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Restaurant Style Coriander Chutney Recipe

June 3, 2019, 7:58 pm
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In, SouthIndian Restaurants Coriander Chutney is one of the main accompaniment served with Idli / Dosa / Uthappam. Generally, in most of the restaurants, coconut chutney is made and some quantity of that is taken and ground again with coriander leaves and served as coriander chutney. Basically, its as simple as that. Just a 2 step process, only the ingredients makes the magic and you will have a nice aroma rich restaurant style Coriander chutney to be served with Idli / Dosa.

Other Chutney Varieties to try:

Restaurant Style Coriander Chutney Recipe | Kothamalli Chutney Recipe

Restaurant Style Coriander Chutney is always so special. The bright rich green color of the coriander along with its strong flavor makes this chutney a wonderful accompaniment for Idli/dosa.

  • 2 Cups Coriander Leaves (Tightly Packed)
  • ¼ Cup Mint Leaves (optional)
  • 2 Green Chili
  • Salt (To Taste)
  • 2 tbsp Grated Coconut
  • 1" Piece Ginger
  • 2 Garlic cloves
  • ¼ tsp Turmeric Powder
  • 2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)

For Tempering

  • 1 tsp Coconut Oil
  • 1 tsp Mustard seeds

  1. Discard the stem and pluck the leaves from the coriander leaves bunch. Wash it thoroughly.

  2. Take the coriander leaves, coconut and rest of the ingredients to the mixer. Grind them everything to a nice paste by adding water little by little.

  3. Take the coriander chutney in a bowl . Finally season with mustard seeds. (I have added few curry leaves, but its optional.. if you like the flavour of curry leaves then you may want to add few curry leaves.)

  4. Serve the ddelicious Coriander Chutney with Idli / Dosa

  1. Roasted Gram is optional. Roasted gram gives thickness to the chutney. 
  2. We can make it much more healthier by adding curry leaves along with coriander and mint leaves
  3. We can refrigerate to use it for couple of days. Serve with Idli/Dosa/Vada/Uttapam.

Restaurant Style Coriander Chutney Recipe
Restaurant Style Coriander Chutney Recipe

Method with Step by Step Pictures:

  • Discard the stem and pluck the leaves from the coriander leaves bunch. Wash it thoroughly. Take the coriander leaves, coconut and rest of the ingredients to the mixer. Grind them everything to a nice paste by adding water little by little. Take the coriander chutney in a bowl . Finally season with mustard seeds. (I have added few curry leaves, but its optional.. if you like the flavour of curry leaves then you may want to add few curry leaves.)
  • Serve the delicious Coriander Chutney with Idli / Dosa
Restaurant Style Coriander Chutney Recipe
Restaurant Style Coriander Chutney Recipe

The post Restaurant Style Coriander Chutney Recipe appeared first on Subbus Kitchen.

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Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi

June 3, 2019, 6:58 pm
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Ellu Milagai podi is a perfect complement for South Indian Breakfast dishes like Idli / Dosa / Uthappam. Ellu (Sesame Seeds) when roasted has a nice aroma and enriches the flavor of the Milagiai Podi. For Plain milagai podi, we use bengal gram dal, urad dal and red chillies, here in this dish ,we are going to skip bengal gram dal and use sesame seeds instead.
Sometimes, while making conventional Idli Podi, I add sesame seeds. Adding sesame seeds will give a nice aroma and flavor to the idli podi. In this Sesame Seeds Idli Podi, sesame seeds are the main ingredient. Sesame seeds will dominate the flavor of dal and other spices.
Serve this delicious Ellu Milagai Podi with Idli & Dosa.

You can also try:

Recipe Card for Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi

Ellu Milagai Podi | Sesame Seed Lentil Powder for Idli Dosa and Rice

Ellu Milagai Podi is an excellent accompaniment to Idli / Dosa. It's an enhanced version of our conventional Milagai podi (Chutney powder).Ellu (Sesame Seeds) enhances the taste and flavor of the Milagai Podi. Ellu has lot of health benefits as well. Let's learn how to make Ellu Milagai Podi (Sesame Seed Milagai Powder) with step by step pictures @ Subbu's Kitchen

  • ¾ cup Sesame Seeds ((Ellu) white sesame seeds preferably )
  • ¾ cup Urad Dal (1 cup = 250 ml)
  • 25 nos Red Chili (adjust to your spice level)
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • 1½ tsp Oil
  • Salt (to your taste)

  1. Dry fry the sesame seeds in a pan till it starts to sputter. Take this and keep it aside

  2. Heat the oil in a pan, and add mustard seeds and allow it to sputter. Add Urad Dal along with hing and fry it till the dal turns golden brown. Take this roasted Urad dal aside

  3. In the same pan, add 1/2 teaspoon of oil and fry the red chillies for a minute and then allow all the fried ingredients to cool off completely

  4. First grind the dry roasted sesame seeds to a smooth powder. Just give a pulse or two. If you keep grinding sesame seeds continuously then the ground powder would become sticky because the sesame seeds oil will start to ooze out. So better give a pulse or two and then check if the powder is smooth, if not give few more pulses in intervals. Take this ground sesame seeds powder aside

  5. Then take the roasted urad dal and grind it to a coarse powder. Take this coarsely ground Urad dal and mix with sesame seeds powder

  6. Finally take the red chillies in a mixer and grind it to smooth powder

  7. Mix Red chili powder with urad dal  powder & sesame seeds powder. Store in air-tight container to have a longer shelf life.

  8. The tasty Sesame Seeds Gun Powder(Ellu Milagaipodi) is ready to serve with hot idlis or dosas

  1. Use of Crystal salt (Kallu Uppu) is more preferable and healthier than fine salt
  2. Generally we use black Sesame seeds mostly for some rituals otherwise we use white sesame seeds. But if you don’t have any custom and are okay with black sesame seeds 
  3. Do not grind the sesame seeds for a long time. If we grind it for long time, the oil in the sesame seeds gets released and it will make the podi soggy or pulp
  4. The color of the Milagai Podi depends on the color of the sesame seeds we use. 
  5. We can dry roast curry leaves and grind it with red chilies. 
  6. If we like, we can add 2-3 cloves of garlic and roast with curry leaves 
  7. Also we can reduce 1-2 red chili and add 1 teaspoon of peppercorns
  8. My grand mother used to add pinch of tamarind also. She will fry the tamarind to make it soft and grind it along with red chilies. The tamarind gives a slight tanginess to the milagai podi.

Sesame Seeds Gun Powder(Ellu Milagaipodi)
Sesame Seeds Gun Powder(Ellu Milagaipodi)

Method for making Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi:

    1. Dry fry the sesame seeds in a pan till it starts to sputter. Take this and keep it aside
    2. Heat the oil in a pan, and add mustard seeds and allow it to sputter. Add Urad Dal along with hing and fry it till the dal turns golden brown. Take this roasted Urad dal aside
    3. In the same pan, add 1/2 teaspoon of oil and fry the red chillies for a minute and then allow all the fried ingredients to cool off completely
    4. First grind the dry roasted sesame seeds to a smooth powder. Just give a pulse or two. If you keep grinding sesame seeds continuously then the ground powder would become sticky because the sesame seeds oil will start to ooze out. So better give a pulse or two and then check if the powder is smooth, if not give few more pulses in intervals. Take this ground sesame seeds powder aside
    5. Then take the roasted urad dal and grind it to a coarse powder. Take this coarsely ground Urad dal and mix with sesame seeds powder
    6. Finally take the red chillies in a mixer and grind it to smooth powder
    7. Mix Red chili powder with urad dal  powder & sesame seeds powder. Store in air-tight container to have a longer shelf life.
    8. The tasty Sesame Seeds Gun Powder(Ellu Milagaipodi) is ready to serve with hot idlis or dosas
Sesame Seeds Gun Powder(Ellu Milagaipodi)
Sesame Seeds Gun Powder(Ellu Milagaipodi)

 

The post Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi appeared first on Subbus Kitchen.

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Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi

June 4, 2019, 5:24 am
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Ellu Milagai podi is a perfect complement for South Indian Breakfast dishes like Idli / Dosa / Uthappam. Ellu (Sesame Seeds) when roasted has a nice aroma and enriches the flavor of the Milagiai Podi. For Plain milagai podi, we use bengal gram dal, urad dal and red chillies, here in this dish ,we are going to skip bengal gram dal and use sesame seeds instead.
Sometimes, while making conventional Idli Podi, I add sesame seeds. Adding sesame seeds will give a nice aroma and flavor to the idli podi. In this Sesame Seeds Idli Podi, sesame seeds are the main ingredient. Sesame seeds will dominate the flavor of dal and other spices.
Serve this delicious Ellu Milagai Podi with Idli & Dosa.

You can also try:

Recipe Card for Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi

Ellu Milagai Podi | Sesame Seed Lentil Powder for Idli Dosa and Rice

Ellu Milagai Podi is an excellent accompaniment to Idli / Dosa. It's an enhanced version of our conventional Milagai podi (Chutney powder).Ellu (Sesame Seeds) enhances the taste and flavor of the Milagai Podi. Ellu has lot of health benefits as well. Let's learn how to make Ellu Milagai Podi (Sesame Seed Milagai Powder) with step by step pictures @ Subbu's Kitchen

  • ¾ cup Sesame Seeds ((Ellu) white sesame seeds preferably )
  • ¾ cup Urad Dal (1 cup = 250 ml)
  • 25 nos Red Chili (adjust to your spice level)
  • ½ tsp Mustard seeds
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • 1½ tsp Oil
  • Salt (to your taste)

  1. Dry fry the sesame seeds in a pan till it starts to sputter. Take this and keep it aside

  2. Heat the oil in a pan, and add mustard seeds and allow it to sputter. Add Urad Dal along with hing and fry it till the dal turns golden brown. Take this roasted Urad dal aside

  3. In the same pan, add 1/2 teaspoon of oil and fry the red chillies for a minute and then allow all the fried ingredients to cool off completely

  4. First grind the dry roasted sesame seeds to a smooth powder. Just give a pulse or two. If you keep grinding sesame seeds continuously then the ground powder would become sticky because the sesame seeds oil will start to ooze out. So better give a pulse or two and then check if the powder is smooth, if not give few more pulses in intervals. Take this ground sesame seeds powder aside

  5. Then take the roasted urad dal and grind it to a coarse powder. Take this coarsely ground Urad dal and mix with sesame seeds powder

  6. Finally take the red chillies in a mixer and grind it to smooth powder

  7. Mix Red chili powder with urad dal  powder & sesame seeds powder. Store in air-tight container to have a longer shelf life.

