VERMICELLI PAYASAM (GHEER)

Ingredients

Vermicelli Milk 500 gms Ghee 50 gms Sugar 150 gms Cashew nuts 25 gms Cardamoms 3

Heat ghee and fry cashew nuts and vermicelli into a light brown colour. Boil the vermicelli. Boil the milk into half. Add sugar and boiled vermicelli into the milk. Decorate with sliced badam and pista. Add crushed cardamom powder.

MOONG DAL PAYASAM

Ingredients:

Moong Dal 200gms
Coconut 1 1/2
Jaggery 400 gms

Scrape the coconut and remove the first extract of thick milk. put the grating in the mixer and remove the second and third extract of milk (three cups each).

Roast the dal to a golden brown and cook it in the third extract milk . Cook till soft. Add jaggery and the second extract milk and cook till milk thickens. When ready, take off and pour the first thick milk. Mix well.

GREEN PEAS PULAV

Ingredients:

Rice 3 cups green peas 3 cups Onion 2(chop lengthwise) Ghee or oil 100gms, Salt To taste

Grind to a paste: 1 cup grated fresh coconut, 1 little-mint leaves, 1 little-coriander leaves, 4 tbsp-poppy seeds, 6-green chilies, 1 small ginger, 10 flakes-garlic.

Wash the rice and soak in water for 20 minutes, drain and add green peas together into the rice with double volume of the water and cook and keep cool.Heat oil or ghee in a pressure pan, add onions and fry till soft, add ground paste and stir-fry till thick, add salt and cooked rice. Stir, keep covered lid and keep under slow fire for 5 minutes. Stir.

Open and garnish with coriander leaves and serve hot with curd raitha.

KEERAI (GREENS) SOUP

Ingredients:

Finely cut Keerai (greens) 1 cup
Finely cut onion 1 table spoon
Bar lie 1 table spoon
Butter 1 tea spoon
Salt and pepper powder to taste
Lemon Juice ½ tea spoon

Wash keerai and cook it with salt and a little water. Cook barlie with half cup of water and filter the water alone. Put the cooked keerai in a mixer and make it a fine paste. In a pan add butter and onion and fry it nicely. Then add keerai mix, barlie water and allow it to boil. Add pepper powder and lemon juice.

TANJORE MOREKUZHAMBU (BUTTERMILK KUZHAMBU)

Ingredients:

White pumpkin 1 small bar
Green Chili 4
Red Chili 2 Asafotetida 1 pinch
Coconut scrapped 3 table spoons
Curd 1 big cup
Fenugreek 1 tea spoon
Mustard seeds 2 tea spoons
Cumin seeds 1 table spoon
Curry leaves for garnishing
Salt and oil to taste

Cut pumpkin into small square pieces. Cook it with salt. Grind coconut, cumin seeds, fenugreek, red chili, green chili and asafotetida into a coarse paste. Prepare buttermilk from the curd with 2 cups of water. Add salt and ground paste and cooked pumpkin. Stir it well. Boil it for 5 – 7 minutes. Season with mustard seeds and curry leaves. If the coconut oil is used for seasoning, the flavor will be more.

BEAUTY TIPS

CUCUMBER BLEACH

Ingredients:

Cucumber seed powder 100 Gms
Barley powder 100 Gms
Sandalwood powder 10 Gms.
Pachai Kalpooram 5 Gms

Make powder all the above ingredients. Take one spoon of this powder and add one tea spoon of milk. Apply in face and other parts of neck also.
Allow it to dry for 10 minutes. Then wash with warm water. The effective herbal bleach is ready

VADAI

Ingredients

Black Gram (Urad Dhal) 100 Gms
Green chili 2
Ginger 1 medium size piece
Salt to taste


Soak black gram in water for 2 hours. Then wash it well. Put in a grinder along with salt ginger, chili and a little water. Make the dough into a coarse thick paste. Put oil in a pan. From the vadai maavu (Dough) prepare medium sized balls. Put a little water in a small plantain leaf, keep the vadai maavu ball on that, and flatten it with a little water. Make a hole in the centre. Prepare all the vadais. Deep fry it. Serve with coconut chutney.

