Here in this recipe I have used red rice to make the puttu. Instead of red rice, white raw rice can also be used.
Red rice puttu recipe from scratch, Sivappu arisi puttu recipe, red rice kuzhai puttu
Tomato gothsu recipe for idly, Spicy and tangy tamato gothsu, Tomato kadaisal recipe, Tomato kichdi/gotsu
eys are most familiar ,we have variety of other side dishes too like gothsu, kadapa kadaiyal etc.,
In gothsu itself various methods, and recipes are there. Tomato gothsu is one among them. There are many ways to make tomato goth with dhal, without dhal, with masala podi, with out podi etc.
Coconut Podi recipe, Thengaai podi, how to make thangai podi, தேங்காய் பொடி , தேங்காய் மிளகாய் பொடி
Coconut podi(Thengai podi) is one of the authentic podi recipe we used to make in our households. This coconut podi is a 2 in 1 powder recipe we can mix it with hot rice and have for lunch /dinner. Also it goes very well even with idly/dosa like idly podi.
Chandrakala and suriyakala sweet recipe - how to make chandrakala &sooriyakala-Diwali recipes
Chandrakala and suryakala are a very popular sweet in thanjavore. The main ingredient for this sweet is khoya/kova. It is a very delicious and rich sweet as we have khoya as filling.
During my childhood I had this sweet many time during my visit to my aunt house which was in thanjavur.
In this recipe I have used home made khoya and the link to make khoya using milk powder is given below.
Magizhampoo murukku , மகிழம்பூ முறுக்கு , chakli recipe using rice and moong dhal flour , Deepavali/Diwali recipes
Deepavali one of the very important festival for us. We used to prepare variety of sweets and snacks for deepavali, out them this magizhampoo/magalampoo is one which we prepare with out fail every year along with thenkuzhal/thenthalai.
I have seen there are many variations and recipes to prepare this magizhampu murukku. In our house we use roasted moong flour along with coconut milk and little sugar for mild sweetness.
Few recipes which we prapare for diwali/deepavali are
Thenkuzhal, Magizhampoo, rava urundai, pasi paruppu urundai, kaju katli, coconut burfi, 1234 burfi etc.
Please check the recipes for these items in the below link.
DEEPAVALI/DIWALI RECIPE COLLECTIONS
Ok now coming to the recipe.
MAGIZHAMPOO
SOAKING TIME: - | PREPARATION TIME: 15 mins | COOKING TIME: 30 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 15 MURUKKU
INGREDIENTS:
2 cup rice flour(Raw rice flour)
1/2 cup Moong dhal flour(roasted & ground)
1 tablespoon sugar
1/2 coconut
1 tablespoon butter
Salt as required(approx.1/2 teaspon)
oil to deep fry
water as required
VIDEO RECIPE LINK:
PREPARATION:
Wash the raw rice and then dry it completely.
Then grind into smooth powder in mixergrinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
METHOD:
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keepit aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and dtir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
NOTES:
1. Rinse and dry the rice completely before grinding will give nice brigh murukku.
2.Dont roast the moong dhal into dark brown
3.Also dont add more butter , otherwise murukuu will break /dissolve in oil while frying.
4.Seiving the moong dhal flour and rice flour once to get smooth powder if grinding in mixie.
5.Keep the flame in medium while frying the murukku, otherwise it wont be cooked evenly till center.
6.Dont add more sugar, otherwise murukku colour will become dark brown.
7.Dissolve the salt in water and then add into the flour for even mixing.
8.If you are making in bulk you cna grind the raw rice and roasted dhal together in mill too.
9.Also dont knead and keep the dough for long time, while making in bulk, prepare the dough in batches to avoid drying out.
10.You can even cover the muruku dough with wet cloth to avoid drying out.
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Then grind into smooth powder in mixer grinder or in mill
Dry Roast the moong dhal till it starts changing the color or until the nice aroma starts to come.
Then cool the roasted dhal completely.
Grind into smooth powder in mixergrinder or in mill.
You can even grind the raw and roasted dhal together in mill while making in large quantity.
If you grind in mixergrinder, sieve the ground flour once to get the smooth powder.
