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ALOO CHANNA CHAAT

Posted on by Lakshmi Vasanth

ALOO CHANNA CHAAT ALOO CHANNA CHAAT

Ingredients : Chick peas – 1 cup

                      Boil potatoes – 1 cup

                      Onion – 1 no

                      Green chillies – 1 no

                      Coriander Leaves – 2tblsp

                      Tomato – 1no (small)

                      Green Chutney – 1 tsp

                      Red Chutney – 1 tsp

                      Sweet Chutney – 1 tsp

                      Chaat Masala – ½ tsp

                      Black Rock Salt – ½ tsp

                      Lime Juice – 2 tsp

                      Sev – 1 cup

Method : Pressure cook the Chick peas and Potatoes. Remove and add salt to the Chickpeas and keep aside for 15 mins. After 15 mins drain the Chick peas and keep aside. Cut the potatoes into small 2 cm cubes and keep aside. Add both in a bowl  and refrigerate for 1 hour( Optional)

Finely chop the Onions, Chillies , Tomato and Coriander leaves. Add all in a bowl and sprinkle ½ tsp of salt . And mix well. You will get a nice smell.

Now take a large bowl to this add the Chick peas, Potato, Onion –Chilli-coriander mixture and mix well. Add now the Green , Red and Sweet Chutney one after the other. Add the Black Rock Salt and Mix well

Transfer the above in a serving bowl . Now sprinkle the sev over the Aloo Channa mixture. Then sprinkle the Chaat masala, Lime Juice and coriander leaves over the the above mixture and serve.

Can be served as a starter or a side dish.

Note : Can see the recipe of the Chutneys in the Sev Puri Recipe.

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SENGDANA TIL KOOT (Peanut and Sesame seeds Powder)

Posted on by Lakshmi Vasanth

SENGDANA TIL KOOT (Peanut and Sesame seeds Powder)

Ingredients : Sengdana – 1 cup

                      Til seeds – 1 cup

                      Whole Dry Red Chillies – 8 nos

                       Red chili pd – 1 tsp

                       Tamarind – lemon size ball

                        Hing – 1 tsp

                       Sugar – 2 tsp

                       Salt to taste

Method : Dry roast the Sengdana and Til seeds separately. Just with a drop of oil roast the red chillies and keep aside. Once the Sengdana is cooled remove the skin of it .

In a blender just in the whip mode grind the Sengdana, Red Chillies and Tamarind to get a coarse powder.Remove this mixture and keep aside in a bowl.

Now add the Till seeds , Red chilli pd, sugar, salt, to the blender and whip again to a coarse powder.

Now add both the mixture together in the blender with Hing and give a final whip, for them to mix together well.

Spicy Tangy Sengdana Til Koot is ready to be eaten with Idli, Dosa and Hot steaming rice with Nalla ennai.

This powder can be used for mixed rice in Lunch box by giving a seasoning with Mustard and Urad dal.

Note : You can adjust the quantity of the Sengdana and Til seeds as per each house likes.

 

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MAMBHAZHA KOOTAN

Posted on by Lakshmi Vasanth

MAMBHAZHA KOOTAN

Ingredients : White Pumpkin – 1cup

                        Ripe Mango – 2 cups

                        Curd - 2 cups

                        Coconut – 2 cups

                        Red chilles – 4 nos

                        Rice flour – 2 tsp

                        Methi seeds – ¼ tsp

                        Turmeric pd – 1 tsp

                        Sugar – 2 tsp

                        Mango Pulp/ Juice – 1 cup

                        Salt to taste

For the seasoning : Coconut oil -2 tblsp

                                 Mustard seeds -1/2 tsp

                                 Fenugreek seeds -1/4 tsp

                                 Red chillies -2 nos

                                 Curry leaves- few

Method : Cut the white pumpkin into 1 inch cubes. Same way cut the Mangoes in to 1 inch lage cubes. In a vessel add water and take these pumpkin cubes and Mango cubes - add Turmeric powder 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 Small pan add oil and add methi seeds and Red Chillies. Let them fry till brown. Keep aside this mixture.

In a grinder take coconut, rice flour, (methi seeds Red chillies) Fried – grind them to a fine paste with water. Once the pumpkin are cooked add this paste to the pumpkin and to this add the Mango pulp 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, curry leaves. Once the mustard seeds flutter and the colour of the methi seeds change add this to the mixture and close the lid.

Hot Piping MAMBHAZHA KOOTAN is ready to be eaten with plain rice.

