Friday, January 29, 2010

vaazhakkaai ambat

INGREDIENTS
Translation

onion - 15 small, more you have more you ll get gravy

tomatoes -2

red milaga - 2 or use chilli powder

kadugu

udaicha paruppu

seeragam

turmeric powder

hing ( optional )

valakkai - 2

Preparation

1. Peel valakaai and cut in to rectangular pieces.

2. panim meet tahi sijadna cut kera valakai pieces thai kin, 3/4 th lengu siji musa holaathu hotchi nivadna

3. oil sodi, kadugu, udaicha paruppu, onion foni theeti, fir milaga foni theeti, tomatoes squeeze keri sodna, then jira, hing, halathi thai hedna,nivaya valakkai thai piratuna. salt laeskan gravykuchi ruvaya tailuvaai.

Takaali Chaar

INGREDIENTS
Translation

tomatoes - 2 small and 1 big ( I tried )
karuvapala, malli
salt
hing
seeragam
red milaga - 1
green milga - 1 + half milaga since 2 small tomatoes i put{ for one tomatoes 1 milaga, can put any milaga, green is unhealthy but tasty ).
onion - little
kadugu
thuvan - 3 glasses ( if needed, saar hedariya khovdimoos, sodi alav seelduvaai )...

Preparation

1. thel sodi, kadugu thai, udaicha paruppu thai onion thai, red milaga 1, green milga 1 and half thai foni theedi, tomatoes pili sodna, then hingu thaina.

2. thandu thuva thuvan pani sodna thappadna. seeragam thaidhuna ruvaiya.

Sunday, January 24, 2010

Which food items can be kept in fridge for how long?

Food Items

Fruits

Grapes, Apricot, Berikaai, plums -> 3 - 5 days.

Apple --> 1 month

Citrus fruits -> 2 weeks

Full Pineapple -> 1 weeks

Broken pieces of pineapple -> 2 - 3 days

Vegetables

purokkoli, mattar, mutaicose, carrot, raddish --> 3 - 5 days

kaalaan--> 1 -2 days

cauliflower, brinjals --> 1 week

Tomatoes --> 1 - 2 days

Cucumber --> 1 week

oma leaf --> 1 - 2 weeks

NON - VEG

Fried meat and gravys - -> 2 -3 days

Cooked Fishes --> 3 - 4 days

Fresh Fish --> 1 - 2 days

Otudan koodiya Nandu --> 2 days

Fresh iraal (uncooked) --> 1 day

Fish Pickle or ularntha fish --> 1 week

Fresh chicken pieces --> 1 - 2 days

Cooked Chicken --> 2 -3 days

Milk Items

Milk or Milk without cheese, boiled milk, sweet cream, suvaiyuttappatta paal, --> 1 weak
from the date written in that card to sale --> 10 - 14 days

More --> 2 weeks

Curd --> 7 - 10 days

vermicelli kheer / semiya pasam / semiya paayaasam

INGREDIENTS
Translation
semiya - 100 gms
ghee - needed
milk - 200 gms
sugar - 50 gms + 3 spoons
cardamom - 4
kish mish - 5
cashewnets- 4

PREPARATION
1. Fry vermicelli with 3 spoons of ghee for some time.

2. Boil semiya / vermicelli with 2 glasses of water in the cooker till it get 2 small visils or 1 long visils

3. turn off the sim, and pour the milk and turn on the sim ( or else keep the milk ready to pour inside cooker once vermicelli gets boiled coz we add only 2 glasses of water with vermicelli first, that ll absorb all water and if u dont care even for a single minute all vermicelli will get sticked with cooker and it ll turn into black.), add sugar, and pour ghee and put cardamom boil in the open cooker itself so that u can see the level. Once vermicelli absorbs milk 95% turn off the sim

4. In the frying pan fry cashew with ghee and mix it with vermicellli and vermicelli is ready to serve hot now.

Note

vermicelli will get boiled very soon say in 2 mins. so dont go anywhere after keeping the vermicelli over the stove. And even after adding milk, keep the cooker open and let it to boil, coz vermicelli will absorb all milk in 2 mins.

