Kaju Katli

Kaju katli took important place in DIWALI..And in my home without this i cant imagin diwali because my family just love this.Every year we use to buy katlis from shop..This time my 7th sense :-) asked me why cant you make kaju's by yourself in home..Immediatly i refered lots of blogs and websites and start making Katlis..It didnt expect because it really came out well...:-D..Below i posted recipes how you will also try and give me your feedback...:-)

Ingredients:

Cashew nut- 1 cup
Sugar- 1/2 cup
Water- 1/2 cup
Ghee- 2 tsp

Preparation:(12-13 pieces)

1. Boil the water and add 1/2 cup of sugar.Heat till the sugar gets dissolved stirring in between.After you
    get one thread consistency leave it.Because now sugar syrup is ready.

2. Before this one important step is there.That is Powder the cashewnut in mixer..Note the cashew should
    be pat dry it should not contain moisture.

3. Now add this Cashew Powder to sugar syrup and start stirring in a low flame.

4. Once it reduced into half a portion remove from plate.

5. Grease your hands with ghee and make it as a soft dough.

6. Once u make it as a dough transfer it into a greased plate and roll it using rolling pin.

7. Now cut according to your desired shape.Hmmm yummy Kaju Katlis is ready now...:-)

Kezhvaragu Murungai Adai/Ragi Adai

This dish is traditionally prepared in my home.From my childhood onwards i have seen my mom making this every sunday..Since ragi contains rich in calcium and drumstick leaves is high in protiens and vitamins.Its good for all age group peoples.And its very good for People who is in Diet..

Ingredients:

Ragi flour-1 cup
onion-2
Green chilli-2
Red chilli powder-3/4 sp
Fennel seed-1/4 sp
Drumstick leaves-1 handfull
Musturd seed-1/2 sp
Urad Dal-1/2 sp
salt
oil

Preparation:

1. Add a tsp of oil in a kadai and add musturd seed and urud dal.After it burst it out add onion and green chilli and drumstick leaves..

2.Saute untill onion turn into goldern brown color.

3.In the mean time take a cup of ragi flour and add red chilli powder,fennel seed and salt and mix it well.

4.Now add the saute onion and green chilli mixture to the flour.

5.Then gently make a dough by adding little hot water.

6.Note dough should not be watery.If it is watery add some ragi flour.

7.Now heat tawa with oil.In the mean time make a handful of prepared dough,place of the banana leaf and start patting the dough to form a round shape.

8.Transfer that into the heated tawa and drizzle a drops of oil on the side of adai.After a few sec filp the adai into otherside and again drizzle somemore drops of oil.Cook again for few mins.

9. Later remove from tawa and serve hot.

Instant Bonda

Usually for bonda we have to soak a urad dal  for an hour then we have to grind it..It takes a long process.
Hereafter dont worry if any guest came.Because we can make bonda using idly batter itself..
And your guest will surely enjoy this..Try it in your home..

Instant Bonda

Ingredients:

Idly batter- 1 cup
Besan flour- 3 tsp
Corn flour- 1 tsp
Onion-2 small
Green chilly-1
Red chilly Powder-1 sp
Jeera Powder-1/2 sp(optional)
Coriander Leaf
Curry leaf
oil
Salt

Preparation:

1.Mix idly batter,besan flour and corn flour.Dont add water otherwise it will be watery..

2.Then add finely chop onion,green chilly,red chilly powder,jeera powder,salt.

3.Finely add coriander leaf and curry leaf.Now batter is ready for bonda.

4.Now heat a kadai with oil..After oil get heated take a small portion of batter and put it in kadai gently.

5.Fry it in low flame.After it turn into golden brown color take from oil.

6.Server hot with tomato sauce. 

Kesari

Kesari is south indians traditional sweet..For every occation this will surely take place.So today we will learn how to prepare kesari in very simple way..

Ingredients:

Rava- 100g
Sugar- 75g
Cashew nut- 5
Kesari powder- a pinch
Ghee- 5 tsp
Elachi powder- 1 tsp

Preparation:

1. Fry rava in a empty pan and keep it aside..Note it should not over fry..Fry it in low flame.

2. The add 2 glass of water..After it start to boil add the sugar..

3. After sugar dissolved in water add rava and stir continously.

4. Now add kesari powder and fried cashewnut(fry it in ghee),elachi powder,dry graph..

5. At last add a remaining ghee in kesari and serve hot..

Kathirikai/brinjal Chutney

Brinjal chutney well go with Idly and dosa..I love idly and kathirikai chutney combination..Recipe is below try it and tell me your feedback..

