Monday, October 29, 2007

Navarathri Utsav

The Second day of the menu is

Poricha Kuzhambu
Snake Gourd Poriyal
Potato fry
Honey Fruit Pachadi
Dal Payasam
Toor dal rice

Poricha Kuzhambu

The kuzhambu has already in my section. Visit

http://suthirecipe.blogspot.com/2007/09/poricha-kuzhambu-2.html



Snake Gourd Poriyal

Ingredients
Snake Gourd cutted- 1cup
Bigonion chopped- ½ cup
Tomato chopped -1/2 cup
Red chillies-2
Khus-Khus- 1 table spoon
Coconut grated- ½ cup
Salt as per taste.

For temperingJeera-1/2 teaspoon
Curry leaves-5 n o’sOil- 2 table spoon





Method
1. Cut the gourd into pieces like finger chips.
2. Grind the soak khus-khus, coconut, red chillies and make a fine paste.
3. In a tawa, heat the oil and temper the items and put onion, tomato. Fry it.
4. Put the gourd and paste and mix it. Add salt.
5. Wait for 15 min till it fry
6. Garnish with corianderleaves and serve it.



Potato Fry

Ingredients
Potato – 1 /3 kg
Onion-1/2 cup
Peeled Garlic -10 to15 no’s
Red Chilli Powder- 3 table spoon
Tumeric Powder- ½ teaspoon
Salt as per taste.

For temperingJeera-1/2 teaspoon
Curry leaves-5 n o’sOil- 2 table spoon

Method
1. Remove the skin. Cut the potato into round pieces.
2. Boil the potato in water with half salt for half boiled.
3. Grind the garlic in a mixie not smooth. Just one round in mixie.
4. Mix red chilli powder, garlic paste in potato and little salt.
5. Heat the tawa, temper the items and put the mixing.
6. Fry it and serve with curd rice.




Honey Fruit Pachadi
It can be used parties and weddings also. It is a rich and healthy dish

Ingredients
Apple-1/2 cup
Mango- ½ piece
Banana-1
Pomgranate- ½ cup
Sugar – ½ cup
Honey- 5 table spoon
Cardamom Powder-a pinch.

Method
1. Remove the skin and cut all the fruits.
2. Mix it all with fruits.
3. Serve it.


Dal Payasam
Ingredients
Channa dal- ½ cup
Moong dal- ½ cup
Badam – 1/3 cup
Sugar- 2 cups
Milk – 2 cup
Cashewnut, Raisins- ½ table spoon
Ghee- 2 table spoon


Method
1. Fry the dals and cook it and mash it finely through mixie also.
2. Soak the cashews and grind in the mixie.
3. In a thick bottomed vessel pour 2 cups of water and boil the badam paste.
4. After it cooked pour the milk, sugar, cardamom powder, and dal paste.
5. Boil it. Fry the cashews, raisins in ghee. Put it in the payasam.
6. Serve it.


Toor dal rice

Ingredients
Rice -1 cup
Toor dal-1/2 cup
Turmeric powder-1/2 teaspoon
Small onion - ½ cup
Red chilies- 3
Garlic -4 pieces
Coriander leaves- little
Hing- ½ teaspoon
Ghee -2 table spoon
Salt as per taste.

For Tempering
Mustard seed-1/2 teaspoon
Pepper- ½ teaspoon
Jeera-1/2 teaspoon
Curry leaves- 10no’s
Oil- 3 table spoon

Method
1. Wash the rice and toor dal.
2. In a cooker, heat the oil and temper the ingredients and put onion, garlic, red
chillies,hing turmeric powder and mix it
3. After frying it and add the rice, tal, 3 cups of water and salt.
4. After 4 whistles. Remove it and garnish with coriander leaves.
5. Serve it with papad.


In the evening the sundal is

Channdal Sundal

Ingredients
WhiteChaana dal-1 cup
Coconut grate-2 table spoon
Green chilies-3 no’s
Coriander leaves- little
Ginger- ½ piece
Salt as per taste

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying

Method
1. Soak the channadal for over night. Then cook in a cooker with salt.
2. Temper the mustard seeds and curry leaves using oil.
3. Then add the green chilies, ginger and fry till the raw smell goes. Then add the leaves, coconut and wanted salt.
4. Then mix it and keep for few minutes. Remove it from fire.
5. Serve it.

