Sago Puttu(Javarisi Puttu)

Recently one of my srilankan friend bought puttu steamer for me. This is my first experience of making puttu, (yes I never made puttu before). And I was afraid how it will turn out and hesitating to make. Since my mom doesn’t make puttu in home even I never knew how the steamer looks like. I came across this sago (javarisi) puttu when I was goggling sometime back in one of my favorite Tamil website. Here is the recipe how I made them.

INGREDIENTS:

Raw rice – 1cup
Sago (javarisi) – 1cup
Greated Coconut – 1cup
Salt to taste
Sugar

METHOD:

Soak sago into the boiling water for 1 hour or till became transparent. Mean time soak the raw rice for 2 hours, drain water and let them dry in cloth.

Now grind the rice to powder with salt in blender.Mix the rice flour with sago and add water . You should be careful while mixing the water to the mixture. It should not change to dough. It should be in a powdered form wet enough for steaming.

Layer 1tsp of coconut first, then 3 tsp of rice mixture, then again 1 tsp of coconut, repeat rice mixture, last layer finish off with coconut till you reach the top of the cylindrical shape. Close the lid and fill water in the lower bowl and allow it to boil well.(u can separate the cylindrical shape from the bowl)

When water starts boil fix the puttu steamer(cylinderical part) on the nozzle of the steam vent.Cook for 10mins after steam comes out in the holes.Now slowly invert the steamer over a plate and push carefully from one edge.

Serve with sugar,ripe banana or Channa.

I don’t know this puttu is health enough to send WBB-healthy breakfast by suganya,,but I can remember my mom’s words”anyfood cooked by steam is healthier than cooked using oil”.So i am sending he he:)))

But i am sure kids will like this.....so I am also sending this to kids food event by vanamala .

Kollu Thovaiyal

Tired of cooking the same sambar,rasam and curry everyday? Try making this kollu thovaiyal for a change. My mom used makes this as a side dish for curd rice. I remember those days whenever she makes this thoviyal me and my dad used to make fun ” we are not horse”. She put fresh small onions and garlic, which gives more taste and good remedy for sinus problems. Lazy cooks like me use this as a main dish for rice.Here we go with the recipe…



INGREDIENTS:

kollu(horse gram) – 1cup
Onion – ¼(medium size)
Garlic – 6 cloves
Curry leaves – 1 spring
Cumin seeds – 2tsp
Pepper corn – 1tsp
Red chili – 3
Dhaniya seeds – 2tsp

METHOD:

Soak kollu for ½ an hour.Then cook with enough water and salt for 5 whistles. Drain the water and keep aside. Separate 2tsp of water. Heat oil in pan and add Cumin seeds,dhaniya seeds, red chili and pepper corns. Saute it for 3 mins.Be careful when saute the pepper corn. It may sputter. Allow it cool and add to the cooked kollu with fresh curry leaves, onions and garlic. Now grind this mix well. If you feel the thoviyal is too solid you can add 2 tsp of kollu water. Enjoy with rice….Don't forget to add 2tsp of ghee while having with plain rice.

Arusuvai Food Chain – Coconut Ladoo With clove Tea

The Arusuvai friendship chain has been going on for quite sometime now in India. It was started here, in the US, recently by The Yum Blog, Bhags & Bharathy. I was wondering what would be the surprise ingredient that I would receive from Seema. Finally I got the surprise ingredient yesterday. I guessed the ingredient before opening the package from the smell which spreads everywhere in my mailbox and apartment. It was a small package of cloves (kirambu) with a friendly note. Thank you seema for sending such a nice ingredient over.

My hubby was nagging for a long time for ladoos.Really I want to make something different so I added Coconut and rava to make ladoo and it came out very well and we thoroughly enjoyed it with a cup of clove(kirambu) tea. Both recipes are easy to make and you’ll be amazed by its taste. Here are the recipes how I made them….

INGREDIENT:
(For Coconut ladoo):

Rava(sooji) - 1/2cup
Grated Coconut – 1cup
Sugar – 2cups
Milk – 1cup
Cardamom powder - 1tsp
Cashews - 10 (fried in ghee)
Raisins – 10(fried in ghee)cloves – 4
Ghee – 1/2tsp

Method:

Pour ghee in a kadai. Fry cashew and raisins until till golden brown color and keep aside. Fry sooji in the remaining ghee. After the sooji is fried add the grated coconut also and fry for 2 minutes.

