TIKKA SPECIALS
TIKKA MARINATION RECEIPE
Ingredients
Hung curd(thick curd)-1/2 cup
Garam masala-1 tsp
Salt
Lemon-few drops
Cardamom powder-2 pinch(option)
Ginger garlic paste-little(option for non garlic users)
Method
Mix all the ingredients without lump.
If need add colour powder.
CHICKEN TIKKA
Ingredients
Tikka marination receipe
Cubed chicken -200 gms
Diced onion,tomato and capsicum
Wooden skewers
Oil
Method
Marinate chicken ,onion,tomato and capsicums with the marination receipe.
Keep for an hour.
Now take out the pieces from marination except chicken pieces.
So the chicken would be with remaining masala.
Sauté this chicken in a kadaai in simmer till chicken is half cooked.
Now skew all the veg ,chicken alternatively in stick.
Heat a tawa,spread some oil .
Keep the skewer on tawa,and cook in sim.
Just turn to other sides and cook till roast and darken.
Sprinkle chatmasala and lemon on top and serve immediately.
Oven: just grill the marinated chicken and veg as per instructions given in each oven system.
PANEER TIKKA
Ingredients
Tikka marination receipe
Cubed paneer -200 gms
Diced onion,tomato and capsicum
Wooden skewers
Oil
Method
Marinate paneer ,onion,tomato and capsicums with the marination receipe.
Keep for an hour.
Now skew all the veg ,paneer alternatively in stick.
Heat a tawa,spread some oil .
Keep the skewer on tawa,and cook in sim.
Just turn to other sides and cook till roast and darken.
Sprinkle chatmasala and lemon on top and serve immediately.
PANEER TIKKA MASALA
Type-1
Ingredients
Paneer tikka- 1 cup
To grind:
Big onion-3
Tomato-2
Ginger,garlic-few
Dry Chilly-3
Cinnamon,cloves,aniseeds-few
Dhaniya powder-2 tsp
Diced onions and capsicums-few
Salt,oil,butter
Jeera powder-1/4 tsp
Kasoori methi-1/4 tsp
Method
Heat some oil and butter.
Add the grounded masala,salt .
Sauté well till the raw smell goes and oil comes out.
Add dhaniya powder,mix.
Add diced onion and capsicums,mix evenly.
Add water,salt and make boiling 2 mts till gravey consistency.
Add tikka and sprinkle jeera powder and kasoori methi.
Note: we can add little coconut-kuskus paste or cashew paste in gravey atlast for rich taste.
Type-2 (without onion and garlic)
Ingredients
Paneer tikka-1 cup
My masala powder-1 tbsp
Tomatoes-5
Shredded cabbage-1/4 cup
Green chilly-1
Chopped capsicum and boiled peas-1/2 cup
Oil,salt
Kassori methi-1/2 tsp
Coriander leaves
Cumin seeds-1/4 tsp
Cornflour-little-option
Method:
Boil water,add whole tomatoes.
Let it boil for 5 mts.
Remove the tomatoes from water.
Peel and deseed tomatoes and make puree.
Heat oil,add cumin seeds.
Add cabbage and chilly.
Sauté lightly.
Add masala powder ,sauté.
Add tomato puree,salt and sauté well.
Add capsicums,peas and sauté lightly.
Add filtered tomato boiled water.
Let it boil.
Add cornflour solution for making gravey to thick.
Boil lightly.
Add tikka pieces and mix.
Off stove.
Sprinkle kasoori methi and coriander leaves on top.
TIKKA STUFFED BAROTA
Ingredients
Any tikka done with onion,tomato,capsicum-1 cup
Maida-2 cup
Salt
Water.
Method
Tiny chop the prepared tikkas.
Make a soft dough with maida,salt and water.
Divide to balls and roll to thin chaphathi.
Keep the chopped tikkas in center(spread evenly to square shape)
Fold the left and right ends to center,the top and bottom .
Cook both sides on tawa and serve with gravey.
TIPS:
STUFFED EGG BAROTA:
Ingredients
Boiled egg -3
Tiny chopped onion-1/2 cup
Tiny chopped tomato-1/4 cup
My masala powder
Coriander leaves
Maida dough for barota
Method
Chopped the egg to tiny pieces.
Heat oil,sauté onion.
Then tomato lightly.
Add masal powder,salt,coriander leaves.
Sauté well.
Add egg ,mix evenly and till dry.
Divide maida dough to balls and roll to thin chaphathi.
Keep the egg masala in center(spread evenly to square shape)
Fold the left and right ends to center,the top and bottom .
Cook both sides on tawa .
Note:
Cauliflower kaima egg receipe will be best.
PANEER TIKKA PULAO
Ingredients
Paneer tikka with onion ,capsicum done- 1 cup
Basmathi rice-1 cup
Salt
Oil
Cinnamon,bayleaf,clove,etc
Method
Heat oil,season all garam masalas.
Add soak and drained rice.
Mix evenly.
Add water,boil.
Add salt
Cook rice till 90%.
Add tikkas and cover till done.
Serve hot.
TIKKA PIZZA
Method
Take a pizza base ,apply tomato sauce or pizza sauce.
Sprinkle tikkas on top.
Sprinkle grated cheese on top.
Bake in microwave for 4 mts.
On tawa:
Heat tawa,apply butter on tawa.
Keep the pizza with toppings on tawa.
Close and cook till cheese melts.
PONGAL-0-PONGAL
1. EASY TWO-IN-ONE PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Sweet:
Raisins
Cashew nuts
Ghee-1 tbsp
Cardamom-4
Jaggery-1/2 to 1 cup
Hot:
Jeera-1/2 tsp
Pepper-1/2 tsp
Green chilly-1
Ginger-little
Cashew nuts-little
Salt
Curry leaves
Ghee
Oil
Method
Dry roast the moong dal lightly.
Soak rice and dal for sometime.
Cook with sufficient water.
Divide the dalrice to 2 portions in different bowls.
For sweet
Add jaggery, cardamom powder and ghee fried raisins and nuts.
Mix evenly when the dal rice is hot itself (to dissolve jaggery in its heat.)
Tips: can dissolve jaggery with hotwater,strain and add.
Can add little honey in sweet pongals for extra taste.
For ven pongal:
Season jeera, pepper, sliced green chilly, ginger, cashew nuts and curry leaves using ghee and oil.
Add it in dal rice, add salt and mix all evenly.
Serve with coconut chutney.
2. PEANUT PONGAL
Ingredients
Raw rice-2 cups
Roasted peanut-1 cup
Milk-1/2 cup
Raisins and cashew nuts-little
Jaggery-2 1/2 cups
Cardamom-5
Ghee
Method
Soak the rice and cook it ¾th.
Add skin peeled ground nut and cook it.
Add jaggery, milk, ghee fried raisins and nuts, cardamom powder and mix all well.
3. KALKANDU( SUGARCANDY) PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Kalkandu-3/4 to 1 cup
Raisins, cashewnuts-few
Cardamom-3 to 5
Ghee-1/4 cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts.
Add cardamom powder, kalkandu and milk (Luke warm)
Mix all evenly and serve hot.
4. MILK PONGAL
Raw rice-1 cup
Moong dal-1/2 cup
Palm jaggery-1/2 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-5 cup
Water-2 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal with milk and water.
Add ghee fried raisins and nuts.
Add cardamom powder.
Dissolve palm jaggery with little hot water and strain it.
Add to pongal and stir till semi thick consistency.
5. FRUITS PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/4 cup
Kalkandu (sugar candy) -1/2 cup
Chopped fruits-1/2 cup (pineapple, apple and pomegranate)
Raisins, cashewnuts-few
Cardamom-3
Pineapple essence-1/4 tsp
Colour powder-a pinch
Ghee-1/2 cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts with rice.
Add cardamom powder, sugar candy and milk (Luke warm)
Add fruits, colour powder and essence.
Mix all evenly and serve hot.
Note: if the pongal remains ,refrigerate and serve(since adding fruits and milk)
6. BEATEN RICE PONGAL
Ingredients
Beaten rice-1 cup
Moong dal-1/2 cup
Sugar-1/2 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-1 ½ cups
Saffron-a pinch
Method
Dry roast dal lightly and cook it.
Soak the beaten rice and saffron in milk.
Cook rice and dal for 5 mts with milk and sugar.
Add ghee fried raisins and nuts.
Add cardamom powder,
Mix all evenly and serve hot.
7. RAVA PONGAL
Ingredients
White rava-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Cook the dal.
Dry roast rava lightly.
Boil 4 cups of water and add rava.
Cook it with salt.
Add dhal and mix together.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.
Note: coarsely powder jeera and pepper and sprinkle on top for extra taste.
8. HORSE GRAM PONGAL
Ingredients
Horse gram-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Cook the dal.
Dry roast horse gram and powder like rava.
Boil water and add horsegram rava.
Cook it with salt.
Add dhal and mix together.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.
9. GREENS PONGAL
Ingredients
Raw rice-1 cup
Splitted moong dhal-1/2 cup
Chopped Greens-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Soak rice and dhal.
Cook rice, dhal and greens with salt.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in rice greens dhal.
Mix evenly.
Tips: can season one cinnamon and clove for extra taste
10. PANAKALKANDU PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Kalkandu (palm candy) -1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-5
Ghee-1/4 to ½ cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts with rice.
Add cardamom powder, kalkandu (water) and milk (Luke warm).
Mix all evenly and serve hot.
Note: dissolve candy with little water and strain it.
Tips:we can add wheat rava instead of rice but cook dal separately and add.
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Sweet:
Raisins
Cashew nuts
Ghee-1 tbsp
Cardamom-4
Jaggery-1/2 to 1 cup
Hot:
Jeera-1/2 tsp
Pepper-1/2 tsp
Green chilly-1
Ginger-little
Cashew nuts-little
Salt
Curry leaves
Ghee
Oil
Method
Dry roast the moong dal lightly.
Soak rice and dal for sometime.
Cook with sufficient water.
Divide the dalrice to 2 portions in different bowls.
For sweet
Add jaggery, cardamom powder and ghee fried raisins and nuts.
Mix evenly when the dal rice is hot itself (to dissolve jaggery in its heat.)
Tips: can dissolve jaggery with hotwater,strain and add.
Can add little honey in sweet pongals for extra taste.
For ven pongal:
Season jeera, pepper, sliced green chilly, ginger, cashew nuts and curry leaves using ghee and oil.
Add it in dal rice, add salt and mix all evenly.
Serve with coconut chutney.
2. PEANUT PONGAL
Ingredients
Raw rice-2 cups
Roasted peanut-1 cup
Milk-1/2 cup
Raisins and cashew nuts-little
Jaggery-2 1/2 cups
Cardamom-5
Ghee
Method
Soak the rice and cook it ¾th.
Add skin peeled ground nut and cook it.
Add jaggery, milk, ghee fried raisins and nuts, cardamom powder and mix all well.
3. KALKANDU( SUGARCANDY) PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Kalkandu-3/4 to 1 cup
Raisins, cashewnuts-few
Cardamom-3 to 5
Ghee-1/4 cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts.
Add cardamom powder, kalkandu and milk (Luke warm)
Mix all evenly and serve hot.
4. MILK PONGAL
Raw rice-1 cup
Moong dal-1/2 cup
Palm jaggery-1/2 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-5 cup
Water-2 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal with milk and water.
Add ghee fried raisins and nuts.
Add cardamom powder.
Dissolve palm jaggery with little hot water and strain it.
Add to pongal and stir till semi thick consistency.
5. FRUITS PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/4 cup
Kalkandu (sugar candy) -1/2 cup
Chopped fruits-1/2 cup (pineapple, apple and pomegranate)
Raisins, cashewnuts-few
Cardamom-3
Pineapple essence-1/4 tsp
Colour powder-a pinch
Ghee-1/2 cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts with rice.
Add cardamom powder, sugar candy and milk (Luke warm)
Add fruits, colour powder and essence.
Mix all evenly and serve hot.
Note: if the pongal remains ,refrigerate and serve(since adding fruits and milk)
6. BEATEN RICE PONGAL
Ingredients
Beaten rice-1 cup
Moong dal-1/2 cup
Sugar-1/2 cup
Raisins, cashewnuts-few
Cardamom-3
Ghee-1/2 cup
Milk-1 ½ cups
Saffron-a pinch
Method
Dry roast dal lightly and cook it.
Soak the beaten rice and saffron in milk.
Cook rice and dal for 5 mts with milk and sugar.
Add ghee fried raisins and nuts.
Add cardamom powder,
Mix all evenly and serve hot.
7. RAVA PONGAL
Ingredients
White rava-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Cook the dal.
Dry roast rava lightly.
Boil 4 cups of water and add rava.
Cook it with salt.
Add dhal and mix together.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.
Note: coarsely powder jeera and pepper and sprinkle on top for extra taste.
8. HORSE GRAM PONGAL
Ingredients
Horse gram-1 cup
Splitted moong dhal-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Cook the dal.
Dry roast horse gram and powder like rava.
Boil water and add horsegram rava.
Cook it with salt.
Add dhal and mix together.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in ravadhal.
Mix evenly.
9. GREENS PONGAL
Ingredients
Raw rice-1 cup
Splitted moong dhal-1/2 cup
Chopped Greens-1/2 cup
Ghee
Oil
Pepper-1 tsp
Cumin seeds-1 tsp
Ginger, green chilly-few
Curry leaves and cashew nuts
Method
Soak rice and dhal.
Cook rice, dhal and greens with salt.
Combine ghee and oil, heat it.
Season cumin seeds, pepper, ginger, chilly, curry leaves and cashew nuts.
Fry and add in rice greens dhal.
Mix evenly.
Tips: can season one cinnamon and clove for extra taste
10. PANAKALKANDU PONGAL
Ingredients
Raw rice-1 cup
Moong dal-1/2 cup
Kalkandu (palm candy) -1/2 to 1 cup
Raisins, cashewnuts-few
Cardamom-5
Ghee-1/4 to ½ cup
Milk-1 cup
Method
Dry roast dal lightly and soak with rice.
Cook rice and dal.
Add ghee fried raisins and nuts with rice.
Add cardamom powder, kalkandu (water) and milk (Luke warm).
Mix all evenly and serve hot.
Note: dissolve candy with little water and strain it.
Tips:we can add wheat rava instead of rice but cook dal separately and add.
SUNDALS
MOONG SUNDAL
Ingredients
Green gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the green gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked dal and mix evenly.
Add coconut and mix well.
KABUL CHENNA SUNDAL (TYPES)
TYPE 1:
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.
Type 2:
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked chenna and mix evenly.
Sprinkle coriander leaves.
Type 3:
Ingredients
Cooked chenna -1 cup
To paste
Small onion-6
Ginger –few
Garlic-4 flakes
Dry chilly-2 or 3
Salt
Oil
Curry leaves, mustard seeds, urad dal
Coriander leaves
Chopped big onions and grated carrot-few
Method
Season Curry leaves, mustard seeds, urad dal with oil.
Add paste and sauté well till raw smell goes.
Add cooked chenna, salt.
