Ilai Pirandai Thogayal

Ilai Pirandai - Cissus rotundifolia has several health benefits and can be grown easily in your balcony. Now, let us see this easy Ilai Pirandai Thogayal recipe.

Paste 1: Wash the leaves thoroughly and grind them into a fine paste. Add sesame oil and cook for 10 minutes (180 deg) in an oven or using a frying pan in a gas stove until the raw smell is gone.

Paste 2: Make a paste out of 2 large onions, add sesame oil and cook for 10 minutes (180 deg) in an oven or using a frying pan in a gas stove. 

Paste 3: Make a paste out of 4 tomatoes, some garlic, and 4 red chillies and cook for  10 minutes.

Add the 3 pastes together with salt and sesame oil, and cook for 10 minutes.

Tasty and healthy ilai pirandai Thogayal is ready.

Chocolate Cake Recipe

Ingredients:

Maida - 1 cup
Sugar - 1 cup/ or lesser according to taste
Salt - 1 pinch
1 Egg or 1/2 cup Milkmaid
Vanilla essence - 1 tea spoon
Chocolate syrup - 1 table spoon (or as much as desired)
Oil - 1 table spoon
Baking powder - 1 teaspoon
Baking soda - 1 pinch
Cashewnuts, Almonds - Few cut into pieces for garnishing

Method:
Beat the egg/ milkmaid thoroughly for 2 minutes. Add all the ingredients one by one and finally add maida little by little and keep stirring as you add the ingredients. The final batter should be thick in consistency. Take a cooker and add some crystal salt to the base. Apply oil to the surface of a thick bottomed container and then pour the batter in it. Fill up only half of the container so that the cake has space to raise up. Sprinkle the cashew nuts and almonds on top of the batter. Heat the cooker with the salt for 1 minute in high flame. Simmer the flame, and place the container with the batter, inside the cooker and close it. Do not place the weight. Let it cook for 15 minutes. Open and insert a spoon into the cake. If the spoon comes out clean, the cake is ready. Else let it cook for some more time. Tasty chocolate cake is ready :)

Kadalai Paruppu Adai

Ingredients:

Bengal Gram Dhall - 1 cup

Rice - 1 cup

Water - 1/2 Cup

Red Chillies - 3

Salt to taste

Ginger - 1 spoon chopped

Curry leaves - 5

Mustard - 1 spoon

Cashew - 5 - cut into small pieces

Urad Dhall - 1 spoon

Cooking Oil - as required

Procedure:

Soak Rice and Bengal Gram Dhall for 2 hours. Grind the following ingredients.

Red Chillies + Salt + Ginger + Rice + Bengal Gram Dhall.Do not grind it too much and do not add too much of water. Granules should be seen in the mixture. Heat oil in a pan and then add the following:-

Mustard + Urad Dhall + Cashew + Curry leaves. Wait until the cashew becomes golden brown. Do not make it black. Add these along with oil to the Ground mixture.

Now heat a Non-stick cook ware (Kadai) with 1 spoon of oil. Take the mixture in a ladle and pour it into the Kadai and spread it as much as possible. Pour oil on the sides. Close it with a lid and simmer after 30 seconds. When the mixture is cooked, use a flat ladle to turn it. Cook the other side for 1 minute and then place it in a plate. Tasty Adai is ready. It can be eaten without any side dish like Chutley or Sambhar unlike idli and dosa.

Kaju Katli - Cashew Sweet Recipe

Ingredients:
Cashew Nuts: 1 Cup
Sugar: 1/2 Cup
Ghee : For greasing

Procedure:

Grind the cashew nuts in a mixer until it becomes powdery without granules.Heat water and sugar in a non-stick pan. Wait until the right consistency is reached. Take a spoon of the mixture and pour it in a small bowl of water. The mixture should not dissolve in water, instead it should form a thin thread inside water. This is the right consistency to simmer the flame and then add the powdered cashew nuts.Keep stirring for 3 minutes with low flame. The mixture would reach a consistency that would resemble a chapathi dough. Now place the dough in a clean bowl and keep kneading when it is still warm.Now spread it using a rolling pin in a greased board and then cut it into required shapes. It would look sticky when it is hot. Later it would turn into soft and tasty Kaju Katlis :)

Appala koottu

1. Cook bengal gram dhall and one or two potatoes in a cooker.
2. Mash potatoes and mix it with the cooked dhall.
3. Add turmeric, chilly powder and salt and start cooking the mixture in a kadai.
4. Add some water as it cooks
5. When it comes to boil, add grated coconut 
6. Turn off the flame when the mixture is a bit watery and not too thick.
7. Fry mustard, black gram dhall and curry leaves with oil and add them to the mixture.
8. Fry a few puppets and break them.
9. Add the puppets to the mixture.
10. serve hot with boiled rice:)

Palasarakku kuzhambu

This is one of my favorite recipes. It is spicy and is very good for health especially when we are sick with common cold.

Ingredients

• Mustard
• Onion
• Curry leaves
• Garlic
• Oil
• Chilly powder
• Tamarind juice
• Turmeric powder
• Tomato puree
• salt
• Pepper
• Methi seeds
• Jeera

Step 1. Fry mustard, chopped onion, curry leaves and a few garlics  with oil.
Step 2. Add tamarind juice, chilly powder, turmeric powder, tomato paste and salt to it.
Step 3. Allow it to boil until it becomes thick in consistency and then turn off the flame.
Step 4. In a kadai fry mustard, pepper, jeeragam(jeera), and vendhayam (methi seeds) without oil and grind it.
Step 5. Add this powder to the already prepared kuzhambu.

Tasty palasarakku kuzhambu is ready :)