Wednesday, December 23, 2015

Kuzhi Paniyaram Recipes

#KuzhiPaniyaram Recipes :

Find below the recipe links of Kuzhi Paniyaram.
Click once over the image to go to the post.

Kuzhi Paniyaram
Kuzhi Paniyaram
Kodi Pasali Kuzhi Paniyaram [ Spinach Kuzhi Paniyaram ]
 Spinach Kuzhi Paniyaram
 Thinai Kuzhi Paniyaram [ Foxtail Millet Kuzhi Paniyaram ]
Thinai Kuzhi Paniyaram
Thinai Sweet Kuzhi Paniyaram [ Foxtail Millet Sweet Kuzhipaniyaram ]
Thinai Sweet Kuzhi Paniyaram
kevuru ( ragi ) sweet kuzhi paniyaram
kevuru sweet kuzhi paniyaram
Amaranth Kuzhi Paniyaram
Amaranth Kuzhi Paniyaram
Cholam Kuzhi Paniyaram
Cholam Kuzhi Paniyaram
Kambu Kuzhi Paniyaram
Kambu Kuzhi Paniyaram
Amaranth Kuzhi Paniyaram with Venthayakeerai
Amaranth Kuzhi Paniyaram with Venthayakeerai
Kambu Amaranth sweet Kuzhi Paniyaram
Kambu Amaranth sweet Kuzhi Paniyaram


For chutney varieties go to

Chutney

For other breakfast recipes

Tiffin/Breakfast



Tuesday, December 22, 2015

Katharikkai-Thayir-Pachadi

#KatharikkaiThayirPachadi #BrinjalYogurtSalad : #Pulav or #Briyani or #bisibelebath goes well with #ThayirPachadi. Even #Paruppusadham tastes too good with thayir pachadi. Generally thayir pachadi is prepared using chopped onion, grated carrot, chopped tomato, chopped green chilly, coriander leaves, curry leaves all mixed in curd adding salt.
Here this special thayir pachadi has been prepared with #brinjal [ #katharikkai ]. It tastes very good when prepared with tender #brinjal and melts in your mouth like butter.
Now let us see the method of preparation.

katharikkai ( brinjal ) thayir pachadi

Ingredients :
1 medium sizeBrinjal
1/2 cupFresh Curd
1 TspCoriander leaves chopped
2 TspOnion chopped
1 TspCurry leaves chopped
1/2 TspSalt [ adjust ]
Ingredients to grind :
2 TspCoconut scrapings
1/2 TspCumin seeds
2Small onion
1Green chilly [ adjust ]
To Temper :
1/2 TspMustard seeds
1/2 TspBlack gram split
1/2 TspOil
Oil to fry brinjal

Method :
Beat the curd and set aside.
Grind the given ingredients into a very smooth paste and keep aside.

Heat oil on a stove over low to medium flame.
The oil should be hot but not fuming.
Chop brinjal into quarter inch thick pieces and fry in the oil.
Transfer on to a tissue paper lined plate once it becomes soft.

Now take fried brinjal and all the other ingredients in a bowl.
Add ground paste, beaten curd and salt.
Mix well and then mustard seeds & black gram split [ urad dhal ] in a kadai.
Pour over prepared thayir pachadi.

mmm... tasty n yummy katharikkai thayir pachadi is ready.
A very good side dish for pulav, briyani, tomato rice, bisibelebath, etc.,...
It also goes well with paratha and chappathy.
Try it out.. Its different..



