changes in blog

People who are visiting me regularly might see a few changes in my blog now and then.
The idea is to make my blog look more presentable and give a clean  and better look.

NEW BLOG !!!!

The Veg Chef

Hi Everybody, 


Just wanted to say that i'm teaming up with my friend The Veg Chef and joining the blog, where you guys can find all my recipes and the Chef's  recipes. 
Check it Out, and be sure to Comment and Follow me there


Padmini


http://thevegchef.blogspot.com/

BADAMI BURFIS IN 10 MINUTES.(Almond Burfis)

3/4 mug of sugar

Powdered Almonds + 3 tbl spoons of Milk powder.

Almond Sticks

INGREDIENTS: Almond sticks-1packet - 200gms
Sugar - 300gms
Ghee- 7-8 tbl spoons
Milk powder- 3 tbl spoons
Method : In a non-stick pan add the 300 gms of sugar and little water for the sugar to melt.
Wait for it to form a 1 string consistency (Just when the sugar melts fully)
Now add the almond powder with milk powder.
Mix well without any lumps.
Add 2-3 tbl spoons of ghee and mix well.
Slowly you will see the mixture will get a shine and it thickens slightly.Add the rest of the ghee and keep mixing continously.
You can time it.
By the end of 7-8 minutes the mixture will leave the edges.
By 9 minutes it will become one lump.
Empty the contents on to a greased surface and flatten it with a greased rolling pin.
When you spread spread it into square or rectangular shape so that it is easy to cut into diamond shape.
I Use the Pizza cutter to cut the burfis.

Allow it cool for some time. The surface will harden and will be easy to cut.

TENDER SNAKE GOURD SEEDS AND PULP PACHADI/RAITA/TAMBULI.

Add caption

TAMBULI
Ingredients:Pulp and seeds of snake gourd,2 chillies, 2tbsp of coconut,1-2 sprigs of coriander, 1/2 tsp  of mustard,1/2 tsp of cumin,salt to taste.3-4Tbsp of Yoghurt.
In a pan add 1 tsp of oil and crackle mustard and cumin and add the seeds and pulp and saute for 5-6 min and add the chilli coriander and fry for 2-3 min and finally add the coconut.mix well and switch of the heat.Grind it in a mixer ,add salt. when it is cool add yogurt to it.Eat it like raita.

SNAKE GOURD STIRFRY/PODLANGAI CURRY/PADAVALKAI PALLYA-2

Please cook this curry following the instructions of Snake gourd curry as in  method one.
Here You can cook 100-150 gms of Thur dhal or Masoor dhal Or Mungdhal and add it to the curry.
You can grind  green chillies to taste, coriander leaves, and coconut and mix to the curry.
Cook for 2-3 minutes after adding the ground masala.
As Dhal and ground masala are added it is like a gravy curry.

Serve it hot with Rice or Roti.

SNAKE GOURD STIRFRY/PODLANGAI CURRY/PADAVALKAI PALLYA-!

Cut the snake gourd into half.Remove the seeds and soft pulp inside.If it is tender, don't throw away the seeds and pulp  you can make pachadi out of it.

cut the halved snakegourd into small slices .It will look like it as in the picture above.

Ingredients: Half kilo snake gourd,half  Tsp mustard grains,1Tsp Bengal gram/channadhal, 1 T sp black gram/urad dhal.

pinch of hing,7-8 curry leaves,2 red chillies,2-3 spoons of oil for frying.2-3 tsp of desicated coconut.

Method1:In a non-stick pan add 2-3 tsp of oil and heat it. Add,mustard seed, hing, channa dhal, urad dhal,wait until the mustard crackles and the dhals turn golden brown, now add curry leaves and red chillies broken into pieces.mix once and add the cut snake gourd. Mix well and add 1/4 cup of water and let it cook for 8-10 minutes.

Mix well and add salt to taste and cook for few more minutes until done.Now add the desicated coconut.Mix once and switch of the heat.

You can serve this as a side dish with Rice or Roti

Wash snake gourd 

NIPPATU/THATTAI/THENGAVADAI.

Today I was in a great mood to make Nippatus.


The Ingredients required are:-
1.Rice Flour -2 cups,
 2. roasted peanuts powdered coarsely-quarter cup,
half cup of dessicated coconut.
3.Soaked channa dhal 2 T.spoon (option)
Salt and chilli to taste,
1/2 t.spoon of cumin seeds,
Pinch of asafoetida,
curry leaves 8-10.
1/3 cup of hot oil to mix with the floor to make the nippatu crispy.Butter (option)
1/2 litre oil for frying.
[Image] Crispy Nippattu Mix the above ingredients togeather and add the hot oil, add some water and mix them to get a tight dough.
                                          Make small balls depending on how bifg the nippatus should be. I always prepare the balls in advance so that it is easy to flatten them and fry and also it helps to get inform size.
Now heat the oil in a frying pan .
In the meantime on a baking sheet put one spoon oil spread it and flatten the balls and fry them 6-8 at a time until they are fried and golden in colour.

You can serve it as a tea time snack.