December 18, 2014

Gooseberry Rice / Nellikkai Satham

This is healthy and yummy rice. 




Ingredients:
Goosebery / Nellikkai (grated)
¼ cup
Cooked Rice
1 cup
Salt
As required
To Temper

Oil
1 tbsp
Mustard Seeds
1/4 tesp
Urad Dal
½ tesp
Curry Leaves
1 spring
Red Chilly
2-3
Chana Dal
1 tbsp
Roaseted Groundnut
1 tbsp
Turmeric
½ tesp
Hing / Asafoetida
½ tesp

Procedure:
1. Wash and grate the gooseberry using the grater. Discard the seeds and eep it aside.
2. Heat oil in a pan, add mustard seeds, urad dal and wait for popping.
3. Then add the curry leaves, red chilly (split it into two halves), chana dal and ground nuts, fry for a min.
4. Now add the turmeric and hing, fry for few seconds. Then add grated gooseberry and fry till raw smell goes off. It will take 2-3 mins.
5. Add cooked rice and mix it gently. Gooseberry rice is ready to serve.

       Serve it with potato fry or papad.

December 14, 2014

Melting Moments - Coconut Cookies

This is an aromatic and crispy cookies recipe. Just as the name suggests, these cookies melt immediately in your mouth.





Ingredients:
Maida
1 cup
Vanaspathi or Butter
½ cup
Powdered Sugar
½ cup
Rose Essence
½ tesp
Baking Powder
½ tesp
As Required

Procedure:
1. Preheat the oven at 200o C for 10 mins.
2. Sieve the maida and baking powder together. Keep it aside.
3. Cream the butter or dalda with your palm on a flat surface or plate.
4.Then add powdered sugar and essence, mix them well.
5. Now add the maida mixture and knead a soft dough without adding anything like milk.
6. Make the dough into small gooseberry size balls.
7. Now roll all the balls over the desiccated coconut powder.
8. Now arrange the balls on the baking tray. Bake them at 180oC for 10-13 mins.
9. Take it out from oven and allow it to cool down. Serve it with tea.

         This is yummy evening time snack.
  


December 12, 2014

Homemade Desiccated Coconut

Desiccated coconut is a dried grated coconut or powdered coconut. We can use this in cookies, curries etc…This is easy to make at home, especially in India where you can get coconuts easily in the markets.



Ingredients:
Shredded Coconut or Fresh Coconut
1 Cup or 1

Procedure:
1. First is to get Shredded Coconut.  Take fresh coconut and open into half at its center. Use the coconut grater to grate the coconut or shred into small pieces.
2. Arrange the thin layer of the grated coconut on the baking tray. Ensure that it is widely spread and does not form clumps.
3. Preheat the oven at 200o C. Now keep the tray in the oven and bake for 12 minutes at minimum temperature (110 celsius).
4. Take it out from the oven and allow it to cool down. You can use at this stage itself or  powder it and use. If the powder is moist, then bake it again for 2 more minutes.


Now the Desiccated Coconut is ready to use. Store it in airtight container or zip-locked cover.

December 10, 2014

Cardamom Cookies






Ingredients:
Maida
1 ½ cup
Dalda (Vanaspathi) or Butter
100 gm
Granulated Sugar
¼ cup
Icing Sugar
½ cup
Cardamom Essence
½ tesp
Baking Powder
1 tesp



Procedure:
1. Preheat the oven for 200C for 10 mins.
2. Sieve the flour with baking powder and keep it aside.
3.Cream the dalda with your palm till it gets soft and fluffy.
4. Add cardamom essence, icing sugar and granulated sugar to the creamed fat and mix them well.
5. Add the flour and knead to a soft pliable dough.
6. Make a gooseberry side balls and press them between your palms.
7. Then arrange them on a baking tray and bake it for 10 – 15 mins at 1800 Celsius. No need the grease the baking tray.
8. Allow it to cool down and store it in air tight container for later use.
            
     Aromatic and yummy cardamom cookies are ready.

Note:
1. I used dalda, but you can use butter also.
2. Add any vanilla essence instead of cardamom essence.
3. Creaming the dalda is very important.
4. Granulated sugar gives the color and texture.

