SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd                       -  1 

Mustard                               -  1/4 tsp

Channa Dhal                      -  1/2 tsp

Big Onion                           -  1

Green Chili                         -  2

Red Chili                             -  2

Curry Leaves                       -  1 sprig

Grated coconut                   - 2 tsp

Oil                                       -  1 tsp

Salt                                      -  to taste


METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When  splutters.. add curry leaves..

Add chopped onion, green chilli and  saute  till the onion turns transparent . 

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix  well. 

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut  saute for 2 mins ..

Bottle gourd poriyal is ready to taste... 

Goes well with rice ...

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion                                      - 1 

Shredded Cabbage                 - 1 Cup 

Carrots julienned                   - 1 Cup 

Capcicum julienned               - 1 

Mushroom julienned              - 1/4 cup

Bean Sprouts                          - 1/2 Cup 

Ginger minced                        - 1 tsp

Garlic minced                         - 1 tsp

Sesame Oil                             - 2 tbsp

Soya Sauce                             - 2 tbsp

Chilly powder                         - 1 tsp

Salt                                         - to taste

Canola oil                              - for deep frying

Spring Roll Sheets                - 1 Packet 


METHOD:


Take a frying pan ... heat the oil 

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on  tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

COCONUT LADDU

COCONUT LADDU

INGREDIENTS:


Grated Coconut                - 1 cup 

Condensed milk                - 1 cup

Milk Powder                     - 1 cup

Cardamom powder           - 1tsp

Almond sliced                   - for garnishing


METHOD:


Save 1/4 cup of grated coconut separately.

Take a frying pan .. heat it..

Add remaining coconut with condensed milk and milk powder and stir continuously.

Cook in low flame for 5 mins.

Add cardamom powder mix it well.

Then switch off the flame and leave it to cool.

Once cool make small balls. 

Place the remaining coconut in a plate and just roll on laddus over it.

Yummy Coconut Laddu is ready taste..

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.