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OOLAN

Posted on by Lakshmi Vasanth

OOLANOOLAN

Ingredients : Red Pumpkin – 100 gms

                     White Pumpkin – 100 gms

                     Jackfruit seed- 10 nos (Optional)

                     Red kidney beans (Red Karamani) – 1/2cup boiled

                    Curry Leaves  

                    Green chillies -3 nos

                    Coconut Milk powder – 3 tblsp

                    Coconut Oil – 3 tsp

                    Sugar- 1tsp

                    Salt to taste

Method :Cut Both the pumpkin into 1 inch square as shown in the photo.

Pressure cook the Jackfruit seeds and Red Karamani. Remove the Jackfruit seeds and cut them vertically.

Now in a pan add the white pumpkin, add water till the pumpkin is submerged. Allow it to boil, when half cooked add the Salt , Jackfruit seeds, Red Pumpkin , Red Karamani, Green chilles vertically slit. Close the lid and let it cook. Once cooked –remove the excess of water in a bowl and lower the fire. Use the water removed to mix the coconut milk powder and add this to the Pumpkin mixture. Just give a boil add sugar, coconut oil and curry leaves at this stage.

Hot Olan is ready.

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MYSORE MASALA DOSA

Posted on by Lakshmi Vasanth

MYSORE MASALA DOSAMYSORE MASALA DOSA
MYSORE MASALA DOSA

Dosa batter : Raw Rice - 3 cups 

                        Parboiled rice -1cup

                        Urad dal-1cup

                        Poha -¾ cup

                        Methi seeds – 2 tsp

Red chutney : Red chillies – 4-5 nos

                        Potukadalai – 5tblsp

                        Onion – ½ no

                        Garlic – 5/6 pods

                        Tamarind – a small piece

                        Coconut – 1tblsp( optional)

                        Salt – ½ tsp

                        Sugar – 1tsp 

Potato Masala – Boiled Potato - 2 nos

                          Onion - 1 no 

                          Green Chillies - 4 nos

                          Ginger - 2 tsp

                          Mustard seeds - 1 tsp

                               Urad dal - 1 tsp

                          Turmeric pd - 1 tsp

                          Sugar - 1 tsp

                          Salt to taste 

                          Curry Leaves / Coriander Leaves

                          Oil - 1 tblsp

                             

Method : 

Dosa BatterSoak the Rice and Poha together and Urad Dal separately. Now first in the grinder put the Urad dal and grind – when half way through add the rice and poha mixture and grind together. It takes bit more time than normal. Remove and add salt and allow to ferment as we do for Idli & Dosa.

Red Chutney : Grind all the ingredients in a blender to a thick paste. 

Potato Masala - In a pan take oil add Mustard seeds, Urad dal, Green Chilles, Ginger, Curry leaves, Onion finely chopped. Saute for 2 mins till the Onion become soft , add Termeric pd. Saute for 2 min ,now to this add the mashed boiled potato. Add alt, sugar and 1/2 cup water. Mix well  and bring to boil. Finally add the Coriander leaves and keep aside. Note : It should be a thick mixture - spreadable.  

To Assemble the Dosa Spread the dosa batter in  the tawa wait ( it should be little thick than our normal dosa) for sometime then drizzle oil all the sides. Then apply the butter over the dosa. And allow to rest for 1 min , then spread the red chutney over the dosa wait for 1 min then now spread all over the potato Masala then wait again for 1 min then remove and serve. Donot Flip the Dosa

 

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SCHEZWAN RICE

Posted on by Lakshmi Vasanth

SCHEZWAN RICE

Ingredients : Rice – 1 Glass

                     Cabbage , Carrot, Capsicum– 2cup vertically sliced

                     Spring onion – 3 nos

                     Garlic – 2 tblsp

                     Green chillies 2nos

                     Schezwan Sauce – 2tblsp

                     Soya sauce – 3 tsp

                     Sugar – 2tsp

                     Salt – 3 tsp

                     Crushed Pepper pd – 1 tsp

                     Oil – 3tblsp

                     Ajinomoto – ½ tsp

                     Red colour - 1/4  tsp

                     Vinegar – 2 tblsp

Method : Keep sufficient water in a pan add 2 tsp salt and allow it to boil then add rice to it. Once it is  half cooked remove and drain and give a wash with cold water and keep aside .

In a wok add oil , once the oil is heated add the finely chopped garlic, green chillies and spring onion ( onion part sliced vertically) sauté them for 1 min . Then add the Schezwan Sauce, Red colour and saute for 1 min.

Add the vegetables one by one - carrot, capsicum and lastly the cabbage. Add Ajinomoto and toss well for 1 min till the vegetables leaves water and cook in them, Donot overcook as we need the crunch in the vegetables. Now add sugar, salt, soya sauce, pepper pd and mix well. Let it cook for 1 more min.

Now add the Rice to this mix and toss well. Sprinkle the vinegar and The spring onion ( leaf part which are finely cut into roundels) Toss for ½ a min and remove and serve hot. You can serve with green chilli vinegar and soya sauce.

