Muttai Kulambu - Egg Gravy

Ingredients :

4 eggs Boiled n shells peeled ,cut in half

3 big onions

2 Apple Tomatoes

10- 15 corriander leaves

2 tsp grated coconut ,ground to a paste (optional)

1/2 tsp ginger n garlic paste

a pinch turmeric powder

Egg gravy masala / (1/4 tsp of cumin ,jeera,pepper,3 clove,2 cardomon,1 all spice leaf = ground together)

oil for frying
salt to taste

Method :
Heat oil in a kadai , add onion fry till gold ,add tomatoes and other ingredients except corriander.
after raw smell leaves the tomatoes ,remove from fire ,Grind it to a fine paste .
Heat a little oil in kadai , add the paste and cut egg slices , add a little water and bring to a boil . remove from flamer n serve with garnished corriander .
Good for rice , Chapati and dosai .

Upma - White

This used to be one of my ...Amma ...iniki Upma ..vaa .To say i used to hate it is right .But today ..I want to eat it ,I've learnt to make it just like my mom ....n my kids love it !

Ingredients :

White rava : 1 cup

jeera : 1/2 tsp

ginger(grated): 1 tbsp

onion(chopped): 2 tbsp

red chilly : 2 nos

For Seasoning:

Let a tsp of mustard seend sputter in heated oil .

curry leaves a few

salt to taste

Method:

Add the seasoned seeds to a heated pan ,add the jeera,curry leaves,onion,ginger .saute well .pour 2 cups of water .bring to a boil .Add the Ravato the water while stirring . add salt.Cook till done. Just before serving add a spoon of ghee ,it adds a flavour to the upma .

Serve Hot with Coconut Chutney or Pickle or even sugar.

Mysore (Healthy for kids) Pak

This is actually a variation on the traditional sweet for my kids,so this way my youngest dtr gets her proteins ,carbs n fat...she is reed thin !!!

Ingredients :

gram Flour : 1 cup

Sugar : 2 1/2 cups (just 2 will also do)

bournvita :3 heaped tsp

butter : 1 tbsp

ghee : 1/2 cup

Milk :3/4 cup

water : 1/4 cup

Method:

In a thick bottomed kadaai ,add sugar and water .

stir till u get a string consistency.

now add the rest of the ingredients stirring continuosly .

add a dallop of ghee ..stir all the while .

add butter ...keep stiring .

grease a plate with ghee .

when the batter starts frothing (or u can fill a cup with water drop a drop of the batter into it .If the batter melts in the water it is not yet done )pour the remaining ghee ..stir for a sec.

pour on greased plate .

cut when cool .

Sending to these events .

My Culinary creation

Tickling Palates

Anu's healthy Kitchen

A girl's diary

 Pari's 'Only'- Sweets and Desserts giveaway  page.

Sandwich maker Recipe

Cheese Omlette
INGREDIENTS:
3 eggs, beaten
salt and pepper to taste
onion, chopped (about 3 tablespoons)

Green Chilly chopped- 1 tsp
shredded cheddar cheese, about 1/4 cup
Butter- to grease

Method:
Place a small amount of butter in each of the sandwich maker side.

Preheat about 2 minutes.

mix all the ingredients except cheese together to make the egg mix.

Pour half of the eggs evenly into the hot, buttered side of the machine, top with the cheese, pour remaining eggs on top.
machine, cook for about 2 minutes or until done.

Top with more cheese if desired.

Cheesy Noodle omlette

Ingredients :

Maggi or Ramen Noodles : 1 pack with masala

Onion : 3 finely chopped

Ginger n garlic paste - 1 tbsp

Green chilly - 3 finely chopped

Corriander leaves - for garnishing

butter -for greasing

egg - 4 medium

Cheddar cheese - 2 tbsp (Grated)

salt .

Method :

Cook the noodles as per instruction on pack and keep aside.

Heat a well greased non-stick pan .

Add the onions ,paste ,chilly and saute for a min.

now add the noodles ,salt and egg sit nicely till it is well mixed.

Now sprinkle the cheese on top and also the corriander leaves.

cover and simmer till the eggs are cooked and cheese is runny .

Serve IMMEDIATELY to enjoy the real taste .

Fast 'n' Easy Shakes

Banana Milkshake

Ingredients :

1 Ripe banana

1/4 tsp vanilla essence

1 1/2 cup chilled milk/Skimmed Milk

3 tsp Sugar

Method

In a blender add all the above and run for a min .

Pour and serve .

