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Melagu Vadai

Posted on by Lakshmi Vasanth

Melagu Vadai
Melagu VadaiMelagu Vadai

Ingredients : Urad dal white – 1 glass

                      Rice Flour – 4 tsp

                      Butter – 2 tblsp

                      Pepper – 2 tsp

                      Jeera - 2 tea spoons

                      Curry Leaves- 8/10 strands

                      Salt to taste

                      Oil - for frying

Method :  Make a course pd of Pepper, jeera and Curry Leaves keep aside. Soak the urad dal in water for 1 hr. Remove the water and spread the dal in cotton cloth. Allow it to dry for an hour or two.

Now divide into 2 portions the dal and add one portion of dal in the mixie  to this add 1 tblsp of butter  grind it. Donot add water. Grind  a course mixture . Same way grind , rest of the dal also.

To this mixture add the pepper , jeera pd, Curry leaves, Rice flour , salt and mix well .Heat oil in a kadai.  Apply oil in the hands as the batter will be very sticky. Make small balls of the batter and keep them ready. Now take a ball   apply oil and press to thin vadai in  plastic paper  and make a hole in middle .

Deep fry these vadas in oil. Keep oil on a Medium flame. You can put 6-8 vadas together. Flip over and remove when they are light  brown.  Can be kept for 2-3 weeks in air tight container

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Cauliflower Potato Kara Kari

Posted on by Lakshmi Vasanth

Cauliflower Potato Kara Kari

Ingredients : Cauliflower – 250 gms

                      Potato- 2 nos

                      Carrot – 1 no

                      Sugar – 1tsp

                      Hing ½ tsp

                      Oil – 3 tsp

                      Mustard Seeds – 1 tsp

                      Urad Dal -1 tsp

                      Curry Leaves, Coriander Leaves

For Kari Podi - Channa Dal – 1tblsp

                       Coriander seeds -1tblsp

                       Red Chillies – 4 nos

Method : Cut the Cauliflower in to small florets . Cut Potato /Carrot in to small cubes.

Take a Pan add Water, Turmeric pd and now add all the veggies cut- Cauliflower, potato,Carrot. Cover and allow to cook. When half cooked add salt and mix well . Once cooked - drain in a stainer and keep aside.

In another pan add the Channa Dal, Coriander seeds,Red Chillies. Dry roast them till you get a nice smell. Donot brown them. Remove and cool it. Now put it in a blender and grind it to a coarse powder. Kari Podi is ready.

Take a pan add oil put the Mustard seed and let it flutter then add Urad dal, and let it become light brown. Add the Cooked vegetables. Give a good mix . Now add the Kari Podi, Curry leaves , Sugar and mix well and keep the fire in a low flame. Let it cook for 5 mins . Give a mix every 2 mins. Lastly add the Hing and coriander leaves. And give last stir.

Hot Spicy Cauliflower Potato Kara Kari is ready.

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Coconut Rice

Posted on by Lakshmi Vasanth

Coconut Rice

Ingredients : Cooked Rice – 1 glass

                      Fresh Coconut scrapped – 1cup

                      Green Chillies – 5 nos

                      Mustard Seeds – 2tsp

                      Urad Dal- 2 tsp

                      Channa Dal – 2 tsp

                      Groundnuts – 1/4 cup

                      Cashew nuts – 5 nos

                      Curry Leaves

                      Hing – 1 tsp

                      Coconut oil – 1 tsp

                      Til Oil – 2tblsp

                      Cooking Oil – 3tblsp

                      Salt to taste

 

Method : Take oil in a pan add Mustard seeds, Urad Dal, Channa Dal, Groundnuts, Cashewnuts and let them fry till the mustard seeds pops and all the dals are light brown colour.

Finely chop the Green Chilles.

Now add this to the pan with CurryLeaves. Give a mix. Now add the Coconut scrapped, with Salt, Hing and mix well. Keep the fire in low flame.

