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.

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