VERMICELLI AND SABUDANA KHEER / PAYASAM

 VERMICELLI AND SABUDANA  KHEER / PAYASAM

Vermicelli and Sabudana Kheer

Ingredients:

Vermicelli / Semiya                    -   1 cup

Sabudana [sago]               - 1/4 cup

Cashewnuts                       - 10 tbsp

Raisins                              - 5 tbsp

Cucumber Seeds               -  3 tbsp

Charoli seeds                    -  3 tbsp
[Saara paruppu]

Warm milk                        - 2 1/2 cups

Milkmaid                          - 1/2 cup

Cardamom                       - 3 crush seeds

Ghee                                - 2 tbsp
 
Method

Take a  deep pan add ghee and roast the nuts raisins and cucumber seeds till golden brown. Remove and keep aside.In the same pan,roast the vermicelli till it slightly changes in colour.

Now mix in the  warm milk and stir well.Let it come to a boil.

Cover and cook for  till the vermicelli and sago  is cooked.

Mix in the milkmaid and stir well.Add the crushed cardamom and keep stirring.

Add the roasted  nuts and raisins. Serve warm.

MASAL VADAI

Masala Vadai

Ingredients 

Channa dal  /Kadalai paruppu    -  1 cup 

 Red Chillies                                  -  2

Fennel seeds /Sombu                       -  1 tsp

Onion                                                 -  2  finely chopped

Green chillies                                    -  2 finely chopped

Curry leaves                                     -  few 

Coriander leaves                             -  few finely chopped

Salt                                                    -  to taste

Oil                                                      -  deep frying 

Method :

Soak Channa dal [kadalai paruppu] in water for 2 hours.

Drain the water completely. Keep 2 tsp of channa dal aside.

Grind 2 red chillies and fennel seeds first and then add the rest of the channa dal and grind coarsely without adding water .

Then add finely chopped onions,2 tsp which was kept separately  finely chopped green chillies, finely chopped coriander leaves and few curry leaves to the above mix.


Heat the oil . Take the mix of small lemon sized ball, flatten it with your hands and gently slip it into the oil.

Keep in medium heat and fry the vadas both sides till golden brown and crisp. Repeat the same procedure for the rest of the mix. 

TEA TIME - SNACKS SPICY MIXTURE

                    TEA TIME -  SNACKS SPICY  MIXTURE 

SPICY MIXTURE STEPS

INGREDIENTS  FOR SEV:

Besan flour                                  -  2 cups

Rice flour                                     -  2 tbsp

Chilli powder                               -   to taste

Salt                                              -   to taste


INGREDIENTS KAARA BOONDHI:

Besan Flour                                 -  2 cups 

chilli powder                                -  to taste

salt                                              -  to taste


OTHER INGREDIENTS:

Pottu kadalai (split gram dal)          -  1/2 cup 

Peanuts                                              -  1/2 cup

Cashew nuts                                       -  1/2 cup

Aval  [ or ]  flattened rice                -  1 cup 

Curry leaves                                      -  2-3 sprigs

Oil                                                      -   for  frying

SPICY MIXTURE

METHOD:

Heat oil in a  pan for deep frying .


SEV MAKING:

Fry Sev using murukku press

         

Mix together gram flour, rice flour, salt & chilli powder to for a dough. 

Place the dough into a murukku press with a disc with tiny holes. 

Squeeze into hot oil in a circular motion. 

Fry this till it is light golden & drain on a paper towel. Repeat this process with the rest of the dough

KAARA BOONDHI:

Kaara Boondhi

Mix together gram flour, salt &  chilli powder to make a thick batter.

Ladle this batter onto a slotted spoon with tiny holes [ Laddoo ladle ] . 

Spread it slowly with another ladle so that small balls of batter fall into the hot oil.

Fry this till crisp & golden. Repeat with the rest of the batter.

                              Fry  pottu kadalai.......

  Fry peanuts........

                            Fry  cashew nuts.....  

         Fry Aval [or] poha.......

Fry the curry leaves

  

In a  big plate or wide  bowl , mix the sev, boondhi, fried peanuts, gram dal,Cashewnuts aval & curry leaves together.

 Add some more salt & chilli powder

                                                      Mix it well

After this mixture cools to room temperature, transfer & store in an airtight container. 

                    Yummy spicy Mixture is ready to eat anytime .......

SWEET RAISIN BUN

SWEET RAISIN BUN

Sweet Raisin Bun

Ingredients:

Plain flour                       -  1kg

Whole milk                      -  1 cup

Unsalted butter               -  1/2 cup

Sugar                              -  1/4 cup

large eggs                       -  2

Salt                                 -  1 tsp

Yeast                              -  3 tsp

Water                             -   1-2 tbsp  [if needed]

Sultanas                          -   10 tsp    


METHOD:

Warm the milk [lukewarm]

Mix all of the ingredients together (except the water). If the dough seems dry add 1 tablespoon of water. Add the second tablespoon if really needed.

