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Boondi Ke Ladoo (Laddu)

03Oct

About Boondi ke Ladoo (Boondi ke Laddu) Recipe: A very famous Indian dessert, Boondi ke Ladoo are also known as Motichoor ke ladoo and are usually made during festive times like Diwali or at Indian weddings and pujas. Boondi is made of small, round shaped droplets, which are called ‘boond’ and hence the name ‘boondi’. These ladoos are a mix of small boondis and are relished equally by kids and adults. This easy and fuss free recipe of sinfully delicious ladoos can be made at home for your next festival or puja.

Ingredients in Boondi Ke Ladoo: A sweet treat made with gram flour (besan) batter along with with cashews, raisins, saffron and the light flavor of cardamom.

Ingredients Of Boondi Ke Ladoo (Laddu)

  • 500 Gram Gram flour
  • 1 Litre Water or milk
  • 750 Gram Ghee (for frying)
  • 750 Gram Sugar
  • 3 1/2 Cups Water
  • 10-12 drops Orange color
  • 10-12 Saffron flakes, soaked
  • 50 Gram Cashew nuts, chopped
  • 50 Gram Raisins
  • 10 Cardamoms , peeled
  • Boondi strainer or fryer of medium sized holes

How to Make Boondi ke Ladoo (Laddu)

  • 1.Prepare a thin batter with gram flour and water or milk. Heat ghee in a pan.
  • 2.Fill the fryer or strainer with the batter up to the half.
  • 3.Position it over pan and drain boondis in hot ghee by hitting the strainer on side of the pan, lifting up then again hitting. This process should be finished very quickly.
  • 4.Fry them to golden color, drain and remove. Use up all the batter.
  • 5.Prepare sugar syrup of one and a half thread consistency by boiling sugar and water.
  • 6.Add saffron water and color to the syrup. Mix the boondis, syrup, dry fruits and cardamom.
  • 7.After 10 minutes, sprinkle over a little hot water, cover and keep for 1 1/2 hour.
  • 8.Prepare round balls with moist hands.

PAAL PONGAL SRIRAM HOTEL

22Aug

Paal pongal (milk pongal) is usually made on the day of Pongal festival. It is the most basic pongal that is also called as Vellai Pongal as it is completely cooked in milk till mushy.

Newly harvested rice is used to make this pongal in big Vengala Paanai (bronze pot). Paal pongal is always left to boil over from the pot as it is considered auspicious and symbolises prosperity. After worshipping Sun God with the cooked Paal pongal it is then served to cows which is considered to be the holiest animal in Hindu religion and mythology. Though we use farm machinery now-a-days, earlier bullocks were used for farming and is considered as a farmer’s best friend because it is impossible to practice agriculture without them in those days.

In our home the cooked paal pongal is spread into a circle on a plantain leaf which is used to line a bronze plate and 5 indents are made on that spread. Each indent is filled with jaggery, ghee, banana roundels, curd and milk which is considered as pure and auspicious.

 

 

Paal Pongal

                   Paal pongal (milk pongal) or Vellai Pongal made on the day of pongal festival.
Prep Time2 mins
Cook Time25 mins
Total Time27 mins
Course: Breakfast
Cuisine: South Indian
Servings: 3

Ingredients:

  • Raw rice – 1/2 cup
  • Milk – 2-1/2 cups
  • Salt – to taste

Instructions:

If doing in Vengala Paanai:

  • Add milk in vengala paanai first and bring it to a boil. Let it boil over, then add washed rice and cook till it half done.
  • Add salt and cook it is mushy and sticky.
  • Keep mixing in between with a ladle.

If doing in pressure cooker:

  • Wash rice and add it to the cooker, add milk, salt and mix well.
  • Cook for 4 to 5 whistles over low flame.
  • Let the pressure release on its own, open the lid and mash well with a spatula.
  • Serve with pongal kuzhambu or 7 kari kootu.

ven pongal

01Jul
  1. Ven pongal

    ven pongal is an authentic breakfast dish from Tamilnadu and is popular among all the south Indian states.