Add milk to the pan. The consistency should become watery. Grind sugar and the fried cashews(5) into a smooth powder .Now add this powder to the milk. Keep stirring it till becomes thick. It takes about 30-40 mins to become thick.

It has to become thick enough to make rounds balls with hand. Remove from the fire and add the remaining cahews,raisins and cloves.Cool it and make this mixture into small round balls it by pressing gently with your hand.

Serve with hot tea or allow to cool and keep in airtight dry container.

CLOVE TEA:

Clove tea is good for health and has been used by the Chinese to treat indigestion. Cloves are stimulating and aid digestion and this is used to break up intestinal gas and to treat nausea and heartburn. This makes a strong flavored tea. If it’s too strong for your taste dilute it, or start with a smaller amount of cloves and gradually increase. You might enjoy the Clove Tea recipe below as well.

INGREDIENT:

Tea powder – 3tsp
Milk – 1cup
Sugar – 3tsp
Sukku(dry ginger) – 1tsp
Pepper – 1tsp
Clove – 5
Cardamom powder –1/2tsp
Cinnamon – 1tsp

METHOD:

Grind cloves, cardamom and cinnamon and make it as a powder. Bring water to boil. Add tea powder in to water. Now add sukku and allow boil it for 2 mins.Then add cloves,cardamom,cinnamon and pepper one by one and boil for another 2 mins. Cover and let simmer for few minutes. Add sugar, milk and stir for another mins. Steep for 5 minutes. Pour through filter to remove spices. Enjoy with delicious snacks......

I am passing on the Arusuvai Friendship Chain to a couple of my friends ....

Cham from Spice club

Sagari from Indian cooking

Divya from Dilse

Enjoy everybody as the Arusuvai Friendship Chain continues......Cham-mailed you the stuff today morning..Sagari and divya will mail you the stuff tomorrow and confirm it with you girls. Hope you like your secret ingredients!Good luck and expecting the superb dishes you will come up with...

PF Chang's Vegetarian Lettuce Wraps(素食莴苣套)

Chicken lettuce wraps - my hubby’s all time favorite Chinese food. He wants to go Pf Chang every weekend for this great appetizer only. To impress him I decided to make these lettuce wraps in home and they were a hit. I adopted the lettuce wrap recipe with little modification of my own taste from here.As i told in my previous post we sacrificed chicken for 2 months ,i am presenting this vegetarian version.For chicken letuce wraps you can replace the tofu with chicken.




INGREDIENTS:

Tofu – ½ cup
Mushrooms – ½ cup
Chopped Red onions – 1
Garlic paste – 1tsp
Iceberg lettuce leaves – 4
Brown sugar – 2tsp
Green chili – 2
Water chestnuts – 1cup
Chinese cellophane noodles

(Special sauce)
Sugar– 2tsp
Soy sauce – 1tsp
Rice Vinegar – 2tsp
Ketchup – 2tsp
Lemon juice – 1tsp
Sesame oil – 1tsp
Chili sauce – 2tsp
Water - 2tsp

METHOD:

To make the special sauce dissolves the sugar in the water in a small bowl. Add remaining ingredients and mix well and refrigerate until ready to serve the lettuce wraps.For stir-fry sauce mix the soy sauce, brown sugar, and vinegar together in a small bowl and keep aside.Fry the noodles as directed and keep aside.

Heat 2 tspn of oil and fry the tofu on both sides until crispy and golden color.Remove from pan and place on a paper towel. Cut the mushrooms and water chestnut as small peas. When tofu and is cool cut it as the size of mushrooms and water chestnuts are.

Now heat the oil in the same pan and add tofu,garlic,onions,water chestnuts,green chili and mushrooms. Cook it well.Now add the stir fry sauce and sauté the mixture for a couple minutes.Allow it to cook well.

Then break the fried cellophane noodles into small pieces and spread evenly over a lettuce “cups”.Arrange the mixture over the noodles and top with special sauce.Enjoy with your family...
I am sending these lettuce wraps to Bindiya's These are a few of My favourite things with the theme "Chinese Foods".

