May 24, 2011

Uppu Saaru / Bittergourd Rasam Recipe

I learnt this delicious kuzhambu /rasam from my MIL.Just like Kazhani kuzhambu , this is also an easy , unique recipe.I usually make pitlai with BG.But this is something different in taste and the procedure.Here comes the recipe with the picture..

INGREDIENTS

Bittergourd - 1 no (medium size)
Tamarind - Small gooseberry size
Salt & water - As needed

To roast & grind :

Oil - 1 tsp
Toor dal - 1.5 tsp
Channa dal- 1 tsp
Urad dal - 1 tsp
Red chilly - 4 -5 nos
Grated Coconut - 1 tbsp

To temper :

Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few

METHOD

Slice cut Bittergourd with 1 inch thickness.
In a pressure cooker , take the bittergourd slices and cook till 1 whistle.
Take a tsp of oil in a kadai and roast the ingredients given above. Powder it coarsely and set aside.
In the kadai , heat oil and temper the items given under "to temper". Now add the tamarind extract , salt , hing and curry leaves.
Add the cooked bittergourd pieces and allow it to boil for sometime.
Now mix the coarsely ground powder and boil for 5 mins.
The mixture should be watery in consistency.
Finally garnish with coriander leaves.

Serve hot with plain rice & papad.

May 18, 2011

IDLI FRY RECIPE - LEFTOVER IDLI RECIPES

Recently my MIL was telling about the idly fry she had in her brother's place. I was attracted by the simple recipe and we tried with the left over idlies.It was very nice & tasty. Usually i add G&G , garam masala to make the fry. But this version is completely different from mine.No need to deep fry the idlies too. So its an easy & low calorie food.Do try this let me know friends.

INGREDIENTS

Left over idlies - 12- 15 nos
Sesame oil - 2 tbsp
Salt - As needed.

To roast & grind :

Coriander seeds - 1 tbsp
Red chilly - 4 nos ( long variety )
Grated Coconut - 1 tbsp
Small onion - 10 nos or Big onion - 1 no
Jeera / cumin seeds- 1/2 tsp
Cooking Oil - 1tsp

To temper :

Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Chana dal - 1 tsbp
Curry leaves - few
Cooking oil - 1tbsp

To garnish :

Coriander leaves - few

Lemon juice - few drops to taste.

METHOD

Heat oil in a kadai and roast the items given under "To roast & grind " except coconut.
Grind all the roasted items along with grated coconut.Add little water & grind to a smooth paste.Set aside.
Cut the idlies into small cubes.Mix the ground paste and toss well. Take care the idly pieces should not break.
In a wide mouthed kadai , add oil and temper the items given above .
Now add the masala coated idly pieces and saute well for few minutes by simmering the flame.Saute till the raw smell of masala disappears.
Switch off the flame and add the lemon juice.
Garnish with coriander leaves.

Serve hot !!

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May 5, 2011

Boondi Ladoo Recipe / South Indian Boondhi Laddu - Diwali Sweets Recipes

Hello friends , sorry for the sudden disappearance from blogging.I had a problem with my writer and could not upload the posts. At last my hubby resolved the problem :)
Coming to this post, I learnt this from my MIL.She is an expert in making badusha, ladoo, adhirasam ,burfi etc.I told her to make this boondhi ladoo for my husband's birthday and of course for blogging too Happy

.This is our South Indian style Boondhi ladoo which is very popular in Tamil nadu.This is prepared by mixing fried boondhi in thick sugar syrup & made as balls.The consistency of sugar syrup is very important for this sweet recipe.In North India, people make a ladoo named Motichoor ladoo using the same ingredients but in a different way. I will try to share that recipe in future.Now lets see how to make boondi laddu with pictures !

Boondi ladoo recipe

Boondi ladoo/Boondhi laddu recipe

Cuisine: Indian

Category: Sweet

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml

Besan flour / Kadalai maavu - 1 cup
Rice flour - 2 tbsp
Cooking soda - 1 pinch
Yellow color - 2 pinches

For Syrup

Sugar - 1.5 cups
Water - 3/4 cup
Cardamom- 4 nos ( powdered )
Cloves - 3 nos
Cashews - 10 nos (Broken into two)
Sugar candy/Kalkandu - 2 tbsp

METHOD

Take the flour,food color & cooking soda in a bowl.Add water and make a bajji batter consistency ( Batter must be smooth & slightly thin )
Heat oil in a kadai.Take the batter and pour it in a sieve or ladle with round holes.
Tap it gently so that small balls of the batter fall into the oil.Fry in batches and set aside.(Do not deep fry the balls till crispy .The balls should be soft .So fry for few seconds)
Start making the syrup only after making boondi.If you make sugar syrup in the beginning,it will crystallize.
Now take a pan.Add sugar & cover with water.Let it boil & make the syrup of **two string consistency or gathering stage.( ie.pour few drops of syrup in a plate with water.If u try to gather the syrup,it will come together but you will not be able to shape them or take it in hand.It will dissolve) Check out my sugar syrup post for better understanding.Please be careful because this stage will come immediately after single string consistency.So be careful.You can add few drops of lemon juice to avoid crystallization.But it is not needed as you are going to add the prepared boondi immediately after the syrup is done.Act fast here.
Add cardamom powder, sugar candy,Fried cloves & cashews. Add the fried balls to the syrup and mix well.
Grease the hands with ghee and make balls of desired size when the mixture is still warm.
If u wish to serve as boondi, just mix the sugar syrup,cardamom powder,fried cloves and mix with a ladle. serve!!

Enjoy !

Note

Soft ball consistency :Take the syrup in a bowl with water and gather the syrup.U will able to gather in one place but you cannot take the syrup in your fingers.It will dissolve.This stage is achieved in few seconds after the one string consistency.So keep an eye.This is also called as two string consistency.If you are able to bear the heat,u can test in between the fingers.
If the mixture cools down, balls cannot be made properly.
If the sugar syrup crystallizes before mixing the fried balls, add little water to the syrup , boil and bring it to the correct consistency.
Store the ladoo in an air tight container .Its shelf life is 10 days.