Pumpkin vathal

Pumpkin Vathal

Thank you Adity / Ramesh for the huge Halloween pumpkin! Made vadaam (in Tamil) aka fryums

Peeled the skin and removed the seeds of the pumpkin

Chopped up the pulp of the pumpkin

Added a few pumpkin pieces, urad dhal, tur dhal, red chili, hing and salt to the above and let them all soak for about 4 hours

Now the dhals are fully soaked in the juices,  I ground them coarsely with no water; now the dough is ready for drying

Took spoonful of dough and dropped it onto a plastic sheet to let them dry for 2-3 days inside the house

When completely dry, i store them in a dry place to be used as and when needed

Deep fry  in oil; use the fried vadaam as vegetables for sambhar or vetthakozumbu or eat as a side dish with yogurt rice.?

Rasavada

 Rasa vada

Make dhal vada

Soak chana dhal, tur dhal and little rice. Grind all with red chili, salt and hing into a coarse paste. Add curry leaves and make vadas ,deep fry them

Rasam

Heat a pan with water, add rasam powder, tamarind, hing, salt, turmeric powder and curry leaves. When it boiled add  cooked dhal water. Heat a pan with oil add mustard seeds and it splutters add to the rasam. Sprinkle chopped coriander leaves.

Add the dhal vadas into the hot rasam. After four hours serve them .

Healthy Laddu

 This lddu  is very good for health

Ingredients

Black Til                      1cup

Pumpkin seeds          1 cup

Kaskas                       1cup

Flaxseeds                   1cup

Badam                         10

Kaju                            10

Pistachio                     1

Powdered Jaggery      1 and half cups

Cardamom Powder      1tsp

Method

Roast each one separately for 5 minutes in a low flame.

Powder all together

Add one tsp of ghee and cardamom powder.

Make small balls. 

Vegetable. Enchilada

 Enchilada is a Mexican recipe.

Ingredients

Corn tortillas                                      2

Red Pepper                                       Half

Mexican Cheese                               1/4 cup

Red Beans paste                               3 tbsp.

Avocado                                              Half

Lettuce                                                 2 leaves

Salsa                                                    3 tbsp.

Yellow Pepper                            

Method

Warm the tortilla and spread the beans paste

Spread salsa mix

Put lettuce red pepper avocado and cheese

Fold it and eat.

Poori /puri

 Poori is a fried bread with wheat flour.. It can be breakfast or lunch. with side dishes. Potato Bhaji and chole is the best side dishes,

Ingredients

Wheat                                         1 cup

Oil                                              1tsp

Rava                                           2tsp

Salt to taste

 

Method

Mix the flour rava and salt adding water make a thick dough.

Make a small ball of dough flatten it and roll into small round.

Heat the oil and when it is hot add the pooris. , gently press it it will puff completely

Take them out. Serve with potato bhaji or chole.

Panakam

 Panakam is a sweet drink. We prepare for Naivedyam for Ram navami and Akshyathrithiyai. This drink is very soothing for the stomach

Ingredients

Jaggery(Gud)powdered                        1/2 cup

Dry Ginger                                            1/2 Tsp

Cardamom Powder                               1/2 tsp

Lemon Juice                                         1 Tsp

Method

Dissolve the Jaggery powder into 2 cups of water.

Add cardamom powder, lemon juice and ginger powder.

Mix well and add one more glass of water. 

Chill it and drink

This is a summer drink

Mathan Erisseri

• Ingredients
• 
  
  
  
• Mathan or Pumpkin cubed piece    2cups
• Grated coconut                                1cup
• Red chili                                           2
• Cumin seeds                                    1 tsp
• Raw rice                                           1 tsp
• Mustard seeds                                 1 tsp
• Grated coconut (for tampering         1/4 cup
• Turmeric powder                             1/4 tsp                                            
• Curry leaves                                     few
• Salt to taste
• 
  
• Method.
• 
  
•  Heat a pan with water add mathan pieces, turmeric and salt.
• Grind coconut, cumin seeds. Chili and rice into coarse paste.
• When the mathan is cooked add the ground paste and mix it
• Heat a pan with oil add coconut, mustard seeds and jeera

Aval Kozhakattai(Poha)

Aval Kozhakata Very easy to make. Whatever at home with that we can make thi Kozhakattai.

Ingredients

Aval                                                   2cups
Grated Coconut                                1/4 cup                     
Green Chili                                       2
Ginger                                               1 small piece   
Mustard seeds                                  1/4 tsp
Urad Dhal                                         1/2 tsp
Chan Dhal                                         1/2 tsp                        
Salt to taste

Method

Aval Kozhakattai nicely soak it for an hour.
Wash the aval  and soak for half an hour.

