Usili Uppuma

Usili Uppuma (Serves 4) Ingredients rice,moong dhal,redchilli,greenchilli,curry leaves,ginger,musterd seeds,oil and salt for taste Method heat 8 to 10 t.spoons in pressure cooker.add musterd seeds,urad dhal,curry leavesand ginger. wash rice and moong dhal in 2:1 ratio.add 4 cups of water for 2 cups of rice.dnt account moong dhal.put in water add salt and asafatodia.close the cooker and put the weight.turn off after 2 whistle.

Onion Uthappam
Onion Uthappam (serves 4)

For Uthappam you need to prepare idli/dosa batter the previous day. If you need help please click on IDLI Ingredients Dosai Batter 2 cup Onions 4 medium finely chopped Green Chili 3 medium broken pieces Ginger Finely minced 5 pieces cilantro Few leaves Oil 1 Tbsp for each(for about 8 Dosas) Salt 1 Tbsp or to taste Method 1 Mix and stir already prepared dosa batter, chopped onion, minced chili and ginger 2 Pour one serving spoon to a heated frying pan. 3 Dont spread like crispy dosa. Just pour and let it spread on its own. It has to be even and flat. 4 When the bottom is light golden brown,You can turn but do not over cook. (Some people dont turn it) Garnish with cilantro and serve hot

Aappam

Aappam (Serves 4)

The traditional Appam is a rice based flaky cereal which is a favourite breakfast or snack. It is normally served with coconut milk, sugar and banana fruit. It can also be eaten with any curry. Ingredients Raw rice 2 cups Coconut milk 1 cup Cooked rice 1/2 cup Baking soda 1 tsp oil 1/2 cup Salt to taste Method 1 Add the raw rice to about 4 cups of water and let it be for about 3 to 4 hours 2 Take the rice from water after draining it completely and grind it to a regular idli consistency. Add the coconut milk to it and mix well. Let it ferment overnight. 3 Add baking soda and salt the next morning a half hour or so before preparing appam. 4 Frying the appam is similar to making dosa, but be careful not to stretch the dough. Use a hollow pan, wipe oil with a cloth or paper not too much, and pour about one ladle dough in the middle and just lift the pan and rotate the pan fir the dough to spread from the middle. 5 The idea is to leave the big lump in the center and thin crust along the edges spreading from the center. Thicker in the middle and thinner as it spreads to the edge. IF you want it crispy sprinkle a little oil along the edges. Cover it with a lid and wait for about 2 minutes and remove 6 For breakfast it is tradition to serve with sweetened coconut milk mixed with milk. IT is also served with hot curry of many sorts. Serve it hot, hot. Enjoy

Kolai Puttu
Kolai Puttu (Serves 4)

The traditional puttu is a steamed rice cake which is a favourite breakfast of most Tamils and Malayalees. It is normally served with cocunut flakes, sugar and ghee. It can also be eaten with any curry Ingredients Rice (Raw rice) 2 cups grated Coconut 1 cup Water to sprinkle Salt to taste Method 1 Soak rice in water for 4 hrs, then drain it and grind it to make fine powder 2 Heat the powder for 5 mts.While heating stir it. Keep it for cooling. 3 Mix salt with water sprinkle this to the powdered rice just to make the powder wet. 4 Place the powdered rice in a steam cooker. Close the lid steam it for 2 mts in cooker 5 Alternatively, for making kulai puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. 6 Serve it hot with grated cocunut, sugar and ghee or with any gravy/curry

Idiyaappam
Idiyaappam

This is very easy to make. The traditional idiyaappam is a kind of indian version of vermicelli in the shape wound up like idli. This is a favourite breakfast food and snack. It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot. Ingredients Rice flour 2 cups Water to mix oil to coat Salt to taste Method 1 Most rice flour you buy in the market will work, but if you can make your own rice flour at home it will be much better. 2 Mix the rice flour with enough hot water to make dough. Add salt. 3 You need the idli maker and the murukku or idiyaappam press/ mould with holes in it. You need to press the dough into idly plates in a circular motion. Steam it for ten minutes and take it out just like idlis 4 It is normally served with shredded coconut mixed with sugar. It is also served with hot curry of many sorts. Serve it hot, hot.

