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September 29, 2009

Vazhaithandu Thogayal - Plantain Stem Thuvaiyal Recipe

We usually make poriyal & pachadi with vazhaithandu..This vazhaithandu thogayal / Banana stem thogayal may be new to some of u.. It tastes yum when mixed with plain rice  adding sesame oil and easy to prepare too. It tastes more like thengai thogayal. We likes this a lot. U can also do this for a change. Try & let me know how you liked this vazhaithandu chutney for rice.

vazhaithandu thogayal

Ingredients :
  • Raw Banana stem / plantain stem / Vazhaithandu – 1 no (medium size)
  • Red chilly – 3 to 4 nos
  • Tamarind – Small gooseberry size
  • Urad dal – 1 tbsp
  • Hing – 2-3 generous pinches
  • Salt & water – as required.
  • Oil – 1-2 tbsp
Method:
  • Remove the fibre (thread like portion ) from the banana stem and chop it finely.
  • Soak the chopped pieces into buttermilk or water and set aside.
  • Heat a pan with a tbsp of oil and roast the urad dal , redchillies and hing.Keep aside.
  • Heat the kadai with a tbsp of oil and add the chopped stem after draining the water / buttermilk ..
  • Saute well till its completely cooked.Its quantity will be reduced to half.It may take 10mins. Adding salt at this stage helps in quick cooking.
  • Let it cool.Finally grind the cooked stem with roasted ingredients & tamarind , water to a smooth paste.
  • Mix with plain rice topped with sesame oil / ghee !!  serve with papad as an accompaniment !!
vazhaithandu thogayal 2

Bye for now friends :)
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September 22, 2009

Vada Curry Recipe - Set Dosa Vada curry - Hotel Vadakari Recipe

Vadacurry recipe
In Chennai hotels, Vada curry / Vadacurry is one of the most famous side dish served for idli and set dosa. It is also popular in Chettinad regions. Generally people says vadakari is made out of left over masala vada / Paruppu vadai. Though I have not tasted original vada curry in Chennai, I have tasted in Salem Saravana bhavan hotel. But Sendhil had tasted the actual Madras vadacurry in Saidapet, when he was doing his Engineering in Guindy College. So he had promised me to take there during our next visit to Chennai. But I couldn’t resist trying it in my kitchen even before tasting the original Saidapetta vadacurry. After going through some of the hotel style vada curry recipes in magazines and websites, I prepared it finally. We just loved the vada cooked in tomato masala. Making vadacurry is not so difficult as I thought. I prepared this for dinner as a side dish for idli, dosa. So I dint deep fry the vadas instead I steamed it along with idli. So its your choice of making it. As far as I know, vada curry should be thick in texture. But we always want the side dishes a bit watery & juicy .So I added little more water. Please reduce the amount of water and make it thick based on ur liking. Lets see how to make South Indian Vada curry recipe.

Vada curry recipe

 

Vada curry recipe


Vada curry recipe Vada curry recipe - Side dish for set dosa - A very popular dish from Chennai !
Cuisine: South Indian
Category: Side dish for idli, dosa
Serves: Serves 3
Prep time: 2 Hours
Cook time: 15 Minutes
Total time: 2H15 Minutes


INGREDIENTS
1 cup - 250 ml
For masala vada
  • Chana dal/ Kadalai paruppu – 1/2 cup
  • Fennel seeds - 1/4 tsp
  • Red chilli – 2 nos (adjust)
  • Salt – as needed
  • Coriander leaves – a few (finely chopped)
For Gravy
  • Tomato - 2 – 3 nos (finely chopped )
  • Big onion – 1 –2 no (Finely chopped)
  • Chilli powder –   1 to 1.5 tsp (Adjust)
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Salt & water – As needed.
To temper
  • Oil - 1 tbsp
  • Cinnamon – 1 inch size
  • Cloves – 2 nos
  • Bayleaf - 1 no (optional)
  • Fennel seeds – 1/4 tsp
  • Garlic flakes - 5 nos (finely chopped) Or G&G paste - 1/2 tsp
  • Green chilli – 1 no (finely chopped)
  • Curry leaves - a few
  • Mint & Coriander leaves – To garnish
METHOD