Ingredients:

Brinajal - 1/4 k
Onion- 2
Tomato- 2
Green chilli- 3
Mustard seed-1
Sambar powder-1 tsp(For sambar powder click here Sambar Powder)
Red chilli-1
Curry leaves

Preparation:

1. Take a pressure cooker and add a tsp of oil.

2. Now add the onion,green chilli and saute it well.

3. Add tomato and  brinjal and saute well for 5 mins.

4. Now add two glass of water and add sambar powder and salt.

5 Leave for 3 mins then pressure cook it..(upto 5 to 6 vessels).

6. Later for seasoning add oil and add mustard seed,red chilli and curry leaf.Add it to pressure cooker.

7.Now kathirikai chutney is ready..Server it with Idly and Dosa..

Mint Chutney

Ingredients:

Mint leaves(pudina) - 1 bunch
Green chillies - 2
Ginger - 1/4 inch piece
Salt - for taste

Preparation:

Clean and wash the mint leaves. Grind mint leaves, green chillies, ginger and salt together to make the mint chutney. 

You can store this for upto ten days in the refrigerator and use them. 

Sweet Chutney

Ingredients:

Dates - 10
Tamarind paste - 1/2 cup
Jaggery - 1 tblsp
Cumin seeds - 1 tsp
Salt - a pinch
Asafoetida - a pinch

Preparation:

Soak the dates in warm water for one hour. 

Grind the dates, tamarind paste and jaggery together in the mixie until smooth. 

Take a pan and add just a spoon of oil and crackle cumin seeds. Add the ground paste and a little water and cook this on medium flame for a while. Add a pinch of salt and asafoetida and mix well. Switch off once the chutney is slightly thick and sticky. 

Transfer to a bowl and refrigerate. 

Simple Bhel Puri-Chaat Item

Bhelpuri is a savoury Indian snack, and is also a type of chaat.And  is often identified with the streets of mumbai.. It is made out of puffed rice.For Saraswathi pooja lots of Puffed rice came from my dad's office and my college after pooja..I was thinked what to do with that then only Bhel puri came in my mind..Immediatly i implemented that and make it as a snack for today.. 

Ingredients:

Puffed Rice- 1 cup
Onion- 1
Carrot-1
Sweet Chutney-2 tsp(For sweet chutney click here Sweet Chutney
Mint Chutney-1 tsp(For Mint Chutney Click here Mint Chutney
Sev-1/2 cup
Ground nut-3 tsp
Lemon juice-1 1/2 tsp
Chaat masala-2 tsp
Chilli powder-11/2 tsp
coriander leaf
Salt

Preparation:

1.Chop onion finely and grate the carrot.

2.Take a bowl and add the puffed rice,onion and grated carrot.

3.Then add sev,ground nut,sev and mix it well.

4.Now add chaat masala and chilli powder and salt.

5.Mix everything and add the lemon juice,Sweet and Mint Chutney and coriander leaf.

6.Now Bhel puri is ready..Enjoy eating..:-)

Masala Puri-Chaat Item

Masala Puri is mumbai streets popular chaat and my favourite too..Simply we can make masala puri in our house itself in very hygienic..Today my family enjoyed eating this..You can server it as a snack or an appetizer or an meal itself..So today we will learn how to make masala puri..

Ingredients:

White pea - 3/4 cup
Puries
Onion-2
Tomato-1
Green chilli-2
Ginger- small
Garlic-4
Turmeric Powder-1/2 tsp
Chilli Powder -2 tsp
Jeera powder-1/2 tsp
Coriander powder- 2 tsp
Cumin seed - 1tsp
 Salt

oil

Preparation:

1.Soak the white peas for 5 to 6 hrs and pressure cook with turmeric powder,chilli powder,salt and crushed
   garlic.

2.Grind half a portion and kept remaining pea aside.

3.Then add oil in a kadai and saute onion,green chilli,garlic,ginger,and tomato.Cool it and grind it well.

