ANKUR BOONDHI

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INGREDIENTS:
Maida - 1 cup
Rice Flour - 1 cup
Urad Dal Flour -1 tsp
Soda Salt - a little
Salt - a little
Colour Powder - Green , Orange , Yellow
Water

To make sugar syrup:
Sugar - 2 cups
Water - 1/2 cup
Take sugar and water in a vessel and boil to make a thick syrup.

METHOD:
Mix all the ingredients except the colour powders.
Add water to make a paste like bajji mix.It should not be very light.
Meanwhile heat the oil for frying.
Now divide the batter into four equal parts and keep one part as its original colour.
Now add the three colours with the other three batters.
First drop small pieces of the white coloured batter.
Fry them till oil sizzles.
Don't make it crispy.
Remove and immerse in sugar syrup and then transfer to a different vessel.
Repeat the same for the other coloured batters  and prepare four different coloured boondhies.
Mix them and garnish with cashews or any other nuts as you wish.

THENGAI PAL MURUKKU

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INGREDIENTS:

RICE FLOUR - 4 CUPS

URAD DAL FLOUR - 1 CUP

BUTTER - 60 Gms

GRATED COCONUT - 2 CUPS

ASAFOETIDA - 1 tsp

WHITE SESAME - 4 tsp

SALT - TO TASTE

OIL - 1 Kg

WATER - 1 OR 2 CUPS.

TO PREPARE RICE FLOUR: 

Soak 4 cups of rice in water for 2 hrs .
Drain water and spread out in a dry cloth in a shady place for  1 hr.
When there is no moisture ,grind it to a fine powder.
Place a kadai on fire and fry all the powder and sieve it to make a nice powder.

TO MAKE DAL POWDER:
Roast 1 cup of dal , without oil,in a low flame and spread out in a plate to cool off.
Then grind it to a nice flour and sieve it.

METHOD:
Mix all the ingredients except coconut, oil and water.
Now make 2 or 3 cups of coconut milk and mix it in the flour and make a soft dough.
Add water to it , if coconut milk is not enough for the dough.
Stuff the maker with dough.
Now press the murukku onto an oil greased plate.
Heat oil for frying ,in a kadai,and drop 3 or 4 murukkus gently at a time.
Fry till crisp on medium flame.
Drain excess oil and spread it on a plate.
Store in an air tight container.

Crab fry

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Ingredients:

crab pieces  --  10

finely chopped onion --  1 cup

finely chopped tomato  --  1 cup

sambar onion -- 6 or 7

garlic  -- 5

chilly powder  --  2 tsp

coriander powder  --  2 tsp

turmeric powder  --  1/4 tsp

grated coconut  --  1/2 cup

oil  -- 1/4 cup

salt -- to taste







 

Method:

Grind coconut to a fine paste and finally add sambar onion and garlic and

grind them to small pieces.

Place a thick bottomed frying pan on fire and pour oil and heat.

Now add onion and stir-fry until it becomes golden brown.

Then add tomatoes and again fry them.

Now add crab , chilly powder,coriander powder,turmeric powder, salt,coconut

paste and fry them well until it becomes deep brown.

Serve hot. 

Malbuva

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Ingredients:
Milk - 1 litre
Maida  --  1/4 cup
Soda salt --  a little
Ghee  --  1/2 litre
Sugar  syrup  --  2 cups

Method :
Place a thick bottomed pan on fire and pour the milk and bring it to a boil.

When the milk reduced to half litre stop the fire and allow it to cool.
Then add maida and soda salt and mix well to a thick batter.
Now place a kadai  on fire and pour the ghee and heat .
Now drop one spoon of batter to the ghee and fry, keeping the flame uniform.
Then drop it into sugar syrup and do the same for the remaining batter.
Soak all the malbuva in the syrup .
Serve hot .
No need to refrigerate.Malbuva will stay fresh for two days.

BREAD BAJJI

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Ingredients:

Bread slices  --  10
Bengal gram flour -- 1 cup
Chilly powder -- 1 tsp
Turmeric powder -- 1/4 tsp
Salt -- to taste
Rice flour -- 2 tsp
Asafoetida  -- a little
Oil  --  3 cups
Water  -- 1/2 cup

Method  :

Cut bread into 2 pieces. Mix all the ingredients well except oil and bread. Make it to a thick batter.Now dip bread slices one by one and fry it in oil.Serve hot with tomato sauce.

