Jo's Recipes

Paal Poori (Sweet Poori)

2008-01-30T20:58:00.237-08:00

INGREDIENTS:
Almonds 1/4 cup
Sweetened condensed milk 1 can
Evaporated milk 1 can
Cream of wheat (Rava) 2 t.spoons
All purpose flour (Maida) 2 cups
Sugar 4 t.spoons
Saffron 1/4 t.spoon
Edible camphor (Pacha kalpooram) optional
Kesar color a small pinch
Cooking oil for frying

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak rava in little water for 10 minutes.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water.
- Boil evaporated milk, condensed milk, and almond paste for 10-15 minutes.
- Add saffron, and kesar color to above and let it cool
- Knead maida, soked rava, and sugar into a nice dough, using somecold after.
- Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture.
- Serve it cold/hot.

Badam Kheer

2008-01-30T20:58:00.236-08:00

INGREDIENTS:
Almonds (Badam) 1 cup
Milk 4-6 cups
Sugar same amount as almond paste (about 1 cup)
Saffron 1/2 t.spoon
Kesari powder (color) a small pinch (optional)

METHOD:
- Soak saffron in little cold milk, and keep it aside.
- Soak almonds in hot water for 1 hour.
- Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
- Measure the amount of almond paste, and keep the same amount of sugar aside.
- Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out.
- Now add sugar and keep stirring.
- Add the remaining milk, and boil for 10-15 minutes. - Add the soaked saffron and serve it cold.

Potato Podimas

2008-01-30T20:58:00.235-08:00

INGREDIENTS:
Potatoes 1 pound
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1
Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil potatoes with turmeric and salt.
- Peel skin and mash them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the mashed potatoes.
- Let this cook for a few minutes and then garnish with cilantro.

Vazai Thandu Curry

2008-01-30T20:58:00.234-08:00

INGREDIENTS:
Vazai Thandu Washed and finely chopped
Moong dhall 2 t.spoon
Urad dhall 1/4 t.spoon
Red chilli 2
Mustard 1/4 t.spoon
Hing a small pinch
Ginger a small pinch
Green chilli 1
Grated coconut 2 t.spoons
Butter milk 1/4 cup
Cooking oil 2 t.spoon
Salt 1/2 t.spoon

METHOD:
- Soak vazai thandu, moong dhall, butter milk and salt togetherfor 15 minutes.
- Fry mustard, urad dhall, red chilli, hing, green chilli, and ginger in oil.
- Squeeze the butter milk out the soaked vazai thandu, and addthe vazai thundu to the above pan.
- Let it cook for 10 minutes, and then add the grated coconut to the above.

Plantain Curry

2008-01-30T20:58:00.233-08:00

INGREDIENTS:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 t.spoon
Grated Coconut 1/4 cup
Red chillies 2-3
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Curry leaves a few
Cooking oil 3 t.spoon
Salt 1/2 t.spoon

METHOD:
- Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.
- Fry mustard, hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. - Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.

Plantain Podimas

2008-01-30T20:58:00.232-08:00

INGREDIENTS:
Plantain 2-3
Turmeric 1/4 t.spoon
Hing a small pinch
Green Chillies 6
Ginger a small piece minced/gratted
Urad dhall 1/2 t.spoon
Channa dhall 1 t.spoon
Mustard 1/4 t.spoon
Curry leaves
Cilantro a small bunch washed and finely chopped
Lemon 1Cooking Oil 2 t.spoon
Salt 1 t.spoon (or to taste)

METHOD:
- Boil plantains with turmeric and salt.
- Peel skin and grate them and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, turmeric, curry leaves, red chillies, finely chopped ginger, lemon juice andsalt in 2 t.spoons of oil and then add the grated plantains.