The Third day of the menu is

Paruppilla-kuzhambu
Green Peas Poriyal
Vegetable Perattal
Coconut pachadi
Rice Dal Payasam 2
KhusKhus rice
Papad

Paruppilla-kuzhambu
The kuzhambu has already in my section. Visit
http://suthirecipe.blogspot.com/2007/09/paruppilla-kuzhambu.html


Green Peas Poriyal
Ingredients
Green Peas-1 cup
Onion- ½ cup
Coriander leaves- little
Salt as per taste.

For Paste
Green Chillies- 1
Coconut- 1/3 cup
Jeera- ½ teaspoon
Small onion-2

For Temper
Mustard seeds-1/2 teaspoon
Curry leaves- 5 no’s.
Oil-For frying


Method
1. In a cooker, cook the peas with little salt. Grind all the things into a fine paste.
2. In a tawa, heat the oil and temper the items and put the onion..
3. Fry it for 5 minutes and put the drained peas. Add the paste and salt of ½ teaspoon.
4. Mix it and fry for till the water dries. Garnish with coriander leaves and remove it.
5. Serve it with rice and sambar.













Vegetable Perattal
It is a chettinad dish. They will do in marriages.

Ingredients
Carrot -1
Potato- 1
Butter beans- 1/3 cup
Cauliflower- 2 pieces
Tomato-1
Onion- 1
Salt as per taste

For Grind
Red chilies-10
Jeera-1/2 teaspoon
Coconut grated- 1/3 cup

For Temper
Oil as per we want

Method
1. Carrot, onion, potato, tomato are cut into pieces. Except tomato and onion cook all the vegetables
adding salt.
2. Wash the cauliflower in hot water. And drain it
3. Grind all the products into soft paste.
4. In a vessel, add oil, jeera , onion, tomato and fry it. After frying add the boiled
vegetables, paste and little salt.
5. Fry it and remove from fire after 15-20 min.
6. Serve it with rice, chapatti and bread.


Coconut Pachadi

Ingredients
Coconut-1/2 cup
Green Chilies chopped – 2table spoon
Curd – ¾ cup
Coriander leaves- little
Salt as per taste

For Tempering
Mustard Seed-1/2 teaspoon
Broken Urad dal- ½ teaspoon
Curry leaves- 5 no’s

Method
1. Grate the coconut and put it in the curd and add salt.
2. In a tawa, temper all the items and put it in the curd mix.
3. Garnish with coriander leaves and serve it.



Rice Dal Payasam 2

Ingredients
Rice- ½ cup
Coconut- 1/3 cup
Channa dal- 3 table spoon
Sugar- 2 ½ cups
Milk – 2 cup
Cashewnut, Raisins- ½ table spoon
Ghee- 2 table spoon


Method
1. Soak the rice and grinded with coconut into a fine paste.
2. In a thick bottomed vessel pour 2 cups of water and cook the paste till the rice cook..
3. After it cooked pour the milk, sugar, cardamom powder and cooked channa dal.
5. Boil it. Fry the cashews, raisins in ghee. Put it in the payasam.
6. Serve it.

Friday, October 26, 2007

DIWALI SWEETS

I have given the recipes for Diwali. About diwali you can see here and here.

CARRNUT HALWA
This recipe is accidental one. I tried first time to do burfi. But accidentally I get a fine halwa. It is delicious one. My husband favourite recipe is here.


Karachi Halwa

The karachi halwa is here

WHEAT HALWA

My aunties (mother–in-law sister) do deliciously this recipe. It is easy to do. It will ready within 20 mins. She will prepare for fasting in Thiruvoonam . From the morning to night she do neivadhyam to god and finish the fasting . The recipe is here.

POTATO HALWA
My aunty(mother’s sister) will do nice this recipe. She will do potato and coconut. I have do little variation for this potato and khova.

Ingredients
Potato – ½ cup
Ghee- ½ cup
Khova- ½ cup
Sugar-1 ½ cup
Milkmaid- ½ cup
Cardamom-3 no’s
Cashews-10 no’s

Method
1.Boil ther potatoes and peel and mash it.
2.In a kadai, fry the cashews in ghee. And fry the potato till a pleasant smell comes.
3. Then add the sugar, khova, milkmaid, cardamom. Mix it finely without leaving your hand.
4. Then wait till it does not touch the vessel remove it.
5. Decorate with cashews
6. Serve it with a savoury.

4 in 1 Burfi
This dish I read from a cook book. It’s strength dish.

