Sunday, July 29, 2007

A Few Useful Articles

Hey Frnds !
I would like to share with u'll a few articles that i found intresting and very useful .
Hope u find it useful too !!.
Warm Regards

Ven Pongal (Pongal)

Ingredients :
Raw Rice :1 cup
Toor Dal :1/4 cup
Ghee : 3 tbsp
Ginger : 1 small piece Grated
Pepper : 1 Tbsp.(Slightly Crushed)
Jeerakam :1 Tbsp.(Slightly Crushed)
Cashewnut :10 /12
Salt To Taste.

Method :

Add Rice ,Dal to the cooker .Add Adequate water usually 3 per cup of rice since pongal is a little fluffier add 1/2 cup more and for dal 3/4 cup .Cook it in the cooker .
Open after steam stops ,add salt .
Slightly fry the ginger ,pepper and Jeerakam in ghee add to the cooker .
Roast the cashew in ghee and add it .
Add the rest of the ghee (Adds Flavour and taste to the pongal ) .
Serve hot dripping with ghee With Chutnetey and Sambhar .

Friday, July 27, 2007

Apple Milk shake

Red Apple (Crunchy variety) -2
Cold Milk - 1/2 lt.
Sugar -4 tbsp.(optional)
Vanilla Icecream/Essence (Optional)
Cut Apple into small pieces so it Grinds well in the blender .
Put It in the blender ,add half the quantity of the milk ,sugar n vanilla essence(1/2 tsp.) .
Blend it till smooth.add the rest of the milk ,run the blender for a sec.
Pour and serve with a dallop of vannila ice cream .

Ennai Kathrikai -A Tamilnadu Curry

Brinjal the small round variety about 10 - 300 gms
Bengal gram dhal - 3 dsp
Black gram dhal - 2 dsp
Dry chillies - 18
Coriander - 3 dsp
Ginger garlic paste- 1 tsp
Asafoetida powder - 1/2 tsp
Oil - 5 dsp
Tamarind a ball the size of a marble

Slit the brinjal into 4 with out separating the pieces and with the stalk on. Keep them in salted water. Fry the different dhals, ginger garlic paste ,coriander and chillies in a little oil, powder well and add the asafoetida also. Mix a little salt and water and fill the inside of the brinjal with this. Heat the remaining oil, put the filled brinjal and carefully saute well. Pour, 1 cup of water and allow the curry to simmer. Add 1/2 cup of tamarind water also and when the gravy is thick and coats the brinjal, remove from fire.

Thursday, July 26, 2007

Sodhi - A Unique Dish From Tirunelveli

This is one dish that is a specialty of a sect of Tirunvelvelli community.

Coconut milk (canned) - 1.5
Ginger grated - 2 Tbsps ( If you want it spicy add a little more)
Moong Dhal boiled with one pod of Garlic - 1/2 cup
Lime/lemon juice - 1 tbsp
Carrots - 1 cut in long slices
Drum Stick - 1
potato, - 1 cut in cubes
Onion - 1 cut in large cubes
Cabbage - 1/4 of a medium sized cabbaged cut in large pieces.

Ground Mixture
Grated coconut - 1 tbsp
Cumin seeds - 1/4 tsp
Green chilies - 2-3 (depends on how spicy you want it)

Take the 1/2 can of coconut milk and dilute it in water to make one can and let the vegetables cook in the diluted coconut milk.
In the meanwhile take the juice of the grated ginger and set it aside.
Grind the ingredients of the ground mixture.
When the vegetables are tender add the ground mixture and 1/2 can of coconut milk and let it cook for some time. (remember to cook all this in medium to medium low flame).
Now add the cooked dhal ( mash the dhal and garlic well) and the remaining 1/2 can of coconut milk.
Just before you switch off the stove add the ginger juice and cook for a minute and take it off the stove
When Sodhi cools down add salt and lemon juice and temper with mustard and urad dhal
Note: Try not to heat the sodhi and have it with piping hot rice. Sodhi is normally made for lunch as it is a very heavy dish, but it taste awesome the night it is cooked and goes well with plain idiyappam.

