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Showing posts with label naadan. Show all posts
Showing posts with label naadan. Show all posts

Sunday, March 1, 2015

Capsicum Masala Rice / Bell pepper Rice




This is a simple and easy to make rice recipe that is nutritious as well as tasty.

INGREDIENTS:
  • Cooked basmati rice - 2 cup
  • Chopped onion - 1 small
  • Capsicum / Bell pepper (chopped) - 2 nos
  • Peanut - 3 tsp
  • Cumin seed - ½ tsp
  • Urad daal - 1 tsp
  • Chana daal (optional) - 1 tsp
  • Coriander seeds - 2 tsp
  • Red chilly - 1 no
  • Fennel seed - ½ tsp
  • Black pepper - ½ tsp
  • Cinnamon – 1 inch stick
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Turmeric powder - 2 pinch
  • Ghee - 2 tbsp
  • Cashew nut - 1 tsp
  • Mustard seed - 1 tsp
  • Red chilly - 2 nos
  • Salt to taste

PREPARATION METHOD:
  • Dry roast 2 tsp peanut, cumin seed, red chilly, coriander seed, urad daal, chana daal, fennel seed, black pepper, cardamom, cloves and cinnamon.
  • Grind all the roasted ingredients together.
  • Heat ghee in a heavy bottomed pan.
  • Add mustard seeds and red chilly, let it splutter.
  • Add 1 tsp peanut and cashew nut into it and fry them.
  • Add chopped onion and saute for 2 minutes.
  • Add chopped bell pepper, turmeric powder and salt into it and saute for a minute.
  • Add cooked rice, ground masala and salt into it and mix well.
  • Cook for a minute, turn off the stove and serve it.

Recommended Combination: Serve hot with raita.



Sunday, June 8, 2014

Daal Palak / Spinach Red gram Curry



INGREDIENTS:
  • Red gram / toor daal - ¼ cup
  • Spinach (chopped) - 2 cup
  • Onion (chopped) - 1 no
  • Tomato (chopped)-1 no
  • Green Chilly (slit)-2 nos
  • Garlic (crushed)- 2  pods
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Turmeric powder - ¼ tsp
  • Asafoetida powder - ¼ tsp
  • Cumin seed - ¼ tsp
  • Mustard seeds – ¼ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp

PREPARATION METHOD
  • Cook the toor daal / red gram in water and keep it aside.
  • Heat oil in a pan.
  • Put mustard seeds, cumin seed and red chillies and allow to splutter.
  • Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
  • Add spinach and cooked daal / red gram and mix well.
  • Add turmeric powder and salt into it .
  • Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
  • Turn off the stove when the curry becomes thick.

Recommended Combination: Serve hot with Rice / Chappathi.

Tuesday, May 20, 2014

Mulakum Malliyum varutharacha meen curry



INGREDIENTS:
  • Fish - Pomfret or Pompano –  500gm or 1 lb
  • Sliced Shallots –  6 nos or (2 tbsp sliced onion)
  • Green Chilly(Slit) -4 nos
  • Chopped Ginger - 1 tsp
  • Chopped Garlic - 1 tsp
  • Kudam Puli(fish tamarind)- 4nos
  • Corriander powder – 3 tsp
  • Chilli powder – 3 tsp
  • Turmeric powder – ¼ tsp
  • Fenugreek Powder -a pinch
  • Salt to taste
  • Coconut Oil – 3 tsp
  • Curry Leaves
PREPARATION METHOD:
  • Heat 2 tsp oil in a pan.
  • Add shallots / onions, chilly, chopped ginger- garlic and saute until the onion turns transparent.
  • Add chili powder and coriander powder and sauté for a minute.
  • Add fish tamarind (kudampuli), turmeric powder, salt and little water, let it to boil.
  • When the gravy gets thick, add the cleaned fish .
  • Cover the pan with a lid and allow to cook for 10 minutes.
  • When the fish is cooked, remove from fire.
  • Add fenugreek powder, curry leaves and remaining coconut oil.


