Coconut Kheer

Coconut Kheer :

A very simple recipe to make in minutes to serve Kheer lovers. We used to travel to a specific place where this Coconut Kheer was made deliciously to have as a special drink, to treat our friends often. Coconut Kheer takes away the place of Tea and Cofee!!! This inspired me to learn the recipe from them and share it in my blog. Let us see the recipe on delicious Coconut Kheer. Navarathri special

 

Ingredients:

Coconut grated-one cup

Coconut grated -1 tablespoon, to garnish finally to have the fresh bite of coconut.

Jaggery powdered-1 cup

Cardamom powder-1/4 tsp

Cashew and dry grapes 1 tablespoon

Ghee-1 teaspoon

Rice flour-2 teaspoon.

Method:

Grind one cup of coconut with a cup of water, thick milk 1 cup, First milk.

Add another cup of water on the same coconut to extract the Second milk.

The third cup of water to get diluted milk.

totally three cups of coconut milk individually.

Dilute rice flour in the third diluted milk without any lumps.

Bring it to boil, once boiled add the second milk and grated jaggery powder, stir it to get dissolved completely.

Finally, add the first milk, roasted cashew, grated coconut, dry grapes and cardamom powder.

Now it is ready to serve hot as special.

 

 

 

 

 

 

 

 

 

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Curry leaves Rice

Curry Leaves Rice:

Curry leaves are really healthy in many ways to keep us young and energetic we are aware of it, however, we hesitate to take as such in our daily meal. How can we bring it to a tasty form? Yes, here are some ideas to prepare easy recipes and consume a good amount of it in our meal.

First prepare curry leaves Podi to enjoy the benefits of curry leaves moreover it help us to use in different methods of recipes given below.

Method to prepare curry leaves Podi, click the link below

https://wp.me/p1o34t-Fn

To Buy Curry leaves Podi click the link below

Curry leaves rice mix

https://www.chettinadsnacksonline.com/collections/masala-podi/products/curry-leaves-rice-mix

Curry leaves rice mix

Uses:

2. It can be sprinkled on hot mini idlis and roast it on a medium flame by adding some ghee or oil.

3. Drizzle some curry leaves powder on top of thin Dosa, fold and cook roasted.

4. Mix Curry leaves powder with butter or ghee, spread on the bread (bun) to make as herb sandwich.

5. Mix with hot cooked rice with little effort of seasoning to have wonderful taste Curry leaves rice.

Method to prepare:

Cooked rice -2 cups

Curry leaves Podi-3 tbsp

Ghee-1 tbsp

Seasoning:

Oil-2tsbp Sesame oil is good

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Channa Dal-1/2 tsp

Ground nut-2 tsp

Salt-1/2 tsp

Method:

Heat a pan with oil season with the above-mentioned ingredients.

Add chopped onion and green chilies.{optional)

Add plain cooked rice, a few drops of lemon juice, salt and Curry leaves podi mix well.

Finally, add ghee and serve hot. You will really enjoy the taste and aroma.

 

 

 

Milagu Vadai-Pepper Dal fritters

Milagu Vadai-Pepper Dal fritters:

Milagu vadai is made out of Urad dal and pepper to deep fry in oil,  this will be crispy and yummy with any combination of the main meal or can be consumed as snacks with tea or coffee. This can be stored in an airtight container for a week time. This Vada is served as nievedyam for Anjaneyar on his auspicious birthday, as he loved the divine taste of this vada devotes make this as a Garlandfor him to get his blessings.

Ingredients to prepare:

Urad dal-1 cup

Peppercorns-1 tsp

Asafoetida-2 pinches

Salt-1/4 tsp

Cumin seeds-1/2 tsp

Rice flour – 2tbsp (this gives additional crispiness)

Hot oil to mix batter-1 tbsp

Oil-200 ml to fry

Method:

  1. Wash and soak Urad dal for 30 minutes.
  2. Drain the water completely from soaked urad dal. let it stay on the colander for 3 to 5 minutes.
  3. Now, add Urad dal, Peppercorns, asafoetida, and salt to a mixer jar, grind to a coarse batter.