Measure the required flour and take in abowl.
Extract milk from the coconut using warm water and keep it aside.
Mix the sugar in coconut milk and stir well till it dissolved completly.
Mix salt in little water and stir till it gets dissolved fully.
Add the salt water and butter in the flour and mix well.
Then add coconut milk little by little and mix well.
After adding all the coconut milk, add required water additionally to knead a soft dough.
The dough should not be too soft or too tight.
Grease the murukku press with oil and then fill it with the prepared dough.
Take the required dough and roll it as cylindrical in shape for easy filling into the murukku press.
Cover the rest of the dough with wet cloth to avoid drying.
Grease the back of the ladle with oil and make murukku using the press on the ladle.
Heat oil in pan for deep frying the murukku.
Drop the prepared murukku one by one gently in oil.
Don’t over crowd the oil.
Flip in between and cook the murukku in medium flame.
Once the sizzling reduced atmost and the murukku becomes crisp , drain from the oil and take in a colander lined with tissue paper.
Prepare murukku in the same way with the rest of the dough .
Store the murukku in a air tight container after cooled down completely.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
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Tomato Kootu recipe for Rice, Thakkali kootu recipe, தக்காளி கூட்டு , side dish for rice recipes
Kootu is a very common dish in south Indian households. We make make koottu with various vegetables like pumpkin, cabbage, keerai, etc.,
Each koottu is unique in its taste and flavor. There are many ways in making kootu varies in the preparation methods or even in the ingredients used.
Mostly koottu will be having coconut in common.
Snake Gourd Dhal Fry, Pudalangaai Paruppu poriyal, Easy side dish recipe for Rice Varieties
Snake gourd dhal fry is such a delicous side dish that can be served with any rice varieties. Generally we make snake gourd poriyal by adding moong dhal and koottu with channa dhal and we add coconut gratings for additional taste and flavour. But this snake gourd dhal poriyal/ fry is different one.
How to make Thayir Vadai, Curd Vada recipe, No deep fry urad dhal vadai recipe
Curd vada is one of a delicious snack that can be
served as starter or as evening snacks. It is a perfect one for potlucks or
partys.
kara boondi, kaara boondi, how to make kara boondi, easy diwali snacks
Kara boondi is a criunchy crispy snack which we can
prepare in a very less time . This kara boondi can be used in chats, add in
mixture recipe or even we can make curry too.
The only important thing we need to take care is the consistency of the batter. If the batter consistency is not right,the boondis will not look good, either it will be flat otherwise with tail.
Dal paratha, Dhal paratha recipe, Moong dhal paratha , dal ka paratha, dal parantha
Dhal paratha is one of the yummy healthy paratha recipe. It is nothing but the stuffed roti in which the stuffing is prepared using moong dhal.
The preparation of this paratha is very easy if we know the tricks
of rolling.
This paratha doesn’t need any special side dishes, just pickles and curd itself
are the awesome pair of this paratha.
Paneer Veg nuggets, potato panner Nuggets, Vegetable nuggets
Nuggets is such a crispy tasty snack whicn can be served as starters or snacks. We can make variety of nuggets with various ingredients .
In this post I have shared a nuggets recipe using paneer and potato. It is such a simple recipe we can make in a jiffy.
This paneer veg nuggets best suits for the partys and potlucks too. We can even make in advance and keep in freezer. We can thaw and fry whenever required.
Avial/Aviyal recipe, Aviyal for Adai, Easy avialrecipe with Curd, Side dish recipes, அவியல் ரெசிபி
Avial is one of the very popular tasty south Indian delicacy mostly served with Adai and Rice& sambhar for lunch. This recipe is prepared using lot of vegetables and coconut.
This avail is such a simple ,quick and flavourful dish. There are many varieties and ways to make this avial, with small difference in addition of ingredients and making.
For little sourness some will add curd and some people will add a little tamarind juice.
In this recipe I have added curd and prepared as little drier version. The consistency is up to everyone’s personal preference, so we can make this same recipe as little drier or as semi gravy.
