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.

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

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.

Thanks for visiting !

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

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.

Vazhaithandu/Valaithandu Kootu In Instant Pot
----------------------------------------------------------
Tempering
Oil - 3 tsp
Mustard,Urad dal - each - 1 tsp
Red chillies - 1
Curry leaves few
Hing - 1/8 tsp
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
(Add little water and grind to a smooth paste)
Other ingredients
Banana stem/Vazhaithandu/valai thandu - 1 small
( Cleaned and finely chopped,Check HERE how to clean the stem)
Yellow moongh dal with skin - 3/4 cup
( wash and soak it in water for 10 minutes)
Salt to taste
Turmeric powder - 1/2 tsp
Coriander/Curry leaves for garnish

Method
Heat an instant pot and switch on saute mode pour oil and temper it above ingredients.
Now add the chopped banana stem saute for a minute add salt and turmeric powder.
Add the soaked moongh dal with water,add 1/2 cup water and close with the lid.
Cook on manual mode for 6 minutes vent closed.Natural release and open the lid.
Add the ground paste and in saute mode give a nice boil.Switch off the kootu once its thick.
Garnish with curry and coriander leaves and ready to serve.


Thanks for visiting !

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

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 )

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.
Note:
a) Sugar syrup must be a 2 string consistency otherwise your burfi will become a halwa.
b) Once the mixture leaves the sides of the pan pour it immediately onto the tray otherwise they will become like bread crumbs.
c) New comers try in small quantity for you to know the right consistency.

Thanks for visiting !

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

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

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.

Thanks for visiting !

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)

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

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

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.

Thanks for visiting !

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

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.

Thanks for visiting !

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

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.

Thanks for visiting !

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

Puli sadam

Tempering ingredients

Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Red chilies - 3
Slit green chilies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp

Other ingredients

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.

Thanks for visiting !

Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry

Beerakaya Fry

Ingredients
Beerakaya/Ridge gourd  chopped -1 long
Chopped onion-1/4
Chopped tomato-1 small
Crushed garlic-1
Curry leaves few
Coriander leaves few for garnish
Grated coconut -1tbsp
Salt to taste
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Sesame powder-1tbsp
(dry roast the sesame seeds till it splutters,cool & dry powder)
Tempering
Oil-2tsp
Mustard -1/2tsp
Urad dal & Jeera- each 1/4tsp
Method
Peel the ridge gourd & chop into small pieces.
Heat oil in a pan & temper it with above ingredients.
Fry onion,tomato,garlic,ridge gourd & curry leaves for 2 minutes till light brown.
Now add the dry ingredients,fry for a minute.reduce the flame cover it with a lid & cool till raw smell has disappeared & curry is dry.
Switch off the flame sprinkle the grated coconut & sesame powder,toss it well
Garnish with coriander leaves & serve with plain rice.

Thanks for visiting !

Kambu Adai Recipe / Pearl Millet Adai Recipe / Kambhu Adai recipe - Millets Recipes

Kambhu Adai

Ingredients

Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste

Other Ingredients

Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai

Method

Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

Thanks for visiting !