Recommended Combination: Serve hot with Rice, Chappathi, Bread, Kappa / Chakka Puzhukku

Sunday, April 20, 2014

Paneer Biriyani / Paneer Rice



INGREDIENTS:
  • Paneer - ½ lb or 250 gm
  • Chopped onion - 1 cup
  • Chopped tomato - 2 no
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tsp
  • Slit green chillies - 2 nos 
  • Coriander powder - 2 tsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - ½ tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 2 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • kasoori methi - 1 tsp
  • Finely chopped coriander leaves - 2 tbsp
  • Ghee - 1 tbsp
  • Salt to taste
  • Oil 

PREPARATION METHOD:
  • Cut paneer into small pieces, lightly fry and keep aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom, bay leaves and cloves together for a minute. 
  • Add drained rice and fry for a minute.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook until the rice is cooked and all water has been absorbed.
  • Remove the rice from the fire and let it cool.
  • Heat 2 tbsp oil in a pan.
  • Add onion, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, turmeric powder, salt and sauté.
  • Add tomato and sauté well till the oil separates from the masala.
  • Add fried paneer into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves into it and cook for a minutes.
  • Add Kasoori methi and mix well.
  • Add cooked rice into it and mix well.
  • Let it cook for a minute.
  • Turn off the stove.
  • Garnish the biryani with chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.





Friday, March 28, 2014

Capsicum Spinach Masala


INGREDIENTS:
  • Bell pepper / Capsicum(chopped) - 1 no
  • Spinach(chopped) - 3 cup
  • Onion(chopped) - 1 no
  • Garlic(chopped) - 1 tsp
  • Tomato (chopped)-1 no
  • Green Chilly(slit)-2 nos
  • Chilly powder- ¼ tsp
  • Corriander Powder- ½ tsp
  • Garam masala Powder- ¼ tsp
  • Turmeric powder - ¼ tsp
  • Pepper Powder - ¼ tsp
  • Mustard seeds – ½ tsp
  • Red Chilly-2 nos
  • Salt – to taste
  • Oil - 1 tbsp
  • Curry leaves- few

PREPARATION METHOD:
  • Heat oil in the pan.
  • Put mustard seeds and red Chillies and allow to Splutter.
  • Add curry leaves.
  • Add onions, garlic, green chillies and sauté onions till it turns transparent.
  • Add tomatoes and sauté well.
  • Add red chilly powder, corriander powder, garam masala powder, pepper powder and sauté for a minute.
  • Add spinach and bell pepper into it and mix well.
  • Add turmeric powder and salt into it .
  • Let it cook for 5 - 6 minutes.
  • Turn off the stove when the vegetables are cooked well and water dries up.

Recommended Combination: Serve hot with Rice / Chappathi / Appam

Friday, November 29, 2013

Baked sweet potato



INGREDIENTS:
  • Sweet potato -  1 (large)
  • Pepper powder -  1/2 tsp
  • Garlic ( crushed) - 2 nos
  • Oil - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Scratch off the potato skin and wash it.
  • Cut it in to small wedges.
  • Add garlic, pepper powder, oil and salt into the potato wedges.
  • Mix them together.
  • Preheat oven to 350 deg F.
  • Grease the pan with oil.
  • Spread the marinated wedges in the pan.
  • Bake for 5 to 7 minutes in the oven.
  • Turn the other side and bake  for another 5 mins.
  • Remove it from the oven when it turns light golden color.

