Aval Laddu ( Rice flakes laddu/ Poha Laddu/ Atukulu ladoo )

Today, thought of preparing something new for the diwali and as i didnt send anything yet to Nivedita's event, thought of doing laddoo's.... but they didnt last till diwali. Got finished within 2 days. here goes the recipe...

Ingredients

• Aval/Rice Flakes - 2 cup
• Grated Cocount - 1 cup
• Sugar - 1.5 cup ( can be adjusted according to taste)
• Cashews - 10 no.s (can be adjusted as your wish)
• Badam - 10 no.s (can be adjusted as your wish)
• Pista - 10 no.s (can be adjusted as your wish)
• Raisins - few (for decorating)
• Ghee - 1/4 cup

Method

• Dry fry the Aval and keep aside.
• Now fry the coconut with little ghee(1 tsp).
• Care should be taken not overcook the both.
• Similarly fry the nuts with little ghee(1 tsp) and keep aside.
• Grind all the above with sugar in the mixer grinder to a coarse powder.
• Now heat the ghee and add little by little to the grinded powder and make it to balls. 
• Easy and tasty Aval Ladoo is ready......

Sending this to the following beautiful events

1. Celebrate Sweets: Laddoo event hosted by Nithu and started by Nivedita

Bisibelabath (Sambar Rice)

This recipe i got from our lovely fellow blogger - Jay's Tasty Appetite and it came out really very well. I only did very little change in the ingredients and change in the quantity i used.

 

Ingredients

• Rice - 2 cups
• Thuvar dhall - 1 cup
• Carrot - 1
• Potato - 1
• Mango - 4 tsp (chopped)
• Peas - 1/4 cup
• Nookul - 1
• Onion - 2 (Big)
• Tomato - 2
• Tamarind Paste - 2 tsp
• Ghee - 4 tsp
• Coriander leaves for garnishing
• Salt as per taste
• Water - 8 cups

To Roast and Grind

• Red chilly - 6
• Coriander seeds - 2 tsp
• Pepper - 1 tsp
• Cumin - 2 tsp
• Channa dhal - 1 tsp
• Urud dhal - 1 tsp
• Toor Dhal - 1 tsp
• Sesame seeds - 1/2 tsp
• Grated coconut - 1 tsp
• Fenugreek seeds - 1 tsp

 To Season

• Oil - 2 tsp
• Curry leaves - 8 to 10
• Fenugreek seeds -1/2 tsp
• Cumin seeds - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Red Chilly - 4

 

 

Method

• Wash and soak rice and toor dhall for 10 mts.
• Pressure cook the rice and dhal with the 8 cups water. It must be overcooked. ( Try to use the water quantity according to your rice variety).
• Meanwhile, heat a kadai and add all the ingredients mentioned in the Roast and Grind ingrendients and dry roast it and grind to a fine powder.
• In another kadai/pan, add oil and add the curry leaves, mustard seeds, fenugreek seeds, cumin seeds, red chilly one by one.
• Add the onion till it becomes translucent.
• Add the tomato, tamarind paste, salt and other veggies with little water and cook till the veggies gets cooked.
• Now add the cooked rice and dhall and mix well.
• If you want you can add little bit hot water.
• Add the grinded masala and mix well.
• Allow to cook for another 5 mts.
• Garnish with coriander leaves and Serve hot with pappad or vathal.

 

 

 

 

 

 

This goes to the following beautiful event

1. My event: Dish Name Starts With B

2. Festive Rice Event by Akheela

 

 

 

 

Thalu

Thalu is a offering/padayal for Lord Venkateshwara. The Purattasi month starts last week and it is a famous month for Lord Venkatesh and especially the Saturdays. So last Saturday, the first Saturday of the month of purattasi, we did pooja and in that Thalu is a Special one. Its lika a cocktail – a mixture of all fruits, rice, vadai, payasam, Poriyal, sambar, curd etc…. It tastes heavenly and I simply love it from my childhood days.

Ingredients

• Cooked rice – 2 cups 
• Fruits – Apple, Banana, Orange, Grapes, Guava ( you can add as your wish) - Cut the fruits into small pieces. 
• Payasam – ¼ cup 
• Vadai’s – 4 (cut them into small pieces) 
• Sambar- ½ cup 
• Any poriyal – 4 tsp ( I used Okra fry – since we cooked that day) 
• Curd – 1 cup

Method

• Mix well all the ingredients in the Plate or Banana Leaf.
• Thalu is ready and Serve it.

