Dhodal (coconut halwa)

Ingredients:

Kolukattai

Ingredients:
Rice flour 1 cup
l Water 1 1/4 cup

For the coconut filling:
l Freshly grated coconut 1cup
l Grated white jaggery 1cup
l Cardamom powder a little
l Roasted Gram Powder 1tablespoon


How to make / Method
Preparing the coconut filling / Puranam:
1. Grate white portion of fresh coconut.
2. Put the grated coconut in a mixer and run it with a dry grinding blade for fine & even
grinding.
3. Mix grated jaggery to this and heat it in a pan, stirring regularly till the jaggery melts
completely.
4. When the mixture becomes thick, add roasted Dhal Powder and cardamom powder.
5. Remove from the fire and allow it to cool before using it in the Kozhukattai.
Preparing rice covering:
1. Heat water in a heavy Kadai with salt and oil
2. When it starts to boil, reduce the flame and pour the rice flour in the center in a heap.
3. Insert a ladle (spoon) and close the Kadai with a lid leaving a little gap where you
have placed the ladle.
4. Cook in reduced flame for about 10 minutes
5. Switch off the stove and then quickly stir the dough taking care to avoid forming
lumps.
6. Allow the dough the become lukewarm.
7. Knead the dough well using a little water for help (Sprinkle on the dough if necessary)
8. Apply oil to your hands and take out a small amount of dough in your hands (amount
just less than that of Pooris)
9. Make lemon sized balls out of the dough.
10. Using your thumb and forefingers, flatten the edges first and gradually shape it like a cup while carefully turning and pressing with equal pressure on all sides.
11. Keep a little coconut filling inside and fold it to seal well, pressing down to form a plait like design.
12. Arrange a few of these on a greased Idli plate and steam them in a pressure cooker or Idli vessel for 7 to 10 minutes.

Groundnut Chikki

this is a very nice simple yummy recipe to make which can be made quite easily. the groundnuts used should be roasted and crshed(or run in mixie for 2 sec).following the measurements for the ingredients would give the best yummy cikki.

Ingredients:
Groundnuts - 1 cup (roasted & crushed)
sugar - 2 cups
ghee - 1 tablespoon
soda - 1 pinch (added for crispiness)

Method:
for this preparation a heavy bottom vessel would be the best
1.add 2 tablespoons of ghee & 2 cups of sugar. do not stir and let the sugar caramelize. as it caramelizes at the bottom stir it slightly & let it completely caramelize.
2.stir it well.
3.switch off the stove & immediately add the crushed groundnuts and a pinch of soda.
4.mix the mixture well and immediately transfer it to a greased tray and cut the pieces, as this would harden very soon.

Coconut Burfi

coconut burfi has always been my fav, but neva had a chance to try it out before.here's a simple n tasty coconut burfi that u'd jus love.

Ingredients:
Coconut – 1, matured one or 2 cups of scraped coconut shreds
Water – 2 cups
Milk – 2 tablespoon
Sugar – 1-1/2 cups
Cardamoms – 6, finely powdered
Ghee – 3 tablespoons, melted

 Method:
1.Fry the coconut shreds gently in a dry pan over moderate heat to remove the moisture.
2.Boil the water in a wide-mouthed vessel over moderate heat. When the water boils, add the sugar and keep on stirring till the sugar water boils.
3.Add the milk to the boiling sugar syrup to remove the scum and dirt if any and remove them when they come to the surface.
4.When the sugar syrup reaches a thick syrupy stage, add the fried coconut shreds to it. Stir constantly till the coconut and sugar syrup are blended thickly and stickily together.
5.Now add the ghee and cardamom seeds powder. When the mixture looks thick and frothy, remove from the heat and pour into a ghee-smeared plate. Flatten the surface evenly. When cold, cut into squares.

No Bake Chocolate, Oatmeal and Coconut Cookies

When I was searching for a nice coconut recipe, I came across this awesome recipe here. This is the easiest n yummiest cookie I have ever seen n it has become the favorite of my family. Try it out n u'll just love it.

