adding condensed milk then reduce the quantity of sugar.
  2. Dont cook vermicelli in water and add milk to that.
  3. Dont boil the payasam after adding sugar to it.
  4. If you want raisins(dry grapes)u can add in the end by frying it in the ghee.

Wednesday, October 27, 2010

THATTAI (CRISPY SNACK) | DIWALI SNACK RECIPES

Thattai recipe
   
Recipe updated with video 
Thattai is a yummy snack which i love the most but always feel lazy to make this. so i never attempted to make this.I tried this 2 months back for janmashtami, but it didn't came out very well. In fact, to be more precise, it was a big flop. Later i asked my mom’s sister who is an expert in making snacks and tried this today. It really came out so well and now i am  confident that i can make good thattais. Check out my Milagu thattai recipe too.

Sunday, October 24, 2010

CHOW CHOW KOOTU (CHAYOTE KOOTU)

        This is  a very simple version of kootu. We call this as “chow chow white kootu”. This is normally made during at my mom’s  place  for dinner as accompaniment for Vathakuzhambhu. This version doesnot involves addition of any moong dal/toordal as we add for normal Kootu.

I wanted to make this for a long time and today i finally did this.

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INGREDIENTS:

CHOW CHOW 1 NO.
CHANNA DAL 2 TBLSP
COCONUT GRATED 3 TBLSP
CUMIN SEEDS 1/4 TSP
GREEN CHILLIES 2 NO.
COCONUT OIL 1 TSP
MUSTARD SEEDS 1/4 TSP
ASAFOETIDA A PINCH
SALT AS NEEDED

METHOD:

  • Cut the chow chow in to cubes.
  • Soak the channa dal in water for 10 minutes.
  • Grind the coconut,greenchillies and cumin seeds into a fine paste by adding a ittle water to it.
  • Keep it aside..
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  • Pressure cook the chow chow with channal dal, by adding the salt and asafoetida to it.
  • Donot add water while pressure cooking, else the kootu will become watery.
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  • Heat a kadai and add the coconut oil
  • Temper mustard seeds and curry leaves.
  • Add the cooked veggie and the ground coconut masala to it.

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  • Allow this mixture to boil for 2 minutes.
  • Switch off the flame and serve it enjoy with vathakuzhambhu sadam./coconut Rice

 

chow chow kootu

Note:

  1. This kootu can be made with white pumpkin/cabbage/bottlegourd.
  2. Dont add turmeric powder to this kootu.

Tuesday, October 19, 2010

PANEER TIKKA (MADE IN TAWA)

         I am a great fan of  all paneer dishes, especially this tikkas are my most favorite. Since i dont possess a Oven with grill, i wanted to try this tikka on the stove top, by using a non stick tawa. So many times i have made this, and it always came out very nicely.

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I used the panner cubes to make these tikkas.

INGREDIENTS:

PANEER CUBES 3/4 CUP
SOUR CREAM 2 TBLSP
TANDOORI MASALA 1/2 TSP
REDCHILLI POWDER 1/2 TSP
CHAT MASALA 1/4 TSP
CAPSICUM 1/2 NO CUBED
ONION 1 NO. CUBED
OIL 1 TBLSP
KASOORI METHI 1/4 TSP
SALT AS NEEDED

paneer tikka

Method:

  • Take the paneer from the freezer and keep it outside till it comes to the room temperature.
  • Once it reaches the room temperature add the sour cream to it.
  • Add the red chilli powder, chat masala, tandoori masala and kasoori methi and salt to this .
  • Mix this very well. Take care the masalas should get evenly coated.
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  • I used this cream
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  • Allow this to marinate for 1 hour.
  • Keep it in the fridge.
  • After an hour, take it out  and heat a tawa.
  • Place the paneer pieces on the tawa by arranging it on the tawa.
  • Add a few drops of oil ,for each batch(if you want)

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  • keep the flame very low.
  • When it is done on one side, carefully flip it on the other side, using a spoon.
  • Repeat this for all the other sides of the paneer cubes.

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  • Heat a kadai, add a tblsp of oil and add keep the flame very high.
  • Add the cubed onions and capsicums to it and saute this in a high flame.

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  • Take out from the flame  and when it is cool arrange them in skewers.
  • Enjoy with hot tea.

 

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Note:

  1. You can add curd instead of sour cream.
  2. If using curd, hung the curd for 20 minutes in a cloth.
  3. Dont add too much of cream/curd as this will make the tikka soggy .
  4. Dont omit the tandoori masala, it gives out the real flavor of the tikka.