Mix well till dry.
While serving, in each plate serve chenna sprinkling with few onions, carrot and coriander leaves.
SPROUTS SUNDAL
Ingredients
Any sprouts or mixed sprouts-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the sprouts with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked sprouts and mix evenly.
Add coconut and mix well.
Option:
Can add little turmeric powder ,garam masala powder, salt – while cooking sprouts.
DRY PEAS SUNDAL (OR CAN DO IN COWPEAS,MOCHAI)
TYPE 1:
Ingredients
Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked peas and mix evenly.
Add coconut and mix well.
Type 2:
Ingredients
Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil
Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked peas and mix evenly.
Sprinkle coriander leaves.
HORSE GRAM SUNDAL
Ingredients
Horse gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the horse gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked horse gram and mix evenly.
Add coconut and mix well.
CHANA DAL
Ingredients
Bengal gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the bengal gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chana dal and mix evenly.
Add coconut and mix well.
BROWN CHENNA
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.
JACKFRUIT SEED SUNDAL
Ingredients
Cooked and peeled seeds-1 cup(cook with salt and turmeric powder)
Sliced small onion -1/2 cup
Sliced green chilly-4
Coconut scrapped-1/4 cup
Oiltempering items
Method
Season mustard seeds, urad dal, channa dal, curry leaves in oil.
Add onion and chillies ,sauté well.
Add seeds and mix evenly.
Add coconut and coriander leaves and mix evenly.
HEALTHY SUNDAL
Ingredients
Ingredients
Green gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the green gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked dal and mix evenly.
Add coconut and mix well.
KABUL CHENNA SUNDAL (TYPES)
TYPE 1:
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.
Type 2:
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked chenna and mix evenly.
Sprinkle coriander leaves.
Type 3:
Ingredients
Cooked chenna -1 cup
To paste
Small onion-6
Ginger –few
Garlic-4 flakes
Dry chilly-2 or 3
Salt
Oil
Curry leaves, mustard seeds, urad dal
Coriander leaves
Chopped big onions and grated carrot-few
Method
Season Curry leaves, mustard seeds, urad dal with oil.
Add paste and sauté well till raw smell goes.
Add cooked chenna, salt.
Mix well till dry.
While serving, in each plate serve chenna sprinkling with few onions, carrot and coriander leaves.
SPROUTS SUNDAL
Ingredients
Any sprouts or mixed sprouts-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the sprouts with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked sprouts and mix evenly.
Add coconut and mix well.
Option:
Can add little turmeric powder ,garam masala powder, salt – while cooking sprouts.
DRY PEAS SUNDAL (OR CAN DO IN COWPEAS,MOCHAI)
TYPE 1:
Ingredients
Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked peas and mix evenly.
Add coconut and mix well.
Type 2:
Ingredients
Dry peas -1 cup
Chopped small onion-1/2 or ¾ cup
Chopped tomato-1/4 cup
Ginger garlic paste-1 tsp
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Salt
Oil
Method
Soak the peas 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the peas with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add ginger garlic paste and sauté till raw smell goes .
Add finely chopped tomato.
Sauté lightly.
Add cooked peas and mix evenly.
Sprinkle coriander leaves.
HORSE GRAM SUNDAL
Ingredients
Horse gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the horse gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked horse gram and mix evenly.
Add coconut and mix well.
CHANA DAL
Ingredients
Bengal gram-1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Cook the bengal gram with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chana dal and mix evenly.
Add coconut and mix well.
BROWN CHENNA
Ingredients
Chenna -1 cup
Chopped small onion-1/2 or ¾ cup
Green chilly-2
Dry chilly-2
Curry leaves, mustard seeds, urad dal
Scrapped coconut-1/4 cup
Salt
Oil
Method
Soak the chenna 6 to 7 hrs.
To reduce soaking time, we can use luke warm water for soaking.
Cook the chenna with salt.
Remove excess water.
Season Curry leaves, mustard seeds, urad dal with oil.
Add chillies and onions .
Saute well.
Add cooked chenna and mix evenly.
Add coconut and mix well.
JACKFRUIT SEED SUNDAL
Ingredients
Cooked and peeled seeds-1 cup(cook with salt and turmeric powder)
Sliced small onion -1/2 cup
Sliced green chilly-4
Coconut scrapped-1/4 cup
Oiltempering items
Method
Season mustard seeds, urad dal, channa dal, curry leaves in oil.
Add onion and chillies ,sauté well.
Add seeds and mix evenly.
Add coconut and coriander leaves and mix evenly.
HEALTHY SUNDAL
Ingredients
White chenna-1 tbsp
Brown chenna -1 tbsp
Moong dal-1 tbsp
Peas-1 tbsp
Rajma-1 tbsp
Ground nuts
Green chilly-3
Dry chillies-2
Oil
Chopped onion-1/2 cup
Ginger -little
Salt
Coconut scrapped-2 tbsp
Mustard seeds,Channa dal and urad dal
Method
Soak chennas,rajma and cook it.
Cook other items separately.
Mix altogether with salt.
Season Mustard seeds,Channa dal and urad dal in oil.
Add curry leaves,onion ,chillies and ginger,sauté well.
Add cooked sundals and coconut.mix evenly.
Sprinkle coriander leaves.
COCONUT MANGO RICE SUNDAL
Ingredients
Rice flour-2 cup
Grated carrot-1/4 cup
Grated mango-1/4 cup
Scrapped coconut-1/4 cup
Chopped small onion-1 /2 cup
Green chilly-5
Oil
Salt
Method
Dissolve rice flour,salt with water to batter.
Add some oil(1 tbsp) in kadai,heat it.
Add batter and sauté till unsticky consistency.
Do chenna size small balls and steam cook it.
Splutter mustard seeds in oil,add urad dal,channa dal,curryleaves and fry it.
Add onion,green chillies and sauted it.
Add carrot ,sauté it.
Add rice balls and mix all evenly.
Add coconut ,coriander leaves and mango and mix evenly.
Brown chenna -1 tbsp
Moong dal-1 tbsp
Peas-1 tbsp
Rajma-1 tbsp
Ground nuts
Green chilly-3
Dry chillies-2
Oil
Chopped onion-1/2 cup
Ginger -little
Salt
Coconut scrapped-2 tbsp
Mustard seeds,Channa dal and urad dal
Method
Soak chennas,rajma and cook it.
Cook other items separately.
Mix altogether with salt.
Season Mustard seeds,Channa dal and urad dal in oil.
Add curry leaves,onion ,chillies and ginger,sauté well.
Add cooked sundals and coconut.mix evenly.
Sprinkle coriander leaves.
COCONUT MANGO RICE SUNDAL
Ingredients
Rice flour-2 cup
Grated carrot-1/4 cup
Grated mango-1/4 cup
Scrapped coconut-1/4 cup
Chopped small onion-1 /2 cup
Green chilly-5
Oil
Salt
Method
Dissolve rice flour,salt with water to batter.
Add some oil(1 tbsp) in kadai,heat it.
Add batter and sauté till unsticky consistency.
Do chenna size small balls and steam cook it.
Splutter mustard seeds in oil,add urad dal,channa dal,curryleaves and fry it.
Add onion,green chillies and sauted it.
Add carrot ,sauté it.
Add rice balls and mix all evenly.
Add coconut ,coriander leaves and mango and mix evenly.
SWEETS
1. WHEAT PAYASAM
Ingredients
Wheat-1 cup
Jaggery-3/4 cup
Coconut milk-1/2 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Dry the wheat in sun and coarsely powder it.
Boil water, add wheat and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
2. TOOR DAL PAYASAM
Ingredients
Toor dal-1/4 cup
Raw rice-1 tbsp
Jaggery-1/2 to ¾ cup
Coconut milk-1 to 2 cups
Cardamom powder-1/4 tsp
Cashewnut,raisins-few
Ghee-for frying
Method
Dry roast rice and dal separately(lightly)
Cook with 1 cup of water and mash lightly.
Jaggery is dissolved with water and strained.
Add jaggery solution to rice and dal.
Mix without lumps in low flame.
When it starts boiling,add coconut milk,cardamom and ghee fried cashews+raisins.
3. PEANUT PAYASAM
Ingredients
Roasted peanut-1/2 cup
Jaggery-3/4 cup
Milk-2 to 3 cups
Cardamom powder-a pinch
Ghee+peanuts split(fry in ghee)
Method
Roast the peanut well and powder coarsely.
Dissolve the jaggery and strain.
Mix jaggery and peanut together in low flame.
Boil well,add milk and cardamom powder.
Add ghee fried peanuts and serve.
Ingredients
Wheat-1 cup
Jaggery-3/4 cup
Coconut milk-1/2 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Dry the wheat in sun and coarsely powder it.
Boil water, add wheat and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
Depends on thickness add milk or hot water.
2. TOOR DAL PAYASAM
Ingredients
Toor dal-1/4 cup
Raw rice-1 tbsp
Jaggery-1/2 to ¾ cup
Coconut milk-1 to 2 cups
Cardamom powder-1/4 tsp
Cashewnut,raisins-few
Ghee-for frying
Method
Dry roast rice and dal separately(lightly)
Cook with 1 cup of water and mash lightly.
Jaggery is dissolved with water and strained.
Add jaggery solution to rice and dal.
Mix without lumps in low flame.
When it starts boiling,add coconut milk,cardamom and ghee fried cashews+raisins.
3. PEANUT PAYASAM
Ingredients
Roasted peanut-1/2 cup
Jaggery-3/4 cup
Milk-2 to 3 cups
Cardamom powder-a pinch
Ghee+peanuts split(fry in ghee)
Method
Roast the peanut well and powder coarsely.
Dissolve the jaggery and strain.
Mix jaggery and peanut together in low flame.
Boil well,add milk and cardamom powder.
Add ghee fried peanuts and serve.
FOR OTHER PAYASAM RECEIPES GO TO THE LINK PAYASAM IN HOME PAGE
NAVARATHRI SPECIAL
NAVARATHRI
PEOPLE USE TO CELEBRATE THIS POOJA FOR 9 DAYS WITH THE ARRANGEMENT OF GOLU IN THEIR HOUSE.GOLU HAS 9 STEPS WITH GODS AND TOYS WITH A CONCEPT IN EACH ROW.THEY USE TO CALL NEIGHBOURS AND RELATIONS,SHARE THEIR WORSHIP WITH SONG,ETC.
EACH DAY WE PROVIDE SOME SWEETS OR SUNDALS TO GOD AND DISTRIBUTE TO VISITORS ALSO.THEY PROVIDE A RETURN GIFT FOR THE VISITORS DEPENDS ON THE PERSON.
I CAME TO KNOW FROM AN ELDER THAT,WE PROVIDE THE DISHES FOR EACH DAY AS
SUNDAY-DISH WITH WHEAT(PAYASAM,BISCUIT,ETC)
MONDAY-MOONGDAL(SUNDAL OR PAYASAM OR BALLS OR ANY DIFFERENT RECEIPE)
TUESDAY-TOORDAL
WEDNESDAY-COWPEAS(KAARAMANI)
THURSDAY-CHENNA
FRIDAY-MOCHAAI
SATURDAY-SESAME POWDER OR BALLS
8TH DAY-PEANUT SUNDAL
9TH DAY-BROWN CHENNA SUNDAL
I HAVE GIVEN SOME RECEIPES AS AN HEALTHY AND TASTY ONE.
WHY DO WE CELEBRATE NAVARATHRI?
I GOT SOME POINTS IN A SITE,WHICH I LIKE TO SHARE WITH YOU
"Nava-ratri" literally means "nine nights." This festival is observed twice a year, once in the beginning of summer and again at the onset of winter.
What's the Significance of Navratri?
During Navaratri, we invoke the energy aspect of God in the form of the universal mother, commonly referred to as "Durga," which literally means the remover of miseries of life. She is also referred to as "Devi" (goddess) or "Shakti" (energy or power). It is this energy, which helps God to proceed with the work of creation, preservation and destruction. In other words, you can say that God is motionless, absolutely changeless, and the Divine Mother Durga, does everything. Truly speaking, our worship of Shakti re-confirms the scientific theory that energy is imperishable. It cannot be created or destroyed. It is always there.
Why Worship the Mother Goddess?
We think this energy is only a form of the Divine Mother, who is the mother of all, and all of us are her children. "Why mother; why not father?", you may ask. Let me just say that we believe that God's glory, his cosmic energy, his greatness and supremacy can best be depicted as the motherhood aspect of God. Just as a child finds all these qualities in his or her mother, similarly, all of us look upon God as mother. In fact, Hinduism is the only religion in the world, which gives so much importance to the mother aspect of God because we believe that mother is the creative aspect of the absolute.
Why Twice a Year?
Every year the beginning of summer and the beginning of winter are two very important junctures of climatic change and solar influence. These two junctions have been chosen as the sacred opportunities for the worship of the divine power because:
(1) We believe that it is the divine power that provides energy for the earth to move around the sun, causing the changes in the outer nature and that this divine power must be thanked for maintaining the correct balance of the universe.
(2) Due to the changes in the nature, the bodies and minds of people undergo a considerable change, and hence, we worship the divine power to bestow upon all of us enough potent powers to maintain our physical and mental balance.
Why Nine Nights & Days?
Navaratri is divided into sets of three days to adore different aspects of the supreme goddess. On the first three days, the Mother is invoked as powerful force called Durga in order to destroy all our impurities, vices and defects. The next three days, the Mother is adored as a giver of spiritual wealth, Lakshmi, who is considered to have the power of bestowing on her devotees the inexhaustible wealth. The final set of three days is spent in worshipping the mother as the goddess of wisdom, Saraswati. In order have all-round success in life, we need the blessings of all three aspects of the divine mother; hence, the worship for nine nights.
PEOPLE USE TO CELEBRATE THIS POOJA FOR 9 DAYS WITH THE ARRANGEMENT OF GOLU IN THEIR HOUSE.GOLU HAS 9 STEPS WITH GODS AND TOYS WITH A CONCEPT IN EACH ROW.THEY USE TO CALL NEIGHBOURS AND RELATIONS,SHARE THEIR WORSHIP WITH SONG,ETC.
EACH DAY WE PROVIDE SOME SWEETS OR SUNDALS TO GOD AND DISTRIBUTE TO VISITORS ALSO.THEY PROVIDE A RETURN GIFT FOR THE VISITORS DEPENDS ON THE PERSON.
I CAME TO KNOW FROM AN ELDER THAT,WE PROVIDE THE DISHES FOR EACH DAY AS
SUNDAY-DISH WITH WHEAT(PAYASAM,BISCUIT,ETC)
MONDAY-MOONGDAL(SUNDAL OR PAYASAM OR BALLS OR ANY DIFFERENT RECEIPE)
TUESDAY-TOORDAL
WEDNESDAY-COWPEAS(KAARAMANI)
THURSDAY-CHENNA
FRIDAY-MOCHAAI
SATURDAY-SESAME POWDER OR BALLS
8TH DAY-PEANUT SUNDAL
9TH DAY-BROWN CHENNA SUNDAL
I HAVE GIVEN SOME RECEIPES AS AN HEALTHY AND TASTY ONE.
