Saturday, December 6, 2008

My Kitchen Treasures

I saw priya's Blog and kamala's blog. After seeing their post itaught of posting it to the event Dibs Kitchen Treasure event . Here we go.....
I have very little Kitchen Treasures with me..because we live abroad and we can pack only 25 kg so only very little have a look

This is Idiyappam ural/ Idiyappam press......this is a tradiional breakfast prepared in south india...i got this from my friend in Baku and we used to get this from Groceries store in tamilnadu......

Kadai and spoons i use these things only here....

Murukku Acchu, it has 5 attachment for making ribbon pakoda, omam podi, is also traditional mother got this for me when i came alone to baku, Azerbaijan..

This is my lovely coffee cups......i saw them here in baku and got this....really nice black colour....

This is my Idli maker/ Idli Panai.......Very nice traditional way of preparing idli ....using idli cloth.....

My Ultra wet Grinder, I can call it as My right hand.......I love this wet grinder....

My helpers while cooking.!!!!.....Tongs, smashers and Potato peeler......

Roti press...i can call this as my friend...I used to press samosas, chappathi, poori and so this too...

Sieve......very fine sieve mostly use while doing cakes, biscuits, paruppu podi and so on.........

My non stick pan....Now a days my hubby is health conscious so have to cook in this which consume less oil ...

My rice maker../ sadam paanai......i dont cook rice in cooker cos my husband prefers vadiccha sadam/ i mean cooking rice in briskly boiling water and strain it.....
SO these are my kitchen treasures have a look and love to buy more for my convenience.

My entries for Rice mela

Thanks Sri valli for this event ......Enjoyed participating....Thanks to all friends for ur Encouragement...

Badam Phirni
Bajra and Rice flour Puttu
Chinese Fried Rice
Cooked Rice Kofta
Coriander Pulav
Festive Biriyani
Ghee Roast
Hyderabadi biriyani
Instant idiyappam
Kara Bonda
Malabar Biriyani
Paal Paniyaram
Paal payasam
Rice flour kozhukattai

Spicy Peas Pulav
Tangy Tomato pulav
Thengai paal rice /thengai chorru
Thengai paal Rings
Vegetable Masala Bath
Vegetable Birinji
Ven Pongal

Sour Curd Murukku

Murukku is really favorite for all i mean from 6 years to 60 years people . My mom makes lot of murukku in her own style . She used to prepare this murukku with Only butter. But yesterday i was thinking for evening snacks preparation. Then i taught of making murukku with Rice flour. Then taught of adding curd and green chilli for taste. Dint expect this much perfection in taste of this snack .Some how i got it..pls dont mind the shapes im new to prepare this...... hehehe... i have to thank my mom for guiding me in such way,i got lot of encouragement from her. here is a sour and spicy flavoured murukku for all.
2 ½ cup rice flour
1 cup Sour curd
3 no Green chilli (make paste)
1 tsp Salt
½ tsp Asafoetida
2 tbsp Butter
Oil for deep frying
Grind the green chilies to paste. Mix all the ingredients.
Make murukku dough out of it not so soft or so hard . If needed sprinkle little water.
Heat oil and when oil is in medium heat. Make murruku out of the murukku press.
And deep fry till it is done (till the hiss sound stops). Drain oil well using colander / tissue paper and Store it in air-tight container. U will get a sour and spicy flavour .. Kids will enjoy it. Cook it with love…have fun...
Sending this recipe to EFM-Savouries

Friday, December 5, 2008

Instant Idiyappam / Easy to prepare (version 1)

  Every day morning i used to think of doing this recipe. Due to some reason i will do some other preparation for breakfast. Idiyappam is very healthy and filling breakfast recipe. This preperation is very simple and easy. i learned this from my friend in baku. she told me it is easy to make. I taught idiyappam preparation is very hard cos my mom in law idiyappam preparation is quite different and my mothers preparation is also different, she used to make a dough and cook the dough and make idiyappam in sevai maker. My daughter is a fan of idiyappam. i tried this version which took me 25 min for preparing. here is the easy recipe for u all.
For making dough
3 cup rice flour
4 cup water
Salt to taste
Boil 4 cup of water with enough salt in a wide mouth vessal. When it is briskly boiling.
Add the Rice flour, switch off the flame and mix thoroughly.
Transfer the mixture to a vessel and mix and knead well with hands, till soft dough.
 When the dough is formed. Make lemon sized ball with the dough and put the dough in to idiyappam maker (wooden idiyappam ural - available in all shops in tamilnadu ). Press gently in the greased idli plates.
Use all the dough in the same manner for making idiyappam. 
Steam the Idiyappam in the idli cooker for 10 min. Then remove from idli cooker and place the plate upside down and Remove idiyappam for the  plate.
Serve Idiyappam hot with vegetable stew/ thengai paal (coconut milk)/ coconut with sugar. 
Sending this recipe to  FIC- White
Sending it to Rice mela By Sri valli

