Archive for the ‘Recipes’ Category

Arasanikkai kootu (Sweet pumpkin gravy)

Arasanikkai kootu is a dish made with sweet pumpkin, coconut and green chillies. It is less aqueous than sambar but more so dry than curry. The sweetness of the pumpkin and the hotness of the green chilli gives an unique flavour.

INGREDIENTS

Sweet pumpkin – 1/4

Coconut – 1/2

Green chillies – 2

Turmric powder – A pinch

Jaggery – A small piece

Salt – As required

For Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Curry leaves – few

 

  • Remove the skin and chop the pumpkin into cubes.
  • Grate the coconut.
  • Pressure cook the pumpkin with salt, jaggery and turmeric powder.
  • Then mash the pumpkin here and there, leaving some pieces whole.
  • Now grind the coconut and green chillies with little water.
  • Mix his with the pumpkin.
  • In a kadai, add oil and splutter mustard seeds. once they crack, add urad dhan and saute until they turn brown.
  • Add the pumpkin coconut mixture into kadai and bring it to boil.
  • Serve it with hot rice or as an accompaniment for Sambar sadam or rasam sadham.

Mint @ Peas Pulao

Mint & Peas pulao is one of the easy recipes, that can be made in a jiffy.   This is the first pulao for which I took the video, added my audio both in tamil and english.So I welcome all your feedback and help me to improve the quality even better. I thank one of the leading Tamil Magazines for giving me feedback and their encouragement for adding my audio too. Now let’s go for the recipe.

 

INGREDIENTS

Rice- 1 cup

Mint – 1 cup

Peas- 1 cup

Chopped Onion – 1 cup

Ginger – 1 inch

Garlic – 5

Cashews- few

Green chillies- 3

Butter-  2 tsp

Cinnamon stick – 1 inch

         Cloves – 4

Cardamom – 3

Star anise- 1

Superduperkitchen

  • Soak the rice for half an hour in water.
  • In a pan, add butter, then add all the spices like cinnamon, clove, cardamom, star anise and cashews. Saute them until you get nice aroma.
  • Now add the green chillies, finely chopped giner and garlic and saute until you get aroma.
  • Now add the chopped onions and saute them till they turn light brown.
  • Add peas and mint. The mint will start to shrink and you can feel the smell of the mint leaves.
  • Drain the water and add the soaked rice and mix well with other ingredients.
  • Transfer it to another vessel and add water.
  • Pressure cook in high flame till you get one whistle and in low flame until you get second whistle.
  • Yummy pulao is ready.
  • Serve it with raita.

Maavilakku maavu

Maavilakku maavu is a recipe made with rice flour and jaggery and is offered to Goddess. The procedure for this poojai differs from family to family. But the procedure for making the recipe is the same.  Hope this post will help all the beginners and newly weds.

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INGREDIENTS

Raw rice – 1 cup

Jaggery – 1 cup

Cardamom- 2

  • Rinse the raw rice in water 2-3 times. Then add fresh water to the raw rice to soak them for atleast an hour.
  • After an hour, drain the water and spread it in a clean white towel to get it dried.

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  •  If you take the rice in your hand, you should feel damp in your palm or fingers. Grind the rice immediately before the rice get dry.This helps us to get more smooth rice flour without any lumps.

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  • Grind the rice in the mixer to a nice powder. Sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.

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  • We should repeat the above process again and again till we get a smooth and nice rice flour. Now our rice flour is ready.

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  • Take the rice flour in a mixer along with grated jaggery and cardamom.
  • Grind the rice and jaggery to mix it well. Do not over grind it as the jaggery will start giving water and the whole mixture would become clumsy.
  •  Take the ground rice and jaggery powder in a plate and leave it aside for 10-15 minutes. The jaggery would give a nice wetness to the rice flour and you can easily make a soft dough.
  • After 15 minutes, split the rice and jaggery mixture into two portions.
  • Knead the rice and jaggery mixture to 2 balls. Then with our fingers or with any bottle cap, gently press the center of theball to make a dent.
  • If you feel your rice and jaggery mixture is too dry to make balls or dent, then you can add little ghee and knead the mixture again.

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  • Decorate the maavilakku with turmeric and kumkum. Add Panju Thiri (Cotton Wick) to each of the shaped maavilakku.
  • Then pour ghee in the dent made in maavilaku and wet the cotton wick with ghee and then lit the lamp.
  • Now the Maavilakku mavu is ready for Pooja.

