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Monday, March 4, 2013

Kai murukku/Suthu murukku-Indian snacks




Kai murukku
Kai murukku

Ingredients:
Raw rice/Pacharisi
4 cup
Skinless Urad dhal/Ulunthu
1 ½ cup
Salt
For taste
Sesame seed/Ellu
2 table spoon
Cumin seed/Jerragam
2 table spoon
Oil/Ghee
4 table spoon

Suthu murukku
Suthu murukku
How to make kai murukku:
  • Roast the urad dal till its color starts to change. Grind it finely and sieve it.
  • Soak the rice in water for an hour and drain the water. Dry it in a cloth and powder it finely. Sieve this.
  • Roast the sesame seed till the aroma comes out.
  • Now mix both the flour along with salt and knead it with oil/ghee and water softly.
  • Beat the dough in chapathi maker to increase the softness.
  • Atlast add the cumin seed and sesame seed and knead it.
  • At once take a lemon size ball of dough and swirl the muruku in a plastic sheet or cloth by keeping a bottle cap in center. Push the dough with your fingers and swirl in circle.
  • Transfer it into the hot oil using flat ladle/dosa flipper and fry it till golden brown.

murukku
Murukku

Tips:
  • You can prepare the urad flour before 2 or 3 days, but rice flour you should prepare it only on that day when you are going to do murruku.
  • Knead the dough only before doing frying it.
for more dishes visit indian recipes

Carrot paratha/Stuffed carrot indian flat bread

Carrot paratha
Carrot paratha


For making the dough for parathas use
whole wheat flour/atta,
salt
water
oil (for frying in tawa)
using this knead the dough to the consstency of chappathi. Use atta based on your requirement.
Ingredients:
Carrot(grated)
1 cup
Onion(chopped finely)
1 large
Green chili
1
Pepper powder
As required
Turmeric powder
¼ tea spoon
Salt
As required
Garam masala powder
½ tea spoon
Oil
2 tea spoon

Stuffed carrot indian flat bread
Stuffed carrot indian flat bread

How to make carrot paratha:
  • Sauté the onion, green chili in oil and add the carrot, sauté well.
  • Now add the salt, pepper powder, garam masala powder, turmeric powder and off the flame after a minute. The stuffing is ready.
  • Divide the dough into equal balls. Also divide the carrot stuffing into equal balls.
  • Surface the atta dough balls to your palm size and keep the stuff inside. Now fold it with dough. Pinch the end of the dough with your fingers to make a rough ball.
  • Now the ball with stuffed carrot is ready. Dust some atta flour in balls and flatten it parathas. It should be somewhat thick.
  • Place it in a hot tawa and wipe some oil on both side and cook it till it become golden brown here and there on both sides.
for more dishes visit indian recipes

Nei kolukattai/Sweet kozhukattai/ Ghee rice flour ball(dumplings)

Nei kolukattai
Nei kolukattai



Ingredients:
Pulungal rice/Praboiled rice
½ cup
Salt
For taste
Water
As required
Ghee
3 table spoon
Cumin seed
1 tea spoon
Curry leaves
Few
Sugar
3 table spoon

Ghee rice flour ball
Ghee rice flour ball

How to prepare nei kolukattai:
  • Soak the rice over night and drain off the water completely and keep for 5 minutes.
  • Grind it coarsely similar to rava.
  • Now add the coconut, salt and sprinkle some water(if required) in it and mix well.
  • Then shape them into small balls. In a kadai heat the water well till the small bubbles comes out.
for more dishes visit indian recipes.

Keerai masiyal/Keerai kadaiyal/Spinach kadasal




Keerai masiyal
Keerai masiyal

Ingredients:
Spinach/Keerai
1 bunch
Thoor dal or splited mung dal
½ cup
Onion
1
Tomato
1
Green chilli
1
Salt
As required
Oil/Ghee
2 table spoon
Asafetida
A pinch
Mustard seed
¼ tea spoon
Garlic
4 gloves

Keerai kadaiyal
Keerai kadaiyal

How to prepare keerai masiyal:
  • Wash and chop the spinach and pressure cook it along with sliced onion, tomato, garlic, dal, green chilli and salt.
  • Allow to cool and grind it.
  • Temper the mustard seed and curry leaves in oil/ghee and add the grinded paste in it and boil them.
  • Serve with rice, chapathi etc.
for more dishes visit Indian recipes

Sunday, March 3, 2013

Aviyal – Traditional south indian side dish




Aviyal
Aviyal

Ingredients:
Vegetables
3 cups
Coconut
½ cup
Green chilli
3
Turmeric powder
½ tea spoon
Curd
2 table spoon
Curry leaves
Few
Coconut oil
2 tea spoon
Salt
As required
Jeeragam/cumin seed
½ tea spoon
Water
¼ cup
Shallot/Small Red onion
1

South indian aviyal
South indian aviyal
How to make aviyal:
  • Cut the vegetables (carrot, potato, drumstick, cucumber, beans, plantain, ash gourd, raw mango) and add salt, water and curd.
  • Pressure cook the vegetables.
  • Grind the coconut, shallot, green chilli, turmeric powder and cumin seed without water.
  • Add this with the cooked vegetables, add curry leaves and allow it in flame till water vanishes.
  • At last add the coconut oil.
for more dishes visit indian recipes

Sambar using Homemade powders-Traditional south indian style

Sambar
Sambar


Ingredients:
Vegetables
3 cup
Red gram/thoor dhal/Nayam dhal/Sambar parupu
1 cup
Yellow mung dal (paasi parupu)
1 handful of dal
Small red onion/shallot
15
Garlic
1 pod
Red chilli powder
2 table spoon
Coriander powder
3 table spoon
Turmeric powder
½ tea spoon
Salt
As required
Fenugreek-cumin powder
¼ tea spoon
Asafoetida
¼ tea spoon
Tamarind
Small ball size
Oil
2 table spoon
Musturd seed
½ tea spoon
Coriander leaves
Few
Curry leaves
Few
How to make sambar:
  • Pressure cook the thoor dal and mung dal and keep aside.
  • Cut the vegetables (carrot, potato, beans, cucumber, tomato, drumstick) along with garlic and shallot and pressure cook them.
  • Add the cooked vegetables with dal and add the chilli powder, turmeric powder, coriander powder, fenugreek-cumin powder and asafoetida.
  • Dissolve the tamarind and salt in water. Add this with above mixed ingredients.
  • Temper the mustard, curry leaves and coriander leaves in oil. Along with this pour the above mixture and allow to boil well.
  • Sambar is ready to serve along with idil, dosa, rice etc.
for more dishes visit indian recipes