SHAHI TUKDA

INGREDIENTS:

Bread -1 packet
Milk - 1.5 liters
Sugar - 1cup + 6 tbsp
Oil - for deep frying
Ghee - 2 tbsp
Chopped Almonds(blanched and deskinned) and Cashews - For garnishing
Cardamom Powder
Saffron - a pinch
Water - 1 cup

PREPARATION:

1.Preparing the Bread:

             Take the bread pieces out of the packet and air dry it at least for a day. If there is moisture in the bread  it will absorb lots of oil while frying. So its better if the bread is dry.

            Cut the corners of the bread and cut it into squares.

            Take Oil in a pan for deep frying the bread. Add two tbsp of ghee in the oil. Deep fry the bread pieces until golden brown and keep it aside and allow the oil to drain properly. After frying all the bread pieces fry the almonds and cashews in the same oil. 

2. Preparing the Rabdi:

        Take the milk in a sauce pan and boil it mixing in between until the milk reduces to one third of its volume. Soak the saffron in a tbsp of hot milk. Add the saffron milk, cardamom powder and 6 tbsp of sugar in the reduced milk and boil until the sugar melts. Switch off the flame and allow the milk to cool. 

3. Preparing the Sugar Syrup:

      Take a cup of sugar and a cup of water in a pan and boil it until the sugar melts properly and comes to a rolling boil. There is no need to cook for long to any syrup consistency. Switch off the flame. Start assembling while the sugar syrup is hot so that the bread will absorb the syrup properly.

4. Assembling :

   Take a deep rectangular pan. Take a slice of fried bread and dip it in the sugar syrup and arrange it in the pan. After making a layer of bread pour the rabdi on top it with a spoon. Make another layer of bread and then rabdi. Finish it off by garnishing with fried almonds and cashews. 

    Chill overnight and serve. 

TIPS:

• Drying the bread is very important. Otherwise the bread will become oily.
• The bread can be fried in ghee but it will make the dish very heavy.
• The rabdi should be sweetened mildly as we are soaking the bread pieces in sugar syrup also. 
• The sugar syrup should be hot while assembling and the rabdi should be warm. So that the bread will soak all the milk. 

YELLOW RICE

Yellow Rice is a very common and regularly made dish in our household next to white rice. This rice pairs really well with lots of non veg gravies like fish curry, pepper chicken, egg curry and also pairs nicely with lots of veg gravies. This rice tastes divine as it is with just a simple coconut chutney. I will try to post the gravies that pairs very well with the rice in the future.

Ingredients:
Rice - 2 cups (parboiled rice or basmati rice)
Moong Dal - 1/2 cup
Onion - 1 (sliced)
Garlic - 8 cloves (sliced)
Green Chilly - 2
Coriander Leaves - chopped
Mint Leaves - chopped
Cinnamon - 2 one inch pieces
Cardamom - 4
Cloves - 4
Fenugreek Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Castor Oil - 1 tbsp
Peanut Oil - 60 ml
Water - 4 cups
Salt to taste

Preparation:

• Soak the rice for at least half an hour and if using Basmati rice soak in hot water. 
• Heat the peanut oil in a pressure cooker. Once the oil is hot add the cinnamon, cloves and cardamom.
• Reduce the flame and add the fenugreek seeds and moong dal and fry just for a minute. Do not brown the dal.
• Add the garlic and onion and saute until the onion becomes translucent. Add the turmeric powder and salt. 
• Add the coriander leaves, mint leaves and green chillies.
• Now add the measured water and let it boil.
• Add castor oil and once the water comes to a boil add the drained rice and allow it to boil until the rice absorbs most of the water.
• Now close the cooker and put the whistle. Cook in high flame for one whistle and then simmer it for ten mins. After ten mins switch off the flame and allow it to rest for another ten mins.
• Open the lid and mix the rice gently.

Tips and Tricks:

1. Be careful not to brown the dal. Then the rice will not be tasty. Fry the dal just for a minute in very low flame and add the garlic quickly.
2. Instead of water coconut milk can be added for extra rich taste.

RAVA LADOO

This recipe I learned from my mom. Usually Rava Ladoo is made with milk. But my mom’s recipe uses only ghee for binding. So the ladoo will not get spoiled easily. 

