MAIDA HALWA

 This is an innovative idea, halwa using maida. For Regular halwa, corn flour is used. I tried all purpose flour.

Ingredients:-

All purpose flour / Maida- 1 cup

Sugar - 2 cups                                                  

Water - 4 cups

Lemon juice - 2 tsp nos.

Saffron Strings - 7 to 10

Ghee - 1/2 cup + 2 tbsp

Chopped Cashews - 10 nos.

Sliced Almonds - 10 nos.

Cardamom powder - 1/4 tsp

Nutmeg Powder -1/4 tsp

METHOD:-

Dissolve the maida flour in 1 and 1/2 cups of water.

Soak the saffron strings in 2 tsp of water and keep it aside.

Heat a thick bottomed Kadai, or non-stick pan with the remaining 2 and 1/2 cups of water and add sugar. It nearly takes 10 to 15 minutes to get 1 string consistency. Click here for sugar syrup stages. Add 2 tsp of lemon juice. The reason for adding lemon juice is, to avoid crystallization.

Once the one string consistency is obtained, reduce the flame to sim to medium flame.

Now, add the maida flour mixture, soaked saffron strings and stir continuously. The mixture gets mixed with the sugar syrup, now add 2 tbsp of ghee and continue stirring. The ghee gets absorbed by the mixture.

Again add 2 tbsp of ghee and continue stirring. Repeat the process till all the ghee is added.

{Note:- Ghee should be added in portions only}.

In a separate pan, heat 2 tbsp of ghee, and cashews, almonds. Mix this with Halwa. Add cardamom powder and nutmeg powder to it.

The correct stage to switch off the stove, is, dip a finger in water and tap the finger on halwa.

If there is no sticking of flour on finger means, halwa is cooked.
Transfer the contents to a greased tray. Once it arrives to room temperature, cut into desired shapes.

Note :-

1 cup = 200 gm. Use the same cup for measuring all the ingredients.

1 tsp =  1 teaspoon = 5 gm

1 tbsp = 1 tablespoon = 15 gms

INSTANT VEN PONGAL…, Using leftover rice

During Pongal, we cook  raw rice. I prepared this tiffin recipe,  during Pongal using leftover rice. 

This Venpongal tastes better also with boiled rice too. Click here for traditional Venpongal.

INGREDIENTS:-

Cooked Rice - 500 gms

Moong dal - 50 gms (1/4 cup)

Turmeric powder - a pinch

Oil - 2 tsp

For Seasoning:-

Ghee - 2 tsp

Cashwes - 10 nos

Roasted Groundnut - 2 tbsp

Grated ginger - 1 tsp

Black pepper corns - 1/2 tsp

Cumin Seeds - 1/2 tsp

Asafoetida -  a pinch

Chopped Curry leaves - 2 tsp

METHOD:

Wash and soak the moong dal for 30 min.

Heat oil in a pan, and add moong dal. Fry till a nice aroma arises. Add 2 cups of water and cook moong dal and turmeric powder.  Once the moong dal cooks completely, add the cooked rice and smash well. Cover the pan with lid. Let it cook for 3 minutes.

In a separate sauce pan, heat ghee and add pepper corns. Allow it to spluttter. Add cumin seeds, cashews, groundnuts, grated ginger, curry leaves, asafoetida. Add this seasoning to the cooked rice and moong dal mixture.

Instant venpongal is ready.

Note:-

If more spice required, pepper corn powder can be added.

Perfect filter coffee decotion....

Cooking Tips

How to prepare perfect filter Coffee Decotion…


INGREDIENTS:-

Filter Coffee Powder - 5 tbsp (or till the half of the filter)

Sugar - 2 tsp

Water for making decotion.


METHOD:-

Heat a small pan and add sugar and keep it in high flame. The sugar gets caramelised and it turns to golden brown colour.

Heat a sauce pan and Boil the water in rolling condition.

