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.
Thursday, 29 September 2011
Variety Sweets : 7 CUP CAKE
7 CUP CAKE :
Ingredients : Kadala maavu (bengalgram dhal powder) - 1 cup (200 g app.), coconut scrap - 1 cup, sugar - 2 3/4 cup, cold milk (preferably without water) - 1 cup, ghee - 1 cup. Important : Measure it in the same cup in the above order . For this measurement, you can prepare 35 cakes. Preparation time is 20 mins.
Preparation : (Measurement is more important for good result)
Take a plate ( with atleast 2 inch side) and grease it with a spoon of ghee. spread ghee well to the sides also.
1. Take a thick bottomed tawa. First transfer the measured one cup of kadala maavu.
2. Take 2 3/4 cup measure of sugar (3 cups will be very sweet so dont add 3 cups) and put it along with kadala maavu.
3. Measure coconut scrap 1 cup and put it in a mixie jar. Measure 1 cup of milk and grind it with the coconut to a fine paste. Transfer it to the kadala maavu kept in tawa. Dont use milk more than 1 cup. If milk is left after coconut is ground, add it to the kadala maavu.
4. Take 1 cup of ghee and pour it to the above mix kept in tawa.
5. Mix all these well first before it is kept for preparation on the stove.
6. After mixing with the spatula, switch on the stove. You can keep high flame initially for few minutes but stir continuously.
7. Stir it well and when it starts thickening, keep the stove in medium flame and sim alternatively with continuous stirring. You will see the bottom of the tawa as and when it is thickening. When you get the consistency of dosa batter, stir it carefully because it ll be done in few mins after this consistency. When it turns to the consistency of thick idli batter, (another clue is that you can see lines falling on the batter ) transfer it to the plate already greased with ghee.
8. Dont use spatula to spread it after pouring on the greased plate because it ll spoil the shape. Instead just tap the plate slightly on floor for it to spread evenly.
9. Cut it in required shape (rectangle or square) when it is hot. Preferably after 10 mins.
10. When it is bearably hot cover the plate tightly with a newspaper, hold it tight and turn it upside down immediately and tap the plate and remove. Then carefully take away the pieces and store in a container. Close it only when it is not hot.
11. If you are not confident of doing like this, after cutting in to required shape , when it is bearably hot, remove the cake from the sides first and then collect one by one. And preserve as said.
(Addition : After you try this sweet and get it successfully, you can try the next time with little change in the ingredients. Soak almonds 10 to 15 nos. and peel off the skin. Add this to the measured coconut but remove some coconut scrap to bring it to the level of one cup (this is important). Then grind it with milk as told in the preparation. This will add richness to the sweet. )
Ingredients : Kadala maavu (bengalgram dhal powder) - 1 cup (200 g app.), coconut scrap - 1 cup, sugar - 2 3/4 cup, cold milk (preferably without water) - 1 cup, ghee - 1 cup. Important : Measure it in the same cup in the above order . For this measurement, you can prepare 35 cakes. Preparation time is 20 mins.
Preparation : (Measurement is more important for good result)
Take a plate ( with atleast 2 inch side) and grease it with a spoon of ghee. spread ghee well to the sides also.
1. Take a thick bottomed tawa. First transfer the measured one cup of kadala maavu.
2. Take 2 3/4 cup measure of sugar (3 cups will be very sweet so dont add 3 cups) and put it along with kadala maavu.
3. Measure coconut scrap 1 cup and put it in a mixie jar. Measure 1 cup of milk and grind it with the coconut to a fine paste. Transfer it to the kadala maavu kept in tawa. Dont use milk more than 1 cup. If milk is left after coconut is ground, add it to the kadala maavu.
4. Take 1 cup of ghee and pour it to the above mix kept in tawa.
5. Mix all these well first before it is kept for preparation on the stove.
6. After mixing with the spatula, switch on the stove. You can keep high flame initially for few minutes but stir continuously.
7. Stir it well and when it starts thickening, keep the stove in medium flame and sim alternatively with continuous stirring. You will see the bottom of the tawa as and when it is thickening. When you get the consistency of dosa batter, stir it carefully because it ll be done in few mins after this consistency. When it turns to the consistency of thick idli batter, (another clue is that you can see lines falling on the batter ) transfer it to the plate already greased with ghee.
8. Dont use spatula to spread it after pouring on the greased plate because it ll spoil the shape. Instead just tap the plate slightly on floor for it to spread evenly.
9. Cut it in required shape (rectangle or square) when it is hot. Preferably after 10 mins.
10. When it is bearably hot cover the plate tightly with a newspaper, hold it tight and turn it upside down immediately and tap the plate and remove. Then carefully take away the pieces and store in a container. Close it only when it is not hot.
11. If you are not confident of doing like this, after cutting in to required shape , when it is bearably hot, remove the cake from the sides first and then collect one by one. And preserve as said.
(Addition : After you try this sweet and get it successfully, you can try the next time with little change in the ingredients. Soak almonds 10 to 15 nos. and peel off the skin. Add this to the measured coconut but remove some coconut scrap to bring it to the level of one cup (this is important). Then grind it with milk as told in the preparation. This will add richness to the sweet. )
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