SWEET SOMASU

SWEET SOMASU

SOMASU

INGREDIENTS FOR OUTER COVER

All purpose flour                    - 500 gms

Salt                                          - 1/4 tsp


Warm Water                           - to knead             


INGREDIENTS FOR FILLING

Grated coconut                       - 1/4 cup 

Sooji or Rava                          - 1 cup  

Sugar                                      - 1 cup 

Cardamom powder                 - 1 tsp 

Chopped cashewnuts              - 3 tbsps

Oil or Ghee                             - 2 tbsp.

METHOD:


FOR OUTER COVER:

Mix flour and salt together and knead the dough using  warm water.

Make sure the dough is not too soft, it has to be a thick dough for crispy outer.

Cover with a damp cloth and set aside to rest for 20 minutes.


For the Filling:

Heat a frying pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, Remove and keep aside. 


In the same pan, add 1 tbsp ghee and add the sooji and roast in medium flame till it turns light golden brown,  Remove and keep aside.

Powder the sugar and mix with the roasted sooji once it turns cold add grated coconut, cardamom powder and cashew nuts to it. Now the filling is ready.

Divide the dough into small balls. Roll each ball out thin. Place 2 tbsp of mixture in the middle of each puri that has been rolled out, then seal using flour and water paste. 

Once all are done, fry on medium heat till golden brown and crispy. 

Remove from oil place it in tissue paper to absorb the excess oil.

Store it in air tight and this will last for weeks

ANCHOVIES FISH FRY OR NETHILI MEEN VARUVAL

ANCHOVIES FISH  FRY  OR NETHILI MEEN VARUVAL

ANCHOVIES 

ANCHOVIES  FRY  OR NETHILI VARUVAL

INGREDIENTS:

Anchovies fish or Nethili meen   - 1/4 kg

Ginger garlic paste                      - 1/2 tsp

Chilli powder                              - 1 tsp 

Turmeric powder                        - 1/4 tsp

Garam masala                             - 1/4 tsp

Corn flour                                   - 1 tsp

Vinegar                                       - 1/2 tsp

Curry leaves                                - 2 tsp 

Oil                                               - for frying

Method:

Mix all the ingredients together and keep in refrigerator for 1/2 an hr for good marination.
Fry in medium flame 
Fry the curry leaves at last.
Garnish with curry leaves and serve hot.

SAMBA RAVA KESARI OR BROKEN SAMBA RAVA SWEET

SAMBA  RAVA KESARI OR BROKEN SAMBA RAVA SWEET

SAMBA  RAVA KESARI 

INGREDIENTS:

Broken Samba Rava               - 1 cup

Water                                       -  3 1/2 cups

Jaggery Powdered                   - 1 1/2 cup

Cashews                                   - 1 tsp

Raisins                                     - 1 tsp

Cardamom powder                  - 1/2 tsp

Ghee                                         - 5 tbsp

METHOD:

Make syrup of jaggery with 1/2 cup water strain it to remove the impurities..keep aside..

Take a frying pan.. when hot..

Add 2 tbsp of ghee.

Then add  broken samba wheat Rava and roast  it for 5 min.

Add 3 cups of water, stir well .. see to it no lumps are formed close it  with a lid and cook in a low flame.

When  rava gets completely cooked well

Add   jaggery syrup  to the cooked rava and mix well.

Keep stirring till the sugar syrup is absorbed completely.

Add 2 tbsp ghee for more taste.

When kaseri leaves from sides put off the flame.

Take small frying pan, heat 1 tbsp ghee when hot add raisins and cashews to light golden brown colour.

Add it  to cooked rava kesari, then  add cardamom powder. Mix well..

Yummy Samba Rava Kesari is ready  to taste ...

If interested can add scraped coconut too.....

PASTA BIRYANI

PASTA BIRYANI

PASTA BIRYANI WITHOUT VEGES

INGREDIENTS:

Angel Hair Pasta   or any      - 250 gms

Onion                                     - 2 

Ginger & Garlic Paste           - 2 tsp

Green Chillies                        - 3
          
Tomato                                   - 2 

Mint Leaves                            - 5 tbsp

Coriander Leaves                   - 5 tbsp

Yogurt                                     - 3 tbsp
                       
Cloves                                      - 2 

Cinnamon Stick                    -  1 Inch

Cardamom                               - 2
             
Bay Leaf                                  - 1

Star Anise                                - 1 

Salt                                          - to taste

Oil                                           - 3 tbsp 

Ghee                                        - 2 tsp

METHOD:


I have used Angel hair pasta for this recipe.. Any type of pasta can be used ..

Cook Pasta, drain add a tsp of oil mix well this is to prevent pasta sticking and keep aside..

Take a large frying pan or chinese wok...

Heat oil when hot..

Add bay leaf,  star anise, cloves cinnamon stick and cardamom. 

Add chopped onion and green chilly, saute well   till transparent. 

Add ginger and  garlic paste, saute it until the raw smell fades. 

Add tomato saute it until it turns soft and mushy.

Add chilly powder,

Now add mint leaves, coriander leaves saute fore a min.  Add salt to taste. 

