Friday, June 26, 2009

Italian Pasta

Pasta-3 cups
Mozerella cheese-1 cup
Parmesan cheese grated-1/2 cup
Basil leaves-2 tsp
Chopped Garlic-3 cloves
Fresh Cream-2 tbsp
Oil-1 tsp
Salt to taste
Pepper powder for Spicy
Coriander to garnish

1.Cook Pasta for 8-10 minutes
2.And Drain them well
3.Fry garlic in oil
4.Mix Rest of the ingredients
5.Add the pasta and cheese mix n mix well
6.Serve hot

Chettinad Pal Kozhukattai

This is the first Chettinad sweet i ever tried during my college,its an authentic chettinad sweet which is quit little tough to make...This dish proved me ,as a good cook among my friends and family..My parents loves this sweet...My husband doesnt tasted many of my best ever dishes...I made this dish after a long gap...hmmm...after three years.The reason is for my daughter's second birthday..She loved it...

For dough
Rice flour-1 cup
Hot Water-1+1/4 cup
Salt to taste
Jaggery-1 cup
(Grated,n pureed)
Coconut milk-pure
Coconut milk-purer
Coconut milk-purest
Rasins-a few
Cashew-a few
Ghee-1 tbsp
Elachi powder-3 pinches
Pacha Karpuram-2 pinches

1.Extract Coconut milk from coconut using hot water,the first one u get the purest.Second is little diluted ,third is more diluted..Take 5 cups of coconut milk and save all of them seperately
2.Use same cup for measuring rice,jaggery and coconut milk
3.Make thick dough with rice flour ,salt and hot water given
4.Make jaggery into powder and dissolve it in one cup of water
5.Filter the jaggery water and put on the flame

Allow the jaggery syrup to boil well

Add the rice dough to murukku squeezer,and squeeze the dough all over the syrup..Donot stir with spoon.Allow the dough to cook well for 2 minutes.The long strings splits by itself.

After 2 miutes, add the Coconut milk(most dilute one) ,and squeeze some more strings and allow it to cook for 2 minutes

See..How the strings r cooked and not dissolved...u will get these only when u dont stir it often until it cooks well and floats on top

Repeat the same process until all the rice dough gets over...Once its done,Add the purest coconut milk and give a stir and Switch off

Add Elachi powder n Pacha karpuram n mix well
Garnish with roasted nuts n raisins

  1. Dont add more concentrated coconut milk
  2. Use 3 cups of grated coconut and extract 3 levels of coconut milk(5 cups)
  3. Cook this sweet in low flame
  4. U can also make balls instead of strings
  5. Strings melt and makes the sweet further thick n gives nice taste
  6. If u dont want it thick,u can add water
  7. Can also garnish with coconut strips(roasted in ghee) and coconut oil

    Bitter gourd Fry

    Bitter gourd Fry
    Bitter gourd-1 cup
    Onion-1/2 cup
    Jeera-1 tsp
    Turmeric powder-1/2 tsp
    Chilly powder-1 tsp
    Ginger garlic paste-1 tsp
    Coriander powder-1 tsp
    Jaggery powder-1 tsp
    Salt to taste
    Oil to Shallow fry
    1.Cut Bittergourd into ring shape
    2.Fry onion , Ginger garlic paste and Bittergourd well for 3-4 mins
    3.And rest of the ingredients one by one
    4.Fry until it turns half brown
    5.Serve hot

    Tuesday, June 23, 2009

    Vathal Vadagam (Indian Crispy)

    Kothavaranga Vathal over Rice Vathal

    The summer is started in many places..South indians use hot sun to make many cripsy dishes...they dry the vegetables with salt and some spice to save it for entire year.. This is almost like chips.