  8. The tasty Sesame Seeds Gun Powder(Ellu Milagaipodi) is ready to serve with hot idlis or dosas

  1. Use of Crystal salt (Kallu Uppu) is more preferable and healthier than fine salt
  2. Generally we use black Sesame seeds mostly for some rituals otherwise we use white sesame seeds. But if you don’t have any custom and are okay with black sesame seeds 
  3. Do not grind the sesame seeds for a long time. If we grind it for long time, the oil in the sesame seeds gets released and it will make the podi soggy or pulp
  4. The color of the Milagai Podi depends on the color of the sesame seeds we use. 
  5. We can dry roast curry leaves and grind it with red chilies. 
  6. If we like, we can add 2-3 cloves of garlic and roast with curry leaves 
  7. Also we can reduce 1-2 red chili and add 1 teaspoon of peppercorns
  8. My grand mother used to add pinch of tamarind also. She will fry the tamarind to make it soft and grind it along with red chilies. The tamarind gives a slight tanginess to the milagai podi.

Sesame Seeds Gun Powder(Ellu Milagaipodi)
Sesame Seeds Gun Powder(Ellu Milagaipodi)

Method for making Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi:

    1. Dry fry the sesame seeds in a pan till it starts to sputter. Take this and keep it aside
    2. Heat the oil in a pan, and add mustard seeds and allow it to sputter. Add Urad Dal along with hing and fry it till the dal turns golden brown. Take this roasted Urad dal aside
    3. In the same pan, add 1/2 teaspoon of oil and fry the red chillies for a minute and then allow all the fried ingredients to cool off completely
    4. First grind the dry roasted sesame seeds to a smooth powder. Just give a pulse or two. If you keep grinding sesame seeds continuously then the ground powder would become sticky because the sesame seeds oil will start to ooze out. So better give a pulse or two and then check if the powder is smooth, if not give few more pulses in intervals. Take this ground sesame seeds powder aside
    5. Then take the roasted urad dal and grind it to a coarse powder. Take this coarsely ground Urad dal and mix with sesame seeds powder
    6. Finally take the red chillies in a mixer and grind it to smooth powder
    7. Mix Red chili powder with urad dal  powder & sesame seeds powder. Store in air-tight container to have a longer shelf life.
    8. The tasty Sesame Seeds Gun Powder(Ellu Milagaipodi) is ready to serve with hot idlis or dosas
Sesame Seeds Gun Powder(Ellu Milagaipodi)
Sesame Seeds Gun Powder(Ellu Milagaipodi)

 

The post Ellu Milagai Podi for Idli & Dosa | Sesame Seeds Idli Podi appeared first on Subbus Kitchen.

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Madras Masala Paal (Masala Milk)

June 5, 2019, 12:38 pm
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Masala Paal (Masala Milk) is a special beverage in many of the restaurants. My first experience of tasting masala milk is in Hot Chips, it was so delicious and lip-smacking. I have been thinking of sharing this wonderful recipe, finally I made it today. It is so simple and easy yet so tasty. I have seen slight differences in the masala milk taste served in chennai and other parts of India. I have given here the Chennai Masala Milk with whole masala like cinnamon, cloves, cardamom along with some saffron thread to get a nice colour and finally garnishing with pistachios. The restaurant version of this masala milk includes Saara Paruppu (Piyal Seeds) instead of pistachios. We can find Saara Paruppu (Piyal Seeds) generally mixed with beetle nuts. I don’t have stock of piyal seeds hence I have used Pistachios.

Recipe Card for Masala Paal:

Madras Masala Paal (Masala Milk)

Delicious and lip-smacking Madras Masala Paal is a popular beverage in most of the Chennai restaurants. Homemade Masala Paal is a healthy and soothing drink.

  • 3 Cups Milk (Whole milk would be a better choice)
  • 3 tbsp Sugar
  • ¼ Cup Almonds
  • ½ tsp Cardamom Powder
  • 1" Piece Cinnamon Stick
  • 3 Cloves
  • 1 tbsp Pistachios (Finely Chopped)
  • Few Saffron Threads

  1. Soak badam in hot water for 30 minutes and remove from water, peel the skin and grind it to a nice paste in a mixer. Take the ground badam paste in a bowl

  2. Add milk to a sauce pan along with cinnamon stick, cloves and cardamom powder and keep it in medium flame and boil the milk till the milk reduces to 3/4th quantity. If you measure the milk it should be around 2 cups. 

  3. Once the milk reduces to 3/4th quantity, add ground badam paste along with saffron threads and sugar and bring it to boil. 

  4. Finally garnish with piyal seeds or pistachios and mix well and remove from flame

  5. Our yummy Masala Milk is now ready to serve in serving glass. Fill in the serving glass and garnish with 1-2 saffron threads  

  1. Instead of whole masala, we can add 1/2 tsp of cinnamon powder and a pinch of cloves.
  2. Always serve the masala pal warm. Consuming just before sleeping makes us sleep peacefully also good for curing throat infections.
  3. We can add few peppercorns or pepper powder too. You can add half a teaspoon of pepper and a pinch of turmeric and serve hot. This will be a great remedy to cold & cough. 
  4. Usually in restaurants the masala milk is topped with Malai

 
Madras Masala Paal, Masala Milk, How to prepare Masala Paal,
Madras Masala Paal (Masala Milk)

Method with Step by Step Pictures:

  • Soak badam in hot water for 30 minutes and remove from water, peel the skin and grind it to a nice paste in a mixer. Take the ground badam paste in a bowl
  • Add milk to a sauce pan along with cinnamon stick, cloves and cardamom powder and keep it in medium flame and boil the milk till the milk reduces to 3/4th quantity. If you measure the milk it should be around 2 cups.
  • Once the milk reduces to 3/4th quantity, add ground badam paste along with saffron threads and sugar and bring it to boil.
  • Finally garnish with piyal seeds or pistachios and mix well and remove from flame
  • Our yummy Masala Milk is now ready to serve in serving glass. Fill in the serving glass and garnish with 1-2 saffron threads

 

Madras Masala Paal, Masala Milk, How to prepare Masala Paal,
Madras Masala Paal (Masala Milk)

The post Madras Masala Paal (Masala Milk) appeared first on Subbus Kitchen.

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Kothamalli Thogayal Recipe | Coriander Leaves Thogayal

June 8, 2019, 3:08 pm
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Kothamalli thogayal, is a very easy aromatic and yummy thogayal variety. Coriander leaves are very healthy greens. Most of us use coriander leaves for garnishing. Sometimes our kids doesn’t like to see chopped coriander leaves added in rasam, sambar or other gravies. Thogayal is one easy dish to make them eat this healthy greens. This thogayal is a great kids lunch box dish too. We just need to dry grind the thogayal and then add the seasoning and mix with cooked fluffy rice and there you go! You will have a nice aromatic and tasty kothamalli thogayal rice ready to for packed lunch! This is a mild version for kids.

SEE ALSO : I have published another version of this kothamalli thogayal which is a spicier version and mostly used as pickle. 

Recipe Card to make Kothamalli Thogayal

Kothamalli Thogayal Recipe | Coriander Leaves Thogayal

Kothamalli Thogayal (Coriander Leaves Thogayal) is a spicy and flavorful chutney which can be used as a main dish by mixing it directly with a hot rice (to make Kothamalli Sadham). This is a perfect kids lunch box recipe.

  • 4 cups Coriander Leaves (1 cup = 250 ml)
  • 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 3 tbsp Urad Dal
  • 2 Red Chili
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • ¼ cup Grated Coconut
  • 1 gooseberry size Tamarind
  • Salt (To Taste)
  • 1 tbsp Oil

  1. Wash the coriander leaves thoroughly to get rid off sand or other dust particles. Roughly chop the coriander leaves and set it aside

  2. Heat a pan and add oil. When the oil is hot, add the channa dal and urid dal and fry them in oil till they turn light golden brown color

  3. Then add the red chillies , hing, tamarind and grated coconut and fry them all for a minute. We can also use tamarind paste instead of raw tamarind

  4. Switch off the flame and add the washed and chopped coriander leaves and saute them in the heat of the pan for couple of minutes

  5. Allow the fried ingredients to cool off completely before grinding

  6. Once the ingredients are cooled off, add all these ingredients to the mixer jar. Add salt and grind all these ingredients to a coarse paste. Mostly we don’t need to add any water, but if you feel the ingredients are not getting crushed up, you can sprinkle some water and grind it to a coarse paste

  7. Take the ground thogayal in a bowl. You can mix the thogayal with rice and enjoy the thogayal. If you wish to make it for lunch box, then season the thogayal with mustard seeds, urid dal and cashews and then mix with rice

  8. The delicious Kothamalli Thogayal is now ready to serve!

  1. You can store it in refrigerator and use it for few days
  2. Do not over cook the coriander leaves.

Method to make Coriander Leaves Thogayal:

    1. Wash the coriander leaves thoroughly to get rid off sand or other dust particles. Roughly chop the coriander leaves and set it aside
    2. Heat a pan and add oil. When the oil is hot, add the channa dal and urid dal and fry them in oil till they turn light golden brown color
    3. Then add the red chillies , hing, tamarind and grated coconut and fry them all for a minute. We can also use tamarind paste instead of raw tamarind
    4. Switch off the flame and add the washed and chopped coriander leaves and saute them in the heat of the pan for couple of minutes
    5. Allow the fried ingredients to cool off completely before grinding
    6. Once the ingredients are cooled off, add all these ingredients to the mixer jar. Add salt and grind all these ingredients to a coarse paste. Mostly we don’t need to add any water, but if you feel the ingredients are not getting crushed up, you can sprinkle some water and grind it to a coarse paste
    7. Take the ground thogayal in a bowl. You can mix the thogayal with rice and enjoy the thogayal. If you wish to make it for lunch box, then season the thogayal with mustard seeds, urid dal and cashews and then mix with rice
    8. The delicious Kothamalli Thogayal is now ready to serve!

The post Kothamalli Thogayal Recipe | Coriander Leaves Thogayal appeared first on Subbus Kitchen.

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Koil Pongal Recipe | Temple Pongal Recipe

June 9, 2019, 9:13 am
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Temple prasadam always have a unique taste and flavour than the dishes we make at home. Koil Pongal, Koil Puliyodarai, Ellu Sadam, Thayir Sadam(Curd Rice) have a special taste when served as prasadam at temple. There are little tricks or secrets which we need to know to make the same tasty dishes at home too :-). The normal Venn pongal we do at home and the koil pongal has only slight variations. Generally in temple, they prepare large quantities of pongal, so they will cook the rice and dal directly in a big broad pan. Directly cooking rice and dal in a pan instead of cooker makes a huge difference to the flavour and taste to the pongal. But because of fuel consumption, nowadays we cook the rice in pressure cooker. No one has a patience or time to cook the rice and dal in a open pan. So I have given here the pressure cooker method.