4. Transfer to a bowl, add cumin seeds chopped curry leaves if preferred.rice flour and hot oil one tablespoon which helps us to have crispy vada.

5. Mix well by beating it to have a smooth batter. Wet your hand, take a lemon sized batter to place it on a Butter paper close it with another oil spread butter paper or polythene cover press gently by your hand as thin patties make a hole in the middle.

6. Heat oil in a pan wet your hand and remove vada from the paper, drop it gently to the hot oil fry both the sides till it turns golden yellow drain the oil and collect to the tray. Crispy Milagu vada is ready to serve.

Note:

  1. Do not soak urad dal for a long time.
  2. Do drain the water completely to have the coarse grind of batter, do not make a smooth paste.
  3. Add hot oil to have crispy vada.
  4. Make thin patties to fry.

 

 

Butter Sticks

Butter sticks: 

The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.

Ingredients:

Raw rice flour-1 cup

Besan flour-1 3/4 tbsp (Chickpea flour -kadalai Mavu)

Channa dal flour-1 3/4 tbsp (fried channa -Pottukadalai Mavu)

Butter-2 tbsp or 40 grams

Cumin seeds-3/4 tsp slightly crushed

Salt-1/2 tsp

Method:

In a wide bowl mix, all flour items with salt, cumin seeds, and butter mix well, add water little by little and mix to a consistency of the chappathi batter. (as smooth butter)

Take a portion of the mixture fill in the press, on a tray or sheet, do a long press, cut in to finger length sticks.

Heat oil and deep fry to golden yellow. (sizzling sound reduces once done)

allow it to room temperature and store in an airtight jar.

Serving suggestions:

Gathering at Brunch- Butter sticks with Juice,

At Lunch  Butter sticks with soup

At supper Butter sticks with Cofee or tea

 

 

Coconut Rice

Coconut rice:

Easy cooking fried rice variety, healthy and flavourful rice recipe to pack your lunch box.

Coconut is a less rich source of vitamins, the highest of which in include B vitamins such as folate and thiamine. While coconuts have gain popularity for their purported disease-fighting properties, Food Science suggests that the fatty acids in coconut contain powerful antioxidants that help boost the immune function and reduce systemic inflammation in the body. It is these antioxidants that some believe may help reduce the risk of metabolic and aging-related diseases by eliminating free radicals that cause cell damage.

Ingredients to prepare rice:

Grated coconut-1 cup

Rice-1 cup (Basmati long grain or raw rice is fine)

To season:

Red chili-2 nos

Urad dal-1 tsp

Cashews broken-4 to 5 nos

Mustard seeds-1 tsp

Oil-1 tbsp

Curry leaves-2 twig

Method to prepare :

1. Wash and soak rice for 10 minutes cook with 2 cups of water. Spread cooked rice in a wide bowl to normal temperature. To enhance the richness of coconut flavor, you can boil rice in coconut milk+ bay leaves can be added while cooking rice you can remove the leaf before seasoning. it gives a nice aroma to the rice.

2. Heat pan with oil season with mustard seeds, urad dal, channa dal, red chili, and cashew nuts fry till golden brown.

3. Add curry leaves and grated coconut fry for a minute.

4. Add cooked rice in it, sprinkle salt and mix gently. Serve with any vegetable masala or simply with pickle.

Note: If you cook rice in coconut milk, reduce grated coconut to 1/2 cup.

Vathal Kuzhambu

Vathal Kuzhambu:

South Indian meal has a variety of Kuzhambu combinations, sweets, and vegetable as a side dish to make the meal as Maharaja meal. Vathal kuzhambu  is a tangy, sweet, sour and bit more spiced curry to eat with plain-cooked rice this can be stored for 3 to 5 days. Suitable to serve with Idli dosa also.

This method of preparation can be followed to do curries with, (Vathal) sun-dried berries (manathakkali vathal) or Sunda vathal Thakkali (Tomato)kuzhambu, Poondu (Garlic)kuzhambu, kara kuzhambu. Lovers across the world for this kuzhambu which gives a satisfying feel of a complete meal with tongue-tickling dishes.