Mixed Vegetable Idli

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Ingredients:

Idli  batter -  4  cups
Mustard  seeds -- 1/2 tsp
Urad dal -- 1/2 tsp
Bengal  gram --  1 tsp
Asafoetida  --  a  little
Green  chillies  -- 2 (cut into small pieces)
Grated Carrot  --  3 tsp
Beans --  3  tsp
Cabbage -- 3 tsp
Chopped onion  --  3 tsp
Grated Beetroot  --  2 tsp (to garnish)
Coriander leaves  -- a few
Salt  -- a little
Oil  --  2 tsp

Method :

Heat  oil in a pan and add mustard  seeds ,urad dal  and  bengal gram.
When the seeds starts to splutter add asafoetida , onion, green chillies one by one and stir-fry until onion becomes light brown.
Now add all the vegetables one by one except beetroot and fry it.
Add salt to it.
Now transfer the ingredients to a bowl.
Add idli batter, coriander leaves and mix them well.
Pour them in idli plate and garnish with grated beetroot and cook.
Serve hot with sambar or chutney.

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BREAD KOFTA GRAVY

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 Ingredients :

For  Kofta :
Bread slices -   8
Mashed  Potatoes   --   3
Chilly  powder  --  1  tsp
Salt  --  to taste
Coriander  leaves  --  a little
Oil  --   2 cups

Dip all the bread  slices in water  and  mash them well.
Mix  them with mashed potatoes , chilly powder,salt and coriander leaves .
Make them into small balls .
Heat oil  and  fry all the koftas.

 For  gravy :
Finely chopped onions  --   2 cups
Finely chopped  tomatoes  --  2  cups
Ginger and garlic paste  --  1  tsp
Garam masala powder  -- 1/4 tsp
Chilly powder  --  2 tsp
Turmeric powder  --  1/4 tsp
Salt  - to taste
Coriander leaves  -- a  little
Sugar  --  1/4 tsp
Oil -- 5 tsp

Method :
Place bowl on fire and pour oil in it.
Add onions and tomatoes one by one and fry.
Then add ginger and garlic paste and stir - fry for some time.
Now add water ,garam masala powder, chilly powder, turmeric powder and  close the bowl with a  lid  for sometime.
Finally  add sugar and salt and stir the gravy.
Stop the fire and transfer the gravy to a bowl and then add all the koftas .
Garnish with coriander leaves serve hot with Chappathies.

BEETROOT HALVA

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 Ingredients:

Beetroot - 1 kg (finely grated)

Sugar --  3/4kg

Milk  --  2 cups

Water  -- 1/2 cup
 
Ghee  --1/2 cup

Nuts  -- To garnish

Cardamom  powder  --  1/2 tsp

Method :
Cook beetroot along with milk and water for 15 minutes.

Now add  sugar and stir well until the halva becomes thick.

Add ghee little by little while stirring.

Stop the fire and transfer it into a plate.

Garnish with nuts and serve hot.

Nuts Paniyaram

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Ingredients :
Fried rava -- 2 cups

Sugar  --  2 cups

Water  -- 1 cup

Chopped Cashew  --  1 tsp

Sliced  Almond  -- 1 tsp

Chopped dates   -- 1 tsp

Sliced Pistachios -- 1 tsp

Oil -- 3 tsp

Cardamom powder -- 1/2 tsp

Method :

Soak  rava  in water for half an hour.

Then grind to a fine paste.

Add sugar and again grind well.

Transfer it to a bowl.

Mix all nuts and cardamom powder.

Place paniyaram pan on fire and make paniyarams.

Serve hot.


A simple and healthy evening dish along with hot tea.