RAVA DOSAI

Ingredients:

Sujee (Ravai) 1 cup
Rice flour ½ cup
Jeera ½ teaspoon
Salt to taste
Sour butter milk ¼ cup
Green chili 1
Oil desired


In a vessel, add buttermilk, salt, jeera, finely cut green chili, rice flour and sujee. Mix with water,to make dosai maavu (semi solid state). Keep the dosai maavu for 30 minutes. After that put the dosai pan, allow it to heat. Add a little oil to make the pan prepared for making dosa well. Pour150 gm of dosai maavu in the pan starting from the corners and end in the centre. Add oil in the corners and turn it the other side. We can a crispy rava dosai.

CUCUMBER RAITHA

Ingredients:

2 cups - yogurt, well beaten
half (aprox. 6” long) - cucumber
½ - tomato, medium, finely chopped to taste, finely chopped Green chili
¼ tsp - cumin, roasted and coarsely ground
¼ tsp - red chili powder
½ tsp - chat masala
¼ tsp - mint powder, optional
5 springs - cilantro, (Optional) To taste Salt

Method:

1. Grate cucumber with or without skin.
2. Squeeze out the water from grated Cucumber.
3. Add all the ingredients into the beaten yogurt and mix well.

Serves: 4 to 6.

Tips:
1. If salad Cucumber is not available, use the regular one but make sure to de-seed and peel it.
2. Serve with a rice dish or with any Indian meal.

CAULIFLOWER SUBJEE ( SIDE DISH)

Ingredients

Cauliflower 1 big
Tomatoes 3
Onions 3
Garam Masala Powder 1 tea spoon
Ginger garlic paste 1 tea spoon
Coconut scrapped 2 table spoons
Poppy seeds 1 table spoon
Aniseed ½ tea spoon
Turmeric powder ½ tea spoon
Chili powder 1 teaspoon
Oil and salt to taste

Soak cauliflower in warm water with salt and keep for 10 minutes. Separate cauliflower into big flowers and wash it well. Cut onions and tomatoes into small pieces. Grind scraped coconut and poppy seeds in to mixture. In a frying pan, heat oil and season with aniseeds. Put onions and fry till it browns then add tomatoes and allow it to fry for few more minutes. Add cauliflower fry it till tender and then add turmeric powder, salt, chili powder, ground paste and enough water. Mix it well. Add garam masala powder. Cover the pan with a plate and cook on medium heat till cauliflower is soft and till the gravy thickens. Add cut coriander leaves for garnishing.

BEETROOT CUTLET

Ingredients:

Beetroot 3
Potato ½ Kg
Onion (sliced nicely) 1 cup
Ginger-garlic paste 1 tea spoon
Green chili (sliced) 1 tea spoon
Aniseed (sombu) ½ tea spoon
Chili Powder ½ tea spoon
Dhania (Coriander seeds) Powder ½ tea spoon
Dry Mango Powder (Amchur Powder) ½ tea spoon
Garam Masala Powder ¾ tea spoon
Bread Powder ½ cup
Oil and Salt to taste

Boil beet root for 7 minutes. Peel it and make into small pieces. Boil potatoes, peel it and smash nicely. In a pan, pour a little oil and add onions, ginger-garlic paste, green chili, aniseeds, dhania powder, garam masala powder, chili powder and stir it well. Then add boiled and sliced beetroot. After the water drains, add smashed potato into it. After 5 to 7 minutes add dry mango powder and stir it well.

Allow the mixture to cool. Then shape the cutlet to our choice, and dip it nicely in bread powder. In a frying pan, put the cutlets with little oil and boil it nicely.

RICE FLAKES CUTLET

Ingredients:

Rice Flakes 1 cup
Potato 2
Green Peas 2 Table spoon
Corn flour 2 Table spoon
Green chili 2
Ginger and garlic paste 2 Tea spoon
Salt To taste
Oil

Boil potatoes, peel it and smash it well. Wash ½ cup of rice flakes well and keep it aside for 20 minutes. Then add smashed potatoes, green chili, green peas, garlic ginger paste and salt to taste, into the rice flakes and prepare thick dough with all the items. Make corn four into a thick liquid. From the potato dough make different shapes of cutlets we like. Dip the cutlets one by one, into the corn flour and again into the leftover rice flakes for crispy cutlets. In a hot pan heat the cutlets with little oil and cook it till it becomes golden brown.

