Kolukattai

Every year for Vinayaka chathurthi, we will make kolukattai recipe. This recipe is very easy to make and tasty too. We can use ready made rice flour available in Indian grocery store.
Ingredients:
Rice flour - 1 cup
Oil - 1 tsp
Salt to taste
For filling :
Jaggery - 1/2 tbsp grated
Cardamom powder - 1/2 tsp
Oil - 1 tsp
Sesame seeds-50 gm
Potukadalai-1/4 cup
Coconut grated-1/4 cup
Method
First fry sesame seeds and then grind the potukadalai and sesame seeds like powder.
Heat tsp of ghee and add grated coconut and fry till it becomes dry
For stuff add grated jaggery ,grounded powder and fried coconut.
Take a cup of rice flour and add salt to it and luke warm water to it and form a dough. Dough should be little soft.
Grease your hands with little oil and take a lemon size flour dough and flatten them with your hands to a little circle. Now place a tsp of stuff filling in the center and seal all the edges.
Finally place all the kolukattais in the idly cooker and steam it for about 10-15 min.
Kolukattai is ready to serve.

Cabbage Chutney

Cabbage is rich in vitamin k.Most of the people hate cabbage for its odour.When cabbage chutney is prepared,the dish is really out of its odur but still remains healthy.This is used as a side dish for idlis,dosas or can be taken with plain rice.
Ingredients
1 medium sized cauliflower.
asafoetida(pinch)
3 Red chilly
2 tsp urad dhal
2 tsp jeera seeds
2 tsp coriander seeds
1/2 cup coconut grated
1/2 tsp tamarind paste
2 tsp salt
oil
Method
First chop the cabbage into fine pieces.
Boil chopped cabbage in water until they are tender or pressure cook for one whistle.
Now,heat oil in a frying pan and fry black gram dhal and red chillis till the black gram changes color.Remove from heat.
Now, add the fried dhal-chilli mixture,tamarind,grated coconut,salt,asafoetida to the cooked cabbage and grind without adding water in a mixer-grinder to make a thick paste.
Serve with idlis,dosas,chappathis or plain rice.

Beetroot Pachadi

Beet root has natural property of cleaning the kidneys and gall bladder.It is used traditionally as a blood building food .It is particularly rich in Vitamin C, calcium, phosphorus and iron .It very tasty to eat.
Ingredients
Beetroot(grated) - 2 cups
Ginger(grated) - 1 1/2 tsp
Onion(medium) - 1 no(finely chopped)
Mustard seeds - ¾ tsp
Curry leaves - 1 spring
Green chillies(split) - 2 nos
Curd - 2 cups
Oil - 1 - 2 tbsp
Salt - As required
Method
Heat oil in a pan.Splutter mustard seeds.
Add onion and green chillies and sauté the onions, till they become translucent.
Add the grated beetroot, ginger, curry leaves and salt and fry, till the mixture is dry and beetroot is fully cooked.
Remove from flame.When the mixture has become slightly cool, add curd. You can adjust the consistency by adding more curd.
If you prefer the pachadi to have a thin consistency, you can use a mixture of buttermilk and curd.

Mushroom Briyani

A mushroom is the fleshy,spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom,Agaricus bisporus.Indian mushroom recipes are very popular. Try our easy mushroom recipes.
Ingredients

Mushroom -2 cups
Bashmati rice-3 cup
Onion-1
Tomato-2
Green chilly-4
mustard seeds-1/2 tsp
garlic pods-10
ginger 1/2 inch
Tumeric powder-1/4 tsp
chilly powder-1 tsp
Bay leaves
fenugreek seeds-1/2 tsp
clove-5
caradmom(few sticks)
mint leaves(few)
coriander leaves(few)
curry leaves(few)

Method

Grind green chilly,ginger,garlic to a fine paste.
Meanwhile soak the rice for 10-15mins.
In a pressure cooker add the ghee and oil.After it is heated add cloves,cinnamon,
cardamom and bay leaves.Fry for 2-3mins
Add onions and fry till golden brown.Now add the sliced mushrooms fry till they are cooked.
Add the paste till the raw smell goes followed by the tomatoes.Let it cook till the tomatoes get mashed.After that add mint leaves and coriander leaves.
Add the rice and mix them well so that the rice grains are well coated with oil.Doing this
will make the rice grains from sticking.
Add water and salt.Leave it to boil,when the water is almost absorbed close the lid.
Mushroom briyani is ready.taste is very yummy.

