08.29.11

Eliappe Recipes

Ingredients:
1 cup Rice
2/3 cup Coconut (scraped)
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (grated)
1/3 cup Coconut Milk
a pinch Salt
1 drop Yellow Colour
Ghee to fry

 

How to make eliappe:
  • Clean, wash and soak the rice for 3-4 hours. Drain.
  • Grind together rice, scraped coconut and pressed rice to a not too fine paste.
  • Add coconut milk, grated jaggery, yellow colouring, pinch of salt and mix well.
  • Leave the batter overnight to ferment.
  • Heat the appam griddle till smoking hot. Lower the heat and drop a teaspoonful of ghee in each dent. Drop a tablespoonful of batter in each dent.
  • Cook till golden brown.

08.29.11

Cucumber Pachadi Recipe

Ingredients:
2 small sized cucumber (kheera)
1/2 inch ginger (adrak)
2-3 green chillies
2 tblsp coconut (narial) (scraped, optional)
1 1/2 cups yogurt
1 tsp oil (tel)
1/2 tsp mustard seeds (raai)
5-6 curry leaves (kari patta)
2 red chillies whole
salt (namak) to taste

 

How to make cucumber pachadi:
  • Wash and scrub cucumbers thoroughly and then grate with the skin.
  • Pour yogurt (made of skimmed milk) into a clean muslin cloth and hang it for half an hour, preferably in a cool place.
  • Peel, wash and finely chop ginger. Wash green chillies, remove stem and finely chop.
  • Grind together scraped coconut, green chillies and ginger to a fine paste.
  • Mix together the grated cucumber, ground coconut masala and yogurt. Add salt to taste.
  • Heat oil in a small pan, add mustard seeds. When they start to crackle, add curry leaves, whole red chillies broken into two, stir for a moment.
  • Pour it on to the yogurt mixture. Stir it thoroughly.
  • Serve chilled.

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08.29.11

Jackfruit Puzhukku Recipe

Ingredients:
12-16 raw jackfruit (kathal)
1 cup coconut (narial) (scraped)
1 tsp rice (chawal)
1/2 cup green gram split (moong dal)
1/2 tsp red chilli (lal mirch) powder
4 red chillies whole
salt (namak) to taste
2 tblsp coconut (narial) oil (tel)
How to make jackfruit puzhukku:
  • Take raw jackfruit cut into 12-16 segments. Choose large jackfruit segments, which are not fully ripe. De-seed and cut into two or three pieces.
  • Soak half the coconut with rice and grind lightly.
  • Broil the dal in a kadhai for a couple of minutes, cool, wash and boil in two cups water till soft and completely cooked.
  • Add the jackfruit sections and continue cooking.
  • Add chilli powder, red chilies broken into two and salt. Stir well.
  • Add the scraped coconut and the coconut paste to the vegetable. Simmer till it thickens.
  • Drizzle the coconut oil on this, remove and serve immediately.

 

08.26.11

Ada Pradhaman Recipe

Ingredients:
1/2 cup ada
4 green cardamoms
1 tblsp sugar (cheeni)
1/4 cup pure ghee
12 cashewnuts
2 tblsp sultanas
1 1/2 cups coconut (narial) (scraped)
1 cup palm jaggery (gud)
How to make ada pradhaman:
  • Heat 2 tablespoons ghee and fry the ada lightly.
  • Grind the cardamoms with the sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry the cashewnuts and kishmish till light brown.
  • Soak the coconut in 1 cup warm water, grind and extract thick milk. Repeat the process and make a second extract and keep aside. Crush the jaggery to fine powder and keep aside.
  • Boil ada in 1 cup water and the second extract of coconut milk. The ada should remain soft but hold its shape.
  • Add the jaggery and continue cooking till it thickens. Heat the remaining ghee and add to the pradhaman.
  • Mix in the first extract of coconut milk, the fried dry fruits. Stir well and heat thoroughly.
  • Sprinkle the cardamom powder and serve at room temperature.

