BABY CORN FRITTERS.

BABY CORN FRITTERS :-

NEEDED:- BABY CORN - 6 NOS, MAIDA ( ALL PURPOSE FLOUR ) - 2 TBL SPN, CORN FLOUR - 1/2 TBLSPN, SALT - 1/3 TSP, PEPPER PWDR -  A PINCH, CHILLI PWDR - 1/3 TSP. IOL - FOR FRYING

METHOD :- MIX MAIDA, CORN FLOUR, SALT, PEPPER PWDR, CHILLI PWDR TOGETHER. ADD LITTLE WATER TO MAKE A BATTER. CUT THE BABY CORN IN TO FOUR PIECES. DIP THE CORNS IN THAT BATTER AND DEEP FRY IN OIL SERVE HOT WITH SAUCE. 

DHAL URUNDAI KUZHAMBU.

DHAL URUNDAI KUZHAMBU.

NEEDED:- THOOR DHAL - 1 CUP, BIG ONION - 1, SMALL ONION - 8 NOS, GARLIC - 6 PODS, TOMATO - 1 NO, RED CHILLIES - 3 NOS. SCRAPED COCONUT - 1 TBLSON, TAMARIND - 1 AMLA SIZE BALL, SALT - 2 TSP, SAMBAR PWDR - 2 TSP, TURMERIC PWDR - 1 PINCH.  FOR FRYING :- OIL - 2 TSP, MUSTARD - 1 TSP, ORID DHAL -  1 TSP, SOMPH - HALF TSP, CURRY LEAVES - 1 ARK. FOR GRINDING :- SOMPH - 1 TSP, JEERA - HALF TSP. SCRAPED COCONUT - 1 TBLSPN.

METHOD :- WASH AND SOAK THOOR DHAL FOR 2 HOURS. DRAIN THE WATER. IN A MIXIE JAR FIRST PUT THE RED CHILLIES , HALF TSP SOMPH, QUARTER TSP JEERA AND THE SCRAPED COCONUT WITH HALF TSP SALT FOR FEW MINUTES. THEN ADD THE DRAINED DHAL AND GROUND COARSLY. REMOVE THE MIXTURE FROM THE MIXIE ADD THE FINELY CHOPPED BIG ONION. MIX WELL. ADD THE CHOPPED CURRY LEAVES AND CORIANDER LEAVES.MIX WELL AND MAKE LEMON SIZE BALLS. PUT THEM IN A IDLI COOKER FOR 10 MINUTES IN MEDIUM FLAME.

SOAK THE TAMARIND IN 3 CUPS WATER. SQUEEZE THE PULP ADD THE SALT AND SAMAR PWDR AND TURMERIC PWDR. HEAT OIL IN A PAN ADD THE MUSTARD, ORID DHAL AND SOMPH. WHEN THEY SPLUTTERS ADD THE HALVED SHALLOTS ( SMALL ONION) , GARLIC AND DICED TOMATOS. AND THEN ADD THE CURRY LEAVES. ALONG THAT ADD THE TAMARIND MIX. 

BRING TO BOIL. MEAN WHILE GROUND ONE TBLSPN COCONUT WITH HALF TSP SOMPH AND QUARTER TSP JEERA WITH ONE SMALL ONION AND GARLIC. WHEN THI KUZHAMBU BOILS ADD THIS COCONUT MIX.

KEEP THE FLAME HIGH FOR FEW MINUTES. WHEN THE KUSHAMBU BOILS ADD THE BOILED PARUPPU URUNDAI/DHAL URUNDAI ONE BY ONE IN KUZHAMBU. WHEN ITS DONE YOU CAN SEE THE DHAL BALLS FLOATING AT THE SURFACE OF THE KUZHAMBU. AT THAT TIME REMOVE IT FROM FIRE AND SERVE HOT WITH RICE AND PAPAD. 

CASHEW MINT PAKODA

CASHEW MINT PAKODA:- 

NEEDED :- CASHEW -30 NOS. CHANNA DHAL FLOUR - 150 GM, RICE FLOUR - 1 TBLSPN, MINT - 1 HANDFUL, CHILLI PWDR - HALF TSP, SOMPH PWDR - 1/4 TSP, SALT - 1/3 TSP, OIL - FOR FRYING.