Ingredients
Vegetable grated(carrot,beetroot, radish)- 1 cup
Coconut grated-1 cup
Khova without sugar-1/3 cup
Sugar-4 cup
Cardamom-3 no’s
Cashews powder-1/3 cup

Method
1. In a thick bottomed vessel 4-5 teaspoon ghee fry the vegetables till the raw
smell goes.
2. Then add the sugar, coconut grated, cashews powder, khova and mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it.


Bread Potato Halwa
This dish is like a badam halwa taste.

Ingredients
Bread Slices-5
Mashed Potato-1 cup
Boiled mashed Moongdal-1 cup
Milk- ½ liter
Sugar-1 ½ cups
Ghee- ½ cup
Any essence - as per taste.
Cardamom-3 no’s
Cashews, dry grapes, badam-1 table spoon

Method
1. In a thick bottomed vessel leaving ghee, cashews,badams,essence add all the thing and mix it. 2. When it becomes thick add the remaining one. Mix it finely
without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it


Milk dal halwa


Ingredients
Milk- 5 cups
Moong dal Powder (roasted)- ½ cup
Gram flour-1/2 cup
Coconut—1/2 cup
Sugar- 3 cup
Ghee – 1cup
Cardamom-3 no’s

Method
1. In a thick bottomed vessel pour the milk and boil it till it reduce for 2 cups.
2. Then add the remaining things and mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Spread it in the plate equally.
5. And cut into pieces. Decorate with cashews
6. When it become cold remove it from plate and serve it


Fried Gram Halwa
It is easy to prepare within 30 min. we can do. It is healthy one also. I think it’s famous in Karnataka. But I surely dono.

Ingredients
Fried Gram-1 cup
Sugar-2 ½ cup
Milk-1/3 cup
Ghee-1/2 cup
Cashews-10no’s
Cardamom Powder-1/2 teaspoon
Orange Color- if u want

Method
1. Powder the gram into fine.
2. In a tawa, put the sugar and water 1 cup and leave for dissolving.
3. After dissolving pour little milk to separate the dust from it and remove the dust using
the spoon or filter it .
4. Then put the powder and mix it well.
5. And pour the remaining milk, ghee, cardamom powder and mix it without leaving
your hand.
6. It it becomes thick and doesnot touch the vessel means remove and pour in a plate
which was spread with ghee.
7. Garnish it with fried cashews and serve it.


Sago Halwa/Karuppatti Halwa

I have read ina tamil magazine (Mangayar malar). The article name is “konzhunaddu samayal” wriiten by a famous chef “Nalabaga Sakkaravarthi Jacob”. This recipe is fine. Konzhunadu means a part of tamilnadu.
I am happy to share the recipe with all.

Ingredients
Karuppatti- 2 cup
Sago- 1 cup
Ghee- 2 cup

Method
1. Fry the sago in a pan and cook it in water into fine.
2. In a thick bottomed vessel, powder the karuppatti and water and dissolve it . Filter it.
3. It become a thick pagu/ gravy add the sago and mix it and cook till the sago cooks.
4. After 5 minutes add little by little ghee and mix it.
5. The halwa sucks the ghee and come out till that time mix it with hand.
6. When it becomes the halwa stage remove it and serve it .

Hints:
If we want cashew and cardamom powder we can add. I have not added because of the original taste of karruppatti.

Banana Biscuit

Ingredients
Banana-1
Wheat Flour- 1 to 1 ½ cup
Corn Flour- ½ cup
Jeera-1/2 table spoon
Sugar- as per taste.
Cardamom Powder- 1 table spoon
Oil –for frying

Method
1. Peel the banana. Cut the bananas into pieces and grind it in mixie with sugar.
2. And add the flours, jeera and cardamom powder.
3. Mix it finely and make the batter into chapatti and cut into diamond shape pieces
4. In a kadai, pour the sufficient oil for frying.
5. After the oil is heated and fry the pieces.
6. When it become brown and remove it.