Thursday, December 4, 2008

Quick Masala channa

Quick channa masala is a easy recipe which I made for dinner yesterday. I felt little bit lasy to cook. Then I taught of doing this recipe. This kind of cooking minimize the work and the taste is very good. I cooked this channa masala straight in cooker bottem.we can use soda also it helps to cook channa fast. It took me just 15 min to do this recipe. Just want to share this with u all. Have fun in cooking. enjoy.
1 cup Kabuli channa (white)
1 no cinnamon (1 inch)
2 cardomen
2 cloves
2tbsp oil and ghee
salt to taste
1 tsp sugar (optional)
2 tsp Red chilli powder
few curry leaves
½ bunch Corriander
1 inch ginger
7 clove Garlic
2 no Onion
¼ tsp Pepper
1 tsp Jeera seeds
2no Tomatoes Big
1 green chilli
1 tsp Coriander powder
Few coriander leaves
Finely cut onions
Soak channa for 10 to 15 hours in water.
Grind the given ingredients into  paste.
 Heat ghee and oil in pressure cooker , Add spices and then ground masala.
Add channa, enough water , salt and little sugar (optional) to taste.
Cover the cooker and pressure cook for 20 min in  medium flame.
 Remove the cooker lid after cooled, Now add the lemon juice.
Serve hot with cut coriander and Onion with Chappathi or roti or poori.

Wednesday, December 3, 2008


Parotta is a favorite dish for me and my family. I learned this dish from my mom in law. She taught me the oil version. Oil version means while making the dough , spreading and fermenting even while frying oil is used more. This dish is tastier and also  fluffy and side dish for this is raita / kurma.
My husband love this tiffen dish. I actually serve it with Chicken kurma/ vegetable kurma/ chicken thokku.
I have given egg optional cos vegetarian will not add egg. Now while adding egg to this maida flour it becomes more softer and pliable. I learned it from my friend.
But I used to prepare both the version. Mostly my husband prefer the egg version, so I prepare it with egg,
4cup Maida flour
¼ tsp Baking powder
1 tsp Sugar
2 pinch Cooking soda
1 ½ tsp Salt
½ cup oil
1 no Egg (optional)
Enough cold water
Sieve Maida, baking powder, cooking soda and salt twice.
Mix oil and flour (we can add the egg this time), Blend well with hands, Add enough water to make a smooth dough.
Pat and knead well for several minutes till the dough becomes pliable.without breaking in middle.
Pour little oil on top and cover it. Keep aside for 5 to 6 hours.
Apply oil on the working surface and knead the dough again.
 Now divide the dough in to equal small orange size balls.
Place the ball in the oil surface, rool out the ball in to very thin chappathi, Apply 1 tsp oil in the chappathi top surface and spread it evenly.
Fold it like saree pleats and then roll it from one corner to the center so that a ball is formed again. Make all the balls like this.
Pat each balls in to thick paratha.
Heat the tawa, Fry one side of the parotta  and then the other side. Now apply 1tsp oil and fry well on both side in medium flame.
Loosen the layer after removing from the fire by patting on sides with hands or soft towel.
Serve hot with kurma or raita.

Tuesday, December 2, 2008

Green Gram Paneer Masala

Green Gram dhal is full of protein and nutrients .I tried out this recipe using store bought pav bajji masala. and store bought wonder it tasted awesome with is very rich in taste....
½ cup Green gram (pacchai payiru)
½ cup Paneer (cubed)
1 no Onion (big)(chopped finely)
2 nos Tomato
1½ tsp Red chilli powder
2½ tsp Pav bajji masala (store bought)
1 tsp Corriander powder ( according to taste )
2 nos Green chilli (slit open)
2 tsp Lemon juice (increase or decrease according to taste)
1 tsp Jeera seeds
Corriander leaves for garnishing
Oil and ghee as per need
Salt to taste
1 tsp Ginger & garlic paste
Pressure cook the green gram dhal till its over cooked.
Slightly toast paneer in half teaspoon ghee.
Heat oil and ghee in a pan. Splutter jeera and add onion , green chillies.
When onion changes it colour add ginger garlic paste and add tomatoes.
Mash tomato well and add red chilli powder, pav bajji masala, corriander powder and salt.Fry well.
Add the pressure cooked dhal. and add little water to get gravy consistency.
Add the paneer, close the pan and cook in sim for 2 min.
Add the lemon juice.
Switch off the flame , serve hot with chappathi.
Easy to make and tasty to eat. enjoy the new flavour

Chicken Thokku/ Spicy chicken gravy

Chicken Thokku is a spicy side dish for all like idli, chappathi ,parotta and rice too.....This spicy gravy is easy to prepare.....have a look
250 g Chicken pieces with out bones
2 cup Onion medium ( chopped finely)
2 cup Tomato (big) chopped
¼ cup Green chilli (chopped finely)
1 T Ginger garlic paster
Salt to taste

