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GRATED CARROT,PEAS STIR FRY/CARROT PUTTU

 Carrot a very tasty vegetable.It has many health benefits.It is one of the most widewly used and enjoyed vegetable.It can be eaten raw too.This recipie is ver easy to prepare.

INGREDIENTS:

Carrot:250 gms

Peas 1/4 to 1/2 cup

capsicum:1

Onion:1 large

Oil:1 tbsp

curry leaves

coriander leaves

Mustard and urad dhal

salt to taste

Chilly Powder accdg to taste

Coconut scrapings (optional)

Method

  1. Wash carrots remove the outer skin grate it and keep aside.
  2. Cook peas seperately with little salt.
  3. Take a kadai add  oil   to it add mustard seeds after spluttering add urad dhal.
  4. now add  curry leaves,chopped onion,capsicum and saute it.
  5. Add the grated carrot mix and saute on medium heat.Reduce to low flame place lid and let it cook for about 10 mts.must check that it does’nt get burnt.
  6.  Add cooked peas to it
  7. Add required amount of salt and chilly powder.
  8. mix well.carrot will loose it moisture content.
  9. Add chopped coriander leaves.

Best  combination for rasam and dhal ot sambar or even for morkuzhambu.

Coconut scrapings is optional can add at the end

Instead of chilly powder can use green chillies too.

 

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Categories
Cooking Recipes indian potato cookery traditional cooking

ALOO BONDA/POTATO BONDA

We have many fried snacks. LAnd all time favourite is Potato bonda.One can use only potato and onion for stuffing or can add carrot or peas according to ones taste.

INGREDIENTS:

  • Potato :11/2 kg
  • Onion: 2or 3
  • Curry leaves: few
  • Carrot: 1or 2.
  • Green chillies:2or 3/Or red chilly powder accdg. to taste
  • salt
  • Ginger grated:1/2 tsp
  • Coriander leaves finely chopped
  • Oil

Method:

  1. Boil or pressure cook the potatoes and peel them
  2. Mashwell.
  3. Heat oil in a kadai add mustard seeds when it splutters add urad dhal
  4. Add finely chopped onions,curry leaves,and saute a little then add grated carrot and ginger if you are adding boiled one then can add with potato.
  5. when done add mashed potato to the mixture add salt and mix well.
  6. Then add chopped coriander leaves
  7. Remove from fire and make it into small balls. keep aside.
  8. whatsapp-image-2016-10-30-at-9-01-46-pm

For Batter:

INGREDIENTS

  • Gram flour:1 cup
  • Rice flour 1/4 cup
  • chilli powder 1/2 tsp to 1tsp( accdg to taste)
  • salt
  • Asafoetida 1/4 tsp
  • Baking soda a pinch
  • Water 1/2 to 1/3 rd cup

Mix all the ingredients and make it as a batter.It must be flowing .

METHOD

  • Heat oil in a kadai for frying.To check if the oil is hot enough to fry bondas,put a drop of batter it will raise to the surface immediately then it is ready.Now reduce the flame to medium.
  • Take the potato ball dip in batter it should be coated well and then fry in oil till golden brown.Put in tissue paper for it to absorb oil.
  • Serve hot with chutney or sauce

If u r ginger can less the no. of chillies, can add accdg to ones taste.If for kids can use chiili powder itself.

A very nice snack to have with tea or coffee.

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Categories
Cooking Recipes

ONION PAKORAS/ONION VADA

Onion pakoras is a deep fried snack. Its a commonly prepared by many. It is a proper snack also some say it as Onion Vada. It is a delicious one the onion should be thinly sliced. If it is thickly sliced then it will not be cooked properly.It is a all time starter too.

 

Ingredients

  • Maida – 1 cup.
  • Gram flout – 1/2 cup.
  • Corn flour – 1-2 tbps.
  • Onion sliced thin – 1/2-3/4 cup.
  • Chilli powder – 1/2 tsps or as desired.
  • Ginger grated – 1/4tsps.
  • Coriander finely chopped and Curry leaves also.
  •  Cooking soda a pinch(optional).
  • Oil for frying.
  • Salt to taste.

 

Method

 

In a vessel first add all the dry ingredients and mix well then add onions coriander leaves curry leaves ginger grated and leave aside for 20-30 mins.then sprinkle water and mix well so that it can be taken in a small ball keep oil in kadai for frying now take a spoonful of this mixture and put it in the oil and fry it.After frying,excessive oil can be absorbed using paper towel.This is will be crispy outside and soft inside.Serve hot with sauce.