Plantain Podimas

2008-01-30T20:58:00.231-08:00

Plantain Puli Curry

2008-01-30T20:58:00.230-08:00

INGREDIENTS:
Plantain 2-3 washed, peeled, and diced
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Hing a small pinch
Turmeric 1/4 t.spoon
Tamarind paste/extract 1/4 t.spoon
Red chilli 2
Curry powder 1 t.spoon
Curry leaves a few
Oil 3-4 t.spoons
Salt 1 t.spoon

METHOD:
- Fry mustard, hing, urad dhall, curry leaves, turmeric, red chilliand diced plantain in oil in a wok.
- Sprinkle water and let it cook for 10 minutes.
- Now add salt, curry powder and mix it well. - Add little water to tamarind paste, and sprinkle this on the plantain curry, and let it cook for a few more minutes.

Eggplant Podi Curry

2008-01-30T20:58:00.229-08:00

INGREDIENTS:
Eggplant 250 grams, washed & cut 1" lenght wise
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Corriander seeds 1.5 t.spoon
Red chilli 4-5
Mustard 1/4 t.spoon
Cooking oil 4 t.spoons
Hing a small pinch
urmeric 1/4 t.spoon
Tamarind paste 1/4 t.spoon
Salt 3/4 t.spoon

METHOD:
- Dry roast urad dhall, channa dhall, corriander seeds, red chillies and hing.
- Dry grind the above with 1/4 t.spoon salt.
- Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this.
- Sprinkle little water, and cover it slightlyuntil the eggplant gets cooked.
- Now add the remaining salt, tamamrind paste, and the ground masala powder. - Mix it well andadd a few t.spoons of cooking oil.

Eggplant Gotsu

2008-01-30T20:58:00.228-08:00

INGREDIENTS:
Eggplant 1 large
Tamarind 1/2 t.spoon
Red chillies 3
Green chillies 2
Hing a small pinch
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Curry leaves a few
Cilantro a small bunch washed and finely chopped
Cooking Oil 2 t.spoonSalt

METHOD:
- Coat eggplant with little oil, and either bake it in an oven, orgrill it on the stove.
- Peel the skin, mash the eggplant and keep it aside.
- Fry mustard, hing, urad dhall, red chillies, green chillies, andcurry leaves in oil.
- Bring 1 cup of water to a boil, and add tamarind paste and salt to this.
- Mix mashed eggplant, fried ingredients to the tamarindwater.
- Garnish with finely chopped cilantro.

Moor Kali

2008-01-30T20:58:00.227-08:00

INGREDIENTS:
Rice flour 1 cup
Butter milk 2 cups
Hing a small pinch
Urad dhall 1/2 t.spoon
Mustard 1/4 t.spoon
Green Chilles 6-8
Curry leaves a small bunch
Vetha Mulaka (dried red chilles in buttermilk) Optional
Cooking oil 2 t.spoon
Salt 3/4 t.spoon

METHOD:
- Make a batter with rice flour, butter milk, and salt.
- Fry mustard in oil and wait till it splatters, then add urad dhall, hing, curry leaves, vetha mulaka, and green chilles, andwait for a few minutes, and then add the rice flour batter.
- Keepstirring until the rice flour gets cooked, usually takes about10 minutes.

Tamarind Uppma

2008-01-30T20:58:00.226-08:00

INGREDIENTS:
Cream of rice 2 cups
Tamarind paste 1 t.spoon
Mustard 1/4 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1 t.spoon
Methi 1/2 t.spoon
Hing a small pinch
Red chillies 6
Turmeric 1/4 t.spoon
Curry leaves
Cooking Oil 4 t.spoons
Salt 1 t.spoon

METHOD:
- Dry roast methi, and grind it into a powder and keep it aside.
- Fry mustard, urad dhall, channa dhall, hing, red chillies, andcurry leaves in oil.
- Add 6 cups of water to the above and let it cook for sometime, and now add turmeric, salt - and tamarind paste, and let it cook for sometime.
- Now add cream of rice and keep stiring until cream of rice gets cooked. - Finally add the ground methi powder.

Peseret

2008-01-30T20:58:00.225-08:00

INGREDIENTS:
Whole Moong dhall 2 cups
Rice 4 t.spoons
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies 2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making peseret

METHOD:
- Rinse and soak whole moong dhall and rice in water for 4 hours.
- Grind the above with green chilles, red chillies, ginger, cumin seeds, salt and little onion.
- Fry the remaining onions in oil and keep them aside.
- Make the peserat like dosas, and put a spoon full of onions onthe dosa and fold the dosa before serving.
- Serve with corrianderchutney or onion chutney.