Rava Ladoo

Ingredients
Semolina(Rava/Sooji) - 2 cups Ghee - 3/4 cup Sugar - 2 cups Cashews(halved) - 15 nos Raisins(Onakka munthiri) - 15 nos Cardamom(Elakka) - 4 nos (powdered finely)
Method
Heat 3 tbsp of ghee in a nonstick pan.Add rava and stir till the rava is light brown.Allow it to cool.
Powder rava and sugar and cardamom powder in a mixie so that it blends easily. Keep this aside.
Fry cashews and raisins separately in ghee and keep them aside.
Add to the rava-sugar mixture.
Make small balls by pouring ghee slowly.
Shape into tight laddoos(small round balls).
The laddus can be stored in an airtight container
for a few days.

Peanut Chutney(Groundnut)

Peanut chutney is fantastic, tastes better than coconut chutney.For breakfast dishes like upma, pongal, pesarattu, dosa, and vada at my home so I prepare peanut chutney quite often.
The main use of groundnut is as a source of edible oil, but the high oil and protein contents also make it an important food crop.
Peanuts are also known as earthnuts, ground nuts, goobers, goober peas, pindas, jack nuts, pinders, manila nuts, g-nuts, and monkey nuts.

Ingredients:

1 cup - peanuts
5 dried red chillies
6 small onion and 1 garlic clove - sliced to big chunks
½ tsp salt or to taste
1/4 cup coconut grated
tamarind - one small ball
1 tsp each - cumin,coriander seeds, urad dal and six curry leaves

Method:

Roast the peanuts to golden brown color. Cool and rub the skins off. I love the roasted peanut taste produced in this slow-cooking method.
Fry all of above in oil. Then, put them in a mixie jar and make a paste, till it is fine. Add water if required.Tastes yummy.

BeetRoot Alva

Ingredients

2 cup grated Beetroot

2 cup sugar

1 cup milk

1/2 cup ghee

Some cashews & raisins

Elachi powder- 1/2 tsp

Method

Fry the grated carrot without oil or ghee.
Boil the milk with sugar keep stirring.
Mix the fried carrot & stir again. It should be thick

Add ghee and stir again

when it is cooked garnish with cashew nuts and raisins.

SnakeGourd Kootu

kootu is something you will only find in a household and rarely ever in a restaurant.Kootus are essentially vegetable and lentil dishes which are semi-solid. It tastes very good and goes great with rotis.

Ingredients

Bengal dal-1/2cup Snakegourd -1/2 cup
Onion(medium) - 1 no(finely chopped)
Mustard seeds - ¾ tsp
Curry leaves - 1 spring
Redchillies- 2 nos
Turmeric powder 1/4 tbsp
jeera-1/2 tbsp
Fenugreek seeds-1/2 tsp

Method

Soak the dals in water for 1/ 2 hour and grind (drain all the excess water completely) coarsley along with red chilly and jeera seeds. Heat 2tbsp of gingelly/sesame oil (any vegetable oil is good, but gingelly oil gives a better taste) add poppy the mustard seeds ,curry leaves,fenugreek seeds and saute the onions until transparent . Add salt to taste and chopped snake guard . once vegetable is cooked, add finely grind mixutre. Serve with rice or parotta. This koottu must be thick

Aloo Paratha

Ingredients

For Dough:

Wheat Flour -2 Cups

Potatoes 3 to 4 Nos

Salt -1/2 tsp

Cumin Powder -1/2 tsp

Oil of your choice

Coriander leaves

1/2 cupWater

Method
Wash,dry & cut the Coriander leaves

Boil , peel & mash the potatoes.

Add Cumin,sait,coriander leaves & mix.

Make small balls of the same & keep aside

Mix flour,salt & required amount of water to make a soft dough.Rub a Tsp if oil over the dough & let it rest for an hour.Take a lemon size dough, & roll it into small circle.Keep one potato ball .cover all the sides & roll to triangle shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute.When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.when the brown spots appear take it out & keep it in an in a covered box.Serve hot or warm with your choice of Cucumber yogurt salad and Channa Masala .

Pal Paniyaram

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Saturday, June 6, 2009

Pal Paniyaram

Ingredients
1 cup Urad Dal
1 cup Raw Rice
1 Coconut
3 cup Sugar
Few Cardamoms
Oil to fry
Salt as per taste

Method
Soak urad dal and rice for about 2 hours.
Add little salt and grind to make paste.
Extract coconut milk and add cardamom and sugar.
Heat oil and fry one tsp of the above paste in it. It should form round balls.
Add them to the coconut mixture. Mix well and serve.

Vegetable Sabhzi

Ingredients

1 large potato
4 small violet brinjals
1/4 cup cabbage
1 handfull green peas
2 tbsp cooking oil
2 dry red chillies
2 pinches methi seeds
2 pinches jeera seeds
2 pinches mustard seeds
2 pinches somph ( aniseeds )
1 count bay leaf
2 slit green chillies
3 tsp milk
a pinch sugar
salt as needed
corrainder leaves to garnish

Method

Wash and cut all the vegetables into medium size pieces.

