Ingredients
Toor dal / Thur Dal /Pigeon pea-1 cup
Chopped spinach/Palakura/Pasalai keerai-1 small bunch
Chopped green chillies-3
Chopped tomato-1
Chopped onion-1/2
Salt-to taste
Turmeric powder-1/4tsp
Water required amount Tempering Vadagam -1tsp Or
Oil-1tsp
Mustard-1 tsp
Jeera/cumin-1/2tsp
Urad dal-1/2tsp
Crushed garlic -4
Red chillies-1
Hing-a pinch
Curry leaves- few Method
Cook spinach,salt,dal,turmeric powder,tomato,onion & green chillies in a pressure cooker with little water till soft.
Mash the dal well keep it aside
Heat oil in a pan & temper it with above ingredients.
Pour this into the mashed cooked dal,mix it well.
Best served with plain rice or Roti.
Oil-1/2tsp Mustard,Urad dhal,Jeera & Curry leaves -1/8 tsp each Red chilly -1
Method
Heat oil in a pan fry the dhas till light brown. Now fry the goosberry,chillies,ginger,hing & coconut fry for 2 min.Switch off the flame. Cool the mixture & grind it to a smooth paste. Heat oil & temper it with above ingredients. Mix 1 or 2 tsp of the mixture into the curd, pour the tempering mix it well. Best served as a side dish for rice.
Tips: Ground paste can be stored in fridge for 3 or 4 days.When needed mix with curd & serve. The mixture can also be mixed with rice & eaten like thogayal. This will be a bit sour so add more green chillies if you want. Thanks for visiting !
Ingredients
Green long brinjal cubed-4
Potato cubed-2
Salt to taste Turmeric powder-1/4tsp Chilly powder-1/2tsp Onion chopped -1/4 Tomato chopped-1/2 Grated coconut -1tbsp Curry leaves few Tempering Oil-4tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal-1tsp Method Heat oil in a pan temper it with above ingredients. Add the potato,onion,tomato& dry powders saute in medium low flame till potatoes are 3/4th cooked. Now add the brinjals & fry it till soft,sprinkle very little water if needed. Sprinkle coconut & chopped curry leaves,mix them well. Switch off the stove & serve it with rice or roti. Thanks for visiting !
Ingredients
Rava/Sooji/Semolina - 1 cup
Water - 3 cups
Sugar - 1 & 3/4 cup
Ghee - 1/2 cup
Chopped almonds & cashew nuts - 2tsp
Raisins -2tsp
Cardamom powder -1/2 tsp
Yellow food colour-a generous pinch Method
Fry nuts & raisins in 1tsp of ghee till light brown & keep it aside.
In the same pan add the ghee & rava.Fry it in medium low flame till colour changes & nice aroma comes. Switch off the flame & keep it aside.
Boil water with little food colour,pour this into the rava.Mix well to make sure there are no lumps.
Switch on the flame,cover & in very low flame cook till water has evaporated &rava is cooked.
Now add the sugar and mix it well till everything is well combined.
Switch off the stove add nuts & cardamom powder, mix & serve them warm. Note:
a) Fry rava well otherwise your kesari will be sticky.
b) If you have a sweet tooth add 1/4 cup more for the above quantity.
Tomato chopped-2
Ginger/garlic chopped-1tsp
Green chillies chopped-4
Salt-to taste
Chilly powder-1/4 tsp
Turmeric powder-1/4tsp
Amchur powder/dry mango powder-1/2tsp
Jeera/cumin seeds-1tsp
Coriander leaves-little
Garam masala (optional)-1/4tsp
Oil-3tsp Method Apply oil on the eggplant,prick it with a fork. Roast it in oven or on stove till the skin is black.Cool & remove the skin and chop the pulp,keep it aside.
Heat oil in a kadai temper jeera,add the onion,tomato,green chillies & ginger/garlic paste,fry till every thing is cooked & raw smell has disappeared.
Now add the eggplant & all dry masala powders, fry till everything is combined.
Switch off the flame garnish with coriander leaves.
Mix well & best served with Roti or Chapati. Note:
a) Use any colour brinjal/eggplant,here i have used the fat green brinjal.
Step by step method /picture to make Boondhi Ladoo
Boondi Ladoo
Ingredients
Besan / Kadalai Maavu / Bengal Gram Flour-1 cup
Sugar -1 &1/4 cup
Water -3/4 cup
Cashew nut- 2tsp
Raisins-2tsp
Cardamom powder-1/2tsp
Ghee-1/2 tbsp
Oil to fry
Edible camphor/Pachai kalpuram- a pinch (optional)
Yellow & green food color -a pinch (optional )
Boondi Ladoo
Method
Add water & make a smooth semi thick batter with besan. Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle. Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside(do not fry the boondhi's too crisp).Repeat till you finish the batter.
Boil water & sugar till it reaches to a one string consistency.
Switch off the flame,add the cardamom powder &edible camphor.
Fry nuts & raisins in ghee,add it to the sugar syrup. Now add all the fried boondhis to the warm sugar syrup & mix it well. Close and keep it for 10 minutes (mix it in between). Make ladoos while still warm. Boondhi ladoo are ready to eat!!!.
Tips
a) If your mixture becomes hard,keep in stove for 2 minutes it will loosen up.Then make balls immediately. b) If the mixture is loose do not worry heat it up for 2 minutes in high flame till the extra water evaporates,then cool & make ladoos. c) If adding colours then take out 2 ladles of the batter in two separate bowls.Mix the food colours to each bowl, mix it well & make boondhis. or just use one colour.
d) Do not fry the bhoodi's till crisp,remove when 3/4th done.
Ingredients
Fresh manathakali seeds / Black Nightshades -1 cup
( Only green seeds not the ripe black fruits )
Salt little
Turmeric powder-a pinch
Thick butter milk-1 & 1/2 tbsp Method
Soak all the ingredients together in a bowl.Leave it overnight.
Next day spread it on a plate & dry them in sun.
Dry them completely till all the curd as absorbed the seeds & are dry.
Store them in a container.
Fry in hot oil when needed & add it while making vatha kuzhambu.
Ingredients
Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup
Vadavam
Vadagam
Method
Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.
Note:
a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.
Heat oil in a kadai temper it with above ingredients. Add the beetroot,salt ,turmeric powder,hing & salt. Fry for a minute in low flame,sprinkle very little water. Cover and cook till the vegetable is cooked. Lastly add the grated coconut & curry leaves stir. Switch off the flame & serve as side dish. Thanks for visiting !
Ingredients
Chopped fresh strawberry-1 cup
Chopped pear-1
Small apple-1
Honey-1tsp (optional)
Ice cubes Method
Put all above ingredients together in a mixi jar & blend it to a smooth liquid.
Dilute it with water if very thick.Filtering is optional.
Serve it cold with ice cubes.
