October 31, 2014

Potato / Urulai Kizhangu Fry | Potato Recipes

This is easy and quick potato fry.




Ingredients:
Potato
½ kg
Oil
1 tbsp
Mustard Seeds
½ tesp
Curry Leaves
 1 spring
Red Chilli Powder
1 tesp
Salt
to taste

Procedure:
1. Wash and peel the skin of the potatoes.
2. Cut them into very small pieces and put them into water to avoid the potatoes becoming dark.
3. Heat the oil in a pan, add mustard seeds and wait for popping. Then add curry leaves and potato pieces.
4. Saute and close the lid of the pan. Cook till the potatoes are half cooked.
5. Now add turmeric powder, chilli powder and salt. Mix them well and close the lid. Cook till the potatoes becomes tender.

   Potato fry is ready to serve. This goes well with variety rice.

October 30, 2014

Onion-Tomato-Roasted Split Gram Chutney



Ingredients:
Onion
2
Tomato
1
Red Chilli
2
Roasted Split  Gram / Pottuk kadalai
2 tbsp
Salt
to taste
To Temper

Oil
1 tbsp
Mustard Seeds
½ tesp
Curry Leaves
1 spring

Procedure:
1. Heat the oil in a pan, add red chilly  and fry for a minute.
2. Then add the chopped onion and saute till they becomes brown color.
3. Now add the chopped tomatoes and saute till they becomes mushy.
4. Add little water and salt, and cook till they become soft.
5. Allow it to cool down. Then, add roasted split gram/ pottuk kadali and salt.
6. Grind them into a fine paste with little water.
7. Heat the oil in a pan, add mustard seeds and curry leaves. Allow it to pop. Mix this with chutney.

     Yummy Chutney is ready to serve. This goes well with especially with millet dosai or normal dosai.

October 27, 2014

Paneer Makhani




Ingredients:
Paneer (cubed)
1 cup
Onion
2
Tomato
3
Ginger
1 inch
Garlic Pods
3
Bay Leaf
1
Cardamom
2
Sesame Seeds
1 tesp
Cucumber Seeds
1 tesp
Poppy Seeds
1 tesp
Cashew Nuts
1 tbsp
1 tbsp
Salt
to taste
Chopped Coriander Leaves
1 tbsp

Procedure:
1. Peel the skin of the onion and chop them into small pieces.
2. Wash and cut the tomatoes into small pieces.
3. peel the skin of the garlic and ginger, and then wash them.
4. Heat the  oil in a pan, add bay leaf, then add finely chopped onion. Saute them till they becomes translucent.
5. Now add the ginger and garlic, fry for a minute. Then add cardamom, sesame seeds, cucumber seeds, poppy seeds and cashew nuts. Fry till they becomes golden color.
6. Add chopped tomatoes and fry the tomatoes till they become mushy.
7. Now add red chilly powder and salt, fry for a minute and add 1/2 cup of water. Cook until they becomes soft.
8. Allow it to cool down and grind them into a fine paste with little water.
9. Meanwhile, cut the paneer into small cubes. Put them into warm water to avoid it becoming hard.
10. Heat the oil in a pan, add the ground paste, allow it to boil and add paneer cubes. Cook till the paneer becomes soft and garnish with coriander leaves.

      Paneer makhani is ready to serve with roti, chapathi or rice.

October 24, 2014

Kantha Sasti 2014

     

     பழனி முருகன் கோவிலில் கந்தசஷ்டி விழா இன்று காப்பு கட்டுதலுடன் தொடங்குகிறது. அக்டோபர் 30–ந்தேதி வரை இவ்விழா நடைபெறுகிறது.
விழாவின் முக்கிய நிகழ்வான சூரசம்ஹாரம் நடக்கிறது. அன்று அதிகாலை 4 மணிக்கு மலைக்கோவில் நடை திறக்கப்பட்டு விஷ்வரூப தரிசனமும், 4.30 மணிக்கு விழா பூஜை, படையல் நெய்வேத்தியம் நடக்கிறது.
பிற்பகல் 2.30 மணிக்கு சின்னண குமாரசாமி அசுரர்களை வதம் செய்யும் பொருட்டு மலைக்கொழுந்து அம்மனிடம் வேல்வாங்குதல் நிகழ்ச்சி நடைபெறுகிறது.
திருஆவினன்குடியில் பராசக்திவேலுக்கு பூஜை செய்யப்பட்டு மாலை 6 மணிக்கு மேல் வடக்கு கிரிவீதியில் தராகாசுரன் வதமும், கிழக்கு கிரி வீதியில் பானுகோபன்சூரன் வதமும், தெற்கு கிரிவீதியில் சிங்கமுகாசூரன் வதமும், மேற்கு கிரிவீதியில் சூரபத்மன் வதமும் நடக்கிறது.