SEE Also : The recipe of the Pongal served in the Marriages (Kalyana Ven Pongal)

Recipe card to make Kovil Pongal

Koil Pongal | Temple Pongal

The Pongal served in the temple (Kovil) has an unique taste and flavor and most of us love the devine taste of this pongal. It's slightly different from our conventional Ven Pongal.

  • 1 cup Raw Rice (1 cup = 250 ml)
  • ½ cup Moong dal
  • 1 tsp Peppercorns (whole)
  • 1 inch Ginger (finely chopped)
  • ¼ tsp Asafoetida (Asafetida / Hing)
  • 1 sprig Curry Leaves
  • 1 tbsp Cashews (few)
  • 2 tbsp Ghee

  1. Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel

  2. Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside

  3. Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.

  4. To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame

  5. The simple and yummy Koil Pongal is now ready to serve!

  • In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves. 
  • You can also coarsely ground the whole pepper and add it to the mix.
  • Cumin Seeds (Jeeragam) can be added as an optional. As far as i know the cumin seeds are not added to the Temple Pongal.

Method to make Koil Pongal :

  • Heat a pan and add moong dal and dry roast it till they are slightly golden brown color. Rinse the rice twice and add it to a vessel
  • Add the roasted dal along with 4.5 cups of water, salt and chopped ginger and pressure cook it allowing for 5-6 whistles. Allow the pressure to release on its own and then open the cooker. Take the cooked rice and dal and mash it well and keep it aside
  • Heat a tablespoon of ghee in a pan. Add cashews and fry in ghee till they are golden brown. Take these roasted cashews separately in a plate. add pepper and in low flame fry it nicely in ghee till the pepper starts to burst. Then add hing, curry leaves and fry for 10 seconds.
  • To the pan, add the mashed dal and rice and give a good mix. Add the remaining ghee and finally garnish with broken curry leaves and switch off the flame
  • The simple and yummy Koil Pongal is now ready to serve!
Note:
In temple, they first add rice and water to the pan followed by roasted moong dal along with salt, ginger, ghee, hing and cook the rice and dal. Finally they roast cashews and pepper and add it to the pongal along with curry leaves.

The post Koil Pongal Recipe | Temple Pongal Recipe appeared first on Subbus Kitchen.

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Murungai Keerai (Drumstick Leaves) Poriyal

June 10, 2019, 8:59 am
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Murungai Keerai (Drumstick Leaves) are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine diet. Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.

Recipe card to make Murungai Keerai Poriyal

Murungai Keerai Poriyal / Drumstick Leaves Stir Fry

Murungai Keerai (Drumstick Leaves) Poriyal is a delicious side dish and goes well with any sambar or kuzhambu varieties as side dish.

  • 250 grams Drumstick Leaves ((Murangai Keerai))
  • 1/4 cup Moong Dal (1 cup = 250 ml)
  • 1/4 tsp Turmeric Powder
  • 1 tbsp Grated Coconut
  • 1/2 tsp Cumin Seeds
  • 1 tsp Salt (Adjust to your taste)

For Seasoning

  • 1 tbsp Cooking Oil
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Split Urad Dal
  • 1 Red Chili

  1. Remove the drumstick leaves from its stem and chop it roughly. 

  2. Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked but not mashed. If you take a cooked moong dal and press it with your fingers, it should easily break. That is the right stage to remove the cooked moong dal from flame

  3. Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown color. Then add chopped drumstick leaves along with turmeric and salt and mix well

  4. Add 1/2 cup of water and allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes

  5. Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding

  6. Add the ground coconut-cumin powder to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and then remove from flame

  7. The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any sambar or kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee

Method with step by step pictures:

  • Remove the drumstick leaves from its stem and chop it roughly. Take moong dal in a pan and a cup of water and turmeric and keep in flame and allow it to boil till it is cooked but not mashed. If you take a cooked moong dal and press it with your fingers, it should easily break. That is the right stage to remove the cooked moong dal from flame
  • Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add split urid dal and broken red chilli and fry them till the dal turns golden brown color. Then add chopped drumstick leaves along with turmeric and salt and mix well
  • Add 1/2 cup of water and allow the murungai leaves to cook completely. The leaves will cook quickly. Unlike other greens, drumstick leaves does not become mushy after cooking. Add cooked dal and mix well. Adjust the salt if needed and keep in low flame for 5 more minutes
  • Meanwhile take grated coconut and cumin seeds in a mixer and grind it to a powder. Do not add any water while grinding
  • Add the ground coconut-cumin powder to the cooked keerai with dal and mix well. Keep the keerai in flame for 2 more minutes and then remove from flame
  • The yummy and delicious Murungai Keerai (Drumstick Leaves) Poriyal is ready to serve. We can serve this as a sidedish for any sambar or kuzhambu varieties. We can even serve this yummy poriyal with steaming hot rice with a spoon of ghee

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Instant Mango Pickle (Mangai Oorugai)

June 9, 2019, 7:37 pm
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This is a mango season and you will get plenty of mango at cheaper price. The first thing that come to my mind of recipes using Mango is a Mango pickle. Normally pickle requires many days to process, but this is an instant pickle which can be made quickly and easily. This is the pickle which is served in Tamil Marriages. Raw Mango pickle goes very well with curd rice.

 

To have a good mango pickle which stays for a longer period, you should add a correct mixture of salt & spice. The measurement of spice & salt with respect to the quantity of mango given below might look very high for you. I would recommend you to try this measurement for a smaller quantity and if you like, then you can try for more quantity.

SEE ALSO : Lemon Pickle, a classic South Indian condiment

Recipe Card to make Instant Mango Pickle

Instant Mango Pickle (Mangai Oorugai)

Home made pickle are always tasty and better than the store bought pickle. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste. It's a very good accompanyment to the curd rice. This is a pickle being served in most of the Tamil marriages.

  • 6 measures Raw Mango ((finely chopped). <em>1 measure can be any like – cup, ladle, tumbler, bowl etc.,</em>)
  • 1 measure Red Chili Powder
  • 1 measure Salt
  • ½ tsp Fenugreek Powder
  • ½ tsp Turmeric Powder
  • 2 tsp Mustard seeds
  • 1 tbsp Gingelly Oil
  • ¼ tsp Asafoetida (Asafetida / Hing)

  1. Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). 

  2. Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.

  3. Then add a measure of powdered salt and mix well

  4. In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well

  5. Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients. 

  6. Keep this mixture aside for two days. Mango will nicely blend with the spices . After two days, you can store it in air tight container and use it when required. 

  1. Keep refrigerated for the long shelf life. Use the dry spoon always.

Method to make Instant Mangai Oorugai:

  • Finely Chop the mangoes into smaller pieces and keep it aside. Depending upon the sourness of mangoes the spice has to be adjusted. If the mangoes are very sour, then increase the spice i.e ratio should be 5:1 (For 5 measures of chopped mangoes need to add 1 measure of red chilli powder). Add the red chilli powder and turmeric powder to the chopped mangoes and stir it well.
  • Then add a measure of powdered salt and mix well
  • In a pan dry fry the fenugreek seeds and grind it to powder in a mixer. Add the fenugreek powder to the pickle and mix well
  • Now pour the oil in the pan and add the mustard seeds once the oil is hot. When the mustard sees begins to sputter add the hing and add these seasoned items to the mangoes. Finally stir well all the ingredients.
  • Keep this mixture aside for two days. Mango will nicely blend with the spices . After two days, you can store it in air tight container and use it when required.

Note : Keep refrigerated for the long shelf life. Use the dry spoon always.

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Kadala Paruppu Thengai Payasam

June 10, 2019, 9:52 am
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Kadalai Paruppu Thengai Vella Payasam is another variety of Payasam generally made as Neivedhyam dish during festivals or auspicious occasions. This payasam is simple to make and a very little quantity of channa and coconut is enough to make larger quantities. This can also be served as dessert as well. It’s nutritious and high protein payasam. Another unique variation from traditional method is that we are not going to boil the dal and hence this is a quicker version.

Kadalai Paruppu Thengai Payasam

Kadalai Paruppu Thengai Payasam is a delicious payasam made using channa dal, condensed milk and jaggery. It's commonly made payasam for most of the festivals in our home

  • 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu) ( )
  • 3 tbsp Grated Coconut ( )
  • 1 cup Jaggery (grated)
  • 10 Cashews
  • 2 Cardamom
  • 10 Raisins
  • 1 cup Condensed Milk (or Boiled Milk (1 cup – 250 ml))
  • 2 tsp Ghee (Clarified butter)

  1. Heat a pan, add 1 teaspoon of ghee and add channa dal and grated coconut and fry till a nice aroma comes and the coconut becomes slightly golden brown color

  2. Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water. Take this ground batter to the pan

  3. Heat the pan which has the ground batter and keep the flame low and stir continuously for atleast 5 minutes

  4. After 5 minutes, add grated jaggery and stir well and keep in flame another 5 minutes in low flame

  5. Heat another pan, add remaining ghee and add broken cashews and raisins and fry till the cashews turn golden brown color

  6. Add the fried cashews and raisins to the payasam 

  7. Add boiled milk or condensed milk and keep in flame for another 5 minutes and remove from flame

  8. The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving

Method with step by step pictures for Kadalai Paruppu Thengai Payasam:

  • Heat a pan, add 1 teaspoon of ghee and add channa dal and grated coconut and fry till a nice aroma comes and the coconut becomes slightly golden brown color
  • Grind the fried channa dal, coconut along with cardamom to a nice smooth batter by adding water. Take this ground batter to the pan
  • Heat the pan which has the ground batter and keep the flame low and stir continuously for atleast 5 minutes
  • After 5 minutes, add grated jaggery and stir well and keep in flame another 5 minutes in low flame
  • Heat another pan, add remaining ghee and add broken cashews and raisins and fry till the cashews turn golden brown color
  • Add the fried cashews and raisins to the payasam
  • Add boiled milk or condensed milk and keep in flame for another 5 minutes and remove from flame
  • The mouth-watering Kadala Paruppu Thengai Payasam is ready for Neivedhyam or for Serving

 

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Aval Kesari Recipe | Poha Kesari Recipe | Flattened Rice Kesari

June 10, 2019, 6:08 pm
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Aval Kesari (Poha / Flattned Rice Kesari), is another variety of Kesari which is so mouth-watering. Conventionally, we make kesari using Semolina. But we can make with Aval, Semiya, Samba Wheat and other millets.  This Aval kesari is one of the dish which I used to make during festivals especially for Gokhulashtami.. This is yet another sweet you can do it quickly and surprise the family and guests.

