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Monday, October 19, 2015

Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe

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Dry Fruits Ladoo
Yields: 14 ladoos
Ingredients
Chopped seedless dates - 13
( I used Medjool large dates)
Ghee-2tsp
Mixed nuts-1/2 cup heaped
(I used almonds,pecan,pistachio)
Poppy seeds-1tsp
images of Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe
Dry Fruits Ladoo
Method
Dry roast the nuts in low flame till its just hot.Do not over fry & burn them.
Cool the nuts & chop them finely or use a food processor to break them into small pieces.
Dry roast the poppy seeds till just warm,keep it aside.
Heat 1tsp of ghee in a pan in very low flame cook the dates till it becomes soft & mashed.
Now add the poppy seeds & chopped nuts to the mashed dates,mix well till everything is well combined.
Switch off the stove,cool the mixture.
Grease your palm with ghee and shape them into small balls.
Decorate with edible silver foil ( optional) & serve.
Note:
a) These ladoos have no specific measurements,so feel free to alter the ingredients to your taste.
b) Adding cardamom powder is optional.
c) To not powder the nuts to fine ,try to chop it out into small pieces.
d) You can also roll the ladoos in desiccated coconut & roasted poppy seeds.
e) Use any combination of nuts of your choice.


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Friday, October 16, 2015

Poondu Podi Recipe / Garlic Podi Recipe

images of Garlic Podi Recipe / Poondu Podi Recipe
Poondu Podi
Ingredients
Dry red chillies - 1 cup heaped
( Around 100 thin small dry red chillies )
Salt - 3/4 tsp or to taste
Peeled garlic - 10 cloves
Sesame oil few drops
Method
Add few drops of oil in a pan add the dry red chillies.
Fry in medium low flame till its dark.Do not burn them.
Cool the chillies,take a mixi jar add the chillies & salt.
Dry grind till its powdered.Now add the garlic & blend everything well.
Store it in a clean dry jar.
While serving add some sesame oil mix & best served with Dosa or Idly.
Note:
If you don't like the raw garlic smell,then slightly roast it & then grind.

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Wednesday, October 14, 2015

Moong Dal Sundal Recipe / Pasi Paruppu Sundal Recipe / Moongh Dal Sundal - Navarathri Recipe

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Moong Dal Sundal
Ingredients
Moong dal / Pasi paruppu - 1 cup
Salt to taste
Grated coconut - 2 tbsp
Tempering
Oil-2tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Hing-1/4 tsp
Turmeric powder a pinch
Chopped green chillies-1
Curry leaves - few
Method
Soak moongh dal with little salt in water for 1 hour.
Cook the dal in boiling water till the dal is separate & soft inside.
Do not overcook & mash the dal.
Strain the water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the dal & toss it well.
Switch off the stove add the coconut & mix till well combine.
Serve it hot or warm .
Note:
a) Do not over cook & mash the dal,the dal should be separate.
b) Don't pour the strained water use them while making curry or rasam.

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Tuesday, October 13, 2015

Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe

Step by step picture/method to make Kadalai Urundai.
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Ingredients
Raw peanuts -1 cup
Jaggery - 3/4 cup
(If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup)
Water-1/2 cup
Ghee - as needed
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Method
Dry roast the raw peanuts in low flame for 10 minutes or until light brown.
Cool & rub it with hands to remove the skin.
Melt the jaggery in water,filter the syrup to remove any impurities.
Switch on the stove & cook the syrup till you get a soft ball consistency.
( If your pour a drop of syrup in a small plate with water you should be able to form a soft ball ).
Switch off the stove add the peanuts & mix well.
Grease your hands & try to form tight balls while still hot.
Cool & store it in a container.
Note:
a) Once the syrup reaches to soft ball consistency act fast in making the balls.Otherwise the peanut mixture will crumble & won't be able to form balls.
b) Rice flour can be dusted in your hands before making balls instead of ghee.
c) You can half the peanuts if you don't like the whole peanuts adding to the syrup.
d) You can add some flavour like dry ginger powder or cardamom powder.
e) If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup.

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Monday, October 12, 2015

Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe

images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Ingredients ground to a smooth paste
Chopped onion - 1/2
Tomato - 2 small
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kitchen king masala or Garam Masala - 1tsp
Ginger and Garlic paste - 1 tsp
Tempering 
Oil- 2 to 3 tbsp
Jeera /cumin seeds - 1/2 tsp
Kastoori methi crushed - 1tsp
Other ingredients
Potato / Aloo - 1 large
( peel the skin & cut into thin rounds)
Ladies finger/Okra/Bhindi - 8
( Cut into half)
 Oil to shallow fry the Potato & Bhindi
images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Method
Heat oil in a pan sprinkle some salt add the potatoes.
Shallow fry them till its light golden brown on both sides.Keep it aside.
In the same oil fry the bhindi till its light brown on all sides,keep it aside.
Take a mixi jar add the onion,tomato,ginger & garlic,slightly crush.
Now add the remaining spice powder & grind to a smooth paste.
Heat oil in a pan temper it with jeera & kastoori methi.
Now add the ground paste,in medium low flame fry the masala till raw smell has disappeared & oil started to separate from the masala.
Pour little water,fried potato & bhindi.
Cover & cook till the masala is thick and well coated with the vegetables.
Gently mix in between to avoid potatoes to break.
Switch off the stove,garnish with ginger strips.
Best served with roti.