Other related recipes you might like to try

maangai pachadi vazhai thandu thayir pachadi Katharikkai Kaalan Thayir Pachadi [ Brinjal Mushroom Raitha ] Nellikkai Thayir Pachadi [ Gooseberry ( amla ) Yogurt Dip ] Thayir Pachadi [ Raitha ]

Friday, December 18, 2015

Spaghetti

#Spaghetti : It is thicker version of #Noodle and also another version of Pasta. Usually #Pasta is available in different shapes but spaghetti used to be long thick rounded or flat strips.  They all are made from all purpose flour ( maida ) or wheat flour. Pasta and Spaghetti are Italian food and served with tomato sauce topped with oregano & basil. They are also served after mixing with pesto sauce ( made of dried tomatoes, almonds, cheese & olive oil ).
Spaghetti is available in 10 to 12 inch long strips and it has to be cooked in hot water following the instruction given by the manufacturer.
This is how I prepared spaghetti with carrot, beetroot, tender fenugreek leaves and mint-coriander sauce.
Lets move over to preparation.

spaghetti

Ingredients :
150 gmsspaghetti
2 tspoil
1 tspsalt
1/4 cupbeetroot grated
1/4 cupcarrot grated
1/2 cuptender fenugreek leaves washed and chopped
1 medium sizeonion, chopped into long strips
To grind for sauce :
1/4 cupMint
1/4 cupcoriander leaves chopped
5 - 6green chilly
4 - 5almonds
2 tsplemon juice or white vinegar
To Temper :
1/2 tspcumin seeds
1/2 tspkalonji
2 tspolive oil or any other oil

Chopped coriander leaves for garnishing.
Salt to taste

Method :
Go through the manufacturer instruction to cook the spaghetti.
Boil water over high flame in a wide mouthed big vessel.
Add salt and oil.
Add spaghetti once the water starts boiling.
Keep the flame at medium and cook till its done.
Drain through a colander and wash under running water to remove the stickiness and stop furthur cooking.
Apply one or two spoons of olive oil and mix well to avoid sticking together.
Keep aside.

Grind all the given ingredients into a smooth paste using a blender adding a tbsp of water.
Now the mint - coriander sauce is ready. Let us call it green sauce.
Keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle cumin seeds and kalonji.
Then add onion and saute until it becomes translucent.
Now add grated carrot and beetroot and saute for a minute.
Now transfer the cooked spaghetti and the green sauce.
Adjust salt and mix well.
Finally add chopped tender fenugreek leaves & coriander leaves and turn off the stove.
Mix well and transfer into a serving plate.

Serve hot after topping spaghetti with coriander leaves.


Note :
Add some more green chilly while grinding to make it more spicy.
Instead of beetroot thinly chopped capsicum can be used.



Recipes you might like to try
idiyappam noodles with tomato sauce rice noodles varieties semiya upma tiffin varieties

Monday, November 30, 2015

Poori-Varieties

#Poori : Here links to different way of preparing poori recipes are listed.

  • Use the picture grid below to go to the posts of Poori recipes
  • Hover the cursor over image to know the name of the recipe
  • Click on the image to take you to the recipe

Poori
Poori
poori
Spinach Poori
spinach poori
Red Greens Poori
red greens poori
Beetroot Poori
beetroot poori


Great combo for Poori

Poori Kizhangu[ Poori masala ]

For other Curry Recipes

Curry Index

For other Tiffins

Tiffin : Breakfast/Dinner


Friday, November 27, 2015

Karamani-Masala-Sundal

#KaramaniMasalaSundal  #CowpeaMasalaStirfry : #Karamani [ #cowpea ], a #Legume is a good source of protein, vitamins and dietary fiber. Karamani is soaked and sprouted to increase its nutritional value. Generally karamani sundal is prepared by stir frying the cooked karamani after tempering mustard, urad dhall, red chilly pieces & asafoetida and finally adding coconut scrapings. Some stir fries of legumes like Green pea, chick pea and cow pea taste good with specially prepared coconut masala.
Now we will see the recipe to prepare cowpea masala stir fry.


