Ginger Pickle (Ingi Urugai)

Ingredients:

1. 100 grams  ginger (cut into 1/4 or 1/2 inch pieces)
   
2. 15 Red Chili
   
3. 1/4 cup tamarin juice
   
4. Salt to taste
   

• Mustard seeds for seasoning - 1/2 tsp
  

Method:

• Put 1/2 tsp of oil and fry the ginger till it loses the raw smell.
  
• Remove it and grind it with chili, tamarin juice and salt. If you prefer it a bit sweeter add 2 tbs of sugar.
  
• In a Kadai add 3 tbs of oil add mustard seeds and pour the mixture into it.
  
• Mix well till it becomes thick as needed (as per your taste)
  

Coconut Burfi

Ingredients:

• Grated Coconut - 2 cups
  
• Sugar - 2 cups ( add less if you don't want it too sweet)
  
• Ghee - 1 tsp.
  
• Cardamom powder - 1 tsp.
  
• Water - 1 cup.
  

Method:

1. Warm coconut in a heavy pan and transfer to a plate.
2. Add sugar to 1 cup of water and heat in a frying pan till it reaches a "2.5 string consistency".
   Then add the grated coconut to the sugar syrup
   Keep on mixing well till it forms soft lumps.
3. Add cardamom powder to the above prepared mixture.
   Pour the mixture into a greased flat plate and spread evenly with a spoon.
   Allow it cool down and after sometime ,make slices with a knife.
   Enjoy and Post Comments
   

Carrot-Almond Kheer

Ingredients:

• 100 grams of carrot(s)
• 10 to 12 almonds
• Pachai Karpooram (also known as green camphor)
• Cardamom - Half teaspoon
• Milk - 1 cup
• Sugar 1/4 cup

Method:

1. Cut the carrot and steam it.
2. Remove the almond skins and grind the almonds with the carrots and the milk in a blender/mixie.
3. Take a bowl and put it on the stove and pour the mixture into the bowl.
4. Add sugar and water, add more sugar if you want it sweeter or more water if needed.
5. Let it boil for 2 - 3 minutes.
6. Take from flame and add crushed cardamom and pachai karpooram ( green camphor)
7. Serve hot or cold.
8. Leave a comment.

Enjoy!

Did you know?

1. Pachai Karpooram (green camphor) is got from the tree Cinnamomum camphora (commonly known as Camphor tree, Camphorwood or camphor laurel)
2. Camphor is a white crystalline substance, obtained from the tree Cinnamonum camphora. Camphor has been used for many centuries as a culinary spice, a component of incense and as a medicine. Camphor is also a bug-repellant and a flea-killing substance.
   
3. Cinnamomum camphora is native to Taiwan, southern Japan, southeast China and Indochina
   

Bread Bhaji

The bread bhaji is a quick fix snack that offers a sweet and spicy taste. Perfect as an appetizer just make sure it isn't too oily. The sweetness comes from the bread and the batter provides the spice.

Ingredients:

For the batter:

1. 4 Tbs Besan Flour

2. 1 Tsp Rice Flour

3. 1 Tsp red chili powder

4. A pinch of hing

5. Salt to taste

Method:

1. Add water to the ingredients and make a thick batter.
2. Dip the bread in the batter and fry it in oil till golden. 
   
3. Bread bahji is ready
   
4. Goes well with tomato ketchup or sauce or any dipping of your choice.
   

Enjoy!

Shallow fry potato

Ingredients

• Potato -  1\2 kg
  
• Garam masala - 2 tsp
  
• Chili powder - 1 tbsp
  
• Salt to taste 
  
• Hing a pinch
  

Method:

• Cut the potatoes into small even pieces  .
  
• Put two tablespoon of  oil in a kadai  then add some mustard  seeds  channa dal and urad dal let it become golden brown ,now add the cut potatoes in kadai and fry for ten to fifteen minutes.
  
• In this stage add the required amount of salt and fry till slightly brown.
  
• Now in this step add  turmeric , chili powder and garam masala.
  
• Now simmer the stove and stiring every two minutes ,continue till the potatoes becomes soft.
  
• And now the yummy potato shallow fry is ready to eat.
  

               MAJJA MADI!

Aloo - Paneer Paratha

A Paratha (or parantha) is a flatbread that originated in the subcontinent (South Asia). It is made with whole-wheat flour, pan fried in ghee or cooking oil, and sometimes stuffed with vegetables, such as boiled potatoes, radishes or cauliflower and/or paneer

The original variety of parathas is served within Punjab, the home of parathas. They are covered in homemade butter and eaten by dipping pieces of the paratha in homemade yogurt. Parathas go best with lassi, a buttermilk drink also originating in Punjab.

Paratha (with yoghurt or pickles) is staple breakfast for a large number people in Pakistan and India.

Onto the Recipe:

Ingredients:

• Whole wheat flour - 2 cups
  
• Water - 3/4 or 1 cup (depending  upon flour quality)
  
• Salt - 1/2 tsp
  

Bind them all together and make plain chapathi dough. Let it rest for 10 minutes.