 

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Categories
Cooking Recipes indian traditional cooking

POORIPAYASAM/FRIED PUFFED FLAT BREAD PAYASAM

IMG_3506Payasam is a desert liked by most people.Different ingredients are used for different payasam. Here the main ingredient is Poori.Today I thought of sharing poori payasam with you.This has a unique taste.

INGREDIENTS:

  • Maida/All purpose flour : 1/4 cup
  • Milk:1/2 to 3/4 litre
  • Sugar:1/2 cup(accdg to desired taste)
  • Salt a pinch
  • Ghee or Oil for frying
  • Cardomom powder:1/4 to 1/2 tsp

cashews and raisins optional

METHOD:

1.Add water and a pinch of salt to maida and make a dough.Keep aside for some time.

2.Knead the dough again for few minutes to make it smooth and pliable.

3.Divide into balls.

4.Roll each ball into a thin round.

5.Cut small round ones   from the bigger one using a small cap or a round cutter.

6.Heat oil/ ghee in a kadai  and fry small pooris in batches.

7.Keep aside the fried pooris.

8.Now take a thick bottomed vessel and milk to it and boil.

9.Simmer till it gets thickened atleast to 3/4th quantity

10.Add sugar to it.Stir well.

11.Add cardomom powder to it.

12.Now add 3 or 4 tbs condensed milk.(If you add more reduce the quantity of sugar)

13.To the mixture add the fried pooris to it and allow it to cook for 5 to 7 mts.

Then remove from fire .Serve hot or cold.

 

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Points to remember:

  • If pooris are fried in ghee it will enhance its taste.
  • If there is less time to make small round pooris then make bigger ones and cut into small ones.
  • When poori payasam cools it will become thick.
  • Frying cashews and raisins is optional.
  • When you have payasam one should get poori pieces while chewing.

Left over pooris too can be used for this.

Try this and let me know .

This will be a kids favourite dessert.

 

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Uncategorized

LEFT OVER CURRY. SUNDA CURRY/ PAZHANG CURRY

This receipe is made with left over curries.Yesterday after a small function there was excess of varieties of dishes.Instead of repeating the same menu the next also thought of giving it a new form.The left over curries was kept in the fridge and used.Left over sambar, dhal,avial and kootu was used.If we have ladies finger pachadi that too can be added but not thayir pachadi.

Procedure:

1.Take a kadai.
2.To it add all the left over curries.
3. After few minutes when it starts to boil add 2 or 3 tablespoons of gingelly oil/sesame oil.
4.When it thickens remove from fire.
It’s ready.

When cool can refrigerate.Can use for 3 or 4 days.

Can be eaten with dosai or mix with plain rice or stuffed inside dosai just like masala dosai or best as side dish for curd rice.

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My daughter likes it.Try this and let me know.

Categories
Cooking Recipes

UZHUNDU VADA[urad dhal vada]

Ingredients:

IMG_3199

  • Urad dhal 1/2 kg
  • Green chillies 6 to 8 according to taste.
  • Chopped onions 2 to 3 tbs.
  • chopped coriander leaves 1 tbs
  • chopped curry leaves 1 tbs
  • salt to taste
  • oil for frying

METHOD

  • Soak urad dhal in water for one hour.Wash and drain.
  • Grind the dhal to a frothy dough.USe as little water as possible with green chillies.
  • Squeeze excess water from the  chopped onions or sometimes it may loosen the dough.
  • Now add chopped coriander leaves, curry leaves,chopped onions and required amount of salt to the dough.
  • Heat the oil.
  • To make vada take one lime size ball of dough flatten it on the palm of the hand or on a piece of plaintain leaf and put a hole in the centre and deep fry.
  • for a variation can reduce the number of chillies and can add chopped ginger or pepper.
  • Serve hot with chutney
  • Hope you like  this south indian  snack.

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Categories
Random Thoughts

KOLAM

India is rich in its culture and heritage.It is also a land of colours.This article of mine is about kolams.KOLAM is a form of drawing drawn as a ritual .It is believed that this practise prevails from ancient times,there is a mention about this during chola period too.

South Indians have this culture of drawing kolams in front of the house that is at the entrance.This practise prevails there in some parts India and also in some Asian countries too.Kolams are regionally known by different names in India,Rangolee in Maharashtra,Aripan in Mithila,Hase and Rangoli in Karnataka,Muggulu in Andhrapradesh and kolam in Tamilnadu.