SEE Also :  Kesari with a flavor of Pineapple and  Mango. You can also make Kesari using Vermicelli (Semiya)

Recipe Card  for making Aval Kesari

Aval Kesari Recipe | Poha Kesari Recipe | Flattened Rice Kesari

Aval Kesari is similar to our conventional Kesari but made using Aval (Poha / Flattened Rice). This Kesari is quick to make with few available ingredients. This can be served as neivedhyam for the Gokhulashtami. This can also be served as a dessert for any festivals /occassions

  • 1 cup Aval / Poha / Flattened Rice
  • 1 cup Sugar
  • 2 cup Water
  • 1/4 tsp Cardamom Powder
  • 6 nos Cashews
  • 6 nos Raisins
  • 2 pinches Orange Food Color (you can also use Yellow Food Color)
  • 3 tbsp Ghee (Clarified butter)

  1. Heat a pan and add the aval and dry roast it for couple of minutes. Do not roast it for a long time, it may get burnt. Take this roasted aval in a mixer.

  2. Grind it in a mixer. Just give a pulse or two. Let the aval powder be coarse. Heat a pan and add 1 teaspoon of ghee and add the broken cashews and raisins and fry them in ghee. Do not make the cashews so brown.

  3. Take the cashews aside in a plate and then add the coarsely ground aval powder to the pan and roast it in ghee for couple of minutes and then remove the aval powder from pan and take it in a plate and set it aside.

  4. Now add water to the pan and bring it to boil. When the water starts to boil, add the roasted aval powder and mix well to avoid lumps.

  5. When the aval is cooked completely and water is absorbed fully, add sugar to the pan and mix well. Adding sugar makes the mixture diluted. Don’t worry about that, Stir continuously. Add the food color along with cardamom powder and mix well. 

  6. Keep the flame low and stir the whole mixture nicely. Add ghee at this point and mix well. keep stirring util the kesari becomes a whole mass without sticking to the sides of the pan. Add the roasted cashews and raisins and mix well and switch off the flame.

  7. Mouth-watering Aval Kesari / Poha Kesari / Flattened Rice Kesari is now ready to serve!

  1. You can use either thick or thin Aval / Poha / Flattened Rice. If Aval / Poha / Flattened Rice is very thin, use 1.5 cups of water.
  2. You can also use red Aval / Poha / Flattened Rice instead of white.

Method with step by  step picture for making Aval Kesari :

  • Heat a pan and add the poha and dry roast it for couple of minutes. Do not roast it for a long time, it may get burnt. Take this roasted aval in a mixer
  • Grind it in a mixer. Just give a pulse or two. Let the aval powder be coarse. Heat a pan and add 1 teaspoon of ghee and add the broken cashews and raisins and fry them in ghee. Do not make the cashews so brown.
  • Take the cashews aside in a plate and then add the coarsely ground aval powder to the pan and roast it in ghee for couple of minutes and then remove the aval powder from pan and take it in a plate and set it aside
  • Now add water to the pan and bring it to boil. When the water starts to boil, add the roasted aval powder and mix well to avoid lumps.
  • When the aval is cooked completely and water is absorbed fully, add sugar to the pan and mix well. Adding sugar makes the mixture diluted. Don’t worry about that, Stir continuously. Add the food color along with cardamom powder and mix well.
  • Keep the flame low and stir the whole mixture nicely. Add ghee at this point and mix well. keep stirring util the kesari becomes a whole mass without sticking to the sides of the pan. Add the roasted cashews and raisins and mix well and switch off the flame
  • Mouth-watering Aval Kesari / Poha Kesari / Flattened Rice Kesari is now ready to serve!

The post Aval Kesari Recipe | Poha Kesari Recipe | Flattened Rice Kesari appeared first on Subbus Kitchen.

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Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji

June 10, 2019, 7:41 pm
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When I took stock of the published recipes, I found that I have missed to publish the easy Bajji Recipe. So thought of publishing it today as a first thing. Bajji is a very simple and easy to do snack dish for a nice evening. Mostly for treating our guests, we plan to make bajji. But now a days, I have seen many women using the ready made bajji mix but I always feel our own mix is better than ready mix. We can make bajji using many vegetables. Conventionally Bajji milagai, raw banana, potato are frequently used. I personally like Mirchi Bajji, but for kids, it would be more spicy. If we have unexpected guests, raw banana saves our life. Vazhakkai Bajji (Raw Banana (Plaintain) Bajji) is one of the traditional and yummy snack. Now lets see the recipe…

Other Yummy Tea Time Snacks to try:

  1. Ulundhu (Urad Dal) Bonda
  2. Aloo Bonda
  3. Vada Pav
  4. Rasa Vada
  5. Masal Vada
Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji
Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji

Recipe Card for Vazhakkai Bajji:

Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji

Bajji is one of the very popular street side snack in Tamil nadu. Very simple and easy to do snack dish for a nice evening. Bajji are made using different vegetables. Raw Banana Bajji (Vazhakkai) is one of the very popular Bajji. It's a very crispy and spicy snack, perfect for tea time !

  • 1 Cup Gram Flour (Besan / Chickpea Flour)
  • 1/2 Cup Rice Flour
  • ½ tsp Asafoetida (Asafetida / Hing)
  • 1 tsp Red Chili Powder
  • 1 Raw Banana
  • a Pinch Baking Soda
  • Salt (As Needed)
  • 1 Cup Oil (For Deep Frying)

  1. Take the flours and add red chilli powder, salt, soda salt and hing. Mix all the flours nicely

  2. Add water slowly and mix the batter well. The consistency of the batter should be like a dosa batter. If should not be so thick as well as so thin. Wash and Peel the skin of raw banana.

  3. Make slightly thicker slices vertically and keep it ready. We can also take a potato, peel the skin and make circular pieces and use it for bajji. Heat oil in a pan, when the oil is getting ready, add 5-6 pieces of raw banana slices to the bajji batter.When the oil is hot enough, dip and coat the raw banana slices nicely and gently drop in oil

  4. Fry the bajji on both the sides till they are cooked completely in medium flame and remove the bajjis from flame using a spatula and place it in a plate having a paper towel to drain the excess oil

  5. The yummy and crispy bajjis are ready to serve with sauce or any chutneys. 

  1. Baking Soda is optional. We can exclude it.
  2. The bajji batter should be like dosa batter consistency. It should not be too watery or too thick.
  3. Too thin batter will not coat the plantain properly. Too thick batter has very thick outer cover. So batter Consistency should be very important for bajji
  4. Always deep fry the bajji in low to medium flame. If the flame is too high, the bajji will become darker but will not be cooked inside

Method with Step by Step Pictures:

  • Take the flours and add red chilli powder, salt, soda salt and hing. Mix all the flours nicely
  • Add water slowly and mix the batter well. The consistency of the batter should be like a dosa batter. If should not be so thick as well as so thin. Wash and Peel the skin of raw banana.
  • Make slightly thicker slices vertically and keep it ready. We can also take a potato, peel the skin and make circular pieces and use it for bajji. Heat oil in a pan, when the oil is getting ready, add 5-6 pieces of raw banana slices to the bajji batter.When the oil is hot enough, dip and coat the raw banana slices nicely and gently drop in oil
  • Fry the bajji on both the sides till they are cooked completely in medium flame and remove the bajjis from flame using a spatula and place it in a plate having a paper towel to drain the excess oil
  • The yummy and crispy bajjis are ready to serve with sauce or any chutneys.
Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji
Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji

 

 

The post Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji appeared first on Subbus Kitchen.

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Instant Oats Dosa

June 10, 2019, 7:40 pm
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Oats dosa is a healthy and instant breakfast dish. It is very simple and quick breakfast. Instead of having hazzle in soaking rice and urdal and then grinding for a long time, occasionally we can try this yummy dosa. The oats once roasted will have a very nice aroma and when the ground oats powder is mixed to make batter, the smell is wonderful. The taste is dainty.
Instant Oats Dosa can be served with Idli podi, Coconut chutney or Tiffin Sambar.

Other Oats Recipe to try:

Instant Oats Dosa
Instant Oats Dosa

 

Recipe Card for Oats Dosa:

Instant Oats Dosa

We can make instant, crispy and yummy dosa with Oats. As it's name suggest it doesn't require grinding, fermentation of batterI. Instant Oats Dosa is quick, easy and tasty to make. A perfect breakfast for a balanced diet.

  • 1 Cup Oats
  • ½ Cup Semolina (Sooji / Rava)
  • ½ Cup Rice Flour
  • ½ tsp Peppercorns
  • ½ tsp Cumin Seeds
  • 2 Green Chili
  • Salt (As Needed)
  • Few Curry leaves
  • 2 tbsp Curd (Plain Yogurt)
  • a Pinch Asafoetida (Asafetida / Hing)

  1. Take a pan and add oats to it. Dry roast the oats till we get a nice aroma and the oats turn slightly brown color. Remove the roasted oats and allow it to cool off and then grind it in a mixer to a nice powder

  2. Take the ground oats powder in a bowl along with rawa, rice flour, salt and hing and mix well. Add curd to it and mix well

  3. Add water to make it to a thin consistency like rawa dosa. To this add chopped green chillies, cumin seeds, pepper and curry leaves and mix well

  4. Heat a tawa, and when the tawa is sizzling hot, using your hand take the batter and sprinkle in tawa like we do for rawa dosa. We can also pour using a ladle. Don’t worry about the shape. Pour a teaspoon of oil and keep the flame low and allow the dosa to fry on one side. Then gently turn it other side and cook the dosa till it becomes crisp. Remove the crispy oats dosa from tawa and repeat the same for remaining batter

  5. The yummy and crispy Oats Dosa is ready to serve. Serve with idly podi / chutney or sambar

  1. The consistency of batter should be like Rava Dosa batter. Batter needs to be so watery that will make the dosa thin, crispy and tasty
  2. If we like, we can add chopped onions.
  3. Since the batter is so watery, we can’t be able to spread the dosa and also its enough to cook on one side
  4. Add ghee while cooking dosa, makes the dosa crispier than oil and also adds a nice flavor

Method with Step by step Pictures:

  • Take a pan and add oats to it. Dry roast the oats till we get a nice aroma and the oats turn slightly brown color. Remove the roasted oats and allow it to cool off and then grind it in a mixer to a nice powder
  • Take the ground oats powder in a bowl along with rawa, rice flour, salt and hing and mix well. Add curd to it and mix well
  • Add water to make it to a thin consistency like rawa dosa. To this add chopped green chillies, cumin seeds, pepper and curry leaves and mix well
  • Heat a tawa, and when the tawa is sizzling hot, using your hand take the batter and sprinkle in tawa like we do for rawa dosa. We can also pour using a ladle. Don’t worry about the shape. Pour a teaspoon of oil and keep the flame low and allow the dosa to fry on one side. Then gently turn it other side and cook the dosa till it becomes crisp. Remove the crispy oats dosa from tawa and repeat the same for remaining batter
  • The yummy and crispy Oats Dosa is ready to serve. Serve with idly podi / chutney or sambar
Instant Oats Dosa
Instant Oats Dosa

 

The post Instant Oats Dosa appeared first on Subbus Kitchen.