Uppuma
Uppuma (Serves 4)

Ingredients 1 cup cream of wheat,rava/sooji 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp urad dal 1 tsp chana dal few a few curry leaves 1 tsp dried red chilli 2 medium onions, finely chopped 2 green chillies, finely sliced 1 1 cube ginger, peeled & finely chopped

1/2 tsp turmeric powder Salt 1 tsp or to taste Method 1 Heat a large heavy saucepan over a medium heat and toast the rava for 5 minutes, stirring continuously, until the grains turn golden 2 Remove from the heat and set aside 3 In another heavy saucepan heat the ghee or oil. When hot add the mustard seeds, cumin, urad dal, chana dal, red chilli and curry leaves 4 Add 1 cup water to the pan then cover and simmer for 5 minutes. Slowly add the toasted semolina, stirring continuosly to avoid lumps forming 5 Cook uncovered over a low heat until all the water has been absorbed. remove the pan from the heat and serve 6 Serve with sugar, cutneys or sambar or just eat it plain

Chicken Briyani
Chicken Briyani (Serves 4)

Indian chicken biryani recipe is one of the popular choices for Indian Tamil parties, weddings and other festivities. It is really simple and easy to make chicken biryani. My family loves biryani! Basmati Rice The type of rice is important. I recommend Basmati. It is the best for biryani. It brings out the aroma and flavor of biryani. You can smell the briyani even before its done a block away! Some important factors will determine the quality of chicken biryani you cook. Ingredients Biryani Rice (basmati) 5 cups Chicken (Whole cut into pieces with bones or boneless pieces) Ginger 2 long piece (size of your palm) Garlic 3 pods Green chilies 20 med. pieces Mint 1 and half small bunch Cilantro 1 small bunch Oil 1 cup Cardamom, Cinnamon Cloves 15 pieces together Onions 7 large Tomatoes 4 meduim size Salt 2 tbsp Method

2 lbs

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Marinate chicken pieces with salt and yogurt Grind the green chilies, ginger, garlic, mint and cilantro Pour oil in the Pressure Cooker. Add the 15 pieces of spices and Onions till light golden brown Then add the tomatoes and the ground ingredients and fry well Add the chicken and fry with a little salt Add rice with chicken and add 1:2 water and pressure cook it for 5 minutes on high Then another 5 minutes on low without putting on the weight Do not open till the steam is all gone and then mix. It is always better to transfer the biriyani to a wider serving bowl to mix it really well Serve with yogurt patchadi consisting of onions ,tomatoes green chilli and cilantro

Idli Molaga Podi

Idli Molaga Podi (Serves 4)

Ingredients Coriander seeds 2 Tbsp Cumin seeds (jeera) 1.5 Tbsp Red Chili 6 medium broken pieces Split Bengal gram (chana dal) 2 Tbsp Split black gram (urad dal) 2 Tbsp Sesame seeds (til) 2 Tbsp Asafoetida 1 Tsp Salt 1 Tbsp or to taste Method 1 Mix and roast all the ingredients 2 When roasted, powder and store in an airtight vessel Idli is one of the staple diets of South Indians. IT is eaten for breakfast and dinner by million sof people in Tamilnadu, KErala, Andhra and Karnataka.