Ingredients:

White Rava (sooji) - 2 cups
Sugar - 1 cup or as needed
Ghee - 1/2 cup
Cardamom Powder - 2tsp
Cashew Nut - 1/4 cup (broken into pieces)
Whole Cashews - for garnishing

Preparation:

• Take a tsp of ghee from the given measurement and roast the rava in medium flame until it becomes aromatic and light golden in color . 
• Cool down the rava and grind it into a fine powder and keep it aside . 
• Grind the sugar also to a fine powder . 
• Pour the ghee in a pan and add the cashews given for garnish and roast it until golden brown . Take the cashews out and keep it aside . 
• Add the broken cashews in the ghee and roast until golden brown. 
• keep the flame in low and add the rava powder, sugar and cardamom powder . Switch off the flame and mix well.
• At this point taste to see if the sugar is enough and add accordingly.
• Make the ladoos as soon as possible while the mixture is still hot. Garnish with halved cashews.

Tips and Tricks:

1. Roasting the rava until golden in medium flame is really important else the rava will remain raw.
2. Garnishing with cashews is not really necessary as we are adding lots of cashews already in the ladoo. Feel free to skip that step
3. The ladoo should be made quickly while it is hot. Otherwise the ghee and sugar will harden and the ladoo will not hold its shape. So the trick is to keep the rava mixture on the stove itself and make the ladoos to retain the heat as much as possible. If it becomes cold at the end then switch on the flame again for sixty seconds. The mixture will melt a little and it will become easy to make the ladoos
4. For two cups of rava one cup of sugar is enough for us. But the amount of sugar can be increased for more sweetness.

ARISI MURUKKU

This murukku recipe I learned from my kalama ( mom’s sister). I feel this is the most easy and the tastiest murukku I ever tasted. Do give it a try and give me your feedback in the comments.

Ingredients:

Idly Rice - 4 cups
Fried gram Dal - 3 cups (pottukadalai)
Red Chilly - 10 no
Sesame Seeds - 1/2 cup
Ajwain - 1 tbsp
Asafoetida - a pinch
Salt - 4tsp
Hot Oil - 1/4 cup





Preparation:

• Soak the rice along with red chilies for at least 3-4 hrs. Grind it into a smooth batter.

• Powder the fried gram dal into a fine powder and mix it into the batter along with all the other ingredients.

• Heat the oil for frying the murukku and from the heating oil take a quarter cup of oil and pour it in the dough and mix well into a smooth dough.

• Press the dough in a murukku press with any design and fry it in the hot oil.

Tips:

1. Make sure the oil is really hot before pouring it in the batter.
2. If the dough is too dry sprinkle some water and knead well. 
3. Fry one murukku first and allow it to cool completely. Then check for its crispiness. If the murukku is not crispy enough add some more hot oil and mix. Try again.

KAIMA IDLY

Ingredients:
Mini idli - 15
Onion - 2 (medium size)(sliced thin)
Capsicum - 1/2 cup
Tomato - 1
Tomato ketchup - 2 tbsp
Ginger garlic paste - 1 tbsp
Gr. chilies -2
Curry leaves
Coriander leaves
Red chili powder - 1tsp
Coriander powder - 2tsp
Garam masala - 1/2 tsp
Fennel seeds -1 tsp
Salt
Oil
Green peas (optional)

Preparation :

• Deep fry the idlies till golden brown and keep it aside. 
• Take some oil in a pan. When hot add the fennel seeds and curry leaves. 
• Add the onion and green chilies and saute until the onion becomes soft. 
• Add the ginger garlic paste and cook it till the raw smell disappears. Add the tomatoes and ketchup and cook it until the tomatoes soften. 
• Add the chili pdr, coriander pdr, garam masala, and salt and add some water and allow it to boil. 
• When the gravy thickens add the capsicum and the fried idli and simmer it for two minutes and finish it up with coriander leaves. 

Tips:

1. Refrigerate the idlies for a couple of hours before frying. This will make the frying easy and also the idlies won't drink up the oil. 
2. The gravy should have a little water before adding the idlies. This way the idlies will not be dry. 
3. If not using ketchup add some sugar to get that little hint of sweetness. 
4. This dish is best served hot. The idlies will be crunchy and also saucy. 

