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Wed Apr 22 06:05:59 UTC 2009
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shanthi krishnakumar's cook book
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My Registered & Protected Copyright: http://shanthisthaligai.blogspot.com/
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shanthi krishnakumar's cook book Sunday, April 12, 2009 TAMIZH VARUSHA PIRAPPU VEPPAMPOO PACHADIIn addition to the general pandigai menu, this pachadi is prepared on Tamil New Year and has all the six tastes (sweet, sour, salt, bitter, pungent and astringent).INGREDIENTS:Jaggery - 1 cupMango sliced - 1/4 cupTamarind paste - 1 tsp.Dry red chilly - 1mustard seeds - 1/4 tsp.Fresh veppampoo (neem flowers) - 1 tsp.SaltMETHOD:Soak the tamarind in water, extract pulp and boil the mango slices in it with a pinch of salt till the raw smell of tamarind goes. Add the powdered jaggery and again boil it till the raw smell of the jaggery goes.In a pan, heat 1 tsp. of ghee, add mustard seeeds and when they splutter add red chilly and fry the veppampoo (neem flowers) till golden brown. Add to the above and mix well. Posted by shanthi at 8:42 AM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) Saturday, April 11, 2009 VADU MANGAI INGREDIENTS:Small,tender mangoes - 10 measuresSalt - 1 measureDry red chillies - 1 measureMustard seeds -1/4 measureCastor oil - 2 tsp.Turmeric powderMETHOD:Leave a little stalk in the mango and wash the mangoes well.Dry it with a neat towel.Pour in the castor oil and mix it well till all the mangoes are coated with oil.Add salt and turmeric powder and keep it in an air-tight JAADI (Ceramic Jar) or bottle for 3-4 days.Turn it upside down with a ladle daily.The mangoes will shrink and salt will become watery. Now, powder together dry chillies and mustard seeds nicely and add to the mangoes and mix well.Store in a small bottle for daily use. Always use a spoon or ladle to take out the mangoes. Never use your hand.This can be refrigerated and used for a year and it goes well with curd rice and even sambhar saadam.NOTE: Chillies and salt can be used as per individual taste Posted by shanthi at 9:33 AM 0 comments Labels: SUMMER SPECIALS JAVVARISI VADAAM Ingredients: 1 glass sago(Javvarisi)7 glasses water green chillies and salt paste( as per taste) butter milk 1 cup (optional) oil 2 tsp. Method: Wash saggo and keep aside. Pour 7 glasses of water in a big vessel and boil it. While boiling add 2 tsp. oil (so that the sago does’nt stick to each other) and then sago and chillipaste with salt Let it boil until the sago becomes transparent. At the end add a small cup of buttermilk (The vadaam will come out in white colour while frying) Prepare the mixture in night and spread the vadaam in the morning. The mixture will be watery but in the morning it will become thick. Spread a plastic sheet in mottai maadi (open terrace) and pour the mixture with a spoon in round shape. Dry in hotsun for two to three days until dry and store it in an air-tight container. Deep fry in oil when required. Posted by shanthi at 9:08 AM 0 comments Labels: SUMMER SPECIALS PULIYODHARAI PULIYODHARAI INGREDIENTS: Cooked rice Pulikkachal Puliyodharai podi For Pulikkachal: Tamarind pulp – 2 cups Mustard seeds- 1 tsp. Chenna dal – 1 tsp Dry red chillies – 4 Methi seeds – ½ tsp Groundnuts- 2 tsp. Curry leaves - few Hing Turmeric powder Gingelly oil Salt For powder: Pepper -1 tsp Dry red chillies – 4 to 5 Coriander seeds - 4 tablespoons Chenna dal – 2 tsp Methi seeds – ¼ tsp. METHOD: Soak tamarind in lukewarm water , extract pulp and keep aside. Dry roast pepper, red chillies, coriander seeds, chenna dal and methi seeds and powder it in a mixie. This can be stored in an air-tight container. In a heavy bottomed pan, heat gingelly oil, add all the ingredients except the tamarind pulp. When they turn golden brown, add the pulp and stir till it becomes like a paste . This is pulikkachal. This can be stored for 2 to 3 months in a refrigerator. While making puliyodharai, add a spoonful of this paste to the cooked rice and a spoon