Hurray.....Two Awards...I am so excited

Whooo... I received this wonderful Nice Matters Award from dear uma.Still not sure whether I deserve this cute award or not!..Thank you uma :)

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

And now its my turn to pass this award to

Cham-she has who often tempts me to go off my diet with her great collection of recipes which I see and drool on her place :-)

Lavanya raj-A Rocking Woman who blogs her homely, divine shots incessantly!.

Seema - she have lots of recipes which i always think I should make it .seema,you might have received the same, still I need to pass along to you!..

Kf - who has some unique recipes i wish to try.

Jayashree -who is so talented in coming up with so many dishes ! Enjoy girls...

And dear Shanti banu and Divya have kindely sent this second award...its indeed a pleasant surprise to me...thank you girls for this wonderful award.

Thankyou so much girls,,,, you made me feel so special.

Banana Flower Vada(Vazhai Poo Vadai)

Vadas are one of the most popular fast food snacks and they come in exciting varieties.It can be eaten with pongal, served with sambhar or curd, or with payasam. Banana flower vada is a Authentic Tamilnadu delicacy. Here we go with the recipe...

INGREDIENTS:

Banana Flower( vazhai poo) - 1 full poo

Chenna dal (Kadalai paruppu )- 1 cup

Finely chopped onion - 2

Green Chilies - 4

Cumin seeds- 1/2 tsp

Fennel seeds – 1tsp
Ginger crushed – 2tsp

Turmeric powder - 1/4 tsp

Curry leaves - 8 or 10 finely chopped

Coriander leaves(finely chopped) – 3stks

METHOD:

Peel the outer skin from the banana flower. You have to remove the small white stems inside each flower including the skin. Then Cut them into small pieces and immediately place them in the turmeric water otherwise they will become dark. Boil the flowers in water for 10 minutes drain them and keep aside.

Soak the chenna dal in water for about 1-2 hrs. Separate 2tsp of Chenna dal .Now wash and drain the water completely with a paper towel, grind coarsely and mix chopped onion, green chilies, ginger, cumin,fennel seeds,curry leaves, coriander leaves, chenna dal and chopped flowers (drain all water before adding to Dal) with salt.

Mix everything to form thick dough. Make tiny balls of the mix and flatten to make vada shape with your hands. Deep fry them in oil till golden brown .Serve hot with ketch up.

Kuska With Veg Kurma

Kuska – is a very common dish prepared in tamil-Muslim homes and my all time favorite Sunday meal during my college hostel days. .Whenever I remember my hostel days first thing comes in my mind is food, especially kuska.It would be delicious with chicken kurma. Since we guys sacrificed chicken for our diet ,,,, I am presenting this kuska with veg kurma.

INGREDIENTS (for kuska):

Basmati rice – 2 cups
Green chili – 3
Sliced onion - 1
Star anise - 2
Cloves(Grambu) - 3

Cinnamon(patta) - 1" piece

Cardamom(Elakka) - 3

Bay leaf - 1 no
Coconut milk – 1 cup
Ginger,garlic paste – 2tsp
Butter/ghee – 2tsp
Oil – 4tsp
Mint and coriander leaves – 2 springs

METHOD:

Wash and soak rice for 15-20 minutes. Drain rice and keep aside. Heat ghee and oil in a heavy in a thick bottomed Pressure Cooker. Add cinnamon, bay leaf, cardamoms, star anise and cloves and allow them to splutter. Now add onion and green chili. Fry it well and add ginger, garlic paste and sauté it well. Add coriander and mint leaves and sauté it for while.Now add 1 cup of counet milk and 2 cups of water.Allow them to boil well.Now add the drained Rice and mix well.Add salt for taste and pressure cook for 3 whistle.

INGREDIENTS (for Veg kurma)

Carrot,peas,Potato,Beans – 2 cups
Cinnamon, Lavangam cloves - 3

Mustered seeds -1tsp(optional)

Ginger, garlic paste- 2tspGreen chili - 3

Chopped onion and tomato (each) - 1

Turmeric powder - 1/4tsp

Curry leaves - 1 tsp

Coriander leaves - 3 tsp

Coconut milk - 2tsp
(To grind):
Coconut grated – 3tsp
Fennel, cumin seeds, Dania seeds,gasagasa,pepper corns,Urad dal(each) - 1tsp

Chili, Coriander powder,Garam masala(each) - 1 tsp

METHOD:

Heat the pan with the oil and add Cinnamon, Lavangam cloves when it pops add green chili, onions, Ginger garlic paste and fry until it becomes brown. Then add chopped tomato and fry for 3 mins. Add all the vegetables, turmeric powder and sauté for a while. Allow them to cook well. Grind all the ingredients above. Now add this paste ,coconut milk and water, bring to boil well. Remove from fire. Season with curry leaves and mustard seeds.Granish with coriander leaves.
Serve hot with kuska.

