Diwali-2012 - Jalebi

Ingredients:-

For Batter:-
All purpose Flour - 1/2 cups
Corn Flour - 1/2 tbsp
Curd - 1 tbsp
Hot Oil - 1 tsp
Food Color (Optional) - a pinch
Water
For Sugar Syrup:-
Sugar - 3/4 Cups
Water - 1 Cup
Lemon Juice - 1/2 tsp
Cardamom Powder - 1/2 tsp

Method:-

- Mix all the ingredients to make the batter.
- Beat this well so that no lumps are formed.
- Keep this in room temperature for 24 Hrs.

- Prepare the Sugar Syrup mixing the ingredients other than Lemon Juice in medium heat.
- Once boiled and in one-string consistency, add lemon juice and cardamom to the mixture.
- Keep this in low flame and make sure to dip the fried jalebis in warm syrup.

- In a Frying Pan, add oil and bring it to medium heat.
- Pour the batter in a zip lock bag and make a small hole in one corner.
- Pour the batter using the zip lock into the hot oil in the shape of Jalebis.
- Once fried, take this and dip in warm sugar syrup.
- Serve Hot.

H A P P Y    D I W A L I   ! ! !

Coconut Rice

Ingredients:-

Rice - 1 Cup
Grated Coconut - 1 Cup
Chopped Green Chillies - 2 Nos
Chopped Ginger
Curry Leaves
Chopped Shallots
Mustard
Dried Red Chilli
Urad Dal
Salt
Oil

Method: - 

1. Cook the rice with enough water and keep this aside.
2. In a pan, pour oil and add Mustard, Dried Red Chilli and Urad Dal.
3. Once spluttered, add Chopped Green Chillies, Ginger and Shallots to this and saute.
4. Add the grated coconut to this and saute this mixture for a minute.
5. Add salt to taste and mix the Cooked Rice and mix well.
6. Coconut Rice is ready to be served hot.

Appam

Ingredients:-

1. Rice(Long Grain Rice) - 2 Cups
2. Grated Coconut - 1 nos
3. Boiled Rice - 1/2 cup
4. Yeast - 1 tsp
5. Sugar
6. Salt

Method:- 

- Soak the rice in water for about 6 - 8 Hrs.
- Add yeast to a small bowl and add some warm water and sugar and leave it to ferment.
- Grind the soaked rice along with the water, Grated Coconut and Boiled Rice.
- Grind this well to make a loose Batter (Consistency of Dosa Batter).
- Pour this on to a Bowl and add the fermented yeast to this mixture and mix well.
- Keep this mixture in a warm place and let this mixture ferment.
- Once fermented, mix this well with salt and sugar.
- Place Appam pan on to the flame and pour a spoon of batter.
- Spread this by rotating the pan.
- Cover it and cook for 1 to  2 minutes.

Puli Inji

Ingredients:-

1. Tamarind - 250 gm
2. Chopped Ginger - 100 gm
3. Green Chilly - 10 nos
4. Jaggery - 100 gm
5. Turmeric Powder - 1/4 tsp
6. Asafoetida - 1/4 tsp
7. Mustard, Dried Red Chilly and Curry Leaves
8. Water
9. Salt


Method:-

- Mix tamarind in 4 Cups of Water and boil this mixture.
- Strain the pulp adding 2 more Cups of Water to the boiled mixture
- Add 2 tbsp of Oil in a pan.
- Add Assafoetida Powder, Turmeric Powder, Curry leaves and saute well.
- Once its sauteed well, add chopped Ginger and Chopped Green Chillies and mix well.
- Add the pulp to this mixture and stir well. Add salt to taste to this mixture.
- Boil this well and reduce this mixture to a thick consistency.
- Add crushed Jaggery to this mixture and stir well until Jaggery melts into this.
- In a small pan, add some oil, mustard, dried red chilli and curry leaves.
- Once the mustard stops splattering, add this mixture to the dish.

Spinach - Dal Curry

Ingredients:-

Chopped Spinach - 2 Bunches
Moong Dal - 1/2 Cup
Copped Onion - 1/2 Cup
Chopped Tomato - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard
Dried Red Chilli
Curry Leaves
Chopped Coriander Leaves
Salt

Method:-

1. Cook the Dal in a Pressure Cooker adding water, turmeric and salt.
2. In a deep frying pan, add oil and once heated, add Mustard, Dried Red Chilli, Curry Leaves and stir well.
3. Once the mustard splutters, add Chopped Onion and saute well.
4. Once Onion turns translucent, add Chilli Powder and saute well.
5. Add Chopped Spinach and cook this for some time.
6. Once the Spinach is cooked in low flame, add the cooked Dal and mix this well.
7. Garnish this with chopped Coriander Leaves and the Curry is ready.

Ulli Thandu(Spring Onion) Thoran

Ingredients:-

Chopped Spring Onion - 2 bunch
Grated Coconut - 3/4 Cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp

Curry Leaves
Mustard
Dried Red Chilli
Salt

Method:-

1. In a bowl, add the Chopped Spring Onion, Grated Coconut, Chilli Powder, Turmeric Powder, Salt and mix well.
2. In a frying pan, add some oil and add Mustard, Dried Red Chilli and Curry Leaves.
3. Once splattered, add the mixture made in First Step to this and mix well.
4. Cook this for few minutes with lid in low flame.
5. Once cooked, saute this well until its dry.
6. The Thoran is ready to be served.

Mathi(Sardine) Mulaku Curry

Ingredients:-

Mathi (Sardines) - 8 nos cleaned well.
Sliced Ginger - 1 tbsp
Sliced Garlic - 1 tbsp
Sliced Green Chilli  - 2 nos
Sliced Shallots (small onion) - 8 nos
Kudam Puli - 2 pieces
Kashmiri Chilli Powder - 6 tsp
Turmeric Powder - 1/2 tsp
Water
Curry Leaves
Coconut Oil
Salt

Method:-

1. Clean the fish and make slits on the sides.
2. In a small bowl soak the Kudampuli in water.
3. Heat oil in a frying pan and add sliced Ginger, Garlic, Green Chilli, Shallots and saute this well.
4. Add 1/4 tsp of Turmeric Powder and Salt to taste to this and mix well.
5. In a small bowl, add the Kashmiri Chilli Powder and make this a paste by adding water to this.
6. Add this Chilli paste to the frying pan and stir well.
7. Add water to this, so that the fish could be submerged in the gravy.
8. Add the already soaked Kudampuli into this mixture and mix well.
9. Once boiled, add the fish and cook this for about 10 minutes in low flame.
10. Please do not use the spoon to stir this once fish is added.
11. Once fish is cooked, add the curry leaves and Coconut Oil and Mathi Mulaku Curry is ready to be served.

(Note:- This Fish Curry is good with Naadan Kappa puzhuku.)