Chocolate Balls

HomeMade Chocolate /Fudge
Ingredients :
Milk Powder / Skimmed Milk Powder - 1 cup
Powdered / Icing Sugar - 2 1/2 cups
Vanilla Essence- 1/2 tsp
Cocoa(unsweetened) - 2 tbsp
Butter - 2 tbsp

Method
In a pan add 1/4 cup water and sugar ,to make a string consistancy sugar syrup.
Now add the Milk powder and cocoa powder and stir so it doesn't form lumps .
Add the vanilla essence ..keep stirring .
When the mixture starts frothing and forms a ball when dropped into a cup of water add the butter ,stir for a few seconds .
Pour onto a well greased tray / chocolate mould..
after it cools down ,if we want we can make chocolate balls or simply cut it into small squares .
If we are using the mould we can refridgerate it and unmould it .
N.B : The chocolate sets into a biting consistancy ONLY the next day ..
Variations : add Chopped nuts or dry fruits to the mixture .

Easy Chicken stew

Ingredients :

Chicken - 250 gms(bone / Boneless)

Pattai/cinnamon sticks- 5 small pieces

cardomom /yelakai - 5

Fennel seeds /Sombu- 1/2 tsp

Garlic - 5 pods

Coconut milk - 2 cups(1,2 mixed )

Coconut milk - 1 cup ( 3'rd grind )

corriander leaves - a handful

curry leaves - a handful

Small/Pearl onion - 6 - 8 pods

Oil for frying

salt

for Grinding :

Coconut scraping - 1 tbsp

green chilly - 3 ( more for spice)

Method :

In a pressure cooker ,cook the cleaned chicken till a whistle .

Heat oil in a pan ,add the onion ,fry till golden brown .

Now add the spices Cinnamon,Cardomom ,Fennel and also the garlic pods, Fry in oil .

add the ground mixture to the pan .

add the cooked chicken .

add the rest of the coconut milk .heat for 5 min.add salt .(do not boil)

Garnish with Curry leaves n clintaro .

Serve hot with idiappam or chapati .

Nivedyam - Kesari

Ingredients :

Sooji/White Rava - 2 cups

Sugar - 2 cups

Cardamom- crushed(1 tsp)

CashewNut - a Handful

Resins - A handful

Ghee - 1/2 cup

Pachai Kalpooram - 1 v. small pinch

Green/Orange food color a pinch

Method :

Boil 3 cups of water In a Kadhai or non stick pan .

after it boils add the crushed Cardamom ,sugar and Stir well till sugar dissolves .

Mow Add the sooji slowly while stirring so that lumps don't form .

stir slowly add the ghee.

When water evaporates .Cut off the flame .

Roast Cashews and Resins in Ghee(2 tbsp) .

Garnish with the roasted Nuts n Resins.

Vatral Kulambu

Ingredients :
Tamarind : a lemon sized ball / Tamarind paste -3 tsb.
Garlic - 15 pods
small onion - 15(skinned)
curry leaves - a handful
Gingelly oil - 4 tbsp .
3 to 4 Table spoons of Vatral (Manathakkali or Sundakkai or any other Vatral, but in my opinion Sundakkai and Manathakkali are the best tasting Vatrals)
Mustard seeds - 1/2 tsp
Jeerakam - 1 tsp
pepper - 1 tsp
kadala parupu- 1/2 tsp .
turmeric powder - 1/2 tsp
chilly powder -2 tsp
sambhar/pulikulambu powder -2 tsp
brown sugar - 2 tsp
asafoetida powder - to sprinkle
salt - as per taste

Method :
Soak the Tamarind in a little water and extract the juice .

Fry Vatral in little oil till dark brown and keep aside
To this juice add turmeric powder, brown sugar and keep aside .
Heat gingelly oil in a kadhai ..till it turns smoky add mustard seeds ,after it starts sputtering add the jeerakam ,perrper corns,curryleaves ,onion and garlic.
Fry till the onion turns golden brown.
add Vatral which you have fried .
Now add the kept aside juice ,the chilly and kulambu powders .
add a little more water .
Boil it and simmer it till it thickens .
Serve with Hot rice and appalam .

Happy Independance day !!

Happy Independence day to all !

Egg Curry and Chapati

Summer Express Cooking Event

For this event,I have used egg kulambu which takes about 15 - 20 min. depending on how much of the ingredients we already have ready like chopped onions ,ginger garlic paste ,tomato puree etc.I'm doing it the traditional way .Cutting all the necessary prior to cooking .As an accompaniment I'm using ready made chapati ,which we just have to toss slightly in the tawa before serving .

