En Parvayil - Aug '09

Category : Flowers


First Prize : Mrs. Sheetal Chawla

Second Prize :

Mrs. Sandhya Bhoopalan


Mrs. Archana Ramesh


Mrs. Vishali Vijay

Aloo Paratha by Mobina Jafar

To make a paratha dough:
All purpose flour-2 cups
salt- to taste
oil-1 tsp
water-1 cup

Stuffing Ingredients:
Potato-3(baked potatoes)
Onion-1 (nicely minced)
Gin&Gar paste-1 tsp
Cumin power-1/2 tsp
Coriander powder-1/2 tsp
Chilli powder-1/2 tsp
Pepper-1/2 tsp
Salt-to taste
Coriander leaves

Preparation:
Mix the flour with salt, oil and water. Make a paratha dough.
Take a pan, add oil,ginger garlic paste and onion.Once the onion turns golden brown add cumin powder, coriander powder, chilli powder, salt, pepper, coriander leaves and mix it well.
Mash the potatoes and mix to it and stir well.
Now make the dough into small balls. To add stuffing into the dough, spread the dough and make the edges thin and center thick. Now add the stuffing and close it towards the center, again make it as stuffed balls.
Then roll it and heat it on the hot pan.Fry them until it turns crispy golden brown..
Now yummy Aloo Paratha is ready..

Serve Aloo Paratha with Chicken or veggie Kurma, or with Raitha...

Mix Veggie Paratha by Suvasini Sriram

Ingredients:
Grated Vegetables (Carrot, Cabbage, Raddish)
Fenugreek/Methi Leaves (finely chopped)
Grated Ginger
Grated Garlic-- 1
Boiled & Mashed Potato--1
Salt--a pinch
Turmeric Powder- a pinch
Wheat Flour
Garam Masala--a pinch
Red chilli powder-- a pinch
Water (to prepare the dough)

Method:
Mix all the ingredients in a large bowl and prepare a fine dough. Now make small balls out of it and flatten the balls to make a round shape. Now bake it in tava/pan with ghee and serve hot with yoghurt or raita or any vegetable.

SPINACH PAROTTA by Lakshmi Ragu

Ingredients

Wheat Flour- 2cups
Baby Spinach(as required)
Red chilli Flakes
Cumin seeds-1tsp
Oil-2Tbsp
Hing(as required)
Salt(as required)

Preparation for Spinach Stuffing
1. Place a fry pan on stove and keep it in Medium heat
2. Pour the oil in fry pan and heat up
3. Add Cumin seeds,hing and Red chilli Flakes to the pan.
You can also add little bit of salt, if u need
or else u can have sufficient amt of salt in dough itself.
4. Clean the Spinach in cold water, drain it and add to the Pan.

Fry the Spinach. Fry it till the water evaporates and put it in a plate to cool down


Preparation for Stuffed Parotta
1. Prepare the dough as you prepare for chapathi
2. Make small balls from the dough
3. Roll it to small circle, place the spinach stuffing in center & wrap it
4. Repeat the same for number of Parottas as you want to prepare.
5. Keep them aside for 2-3 minutes
6. Then roll the roti dough applying the pressure slightly, Make sure the spinach stuff doesnot come out
7. Place the roti in hot Tawa, apply oil as required.
8. Keep the hot Parottas covered in a wet cloth/foil wrapper until served
9. Serve it with Raitha (Curd, chopped Onions, chopped Green Chilli, Salt, Cilantro)

METHI ROTI by Anu Kalai

Ingredients:

Wheat flour - 1 1/2 cup
Methi leaves - 1 packet ( I used frozen)
Onion - 1/2 medium
Curd - 2 tablespoon
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Garam masala - 2 tsp
Turmeric powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Warm water
Oil

Method:

Fry methi leaves in a kadai with little oil till it reduces in volume. In the same pan add little oil add onion and fry till it becomes light brown.
In a large bowl add wheat flour, salt, fried onion, turmeric powder, garam masala, chilly powder, coriander powder, cumin, curd, oil and mix well.
Add required warm water to make a soft dough. Make equal sized balls and roll to thin rotis.
Heat dosai tawa and add little oil and roast the rotis .
Serve with tomato chutney or any sabzi.