WHY DO WE CELEBRATE NAVARATHRI?
I GOT SOME POINTS IN A SITE,WHICH I LIKE TO SHARE WITH YOU
"Nava-ratri" literally means "nine nights." This festival is observed twice a year, once in the beginning of summer and again at the onset of winter.
What's the Significance of Navratri?
During Navaratri, we invoke the energy aspect of God in the form of the universal mother, commonly referred to as "Durga," which literally means the remover of miseries of life. She is also referred to as "Devi" (goddess) or "Shakti" (energy or power). It is this energy, which helps God to proceed with the work of creation, preservation and destruction. In other words, you can say that God is motionless, absolutely changeless, and the Divine Mother Durga, does everything. Truly speaking, our worship of Shakti re-confirms the scientific theory that energy is imperishable. It cannot be created or destroyed. It is always there.
Why Worship the Mother Goddess?
We think this energy is only a form of the Divine Mother, who is the mother of all, and all of us are her children. "Why mother; why not father?", you may ask. Let me just say that we believe that God's glory, his cosmic energy, his greatness and supremacy can best be depicted as the motherhood aspect of God. Just as a child finds all these qualities in his or her mother, similarly, all of us look upon God as mother. In fact, Hinduism is the only religion in the world, which gives so much importance to the mother aspect of God because we believe that mother is the creative aspect of the absolute.
Why Twice a Year?
Every year the beginning of summer and the beginning of winter are two very important junctures of climatic change and solar influence. These two junctions have been chosen as the sacred opportunities for the worship of the divine power because:
(1) We believe that it is the divine power that provides energy for the earth to move around the sun, causing the changes in the outer nature and that this divine power must be thanked for maintaining the correct balance of the universe.
(2) Due to the changes in the nature, the bodies and minds of people undergo a considerable change, and hence, we worship the divine power to bestow upon all of us enough potent powers to maintain our physical and mental balance.
Why Nine Nights & Days?
Navaratri is divided into sets of three days to adore different aspects of the supreme goddess. On the first three days, the Mother is invoked as powerful force called Durga in order to destroy all our impurities, vices and defects. The next three days, the Mother is adored as a giver of spiritual wealth, Lakshmi, who is considered to have the power of bestowing on her devotees the inexhaustible wealth. The final set of three days is spent in worshipping the mother as the goddess of wisdom, Saraswati. In order have all-round success in life, we need the blessings of all three aspects of the divine mother; hence, the worship for nine nights.
RAMZAN SPECIAL
BRIYANI
Ingredients
Mutton-1 kg
Rice-1 kg(jeera samba or basmathi)
Big onion sliced-4
Tomato-1/4 kg
Small onion-1 cup
Green chilly-8
Chilly powder-1 tsp
Ginger garlic paste-5 tbsp
Cinnamon,clove powder-1 ½ tsp
Cinnamon-2
Cardamom-2
Mint leaves and coriander leaves-1 bunch
Oil-150 – 200 ml
Curd -1/2 cup
Salt
Lemon-1
Method
Soak rice for 15-20 mts.
Soak mutton with curd for ½ an hr for softness.
Heat the oil ,season cinnamon and elaichi.
Add ginger,garlic paste and sauté well.
Add onions,green chilly and sauté 2 mts.
Add cinnamon and clove powder,sauté well.
Add chilly powder,sauté well.
Add chopped tomatoes and sauté well.
Add chopped mint and coriander leaves.
Mix well.
Add mutton with curd.
Add salt.
Cook for sometimes till the mutton is half cooked.
Add soaked rice,mix evenly.
Add water(double the qty of rice or in case of large portion,take 1 ½ cup water for 1 cup rice)
Squeeze lemon,mix evenly.
Cook till tender and each rice should be cooked and separate.
Serve with raita,brinjal gochu or daalcha
CURD RAITA
Ingredients
Thick curd -1 cup
Tiny chopped onion-1/2 cup
Coriander leaves-chopped
Can add grated carrot, chopped greenchilly, cashew paste, mint leaves(as per taste)
Salt
method
mix all the ingredients together.
BRINJAL GOCHU
Ingredients
Whole brinjal-slit to 4- 1/2 kg
Mustard seeds,curry leaves
Gingelly oil
Asafoetida-little
Turmeric powder
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Green chilly-2
Tamarind-lemon size
Dry roast and powder:
Jeera,fenugreek(methi seeds),sesame and groundnuts
Take ½ tsp each and dry roast separately.
Powder together.
Ingredients
Mutton-1 kg
Rice-1 kg(jeera samba or basmathi)
Big onion sliced-4
Tomato-1/4 kg
Small onion-1 cup
Green chilly-8
Chilly powder-1 tsp
Ginger garlic paste-5 tbsp
Cinnamon,clove powder-1 ½ tsp
Cinnamon-2
Cardamom-2
Mint leaves and coriander leaves-1 bunch
Oil-150 – 200 ml
Curd -1/2 cup
Salt
Lemon-1
Method
Soak rice for 15-20 mts.
Soak mutton with curd for ½ an hr for softness.
Heat the oil ,season cinnamon and elaichi.
Add ginger,garlic paste and sauté well.
Add onions,green chilly and sauté 2 mts.
Add cinnamon and clove powder,sauté well.
Add chilly powder,sauté well.
Add chopped tomatoes and sauté well.
Add chopped mint and coriander leaves.
Mix well.
Add mutton with curd.
Add salt.
Cook for sometimes till the mutton is half cooked.
Add soaked rice,mix evenly.
Add water(double the qty of rice or in case of large portion,take 1 ½ cup water for 1 cup rice)
Squeeze lemon,mix evenly.
Cook till tender and each rice should be cooked and separate.
Serve with raita,brinjal gochu or daalcha
CURD RAITA
Ingredients
Thick curd -1 cup
Tiny chopped onion-1/2 cup
Coriander leaves-chopped
Can add grated carrot, chopped greenchilly, cashew paste, mint leaves(as per taste)
Salt
method
mix all the ingredients together.
BRINJAL GOCHU
Ingredients
Whole brinjal-slit to 4- 1/2 kg
Mustard seeds,curry leaves
Gingelly oil
Asafoetida-little
Turmeric powder
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Green chilly-2
Tamarind-lemon size
Dry roast and powder:
Jeera,fenugreek(methi seeds),sesame and groundnuts
Take ½ tsp each and dry roast separately.
Powder together.
for seasoning:
cinnamon,cloves,cardomom and bayleaves-2
Method
In oil,season the ingredients given and add curry leaves.
Add brinjal and sauté well till the skin colour changes.
Add green chilly,asafoetida,chilly powder and mix well.
Add turmeric and dhaniya powder and mix well.
Add tamarind pulp and required water.
Add salt and boil well.
Add the powder(roast and powdered).
Make a boil.
Sprinkle coriander leaves.
option:(can add chopped onion,tomato and gingergarlic paste while sauting)
DHAALCHA
Ingredients
Bengal gram-1 cup
Toor dal-1/2 cup
Small onion-1/4 cup
Turmeric powder
Mutton bones-10 pieces
Dhaniya powder-1 tsp
Chilly powder-1 tsp
Ginger garlic paste-2 tsp
Powder of 1 cinnamon,clove and elaichi)
Salt
Tomato-1
Any vegetables like brinjal or potato or mango or anything
Tamarind water-1/4 cup(in case of adding mango reduce tamarind)
Coconut paste-1/4 cup
For seasoning:
Oil,cinnamon,elaichi and sliced onion.
Method
Cook dals,small onion,turmeric powder and mutton bones in cooker.
Cook well.
Add Dhaniya powder,Chilly powder,Ginger garlic paste,Powder of cinnamon,clove and elaichi,Salt,Tomato and vegetable and cook well.
Add tamarind water and coconut paste and boil till raw flavour goes.
Season the ingredients and add.
Make a boil.
Sprinkle coriander leaves.
PEOPLE WILL ENJOY THE RAMZAN WITH SWEET VARIETIES.
LET ME GIVE A SIMPLE DISH:
SIMPLE PUDDING
Ingredients
Milk-1/2 lt
Sugar-as per taste
Condensedmilk-little(option)
Chinagras-10 gms
Rosemilk essence or any essence
Colour – any
Method
Soak chinagras in water for atleast an hr.
Boil milk,add sugar,condensed milk and dissolve.
When it starts boiling,off stove.
Let it cool.
Now dissolve chinagras with 1 cup water and strain it.
Pour in milk,add essence,colour.
Pour in mould or cups .
Set it ,de-mould and cut.
Can set in room temperature or in refridgerator too
Can garnish with nuts or tutyfruity.
RAVA CESARI
Ingredients
White rava(sooji)-1 cup
Sugar-2 cup
Ghee-1/2 cup
Oil-1/4 cup
Elaichi powder-1/2 tsp
Raisins and cashew nut-few
Water-4 or 5 cups
Cesari colour-a pinch
Easy Method
Dry roast rava lightly and keep aside.
Boil water and keep.
Heat oil and ghee,add cashew nuts.
When it turns light brown,add raisins and fry.
Now add hot water(carefully).
Add cesari colour.
Make a boil.
Add rava by keep on stirring.
Add elaichi powder and cook till rava is done.
It will be semi thick consistency.
PAAL PAYASAM
Ingredients
Basmathi rice-2 tbsp
Water-1 cup
Milk-as required
Sugar-1 cup or as pers taste
Condensed milk-1/2 tin
Badam ,cashew paste-1 tbsp
Elaichi powder-1/2 tsp
Saffron-a pinch
For seasoning:
Ghee-1 tbsp
Elaichi-2
Cinnamon-a bit
Cashew nuts
Method
Dry roast rice lightly and broke in mixie.
Boil water,add rice and cook.
When it is cooked ,add milk,badam cashew paste and mix evenly.
Boil well in simmer.
Add sugar and mix till dissolves.
Add condensed milk,saffron and mix evenly.
Add elaichi powder.
In ghee season the ingredients and add in payasam.
Serve it hot or chill.
ONAM SPECIAL
ONA SADYA
A sadya is traditionally a vegetarian meal served on a plantain leaf. The foods are served on the plantain leaf with varieties of dishes.It comprises of
Curries, pickles, puli inchi, 2 size of pappadams(large and small),2 varieties of chips(plantain banana chips circle or nallu vetti chips, yam or jackfruit chips).
Then the dishes also follows Olan, Pachadi, Kichadi, Aviyal, Thoran, Erissery, pilisery, Kalan, parippu with ghee,then sambar ,rasam, payasams(pradaman), curd.
Here let me present you some of the receipes :
(some receipes with the help of my friend)
1.GINGER THOKKU(INJHI PULI)
Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
2. NALLU VETTI CHIPS
It is nothing but the same chips done with plantain banana(sliced to circles,fry in coconut oil,sprinkle salt water on chips while in oil).Nallu vetti chips is cut the sliced circle to 4 and fry in oil.
3. OLAN
METHOD:
Cook the vegetable(eg:white pumpkin) with green chilly,salt and 2nd coconut milk.
After cooked ,add 1st coconut milk.off stove.
Add little coconut oil.
4. PACHADI
METHOD:
Cook the vegetable(red pumpkin) with salt,turmeric powder,tamarind water and little jaggery.
Then add coconut,green chilly paste.
Make a boil.
In coconut oil,season mustard seeds and add to curry.
5. KICHADI
METHOD:
Cook the vegetable (lady’s finger) with salt.
Add coconut ,green chilly paste and make a boil.
In coconut oil,season mustard seeds and add to curry.
Add curd to receipe.
Option: can add tomato.
6. AVIAL
Ingredients
Mixed vegetables-1 cup
Carrot,beans,plaintain banana,yam,drumstick,cluster beans,lublub
To paste:
Coconut-1/4 cup
Green chilly-1
Jeera-1/4 tsp
Curd-1 cup
Coconut oil-1 tbsp
Curry leaves
Method
Cook the vegetables with salt and sufficient water.
Cook till tender.
Add coconut masala paste.
Boil once and off stove.
Add coconut oil and curry leaves.
Mix evenly.
When it becomes warm,add curd and mix evenly.
7.THORAN
METHOD
Cook the vegetable,add coconut,jeera,chilly paste.
Make a boil.
In coconut oil,season mustard seeds and add to curry.
8. ERRISERI
METHOD:
Cook raw banana and yam with salt and y.p.
(Each 1 cup).
Add the Paste of:
{Oil roast pepper and drychilly-4,then
Grind with coconut-1/4 cup}
In coconut oil,season mustard seeds and add to curry.
Finally add roasted coconut.
9.PULANGARI
METHOD:
Cook and peel sepakilangu-1/2 kg
Lemon size-tamarind(squeeze it)
Boil tamarind water,vegetable,green chilly(4),y.p,salt
Add paste of
Add jaggery and boil a min.
In coconut oil,season mustard seeds and add to curry.
10. KALAN
METHOD:
Cook the vegetable(raw banana) with salt and turmeric powder.
Add paste of
Mix well.It is a thick consistency dish.
11. PARIPPU WITH GHEE
METHOD:
Cook the toor dal.
Add coconut,jeera paste and make a boil.
Serve with hot rice and ghee.
12. ADAI PRADAMAN-METHODS
Ingredients
Rice flour-50 Gms
Salt-a pinch
Jaggery-100 Gms
Ghee-4 tsp
Coconut milk-3 stages from 1 small coconut
Cashewnut-10
Coconut flakes-few
Elaichi powder- 1 tsp
Plantain leaves
Method
Mix rice flour, salt, ghee.add water and make soft dough.
Do small balls.
Cut the plantain leaves to small rectangle shapes.
Apply ghee or oil on the leaves.
Keep the ball on leaf, press it to medium thick, roll the leaf and stick it with toothpick.
Lise wise do all.
Now steam cooks it.
After cooked, take the pieces and cut to small pieces.
Put in cold water and strain.
Dissolve jaggery in water and strain it. Do syrup.
Add 3rd stage coconut milk (thin milk), allow it to boil.
Add adai’s in it. Boil 5 mts well.
Add 2nd stage milk, boil well till thick.
Fry cashew and coconut flakes in ghee and add to pradanam.
Add 1st stage milk and boil once, add elaichi powder.
Mix well.
PAALADAI PRADAMAN
Boil 2 lt milk to 1 lt.
Add above adais and boil.
Add 1 cup sugar,elaichi powder and make a boil.
INSTANT MAKE
Ingredients
Ready made coconut milk-1 pkt
Milkmaid-1 tin
Grated jaggery-as per taste
Adai-250 gms
Ghee
Cashewnuts and elaichi powder
Method
Cook the adais in boiling water.
Strain excess water and run thru cold water.
Then mix all other ingredients together.
Keep on stove and boil once.
ADAI PRADAMAN-OTHER METHOD
Ingredients
Adai (readymade)-1 /2 pkt
Jaggery-100 Gms (sweet as you prefer)
Ghee-3 tsp
Coconut milk- from ½ coconut
Elaichi powder-1 tsp
Coconut flakes-few
Method
Soak adai in water for 12 hrs and cook it.
