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Thursday, September 14, 2017

VANILLA BURFI


NEEDED
Gram flour / besan - 1 cup
Condensed milk - 1 tin (400ml)
Sugar - 1 1/2
Ghee - 3/4  to 1 cup
Elachi powder - 1/2  tsp
Vanilla  essence - 1 tsp

METHOD
Take a thick bottom pan. add condensed milk and sugar.
Stir on a medium flame , till the sugar melts.
Then add the besan , stir constant so that no lumps form .
Add ghee little by little .
Add elachi powder and vanilla essence.
When u get the desired burfi consistency .
(Testing : If u drop a little in a bowl, it should come to roll like a ball)
remove and spread in greased plate.
Then put pieces.



Thursday, August 31, 2017

MOONG DAL KOLUKATTAI




NEEDED
moong dal - 1/4 cup
grated coconut - 1/2 cup
grated jaggery - 1/2 - 3/4 cup  depends on the sweetness of the jaggery
cardamom / elachi powder - 1/4 tsp

FOR DOUGH
raw rice - 1 cup
little salt
til oil / sesame oil -   2 tsp
water as required

METHOD
FOR DAL PURAN

  • dry roast moong dal , on a medium flame till golden.
  • add water as required and pressure cook  the dal .
  • mash it once done.
  • now add the jaggery to mashed dal and cook on medium flame .
  • stir till the jaggery mix well with  the dal .
  • add elachi powder , and coconut. 
  • mix well and cook for few min .
  • allow it to cool .
  • make small balls with the puran.


note;
 if the jaggery is not organic one , then dont add directly.

  • heat jaggery , with little water just to immerse it.
  • once dissolved, filter it . then add to the dal mash ....


FOR OUTER COVER 

  • soak 1 cup raw rice for an hr.
  • clean and drain the water , grind it to a smooth paste adding water as required.
  • keep the batter in a pouring consistency .
  • add little salt and mix well.
  • in a wok add 2 tsp til oil and pour this batter.
  • stir constant on a medium flame .
  • add little oil if required, it  will thicken leaving the sides.
  • remove and transfer it to a bowl . 
  • once warm enough to handle, add little til oil and knead to a smooth dough.
  • keep the dough  coved to avoid cracking  or knead everytime before making.
  • divide into equal size balls.
  • make cup shape with the dough. keep the puran in the middle and close the cup from all sides.
  • gather on top and give a modak shape.
  • steam it for 5 - 8 minutes , until the outer cover gets shiny.
  • remove and repeat the same for the rest of the modak .








Friday, August 18, 2017

CARROT BURFI.


NEEDED
carrot - grated - 1 cup
milk powder - 1 cup
milk - 1/2 cup
condensed - 200 gms
ghee - 1/4 cup ghee
elachi powder little
chopped nuts to garnish

METHOD 

  • In a pan add little ghee and add the carrot . 
  • fry for 2 minutes  , then add the milk .
  • add milk powder, and mix well so that no lumps form .
  • add ghee little by little.
  • add condensed milk , elachi powder.
  • stir constant , so that it doesnt stick to the bottom .
  • grease a plate and keep ready.
  • when the ghee seperates and leaves the sides ,remove and spread in the plate .
  • allow it to cool and then put pieces.
  • garnish with chopped nuts.

note:
this burfi was very soft .


Wednesday, August 16, 2017

BITTER GOURD PITLAI




NEEDED
bitter gourd - 1/4 kg ( can use big or small bitter gourd)
toovar dal (pressure cooked ) - 1/2 cup
haldi
salt
tamarind water- 1 cup ( 1/2  lemon size tamarind)
little jaggery
1 tsp oil , mustard 1 tsp, urad dal 1tsp ,curry leaves little


TO ROAST AND GRIND
dhaniya - 2 sp
channa dal - 2 sp
red chilly - 4
hing
grated coconut - 1/2 cup
oil - 1 tsp

in a wok add 1 tsp oil and add roast dhaniya , red chilly ,hing and channadal.
remove and add coconut .
allow it to cool and grind to a coarse paste.

