Saturday, 29 October 2011
RAVA URUNDAI
Rava - 1 cup : Sugar - 1 1/2 cups. Elaichi (elakkai), Cashewnuts, Ghee.
PREPARATION :
1. Dry roast rava in small flame till it turns golden brown.
2. Take sugar 1 1/2 cups for 1 cup of rava.
3. If you ve mixie which can powder sugar well, you can powder both at home or take it to a flour mill. First powder sugar nicely and then rava. Careful when using mixie because it ll get heated up fast when you powder sugar. So do it slowly.
4. Mix sugar, rava and elaichi powder (as required).
5. Heat fresh ghee and roast broken cashewnuts to golden colour. First heat 2 tbsn for 1 tumbler of mix.
Pour ghee along with cashewnuts on the mix and mix well. If ghee is needed heat it again and pour. As shown in the video, ghee should not be too much or too less. When you gather it , it has to stick to certain extent.
6. Make rava urundai and store.
Thursday, 27 October 2011
PICKLE VARIETIES : MANGO THOKU
MANGO THOKU :
Things required : Mango (which is neither too sweet nor too sour - you can ask the vendor for thoku maangai) - big 1 no., salt, chilli powder, turmeric powder, vellam, vendhayam and perungaya katti, nallennai.
Preparation :
1. Cut mango into v thin slices (slice can be big but should be thin) or scrap it in carrot scrap. (I prefer the first one).
2. Mix required salt,1/2 spoon of turmeric powder and 1 tablespoon of nallennai and leave for 5 mins.
3. In a kadai splutter 1 tspn of vendhayam and 2 -3 katti perungayam in 1/2 tspn nallennai, cool and powder it and keep it aside.
4. Switch on the stove and place the above and simmer it. Keep stirring now and then.
5. After 8 to 10 mins (depending on the quality of mango) when it is completely cooked, use the keerai mathu and mash it well. Add some more of nallennai if it seems dry.
6. Then add the chilli powder and again mash well. (If it is a medium sour mango, it may required 3 tspn or so. Taste and then add chilli powder). Add nallennai if it is dry. Altogether this quantity of mango needs around 1 - 1 1/2 karandi of nallennai.
7. Add 1 tspn of vellam and mix well.
8. Remove from flame. Mix the already powdered vendhayam + perungayam. Alllow it to cool .
9. Store and Level it in a bottle . Oil will come to the top after sometime. Each time level till oill is on top of the thoku for freshness.
Things required : Mango (which is neither too sweet nor too sour - you can ask the vendor for thoku maangai) - big 1 no., salt, chilli powder, turmeric powder, vellam, vendhayam and perungaya katti, nallennai.
Preparation :
1. Cut mango into v thin slices (slice can be big but should be thin) or scrap it in carrot scrap. (I prefer the first one).
2. Mix required salt,1/2 spoon of turmeric powder and 1 tablespoon of nallennai and leave for 5 mins.
3. In a kadai splutter 1 tspn of vendhayam and 2 -3 katti perungayam in 1/2 tspn nallennai, cool and powder it and keep it aside.
4. Switch on the stove and place the above and simmer it. Keep stirring now and then.
5. After 8 to 10 mins (depending on the quality of mango) when it is completely cooked, use the keerai mathu and mash it well. Add some more of nallennai if it seems dry.
6. Then add the chilli powder and again mash well. (If it is a medium sour mango, it may required 3 tspn or so. Taste and then add chilli powder). Add nallennai if it is dry. Altogether this quantity of mango needs around 1 - 1 1/2 karandi of nallennai.
7. Add 1 tspn of vellam and mix well.
8. Remove from flame. Mix the already powdered vendhayam + perungayam. Alllow it to cool .
9. Store and Level it in a bottle . Oil will come to the top after sometime. Each time level till oill is on top of the thoku for freshness.
PICKLE VARIETIES : TOMATO THOKU
THINGS REQUIRED : Tomato (any kind) - 10 nos. (big), tamarind - 1 big lemon size, salt, chilli powder - 5 tspn, jaggery (vellam) - 1 tablespoonful, kadugu - 1 tspn, vendhayam (methi seeds) - 1 tspn, asafoetida (perungaya katti) - 4 nos., gingelly oil (nallennai) - 1 1/2 karandi (app. 8 tablespoonful oil).
PREPARATION :
1. Cut 10 nos. of tomato and keep. (need not finely chop because we are going to grind it later).
2. Take one big lemon sized tamarind and make it into small pieces.
3. In a kadai, first splutter 1 tspn. kadugu without oil. Then fry katti perungayam 4 nos. in 1/4 spoon of gingelly oil, take it out and then in the same kadai fry vendhayam (methi seeds) 1 tspn and powder all the three together in a small mixie jar after cooling and keep it aside.
