Sunday, October 30, 2011

Pumpkin Pulikuzhambu

'' Pulikuzhambu'' is my all time fav.It has been combined with variety of vegetables,but it gives different taste with everyone,thats the the speciality of this kuzhambu.Every PONGAL festival in our home is fulfilled with this pumpkin pulikuzhambu.usually we do a lot of varieties of veg as side dishes for sakkarai pongal n ven pongal,but we make only one kuzhambu on that day.Its the best combo for venpongal.Lets here the simple recipe..
                           Tamarind                    -- a lemon size
                           Pumpkin                    --  200 gms piece
                           Shallots [big size]      --   8 nos        
                           Garlic cloves              --  4 nos
                           Fenugreek                 -- 1 tsp
                           Chilly powder           -- 1 tsp
                           Corriander powder    -- 2 tsp
                           Turmeric powder        -- 1/4 tsp
                            Coconut grated         --  5 tsp
                            Fennel seeds            --   1/2 tsp   
                            Salt                          --  as needed
                            Water                       --  as needed
                            Seasame oil              -- 5 tsp.
                  Soak the tamarind in 1/2 cup water n extract the  juice.
                  Add 1 1/2 cups water to that juice.
                  Add chilly powder,corriander n turmeric powder n salt
                    with the tamarind water n mix well.Set aside.
                  Skinned the pumpkin n cut in to small thick pieces.
                  Pour the oil in a pan,heat it,add the fenugreek.
                  It slightly changes the colour,dont turn black.
                  Then add chopped shallots,garlic cloves.
                  Saute well,then add the pumpkin pieces,saute well.
                  Then pour the mixed water to it,allow it to boil.
                  Add the coconut n fennel seeds ground paste to it.
                  Boil well till the pumpkin cooked n kuzhambu bcoms thick.

              Enjoy this with rice n pappadam r vadam.

         I send this to Vardhini's ''Hallowen Fiesta''
            Use only sesame oil that gives a aromatic delicious taste.

Wednesday, October 26, 2011

Gulab Jamun


''Deepavalli'' celebrations are started,everyone of us were engaged in a busy schedule.Preparing sweets n snacks,packing sweets for our friends....etc.I am not an expert in making sweets,thats y i simply go with this gulab jamuns.But i can prepare this jamuns like an expert...every one in my family love my gulab jamuns,bcos of its perfect shape n softness....Actually my inlaws were surprised abt my sweet and ask me...why ur jamuns weren't broken r collapsed.It purely depends upon the heat of oil while fry the jamuns.
Lets here my simple recipe....
                         Gulab jamun powder pack -- 1
                         [i used 'priya' pack]
                          Sugar                              -- 600 gms
                          Cardamom                       -- 3 nos
                          Water                              -- as needed.
                          Oil                                   -- for deep frying.
                Take a large pan,mix the sugar with equal amount of water in the ratio 1:1.
                 Allow it boil well for 10 min,add the spilted cardamom r powdered cardamom.
                 Turn off the stove n set aside.
                 Put the instant powder in bowl,add the water, mix it softly.
                 With out lumps make it as a soft dough.[1/3 of water needed  for a cup of flour.]
                 Don't knead the dough.
                 Pour the oil in a pan,heat it,make the dough as small balls.
                 Fry it the in the oil till golden brown.
                 Take it out and put it in the sugar syrub.
                 After 1/2 hour serve it.
       If the jamuns were fried in low heat,it will collapsed.
       If the jamuns were fried in too heat it bcoms black n won't cook well.
       So always check with a small ball,if it comes above the oil very fastly,
        reduce the flame.If the ball won't raise from the surface heat the oil well. 

I am sending this sweet to sravs '' CC FESTIVE  FOOD''.