This post is my entry to Think spice-Star anise by sunita.

Pomegranate Yogurt Dip With Banana

This is yet another pomegranate recipe…when I was looking for Pomegranate recipes in the net I could find only smoothie or salads. My friend used to add banana in yogurt, which is the great dessert after had such a heavy meal. So I decided to give myself a try of adding pomegranates in yogurt with bananas. It turned out very well and I got good feedback from my hubby. Takes only few minute to prepare and great way to end the meal.



INGREDIENTS:

Pomegranate arils - 1/2cup
Banana – 1
Fresh pomegranate juice – ¼ cup
Chilled plain yogurt – 1cup
Sugar – ¼ cup
Mint springs for garnishing

METHOD:

Prepare juice from one fresh pomegranate. Separate 1/2 cup of the arils from fruit and keep aside.
Cut the bananas into small round shapes.
In a medium-mixing bowl combine yogurt, sugar and blend well. Now add juice and banana and stir well.
Now place the arils into this mixture and refrigerate for 30 mins.
Transfer the dip to a serving bowl and garnish with mint sprigs.

This post is my contribution to sra who is hosting AFAM-Pomegranate started by maheswari of beyond the usual

Lemon Hearts

I have something special about Valentines Day. Believe it or not since my husband was here (US), I met him only five days before of our marriage on this special day.I got a memorable gift and I didn’t give him anything as all women do:). (He wants me to mention this line particularly)Though we didn't meet we used to chat in Google talk, which laid strong foundation for both of us to understand each other better. Since that time I have known him, he has been the most understanding person in this world. So in this our Second Valentines Day I just wanted to surprise him by presenting this hearts. Here we go with the recipe…

INGREDIENTS:

All Purpose Flour – 2cups
Freshly squeezed lemon juice– 3tsp
Grated Lemon Rind – 3tsp
Sugar – ½ cup
Yogurt – 1/2cup
Butter – 1 slice
Egg – 3
Baking powder – 2tsp
Soda salt – 1tsp
Heart shaped foil cups
Beats (for decorating)

METHOD:

Preheat oven to 300 degrees F.

In a mixing bowl mix sugar and butter with wood spoon.

In another bowl beat eggs well. Now add curd, lemon juice and rind with this mixture and mix well.

Mix flour, baking powder and soda salt in a separate bowl and mix in all together as a batter.

Now pour in a buttered baking foil cups and bake for 30mins.

Let it warm and serve with sugar coated hearts.

These hearts go to Zorra's 'A heart for your Valentine' event and Pooja who is hosting Theme of the week – Valentine’s Day

And also I am sending these lemon hearts to JFI-Lemon/Lime by The spice cafe.

South Indian Chivda or Mixture

I remember my childhood days, when festival day comes my mom used to make huge canisters of mixture or murruku with her friends.Mixture is one of the popular South Indian snack.If you are trying to make what they call it in Indian Stores ‘south Indian chivda’ or Mixture, here is the recipe how we made it.Since we got bored of getting mixture from indian stores,we decided to make.The results were great. This a preparation of me and my friend ,Enjoy this with a cup of tea or coffee , great evening snack.Here is a simple method to make crispy Mixture!!!!

INGREDIENTS:

(For Bhoondi)
Gram flour – 2cups

Rice flour - 3 tsp
Chili powder – 2tsp
Salt

(For sev)
Gram flour – 2cups
Rice flour – ¾ cup
Chili powder – 2tsp
Cumin seeds,ajwain/omam – 1tsp
Hot oil – 2tsp
Butter – half stick
Salt

(Other)
Ground nuts – 1cup
Chatney dhal (pottukadalai) – 2cups
Curry leaves – 2springs
Garlic – 2
Soaked channa dhal(2 hours) – 2 cup
Corn flakes – 1 cup

METHOD:

Mix gramflour,chili powder,rice flour in the bowl and add salt and dilute it with water till dosa batter consistency. Heat the oil.Now pour a spoonful of the batter into the slotted spoon with round holes.You can use either a rounded spoon/cup/your hand to do this.Tap it gently with a spoon so that small balls of dough fall into the oil. Turn and fry until get golden and crisp. Do this until the batter finishes. Drain on paper towel.

