Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast

Kanchipuram Idli

Method

Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp
Method
Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd,oil & ghee,leave it overnight to ferment.
Before making the idly mix the curd,hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel/aluminium tumblers & steamed for 15 to 20minutes till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.
Note:
a) Soaked handful of channal dal can be added.
b) You can also temper the pepper,jeera,curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

Courtesy:Pavithra

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Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe

Vazhaipoo Kola Urundai

Ingredients
Vazhaipoo chopped-1 whole banana flower
(steam it with little salt & turmeric powder,squeeze out extra water if any)
Cloves-2
Cinnamon-a small piece
Fennel seeds-1 & 1/2 tsp
Red chillies-4
Ginger & garlic paste-1tsp
Coconut-5tsp
Powdered pottu kadalai mavu /Roasted gram dal -1/3 cup
Poppy seeds-1tsp
Chopped mint & coriander leaves-a handful
Salt ( add only if needed)
Oil-to deep fry
Method
Dry grind  cloves,cinnamon,fennel seeds,red chillies,poppy seeds to a fine powder.
Then add the other ingredients except gram flour powder & grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl & add the powdered gram dal,mix it well,make small balls from the above mixture.
Deep fry in hot oil till golden brown on all sides in medium flame.
Remove it on a kitchen paper to remove any excess oil.
Enjoy them!

Note:
a) While grinding do not add any water,sprinkle if needed.Otherwise your kola urundai will absorb too much oil & break while frying.
b) After steaming squeeze out extra water if any.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will not cook inside.
e) Finely chopped onions can also be added.

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Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

Mango Sago Pudding

Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Bengali Cabbage Potato Curry Recipe / Bengali Cabbage Curry Recipe - No Onion No Garlic Recipe

Bengali Cabbage Potato Curry

Tempering ingredients
Oil-8tsp
Mustard & Jeera-each-1tsp
Fennel seeds-1/2tsp
Methi seeds-10
Hing-1/4tsp
Red chillies-3
Cinnamon-a small piece
Cloves-2
Bay leaf-1
Other ingredients
Chopped cabbage-2 cups
Cubed potato-3
Chopped tomato-3
Red chilly powder-1/2tsp
Garam masala-1/2tsp
Sugar-1/4tsp
Salt to taste
Turmeric powder-1/4tsp
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the cabbage & fry till light golden colour.This is very important step don't skip as this gives the main taste to the dish.
Now add the tomatoes & fry till its soft,add the potato & all dry ingredients & sugar.
Stir well till everything well combined,pour 1 & 1/2 cups of water & just give a whistle.Switch off the flame.
Best served with roti.

Inspired by Maayeka

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Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

Kara Kuzhambu

Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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Peanut Rice Recipe / Groundnut Rice / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes

Peanut Rice

Ingredients dry roasted & powdered
Peanut -1/4 cup
Coconut-1tbsp
Sesame seeds-1tbsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Tempering
Sesame oil -1tbsp
Mustard,Channa & Urad dal -each 1tsp
Peanuts-2tsp
Slit green chillies-1
Curry leaves few
Hing-a pinch
Other Ingredients
Rice-1 cup
(Cook the rice with 2 cups of water & keep it aside.Here i have used basmati rice)
Salt to taste
Method
Dry roast all the above ingredients mentioned till light brown on a low flame.
Cool the mixture & grind to a coarse powder.Keep it aside
Heat oil in a pan temper it with above ingredients.
Lower the flame, add the rice,salt & ground powder.Toss the rice well so the masala is well mixed with the rice.
Switch off the flame garnish with curry leaves & serve them hot with chips or papad.
Note:
a) Masala powder can be made a day ahead & keep in fridge to save time.
b) You can use leftover rice for this recipe.
c) Sesame oil gives nice aroma & flavour to your rice.

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Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya Chunk & Channa Dal Vada

Soya Chunks/Meal Maker Masala Vada

Ingredients
Channa dal -1/2 cup
Soya chunks/Meal maker-1/2 cup
Chopped onion-2tsp
Chopped curry,coriander & mint leaves together -1tbsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Fennel seeds/Somph-3/4tsp
Red chillies-2
Cloves-2
Cinnamon-a small piece
Oil-to deep fry
Method
Soak channa dal for 2 hours in water.Drain out the water completely.Grind the channal dal to a semi coarse mixture.Do not add water while grinding
Soak soya chunks in hot water for 10 minutes.Rinse it with cold water to remove raw smell.Squeeze out the water completely.
In a grinder add cinnamon,cloves,ginger/garlic paste,red chillies,fennel seeds & soya chunks.Grind it to a semi fine paste.Do not add any water while grinding.
In a mixing bowl add the ground soya paste,ground channa dal,salt,onion,mint,curry & coriander leaves.
Gently mix everything well,till its combined
Heat oil in a pan take small portion of the mixture,pat them on your palm to form a thick circle & gently slide into the oil.
Deep fry in medium high flame till crisp & brown on all sides.
Remove it on a kitchen paper to remove any excess oil.
Serve them hot with any dip you like.
Note:
a) Make sure there is no water at all in your mixture.Otherwise your vada will absorb too much of oil.
b) If its soggy add besan or rice flour to adjust the consistency.

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How to make Paneer / Homemade Cottage Cheese Recipe / Homemade Paneer Recipe

Step by step method/picture to make paneer at home

Homemade Paneer

Ingredients
Whole milk ( full fat milk)- 5 cups
White vinegar -2 tbsp

Homemade Paneer

Method
Boil the milk in a deep heavy bottom vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade panner is ready to use.
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make sure you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) If vinegar/lime juice is added before milk is boiled then your paneer will break.always make sure they are added to boiling milk to get perfect firm paneer.

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Strawberry Watermelon Juice / Refreshing Watermelon Strawberry Juice Recipes - A Summer Drink Recipe

Strawberry Watermelon Juice

Ingredients
Chopped strawberry-6
Chopped watermelon -2 cups
Mint leaves-5
Salt a pinch
Chaat Masala-1/8tsp
Ginger-a very small piece
Sugar/honey optional-required amount
Method
Blend all above ingredients to a smooth liquid.
Straining the liquid is optional.
Serve them cold with ice cubes.

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Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vadam Recipe - Sun Dried Lentil Dumpling

Kulambhu Karuvadam

Ingredients
Karamani / Black Eye Bean / Lobia -1/2 cup
Urad dal - 1 cup
Red chillies-5
Curry leaves-few
Salt to taste
Hing- 1/4 tsp
Mustard seeds-1tsp
Method
Wash & soak lobia & urad dal separately for 7 to 8 hours or overnight.
Grind red chillies,salt,hing & curry leaves to a smooth paste.
Grind lobia & urad dal separately to a thick batter.Do not add water while grinding,sprinkle if needed.The batter should look like a vada batter.
Add the mustard to the ground paste & mix everything well till well combined.
Spread a plastic sheet in the sun.
Pinch out small balls from the batter or use a spoon to drop the batter on the sheet
Dry this in sun for 2 to 3 days till its crisp dry.
Store it in a container.
Deep fry in oil & add this to kara kuzhambu.

Courtesy:jeyashriskitchen

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