SABUDANA VADAI

INGREDIENTS :

Sabudana/ Javvarisi/ Sago - 1 cup

Rice flour - 2 tsps

Onion -1 big

Chillies - 6

Jeera - 1 1/2 tsp

Turmeric powder - 1/2 tsp

Salt to taste

METHOD OF PREPARATION: 

1) Soak Sabudana overnight. Drain the stock the next morning and clean with cold running water.

2) Grind it coarsely with little salt and transfer it to a bowl. Mix in a tsp of Rice flour, chopped onion,Turmeric powder, Jeera, Chillies and mix it well.

3) Roll balls of it and deep fry them till golden brown.

Serve hot.

 

SWEET POTATO HALWA

Diwali is the festival of lights. But for children, it is the festival of Sweets and Snacks. They kept tempted to taste and indulge in variety of home made sweets and snacks. Let's start the sweet series this year with the Sweet Potato Halwa.

INGREDIENTS :

Sweet Potatoes/ Sakkaravalli Kilangu - 250 gms

Sugar - 200 gms

Ghee and Cashews - as required

METHOD OF PREPARATION :

1) Boil Sweet Potatoes and mash it well. It should be too watery.

2) Prepare thick sugar syrup for halwa consistency.

3) Mix in the mashed sweet potatoes to it and mix well. Add a ladle of ghee and ghee fried cashews to it and cook till reaches proper mix and halwa consistency.

Serve hot.

 

MUTTON KHEEMA CURRY / KOTHUKARI KUZHAMBU

INGREDIENTS:

• Minced Mutton - 1/2 kg
• Sambar Onion - 1 cup 
• Grinded coconut - 1/2 cup 
• Mutton masala - 1 tbsp
• Chilli Powder-- 1 tbsp
• Kari masala powder--1 tsp 
• Salt to taste
• Curry leaves 
• Coriander leaves 
• Turmeric powder - 1 tsp

Marinate the mutton with Turmeric powder, Salt.

METHOD OF PREPARATION : 

1) Heat oil in a pressure pan.Once hot,add chopped onion.Fry them till tender.

2)Add curry leaves and finely minced mutton. Fry them till mutton leaves some water.

3) Add grinded coconut and all the masalas , salt , turmeric powder and mix them well.Add sufficient water and pressure cook for 6-7 whistles till mutton becomes tender.

4)Switch off the flame,after the steam leaves.Again leave the pan without lid in a medium flame and boil them till oil separates. Garnish with Coriander leaves.  Serve hot with Rice / Roti/ Poori.

KARA VADAI

INGREDIENTS :

Urad dal - 1 cup

Boiled rice - 2 tbps

Jeera - 2 tsps

Chilli powder - 3 tsps

Turmeric powder - 1 tsp

Dried curry leaves

Salt to taste

METHOD OF PREPARATION :

1) Soak urad dal and rice for 4 hours. Grind them finely with little salt. Mix in the spices well in the batter. The Batter should not be watery.

2) Heat oil for deep frying. Drop a ladle of batter in the oil and fry them till done, golden colour.

Serve hot with Chutney.

 

MADURAI MUTTON KOLA URUNDAI

Madurai, a city in Tamilnadu is famous for many non-vegetarian recipes, truly authentic. The flavour of recipes goes with freshly grounded spices. Any marriage with Non-Vegetarian menu doesn't miss to serve the famous authentic flavourful Kola Urundai, fried mutton balls with freshly blended spices.

Being a native of Madurai, I never missed to taste the authentic recipes of Madurai.

INGREDIENTS :

Mutton - 150 gms

Fried gram ( Pottukadalai) - 1 tsp

Dried Red chillies - 10

Fried Coconut pieces - 6

Coriander seeds - 1 tsp

Fennel Seeds - 1 tsp

Jeera - 1/2 tsp

Cinnamon sticks - 2

Cloves -2

Kari masala powder - 1 tsp

Coriander leaves few

Salt to taste

METHOD OF PREPARATION :

1) Chop the mutton in very small pieces and pressure cook them till cooked and soft. Allow the steam to leave and keep aside to cool down.

