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Wednesday, August 24, 2016

AVAL JAGGERY PAYASAM




NEEDED
1/2 CUP - Beaten rice / poha / aval
jaggery (grated) - 3/4 cup ( depends on the sweetness of the jaggery )
elachi powder
grated coconut - 2 tsp
little cashewnut
1/2 cup milk

METHOD
soak the aval in water for 10 min.
grind the coconut and cashew  to a paste adding little water.
take a thick bottom pan , add this aval and add enough water.
cook on a medium flame , till it gets slightly mashed.
add the jaggery , and cook for few min .
add  the coconut cashew paste. add elachi powder .
mix well and remove from flame .
add little milk (let the payasam be thick ) and mix well .
 ( can leave even  without adding milk)



Tuesday, August 23, 2016

KRISHNA


Monday, August 15, 2016

JOWAR SUNDAL


NEEDED
jowar millet- 1/2 cup
green moong - 1/4 cup- sprouted
Salt
red chilly- 1 - broken
Hing
Turmeric powder
little grated coconut
2 tsp oil
Mustard
jeera
curry leaves
chat masala- opt


How TO MAKE SPROUTS
soak jowar and green moong seperately over night.
Next morning drain the water and put inside a cesrole.( Separately)
This we do for sprouting.

METHOD

  • Steam the green  moong   and keep aside.
  • Then take a small cooker, add enough water and pressure cook jowar ( direct cooker)
  • leave 5 to 6 whistle. 
  • Remove and drain the excess water. 
  • Now take a wok and temper mustard, jeera, curry leaves, red chilly. 
  • And the jowar and moong.
  • add hing and turmeric powder,  salt . 
  • Stir and cook for 2 min .
  • atlast add grated coconut,  mix well and remove. 
  • Sprinkle little chat masala above this and serve.







Saturday, August 13, 2016

VADAI SUBJEE



With left out vadai mavu I tried this subjee for roti.
It was very tasty , so sharing this recipe.

NEEDED
vadai mavu -  I made small small round vadai.
2 big tomato- chopped
2 tsp ginger - finely chopped
Salt
Chilly powder
1 tsp dhaniya jeera powder ( opt)
1 1/2 tsp pav baji  masala
Finely chopped 1 onion (opt)
2 tsp  oil, mustard 1/2 tsp
Oil for frying vadai

METHOD
in a wok add enough oil and fry the vadai till golden brown on a medium flame.
Remove and keep aside.

In a pan add 3 tsp oil and temper  mustard.
Add tomatoes and ginger .
Add the spices( haldi, dhanajeera powder, salt, chilly powder, pav bajji masala)
Cook till oil seperates  , then add 1/2 cup water.
Cook for 2 min and add the vadai.
Mix well and remove.
Garnish with finely chopped onion and corriander.
Serve with roti or fried rice.




Monday, August 08, 2016

VALAPOO THUVIYAL



NEEDED:
Vaala poo - discard the center stem , chop- 1 cup
Urad dal- 1 tbsp
Red chilly
Hing
Tamarind little
Oil- 2 tsp, 1/2 tsp mustard
Grated coconut little
Salt
METHOD
  • In a wok add 1 tsp oil add slightly fry the vaalapoo. Keep aside.
  • Then temper mustard in 1 tsp oil , add urad dal,  red chilly,  hing.  
  • Fry till golden. 
  • Add the coconut , salt and remove. 
  • In a mixer 1 st grind the vaalapoo,  coconut,  red chilly,  tamarind adding water as required. 
  • Then add the urad dal,  and turn slightly, adding water if required. 
  • Remove and transfer to a bowl.

NOTE
do not grind so smooth.


Friday, August 05, 2016

CHEESY SPINACH NOODLES



NEEDED
hakka noodles
(boil enough water ,add very little salt,  2 tsp oil  and cook the noodles till done . then drain the water add keep aside)
spinach / palak - 1/2 bunch
chilly flakes
garlic - 6 to 10 flakes - chopped
oil- 1 tbsp
1/2 lemon
milk
cheese
salt as required

METHOD 

  • boil water and add the palak .(blanch) remove  and roughly chop the palak.keep aside.
  • in a pan add 1 cup milk , add add the cheese, and cook for few min, till its creamy pouring consistency.
  • (coz i had only cheeze cubes and slice , i adopted this way to use cheese)
  • in a wok add oil and fry the garlic .
  • then add the palak, pinch salt ,cook for a  min .squeeze lemon., mix well
  • put off the flame and add cooked noodles , and the prepared cheese.
  • add chilly flakes , mix well  serve hot .


NOTE
olive oil prefferable for making pasta , noodles etc.



Thursday, August 04, 2016

RAGI PAKODA

NEEDED:
ragi flour - 1 cup ( as required)
gram flour / besan - 1/4 cup
chutney dal / porikadalai - powdered - 2 tsp
onion -1 - roughly chopped
cabbage - finely chopped
ginger - small piece - grated
broken cashewnut - little
curry leaves, corriander - coarsely chopped
white til/ white sesame seeds- 2 tsp
black pepper - crushed
peanut / groundnut - little
salt
chaat masala ( opt )

oil -for frying

METHOD
  • mix all the above said ingredients  ( except chat masala) in a bowl. 
  • add water as required , little by little and make dough.
  • heat oil in a pan .
  • add 1 tsp of hot oil to the dough and mix well.
  • drop small bit pieces of the dough in the hot oil and fry on medium flame.  .
  • sprinkle   chat masala above the pakodas and serve hot