METHOD :- MIX ALL THE INGREDIENTS EXCEPT OIL IN A BOWL. SPRAY WATER AND MIX THE FLOURS.ADD SOME HOT OIL. THE DOUGH SHOUD BE TIGHT. HEAT OIL . TAKE A HANDFUL OF DOUGH AND SPREAD IT IN HOT OIL. FRY TILL CRISPY.SERVE HOT. 

APPAM

APPAM:-

RAW RICE - 1 CUP ( HEAPED), ORID DHAL - ONE HANDFUL, FENUGREEK - 1TSP, CHANNA DHAL - 1 TSP, SCRAPED COCONUT -  1 TBLSON, JAGGERY - 1 NO, CARDAMOM - 2 NS. OIL - FOR FRYING.

METHOD :- ADD ORID DHAL FENUGREEK, CHANNA DHAL WITH RAW RICE. WASH AND SOAK THIS FOR 2 HOURS. GRIND WELL AND ADD THE SCRAPED COCONUT AND JAGGERY IN FINAL STAGE. ADD THE CRUSHED CARDAMOM IN THIS BATTER. HEAT OIL. TAKE A LARGE LADLE OF BATER AND POUR THIS IN HOT OIL. WHEN IT BULGES FLIP THE OTHER SIDE. FRY TILL GOLDEN BROWN. REMOVE FROM HEAT AND SERVE HOT. THIS APPAM IS VERY DELICIOUS.

ONION BAJJI.

ONION BAJJI :-

NEEDED:- ONION - 2 NOS, BAJJI BONDA MIX - 1 CUP OR CHANNA DHAL FLOUR -1 CUP, SALT - HALF TSP, CHILLI PWDR - 1/4 TSP, RICE FLOUR - 1 TBLSPN, OIL FOR FRYING. 

METHOD:- MIX CHANNA DHAL FLOUR, RICE FLOUR, SALT AND CHILLI PWDR. ADD WATER LITTLE BY LITTLE MIX THE FLOUR WELL. WHEN IT BECOMES THICK BATTER, STOP ADDING WATER. SLICE THE ONION IN TO THIN PIECES. HEAT OIL IN A PAN.  DIP THE ONION IN THE BATTER AND DEEP FRY. SERVE HOT WITH COCONUT CHUTNEY. 

ADHIRASAM

ADHIRASAM. 

INGREDIENTS:- RAW RICE - 2 CUPS, JAGGERY - 1 CUP, GHEE- 1 TBLSPN, OIL -FOR FRYING

METHOD :- WASH AND SOAK RAW RICE FOR 2 HOURS. DRAIN THE WATER AND GROUND WELL IN MIXIE. SEIVE THE FLOUR FOR TWO TIMES. AND KEEP ASIDE. ADD QUARTER CUP WATER IN JAGGERY IN A PAN. MAKE MUTHUPAGU ( IF YOU DROP THE PAGU IN A PLATE AND WHEN TOUCH WITH OILED HAD IT SHOULD BE ROLLED. ) REMOVE FROM FIRE. ADD THE RICE FLOUR AND MIX WELL.FINALLY ADD THE GHEE AND KEEP ASIDE FOR ONE DAY. 

NEXT DAY HEAT THE OIL IN A PAN. TAKE LEMON SIZE BALL OF THE DOUGH AND MAKE IN TO ADHIRASAM OF HALF INCH THICKNESS. DEEP FRY THEM IN OIL AND SERVE AS A EVENING SNACK WITH MURUKKU OR SEEDAKKAI. 

 

GREEN APPLE FRITTERS.

GREEN APPLE FRITTERS.

NEEDED:- GREEN APPLE - 1 CHANNA DHAL FLOUR  ( BESAN) - 1 TLSPN, MAIDA -1 TSP CORN FLOUR - 1 TSP, CHILLI PWDR - 1/4 TP, SALT - 1/4 TSP.OIL - FOR FRYING.

METHOD:- CUT THE GREEN APPLE INTO SLICES AND REMOVE THE SEEDS. MIX BESAN, MAIDA, CORN FLOUR, CHILLI PWDR, SALT. ADD WATER TO MAKE IN TO A DOUGH. DIP THE APPLE SLICES IN THIS DOUGH AND DEEP FRY IN OIL. SERVE HOT WITH MAGGI HOT AND SWEET TOMATO CHILLI SAUCE.

