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Monday, September 30, 2013

Yellow Peas/Pattani Sundal

Navarathiri special recipe.



photo of Yellow Peas/Pattani Sundal

Ingredients
Dry yellow peas/pattani -1/2 cup
(soak it overnight)
Salt to taste
Grated coconut-1tsp
Tempering
Curry leaves few
Chopped green chillies-1
Mustard & Urad dhal-together 1/2tsp
Oil-1/2tsp
Hing-a pinch
Method
Pressure cook the peas with very little water,just a whistle.Drain out any excess water.Heat oil in a pan & temper it.Add the peas toss it well,switch off the stove add the coconut.Mix & serve.
Note:If you want to make this as beach sundal just add some finely cut raw mango,lime juice ,toss it well & some grated ginger while tempering.


Saturday, September 28, 2013

Tomato Pachadi/Chutney


photo of Tomato Pachadi/Chutney

Ingredients dry roasted & powdered
Sesame seeds-1tsp
Coriander seeds-1tsp
Jeera-1/2tsp
Ingredients to be cooked
Tomato-3
Tamarind paste-2tsp
Turmeric powder-1/2tsp
Salt to taste
Garlic-2
Tempering
Oil-2tsp
Curry leaves-little
Mustard,Urad dhal,Jeera-each 1/2tsp
Hing-little
Method
Cook the above ingredients together till tomatoes are soft.Cool & grind it to a smooth paste.Heat oil in a pan & temper it.Pour this into the ground chutney.Add the powder & mix it well.Serve it with dosa or idly

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Wednesday, September 25, 2013

Adhirasam Recipe / Arisalu Recipe/Ariselu Recipe / Athirasam Recipe

Step by step picture & method for making Adhirasam/Arisalu/Ariselu.A simple & easy method in making Adhirasam....

images for  Adhirasam / Arisalu/AriseluAdhirasam Recipe / Arisalu Recipe/Ariselu Recipe / Athirasam Recipe
Adhirasam
Ingredients
Raw rice-1 & 1/2 cups
(I used sona masoori rice)
Jaggery-1 cup
(dark variety/pagu vellam)
Water-1 cup
Dry ginger powder-2pinch
Cardamom powder-1/4tsp
Sesame seeds-1tbsp
Ghee-1tbsp
Oil-to deep fry



Method
Wash & soak the rice for 2 hours.Then drain the water & spread it on a clean towel for 30 minutes.
While still wet grind it in 2 batches to a very fine powder in a mixi.Sieve the flour to remove any grains.
Always keep the flour covered otherwise it will leave the moisture & become dry.To this add the sesame seeds,cardamom & dry ginger powder & keep it ready.
Heat a pan pour water & dissolve the jaggery,filter to remove any impurities.Now get back to the stove & heat the diluted jaggery till it reach to a soft ball consistency( take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency) switch off the stove.
Pour this jaggery liquid into the rice flour mixture & mix to make a soft dough.
Once cool,cover & keep it overnight in a closed container.
Next day divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil as you see in the picture.
Store it on a air tight container.
Notes:
If your dough becomes hard,before making adhirasam add 1 or 2 tsp of milk.Knead it well & then make.
Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
Keep the dough overnight at room temperature.
Rice flour should be very smooth,sieve it well.
Poppy seeds can be used instead of sesame seeds.
Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

Courtesy: Rakskitchen

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Monday, September 23, 2013

Betal Leaf & Cranberry Pappu/Dhal

photo of Betal Leaf & Cranberry Pappu/Dhal
Tempering
Oil-2tsp
Mustard,Urad dhal,Jeera-each 1/2tsp
Jeera-1tsp
Curry leaves -little
Other ingredients
Thur dhal-1/2 cup
Betal leaf (Vetralai) chopped-1 or 2 small leaves
Chopped onion-1/4
Chopped tomato-1/2
Handful of Cranberries
Turmeric powder-1/8tsp
Salt to taste
Red chilly powder-1/4tsp
Green chillies-2
Method
Heat 1tsp. oil oil & fry onion,green chillies,tomato & betal leaf till raw smell disappears.Now add all above ingredients,pour some water & pressure cook the dhal till soft.Cool & mash it well.Heat oil in a pan temper it.Pour it in dhal ,mix & serve it with hot rice.

Wednesday, September 18, 2013

Masala Fried Shrimp/Prawns

photo of Masala Fried Shrimp/Prawns


Ingredients
Left over masala fried fish masala
Big shrimp/prawns-12
Besan-2tsp
Rice flour-1tsp
Salt to taste if needed
Oil to shallow fry
Method
Marinate the shrimp with the masala for 2 hours.Before frying add the besan & rice flour,coat it well.Shallow fry them till crisp on both sides & cooked.Serve it with any dip you like.