Ingredients :

Onion - 2 big

Tomato - 2 bigGinger - 2 " piece

garlic - 10 pieces

Green chilly - 3

Egg - 3

corriander leaves for garnishing

curry leaves a few

curry pattai - 2 small peices

all spice leaves- 2

egg kulambu powder / Garam masala - 2 tsp

Ghee / oil for frying

Method :

Heat the ghee in a kadhai.

Chop the onion and tomato(1 min)grate the ginger and garlic(30 sec.)

when the ghee is hot ,add the pattai and all spice leaves .stir for a sec .

Now add the onion ,fry till colour changes,now add the chillies, ginger and garlic .Fry till it becomes golden brown .

Now add the tomato and keep frying till the skin leaves the pulp.turn off the flame and put the above in a mixer and make a smooth paste .

Heat ghee in the kadhai and pour the blended mix into it .add the masala powder, salt and a liberal pinch of sugar,mix well.

When the puree turns hot ,Take each egg one by one and carefully break it open as close to the puree as possible .

Do not stir .simmer and cover for 3 min.turn off the flame .

Carefully transfer into a bowl making sre the eggs remain intact .

Garnish with Corriander .

Chapati :

Ingredients :Readymade chapati - 10

Method:Slightly toss the chapati's in the tava before serving .

This express meal takes barely 15 - 20 min. to make, nutritious too as it is a Balanced one.

Cumin Kashayam

Think Spice - Think Cumin Event
Since the purpose of this event is to know the uses of spices I thought I'll post a recipe of cumin with medicinal values .Cumin is an excellent digestive aid ,an appitite stimulant , medicine for cold .
For any and all of these problems ..we get best results if they are taken in the following format.

Ingredients :
Cumin seeds - 2 tbsp
Pepper fresh - 2 tbsp
Ginger - 2 " piece
Thulasi leaves- a handful
Water 3 cups
Brown cane sugar - 3 tbsp
Method :
Dry Roast Cumin and Pepper seperately .
Mash Ginger
Boil water ,add the ginger ,thulasi and the roasted seeds .
Simmer it for 15 to 20 min .
add the sugar and mix till sugar dissolves .
turn off the flame
Let it stand for 1/2 hour .
Drain the kashayam .
We can either drink it as it is or add it to milk and drink .
Taking this once a week relieves us of any kinds of digestive ailments and common cough and colds.

Venkaya Chutney(Onion Chutney)

Ingredients :

Onion - 2 big

Red Chillies(dry) - 5 nos

Salt as per taste

Oil 2 tsp

for seasoning :

mustard seeds - 1/4 tsp

split urad dal -1/4 tsp

curry leaves 6

Method :

Heat oil in kadhai when it is smokey simmer and add onions fry it till it is golden brown .

Now add redchillies and fry for a min.

Grind it in a mixer till smooth adding salt .

Transfer to a small bowl.

Heat a tsp of oil and when it turns smikey add the mustard seeds ,when they start sputtering off the stove and add the urad dal and curry leaves .

Pour the above mix on the chutney in the bowl and mix it .

Chutney is ready !!

Idly Podi(Idly Dosai Milagai Podi)

Ingredients:

Urad dal - 1/2 cup

Kadala Parupu - 1/2 cup

Yellu - 1/2 cup (white for yellow colour podi , Black for brown colour podi)

Red Dry Chillies - 8 (More or less as per our taste)

Asafoetida - 2 pea sizes

Garlic -10 no.(optional)

Salt as per taste

Method:

Roast each ingredient seperately till red (not burnt)

Grind them together with salt .

Immediately transfer to an air tight jar to preserve freshness.

Store it the the freezer compartment for longer aroma and freshness .

A very good combination for Idly and Dosai .

Aadi Ammavasai Samayal.

The new moon day is considered something special in almost all civilizations for one reason or the other. While some civilizations ascribe demonic qualities to this day, others consider this day as auspicious and benevolent.
In Tamil society, the two new moon days which matter most in a calendar year are the Thai Amavasai and Aadi Amavasai. Aadi Amavasai comes in Utharayanam period(generally from middle of January to middle of July) and the Thai Amavasai comes in Dhakshanayanam period( from middle of July to middle of January) The Aadi Amavasai day is specially marked for offering prayers and food to the dead forefathers. One can say that this day can be described as the Indian version of All Souls Day that is celebrated in Roman Catholic Churches.
Hindus believe that the offerings they make during this period of 15 days starting from this new moon day would reach their forefathers and appease them quickly. So the Hindus are expected to perform “Tharpanam” on this day, which is a recitation of certain mantras along with some rituals that would appease the dead forefathers and protect the offsprings of the performer of the Tharpanam.
Taking a holy dip in a river is considered a pre-requisite for performing a Tharpanam, as it is believed that all one’s physical as well as mental impurities are washed away by doing so. This day is celebrated with more religious fervour and Bhakti in different temples, both Vaishnavaite and Saivite, situated in India and elsewhere.

