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Wednesday, December 30, 2009

MY NEW YEAR RESOLUTION & WISHES

My New year resolution: I will try to change things which I don't like. If I can't change things, then to change my attitude and not to complain. Will have to wait for 1 year to see if it works out.



Monday, December 28, 2009

PORICHA SATHAMUDHU / PORICHCHAATHUMUDHU / PORICHA RASAM

"Vaikunta Ekadashi" is an important festival of Hindus. Lord Vishnu says in 'Padma Purana' that whoever worships HIM on this day will reach His abode 'VAIKUNTAM'. People fast on 'Vaikunta Ekadashi' day and have 'Dwadashi Paranai' (special food or thali) on the next day which levels the acidity and the menu by itself is fantastically medicated. We don't use tamarind for this thaligai(samayal). The menu is as under:
1. Rice

2. More kozhambu

3. Agathi keerai kariamudhu (poriyal)

4. Poricha kootu
5. Poricha sathumudhu(Poricha rasam)

6. Nellikkai pachadi or Nellikai thogayal

7. Akkaraadisil or any kannamudhu (payasam)

8. Sundakkai vathal fried in ghee

9. Curd


NOW THE PORICHCHAATHUMUDHU(PORICHA RASAM):

Tomatoes - 3

Green chilli - 1

Salt - as per taste

Mustard seeds - 1/4 tsp.

Jeera - 1 tsp.

Toor dhal - 1 tsp.

Pepper - 1/4 tsp.

Coconut scraped - 1 tsp.

Dry red chilly - 1

Ghee - 2 tsp.

Asafoetida - 1 pinch

Coriander leaves - few


METHOD:

Roast, toor dhal, pepper, jeera, red chilli& hing in a spoon of ghee and grind it in a mixie alongwith scraped coconut to a powder or paste.


In a vessel, add 1 cup of water, salt, slit green chilli, and finely cut tomatoes. Allow it to boil for sometime. Add the ground powder and 1 more cup of water and bring it to a boil.
Garnish with coriander leaves and season it with mustard seeds.

Variation:
You can add rasam powder instead of dry roasted powder.
















MY FIRST BLOG'S 1ST BIRTHDAY

My first blog's 1st anniversary post can be read here. Hope you all will enjoy it.

Sunday, December 27, 2009

FRESH GRAPE JUICE


INGREDIENTS:

Black(Paneer) grapes - 1/4 kg.
Sugar - 8-10 tsp.
Water - 2 cups
Ice cubes - 2
Strainer

METHOD:

Wash the grapes well by rubbing the "bloom" (white coating in the grapes) with your hand. Puree it in a mixie with water and sugar. Strain and add ice cubes while serving.

Tuesday, December 22, 2009

GOTHSU / BRINJAL GOTHSU

INGREDIENTS:

Brinjal( Big variety) - 2
Tamarind - half the size of a lemon
Mustard seeds - 1/4 tsp.
Dry red chillies - 2
Green chillies- 2
Curry leaves - few
Turmeric powder - 1/4 tsp.
Salt - as per taste
Hing
Rice flour - 1 teaspoon
Oil - 2 tablespoons




METHOD:

Slit the brinjals into half with stems intact. Brush it with oil and heat it on direct, medium flame. Turn it on all sides by holding the stems till the outer skin turns black. When cool peel the skin and gently rub under running water to remove the small black parts. Mash it slightly and keep aside.

Soak tamarind in water and extract pulp. Slit green chillies and red chillies.

In a kadai, heat oil and add mustard seeds, slit green chillies and red chillies, hing, turmeric powder and curry leaves. Now add the tamarind extract and salt and allow it to boil till its raw smell is diffused and slightly thick. Now add the mashed brinjals and allow to boil. If you want it thick, mix a spoon of rice flour in water and add to it. Allow it to boil. Excellent combination with arisi upma and venn pongal.