Thursday, October 14, 2010

TOMATO PULAO

     Tomato pulao is the one which i wanted to post for a long time, but whenever i make this , it never turned out perfectly. My mom makes it in a different way,though i like her method, i wanted to make puloa.

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    After so many trial and error, i finally got my perfect recipe.

INGREDIENTS:

TOMATOES 2 NO
ONION 1 NO.
BASMATHI RICE 1 CUP
CLOVE 2 NO
PEPPER 5-7 NO
ELACHI 1 NO
GARLIC 10 PODS
GINGER A SMALL PIECE
RED CHILLI POWDER 1/2 TSP
OIL 2 TSP
GHEE 1 TSP
MINT LEAVES FEW(OPTIONAL)

METHOD:

  • Chop the onions and tomatoes.
  • Ground the garlic, ginger and half of the onions into a fine paste.
  • Wash the rice and soak it in 1 1/2 cups of water.
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  • In a pressure cooker, add the oil and ghee and throw in the pepper ,cloves and elachi.
  • Add the onions.
  • Add the onion ginger garlic paste.
  • When the raw smell disappears,add the tomatoes , redchilli powder and salt to it.
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  • Saute for few minutes.
  • Now add the soaked the rice to this and fry for 2 minutes.
  • Add the water. Add the chopped mint leaves(if using)
  • Close the lid and wait till the cooker gives one whistle.
  • After that keep it in low flame for 15 mins.

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  • Enjoy hot with any raitha of your choice.

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Note:

  1. If you are doing in rice cooker, add 1 3/4 cups of water.
  2. Since the tomato also give away water water, dont add water more than this.
  3. Otherwise the rice will be soggy.
  4. If you want it more spicy,you can grind 2 green chillies  along with the garlic and ginger.

Sunday, October 10, 2010

STUFFED BRINJAL RECIPE | EGGPLANT RECIPES

  Brinjal stuffed with peanuts and other spices, perfect one to pair with rice and roti. This stuffed brinjals, i have never attempted before, i got tempted to try this after tasting this in my friend’s place . Though i like brinjals very much, i usually make brinjal curry out of it or i make Baingan Bhartha, with the it. After tasting this at my friend’s place i decided to try this on my own and i did, and here comes the recipe. It came out really very nice.This goes very well with jowar roti.
stuffed brinjal

Sunday, October 3, 2010

MURRUKU/THENKUZHAL

       My son is a huge fan of this and we used to call this thenkuzhal as murruku. I made this for my uncle’s family , who are in malaysia,when i visited them last week .
I always make this with rice flour and urad dhal flour,this time i used idiyappam flour instead of rice flour. It tasted very yummy. I learnt this recipe from my MIL .
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INGREDIENTS:
RICEFLOUR | IDIYAPPAM FLOUR 6 CUPS
URADDHAL FLOUR 1 CUP
CUMIN SEEDS 1 TSP
WHITE SESAME SEEDS 1 TSP
SALT AS NEEDED
BUTTER 2 TBLSP
ASFOETIDA 1/4 TSP
OIL FOR DEEP FRY
WATER TO KNEAD THE DOUGH

 If you have the option of a rice mill nearby your place ,grind 6 cups of raw rice or parboiled rice(not idli rice) and 1 cup of urad dal into a fine powder. No need to roast the ingredients. This flour can be stored for 6 months in the refrigerator.
 murukku
METHOD:
  • Mix all the ingredients ,except oil and water, nicely.
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  • Take a portion of this and add water to it to make it as a dough.
  • The dough consistency should be little loose than the chapathi dough.
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  • Fix the murruku presser using the mould shown in the picture.
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  • Fill the murukku presser with the dough and close it.
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  • Heat a kadai with oil.
  • When it becomes hot,press the mould ,and put small circles.
  • When it is done on one side,just flip it with a ladle .
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  • When the oil stops bubbling and the sound stops,just take it out from the oil and transfer it into a kitchen towel.
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  • Store it in a airtight container.
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  • Enjoy murrukku with a cup of tea.
Note:
  1. Adding butter will bring crispiness to the murukku, alternatively you can add 2 tblsps of hot oil to it while kneading the dough.
  2. Dont add too much of butter or oil, the murukku will go apart when u put in oil.
  3. My mom always press murukku in ladles and then transfer it to the oil.
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4.      If you have a rice mill in your place,grind rawrice along with uraddhal and make murruku out of this.