Apr 22, 2011

Pooranam Bholi / Poli ~ Type 2

This will approx give 10-12 bholis

For Pooranam:

1 cup chana dhal ( kadalai paruppu)
2 cups Jaggery (or according to your sweet preference)
Grated coconut- 1/2 cup
Ghee - 2tbsp
Cardamom powder - a pinch

For Dough
Maida - 2 cup
Salt - to taste
Turmeric - 2 pinch

Method : 

For Pooranam
Pressure cook the chana dhal (to  powder consistency). Strain the remaining water and mash it and keep it aside.
In a kadai add ghee . In a medium flame add the mashed channa dhal and jaggery. Keep mixing till the jaggery completely dissolves. Finally add the grated coconut & cardamoom and mix well. Now let the pooran cool from hot to warm. Now make ladoos and keep aside. It is always easy to make the ladoos when warm.

For Dough
It is same procedure as poori. Mix the maida, salt and turmeric along with water and Oil. Make sure the dough is oily instead of watery. The dough should be little rubbery. Make small lemon sized balls out of the dough( same like poori)

Now take a milk cover  and cut it into two squares ( I usually prefer a sandwich bag), apply oil and place the dough. Spread the dough to a minimal size circle and place the pooranam at the center. Now seal the pooranam with the dough. Place the other sheet on the top of this big ball and with a roller make chappatis.
Heat the pan and cook the bholi on either side. Instead of oil use ghee on the both the surfaces of the bholi.

Apr 21, 2011

Tofu Bhurji

Ingredients :

Firm Tofu- 1 full packet
Onion - 1
Tomato - 1
Turmeric - 1/2 teaspoon
Jeera - 1/2 teaspoon
Red Chilli Powder - 1/4 Teaspoon
Coriander Powder - 1 teaspoon
Fresh Coriander leaves- to garnish
Oil- 2tbsp
Salt and pepper to taste

Method : 

Firstly, drain the water completely and dry the tofu for sometime. Grate the tofu and keep it aside. In a kadai add oil, and jeera. Add onion and fry till translucent. Now add the tomato and add turmeric, coriander powder and Red chilli powder when the onion and tomato are completely cooked. Mix well and finally add the grated tofu. In a low-medium flame mix the tofu to the mixture in a very gentle way. Do not brake the tofu further. There will be little water from the tofu, so cook until the water is completely evaporated. Finally garnish with coriander leaves. Its an easy side dish for chappathi or paratha.

Apr 19, 2011

Paneer-Peas Pulao

Thanks a lot Lavanya, for sharing this recipe ...she says : The inspiration for this dish was from your blog only , Kavitha's Jeera Pulao.

Ingredients needed :
  • Oil
  • Paneer - 1 cup diced.
  • Whole garam masala
  • Jeera - 1 tsp
  • Presoaked Basmati rice - 1 cup (presoaked for minimum 30 mins).
  • Green chilli - 1
  • Mint leaves - lil
  • Corriander leaves
  • Potato - 1/2 of medium sized finely sliced
  • Peas - 1/4 cup
  • salt
  • Fried onions.

Method :

In a frying pan add oil and jeera. After Jeera Splutters, add green chilli, mint leaves, corriander leaves, potato, and peas. Cook for 1 to 2 minutes.Now in a rice cooker add the cooked vegetables along with basmati rice (quantity of water should be twice the amount of Basmati rice) with required salt. Meanwhile fry the onions and paneer separately and keep it ready.When the rice gets 90% cooked, add the paneer so that it gets mixed with rice well. The crispness in the paneer too remains to certain extent and will taste nice. Finally add the fried onion to garnish.

Apr 14, 2011

Mango Pachadi ~~ Tamil New year Wishes

அனைவருக்கும் தமிழ் புத்தாண்டு வாழ்த்துகள்

My Menu for today is :

Thanks to Lavanya for sending Mango Pachadi recipe to me ...She was not able to find the recipe in this blog ...and she has sent me the recipe along with photo..So posting it again here ...

Ripe mango-1
Jaggery - 1 cup
Oil- 1tbsp
Mustard- for seasoning
Dried Red chillies -1
Turmeric - 1/2 tbsp
Salt - a pinch

In a kadai, add oil and mustard. Once the mustard sputters add the mango, salt ,  turmeric , dried red chillies. Add water and let the mango cook until soft.  When the mango is half cooking, I added the jaggery. Since the jaggery available here is not  the one like India(where we can get that string consistency), I let it boil until the mango is fully cooked.

Apr 13, 2011

Sago - Vermicelli Payasam

We have already posted both Sago payasam and Vermicelli Payasam . I tried combining both and this was also tasting  good ..I did not add cashews + raisins ...if u wish , U can add it ...and sugar as per your taste ...

Ingredients needed :
  • Sago  - 1 cup
  • Vermicelli - 1 cup
  • Milk - 3 cups
  • Condensed Milk - 1/2 tin
  • Sugar - 1/4 cup
  • Elachi powder - little
  • Ghee - little
  • Cashews and raisins - few
Method : 

Heat a pressure pan add little ghee and roast the Sago for few secs. and then add enough water and pressure cook it well , till done. Heat a kadai , and add ghee and fry Cashews + raisins and set aside and add ghee and fry the vermicelli for few mins ..make sure u don't burnt that ...and then add enough water and allow it to boil well till done.Once the pressure is released , open the pressure pan and add thevermicelli  to the cooked sago and add condensed milk + sugar + milk and mix it well and allow it to cook for few more mins ....then switch off the flame and garnish with fried cashews , raisins and elachi powder ...

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