2009/03/31

IDIYAPPAM AND POTATO FRY




Idiyappam is one of the finest breakfast, prepared in many households of Tamilnadu. Children love having this with Coconut, Sugar and mixed with Sesame or Gingelly oil. 

My grandmother used to prepare the rice flour using Ural ulakkai and then sieve it. It has a unique taste. It is very difficult to find a house in Tamilnadu without Idiyappam flour. 




INGREDIENTS:

  • Roasted Rice Flour - 1 cup
  • Warm water
  • Grated coconut
  • Sugar

METHOD OF PREPARATION:

1) Knead soft dough with rice flour and warm water. 



2) Fill an 'idiyappam' presser with the dough and press it on to idli plates and steam for 5-10 minutes.



3) Serve hot with coconut milk/ grated coconut milk and sugar.

POTATO FRY :





INGREDIENTS:

  • Potato - 150 gms
  • Chilli powder - 1 tsp
  • Salt to taste
  • Turmeric powder - 1/2 tsp
  • Mustard,Urat dal -1 tsp each
  • Onion - 1
  • Curry leaves

METHOD OF PREPARATION :


1) Heat oil in a kadai.Add mustard,urat dal.Once it splutters,add onion and curry leaves.
2) When onion turns golden brown,add cleaned,washed and chopped potato.Saute for 2-3 minutes.
3) Add powders and salt.Cover with a lid.Cook in slow flame.Stir it often.Cook till it is completely done.

Serve hot with curd rice or any rice.This goes to Deepa's Cooking for kids --Potato event started by sharmi .
My other entries are

Peas-Potato Masala


This goes to WYF : Cuisine hosted by easycrafts .

2009/03/30

ROOMALI ROTI






INGREDIENTS:

Wheat flour - 2 cups
Maida - 1/4 cup
Curd - 2 tbsps
Salt to taste
Ghee as required

METHOD OF PREPARATION :

1) Knead wheat flour, maida, curd and salt .
2) Add ghee or oil in the flour and add water little by little and make a soft dough .Keep it aside for 1/2 an hour.
3) Make small balls of the dough and roll like a thin chapathi using little dry flour.
4) Heat an inverted griddle(tawa or iron cast pan or heavy bottomed pan).
5) Place the roti carefully over it,apply oil or ghee over it with a spoon and cook till done. Then fold it.

Serve hot with spicy kumas.

This recipe goes to :

JFI – Wheat, event hosted by Roma of Roma’s Space started by Indira of Mahanandi.

RCI-Lucknow hosted by Lavi of Home Cook's Recipes, event started by Lakshmi .

WYF : Cuisine hosted by easycrafts .

2009/03/29

TOMATO DOSAI




INGREDIENTS:

Tomato- 5
Green chillies - 3
Ginger-garlic paste - 1 tsp
Chillipowder - 2 tsp
Garam masala - 1 tsp
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind tomatoes in a blender .
2) Mix it well with batter , add other ingredients and make dosai.

Serve hot with sambar/chutney.

Sending this to Sanghi's Fall in love (FIL) - TOMATO

2009/03/28

MIXED VEGETABLE SOUP



INGREDIENTS:

Carrot , Beetroot and Potato - 1 cup
Ginger- garlic paste - 1 tsp
Chilli powder - 1 tsp
Pepper powder - 1 tsp
Salt to taste
Boiled milk - 1/2 cup

METHOD OF PREPARATION:

1) Boil veggies in pressure cooker for 3 whistles , drain the stock and keep aside.Grind them in a blender . Use the stock for grinding .
2) Heat butter in a heavy bottomed vessel.Add the blended veggies , powders and salt. Add the remaining stock and allow it to boil till it thickens.
3) Mix milk before serving .

Sending this to FIC -Pink hosted by Priya , started by Harini and Deepa's Cooking for kids --Potato event started by sharmi .

2009/03/26

MUTTON LIVER PEPPER FRY


INGREDIENTS:
 

Mutton Liver-250g 
Onion(big)-2 
Mustard seeds-1/2 tsp 
Pepper-5 tsps 
Cumin Seeds-3 tsps 
Coriander seeds 2 tsps
Red chillies - 3 
Curry Leaves and Coriander Leaves 
Salt to taste 
  
To powder: Pepper, Coriander seeds and Cumin seeds

METHOD OF PREPARATION:

1) Heat oil in a pan.Add mustard seeds.When it splutters,add red chillies ,curry leaves,finely chopped onion and fry them until onion is cooked. 



 2) Add turmeric power,well washed,cleaned and chopped liver to the mixture. 