of the powder alongwith a teaspoon of fresh gingelly oil. Puliyodharai is ready. Posted by shanthi at 2:24 AM 0 comments Labels: MIXED RICE LEMON RICE LEMON RICE INGREDIENTS: Cooked rice- 2 cups Mustard seeds – ¼ tsp. Urad dal – ½ tsp. Chenna dal – ½ tsp. Groundnuts – 1 tsp. Turmeric powder -1/4 tsp. Hing – a pinch Dry red chillies – 2 curry leaves – few Coriander leaves – few Lime – 1 Salt Oil METHOD: In a kadai, heat oil, add mustard seeds. When they splutter add urad dal, chenna dal, dry chillies, groundnuts, curry leaves, turmeric powder and hing. When golden brown off the stove and add cooked rice, and salt. Squeeze the juice of a lemon and gently turn it around and mix well without breaking the rice grains. Garnish with coriander leaves and serve. Posted by shanthi at 2:12 AM 0 comments Labels: MIXED RICE VEGETABLE PULAO VEGETABLE PULAO INGREDIENTS: Basmati rice – 1 cup Water – 2 cups Beans, carrot, and shelled peas – 1 cup Big onion – 1 Ginger – 1 small piece Garlic – 2 pods Green chillies - 2 Cinnamon stick – 1 Clove – 2 Cardamom – 1 Garam masala - 1 tsp Oil Salt METHOD: Soak basmati rice in water for half an hour. Wash and cut the vegetables into cubes. Coarsely grind onion, green chillies, ginger and garlic. Heat oil in a pressure pan, add the spices, and then the ground paste and fry till the oil leaves the sides. Add the vegetables, salt and sauté for two more minutes. Pour in the water and when it starts boiling add the drained rice and garam masala and mix well. Pressure cook for 3 whistles. Garnish with coriander leaves and serve with onion raitha or any raitha of your choice. For raitha: Cut onions finely, add salt and thick curds. Garnish with coriander. Posted by shanthi at 1:48 AM 0 comments Labels: MIXED RICE MIXED VEGETABLE RICE MIXED VEGETABLE RICE INGREDIENTS: Cooked rice – 2 cups Beans, carrot, potato, peas – 1 cup (cut into cubes) Big onion - 1 Turmeric powder – 1 pinch Chilli powder – ¼ tsp. Garam masala 1 tsp. Oil Salt METHOD: Cut onions finely. Wash and cut the vegetables into cubes. In a kadai, heat oil. Add onions and fry till transparent. Now add turmeric powder and vegetables , sprinkle some water and cover with a lid till it is cooked. Add salt and chilli powder mix well and sauté for sometime. Add garam masala and stir it. Now, add the cooked rice and mix well. Garnish with coriander leaves. Posted by shanthi at 1:37 AM 0 comments Labels: MIXED RICE Sunday, April 5, 2009 PARUPPUSILI Paruppusili is a different kind of karamudhu and is very tasty. Ingredients: Fresh Beans - ¼ kg. (cut very finely) Mustard seeds - ¼ tsp Urad dal – ½ tsp Curry leaves Oil To coarsely grind: Toor dal - 1 cup Dry red chillies – 2 salt METHOD: Soak toor dal and red chillies in water for ½ an hour drain and grind coarsely with salt without adding much water. Steam it and keep aside. Boil beans with salt and turmeric powder, drain it and squeeze out the excess water. Heat oil in a non- stick pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and stir fry till golden brown. Add the boiled beans mix well andsaute for 3 more minutes. Paruppusili is ready to serve. Posted by shanthi at 7:25 AM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) POTATO KARAMUDHU Cut the potatoes into small pieces. In a kadai, heat oil, add mustard seeds. After they splutter add urad dal, and a pinch of turmeric powder. When urad dal turns golden brown, add the diced potatoes. Add salt and chilli powder as required. Fry till golden brown and serve. Posted by shanthi at 7:17 AM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) RICE RICERaw rice – I cupWater – 3 cupsUse a pressure cooker, or rice cooker or boil water in a utensil using excess water and drain the water after the rice is cooked. Posted by shanthi at 7:14 AM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) UTHAPPAM Ingredients: For the batter: Raw rice - 3 cups Idli rice - 2 cups Urad dhal - 1 cup Methi seeds – 1 tablespoon Salt to taste For sprinkling: Carrot(grated) onions(chopped) coriander leavesDosai molaga podi Method: Heat the dosa tawa , pour the batter for about ¼ inch