Make jaggery syrup, add adai, elaichi, coconut milk and boil it.
In ghee lightly fry coconut flakes, add it.
13. SADHA SADHAYAM
Ingredients
Rice-1 cup
Moong dal-1/2 cup
Jaggery powder-1 cup
Cardamom powder-1/4 tsp
Ghee-1 tbsp
Cashewnut-12
Coconut milk-1 cup
Method
Cook rice and dal well.
Add jaggery and mix till dissolves.
Add coconut milk and boil lightly.
Add ghee fried cashew and cardamom powder.
Mix well.
14. SUKIYAN
Ingredients
Maida-1 cup
Cooked Moongdal-1/2 cup
Jaggery-1/2 cup
Elaichi powder-1/4 tsp
Method
Dissolve maida like bajji batter.
Mix dal,jaggery and elaichi powder on low heat till thick.
Cool and make balls.
Dip the balls in maida batter .
Deep fry in oil.
OTHER KOLUKATTAI RECEIPES
1.DESIGN KOLUKKATTAI
Ingredients
Rice flour-1 cup
Sugar-1/2 – ¾ cup
A pinch of salt
Food colours-green,red,pink,etc
Hot water
Method
Mix rice flour,sugar and salt together.
Add hot water and make a soft dough.
Divide to portions.
Mix food colours in each portion.
Do the dough to required shapes(flowers,birds,etc)
Steam cook it.
2.BASEN KOLUKATTAI
Method
Mix basen flour and rice flour of equal ratio with little salt.
Boil water ,add flour and cook it.
Do soft dough.
Stuff-in
Do sugar syrup,add coconut scrapped,cardamom powder and stir well till thick.
Do cup shape with balls,keep stuff in centre ,cover and steam cook it.
3.JAGGERY KOLUKATTAI
Ingredients
Fresh rice flour-1 cup
Jaggery-1 cup
Elaichi powder-1/2 tsp
Chopped cashew nuts and coconut flakes-little
Method
The fresh rice flour can be dry roasted
Or
Cover the flour in wet cloth,steam cook .
Mash to powder in hand.
Then do thick syrup with jaggery,add elaichi powder.
Mix the flour ,nuts,coconut flakes evenly.
Add syrup and do soft dough.
Then make the shapes and steam cook it.
4.WHEAT KOLUKATTAI
Ingredients
Wheat flour-1 cup
Jaggery-3/4 cup
Grated coconut-1/2 cup
Elaichi-1/2 tsp
Salt-a pinch
Method
Dry roast the wheat flour till raw flavour goes.
Off the stove and add all other ingredients.
Mix evenly.
If need sprinkle water and do shapes.
Steam cook and serve.
5.FRIED KOLUKATTAI
Ingredients
For dough:
Maida-1 cup
Siroti rava-1/4 cup
Salt
Sodasalt-a pinch
Little ghee
Pooranam:
Grated coconut-1 cup
Jaggery- ½ cup
Elaichi powder-1/2 tsp
Oil for frying
Method
Make a soft dough with ingredients mentioned..
Do balls.
Mix the pooranam ingredients on low flame till unstuck consistency.
Allow it to cool.
Stuff in balls to various shapes and fry in oil.
Note:
The rice poorana kolukattai made for steam cooking(above receipes)
Can be fried in oil and serve.
Ingredients
Rice flour-1 cup
Sugar-1/2 – ¾ cup
A pinch of salt
Food colours-green,red,pink,etc
Hot water
Method
Mix rice flour,sugar and salt together.
Add hot water and make a soft dough.
Divide to portions.
Mix food colours in each portion.
Do the dough to required shapes(flowers,birds,etc)
Steam cook it.
2.BASEN KOLUKATTAI
Method
Mix basen flour and rice flour of equal ratio with little salt.
Boil water ,add flour and cook it.
Do soft dough.
Stuff-in
Do sugar syrup,add coconut scrapped,cardamom powder and stir well till thick.
Do cup shape with balls,keep stuff in centre ,cover and steam cook it.
3.JAGGERY KOLUKATTAI
Ingredients
Fresh rice flour-1 cup
Jaggery-1 cup
Elaichi powder-1/2 tsp
Chopped cashew nuts and coconut flakes-little
Method
The fresh rice flour can be dry roasted
Or
Cover the flour in wet cloth,steam cook .
Mash to powder in hand.
Then do thick syrup with jaggery,add elaichi powder.
Mix the flour ,nuts,coconut flakes evenly.
Add syrup and do soft dough.
Then make the shapes and steam cook it.
4.WHEAT KOLUKATTAI
Ingredients
Wheat flour-1 cup
Jaggery-3/4 cup
Grated coconut-1/2 cup
Elaichi-1/2 tsp
Salt-a pinch
Method
Dry roast the wheat flour till raw flavour goes.
Off the stove and add all other ingredients.
Mix evenly.
If need sprinkle water and do shapes.
Steam cook and serve.
5.FRIED KOLUKATTAI
Ingredients
For dough:
Maida-1 cup
Siroti rava-1/4 cup
Salt
Sodasalt-a pinch
Little ghee
Pooranam:
Grated coconut-1 cup
Jaggery- ½ cup
Elaichi powder-1/2 tsp
Oil for frying
Method
Make a soft dough with ingredients mentioned..
Do balls.
Mix the pooranam ingredients on low flame till unstuck consistency.
Allow it to cool.
Stuff in balls to various shapes and fry in oil.
Note:
The rice poorana kolukattai made for steam cooking(above receipes)
Can be fried in oil and serve.
MILK KOLUKATTAI
MILK KOLUKATTAI TYPES
Type-1
Ingredients
Rice-1 cup
Sugar-2 cups
Coconut milk-1 cups
Milk-2 cups
Dry ginger(option) and cardamom powder-1 tsp
Salt-little
Method
Soak and grind the rice with salt to thick batter.
Spread little batter on a cloth to get dry.
Make tiny balls.
Likewise do all the balls.
Steam cook the balls.
Boil coconut milk,add sugar and dissolve.
Add dry ginger and cardamom powder.
Add the steamed balls and soak in coconut milk.
Add milk and serve.
Can add fried nuts and raisins.
Type-2
Make tiny balls with above batter.
Boil water with 1 tsp ghee.
Add balls and cook in medium flame for 10 mts.
When it cooks,add strained jaggery solution(2 cups) .
Allow it to boil.
Add ½ cup coconut milk,elaichi powder .
Boil once.
Add 2 to 4 cup of milk and boil well.
Can add fried nuts and raisins.
Note:if the balls are over cooked ,it will become hard.
Type 3:
Ingredients
For dough:
Wheat flour
Salt
Water
Method :
Do tiny balls and cook in boiling water.
When it cooks,add strained jaggery solution(2 cups) .
Allow it to boil.
Add ½ cup coconut milk,elaichi powder .
Boil once.
Add 2 to 4 cup of milk and boil well.
Can add fried nuts and raisins.
Type-1
Ingredients
Rice-1 cup
Sugar-2 cups
Coconut milk-1 cups
Milk-2 cups
Dry ginger(option) and cardamom powder-1 tsp
Salt-little
Method
Soak and grind the rice with salt to thick batter.
Spread little batter on a cloth to get dry.
Make tiny balls.
Likewise do all the balls.
Steam cook the balls.
Boil coconut milk,add sugar and dissolve.
Add dry ginger and cardamom powder.
Add the steamed balls and soak in coconut milk.
Add milk and serve.
Can add fried nuts and raisins.
Type-2
Make tiny balls with above batter.
Boil water with 1 tsp ghee.
Add balls and cook in medium flame for 10 mts.
When it cooks,add strained jaggery solution(2 cups) .
Allow it to boil.
Add ½ cup coconut milk,elaichi powder .
Boil once.
Add 2 to 4 cup of milk and boil well.
Can add fried nuts and raisins.
Note:if the balls are over cooked ,it will become hard.
Type 3:
Ingredients
For dough:
Wheat flour
Salt
Water
Method :
Do tiny balls and cook in boiling water.
When it cooks,add strained jaggery solution(2 cups) .
Allow it to boil.
Add ½ cup coconut milk,elaichi powder .
Boil once.
Add 2 to 4 cup of milk and boil well.
Can add fried nuts and raisins.
SPICY KOLUKATTAI
SPICE KOKUKATTAI
Type 1
Ingredients
Oil,mustard seeds,urad dal and chana dal for seasoning
Chopped Curry leaves,coriander leaves and green chilly-few
Chopped small onion-1/2 cup
Grated coconut-2 tbsp
Coarsely grinded rice batter-1 cup
(grind 1 cup soaked rice with 1 cup water.)
Method
Season the ingredients given.
Add all other ingredients except batter.
Sauté well.
Add salt and coconut.
Add batter and sauté well till thick.
Allow it to cool lightly.
Do shapes and steam cook it.
Option: can add vegetables or greens chopped
Type-2
Oil,mustard seeds,urad dal and chana dal for seasoning
Chopped Curry leaves,coriander leaves and green chilly-few
Chopped small onion-1/2 cup
Moong sprouts-2 tbsp
Tomato -1/4 cup
Grated tofu-1 tbsp
Coarsely grinded rice batter-1 cup
Method
Season the ingredients given.
Add all other ingredients except batter and tofu.
Sauté well.
Add salt .
Add batter and sauté evenly till thick.
Add tofu and mix well.
Allow it to cool lightly.
Do shapes and steam cook it.
Note: tofu is nothing but soya paneer.
SALT POORANAM
Salt pooranams:
Dal pooranam
Ingredients
Urad dal-1/2 cup
Chana dal-1/4 cup
Greenchilly or dry chilly-5
Asafoetida
Salt
Oil-2 tbsp
Mustard seeds
Methods
Soak both the dals for an hour and grind with chilly,salt and asafoetida.
Grind to thick batter.
Type 1
Steam cook the batter in some shapes.
Coarsely mash the steamed batter.
Season mustard seeds in oil.
Add mashed batter.and mix evenly.
Allow it to cool.
Do balls and use as pooranam.
Type 2
Season mustard seeds in oil.
Add raw grinded batter.and mix evenly till dry.
Do balls and use as pooranam.
Green pooranam:
Ingredients
Paste:
Coriander leaves-1/2 cup
Coconut-1/2 cup
Green chilly-4
Oil
Mustard seeds
Green colour powder for outer rice batter
Method
Season mustard seeds in oil .
Add grounded paste ,salt and mix till watery goes off.
NOTE:Any greens can be chopped and add.
Dal pooranam
Ingredients
Urad dal-1/2 cup
Chana dal-1/4 cup
Greenchilly or dry chilly-5
Asafoetida
Salt
Oil-2 tbsp
Mustard seeds
Methods
Soak both the dals for an hour and grind with chilly,salt and asafoetida.
Grind to thick batter.
Type 1
Steam cook the batter in some shapes.
Coarsely mash the steamed batter.
Season mustard seeds in oil.
Add mashed batter.and mix evenly.
Allow it to cool.
Do balls and use as pooranam.
Type 2
Season mustard seeds in oil.
Add raw grinded batter.and mix evenly till dry.
Do balls and use as pooranam.
Green pooranam:
Ingredients
Paste:
Coriander leaves-1/2 cup
Coconut-1/2 cup
Green chilly-4
Oil
Mustard seeds
Green colour powder for outer rice batter
Method
Season mustard seeds in oil .
Add grounded paste ,salt and mix till watery goes off.
NOTE:Any greens can be chopped and add.
SWEET POORANAM RECEIPES
STUFFING VARIETIES:
SWEET POORANAMS:
1.Coconut pooranam
Ingredients
Grated Coconut-1 cup
Jaggery-3/4 cup
Water-1/4 cup
Elaichi powder-1/2 tsp
Method
Dissolve jaggery in water and strain it.
Allow the jaggery solution to boil till string consistency.
Add coconut and mix well till thick (without watery).
Add cardamom powder ,mix well.
Do balls and keep.
2.Carrot pooranam
Ingredients
Carrot-1/2 kg
Jaggery-1/4 kg
Ghee -2 tsp
Elaichi-4
Method
Grate the carrot and sauté in ghee till smell comes.
Dissolve jaggery, strain it.
Allow it to boil till syrup consistency.
Add carrot and elaichi powder and mix to thick consistency.
Do small balls.
Option: can add little grated coconut.
Can add little grated pumpkin with carrot .
Note: can add orange colour to outer batter.
3.Sesame pooranam
Ingredients
Sesame-1/2 cup
Jaggery-1/2 cup
Cardamom powder-1/4 tsp
Method
Clean the sesame .
Dry roast in medium flame till it splutters.
Coarsely powder it.
Add jaggery powder and elaichi.
Mix well and do balls.
4.Dal pooranam
Ingredients
Chana dal(Bengal gram) cooked-1/2 cup
Jaggery -1/2 cup
Elaichi powder-1/4 tsp
Grated coconut-1 tbsp
Method
Mash the dal.
Mix all the ingredients in a kadaai on medium flame to unstuck consistency.
Do balls.
Option: can use cooked toor dal or moong dal.
5. Healthy pooranam
Ingredients
Cashew,badam,dates,poppy seeds,tuty fruity,desicatted coconut-each 1 tbsp
Jaggery (1/2 cup) and elachi powder-as per taste
Fruit essence(option)
Mix all the ingredients rawly and stuff.
Or
Dry roast nuts,poppy seeds and desicatted coconut separately.
Coarsely powder and combine with other ingredients.
6. Roasted dal pooranam
Ingredients
Powdered roasted dal -1/2 cup
Sugar or jaggery-1/2 cup
Elaichi powder-1/2 tsp
Grated coconut-1/4 cup
Method
Mix all the ingredients together and stuff.
SWEET POORANAMS:
1.Coconut pooranam
Ingredients
Grated Coconut-1 cup
Jaggery-3/4 cup
Water-1/4 cup
Elaichi powder-1/2 tsp
Method
Dissolve jaggery in water and strain it.
Allow the jaggery solution to boil till string consistency.
Add coconut and mix well till thick (without watery).
Add cardamom powder ,mix well.
Do balls and keep.
2.Carrot pooranam
Ingredients
Carrot-1/2 kg
Jaggery-1/4 kg
Ghee -2 tsp
Elaichi-4
Method
Grate the carrot and sauté in ghee till smell comes.
Dissolve jaggery, strain it.
Allow it to boil till syrup consistency.
Add carrot and elaichi powder and mix to thick consistency.
Do small balls.
Option: can add little grated coconut.
Can add little grated pumpkin with carrot .
Note: can add orange colour to outer batter.
3.Sesame pooranam
Ingredients
Sesame-1/2 cup
Jaggery-1/2 cup
Cardamom powder-1/4 tsp
Method
Clean the sesame .
Dry roast in medium flame till it splutters.
Coarsely powder it.
Add jaggery powder and elaichi.
Mix well and do balls.
4.Dal pooranam
Ingredients
Chana dal(Bengal gram) cooked-1/2 cup
Jaggery -1/2 cup
Elaichi powder-1/4 tsp
Grated coconut-1 tbsp
Method
Mash the dal.