Saturday, November 9, 2013

Green Peas Thoran / Green Peas Stir fry



INGREDIENTS:
  • Dried Green peas - 1 cup
  • Green Chilly (slit) - 3 nos
  • Chopped Onion - 2 tbsp
  • Grated Coconut - 1 cup
  • Turmeric powder - ¼ tsp
  • Chilly powder - ½  tsp 
  • Cumin seeds- pinch
  • Garlic pods - 1 nos 
  • Mustard seeds - 1 tsp
  • Red Chilly- 2 nos
  • Curry leaves - 1 stem
  • Coconut Oil - 1 tbsp 
  • Salt to taste
  • PREPARATION METHOD:
  • Soak dried green peas in water for 6 hour. 
  • Wash the soaked peas.
  • Add salt, green chilly, turmeric powder and water to the soaked peas.
  • Cook well until the water dries up. 
  • Mix coconut, cumin seed, chilly powder and garlic and crush it well.
  • Heat oil in a pan.
  • Add mustard seeds, red chilli and let it splutter.
  • Add chopped onion and saute it till translucent.
  • Add crushed coconut mix, curry leaves and cooked peas into it and mix well.
  • Saute it for a minute and remove from the fire.
  • Recommended Combination: Serve hot with Rice / Chappathi / Dosa


Sunday, October 27, 2013

Simple Vegetable Biriyani




INGREDIENTS:
  • Chopped Carrot - ½  cup
  • Chopped String beans - ½  cup
  • Chopped Cauliflower - ½  cup
  • Chopped Green peas- ½  cup 
  • Chopped Potato - ½  cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Curd - 1 cup
  • Basmati rice - 2 cup
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 2 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Pepper Powder - ½ tsp
  • Cinnamon – 3 one inch stick
  • Cardamom – 4 nos
  • Cloves – 4 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying


PREPARATION METHOD:
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, pepper powder, salt and sauté .
  • Add tomato and sauté well.
  • Add all vegetables into it and saute well.
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Add curd into it and mix well and cook for 2-3 minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add cooked vegetable masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.

Recommended Combination: Serve hot with raita / pickle/ pappadam.

Friday, October 4, 2013

Mango Salsa



INGREDIENTS:
  • Ripe Mango - 1 no
  • Finely chopped onion - 1 tbsp
  • Finely chopped Cilantro - 1 tsp
  • Chopped bell pepper - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt to taste

PREPARATION METHOD:
  • Peel and chop the mango.
  • Mix chopped mango, onion, cilantro, bell pepper and salt together.
  • Add lemon juice into it and mix well.
  • Now it is ready to serve.

Recommended Combination: Serve with tortilla chips.

Wednesday, May 29, 2013

Mushroom Rice / Mushroom Biriyani




INGREDIENTS:
  • Mushroom - 20 nos
  • Basmati rice - 2 cup
  • Chopped onion - 2 cup
  • Chopped tomato - 2 no
  • Ginger and garlic paste - 1 tbsp
  • Slit green chillies - 4 nos 
  • Coriander powder - 1 tbsp
  • Red chilly powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Turmeric powder - ¼ tsp
  • Fennel seed powder - 1 tsp
  • Cinnamon – 2 one inch stick
  • Cardamom – 3 nos
  • Cloves – 3 nos
  • Bay leaves – 2 nos
  • Finely chopped coriander leaves - ½ cup
  • Mint leaves (Pudina ila) - ½  cup
  • Ghee - 1 tbsp
  • Thinly sliced Onion - 1 cup 
  • Salt to taste
  • Oil for frying

PREPARATION METHOD:
  • Clean and cut the mushroom into half and keep aside.
  • Heat 2 tbsp oil in a pan.
  • Add Onions, green chillies, ginger and garlic paste.
  • Sauté onion till it turns transparent.
  • Add red chilly powder, turmeric powder, coriander powder, garam masala Powder,  fennel seed powder, salt and sauté .
  • Add tomato and sauté well.
  • Add mushroom into it and mix well (no need to add water).
  • Slow down the flame and cover the pan and let it cook for  5 mins.
  • Add corriander leaves and pudina leaves into it and cook for a minutes.
  • Turn off the stove.
  • Heat oil in a pan.
  • Fry thinly sliced onions (for garnishing) until golden brown and remove it and keep it aside.
  • Heat 1 tbsp ghee in a heavy bottomed Pan.
  • Fry cinnamon, cardamom and cloves together for a minute. 
  • Add drained rice and mix well.
  • Add water and salt (to taste) and mix well.
  • Cover the pan with a lid and let it cook.
  • When the rice is half cooked, add mushroom masala and mix with the rice.
  • Let it cook until the rice is cooked and all water has been absorbed.
  • Garnish the biryani with fried onion and chopped corriander leaves.
Recommended Combination: Serve hot with raita / pickle.