     இரவு 9 மணிக்கு மேல் சாமி மலைகோவிலுக்கு புறப்பாடாகி சம்ப்ரோட்சனம் பூஜைக்கு பின்னர் அர்த்தசாம பூஜை நடக்கிறது. இந்த விழாவில் தமிழகத்தின் பல்வேறு பகுதிகளில் இருந்தும் ஆயிரக்கணக்கான பக்தர்கள் கலந்து கொள்வார்கள்.
30–ந்தேதி மலைக்கோவிலில் காலை 10 மணிக்கு வள்ளி– தெய்வானை உடனான சண்முகருக்கும், பெரிய நாயகி அம்மன்கோவிலில் இரவு 7 மணிக்கு முத்து குமாரசாமி, வள்ளி– தெய்வானை திருக்கல்யாணம் நடக்கிறது.

October 22, 2014

October 21, 2014

October 17, 2014

Corn Flour Halwa / Karachi Halwa

     The highlight of the corn flour halwa is instant and doable in a snap halwa recipe.

     I have taken this from Jeyashri’skitchen. I had tried this halwa 2-3 times earlier with orange food color as specified by Jeyashri. But I came across  similar recipe in a book (named cucumber halwa recipe) with a simple color variation-green instead of orange, sprinkled with cucumber seeds. So I have tried this with green.






Ingredients:
Corn Flour
½ cup
Sugar
1 ½ cup
Water
2 ½ cup
Ghee
2 tbsp
Food Color
1/8 tsp
Cucumber Seeds
1 tbsp

Procedure:
1. In a bowl, add corn flour, 1 cup of water and food color. Mix them well without lumps and keep it aside.
2. Grease the plate with ghee and keep it aside.
3. In a heavy bottomed pan, add sugar and the remaining water (1 1/2  of cup). Heat them till sugar dissolves.
4. Now strain the sugar syrup to filter out the impurities.
5.  Again, add the sugar syrup in the pan. Then add corn flour mixture and mix them well.
6. Now the mixture starts  thickening. Keep the flame low. After  few minutes, the mixture becomes transparent. At this stage, add the ghee and cucumber seeds.
7. Stir continuously till the mixture separate from the edges of the pan.
8. Switch off the flame and pour the halwa on greased plate. Allow it to cool down and cut into small pieces.
    Serve it chill or at room temperature. 
    You can preserve this halwa in a fridge atleast 3 days.
I am sending this to Mayuri's Jikoni's event.

October 15, 2014

Sweet Diamond Cuts / Maida Biscuit

This is sweet and crispy snack, yet easy to quick to make.


Ingredients:
Maida
1 cup
Sugar
¼ cup
Butter
1 tsp
Salt
A pinch
Oil
To deep fry

Procedure:
1. Powder the sugar using the Mixie. In a wide bowl, add maida, powdered sugar, butter and salt. Mix them well with your fingers.
2. Add water little by little and knead a soft dough. Keep it aside for 15 – 20 mins.
3. Divide the dough into lemon sized balls. Take each ball and roll it into ¼ inch thickness circles. Dust with Maida if needed.
4. Using the pizza cutter or knife, cut them into horizontally and vertically as show in the picture to form a diamond shape.
5. Separate each pieces carefully and transfer them to a plate using thing spatula like dosai karandi.
6. Heat the oil in a pan, and sprinkle the diamonds into the oil. Keep the flame at medium. Keep stirring and keep turning over the diamonds for even cooking.
7.Deep fry till they turns into golden color. Then, take them out from the oil and drain the excess oil using the tissue paper.
8. Repeat the process for the remaining balls. Allow them to cool down and store them in a air tight container. 
    Enjoy with tea or coffee.

October 12, 2014

Finger Millet / Ragi / Kelvaragu Murukku | Finger Millet Recipes

Ragi murukku is a Kongu Nadu  ( region in and around Coimbatore district) special snack. This is a healthy and tasty snack which can be made quickly.



Ingredients:
Ragi / Kelvaragu / Finger Millet Flour
½ cup
Rice Flour
½ cup
Channa Dal Flour / Kadalai Maavu
¼ cup
Butter
 1 tbsp
White Sesame Seeds
2 tesp
1 tesp
Salt
To taste
Oil
For deep fry

Procedure:
1. In a wide bowl, add all the ingredients except oil. Mix them well with your fingers.
2. Add water little by little and knead a soft dough.
3.Take the murukku-press and choose the design as per your wish. I used star design  (mullu murukku design).
4. Grease the murukku-press with oil, then fill the murukku-press with dough upto ¾ of the press. Press a round shape on the ladle. I used 3 ladles for quick process.
5. Heat the oil in a pan till it becomes hot or put a pinch of dough into the oil. If the dough comes up immediately, then this is the correct stage of oil heating.
6. Now flip the ladle over the oil. After a min, flip the murukku and cook till  sizzling sound reduces completely.
7. Take it out from the oil and drain them using tissue paper. Repeat this for remaining dough also. Allow it to cool down completely and store it in a air tight container.
    Tasty and healthy ragi murukku is ready to serve with tea.
Note:
1. We can get 12 large size murukku for this quantity.
2. Do not reduce the flame to sim. Leave some time gap between batches of murukku.

3. When making large number of murukkus, make the dough also in batches.


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