METHOD

  • Wash the bitter gourd  .
  • in a pan add 2 tsp oil , add the bitter gourd , haldi and salt as required.
  • close this will a  lid and  cook on low flame.
  • remove the lid and c whether bittergourd is cook .
  • then add the tamarind water , cook till the raw tamarind smell goes.
  • then add the ground paste and the cooked toovar dal .
  • add little jaggery.
  • cook for few minutes and remove.
  • in a small wok temper mustard ,urad dal , curry leaves in 1 tsp oil.
  • add this to the bitter gourd pitlai.
  • u  can make small small vadai and add to this pitlai.
note  
if using big bitter gourd , discard the seed and cut to medium pieces.
if small bittergourd , slit and remove seed.





Sunday, August 13, 2017

DAL PANCHMEL


NEEDED
tur dal /toovar dal - 50  gms
moong dal - 50 gms
masoor dal  - 50 gms
channa dal - 25 gms
urad dal - 25 gms
ghee - 2 tbsp
oil - 1 tsp
jeera /cumin seeds - 1 tbsp
chilly powder - 1 tbsp
haldi /turmeric - 1/2 tbsp
hing - 1/4 tsp
dhaniya powder - 1 tbsp
garam masala - 1 tbsp 1 medium tomato
2 green chilly - finely chopped
water as required
salt to taste
finely chopped corriander for garnishing

METHOD

  • In a bowl add all the 5 dal . 
  • add water and wash it properly.(3 times)
  • strainthe water .
  • then soak it in hot water for an hour.
  • pressure cook the dal ,adding little salt  and water as required.(4-5 whistles)
  • -churn the dal adding water and mix well.
  • in a pan add ghee and little oil .add hing ,jeera, garam masala  and the cooked dal.
  • add turmeric, chilly powder , dhaniya powder and salt to taste . ( we have already added little salt while cooking dal ).
  • add water to adjust the consistency,
  • add finely chopped green chilly , tomatoes  and corriander  and remove.






Monday, August 07, 2017

MANGO KHEER


NEEDED
milk - 1 lr
Mango pulp - 1  cup (take a mango,remove  skin , cut and grind)
little elachi powder
mango essence - 1tsp  (opt)
corn flour - 2 tsp (optional )- mix  corn flour in little milk and keep aside.
sugar (powdered)- 1/2 cup (adjust  according to the taste of the mango
chopped pista  little

METHOD

  • take a thick bottom pan and add the milk .
  • cook on medium flame , when it comes to pour out reduce the flame and keep stirring .
  • when the milk reduces to 3/4 , add the corn milk mixture.
  • (adding corn flour is optional)
  • mix well .
  • the milk will start thickening .(it shd not become too thick)
  • cook for few minutes and remove .
  • allow it to cool .
  • then add powdered sugar , mango pulp , elachi powder , mango essence .
  • mix well , garnish with chopped pista .
  • serve chilled.




Sunday, July 30, 2017

PEANUT CHUTNEY

NEEDED
Peanut - 1 cup
Chutney dal / porikadalai -3 tbsp
Green chilly - 4 to 5
Jeera - 1 tsp
Garlic- 3 flakes
Salt to taste
Oil - 1 tsp
Mustard - 1 tsp
Urad dal-1/2 tsp
Little curry leaves

METHOD
In a pan slightly dry roast the peanut.
Remove and keep aside.
(No need to remove the skin)
Now in the same pan add 1/2 tsp oil , add the roasted peanut,jeera, garlic and the chutney dal .Fry for 1 min and remove .
Add salt and grind this to a smooth paste adding water as required.
Transfer it to a bowl.
Temper mustard , urad dal , curry leaves in 1 tsp oil. Add to this chutney.
Good with idly and dosa.
Make the  chutney very spicy.