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Showing posts with label Tried and tasted. Show all posts
Showing posts with label Tried and tasted. Show all posts

July 30, 2009

Energy Rasam - Moong Dal Rasam

I took this recipe from Aval Vikatan magazine under “Paati vaithiyam” section.We (Me & My MIL )call this rasam as ‘Energy Rasam’ .We have this rasam whenever we suffer from fever,cold,mouth and stomach ulcers.U can also have this rasam after recovering from jeopardizing diseases like small pox,chikunguniyaa,typhoid etc.This regains the lost strength to our body..It helps to improve the loss of appetite .The moong dal used here has got the tendency to cure stomach and mouth ulcers and the ginger induces hunger..Jeera/Cumin seeds is good for digestion..Overall it makes our body to work efficientlyThumbs-up

Very easy to prepare and tastes like Ven Pongal (Kaara pongal) when  mixed with plain rice and ghee..

Ingredients
  • Moong dal – 1/2 cup
  • Tomato  - 2 nos
  • Ginger – 1 inch size (finely chopped)
  • Jeera / Cumin seeds – 1 –2 tsp
  • Lemon – Half
  • Pepper Powder– 1 tsp (optional)
  • Salt and water - Required
To temper
  • Mustard seeds – 1/4 tsp
  • Jeera – 1/2 tsp
  • Asafetida/Hing – 1/4 tsp
  • Curry leaves – a sprig
  • Ghee – 1 tsp
Coriander leaves – to garnish
Method:
  • Heat a kadai and dry roast 2 tsp of jeera and grind it to a fine powder.
  • Pressure cook moong dal along with finely chopped ginger,tomatoes and salt for 1-2 whistles and mash it with a ladle.Add the jeera powder.
  • Now heat a kadai with 1 tsp of ghee and season with mustard and cumin seeds.Add 1/4 tsp of hing,curry leaves.
  • Add this seasoning to the dal mixture and let it boil for sometime.
  • Remove from fire and add the lemon juice(fire off!!).
  • Mix it well and garnish with coriander leaves.

NOTE:If u want it to have spicy,u can add black pepper powder ..But we don’t need it ...I dint have coriander leaves to garnish..
IMG_0202


YUMMY ,HEALTHY ENERGY RASAM IS READY TO SERVE HOT WITH PLAIN RICE AND A DOLLOP OF GHEE. 
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July 23, 2009

Idli Tikka - Colorful Mini Idli - Kids Lunch Box Recipes

Idly tikka 1


Yet anotherr unique , interesting dish from my friend Shalini….She just told me the recipe and i named it.. Wink Its a yummy kids friendly recipe…We liked it sooooo muchLove Struck.

Ingredients
  • Mini idlies – 30 nos
  • **Green chutney – 1 /2 cup
  • **Idly milagai podi – 3 – 4 tsp
  • Capsicum – 1/2 no (cube cut )
  • Big onion – 1
  • Oil – 1 tbsp
  • Tooth pick – 10 sticks
**Green chutney:
  • Coriander leaves – 1 handful
  • Big onion – 1 /2 no (less is also ok)
  • Green chilly – 1 – 2 no (adjust )
  • Salt  - as needed
Green chutney for tikka

Method
  1. Steam 30 idlies in mini idly plate..Set aside.
  2. Heat a kadai with oil.Add the capsicum and big onion ..Saute well.. Keep it apart..
  3. Heat the kadai with 1 tsp of oil /ghee and add 10 idlies to it..Sprinkle idly milagai podi over it and toss well..Make sure the idlies dont break.(I just shake the kadai to and fro) Transfer it to a plate..RED colored idly is ready!!
  4. Prepare green chutney with all the ingredients mentioned above and make it to a smooth thick paste..
  5. Take another 10 plain idlies and dip it into the chutney.It will turn into GREEN colored idlies..!!
  6. Take the last 10 white idlies..and arrange everything  with capsicum and onion in between tooth picks as desired..
idlies
Quick and yummy idly tikka is ready ;)
Idly tikka


Try and  let me know :)
See u all in my next post Wave
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July 20, 2009

Rice Upma / Arisi Upm With Adayar Anandha Bhavan Style Sambar

I learnt this upma from my MIL and sambar from my friend Krithiga. This sambar serves as an excellent combo for this upma. I usually make this sambar for idli/Dosa. But this time I tried for this upma. It was a divinely combination. It can be prepared within 15 mins. :)
Normally we all make coconut chutney/Tomato /Coriander chutney for upma. But I usually make different sambar. My hubby likes to have upma with sambar more than chutney. Also the juicy sambar when mixed with upma gives a heavenly taste, Slurpp!. Even I too love sambar for upma nowadays. 

