Sooji Laddu

One of my favourite sweet dish is sooji ka laddu or we call it as Rava laddu. My Mom used to make during Diwali . I used to enjoy them very much. Here is the recipe...

Ingredients  :

• Semolina/Sooji/Rava                      - 1 cup
• Sugar                                            - 1 cup
• Milk                                              - 1/2 cup or less
• Cardomom Powder                       - 1 ts. sp
• Cashewnuts,Kismis(dry grapes),Badam  - 1/4 cup
• Ghee                                             - 3 ta. sp

Method :

1. Fry the dry fruits in ghee and keep it aside.
2. In the same ghee fry sooji till the aroma comes.
3. Cool them and grind them to powder. Also powder the sugar .
4. Mix sooji, sugar, fried dry fruits, cardomom powder in a big vessel.
5. Now slowly add the milk little by little and make small balls out of the mixture.(Don't add all the milk at a time, add them little by little as you make the balls).
6. Store them in a air tight container.

          

Ghee Rice

This dish is one my favourite dish for my son and husband. My son relishes this one, a lot. Basically, in ghee rice we don't add vegetables , but i add all the vegetables whatever i find in my fridge. So, lets see my version of ghee rice...

Ingredients :

• Long Grain Basmathi Rice            - 2 cup
• Water                                          - 3 1/2 cup
• Onion                                          - 1  (Chopped vertically)
• Carrot                                         - 2  ( peeled and chopped finely)
• Beans                                          - 10 (chopped finely)
• Green Chilli                                  - 2 (slitted)
• Cashewnuts                                 - 10
• Cardomom                                  - 4
• Cloves                                         - 4
• Coriander leaves(chopped)          - 2 ta. sp
• Curry leaves                                - 15 leaves
• Ghee                                           - 4 ta. sp       

   Method :

1. Wash and cook the rice with 3 1/2 cups water in a pressure cooker for 3 whistle or till the rice is 75% cooked. Cool them completely.
2. Heat ghee in a big shallow , roast cashews till golden brown. Remove the cashews and keep it aside.
3. In the small ghee, add cardomom,cloves . Add onions, chilli and fry them on high flame for 30 secs.
4. Add the chopped vegetables and saute them on high flame for 30 secs or till the vegetables turn little crispy.
5. Add salt to taste , also add curry leaves and coriander leaves and saute them for 15 secs.
6. Add the cooked rice and mix them well. Garnish them with the fried cashewnuts.

Ulundu sweet kali (Urad dal kali)

A Healthy sweet dish for kids and Adults.

Ingredients :

Urad dal mixture :

• Black Broken Urad dal              - 1/4 kg
• Raw rice (preferably dosa rice)  - 1/4 kg

Dry roast the urad dal to light brown or till u smell the aroma of urad dal. Cool them completely and grind them with the raw rice in a mixture to a fine powder. Store them in a air tight container.

Ingredients to make  kali :

• Urad dal mixture                  -  1 cup
• Jaggery                                -  1 cup ( i used 1/2 cup black jaggery- karupatti, 1/2 cup yellow jaggery(- Vellam)
• Water                                  - 1/2 cup
• Ellachi powder                     - 1 ts. sp
• Ghee                                   - 2 ta. sp
• Cashewnuts                         - 10

Method :

1. To 1/2 cup of water heat the jaggery. When it fully dissolves, remove from heat and filter it , so that the dust in the jaggery can be removed.
2. Again heat the filtered jaggery water. When it starts boiling add the urad dal mixture and mix them well . Also add the Cardomom powder .
3. Mix them well till the mxiture turns to a thick dough.
4. In another pan , heat ghee and roast the cashewnuts to light brown.
5. Add this to the urad dal kali along with the ghee.
6. Serve them warm.

