Ingredients
Panneer : 125 gm
Maida : 250 gm
Sugar : 250 gm
Peppercorns : a little
Cardamom : a little
Ghee : as needed
Method
Grind panneer to a paste.
Powder cardamom and peppercorn.
Mix a cup of water with sugar in a vessel and heat on a low flame.
When the sugar dissolves, remove the vessel from the stove and let it cool.
Mix ground panneer, maida, cardamom powder, pepper powder and sugar syrup to a batter without lumps.
Heat ghee in a frying pan.
Add a spoonful of batter to ghee and fry the appams till they are golden.
Wednesday, July 28, 2010
Palaakottai Erisaeri
Ingredients
Palaakottai ( jackfruit seed ) : 30
Lime : ½
Coconut : ½
Green chilli : 3
Garlic : 3 pods
Cumin : 1 tsp
Mustard : 1 tsp
Turmeric powder : ½ tsp
Ghee : 2 tbsp
Dry red chilli : 1
Curry leaves : a little
Salt : as needed
Method
Peel skin of palaakottai and cut into two.
Boil with 2 cups of water.
Grate coconut.
Grind coconut with green chilli, garlic, cumin, salt to a paste.
When the palaakottai is cooked, add ground paste, turmeric powder and boil for 5 minutes.
Mash the contents well and remove the pan from the stove.
If needed add some water.
Add lime juice and stir well.
Heat ghee in a frying pan.
Add mustard, chilli, curry leaves and when mustard splutters transfer to the contents.
Serve erisaeri hot, with rice, poori and chappathi.
Puli Kuthi Upperi
Ingredients:
Raw Rice 50 grams.
Tamarind Size of a lime
Red Chillies Five or six as per the Spicy Tooth ( ahem...like sweet tooth).
Asafoetida A small piece.
Turmeric powder, Salt.
Sesame seeds & Mustard for garnishing.
Curry Leaves. A Pinch
Ladies Fingers. 5
Potatoes .2 big ones.
Brinjals 3.No:
Raw Banana 1No:
Method:
Cut all the vegetables into pieces(as for Sambar). Extract tamarind juice and add water, so that the extract is two to three inches above the vegetables. Add salt and turmeric powder and asafoetida and boil.
Meanwhile soak the rice in water for ,say, 15 minutes , drain and fry in a dry kadai. Add the chillies after a few seconds and stir & keep frying on low flame till the rice turns golden brown. Remove and powder in the blender coarsely.
Once the vegetables are done, remove from fire. Keep a big kadai or the Pressure cooker vessel on the flame. Add three teaspoons or more of Coconut oil. Add mustard seeds and subsequently the sesame seeds. Add curry leaves and pour the vegetable/tamarind gravy. Lower the flame. Stir well and add the powder. Make the flame very low and keep this closed. It will be ready in a few minutes.( If you want it like dry vegetable dish, add more powder). This will be like a gravy.
Remove from fire and add a spoon of coconut oil.
Presto ! The dish is ready.
The powder can be made well ahead and stored in dry bottles.
Raw Rice 50 grams.
Tamarind Size of a lime
Red Chillies Five or six as per the Spicy Tooth ( ahem...like sweet tooth).
Asafoetida A small piece.
Turmeric powder, Salt.
Sesame seeds & Mustard for garnishing.
Curry Leaves. A Pinch
Ladies Fingers. 5
Potatoes .2 big ones.
Brinjals 3.No:
Raw Banana 1No:
Method:
Cut all the vegetables into pieces(as for Sambar). Extract tamarind juice and add water, so that the extract is two to three inches above the vegetables. Add salt and turmeric powder and asafoetida and boil.
Meanwhile soak the rice in water for ,say, 15 minutes , drain and fry in a dry kadai. Add the chillies after a few seconds and stir & keep frying on low flame till the rice turns golden brown. Remove and powder in the blender coarsely.
Once the vegetables are done, remove from fire. Keep a big kadai or the Pressure cooker vessel on the flame. Add three teaspoons or more of Coconut oil. Add mustard seeds and subsequently the sesame seeds. Add curry leaves and pour the vegetable/tamarind gravy. Lower the flame. Stir well and add the powder. Make the flame very low and keep this closed. It will be ready in a few minutes.( If you want it like dry vegetable dish, add more powder). This will be like a gravy.
Remove from fire and add a spoon of coconut oil.
Presto ! The dish is ready.