Monday, September 10, 2012

Carrot Pickle




INGREDIENTS:
  • Sliced Carrot - 2 cup
  • Lemon Juice - 2 tbsp or Vinegar - 1 tsp
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 2 nos
  • Red Chilly -  2 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Heat oil in a pan.
  • Put mustard seed and red chilly into the oil and let it splutter.
  • Add ginger and garlic and saute well.
  • Add chilly powder to the hot oil and saute for a minute.
  • Add carrot and salt and saute well.
  • Sprinkle little water to it and mix well.
  • Cover the pan with a lid and cook for 5 minutes in medium fire.
  • Add fenugreek powder and asafoetida powder and mix well.
  • Remove from fire and add lemon juice or vinegar and mix well.



Monday, September 3, 2012

Carrot Broccoli Mezhukkupuratti / Carrot Broccoli stir fry




INGREDIENTS:
  • Sliced Carrot (length wise) - 1 nos
  • Sliced Broccoli - 1 cup
  • Sliced Onion - 1 nos
  • Turmeric powder - ¼ tsp
  • Crushed Chilly - ½ tsp
  • Mustard seeds - 1  tsp
  • Red chilly - 2 nos
  • Curry leaves - A few
  • Salt to taste
  • Oil - 1 tbsp

PREPARATION METHOD:
  • Put carrot, broccoli and onion into a pan.
  • Add turmeric powder, salt and little water into it and mix well.
  • Cover the pan with a lid and cook.
  • Heat oil in a pan.
  • Add mustrard seeds, curry leaves and red chillies into it, allow to Splutter.
  • Add cooked vegetable, crushed chilly and mix well.
  • Fry utill it becomes golden colour.

Recommended Combination: Serve hot with Rice / Chappathi



Sunday, August 26, 2012

Pineapple Pachadi



It is  a tasty sweet and tangy Pachadi.

INGREDIENTS:

  • Pineapple (finely chopped) - 1 cup
  • Grated coconut - ½ cup
  • Green Chillies (roundly cut) - 4 nos
  • Cumin seeds - ¼ tsp
  • Curd - 2 cup
  • Turmeric powder - ¼ tsp
  • Mustard seeds - 1 ½ tsp
  • Red chilly - 2 nos
  • Sliced Shallot - 1 tsp
  • Fenugreek Powder- a pinch
  • Curry leaves - 1 stem
  • Salt to taste
  • Coconut Oil -1 tsp 

PREPARATION METHOD:

  • Grind the coconut and cumin seeds to a fine paste.
  • Crush  ½ tsp mustard seed.
  • Cook chopped pineapple and green chilly in water along with salt and turmeric powder.
  • When the water almost dries up, add coconut paste and crushed mustard seed into it.
  • When it starts boiling, turn off the stove and allow to cool.
  • Add curd to it and stir well.
  • Heat oil in a Pan.
  • Add mustrard seeds and red chillies into it, allow to splutter.
  • Add sliced shallot and fry it.
  • Pour the seasoning over the pachadi and add curry leaves .
  • Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve with Rice.

Friday, August 24, 2012

Roasted Almond




Very easy to make snack.

INGREDIENTS:

  • Almonds- 1 cup
  • Salt to taste

PREPARATION METHOD:

  • Soak almonds in water for 30 minutes.
  • Drain it.
  • Add salt to the almonds and mix well.
  • keep it aside for another 30 minutes.
  • Heat a pan and roast the almonds till we hear a cracking sound from it.
  • Remove it from fire and let it cool.




Tuesday, August 21, 2012

Spicy Boondi




This is the 300th post in my blog. I would like to express my sincere thanks to everyone for the support you have extended over the past few years. Thanks again.

Spicy Boondi is a teatime snack.

