Food recipes
Coconut Milk Pulav
Coconut Milk Pulav
Ingredients:
Coconut Milk (15 oz. Can) - 1, Basmati Rice - 2 cups, Carrots medium sized - 2, Beans - 10 to 15, Grean Peas -
1/4 cup, Cinnamon sticks - 1 or 2, Cloves - 2, Coriander leaves - 7 to 8 stems, salt to taste, veg. Oil or butter - 10 tea spoons.
Clean and Soak the rice in hot water for 10 to 15 mints.First put the cooking oil. when oil heats add the cinnamon sticks and
cloves. Add the Vegetables (except peas) and fry for some time. Then add the masala paste, salt and fry for some more
time. Also add green peas and Coriander leaves and fry. Now pour the Coconut milk and add water for the rest. ( Rice and
Water should be in 1 : 11/2 proportion ). Let this mixture boil nicely. Finally add the rice and cover it. Make the flame low
and keep for 20 mints. Open it and mix the cooked pulav gently. Garnish with few fresh coriander leaves
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267. Tomato pickle
Cut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and salt.Grind it in a blender to make it
into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek seeds, and
asafoetida(perungayam).When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until
it becomes a thick paste.This will taste great with curd rice.
268. Lime pickle
Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2
spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the
poickle and mix.Store in refrigerator.
269. Ginger Pickle
Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida.Add
grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.
270. Tamarind pickle (Pulikkachal)
coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal
and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now
add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.
271. Maavadu (Tender mango pickle)
Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch into a thick paste.Wash the tender
mangoes and spread the ground paste on it.
272. Aavakkai (Mango pickle)
sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
273. Gonkura Thokku
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds,
fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.
274. Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add this to thick curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add salt, coconut pieces,
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black whole peppers, and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the
sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Drop this carefuly into boiling
oil and fry till it turns golden brown.
275. Cabbage Vadai
Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn over until
golden brown in colour and it is fully cooked…
276. Urud Vadai (Medhu vadai)
Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green
chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.
277. Dal Vadai (Aama vadai)
Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red peppers and salt
in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet
of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.
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278. Mangalore bonda
Mix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt - 1/2 tsp. Add
buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil.
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279. Rawa Kichadi
Vegetables - Beans, carrots, onions
Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. Pour 3 teaspoons of
oil in a fry pan and add mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.Add a
pinch of asafoetida. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is
absorbed and it becomes thick (fully cooked).
280. Rice Uppuma
Rice rawa - 1 cup, water - 3 cups ,
In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida.
Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it comes to boil, add 1 cup of rice rawa and
stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee while serving.
281. Aval uppuma
Soak 200 g of aval in water for 1/2 hour.Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds. When it pops, add 1 tsp urud
dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt. Drain the water from the aval and add it to the pan
and fry. You can mix curd with soaked aval if you like.
282. VenPongal
Mix rice and moong dal in the ratio 1:1.Add 3 times water and steam until it is overcooked.Cut green chillies and ginger
into fine pieces.Take some ghee in a fry pan and add whole black peppers, and cumun eeds.When the peppers burst add
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chillie and ginger pieces and a pinch of turmeric powder.Add some cashewnuts and remove the pan when the cashews are
roasted and begin to smell.Add this to cooked dal-rice.Add salt, curry leaves and mix well.Add some ghee while serving.
283. Sevai (Idiyappam)
Heat 4 cups of water in a vessel and bring it to boil. To this add 2 cups of rice flour(you may mix some sago with rice and
powder in a flour mill) and stir well so that it becomes thick paste. Add a pinch of salt and stir well. Using this flour in
omappodi achu, squeeze into the form of long threads on a plate. (you can use idli plates for this) and steam it in a large
vessel or a pressure cooker.
Now the sevai is ready . For serving follow the procedure for Error! Bookmark not defined. or Error! Bookmark not defined.,
using this preparation in the place of rice.
284. Morkkali
rice flour - 1 cup, water - 2 cups, sour curd or buttermilk - 1 cup
Mix the above well. Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd chillies(alternatively, use red whole
peppers), 1/4 tsp asafoetida, . Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.
Kaaradai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water to boil, and
add the roasted cowgram , coconut pieces(cut into very small pieces) and 1/2 tsp salt.When they are cooked, add the rawa
and stir into a paste. Flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
285. Masala Dosai
Par Boiled rice - 2
Raw rice - 2
Urud Dal - 1/2
Fenugreek seeds - little
Rinse the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps) into a very
fine flour.Add salt and keep it aside (to get sour)for 12 hours.
Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a
round shape.Turn it over so that both sides are cooked well.When it is almost cooked spread a teaspoon of Error!
Bookmark not defined. over it.Place some Error! Bookmark not defined. and roll the dosai on both sides and move it to a
plate.
286. Uthappam
Par boiled rice - 4 cups, Urud dal -1/2 cup, fenugreek seeds - 2 tsp
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour.
Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it
should be thick than a normal dosa). When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove
when fully cooked.
Side dish -Error! Bookmark not defined., curd.
287. Maida dosai
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of rava.Add water and mix. Let it be more thin than normal dosai.To
this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add ome splattered mustard seeds. Make
dosas as described in Error! Bookmark not defined., but make the dosas more thick.
The same procedure can be followed with wheat flour instead of maida
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288. Rava dosai
Slightly roast rawa in a dry pan. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Add
chopped green chillies, chopped onions, curry leaves, cumin seeds and make dosas as described in Error! Bookmark not
defined..
289. Laddu
Prepare Error! Bookmark not defined..Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Drop the
boondis into the sugar syrup and mix well.Roast some cashews and raisins in ghee and add it to the mix. Also add a feww
cardomoms and kalkandu and mix well. Wait until the mixture cools down to a temperature where the hand can withstand
the heat. Now make into even balls by pressing lightly with hand. Allow to cool.
Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this
flour.
290. Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this
flour.
291. Sakkarai Pongal
Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take vellam (amount should be 2/3
of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to
the mixture and stir well.Add some extra ghee while serving.
292. Jilebi
Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.
Soak urud dal for 1/2 hour and grind it into a thin soft paste. Pour this paste in a thick plastic cover and make a small hole
at its bottom corner.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully
cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.
293. Kozhukkattai
Outer cover:
Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Cover and
keep aside for 1/2 hour.Then take even sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave for 5 min.Heat this mixture in low heat
with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering flour.Place these in a plate and steam in a
pressure cooker or a large vessel until fully cooked.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it
tghick by heating in low heat for a little while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat
shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around
it.Turn over until both sides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly
roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into
even sized balls and roll in the form of pooris or chappathis.
Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape. Deep fry this
in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes- a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple
Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this,
add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one
in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp
turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully
until you get 4-5 whistles.
To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described
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Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the
roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add
the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in
idli plates and cook.
301. Chole
Ingredient
· 1 teacup kabuli channas
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· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes.
· Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste
Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
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½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal
Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and
vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2” apart.
Bake at 350 F for 8 min.
304. Kunuku
Ingredients:
Coconut Milk (15 oz. Can) - 1, Basmati Rice - 2 cups, Carrots medium sized - 2, Beans - 10 to 15, Grean Peas -
1/4 cup, Cinnamon sticks - 1 or 2, Cloves - 2, Coriander leaves - 7 to 8 stems, salt to taste, veg. Oil or butter - 10 tea spoons.
Clean and Soak the rice in hot water for 10 to 15 mints.First put the cooking oil. when oil heats add the cinnamon sticks and
cloves. Add the Vegetables (except peas) and fry for some time. Then add the masala paste, salt and fry for some more
time. Also add green peas and Coriander leaves and fry. Now pour the Coconut milk and add water for the rest. ( Rice and
Water should be in 1 : 11/2 proportion ). Let this mixture boil nicely. Finally add the rice and cover it. Make the flame low
and keep for 20 mints. Open it and mix the cooked pulav gently. Garnish with few fresh coriander leaves
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267. Tomato pickle
Cut the tomatoes into large pieces.Add red chilli powder,a small piece of tamarind and salt.Grind it in a blender to make it
into a thick juice.Pout 5 teaspoons of oil in a frypan.Add mustard seeds,fenugreek seeds, and
asafoetida(perungayam).When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until
it becomes a thick paste.This will taste great with curd rice.
268. Lime pickle
Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2
spoon and mix well.
Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the
poickle and mix.Store in refrigerator.
269. Ginger Pickle
Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida.Add
grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.
270. Tamarind pickle (Pulikkachal)
coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal
and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now
add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.
271. Maavadu (Tender mango pickle)
Grind mustard seeds, crystalline salt, whole red peppers and turmeric poweder- a pinch into a thick paste.Wash the tender
mangoes and spread the ground paste on it.
272. Aavakkai (Mango pickle)
sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
273. Gonkura Thokku
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds,
fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie
powder and cook until it becomes a non-sticky paste.
