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Coconut Sevai

Posted on by Lakshmi Vasanth

Coconut Sevai

Ingredients : Boiled Rice : 2 cups

                     Mustard Seeds – 1 tsp

                     Urad Dal – 1 tsp

                     Green Chillies - 4 nos

                     Hing – 1 tsp

                     Coconut scraped – ½ cup

                     Curry Leaves

                     Salt  to taste

 

Method : Soak the Boiled Rice for 5-6 hrs. Now grind it to a smooth batter in the Wet Grinder.

The consistency of the batter should be of dosa batter.Now add 1 ½ tsp salt to this batter. Mix well.

Pour these batter in the idli moulds and steam it for 15 mins till they are cooked.

Once cooked remove from the moulds. Now grease the Sevai maker with oil. Now at a time add three idli in to the Sevai maker and give a press so that you have the sevai coming out from down the seive. Like we make sev.Remove this in a plate and drizzle sesame seed oil so that they donot stick to each other. Like wise do the rest of the idlis .

Now Heat a pan add oil and put the Mustard seeds, urad dal, Green Chillies, Curry leaves . Now let they flutter and turn brown. At this point add the coconut , Salt – 1 tsp, hing. Close the flame.Mix well. To this mixture add the rice sevai made. Mix well. Serve with Coconut chutney.

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Dahi Vada

Posted on by Lakshmi Vasanth

Dahi Vada

 

Ingredients : Urad dal Vadas – 5 nos

                     Curd : 2 cups

                     Sugar 2 tsp

                     Salt to taste

                     Roasted Cumin Pd- 1 tsp

                     Coriander pd - 1 tsp

                     Chilli pd- 1 tsp

                     Chat Masala-1tsp

                     Sev - 2 tsp

                     Coriander leaves finely chopped

Method : Take 2 cups water add roasted Cumin powder and salt 1tsp. Add the Vadas to this mix and bring to boil.

The vadas will swell to double in size. Drain the water and lightly squeeze the vadas to remove extra water from it. Now freeze these vadas in the fridge chiller.

In a bowl take the curd add sugar and salt and beat it well without lumps and add water if necessary to make a Dosa batter consistency.

To serve place the vadas in a bowl, add the curd mixture over the vadas, sprinkle coriander pd, roasted cumin pd, chilli pd, and chaat masala pd, coriander leaves and top it with sev (optional). Serve cold.

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Sev Puri

Posted on by Lakshmi Vasanth

Sev Puri
Sev PuriSev PuriSev Puri

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp,

Tamarind pulp ½ cup, Black salt – 1 tsp, salt.

Grind all together in to a smooth paste.

Red Chutney – Garlic – 10 pods, Red Chillies – 10 nos , Sugar – 5 tsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. While serving add sugar and salt to this paste

Sweet Chutney – 100 gms Dates, Tamarind pulp 2 cups, Gud – 100 gms , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates, tamarind together. Put in the kadia the mixture with salt, gud, jeera pd and chilli pd and bring to boil for 10 mins.

Ingredients : To Assemble

Sev, Onions, Chat Masala, Coriander leaves, Lemon, Puries, boiled potatoes.

Keep the puries in plate . Top it with mashed boiled potatoes, then add onions with coriander leaves  mixed. To this add a tsp of green &  red chutney. Now pour the Sweet chutney to reqd qty. Drizzle the sev over  the puries now . Sprinkle chaat masala, lemon and if required crushed  pieces of Puries and some tomatoes

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MOR KOOTAN

Posted on by Lakshmi Vasanth

MOR KOOTAN

Ingredients : White Pumpkin – 150gms

                     Curd - 2 cups

                     Coconut – 2 cups

                     Green chilles – 8 nos

                     Termeric Pd - 1 tsp

                     Rice flour – 2 tsp

                     Coconut oil – 2 tblsp

                     Mustard seeds – 1 tsp

                     Methi seeds – ½ tsp

                     Red dry Chilles - 4nos

                     Sugar – 1 tsp

                     Currey leaves,

                     salt to taste

 

Method : Cut the white pumpkin into 1/2 inch cubes. In a vessel take these pumpkin cubes add Termeric powder , water and keep to cook. When half cook add salt and let it cook till the knife can run through the pumpkin cubes easily.

 

In a grinder take coconut, rice flour, green chillies – grind them to a fine paste with water. Once the pumpkin are cooked add this paste to the pumpkin and mix well. Bring them to boil . Now lower the heat. Whisk the curd well without lumps and add it to this mixture. Stir well. Add sugar at this stage. Mix well and bring to boil.Now lower the heat and let it simer for 5 mins.

 

In a pan take the coconut oil add the Mustard seeds, Methi seeds, Red chillies, currey leaves. Once the mustard seeds flutter and the colour of the methi seeds change colour add this to the mixture and close the lid. Hot Piping MOR KOOTAN is ready to be eaten with plain rice.

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Cap-Tom-On Sandwich

Posted on by Lakshmi Vasanth

Cap-Tom-On Sandwich

Ingredients : Bread – 8 slices

                    Capsicum - 1 no

                    Tomato – 2 nos

                    Onion – 2 nos

                    Chilli pd – 1tsp

                    Coriander pd – 1 tsp

                    Salt to taste

                    Sugar – 1 tsp

                    Pavbhaji Masala pd – 1 tsp

                    Butter / Dalda – 4 tblsp,

                    Green Sandwich chutney ( optional) – 4 tblsp

 

Method : Finely chop the onion, capsicum, tomato and take in a bowl.

To this add the chillipd, coriander pd, pav bhaji masala pd, salt, sugar and mix well.