Ingredients 

FOR UPMA
  • Raw rice – 1 cup
  • Toor dal – 1.5 tbsp
To temper:
  • Mustard  seeds – 1 tsp
  • Urad dal – 2 tsp
  • Channa dal -  1 tsp
  • Green chilly – 2 nos (Slit cut)
  • Curry leaves – a sprig
  • Ginger – 1 inch ( chopped finely)
  • Hing /Asafetida – 1/2 tsp
  • Oil – 1 tbsp
  • Water – 2.25 cups
Method
  • Soak rice and dal together for 1 hr. Run in the mixie only once (use inch/Juice option)..It should be just broken into two..Set aside..
  • Heat oil in a cooker base and add the tempering items in the same order.Add only half of the hing during tempering..
  • Then add the water.Mix well by adding a tsp of oil.Now add the remaining 1/4 tsp of hing and add the rice and dal mixture.Stir it well till the water gets absorbed by the rice,dal mixture..Now close the lid and cook for 1 whistle in low flame.
  • Remove and serve hot with sambar/Chutney!!



AAB SAMBAR RECIPE
Ingredients:
  • Toor dal- 1/4 cup 
  • Tomato – 2 nos (finely chopped)
  • Small onion – 10 nos (Peeled ) (U can use big onion too )
  • Adayar Ananda Bhavan Sambar powder – 1.5-2 tsp (if u dont have this sambar powder,u can use MTR,SAKTHI sambar powders ..)
  • Red chilly powder – 1/2 tsp
  • Jaggery - a small piece
  • Turmeric powder – a pinch
  • Hing /Asafetida – 2 pinches.
  • Salt & water – as  needed
To dry roast& grind:
  • Coriander seeds - 1 tbsp
  • Chana dal - 1.5 tbsp
  • Methi seeds - 1/2 tsp
  • Hing - 1/4 tsp
  • Red chillies - 2 nos
To temper :
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1 /2 tsp
  • Cumin seeds – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
Ghee – 1 tbsp
Coriander leaves – to garnish
 Method:
  1. Take a pressure cooker and add the items given under “ingredients”..with salt & water.Soak for 15 mins(this helps the toor dal to cook well N mash).Cook for 2 whistles in low flame..Open and mash it well.
  2.  Ruoast all the ingredients in a drop of oil & grind it to a fine powder. Add this powder, jaggery after opening the cooker and let it boil well.Temper it and garnish with coriander leaves..
  3. Finally add a tbsp of ghee and mix well or u can temper with ghee.  This gives an added flavor to this sambar !!This is the most important step .Plz dont forget..

Note:
U  can add any veggies of ur choice to make it healthy..
For upma..Instead of soaking rice and dal for  1 hr,u can directly run it in the mixie once and repeat the same procedure.


TRIED & TASTED:

CARROT POLI FROM EC’S BLOG:

I should thank EC for posting this yummy sweet just for me. I was elated !!
I tried this on sunday evening. I made some small changes in her recipe. I added grated coconut and instead of grinding the boiled carrots ..I grated them.
It tasted excellent and i’ve decided to make it for my guests. 
Here is the recipe which I followed.This is for my future reference too. 
For stuffing:
  • Boiled and grated carrot – 2 nos (medium sized)
  • Grated coconut – 1/4 cup
  • Sugar – 10 tsp (adjust )
  • Cardamom – 2 nos powdered
  • Ghee – 1 tsp
For dough:
  • Maida – 3/4 cup
  • Cooking soda – a pinch
  • Salt – a pinch
  • Oil – 1 tbsp
  • Kesari color – a pinch
  • Water – as needed.
Method:
  1. Knead the dough by mixing all the ingredients and set aside for 30 mins.
  2. In a kadai take the grated coconut along with sugar. Let it mix well and sugar melt. Then add the boiled, grated coconut, ghee, cardamom powder. Stir it well till it forms a ball and becomes non sticky.
  3. Remove and set aside. Knead the dough again till it becomes soft.
  4. Now make the balls of even size and roll it a little.
  5. Place the stuffing in the middle and cover it by pulling all the sides of the dough. Make a ball and pat it to a thin chappathi on a greased polythene sheet..
  6. Heat a dosa tawa and cook the poli on both the sides by pouring little oil around it..
Yummy carrot poli is ready to eat.. 