274. Curd Vadai
Grind some grated coconut and green chillies into a thick paste.Add this to thick curd and keep it aside.
Rinse the required amount of urud dal(black gram) for about 1 1/2 hours.Grind into a thick paste. Add salt, coconut pieces,
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black whole peppers, and asafoetida.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the
sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.Drop this carefuly into boiling
oil and fry till it turns golden brown.
275. Cabbage Vadai
Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn over until
golden brown in colour and it is fully cooked…
276. Urud Vadai (Medhu vadai)
Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green
chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.
277. Dal Vadai (Aama vadai)
Soak 200 g of gram dal, 200 g of toor dal, 6-8 tsp of urud dal for an hour.Grind 3 green chillies, 3 whole red peppers and salt
in a blender.Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet
of paper and pat it to flatten it a little. Then drop them in boiling oil. Turn over both sides until fully cooked.
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278. Mangalore bonda
Mix 2 cups maida and 1 cup rice flour. To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt - 1/2 tsp. Add
buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). Deep fry in oil.
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279. Rawa Kichadi
Vegetables - Beans, carrots, onions
Cut the vegetables into fine pieces. Take 1 cup of rawa and lightly roast without oil to make it crisp. Pour 3 teaspoons of
oil in a fry pan and add mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.Add a
pinch of asafoetida. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is
absorbed and it becomes thick (fully cooked).
280. Rice Uppuma
Rice rawa - 1 cup, water - 3 cups ,
In a pan, heat 6 tsp of oil and add 1/2 tsp mustard seeds, 1 tsp urud dal, 1 tsp gram dal, 3 red chillies, a pich of asafoetida.
Then add 6 tsp grated coconut and fry lightly.Now add 3 cups water and when it comes to boil, add 1 cup of rice rawa and
stir well until it becomes somewhat powdery and soft. Add a bunch of curry leaves. Add 2 tsp of ghee while serving.
281. Aval uppuma
Soak 200 g of aval in water for 1/2 hour.Heat 4 tsp of oil in a pan, add 1/2 tsp mustard seeds. When it pops, add 1 tsp urud
dal, 1/2 tsp whole black peppers, 1/2 tsp cumin seeds and 1/4 tsp salt. Drain the water from the aval and add it to the pan
and fry. You can mix curd with soaked aval if you like.
282. VenPongal
Mix rice and moong dal in the ratio 1:1.Add 3 times water and steam until it is overcooked.Cut green chillies and ginger
into fine pieces.Take some ghee in a fry pan and add whole black peppers, and cumun eeds.When the peppers burst add
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chillie and ginger pieces and a pinch of turmeric powder.Add some cashewnuts and remove the pan when the cashews are
roasted and begin to smell.Add this to cooked dal-rice.Add salt, curry leaves and mix well.Add some ghee while serving.
283. Sevai (Idiyappam)
Heat 4 cups of water in a vessel and bring it to boil. To this add 2 cups of rice flour(you may mix some sago with rice and
powder in a flour mill) and stir well so that it becomes thick paste. Add a pinch of salt and stir well. Using this flour in
omappodi achu, squeeze into the form of long threads on a plate. (you can use idli plates for this) and steam it in a large
vessel or a pressure cooker.
Now the sevai is ready . For serving follow the procedure for Error! Bookmark not defined. or Error! Bookmark not defined.,
using this preparation in the place of rice.
284. Morkkali
rice flour - 1 cup, water - 2 cups, sour curd or buttermilk - 1 cup
Mix the above well. Heat 2 tsp of oil add mustard seeds, when it splutters, add 2 curd chillies(alternatively, use red whole
peppers), 1/4 tsp asafoetida, . Now add the liquid to this and stir well iuntil it becomes thick and non-sticky.
Kaaradai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water to boil, and
add the roasted cowgram , coconut pieces(cut into very small pieces) and 1/2 tsp salt.When they are cooked, add the rawa
and stir into a paste. Flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
285. Masala Dosai
Par Boiled rice - 2
Raw rice - 2
Urud Dal - 1/2
Fenugreek seeds - little
Rinse the above ingredients in water for about 2-3 hours.Then grind in a blender (with adding water in steps) into a very
fine flour.Add salt and keep it aside (to get sour)for 12 hours.
Heat the pan and spread a drop of oil on it.When the pan is fully heated, take some flour and spread it on the pan into a
round shape.Turn it over so that both sides are cooked well.When it is almost cooked spread a teaspoon of Error!
