PASI PARUPU PAYASAM

PAYASAM

ngredients:
Spit moong dal - 1 cup
raw rice- 1 tsp

jaggery - 2 cups(I like mine very sweet. You can reduce the quantity if you want)
water- 1/2 cup
cardamom- 3
cashews- 6(broken)
raisins- 1 tbsp
coconut- grated- 1 tbsp
milk- 1/2 cup

Procedure:
Dry roast dal and rice together until the color starts to change. Then, cook dal and rice in pressure cooker with 2 cups water for 3 whistles. The dal should be fully cooked. Mash it slightly. Meanwhile, melt jaggery with water. You need not boil it. Just melt it and allow it to cool. Filter all the impurities and add this to mashed dal. You can add more or less according to your taste. Then put crushed cardamom and milk. Boil for 5 mins. Finally, fry cashews, raisins and coconut in 1 tbsp ghee and add it to the payasam. Mix well and serve it hot or cold. I prefer mine hot. But chiiled one is great too.

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MIXED VEGETABLE KOOTU

kootu

Ingredients:

Cabbage: 1/4 – 1/2 kg

carrot 2
beans 1/4 kg
Chana dal(Bengal gram/Kadalai paruppu): 1/2 cup (= 120 gms approx)
Onion: 1 (Chopped finely)
Tomatoes: 1-2 (Chopped finely)
Turmeric powder: a pinch
Red chilli powder: 1 tsp
Salt: to taste

For Seasoning:
Cooking oil: 3-4 tsps
Mustard seeds: 1/2 tsp
Green chillies: 2-3 (Can use red chillies too)
Ginger & Garlic: 1 tsp (minced, can use paste too)
Curry leaves: few

Preparation Method:

Wash and clean dal.
Chop cabbage, carrot and beans into small pieces.
Add little turmeric powder and pressure cook dal, beans, carrot and cabbage for 2 whistles (if dal takes time to cook allow 3 whistles)
Meanwhile heat oil in a pan and do seasoning with mustard seeds, curry leaves, turmeric powder, ginger & garlic.
When mustard spatters, add onions and sauté till transparent.
Toss tomatoes and fry till soft.
Add chilli powder and salt and cook for few minutes.
Add cooked dal and mixed vege and mix thoroughly.
Add water to adjust the consistency (it shouldn’t be too thick)
Sim the stove and allow kootu to cook for 4-5 mins.
Remove from stove top and serve with rice/chappathi.

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PRAWN PAKODA

PRAWN PAKODA

Ingredients:

500 ml water
250 gram unpeeled, medium-size fresh shrimp
100 gram all-purpose flour
1 teaspoon baking powder
Pinch of salt and pepper
2 large eggs
1 medium onion, minced
100 gram mix of carrots, white cabbage and spring onion, finely sliced
4 cloves of garlic , minced
Vegetable oil

Preparation:
Bring the water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink.
Drain and rinse with cold water. Chill.
De-vein the shrimp
Beat the eggs, flour, salt, pepper and baking powder until smooth.
Stir in shrimp, onion, garlic and mix vegetables.
Cover and chill 2 hours.
Pour oil to a depth of 10 cm into a frying pan or wok on high heat
Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
Drain fritters on paper towels

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TUNA CUTLET

TUNA CUTLET

Ingredients :
Tuna chunks(in water) - 1 tin
Onion - 1 big

Ginger - 1 small piece
Garlic - 3 flakes
Green Chillis - 6-7 (according to spice taste)
Potatoes - 2 Big
Green peas - 1 cup
Salt - According to ur taste
Eggs - 2
Coriander leaves - a small handfull
Bread Crumbs
Oil - Frying

Method :
1) Drain water from the Tune Tin and keep aside.Crush ginger,garlic and green chillis and keep aside.Boil the potatoes,peel and mash it.
2) Add 2 Tsp oil in a non stick pan and fry onions till transulant,then add the crushed ginger,garlic and chilli paste,turmeric and salt,stir fry well till the raw smell has gone.
3) Add the mashed potatoes stir well so that the masala gets in to the mashed potato properly.Add the drained tuna in to the pan and fry well for few mins.then add the green peas to it and fry for 2-3 mins.Finally add coriander leaves to it.
4) After the masala has cooled a bit,roll in to small bolls,press it in between the two palms and give it round,oval or your own shapes.Dip in to beaten egg mixture and roll on the bread crumbs.Coat it well with bread crumbs and shallow fry it in a pan with required spoons of oil.
Serve hot with ketchup.

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MINT RAITHA

RAITHA

Make raitha in a min...

Ingredients

yoghurt - 2 cups
mint - half punch
coriander leaves half punch
green chilli -2
salt per taste
gralic 2 pulses

just grind all ingredients together in a blender and the raitha is ready to go... goes well with tandoori chicken and briyani

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HOT BAJJI

BAJJI

I know its a mouth watering snack for all... I have tried combination of vegetables and egg bajji

here you go

For this Bajji you need

4 slices of bread, onion, raw banana, 1 boiled egg and 2 mirchi
1 1/2 cup of besan flour
1/2 cup of rice flour
1 tsp. of chilli powder
1/2 tsp. of baking soda
A pinch of asafoetida
Salt to taste
Oil for deep frying

Preparation
cut all veges diagonally.

Mix all the flour and the powder with water.(the batter should be slightly thick and not too watery).

Dip the slices in the batter and deep fry them.

bajji's are ready to serve.

Serve them hot with tomato sauce.

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THATAI

THATAI

Thatai

Ingredients:

Rice flour – 2 cup
Urad dal flour 1to 2 tsp
Butter /ghee– 1 tablespoon
Red chilli powder – 1 teaspoon
Bengal gram (soaked for one hour) – 1 tablespoon
Asafetida powder –1/4tsp
Curry leaves – few torn into pieces
Coconut sliced pieces 2 tspOptional)
Salt – as per need
Oil – for frying
Water - as needed
Method:
1.Dry roast rice flour for 2-3mins. Set aside. Then dry roast urad dhal flour for 3mins. Set aside.
2.Soak channa dal in water till immersing level for 30mins. After that drain water and keep the channa dhal aside.
3.Now in a mixing bowl add rice flour, urad dhal flour, , butter, channa dal, coconut(if you are adding), chilli powder,curry leaves salt and hing. Mix well until all is combined.
4. Add water little by little to form a soft dough and knead it to a tough dough (but must be soft enough to shape it into lemon size balls).
5.Take a piece of plastic paper, spread oil in the paper, make small ball of the flour, and keep it in paper..
6.Grease the fingers with oil and press the ball to flatten it till its very thin. Prick the thattais with a fork to avoid puffing up
7. Heat oil, keeping in medium flame and Slowly turn the plastic paper over your palm. The greased plastic will enable flattened thattai to slip on your hands easily
8.Carefully drop the thattais and Turn them to cook evenly and fry until golden brown.
9. Drop them on a paper towel to drain excess oil
10 Once cooled, store them in an air tight container.

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