Butter Cookies

Ingredients :

• Maida or All Purpose Flour    - 2 2/3 cup
• Butter                                     - 1 cup
• Castor Sugar                          - 3/4 - 1 cup
• Egg                                        - 1
• Salt                                        - 1 ts. sp
• Vanilla Essence                      - 2 ts. sp
• Almonds(for garnishing)          - 6 (thinly sliced)

Method :

1. Preheat the oven to 200 degree celsius.
2. Seive maida and salt together. Beat butter and sugar together to a creamy texture.
3. Beat the egg nicely and add vanilla essence.
4. Add the egg mixture to the butter mixture and mix it well with a spatula.
5. Slowly add the flour to the mixture and knead them to a smooth dough.
6. Roll the dough to a crust which is  1/2 " thick .
7. With the help of a cookie cutter, cut the cookies. Keep a sliced almond piece on top of each cookie pieces.
8. Place them on a greased tray (butter paper can be spread on the tray) and bake them for 15 to 20 minutes.
9. Remove the cookies from the sheet and cool them completely on a wired rack.

Diamond Cuts

Ingredients :

• All Purpose flour (Maida)   - 5 cups
• Water                                - 1 1/2 cup
• Vanaspathi                         - 2 ta. sp
• Salt                                    - 1 ts. sp
• Oil for frying

For the spice :

• Chilli powder                    - 1 ts. sp
• Salt                                  - 1 ts. sp
• Hing Powder                    - 1/4 ts. sp
• Curry leaves                     - 10 (fried in oil and crushed)

Method :

1. Mix allpurpose flour and salt. Melt vanaspathi and mix them with the flour.
2. Knead them with water to a thick dough.

3. Make medium lemon size balls and roll them to make 1/4" thin rotis.
4. Make rotis with rest of the dough.
5. With a knife, first make vertical lines on the roti and then cut them  to make a diamond shape cuts. Put them on a large plate or a paper.


6. Do the same for rest of the rotis. When finally done, fry them in hot oil till golden brown.
7. In a small bowl mix chilli powder,salt,hing powder, crushed curry leaves. Sprinkle this mixture over the fried cuts.

Tomato Rice

Ingredients :

• Sona masoorie rice               - 1 cup
• Water                                  - 2 cup
• Onion                                   - 1
• Tomato                                - 2
• Green chilli                           - 1
• Curry leaves                         - 10
• Chilli powder                        - 1 ts. sp
• Cumin powder                      - 1/2 ts. sp
• Ginger garlic paste                - 1 ts. sp
• Turmeric powder                   - 1/2 ts. sp
• Coriander leaves                   - 2 ta. sp (chopped)
• Salt to taste
• Oil                                        - 2 ta. sp
• Mustard seeds                      - 1 ts. sp
• Channa dal                           - 1 ts. sp
• Roasted peanuts                   - 1 ta. sp
• Green Peas (optional)           - 2 ta. sp

Method :

1. Wash the rice and cook them with 2 cup of water for 5 minutes. Cool them completely.
2. Finely chop the onion, tomatoes and green chilli.
3. Heat oil a pan, add mustard seeds, leave them to splutter. Add channa dal, peanuts and  saute them till golden brown.
4. Add onions, curry leaves saute them till onions become transparent.
5. Add ginger garlic paste, green chilli, tomatoes and green peas ,saute them till raw smell goes off and tomatoes, peas  are well cooked.
6. Add all the masala powders and salt. Saute them for 2 minutes , dropin chopped coriander leaves.
7. Add the cooked rice and mix them well.

Rajma Curry

Ingredients :

• Rajma ( Kashmiri Rajma)   - 1 cup
• Onions                               - 2 (chopped finely)
• Tomato                              - 4 (medium )
• Ginger Garlic paste             - 1 ta. sp
• Chilli powder                      - 1  ts. sp
• Coriander powder              - 1 ta. sp
• Turmeric powder                 - 1/4 ts. sp
• Garam Masala powder        - 1/2 ts. sp
• Salt to taste
• Oil                                      - 2 ta. sp
• Coriander leaves                 - 1 ta. sp(chopped)

Method :        

1. Soak rajma overnight or atleast 4 hours and cook them in a cooker with 2 cup of water (cook them till soft) .
2. In a vessel boil the chopped tomatoes with a glass of water for 5 minutes. Cool them completely. Grind the tomatoes in a mixier to a fine paste.
3. Heat oil in a pan, add onions saute them till golden brown. Add ginger garlic paste. Saute them for 2 minutes.
4. Add all the powders and mix them well , saute them for 1 minute.
5. Add the tomato paste and salt to taste. Cook them till oil splits out.
6. Add the cooked rajma and let till cook for 5 minutes.
7. Finally add the coriander leaves.