 

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08.26.11

Thirattuyal Recipe

Ingredients:
8-10 cups milk
4 green cardamoms
1/2 cup sugar (cheeni)
1/2 cup jaggery (gud) (grated)
1 pinch (optional) camphor (edible)
How to make thirattuyal:
  • Boil the milk in a wide and shallow kadai. Reduce the heat and continue to simmer.
  • Grind the cardamom with 1 tablespoon sugar to a fine powder.
  • Keep skimming the sheet of cream that forms on the surface of the simmering milk and reserve in a bowl.
  • When the milk has reduced to half the original quantity, add the sugar and cardamom powder.
  • Continue simmering to reduce the milk further, stirring continuously with a spatula.
  • As the milk starts solidifying, add the skimmed cream and jaggery. Stir and continue cooking till it melts and combines well.
  • Sprinkle the camphor powder, mix well and serve.
  • You can also store this in a sterilized bottle for a few days.


 

08.26.11

Bagala Baath Recipe

Ingredients:
2 cups rice (chawal)
1 cup yogurt
1/2 cup milk
1/4 cup fresh cream (malai)
1 cucumber (kheera)
1 carrot (gajar)
1 raw mango (aam)
1/4 cup green grapes (angoor) (seedless)
1 tsp mustard seeds (raai)
1 red chillies whole
4 green chillies
1″ ginger (adrak)
1/4 tsp asafoetida (hing)
1 sprig curry leaves (kari patta)
2 tblsp gingelly oil (tel)
salt (namak) to taste
How to make bagala baath:
  • Clean, wash and boil rice and slightly overcook it. Drain well and cool. When it reaches room temperature, mix in the milk, asafoetida and salt to taste.
  • Wash and chop green chillies and ginger finely. Peel and deseed cucumber. Grate, mix in a little salt and keep aside.
  • Peel and grate the carrot and mango and keep separately. Slice the grapes into two and keep.
  • Heat oil in a small pan and temper with mustard seeds, asafoetida, red chilli and curry leaves. Add the ginger and green chillies, stir well and add to the prepared rice.
  • Add the yogurt, cream and the grapes. Mix well and chill in the refrigerator.
  • Squeeze out excess water from the cucumber. Garnish the rice with the grated cucumber, carrot and mango and serve.

 

08.26.11

Neer More Recipe

Ingredients:
2 cups yogurt
1 1/2 tblsp lemon juice
4 green chillies
1 inch ginger (adrak)
1/4 cup coriander leaves (dhania patta)
10-12 curry leaves (kari patta)
1 tsp cumin seeds
1/4 tsp asafoetida
salt (namak) to taste
How to make neer more:
  • Churn the yogurt. Add about 1/4 litre chilled water. Churn briefly.
  • Wash green chillies and fresh coriander leaves, wash and peel ginger. Chop all the three ingredients finely.
  • Pound curry leaves with required quantity of salt.
  • Dry roast the cumin seeds and crush into a fine powder.
  • Add the prepared ingredients to churned yogurt. Mix in asafoetida powder. Adjust salt and refrigerate for about 1/2 hour.
  • Strain and serve in tall glass tumblers with some crushed ice.