  • Wash and Soak the dal for  minimum 2 hours and grind it along with red chillies, fennel seeds & salt to a coarse paste.Then add the finely chopped coriander leaves, mix well. 
  • Pinch small sized pieces of uneven shape out of the ground vada batter and steam it for 15-20 mins by keeping in idli plates OR Deep fry the vadas. Set aside. Alternatively, you can add the leftover masala vada pieces. 
steamed vada curry
  • Heat a kadai with a tbsp of oil, add the ingredients given under “To temper “ in the same order.Saute for a minute. Then add the onions & saute till transparent.
  • Add the finely chopped tomatoes and saute well till it turns mushy. Add the chilly ,coriander & garam masala powders and mix well..Add water and cover cook it for 5 mins.
vada curry recipe
  • Crumble the steamed / deep fried vadas and mix it with the gravy and allow it to boil for sometime till gravy thickens. Add water if necessary.
vada curry recipe
  • Remove and Garnish with coriander leaves. Serve hot with idli/ dosa topped with sesame oil.Enjoy !

Enjoy this yummy vadacurry recipe with hot idli and dosa !
Vada curry recipe


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September 14, 2009

Tamilnadu Lunch Menu 1- South Indian Lunch Menu Ideas


                         Tamilnadu-lunch-menu-recipes
Last week my in-laws were here .We spent 5 beautiful days together.I prepared these dishes for lunch.Generally we have thogayals for lunch.So i prepared Ridge Gourd thogayal , Gooseberry – curd pachadi , Puli keerai ,Broad Beans sambar , Carrot – beans poriyal,Urad dal Vada , Papad & milk kheer .I am sending this post to my SIL's  "Show wat u cook for Guests" event.

Tamilnadu-lunch-menu-before-serving


PULI KEERAI

Let me start from Puli keerai.Hope u can find out from the dishes.I normally prepare keerai kadaiyal.For a change , i tried puli keerai by asking my mom.It was very tasty when had with plain rice & ghee.So here comes the ingredients & method of preparation.

Ingredients
  • Arai Keerai / Mulai keerai –2 cups (chopped)
  • Tamarind – a small gooseberry size
  • Red chilly – 2-3 nos
  • Salt & water – As needed.
To season
  • Ghee – 2 tsp
  • Mustard seeds – 1/ 2 tsp
  • Urad dal – 1/2 tsp
Method:
  • Remove & Wash the leaves and cook it along with tamarind & red chilly.
  • Let it cool & then grind with salt to make a smooth paste.
  • Do the seasoning.Serve with plain rice & ghee !!

RIDGE GOURD THOGAYAL

Ingredients
  • Ridge gourd – 1 no (medium size)
  • Tamarind – Medium gooseberry size
  • Red chilly – 5 nos
  • Urad dal – 1 tbsp
  • Hing – 2 pinches
  • Salt & water – As needed.
  • Oil – As needed
Method :
  • Heat a kadai with a tsp of oil and roast urad dal , red chilly & hing.Set aside.
  • Soak tamarind in little warm water and keep aside.
  • Peel the skin of ridge gourd using a peeler and cut into small pieces.
  • Heat the kadai with a tbsp of oil and saute the ridge gourd pieces till its completely cooked.May take 10 mins in medium flame.
  • Let it cool . Finally grind everything to make a smooth paste.
  • Serve with plain rice and sesame oil.
CARROT– BEANS PORIYAL
Ingredients
  • Carrot – 2 nos
  • Beans – 10 nos
  • Moong dal – 2 tsp
  • Sambar powder – 1 tsp
  • Grated coconut – 2 tbsp
  • Salt & water – as needed.
To season :
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Jeera – 1/4 tsp
  • Curry leaves – A sprig
 Method
  • Wash & cut carrot , beans into small pieces.
  • In a vessel take the veggies along with moong dal , Sambar powder & Salt.
  • Add the required amount of water and cook it.Take care the moong dal should not become mushy.It should be just blossomed.
  • Once its cooked well , remove & cool.Drain the excess water if any ( I usually add that water to sambar )
  • Heat a kadai with a tsp of oil and do the seasoning.Finally add the cooked veggies and toss well.
  • Add the grated coconut and mix well. Saute for 5 mins & remove.
  • Serve as an accompaniment for Sambhar / Rasam & Curd rice.