Methi Aloo Paratha

For the dough

• Whole wheat flour       - 2 cups
• Oil                              - 1 ts. sp
• Salt  to taste
• Water to make dough

For the Methi Aloo stuffing

• Potato                            - 2 (boiled and mashed)
• Fenugreek leaves(methi) - 2 ta. sp ( i used dried kasoori methi) chopped
• Coriander leaves             - 2 ta. sp (chopped)
• Ginger - Green Chilli       - 1 ta. sp
• Turmeric powder            - 1/4 ts. sp
• Coriander powder          - 1 ts. sp
• Cumin Seeds                  - 1 ts. sp
• Oil                                  - 2 ta. sp
• Salt  to taste

Method :

1. Combine whole wheat flour, salt, oil and knead into a soft, smooth dough using enough water.
2. Heat oil in a pan, add cumin seeds. When the seeds crackle, add the methi leaves, coriander leaves and saute them.
3. Add the Ginger- Green chilli paste, turmeric powder, coriander powder and salt and mix well.
4. Add the mashed potatoes and saute them for 2-3 minutes.
5. Cool completely and make small balls out of it.

6. Make small balls out of the flour dough and roll out  to make small circle.

7. Place one portion of the methi aloo stuffing in the centre of the circle.
8. Bring together all the sides in the centre and seal tightly.

9. Roll out again into a circle, like you make for roti. (can use wheat flour for rolling).
10. Cook on a hot tava using a little oil, until both sides are golden  brown.

Tasty Tips :

While cooking parathas on tava , instead of oil, ghee can be used. Tastes very good with ghee.

Mango Basandhi

Ya ..hooo... its summer. Everywhere i can see mangoes and whenever i go shopping i used to grab mangoes as much i can. Simply eating the mangoes is delicious, but for a change lets try this basandhi. Am sure u all will like it.

Ingredients:

• Mango       - 4 (medium size)
• Milk           - 1 litre
• Sugar         - 1 1/2 cup

Method:

1. Peel off the skin of mangoes, cut them into small cubes. Grind them in mixer to fine paste. The measured amount of the mango paste is about one cup.

2. Boil the milk till the milk reduces to 25%. Collect all the milk aadai which is formed on the top.
3. Add the mango paste, sugar to the milk and stir them and remove from heat immediately.
4. Now add the milk aadai and allow them to cool.
5. Refrigerate them and serve them cold.

Multipurpose Masala Podi

This Multipurpose podi can be used for different types of southindian dishes. I used in sambar, Mysore rasam, Tomato kothusu, vathakulambu , sundal and many others. This podi gives an extra flavour to the dish.

Ingredients:

• Coriander Seeds           - 200 gms
• Channa Dal                   - 100 gms
• Dry Red Chilli               - 10/ 12
• Dry Coconut Powder   - 100 gms
• Oil                               - 2 ta. sp

Method:

1. Dry roast the coconut powder in a pan.
2. In oil fry coriander seeds , channa dal, red chilli to golden brown.

3. Leave them to cool and grind them alltogether to fine powder.
4. Store them in a airtight container.

Fish Fry

Ingredients:

• Seer Fish (Vanjaram)      - 1/2 kg
• Tamrind Water                - 3 ta. sp
• Chilli powder                   - 2 ta. sp
• Turmeric powder             - 1/2 ts. sp
• Pepper powder                - 1 ts. sp
• salt to taste
• Oil for frying

Method:

1. Wash the sliced fish 3 to 4 times.
2. In a bowl mix all the masala powders ,salt and tamrind water to make a paste.
3. Apply the masala paste to each of the fish pieces.
4. Marinate them for atleast an hour, can also be kept in the refrigerator.
5. Heat the tawa with a ta. sp of oil, fry the marinated fish on both sides.
6. When frying  the fish pour some oil on the sides too.

