Jangiri Recipe

For  Sugar syrup

3 cup sugar

water up to the sugar surface

1 tbsp ghee

Method

Boil the sugar until it reaches one string consistency.

Switch of the flame and add ghee to the top of the syrup.

Keep it aside.

How to make Jangiri

1 cup whole urad dal

1 tsp raw rice

Preparation

Soak urad dal and rice together for 2 hours.

Grind it into fine thick paste.

Make a small hole in the sandwich cover as shown in the picture to squeeze the dough.

Method

Heat oil in wide skillet pan.

oil should not be very hot.

Squeeze the dough directly into the oil.

Fry on one side and turn to other don't flip it often.

In the meantime heat the sugar syrup prepared earlier.

Remove the Jangiri once it reaches golden brown and immediately press it in the hot sugar syrup.

Allow it to sit for two minutes. 

Remove from the syrup sprinkle some saffron and serve.

Note

Both jangiri and the sugar syrup should be hot.

The dough for the jangiri can be prepared and stored immediately into the fridge for a day or so.

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Rice Upma

Ingredients 

1 cup raw rice 

1 tsp toor dal

1 tsp chenna dal

1 tsp black pepper corns

1 tsp cumin seeds 

1 tsp urad dal

1 tsp mustard seeds 

5curry leaves

2 1/2 cup water

Salt to taste 

Preparation 

Grind pepper and cumin roughly.

Add 1 tsp water in raw rice, toor dal and chenna dal and keep aside.

In 10 minutes grind rice into coarse powder.

Method 

In cooker heat 1 tsp oil and add mustard.

Once it popped add urad dal, curry leaves and water.

When boiling add  pepper cumin powder and rice.

Close lid and allow 2 whistle.

Open and mix the rice nicely.

Serve hot.

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Vegetable Sothi

Ingredients

2 tbsp coconut oil

6 tbsp roughly chopped ginger

4 green chilli

1 1/2  cups coconut milk

2 cups of mixed vegetables

1 tbsp curry leaves

salt to taste

Preparation

Fry 4 tbsp of ginger and green chilli in 1/2 tsp coconut oil for 5 minutes.

remove from pan and grind into paste.

chop vegetables into big pieces.

Vegetables used-Brinjal, asparagus, potato, carrot, sweet potato, red capsicum, beans, peas

Method

In pan heat 2 tbsp of coconut oil.

Add mustard and allow to pop.

Add 2 tbsp of ginger and curry leaves.

Next add the vegetables, fry for 5 minutes and add 1/2 cup of coconut milk with some water and the ginger green chili paste.

Open cook the vegetables for 10 minutes on low flame.

Next add salt and the remaining coconut milk.

Cook further until the vegetables are soft.

 

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Dindukal Chicken Biriyani

Ingredients

250 gm chicken

1 cup basmathi rice

1 big red onion(or 10 shallots)

1 small tomato

3 green chilli

1 tbsp ginger garlic paste

2 tbsp coriander leaves(finely chopped)

2 tbsp mint leaves(finely chopped)

1/2 cup curd

1 tsp pepper corns

1 tsp fennal seeds

2 inch cinnamon stick

2 cardamon

2 clove

2 tsp coriander seeds

3 red chilli

1 lemon juice

1 bay leaf

10 cashew nuts

10 curry leaves

1 tbsp ghee

1 tbsp cooking oil

salt to taste

Preparation

Grind onion into fine paste.

Grind red chilli, pepper, fennel seeds, coriander seeds, cardamon, clove and  cinnamon in fine powder.

Method

Heat oil and ghee in a heavy bottom pan.

Add green chilli, coriander leaves and mint leaves.

Close the pan and allow them to brown a bit.

Add tomato, once soften add the onion paste.

Allow onion to brown and add ginger garlic paste.

Once ginger garlic raw smell goes add the  powder and chicken.

Fry for further 5 minutes and add curd.

Add some salt close the pan and cook the chicken.

Once the chicken is cooked add rice, lemon juice and water.

If required add some more salt.

Don"t close the pan when all water is absorbed by the rice lay aluminium foil over the rice.

Close the pan.

Take the pan out of flame.

Keep a skillet(dosa thawa or any flat pan) on stove top.

Simmer the flame and now keep the closed pan over the skillet.

Allow it to stand for 30 minutes.

Once cooked immediately transfer the rice to any other cold wide mouth vessel.

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Lemon rasam

Ingredients

4 tbsp toor dal

1 tsp turmeric powder

2 tsp cumin seeds

2 green chilli

1 tsp ground pepper

1 tsp sambar powder

2 garlic cloves

2 cup water

juice of 3 lemon

salt to taste

1 tsp coriander leaves to garnish

For Seasoning

1 tsp ghee

1 tsp mustard

2 red chilli

10 curry leaves

Method

Presser cook toor dal with turmeric powder, cumin seeds, garlic cloves, sambar powder and green chilli with 2 cups of water.

Once cooked mash it nicely with potato masher.

Next add sambar powder and salt .

If required add some more water at this stage.

Allow to boil for 5 minutes

Put off the flame ad add the lemon juice.

 Heat ghee in a small pan.

Add mustard seeds, red chilli and curry leaves.

Once the mustard seeds are totally popped close the flame and pour it over the Rasam.

Add coriander leaves to garnish.

