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530. Wheat Cup Cake

Wheat Cup Cake

We can easily prepare Wheat cup cake at home with the ingredients available at home.

Ingredients required :

Wheat flour – 300 gm

Honey – 1 tsp

Curd – 2 tsp

Jaggery – 1 tsp

Milk – 2 tbs

Salt – 1/2 tsp

Baking powder – 1/2 tsp

Baking soda – 1/4 tsp

Ghee – 1 tsp

Cooking Oil – 1 tsp

Cashew – 6

Badam – 6

Pistha – 6

Method of Preparation :

First, we have to prepare yeast. For that we have to put jaggery, curd and honey in a bowl and mix them well. Then pour the mixture into an airtight container and close the lid. We have to keep it for 24 hours and should not open the lid in between.

After 24 hours pour the yeast prepared by us in a big bowl. Into it we have to add well ground cashew, badam and pista( 5 each). Keep the remaining nuts by chopping into small pieces & frying in little ghee for decoration. Add baking powder, baking soda, salt and wheat flour. Mix well and knead by pouring milk little by little. Put little ghee and knead for 10 minutes. Keep aside for half an hour. Pour some cooking oil and knead again. After half an hour, grease small cups with little cooking oil inside and pour the mixture, 3/4th. Apply ghee on the top. Keep all the cups in a vessel.

Preheat a cooker for 10 minutes in high flame, with a small quantity of sand inside. Put a small stand and keep the vessel on it. Close the cooker without putting the gasket and whistle. Cook in low flame for half an hour. Switch off the gas and open the lid after 10 minutes. Take out the cakes from the cup, and decorate with nuts. Now the wheat cup cake is ready to eat.

521. Drumstick leaves kootu

Drumstick leaves kootu

We all know that drumstick leaves are very good for health. How to cook this in a nice way to satisfy our taste buds? One such tasty dish is drumstick leaves kootu. It suits very well with rice and chapathi.

Ingredients required : 

Drumstick leaves – One  big bunch

Gingerly oil – 1/4 tsp

Cooking oil – 1/2 tsp

Tur dal – 100 gms

Mung dal – 50 gms

Turmeric powder – 1/4 tsp

Kala mirch – 1/4 tsp

Green chilly – 4

Jeera – 1/2 tsp

Coconut – shredded – 1 tbsp

Mustard seeds – 1/2 tsp

Asafoetida – 1/4 tsp

Salt – 3/4 tsp

Curry leaves – one small bunch

Coriander leaves – one small bunch

Method of preparation :

Wash and shred drumstick leaves. Pressure cook tur dal and  mung dal with turmeric, gingerly oil & water. mash well, when it is still hot. Grind coconut, green chilly, jeera and kala mirch coarsely. In a kadai, put cooking oil &  do seasoning with mustard seeds and asafoetida. Put drumstick leaves and one cup of water. Close the lid & cook for 10 minutes. Then, add the ground mixture, salt and cooked dal. Let them mix well & get cooked nicely with nice aroma. Put curry leaves and coriander leaves & switch off the gas. This drumstick leaves kootu will be liked even by children. Please try.

 

 

518. Idiappam – Kadappa Combo

idiappam-kadappa

I used to prepare variety of sevais such as tomato sevai, sweet sevai, vegetable sevai and tamarind sevai. But, this is the first time I am trying Idiappam. It is almost like plain sevai  with a separate side dish. I prepared Kadappa as side dish, which is wonderful in taste. I feel that it not only suits with idiappam but also will goes well with chapathi and puri.  I will tell the recipe of both idiappam and kadappa.

Ingredients required :

Raw or Idly rice – One cup

Mung dal – 1/2 cup

Turmeric powder – 1/4 tsp

Gingerly Oil – !/4 tsp

Potato – 1

Big Onion – 1

Small Onion – 5

Garlic cloves – 4

Ginger – a small piece

Bengal gram roasted(Pottu kadalai) – 1 tsp

Coconut scrapped – 1 tbsp

Salt – 3/4 tsp

Green chilly – 4

Mustard – 1/2 tsp

Asafoetida – one pinch

Corriander leaves – one bunch

Curry leaves – one bunch

Cooking oil – 1 tsp

Method of preparation :

I don’t have sevai machine. So, I used Murukku pidi with Omapodi plate. First. I washed and soaked the rice for 4 hours. In a mixie, I made a fine paste of rice with a pinch of salt. I greased the murukku pidi and omapodi plate with oil and kept ready. In a kadai, with little oil, I cooked the batter till the water evaporated fully and a whole mass is formed.  I had cooked till it came out, leaving the pan. I put a small piece of dough into the murukku pidi and pressed the noodles onto the idli plates, greased with oil. Then, I cooked the idiappam noodles in steam for 10 minutes. Idiappam is ready.

For kadappa, I boiled potato, removed the skin and cut it into small pieces. I cooked well the mung dal with turmeric powder, gingerly oil and water. In a mixie, I made a coarse paste of  small onions, ginger, garlic, coconut, roasted bengal gram and green chilly. In a kadai, after doing the seasoning with oil, mustard seeds and asafoetida, I cooked big onion pieces and the ground paste. Then, I added cooked mung dal, salt and potato.  When a nice aroma comes I added corriander & curry leaves and switched off the gas. Tastu kadappa is also ready.

