supu's cooking

Cooking tips/ technique : 1.        Before cooking it’s essential to plan the menu. Don’t enter into the kitchen and plan. This way you can make tension free cooking. 2.        It’s always better to use limited utensils for cooking.   This saves our washing time. 3.        You can cut vegetable and peel onion/garlic previous night itself. Similarly, you measure and keep your dhal/rice quantity and keep it in a separate bowl. This way morning you can finish your cooking soon. 4.        If the right amount of salt & spices been added you can get nice aroma while the dish is boiling. 5.        Always set alarm/use kitchen timer to avoid overcooking/ burning of rice/ biryani & vegetables.   6.        If you want to prevent milk from spilling, just keep a wooden spoon on top of the vessel. This will prevent the milk from spilling over and also indicates when it reaches the boiling point. 7.        While storing sugar, make sure to add two to three cloves t

* In all my recipe don't forget to ready Notes.  There are different ways of making rava laddu you can make it with milk and coconut (or) instead of milk, you can only use ghee. (Or) using sugar syrup also you can make it. And generally, may people will powder the roasted rava to a coarse (or) to a fine powder. Also, they will use powdered sugar.   But here I had shown a simple method where you can use rava and sugar directly without making it into a powder. It requires only 10 minutes for making. Quantity of Milk may vary, for me 1 /4 cup of milk was sufficient enough.  When you're able to make balls stop adding milk.  An important note is that as we used milk taste will be delicious but these laddus do not have a long shelf-life. It will Stay good at fridge / cool temperature for 6 to 7 days. Ingredients:       1.     1 cup - Semolina (Sooji/Rava/Bombay Rava/Upma Rava)   2.     3/4 cup- Sugar   3.     2-3 tbsp -

There are few variations in ingredients for making thattai. some will add both urad dal  & fried grams. But this recipe I shared here is what I learned from my mom.  my mom some times add the coarse powder of roasted groundnut in the dough.  One important note for beginners once the thattai comes to room temperature store in an airtight container to retain that crisp texture.  If you store it hot then, it will become moist and  crisp texture will not be retained.  Ingredients: 1.    1 cup -Rice flour (Readymade one) 2.     ½ -cup Fried gram flour (pottukadalai mavu powdered and sieved) 3.      ½ tbsp. Bengal gram dal/ kadalai paruppu ( soaked in water) 4.       Less than ½ tsp Red Chilli powder 5.       1-2 tsp Unsalted butter 6.       ¼ tsp Hing 7.       Some finely chopped curry leaves. 8.       few crushed cumin seeds (or) sesame seed 9.       Salt as needed 10.    Water 11.    Oil for deep frying For making Thattai: 1.        Dry r

This instant rasam powder is my mom's hit recipe. its   taste and aroma will be excellent. It's best suited for bachelors & spinster who stay  away from home.  You can just add it 1tbsp of rasam powder to 1 big glass of water and boil it consume it has soup too. To make rasam from this powder all you need to do is add the required quantity of powder to mashed tomato and add water and salt and allow it to boil . Finally, temper it and garnish with coriander. You rasam is done.    Ingredients: 1.         Tamarind  - 500 gms (deseeded  and cleaned ) 2.        Whole Black Pepper –  500gms 3.        Cumin Seeds  - 500gms 4.        Turmeric powder – 50gms 5.        Toor Dal –  250gms 6.        Channa dhal -250gms 7.        Garlic  - 250 gms 8.        Coriander Seeds – 150gms 9.        Asafoetida  100gms 10.    Fenugreek seed -50gms 11.    Red chilli – 50gms 12.    Curry Leaves a handful For making Instant Rasam powder: 1.    

Poornam for    kozhukattai :     Poornam recipe for kozhukattai which my mom use to make and which I follow now.   It is very simple and easy too.  Right from my school days till now I eat this poornam plainly the taste of it will be that good and healthy too. Ingredient: Method: 1.       In a mixer jar 1st powder the Roasted groundnuts and fried gram. Keep it aside 2.       Now powder the sesame seeds and jaggery together. Keep it aside. 3.       Finally, in the mixer jar added both the above powder together and a pinch of cardamom powder and just wipe it twice so that all will blend together well. 4.       Now poornam for  kozhukattai  is ready. As such this poornam can be eaten plain.                Dough for  kozhukattai There are 2 – 3 methods for making this dough. I’m going to share the method that I follow Ingredient: 1.       Rice flour 2.       Water 3.       Salt 4.       Oil Method 1.       In a pan/ mixing bowl take t

Ingredients: 1.        250g cauliflower(cut in to pieces) 2.         1/3 cup maida / plain flour / all-purpose flour 3.        1 tbsp corn flour 4.        1 tbsp rice flour 5.        1 tsp ginger garlic paste 6.        ½   tsp red chilli powder 7.        ¼    tsp Kashmiri red chilli powder 8.        ½   tsp crushed pepper 9.        ½   tsp soya sauce 10.    Salt to taste 11.      Water as required 12.      Oil for deep frying For blanching cauliflower: 1.        In a pan boil the water. 2.        Once the water starts boiling add cauliflower pieces and blanch it for 2-3 minutes . 3.        Then switch off the stove and drain the water and keep the cauliflower aside. For Marination: 1.        In a mixing blow add all the below ingredients. ·          1/3 cup tbsp maida / plain flour / all-purpose flour ·          1 tbsp corn flour ·          1 tbsp rice flour ·          1 tsp ginger garlic paste ·          ½   tsp re