 Mash it with hand nicely and add chopped green chili, ginger,, curry leaves, salt and coconut.

Make balls and steam them
Serve with chutney

Aval Bonda

Aval Bonda
This is quick recipe

Time                    10 min

Serve                   5

Ingredients

Aval (poha)                                         2cups

Boiled Potato                                      2

Chopped Green chili                           2tsp

Coriander leaves                                few

Salt to taste

Method

Wash the aval and remove the water

Keep for 5 minutes. and mash it with hand.

Add mashed potato green chilies ginger salt and coriander leaves.

Mix all well and make small balls.

Heat a taw with oil and deep fry them.

Serve with chutney

Aval Nilakadalai Patties

Prepared Time                10 min
Cook Time                       10 min
Serve                               4

Ingredients

Thick Aval                          1 cup
Roasted Peanuts              1 cup
Onion                                 1
Green Chili                         3                          
Ginger                                1 small piece
Rice Flour                           2 tsp
Coriander Leaves               few
Read Chili                           1 tsp
Salt to taste. 
Method
Clean the aval and soak for 20 minutes
Chop the chili, ginger and coriander leaves.
Grind the peanuts in a blender into a coarse powder.
Drain the water from the soaked aval.
 Mix it with hand into a dough.
Now add powdered peanut, chili, rice flour, ginger, coriander leaves and salt.
Heat the oil and grease your hand with oil and make small balls, make round patties.
Place the patties in the pan and cook it on medium flame till its brown.
Turn the patties on other side also.
Serve with chutney.

Aval                              Poha, Flattened Rice
Nilakadalai                    Peanuts

Scallion Bhajjia

Ingredients

Scallion Bhajjia

Ingredients
Scallion                                 4
Besan                                    2 cups
Chili Powder                         1 tsp
Hing                                      1/2 tsp
Green Chili                            2
Salt to taste
Method
Cut the scallion into small pieces and slit the green chili..
Mix with besan, chili, Hing and salt, make a thick paste
Heat a pan with oil
Make small portion of the batter and drop them in the hot oil
Fry them till they become red.
Serve with chutney

Green Beans and Mushroom casserole.

Ingredients

• Mushroom                         1cup                             
• Green Beans                    1cup
• Chopped onion                 1/2 cup
• Cheese                             1/2 cup
• Bread crumps                   1/2 cup
• Fried onions                      3 tbsp.
• Butter                               1tbsp  
• Salt and pepper to taste                                     

Beans,mushroom casserole

Blanch the beans with salt to taste and keep

Sauté the mushrooms, with salt to taste.

Heat a pan one cube butter and add 3tbsp all-purpose flour and sauté  for a minute.

Add milk, salt and pepper, make it thick.

Add to the beans and mushrooms and mix well.

Preheat oven for 350 degree.

Take a baking pan pour the dough into it.

Add cheese and Spread them evenly.

Sprinkle bread crumps cover the pan.

Sprinkle fried onions (Optional)Bake it for 20 minutes.

Diwali Recipes

Diwali Bhakshanams
Diwali Recipes

Diwali Bhakshanams

• South Indian Spicy Mixture( Chivda)

• Diwali special marundu (Ginger Lehiyum)

• Maladu

• Kaju Burfi(cashew nut Burfi)

• Pal Kova (Milk cake)

• Anjir/Dates Burfi (Figs/Dates Burf

• Bundhi ladu

• Netrankai Upperi 

• Chakli( Like Murukku)

• Thenkuzhal

• South Indian Spicy Mixture( Chivda)

• Pasi Paruppu payasam

• Thattai (Snack),  

• Ribbon Pakodas

Chakka Upperi ( Jackfruit Chips)

Chakka Upperi is very famous in Kerala. 

Chakka Upperi

• Jackfruit / Chakkachula
• Salt to Taste
• Oil for frying

Method

• Clean the chakka, remove the seeds.
• Cut both top and botom
• Slice the chakka into long thin pieces.
• Heat a pan with oil.
• When the oil is hot, slowly add the chakka chulas
• Sprinkle salt water into the oil and  remove the chips when they evenly cooked and crispy.
• Fry till they become crispy

• Chakkaupperi is salted one and sweet one is called chakkattupperi.
• For Onam Sadya these two types of chips and upperi( banana chips) are always there.
• Typical Kerala's chips.

Focaccia Bread

Prepare Time            15 minutes
Cook Time                30 minutes
Serve                         4

Focaccia is  flat oven baked bread. with herbs. It is popular in Italy. It is similar to pizza dough. My daughter told me to make this bread. This is like pizza with herbs.

