Fig Milkshake recipe

Ingredients:

Fig - 1/2kg (ripened)
Sugar - 1tbsp
Milk -1cup

Method to prepare Fig Milkshake:

1.Wash the fruits and cut each into half. Remove the outer skin and take the inner flesh.

2. Blend the inner flesh of the fruit along with milk and sugar.

3. Strain with filter and serve chill. Fig milkshake is ready. try this healthy recipe.

Cookingly yours,
ram


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Mani Kozhakattai Recipe

Ingredients:

Rice Flour - 1cup (roasted)
Salt as per wish
Gingelly oil - 1tsp
PATIENCE :)

For tempering:

Gram dal -1tsp
Grated coconut -1tsp
Curry leaves - few
Hing powder - a pinch
Dry red chillies - 4 (according to your taste)
Mustard seeds - 1/4tsp

Method to prepare mani kozhakattai:

1. Heat one water of water in a pan adding little oil and salt.

2. Once heated add rice flour slowly and mix well. Make dough by adding water if needed. Dough should be well enough to make small rice balls.

3. Make small rounds of dough. I know it takes time for you to do but patience is the key as i mentioned as an ingredient :)

4. Once done, use idly pan and steam cook the rice balls in batches.

5. After ten minutes switch off the flame and set aside the cooked rice balls.

6. In a pan, heat oil and temper with mentioned ingredients. Add the rice balls and cook for about 5-10minutes in medium flame.

7. Mani kozhakattai is ready. Serve hot.

Cookingly yours,
ram

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Homemade Ghee Recipe

Ingredients:
500 gm of good quality, butter

How I Made Home made ghee:

1. Soften the butter to room temperature which allows 'uniform' cooking.

2. Keep a heavy-bottomed pan on very low low heat and dump the butter in. You can use non-stick pan or stainless steel sauce pan according to your wish. simmer on low heat as the butter bubbles up and turns aromatic.

At about 5-10 minutes, depending on the amount of water in your butter and the temperature, the butter will turn a golden brown and some of the fat solids will crust at the bottom of the pan. Don't over-scrape it, just gently mix the butter as it cooks.

Let it cook in there for a minute or two and then remove from fire. By this time, the butter will not sizzle and bubble as much as before and the edges will be browner. It's time! Remove from fire and set aside to cool.

4. Once it's warm. strain into a clean container and store at room temperature if you plan it use it up within 2-3 weeks or in the refrigerator for longer storage. As it ghee cools down, it will solidify so do the straining process when it's warm and not completely cooled.

That's it! Use in all your favourite recipes and sweets and enjoy the fresh aroma of home made ghee.

Cookingly yours,
ram


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Manathakkali Vathakuzhambu recipe

Ingredients:

Dried manathakkali vathal - 2tbsp
Tamarind juice - 1cup
Vathakuzambu podi - 1tbsp (as per taste)
Salt to taste
Gingelly oil - 1tbsp

For tempering:

Turmeric powder - 1/2tsp
Gingelly oil - 1tbsp
Fenugreek seeds - 1/2tsp
Mustard seeds - 1/2tsp
Gram dal - 1/tsp
Curry leaves - few
Hing powder - a pinch

Method to prepare manathakkali vathakuzhambu:

1. Heat oil in a pan and add mustard seeds to crackle. To this, add gram dal, curry leaves and turmeric powder. fry for few minutes. Add fenugreek seeds and fry in medium flame.

2. In the same pan, add tamarind juice and stir well. Add vathakuzhambu podi and adjust salt.

3. Take another pan and heat oil. Add manathakkali vathal and fry for few minutes. Mix the vathal with the vathakuzhambu.

4. Let it boil for 15-20 minutes till the tamarind raw smell goes out. Add water and salt if needed. The gravy starts to thicken as oil oozes out.

5.Stir well and wait for few more minutes till the vathakuzhambu becomes further thickened. Switch off the flame. Hot manathakkali vathakuzhambu is ready. Serve with white rice. Side dish can be any vegetable dry curries. I prefer 'sutta appalam' (flame roasted paapads). Try out this delicious recipe in your home.

Cookingly yours,
ram

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Vathakuzhambu podi recipe

Ingredients:

Dry red chillies - 15
Fenugreek seeds - 1tbsp
Gram dal -1tbsp
Curry leaves - few
Mustard seeds - 1tbsp
Hing/asafoetida - 3broken pieces

Method to prepare vathakuzhambu podi:

Dry roast all the ingredients. Add little oil and roast hing. Put all in a blender and make fine powder. Store in an air tight containter. Instant vathakuzhambu podi is ready for use.  This can be used for making vathakuzhambu couple of times. If you want to make more amount of powder, increase the quantity of ingredients accordingly. Chilli is as per our taste.

Cookingly yours,
ram

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Thakkali thokku Tomato pickle recipe

Ingredients:

Ripened tomatoes - 1kg
Gingelly oil - 100ml
Mustard seeds - 1tbsp
Fenugreek seeds - 1tbsp
Red chilli powder - 1tbsp (as per our taste)
Salt to taste
Turmeric powder - 1tsp
curry leaves - few

Method to prepare tomato pickle:

1. Boil water in a pan and add washed tomatoes. Let it boil for some time. Switch off the flame. Allow it to cool.

2. Blend the tomatoes to a nice paste. Not necessary to add water.

3. Dry roast fenugreek seeds and blend it to a fine powder.

4. Heat oil in a pan and add mustard seeds to crackle. Add turmeric powder, curry leaves followed by tomato paste.

5. Add red chilli powder and mix well. Be generous to add oil.

6. Stir continously with medium flame. Slowly it becomes as thick paste, as oil separates out from tomato.

7. Simmer the flame and add fenugreek powder. Mix well and switch off the flame.

8. Once it is cooled, store in a air tight container. Keep in refrigerator for long life. Normally it will be good for 15days. If vinegar added, it may extend for months. Tomato thokku/pickle is ready. Best side dish for roti/chapati & curd rice. Happy cooking.

