Monday, January 31, 2011

Kulfi Ice

Ingredients
Sweetened Condensed Milk : 200 ml
Milk : 1/2 litre (500 ml)
Sugar : 4 tsp
Corn flour : 3 tsp
Badam : 12
Cashew : 6

To Make Kulfi Ice
  • Grind the Badam, Cashew, Sugar, Cardamom coarsely 
  • Take 5 tsp of milk and mix corn flour to it, with out lumps and keep it aside
  • Mix the Condensed milk to 400 ml of milk pour them on to a wide pan
  • Heat this mixture till it boils 
  • Keep the flame in low
  • Add corn flour mix little by little and mix it well with milk in the pan 
  • Make sure to mix again before adding to the pan, corn flour may settled in the bottom
  • Now add the cordomom, sugar, badam, cashew mix to the pan and stir well
  • The milk in the pan starts to thicken in a minute
  • Let the milk get thicken for 2 minutes 
  • Remove the pan from flame and cool it down
  • Pour the cooled down mixture to the Kulfi moulds 
  • Freeze them over night
  • When you want to serve carefully remove the lid of mould and serve it
If yo don't have a kulfi moulds, can use box an freeze it

Vendhaya Kuzhambu

Ingredients
Big Onion : 1/2 (Small peices) or Pearl Onion : 12
Tomato :1/2
Fenugreek seeds (Vendayam) : 1/2 tsp
Tamarind : 1 lemon size
Red chili powder : 1 tsp
Sesame oil : 3 tsp
Mustard : 1/2 tsp
Curry Leaves : 10

To Make Dry Roasted Powder
Chana dal : 3 tsp
Coriander seeds : 2 tsp
Cumin seeds : 1/2 tsp
Dry Red chili : 4
Fenugreek seeds : 1/4 tsp

To Make Vendhaya Kuzhambu
  • Heat the oil in pan and fry the ingredients mentioned for dry roasted powder till they turn golden brown
  • After roasting cool them down an make it as powder
  • Add 2 tsp onion and half tomato with grinded powder and make it as fine paste
  • If required can add little water to bring it to fine paste
  • Heat the sesame oil in pan and add mustard, curry leaves
  • Add onion and fry till they turn translucent 
  • Add grinded paste to the onion and fry them for a minute by stirring
  • Add 1 cup of tamarind water and salt to taste and stir well
  • Add red chili powder and 1 cup of water
  • Let it boil for few minutes 
  • Switch it off after 5 minutes 
  • Serve it hot with Rice, Idly, Dosa

Thursday, January 27, 2011

Baby Aloo Curry

Ingredients 

Baby Aloo's : 7( Boiled, Cut in 2 pieces)
Capsicum : 1/2 (Cut in to square shape)
Big Onion : 1 medium size (Cut in to Square shape)
Tomato : 1 (Cut in to square shape)
Curd : 5 tsp
Red chili powder : 1 tsp
Block pepper : 1 tsp
Cumin Powder : 1 tsp
Cumin seeds (jeera) : 1/2 tsp

To Make Baby Aloo curry
  • Marinate the boiled Aloo's with Curd, red chili powder, cumin powder, block pepper, salt for 1/2hr
  • Heat the oil add jeera and Onion fry it until becomes golden brown
  • Add tomato and capsicum and fry it for 5 minutes
  • Add little cumin powder and little water
  • Mix it well, Add little salt
  • Add marinated Aloo's with this and mix it well
  • Switch it off after raw smell went off (10 minutes)


Wednesday, January 26, 2011

Paani Poori

Ingredients
Poori
To Make Paani
Mint leaves paste : 2 tsp
Coriander leaves paste  : 2tsp
Tamarind paste : 1 tsp
Jaggery powder : 2 tsp
Salt : 1/2 tsp
Garam masala : 1/2 tsp
Red chili powder : 1/4 tsp
Chat masala : 1 tsp
Water : 2 Cups (Cold water)

To Make Potato Masala

Boiled Potato : 2
Carrot : 1/2
Beans : 5
Red chilli powder : 2 tsp
Salt : 1/4 tsp

