Sunday, November 21, 2010

Kaara chutney-1

This is a very easy and tasty chutney which goes well with idli/dosai. The tempering makes this chutney more tastier. Less ingredients and a tasty outcome.:)

Channa dhal-1teaspoon
Red chilli-5(adjust according to your taste)
A tiny piece of tamarind(avoid it in case you are using sour tomatoes)
For the tempering
Mustatard seed-1/2spoon
Urad dhal-1spoon

Heat the oil and fry the channa dhal.Then add the chopped onion,redchillies,tamarind,and chopped tomatoes and fry till the raw smell goes.
Remove it from the stove and let it cool completely,grind the mixture to a fine paste with little water.
Make the tempering and pour it over the chutney.

Enjoy it with hot idlies/crispy dosa's.
Read More

Wednesday, November 17, 2010

Corn Flake Jumbles with Craisins

I got a few packs of craisins(dried cranberries) with the kellogs corn flakes cereal pack.There was a tempting recipe on the cereal pack..Thought of making them for a long time, and at last prepared the cookies one day. I just followed the ingredients and method from the pack. Didn't have walnut while baking the cookies,so just skipped the nuts. Cookies turned out very yummy!!

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/3 cup butter or margarine, softened
  • 1 egg
  • 5 teaspoons milk
  • 1/2 teaspoon vanilla
  • 2/3 cup Ocean Spray Craisins
  • 2 2/3 cups Kellogg's Corn Flakes cereal
In medium bowl stir together flour, baking powder, soda and salt. Set aside.
In large mixer bowl beat sugar and butter on medium speed of electric mixer until combined. Add egg, milk and vanilla.

Beat until fluffy. Add flour mixture. Mix until just combined. Stir in the craisins.
Place the crumbled Kelloggs corn flakes cereal in shallow dish. Drop rounded teaspoonfuls of dough in cereal. Roll until coated.
Place on cookie sheet and flatten them slightly.
Bake at 375°F about 12 minutes or until golden brown.
Cool completely on wire racks.
Store in airtight container & Enjoy!
Read More

Thursday, November 11, 2010


Split yellow peas(pattaani paruppu/vadai paruppu)-1/4cup
Green chilli-2
A small piece if Ginger
Turmeric powder-1/4spoon
Chilli powder-1spoon
Cumin powder-1/2spoon
Coconut milk powder/dry coconut powder(Optional)-1tablespoon
for tempering
Cumin seeds-1/2spoon
Dried red chilli-2
A few curry leaves

Chop the onion,g.chilli&ginger. Combine all the ingredients in a pressure cooker with 11/2cups of water.
Pressure cook for 2 whistles and let the pressure cool down. Open the cooker and mash the dhal lightly.
Make the tempering.
Pour the tempering over the prepared dhal.
This dhal is a simple and delicious accomplishment for roti's and rice. You can make this dish with thoor dhal/split moong dhal/channa dhal too.
Read More

Monday, November 8, 2010

Pazha kachayam

All purpose flour-1cup
Sugar-1/2cup(adjust to your taste)
Oil-to deep fry

Mash the banana,add all the ingredients,mix well.Add water little by little to make the batter like idli batter consistency. Keep it for an hour.

Heat the oil on medium heat. pour a (small)ladle full of batter directly into the oil.

Once thekachayam's becomes golden colour,take them out.

Alternatively,you can pour the batter in the paniyarakal and cook them.

This is a less oil version.So,you can have them guilt free.:)
pazha kachayam tastes better the next day. You can keep them for 2-3 days in room temperature.

Sending this recipe to "Healing foods -Banana" event event started by Siri & hosted in Krithi's Kitchen.
Read More

Tuesday, November 2, 2010

Kaaraa Sev

Kaaraa Sev is an easy snack which needs less ingredients and less time. I heard that there is a separate achu for making Sev,but haven't seen it. Used the murukku press to make it and every time I make this, my hubby will call this as murukku,and i will be correcting him each time. :)

Besan(Kadalai maavu)-1cup
Rice flour-1/2cup
Cumin Seeds-1teaspoon
Coarsely ground pepper-1teaspoon
Oil to deepfry+2tablespoon

Combine all the dry ingredients in a bowl.

Heat the oil..once its hot, add 2 tablespoon of oil with the flour and crumble it. Then add water little by little and knead the dough.
This is one of the plates in my murukku achu,which i am using to make Sev.

Fill the murukku achu with the sev mix and press directly into the hot oil. (Oil should be in uniform medium heat. Do not adjust the flame every now and then)
Deep fry the Sev till you see a nice golden colour.
It wont take much time,in 3-4 minutes you can see the colour.
Crispy Sev is it in an airtight container &enjoy!

Diwali Special Sweets &Snacks:
Easy laddu
Mysore pak
Kaaraa boondi
Andra murukku
*******Wish you all a very happy Diwali!******

Read More
Related Posts with Thumbnails

© 2011 Mahi's Kitchen, AllRightsReserved.

Designed by ScreenWritersArena