Saturday 28 May 2016

VENDAIKKAI SAMBAR/OKRA SAMBAR

This is a super version of Kongu traditional Sambar. Lady's finger sambar is the tastiest side dish in our villages. The vegetable used in this sambar is Lady's finger. It gives a unique taste to the sambar.  Each vegetable gives its own  peculiar taste to the sambar. Drumstick sambar is having different taste.This sambar has its own exclusive taste.

Ingredients:

Lady's finger 10 nos
Toor dal or Mysore dal 100gms
Cooking oil one tablespoon
Mustard seeds one spoon
Tamarind extracted  two cups
Tomato dices one
Asafoetida one pinch
Salt required
Shallots one cup
Curry leaves one sprig
Sambar powder two spoons
Turmeric powder one spoon

Procedure:

Pressure cook the dal with turmeric and castor oil one spoon.
Take the tamarind extract from the soaked tamarind.
Cut the ladysfinger veggie into long pieces.
Peel off the shallots.
Heat the pan with the cooking oil over a medium flame.
Add mustard seeds to crackle.
Add shallots and curry leaves.
Saute for a while.
Add lady's finger pieces.
Saute until the okra/lady's finger veggie shrunken.
Add tamarind extract, asafoetida and sambar powder.
Bring to boil for some time.
Add salt.
Add Cooked dal mixture.
Adjust with  one cup of water.
Let the mixture boils until the veggie cooked.

Vendaikkai sambar is ready to serve with topped ghee and steamed rice.



















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Friday 27 May 2016

ALMOND HALWA/BADAAM ALWA

Almond Halwa is a grand dessert perfectly fit for our beloved family members and dearest friends.It neither calls for  too many ingredients nor is the procedure, much complicated. We, do literally need to stir continuously till the end of the procedure to prevent burning and scorching at the bottom of the wok. It will take off twenty minutes to prepare. Treat your beloved kids with this yummy badam halwa one spoon in the morning daily. they will acquire bone strength incredibly.

How to make this delicious dessert? Let us check out, dearests..!

Ingredients:

200 gms of almonds
one cup fresh ghee
one full cup of sugar
Milk two cups
cardamom one pinch (optional)
cashews tiny bits one cup
yellow food color kaesar powder one pinch

Procedure:

Bring to boil three cups of water and soak the almonds for five minutes.
Drain the almonds in a colander.
to remove the skins of almonds, press each almond between the thumb and forefinger and slide the thumb upwards. This will make the almond removing its skin out. Repeat the process of blanching the entire almonds. Discard the skins.
Soak the blanched almonds for half an hour.
Blend the almonds with the food colour, crushed cardamom seeds with milk required to make a paste.
Bring to boil sugar soaked with water.
Wait for the one string consistency of sugar syrup.
Add the almond paste and stir well to combine with the sugar syrup.
Add one cup of fresh ghee.
Stir continuously well over a low flame.
Be careful not to get burning and scorching. This can happen quickly. so Stir constantly.
At one stage, the halwa mixture gets thickened  leaving the sides of the wok.
Add half cup of ghee and stir well.
Add roasted cashew bits at this stage and mix well in a low flame.
When the halwa becomes nonstick on the bottom of the wok, switch off the flame.
Spread the halwa mixture onto a greased pan or plate.
Allow to cool and set at room temperature.

Delicious Almond Halwa  is ready to serve.

Enjoy..!



















Your family members will love you for its rich taste..!






Wednesday 25 May 2016

RAVA DOSAI/SAMOLINA DOSAI






Rava dosai is a perfect quick fix breakfast or evening tiffin with tea. No need of fermentation. The traditional tempering and quick mix of  chopped curry leaves, cumin seeds, chopped cilantro leaves, asafoetida and peppercorns make excellent flavour and taste of Rava Dosai. It is indeed a delightful breakfast to the children and everybody.

Find the method of making instant Rava Dosai as follows:

Ingredients:

Three cups of Semolina
one cup of Dosa batter/Idli batter left over
Two teaspoons of pepper
Two teaspoons of cumin seeds
Tender curry leaves one cup finely chopped 
One pinch of asafoetida
Cooking oil to fry and drizzle dosais
Salt as needed
Water required about five cups 

Procedure:

Combine leftover idli /dosai batter, salt and  semolina with required water.
Keep aside for half an hour.
Heat the cooking oil in a small tempering pan and add cumin seeds, pepper and curry leaves and asafoetida.
Allow to crackle over a medium flame.
Transfer them to the prepared batter.
Add chopped coriander leaves and mix well.
If the batter is thick, dilute with one more cup of water and check.
The batter should be 
Heat the griddle and pour half a cup of dosa batter from outside to inner and
spread a thin circle to ensure crispiness.
Drizzle one spoon of oil around the dosa. and  allow cooking over a medium flame until the turning of golden brown or crisp.
flip over the other side.
Fold over to make semi-circle.
Repeat the process with the remaining batter.
Rava Dosais are ready to serve with coconut chutney and sambar.








































Monday 23 May 2016

SUPER SOFT CHAPATHIES

How to make soft chapathi ?

Making super soft chapathi is so easy. It is not a complicated process. It is very interesting work. It requires very simple skills. The chapathies are great and tasteful accompaniments with any kuruma whether nonveg or veg and masals of any veggies.

Let us head to the kitchen and make these soft and flakey chapathies:

Ingredients:

Premium quality wheat flour 250 gms
Sugar one spoon
Salt required
Water one and half a cup
Cooking oil one spoon

Procedure:

In a bowl, measure three cups of flour.
Add Salt, sugar and water.
Add one spoon of oil.
Just rotate the flour with hand.
The flour, water salt sugar oil are combined together to form a dough.
Knead gently to get a nonsticky and soft dough.
Cover the bowl with a lid.
Allow for half an hour to get perfect elasticity.
Divide the dough into lemon sized balls . If you go with lemon sized balls,
you can get 10 or eleven chapthies.
Roll each ball out using the roll pin, it doesn't have to be perfect round.
Get it as thin as you can.
Apply half spoon of oil over it.
Sprinkle little wheat flour or all purpose fine flour over the circle.
Then fold it as shown in the image.
Then Roll again to spread slight thick layer.
Heat the tawa and place the chapathi over a medium flame.
Cook dry both sides for a second without adding oil.
Cook until small bubbles rise over the circle.
Drizzle oil around the circle and over it.
Turn both sides till the golden brown colour spots formed.
Repeat the process.
Once all are finished, pile them one on top of the other, bring the sides together.
Bunch them up and thump them down three times.
You should did it with warm chapthies surely not hot chapathies.
You will get super soft layered chapathies.




























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