Thursday, July 26, 2012

Kushboo Idly

Not sure from where this idly is originated,must be either madurai or is more popular in southern tamilnadu, specially in weddings...the mega size idlies are must in the menu...I remember my athai (mom's SIL) says "we can pinch all the sides and eat "..I tried it with this chettinad kara kulambu,and ellu milagai podi(divine)...

Kushboo Idly
Raw Rice-4 cups
Urad Dal-1 cup
Javvarisi/Sago-1/2 cup
Salt-1 tbsp
Cooking  Soda-1/2 tsp
1.Wash rice and urad dal and soak it togeher  for 12 hrs(overnight)
2.Wash Sago and soak with 3-4 cups of water for 12 hrs(overnight)
3.Grind them all-together into smooth batter and rest it to ferment for 8 hours
4.Mix the baking soda with water and blend it with fermented batter
5.Use idli maker and steam it for 8-10 minutes
6.Remove the lid and rest it again for 4-5 minutes ,scoop the idlis out
I skipped using cooking soda...I made the batter how we usually make for idlies...So definitely not too thick nor too thin.....

Wishing  best wishes who are fasting tomorrow for varalakshmi vratham...So,here is the recipe to prepare amazing feast to gorge in after the fast...Sabudana is the best ingredient that will easily digests and also it helps to bounce back the energy sooner than other food.. So make some sabudana kheer/khichdi or this idly and Enjoy :)

Saturday, July 21, 2012

NoorKol (Turnip Kurma)

I just found this recipe in my draft folder....I have used kewra essence in this kurma...Please be careful while adding it...even the excess drop of  essence will spoil the dish...

Kohlrabi(Noorkool)  Kurma
Kohlrabi,Chopped-500 gms
Onion,Chopped-2 large
Ginger paste-5 gms
Garlic paste-5 gms
Green Chillies,Slited-2
Turmeric powder-1 tsp
Chilli powder-1+1/2 tsps
Cinnamon-an inch stick
Yoghurt/Curd-1/2 cup
Coriander Seeds-2 tsp
Cumin Seeds-2 tsp
Coconut,grated-1/2 cup
Kewra Essence-half tsp
Oil-3 tsp
Coriander leaves a few
Salt to taste

1.Saute the Onions, Tomato in Oil with Cardomon,Cinnamom and cloves until oil oozes out
2.Add the Ginger n Garlic paste and the chillies and continue Sauting
3.Add the veggies and 2 cups of water ,close the pan with the lid for 10 minutes
4.Grain the almonds and Coconut and keep aside
5.Dry roast the cumin and Coriander seeds and powder them
6.Once the kohlrabi is cooked,Add the Coconut paste,followed by turmeric and chilli powder
7.Add the well beaten curd ,salt and Cumin powder to kurma
8.Finally add the coriander leaves and switch off the flame
9.Add the kewra essence to kurma..
10.The almond and dry spices can be ignored,This kurma goes very well with dosa,Roti and rice..
11.If u add more kewra essence ,the kurma will bitters,so be carefull while using it

Chickpea and Carrot Salad
Chickpea-100 gms
Carrot,Shredded-half cup
Lime juice-One tsp
Kashmiri red chilli powder-1 tsp
Salt to taste
Cook the Chickpeas with salt till firm
Mix Lemon juice and Red Chillipowder in a bowl
Add the Chickpeas and Carrot to the bowl and stir well

Thursday, July 19, 2012

Corn and Mayo Sandwich

 We make sandwich almost everyday...this sandwich is my family's favourite veg sandwich..For mayonnaise,use the kissan garlic cheese spread...thats the magic touch for this sandwich..

Corn and Mayo Sandwich
Sandwich Bread-6 nos
Butter-2 tbsps
Mayonnaise-4 tbsps
Corn-half cup
Carrot ,grated-quarter cup
Iceberg Lettuce-6
Salt-a pinch
Pepper-as needed
1.Apply butter on both the sides of the bread and toast it to slight crisp and golden brown
2.Microwave corn for 60 seconds on high
3.Mix the carrot,corn,salt and pepper with the mayonnaise
4.Add chopped lettuce or coriander leaves
5.Spread the mayo mix on toasted bread, place the whole lettuce and sandwich with another bread


Saturday, July 07, 2012

Vazhapoo/Banana Flower Kulambu

Sorry for being away from blog for so long,thank you for the messages and enquires....I am back..i will post many recipes this July (hopefully- fingers crossed)and at least i should clear all my draft posts soon :).....So,stay tuned  for lots of best recipes...This kulambu i tried ,since one of my friend said its a good substitute for ayeerai meen kulambu...After i made the vazhaapoo bhajji ,it vanished so soon...I didnt find any bitter taste with the flower...Of course,I deveined them the precious night and kept in fridge,so the morning cooking was done easily...

Check the stepwise pictures in clockwise direction

Vazhapoo Kulambu
Garlic pearls-9
Small Onions-15
Tamarind-lemon size
Fennel seeds-half tsp
Fenugreek seeds-half tsp
Sambar powder-3 tsps
Turmeric powder-half tsp
Garam flour-100gms
Red chilli powder-1/2 tsp
Rice flour-3 tsps
Salt to taste
Oil to taste

1.Soak the tamarind in water
2.Mix garam flour,rice flour ,pinch of salt and red chilli powder to make into fine paste
3.Dip each flower and deep fry in kadai
4.To prepare the kulambu,Heat the pan,pour the oil,add the fenugreek and fennel seeds
5.Add the small onions and garlic and sauté for couple of minutes
6.Add the tamarind extract and the flowers
7.Add the sambar powder and turmeric powder and bring to boil
8.Mix a tsp of rice flour with water and add it to the kulambu

Dont overcook the kulambu ,once the flowers are added,it tends to dissolve sooner.

           I am glad i tried this recipe,but it has nothing to compare with what my friend said. 

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