Ingredients:
• 1/4 cup of milk
• 1/4 cup of butter
• 3/4 cup of sugar
• 3 tbsp cocoa powder
• 1/2 tsp vanilla (optional)
• 1 1/2 cups of quick cooking oats
• 3/4 cup of grated coconut

 Method:
1.Bring the milk, butter, sugar and cocoa powder to boil for 2 minutes. Keep it until its bubbling.
2.Remove from heat and add the vanilla essence, oatmeal and coconut; mix thoroughly.
3.Drop spoonfuls onto a aluminum foil or a tray. Cool down & chill it in refrigerator.
Serving chilled gives a heavenly taste.

Special coconut payasam

Ghee – 3 tbsp
Rice – ½ cup
Grated coconut – 1 cup
Rice
1st coconut milk – 1 cp
2nd coconut milk – 1 cup
Cashew paste – 2 tbsp
Sugar /jaggery – 1 cup
Condensed milk (optional)

Cashew nuts

Method:
1. boil the rice(cooked) in the 2nd coconut milk until it becomes very soft.
2. fry the grated coconut in ghee for about 5 mins until it becomes lite brown.
3. add the coconut fried in ghee to the rice n coconut milk mixture let it boil for 3 mins.
4. add jaggery n let it boil for few mins.
5. add the cashew nut paste to it.
6. switch off the stove n add the 1st coconut milk
7. garnish with cashew nuts roasted in ghee n little condensed milk can be added to it
8. Serve hot

Homemade Mango Jam (Aam ka murraba)

I always wanted to try out a raw mango dish that my mom often does, a very yummy one which is sweet & hot(will publish it sometime). For a change I planned to try this one which I found in subhada's kitchen. This one is simple & can be stored for a long time. can be prepared in microwave also. the microwave version in – blog &needs absolutely no water, this further increases the shelf life.
the recipe follows:

 Ingredients:
Raw mango - 1 (skin peeled & grated)
jaggery - 1 - 1 1/2 cup ( as per your taste)
cardamom - 2
water

more jaggery can be added if the mango is very sour. another way to reduce the sourness is to boil the grated mango for a few minutes.

Method:
1.boil the jaggery along with some water till it thins up.
2.add cardamom to it.
3.add the grated. pre-boiled mango to the mixture & stir up well.
4.keep stirring the mixture now & then, till it thickens, when satisfied with the consistency switch off the stove.thicker the consistency the longer the shelf life.
goes on well with chapattis & bread.

Akarai Adisal

this is a recipe which i saw in a cookery show and wanted to try it out definitely. as i am always fond of payasam's & dessert varieties, this one attracted me a lot. akarai adisal is very easy to prepare & tasted really delicious. the recipe follows:

Publish Post

Ingredients:
raw rice - 2 tbl spoons
moond dhal - 1/2 cup
milk - 1 1/2 cup

cashewnuts - 5-6 chopped & fried in ghee
raisins - 9-10 fried in ghee
jaggery - 1cup
cardamom -2

Method:
1.take one n half cup milk along with one cup of moong dhal, 2 tbl spn. of raw rice n pressure cook for about 4 to 5 whistles.
(in the actual recipe the dhal mixture is boiled in milk, but sice since milk overflows its a beeter way to boil the dhal in water and then follow the next step below)
2.take the well cooked mixture in a vessel and bring it to boil(extra milk can b added) add then jaggery and let it boil.
3.fry the cashew-nuts, raisins in ghee and fry them till lite brown.
4.add cardamom, fried cashewnuts and raisins to the sweet mixture.
5.serve hot

my mom felt that i could have added grated coconut to it, which would enhance its taste. even without coconut it tasted great.

