Thursday, 23 March 2017

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

Peanuts/Groundnut kozhukkattai is one of the easy kozhukkattai recipe. It is different from the normal poorana kozhukkattai in which we usechanna dhal pooranam. Here we will use peanut and jaggery mix as pooranam. This peanut kozhukkatai doesn’t require any soaking of dhal, so we can make this kozhukkatai in very less time.
PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

Actually I have to thank my friend kanimozhi, because she only shared me this recipe and asked me to try. Before I tasted this knozhukkatai once in her place and liked very much.
So friends you too try this easy kozhukkattaiand tell me how it turned out for you.
Ok now coming to the recipe.
VIDEO RECIPE:

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI
RECIPE TYPE: SWEET | CUISINE: SOUTH INDIAN | SERVES: 4 PERSONS
PREPARATION TIME: 5 MIN | COOKING TIME: 25 MIN
PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)


PREPARATION:
Roast peanuts and remove the skin and keep ready.
Grind peanuts, jaggery and cardamom into coarse powder. This is the stuffing.


METHOD:
in a heavy bottomed pan add water and let it boil. Add required salt to the water and stir well.
Once the salts dissolved in water and while water is roll boiling, add the rice flour and mix well.
If the batter is too sticky stir in medium flame for few minutes. Let the prepared rice dough to cool for a while.


While the dough is warm , grease your hands with oil/ghee and make medium sized balls.
Take one ball and make as disc and place the groundnut jaggery mix with a spoon and close with the dough on the sides.



In the same way prepare all the kozhukkattais and cook in steam for 10 minutes.

Then let them cool for a bit and remove from the plate and serve.

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)

NOTES:
  • Add enough hot water to make nice dough. If the water is not hot enough or used less water , then the kozhukkattais will not be soft.
  • If the dough becomes watery cook in heat for few more minutes or add one or two tablespoon of more flour.
  • Making very tight dough will make the kozhukkattais too hard.
  • While making in bulk, cover the dough with a wet cloth to avoid drying while cooking the first batch.
  • Grease the plate with oil or ghee before keeping the kozhukkattais to cook.
  • Always cook one plate of kozhukkattais at a time.dotn stack the plates, because the water from the top plate will make the bottom plate kozhukkattais as soggy or sticky and uncooked.
  • Normal rice flour can also be used, but idiyappam flour will be best.

PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)



PEANUTS/GROUNDNUTS POORANA KOZHUKKATTAI(PEANUTS MODAK)




Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
Face book Page:Kuzhali's Samaiyalarai
Google +: 
kuzhalis samaiyalarai
Pinterest:kuzhalis samaiyalarai
For videos please subscribe:
kuzhalis samaiyalarai 



Read more ...

Monday, 20 March 2017

CARROT KHEER USING PALM CANDY - SIMPLE AND HEALTHY KHEER


Carrot kheer is a yummiest easy kheer that can be made in jiffy. Generally carrot kheer is more healthy and kids friendly. To make it more healthier i used palm candy instead of white sugar. 
Carrots cooked in milk and makes this scrumptious mildly sweet kheer/drink. It doesn't requires ghee and very simple to make.

Actually I first tasted this kheer in a friends place during my college days. I liked the taste and afterwards made this kheer many times in our home too.
Do try this recipe and let me know how it turned out to you.
Ok now coming to the recipe.
VIDEO RECIPE:

CARROT KHEER
RECIPE TYPE: DESSERT | CUISINE: SOUTH INDIAN | SERVES: 4 PERSONS
PREPARATION TIME: 2 MIN | COOKING TIME: 25 MIN

PREPARATION:
Chop the carrots into medium sized pieces.
METHOD:
Boil 1 1/2 cup of the milk and add carrots and let it cook till the carrots become soft. It almost takes around 10 minutes. 
 Add the palm candy and let it melt in the hot milk. Stir in between to avoid burning at the bottom.

Then grind the carrots into smooth paste by adding the little milk used to cook the carrots.

Add the remaining milk in the same pan and allow it to boil. Then add the ground carrot paste and stir well.


Add cardamom powder and let the mixture to boil for 10 more minutes and remove from heat. Stir occasionally to avoid burning at the bottom.

Then remove from heat and allow it to cool. Then refrigerate it for 1 or 2 hours.
Garnish with pistachio and serve chill.

NOTES:
  • Use the carrot cooked milk to grind the carrot.
  • Adjust the sweetness as per your wish. The above quantity of the palm sugar will be for medium sweet only.
  • I want the kheer to be so simple; if you want to make it rich you can add condensed milk and some nuts also.
  • You can use white sugar instead of palm candy.
  • If you feel your palm candy is having more impurities, you can mix the candy in boiling water, then filter and add to the milk.



Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
Face book Page:Kuzhali's Samaiyalarai
Google +: 
kuzhalis samaiyalarai
Pinterest:kuzhalis samaiyalarai
For videos please subscribe:
kuzhalis samaiyalarai 



Read more ...