Ingredients :
1/2 cupKaramani sprouted [ cow pea sprouts ]
1/4 TspSalt [ adjust ]
Tempering :
1/2 TspMustard seeds
1/2 TspUrad dhall
1/4 TspAsafoetida powder
8 - 10Curry leaves
1 TspOil
To grind masala :
3 TspCoconut scraping
1/2 TspCumin seeds
1 TspCoriander powder
1/2 Tspfennel seeds [ saunf ]
1 or 2Red chilly
2 clovesGarlic
1 medium sizeOnion sliced
1/2 TspSalt [ adjust ]
10 - 15Curry leaves
3 TspCoriander leaves chopped

chopped coriander leaves to garnish sundal

Method :
Take all the ingredients for grinding except sliced onion in a blender.
Grind without adding water.
Then add very little water and grind well.
Finally add onion and run the blender for few seconds only.
Transfer the masala into a bowl and keep aside.

Take sprouted karamani [ cow pea ] in a pressure cooker.
Add 1/3 cup of water and salt.
Pressure cook for only one whistle.
Keep the cooker under running water [ under tap ] to release the steam immediately.
Transfer into a bowl and keep aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add urad dhall.
Add curry leaves and asafoetida powder once dhall turn golden color.
Now add karamani and stir well.
Then add the prepared masala and mix well.
Adjust salt.
Keep stirring until the raw smell goes off and the sundal becomes dry.
Finally add chopped coriander and turn off the stove.
Spicy and tasty karamani masala sundal is ready to serve.

Enjoy it as a healthy evening snack with coffee/tea.
It can also be relished with sambar rice or rasam rice.
It can also be rolled with chappathy/poori for lunch box.



You might also like to try

karamani curry
Karamani curry
karamani masala curry
Karamani masala cur.
sprouted green gram sundal
Green gram sprout
konda kadalai sundal [ chick pea stir fry ]
Kondakadalai stir..
pattani sundal [ green pea stir fry ]
Pattani sundal

For other stir fry recipes

Vegetable strir fry/Poriyal/Thuvatal

For other dry curry/masala curry recipes

Dry curry/Masala curry


Saturday, November 21, 2015

7 Cup Burfi

#7CupBurfi  #7CupSweet : I used to prepare Mysore pak and coconut burfi. But never tried 5 cup sweet or 7 cup sweet. My daughter and my mother used to prepare regularly and they say it is one of the fool proof methods to make an yummy sweet. So I prepared this sweet for diwali. I followed my moms recipe and included flax seeds in the end to get its nutritional benefits.

I took 1/2 cup of all the ingredients and got 15 big pieces of  burfi.
Now over to the recipe

7 cup Burfi

Ingredients :
1/2 CupBesan [ gram floor ( kadalai maavu ) ]
1/2 CupCoconut scraping
1/2 CupGhee
1/2 CupMilk
1 1/2 CupSugar
1/2 TspCardamom powder
1 TspFlax seeds
1 TspSugar to sprinkle

Method :
Dry roast flax seeds in a kadai over a medium flame till it crackles.
Transfer into a bowl and set aside.

Grease a clean and dry plate with ghee and set aside.

Keep a heavy bottomed vessel on a stove and heat over medium to low flame.
Add besan [ gram flour ] and add 1 Tsp of ghee and keep stirring till it gives out nice smell.
Take care not to change its color.
Once the flour is roasted add coconut scraping and stir well for a minute.
Then add milk slowly continuously stirring with the ladle to avoid lumps forming.
Keep stirring and then add ghee.
Keep on stirring and at one stage it starts becoming thick and bubbles appearing.
At this stage add cardamom powder and then roasted flax seeds.
When it starts coming up as a whole mass with bubbles, immediately transfer into the greased plate.
Tap the plate to even out the hot sweet.
Immediately sprinkle sugar over the sweet.

Allow to cool down for five minutes and then make pieces using a clean & dry knife.

7 cup Burfi




You might also like to try

rasagulla
rasagulla
Dulce de leche [ Milk candy ]
milk candy
Instant Doodh Peda
Instant peda
Molded Chocolate
dark chocolate
aval kesari
aval kesari
cocoa chocolate
cocoa chocolate

For other sweet recipes

Sweet

For other recipes

Recipe Index