Mooli Paratha by Vidhya

Ingredients

Wheat Flour-3cups
Mooli(Mulangi/Radish)-Grated(1cup)
Tumeric-1/2 tsp
Chilli powder-3/4tsp
Coriander powder-1/2 tsp
Cumin powder-1/4tsp
Oil-3-4tsp
Salt as required
Water(warm) as required


Preparation
1.In a bowl add all the above ingredients.
2.Sprinkle warm water and knead the dough keeping in mind that radish
when grated has water in it too.
3.Knead it into a soft dough and leave it aside for 15-20 mins
4.Now roll it into balls and flatten into thick parathas
5.Spread oil on both sides and cook in medium heat in tawa

Yummy paraths are ready to eat and tastes best with Tomato Thokku or
any gravy or even tomato sauce.

Note:Radish has a very raw smell and hence the chilli & other powders
are addeed to neutralise this.Try adding some chat powder also but it
gives a real different taste.

Muttai Parotta by Rishada Jamal

Ingredients:

Spring roll pastry sheets
Egg-4

For the filling:
Onions- 2 big chopped fine
Tomato - 1 small
Green chillies- 2 chopped fine
Potatoes- 3-4 boiled and mashed
Peas- 1 cup
Ground meat - 1 lb
Salt to taste
Red chilli powder - 1 tbsp
Turmeric powder - 1 tsp
Cumin seeds - 1 tsp
Cumin powder - tsp
Ginger garlic paste - 1 tbsp
Oil

Method:

1. Beat the eggs and keep aside.
2. To make the filling, heat oil in a vessel, to that, add cumin
seeds, when it splutters, add onions, salt. When the onions are brown,
add Ginger- garlic paste, tomato, the powdered spices and let cook.
Then add peas, mashed potatoes and mix well. To this add the ground
meat and let cook till done.
3. Now spread a pastry sheet on a plastic sheet( to prevent it from
sticking), brush some of the beaten egg, spoon in some of the filling,
then place another pastry sheet on top it and fold in the edges.
Spread some of the egg at the edges to stick.
4. Heat the muttai parotta on a tava until brown spots appear. Turn
over and cook the other side also.
5. Repeat to make more parottas.
6. Serve with tomato ketchup as a side.

Roti Paratha by Saraswathy Balakrishnan

Ingredients
Serving Size: 4

2 cups of all purpose flour
1/4 cup of wheat Flour
2 egg white beaten well
1/4 cup hot milk
1/4tsp of baking soda
1/4tsp of sugar
salt to taste
oil as required

Preparation Methods:

Mix together all purpose and wheat flour in a large bowl. Add oil and the rest of the ingredients and make a soft dough. At first the dough will be sticky -don't panic , keep kneading till the dough become soft and pat the dough hard on a clean surface.
Cover the dough with a wet cloth for at least 4 hrs.Before making the prata, knead the dough once again with hands.On a clean surface, rub oil. Make small balls off the dough and roll them out like chapatis but in oval shape.Make pleats so as to look like a hand made paper fan. Roll it holding on one end to form around to get the layers formed. Then roll out to make it like a chapati.Make sure to roll only on one side with the chapati stick. Heat a heavy based frying pan or griddle on a medium heat.
Place the prata on the griddle on low flame till the prata is ready.Once done, use both hands and pat on the sides of the prata to get the layers.

EGG PLANT CURRY by Anu Kalai

Ingredients:

Brinjal - 1 big
Onion - 1 medium
Tomato - 2 medium
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 4-5
Coriander leaves - 2-3 sprigs
Salt to taste
Oil

To paste:

Frozen coconut - 2 tblspn
Roasted groundnut powder - 2 tblspn
Poppy seeds - 2 tsp
Pearl onion - 5-6
Turmeric powder - 1/2 tsp
Chilly powder - 2 1/2 tsp
Coriander powder - 3 tsp

Method:

Grind all the ingredients in (to paste)into smooth paste. keep aside.
Heat oil and cut into thin strips and fry brinjal strips for few min. Once the brinjal is ready apply the grounded paste into the brinjals.
Heat oil in a pan add mustard seeds, urad dal, curry leaves, onion and fry till onion turns brown.
Then add tomatoes and when the tomatoes become soft add the brinjals, salt and cook in medium heat for few min.
Then add water and cover with a lid and cook till brinjal is cooked well.
Finally add tamarind paste and cook till raw smell goes off.
Serve hot with rice or roti.

