CABBAGE AND PANEER BREAD ROLLS

CABBAGE AND PANEER BREAD ROLLS

INGREDIENTS:
       
Bread Slices                           - 10 

Cabbage                                - 3/4 cup 

Mint Leaves                            - 2 tbsp

Paneer                                    - 1/4 cup 

Red Chili Powder                   - 1/2 tsp

Black Pepper Powder            - 1/4 tsp

Coriander Powder                  - 1/2 tsp

Garam Masala                       - 1/2 tsp

Salt                                        - to taste

Oil                                         - for deep frying

All Purpose Flour                   - 1 tbsp

METHOD:

Cut off the sides of  bread slices. set aside.

Shred Cabbage, Crumble paneer and Chop Mint leaves ..set aside..

Add water to all purpose flour and make a thick paste to use for sealing. 

Add to shredded cabbage, paneer, mint leaves salt, black pepper powder, coriander powder,red chilli powder, garam masala and  mix well. 

Place one spoon of this mixture on the bread  and roll it. 

Apply the sealing paste on the edges and close it tight. 

Repeat these steps for all the bread slices. and set aside.

Deep fry these rolls in the oil until they turn into golden brown color. 

Yummy cabbage and paneer bread rolls is ready to taste...

Serve it with chilli sauce........

MY CROCHET WORK AFTER A LONG GAP......

Given a long rest for my crochet works, thought of making something that satisfy myself..... My favorite yellow color yarn in my treasure box invited me to do something to boost myself ....... Got an idea of doing a doily of my own ....... may be a easy doily but satisfied me very much  on seeing the finished product....  Actually I would call this as a  doily with leftover yarn....... hahaha..... may be funny to hear but its true, I don't have any more green yarn. Thats the reason this doily turned  to be  soooo small.......

Flower doily

NELLAI SPECIAL ULUNDHU SAADAM OR URAD RICE 

ULUNDHU SAADAM

INGREDIENTS:

Parboiled Rice                                  - 1 cup

Black Urad Dal                                - 1/2 cup

Grated coconut                                 - 1/4 cup

Garlic Cloves                                    - 20 

Cumin Seeds                                    - 1 teaspoon

Fenugreek Seeds                              - 1/4 teaspoon

Gingelly Oil                                       - 1 tbsp

Salt                                                   - to taste

Water                                               - 4 cups

METHOD:

Take  Kadai  dry roast the urad dal for 5 minutes till it gives out nice aroma.

Add  rice to it  and wash and soak for 45 mins.

Take pressure cooker. Add oil to it..

 When hot add fenugreek Cumin seeds and garlic. 

Saute till garlic turns golden brown color. 

Then add  grated Coconut and saute for  2 more minutes.

Now add Rice and dal and saute for a minute...Add water to it.

Pressure cook for 3 whistle in medium flame.

Yummy ulundHu saadam it ready....Serve it with spicy Ellu Tuvayal..

SINGAPORE FRIED ICE-CREAM BALLS 

FRIED ICE-CREAM BALLS

INGREDIENTS:

Vanilla or Mango ice-cream     - 1 litre

All purpose flour                       - 1 cup

Egg                                          - 1 

Milk                                         - 1/4 cup

Breadcrumbs                            - 1/2 cup

Desiccated coconut                   - 1/2 cup

Oil                                            - For deep-frying

METHOD:

MAKING OF ICE-CREAM BALLS:

Scoop the ice-cream into balls using an ice-cream scoop, place the balls onto the chilled tray and keep in freezer until hard.

Make a batter out of  all purpose flour egg and milk. Set aside.

Mix desiccated coconut and breadcrumbs together in a bowl.

Take the balls from freezer

Take one ball at a time..Dip the ball in batter first...

Now coat it firmly with desiccated coconut and breadcrumbs.

Place the coated ice-cream back in the freezer to harden.

When the ice-cream is hard repeat the coating process, to give a firm shell. 

Freeze the ice-cream balls until ready to serve.


TO FRY ICE-CREAM BALLS:

Take a deep frying pan.

Add oil for deep frying..

Place the balls one at a time, into deep hot oil. 

Fry the balls for about 30 seconds, until golden brown. 

Absorb any excess oil with paper towel.

Yummy fried ice-cream is ready to taste.

MUNTHIRI KOTHU

MUNTHIRI KOTHU

Its a famous authentic snacks of south Tamilnadu......even though we are Chennai based for many years now we like our traditional dishes of  Thirunelveli..... nothing can be compared to those authentic dishes of our native..... One such dish is Munthiri kothu   which means Grapes bunch .... when my mom makes it balls will be seen joined with .... but I have made it separate as I feel this is easy to store and also easy to eat....

