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Chowchow Halva

Ingredients:

  • Chowchow grated -1 cup
  • Sugar- 3/4 cup
  • Milk-1/4 cup
  • Ghee- 2 Tsp
  • Cardamom crushed – 4 no
  • Cashew nuts and dry grapes – each 6 no

Procedure:

  1. Remove skin and central seed pod of Chowchow and grate it.
  2. Pressure cook Chowchow gratings with milk – 0ne whistle
  3. Heat further in open vessel/cooker till milk gets absorbed.
  4. Add sugar and stir continually till you get the desired consistency.
  5. Roast cashew nuts and dry grapes in ghee and add to the halwa.
  6. When done transfer it to a plate coated with ghee and flatten the mix.
  7. Use as halwa.

Category: Appetizer (V)DessertVegetarian Tags: DessertSweets

Sethu’s Special Tomato Chutney for all dishes.

Ingredients:

  • Tomato 200g
  • Big Onion 100g
  • Garlic gloves 6
  • Ginger 1 cm
  • Green chili 1
  • Red chili powder half tsp
  • Coriander powder half tsp
  • Turmeric powder 1 pinch
  • Garam masala 1 pinch
  • Mustard 1 tsp
  • Cinnamon 2 cm
  • Sombu half tsp
  • Kalpasi 1 cm
  • Clove 2 no
  • Oil 3 Tsp
  • Salt to taste
  • Curry leaves
  • Coriander leaves

Procedure:

  1. Cut tomato into small pieces and grind into thin paste, adding adequate water
  2. Cut onion into 1 cm long pieces
  3. Slice garlic, ginger and green chili
  4. Heat oil in a kadai, add mustard and let it splutter. Add cinnamon, kalpasi, sombu, clove. Reduce to slow fire.
  5. Add onions, garlic, ginger, green chili pieces and curry leaves. Fry for a minute
  6. Add red chili powder, coriander powder, turmeric powder.
  7. Add tomato paste, salt and cook for six minutes till you get thin sambar consistency. Check the taste and correct for salt and, if needed, add one tsp tamarind juice to enhance the savoury taste
  8. Add garam masala and pieces of coriander leaves and remove from heat.

Sethu’s Special Chicken Roast

Ingredients

  • Chicken pieces 500g
  • Big Onion 2 no
  • Tomato 1 no
  • Garlic 10 gloves
  • Ginger 1″ piece
  • Sombu 1 Tsp
  • Pepper 1 tsp
  • Jeera 1 tsp
  • Cinnamon 1″ piece
  • Clove 2 no
  • Cardamom 1 no
  • Garam masala 2 pinch
  • Salt
  • Curry leaves, Coriander leaves
  • Oil 100 g
  • Corn powder 1 Tsp
  • Red chili powder 1 tsp
  • Coriander powder 1 tsp
  • Turmeric powder half tsp

Procedure:

  1. Dry powder Sombu, Pepper, Jeera, Cinnamon, Clove, Cardamom, Salt.
  2. Add diced onion, tomato, ginger, garlic, coriander stem to the above and grind into paste adding minimum quantity of water.
  3. Put the paste in a bowl, add red chili, coriander, turmeric powder, garam masala, salt to taste, curry leaves and mix well. Add the chicken pieces, mix well and cool it in the fridge to marinate for two hours.
  4. Pour 50 ml oil in thick bottomed, flat kadai, special spread the marinated chicken pieces and the remaining paste. Springle 50 ml of water, cover it with a lid and cook in slow fire for three minutes. Open the lid, turn the pieces upside down and continue to cook for another three minutes.
  5. Remove from heat, transfer the chicken pieces to a plate. Continue to cook the gravy into thick paste by adding the remaining oil with constant stirring. Add the cooked chicken pieces, sprinkle the corn powder and mix well.
  6. Add cut coriander leaves and remove from heat.

Hotel style Tomato Chutney

Rasam with Powder -Coimbatore Style

Ingredients:

  • Coriander seeds 1 cup
  • Jeera 1/3 cup
  • Pepper 1/4 cup
  • Curry leaves 1 cup
  • Red chilli 15-20 no
  • Ghee 1Tsp

Procedure:

  1. Heat a thick-bottomed kadai. Add coriander, pepper, curry leaves and ghee. Roast with continuous stirring, in low heat, till smell emanates.
  2. Add jeera and roast further for three minutes. Remove from heat and allow it to cool.
  3. Grind the above in a mixer/grinder as a coarse powder and store in a air-tight container.