    For Arisi Vathal(Rice )

    Raw Rice-1/4 kg
    Water -1.5 litres

    1.Soak rice for 4 hours.
    2.Dry it in a clean towel
    3.Make fine powder of it
    4.Sieve the rice powder
    5.Add water n salt to rice powder to make pouring consistensy
    6.Cook it until the dough becomes unsticky to ur wet hands
    7.Remove immed., and use murukku presser and do some lines in a plastic paper under the sunlight..
    8.Leave it a day and turn the vathals to dry out....
    9.Save all and deep fry them whenever needed

    Nada Vathal


    Raw Rice-2 kilos
    Water-12 litres
    Salt to taste

    Same as Arusi Vathal
    Add Lime juice to water n salt

    Arisi Muruku Vathal
    Raw Rice-1 kg
    Water-3 litre
    Green Chillies-15

    1.Same as nada vathal
    2.Use murukku shape of vathal

    Sabudana (Javarisi) Vathal


    Javarisi-4 cups
    Water-20 cups
    Curd-2 cups
    Green Chillies-15
    Salt to taste

    1.Mix water n javarasi in heavy bottom pan
    2.Keep Stirring until javarasi cooks well
    3.Mix Curd,salt and lime add to javarasi
    4.Stir until u get thick paste
    5.Pour by spoon in plastic sheet
    6.Allow it to dry well and store it

    Saturday, June 20, 2009

    No Bake Chocolate cake

    Chocolate cake
    I wondered many times how a cake can be steamed..I tried many recipes and went wrong..This one i got through a site ( i dont remember it)...I did some changes in the recipe and it was yummy to have.The Shelf life of this cake is less,u must finish it in two days and u will do it.Because the cake is so moist, soft and yummy to have. Even though i dont like chocolate cake ,my husband loved it ,so my daughter too.The cake was over within a day.
    I used an indian cooker without whistle...
    Part A
    Milk-1 cup
    Sugar-1+ 1/2 cup
    Cocoa powder-1 cup
    Unsalted Butter-1 cup
    Instant Coffee Powder-3/4 tsp
    Part B
    Condensed Milk-1/2 cup
    Vanilla Essence-1 tsp
    Part C
    Maida-1 + 1/4 cup
    Baking Powder-1 tsp
    Baking Soda-1 tsp
    Mix A and Cook until the sugar melts(stir it nonstop)
    Cool A completely
    Add B to A and beat well
    Sieve C for three -four times
    Add C to A+B and fold them slowly and well mixed
    Grease the baking pan with butter and flour
    Pour the dough into the pan(only half level of the pan)
    Place the pan in Indian cooker or Steamer (less water).
    Make sure water cannot reach the baking pan.
    Bake it for 40 mins in low flame
    Check with knife if it is baked or not
    If not,U can leave it some more mins(make sure u have enough water in the cooker)
    Once it is baked,move it soon on wire rack to cool it down

    Tuesday, June 16, 2009

    Casatta Icecream

    Casatta Icecream
    Sponge Cake size equals to ur Bowl Size
    Any three to five different colors of Icecreams
    Toppings Nuts,Tutty fruity..etc as u like
    1.Take any well shaped square or round bowl
    2.Cut thick layers of sponge cake and place it in base and all the corners of bowl.Make sure u dont have any gaps left.
    3.Melt all the icecream to semi liquid (like butter at room temp) consistency
    4.Layer two different icecreams and freeze it.
    5.Level each layer equally by butter knife
    6.Make sure ur icecreams each goes 200 gms(this varies with ur bowl, choosed) to form thick layer
    7.If u try to make thin layer of icecream,it melts soon and merge with other icecreams
    8.I added Strawberry,plain vanilla,mango,chickoo and finally the chocolate icecream
    9.If u keep casatta out of freezer for long time,the cakes becomes soggy
    10.Always keep casatta always in coolest mode
    11.To serve,keep casatta bowl out of freezer for a minute,then unmould on a plate
    12.Immediately cut the icecream as fine slices : One side will be cake,other is icecream and other is nuts (i didnt garnish here)
    13.U can also preserve as slices ,each slice covering it with butter paper
    14.This is an old type icecream cake

