VACATION FOR 3 WEEKS

Hai Friends , I will be away from blogging for 2 weeks . I am in my mom's place . Will miss all your recipes . Take Care ............Bye

PAAL KOVA / MILK PEDA/THERATTU PAAL

TOMORROW IS OUR FIFTH WEDDING ANNIVERSARY.....TO START THE CELEBRATION OF WELCOMING THE FIFTH YEAR , I MADE MY HUBBY'S MOST FAVOURITE PAAL KOVA.



INGREDIENTS :

Milk - 1 litre(full cream)
Sugar

METHOD OF PREPARATION :

1) Boil milk in a heavy bottomed vessel till it thickens .
2) Cook in slow flame . Whenever you find a thick layer of cream , stir it well . Collect the cream sticking to the pan and again mix well .
3) Cook till the milk becomes thick turned to golden brown colour .
4) Now , add sugar to it and mix it well . It should not be sticking to the pan .
5) Transfer to a bowl and make shapes of your choice .



Garnish with cashews .

FRENCH FRIES / FINGER CHIPS

INGREDIENTS : 

Potato - - 5 big 

Chilli powder - 3 tsps 

Turmeric powder - a pinch

Salt to taste

METHOD OF PREPARATION : 

1) Peel the skin of potato and Slice it into thin fingers .   . 

2) Boil them and cook till soft not mashy.

3) Spread it over a baking sheet for 20 minutes , till all the water gets dried . 

4) Transfer it to a bowl and add other ingredients to it . Shake it well and keep aside for 10 minutes . 

5) Then deep fry them . 

Serve hot with Sauce .

BLACK CHICKPEAS GRAVY / KONDAKKADALAI KURMA / BLACK CHANNA DAL

INGREDIENTS: 

Black channa dal / Kondakadalai/ Black Chickpeas - 1 cup 

Curry leaves and Coriander leaves 

Garam masala powder - 1 tsp 

Coriander powder - 1 tsp 

Chilli powder - 2 tsps 

Turmeric powder - 1/2 tsp 

Mustard seeds -1 tsp 

Onion - 1

Tomato - 1

Salt to taste 

To Grind : 

 

Ginger-garlic paste - 1 tsp 

Fennel seeds - 1 tsp 

Jeera -- 1 tsp 

Coconut pieces - -4 pieces  

METHOD OF PREPARATION: 

1) Soak kondakadalai in water overnight. 

2) Pressure cook it for 4 whistles ,allow the steam to leave and keep aside . 

3) Heat oil in a pan. Add mustard seeds and jeera .When they splutter, add curry leaves and onion, tomato and saute till tender.

4) Add in boiled chickpeas, grinded masala, chilli powder, garam masala , coriander powder , turmeric powder and salt .  Add little water.

5 ) Cover with a lid . Cook in slow flame till the oil separates . Garnish with coriander leaves . Serve hot with chapathi or puri .

This goes to "CWF - LB : Chickpeas", hosted by Nithubala and started by Kiran.

REPOSTS FOR GREEN GOURMET EVENT

Sending these delights to Preeti's Green Gourmet Event .


Dal methi rice



Methi leaves Pachadi


Spinach masiyal


Spinach mor curry


Methi leaves curry


Keerai poriyal


Keerai Thandu poriyal

Methi leaves vadai :

PARUPPU KEERAI PORIYAL

Kale leaves are rich in Vitamin A, Vitamin C and Vitamin K. Moongdal will act as energy booster and will strengthen your bones .

INGREDIENTS :

Kale or any greens - 300 gms
Garlic cloves - 5
Red Chillies - 3
Mustard - - 1 tsp
Jeera - 1 tsp
Onions - 1 sliced
1/4 cup of Moong dal and Masoor dal
Turmeric powder - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Pressure cook dal for 1 whistle with turmeric powder and a spoon of gingelly oil .
2) Heat oil in a kadai . Add Mustard , Jeera and Red Chillies . When it splutters, add Onion , saute till tender.




3) Add chopped leaves to it , sprinkle little water and cover with a lid .See to it , the leaves must be green .



4) Once , the leaves are cooked , add dal mixture to it with little water and mix it well .
5) Add salt to it , cook till the curry becomes  thick without any water.




6) Finally , add a spoon of gingelly oil to it and mix it before removing from flame .

Serve hot with Rice or Roti .Sending this to Radhika Vasanth's and Sudeshna's Food for ailments and Old age
2) Preeti's Green Gourmet Event .

Other recipes for Green Gourmet :

Dal methi rice

Methi leaves Pachadi
Spinach masiyal
Spinach mor curry
Methi leaves curry
Keerai poriyal
Keerai Thandu poriyalParuppu keerai

PAASIPAYAR KARA PONGAL / GREEN GRAM PONGAL

This recipe is same as Venpongal recipe .

INGREDIENTS :

Rice - 1 cup

Green gram - 3/4 cup

Garlic cloves- 4 

Pepper -2 tsp

Cumin seeds - 2 tsp

Mustard - 1 tsp

Turmeric powder- 1 tsp

Ginger - a small piece finely chopped.

Salt to taste.

METHOD OF PREPARATION :

1) Soak green gram overnight . Heat ghee in a pressure cooker. Once hot, add mustard, jeera, pepper, chopped ginger, garlic and curry leaves.

2) When it splutters, add rice and gram together with 5 cups of water , turmeric powder and salt. Cook for 3-4 whistles. Allow the steam to leave and Serve hot with Sambar.

GARLIC RASAM

This rasam is good for digestion , gastric trouble and severe cold and cough .

