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Wednesday, August 20, 2014

Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe / Sesame Jaggery Balls

images for Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe /  Sesame Jaggery Balls
Ellu Urundai
Ingredients
White Sesame / Til / Ellu -1 cup
Grated jaggery - 1 cup
Cardamom powder- 4
Method
Dry roast sesame in low flame till nice aroma comes & light brown.
Cool the sesame seeds & dry grind in a mixie to a coarse powder.
Add the cardamom & jaggery run the mixie one or twice to make it combined.
Transfer into a bowl,make small ladoos out of this mixture.
Store them in an air tight container.
Note :
a) First grind sesame first & then add grated jaggery for even grinding.
b) No need to add ghee as sesame leaves oil that is enough to shape out ladoos.
c) You can also add black sesame seeds.
d) Adding roasted nuts are optional.

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Tuesday, August 19, 2014

Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada

images for Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada
Medhu Vadai
Ingredients
White round whole urad dal - 1 cup
Salt to taste
Green chillies-2
Chopped ginger -1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-2tsp
Oil-to deep fry
Method
Soak urad dal in water for 1 hour.
Grind salt,ginger & green chillies in a mixie jar,now drain out the water from the urad dal and add.
Grind it to a coarse paste.Grind the dal to a very fluffy thick batter by sprinkling water in intervals.
Do not add too much water at the beginning of grinding.
Remove the batter in a bowl,now add all the above ingredients except oil.
Mix everything till combined.Heat oil in a pan.
Wet your hand with water take small portion of the batter flatten them.Make a hole in the middle & slowly slide into the hot oil.
In medium high flame deep fry the vadai till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve them hot with coconut chutney.
Note:
a) Always deep fry in medium high flame otherwise the vadais will drink too much oil.
b) For shaping out the water you can use banana leaf or a plastic sheet(zip lock).
c) Do not soak the dal for more than 2 hours.Grind the batter in intervals by sprinkling water in between.If your batter goes watery add some rice flour to thicken the batter.Wet grinder is best for grinding the batter.
d) Avoid onion if keeping for pooja.

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Monday, August 18, 2014

Uppu Kozhukattai Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe

images for Uppu Kozhukatta Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe
Uppu Kozhukattai
Ingredients
Raw rice-1/2 cup
Boiled rice-1/2cup
Salt to taste
Coconut grated-2tbsp
(Soak above ingredients together for 2 hrs.Grind it with salt to a smooth paste).
Tempering
Oil-2tsp
Mustard,jeera,Urad & Channa dal-little
Chopped green chillies-1
Curry leaves-little
Hing-1/4tsp
Method
Heat oil in a pan temper it with above ingredients.
Add the ground rice paste and keep mixing it on medium heat till all the water has absorbed & forms a soft ball.
Switch off the heat cover & let it cool.
Knead the dough well to make sure there are no lumps.
Take small portion & shape it out to any shape you like.
Arrange them in a greased plate or idli plates & steam it for 5 minutes or till done.
Serve them hot .

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Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

images for Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe
Rava Kesari Boorelu
Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Friday, August 15, 2014

Oats Idli Recipe / Instant Oats Idli / Oats Idly Recipe

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Oats Idli
Ingredients
Steel cut oats-2 cups
(Slightly dry roast,cool & powder)
Dry roasted white rava/semolina-3/4 cup
Salt to taste
Semi thick curd-2 & 1/4 cups
Eno fruit salt-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Channa dal-1/2tsp
Urad dal-1tsp
Jeera/cumin-1/4tsp
Chopped ginger-little
Chopped green chillies-1
Chopped curry & coriander leaves-2tsp
Method
Heat oil in a pan temper it with above ingredients.
In a bowl add all above ingredients together.
Add the curd & tempering,mix till everything is well combined.
Grease the idli places,just before pouring the mixture into the plates,mix the ENO.
Beat slightly,pour a ladle of batter into the plates. 
Steam the idli for 7 to 8 minutes or till done.
Serve them hot with any chutney you like.
Note:
a) You can add finely chopped vegetables.
b) Use any kind oats for this recipe.
c) Use cooking soda a pinch if you don't have ENO,but i prefer ENO fruit salt.
d) Fermentation not required for these idli.

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Thursday, August 14, 2014

Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe

images for Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe
Pasi Paruppu Urundai
Ingredients
Pasi paruppu/Yellow moongh dal-1 cup
( Dry roast till light golden brown,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-10
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee-20
Melted warm ghee-required amount (approximately 1/4 cup
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.
Note:
a) While dry roasting moongh dal take care so that you don't fry them too brown or burn them.
b) Instead of sugar you can also add powdered jaggery .
c) while making ladoo make sure the ghee is warm.
d) Raisins can also be added for extra taste.

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Wednesday, August 13, 2014

Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe

image of Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe
Broccoli Paneer Paratha
Filling ingredients
Grated broccoli -1 cup
Grated paneer/cottage cheese-1/2 cup
Salt to taste
Roasted & powdered jeera powder-1/4tsp
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Grated ginger-1tsp
(Mix all above ingredients together in a bowl.Add salt just before starting to stuff ,otherwise water will start to leave & your stuffing will be soggy.I usually sprinkle salt while filling each paratha, so that left over filling can be stored in fridge)
Outer dough
Wheat flour-2 cups
Salt to taste
Water-required amount for making a dough
(Make a soft dough with flour,salt & water.Knead it well & rest it for 5 minutes covered)
Oil-for cooking the parathas


image of Broccoli Paneer Paratha Recipe / Broccoli & Cottage Cheese Parata Recipe/ Broccoli Paneer Stuffed Paratha Recipe
Method
Take a small ball of the dough,shape it like a cup.Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

Note: 
a) If you don't have broccoli replace it with gobi/cauliflower.
b) You can even saute/fry broccoli & use in the filling if you don't want to use the freshly grated broccoli or if you don't like the smell.

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