2011/03/31

CROSSING 401TH POST !!! CARROT HALWA TO CELEBRATE IT .

Thank you friends for all your wishes and blessings . We are doing good . Since it is my 402th post , i want to celebrate with a sweet . I wanted to prepare this before my lil one wakes up ,hence i made this in pressure cooker . Taste of halwa will be the same as you do in pan.


Here is the recipe ,

INGREDIENTS :

Grated Carrot - 3 cups
Sugar - 3 cups
Boiled milk - 1 cup
Ghee
Cashews - 10 numbers

METHOD OF PREPARATION :

1) Pressure cook the grated carrot with boiled milk for 2 whistles . Allow the steam to leave .
2) Open the lid , cook in slow flame if it still has milk in it . Cook till all the milk gets dried and mixed well with carrot.
3) Then add sugar to it and mix it well.
4) Meanwhile , heat ghee in a pan . Roast cashews . Once roasted , add the carrot mixture to it and mix well . Remove from the flame , once halwa consistency is reached . (halwa should not stick the pan).

2011/03/30

KARUPATTI PIDI KOZHUKATTAI




INGREDIENTS:

Rice Flour - 1 cup
Palm sugar as your prefer.
Salt to taste

METHOD PREPARATION:

1) Prepare palm sugar syrup and filter the impurities .
2) Knead rice flour with the filtered syrup and chopped coconut pieces like you make chapathi dough .
3 ) Make balls of the dough and hand press it .
4) Steam cook it in Idli pan for 10-15 minutes.
It is ready to serve .

2011/03/29

KOZHI KULAMBU / CHICKEN CURRY - GRANDMOTHER'S RECIPE

This recipe is from my granny's kitchen . Usually , my mom and my 3 aunties will make this curry on Diwali with country chicken/nattu kozhi . All learnt this from their MIL ,my granny . This curry + vadai will be the special combo on diwali for all of us .



INGREDIENTS :

Chicken - 500 gms
Onion - 1 chopped
Tomato - 1 chopped
Curry and Coriander leaves
Turmeric powder - 1 tsp
Chilli powder / Chicken masala - 1 tsp
Salt to taste

TO GRIND :

Red Chillies - 10
Coriander seeds - 1 tsp
Cumin Seeds - 1 tsp
Pepper - 1 tsp
Ginger - a small piece
Coconut - 6 pieces
Garlic - 6 cloves

METHOD OF PREPARATION :

1) Clean and wash chicken thoroughly with a pinch of turmeric powder .
2) Heat oil in a pressure cooker . Once hot , add onion and tomato and saute till tender and tomato turns skinny.
3) Add salt to it and mix it well .
4) Add chicken to it and cook it leaves some water.
5) Then , add chilli powder , turmeric powder ,grinded masala with little water and stir it well.
6) Cover with the lid and cook for 6 whistles till chicken is well cooked . Remove the lid , cook it in slow flame till the oil separates out . Garnish with coriander leaves.

Serve hot with rice .

2011/03/14

OUR SECOND GIFT .... BABY BOY


We are blessed with a cute little prince on March 10 . My 4 yr little princess is more happy and excited with the arrival of the little prince . Hope to catch up you friends as early as possible .

Take care

Cheers,
Shama Nags

2011/03/08

IDLI PODI VERSION 2




INGREDIENTS :

Black urat dal (whole ) - 1 cup

Red chillies - 150 gms
Curry leaves - 2 cups dried

Asafoetida - 3 -4 tbsps

Salt to taste

METHOD OF PREPARATION :

1) Roast all the ingredients and then powder them .
2) Store it in an air tight container .
Serve with Gingelly oil .

2011/03/07

GARLIC CHUTNEY



INGREDIENTS :

Garlic Cloves - 1/2 cup
Red Chillies - 8
Channa dal - 1 1/2 tsps
Sambar Onion - 2
Urat dal - 1/2 tsp
Coconut pieces - 5
Curry and Coriander leaves - 1 handful
Tamarind - a small piece
Salt to taste
Mustard , Urat dal and 2 red chillies for tadka .

METHOD OF PREPARATION :

1) Roast garlic and onion first with a spoon of oil , till half brown . Then roast all the other ingredients along with it in slow flame till their raw smell leaves .
2) Allow it to cool and then grind it with little water and salt .Transfer it to a bowl and then temper it.

Serve hot with Idli / Dosa.

2011/03/03

SAMBAR POWDER / SAMBAR PODI

This is the measurement we follow in our family for years together . This is my grandmother's measurement .





INGREDIENTS :


Red Chillies - 1/2 kg
Turmeric whole - 50 g
Boiled Rice - 1/2 of (1/4 padi) in tamil measurement or 1 cup
Pepper - 25 gms
Fennel Seeds - 25 gms

Compounded Asafoetida - 25 gms
Jeera - 100 gms
Coriander Seeds - 1/2 kg

Toor Dal - 125 gms
Channa dal - 125gms
Urat dal - 125 gms
Methi seeds - 25 gms
Dried curry leaves - 1 handful

METHOD OF PREPARATION :


1) Sun dry all the ingredients for 4-5 hours .
2) Then , dry roast them one by one . Allow it to cool and machine grind them to fine powder.
3) Store it in a dried air tight container . For daily use , you can store a minimum quantity in a small box . Use only dried spoon or ladle .