September 27, 2010
Monday, September 27, 2010
Kolam #12 - Siva Lingam Kolam
Monday, September 27, 2010
Entertainment
September 24, 2010
Friday, September 24, 2010
Poori Masala / Potato Masala
Ingredients:
| Potato | ¼ kg |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Bengal Gram Dal | 1 tbs |
| Cinnamom | 1 inch |
| Aniseeds | 1 tbs |
| Curry Leaves | 1 spring |
| Green Chilly | 4 |
| Onion | 2 |
| Tomato | 1 |
| Turmeric Powder | ¼ tbs |
| Carrot | 1 (optional) |
| Salt | To Taste |
| Coriander Leaves | For Garnish |
Procedure:
1. Wash and cut the potatoes into 4 pieces.
2. Pressure cook them for 5 whistles.
3. Allow it for cool down, peel off the skin and mash or cut into small cubes.
4. Cut the onion into thin slices.
5. Wash and chop the green chilles.
6. Wash and mash the tomato.
7. Heat the oil in a pan, add mustard seeds and urad dal.
8. When the mustard seeds starts popping, add Bengal gram dal, cinnamom, aniseeds, chopped green chillies, curry leaves and sliced onion.
9.Saute till the onion turns into golden brown.
10. Then add turmeric powder to the mashed tomato and sauté for 2 mins.
11. Now add little water and salt to the mashed potatoes and mix them well.Cook until it blends nicely.
12. Finally add the grated carrot and chopped coriander leaves.
Serve it with poori and chapathi.
Friday, September 24, 2010
Kolam #11 - Butterfly Kolam
September 23, 2010
Thursday, September 23, 2010
Idly
Ingredients:
| Par Boiled Rice | 4 Cup |
| Urad Dal | 1 Cup |
| Fenugreek Seeds | 1 tbs |
| Salt | 4 tbs |
Procedure:
1. Wash and soak the rice for 4 -5 hours.
2. Wash and soak the dal for 2 hours.
3. Wash and soak the fenugreek seeds along with the dal.
4. Keep the urad dal in the fridge for ½ an hour or sprinkle cold water during grinding ( so that the batter becomes more fluffy).
5. Keep grinding the urad dal for minimum ½ an hour and also keep sprinkling the water intermittently.
6. Grind the rice till it is smooth (90% is enough).
7. Mix both off the batter together with salt and keep it 8-10 hours or overnight for fermentation.
8. After 8-10 hours, the batter would have become fluffy. Add water if you need.
9. Now the idly batter is ready.
10. Grease the idly plates with oil and pour a laddle full of idly batter and steam cook for 10 mins.
11. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.
12. Use spoon to scoop out the idly from the plate.
13. If you are using the idly pot, drape the vessel with damp cloth and pour batter into the cups. Sprinkle water on the cloth and then remove the idly.
Serve the Idly hot with Chutney or Sambar.
Thursday, September 23, 2010
Kolam #10 - Star Kolam
September 22, 2010
Wednesday, September 22, 2010
Suji Rava / Bombay Rava Upma
Ingredients:
| Suji | 1 cup |
| Oil | 6 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Sambar Onion | 10 |
| Curry Leaves | 1 spring |
| Green Chilly | 3 |
| Bengal Gram Dal | 1 tbs |
| Ginger | 1 inch |
| Coriander Leaves | For Garnish |
| Salt | To Taste |
Procedure:
1. In a pan, pour 3 tbs of oil and fry the rava till it gives out good aroma.
2. Let it cool down.
3. Wash and cut the green chillies into halves.
4. Chop the onion into small pieces.
5. Wash and remove the skin of the ginger and chop it into small pieces.
6. Heat the remaining oil in a pan, add mustard seeds, urad dal,
Bengal gram dal, green chillies, ginger and curry leaves.
7. When the mustard seeds starts popping, add chopped onion and sauté till it becomes golden brown.
8. Then add 2 1/2 cups of water along with salt.
9. When it starts boiling, slowly add the roasted rava.
10. Stir continuously till water evaporates.Do not allow the rava to coagulate.
11. Garnish with coriander leaves.
Serve hot with Coconut chutney.