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Seven Cups Cake (7 cup cake)

June 14, 2019, 7:18 pm
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Seven Cups Cake (7 Cups Cake), a traditional Diwali Sweet, very delicious tempting sweet!. As the name indicates we are going to take 7 equal quantities of the below ingredients and we are going to make a tasty Seven Cups Cake. Very easy to make in less time and a very good dish for Diwali and other festivals.
Some of us think, its like a sponge cake with 7 layers. But its not a cake that we bake. Its a burfi variety. Most of us make Badam burfi, coconut burfi, Mysorepak and many more burfi varieties. Instead of one single flavor, this 7 cups cake has the flavor of besan, milk, ghee, sugarand also coconut. The combination of all of these makes this Seven Cups Cake much more delicious and appetizing.
Especially when we are planning to share our homemade sweets with our friends and relatives, we need to make more quantities and this is one of the dish which gives more pieces of cake and also simple to make. Some sweets like rasgulla, jangri are little complex and also sticky. So we all look for some hassle free and simple dish and 7 Cups Cake is the perfect dish. The ingredients used in this dish are all simple and easily available in our kitchen. I always prefer to make this yummy cake and distribute to my friends and relatives. Lets see how to make this yummy cake!

Recipe Card for Seven Cups Cake:

Seven Cups Cake | Easy Diwali Sweets

Seven Cups Cake is a very traditional Diwali Sweet most of us make. The name itself explains that there are 7 cups of ingredients in this recipe. We get lots of burfi pieces which can be easily shared and distributed with friends and family.

  • 1 Cup Gram Flour (Besan / Chickpea Flour)
  • 1 Cup Ghee (Clarified butter)
  • 1 Cup Grated Coconut
  • 1 Cup Milk
  • 3 Cups Sugar

  1. Take a plate and grease the plate with ghee and keep it aside. Fry the Gram Flour with a teaspoon of ghee. Stop the frying when you get a nice aroma (may be for 2-3 mins) . Don’t let the color of the Gram Flour change. Switch off the flame. To the fried gram flour, add coconut

  2. Add the sugar to the pan. Add a cup of milk and mix all the above ingredients in a pan

  3. Finally add the cup of ghee and mix well. Heat the pan and stir the ingredients continuously by keeping the flame medium to low.  Keep stirring it.

  4. In about 10 – 15 minutes, when the cake starts to leave the sides of the pan without sticking, then that is the right stage to remove the cake from the flame. There will be a formation of forth on the cake mixture and at the same time the cake starts leaving the sides of the pan without sticking. Note – This is the right consistency when you need to switch off the flame and transfer the content into the greased plate. Otherwise, the mixture will break into small tiny pieces. Pour the cake mixture into the greasy plate. Level the cake in the greasy plate using a flat spatula so that it is evenly spreaded. Leave the cake mixture to cool off in the plate. Now using a knife gently put vertical lines. Again cut the cake diagonally so that we get diamond shape cake pieces. Remove the diamond shaped seven cup cakes gently and store it in a air tight container

  5. The mouth-watering seven cups cake is ready to serve

  1. The consistency with which we pour the burfi mixture is very crucial for any burfi. Few seconds earlier makes the burfi sticky. Few seconds make it hard or crumble. 
  2. If the burfi gets crumbled, heat up the mixture again, sprinkle little milk and cook again to get right consistency.

Method with Step by Step Pictures:

  • Take a plate and grease the plate with ghee and keep it aside. Fry the Gram Flour with a teaspoon of ghee. Stop the frying when you get a nice aroma (may be for 2-3 mins) . Don’t let the color of the Gram Flour change. Switch off the flame. To the fried gram flour, add coconut
  • Add the sugar to the pan. Add a cup of milk and mix all the above ingredients in a pan
  • Finally add the cup of ghee and mix well. Heat the pan and stir the ingredients continuously by keeping the flame medium to low.  Keep stirring it.
  • In about 10 – 15 minutes, when the cake starts to leave the sides of the pan without sticking, then that is the right stage to remove the cake from the flame. There will be a formation of forth on the cake mixture and at the same time the cake starts leaving the sides of the pan without sticking. Note – This is the right consistency when you need to switch off the flame and transfer the content into the greased plate. Otherwise, the mixture will break into small tiny pieces. Pour the cake mixture into the greasy plate. Level the cake in the greasy plate using a flat spatula so that it is evenly spreaded. Leave the cake mixture to cool off in the plate. Now using a knife gently put vertical lines. Again cut the cake diagonally so that we get diamond shape cake pieces. Remove the diamond shaped seven cup cakes gently and store it in a air tight container
  • The mouth-watering seven cups cake is ready to serve
Seven cups cake (7 cup cake)
Seven cups cake (7 cup cake)

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Kerala Style Appam with Kadala Curry

June 15, 2019, 8:12 pm
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Appam is very delicious dish made frequently in southern part of Tamilnadu and also in Kerala. This is a very healthy recipe as it does not involves usage of any oil. Aapam is steam cooked dish and hence good for the children too. Its is generally served with Kadala Curry(Recipe to be published soon) and Coconut Milk in Kerala. In most of the restaurants in TamilNadu, Appam is served with Kurma or Kadala Curry or Coconut milk. Kadala Curry and Coconut milk are perfect accompaniment for this Appam. I personally like with Coconut milk. The sweetness of coconutmilk gives a dainty flavour to the dish. I have seen many people who prefer kadala curry or other spicy accompaniment. Appam with Kadala curry and coconut milk, perfect and rich breakfast dish.

Recipe Card for making Appam

Kerala Style Appam (Palappam) / Aappam

Appam is a popular breakfast dish in Kerala made using rice flour. It's very soft and it's usually served with cocunut milk, Kadala curry and chutney

  • 2 cups Raw Rice ((Pacharisi) (1 cup = 250 ml))
  • 1 tsp Salt ((adjust to your taste))
  • ½ tsp Baking Soda
  • 2 ladle Idli Batter ((left over) (Optional))

Making the Batter

  1. Soak the rice in water for 1-2 hours.

  2. Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. (refer the vidoe for the tips related to the consistency of the batter)

Making Koozh

  1. Clean the mixer with some water and along with this add 4 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame

Making the Appam Batter

  1. Add this to the ground batter and add salt. Keep this batter aside for atleast 12 hours for fermentation

Making the Appam

  1. After 8 hours, add the soda salt and the aapam batter is now ready for use.

  2. Heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid.

  3. Let the aapam cook in low flame for few minutes. Once the appam is cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.

  4. Serve the delicious Aapam with cocunut milk, Kadala curry and chutney

Kerala Style Appam

Method with step by step picture:

Preparing Appam Batter

  • Soak the rice in water for 1-2 hours. Drain the rice and grind it in mixer to a smooth batter by adding water little by little. Take the batter in a vessel. The batter can be thin like rasam consistency. We don’t need thick batter.
  • Clean the mixer with 2 cups of water and along with this add 2 ladle of ground batter and pour this into a pan and keep stirring it till this mixture becomes thick consistency and then switch off the flame
  • Add this thick porridge like consistency to the batter. Besides, if we have left over Idli/Dosa batter we can add 2-3 ladle of idli/dosa batter to the appam batter and stir well. Dosa batter helps in quick fermentation and in turn makes the appam soft. Add salt lesser than we add for normal Dosa batter. Keep this batter aside for atleast 7-8 hours for fermentation.  Do not use the batter without fermentation, because batter without fermentation will make the the appam more crispier and taste will not be great.

Cooking Appam

  • The next day add the soda salt and the aapam batter is now ready for use. Adding soda salt is optional. Well Fermented batter itself is enough to get soft and yummy Appam. Grease the appam pan with very little oil and heat the Appam pan and pour 1 ladle of batter and rotate the pan to spread the batter evenly and close the pan with the lid. Most importantly, keep the flame in low and let it cook in low flame for few minutes. Once cooked, we can see the appam stop sticking to the pan and comes out easily. Gently remove the appam from pan and place it in a plate. Repeat the same for the rest of the batter.
  • Serve the delicious Aapam with cocunut milk, Kadala curry and chutney

The post Kerala Style Appam with Kadala Curry appeared first on Subbus Kitchen.

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Thengai Milagai Podi | Cocunut Milagai Podi

June 17, 2019, 4:55 am
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Thengai Milagai Podi is a dry chutney powder made using roasted coconut, urad dal and red chili. This is similar to our conventional Idli Milagai Podi but with the additional of dry roasted coconut.  The addition of roasted coconut powder enhances the flavor and taste of this chutney powder. With Coconut Milagai Podi, we can mix it directly with a hot rice, smeared with a spoon of gingelly oil (sesame oil) and consume it with a bite of sutta appallam / vadam. This is also a perfect accompaniment for Idli/Dosa.  This home made Thengai Milagai Podi comes in very handy for the travel / lazy days. We can store it in air-tight container and refrigerate for a longer shelf life.

Milagai Podi

Milagai Podi, also commonly referred as Idli Podi or Chutney Powder is a popular dry spice powder in Tamil Nadu. You can find Idli milaga podi (Chutney powder) in almost every house in Tamil Nadu as its a traditional dish and best accompaniment for Idli/Dosa.  There are many variations in making Milagai Podi, some of theme are given below.  The common ingredients used to make Milagai Podi are Urad dal, Channa Dal and Red Chili.

Different Variations / Types of Milagai Podi

There are different variations of Idli Powder which can be used as condiment on Idli, Dosas and other south indian dishes.

