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Thursday, August 29, 2013

MURINGA ILA THORAN / DRUMSTICK LEAVES CURRY

HOW TO MAKE MURINGA ILA THORAN, HOW TO MAKE MURUNGA ILAI PORIYAL,DRUMSTICK LEAVES PORIYAL

Picture courtesy: Mrs.Arya (my friend)
INGREDIENTS:

Drumstick leaves / Muringa ila - 4 cups(tightly packed)
Onion - 1 (optional)
Green chilli - 1
Turmeric powder - a pinch
Mustard seeds - 1⁄2 Teaspoon
Urad dal -1 Teaspoon
Dried red chilly - 1
Grated coconut -1/4 cup
Oil - 2 tsp
Salt - to taste

METHOD:

Separate the leaves from the stem, discard the stem, wash well, drain in a colander and keep aside. Chop onions and scrap the coconut.

Heat oil in a kadai. Add mustard seeds, urad dhal, red and green chillies and fry until golden brown. Add chopped onion, turmeric powder and saute until translucent.

Add the washed and drained drumstick leaves, salt and mix well. Cover with a lid and cook it in low flame until they are cooked soft. Add in the scraped coconut and mix well. Turn off the heat in half a minute. Serve as a side dish with rice.

NOTE:
No need to add water as the leaves have a tendency to generate water on its own when cooked.
Do not overcook as it may turn bitter.
Use coconut oil if you want a typical Kerala flavour.

Saturday, August 24, 2013

VELLA SEEDAI - VERSION 2


INGREDIENTS:

Rice flour - 2 cups
Urad dhal powder - 2 tsp.
Crushed jaggery - 1 1/2 cup
Butter - 2 tablespoons
Coconut pieces - 2 tablespoons
Oil - 1 cup
Cardamom powder - 1/2 tsp.

METHOD:

Prepare rice flour and urad dhal powder as mentioned in this link.

Sieve well. Dry roast rice flour until hot and light brown.

Cut coconut into small pieces. Crush jaggery, dissolve in little water and strain it without any dust, dirt or mud. Heat jaggery and make a syrup of  soft ball consistency. (Sugar syrup consistency - detailed post is here). Add all other ingredients except oil and stir without any lumps. 

Allow it to cool. Make gooseberry- sized balls from the dough. 

Heat oil in a kadai. The heat should be medium. Fry 5- 6 balls at a time until golden brown.

SUKKU VELLAM


We make this as an offering to the LORD for Sri Krishna jayanthi. This aids in good digestion. In general, everyone can have one ball of this whenever you feel uneasy after a heavy meal.

INGREDIENTS:

Dry ginger powder (Sukku powder) - 2 tsp. 
Crushed jaggery - 1 cup
Ghee - 2 drops

METHOD:

Mix all without any lumps, make gooseberry(amla) sized  balls and offer to the LORD.

Wednesday, August 14, 2013

LEMON RASAM

How to make lemonr asam?

INGREDIENTS:

Toor dhal - 1 tablespoon
Lemon - 2
Tomato - 2 medium sized

Slit green chillies - 2
Rasam powder(sathamudhu podi) - 1 heaped tablespoon
Hing
Salt
Curry leaves - few
Coriander leaves - few
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.Ghee - 1/2 tsp.

METHOD:

Pressure cook toor dhal, mash it and keep aside.

In a utensil, squeeze the tomatoes, salt, slit green chillies, rasam powder, and hing , add a cup of water and bring it to a boil till the raw smell of the rasam powder goes. Now add mashed dhal, two more cups of water and mix well. Boil till frothy. Turn off the stove. Squeeze the juice of  2 lemons. Mix well.

In a kadai, heat ghee, temper with mustard seeds, cumin seeds and curry leaves. Add it over the rasam and garnish with chopped coriander leaves. Your spicy, tangy lemon rasam is ready.

Wednesday, August 7, 2013

BABY CORN PULAO


INGREDIENTS:

Baby corns - 2 cups
Basmati rice - 1 cup

Coconut milk - 1/4 cup (Thick extract)
Cardamom - 1 

Black cardamom - 2
Cinnamon - 2" stick - 2 nos.
Cloves - 3 or 4

Bay leaves -1
Cumin seeds - 1/2 tsp.

Grated ginger  -  1/4 tsp.
Chilli sauce - 1 teaspoon
White pepper powder - 1/4 tsp.
Salt - as per taste
Butter - 1 tablespoon
Oil - 1 tablespoon
Water + coconut milk - 2 cups

METHOD:

Soak basmati rice in water for half an hour. 


Cut baby corn into 2" long pieces, add a cup of water, pressure cook alongwith salt and turmeric powder for 2 whistles, drain the water and keep aside.

In a pressure pan, heat oil and butter. Add all the whole spices and saute for a minute. Add cumin seeds and when they sizzle add grated ginger, cooked baby corn and chilli sauce.  Saute for another minute. Add coconut milk and water.

Drain the water completely from the rice. When the water boils add the rice into it. Add salt to taste. Mix well, cover and pressure cook for 3 whistles. When the pressure is released, take out, add white pepper powder . Give a gentle stir without breaking the grains.

Transfer it to a bowl and serve hot with masala papads or any raitha of your choice.
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