Ingredients:

Vathal-1tsp to make powder

Onion-1/2 cup

Garlic 7 pods

Tomato-1

Tamarind-lemon sized ball

Chilli powder-2 tsp

coriander powder-2 tsp

OR sambar powder-3 tsp

Get:-https://www.chettinadsnacksonline.com/collections/masala-podi/products/sambar-milagai-podi

Turmeric powder-1/2 tsp

Salt-1 tsp

Jaggery grated-1/2 tsp

To season:

Oil-2 tbsp

Vathal(sun dried berries) (manathakkali vathal) or Sunda vathal – 2 tablespoons

Fennel seeds-1/2

Cumin seeds-few

Methi seeds-few

Curry leaves-2 twigs

sesame oil-1 tsp

Preparation:

1. Peel and cut pearl onion, Garlic and tomato.

2. Soak tamarind in 1/2 cup of warm water and extract the pulp.

3. Roast 1 tsp of vathal and crush it to powder this is to get the additional flavor of vathal infused kuzhambu.

4.  In a bowl, pour 2 cups of water, salt, tamarind extract, chili masala powders, turmeric powder mix and keep ready.

Now half of the preparation is ready.

Method:

 

Heat oil in a pan, add “To season item” Vathal to proceed with other items when spluttered add curry leaves and cut vegetables saute for 3 minutes until you get a nice aroma.

 

Now add the mix which we have prepared already point-4 above along with roasted crushed vathal powder.

Allow it to boil till you get the semi-liquid consistency, you can notice the oil gradually floats on top this the time to add jaggery and sesame oil.

Mix well keep simmer for 2 minutes.

Transfer to a serving bowl.

 

 

 

 

Peanut Dal (Kadalai Pachadi)

Peanut Dal: Sounds new and different right?

Yes, Peanut is a tasty nut and easily available in all stores at any season. It has high nutritional values. Peanuts are an excellent source of many vitamins and minerals. We have tried making recipes with Peanut as chutney and chalna, but this combination of dal and cooked peanuts are delicious with the soft bite of peanuts. I have tasted in our Chettinad marriage feast, really a wonderful side dish named “Kadalai Pachadi” served in the meal, with great curiosity I met the cook and got the recipe to try at home, came out well. This can be served with Plain cooked rice, roti Dosa and idli.

 

 

What is the difference between a peanut and groundnut?

Groundnuts often serve as cooking oil or herbal supplements, while peanuts can be eaten raw or fried. However, peanuts can be turned into peanut butter or snacks to be used as a food supplement by humans. Peanuts look cute as meal decoration (in cakes, cupcakes, pudding, biscuit, etc.). Both are rich in oil and have their own nutritional values. Though the spelling is different, the two names have a lot in common and are often used interchangeably to describe peanuts. Now you know the difference between peanut and groundnut. Peanuts are delicious types of groundnuts, and groundnuts usually refer to multiple oilseed plants that can serve different purposes for both people and animals. Read more: https://www.legit.ng/1190041-difference-peanut-groundnut.html

Ingredients for recipe:

Raw Peanut- hand full, soak for two hours

Toor dal cooked -1/2 cup

Onion-1

Tomato-1

Green chili-4

Turmeric powder-1/4 tsp

Chili (sambar masala) powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract 2 tsp(optional)

To season:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Urad dal -1/4 tsp

Asafoetida-1 pinch

Curry leaves- 2 twigs

Coriander leaves-chopped few to garnish

Method:

Soak peanut and cook with chopped onion, green chili, and tomato for a whistle in a pressure cooker.

Pressure cook Toor dal 2 fistfuls for serving 4 people.

Add, salt, turmeric powder, chili powder tamarind extract and both cooked toor dal and peanut vegetable mix with 1/2 cup of water, allow it to boil for 3 minutes ina medium flame add asafoetida.

Finally, season it with the above-mentioned ingredients, garnish with chopped coriander and serve.

Note: Do not add more water the consistency should be thick.