Archive for the Category » Appetizer (V) «

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.

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

Fresh Lime-Mint Juice

Ingredients: ( to make 6 servings – 120 ml each)

  • Lemon – 1
  • Mint leaves – 25
  • sugar – 100g

Procedure:

  1. Grind mint leaves with a little water in a mixer and filter the juice
  2. Extract the juice of lemon and mix with mint juice
  3. Add required amount of sugar and water to the juice mix to suit your taste
  4. Add ice cubes and serve in a high glass with a slice of lemon/leaf of mint

Adai-Alavanthipuram Special

Ingredients:

  • Boiled rice 1.5 cup
  • raw rice 0.5 cup
  • tuar dhal (red gram) 1 cup
  • channa dhal (Bengal gram) 0.25 cup
  • red chili 6
  • red chili powder 1 tsp
  • sombu (aniseed) 3 tsp
  • hing (asafetida) 1 pinch
  • small onion 2 cup-thinly sliced
  • ginger 1”-finely sliced
  • curry leaves 20 -broken
  • oil
  • salt to taste

Procedure:

  1. Wash both rices and soak in water for 2-3 hr. Wash both dhals and soak in water for 2-3 hr.
  2. Grind red chilies, sombu, asafetida, salt into coarse paste. Add soaked rice and grind coarsely. Add soaked dhal and grind again coarsely with adequate water to make a thick batter.
  3. Add sliced red chili powder, small onion, ginger, curry leaves, mix well and keep aside for 1 hr.
  4. Heat a shallow pan; pour the batter into a thick, round layer, a little loosely by spreading it with a ladle. Add drops of oil and turn it when bottom side turns golden brown. When this side also turns golden brown, remove the adai and serve with jaggery/ sambar/coconut chutney.

Chettinadu Milk Paniyaram

Chettinadu Milk Paniyaram

  • Raw rice (1 cup)
  • Urad (black gram)
  • dhal (1cup)
  • sugar (1cup)
  • coconut milk 3 cups
  • cardamom 2

1. Clean 1 cup of raw rice and 1 cup of Urad (black gram) dhal with water and soak in water for 30m. Grind them into thick batter.
2. Heat oil in a pan. Drop small goblets of batter into oil and fry till turn light brown. Remove from oil and drop them into warm water for a while and collect them in a bowl.
3. Add sugar and crushed cardamom to coconut milk. Soak the paniyaram for 5m and serve