Thursday, August 27, 2015

Thaen mittai

Ingredients:

Rice - 1
cup ( I used idli rice)
Whole Urad dal - 1/4 cup
Orange Red Food Colouring as needed
Oil for Deep frying
Sugar - 1 cup
Water - 1/4 cup

Method:

Take rice and dal in a bowl. wash it well, soak them in water for 3 hours. Drain them and add it to a blender, add very little water at a time and make it into a thick smooth paste. It doesn't have to be very smooth, the rice will remain little grainy, that is not a issue. 

Now add some food colouring to it and mix well. The batter should be thick.

Now make the sugar syrup, take sugar and water in a sauce pan. Heat it and Mix it well till the sugar is melted and bring it to boil. Boil it for 5 mins. By which time it will get little syrupy and thick.

Now heat some oil for deep frying.

Dip your fingers in some water, take small portion of the batter and drop in hot oil, fry till crispy and golden. It will take around 3 to 4 mins. Once the outer crust turns very crispy., drain it.

Now dip the fried sweet in sugar syrup and soak it for 2 mins.

Drain it and serve.

Notes:

1)The batter should be thick, so add very little water while grinding.
2)When frying you have to fry till the outer crust gets crispy. So it stays crispy even when soaked in syrup.
3)Leave it only 2 mins in syrup. It will absorb it quickly.
4)You can store this in a air tight container for 2 to 3 days.

Wednesday, August 26, 2015

Puli inji

ingredients
  1. Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
  2. Finely Sliced Small Green Chillies – 3 or 4
  3. Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
  4. Tamarind – Lemon sized ball
  5. Turmeric Powder – 1/4 tsp
  6. Red Chilly Powder – 1/2 tsp
  7. Fenugreek Powder (Uluva) – 1/4 tsp
  8. Oil – 1 tbsp
  9. Salt – to taste
  10. Water – as needed
For Seasoning
  1. Oil – 1 tbsp
  2. Mustard Seeds – 1/4 tsp
  3. Dry Red Chillies – 4 or 5
  4. Curry Laves – A sprig
Preparation Method
  1. Dissolve the tamarind in 1 cup of warm water and extract the juice.
  2. Heat 1 cup of water  in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
  3. Filter the jaggery syrup for any particles and keep aside.
  4. Add the tamarind juice to the filtered jaggery syrup and bring to a slow  boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
  5. Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
  6. Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
  7. Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
  8. Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.

Wednesday, March 4, 2015

Javvarisi Vadam

Javvarisi Vadam
Ingredients:
Javvarisi (Sago) – 2 cups
Rice flour – 2 tablespoons
Green Chillies – 4 Nos
Asafotida Powder – ½ teaspoon
Salt – 1 teaspoon or as per taste
Lemon juice – 1 tablespoon
Water – 6 cups
Method:
Soak javvarisi for about 6 to 8 hours or over night.
Next day morning you can make the koozh.
Grind green chillies and salt to a fine paste.
Put a thick bottomed vessel on the stove and pour the water and bring to boil. When it starts boiling, add the soaked javvarisi and stir well. Mix the rice flour in little water and make a thin batter and add to the javvarisi along with ground green chilli paste. Add lemon juice also and stir continuously till the javvarisi is transparent.
The Koozh should be of pouring consistency. If it is too thick, then add enough hot water to make it loose. If it is too thin, just add little rice flour mixed with water and make it to a right pouring consistency.
Spread a clean plastic sheet in the terrace or backyard where you get sun light. Take out a small round spoon of this batter (use round size spoon) and pour it on the sheet. It will get spread round on its own. Finish all the batter like this.
Dry it for the whole day. When it is dried well, store it in a container.
Whenever you want, deep fry it in hot oil. Goes well with any type of rice items like sambar sadam, rasam sadam and variety rices.

Wednesday, September 24, 2014

I tried making a cake for my hubby's Birthday....it didnt turn out very perfect but for the 1st time i feel very happy to see the final out come i knew that i need to practise alot to get them perfectly.i just wanted to share my blog.

