MORKUZHAMBU

INGREDIENTS:

Bottle gourd/Lady's finger/Potato/Brinjal - 1 cup
Fresh curd-3 cup
Turmeric powder- 1/4
Salt to taste
Mustard seeds- 1/2 tsp
Red chillies- 2
Curry leaves and Coriander leaves
Onions- 2
Asafoetida- a pinch
Jeera - 1/2 tsp
Pepper - 2 -3 nos

NOTE:

Beat the curd well to avoid the curdling.

TO GRIND:

Ginger - very small piece
Jeera-1/2 tsp
Pepper-3 nos
Grated coconut - 3 tsps
Green chillies-2
Channa dal - 1 tsp
Rice - 1 tsp
Urat dal - 1/2 tsp

METHOD OF PREPARATION :

1) Beat curd with turmeric powder and keep aside.

2) Heat a pan,add green chillies,channa dal,urat dal,cocnut,rice,jeera and pepper.Fry
for a minute and grind them.

3)Heat oil in a kadai,add mustard,jeera,red chillies,curry leaves and finely chopped onion.Fry till onion is golden brown.

4)Add the vegetable and cook the for some time with little water to it so that the veggies are cooked well.

5)Add the ground paste to the mixture.Saute them till the raw smell leaves.

6)Add the buttermilk,beaten curd to it.Add salt to it.Allow to boil for 5-7 minutes.Garnish with coriander leaves.

Serve hot with rice.Linking it with Tamizhar Samayal Tuesday event by dear friend Nalini.

MILAGU KUZHAMBU / PEPPER SPICY GRAVY

INGREDIENTS :

Tamarind - a small piece

For grinding :

Pepper - 4 tbsps
Garlic cloves - 8
Jaggery - 2 tsps 
Coriander seeds - 2 tsps 
Channa dal - 2 tsps
Toor dal - 2 tsps
Red chillies - 6
Curry leaves - few
Salt to taste
Jeera - 2 tsps

Tadka :

Mustard and Jeera - 2 tsps each
Ghee

METHOD OF PREPARATION :

1 ) Heat oil / ghee in a pan . Add ingredients for tadka . 
2) When it splutters , add grinded masala with little water and tamarind juice .
3) Allow to boil , till the oil separates out .

Serve with Rice / Idli / Dosa .Linking it up with Jagruti bhabhi's Potluck Party

CHICKPEAS SALAD

A simple and quick healthy salad for Vegan Thursday . 

INGREDIENTS :

Chickpeas - 1/2 cup (soaked in water overnight)
Grated Carrot - few tbsps/tsps
Green Chillies - 3 finely chopped
Cubed cucumber - 1 medium size
Lemon juice - 1 tsp
Grounded pepper - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Pressure cook chickpeas for 5 whistles or less with salt and strain the water .
2) Take a bowl and mix all the above said ingredients . Give a quick shake to the bowl/or mix them well with a spoon .
3) Salad is ready to be served.

TOMATO PUREE BIRIYANI

INGREDIENTS :

Onion - 1 sliced
Refer here for Tomato Puree.... (source:Wikihow) : 1 cup
Green chillies -2 slit
Cloves - 2
Cinnamon sticks - 2
Annasai flower - 2
Biriyani leaves - 2
Coriander leaves - few
Ginger- garlic paste - 1 tsp
Garam masala powder - 1 tsp
Chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Fennel seeds powder - 1/2 tsp
Boiled milk - 1/4 cup
Salt to taste

METHOD OF PREPARATION :

1. Heat a spoon of ghee in a biriyani kadai / pot . Fry whole garam masala spices for a minute , followed by sliced onions till golden brown.
2. Add slit chillies , ginger-garlic paste , tomato puree with spice powders and saute for 2-3 minutes till the raw smell leaves .
3. Then add rice to it and saute for a minute . Add 11/2 cups of water and 1/4 of milk and simmer to slow flame , cover with a lid and cook till done .

Linking it with SYS - October 2013 by Viji .

THATTAI

INGREDIENTS :

Rice flour - 2 cups
Urad dhall powder - 1/2 cup
Peanuts - 1 tsp

Salt to taste

Channa dal - 2 tsps

Chilli powder - 1 tsp

Asafoetida - 1 tsp
Few curry leaves

METHOD OF PREPARATION :

1 )Make a soft dough using the ingredients with little water.
2) Heat oil in a kadai. Make a bigger balls of the dough . Flatten it thin .
3 )Once the oil is hot , deep fry them till golden brown .

Serve hot.Linking it with Vegan Thursday

MYSORE PAK

Mysore Pak is one of my favourite sweet and my grandma makes it for every diwali.A yummy sweet to celebrate two happy moments ,Diwali and SNC Challenge Anniversary celebration .South vs North (SNC ) Challenge , an event by Divya Pramil was an exciting and exploring various regional cuisines event.Happy to be a part of its 1st anniversary celebration here.

