My Kitchen Notes from Mom

Pidi Kozhukattai is a healthy and easy breakfast option. This recipe uses very less oil and uses techniques of steaming. Ingredients Rice Flour - 1 cup Toor dal (ground)- 2 table spoon Coconut 1/2 cup Tempering Ingredients Oil Mustard Urad dal Chana Dal Curry leaves Red chillies Pepper powder Hing powder Salt Steps Pour Oil in the pan and put in the mustard when the oil is hot  When the mustard splutter put in the chana dal and urad dal When the dal turns brown add red chilies and Curry leaves Add in 3 cups of water and 1 teaspoon of pepper and salt Let the water boil and add the rice flourand toor dal flour Mix until rice is half cooked.  Add the coconut. Mix and turn off heat Now make Oval balls out of the mixture Steam the Oval balls for 10 mins Pidi Kozhukattai will be ready Tip: If you want it in Upma consistency, add oil on sides in step 7 and continue to stir until it becomes non sticky

Ingredients Grind after dry roasting the below Pepper Red Chilies Jeera Daniya Urad Dal Chana dal Additional Ingredients Onion Tomatoes Garlic Mushroom Steps In a pan, add oil, add mustard seeds, Add urad dal, Jeera.  Add onion, tomatoes and chopped Garlic Add salt and mushroom Boil it closed for 2 mins Add the masala powder and fry for a minute 

Binzo Biscuits is a humble Maida biscuit. This can be eaten as a light evening snack along with Tea and can be added as one of the elements of a Mixture My mom while making this recently told me that they had named it Binzo Biscuits in the sixties.Hence I am calling these biscuits Binzo 😀 Ingredients Maida or All purpose flour -2 cups Green Chilies Mint Leaves Butter - 80 grams Salt  Oil to deep fry Steps 1 . Take the mint leaves and Green chilies and grind them into a fine paste 2. Add the ground paste, salt, butter to 2 cups of Maida /All purpose flour and knead it into a tight ball adding only little water. The consistency should be tighter than Roti Flour 3. Add a small ball and roll it into around sheet. Cut it into small squares 4. Take the squares and deep fry it into a crispy brown Binzo biscuits

Ingredients Tamarind water Tomato ( 1) Onion (1 small) Daniya (Coriander Seeds) Jeera Garlic Beatle leaves (6 Leaves) Pepper Turmeric Kothamalli (Coriander leaves) Curry leaves(handful) Oil +mustard Salt Perungayam  (Asafetida) Steps for Rasam 1.        Heat oil and let mustard splutter 2.        Grind all the other remaining ingredients and add water and pour into oil 3.        Do not boil it. As soon as it starts slight boiling in the corners of the vessel remove from heat 4.        Serve 😊 Steps for Thogayal: Ingredient: Urad Dal Green chilies Onion Tomatoes Coconut Coriander leaves Beatle leaves Tamarind Curry leaves Add oil in a pan Add Urad Dal and let it turn brown Add green chilies and onion, garlic and Curry leaves. Fry it well Add tomatoes and salt Add coconut   and coriander leaves Add th...

Karthigai pori urundai (Fluffy Rice balls ) generally is made of 2 types of Fluffy rice called  Nelpori  and Aval Pori . Today I give you the recipe for both Pori urundai Ingredients : 1. Nel Pori - 8 Cups 2. Aval Pori- 8 Cups 3. Jaggery -1 Cup 4. Elaichi /Cardamom - 2 Teaspoon Quick Recipe in 3 steps 1. Measure out 8 cups of Nel Pori and keep it in a bowl 2.Boil 1 cup of Jaggery with 3/4 cup of boiling water. Add 1 teaspoon Elaichi. Drop a little blob of Jaggery into the water and try to make a small ball. If you are able to make the ball, then stop the heat 3. Pour Jaggery into the Pori, mix well and make it into small balls of the desired shape Repeat the same steps for Aval Pori Recipe in Detail 1. Measure out of 8 cups of Nel Pori 2. Measure out 1 Cup of Jaggery. The ratio of the Pori to Jaggery is 8:1. If you want it to be sweeter, you can consider a little more jaggery. Do not decrease the ratio as it will have an issue...

Ingredients for Grinder (4:1 Ratio) Rice - 4 cups Urad Dal - 1 Cup Ingredients for Mixie (3:1 Ratio) Rice - 3 Cups Urad Dal - 1 Cup Steps in Grinder 1. Soak Rice and Urad dal separately for 3 hours 2. Start the grinder and then slowly put the Urad dal inside and sprinkle water 3. Add water in few drops 4. Ensure Urad dal is ground very finely 5. Remove the urad dal from the grinder 6. Add Rice after starting the grinder 7. Add some water to ensure Grinder is not stuck 8. Do not ground the rice very finely. This will lead to very soft Idli (sometimes slippery) 9. Mix both the batter well and add two teaspoons of salt 10. Keep it outside (not fridge)overnight for fermentation 11. If you want to save some batter fro dosa which need not ferment, separate and put in fridge

Ingredients  3 small bunches of Spinach 1 table spoon boiled Toor dal Mustard seeds, Jeera and chilli powder Turmeric powder Salt 1 teaspoon oil Optional Coconut  2 teaspoon Steps In a saucepan , add oil and splutter the mustard Then add jeera , urad dal , chilli powder Add fresh spiach and fry it and add little water Add Toor dal and turmeric powder and bring to boil Add salt .This will complete the Dal If need be, grind Cocnut and Jeera and bring to slight boil to add more taste.If you intend to add this paste, skip Jeera in step 1 Notes : Curry leaves are generally not added for Greens