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Tuesday, July 22, 2014

Moong Sprout Salad / Sprouted Moong Salad / Simple Indian Salad Recipe

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Moong Sprouts Salad
Ingredients
Moong sprouts-1 cup
Chopped Vegetables together -1/2 cup
( I used onion,cucumber,red capsicum,tomato)
Chopped coriander leaves-1tsp
Lime juice-1tbsp
Salt & pepper to taste
Chaat masala-1/4tsp
Chopped green chillies-1/2
Chopped pecan-1tsp
Dried cranberry-1tsp
Method
Mix lime juice,seasonings,chaat masala in a bowl,keep it aside.
In another bowl mix the moong dal,green chillies,coriander leaves,nuts,dry fruits & vegetables.
Just before serving pour the lime juice mixture,toss well & serve.

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Monday, July 21, 2014

Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu / Banana Blossom Kootu

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Vazhaipoo Kootu
Ingredient
Banana Flower-1
(chop them finely)
Channa dal - 1/2 cup
Yellow moongh dal -1/4 cup
Salt -to taste
Turmeric powder-1/4tsp
Fry & make a powder.
Urad dal-1tsp
Channa dal-1tsp
Whole Pepper -1/4 tsp
Red chillies-2
Shredded coconut-3tsp
Hing-1/4tsp
Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp
Tempering
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1
Curry leaves-little
Coconut oil-1tsp
Method
Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well.
Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour.
Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil.
Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.

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Sunday, July 20, 2014

Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

images for Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken
Chicken Phyllo Cups
Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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Saturday, July 19, 2014

Dangar Pachadi Recipe / Urad Dal Raita / Urad Dal Powder Pachadi / Daangar Pachadi Recipe

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Dangar Pachadi
Ingredients
Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Hing-a pinch
Curd-1 cup
Butter milk-1/4 cup
Tempering
Oil-1tsp
Mustard-1/4tsp
Method
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties.

Note:
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.

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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.
Pasi Paruppu Payasam recipe / Moong Dal Payasam recipe/ Moongh Dal Kheer / Pesara Pappu Payasam recipe /  Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.
Pasi Paruppu Payasam
Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Pasi Paruppu Payasam recipe / Moong Dal Payasam recipe / Moongh Dal Kheer / Pesara Pappu Payasam recipe /  Hesaru Bele Payasa recipe-How to make Pasi Paruppu Payasam.
Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Thursday, July 17, 2014

Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge


images for Aadi Koozh Recipe / Ragi Ambali / Kezhvaragu Koozh / Ragi Koozh / Keppai koozh / Finger Millet Porridge
Ragi Koozh
Ingredients
Ragi flour / Finger millet flour-1/2 cup
Cooked rice-a hand full
Salt to taste
Thick butter milk -3 cups
Water - 4 cups
Onion chopped-1/2
Chopped green chillies-1
Method
Dilute ragi with little water & butter milk leave it overnight for fermentation.
Next day bring water to a boil, slowly pour the ragi mixture & rice.
Stir it well so it doesn't form lumps,cook the mixture in low flame till raw smell has disappeared & cooked.
To check whether your ragi is cooked wet your finger & dip it in the hot ragi mixture.If it doesn't stick to your finger then its done.
Remove from heat cool the mixture,add the remaining butter milk,chopped onion,green chillies & salt.
Serve it with pickle, murungaikeerai poriyal or fish curry.
Note:
a) You can also add broken rice (Noi Arisi) instead of cooked rice.
b) Always use a heavy bottomed pan otherwise the koozh will stick to the bottom.
c) Cook the whole koozh in low flame.
d) Cool down the koozh completely before adding butter milk or curd.
e) Koozh thickens very fast if needed add more water.
f) you can store this in refrigerater for a week.



Wednesday, July 16, 2014

Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu varuva

images for Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu varuva
Seppankilangu Fry
Ingredients
Seppankizhangu/Colacasia/Arbi -16
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Hing-a generous pinch
Rice flour-1tsp
Curry leaves-few
Oil-1 & 1/2 tbsp
Mustard-1tsp
Method
Cook the colacasia & peel the skin.Cut into medium size cubes.
Take a wide bowl add red chilly,turmeric,coriander powder,hing,salt & rice flour,add the cubed seppankizhangu & toss them well.Make sure its well coated.
Heat oil in a pan temper it with mustard & curry leaves.
Now add the seppankizhangu & in medium low flame fry till its golden brown & crisp on all sides.
Best served as a side dish for rice.

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