Mix all the ingredients in a kadaai on medium flame to unstuck consistency.
Do balls.
Option: can use cooked toor dal or moong dal.
5. Healthy pooranam
Ingredients
Cashew,badam,dates,poppy seeds,tuty fruity,desicatted coconut-each 1 tbsp
Jaggery (1/2 cup) and elachi powder-as per taste
Fruit essence(option)
Mix all the ingredients rawly and stuff.
Or
Dry roast nuts,poppy seeds and desicatted coconut separately.
Coarsely powder and combine with other ingredients.
6. Roasted dal pooranam
Ingredients
Powdered roasted dal -1/2 cup
Sugar or jaggery-1/2 cup
Elaichi powder-1/2 tsp
Grated coconut-1/4 cup
Method
Mix all the ingredients together and stuff.
KOLUKATTAI RECEIPES
BASIC KOLUKATTI BATTER:
Ingredients
Rice-1 cup
Water-2 cup
Salt-little
Oil-1 tsp
Method 1:
Soak the rice for ½ an hour.
Drain the water thoroughly and powder it in mixie.
Sieve and keep.
Dissolve 1 cup rice flour in 1 cup of water to batter.
Boil 1 cup water with salt and oil.
While boiling ,add the batter little by little by keep on stirring.
Stir till thick and unstuck consistency.
Allow it to cool in wet cloth.
When in medium heat, make to soft dough .
Do small balls from dough.
Make shapes like cup.keep the stuff-in and cover it.
The shape can be like modhagam,semi circle and the shapes one likes.
Steam cook the stuffed kolukattai in idly cooker.
Cook till shiny stage for 6-8 mts.
The stuff-in can be either sweet or salt varieties.
Method 2:
Grind soaked rice with 1 cup water as batter.
Boil 1 cup water with salt and oil.
While boiling ,add the batter little by little by keep on stirring.
Stir till thick and unstuck consistency.
Allow it to cool in wet cloth.
When in medium heat, make to soft dough .
Do small balls from dough.
Make shapes like cup.keep the stuff-in and cover it.
The shape can be like modhagam,semi circle and the shapes one likes.
Steam cook the stuffed kolukattai in idly cooker.
Note :the same dough can be used for tiny balls in milk kolukattai.(receipe follows)
Ingredients
Rice-1 cup
Water-2 cup
Salt-little
Oil-1 tsp
Method 1:
Soak the rice for ½ an hour.
Drain the water thoroughly and powder it in mixie.
Sieve and keep.
Dissolve 1 cup rice flour in 1 cup of water to batter.
Boil 1 cup water with salt and oil.
While boiling ,add the batter little by little by keep on stirring.
Stir till thick and unstuck consistency.
Allow it to cool in wet cloth.
When in medium heat, make to soft dough .
Do small balls from dough.
Make shapes like cup.keep the stuff-in and cover it.
The shape can be like modhagam,semi circle and the shapes one likes.
Steam cook the stuffed kolukattai in idly cooker.
Cook till shiny stage for 6-8 mts.
The stuff-in can be either sweet or salt varieties.
Method 2:
Grind soaked rice with 1 cup water as batter.
Boil 1 cup water with salt and oil.
While boiling ,add the batter little by little by keep on stirring.
Stir till thick and unstuck consistency.
Allow it to cool in wet cloth.
When in medium heat, make to soft dough .
Do small balls from dough.
Make shapes like cup.keep the stuff-in and cover it.
The shape can be like modhagam,semi circle and the shapes one likes.
Steam cook the stuffed kolukattai in idly cooker.
Note :the same dough can be used for tiny balls in milk kolukattai.(receipe follows)
READY TO MIX POWDER RECEIPES
MAKING POWDERS WITH EASY RECEIPES
NOTE:whenever we dry roast some ingredients,keep in medium flame or slow flame till smell comes ,dals till golden brown.
Incase of roasting in high flame ,only the colour will change fast.
Sesame powder
SESAME IS RICH IN IRON AND GOOD FOR LADIES SPECIALLY.
Ladies can eat 1/2 tsp daily,so that their knee bone won't spoil after certain age.
Most of the ladies are affected with bone weakness ,to prevent u from that add til in the form chutney(in chutney section) or do powder and keep. have with hot rice and ghee. sprinkle on dosa and cook, can eat with idly and dosa.
Sesame rice:
Can mix this powder with rice and keep. Then season the items,add onion ,curryleaves and sauté.add this rice and mix till heated.
Ingredients
Black sesame-100 gms
Dhaniya-1 tbsp
Dry chilly-6
Curry leaves-few
Rock salt-1 to 2 tsp
Asafoetida(option)
NOTE:whenever we dry roast some ingredients,keep in medium flame or slow flame till smell comes ,dals till golden brown.
Incase of roasting in high flame ,only the colour will change fast.
Sesame powder
SESAME IS RICH IN IRON AND GOOD FOR LADIES SPECIALLY.
Ladies can eat 1/2 tsp daily,so that their knee bone won't spoil after certain age.
Most of the ladies are affected with bone weakness ,to prevent u from that add til in the form chutney(in chutney section) or do powder and keep. have with hot rice and ghee. sprinkle on dosa and cook, can eat with idly and dosa.
Sesame rice:
Can mix this powder with rice and keep. Then season the items,add onion ,curryleaves and sauté.add this rice and mix till heated.
Ingredients
Black sesame-100 gms
Dhaniya-1 tbsp
Dry chilly-6
Curry leaves-few
Rock salt-1 to 2 tsp
Asafoetida(option)
option:can add jeera and pepper of 1 tsp each
Method
Dry roast sesame (till it starts spluttering) and salt seperately.
Roast all other ingredients with 1/4 tsp oil till smell comes.
let it cool and blend to coarse or fine powder.
Can serve with idly,dosa mixing with gingelly oil.
Note: Clean sesame with water,dry in cloth and use.
Paruppu podi
Ingredients
Toor dal-1 cup
Moong dal-1/2 cup
Chana dal-1/4 cup
Dhaniya-1 tsp
Pepper-1 tsp
Jeera-1 tsp
Asafoetida-little
Salt
Curryleaves
Method
Dry roast all the ingredients in medium flame separately.
Powder altogether.
Store in air-tight container .
Serves with idly,dosa, rice.
Peanut powder
Ingredients
Peanut-1 cup
Sesame-1/4 cup
Asafoetida-little
Desiccated coconut-1 tbsp
Dry chilly-4
Salt
Method
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
Garlic powder
Ingredients
Garlic flakes-1 cup
Roasted dal-1/2 cup
Desiccated coconut-1/2 cup
Dry chilly-8
Salt
Curryleaves
Method
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
Tips:
To peel the skin of garlic easily:keep in oven for 10-20 secs and peel.
Horse gram powder
Horse gram reduces cholesterol in our body.The people who likes to become slim can take 3 or 4 times a week.
Horsegram-1 cup
Dhaniya-1/2 cup
Urad dal-1/4 cup
Chanadal-1/4 cup
Drychilly-10
Salt
Tamarind-little(option)
Method
(can fry in little oil also)or
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
CURRY LEAVES POWDER
Ingredients
Curry leaves-1 cup
Jeera -1 tbsp
Pepper-1 tbsp
Rock Salt
Method
Dry roast jeera and pepper separately.
Dry roast salt.
Roast curryleaves with little oil.
Powder together.
Serve with hot rice and ghee.
Method
Dry roast sesame (till it starts spluttering) and salt seperately.
Roast all other ingredients with 1/4 tsp oil till smell comes.
let it cool and blend to coarse or fine powder.
Can serve with idly,dosa mixing with gingelly oil.
Note: Clean sesame with water,dry in cloth and use.
Paruppu podi
Ingredients
Toor dal-1 cup
Moong dal-1/2 cup
Chana dal-1/4 cup
Dhaniya-1 tsp
Pepper-1 tsp
Jeera-1 tsp
Asafoetida-little
Salt
Curryleaves
Method
Dry roast all the ingredients in medium flame separately.
Powder altogether.
Store in air-tight container .
Serves with idly,dosa, rice.
Peanut powder
Ingredients
Peanut-1 cup
Sesame-1/4 cup
Asafoetida-little
Desiccated coconut-1 tbsp
Dry chilly-4
Salt
Method
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
Garlic powder
Ingredients
Garlic flakes-1 cup
Roasted dal-1/2 cup
Desiccated coconut-1/2 cup
Dry chilly-8
Salt
Curryleaves
Method
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
Tips:
To peel the skin of garlic easily:keep in oven for 10-20 secs and peel.
Horse gram powder
Horse gram reduces cholesterol in our body.The people who likes to become slim can take 3 or 4 times a week.
Horsegram-1 cup
Dhaniya-1/2 cup
Urad dal-1/4 cup
Chanadal-1/4 cup
Drychilly-10
Salt
Tamarind-little(option)
Method
(can fry in little oil also)or
Dry roast eachone separately and powder together.
Store in air-tight container .
Serves with idly,dosa, rice.
CURRY LEAVES POWDER
Ingredients
Curry leaves-1 cup
Jeera -1 tbsp
Pepper-1 tbsp
Rock Salt
Method
Dry roast jeera and pepper separately.
Dry roast salt.
Roast curryleaves with little oil.
Powder together.
Serve with hot rice and ghee.
THOKKU RECEIPES
Now a days all the food items are available in markets which makes the ladies and even bachelors more easy to have their lunch and break fast.
Why can’t you make those ready to use and ready to mix food products by yourself without any preservative and with good oil,water and ofcourse as for your own taste?
Just make some of the easiest receipes that follows and use as per your taste.
If these thokku’s are ready and kept in fridge,
Just have with wheat bread as a sandwitch,
Have with idly ,dosa-we have idly batter always in fridge,when we came tired from out , just make idly or dosa and your readymade chutney(thokku) is ready for you in fridge.
Just add with hot rice and if you need, season it again and take out for your lunch.
Since we are keeping in fridge,you can use oil as per need and use chilly spice as per your taste.
Ginger garlic paste
Ginger-40%
Garlic-60%
Wash ginger with water and turmeric.
Wash well and dry it in a cloth.
Don’t peel skin.
Take out the outer skins but don’t peel skin deeply.
Grind ginger and garlic with hot water or vinegar to fine paste.
Store in an air-tight container.
Keep in fridge.
Note:the skin of ginger and garlic has more power to reduce gasterics and (pith am-tamil word).
Tamarind paste
Clean the tamarind.
Boil tamarind in little water.
Grind to thick pulp and store in air-tight container.
Keep in fridge.
Coriander thokku
Ingredients
Coriander leaves-1 big bunch
Dry chilly-6
Garlic-2 pods
Tamarind-lemon size
Salt
Gingelly oil-7-9 tbsp(as per limit)
Mustard seeds,urad dal and chana dal for seasoning
Asafoetida-a pinch
Fenugreek -1/4 tsp
Method
Soak chilly and tamarind in hot water or vinegar.
Clean and wash coriander leaves.
Grind chilly,tamarind,garlic to paste and add coriander leaves .
Grind well.
Season Mustard seeds,urad dal and chana dal and asafoetida in oil.
Add paste and sauté well.
Add salt and mix till oil comes out.
Dry roast and powder fenugreek.
Add in thokku,mix well.
Cool it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,bread and rice too.
Onion pickles or thokku
1 tsp=5 gms
Ingredients
Small onion-1 kg
Tamarind-25 gms
Chilly powder-25 gms
Ginger (grated)-1 tsp
Garlic grated-2 tsp
Salt
Gingelly Oil
Fenugreek (roast andpowder)-5 gms
Method
Sauté the peeled onion in oil.
Cool and grind it.
In oil,season mustard seeds and curry leaves.
Add ginger and garlic ,sauté well.
Add onion paste and sauté well .
Add tamarind pulp,chilly powder,salt .
Stir well till oil comes out.
Add fenugreek powder and mix well.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,curd rice and roti too.
Ginger thokku(injhi puli)
Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Capsicum pachadi
Ingredients
Capsicum-2
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped capsicum ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
If need add 1 tsp rice flour for thickness.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Curry leaves thokku
Ingredients
Curryleaves-1 cup
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind curryleaves,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Tomato thokku,pickles for tiffin
They goes with idly ,dosa,chappathi very well
Type-1
Instant thokku
Ingredients
Riped tomato-5
Chilly powder-1 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Type-2
Ingredients
Tomato-5
Garlic flakes-4
Chilly powder-1 to 2 tsp
Fenugreek powder-1/4 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped garlic,sauté well.
Add tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Add fenugreek powder and mix well.
If need add little sugar.
Type:3
Ingredients
Tomato-5
Ginger-1/2 inch
Garlic-4 pods
chilly powder-1 tsp
Salt
Tamarind-small lemon size
Vinegar-option
Oil-1/2 cup
Method
Soak tamarind in vinegar or use water
Grind ginger ,garlic and tamarind to paste.
In the heavy bottom kadai,put chopped tomatoes and little salt.
Open and cook till it becomes juicy.
Add g.g.tamarind paste and stir well.
Add chilly powder and salt.
Mix well.
Now add oil little by little and stir(as we do it for mysorepa)
Stir well till oil comes out.
Tomato masala thokku for rice
Ingredients
Tomato-5
Ginger-little
Garlic-4 pods
Drychilly-7
Cinnamon,cloves-2
Aniseeds-1/2 tsp
Oil
Salt
Mint leaves-1/4 cup
Coriander leaves-1/4 cup
Method
Grind ginger,garlic,chilly,cinnamon,cloves,aniseeds to fine paste.
Add tomato and grind coarsely.
Heat the oil,add mint leaves and coriander leaves.
Stir well.
Add the paste,salt and stir well till it cooks and oil comes out.
Mint thokku
Ingredients
Mint leaves-1 bunch
Ginger-1 inch
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind mint,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Mango thokku-types
1.INSTANT MANGO THOKKU
Ingredients
Raw mango-1
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Salt
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
Method
Grate the mango and add salt ,chilly powder and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add soaked mango and cook in simmer for 10 mts till it rolls lightly.
Serves with variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when needed.
2. MASALA MANGO
Ingredients
Raw mango-1
Salt and turmeric powder
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
To grind:
Ginger-small piece
Garlic-2 flakes
Cinnamon and clove-1 piece
Dry chilly-2
Method
Grate the mango and add salt and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala grinded and sauté till raw smell goes.
Add mango and cook in simmer for 10 mts till it rolls lightly.
Serves with hot plain rice,variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when in need.
Tamarind thokku
Ingredients
Tamarind-lemon size
Mustard seeds,urad dal,chana dal,peanuts,dry chilly and curry leaves for seasoning
Dry roast and powder:
Dhaniya-1/2 tsp
Fenugreek-1/2 tsp
Uraddal-1 tsp
Chana dal-1 tsp
Dry chilly-5
Salt
Oil
Garlic-4 pods
Green chilly-2 and some small onions-option
Method
Soak and squeeze the tamarind water.
Dry roast separately and powder the ingredients.