INGREDIENTS:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- 2  pinch
  • Asafoetida powder - 2 pinch
  • Chilly Powder - ¼ tsp
  • Salt to taste
  • Curry leaves - few leaves
  • Oil for frying

PREPARATION METHOD:
  • Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
  • Add water to the flour mix to make the batter smooth (slightly thicker than dosa batter).
  • For making Boondi we need a perforated spoon (laddle with small holes)
  • Heat oil in a pan .
  • Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2-3 spoon batter to the ladddle and rub with another spoon.
  • Fry Boondi till it is crispy and collect it in a bowl.
  • Repeat the same process with the remaining batter.
  • Heat little oil in a pan.
  • Add curry leaves and fry it.
  • Mix the fried curry leaves with boondi and serve.



Monday, August 20, 2012

Maavunda / Rice Ladoo



Maavunda / Rice Ladoo is a  snack popular in the central parts of kerala. Its very easy to prepare and can be stored for several days  without any taste change.

INGREDIENTS:
  • Raw Rice flour(fine powder)- 2 cups
  • Jaggery(grated) - 1 cup
  • Grated Coconut(Finely grated) - 1 cup
  • Dry Ginger powder / chukku podi - 2 pinch
  • Cardamon powder / Elakka podi - 2 pinch
  • Salt water

PREPARATION METHOD:
  • Sprinkle little salt water in the rice flour and mix well.
  • Add grated coconut in to the flour and mix well.
  • Heat a heavy bottomed pan and roast the rice flour and grated coconut  in medium heat till it is crisp and  golden colour . 
  • Remove from fire and let it cool.
  • Add little water in jaggery and let it dissolve.
  • Bring this syrup to boil in a vessel, stirring constantly till one-thread consistency is reached.
  • Add cardamom powder, dry ginger powder and the roasted rice powder into it and mix well.
  • Remove from fire and make small balls out of the mixture.(it will be hard to make balls if the mixture is cold)
  • Apply little rice powder on your hand so that it doesn't stick. 
  • Sprinkle some rice powder over the ball to prevent it from sticking together.



Sunday, August 19, 2012

Kerala Mixture




Its a very popular teatime snack in kerala. As the name implies it is a combination of seva, boondhi , fried peanut and spices.

INGREDIENTS:
For Seva:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- a pinch
  • Asafoetida powder- 2 pinch
  • Chilly Powder - ¼ tsp 
  • Salt to taste
For Boondhi:
  • Besan Flour/ Kadalamavu - 1 cup
  • Turmeric powder- 2  pinch
  • Asafoetida powder - 2 pinch
  • Chilly Powder- ¼ tsp
  • Salt to taste
  • Split dalia / Pottukadala- 4 Tbsp
  • Peanuts - 4 Tbsp
  • Curry leaves- few leaves
  • Asafoetida powder - 2 pinch
  • Chilly Powder- according to your taste
  • Salt to taste 
  • Oil for frying

PREPARATION METHOD:
  • Add turmeric powder, asafoetida powder, Chilly Powder and salt to the Besan flour and mix well.
  • Add little water to make a soft dough.
  • Heat oil in a pan.
  • Put the dough in a string hoper / idiyappam maker and press it into the oil. 
  • Fry both sides in medium heat.
  • When it is crispy, remove from oil and drain it. 
  • Repeat the same process with the remaining dough.
  • Crush the fried seva with hand to make it smaller pieces and keep aside. 
  • Add turmeric powder, asafoetida powder, chilly Powder and salt to the besan flour and mix well.
  • Add water to the  flour mix to make the batter smooth (slightly thicker than dosa batter).
  • For making Boondhi we need a perforated spoon (laddle with small holes)
  • Heat oil in a pan . 
  • Hold the laddle above the hot oil (1 - 1½ inch above) and pour 2 -3 spoon batter to the ladddle and rub with another spoon.
  • Fry Boondhi till it is crispy and collect it in a bowl.
  • Repeat the same process with the remaining batter.
  • Keep the fried boondhi aside.
  • Heat little oil in a pan.
  • Add the peanuts, curry leaves and split dalia and fry it.
  • Remove from oil.
  • Add the fried peanut, split dalia, curry leaves, salt, chilly powder, asefetodia powder to the sev and boondhi and mix well.
  • Now it is ready to serve.