MUNTHIRI KOTHU

INGREDIENTS:

Moong dal  [pachaipayiru]                             - 2 cups

Palm Sugar [ Karuppatti ]                             - 1/2 cup

Grated coconut                                              - 1/2 cup

Raw rice flour                                                - 1 cup

Turmeric powder                                           - 1/2 tsp


METHOD:

Dry roast moong dal well. Powder it. 

Add 2 cups of water to the palm sugar or  karuppatti and make syrup till it is dissolved. Cool it.

Mix moong dal powder, coconut and syrup  well.

Make small balls and let it dry for a 5 hrs.

Make batter with rice flour and turmeric powder.

Dip the balls in the batter and deep-fry them.

Cool it and store in air tight container..

Tasty authentic snack with evening tea..........

IDLIS WITH VEG AND NON- VEG STUFFINGS

IDLIS  WITH VEG AND NON- VEG STUFFINGS 

IDLIS  WITH POTATO STUFFING

INGREDIENTS:

Idli batter                           -   2 cups


INGREDIENTS FOR POTATO STUFFING:

Potatoes                             - 3 

Green chillies                      - 2 

Garlic Cloves                      - 3 

Mustard seeds                     - 1 tsp

Turmeric Powder                - 1 tsp

Oil                                       - 1 tsp

Salt                                      - to taste

Coriander leaves                 - 2 tsp

METHOD:

Take 2 cups of Idli batter.

For the stuffing cook potatoes  and mash it well.

Heat oil in a pan. Add chopped  garlic, mustard seeds ,chopped chillies ,turmeric powder and mashed potatoes.one by one.

Saute well and let it cool. 

Add the chopped coriander leaves  mix well and set aside.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy idlis are ready to taste

Serve hot with any chutney and even chilli sauce.

CHICKEN STUFFED IDLIES 

CHICKEN STUFFED IDLIES 

INGREDIENTS OF CHICKEN STUFFING:


Shredded Chicken               - 1/2 cup 

Onion                                   - 1 

Shredded carrot                   - 3 tbsp

Ginger garlic paste              - 1 tsp

Red chili powder                  - 1/2 tsp

Coriander powder                - 1 tsp

Cumin powder                      - 1/2 tsp

Garam Masala powder         - 1/2 tsp

Salt                                        - to taste

Coriander leaves                   - 2 tbsp 


METHOD:

Take a frying pan heat oil..

Add the onions and saute till transparent.

Add ginger garlic paste and saute till the raw smell fades away.

Add the red chili powder, coriander powder, cumin powder and garam masala powder and mix well.

Add the shredded chicken and carrot and mix well. Add salt to taste.

Cook for 5mins.Turn off and let it come to room temperature. 

Add coriander leaves and mix well.

Grease the Idli plates with little oil .

First pour a tablespoon of the idli batter.

Keep 1  tsp of  stuffing on the batter.

Pour some more batter on the top of stuffing so that it covers the stuffing well. Set it well

Steam the idlis for 10 minutes..

Yummy Chicken idlis are ready to taste

THIRUNELVELI HALWA

THIRUNELVELI  HALWA

THIRUNELVELI  HALWA

INGREDIENTS:

Wheat                                            - 1 cup 

Sugar                                             - 2 cups

Ghee                                               - 1 1/4 cups

Cashews Nuts                                - 1/4 cup

Cardamom powder                        - 1/2 tsp

Water                                             - 1 1/2 cups

METHOD:

Wash wheat thoroughly in water or until water runs clear.Then soak the wheat in  water for overnight.

Grind the wheat, using the soaked water and filter it and  remove the  husk.

Place this wheat extract  without disturbing it for atleast 3 hrs.

The milk will be separated by now,   thick milk will be settled at the bottom and on top with water. Now carefully discard the water. 

Add sugar  to this thick milk  dissolve it properly. 

Heat a large wide heavy bottomed iron kadai [ use only iron kadai ].

Add  1 cup of  ghee to kadai  and  add wheat milk slowly  to it. 

Keep stirring  constantly and cook it over low-medium heat.

When  halwa starts  bubbling  and the wheat starts thickening.

Add in the balance ghee now. keep stirring, should not leave hand by this stage ...

Add cardamom powder and fried fried nuts.

When halwa consistency is reached the ghee will start oozing out and halwa with leaves the  kadai...

Halwa will be looking glossy and golden brown color.

Cool it to room temperature...

Yummy Thirunelveli halwa is ready to taste...