En Parvayil - July '09

Category : Funny Moments

First Prize : Mrs.Sophia Prasanna

Gracy is 8 months old here...appo than nikka kathukita time...my hubby stood blocking the way to the flower vase...so romba mukki mothi poradi, push panni partha...dint work out...finally she gave up and crawled under to reach her target :)
am sure this pic will make u smile a lil atleast :)

Second Prize : Mrs.Dhana Sathesh

This is my entry for the contest. It was taken in Carlsbad, CA, three months ago. That time my DD Mahathy was 3 months old. Avalukku ava appa kiss pannale pidikathu (because of avaroda thaadi and meesai...). But my DH always teasing her by kissing. Annaikkum avar appadi than pannar. Udane avalukku bayangara kovam vanthu avarai kadikka poita. Without delay, I clicked that moment. The reaction given by my DH is very funny. We like this snap very much. I know this wont make you all to laugh out loud, but surely make to smile (I hope so...).

Third Prize : Mrs. Ramya Bala

Coimbatore Daadha :
These pics were taken for childrens day event in THM...He use to enact very well whatever he sees in movies from his childhood...so appo avanuku pidichathu vanakkam from somewhere and valameenukum vilangumeenukum song....so senduthu he started posing....He looked really funny ;)

BRINJAL KOCHI by Vishali Vijay

We all must hav heard about "THAKKALI KOCHI",similar way this is another kochi recipe with Brinjal.very tasty and unique easy dish to prepare!!!Damn sure u guys will love it.......

Ingredients:

Brinjal-- 5-6 no's
Onions--one small sized(finely chopped)
Garlic--3-4 cloves chopped
tamarind--1 small sized ball(xtract the juice)

Tempering:

oil--1tblspn
mustard--1tspn
Urad dal--1tspn
turmeric powder--1/2tspn
chilli powder--2-3tspn(els as per yur taste)
salt--as per yur taste(els equally to tamarind taste tinch)

Method:

1.wash the Brinjals and remove the stem of it.pressure the "BRINJALS"for 1whistle and keep aside,let it cool dwn.
2.remove the outer skin of brinjals,and grind it like a paste in a mixer els with hands.
3.now xtract the tamarind juice and set aside.
4.in a kadai add oil,wen the heat raises add mustard,U.dal let us hear its sizzling.
5.now add up onions and garlic togetherly,add turmeric powdr,salt&chilli powder.saute it well until garlic raw smell goes.
6.now add the brinjal paste,next add up tamarind juice.leave it to boil well.then check yur tamarind and salt taste.
7.stop it wen the Brinjal sets to semisolid stage.
8."BRINJAL KOCHI"is ready to taste.it goes well with dosai and idly.

KATHIRIKAI GOTHSU by Selvi Shan

Ingredients-1

eggplant---1 big(I used the american one and peeled the skin)
serrano peppers---3 (slit,u can use jalapeno too but serrano is bit hotter )
red onion diced---1/2 cup
tomato--2
desicated coconut---3 table spoons
tamarind paste----1/2 tea spoon
turmeric powder---1/4 teaspoon
salt--as per u r taste.
oil,mustard seeds,asafoetida,channa dhal --for seasoning

ingredients--2

channa dhal ---2 teaspoons
sesame seeds---1/2 teaspoon
fenugreek seeds----1/4 teaspoon
pepper jeera powder---1/2 tea spoon
dry red chillies ---2
coriander powder --1 tea spoon

dry fry all ingredients one by one and finally switch off the stove and add pepper jeera poder and coriander powder.Let them stand in the warmth and finally powder everything together.

Procedure :

Take a small pressure cooker/pan and pour oil and add all the seasonings one by one.
Then add,onion and when they become tanslucent add tomatoes followed by serrano peppers ,egg plant.Fry for 3 to 4 mins and add 2 cups of water.when the water starts to boil add ,salt and
dessicated coconut.Close the lid and wait for 4 whistles.
When it is cooled ,open the lid and add the powder and tamarind paste and simmer for few mins.You can adjust the consistency by adding water.
check for salt and garnish with cilantro and curry leaves.

Eggplant Roll-ups with Chinese Stuffing by Shubha Ravikoti

Ingredients:

Italian / Chinese eggplants - 3
Low fat Cheddar Cheese - 1 cup
Pam spray

For the stuffing:

Onion / Green onions finely chopped - 1/2cup
Bean sprouts chopped - 1/2 cup
Carrot julliened - 1/2 cup
Green Bell Pepper finely chopped - 1/2 cup (optional)*
Soya sauce - 1 1/2 tbsp
Red Chili garlic paste - 3 tbsp (reduce it if its too spicy)
Ginger - 2 tsp
Tomato Ketchup - 2 tbsp
Sugar to taste
Salt to taste
Red chilli flakes (optional)*
Sesame oil - 1tsp

Method :

