October 28, 2015
Wednesday, October 28, 2015
Kolam #132 - Simple Deepam Kolam
By Kurinji
Agal Vilakku, Apartment Kolam, Deepam, Deepam Kolam, Kolam, Kolam for Beginners, Lamp Kolam, Vilakku Kolam
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Wednesday, October 28, 2015
Green Gram / Pachai Payaru / Paasi Payaru Laddo
Generally
people prepare moong dal / Yellow grm laddos, But in our native village ladoos are
prepare with whole green gram instead of moong dal. This ladoo is very healthy
for kinds because the skin is also used.
Recipe Cuisine: South Indian | Recipe
Category: Sweets
Preparation Time: 10 | Cooking Time: 15
mins | Yields: 13 laddus
Ingredients:
Whole Green Gram / Passi Payaru /
Pachai Payaru
|
½ cup
|
Sugar
|
6 tbsp (1/4 cup + 2 tbsp)
|
Ghee
|
¼ cup
|
Cardamom Pods
|
3
|
Cashew Nuts (otional)
|
5
|
Procedure:
1.
Dry roast the green gram in a heavy bottom pan at low flame. Fry them till the
green gram becomes golden color and a nice aroma also comes out.
2.
Allow it to cool down and grind them into a fine powder using the dry mixie. (don’t
cool them completely, grind them when they are still little bit warm)
3.
Sieve the powder with fine siever. Keep it aside.
4.
Powder the sugar with cardamom pods using the same mixie jar.
5.
In a wide bowl, add the green gram powder ( from step 3) and powdered sugar (
from step 4). Mix them well with spoon.
6.
Now heat the ghee in a small pan till the ghee melts completely and becomes
very hot.
7.
Immediately pour this hot ghee into the green gram and sugar mixture (from step
5).
8.
Mix them well quickly with spoon. Now the mixture looks like bread crumbs. You
should not touch with your fingers. Because the ghee is very hot.
9.
After a few seconds, you can mix with your fingers, but while the mixture is
warm.
10.
Take a small portion from the mixture and make small balls of your choice. Keep
it aside and leave it for 15 mins and serve.
Healthy and tasty green gram laddo is ready.
Note:
1. If you want to make more quantity, dry roast the whole quantity of green gram and powder the sugar separately. But mix them with ghee in batches.
Wednesday, October 28, 2015
Ragi Omapodi
Typical
omapodi is prepared using besan/kadalai maavu. I tried it with ragi flour and
the result was quite good.
Recipe Cuisine: South Indian | Recipe
Category: Snacks
Preparation Time: 15| Cooking Time: 15
mins | Yields: 1 ½ cup
Ingredients:
Ragi / Finger Millet Flour
|
½ cup
|
Rice Flour
|
2 tbsp
|
Ajwain / Omam / Carom seeds
|
½ tsp
|
Butter or Hot Oil
|
½ tbsp
|
Salt
|
As Required
|
Oil
|
For deep fry
|
Procedure:
Ajwain
/ Omam water preparation:
1.
Dry roast the ajwain for 1min or till they start to splutter.
2.
Remove from the flame and allow it to cool down. Then grind them into a coarse
powder using the dry mixie.
3.
Then put the powder in a bowl and add 2 tbsp of warm water. Mix them well and
leave it for 15 mins.
4.
Then strain the water using the strainer and use this water for making omapodi.
Omapodi
Dough Preparation:
5. Add ragi flour, rice flour and salt in a wide
bowl. Mix them well with your fingers.
6.
Then add butter and ajwain water (from step 4), mix them well with your
fingers.
7.
Now add water little by little and knead a soft and pliable dough.
8.
Heat the oil in a deep fry pan till it becomes hot; put a pinch of dough into
the oil. If the dough comes up immediately, then this is the correct stage of
oil heating.
9.
Grease the murukku press with oil (use omapodi plate with lot of holes). Now
fill the press with the dough upto ¾ of the press.
10.
Once the oil has reached the correct temperature, squeeze the murukku dough
directly over the hot oil. Don’t overload the omapodi.
11.
