“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

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Monday, November 28, 2011

GOBI 65 / CHILLI GOBI



INGREDIENTS:

Cauliflower - 1 (medium sized cut into florets)
Corn flour - 1cup
Maida - 1/2 cup
Ginger garlic paste - 1 tsp. ( I have not used)
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Chilli powder - 1/2 tsp.
Orange food colour - a pinch
Salt - as per taste
Oil - to deep fry

METHOD:

Wash, clean and cut cauliflower into florets.

Mix all the ingredients (except cauliflower), alongwith water, to form a semi thick batter.

Dip the florets in the batter and deep fry in oil.


An excellent starter / snack.  Goes well as a side dish for fried rice. 

Monday, November 21, 2011

PEAS MASALA


INGREDIENTS:

Dry green peas - 2 cups
Onions - 2
Turmeric powder - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons
Lime - 1

To grind to a paste:

Cinnamon sticks - 2
Cloves - 3
Ginger - 1" piece
Garlic - 2 pods
A fistful of cooked peas
Green chillies - 4

For garnishing:

Coriander leaves - few
Onion rings and Tomato rings

METHOD:

Soak peas overnight. Pressure cook soaked peas alongwith turmeric powder and salt for 2 whistles and enough water. Drain the water and keep aside.

Chop onions finely.

Grind the items in "To grind to a paste".

In a pan, heat oil and fry the onions till translucent. add the ground paste and saute till oil leaves the sides, add the boiled peas and cook till thick. Squeeze a lime. Garnish with the items "For garnishing".

Goes well with toasted bread. Can also have it with phulkas and chappathis, pooris ,kulcha and naan.

Thursday, November 17, 2011

JAVVARISI PAYASAM / SAGO KHEER & A CELEBRATION

JAVVARISI PAYASAM , SAGO KHEER THANK YOU ALL FOR YOUR CONTINUOUS SUPPORT. MY BLOG HAS CROSSED 5 LAKH HITS. MAJORITY OF THE RECIPES HERE, BEING TRADITIONAL, WOULDN'T IT BE APT TO CELEBRATE IT WITH A PAYASAM?

INGREDIENTS:


Javvarisi (Sago) - 2 tablespoons
Sugar - 1/2 cup
Milk - 1 cup
Water - 1/2 cup
Powdered cardamom - 1/4 tsp.
Ghee fried cashews - 6
Ghee fried raisins - 10
Pachai karpooram (edible camphor) - a pinch
Ghee - 1 tsp.

METHOD:

Heat a heavy bottomed pan and fry the javvarisi till it turns to pure white. Now add 1/2 cup water, stir well and frequently. Cook till its opaque (like glass). Now, add sugar and cook till it dissolves. Allow it a boil. Switch off the stove, add milk, powdered cardamom, pachai karpooram, cashews and raisins. Mix well and serve hot.

Thursday, November 3, 2011

KARUVEPPILAI (CURRY LEAVES)KUZHAMBU - TWO VERSIONS

KARUVEPPILAI KOZHAMBU, CURRY LEAVES KOZHAMBU,KARUVEPPILAI KUZHAMBU, CURRY LEAVES KUZHAMBU,IYENGAR THALIGAI, PATHIYA THALIGAI(SAMAYAL), POSTPARTUM FOOD AND CAREThis is very good for digestion. This recipe is a "pathiya samayal" given to ladies after child birth. This kozhambu can be mixed with rice and best with curd rice also. I have given here two methods of preparing this kozhambu.

The best combination for this is Daangar pachadi and sutta appalam.

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 3/4 tsp.
Dry red chillies - 1 or 2
Urad dhal - 2 tsp.
Toor dhal - 1 tsp.
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

VERSION 1:

METHOD:


Soak tamarind in lukewarm water and extract thick pulp.

In a heavy-bottomed pan, heat a spoon of oil and fry pepper, chillies, hing, urad dhal and toor dhal till golden brown. Now add, curry leaves and saute well till it changes its colour. When cool grind everything in a mixie to a paste.

In the same pan, heat the remaining oil, add mustard seeds. When it splutters, pour in the tamarind extract and allow it to boil for five minutes. Now add the ground paste and let it boil till it thickens.

VERSION 2:

INGREDIENTS:

Tamarind - a lemon sized ball
Pepper - 1 tsp.
Cumin seeds - 1/2 tsp.
Dry red chillies - 1 or 2
Curry leaves - 1 cup (tightly packed)
Mustard seeds - 1/2 tsp.
Gingelly oil - 3 tablespoons
Hing - a pinch
Salt - as per taste

METHOD:

Heat a spoon of oil in a pan and fry pepper and chillies. When pepper splutters, add cumin seeds and saute for 5 seconds. When cool, grind this in a mixie, alongwith curry leaves, hing , tamarind and salt. Add a cup of water and grind again to a fine paste.

Heat the remaining oil, temper with mustard seeds and add the ground paste. Pour one more cup of water and mix well. Allow it to boil in a medium heat, till it reduces to half and thick.