Easy Chinese Egg Noodles

Ingredients:

• Vegetable oil : 3tbsp
• Egg Noodles or plain noodles : 350 g
• Onions : 1 (cut lengthwise or thinly sliced)
• Carrot : 1 (large and cut in to thin slices)
• beans: 120 g (cut length wise)
• capsicum - 1 cut lenghtwise (optional)
• ginger (pressed)
• Whole Garlic : 2 ( pressed)
• Salt to taste
• Pepper to taste

Sauces :

• Reduced sodium soy-sauce or Regular cooking soy-sauce : 1/4 cup
• Spicy Chilli Sauce : 2 tbsp
• Tomato sauce (optional) 

Method:

1. Heat a pan with 3 cups of water and little salt . Bring to a boil.
2. Now add the noodles in to the boiling water and cook them for 2 minutes or until the noodles are all soft.
3. Place a flat pan in a high heat and once it is hot add oil in to it.
4. Now add the onions and garlic & ginger to it , fry them little bit till its soften.
5. After that start adding the carrot-strips, beans and stir-fry for 3 to 4 minutes or until the carrots are tender.
6. add the capsicum dont let it be over cooked, so that its crunchy to bite (semi-cooked)
7. Now Remove the pan or wok from heat add all the sauces one by one by mixing it with the vegetables. Keep them aside.
8. After that strain the noodles left in the boiling water and add them in to Sauce and vegetable mixture in the pan.
9. Mix it well and add the salt & pepper and toss to combine and to coat the noodles and vegetables with the sauces.
10. Finally garnish the noodles & serve.

Mysore pak

Ingredients:
2 cups Gram Flour (Besan flour)
1-1/2 to 2 cups sugar
1 cup ghee ( increase if desired)
To garnish:
2 spoons chopped cashew pieces fried in ghee.

Method:
Boil sugar with a little water to make the sugar syrup with the string like consistency.
Add the Channa dhal flour(Bengal Gram flour) little by little to this syrup continually mixing without allowing any lumps to be formed.
Once all the flour is added, add the ghee slowly in small amounts and continue mixing thoroughly till all the ghee is added gets into every molecule of the this channa flour mixed in sugar syrup.
Once the mixture leaves the container, and big holes appear on the surface of this sweet mixture & it comes together without sticking to the vessel when you can see this it is done. remove from heat.
Now pour this mixture into a greased tray and flatten it evenly.
Sprinkle some crushed cashew pieces if desired.
Let the mixture set for a few minutes and cut into desired shapes and arrange for serving.

Mango custard pudding

 

Chilly Soya Chunks

Ingredients:
Soya Chunks - 1 Cup
Onion - 1 cup
Tomato - 1(Puree)
Green chilly - 2
Capsicum - 1
Ginger garlic paste
Red chilly
Soya sauce - 2 tsbp
Tomato sauce
Oil
Salt to taste

Method:
Boil 4 cups water and 2tsp salt, soya chunks and soak for 30 minutes.
In a pan pour oil and add red chilly, onion, capsicum, green chilly, ginger garlic mixture. Fry for 2-3 minutes on medium heat until onions turn lite brown.
Drain the soya chunks and drain the water, squeeze them gently to remove excess water and add to the pan.
Add salt and toss well. Let it cook well for 5mins until well combined.
In the reserved water (1 1/2 Cups). add the soya sauce, pureed tomato and tomato sauce. Mix well.
Turn the heat to high and add this to the pan with the soya chunks.
Mix well & keep the heat on high for 30secs.
Lower the heat to medium & now Cook for 8-10 mins.

Pepper Chicken fry

INGREDIENTS:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD:
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

Chicken 65

INGREDIENTS:

250gms chicken

1/2 cup yogurt

2-3 tsp soya sauce

3-4 tbsp corn flour

2-3 green chilies

1 tsp ginger-garlic paste

Salt to taste

Red food coloring(optional)

Oil for deep frying

METHOD:
1. Mix the chicken pieces with yogurt, salt and cook the
   chicken until the pieces are tender and all the water
   evaporates. Keep the chicken pieces aside.
2.Mix soya sauce, corn flour, ginger-garlic
   3-4 tbsp corn flour paste, red coloring(optional) and salt in a vessel
   and marinate the cooked chicken pieces in it.  
   Marinate for 4-5 hours.
3.Deep fry the chicken pieces in oil and drain.
4.Also deep fry the sliced green chilies and decorate on
   the top of the chicken pieces.