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Tuesday, July 25, 2017

PARUPU URUNDAI KUZHAMBU



NEEDED
Toovar dal - 1/2 cup 
channa dal - 1/4 cup 
green chilly -3 (add to ur taste)
salt
hing 
little curry leaves
tamarind water - 2 cups (take 1 small lemon size tamarind )
grated coconut - 1 tbsp (opt)
turmeric powder - 1/4  tsp
sambar powder - 2 tsp 
little jaggery (opt)
1 tsp - oil 
1 tsp mustard 

METHOD
  • soak toovar dal and channa dal together in a bowl for an hr.
  • drain the water ,add curry leaves , hing, turmeric, green chilly ,salt  and grind to a paste .
  • (add water if required for grinding)
  • remove , add little coconut ,mix well .
  • make small balls and keep aside .
  • (if the paste is very sticky and not able to make balls , u can drop small balls directly in the boiling kuzhambu.)
  • in a wok add 1 tsp oil and temper mustard .
  • add the tamarind water , hing , turmeric , sambar powder.
  • add salt.and little jaggery .
  • when it starts boiling ,reduce the flame  and gently drop the dal balls .
  • now allow it to cook , dont keep turning the balls .
  • once the balls are cooked it will become firm.
  • see to the kuzhambu consistency also .remove and garnish with chopped corriander.
  • good with rice , idly , dosa................






Thursday, July 20, 2017

ALOO PURI




NEEDED
wheat flour - 2 cups
potato (250 gms)- 2 medium size
dhaniya powder - 1tsp
turmeric /haldi - 1/2 tsp
chilly powder - 1/2 tsp
garam masala - 1 tsp
kasuri methi - 1 tsp
finely chopped coriander - little
green chilly finely chopped - 1 tsp
ginger paste - 1 tsp
little ajwain
salt to taste

METHOD 
  • pressure cook the potatoes .
  • peel skin and finely mash or grate the cooked potato.keep aside .
  • in a bowl add wheat flour , mashed potato , dhaniya powder, haldi, chilly powder, chilly ,ginger, coriander, salt , garam masala, kasurimethi, ajwain . 
  • knead well to a tight dough.
  • ( add water little by little if required)
  • keep aside to rest for 20 min.
  • after 20 min, add 1 tsp oil and knead again for 1 min.
  • heat oil , check the heat before frying.
  • make small puri  and fry in oil, both the sides, till golden brown 
 note
u can also make roti with the same dough .



Tuesday, July 18, 2017

EASY PEDA

NEEDED
milk powder - 1 cup
condensed milk - 200 ml
butter - 50 gms
saffron - a pinch
warm milk  - 4 sp

METHOD

  • Soak the saffron in warm milk and keep aside .
  • in a pan add butter , keep in low flame .
  • once the butter melts ,add the milk powder and stir continuously .
  • then add the condensed milk, saffron milk and mix well. 
  • keep stirring till u get a dough consistency .
  • remove and put in the plate or bowl. 
  • allow it to cool .
  • then make small balls, and then gently flatten it ,peda is ready  .
  • garnish with chopped almond or raisins........



Sunday, July 16, 2017

RAGI SEMIYA KHEER


NEEDED
Ragi semiya/ vermicelli- 1/2 cup
Milk - 1 lr
Grated  jaggery _ 1/2   cup  r to Ur taste
Elachi powder
Ghee-2 tsp
Roasted cashew -4
Kismis/ raisain -  little

METHOD

  • in a thick bottom pan add 1 tsp ghee and roast the ragi semiya and cashewnut .
  • now add 1 lr milk in the pan and cook on a medium flame, stir occasionally ,so that it doesnt pour out .
  • the milk should reduce to half .
  • then turn off the gas and add grated jaggery , elachi powder.
  • mix well , the jaggery will melt in the heat itself .
  • cool and serve garnished with raisain .
  • (milk curdles if the jaggery is added before. so i added last)
  • if the kheer is too thick , add little milk to loosen it.


Saturday, July 15, 2017

NIMBU PANI




NEEDED                        makes 4 cups
4 Tbsp - lemon juice
(from 1/2 lemon u get 1 tbsp juice)
8 tbsp - powdered sugar
(for 1 tbsp of juice : 2 tbsp sugar powder)
1 tsp - black salt
2tsp - cumin seed powder / jeera powder
1/2 tsp -  salt

METHOD

  • Combine  all ingrediants in a bowl and mix well.
  • add 4 cups of chilled water and again mix well .
  • serve chilled.



Wednesday, July 12, 2017

AVAL BISIBELLA BATH



NEEDED                  serves 3
Vegetables  of ur choice - 1 cup - chopped
( peas , potato , carrot , pumpkin, beans , brinjal ..any)
water -2 cups
turmeric /haldi - 1/2 tsp
tamarind extract - 1/2 cup
salt
jaggery -1 tsp
cooked toovar dal - 1/2 cup
bisibella powder - 3-4 tsp
thick aval /poha - 1 cup
ghee - 1 tbsp

FOR TEMPERING
1 tbsp ghee
1 tsp mustard
pinch hing
curry leaves little
little cashewnut -(opt)

METHOD      (1 cup = 225 ml)

  • in a kadai cook the vegetables in 2 cups of water.
  • add tumeric and salt
  • cover and cook , till the vegetables are 3/4 done .
  • then add the tamarind juice, add jaggery.
  • add the cooked toovar dal.
  • mix well and cook for 5 min .
  • then add the bisibella  masala powder. add salt .
  • now add the aval /poha .
  • mix well and add little ghee.
  • cook on a low flame  for 10 min , till the aval is done.
  • in a small pan temper mustard , curry leaves, hing , cashewnut in little ghee and add to this aval bisibella.
  • remove and serve hot topped with mixture .






Monday, July 10, 2017

ONION CHUTNEY.


NEEDED
1 tsp urad dal
1 tsp channa dal
4 red chillies
1 big onion - chopped
small piece tamarind
1/2 tsp jaggery
salt
2 tsp oil
water if required

FOR TEMPERING
2 tsp oil
1tsp mustard
1tsp urad dal
pinch  hing
1 broken red chilly (opt)
little curry leaves

METHOD

  • in a wok add 2 tsp oiul and roast urad dal , channa dal and red chilly .
  • add the onion , fry till golden .
  • remove from flame and add salt ,tamarind , jaggery.
  • cool completely  and then blend to smooth consistency , adding  water if required.
  • transfer it to a bowl .
  • now temper mustard , urad dal , red chilly , curry leaves, pinch hing in 2 tsp oil.
  • add this to the chutney and mix well.
  • good with idly ,dosa.......
  • ( prepare the chutney little spicy)