Koozh Vadam Recipe / Koozh Vathal / Arisi Vathal Recipe / Rice Vathal

Koozh Vadam

Ingredients
Raw rice- 1 cup
( I used sona masoori rice)
Sago/sabudhana/Javvarisi-1/4 cup
( I used milk white big variety sago)
Salt to taste- I added 1tsp
Hing-1tsp
Small green chillies-4
Jeera/cumin-1 tsp
Water- 3 cups
Method
Wash rice & sago together,pour water just above the rice & leave it overnight.
Next day grind the soaked rice,sago,hing,salt & green chillies to a very smooth paste.You can add water while grinding
Consistency should look like a semi thick dosa batter.
Boil 3 cups of water in a heavy bottom pan,add the jeera now reduce the flame & pour the ground mixture.
Keep stirring constantly in medium low flame , cook till the mixture thickens & no lumps formed.
Wet your hands take a small ball from the mixture to check if cooked.The dough should not be sticky & its easy to roll like a ball then your dough it ready.
Fill the murukku press with the dough,i used single star shaped plate.
Squeeze it out directly onto a wet cloth or on a thick plastic sheet.
Dry it in hot sun for at least 3 days,then peel it out from the sheet & dry till crisp.
Store it in a container.
Deep fry in oil when ever needed & enjoy!
Note:
a) Amount of water depends upon the quality of rice & sago,so keep some hot water ready while cooking the dough.
b) Add chillies according to your taste.

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Sesame Ladoo Recipe / Nuvvula Unda / Til Ka Ladoo Recipe / Til Ke Laddoo

Sesame Ladoo

Ingredients
Roasted & powdered  white sesame seeds -1 cup
Brown sugar-1 cup
Melted ghee-3tsp
Method
Mix above ingredients in a bowl.
Pour the warm melted ghee & mix it well.
Roll it out into tight balls while still warm.
Store it in a jar.
Note:
You can also use grated jaggery in this recipe.
Do not burn the sesame seeds while frying.Sesame should be just light golden brown.
You can add cardamom powder for flavour.

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Beerakaya Pottu Podi Recipe / Beerakaya Tokku Podi Recipe / Ridge Gourd Skin Podi Recipe

Beerakaya Pottu Podi

Tempering ingredients
Oil-2tsp
Mustard-1/2tsp
Urad dhal-1tsp
Jeera/cumin seeds-1tsp
Red chillies-3 or Red chilly powder - 1/2 tsp

Curry leaves-little
Hing-a pinch
Turmeric powder-1/8tsp
Crushed garlic-4
Thick tamarind juice-1tsp or Amchur powder (optional)

Salt to taste
Other ingredients
Ridge gourd skin/Beerakaya peel-3 cups
(With very little water and grind to a coarse paste,squeeze out excess water.Don't discard the water you can use it in gravys or in making chapathi dough.
Heat a pan, in low medium flame dry roast the paste till all the water has evaporated & its completely dry,keep it aside).

Beerakaya Pottu Podi

Method

Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the dry roasted peel & mix it well.
Cool & store it in fridge.
Mix it with hot rice & enjoy.

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Lemon Pickle Recipe / Nimboo ka Achar Recipe / South Indian Lemon Pickle Recipe

Lemon Pickle

Ingredients
Large yellow lemon-10
(cut into small pieces)
Chilly powder-1/2cup
Salt-1/4 cup
Turmeric powder-1tsp
Sesame oil-1cup
Mustard seeds-1tbsp
Crushed fenugreek/ methi seeds-1tsp
Hing-1tsp
Method
Take a clean dry jar add the cut lemons,salt & turmeric powder.Mix it well & leave it covered for 3 days.
Each day just mix it well with a clean spoon.
The 3rd day mix the chilly powder to the soaked lemon.
 Heat oil in a pan & temper it with mustard,hing & methi seeds.
Cool the tempering & pour it into the pickle.Mix it well & best served with curd rice.
Store this pickle in fridge.
Note:
Always use dry spoon to take pickles.
This pickle should be stored in fridge.
Add salt according to your taste.

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How to store Green Chillies In Fridge?

Easy way to store green chillies in fridge for more than 3 weeks & keeping them fresh.