Thaval Adai

2008-01-30T20:58:00.224-08:00

INGREDIENTS:
Rice 2 cups
Channa dhall 3/4 cup
Thuvar dhall 3/4 cup
Urad dhall 1/2 cup
Red chillies 6
Cumin seeds 1/2 t.spoon
Pepper 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Curry leavesOil 2 t.spoons
Ghee 2 t.spoons

METHOD:
- Rinse and soak rice, channa dhall, thuvar dhall, and urad dhallin water for 1 hour.
- Wet grind the above coarsley with redchillies and salt.
- Heat oil and ghee in a pan, and add cumin seeds, pepper, hing, and curry leaves, and mix it with the batter.
- Make them similar to addai's.

Ordinary Adai

2008-01-30T20:58:00.223-08:00

INGREDIENTS:
Thuvar dhall 2 cups
Channa dhall 1 cup
Urad dhall 1/2 cup
Moong dhall 4 t.spoons
Cream of Rice 1.5 cups
Red chillies 8
Green chillies 4
Hing 1/4 t.spoon
Salt 1.5 t.spoon
Cooking oil for making addai

METHOD:
Rinse and soak thuvar dhall, channa dhall, urad dhall, moong dhall, and cream of rice together in 6 cups of water.
Grind the above coarsely with salt, hing and red chillies.

METHOD TO MAKE ADDAI:
- (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
- Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of oil around it.
- Wait till the addai turns brown.
- Serve it hot with any chutney, or with some jaggery.

Rava Dosai

2008-01-30T20:58:00.222-08:00

INGREDIENTS:
Cream of Wheat (Rava) 1 cup
Rice flour 1 cup
All purpose flour (Maida) 1 cup
Pepper 1 t.spoon
Cumin seeds 1 t.spoon
Green chilles 6-8 finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Cilantro finely chopped
Salt 1.5 t.spoons
Cooking Oil 1-2 t.spoon per dosai

METHOD:
- Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.
- Keep this batter in room temperature for atleast 20 minutes before making dosas.

Vella (Jaggery) Dosai

2008-01-30T20:58:00.221-08:00

INGREDIENTS:
Wheat flour 1 cup
Rice flour 1/4 cup
All purpose flour (Maida) 1/4 cup
Cream of Rice (Rava) 3 t.spoons
Coconut 1/4 cup finely chopped
Jaggery 1 cup
Cardamom 2 powdered
Ghee 1-2 t.spoons per dosai

METHOD:
- Melt jaggery in 2 cups of boiling water and let it cool.
- Mix wheat flour, rice flour, rava, maida, cardamon, and coconut with the melted jaggery, and make a fine batter.

METHOD TO MAKE VELLA DOSAI:
- (Similar to making dosai's/Pan cakes) Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of ghee around it.
- Let it cook on this side for a few minutes, and then turn over to the other side, andput 1 t.spoon of ghee around it. - Wait till the dosai turns brown.

Aval Dosai

2008-01-30T20:58:00.220-08:00

INGREDIENTS:
Rice 2 cups
Aval 3/4 cups
Urad dhall 1/2 cup
Salt 1.5 t.spoons
Cooking Oil for making dosas

METHOD:
- Rinse and soak rice, aval and urad dhall in water for 1 hour.
- Wet grind the above with salt into a nice batter.
- Keep at roomtemperature for 12 hours.

METHOD TO MAKE AVAL DOSAI:
- Spread a big spoon full of the above batter on a hot non-stick pan, and put 1 t.spoon of oil around it.
- Close the dosa with acover and let it cook for a few minutes.
- Do not turn the dosa.
- Serve it hot with chutney.