3) Cover the mixture with a lid. 
4) Leave for 5 min till liver is part-cooked. 
5) Add pepper-jeera, coriander powdered, turmeric powder, salt and mix well.Cook till the raw smell leaves . Add 2 tsps of gingelly oil before removing from the flame . 


Serve hot with rice. THIS goes to Think Spice..Think Pepper,event hosted by Divya Vikram started by Sunita.

2009/03/25

TOMATO SOUP



INGREDIENTS :

Tomatoes - 10 big (ripen)
Butter - 1 tsp
Pepper and Jeera powder - 1 tsp
Ginger - garlic paste - 1 tsp
Salt to taste
Bread pieces
Boiled milk - 1/2 cup
Corn flour - 3 tbsps

METHOD OF PREPARATION:

1) Pressure cook tomatoes with water for 3-4 whistles .
2) Mash them in a blender .
3) Heat butter in a pan . Add puree,salt and powders .Add sufficient water.
4) Allow it to boil .
5) When it starts boiling , Slower to minimum . Add corn flour without lumps .
6) Turn off and add add milk .Mix well and serve .

Sending this to Sanghi's Fall in love (FIL) - TOMATO and to Think Spice..Think Pepper,event hosted by Divya Vikram started by Sunita.

2009/03/24

TOMATO SAMBAR AND AN AWARD


Varsha has given this nice encouraging award................thank you dear........it's my pleasure .


I would like to pass this award to Arundathi , Deesha , Neema , Gita , Laavanya and Suma

INGREDIENTS:

Tomato - 5
Toor dal - 1 cup
Onion - 1 cup
Mustard , Jeera , Methi seeds - 1 tsp
Sambar powder - 2 tsp
Salt to taste.
Grinded Coconut - 1/4 cup
Tamarind juice - 3 tbsps
Curry leaves , coriander leaves

METHOD OF PREPARATION :

1) Pressure cook dal with a spoon of oil and turmeric powder for 3-4 whistles.
2) Heat oil . Add spices , once it splutters add chopped onion and saute till tender.
3) Add chopped tomato and saute till skinny.
4) Add dal and powder and curry leaves .
5) Add coconut paste and tamarind juice and salt.Cover with a lid and allow to boil till the oil separates.

Sending this to Sanghi's Fall in love (FIL) - TOMATO .

My other entries are :

ARAITHA THAKKALI KULAMBUTOMATO DAL
SPICY TOMATO OMELET
TANGY TOMATO UPMA

2009/03/22

BEETROOT MORKULAMBHU



INGREDIENTS:
 

  • Beetroot - 2 medium
  • Onion - 1 big
  • Green chillies - 4
  • Coconut - 5 tbsps(grated) 
  • Fresh Curd - 1 cup 
  • Red chillies - 2 
  • Mustard,Jeera and Curry leaves 
  • Salt to taste. 

FOR MASALA : Grind coconut,green chillies, jeera and separately beat curd with little water.

METHOD OF PREPARATION: 

1) Heat oil , add mustard , jeera and red chillies . Once it splutters , add in onion and saute till tender.


2) Add chopped beetroot and sprinkle little water and cover with a lid . 



2) When it gets cooked , add grinded mixture and salt . 



3) Befor removing from the flame, add in the beaten buttermilk. Remove from the flame after 2 minutes . Garnish it with Curry leaves or Coriander leaves.




Serve hot with rice . 

  Sending this to FIC -Pink hosted by Priya , started by Harini.

2009/03/21

TOMATO RASAM



INGREDIENTS:
  • Tomato - 5
  • Garlic cloves - 5
  • Red chiliies - 3
  • curry and coriander leaves
  • Asafoetida
  • Salt to taste
  • Turmeric powder - a pinch
  • Tamarind juice - 1 tsp

For Rasam Powder :
Toor dal - 1 tsp
Channa dal - 1 tsp
Jeera - 1 tsp
Pepper - 1 tsp
Red chillies - 2
Coriander seeds - 1/2 tsp
Fry them in a spoon of oil and make powder .


METHOD OF PREPARATION :


1) Heat oil . Add mustard , methi seeds . Once it splutters add red chillies and garlic .
2) Add mashed tomatoes and little water and tamarind juice .Allow it to boil . 




3) Add rasam powder and curry leaves . Cover with a lid .
4) Once it starts boiling , remove lid and transfer it to a bowl with a spoon of salt .
Tastes good with hot steamed rice .


2009/03/20

DAL SPINACH WHEAT DOSA / PALAK PARUPPU GODHUMAI DOSAI




INGREDIENTS :

Wheat flour - 1 cup
Cooked moong dal - 2 ladles
Salt to taste

To Grind :

Spinach - 8 big leaves
Jeera - 1 tsp
Dried Red Chillies - 6

METHOD OF PREPARATION :

1) Mix wheat flour with cooked dal, grinded spinach, salt and water without any lumps .