Bye for now :)
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July 13, 2009

Pani Puri

pani puri set
I’ve tasted pani puri only 2 times in chaat corners and my MIL tried it once long time back.. I don’t remember how she made it. But it was very good. From then I had an eye on this and last week I tried on my own by referring a chaats special book which I bought in a train journey:).  In most of the blogs and websites i’ve seen the recipe of pani puri with a minimum of two chutneys.. I think this is the authentic way of making it. But in my book only one chutney is given. I found it easier and I made some changes to it. It came out very well.  My hubby liked it so much and asked for more.


The only part which I felt little time consuming is the making of puri. I told this to my husband and my sweet hubby bought some ready puris from a shop. So If you want to make the process very simple, you can buy the ready made puris which are available in stores.. But what I personally feel is that the store bought puris are harder and is of no salt.. These kind of puris degrades the taste of this yummy snack. May be the puri (unbranded) i bought  here is not good.. So I am not sure about this. Check in your place. Okay..now coming to the recipe and pics.

Ingredients
For puri:
  • Fine Rava/semolina – 1/2 cup ( Chiroti rava)
  • All purpose flour/Maida – 1/2 tsp
  • Salt & water – as  needed
  • Cooking Oil – to deep fry
For sweet & sour chutney
  • Coriander leaves – 1 handful
  • Mint leaves – 1 handful
  • Seedless Dates – 5-6 nos (soak in little warm water)
  • Tamarind – 2 seeds(-do)
  • Green chilly – 2-3 nos
  • Jaggery – small gooseberry size
  • Black salt - 1 tsp
  • Red chilli powder - 1/4 tsp
  • Dhania powder - 1/2 tsp
  • Cumin powder/Jeera powder - 1/2 tsp
  • Chat masala powder - 1 tsp
  • Lemon juice - few drops
  • Salt – little
  • Water - 3-4 cups
For stuffing the puri..
  • Big onion – 2  nos (finely chopped)
  • Coriander leaves – 1/2 bunch (finely chopped)
  • Sprouted green gram – 1/4cup (optional)
  • Boiled and mashed potato – 2 nos
  • Red chilly powder –1/2 tsp
  • Jeera powder – 1/4 tsp
  • salt – a pinch.
Method:
  • Mix maida , rava with required salt. Mix well, add required water little by little and make a non-sticky dough. Knead well for 2 minutes.Set aside for half an hour covering with a wet cloth.. (In the mean time you can prepare chutney)
  • Again knead for sometime to make it soft and smooth..
  • Roll it into thin chappathis (shouldn’t be too thin or thick)and using a round shaped mould cut the single chappathi into small puris..Take the puris and keep it on a polythene sheet by covering with a wet cloth..The puris should not be dried.
shape
  • Heat oil in a wok-Deep fry these puris in batches on both sides.. As soon as you put the puri in the hot oil, press it with a ladle ,the puri puffs up bubbling on sides. Once the bubbles ceases, turn it over and repeat the same. Cook in medium flame for long time to get crispy poori. Arrange it in a serving plate.!!
Chutney :
  • Grind all the items given under “for chutney” to a smooth thick paste by adding little water.The lemon juice should be added while grinding because it helps to retain the color..(if you want, you can omit the tamarind seeds and add more lime juice.)
  • Transfer this chutney into a bowl and you can keep this chutney for 3-4 days by refrigerating it.
  • Now take the required amount of chutney and dilute it with water, strain it and your pani is ready!! Check for salt, spice and sweetness. If anything is less, you can add it.. 
  • For spice, you can add red chilly powder and for sweet you can add powdered jaggery.
CHUTNEY -PANI PURI Pani 1
Stuffing:
  • Take the boiled potato in a bowl and mash it well without any lumps..
  • Add the redchilly powder,jeera powder and salt to it..
Take a puri…make a hole on the top side of the puri with ur thumb and stuff it with the mashed potato  mixture,sprouted grams,onion and coriander leaves in the same order.

Finally fill it with pani and serve immediately!!  ENJOY!!