Idli is not palatable on its own without any side. It requires, the very nature of idli dictates in fact to have something very spicy to dip into and eat. There is where idli powder or podi as it si affectionately called. Podi is mixed in gingely oil adn madfe into a mixture to dip into. THis is a very special tast and only certain people can enjoy

Thakali Chutney
Thakali Chutney (Serves 4)

This is a hot and spicy tomato chutney. Spice up your meal with this chutney. Use your creativity with this to make a coarse chutney and enjoy the contrasting flavours adn tastes. Like most South Indian recipes, play with it, mix and match different measurements. Use more onion and make it a onion chutney or more red chili and make it red chili chutney or more green chili and make it green chili chutney. Yes, try different things and enjoy! Ingredients Tomato, chopped 1 cup Onions, chopped 1/2 cup Split Bengal gram (chana dal) 1 tbsp Urad dal (split black lentils) 1 tbsp Green Chili 1 medium size Curry leaves 10 Oil 1 tbsp Salt to taste Method 1 Heat the oil in a non-stick pan, add the green chillies, chana dal, urad dal and curry leaves and saut for a few seconds 2 Add the onions and saut till they turn translucent. Add the chopped tomato, turmeric powder and salt and saut for another 4 to 5 minutes 3 Allow to cool completely 4 Pure the mixture for a few seconds in a blender to get a coarse chunky chutney 5 Serve with rice, idli, dosa, chapati or biryani. sa, chapati or biryani

Vendekai/okra Pachadi

Vendekai/okra Pachadi (Serves 4)

Vendakai in Tamil recipe and in America we call it okra. Thye are pretty good here but are expensive compared other vegetables. Select tender and small okra. They are easy to cook and good to taste. It is better not to wash or soak in water as it tends to become mushy and sticky to cook or eat. Just wipe them clean with a dry cloth or paper towel. Ingredients Okra/vendakai/Bhindi 10-15 sliced round Onions 1 medium Chili powder 1/2 tbsp Red Chilis 3 fenugreek seeds 1/2 tsp Turmeric powder 1 tsp Urid dal 1 tsp Yogurt/curd 3 tbsp Curry leaves 5 -10 Mustard seed 1 tsp Oil 2 tbsp Salt 1 tbsp or to taste Method 1 Clean by wiping the okra. Chop off the stems at both ends. Slice round medium sized 2 Pour oil in a large frying pan. Add red chilis(broken), fenugreek seeds, urid dal and mustard seeds. Fry till urid dal becomes brown and mustard seeds pop 3 Add onions and fry first. Now add chili powder, turmeric and salt and fry well into a paste. 4 Add the okra and fry well, stir gently without breaking the pieces, till okra is cooked. You can add the yogurt now and mix it gently. Turn off the heat 5 Serve it hot with rice, sambar or with any as per your taste.
Tags: tamil recipe Vendekai/okra Pachadi

Thakali (tomato) Vengaya(onion) Pachadi

Thakali (tomato) Vengaya(onion) Pachadi (Serves 4)

Ingredients Onions 3 Tomato 2 Red Chili 3 Cloves, Cinnamon & Cardamom 2 each Ginger-Garlic paste 1 tbsp Chili Powder 1 tsp Ginger and Garlic paste 1/4 cup Cilantro chopped 1/4 cup tsp Oil 2 Tsp Salt to taste Method 1 Heat oil in a pan. Add the cloves, cardamom and cinnamon. As the spices splutter, add the finely cut onions and chilis (split lengthwise) into the vessel 2 After 2 minutes add the finely cut tomatoes into the pan. Now add the ginger-garlic paste and salt to the contents. Close the pan with a lid and let the contents cook on a low heat 3 After 2 minutes before you remove the pan add chili powder according to your taste and garnish with finely chopped cliantro/td> 4 Tastes good with Parathas, Chappatis and Rice. To eat with idlis you should add more red chili and serve with gingely oil on the side to mellow the red chili
SARKKARAI PONGAL (SWEET PONGAL)

A very popular rich, sweet dish - this is a must preparation on the festival day "PONGAL" or "MAKARA SANKARANTHI". Ingredients Raw rice Milk Jaggery Ghee Cardamom Cloves Nutmeg Jaadhipathri Cashew nuts Raisins Edible camphor Saffron 2 cups 2 cups 3 1/2 cup 1 1/2 cup 4 powdered 4 the size of a small cardamom the size of a clove 25 grams 25 grams a pinch. 10 threads.