BROAD BEANS SAMBAR / AVARAKKAI SAMBAR

Ingredients
  • Broad Beans / Avarakkai – 10 nos (cut into two)
  • Toor Dal – 1/3 cup
  • Tamarind – Big gooseberry size
  • Home made Sambar Powder –  2 tsp (Refer at the end of this post)
  • Sambar onions / Shallots – 10 nos
  • Green chilly – 3 nos (slit cut)
  • Tomato – 1 no ( finely cut)
  • Curry leaves – a sprig
  • Hing /asafetida – 3- 4 pinches
  • Salt & water – As needed.
To Season:
  • Mustard seeds – 1/2 tsp
  • Fenugreek Seeds – 1/4 tsp
  • Curry leaves – a  few.
  • Red chilly - 1 no
  • Coriander leaves – To garnish
Method:
  • In a Pressure cooker take toor dal with a pinch of turmeric powder and a drop of oil .Add the cut broad beans pieces to it with required water..Cook for 1 –2 whistle till the dal turns mushy.Mash it with a ladle.Set aside.
  • Soak Tamarind in warm water for 15 mins and extract the juice from it.
  • Peel the sambar onions and Slit cut the green chilly into two.
  • Heat a kadai with oil and splutter the mustard seeds &  fenugreek seeds & pinched red chilli.Then add the sambar onions, Green chillies & curry leaves and tomato pieces.Saute well.
  • Then add the tamarind extract , Sambar powder , a pinch of turmeric powder , 3 pinches of hing & few curry leaves.
  • Cover & let it boil till the onions get cooked.Nice aroma arises.
  • Finally add the cooked toor dal along with broad beans and let it boil for another 5 mins.
  • Remove & Garnish with coriander leaves.
Serve hot with plain rice & ghee !!
URAD DAL VADA

U can refer here for the recipe & preparation.I added a tsp of toor dal & a tsp of raw rice while soaking a cup of urad dal. Remaining the same as given there.

MILK KHEER

U can find the actual recipe in this blog .I just added 2 pinches of cardamom powder.Else the same procedure.It was very tasty & rich. Thanks a lot Jeyashri .Smile

milk kheer


SAMBAR POWDER RECIPE
  • Coriander seeds – 1/4 kg
  • Red chilly – 1/4 kg
  • Fenugreek seeds – 50 gms
  • Toor dal – 50 gms
  • Channa dal – 50 gms
  • Pepper corns – 50 gms
  • Jeera – 2 tbsp
  • Turmeric powder – 50 gms
Bye for now Wave
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September 10, 2009

Sodhi Recipe - Tirunelveli Sodhi Kuzhambu,Ginger Pachadi Recipe

Sodhi kuzhambu recipe
Sodhi recipe is the most popular kuzhambu recipe in Tirunelveli. As my mom is basically from Nellai district, she makes authentic Tirunelveli recipes very well. This Sodhi Kuzhambu is one of the signature dishes of her. Usually Sodhi is prepared only when we have special guests at home, especially for newly married couples. So it is called as “Maapillai sodhi”. Its completely made out of coconut milk and its a bit time consuming process too.

The best side dish for sodhi is ginger pachadi/ Inji pachadi which helps in easy digestion of coconut milk. So if you plan to make this , don’t forget to prepare ginger pachadi. Also we make raw banana chips to munch out. Potato fry and Chips are served as side dish. Some people make sodhi kulambu as side dish for appam and idiyappam just like Kerala vegetable stew. But we usually mix it with rice and enjoy. Lets see how to make Tirunelveli special Sodhi at home :)