Once all of the ingredients are fully mixed place the dough on a lightly floured surface.

Knead until the dough for approximately 10 minutes. Place the dough in a lightly oiled bowl and cover with a damp towel. Place the bowl in a warm area.

Allow the dough to rise until it has almost doubled in size (about 1 hour).Grease your  pan.

Split dough in half and then split those halves in half again so you have 4 even sections.

Divide each section in half again and then divide into 3 even balls. You should then have 24 balls of dough.

Shape dough balls in your hand by rolling. Continue until all rolls are smooth and ball shaped.

Place the rolls in your buttered pan. 

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes. You can let them rise for up to an hour if needed. The rolls should have doubled in size.

Remove the damp towel and give egg wash and bake at 375 degrees  for 14 to 17 minutes or until the rolls are light golden brown.  The color will be very light and  make sure you don’t over cook.

Remove from oven and brush each of the bun’s top with melted butter immediately to keep the buns soft, even after cooling down. 

Sweet Raisin Bun

DIAPER CAKE

DIAPER CAKE 

 I made this Diaper Cake for our neighbour's newborn girl baby  ............. My friend was very much surprised to received this diaper cake   she told me  this was  her first time to see a  diaper cake in her lifetime............. I too felt very happy to see her surprising face..........I  got the idea while browsing a long time ago and now got the chance to do it ...........And friends here I have posted it for your view...............

DIAPER CAKE

KOFTA CURRY [ OR ] KOLA URUNDAI KULAMBU

KOFTA CURRY [ OR ]  KOLA URUNDAI KULAMBU

KOFTA CURRY

Ingredients for Kofta or  Kola Urundai:

Mutton Keema                                                  - 250 grams

Roasted Chana dal                                         - 1 cup                  
(pottu kadalai/udaitha kadalai)                                    

Fennel seeds               - 1 tsp

Salt                                -  to taste

Green chilies              -   3

Garlic                                 - 5  pods

Red Chilies                        - 2

Fennel seeds                    - 1 tsp

Cilantro leaves         -  1/4 bunch

Mint leaves                -  1/4 bunch




Ingredients for Gravy:


Onions finely chopped                -    2

Tomato finely chopped              -    2

Ginger  & Garlic paste                -   2 tsp
                           
Shallots                                             -  8

Green chilies                                    -   2

Curry leaves                                     -   3 twigs

Turmeric powder                             - 1/2 tsp

Chili powder                                      -  2 tsp

Cloves                                                  -   5

Cinnamon                                          -   2 inches

Cardamom                                        -   3 pods

Fennel seeds                                     -   2  tsp

Bay leaves                                         -   2

Poppy seeds                                      -   1 tsp

Fresh coconut milk                        -  2 tbsp

Oil                                                          -  for deep frying

Salt                                                        - to taste

Cilantro leaves                                 -  1/4 bunch 

Curry leaves                                      - 1 twig

Method:


Method Kola Urundai/Meat Balls:

Grind minced meat  using your blender to thick paste.

Powder the toasted chana dal...... set aside.

Wet grind chilies, onion, cilantro, mint and fennel seeds together.

Now combine, ground meat, salt, wet-ground paste and powdered chana dal

Make equal parts out of it and small balls

Method Gravy :

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Saute them for a while.

Now add shallots  and saute till golden brown.

Add ginger & garlic paste to it. 

Add tomatoes and saute for a while

Now add  salt, turmeric and chili powder. Add 2 cups of water. Cover and cook over medium heat.

When the gravy boils  well, add poppy seed paste and  thick coconut milk to it.

Now add kola-urandai one by one in the gravy. They should be immersed in the gravy. 

Cover and cook for 20 minutes or so. When the meat balls are done and yet intact in the gravy…remove from heat.

Garnish with cilantro leaves.

KOLA URUNDAI KULAMBU

KARI VADAI OR KEEMA VADAI

KARI VADAI OR KEEMA VADAI

Kari  Vadai

INGREDIENTS:


Minced meat                                               - 250 gms

Onion                                                         - 1 large

Green chillies                                            - 4

Ginger piece                                              - 1 inch

Garlic pods                                                - 3 

Turmeric powder                                      - 1/4 tsp

Fennel seeds                                             - 1/4 tsp

Roasted gram dhal Powder                      - 1/4 cup

Coriander leaves                                      - 1 tbsp

Garam masala powder                             - 1 tsp

Salt                                                           - to taste

Oil                                                            - for deep frying

METHOD:


 Pressure cook the mutton kheema, green chillies, ginger piece, garlic and  turmeric powder. 

 Once cooled, grind coarsely  along with the roasted dhal powder and fennel seeds.

 Now mix the chopped onions, salt, garam masala powder chopped corriander leaves to the mixture.


 Heat oil in the deep frying pan........., take a small amount of mixture....... make small ball then flatten to get vadai shape.  Deep fry them on medium flame till golden brown.........

Serve it hot................

Keema Vadai