Coriander thokku-Kothamalli Thokku.

This thokku is very easy to prepare. it can be mixed with rice or can be used as side for dosas.Whenever our neighborhood grocery store has a sale on coriander, i just buy a whole bunch of them and make thokku and keep it. it comes in real handy.so here goes the recipe.

Ingredients:

  • Fresh coriander-1 bunch.
  • Red Chillies- 2 to 3.
  • Fenugreek seeds- 1/4 tsp.
  • Asafoetida- 1/4 tsp.
  • Tamarind paste-1/2 tsp.
  • Salt as per taste.
  • Oil-1/2 tsp.

Preparation:

  • Wash the coriander/Cilantro throughly.
  • Dry Roast the red chillies,Asafoetida and fenugreek seeds.
  • Nicely grind the Coriander, and dry roasted ingredients, tamarind paste and salt with a 2tsps of water and make it into a smooth paste.
  • Heat a pan with little sesame oil and pour the paste into it and simmer it and make it into a thick paste.
  • Serve it with dosa or mix it with hot rice.

Enjoy the mouth watering thokku…πŸ™‚

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Bread Bajji

Did your friend just call up to stop by for the evening and u have no groceries left to make any snack. This is my favorite saving snack which even my kiddo loves..she usually doesn’t eat fried items!!! so here goes the recipe for Bread Bajji!!! I hope u all like it.

Ingredients:

  • Bread -3 slices
  • Gram flour- 1 cup
  • Rice flour-2 Tbsps
  • Chilli powder-1 tsp
  • baking soda-1 pinch
  • food colour(red)- 1 pinch
  • salt- 1tsp(as per your taste)
  • water as needed.
  • Oil for deep frying.

Preparation:

  • Take the bread slices and toast them in your toaster under minimum settings.
  • To make Bajji flour, mix all the ingredients above except the bread and make it into a batter in same consistency as Idli batter.
  • Cut the toasted bread into desired sizes.
  • Leave the batter to sit for 30 minutes.
  • dip the bread in the batter and deep fry it in the oil.
  • Serve it with tomato chutney, mint chutney or just plain ketchup.

Today was a rainy day and it was just heavenly to have the bajji with some hot tea.it took me back to those days in the beach where we just munch some bajji’s with our feet inside the beach sand…hmm…heavenly! I hope it brings back some good memories to u too!! Enjoy!

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Paal Thirattu Using Fresh Paneer.

Another simple recipe on my list. yes, this one is a dessert. Do you have a gallon of milk left over in your fridge. If you are a bachelor or a new home maker, I bet you would definitely have some milk that is nearing the expiration date. If you have some patience to try something new, try this recipe.As a kid, my mom used to make this on Sunday evenings gathering all the leftover milk from the weekdays.I used to hate milk but would eat this at any time of the day.πŸ™‚ So here goes the recipe.

Ingredients:

  • Whole Milk-1 gallon
  • Limes-2
  • Cashews-1 cup
  • Ghee-4 Tbsps.
  • Sugar-8 Tbsps.

Preparation:

  • Boil the whole Milk in a pot.
  • When it comes to boil, simmer it and add the lime juice from 2 limes little by little.
  • keep the flame in medium and wait for the whey to get seperated.
  • Remove the whey and use a cheese cloth or any clean cotton cloth to save the cheese.
  • Hang the cloth for a while to separate out the whey completely.
  • The cheese that we made is Fresh Paneer.
  • Take a hot wok and add the ghee to it.
  • Then add the cashew nuts.
  • When they become golden brown, add the fresh paneer to it.
  • Break the paneer down as much as u can and start adding the sugar little by little.
  • mix it well and wait for the sugar to melt.
  • switch off the flame and serve the paal thirattu.

This dessert is a yummy and a healthy treat for little kids.we could make it into attractive diamond shapes, refrigerate and serve, or just serve warm on a cloudy and cold day like todayπŸ™‚ . Enjoy!!

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Milagu Kari–Pepper Mutton!

After spending a whole week thinking what I should submit as my entry to Jihva for Love (JFI event) hosted by Jigyasa and Pratibha, I have finally decided. It is Milagu Curry!!!

Every time I decide to do it or even think about the dish, I remember my dear amma feeding me with all her love. As a child I was giving my amma a hard time time eating any food. My amma would take a handful of rice and take me in her hand and would roam around 3 or 4 streets just trying to get that in my mouth.πŸ™‚ . But thanks to her wonderful cooking and the love she has in surplus, I turned out to be a food lover.

This dish is very special to me because, I have tasted it in my Petha’s (grandma) kitchen, my amma’s kitchen, and now in my mine. When I feed this to my daughter, I just think if she would carry on this recipe into her kitchen.πŸ™‚

I dedicate this entry to my mom’s unconditional love which i can never measure against anything.she is so dear to me and “amma i miss u so much!!” She never had any time for herself and devoted everything for me, my brother, my dad, her work, our home and the list goes on…if i can do anything for her right now, that would be, giving her some rest and enter our kitchen and cook a warm hearty meal for her…But I guess that would never happen, cause every time i visit my home, I am treated like a princess and kitchen is off limits for me.. she would never let me step into her kitchen and always loves to pamper me..!!

Dear Amma, This one is for you. This is my gift for you on your birthday this month (May 17th)..Happy Birthday Mummy!!!


Ingredients:

  • Boneless Mutton/Beef-1lbs.
  • Jeera/Cumin-2 Tbsps.
  • Grounded Black Pepper-2 Tbsps.
  • Salt to taste
  • Turmeric Powder-1/2 tsp.
  • Sesame Oil/Nallennai-2 Tbsps.