Fill the filter with coffee powder, and press it evenly.

Fill the caramelised sugar above the coffee powder. Add the boiling water till the top edge.

After sometime, we get the First coffee decotion. Let it be in the collecting cup.

Now again boil some water and add to the filter, till the level of the coffee powder, and prepare decotion.

The decotion will be more darker and nice aroma arises.

RAVA DOSA

Rava Dosai:-

Rava Dosa, doesn't require soaking and grinding. We just mix the flours and prepare dosas.

I tried various versions of rava dosa. But this version is crispy, same as that of a hotel rava dosa.






INGREDIENTS:-

Rava - 1 cup

Rice Flour/ Arisi maavu - 1/2 cup

Maida/ All purpose flour - 1/4 cup

Besan flour/ Kadalai maavu - 2 tbsp (30 gms)


Cumin seeds - 1 tsp

Black pepper corns - 1 tsp

Grated Ginger - 1 tsp

Finely chopped Green chilly - 1/2 tsp (or 1 tsp)

Finely chopped curry leaves, coriander leaves - 3 tbsp each

Salt to taste


Water to prepare the batter

Curd / Yogurt - 2 tbsp

Oil for making dosas


METHOD:-

In a bowl, mix all the ingredients except curd ,water and oil. Add curd and water, prepare the batter. The batter should be in buttermilk consistency, (there should not be any lumps).

Set aside the batter for 10 mins.

After 10 minutes, the batter will become thicker, (because the flours and rava present in the batter will absorb the water content). Add required water and prepare the batter in buttermilk consistency.

Heat a flat dosa tava, the tawa should be hot, while pouring the batter, the ssshh sound need to come, pour the batter from the sides to the centre. Add 1 tsp of oil.




Wait till the dosa leaves the sides of the tava. Flip it and cook for 30 seconds in medium flame.





Remove the dosa. Repeat the process. Set the flame in high , pour the batter from the sides and prepare rava dosas.


Crispy Rava dosas are ready.

Idly Manchurian ( Using leftover Idlies)

Idly Manchurian,  (without any sauce), a different version of leftover idlies.

INGREDIENTS:-

Leftover idlies - 6 ( a day old idlies, stored in refrigerator)

Finely chopped onions - 1/4 cup (or 50 gms)

Chopped Tomato - 1/4 cup

Chopped capsicum  - 1/4 cup

Garlic  chopped - 3 cloves

Slit Green chilly - 1

Red chilly powder - 1/4 tsp (as per taste)

Garam masala - 1/4 tsp

For Seasoning:-

Oil - 5 tsp

Mustard seeds - 1/4 tsp

Cumin seeds - 1/4 tsp

Fennel seeds - 1/4 tsp

Asafoetida - as required

Curry leaves - 1 leaflet

Coriander leaves chopped - 3 tsp

METHOD:-

Cut the idlis in cubes. Heat a tawa, roast the idly pieces using 2 tsp oil. Set aside the roasted idly pieces.

In a Kadai, Add the remaining oil, and add mustard seeds. Let it splutter. Add cumin seeds, fennel seeds, asafoetida, green chilly, curry leaves and mix well.

Add chopped onions. Once the onions turn golden brown colour, add the capsicum and tomato and saute for a minute. 

Add red chilly powder, salt, garam masala and  saute for  minute. Add the roasted idlies and toss. Don't use spatula or karandi. Just toss the kadai, so that the idly pieces gets coated with masala. Let it be in sim mode for 10 mins. Toss in between.

Aromatic IDLY MANCHURIAN is ready.

Note:-

Instead of Red chilly powder, we can use Rasam powder , or black pepper powder also.

PEAS WHITE GRAVY

PEAS WHITE GRAVY

Peas White Gravy, is a cook and serve type gravy.  This gravy remains white, as it does not contain tomato and red chilly powder.