Samayal ,Today we do all the dishes with Naatu kai vegtables like Ladies finger,brinjal,Drumstick,all kinds of gourds.Below are some of the dishes prepared today.

(Above Image courtsey google images)

Parupu payasam

Ingredients:

Moong dal - 3/4 cup(cooked)

Chana dal - 1 tbsp(cooked)

Rice - 2 tbsp(cooked)

Jaggery - 2 cups

Ghee - 1 tbsp

Coconut scrapings - 1 (for making coconut milk)

Cashewnut- 1 tbsp

Coconut pieces - 2 tbsp

Method :

Extract 3 coconut milks.

The way to do this: first take all the scrapings of one coconut and grind it in a mixie with little water.

Then remove the milk by squeezing the ground coconut.

Since this is thick, it is first milk.

Like this remove coconut milk with the same scrapings two more times.

So you must have 3 coconut milks out of which the first will be the thickest, the second slightly thick and the third will be dilute.

keep these aside separately.
Add the coconut milk .

In a kadhai add jaggery and 1/2 cup water and melt the jaggery.

As soon as it melts, add the cooked dals and when it comes to a boil add the first milk and put off the gas immediately (note that after adding coconut milk should not be heated further) for garnishing, roast cashewnut and coconut pieces in ghee and add to the payasam.

Paruppu vadai

Ingredients:

Bengal gram(Kadala parippu) - 2 cups(soaked for 3 hrs and drained for 1 hr)

Onion - 1 no(chopped)

Pearl onions- 10nos(chopped)

Ginger - 1/4" piece(chopped)

Green chiliies - 1 - 2 nos(chopped)

Curry leaves - 10 nos(chopped)

Coriander leaves - A few(chopped)

Salt as to taste

Asafoetida powder 3 pinches

Oil for frying .

Method:

Grind 1 3/4 cup of Bengal gram in a mixer grinder into a coarse form.

Add the remaining 1/4 cup of dal to the ground dal along with all the other ingredients(except oil) and mix well.

Heat oil in a pan or a kadai.

Make balls off the dough and flatten them into the shapes of vadas.

Fry, till they turn brown.

Vendakai(Lady's finger/ okra) and Murungaikai(drumstick) Sambar

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Vendhayam-1/2 tsp

Turmeric powder - 1 tsp.

For the sambar:

Vendaikai - 3 nos.(cut into bite sized pieces)

Murungaikai -1 nos(cut at pod intervals)

tomato - 1 big(cut small)

small onion -10 nos(skinned).

Corriander leaves -a handful for garnishing

asafoetida powder - to sprinkle a little

sambar powder - 2tsp

salt to taste

green chilly -3 (slit /chopped)

Toor dal -50 gms

Tamarind- a marble sized ball

Method

Soal the tamarind in water for a few minutes and extract the juice.keep aside

Cook the toor dal Till totally mashed ..no pods seens just a paste .

Cook the vendakai ,tomato and murungakai and onion in a cooker(easier ) till a single whistle .

Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.

now add the cooked dal and vegtables,chilles, add a cup of water ,tamarind extract.

add sambar powder ,salt. simmer 3 minutes .

Sprinkle asafoetida powder and mix throughly .

Garnish with corriander leaves .

serve with rice / idly / dosa /pongal /chapati .

Surakai Kootu

Ingredients :
For the Seasoning :
Oil -2 tsp
Mustard seeds - 1 tsp
Curry Leaves-15 nos.
toor dal -1 tsp
Coconut scraped - 1 1/2 tsp
Turmeric powder - 1 tsp.

To Grind:

Coconut Scrapings - 1/2 Cup

Jeerakam-1 1/2 tsp

Green Chilly- 3(add more or less as per your spicy needs)

For the Kootu
Surakkai- big 2(peeled & cut into cubes)

Corriander leaves to garnish.

Moong dal/pasi paruppu -1/2 cup(cooked till soft)

salt to taste

Method :
Heat oil in a kadhai .
When it turns smokey ,First add the mustard seeds .
When they start sputtering add the rest of the ingredients .
Stir well.Add the suraikai add a little water cover and cook for 3 min.

Now add the ground mixture ,cooked dal and salt.boil for a min,simmer for a min .

Garnish with corriander .

an excellent accompaniment for rice /chapati