Preparation:

We SouthIndians that too in a hindu family,it is a daily routine to clean front yard in the mornings and then draw kolams.It is not only a ritual but also health wise it is good.Women bend to sweep then bend for drawing kolams too.Bigger ones are drawn in front of the house and religiously smaller versions are done in pooja rooms.We draw it when it is damp.

Materials used:         

  In olden days mainly rice flour was used to  draw kolams because ants, birds will have their share from it.Nowadays on festival days or mainly  Tuesdays and Fridays some prefer to draw kolams using rice paste especially in their pooja rooms.Rice flour,powdered white stones, chalk powders are used. In addition to this people use turmeric and kumkum in their pooja rooms.Red brick powder is also used as a border.People living in apartments perfer to draw with chalk or color crayons and sometimes vinyl stickers are used instead of drawing regularly.Kolams  come in sheets decorated with stones.

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In the month of margazhi women  draw bigger ones some even prefer to use color  powders too.Each person will try to showcase their talents.Some people   keep pumpkin flower or shoeflower in it.The next month of Margazhi is Thai in tamil month .First day  is known as Pongal.Second day we celebrate siru veetu pongal those who keep the flowers  will celebrate this  Pongal.

Kinds of kolams:

There are different patterns for drawing kolams.Patterns which run around dots,then we have geometrical figures,we have objects drawn like ship, pots, lamps etc. Flowers,animals and birds too are drawn.Some draw simple patterns, or just draw straight lines,sikku kolam and even free hand drawing is done.

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Women calculate the dots that vary from one and another.The number of dots may be even or odd and sometimes increases or decreases according to the pattern.Even if a small dot is missed the entire kolam goes wrong.

Rangoli on the other hand have different colors in it. Flowers have brighter shades leaves have green tinch like wise according to the design colors are used.Gods and Goddesses are drawn in this method.

We keep lamps in kolams for festivals like Diwali and Karthigai.

In Kerala athapoo that is kolams with flowers are done for Onam.

Also another belief  is that when we draw kolams in front of the house it is for inviting Goddess Lakshmi.It is a fantastic ritual.Im also proud to say that I can perform such a wonderful task. This  habit is passed from one generation to another.

Your viewsplease.

Image source: Google

Categories
Random Thoughts

Indian Jewellery(Bridal jewellery)

Indians especially south indian women are famous for wearing jewels from ancient time. The five epics in tamil literature itself proves this.Silapathikaram linked with anklets,Manimekalai to the bells in ottiyanam,kundalakesi to big earings, Valaiyapathi refers to bangles.

From head to toe we indians wear jewellery,some are very imporatant.

Nethichuti:

This is kept in the forehead.In the North they call it maang tikka.  A must for bridal make up.Nowadays close relatives of the bride and groom also wear this.It is kept as a single piece or with suryan and chandran on either side of the centre piece.

Nose stud:

Nosestud a small piece of jewellery connected to a short thin piece of metal that passes through the side of the nose.Nose rings are also worn.

Kai Vangi:

This is for the upper arm  that is above the elbow.

Bangles:

We wear in our hands.A function known as valaikappu is meant to bless a pregnant women,celebrate her fertility and ensure a safe child birth.It is believed that the bangles sound induces the childs senses.so people who attend the function wears bangles for  the pregnant woman.

Bracelete:

Worn around the wrist.Worn by both men and women.

Rings:

Rings  are worn in our fingers.These are given for different occassions.It may be for a pre-engagement, engagement or on the Big day  that is wedding.Wedding rings are a symbol of everlasting love between the two people.

Earings:

This includes anything from studs,hangings or jumkis according to the attire.For bridal dressing we wear with mattal that is a chain from ear to hair.

Necklaces:

Anything which we wear round the neck.chokers close to neck,then chains at different length.Traditional chain includes kasumalai,mallimottu, step chain, chain with lockets and many more.

Ottiyanam:

This is the belly chain.

Anklets:

BraceletWorn around ankle.This is  worn for centuries by girls and women in India.It is made of silver, gold and beads.Some use as a fashion jewellery.

Toe ring:

Also known as minchi,metti or bee-chee ya in hindi.It is worn in the second toe in both legs.Mostly worn on the day of wedding.It is a symbol of the married state by a hindu women.

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Picture courtesy:Google images.