Ingredients

All Purpose Flour              2 cups

Active Yeast                      1 tsp

Salt                                   1 tsp

Olive Oil                            2 tbsp.

Sugar                               1ts
Rosemary                          2tsp

Black Pepper                     1/2 tsp

Focaccia Bread

Method

In a bowl mix all purpose flour,  sugar, yeast, salt black pepper.
Coarsely grind rosemary and tsp olive oil.
Make a thick batter mixing all.
Cover it and let it rise for 30 min
Preheat the oven 350 degrees.
punch the dough and spread in a greased baking sheet in rectangle.
Dimple the bread with your thumb. push in to half inch. add little oil on the top.
Put it in the oven for 20 to 25 minutes.

Potato Bajjias

Prepare Time       10 min
Cook Time             10
Serve                      5

Ingredients

Bengal Gram flour.(Besan)                 1cup
Rice Flour                                           1tsp
Red Chili Powder                               1tsp
Asafetida                                           a pinch
Salt to Taste

Method

Mix the flours chili, asafetida, salt with little water make a thick batter
Slice the potato thin
Heat a pan with oil, dip the potato slice in the batter and drop in the oil.
Deep fry them till golden
Serve with chutney

Kadala Sundal

Konda Kadalai Sundal(Chickpeas Sundal)

Kadala Sundal

• Ingredients

 Chick Peas              2cups
Mustard Seeds         1tsp
Red Chili                   1
Curry Leaves             few
Hing                           1/2 tsp
Grate                          1tbsp
Oil                               2tsp
Salt to taste
Method
Soak the kondakadalai/chick peas the previous day.
Cook it in pressure cooker with salt. remove the water.
Heat a pan with oil add mustard seeds, chili and curry leaves. 
When the mustard seeds crackle add the kadalai, hing and coconut. and stir it. 
If you want spicy add chili powder or chopped green chilies

Navaratri Kolu

Navaratri !5th October 2012

Navaratri is nine day festival. We prepare different sweet dishes and other dishes. People are invited to see the kolu and give Vittila pakku and prasadms.
Navratri is a nine day festival to worship Shakthi (Devi)10th day is Vijaya Dashami or Dussehra.  Gujarat the traditional way to celebrate  is they perform Garba Dance. Now everywhere people dance Garba all nine days.

 Navaratri is divided  into three parts. First three days we celebrate Durga ( To destroy all our impurities),next three days are for Lakshmi ( for spiritual wealth) and last three days Saraswathi Devi ( wisdom)


Nilakadalai Sundal (Peanuts Sundal) 

Ammini Kozhakattai (Small kozhakattai)

Mor Appam

Medu Vadai 

Parippu Vadai/Kara Kara Vadai,

Vella Appam (Sweet Appam) 

Kaju Burfi(cashew nut Burfi) 

Konda Kadalai Sundal(Chickpeas Sundal) 

Aval Puttu (Puffed Rice Puttu)

• 
  

Avocado Chapathi

Avocado is very healthy. http://www.avocado.org/avocado-nutrients/ Avocado is used in  juice, salad. chutney  dip known as guacamole. You can make ice cream with avocado orange lemon agar or honey. It is very expensive here. I tried with simple chapathi and it came out very well.

Ingredients
Avocado                             1
Whole Wheat                   2cups
Salt to Taste.
Water

Method

Remove the skin and take out the pulp. Take a for and mash it.
Take a bowl with flour, salt and add avocado pulp.
Knead it to a smooth dough.by adding little water.
Make chapatis and  put it a hot tawa. for a minute.
Small bubbles start to form underneath.
Take the phulka from the tawa to directly to the flame.(first side down)
With in a minute, the pulka puffs.
Turn the other side for two second and remove.

Avocado Chapathi

Serve with dhal / Bhaji//Curry

Keerai Cutlet ( Spinach Cutlet)

Ingredients

  

Keerai Cutlet

Spinach                     one bunch
Onion finely Chopped     1/4 cup
Chili Powder                   1tsp
Besan                             1cup
Rice Flour                       1tsp
Oil                                    2tsp
Salt to Taste
Method

Wash the keerai and chop them into small bits.

Heat a pan with oil add jeera and onion and fry.

Add besan, chili powder, keerai, salt and water to make a dough.

Take a small ball size and flatten it slightly .

Heat a non stick pan with four tbsp. of oil and arrange the cutlets on the pan.

keep the flame in medium.

When one side is cooked turn them gently to allow them to cook

Take the crispy cutlets and serve with chutney.