 

 

 

516. Home made Wheat Bread

I like to make many eatable items at home than to purchase from shop. I tried  Wheat Bread today. The taste and look are good. I have not used white sugar, maida  and egg for preparing this bread.

wheat bread

Ingredients required :

Wheat flour – 2 cups

Jaggery powder – 1 tsp

Salt – 1/4 tsp

Baking powder – 1/2 tsp

Baking soda – 1/4 tsp

Honey – 1 tsp

Curd – 1 tbsp

Milk – 1/2 cup

Cooking Oil – 1 tsp

Butter or Ghee – 1 tsp

Method of preparation :

First, we have to prepare yeast at home. For that, we have to take a small air-tight container. In that, we have to add honey, curd and jaggery powder. We have to mix these things well with a spoon and leave it for 24 hours, by closing the lid of the container.

After 24 hours, in a bowl, we have to put the yeast prepared. Then, we have to add the wheat flour, salt,  half of cooking oil, baking soda and baking powder. After mixing the batter well, we have to put the warm milk little by little. We have to knead the batter for 10 minutes. It will be like chapathi batter. We have to cover the bowl with a lid and leave it for half an hour. Then, we can see that the batter is raised. Again, we have to knead for 10 minutes by adding the remaining cooking oil and forleave for half an hour. In a cooker or pressure pan(preferably indolium), we have to put sand for about 1 cm thickness and heat it in high flame for 10 minutes, by closing the lid, without gasket and weight. Then, we have to   slow down the flame to sim and keep a small stand inside.   We have to take an indolium cooker vessel and grease the inner side with butter or ghee. Then, we have to put the batter inside and level it to a cuboid shape(bread shape). After that, we have to apply the remaining butter or ghee on the outer side of the batter.   We have to keep the cooker vessel on the stand and cook in slow flame(sim) for 30 minutes. Again, we should not put gasket and weight.  We have to switch off and wait for 5 minutes. We can transfer easily the cooked bread, by just inverting the cooker vessel on a plate. We can cut it into required shape, as per our wish. Please try. It is easy.

 

 

 

515. Rasam, with Coconut and without Tomato

We all know many types of Rasam. There is a traditional way for preparing rasam in temples.  They won’t use tomato for rasam. I tried  the rasam and  it tasted very well. I want to share the recipe with you all.

rasam

Ingredients required :

Tur dal – 1 tbsp

turmeric powder – 1/2 tsp

Gingerly oil – 1/4 tsp

Scrapped coconut – 1 tbsp

Tamarind – A small lemon size

Dhania – 1/2 tsp

Channa dal – 1/2 tsp

Methi – 1/2 tsp

Dry red Chilli – 4

Jeera- 1/2 tsp

Kala Mirch – 1/2 tsp

Mustard – 1/2 tsp

Hing – 1/4 tsp

Ghee – 1/2 tsp

Salt – 1/2 tsp

Jaggery powder – 1/4 tsp

Corriander leaves – a small bunch

Curry leaves – Little

Method of preparation :

Soak tamarind in hot water for half an hour. Cook tur dal with gingerly oil, turmeric powder & one cup of water, in a pressure cooker. Mash it with a ladle, when it is hot. Dry roast  dhania, channa dal, methi, red chilli, jeera and  kala mirch, without adding oil. When it becomes cool, add the coconut and grind it to a paste. In a kadai, do seasoning with mustard and hing using ghee. Add  tamarind water and salt. When it becomes to boil, add the paste. When everything mix well, put jaggery powder and mashed tur dal. After 5 minutes, put corriander leaves and curry leaves & switch off the gas.  A very tasty  rasam is ready. The aroma of the rasam and its watery texture are suitable for all to eat with rice as well as drink alone.

 

 

513. Homemade popcorn

mypopcorn

I wanted to try something new at home, during lockdown time. I tried popcorn, this time. Dry corn was available at home.  I heated a kadai, after adding 1/4 tsp of cooking oil. After that, I added 2 tsp of dry corn and covered the kadai with a lid. Within few minutes, the corns started to splutter. I switched off the gas when the sound stopped and opened the lid. Aha, all the dry corns are fried in  very little quantity of oil. I didn’t add salt or chilly powder, as I like plain popcorn only. You can also try.

418. Neemflower Rasam

veppampoo rasam

I got little more of neemflower for Ugadhi.  So, I prepared neemflower(veppampoo) rasam. It tasted good. Of course, we all know the benefits of neemflower for our health.

