Saturday, July 20, 2013

MAIDA DIAMOND BISCUITS

Greetings to all AOC Blog Readers!

It's raining out here. So, I thought of making some hot biscuits to enjoy the season. Maida Diamond Biscuits are so crispy and will surely turn out to be your kids favourite. It is a good start for parents trying to invoke the habit of having homemade food in their Children. Because, kids are more inclined to crispy delights and desserts! It's a sincere request from our side to all the blog readers not to resort to frequent intake of Junk foods. Please remember that all the zeal of having such food stuff today would end up in severe health issues at a later stage. 


Tuesday, June 18, 2013

LAPSI RAVA UPMA / लपसी रवा उप्मा / லப்சி ரவா உப்மா

Lapsi Rava, being more healthier than Bombay Rava or Semolina, is extensively used nowadays. Lapsi Rava Upma is a very Easy Version of Upma. A quick-to-make and light-to-have recipe. I'm sure my readers are going to fall in love with this Upma! I have got an interesting note at the end of this post. Don't miss it!

Saturday, June 8, 2013

THAVALA ADAI (தவல அடை)

Thavala Adai, a South-Indian delicacy, is one of the Best Appetizing and Evening Snack one could have ever tasted.

INGREDIENTS:
Idli Rava - 1 cup
Thur Dal - 1/2 cup
Channa Dal - 1/2 cup

Thursday, June 6, 2013

DRY MANGO PICKLE/ ஆவக்காய் ஊறுகாய்/ आम का अचार)

When I read about the history of Pickling from Wikipedia, it was indeed surprising to note that Pickling began 4000 years ago where Indian Cucumbers were prominently used. Pickles were used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Pickling may also improve the nutritional value of food by introducing B Vitamins by Bacteria. 

Quite Interesting!

Here's the first post on "Pickle Varieties".. and an extremely popular South-Indian Pickle. The most optimum mango used for this pickle is AAVAKKAI/AAVAKAAYA.

Sunday, May 19, 2013

MOLAGAI PODI / SOUTH INDIAN DRY CHUTNEY POWDER

Molagai Podi is prepared by grinding dry spices coursely. A quick-to-make and best condiment for IDLI & DOSA!


INGREDIENTS:
Urad Dal - 1 cup
Channa Dal - 1/4 cup
Long Red Chillis - 6 to 10 (as per your taste buds)
Black Sesame - 1 tsp

D O S A (தோசை)

The two staple dishes of South-India are IDLI and DOSA. Since I have already posted IDLI, now it's time for DOSA. Crispy edges & soft centre with South-Indian side dishes... Wow! What a taste! After relinquishing this luring dish, your taste buds are going to get saturated.

Many Non-South Indians say that they aren't able to achieve the exact taste of Dosas. This difference mostly arises as a result of the batter consistency and composition. I have explained the recipe in detail so that my readers face no difficulty or confusion while trying this dish.

If you have any doubts, send a mail to bloggerartofcooking@gmail.com

I D L I (இட்லி)

Idli is a traditional savory cake consumed generally as breakfast in South-Indian households. The most Preferred Condiments with Idlis are Molagai Podi/Dry Chutney Powder, Coconut Chutney, Coriander Chutney, Mint Chutney, Onion-Tomato Chutney, etc.

The natural taste of Idli is achieved only when the batter ferments naturally. So, please do not add Baking Soda to facilitate instant fermentation.

I have given a detailed procedure with important points in the brackets to avoid perplexion.

Tuesday, May 14, 2013

BREAD UPMA

Here's yet another simple lunch box recipe - BREAD UPMA! Gets ready in minutes & vanishes in minutes as well... Hmmm.."So Tasty!"


Bread Upma

SERVES: 2 


INGREDIENTS:
Brown Bread slices  - 6
Onion (Sliced)- 2 to 3
Kasuri Methi - 1/2 tsp
Mustard - 1/2 tsp

Monday, May 13, 2013

GARLIC (Lasoon) RICE MIX (பூண்டு பொடி)

Garlic rice mix is one of the best rice mixes and a handy recipe for travel too. 4 Ingredients.. 1 step.., And, It's Ready! This can be mixed with Hot Rice+Ghee or can be served (add oil) along with Idli and Dosa.

Garlic Rice Mix


Sunday, May 12, 2013

COCONUT BARFI (தேங்காய் பர்ஃபி)

Coconut barfi is one among the easy-to-make sweets.