ARISI UPMA

INGREDIENTS:

Raw rice - 1 cup
Pepper - 1/2 tsp.
Toor dhal - 1 handful
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp.
Chenna dhal (optional) - 1 tsp.
Dry red chillies - 2 or 3
Curry leaves - few
Water 21/2 cups
Hing
Salt - as per taste
Oil - 1 ladle

METHOD:

Soak together raw rice, toor dhal and pepper in water for 15 minutes. Drain the water completely and spread it on a clean cloth and pat it dry for 10 minutes. Grind it coarsely.


In a pan, heat oil, add mustard seeds, urad dhal, chillies, hing and curry leaves. When golden brown, add water and salt. Allow it to boil. Add the coarsely powdered rice, pepper and dhal into it and mix well. Transfer it to a vessel and pressure cook for 3 whistles. Serve hot with an excellent combo of brinjal gothsu.

Thursday, December 17, 2009

SEEYAM

INGREDIENTS:

Scraped coconut - 1 cup
Crushed jaggery - 1/2 cup
Water - 2 tablespoons
Cardamom - 3
Thenkuzhal maavu - 2 tablespoons
Oil - to deep fry

METHOD:

Heat a kadai, add crushed jaggery and water. When the jaggery is dissolved, add the coconut and powdered cardamom. Stir for sometime till it is slightly thick. When
cool, make small balls out of it.


Prepare a thin batter using thenkuzhal maavu and water. Dip the balls in this batter and deep fry in oil till golden brown.

NOTE: Using thenkuzhal maavu gives a fantastic aroma for the sweet snack. If the batter is thick the outer cover will be hard. I prepare a thin batter and the outer cover will also be soft and melt in mouth.

KATHIRIKKAI SAMAAN PODI KARAMUDHU

This is one of the popular Iyengar pandigai dish.

INGREDIENTS:

Brinjals - 1/2 kg.
Oil - 1 ladle
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Curry leaves - few

Sambhar powder - 1/2 tsp.
Karamudhu podi - 2 tablespoons

METHOD:

Heat oil in a heavy bottomed pan, add turmeric powder, mustard seeds & urad dhal . When golden brown add curry leaves and chopped brinjals. Saute well, add salt, sprinkle some water and cover it with a lid until half-cooked. Now take out the lid, add sambhar powder and fry well, flipping it gently . When done, add the karamudhu podi and mix well. Saute for 2 more minutes. Saaman podi karamudhu is ready.


And an award from Sailaja.Thank you Sailaja.


. Thank you Sailaja

Wednesday, December 16, 2009

SNAKEGOURD PACHADI


INGREDIENTS:

Snakegourd - 100 gms
Curd - 11/2 cups
Salt - as per taste
Oil - 2 tablespoon
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chilly - 1
Hing

METHOD:

Heat oil, add mustard seeds, urad dhal, chilly and hing. When golden brown add chopped snakegourd and salt. Fry till it is cooked and shrinked. Add it to the curd and mix well. Goes well as a side dish with manathakkali vathal kozhambu. You can add curd to get the desired consistency.

MANATHAKKALI VATHAL KUZHAMBU

MANATHAKKALI VATHAL KUZHAMBU, MANATHAKKALI VATHAL KUZHAMBU RECIPE,HOW TO MAKE MANATHAKKALI VATHAL KUZHAMBU
INGREDIENTS:Tamarind - a lemon sized ball
Manathakkali vathal -1 tablespoon
Sambhar powder - 1 tsp.
Turmeric powder - a pinch
Asafoetida(hing)
Mustard seeds - 1/2 tsp.
Methi seeds - 1/2 tsp.
Oil - 2 tablespoons
Salt - as per taste
Curry leaves - few

METHOD:

Soak tamarind in water and extract pulp. Keep aside.

In a heavy bottomed pan, heat a spoon of oil and fry the vathal. Keep aside. In the same pan, heat the remaining oil & add mustard seeds. When it splutters, add methi seeds, hing, turmeric powder and curryleaves . Saute for a while. Now add the sambhar powder and slightly saute it being careful not to burn it. Immediately pour in tamarind extract alongwith salt. Allow it to boil. Now add the fried vathals and boil till thick.

