Sunday, November 6, 2016

Badham Halva!

Approximately one cup Badham soaked and peeled. Soak the badham overnight.

Sugar 3/4 cup

Milk  1/2 cup

Cardamom powder one teaspoon

Ghee 2 tablespoons

Saffron one pinch  if available soaked in two teaspoon milk. (optional)

Grind the soaked and peeled badham adding milk. Grind it to a fine paste. Now put a heavy bottom kadai or pan in the stove and pour one tablespoon ghee. Heat the ghee for 2 minutes and add the badham paste and fry it for 5 minutes. Now add the sugar. The sugar will star to melt. Stir frequently. Add the soaked saffron and see the halva getting better colour. Constantly stir and cook the halva blending well with the sugar. Cook for another 8 to 10minutes and add the remaining ghee. If required add more ghee at intervals so that the halva should not get burned. Add the cardamom powder

You can see the moong dhal laddus, Badam Halva and Coconut barfi with besan in the vessels. Will try to post them separately in the future. :) This is taken on diwali day 29-10-2016.

When it starts to leave the sides of the pan remove it from fire and spread it in an already greased tray. Let it cool and cut it in diamond shapes. Decorate it with nuts and saffron. Or Decorate it with silver foil. Now your almond halva is ready to eat. 

Saturday, November 5, 2016

Coconut Barfi with besan added!

Today we are going to see another sweet. That is coconut Barfi with besan. Here are the needed ingredients.

Grated coconut    2 cups

Besan (chana dhal ki atta) 3/4 cup fried in ghee.

Powdered cardamon one teaspoon

Cashewnuts  as per requirement fried in ghee approximately two tablespoons

Sugar approximately 3 cups

Water for making sugar syrup 1/2 cup

ghee     3/4 cup

Grease a plate with ghee and keep it aside. If required  use aluminium foil or  a parchment paper. Then heat a pan or thick bottom kadai. Pour two tablespoon ghee and fry the besan for one minute. Keep it aside. Let it cool. Now pour the half cup water and add the 3 cups sugar in the same vessel. Let it boil for some time. If the sugar is not clean add one ladle milk to remove the dirt from the sugar. It will come like black foam. Remove them and boil the sugar syrup till it becomes to two string consistency. Now add the besan and stir for sometime. Slowly add the ghee also. When it starts to thickens add the grated coconut and stir for some more minutes. The mixture will turn to bubbling. Continuously stir the mixture. Add the remaining ghee.  Now it begins to thicken and slowly the bubbles will reduce. Cook it till the bubbles vanish. Now add the cardamom powder and fried cashew nuts. Now the mixture will begin to leave the sides of the pan. Immediately remove the mixture from the fire and pour it to the already prepared pan and level it with a help of the ghee pasted plantain leaf or with a spatula dipped in ghee. Let it cool for 10 minutes and cut it to desired shapes when it is still hot. Let it cool down completely and store in an air tight jar. 

Friday, November 4, 2016

Moongdhal laddu!

Here is some sweet for Diwali. Actually I was about to post it before Diwali.  But some other reason it didn't work out.

Now we will see about the Moong Dhal Ladus.

Moong Dhal whole 1/4 KG  fry it and powder it in a flour mill. Take 2 full cups of powder to prepare ladus.

Sugar powdered  4 cups, If you like more sweet add another one cup sugar powder

Cardamom powdered one teaspoon

Cashewnuts fried in ghee two table spoons or according to your taste

Pure Ghee   One full cup or 200 grams. I used Aavin Ghee for this.

Take a big bowl and mix the moong dhal powder and sugar powder. Heat ghee in a pan and add cashewnuts. Fry it till it become golden brown. Add in the mixture. Add cardamom powder also, Mix well. Heat the same pan and pour the ghee and let it boil for 2 to 3 minutes. When the ghee is ready pour the ghee in the mixture. Mix well. Let it cool for some time. Then make balls. Your moong dhal laddu is ready to eat. Keep it in a dry box. You can use it for atleast a month. It will not spoil!

