REMAS CAFE RECIPES : 2011

Monday, November 14, 2011

Puliogare using homemade instant puliogare powder

Hi guys!!!
After two sweets, i am going to give the recipe of puliogare preparation using instant puligare powder.

PULIOGARE USING HOMEMADE INSTANT PULIOGARE POWDER:

INGREDIENTS FOR PULIOGARE POWDER:

1. Puli (Tamarind) – 1 Ball

2. Dhaniya (Coriander seeds) – ½ Cup

3. Sigappu Millagai (Red Chillies) - 6 or 8

4. Vendhayam(Fenugreek seeds) – ½ tsp

5. Karuppu Ellu (Black til) – 1 tsp

Fry all the above ingredients separately (w/o oil).

Put all together in a dry jar and powder.

Store it in a dry container and use it whenever needed.

PULIOGARE RICE PREPARATION:

1. Take a tawa and place it on a stove.

2. Add little gingelly oil and when it becomes add some mustard seeds.

3. When the seeds splutter, add karuveppellai, urad dhal, chana dhal along with 1 or 2 red chillies and cashewnuts ( as per ur requirement)

4. Fry them and keep it aside.

5. Take cooked rice in a bowl.

6. Add gingelly oil along with turmeric powder.

7. Now add required amount of salt, fried items and the instant powder.

8. Stir nicely.

9. Tasty Puliogare is ready to serve.

Tips!Tips!
It's taste can be enhanced by eating it along with vathal or appalam........

Sunday, October 30, 2011

Mysurpa

Hi guys!!!
                This is an awesome sweet which all of us love when we enter "Sri Krishna Sweets" in Pondy Bazaar. I felt it was the toughest one to make as mysurpa's are tiresome while preparing. When i planned to prepare for last year diwali, i sat in the net and went through many recipes and at last i found a recipe. It was very easy to make and tasty also. I am preparing it with ease for the past two years...... K Guys!!! let's see how it's done....

MYSURPA:

                 Ingredients:

                  Besan/Kadalai Maavu - 1 cup
                  Sugar                           - 2 and a half cups
                  Ghee                            - 2 and a half cups

                 Preparation:

                 Step 1: * Sieve the besan completely.
                             * Heat a tawa and dry roast the besan lightly for 2 or 3 mins.
                              * Keep the besan aside.
                Step 2: * Melt the ghee taken and keep it ready for usage after the following step.
                Step 3: * Take a plate and grease it with little ghee.
                             * Keep it aside.
                Step 4: * Place a thick bottomed utensil on the stove.
                             * Add sugar and little water.
                             * Keep the stove in simmer position as too much of heat would spoil the dish.
                             * Stir the sugar and water till all the sugar melts into a liquid.
                Step 5: * After the sugar dissolved completely start adding the besan in small portions.
                            * As soon as you add one portion, stir it in such a way that the sugar and the besan mix well. ( Since we have sieved the besan, it will not form lumps)
                             * After adding the flour completely in small portions, continue stirring till it starts boiling.
                Step 6: * When the mixture starts boiling, start adding melted ghee in small portions.
                            * Each portion of ghee should be added when the mixture becomes slightly difficult to stir.
                            * After adding the last part of the ghee, continue stirring till the whole mixture doesn't stick to the sides of the utensil.
                            * Remove the mixture from the stove.
                 Step 7: * Pour the mixture on the greased plate.
                             * Flatten it with a flat object.
                 Step 8: * When the mixture cools, cut into pieces and serve it.

Tips!!!Tips!!!

If you want you can also place cashewnut above the flattened mixture to get extra effect.
If you want you can also reduce the amount of ghee and sugar to 2 cups each.

Friday, January 21, 2011

Chakkarai Pongal Using Pressure Cooker

Hello Buddy!!!
I am beginning this blog with some basic recipes of Tamil Nadu. Each Tamil Nadu menu would consists of :

Required amount of rice
Sambhar
Rasam
Curd
Kootu
Poriyal
Urughai/Pickle
Sweets etc.....

             Today, I am going to start with a famous Sweet recipe with the name "Chakkarai Pongal". The recipe which i am going to provide is the method we prepare at home and if done properly it would be like Parthasarthy Koil's prasadham.K guys!!! straight to work....

Chakkarai Pongal:

                Ingredients required:

                      1.Raw Rice    - 1 cup (for instance)
                      2.Moong Dhal - 1/3 cup
                      3.Jaggery     - 2 cups (U can add more if u need more sweet)
                      4.Milk        -500ml
                      5.Cashew Nuts - more than 10
                      6.Dry grapes - more than 10
                      7.Water       - sufficient to immerse jaggery to convert it to liquid form
                      8.Ghee        - 100 mg

                Preparation:

                      1. Dry roast raw rice and moong dhal in a tawa.
                      2. In the cooker container, put the mixture and add 500 ml of milk(don't add water)

                      3. Close the lid and cook.

                      4. After the rice is done keep it aside.

                      5. Fry the cashews and dry grapes separately in ghee and keep it aside.

                      5. In a heavy bottomed utensil, add the jaggery liquid and place it on the stove.

                      6. Keep stirring it till bubbles appear.

                      7. As soon as bubbles appear, add the cooked rice and moong dhal mixture and stir it for 5 mins.

                      8. When the mixture becomes slightly thick, add melted ghee little by little.

                      9. Then, add fried cashews and dry grapes and switch off the stove.

                      10. Chuda Chuda Nei Manakkum Chakarai Pongal is ready to serve.

Tips,Tips,...:

             Good Amount of Ghee would enrich the chakarai pongal.

             The semi solid pongal would become thick once cooled. So, don't panic. Jus' switch off and wait for it to thicken.

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