Note:
a) Once vegetables are added gently mix in between,otherwise potatoes will break.
b) If you think you don't want to shallow fry the vegetables,try roasting in oven.I have not tried.

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Friday, October 9, 2015

Butternut Squash Soup / Squash Soup Recipe

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Butternut Squash Soup
Ingredients
Chopped Butternut squash-1 cup
( You can use any variety squash )
Chopped small potato-1
Chopped onion-1tsp
Chopped garlic-1
Chopped celery - a small piece
Salt & Pepper to taste
Oregano-1/4tsp
Olive oil-1/2tsp
Whole or Fat free milk to dilute
Cream or cheese to garnish(optional)
images of Butternut Squash Soup / Squash Soup Recipe
Butternut Squash Soup
Method
Add oil in a pan saute onion,garlic,potato ,squash & oregano for 2 minutes.
Pour water & cook the vegetables till soft,cool completely.
Filter the water & grind the pulp to a smooth paste.
Pour the saved water,milk,puree,salt & pepper in a bowl.
Give a nice boil switch off the stove & serve it hot garnished with little cream or cheese.
Note:
For extra richness you can also use butter instead of olive oil.

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Thursday, October 8, 2015

Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes

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Sabudana Khichdi
Ingredients
Sabudana/Sago-1 cup
(Sprinkle water generously & mix the sago well,at intervals sprinkle some more water till its soaked well & dry.Usually it takes 4 to 5 hours.Do not add too much water other wise it will become sticky)
Coarsely powdered roasted peanuts- 3/4 cup
Potato cut into very small cubes-1
Salt to taste
Red chilly powder-1/8tsp
Lime juice-2tsp
Turmeric powder-1/8tsp
Tempering
Oil-2tsp
Jeera/Cumin-1tsp
Chopped green chillies-1
Curry leaves-little
images of Sabudana Khichdi Recipe / Sago Khichdi Recipe / Maharashtrian Sabudana Khichdi Recipes
Sabudana Khichdi
Method
Heat oil in a pan temper it with jeera,green chillies & curry leaves.
Add the potato fry for 2 to 3 minutes.Now add all the dry spice powders & salt.
In medium low flame saute for couple more minutes till potatoes are cooked.
Add the sago & peanut powder,gently toss them well till everything is well combined.
Switch off the stove add the lime juice and give a quick mix.
Serve it hot garnished with curry leaves.

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Wednesday, October 7, 2015

Malabar Chicken Curry Recipe / Malabari Chicken Curry Recipe

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Malabar Chicken Curry
Ingredients ground to a smooth paste
Fennel seeds/ Somph-1tsp
Cloves-4
Cardamom-2
Cinnamon-a small piece
Grated coconut- 1/4 cup
(Dry roast above ingredients till light brown.Cool & grind to a smooth paste.)
Ingredients for marination
Boneless chicken cubed-2 cups
Salt to taste
Red chilly powder-1 tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
( Mix all above ingredients together in a bowl.Mix well & rest it for 20 minutes )
Tempering
Coconut oil- 6 tsp
Chopped onion-1/4
Chopped tomato-1
Ginger & Garlic paste-1tsp
Curry leaves-little
Slit green chillies-4
Method
Heat oil in a pan add the onion,green chillies & curry leaf,fry till onions are light brown.
Now add the tomato,ginger & garlic paste,fry till raw smell disappears.
Add the ground paste fry till oil separates the pan.
Add the marinated chicken saute for couple more minutes.
Pour some water & cook it till chicken is cooked & the gravy is thick.
Garnish with curry leaves & best served with roti or plain rice.

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Sunday, October 4, 2015

Brinjal Gothsu Recipe / Kathirikai Gotsu / Eggplant Gotsu Recipe- Side dish for Idli /Dosa

Brinjal Gothsu Recipe / Kathirikai Gotsu recipe / Eggplant Gotsu Recipe- Side dish for Idli /Dosa
Brinjal Gothsu
Ingredients roasted in 1tsp of oil till light golden brown
Coriander seeds-3tsp
Channa dal-2tsp
Urad dal-1/2tsp
Pepper-1/2tsp
Jeera-1/2tsp
Red chillies-2
(Fry above mentioned ingredients in 1 tsp of oil till light brown.
Cool completely & dry grind to a smooth powder)
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Methi / fenugreek seeds-5
Jeera/cumin-1/8tsp
Hing-1/4tsp
Other ingredients
Chopped small brinjals-6
Chopped onion-1/4
Chopped tomato-1 small
Chopped green chillies-2
Yellow moongh dal-1/2 cup
(Pressure cook moongh dal with little turmeric powder,slightly mash & keep aside)
Salt to taste
Turmeric powder-1/8tsp
Jaggery-1tsp
Diluted semi thick tamarind juice-1 cup
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it with above ingredients.
Add the brinjal,onion,tomato & green chillies,fry for 2 minutes.
Pour the tamarind juice,2 cups of water,salt & turmeric powder,cook till vegetables are cooked.
Add 1 to 2 tsps of above ground masala powder & cooked dal,
Cook till everything is well combined.
This gravy should be in pouring consistency so adjust the water content.
Lastly garnish with coriander & curry leaves,mix & serve it with Ven pongal.
Note:
a) Do not add the whole ground powder,add just 1 or 2 tsps according to your taste.Remaining powder can be stored in a clean dry bottle.
b) This gravy should not be very thick,need to be in pouring consistency.

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