4.Now add a tsp of oil in a pan and add the cumin seed and add white pea paste and saute it well.

5.Now add all the spice powders and add the onion tomato paste and allow it to saute it well.

6.Later add the remaining pea with little water and add salt.Now keep it in a low flame for 10 mins.Now
   ragda is ready..garnish with coriander leaves.

Serving Method:

1. Crush poories in a plate and pour some ragda in a plate.

2.Then sprinkle some onion and coriander leaf and carrot.

3.If you need you can also sprinkle some chaat masala also..i used here..

4.Now masala puri is ready to server...Enjoy eating..:)

Macaroni/Pasta

I think macaroni is Kids favourite..Because whenever my kutti cousins(one is 7 yrs old and another is 5 yrs old)came my home they both asked me to prepare macaroni for them..And its a easiest job for all mom also because we can make it within 10 mins..

Ingredients:

Macaroni/Pasta- 100g
Onion-2
Tomato-1
Green Chilly-2 small
Soya sauce-2 tsp
Tomato sauce-2 tsp
Chilli sauce-1 tsp(optional)
pepper-1 tsp
salt
oil

Preparation:

1. Add oil in a kadai and saute finely chopped onion,green chilly and tomato.

2. Then add boiled macroni.(Boil macaroni with 5 glass of water with 1 tsp of oil and salt.After boiled
    wash it with cold water to avoid macaroni to boil further)

3. Now add all the sauces and pepper and check for salt.

4. Atlast garnish with coriander leaves and serve hot with tomato sauce..

Vadai Mor kulambu

Mor kulambu is my favourite one.Whenever my mom prepared this i am the one who sit for the lunch first.
Actually today i didnt prepare this my mom only prepared this..I just learned this from her..So you people ready to learn from me..:-)

Ingredients:

Curd (It should be little sour) - 1 cup
Onion- 1
Tomato - 1
Red chilli-6 small
Turmeric powder1 a pinch
Mustard seed- 1tsp
Asafoetida- a pinch
Curry leaves
oil
salt

For graind:

Toor dal- 1tsp
Bengal gram- 1 tsp
Rice- 2 tsp
coriander seed- 2 tsp
jeera-1/4 tsp
green chilli- 7 small
ginger - small
grated coconut- 2 tsp

Preparation:

1. Take a kadai add oil,mustard seed wait till it split it out.Then add asafoetida,red chilli and curry leaves.

2. Now add onion,tomato and saute well.

3. Now graind all those ingredients which i mentioned above and add it in kadai after onion turned
    into brown color.(Note: Soak Toor dal,Bengal gram and Rice for 30 mins)

4. If grained paste is less no problem you can add water.After added a water add the salt and
    turmeric  powder.

5. Now keep the flame low .Let it boil for 10 mins.

6. Then add buttermilk and check for salt.Because we added sour butter milk.

7. Let it boil for 5 mins.

8. Switch off  and garnish with corriender.

9. I added urad dal vadai in mor kulambu..For vadai recipe click here Urad Dal Vadai.

10. Now mor kulambu is ready.Serve along with rice..:)

Kondai kadalai-Chick pea-Kala channa Rasam

Usually we keep rasam..But this is some what different..Ya we added kondai kadalai here..Really it sounds great..Try it in your home and tell me a feedback friends..

Ingredients:

Chick pea/kala channa/kondai kadalai(black)-100 g
Onion-1
Tomato-1
Tamarind- small lemon size
Turmeric powder- a pinch
Red chilli-5
Garlic- 3 cloves
Asafoetida- a pinch
Mustard seed-1 tsp

Curry leaves

salt
oil

Preparation:

1. Boil and keep the kondai kadalai seperatly.(Pressure cook it for 12 vessels)

2. Then take a kadai and add 2 tsp of oil and add musturd seed after it spilt out add Asafoetida,Red chilli.

3. Add onion and tomato and saute well..

4. Now we can add tamarind extract and turmeric powder let it boil for 5 mins..

5. Later add the Boiled kondai kadalai with that water and check for salt..

6. Add the minced Garlic and curry leaves and coriander leaves..

7. Now kondai kadalai rasam is ready..

Potato Poriyal

Potato poriyal well go with curd rice and sambar rice..We can also stuff this in roti and make it as potato roti roll..We will learn this today..