Tuesday, July 26, 2016

Methi Sambar

Ingredients:

One bunch fresh methi. Cleaned and chopped into fine pieces

Tamarind lemon size. soak it in water and extract 2 cups of juice

Thur dhal boiled and smashed 1/2 cup

salt to taste

For tempering

Gingley oil or any cooking oil one table spoon

Mustard seeds one teaspoon

Methi seeds one teaspoon

Green chillies 2 numbers chopped

Red chillies 2 numbers

Curry leaves

Hing powder or Hing solid a small piece

sambar powder 2 teaspoons

Cook the thurdhal in a pressure cooker adding half teaspoon turmeric powder. Heat the pan and add one tablespoon cooking oil. Add mustard seeds and after it crackles add methi seeds, green chillies and red chillies. Add hing and curry leaves. Fry for sometime and add the finely chopped methi leaves and fry for 2 minutes. Add the tamarind juice, salt and sambar powder. Let it boil for atleast 10 minutes. Then add the smashed (boiled) thur dhal. Boil the sambar for another 2 minutes and remove it from fire and serve hot with hot rice or dosa or chappathi. 

Monday, June 13, 2016

Dosa in the same Corn Rava batter!



We can make dosa also from the same Corn Idly batter. Here is dosa with coconut chutney!


Sunday, June 12, 2016

corn Idly with Capsicum Gothsu!

I made corn idly some days ago. Here I am giving you the recipe for it.

Yellow corn 2 Cups (Or corn rava 2 cups, I used corn rava)

Urad dhal 1/4 cup to 1/2 according to the quality of urad dhal.

Methi seeds one teaspoon

Clean and soak the corn rava in water for 4 hours. Clean the urad dhal along with the methi seeds and soak them also. After 4 hours grind the urad dhal+methi seeds mixture. The batter should be fluffy. And grind the corn rava also. Mix the two batter and add salt.  Keep aside for fermentation. After 6 to 8 hours of fermentaion it is ready to prepare idly. Prepare idly in your idly pan. I am using the traditional type idly pan only. So grease the idly plates and pour the batter and put it in the pan for making idlies.



The batter is ready to make idlies.




Hot idlies are ready to eat.


In the meantime we will have a look at the preparation of capsicum gothsu

Ingredients

Capsicum 2 numbers medium size  finely chopped

Tomatoes 2 numbers medium size  finely chopped

Oninons 2 numbers medium size finely chopped

Tamarind goosberry size soak it in water and extract juice approximately one cup

Salt to taste

Turmeric Powder

Hing 1/2 teaspoon

Boiled and smashed Moong dhal 1/2 cup

Gothsu powder or sambar powder according to taste (gothsu powder preparation already given)

For tempering

Oil

Mustard seeds

Urad dhal and channa dhal each one teaspoon

Kadi paththa & coriander leaves

Red chillies one or two numbers

Heat the pan and add oil. Temper with mustard seeds, urad and channa dhals, hing powder and turmeric powder. Add kadi paththa and Red chillies. Now add onions and fry them till it is golden brown. Then add tomotoes and capsicum together and fry them till it becomes soft. Now pour the tamrind juice. Let it boil for atleast 5 minutes. Then add the smashed dhal and salt. Allow it to boil for another 5 to 10 minutes. Before removing from the fire add the gothsu powder. If you are adding sambar powder instead of gothsu powder add sambar powder while frying the tomotoes and capsicum. Now garnish with coriander leaves and servi hot with corn idly.




gothsu is boiling!  Steam hot idlies and gothsu are ready for your breakfast/dinner!

Sunday, June 5, 2016

Barley Dosa!

There are some more gothsu recipes to come. In the meantime, we will just give a look about Barley Dosai! I saw it in a TV Channel and it is very easy to make. For four persons the following ingredients are needed.

One cup Idli rice
One cup Raw rice
One cup Barley
1/2 cup urad dhal
Two teaspoons Methi seeds

Clean and wash the barley and soak it in the water for atleast  6 hours. Add the rices and urad dhal together and wash it and soak in the water with the methi seeds. Then grind all the ingredients in the grinder. It will come fluffy. Add the required salt and remove from the grinder and pour it in a vessel and put it under fermentation for 6 to 8 hours. If you need it in the morning then grind the ingredients along with barley the previous day. The batter should not be very thin or very thick. So add enough water while making dosa! Next day morning  make delicious dosas from the batter and serve hot with tomato chutney or coconut chutney or sambar.



the batter while preparing dosa



the dosa! ready to eat! 

