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  • Karthigai Deepam Recipes: Appam and Pori Recipes

    December 02, 2009 By: admin Category: Festives & Sweets

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    Karthigai or Karthikai Deepam is the festival of lights in Tamil Nadu and it is observed on the full moon day of the Tamil month Karthigai (November-December) on the Karthigai Nakshatram day.

    On this day, temples, homes and streets are decorated with traditional oil lamps. Special pujas and prayers are held at temples.

    Karthikai Deepam - Diyas

    Karthikai Deepam - Diyas

    As a tradition, we prepare some dishes as offering to God on this day.

    Some have the habit of preparing pori urundai or puffed rice balls and some have the habit of preparing sweet and savory appams.

    Sweet Appam Recipe:

    Ingredients:

    Raw rice – 1 1/2 cups

    Jaggery – 1 1/2 cup

    Maida or wheat flour – 1 cup

    Cardamom – a pinch

    Coconut scrapings – 2 tsp

    Oil – to fry

    Method:

    1. Soak rice for 2 hours and get it grinded along with jaggery and coconut to a fine paste adding little water.

    2. Mix maida slowly to this mixture not allowing it to form clumps.

    3. The consistency should be like that of the dosa batter.

    4. Now heat oil in a tawa, take small amount of this batter and pour one by one into the oil.

    5. When you pour, the batter would go to the bottom and as it starts cooking it will come to the top and then you can turn it to the other side and get it cooked.

    Sweet Appam

    Sweet Appam

    Meen Varathurachathu Recipe

    November 27, 2009 By: admin Category: Non Veg Recipes


    Recipe contributed by Sylvia.

    Ingredients:

    Fish – 200 gms

    Chilli powder – 3 tspn

    Coriander powder – 1 tspn

    Turmeric powder – ¼ tspn

    Fenugreek seeds – ¼ tspn

    Coconut Grated – 1 cup

    Tamarind – size of 1 grape

    Garnishing:

    Curry leaves and Coconut Oil – ½ tspn

    Method:

    1. Soak tamarind in half cup water.

    2. Roast chilli powder, coriander powder and fenugreek for 10 sec.

    3. Add turmeric powder and coconut. Grind to a smooth paste.

    4. Add tamarind water to the ground paste, add salt and bring to boil.

    5. Add fish and simmer it till the fish is cooked and the gravy is thick.

    6. Garnish with curry leaves and ½ tspn coconut oil.

    Palak Paneer Recipe

    November 13, 2009 By: admin Category: Sidedish


    Ingredients:
    paneer -2 cups (cut into cubes)
    spinach or palak leaves -10 cups(pasalai keerai)
    Finely chopped onion – 3/4 cup
    garlic -4
    Ginger – a piece
    Green chillies – 2(finely chopped)
    Turmeric powder – a pinch
    Tomato puree – 3/4 cup
    Garam masala – 1/4 tsp
    oil – 2 tbsp
    salt – to taste
    Method:
    1. Cook the spinach in a big vessel of boiling water.
    2. Drain, wash with cold water and grind it to a fine paste by adding water.
    3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.
    4. Remove and drain on absorbent paper. Keep aside.
    5. Heat the oil in a pan and fry the onions till they turn pinkish.
    6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.
    7. Add the tomato puree and fry stirring continuously till the mixture leaves oil.
    8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.
    9. Serve hot.

    Ingredients:

    Paneer – 2 cups (cut into cubes)

    Spinach or palak leaves -10 cups (pasalai keerai)

    Finely chopped onion – 3/4 cup

    Garlic -4

    Ginger – a piece

    Green chillies – 2 (finely chopped)

    Turmeric powder – a pinch

    Tomato puree – 3/4 cup

    Garam masala – 1/4 tsp

    Oil – 2 tbsp

    Salt – to taste

    Method:

    1. Cook the spinach in a big vessel of boiling water.

    2. Drain, wash with cold water and grind it to a fine paste by adding water.

    3. Cut the paneer into small pieces and deep fry in hot oil until golden brown.

    4. Remove and drain on absorbent paper. Keep aside.

    5. Heat the oil in a pan and fry the onions till they turn pinkish.

    6. Add the garlic, ginger, green chillies and turmeric powder and fry again for a little time.

    7. Add the tomato puree and keep stirring continuously till the mixture leaves oil.

    8. Add the grinded spinach, paneer, garam masala, and salt. Add 1 cup of water and bring to boil.

    Serve hot.

