Kaadai 65 (Quail 65)

Kaadai 65 (Quail 65)

Kaadai 65

1> Kaadai 6 Nos
2> Red Chilli Powder 1 Spoon
3> Salt to taste
4> Ginger Garlic Paste - 1 and 1/2 Spoon
5> Lemon 1
6> Color Powder
7> Maida Powder - 3 Spoons
8> Rice Powder - 1 Spoon
9> Turmeric Powder

Steps :
A> Mix Red Chilli Powder with salt and then add color powder along with Maida Rice and Turmeric Powder

B> Mix Kaadai with a spoon of turmeric and clean it with running water and add Ginger Garlic Paste and Lemon and mix well

C> Mix the masala prepared in Step A to Step B and keep it aside for 1.5 hours

D> Taste and check for salt and spice level
- Add salt / spice if incase it is missing

E> Heat oil in container and fry it

Carrot Kurma

Carrot Kurma

Ingredients:

Carrots - 2 Nos
Green Peas - 1/2 cup
Potato - 1
Tomato - 1
Big Onion - 1
Sambar Powder - 1 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt - 1 teaspoon

To grind:

Fresh ginger - small piece
Garlic - 2 flakes
Cashew Nuts - 10 Nos
Khus Khus - 1 teaspoon
Pottukadalai - 1 tablespoon
Coconut gratings - 2 tablespoon
Green chilli - 2 Nos

(Wet grind all the above to a fine paste)

For seasoning:

Oil - 2 tablelspoon
Cinnamon stick - 1 small piece
Cloves - 2
Sombu - 1 teaspoon

Method:

Wash carrots and scrap the skin and cut it into small pieces. Scrap skin from potato and cut it into same size of carrot pieces. Cook carrot, potato and green peas in little water till soft. Keep aside.

Chop onion and tomato finely.

In a kadai put oil and when it is hot add cinnamon, cloves and sombu and fry for a while. Add chopped onion and fry till it become transperant. Then add tomato pieces and fry for one minute. Then add sambar powder, turmeric powder and salt and mix well. Add cooked vegetable and once again stir well. Now add the above ground paste along with enough water (say about 2 cups) and stir well. Cover with lid and cook on low flame till it start boiling. Remove from stove and garnish with coriander leaves.

Cauliflower Spicy Kurma

Cauliflower Spicy Kurma

Ingredients:

Cauliflower - 1 (medium size)
Onion - 1
Tomato - 1
Ginger garlic paste - 1 teaspoon
Green chillies - 2
Coconut gratings - 2 tablespoons
Khus Khus - 1/2 teaspoon
Sambar Powder - 2 teaspoons
Turmeric Powder - 1/4 teaspoon
Garam Masala Powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt - 1 teaspoon or as per taste

Method:

Cut the cauliflower into small pieces and put it in boiling water for five to ten minutes. Remove from water and keep aside.

Chop the onion and tomato finely.

Grind coconut, green chillies and khus khus to a fine paste.

In a kadai put the oil and heat it. When it is hot add chopped onion and fry till it become transparent. Add chopped tomato and fry till it mashed well. Add sambar powder, turmeric powder, garam masala and salt. Fry everything well. Add cauliflower and mix it. Then add coconut paste along with required water and allow to boil for two to three minutes.

RAVA LADOO/RAVA URUNDAI

RAVA LADOO/RAVA URUNDAI

I made these last week for my loveable in-laws,these ladoos are everyone’s favourite here

Thinking that I am trying something different to picture these rava ladoos,I made them look so unusual …Bear with it!!

INGREDIENTS:

Rava/sooji/semolina	1 cup
Sugar	1 cup
Ghee	1/4 cup
Milk(optional)	1 tblsp
Elachi/cardamom	1 no.
Cashew nuts	8 nos.

Method:

1. Heat a pan and add the rava,reduce flame and roast the rava until a nice aroma comes,make sure to not burn the rava and raost evenly. To ensure this,keep stiring continuously.
2. Cool down and grind it into a very fine powder using mixer. (If you are making in bulk,you can grind in mill).
3. Powder the sugar into a very fine powder as well,along with elachi.Tranfer the powdered rava and sugar to a large bowl.
4. Fry broken cashews in a tblsp of ghee. Slightly heat the ghee and add these to the rava and sugar mixture.
5. Sprinkle the milk and mix thoroughly.
6. Make small balls out of this mixture immediately,roll it tight,if you could not roll and the mixture is too dry,sprinkle more milk or add more warm ghee to it and make balls again.
7. Ladoos are ready to enjoy.

Notes

Sprinkling milk will make the shelf life reduce.(its optional to sprinkle milk) We add milk as binding agent,so if you want to avoid milk,add more ghee. Make sure to powder the rava very very fine,if its coarse,it will not hold the shape for long and easily get broken. Add warm,heated ghee and make ball immediately as this will give you mighty ladoos,wont break easily. Adding more ghe makes the ladoo look dull in colour.