Kuzhi Panniyaram

Kuzhi Panniyaram

Kuzhi Panniyaram is a wonderful, simple, recipe, which can be served either for breakfast or during Snacks time. A traditional South Indian recipe.

Ingredients:
Idli / Dosa batter - 2 cups
Chopped onions - 1 medium
Chopped coriander leaves - 2 tsp
Mustard seeds - 1 tsp
Bengal gram / Channa dal - 1 tsp
Asafoetida / Hing - 1/2 tsp
Oil - 4 tablespoons
Salt to taste

Method:
# Heat a pan, add 1 tsp of oil add mustard, when it splutter, add channel dal, onions... Onions should turn pinkish in colour.
# Add chopped coriander leaves, asafoetida, salt mix well.
# Add the seasoning in the idli or dosa batter & mix well.
# Heat kuzhi Panniyaram / Appam pan.
# Add few drops of oil, then pour your batter in each kuzhi and cook well.
# In few min, you  will be able to turn Panniyaram's and cook both sides well.
   Serve with Chutney.
Pl. do try and provide your comments.
Thank you !

Homemade Coconut Milk

Homemade Coconut Milk

As we all know coconut milk has lot of benefits. We prepare number of recipes using coconut milk such as curry, gravy, desserts, ice-cream, pudding, kheer, payasam etc.. even we can switch to coconut milk for normal milk.

Most of the vegan recipes are prepared using coconut milk.

In Tamil Nadu for Aadi (Ashad month) we prepare kheer or payasam using coconut milk.

It is always, good to use or consume, fresh coconut milk, as it is free from impurities. The self life, of homemade Coconut Milk, you can store, in refrigerator for  3-4 days in an airtight container and can store in freezer for 2-3 months.

Method:
# Take grated / pieces of coconut...put it in mixer jar with some lukewarm water, and grind into a smooth paste.
# Take a cotton cloth or seiver and squize it well. Your first coconut milk is ready.
# Repeat the same process, by adding lukewarm water and grind well, for second and third coconut milk.

Use coconut milk, for Kheer, Payasam, deserts etc.
Thank you!

Rava Pongal Stuffed Parathas - Leftover Special Recipe!

Rava Pongal Stuffed Parathas - Leftover Special Recipe!

A wonderful leftover Special recipe, prepared using rava Pongal.

Ingredients:
Rava Pongal - 1 cup
Whole wheat flour - 1 1/2 cups
Refined Oil- 4 tsp
Salt to taste

Method:
# Mix whole wheat flour and salt together and knead a stiff dough for Paratha or poori.

# Make marble size balls of rava pongal.
# Take, whole wheat flour dough and prepare, marble size balls, a slightly bigger than rava pongal balls.
# Dip your, thumb finger in oil, press in the whole wheat flour and Prepare a cup shape, and keep the rava pongal ball, as we do for stuffed parathas.
# Dust whole wheat flour, and go on rolling with the help of rolling pin and Prepare parathas.

# Heat a non stick pan or tava, cook well the parathas.
Serve with curd and pickle.
Pl. do provide your valuable comments.
Thank you!

Nendhram Pazham Nei Appam

Nendhram Pazham Nei Appam!

 Simple, aromatic super soft Nei appam for 'Onam festival'.

Nei Appam means appams prepared in ghee. I always add ghee in the nei appam batter and leave it for few hrs. (minimum 1/2 hr)

Need to soak raw rice for atleast 1 hr.

Ingredients:

Raw Rice - 1 cup soaked
Jaggery - 1/2 cup
Nendhram Pazham/ - 1 Well riped
Banana
Cardoman powder - 1 tsp
Ghee - 1 -2 tablespoons
Oil for frying

Method:

# Boil 1/2 cup of water in a pan add jaggery, dissolve well then filter it.

# Strain the water from soaked rice. Grind in mixie.

# Coarsely grind it.. add chopped Nendhram Pazham, jaggery syrup and grind to fine paste.

# Transfer the paste in a bowl and add remaining jaggery syrup, cardoman powder and mix well.

# Add 1 tablespoon of ghee in the batter and rest for 30 minutes (Consistency of the batter should be like Idli batter)

# Heat Kuzhi Panniharam pan add oil let it heat well, pour the batter in each kuzhi and simmer the stove .

# After 1- 2 min, with the help of a knife or spoon, turn the Nei Appam.

# once fried remove from pan and serve it.

Pl. do try and provide your comments:
Thank you!