Dal Burfi

Ingredients
Channa dal- 1 cup
Moongdal- 1 cup
Sugar- 2 ½ cup
Ghee- 1/2 cup
Cashews- as per wanted
Cardamom Powder- ½ table spoon

Method

1. Fry the both Dals till it be little brown. Leave it for cool and soak it and grind it.
2. Cook it in steam in the idli cooker for 10 min. After it become cool make it powder in
the hand itself.
3. In a kadai make a sugar syrup and put the powder and mix it with hand.
4. Put the fried cashews and cardamom powder. Mix it finely
without leaving your hand. 5. Since, it does not touch the vessel remove it.
6. In a plate, spread the ghee and pour it. Decorate with some cashews.
7. Serve it


Coconut Rava Burfi

Ingredients
Coconut grated-1cup
Rava/sooji-1 cup
Ghee- 1 cup
Milk- 1 cup
Sugar- 2 1/2 cup
Cardamom powder- 1 table spoon

Method
1. In a thick bottomed vessel, put all the ingredients and mix it.
2. Mix it finely without leaving your hand.
3. Since, it does not touch the vessel remove it.
4. In a plate, spread the ghee and pour it. Decorate with some cashews.
5. Serve it.

Sunday, October 7, 2007

Dry Fruit Pongal

It’s a rich receipe. We can use in parties and weddings.
Ingredients
Rice-1 cup
Moong dal-1/2 cup
Milk – 2 cup
Milkmaid- 1 cup
Sugar- ½ cup
Ghee- 3 tablespoon
Cardamom powder- ½ teaspoon
Raisins- 10 no’s
Dates -5
Cashews-10no
Chopped Badam- 10no’s
Chopped Pista- 5 no’s
Chopped Walnut- 5 no’s
Method
1.Fry the moongdal till a sweet aroma comes. Then wash the rice and dal and cook
with 5 cups water and milk in cooker for 5-7 whistles . The rice to be in fine
mashing stage.
2.Then mash it and add milkmaid, sugar and cardamom powder.
3.Then add the fried dry fruits and ghee also.
4.Then cook it for 5 min and garnish it with dry fruits.
5.Serve it.

Time: 10min
Serve-6

Hints: we can also do without dry fruits.

Thursday, October 4, 2007

Kongu Tomato Kuruma

Ingredients
Tomato cutted- 1/2 cup
Small onion- 1 cup
Garlic- 1/2 cup
Ginger- 1 piece
Green chillies-4
Red chillies- 4
Fried Gram- 1/3 cup
Cardamom powder -1/2 teaspoon
Khus-Khus- 1/2 table spoon
Coconut- 3 table spoon
Jeera- 1/2 teaspoon
Salt as per taste.

For Temper
Mustard sees-1/2 teaspoon
Channa dal- 1/2 teaspoon
Curry leaves- 1 table spoon


Method
1.Fry the onion, garlic, ginger, chillies, gram ,jeera,tomato and khus-khusand grind
into a paste.
2.In a tawa, heat the oil and temper the products and put the paste and coriander
leaves and pour some water and boil it for 10-15 min for the raw smell of tomato
3. Serve it with idli.

Time- 15 min
Serve- 4

Kongu Kalan Varuval/Kongu Mushroom Fry

Ingredients
Mushroom – 2packet
Maida Flour-3 table spoon
Oil as per required for frying
Salt as per taste.

For Kongu Masala Powder
Khus-khus- 1 table spoon
Sesame white seed- 1 teaspoon
Fried coconut- 5 table spoon
Turmeric Powder- ½ teaspoon
Ground nut- 2 teaspoon
(fry it without oil and grind it using water)

Method
1.Cut the mushroom into half.
2.Then mix the paste, maidaflour and salt. Keep it aside for ½ hr in fridge.
3.Then mix the mushroom and put in the oil for frying.
4.After it fried remove it.
5.Serve it briyani.


Time: 15 min
Serve:5

Monday, October 1, 2007

Sprouted Green Gram Kuzhambu

Ingredients
Sprouted Green Gram - ½ cup
Onion cutted-1
Tomato cutted-1
Salt as per taste

For Paste
Coconut- 1 table spoon
Fried Gram- 1/2 cup
Red chilli powder-3 table spoon
Jeera-1/2 teaspoon
Garlic- 2 pieces


For Tempering

Mustard seed-1/2 teaspoon
Curry leaves- 5 no's


Method
1. Grind the things which given into a smooth paste.
2. Cook the green gram with little salt.
3.In a tawa heat the oil and temper all. Fry the onion,tomato. After frying add the paste, green gram boiled with water. Mix it and if u want means add one or two cups of water .
4. If it becomes thick remove and garnish with coriander leaves.
5. Serve it with dosai or idli.
6. Serve it.

Time:15 min
Serve:5
Hints : if u want more coconut means we can add. Without garlic also we can do.