Friday, 31 October 2014

Adai Dosa !



INGREDIENTS

English
Tamil
Telugu
Quantity
Idly Rice / Dosa Rice
Idly /Dosa Arisi
Idly /Dosa Biyyam
1 cup
Raw Rice
Pacharisi
Biyyam
1 cup
Toor Dal
Thuvaram Paruppu
Kandi Pappu
3/4 cup
Chana Dal
Kadalai Paruppu
Senaga Pappu
3/4 cup
Urad Dal
Ulutham Paruppu
Mina Pappu
1/4 cup
Moong Dal
Paasi Paruppu
Pesara Pappu
1/4 cup
Dry Red Chillis
Kaanja Milagai
Endu Mirapakayalu
4 Nos
Green Chillis
Pachai Milagai
Pachi Mirapakayalu
2 Nos
Pepper corns
Milagu
Miriyalu
1 tblsp
Ginger
Inji
Allam
1 piece
Salt
Uppu
Uppu
As Needed
To add later to batter



Onion
Vengayam
Ulli gadda
1 Finely Chopped
Curry leaves
Karuvepilai
Karivepaaku
1 sprig
Shredded Coconut /Carrot
Thengai Thuruval
Thurumina Kobbari
2 Tblsp
Asafoetida
Perungayam
Inguva
a pinch
Turmeric
Manjal Thool
Pasupu
a pinch
Oil
Ennai
Nune
For making adai

STEPS

  • Wash and soak rice and dals separately.
  • Also add pepper and dry red chillis along with dal.
  • Let them soak for 4 - 6 hours. 



  • Grind soaked rice separately adding little water to very smooth paste.
  • Grind the dals along with pepper and chillis. Also add fresh ginger while grinding.
  • Do not make the dal to a smooth batter. Grind it coarsely.



  • Mix both batters well adding salt. 
  • Adai doesnt need any fermentation. So you can make immediately.
  • Add finely chopped onions, grated carrot, green chillis, hing and turmeric and mix well.
  • Can also add a tbsp of finely grated or ground coconut.

  • Heat a pan/tawa, smear some oil and pour a ladle full of batter. 
  • Let it be a little thick and not too thin like dosa.
  • Flip it once its cooked and browned on one side.
  • Cook for few seconds on other side and transfer to plate.



With Love,



Wednesday, 29 October 2014

Kaju Katli / Cashew Barfi !


Kaju Katli or Cashew Barfi is a famous indian sweet delight made of just very minimum ingredients cashew, sugar and water. Most of the people prefer this as sugar used is very very less when compared to other sweets and the best part there is no oil or ghee involved as in other sweet recipes.

Today being my son's first (star) Birthday I made this and being the first attempt it indeed came out well and im very much happy with the result. 
I did analyze the recipe from 10 different sources, books, blogs, youtube and finally concluded the ratios and realized that making kaju katli is not rocket science but a very simple recipe that needs tips and tricks.



INGREDIENTS
  • 1 cup Cashew nuts
  • 1/3 cup Sugar
  • 1/4 cup water
  • 1/2 tsp Ghee (Clarified Butter)
  • a pinch cardamom powder (optional)
  • Pistachios or almond flakes (optional)


STEPS
  • Powder the cashew in a grinder at room temperature. Grind it at a shot before it releases oil. My mixer grinder was not so great so i had a little grainy texture in my katlis as they were not powdered well. 

  • Heat a pan and add 1/4 cup water and add the sugar to it and stir.
  • Once sugar dissolved keep stirring, till the syrup reaches one string consistency. 
  • Do not add more water.. The water is only to wet the sugar. So 1/4 cup for 1/3 cup sugar is more than enough. 

  • Lower the flame and add the cashew powder and mix well. The mixture will be very sticky now
  • Keep mixing well till the mixture starts leaving pan slightly and also leaves the spatula. It would take around 7 - 8 minutes. Flame is always low at all times.
  • Dont worry if the mixture is grainy and  not soft. Once cooled it should be fine after kneading.
  • The cashew will start releasing its natural oil and the mixture will become a non sticky mass.

  • Turn off stove before it becomes hard..and transfer to a plate greased with ghee.
  • Let it cool for 5 minutes or until you can handle it.
  • By now it should be like a unkneaded dough. Knead it well with your hand. You can see the cashew releasing oil. 
  • If you pinch a small amount and try rolling it to a ball , you should be able to do it.
  • Spread it on a butter paper / foil and roll it like a chapati with a rolling pin to less than 1 cm thickness.
  • I covered it on top with the foil and rolled so that the edges are nice atleast on the closed side. 
  • After rolling use a knife to shape the edges properly before cutting so that you get all the pieces with a proper shape.
  • Sprinkle some almond or pistachio flakes or spread silver  foil if desired.
  • Cut into desired shape, preferably diamonds and enjoy. 
  • I did not add any dry fruits of silver foil as I liked it plain though initially i thought i will add.. :)
  • Rolling and cutting should be done when it is a little warm. They become a little firm once cooled.




