RAVA ROTI (Kugan )

RAVA ROTI

Ingredients:

1 cup Rava
1/4 cup Curds
1/2 Onion, chopped thinly
2-3 tbsp Grated Coconut, 
2-3 tbsp Grated Carrots 
2-3 strands Coriander leaves, chopped
1.5 tsp cumin
1-2 Green chillies,chopped
Salt as per taste
1-2 tsp Oil

Method:

Mix all the ingredients except oil in a mixing bowl. The batter should
be thicker than the usual dosa batter.

Take a non-stick pan and grease it with a few drops of oil.
Pour a handful of the batter on the pan and spread it into a circle
with the help of you hands.

Cook on stove with medium heat. Cook on both sides.
Remove from pan and serve hot with coconut chutney or any other side
dish of your choice.

Note: To make the next roti, hold the backside of the pan under cold
running water for a few seconds or until it cools down. Proceed with
making the next roti.

LUNCH SPREAD (Kugan )

LUNCH  SPREAD  (Kugan )

Eggless Fruit Cake (Madhu )

Eggless Fruit Cake

Preparation Time - 10 mins
Baking Time - 180 degree for 15 - 18 mins

Ingredients 

For the dry ingredients :

All purpose flour / Maida - 1 cup
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Spice powder (Clove, Cinnamon, Nutmeg) - 1/2 tsp*

For the Fruit Mix

Black and Golden Raisins, Cranberries, Cashews, Walnuts, Currants, Tutti fruity, Apricot,- 1 cup
Brown Sugar/ Demerara Sugar - 1/2 cup
Baking Soda - 1/2 tsp
Butter - 3/4 tbsp
Water - 3/4 cup
Mixed Fruit Jam - 2 tsps

For mixing the cake batter:

Curds/ Yogurts - 3tsp
Milk as required if the batter gets thick
Potatoes - 1/2 cup

Method to prepare:

The Fruit Mix

In a thick bottom pan, take sugar add water and bring to boil. Once it melts, add all the chopped fruits and nuts. Bring to boil and simmer for 10 mins. If the water evaporates completely go ahead add little more to make it liquid. Once the syrup is cooled, add the soda.

The Potatoes:

Pressure Cook the potatoes and mash after removing the skin. You may microwave it but pressure cooking it makes more soft and has water content. Keep this aside.

The dry ingredients:

Shift the flour along with the baking powder, soda and spice powder.

The baking tin

Grease the baking tin with butter and dust it well. Pre-heat the oven at 185 degree C

Getting the batter ready:

In a bowl, take the flour and add the mashed potatoes. Mix well. Then add the yogurt, whisk well.

Next add the fruit mix and combine everything together.

If it is not in dropping consistency, add some milk as required.

Pour into the greased tins and bake at 185 degrees C for 15 mins. Check at 11th minute for doneness by inserting a toothpick or sharp knife. If it comes out clean, it means done. 

It gets done by 14th minute. if you want your cake to be little more brown, bake for couple of minutes but keep an eye and not let it burnt.

*For making the Spice powder (Clove, Cinnamon, Nutmeg). roast the spices separately and grind them in those small mixer jars. 

Eggless fruit cakes are ready.

இண்டெர் நெட்டுல எந்த புண்ணியவானோ ( புண்யவதியோ ) போட்டிருந்த ரெசிப்பி. எங்க வீட்டுலேயும் இது போல செய்வாங்க. ஆனா எப்ப்டி செய்வாங்கன்னு தெரியாது. சாப்பிடும்போது ஜோரா இருக்கும். நமக்கு அது போதும் என்று விட்டு விட்டேன். 

இருந்தாலும் கிறிஸ்துமஸ் அன்னைக்கு ஒரு கேக் பத்தி எழுதலை என்று எல்லோரும் "கேக்"கும்படி வைக்க வேண்டாம் என்பதால் இந்த போஸ்ட். 

PATCHA PAYIR URUNDAI (Kugan )

PATCHA PAYIR URUNDAI

Ingredients:

1 cup green moong dal
A pinch of salt

½ cup lightly roasted grated coconut
3 tbs sugar or little more
¼ tsp cardamom powder

Outer Covering:
1 cup all purpose flour
2 tbs rice flour
A pinch of salt
A pinch of turmeric powder
A pinch of baking powder
Enough water

Oil for deep frying

Method:
Soak the moong dal for about 2 to 3 hours.
Now boil the moong dal with a pinch of salt in little water.
Do not over cook the moong dal. Drain excess water if any.

When the cooked dal is slightly cooled, add in the coconut,
sugar and the cardamom powder. Mash up the ingredients coarsely.
Now form lime sized balls and keep aside.