Mix all the ingredients for sev and make a thick smooth dough by adding water as necessary. Now add hot oil and mix well. My mom used to add oil to the dough of muruku and mixture; it gives more softness to sev. Take a handful dough place in a sev mould and press carefully over the hot oil. Turn and fry until brown and crisp. Do this till the dough finishes. Drain on paper towel.

Fry all the other ingredients (except channa dhal) and drain on paper towel.Channa dhal should be deep fried.We can eat this fried channa dhal(with salt and chili powder) as a separate snack called poom parupu. Be careful when fring the curry leaves. Now add all this with bhoondi and sev in a bowl and add mix well by adding 1 more spoon chili powder, little salt. Allow to cool and keep in airtight dry container.

Note:Dont worry if you dont have a slotted spoon with round holes....We used carrot Shredder.Enjoy...

Bread-Potato Cutlet

This is yet another wonderful snack made from potato. These are quite easy to make and come in very handy for parties; totally vegetarian and you can use any combination of vegetables. These cutlets are soft in the center with a crisp coating of bread and I like to eat as an evening snack along with tea.There are so many tasty delights which can be made using potatos as the main ingredeint I hope you like this.

Ingredients:

Boiled potato – 3
White bread slices– 4
Breadcrumbs – ½ cup
Maida – ½ cup
Chopped onion - 1
Ginger, garlic paste – 1 tsp
Chili powder,Garam masala(each) – 1tsp
Green chili – 2
Curry leaves - 4-5 tsp
Pepper – 1tsp

Method:

Mash the potatos. Heat oil in the pan and add ginger, garlic paste, Curry leaves,onion,green chili one by one and sauté it for 3 mins.

Now add all the masalas and cook well. Soak the bread slices in water, squeeze out the excess water from your hands and add to the potato mixture.

Make a ball of this mixture and give desired shape with hand. Mix Maida with water and a little salt, to form a loose batter.

When the patties are ready dip in a bowl with Maida and dip into a plate of dried breadcrumbs. Deep fry or shallow fry these cutlets till they turn slightly brownish.

Serve hot with ketchup.

I am sending these cutlets to sia's Ode to Potato and DK's A Potato Fe(a)st.

Egg Puff

I love egg puffs. When I saw rajitha’s veggie puffs immediately I want to try with egg. I made some slight changes.. There are so many different ways to make egg puffs. I did the masala filling of my own. Here is one of the recipe. Since I cant send these to my brother-in-law (Dying fan of egg puff ),I am dedicating these egg puffs to him. Hope he will see :).It came out very well just like the one which we get in Indian bakery and we thoroughly enjoyed it. Thanks,, rajitha for the wonderful idea.

INGREDIENTS:

Puff pastry sheets - 1

Filling:
Boiled eggs – 4
Sliced onion – 1
Green chili - 4
Chopped tomato – ½
Curry leaves – 2 tsp
Carrot,peas – ½ cup
Ginger,Garlic paste – 2 tsp
Chicken stock – ½ cup
Turmeric,Pepper,chili powder and garam masala – 1 tsp

Chopped coriander leaves – 2 tsp

METHOD:

Heat oil in the pan add Ginger,garlic paste,curry leaves,chili,onion,tomato and sauté it for a while.Now add carrot ,peas , all the masalas and cook well.Then add Chicken stock and cook it for some times.Put egg into this mix and sauté it for few seconds and remove from the stove.Let it cool..

Thaw the pastry sheet by leaving it out in room temperature for about an hour or so. You can defrost it, using a microwave. Be careful not to cook it. After the Puff Pastry sheet has thawed cut it into 6 rectangular pieces.

Place each egg with masala little far from the border of the small side of the rectangle. sprinkle little salt and pepper and close it tightly with the other side. Repeat the procedure for the remaining eggs.

Place them on a baking sheet with the aluminum foil l in the oven at 375 deg C for about 45 mins or till they turn golden brown.

Adjust the temperature of the oven according to your oven’s heat.

Serve them hot with ketchup.