Method 1. Wash rice well. Cook the rice well in 3 cups of water and 2 cups of milk. 2. Dissolve jaggery in 1/4 cup of water and strain to remove mud. 3. Boil this jaggery water in a heavy bottomed vessel, add the cooked rice and ghee. 4. Stir it from top to bottom very well. Once it thickens remove from fire. 5. In two teaspoons of ghee fry cashew nuts, raisins, cloves, nutmeg, jaadhipathri and add it to the cooked sweet. 6. Add cardamom powder and edible camphor to it. Dissolve saffron in two teaspoons of milk and add it too. Sweet Pongal or SARKKARAI PONGAL is ready. Note: You can increase the quantity of milk and reduce the quantity of water. Using milk totally, instead of water, would make Sarkkarai Pongal absolutely delicious!!! The consistency of Sarkkarai Pongal is thick. Serve it in a bowl with spoon.

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More kuzhambu(Iyengar style)

July 23, 2007 by

lathanarasimhan

This more kuzhambu is specially made during festivals.

Cooking time 10 minutes. Serves 4. Ingredients

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Curds 1 cup. White pumpkin cut into 1 inch cubes 1 cup. Turmeric powder 1/4 teaspoon. Hing powder 1/4 teaspoon. Toor dal 1 tablespoon.(soaked) Corriander seeds 1 and 1/2 teaspoons. Channadal 1 and 1/2 teaspoons. Red chilli 1 no. Methi seeds 1/2 teaspoons. Oil 1 teaspoon. Grated coconut 2 tablespoons. Salt to taste. For garnishing 2 teaspoon sesame oil, 1/2 teaspoon mustard seeds, 1 twig curry leaves. Method 1. 2. 3. 4. 5. 6. Soak the toordal in warm water for 20 minutes. Fry the corrianderseeds, channadal, methi and redchilli in 1 teaspoon oil till golden. Grind the toordal, fried ingredients along with coconut in to a fine paste adding a little water. Cook the pumpkin adding 1/2 cup water, hing and turmeric powder, on a medium flame, till soft. Beat the curd well.Add the paste, salt and mix well. Add to the cooked pumpkin and cook for 4 minutes in a medium flame stirring in between. Garnish with mustard seeds and curry leaves fried in 2 teaspoon sesame (til) oil.

South Indian Pickle Podi is a spice mix that one can prepare and store for furture use while pickling in the south indian style.

Makes: approx 500 gms of the powder/spice mix used for pickling Ingredients

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Fenugreek 1/2 cup Mustard Seeds 1 cup Turmeric 1 tbsp Red Chillies 2 cups (tightly packed)

Ingredients photograph does not represent actual quantities needed for recipe Method 1. 2. Microwave fenugreek and red chillies together on high for a minute. Or dry them out in the sun so they lose any external moisture that may be present. Grind all ingredients together to a powder.

Store in an air tight container. Keeps well for months. Use whenever you want to pickle anything the South Indian way. South Indian Pickle Podi for the Recipe Marathon

Ingredients For Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

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Tamarind lemon sized Coriander seeds 2 teaspoon Black peppercorns 2 teaspoons Red chilli 1 no Channa dal 2 teaspoons Urad dal 2 teaspoons Hing a small piece Oil- 2 teaspoons Curry leaves 2 twigs For Paruppu thogayal (Lentils Paste)

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Toor dal 1 cup Red chillii 1 no Oil 1 table spoon Hing a small piece Salt to taste For plain rice

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Rice 1 cup Water 2 and 1/2 cups For the varuvals (roasted items)

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Manathakali vathal (Black Nightshade)- 2 table spoons Veepampoo (Neem flowers) 2 table spoons Ghee 2 table spoons Salt to taste Method

1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat 2 and 1/2 cups water in a small Hawkins Ventura cooker. Wash the rice, drain well and add to the boiling water, close the cooker.Takes around 5 minutes to cook Soak tamarind in hot water. In a kadai heat 2 teaspoon oil and fry coriander seeds, channa dal, u rad dal, peppercorns, redchilli and hing till golden. Add curry leaves and fry for a moment and transfer to a plate. Heat 1 table spoon oil and fry toor dal, red chilli and hing till golden, stirring continously. Transfer to a container and leave to cool. Extract juice from tamarind adding 1 and 1/2 cup water, add salt and bring to boil in medium flame. Grind the fried items for milagu kuzhambu in to a powder and add to the boiling tamarind water and mix well.