    Method

    1. Soak the rice and dal in 5 cups of water for minimum of 10 minutes.
    2. Add required salt, grated ginger and asafoetida to this mixture and pressure cook for 5 whistles. (1-2 whistles more than making regular rice)
    3. Heat ghee in a small pan, splatter cumin seeds, black pepper, curry leaves.
    4. Add this to the cooked rice dal mixture after the pressure is released.
    5. Fry the cashews in some ghee and add that too.
    6. Mix everything together even when it is still hot. The rice and dal should be partly mashed up.
    7. Ven pongal is ready to be served
    8. Variations

      • Dry roasting the moong dal or the yellow lentil prior to cooking gives additional flavor to the dish.
      • Diet watchers can replace the white rice with brown rice or any type of millet. You can also increase the proportion of moong dal.
      • You could also add vegetables like carrot, beans, spinach and green peas and make vegetable pongal.
      • Serving Ven Pongal

Lemon Semiya (Vermicelli)

01Jul

Lemon Semiya (Vermicelli)

 

INGREDIENTS

Semiya (Vermicelli) – 2 cups

Lemon – 1

  • Onion – 1 (optional)
  • Carrot (Small size) – 1
  • Beans – 4 to 5
  • Green Chillies – 2
  • Red Chillies – 2
  • Fresh Ginger – a small piece
  • Turmeric Powder – 2 pinches
  • Oil – 2 tablespoons
  • Mustard – ½ teaspoon
  • Bengal Gram Dal – 2 teaspoons
  • Urad Dal -= 2 teaspoons
  • Pea Nut – 2 tablespoons (optional)
  • Asafoetida – 2 pinches
  • Curry Leaves – few
  • Coriander Leaves – few
  • Salt – ½ teaspoon or as per taste

DIRECTIONS

  1. Boil 6 cups of water along with a teaspoon of oil and salt. Add semiya (vermicelli) and cook till it is soft. Remove from stove and drain the excess water. Immediately add cold water and rinse well. Drain all the water completely and put the cooked semiya in a plate.
  2. Chop onion, carrot, beans and chillies into thin long strips.
  3. In a kadai add the oil and when it is hot add mustard seeds. When it pops up add bengal gram dal, urad dal, peanut, asafoetida and fry till the dals turn light brown.
  4. Add chopped onion, chillies, ginger and curry leaves. Fry for few seconds.
  5. Then add chopped carrot and beans. Fry for few more seconds.
  6. Add turmeric powder and salt and mix well. Now add the cooked semiya and mix it gently. When all blends well, switch off the stove.
  7. Add lemon juice and once again mix it gently.
  8. Garnish with coriander leaves and serve.

Kothamalli Sadam Receipe

29Jun

Kothamalli Sadam Receipe

  1. kothamalli sadam receipes Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
  2. kothamalli Add in the ground coriander paste and fry for a couple of minutes.
  3. kothamalli Add in the cooked rice and mix well. Remove from heat and serve.

Kothamalli Sadam Receipe

  1. kothamalli sadam receipes Heat oil in pan and add in the mustard seeds, urad dal and cumin seeds. Add in the curry leaves. Let the seeds splutter.
  2. kothamalli Add in the ground coriander paste and fry for a couple of minutes.
  3. kothamalli Add in the cooked rice and mix well. Remove from heat and serve.

KARA DOSA RECEIPE

28Jun

KARA DOSA RECEIPE

INSTRUCTIONS

  • kara dosai receipes firstly, in a tawa heat 2 tsp oil and saute 3 clove garlic.
  • kara dosai receipeadd 4 shallots and saute until onions shrink slightly.s further add 3 dried red chilli, 1 tomato and saute until tomatoes turn soft and mushy.
  • cool down the mixture completely and transfer to the blender.
  • add small ball sized tamarind and ½ tsp salt.
  • blend to smooth paste without adding water.
  • to prepare dosa, heat dosa tawa and spread a ladleful of batter gently.
  • pour a tsp of oil over dosa.
  • cover and roast on medium flame until the dosa turns golden.
  • further, spread a tsp of prepared kara chutney uniformly.
  • finally, enjoy kara dosa with coconut chutney.

INGREDIENTS

  • 2 tsp oil
  • 3 clove garlic
  • 4 shallotschopped
  • 3 dried red chilli
  • 1 tomatofinely chopped
  • small ball sized tamarind
  • ½ tsp salt

!FOR TEMPERING:

  • 3 tsp oil
  • ½ tsp mustard
  • pinch hing / asafoetida
  • few curry leaves

!FOR DOSA:

  • kara dosai ready

Vegetable Cutlet Recipe

27Jun

Vegetable Cutlet Recipe

Vegetable Cutlet Recipe

Ingredients:
egetable Cutlet Recipes3 medium Potatoes, boiled, peeled and mashed
1/2 cup Green Peas (mutter), (fresh or frozen)
1/3 cup Sweet Corn, (fresh or frozen)
1/2 cup finely chopped Carrot
1/4 cup finely chopped French Beans
1/3 cup chopped Beetroot
1 Green Chilli, chopped
1 teaspoon chopped Ginger
1/4 cup + 1/4 cup Dry Breadcrumbs
2 tablespoons All Purpose Flour (Maida)
1 small Onion, finely chopped
1/2 teaspoon Red Chilli Powder
1 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
1/2 teaspoon Garam Masala Powder
2 tablespoons finely chopped Coriander Leaves
1 teaspoon Lemon Juice
Salt to taste
2 teaspoons Oil + for shallow frying

hotels in tirunelveli

30May

Hotels in Tirunelveli

A paradise in the pilgrimage city of Tirunelveli Sri Ram Hotel is situated at the heart of the city just opposite to the New bus stand and a few kilometers away from the Junction Railway station 40Km From Tuticorin Airport. The hotel has been serving its valued customers since 1977 (Name of Sri Umasankar ) and has a warm ambiance with all modern features offering you a pleasant and memorable stay. The hotel consists of 55 rooms with warm hospitality services at reasonable tariff and customized according to our guest needs. It has proved to be one among the best hotels in Tirunelveli assuring you a great stay.

STANDARD ROOM

START FROM RS. 1,680 PER DAY

Located in the heart of Aspen with a unique blend of contemporary luxury and historic heritage, deluxe accommodations, superb amenities, genuine hospitality and dedicated service for an elevated experience in the Rocky Mountains.

  • Max: 3 Person(s)
  • Size: 35 m2 / 376 ft2
  • View: City
  • Bed Type: King-size,Twin Bed
  • Extra Person: Rs.336

EXECUTIVE ROOM

START FROM RS. 2,464 PER DAY

Located in the heart of Aspen with a unique blend of contemporary luxury and historic heritage, deluxe accommodations, superb amenities, genuine hospitality and dedicated service for an elevated experience in the Rocky Mountains.

  • Max: 3 Person(s)
  • Size: 35 m2 / 376 ft2
  • View: City
  • Bed Type: King-size
  • Extra Person: Rs.336

Hotels in Tirunelveli

A paradise in the pilgrimage city of Tirunelveli Sri Ram Hotel is situated at the heart of the city just opposite to the New bus stand and a few kilometers away from the Junction Railway station 40Km From Tuticorin Airport. The hotel has been serving its valued customers since 1977 (Name of Sri Umasankar ) and has a warm ambiance with all modern features offering you a pleasant and memorable stay. The hotel consists of 55 rooms with warm hospitality services at reasonable tariff and customized according to our guest needs. It has proved to be one among the best hotels in Tirunelveli assuring you a great stay.

DINING

A fine restaurant famous for its best vegetarian dining experience in Sri Uma Sankar Classic Restaurant offers you a  taste of a wide variety of cuisine ranging from the traditional south Indian meals which is a palette of colorful vegetables to North Indian food which includes mouth melting tandoori Rotis and Chinese varieties.With no compromises in our service, our restaurant assures you helthy veg food every time you visit.

ABOUT OUR HOTEL

A paradise in the pilgrimage city of Tirunelveli Sri Ram Hotel is situated at the heart of the city just opposite to the New bus stand and a few kilometers away from the Junction Railway station 40Km From Tuticorin Airport. The hotel has been serving its valued customers since 1977 (Name of Sri Umasankar ) and has a warm ambience with all modern features offering you a pleasant and memorable stay. The hotel consists of 55 rooms with warm hospitality services at reasonable tariff and customized according to our guest needs. It has proved to be one among the best hotels in Tirunelveli assuring you a great stay.

STANDARD ROOM

START FROM RS. 1,680 PER DAY

Located in the heart of Aspen with a unique blend of contemporary luxury and historic heritage, deluxe accommodations, superb amenities, genuine hospitality and dedicated service for an elevated experience in the Rocky Mountains.

  • Max: 3 Person(s)
  • Size: 35 m2 / 376 ft2
  • View: City
  • Bed Type: King-size,Twin Bed
  • Extra Person: Rs.336

EXECUTIVE ROOM

START FROM RS. 2,464 PER DAY

Located in the heart of Aspen with a unique blend of contemporary luxury and historic heritage, deluxe accommodations, superb amenities, genuine hospitality and dedicated service for an elevated experience in the Rocky Mountains.

  • Max: 3 Person(s)
  • Size: 35 m2 / 376 ft2
  • View: City
  • Bed Type: King-size
  • Extra Person: Rs.336

KING SUITE ROOM

START FROM RS. 3,360 PER DAY

Located in the heart of Aspen with a unique blend of contemporary luxury and historic heritage, deluxe accommodations, superb amenities, genuine hospitality and dedicated service for an elevated experience in the Rocky Mountains.

  • Max: 3 Person(s)
  • Size: 35 m2 / 376 ft2
  • View: City
  • Bed Type: King-size
  • Extra Person: Rs.336