Sothi kuzhambu 

Sodhi kuzhambu


Sodhi kuzhambu Sodhi kuzhambu / Tirunelveli Sodhi Recipe and Ginger pachadi recipe for rice
Cuisine: Indian
Category: Gravies
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS
     1 cup - 200ml
  • Coconut – 1 no (My mom says 1/2 coconut for 1 person.)
  • Drum stick – 1 no (cut into finger size)
  • Potato – 1 no (cube cut)
  • Carrot, Beans - 1/2 cup ( Chopped,Optional)
  • Green chillies – 3 nos (slit cut)
  • Garlic – 1 bulb or less
  • Small onions – 10 nos (peel the skin )
  • Ginger – 1 inch size (finely chopped )
  • Warm Water – 4 cups
  • Cooked Moong Dal – 1/3 cup
  • Lemon – 1/2 no
  • Salt – Less than the required amount
To grind
  • Green chillies – 3 nos
  • Salt – a little (just to retain the color of chilly)
METHOD

    • Pressure cook moong dal, mash well & set aside.
    • Grate the coconut or slice out pieces using the back of a ladle or knife. Add 1 cup of warm water..Grind it,squeeze and take the first milk. Keep it aside. Then add 1 cup of warm water and again repeat the same process to take the second milk.Set aside. Finally add the remaining 2 cup of water & take the third milk.
    Sodhi step1
    Sodhi step2
    • Grind green chillies adding salt using little water to a paste (salt is used to prevent blackening of chillies). Heat a kadai with 1 tbsp of oil and saute small onions,ginger, garlic and green chillies.
Sodhi step3
    • Take the third coconut milk in a wide bowl and add vegetables. Boil till vegetables are cooked well. It takes nearly 10 minutes.
    • Once the veggies are cooked , add the second milk along with the ground chilly & cooked moong dal & sauteed onion mixture. Let it boil well for 5-10 mins and becomes thick.
    • Lastly add the third milk and boil for another 5 mins. Switch off the flame & leave it for half an hour. Then add the lime juice and mix well.
    Mix with hot rice, enjoy with ginger pachadi & chips.

    Enjoy !


Tiruneliveli sodhi kuzhambu


GINGER PACHADI / INJI PACHADI
Ginger-pachadi-recipe

Ginger pachadi recipe


Ginger pachadi recipe Inji pachadi - Best side dish for sodhi
Cuisine: Indian
Category: Side dish
Serves: Serves 2
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes


INGREDIENTS

  • Ginger – 2 big finger size
  • Coriander seeds – 2 tsp
  • Red chilly – 1 no (adjust)
  • Tamarind – small berry size
  • Jaggery – Small gooseberry size (i like it sweetish, so adjust acc. to ur taste)
  • Salt – a pinch
To temper n saute
  • Coconut Oil  or cooking oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Small onions – 6 nos (finely chopped)
  • Red chilly - 1 no (pinch into two)
METHOD

  • Chop the ginger finely and set aside.
  • Heat a kadai with oil saute the ginger , coriander seeds and red chilly till nice aroma arises. Grind it with little salt to a smooth paste.
inji pachadi step1
  • Heat the kadai with a tsp of oil and season with mustard seeds, urad dal .Then saute small onions & red chilly.. Soak the tamarind in warm water and extract the juice.
inji pachadi step2
  • Add the ginger paste with tamarind water and boil for 5 mins.Then add the jaggery to it. Allow to boil until it reaches pachadi consistency.
inji pachadi step3
Serve with sodhi ..


Ginger-pachadi


Enjoy sodhi with ginger pachadi,chips and  potato poriyal !
sodhi-lunch menu


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September 5, 2009

Sutta Kathirikai Chutney - Brinjal Chutney For Idli, Dosa



sutta kathrikai chutney

My mom makes this chutney for Idli.I tried last week with some slight changes.My husband who hates brinjal loved this chutney a lotThumbs-up.Thanks to my momSmile. Please adjust the spice level as per ur taste.