Season the ingredients with oil.
Add garlic ,mix well.
Add green chilly and chopped onions,sauté well.
Add tamarind water,turmeric powder and salt.
Allow it to boil well.
Add powder and mix till oil comes out.
Why can’t you make those ready to use and ready to mix food products by yourself without any preservative and with good oil,water and ofcourse as for your own taste?
Just make some of the easiest receipes that follows and use as per your taste.
If these thokku’s are ready and kept in fridge,
Just have with wheat bread as a sandwitch,
Have with idly ,dosa-we have idly batter always in fridge,when we came tired from out , just make idly or dosa and your readymade chutney(thokku) is ready for you in fridge.
Just add with hot rice and if you need, season it again and take out for your lunch.
Since we are keeping in fridge,you can use oil as per need and use chilly spice as per your taste.
Ginger garlic paste
Ginger-40%
Garlic-60%
Wash ginger with water and turmeric.
Wash well and dry it in a cloth.
Don’t peel skin.
Take out the outer skins but don’t peel skin deeply.
Grind ginger and garlic with hot water or vinegar to fine paste.
Store in an air-tight container.
Keep in fridge.
Note:the skin of ginger and garlic has more power to reduce gasterics and (pith am-tamil word).
Tamarind paste
Clean the tamarind.
Boil tamarind in little water.
Grind to thick pulp and store in air-tight container.
Keep in fridge.
Coriander thokku
Ingredients
Coriander leaves-1 big bunch
Dry chilly-6
Garlic-2 pods
Tamarind-lemon size
Salt
Gingelly oil-7-9 tbsp(as per limit)
Mustard seeds,urad dal and chana dal for seasoning
Asafoetida-a pinch
Fenugreek -1/4 tsp
Method
Soak chilly and tamarind in hot water or vinegar.
Clean and wash coriander leaves.
Grind chilly,tamarind,garlic to paste and add coriander leaves .
Grind well.
Season Mustard seeds,urad dal and chana dal and asafoetida in oil.
Add paste and sauté well.
Add salt and mix till oil comes out.
Dry roast and powder fenugreek.
Add in thokku,mix well.
Cool it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,bread and rice too.
Onion pickles or thokku
1 tsp=5 gms
Ingredients
Small onion-1 kg
Tamarind-25 gms
Chilly powder-25 gms
Ginger (grated)-1 tsp
Garlic grated-2 tsp
Salt
Gingelly Oil
Fenugreek (roast andpowder)-5 gms
Method
Sauté the peeled onion in oil.
Cool and grind it.
In oil,season mustard seeds and curry leaves.
Add ginger and garlic ,sauté well.
Add onion paste and sauté well .
Add tamarind pulp,chilly powder,salt .
Stir well till oil comes out.
Add fenugreek powder and mix well.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa,curd rice and roti too.
Ginger thokku(injhi puli)
Ingredients
Ginger-10 gms
Green chilly-5
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped chilly and ginger ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Capsicum pachadi
Ingredients
Capsicum-2
Tamarind –lemon size
Salt
Mustard seeds,fenugreek(methi seeds)-1/2 tsp and chana dal for seasoning
Oil
Jaggery –little
Method
Season Mustard seeds,fenugreek(methi seeds)and chana dal in oil.
Add chopped capsicum ,sauté well.
Add tamarind water,salt and boil till thick.
Add jaggery and mix it.
If need add 1 tsp rice flour for thickness.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and curd rice.
Curry leaves thokku
Ingredients
Curryleaves-1 cup
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind curryleaves,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Tomato thokku,pickles for tiffin
They goes with idly ,dosa,chappathi very well
Type-1
Instant thokku
Ingredients
Riped tomato-5
Chilly powder-1 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Type-2
Ingredients
Tomato-5
Garlic flakes-4
Chilly powder-1 to 2 tsp
Fenugreek powder-1/4 tsp
Salt
Oil
Mustard seeds,urad dal,curryleaves and dry chilly for seasoning
Method
Season the ingredients with oil.
Add chopped garlic,sauté well.
Add tomato,salt,mix and close .
Leave till it cooks to juicy.
Add chilly powder,turmeric powder and stir well till oil comes out.
Add fenugreek powder and mix well.
If need add little sugar.
Type:3
Ingredients
Tomato-5
Ginger-1/2 inch
Garlic-4 pods
chilly powder-1 tsp
Salt
Tamarind-small lemon size
Vinegar-option
Oil-1/2 cup
Method
Soak tamarind in vinegar or use water
Grind ginger ,garlic and tamarind to paste.
In the heavy bottom kadai,put chopped tomatoes and little salt.
Open and cook till it becomes juicy.
Add g.g.tamarind paste and stir well.
Add chilly powder and salt.
Mix well.
Now add oil little by little and stir(as we do it for mysorepa)
Stir well till oil comes out.
Tomato masala thokku for rice
Ingredients
Tomato-5
Ginger-little
Garlic-4 pods
Drychilly-7
Cinnamon,cloves-2
Aniseeds-1/2 tsp
Oil
Salt
Mint leaves-1/4 cup
Coriander leaves-1/4 cup
Method
Grind ginger,garlic,chilly,cinnamon,cloves,aniseeds to fine paste.
Add tomato and grind coarsely.
Heat the oil,add mint leaves and coriander leaves.
Stir well.
Add the paste,salt and stir well till it cooks and oil comes out.
Mint thokku
Ingredients
Mint leaves-1 bunch
Ginger-1 inch
Garlic-7 pods
Dry chilly-10
Salt
Asafoetida-little
Tamarind-lemonsize
Small onion-1/2cup
Tomato-1
Cloves and cinnamon-each 1 or 2
Oil
Method
Grind mint,garlic.chilly,tamarind,asafoetida to a fine paste.
Tiny chop the onions and tomato.
Season cinnamon and cloves in oil.
Add onion,sauté well.
Add tomato,sauté well.
Add paste and stir well till oil comes out.
Store in air-tight container .
Keep in fridge for the usage of more days.
Serves with idly,dosa, and rice.
Mango thokku-types
1.INSTANT MANGO THOKKU
Ingredients
Raw mango-1
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Salt
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
Method
Grate the mango and add salt ,chilly powder and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add soaked mango and cook in simmer for 10 mts till it rolls lightly.
Serves with variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when needed.
2. MASALA MANGO
Ingredients
Raw mango-1
Salt and turmeric powder
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
To grind:
Ginger-small piece
Garlic-2 flakes
Cinnamon and clove-1 piece
Dry chilly-2
Method
Grate the mango and add salt and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala grinded and sauté till raw smell goes.
Add mango and cook in simmer for 10 mts till it rolls lightly.
Serves with hot plain rice,variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when in need.
Tamarind thokku
Ingredients
Tamarind-lemon size
Mustard seeds,urad dal,chana dal,peanuts,dry chilly and curry leaves for seasoning
Dry roast and powder:
Dhaniya-1/2 tsp
Fenugreek-1/2 tsp
Uraddal-1 tsp
Chana dal-1 tsp
Dry chilly-5
Salt
Oil
Garlic-4 pods
Green chilly-2 and some small onions-option
Method
Soak and squeeze the tamarind water.
Dry roast separately and powder the ingredients.
Season the ingredients with oil.
Add garlic ,mix well.
Add green chilly and chopped onions,sauté well.
Add tamarind water,turmeric powder and salt.
Allow it to boil well.
Add powder and mix till oil comes out.
MOONG DHAL SPECIAL
MOONGDAL IS VERY HEALTHY ONE FROM THE KIDS TO VERY OLD PEOPLES.
IT IS HIGHLY RICH IN PROTEIN,EASILY DIGESTIBLE AND SO EVEN THE SICK PATIENTS CAN HAVE THIS DAL.
EASY WAY TO SPROUT MOONGDAL(GREEN GRAM):
Wash and soak greengram in water for 7 hrs.
Drain water throughly and put in hotbox.close for anight.
Next morning it will be a delicious healthy sprouts.
more sprouts tips are given in
http://receipesforkids.blogspot.com/2009/03/sproutshealthmix.html
sprouts briyani receipe is in
http://ricevarieties.blogspot.com/2008/07/briyani.html
other moong receipes are in
http://sidedishees.blogspot.com/2008/07/moong-dhal-and-chana-dhal-receipes.html
NEW RECEIPES:
Sweets:
1. MOONG DAL ALVA
Ingredients
Moongdal-100 gms
Sugar-100 gms
Ghee-50 gms
Saffron or colour powder-a pinch
Elaichi powder-1/4 tsp
Chopped badam
Cashew nuts
Method
Soak the moongdal in water and grind to thick paste.
Heat the ghee,add dal paste (keep in low flame) and stir well without lumps.
Stir till the dal turns to golden brown(nearly it takes 25 mts)
On the other side,make sugar to dilute syrup.
Add saffron.
When the dal turns to golden brown,pour the syrup carefully and keep on stirring.
Add badam,elaichi powder and mix well till alva consistency.
Set the alva in a ghee greased tray and sprinkle cashewnut on top.
Set it ,cut and serve with each cashew on top.
2.MOONG DAL (SPLITTED) PAYASAM
Ingredients
Moong dhal-1 cup
Jaggery-3/4 cup
Coconut milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add dhal and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
3.MOONG DAL LADDU
Ingredients
Moongdal-1 cup
Sugar-1 cup
Ghee-1/4 cup
Elaichi powder-1/4 tsp
Dry nuts-2 tbsp
Method
Dry roast and powder the dal.
Powder the sugar.
Heat the ghee.
Mix dal powder,sugar powder, chopped nuts and elaichi powder.
Mix evenly.
Add hot ghee little by little and mix well.
Do laddus.
4.GREEN GRAM SWEET CUTLET
Ingredients
Green gram-1 cup
Sugar-1 cup
Grated coconut-1/2 cup
Elaichi powder-1/4 tsp
White sesame-1/4 cup
Cornflour-1/2 cup
Salt
Oil+ghee-1 cup
Method
Cook and mash the whole moongdal.
Add sugar,coconut and elaichi powder with dal .
Mix evenly and do small balls.
Dilute the cornflour in water.
Dip the balls in cornflour solution and lightly press to round flat shape.
Marinate in white sesame and keep all aside.
Heat the oil and ghee in a wide pan.
Fry the cutlets till golden brown.
SNACKS:
1.GREEN FINGERS
Ingredients
Green gram (with skin) or moong dal splitted-1 cup
Bread-5 slices
Salt
Chopped onion-1/4 cup
Dry chilly flakes-1/4 tsp
Ginger garlic greenchilly paste-1/2 tsp
Garam masala powder-1 tsp
Coriander leaves-chopped
Rice flour or corn flour-little
Bread crumbs-1/4 cup
Method
Cook the moong dal and lightly mash it.
Cut the edges of the bread ,add little milk and mash it.
Mix bread,dal,onion,chilly flakes,masala paste and powder,salt and coriander leaves to dough.
Do small balls and roll like fingers.
Dilute cornflour in water.
Dip the fingers in cornflour solution and marinate in bread crumbs.
Deep fry or shallow fry in oil till golden brown.
TIPS FOR EXTRA HEALTHY RECEIPE:
Dal with skin is preferable .
Moong sprouts can be used instead of cooked dhal.
Wheat bread or multi cereal breads can be used.
2. MOONG DAHI WADA
Ingredients
Green gram(dal with skin)-1/2 cup
Green chilly-2
Salt
Coriander leaves
For dahi receipe:
Curd-2 cup
Mustard seeds,curry leaves
Chopped onion-1/4 cup
Green chilly-1
For garnishing:
Jeera powder
Chilly powder
Coriander leaves
Grated carrot,boondhi(option)
Method
Soak and grind dal with chilly to thick batter.
Add salt and coriander leaves.
Do vada.(deep fry in oil)
Put the vadas in luke warm water for 1 mts.
Lightly squeeze and take out.
Arrange in serving bowl.
For curd;
Season mustard seeds,curry leaves,green chilly with oil.
Add chopped onion and sauté well.
Cool it and add in curd.
Add salt to curd.
Serving:
Pour the curd on vadas.
Sprinkle jeera powder,chilly powder and coriander leaves on top.
3.SPROUTED CHAT
Ingredients
Moong sprouts-1/2 cup
Chenna sprouts,peas sprouts and sprouts one likes-each 1 tbsp
Green chutney
Sweet chutney
Chopped onion,grated carrot
Curd,chilly powder,salt
Amchur powder(dry mango powder)
Coriander leaves
Method
Cook the sprouts and drain without water.
Add all other ingredients and serve as a chat item.
4.MOONG DAL PAPPAD
Ingredients
Moongdal powder-1 cup
Green chilly and garlic paste-1 tsp
Salt
Water
Oil-1 tsp
Method
Mix the flour with g.g. Paste,salt .
Add water and make soft dough.
Apply oil on top and keep aside for 10 mts.
Do small balls.
Roll it like chappathi dusting maida or press in roti presser applying oil.
Put the rolled pappads on a oil applied plastic sheet.
Keep in the sun till it dries.
Store in a air-tight container.
Deep fry in oil when in need.
5.FRIED MASALA MOONGDAL
Ingredients
Moongdal-1 cup
Salt
Oil-to fry
Crushed garlic-1/4 tsp
Chilly flakes-as per taste
Curryleaves
Oil-1 tsp
Method
Semi cook the dal with salt,drain water well.
Deep fry in oil.
In 1 tsp oil sauté garlic chilly flakes and curryleaves.
Add fried moong dal ,little salt and mix evenly like a crispy dal.
For kids:no need to add masalas,just deep fry and give with salt.
6.MOONG KACHORI
Ingredients
For stuffing:
Green gram-1 cup
Green chilly-2(paste)
Chilly powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Ani seeds(sombu)-1/2 tsp
For dough;
Maida-2 cup
Salt
Butter-5 tsp
Soda salt-1 pinch
Water
Method
Soak and grind greengram.
In little oil fry sombu,add chilly paste.
Add all other powder and mix well.
Add grinded batter and salt.
Mix well till thick.
Do small balls.
Option: can add cook and mashed dal.
Make a soft dough with maida.
Do balls.
Roll the maida balls to small size circle.
Keep the dal ball in center.
Close it to circle with the stuff in.
Press in hand like vadai.
Deep fry in oil(medium flame) till golden brown.
OPTION: CAN ADD BOILED POTATO,PEAS ALSO.
TIFFIN:
1.MOONG ADAI
Whole moong dal-1 cup
Raw rice-1/4 cup
Ginger
Green chilly-2
Jeera-1 tsp
Pepper-1/2 tsp
Method:
Soak rice and dal separately.
Grind rice and add dal,chilly,ginger,jeera,pepper.
Grind to a coarse batter.
Make thick dosa on tawa,sprinkle onion,oil.
Cook on both sides and serve with chutney.
2.INSTANT MOONG DOSA
Ingredients
Moong dal splitted-1 cup
Raw rice-1/4 cup
Green chilly,jeera,curry leaves
To mix in batter:
Coriander leaves,grated carrot or any greens(keerai)
Chopped onion
Salt
Method:
Soak rice and dal separately for 2 hrs.