CHILLY PAROTTA

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Ingredients:

Parotta  --  10
green  chillies --  4
onion --  1 cup (finely chopped)
cornflour --  1/2 cup
maida -- 1/4 cup
pink colour - a pinch
salt  -- to taste
ajino moto --  1/2 tsp
water --  1/2 cup
oil --  1 cup
ginger -- 1 inch ( cut into small pieces)
garlic --  5 cloves(cut into small pieces)

Method:

Cut  all  parottas  into small pieces.
Mix half of the cornflour, maida, ajino moto ,colour powder, water and  salt to a thick dosa batter.
Now dip all parottas in the batter.
Place a kadai on fire and heat the oil and fry all the parottas one by one and keep it aside.
Now  place a pan on fire and heat 3 spoons of oil.
Add chopped  onions and green chillies one by one.
When the onion becomes golden brown add garlic and ginger pieces and fry.
Finally add all parottas and fry .
Mix the remaining cornflour and water and drop it into the parottas and again fry a little.
Garnish with coriander leaves and serve hot.     

PRAWN FRY

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Ingredients:

Prawns  --  1/2  kg
onions -- 1 cup (finely chopped)
tomatoes  -- 1/2  cup (finely  chopped)
turmeric  powder -- 1 tsp
chilly  powder --  4  tsp
coriander powder -- 4  tsp
grated coconut  --  1/2 cup
aniseed  -- 1 tsp
garlic  -- 4  or 5  cloves
salt  --  to taste
curry leaves - a  few leaves
oil  --  5 tsp

Method :

Grind  coconut , aniseed and  garlic  to a  fine paste.
Place  a  kadai  and  heat the oil.
Add  onions  and  tomatoes  and fry.
Then add  prawns and turmeric paste  , chilly  powder, coriander powder  and fry it for sometime.
Finally add  the  coconut  paste  , salt  and  curry  leaves  and fry  until  deep brown  and  serve  hot.

FISH FRY

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Ingredients:

Fish  --  12  pieces

Chilly powder  --  2  tsp
Coriander powder  --  2 tsp
Turmeric powder  --  1/2 tsp
Tamarind  paste  --  1 tsp
salt  -- to taste
oil   --  1/2 cup

Method:

Mix  all  the  ingredients  except oil .
Add  all  the fish  pieces and  keep it aside  for  1  hour.
Place  a frying  pan and  heat  the oil.
Add  3  or 4 pieces  and  fry.
Like this fry  all the  pieces .
Serve  hot.

Chidambaram Brinjal ( kathirikkai ) kosthu

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Ingredients:

Brinjal  --  1/2 kg

sambhar  onions  --  2 cup

tamarind  paste --  2  or 3  tsp

red chillies --  15

coriander seeds  --  4 tsp

bengal  gram  --  4  tsp

turmeric powder  --  1/4 tsp

mustard  seeds  --  1  tsp

asafoetida  --  1/2 tsp

curry  leaves  --  a  few

salt  --  to  taste

oil  --  2  cups

Method:

Place  a frying pan  on  fire and  pour 2  tsp  of  oil  and heat.

Add  chillies , bengal  gram  and coriander  seeds  and  fry  it .

When  the  seeds  splutter  stop  the  fire and grind it to fine powder.

Heat  1/2 cup of  oil in another kadai  and fry onions and brinjal one by one.

Mash  all  the  brinjals  with  a  fork and keep both onions and brinjal aside.

Now  add all the  remaining  oil  and heat.

Add  mustard  seeds, asafoetida  and curry  leaves.

When the  seeds  splutter  add mashed  brinjal, fried  onions,  tamarind paste,

turmeric powder, salt and  finally  the powder.

When the kosthu  releases  oil,  stop  the fire and transfer into a dry bowl.

Serve  hot  with hot idlies.

A  very  famous dish  in Chidambaram.

Health tips

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 Important  20  health  tips  which  impressed  me  very  much . Please  have  a  look  and  try  to  follow  if  you  can.

