Keerai masiyal | methi dal

yurekha vinoth | May 18, 2017 | Be the first to comment!

Ingredients

1 bunch methi leaves
1 big onion
1 big tomato
Small ball of tamarind
1/2 cup toor dal
1/2 tsp turmeric powder
2 green chilli
1 tsp jeera
2 cloves garlic
For seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp broken urad dal
2 red chilli
1/2 tsp jeera
Little vadagam
Curry leaves

Method

1. Wash and clean methi leaves. Pressure cook toor dal for three whistle.
2.Open the lid and put washed methi leaves,chopped onion ,tomato ,green chilli, tamarind ball, turmeric powder,garlic and jeera to the cooked dal.Again pressurer 5-6 whistle or until methi cooks completely.
3.wait for pressure release and smash the  methi Dal. Make tadka (seasoning) and add to it.
4. Add required salt and give a mix.
Serve with hot rice .

Vegetable sambar

yurekha vinoth | May 18, 2017 | Be the first to comment!

Ingredients

1/2 cup toor dal
Small ball size tamarind
1 big onion
2 small tomato
Few shallots
1 cup veggies like drumsticks, raddish, carrot,beans,brinjal,
bottle guard,tindora,potato
2 green chilli
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sambar masala
1/2 tsp of sugar
Dash of hing
Salt
For seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
3 cloves garlic
2 red chilli
Few curry leaves
Coriander leaves for garnishing

Method

1.Wash and soak toor dal. Pressure cook dal with turmeric powder and hing for 3 whistle. Smash well.
2. Now add all veggies, tomato,green chilli and onion to the cooked dal. Add required water and allow it to cook along with dal.
3. Once veggies half cooked add chilli powder,sambar masala and salt. Add sugar too. Allow it to boil again in medium flame.
4. Now add tamarind water and additional water if required. Chk for salt and spice. Close the lid and boil for 10-15 mins in medium flame.
5. Meanwhile make tadka and add to the boiling sambar. Once done switch off and add coriander leaves.
Serve with rice or idly dosa pongal.
Since all the vegetables are cooked in Dal it adds more taste to the sambar.

Source: attama tv

Mini cup cakes

yurekha vinoth | May 17, 2017 | Be the first to comment!

Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg



Method

1.preheat oven to 350°F. Line muffin cups with liners.
2.Sift together flour, baking powder, and salt in a bowl.
3.Beat together butter,vanilla essence and sugar in a large bowl with an electric mixer at medium-high speed until fluffy. Add egg and beat until just combined.
4.Now add sifted flour and give a mix. Add milk and beat for another minute.


Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick inserted in centers comes out clean, about 14 -15 minutes.cool completely or enjoy hot cup cakes.

I added 1 mashed​ banana to it.  Yields 24 mini muffins. I used Wilton 24 cup mini cup cake tray.   



Coconut ladoo | sweets

yurekha vinoth | May 17, 2017 | Be the first to comment!

Ingredients

1 cup fresh grated coconut
3 tbsp ghee
3 tbsp sugar(1/2 cup nearly)
Generous pinch of elachi powder
1/2 cup milk
Few saffron strands

Method

1.In a pan add ghee and coconut. Roast for 3-4 mins in medium flame.
2.Soak saffron in milk.
3.Add milk,sugar and milk. Allow it to cook  until it gets done.
4.Allow it to cool and make small ladoo shape balls. Refrigerate and enjoy.
Since we are cooking in milk it won't caramelize or become harder.


Note

Shelf life 2 to 3 days in refrigerator