Fry them in a medium heat and turn over occasionally and cook till the sizzling
sound stops and the omapodi turns into golden color.
12.
Then remove it from the oil and place it on a tissue paper to remove the excess
oil. Repeat the pr0cedure (from step 9-11) for remaining dough.
Healthy and tasty millet omapodi is ready
for this Diwali.
Note:
1.
If you are making large quantity make them in batches.
October 27, 2015
Tuesday, October 27, 2015
Aloo / Potato Gulab Jamun | Easy Jamun Recipes
Most
Potato based recipes are masala types of food. I saw first a sweet recipe using
potato in a website long back. So I wanted to try this jamun recipe. It is
almost like normal jamun and definitely worth trying once.
Recipe Cuisine: South Indian | Recipe
Category: Sweets | Recipe Source: Premascook
Preparation Time: 25 | Cooking Time: 15
mins | Yields: 20 Jamuns
Ingredients:
For Jamun:
|
|
Mashed Potato (more or less ¼ kg)
|
1 cup
|
Maida
|
1/3 cup
|
Cooking
|
A pinch
|
Ghee
|
1 tsp
|
For Syrup:
|
|
Sugar
|
1 cup
|
Cardamom
|
3
|
Water
|
½ cup
|
Procedure:
1.
Wash and cut the potatoes into 3 or 4 pieces. Pressure cook them with little
water for 4-5 whistles in medium flame or till the potatoes becomes tender.
2.
Allow it to cool down. After the pressure has gone remove the lid of the cooker
and take the potatoes out and then remove the skin of the potatoes; mash them
well with potato masher or grind it into fine paste.
3.
Now add the maida, soda and ghee with mashed potato. Knead well for 5-8 mins or
till the dough becomes soft. Cover and leave it for 5-10 mins.
4.
Then grease you hands with oil and make small balls from the dough.
5.
Heat the oil in a pan in a medium flame. Then add the balls and fry till the
balls become golden color.
6.
Drain the oil and keep it aside.
7.
Meanwhile, mix the sugar and water, heat the mixture in a medium flame till the
sugar dissolves completely (or 10-15 mins) and add the cardamom powder. Mix them
well and switch off the flame.
8.
Now put the jamuns into the sugar syrup and leave it for an hour and serve.
Tasty
and yummy Aloo jamun is ready.
October 26, 2015
Monday, October 26, 2015
Halwa Recipes
Easy and Tasty Halwa Recipes Collection:
October 23, 2015
Friday, October 23, 2015
Kambu Aval / Pear Millet Flakes Mixture
Rice flakes (aval) is normally prepared
from rice. I got pearl mille flakes (kamby aval) from organic store. Using this
pearl mille flakes I tried mixture and it came out very well. As this is a very
easy and quick recipe, I recommend preparing this snack as a karam for this
Diwali.
Recipe Cuisine: Indian | Recipe
Category: Snacks
Preparation Time: 5 mins | Cooking
Time: 10 mins | Yields: 2 cups
Ingredients:
Pear Millet Flakes
|
1 cup
|
Roasted Peanuts / ground nuts
|
½ cup
|
Curry Leaves
|
2 spring
|
Red Chilli Powder
|
½ tsp
|
Salt
|
As required
|
Oil
|
For Deep Fry
|
Procedure:
1. Heat the oil in a deep frying pan,
deep fry the flakes either directly or using the metal strainer till they
become crisp. Drain the oil completely and keep it aside.
2. Deep fry the ground nuts (roasted
and de skinned) using the metal strainer for 1 mins. Drain the oil completely.
3. Deep fry the curry leaves using the
strainer till they become crisp. Switch off the flame. Drain the oil completely.
4. Mix the fried pearl millet flakes,
ground nuts and curry leaves.
5.
Sprinkle red chilli powder and salt. Mix or toss them gently and allow
it to cool down. Then store it in air tight container.
Healthy and tasty snack is ready
to have with tea.
October 21, 2015
Wednesday, October 21, 2015
Chick Peas / Channa / Kondaikadalai Sundal
This sundal recipe is traditional
recipe and is prepared especially during navrathiri. The procedure is very
simple and can be prepared as regular snack also.