For Marination
1 cup Curd (beat nicely)
2 tsp Red chilli powder
1 tsp Turmeric powder (for marinating)
2 tsp Pepper and cumin powder (increase or decrease according to taste)
1 tsp Sombu/aniseed powder
1 tsp Ginger garlic paste
1 tsp Garam masala powder
1 pinch Red color powder
Corriander leaves (finely chopped for garnishing)
With the curd add all the masala given in ing 2 and mix well.
Add the chicken pieces and marinate for more than 4 hours.
Heat oil in pressure cooker and add onion, saute well and add tomato, green chilli, ginger garlic paste.Saute well and add chicken mass.
Add needed amount water and close the cooker and cook for 2 whistle.
Remove the chicken thokku from the pressure and change the mass to the kadai .
Cook the thokku in sim till the mass becomes thick consistency and till the oil leaves the mass.
Garnish with corriander and seve with idli or parotta or rice.


Idli is the traditional breakfast of tamilnadu and many people have different version of grinding the idli batter, Idli batter can be used for many other preperation like Paniyaram and i made this post especially for FIC (Event started by  Tongue ticklers) - white by Kitchenflavours.

3cup Parboiled rice
1cup Black gram dhal
1 tsp Fenugreek
3tsp Rock salt
Soak dhal and fenugreek together and rice separately for 3 hours
Grind dhal in to smooth paste and very frothy
Grind rice to fine rawa consistency
Before removing from grinder add the salt and ground dhal to the rice mixture well
Keep in a big container so that it raises wel during fermentation
Grind the batter previous day itself so that the batter is fermented at least 15 to 20 hours.
Next day morning m ix the batter well and pour in greased idli plates and steam for 8 min. in pressure cooker.
Idli Rawa Method.
3cup Idli rawa
1cup Black gram dhal
1 tsp fenugreek seeds
Salt to taste
Soak idli rawa in enough water and Soak dhal and fenugreek separately.
Grind dhal in to smooth paste .
Drain the water in idli rawa completely and mix the dhal paste, add salt and ferment as usual.
Prepare idlis..
Sending this recipe to FIC- White by kitchen flavours
FIC Started by TongueTickler

Sunday, November 30, 2008

Thavalai dosai

Hi all, Thavalai dosai is full of protein because All the dhals are used is a very authentic recipe and very tasty moms  special dish..i learnt this from her and it is very favorite for me and my daughter
1 cup Channa dhal, urad dhal, toor dhal (all together)
1 cup Raw rice
1 tsp Asafoetida powder
1 tsp Fenugreek
2 tsp Ginger (chopped)
3 nos Greenchillies (finely chopped )
1 cup Thick curd (beat nicely)
Salt to taste
Oil (for shallow frying)
Grind channa dhal, urad dhal, toor dhal separately and raw rice, fenugreek in to coarse powder
Add ginger , green chillies,asafoedita and salt to this powder
mix nicely, add the curd and pour little water to make it to dosa batter consistency.
Allow it to ferment for more than 4 hours.
This dosai has to be shallow fried. we can use thick kadai or dosa pan with little curve in center and thick bottem .
Pour oil in pan, pour batter in centre spread it evenly and close the pan with a lid.
Allow it to cook for 5 min.
Remove the lid and turn the dosa and allow to cook for 2 min.
Remove the dosa and serve it hot with idli podi or pickle.

Recipe Marathon # 2 - 30th day -Rawa Laddu

Today is the final day of Recipe marathon 30th day..Happy running with all of u..... we all together planned for a sweet. I served gulab jamun yesterday and today also im ready to serve Rawa laddu for all.. I learned this recipe from my mom she do it very often ..... here is rawa laddu recipe for all...
Rawa laddu is a authentic recipe from Tamil nadu..... my mom used to prepare for occasions like diwali ,karthigai and so on.....i love this laddu and my hubby asked me to prepare specially posting it today :)
1 cup Rawa (roast and powdered)
1 ½ cup Powdered sugar
2 T Coconut (grated)
¼ cup Ghee (increase or decrease accordingly)
½ tsp cardomen powder (optional)
3tbsp Cashewnut (roasted in ghee)
Roast Rawa in a pan with out oil. until they turns little brown colour ...keep aside n let them cool...
Grind sugar in to powder and add Cardomen powder. Grind Rawa in to fine powder.
Take a bowl add the powdered sugar in it. and Rawa and the scraped coconut
Heat 50grams/ (¼ cup) of ghee ,add them to the Rawa and sugar powder little by little and mix everything well.
Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult u can touch ghee or oil in your hand and try making balls.
Make balls out of it and store it in air tight container.
Rawa Laddu is ready to taste.
Sending this recipe to EFM- Sweets
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