Sunday, May 22, 2016

Gothsu Recipes!

There is no change in the basic method of gothsu preparation. The same ingredients are required for making gothsu masala powder and for tempering.

Tamarind juice extracted  one cup
turmeric powder 1/2 teaspoon
salt to taste

For frying
Red chillies  4 nos.
Dhania          one table spoon
channa dal    two teaspoons
methi seeds  1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon

For tempering

Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder

Fry the above mentioned ingredients  given for frying and make it a powder. Set aside.

Slight diffrence inspite of baking the brinjals you can cut them into small pieces and fry them in the oil till it will get smashed. For this type of Gothsu you need

2 medium size Brinjals finely chopped
2 big onions. finely chopped

Heat a kadai and pour cooking oil. Temper with mustard seeds, urad dhal, chana dhal , kadi patha, green chillies and red chillies. Add turmeric powder and hing powder or solid hing. Now add the finely chopped onions and fry them till it become golden brown. Now add the finely chopped brinjals till it become soft. Now add the tamarind juice extracted. Add the required salt. Let it boil for 10 minutes, add the gothsu masala powder and add jaggery if needed. After a minute remove it from fire. Decorated with coiander leaves and serve hot with Idli, Rava idli, uppuma, or ven pongal.

Thursday, May 19, 2016

Gothsu receipes!

There are so many types in traditional gothsu making. Brinjal gothsu, (kaththirikkay gothsu), Onion gothsu, capsicum gothsu, mixed vegetable gothsu and so on. Brinjal gothsu should be prepared in two types. First type of Kathirikay gothsu or brinjal gothsu shoould be made by baking brinjal. Previously we have charcoal oven to bake vegetables directly. But now you can bake in an electric oven or microwave oven or you can grill it directly in the gas stove. I used to grill directly in the gas stove only. For four persons the following ingredients are needed!

Brinjal big size  for four persons 2 to 3
brinjal க்கான பட முடிவு  brinjal க்கான பட முடிவு

Tamarind juice extracted  one cup
turmeric powder 1/2 teaspoon
salt to taste

For frying
Red chillies  4 nos.
Dhania          one table spoon
channa dal    two teaspoons
methi seeds  1/2 teaspoon
Hing(Asafoetida) if powdered 1/2 teaspoon or one small bit from a sold hing
Oil for frying one tablespoon

For tempering

Oil one table spoon
Green chillies 2 nos finely chopped
Red chillies 2 nos chopped
mustard seeds one teaspoon
urad dhal one teaspoon
channa dhal one teaspoon
Kadipatha two teaspoons
hing 1/4 teaspoon
coriander leaves if necessary one table spoons finely chopped
jaggery optional if you like jagger then add two teaspoons of jaggery powder

Fry the above mentioned ingredients and make it a powder. Set aside.

Bake the Brinjals and remove the black skin from the brinjal and smash them with a flat ladle. Add tamarind juice, salt and turmeric powder. Mix them well with the ladle. Now heat a kadai in the stove and pour one table spoon full of cooking oil. Add mustard seeds and let it crack! Afterwards add urad dhal and channa dhal. It will become golden brown in colour. Then add kadipaththa, green chillies, red chillies and hing. Fry for one minute and pour the mixed brinjal masala.  After 5 minutes add the grinded powder and add some water according to the consistency. We have already add salt to the brinjal mixture so do not add salt now. Just let it boil for 5 to 10 minutes. Then add jaggery if necessary and after a minute remove it and transfer to a serving pan and decorate with coriander leaves and serve hot with ven pongal or rice kichdi, rava kichdi, or arisi uppuma. It will be a delicious match for arisi uppuma. Enjoy your kathirikay gothsu! 

Sunday, May 1, 2016

Delicious Rava Dosa!