The powder can be made well ahead and stored in dry bottles.
Koorkka Olathiyathu
Ingredients:-
Koorkka or Chinese Potato - 1 cup (Chopped into small pieces)
Onion - 2 or 3 (Medium)
Red chillies broken – 3 or 4
Garlic - 2 cloves
Curry leaves - few
Green Chillies - 1
Tumeric powder- a pinch
Grated Coconut - 1/2 cup
Salt to taste
Oil – 2 tsp
Method:-
Wash the koorkka properly and scrape the skin. Immerse it in water. Cut them into bit pieces. Take a pressure cooker add 1/4 cup of water along with the chopped koorkka, salt, tumeric powder and green chillies. Cook until its well done and then drain the water and keep the koorkka aside. Grind the onion, red chillies and garlic togther coarsely and keep them aside. Take a kadai or wide pan and heat the oil and add the crushed ingredients, curry leaves and grated coconut. Stir fry them for couple of mins and then add the cooked koorkka. Cook on medium flame for 10 mins until it turns dry. Serve hot with rice.
Koorkka or Chinese Potato - 1 cup (Chopped into small pieces)
Onion - 2 or 3 (Medium)
Red chillies broken – 3 or 4
Garlic - 2 cloves
Curry leaves - few
Green Chillies - 1
Tumeric powder- a pinch
Grated Coconut - 1/2 cup
Salt to taste
Oil – 2 tsp
Method:-
Wash the koorkka properly and scrape the skin. Immerse it in water. Cut them into bit pieces. Take a pressure cooker add 1/4 cup of water along with the chopped koorkka, salt, tumeric powder and green chillies. Cook until its well done and then drain the water and keep the koorkka aside. Grind the onion, red chillies and garlic togther coarsely and keep them aside. Take a kadai or wide pan and heat the oil and add the crushed ingredients, curry leaves and grated coconut. Stir fry them for couple of mins and then add the cooked koorkka. Cook on medium flame for 10 mins until it turns dry. Serve hot with rice.
Keerai Molakootal
Ingredients:
Spinach/Palak/keerai - 1 bunch (serving for 2 people)
Salt
Turmeric powder
Toor Dal - 1 cup (well cooked)
Grinding:
Coconut grated/powder - 1/2 cup
Red Chilli - 1
Milagu/Black Pepper- few
Cumin Seeds/Jeera- 1tsp
"Cumin Seeds and Black-pepper are two another healthy Ingredient"
Seasoning:
Mustard Seeds -1 tsp
Asafoetida Powder a pinch
Cumin seed - 1/2 tsp
Ulud dal - 1 tsp
Method:
Cut keerai finely, add salt, turmeric powder and sprinkle some water and cook keerai for few minutes and keep it aside. Now take the blender add the blending material (coconut, red chilli, black pepper and cumin seeds) and grind it to a paste and add little water to it so that the kootu would have a gravy effect. Now take a frying pan and do the seasoning (mustard seeds, asafoetida powder, Cumin seeds and Ulud dal). Note fry the Ulud dal well. Now add the cooked keerai, toor dal and the ground paste and saute well and cook it for few minutes. Keerai moolakootal is ready to be served with hot steamed rice/rasam rice/ rotis..
Thattukada Chicken Fry
IngredientsChicken drumsticks - 4
Ginger-Garlic paste - 1tsp
Coriander powder - 3/4tsp
Red chilli powder - 3/4tsp
Turmeric powder - 1/8tspGaram masala powder - 1/2tsp
Rice flour - 1/2tsp
Salt - to taste
Coconut oil - 1/2cup
Curry leaves - 2 to 3
sprigsGreen chillies - 5
Lemon - 1
Method1
.Clean the chicken drumsticks,Pat dry and make few slits on them
2.Make a paste of all the marinade ingredients using lime juice
3.Marinate the chicken for an hour atleast,refrigerated
4.Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides and drain exces on kitchen paper
5.In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)6.Garnish the fried chicken with lemon wedges,fried curry leaves & chillies...
Serve Hot....
