Vengaya Thokku

 Vengaya Thokku

In sesame oil fry 1/8 tsp venthayam, four red chillies and little katti perungayam. Then add chopped two big onions. After the onion is cooked add little tamarind. 

After it cools grind it with salt and 1tsp brown sugar. 

Add sesame oil and mustard in the pan and then add the ground paste and 1 tsp Kashmiri red chilli powder and saute till the oil leaves the sides.  

This goes well with dosa and idli.  

Paneer Burji

Ingredients :

Paneer - one packet
Onion - 4-5 nos. 
Tomato - 3 nos. Medium size

Green Chillies - 3 nos.
Cumin Seeds - 1/2 tsp
Red Chilli powder - 1 tsp according to individual taste
Coriander powder - 2 tsps
Garam Masala - 1 tsp
Ginger Garlic Paste - 1 tbsp
Kasuri Methi - 1 tsp
Coriander leaves chopped - 2 tbsp

Turmeric Power - 1/4 tsp
Schezwan Sauce - 2 tsp
Cashew paste from 8 cashews
curd - 1/4 cup 
Sugar - 1 1/2 tsp

Ghee - 2 tbsp

Oil - 1 tbsp
salt to taste

Chop the onions, green chillies, puree the tomatoes, shred the paneer, make cashew paste and churn the curd.

In a kadai add ghee and oil.  when it becomes hot add cumin seeds and when it becomes light brown add chopped onions.  Saute it till it becomes light brown in colour.    

Add turmeric powder, red chilli powder, schezwan sauce and ginger garlic paste.  Saute it till the oil releases.  Now add the tomato puree and saute till the oil releases.  Now add the cashew paste and curd. 

Saute it for a minute and then add shredded paneer.  Keep it in medium hear for 3-4 minutes.  Now add kasuri methi leaves and coriander leaves.  Mix it well and switch off the flame.  Now garnish it with coriander leaves.  

Red Kurma

 Ingredients:

Onion - 2 nos.

Tomato - 4nos

Green peas - 1/4 cup.

Carrot. - 1 big 

Capcicum - 1 no.

Ginger - 1 inch.

Garlic.  - 5 

Fennel seeds - 3/4 tsp.

Cardamom - 1 no.

Cloves - 2 nos.

Bay leaf - q no.

Coriander leaves chopped for garnishing

Red Chilli powder - 3/4 tap.

Garam masala powder - 1/2 tap.

Shredded Coconut - 4 tsp.

Oil - 2 tbsp.

In a pan add 1 tbsp oil and add bay leaf, cardamom, small piece cinnamon and clove. Sautee it and then add chopped onions. Sautee till it cooks then add chopped tomato and sautee till it cooks add salt. Take it out of pan cool it completely. After it cools grind it in a mixer jar with coconut and fennel seeds. 

In a pan add 1 tbsp of oil.  Add little chopped onion and sautee it. Add peas and sautee it. Now add rest of the chopped vegetables and cook it completely. Now add chilli powder and garam masala and sautee it. Now add the ground paste. Add little water and cook it completely. Add beaten yogurt 1/4 cup, required salt and allow it to boil a bit and switch off the flame.

Flaxseeds Idli Milagai Podi

 Ingredients

Flax seeds.      -  1/4.  Cup

Urad dal.         -   1/4.  Cup

Channa dal.    -   1//8.  Cup

Red chillies.   -     4 bedigai 4 to 6 regular long (reduce or increase red chillies according to your taste)

Dry coconut.   -   2 tsp

Curry leaves.  -    1 strand

Asafoetida.      -   small piece or 1/4 tsp powder

Sesame oil.      -   1 tsp

Jaggery.          -    1/2 tsp

Tamarind.      -    small piece

Salt to taste 

In a pan dry roast the flax seeds till it splutters.  Add 1 tsp oil add channa dal  urad dal, red chillies and hard Asafoetida (if it is powder add it at the end).   When the dals become golden brown add dried coconut, curry leaves and tamarind.   Saute for a while and switch of the flame.  First grind the flax seeds and remove from the mixie.  Next add the rest grind to a coarse powder and mix everything. Enjoy with idli and dosa. 