Some puris dint puff up well as I expected . So I just crumbled those puris and took in a plate. I added little chutney, finely chopped onions, grated carrot and coriander leaves into it. Mixed it well and poured little pani over it!! It was very nice and tasty. It tasted more like papdi chaat. But Iam not sure wat is papdi chat. Friends, please let me know about it. 
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July 8, 2009

Tomato Dosa Recipe | Thakkali Dosai

TOMATO DOSA
I got this tomato dosa recipe from my friend Shalini…I tried last week and it came out very well. It was crispy , tasty and we liked it very much. This dosa can be prepared instantly after grinding the batter. Fermentation is not necessary. But I ground the batter 3 hours before making the dosa. This dosa comes out soft, not much crispy as you see in the above picture. I’ve gone through so many varieties of tomato dosa on net. Here comes my version of tomato dosa batter.


Ingredients
1 cup - 250ml
  • Raw rice – 1 cup
  • Tomato – 4 nos (small)
  • Red chilli – 5-7 nos (adjust to our taste)
  • Hing/Asafetida – 1/4 tsp
  • Salt & water – as needed
To Temper:
  • Mustard seeds – 1/2 tsp
  • Curry leaves – a sprig
  • Oil – 1 tsp
Method:
  • Wash and soak the rice for 2 hours.
  • Grind the tomato, red chilly, hing along with salt to make a puree.
  • Then add the rice and grind it like a dosa batter.
  • The batter should be loose and slightly watery..So add the water accordingly..
  • Heat a kadai with oil and temper with mustard seeds and curry leaves.
  • Add to the batter and mix well.Check for salt..
  • Now heat a dosa tawa greased with oil and pour the batter in a circular manner from outwards to inwards..
  • Pour little oil around the dosa if desired.. 
  • Serve hot with coconut chutney!!
COCONUT CHUTNEY

Ingredients
To Grind:
  • Grated coconut – 1/2 cup
  • Green chilly – 2-3 nos
  • Ginger – A small piece
  • Salt & water – as needed.
To temper:
  • Mustard – 1/4 tsp
  • Urad dal – 1/4 tsp
  • Curry leaves – few
  • Oil – 1 tsp
Method :
  • Grind all the items given under to grind to make a smooth paste and temper it..
Note : This dosa can be prepared instantly..No need for the batter to ferment..But I made the batter 3 hours before preparing dosa

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June 30, 2009

Tofu Paratha / Tofu Chapati Recipe

We all know Tofu is very rich in calcium and protein but tastes not so well like paneer. So we have to compromise in taste to have a healthy food. Instead of adding tofu in gravies or curries, I thought making paratha is a better and easy way of consuming it. I mixed the grated tofu and masala powders in the paratha dough instead of stuffing the masla. It came out soft and tasty. Lets see how to make Tofu paratha recipe with step by step pictures.
Ingredients

1 cup - 200ml
  • Atta /Wheat flour – 1 cup
  • Tofu (Soya paneer) – 50 gms (grated)
  • Green chilly – 1 no (Finely chopped)
  • Red chilly powder – 1/2 tsp (optional)
  • Ginger – 1 inch (grated)
  • Onion – 1 no (finely chopped or grated)
  • Garam masala powder– 1/2 tsp
  • Coriander leaves /Curry leaves – few (finely chopped)
  • Salt & water – as needed.
  • oil – 1 tbsp
Method:
  • Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients given above with required water and salt and make it to a soft dough.(add less water initially.add more if required.)
  • Make balls of even size and roll it to make parathas..
  • Heat a dosa tawa and cook on both sides..
Serve hot with pickle and raitha!!
tofu paratha



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June 22, 2009

American Chop suey & Chinese Veg Noodles Recipe

AMERICAN CHOPSUEY1

Yesterday I tried both the dishes with a packet of whole wheat plain noodles. They came out very well and my hubby rated excellent for both.

I have seen american chopsuey in restaurants but never tasted it. When my MIL came here she told about this which she had watched in a cookery show. I was googling and finally I got Tarla Dalal’s recipe. I made some changes in the recipe. As I am not aware of the taste, I was waiting for my husband’s comment. He told it tasted like in restaurant. I was very happy and raised my collar. But when you want to try this, you should not mind about your diet /calories.