  1. Traditional Milagai Podi – Commonly made Milagai Podi in Tamil Nadu
  2. Dry Coconut Milagai Podi – Similar to the Thengai Milagai Podi (referred in this post), but we use Kopparai Thengai (Dry Coconut) to make this spice powder.
  3. Chammanthi Podi – Similar to the Thengai Milagai Podi (referred in this post), but with minor variations. This is a conventional method being followed in Kerala. They use it to mix it directly with rice and consume it.
  4. Sesame Seeds Podi – Traditional Milagai Podi but with roasted seasame seeds.
  5. Peanut Garlic Podi – Peanut Chutney Powder is a spicy chutney powder made using roasted Peanuts, garlic cloves and other spices
  6. Nalla Kara Podi – Traditional Andhra Podi for Rice or Idli

Recipe Card to make Thengai Milagai Podi

Thengai Milagai Podi | Coconut Podi

Thengai Milagai Podi is a spicy chutney powder which we use for an accompaniment to Idli / Dosa. This can also be mixed directly with hot rice, add a teaspoon of gingelly oil and enjoy with sutta applam / vadam. This is slightly a different version from conventional Idli Milagai Podi. In this version, we add roasted coconut hence its called Coconut Podi

  • 1 cup Grated Coconut ((or one shell of a medium sized coconut))
  • ¼ cup Urad Dal
  • 20 nos Red Chili ((adjust to your spice level))
  • 1 pinch Asafoetida (Asafetida / Hing)
  • ½ tsp Tamarind Paste ((or very small goosberry size tamarind))
  • 1 tsp Mustard seeds
  • 1 tsp Salt ((adjust to your taste))
  • 1 tbsp Oil ((for roasting the coconut))
  • 1 tsp Jaggery (grated)

  1. Heat oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the dal and fry till dal turns light golden color.

  2. Then add chillies and fry the chilies in low flame. Finally add hing, tamarind and fry it for few seconds and switch off the flame. Take these aside

  3. Heat the rest of oil in pan, and add the grated/chopped coconut and fry it until it turns golden brown color. Keep this aside.

  4. First take the roasted mustard, dal, hing, tamarind, salt and red chili and grind it to smooth powder.

  5. Then add the roasted coconut and keep the pulse mode in mixer grinder and grind it to a coarse powder. The Milagai Podi should be coarse.

  6. Store the Thengai Milagai Podi in a air-tight container and serve with curd rice or idli/dosa and enjoy this yummy Podi

Method:

  • Heat oil in the pan, and add the mustard seeds when the oil is hot. When the mustard seeds, starts to sputter add the dal and fry till dal turns light golden color.
  • Then add chillies and fry the chilies in low flame. Finally add hing, tamarind and fry it for few seconds and switch off the flame. Take these aside
  • Heat the rest of oil in pan, and add the grated/chopped coconut and fry it until it turns golden brown color. Keep this aside.
  • First take the roasted mustard, dal, hing, tamarind, salt and red chili and grind it to smooth powder.
  • Then add the roasted coconut and keep the pulse mode in mixer grinder and grind it to a coarse powder. The Milagai Podi should be coarse.
  • Store the Thengai Milagai Podi in a air-tight container and serve with curd rice or idli/dosa and enjoy this yummy Podi

The post Thengai Milagai Podi | Cocunut Milagai Podi appeared first on Subbus Kitchen.

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Homemade Ragi Malt Recipe

June 18, 2019, 6:42 pm
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Ragi Malt (Finger millet or Ragulu)  is delicious and healthy rejuvenating Indian beverage. Instead of giving store bought chocolate drink or other packaged drinks, this homemade ragi malt has necessary nutrients which would be a perfect drink for our kids and us too. We should all try to make this ragi malt powder at home and drink this healthy drink instead of our regular Tea / Coffee. Skipping morning tea / coffee is very tough for many for us, even i hate giving up, so atleast for evening time, lets try to have this healthy Ragi Malt drink!

What is Ragi and its health benefits ?

Ragi or Finger Millet is one of most nutritious and healthy cereals. As per Wiki, Ragi has originated in Africa.  Ragi is a whole grain that is gluten free and a staple food in South India. It’s a millet which resembles mustard seeds in appearance. Benefits of Ragi are numerous and it’s highly nutritious cereal loaded with calcium, proteins, iron and other minerals.  It has very less unsaturated fat hence recommended for weight loss.

Some of the recipes that you may want to try using Ragi

  1. Ragi Idli –  Idli made using Ragi flour, as a substitute to rice.
  2. Finger Millet (Ragi) Koozh – A popular drink made in the villages using Ragi
  3. Ragi Powder to make porridge for babies
  4. Finger Millet (Ragi) Halwa – Halwa made using Ragi
  5. Ragi Ladoo – Walnut Jaggery Balls made using Ragi
  6. Kezhvaragu(Ragi) Porridge – for Toddlers

Different variations in making Ragi Malt

  1. Ragi Ambali – Cook the Ragi Flour in water and mix it with buttermilk once its cooled down. Add necessary salt and top-up with finely chopped onion, chili and coriander leaves. This is good for the summer time. It’s usually called as Ragi Ambali.
  2. Savory Ragi Malt – Cook the Ragi Flour in water with required salt. Do the tempering with mustard seeds, cumin seeds, curry leaves and green chili. Mix the cooked Ragi with the tempering and serve hot.
  3. Sweet Ragi Malt – We add milk and sugar on the cooked ragi flour to make sweet version of the Ragi Malt
  4. Using Ragi Malt Powder – In this recipe, we are making the Ragi Malt Powder and once and store it for longer shelf life. Whenever we make Ragi Malt, we heat the milk and a teaspoon of ragi malt powder and serve hot. More details on how to make this recipe is given below.

Key ingredient to make Ragi Malt – Sprouted Ragi Powder

Instead of the ready made store bought Ragi Powder, i would recommend you to make home made sprouted ragi powder. The benefits of having sprouted ragi powder over regular ragi powder are explained in the link here.

Preparing sprouted ragi powder is a time consuming process but surely not a complex process. Its just for sprouting, we need to give really good time based on the weather. For me, sprouting took nearly 28 hours as it was a so cold weather, but if you have a warm or hot weather, then sprouting happens quickly mostly in 12 hours itself.

Once ragi is sprouted, then its only matter of time to make homemade ragi powder. If we have access to rice mill, then our job is even more easier, we can just roast the sprouted ragi till they are hot and then take it to mill to grind it to a smooth powder or if you have a hot weather, then you can spread the sprouted ragi in a towel and keep it a sunny place for 3-4 hours and then grind it to a smooth powder. I don’t have access to rice mill, so I used my mixer to make the ragi powder from sprouted ragi. Remember to sieve the ragi powder if you are grinding it in mixer as we need more smooth powder

Please refer the post Home Made Sprouted Ragi Powder for making the Ragi Powder at home

Recipe card to make Ragi Malt

Ragi Malt Recipe | Ragi Porridge | Ragi Kanji | Ragi Malt Powder

Ragi Malt is a drink made using Ragi Flour (Finger Millet). It's one of the healthy drink packed with nutrition and taste. There are few different variations that we can follow in making Ragi Malt. In this recipe, i have given the version of Ragi Malt which is made using home made Ragi Malt Powder

  • 1 cup Sprouted Ragi Powder (1 cup = 250 ml (We can also use store-bought ragi flour.))
  • 4 nos Cardamom
  • 2 tbsp Cashews
  • 2 tbsp Almonds
  • few strands Saffron Threads
  • 2 cups Milk
  • 1 tsp Sugar

  1. If you are using store bought ragi flour, then dry roast for 2-3 minutes before proceeding to next step

  2. Take the ragi flour in a mixer jar. Add cardamom, cashews, almonds, saffron threads and grind everything to a smooth powder. Take the Ragi Malt powder in an air-tight container to retain its freshness

  3. Heat a sauce pan, add 2 cups of milk. Stir in 2 teaspoon of ragi malt powder. Keep the flame in medium and allow the milk to boil for 3-4 minutes so that the ragi malt gets nicely boiled with the milk and the essence gets incorporated with the milk

  4. Switch off the flame. Strain the ragi malt in a serving cup

  5. Enrich with nuts and saffron threads and serve homemade Ragi Malt hot and enjoy the drink!

  1. Try cooking Ragi Malt Powder in Water first and then mix it with Milk. You can also cook the powder directly in Milk, but it may turns out to be heavy.
  2. Instead of sugar, you can add Jaggery / Dates Syrup / Other sweetner
  3. You can skip the nuts in the Ragi Malt Powder if you want a lighter version 

Method to make Ragi Malt Recipe

Making Ragi Malk Powder

    1. If you are using store bought ragi flour, then dry roast for 2-3 minutes before proceeding to the making of Malt
    2. Take the ragi flour in a mixer jar. Add cardamom, cashews, almonds, saffron threads and grind everything to a smooth powder. Take the Ragi Malt powder in an air-tight container to retain its freshness

Making of Malt

    1. Heat a sauce pan, add 2 cups of milk. Stir in 2 teaspoon of ragi malt powder. Keep the flame in medium Let the milk to boil for 3-4 minutes. The malt gets nicely boiled with the milk and the essence gets incorporated with the milk
    2. Switch off the flame. Strain the ragi malt in a serving cup
    3. Enrich with nuts and saffron threads and serve homemade Ragi Malt hot and enjoy the drink!

 

The post Homemade Ragi Malt Recipe appeared first on Subbus Kitchen.

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Adhirasam

June 19, 2019, 7:51 pm
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Adhirasam is a traditional sweet dish which will be done for most of the festivals. For auspicious and even for inauspicious occasions, adhirasam is one of the main dish. Learning to make adhirasam is one of the mandatory requirement for all Indian Women especially Southern part of India. Even for Tamil Weddings, Adhirasam is one of the seer dishes which is mandatory from bride side. Making adhirasam at home is simple but we need little patience to fry the adirasams one by one carefully. Lets see how to make the delicious adhirasam at home with step by step photos and instructions.

Detailed Video

Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared.

Quicker Video Version

My grand daughters (twins) enjoyed adhirasam and they keep asking for more. Home made Adhirasam will surely be less oily compared to store bought adhirasams and they are little crispier too when eaten fresh.

Recipe Card:

Adhirasam | Athirasam

Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared.

  • 1 Cup Raw Rice (1 Cup = 250ml)
  • 1 Cup Grated Jaggery
  • ½ tsp Cardamom Powder
  • ¼ Litre Cooking Oil

Method for making Rice Flour

  1. Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried. 

  2. It could take atleast 5 to 10 minutes to get dried. If you take the rice in your hand, you should feel damp in your palm or fingers. If you are going to prepare larger quantities then drying of rice takes more time. Also, if we are going  to grind the rice in a mixer, then we should grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps. If we leave the dried rice for a long time, then we would not get smooth flour in the mixer. But if we are planning to grind it in a rice mill, then it should not be a problem.

  3. Grind the rice in the mixer to a nice powder. Normally we don’t get any lumps. But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it. 

  4. Repeat the sieve process again and again till we get a smooth and nice rice flour. Now our rice flour is ready

Method for making Jaggery Syrup

  1. Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand

  2. Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.

  3. When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Now remove the jaggery from flame and add to the wet rice powder and mix it well along with cardamom powder.

