Athirasam

Ingredients

Rice flour-2cups

Jaggery-11/2cup

Dry ginger(sukku)-few

Cardamom-3

Ghee-1tsp

White sesame -1tsp(optional)

Preparation


To rice flour

1.Wash and soak raw rice for 1 to 2 hrs.

2.After 2hrs,drain the water completely and spread it on a cloth or paper,so that it will absorb the excess water.

3.After 15mints,dry grind the rice nicely.Sieve it.

To jaggery

1.Grate jaggery,add enough water to soak the jaggery..

2.Bring it to boil..once jaggery dissolves,filter it to remove any impurities...

Method

1.Mix flour,cardamom powder,sukku and sesame seeds..

2.Boil the jaggery water and check the consistency of the syrup to get a two string consistency.Don't allow to burn the syrup..

3.Pour the hot syrup over the flour and mix well with a ladle..

4.Cover it with a tight lid and let it rest for 1-2days..

5.I left it only for one day.after one day

This is the dough for athirasam...

6.Take the dough out and knead again...

7.Grease ur hands with ghee or oil.

8.Make balls from the dough and flatten the ball with ur hands and a small hole in the center.(u can use banana leaf or plastic cover with ghee)

9.Gently slip it into the oil.Fry both sides till it turns brown colour.

10.Remove from oil.Athirasam has tendency to absorb the oil.

11.Press the athirasam between two slotted ladles to remove

12.Then put it on a paper towel to drain excess oil and let them cool

13.Store them in airtight containers.


Note

1.If the flour is sticky or loose and u are unable to make balls,then add a little wheat or maida flour to it to get the right consistency.

2.If the dough is too tight,then add some milk to it

Besan Flour/Gram Flour Murukku (kadala Mavu Murukku)

Ingredients

Rice flour-2cups

Besan flour-1/2cup

Cumin seeds or sesame seeds-1tsp

Perungayum-a pinch

Butter/ghee/hot oil-1tsp

Salt as req

Oil for deep frying

Method

1.Take a bowl,add rice flour,besan flour,cumin seeds,perungayam,salt and butter.

2.Mix it well.

3.Add some water slowly and mix all together to the dough consistency.

4.Dough should not be too sticky or too hard.

5. Take the 3round holes or star holded plate in the murukku press and fill it with the dough..

6.Heat oil in the kadai.Turn the heat to medium and fry the murukku both sides till golden brown..

7.Drain it from oil to paper towels.

8.Crispy murukku was ready to eat

Nellikai Halwa/jam (Gooseberry/amla Halwa)

Ingredients

Nellikai/gooseberry-8big

Sugar-2cups

Cashew and raisins-5

Honey-2tsp

Ghee-2tsp

Food color-a pinch (optional)


Preparation

1.Steam the amla for about 10 to 15mints...

2.Remove the seeds and grind the flesh in the mixie..


Method

1.Heat a tsp of ghee in pan and fry the cashew nuts and raisins.

2.In same pan,add sugar and enough water and food color...


3.No neccessary to check any consistency...

4.To the boiling syrup add grinded amla and stir well.


5.Add fried cashewnuts and raisins..Keep stirring it until the mixture turns medium thick.

6.Finally add 2tsp of honey..

7.Once halwa starts to thicken,switch off the stove..

8.Allow to cool...

9.Amla halwa/jam ready to serve...

Oats Stuffed Paratha

Ingredients

Wheat flour-1cup

Oats-1/2cup

Chillypowder-1/2tsp

Turmeric powder-1/4tsp

Coriander powder-1/2tsp

Salt as req

Curry leaves-few string

Coriander leaves-few

Water as req

Oil/ghee as req

Preparation

For Dough

Take a bowl mix wheat flour,salt,2tsp of oil and water.Make a dough.Dough should be soft.keep aside it for 30mints.

For stuff

Take abowl,add oats,coriander leaves,curry leaves,chilly powder,turmeric powder,coriander powder(u can use chaat masala) mix well by adding little by little water.This is the stuff.Make small balls from this..

Method

1.Divide a dough into equal portions.

2.Flatten the dough and fill the stuff and seal it.

3.Now roll it into a paratha of desired thickness on a floured surface.

4.Cook it on both sides.Drizzle a tsp of oil..

5.Serve it with any curries..

Mutton Vindaloo

Ingredients

Mutton-1/4kg

Onion-1finely chopped

Lemon/Vinegar

Coconut milk (optional one)

Vindaloo Masala

Redchilly-6to7

Ginger-1inch

Garlic-5 to 6

Cumin seeds-1/2tsp

Pepper corns-1/2tsp

Mustard seeds-1/2tsp

Salt to taste

Sugar-1/4tsp

Cinnamon-1

Cloves-2

Method

1.Soak the above vindaloo masala ingredients in vineger and coconut milk for 30mints

2.Grind it into fine paste...

3.Wash the mutton apply salt and keep it aside for 30mints...

4.After 30mints,take the mutton add vindaloo masala and mix well...

5.Keep this mixture for 30mints to 1 hr...

6.Heat oil in a pan,add the mutton mixture to it.. Allow to cook for few mints...



7.After that add chopped onions...

8.Add some water and cover the pan with lid..Allow to cook...

9.Cook in a low flame...Cook till the mutton is tender...



10.Mutton vindaloo are ready to serve

Egg Kabab

Ingredients

Boiled egg-2

Onion-1

Green chilly-2

Ginger garlic paste-1tsp

Coriander leaves-few

Mint leaves-few

Salt as per taste

Gram flour-2tsp (binding agent)

Corn flour-1tsp

Chilly powder-1tsp

Coriander powder-1tsp

Turmeric powder-1/2tsp

Kasuri methi leaves-few

Method

1.Boil the eggs and grate them into a medium bowl.

2.Chop the chillies,onion,mint and coriander leaves...

3.Combine all the above ingredients together..

4.Mix well and make a smooth dough(if it is dry,add some water)

5.Make a small balls and flatten each of these in ur palm.

6.Heat oil in a pan and fry kababs,few at a time until crisp and golden brown.

7.Tasty kababs was ready to serve and eat

Palak Chicken

Ingredients

Chicken-1/4kg

Onion-1 big finely chopped

Tomato-1 finely chopped

Ginger garlic paste-11/2tsp

Chilly powder-2tsp

Coriander powder-1tsp

Palak/spinach-as much as u want ( washed and chopped)

Salt as req

Oil

Cloves-1

Cinnamon stick-1

Star aniseed-1

Method

1.Heat oil in a pan,add cloves,cinnamon,star aniseed..

2.Then add chopped onions and saute it well till it turns little brown color..

3.Add ginger garlic paste to it and stir it for a while.

4.Then add chopped tomatoes and saute it till tomatoes get smashed..

5.Add chilly powder and coriander powder to the above mixture...Let it cook for 2 to 3 mints...

6.Now,add chicken and mix well.Add salt...keep covered...

7.Allow to cook for about 5 to 8mints.But stir it for every 2mints...

8.Now add chopped palak to chicken and mix well..keep covered on medium heat...

9.After chicken is cooked and change the flame to high.Fry well to remove any excess water...

10.Palak chicken was ready.Serve hot with rice or chapathi or parotta...