Vanilla Swiss Roll Recipe / Swiss Roll Recipe

Vanilla Swiss Roll

Ingredients
All purpose flour/Maida-3/4 cup
Baking powder-1/2tsp
Eggs separated-4
Powdered sugar-3/4 cup
Vanilla essence-1tsp
Salt-1/4tsp
Filling
Ready made instant vanilla pudding
Method
Pre.heat the oven to 375.deg.
Line a long rectangle baking tray with a parchment paper.
Sieve maida & baking powder together,keep it aside.
Whip the egg whites & salt till it form peaks.Beat the sugar & yolk till its creamy.Add the essence & flour mixture,beat till smooth.
Fold in the egg whites into the cake batter.Pour this on the lined tray & bake for 10 minutes till the top is slightly brown (do not bake more than 10 minutes,cake will become crispy & hard).
While still warm turn it onto a parchment paper which is sprinkled with caster sugar.peel of the parchment paper & spread the custard evenly on top.
Now slowly roll the cake it to a tight log.
Keep it in fridge for 5 minutes & then cut into circles & serve.
Inspired by usmasala

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Karamani Sundal Recipe / Black Eye Bean Sundal / Lobia Sundal Recipe

A Navarathiri / Navratri Special

Karamani Sundal

Ingredients

Black eye bean / Karamani -1 cup

(Soak the beans overnight & next day rinse & add new water)

Salt to taste

Turmeric powder

Grated coconut-1tbsp

Tempering

Oil-1 tsp

Mustard,Urad dal -each 1/4tsp

Chopped green chillies-1

Curry leaves-few

Hing-1/8tsp

Method

Pressure cook the karamani with little salt,turmeric powder & water just to soak the beans.
Do not mash the beans,drain out any extra water & use the water while making any gravy.
Heat oil in a pan temper it with above ingredients.
Now add the cooked karamani,toss it well.
Switch off the stove sprinkle grated coconut mix & serve.

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Ellu Urundai Recipe / Sesame Ladoo Recipe / Til Laddo Recipe / Sesame Jaggery Balls

Ellu Urundai

Ingredients
White Sesame / Til / Ellu -1 cup
( you can also use black sesame needs )
Grated jaggery - 1 cup
Cardamom powder- 4

Ellu Urundai/Sesame Balls

Method
Dry roast sesame in low flame till nice aroma comes & light brown.
Cool the sesame seeds & dry grind in a mixie to a coarse powder.
Add the cardamom & jaggery run the mixie one or twice to make it combined.
Transfer into a bowl,make small ladoos out of this mixture.
Store them in an air tight container.
Note :
a) First grind sesame & then add grated jaggery for even grinding.
b) No need to add ghee as sesame leaves oil that is enough to shape out ladoos.
c) You can also add black sesame seeds.
d) Adding roasted nuts are optional.

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Medhu Vadai Recipe / Ulundu Vadai Recipe / Urad Dal Vada / Medu Vada

Medhu Vadai

Ingredients
White round whole urad dal - 1 cup
Salt to taste
Green chillies-2
Chopped ginger -1tsp
Chopped onion-a handful
Chopped curry & coriander leaves-2tsp
Oil-to deep fry
Method
Soak urad dal in water for 1 hour.
Grind salt,ginger & green chillies in a mixie jar,now drain out the water from the urad dal and add.
Grind it to a coarse paste.Grind the dal to a very fluffy thick batter by sprinkling water in intervals.
Do not add too much water at the beginning of grinding.
Remove the batter in a bowl,now add all the above ingredients except oil.
Mix everything till combined.Heat oil in a pan.
Wet your hand with water take small portion of the batter flatten them.Make a hole in the middle & slowly slide into the hot oil.
In medium high flame deep fry the vadai till crisp & golden brown on all sides.
Remove them on a kitchen paper for excess oil to get absorbed.
Serve them hot with coconut chutney.
Note:
a) Always deep fry in medium high flame otherwise the vadais will drink too much oil.
b) For shaping out the water you can use banana leaf or a plastic sheet(zip lock).
c) Do not soak the dal for more than 2 hours.Grind the batter in intervals by sprinkling water in between.If your batter goes watery add some rice flour to thicken the batter.Wet grinder is best for grinding the batter.
d) Avoid onion if keeping for pooja.

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Uppu Kozhukattai Recipe / Uppu Kolukattai Recipe / Savoury Modak Recipe

Uppu Kozhukattai

Ingredients

Raw rice-1/2 cup

Boiled rice-1/2cup

Salt to taste

Coconut grated-2tbsp

(Soak above ingredients together for 2 hrs.Grind it with salt to a smooth paste).

