2021/09/15

RAGI KARUPATTI ADAI


INGREDIENTS :

Ragi - 1 cup
Crushed cloves -2 and Elachi -2
Karupatti - 150 grams
Gingelly oil 

METHOD OF PREPARATION :

1. Seive the flour well.



2. Dissolve karupatti in 3 cups of water and filter the impurities. 


3. Mix ragi flour with karupatti syrup and water without any lumps. It should not be too watery.


4. Add in the crushed elachi and cloves to it and mix it well.


5. Heat dosa tawa. Once hot, spread the batter like dosai and spray little oil. Flip to its sides till done.



Serve hot.



 

2021/09/14

VENDAIKKAI THAKKALI KUZHAMBHU


INGREDIENTS :

Vendaikkai / Bhendi / Lady's Finger / Okra - 300 gms
Mustard - 1 tsp
Jeera - 1 tsp
Methi Seeds - 1 tsp
Pearl Onions/ Sambar onions - 1 cup 
Garlic cloves - 1 cup
Turmeric powder - 1 tsp
Kuzhambu Milagai powder - 3 tsps
Curry leaves - few

To grind : 

Ripen tomatoes - 2 medium
Coconut pieces - 4
Coriander seeds - 1 tsp
Fennel seeds - 1/2 tsp



METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, add in mustard, jeera and methi seeds. When it splutters, add in onions, garlic cloves and saute till tender. Then, add in the chopped vendaikkai, curry leaves and fry for 5-8 minutes.


2. Remove from the pan and keep aside. Then, add a spoon of oil and add in the blended masala to the pan. Add in Turmeric powder, Kulambhu milagai powder, Salt with little water and bring it to boil.


3. Then, add in the fried vendaikkai to it. Mix it well, add a tsp of gingelly oil and cook till the oil separates out. Remove from the stove and serve hot.




 

2021/09/13

BARLEY SWEET PIDI KOZHUKATTAI



INGREDIENTS :

Steamed Wheat flour - 1 cup (if plain wheat flour, just wrapped in damn plain cloth and leave in idli pan for 20 minutes)
Grated Coconut - 1 cup
Cardamom powder - 1 tsp
Gingelly oil - 2 tsps 
Jaggery - 200 gms

METHOD OF PREPARATION :

1. Sieve the flour well. 


2. Add in the grated coconut. Dissolve jaggery with 3 cups of water and filter the impurities. Add in the filtered jaggery syrup and cardamom powder to the flour. Knead a soft dough with 2 tsps of gingelly oil.



3) Roll a small ball of dough, flatten it with hands and steam cook in Idli pan for 5-8 minutes till done.



Remove from the pan and serve hot.

2021/08/27

MUTTON RIB BONES SOUP (NENJU ELUMBU SOUP)



A warming bowl of Mutton Rib bones Soup (Nenju elmbu Soup in Tamil) gives a soothing relief for cold and chest congestion. This soup is prepared with freshly ground spices. It is commonly prepared at home mostly during Monsoon and Winter. We never missed it in Sunday meals during our childhood days. Today, I am sharing the preparation of this most comforting soup in my grandmother's cooking style.

INGREDIENTS :

Mutton Rib bones - 400 gms
Pearl Onions - 50 gms
Garlic cloves - 6
Tomato - 1 small size, well ripened.
Cloves - 2
Cinnamon sticks - 2
Turmeric powder - 1/2 tsp
Sesame/ Gingelly oil as required.
Curry leaves and Coriander leaves - a handful

To powder : 

Coriander seeds - 1 tsp
Pepper - 1 tsp
Jeera - 1 tsp . 
Sukku/ Dried ginger - 1/2 tsp. Blend them finely. 


Wash the bones well in cool fresh water with turmeric powder and keep aside.


METHOD OF PREPARATION:

1. Heat oil in a pressure cooker. Once hot, add cloves and cinnamon. When it splutters, add in the well washed rib bones. Saute for few minutes.





2) Then, add crushed onion and garlic to it. 




3) Then add chopped tomato and curry leaves.



4) Add 4 cups of water, add turmeric powder and pressure cook for 5-6 whistles and leave it aside till the steam leaves out completely.


5) Remove the lid once the steam leaves, leave it again the flame. Add in the blended powder and salt. Mix it well and bring it to boil for few minutes and garnish it with coriander leaves before removing it from the stove.



Mutton Rib bone soup is ready to be served hot.

2021/08/06

BANANA DRYFRUITS BREAD



INGREDIENTS :

  • 3 ripen bananas
  • 1/2 cup butter
  • 3/4 cup granulated sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 cup self-raising flour
  • 1/2 cup steamed wheat flour
  • 3 pinches of baking soda
  • 4 pinches of baking powder
  • a handful of raisins,apricots and figs
  • 1/3 cup of crushed walnuts
  • 1/2 tbsp vanilla essense



METHOD OF PREPARATION :

1. Mash the 3 bananas thoroughly, add the sugar and milk. Then, melt butter and add it to the bowl. Mix it smoothly for a few minutes with only a few small lumps.





2. Crack the eggs and beat the mixuture again until smooth.




3. Now add the flour together, with the baking soda, baking powder and mix them until a smooth mixture is formed.


4. Add the raisins and crushed walnuts to the mixture and give it a stir.


5. Now, add the vanilla essense and give it another stir. The batter is now ready.


6. Butter the sides of the cake tin on the insides and pour the batter into it. Top it with handful of crushed almonds.



7. Heat the oven to 180 degrees and place the tin in the oven. Cook for 40 -50 minutes. Check whether the crust is turned brown and prick with a toothpick in the middle of the cake. If the toothpick comes out dry and easy, switch off the oven. Remove the tin and allow it to cool for 10 minutes. Then Transfer it to a tray and make slices slowly. 



The banana dry fruits bread is now ready to be served.

 

2021/08/01

VEGETABLES MOR KULAMBHU


INGREDIENTS : 

Vegetables (Mango - few pieces, Potato -1, Brinjal - 2, Bottlegourd - 1 cup cubed)
Red Chillies -- 2 
Mustad - 1 tsp 
Urat dal - 1 tsp 
Salt to taste 
Buttermilk - 2 cups 
Turmeric powder - 1/2 tsp 
Asafoetida - a pinch 

TO GRIND :

Coconut -- 4 pieces
Rice - 1/2 tsp
Channa dal -1 tsp
Jeera - 1 tsp
Green chillies - 3

Dry roast the ingredients, one by one and them grind them together.




METHOD OF PREPARATION :

1. Heat oil in a pan. Once hot, saute potato, brinjal and bottlegourd for few minutes. Add little water, cover with a lid and cook till done.


2. Then, add the blended masala to it with turmeric powder, water and salt. Bring it to boil.



3. When it starts boiling, add in mango pieces.


4. Once cooked well, switch off the flame and remove from the stove. Allow it to cool for 10 minutes. Then mix in the buttermilk and tadka it with Mustard, Jeera, Curry leaves and Red chillies.


Serve hot with Rice.

 

RAGI KARUPATTI ADAI