Saturday, August 18, 2012

Jalebi




Jalebi is a sweet and crisp snack prepared using uraad daal and sugar syrup. It is liked by everyone irrespective of their ages.

INGREDIENTS:
  • Urad Daal - 1 cup
  • Sugar -  2  cup
  • Water - 3/4 cup
  • Food color (red and yellow) -  4 -5  drops
  • Oil for frying

PREPARATION METHOD:
  • Soak Urad daal for 30 minutes.
  • Grind Daal very well with little water to make a thick batter.
  • Dissolve Sugar in water.
  • Boil this syrup in a vessel, stirring constantly.
  • When the syrup is sticky (test by touching with thumb and index finger), turn off the stove and keep the syrup aside.
  • Add the food color when the syrup is warm.
  • Heat oil in a pan.
  • Take a Ziplock bag make a hole in it.
  • Put the batter in the bag and squeeze it into the hot oil in the shape of Jalebi.
  • Fry both sides till light golden colour. 
  • Put it into the warm syrup and soak it for a minute.
  • Take out from the syrup and serve.


Friday, August 17, 2012

Sukhiyan / Modakam




It is a teatime snack in South India.

INGREDIENTS:
  • Cherupayar / Green Gram / Moong Daal - 1 cup
  • Jaggery -  ½  cup
  • Grated Coconut -  ½ cup
  • All purpose flour - 1 cup
  • Rice flour - ½  cup
  • Turmeric powder - 1 pinch
  • Cardamom powder -  ¼  tsp
  • Salt - a pinch
  • Oil for frying

PREPARATION METHOD:
  • Mix salt, turmeric, rice flour and all purpose flour together.   
  • Add little water to make a thick batter.
  • Cook Cherupayar / Green Gram in a cooker till it is soft and water is completely dries up .
  • Dilute Jaggery by adding little water into it and filter it. 
  • Bring this syrup to boil in a vessel.
  • When it starts boil add cardamom powder, grated coconut and cooked green gram and mix well.
  • Saute well till the mixture is dry.
  • Remove from heat and allow it to cool.
  • Make small balls out of the mixture.
  • Heat oil in a pan.
  • Dip each balls into the batter and put into the hot oil.
  • Deep fry till golden colour.
  • Remove from oil, drain it and serve.
Recommended Combination: Serve hot with  Coffee or Tea

                        Wednesday, August 15, 2012

                        Neyyappam




                        Neyyappam is a popular South Indian snack. Rice flour and Jaggery are the main ingredients of Neyyappam.In unniyappam we use ripe banana but in Neyyappam we dont. It is very easy to prepare. Kids will definitely like this.

                        INGREDIENTS:
                        • Raw rice Flour (like puttu podi) - 2 cup
                        • Kitul Jaggery(Karippatti) - 3/4 cup
                        • Ghee - 2 Tbsp
                        • Coconut slices(nicely cut) - 2 tbsp
                        • Cumin seed - ½ tsp
                        • Sesame seed- ½ tsp
                        • Coconut Oil for frying
                        • Baking soda - 1 pinch(optional)

                        PREPARATION METHOD:

                        • Dilute Jaggery by adding little water into it and filter it.
                        • Heat 1 Tbsp ghee and fry coconut slices, cumin seed and sesame seed and keep it aside.
                        • Add 1 Tbsp Ghee to the rice flour and mix well.
                        • Add little water to the rice flour and kneed the dough with hand very well like chappathi dough.
                        • keep aside this dough for an hour.
                        • After 1 hour add filtered jaggery and fried sesonings into it and mix it well.
                        • Make it a smooth batter like dosa batter. (If the batter is too thick add little water)
                        • Add baking soda into the  batter and mix well.
                        • Heat Oil in a deep frying pan(cheenachatti).
                        • Pour a spoonful batter into the hot oil.
                        • Deep fry in medium heat.
                        • When one side is cooked, turn and cook the other side till it turns brown colour.