10. Let it boil for a minute and transfer to a serving bowl. 11. Add salt and grind the toordal to a powder and add 1 cup water and grind furtherto a smooth paste. 12. Add more water if required and transfer to a serving bowl. 13. Heat 1/2 tablespoon ghee in a small kadai and fry the manathakali vathal (black nightshade) till it puffs. Add salt and transfer to a small cup. 14. Heat 1/2 table spoon ghee in the same kadai and fry the veepampoo (neem flowers) till slightly black.Add salt and transfer to a cup. 15. By now the rice will be ready with pressure released. 16. Serve all these items with papads made in the microwave.

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Chee cheung fun

Ingredients

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A: tsp salt 2 tbsp oil 5 oz rice flour 2 tbsp sago flour 20 fl oz water 4 tbsp toasted sesame seeds Crispy shallots How to make it

Mix the two types of flour with 9 fl oz. of the water. Add A and mix well. Set aside.

Bring the rest of the water to the boil and add gradually to the flour mixt ure, stirring as you pour.

To steam:

Grease two 9 inch round sandwich trays with oil. Place trays on a perforated rack in an iron wok of rapidly boiling water. Co ver trays and heat for 2 minutes. Keep water in wok below the level of the rack at all times d uring steaming.

Stir flour mixture, and pour a ladlespoon or 4 to 5 fl oz. of it into the trays. Tilt trays so that the mixture spreads evenl y, before steaming. Cover wok and steam for about 1 to 1 minutes or till mixture turns transparent.

Remove trays from wok and put over a shallow basin of cold water for 1 minute. Use spatula to remove cooked paste. Form into a roll and place on a plate. Repeat with the rest of the mixture.

To serve:

Cut Chee Cheong Fun into pieces, sprinkle with crispy shallots and sesame seeds and serve with mushroom soy sauce and chili sauce. Sliced roast pork strips or steamed small prawns can be added if desired.

To make Chee Cheong Fun mushroom soy sauce:

* 1 tbsp oil

* 4 slices ginger

* 2 tbsp sugar

* 2 oz mushroom soy sauce

* 2 fl oz water

* 1 tsp msg

In a saucepan, heat oil, sugar and ginger till sugar turns a light brown. Pour in the mushroom soy sauce, water and MSG. Brin g to the boil and boil for 5 minutes. Serve when cool.

nice to eat every morning People Who Like This Dish 2

KFC Potato Wedges: y y y y y y y y y y 5 medium to large potatoes cut into wedges 1 cup Milk 1 egg 1 cup flour 2 tablespoons salt 1 teaspoon pepper 1/2 teaspoon MSG 1/4 teaspoon Paprika dash of garlic powder Oil for Frying

Method: Heat oil to 375F. Cut the potatoes into 16 to 18 equal side wedges. Mix the egg and milk till well blended in a big bowl. Mix the dry ingredients into a large bowl. Put some potatoes in the milk and egg then into the flour mixture till well coated. Fry in fryer for 3 minutes remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked. It may take up to 6 minutes.

Lemon Cake Recipe: 1 cup (226 grams) unsalted butter, room temperature 1 cup (200 grams) granulated white sugar 4 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon (outer yellow skin of lemon) 2 cups (260 grams) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) fresh lemon juice Lemon Frosting: 1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted 2 tablespoons fresh lemon juice Lemon Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper. In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated. Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 - 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan. Lemon Frosting: In a bowl, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering. This cake will keep for several days in an airtight container. Makes one - 9 inch (23 cm) cake.

Read more:http://www.joyofbaking.com/LemonFrostedLemonCake.html#ixzz1P8 uW6Lpc