Preparation:

  • Wash the boneless mutton pieces thoroughly.
  • Add salt, turmeric powder, half of Jeera, half of the pepper to about 3 cups of water and add the mutton to it.
  • Pressure cook it well for at least 10 whistles.
  • Let it cool and open it.
  • Remove about 3/4 soup from the mutton. Serve it hot for your little ones.πŸ™‚
  • Keep the 1/4 soup and mutton aside.
  • Take a hot wok, add the oil to it.
  • when hot, add the remaining jeera and pepper to it.Also add the cooked mutton with 1/4 soup to it.
  • Keep in medium heat and let all the water evaporate.
  • Serve it with rice or roll it inside chappathis and Serve.Enjoy!!

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Puli Sadham (Tamarind Rice)

Tamarind Rice…Saying it makes my mouth water. My DH’s favorite dish when combined with Potato in any formπŸ™‚ . All who are expecting will not say no this mixed rice. it is a perfect blend of hot, tangy taste. It is almost equivalent to a bite of a green mango piece in salt and chilli powder..!! Here goes the simple recipe.

Ingredients:

  • Tamarind water made by mixing a lemon sized tamarind in 2 cups of water and remove all the tamarind pulp.
  • Oil-1 Tbsp
  • Fenugreek seeds-1/2 tsp
  • Asafoetida- 1/2 tsp.
  • Gram Dal-2 Tbsp
  • Urad Dal-2 Tbsp.
  • Dried Red chilli-1 or 2
  • Salt to taste
  • Chilli powder-1tsp
  • Rice-2 cups.
  • Curry leaves 1twig.

Preparation:

  • Add Salt and chilli powder to the tamarind water and mix it well. Keep it aside.
  • Dry roast half of gram dal and urad dal and powder it coarsely. keep it aside.
  • Take oil in the hot wok.
  • Add the Fenugreek, Asafoetida and Curry leaves when the oil is hot.
  • Also add the left over urad dal, gram dal, and red chilli.
  • Now add the tamarind water to the wok and let it boil..once it starts to boil, let it simmer into a thick consistency.
  • Add the powdered Urad dal and Gram dal.
  • Mix it well.
  • Cook the rice separately in the ratio of 1:2 (1 cup rice, 2 cups water).
  • let it cool.
  • Add the rice to the thick gravy called Pulikaichal( can be used as side dish for curd rice). Mix it well.
  • Serve it hot with potato podimas.

Enjoy the hearty meal!

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Chicken Tikka.

Ingredients:

  • Boneless Chicken-1 pound.
  • Curd-1 cup.
  • Lemon-1/2
  • Chilli powder-1 tsp
  • Turmericc-1/4 tsp
  • Dhania powder-1 tsp
  • Garam Masala-1/2 tsp
  • Salt-to taste
  • Ginger-1 inch piece(ground)
  • Garlic-4-6 cloves(ground)
  • oil-2 Tbsp.

Preparation:

  • Wash the Chicken thoroughly and wrap them in a tissue so that it is deprived of any water content.
  • Take a bowl and add Chilli powder,Turmeric,Dhania, Garam masala, Lemon juice from 1/2 lemon.
  • Take the curd and filter the whey using muslin cloth and deprive it off any moisture content.
  • Add the curd to the bowl.
  • Take the Ground Ginger and garlic and squeeze out the juice and add the dry paste to the bowl.
  • Then add the chicken to this mixture and mix it thoroughly.
  • Marinate it in the fridge overnight.
  • Take some wooden skewers and pierce the chicken pieces into it and leave a reasonable gap between each piece.
  • Arrange them on the oven tray.Brush them with oil.
  • place the tray on the bottom rack and set the oven to Bake at 500 degree Fahrenheit for 15 minutes.
  • Take it out after 15 minutes and turn them over and brush more oil.
  • Bake them again for 5 minutes.
  • Set the oven from Bake to Broil and leave it for 10 minutes.
  • Take the chicken out and Serve it as appetizer or side dish.


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Garlic(Poondu) Rasam

Today, I made Garlic Rasam and Chicken Tikka for our Lunch. The main reason behind it is that, this would be my entry to JFI: Garlic. This is an awesome combination for a sunday afternoon. You can read all the interesting facts about Garlic in this page.

Ingredients:

  • Garlic-6 to 8 Cloves, peeled and crushed
  • Tamarind-One Lime sized qty.
  • Water-3 to 4 cups.
  • Salt to taste
  • Jeera/Cumin-1/2 tsp
  • Pepper-1/2 tsp
  • Mustard-1/4 tsp
  • Turmeric-2 pinches.
  • Curry leaves-2 twigs.
  • Oil-1tsp.

Preparation:

  • Dissolve the tamarind in water and filter out the pulp.
  • Take a saucepan, pour the tamarind water.
  • put the crushed garlic and salt as per taste to it and boil it for 5 minutes.
  • Then add the Jeera and the Pepper powder,Turmeric pwd to it and let it sim for 2 minutes.
  • Once bubbles start forming on the sides(like froth), switch it off.
  • Take a separate pan and pour the oil in it.
  • once hot, splutter the mustard seeds and add curry leaves to it.
  • pour this mixture over the Switched off Rasam and garnish it.
  • Serve it with rice or can serve as a soup.

Relax and Enjoy!! This is my first entry for JFI: Garlic.

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