INGREDIENTS:-
Peas - 150 gms (soak overnight)
Curd  - 3 tbsp

For Grinding:-

White Onion - 2 (normal size)
Garlic - 5 cloves
Ginger - Garlic paste - 1/2 tsp
Green chilly - 1
Cashews - 10
Cascasa / Poppy seeds - 1 tsp
Cardamom seeds - 1/4 tsp
Amchur powder - 1 and 1/2 tsp
Salt - as required

For Seasoning :-

Oil - 2 tsp
Unsalted butter or ghee - 2 tsp
Bay leaf - 1
Cloves - 4 nos.
Cinnamon - 1 inch
Cardamom - 1

METHOD:-
Grind all the ingredients given under for grinding to a fine paste. Add water and make a paste.

Heat a oil and ghee in a pressure cooker, add bay leaf, cloves, cinnamon, cardamom and saute till nice aroma arises.

Add soaked peas, saute for 2 mins. Add the paste, salt mix well. Add required water, as the gravy becomes thick.

 Cover with the lid. Let it cook for 2 whistles in high. Switch off the flame.

When the pressure releases completely, add curd and mix well.

Peas White gravy is ready. Garnish with spring onion.

KADAI PANEER GRAVY

This recipe is done using a Special Masala, made using Indian spices which is freshly prepared and cooked in onion tomato gravy. The dish is very flavorful and delicious and tastes much different from other Paneer gravy dishes.

INGREDIENTS:
Paneer - 200 g
Onion - 2
Tomato - 3
Capsicum - 1/2
Ginger garlic - 1 tsp (crushed)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cashew  - 6
Kasuri methi/Dried fenugreek leaves - 1 tsp
Thickened milk/Milk cream - 1 tsp
Oil - 2 tsp
Ghee - 1 tsp


For Kadai Masala
Coriander Seeds - 3 tsp
Red chilly - 2
Pepper corn - 4
Cumin seed - 1/2 tsp
Cinnamon - 1
Cloves - 1
Cardamom - 1
Bay leaf - 1

METHOD:
1. Dry roast all the ingredients given under Kadai Masala until nice aroma comes out. Grind to powder after it cools down and keep aside.

Tomato puree

Kadai Masala

 2. In a mixer, add the tomatoes and cashew and make a paste and keep aside.
3. In a Kadai, add oil and saute the chopped onion until it gets well cooked. Add crushed ginger garlic and cook until raw smell goes off.
4. Add the pureed tomato, stir in intervals until it is well cooked. Close with a lid for  few minutes.

5. Add the prepared masala powder, mix well, and chopped caspicum, required salt and close the lid for a while.
6. When the gravy thickens a bit, add chopped Paneer cubes and stir well. 
7. Add red chilly powder and ghee and mix well for few minutes.
8. Taste for salt and spice, add if needed.
9. Finally add kasuri methi, thickened milk/milk cream and mix well. 

10. Tasty and aromatic Kadai Panner gravy is ready.

 

MANGO GINGER CHUTNEY/ THOGAIYAL

Mango Ginger called Maa Inji in Tamil, has various health benefits. It is known for its exotic smell like raw mango and sharpness like ginger. It helps to prevent skin diseases, controls bad breath, good appetizer etc., It goes well with Hot rice & ghee, curd rice, idli, dosa, chappathi and poori. 

INGREDIENTS:
Mango ginger - 1/4 cup (chopped)
Urad dhal  - 2 tsp
Red chilly - 2
Tamarind - small gooseberry size
Coconut - 1/4 cup or 6 to 7 small pieces
Jaggery - 1/2 tsp
Lemon juice - 1 tsp
Oil - 2 tsp
Salt

For Seasoning
Mustard - 1/4 tsp
Cumin - 1/4 tsp
Asafoetida - 1/4 tsp
Curry leaves - a leaflet

METHOD:
 1. In a tawa, heat a teaspoon of oil, add urad dhal and red chillies, roast until urad dhal turns golden brown.
2. Peel the skin of Mango ginger, wash well and chop into round pieces and saute for a while along with urad dhal and red chillies.
3. Add coconut pieces and tamarind, stir well for a minute and switch off the flame.
4. In a mixer, add the above along with jaggery and needed salt and grind to a little coarse consistency.