This avial can be served with following dishes. Click the respective name for the recipes
- Adai
- Mixed lentils adai
- Pacha arisi adai/Thavala adai
- Lemon rice
- Tomato rice
- Puliyodarai(tamarind rice)
- Urad dhal rice
Ok now coming to the recipe.
AVIAL/AVIYAL
SOAKING TIME: - | PREPARATION TIME: 10 mins | COOKING TIME: 30 mins
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDEDISH
CUISINE: SOUTH INDIAN
SERVES: 3 persons
INGREDIENTS:
1
drumstick
10
French beans
1
Carrot
1
Raw banana
1/2
cup chopped yam
4-5
broad beans (papdi)
1/4
cup Thick curd(yogurt)
2
teaspoon coocnut oil
To
grind:
1/2
cup grated coconut
1
teaspoon cumin seeds
4
or 5 Shallots
3
green chillies
water
as required
To
temper
1
tablespoon coconut oil
1/2
teaspoon mustard seeds
Check
the notes section at the end of the video for more
detailes about the vegetables
VIDEO RECIPE LINK:
PREPARATION:
Grind the coconut green chillies , cumin seeds and shallots into smooth paste by adding required water.
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces and keep them ready.
Soak the cut raw banana pieces in water until use to avoid the change of colour.
METHOD:
First boil required water with salt.
Add the vegetables which take longer time to cook.
Let them cook till half.
Then add the other vegetables which take less time to cook.
Add turmeric powder.
Close with a lid and let all the vegetables to cook together till they become soft.
Once the vegetables are cooked add the ground coconut paste and mix well.
Let it cook for 1 minute. No need to cock for log time after adding coconut.
Then switch off the heat and then add the thick curd and mix well.
Temper the mustard seeds in coconut oil and mix well.
Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is ready to serve.
NOTES:
1. To avoid the vegetables become mushy, it is always better to cook in open pot.
2. Add the veggies which take log time to cook first and then add the veggies which cook in less time later
3. The list of vegetables we can add in avial are
*drumsticks
*yam
*raw banana
*brinjal
*carrot
*beans
*broad beans
*ash gourd
*potato
*chayote
Out of the above vegetables drumsticks and raw banana gives nice taste and flavour to the avial , so better not to skip. Other vegetables are optional.
4. Generally drumsticks, broad beans take little more time to cook than raw banana, brinjal. so we can add them later.
5. In case if you are cooking in pressure cooker, just cook for 2 whistles and release the pressure immediately.
In that way the vegetables won’t get mushy, but i feel cooking open pot method is always better.
6. Adjust the spiciness by adding/removing the green chilies.
7. Adding turmeric powder is purely optional.
8. Adding shallots gives nice flavor and taste to the avial.
9. Always use required amount of water only to cook the vegetables, add some hot water in Case the water is required in between.
10. Always use the curd (yogurt) which is not sour.
11. Add only thick curd otherwise the avial will becomes thin.
12. Add the curd only after switch off the flame.
13. Tempering is optional, but it gives nice flavor to the avial.
14. Lastly adding coconut oil gives awesome fresh coconut flavor to the avial
VIDEO RECIPE:
STEP BY STEP
PHOTOS:
Don’t add too much of water to grind.
Take thick curd and set aside.
In case the curd is not thick, use a seiver to drain the water and take the thick curd.
Chop the vegetables as 1 inch pieces and keep them ready.
Soak the cut raw banana pieces in water until use to avoid the change of colour.
First boil required water with salt.
Add the vegetables which take longer time to cook.
Let them cook till half.
Then add the other vegetables which take less time to cook.
Add turmeric powder.
Close with a lid and let all the vegetables to cook together till they become soft.
Once the vegetables are cooked add the ground coconut paste and mix well.
Let it cook for 1 minute. No need to cock for log time after adding coconut.
Then switch off the heat and then add the thick curd and mix well.
Temper the mustard seeds in coconut oil and mix well.
Finally add 2 teaspoon coconut oil for the fresh coconut flavor to the avial.
Now flavorful scrumptious avial is ready to serve.
Do
try this recipe and please don’t forget to give your feedback in comments.
To
get the update of new recipes posted in my blog please do subscribe to my blog
or like my face book page or follow me on pinterest or add to your Google +
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