[Note: While doing the padayal, we do not add salt or sugar specially for this, the salt and sugar from the ingredients added makes this thalu tastier. But if you want for your taste, you can add your own choice].

Beetroot Poriyal

Ingredients

• Beetroot – 1 
• Mustard seeds – a pinch 
• Urud dhall – ½ tsp 
• Curry leaves – few 
• Turmeric powder – ¼ tsp 
• Chilli powder – 1 tsp 
• Coriander powder – ½ tsp 
• Salt – as per taste 
• Oil – 3 tsp 
• Water – as required 
• Coriander leaves – for ganishing

 Method

• In a kadai, add oil, and when it is hot add the mustard seeds, urud dhall and curry leaves. 
• When it starts spluttering, wash the beetroot and put it adding required water to cook and close with a lid. 
• When it is half cooked, add the turmeric powder, chilli powder, coriander powder and salt. 
• When it is done, remove from heat, garnish with coriander leaves and serve this as side dish.

This goes to the following events

1. My event : Dish Name Starts with B

2. Healing food: Beets hosted by priya 



Vegetable Briyani

Ingredients

• Vegetables - 3 cups (Carrot, Beans, Cauliflower, Beetroot, Peas, Corn, Potato, Cabbage) all cut into small pieces
• Briyani Rice - 3 cups
• Water - 5 cups
• Fennel seeds - 1/4 tsp
• Cardamom - 3
• Star anise - 4
• Cloves - 1 tsp
• Cinnamon Stick - 1 stick (crushed)
• Brinji leaf - 1
• Ginger Garlic Paste - 1.5 tsp
• Green chillies - 3
• Onion - 2 (cut lengthwise0
• Tomato - 2 (chopped finely)
• Mint leaves - 1 cup
• Coriander leaves - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala Powder - 1 tsp
• Salt -  as per taste
• Oil - 3 tsp
• Ghee - 4 tsp

Method

• Wash and Soak the rice for 15 to 20 minutes.
• Add Oil in the cooker and add the spices and fry them.
• Add the onion, green chillies and ginger garlic paste.
• When onion becomes translucent, add the tomato, coriander leaves( keep few leaves for garnishing), mint leaves and saute till tomato becomes soft.
• Add the Vegetables and 1/2 cup water, chilli powder, turmeric powder, coriander powder, salt and allow to cook till the water evaporates.
• Now add the 2 tsp ghee and rice and fry for 2 minutes.
• Add the remaining water and garam masala powder.
• Check for the seasoning and when the water starts boiling, close the lid and whistle.
• Wait for 6 whistles and switch off the stove.
• When the pressure goes down, open the lid and add the remaining 2 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot.

The vegetable briyani goes to the following beautiful events

1. Festive rice event by akheela

2. Color your palate - A visual treat by Sanyuktha

3. Healing food: Beets hosted by priya  

                                        

    

This Vegetable Briyani with Brinjal Munchurian goes to the following wonderful event

Combo meal event by chaitrali

Brinjal Manchurian (kathirikkai munchurian)

Ingredients

For Marination

• Lemon Juice - 5 tsp
• Salt - a pinch

For Batter

• Brinjal - 5 (medium sized)
• Maida/ all purpose flour – 2 tsp
• Corn flour – 2 tsp
• Rice flour - 1/2 tsp
• Ginger/garlic paste – 1 tsp
• Salt - 2 pinch

For Munchurian

• Chilli sauce – 1 tsp
• Tomato sauce – 2 tsp
• Soya sauce – 1 tsp ( i used dark soya sauce)
• Ginger - 1/2 inch (chopped finely)
• Garlic chopped – 2 (chopped finely)
• Green chilly chopped – 5 (cut lengthwise)
• Caspicum - (cut into cubical)
• Spring onion –  1 bunch
• Onion chopped – 1 (cut into cubical)
• Vinegar - 1 tsp
• Sugar - a pinch
• Salt - if required

For frying

• Oil - as required for frying

Method

• Cut the Brinjal pieces and mix the lemon juice with salt and leave it for 10 min.
• Make the batter with the ingredients under batter.
• In a kadai, pour oil and heat it.
• Dip the brinjal pieces in the batter and fry in the oil.
• Filter out excess oil with a kitchen towel.
• In another pan, add little oil, when hot add the onions, caspicum, garlic, ginger, green chillies, spring onions.
• When the onions becomes transparent, add the sauces and vinegar, sugar and mix well.
• Finally add the fried brinjal pieces and again mix it well.
• Garnish with some spring onoins and serve hot.

