Directory of Best Indian Blogs

Directory of Best Indian Blogs

I am glad to inform you that my blog finds a place in the Directory of Best Indian Blogs.

samaiyal attakaasam Face Book Page

Please subscribe and share with your friends
Samaiyal attakaasam You Tube Channel

Directory of Best Indian Blog

Hide and Seek Biscuit Pistachio Coconut Barfi

Please see below link subscribe and share with your friends

Hide and Seek Pistachio Coconut Barfi

Fresh grated coconut or readymade – 250 gram

Hide and seek biscuit – half packet /100 grams

Brown sugar – 100 gram

Pistachio - 30 gram (coarse Powder)

Cashew nuts – 25 gram

Salt – half pinch

Ghee 2 tablespoon

Milk – 2 tablespoon

Powder the hide and seek biscuits (90 %)

In a pan roast the cashew nuts, remove roasted cashew, add grated coconut and cook 7 minutes.

Now add hide and seek biscuit powder , Brown sugar , half pistachio powder and salt one by one and mix well and cook again, chop the roasted cashew and add it to a coconut mix till all flavor coated well and it will come barfi texture.

Transfer coconut barfi to a serving plate and sprinkle balance pistachio powder.

Let it cool 10 minutes and cut it desire shape and garnishing with pista flakes.

Yummy mouth watering Hide and Seek Pista barfi

Tag:Sweet Barfi ,No sugar,Brown sugar,Traditional food , pandigai palagaram.

Strawberry Kesari

Kesari is one of the best Indian Traditional Recipe.

We can prepare various kesaris like pineapple kesari, nuts kesari, plain kesari fruit kesari, beetroot kesari .

Ingredients 

Strawberry fruit - 5 nos

soji - 100 gram

sugar - 75 gram

pistachio flakes​ - 2 tspn

ghee roasted cashew nuts - 6 nos

ghee - 2 tspn

butter - 1 tbspn

​

Method

Melt the butter  and  fry the  semolina over medium heat ,  slightly brown.

​grind strawberry fruit in a mixie. ​

Meanwhile add  200 ml water  in a tea kettle ,  bring to boil and add ground strawberry.

Reduce the heat and pour the boiling water in to the roasted semolina and stir continuously for 5 to 7 min .Add the sugar and  stir for 3 minutes. 

 Finally add the pistachio flakes, cashew cashew nets. 

Transfer the  kesari into plate spread evenly leave cool 5 minutes. Make it heart shape with cookie cutter.

Mouthwatering yummy Strawberry Kesari Ready to Serve.

Tag:SouthIndiansweetrecipe, Kesari,Soji Recipe, Red Colour Recipe, Strawberry Recipes.

Lemon Rasam

Lemon rasam

Rasam is south Indian dish, very good for digestion.

I posted many variety rasam this one is the famous chef Damu’s Recipe.

Mouthwatering flavorful rasam.

Ingredients

Toor Dal – 100 gram

Lemon – 2 nos

Asofeotida – 2 pinches

Turmeric powder – ½ tspn

Tomato – 1 no

Rasam pwd – 1 tspn

Coriander leaves – few

Green chilli – 1 no

For tempering

Ghee – 1 tspn

Mustard seeds – ½ tspn

Curry leaves – few

Garlic – 2 pod 

Method

Wash toor dhal and add 2 glasses of water, turmeric pwd  3 in a pressure cooker after 3 to 4 whistles. Let the steam to settle and mash it well.

Take a thick bottom vessel and add chopped tomato, salt, rasam pwd , green chilli and add 1 cup of water and boil for 5 minites, add cooked and boil about 5 minutes.

Finally temper the above given ingredients pour it into rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

My Method

Wash the dal ,In a cooker add dal , 2 cup of water, turmeric pwd ½ tspn rasam pwd, tomato , asafetida close the lid and leave 3 to 4  whistles. After pressure release mashes it well.

In a wok add ghee temper with mustard, garlic, curry leaves and pour it into cooked rasam and squeeze out two lemons. Garnishing with coriander leaves and curry leaves.

Linking to srivalli's Cooking from cook book chellange.

Tri - Colour Laddu - 402

Indian Flag Recipe 

Kesari is a famous festival recipe. We can prepare various kesaris like pineapple kesari, nuts kesari, plain kesari fruit kesari, beetroot kesari .. Always i would like to prepare this colourful flag recipe 

...this colour laddoo attracts the kids and they eat well.