Cookingly yours,
ram

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Karuveppilai saadam recipe

Ingredients:

Curry leaves -1bunch
Cooked rice - 250gms
dry red chillies - 6
urad dal - 1tsbp
mustard seeds -1/4tsp
hing powder - pinch
gram dal - 1/4tsp
salt to taste
oil-1tbsp

Method to prepare curry leaves rice/karuveppilai saadam:

1. heat oil in a pan and roast curry leaves, red chillies, hing powder & urad dal.

2. Blend the roasted items to a fine powder.

3. heat oil in same pan and add mustard seeds to crackle. add gram dal and fry it.

4. Take a bowl and add cooked rice to it. (rice has to be cooked in such a way that it should be separate grains and not mashed.)

5. Now add the tempered items along with dry roasted powder. Adjust salt. Mix thoroughly.

6. Add a spoon of ghee and serve hot. Tasty healthy curry leaves rice is ready. Try this dish in your home.

Cookingly yours,
ram

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Keerai Kootu Recipe

Ingredients:

Green Leafy vegetable - 1 large bunch
Grated coconut - 1/4cup
Cumin seeds - 1tbsp
Gram dal -1/2tsp
Chopped onion - 1
Cooked toor dal - 1cup (mashed)
Mustard seeds - 1/4tsp
Curry leaves - few
Oil -1tsp
Salt to taste
Green chillies - 4
Hing powder - a pinch

Method to prepare keerai kootu

1. Chop the green leafy into small pieces and wash well. Add turmeric powder with green leafy and pressure cook for 3-4 whistles. Keep it aside.

2. Once cooled, blend the green leafy and make into fine paste. Similarly add grated coconut, green chillies, cumin seeds and blend to a fine paste. If needed add little water to it.

3. Heat oil in a pan add chopped onion and fry for few minutes.

4. Add green leafy paste along with blended coconut cumin paste and mix well.

5. Add mashed dal and mix it. Adjust salt.

6. Close the pan with a lid and let it cook for few minutes. As foam starts to rise, switch off the flame.

7.For tempering, heat oil in a pan and add mustard seeds to crackle. Then add cumin seeds & curry leaves and saute them. Add the mixture to the gravy.

8. Keerai kootu is ready. Serve hot with rice.

Cookingly yours,
ram

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Aloo Capsicum Panner Gravy Recipe

Ingredients:

Chopped Potato, Capsicum - 1cup
Panner - 100gms
Coriander powder - 1tsp
Cumin powder -1tsp
Red chilli powder - 1tsp
Cumin seeds - 1tsp
Salt to taste
Corainder leaves - few
Grated Coconut - 1/4cup
Chopped tomato - 1
Garam masala powder -1/4tsp
Green chillies - 2
Oil -1tbsp
Mustard seeds - 1/4tsp
Chopped onion -2

Method to prepare Aloo Capsicum Panner Gravy:

1. Wash the vegetables, add turmeric powder and cook in closed pan for 10minutes.

2. Heat oil in a pan and add paneer. fry for few minutes and keep it aside. In the same pan, add grated coconut and tomoato. fry for few minutes.

3. Blend coconut, paneer and tomato to a fine paste. If necessary add little water.

4. Heat oil in a pan and add mustard seeds to crackle. Add cumin seeds and fry it.
Add chopped onion, turmeric powder and fry for few minutes.

5. Add green chillies along with all powders mentioned in the ingredients and fry well.

6. Next add the vegetables and mix thoroughly. Add the blended paste, mix well. Adjust salt.

7. Sprinkle little water and close the pan with a lid. Simmer the stove. Let it cook for 5-10minutes.

8. Garnish with coriander leaves. Aloo capsicum paneer gravy is ready. Serve hot with any chapat/roti.

Cookingly yours,
ram


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Kothavarangai Paruppu Usili Recipe

Ingredients:

Toor dal - 1cup
Dried red chillies - 5
Curry leaves - few
hing powder - pinch
salt to taste
oil -1tbsp
turmeric powder - 1/4tsp
kothavarangai -1/4kg

Method to prepare kothavarangai paruppu usili:

1. Take a bowl and add washed toor dal. Add sufficient water and soak for 2hours.

2. Wash the vegetable and chop into fine pieces. Add pinch of turmeric powder and pressure cook it for 3-4whistles. drain the water and keep it aside

3. Blend toor dal along with red chillies to a coarse paste. do not add water.

4. Add hing powder and salt to it and mix well.

5. Take idly moulds and keep the dal mixture as small rounds and steam cook it for 15minutes.

6. Once it is steam cooked, take the dal rounds and make it cool for few minutes.

7. Blend the cooked dal rounds with pulse mode, for making it smashed into uniform coarse mixture.

8. Heat oil in a pan and add mustard seeds to crackle. Add curry leaves, followed by the dal mixture. Fry for few minutes.

9. Now add the cooked vegetable into it and mix thoroughly. Adjust salt. If needed sprinkle little water. Close the lid and let it fry for few more minutes.

10. Kothavarangai paruppu usili is ready. It is a tasty side dish for any rasam/sambar. I like to eat with hot rice and a spoon of ghee..

 

Cookingly yours,
ram

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