Goes well with hot rice, snakegourd pachadi and roasted papad or appalam.

Sunday, December 13, 2009

MY INTERVIEW WITH NAARISAKHI

Cute Comments For Hi5

I am extremely happy to announce that I have been featured in Naarisakhi. Please see this link:
http://www.narisakhi.com/forum/upload/blog.php?b=405

Friday, December 11, 2009

ROUND-UP OF EVENT "FOOD FOR ORPHANAGES"

I would like to announce the round up of my event "food for orphanages". The first entry for my event is the only one which I received for the event and I have already posted about the children who sent the entry. Thanks to them once again. And now , a message which came to me as a mail forward.

Going to church every sunday.....
Going to mosque every friday....
Going to temple every saturday....











Helping hands are always better than praying lips. Do not waste food. Give the surplus to the needy.

Thursday, December 10, 2009

KADALAI URUNDAI (PEANUT BALLS)

INGREDIENTS:

Roasted groundnuts - 2 cups
Crushed Jaggery - 1 cup
Cardamom powder - 1 tsp.
Ghee - 2 tablespoons

METHOD:

Roast groundnuts until crisp. Take a wide plate and put the groundnuts in it. Dissolve the crushed jaggery in water , strain and make a soft ball consistency syrup. Remove quickly and add it to the peanuts. Mix well. Grease your hand with ghee and shape to balls when warm.

NEL PORI URUNDAI


INGREDIENTS:

Nel pori - 4 cups
Crushed Jaggery - 1 cup
Coconut sliced - 1 ladle
Cardamom powder - 1 tsp.
Pottukadalai - 1/2 ladle
Rice flour - 2 tablespoons

METHOD:

Take a wide plate and put the nel pori in it. Dissolve the crushed jaggery in water , strain and make a soft ball consistency syrup. Remove quickly and add it to the nel pori. Mix well. Tap your hand with rice flour and shape to balls when warm.

AVAL PORI URUNDAI

INGREDIENTS:

Aval pori - 4 cups
Crushed Jaggery - 1 cup
Coconut sliced - 1 ladle
Cardamom powder - 1 tsp.
Pottukadalai - 1/2 ladle
Rice flour - 2 tablespoons

METHOD:

Take a wide plate and put the aval pori in it.

Dissolve the crushed jaggery in water , strain and make a soft ball consistency syrup. Remove quickly and add it to the aval pori. Mix well. Tap your hand with rice flour and shape to balls when warm.

APPAM (TANJORE STYLE)

INGREDIENTS:

Rice flour - 1/2 cup
Wheat flour(Atta) - 1/2 cup
Jaggery crushed - 3/4 cup
Cardamom powdered - 1/4 tsp.
Scraped coconut - 2 tsp.
Oil - for deep frying

METHOD:

Mix all the ingredients well. Add water and form a batter. The batter consistency should be like dosa batter. Heat oil, and pour a ladle of the batter, when fluffy on one side, turn to the other side and fry till golden brown. Do one by one.

Tuesday, December 1, 2009

BEANS MEZHUGUPURATTI

This is a Kerala recipe. The vegetable glitters in oil and so the name. This is an easy-to-do recipe. The poriyal which we used to make in Tamil Nadu without coconut is typical to this. But, here coconut oil is used. You can use any vegetable of your choice.

Beans - 1/2 kg.
Coconut oil - 2 tablespoons
Green chillies - 4
OR Red chillies -2

Turmeric powder - 1/4 tsp.
Mustard seeds - 1/2 tsp.
Urad dhal - 1 tsp. (optional)
Salt - as per taste

METHOD:

Chop beans in to small pieces. Boil it in water alongwith salt and turmeric powder, drain the water completely and keep it aside.

In a pan, heat coconut oil , add mustard seeds, urad dhal &chillies and when it splutters, simmer the stove, add the cooked vegetable and saute well. You can also use chilli powder instead of chillies.