To Make Paani Poori
  • Mix all the ingredients as i mentioned for Paani  in  cold water an keep it aside
Paani
  • Boil the potato and smash it and keep it aside
  • Heat the oil in kadai add mustard seeds and urud dal, then add onion and fry it
  • After onion turned to golden brown add tomato and fry it.
  • Add carrot and beans and fry it for 5 minutes
  • Add boiled potato to it
  • Add Red chilli powder, salt and mix it well. If required add little water
  • Once everything is ready switch off an keep it aside.  
  • Potato Masala
  • Take one puri, make little hole on the top 
  • Stuff the potato masala 
  • Add 2 to 3 tsp of paani in poori and serve it
  • Can serve this measurement of paani to 15 to 20 poori's

Wednesday, January 12, 2011

Chakkarai Pongal

Ingredients

Raw Rice : 1 cup
Toor dal : 1/4 cup
Jaggery : 1 1/4 cup(Powder)
Milk : 2 cups
Water : 2 cups
Ghee : 6 tsp
Cashew : 8
Dry grapes : 10
Cardamom : 2(Powder)

To Make Chakkarai Pongal
  • Wash the rice and soak it for 10 minutes
  • In Pressure cooker add Rice, Toor dal, Jaggery, Water, Milk
  • Switch off after 1 sound and 15 minutes
  • Keep the flame in low to medium
  • Heat the ghee in small fry pan 
  • Add cashew, cardamom and fry it 
  • Add dry grapes finally
  • When we add dry grapes in ghee it will bulges, Should take it out immediately from fire 
  • Mix it well with rice 
  • And serve it hot

Vadakari

     Ingredients
To Make Vadai
Bengal gram : 3/4 cup
Red chili powder : 1 tsp
Fennel seeds : 1 tsp
Turmeric powder : pinch
Salt : 1/2 tsp

To Make curry 
Mustard : 1 tsp
Urud dal : 1 tsp
Fennel seeds : tsp
Onion : 1 big onion (Chopped)
Garlic : 5 pods (Chopped)
Green chili : 3
Tomato : 1 (Chopped)
Red chili powder : 2 tsp
Dhania powder : 1 tsp
Salt : 1 tsp

To Make Vadakari
  • Soak the Bengal gram for 2 hours and grind it with red chili powder, salt, fennel seeds 
  • Grind it coarse (little roughly). while grinding should not add more water
  • Make it as round ball and Steam cook it (like Idly)
  • Heat the oil in pan add mustard, urud dal
  • Add Onion, green chili, garlic, fennel seeds
  • Add tomato fry it until becomes gravy
  • Add dhania powder, red chili powder, salt and mix it well
  • Add little water and close it with lid for 5 minutes
  • After that add boiled vada in the gravy
  • Close it with lid 
  • Switch it off after 5 minutes and garnish it with coriander leaves
  • Serve it hot with Idly, dosa, chapatti and Rice

Monday, January 3, 2011

Nethili Meen(Anchovies) Kuzhambu


Ingredients
Nethili meen (Anchovies) : 1/2 Lb
Big Onion : 1 (Small pieces) Or pearl onion : 25
Tomato : 2 (small pieces)
Garlic : 8
Curry leaves : little
Tamarind water : 1 cup
Red chili powder : 5 tsp
Coriander powder : 1 tsp
Fennel seeds : 1/2 tsp
Methi seeds (vendayam) : 1/2 tsp
Turmeric powder : pinch
Salt : 1 tsp
Lemon juice : 1 tsp

To Make Nethili Meen Kuzhambu
  • Wash and clean the fish 
  • Marinate the fish with red chili powder, salt, lemon juice, turmeric powder  
  • Keep it aside for 30minutes
  • Heat the oil in pan add fennel seeds, methi seeds,  curry leaves, Onion 
  • Cook the onion until becomes brown
  • Add garlic, tomato 
  • Fry it for 5 minutes
  • Add Tamarind water, red chili powder and mix it
  • Add coriander powder, salt, 3 cups of water and mix it well
  • Keep the flame in medium 
  • Close it with lid and cook it for 10 to 12 minutes 
  • Cook until raw smell goes off and water has to reduce an become gravy
  • Finally add the fish slowly and just bring it to boil 
  • Switch it off after fish has cooked 
  • Serve it hot with Idly, Dosa, Rice