TOMATO PICKLE

INGREDIENT

Tomato 1 kg
Tamarind lemon sized
Gingelly oil 150 gms
Salt as per taste
Mustard seeds for seasoning
Red chilli powder 50 gms
Turmeric powder 1 tsp
Asafoetida 4 tsp
Jaggery 3 tsp
Fenugreek powder 1 tsp

METHOD

Boil tomato till the skin gets peeled off
Grind it to a smooth paste along with tamarind
Take a kadai and pour the oil . Add mustard seeds ,asafoetida, When it splutters add the puree and let it cook in simmer for 15 to 20 minutes,,
Remove the lid and add turmeric powder ,chilli powder , salt and mix well.Let this mixture cook well for 25 min.Oil will start coming out of the tomato puree, At this stage add 3 tsp of jaggery and mix well. Finally add a tsp of Fenugreek powder .When the pickle cools store it in a air tight container,

KAI MURUKKU

INGREDIENT

Raw rice flour 1 cup
Deep roasted urid daal powder 1 tsp
Hot melted ghee 1 table spoon
Salt as per taste
Cumin seeds
Water to make very soft dough
Asafoetida 1/2 tsp

METHOD

Mix rice flour ,urid dal powder salt cumin seeds, asafoetida and mix well..Heat the ghee and pour it on the mixed flour, Mix thouroughly and add water slowly and  knead it to a very soft dough.
In a sheet of newspaper make muruku using finger. Let it dry for 5 min.Slowly remove the murukku from the paper using a laddle and gently transfer it to pre heated oil and fry in medium flame till the oil stops bubbling
Strain to remove excess oil and store it in an air tight container

MULLU MURUKKU

INGREDIENT
Rice flour 2 cups
Roasted gram daal haf cup
Green gram daal half cup
Salt as per taste
Asafoetida
Ghee 2 tablespoon
Water for kneading the dough
Cumin seed 2 tsp

METHOD

Sieve the rice flour.Grind the daal together to a fine powder and sieve.Mix it with rice flour.Add salt, asafoetida,cumin seeds,hot melted ghee.Mix evenly with all these ingredient.
Take that much portion of the flour as will be sufficient in filling in the murukku press mould. Add enough water to make a smooth dough.Press the dough using star plate in a plastic paper or greased plate. immediately transfer it to the pre heated oil .Let it fry in medium flame. Remove when done to golden brown and strain the excess oil and store in  a air tight container.

Raagi kaara adai

INGREDIENT

Ragi 1 cup
Water 3/4 cup
onion 2 nos
Green chillies 2 nos
Grated coconut 3 tbsp
Asafoetida 1 tsp
Mustard seed for seasoning
Oil 3 tsp
Coconut oil for final application on the dough
Salt as per taste
Coriander leaves
Curry leaves
Turmeric powder 1 t sp

METHOD

Take a kadai and add oil. Add mustard seed for seasoning,
Add onion, Asafoetida, green chillies ,grated coconut, curry leaves and saute for few minutes,
Add salt ,turmeric powder .Add the water and bring it to boil
At this stage , simmer the stove and add ragi flour slowly till it mixes well without forming any lumps.
Switch off the stove and keep stirring till it becomes like a ball
Cool the dough.Add coriander leaves and knead well .Finally add coconut oil for a good aroma
Take a lemon sized ball of the dough pat it in a thin sheet of paper .Steam cook for 2 minutes,
Now in a tawa apply oil and put this steam cooked adai and roast till little crispy adding oil on both sides

MUULI PARATHA

INGREDIENT

For masala

Raddish 2 big
Carrot 2 nos
Onion 2 big
Green chillies 1 nos
Red chilli powder 1 tsp
Coriander , cumin, garam masala, aniseed powder turmeric powder 1 tsp each
Salt as per taste
Butter For the final touch
Ghee for application on the paratha
Cooking oil
Corainder leaves
Pudina leaves

Wheat flour 1 cup
Salt as per taste
Water to knead the dough

Method

Knead wheat flour as for making chappati. Add Coriander and pudina leaves along with the flour and knead it to a soft consistency

Grate radish and carrot after removing the  skin.
Cut the onion green chillies
In a kadai add 3 tsp of oil.Add the onion and fry till pink.now add the grated radish, carrot, green chillies, ginger garlic paste, red chilli powder , cumin powder , coriander powder , salt, turmeric powder,aniseed powder , garam masala powder and keep stirring till all blends well and the vegetables cooks to a soft consistency.
Remove from stove and let it cool.