Friday, November 27, 2009

TOMATO ONION CHUTNEY

INGREDIENTS:

Tomato - 3
Onion - 2
Coriander leaves - a handful
Red chillies - 3
Hing
Oil- 1 tablespoon
Salt


METHOD:

Heat oil, add chillies, hing and then the chopped onion and tomatoes chillies, salt and coriander leaves, and saute till it diffuses its raw smell. When cool , grind in a mixie to a smooth paste. Best with idlis & dosas.

Wednesday, November 25, 2009

LADY'SFINGER PACHADI


INGREDIENTS:

Lady's finger - 100 gms
Curd - 11/2 cups
Salt - as per taste
Oil - 2 tablespoon
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Red chilly - 1
Hing

METHOD:

Heat oil, add mustard seeds, urad dhal, chilly and hing. When golden brown add chopped lady'sfinger and salt. Fry well it it shrinks and crisp. Add it to the curd while serving and mix well. Do not add the lady's finger before. It will become soggy. Goes well as a side dish to South Indian Thali. You can add curd to get the desired consistency.

Monday, November 23, 2009

VEGETABLE WHEAT RAWA UPMA

INGREDIENTS:

Wheat rawa - 1 cup
Water - 2 cups
Ghee - 1 tablespoon
Oil - 1 tablespoon
Tomato - 1
Carrot - 1
Shelled peas - 1/4 cup
Onions (optional)
Mustard seeds - 1/4 tsp.
Gram dhal- 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chillies - 2
Curry leaves - few
Coriander leaves - few

METHOD:

In a kadai, dry roast wheat rawa. Keep aside.

Chop tomatoes and carrots into cubes.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, gram dhal, chillies, curry leaves and hing. When they turn golden brown,(if using onions add at this stage and fry till translucent), add chopped tomatoes, carrots and shelled peas. Saute for 10 seconds. Now add water and salt. When it starts boiling gently add rawa and stir quickly. Cover with a lid till cooked. Garnish with coriander leaves and serve hot.

PUMPKIN CLEAR SOUP


I used the pumpkin wedge for this soup and the seeds & fibre portion for my pumpkinseed thogayal.

INGREDIENTS:

Pumpkin - 1/4 kg.
Tomato - 1
Crushed ginger - 1/2 tsp.
Cumin seeds - 1/2 tsp.
White pepper powder - 1 tsp.
Butter - 1 tablespoons
Cinnamon - 1" stick
Cloves - 3
Green chillies - 1

METHOD:

Heat butter in a pressure pan. Add cinnamon, cloves & cumin seeds. Saute for a while. Then add chopped pumpkin, tomato, crushed ginger and salt. Pour in 2 cups of water and pressure cook for a whistle. When cool, grind it in a mixie, strain, & reheat. Mix in the white pepper powder. Garnish with sliced green chillies and serve hot.

PUMPKIN SEED THOGAYAL

This is also a popular iyengar thogayal. I have done it in the same manner as I have done the snakegourd seed thogayal, but added coconut here.

INGREDIENTS:

Tender pumpkin seeds - 2 cups
(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons
Hing
Salt - as per taste
Oil - 2 tsp.


METHOD:

Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkin wedges. You can use the hard portion for pumpkin soup. The seeds should be very tender , else the thogayal will not taste good.

Fry chillies, hing and seeds in oil, till
it shrinks well & the raw smell goes away.

Fry urad dhal till golden brown.

Allow it to cool. In a mixie, grind scraped coconut, chillies, half of the urad dhal, tamarind and salt. Then add the seeds and grind it till soft. Finally, add the remaining half of urad dhal and give it a whip. Sprinkle some water if necessary.

Best when mixed with rice & a little bit of gingelly oil or ghee, also with idlis and dosas.