INGREDIENTS :

Gram flour - 1 cup

Ghee - 1 cup

Oil - 1/2 cup

Sugar - 4 cups

METHOD OF PREPARATION :

1. Roast besan gram flour with little ghee well and sieve the flour.
2. Mix the flour well in oil without lumps .Consistency should be watery .
3. Meanwhile make sugar syrup in a thick bottomed vessel till it forms a thin thread consistency.
4. Now add the flour slowly to the sugar syrup and mix rapidly so that no lumps are formed.Meanwhile, warm up the ghee for a few minutes and keep aside.

5.Then add the hot ghee to the flour , stir continuously .Cook till the mixture doesnt stick to the vessel and ghee seperates.Spread it out on a ghee greased plate. Make squares when firm.

BONDA SOUP FOR POTLUCK PARTY

Tried this yummy different recipe from Shree Rao for potluck .






INGREDIENTS FOR BONDA :

Urad Dal (i used whole black gram dal) - 2 cup
Green chilies - 3 - 4 
Fresh Coconut pieces - 2 tbsp
Coriander leaves- 2 tbsp
Ginger - 1/2 inch piece 
Pepper - 8 nos coarsly grounded
Asafoetida - a pinch
Salt to taste

METHOD OF PREPARATION :

1. Soak the urad dal for 2 hours,drain the water. Grind it into a very finely without adding any water.Transfer the batter to a bowl.
2. Then ,add green chilies, coriander leaves, fresh coconut, asafoetida, ground pepper, ginger and salt. Mix well and keep it aside.
3. Heat oil in a pan .Take a small ball of the batter and drop it gently in the hot oil and deep fry them golden brown .
4. Keep them aside.

INGREDIENTS FOR THE SOUP:

Moong Dal - 3/4 cup
Green chilies - 2 slit 
Ginger - 1/2 inch piece
Tomatoes - 2 medium 
Onion - 1 medium 
Lime juice - 2 tsps
Salt to tasteAsafoetida - a pinch
Coriander leaves few
Jeera- 1tsp

Dry chillies- 3

METHOD OF PREPARATION :

1. Cook the Moong dal in the pressure cooker for 4 - 5 whistles and mash it well.
2. Add to it sufficient cups of water, slit green chillies, chopped tomatoes, chopped onion, chopped ginger, asafoetida and salt .
3. Bring it to a boil and slow to simmer for few minutes.
4. Temper it with jeera and chilly .Remove the dal from flame
5. Add lime juice and mix well.
6. Garnish with chopped coriander leaves.

Add bonda to the soup while serving .Linking it with Potluck party by Jagruti . 

SPOOKY WITCH FINGERS FOR HBC OCTOBER

INGREDIENTS :

1. Butter - 1 cup 
2. Sugar-1 cup
3. Egg - 1 
4. Almond milk - 1 tsp 
5. Vanilla essence - 1 tsp
6. Maida/Plain flour-2 2/3 cups 
7. Baking powder - 1 tsp 
8. Salt - 1 tsp 
9. Whole almonds - few

METHOD OF PREPARATION :

1. Mix well the butter, sugar, egg, almond milk, and vanilla essence in a mixing bowl. Beat them together well and gradually add the flour, baking powder, and salt, continually beating .Refrigerate  it for 20 to 30 minutes.
2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking pan.
3. Remove dough from refrigerator in small amounts. Roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Cut the dough with a sharp knife at the some points to give a finger-like appearance. Arrange the shaped cookies on the baking pan.
4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Cookies are ready to relish.Tried this yummy cookie from Home Bakers Challenge by Nalini Suresh.

KARA SEV

INGREDIENTS :

Channa dal flour - 2 cups

Rice flour - 2 tbsps
Ajwain /Omam- 1 tsp

Jeera - 1 tsp
Chilli powder - 2 tbsps

Salt to taste

METHOD OF PREPARATION :

1) Make thick dough using the ingredients with little water and oil .

2) Stuff the dough in the idiyappam maker with sev plate and press either directly in a pan of hot oil or in a oil greased plate and transfer it to the pan slowly . Fry in slow flame .
3) Deep fry them till golden brown .

Cool it down and store it in an airtight container.Linking it with Diwali Delicacies Event by Sangee and Priya akka

.



Gayathri's Diwali special

Vardhini's Diwali Bash

PULIYOTHARAI / TAMARIND RICE

INGREDIENTS:

Rice - 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 rice with 1 1/4 cup of water .

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.

Linking it with Nalini's Tamizhar Samayal Tuesday Event 

and Walk through memory lane event guest hosted by Asiya omar initially started byGayathri kumar.

and linking it with Diwali Delicacies Event by Sangee and Priya akka.