Make Rasam with powder

Ingredients:

  • Dhoor dhal -1/2 cup
  • Tomato-2 no cut into small pieces
  • Green chili 1 no, split into two pieces
  • Garlic 5 cloves, crushed
  • Tamarind, small lemon size, soaked in water and filtered into juice
  • Salt, 1 Tsp oil, 1 Tsp Ghee
  • Mustard seed 1 tsp, jeera 1/2 tsp, split dhal 1/2 tsp, Red chili 1 no broken into two pieces. Asafoedita 1 tsp, curry leaves and coriander leaves.
  • Rasam powder 2 Tsp

Procedure:

  1. Boil dhoor dhal in 1 cup of water
  2. Boil tomato, green chili, crushed garlic in 1 cup of water.
  3. Add mashed dhoor dhal, tamarind juice, rasam powder and salt to taste.
  4. Bring it to boil, remove from hear immediately and keep aside.
  5. For garnish: Heat 1 Tsp oil in a kadai.
  6. Add mustard, as it splutters add jeera, split dhal, broken red chili, curry leaves and asafoedita and switch off heat, add 1Tsp ghee, mix it with rasam. Add coriander leaves and serve hot.

Variety Rice – Curd Rice

Ingredients:

  • Raw Rice 1 cup
  • Milk half cup
  • Curd 1 cup
  • Asafetida – 2 pinch – fry in oil a small piece and crush to powder
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Asafetida – 2 pinch-Fry in oil and crush a small piece
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tsp
  • Mustard seeds half tsp
  • Urad dhal – 1 Tsp
  • Cashew nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Gingelly oil – 1 Tsp
  • Salt to taste

Proceedure:

  1. Wash rice, add 3.5 cups of water and pressure cook for 3 m/ whistles
    Pour the rice on a plate, add milk and crush well.
  2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add Urad dhal, cashew nut pieces and dry grapes, fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice.
  3. Add curd, salt to taste, coriander leaves, asafetida. Add additional salt, if needed.

Variety Rice – Lemon Rice

Ingredients:

  • Raw rice – 1 cup
  • Lemon 1 no – cut and extract juice
  • Turmeric powder 1 tsp
  • Asafetida – 2 pinch – fry in oil a small piece and crush to powder
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Gingelly oil – 3 Tsp
  • Salt to taste

Proceedure:

  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ whistles
    Pour the rice on a plate, sprinkle salt, turmeric powder and 1 Tsp of gingelly oil on hot rice and mix well.
  2. Heat 1 Tsp of gingelly oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves and add to cooked rice. Add lemon juice and mix well
  3. Add coriander leaves, asafetida and sprinkle 1 Tsp of gingelly oil. Fry cashew nut pieces and dry grapes in gingelly oil and mix it well with the rice. Add additional lemon juice or salt, if needed.

Variety Rice – Coconut Rice

  • Raw rice 1 cup
  • Shredded coconut 2 cups
  • Green chilli – 2 no- thinly sliced
  • Ginger 1 cm – thinly sliced
  • Asafetida – 2 pinch-Fry and crush a small piece
  • Curry leaves 10 no
  • Coriander leaves – thin slices – 2 Tps
  • Coconut oil – 4 Tsp
  • Ghee 1 Tsp
  • Mustard seeds 1 tsp
  • Chana dhal – 1 Tsp
  • Cashews nuts 10 no – broken into two
  • Dry grapes – 10 no
  • Salt to taste

Proceedure:

  1. Wash rice, add 2.5 cups of water and pressure cook for 3 m/ wistles
  2. Pour the rice on a plate, sprinkle 1 Tsp of coconut oil, salt and mix well
  3. Heat 2 Tsp of coconut oil in a kadai, add mustard seeds and let it splutter in medium flame, add chana dhal and fry till it turns golden brown, add green chilli and ginger slices, broken curry leaves, shredded coconut, salt to taste and stir for 2 m till coconut turns light brown. Add cooked rice and asafetida, mix well and turn off the flame.
  4. Add coriander leaves and sprinkle 1 Tsp of Coconut oil. Fry cashew nut pieces and dry grapes in ghee and mix it well with the rice. Add additional salt, if needed.

Health Drink Powder

Ingredients:

Samba wheat 250

Ragi 250g

Friedgram 200g

Jowar (white cholam) 100g

Bajra-Pearl Millet (kampu) 100g

Foxtail millet (Thinai) 100g

Barley 100g

Whole greengram 200g

Boiled rice-fried 100g

Peanuts 100g

Almond 100g

Pista 50g

cuscus 50g

Cardamom 10 no

Procedure:

  1. Soak ragi in water for 8 hr, drain and spread thin on a cloth for two days till it sprouts and dries.
  2. Dry roast all the grains and nuts separately till smell emanates.
  3. Grind each separately with one tps of cuscus and one/two cardamom.
  4. Mix well and store in air-tight container.
  5. To prepare one glass of drink: (1) Add one tbs of the powder to 150ml of water and mix well, heat in medium flame for 2-3m with constant stirring till it starts boiling. Switch off the heat. Add milk and jaggery/honey for taste.

VARIETY RICES-SWEET PONGAL

Ingredients:

* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch

Procedure:

1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.