Saturday, November 21, 2009

BREAD TOAST WITH FILLING

The pictures are self-explanatory. A short explanation for freshers. And the ingredients are as follows:

INGREDIENTS:

Mixed vegetables - 1 cup
Onion - 1
Oil - 2 tsp.
Coriander leaves - few
Ghee - for spreading
Salt - as per taste
Chilli powder - 1/2 tsp.

METHOD:

Heat a pan and fry the onions and vegetables alongwith salt and chilli powder. Spread ghee on all the bread slices only on one side.(Health conscious). Place the filling.


Cover it with another slice.

Toast carefully on both sides. You can also toast the breads before and add the filling.

The toast is ready with a healthy filling.

Slightly press it so that the filling does not fall down.

Friday, November 20, 2009

AMRITSARI CHOLE

Most people think that the difference in this recipe is the tea bag. Preparing the powders with a slight twist makes this dish so tasty and different.

INGREDIENTS:


Kabul chenna - 1 cup
Tea - 1 tsp.

Bay leaves - 2

Onions - 2

Tomatoes - 2
Ginger - 1" piece
Garlic - 2 pods
Chenna masala - 1 tsp.
Punjabi garam masala - 1 tsp.
Chilli powder - 1/2 tsp.
Dhania powder - 1 tablespoon
Jeera powder - 1/2 tsp.
Coriander leaves - few
Amchur - 1/2 tsp.(optional)
OR lime juice - 1tsp.(optional)
Salt - as per taste
Oil - 3 tablespoons

METHOD:

Make a small bag with tea using a clean muslin cloth.


Soak chenna overnight. Discard the soaked water. Fill fresh water upto an inch above chenna and pressure cook with bay leaves, tea bag and salt for 3 whistles. Drain the water, discard bay leaves, and tea bags. Keep aside. (Using tea bags gives a dark colour to the white chenna)

Grind a fistful of boiled chenna to a paste.

Crush ginger and garlic.

In a pan, dry roast all the powders (except amchur) and keep aside.

In the same pan, heat oil, and fry onions, crushed garlic & ginger, tomatoes, little salt and saute till oil leaves the sides. Mash well till pulpy.

Add the ground chenna paste, dry roasted powders and boiled chenna into it. Allow it to boil (add the amchur at this stage) and cook till thick. ( Finally, add lime juice & mix well ). Garnish with coriander leaves. Serve hot with bhaturas, pooris , phulkas and chappathis.
And this is from Sailaja . Thank you.

ASHGOURD CLEAR SOUP


This is a healthy soup. This benefits people with jaundice , urinary infection and stomach ulcers.

INGREDIENTS:

Ash gourd - 1/4 kg.

Turmeric powder - 1/4 tsp.

Cumin seeds - 1/2 tsp.

Pepper- 1/4 tsp.

Butter - 1 tablespoon
Coriander leaves - few

Salt - as per taste


METHOD:


Heat a pressure pan, melt butter, add turmeric powder, pepper and cumin seeds. Saute till pepper pops up and add the chopped ashgourd and salt. Pour in 2 cups of water and cook for 1 whistle. When cool puree it in a mixie, strain well, reheat, garnish with coriander leaves and serve hot.

PANEER SANDWICH



INGREDIENTS:

Sandwich bread - 10 slices
Ghee - for spreading

For filling:

Paneer - 200 gms.
Chopped coriander leaves- a handful
Finely cut green chillies - 4
Ajwain - 1/2 tsp.
Salt - as per taste

METHOD:

Wash the paneer, grate well and squeeze out the water and mix all the ingredients "for filling".

Cut the edges of bread and spread ghee on one side. Spread the filling on the other side without ghee. Cover it with another slice. Ensure that the ghee-spread side is on the top. Toast in a bread toaster and serve hot with tomato ketch-up or sauce.

Thursday, November 19, 2009

FLOUR OMELETTE

INGREDIENTS:

Gram flour - 1 cup

Wheat flour - 1 cup

Rice flour - 1/2 cup

Omam(Ajwain) - 1 tsp.