Thattai / Savoury Crackers

Thattai / Savoury Crackers
Thattai is one of the savoury recipe, prepared during Krishna Janmashtami.
A very simple savoury recipe with minimum ingredients. Gendrally it is deep fried, but to make it healthier, I used Airfryer. These tattai's can be deep fried also.

Ingredients:
Rice flour - 2 cups
Roasted Urud dal powder - 1/2 cup
Roasted Peanuts powder - 1/2 cup
Asafoetida / Hing - 1/2 tsp
Red chilli powder / Papperica - 1/2 tsp
Butter - 50 grms
Oil few drops
Salt to taste

Method:
# Mix, rice flour, urud dal powder, peanuts powder, red chilli powder, asafoetida, salt butter and mix well till it comes to bread crumbs consistency.
# Sprinkle water, and knead dough.
# Dough should be stiff enough.
# Make marble size balls and spread it round shape in a plastic sheet.
# With a knife or tooth pick make marks in thattai, so that it doesn't puff up.
# Pre Heat Airfrier @ 180'c for 5 min.
# Fry thattai in batches. In between brush oil.
# Fry @ 180'c for 15-20 min.

Serve it.
Pl. do try and provide your valuable comments.
Thank you!

Thinai / Foxtail Kalkandu Sadam

Thinai / Foxtail Millet Kalkandu Sadam

Millets are very healthy, and full of nutrients. It is a good alternative to rice. For this Aadi Peruku, I am sharing, a traditional dessert recipe of Tamil Nadu, Kalkandu Sadam.
To make my Kalkandu Sadam healthy, I am using Thinai / Foxtail Millet and rock sugar candy. You can even prepare this recipe with normal raw rice and even reduce the amount of sweetness according to your taste. We can even use normal sugar for this recipe.

( to prepare this recipe with normal rice, no need to soak) 

Ingredients:
Thinai / Foxtail Millet - 1 cup
Rock sugar candy / Kalkandu - 1 1/2 cup
Milk - 1 cup
Ghee - 1 cup
Cardoman powder - 1 tsp
Cashew, Almonds, Raisins few
Few strings of Saffron

Method:
# Soak Thinai /Foxtail Millet for one hr.
# In soaked Thinai, add 1 cup of milk and another 1 cup of water and pressure cook, as we do for normal rice.
# Add Saffron strings with Thinai / Foxtail Millet.
# Once Thinai / Foxtail Millet is cooked well add rock sugar candy, and mix well. (mash Thinai well before adding rock sugar candy)
# Slightly it will become watery... but it will come together soon. (10-15 min)
# Add ghee, and mix well.
# Add cardoman powder, stir well, fry cashews, almonds, and raisins in ghee and pour it in Thinai Kalkandu Sadam.
# Thinai Kalkandu Sadam is ready to serve.
Pl. do try and provide your comments.
Thank U!

Palak Paneer Pulav

Palak Paneer Pulav / Spinach Cottage Cheese Rice

A wonderful Recipe for Lunch Box Special... A very healthy dish, with full of iron, and nutrients. The palak gravy which I am sharing, can be stored in refrigerator for 5- 10 days.
You can prepare many dishes using palak gravy:  such as Palak Paneer, Aloo Palak, Dal Palak, Palak Pooris, Dal kofta Palak etc. A Very easy recipe, not only lunch box, but can be served for kids as Green rice....

Ingredients:
Palak - 1 bunch
Rice - 1/2 cup
Panner - 100 grms
Onion - 1 medium size
Ginger - 1 inch chopped
Bay leaf -2 nos
Cardoman - 2-3
Cinnamon - 2 inch
Clove 2-3
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee - 1 tsp
Oil - 2-3 tsp
Salt to taste

Method:
# Boil water( 1/2 cup of rice - 1-2 cups of water) add bayleaf, cinnamon, clove , rice,  salt and 1 tsp of ghee / butter and cook it for 70 percent or half cooked rice we can call.

# Blanch palak in hot water, strain and make puree with ginger.

# Fry paneer till it changes it's colour.

# In a pan add 2-3 tsp of oil, add chopped onions, when it becomes transparent, add palak puree, salt, red chilli powder, turmeric powder, garam masala mix well.
Until the raw smell of masala's completely goes.

# once rice is half cooked, strain it.

# Add half cooked rice with Palak gravy, fried paneer and close the pan for 2-3 min, in a slow flame.

Palak Paneer Pulav is ready to serve.
Serve with raita, or plain curd.

Pl. do try and provide your comments.
Thank you!