If interested can add vegetable like Carrot, French Beans, Capsicum diced and also Spring Onion..in this stage and cook till the veg cooks well.

PASTA BIRYANI WITH VEGES 

Add yogurt and mix well. Cook for 2 mins..

The gravy should be very thick by now..

Now add the cooked Pasta and mix well..

Yummy Pasta biryani is ready to taste...

People confident can cook by adding pasta to gravy and hot water directly...

LADY'S FINGER KOOTU [OR] VENDAIKAI KOOTU.

LADY'S FINGER  KOOTU [OR] VENDAIKAI KOOTU.

VENDAIKAI KOOTU

INGREDIENTS:

Lady's finger                                       - 250 gms  

Toor dal                                              - 1/2 cup

Onion                                                  - 1

Garlic Cloves                                      -  5

Tomato                                                - 2

Green chilli                                         - 2

Thick Tamarind pulp                         - 2 tbsp 

 Mustard                                              - 1/2 tsp

Fenugreek                                            - 1/2 tsp

Dried Red chilli                                    - 1

Turmeric Powder                                 - 1/2 tsp

Chilli Powder                                       - 1 tsp

Curry leaves                                         - 1 tbsp

Gingelly oil                                          - 1 tbsp

Salt                                                       - to taste

METHOD:

Cook Toor dal in cooker and keep side.

Wash and cut lady's finger into one inch long pieces.

Chop Onion, tomato, garlic and slit green chillies. Keep aside..

Take a frying pan..

Add the gingelly oil. When hot...

Add the mustard and fenugreek seeds. when it splutter ..

Add the dry red chillies and curry leaves. 

Then add the chopped onion and saute well, 

Add garlic and turmeric powder. Saute well till onion  turns transparent 

Add the tomatoes and salt, saute till it turns mushy.

Add the sliced lady's finger and saute for 5 minutes. 

Add the chilly powder and tamarind pulp. Cover the pan and let cook for 2 min.

Add  cooked toor dal and mix well and allow to boil well.....

Tasty lady's finger kootu is ready to taste..

Goes well with Rice and Chapati...

JAANGRI

JAANGRI

Hi friends!! Iam happy to announce...  its my 175th post in this blog ... I am sharing my happiness with you all by giving a sweet recipe... One of the familiar sweets in Southern part of India....Its my Son's favorite sweet and of course mine too...

JAANGRI

INGREDIENTS:

Urad dal                                           – 1 cup

Rice flour                                         – 1 tbsp

Food Color [sunset orange]            –  3 drops

Oil                                                    –  for deep  frying

Sugar                                               – 2 cups

Rose essence                                    – 4 drops

Lemon juice                                     – 1 tbsp


METHOD:

Heat sugar in a pan along with water to immerse the sugar.

Make a syrup and add  rose essence. 

Add lemon juice if desired to stop crystallizing of sugar. Keep aside..

Soak Urad dal in water for 2 hours.

Drain the water and grind urad dal to a fine paste.

Add the rice flour along with food color, grind it for a few times till it is mixes equally.

The consistency of the batter thick.. when dropped in water it should float. 

Pour the batter into Ziploc bag and make  a small hole in it.

Take a frying pan.. 

Add oil and when hot. 

Squeeze  the jangiri batter in oil making jaangri shape..

Fry  jangiri on both sides.

Remove from oil and  immerse it in sugar pan for  3 minutes.

YUMMY sweeeeet Jaangri is ready to taste.........

DAHI VADA [OR] THAYIR VADAI

DAHI VADA [OR] THAYIR VADAI

THAYIR VADAI

INGREDIENTS:

Urad dal                                            - 1 cup

Rice                                                   - 2 tsp

Ginger                                               - 2 tsp

Peppercorns                                      - 1 tsp

Cumin                                                - 1/2 tsp

Asafoetida                                         - 1 tsp

Curry leaves                                       - 2 tbsp

Salt                                                    - to taste

Oil                                                     - for deep frying.


To temper

Oil                                                      - 1 tsp

Mustard seeds                                    - 1/4 tsp

Urad dal                                             -  1/2 tsp

Ginger                                                -  2 tsp

Green chillies                                      -  2 

Asafoetida                                          -  1/4 tsp

METHOD:

Soak urad dal for 1-2 hrs and grind it to a smooth fluffy paste. 

Add Peppercorn, cumin seeds, chopped ginger, curry leaves, asafoetida, salt and 2 tsp rice flour and mix well.

Take a frying pan.. Heat oil for deep frying..

Wet your  palm with water ,take a lemon size ball and flatten it slightly and make a hole in center using  your index finger and drop gently in the hot oil.

Fry in medium flame until light golden brown on both sides.

In a wide bowl take some hot water and add little salt, mix well and keep aside.

Now transfer the hot fried vadas to the Hot Water and soak it for 15 minutes.

Heat  oil in a separate pan when hot..

Add urad dal and mustard seeds when splutter..

Add green chillies chopped ginger  asafoetida  and 1 tsp of salt

Take a bowl add tempered curd... good to keep curd little watery 

Add the soaked vadais ..and with

Garnish with coriander leaves..

Serve the soaked vadas  after 10 minutes ..

Just before serving add  shredded carrots or kaara boondi on top its optional...