TAMARIND RICE

This Tamarind Rice is a unique recipe which I learned from my mother-in-law and she learned from hers. This recipe is totally different from all the traditional tamarind rice recipes you will find from other places. Adding whole garam masalas make this rice taste very unique and take it up a notch. If you are looking for something new than the same old tamarind rice do give this recipe a try and you will be surprised

The perfect combination for this rice is a chicken gravy which we call Ennai Kari in Tamil. I'll be posting that recipe as well. This rice can also be eaten with potato fry or vadagam.

Ingredients:

Rice - 1 cup

Tamarind - lemon size ball

Onion - 1 medium size

Garlic - 4 cloves

Tomato - 1 medium size

Green Chilly - 2

Red Chilly - 3

Curry Leaves - 1 sprig

Coriander Leaves - a bunch

Cinnamon - 1

Cardamom - 1

Cloves - 1

Mustard Seeds - 1 tsp

Urad Dal - 1 tsp

Chana Dal - 1tsp

Peanut - 2 tbsp

Oil - 50 ml

Salt to taste

Preparation:

• Soak the rice and cook it as usual preferably draining method. Allow it to cool.
• Soak the tamarind in hot water. Extract the Pulp and keep it aside.
• Pour oil in a pan preferably peanut oil and heat it.
• Add cinnamon, cloves, and cardamom.
• Add mustard seeds, urad dal, and chana dal and peanut.
• Add red chilly and green chilly. 
• After the peanut gets golden in color add garlic, curry leaves and saute well.
• Add the chopped tomatoes and cook it until the tomatoes become soft and mushy.
• Add the chopped onion and cook until it becomes soft. 
• Add the tamarind pulp, coriander leaves, and salt. Cook in medium flame until the oil gets separated and no water remains in the gravy.
• Add the gravy to the cooked rice and mix well.

Notes:

1. This paste can be made and store in the fridge for 2-3 months. Just make plain rice and add 2 tbsp of this paste and mix well and serve.
2. Adding peanut oil will give a nice taste and aroma. If you don't have peanut oil then sesame oil or any other oil can be used.
3. Adding peanut is optional. If you don't have peanuts or allergic to peanuts then it can be avoided.
4. Adding little pieces of sliced coconut will give this rice a nice crunch and taste. Just add a quarter cup of coconut pieces while the gravy is boiling.

FIELD BEANS RICE (MOCHAI SAADHAM)

This Rice is a spin-off of the classic kongunaadu paruppu saadham.

Ingredients:
Basmati Rice - 2 cups
Field Beans - 2 cups
Onion - 2 (medium, sliced)
Tomato - 1 (chopped)
Ginger Garlic Paste - 2 tbsp
Red Chilly - 5 no
Green Chilly - 2
Cinnamon - 1
Cardamom - 4
Cloves - 4
Turmeric Powder - 1/2 Tsp
Coriander Leaves
Mint Leaves
Salt to taste
Oil - 125 ml
Water - 4 cups










Preparation:

• Soak the rice in hot water for at least half an hour.
• Heat oil in a pan and add cinnamon, cloves, and cardamom.
  
• Add the red chilly and onion and saute well.
  
• After the onion becomes soft add the turmeric powder and the ginger garlic paste and saute well.
  
• Add the tomatoes and salt and cover it and cook for five mins until the tomatoes become soft.
  
• Add the field beans and mix well.
  
• Add the coriander leaves, mint leaves and green chilly and saute well until the oil separates out.
  
• Add the required amount of water (for one cup of rice add two cups of water) and salt and boil.
  
• When the water comes to a rolling boil add the drained rice and mix well. Cook the rice on high flame until the rice and water become equal. Then reduce the flame to very low and cover the pan tightly and keep a heavy weight over it. 
  
• Cook like this for fifteen minutes. After fifteen minutes switch off the flame and allow it to rest for another ten mins before opening.
  

The best combination for this rice is Pepper Chicken or Pepper Egg Gravy and Coconut Thuvayal.