Tempering

Oil-2tsp

Mustard,jeera,Urad & Channa dal-little

Chopped green chillies-1

Curry leaves-little

Hing-1/4tsp

Method

Heat oil in a pan temper it with above ingredients.
Add the ground rice paste and keep mixing it on medium heat till all the water has absorbed & forms a soft ball.
Switch off the heat cover & let it cool.
Knead the dough well to make sure there are no lumps.
Take small portion & shape it out to any shape you like.
Arrange them in a greased plate or idli plates & steam it for 5 minutes or till done.
Serve them hot .

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Rava Kesari Boorelu Recipe / Halwa Boorelu Recipe / Sooji Halwa Boorelu / Boorelu Recipe

Rava Kesari Boorelu

Outer covering ingredients
Rice -1 cup
Urad dal-1/2 cup
Salt a pinch
Cooking soda a generous pinch
Filling ingredients
Sooji/Rava/Semolina-1 cup
Sugar-1 cup
Dessicated coconut-1/4 cup
Boiling water-2 cups
Ghee-5tsp
Chopped cashew nuts-1tbsp
Cardamom powder-1/2tsp
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dal together for 2 hours.Grind them to a smooth batter,batter consistency should be like a thick Idly batter.Do not add too much water while grinding.
Mix salt & cooking soda just before frying.
Add 2tsp of ghee in a pan roast sooji & cashew nut till changes colour.Do not fry till brown.
Switch off the stove add the coconut & cardamom powder,mix it well.
Pour the boiling water, in very low flame cover & cook till the sooji is cooked.
Now add the sugar & remaining ghee,mix till its dry.Slightly cool the mixture & make small tight balls while still warm.
Heat oil in a pan,take a sooji ball dip it into the batter.Make sure the filling is well coated on all sides.
Drop it into the hot oil & in medium high flame fry till golden brown & crisp on all sides.
Remove on a kitchen paper for excess oil to get absorbed.
Serve them hot.
Note:
a) While grinding the batter do not add too much water,batter should be thick.
b) Some use urad dal-1 cup & rice -1/2 cup proportion.
c) The sweetness for our family is perfect with the amount measurement.if you want more sweet then add 1 tbsp extra.
d) Fresh coconut can also be used instead of dessicated coconut.

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Oats Idli Recipe / Instant Oats Idli / Oats Idly Recipe

Oats Idli

Ingredients

Steel cut oats-2 cups

(Slightly dry roast,cool & powder)

Dry roasted white rava/semolina-3/4 cup

Salt to taste

Semi thick curd-2 & 1/4 cups

Eno fruit salt-1tsp

Tempering

Oil-2tsp

Mustard-1tsp

Channa dal-1/2tsp

Urad dal-1tsp

Jeera/cumin-1/4tsp
Chopped ginger-little

Chopped green chillies-1

Chopped curry & coriander leaves-2tsp

Method

Heat oil in a pan temper it with above ingredients.
In a bowl add all above ingredients together.
Add the curd & tempering,mix till everything is well combined.
Grease the idli places,just before pouring the mixture into the plates,mix the ENO.
Beat slightly,pour a ladle of batter into the plates. 
Steam the idli for 7 to 8 minutes or till done.
Serve them hot with any chutney you like.
Note:
a) You can add finely chopped vegetables.
b) Use any kind oats for this recipe.
c) Use cooking soda a pinch if you don't have ENO,but i prefer ENO fruit salt.
d) Fermentation not required for these idli.

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Pasi Paruppu Laddu Recipe / Nei Urundai Recipe / Pasi Paruppu Urundai Recipe / Yellow Moong Dal Ladoo Recipe

Pasi Paruppu Urundai

Ingredients
Pasi paruppu/Yellow moongh dal-1 cup
( Dry roast till light golden brown,do not burn them.Cool & grind it to a fine powder)
Sugar-1 cup
(Blend it to a very fine powder)
Cardamom-10
(Powder cardamom along with sugar)
Chopped cashew nut fried in ghee-20
Melted warm ghee-required amount (approximately 1/4 cup
Method
Mix all above ingredients together in a wide bowl or plate.
Pour warm ghee little by little & form into small balls.
Store it in an air tight container.
Note:
a) While dry roasting moongh dal take care so that you don't fry them too brown or burn them.
b) Instead of sugar you can also add powdered jaggery .
c) while making ladoo make sure the ghee is warm.
d) Raisins can also be added for extra taste.

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