September 17, 2014

Bottle Gourd / Paavakkai Chips

This bitter gourd fry or chips is crispy. The recipe will make those who dislike Bitter gourd also to relish them.






Ingredients:

Bitter Gourd
½ kg
Corn Flour
2 tbs
Red Chilli Powder
1 tes
Salt
As required
Oil
For deep fry

Procedure:
1. Wash and cut the bitter gourd into round and thin slices as shown in the picture. Remove the seeds from it.
2. Sprinkle little bit salt over the bitter gourd slices and mix them well. Keep it aside for 10-15 mins. Then drain the water which comes out from the bitter gourd.(this is to avoid the bitterness of the bitter gourd)
3. Then add corn flour, red chilli powder and salt. Mix them well and set aside for 5 mins. No need to add water. Suppose you feel it is dry then just sprinkle the water and mix.
4. Heat oil in a pan. When the oil is hot then sprinkle the bitter gourd slices. Fry them until they becomes golden in color.
5. Allow it to cool down and store it in air tight container.
  Now the bitter gourd chips is ready to serve.

September 15, 2014

Coconut Coriander Chutney



Ingredients: 

Grated Coconut
½ cup
Roasted split gram (pottukadalai)
2 tbs
Green Chilly
1
Ginger
1 inch
Garlic
2 pods
Chopped Coriander Leaves
¼ cup
Salt
As required
To Temper:

Oil
2 tes
Mustard seeds
½ tes
Urad dal
½ tes

Procedure:
1. Wash the green chillies and ginger.
2. Grind the grated coconut, roasted split gram dal, ginger, green chillies, garlic, coriander leaves and salt in a blender with little water.
3. Do not grind the mix into very fine paste.
4. Heat the oil, add mustard seeds and urad dal,.
5. When the mustard seeds start popping , pour this tempering over the chutney.
6. Mix well and add water if necessary. 

       Serve with Idly, Pongal, Upma and Dosas.

I am sending this to First Anniversary event from mykitchenodyssey.



September 13, 2014

Kolam #122 - Star Flower Kolam



15 - 8 idai pulli
15- 8  interlay dots












September 12, 2014

Quinoa Cookies / Thinai Biscuit - Quinoa Recipes

 This cookie is aromatic and soft without compromise on health . Even kids will love it.








Ingredients:
Quinoa Flour/Thinai Flour
½ cup
Wheat Flour
½ cup
Melted Butter
½ cup
Powdered Sugar
½ cup
Cardamom
2
Salt
A pinch
Baking Soda
1/8 tsp
Vannila Essence
½ tsp
Milk
2-4 tbs

Procedure:
1. Preheat the oven for 180 degree C. Grease the cookie tray with butter and keep it ready.
2. Sieve quinoa flour, wheat flour, salt and baking soda.
2. Mix melted butter (at room temperature) and powdered sugar well until smooth.
3. Then add the flour mixture, cardamom pods and essence; mix them well.
4. Now add milk little by little until you get a smooth dough like chapathi dough.
5. Then make small balls and flatten them slightly, and arrange them on the greased baking tray.
6. Bake them for 12 – 14 mins at 180 degree C. (mine took 13 mins)
7.  Remove and cool down on a wire rack. Once it cooled down store it in a air tight container.

  Enjoy with tea or coffee.

I am sending this to First Anniversary event from mykitchenodyssey.

September 11, 2014

Homemade Red Chilli Powder









Ingredients:
Red Chilli
½ kg





Procedure:
1. Dry the chillies under sun light or microwave them until they become crisp. No need to remove the stem from the chillies.
2.  Then transfer them  into the container and give it to flour mill shop for grinding into a fine powder.
3. Spread the powder on the paper to make it cool down.
4. After it got completely cooled, store it in a large air tight container for later use. For daily use store a portion in small air tight container.
Note:
1. You can use both round  or lengthy chillies.

2. If you need only a small quantity of powder, you can grind it in mixie itself.




September 9, 2014

Corn Dosai / Makkachola Dosai / Sweet Corn Dosai

This corn dosai is very soft, aromatic and healthy one. 







Ingredients:
Raw Rice
1 cup
Corn Kernels
2 cups
Green Chilly
2
Ginger
1 inch
Coconut (optional)
¼ cup
Cumin Seeds
1 tes
Curry Leaves
1 spring
Coriander leaves
1 tbs
Salt
To Taste
Oil
2 tbs

Procedure:
1. Wash and soak the raw rice for 2 hours. Then grind it with green chilies and ginger. [should not grind it into a fine paste]
2. Grind the corn kernels along with cumin seeds, coconut, salt and little water into a smooth paste.
3. Mix the rice and corn batters together  with water and make the batter to dosa batter consistency.
4.  Add finely chopped coriander leaves and curry leaves.
5. Heat the tawa and pour one ladle full of batter into a thin circular shape.
6.  Pour few drops of oil along the sides of the dosa. Turn over once it reaches golden color. Then remove from the tawa, when it is golden on both sides.
     This corn dosai goes well with spicy chutney.

Note:
If you are using dry corn kernels, soak it in water for 5 hrs before use.


I am link this to Healthy and soul event from Zesty Back to School Lunch Ideas from Haffas Kitchen and My Kitchen Odyssey's First Anniversary event.

September 5, 2014

Onion Garlic / Vengayam Poondu Kuzhambu



This kuzhambu is remedy for cough. I learnt this recipe from my Bangalore neighbor and friend Vijaya Amma. My hearty thanks to her.






Ingredients:
Sambar Onion / Big Onion
(cut them into small pieces)
 ¼ cup
Garlic
¼ cup
Tamarind
Gooseberry Size
Red chilly and Coriander seeds Powder mix
3 tsp
Sesame Oil
2 tbs
Cooking oil
1 tsp
Mustard seeds
1 tsp
Salt
As required

Procedure:
1. Soak the tamarind in warm water for 5 mins. Then extract the juice completely. Add 2 cups of water.
2. Add red chilly, coriander powder mix and salt with tamarind water. Mix them well and keep it aside.
3. In a pan, add garlic and onion, sauté till the onion becomes translucent. Allow it to cool down and grind them into fine paste using little water.
5.  Heat the sesame oil in a pan, add mustard seeds and wait for popping.
6. Add ground paste and fry for a min. Then add tamarind mix and mix them well. Close the lid of the pan and cook till the mixture becomes 1/3 of it or till the oil separates.
   Now the onion garlic kuzhambu is ready to serve. Serve it with rice or parathas.

Note:
1. We use red chilly, coriander seeds powder mix. Instead of this use red chilly powder and coriander seeds powder separately.

2. Sambar onion gives better taste than big onion.