Lastly add the coconut oil. It will Give a nice aroma. Give a final stir for 2 mins and remove from fire 

Note : If you are going to eat immediately donot brown the Coconut. It gives a very good taste to the Coconut Rice.

If going to take to travel then you can brown the Coconut

Now add the cooked rice to this and mix well. At this stage add the Til oil and mix well . Til oil is important to keep the Coconut rice moist and soft.

Hot Coconut rice is ready. Serve with Papads/ Vadams/ Chips

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COCONUT BURFI

Posted on by Lakshmi Vasanth

COCONUT BURFI
COCONUT BURFICOCONUT BURFI

Ingredients : Fresh Coconut scraped – 2 glass

                     Milk powder – 2tblsp

                     Rawa – 1 tblsp

                     Sugar – 1 ½ glass

                     Elaichi – 8 nos

                     Cashew / Almonds – 15 nos

                     Kismis – 10/15 nos

                     Ghee – 3 tsp

 

Method : Take a pan add the rawa and dry roast it till a nice smell comes. Keep aside in a plate.

In a blender take 2/3 tsp of sugar add the elaichi and blend well and keep aside.

Finely chop the Cashew and Almonds. Keep kismis fried in Ghee aside.

Take 2 glass of Scrapped Fresh Coconut in a vessel. Now to this add the Milk Powder and mix well and keep aside.

Take another pan add the sugar and water – till the sugar in immersed fully. Allow to boil. If any impurities you can remove it. Then allow to boil till you get a one string consistency. Now lower the heat and add the mixture of coconut,milk powder,Cashew and Almonds. Mix well. Now increase the heat and keep stirring. Keep stirring without a miss.

You will see the water will start evaporating . At this stage add the Elaichi powder and mix well. While mixing …. For 5 more mins …. you will see the below mixture frothing… then realize it is time to remove .

At this stage lower the heat and add the rawa and mix well this will absorb the extra any water content and give a nice ball of coconut burfi. Add the kismis also and mix well .

Increase the heat and give a last stir nicely and transfer it to a plate greased well with ghee .Add a dollop of ghee and give a pat and flatten it all over the plate. Cool it for ½ hr and cut it into required shape.

Can be stored for atleast 1 week.

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SAMBHAR POWDER

Posted on by Lakshmi Vasanth

SAMBHAR POWDER
SAMBHAR POWDER

Ingredients : Methi seeds– 2 tblsp

                     Tur dal – 2 tblsp

                      Pepper – 2 tblsp 

                     Coriander Seeds - 2 cups

                     Turmeric pd - 1/2 cup

                     Chilli pd - 1 1/2 cup

                      Hing - 1 inch block

 

Method : Dry roast Methi, Turdal, Pepper together in a Pan till they are just heated and a nice smell comes. Keep aside in a bowl.

Same way also dry roast the Coriander Seeds also lightly so that the colour does not change .

Transfer it in a bowl and let it cool.

In a blender first add the Methi seeds, Turdal, Pepper. Grind it to a fine powder. Now seive it down. Collect the powder and measure it in a cup. It should be 1 CUP.

Now grind the Coriander seeds also to a fine powder. Seive it also . Now meaure the powder . It should measure to 2 CUPS.

Now take a large bowl add the Methi seeds, Turdal, Pepper pd, Then add the Coriander pd, Turmeric pd, Chilli pd and mix well nicely. Keep it in an Air tight container with a block of Hing in it to have a good aroma. 

To make Sambhar for 4 persons your need to put just 1 tsp of the powder. 

 

Measurement - 

Coriander seeds pd – 2 cups

Methi seeds/Pepper/TurDal (all together in powderform ) - 1 cup

Chilli pd – 1 1/2 cup

Turmeric pd – ½ cup

Hing – keep one block in Sambhar pd to keep the aroma.

 

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AAPAM

Posted on by Lakshmi Vasanth

AAPAM
AAPAM

Ingredients : ParBoiled Rice – 1 glass

                     Sugar – 4 tsp

                     Salt – 1 tsp

                     Yeast – 1 tsp 

                     Cooked Rice – 1/2 glass

                     Oil- to grease the tawa.