4. In the same kadai, pour 3 tspn. of gingelly oil and when it is heated, first put the tamarind pieces and then cut tomatoes.
5. Keep stirring now and then until the water is absorbed mostly. Cool it.
6. Make a fine paste of the above in a mixie .
7. Wash the kadai well and pour 7 to 8 tablespoonful of gingelly oil (nallennai) and when it is heated, add the fine paste of tomato + tamarind mix.
8. Keep stirring and when it solidifies, add the required salt, 5 tspn of red chilli powder, and 1 tablespoon of jaggery (vellam) and keep stirring for another few mins and remove from stove. Taste and check for salt and chilli powder and add if you want. Vellam always equalises the odd taste.
9. Add kadugu+ vendayam+ perungayam powder to the thokku and mix well.
ALWAYS LEVEL THE THOKU EACH TIME AFTER YOU FINISH TAKING IT SO THAT THE OIL IS ALWAYS ON TOP. THIS WILL ALWAYS PRESERVE ANY PICKLE.
This thoku is good along with chapathi, idli and dosai. It ll be very tasty if mixed with rice also. You may have to add little more salt and nallennai or ghee when mixed with rice.
PREPARATION :
1. Cut 10 nos. of tomato and keep. (need not finely chop because we are going to grind it later).
2. Take one big lemon sized tamarind and make it into small pieces.
3. In a kadai, first splutter 1 tspn. kadugu without oil. Then fry katti perungayam 4 nos. in 1/4 spoon of gingelly oil, take it out and then in the same kadai fry vendhayam (methi seeds) 1 tspn and powder all the three together in a small mixie jar after cooling and keep it aside.
4. In the same kadai, pour 3 tspn. of gingelly oil and when it is heated, first put the tamarind pieces and then cut tomatoes.
5. Keep stirring now and then until the water is absorbed mostly. Cool it.
6. Make a fine paste of the above in a mixie .
7. Wash the kadai well and pour 7 to 8 tablespoonful of gingelly oil (nallennai) and when it is heated, add the fine paste of tomato + tamarind mix.
8. Keep stirring and when it solidifies, add the required salt, 5 tspn of red chilli powder, and 1 tablespoon of jaggery (vellam) and keep stirring for another few mins and remove from stove. Taste and check for salt and chilli powder and add if you want. Vellam always equalises the odd taste.
9. Add kadugu+ vendayam+ perungayam powder to the thokku and mix well.
ALWAYS LEVEL THE THOKU EACH TIME AFTER YOU FINISH TAKING IT SO THAT THE OIL IS ALWAYS ON TOP. THIS WILL ALWAYS PRESERVE ANY PICKLE.
This thoku is good along with chapathi, idli and dosai. It ll be very tasty if mixed with rice also. You may have to add little more salt and nallennai or ghee when mixed with rice.
Saturday, 22 October 2011
Thursday, 20 October 2011
THAENGAI (COCONUT) THOGAYAL
THAENGAI THOGAYAL :
Ingredients : Coconut scrap - 1 1/2 tumbler, tamarind - A small lemon size (soaked in little hot water), red chillies - 10 nos., mustard seeds (kadugu) - 1 tspn, split or whole Urad dhal (ulutham parupu) - 2 tablespoonful, salt, katti perungayam - 3 nos.
Preparation :
1. In a spoon of refined oil, fry 3 nos. katti perungayam, 10nos. red chillies, 1 tspn kadugu, 2 tablespoonful ulutham paruppu till it turns slightly golden brown.
2. Soak 1 small lemon sized tamarind in little hot water.
3. In a mixie first grind katti perungayam, red chillies, salt and tamarind along with the soaked water. When it is slightly ground, add coconut scrap 1 1/2 tumblers and grind by sprinkling water. Do not add too much water.
4. Then finally add kadugu and ulutham paruppu and grind it coarsely.
5. Thaengai thogayal is ready
Ingredients : Coconut scrap - 1 1/2 tumbler, tamarind - A small lemon size (soaked in little hot water), red chillies - 10 nos., mustard seeds (kadugu) - 1 tspn, split or whole Urad dhal (ulutham parupu) - 2 tablespoonful, salt, katti perungayam - 3 nos.
Preparation :
1. In a spoon of refined oil, fry 3 nos. katti perungayam, 10nos. red chillies, 1 tspn kadugu, 2 tablespoonful ulutham paruppu till it turns slightly golden brown.