Crispy Rava Dosa

 Ingredients 

Semolina/Rava.    - 1/2 cup

Rice flour.             -  1 1/2 cup

Wheat flour/maida - 1/2 cup

Green Chillies.      -  2

Cummin Seeds.     -  1/2 tsp

Chopped curry leaves and coriander leaves-  2 tbsp

Asafoetida powder- 1/8 tsp

Curd.          - 1/4 cup

Salt to taste 

Oil to make dosa

Mix all the ingredients except oil and make a thin batter. When the tawa is hot sprinkle the batter on the tawa with a ladle. Pour some oil on the sides of the dosa.  Reduce the heat. When one side becomes golden brown flip to the other side. Wait till the dosa becomes crispy. Remove from the fire and enjoy with nice chutney and sambar

Eggplant and Green Bell Pepper(Capsicum) Curry

Ingredients

Eggplant.       -  2 big size eggplant
Green bell pepper - 2
Onion.                   - 1
Turmeric powder - 1/4 tsp
Red chilli powder. - 1 tsp
Chickpea flour.      -  3 tbsp
Salt to taste

Tempering.

Oil.                     - 2 tbsp
Mustard seeds - 1/2 tsp
Split urad dal. -  1 tbsp
Curry leaves
Asafoetida.      - 1/2 tsp

In a pan add oil and when the oil is hot add mustard seeds. When the mustard seeds splutter add split urad dal and Asafoetida.  Saute till the dal becomes golden brown.  Now add curry leaves and onion. Saute till the onions are cooked.  Now add turmeric powder, red chilli powder, chopped bell pepper saute for a minute and add chopped eggplant.   Saute till the egg plant is cooked.  Now add salt and chickpea flour and saute till the raw smell of the flour.  Switch off the flame enjoy with some sambar or vethakozhambhu.

Ajwain leaf/Karpooravalli leaf rasam

This is very good for cold.   It tastes really good.

Ingredients

To grind

Tur dal.                   -  1 tsp
Coriander seeds.   -  1 tsp
Pepper.                    -  1 tsp
Cumin seeds.          -  1 tsp
Red chilli.                -  1
Ajwain/Karpooravalli leaves.  -  5 to 6

Tamarind juice.     -  from small fooseberry size tamarind
Asafoetida.              -  1/8 tsp
Tomato.                    -  1
Coriander leaves
Mustard seeds.       -   1/2 tsp
Turmeric powder  -    1/4 tsp
Jaggery.                    -     1/2 tsp
Ghee.                        -    1 tsp
Red chilli.                -    1
Curry leaves
Cumin seeds.          -    1/2 tsp
Salt to taste

Dry roast the items under to grind except karpooravalli leaves and grind them to paste adding little water with the karpooravalli leaves and jaggery.

In a pan add ghee and when the ghee is hot add mustard seeds.   When the mustard seeds crackles, add red chilli, cumin seeds,  Asafoetida and curry leaves saute for few seconds remove feom the pan and keep it aside.

In the same pan add chopped tomatoes, salt, turmeric powder and tamarind juice.    Let it boil till the tomatoes become soft.   Now add the ground paste and enough water. Boil till it forms a foam on the top.  Switch off the flame and add chopped coriander leaves.   Enjoy with hot rice and ghee. 

     

Vegetable Dum Briyani

Ingredients

For Rice

Basmati Rice    -  1 1/2 cup
Cloves.              -   3
Black Pepper   -   5
Cardamom.      -   3
Cinnamon stick - 2 inches
Cumin Seeds.     -  1/2 tsp
Ghee.                   -   2 tsp

For Gravy

Onion.              -   1
Tomato.            -   2
Carrot.              -   1 small
Green pepper -    1 small
Cauliflower florets. -  1/2 cup
Cooked channa.  -  1/4 cup
Garlic.              -    5
Ginger.             -    2 inch
Bay leaf.           -    1
Red chilli powder  -  3/4 tsp
Garam Masala Powder  -  1 tsp
Turmeric.         -  1/4 tsp
Curd.                 -  1 cup
Oil.                     -  2 tbsp
Salt to taste

For dum rice

Oil.      -  2 tsp
Soak two pinches of saffron in 3 tablespoons of warm milk
Chopped mint leaves.    -  3 tablespoons
Chopped coriander leaves- 3 table spoons
Ghee.    -  2 tbsp
Friend onions.  -  1/4 cup (optional) I didn't use it

In a electric rice cooker add 2 tsp ghee and add all the whole masala given under rice. When nice aroma comes add the washed rice and 2 1/2  to 3 cups water to the rice (this depends upon the quality of rice and as per the individual liking of the texture of rice)   and cook it till it comes to keep warm.   Take the rice out after 5 mts and spread it in a plate to avoid further cooking.

