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Thursday, July 30, 2015

Karuppu Arisi Halwa / Kavuni Arisi Halwa / Black Rice Halwa / Karuppu Halwa / Karutha Aluva Recipe

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Karuppu Arisi Halwa
Ingredients
Black or dark red rice/ Kavuni arisi-1 cup
(powder it in mixi to a dry smooth powder)
Sugar-1 cup
Thick coconut milk-1 cup
Water-1 & 3/4 cup
Ghee- 1/4 cup
Chopped cashew nuts fried in ghee -10
Cardamom - 6


Method
Powder cardamom along with sugar & keep it aside.
Mix water & coconut milk in a bowl
Powder the rice in mixi or with help of a coffee grinder to a fine dry powder.
Heat a heavy bottom pan,i used a non stick pan,add the dry rice powder.
In low flame slightly roast the rice powder till its just warm.
Add the water/ coconut milk into the fried rice powder.
Quickly mix it up well to avoid lumps.
Now increase the flame slightly & continuously keep stirring till the rice is cooked & starts to thicken.
When it starts to leave the sides of the pan add the powdered sugar.
Keep stirring till sugar has dissolved & the mixture again started to thicken.
Now start adding the ghee little by little.At one point you will notice the halwa has absorbed the ghee & started to leave the sides of the pan.
Take a small portion of halwa,roll it out to a ball.if it is not sticky then your halwa is ready.
Switch off the stove add the nuts.
Mix well & enjoy them warm!

Note:
a) The above sugar quantity is right for our family,you can add more if you have a sweet tooth.
b) Usually this halwa is cooked only with coconut milk (3 stages of milk),as it will be too heavy Iam using water here.
c) This halwa will not consume much ghee so add accordingly ( may be 2tbsp will be fine).
d) Making this halwa in a heavy bottom kadai is a bit time consuming but taste will be excellent.
e) My grandma used to make this halwa,this is an authentic family recipe i should say.
f) If you want to eat nuts crunchy then add fried nuts each time just before serving instead of mixing it into the halwa.
g) The whole cooking process should be in a very low flame .

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Sunday, July 19, 2015

Mint Raita Recipe / Pudina Raita Recipe / Indian Mint Yogurt Raita / A Minty Yoghurt Dip Recipe

images of Mint Raita Recipe / Pudina Raita Recipe / Indian Mint Yogurt Raita / A Minty Yoghurt Dip Recipe
Mint Raita
Ingredients ground to a smooth paste
Fresh mint leaves - a handful
Salt to taste
Sugar - 1/8 tsp
Black salt - 1/4tsp
Roasted & ground jeera/cumin powder - 1/2 tsp
Whole pepper - 6
Garlic - 1
Small onion ( optional) -1
Green chillies - 2
Curd - 1 tbsp
Other ingredients
Thick curd - 1 cup
Greek yogurt - 2 tbsp
( I added just to give richness to the raita,its optional )
Chaat masala to sprinkle on top
Method
Grind the above ingredients to a smooth paste.Add 1 tbsp of curd while grinding instead of water.
Beat remaining 1 cup curd in a bowl now add the ground paste.
Mix well till everything is well combined.
Serve it cold with little chaat masala sprinkled on top.
Best served as a dip or can be served with any flavoured rice.

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Friday, July 10, 2015

Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe

images for Karuvepillai Kuzhambu Recipe / Curry Leaf Kuzhambu Recipe / Curry Leaf kulambu Recipe
Karuvepillai Kuzhambu
Ingredients
Small onions whole-1 cup
Sliced Garlic-10
Curry leaf for garnish
Diluted tamarind juice -1cup
Jaggery - 1/8 tsp
Grind to a smooth paste
Curry leaves-1 cup
Whole pepper-1tsp
Jeera/cumin-1tsp
Chilly powder-1 & 1/2tsp
Turmeric powder-1/2 tsp
Salt to taste
Toor dal - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Coriander / Dhania seeds-1/2tsp
Tempering
Vadavam-1tsp
(Mustard,Methi,Jeera,Urad dal)
Sesame oil - 2tbsp
Hing-1/2 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the onions & garlic fry it till light brown in colour.
Now add the ground masala & fry till oil separates from the masala.
Pour the dilute tamarind juice boil till raw smell disappears & the gravy is thick.
Lastly add the jaggery & switch off the stove,garnish with curry leaves.
Best served with plain rice.

