Malini one of my friend shared her recipes when we conducted contests on various topics.
Poosani Vithai Thuvayal (Pumpkin seeds chutney)
Showing posts with label Malini. Show all posts
Showing posts with label Malini. Show all posts
Poosani Vithai Thogayal
Pathiya Samahyal Contest Entry by Malini
Ingredients:
Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons
Perungayam,S alt - as per taste
Oil - 2 tsp.
Method:
Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good.
Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away.
Fry urad dhal till golden brown.
Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.
Ingredients:
Pumpkin seeds - 2 cups(Use only the seeds & fibre portion of the pumpkin wedge)
Tamarind - 1/2 the size of a lemon
Coconut scraped - 1/2 cup
Dry red chillies - 3 or 4
Urad dhal - 2 tablespoons
Perungayam,S alt - as per taste
Oil - 2 tsp.
Method:
Take out the tender seeds alongwith the small fibres (only the seeds and soft portion) from the pumpkinThe seeds should be very tender , else the thogayal will not taste good.
Fry chillies, perungayam and seeds in oil, till it shrinks well & the raw smell goes away.
Fry urad dhal till golden brown.
Allow it to cool. In a mixie, grind scraped coconut, chillies, e urad dhal, tamarind and salt. Then add the seeds and grind it till soft.
Poricha Rasam by Malini
Pathiya Samayal contest entry by Malini
Ingredients:
Tomato – 2
Toor dall – ½ cup
Turmeric powder , Salt,perungayam – to taste
coriander & karivepilai for garnishing
Ghee – 1 tsp
Mustard seeds – 1 tsp
To be ground to a paste
Dhaniya– 1 tbsp
Channa dall - ½ tbsp
Milagu– 8 nos.
Jeera 1 tspRed chillies – 2
Oil (எண்ணெய்) – 2 tsp to roast above
Method:
Cut tomatoes put in the vessel, add water, salt and manjapodiand let it boil till the tomato pieces are cooked.Pressure cook the toor dall and keep it aside.
Add oil to a kadai. Add daniya, channa dal, milagu, jeera one after the other and roast well, Finally add the red chilles and switch off the stove. Let this cool and then grind it in a mixie adding little water to make a paste.Add this paste to the boiled tomato water, let it boil once and then add the cooked toor dall. Add water to bring it to the consistency of rasam. After adding water, just let the rasam boil once.
In a kadai, pour a teaspoon on ghee and when hot, add mustard seeds. When the mustard seeds crackle, add it to the rasam. Garnish with Corriander and Karivepilai
Ingredients:
Tomato – 2
Toor dall – ½ cup
Turmeric powder , Salt,perungayam – to taste
coriander & karivepilai for garnishing
Ghee – 1 tsp
Mustard seeds – 1 tsp
To be ground to a paste
Dhaniya– 1 tbsp
Channa dall - ½ tbsp
Milagu– 8 nos.
Jeera 1 tspRed chillies – 2
Oil (எண்ணெய்) – 2 tsp to roast above
Method:
Cut tomatoes put in the vessel, add water, salt and manjapodiand let it boil till the tomato pieces are cooked.Pressure cook the toor dall and keep it aside.
Add oil to a kadai. Add daniya, channa dal, milagu, jeera one after the other and roast well, Finally add the red chilles and switch off the stove. Let this cool and then grind it in a mixie adding little water to make a paste.Add this paste to the boiled tomato water, let it boil once and then add the cooked toor dall. Add water to bring it to the consistency of rasam. After adding water, just let the rasam boil once.
In a kadai, pour a teaspoon on ghee and when hot, add mustard seeds. When the mustard seeds crackle, add it to the rasam. Garnish with Corriander and Karivepilai
Leghiyam by Malini
Pathiya Samayal Contest Entry by Malini Mk
This is also called as Prasava Leghiyam
Ingredients:
This is also called as Prasava Leghiyam
Ingredients:
Arisi Thippili) - 10 sticks.
Sukku - small Piece
Basil - 100 g
Pepper - a table spoon
Jeera – Half table spoon
Dhaniya - Half table spoon
Elakai - 2 or 3
Vellam - 100 gm
Ghee - 1 tsp
Method:
Sun dry all the ingredients for two days except vellam.
After two days, dry grind the ingredients in a mixie .
Filter the grounded powder two to three times to get the fine quality.
Add half glass of water with the vellam and filter it to remove the solid .
Take a thick bottomed vessel and pour the vellam water.
Keep in medoum flame.When it starts boiling, add the powdered ground powder stir continuously.Keep the flame in low and stir for another ten minutes.
When the consistency becomes semisolid then add the ghee and stir for another five minutes.
Store in airtight jar once the legiyam cools down
Sukku - small Piece
Basil - 100 g
Pepper - a table spoon
Jeera – Half table spoon
Dhaniya - Half table spoon
Elakai - 2 or 3
Vellam - 100 gm
Ghee - 1 tsp
Method:
Sun dry all the ingredients for two days except vellam.
After two days, dry grind the ingredients in a mixie .
Filter the grounded powder two to three times to get the fine quality.
Add half glass of water with the vellam and filter it to remove the solid .
Take a thick bottomed vessel and pour the vellam water.
Keep in medoum flame.When it starts boiling, add the powdered ground powder stir continuously.Keep the flame in low and stir for another ten minutes.
When the consistency becomes semisolid then add the ghee and stir for another five minutes.
Store in airtight jar once the legiyam cools down
Paruppu Thogayal by Malini
Pathiya Samayal Contest entry by Malini Mk
Ingredients:
1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut (optional, usually they don’t use coconut for pathiya samayal I guess)
3-4 of dry red chillies
A pinch of perungaayam
2 tbsp of oil
Salt
Heat oil in a pan add Perungayam and add the toor dal. Fry until reddish golden brown - about 3-4 mins. add the coconut Next, add the red chillies Mix well with salt. Set aside to cool completely. Grind to a coarse paste with enough water.
Ingredients:
1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut (optional, usually they don’t use coconut for pathiya samayal I guess)
3-4 of dry red chillies
A pinch of perungaayam
2 tbsp of oil
Salt
Heat oil in a pan add Perungayam and add the toor dal. Fry until reddish golden brown - about 3-4 mins. add the coconut Next, add the red chillies Mix well with salt. Set aside to cool completely. Grind to a coarse paste with enough water.
Kandanthippili Rasam by Malini
Pathiya Samayal Contest recipe by Malini Mk
Arisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering
Method:
Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.
Ingredients:
Kandathippili – 5-6 sticksArisithippili – 4-5 grains
Sukku – 1 tsp powdered
Milagu – 1 tsp
Jeera – 1 tsp
Red chillies – 2 nos
Perungayam – a small pinch
Few curry leaves
Turmeric – a pinch
Tamarind – paste from 1 lemon sized ball
Ghee, curry leaves, Jeera and mustard for tempering
Method:
Heat up a small pan and roast the kandathippili and arisithippili till they brown Add sukku, Milagu jeera, hing, curry leaves and red chillies and roast for a few more minutes. Dry grind. (you can be make and store it in advance to be used when requiredBoil 3 cups of water with tamarind paste, turmeric and salt for 10 minutes or until the raw smell of the tamarind goes. Add the ground powder. Temper with mustard, jeera and curry leaves in ghee.
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