Clean and make thin slices of the eggplant lenghtwise. U will get long strips of the eggplant. Rub light salt on both the sides of the eggplant slices.
Heat a Tava / Pan and roast the eggplant slices. Roast to an extend that the slices r slightly soft and cooked. This step is important to make the slices tender and easy to roll. Spray pam on it
if u desire. Keep them aside.
Preheat the oven to 375 Degree F.
Prepare the filling. In a Deep bottom pan heat oil. Add the ginger, chili garlic paste and suate for a min. Add the onions and saute well. Now add te soya sauce and the tomato ketchup and mix well till the sauce is nice and ot. Add all the vegetables one by one and mix well. Cover and cook for some time till the veggies are tender. Add salt and chilli flakes according to taste. Once the filling is ready keep aside.
Arrange the eggplant slices one by one of a working surface. Add layer of cheese on the eggplant. Spread a spoonful of filling on the Slices evenly, Leaving an inch of the slice on one side. Roll the
slices into a swirl roll and put a toothpick to make the rolls stand. Make rolls out of all the slices. Spray pam on a cookie sheet and arrange all the rolls on it. Top each roll lightly with cheese and bake for 10-15 minutes in a preheated oven. Serve hot with Tomato Ketchup.

Vaangi bhath(Brinjal rice) by Saradha Arun

Ingredients:

Brinjals - 4(cut into small pieces)
Onion - 1 small
Rice - 1 cup(washed and soaked for 15 mins)
Water - 2 cups
Oil - 4 to 5 tsp
Salt - as needed

Spice powder :
Coriander seeds - 2 tsps
Urad dhal - 1 tsp
Dry chillies - 6
Chana dhal - 1 tsp
Seeragam - 1 tsp
Vendhayam - 1/4 tsp
Grated coconut - 2 tsps

Method :

1.Dry roast the ingredients given under spice powder except coconut till golden brown.
2.Fry coconut separately and grind everything into a fine powder and keep aside.
3.Cook the rice separately with the required amount of water and keep aside.
4.In a pan add some oil and fry the onions till translucent.
5.Now add brinjal,add salt and saute till the skin starts to turn colour.Then add little water.
6.Let it cook for sometime till the brinjal becomes soft.
7.After the water is completely absorbed add the ground mixture and mix well.
8.Now add the rice to this mixture and mix well.
9.Serve hot with chops/vaadam and curd

Kathirikkai Thokku y Mobina Jafar

Simple and easy to prepare...Tastes good

Ingredients:

Brinjal - 4 (cut into 4 pieces)
Onions - 2 (nicely chopped)
Tomatoes - 2 (nicely chopped)
Chilli powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Salt - to your taste level
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Cumin Seeds - 1 teaspoon
Oil - 2 teaspoon
Water - 1/2 cup
Curry leaves
Corrainder leaves

Preparation:

Take a frying pan and add oil. Once oil gets heated add mustard seeds, urad dal, cumin seeds and curry leaves. Add chopped Onions and fry till it turns golden brown. Now add tomatoes and fry them till the pulp looses out. Now add chilli powder, turmeric powder and salt to it.
Add brinjals and mix it well. Add water and keep frying till the brinjal cooks out well. Now garnish it with corriander leaves.

Serve hot with idli, chapathi or rice and sambar.

Brinjal Tomato Curry in Curd by Rishada Jamal

Ingredients :

brinjals (small size ) – 4
tomatoes - 2 (medium size)
curd - 1 cup
onion - 1 ( finely chopped)
chilli powder – 2tsp
turmeric powder - 1 tsp
oil - 5 - 6 tsp
salt - to taste
urad daal + mustard seeds - 1 tsp

Method :

Wash and slit the brinjals and chop onions and tomatoes.
In a bowl , take curd and add salt,turmeric powder, chilli powder and beatwell.
To this add brinjals, tomatoes, onion and mix well.
Keep it marinated for an hour.
Heat Oil in a pan and add urad daal and mustard seeds. When they splutter add the marinade. Mix well and cover the pan.
After ten minutes, mix and cover the pan continue cooking until the oil leaves the sides of the pan.
serve hot.

Koasmali by Shalu Lakshmanan

Ingredients:

Brinjals:5
Potato:1(small)
onion(Med):1
Tomato:1
G.chillie:5 to 6
tamarind:gooseberry size
Red chillie:1

Method:

Cut the brinjals n potato into four with skin n boil it in presuure cooker..say for 4 to5 sounds.....Then take it out pour out the water n remove the skin n smash it well with ur hand....next step is again add oil(4 to 5 spoons) in cooker ...Fry it with mustard ,urad dhal, redchillie n few curry leaves..then add the onions ,green chillie n tomatoes..stir well n add one cup of water n cover the lid n wait for one whistle...after the steam goes add the smashed brinjal to it ..half cup water la get the tamarind extract n mix to the above n add lil water n salt n allow it to boil..It shln not b too thick r too watery..medium...If its too watery add lil idli maavu to it to get a good consistency..
Goes good with dosaa n idlis...