Grind rice and add dal,chilly, jeera, curry leaves
Grind to a coarse batter.
Add the other ingredients with batter and make dosa.
3.MOONG PEAS ADAI
Ingredients
Green gram(soaked) or sprouts-1/2 cup
Fresh peas-1/2 cup
Salt
Method
Grind the ingredients coarsely.
Add salt,chopped onion,chilly curry leaves and coriander leaves.
Make thick dosa and serve with spicy chutney.
This receipe is very healthy for diabeties.
4.MOONG DAL IDLY
Ingredients
Moong dal-4 cup
Urad dal-3/4 cup
Salt
For seasoning:
Mustard seeds,chana dal,curry leaves,coriander leaves,green chilly
Grated carrot and chopped onion
Method
Soak and grind the dals.
Add salt and allow it to ferment for 4 hrs.
In oil season the ingredients,add onion and carrot.
Sauté lightly and add in fermented batter.
Make idly and serve with spicy chutney.
5.SPROUTS MASALA FOR MULTI PURPOSE
Ingredients
Chopped onion-1/4 cup
Shredded cabbage-1/2 cup
Capsicum-1/4 cup
Grated carrot-1/2 cup
Moong sprouts-3/4 cup
Chopped garlic-1 tsp
Chopped or green chilly paste-1/2 tsp
Salt
Spring onion-1/4 cup
Soya sauce-1 tsp
Method
In oil sauté green chilly,garlic well.
Add onion,sauté lightly.
Add vegetables and sauté till half cooked.
Add sprouts,soy sauce and salt.
Mix evenly.
Add spring onions and mix.
THIS MASALA CAN BE STUFF FOR DIFFERENT RECEIPES:
1. CRISPY PARATHA
Method
Make a dough with
Maida-1 cup
Salt
Egg-1
Water
Do balls and roll to thick paratha.
Spread the masala on roll.
Close and do balls.
Again roll to medium thick paratha dusting maida.
Cook on tawa both the sides with more oil till crispy.
Cook in medium flame.
This crispy paratha can be cut to 4 pieces to look like a triangle and serve.
This is best receipe to take out for a picnic.
2. SAMOZA
Method
With the same maida dough rolled,cut the circle to semi circle.
Keep the stuff in center,cover and seal the edges with water.
Fry in oil.
3. STUFFED PARATHA
Ingredients
Make a soft dough with wheat flour as for regular chappathi.
Roll to medium thick circle,keep the stuff in center and cover the ends to look like triangle.
Again roll lightly and cook on tawa both the sides.
The paratha shape can be make in square,semi circle and whatever shapes one like.
4. SPRING ROLLS
Ingredients
Maida-3 tbsp
Cornflour-3 tbsp
Salt
Egg-1
Mix altogether to a dilute dosa batter.
Make very thin dosas in a tawa.
Take a dosa,keep stuff in down edge .
Fold lightly in left and right corner.
Fold from down to top and seal the edges with egg.
Fry in oil.
IT IS HIGHLY RICH IN PROTEIN,EASILY DIGESTIBLE AND SO EVEN THE SICK PATIENTS CAN HAVE THIS DAL.
EASY WAY TO SPROUT MOONGDAL(GREEN GRAM):
Wash and soak greengram in water for 7 hrs.
Drain water throughly and put in hotbox.close for anight.
Next morning it will be a delicious healthy sprouts.
more sprouts tips are given in
http://receipesforkids.blogspot.com/2009/03/sproutshealthmix.html
sprouts briyani receipe is in
http://ricevarieties.blogspot.com/2008/07/briyani.html
other moong receipes are in
http://sidedishees.blogspot.com/2008/07/moong-dhal-and-chana-dhal-receipes.html
NEW RECEIPES:
Sweets:
1. MOONG DAL ALVA
Ingredients
Moongdal-100 gms
Sugar-100 gms
Ghee-50 gms
Saffron or colour powder-a pinch
Elaichi powder-1/4 tsp
Chopped badam
Cashew nuts
Method
Soak the moongdal in water and grind to thick paste.
Heat the ghee,add dal paste (keep in low flame) and stir well without lumps.
Stir till the dal turns to golden brown(nearly it takes 25 mts)
On the other side,make sugar to dilute syrup.
Add saffron.
When the dal turns to golden brown,pour the syrup carefully and keep on stirring.
Add badam,elaichi powder and mix well till alva consistency.
Set the alva in a ghee greased tray and sprinkle cashewnut on top.
Set it ,cut and serve with each cashew on top.
2.MOONG DAL (SPLITTED) PAYASAM
Ingredients
Moong dhal-1 cup
Jaggery-3/4 cup
Coconut milk-1 cup
Water
Ghee, raisins and cashew nuts – few
Cardamom powder-1/2 tsp
Method
Boil water, add dhal and cook well.
Add jaggery and dissolve it.
Remove from fire.
Add coconut milk and cardamom powder.
Add ghee fried raisins and nuts.
Mix evenly.
3.MOONG DAL LADDU
Ingredients
Moongdal-1 cup
Sugar-1 cup
Ghee-1/4 cup
Elaichi powder-1/4 tsp
Dry nuts-2 tbsp
Method
Dry roast and powder the dal.
Powder the sugar.
Heat the ghee.
Mix dal powder,sugar powder, chopped nuts and elaichi powder.
Mix evenly.
Add hot ghee little by little and mix well.
Do laddus.
4.GREEN GRAM SWEET CUTLET
Ingredients
Green gram-1 cup
Sugar-1 cup
Grated coconut-1/2 cup
Elaichi powder-1/4 tsp
White sesame-1/4 cup
Cornflour-1/2 cup
Salt
Oil+ghee-1 cup
Method
Cook and mash the whole moongdal.
Add sugar,coconut and elaichi powder with dal .
Mix evenly and do small balls.
Dilute the cornflour in water.
Dip the balls in cornflour solution and lightly press to round flat shape.
Marinate in white sesame and keep all aside.
Heat the oil and ghee in a wide pan.
Fry the cutlets till golden brown.
SNACKS:
1.GREEN FINGERS
Ingredients
Green gram (with skin) or moong dal splitted-1 cup
Bread-5 slices
Salt
Chopped onion-1/4 cup
Dry chilly flakes-1/4 tsp
Ginger garlic greenchilly paste-1/2 tsp
Garam masala powder-1 tsp
Coriander leaves-chopped
Rice flour or corn flour-little
Bread crumbs-1/4 cup
Method
Cook the moong dal and lightly mash it.
Cut the edges of the bread ,add little milk and mash it.
Mix bread,dal,onion,chilly flakes,masala paste and powder,salt and coriander leaves to dough.
Do small balls and roll like fingers.
Dilute cornflour in water.
Dip the fingers in cornflour solution and marinate in bread crumbs.
Deep fry or shallow fry in oil till golden brown.
TIPS FOR EXTRA HEALTHY RECEIPE:
Dal with skin is preferable .
Moong sprouts can be used instead of cooked dhal.
Wheat bread or multi cereal breads can be used.
2. MOONG DAHI WADA
Ingredients
Green gram(dal with skin)-1/2 cup
Green chilly-2
Salt
Coriander leaves
For dahi receipe:
Curd-2 cup
Mustard seeds,curry leaves
Chopped onion-1/4 cup
Green chilly-1
For garnishing:
Jeera powder
Chilly powder
Coriander leaves
Grated carrot,boondhi(option)
Method
Soak and grind dal with chilly to thick batter.
Add salt and coriander leaves.
Do vada.(deep fry in oil)
Put the vadas in luke warm water for 1 mts.
Lightly squeeze and take out.
Arrange in serving bowl.
For curd;
Season mustard seeds,curry leaves,green chilly with oil.
Add chopped onion and sauté well.
Cool it and add in curd.
Add salt to curd.
Serving:
Pour the curd on vadas.
Sprinkle jeera powder,chilly powder and coriander leaves on top.
3.SPROUTED CHAT
Ingredients
Moong sprouts-1/2 cup
Chenna sprouts,peas sprouts and sprouts one likes-each 1 tbsp
Green chutney
Sweet chutney
Chopped onion,grated carrot
Curd,chilly powder,salt
Amchur powder(dry mango powder)
Coriander leaves
Method
Cook the sprouts and drain without water.
Add all other ingredients and serve as a chat item.
4.MOONG DAL PAPPAD
Ingredients
Moongdal powder-1 cup
Green chilly and garlic paste-1 tsp
Salt
Water
Oil-1 tsp
Method
Mix the flour with g.g. Paste,salt .
Add water and make soft dough.
Apply oil on top and keep aside for 10 mts.
Do small balls.
Roll it like chappathi dusting maida or press in roti presser applying oil.
Put the rolled pappads on a oil applied plastic sheet.
Keep in the sun till it dries.
Store in a air-tight container.
Deep fry in oil when in need.
5.FRIED MASALA MOONGDAL
Ingredients
Moongdal-1 cup
Salt
Oil-to fry
Crushed garlic-1/4 tsp
Chilly flakes-as per taste
Curryleaves
Oil-1 tsp
Method
Semi cook the dal with salt,drain water well.
Deep fry in oil.
In 1 tsp oil sauté garlic chilly flakes and curryleaves.
Add fried moong dal ,little salt and mix evenly like a crispy dal.
For kids:no need to add masalas,just deep fry and give with salt.
6.MOONG KACHORI
Ingredients
For stuffing:
Green gram-1 cup
Green chilly-2(paste)
Chilly powder-1 tsp
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Ani seeds(sombu)-1/2 tsp
For dough;
Maida-2 cup
Salt
Butter-5 tsp
Soda salt-1 pinch
Water
Method
Soak and grind greengram.
In little oil fry sombu,add chilly paste.
Add all other powder and mix well.
Add grinded batter and salt.
Mix well till thick.
Do small balls.
Option: can add cook and mashed dal.
Make a soft dough with maida.
Do balls.
Roll the maida balls to small size circle.
Keep the dal ball in center.
Close it to circle with the stuff in.
Press in hand like vadai.
Deep fry in oil(medium flame) till golden brown.
OPTION: CAN ADD BOILED POTATO,PEAS ALSO.
TIFFIN:
1.MOONG ADAI
Whole moong dal-1 cup
Raw rice-1/4 cup
Ginger
Green chilly-2
Jeera-1 tsp
Pepper-1/2 tsp
Method:
Soak rice and dal separately.
Grind rice and add dal,chilly,ginger,jeera,pepper.
Grind to a coarse batter.
Make thick dosa on tawa,sprinkle onion,oil.
Cook on both sides and serve with chutney.
2.INSTANT MOONG DOSA
Ingredients
Moong dal splitted-1 cup
Raw rice-1/4 cup
Green chilly,jeera,curry leaves
To mix in batter:
Coriander leaves,grated carrot or any greens(keerai)
Chopped onion
Salt
Method:
Soak rice and dal separately for 2 hrs.
Grind rice and add dal,chilly, jeera, curry leaves
Grind to a coarse batter.
Add the other ingredients with batter and make dosa.
3.MOONG PEAS ADAI
Ingredients
Green gram(soaked) or sprouts-1/2 cup
Fresh peas-1/2 cup
Salt
Method
Grind the ingredients coarsely.
Add salt,chopped onion,chilly curry leaves and coriander leaves.
Make thick dosa and serve with spicy chutney.
This receipe is very healthy for diabeties.
4.MOONG DAL IDLY
Ingredients
Moong dal-4 cup
Urad dal-3/4 cup
Salt
For seasoning:
Mustard seeds,chana dal,curry leaves,coriander leaves,green chilly
Grated carrot and chopped onion
Method
Soak and grind the dals.
Add salt and allow it to ferment for 4 hrs.
In oil season the ingredients,add onion and carrot.
Sauté lightly and add in fermented batter.
Make idly and serve with spicy chutney.
5.SPROUTS MASALA FOR MULTI PURPOSE
Ingredients
Chopped onion-1/4 cup
Shredded cabbage-1/2 cup
Capsicum-1/4 cup
Grated carrot-1/2 cup
Moong sprouts-3/4 cup
Chopped garlic-1 tsp
Chopped or green chilly paste-1/2 tsp
Salt
Spring onion-1/4 cup
Soya sauce-1 tsp
Method
In oil sauté green chilly,garlic well.
Add onion,sauté lightly.
Add vegetables and sauté till half cooked.
Add sprouts,soy sauce and salt.
Mix evenly.
Add spring onions and mix.
THIS MASALA CAN BE STUFF FOR DIFFERENT RECEIPES:
1. CRISPY PARATHA
Method
Make a dough with
Maida-1 cup
Salt
Egg-1
Water
Do balls and roll to thick paratha.
Spread the masala on roll.
Close and do balls.
Again roll to medium thick paratha dusting maida.
Cook on tawa both the sides with more oil till crispy.
Cook in medium flame.
This crispy paratha can be cut to 4 pieces to look like a triangle and serve.
This is best receipe to take out for a picnic.
2. SAMOZA
Method
With the same maida dough rolled,cut the circle to semi circle.
Keep the stuff in center,cover and seal the edges with water.
Fry in oil.
3. STUFFED PARATHA
Ingredients
Make a soft dough with wheat flour as for regular chappathi.
Roll to medium thick circle,keep the stuff in center and cover the ends to look like triangle.
Again roll lightly and cook on tawa both the sides.
The paratha shape can be make in square,semi circle and whatever shapes one like.
4. SPRING ROLLS
Ingredients
Maida-3 tbsp
Cornflour-3 tbsp
Salt
Egg-1
Mix altogether to a dilute dosa batter.
Make very thin dosas in a tawa.
Take a dosa,keep stuff in down edge .
Fold lightly in left and right corner.
Fold from down to top and seal the edges with egg.
Fry in oil.
SEASONAL RECEIPES-MANGO
AAM KI CUP
1.INSTANT MANGO THOKKU
Ingredients
Raw mango-1
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Salt
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
Method
Grate the mango and add salt ,chilly powder and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala mango and cook in simmer for 10 mts till it rolls lightly.
Serves with variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when needed.
2. MASALA MANGO
Ingredients
Raw mango-1
Salt and turmeric powder
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
To grind:
Ginger-small piece
Garlic-2 flakes
Cinnamon and clove-1 piece
Dry chilly-2
Method
Grate the mango and add salt and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala grinded and sauté till raw smell goes.
Add mango and cook in simmer for 10 mts till it rolls lightly.
Serves with hot plain rice,variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when in need.
3.MANGO CURRY
Ingredients
Semi riped mango-2
Dry roast and powder:
Dhaniya-2 tsp
Dry chilly-5
Fenugreek-1/4 tsp
Urad dal-1 tsp
Grated coconut-2 tbsp
Tamarind paste-1 tsp
Oil
Salt
Mustard seeds,urad dal and curry leaves for seasoning
Method
Cut the mango,use seeds too.
Boil water,add tamarind and mix.
Add mango pieces with seed and boil.
Add the powdered masala,salt and cook well.
Season the ingredients and pour in curry.
Option: can add little jaggery.