2. Soak 1 small lemon sized tamarind in little hot water.
3. In a mixie first grind katti perungayam, red chillies, salt and tamarind along with the soaked water. When it is slightly ground, add coconut scrap 1 1/2 tumblers and grind by sprinkling water. Do not add too much water.
4. Then finally add kadugu and ulutham paruppu and grind it coarsely.
5. Thaengai thogayal is ready
COCONUT CHUTNEY
COCONUT CHUTNEY : (HOTEL TASTE)
Ingredients : Coconut scrap - 1 handful, green chillies - 2 nos., small onions - 2 nos., pottukadalai - 1 handful, salt, oil to splutter little mustard seeds.
PREPARATION :
Grind all the above into a fine paste. Add water to the required consistency. In a spoon of oil , splutter 1/4 spn of mustard seeds and serve.
Ingredients : Coconut scrap - 1 handful, green chillies - 2 nos., small onions - 2 nos., pottukadalai - 1 handful, salt, oil to splutter little mustard seeds.
PREPARATION :
Grind all the above into a fine paste. Add water to the required consistency. In a spoon of oil , splutter 1/4 spn of mustard seeds and serve.
Wednesday, 19 October 2011
SOUPS : VEGETABLE SOUP
VEGETABLE SOUP :
Things required : Carrot - 1 (medium), beans - 3 nos., green peas - 1 tablespoon, cabbage - 1 leaf, coriander leaves - little, half potato, cauliflower (if available) little, salt, pepper, cornflour - 1tspn., butter (or ghee).
PREPARATION :
1. Cook all the vegetables in considerable amount of water in a pressure cooker. Along with this in a separate bowl cook finely chopped carrots and green peas.
2. Cool and blend only the vegetables cooked in water. Keep the cooked carrots and green peas bowl aside.
3. Boil the blended veg with little salt after filtering .
4. Add the veg cooked in the bowl to the above boiling soup.
5. Add 1 tspn corn flour mixed in little cold water.
6. Keep stirring and remove from stove after a min.
7. While serving add the required salt, pepper powder and 1 tspn butter (or ghee)
8. Add fresh cream to the above soup to get a cream of vegetable soup.
(There is another method to keep vegetable stock and then prepare soup in an ellaborate way also. But this soup is also equally tasty).
Things required : Carrot - 1 (medium), beans - 3 nos., green peas - 1 tablespoon, cabbage - 1 leaf, coriander leaves - little, half potato, cauliflower (if available) little, salt, pepper, cornflour - 1tspn., butter (or ghee).
PREPARATION :
1. Cook all the vegetables in considerable amount of water in a pressure cooker. Along with this in a separate bowl cook finely chopped carrots and green peas.
2. Cool and blend only the vegetables cooked in water. Keep the cooked carrots and green peas bowl aside.
3. Boil the blended veg with little salt after filtering .
4. Add the veg cooked in the bowl to the above boiling soup.
5. Add 1 tspn corn flour mixed in little cold water.
6. Keep stirring and remove from stove after a min.
7. While serving add the required salt, pepper powder and 1 tspn butter (or ghee)
8. Add fresh cream to the above soup to get a cream of vegetable soup.
(There is another method to keep vegetable stock and then prepare soup in an ellaborate way also. But this soup is also equally tasty).
SOUPS : TOMATO SOUP
TOMATO SOUP : (Simple method to prepare) (This is my method and there may be many methods available. But my children like it this way v much).
Things required : Tomato (can be anykind) - 4 nos. , big onion - 1 no., salt, pepper powder, butter (or ghee if butter is not available tat time), corn flour - 1 teaspoonful.
Preparation :
1. Boil 4 nos. of tomatoes until the skin breaks .
2. Cool it and peel off the tomatoes and make it a puree in a mixie.
3. Filter it (take a filter which has big holes. can be a tamarind puree filter).
4. Add little salt to the filtered tomatoe puree and boil it.
5. In the meantime, cut 1 big onion into big cubes and grind it in the same mixie with little water.
6. Filter this also (if it is thick and cant be filtered add little more water) and pour it to the boiling tomato puree.
7. Boil with constant stirring. Add 1 teaspoonful of corn flour mixed in little coldwater to the boiling soup.
8. Remove from stove after 1 min.
9. In a bowl, pour hot soup and then add required salt and required pepper powder and then add 1 tspn of butter (this gives a good taste) or ghee.
10. Serve hot for a tasty tomato soup.
CREAM OF TOMATO SOUP :
11. Add fresh cream while serving the above tomato soup.
Things required : Tomato (can be anykind) - 4 nos. , big onion - 1 no., salt, pepper powder, butter (or ghee if butter is not available tat time), corn flour - 1 teaspoonful.
