VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

VELLA SEEDAI [or] INIPPU SEEDAI

INGREDIENTS:

Rice flour                        - 1 cup

Urad dhal flour               - 1 tbsp

Sesame seeds                   - 1/2 tsp

Jaggery                            - 1 cup

Grated coconut                - 2 tbsp

Cardamom powder          - 1/4 tsp

Oil                                    - for deep frying


METHOD:

Dry roast the urad dhal and make a silken powder. 

Dry roast the rice flour well. 


Dissolve jaggery with 1/4 cup of water and strain the impurities ..

Allow it boil and  No need to check for any consistency

Allow to cool and filter out the impurities

Mix Rice flour, urad dal flour, sesame seeds, cardamom powder and grated coconut. 

Now add the jaggery syrup and knead to a  dough by adding enough water if needed.

Make small balls but bigger than usual seedai

Leave it for 30 mins.


Heat the oil and deep fry until golden brown in medium flame.

Place it in tissue paper to absorb excess oil and allow it to cool.

Yummy tasty Vella seedai or Inippu seedai is ready to taste.

Store it in airtight container..

SEMIYA KESARI SOUTH INDIAN STYLE

SEMIYA KESARI SOUTH INDIAN STYLE

SEMIYA KESARI SOUTH INDIAN STYLE

INGREDIENTS:

Vermicelli                          - 1  cup 

Sugar                                 - 1/2 cup

Water                                 - 2 cups

Ghee                                  - 5 tsp

Cardamom powder            - 1/4 tsp

Cashews                             - 5 tbsp

Raisins                               - 5 tbsp

Yellow color                       - 1/4 tsp

Method:

Take a frying pan.. 

Add  ghee.. when hot..  add cashews nuts and raisins.

Saute  for 2 minutes then set aside.. In the same pan

Add 2 tsp of ghee and add vermicelli and roast it for 5 mins..

Add water and  yellow food color..

Cook vermicelli ... when half cooked  add sugar.

Cook for another 5 mins in medium flame. 

When cooked add roasted cashewnuts and raisins and cardamom powder

Switch off add the remaining ghee. 

Yummy South Indian Style Semiya Kesari is ready to taste..

GARLIC AND TOMATO RASAM

GARLIC AND TOMATO RASAM

GARLIC AND TOMATO RASAM

INGREDIENTS:

Tomato                            - 1  

Asafoetida                       - 1/2 tsp 

Green chillies                  - 2

Thick tamarind juice      - 1/4 cup

Turmeric powder            - 1/4 tsp

Rasam powder                - 2 tbsp

Garlic cloves                   - 10

Water                              - 3 cups

Salt                                 - to taste

 Oil                                 - 1 tbsp

Mustard seeds                - 1 tsp

Cumin seeds                   - 1 tsp

Coriander leaves            - 3 tbsp

Method:

Take a pan ...

Add finely chopped tomato,  green chillies, tamarind extract, turmeric powder, rasam powder, water, salt, allow to boil for about  5 min in medium flame.

Crush garlic pods..

Add finely chopped cilantro along with the crushed garlic pods & set aside.

Now add the boiled rasam over the crushed garlic pods and chopped cilantro and close immediately with lid. set aside.


Take a frying pan. when hot 

Add oil or  ghee.

Add mustard seeds when splutters.

Add cumin seeds and asafoetida and curry leaves.

Add seasoning to the rasam immediately close with lid. set aside 

Let it rest for atleast 15 mins to blend well.

Serve along with Rice.

UPPU SEEDAI

UPPU SEEDAI 

UPPU SEEDAI 

INGREDIENTS:

Rice flour                           - 1 cup

Roasted Urad dal flour      - 2 tbsp

Cumin seeds                       - 1 tsp   
    
Butter                                 - 2 tbsp

Sesame seeds                      - 2 tsp

Grated coconut                  - 3 tbsp

Asafoetida                          - 1/4 tsp

Salt                                     - 3/4 tsp


METHOD:


Dry roast the urad dhal and make a silken powder.

Sift the flour and dry roast it.