Take a lemon sized ball of the wheat flour press it to a 10 cm diameter,.
Add lemon sized of the above masala . Close the dough like a ball. and press again to a 15 to 20 cm diameter.
In a tawa bake the paratha adding oil on both sides.Keep the flame to medium.When the paratha turns golden brown remove and apply butter or ghee as per taste

PALAK PANEER

INGREDIENT

spinach one bundle
Onion 2 nos
Tomato 1 big
Green chilli 1 no
Red chilli powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1  t sp
Fenugreek powder 1/2 tsp { or fenugreek dry leaves 3 tsp}
Salt as per taste
Ginger garlic paste 2 tsp
Turmeric powder 1/2 tsp
Milk half glass
Oil 3 tbspn
Butter 1 tbspn
Sugar 1 tsp
Cumin seeds for seasoning
Coriander leaves

Method

Cut the leaves of the spinach and boil for 3 minutes. When it cools,grind it to a smooth paste.
Boil onion and tomato for 3 minutes ,.When it cools grind it to a paste along with green chillies
TAke a kadai .Pour oil and butter. Add cumin seeds .When it splutters add onion tomato paste, ginger garlic paste, turmeric powder , Cumin powder , coriander powder,garam masala powder and let it boil in simmer till the raw smell goes.Add red chilli powder and boil for another 5 minutes.
At this stage add the ground spinach and milk.Let it boil for 10 minutes in simmer. Oil will come out of the mixture.
Add panir cube and cook for 3 minutes till every thing blends well.
Add sugar and coriander leaves finally

SARASWATHI POOJA RECIPES

PARUPU PAYASAM
SUNDAL
MEDU VADAI

PARUPU PAYASAM

Ingredient

Green gram dal 50 grams
Ghee 2 tsp
Coconut cut into pieces and dry fried 25 grams
Cardamom 3 nos
Jaggery 100 gms
Milk extracted from half the coconut 2 glass
ghee to fry the dry fried coconut 1 tsp
Raisins 4 tsp

Method

In a kadai add 2 tsp of ghee and fry the dal till it turns golden brown uniformly.
Add water to it and cook till it becomes soft. Add crushed cardamom.
Boil jaggery in water ,Remove dirt and pour in on the daal and boil for 5 minutes.
Add the coconut milk and boil for 5 minutes.
Take a kadai and add a tsp of ghee to fry coconut and raisins. Pour it on the payasam

MEDU VADAI


INGREDIENT

Urid dal 1 cup
Salt as reqd
Asafoetida 1 tsp
Curry leaves
Rice flour 1 tsp
Oil for deep frying
Juice extracted coconut.{remains from above after using the coconut milk for payasam}

Method

Soak dal for 2 hours . Drain water and grind in a grinder till a smooth and frothy batter comes. Add salt curry leaves and asafoetida. Add a tsp of rice flour.Add the juice extracted coconut and mix well
Apply water to the palm and take a ball sized of the batter in the palm and pat it ,make a small hole in between and carefully transer it to the heated oil
When the vadai turns golden brown remove from oil and drain.


KONDA KADALAI SUNDAL

INGREDIENT

Kondakadalai 250 grams
Dhania powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1  tsp
Coconut grated 3 tbspn
Salt as required
chilli powder 1 tsp
Asafoetida 1 tsp
Oil 2 tbspn
Coconut oil 2 tsp
Mustard seed for seasoning
Curry leaves
coriander leaves

PAKODA

INGREDIENT


Bengal gram dal 1/2 cup
Thur dal 1/4 cup
Rice flour 1/2 cup
Red chillies 2
Salt as per taste
Onion big 2 nos Cut in length
Saunf 2 tsp
Cumin 1 tsp
Curry leaves
Coriander leaves
Asafoetida 1 tsp
Cooking oil 250 gms

Method

Soak the daal for 1 hour.Grind it to a thick smooth paste along with red chillies, salt .Add asafoetida, curry leaves, coriander leaves , saunf, cumin seeds and mix rice flour to make it sticky in the hands. Just before frying add the onion, because if onion is mixed before it will leave some water and the pakoras may not come crispy.
Now take a heavy bottomed kadai and heat the oil. Take the mixture in  the fingers and just leave it to the oil.It will fall in different shapes. When it turns golden brown remove from oil and strain

SUNDAL

INGREDIENT

Kondakadalai 250 grams { or any type of lentils}
Dhania powder 1 tsp
Cumin powder 1 tsp
Turmeric powder 1  tsp
Coconut grated 3 tbspn
Salt as required
chilli powder 1 tsp
Asafoetida 1 tsp
Oil 2 tbspn
Coconut oil 2 tsp
Mustard seed for seasoning
Curry leaves
coriander leaves

Method

Soak the dal fro 8 hours. Boil the dal till done to soft. Add salt , turmeric powder while boiling
Take a heavy bottomed kadai and add 2 tbspn of oil and add the mustard seed.When it splutters add coconut, coriander , cumin , asafoetida, red chilli powder , curry leaves and saute well till good aroma comes out of it.
Add the cooked daal and mix well keeping the flame in simmer till all the extra water gets evaporated,
Add a tsp of coconut oil and garnish with coriander leaves.