Straw berry cake                                                                                               Ingredients

  • 1 package white cake mix (regular size)
  • 1 package (.3 ounce) sugar-free strawberry gelatin
  • 4 egg whites
  • 1/3 cup canola oil
  • 1 cup frozen unsweetened strawberries, thawed
  • 1/2 cup water
  • ICING:
  • 1/3 cup butter, softened
  • 2-1/3 cups confectioners' sugar

Directions

  1. Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside. In a large bowl, combine cake mix and gelatin. Add egg whites and oil; beat until well blended.
  2. In a small bowl, mash strawberries in their juice. Set aside 3 tablespoons for icing. Add water and remaining berries to the batter; mix well.
  3. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For icing, in a small bowl, combine butter and reserved strawberries. Gradually beat in confectioners' sugar until light and fluffy. 

Friday, April 25, 2014

Paniyaram

Paniyaram is a sweet dish made with rawa. This sweet is made in our house on festivals like Tamil New year and Deepavali. U can try this snack anytime … I would like to share with u the recipe of paniyaram , which I made this weekend.



Ingredients
Rava or sooji- 1 cup

Maida-3/4 cup
Sugar-1cup
Elachi powder-1/4 tsp
Oil for deep frying

Method

Mix rawa with water(thick paste so that no water stands on top) for half an hour. Be careful to add very little water so that batter doesn't become too watery.Add sugar , maida and elachi powder to the rawa paste. Mix it well and add little water if necessary. The batter should be thick like vada batter.
Heat oil in kadai and pour the batter with a ladle( smaller than the one u use for dosa) one at a time. When it becomes light brown turn over.

Friday, November 29, 2013

Idiyappam

  • Idiyappam

    Rice flour - 1 cup
  • Salt - a pinch
  • oil-1tsp
  • Method:
    Bring two cups of water to boil. Add a pinch of salt and a teaspoon of oil to the boiling water. Put one cup of flour in a bowl. Add the boiling water little by little and stir with a wooden spoon. Make a soft dough.
    Grease idiyappam plate. Take a small quantity of dough and put it in the Idiyappam maker. Press on the greased plate circle wise. Steam it for 5 minutes.
    This is the plain idiyappam.
    you can serve it with any kurma

Vathal Kuzhambu

Vathal Kuzhambu

INGREDIENTS:
Tamarind             – Lemon sized to extract 1 1/2 cups of juice.vathal-kuzhambu
Vathal                   – Any variety a small handful.
Turmeric              – A pinch.
Coconut Milk      – 2 spoons (Optional)
Sambar Powder-  1 spoon heaped.
Salt                           – 3/4 spoon
Hing
Curry Leaves.
Seasoning:
Mustard, Bengal Gram,Raw Peanuts, Curry Leaves, gingely oil.
PREPARATION:
  • Keep the vathals,tamarind water  and the seasoning ingredients ready.
  • Use a heavy bottomed vessel and pour in it 4 spoons of gingely oil.
  • When hot, add 2 spoons of bengal gram, and raw peanuts and saute it for 3-4 seconds.
  • Add the vathal and allow to slowly roast in the oil.  Immediately add the mustard, curry leaves and hing in split seconds.
  • Care should be taken so the mustard or any of the seasoning ingredients dont brown in the oil as this may alter the taste.
  • Pour in the tamarind water on to the vessel.
  • Add more torn curry leaves, sambar powder, turmeric, salt and give it a good stir.
  • Allow the gravy to simmer and reduce till it becomes a little thicker on medium flame.
  • If you have guests visiting, you could add 2 spoons of coconut milk at this point for a richer taste . This is purely optional.
  • If you want it to thicken a little more add 4 spoons of water to one spoon of rice flour and briskly mix it to dissolve any clumps.
  • Add this rice flour mix to the vatha kuzhambu and stir in to see instant thickening of the gravy.