KAJU KATLI (with Jaggery)

Kaju Katli with no Sugar.

Kaju Katli is a very popular sweet for any occasion. It is made with grounded Cashew nuts.
Here is the recipe for your favourite Kaju Katli using Jaggery

Ingredients

Cashew Nut1 Cup (Powdered)
Jaggery½ Cup
Cardamom Powder½ tsp
Water3 tbsp
Ghee1 tsp + greasing

Method

1. Powder the cashew nut coarsely.
2. Grate the jaggery and boil with little water.
3. Choose Jaggery in light colour, so you will get the sweet in usual Kaju Katli Colour and not in brown colour.
4. Once the jaggery dissolves, filter the syrup and get rid of dirt in jaggery.
5. Transfer the filtered jaggery syrup to a pan and let it boil.
6. Boil the syrup upto 1 string consistency. If you find it difficult, just boil for 2 min.
7. add the cashew nut powder, cardamom powder and ghee to the syrup.
8. Mix and cook until it separates from the pan.
9. Grease a tray with little ghee.
10. Transfer the Cashew nut mixture to that tray to let it cool down.
11. Roll the cashew nut mixture flat.
12. Before it cools down completely, slice the Kaju katli with knife.
13. Later separate it and store it in a box and enjoy.
14. Tasty and healthy Kaju Katli is ready.

Aval Karkkandu Payasam/அவல் கற்கண்டு பாயசம்

Ingredients

Aval (medium)                                                     ½ Cup
Rock Sugar (un polished)½ Cup
Milk1½ Cup
Water½ Cup
Cardamom1 no.
Pacha Karpurama pinch
Cashew Nuts5 nos.
Ghee 1 tsp

Method

1. Heat sauce pan with 1 tsp ghee.
2. Keep the flame low to medium.
3. Fry the cashew nuts in the ghee until it is roasted and golden colour.
4. Add Aval/flake rice and continue frying until it changes to light brown colour.
5. Now add ½ cup water and ½ cup milk.
6. Let it boil and cook the Aval / Flake rice until it is soft.
7. Now add the rock sugar / Karkkandu to the sauce pan. Let it dissolve and incorporate with the Aval / Flake rice.
8. Once the Aval is cooked, add another cup of milk, cardamom and pacha karpuram.
9. Let the milk boil and all the flavours incorporate.
10. Boil until it becomes Payasam consistency and put off the flame.
11. Enjoy the tasty and healthy Aval Payasam/Flake rice Payasam.

CHICKEN CURRY

Serving: for 6 pax
Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients

GroupIngredientsMeasurements
1 Chicken1 Kg
2Onions1 small sized
3Tomato ½ – 1
4Ginger & Garlic Paste2 tsp
5Fennel seeds2 tsp
6Turmeric Powder1 tsp
7Oil1 tbsp
8SaltTo taste
Ground Paste
1Fennel Seeds1 tsp
2Shallots20
3Garlic5 pods
4Curry Leavesfew
5Dry Red chili10-12
6Coriander Seeds2 tbsp
7Coconut1/4 coconut
8Cinnamon2 sticks
9Cloves4
10Pepper1 tsp

Preparation:
Dry roast all the above ingredient one after another given under ground paste. And grind it into a fine paste.
Adjust dry red chili as per your spice level.
Method:
1. Heat oil in a wide heavy bottom pan.
2. Add cinnamon, fennel seeds and clove followed by finely chopped onion and curry leaves.
3. Fry the onions until golden brown in colour.
4. Now add the chopped chicken pieces and cook. (cleaned with fresh water and turmeric powder)
5. Cook Chicken for at least 5 mins, then add Ginger and Garlic paste. Mix well and cook with chicken.
6. Now add chopped tomatoes and cook until it is mushy, then add salt and turmeric powder.
7. Cook the chicken 3/4th.
8. Time to add the grounded masala and 2 cups of water.
9. Pour enough water and let the chicken to cook until soft.
10. Check salt and adjust.
11. Put finely chopped coriander leaves and continue cooking.
12. Once the chicken is cooked fully and oil separates from the curry, off the flame.
13. Garnish with coriander leaves and enjoy this tasty Chicken Curry.