Sunday, October 16, 2011

Nei Urundai - Ghee Ladoo

Due to Diwali every blogger rushes to post the some sweet items.But according to me making sweets is a big task,i never tried it before except kesari.Usually my amma make number of varieties for diwali,thats y i never take a turn towards the kitchen except for eating those items.Now,the scene totally changed,i am in a situation that i myself prepare some items for diwali [toughest job].So i made a call to my amma n ask her,which sweet is soo easy to prepare.My amma suggest me to make my most favourite, nei urundai.My first attempt itself a successful one.Only little amount of  ghee only used to make this.In our home,my amma uses the whole green gram which is to b powdered in the mill.But i used moong dhal instead of green gram. Lets see the recipe to make the delicious nei urundai.Really its very delicious sweet.
                          Moong dhal   -- 1 cup [100 gms]
                          Sugar             -- 1 cup
                          Ghee              -- 2 to 3 tsp
                          Cardamom     -- 4 nos
                          Cashews         -- 5 nos
                In a pan roast the moong dhal slightly,the colour shouldn't change.
                Till the raw smell goes out roast it and cool.
                Put it the mixie,make it as very nice powder.Set aside
                Grind the sugar,cardamom n cashews together as a nice powder.
                Put the moong dhal powder n sugar powder together in a bowl.
                Mix well together.
                Heat the ghee,add the ghee little by little to the ground mix.
                Make the mix as small balls with the help of ghee.
                Add the ghee while in hot,few drops is enough to make a ball.
                If u add more ghee  u can't  make it as ladoos,so add the ghee
                little by little.
                Now, the delicious nei urundai is ready.
        Make the dhal n sugar as a fine powder.then only we can make it as ladoos.
        Usually it is soo soft,we must hold it tightly while making as balls.
        The ladoos can b easily collapsed,but no problem,again we can make it as
         ladoos with hot ghee.
I am sending this sweet to
                Gayathri's ''Only sweets and desserts'' which was started by pari.
                Sravs ''CC-FESTIVE FOOD''



Wednesday, October 12, 2011

Oats kanchi with buttermilk

''OATS'' is absolutely healthy,everyone of us known this fact.But taking oats for breakfast is  a very difficult task  for the people like me.I just hate oats before i came to know this recipe,after this without oats my breakfast was not fulfilled.My hubby and me,even my inlaws loves this so much.Before the recipe,i must tell one thing that the taste of oats kanchi purely depend up on the buttermilk.My most favourite thing in uae is obviously the buttermilk pack 'Labanup'.Its having the excellent taste which makes me a mad craze over that.Now,come to our recipe,it is very easy to make this delicious kanchi.
                          Oats[quaker oats]    - 3 tsp
                          Water                      - 2 1/2 cups
                           Salt                         -- needed
                          Asofoetida              -- generous pinch
                          Cumin seeds           --  1/2 tsp.
                          Pepper powder       -- 1/4 tsp
                          Corriander leaves   -- a few
                          Curry leaves            - a few
                          Buttermilk                -- 200 ml.
                          Milk  [optional]        -- less than 1/4 cup                        
               Keep the water in a pan,heat it.
               [ u can add little amount of milk less than 1/4 cup]
               Put the oats,salt,cumin seeds,asofoetida,pepper.
               After the water start to boil,put ur flame in sim.
               Boil well until the oats gets dissolved.
               It takes 10 min,after the oats comes like a creamy milk,\
                 u can add the chopped curry and corriander leaves.
              Boil for 2 seconds,then turn off ur stove.
              After 2 to 3 min with hot oats  u can add buttermilk.
              Have the kanchi in hot.
              Its absolutely delicious,make a try and rply me.

         If u soak the oats in water for 10 min., it is easily dissolved.
         U can add grated ginger with this.
         After the water starts to boil keep ur flame in sim till u finished.


Tuesday, October 11, 2011

Pudalangai kootu / Snakegourd kootu

Snakegourd kootu is my all time favourite.My amma makes this kootu plainly, it is so tasty.But i prepare this kootu with moong dhal,it seems to be more tasty than our plain kootu.Lets here the recipe.
                         Snake gourd      -- 500 gms.
                         Onion [big]        -- 1
                         Moong  dhal       -- 2 1/2 tsp
                         Asofoetida        -- a generous pinch
                         Mustard seeds   -- 1/4 tsp
                         Urad dhal           -- 1/2 tsp
                         Dry red chilly      -- 2 nos
                         Oil                     -- 2 to 3 tsp
                         Salt                    -- as needed
                         Turmeric powder -- a pinch.  
                 Wash the moong dhal and pressure cook.
                 Wash the snake gourd and make thin slices.
                  In a pan heat 2 tsp oil,fry the asofoetida.
                  Add mustard and urad dhal,chilly with it.
                  Allow it to splutter.Put ur flame in sim.
                  Add the chopped onion,saute well.
                  Add snakegourd and salt,saute well in the oil.
                 Smash the moong dhal like paste and add with
                   the snakegourd after it b'coms soft and tender.
                Add little bit turmeric powder,mix well.
                After 2 min turn off the stove.
         Now snakegourd kootu is ready.Enjoy with ur favourite kuzhamboos.
        Dont add water,it reduces the taste.
        U can add grated coconut with it at the end.