thick. Sprinkle onions, grated carrot , coriander leaves and Dosai molaga podi evenly. Pour a teaspoon of oil around the uthappam and cover with a lid. Turn to the other side . Serve hot with any chutney of your choice. Posted by shanthi at 5:09 AM 0 comments Labels: Easy tiffins Friday, April 3, 2009 SRI RAMA NAVAMI Sri Rama Navami is a pandigai celebrating the birth of Lord Rama . Pandigai thaligai for Sri Rama Navami is the simplest of all the pandigais. They are Panakam, Neer Mor and kosumari. Rama fulfilled all his duties towards his subjects in Ramarajyam. Even a poor man will have buttermilk and jaggery in his house and can celebrate Rama Navami. That is the karunyam of Sri Rama. NEER MOR INGREDIENTS: Buttermilk Salt Coriander leaves Curry leaves Hing powder METHOD: Add salt, curryleaves, coriander leaves and hing to buttermilk. Mix well and offer it to Lord. PANAGAM INGREDIENTS: Jaggery Dried ginger powder Cardamom powder Water METHOD: Powder the jaggery. Mix it in water till it dissolves. Strain it. Add the powders, stir well and offer to Lord. KOSUMARI INGREDIENTS: Moong dal – ½ cup Grated mango – ½ cup Coriander leaves – 2 tsp. Curry leaves – 4-5 Salt – as required Mustard seeds Oil METHOD: Soak dal for 1 an hour. Drain the water. Add grated mango and salt and mix well. Heat oil, add mustard seeds and when they splutter add hing and curry leaves. Mix well and offer it to Lord. All these recipes are summer coolers. Posted by shanthi at 3:01 AM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) Wednesday, March 25, 2009 DOSAI MOLAGA PODI Ingredients: Dry red chillies : 1 tumbler Whole Urad dhal : ½ tumbler Chenna dhal : ¼ tumbler Mustard seeds : 1 teaspoon Hing powder Oil : ½ teaspoon Salt to taste Method: In a kadai, heat oil and fry the chillies and dhal till golden brown. Allow it to cool for 15 minutes. Dry grind in a mixie with salt. Store it in an air-tight container. Use when needed with gingelly oil. Posted by shanthi at 10:54 PM 0 comments Labels: POWDERS ALOO GOBI (JAIN) Ingredients: Gobi (flowerettes) - 2 cups Aloo (diced) – 1 cup Tomatoes - 2 large Coconut (scraped) - 1 tablespoon Pottu kadalai – 1 teaspoon Turmeric powder – 1 pinch Chilli powder – ¼ teaspoon Dhania powder – ½ teaspoon Garam masala powder – ¾ teaspoon Sambar powder – ½ teaspoon Salt – to taste Oil- 2 tablespoons METHOD: Wash Gobi and Aloo and boil them in water with salt. Strain and keep aside. Grind tomatoes, coconut, and pottu kadalai to a smooth paste. In a kadai, heat oil, add turmeric powder and the ground paste and fry till oil leaves the sides. Add all the powders, little salt and boiled vegetables. Pour ½ cup of water and cook them till it comes to a gravy consistency. Garnish with coriander leaves and serve hot with chappatis or puris. Posted by shanthi at 10:46 PM 0 comments Labels: JAIN FOOD KUZHI PANIYARAM Ingredients:For the batter:Raw rice - 3 cupsIdli rice - 2 cupsUrad dhal - 1 cupMethi seeds – 1 tablespoonSalt to tasteFor seasoning:Scraped coconut - 1 cup mustard seeds – ½ teaspoon Urad dal split - 1 teaspoonCurry leaves - finely cut - 2 teaspoons Green chillies – cinely chopped – 1 teaspoonOil – 2 teaspoonsMETHOD:Soak all the ingredients for the batter in water for 3 hours.Grind it in a grinder to a dosa batter consistency. Add salt.Allow it to ferment for 6-7 hours.In a kadai, pour little oil, add mustard seeds, urad dal, and when they turn golden brown, add curry leaves, green chillies and scraped coconut fry for a minute and add the seasoning to the batter. Heat the paniyaram mould, put ¼ spoon of oil in each mould, pour a small ladle of batter, cover it with the lid for two minutes and turn the paniyaram to the other side. Cook it till crispy . Take it out from the mould with the help of the stick. Serve hot with chutney , Dosa molagaa podi or anything of your choice. Note: 1. This can be done using the batter alone. ( for small children)2. This can be done with coconut scrapings also.3. This can be done using finely chopped onions, carrots, cabbage etc. While seasoning, saute onions for two minutes and add finely chopped