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Monday, June 29, 2015

Paneer Bhurji Recipe / Paneer Burji Recipe - Easy Paneer Side Dish

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Paneer Bhurji
Tempering Ingredients
Oil-1 tbsp
Jeera/Cumin - 1/4 tsp
Hing - a generous pinch
Red chillies - 2
Dry ingredients
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8tsp
Salt to taste
Garam masala - 1/4 tsp
Other ingredients
Chopped onion - 1/2
Chopped red bell pepper - 1/2 cup
Frozen peas - 1/4 cup
Crumbled paneer - 1 cups
Chopped green chillies - 1
Chopped ginger - 1/4tsp
Chopped coriander leaves for garnish
Method
Heat oil in a pan & temper it with above ingredients.
Now add the green chillies & ginger saute for a minute.
Now add the onion & bell pepper in medium high flame fry till transparent.
Add the peas & all the dry ingredients saute till raw smell disappears.
Lower the flame add the paneer stir gently till well combined.
Switch off the stove garnish with coriander leaves.
Best served with roti or paratha.

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Monday, June 22, 2015

Mor Kootu Recipe / Cabbage More Kootu Recipe / More Kootu Recipe

images for Mor Kootu Recipe / Cabbage More Kootu Recipe
Cabbage Mor Kootu
Ingredients ground to a smooth paste
Fresh grated coconut - 1/4 cup heaped
Green chillies - 2
Jeera / Cumin seeds - 1/2 tsp
( Pour some water & grind it to a smooth paste)
Tempering ingredients
Coconut oil - 1 tbsp
Mustard - 1/2 tsp
Methi / fenugreek seeds - 5
Hing - 1/8 tsp
Red chillies - 2
Curry leaves few
Other ingredients
Chopped cabbage - 1 & 1/2 cups
Salt to taste
Beaten curd - 1/2 cup
Method
Cook the cabbage with salt & little water.
When half cooked add the ground coconut paste & cook till everything is well combined.
Switch off the stove & add the beaten curd & mix it well.
Once curd is added do not boil the kootu.
Heat oil in a pan & temper it with above ingredients.
Pour it into the kootu mix & serve as a side dish for rice.

Note:
a) You can use white pumpkin,chow chow,vazhaithandu,instead of cabbage for this recipe.
b) 1 tsp of soaked rice can be added while grinding coconut to give thickness to your kootu.

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Wednesday, June 17, 2015

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 refrigerator for a week.

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Sunday, June 14, 2015

Vendakkai Pachadi / Bendakaya Perugu Pachadi / Vendakai Thayir Pachadi / Bhindi Raita / Okra Raita

images for Vendakkai Pachadi / Bendakaya Perugu Pachadi / Vendakai Thayir Pachadi / Bhindi Raita / Okra Raita
Vendakkai Pachadi
Ingredients
Chopped okra/bhindi/vendakkai -10
Curd - 1/2 cup
Salt top taste
Chopped coriander leaves-few
Roasted & powdered jeera -1/4tsp
Oil-to deep fry
Tempering
Oil-1tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Curry leaves-few
Hing-a pinch
Chopped green chillies-1
Method
Beat curd with salt & jeera powder.
Wash & cut the okra into thin circles.
Heat oil in a pan & deep fry them in batches till crisp.Keep it aside.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the curd mixture,add the fried okra & chopped coriander leaves.
Mix well & serve as a side dish for rice.
Note:
I have sprinkled red chilly powder just for decoration.

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Wednesday, June 10, 2015

Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices

images for Achari Baingan Recipe / Achaari Baingan Recipe / Eggplant in Picking Spices
Achari Baingan
Ingredients
Long purple brinjal/ Eggplant-1
(cut into finger size strips)
Salt to taste
Chilly powder-1/2tsp
Turmeric powder- 1/4 tsp
Tomato-1
(make a puree)
Ginger & garlic paste-1/4tsp
Amchur/ Dry mango powder-1/4tsp
Tempering
Oil-3 tbsp
Mustard-1/2tsp
Methi/ Fenugreek seeds-6
Methi & Jeera powder- each 1/4tsp
Somph / Fennel seed powder-1/2tsp
Method
Heat 2 tbsp of oil in a pan, add the brinjals,salt & turmeric powder.
Fry the brinjals till light brown,make sure you don't break the pieces,keep it aside.
Heat remaining oil in the same pan temper it with above ingredients.
Add the ginger/garlic paste,salt,chilly powder,amchur powder & tomato puree.
Fry till the raw smell disappears & the whole mixture is almost dry & oil separates the masala.
Now add the brinjals stir gently till all the pieces are well coated with the masala.
Switch off the stove & serve it with roti or rice.

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