Note : The quantity of vegetable can be altered and per your choices.

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VEGETABLE STEW

Posted on by Lakshmi Vasanth

VEGETABLE STEW

Ingredients : Potato- 1 cup

                     Cauliflower – 1 cup

                     Carrot – 1 cup

                     Green peas – ½ cup

                     Onion – 1 no

                     Green chillies – 5 nos

                     Ginger –2 tsp

                     Coconut milk powder- 4 tsp/ Plain milk – 1 cup

                     Curry leaves- 2 strands

                     Fennel seeds – 1tsp

                     Sugar – 2tsp

                     Coconut oil – 2tsp

                     Cumin seeds – 1 tsp

                     Bay Leaves – 2/3 nos

                     Salt to taste

Ingredients to Grind – Coconut scraped– 1 cup

                                     Fennel seeds -2 tsp

                                     Cinnamon(1inch pcs) - 2 nos

                                     Cloves – 3 nos

                                     Javitri – 5 strands

                                     Green Cardamon - 1 no

 

Method : Peel the potato and carrot and cut them to 1 cm cubes.Cut the cauliflower to small florets.

Slice the onion into 1 cm thin pieces. Slit the green chilles into 2 pieces and cut to halves, finely chop the ginger. Add all the above in a vessel and pressure cook it .

In a blender add all the ingredients to grind. Make a coarse paste.

In a pan add oil and put the Fennel seeds , Cumin Seeds, curry leaves .

Once they flutter add the Vegetables from the pressure cooker . Now add the not so fine paste made with coconut. Mix well and add salt and sugar and bring to boil.

Once the mixture is boiling, lower the fire and add the coconut milk / plain milk. The consistency of the stew should be of semi solid. Now just bring to boil otherwise the milk will curdle. If the Stew is watery, mix Cornflour 1 tsp with water and add this to the stew. This will thicken up. 

Remove from fire. Add 2 tsp of Coconut oil over the mixture. This give a good smell. Hot piping Vegetable stew is ready.

Can be eaten with Chappati, Idiappam, Appam

 

 

 

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MANGA KARI PICKLE

Posted on by Lakshmi Vasanth

MANGA KARI PICKLE

Ingredients : Raw Mango – 1 no

                      Turmeric pd – 1/2 tsp

                       Salt – 1 ½ tsp

                       Chilli pd – 3 tsp

                       Mustard seeds - 3 tsp

                       Methi seeds - 2 tsp

                       Hing- 1 tsp,

                       Oil – 4 tblsp 

                       Curry Leaves

 

Method : Finely chop the Raw mango and take it in a bowl.

In a small blender, powder the Methi seeds coarsely.

Now in the bowl of Raw Mango sprinkle the following and donot mix it - Salt, Chilli pd, Turmeric pd, Hing.

In a kadai take oil to this add mustard seeds, once they flutter add the curry leaves, methi seeds pd. Let it fry for 30 secs in it. Then pour this oil over the mixture - in which raw mango in kept .

You will see that powders will get fried in the hot oil that we pour over. Now gently mix it well . Spicy tasty Manga Kari is ready. This can be kept for 1 week in fridge.

Goes well with Thair sadam, Poricha kootu, Molagootal.

Note: If you want to keep for a longer period then add 3tblsp of vinegar to this mixture. And Mix well.

 

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SWEET ALOO KACHORI

Posted on by Lakshmi Vasanth

SWEET ALOO KACHORI

Ingredients : Boiled large Potatoes – 2 nos

                      Salt to taste

                      Cornflour - 2tblsp

                      Bread slices – 2nos

                     Oil for frying

ForStuffing : Khus Khus – 2tblsp

                      Roasted Groundnut coarse powder - 1/2cup

                      Dry coconut scrapped – 1 cup

                      Rava – 2 tblsp

                      Green chillies – 2 nos

                      Ginger - 1tsp (optional)

                      Coriander leaves – ½ cup

                      Sugar – 2 tblsp

                       Dalda / Ghee - 3 tsp 

                      Salt to taste

 

Method : Kachori Outer Covering - Make pieces of the Bread. Add this to the blender and give a whip. You will get bread crumbs.

Add this to the boiled potatoes , add salt and coriander leaves – 1tsp and mash well without any lumps. Even then sticky you can add some cornflour and mix well.

 

To make the stuffing – Roast the khus khus, Rava, Dry coconut in dalda/Ghee separately till light brown. Powder the sugar.

If you have a chopper – add the khus khus, rava, dry coconut,green chillies, ginger,  salt, Ground nut powder , sugar powder and give a whip.

You can also use a blender – but just give a whip . We want a coarse powder. We are grinding this only to mix all the ingredients well. The stuffing is ready.

To make Kachoris - Take a small dumpling of the potato mixture and with your hand make a dip in the middle - in the way modak is made.

Take a spoonful of the stuffing mixture , and stuff  it in the dip and seal it. 

Coat these Kachoris in the cornflour.