In a pan add 2 tbsp oil and when the oil is little hot add onions, salt and saute for a while. Now add ginger garlic paste or chopped ginger garlic to the pan.  Saute till the onions become soft and transparent.   Now add the chopped vegetables salt, red chilli powder, garam masala powder and saute till the vegetables are cooked. Now add the channa, curd and saute till the curd reduces to half. Switch off the flame.

In a heavy bottom vessel add 2 tsp oil then spread one third of the vegetable mixture and spread it.  Next add one third of the rice on top of the vegetable mixture and spread it.  Now add chopped coriander leaves and mint leaves. Sprinkle the saffron milk and add 1 tbsp of ghee.  Make three layers like this.

Keep a iron dosa tawa and heat it on medium flame.  When the tawa is hot, keep the heavy bottom rice bowl on top of it and close the lid.  Keep the flame in medium for 3 minutes and reduce the heat to low for 15 mts.  Serve the rice with onion raita or any suitable gravy.

Paneer Fried Rice

Ingredients

Basmati Rice.      1 cup

Marinating Paneer

Paneer home made with 500 ml of milk
Curd.                            -   2 tbsp
Red Chilli Powder.    -   1/3 tsp
Turmeric powder.    -   one pinch
Garam masala powder -  1/3 tsp
Salt to taste
Oil.                               - 1 tbsp

For Rice

Green pepper.                - 1/2
Carrot.                            - 1
Green onion.                  -  4
Onion.                            -  1
Garlic.                            -   4
Ginger.                           -   2 inches
Green chilli.                   -   1
Red chilli powder.         -  1/4 tsp
Black pepper powder.   - 1/2 tsp
Garam Masala Powder. - 1/4 tsp
Oil.                                -  2 tbsp
Ghee.                            -   1 tsp
Salt to taste

In a pressure cooker/rice cooker or stove top cook the rice.

Making paneer:

Boil 500 ml milk.  When the milk boils add 1 1/2 to tsp of lemon to the milk. The milk will start curdling.  Switch off the stove and drain it in a drainer with muslin cloth on top of it.  After it drains add cold water and squeeze the water and keep a weight on top the cloth with paneer for 30 minutes.   After that remove the paneer block and make small pieces.

Marinating

In a bowl add all the ingredients except oil under marinating paneer. Leave it for 15 minutes.

After marinating in a pan add 1 tsp oil and the paneer and fry little it turns colour.

In a pan add 2 tbsp oil.  When the oil is hot add finely chopped onions, chopped green chilli, ginger and garlic.  Sauté till the onions are well cooked. Now add grated carrots and chopped green onions, green pepper, salt  and saute. Now add red chilli powder, black pepper powder and garam masala powder and sauté till the raw smell of the powders go. Now add the cooked rice and salt and mix well. Garnish it with fried paneer.

Manathakali Keerai curd pachadi

Ingredients

Manathakali leaves.    -  hand full
Green chillies.            -   2
Shredded coconut.     -   2 tsp
Coriander leaves.      -   1 tsp
Curry leaves
Mustard seeds.          -   1/8 tsp
Asafietida.                 -   2 pinches
Red Chilli.                 -   1
Sesame oil.                -   1 tsp
Curd.                          -   4 to 5 tsp
Salt to taste

In a pan add oil. When the oil is hot add mustard seeds and when it crackle  add chopped curry leaves red chilli and Asafietida. Sauté for few seconds and remove it.

In the same pan add the green chillies and manathakali leaves. Sauté till the manathakali leaves are well cooked .   Cook it completely

Add the manathakali leaves, green chilli and coconut in a mixie and grind it to a coarse paste.  Remove it to a bowl

Add mustard seeds mixture, salt and curd to the coarse paste and mix well. Enjoy with thogayal, vathakozhambhu etc.

