RIBBON PAKODA

RIBBON PAKODA

RIBBON PAKODA

INGREDIENTS:


Rice flour                         - 2 cups

Besan flour                      - 1 cup 

Butter                               - 1 tbsp

Hing                                - 1/4 tsp

Chilly powder                  - 1 tbsp

Salt                                  - to taste 

Oil                                   - for deep frying 


METHOD:


Take a wide bowl sieve together besan flour,rice flour chilly powder,hing powder and salt. 

Make a dough by adding sufficient water as we do for Murukku..

Grease the murukku press well with oil.. Add ribbon pakoda plate to it..

Heat oil in a frying pan.

When  hot and take portions of dough and pass through the murukku press directly on the oil.

Drain the murukku and place on a tissue paper to absorb the excess oil.

when it is completely cooled  store in an airtight container.

Yummy karakara morumoru Ribbon pakoda is ready to taste..

This will last for weeks if stored properly.

ADA PRADHAMAN

ADA PRADHAMAN 

ADA PRADHAMAN

INGREDIENTS:


Readymade Ada                - 250 gms

Jaggery                             - 400 gms

Thick Coconut Milk         - 1 cup

Coconut Milk                    - 5 cups

Dry Ginger Powder           - 1/2 tsp

Cardamom Powder           - 1 tsp

Ghee                                  - 3 tbsps

Cashew Nuts                     - handful

Raisins                              - handful

Coconut pieces                 - 4 tbsp

Ghee                                 - 2 Tbsp


METHOD:

Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.

Wash  soak Ada in warm water for 30 minutes and strain well.

Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.


Dissolve jaggery in water strain the impurities and make a syrup.

Take a  heavy bottomed pan.

Add 3 cups of thin coconut milk and heat it.

When it boils,add the roasted ada.

Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.

Add the remaining 2 cups of thin coconut milk and dry ginger powder.

Cook in a medium flame till it reaches the right consistency simmer  the flame,

Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.


Garnish with fried coconut pieces,cashew nuts and raisins.

Yummy Ada Pradhaman is ready to taste..

Serve warm or chilled.

TASTY SPICY DIAMONDS

TASTY SPICY DIAMONDS
 

TASTY SPICY DIAMONDS

INGREDIENTS

All purpose flour         - 1 1/2 cups

Warm oil                      - 1/4 cup

Salt                               - to taste

FOR GRINDING:

Green chillies               - 2 

Ginger                          - 1 inch 

Garlic cloves                - 5 

Oil                                - to deep frying

METHOD:

Grind green chillies,ginger and garlic cloves to a smooth paste.

Add 1/4 cup of water to ground mixture and .Strain completely.

Take a bowl, add the all purpose flour, warm oil , salt and strained water of ground masala. Mix well to make it crumble.

Add enough water and make a thick dough.

Knead well for few minutes and keep covered for 15 mins.

Make 6 even balls out of the dough and roll chapathi dusting with maida.

Make thin chapatis  and cut them into diamonds using a samosa cutter.

Take a frying pan and heat the oil for deep frying. 

Take the cut diamonds and drop in oil. 

Turn every now and then. 

Deep fry till the bubbles cease.

Deep fry them in batches.

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

Store in an airtight container after it cools down completely.

This will last for weeks if stored properly.

Tasty Spicy Diamonds is a good snacks for evening Tea especially rainy days.

PAKODA CURRY OR PAKODA KUZHAMBU

PAKODA KUZHAMBU

Friends check the link for making Pakoda [ just click on Pakoda to get the recipe]or can use the one we get in shops...

INGREDIENTS FOR KUZHAMBU:


Onion                         - 1

Tomato                      - 2

Garlic cloves              - 3

Green chilly               - 2

Red chilly powder      - 1 tsp

Coriander powder      - 2 tsp

Turmeric powder       - 1/4 tsp

Curry leaves               - 2 sprigs

Cilantro                      - 2 tbsp

Fennel seeds               - 1/4 tsp

Clove s                        - 2

Cinnamon                   - 1' stick

Bay leaf                       - 1

Salt                              - to taste

Oil                                - 2 tbsp

FOR GRINDING:

Coconut                       - 1/4 cup

Fennel seeds                - 1/2 tsp

Poppy seeds                 - 1/2 tsp

Pottu kadalai               - 1 tsp


METHOD FOR GRAVY:

Grind fennel seeds, poppy seeds, coconut, and pottukadalai to a fine paste with enough water. Set aside.

Take a frying pan heat oil, then

Add Fennel seeds Cloves,Cinnamon and Bay leaf  for tempering.

Then add  garlic cloves, green chillies, curry leaves and saute well.

Add chopped onions and saute till it turns transparent.

Add the tomatoes and saute well till they turn mushy.

Now add the ground coconut masala and saute for 2 mins.

Add turmeric powder, coriander powder, red chilly powder and saute till the raw smell fades.

Add 5 cups of water, and salt to taste. Close with lid and cook for 7 more minutes.

The gravy should be watery so add more water if required.

Once the oil is separated from the gravy, add the pakodas. Do not stir.

Bring the gravy to boil once and then remove from heat.

Garnish with coriander leaves.


Goes well with Rice and Chapati.

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.....