Tricolour Kesari

Ingredients

Rava / semolina   = 100 + 100 + 100

Sugar – 75+75+75

Ghee – 3 tbspn

Cashew nut, Badam – 50 crushed and roasted into ghee

Grated carrot – 2 tbspn

Butter – 3 tbspn

Hot water – 200+200+200 ml

Kiwi and strwberryflavor tang – 1 tbspn

Pista ilachi essence – 2 drop or green food coloring

Kesar food colouring – few drops

Salt – ¼ pinch

 Method for tricolor kesari

For carrot rava laddo/kesari

Melt the butter and  roast  the  rava (semolina) and carrot over medium heat , slightly brown

Meanwhile in another pan, bring to boil the water and add red food colouring and pinch of salt.

Reduce the heat and pour the boiling water in to the roasted semolina and stir continuously for 5 to 7 min .

 Add the sugar and stir for 3 minutes. 

 Finally add the crushed badam, cashew. Transfer it to a serving plate.

Let it   cool and make it into small balls  or desired shapes.

For Plain kesari

Melt the butter in pan Roast rava over medium heat.  slightly brown

Meanwhile in another pan, bring to boil the water with pinch of salt

Reduce the heat  pour the roasted rava stir continuously  for 5 min.

Add sugar stir for 3 minutes

 Finally add crushed badam cashew and ghee mix it well

Transfer it to a plate Let it cool and make it into small balls or desired shapes

Kiwi Flavour Green Ladu

Melt the butter in a pan roast rava. slightly brown

 Meanwhile in another pan, bring to boil the water and add pista ilachi essence  kiwi tang and pinch of salt

Reduce the heat    Pour boiling water into the roasted rava stir continuously 5 min

Add sugar crushed badam pista, sand ghee.

Transfer the kesari into a plate

Let it  cool and make it into small balls or desired shapes.

And arrange it like a flag

This green colour kesari is super hit in my home

Its very easy and quick

 Suitable for lunch box also.

This recipe was published in kunkumam thozi monthly magazine June 2015, RamadanRecipe. 

Its very easy and quick

 Suitable for lunch box also.

Tags: Rava kesari, Carrot Laddu, Green Laddu, Kiwi Laddu, South Indian Sweet, Festival Sweet Recipe, Indian Flag Laddu

Recipe: 402

Mutter Dal Vadai - பட்டாணி பருப்பு வடை

This recipe was published in kunkumam thozi monthly magazine June 2015, Ramadan Recipe

Ramadan Recipe, Festival Recipe, Traditional Recipe, Street Food, Evening Snacks

Vadai is a South Indian snack. Usually we prepare it with chanadal. Instead of chana dal we can prepareit with mutter dal., Preparing with this dal it is morecrispier than chana dal. During Ramadan fasting time we make this as side dish for nonbu kanji. For more flavor add  mint leaves to this vadai it gives more health benefits. During pongal festival it prepared as side dish for sweet pongal and ven pongal worldwide.for a different variation, we can subsititute chick peas for channa dal to make these vadais.

Ingredients

1. Mutter Dal ( pattaani paruppu) - 200 gram
2. Ginger - 2 inch size
3. Green Chili - 1 no
4. Onion - 1 no
5. clove - 1 no
6. fennel seeds - 1/2 tspn
7. salt - to taste
8. curry leaves - few (10 leaves
9. cinnamon Stick 1/4 inch size

Method

1. Soak Mutter dhal for 1 hour and drain the water completely.
2. Divide into 3 portions.
3. Add saunf, cinnamon, clove , ginger,  with first portion of mutter dhal  and grind  to a fine paste. Set aside.
4. Coarsely grind  the remaining soaked channa dhal .
5. Mix  the dal paste,  coarsely ground mutter dal, onion, green chilles and curry leaves together  with a fork. 
6. Make small  size balls and flatten it slightly with your finger.
7. Heat oil in a pan and deep fry all them all to golden brown.  
8.  Drain the excess oil and serve hot. 

Note: Instead of Mutter dal you can use Channa dal
Instead of ginger you can use whole red chilli.

Pogi Pongal Recipes

Moor kuzambu
Payasam
Masal vadai

Poli ( Whole Moong Dal Poli)
My recipe published in Ananda Vidadan Deepawali Malar 2010 (ஆனந்த விகடன் தீபாவளிமலர் - Whole Moong Dal Poli. 