Recipe Cuisine: Indian | Recipe Category:
Snacks | Serves: 3
Preparation Time: 5 mins |Soaking Time:
8 hrs| Cooking Time: 20 mins
Ingredients:
Chick Peas / Channa / Kondai Kadalai
|
1 cup
|
Salt
|
To taste
|
To Temper:
|
|
Oil
|
1 ½ tsp
|
Mustard Seeds
|
½ tsp
|
Urad Dal
|
½ tsp
|
Curry Leaves
|
1 spring
|
Cumin Seeds / Jeera
|
1 tsp
|
Grated Ginger
|
1 tsp
|
Red Chilli
|
1-2
|
To Garnish:
|
|
Grated Coconut
|
1 tbsp
|
Procedure:
1. Wash and soak the chickpeas over
night or 8 hours.
2. Then drain the water from the soaked
chickpeas, and then add ½ cup of water and little salt.
3. Pressure cook for 4-5 whistles in a
medium flame. Allow it to cool down completely. After the pressure has gone,
open the lid of the cooker and check if the chickpeas are cooked or not.
Suppose chickpeas are not well cooked, again pressure cook for 2 more whistles.
Again allow it to cool down and drain the water completely. Keep it aside.
4. Heat the oil in a pan, add mustard
seeds and wait for popping.
5. Then add urad dal, red chillies
(break them into half), curry leaves and grated ginger. Sauté for a min.
6. Now add the cooked chickpeas (from
step 3) and sprinkle required salt. Mix them well and cook in a low flame for
2-3 mins.
7. Finally add the grated coconut and
mix them well. Immediately switch off the flame and transfer it into serving bowl.
Healthy and tasty sundal is ready.
October 20, 2015
Tuesday, October 20, 2015
Kara Kuzhambu
This
is the standard kara kuzhambu recipe prepared in south India. This is ideal for
having a spicy meal during winter season.
Recipe Cuisine: South Indian | Recipe
Category: Kuzhambu
Preparation Time: 10 mins | Cooking
Time: 20 mins | Yields: 2 cups
Ingredients:
Tamarind
|
Gooseberry size ball
|
Turmeric powder
|
¼ tsp
|
Red Chilli Powder
|
1 tsp
|
Salt
|
As required
|
Jaggery
|
Gooseberry size
|
To roast and powder:
|
|
Coriander seeds
|
1 tbsp
|
Bengal gram dal /kadalai paruppu /
channa dal
|
1 tsp
|
Urad dal
|
1 tsp
|
Pepper corns
|
½ tsp
|
Fenugreek seeds / venthayam
|
¼ tsp
|
To Temper:
|
|
Sesame Oil
|
1 tbsp
|
Mustard seeds
|
1 tsp
|
Curry Leaves
|
1 spring
|
Onion
|
¼ cup
|
Garlic Pods
|
5
|
Tomato
|
1
|
Procedure:
1.
Dry roast the coriander seeds, Bengal gram dal, urad dal, pepper corn and
fenugreek seeds till nice aroma comes out and turns into golden color.
2.
Allow them to cool down and powder them using the dry mixie. Keep it aside.
3.
Wash and soak the tamarind in warm water for 2 mins. Then extract the juice
from the tamarind completely.
4.
Now add red chilli powder, turmeric powder and salt into the tamarind extract.
5.
Add 2 cups of water into the tamarind mixture and mix them well. Keep it aside.
6.
Heat the oil in a pan, add mustard seeds and wait for popping.
7.
Then add curry leaves, chopped onion and chopped garlic. Fry till they turn
into translucent.
8.
Then add the chopped tomatoes and fry till the tomatoes become mushy.
9.
Now add the tamarind and powder mixture (from step 5) and boil for 5-7 mins or
raw smell of the tamarind goes off.
10.
Then add the ground powder (from step 2) and jaggery. Mix them well and cook
till the gravy becomes thick.
Mouthwatering kuzhambu is ready to serve with
hot rice.