1. Eat mostly plants.

(Have meat as a side dish instead of the main dish)

2. Put family first.

(Time with family is priceless)

3. Take a walk.

(Our legs are meant to move us, so move)

4. Drink a glass of red wine daily.

(It's been a practice for centuries, it must be good)

5. Reduce and manage stress.

(Stress kills, so avoid it or deal with it)

6. Have a purpose.

(Be excited when you wake up each morning)

7. Get outdoors.

(We came from nature, go back for a visit)

8. Be grateful.

(Appreciate what you got and you will get more)

9. Have fun.

(Do things that you enjoy)

10. Maintain a healthy body weight

(Move more, eat less)

11. Get regular exercise.

(Push and pull heavy things)

12. Love and laugh

(Preferably both at the same time)

13. Snack on nuts

(The most nutrient dense food in the world)

14. Give something back.

(If you want to get, you have to give)

15. Eat a large breakfast.

(Your mother was right...again)

16. Eat a medium lunch

(It's a lunch break, not a lunch buffet)

17. Eat a small dinner

(Enough eating already)

18. Drink plenty of water.

(It's the basis of all living things)

19. Sleep when it's dark.

(There is a reason why we can't see in the dark)

20. Learn new things.

(You live, you learn)

yennai kathirikai kuzhambhu

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Ingredients :

Tamarind paste -- 1/2 cup

sambhar onions - 1 cup (finely chopped)

garlic -- 1 cup

tomatoes -- 2 (finely chopped)

kathirikai - 5 or 6 ( cut only in the centre)

grated coconut -- 1/4 cup

chilly powder -- 4 tsp

coriander powder -- 4 tsp

turmeric powder -- 1 tsp

curry leaves -- a few

salt -- to taste

oil -- 1 cup

water -- 2 cups

kurry vadagam -- 1 tsp

or

mustard seeds - 1 tsp

cumin seeds - 1/2 tsp

asafoetida - a little

fenugreek seeds - 1/4 tsp

Method :

Heat oil in a thick-bottomed vessel , add kurry vadagam .

Instead of that use mustard seeds, cumin seeds, fenugreek seeds, asafoetida.

When the seeds splutter , reduce the heat and add onions , garlics , tomatoes and kathirikai one by one and stir-fry for 5 minutes .

Add water, tamarind paste , chilly powder, coriander powder, turmeric powder and salt and cover and simmer for 10 minutes.

In the mean time grind the coconut into a fine paste.

After 10 minutes add the coconut paste and curry leaves and simmer for

another 10 minutes. The excess oil released from the kuzhambhu , stop the

flame and transfer the kuzhambhu into a bowl.

Serve hot with rice .

Pakoda kurma

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 Pakoda  Kurma


Ingredients :   

For kurma :

Onions  --  1

Tomatoes  --  2

Grated  coconut  --  2  cups

Fried gram --  ½  cup

Green  chillies – 7  or  8

Ginger  --  1  inch  piece

Garlic  --  8  cloves

Fresh  coriander  leaves  -- a  few  leaves

Cloves  --  2

Cinnamon  --  1 inch

Coriander  seeds  --  ½ tsp

Cumin seeds  --  ½ tsp

Oil  -- 3 tsp

Ghee  --  1  tsp  (to fry)

For pakoda:

Oil  --  3  cups (to  fry)

Bengal gram – 3  cups

Sambhar  onions – 1 cup(finely  chopped )

Green  chillies – 6

Garlic  --  3  cloves

Cumin seeds --  1tsp

Coriander  leaves  -  a  few 

Method :

Soak  the Bengal gram  in  water for  1  hour.  Drain and  grind  to  a  paste  along  with  garlic, cuminseeds  and chillies  using  very little

Water. Then  mix coriander  leaves,salt and onions with it. Heat  the  oil  in  a  kadai  and  make small  pakodas  and  keep  aside.

In the  mean  time  , heat  1  tsp  of  oil  and  1  tsp of  ghee  in  a  pan and  add  all  the  ingredients  except  coriander  leaves  , onions  and  tomatoes given  above  for  kurma  preparation.  Stir –fry  the  ingredients  for  3  or  4  mins  in  a  slow  flame.  Allow  it  to  cool  and  grind  to  a  smooth  paste  and  keep  it  aside.

Now  heat  2 tsp  of  oil  in  a  kadai  and  add  chopped  onions  and  tomatoes  one by one  and  stir-fry  for  a  minute. Then  add  the  paste  ,  water and  salt  and  bring  to  a  boil  for  10  minutes.

Finally  stop  the  fire  and  add  the  pakodas  to  the  kurma.

Garnish  with  chopped  coriander  leaves  and  serve  hot  with  rice.  

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