 

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BUTTER MULLU THENKUYAL

Posted on by Lakshmi Vasanth

BUTTER MULLU THENKUYAL

Ingredients : Rice powder – 1 glass

                      Pottukadalai powder- ½ glass  

                      Butter /(Sunflower Dalda ) - 1 tblsp

                      Cumin Seeds - 1 tsp

                      Salt  - 1 tsp

                      Oil for frying.

Method : Mix Rice powder, Pottukadalai powder, Cumin seeds and salt.

Keep the butter in room temperature for 1/2 hour. Add the butter to the mixture . If you want to add dalda  - then heat the dalda till it melts and is hot and add to the mixture .

Mix well to crumbs. Now add water and make a dough. It should be a soft dough. 

Put the dough in the Mullu thenkuyal sieve and fry in oil .

Keep on medium flame and fry till light golden brown / or once the bubbles in oil goes you can remove . When hot it will not be crispy. Wait for 5 mins it will become crispy.  Mullu thenkuyal ready 

Note : If needed chilli pd can also be added.

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RAW BANANA PODIMAS (VAZHAI KHAI PODI )

Posted on by Lakshmi Vasanth

RAW BANANA PODIMAS (VAZHAI KHAI  PODI )

Ingredients : Raw Banana(Mondan kai)  – 4 nos

                      Red Chillies – 5 nos / chilli flakes – 2 tsp

                      Mustard seeds – 1 tsp

                      Urad dal – 2 tsp

                      Salt to taste

                       Hing – ½ tsp

                       Oil – 4 tblsp

                       Curry Leaves  

 

Method : Apply oil over the Raw Banana and roast them in the fire. Roast well on all the sides till the Green colour of the skin becomes black and is cooked in all side. Just pierce a knife inside the banana- if cooked it should go smoothly.

Once cooked remove from fire and allow to cool.Once cooled slowly remove the skin of the banana.Now grate the banana as you do the Cheese in a cheese grater 

In a pan just take ½ tsp oil and put the Red Dry chillies and roast them lightly till they are crisp. Remove from fire and make a coarse powder in a blender. If you have chilli flakes you can use them.

Take a pan add oil to this add Mustard seeds, Urad dal, Curry leaves and fry them till light brown - At this stage add the coarse powder Red Chilli or Red Chilli Flakes and salt . To this add the grated Banana and toss them well on all sides .Let it fry in slow fire for 5mins. You will see that they get slightly crispy . Lastly sprinkle the hing pd and remove from fire.

Goes well with Sambhar, Rasam, Poricha kootu.Can be eaten with plain rice with a dollop of ghee.

 

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FALAFEL

Posted on by Lakshmi Vasanth

FALAFEL

Ingredients : Chick peas – 250 gms

                      Garlic pods – 10/15 nos

                      Green chillies – 4 nos

                      Cumin seeds – 1 tsp

                      Coriander seeds 1 tsp

                      Pepper - ½ tsp

                      Maida – 2 tblsp

                      Coriander Leaves – 1 cup

                      Parsely – 1 cup ( optional)

                      Cooking soda – 1/2tsp

                      Oil for Frying 

 

Method : Soak the Chick Peas for 6/8 hrs. Now drain the water . In a blender take a handful quantity of the Chickpeas and grind – without adding water. Grind to fine form. You will get a wet fine powder . Transfer it to a vessel. Do the same for the rest of the Chick peas.

Now in the same blender add the Cumin seeds,Coriander seeds,Pepper, Garlic, Green Chillies and give a whip and get a coarse paste, without adding water. Add this to the Chickpeas mixture. Finely Chop the Coriander leaves and add this also to the Chickpeas mixture. Add salt and Soda mix well. Now add Maida to the mixture for binding it.

Take lemon size ball of this mixture and flatten it like a tikki or patties shape with sides half inch thickness. Deep fry these in medium heat oil. Flip over . Remove them when golden brown.

Hot , Crispy Falafel is ready. Can be eaten with Chilli Mayonaise,Mixed Vegetable Salad, Pickled Jalepeano. 

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PARRUPU USLI

Posted on by Lakshmi Vasanth

PARRUPU USLIPARRUPU USLI

Ingredients : Gavar – 250 gms

                      Haldi pd – 1 tsp

                      Tur dal – 2 cup

                      Whole Dry Red chillies- 6 nos

                      Green Chillies – 4 nos

                      Mustard seeds – 2 tsp

                     Curry Leaves

                     Hing – 3 tsp

                     Oil – 4 tblsp.

 

Method : Finely chop gavar in to small pieces. Boil with water with Haldi pd . After 10 mins add salt and cook it. Once cooked drain the water and press so that excess water is drained out nicely. Keep aside.

