ahmi

Required Ingredients:

Colacasio-4 pieces
Potato-1
Carrot-1
Grated coconut-3 tbsp's
Raw rice-2 spoons
Cumin seeds-1 spoon
Curd-8 spoons
Oil(coconut oil preferred)-3 spoons
Curry leaves-8
Green chilli-1

Method:

Boil the vegetables in a pressure cooker upto 2 whistles. remove the skin of colacasio and potato and cut into pieces. cut the carrot too..finger size shapes are preferrable for all the above vegetables. take 2 spoons of rice and half spoon of cumin seeds and soak them in water for 10 minutes. after 10 minutes grind the soaked rice & cumin seeds with green chilli and grated coconut. set the paste aside. now add coconut oil to the pan. do thalippu with cumin seeds and curry leaves. add the boiled and cutted vegetables. add little salt. now add the paste and stirr so that the vegetables catch up the paste and let it for few seconds in low flame. now add curd mixed up with water. after one boil remove. switch off the stove and serve. The Best Side-Dish for Adai is Butter and Jaggery..

Ingredients:

Rava - 2 cups(small cheerotti rava)
Green chilies - 2(finely chopped)
Butter Milk- 2 cup's
Onion-1(finely chopped)
Oil - 2 tbsp and a spoon(to apply on idli plate)
Ghee - 1 tbsp
Corriander leaves - 1 cup(finely chopped)
Curry leaves - 2 tbsp(finely chopped)
Salt - 1 ½ tsp
Cashews-10
Bengal gram dhal - 1 tsp
Mustard seeds - ¼ tsp

Method:

Roast the Rava with half a spoon of ghee. mix the rava with sour butter milk thoroughly so that no lumps are allowed.

Fry the seasonings in oil along with chopped onions for about 2 -3 minutes. add salt, chopped chillies, coriander leaves, and curry leaves.

Mix well and pour into oil-applied Idli plates(put ghee fried small pieces of cashews on the idli plate before the rava mix goes in) and steam for 15 minutes.

Enjoy it Hot with Coconut Chutney and Potato Sagu.

Sakkara Pongal...a Very traditional south indian sweet. the speciality of this sweet is..it just slides into your throat...ahhh..tempting right... give a try for this Varalakshmi Puja on coming Friday.. iam sure you will enjoy it..i also assure you if you follow my instructions it wont let you down...

To Know about Varalakshmi puja click Here.
To listen to a Audio by gurukkal for performing puja(in Tamil) Here.



Ingredients:

1. Rice-1 cup
2. Pasi paruppu/Moong dal- 1/4 cup [fry the dal for 2-3 minutes till you get a nice aroma]
3. Ghee-1/4 cup..its upto you.
5. Jaggery/Bellam-1 cup
6. Cashews-8
7. Dry grapes-10
8. Milk-2 cups
9. Water-2 cups
10. Cardoman-2
11. Saffron- few strands

Method:
Process 1:
Soak the rice and dall for 10-15 minutes. now pressure cook it by adding milk+water.(it will be more tasty when you add more milk). rice+dall=1 cup in sense water/milk should be 4 cups. 1:4 ratio. now pressure cook it for upto 4 whistles. then mash it finely.
Process 2:
by the same time put the jaggery in a kadai and add water till it covers up. melt the jaggery and filter it. now you make jaggery syrup...it should boil atleast for 10 minutes.(depends upon how much amount of syrup you are making). when the syrup dropped on a plate it should look like a dot. now add crushed cardomans and saffron.
Process 3:[Make sure that you add pressure cooked rice and dal hot to this hot syrup]
and add mashed rice+moong dall. keep stirring it. allow them to boil. now add ghee to it.let them boil and comes togeather(surundu varanum). add ghee roasted cashews and dry grapes and serve..

i learned this method after a several trial versions..thanks to my Husband for risking at many festival lunches. now he is very happy on my learning. more ghee you add..it will taste like temple prasadham..

some points:
1. Rice and moong dal should be mashed and it should not be very tight..if it is tight add milk.

This is my old post..iam re-posting it. This leaves to Srivalli's Curry Mela.

Required Items to Prepare Baby Aloo Curry:

1. Baby Potatoes- 8

2.Onion-2(finely chopped)

3.Tomato-2(finely chopped)

4.Butter-3 tbsps

5.Oil-2 tbsp's

6.turmeric powder-a pinch

7.Corriander powder-1 tbsp

8.Chilli powder-1/2 tbsp

9.Salt to taste

10.curry leaves-8

11.corriander leaves(to garnish)

12.mustard seeds-1/4 spoon

13.red chilli-2

Method:

Boil the baby potatoes and remove the skin of it. with forks put several holes on it..so that it will absorb some gravy into it. keep them aside.

Take a thick bottomed kadai, start seasoning with mustard seeds, curry leaves, add red chillies here. now add finely chopped onions and fry..add a bit of salt at this stage. after frying onions add tomatoes(cutted down into small pieces). tomatoes should mix up with onions. when that stage comes add turmeric powder, chilli powder, corriander powder, salt and fry them..when it starts getting holded to kadai..sprinkle some water and add the boiled baby potatoes. now let the potatoes mix up with onion and tomatoes for few seconds..add water as per the consistency u require. now when the gravy starts to boil add butter and close the kadai..after the gravy starts getting thicker remove it from the stove and add corriander leaves.

This curry goes well with chapathi and dosa.

I used Aachi kuzhambhu milagaai thool as chilli powder.