POTATO KACHORI

Ingredients:

Bengal Gram Powder 2 cups
Potato 5
Jeera 1 tea spoon
Coriander leaves 1 table spoon
Coconut (Scrapped) 1 cup
Green chili 2
Sugar ½ tea spoon
Oil
Salt to taste

Boil potatoes and peel it. Smash it well. Add Bengal gram powder and salt. Mix it well. In a separate bowl, add coriander leaves, jeera, coconut, sliced chilies and mix it well. Keep it aside. Make balls from the potato mix and shape it as a small katori (cup), with a little water. Keep inside the coconut masala mix in every potato cup and close it well. Deep fry all the cups in oil.

KASI HALWA

Ingredients: White Pumpkin 250 Gms

Milk 200 ml

Sugar 200 Gms

Ghee 75 Gms

Cashew Nuts 10 pieces

Yelaichi Powder 2 tea spoon

Saffron A small pinch

Cut pumpkin into pieces. Steam cook it and mashes it well. In a strong bottomed pan, fry cashew nuts with a tea spoon of ghee and keep it aside.

Add milk, sugar and mashed pumpkin in to the pan. Keep the flame low.

Stir it well. It will become a slight thick paste. Add the remaining ghee, and yelaichi powder. The halwa will separate the ghee and come to a stage, without touching the walls of the pan. Add saffron with milk and fried cashew nuts. Transfer the halwa into a ghee laid plate. After 5 minutes, make into diamond shaped pieces

CORIANDER POWDER (FOR RICE)

Ingredients: Black Gram 25 Gms

Bengal Gram 25 Gms

Coriander Seeds (Dhania) 50 Gms

Pepper 10 Gms

Red Chilies 3

Asafotetida 1 small piece

Oil 1 tea spoon

Salt To taste

In a frying pan put oil and roast all the ingredients. Make a nice powder. This powder can be used to make dhania rice.

COCONUT POWDER(FOR RICE)

Ingredients: Black Gram Dhal 50 Gms

Bengal Gram Dhal 50 Gms

Red Chilies 3

Asafotetida 1 small piece

Mustard Seeds 10 Gms

Coconut (scrapped) 200 Gms

Ghee ½ teaspoon

Salt To taste

Dry roast all the ingredients except scrapped coconut. In a frying pan, add ghee and roast the scrapped coconut nicely till it becomes red. Grind everything into medium powder.

DHAL POWDER (FOR RICE)

Ingredients: Tur Dhal (Red Gram) 200 Gms

Pepper 10 Gms

Red Chilies 1 No

Salt To taste

Dry roast all the ingredients except salt. Then salt crystals separately. Grind everything into a nice powder.

IDLI CHILI POWDER

Ingredients: Red Chilies 200 Gms

Black Gram 50 Gms

Mustard Seeds 10 Gms

Bengal Gram 50 Gms

Asafotetida 1 small piece

Sesame seeds 10 Gms

Oil 2 Teaspoon

Clean all the ingredients. Roast all the ingredients with oil except sesame

seeds. Roast till the dhal become red. Then grind all along with sesame seeds and

salt into a medium powder.

SAMBAR PODI

Ingredients: Coriander Seeds 600 Gms

Pepper Black 200 Gms

Tur Dhal 200 Gms

Bengal Gram 200 Gms

Fenugreek 50 Gms

Mustard Seeds 50 Gms

Turmeric 10

Red Chilies 1 Kg

Dry roast all the ingredients and make a nice powder. This measure will come for 2 months for a small family.

KEERAI CHAPPATHI

Ingredients: Wheat Flour 2 ½ cups
Mulaikkeerai (Amaranath
Leaves) 1 Medium size
Onion 3
Green Chillies 10 (Or chilli powder)
Salt To taste
Oil

Cut keerai and onion into small pieces. Grind green chillies and salt into a thick paste. Add everything to the wheat flour along with salt and make dough for chappathi. Make small balls from the dough and prepare chappathis immediately. Otherwise the dough will get loosen. Heat the tava and make the chappathis with pouring oil on both the sides of the chappathi. Serve hot. Chappattis can be prepared with other vegetables like, carrot, beans and methi.

