Friday, August 24, 2012

Athirasam


Ingredients:



Rice - 1/2 Kg

Jaggery - 500 gm

Oil - as you need 

Method :



Wash and Soak the rice in water for half an hour. 

Drain the water completely and spread the rice in a newspaper and allow ti to dry 75%

Dry grind  the rice and seive for fine powder 

In a pan put the jaggery and add a little water. 

When  jaggery dissolves completely  in water filter the jaggery  syrup from dust 

and  make  thick  syrup.

Combine the rice powder with jaggery syrup and make a dough.

Close the dough with a lid and leave it for one day.

Make small balls in the dough.

Put the ball on a milk cover  and  flattened by hand  like athirasam.

In a pan heat oil at medium heat and fry both sides of the athirasam 

till it comes golden brown in colour.

Now  the delicious  Athirasam is ready to serve...

Thursday, August 23, 2012

Beans Paruppu Saambaar



  

Ingredients :

Tur Dal - 1 cup

Beans - 1 cup (Chopped)

Small onion - 15 nos (Peeled)

Tomatoes - 3 nos (Chopped)

Garlic - 6 nos (peeled)

Turmeric powder - 1 tsp

Sambar powder - 1 Tbs

Mustard seed - 1 tsp

Asafoetida -  1tsp

Tamarind juice - 1 tbs

Red chillies  - 2 nos 

Oil - as you need

Salt - as you need


Method:


                                                           Wash and   Chop the Beans 



    
Cook the tur dal with onion, tomatoes , garlic, turmeric powder

  and a tsp of oil at medium flame
  



Add the chopped Beans





cook beans with  sambar powder and salt




After beans come as soft add the tamarind juice




then season  with mustard , cumin , asafoetida , 


red chillies and curry leaves



add it to the sambar




Finally garnish with coriander leaves


Monday, August 20, 2012

Drumstick Thokku






Ingredients :


Drumstick - 5 nos

Small onion - 1 cup (chopped)

Mustard seeds - 2 tsp

Asafoetida - 1 tsp

Thick Tamarind Juice  - 2 tbs

Red chilly powder- 1 tbs

Turmeric powder- 1 tsp

Fenugreek powder - 2 tsp (Roasted and powdered)

Gingelly oil - 1/2 cup

Salt - as you need


Method :



                           Chop the drumsticks and cook it with salt and turmeric powder



                                                                  Drain the water  


                                                collect the inner part of the drumstick


                                            In a pan heat oil and  put mustard  to splutter 

                                         And then add asafoetida and the chopped onion


                                   Onion turns into pink in colour then add red chilly powder



                                                                  and tamarind juice 


Finally add the drumstick and  salt and mix it well with onion and tamarind   

 


                           Put off the flame and add the fresh roasted and powdered fenugreek



                                 The Delicious  drumstick thokku is ready to serve.....

                                             We can store It  in  Fridge  for one week

                                        

Sunday, August 19, 2012

              

                   To MY Muslim Blogger Friends


 

Friday, August 17, 2012

Beetroot Pachadi


 

Ingredients: 


Beetroot - 1 Normal size

Curd - 1 cup 

Salt - as you need 


 Method :


Chop the beetroot





Give two or three stirs 



Mix the minced beetroot with thick curd and salt





  Now the Beetroot Pachadi is ready to serve...



   

Tuesday, August 14, 2012

Independence Day special : Tricolour Bread

             HappY IndependencE DaY to   All My IndianS...

                       Be ProuD To Be An IndiaN ...



                     
                                




 



 

 


Ingredients:

Bread slices - 6 nos

Carrot - 2 nos 

Coconut - 1/2 

Coriander leaves - 2 hands full

Powdered sugar - 3 tsp

 Method :


                                                Cut the edges of the bread carefully


                                          Remove the brown layer of the  coconut 

          Grind the carrot  ,  coriander leaves and the coconut  seperately as thick paste
  
                                              Then add sugar with each of the paste 


                          Dip the slices in the paste and arrange like our National Flag 

                    and   refrigerate it  for 5 minutes to absorb the moisture in the paste 

                                                   And then serve with proud... 