Thursday, 16 March 2017

GINGER THUVAIYAL/THOGAIYAL(INJI THUVAIYAL) RECIPE

GINGER THUVAIYAL/THOGAIYAL(INJI THUVAIYAL) RECIPE


Ginger thuvaiyal/thogaiyal is an easy healthy thuvaiyal recipe. We usually make this along with sothi kuzhambu. This ginger will helps for easy digestion while having rich curry like sothi.
We can make this thugaiyal as  little runny and serve as chutney also.
Ok now coming to the recipe.
GINGER THUGAIYAL/THUVAIYAL
RECIPE TYPE: SIDE DISH | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 5 MIN | COOKING TIME: 5 MIN
INGREDIENTS:
Ginger                                    1 inch piece
Coconut                                  2 tbls
Urad dhal                               2 tbls
Red chilli                                2
Salt                                         as required
Tamarind                               a small gooseberry size
oil                                          1 tsp
For tempering:
Oil                                          1 tsp
mustard seeds                         1/2 tsp
curry leaves                            few
Tsp: teaspoon||tbls: tablespoon

PREPARATION:
Chop the ginger into small pieces for easy grinding.
Chop or grate the coconut and keep it ready
METHOD:
Roast red chillies, ginger, coconut, and urad dhal separately with a teaspoon of oil and let it cool down.


Grind the roasted ingredients along with salt and tamarind into smooth paste by adding little water.
temper wiht the items given under for tempering table and add them to the prepared thuvaiyal and mix.
Serve with rice.
Or add little more water and serve as chutney with idly or dosa.
GINGER THUVAIYAL/THOGAIYAL(INJI THUVAIYAL) RECIPE
We had this with Thirunelveli special sothi. Tastes yummyy:)
Please check the below link for sothi kuzhambu recipe

GINGER THUVAIYAL/THOGAIYAL(INJI THUVAIYAL) RECIPE


Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
Face book Page:Kuzhali's Samaiyalarai
Google +: 
kuzhalis samaiyalarai
Pinterest:kuzhalis samaiyalarai
For videos please subscribe:
kuzhalis samaiyalarai 



Read more ...

THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

Sothi kuzhambu is a very popular stew recipe some parts of southern tamilnadu, especially thirunelveli. It is must serving dish in marriages in thirunelveli.
Sothi is nothing but the stew in which the vegetables are cooked in coconut milk. It is a rich gravy having little dhal to get the thick consistency.
Actually I have first tasted this in a friend’s place around 4 years back and it was awesome. Later I got the recipe from her and tried and it was really great and rich. Thanks selvi akkaJ
THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

It is generally served along with ginger based side dish, ginger thogaiyal/(thuvaiyal) or ginger pachadi. As this kuzhambu will be majorly having coconut milk which will be very heavy in stomach to digest, ginger based side dish is necessary to make the digestion easy.
Ok now coming to the recipe.
VIDEO RECIPE:


THIRUNELVELI SOTHI KUZHAMBU
RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | SERVES: 2 PERSONS
PREPARATION TIME: 30 MIN | COOKING TIME: 20 MIN


PREPARATION:
Firstly chop the vegetables, chop the drumstick into a finger size pieces. Chop carrot as small rounds, and potatoes in to cubes. Chop beans as 2 inch size pieces.

Finely Chop onions and peel the garlic and keep aside.
Grind the ingredients given under ‘for grinding’ table.

Cook and mash the moong dhal and keep aside.
Then prepare milk from the coconut. While extracting milk from coconut we usually refer 3 milks, on the basis of its thickness. Firstly extracting milk will be so thick, secondly extracting milk will be little thinner than the first one, thirdly extracting milk will be thinner one. So extract the three milks and keep them in separate bowls.
To extract the milk, first grind the coconut with a cup of warm water. No need to make it as smooth paste, just coarse paste is enough. Extract this first milk by filtering the ground paste. Keep aside.
Then again add a cup of warm or hot water and mix well, filter and keep it also in another bowl.
Then extract the third thinner milk by adding remaining 1 cup of warm water and mix well. Then filter and keep this thinner milk in separate bowl.



METHOD:
In a heavy bottomed pan add oil and let it become hot. Then add the chopped onion and garlic and sauté for few minutes. 
 Add the vegetables ad saute for 1 or 2 minutes, then add the the third milk i.e., thinner milk.  and let it boil.

Once vegetables are half cooked add little salt. Close with a lid and let the vegetables to cook till soft.

Once the vegetables got cooked add the secondly extracted milk, mashed moong dhal, and then the ground green chillies and onion paste. Allow it to boil for 5 minutes. Check for the salt and add if required.


By this time the stew becomes little thick. (Generally this sothi will be little runny only).
Finally add the first milk i.e., thicker one and immediately switch of the heat.

