DEEPAVALI SWEETS AND SAVOURIES

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Tuesday, March 25, 2014

MAAVADU / VADUMANGAI (TAMILNADU STYLE)

This is a typical tamil brahmin style pickle from Tamilnadu. This one is different from the kadugumanga pickle posted earlier.

INGREDIENTS:

Small, tender mangoes - 8 measures *see note*
Sea salt (kal uppu) - 1 measure
Dry red chillies - 1 measure
Mustard seeds - 1/4 measure
Castor oil - 2 tsp.
Turmeric powder - 2 tablespoons



METHOD:

NOTE: Usually, the ratio of salt is 8:1. But, personally I felt, when I use it for a year and more, the mangoes absorb all the salt by the end of the year and maavadu becomes too salty. Hence, I use 10:1 ratio and it is perfect even for 2 years. In general, any pickle will stay longer if little salty. However, chillies and salt can be used as per individual taste.


Buy firm tender mangoes with long stalk.  DO NOT buy the ones without the stem. The pickle will spoil soon.

Cut the stalk, leaving a little stalk (1/4") in the mango and wash the mangoes well. Leave it in the water for half an hour. Take out and drain it.


Pat it dry with a neat towel. (Measure now. This is the mango salt measure ratio). Put the mangoes in a ceramic jar (jaadi).

Pour the castor oil and mix well till all the mangoes are coated with oil.


Add salt and turmeric powder. Shake well OR turn it upside down using a dry ladle daily for 4-5 days. The mangoes will shrink. The salt will dissolve and become watery. Now, grind together dry chillies and mustard seeds to a fine powder and add to the mangoes and mix well. Again, shake well OR turn it upside down daily for another week. The solution should always be 2 inches above the mango level. 

Maavadu or Vadumangai will be ready to eat within 10 days.


Store in a small bottle for daily use. Always use a dry spoon or ladle to take out the mangoes. Never use your hand.

This can be used for a year and when refrigerated, can be used for a year or more. Goes well with curd rice and even sambhar saadam.

Monday, March 24, 2014

KIWI LEMONADE

KIWI LEMONADE, KIWI JUICE

INGREDIENTS

Big kiwi fruit - 2
Lemon juice - from half a lemon
Honey - 2 tablespoons
Salt - 1 pinch
Ice cubes - 4
A slice of kiwi - to garnish
Mint leaves - few (optional)
1/4 Cup of  drinking soda  (optional)
Water - as needed

METHOD:

Peel the skin of the kiwi fruit. Combine kiwi pulp, lemon juice, honey and salt. Give a quick blend using a mixie or blender. Add water as required. Mix well.

Pour in a serving glass, add ice cubes, and soda. Stir well.

Garnish with a half-cut  kiwi slices and mint leaves(if using).

Enjoy this kiwi lemonade on summer. 

Thursday, March 20, 2014

SWEET POTATO CURRY

sweet potato curry. sakkaraivalli kizhangu karamudhu

These type of curries are called samaan podi karamudhu in iyengar cuisine. This is a tasty curry which and goes well with jeera rasam (Type 1 and Type 2) when mixed with hot rice and a little ghee. This is also done with brinjals and raw bananas. 

INGREDIENTS:

Sweet potato - 1/2 kg.
Grated coconut - 2 tsp. 
Oil - 2 tablespoons
Turmeric powder - 1/4 tsp.
Salt - as per taste
Mustard seeds - 1/2 tsp.
Urad dhal - 1/2 tsp.
Red chillies - 2
Hing - a pinch
Curry leaves - few
Karamudhu podi - 2 tablespoons

METHOD:

Cook sweet potato (sakkaravalli kizhangu) alongwith salt and turmeric powder. Peel and cut into cubes.

Heat oil in a heavy bottomed pan, add mustard seeds, urad dhal and red chillies . When golden brown add hing, curry leaves and cubed sweet potatoes. Saute well by flipping it gently . Now, add the karamudhu podi and grated coconut.  Mix well. Saute for 2 more minutes. Sakkaraivalli saamaan podi karamudhu is ready.

Monday, March 17, 2014

CORN CHEESE BALLS (RESTAURANT STYLE)


INGREDIENTS:

Sweet corn - 1 cup
Processed cheese - 1/2 cup (grated)
Salt - to taste 
Green chillies - 1 (finely chopped)
Coriander leaves - 1/3 cup (finely chopped)
Bread crumbs - to roll
Oil - to deep fry
Butter - 3 tablespoons
Maida - 21/2 tablespoons
Warm milk - 1/2 cup

For the coating: 
Maida - 3/4 cup
Water - 1/2 cup

METHOD:

Boil sweet corn and roughly crush it. Keep aside.

In a  non-stick pan, heat butter, add maida and fry for 30 seconds. Simmer the stove, add warm milk and stir continuously until the mixture leaves the sides and thickens. Transfer to a plate. Add corn, grated cheese, chillies, salt and coriander leaves. 

When cool, mix well with your hand and  shape to equal sized balls. 

Mix the ingredients for coating to a semi thick batter without any lumps.

Dip the balls in this batter and roll them in bread crumbs until they are coated well on all sides.