Monday, August 13, 2012

Mulai Vitta Vendhaya Oorugai / Sprouted Fenugreek Pickle



Health benefits of fenugreek seeds :


                            This sprout fenugreek seeds have been used in many traditional

 medicines as laxative, digestive, and as a remedy for cough and bronchitis.If used 

regularly, fenugreeks may help control cholesterol, triglyceride as well as high blood 

sugar (glycemic) levels in diabeticsFenugreek seeds added to cereals and wheat flour 

(bread) or made in gruel, given to the nursing mothers to increase milk synthesis.

Fiber in the seeds help lower rate of glucose absorption in the intestines thus 

controls blood sugar levels. The seeds are therefore recommended in diabetic diet. 

Help lower blood LDL-cholesterol levels by inhibiting bile salts re-absorption in the 

colon. They also bind to toxins in the food and helps to protect the colon mucus

membrane from canceIt is also rich in many vital vitamins including thiamin,

pyridoxine (vit.B-6), folic acid, riboflavin, niacin, vitamin-A and vitamin-C that are 

essential nutrients foroptimum health.

Ingredients:


Sproutted Fenugreek - 1 Cup
Dry chilly powder -  1 Tbs

Thick Tamarind juice - 2 Tbs

Turmeric powder - 1 tsp

Mustard seeds - 2 tsp

Asafoetida - 1tsp

Gingelly oil - 4 Tbs 

Roasted fenugreek powder - 1 tsp

Salt - as you need 

 Method: 


               Soak fenugreek in water by 6 hours and drained and  tied in a cotton cloth by 6 hours. 

                                               Then you'll got this sproutted fenugreek

 
  
 In a pan heat gingelly oil




add mustard seeds to splutter then add asafoetida



add turmeric powder and dry chilly powder
  

Then add the sproutted fenugreek seeds


mix well with the oil and allow to cook sometime

and then add freshly roasted and powdered fenugreek powder , salt and a little jaggery

Jaggery is for a light sweet taste to overcome the bitter taste of fenugreek

But the little bitter taste is  very good for Diabetic patients



   

                                            Finally add a table spoon of   raw gingelly oil . 

                                                 It'll act as a non chemical preservative

                                                      No need to refregirate this pickle  


  

Saturday, August 11, 2012

Pearl Millet Pakoda

 

Ingredients:


Pearl millet - 1 Cup

Onion - 1 Medium size

Dry chillies - 3 Nos

Butter - 1 Tbs

Curry leaves - A handfull

Coriander leaves - A handfull

Salt - as you need

Oil - as you need



Method :


                                          Wash and nicely dry grind the Pearl millet

                  Chop the onion, dry chillies , curry leaves and coriander leaves and

                                      add it to the pearl millet powder with butter and salt..






                     Mash all ingredients well and heat a little oil and add it too the mixture.



                    In a pan heat oil at medium flame spread the  Flour like pakodas in the oil.





  Toss well and drain them after it comes light brown in colour.



                                   Now the tasty and healthy pakodas ready to serve...


  

Thursday, August 9, 2012

Cabbage curry

  

 

Ingredients :)


Cabbage - 1 Cup (Finely chopped)

Chana dal - 2 Tbs

Onion - 1 No (Finely chopped)

Tomatos - 2 Nos (Finely chopped)

Coconut - 2  Tbs (Shreded)

Cinnamon - 1 No

Cloves - 2 Nos

Cardamom - 1 No


Ginger Garlic paste - 1 Tsp

Curry Leaves -  a Few

Coriander leaves - A Few

Red chilly powder - 1 Tsp

Coriander powder- 2 Tsp

Turmeric powder - 1 Tsp

Salt - To taste

Oil - As you need
  

Method :)



                                     Finely Chop the cabbage, onion , tomato

                     
                      Make a nice paste of ginger, garlic , clove, cinnamon and cloves


 Cook the chana dal

  
and drain the chana dal

 

                                           Grind the shreded coconut

   In a pan heat oil add  the ground ginger , garlic, cinnamon, 

clove and cardamom paste and saute well
   

                                            Add the chopped onion and curry leaves


and  the chopped tomato 
  

After the onion and tomato cook well add 

chilly powder, coriander powder, turmeric powder and salt


 Don't allow it to burnt. 

Add the finely chopped cabbage

 

and Saute well



Add the cooked chana dal and 

adjust adequate water


After  the cabbage cook well 

add the ground coconut paste


  
Mix well and allow it to cook  


  
When the masala comes into  thick consistency , 

      finally garnish with coriander leaves... 


Serve hot with rice , chappathi, dosai ... etc ....etc...