Friday, August 23, 2019

THATTAI




Thattai is my family's  favourite. I make a variation of green chili thattai  which  I learn from my cousin. 


INGREDIENTS


Raw rice - 1 kg
urad dhal  - 200 gms
chili powder - 3 to 4 tbsp
hing - 2 tbsp
Butter 100 gms
salt as per taste
channa dhal = 1/4 cup
oil for frying

METHOD



Soak the  Rice  for an hour and dry it in shade and then grind.
 Roast urad dhal till it gives out a nice aroma. Grind that too.






 Now mix 6 cups of rice flour to 1 cup of urad flour and butter.

 Add the channa dhal, 1 1 tsp or a little less of hing powder and chili powder to the rice flour. Add salt to  half cup water dissolve it and pour it into the rice flour.

Now mix and add enough water to make it into a dough .






Take a small size ball and make thattai and poke holes with fork. otherwise it will puff like poori. 






Heat the oil in kadai and fry the thattai.






Store it a airtight container.



Friday, August 2, 2019

PAPAYA MANGO JAM

I stopped  using white sugar more than 5 years . I use palm sugar instead of white sugar in payasm, sweet etc. I am making this jam lot of times. You can add more fruits  like apple, guava, strawberry and make mixed fruit jam also.This has less sugar and you can taste the flavour of the fruit, no preservative also. 





INGREDIENTS


Chopped Mango - 2 cups

Chopped Papaya - 2 cups

Palm sugar - 1 cup

Lemon juice - 2 tsp 

Water as needed

METHOD

Combine  papaya and mango in a mixer and grind to a paste.




In a pan add the paste , add water to the mixer  and add to the pan. Add palm sugar to that.





Mix well and cook it, let it boil for 10 to 15 minutes.  Add lemon juice to avoid crystallization of the sugar, Let it cooks and thicken.

Pour the mix in a plate and see the consistency. If it is not running in the plate , that is the correct consistency.





After it cools down, store it in a sterilized jar and refrigerate.



Wednesday, July 24, 2019

CUT MANGO PICKLE


Cut mango pickle is my husband's favourite. I make this every year, now only  I am posting this.I usually make Urugai / pickle powder and keep. I used that , otherwise you can use chili powder also.






INGREDIENTS



Mango  - 4 cups

Turmeric powder - 2 tbsp

Rock salt  - 1 cup

Urugai powder  - 1 cup 
(click the link)

Gingelly oil -  400 ml

Mustard seeds - 1 tbsp


METHOD

In a bowl add chopped mangoes , turmeric powder and salt and mix well. let it sit for a day . 




Add urugai powder to that and mix well.   OR

Add chili powder  1 cup, mustard powder and fenugreek powder 1 tbsp and mix well.





Heat oil in a pan and temper mustard seeds.





Pour over the mangoes and stir well.





Stir every day and keep it in sulight for 2 to 3 days. 



Enjoy with curd rice.





Tuesday, July 16, 2019

THENGAI MANGAI PATTANI SUNDAL/ DRIED PEAS WITH MANGO AND COCONUT

I do this for evening snack. It's rich in protein. Kids love this. This is so famous in the chennai beach. 
My kids love this. 





INGREDIENTS


Pattani / dried peas - 250 gms

Red chili flakes - 1 tsp

Onion  - 1 big

Chopped Mango -  1/2 cup

Grated  coconut -  3 tbsp

Oil,  mustard seeds,  urad dhal for tempering








METHOD

Soak the peas for 6 hours and pressure cook for 3 whistles.

In a pan pour oil and temper mustard seed and urad dhal.

Add chili flakes.

Add chopped onions and saute.

Add chopped mangoes and saute for 3 to 4 minutes.

Add salt and saute bad add cooked peas.  Mix well.

Garnish with grated coconut.













Monday, March 25, 2019

CORIANDER CHUTNEY

I make this chutney often for so many years. Not thought of blogging it. One of my friend asked for the recipe, thought of posting it. 