Ingredients:

Potato - 1/4 k
onion-2
tomato- 1 small
Garlic- 10 cloves
mustard seed
urad dal
Curry leaves
salt
oil

Spicy powders:

Chilli powder - 1 tsp
Turmeric powder-a pinch
Garam masala powder -1/4 tsp
Coriander Powder - 1/2 tsp

Preparation:

1. In a kadai add a oil and add mustard seed,urad dal after it split it out add onion,curry leaves and saute
    it  well..

2. After onion turned into brown color add tomato and minced garlic.

3. Now add the boiled potato and add all the spicy powders and salt..

4. If you need sprinkle little water and allow it for 5 mins..

5. Now spicy potato poriyal is ready..Serve along with curd rice and sambar rice..

Sambar

Sambar is an Indias traditional item..We south indian call it as sambar while north indians cal it as dal.Basic thinks are same for dal and sambar only few procedures are different..So today we learn how to keep sambar..Are you ready to learn friends...??

Ingredients:

Toor dal-100g
Brinjal-2
Carrot-1
Beans-8
Small onion-10
Tomato-1 (big)
Green chilli-2(small)
Turmeric powder- a pinch
Sambar powder-4 tsp(For sambar powder click here Sambar Powder
Asaefotida- a pinch
Tamarind-a small lemon size
Curry leaves
Coriander leaves
oil
salt

Seasoning:

Mustard seed
urad dal
red chill-2

Preparation:

1. Pressure cook a toor dal with 2 glass of water,1tsp of oil,a pinch of turmeric powder and asefotida.

2. After 10 vessels switch off the flame and open the pressure cooker.

3. Add a cup of water to the dal n mash it well and add a 4 tsp of sambar powder.let it boil.

4. In mean time we can fry the vegetables.Take a kadai and add 5 tsp of oil and saute the onion,
    green chill and tomato.

5. After a min add the vegtables and saute well.once the vegtables boiled we can add these to boiled dal.

6. Let it boil for 10 mins..After 10 mins add the tamarind extract and allow it to boil for again 10 mins..

7. Now for seasoning fry everythink which i mention in seasoning and add in sambar..

8. Sambar is ready..Enjoy eating with hot rice and potato poriyal..:-)

Vendaikai Kara kulambu

Vendaikai kara kulambu is very easy to make..Once in a week my mom use to make this..So today we will learn how to make vendai kara kulambu..

Ingredients:

Ladies finger-8
Tomato-1
Small onion-8
Garlic -10 cloves
Sambar powder-4 tsp (For sambar powder click here Sambar Powder)
Tamarind - small lemon size
Curry leaves
Salt-1/2tsp

Seasoning:

Fenugreek - 1/4 ts
Toor dal- 1/2 ts
Vadagam- 1 ts
oil

Preparation:

Tamarind water extract:

1. Soak the tamarind and salt in water..let it be for 30 mins.After that extract a water alone.

 Making:

1. Take a kadai and add 6 tsp of oil..Then add fenugreek ,toor dal,vadagam.

2.Then add onion,garlic,curry leaves and saute till it turns to brown color.

3.Now add the tomato and saute for few mins.

4.Add the ladies finger and saute for fin mins.Now add the tamarind water extract (11/4 cup)
   and ad a pinch of turmeric powder.

5. After 20 mins remove from flame..(upto that it should be in low flame)..Enjoy eating with hot rice with appalam...:-)

Pal Payasam/Milk payasam

Pal Payasam is important dessert item in south indian cuisine..It also take major role in festivals like Diwali,pongal and all poojas..So today we will learn how to keep pal Payasam..

Ingredients:

Tapioka Pearl/javvarise -50g
Payasa Semiya- 50g
Cashewnut -10
Cardomam -2
Boiled Milk-200g
ghee-1 tsp
Sugar-100g
Salt a very little salt

Preparation:

1. Boil the tapioka pearl/jevvarisi with a couple of water and a pinch of salt.

2. After it came like pearl add semiya and the semiya boiled add the sugar.

3. Now for garnishing  fry the cashewnut in ghee.

4. Then remove the payasam from flame and add the boiled milk and add a cardomam powder and
    garnish with cashewnut..

5. Now tempting Milk Payasam is ready to serve...

Urad Dal crispy Vadai

Vadai will take important roll in traditional south indian festivals..Without this plaintain leave wont be fulfill in south indian culture..so today we will learn how to make crispy vadai..

