MANOHARAM RECIPE|KARTHIGAI DEEPAM RECIPES

Manoharam is a  traditional recipe in every brahmin family, especially during weddings , we make it as a paruppu thengai, with manoharam. It is basically making thenkuzhal and putting it in jaggery syrup and make balls out of it. It tastes awesome and my co-sister is a great fan of this. Many of us make this manoharam for Kathigai deepam too along with Karthigai Pori urundai and Verkdalai urundai. A must try recipe , though it may sound elaborate , i can say worth trying this manoharam for karthigai deepam.

The jaggery i used was bit rich in colour and so the in  picture the manoharam looks bit darker too

PREPARATION TIME:10 MINUTES .COOKING TIME: 45 MINUTES .MAKES: 8-9 BALLS

INGREDIENTS:

RICE FLOUR	1 CUP+ 1 TSP
URAD DAL FLOUR	1 TBLSP
SALT	1/4 TSP
OIL	FOR DEEP FRY
JAGGERY	3/4 CUP
WATER	1/2 CUP
GHEE	TO GREASE THEHANDS
CARDAMOM POWDER	A PINCH
DRY GINGER POWDER	A PINCH(OPTONAL)
MELTED BUTTER	1 TSP

METHOD:

• Mix the rice flour and urad dal along with salt and add melted butter to this.
• Make this into a soft dough by adding little water to this.
• Using this thenkuzhal press make murukku in hot oil.

• Drain  the excess oil. Melt jaggery in a pan. Filter the impurities and boil the jaggery.
• Take a little water in a small bowl. This is to check the consistency of the jaggery.
• Just add a few drops of nicely boiling jaggery into the water.
• Add the dry ginger powder and elachi powder at this stage.
• If you could able to make it a hard ball,then switch off the gas.
• Otherwise allow it to boil till u reach the consistency.

• Break the murukku into pieces and keep it in a wide bowl.
• Pour this jaggery mixture to the murukku.

• Grease you hands with ghee and rice flour. When it is warm make balls out of it.

• Even if get cools down in the last, don’t worry just keep the plate on the flame for few seconds and the jaggery will melt and u can make the balls.
• This can be stored in air tight containers and keep it in room temperature.

          

Technorati Tags: manoharam recipes,tamil brahmin recipes,karthigai deepam recipes,paruppu thengai recipe,paniyaram recipe

CAULIFLOWER SOUP RECIPE|SOUP RECIPES

Soups are always liked by all at home. Especially during rainy season i make soups very often and almost every week especially after the kids come back from swimming class, they prefer to have warm soup. As i am  going for a short visit to India tomorrow i was cleaning my refrigerator and i have half pack of cauliflower florets and i thought i will make soup with the cauliflower. I just made it as i usually do all other soups. It turned out so very well and we all enjoyed it during our dinner time. the cauliflower soup was quite filling too.

PREPARATION TIME: 10 MINUTES . COOKING TIME: 20 MINUTES. SERVES :3-4
INGREDIENTS:

CAULIFLOWER FLORETS	1 AND1/2 CUP
ONION	1
GARLIC	3-4
WATER| VEGETABLE STOCK	1 CUP
LOW FAT MILK	1 CUP
SALT	AS NEEDED
PEPPER | OREGANO	AS NEEDED
GINGER	A SMALL PIECE
OLIVE OIL | BUTTER	1 TSP

METHOD:

• Wash the cauliflower florets and chop the onions and garlic roughly.
• In a pan add olive oil | butter and saute the onions and garlic for a few minutes.
• Add in the cauliflower florets and saute for 2-3 minutes.

• Add 1 cup of water | vegetable stock . Vegetable stock gives a nice flavour to the soup, so don’t miss it. Add ginger and cook till the cauliflower becomes soft.
• Once done discard the ginger. Allow the cooked cauliflower to become cool and add grind this into a fine puree.

• Now add the low fat milk and let this boil for 5 – 7 minutes.
• switch off the flame and add salt and pepper just before serving.

• You can add oregano and red chilli flakes to this soup instead of adding pepper.