DHAIN AMTI / CURD OUNTY / MORE KULAMBU

INGREDIENTS
Translation

red milaga - 1
green milaga - 1
seeragam - 1/4 small spoon
hing - 1/4 small spoon
curd - 1 glass
karuvapala, malli - little
salt
turmeric - little
cocunut piece - 1
thuvaram paruppu - 1 scoop
kadala paruppu - 1 scoop
pacharasi - 1 scoop

PREPARATION

1. wash thuvaram paruppu,kadalaparuppu and pacharisi with little water. Then soak all the above in the same vessel with water for half an hour.

2. Now drain water from step 1, and put it in the mixi, along with little karuvapala malli, one red milga, one green mirchi, turmeric, hing , 1 coconut piece, little seeragam

3. 1 glass curd ( curd without adding water ), and pour the grinded mixi items and add needed salt and keep the vessel for boiling. when it gets boiled turn off the sim. Now add step 4 items with this.Curd Ounty is ready to serve now.

4. In the mean time, take frying pan, with 3 spoon oil, when oil gets heated, put kadugu, udacha paruppu and 1 red mirchi and keep aside.

Sunday, January 17, 2010

CURD RICE

INGREDIENTS
Translation

kadugu

salt - 1 normal spoon ( U please taste it and put the needed amount )

Rice - Pongal Rice (Ponni) 200gms

water - 4 glasses

uluntham paruppu

green mirchi - 2

ginger - nail size

curd - 50 gms

milk - 100gms

PREPARATION

1.(For 100gms rice, pour 200gms of water)Put washed rice and Pour 4 glasses of water inside the cooker with needed salt.

2.Dry the boiled rice

3. In the frying pan, pour 3 - 5 spoons of oil, and fry kadugu, uluntham paruppu, ginger, green mirchi, karuvapala malli.

4.After rice get cooled, mix the fried items with rice and it is ready to serve now.

Thursday, January 14, 2010

SARKARAI PONGAL / JAGGERY RICE

INGREDIENTS
Translation

Rice -200 gms (Pongal Rice)
Jaggery - 250 actually but u try 200 first time.
cardamom - 3 to 5
kishmis
cashew
water - 1 : 3


PREPARATION

1. Break Jaggery and keep aside.
2. fry cashew using ghee
3. pour 6 glasses of water in the open cooker or vessel and boil.
4. wash rice and after water getting boiled pour washed rice into the cooker and pour half glass milk.
5. After rice getting boiled 95 percent, mix the mandaivellam & Pour some ghee.
6. mix cardamom, kismish and fried cashew to garnish.

Note : For 100 gms of rice, 300 gms of water needed.

Tips

For beginners,If sugar seems to be less, you can add later so dont pour all in the beginning itself.

And you can also see the colour changing once u add jaggery and mix it with the rice. By seeing that colour also you can understand the needed quantity of jaggery.

If you have remaining uncooked jaggery keep it in a closed container immediately.

Friday, January 8, 2010

MUDHA AMBATBAATH

INGREDIENTS
Translation

Rice - 200 gms

water - 1 : 3

tamarind - pori urundai size

salt - needed

kadugu

turmeric

karuvapala

hingu

red mirchi - 3 to 4 if new mirchi is new , else can add one more mirchi for old one.

kadalai paruppu - little

venthayam - little

oil - 75 gms ( if you feel this is less no problem whenever rice boils, you can pour needed boiled oil ).

PREPARATION

1. cheese pani sodi kusuri thouvluno. Leskan thada kerath hochathag easy kan rhaai. sekkai pili hettuna

2. oil kenar hetti, fry kadugu, red milaga, only after this you must put karuva pala, kadala paruppu ( coz, if you put kadala paruppu first, it ll become black ), then put turmeric, hingu

3. side by side pour water in cooker and boil water alone, after water get boiled, make the flame to sim and pour washed rice into cooker.

4. Now pour fried items into cooker

5. Now put little venthayam powder (if you dont have powder, and if you have venthayam then using heavy stone make it as powder. now fry that powder alone in the dry frying pan so that you ll feel that odour .........Now ventaya powder is ready to use)

6.Then pour puli water, you just see whether the rice colour changes by pouring tamarind water, if not pour some more tamarind water, taste thikka, & ambat.

7. Once rice gets boiled 75%, put salt, if not rice wont boil well.

Note : For basmati rice, 2 glasses of water will be needed.

http://www.healthalternatives2000.com/vegetables-nutrition-chart.html