My mom's recipe

Ingredients
  • Brinjal – 1 no (Medium size)
  • Cooking Oil – 1 tbsp
  • Red chilly – 5- 6 nos
  • Urad dal - 1 tbsp
  • Mustard seeds – 1.5 tsp
  • Tamarind – 1 big seed
  • Hing – a pinch
  • Salt  & water – As needed
To temper:
  • Coconut oil – 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Hing /Asafetida – A pinch
Method:
  • I used MW for roasting / burning  the brinjal.Slit cut the brinjal into 4 pieces and brush with oil.
  • MW high for 3-5 mins.(adjust acc to ur MW , I kept for 5 mins.)
  • The skin will come out easily and the brinjal gets cooked.U can do the same on stove top in low to medium flame.Let it cool.Then remove the skin and set aside.
  • Heat a kadai with a little oil and roast the mustard , red chillies with urad dal and hing.
  • Grind the brinjal, redchillies ,hing and tamarind along with salt and little water.
  • Finally add the roasted urad dal  and  mustard seeds ..coarse grind it.Add water if necessary.[Be sure the brinjal gets mashed completely.Only the urad dal should be coarse].Temper it at the end.
  • Serve with idli/Dosa by mixing with Sesame /Gingely oil.

TIPS
The same chutney can be had with rice by grinding with  1/2 tsp of pepper and 3 flakes of garlic along with the above said ingredients.Serve it topped with ghee!!


brinjal chutney idli in leaf

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August 31, 2009

Easy Veg Sandwich Recipe - How To Make Simple Indian Bread Sandwich

Easy Veg Sandwich Recipe

My neighbor shared this easy veg sandwich recipe to me. Method of preparation and tastes reminds the most popular Bombay sandwich to me. But the recipe of green chutney and sandwich masala is different. I have just used chat masala here. Its a very quick sandwich recipe which I make most often for Sendhil's morning breakfast in weekdays. But I use whole wheat bread and do not apply tomato ketchup as he doesn't like it.The one you watch in the video is made for me. For Raksha, I make the same sandwich by skipping tomato and adding grated cheese.You can even grill or toast it with butter if making for kids. This sandwich can be customized according to our preferences.Its the green chutney that makes everyone eat this sandwich without any complaints ;)Green chutney recipe can be prepared as per your liking by adding more green chillies, skipping ginger etc. Lets see how to make this easy and simple veg sandwich recipe with step by step pictures and video !



Easy Veg Sandwich Recipe Indian
easy sandwich 1

Easy Veg Sandwich Recipe - Simple Indian bread sandwich


Easy Veg Sandwich Recipe - Simple Indian bread sandwich How to make easy and simple veg sandwich recipe using green chutney, tomato ketchup and vegetables

Cuisine: Indian
Category: Sandwich Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS
For Sandwich
  • White bread – 10 slices
  • Carrot – 1 nos (Grated )
  • Butter or olive oil – 1 – 2 tbsp
  • Tomato ketchup /Sauce – 2 tbsp (adjust )
  • Green Chutney - As needed
  • Tomato - 2 to 3 nos
  • Cucumber – 1 - 2 no ( Sliced)
  • Chat Masala – 1 tsp
For Green Chutney
  • Green chilly – 2 nos
  • Coriander leaves – 1/2 cup
  • Mint leaves - 2 tbsp
  • span itemprop="ingredients">Ginger – 1/2 inch
  • Garlic cloves – 2 nos
  • Chat masala – 1/4 to 1/2 tsp
  • Salt & water – as needed
  • Lemon juice – a few drops
  • Sugar – a pinch ( optional)


METHOD

  • Grind all the ingredients given under “ For Green Chutney”to a smooth paste adding enough water.Transfer to a bowl. Set aside.
             Easy Veg Sandwich Recipe Indian
  • Take 3 bread slices ( milk bread or whole wheat bread).Trim the edges.
       Easy Veg Sandwich Recipe Indian
  • Apply green chutney on one slice, tomato ketchup on the second and butter or olive oil in the third slice.
  • Spread the grated carrot over the chutney slice, sliced cucumber on the ketchup one and tomato, onion on the buttered slice.Sprinkle chat masala powder or red chilli powder over each slice.Cover it by keeping one over the other. Arrange in your desired order. Serve immediately, enjoy !
       Easy Veg Sandwich Recipe Indian
  • Enjoy !
Enjoy this easy, yummy sandwich recipe for your breakfast or dinner !
Easy Veg Sandwich Recipe Indian