In a bowl, take the ingredients for the outer covering.
Add enough water and and make the batter.
The batter should be like the idli consistency, without lumps.

Heat oil in a wok, dip each of the moong dal ball in the batter.
Deep fry, till it is golden in colour.
Remove to a kitchen towel, and serve.

Golden Santa Bread (NOV)

Golden Santa Bread 

Ingredients
--- 4 to 4-1/2 cups bread flour
--- 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
--- 2 packages (1/4 ounce each) active dry yeast
--- 1-1/2 teaspoons salt
--- 1/2 cup milk
--- 1/4 cup water
--- 1/4 cup butter, cubed
--- 2 eggs
--- 2 raisins
--- 2 egg yolks
--- 2 to 3 drops red food coloring

●► Directions
--- In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Beat in the eggs until smooth. Stir in enough remaining flour to form a stiff dough.
--- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
--- Punch dough down. Turn onto a lightly floured surface; divide into two portions, one slightly larger than the other.
--- Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.
--- Divide the smaller portion in half. Shape and flatten one half into a beard. Using scissors or a pizza cutter, cut into strips to within 1 in. of top. Position on Santa's face; twist and curl strips if desired.
--- Use the remaining dough for the mustache, nose, hat pom-pom and brim. Shape a portion of dough into a mustache; flatten and cut the ends into small strips with scissors. Place above beard. Place a small ball above mustache for nose. Fold tip of hat over and add another ball for pom-pom. Roll out a narrow piece of dough to create a hat brim; position under hat.
--- With a scissors, cut two slits for eyes; insert raisins into slits. In separate small bowls, beat egg each yolk. Add red food coloring to one yolk; carefully brush over hat, nose and cheeks. Brush plain yolk over remaining dough.
--- Cover loosely with foil. Bake at 350° for 15 minutes. Uncover; bake 10-12 minutes longer or until golden brown. Cool on a wire rack. Yield: 1 loaf.

Text Copyright by : tasteofhome

LEMON CAKE (Kugan )

LEMON CAKE (Kugan )

O.K frienz, a nice cool cake to try for Christmas.

LEMON CAKE

Ingredients:

100 grms butter
185 grms caster sugar
1 tsp vanilla essence
2 tsp of lemon zest
2 tbs flax seed meal, mixed with 6 tbs water
200 grms self – rising flour
½ cup of milk


LEMON GLAZE:
Ingredients:
1 cup icing sugar
¼ cup softend butter
2 tsp lemon juice
2 tbs milk

Method:
Preheat the oven to 180 degrees C.
Grease a cake tin, dust with flour and keep aside.

Cream the butter and caster sugar.
Add in the vanilla and the lemon zest and cream again.
Now add in the flaxseed mixture and beat until combined.

Add flour and milk alternately and stir well after each addition.
You should not over mix at this stage.
Pour into the greased cake tin and bake for about 25 to 30 minutes.
Test the cake with a toothpick. Remove and cool on a wire rack.

Now beat all the ingredients for the lemon glaze.
Pour it over the cooled cake.
Cut into slices and enjoy.

RICH CURRY (Kugan )

RICH CURRY (Kugan )

Dear frienzs, this curry goes well with any plain ghee rice or pulaos.
Try this for Christmas. Meerra.

RICH CURRY

Ingredients:

25 grms cashew nuts
25 grms almonds
25 grms walnuts
All soaked and ground to paste

5 red chillies soaked and ground to paste
5 pips garlic, ground to paste
1 ½ inches ginger , ground to paste

3 tomatoes, blanch , puree and keep aside
2 big onions, 3 tsp butter
Sauté and grind to a paste

For marination:
¾ cups of curds
1 tsp chillie powder
¼ tsp turmeric powder
The ground , cashew, almond walnut paste
¼ cup cubed panner
1 ½ cups of mixed vege, carrots, French beans, peas,
capsicum, cauliflower,
All cut into equal bite sizes.
Salt to taste
Mix well and keep aside for 1 hour.

2 tbs oil
2 tbs butter
2 cardamom pods
2 cinnamon sticks
2 cloves
½ tsp cumin
2 bay leaves

1 tsp coriander powder

2 tbs cream
1 tsp kasuri methi

Method:
Heat a wok with the butter and oil.
Add in the cardamom, cinnamon, cloves, cumin and bay leaves.
Now add in the ground onion paste and keep sautéing till it
becomes deep brown in colour.
Add in the ginger and garlic paste and sauté for 2 more minutes.

Now add in the ground chillie paste sauté till the raw smell goes.
Add in the coriander powder and sauté for a minute.
Add in the pureed tomatoes and salt, let it boil over a
medium heat.
Add in the marinated vegetables, and required amount of water.
Cover and cook till the vegetables are cooked.