Ingredients for making the stuffing:

• Potato(medium) - 2
  
• Turmeric powder - 1pinch
  
• Green chili-4
  
• Paneer - 1/2cup
  
• Curry leaves - 2 tbs 
  
• Coriander leaves chopped - 2 tbs
  
• Gram masala - 1tps
  
• Lime juice - 1/4tsp
  
• Salt to taste
  

Method:

1. Peel the potatoes, boil them and smash them.
   
2. Now add scrambled paneer , chopped green chili, turmeric powder, garammasala, curry & coriander leaves, salt and mix well.
   
3. Sprinkle lime juice and make into balls.
   
4. Roll chapathi and keep the potato ball in middle and cover it .
5. Again roll it into chapathi 1/4 inch thick . Roll gently so the stuffing does not come out. 
6. Put these chapathi on hot tava put some ghee and cook on both sides.
7. Enjoy with tomato saag.
8. Post Comments.

Avaraikai Masala Vada

Ingrediants :

• Avaraikai - 1 cup


• Small onions - 150gms


• Green chillies - 3-4


• Cinnamon - 1\2 inch piece


• Clove -2-3 piece


• Ginger garlic paste - 2 tsp


• Khus-khus- 1 tsp


• Saunf - 1 tsp


• Red chillies - 2 flakes


• Salt to taste


• Curry leaves -15 leaves


• Corriander leaves - 1\4 cup

Method:

• Grind corsely avaraikai with cinnamon,clove,red chili,khus-khus,saunf .
  
• Chop onions,greenchili,curry leaves and coriander leaves.
  
• Mix chopped onion,green chili,curry leaves,ginger garlic paste and coriander leaves with avarikai batter with salt.(you can stir in these things in blender itself before removing avaraikai batter from  the blender)
  
• Now shape it and fry it in oil and serve it with mint chatney.

Shai Jeera Pulav

ingredients:

basmati rice -1cup
shai jeera-1tsp

sugar-1tsp

green chili-2no(chopped)

onion slicied-1/2cup

coriander leaves-few strands

ginger garlic paste-1/4 tsp

salt to taste

oil-2tsp

boiling water-1 to 1 1/2 cup

method:

• soak basmati rice for 10 to15 min and strain it.
• in thick bottomed pan add 2tsp oil and add shai jeera and add sugar to it and caramelize it ,be care full do not burn it.
• now add onion,ginger garlic paste,green chili and saute for min.do not worry if onion is dark brown,its because of sugar.
• now add strained rice to it and mix well be carefull not to break the rice.
• at this point add boiling water 1 to 1 1/2 cup depending on rice quality,once it starts boiling simmer stove let it cook till water is completely absorbed it might take 10 t0 20 min.
• sprinkle coriander leaves on top.
• serve this rice with any mugalai gravy.

(Plain) Rasam

Tamil: Rasam; Kannada: Saaru; Telugu: Chaaru; Malayalam: Rasam; Tulu:Resa

Rasam in Tamil means "essence," and, by extension, "juice" or "soup". Historically, it was prepared mainly with black pepper and tamarind, both ingredients are native to and abundant in Tamil Nadu, Andhra Pradesh, Kerala, and South India in general. It is also referred to as Chāttamudu by Iyengars.

Sourashtras, an immigrant community living in Madurai from the 16th century, still refer to it as Pulichaar (Puli or Pulipu means tart (tamarind).

It is known as Saaru in Kannada and Chaaru in Telugu. Incidentally, rasam is the basis of mulligatawny soup, which is an Anglo-Indian version of the same.

Source: Wikipedia

Well, that's enough history, Onto the Recipie ! ☺

Ingredients:

• Tamarind - lemon size
  
• Jeera powder - 1tsp
  
• Coriander powder - 1/2tsp
  
• Pepper powder - 1tsp
  
• Red chili - 2
  
• Turmeric - 1/4tsp
  
• Hing - 2pinch
  
• Tomato - 1/2
  
• Garlic - 2pods(crushed)
  
• Curry leaves- 1 string
  
• Coriander few
  
• Salt to taste.
  
• Mustard seeds - few
  
• Oil - 1/2 tsp
  

(Optional - You can add 1 or 2 pinches to elevate it's flavor.)

Method:

1. Soak the tamarind and take out the thick pulp.
2. Add tomato, coriander leaves, coriander powder, jeera powder, pepper powder, turmeric and squeeze it by hand till the tomato is smashed well, now add water and adjust the taste by adding salt.
3. Turn on the stove keep a kadai ,add oil, once oil becomes hot, add mustard seeds , crushed garlic, curry leaves, dry chili and pour rasam mixture to it.
4. Once it gets ready to boil turn of the stove and add hing.
5. Serve with rice.
   

Enjoy.

Cucumber Kurma

ingredients:

•  Cucumber diced-1cup(skin peeled)
  
• yellow split moong dal-1tbs
  
• Jeera-1/2tsp
  
• Red chili-3
  
• Coconut scraped-1/2 cup
  
• Hing-2pinch
  
• Oil-1tbs
  
• For seasoning:oil,mustard,urad dal,curry leaves.
  

method:

• Steam diced cucumber.
  
• Fry moong dal and grind with chili,coconut,jeera,and hing.
  
• In a kadai pour the mixture and let it boil till raw smell is gone now add steamed cucumber and salt.
  
• Now season it with musturd ,urad dal and curry leaves. garnish with coriander and serve.
  
• Goes well with rice and chapatis.