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August 28, 2009

3 Simple Side Dish For Chapathi/ Roti - Potato Capsicum Curry, Tomato Gravy, Sweet Powder

I wanted to send some side dishes something different from I usually make, for our sweet blogger friend Viki’s event.. So I’ve given three distinct side dish recipes namely Potato capsicum curry, tomato gravy and sweet coconut powder with sugar, fried gram dal that goes very well with chapathi/roti. All these 3 side dishes are very easy and simple to make. Do give a shot !

potato capscium curry

POTATO – CAPSICUM CURRY 
I learnt this from my friend Shalini. Normally I dont make dry curries for chapati.My husband likes to have gravies more than dry curries..So I was a little hesitant to do this. But my friend was telling for a long time.. At last I tried yesterday along with an easy tomato gravy for safer side. But we liked it very much. I will make it more often.Thanks to Shalini.. This can be made in a jiffy.. It took just 20 mins to finish including the cutting part.

Ingredients :
  • Potato – 2 nos (Cut into finger size)
  • Capsicum – 1/2 no (-do-)
  • Big onion – 2 nos
  • Channa masala – 1 tsp (I used a local brand )
  • Pepper powder – 1/2 tsp (optional, I used )
  • Salt – as needed.
  • Oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Water – Very little .
Method :
  • Cut the above said veggies and set aside.
  • Heat a kadai with oil and add  mustard seeds.
  • Once it splutters, add the chopped  potato, capsicum & onion.
  • Saute till they are half cooked.
  • Then add the channa masala powder , salt & pepper powder. Mix it well and saute for a minute.
  • Sprinkle little water and cover cook it for 2 mins.
  • Open the lid and mix well (Take care it should not get burnt )
  • Sprinkle some more water if necessary.
  • Cover cook till its done.
Remove & serve hot with chapathi.


EASY TOMATO GRAVY

EASY TOMATO GRAVY
This gravy is my own experimentation. I tried with some combinations & it came out very well. This gravy tastes good not only for chapati but also for idli, dosa.. Hope you all will try and leave a note to me :)

Ingredients 
  • Ripe Tomato – 3 nos (I used small ones..Finely chopped )
  • Big onion – 1 no (Slice cut )
  • Salt & water – as needed
  • Oil – 2 tsp
To grind :
  • Coconut – 1 Pointer finger size piece
  • Fried gram dal /Pottukadalai – 1 tsp
  • Green chilly – 1 no (adjust , add more )
  • Cinnamon /Pattai – 1 small stick
  • Cloves – 2 nos
  • Water – as needed.
To Temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Channa dal – 1/2 tsp
  • Curry leaves – a few
To garnish :
  • Coriander leaves – a  few.
Method :
  • Heat a kadai with oil and temper with ingredients given under “to temper “.
  • Then add the onion slices & finely chopped tomato pieces.
  • Saute well till the tomato becomes mushy.
  • Add little water and cover cook till onions get cooked.
  • In the mean time , grind all the ingredients given under “to grind” with water to make it a smooth paste .Set aside
  • Once the onions get cooked , add the ground masala with required water.
  • Add the salt and let the gravy boil for sometime and gets thicken.
  • Finally garnish with coriander leaves and serve hot !!

FRIED GRAM DAL , COCONUT POWDER

FRIED GRAM DAL , COCONUT POWDER 
I learnt this from my MIL. I am sure Kids would love this to have with chapathi & poori. I too prepared this for my kid i.e. My husband ;). People with sweet tooth can surely give this a try. I used sugar here. If you wish , you can replace with jaggery. Both tastes good.

Ingredients:
  • Fried gram dal /Pottu kadalai – 1 fistful
  • Coconut – 1 finger size piece or 2 tsp of grated coconut
  • Sugar – 2-3 tsp
  • Cardamom – 1 no
Method :
  • In  a mixie, add coconut, cardamom and fried gram.. Run it twice or thrice to make a powder.
  • Finally add the sugar and run it once.
  • Remove & serve !!
Have a nice weekend. Catch you all in my next post.