Rava Dosai: For four people

Ingredients: Rava or Sooji One cup
Rice Flour                          3/4 cup
Maida or Wheat flour         1/2 cup
Salt to taste
Green chillies 2 nos
ginger one inch piece
Curry leaves and Coriander leaves finely chopped one table spoon
Black pepper broken 1/2 teaspon
cumin seeds two teaspoons
Sour Buttermilk 1/2 cup
oil for tempering and to prepare dosa 1/2 cup
for tempering mustard seeds one tea spoon

Mix all the flour in a basin. Add salt, broken pepper and cumin seeds. Add the buttermilk and mix well. Add more water to make a thin batter without any lumps. The batter should not be very thick or of medium consistency and not too thin. Now heat oil in a kadai and add mustard seeds. After the crackling of mustard seeds add green chillies, ginger and curry leaves. Mix well. Keep aside for 15 to 20 minutes.

Heat the tava or a non stick tava in the stove. Pour some oil on the surface and spread it with a slice of onion or paper napkin. With a ladle pour the batter from the edger towards the centre. Sprinkle oil. After the base became golden brown flip and cook the other side. After both sides are cooked well remove the dosa from the tava. Prepare all the dosas like this way. Serve hot with Coconut chutney, Tomato Chutney or Sambar or Onion chutney. You can add finely chopped onions in the batter to make onion rava dosa and it should be served hot.



Tuesday, March 15, 2016

Baingan Rice/Kathirikay Sadham!

Ingredients for 4 persons

Baingan 1/4 kg (Brinjal)

Big onion medium size 2

Green Chillies 2 nos.

Red chillies    2 nos.

Turmeric powder 1/4 tea spoon

Salt according to taste

Asafoetida (optional)

Lemon juice One table Spoon

Raw Rice one cup. Cook the rice in a cooker and keep it aside. Add some cooking oil to the cooked rice and mix well. Let it cool.

Cooking oil for Tempering and for cooking One tablespoon

For tempering

Mustard , Urad dhal, Channa Dhal each one teaspoon. You can also add ground nuts, according to your taste.

Kadi patha  two teaspoon

coriander leaves finely chopped two teaspoons

For masala: In a dry pan fry Cinnaman sticks 2 to4, Aniseeds one teaspoon, One Big black cardamom, 2 cloves and grind it in a mixie jar. Keep it aside.

Now heat a pan or kadai in a gas stove. Pour the cooking oil. Heat the oil and add mustard seeds. After it crackles add urad dhal, channa dhal and ground nuts. Let it roast for one or two minutes. After that add  chopped green chillies and Red chillies. Add kadipatha and hing powder also. Now add the chopped onions and fry it till it becomes brown. Then add the already chopped brinjals and add turmeric powder. Cook the brinjal till it becomes soft. Now add the masala powder and required salt. Cook for another two minutes. Remove from the heat and gently mix it with the already cooked rice. Now add the coriander leaves and leman juice. Mix well and carefully. Serve with any type of Raitha!.





Friday, January 1, 2016

Mangaloru Neer Dosa, Venkatesh Bhat's Recipe!

Now we are going to prepare Mangalore type dosai. It is called " Neer Dosai!"  The ingredients for the Neer Dosai:

Raw Rice one cup or two cups according to the persons in the house. for two persons one cup rice is enough.

Coconut grated one cup for two cups of rice take one and a half cup grated coconut.

Clean and soak the rice in water for atleast 8 hours. Remove the excess water in the soaked rice and grated coconut , put it in a mixie jar, grind it to a fine paste. (just like paint) Add required salt and one teaspoon sugar to the batter. Keep it for half an hour. If the batter is thick add some water. Make it thin enough.
  

Heat a tawa in the stove and sprinkle some gingley oil and spread it with the help of a paper towel. Now pour the dosa batter. While pouring  quickly spread the batter in a circular manner to get a thin and round dosa.


Pour one spoon gingley oil on the top and edges and cover the tawa with a plate.



Let it cook for atleast 2 minutes. And remove the plate ! Your dosa is ready to serve.



It wil be very tasty with tomato chutney and onion chutney.