08.26.11

Thanjavur Thengaipuri Recipe

Ingredients:
for pancake
1cup refined flour (maida)
1/4 cup rice (chawal)flour
1 1/2 cups milk
1/4 tsp salt (namak)
1/4 cup coconut (narial) (scraped)
2 tblsp sugar (cheeni)
2 tbsps butter
3 eggs
for filling
1 1/2 cups coconut (narial) (scraped)
1/4 cup sugar (cheeni)
4 green cardamoms
a pinch camphor (edible)
refined oil to fry
4 tblsp icing sugar
How to make thanjavur thengaipuri:
  • Sieve refined flour, rice flour and salt together. Soak ¼ cup scraped coconut in 1 cup warm water, grind and extract the milk. Mix with the remaining ingredients for the pancake (reserve the liquid of half egg), whisk thoroughly and make a smooth batter. Rest for about an hour.
  • Dilute the batter with water, if required, and make thin 6″ pancakes on a non-stick pan. Cook on both the sides for two minutes each. You should be able to get about 16-20 pancakes.
  • Pound the cardamom with little sugar to a fine powder, sieve and mix with the remaining ingredients for the filling and divide it equally as per the number of pancakes.
  • Place the filling on one side of the pancake and roll it tightly once, then fold the sides.
  • Seal the edges with the reserved beaten egg and keep aside. Repeat process with all the pancakes.
  • Heat oil in a kadai and deep fry to golden brown.
  • Serve warm dusted with icing sugar.

 

08.26.11

Iggaru Royya Recipe

Ingredients:
36-40 medium prawns
2 onions ( pyaj)
2 tomatoes (tamatar)
1 tsp peppercorns
1/2 cup coriander leaves (dhania patta)
1 inch ginger (adrak)
10 cloves (lavang) garlic (lasan)
10-12 curry leaves (kari patta)
12 tblsp groundnut (moong fali) oil (tel)
salt (namak) to taste
1 cup coconut (narial) (scraped)
4 red chillies whole
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi seeds)
How to make iggaru royya:
  • Shell, de-vein, wash and pat dry the prawns.
  • Peel and chop onions and tomatoes. Peel and grind the ginger and garlic to a fine paste.
  • Wash curry leaves and the coriander leaves.
  • Heat 2 tablespoons of oil and fry the masala ingredients and grind to a coarse paste.
  • Heat the remaining oil, add onion and fry till golden brown. Now add the ginger garlic paste and fry till all the water evaporates. Add the masala paste and stir.
  • Add tomatoes, salt, curry leaves and sauté on a low heat for a few minutes.
  • Add the prawns, toss well and cook till the prawns are done.
  • Sprinkle chopped coriander and serve hot.

 

08.26.11

Paruppu Usili With Green Beans Recipe

Ingredients:
250 gms. french beans (flas beans)
1/2 tsp turmeric (haldi) powder
2 green chillies
1/2 tsp mustard seeds (raai)
1 tsp black gram split (urad dal)
2 red chillies whole
8-10 curry leaves (kari patta)
4-5 tblsp gingelly oil (tel)
salt (namak) to taste
for dal paste
1/4 cup bengal gram (chana) split
2 tblsp black gram split (urad dal)
1/4 cup pigeon pea split (arhar dal)
2 tblsp green gram split (moong dal)
6 red chillies whole
1/4 tsp asafoetida
salt (namak) to taste
How to make paruppu usili with green beans:
  • Wash, string and cut French beans into half centimeter sized dices. Cook beans in salted boiling water for two to three minutes. Drain well and reserve. Wash, remove stems and finely chop green chillies.
  • Soak all the dals for about twenty minutes. Drain and grind to a thick paste with dry red chillies, salt and asafoetida powder. Add water if required.
  • Apply a little oil on a piece of banana leaf according to the size of the steamer or the pressure cooker. Spread dal paste evenly on it and steam in a cooker for fifteen minutes or till cooked. Insert a toothpick or needle into the dal mixture and if it comes out clean then it is cooked.
  • Turn out cooked dal on a large plate and cool. Crumble cooked dal to a coarse powder with your palm and fingers. If dal is quite dry and solid, then you can blend it briefly in a food processor to crumble.
  • Heat oil in a shallow pan, temper with mustard seeds, red chillies, urad dal and curry leaves.
  • Stir-fry briefly and add chopped green chillies.
  • Add the cooked beans and crumbled dal mixture. Toss on high heat for a two to three minutes. Reduce heat and cook, stirring frequently for five to six minutes or till the beans and dal start sizzling.
  • Adjust seasoning and serve hot.

 

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