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 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 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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Kollu(Horse Gram) Rasam Recipe | Rasam Recipe

Kollu/Horse gram rasam has lot of health benefits.I will makes this twice a week.This can be taken for weight loss and Menstrual Problems.Never thought to click this rasam until a friend asked the recipe of it.Night shot, so kindly bare the click.Here is the recipe,

Ingredients:

3 tsp kollu/Horse Gram
1/2 cup water
2 garlic cloves,crushed
1 tsp jeera powder
1 tsp pepper powder
1/4 tsp mustard seeds
1/2 cup thick tamarind juice 
2 tomatoes chopped finely
1 tsp oil
A pinch hing
1 tsp turmeric powder
1 sprig curry leaves
Coriander leaves for garnishing



Method:

• Soak kollu in water for overnight and pressure cook it,till it becomes soft.
• Drain the water and keep aside.
• Heat oil in a kadai,temper mustard seeds and hing.Then add in curry leaves and tomato ,fry it for a while.

• Now add the kollu water,let it boil for few seconds and then add the tamarind extract.
• Add the crushed garlic,pepper powder,cumin powder and salt.
• Once the rasam foams at the top,switch off the stove and then add minced coriander leaves.

You can consume this rasam as a soup or with steamed rice.Do try this healthy rasam and enjoy!!!

Variation:

• You can grind the kollu after boiling and then add the grounded paste instead staining the water,that is more effective way of making kollu rasam.
• once the kollu water is stained,don’t through the kollu.Make kollu sundal.Check here to know how to make sundal.

Have a Nice Day!!!

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Top 10 Tamil New Year (Puthandu) Recipes | Varuda Pirappu 2013

Tamil New Year / Puthandu / Varuda Pirappu 2013 is just near to the door step, thought it might be useful if I share a few easy recipes in this occasion.Few of my Tamil New Year Menus as follows,

1. Mangai Pachadi with Neem Flower

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Simple Eggless Cinnamon Rolls Recipe with Cream Cheese glace

Looking for buns/rolls recipes that don't require a bread machine? This is an easy and basic recipe for Cinnamon Rolls that does not require much skill.There are many ways to make Cinnamon Rolls and this is one of them (and in my opinion, a very simple way).
 
Yields : 8-9 buns
Baking Time : 20-25 minutes.
Tin Size : 8 inch square or round tin.

Ingredients:

3  cups Plain flour
3  tbsp Melted butter
1 tbsp Active dry yeast
1 and 1/2 tbsp Sugar
1 tsp Salt
1/2 cup Luke warm Milk
1 tbsp Olive oil
2 tsp Cinnamon powder
2 tbsp Brown Sugar
1 tsp butter for brushing

For glace:

2 tsp Cream cheese
2 tsp Icing Sugar
1 tsp Butter
2 drops vanilla Extract



Method:

• Add flour,butter,salt,sugar and yeast,mix well.Add in Milk little by little and knead the dough well.

     

• Add in oil and knead well.Wrap it and keep it for 2 hours.

• Allow it rise for double the size.
• Dust the work surface with flour and then rolls the dough using rolling pin.
• Brush on top with butter.

• Mix cinnamon and brown sugar,sprinkle all over the dough.
• Start rolling it,tightly.Cut it into 2 inch pieces.

• Arrange it in a baking tray.
• Wrap it and let it to rise for half an hour.Bake it for 20-25 minutes or until it turns light brown.

• In a mixing bowl,add in cream cheese,icing sugar,butter and vanilla essence and blend well.
• Spread it all over the hot buns and serve it.

                   Soft and flavourful cinnamon rolls is ready to taste
Variations:

• Cheese frosting is optional you can avoid glace.
• For stuffing you can add Chocolate chips,tutti fruity, raisins also.
• You can use wheat flour instead plain flour.

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