Check out my other interesting soups too

1. Carrot and Peas Soup
2. Italian bread soup recipe
3. Carrot and Ginger Soup
4. Hot and Sour veg Soup

        

Technorati Tags: cauliflower soup,indian style soup,soup recipes,vegetarian soup recipes,healthy soup recipes,cauliflower recipes

ARACHUVITTA VATHAL KUZHAMBU | VATHA KUZHAMBU RECIPES

Vathal kulambhu | vathakuzhambhu is an easy dish which we normally make at home almost once or twice a week. I have already few collections of kuzhambhu varieties here. This arachuvitta vatha kuzhambhu is a must try one with freshly ground spices and tasted exactly like the one served in weddings as an accompaniment for CURD RICE. I got this recipe from my friend’s mil who gave the recipe of Kalyana rasam . Special thanks to you Kalyani mami for giving me such nice recipes.

Coming to the recipe of arachuvitta Vathal kuzhambhu. Generally manathakkali vathal or sundakkai vathal(turkey berry) is used for this. I used manathakkali vathal.

Preparation time: 10 minutes Cooking time:25 minutes . Serves: 6-7

INGREDIENTS:

MANATHAKKALI VATHAL	2 TBLSP
TAMARIND	A SMALL LEMON SIZED
SAMBAR POWDER	2 AND1/2 TSP
JAGGERY	1 TSP
CORIANDER SEEDS	1 TSP
CHANNA DAL	1 TSP
RED CHILLI	2
COCONUT(GRATED)	2 TSP
TURMERIC POWDER	1/4 TSP
SALT	AS NEEDED
MUSTARD SEEDS	1/2 TSP
ASAFOETIDA	1/4 TSP
SESAME OIL	2 TBLSP
CURRY LEAVES	FEW

METHOD:

• Roast the dhaniya , chana dal and red chilli till golden brown.
• Grind this into a fine paste by adding little water along water along with coconut.
• Soak the tamarind in hot water and extract 3 cups of tamarind juice.
• In a pan add 1 tblsp of sesame oil and add the mustard seeds, curry leaves and the manathakkali vathal.
• Saute till the mustard splutter.
• Add in the tamarind juice.

• Add the turmeric powder, sambar powder, asafoetida, jaggery, and salt. Mix well. Let this boil for 5-7 minutes.
• Add the ground paste and keep the flame to low.
• Let this boil for 10 more minutes.

• This will become semi thick gravy. Put off the flame and add the remaining 1 tblsp of sesame oil and some curry leaves too.

• Delicious vathakuzhambhu is ready to serve.
• My daughter loves to have vathakuzhambhu with Simple potato fry.

Note:

• If the vathal you use has salt in it then do not add salt to the kulambhu as it will be more.

Technorati Tags: arachuvitta vathal kuzhambhu,vathakuzhambhu recipe,how to make kulambhu,traditional brahmin recipes,iyengar recipes,kalyana vatha kulambhu

CURRY LEAVES POWDER |KARUVEPILLAI PODI RECIPE |PATHIYA SAMAYAL

I wanted to blog about this karuvepillai powder | curry leaves powder recipe for a long time but some how was busy during this diwali time and now after all the oily food, i wanted to settle down with some normal soothing food for the tummy and this so i thought of posting this curry leaves powder. This can be made and stored in  an airtight container and this helps in preventing hair loss and early greying of hair. Even this is given for newly delivered mothers as the urad dal in this powder will strengthen the pelvis and the curry leaves as such gives a medicinal effect and will be best for lactating mothers.

Curry leaves powder when mixed rice smeared with ghee or sesame oil will taste awesome . a simple roasted papad will be a great accompaniment to this.
Check out my KARUVEPILLAI KUZHAMBHU, KARUVEPILLAI THOKKU too.
PREPARATION TIME: 5 MINUTES . COOKING TIME: 10 MINUTES. MAKES : 3/4 CUP
INGREDIENTS:

CURRY LEAVES |KARUVEPILLAI	1 CUP (Tightly packed)
URAD DAL	1/4 CUP
RED CHILI	7-8
TAMARIND	A SMALL LEMON SIZED
SALT	AS NEEDED
ASAFOETIDA	1/4 TSP
OIL	1/2 TSP

METHOD:

• Wash the curry leaves and pat dry them using a kitchen towel.
• Spread this for some time.
• In a pan add the urad dal and red chilli till golden brown and keep it aside.
• In the same pan add oil and add the tamarind and asafoetida saute for 2-3 minutes in a low flame.

• Keep it aside. Now add the curry leaves and saute for a minute. The curry leaves will slightly shrink. Add salt to this and switch off the flame.

• when cool, grind this into a fine powder in a mixer. ensure that the mixie is dry.
• If you want to add garlic you can crush 1 or 2 garlic and roast this while roasting dals and grind it along.

