Abiya's Kitchen

Ingredients Red Rice Kozhukattai Red Rice dates koZhukattai Ingredients Red Rice flour- 2 cups Salt -¼ tbsp Sesame oil- 1 tsp Water- 2 cups  Dates -1 cup coconut Shredded -1/2 cup toasted Sesame seeds 3 tbsp Cardamom powder- 1 - ½ tsp  Method Grind the toasted sesame seeds and dates to a dry paste, without adding water. Add in the cardamom powder and shredded coconut, and mix well.  In a separate bowl add the red rice flour, as well as salt and oil, mix well. Now pour in in boiling water, knead a to a smooth dough. Once cooled slightly, suff the dough with the Poornam mix we made earlier and steam the kozhukattai for 10-15 min     வறுக்கப்பட்ட எள் மற்றும் உலர்ந்த பேரிச்சபழம்  அரைக்கவும். ஏலக்காய் தூள் மற்றும் துருவிய தேங்காயில் சேர்த்து நன்கு கலக்கவும். ஒரு தனி கிண்ணத்தில் சிவப்பு அரிசி மாவு, அத்துடன் உப்பு மற்றும் எண்ணெய் சேர்த்து நன்கு கலக்கவும். இப்போது உள்ளே  கொதிக்கும் நீர் ஊற்றவும். ஒரு மென்மையான மாவை பிசையவும். முன்பு தயாரித்த பூர்ணம் கலவையுடன் , 10-15 நிமிடம் கோழுகட்டைகளை வேகவை

  . Unniyappam Matta rice - 1 cup Red rice - 1 cup Vellam - 2 cup Coconut bits - ¼ cup Sesame seeds- 1 tbsp Elaichi powder - 1 tsp Banana- 2  Dry ginger powder- 1 tsp Ghee - ¼ cup Water - 1 cup Salt - 1 pinch Method Wash and soak matta rice and red rice in water for 4-5 hrs. Melt jaggery with 1 cup of water and strain to remove impurities and keep aside.  Fry the coconut pieces in ghee and coconut oil Grind the rice to a batter along with the jaggery and banana Add the ginger, cardamom powder, sesame seeds, the ghee fried coconut bits, salt and mix well Keep this batter in the fridge for fermentation for 5-6 hours. Heat equal amounts of ghee and coconut oil in a unniyappam or panniyaram kadai.  serve this while hot and enjoy the crispy, soft unniyappams. for more recipes, visit-  https://abiyaskitchen.blogspot.com/ உன்னியப்பம் மாட்டா அரிசி - 1 கப் சிவப்பு அரிசி - 1 கப் வெள்ளம் - 2 கப் தேங்காய் பிட்கள் - கப் எள்- 1 டீஸ்பூன் எலச்சி தூள் - 1 தேக்கரண்டி வாழை- 2 உலர்ந்த இஞ்சி தூள்- 1 தேக்கர

Tomato ketchup  Tomato- 1 kg  Onion -½ or Onion powder - 2 tsp Garlic - 2 pods or  garlic powder - 1  tsp Clove - 2 Cinnamon powder - ¼ inch piece or Dry cinnamon powder- 1/4 teaspoon Brown sugar- 1/4 cup Red chili powder- 1/4 tablespoon Pepper powder - 1/4 tablespoon Vinegar- 1 tablespoon Salt - 1 tablespoon Method Wash and cut tomatoes and add it to a pan along with onion, cloves, cinnamon, garlic and cook until the tomatoes are mushy for about 20 to 25 minutes. Let it cool and blend it to a smooth consistency. Filter this mixture and add the filtered purée to a pan. Now add the following: chili powder, pepper powder, salt, vinegar, and brown sugar. Bring the mixture to a thick consistency and store it for future use. To check consistency, add the sauce to a plate and it should not be running when you run your finger through it. for more recipes, visit-  https://abiyaskitchen.blogspot.com/ தக்காளி கெட்ச்அப் தக்காளி- 1 கிலோ வெங்காயம் -½ அல்லது வெங்காய தூள் - 2 தேக்கரண்டி பூண்டு - 2 கா