AMERICAN CHOP SUEY
Ingredients
  • Noodles – 100gms
  • Oil – to deep fry
To Saute:
  • Carrot – 1/2 (cut into thin strips of 1 inch length)
  • Bell pepper – 1/4 (-do-)
  • Big Onion – 1/2 (-do-)
  • Ajino motto – A pinch
  • Oil – a tbsp
For sauce:
  • Vinegar – 2 tsp (I used chilli vinegar, but brown vinegar is given in the actual recipe)
  • Sugar – 2 tsp
  • Corn flour – 1 tbsp
  • Soya sauce –1/2 -  1 tsp
  • Tomato ketchup – 4 tsp (adjust as per your taste)
  • Water – 1/2 cup
Method

**Basic noodles preparation:

Add a tsp of oil(prevents sticking)  and salt to a bowl of water. Put the noodles, boil for 10 mins (Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool. For this chop suey. Deep  fry in batches till crispy & place it on a absorbing paper.

 ColanderFried noodles

For Chop suey:
  • Place the fried noodles apart.
  • Cut the veggies as mentioned above and saute it well (till it gets cooked) with a tbsp of oil in a kadai. Set aside.
  • Then Place all the ingredients of the sauce in a vessel, mix well and
    put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish). If you want, you can add more ketchup at this point and mix well.
SAUCE FOR NOODLES
  • Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce. (pour the required amount of sauce only) (If its more, U can refrigerate and use it for making Manchurian)
Serve Hot and Enjoy!!!

AMERICAN CHOPSUEY











 








VARIATIONS:
In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles. But I just added veggies and sauce to the fried noodles. I din't use boiled noodles here..SO if u wish u can follow this method also:)

CHINESE VEG NOODLES

I usually make Veg Fried Rice but this is the first time I made with noodles. I just used the same method of making fried rice which resulted in a yummy, restaurant like noodles. I was elated, patted myself and told THEARITTA DEE. 

CHINESE VEG NOODLES


Ingredients:
  • Plain Noodles – 100 gm
  • Carrot – 2 nos (Cut into thin strips of 1 inch length)
  • Capsicum – 1/2 (-do-)
  • Cabbage – 1/2 cup (-do-)
  • Onion – 1 no (slice cut)
  • Ginger – 1 inch (finely chopped )
  • Garlic – 5 flakes (Finely chopped)
  • Ajino motto – 1/4 tsp
  • Soya sauce – 1/2 tsp
  • White pepper powder – 1 tsp (increase as per your wish)
  • Sugar – a pinch
  • salt – As needed
  • Oil – 3 tbsp
  • Spring onions – to decorate. (I din't have. So I used chopped coriander stem)
Method:
  • Chop all the veggies as said above and set aside.
  • Do the **basic noodles preparation. Once its cool. Set apart.
veggies
  • Heat oil in a kadai and add the chopped ginger, garlic and onion pieces..
  • Saute well and then add the chopped veggies, salt and sugar so that the color doesn’t change and will be cooked quickly. Saute till they are completely cooked.Saute in a medium flame.
  • Then add the Ajino motto, soya sauce, white pepper powder and mix well.
VEg mixture for noodles
  • Finally add the noodles gently by stirring and fry till noodles become steaming hot. I used a fork like ladle so that the noodles don’t break.
adding noodles to veggies Fork laddle

Serve hot with tomato sauce/ketchup. 

NOODLES FOR U!


Hope you will try both the dishes and let me know:)
Catch you all by next week. TAKE CARE, BYE.
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June 18, 2009

Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread.Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box..We like South Indian style bread upma very much Drooling.

Bread upma

Ingredients
  • Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
  • Big onion – 1 no (slice cut or finely chopped)
  • Green chilli – 1 no (finely chopped)
  • Ginger & garlic paste – 1 tsp
  • Curry leaves – a sprig
  • Tomato – 2 nos (Medium, finely chopped)
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
To Temper:
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish
  • Salt – as required.
  • Water - 2 tbsp
  • Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)
Method
  • Finely chop or slice the onion, green chilly , tomato and set aside.
  • Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
  • Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
  • Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.
Bread upma tile 1
  • Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
  • Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 
                   Bread upma tile2
  • Switch off the fire and add the lemon juice if desired.
  • Garnish with coriander leaves..
Serve hot!!

Bye, catch u all in my next post :)

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June 15, 2009

Veppam Poo Rasam - Neem Flower Rasam Recipe

I learnt this from my MIL .We make this at least once in a month…Slightly bitter in taste but a very healthy & aromatic dish .



