Thursday, May 3, 2018

கருப்பட்டி தேங்காய் பர்பி / PALM JAGERRY COCONUT BURFI

I stopped using white sugar for the past three years. I tried to substitute with palm sugar in kheer, jams , coffee or tea. I bookmarked coconut burfi recipe from Chef Venkatesh Bhatt's show. Tried replacing sugar with palm jaggery and it tasted yum. Colour was not attractive like sugar burfi, but tasted yum. 



 INGREDIENTS

Grated coconut - 1 cup
Palm jaggery      - 1 cup
Cardamom powder - 1/4 Tsp 
Cashew powder 
(Coarsely grounded). - 2 tbsp
Ghee - 2 Tsp




METHOD


Dissolve the karrupatti or palm jaggery in water and strain it .




Let it boil  till and get thicken.


Keep a bowl of water, pour few drops of syrup in to that, if you able to roll like a ball, that's the consistency.



Add the grated coconut and casher powder in to that and stir well. Keep stirring on and off.


When it becomes thick add ghee and keep stirring.



When it leaves the pan, cones easily that s the stage.


Drop in a greased pan, if you can able to roll a ball, it's done.


Transfer to a greased pan and cut into pieces.




Tuesday, May 1, 2018

TOMATO SALSA

Kids love salsa with chips, doritos, nachos. I usually buy salsa, one day I was looking into my recipe book, I found this. Tried it and it was yumm.



INGREDIENTS
Onion small - 1
Tomatoes  - 3
Green chili - 2
Lemon juice of  1 lemon
Mixed herbs - 1/2 Tsp
Salt to taste



METHOD

Chop roughly  onions, tomato, green chili in a chopper and finely chop. 
If you don't have a chopper chop finely using a knife.
Add salt, lemon juice, herbs and mix well. 
Adjust the salt, chili according to your taste.
Serve with your choice of chips. 

Sunday, April 22, 2018

WATERMELON CANE MINT PUNCH

I found a new shop in Besant nagar , Cane4U, they have different combinations of sugarcane juice. Inspired from those i tried this.





INGREDIENTS


Watermelon juice - 1 cup
Sugarcane juice.     - 1 cup
Lemon juice.         - 1 tbsp
Mint leaves  few





METHOD



Crush mint leaves and mix with lemon juice add to sugar cane juice.





Combine both water melon Juice and sugar cane juice , add few ice cubes and serve chilled.




Thursday, April 19, 2018

PINEPPLE JUICE

Chennai is  hotter day be day. Kids need something to drink cold. I bought this pineapple from my organic store. I stopped using white sugar , so I added palm sugar to this. You can add honey too.




INGREDIENTS

Pineapple chopped - 2 cups
Palm sugar -  4 Tsp
Ice cubes  few



METHOD

In a mixer jar, combine pineapple, ice cubes, palm sugar and pulse it. Grind it nicely.

Pass through a strainer and serve.

Adjust the sugar as per your taste.


Sunday, April 15, 2018

MEDHU VADAI/ ULUNDHU VADAI


 We usually make ulundhu vadais for all occasions. My mom makes yummy vadais. It's a hit in my house.Perfect sack with coffee or tea.




 INGREDIENTS

Urad dal - 1 cup
Toor dal - 2 tbsp
Red chili - 3 to 5
Hing - 1 Tsp
Curry leaves - few
Salt to taste
Oil for frying





METHOD

Soak urad dhal and toor dal in water for 1 hour.

Drain the water completely.

Combine the dhal , salt , red chili and hing.

Without adding water grind in pulse mode.

Sprinkle water and grind smoothly.

Take a milk cover or plantain leaf, grease with water, grease your hands with water and make vadai with holes, and fry in medium hot.

Drain excess oil in a tissue paper.

If you want add finely chopped onions to the  batter.




Tuesday, April 10, 2018

BRINJAL THOKKU / KATHIRIKAI THOKKU


I am a big fan of  Chef Venkatesh Bhatt. I follow his show in Vijay TV. Kids loved this thoku .It can be kept in fridge for a week, It goes well with dosai and roti. 






INGREDIENTS

Onion - 2 big
Brinjal - 500 gms
Gingelly oil - 4 tbsp
Ghee - 2 tsp
Red chili powder - 1 Tsp
Tamarind extract - 1/2 cup
Jaggery - 1/2 tsp
Turmeric powder  --  1/4 tsp
hing -  1/2 tsp
Curry leaves few
salt to taste


METHOD

Cut brinjal into long pieces. 

In a pan add oil add mustard seeds, when it splutters add curry leaves and chopped onions.Roast till its dark brown. 





The onion will turn dark brown after 10 to 12 minutes add the chopped brinjals. 



Roast well, add turmeric powder, add water and cook for 7 to 8 minutes, till it  becomes soft.



Add tamarind extract, salt, jaggery, red chili powder and add water and cook till the raw smell of tamarind goes.


Add udipi rasa powder , and gingelly oil and cook.



Cook till it blends well. Add ghee and turn off the gas. Garnish with coriander leaves. 






Wednesday, March 14, 2018

UDUPI RASA PODI / UDUPI RASAM POWDER


I am a big fan of Chef  Mr. Venkatesh Bhatt, I always follow his cookery shows in Vijay TV. And love to try his receipes. All of us love the dishes I make following his recipe.This rasa podi is his signature recipe because he belongs to Karnataka.  



INGREDIENTS


Byedgi  chili / mangalore chili - 100 gms

Cumin seeds / jeera   - 25 gms

Fenugreek seeds/ Methi - 25 gms

Coriander seeds / Dhaniya -  75  gms 

Coconut oil  - 5 tsp

curry leaves - few

METHOD

In a pan heat 1 tsp of coconut oil and roast the chili in a slow flame, it should roast evenly. 
Once it is done spread in a tissue paper.

Add same oil and roast coriander seeds. once its done spread in a tissue paper.

Heat oil and roast fenugreek  seeds and spread in the tissue paper.

Roast jeera in oil and add curry leaves at the end and toss.

After all the ingredients are cold , ground to powder. 

Keep it in an airtight container. 

Add hing when you make rasam. 




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