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Saturday, November 11, 2017

MILLET KULI APPAM


NEEDED
Pearl millet Flour/Kambu mavu/ Bajra atta - 1 cup
Ragi flour / kepa mavu - 1 cup
Poha / aval - 1 cup (coarsely powder the Poha in mixer )
Channa dal - 1 tbsp ( soak in water for 1/2 hr.
Onion big - finely chopped
Green Chilly - 2 finely chopped or (u can grind and add to Ur taste.)
Salt
Sour Curd as required

METHOD
In a bowl add powdered Poha , ragi flour , bajra  flour .
Add curd as required , mix well.
Can add water to loosen the batter.
Keep aside for 1 hr.
After an hr , add salt , onion ,chilly.
Drain the water and add the Channa dal.
Mix well.
Take a non stick appam mould.
Add little oil in each hole.
Then fill the holes with this batter.
Cook on medium flame.
Then turn the other side, cook for few minutes and remove.
Serve with coconut chutney.





Tuesday, October 31, 2017

ADAI

NEEDED
Boiled rice - 2 1/2  cups
Urad dal- 1/2 cup
Toovar dal - 1/2 cup
Channa dal - 1/2 cup
Hing
Red chilly - 8
Curry leaves - little
Salt

Method
In a big bowl soak boiled rice , add enough water.
Take another bowl and soak the 3 dals together.
Keep aside for 4 to 5 hrs.
Then wash the rice and dal seperately twice or thrice.
Drain the water.
In a mixer first grind boiled rice , add red chilly, hing , curry leaves.
Add water as required and grind to a smooth paste.
Transfer this to a big bowl.
Then grind the dal ,add water if required.
Don't grind very smooth,   (coarsely grind).
Add this to the same rice bowl .
Add salt as required , mix well and keep aside.(4 hrs for fermentation)
After 4 hrs u can make adai.
Check the consistency of the batter, add water if required.
( Same like we make dosai)





Monday, October 30, 2017

SATTU LADOO



NEEDED.          Makes 15 ladoos
Sattu atta( Channa powder)  - 2 cups
powdered sugar - 2 cups
Ghee - 3/4 cup
Casewnut ,badam - (chopped)- 1/4 cup
Elachi powder little

METHOD
Take a thick bottom pan .add the ghee.
Then add the sattu atta.
Roast continuous till nice aroma comes.
( Keep stirring so that it doesn't get burnt)
The mixture will not stick to the pan , it will be  thick .
Add elachi powder and the chopped nuts.
Mix well.
Remove and transfer it to a big bowl.
Allow it to cool.
Then add the sugar powder and mix well.
Make small small ladoos.

Note
The ladoo will not be firm first,it will become hard after 2  hrs









Monday, September 25, 2017

MOONG DAL BURFI



NEEDED             30 pieces
Moong dal flour - 1 1/2 cup
Sugar - 2 cups
Mawa - 200 gms
Ghee - 3/4  to 1 cup
Food color - lemon yellow - a pinch
Elachi powder - little

METHOD
In a pan slightly roast the Mawa and transfer it to a bowl.
Then in the same pan add ghee and the moong dal flour.
( If u don't have moong dal flour , soak moong dal in water for 2 hrs , then drain the water and grind to a smooth paste.u can use this paste instead of flour.)
Keep in low flame and cook till colour slightly changes and nice aroma comes.
Stir constant for 10 to 15 minutes.
Transfer this to the same Mawa bowl.
In another pan add 1 cup water and add the sugar.
Sugar should dissolve and 3 to 4 boils should come .
Add lemon yellow colour.
Then add the Mawa , moong dal mixture .
Keep stirring so that no lumps form .
Then lower the flame and cook for 5 to 10 minutes.
It should Come to a rolling consistency without sticking to the pan.
Spread in a greased plate and allow it to set for 2 hrs.
Then put pieces.




Friday, September 22, 2017

MAIDA KAJU BURFI



NEEDED.              Makes : 25 pieces
 Maida - 1/2 cup
Makhana - 1/2 cup
Cashew nut - 1/2 cup
Ghee -1/2 cup
Milk - 1/2 cup
Sugar - 2 cups
Coco powder - 2 tbsp
Liquid glucose - 1 tsp (opt)
Little elachi powder

METHOD
Dry roast makhana and cashew nut together and powder it.
Roast maida in 1/2 cup ghee ,till nice aroma comes. (For 3 min ) keep aside.
Take a thick bottom pan , add 1/2cup water and 2 cups sugar . Make sugar syrup .
( Sugar should dissolve ,and the syrup should be little more than 1 string consistency.)
Then add milk , prepared maida ghee mix , coco powder,elachi powder.
Keep stirring  ,till it leave the sides of the pan.
Spread evenly in a greased plate.
Allow it to set and then put pieces.




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 .