5. Taste for salt and spice. Add if necessary.
6. Transfer the contents of the mixer to a bowl, add lemon juice and mix well.
7. Heat oil in tawa, add mustard and cumin after it splutters, add asafoetida and curry leaves, mix well and pour over the chutney.
8. Tasty Mango ginger chutney/thogaiyal is ready.

Note:

• For serving with tiffin items, add little water and bring to chutney consistency.
• If more spicy taste is preferred, increase the quantity of red chilly.

 

VEGETABLE KOLHAPURI SABJI

A Maharastrian recipe, done using a special masala powder with coconut based gravy. This mixed vegetable dish popular in Kolhapur, Maharastra is spicy with nice aroma. It goes well with bread, chappathi and roti. It tastes well along with dosa also.

INGREDIENTS:
Peas - 1/2 cup
Carrot - 2
Beans - 10
Capsicum - 1/2
Tomato - 2
Onion - 2
Ginger garlic - 1 tsp (crushed)
Fennel - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder
Coconut - 1/4 cup 
Coriander leaves - 1/2 handful
Milk - 1/4 cup
Salt
Oil - 2 tsp

For Masala Powder:
Coriander seed - 3 tsp
Red chilly - 2
Pepper corn - 4
Cumin - 1/2 tsp
Fenugreek - 5
Sesame seed - 1/2 tsp
Poppy seed - 1/2 tsp
Cloves - 2
Cinnamon - 1
Mace/Jathipathri - 3 strand
Bay leaf - 1 (small)
Cardamom - 1
  
METHOD: 
1.  Dry roast all the ingredients given under Masala powder in low flame until nice aroma comes out. Allow to cool and grind to fine powder.

Masala powder

2. In a pressure cooker, add peas chopped beans and carrot, little salt and cook up to 2 whistles on high flame and drain the water.
3. Grind coconut to paste by adding little water.
4. In a tawa, heat oil, add fennel seeds saute for a while, add chopped onion and cook well until it turns transparent.
5. Add crushed ginger garlic, stir well, add finely chopped tomatoes and cook until tomatoes turn juicy.
6. Add chopped capsicum and saute for 2 minutes.
7. Add the prepared masala powder, red chilly powder, turmeric powder and mix well.

8. Add the cooked vegetables and required salt and mix for a while. 
9. Add coconut paste, milk, needed water and cook for 4 to 5 minutes.
10. Finally, add chopped coriander leaves. Mix well. Taste for salt and spice. Add more if needed.
11. Tasty and aromatic Vegetable Kolhapuri is ready to be served.

Note:

• Vegetables of desired choice can be used.
• Coconut can be grinded along with the masala powder, if the masala powder need not be stored.
• For more spice, another red chilly can be added along with masala. 

CLUSTER BEANS/KOTHAVARANGAI PARUPPU USLI

CLUSTER BEANS PARUPPU USLI

Cluster beans (Kothavarangai, in tamil) are rich in Vitamins A, B and K, and. minerals like calcium, iron, folate and potassium. The folic acid in these beans helps to prevent birth defects in foetus and the Vitamin K promotes foetal development. The high nutritional content helps pregnant women make up for their nutritional deficiencies.

It tastes is slightly bitter, but a great source of fibre, protein and other nutrients. It also contains calcium and phosphorous, both of which help to strengthen the bones.

It lowers the bad cholesterol, thereby reducing risk of heart attack.

It increases the haemoglobin production.


I prepared this Cluster beans paruppu usli using the method BEANS PARUPPU USLI. 

Just alter the main ingredient, Cluster beans instead of Beans.