December 9, 2014

Mixed Millets Idli




Ingredients:
Kodo Millet / Varagu
1½ cup
Barnyard Millet / Kuthiraivali
11/2 cup
Little Millet / Saamai
1 cup
Urad Dal / Ulunthu
3/4 cup
Fenugreek seeds / Venthayam
1 tbs
Salt
As required

 Procedure:
1. Wash and soak urad dal and fenugreek seeds together for 2-3 hrs.
2. Wash and soak all millets together for 5 hrs.
3. Grind the urad dal into a smooth batter with sprinkle cold water.
4. Grind the millets into a paste.[not fine paste, 90% is enough]
5. Mix both the batter with salt and keep it for fermentation. This will take 6-8 hours.
6. After fermentation, the batter would have become fluffy. Mix well the batter with    ladle and use. Add water if necessary.
7. Now the millets idli batter is ready to use.  Use immediately or store it in a          refrigerator to avoid over-fermentation.
8. Grease the idli plates with oil and pour a ladle full of idly batter and steam cook for 10 mins.
9. Remove from the flame and allow it to cool down or apply water to the rear side of the plates.
10. Use spoon to scoop out the idli from the plate.           
11. If you are using the idli pot, drape the vessel with damp cloth and pour batter into the cups and steam cook for 10 min. Sprinkle water on the back side of the  cloth and then remove the idli.

Note:
You can mix the millets in any ratio. The mixture should come to 4 cups.

December 5, 2014

Foxtail Millet / Quiona / Thinai Appam -Thirukarthigai Deepam Recipe

Appam is usually made with rice but  Thinai is a special prasadam for lord muruga and is prepared as padayal for karthikai deepam. Thinai Appam is also healthy sweet which can be served as evening snack.



Ingredients:
Raw Rice /Pacharisi
½ cup
Foxtail Millet / Thinai
½ cup
Jaggery
1 cup
Split gram / Kadalai Paruppu
1 tbsp
Spli green gram / Pasipparuppu
1 tbsp
Urad dal / Ulutham Paruppu
1 tbsp
Coconut
¼ cup
Cardamom
2
Cooking Soda
¼ tesp
Oil or [Oil+Ghee]
As reuired

Procedure:
1. Soak the rice, foxtail millet, ural dal, split gram dal and split green gram together for minimum two hours.
2.  Heat the jaggery in a pan with ¼ cup of water.
3. When the jaggery dissolves completely, switch off the stove.
4. Filter the syrup with steel filter and keep it aside. [Avoid nylon filter]
5. Now grind the soaked mixture with coconut and cardamom. After half ground, add jaggery syrup and grind into a paste. [not fine paste]
6. If you need more water, then sprinkle some water and grind. Do not add more water ( I did not add water and got good results ). The sugar syrup is enough to grind the mixture. The batter consistency is idly batter consistency.
7. Now transfer the batter into the vessel. Add cooking soda and mix them well. Now the batter is ready to make appam.
8. Heat the kuzhi / kuli paniyaram pan, pour few drops of oil or (oil+Ghee) and pour this batter only upto 3/4 of the kuzhi [depression]. Cook it in medium flame.
9. After few mins, flip them to the other side and cook well until it becomes golden color on both sides.
 Healthy and yummy thinai sweet appam  is ready.


November 19, 2014

Tomato Biriyani / Thakkali Biriyani

Personally this is a very special recipe for me, because it is from my mother. This easy to make biriyani can make simple family events memorable.





Ingredients:
Rice (Basmathi / Seeraga Samba / Normal Rice)
1 cup
Tomato (medium size)
3
Onion
2
Mint Leaves / Puthina
Handful
Red Chilli Powder
1 tesp
Ginger
1 inch
Garlic
4 pods
Salt
To taste
Water
1 1/2 cup
To Temper

Oil
1 tbsp
Cinnamon / pattai
1 inch
Cloves / Kirambu
2
Cardamom
2
Marathi Moggu
2
Fennel Seeds / Sombu
1 tesp
Black Stone Flower / Kalpasi
1 piece

Procedure:
1. Wash and soak the rice for 15 mins. ( I used normal barboiled rice)
2. Wash the tomatoes and grind them into a fine paste with ginger and garlic. Do not add water to make a paste. Keep it aside. ( use ginger-garlic paste also).
3. Heat the oil a heavy bottomed pan or pressure cooker, temper with fennel seeds, cinnamon, cloves, cardamom, kalpasi and Marathi moggu.
4. Then add chopped onion and fry till the onion becomes translucent.
5. Now add the clean and washed mint leaves, fry till the raw smell goes off.
6. Add the tomato puree, salt and red chilli powder. Cook till the oil separates from the mixture.
7. At this stage, add the soaked rice and water. Mix them well. Allow it to cook till the steam has come out. Then put the cooker whistle and again cook for 15 mins in full sim. Then switch off the flame and allow it to cool down for 5 mins.
8. Then transfer it into broad vessel or store it in a hot box.
    Yummy and tasty tomato biriyani is ready to serve. Serve it with raitha.


 
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