Stuffed Sweet Putu (kugan)
[tscii]Here is the recipe for stuffed sweet putu.
STUFFED SWEET PUTU
Ingredients:
2 cups of steamed rice flour.
½ cup grated jaggery (vellam)
1 cup coconut scrapings
A pinch of salt
Little ghee
Method:
Put the puttu flour in a basin.
Add in the salt.
Sprinkle little warm water and mix it with your fingers.
The flour should not be too dry or too wet.
Use a coarse sieve to sieve the flour.
Add in ½ the coconut and mix the flour well.
The flour should be loose like rava.
Grease the idli plates with little ghee.
Put in little flour in the mould of the idli plate.
Add 1 tsp of the grated jaggery in the middle of the flour.
Now add more flour to cover the jaggery thinly.
Press it lightly and steam the puttu for about 7 minutes.
Remove the puttu slowly, it will retain its shape.
Now heap a little coconut on top and serve it hot.
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Valaipoo Thuvaiyal ( Selviem)
Friends, this is Selviem's valaipoo thuvaiyal.
The taste was super Selviem. Thanks to your mom.
valaipoo thuvaiyal:
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valaipoo - 1 hand ful.
ginger - 1/2"
garlic - 3 cloves
dry red chilly - 3
grated coconut - 2 tsp
tamarind - 1/2"
salt - reqd.
fry all the above ingredients one by one in oil and grind it.
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Spicy Green Gram Sundal ( Pavalamani Pragasam)
[tscii]Dear friends, this recipe belongs to our PP maam.
Thanks for the recipe, Kugan98
SPICY GREEN GRAM DAL SUNDAL 2
Ingredients:
2 cups green gram dal soaked for 2 hours.
3 shallots sliced
2 tsp coriander seeds
½ tsp cumin seeds
3 dried red chillies
1 tbs scrapped coconut
2 tsp oil
Salt to taste.
Method:
Boil the green gram dal and salt in a pot of water.
Do not over boil and make the gram dal mushy.
Drain the water and keep aside.
(you can use the water to make rasam)
Now grind the coriander seeds, cumin and the red chillies to a paste.
Heat a wok with the oil, add in the shallots and sauté till brown colour.
Add in the ground paste, and the boiled gram dal.
You can sprinkle little water if the paste is thick.
Simmer till the raw smell goes.
Now add in the coconut scrapings and remove.
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Muttai Kulambu (Karthika)
Hi Friends,
Here is the recipe of Muttai kulambu I used to do which i learnt from my mother. Sorry I couldnt post the picture. Pls try this and give me ur comments. If possible post the picture also.I will be very happy!!
Muttai Kulambu:
Ing:
Egg - 4,
Tomatoes - 2,
Shallots - 10,
Oil - 2 tbsp,
Salt - as reqd.,
Coriander leaves (chopped) - little,
Curry leaves - 1 arc.
To Grind:
Shredded Coconut - 3 tbsp,
Dried red chillie - 4( or more as per your taste),
Ginger+Garlic paste - 1 tsp,
Cinnamon - small piece(1"),
Cloves -2 ,
Perunjeeragam - 1/2 tsp,
Turmeric pwdr -1/4 tsp.
Method:
Boil the eggs and remove the shell.
Keep it aside.Cut the Onion and Tomato.
Grind the items given in 'To Grind' to a fine paste.
Heat kadai and pour 2 tbsp of oil.
Put the onion and fry well till onion gets translucent.
Now add tomato and fry till oil floats on top.
Then add ground paste and salt required.
Saute till raw smell goes off and add 1/2 to 1 cup of water.
Let it boil and add the eggs one by one to it.
Remove from stove.
Garnish with curry leaves and coriander leaves.
Note:
Instead of making it like Gravy u can make thokku by reducing the water and also boiled egg can be replaced by breaking the eggs into gravy and let it cook in gravy itself.
Spicy Motchai Sundal 3 (kugan)
[tscii]This is my grandmother's recipe.
SPICY MOTCHAI SUNDAL
Ingredients:
! cup of motchai soaked for about 8 hours.
2 dry red chillies cut into small pieces
1 sprig curry leaves
½ tsp lime juice (optional)
2 tsp oil
1 tsp urad dal
¼ tsp mustard seeds
Little coriander leaves for garnishing
Salt to taste
To Grind Into A Coarse Paste:
1 tbs scrapped coconut
2 green chillies
1 tbs sesame seeds toasted
Method:
Pressure cook the motshai . Strain the water.
In a wok, add in the oil. Add also the urad dal and mustard seeds.
Add also the cut red chillie. Sauté for a second.
Add in the boiled motchai , stir fry for 4 minutes.
Now add in the salt, and the ground paste.
Stir fry for a second, add in the curry leaves .
Add in the lime juice, remove and garnish with the cut coriander.
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Nannari Root Sharbeth (kugan)
[tscii]Making this sharbeth brings back old sweet memories.
My granny had a fan made of this root.
She would sprinkle little water and fan herself.
The air will have a sweet smell of the root.
She also had a very big earthen pot for drinking water.
(No filters that time) :lol:
She will crush a little root and put it in the pot. The drinking water will have the flavor of the root.
The roots have cooling effects.
NANARI ROOT SHARBETH
Ingredients:
100 grms of the nanari root ( veti ver )
½ litre of water
1 litre of warm water
2 kg sugar
2 tbs jaggery ( optional
Method:
Wash and clean the roots well.
Slightly crush the roots with a heavy object.
In a pot add the crushed roots and the warm water.
Keep over night. The water would have changed colour little.
The next day, add the ½ litre of water to the soaked roots.
Now you will have 1 ½ litres of water with the roots.
Now boil the water with the roots for about ½ an hour on sim.
Remove and keep aside.
Now in a different pot, add the sugar.
Add little water and keep on stirring.
The sugar syrup should have the consistency of honey.
Now strain the water boiled with the roots and add it to the syrup.
Give a good stir, keep aside to cool.
You can boil the jaiggery and add to the syrup,
Jaggery is added to get the hue to the syrup.
To prepare one glass of juice:
Put 1 tbs of syrup in a glass.
Add 1 tsp of lime juice.
Pour iced cold water.
Stir the contents and serve chilled.
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This is how the nannari roots look like:
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