Bookmark not defined. over it.Place some Error! Bookmark not defined. and roll the dosai on both sides and move it to a
plate.
286. Uthappam
Par boiled rice - 4 cups, Urud dal -1/2 cup, fenugreek seeds - 2 tsp
Soak the above in water for about 4 - 5 hours and grind into a fine flour. Leave it for about 8 hours to become sour.
Heat a dosa tawa and spread a tsp of oil over it. When it becomes hot enough, place a laddle of flour and spread on it(it
should be thick than a normal dosa). When it is cokked on one side, turn over, add a tsp of oil all over its edge and remove
when fully cooked.
Side dish -Error! Bookmark not defined., curd.
287. Maida dosai
Mix maida:rice four in the ratio 2:1. Add about 2 tsp of rava.Add water and mix. Let it be more thin than normal dosai.To
this add chopped green chillies, few cumin seeds, salt to taste(about 1 tsp). Add ome splattered mustard seeds. Make
dosas as described in Error! Bookmark not defined., but make the dosas more thick.
The same procedure can be followed with wheat flour instead of maida
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288. Rava dosai
Slightly roast rawa in a dry pan. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency. Add
chopped green chillies, chopped onions, curry leaves, cumin seeds and make dosas as described in Error! Bookmark not
defined..
289. Laddu
Prepare Error! Bookmark not defined..Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes. Drop the
boondis into the sugar syrup and mix well.Roast some cashews and raisins in ghee and add it to the mix. Also add a feww
cardomoms and kalkandu and mix well. Wait until the mixture cools down to a temperature where the hand can withstand
the heat. Now make into even balls by pressing lightly with hand. Allow to cool.
Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this
flour.
290. Rava laddu (Ravaalaadu)
white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this
flour.
291. Sakkarai Pongal
Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and steam in pressure cooker.Take vellam (amount should be 2/3
of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part
of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, grated coconut in ghee and add this to
the mixture and stir well.Add some extra ghee while serving.
292. Jilebi
Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick.
Soak urud dal for 1/2 hour and grind it into a thin soft paste. Pour this paste in a thick plastic cover and make a small hole
at its bottom corner.Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully
cooked.Remove this from oil and drop into sugar syrup for 2 minutes and then remove.
293. Kozhukkattai
Outer cover:
Rice flour - 1, water 1
Heat water to boil.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Cover and
keep aside for 1/2 hour.Then take even sized balls of this and shape it into a hollow hemisphere.
Inner stuffing(Poornam): Mix 1 cup grated coconut, 1 cup powdered jaggery, leave for 5 min.Heat this mixture in low heat
with constant stirring
Stuff the poornam in the hemisphere and close it by extending the covering flour.Place these in a plate and steam in a
pressure cooker or a large vessel until fully cooked.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it
tghick by heating in low heat for a little while. Make this into round balls.
Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat
shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around
it.Turn over until both sides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly
roasted in a little ghee) into a powder.
Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into
even sized balls and roll in the form of pooris or chappathis.
Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi-circular in shape. Deep fry this
in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes- a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple
Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying
Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this,
add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one
in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp
turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully
until you get 4-5 whistles.
To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described
in Error! Bookmark not defined.
Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the
roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add
the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in
idli plates and cook.
301. Chole
Ingredient
· 1 teacup kabuli channas
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· 2 chopped onions
· 2 potatoes
· 2 tomatoes
· 2 tablespoons dhana-jira powder
· 2 tablespoons chilli powder
· 1 tablespoon amchur power
· 1 tablespoon garam masala
· ½ teaspoon soda bi-carb
· ½ teaspoon black pepper powder
· 3 tablespoons ghee
· salt to taste
· Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure
· Soak the channas for at least 6 hours
· Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
· Cut the potatoes and tomatoes into big pieces
· Heat the ghee in a vessel and fry the potatoes until soft
· Remove the potatoes. In the same ghee add the onions and cook for a little time.
· Add the dhana-jira and chilli powder and fry again.
· Add the boiled channas and salt.
· After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
· Add the potatoes and tomatoes and cook for 2 minutes.
· Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste
Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour
½ tsp salt
¼ tsp baking soda
½ cup softened margarine
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½ cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla extract
¼ cup walnuts
1 tbsp orange rind
1 ½ cup quick cooking oatmeal
Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and
vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2” apart.
Bake at 350 F for 8 min.
304. Kunuku
Printed from https://recipe.bluelayer.org/recipe/62478/coconut-milk-pulav