Archive for the Category » Vegetarian «

Ragi Porridge – Kelvaraug Koozh

Ingredients:

  • Ragi Powder – 1 cup
  • Salt, Curd, Small Onion, cooked rice – as required

Procedure:

  1. Add 1 cup of water to 1 cup of ragi powder, mix well, cover it and ferment for 12 hours
  2. Bring to boil 2 cups of water in a thick-bottom vessel
  3. Add a handful of cooked rice, if available
  4. Mix well the fermented ragi and add it slowly to boiling water, with constant stirring
  5.  Cook on slow fire for 5 minutes, with constant stirring
  6. Remove from flame, allow it to cool, pour water to cover the porridge and ferment it for another 12 hours
  7. Take the required quantity, add curd and salt to taste
  8. Mix well and drink with any side ie. pickle, small onion or garlic kulambu, roasted sour chili

Coriander Coffee

Ingredients:

  • Coriander Seeds  – 2 cup
  • Dried Ginger (Sukku)-2″

Procedure:

  1. Roast Coriander seeds, in a kadai, in medium flame, till smell emanates.
  2. Crush dried ginger and roast in a kadai for 1 min.
  3. Allow both to cool.
  4. Grind coarsely roasted ginger, add roasted coriander seeds and grind coarsely.
  5. Store in a air-tight container.
  6. Heat one cup of water to boil, add 1 tbs of coriander mix, boil in medium flame for 4 to 5 min.
  7. Strain the clear coffee, add 1 tbs of milk, 1 tsp of palm/brown sugar and drink warm coffee to reduce burping, acidity, heart-burn, improve digestive power.
  8. Avoid Coffee or Tea while you have digestive related issues.

Coconut Burfi-Easy Deepavali sweets

Ingredients:

  • Grated Coconut  – 1 cup
  • Sugar-2 cup
  • Ghee- 1/2 cup
  • Fried cashews – 5 no- broken into smaller pieces
  • Powdered cardamom – 2 pinches

Procedure:

  1. Take sugar in a kadai, add only enough water to cover the sugar, heat in medium flame to get 2-string consistency of sugar syrup.
  2. Add grated coconut and stir continually, add  the ghee and mix well.
  3. Continue heating till it leaves the pan without sticking. Sprinkle cardamom powder and  fried cashews and remove from heat.
  4. Spread the mix evenly on a greased tray/plate and cut them into diamond pieces.

Maida Diamond cut sweets- Easy Deepavali Sweets

Ingredients:

  • Maida – 1 cup
  • Rice flour-1/4 cup
  • Curd -1/4 cup
  • Sugar-1 cup
  • Ghee- 2 tbs
  • Oil for frying

Procedure:

  1. Sieve maida and rice flour, add 1 tbs ghee and mix well.
  2. Add adequate curd in small quantities, knead it into a thick paste and leave it for 10 minutes.
  3. Make 1-2 mm thick pooris and cut them into diamond shaped pieces. Arrange individual pieces carefully in a plate.
  4. Heat oil in a kadai and fry them, in small numbers at a time, till golden brown in color.
  5. Pour sugar in a  wide-mouthed kadai, add only enough water to cover the sugar, and heat it to get one string consistency.
  6. Add the diamond cuts into the sugar syrup and mix gently.

Badar Bheni – Sirotti- Easy Deepavali Sweets

Ingredients:

  • Maida – 1 cup
  • Sugar-1 cup
  • Rice flour-2 tbs
  • Ghee- 2 tbs
  • Cardamom – 1 no

Procedure:

  1. Sieve maida, add 1 tbs ghee and mix well.
  2. Add adequate water and knead it into a thick paste to make 2 mm thick rotis and leave it for 10 minutes.
  3. Heat 1 tbs ghee in a kadai till it melts and remove from heat.
  4. Add rice flour to the hot ghee and mix well.
  5. Make 6″-diameter maida rotis.
  6. Spread rice flour paste thinly and evenly on the top of one roti.
  7. Place another roti on it and spred rice flour paste on the top side.
  8.  Place the third roti on it and spred rice flour paste on the top side.
  9. Roll the three-layered roti smoothly,but tightly,  into a long rod.
  10. Cut the roll across into 1″ pieces.
  11. Place each small roll in a slanting position and press the roll smoothly into a long 2 mm poori.
  12. Heat oil in a kadai and fry the pooris till golden brown and place them over tissue paper/cloth to drain the excess oil. Spread the pooris  onto a plate.
  13. Grind sugar and cardamom into fine powder and sprinkle it over the pooris. Turn over the pooris and sprinkle the sugar powder again.

