Wednesday, November 28, 2012

Vella Seedai /Sweet Seedai

On this special Thirukkarthigai day, the temples are all lit up and special prayers are offered. All devotees traditionally offer pori, adhirasam, vella Seedai, vetrilai pakku, fruits as neivedhyam for God Shiva. Sweet Seedai or Vella seedai is another dish that is made for Krishna Jayanthi/ Gokulashtamiand for karthikai Deepam. I did not use uraddal flour for the vella seedai, you can include it.This vella seedai is my family favorite sweet dish.

Rice - 2 cups
Grated Jaggery - 1.5 Cups
Sesame Seeds -50gm
Chopped Cocunut - 3tbsp
Cardamom Powder -1/2tsp

1.Wash the rice, strain and spread on a muslin cloth. Allow about 15 minutes for the cloth to absorb all the water from the rice until it is no longer moist.
2.Blend the rice and then Sieve and blend again repeatedly until into a fine powder.  Soak the sesame seeds in water.
3.Add 1 cup water to the jaggery and melt over a low flame. Strain to remove scum.
4.Again boil the jaggery water along with cocunut and sesame seeds and keep stirring it until the jaggery comes to one string consistency.
5.When we take a drop of jaggery water in a finger and rub it with another finger, it should form like a string. This is the correct consistency for the jaggery syrup.
6.As soon as all the jiggery attained right consistency , switch off the gas and add the flour mixture and mix it well along with cardamom powder. Keep this mixture aside for atleast one day
7.The next day, Make gooseberry sized balls of the vella seedai dough and drop around 5-6 balls once and fry it in oil.
8.Remove from flame when it is between golden brown and dark brown in colour. Drain the excess oil. Repeat the process for the rest of vella seedai flour

Monday, November 26, 2012

Mysore Bonda

Mysore bonda is scrumptious and a perfect tea time snack. . It  is so simple to make and tastes yummy. Here is the simple recipe..

Urad dal-1 cup
Peppercorns 8 to 10
Fresh coconut chopped – ½ cup
Asafetida (hing)- ½ tsp
Rice flour - 1 tsp
Salt to taste
Curry leaves 10 to 12
Green chillis-2
Oil to fry.
1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2.Drain the dal and grind to smooth paste adding very little water. (Batter should not stick to your wet finger)
3.To the urad dal batter add salt, chopped coconut bits, curry leaves, pepper corns, and mix well.
4.Heat oil in kadai and keep a small bowl of water to , wet you fingers  to make small desired sized balls.
5.Drop the ball into hot oil carefully and continue with rest of the batter.
6.Lower the flame and Fry the bondas until golden brown in color and make sure inside is cooked well. 
7.Drain the bondas on a paper towel. Serve hot Bonda with Coconut chutney.

Thursday, November 22, 2012

Tomato Soup with Homemade Croutons

Tomato Soup with Homemade Croutons
I am Crazy about Tomato Soup, I’m always fond of Tomato soup at any time of the year but particularly in winter.. There's nothing like a quick soup that can be filling, comforting and nutritious There are so many  versions on how to make tomato soup; this is my version of making tomato soup.. So today's recipe is tomato soup which is one of my favorite and the home made croutons. There is nothing better than hot soup with a few scrumptious croutons floating on top make it extra special!

Tomatoes   -8 to 10             
Onion -1    finely chopped                     
Carrot -1 finely chopped                    
Garlic - 2 finely chopped
Butter   2 tsp                  
Salt     -as per taste
Dalchini- ½ inch
 Bay leaf   -1                            
Black Pepper powder    - ½ tsp    
Sugar- ½ tsp
Croutons for garnishing
For the Croutons:
Bread slices -2            
Olive oil /Butter   -2 tbsp
Salt-   as per taste
Mixed Herbs- ½ tsp 
Cut the bread into 3/4 to 1 inch sized cubes. Drizzle the bread cubes with 1-2 tablespoons of melted butter or olive oil. The bread slices will be fried evenly in all sides. tossing to evenly coat. Seasonit with mixed herbs.
Method for Tomato Soup:
1.Wash and chop the tomatoes into chunks.
2.In a deep pan, heat the butter and add the bay leaf. When it begins to sizzle, add the chopped garlic , dalchini and onions. Saute for 2 minutes. 
3.Now add the chopped carrots.Cook on medium heat until the carrots are soft. Now add the tomatoes andsmall amount of water  cover the pan with a lid. 
4.Cook for 5-6 minutes until the tomatoes are cooked and all the veggies are done. Remove the bay leaf and make it cool.
5.Blend the cooled mixture until smooth. Use as little water as possible. I didn’t have to use any. 6.Return the blended soup to the same pan and turn heat to medium. if it feels too thick add little water. It should have a pourable consistency.
7.Add sugar and Season with salt and pepper powder. . Garnish with fried bread croutons and serve hot.
*Due to healthy part I didn’t add cream .