Coconut Butter cookies

Ingredients

All purpose flour.    - 1 cup
Butter.                     -  1/2 cup
Desiccated shredded coconut. - 1/2 cup
Baking powder.      -  1/2 tsp
Sugar Brown/white -   1/3 cup
Salt.                        -   2 pinches
Cold water.            -    1/2 to 2 tbsp

Mix the all purpose flour and butter and mix it till it forms crumbly texture.

Next add all the dry ingredients saving  tsp of desiccated coconut.   Mix it well

Now add cold water little by little to make a tight dough.  Rest the dough for 20 minutes in the fridge

Preheat the Airfryer for 300 degrees in baking mode

Make small balls and flatten it a bit.    Arrange the cooking and bake it for 10 to 12 minutes till it attains golden brown in colour.  Allow the cookies to cool. Store it in an air tight box.

Puliyodharai and Pulikaichal

Ingredients

Tamarind.          -   Big lemon size

Red chillies.       -   6 + 4

Coriander seeds -   3 tbsp

Mustard seeds.   -  1 tsp

Channa dal.        -    3 tbsp

Fenugreek seeds -  1/2 tsp

Asafoetida.           -   small size or 1/2 tsp powder 

Sesame seeds.      -   1 tsp

Sesame oil.           -   1/4 cup

Jaggery.                 -   1 tbsp

Peanuts.                 -  2 tbsp

 Curry leaves.       - 15

Salt to taste

For the rice

Raw or sona masoori rice.    -  1 cup

Salt to taste

For tempering the rice

Sesame oil.               -    1 tsp + 2 tbsp

Mustard seeds.        -   1/2 tsp

Channa dal.              -    1 tsp

Urad dal.                   -   1/2 tsp

Peanuts.                    -   2 tsp

Curry leaves

Add 1 tsp oil I'm a pan and whe. The oil is hot add coriander seeds, 2 tbsp channa dal, fenugreek seeds, 6 red chillies and Asafoetida. Saute till the dal changes its colour to golden brown.  Now add sesame seeds, saute for few seconds and remove from the fire.  Add it to a mix jar and make a coarse powder.

Add hot water to the tamarind and soak for 15 mts.  When it is cooked extract the thick juice of tamarind adding little more water if required.

In a pan add rest of the oil,  when the oil is hot add mustard seeds. When the mustard seeds crackle add 4 red chillies, 1 tbsp channa dal and peanuts.   Saute till the dal becomes golden brown.  Add curry leaves.  Now add the tamarind juice and turmeric  powder.   Let it to boil in medium flame as it will splutter all over the place.   When the liquid thickens add the ground powder as required to the tamarind paste and saute further till it leaves oil in the sides of the pan add jaggery and switch off the flame.   

In a cooker/rice cooker cook 1 cup of rice with salt.

When the rice is cooled remove fro. The cooker and cool it in a wide vessel

In a pan add 1 tsp oil.  When the oil is hot add mustard seeds. When the mustard seeds crackle add peanuts, channa dal and urad dal.  Saute till the dals become golden brown in colour.  Switch off the flame and add it to the cooled rice.  Also add 2 tbsp of oil.

Mix the required tamarind paste with the cooled rice.   Enjoy the puliyodharai rice with fried appalam, vadams and avial (recipe available in this blog).

Vegan Blueberry Scones

Ingredients:

1/2 flax egg: 1/2 tbsp flax meal + 1 1/2 tbsp water
3/8 which is op ml cup -  almond milk
1 cups -  all-purpose flour
1/2 Tbsp -  baking powder
1/8 cup -  sugar, plus more for topping
1/4 tsp -  sea salt
3 Tbsp   -  room temperature coconut oil
1/4 cup -  frozen or fresh blueberries

Preheat your oven to 325 degrees. Sift your flour and then add in baking powder, sugar, and salt.

Add in your coconut oil and use a fork to mix the oil until its pea-sized.

Add in the milk and flax egg and mix until you get a dough-like consistency.

Add in the blueberries and flour your surface to begin rolling out the dough.

Once your dough is rolled out to be about 3⁄4 inch thick, cut the dough into 8 triangles with a pizza cutter.

Sprinkle some extra sugar on top and bake for 25 min at 325 degrees.  I baked in Air Fryer.

Enjoy!