Paruppu(toor dal) Thogaiyal Recipe | Paruppu Thogaiyal with Milagu Kuzhambu

As i mentioned earlier in my milagu kuzhambu post,here is the paruppu thogaiyal recipe.This is familiar almost in all South Indian homes.DH love this with milagu kuzhambu but my fav combo is garlic rasam.This would be our fav lunch in most of the weekends.My mom used to add garlic in paruppu thogaiyal but i skipped that here.If you want you can add it while grinding.

Ingredients:

1/2 cup Toor dal
2-3 Dry red chillies(adjust according to ur taste buds)
1/4 cup grated coconut
A Pinch hing
1/3 cup water
1 garlic cloves(optional)
Salt as needed



Method:

• Dry roast Toor dhal and dry red chillies in medium flame until the dal turn golden brown. And then dry roast the grated coconut and take it out in a plate,let it cool for sometime.
• First add the dal in the mixie cup powder it along with dry red chilly and hing.Powder it.

• Now add the coconut and salt,grind it without adding water.
• Grind the coconut coarsely and add little water,grind it. Transfer this in a container and keep it fridge.Take it out while serving.

Here is the protein rich side dish is ready.You can have it with just plain rice and oil/ghee.Do try this delicious side dish and enjoy

My Notes:

• Addition of garlic is an optional because some people won’t like the raw flavour of garlic.
• While dry roast the dal,make sure that it should not burn.
• The thogaiyal should be slightly grainy but not too coarse or too fine. 

Have a Nice Day!!!

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Sticky Walnut Cake with caramel sauce Recipe | Simple Walnut cake Recipe

Baked this cake first time and it came out very well.I got this recipe from one of my friend.Walnut oil which has been used in this recipe,gives nutty flavor to this cake.The caramel sauce adds special touch to this cake,especially while serving.This is very simple recipe and easy to bake.

Baking time:25-30 minutes
Tin size:9 inch round tin
Temperature: 180 degree Celsius

Ingredients:
1 and 1/2 cup plain flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
150 g Butter,at room temperature
2 tsp Walnut oil
4 large eggs
1/2 cup chopped walnuts
3-4 walnut for topping
For Caramel Sauce:
1/4 cup brown sugar
1/4 cup whipping cream
2 tbsp unsalted butter
a drop of  Vanilla extract



Method:

• Pre heat the oven and grease the tin.

• Add butter and sugar in a mixing bowl and beat it ,till the sugar dissolves.

• Add the egg and start beating it.Beat at high speed for 5 minutes or till it becomes soft and foamy.

• Add the flour,baking powder,baking soda and oil, mix well.Add in the finely chopped walnut and mix well.

• Grease the tin and transfer the mix.Top the walnuts.

• Bake it for 25-30 minutes at 180 degree Celsius.Once the cake done remove it from the oven and cool it completely.Walnut cake is ready now lets make the caramel sauce.

 

• Add the cream,butter and brown sugar in a sauce pan.Boil it till it become a sticky consistency.Add in the vanilla extract finally and remove it from stove.

      Walnut cake with caramel sauce is ready to taste now.

Variations:

• I used walnut oil here if you didn't get the oil you can change it into any odorless oil but sure taste will not be the same.
• Caramel sauce topping gives yummy taste to the cake,if you don’t like no need to add it.

Have  a nice day!!!

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Schezwan Vegetable Noodles-Indo Chinese Style | How to make Schezwan Noodles

 

I am great fan of Veg Chow Mein.Noodles which made in indo Chinese style is the one we all really love.This recipe is very simple which is made of home made schezwan sauce,gives nice flavour to the noodles.Do try this easy and simple recipe. 

 

Serves : 3

Cooking and Preparation time : 30 mins 

 

Ingredients:

1 noodles pocket

2 cups vegetables (i used beans, carrots, cabbage and capsicum)

1/4 cup spring onions.finely chopped

1 tbsp oil

2 dry Red chilly

1/4 cup spring onions, finely chopped

1/2 tsp pepper powder

salt as required

For Schezwan Sauce:

3-4 dry red chillies

1 inch ginger

5 garlic cloves

1 tbsp tomato sauce

1/2 tsp soya sauce

1 tsp vinegar

 

 

Method:

• Make the Schezwan Sauce first by soaking the dry red chillies for an hour.Drain the water and add it into the mixie jar.Grind the chillies along with ginger,garlic,tomato sauce,soya sauce and vinegar into a fine paste.Keep aside.

• Julienne cut the vegetables and make it ready.
• Boil the noodles and drained in cold water.

• Heat oil in the wok and add the dry red chillies.
• Reserve little spring onion for garnishing.Now add the vegetables,saute for few seconds and then add the sauce.

• Add the cooked noodles and then mix it with sauce,saute for few seconds and remove it from the stove. Garnish it with Spring onions.