Mix to the dough sesame seeds,cumin seeds, butter and grated coconut together.

Add water little by little and knead to a dough.

Make small balls out of the dough . 

Do not roll the balls too tightly

Heat oil in a frying pan and deep fry the balls until golden brown.

Place it in tissue paper to absorb excess oil and allow it to cool.

Store it in airtight container .

ADHIRASAM

ADHIRASAM

ADHIRASAM 

INGREDIENTS:

Raw rice                          - 1 cup

Jaggery                           - 3/ 4 cup

Cardamom powder         - 1 tbsp

Dry Ginger powder         - 1/2 tsp

Oil                                   - for deep frying


METHOD:

Wash well and soak the rice for 1 hour. 

Drain the water thoroughly through a drainer. 

Then powder the rice, sieve well. 

Grate the jaggery and add  1/4 cup of water and dissolve and strain the impurities.

Make it to a thick consistency,   if you drop in water it should not dissolve

Add the rice flour slowly. Keep on stirring.

Add Cardamom powder and dry ginger powder[sukku powder].

Cook till a thick dough, allow to cool. 

Apply oil to your palm. 

Make small balls and flatten it to make adhirasam.

Adhirasam should be 1 cm thickness, 

Use banana leaf of plastic sheets..

Heat oil for deep frying in a frying pan.

Drop one at a time in oil and cook both sides.

Cook it in medium flame.

Remove when it turns golden brown on both sides 

Gently remove from the oil press it with another ladle and squeeze the excess oil absorbed in adhirasam. 

Now place it in tissue paper. Allow it to cool.

Yummy and Sweet Adhirasam is ready to taste to taste.

Store it in airtight container..

APPAM WITHOUT YEAST.

APPAM  WITHOUT YEAST..

APPAM

INGREDIENTS:

Raw rice                 - 1 cup

Grated Coconut     - 1/4 cup

Salt                         - to taste

Sugar                     - 2 tbsp

Baking Soda          - 1 tsp

Water                    - as needed


METHOD:


Wash rice and soak the rice for around 4 hours.

Now add coconut into this and grind it till smooth adding sufficient water. 


Just take only 5 tsp of batter in a saucepan and add 1 cup of water in it. 

Cook it in low flame. 

Stir this constantly so that it turns to a  thick without sticking in bottom.  Once cooked  remove  from heat and allow to cool.

Now add this cooled mixture to the batter and mix well. 

Leave to ferment for 10 hrs or whole night.

Next day take the batter, add salt, sugar, baking soda in this and mix well. 

Pour some water and make it little thinner in consistency if needed.


Now take your appam pan and apply some oil in it. 

Pour a ladleful of batter in the middle. 

Hold the sides of the pan and swirl it so that the batter coats all sides.

Cover it with a lid and cook for 2 mins until it is cooked through. 

Serve it hot with Veg kurma or Egg kurma...

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

VEGETARIAN THAI MANGO SALAD

INGREDIENTS:

Firm Unripe Mangoes         - 1

Onion                                   - 1

Bean sprouts                        - 1 cups

Coriander leaves                  - 1/4 cup 

Spring Onions                      - 4 

Thai Basil                            - 1/4 cup

Fried Tofu                           - 1 cup

Red Chili                              - 1



SALAD DRESSING:

Soy Sauce                             - 3 tsp

Lime Juice                           - 3 tsp

Brown Sugar or Honey       - 2 tbsp

Thai chili  sauce                  - 2 tsp

Peanuts or cashews nuts      - handful 

METHOD:


Mix together all the salad dressing ingredients in a cup.

The dressing should be a mixing of sweet,sour,spicy and salty taste. Set aside.

Take the unripe mango the flesh of the mango should be firm 

Using a medium to large-size grater grate the flesh of the mangoes into a mixing bowl. 

Add the bean sprouts,chopped coriander, cut spring onions, cubed tofu, the chopped red chili, mix well to combine.

Add the dressing and mix again. 

Place on a serving platter. Sprinkle the nuts over top and garnish with thai basil.