Molagashiyam

Molagashiyam is an authentic Kerala Brahmin’s recipe. It is made usually using one type of vegetable raw banana, yam, pumpkin, ash gourd, potato or snake gourd though nowadays beans, cabbage, carrots, etc are used; this list of vegetables is not exhaustive and occasionally a combination of two vegetables like potato and White pumpkin, Snake gourd and white pumpkin. This is the all time favourite for Krish. It can be served with side dish like Thuvayal, Pachadi, Pickle or gothsu.

INGREDIENTS

Poosanikkai(White pumpkin) – 1/4

Arasnikkai(Sweet pumpkin) – 2

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Green chilli – 2 to 3

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp

Curry leaves – few

  • Pressure cook the dhal with turmeric powder and the vegetables with turmeric powder , salt. Keep aside.
  • Gind the coconut with green chilli and cumin seeds into a fine paste with little water.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and curry leaves. Sauté until they turn golden brown.
  • Add the pressure cooked vegetables into the pan. Add salt, turmeric powder and allow it to cook for two minutes.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Serve with hot rice and pickle/puli inji/ ulundhu thogayal.

Rava Idli(Sooji Idli)

Rava Idli is one of my favourite tiffin item. Including me I have seen many people who hate to eat idli.  But Rava Idli is an exception. It is very tasty, spongy  and most of the people likes it. You can also add baking soda or ENO to make it spongy. I made it without adding those and yet the idlis came out good.  It goes well with tomato chutney .

INGREDIENTS

Ravai – 1 cup

Thick curd – 1/2 cup

Carrot – 1

Finely chopped Coriander leaves – few

Finely chopped green chillies – 4

Hing – A pinch

Salt – As required

Water – As required

For Seasoning

Oil – 1tsp

Mustard seeds – 1 tsp

Channa – Dhal – 1/2 tsp

Split urad Dhal – 1/2 tsp

Curry leaves – few

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  • Heat a pan and add rava, dry roast it for 2-3 minutes. Transfer the dry roasted rava in a mixing bowl or vessel.
  • Now add oil to the pan and splutter mustard seeds. When the mustard seeds starts to crack, add spilt urad dal, channa dal and fry till they turn golden brown color. Then add curry leaves and fry for 2 seconds.

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  • Add these mixture and chopped coriander to the mixing bowl and mix with the ravai.
  • Grate the carrot and add it to the ravai mixture.
  • Add curd and mix well.
  • Adjust the consistency to idli batter by adding water.Keep it aside covered for 10 minutes.
  • Grease the idli plates and fill in the batter in each idli hole and steam cook for 20 minutes

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  • The rava idli is ready to serve. It goes best with kaara chutney or Tomato pickle.

Reason behind my absence

Hello my dear friends and followers

I have been on a break for past two months.  I was down with typhoid and was at my mom’s house.  During that time I totally enjoyed my presence with my Amma,  Appa,  Paati and Thatha.  This stay in my place took me back to the days before wedding. There was no tension,  no fear,  no anxiety, no work.  It was an awesome refreshing stay.  And now I am back to routine and made Phulka,  Dhal,  Stir fry and curd rice for lunch.  Sharing this pic with  you all and hoping to start writing my blog again soon…

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Puffed rice balls

         The idea of making puffed rice balls came from the aval pori and nel pori that we make for thirukarthigai. We buy muttai pori(puffed rice) regulary at home and kaara pori is the most commonly made snack in the evening. I remember an aunty making muttai pori urundai and she packs it for her son’s snack. Then popped up the idea of making this. I made it as balls as well as pieces.

INGREDIENTS

Puffed rice – 4 cups

Jaggery – 3/4 cup

Water – 1/4 cup

Cardamom powder – 1/4 tsp

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  • Weigh the jaggery and disslove it in water.
  • Once the jaggery is dissolved, strain it to remove the dirt.
  • Now add the strained jaggery syrup in  kadai or another vessel.
  • Stir it continuously until  you get the ball like consistency.
  • When you drop a tsp of jaggery syrup in a cup of water, it should not dissolve. You should be able to make ball out of it.
  • At this stage add the puffed rice and mix well.
  • Turn off the stove and either make balls or cut pieces.
  • To make pieces, spread the puffed rice on a greased plate and cut it with the knife.
  • Make balls when the puffed rice mixture is hot.  Else it will crumble.
  • If you are not able to make balls, then lightly heat it and make the balls.
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