Thursday, August 25, 2016

Poosanikaia halwa-white pumpkin halwa-Kasi halwa

Ingredients
1 big white Pumpkin(Remove skin and seeds)
Grate the pumpkin and filter the pumpkin water.

For 1 cup pumpkin(without water) 3/4 cup sugar.
1 tsp saffron(for 1 cup pumpkin) 
1 tsp salt
some shopped cashew nuts
1/2  cup ghee( for 1 cup pumpkin)

Method
Grate and filter the pumpkin with sieve.
Save the filtered water.


Boil the pumpkin water until it reduces half .



Now add the grated pumpkin and cook for further 5 minutes.

Add salt,sugar and saffron.
Mix now and then on low flame.

In sometime the halwa becomes thick and change to golden color.
Now add ghee,cashew nut  and continue to cook.


To check the consistency when you pull your spoon it should leave way to show the bottom of the pan.
Now the Yummy Halwa is ready.
You can make it in large quantity and store it in freezer.



Tuesday, August 16, 2016

Ellu thovayal-Sesame seed chutney


Ingredients
1 cup white sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
3 red chilly
1 inch tamarind 
2 tbsp white Dal
1/2 tsp asafoetida powder
1 tsp coconut oil
salt to taste
1 tbsp shredded coconut.


 Method
Fry sesame seeds until it starts to pop.
keep it aside.
In same pan heat oil.
Once the oil is heated add asafoetida powder, urad dal, red chilly,cumin seeds,coriander seeds and tamarind. 
Fry until the dal changes light brown in color.
Add coconut and remove from heat.
 Grind the dal mix first.
Next add the sesame seeds to this paste with salt with little water and make it into fine chutney.

 






Thursday, August 11, 2016

Karupatti pongal

Ingredients
1 cup raw rice(or basamathi rice)
1/2 cup moong dal
3/4 cup palm jaggery(karupatti)
5 tbsp clarified butter(ghee)
1 tsp cardamom powder
10 raw cashwenut
10 raisins
Salt 1/2 spoon 



method
Heat pan add moong dal and fry until golden brown.
Take away from heat add rice and wash both .
Next cook them with 2 1/2 cups of water.
Mean time powder the jaggery, add 1 cup water.
Heat on low flame until jaggery dissolves.
Filter the jaggery to remove the impurities.
Add the filtered jaggery to cooked rice and mash without any lumps on low flame.
Add 2 tbsp ghee and salt, mix  properly.
Heat remaining ghee on small pan and roast  cashwenut,and raisins.
Add this to rice with cardamom powder. 


Monday, August 8, 2016

Raw Papaya Curry

Ingredients
500gms Raw Papaya
1/2 tsp mustard
1/2 tsp asafoetida powder
10 curry leaves
1 tbsp oil
 1 big onion finely chopped
1 small tomato
1 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
10 raw cashew nut
1/2 cup coconut
1 tsp white poppy seeds(soak in hot water for 10 minutes)
salt to taste

Preparation
Peel off the skin from Papaya and discard the seeds.Chop into pieces and put it in water.
Paste poppy seeds with coconut and cash we nut with 2 tbsp of water.
Method
Heat oil in pan
Add mustard and allow to pop
Next add asafoetida.curry leaves and onion.
Once onions are cooked add tomato,chilli powder,coriander powder, turmeric powder and papaya.
Fry nicely  once  tomatoes are tender add the coconut paste with some water and salt.
Close cook until the papayas are tender.



Monday, August 1, 2016

Paavakai thokku

Ingredients
1 medium size bitter gourd
1 big onion
1/2 tomato
10 garlic cloves
10 curry leaves
25 gm of tamarind(soak in water)
1 tsp fenugreek seeds
1 tsp asafoetida powder
2tsp chilli powder
1tsp turmeric powder
1 tsp jaggery
2 tbsp of gingerly oil
salt to taste




Preparation
Soak tamarind in water
Discard the inner seeds and pulp and chop the bitter gourd length wise


Method
Heat oil in a pan
Add fenugreek seeds and asafoetida.
Next add onion garlic and curry leaves.
Fry until the onions become translucent
Next add finely chopped tomato, bitter gourd and turmeric powder
Open fry on low heat until oil separates from the mixture
Once the bitter gourd is tender add tamarind  juice,chilly powder and salt.
Cook further for 10 minutes
Add jaggery and remove from heat
Serve hot with hot rice or roties.