ORANGE BASMATI RICE & ORANGE SWEET CHAPPATHI.

ORANGE BASMATI RICE & ORANGE SWEET CHAPPATHI :-

FOR RICE:-

NEEDED:- ORANGE - 4 NOS ( DESKIN AND DESEED ) , ORANGE JUICE - 1 CUP, WATER - 1 CUP, BASMATI RICE - 1 CUP, SALT - TO TASTE, SUGAR - 1 PINCH, GHEE/BUTTER - 1TSP, CASHEW, KISMIS - 6 NOS EACH.

METHOD:- WASH THE RICE AND KEEP ASIDE FOR FEW MINUTES. HEAT GHEE OR BUTTER  IN A PAN . FRY THE SOAKED RICE FOR SOMETIME IN THAT PAN ADD SALT, SUGAR, ORANGE JUICE AND WATER. PRESSURE COOK FOR ONE WHISTLE. AFTER COOLING OPEN THE LID ADD FRIED CASHEWS, KISMIS AND THE REST OR THE ORANGES. SERVE HOT WITH PINEAPPLE RAITHA ORU BOONDHI RAITHA OR POMEGRANITE RAITHA.

FOR CHAPPATHI :-

NEEDED :- ATTA - 1 CUP, ORANGE JUICE - HALF CUP, SALT & SUGAR -QUARTER TSP EACH, JEERA PWDR - 1/4 TSP. GHEE - 1 TBLSPN.

METHOD:- ADD SALT, SUGAR, JEERA PWDR IN THA ATTA AND MAKE IT AS A THICK DOUGH WITH ORANGE JUICE. KEEP ASIDE FOR 10 MINUTES. ROLL THEM AS CHAPPATHIS AND FRY THEM IN A TAWA WITH GHEE. SERVE HOT WITH ACHAR AND CURD & SHAHI PANEER.

CORIANDER CHUTNEY

CORIANDER CHUTNEY:-

NEEDED:- CORIANDER - 1 BUNCH, GREEN MIRCH - 4 NOS, TAMARIND - 2 PODS, SALT - 1/4TSP, SHALLOTS - 8 NOS, GARLIC - 2 PODS, ASAFOETIDA - SMALL PIECE. FOR FRYING - OIL - 2TSP, MUSTARD - 1/2 TSP ORID DHAL - 1/2 TSP.

METHOD:- CLEAN AND WASH CORIANDER.CHOP CORIANDER, SHALLOTS, GARLIC. PUT MIRCH, TAMARIND, SALT, ASAFOETIDA, CORIANDER,SHALLOTS, GARLIC IN A MIXIE. GRIND WELL WITHOUT WATER. HEAT OIL IN A PAN AND SEASON THE MUSTARD AND ORID DHAL AND POUR IT IN THE CHUTNEY. SERVE IT WITH ELANDOSAI OR WITH HOT IDLIS.

WHITE RAVA FRUIT PUDDING.

WHITE RAVA FRUIT PUDDING.

NEEDED:- WHITE RAVA - HALF CUP , GHEE - QUARTER CUP, MILK - 1 1/2 CUP, SUGAR - 1CUP, ASSORTED FRUITS LIKE BANANA, APPLE, PINEAPPLE, GRAPES - ONE HANDFUL. CARDAOM PWDR -1 PINCH, VANILA ESSENCE - FEW DROPS, CASHEWS, BADAMS, KISMIS - 4 NOS EACH.

METHOD :- HEAT GHEE IN A PAN ADD THE CASHEWS, BADAMS, KISMIS. FRY TILL GOLDEN BROWN ADD THE WHITE RAVA. STIRR FOR SOME TIME.ADD THE HOT MILK AND COOK THE RAVA. WHEN IT COOKED ADD THE SUGAR. STIRR WELL. AT THIS TIME ADD THE DESEEDED, DESKINED, DICED FRUITS IN THIS RAVA MIX. COOK TILL THE GHEE SEPERATES AT THE SIDES. SPRINKLE THE CARDAMOM PWDR, SPRAY SOME ESSENCE IN THIS. MIX WELL. SERVE HOT OR COOL AS A DESERT.