Serve this spicy and yummy Chicken Curry with Rice or Idly or Dosa or Chappathi.

KARA CHUTNEY

chutney goes great with South Indian tiffins.

Ingredients

Big Onion4
Tomato2 ripped (Medium Sized)
Dry Red Chilli4
Garlic5 pods
Tamarindsmall pebble size
Coriander leaveslittle
Saltto taste
Turmeric Powder½ tsp
mustard seeds1 tsp
Split urad dal1 tsp
curry leavesfew
Hing½ tsp

Method

1. Chop the onions and tomatoes roughly. Depending on the size it will take time to cook.
2. Heat a pan with tsp of oil. when it is in medium heat start adding the ingredients.
3. Add dry red chili and garlic to the pan. Saute for a while.

4. After few seconds add roughly chopped onions and fry until translucent.
5. Then add roughly chopped tomatoes and cook until mushy.

6. Add turmeric powder, salt and turmarind.

7. Once it is cooked, off the flame, add the coriander leaves and let it cools down.
8. Blend it and chutney is ready.
9. Transfer the Chutney to a bowl and season.
10. heat a pan with tsp of oil and once it is hot add mustard seeds and ley it crackle and the add split urad dal then off the flame. Now add curry leaves and hing.
11. Tasty Kara Chutney is ready.
12. Enjoy with Idly or Dosa.


BADAM/ALMOND HALWA

Badam/Almond halwa is an Indian sweet. Almonds can be eaten as raw or toasted as a snack or add them to sweet or savory dishes. Almonds contain vitamins, minerals, protein, and fiber. So they offer a number of health benefits. Just a handful of almonds — approximately 1 ounce — contains one-eighth of a person’s daily protein needs.
Badam Halwa is my children’s favorite too..

There are different ways to make Badam halwa. This is one of the simplest method to make Badam halwa
without using artificial coloring.

Ingredients

Badam/Almond                                                      1 Cup
Sugar 1 Cup
Milk1 Cup
Ghee4 tbsp
Turmeric powder1/4 tsp
Salta pinch

Method

1. Soak Almond (Badam) overnight or soak in hot water for an hour and peel the skin, then rinse the Badam once.

2. Blend the Badam/Almond coarsely with milk. keep it in sand like texture.

3. Keep the mixture in pouring consistency, helps prevent the formation of lumps while cooking.
4. Heat a pan with 3 tbsp ghee, add a pinch of turmeric powder (avoid adding food colour) and pour the Almond mixture to the pan.
5. Cook the Badam/Almond mixture for 5 – 7 mins, keep stirring to avoid the mixture from sticking to the pan.

6. Once the Badam/Almond is cooked, add sugar to it slowly and continue stirring.
7. Add 2 tbsp ghee, a pinch of salt and stir until mixture is cooked well and ghee separates.
8. Silky and tasty Badam halwa is ready.

Sorraikkai kondakadalai kootu

Sorakkai / bottle gourd helps to reduce the inflammations in the liver and kidneys.
Helps in easing the problems related to constipation.
The water and fiber in bottle gourd makes the digestive system free and active.
Bottle gourd helps to treat urinary tract infections.
Also good for weight watchers.

Ingredients

Ingredients                        Measurement
Sorraikkai / Bottle gourd                                                                             1 medium size
Channa / chickpeas                                        1 cup
Moong dal/pasi paruppu                             ½ cup  
Onion1 big
Tomato                    2 medium sized
Garlic                       4 pods
Turmeric powder4
Chili powder                             1 inch
Dry red chili                         ½ cup
Curry leaves                               few
Coriander leaves                                            few
Mustard seeds                         1 tsp
Cumin seeds1 tsp
Salt                                                      to taste
Oil1 tbsp

Preparation:
1. Peel, wash and chop the whole soraikkai into small cubes.
2. Wash and soak the moong dal for half an hour.
3. Wash and soak the channa / chickpeas (can use boiled channa also).
4. Chop the onions and tomatoes finely.