2) Then blend them with Fried gram ( Pottukadalai), Dried Red chillies, fried Coconut pieces, Coriander seeds, Fennel Seeds, Jeera, Cinnamon sticks, Cloves, Kari masala powder, Coriander leaves few, Salt to taste a bit coarsely without water.

3) The blended meat with the spices should be of this texture.

4) Roll small balls of it and then deep fry them till roasted.

Serve hot.

 

CHICKEN CHEESE BALLS

INGREDIENTS :

Chicken Breasts - 2

Chilli powder - 3 tsps

Mozirella Cheese - 150 grams grated

Turmeric powder - a pinch

Lemon juice - 2 tsps

Egg - 1

Bread crumbs

Salt to taste

METHOD OF PREPARATION :

1) Marinate the breasts with Chilli powder, Turmeric powder, Salt and Lemon for 1 hour. Refigerate it.

2) Boil the chicken breast till cooked.

3) Once done, shred the cooked chicken breasts with a fork or a knife.

4) Add grated cheese, egg and little salt to it. Mix it well and make balls.

5) Roll it in bread crumbs. 

6) Deep fry them till roasted.

 

BROKEN WHEAT KESARI

INGREDIENTS :

Broken Wheat - 1 cup

Karupatti - 200 grams

Milk - 1/2 cup

Cashews, Raisins, Almond - few

Ghee

METHOD OF PREPARATION: 

1) Pressure cook broken Wheat with 2 cups of water and keep aside. Allow the steam to leave.

2) Open the lid , stir it once and add milk. Mix it up well .

3) Dissolve karupatti in 1 1/2 cups of water , strain the impurities. Add in the karupatti syrup and mix it up well. Cook till it thickens. 

4) Add in 2 ladles of ghee and garnish with ghee roasted dry fruits.

Serve hot.

KALKANDU SADAM

INGREDIENTS :

Raw Rice - 1/2 cup

Milk - 1 cups

Kalkandu/Candy sugar - 1 cup

Ghee

Cashews,Raisins, Almonds

METHOD OF PREPARATION :

1) Cook rice little soft and keep aside.

2) Prepare thick kalakandu syrup of proper consistency.

3) Mix in rice and milk. Mash it up well. Garnish with ghee roasted cashews and raisins.

Serve hot.

 

VERKADALAI PODI SUNDAL

Navarathiri is celebrated for 9 days with various offerings to god. 

Sundal is one of the widely prepared offering during Navarathiri.

INGREDIENTS :

Verkadalai/ Peanuts - 1 cup 

Turmeric powder - 1/2 tsp

Urad dal - 1 tsp

Mustard - 1 tsp

Jeera - 1 tsp

Green chillies - 3

Grated coconut - 1 1/2 tsps.

Sundal podi - 2 tbsps

Salt to taste

Hing - a pinch

METHOD OF PREPARATION :

1) Pressure cook peanuts for 3 whistles and keep it aside.

2) Heat oil in a pan. Once hot, add mustard, jeera and Urat dal. When it splutters, add green chillies.

3) Add in the boiled Peanuts to it. 

4) Finally, mix in the Sundal Podi and grated coconut. Remove from the flame after 3 minutes.

Serve hot.

BROKEN WHEAT PULIYODHARAI( UPMA)

 INGREDIENTS:

Broken Wheat/ Dhalia - 1 cup

Tamarind - A big lemon size

Red chillies - 5 nos

Peanuts - 2 tbsps

Channa dal - 2 tsps

Mustard - 1 tsp
Curry leaves

Salt to taste

Homemade masala for tamarind rice - 1 1/2 tsp

Asafoetida

METHOD OF PREPARATION :

1) Cook dhalia with 1 1/4 cup of water and keep aside.

2) Heat oil in a kadai.Add mustard,When they splutter,add red chillies,channa dal and peanuts one by one.Fry till ground nuts gets roasted well . Add curry leaves and asafoetida.

3) Then add thick tamarind extract and a spoon of spice powder.Allow to boil till the raw smell leaves.Cook till it thickens and leaves oil out.

4) Finally add rice to it and mix well.Puliyotharai is ready to be served.

Serve hot with coconut chutney,puli kulambu and sundal.