Showing posts with label sowpernica. Show all posts
Showing posts with label sowpernica. Show all posts

Marunthu Kuzhambu by Sowpernica

Pathiya Samayal Contest entry by Sowpernica

Small onions – 1 cup
Garlic cloves – 10 to 15
Salt – 2 ½ teaspoons
Sesame oil – 1 tablespoon
Tamarind – lemon sized ball
Mustard seeds – ½ teaspoon
Turmeric powder – ¼ teaspoon

Dry roast & grind to powder:
Omam – 2 teaspoon
Pepper – 1 teaspoon
Cumin seeds – 2 teaspoons
Sitharathai, Arisi thipilli, Sukku, Athimathuram –small quantities of each of these
Red chillies – 3 to 4

Prepare tamarind extract soaking tamarind in 1 ½ glasses of water.
Heat oil in a pan, add, mustard seeds & allow spluttering.
Add garlic cloves & sauté for a minute.
Add small onions & sauté till they look transparent.
Add tamarind extract, salt, turmeric powder & allow boiling until raw smell vanishes.
Add the ground powder & allow boiling until the kuzambu thickens & oil separates .
Serve hot with rice.
Could be refrigerated & used for a week to 10 days.

A perfect kuzambu when you are having a cold & for the winter season.

Brinjal Rasavangi by Sowpernica

Brinjal Contest entry by Sowpernica's Kitchen


Brinjal – ½ kg (finely cut)
Jaggery – a small bit
Oil – 1 ½ teaspoon
Mustard seeds – 1 teaspoon
Salt – 1 ½ teaspoon
Tamarind – a small piece
Hing - ¼ teaspoon
Turmeric powder - ½ teaspoon
Roast & Grind:
Coriander seeds – 3 teaspoons
Channa dal – 3 teaspoons
Red chillies – 2
Curry leaves – 6
Coconut – ½ cup (grated)

Heat a teaspoon of oil in a kadai.
Add mustard seeds & allow spluttering.
Add cut brinjal pieces, salt, turmeric powder, hing & jaggery.
Soak tamarind in little water & prepare tamarind water. (approx ½ tumbler)
Sprinkle this water & keep closed.
Repeat step 5 until till the pieces look cooked.
Roast ingredients mentioned with ½ teaspoon of oil & grind to smooth paste.
Add the ground paste & mix well.
Allow boiling for 5 more minutes.
Garnish with curry leaves & serve hot with rice.

Party Menu by Sowpernica

Welcome drink : Hot Instant Rasam
Starters :
1. Innovative Idlis 
2. Instant Thayir Vadai
Main Course Dishes:
1. Rotis/Chappathis
2. Channa Masala
3. Methi Aloo
4. Paneer Biriyani
5. Curd Rice with Carrot Pickle 
Dessert : Carrot Halwa with Ice-cream

Oats Idly by Sowpernica

Wheat based recipes contest entry posted by Sowpernica

Oats – 1 ½ cup
Rava (or wheat rava) – ¾ cup
Salt – 1 ½ teaspoon
Curd – ¾ cup
Hing – ¼ teaspoon
Corrinader leaves – 2 teaspoons (finely chopped)
Green chillies – 2 (finely chopped)
Baking soda – ½ teaspoon
Oil – 1 teaspoon
Water – ½ glass
Mustard seeds – ½ teaspoon
Dry roast oats for 2 to 3 minutes & keep aside to cool.
Dry roast rava as well till golden brown.
Heat oil & add mustard seeds, allow spluttering.
Grind roasted oats to powder.
Add seasoning & rest of the ingredients.
Add more water for consistency (neither thick nor watery)
Pour onto greased idli plates & steam till idli cooker whistles.
Suggestions: Grated carrots could also be added.

Paal Poli by Sowpernica

Wheat based recipe posted by Sowpernica

Atta – 1 cup
Milk – 2 ½ cups
Sugar – 10 teaspoons
Cardamom powder – ¾ teaspoon
Oil – to deep fry pooris
Ghee – 2 teaspoons
Cashews – 5 (broken to small pieces)
(This recipe is traditionally made with maida, but I have used whole wheat atta instead, which makes the recipe healthier)

Boil milk in a thick-bottomed pan/vessel till it becomes 2 cups.
Add sugar & cardamom powder, mix well.
Allow boiling for 2 more minutes.
Keep aside till it cools.
Fry cashew pieces in a teaspoon of oil till golden brown.
Heat oil in a deep kadai.
Mix atta & a teaspoon of ghee, make dough.
Make small balls.
Roll them into pooris.
Fry in hot oil.
Keep aside till it cools.
Arrange pooris in a plate.
Add milk on top till pooris immerse.
Garnish with fried cashew pieces & serve.
Keep in freezer compartment for about 15 minutes before serving.

Instant Pani Puri by Sowpernica

Contest entry posted by Sowpernica
Puri’s – 20 to 25 (home-made or store bought)
Onion – 1 (finely chopped)

Date & tamarind chutney:
Tamarind water – 1 cup (small lemon sized tamarind ball)
Jaggery – 5 teaspoons
Chilli powder – 1 teaspoon
Dates – 10
Cumin seeds powder – 1 teaspoon
Green Pani:
Water - 1 ½ litres
Lemon juice – 2 teaspoons
Pani puri masala – 2 teaspoons
Kala Namak (black salt) – ½ teaspoon
Salt – 1 ½ teaspoons
Grind together:
Mint leaves – ½ bunch
Coriander stem – a handful
Coriander leaves – a handful
Cumin seeds – 1 teaspoon
Green chillies – 3 or 4
Ginger – a small piece

Boiled potatoes – 3
Boiled white channa – 1 cup
Salt – ½ teaspoon
Coriander leaves – 2 teaspoons (finely chopped)
Chat masala – ¼ teaspoon

  1. Grind together all the ingredients mentioned.
  2. Add it to water with panipuri masala powder, kala namak, salt, lemon juice & stir well for the ingredients to mix well.
  3. Refrigerate the pani for 3 to 4 hours. (Or the ground contents could be mixed with chilled water)
Date & Tamarind chutney:
  1. Pressure cook all ingredients for 2 whistles.
  2. Once cooled, grind to smooth paste.
  3. Strain to remove to residue.

  1. Coarsely mash potatoes & channa.
  2. Add salt, chat masala, finely chopped onions & coriander leaves, mix well.
  1. Poke with thumb at the centre of each puri.
  2. Stuff each puri with a teaspoon of filling.
  3. Add ¼ teaspoon of date & tamarind paste to each puri.
  4. Immerse into green pani & consume immediately.
For home made puri’s:
Wheat flour –  ½ cup
Sooji (rava) –  ½ cup
Salt – ¼ teaspoon
  1. Mix rava, wheat flour, salt and enough water to knead into a soft dough.
  2. Let it stand at least an hour.
  3. Knead well again the dough.
  4. Divide into small portions & roll out each to thin chappathi’s.
  5. Cut small puris from it with any small cap.
  6. Deep fry puris in hot oil.
  7. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour.
  8. Drain on paper towel.
Tip : For extra crispy puri’s microwave for a few minutes.