Ingredients:

For Vadai batter:

Urad Dal-1/4k
Green chilli-8 to 10(small)
Ginger-small piece
fennel seed-1 tsp
salt

Mixing:
Onion-3
Rice flour-2 tsp
Curry leaves

Preparation:

1. Soak the urad dal for 1 hr.

2. Graind the dal,green chilli,ginger,fennel seed and salt.It should be in a consistency which i given below..

3.Then add the rice flour,chopped onion and curry leaves..

4.Now the vadai batter is ready for fry..

5.Take a kadai and add oil and fry a vadai..Now we got crispy vadai..enjoy eating :)

Sambar Powder

Ingredients:

Whole dry red chilli-1/4 k+50g
coriander seed-1 k
pepper-75 g
jeera-75 g
kombu manjal-25 g
Toor dal-100 g
bengal gram-100g
rice-100g
fennel seed-25g
Asafoetida-small box
curry leaves

Preparation:

1. Dry everythink in a direct sunlight..It may take two days to dry.

2. Then give it in flour mill make it as fine powder.

3. keep it in a tight box then only odour of sambar powder wont get spoil. 

Rasam Powder

Ingredients:

Jeera-50 g
Pepper-50 g
Coriander seed-25 g
Red chilli-8

Preparation:

1. Fry everythink in a dry kadai without oil.

2.Then powder it in mixee.

3.Have it in a tight box then only rasam will be more tasty..

Rasam

The South Indian cookery  will not be fulfill without Rasam..It takes important place in south Indian cuisine.So today we will learn rasam..

Ingredients:

Tomato- 1
Tamarind - small lemon size
Turmeric Powder- a pinch
Rasam Powder - 2 tsp (For rasam powder click here Rasam powder)
Red chilli- 2
garlic-3 to 4 cloves
Asafoetida - a pinch
Curry leaves - little
Mustard seed- 1/4 tsp
Salt
oil

Preparation:

1. Soak Tamarind in a cup of water with mashed tomato and salt.

2. Then take a kadai and add a tsp of oil for seasoning..Then add mustard seed after it burst it out add the         asafoetida.

3. Now add the red chilli.when adding this keep your flame low..because red chilli will spoile immediatly.

4. At this stage you can add tamarind water extract add turmeric powder and rasam powder leave till rasam     is frothy.

5. After rasam is frothy add the minced garlic cloves.

6. At last garnish curry leaves and corriender leaves.

Cocoa Milk Ball

If milk curdled dont worry frds..With that we can make yummy milk sweet..

 usually in summer time because of power cut we will face this a lot.So here after

dont worry if milk curdled instead jump in joy like me..:)

Cocoa Milk Ball

Ingredients:

Milk-1/2 liter
Sugar-4 tsp
cocoa Powder-2 tsp

Preparation:

1. We need a curdled milk for making this..If you not having curdled milk no problem :) because we have      another way to convert a milk into curdled.

2. When milk starts to raise,simmer the stove and add a tsp of lemon juice.Then the milk will curdled immediatly..

3. Then remove from flame and pass it through sieve and collect the cuddled milk.

4. Now convert that cuddled milk into a pan and add sugar and cocoa powder.

5. Mix well till it became a consistency to make it as a ball.

6. Remove from flame and allow it to cool and take a pinch small portion roll it into balls and refrigerate.

7. Enjoy eating cocoa milk ball..:-)

Enjoy eating yummy Balls

Potato Curry

Potato curry is my all time fav because whenever i feel lazy i use to make this as side dish fro roti/puri.
I learned this from my mom.So the recipe is below.

Potato Curry

Ingredients:

Potato- 3
onion- 4
Tomato- 1
Green Chilly- 4
Musturd seed- 1/2 tsp
Urad dal- 1/2 tsp
Roasted Bengal gram- 1 tsp
Curry leaves
salt
oil

Preparation:

1. Take a kadai and heat a tsp of oil.

2. Then add musturd seed,urad dal and roasted Bengal gram.

3. After it burst out add onion,green chilly and curry leaves and saute until onion turn into
   light brown color.(for speeden up the process you can also add salt at this stage)

4. Then add tomato and saute for few sec.

5. Now add a glass of water and check for salt.

6. When water get boiled you can add mashed boiled potato.

7. Leave for 5 to 7 Min's till it get boiled.If you want the curry to be
   thick you can mix a spoon of Bengal gram flour in water and add.