Drumstick/Murungakkai gravy Ingredients: Drumstick/Murungakkai - 1 cup Small onions - 5-10  Onion - 1 chopped Green chilies - As per taste Tomato - 2 chopped Dhaniya/Coriander Seeds - 2 Tbsp KhusKhus/Poppy seeds - 1 Tbsp Cumin seeds - ½ Tsp Tamarind pulp - 2 Tbsp Chili powder - ½ Tsp Turmeric powder - ¼ Tsp Split urad dal - ½ Tsp Mustard seeds - ¼ Tsp Garlic - 4-6 pods Oil - 1 Tbsp Method: Soak coriander seeds, KhusKhus, and cumin seeds in hot water for 20 minutes. Then, grind to a smooth paste and keep aside. Heat oil in a pan, add mustard seeds and when spluttered add split urad dal, green chilies, and onions. Sautee this well. To that add a drumstick and saute. After sauteing add tomatoes and salt. Mix well and close and cook till the drumstick is soft. Then, add chili powder, turmeric powder, and mix well. Add little hot water and cook. Once the drumstick is cooked add tamarind pulp and mix well. At the end add the ground garlic and curry leaves. Close and cook for a few minutes. F

  Vendaya kozhambu Ingredients Sprouted vendayam (fenugreek) - 4 tbs Chopped onion - 1  Chopped tomato - 1 Green tomato/ tomatillo - 1  Tamarind - gooseberry size Chilli powder - 1 tsp Corriander powder - 1 tsp Kashmiri chili powder - 1 tsp To temper Sesame oil- 1 to 2 tsp  Mustard seeds- ½ tsp Urad dal- ½ tsp Salt - as required Method  Heat oil in a pan and add mustard, let it splutter and add the urad dal and fenugreek seeds . Saute well and add in the onion, tomato and saute well. Now add in all the spices and masalas listed. Cook till the vegetables are soft, then add in the tamarind extract along with water, and cook till the water comes to a kolambu (thick soupy) consistency. வெண்டயா கோழம்பு தேவையான பொருட்கள் முளைத்த வெண்டயம் (வெந்தயம்) - 4 டம்ளர் நறுக்கிய வெங்காயம் - 1 நறுக்கிய தக்காளி - 1 பச்சை தக்காளி / தக்காளி - 1 புளி - நெல்லிக்காய் அளவு மிளகாய் தூள் - 1 தேக்கரண்டி கொத்தமல்லி தூள் - 1 தேக்கரண்டி காஷ்மீர் மிளகாய் தூள் - 1 தேக்கரண்டி நிதானமாக எள் எண்ணெய்- 1 முதல் 2 தேக்கரண்டி

Matta arisi upma Matta rice - 1 cup Masoor dhal - ¼ cup Pepper kernels ¼ tsp Cumin seeds - ½ tsp Oil - 2 tbsp Salt - as retrograde For seasoning Hot water - 2 cups  Mustard seeds - ½ tsp Urad dal - ½ tsp Chana dal - ½ tsp Dry red chillies - 2 to 3 Curry leaves - a bunch  Break down the masoor dhal, and matta rice in a dry mixie jar. Then, add the pepper and cumin seeds to it as well make sure you grind everything well. Now heat a pan, add oil and add all the for seasoning ingredients (mustard seeds, urad dal, Chana dal, dry red chillies, curry leaves)  Once these ingredients have roasted, add in the other dry ingredients and the 2 cups of water, mix well, making sure there are no lumps. Let this cook for 20- 25 minutes. The upma should be nice and soft, serve with chutney or sambar and enjoy! For more recipes, visit my blog @ https://abiyaskitchen.blogspot.com/ மட்டா அரிசி உப்மா மாட்டா அரிசி - 1 கப் மசூர் தால் - ¼ கப் மிளகு கர்னல்கள் ¼ tsp சீரகம் - ¼ tsp எண்ணெய் - 2 tblsp உப்பு - 1-2ts

Murungai keerai soup Murungai keerai soup builds immunity power. It is highly nutritious rich in antioxidants and anti inflammatory. It helps to reduce cold and cough. Ingredients Fresh or dried murungai keerai - 1 cup Small onions - 10-15 Ginger garlic paste - 1 tsp Turmeric powder - ½ tsp Peppercorns - 1tsp Cumin seeds - 1tsp Fennel seeds - ½ tsp Coriander seeds - 1 tsp Ajwain - ¼ tsp Salt - 1 tsp or as required Ghee - 1-2 tsp Water - 2 glasses or as required Method Dry roast the peppr, cumin, ajwain, fennel and coriander seeds. Grind the roasted spices, keep aside. Add ghee to a hot pan and saute the onions, ginger garlic paste over medium heat. Now add the moringa leaves and the crushed spices, along with some turmeric powder Saute and pour in water, letting the soup cook for 20 minutes. Yummy, healthy murungai keerai soup is ready! Note- If fresh moringa leaves are not available, you can wash and dry the le