Sunday, October 22, 2006

Idli Manchurian (10 minutes)

Idlies - 4 Maida - 1/2 cup Chilli powder - 1 tbs Bread crumbs Salt Oil to fry For Gravy Onion(2)+ Tomato (2) paste Ginger & Garlic paste - 2ts Jeera (cumin seeds)- 1ts Coriander powder - 1 ts Tomato sauce - 1ts Soya sauce - 1ts Green chilli sauce - 1ts salt Method Cut the idlies into small pieces. Pour some water on the maida and make it as a paste, add chilli powder and salt with that. Now dip those idly pieces into the maida paste and after that roll those pieces into bread crumbs and then deep fry in the oil.Take them out after they become golden brown in colour. Gravy Pour some oil into the pan, add jeera and then the onion tomato paste, ginger garlic paste. Fry it until the aroma comes. Now add coriander powder,and all sauces and salt. Fry it until the oil comes to the surface. Now mix those fried idlies with this gravy Mix it well and serve it hot

Tuesday, October 17, 2006

K(g)ood Rasam..

Ingredients Tamarind pulp - 1 cup Turmeric powder - 1 ts Tomato ( optional) - 1 Salt Mustard seeds - 1ts cumin seeds - 1ts fenugreek - 1ts Red chillies - 1 Coriander leaves Asafoetida Ghee Method

Add turmeric powder, salt with the tamarind pulp, add some water and allow it to boil for four minutes. Splitter mustard seeds, cumin seeds and fenugreek and redchilly in ghee.Add asafoetida and coriander leaves and pour it on the rasam.Gamagama rasam is ready to taste
Very simple to make and the aroma is so good.

Milagu kuzhambu & parrupu thuvayal..

Ingredients for Milagu kuzhambu Milagu (pepper)- 2 ts Jeera (cumin)- 1 ts Red chillies - 6 Tamarind - big lemon size urud dal - 2 ts Asafoetida Gingelly oil - 4 tbs Curry leaves Salt Method

1. Heat 1 tbs of oil in a pan, fry pepper, jeera,urud dal, redchillies, tamarind curry leaves and grind it as smooth paste. 2. Heat remaining oil in the pan , pour the paste and add 2cups of water,add salt and boil it untill , the oil comesto the surface. You can take this kuzhambu with rice.Paruppu thuvayal is the nice combination with this kuzhambu.Milagu kuzhambu is good for digestion.
Ingredients for paruppu thuvayal toor dal - 1 cup Red chillies - 1 Grated coconut - 1/4 cup salt Method
Fry toor dal and chiilies, until it turns into light brown.Grind this dal with coconut and salt Paruppu thuvayal is rich in protein and its a nice combination go with milagu kuzhambu and milagu rasam and jeera rasam.

Monday, October 16, 2006

Seven minutes mysore pa..!!

Ingredients Bengal gram flour - 1 cup Powdered sugar - 2 cups Ghee - 1 cup Milk - 2 T.S Method

Mix the flour, sugar with ghee and keep the mixture high in microwave for 5 minutes.Take the mixture out and add milk and keep it again in the oven for 2 more minits in high Now the mysore pa is ready to eat. Note : Dont use the sugar without powdered.It may bacome caramel, if you mix the crystal sugar with the flour

Sunday, October 15, 2006

Wheat flour pakkoda within two minits..!

Ingredients wheat flour - 1 cup onion sliced - 1 cup snuf - 1 t.s chopped green chillies - 2 t.s chopped curry leaves chopped coriander chopped pudhin leaves (optional) salt oil - 500 ml Method

Add all the ingredients together and mixed well. No need to add water.Onion itself have enough water to mix. Heat oil in a pan and just sprinkle this dough on the oil. Fry it until it turns brown. Serve it hot with tomato ketchup.

Saturday, October 14, 2006

Hi.. Friends..!

I love cooking and I like to present some of the simple receipes, to feel cooking is easy and crispy to make dishes tasty within short time. Regards sowmya