Murukku Varieties
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Murukku Varieties
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Thakkali Bajji |
Sesame oil - 2 tsp
Mustard and Urad dal together - 1 & 1/2 tsp
Jeera - 1/4 tsp
Red chilly - 1
Curry leaves few
Diced onion - 1 medium size
Ripe tomatoes - 2 large or 3 medium size
Red chilly - 4
Kashmiri chilly - 4
Garlic - 3
Salt to taste
( Pressure cook all the ingredients till soft and using a hand blender blend till all mashed)
Heat oil in a pan and temper it with above ingredients.
Pour the hot tempering into the tomato mixture and mix well.
Best served as a side dish for Idli . Dosa and Chapathi.
Thanks for visiting !
Parangikai Paal Kootu |
Grated coconut - 2 tbsp
Rice flour - 1 tsp
Milk - 1/2 cup
( grind all ingredients together to a smooth mixture)
Coconut oil - 2 tsp
Mustard seeds - 1 tsp
Curry leaves few
Red chilly - 1
Yellow pumpkin / Parangikai - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp
Slit green chillies - 2
Add the pumpkin, green chillies , salt , turmeric powder and little water, cook the vegetable till soft.
Pour the ground mixture and jaggery and cook for a minute and switch off the stove.
Heat oil in a pan and temper it with mustard and curry leaves, pour the hot tempering into the kootu.
Mix and best served as a side dish for rice.
Thanks for visiting !
Caramel Payasam |
Sugar - 1/2 cup
Milk - 2 cups
Basmati rice - a handful
( wash the rice and soak it in water for 5 minutes, drain the water and pulse to a coarse mixture)
Salt a pinch
Chopped cashew nuts fried in ghee - 1 tbsp
Raisins fried in ghee - 1 tsp
Powdered cardamom - 1
Heat a pressure cooker add the sugar in low flame keep stirring till the sugar melts and reaches to a light golden brown syrup. Do not cook too much then syrup can burn and the payasam will turn bitter.
Pour the milk gently make sure they don't sputter on you, mix well.
Now add the ground rice and give a mix , close the cooker with the lid and cook till one whistle. Switch off the stove.
Once cooled open the pressure cooker add the fried nuts , a pinch of salt and powdered cardamom powder and enjoy!
a) Instead of rice you can use millets or wheat rava.
b) Saffron can be added for extra flavor.
c) Be careful when making the syrup , if cooked too long the colour will become dark and the dish will taste bitter. The whole process should be in low flame.
d) The whole payasam process can be made in a heavy bottomed pan cooking in low flame for 30 to 45 minutes.
e) This payasam can be served hot or cold.
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Thanni Kolukattai |
Rice flour - 1/2 cup
Salt as needed
Hot water as needed
( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)
Ghee - 1 tsp
Jeera - 3/4 tsp
Pepper powder - 1/2 tsp
Thippilli / long pepper crushed - 1/8 tsp
Curry leaves few
Water - 5 cups
Sesame oil - 1 tsp
Salt a pinch
Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.
Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.
Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.
Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.
Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.
Enjoy the warm drink and Kolukattai hot.
Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.
This is a traditional Saurashtra recipe which is usually eaten when you have cough or cold.
Thanks for visiting !
Banana Stem soup |
Ghee - 1 tsp
Banana stem chopped - 2 cups
Moongh dal - a handful
Ginger and Garlic paste - 1/4 tsp
whole black pepper - 1/2 tsp
Jeera - 1/4 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a tiny piece
Cloves - 2
Bay leaf - 1
Salt to taste
Turmeric powder - a generous pinch
Chopped coriander leaves for garnish
Heat ghee in a pressure cooker add the spices , ginger / garlic paste and banana stem sauté for 2 minutes. Add the moongh dal , salt , turmeric powder and sauté for couple more minutes.
Add water as needed and pressure cook till soft. Once cooled open the pressure cooker lid and remove bay leaf, cloves and cinnamon stick out.from the soup.
Cool the mixture and blend to a smooth mixture , filtering is optional.
Garnish with coriander leaves and sprinkle some pepper powder on top and serve hot.
If the soup is too thin dilute 1 or 2 tsp of corn starch pour it into the soup and boil once to thicken.
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Pullattu |
Sona masoori rice - 2 cups
Methi Seeds - 1 tsp
Curd - 1 cup
Water as needed to dilute the curd
Cooking soda - 1/4 tsp
Salt to taste
Wash and soak rice and methi seeds together in curd, add water as needed for overnight.
Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.
Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.
Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.
Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.
Enjoy hot with chutney or sambar.
Veg Chilli Milli |
Oil - 2 tsp
Pepper corns - 5
Bay leaf - 1
Cloves -3
Cardamom - 2
Cinnamon - a small stick
Jeera - 3/4 tsp
Cashew nuts - a handful
Kashmiri chilly - 5
Onion - 1
Tomato - 1 large
Salt to taste
( Heat oil and fry all above ingredients till color changes, pour some water and cook till soft. Cool the mixture and grind to a fine paste )
Butter - 2 tbsp
Ginger cut into thin strips - 1 tsp
Green chilly cut into strips - 4
Shredded cabbage - a handful
Green peas a handful
Capsicum strips - a handful
Beans a handful
Paneer cubes - 1 cup
Cream - 1/ 8 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/8 tsp
Kasturi methi crushed - 1/2 tsp
Chopped coriander leaves - 2 tbsp
Veg Chilli Milli |
Heat butter in a pan add ginger and green chilies strips sauté for a minute, add the vegetables and sauté till vegetables are cooked.
Pour the ground paste, dry masala powder , salt if needed , paneer and mix well pour water as needed cover and cook till the mixture is thick.
Reduce the flame add the Kasturi methi and cream mix till combined.
Switch off the stove and garnish with coriander leaves and serve as a side dish for roti or naan.
Thanks for visiting !
Turkish Poached Eggs |
Plain Greek yogurt - 1/2 cup
Chopped parsley or Dill leaves - 1 tsp
Grated garlic - 1
Salt and pepper powder to taste
( mix everything together in a bowl)
Butter - 2 tbsp
Red chilly flakes - 1 tsp
Red chilly powder - 1/ 2 tsp
( Heat butter in a pan add the red chilly flakes and red chilly powder cook for a minute till well combined and switch off the stove, do not over cook and burn them.)
Olive oil - 2 tsp
Parsley - 1 tsp
( crush parsley with olive oil to a coarse paste )
Water as needed
Vinegar or Lemon juice - 1 tsp
Eggs - 2
( Break an egg into a bowl , heat water in a pan add vinegar and give a boil reduce the heat and gently drop the eggs from the bowl into the water. simmer till the egg yolk are runny and white are set . Repeat with the second egg too. Using a slotted spoon gently remove the eggs from the water.
Chopped Dill or Parsley leaves
Cilbir |
Take a plate spread the yogurt mixture place the poached eggs on top. Drizzle the butter sauce and the parsley olive oil paste generously on top. Garnish with Dill or Parsley leaves and enjoy immediately with toasted bread !
Thanks for visiting !