• If you want this a coarse powder, grind the dal into fine powder and lastly add the curry leaves and just pulse it once or twice.
• I remember my mother in law adding half portion of urad dal and half portion of channa dal to this.
• Store this in an airtight container and always handle this with a  clean ,dry spoon.
• This can be kept in room temperature for 15 days.

Technorati Tags: curry leaves powder,how to make karuvepillai powder,curry leaves recipes,jeyashris kitchen recipes,easy podi recipes

DIWALI WISHES 2013

Wish all my readers a very Happy and safe Diwali. May this Festival of Joy brings you abundance of joy, wealth and health. Wishing you most and more. See you all next week with more interesting recipes. Thank you so much for trying out the recipes from here.

CORNFLAKES MIXTURE |EASY DIWALI SNACKS RECIPES| LOW FAT SNACK

Cornflakes mixture is a healthy one and not a deep fried one too. If you want the recipe of Traditional South Indian mixture please click Here. This corn flakes mixture is not deep fried and if you want to have a healthy snack, you can try this out for diwali. If you have a diabetic elders at home surprise them with this cornflakes mixture this diwali. Apart from diwali snack you can make this as a tea time snack too. This  cornflakes mixture can be made in 10 minutes. Check out my Poha | aval mixture

PREPARATION TIME: 5 MINUTES .COOKING TIME: 10 MINUTES .YIELDS: 1 CUP
INGREDIENTS:

CORNFLAKES*	1/2 CUP
PEANUTS	1/4 CUP
ROASTED GRAM|POTTUKADALAI	1/4 CUP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
RED CHILLI POWDER	3/4 TSP
CHAAT MASALA	1/4 TSP(OPTIONAL)
SALT	AS NEEDED
SUGAR	1/4 TSP
OIL	1 TSP

METHOD:

• In a pan add oil and throw in the mustard seeds, and curry leaves.
• Let the curry leaves become crunchy. roast in a low  flame. Add in the roasted gram, Saute till it becomes golden brown.

• I added store bought roasted peanuts. If adding raw peanuts, saute for few minutes.
• After roasting peanuts add the red chilli powder, salt, chaat masala and sugar. Saute for a minute and add in the corn flakes.
• Let this roast in low flame for 5 minutes.

• Corn flakes mixture is ready.
• Store this in an airtight container. This will stay crispy for a week.
• *I used Kellogg's cornflakes.

     

Technorati Tags: cornflakes mixture,diwali snacks recipes,easy snacks recipes,low fat snacks,diabetic recipes,jeyashris kitchen recipes

ALOO BHUJIA RECIPE | EASY DIWALI SNACKS RECIPES

Aloo bhujia is an easy and quick snack which you can try it at home for this Diwali. For a change to the usual omapodi we make this Aloo bhujia is definitely a hit among your family for sure. Without much write up let me move on the recipe of Aloo bhujia.

PREPATION TIME:30 MINUTES . COOKING TIME: 30 MINUTES .MAKES: 2 CUPS

INGREDIENTS:

POTATO | ALOO	2
BESAN |KADALAI MAAVU	1 CUP
GARAM MASALA	1/2 TSP
LEMON JUICE	1 TSP
RED CHILLI POWDER	1 TSP
SALT	AS NEEDED
OIL	FOR DEEP FRYING

METHOD:

• Boil the potatoes or pressure cook till it becomes soft.
• When cool peel the skin and very nicely mash it without any lumps.
• In a wide bowl, add besan, red chilli powder, garam masala, salt and lemon juice. I grated the potato but it got struck while pressing in oil. so nicely mash it without lumps.
• Mix it well. Sprinkle little water and knead this into a pliable dough. do not worry if it is sticky.

• Using the Omapodi | Sev achu put the dough inside the murukku presser, and start squeezing in hot oil.
• This gets cooked very fast, so take it out as soon as it is done. the sizzle sound will subside once it is cooked.
• Be careful not to get it too brown.

• Repeat the same process for the rest of the dough.      

NOTE:

• Since potato gives a soft texture , no need to add oil or butter to the dough.
• Adjust red chilli powder according to the taste.
• Chaat masala can be added to the dough while making.

 

Technorati Tags: aloo bhujia,tea time snacks,easy diwali snacks recipes,jeyashriskitchen recipes,diwali recipes,potato recipes