Shredded mixed vegetables - 2 cups
(preferably easy to cook & leafy veggies)

Green chillies - 3 or 4

Coriander leaves - few
Pepper powder - 1/2 tsp.
Salt - as per taste
Oil - for spreading


METHOD:


Mix all the flour alongwith salt. Add water and form a batter like dosa batter.

Shred all the vegetables. (Do not chop). Slit green chillies, de-seed and chop it finely. Finely chop coriander leaves. Mix these with little salt and omam(ajwain).

Heat a tawa, spread a ladle of the batter, top it with vegetable mixture, smear oil on sides, cover and cook. When done turn to the other side. Sprinkle pepper powder while serving. Serve hot with ketchup.

Wednesday, November 18, 2009

MY INTERVIEW WITH FOOD INDIA & AWARDS

I am happy today as I have been featured in food-india.com. My interview with them is at http://www.food-india.com/feature/indian_food_blogs/B006_Shanthi_Krishnakumar.htm



And awards from Sailaja . Thank you, Sailaja, for passing on these awards to me.



Thank you Sangeetha for remembering me on this award.

GHEE RICE


INGREDIENTS:

Basmati rice - 1 cup
Coconut(scraped) - 1 cup
Ghee - 3 tablespoons
Green chillies -4 or 5
Ginger-garlic paste - 1 tsp.
Big onion - 1
Potatoes - 2
Shelled peas - 1/4 cup
Cashews - 1 tablespoon
Oil - 1 tablespoon
Salt - as per taste
Coriander leaves - few

Whole spices:

Cardamom - 3
Cinnamon sticks - 2
Clove - 4

METHOD:

Soak rice in water for 15 minutes.

Soak scraped coconut in hot water for 5-10 minutes, grind and extract thick milk from it by squeezing it with your hand. Again grind and extract the thin milk also. ( Rice and coconut milk ratio = 1:2)

Chop onions finely. Cut potatoes into big cubes. Slit green chillies.

Fry cashews in a spoon of ghee. Keep aside.

In a pressure pan, heat oil and ghee. Add the whole spices, green chillies, onions and ginger garlic paste. When onions are translucent, drain water from the rice completely and add to it. Stir fry for 2 minutes.

Now add the diced potatoes and peas. Saute for a minute.

Pour in the coconut milk extracts & salt. Mix well and allow it to boil.

Now close the lid and pressure cook in medium flame for 3 whistles.

Garnish with coriander leaves and fried cashews. Serve with masala papad or any side dish of your choice.

Tuesday, November 17, 2009

200TH POST

Oh!!! Just now noticed. Palada Pradhaman is my 200th post. What a coincidence, with a payasam?!!! Really a sweeeeet surprise.

SNAKEGOURD FRY

INGREDIENTS:

Snakegourd - 1/2 kg.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.
Chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Oil - 2 tablespoons

METHOD:

Cut snakegourd into thin 1" pieces. Mix salt, and turmeric powder and marinate it for 10 minutes. Squeeze out the excess water completely using your hand.

In a kadai, heat oil, add mustard seeds and urad dhal and when golden brown, add the marinated snakegourd and chilli powder and fry till it is cooked.

Sunday, November 15, 2009

PALADA PRADHAMAN


INGREDIENTS: 

Palada(readymade) - 1 ladle
Milk - 1 ltr.
Cardamom powdered - 1/2 tsp.
Sugar - 2 1/2 ladles
Cashews(optional)
Ghee - 1 tsp.

METHOD:

Wash the ada well and drain out the water.

Soak the ada in hot water for half an hour. Strain completely and again wash in cold water, strain and keep aside.

Boil milk in a heavy- bottomed pan. (I used pressure cooker).

Simmer and add the ada gently into the milk and stir continuously without any lumps. Allow it to boil again.

Stir frequently till the milk reduces to half. By this time, the ada will be cooked and soft.

Now add sugar and stir continuously till the milk is thick.

Add the powdered cardamoms and ghee.

Serve hot or cold. Both will taste good.

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