 Remove the stems from the green chillies.Place a kitchen paper in a dry plastic container.

Place the green chillies on the kitchen paper,cover it with another kitchen paper.
Close it with a lid & store in fridge.

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Thanks Vineela for the tip.

Javarisi Vadam / Sago Vadaam / Javvarisi Vathal Recipe

Javarisi Vadam

Ingredients
Sago/Sabudhana/Javvarisi - 1 cup
(I used the milk white big variety sabudhana)
Water-4 cups
Salt - around 3/4 tsp
(check the taste if needed add more)
Green chillies-4 big long variety
Jeera/cumin seeds-1/2 tbsp
Hing-1tsp
Lemon -1/2

Method
Pour water just above sago & leave it covered overnight.
Next day grind salt,green chillies & hing to a smooth paste,keep it aside.
Boil 4 cups of water,add the soaked sago into the boiling water.
In medium low flame cook till the sago is transparent & semi thick like soup,switch off the flame.
Now add the ground paste,jeera & squeeze out 1/2 of a big lemon,stir it well.Let it cool a bit,check salt if needed add more.
Spread a thick plastic sheet in the sun.
Take a spoon of the sago mixture spread it slightly.The thickness should not be too thin.
Let it dry in sun the whole day,flip it over to the other side & dry the next day.
The 3rd day place it on a tray or plate & dry it completely.Store it in container.
Deep fry these vadams in hot oil & enjoy!!!!

Note:
Some add butter milk to the mixture to get a nice water colour.
Add chillies according to the taste of your family.
If you want colourful vadam,add food colour to the cooked mixture.

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Pulikaichal Recipe / Pulikachal / Pulikatchal Recipe / Puliyogare Recipe / Puliyodharai Recipe - A Spicy Tamarind Sauce to makeTamarind Rice.

This is a another version in making Pulikaichal.Check the traditional  version  HERE.

Pulikachal

Ingredients fried till light brown in 1tsp of oil

Coriander seeds-2tbsp
Channa dal-1/2tbsp
Mustard-1/2tbsp
Jeera-1/2tbsp
Sesame seeds-1tbsp
Urad dal-1tbsp
Whole pepper-1tbsp
Peanuts-1tbsp
Methi/Fenugreek seeds-1/2tsp
Red chillies-6
Curry leaves-10
Grated coconut-1/4 cup
(cool the fried ingredients & make a smooth powder)

Tempering

Sesame oil-little more than 1/4 cup
Mustard-2tsp
Red chillies-2
Urad dal-1tsp
Channa dal-2tsp
Peanuts-4tsp
Sesame seeds-2tsp
Curry leaves-little
Hing-1tsp

Other ingredients

Salt to taste
Turmeric powder-1/2tsp
Semi thick tamarind juice-3 cups

Method

Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice,turmeric powder & salt,give a nice boil , mean while take 4 to 5 tbsp of the ground powder,pour 1/2cup of water dilute to make sure there are no lumps.Pour this into the boiling tamarind juice.
Cook the whole mixture till thick & oil separates from sides of the pan.
Switch off the flame, add required amount of the paste to hot rice, mix well & serve.
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Inspired by srefoodblog

Click HERE for Kovil Style Puloyodharai

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Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi

Kulfi

Ingredients
Evaporated milk - 1 can (354 ml )
Condensed milk -1 can ( 14 oz )
Whole milk -1/2 cup
(If you think is too sweet then add extra 1/2 cup of whole milk.)
White bread -1 slice
(I used brown bread in this recipe because it gives nice colour to the kulfi)
Crushed saffron a generous pinch
Cardamom powder-1/4tsp
Chopped pistachio & almonds-each 1tsp

Kulfi

Method
Remove the crust from the bread slice its optional.Dry grind the bread to a smooth powder.This will look like bread crumbs.You can also crumble it with your fingers.
Take a bowl & mix all above ingredients including the bread crumbs.
Blend everything together.
Pour these in kulfi moulds / Popsicle moulds or any plastic container & freeze them overnight or at least 8 hours.
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.
Enjoy this easy version Kulfi, a best summer Ice cream!

Note:
a)If you think is too sweet then add extra 1/2 cup of milk.
b)You can also crush the nuts in mixi instead of chopping.

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