Monday, September 16, 2013

Sweet Kozhukattai / Poorna kozhukattai / Purnam Kozhukattai

Step by step pictures to make sweet kozhukattai for Vinayaka Chathurthi.

photo of Sweet Kozhukattai (Poornam/Purnam Kozhukattai)



Ingredients for the outer dough
Sona masoori rice-1 cup
Water-1 cup
Sesame oil-3tsp
Salt- a generous pinch
Method
Soak rice in water for 2 hours.Grind along with the water with little salt to a very smooth batter.
Pour this batter in a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is half cooked & forms into a soft dough.
Cover this mixture & leave it for 10 minutes.Now using your palm knead the dough to a soft dough,make sure there are no lumps.
Divide the dough into small balls, cover & keep.

Pooranam ingredients
Grated jaggery-1/2 cup
Grated fresh coconut-1 cup
Cardamom powder-1/2tsp
Method
In a heavy bottom pan mix the above ingredients.In low flame cook till the jaggery is melted & the mixtures leaves the sides of the pan.
Do not cook the mixture still its dry.Switch off the stove,while still warm make small balls & keep it aside.

Method to make kozhukattai
Grease your palm & fingers with oil,slowly shape the outer dough like a cup.Keep a teaspoon of filling inside & close the cup.Seal the edges by pressing it tightly,pinch and fold it inwards to make a design.
Steam these kozhukattai for 5 to 7 minutes or till done.serve them.

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Wednesday, September 11, 2013

Dosakaya Pappu Recipe / Yellow Cucumber Dal Recipe

images of Dosakaya (Yellow Cucumber) Pappu/DhalDosakaya Pappu Recipe / Yellow Cucumber Dal Recipe
Dosakaya Pappu
Ingredients to be pressure cooked & slightly mashed
Dosakaya -1(cubed)
Chopped onion-1/2
Chopped tomato-1
Chopped green chillies-2
Turmeric powder-1/2tsp
Toor dal-1 cup
Tamarind -a small piece
Salt to taste
Tempering
Oil-3tsp
Crushed garlic-4
Curry leaves-little
Red chillies-2
Mustard,Jeera,Urad dhal-each 1/2tsp
Method
Heat oil in a pan & temper it with above ingredients.
Pour it in the pressure cooked dal,mix & serve it hot with rice or roti.

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Monday, September 9, 2013

Friday, September 6, 2013

Instant Bread Vada

photo of Instant Bread Vada
Ingredients
Bread slices-6
(I used wheat bread,crumble it well)
Salt to taste
Rice flour-1/2 cup
Curd-1/2 cup
Water-1/3 cup or little less or more
Chopped onion-1/4
Chopped green chillies-1
Chopped curry leaves-1tsp
Jeera/Cumin seeds-1/2tsp
Grated ginger-1/8tsp
Cooking soda/sodium bicarbonate -a small pinch
(Totally optional,but i used it as without cooking soda my vadas where not blotted & crisp)
Oil-to deep fry
Method
Take a bowl add all above ingredients except the oil & cooking soda.Knead this mixture to a soft dough,if needed add some water.Rest this dough for 5 minutes.Just before frying the vada add the cooking soda & mix it well.Heat oil in a pan,wet your palms with water,take small balls out of the mixture,flatten it slightly.Slide these vadas into the hot oil,in medium flame fry these till crisp & golden brown on all sides.Serve it with any dip or chutney.

Wednesday, September 4, 2013

Sweet Corn Sundal / Corn Sundal Recipe

photo of Sweet Corn Sundal/Sweet Corn Sundal / Corn Sundal Recipe
Corn Sundal
Ingredients
Sweet corn -1 tin
(drain the water)
Salt to taste
Oil-1tsp
Mustard,urad dhal,channa dhal,jeera-each-1/8tsp
Hing-a pinch
Grated ginger-less than 1/8tsp
Chopped green chillies or red chillies-1
Coriander leaves for garnish
Grated coconut-2tsp
Method
Heat oil in a pan & temper it.Add the sweet corn & coconut, toss it well.Garnish it with coriander leaves & serve.


Tuesday, September 3, 2013

Ammini Kozhukattai / Kolukattai Recipe /Steamed Rice Balls / Mani Kozhukattai Recipe / Ammini Kozhukattai Recipe

Step by step method/picture to make kozhukattai/kolukattai/steamed rice balls.

photo of Ammini Kozhukattai / Kolukattai /Steamed Rice Balls,mani kozhukattai
Ammini Kozhukattai
Ingredients for the dough
Rice flour -1 cup
Boiling water-1 cup
(As it was store bought flour i used only 3/4 cup)
Salt-less than 1/2tsp
Oil-2tsp
Tempering
Oil-1tsp
Mustard,Uraddhal,Channa dhal,Jeera -each-1/4tsp
Hing-a pinch
Chopped green chillies-1
Red chillies-1
Grated coconut-2tsp
(I used dessicated coconut)
Method
Keep rice flour in a wide bowl.
Boil water with salt & oil.Pour this into the flour & mix it well to form a soft dough,make sure the dough is not sticky.
Cover it & keep it for 5 minutes.Before steaming them knead the dough well to make sure there are no lumps..
Add the steamed balls,gently mix it & serve them warm.
Grease your palm with oil & roll the dough into small balls.
Steam these ball for 5 to 7 minutes or till done.
Heat oil in a pan & temper it with above ingredients

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