Then prepare the tempering given under ‘For tempering’ table and add them to the prepared sothi.






After remove from heat squeeze lemon juice and mix well.
Serve hot with rice along with ginger thuvaiyal or ginger pachadi.
THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

NOTES:
  • Generally for 2 people one coconut will be enough.
  • Always use the coconut milk with in 1 hour after extracted.
  • You can also use the readymade coconut milk powder or coconut milk and mix with water as 3 consistency milk separately, in case of unavailability of fresh coconut. But taste we need to compromise littleJ.
  • Adding moong dhal is only for thickness, so you can reduce it to 2 tablespoon also, but dont add more
  • After adding the thicker milk, don’t let the sothi to boil.
  • Don’t add more salt at first. Check at the end and add.
  • Don’t use more water to extract the milk otherwise sothi will become thinner
  • For 2 persons one full coconnut will be enough.
  • Dont heat the sothi after adding lemon juice, it will give bitter taste.
Please check the below lnk for ginger thugaiyal recipe


THIRUNELVELI SOTHI KUZHAMBU / SODHI RECIPE

Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
Face book Page:Kuzhali's Samaiyalarai
Google +: 
kuzhalis samaiyalarai
Pinterest:kuzhalis samaiyalarai
For videos please subscribe:
kuzhalis samaiyalarai 



Read more ...

Sunday, 12 March 2017

VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE

VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE

Vegetable masala wheat noodles is a scrumptious healthy noodles. I have used home made wheat noodles to prepare this excellent dish. We can call this as wheat idiyappam also.
Generally noodles will be the favorite of most people, obviously we too. In our family we all three love noodles, that too instant noodlesJ. We know it is not good for health but we like that taste. But we don’t like the plain noodles with the spice powder which comes with the instant noodles. So I always prepare the noodles with vegetables only.So I followed the same way which I prepare for normal noodles. But instead of ready made noodles I prepared the home made wheat noodles. Actually this idea was given by my friends manobala and kanimozhi. Thanks dears J. While speaking about the recipes they told this idea and asked me to try. I first tried with a very small amount of flour and it was really great. Then I prepared this for our dinner and my kid and hubby loved this lot. We enjoyed whole heartedly without any guilt JSo do try this recipe and revert me how it turned out for you.
VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE

Ok now coming to the recipe.
VEGETABLE MASALA WHEAT NOODLES
RECIPE TYPE: MAIN | CUISINE: FUSION | SERVES: 3 PERSONS
PREPARATION TIME: 10 MIN | COOKING TIME: 30 MIN

VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE

METHOD:
Chop the vegetables and keep aside. Chop the sprin onion white part and green part separately.
Dry roast the wheat flour for around 5 to 6 minutes till nice aroma comes. But be careful not to burn.

Then switch of the stove. Mix salt in little hot water and add to the flour. Then add the hot water little by little and mix well with a spatula.


Then let it cool for 2 to minutes. Then make nice dough using hands.
Grease the mrukku ural ,idiyappam  achu and idly plate with oil.

Fill the murukku ural with the prepared dough and prepare the noodles/idiyaappam.
Cook in the steam for 5 to 10 minutes.

Then let the cooked noodles to cool down completely.

In a heavy bottomed pan add olive oil. Once it becomes hot add the cinnamon, cloves and cardamom. Let them fry.
 Then add chopped spring onion white part and onion and sauté till the onion becomes translucent. Then add ginger garlic paste and saute.

Add tomatoes and sauté well. Then add the coriander powder, red chilli powder, and garam masala powder 


Then add and noodles masala powder and sauté well. Then add the vegetables , salt and stir for few minutes.


Add water and let the vegetables to cook. Once the vegetables cooked well, then add paneer and pepper powder.

Add coriander leaves and spring onion green part and mix.

Add the prepared wheat noodles/idiyappam and mix well.

Serve hot with tomato ketchup.
VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE
NOTES:
  • Dry roasting the wheat flour is very important to get soft noodles and to avoid the stickiness.
  • Use hot water only to prepare the dough. 
  • While preparing the dough dont add more water, because if the dough is too thin or sticky , because thick dough only will give long and non-sticky noodles.
  • While hot the noodles may look sticky. But after cooled down it will become fine.
  • You can add or remove any of the vegetables.
  • Adding garam masala is optional.
  • If you don’t have noodles masala then adding garam masala is enough.


VEGETABLE MASALA WHEAT NOODLES- INDIAN STYLE


Do try this recipe and please don’t forget to give your feedback in comments.

To get the update of new recipes posted in my blog please do subscribe to my blog or like my facebook page or follow me on pinterest or add to your google + circle.
Face book Page:Kuzhali's Samaiyalarai
Google +: 
kuzhalis samaiyalarai
Pinterest:kuzhalis samaiyalarai
For videos please subscribe:
kuzhalis samaiyalarai 



Read more ...