TOMATO RICE

TOMATO RICE

Ingredients:

Rice 1 ½ cups
Tomatoes 200 gms
Oil 4 tablespoon
Mustard seeds 1 teaspoon
Black gram dhal 2 teaspoon
Peanuts 2 teaspoon
Cashew Nut 4 pieces
Curry Leaves 6 or 7 leaves
Onion 1 cup finely chopped
Kasuri Methi 2 teaspoon
Chilli Powder 1 teaspoon
Coriander Powder 1 teaspoon
Turmeric Powder ½ teaspoon
Salt To taste

Blanch and peel the tomatoes. Remove the seeds and blend in the mixer. Add enough water to make 4 ½ cups. Wash the rice, drain and place over the cooking bowl of the automatic rice cooker. Add the tomato liquid and salt. Press the switch to cooking. Heat oil in a kadai, add season with mustard seeds, dhal peanuts, onion cashew nuts and curry leaves. Fry till it becomes light brown in colour. Add kasuri methi, chilli, turmeric powder and coriander powders. Add to the rice and stir gently. When the rice is done, the switch will move automatically to keep warm. Switch off the cooker after 15 minutes; stir the rice gently before serving. Or allow keeping warm till time to serve up to 3 to 4 hours.

POTATO SAGU

Ingredients: Potatoes ½ kg
Curd ½ cup
Tamarind A small lime sized
Green Chillies 2
Red Chilli Powder 1½ teaspoon
Turmeric Powder ½ teaspoon
Jeera ½ teaspoon
Oil 3 to 4 tablespoon
Salt To taste
Garam Masala Powder ½ teaspoon


Soak the tamarind in water. After 10 minutes, make a thick pulp of it. Boil potatoes nicely. Peel the skin. Mash two potatoes nicely. Cut the remaining potatoes into square pieces. Heat oil in frying pan, add jeera in that. When it splutters, add split green chillies, turmeric powder, Red chilli powder and garam masala powder in it. Fry for 2 minutes. Then add curd and mix well. Add potatoes and tamarind pulp. Fry well till oil separates. Garnish with coriander leaves.

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DOODH PEDA

Ingredients:

Milk 500 ml
Sugar 200 Gms
Ghee 50 Gms
Yelaichi Powder 2 tea spoon


Make the sugar into a nice powder. In a strong bottomed pan, add milk and boil into half. Add sugar powder. While it is coming to a solid stage, switch off the flame and add ghee. Add yelaichi powder and leave it for 10 minutes.

Pour the entire paste into a plate. Make small balls from that paste. Add a badam or cashew on the top of every ball. Serve after 2 hours.

CARROT HALWA

Ingredients:

Carrot 200 Gms
Sugar 200 Gms
Milk 250 M.Litres.
Cashew Nuts 10 Nos.
Ghee 2 Table spoon
Yelaichi Powder 1 pinch


Wash the carrots and scrap them into small pieces. In a strong bottomed pan, add scrapped carrot, sugar and milk. Stir it well. While the carrot is half-baked add the ghee. After 7 to 8 minutes, it will come without touching the sides of the vessel and fully baked. Add roasted cashew nuts and Yelaichi powder in it.

VENDAYA KUZHAMBU

Ingredients: Tamarind One small lemon size
Salt 1 ½ tea spoon
Sambar Powder 1 table spoon
Mustard seeds ¼ tea spoon
Fenugreek ½ tea spoon
Red chilies 4
Asafotetida 1 small piece
Tur dhal 1 tea spoon
Gingelly oil 3 table spoon
Curry leaves

Take tamarind and soak in water for 20 minutes. In a vessel, add salt, sambar powder and filtered tamarind water 400 Gms. In a frying pan, pour oil and allow it to heat. Add mustard seeds, broken red chilies, fenugreek seeds , Asafotetida and Tur dhal. The dhal will become red then add tamarind water mix into the pan. Allow it to boil for 10 to 15 minutes. The oil
will be separated. The the kuzambhu is ready.

DIET RECEIPE

CORIANDER LEAVES CHUTNEY

Ingredients: Washed coriander leaves one cup
Dry grams 1 teaspoon
Green chili 1
Ginger 1 small piece
Tamarind a small lemon ball
Size
Salt To taste

Clean all the ingredients. Add salt. Make a nice paste in a mixie. It contains vitamin A fully. The children can be given regularly. It strengthens the eye nerves. It is a healthy chutney and suitable for digestion also.