Heat oil in a pan for deep frying. Now slowly add one by one the kachoris for frying. Adjust the flame to medium heat. Flip over the kachoris slowly.

Once golden brown , remove them and drain.

Crispy Aloo Kachoris are ready.Can be eaten  with peanut chutney.

These Kachoris are eaten when fasting. 

 

 

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CHAKKA VARATI

Posted on by Lakshmi Vasanth

CHAKKA VARATI

Ingredients :  Jackfruit pearls – 500 gms

                      Jaggery – 1 ½ cup

                      Ghee – 1 tblsp

Method : Remove the seeds of the Jackfruit and take the fruit alone.

Cut the fruit into small pieces and to this add 3tblsp of jaggery and ¼ cup water. Pressure cook this . Allow it to cool .

In a blender add this mixture and grind it to a paste. Quantity of the paste depends upon the size of the fruit , For this quantity I got 1 ½ cup of Jackfruit paste as the fruit was a bit small.

In a pan take ½ cup of water and add 1 ½ cup of jaggery mix well and bring it to boil. Now add the Jackfruit paste and mix well. Keep the flame medium. Keep stirring in intervals. It will take 15-20 mins.

You might see the mixture has become thick and also in dark brown colour.

At this stage just add ghee and mix well. Once the ghee is added - You will see the mixture rolls to a ball in the pan.

Remove from fire and transfer it to another vessel. Hot chakka varati is ready. It can be eaten as it also.

This is used to make Chakka Pradhaman

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BABY POTATO FRY

Posted on by Lakshmi Vasanth

BABY POTATO FRY

Ingredients : Baby potatoes – 250 gms

                      Chilli pd- 1tsp

                      Mustard seeds – 1 tsp

                      Cumin seeds – 1tsp

                      Urad dal – 1tsp

                      Salt to taste

                      Sugar – 1 tsp

                       Hing – ½ tsp

                      Turmeric pd - 1tsp

                       Oil – 4 tblsp 

Method : Cut the Baby potatoes with the skin into 4 quarters vertically then slice them thinly into triangles as shown in photo. Wash them well and keep them soaked in water to avoid discoloration.

Take a pan add oil - to this add Mustard seeds, Cumin seeds , Urad dal and fry them till light brown, now add the chopped Baby potatoes . 

Add Turmeric pd and toss them well on all sides till the oil touches all the pieces . Close the lid and let it fry 5mins now add salt, chilli pd, sugar and toss well.

After this donot cover the lid. Let it fry in slow fire till the potatoes pieces are fully cooked and fried to golden brown.

Lastly sprinkle the hing pd and remove from fire. Crispy Baby Potato fry is ready.

Goes well with Sambhar , Kadhi, Rasam, Poricha kootu.

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ACCHAPAM (Rose Cookies)

Posted on by Lakshmi Vasanth

ACCHAPAM (Rose Cookies)

Ingredients : Maida - 6tblsp

                     Cornflour - 3 tblsp

                     Sugar - 4/5 tblsp

                     Egg - 1no

                    Salt - a pinch

                    Oil - for Frying

Method: In a bowl take maida, cornflour ,sugar, salt.

Break an egg to this mixture and add required water and mix well. The consistency of the mixture should be very flowing. Somewhat like a dosa mixture .Keep this mixture aside for about 15 mins.

In a pan keep oil for frying. In this pan of oil keep the Acchapam mould to get hot.

Now take the Maida cornflour mixture - mix well with a fork.

Once the Acchapam mould is hot dip it in the mixture upto 3/4 of the mould and dip back in the hot oil. Just wait for 30 secs. Shake the mould and the cookies will fall down. If they donot just with a knife poke the side of the mould with the mixture in all side and they will fall down. Keep the oil in medium flame. Fry the acchapams till light brown. Remove from oil and drain.

Now before diping the mould in the mixture for preparing another acchapam -you need to heat up the mould in the oil and then dip it in the mixture as done above.

Crispy Acchapams ( Rose Cookies ) are ready. 

 

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KOTHAMALLI THOGAYAL (Coriander leaves Chutney)

Posted on by Lakshmi Vasanth

KOTHAMALLI THOGAYAL (Coriander leaves Chutney)

Ingredients : Coriander Leaves - 1 bunch

                     Urad dal- 2 tsp

                     Dry Red chillies - 6 /8 nos

                     Tamarind - small lemon size

                     Hing - 1 tsp,

                     Mustard Seeds – ½ tsp

                    Salt to taste

Method : Chop the coriander leaves . 

Now in a pan add 2 tsp oil add mustard seeds, urad dal, red chillies and saute them till the mustard seeds flutter and urad dal turns light brown. Turn off the heat and keep aside.

In a blender add the red chillies ,tamarind and give a grind now to this add the coriander leaves and sprinkle some water and give a grind till u get a coarse paste. Now add salt, hing, mustard seeds , urad dal and give a final grind in such a way that the urad dal are just broken in 2/3 pieces and can get a bite in your mouth. This can be stored in fridge for 1 week.

Can be eaten with Steamed Rice with sesame oil, Dosa, chapatti …

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