Ingredient:
1 litre Milk
1 tsp Ghee
1/4cup Aval or Poha (Pressed rice flakes)
1 cup Sugar
1/4 tsp Cardamom powder
Handful of roasted cashew nuts
Handful of raisins
Method
Roast aval in ghee for couple of min. Be careful not to brown it.
Boil milk in a pan. Add the aval into the boiling milk. Stir constantly until the quantity reduces to half. Add sugar and the powdered cardamom into the consistency and stir well. Add the cashew nuts and the raisins. Serve hot.
18.10.05
Koottu Curry
Ingredient:
1 cup Pieces of beans
3/4 cup Pieces of potatoes
3/4 cup Pieces of carrots
1/2 cup Peas
1 cup Pieces of cauliflower
3 dsp Ghee or oil
2 dsp Minced ginger
3/4 cup Onion pieces
6 Green chillies
1 cup Grated coconut
2 dsp Coriander powder
1 tsp Turmeric powder
2 dsp Coriander leaves
1 Lime
Method
Take 4 cups of different kinds of vegetables according to convenience, pour 11/2 cups of water and cook. When the potato pieces are cooked, remove from fire with some liquid.
Heat the oil and saute the onions, ginger and split green chillies till soft. Add the ground coconut, turmeric and the coriander leaves, stir for 3 minutes and then put the cooked vegetables. Add salt and lime to taste and let the curry simmer till the gravy is thick.
1 cup Pieces of beans
3/4 cup Pieces of potatoes
3/4 cup Pieces of carrots
1/2 cup Peas
1 cup Pieces of cauliflower
3 dsp Ghee or oil
2 dsp Minced ginger
3/4 cup Onion pieces
6 Green chillies
1 cup Grated coconut
2 dsp Coriander powder
1 tsp Turmeric powder
2 dsp Coriander leaves
1 Lime
Method
Take 4 cups of different kinds of vegetables according to convenience, pour 11/2 cups of water and cook. When the potato pieces are cooked, remove from fire with some liquid.
Heat the oil and saute the onions, ginger and split green chillies till soft. Add the ground coconut, turmeric and the coriander leaves, stir for 3 minutes and then put the cooked vegetables. Add salt and lime to taste and let the curry simmer till the gravy is thick.
Coconut Chutney
Ingredients
2 cups Grated Coconut
5 nos Small onion
one small piece Ginger
5 nos Curry leaf
one small piece Tamarind
4 Green Chillies
Salt to taste
Method
Grind the above ingredients with some water . Season it with mustard seeds, one or two dry chillies and curry leaves. If chutney is ground with little water into the thick paste it can be used without seasoning also.
2 cups Grated Coconut
5 nos Small onion
one small piece Ginger
5 nos Curry leaf
one small piece Tamarind
4 Green Chillies
Salt to taste
Method
Grind the above ingredients with some water . Season it with mustard seeds, one or two dry chillies and curry leaves. If chutney is ground with little water into the thick paste it can be used without seasoning also.
Uzhunnu Vada
Ingredients
3 cups White gram dal
6 Chopped green chillies
1 tsp Chopped ginger
chopped 2 tbs Coriander leaves
1/4tsp Black pepper (optional)
Oil to fry
Salt to taste
Method
Wash the dal and grind the dal with some water. Add salt, chopped green chillies, ginger, coriander leaves and pepper. Shape into flat round balls with a small hole in the middle and deep fry in hot oil. The flour should be thick paste and while making into shape one can dip the hand in water in order to get the proper shape. You can have it along with sambar, curd (should be seasoned) or chutney.
3 cups White gram dal
6 Chopped green chillies
1 tsp Chopped ginger
chopped 2 tbs Coriander leaves
1/4tsp Black pepper (optional)
Oil to fry
Salt to taste
Method
Wash the dal and grind the dal with some water. Add salt, chopped green chillies, ginger, coriander leaves and pepper. Shape into flat round balls with a small hole in the middle and deep fry in hot oil. The flour should be thick paste and while making into shape one can dip the hand in water in order to get the proper shape. You can have it along with sambar, curd (should be seasoned) or chutney.
Kadala Curry
Ingredients
2 cups Kadala
1/4 tsp Mustard
1 Onion
a small piece (1 inch length) Ginger
6 cloves Garlic
1tsp Chillie Powder
3 tbs Coriander powder
a pinch Turmeric powder
1 Tomato chopped
2 sprigs Curry leaves
salt to taste
1/4 cups small pieces of coconut
1/4 cup coconut milk
1/2 tsp garam masala powder
Method
Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala,pieces of coconut, coconut milk and garam masala to it and heat it for couple of min.
2 cups Kadala
1/4 tsp Mustard
1 Onion
a small piece (1 inch length) Ginger
6 cloves Garlic
1tsp Chillie Powder
3 tbs Coriander powder
a pinch Turmeric powder
1 Tomato chopped
2 sprigs Curry leaves
salt to taste
1/4 cups small pieces of coconut
1/4 cup coconut milk
1/2 tsp garam masala powder
Method
Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala,pieces of coconut, coconut milk and garam masala to it and heat it for couple of min.
Puttu/Steam Cake
Ingredients
1 cups Rice flour
1/2 cup Grated coconut
1/4 cup water (add more or less accordingly)
Salt to taste
Method
Mix the salt in water add the water little by little to the flour and mix it. The mixing should be proper so that the flour should not turn into dough form, it should be in the powdered form but wet enough for steaming. Add the grated coconut to it and cook it in the steam for about 5 to 8 minutes in the special puttu maker.
1 cups Rice flour
1/2 cup Grated coconut
1/4 cup water (add more or less accordingly)
Salt to taste
Method
Mix the salt in water add the water little by little to the flour and mix it. The mixing should be proper so that the flour should not turn into dough form, it should be in the powdered form but wet enough for steaming. Add the grated coconut to it and cook it in the steam for about 5 to 8 minutes in the special puttu maker.
Poori
Ingredients
2 cups Wheat flour
1 tsp yogurt
Salt to taste
Method:
Mix the flour with warm water and salt and yogurt and make a dough. Then make small balls with the dough and roll it into thin flat rounds. Deep fry in oil till it puffs up.
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