Ingredients:
  • Dried Neem flower /Veppam poo – 2-3  tsp
  • Tamarind – Big gooseberry size
  • Red chilly – 3-4 nos (pinched into two)
  • Turmeric powder – a pinch
  • Jaggery / sugar – 1/4 tsp
  • Oil – 1 tbsp
  • Salt & water – as needed
To Temper:
  • Cooking oil / ghee - 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Toor dal  – 1/2 tsp
  • Curry leaves – a sprig
Method:
  • Dry roast neem flower in a kadai till brown and nice aroma arises .
    Cool down.Crush it with ur hands and powder it.Set aside.
  • Soak tamarind in water and extract the juice from it.
  • Heat a kadai with oil and add the tempering items one by one..Add the pinched red chillies and curry leaves.Fry..
  • Then add the tamarind juice , a pinch of turmeric powder and salt.
  • Add the jaggery/sugar.Let it boil for sometime .
  • Remove from fire.Then add the roasted and powdered neem flower..Mix it well.
Serve with hot plain rice!!

Bye , catch u all in the next postWave

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May 30, 2009

Thattai, Thool Murukku Recipe - Easy Diwali Snacks



I got this thattai and thool murukku recipes from a Tamil magazine. I actually wanted to make small ones like nippattu which I had in my school days.. But I couldn’t make even sized ones as I am bad in making shapes ;) To make even shapes, you can try cutting with small round shaped moulds. It was crispy & tasty..I gave some to my neighbor and the next day she asked the recipe ..She told it was too good and her sons liked it very much. I was very happy because this is the first complement I am getting from a person other than my husband:)

Ok ,coming to the ingredients required:

Ingredients for thattai 
  • Processed Rice flour  - 2 cups Or Idiyappam flour
  • Roasted & ground urad dal flour OR Fried gram dal powder/ Pottukadalai powder –  2 tbsp
  • Fried gram dal/Pottukadalai – 2 tbsp 
  • Hot Cooking oil /Butter – 2 tbsp
  • Pepper powder OR Red chilli powder – 1 tsp
  • Salt & water – as needed.
  • Chopped curry leaves – a few
  • Oil – for deep frying..
Method:
  • Take a wide mouthed bowl and Mix all the items with little water & required salt to make a dough ..
  • Take a polythene sheet greased with oil.Make small balls with the dough.
  • Pat it to make a round shaped thattu vadai on the sheet...(Its better to use a round shaped mould for proper size & shape ).
  • Heat Oil in a wok and deep fry on both the sides in medium flame till hiss sound ceases...
  • Store in an air tight container and enjoy munching !!


Note
Instead of adding fried gram dal , u can also use 1 hour soaked chana dal..
U can also prick the thatti using a fork before frying to ensure proper cooking.


THOOL MURUKKU
Ingredients:
  • Processed Rice flour OR Idiyappam flour  – 1 cup 
  • Dry roast & Ground Urad dal powder – 2 tbsp
  • Butter / Hot cooking oil – 1 tbsp
  • Omam / Ajwain OR Black sesame seeds  – 1 tsp
  • Salt & Water – as needed
Method:
  • Mix everything in a bowl with required water &salt to make a dough.
  • Take the dough in the murukku maker with single star mould in it and press in the hot oil .
  • Deep fry on both the sides and store it in an air-tight container.

Note : The color of murukku depends on the roasted urad dal flour. If you roast urad dal till golden brown , the murukku color may be turn brown. So please roast urad dal in very low flame without changing its color.
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February 7, 2009

SCHEZUAN FRIED RICE – TRIED AND TASTED

I took this recipe from poonam’s kitchen .I did some variations according to our tastebuds and tried.It came out very well.We liked it so much.I packed this for my hubby’s lunch.He called me after having this and told it was very good:)
I thank Poonam for sharing this wonderful recipe:)
DSC00767
U can find the actual recipe here.The following are the variations :
  1. I used finely chopped carrots,beans,potato,cabbage & bell peppers.
  2. I used finely chopped big onions instead of spring onions.
  3. Then, i used crushed ginger and garlic pieces.
  4. I made the sauce using chilly vinegar(instead of white vinegar) and 11 red chillies.
  5. AIso i pressure cooked the rice by adding a drop of oil(rice & water – 1:2) and spreaded in a plate to cool down.Remaining i followed the same!!
Here is the picture of sauce and rice for u:
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