Kanjeepuram Idli

2008-01-30T20:58:00.219-08:00

INGREDIENTS:
Par boiled 3 cups
Urad dhall 1.5 cups
Dry ginger powder 1 t.spoon
Pepper 1/2 t.spoon
Cumin seeds 1/2 t.spoon
Hing 1/4 t.spoon
Curry leaves
Cooking Oil 6 t.spoons
Ghee 2 t.spoons
Salt 1.5 t.spoons

METHOD:
- Rinse and soak par boiled rice and urad dhall in water for 2 hours.
- Grind the above coarsley and add hing and salt to this.
- Keep it overnight so that this will ferment.
- Fry pepper, cumin seeds, and curry leaves in oil and ghee.
- Add this to the flour.
- Add dried ginger powder and mix everything together.
- Coat a flat vessal with oil, and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight.

Idli

2008-01-30T20:58:00.218-08:00

INGREDIENTS:
Par boiled rice 3 cups
Urad dhall 1 cup
Salt 2 t.spoon

METHOD:
- Rinse and soak rice and urad dhall seperately in water for 2 hours.
- Grind the two seperately, and mix them together with salt.
- Keep it overnight, before making idlis.

Thukada

2008-01-30T20:58:00.217-08:00

INGREDIENTS:
All purpose flour (Maida) 2 cups
Chilli powder 1/2 t.spoon
Hing a small pinch
Salt 1 t.spoon
Butter 2 t.spoon
Cooking oil for frying

METHOD:
- Mix maida, chilli powder, hing, salt, and butter with little water, and make a nice dough similar to Chappati dough.
- Make small balls, and roll them similar to chappati/puri's andcut them into small squares/dimonds.
- Deep fry these small squares in oil.

Bhonda

2008-01-30T20:58:00.216-08:00

INGREDIENTS:
Urad dhall 2 cups
Pepper 1 t.spoon
Green chillies 2
Coconut 2 t.spoon finely chopped
Curry leaves a few
Hing a small pinch
Salt 3/4 t.spoon
Cooking Oil for frying

METHOD:
- Soak urad dhall in water for half an hour.
- Wet grind urad dhall, green chilles and salt finely.
- Add pepper, hing, coconut, and curry leaves to this.
- Make small balls and deep fry in oil.

Potato Bhonda

2008-01-30T20:58:00.215-08:00

INGREDIENTS:
Potatoes 6
Channa flour (besan) 1 cup
Rice flour 1/4 cup
Green chilles 6
Ginger a small piece grated
Curry leaves a few Cilantro a small bunch washed and finely chopped
Lemon 1
Turmeric 1/4 t.spoon
Mustard 1/2 t.spoon
Urad dhall 1 t.spoon
Channa dhall 1/2 t.spoon
Cashew 1/2 cup chopped
Salt 1 t.spoon
Cooking Oil for frying

METHOD:
- Boil potatoes with turmeric, and salt.
- Peel skin and mash thepotatoes and keep them aside.
- Fry in little oil, mustard, uraddhall, channa dhall, cashew, green chilles, curry leaves and ginger.
- Mix this well with the mashed potatoes, and add fresh lemon juice.
- Roll small balls and keep them aside.
- Make a batter with channa flour and little salt.
- Coat the balls in thisbatter, and deep fry in oil.

Kara Vadai

2008-01-30T20:58:00.214-08:00

INGREDIENTS:
All purpose flour (Maida) 1 cup
Rice flour 1/4 cup
Onions 2 small finely chopped
Green chilles 4 finely chopped
Curry leaves a few
Mint (Optional) a small bunch washed and finely chopped
Salt 1/2 t.spoon
Cooking oil for frying

METHOD:Mix all the above ingredients and make small balls and deep fryin oil.

Spinach Vadai

2008-01-30T20:58:00.213-08:00

INGREDIENTS:
Moong dhall 2 cups
Channa dhall 1 cup
Rice 1/2 cup
Spinach 1 bunch finely chopped
Ginger a small piece grated
Green Chilles 3-4
Hing a small pinch
Salt 1 t.spoon
Cooking Oil for frying

METHOD:
- Soak the dhalls for 1 hour in water.
- Grind ginger, green chilles, hing, salt and the soaked dhall coarsely.
- Add chopped spinach and makes small balls and deep fry in oil.