Method : Soak the Parboiled rice for 6/8 hrs. Grind it in the wet grinder to smooth batter.

In a blender add the cooked rice, Salt, sugar, yeast , 1 cup water and give a blend to a smooth paste.

Now add this paste to the rice batter. Mix well .

Keep it in a large bowl or vessel as it will rise 2/3 times.

Donot add water . Let it be a thick batter as after fermenting it will leave some water. Then we can add the required water seeing the consistency. Now allow it to ferment for 4/5 hrs.

You will see after 4/5 hrs the batter has risen nearly 2/3 times.You will see lot of bubbles also.Now with a ladle mix well.

You can use a normal Tawa or Aapam Chati or Aapam kadai is available. I use tawa.

Heat the Tawa and grease it with oil. Now add 1 ladle of the rice batter and spread it. Close the   tawa with   a lid so   that   the batter gets cooked.

After 30secs - 1 min open the lid and see if the colour has changed and you will see lot of holes as in the above picture then drizzle a tsp of oil all over the Aapam and leave it to cook for 1 min. Donot flip the aapam.

If you want crispy let it be in the tawa for 30 sec more. You will see light brown colour on ends. It means the Aapam is cooked and can be removed.

Hot Aapam can be eaten with Stew, or any spicy gravy. Can also break an raw egg over the appam and cook it … very nutrious.

As we are adding Yeast it is very good for children and very filling even if they eat 1 no.

 

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VEG KOLHAPURI

Posted on by Lakshmi Vasanth

VEG KOLHAPURI
VEG KOLHAPURI

Ingredients :Onion - 2 nos 

                     Tomatoes- 1 no

                      Cashews – 10 nos

                      Garlic - 10 pods

                      Ginger – 2 tsp

                      Mix Veggies ( Potato, Cauliflower, Carrot, French Beans ) – 4 cups

                      Green peas – ¼ cup

                      Capsicum – ½ cup

                      Paneer cubed- ¼ cup

                      Red chilli powder – 1 tsp

                      Dhania pd – 1 tsp

                      Garam Masala – 1 tsp

                      Turmeric pd – ½ tsp

                      Kasuri Methi – 1 tsp

                      Cumin seeds- 1 tsp

                      Cinnamon – 2 strands

                      Badi Elaichi – 1 no

                      Small Elaichi – 3 nos

                      Butter – 1 tblsp – garnishing (optional)

                      Oil for Deep Frying

                      Fresh cream – 1 tblsp

                      Sugar - 2 tsp

 

Method : Soak the cashew in warm water. Cut the veggies in to 1 cm cubes.

Keep oil for frying. Now in batches fry first the Cauliflower, Potato very light brown. Now put the carrot and French beans and just fry for 1 min and remove. Same with Paneer. Drain the oil well and keep all the veggies aside.

In a blender add the onion, garlic, ginger , small elaichi . Give a blend. Just a coarse paste. Keep aside in a bowl

In the same blender add the tomato and cashew and make a smooth paste.

In a pan take 1 tbsp oil add cumin seeds and let it splutter then add cinnamon, Badi elaichi and sauté for 30 seconds .

Then add the onion  paste  with a tsp  of sugar and fry well till it turns light brown . Now add the tomato /cashew paste to this and sauté well.

Add Chilli pd, Dhania pd, Turmeric pd , salt and cook till oil comes out.

Now add the fried veggies and Green peas and mix well add water – 1 cup close with lid and allow to cook .Lastly add the Capsicum, Paneer and Let the water evaporate. Now add Garam masala, Kasuri methi, sugar(1tsp) . Mix well.

The Veg Kolhapuri Gravy is thick one. Finally before removing from fire Add the Fresh cream . While serving add a dollop of Butter.

Goes well with Roti, Naan, Parotta.

 

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