ENNA KATHRIKKAI by Vijayalakshmi

Ingredients

Indian eggplant/brinjal-11 nos.
Corriander leaves-few(chopped into fine pieces for garnishing)

For stuffing

Corriander seeds-1 tbl sp.
Channa dhal-1/2 tbl sp.
Urud dhal-1/2tbl sp.
Dry red chillies-3-4(can vary acc to ur spice)
Hing-small amt.
Grated coconut-1/2 tbl sp.
Salt.

Seasoning

mustard-1 tsp
oil-2tbsp.

Method :

Take a pan, add some oil and fry the stuffing ingredients except coconut and salt into golden brown and keep aside.
Add grated coconut and fry them separately till golden brown .
Powder the ingredients that was kept aside(corriander seeds,dry red chillies,urud dhal,channa dhal)first with salt into fine powder ,then add grated coconut and give it a swirl again in mixie .
Now select small equal sized brinjals and cut their stem.
Cut the brinjal from the bottom side(ie the other side of stem),just a halfway,such that the brinjal remain as a whole for stuffing.
Stuff the brinjals with the prepared powder,and keep it aside.
Now add 4-5 tsp oil in the pan,put mustard and put the stuffed brinjals in the pan, sprinkle water in between,if necessary.
Close the pan with a lid. Turn and give once it gets roasted well on a side,and take it out when its
completely done.
Garnish with chopped corriander leaves.
Stuffed brinjal can be served with any south indian food like rice sambar,rasam etc.

Brinjal Masala by Ambika Manickavasagam

INGREDIENTS:

Brinjal-1/2 kg(slit)
Coconut-1/2 cup
Saunf-1tsp
Ginger-Small piece
Garlic-3-4
Salt- to taste
Chilli powder-to taste
Onion-1 finely sliced
Cinnamon-small piece

METHOD:

1)Grind coconut,ginger,garlic,saunf and chilli powder to smooth paste.
2) Heat oil in a pan and add cinnamon and onion and saute till onion turns pink.
3)Add slit brinjal and saute well.
4)Now add ground coconut to brinjal and add little water and cook( covered).
Serve with Dosa or Rice. It can be mixed with rice just like Vangi bath.

Blog Link :
http://yensamayalarai.blogspot.com/2008/06/brinjal-masala.html

Thattaipayir Katharikkai Pulikulambu by Ramya Bala

Ingredients :

1 cup black eyed peas.
3 small size brinjals(Indian Eggplant)
1 medium sized onion finely chopped
1 medium sized tomato finely chopped.
6 to 8 garlic cloves.
2 Dry red chillies.
1/2 tsp methi seeds.
1 tbsp Sambar powder
1 tsp coriander powder.
1/2 tsp turmeric powder
one fistful of curry leaves.
1 tbsp tamarind paste.
1 tbsp coconut paste.
Coriander leaves(for garnishing)
Salt.
Oil.

Method :

1.Wash the black eyed peas and wash it thoroughly in water and pressure cook it.Once done keep it aside.
2.Remove the stem of the brinjals,make slits in them and keep it aside.Heat oil in a pan for deep fring the brinjals.
3.Once the oil is hot,deep fry the brinjals evenly on all the sides.Once it is done,remove and keep it aside.
4.In another pan,add oil and once its hot add the mustard seeds,red chillies and methi seeds.
5.Once they start spluttering add the onions,garlic,curry leaves and turmeric powder and stir continuously until the onions becomes translucent.
6.Now add the tomatoes and fry them well until they turn soft.
7.Add the fried brinjals now and give a stir.Add enough water(may be a cup of water mixed with tamarind paste) and add sambar powder,coriander powder and salt to it.
8.Let it boil and few minutes before switching off the flame,add the black eyed peas and coconut paste.
9.Garnish with coriander leaves.Serve it hot with Rice...Yummy!!!

Note:

1.Garlic should be added in this dish for digestion purpose.
2.Adding shallots combined with big onions with this curry will give a very good taste.
3.Adding coconut paste to the curry will thicken the curry and you can feel a good difference in taste.

Blog Link : http://ramyaacooks.blogspot.com/2008/06/pulikulambu-is-my-favorite-and-love-to.html