Wednesday, September 22, 2010
Kolam #9 - Lamp / Vilakku / Deepam Kolam
September 21, 2010
Tuesday, September 21, 2010
Potato Coconut Curry
Ingredients:
| Potato | ¼ kg |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Sambar Onion | 10 |
| Curry Leaves | 1 spring |
| Green Chilly | 1 |
| Cinnamom | 1 inch |
| Cardamon | 1 |
| Grated Coconut | ½ cup |
| Coriander Powder | 1 tbs |
| Cashewnuts | 10 |
| Salt | To Taste |
Procedure:
1. Wash and cut the potato into 4 pieces.
2. Pressure cook them for 10 mins.
3. Allow it to cool down and then peel and cube them.
4. Slice the onion into small pieces.
5. Grind coconut, cardamom, cinamom, cashewnuts, green chilly and coriander powder together and make a paste.
6. Heat the oil in the pan, add mustard seeds, urad dal and curry leaves.When mustard seeds starts popping, add the chopped onion.
6. Saute till the onion becomes golden brown.
7. Then add the mixture, mashed potatoes and salt.
8. Mix well and cook till the water evaporates.
9. Garnish with chopped coriander leaves.
Potato Coconut Milk Curry goes well with Rasam rice and also good for Chapathi.
Tuesday, September 21, 2010
Kolam #8 - Star Kolam
September 20, 2010
Monday, September 20, 2010
Bread Upma
Ingredients:
| Bread Slices | 5 |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Split Gram / Channa dal | 1 tbs |
| Curry Leaves | 1 spring |
| Green Chilly | 1 |
| Cinnamom | 1 inch |
| Cloves | 1 |
| Aniseed | 1 tbs |
| Onion | 2 |
| Tomato | 2 |
| Chilly Powder | 1 tbs |
| Coriander Leaves | For Garnish |
| Salt | To Taste |
Procedure:
1. Roast the bread slices without applying oil.
2. Cut the bread slices into small pieces.
3. Cut the onion into small slices.
4. Wash the green chillies and cut into two halves.
5. Wash the tomatoes and cut into small pieces.
6. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, green chillies, curry leaves, cinnamom, cloves and aniseeds.
7. When the mustard seeds starts popping, add the sliced onion and fry till it becomes golden brown.
8. Add the chopped tomatoes and sauté for 3 mins.
9. Then add chilly powder and salt, sauté for a min. Add only very minimum quantity of salt as the bread itself would contain salt.
10. Now add ¼ cup of water and make the mixture into thick gravy.
11. Now add the bread slices and cook till the slices become soaked and soft.
12. Then garnish with chopped coriander leaves.
Serve it to your loved ones.
September 18, 2010
Saturday, September 18, 2010
Coconut Rice
Ingredients:
| Rice | 1 cup |
| Coconut Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| | 1 tbs |
| Curry Leaves | 1 spring |
| Green Chilly | 2 |
| Cinnamom | 1 inch |
| Cardamom | 1 |
| Grated Coconut | 1 cup |
| Salt | To Taste |
| Cashewnuts | 7 |
Procedure:
1. Wash and soak the rice for 15 mins.
2. Pressure cook the rice with 2 cups of water for 10 mins.
3. Spread out the rice so that it dries down.
4. Sprinkle salt over the rice.
5. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, green chillies (wash and split into halves) , curry leaves, cinnamom and cardamom.
6. When the mustard seeds starts popping, add the cashewnuts and fry till it becomes golden brown.
7. Add the grated coconut and fry for 2 minutes.
8. Then add the rice mixture, mix them well and fry for 3-4 mins.
Serve hot with loved ones.
Saturday, September 18, 2010
Kolam #7 - Star Kolam
September 16, 2010
Thursday, September 16, 2010
Kolam #6 - Diamond Kolam
September 3, 2010
Friday, September 03, 2010
Kolam #5 - Star Kolam
Friday, September 03, 2010
Kolam #4 - Star Kolam
September 2, 2010
Thursday, September 02, 2010
Pepper Rice
Ingredients:
| Rice | 1 cup |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| | 1 tbs |
| Curry Leaves | 1 spring |
| Red Chilly | 1 |
| Pepper Corns | 2 tbs |
| Cumin Seeds | 1 tbs |
| Grated Coconut | ¼ cup |
| Salt | To Taste |
Procedure:
1. Wash and soak the rice for 15 mins.
2. Pressure cook the rice with 2 cups of water for 10 mins.
3. Spread out the rice so that it dries down.
4. Heat the small pan and add pepper corns. Fry it for a minute and then add the cumin seeds and fry till it starts popping.
5. Allow it to cool down and then make it into fine powder.
6. Sprinkle salt and the powder over the rice.
7. Heat the oil in the pan, add mustard seeds, urad dal, channa dal, red chilly (split into halves) and curry leaves.
8. When mustard seeds starts popping, add the cashewnuts and fry till it becomes golden brown.
9. And then add the grated coconut and fry for 2 minutes.
10. Then add the rice mixture, mix them well and fry for 3-4 mins.
Hint : This is good for people who have caught cold.
This dish goes well with egg fry.
