2021/10/10

PUDINA IDLI


INGREDIENTS :

Idli batter - 2 cups
Salt to taste
Oil/Ghee

METHOD OF PREPARATION: 

1. Mix the prepared mint chutney to the idli batter without adding water. Add little salt.



2. Greese the idli plates with oil or ghee and pour the batter to it. Steam cook till done. 


Serve Hot Idli with Tomato Chutney/Sambar.



 

2021/09/29

POT MUTTON BIRIYANI


INGREDIENTS:

Mutton - 700 g
Basmati Rice - 1 1/2 cups 
Garam masala powder - 1 1/2 tsps
Split green chillies - 6
Onion - 1
Cinnamon - 3
Cloves - 1
Rajapatri - few
Phool - few
Chilli powder - 2 tsp
Tomato - 2 medium size
Handful of  pudina leaves. 
Salt to taste 

To Grind :

Ginger - small piece
Garlic cloves - 6
Coriander seeds - 1 tsp
Fennel seeds - 1 tsp

METHOD OF PREPARATION :

1) Marinate Mutton with chilli powder, salt, turmeric powder, chopped tomatoes, green chillies and curd for 30 minutes.

2) Heat oil or ghee in the pot . Once hot add whole spices for 2 minutes , followed by sliced onion and saute till half brown .


3. Add  blended masala and saute till the raw smell leaves.


4) Add in the marinated mutton, Chilli powder, Garam masala, Salt, Mint and Coriander leaves. Add sufficient water for the mutton to be cooked. Cover with a lid and cook for 20 - 30 minutes, till mutton is cooked. You can either pressure cook mutton and then add to it. Meanwhile, soak rice for 10 minutes.


5) Once the mutton is cooked well. Add in the rice with 1 cup of water and cover with the lid. Cook in slow flame till done.


Serve hot with Raitha.

 

2021/09/27

MINI CARROT IDLI


INGREDIENTS :

Idli batter - 2 cups
Grated carrot - 2 cups
Jeera - 2 tsps
Salt to taste

METHOD OF PREPARATION: 

1. Mix grated carrot, jeera and salt to the batter well. Spray oil to the mini idli plates and pour the batter slowly. Steam cook in Idli pan till done.




 Serve hot with Sambar or Chutney.

2021/09/26

KOTHAMALLI DOSAI


INGREDIENTS :

Dosa batter - 2 cups
Coriander leaves -  2 cups
Green chillies - 3
Jeera - 2 tsps
Salt to taste

METHOD OF PREPARATION:

1) Wash the coriander leaves and blend them finely with green chillies and mixed it to the batter with jeera and salt.




2. Heat dosa tawa. Once hot, spread the batter finely and then spray little ghee or oil. Flip to its side till done. 


Serve hot with Sambar or Chutney.

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.

 

PUDINA IDLI