Ginger Relish

Ginger cut into tiny pieces - A handful
Tamarind - Size of a lemon soaked in water and take the extract
Coriander seeds - 1/4 tsp
Red chilly - 4
Grated Coconut - 4 tbsps

In oil saute the ginger till it turns brown
Fry the red chilly, Coriander seeds and coconut gratings separately
Grind the ginger along with the items that were fried separately.
Add the thick tamarind extract and salt and let it blend for a second.
In a pan with 2 tbsps oil, temper mustard seeds, Uradh dhal and add the mixture and let it boil for a atleast an hour in medium low.
Just before you take it off the stove, add a tbsp of jaggery.
This relish is definitely made with Sodhi not only coz they pair up well, but because ginger is good for digestion.
Lemme know if you make it and how you like it!

This Recipe was posted originally by Shankari (pic too). The Recipe was precise ,so I just copied and pasted it .

South Indian Filter Coffee

A Good Morning Drink for Most South Indians :)

Ingredients :
Ground Coffee Powder -8 Tsp .
Coffee Filter (Big )
Hot Water - 150 ml
Sugar - 10 Tsp.
Milk - 1 lt.

Sprinkle 1/4 tsp Sugar in the top half of the coffee Filter (So the Decotion is thick ).
Put the coffee powder on top of the sugar ,press the powder lightly .Pour the hot water on top of it .
Wait for the decotion to seep thro to the bottom part . After all the water has drained to the lower part add More hot Water to the top part of the filter .
Collect Both the Decotion.Mix Them .
Boil Milk .
Add The Decotion and sugar .

Rich Aromatic South Indian Filter Coffee Ready !!!

Egg Paniyaram

A Spicy and tasty Easy to make snack .
Ingredients :
Egg : 2
Pepper, Jeerakam ,Salt :A pinch (Nicely Grinded)
Method :
Break the eggs into a container and add the powdered spices .
Beat Well till mixed nicely.
Heat a Paniyara kal add a small amount of butter or ghee in each hole and pour the mixed egg batter in it .
Cook till eggs are done turning it once .
Serve with Tomato Sauce .
A Great dish for school time snack.

Tuesday, July 17, 2007

Idly ,Vada ,Sambhar !!!

First The Idly:

For The Batter :

4 Cups Idly Rice(Par Boiled Big Round Rice)

1 Cup Urad Dal(Ulundhu paruppu)

2 Tsp .Methi

Soak The Ingrediants seperatly adding Methi to the Pulse for 12 Hours /Overnight(for soft idly)

Grind each seperately add water(not too much)...don't Grind it to a smooth Paste >The Batter Should be a Littkleand add them together ,blend it with hand ...for the rice to become sour quickly ( A must Condition) keep it in a closed container for another 12 hours for the batter to become Real Fluffy like a bubble .

The batter is now ready for your Fluffy Idly and Moru Moru Dosai .

Idly :
This Part is fairly easy .
Grease the Idly Plates with a little oil ,Pour 1 Tbsp. batter(prepared like abv. ) in each pit .
Fill up all the Idly plates similarly .
Close and steam them .Dip a spoon in them and chk if its done .
Lo !!! Super Soft Idly's ready .

Vada :
Urad Dal - 1 Cup
Pepper Corn a tsp .
Onion Finely Chopped 2 Tbsp
Ginger Finely Grated 1 Tbsp.
Curry Leaves

Soak Urad Dal for 2 hours min .
Grind it to form a very thick Batter without adding too much water .
Add all the Above Ingredients to it .
Take a Butter Paper,pat a dallop of batter on it .Punch a hole in the center and deep fry the made round,till brown and crispy . Serve with Sambar or Chutney ,Serve Hot .

Ice Lemon Tea -My Version

50 gms fresh ginger
Juice of 1 lime
3 cups water
6 tbsp. sugar
2 Tsp. Tea (powder/leaves)
Wash, peel and grind ginger to a fine paste.
Pass through a clean muslin cloth to extract juice(or use a shredder).
Boil The water .
Add 2 tsp of tea powder .
Close the utensil n leave aside for the tea to brew ,Filter and cool .
Add the sugar,Ginger juice n Lime Juice .Chill and Serve .

A loong Break !!

I know It's been a very long time since I posted anything new,I collected a few pic as i made them meanwhile ..our everyday Filter coffee ,Chutney n such ...but some recipes i've tried out too but forgot to snap them up ... :( ...But am thinking of taking some pic from the net for those recipes ....Bear with me for my negligence .