GREEN APPLE PICKLE

Ingredients:
Green Apple - 4 (chopped)
Red Chilly Powder - 1 Tsp
Salt - 1 Tsp
Sugar - 2 Tsp
Fenugreek Seeds - 1 tsp
Mustard Seeds - 2 tsp

Whole Black Pepper - 1 tsp

Garlic - 10-12 cloves
Hing - 1/4 tsp
Sesame Oil - 1/2 cup

Vinegar 1/4 cup

Preparation:

• Chop the apples into bite size pieces.
  
  
• Add Salt, Chilly powder and Sugar to it a mix well.
  
  
• Dry roast the fenugreek seeds until a nice aroma comes and then cool it down. Grind it to a fine powder.
  
  
• Add the Fenugreek powder to the Apple and mix well.

• Heat the Sesame oil in a pan and add Mustard seeds. Once the Mustard seeds splutter add the black pepper and garlic. switch off the flame and add Hing and turmeric powder to it.

• Pour the oil into the Apple mixture and mix well. 

• Then add the vinegar and give it a mix. 

Tips:

1. The Pickle will taste better after 2-3 days.
2. Refrigerate the pickle after keeping outside for two days. Otherwise fungus Will appear as the Apple is not cooked. 
3. This Pickle is a very good alternative for mango pickle.

MASALA VADAI

Ingredients:

Chana Dal - 1 cup
Onion - 2 (medium size, finely chopped)
Coriander Leaves - a bunch (finely chopped)
Mint Leaves - 2 sprigs (finely chopped)
Curry Leaves - 2 sprigs (finely chopped)
Fennel Seeds - 2 tsp
Red Chilly Powder - 1 Tsp
Ginger Garlic Paste - 2 Tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Oil for deep frying

Preparation:

• Soak the chana dal overnight or preferably 5-6 hrs
• Drain the water from the dal and grind it along with fennel seeds into a coarse paste by adding very little water.
  
  
• Mix all the other ingredients and mix well using hands.
  
  
  
  
  
  
• Deep fry the vadas in hot oil.
  
  .This Vadai is the perfect combination for Nombu Kanji.

Tips:

1. Grind the dal in two batches. Grind the first batches very roughly without adding water. Grind the next batch smoothly by adding little water. Mix well. This way you will get perfectly crisp yet soft vadas.
2. Mix the onion and leaves only before frying. Otherwise, the batter will become watery.
3. For crispy vadai do not shape the vadai. Just take some batter and drop it in oil without shaping.
4. For variations, spinach or drumstick leaves can be added instead of coriander and mint leaves.

NOMBU KANJI

Nombu kanji is a traditional food prepared in Tamilnadu during Ramadhan. This is a very nutritious and wholesome meal by itself. 

Ingredients:

Basmati Rice - 1 cup

Moong Dal - 1/3 cup

Onion - 1 medium size sliced

Garlic - 6 sliced

Carrot Cabbage Green Beans - 1 cup (finely chopped)

Coriander Leaves - a bunch (finely chopped)

Mint Leaves - finely chopped

Green Chillies -2

Coconut - 1/2 cup (shredded)

Cinnamon - 2 small piece

Cardamom - 4

Cloves - 4

Oil - 3 tsp (preferably coconut)

Salt to taste

Preparations:

• Soak the rice for at least two or three hours.
• Take the oil in a pressure cooker and heat it
  
• Once the oil is smoking hot add the cinnamon cardamom and cloves.
  
  Add the moong dal and fry in a very low flame. Do not brown the dal. 
  
• Add the sliced garlic and onion and saute it.
  
• Add all the vegetables, coriander leaves, mint leaves, and green chili and saute it well.
  
• Add four cups of water and let it boil.
  
•  once the water boils add the soaked rice and cook for 3 whistles in high flame and three whistles in low flame.
  
• Open the cooker and remove all the whole garam masala and green chillis
• Add salt and coconut and mash well until it becomes mushy.
  
  
  
•  Add required water to adjust the consistency to make it like a thick soup. Boil it once after adding water and switch off.
• Serve the kanji along with masala vadai or pakoda or bajji
  

Tips:

• Adding coconut oil will give a distinct flavor.
• Do not add salt before cooking. Add salt only after cooking before mashing.
• Add the coconut and mash well so that the coconut flavor will be infused well.
• Remove all the whole garam masala before mashing otherwise the smell will be overpowering.
• Be careful while frying the dal otherwise, it will brown really fast and the taste won't be perfect.