Now take the bread slices apply the green chutney on one side of the bread and add 1 tblsp of the mixture over the bread and close it with another slice.

You should be a little fast in adding the mixture to the bread as the mixture will leave water and chances of the sandwich to become soggy.

Now brush both the sides of the bread with butter or Dalda and keep it in the bread toaster or tava and toast it till golden brown.

Eat it hot with Tomato Sauce. As all the veggies are raw it can be eaten at anytime of the day.

A good snack for your child’s box and for travel .

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Maida Diamond Cuts ( Namak Parey)

Posted on by Lakshmi Vasanth

Maida Diamond Cuts ( Namak Parey)

Ingredients : Maida – 2 cups, Sunflower dalda – 3 tblsp, salt, water

 

Method : In a bowl take the maida and add salt to it.

Now take the dalda in a pan and heat it till it is hot.

Pour the hot dalda into the maida mixture. Now mix well till you get a crumble texture of maida.   To this sprinkle water and knead the flour to make a dough . You need to make a very stiff dough. Let the dough rest for atleast ½ hour.

Take a small portion of the dough, make balls of it and roll it to thin sheet. With the help of biscuit cutter or knife make vertical lines and then horizontal lines on the sheet to get a diamond shape. With the help of knife remove all from the board and keep aside.

Heat oil in a pan and deep fry the diamond cuts till they become light golden brown. You can store for 2-3 weeks in an air tight container.

 

 

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Rava Idli

Posted on by Lakshmi Vasanth

Rava Idli

Ingredients : Rava - 1 glass

                    Curd - 1 cup

                    Green Chillies - 4 nos

                    Ginger – 2 tsp

                    Mix Veg(Carrot, Cabbage) finely chopped – 1 cup

                    Green Peas - ½ cup

                    Salt to taste

                    Hing – 1 tsp

                    Eno lemon salt – 1 sachet

                    curry leaves, coriander leaves

                    Cumin seeds - 1 tsp

                    Mustard seeds - 1 tsp

                    Crushed pepper- 1 tsp

                    Cashew nuts – 6/7 nos

 

Method : Take a pan and dry roast the rava lightly for 3 mins. Transfer it to a large bowl.

Add the mix vegetables, green peas , curd, salt ,coriander leaves , water -1 glass to it. Mix well .

Now in a pan take oil or ghee add mustard seeds, cumin seeds , pepper, green chillies, ginger , curry leaves, hing, cashew nuts chopped. Saute it for 2mins then add this to the rava mixture. Mix well .

Keep the Idli pot with water to boil once the water is boiling- Add the Eno Fruit salt to the Rava mixture and mix well and pour it to the Idli moulds. Steam it for 15/20 mins. This takes slightly longer time than normal Idlis.

Check by inserting a knife , if it comes plain then the Rava Idlis are fully cooked. Serve them hot with Coconut chutney or Vegetable kurma.

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Methi Khakara

Posted on by Lakshmi Vasanth

Methi Khakara

Ingredients : Atta – 5 tblsp

                       Besan – 1 tblsp

                       Oil – 2tblsp

                      Salt  to taste

                      Sugar-1tsp

   Masalas – Cumin seeds - 1 tsp

                     Fennel seeds – 1 tsp

                    Green Chillies – 4 nos

                    Haldi- 1 tsp

                    Hing – 1 tsp

                    Kasoori Methi - 2 tsp,

                    oil for frying

 

Method : Dry Grind cumin seeds, fennel seeds, green chillies, salt, sugar, hing and mix with the atta /besan mix – to this add oil , kasoori methi and bind to form a soft dough.

Keep aside for ½ hour. Then make small balls and roll thin chappati.

Heat the tawa and put one chappati over it. Let small puff come on the chappati. Then smear oil on one side and turn around and smear oil on the other side of the chappati.

Then now use the Kakra maker wood and press and keep moving the sides fast as you rotate the chappati on the tawa and fry the both sides the same way till yellow colour. Keep the fire in low and do these khakras.

Keep them in air tight containers . Can be stored for 15 days

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MOR KALI

Posted on by Lakshmi Vasanth

MOR KALI

Ingredients : Boiled rice batter – 2 cups,

                     Thick Buttermilk – 2 cups,

                     Water – 2 cups

                      Hing – 1 tsp,

                      Red Chillies – 8 nos ,

                      Til Oil - 3 tblsp,

                      Mustard Seeds – 1 tsp,

                      Urad Dal – 1 tsp,

                      Salt  to taste

 

Method : Take a bowl add the batter , buttermilk, water , salt, hing and mix well . The consistency of the batter should be very running. You can add more buttermilk or water if the batter is thick. It should be very watery.

 

In a Thick bottom/ Non Stick Kadai add oil and put mustard seeds,urad dal,red chillies, curry leaves and fry it. Once the Mustard seeds flutter and urad dal turns light brown add the batter mixture to this . And keep stirring without removing your hands. You will see the lumps forming initially. Keep stirring and then you will see the batter becoming thick and summing up to become one ball. At this point if necessary you can add 1 or 2 tsp oil. Keep stirring for some more time, you will see that the mixture will start leaving the sides.

 

At this moment grease a plate with oil . Take a spoonful of mixture and taste it. If the mixture does not stick to your upper jaw, it shows that the Mor Kali is cooked. Now turnover the same in to the plate greased with oil.Now take a flat ladle . With the back side of the ladle , dipped in oil , level the Morekali to get a smooth texture on top . Let it rest for 5/7 mins and then can be served. Note : If made with Sesame oil it taste much better.

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