      Serve hot vegetable loaded schezwan Noodles with simple tomato sauce

 

My Notes:

• I used the home made schezwan sauce,you can add the store bought sauces also.
• According to your taste bud you can adjust the amount of sauce while adding it.

Have a Nice Day!!!

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Milagu (Peppercorns) Kuzhambu made with freshly grounded spices

This is my Fav Kuzhambu/Kulambu recipe ever.Milagu kuzhambu and Paruppu Thogaiyal would be our fav combo.Here am sharing my mom’s version of milagu kuzhambu,i will post the recipe of paruppu thogaiyal soon.

Serves: 3-4
Preparation Time: 30 minutes

Ingredients:

1 tbsp Sesame oil 
1/2 tsp Mustard seeds
A sprig Curry leaves
10 Shallots, peeled
Tamarind,gooseberry sized
1/4 tsp Turmeric powder
1 and 1/2 cup water
Salt to taste
To dry roast and powder:
4 Dry red chillies
1 and 1/2 tbsp grated  coconut
1 tbsp Peppercorns
1 tsp Cumin seeds
1/2 tsp Toor dal
1 tbsp Coriander seeds
A generous pinch hing



Method:

• Soak the tamarind in 1/2 cup of water and squeeze out the pulp.Keep aside.

• Heat a pan and dry roast the coconut,dry red chilly, peppercorns, cumin seeds, toor dal, coriander seeds one by one till they come to a light golden in colour.
• Cool the mixture.Then add hing and powder it,keep aside.

• Heat the oil in a pan and temper the mustard seeds.Once it started splutter add in the shallots and curry leaves,fry well till it becomes soft.
• Add in the tamarind extract and 1 cup water into the kadai,boil well.Add Turmeric power and salt.

• Once the kuzhambu started foaming,add in the freshly grounded powder and mix well.Cover with lid and let it boil for sometime.
• Once the oil oozes at the top,remove it from the stove.

                  Here is the simple,yet delicious lunch is ready!!!

My Notes:

• Peppercorns are too good for health so don’t reduce the quantity of peppercorns,if you feel the kuzhambu is spicy then reduce the amount of dry chillies before powder it or you can add ghee or gingerly oil into the rice while having it.

Have a Nice Day!!!

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Inji Murappa recipe | Inji Mitai | Ginger Candy Recipe

Inji Murappa/Marappa which is also called as Inji Mitai(ginger candy), good for digestion.Usually this can be available in bus and railway stations in Tamil Nadu but rarely prepares at home.It controls the travel sickness and also sickness during pregnancy.Here is the Recipe for inji Murappa.

Yields: 12-15 Medium sized Candy
Preparation Time: 15-20 minutes

Ingredients:
1 and 1/2 cup Sugar
100 g Dry ginger powder
1/4 cup Water
1 tsp Ghee



How to Prepare:

• Boil water in a kadai and then add in sugar,mix well.
• Boil well until it reaches the one string consistence.

• Add in the dry ginger powder and then mix it well without lumps.
• Once it started foaming at the top add the ghee and immediately switch of the stove.
• Grease a container with ghee and transfer the ginger mix.Let it cool down for few minutes and then cut it into your desire shape and sizes,store it in a container.

                                  Here is the Inji Murappa is ready to taste.
My Notes:

• We can store it in room temperature,even for one month also.
• I used the dry ginger powder (sukku powder) to make this candy.If you didn’t get the dry ginger powder, you can use the fresh ginger.Grind the fresh ginger in mixie without adding water and then add the grinded paste into the sugar syrup.Boil it till it foams at the top.
• If you are using fresh ginger ,choose young ginger to make this candy.
• It is good for health but don’t take more than 2 pieces as ginger is produces more heat.

Have a Nice Day!!!

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Vanilla Chiffon cake with fresh cream frosting and fresh fruits topping

I was on Travel for the past 2 weeks,thus couldn’t able to post recipes on these days. Hope all of you  Celebrated the Mother’s  day.I made this cake for mother’s day celebration held at Aishu’s class party yesterday.She has been asking me to make a cake as same as the fresh fruit cake in the Bread Talk.At last i did and it came very well.

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Lemon Rice Recipe(South Indian) | Lunch Box Ideas

This rice preparation is well-known all over south india, although there are likely to be mild variations in the way it is performed in various regions.It is ideal to pack and take along when travelling.

Serves : 2-3
Ingredients:

• 2 cups rice, cooked or leftover rice
• 1 lemon
• 1/2 tsp mustard seeds
• 1 tsp Urad dal
• 2 dried red or green chillies 
• 1 tsp Bengal gram 
• 2 tbsp peanuts
• A generous pinch of turmeric powder
•  A generous pinch of asafoetida
• few sprigs of curry leaves
• 2-3 tsp of sesame oil
• salt to taste

Method:

• If you have any left over rice,you can use it.If cooking fresh, then cook with 2 cups of water for 1 cup rice.Spread this rice on a plate to cool.