Badam Halwa/Cake-Easy Deepavali Sweet

Ingredients:

  • Badam-100 g
  • Sugar-100 g
  • Milk-1 cup
  • Ghee-1/4 cup
  • Saffron-1 pinch

Procedure:

  1. Soak badam in warm water for 6 hr, remove the skin, and blot out water with a paper/towel.
  2. Grind into a thick coarse paste with adequate quantity of milk.
  3. Heat milk in a kadai, add sugar and stir well till it dissolves.
  4. Add badam paste and stir continually till you get the desired consistency.
  5. Reduce heat, add saffron and ghee and mix well.
  6. When done transfer it to a plate coated with ghee and flatten the badam mix.
  7. Use as halwa. Or, if hardened, cut into diamond shaped cakes.

Keerai Tannisaru

Ingredients:
1.Any green (spring onion, leaves of drum-stick etc, cleaned and cut into small pieces-4 cups.
2.Toor Dhal-half cup
3.Small onions-sliced into .25 cm thick pieces
4.Tomato-1 no cut into small pieces
5.shredded coconut – half cup
6.Sombu – 2 tsp
7.Red chili powder 2 tsp
8.Coriander powder – 4 tsp
9.Turmeric powder – half tsp
10.Oil-6 tsp
11.Salt to taste
12.Karuvadagam – 3 tsp

Method:
1.Boil door dhal. Grind cocunut with sombu into smooth paste
2.Heat 5 cups of water (better to use the water used for cleaning rice) in a kadai, add red chili powder, coriander powder, turmeric powder, onion, tomato and boil for about 8-10 m.
3.Add greens and boil for another 2 m,
4.Add cocunut-sombu paste, boiled toor dhal and boil for another 3 m.
5. Heat oil in a kadai, reduce heat and add karuvadagam. After it splutters, add it to tannisaru. Close with a lid and boil for one more minute.

Mixed Vegetables Soup

Incredients:

  • Carrot 100 g
  • Beans 100 g
  • Green Peas 100 g
  • knol kol 100 g
  • chow-chow 100 g
  • Big onion 250 g
  • Tomato 200 g
  • Butter 2 tbs
  • Pepper Powder 1 tbs
  • Coriander leaves, coarsely cut 1/4 cup
  • Salt to taste
  • Roasted bread

Preparation: Clean and cut all vegetables and onion  into small pieces

Method:

  1. Boil 8 cups of water in a vessel
  2. Add 1 tbs butter in a cooker, add cut vegetables, onion, tomato and saute for 2 min
  3. Add boiling water to the above, pressure cook for 3 min
  4. When cool, strain half the vegetables and grind  it into a paste
  5. Add the paste to the steamed vegetables and stock, salt and 1 tbs butter
  6. Bring to boil and, if needed, add enough water to get proper consistency
  7. Add cut coriander leaves and remove from heat
  8. Serve the soup in bowls after sprinkling pepper powder on the top along with roasted bread

Coconut rice

Ingredients:

  • Mustard seeds
  • Split Urad dal
  • Split Channa dal
  • Green chilies
  • Ginger
  • Asafoetida power
  • Curry leaves
  • Salt
  • Rice
  • Coconut oil
  • Shredded coconut

Procedure:

  • Cook rice, but not mushy
  • Add coconut oil and cooking oil to pan
  • Add mustard seeds
  • Add channa dal and urad dal when mustard seeds are starting to splutter
  • Add green chilies, ginger, curry leaves
  • Add asafoetida powder last and add the shredded coconut
  • Mix for 2 to 3 minutes until the coconut is light crispy
  • Add to rice and mix
  • Add more salt, shredded coconut, or coconut oil to adjust taste
  • Garnish with corriander seeds

Lemon rice

Ingredients:

  • Lemon juice
  • Gingely oil
  • Mustard seeds
  • Split Urad dal
  • Split Channa dal
  • Green chilies
  • Ginger
  • Asafoetida power
  • Curry leaves
  • Salt
  • Rice
  • Turmeric powder

Procedure:

  • Cook rice
  • Add 1 tsp turmeric rice to the rice when it is hot
  • Add gingely oil and cooking oil to pan
  • Add mustard seeds
  • Add channa dal and urad dal when mustard seeds are starting to splutter
  • Add green chilies, ginger, curry leaves
  • Add asafoetida powder last and pour the mix into the rice on top of the turmeric
  • Add gingely oil to the rice, salt, and lemon juice
  • Mix the rice
  • Add more turmeric powder, salt, lemon juice and mix to reach required level of color, and taste.