    Carrot chutney

    i have grown up in my grand ma's house,where i get put on lots of weight eating vegan food...It was tasty and lip smacking grand ma makes lots of vegetable dishes like kootu,varuval,thuvayals and soups...I learnt cooking from her,she drills me well to do work.. this recipe is from her.Carrot and Curry leaves gives nice flavour,so dont omit both of them..
    Carrots -150 gms
    Curry leaves-handful
    Ginger-2 gms
    Red chilly or Green chilly- a few
    Coconut-1 tsp
    Turmeric powder-1/4 tsp
    Salt to taste
    Oil to shallow fry
    Few coriander leaves (Optional)
    1.Slice the carrots and tomato
    2.Shallow fry all the ingredients
    3.Grain it well in blender
    4.Can serve with dosa,idli or pongal

    Monday, June 08, 2009

    Mango Pudding

    Mango Pudding
    Mango pulp-2 cups
    Sugar-As per taste
    Fresh Cream-1 cup
    Gelatin-2 tbsp
    Water-1/4 cup
    1.Blend Mango pulp,Sugar and Fresh Cream
    2.Add Sugar according to mango's sweetness
    3.Mix gelatin and water, boil it until gelatin melts well
    4.Add it to the mango mix and Pour it soon in serving cups
    5.Refrigerate for 2 hours
    6.Serve Chilled with More mango on top

    Butter Cookies

    Butter Cookies
    115gms Powder sugar
    250gms butter
    350gms plain flour
    1. Preheat oven to 150’C (300'F) and lightly grease a baking tray.
    2. Soften butter by either leaving it on the bench for a few hours or carefully microwave it so that it is soft but not melted.
    3. Combine sugar and flour in a bowl.
    4. Use your fingers to rub butter into dry ingredients to form a dough.
    5. Use a floured rolling pin to roll out small amounts of the dough &
    cut out shapes using cookie-cutter.
    6. Bake at just less than 150’C until the cookies barely start to change colour.

    Just Chocolate

    Just Chocolate
    Cocoa (Powder/Drinking Chocolate) - ¾ cups
    Sugar -1 ½ cups
    Milk Powder- 1 ½ Cups
    Butter - 1 tablespoon
    Vanilla Essence Few Drops
    1.Melt sugar in water
    2.Boil it to string consistency
    3.Remove from fire and add butter and essence
    4.Once butter melts and sieved milk powder , cocoa powder
    5.Mix thoroughly and quickly and pour on to a greased plate
    6.Mark Squares, Cut when it sets

    Monday, June 01, 2009

    Sweet Potato and mutton Fry

    Sweet Potato and Mutton Fry
    These kind of dishes u wont get in hotels,rather made at home.Its yummy ,when my mother loves sweet potato and adds to her most recipes as i am lazy to peel every small potato...I love this recipe goes well with any rice of rasam or curd....
    Sweet Potato-1/2 kg
    Mutton(Lamb meat)-1/2 kg
    Cardomon,Cinnamon,Cloves,Bay Leaf -a Few
    Coconut-1 cup
    Red chilly powder-3 tsps
    Corainder powder- 3 tsps
    Turmeric powder-1 tsp
    Pepper and Cumin powder-2 tsp
    Jeera-1+1 tsp
    Onion-1 cup
    Tomoto-1 cup
    Coriander leaves for garnishing
    Salt to taste
    Oil to shallowing
    1.Cook Mutton and Potato with some water in sim flame for 4-5 whristle
    2.Remove the potatoes and peel off the skin
    3.Grate Coconut and grain with 1 tsp jeera to fine paste
    4.Fry onions and rest of the ingredients one by one
    5.Add mutton and potatoes and Cook until the masala gets dry
    6.Garnish with coriander and serve with Rice

    Reaching 4000 visitors in 160 days

    I am so happy to see my blog now...reaching 4000 visitors in 160 days with around 80 recipes...May is the most hectic month i ever had...I dont know how i managed to do blogging....I found few spelling mistakes and incomplete sentences in some posts...i will rectify all the mistakes and give more variations for each recipe...i thank each and every visitor who read my postings...I thank my husband , and my child for bearing with all my "not so good" jobs...I still have some more recipes in my " yet to post" folder...I will post them sooon....For those who wants me to participate in events,contests,memes,support their website ,I will respond to u soon.......
    Hope u all enjoy my blogging forever....

    Related Posts Plugin for WordPress, Blogger...