Preparation :
1. Boil 4 nos. of tomatoes until the skin breaks .
2. Cool it and peel off the tomatoes and make it a puree in a mixie.
3. Filter it (take a filter which has big holes. can be a tamarind puree filter).
4. Add little salt to the filtered tomatoe puree and boil it.
5. In the meantime, cut 1 big onion into big cubes and grind it in the same mixie with little water.
6. Filter this also (if it is thick and cant be filtered add little more water) and pour it to the boiling tomato puree.
7. Boil with constant stirring. Add 1 teaspoonful of corn flour mixed in little coldwater to the boiling soup.
8. Remove from stove after 1 min.
9. In a bowl, pour hot soup and then add required salt and required pepper powder and then add 1 tspn of butter (this gives a good taste) or ghee.
10. Serve hot for a tasty tomato soup.
CREAM OF TOMATO SOUP :
11. Add fresh cream while serving the above tomato soup.
Sunday, 9 October 2011
SAMBHAR (HOTEL)
SAMBHAR (HOTEL) : For idli, dosai, pongal,etc
Ingredients : paasi paruppu (moong dhal_) _ 1 1/2 karandi, tamarind - small lemon size, green chillies - 3 nos., dhania powder (MTR coriander powder is good) - 1 tablespoonful, small onions - 15 nos. (cut it into small pieces), tomato - 2 nos. (cut into small pieces), coriander leaves and curry leaves, jeeragam 1/2 spn and kadugu 1/2 spn., 1 tbspn refined oil, turmeric powder - 1/4 spn., jaggery (vellam) - 1 tablespoonful.
Preparation :
1. cook paasi paruppu 1 1/2 karandi with 1 no. of small onion in a cooker and keep aside.
2. Cut onion (small onions taste good for this) 15 nos. into small pieces and tomatoes 2 nos. into small pieces.
3. Slit green chillies vertically . Make tamarind puree from 1 small lemon sized tamarind (2 tumblers of puree approximately).
4. In a kadai splutter 1/2 spn jeeragam and 1/2 spn kadugu in 1 tablespoon refined oil.
5. Add chillies and cut onions to the above and add little salt and fry for few mins.
6. When it turns slightly brown, add cut tomatoes and fry for few mins.
7. Add the tamarind water to the above and add 1/4 spn. of turmeric powder to it.
8. Add 1 tablespoon of dhania powder, 1 tablespoon of jaggery (vellam) and required salt to it.
9. Allow it to boil till it starts thickening.
10. Then mash the onion cooked in dhal and pour this dhal to the boiling sambar. Add water if needed to bring it to the required consistency or just boil it.
11. Keep stirring for 3 mins.
12. Remove from stove and add finely chopped coriander leaves and curry leaves.
This sambar tastes awesome for idli, sambar and pongal. Try this and comment.
Ingredients : paasi paruppu (moong dhal_) _ 1 1/2 karandi, tamarind - small lemon size, green chillies - 3 nos., dhania powder (MTR coriander powder is good) - 1 tablespoonful, small onions - 15 nos. (cut it into small pieces), tomato - 2 nos. (cut into small pieces), coriander leaves and curry leaves, jeeragam 1/2 spn and kadugu 1/2 spn., 1 tbspn refined oil, turmeric powder - 1/4 spn., jaggery (vellam) - 1 tablespoonful.
Preparation :
1. cook paasi paruppu 1 1/2 karandi with 1 no. of small onion in a cooker and keep aside.
2. Cut onion (small onions taste good for this) 15 nos. into small pieces and tomatoes 2 nos. into small pieces.
3. Slit green chillies vertically . Make tamarind puree from 1 small lemon sized tamarind (2 tumblers of puree approximately).
4. In a kadai splutter 1/2 spn jeeragam and 1/2 spn kadugu in 1 tablespoon refined oil.
5. Add chillies and cut onions to the above and add little salt and fry for few mins.
6. When it turns slightly brown, add cut tomatoes and fry for few mins.
7. Add the tamarind water to the above and add 1/4 spn. of turmeric powder to it.
8. Add 1 tablespoon of dhania powder, 1 tablespoon of jaggery (vellam) and required salt to it.
9. Allow it to boil till it starts thickening.
10. Then mash the onion cooked in dhal and pour this dhal to the boiling sambar. Add water if needed to bring it to the required consistency or just boil it.
11. Keep stirring for 3 mins.
12. Remove from stove and add finely chopped coriander leaves and curry leaves.
This sambar tastes awesome for idli, sambar and pongal. Try this and comment.
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