Method:
1. Pressure cook the chopped sorakkai, soaked moong dal, soaked/boiled channa or chickpeas with little salt and turmeric powder.
2. Cook upto 4 to 5 whistles and keep separately.
3. Heat a kadai with 1 tbsp of oil.
4. Season with mustard seeds and cumin seeds, wait until it splutters.
5. Add chopped onion, garlic, curry leaves and dry red chili, then fry for a while.
6. Now add finely chopped tomatoes and hing, cook until tomatoes become mushy.
7. Add in spices – chili powder, turmeric powder and salt.
8. Cook until the raw smell goes off.

9. Pour the pressure cooked sorakkai mixture into the pan.
10. Mix until well combined and pour little water, then let it boil for another 5 mins in low flame and mix well.
11. Garnish with chopped coriander leaves.
12. Serve this tasty soraikkai kondakadalai kootu with rice or chappathi.

Pudhina/Mint Rice

Pudhina / Mint is very good for digestion.

Ingredients

Ingredients                        Measurement
Rice                                                                             11/2 cups
Pudhina / Mint Leaves                                        125g
Onion                             2  
Tomato                    1 medium sized
Garlic                       1 whole pod
Green Chili4
Ginger                             1 inch
Green peas                         ½ cup
Paneer / cottage cheese                               150 g
Coconut Milk (concentrated)                                            1 cup
Ghee                         1 tbsp
Salt                                                      to taste
Oil1 tbsp
Cinnamon2 pieces
Cloves 2
Wateras required

Preparation:
1. Wash the rice and soak in water for 10 mins.
2. Cut the onion thin slices.
3. Grind Pudhina leaves, green chilies, ginger and tomato, grind these ingredients into fine paste and keep aside.

Note: Can cook pudhina rice in both pressure cooker and pan.

Both are one pot style.

Method:
1. Heat a wide pan with 1 tbsp oil and 1 tbsp ghee.
2. Season with cinnamon and cloves.
3. Add peeled garlic and sliced onion, then fry until it turns golden brown.
4. Now pour the grounded paste of pudhina to the pan.
5. Cook until the raw smell of this pudhina paste goes off.
6. Add cooked green peas or rinse the frozen peas and use.
7. Cook the mixture for a while and add turmeric powder and salt.
8. Mix well and make sure the raw smell of the mixture goes off.
9. Time to add 1 cup thick coconut milk and 3 cups of water.
10. Add paneer and mix well, check the salt and adjust.
11. Let the water boil, then add rice and mix well, then cover with lid.
12. Let the rice boil for 3 mins and put the flame to low and cook for another 10 mins with lid.
13. Check and mix the rice in between without breaking the rice.
14. If needed sprinkle little water(1/4th cup).
15. Once then rice is cooked, put off the flame and leave the rice to set for another 20 mins with lid covered.
16. This is very tasty and healthy recipe.

To cook in Pressure cooker:
Use pressure cooker and do all said above.
Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins. Cook in Pressure cooker: Use pressure cooker and do all said above. Once you put the rice. Close the cooker and before the 1st whistle comes, simmer the flame and cook for just 8 to 10 mins, Put off the flame and wait until the pressure goes down. Put off the flame and wait until the pressure goes down.

Kathirikkai Sadham / Eggplant Rice

Kathirikkai/Eggplant is a great source of Vitamin C, Vitamin K, Vitamin B6, Thiamine, Niacin, Magnesium, Manganese, Phosphorus, Copper, Fiber, Folic acid, Potassium, and more! It helps with digestion, improves heart health, prevents cancer, improves bone health, prevents anemia, increases brain function.

Most kids don’t like Eggplant/Kathrikkai. Try making Kathrikkai Sadham and change the fact.