Varaku arisi Pongal Kodo Millet Pongal

Varaku arisi Pongal Kodo Millet Pongal

வரகு அரிசி பொங்கல்

Pongal is a south Indian traditional food. We can prepare varieties of pongal like Ven pongal,Sarkakrai pongal, Barle sweet pongal ,Milk pongal, Fruit pongal, Akkara vadisal. ………

Now I prepare here Kodo Millet ( varaku arisi) pongal.

Very simple and easy to cook this healthy Breakfast.

Varakarisi – 200 gram

Moong dal – 75 gram

Asafetida

Turmeric

Salt

Ghee – 1 tspn

Water -  800 ml ( 4 glasses of water)

For seasoning:

Ghee + Oil – 2 tbspn

Chopped Almond and pistachio – 2 tbpsn

Whole black pepper – 1 tspn

Cumin seeds – 1 tspn

Chopped ginger – ½  tspn

Chopped green chilli – ½ tspn

Curry leaves –few

Method

Wash the yellow moong dal and drain it well. 
Dry roast the dal slightly brown, in a heavy bottomed pan. 
Soak the roasted dal and varakarsi 10 minutes. 
In a pressure cooker,  add cooked rice, moong dal,  asafoetida, little ghee , turmeric powder and water boil without closing the lid for  about 10 minutes , Now  close the lid and leave a 3 whistle.

After pressure releases

In a separate pan, heat little ghee.  Add the seasonings: pepper, cumin seeds, curry leaves, chopped ginger, green chillies and almond and pistachio Pour it over the cooked Pongal and stir it to coat well.

Serve it hot with sambar, vadai and chutney

Linking to nayana's Valentines day event 

Varakarisi/kodomillet/olden days recipe/healthy diet
South Indian Tradition Breakfast

Kanjipuram Idli

                                                                                                                                                                                                       

.

 Kanjipuram Idli

Ingredients

Idly Rice – ½  cup (100 gram)

Raw rice (pacharisi) – ½ cup

Urad dal – 1/2  cup (100 gram)
Fenugreek seed (Methi) – ½  tsp
Baking soda – 1 pinch
Salt – to taste

Tempering:

Ghee – 1 tbspn

Mustard seeds – ½ tspn

Cumin seeds – 1 tspn

Curry leaves – few

Soaked channa dhal  - 2 tbspn

Coarsely ground pepper powder – ½ tspn

Cashew pieces – 2 tspn

Grated ginger – 1 tspn

Chopped Coconut pieces – 1 tbspn

Chopped Green chilli – 1 no

Oil or Ghee  - for greasing

 Method

Wash and soak urad dal, fenugreek and rice, each separately in water for 4 to 5 hours or overnight.

Grind urad dal first and fenugreek into smooth paste and keep aside.

Now, grund rice into coarse paste, and then mix it well with the urad dal paste.

Leave it to ferment for next 8 hours.

Once the batter is fermented, add salt and baking soda and mix well.

Temper it with the above said ingredients and add it to idli batter.

Grease the ildi pan with oil or ghee and pour the better, steam cook for 10 min.

                                                                                                                                                                                                                                                        

 Serve hot with, sambar / coriander chutney / tomato chutney / fish curry / mutton kurma / idly podi / cashew kheer.

Linking to Priya's Healthy diet - steamed foods Host by Me .


and Nithu;s Healthy food for healthy kids  combo meal hosted by Nivedhanan
Anu's South Indian Series  Hosted by Spicy Treat

MIni Idli Sambar

Mini Idli Sambar

Ingredients

Idiy Rice – 1 cup (200 gram)
Urad dal – ¼  cup (50 gram)
Fenugreek seed (Methi) – ½  tsp
Baking soda – 1 pinch
Salt – to taste

Method

Wash, Soak urad dal and fenugreek and rice separately  in water for  4 to 5 hours  or overnight.

First grind separately urad dal and fenugreek smooth paste keep aside and next rice, grind in to coarse paste, then mix it well. Leave ferment for 8 hours

Once the batter is fermented Add salt and baking soda and mix well.

Grease the mini ildy pan with oil or ghee and pour the better, steam cook for 10 min.

Serve hot with, sambar, coriander chutney, tomato chutney fish curry, mutton kurma,idly podi of cashew kheer.

Kids like this mini idli’s

Linking to Priya's Healthy diet - steamed foods Host by Me .

Small Pearl Onion (sambar vadai) 



Vada Bread

and Nithu;s Healthy food for healthy kids  combo meal hosted by Nivedhanan