Finally add in the cream, mix well and sprinkle crushed
kasuri methi and switch off stove.
Keep it covered for 5 minutes for the methi flavor to infuse.
Serve with plain ghee rice.

Authentic Sura puttu: (Nithisri )

Authentic Sura puttu:

Here is how it is done
Method: 
1/2 kg Sura(Shark)
Turmeric powder - 1tsp
pepper powder - 2 tsp
Salt
Green chillies - 4
Garlic pods - 8
Ginger - Big piece
Onion - 1
Egg - 1

To temper:
Mustard seeds 
Curry leaves
urad dhal

Method:
1) Heat water in a pan when it is hot, wash the sura with clean water and put it into the hot water. Allow the hot water to form bubbles, the color of the water needs to turn white that is when you should remove the Sura
2) Remove and keep aside to cool down
3) Take a bowl, mix turmeric powder, pepper powder and salt with your hand. Tear the shark into small pieces and mix it along with the spice mix.
4) Now heat oil in a kadai, add the tempering ingredients, followed by finely chopped garlic, ginger and green chillies. 
5) Add the onion and when the onion turns pink to brown, add in the Sura(mixed with spices)
6) Allow sura puttu to cook for a while - say 10 mins.
7) Break open a egg and beat it in a bowl.
8) Pour the egg into the sura puttu and give it a nice stir.
9)Once the egg cooks along with Sura puttu, add some coriander leaves and serve hot with Rasam rice or any gravy of your choice.

Babycorn fingers: (Dev )

Babycorn fingers:

1. Slit the babycorn if thick and long. Else leave it whole. 
2. Cook the babycorn in salted water until 80% done. Drain and keep aside.
3. To the babycorn add- chilly pwd, turmeric pwd, salt, gin-gar paste, garam masala, lemon juice. Mix well and set aside for 10 mins.
4. Mix together equal qty of rice flour and rava in a plate.
5. Now take the babycorn and roll it in the semolina mix and shallow fry till nice and brown.

Done!!! 
Eat as such or wrap it in a chapathi with some green chutney and onion slices and make it a meal. 

Cranberry chutney (Priyasri )

Cranberry chutney

Hello All,

I tried cranberry chutney yday.. for having with dosai.. Cranberry i think is tamarind in pink color.. pulippu ennnavo tamarind ku equal a irunduchu, with pinkish color... I found it good only but my husband didnt like it (of course, amma panra dishes tavara veru edhu pannalum it will be pushed to doubtful or dislike q  )
Here is what i tried (from vah reh vah)

add oil, cumin, ginger and garlic chopped n saute.. add green chillies, cranberries and keep sauteing till soft. Athuku apparam add cilantro, salt, jaggery and blend it nicely. Add talippu items.

And enjoy!!

Tomato Kootu: (Dev )

Tomato Kootu:

Grind to a paste- Coriander seeds - 2 tsp
Cumin seeds - 3/4 tsp
Garlic - 2 cloves
Red chilli - 3
Grated Coconut - 1 tbsp
Cloves - 2
Cinnamon - 1" piece 
Turmeric pwd-1/4 tsp
salt

Heat oil and splutter mustard and curry leaves. 
Add 1 big onion chopped and saute until translucent. Highly recommend using pearl onions if available.
Now add 3 medium tomatoes and saute until it starts to breakup.
Add the ground paste, lil water(not too much. U r looking for thick kootu consistency) and let it simmer for 10 mins.
Garnish with coriander leaves and serve with rice or chapathis. Goes well with curd rice too.
Yummy!!!

GRAPEFRUIT (P.S )

If any one likes Grapefruit try this .


Minutes to Prepare: 5

Minutes to Cook: 15

Number of Servings: 2



Ingredients

1 grapefruit
1 teaspoon honey
2 teaspoons shelled and finely chopped pistachios



Tips


Try this for an afternoon snack or after-dinner treat.



Directions

Preheat oven to 325 degrees.

Slice the grapefruit in half. 
If your grapefruits are tipping over, use a knife to remove a thin layer from the bottom, taking care not to expose the flesh. 
Use a paring knife to separate the grapefruit segments (optional). Run the knife between the inner flesh and the white pith between the flesh and rind. 
The grapefruit halves on a baking sheet and top with the honey and chopped pistachios. 
Bake for 15 minutes.

Serve warm.

