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December 28, 2011

Brinjal / Katharikkaai Fry



Ingredients:
Brinjal
¼ kg
Oil
1tbs
Mustard Seeds
¼ tes
Cumin Seeds
A Pinch
Curry Leaves
1 spring
Tomato
 1
Red Chilly Powder
1 tes
Salt
To Taste

Procedure:
1. Wash and cut the brinjals into small and thin pieces.

2. Heat the oil in a wide pan, add mustard seeds and cumin seeds. When it starts popping, add the curry leaves and fry for a minute.

3. Then add the chopped tomato and fry for a min.

4. Now add the brinjal without water and fry in a low flame. Close the lid for 5 mins.

5. When they are half cooked, add chilly powder and salt. Mix them well without damage the brinjal pieces.

6. Now remove the lid and fry till the brinjals are completely cooked.

Brinjal fry goes well with Curd rice and Rasam rice.

December 27, 2011

December 24, 2011

December 23, 2011

December 22, 2011

Horsegram / Kolluparuppu Soup


Ingredients:
Horse gram Dal
¼ cup
Cinnamon
½ inch
Cloves
2
Ginger Garlic Paste
1 tes
Coriander Powder / Dhaniya Powder
1 tes
Grated Coconut
1 tsb
Salt
To Taste

Procedure:
1. Wash and soak the horse gram overnight.
2. Grind everything except horse gram into a fine paste with little water.
3. Mix this paste with soaked horse gram dal.
4. Pressure cook them with 10 – 15 mins.
5. After pressure has gone, strain the water from the dal and transfer into a serving bowl. Soup is ready. 

It is perfect for this winter. Mash the dal for rice. Recipe for mashed Horse Gram is here.I learnt this recipe from my friend Devi.

December 21, 2011

Sago or Javvarisi Paniyaram


Ingredients:
Raw Rice
2 Cups
Sago / Javvarisi
1 Cup
Curd
1 Cup
Green Chilly
3 + 2
Onion
2
Curry Leaf
1 spring
Salt
To Taste

Procedure:
1. Wash and soak the rice and sago separately  for 3 – 4 hours.
2. Grind the rice with 3 green chillies and salt.
3. Grind the sago with curd, and then mix both paste together. Cover the batter and keep it aside for fermentation.
4. Chop the onion into very thin pieces and cut the remaining green chillies into small pieces.
5. When we make paniyaram, mix the onion, green chillies and curry leaves with batter.
6. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil and pour this batter only upto ½ of the kuzhi [depression]. Cook it in medium flame.
 7. After few mins, turn them to the other side and cook well until it becomes golden color on both sides.
      Serve this paniyaram with Tomato Chutney.

December 20, 2011

Coconut Milk Rice / Thengai Paal Satham




Ingredients:
Basmati Rice / Raw Rice
1 cup
Oil
1 tbs
Ghee
1 tbs
Cinnamon
½ inch
Cloves
2
Cardamom
1
Bay Leaf
1
Green Chilly
2
Onion
1
Peas
½ cup
Ginger Garlic Paste
1 tesp
Grated Coconut (or) Coconut Milk
1 cup
Salt
To Taste

Procedure:
1. Wash and soak the rice for 15 mins.
2. Extract the coconut milk from the coconut using warm water.
3. Cut the onion into thin lengthwise slices.
4. Cut the green chillies into two halves.
5. Heat 1 tbs of cooking oil and 1 tbs of ghee in a pan, then add the cinnamom, cloves, cardamom and bay leaf. Fry for few seconds.
6. Then add the green chillies and chopped onion. Fry till the onion turns into golden color.
7. Now add the ginger garlic paste, fry for few seconds. Then add the peas and fry for 3-4 mins.
8. Then add the soaked rice and fry for 2 mins. Now add coconut milk and water (Rice: (water+ coconut milk) = 1:2) and salt, mix them well.
9. Put weight of cooker after pressure has come out and bring the flame into sim and cook for 10 mins.
10. Remove the rice from the pan after pressure has gone. Serve with Raitha or Gravy.

December 19, 2011

December 17, 2011

December 16, 2011

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