Sunday, October 9, 2011

Ladies Finger-[ okra] Fry

Every vegetable has its own specialities, like wise Ladies finger is also having a list of benefits.But most of the kids never like this bcos of its sticky nature.Thats y i choose this method to giv this vegetable to my loving one.I always like this  ladies finger fry bcos it is very easy n simple to make but it sounds so tasty.For kids its the best method to give ladies finger bcos it won't be spicy. .Make a try and rply me.
                          Ladies finger          --- 1/4 kg
                          Onion [big size]       -- 1
                          Dry red chilly           -- 1or 2
                          Mustard seeds         -- 1/4 tsp
                          Urad dhal                --1/2 tsp
                          Oil                          -- 2 to 3 tsp
                          Salt                          -- as needed 
                 Wash the ladies finger,drain the water completly,dry it with a tissue paper.
                  Finely chopped the onion.
                  In a kadai pour 1 tsp oil,heat it, add mustard and urad dhal.
                  Let it splutter,then add spilted chillies and chopped onion,saute well.
                  Add the salt.   
                  Then add finely sliced ladies finger,saute well.
                  Put the flame in sim,after it comes to non-sticky condition
                   u can add 1 or 2 tsp oil.saute well till the ladies finger become dry
                   and shrunk,it comes out with nice flavour.
                  Then turn off the stove.
         U can add the grated coconut at the end.
         Its the great combo for sambar or puli kuzhambu with rice.

Saturday, October 8, 2011

Urundai kuzhambu

''Urundai kuzhambu'' is our family's all time favourite.Every one in our family had a great love towards this,thats y my Amma makes this often in our home till now.Now, i learned this from my amma and i too make this kuzhambu quite well.Lets see how to prepare this delicious kuzhambu.
                     FOR MAKING URUNDAI;
                           Thoor dhal             -- 1 cup
                           Bengal gram           -- 1/4 cup
                           Shallot onion          -- 8 to 10 nos.
                           Dry red chilly        --  4 nos
                           Fennel seeds         -- 1/2 tsp
                           Coconut shreded   -- 3 tsp
                           Garlic cloves          -- 4 nos
                           Curry leaves           -- 2 twigs
                           Corriander leaves   -- a few
                           Salt                        -- as needed
                           Turmeric powder    -- 1/4 tsp.

                     FOR MAKING KUZHAMBU;
                             Tamarind         -- a large lemon size amount
                             Chilly powder      -- 1 tsp
                             Corriander powder  -- 2 tsp
                             Turmeric powder     -- 1/4 tsp
                             Cinnamon stick      --  1 inch
                             Cloves                   -- 3 nos
                             Coconut shreded    -- 3/4 cup
                             Fennel seeds           -- 1/2 tsp
                             Shallots                   -- 6 nos
                       Soak the thoor dhal and bengal gram in water for 3 hours.
                       Drain the water completly.
                       In a mixie jar put the dhal and bengal gram together.
                       Add the red chilly,fennel seeds and salt with that.
                       Grind it without water for 1 to 2 min.
                       The dhal should not be grind fully,just few whips is enough.
                       Take it away from the jar,add curry leaves,shreded coconut
                        chopped shallot onions,turmeric powder,chopped corriander 
                         leaves with that mix well.Make it as a medium size balls.
                      Boil it in idly pan. when u touch the ball it won't stick.
                      That's all, urundai is ready.

                      Soak the tamarind in water and extract the juice.
                      Add turmeric powder chilly powder,corriander powder,
                      and salt with that.Set aside.                                                                                        
                     In a spoon of oil saute the shallot onion,cloves fennel seeds and coconut
.                    Saute well.
                      Grind it as smooth paste.
                     Keep a pan, pour the oil,heat it, put cinnamon stick and cloves.
                     Allow it to spluter,the add the tamarind extract with powders.
                     Add the ground paste mix well.allow it boil for 7 min.
                     Then add the urundai one by one, allow it to boil for 5 min.
                      Boil the kuzhambu till it becomes slightly thick.
                      Eat with rice.For thisVadam is the best side dish.
                          MAKE A TRY AND SEND UR WORDS TO ME.