INGREDIENTS


Coriander leaves - 1 bunch

Green chili  -  1 to 2

Garlic - 2 to  3 cloves

Grated coconut - 2 TBSP

Chutney dhal . pottukadalai - 1 TBSP

salt to taste

oil, mustard seeds , urad dhal for tempering


METHOD

Heat  1/2 tbsp oil in a pan and saute green chili and garlic pods. 



Add Coriander leaves and saute for a minute .




Switch off the gas and add coconut and chutney dhal.


Combine all the ingredients in a mixer jar and ground to paste. Temper with mustard seeds and urad dhal. 

Enjoy with Idli or dosa


 


Thursday, February 14, 2019

CHOCOLATE TRUFFLE CAKE


This is a special post.This is a cake that my daughter Janani made for our anniversary. It is really easy to make and it tastes amazing!






INGREDIENTS

Chocolate Cake:
  • Maida - 1 3/4 cup (200g)
  • Ground Sugar - 1 cup (190g)
  • Cocoa Powder - 1/3 cup (30g)
  • Eggs- 2 Large
  • Baking soda - 1 1/2 tsp
  • Sour milk- 1 cup (200 ml) [Add 1 tbsp of vinegar to 1 cup of milk at room temperature and set aside]
  • Refined oil/ Butter - 3/4 cup (150 ml) [If using butter, add 2 tbsp more]
  • Vanilla essence - 1/2 tsp

Truffle Sauce:
  • Chocolate - 1 cup (300g)
  • Cream/Milk- 3/4 cup (150 ml)

METHOD:

CAKE:
  • In a bowl, mix together sugar and oil/butter and beat with a hand mixer

  • Sieve together flour, cocoa powder and baking soda

  • Add the sour milk and dry ingredients alternatively and mix thoroughly so that no lumps remain
  • Add in vanilla essence

                                              
  • Add eggs one by one and beat to get a glazed finish


  • Pour into a prepped baking tin and bake in a preheated oven at 180 degree celsius for 45 to 50 min, until the cake tester/ toothpick poked in the centre comes out clean


TRUFFLE SAUCE
  • Heat the milk or cream (do not boil)
  • Pour the hot cream over the chocolate and stir as it melts
  • Melt the rest of the chocolate chunks over a double boiler (Over a saucepan filled with water)
  • Let cool and set for 30 minutes

                                


PREPARING THE CAKE

  • Slice the cake horizontally
  • Brush one layer with a simple sugar syrup
  • spread a layer of chocolate truffle sauce on the bottom layer
  • Place the second layer on top 


  • Brush the second layer with sugar syrup
  • Spread ganache on the top layer and also down the sides
  • Decorate as you please!

And there you have it! An easy chocolate truffle cake that is super delicious! Do let me know if you try it. 


                                    



Thursday, November 1, 2018

MURRUKKU / CHAKKILI

Inspired by my periyamma, I made this murukku. It tasted yum and everyone enjoyed. I used single star slide of a murukku maker, you can also use 3 holed one and make it as big ones.






INGREDIENTS



Raw rice  - 4 cup 
Moong dal - 1 cup.   
Channa dal  - 1/2 cup.  
Pottukadalai / roasted gram  - 1/2 cup
 Salt to taste
Hing/ Asafoetida 2 tbsp
Butter 100 gms
Oil for frying


METHOD

Dry roast moong dal and Channa dal. Combine with rice and roasted gram dhal. Grind in a mill . 



Take one cup of flour, add salt, hing and a tbsp butter . 



Add water and make dough.




Take star slide and assemble the muruku maker, make small murukku.




Heat oil , keep it in medium flame, add the muruku and fry it.




Cook till it's golden brown. 



Keep in an airtight container and enjoy crispy murukku!!!!!









LinkWithin Related Stories Widget for Blogs

Vidhas Kitchen   © 2008. Template Recipes by Emporium Digital

TOP