    Palak Paneer

    Palak Paneer

    Soya Chunks Kuzhambu Gravy Recipe

    November 06, 2009 By: admin Category: Sambar/Gravy


    Ingredients:
    Meal maker or soya chunks – 100gms
    Small onion – 20
    Garlic – 5-10
    Tomato – 1
    Ginger – small piece
    Coriander powder – 11/2 table spoon
    Chilli powder – 1 table spoon
    Turmeric powder – 1/2 tsp
    Lime juice – 2 tsp
    Salt – to taste
    For seasoning
    Cardomom – 2
    Cinnamom – 2 small pieces
    Clove – 2
    Brinji leaf – small piece
    Curry leaf – little
    Sombu or fennel seed – 1 tsp
    To grind
    Coconut grated – 3 to 4 table spoons
    Sombu – 1 tsp
    Small jeera-1 teaspoon
    Cashews – 10 ( or pottukadalai 1 table spoon)
    Method:
    1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.
    2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.
    3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.
    4. Add coriander, chilli and turmeric powder and mix well in low fire.
    5. Now add the meal maker pieces and mix well.
    6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.
    7. Keep grinded the items given in ‘to grind’ to a fine paste.
    8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.
    Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.
    9. Add lemon juice at the end after turning off the stove.

    Ingredients:

    Meal maker or soya chunks – 100 gms

    Small onion – 20

    Garlic – 5-10

    Tomato – 1

    Ginger – small piece

    Coriander powder – 11/2 table spoon

    Chilli powder – 1 table spoon

    Turmeric powder – 1/2 tsp

    Lime juice – 2 tsp

    Salt – to taste

    For seasoning:

    Cardomom – 2

    Cinnamom – 2 small pieces

    Clove – 2

    Brinji leaf – small piece

    Curry leaf – little

    Sombu or fennel seed – 1 tsp

    To grind:

    Coconut grated – 3 to 4 table spoons

    Sombu – 1 tsp

    Small jeera-1 teaspoon

    Cashews – 10 ( or pottukadalai 1 table spoon)

    Method:

    1. Boil 4 cups of water and soak the meal maker balls in hot water for 10 minutes. Drain the water. Wash in cold water. Squeeze out the extra water and cut to 4 pieces.

    2. Keep a pressure pan in the stove and heat one tablespoon of oil. Season the gravy with the items given under ‘for seasoning’.

    3. Now add chopped onion, crushed garlic and chopped tomato and sauté for few mins.

    4. Add coriander, chilli and turmeric powder and mix well in low fire.

    5. Now add the meal maker pieces and mix well.

    6. Add 3 cups of water and add required salt. Close the pan and leave them to cook for 6 to 7 mins in medium flame.

    7. Keep grinded the items given in ‘to grind’ to a fine paste.

    8. After pressure subsides, open the cooker and add the grinded masala. As the curry boils, the gravy will start thickening.

    Note: If gravy is too thick you can add a cup of water. Also check for the salt and add if required.

    9. Add lemon juice at the end after turning off the stove.

    Soya Gravy

    Soya Gravy

    Prawn Pepper Coconut Fry Recipe

    November 03, 2009 By: admin Category: Non Veg Recipes


    This recipe was contributed by Sylvia. And thanks to her again for sharing with us yet another delicious recipe.

    Prawns – 200 gms
    Oil – ½ cup
    Onions (cut into small pieces) – 1 Big
    Tomato (cut into small pieces) – 1 Big
    Coriander Powder – 2 spoons
    Turmeric Powder – ½ tspn
    Chilli Powder – 1 tspn
    Ginger garlic paste – 1 tspn
    Pepper Powder – 2 tspn
    Salt – To taste
    Coconut Grated – 1 cup
    Garnishing:
    Coriander leaves
    Method:
    1. Fry onions & tomato pieces in oil.
    2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.
    3. Add prawns and fry for a while
    4. Add pepper powder and salt. Add enough water to cook prawns.
    5. In a separate kadai, roast grated coconut, (half spoon oil can be added).
    6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

    Ingredients:

    Prawns – 200 gms

    Oil – ½ cup

    Onions (cut into small pieces) – 1 Big

    Tomato (cut into small pieces) – 1 Big

    Coriander Powder – 2 spoons

    Turmeric Powder – ½ tspn

    Chilli Powder – 1 tspn

    Ginger garlic paste – 1 tspn

    Pepper Powder – 2 tspn

    Salt – To taste

    Coconut Grated – 1 cup

    Garnishing:

    Coriander leaves

    Method:

    1. Fry onions & tomato pieces in oil.

    2. Add ginger garlic paste, chilli powder, coriander powder & turmeric powder.

    3. Add prawns and fry for a while.

    4. Add pepper powder and salt. Add enough water to cook prawns.

    5. In a separate kadai, roast grated coconut, (half spoon oil can be added).

    6. When it turns brown, add the cooked prawns and garnish with coriander leaves.

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