vegetables and then as usual.Note: The same batter can be used in preparing uthappam Posted by shanthi at 10:12 PM 0 comments Labels: Easy tiffins Sunday, March 1, 2009 CHOW CHOW SUBJI (JAIN) INGREDIENTS:Chow Chow - 1/2 kgTomato - 3 largeRasam powder - 1 tablespoonSambhar powder - 1/2 teaspoonDhania powder - 1/2 teaspoonJeera powder - 1/4 teaspoonjeera - 1/4 teaspoonTurmeric powder - a pinchasafoetida - a pinchsalt - to tasteoil - 1 tablespoonMethod:Cut and dice chow chow.Grind tomatoes to a smooth paste.Heat oil in a kadai , add turmeric powder, asafoetida, and jeera.Add tomato paste till oil leaves the sides.Put in diced chowchow, all the powders , and salt.Pour in half cup of water and cover it with a lid till it gets boiled.Remove from fire when thick as a gravy.Season with chopped coriander leaves and serve with chappathis. Posted by shanthi at 10:23 PM 0 comments Labels: JAIN FOOD SPICY MUTTER PANEER (JAIN) Ingredients: Paneer- 400 gms (cut into cubes)Mutter- 3 cups (shelled or frozen peas)Tomatoes- 4 largeJeera- 1 tspCinnamon- 1” stickCloves- 5 to 6 piecesCashewnuts- 10 whole piecesGaram masala powder- 1 tspChilli powder- 1 tspTurmeric powder- ½ tspCoriander powder- 1 tspCurd- 1/4 cup (optional)Oil- 6 tbspCoriander leavesSalt to taste Method: 1. Soak the jeera, cinnamon, clove and cashewnuts in hot water for 10 to 15 mins and grind to a fine paste.2. Grind the tomatoes separately and keep aside.3. Heat the oil in a kadai. Add the ground paste and fry for a few minutes.4. Add the tomato paste and stir.5. Now add the garam masala powder, chilli powder, turmeric powder and coriander powder and fry till oil leaves the sides.6. Add the curd while continuously stirring.7. Add the paneer cubes, boiled mutter and salt and allow it to cook for a few minutes. Garnish with coriander leaves and serve hot. Posted by shanthi at 10:18 PM 0 comments Labels: JAIN FOOD DOSAI INGREDIENTS:Idli rice- 5 cupsmethi seeds- 1 teaspoonwhole white urad dhal- 1 cupsalt as requiredMETHOD:Soak rice(with methi seeds) and dhal separately for 3-4 hours. Grind rice and dhal separately. Add salt and allow the batter to ferment for 7-8 hours. Spread the batter in a dosa pan. Posted by shanthi at 10:15 PM 0 comments Labels: Easy tiffins I D L I INGREDIENTS:Idli rice - 4 cupsWhole white urad dhal - 1 cupMethi seeds - 1 teaspoonsalt - 3 level teaspoonsMETHOD:Soak rice with methi for 3-4 hours.Soak urad dal separately.(The trick for spongy idlis) :1. Soak urad dhal for about 45 minutes only.2. Wash the dhal well and soak it in 3 cups of water3. Grind in the soaked water itself till fluffyFirst grind the dhal till fluffy and then grind the rice separately. Mix both the batter and add salt. Allow it to ferment for 7-8 hours. Make idlis using idli plates. Posted by shanthi at 10:10 PM 0 comments Labels: Easy tiffins Monday, February 9, 2009 GENERAL PANDIGAI MENU Generally for a pandigai, the menu is as under:Saadam(rice), Nei(ghee), paruppu, mor kozhambu or Sambhar, , paruppu usili, karamudhu(poriyal), kootu, thayirpachadi, kosumari, vadaam or appalam, vadai or thayir vadai, sattumudhu(Rasam), kannamudhu(payasam), thayir (curd),oorugaai(pickle). Posted by shanthi at 11:27 PM 0 comments Labels: PANDIGAI THALIGAI(SAMAYAL) Subscribe to: Posts (Atom) SEARCH TITLE HERE Easy tiffinsJain foodMixed ricePandigai thaligai(samayal)PowdersSummer specials About Me shanthi Learning never ends. I am enthusiastic to learn things. Very outspoken and transparent. View my complete profile Labels Easy tiffins (4) JAIN FOOD (3) MIXED RICE (4) PANDIGAI THALIGAI(SAMAYAL) (6) POWDERS (1) SUMMER SPECIALS (2) Followers Blog Archive ▼ 2009 (20) ▼ April (12) TAMIZH VARUSHA PIRAPPU VADU MANGAI JAVVARISI VADAAM PULIYODHARAI LEMON RICE VEGETABLE PULAO MIXED VEGETABLE RICE PARUPPUSILI POTATO KARAMUDHU RICE UTHAPPAM SRI RAMA NAVAMI ► March (7) DOSAI MOLAGA PODI ALOO GOBI (JAIN) KUZHI PANIYARAM CHOW CHOW SUBJI (JAIN) SPICY MUTTER PANEER (JAIN) DOSAI I D L I ► February (1) GENERAL PANDIGAI MENU - 072df45aca8f43c8ba7a3b35e85a13337d147d61073af59a7d1bc84fc25832f3
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