LEMON PICKLE

Ingredients: Lemon 12 to 15 pieces
Chili powder 150 gms.
Turmeric Powder 1 table spoon
Mustard seeds 2 table spoons
Fenugreek 2 table spoons
Asafoetida Powder 1 table spoon
Gingelly oil 250 ml

Method: Dry roast fenugreek and powder it. Wash the lemons and wipe them nicely. Then cut all the lemons into pieces. Remove the seeds. Add salt and turmeric powder. Heat a small portion of oil in a kadai, add mustard seeds and asafoetida. Then add them to lemon pieces. Add chili powder, fenugreek powder and the remaining oil. Allow it for two or three days. In between shake well daily. The fourth day, the pickle is ready for use.

LEMON THOKKU

VATHAL KUZHAMBU

Ingredients: Tamarind A small ball size
Ging illy Oil 3 Table spoon
Mustard seed 1 tea spoon
Fenugreek 1 t. spoon
Vathal Kuzhambu podi 2 table spoon
Tur Dhal 1 t. spoon
Asafoetida one small pinch
Salt To taste
Vathal Sundaikai, Manathakali or kothavaraikai any one of
this.
Preparation: Soak required quantity of Tamarid in water and make 2 tumblers of tamarind liquid. Pour gingilly oil into the frying pan placed on the stove. When the oil gets sufficient heated up, put mustard seeds, fenugreek, tur dhal, asafoetida and curry leaves. Any one of the vathal may be fried in oil and kept ready. Enough quantity of vathal kuzhambu podi according to the spicy requirements may be taken and put into the pan containing the fried vathal along with the fried dhal and tamarind liquid. Place the pan on the stove, and when the whole thing begins to boil for 15 minutes, add salt to taste and remove the pan from the stove . Brinjal and onion can also be used.

FIVE STAR BURFI

Ingredients. Milk 1 cup
Ghee 1 cup
Sugar 1 cup
Coconut srapped 1 cup
Basin Flour
(Bengal gram flour) 1 cup

Method: Mix all ingredients in a pan. Heat it in a light flame. Stir it well.
After 10 minutes it will come without touching the pan and ghee will come out. Transfer the same into ghee laid plate and make into diamond pieces. The five star burfi is ready.

PARUPPU SAMBAR

Ingredients: Tur Dhal Half measure
Turmeric Powder One pinch
Tamarind A small ball (like a small lemon)
Sambar Podi 1 Table spoon
Red chillies 2
Mustard Seeds 1/2 Teaspoon
Fenugreek seeds 1/2 Teaspoon
Salt To taste
Asafoetida One small piece
Coariander leaves
Green chilli 1
Oil 2 Tablespoon

Pressure cook the dhal and keep it aside. Put tamarind in water for 10 minutes. Make a thick paste of tamarind and in that, add salt, sambarpodi and any vegetable. Make the tamarid water to boil for nearly 15 minutes. Then add cooked dhal in it. In a frying pan, pour oil. Then add, mustard seeds, red chillies, green chilli and fenugreek seeds. Fry it and add to the sambar. To garnish add coriander leaves and curry leaves. Serve hot.

HOW TO KEEP RICE IN PRESSURE COOKER

Keep the pressure cooker in the stove, and pour one tumbler of water in it. In a vessel put one measure (200gms) of rice.Wash and drain the water. Pour 3 measures( i.e. 600 gms) of water and place a lid on the vessel. Close the pressure cooker with the gasket. Put the waiter on the steam hole after the steam comes forcely. Switch off the flame, after five whistles have come. After 10 minutes, open the lid after the pressure's gone.

PAAL PAYASAM (MILK GHEER)

Ingredients: Milk 1 litre
Sugar 300 gms
Cashew 50 gms
Elaichi Powder 1 tea spoon
Saffron one small pinch
Rice 100 gms

With 200 gms of milk, pressure cook the rice nicely. Boil the balance milk into half. Then add the cooked rice into the milk. Allow it to boil for 5 minutes. Add sugar and minimise the flame. Switch off the flame after the sugar dissolves. Add roasted cashews. Put the saffron in milk and add to the payasam. Instead of sugar, we can add milk maid also. In that case, minimise the quantity of sugar.

COMPLETE KITCHEN RECEIPES

This nalabhagam blog is created to help the housewives, newly married girls and who wants to enjoy cooking as a hobby.