Coconut Barfi

INGREDIENTS:

Grated Coconut - 1 cup
Sugar - 1 1/4 cup
Water to extract Coconut milk
Ghee - 1 1/2 tbsp
Elachi powder

SERVES: 10-12 pieces

Wednesday, April 3, 2013

SOYA MILK KHOA/KHOYA (சோயா பால் கோவா)

It's a glad feeling to note that my blog has reached 500+ visitors and to cherish this moment comes a sweet as the next post into this blog. 
Soya milk khoa is generally prepared using sugar. But for a change I tried the same in my version with Jaggery and trust me, it tastes Yummy! Avoiding sugar and substituting Jaggery instead, gives you a different taste. Moreover, jaggery is desirable with respect to health aspects too.

Thursday, March 14, 2013

KAARA ADAI (கார அடை)

Karadian Nombu is a Tamizh festival during which married women fast for the well-being of their husbands. This is observed when the Tamizh month MASI ends and PANGUNI begins. On this auspicious day, married women and girls tie a "HOLY YELLOW THREAD" around their neck.
The two main preparations made on this day are Kaara Adai and Sweet(Vella) Adai. To give a traditional touch these two dishes are offered in Banyan Leaf.
Kaara Adai


MAKES: 12-14 adais

INGREDIENTS:


Rice flour- 1 cup
Water - 1 1/2 cup

KARADIAN SWEET ADAI (வெல்ல அடை)

Karadian Nombu is a Tamizh festival during which married women fast for the well-being of their husbands. This is observed when the Tamizh month MASI ends and PANGUNI begins. On this auspicious day, married women and girls tie a "HOLY YELLOW THREAD" around their neck.
The two main preparations made on this day are Kaara Adai and Sweet(Vella) Adai. To give a traditional touch these two dishes are offered in Banyan Leaf.

Karadian nombu

Sunday, February 24, 2013

SPONGY YAM (Suran/Senaikkizhangu)

SERVES: 3

INGREDIENTS:

Yam - 1/2 kg
Chilli Powder - 2 tsp
Turmeric - 1/2 tsp
Salt - To taste
Tomato Sauce - 2 tsp
Kasuri Methi (Dry fenugreek leaves) - 1 tsp
Oil (Gingely/Coconut/Sunflower)- 4 tbsp
Water

Thursday, February 21, 2013

BADHUSHA

Badusha is a sweet prepared using Maida (All purpose-flour). Badhushas are simply fried balls dipped into sugar syrup. It is similar to Gulab Jamun. But the only difference is that Gulab Jamuns are served with sugar syrup, whereas Badhushas are dipped only once in the sugar syrup. Sounds Good, Right?? Tastes Yummy too...!! Do try and enjoy its taste!!  

MAKES 10-12 BADHUSHAS


INGREDIENTS:


Maida - 2cup
Butter/Vanaspati (Dalda) - 1/2 cup
Sugar - 1 1/2 cup
Water - 1/2 to 3/4 cup

Tuesday, February 19, 2013

KOTHAMALLI (Coriander) THOKKU

Coriander Thokku is had with plain rice or as a side dish to Idli, Dosa, Roti, etc. A step-by-step preparation photo is also attached below. Thokku can perish soon, if stored in an unclean container.


Coriander Thokku


INGREDIENTS:


Coriander Leaves - Medium bunch
Tomato - 3 (if, small sized) / 2 big ones
Tamarind - Equivalent to the size of a small amla
Turmeric powder - 1/2 tsp

Monday, February 18, 2013

SARKKARAI PONGAL (SWEET PONGAL)

Sarkkarai Pongal is a mouth-lingering sweet prepared with the combination of Rice, Moong Dal and Jaggery on the festive eve of Pongal (Harvest Festival of Tamil Nadu). Traditionally, this dish is prepared in Earthern Pots/Brass Vessel. I hope you relish the flavour of this sweet. 

SWEET PONGAL

INGREDIENTS:
Rice - 1cup
Moong Dal - 1/2 cup
Jaggery (grated) - 1 1/2 cup

Friday, February 15, 2013

MEASUREMENT TABLE

1 TEASPOON        (TSP)       = 5 GRAMS  
1 TABLE SPOON (TBSP)      = 15 GRAMS     =  3    TSP
1 CUP                                        =  200 GRAMS =  40 TSP

Thursday, February 14, 2013

SWEET KOZHUKATTAI

Sweet Kozhukattai (South-Indian Rice Pudding) is a famous South Indian recipe prepared on the eve of Ganesh Chaturthi. The base ingredient of this sweet is Rice Flour. This rice flour is not the ready made one available in stores. The process to prepare the same is given in detail, below. This sweet cannot withstand for longer days and hence it is better to consume these kozhukattais on the very same day of preparation itself.

MAKES: 12-15 KOZHUKATTAIS


INGREDIENTS 

FOR THE BASE:
Rice Flour (*) - 1 cup
Water - 1 1/4 cup
Til Oil - 1 Tsp
Salt - 1/4 tsp


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