Serves with rice,roti and dosa.
4.MANGO ADAI
Ingredients
White rava-1 cup
Grated raw mango-1/2 cup
Cooked moongdal-1/4 cup
Rice flour-1/4 cup
Chopped onion-1/4 cup
Ginger greenchilly paste-1 tsp
Salt
Water
Method
Mix all the ingredients and soak for ½ an hr.
Do medium thick roti ,spread oil and cook both the sides.
5.CUSTARD MANGO
Ingredients
Mango or vanilla custard powder-3 tbsp
Milk-1/2 lt
Condensed milk-1/2 tin
Mango pulp or pieces-2 cups
Sugar-as per taste
Method
Dissolve custard powder in little milk.
Boil remaining milk.
Pour custard and mix in low flame without lumps till shiny consistency.
Add sugar,condensed milk,mango and mix for 2 mts.
Cool it ,set in cups and refrigerate it.
Chill and serve.
6. MANGO PICKLES
Ingredients:
Raw mango -1
Redchilly powder-150 gms
Salt-100 gms(rock salt-powder it)
To dry roast and powder:
Mustard seeds-10 gms
Fenugreek(methi)seeds-5 gms
Asafoetida-1 tsp
Oil-150ml
Method:
Wash and clean the mango.
Cut the mango,add salt,mix and keep in sun for 3 days.
Dry roast the mentioned ingredients each seperately and powder together.
Heat the oil ,season mustard seeds,urad dal,curryleaves,drychillies,put the powder(above)
Then add mango and saute for sometime.
Let it comes to warm heat then add chillypowder and mix.
MANGO LASSI, ,MANGO MILKSHAKES,JAM,SQUASH, ICE CREAM,GHEER,BURFI,ALVA RECEIPES ARE AVAILABLE IN RELATED LINKS.
Just cut mangoes and scoop it ?
Take one pulpy mango,cut it horizantally till the knife touches the seed.
Cut to equal half till the seed .
Just catch both the halves and twist lightly,you will get the mango like cup without seed.
Just twist otherside too and get other one cup.
Take a spoon,scoop and eat.
Can scoop the pulp out,make a cup(mango cup) and fill with fruit salads and whatever you like and make the kids enthu to eat.
1.INSTANT MANGO THOKKU
Ingredients
Raw mango-1
Chilly powder-1 tsp
Turmeric powder-1/4 tsp
Salt
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
Method
Grate the mango and add salt ,chilly powder and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala mango and cook in simmer for 10 mts till it rolls lightly.
Serves with variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when needed.
2. MASALA MANGO
Ingredients
Raw mango-1
Salt and turmeric powder
Oil-1 tbsp
Mustard seeds,urad dal and curry leaves for seasoning
To grind:
Ginger-small piece
Garlic-2 flakes
Cinnamon and clove-1 piece
Dry chilly-2
Method
Grate the mango and add salt and turmeric powder.
Allow to soak for 20 mts.
Season the ingredients in oil.
Add masala grinded and sauté till raw smell goes.
Add mango and cook in simmer for 10 mts till it rolls lightly.
Serves with hot plain rice,variety rices,curd rice,adai,rolls with chapathi.
Can keep in fridge and heat when in need.
3.MANGO CURRY
Ingredients
Semi riped mango-2
Dry roast and powder:
Dhaniya-2 tsp
Dry chilly-5
Fenugreek-1/4 tsp
Urad dal-1 tsp
Grated coconut-2 tbsp
Tamarind paste-1 tsp
Oil
Salt
Mustard seeds,urad dal and curry leaves for seasoning
Method
Cut the mango,use seeds too.
Boil water,add tamarind and mix.
Add mango pieces with seed and boil.
Add the powdered masala,salt and cook well.
Season the ingredients and pour in curry.
Option: can add little jaggery.
Serves with rice,roti and dosa.
4.MANGO ADAI
Ingredients
White rava-1 cup
Grated raw mango-1/2 cup
Cooked moongdal-1/4 cup
Rice flour-1/4 cup
Chopped onion-1/4 cup
Ginger greenchilly paste-1 tsp
Salt
Water
Method
Mix all the ingredients and soak for ½ an hr.
Do medium thick roti ,spread oil and cook both the sides.
5.CUSTARD MANGO
Ingredients
Mango or vanilla custard powder-3 tbsp
Milk-1/2 lt
Condensed milk-1/2 tin
Mango pulp or pieces-2 cups
Sugar-as per taste
Method
Dissolve custard powder in little milk.
Boil remaining milk.
Pour custard and mix in low flame without lumps till shiny consistency.
Add sugar,condensed milk,mango and mix for 2 mts.
Cool it ,set in cups and refrigerate it.
Chill and serve.
6. MANGO PICKLES
Ingredients:
Raw mango -1
Redchilly powder-150 gms
Salt-100 gms(rock salt-powder it)
To dry roast and powder:
Mustard seeds-10 gms
Fenugreek(methi)seeds-5 gms
Asafoetida-1 tsp
Oil-150ml
Method:
Wash and clean the mango.
Cut the mango,add salt,mix and keep in sun for 3 days.
Dry roast the mentioned ingredients each seperately and powder together.
Heat the oil ,season mustard seeds,urad dal,curryleaves,drychillies,put the powder(above)
Then add mango and saute for sometime.
Let it comes to warm heat then add chillypowder and mix.
MANGO LASSI, ,MANGO MILKSHAKES,JAM,SQUASH, ICE CREAM,GHEER,BURFI,ALVA RECEIPES ARE AVAILABLE IN RELATED LINKS.
CHITHIRAI KANI
WELCOME TO SRI KARA VARUDAM-(2011-2012)
PEOPLE USE TO CELEBRATE THE TAMIL NEW YEAR ON APRIL 14TH.
ON THAT DAY,MORNING PEOPLE USE TO WAKE AND OPEN THEIR EYES IN FRONT OF THE FRUITS –MEANT THAT WHOLE YEAR WILL BE FRUITFUL FOR THEM.THE TASTE OF EACH FRUIT VARIES-SOUR,SWEET,ETC AND THAT YEAR WILL BE MIXED OF EACH TASTE IN OUR LIFE.
SITHIRAI KANI SPECIAL
KANIKALIN SANGAMAM
INGREDIENTS
CHOPPED
APPLE,ORANGE , ,CHIKOO,MANGO,JACK FRUIT,BANANA, PINEAPPLE,GUAVA
GREEN GRAPES,BLACK GRAPES,POMEGRANATE
SCOOPS OF MUSK MELON and fruits u like
LEMON -1/2 NO. (colour of fruits won't change )
DATES,SUGAR CANDY(KALKANDU),HONEY,DRY FRUITS AND ELAICHI POWDER(SWEET AS PER TASTE)
CAN USE PALM CANDY(PANAGKALKANDU) INSTEAD OF WHITE SUGAR CANDY.
MIX ALL THE INGREDIENTS AND SERVE IMMEDIATELY.
CAN CHILL AND SERVE.
BENEFITS
Good nutrition is key to living a long and healthy life. Fruits is naturally low in fat, sodium, and calories. They don’t contain cholesterol, but are packed full of vitamins and minerals – the right nutrients your body needs. These nutrients include: potassium, dietary fibre, vitamin C, and folate (folic acid).
Physical and Mental Benefits of Eating Fruit
The benefits are eating fruit are numerous. Fruit is one of the healthiest and natural foods you can eat. They’re packed full of vitamins minerals and antioxidants, and they taste fantastic too. Health experts recommend that we eat at least five pieces of fruit or vegetables each day. The fruit can be dried or bottled, though to receive the most nutrition you should eat it freshly picked.
Nutritional Value
Fruit is naturally low in fat, sodium, calories and cholesterol. They are an important source of potassium, vitamin C, dietary fibre and folate (folic acid):
Potassium – this helps maintain a healthy blood pressure. Fruit that contains potassium includes bananas, prunes and oranges
Vitamin C - this is important for the growth and repair of body tissues; it is an antioxidant, which attacks potentially harmful free radicals in the body and neutralises them. Fruit that contains vitamin C includes strawberries, blackberries and grapes
Dietary fibre – this helps reduce cholesterol and the risk of developing heart disease and bowel cancer. All fruit contains dietary fibre
Folate – this helps the body form red blood cells and is very important in the first few months of pregnancy in reducing the risk of your baby developing foetal defects. Fruit that contains folate includes oranges, strawberries and melons
The following health benefits can be gained from eating five portions of fruit each day:
Lower risk of stroke and cardiovascular diseases
Lower risk of developing type 2 diabetes
Protection against certain cancers including mouth, stomach, and colon
Lower risk of coronary heart disease
Lower risk of developing kidney stones
Lower calorie intake
Mental Benefits
Fruit can also play a part in our mental health. Studies have shown that a regular intake of fruit can reduce the risk of developing panic attacks, mood swings, anxiety and depression. Chemical preservatives found in many processed foods and meat is increasingly thought to contribute to violent behaviour and poor concentration. A balanced diet that includes plenty of fruit will help our brains function better and keep us focussed and alert.
Seasonal Fruit
Eating fruit seasonally has added benefits and will ensure you get the right mix of nutrients that nature intended for us. Food that is available out of season has either been stored for a long time or flown thousands of miles to reach the supermarket shelves, and so their nutrient content is reduced by the time you eat it.
Eating the Rainbow
To gain the best possible benefits from fruit, it’s important to eat a wide range of them. Typically, fruits of a certain colour denote a certain nutrient make-up.
Red fruits, such as watermelon, for example, contain lycopene, which is thought to help prevent prostate cancer and heart disease
Green fruits, such as kiwi fruit and grapes, contain lutein and zeaxanthin, which may help protect against age-related eye disease
Blue fruit like blueberries contain anthocyanins, which may help protect the body from developing cancer
Organic Fruit
Organic fruit contains, on average, 50% more vitamins, minerals, enzymes and other micro-nutrients than non-organic fruit. You can also guarantee that you won’t be consuming any genetically modified (GM) food by eating organic food, and it’s better for wildlife and the environment too.
Whether you eat fruit for taste, or health reasons, the benefits are undisputed. Not only does fruit taste fantastic, it can help prevent a myriad of diseases, keep your brain alert and functioning normally, and even help you lose weight.
SOURCE:
http://www.fruitexpert.co.uk/PhysicalAndMentalBenefitsOfFruit.html
PEOPLE USE TO CELEBRATE THE TAMIL NEW YEAR ON APRIL 14TH.
ON THAT DAY,MORNING PEOPLE USE TO WAKE AND OPEN THEIR EYES IN FRONT OF THE FRUITS –MEANT THAT WHOLE YEAR WILL BE FRUITFUL FOR THEM.THE TASTE OF EACH FRUIT VARIES-SOUR,SWEET,ETC AND THAT YEAR WILL BE MIXED OF EACH TASTE IN OUR LIFE.
SITHIRAI KANI SPECIAL
KANIKALIN SANGAMAM
INGREDIENTS
CHOPPED
APPLE,ORANGE , ,CHIKOO,MANGO,JACK FRUIT,BANANA, PINEAPPLE,GUAVA
GREEN GRAPES,BLACK GRAPES,POMEGRANATE
SCOOPS OF MUSK MELON and fruits u like
LEMON -1/2 NO. (colour of fruits won't change )
DATES,SUGAR CANDY(KALKANDU),HONEY,DRY FRUITS AND ELAICHI POWDER(SWEET AS PER TASTE)
CAN USE PALM CANDY(PANAGKALKANDU) INSTEAD OF WHITE SUGAR CANDY.
MIX ALL THE INGREDIENTS AND SERVE IMMEDIATELY.
CAN CHILL AND SERVE.
BENEFITS
Good nutrition is key to living a long and healthy life. Fruits is naturally low in fat, sodium, and calories. They don’t contain cholesterol, but are packed full of vitamins and minerals – the right nutrients your body needs. These nutrients include: potassium, dietary fibre, vitamin C, and folate (folic acid).
Physical and Mental Benefits of Eating Fruit
The benefits are eating fruit are numerous. Fruit is one of the healthiest and natural foods you can eat. They’re packed full of vitamins minerals and antioxidants, and they taste fantastic too. Health experts recommend that we eat at least five pieces of fruit or vegetables each day. The fruit can be dried or bottled, though to receive the most nutrition you should eat it freshly picked.
Nutritional Value
Fruit is naturally low in fat, sodium, calories and cholesterol. They are an important source of potassium, vitamin C, dietary fibre and folate (folic acid):
Potassium – this helps maintain a healthy blood pressure. Fruit that contains potassium includes bananas, prunes and oranges
Vitamin C - this is important for the growth and repair of body tissues; it is an antioxidant, which attacks potentially harmful free radicals in the body and neutralises them. Fruit that contains vitamin C includes strawberries, blackberries and grapes
Dietary fibre – this helps reduce cholesterol and the risk of developing heart disease and bowel cancer. All fruit contains dietary fibre
Folate – this helps the body form red blood cells and is very important in the first few months of pregnancy in reducing the risk of your baby developing foetal defects. Fruit that contains folate includes oranges, strawberries and melons
The following health benefits can be gained from eating five portions of fruit each day:
Lower risk of stroke and cardiovascular diseases
Lower risk of developing type 2 diabetes
Protection against certain cancers including mouth, stomach, and colon
Lower risk of coronary heart disease
Lower risk of developing kidney stones
Lower calorie intake
Mental Benefits
Fruit can also play a part in our mental health. Studies have shown that a regular intake of fruit can reduce the risk of developing panic attacks, mood swings, anxiety and depression. Chemical preservatives found in many processed foods and meat is increasingly thought to contribute to violent behaviour and poor concentration. A balanced diet that includes plenty of fruit will help our brains function better and keep us focussed and alert.
Seasonal Fruit
Eating fruit seasonally has added benefits and will ensure you get the right mix of nutrients that nature intended for us. Food that is available out of season has either been stored for a long time or flown thousands of miles to reach the supermarket shelves, and so their nutrient content is reduced by the time you eat it.
Eating the Rainbow
To gain the best possible benefits from fruit, it’s important to eat a wide range of them. Typically, fruits of a certain colour denote a certain nutrient make-up.
Red fruits, such as watermelon, for example, contain lycopene, which is thought to help prevent prostate cancer and heart disease
Green fruits, such as kiwi fruit and grapes, contain lutein and zeaxanthin, which may help protect against age-related eye disease
Blue fruit like blueberries contain anthocyanins, which may help protect the body from developing cancer
Organic Fruit
Organic fruit contains, on average, 50% more vitamins, minerals, enzymes and other micro-nutrients than non-organic fruit. You can also guarantee that you won’t be consuming any genetically modified (GM) food by eating organic food, and it’s better for wildlife and the environment too.
Whether you eat fruit for taste, or health reasons, the benefits are undisputed. Not only does fruit taste fantastic, it can help prevent a myriad of diseases, keep your brain alert and functioning normally, and even help you lose weight.
SOURCE:
http://www.fruitexpert.co.uk/PhysicalAndMentalBenefitsOfFruit.html
Subscribe to:
Posts (Atom)