  4. Mix well, so that no lumps are formed till you get chappathi dough consistency. Now the adhirasam mixture is ready for preparation.. Keep this adhirasam mixture aside for at least one day. The next day, again knead the adhirasam dough and if you feel it is too sticky, you can add little rice flour or if the dough is too dry you can sprinkle little butter milk and knead it well.

Deep Frying Process

  1. Heat required oil in a heavy bottomed pan. Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper. I have cut a zipper cover into 2 sheets. I have placed the small ball of adhirasam dough in the center of 1 zipper cover which is greased with oil. Cover that with another half of the zipper cover 

  2. Using a flat bottomed bowl or lid press the ball to make it flat. We need slightly thicker adhirasam so do not press too much. 

  3. Grease your fingers with oil and gently take out the pressed adhirasam from zipper cover and drop it in hot oil. Keep the flame in medium and allow the adhirasam to get fried in oil. We have to fry the adhirasams one by one only. If we add more adhirasam to the oil, the chances of breaking is too high. 

  4. When the adirasam gets cooked on the bottom side, it will automatically rises up in the oil. Gently using a spatula turn the adhirasam to the other side and allow it to cook for another minute. Then hold your spatula on your left hand and take out the adhirasam from oil. Using another flat spatula, gently press the center of the fried adhirasam ti squeeze out the excess oil from the adhirasam. Do not press too much otherwise the adhirasam will break. So gently do it. Repeat the above steps for the rest of mixture and fry all the adhirasams

  5. The Delicious Adhirasam is ready for Neivedhyam for Thirukarthigai/Karthigai deepam as well as for serving.

  1. Traditionally we use only jaggery. I have not tried with Palm jaggery or sugar
  2. The measure of jaggery is for the rice and not for rice flour. 1 Cup jaggery is for 1 cup Rice not for the Rice Flour
  3. If jaggery measure is more then the adhirasam will get split in the oil
  4. The consistency of the jaggery syrup is the main success criteria for this Adhirasam. The jaggery syrup should be “Soft Ball” Consistency. If you take a drop of syrup and add it to a bowl of water, then you should be able to roll into a ball but the ball should be soft and not hard and also it should not get dissolved in water. This soft ball consistency is the main step in getting softer Adhirasam
  5. The prepared Adhirasam dough (rice flour with jaggery) should be kept aside for at least a day. The sourness of the dough is the second success criteria for soft Adhirasam. If we deep fry the adhirasam just after the dough is prepared, then the adhirasam will be crispier and not soft
  6. I have tried to make adhirasam once with Store bought rice flour. Obviously the quality of adhirasam is more with homemade rice flour. We need freshly ground rice flour for adhirasam which has a little dampness in it. But if we plan to make with store bought rice flour then we can roast the flour till its warm and then use it
  7. The adhirasam dough after fermentation will be thick and not sticky. If the dough is very sticky, then we can add 1-2 teaspoon of rice flour and give a good mix. Then the dough will become like a chapati dough. If the dough is very crumbly in texture
  8. Always we need to try making only one adhirasam first to check if adhirasam is not splitting in hot oil. If the adhirasam splits in hot oil, do not panic. Add 1-2 teaspoon of rice flour in the dough and mix well and try making adhirasam patti and deep fry it 

Method for making rice flour:

  • Rinse the raw rice in water atleast couple of times. Then add fresh water to the raw rice to soak them well and leave the raw rice to get soaked for atleast an hour. After an hour, drain the water from rice and spread it in a clean white towel to get it dried.
  • It could take atleast 5 to 10 minutes to get dried. If you take the rice in your hand, you should feel damp in your palm or fingers. If you are going to prepare larger quantities then drying of rice takes more time. Also, if we are going  to grind the rice in a mixer, then we should grind it immediately after the rice got dried. Immediately grinding the dried rice in a mixer helps us to get more smooth rice flour without any lumps. If we leave the dried rice for a long time, then we would not get smooth flour in the mixer. But if we are planning to grind it in a rice mill, then it should not be a problem.
  • Grind the rice in the mixer to a nice powder. Normally we don’t get any lumps. But we should sieve it couple of time to get a smooth rice flour. If we get any lumps while we sieve, again add the lumps of rice flour to the mixer and grind it again to a smooth flour and again sieve it.
  • Repeat the sieve process again and again till we get a smooth and nice rice flour. Now our rice flour is ready

 

Method for making Adhirasam Dough:

  • Add jaggery in a pan with 1/2 cup of water and when it dissolves, strain the jaggery water to remove dirt and sand
  • Again boil the jaggery water and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it. It should not be hard as well. This is the right consistency. When you allow the syrup more than the stone consistency, then the adhirasam will become hard. If the syrup is taken before the stone consistency, then the adhirasam will break while frying. You should be very careful at this stage.
  • When you take the jaggery syrup from the bowl, you should be able to roll into a ball and also when you drop it it should make a sound while hitting the ground / plate. This is the right consistency of jaggery syrup. Now remove the jaggery from flame and add to the wet rice powder and mix it well along with cardamom powder.
  • Mix well, so that no lumps are formed till you get chappathi dough consistency. Now the adhirasam mixture is ready for preparation.. Keep this adhirasam mixture aside for at least one day. The next day, again knead the adhirasam dough and if you feel it is too sticky, you can add little rice flour or if the dough is too dry you can sprinkle little butter milk and knead it well.

Making of Adhirasam

  • Heat required oil in a heavy bottomed pan. Make a small ball of the adhirasam mixture and place it in a oil greased plastic paper. I have cut a zipper cover into 2 sheets. I have placed the small ball of adhirasam dough in the center of 1 zipper cover which is greased with oil. Cover that with another half of the zipper cover
  • Using a flat bottomed bowl or lid press the ball to make it flat. We need slightly thicker adhirasam so do not press too much.
  • Grease your fingers with oil and gently take out the pressed adhirasam from zipper cover and drop it in hot oil. Keep the flame in medium and allow the adhirasam to get fried in oil. We have to fry the adhirasams one by one only. If we add more adhirasam to the oil, the chances of breaking is too high.
  • When the adirasam gets cooked on the bottom side, it will automatically rises up in the oil. Gently using a spatula turn the adhirasam to the other side and allow it to cook for another minute. Then hold your spatula on your left hand and take out the adhirasam from oil. Using another flat spatula, gently press the center of the fried adhirasam ti squeeze out the excess oil from the adhirasam. Do not press too much otherwise the adhirasam will break. So gently do it. Repeat the above steps for the rest of mixture and fry all the adhirasams
  • The Delicious Adhirasam is ready for Neivedhyam for Thirukarthigai/Karthigai deepam as well as for serving.
Adhirasam
Adhirasam

 

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Onion Sambar / Vengaya Sambar

June 22, 2019, 5:29 pm
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Onion Sambar / Vengaya Sambar is one of the most popular sambar variety in Tamil Nadu. As it’s name suggests, the key ingredient of this sambar is Shallots (small onion). It’s made using the freshly ground sambar masala (arachuvitta masala).  The addition of shallots gives an excellent flavor and taste. It goes very well as a main course with hot rice, but it’s also a great accompaniment for Idli and dosa as well.  In restaurants it’s served as an accompaniment with Idli / dosas, especially for the sambar Idli, the idli’s are dunk with hot piping flavorful vengaya sambar. I make this for get together and also for serving to guests.   Spicy Potato curry goes very well with Vengaya Sambar. You  can also serve with any other vegetable curry / Kootu.

Sambar an Overivew

Sambar is a staple in South India, especially in Tamil Nadu. It’s a tamarind based gravy with spices and cooked  with Toordal.  Based on the preparation of spices, vegetable used, we can make many different variety of sambar. It’s almost an one of the identity for Tamil Nadu. We usually serve it as a main course, served with hot rice. It’s also used as an accompaniment to breakfast dishes like Idli, Dosa & Pongal

Different Types of Sambar

There are numerous variety of sambars available in India. Some of the Sambar that i am aware which are populare are given below
  1. Arachu Vitta Sambar – Here the Sambar is made using freshly made ground masala. This is considered as one of the authentic way to cook Sambar
  2. Sambar using Sambar Powder – This is a quick way to make Sambar using readily available Sambar Powder. This saves time and effort to make the Sambar
  3. Hotel Sambar – Restaurants always use some secret ingredients and ways of cooking to make it unique and special.
  4. Tiffen Sambar – The sambar that we make exclusively for serving it with Idli / Dosa.  Here we use Moong Dal instead of Toor Dal.
  5. Udupi Sambar – There are slight variations in making Sabar in Udupi area.

Recipe Card to make Vengaya Sambar

Vengaya Sambar | Small Onion Sambar

Vengaya Sambar is one of the very popular sambar variety in Tamil Nadu. Made with just pearl onion (chinna vengayam) and freshly made sambar masala, it's one of the most popular sambar in Tamil Nadu houses and restaurants. It's usually served with hot rice along with a dash of ghee. Learn how to make tamil nadu style popular vengaya sambar (onion Sambar) with step by step pictures and Videos.

  • ¼ kg Shallots / Baby Onions ((Chinna Vengayam))
  • ½ cup Toor Dal
  • 1 lemon size Tamarind
  • 1½ tsp Salt ((adjust to your taste))
  • 2 tbsp Coriander Leaves (chopped)

For Sambar Masala (to grind)

  • 8 nos Red Chili
  • 3 tsp Coriander seeds
  • 2 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ tsp Fenugreek seeds
  • 5 nos Shallots / Baby Onions
  • 2 tsp Oil
  • ¼ tsp Asafoetida (Asafetida / Hing)

For Seasoning

  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 sprig Curry Leaves
  • 1 pinch Asafoetida (Asafetida / Hing)

  1. Soak tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside.

  2. Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.

  3. In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dal, fenugreek seeds and coriander seeds and fry it until the dal becomes golden colour and take this aside for grinding. Take few baby onions and cocunut for grinding along with the fried ingredients in the above step. Grind all these ingredients to a paste 

  4. In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing  

  5. Add the peeled Onions and fry it for a minute and then add water to cook the onions. When they are half-cooked add the tamarind extract and salt. Let the mixture boil for about 5 minutes in the medium flame. 

