MEDU VADAI
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| MEDU VADAI |
Ingredients:
Urad dhal - 1 cup
Raw rice - 1 1/2 tbsp
Onion - 1/4 cup
Green chili - 2
Ginger - 1/2 tsp
Black pepper - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 tbsp
Cilantro - 2 tbsp
Salt - to taste
METHOD:
Wash the urad dhal and rice and soak in water for 2 hours.
Using blender grind to smooth thick fluffy batter.
Transfer it to a bowl,
Add chopped onion, green chili, ginger, curry leaves and cilantro mix well.
Add pepper, cumin seeds and salt
Heat oil in a frying pan.
Wet your palm a take a lemon size batter place this in palm and flatten it slightly and make a hole in center.
Slowly drop it in hot oil and deep fry until golden brown on both sides.
Yummy medu vadai is ready to taste.
Serve it with Chutney..
POORI AND POTATO MASAL .
POORI
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| POORI |
INGREDIENTS FOR POORI:
Wheat flour - 1 cup
All purpose flour - 1/2 cup
Baking soda - a pinch
Salt - to taste
Water - for kneading
METHOD:
Mix the wheat flour , all purpose flour ,baking soda and salt.
Add water little by little and make a stiff dough.this dough must be thicker than chapathi dough.
Make small round like chapathi it should be little thicker than chapathi.
Deep fry pooris in hot oil.
Slightly press the poori with the back of the skimming spoon it will help the pooris to puff up.
Once the poori turns golden brown remove it and place it on kitchen tissue to strain the excess oil.
Serve hot with potato masala
POTATO MASAL
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| POTATO MASAL FOR PURI |
INGREDIENTS
Potato – 3
Onion – 1
Green chiles – 3
Ginger – 1/2 tsp
Turmeric powder – 1/2 tsp
Mustard seeds – 1 tsp
Urad dal – 1/2 tsp
Bengal gram dal – 1 tsp
Curry leaves – 2 tsp
Coriander leaves – 2 tsp
Oil – 2 tsp
Salt – to taste
METHOD
Peel off the potatoes and cut in to small cubes.
Chop onion, ginger and green chilies and keep aside.
Pressure cook the potatoes and chopped onion for 3 whistles switch off mash well.
Add turmeric powder and salt to the mashed potatoes.Mix it well.
Take a frying pan add oil to it when hot.
Add Mustard seeds, Urad dal and Bengal gram dal. when splutters.
Add green chilies, ginger and curry leaves.saute for a minute.
Add mashed potatoes and onion mix to the pan.
Saute this for 5 minutes.
Garnish with coriander leaves.
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| Puri and Masal |
Serve hot with Puri.
CABBAGE AND PANEER BREAD ROLLS
INGREDIENTS:
Bread Slices - 10
Cabbage - 3/4 cup
Mint Leaves - 2 tbsp
Paneer - 1/4 cup
Red Chili Powder - 1/2 tsp
Black Pepper Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - to taste
Oil - for deep frying
All Purpose Flour - 1 tbsp
METHOD:
Cut off the sides of bread slices. set aside.
Shred Cabbage, Crumble paneer and Chop Mint leaves ..set aside..
Add water to all purpose flour and make a thick paste to use for sealing.
Add to shredded cabbage, paneer, mint leaves salt, black pepper powder, coriander powder,red chilli powder, garam masala and mix well.
Place one spoon of this mixture on the bread and roll it.
Apply the sealing paste on the edges and close it tight.
Repeat these steps for all the bread slices. and set aside.
Deep fry these rolls in the oil until they turn into golden brown color.
Yummy cabbage and paneer bread rolls is ready to taste...
Serve it with chilli sauce........
MY CROCHET WORK AFTER A LONG GAP......
Given a long rest for my crochet works, thought of making something that satisfy myself..... My favorite yellow color yarn in my treasure box invited me to do something to boost myself ....... Got an idea of doing a doily of my own ....... may be a easy doily but satisfied me very much on seeing the finished product.... Actually I would call this as a doily with leftover yarn....... hahaha..... may be funny to hear but its true, I don't have any more green yarn. Thats the reason this doily turned to be soooo small.......
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| Flower doily |
NELLAI SPECIAL ULUNDHU SAADAM OR URAD RICE
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| ULUNDHU SAADAM |
INGREDIENTS:
Parboiled Rice - 1 cup
Black Urad Dal - 1/2 cup
Grated coconut - 1/4 cup
Garlic Cloves - 20
Cumin Seeds - 1 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Gingelly Oil - 1 tbsp
Salt - to taste
Water - 4 cups
METHOD:
Take Kadai dry roast the urad dal for 5 minutes till it gives out nice aroma.
Add rice to it and wash and soak for 45 mins.
Take pressure cooker. Add oil to it..
When hot add fenugreek Cumin seeds and garlic.
Saute till garlic turns golden brown color.
Then add grated Coconut and saute for 2 more minutes.
Now add Rice and dal and saute for a minute...Add water to it.
Pressure cook for 3 whistle in medium flame.
Yummy ulundHu saadam it ready....Serve it with spicy Ellu Tuvayal..
SINGAPORE FRIED ICE-CREAM BALLS
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| FRIED ICE-CREAM BALLS |
INGREDIENTS:
Vanilla or Mango ice-cream - 1 litre
All purpose flour - 1 cup
Egg - 1
Milk - 1/4 cup
Breadcrumbs - 1/2 cup
Desiccated coconut - 1/2 cup
Oil - For deep-frying
METHOD:
MAKING OF ICE-CREAM BALLS:
Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and keep in freezer until hard.
Make a batter out of all purpose flour egg and milk. Set aside.
Mix desiccated coconut and breadcrumbs together in a bowl.
Take the balls from freezer
Take one ball at a time..Dip the ball in batter first...
Now coat it firmly with desiccated coconut and breadcrumbs.
Place the coated ice-cream back in the freezer to harden.
When the ice-cream is hard repeat the coating process, to give a firm shell.
Freeze the ice-cream balls until ready to serve.
TO FRY ICE-CREAM BALLS:
Take a deep frying pan.
Add oil for deep frying..
Place the balls one at a time, into deep hot oil.
Fry the balls for about 30 seconds, until golden brown.
Absorb any excess oil with paper towel.
Yummy fried ice-cream is ready to taste.
MUNTHIRI KOTHU
Its a famous authentic snacks of south Tamilnadu......even though we are Chennai based for many years now we like our traditional dishes of Thirunelveli..... nothing can be compared to those authentic dishes of our native..... One such dish is Munthiri kothu which means Grapes bunch .... when my mom makes it balls will be seen joined with .... but I have made it separate as I feel this is easy to store and also easy to eat....
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| MUNTHIRI KOTHU |
INGREDIENTS:
Moong dal [pachaipayiru] - 2 cups
Palm Sugar [ Karuppatti ] - 1/2 cup
Grated coconut - 1/2 cup
Raw rice flour - 1 cup
Turmeric powder - 1/2 tsp
METHOD:
Dry roast moong dal well. Powder it.
Add 2 cups of water to the palm sugar or karuppatti and make syrup till it is dissolved. Cool it.
Mix moong dal powder, coconut and syrup well.
Make small balls and let it dry for a 5 hrs.
Make batter with rice flour and turmeric powder.
Dip the balls in the batter and deep-fry them.
Cool it and store in air tight container..
Tasty authentic snack with evening tea..........