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Karuveppilai kuzhambu

Curry Leaf Gravy

Ingredients

1 tsp black pepper 

2 red chilli

1 tsp fenugreek seeds

2 tsp urad dal

1 tsp toor dal

1 tsp cumin seeds

1 tsp kasakasa(white poppu seeds)

2 tbsp gingely oil(sesame seed oil)+1 tsp oil for fying

2 cups curry leaves

15 gm tamarind(small lemon size)

1 tsp jaggery powder(or sugar)

5 shallots

1 tsp asafoetida powder

5 garlic cloves

1 tsp turmeric powder

salt to taste

Preparation

Chop Shallots and garlic lengthwise

wash curry leaves pat dry thoroughly

soak tamarind pulp in 2 tbsp of hot water

Method

Heat 1 tsp of oil in a pan and fry Pepper, red chilli, urad dal,

toor dal, fenugreek seeds, cumin seeds and poppy seeds.

Fry until you get good aroma don't overdo.

Remove from pan and add the curry leaves.

Fry until curry leaf is crisp.

Once the fried fixture is cold grind it with the soaked tamarind into fine paste.

Add a cup of water or so and mix the paste.

 Set it aside.

In Pan add oil and fry the shallots and garlic.

Next add the paste with turmeric powder, asafoetida and salt.

Cook until oil separates from  the gravy.

Put off the flame and add jagerry.

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Capsicum curry

Ingredients

2 large green capsicum

2 green chilli

12 whole cashew nuts

2 tbsp desiccated  coconut 

1 tbsp kasa kasa(white poppy seeds)

2 tsp cooking oil

1 tsp turmeric powder

1 tsp mustard

10 curry leaves

salt to taste

Preparation

Marinate kasa kasa in hot water for 20 minutes

Grind cashew nuts with coconut, green chilli and kasa kasa.

Chop capsicums into 2 inch slices.

Thalipu

In small pan heat 1 tsp cooking oil.

add mustard allow to pop.

put off the flame and add curry leaves.

Method

In kadai add 1 tsp cooking oil and fry the capsicum with turmeric powder.

once the capsicum is cooked add the coconut paste and salt.

Allow it to thicken.

put of the flame and add the Thalipu on top.

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Milagu rasam

Tomato Pepper sauce

Ingredients

2 tomatoes roughly chopped

1 tbsp toor dal

1 inch fresh tamarid

1 red chillli

½  cup curry leaves

1 tsp pepper corns

2 tsp cumin seeds

2 tsp coriander seeds

½  tsp fenugrreek seeds

½  tsp asafoetida

1 tsp turmeric powder

2 tsp jarggery

salt to taste

For tempering

2 tsp ghee

1 tsp mustard

1 garlic clove

5 curry leaves

1 tbsp coriander leaves to garnish

Preparation

Soak toor dal and tamarid in water for one hour

Grind  peppercorns, coriander seeds, fenugreek seeds, curry leaves,asafoetida powder and red chilli into fine paste.

Method

In a vessel  cook tomatoes with enough water and turmeric powder.

Once tomatoes are cooked mash it and add the pepper paste and salt

Allow to boil for 2 to 3 minutes.

put off the flame add jaggery.

In the meantime heat ghee add allow mustard to pop.

add remaining ingredient and pour over rasam.

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Murungaikeerai thovayal

Drumstick leaves chutney

Ingredients

1 cup drumstick leaves

1 tbsp cooking oil

2 tbsp chenna dal

2 tbsp urad dal

1 tsp cumin seeds

1 whole garlic clove

1 inch tamarind

2 red chilli

1tsp turmeric powder (or fresh turmeric)

2 tbsp shredded coconut

salt to taste

Method

Heat oil add all ingredient except drumstick leaves and coconut.
Once the raw smell goes add drumstick leaves and fry for 5 to 10 minutes.
Once leaves are cooked remove from stove add coconut add salt  and paste it with little water.
tastes great with ghee in hot rice.

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Pumpkin Curry

Yellow Pumpkin Curry

Ingredients

½ kg yellow pumpkin

1 tbsp cooking oil

1 tsp mustard

1 red onion finely chopped

4 whole garlic cloves

1 tsp turmeric powder

2 tsp coriander powder

1 tbsp fresh cumin powder

1 tbsp thickened cream(optional)

Salt to taste

Finely chopped Coriander and curry leaves to garnish

Preparation

Dry roast cumin seeds and powder it

Cut the pumpkin into 2 inch cube

Method

Heat oil in a cooking pan.

Add mustard and allow to pop.

Fry onion until translucent.

Add garlic and pumpkin along with chilli, coriander, turmeric powder and salt.

Close pan and cook until the pumpkin is tender.

At last add thicken and cumin powder.

Serve with  hot roti.

  

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Banana bread

Moist Banana Bread

Ingredients

2 cups self raising flour

1 tsp baking powder

1/2 tsp salt

175 gm unsalted butter eggs

2 lemons zest

1/2 cup raw sugar

1/2 cup brown sugar

2 tbsp buttermilk

1 cup roughly chopped walnut

2 tbsp cooking oil

4 ripe bananas

Preparation

egg and butter should be in room temperature

mash the bananas with fork and add raw and brow sugar in it.

Method

In a large bowl blend  egg,oil,melted butter,buttermilk,lemon zest and salt.

Next gently fold in  the banana mixture,flour and baking powder.

Once the mixture is combined together mix walnut.

 Bake in a greased pan on 180degC for 20 minutes.

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