sending this to my event
Dish Name Starts with B

and to the beautiful event

Colour your palate: A visual treat by Sanyuktha

Medhu Vadai

Ingredients 

• Urud dhall - 1 cup
• Onion - 1 big ( chopped finely )
• Pepper - 1/2 tsp (grounded)
• Green chillies - 3 (chopped finely)
• Coriander leaves - few
• Asafoetida - 1/8 tsp
• Cumin seeds - 1/2 tsp
• Salt as per taste
• Oil for frying

 Method

• Soak Urud dhall for 2 hrs
• In the wet grinder, add the urud dhall adding no water or very less water and grind to a paste.
• Add the other ingredients and mix well.
• Heat the oil in the pan in medium flame.
• Now take the paste and keep in your palm. Now put a hole in the middle of the paste and slowly put into the oil. [ if you cannot put hole in your palm or it is not coming correctly, then you put the paste into the oil and with a knife put a hole in the middle of the vada. while doing this, keep the flame to minimum and be careful and concentrate ]
• When the vada becomes slight brown colour, take them out and filter the oil with a tissue paper.
• Serve hot

Sending this to the beautiful event: Kids menu event by Neha

Paruppu Adai

Ingredients

• Urud dhall - 1/2 cup
• Toor dhall - 1/2 cup
• Channa dhall - 1/2 cup
• Rice - 1 cup
• Onion - 4 (chopped finely)
• Green Chillies - 6 (chopped finely)
• Turmeric powder - 1/4 tsp
• Asafoetida -2 pinch
• Curry leaves - handful
• Coriander leaves - handful
• Salt - as per taste
• Oil - as needed

Method

• Soak the dhalls and rice for 4 hours.
• Grind them coarsely in the grinder.
• In a kadai, add 1 tsp oil and then add the urud dhall, toor dhall, channa dhall 1 tsp each and turmeric powder, asafoetida and fry well.
• Add the onion, curry leaves to this and fry for few minutes.
• Now transfer this content, salt and coriander leaves to the Coarsely grinded batter and mix well.
• Heat the dosa pan/ non stick pan and pour this batter with the ladle and spread like dosa.
• Pour 1 tsp oil around the dosa.
• Cook on both sides.
• Serve hot with butter or Jaggery.

Prawn Kuzhambu

Ingredients

• Prawn - 1/2 kg
• Onion - 2 (Shallots - 20)
• Tomato - 2
• Green Chilli - 3
• Garlic - 5 cloves
• Coconut paste - 2 tsp
• Chilli powder - 2 tsp
• Coriander powder - 1.5 tsp
• Turmeric powder - 1/4 tsp
• Salt - as per taste
• Jaggery - 1 tsp
• Pepper (grounded) - 1/4 tsp
• Tamarind - lemon sized
• Fenugreek - 1/4 tsp
• Cumin seeds - 1 tsp
• Mustard seeds - a pinch
• Oil - 5 tsp
• Curry Leaves - few
• Coriander leaves - for garnishing

  

Method

• Clean the prawns and keep aside.
• Soak the tamarind in 1 cup hot hot and take out the juice alone.
• In a kadai, add oil, and splutter mustard seeds, cumin seeds, fenugreek seeds.
• Add the chopped onion, green chillies, garlic and fry till the onion becomes translucent.
• Now add the tomato and saute till they become soft.
• Add the prawns, chilli powder, coriander powder, turmeric powder and salt.
• When the oil starts separating, add the tamarind juice and water, pepper powder and jaggery and allow to cook for 10min.
• Now check in the salt and add if necessary.
• Finally add the coconut paste and again cook for another 5 min.
• Garnish with Corainder leaves and serve hot with plain rice.

  

  

Chicken Tikka

Ingredients

• Chicken – 250 gms
• Tikka Masala – 2 tsp (according to taste – for more spicy add 1 more tsp)
• Ginger garlic paste – 1 tsp
• Lemon Juice – 2 tsp
• Butter/ghee – 1 tsp (for brushing the chicken)
• Onion and tomato slices for garnishing.

Method

• Wash the boneless chicken pieces nicely with salt. (So that the smell goes off)
• Marinate the chicken pieces with tikka  masala, ginger garlic paste, lemon juice for 2 hrs or 1 hr in fridge. 
• After 2 hrs, slightly brush the chicken pieces with butter and keep in preheated oven of 250 C for 20 min.
• While 10 min over, take out the chic pieces, brush with butter again and keep inside the oven.
• Garnish with Onion, tomato and serve hot.

Sending my Chicken tikka with Prawn Kuzhambu to chaitrali's Combo meal Event