Heat oil in low flame, fry the chopped red chilies. Add the all the above seeds and bay leaves and fry on low heat for about a minute.

Add all the vegetables and fry for a few minutes.

Add green chili, salt, sugar, milk and enough water to cook the vegetables. Cover the pan and simmer till the vegetables are cooked.

Garnish with chopped coriander leaves and serve hot with rice or puri.

More kulambu(Pumpkin)

This More kulambhu can be prepared with various vegetables like white pumpkin, Beans, Carrot, Ashgourd, Okra.

Ingredients
pumpkin- 1 cup

Toor dal - 1 tsp

Raw rice -1 tbsp
Grated coconut- 3 tbsp
Green chillies - 2-3
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few ( optional)
Coconut oil - 2

Coriander seeds- 1 tbsp

Garlic 3-4 pods

Ginger - small piece

Buttermilk - 2 cup

small onion-few

Salt to taste
Method
Wash and soak the toor dal in warm water for 10-15 min.
Grind grated coconut, toor dal , garlic,ginger,raw rice, green chillies, to a fine paste adding some water.Add turmeric powder to buttermilk and beat well and keep it aside.
Heat oil in a pan add mustard seeds, curry leaves, cumin seeds when it starts to splutter add onion and after u add the half boil vegetables in a pan then add the ground paste ,salt and cook it till the raw smell goes off and add buttermilk to it.
Water depends on the quantity and the thickness you want for the gravy. Bring this liquid to boil. Once it boils it comes out like bubbles at the time switch off the heat.

Chicken Gravy

Ingredients

Chicken - 1 kg

Small onions - ½ kg

Garlic - 15 cloves

Bangalore Tomatoes - 2 nos. (big size)

Curry Leaves - a few

Turmeric Powder - ½ tsp.

Cloves-a few

Salt to tasteOil - 10 tbsp.
Grind the following to a thick paste
Small onions - 100 gms.

Garlic - 7-8 cloves

Ginger - a big piece

Cumin seeds - 2 tsp.

Chilly powder
Method

Clean the chicken and cut into medium sized pieces.

Cut the onions into big pieces.

In a frying pan add oil and fry cloves and curry leaves.

Add the cut onions, garlic and then the chicken pieces.

After frying them well add tomatoes and turmeric powder

Add the thick paste of onions, garlic, ginger and cumin seeds and fry it along with the chicken pieces. After a few minutes, add the chilly powder. Add salt. Cook the ingredients till the chicken pieces get cooked well.Serve hot with rice or rotis.

Egg Curry

Eggs provide nutrients.pregnant women needs most.It is very delicious, nutritious, affordable fast food.
Ingredients

Egg - 3
Onion - 2
Tomato-2
Cumin powder - 1 tsp
Chili powder - 1 tsp
Turmeric powder - ¼ tsp
Coriander powder - 1 tsp
Grated coconut - 4 spoons
Fried Chana dhal (Pottu kadalai) - 2 spoons
Mustard seeds - ¼ tsp
Curry leaves - 6 to 8
Oil and salt - As required

Method

Grind Pottu kadalai(chana dhal) and Fennel seeds with Grated coconut. Take Coconut milk out of this grounded mixture and keep aside.
Heat Oil in a pan. Add Mustard seeds once it splutters add Curry leaves and Onion. Fry till the onion becomes golden brown in color.
Then add tomato,Cumin powder, Chili powder, Coriander powder, Turmeric powder and fry till the raw smell of masalas goes.
Then add a cup of Water, Salt and already prepared Coconut milk. Let it boil once.
Finally break a raw Egg and drop into the curry. Let it boil for a few minutes.
Once the Egg is cooked add coriander leaves and serve hot with paratha, roti or rice.

Potato Curry

This is one of the tastiest dishes that my grandma makes ! She garnishes the same with fresh green corieander leaves.
Ingredients
Potato -3
Large onion -1
coconut -1 cup grated
Tomato -2
Ginger-small pieces
Garlic 3-4 pods
mustard seeds-1/2 tsp
Red chilly powder
Tumeric powder
cloves -2
salt to taste
cinnamon-2
Method
Heat oil in a pan.poppy the mustard seeds.
Grind the ginger,garlic,cloves , cinnamon and prepare paste.
Boil whole potatoes (not peeled) in hot water until they are tender or pressure cook for one whistle.
Once they are cooked peal them and cut into medium size pieces and keep them aside
Then add curry leaves ,add onion, grounded paste,tumeric powder,red chilly powder and fry it and raw smell goes off.
Then add tomatoes cook them until soft on medium flame and then add cooked potatoes ,salt to taste and fry it .Then add grated coconut ,Coriander leaves.Stir it and serve hot.
This More kulambhu can be prepared with various vegetables like white pumpkin, Beans, Carrot, Ashgourd, Okra.