  6. Add the mashed dal and stir well to avoid lumps. Now add the ground paste and allow it to cook in the medium flame.

  7. When the sambar starts to boil, add the coriander leaves.

  8. Now the onion sambar/ vengaya samabr is ready to serve.

Method with step by step pictures to make Vengaya Sambar :

  • Soak tamarind in water and extract the tamarind juice and keep it aside. Peel the onion skin and keep it aside.
  • Cook the dal in a pressure cooker till it is soft and mash it nicely and keep it aside.
  • In the pan, pour the oil and fry the asafoetida. Add the red chillies, channa dal, fenugreek and coriander seeds and fry it until the dal becomes golden colour and take this aside for grinding. Take few baby onions and cocunut for grinding along with the fried ingredients in the above step. Grind all these ingredients to a paste

 

  • In the pan pour the oil and add the mustard seeds and when it starts to sputter, add the curry leaves and a pinch of Hing  Add the peeled Onions and fry it for a minute and then add water to cook the onions. When they are half-cooked add the tamarind extract and salt. Let the mixture boil for about 5 minutes in the medium flame.

 

  • Add the mashed dal and stir well to avoid lumps. Now add the ground paste and allow it to cook in the medium flame.

 

  • When the sambar starts to boil, add the coriander leaves.
  • Now the onion sambar/ vengaya samabr is ready to serve.

The post Onion Sambar / Vengaya Sambar appeared first on Subbus Kitchen.

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Drumstick Leaves Adai | Murungai Keerai Adai

June 25, 2019, 7:33 pm
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Adai is a healthy, protein rich breakfast dish made using mixed dals and rice. It’s is slightly thicker and heavier than dosa. Adai with Aviyal is a great combo served in most of the restaurants and even in homes. Adai can be made using different variations which i have highlighted below. In Drumstick Leaves Adai (Murungai Keerai Adai), we also add drumstick leaves to the Adai batter. Addition of drumstick leaves enhances the flavor and taste of the Adai.  Not just that, but it’s even more healthier (high iron content) than the conventional adai. Drumstick Leaves Adai is very simple and easy to prepare.

Why Drumstick Leaves in the Adai? (Murungai Keerai Adai)

Indeed, adding Murungai Keerai (drumstick leaves) in the adai batter will improve the flavor and taste of the Adai. But more than that it’s very healthier green and brings lot of health benefits. Murungai Keerai (Drumstick Leaves) are an excellent source of protein that can be rarely found in any other herbs and green leafy vegetables. Furthermore, the drumstick leaves are rich in Vitamin A, B-Complex and many more minerals. Considering the health benefits of murungai keerai over the other greens, we should include murungai keerai in our routine diet. Click on this link for more recipes made using Drumstick Leaves 

That’s right! Adai is different from Dosa !

  1. Unlike Dosa, we use mixed dals, chili (green and red) along with rice to make the Adai.
  2. We don’t need to ferment the batter. As soon as the batter is ready, we can start making Adai
  3. The batter is slightly thicker than Dosa.
  4. It’s heavier and filling.

Different variations of making Adai

Adai can be made in different variations by choosing different dals, spices and replacing rice

  1. Traditional Adai a protein rich breakfast with Aviyal
  2. Make it Spicy using Pepper and and make Pepper Adai (Milagu Adai). We make it for Thirukarthigai
  3. Replace the rice with Millet to make Millet Adai – even better and healthier
  4. Ofcourse, we can make Oats Adai similar to Millets Adai with more vegetables
  5. Diabetic friendly Adai  made using Broken Wheat

What are the accompaniments  for Adai?

In addition to drumstick leaves, usually we also top it up with onions. Enjoy the Adai with choice of your accompaniment

  • Aviyal is the best combo for the Adai. Adai Aviyal is one of the famous combo in most of the restaurants
  • Many prefer to consume adai with Jaggery or Honey
  • Needless to say, it goes very well with Milagai Podi, Chutney and Sambar too
Murungai Keerai Adai | Drumstick Leaves Adai
Murungai Keerai Adai

Recipe Card for Murungai Keerai Adai:

Drumstick Leaves Adai | Murungai Keerai Adai

Murungai Keerai Adai | Drumstick Leaves Adai, a very healthy and traditional breakfast which can be served with Aviyal or jaggery or Coconut Chutney. The iron rich drumstick leaves are so healthy and this adai is one way to incorporate this nutrition rich greens in our daily diet.

  • 1 Cup Raw Rice (1 Cup – 250ml)
  • 1 Cup Idli Rice / Parboiled Rice
  • ½ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ Cup Urad Dal
  • ¼ Cup Toor Dal
  • 5 Red Chili
  • 2 Green Chili
  • 1 Cup Drumstick Leaves
  • 1.5 tsp Salt (Adjust As Needed)
  • a Pinch Asafoetida (Asafetida / Hing)
  • 1 Onion (Medium Size, Finely Chopped)
  • 3 tbsp Grated Coconut
  • ¼ Cup Sesame Oil

  1. Wash the raw rice and parboiled rice thoroughly and take in a bowl

  2. Add the dals along with chilies and soak in water for about 2.5 hours

  3. After 2.5 hours, drain water and take the rice and dals along with the chiles in a mixer jar and grind it to a coarse batter. The batter should be coarse and not smooth.

  4. Take the batter in a mixing bowl. Add salt and hing and stir well

  5. Add onion, coconut and drumstick leaves and give a good stir. Drumstick Leaves Adai Batter is now ready!

  6. Heat a tawa, When the tawa is hot, pour 1 ladle of adai batter and spread it nicely. The adai should always be little thick than the dosa.

  7. Add a teaspoon of Sesame oil around the adai. Make a small hole in the center and add little more oil. Since the adai is little thick and also has dals, it will take more time to cook.

  8. Keep the flame low and cook in low flame. Then flip the adai and cook on the other side till the adai is light golden color and crispy.

  9. Repeat the step and cook the rest of the adai.

  10. Relish the crispy and delicious Murungai Keerai (Drumstick Leaves) Adai with Aviyal or Jaggery or Coconut chutney.

  1. Adjust the red and green chili according to your spice needs 
  2. The batter should be little coarse than dosa batter then only the adai will be crispy
  3. We can wash and chop the drumstick leaves and add it to batter. In this recipe i didn’t chop it. 
  4. If you don’t like the raw smell of the green/onion, then you can  sauté the onions and drumstick leaves and then add it to batter. This will also help in quicker cooking
  5. First pour a ladle of batter and spread it and if spreading is not easy, then adjust by adding little water to the batter
  6. Always cook the adai in low flame till golden and crispy

Method for making Drumstick Leaves Adai with Step by Step Pictures:

  • Wash the raw rice and parboiled rice thoroughly and take in a bowl. Add the dals along with chilies and soak in water for about 2.5 hours

  • After 2.5 hours, drain water and take the rice and dals along with the chiles in a mixer jar and grind it to a coarse batter. The batter should be coarse and not smooth. Take the batter in a mixing bowl. Add salt and hing and stir well

  • Add onion, coconut and drumstick leaves and give a good stir. Drumstick Leaves Adai Batter is now ready!

  • Heat a tawa, When the tawa is hot, pour 1 ladle of adai batter and spread it nicely. The adai should always be little thick than the dosa. Add a teaspoon of Sesame oil around the adai. Make a small hole in the center and add little more oil. Since the adai is little thick and also has dals, it will take more time to cook. Keep the flame low and cook in low flame. Then flip the adai and cook on the other side till the adai is light golden color and crispy. Repeat the step and cook the rest of the adai.

  • Relish the crispy and delicious Murungai Keerai (Drumstick Leaves) Adai with Aviyal or Jaggery or Coconut chutney.
Murungai Keerai Adai (Drumstick Leaves Adai)
Murungai Keerai Adai (Drumstick Leaves Adai)

The post Drumstick Leaves Adai | Murungai Keerai Adai appeared first on Subbus Kitchen.

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Mysore Bonda (Maida Bonda)

June 26, 2019, 5:04 pm
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Mysore Bonda (Maida Bonda) is a traditional and delicious evening snack served in most of the restaurants in Tamil Nadu / Karnataka.  Usually Bondas are made using vegetable like potatoes, but mysore bonda is very light and made just using the flour.  This tasty bonda can be served along with Coffee or we can also serve with Idly/dosa etc.  Coconut chutney is one of the best accompaniment for mysore bonda.

Mysore Bonda (Maida Bonda) is a fried dumplings made with maida (all purpose flour), rice flour, curd and spices. They are crispy outside and fluffy inside.A very easy to make  and a tasty snack.

Mysore Bonda is often confused with Urad dal Bonda. In Tamil Nadu, we commonly make Bonda using Urad Dal instead of all purpose flour. But Mysore bonda will always be made using all purpose flour.

SEE ALSO : 
  1. Ulundhu Bonda (Urad dal Bonda) 
  2. Aloo Bonda
  3. Rava Bonda (Sooji Bonda)

Recipe Card

Mysore Bonda (Maida Bonda)

Mysore Bonda (Maida Bonda) is a crispy and tasty snacks perfect with tea/coffee.

  • ¾ Cup Maida ((All Purpose Flour))
  • ¼ Cup Rice Flour
  • ½ Cup Curd (Plain Yogurt) (* Curd should be little sour)
  • 1 tbsp Green Chili (Finely chopped)
  • 1 tsp Ginger (Finely Chopped)
  • 1 tsp Cumin Seeds
  • ½ tsp Baking Soda
  • 1 tsp Curry leaves (Finely Chopped)
  • ¼ Cup Coriander Leaves (Finely Chopped)
  • Salt (As Needed)
  • Oil (for Deep Frying)

  1. Mix the flours along with salt, soda salt and curd and leave it for 30 mins

  2. After half an hour, we should beat the battter well atleast for 5-10 minutes so that the batter is nicely aerated. Add chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well. 

  3. Heat the oil in the pan and test if the oil is ready for frying the bondas. Take small balls of dough and gently drop it in the oil 

  4. Fry the bondas till it becomes crisp in medium flame on both the sides

  5. Remove the fried bondas and place it in a plate having a tissue paper to drain the excess oil 

  6. The delicious Maida bonda is ready to serve

  1. Baking soda is optional but it helps to get fluffy bonda. The inner portion of the bonda will be hollow and soft
  2. We can add onions if we like. 
  3. Deep fry in low to medium flame to get crispy and golden Bonda

Method with step by step pictures for making Mysore Bonda :

  • Mix the flours along with salt, soda salt and curd and leave it for 30 mins
  • After half an hour, we should beat the battter well atleast for 5-10 minutes so that the batter is nicely aerated. Add chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well.
  • Heat the oil in the pan and test if the oil is ready for frying the bondas. Take small balls of dough and gently drop it in the oil
  • Fry the bondas till it becomes crisp in medium flame on both the sides
  • Remove the fried bondas and place it in a plate having a tissue paper to drain the excess oil
  • The delicious Maida bonda is ready to serve
Tips:
  • We can also add chopped onions to the dough.

The post Mysore Bonda (Maida Bonda) appeared first on Subbus Kitchen.

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