In a kadai, heat oil and deep fry these balls until they turn golden brown. Drain on a kitchen tissue. Serve hot with cut tomatoes, cucumber and tomato ketchup.

NOTE: The cheese also contains salt, so add salt accordingly.

Thursday, March 13, 2014

NOMBU ADAI AND NOMBU KOZHUKATTAI (SWEET & SALT) / KAARADAI - A REPOST

HOW TO MAKE NOMBU ADAI AND NOMBU KOZHUKATTAI , HOW TO MAKE KAARADAIHOW TO MAKE NOMBU ADAI AND NOMBU KOZHUKATTAI , HOW TO MAKE KAARADAI

HAPPY NOMBU!! Karadayan nombu is a Tamil festival (similar to Karva Chauth) observed by married women for the well being of their husbands. This is observed when the Tamil month Maasi ends and Panguni begins. Married women fast on this day. "Kaaradai" is prepared on this day and taken while breaking the fast. A kolam is drawn for each female member of the family. A banana leaf (nuni vazhai ilai) is placed on each kolam. A set of betel leaves alongwith turmeric and betel nuts, flowers, plantain and a nombu charadu plus a sweet nombu kozhukattai, sweet adai and butter is placed on each leaf. During the "nombu" the "charadu" (yellow thread) is tied around the neck chanting "URUKKADHA VENNAYUM ORADAIYUM NAAN NOTREN, ORUKKALUM EN KANAVAN PIRIYAMAL IRUKKANUM". i.e., praying for the togetherness of the husband and wife. The salt adai is not for offering and its just an addition to the sweet adai. We say the flattened one as 'Nombu adai' and dumplings as 'Nombu kozhukattai'.

HOW TO MAKE NOMBU ADAI AND NOMBU KOZHUKATTAI , HOW TO MAKE KAARADAI

SWEET KAARADAI and KOZHUKATTAI

INGREDIENTS: 

Rice flour - 1 cup (heaped) 
Crushed jaggery - 1 cup ( level cup) 
Cardamom - 4 
Ghee - 2 tsp. 
Cow peas - 2 tsp. 
Chopped coconut - 1 tablespoon 
Water - 1 1/4 cup

METHOD: 

Dry roast rice flour to a golden brown colour. 

Dry roast cow peas, boil in water and keep aside. 

Dissolve jaggery in water, strain to remove the mud and dust. Allow it to boil. Now, add the coconut pieces, ghee, powdered cardamom, cow peas and rice flour. Stir well till it becomes like a dough. When cool, make small balls out of it, grease your handwith oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. This is kaaradai. For sweet kozhukattais, make small oblong balls and steam for 10 minutes.

SALT KAARADAI and KOZHUKATTAI

INGREDIENTS:

Rice flour - 1 cup (heaped) 
Ghee - 2 tsp. 
Cow peas - 2 tsp. 
Chopped coconut - 1 teaspoon
Scraped coconut - 2 tablespoonsGinger (crushed) - 1/2 tsp.
Chopped curry leaves - few
Green chillies ( chopped) - 1/2 tsp.
Water - 1 1/4 cup
Oil - 2 tsp.
Salt - as per taste
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.

METHOD:

Dry roast rice flour to a golden brown colour. Dry roast cow peas, boil in water and keep aside.

Heat oil in a heavy bottomed pan, add mustard seeds and urad dhal. When golden brown, add ginger, green chillies & curry leaves. Add water and required amount of salt. Allow it to boil. Now, add the coconut pieces, ghee, cow peas and rice flour. Stir well, till it becomes like a dough. When cool, make small balls out of it. Grease your hand with oil, flatten it with your hand, put a small hole in the centre and steam it in an idli plate for 8 to 10 minutes. For salt kozhukattais, make small oblong balls and steam for 10 minutes.

Monday, March 10, 2014

BUTTER BEANS CURRY

BUTTER BEANS CURRY

INGREDIENTS:

Shelled fresh butter beans -  3 cups
Mustard seeds - 1/4 tsp.
Split urad dhal - 1 tsp.
Dry red chillies - 3
Hing - a pinch
Sambhar powder - 1 tsp.
Karamudhu podi (powder)  - 2 tsps.
Curry leaves - 2 sprigs
Scraped coconut - 1/4 cup
Oil - 2 tsp.
Salt - to taste

METHOD:

Cook fresh butter beans alongwith salt until soft.

Heat oil and add mustard seeds, when they crackle add urad dhal, chillies, curry leaves and hing. Add sambhar powder and give a quick saute. Quickly add cooked beans, karamudhu podi, scraped coconut and stir fry for a minute. Serve hot.

Monday, March 3, 2014

FRESH RED BEAN SALAD

FRESH RED BEAN SALAD

INGREDIENTS:

Shelled fresh red bean - 2 cups
Tomato - 1 
Coriander leaves - 1 fistful
Fresh mint leaves - 1 fistful
Green chillies - 1
Grated ginger - 1/2 tsp.
Lemon juice - 2 tsp.
Chat masala - 1/2 tsp.
Salt - to taste

METHOD:

Wash and finely chop tomato, coriander leaves, mint leaves, and green chillies. Cook fresh red beans alongwith salt until soft.

Mix all the above ingredients and serve.

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