Ginger-Garlic paste - 1tsp
Coriander powder - 3/4tsp
Red chilli powder - 3/4tsp
Turmeric powder - 1/8tspGaram masala powder - 1/2tsp
Rice flour - 1/2tsp
Salt - to taste
Coconut oil - 1/2cup
Curry leaves - 2 to 3
sprigsGreen chillies - 5
Lemon - 1
Method1
.Clean the chicken drumsticks,Pat dry and make few slits on them
2.Make a paste of all the marinade ingredients using lime juice
3.Marinate the chicken for an hour atleast,refrigerated
4.Heat the oil in a pan and fry the chicken in medium-low heat till brown on all sides and drain exces on kitchen paper
5.In the same oil deep fry curry leaves and slit green chillies(remove the seeds from the chillies to reduce heat)6.Garnish the fried chicken with lemon wedges,fried curry leaves & chillies...
Serve Hot....
DAL MUSHROOM
INGREDIENTS
Tuar dal-1/2 cup,ginger-garlic paste-1tbsp,1 green chilli chopped finely,coriander afew, 4 small mushroom soaked in cold water r 20 min then cut into small pieces,dry mango pwd-1/4 tsp,chilli pwd-1/2tsp,salt to taste,haldi pwd-1/4tsp,oil-1tbsp,currypatta-a few.coriander a few.,rai-1/4tsp,jeera-1/4tsp.
METHOD
1.Take cooker while boiling dal add mushroom with it and boil it.
2.Once dal is done keep it aside .
3.Take a kadai pour oil,add rai and jeera,ginger-garlic paste,green chilli,curry patta and sautee.
4.Add masalas' dry mango pwd,red chilli,haldi pwd,and salt and mix well.
5.Now add boiled dal with mushroom to this let it simmer r a while .
6.Garnish with coriander and serve with hot parathas or rice.
Tuar dal-1/2 cup,ginger-garlic paste-1tbsp,1 green chilli chopped finely,coriander afew, 4 small mushroom soaked in cold water r 20 min then cut into small pieces,dry mango pwd-1/4 tsp,chilli pwd-1/2tsp,salt to taste,haldi pwd-1/4tsp,oil-1tbsp,currypatta-a few.coriander a few.,rai-1/4tsp,jeera-1/4tsp.
METHOD
1.Take cooker while boiling dal add mushroom with it and boil it.
2.Once dal is done keep it aside .
3.Take a kadai pour oil,add rai and jeera,ginger-garlic paste,green chilli,curry patta and sautee.
4.Add masalas' dry mango pwd,red chilli,haldi pwd,and salt and mix well.
5.Now add boiled dal with mushroom to this let it simmer r a while .
6.Garnish with coriander and serve with hot parathas or rice.
DALIAKHICHDI
INGREDIENTS
1 cup dalia(half-broken wheat), moong dal-1 cup,1/2 carrot(cut into small peices),peas 1/2 cup,1 small onion cut finely,1 small tomato cut finely,1 greenchilli cut finely,currypatta a few,ginger -garlic paste(1 tbsp),ghee-2tsp,chilli pwd 1/2tsp, haldi pwd a pinch,salt to taste,water-6 cups
METHOD
1.Roast the dalia n a cooker til it turns slightly brown..take out from the cooker and keep it aside.
2.Pour ghee inside the cooker add ginger-garlic paste,currypatta,green chilli and saute.
3.Add the veggies add onion,tomato,peas and carrots and saute.
4.Add the masalas' haldi pwd,chilli pwd and salt and mix well.
5.Add water (6 cups) and moong dal and mix well close cooker ,after 3 to 4 whistles switch it off.
6.If the khichdi is too watery u can allow it to cook r one more whistle if it is too thick add 1 cup of water and let it boil some more.
7.Once done serve it with spicy pickle and papad.
1 cup dalia(half-broken wheat), moong dal-1 cup,1/2 carrot(cut into small peices),peas 1/2 cup,1 small onion cut finely,1 small tomato cut finely,1 greenchilli cut finely,currypatta a few,ginger -garlic paste(1 tbsp),ghee-2tsp,chilli pwd 1/2tsp, haldi pwd a pinch,salt to taste,water-6 cups
METHOD
1.Roast the dalia n a cooker til it turns slightly brown..take out from the cooker and keep it aside.
2.Pour ghee inside the cooker add ginger-garlic paste,currypatta,green chilli and saute.
3.Add the veggies add onion,tomato,peas and carrots and saute.
4.Add the masalas' haldi pwd,chilli pwd and salt and mix well.
5.Add water (6 cups) and moong dal and mix well close cooker ,after 3 to 4 whistles switch it off.
6.If the khichdi is too watery u can allow it to cook r one more whistle if it is too thick add 1 cup of water and let it boil some more.
7.Once done serve it with spicy pickle and papad.
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