INGREDIENTS :

Garlic Cloves -- 8 nos

Red Chillies - 3 

Curry leaves and coriander leaves 

Tomato - 1 

Salt to taste

Rasam Powder - 3 tsps

Turmeric powder - 1/2 tsp 

Asafoetida - a pinch

Mustard - 1 tsp 

Methi Seeds - 1 tsp 

Ginger - a small piece 

Tamarind - a small piece

METHOD OF PREPARATION :

1 ) Grind garlic , tomato , ginger and coriander leaves . 

2) Heat oil in a pan . Once hot , add Mustard and Methi seeds . When it splutters , add red chillies and curry leaves .

3) Then , add the grinded masala with tamarind juice , rasam powder,turmeric powder and asafoetida. 

4) Cook in slow flame till it boils . When it starts boiling , add coriander leaves and turn off the flame . 

5) Finally , add salt . Sending this to Radhika Vasanth's and Sudeshna's Food for ailments and Old age.

IDLI PODI VERSION 1

INGREDIENTS :

Urat dal - - 2 cups
Red Chillies - 2 cups
Asafoetida -- 2 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Heat 1 tsp of gingelly oil . Once hot , roast urat dal till roasted (not burnt) ,followed by red chillies , asafoetida and salt .Allow it to down.
2) Then coarsely powder it in a mixer grinder.
3) Serve it with a spoon of gingelly oil.

FISH CURRY/ MEEN KULAMBU (Madurai Special)

INGREDIENTS :

Rohu Fish - 500g Tamarind-lemon size

Coriander power-1 tsp

Fish Masala-3 tsps

Turmeric powder-1/2 tsp

 Red Chilli Powder - 2 tsp 

Salt to taste

FOR TADKA :

Mustard seeds-1/2 tsp

Methi Seeds-1/2 tsp

Curry leaves

TO GRIND :

Pearl Onions - - 5 nos 

Cumin seeds - 1/2 tsp 

Fennel Seeds - 1/2 tsp 

Coconut - 5 pieces 

Tomato - 1 small 

Ginger-garlic paste - 1 tsp

METHOD OF PREPARATION :

1) Marinate the fish with turmeric powder , coriander power , salt .

2) After an hour, heat oil in a kadai . Add mustard seeds , methi seeds and curry leaves. When it splutters , add the grinded masala , all the powders and salt.

4) Then add thick tamarind extract to it .

5) When it starts boiling , add fish and stir slowly . Cover with a lid . Leave in slow flame until fish is cooked properly and oil separates. 

Serve hot with Rice .

KOVAIKKAI PORIYAL

INGREDIENTS :

Kovaikkai - 200 gms
Onion - 1
Salt to taste
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Jeera powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Turmeric powder- 1/2 tsp
Ginger- garlic paste - 1/2 tsp

For Tadka :

Red Chillies - 2
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , add mustard and urat dal . When it splutters , add red chillies and chopped onion .Saute till tender .

2) Then , ginger-garlic paste and curry leaves .

3) Finally , add the veggie with all the powders and salt .

4) Cover with a lid and cook in slow flame . Stir for every 5 minutes to avoid the burning of the veggie . Once done , switch of the flame .

Serve hot with Rice .

Other version of Kovaikkai poriyal .

ENJOYING BHEL PURI CELEBRATING MY BLOG'S 2ND ANNIVERSARY

I am happy to celebrate my Blog's Second anniversary . It completed 2 years on april 28 . I am celebrating this happy moment with yummy chaat .Thank you all my friends for this achievement .

Here comes our yummy chaat .





INGREDIENTS :

Puffed Rice -- 100 gms
Onion - 1 big ; finely chopped
Tomato - 1 big ; finely chopped
Coriander leaves
Peanuts - 1 tsp
Corn flakes -- 1 tsp
Small Puri's - 3 nos
Sev - 1 cup
Chaat masala - 1/2 tsp
Kara Poondhi - 1 cup
Mango powder - 1/2 tsp
Mint Chutney
Tamarind Chutney
Tomato Sauce - 1 tbsp

FOR MINT CHUTNEY :

Coriander and Mint leaves -- 1 handful

Green  Chillies - 1

Salt to taste

Tamarind Chutney :

Tamarind  juice - -  5 tbsps/ (1/2) cup

Dates (Seedless) ---- 5 nos 

Cumin Powder -- 1 tsp.

Chilli Powder - 1 tsp.

Salt  to taste .

Boil the above ingredients till it thickens and then blend it.

METHOD OF PREPARATION :

1) Heat 1/2 tsp of oil . Once hot , add peanuts and roast it .
2) Then add puffed rice with corn flakes and 1 red chilly.
3) Once , they are roasted . Transfer it a big bowl.
4) Mix Sev , crushed Puri's,all the powders , tomato sauce and both the chutnies to it and mix it well.
5) Garnish with Onion ,Tomato and Coriander leaves .

TOFU IN TOMATO AND SAUNF GRAVY

INGREDIENTS :

Tofu - 200 gms
Tomato - 2 riped
Saunf - 1/2 tsp
Coriander Seeds -- 1 tsp
Coriander leaves
Red Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste

METHOD OF PREPARATION :

1) Grind tomato and get its puree .
2) Coarsely crush coriander seeds and keep aside .
3) Heat oil in a pan . Once hot , saute coriander seeds and saunf together.
4) Then , followed by tomato pulp.
5) Add all the powders and salt.
6) Add little water and then add cubed tofu to it.
7)Mix it well and cook till the gravy thickens.
8) Garnish with coriander leaves.

Serve hot with Roti / Wraps .

I tried this yummy recipe from Hindu magazine . I used Tofu instead of Paneer .