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August 24, 2009

Oats Kara Kozhukattai Recipe

My Belated Vinayakar chathurthi wishes to all ..Hope u all celebrated well by offering  kozhukattai & sundal Smile..Now coming to the post,
I always make oats dosa for my husband.Last week ,for a change i tried oats kozhukattai ..I got the recipe from a cookbook.I made some changes to the actual recipe and tried for breakfast..It was goodSmile.A good replacement for oats dosa and porridge .I am glad in sending this to EC’s WYF – Break fast event .

oats kozhukattai

For 10 – 12 nos :
Ingredients :
  • Quick Oats – 1/2 cup
  • Red chilly – 2 nos (pinch into two )
  • Curry leaves – a sprig
  • Coconut pieces – a few (cut into very small pieces )
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Channa dal – 1 tsp
  • Hing – 2 –3 pinches
  • Salt & water – as needed
  • Oil – 1 tsp
Method :
  • Heat a kadai and dry roast the oats till nice aroma arises.. It may take 3-5 mins..
  • Coarse grind (Run the mixie once r twice )the roasted oats and transfer into a bowl..
  • In the kadai , add 1 tsp of oil and season with mustard seeds , urad dal , red chilly , curry leaves and a pinch of hing.
  • Add the coconut pieces to it and fry for a minute.
  • Mix the seasoned items with the ground oats along with the remaining hing.
  • Add salt & water to knead like a chapatti dough.
  • Then make small balls or ur desired shape to make kozhukattai and steam in idly pot for 8- 10 mins.
Hot & spicy oats kozhukattai is ready to serve !! Tastes the best when hot.
No side dish is required!!If needed , u can serve with coconut chutney !!
oats kozhukattai  3


VARIATIONS :
  • Instead of coarse grinding the oats , u can grind it to make a powder and prepare the same .
  • If  u want, u can add equal amount of rice flour to the ground oats and make kozhukattai.

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August 19, 2009

Matka Kulfi - Ice Cream Recipes


matka kulficlose up


I still remember the days  i ran behind the Bombay kulfi walahs to buy mouth watering , 1 rupee , cone shaped kulfis.Drooling.I  really crave for those kulfis now Raised Eyebrow…Last month we had been to my native and there i tasted Matka kulfi ,  my hubby’s favourite..After tasting it, i got an idea to try my ownIdea.So I washed those matkas and took home Wink..I tried and Yes,I got the same tasteThumbs-upWhistling..My husband was very happy when i prepared this for himSmile..Generally, Kulfis are prepared using a combination of condensed, evaporated and whole Milk..But i prepared in a very simple way..Here is the recipe,

Ingredients
  • Milk – 500 ml
  • Sugar – 2 –3 tbsp (adjust )
  • Cardamom powder – 3  - 4 pods (powdered )
  • Saffron threads -  few
  • Almonds and pistachios – Few (finely chopped )
Method
  • Take the milk in a Microwave safe wide bowl  .The bowl should accommodate at least two litres of milk to avoid spill over.Please see to it..
  • Microwave high for 10 minutes..Remove the bowl and stir well.If u want u can remove and collect the skin( paal aadai), blend it at the end to a paste and add to the milk ..But I mixed the skin as it is along with the milk..
  • Microwave again till the milk is reduced to half in volume.. (My MW took nearly 25- 30 mins to complete the process....Adjust the timings according to urs..)
  • Then add sugar, saffron threads and cardamom powder, mix it and MW high for 5 mins..Let the sugar dissolve well and boil…
  • Finally add the chopped almonds and pistachios and mix well.
  • Pour into the moulds and freeze it for a minimum of 6 hours..
I got these cute kulfi moulds from my SIL and i poured some mixture into these moulds to serve my kid and of course for meOpen-mouthed.. Eat immdiately after u take out from the freezer because it gets melted very soon ...


kulfi yellow
 
VARIATIONS
  • The above process can be done using stove top method . Take the milk in a wide mouthed kadai and boil the milk till it is reduced to half in volume..
  • Give a constant stir and simmer the flame to avoid the spill over..
  • Then add sugar, cardamom powder and saffron threads..
  • Mix well and boil till sugar dissolves completely..
  • Finally garnish with chopped almonds and pistachios.

2009_08_04



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