• Heat oil in a kadai and temper it with dried red chilli,mustard seed,urad dal,hing and curry leaves.Once the mustard seeds splutter.Add the peanuts and fry it.
• Switch off the stove and squeeze the lemon in the kadai.

• Now add salt and turmeric powder and mix well. Now add the rice and mix well.

   We love it with Roasted Potatoes,it goes well with simple papad also.

My Notes:

• You can use any rice,but make sure that rice should not be mushy.
• Instead Sesame oil you can use any odorless oil.
• Always add the lemon juice once switched off the stove.

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Chilli Mushroom(Dry) Recipe - Indo Chinese Style

Chilli Mushroom is a classic  Chinese dish that is inspired with the Indian ingredients.I have already posted the Chilli Paneer Recipe with paneer and green chilies,however i want to make slight variation for chilly mushroom,so i have added dry red chillies. It makes a great appetizer for parties and very easy to make as well. Before proceeding to the recipe do check the Post how to clean Mushroom in easy way.

Ingredients:

• 200gms White Button Mushroom cut into small cubes
• 3 tbsp oil
• 2 medium sized onions,diced and separated
• 4 Garlic pods finely chopped
• 2 tsp soya sauce
• 3 dry Red chilies
• 1 Green bell peppers,diced.
• A pinch salt(Adjust the salt according to your taste)

To Marinate the Mushroom we need:

• 2 tbsp Maida Flour
• 1 tbsp Corn Flour
• 1 tsp ginger garlic paste
• 1/2 tsp Pepper Powder
• 1/4 cup water
• 1/2 tsp salt

Method:

• Slice the onion separate it,break the dry red chilli,dice the bell peppers,chop the garlic and spring onions.
• Clean mushroom and dice it.

• In a mixing bowl add maida, corn flour, ginger garlic paste, pepper powder and salt.Pour water and mix  well without lumps.Add the mushroom cubes into the batter and mix well,marinate it for half an hour. Make sure that Mushroom pieces are fully covered with this marinade.
• Heat oil in a pan,add marinated mushroom without any batter, reserve this batter for later use.Shallow fry the mushroom.
• Turn the other side also and shallow fry, till it becomes light brown.Once done drain the excess oil and take it out from the pan.

• In the same pan,add in the onion,garlic,bell peppers and chillies,saute it for few minutes till the onion becomes soft.
• Add sauce and salt.Saute them again for few minutes.Finally add the fried mushroom and saute well.
• Add a tsp of reserved batter,if you want as a gravy.Otherwise you can skip this step.Saute it till the gravy becomes thick.Once it becomes thick,remove it from the stove.

It goes well with fried rice and rotis.Do try this delicious Chilly Mushroom Recipe and Enjoy!!!

My Notes:

• You can try this recipe with tofu or Paneer instead mushroom.
• If you want to make gravy add the reserved batter and a tbsp water.You can get the thick chilly mushroom gravy.

Have a Nice Day!!!

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Payasam using Vermicelli(semiya) and Sago(javvarisi) Recipe | Tamil New Year Recipes

Let this New Year bring you more happiness,health and wealth so with a joyful heart. Wishing you all a Happy New Year.இனிய புத்தாண்டு நல்வாழ்த்துக்கள்.Here am sharing a classic dessert which is commonly made on all special occasions.Scroll down for Recipe.

Serves : 2-3
Ingredients:
1/2 cup Vermicelli/Semiya
1/3 cup Sago/Javvarisi
2 cups Milk
1/2 cup Water
1/2 cup Sugar
A generous Pinch Cardamom Powder
1 tsp Ghee
5-10 Raisins
5-10 Cashew Nuts



Method:

• Soak sago in water for 1/2 an hour and drain it,this will help you for quick cooking .
• Heat ghee in a kadai and then fry the cashew nuts and raisin,till golden brown.Take out in a plate,keep aside.
• Fry the vermicelli in the same pan,take it out and keep aside.

• Boil water in a pan and then add the soaked sago,cook until it turns to a transparent balls.
• Add the vermicelli and cook for few seconds or till it turns soft.

• Once the vermicelli becomes soft ,add the milk.Let it to boil.

• Add in the cardamom powder and mix well.Now add the fried raisins and cashew nuts.Serve the Payasam either Hot or cold.

        Make this simple and yummy kheer/Payasam and enjoy New Year.

My Notes:

• Soaking the sago helps you for quick cooking.If you are using the small variety,then no need to soak for long just soak it just for 10 minutes and add it.
• You can use condensed milk instead normal milk.In that case skip sugar.
• You can add any nuts of your choice.

Have a nice Day!!!

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