Prawns Thokku

Ingredients:

• Prawns                    -  1/4 kg ( washed and cleaned)
• Onions                    -  2  ( chopped finely)
• Tomato                   -  2  ( chopped finely)
• Green Chilli             -  2 ( slitted)
• Ginger Garlic Paste  - 1 ts. sp
• Coriander Powder   - 2 ts. sp
• Chilli Powder           - 1 ts. sp
• Turmeric Powder     - 1/4 ts. sp
• Curry Leaves           - 10
• Coriander Leaves    - 3 ta. sp (chopped finely)
• Oil                           - 3 ta. sp
• Mustard seeds         - 1 ts. sp

Method:

1. Heat oil in a pan  add mustard seeds, as it splutters add onions ,curry leaves.
2. Saute them  till golden brown, add tomato , GG paste saute them till tomatoes are well cooked.
3. Add all the powders  mix them well. Add 1/2 cup of water and salt to taste.
4. When it starts boiling drop in the prawns , close th pan with lid and leave the prawns to cook.
5. When the prawns are cooked  add coriander leaves and your prawn thokku is ready to be served.

Fish Kulambu

Ingredients :

• Seer fish(Vanjaram)     - 1/4 kg
• Onions                        - 1 (chopped finely)
• Tomato                       - 1 (chopped finely)
• Green chilli                  - 1
• Tamrind water             - 1/4 cup
• Coconut grated            - 1/2 cup
• Raw Rice                     - 1 ta. sp
• Small onions                 - 5 ( to grind with coconut)
• Methi seeds                  - 1 ts. sp
• Chilli powder                - 1 ts. sp
• Coriander powder        - 2 ts. sp
• Turmeric powder          - 1/4 ts. sp
• Pepper powder            - 1/4 ts. sp
• Gingelly oil                    - 4 ta. sp
• Small onions                  -3 ( chopped vertically)
• Curry leaves                  - 10
• Mustard seeds               - 1 ts. sp

Method :

1. Dry roast methi seeds till brown  and powder them.
2. Roast rice with one drop of oil till golden brown.
3. Grind coconut, small onions, rice to paste.
4. Heat oil in a shallow pan, add chopped onions, saute them till golden brown.
5. Dropin tomatoes saute them till tomatoes are cooked well.
6. Add all the powders and mix them . Add the coconut paste , tamrind water  and also add enough water(i added 2 cups) as for the taste and also add salt to taste.
7. Leave them to boil for 2 minutes or till the oil splits.
8. Dropin the fish , cover the pan with a lid and cook them till fish is done.
9. Finally in another pan heat 1 ts. sp of oil splutter mustard seeds,small onions, curry leaves. saute them till onions turn golden brown. Add this to the gravy.

Tasty Tip :

          This dish tastes very good and yummy when had the next day.

Rice Vathal

I always wanted to learn to make homemade vathals from my mom. Finally , this summer i succeeded .
Very simple to make and was crunchy and tasty. Here is the steps to be followed...

Ingredients:

• Raw rice                           - 1 cup
• Sabudhana  (javvarisi)       - 1/4 cup
• Water                               - 5 1/2 cups
• Greenchilli                         - 6
• Cumin seeds                     - 1 ta. sp
• Hing                                 - 3 peppersize
• Salt to taste

Others:

• Muruku maker
• Single star shaped press
• Clean and lengthy cotton cloth

Method:

1. Soak the rice and sabudhana for atleast 5 hrs. Grind them in the mixie along with green chilli along with water. Grind them like dosa batter.
2. Soak hing balls in warm water till it is dissolved.
3. Boil 2 cups of water along with salt. Add the hing water to it.
4. Now pour the batter to the hot water and mix them well.
5. Add cumin seeds and check for the salt.
6. Cook them till samll bubbles come out of them.
7. Remove from the stove and leave them to be warm.

8. Now in a Muruku maker, put the single star shaped mould.
9. Fill the maker with enough rice dough.
10. Spread the cloth lengthwise and start making straight lines from the muruku maker.

11. Repeat for rest of the dough.  

12. Dry them in the hot sun for one full day.
13. End of the day take the cloth and sprinkle some water all over on the reverse side of the cloth .
14. After 5 minutes you can remove the dried vathal  from the cloth.
15. Keep them in a big plate.

16. Next day keep the plate under the hot sun for the whole day.
17. End of the day the vathals are ready to be fried.
18. Remove the vathal in a container.
19. When needed you can just fry them in hot oil and serve.

Tips: Adjust the water measurement i.e 5 1/2 , with the water you use to grind in the mixie and to boil.
        Don't use more than the water specified.