2) Heat Dosa pan. Once hot, spread the batter evenly and spray little oil. Flip to its sides till done.


Serve hot with Rice.

2009/03/18

COCONUT MILK TOMATO RICE


INGREDIENTS:

Rice - 1 cup 
Tomato - 3 big 
Ginger - small piece
Cloves - 1 
Cinnamon - 3 
Bay leaves - 2 
Green chillies- 3
Pudina and Coriander leaves 
Sambar powder -2 tsps
Coconut milk - 2 cups 
Bay leaf - 1
Salt to taste 

METHOD OF PREPARATION :

1) Heat ghee in a pressure cooker . Add cloves , cinnamon , green chillies , bay leaf. When it splutters, add chopped onion, chopped ginger, green chillies. Saute them till onion becomes transparent . 




2) Add finely sliced tomatoes and saute till skinny with salt. 


 3) Then, add turmeric powder and sambar powder . 


4) Add 2 cups of coconut milk and bring it to boil.


 5) Finally, add rice and handful of coriander leaves and pudina/mint . Mix it well and cook for 2 whistles .



Serve hot with raitha . Sending this to Sanghi's Fall in love (FIL) - TOMATO

2009/03/15

BEETROOT DOSAI - SPICY



INGREDIENTS:

Beetroot - 1 small
Green chillies - 4-5
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind chillies and beetroot in a blender .
2) Mix it well with batter and make dosai.

Serve hot with sambar/chutney.

Sending this to FIC -Pink hosted by Priya , started by Harini.

2009/03/13

BITTERGOURD PEPPER FRY


INGREDIENTS: 


  • Bittergourd - 200 gms 
  • Pepper-Jeera Powder - 3 tsps 
  • Onion - 1 finely chopped 
  • Mustard and Jeera - 1 tsp each.  
  • Red chillies - 3
  • Salt to taste. 






  METHOD OF PREPARATION: 

1) Heat oil . Add mustard, jeera, red chillies . Once it splutters, add chopped onion and saute till tender.





2) Add chopped bittergourd and sprinkle little water . Cover with a lid . Cook till it softens. 




3) Add turmeric powder , pepper jeera powder and salt and mix it well. 






4) Cook till it gets fried well. 

Serve hot with Sambar rice or Curd rice. Sending this to Divya's Think spice--Think Pepper

2009/03/12

POTATO VERMICILLI BALLS



INGREDIENTS :

Potato - 4 (big )
Ginger garlic paste - 2 tsp
Vermicilli - 1/2 cup
Maida -as per requirement
Salt to taste
Green / Red chillies - 4
Bread crumps

METHOD OF PREPARATION :

1) Pressure cook potatoes , mash them and keep aside .
2) Boil vermicilli with little water , drain the stock and allow it to cool .
3) Blend chillies , ginger garlic paste , salt and vermicilli .
4 ) Mix them with mashed potato add maida little by little. Stop using maida when u the dough is not sticky . Knead them and make small balls . Coat with bread crumps . You can either deep/shallow/tawa fry them . Serve hot with sauce .

Sending this to Deepa's Cooking for kids --Potato event started by sharmi and Trupti's RFRU Picnic eats,event started by Ramki .

2009/03/11

PURAN POLI--------RFRU TOPPER!!!!!

Varsha have passed this goodie bag for RFRU Topper . Click here for details . Thank you dear ....feeling honoured .


HAPPY HOLI TO ALL OF YOU..........ENJOY AND HAVE MORE FUN .

My holi treat to you all is here ,




INGREDIENTS:

Channa dal - 1 cup
Jaggery - 1 cup (powdered)
Elachi - 3
Maida - as per the requirement.
Grated coconut - 7 tbsps

METHOD OF PREPARATION:

1) Soak channa dal for 1 hour .
2) Pressure cook them with a spoon of oil for 3 whistles . Drain the remaining water . Mash them and keep aside .
3) Meanwhile take jaggery syrup and filter the impurities .
4) Mix syrup well with dal. Boil them in a pan and cook till a soft lump is formed . Add grated coconut and elachi and mix them well . Stir continuously without lumps and keep aside to cool it.
5) Knead maida with enough water and ghee / oil to make a soft dough . Keep it aside for 30 minutes .Then it will become soft .
6)Make a ball of dough, roll them. Stuff them with dal mixture of same sized ball in centre and seal them.
7) Again roll them .
8) Heat dosa tawa and roast it till golden brown.
Repeat other side.

This goes to Purva's Holi special recipes.

PRAWN PIZZA