Hope you try and enjoy this ! Happy Cooking !

With Love,



Jeera Rice !



A Simple and flavorful rice that goes well with any gravy dish and makes a delectable meal for a rainy day. Its so simple and quick with very minimum ingredents. I have used quite a bit of ingredients but you can neglect few of them if you really dont need them like the garlic, onions and whole spices. All that is mandatory is only rice water jeera salt and little oil. But our taste buds dont compromise to only these :)



INGREDIENTS
English
Tamil
Telugu
Hindi
Quantity
Rice
Arisi
Biyam
Chaval
1 cup
Oil
Ennai
Nune
Thel
1 tbsp
Clarified Butter
Nei
Neyyi
Ghee
1 tbsp
Cumin Seeds
Seeragam
Jeera
Jeera
2 tsp heaped
Cloves
Lavangam
Lavagam
Laung
5Nos
Cinnamon
Pattai
Dalchini Chekka
Dalchini
2 pieces
Star Anise
Annasi Poo
Anasa Puvvu
Star Anise
1 No
Cardamom
Elakai
Yelakalu
Elachi
2 Nos
Bay Leaf
Biriyani Ilai
Biriyani Aaku
Tej patha
2Nos
Garlic
Poondu
Velluli
Lehsun
2 Pods
Onions
Vengayam
Ullipaya
Pyaaz
1 Medium
Salt
Uppu
Uppu
Namak
AS Needed
Water / Coconut Milk
1.5 cups



STEPS
  • Wash and Soak Basmati Rice for 30 mts.
  • Heat a pan and add oil and ghee to it.
  • Add all the whole spices and Jeera. 
  • Crush the garlic and add to it and saute for few seconds.
  • Add the sliced onions and saute till transparent.
  • Add the rice and give a mix.


  • Add water or coconut milk (if u like) and required salt.
  • Close the lid and cook for 5-7  minutes till most of the water is absorbed and then lower the flame to the lowest possible and leave it for another 5- 7 minutes and turn off stove.
  • If using cooker, cook for one whistle and then lower the flame and keep for 5 minutes and turn off stove. 


  • Transfer to plate and server with any side dish of your choice.





Happy Cooking !!!

With Love,

Tuesday, 28 October 2014

Allam Pachadi / Inji Thokku / Ginger Pickle !


This Allam Pachadi is not the usual chutney we make with onions and tomatoes along with Ginger  as a sidedish for Idli / dosa.. Those chutneys wont have more shelf life and you will have to finish it on the same day or two. But this pachadi / thokku without onion or much water stays upto ten days if stored well and refrigerated properly.
Ginger being a good medicine for cold and throat problems can be consumed in this form for winter other than the usual ginger tea. My dad loves this and often asks me to make when i visit home.


INGREDIENTS

English
Tamil
Telugu
Hindi
Quantity
Ginger
Inji
Allam
Adrak
150 gms
Garlic
Poondu
Vellulli
Lehsun
10 cloves
Dry Red Chilis
Kainda Milagai
Endu Mirapakaya
Sukhi Mirch
8 Nos
Green Chillis
Pachai Milagai
Pachi Mirapakaya
hari Mirch
2 Nos
Tamarind
Puli
Chinthapandu
Imli
lemon size
Pepper Corns
Milagu
Miriyalu
Kaali Mirch
1 tsp
Fenugreek Seeds
Vendayam
Menthalu
methi dana
1/2 tsp
Red chili powder
Milagai Thool
Kara podi
Lal Mirch Powder
1 tsp
Coriander Powder
Dhaniya Thool
Dhaniya Podi
Daniya Powder
1 tsp
Salt
Uppu
Uppu
Namak
as needed
Jaggery
Vellam
Bellam
Gud
1 tsp
Oil
Ennai
Nune
Thel
4 tbsp
Mustard
kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeera
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch



STEPS

  • Grind all the ingredients together (except Jaggery). Then add the thick tamarind paste and salt  and again grind it to a nice paste. 



  • In a pan add 3 - 4 tbsp oil , and add jeera, mustard and hing. Once mustard splutters add the ground paste and start cooking it. Do not add any extra water anytime.


  • It will take around 8 - 10 minutes for the mixture to cook and for the raw smell to fade. 
  • Add jaggery and again cook for 2 - 3 minutes
  • Once cooked well, the mixture starts leaving oil on the sides.
  • Adding more oil gives a more shelf life. 



  • Once cooled transfer to clean and dry container.. you can store in fridge for 7 - 10 days. 
  • Serve with rice, idli/dosa or just an accompaniment for variety rice.




Do  give a try for this cold winter. See you with another interesting recipe

With Love,