Paruppu Thuvayal
Paruppu Thuvayal:
Ingredients:
Toor dhal-50gm
Red chilli-2
Garlic-1
Salt to taste.
Preparation:
Heat the pan and fry the toor dhal and red chilli without oil.
Cool the ingredients and add salt & garlic (no need to fry) grind very well.
Serve it with vathal kulambu / pulikulambu
7:22 PM | Labels: Thokku |
Coco Cake
Ingredients
Maida plain flour-6.5l
Sugar-6.5l
Egg-5
Butter - 300 grams
Milk-3.5l
Coco powder-5 tsp
Baking powder-2-tsp
Vanilla sugar-2 tsp
Preparation Method
Beat the egg using the blender, after that add the sugar and beat well then add coco powder. After that add milk and maida flour beat it well. Preheat the oven for 10 to 15 min then put the mixture in the tray place it in the oven for baking. Set the oven temperature 180c for 40 to 45 min.
8:13 PM | Labels: Snacks |
Maida Seedai
Ingredients:
Maida - 2 Cups
Pottukadalai powder - 1/4 Cup
Grated Coconut, - 1/2 Cup
Sesame seeds - 1 tsp
Cumin seeds - 2 tsp
Asafoetida - 2 to 3 pinches
Butter or Ghee - 3 tsp
Salt to taste
oil to deep fry
Preparation Method:
- Bake the Maida (Dont add any water in the flour) in the idly vessel for 10 to 15 min to remove the stickness from the flour.
- After take it from the Idly vessel cool it for some time and add the Pottukadalai powder,Coconut and other ingredients.
- Add salt, ghee and water to make it a dough
- Make it small balls and deep fry it in the oil
5:38 PM | Labels: Snacks |
Paruppu Satham
Toor dhal-200gm
Rice-250gm (Basmati or Ponni)
Coconut flakes-50gm
Red chilli powder-1tsp
Onion-1
Ghee-1tbs
Hing-1/2tsp
Tamarind paste-Adequate
Turmeric powder-1/4 tsp
Curry leaves
Mustard-1/4 tsp
Oil-1tbs
Salt to taste
Preparation method
Heat the oil in a pressure cooker and then add the mustard seeds,onion,curry leaves. After few minutes add the red chili powder,turmeric powder,hing and tamarind paste and saute well .Then add rice,dhal and mix well.Add the required amount of water ( little more for dhal). Wait for 3 whistle and take it from the stove . After pressure release spread ghee serve with poppet.
Avial
Vegetables - all
Channadhal-50gm
Coconut
Jeera-1tsp
Green chilli-4 or 5
Mustard-1/2tbs
Coconut oil-2 tbs
Curryleaves
Hing-1/4 tsp
Salt to taste
1. Grind together the coconut, green chillies and cummin seeds to make a fine paste,
adding very little water.Mix the curd to the ground paste and keep aside.
2. Peel and chop all the vegetables into 3-inch lengths.
3. Cook the vegetables separately with very little water in a heavy-bottomed vessel.
4. Mix all the cooked vegetables together with salt and turmeric powder.
5. Add the paste and heat through, taking care to prevent curdling.
6. Add the 1/4 cup coconut oil and curry leaves and mix well. Do not heat.
7. Serve hot with rice.
Pudina Thokku (Mint thokku)
Ingredients
Mint-1 pack
Tomato-6
Green chilli-3 or 4
Jeera powder -3/4 tablespoon
Fenu greek powder-1 1/2 table spoon
Curryleaves-(reqd)
Sesame oil-5 tablespoon
Salt to taste
Preparation method
Heat the oil in a pan.Fry the onion,greenchilli,tomato .Cool it for 10 mts and grind well in blender or mixer grinder.Fry the mustard,curry leaves,jeera powder,fenugreek powder and tomato,mint paste .Boil it for 15 minutes and serve it with any tiffins or rice.
Carrot Poiyal
Ingredients
Carrot 250 gm
Onion-1(chopped)
Red chilli-2
Channadhal - 1tsp
Mustard-1/4 tsp
Curry leaves-(reqd)
Oil-2 tablespoon
Moong dhal-50gm
Salt to taste
Coconut-1 tablespoon
Preparation method
Heat the oil in a pan. Fry the onion,channadhal,mustard,curryleaves and chopped carrot. Add adequate amount of water and boiling for 7 minutes. After mix the boiled moong dhal. Mix it very well . Serve it with vathal kulambu and pepperkulambu
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