Ingredients required :

Neem flower – 1 tsp

Tur dal – 1 tbs

Jeera – 1/2 tsp

Kalamirch – 1/2 tsp

Dhania – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Red chilly – 4

Channa dal – 1/2 tsp

Urud dal – 1/2 tsp

Salt – 1/2 tsp

Ghee – 1/2  tsp

Cooking oil – 1/2 tsp

Mustard seeds – 1/2 tsp

Asafoetida – 1/4 tsp

Tamarind water – 1 tsp

Turmeric powder – 1/4 tsp

Curry leaves – 1 bunch

Coriander leaves – 1 bunch

Method of preparation :

First,  pressure cook  turdal with little ghee and turmeric powder. Then,  fry neem flowers in ghee,  in a kadai and keep it aside. In the same kadai put cooking oil and fry channa dal, urud dal, dhania, red chilly, fenugreek seeds, jeera and kalamirch. Make it a coarse powder. In the kadai put ghee and do seasoning with mustard seeds and asafoetida. Pour tamarind water and put salt. When it boils, put the powder, cooked dal, curry leaves, coriander leaves.  Switch off the gas  and add fried neem flowers. The tasty and healthy neemflower rasam is ready. We should not add neemflower  when the gas is on, as it will spoil the taste.

 

412. Tapioca puttu

DSC01705

First, let us see how to prepare Tapioca sweet puttu.

Ingredients required  :

Tapioca – 1

Grated Coconut  – 2 tsp

Sugar – 1 tsp

Elaichi – 4

Ghee – 1/2 tsp

Method of preparation :

First, we have to remove the skin of tapioca and wash well. Then, we have to grat it and put it in a cup. To this, we have to add  coconut, sugar, elaichi and ghee. We have to mix it well and pressure cook it for 10 minutes. The tasty tapioca sweet puttu is ready.

Shall we see how to prepare Tapioca kara puttu.

Ingredients required  :

Tapioca – 1

Cooking oil – 1/2 tsp

Mustard – 1/2 tsp

Broken Urud dal – 1/2 tsp

Salt – 1/2 tsp

Red chilly powder – 1/2 tsp

Asafoetida – 1/4 tsp

Curry leaves – one bunch

Method of preparation :

We have to remove the skin of tapioca and wash well.  Then we can grat it as before. In a kadai,  we have to put cooking oil and do seasoning with mustard, urud dak and asafoetida. Then, we have to add grated tapioca, salt and chilly powder. After sauting it properly for 10 minutes, we can put curry leaves and switch off the gas.  The tapioca kara puttu is ready now.

406. Vazhaith thandu karamani kootu

vazhai thandu karamani kootu

We  all  know the importance of including fibre in our diet regularly. It helps to keep the digestive system healthy, prevents constipation helps to lower cholesterol levels, controls level of blood sugar and protect against some form of cancer. Plantain stem or vazhaithandu  is a rich source of fibre. We have to take it atleast once in a week.

Ingredients required :

Pasi paruppu – 1/2 cup

Turmeric powder – 1/4 tsp

Gingerly oil – 1/4 tsp

Vazhaith thandu – 1 small piece

White Karamani – 2 tsp

Jeera – 1/2 tsp

Red chilly – 4

Coconut grated – 2 tbs

Salt – 1/2 tsp

Mustard seeds – 1/4 tsp

Asafoetida powder – 1/4 tsp

Cooking oil – 1 tsp

Curry leaves – One bunch

Method of preparation :

First, we have to pressure cook pasi paruppu with a punch of turmeric powder and 1/4 tsp of gingerly oil.   Also, we have to cook karamani with little water separately. Then, we have to remove the outer covering of the stem and cut it into rounds removing the thread like fibres with our index finger .Then we have to  chop it into small thin pieces and keep it in diluted buttermilk to prevent discolouration.

In a kadai, we have to put cooking oil and do seasoning with mustard seeds and asafoetida. Then, we can add chopped vazhaith thandu and cook well for 10 minutes.  After grinding red chilly, coconut and jeera, we have to add this mixture in the kadai. Then, we can add cooked pasi paruppu and karamani.  We can add salt and cook for 5 minutes  so that everything get mixed well. Finally, we have to put curry leaves and switch off gas.

This vazhaith thandu karamani kootu can be used with rice or as a side dish for chapathi/puri.

 

405. Chakka Pradhaman(My style)

chakka pradhaman

I prepared Jackfruit payasam which is popularly known as Chakka Pradhaman in my own style. The taste was good and so, I am sharing the recipe with you.

Ingredients required : 

Ripe Jackfruit  pieces(sulai) – 10

Jaggery – 100 gm

Elaichi powder – 1/2 tsp

Ghee – 1 tsp

Grated Coconut – – 100 gm

Cashew – 5

Dried grapes – 10

Milk – 1/2 cup

Method of preparation :

Boil jackfruit pieces with water for 10 minutes and grind it  coarsely.  Take coconut milk 3 times with grated coconut.  Dissolve jaggery in water and  filter it. Keep a kadai and put ghee. Fry cashew and dried grapes & keep aside. In the ghee, now put jackfruit paste and fry for 2 minutes. Then, add jaggery water and elaichi powder. First put 3rd cocunut milk, then 2nd and finally first.  When everything get mixed well, put milk and boil for 2 minutes. Finally, put roased cashew and grapes. Aha, now the tasty chakka pradhaman is ready.