Ingredients

Ingredients                        Measurement
Rice                                                                             1 cup
Small brinjal                                        300g
Onion                             250g 
Ginger and Garlic paste                    1 tbsp
Turmeric powder                       ½ tsp
Red Chili powder1 tsp
Mustard seeds                             1 tsp
Split Urad dal                         1 tsp
Cashew nuts                               10
Ghee                                                  1 tbsp
Coriander leaves                         1 fist
Salt                                                      to taste
Oil3 tbsp

Preparation:
1. Chop the onion and brinjal finely.
2. Cook rice in a electric cooker or pressure cooker. Make sure rice is not sticky.

Method:
1. Heat gingely oil or coconut oil in a pan and season with mustard seeds and split urad dal.
2. Add finely chopped red onions and cook until it turns golden brown.
3. Now add in the ginger-garlic paste and cook well until the raw smell goes off.
4. Add the finely chopped brinjal and cook well along with the onion mixture.
5. When the brinjal is half cooked start adding the spices.
6. Add in salt, turmeric powder and chili powder.
7. Cook the brinjal and spice mix until the raw smell goes off.
8. Cook the brinjal well until the oil separates from the mixture.
9. Check the salt and spice, then adjust.
10. Keep this brinjal mixture aside.

11. Heat another pan with ghee or gingely oil.
12. Add broken cashew nuts and fry until it turns light brown.
13. Now add the brinjal mixture how much you needed for the rice.
14. Now add in the cooked rice to the pan and mix well until it combines.
15. Add finely chopped coriander leaves and serve with Raita.

Karuveppilai Thogaiyal

Curry leaves are packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

Ingredients

Karuveppilai or curry leaves       2 handfuls
Channa dal                                    1 tbsp
White whole urad dal                   1½ tbsp
Dry red chili                                   4
Garlic                                              4 pods
Ginger                                              1/2 inch
Tamarind                                          small  gooseberry size
Hing/Asafoetida                         1 tsp
Oil  1 tbsp
Salt                                                         to taste

Method

  1. Heat oil in a pan.
  2. Fry Channa dal, urad dal until aromatic
  3. Add dry red chili, garlic, ginger, tamarind and curry leaves fry until it is crisp
  4. Off the flame and add salt and hing.
  5. Once the mixture cools down, blend it in Thogaiyal consistency.
  6. Use gingely oil/Ghee to mix Karuveppilai Thogaiyal with rice.

Thakkali / Tomato Sambar

Tomato Sambar goes great with Idly and Dosa. The Tangy taste will stays in your mouth.

Tomato Sambar is easy to make and very very tasty.

Ingredients

Ingredients                        Measurement
Onion                                       1 medium sized
Tomato                                        3 small
Freshly grated Coconut                              ½ cup 
Roasted gram                    1 tbsp
Turmeric powder                       ½ tsp
mustard seeds1 tsp
Green Chili                             1
Red Chili powder                         1 tsp
Fennel seeds                                1 tsp
Split urad dal                                                 1 tsp
Curry leaves                                1 strand
Coriander leaves                         1 fist
Salt                                                      to taste
Oil2 tsp

Preparation:

1. Chop the onion roughly.
2. Chop 1 tomato finely.
3. Blend 2 tomatoes, roasted gram, fennel seeds and freshly grated coconut into a fine paste.
4. Cut/slit the green chili.

Method:

1. Heat a pan with oil.
2. once the oil id hot, Season with mustard seeds and split urad dal.
3. Add in cut slit green chili, curry leaves, roughly chopped onion and saute for a while.
4. Now add finely chopped tomatoes and saute well until tomatoes turns mushy.
5. Add in turmeric powder and red chili powder(here I am using 1 tsp, if you like to have spicy sambar add chili powder of your taste).
cook until raw smell of chili powder goes off.
6. Now time to add in the blended mixture and salt. Mix well and add 1 to 2 cups of water and let it boil.
7. Add chopped coriander leaves and continue to boil. Boil the sambar for 3 – 5 mins.
8. Once the Sambar is thickens, turn off the flame.
9. Enjoy this tasty Thakkali Sambar with Idly/Dosa.

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