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

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

Tuesday, June 16, 2009

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

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