 

Soak the tur dal in water for 3 / 4 hrs. Then drain the water and divide into 2 half. In a blender add one portion of the dals and 2 red chillies, 2 green chillies , curry leaves , and sprinkle water and grind into a coarse paste and remove into a bowl. Repeat the same for the next portion of dals also . Add salt and hing in the dal mixture and mix well.

Now grease the idli moulds and put handful of this paste in each hole and make a hole in centre . This is to allow it to steam well the inside parts also. Steam it as you do for the idlis for 15 / 20 mins. You can check if cooked by passing the knife through the paste . It should come out clean.

Now remove from the mould and cool it well.Cut the cooked dals into small pieces. Now take a blender add 15 portions of the cut dals and with the whipper button give a grind 1 or 2 times. You will find that the dals become into a powder form. Transfer it to a bowl. Do the rest also in the same way.

Now take a pan add 2 tblsp of oil add Mustard seeds and after they flutter,add this dal mixture- Toss well and keep in slow fire and keep stirring for 10 mins to make them lightly crisp. If you want you can add some more Hing at this stage to get more flavor. Once done keep aside. This Dal mixture - USLI can be eaten plain also or if mixed with rice, also taste well.

Take another pan add the 2 tblsp oil , Mustard seeds, Urad dal, curry leaves, 2 red chillies. Let them all flutter and be light brown - to this add the Gavar and toss well . Add sugar, Hing at this stage and toss well. Now add the required ULSI to this and mix well. Slow the flame of gas and toss it for 5 mins. Can be eaten with plain rice with a dollop of Ghee . Also a good accomplaiment for Sambhar Rice.

 

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PINEAPPLE PULISSERY

Posted on by Lakshmi Vasanth

PINEAPPLE PULISSERY

Ingredients : Pineapple -1 cup chopped

                       Turmeric powder -1/4 tsp

                       Chilli powder -1/4 tsp

                       Salt To taste
                       Curd/yogurt -1 1/2 cup

                       Jaggery / Sugar – 2tblsp ( optional)

For Grinding : Grated coconut -1/2 cup

                        Green chillies-2-3

                        Cumin seeds 1/2 tsp

For the seasoning : Coconut oil -2 tsp

                                 Mustard seeds -1/2 tsp

                                 Fenugreek seeds -1/4 tsp

                                 Red chillies -2nos

                                 Curry leaves- few

Method :Peel pineapple and cut it into small cubes pieces. In a pan add water and cook the pineapple by adding turmeric powder, chilli powder.Once cooked add the salt bring to boil and keep aside.

Grind coconut, green chilli and cumin seeds with a little curd/yogurt to a thick smooth paste.

Now take the pan in which the pineapple is cooked - add the coconut paste and cook for another 4/5 minutes on low flame.If the Pineapple is not sweet – then at this stage you can add the jaggery and mix well.

Whisk the thick curd without lumps and add this to the pineapple mixture and heat it slightly on very low flame. Let it boil for 2-3 mins. Once done remove from fire.

Heat coconut oil in a pan, add mustard seeds, when it splutters, add fenugreek seeds, red chillies and curry leaves. Saute for a second and add the seasoning to the pineapple pulissery.

A side dish that goes well with Sambhar, Rasakalan…..

Note : Adding ½ cup of Pineapple juice also adds flavor to this Pulissery.

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RUSSIAN SALAD

Posted on by Lakshmi Vasanth

RUSSIAN SALAD

Ingredients : Potato – 1 cup

                     Carrot – 1 cup

                     Corn – 1 ½ cup

                     Peas – 1 cup

                     Elbow Pasta – 2cups

                     Pineapple- 1cup

                    Apple – 1cup

                    Sugar -2 tsp

                    Salt- ½ tsp

                    Mayonnaise – 1tblsp

                    Cream – 2tblsp

                    Mustard Paste – ½ tsp (optional)

                    Crushed Pepper -1tsp

Method : Cut the Potato, Carrot in to 1cm square cubes and boil them. Boil and cook / Steam the Corn and Green Peas.

Peel the skin of pineapple and apple and Cut them also into small cubes. Cook also the Elbow paste well in salted water.

Drain the Veggies / Pasta . Cool the Veggies / pasta / Fruits in the fridge. 

Take a bowl add the all the veggies/pasta/fruits. To this add the crushed pepper, Mustard Paste.

In a small bowl mix mayonnaise with sugar well. Now add this to the veggie fruit mixture. Mix well. Finally add the Cream and mix well. See that all the fruits/pasta/veggies are coated well. 

Cool and refreshing Russian Salad is ready. 

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