SWEET POTATO FRY (kugan )

SWEET POTATO FRY (kugan )

A simple sweet potato fry dish. Try it out very tasty.
Kugan


SWEET POTATO FRY

Ingredients:

1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal

1 pinch of asafetida powder
1 sprig of curry leaves
1 pinch of turmeric powder
1 tsp red chillie powder

2 sweet potatoes , peeled and cut into small cubes
Salt to taste
Sprinkle of water
½ tsp curry powder

Method:
Heat oil in a non- stick wok, add in the mustard, cumin and urad dal.
Let them splutter and turn a bit golden.
Add in the asafetida, curry leaves, turmeric and chillie powders.
Stir and mix well.

Now add in the cubed sweet potatoes, salt to taste.
Stir fry for a minute, now sprinkle water, cover and cook on low heat.
Stir and allow to cook for about 5 minutes.
Cook until soft but not mushy. Add in the curry powder.

Stir fry nicely and remove. Serve with rice or roti.

SOFT TOFU WITH MUSHROOM (Kugan )

SOFT TOFU WITH MUSHROOM

Ingredients:

2 tbs vegetable oil
3 pips of garlic minced
3 shallots sliced
3 red chillies sliced finely
10 button mushrooms sliced
1 to 2 tbs light soy sauce

1 packet silken tofu cut into 1 ½ inch cubes. Drain the excess liquid.
2 to 3 tbs vegetarian oyster sauce
1 tsp sesame oil
2 spring onions sliced finely.

Method:

Heat the oil in a non-stick wok.
Add in the garlic and sauté for a minute, add in the sliced shallots.
Sauté again well, now add in the sliced red chillies.
Stir fry well, add in the sliced mushrooms, stir fry well.
Add in the light soy sauce and stir fry.

Now add in the soft tofu and the oyster sauce.
Mix well, see that you do not break the tofu in the process.
Cook until the tofu is heated through.
Add in the sesame oil and spring onions.
Remove and serve immediately with rice.


This is how the soft tofu looks like:

PEANUT SESAME PODI (Kugan )

PEANUT SESAME PODI

Ingredients:
1 cup peanuts
¼ cup white sesame seeds
6 red chillies (more if you like hot )
2 garlic pips
1 tsp tamarind paste
1 pinch of asafetida powder
Salt to taste

¼ cup dry coconut (optional )
2 tsp channa dal (optional )

Method:

Dry roast peanuts , remove the skin.
Dry roast the sesame seeds. 
Also dry roast channa dal if using.

Dry roast the garlic and the red chillies, let it cool.
Once all the ingredients are cool enough to handle,
Grind them to a little coarse powder.
Goes well with dosa, idli or steaming white rice with some ghee.

BEAN SPROUTS AND TOFU FRY (Kugan)

BEAN SPROUTS AND TOFU FRY (Kugan )

Here is the simple bean sprouts and tofu recipe.
Try it out, Kugan

BEAN SPROUTS AND TOFU FRY

Ingredients:

2 tsp oil
2 pips garlic minced
3 shallots sliced
1 fresh red chillie sliced
6 fried tofu puffs cut into 2 pieces

500 grms bean sprouts
200 grms chives cut into 4 cm in length
1 tsp or little more light soy sauce
1 tsp or more vegetarian oyster sauce

Salt to taste (optional )
Few drops of sesame oil

Method:
Heat the oil in a non-stick wok, sauté the garlic and onions.
Add in the tofu and chillies and cook for a minute.

Add in the bean sprouts and the chives.
Toss every thing well. Add in the soy and oyster sauces.
Check seasoning, the bean sprouts should be crunchy.

Add few drops of sesame oil, mix well .
Remove and serve hot.

KADALAI MAVOO CHUTNEY (Selviem )

KADALAI  MAVOO  CHUTNEY  (Selviem  )

make kadalai maavu chutney (bombay chutney) like this

onion big -- 1 thinly sliced
green chilly - 3 slit
tomato - i medium size, chopped
carrot - 1 small , finely chopped
turmeric powder - 1/4 tsp
salt - reqd
besan - 1 1/2 tblsp
coriander leaves

grinding:
=====
coconut - 4 tblsp
ginger - 1"

grind this like chutney.

tadka:
====

oil - 2 tsp
rai - 1tsp
urad dhal - 1 tsp

in a kadai, add oil, then add tadka items, then add sliced onions fry for 2 to 3 mins. then add green chilly. 
after a minute, add tomato just stir it for 2 mins, when it is slightly cooked add carrots, fry for 2 mins, then add turmeric powder,
salt and 1 cup of water cover and cook till carrot is 3/4th done. then add coconut paste allow it to boil for 5 mins, then make a batter 
with besan without any lumps, add to the gravy and stir, after one boil, garnish with coriander leaves and serve.

instead of besan we can grind coconut with pottukadalai. this is also good. 

this curry will goes well with puri, chapathi, idli and dosa.