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Sunday, August 28, 2016

Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe / Pala Undrallu Recipe

Step by step method /picture to make paal kolukattai/kozhukattai for Ganesha Chathurthi.


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Paal Kozhukattai
Ingredients for the dough
Idiyappam flour-1/2 cup
Water-1/4 cup
Milk-1/2 cup
Salt a pinch
Sugar-1/2tsp
Oil-1tsp
Other ingredients
Milk-2 & 1/4 cups
Sugar-1/4 cup
(add more if you want it sweeter)
Thick coconut milk-1/2 cup
Diluted coconut milk-1 cup
Cardamom powder-1/2tsp
images for Paal Kolukattai / Pal Kozhukattai Recipe
Paal Kozhukattai/Kolukattai
Method
Mix milk,water, flour,salt & sugar in a bowl, now switch on the stove.
In low flame cook this mixture till it forms a ball.
Add oil mix it well & switch off the stove.
Cover it & keep it for sometime.while still warm knead it well & roll it out into small balls.
Cover & keep it aside.
Boil milk in a pan ,when it starts to boil drop these rice balls & cook in medium flame till all balls floats on top.now reduce the flame & add the diluted coconut milk.
Cook this mixture for 5 minutes.Add the cardamom powder & sugar,stir it well.
Switch off the stove & mix in the thick coconut milk.
Serve this Paal Kozhukattai hot or warm.
Note:
a) Jaggery can be added instead of sugar.
b) Do not boil after adding thick coconut milk,there are chances to curdle.
c) Store bought rice flour can also be used.

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Friday, August 26, 2016

Vazhai Thandu Kootu / Vazhaithandu Koottu Recipe / Vazhaithandu Kootu / Plantain Stem Kootu Recipe

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Vazhaithandu Kootu
Ingredients to be pressure cooked
Yellow moongh dal / Pasiparuppu- 1/2 cup
Vazhaithandu/ Banana stem chopped - 1 cup
Turmeric powder - 1/4 tsp
Chopped tomato - 1 small
Chopped onion - a handful
Chopped green chillies - 4
Salt to taste
Water as needed
Tempering
Coconut oil - 6 tsp
Mustard - 1/2 tsp
Jeera / cumin - 1/4 tsp
Urad dal - 1/4 tsp
Red chillies - 2
Curry leaves - few
Fresh grated coconut - 2 tbsp
Method
Pressure cook above ingredients till soft,slightly mash them.
Heat oil in a pan and temper it with above ingredients.
Switch off the flame & then add the grated coconut saute in the same heat.
Pour the tempering into the cooked dal , mix well.
Serve it with plain rice.

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Tuesday, August 23, 2016

Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi

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Almond Butter Burfi
Ingredients
Roasted almond butter creamy-1 cup
Sugar-2 cups
Water-1 cup
Ghee- 1 cup
(I used only 3/4 cup )
images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Method
Dissolve sugar & water in a nonstick pan.
Give a boil & wait till you get 2 string consistency.Reduce the flame & add the roasted almond butter & mix it well.
Mix till the mixture is getting thick now slowly start adding the ghee little by little & keep stirring till all the ghee has absorbed and the mixture leaves the sides of the pan.
Grease a tray with ghee and sprinkle any chopped nuts you like.Today I have used saraparuppu/chironji seeds.
Immediately pour the mixture into the greased tray.
Spread them evenly & flatten,cool the burfi & while still warm cut into desired shape.

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Thursday, August 18, 2016

Burnt Garlic Vegetable Fried Rice Recipe / Burnt Garlic Fried Rice / Burnt Garlic Chinese Fried Rice - A Chinese Rice Recipe

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Burnt garlic Fried Rice
Ingredients for the rice
Basmatic rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sesame oil - 1 tsp
Method
Add washed rice,salt,water & sesame oil in a electric cooker.
Cook till done,fluff it up with a fork.
Keep it aside.
Burnt Garlic
Chopped garlic - 15 small size
Salt - a pinch
Sesame oil - 1 tsp
Method
Heat oil in a pan add the chopped garlic & salt.
In medium low flame fry the garlic till light brown.Keep it aside.
Other Ingredients
Chopped carrot,beans,cabbage - each a handful
Chopped onion - 2 tbsp
Oil- 6 tsp
Salt & pepper to taste
Soy sauce - 2 tsp
White vinegar - 1 tsp
Slit green chillies - 4
Chopped garlic - 1
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Burnt Garlic Fried Rice
Method
Heat oil in a pan add chopped onion,garlic & green chillies and saute.
Now add the vegetables & fry in high flame till they are half cooked and still crisp.
Add soy sauce,salt,pepper powder & vinegar,give a quick mix.
Reduce the flame add the cooked rice & fried garlic, gently mix to make sure everything is well combined.
Garnish with  spring onions if using & fried garlic.
Note:
a) Non vegetarian can add cooked shredded chicken or scrambled egg.

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Tuesday, August 16, 2016

Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling

images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam

























Ingredients for outer covering.
Maida/all purpose flour - 3/4 cup
Fine White Rava/Sooji - 1/4 cup
Salt a pinch
Turmeric powder - 1 generous pinch
Oil- 6 tsp
Water - as needed ( around 1/4 cup)
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Mix all above ingredients together in a bowl except water.
Mix till it resembles like bread crumbs.
Now slowly add water little by little & form a soft dough.
Cover the dough with a lid & rest for 30 minutes to 1 hour.
Divide the portion to equal size balls,cover & keep them  ready.
Yields around : 15 appams
Filling ingredients
White Rava/Sooji - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/4 cup
Ghee - 1tsp
Salt a pinch
Cardamom - 6 crushed
Water - 2 & 1/2 cups
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Dry roast rava in low flame till colour changes,do not over fry & burn them.
Add water & jaggery in a bowl bring to a boil,filter to remove any impurities.
Now boil the jaggery water lower the flame add the rava,cardamom powder & coconut.
Mix well till the rava is cooked & the mixture leaves the sides of the pan.
Switch off the flame add the ghee mix well.Cover & keep for 5 minutes.
Divide the portion to equal size balls.
Other ingredients
Oil to deep fry
Ghee - 1 tbsp
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Method
Grease a plastic sheet place the outer filling dough, slightly flatten the dough.
Place a filling mixture ball at centre.Cover the outer filling to seal it properly.
Flatten it to a semi thick disc using your finger or rolling pin.Prick once with a fork on top.
Heat oil in a pan add ghee to it when hot slide the appam into the hot oil.
Deep fry both sides in medium high flame till golden brown.
Place it on a kitchen paper to remove excess oil.
Enjoy your sojji appam hot or warm !

Note:
a) Finely chopped cashew nuts can be added for the filling for extra taste.
b) Add water little by little to form a soft dough.Consumption of water may vary according to the quality of sooji.
c) You can add oil & ghee of equal quantity for deep frying.Here i used just 2 tbsp.

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Sunday, August 14, 2016

Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe

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Kerala Chicken Roast
Ingredients
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Method
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.

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Friday, August 12, 2016

Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

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Gopalkala
Ingredients
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Method
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Thursday, August 11, 2016

Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

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Puli sadam
Tempering ingredients
Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Rede chillies - 3
Slit green chillies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp
Other ingreduents
Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup
Method
Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil,reduce the flame.
Now add salt,chilly powder,turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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