8. Now the potato curry is ready to serve..Server along with roti/Puri.(wanna know how to make puri click       here Puri)

Kezara

Kezara is a rare sweet.Only in vadai/bajji shop only we can see this.But i like to eat this whenever my dad bought this.Today my friend Karthika bought this to college..I thought she might also bought that from shop.But she said her mom prepares it in home..Suddenly I got eager and ask her how to make that..Then she said me a recipe..After i came from college and i tried out this and it came out well..My mom were surprised because she was sleeping when i start making this after she wake up i gave her this na..so only :-)..

Ingredients:

Maida- 8 tsp
sugar/sugar powder- 3 tsp
vanaspathi- 2 tsp
salt- a pinch
oil

Preparation:

1.Take a bowl add the sugar and little water. wait for few seconds let it melt down.

2.Then add the maida,a pinch of salt and vanaspathi.

3.Make it as a soft dough.Then keep it aside for some 10 mins.

4.Then take the rolling pin and board and make a dough like i did in pic .

5.Take a knife and chop it into small a pieces like pic.

6.Now its ready to fry in oil.(note when u fry flame should be low)

7.After it turn into light brown color you can take.

8.Now enjoy eating this in your tea break..:-)

How to make puri

Ingredients:

Maida flour - 150g
Wheat flour-150g
Rava-2 tsp
salt
oil

Preparation:

Steps for making puri

1. Mix all the flour together with salt and oil..

2.Make it as a soft dough.

3.After we prepared the dough immediatly we should fry it in oil.(This should be keep in mind)

4.Then make the dough as equal sized small balls.

5.Take some flour for dusting..Then flatten the dough in roti makker and fry it in the oil..

6.Now we got crispy puri..Enjoy eating..:-)

Oats Laddu

Hi frds..I am happy to meet you all in another recipe..well today i tried a new healthy recipe that is oats laddu..As we all know oats contains
                   1.Low Calorie
                   2.High Level of fiber
                   3.Low levels of fat
                   4.High levels of protien
                   5.Stabilizes blood sugar and
                   6.Reduce risk of diabetes
So all age group can eat this..Try it in your home and tell me your feedback..      

Oats Laddu

Ingredients:

Oats - 100g
Peanuts - 200g
seedless dates - 200g
roasted poppy seeds(optional) - 100g
Ghee - 2 tsp
coconut - 2 pieces
Jaggery syrup

Preparation:

1.Roast the oats in the ghee.

2.crush the peanut and cut the dates into small pieces.

3.Cut the coconut into small pieces.

4.Roast the poppy seed also(optional).

5.Then mix all together using jaggery syrup and roll them into small balls.

6.Now healthy laddu is ready..:-) enjoy eating...:-)

Enjoy eating healthy snacks...;-)

Finger Millet Ball-Ragi Ball-Kelvaragu urandai

Finger millets are more commonly known as mandua/ragi in India.The Speciality of these tiny
deep red pearls in the abundance of nutrient present in them.And the finger millet are low in 
fat content but rich in carbohydrates.Hence its good for people who are obese.So this recipe 
might be healthy one for those who needs healthy life.Any age group can have this..

Finger Millet/ragi/kelvaragu Ball

Ingredients:

Finger Millet/ragi/kelvaragu flour - 1 cup
Jaggery - 1/2 cup
Cashewnut - 3 to 4
Cardomam - 2
Ghee - 4 tsp

Preparation:

1.Take a kadai add 1 tsp of ghee and fry the ragi flour till the raw smell gone.

2.After the raw smell gone add the jaggery powder and Stir till the flour blend with jaggery.

3.At this stage you can add cashew and cardomam powder and the remaining ghee.

4.Now the flour will in good consistency for make a ball.

5.Since we didnt add coconut.This can be peserved by tight box and can keep for two days.

6.Enjoy eating healthy snack..:-)