The Blog-Health-o-Meter™ reads This blog is doing awesome!.

Crunchy numbers

A Boeing 747-400 passenger jet can hold 416 passengers. This blog was viewed about 2,500 times in 2010. That’s about 6 full 747s.

In 2010, there were 3 new posts, growing the total archive of this blog to 26 posts.

The busiest day of the year was January 20th with 78 views. The most popular post that day was Pulippu kootu.

Where did they come from?

The top referring sites in 2010 were google.co.in, google.com, en.wordpress.com, saranyas.wordpress.com, and passionatetrials.wordpress.com.

Some visitors came searching, mostly for kara kozhukattai, pulippu kootu, cabbage poricha kootu, podi vagaigal, and keerai poricha kootu.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

Pulippu kootu April 2008

Poricha Kootu April 2008
1 comment

kara kozhukattai September 2008

keerai poricha kootu August 2008

Paruppu Thuvayal April 2008
3 comments

Red Chilli                                 : 3

Tamarind                                 : Small ball

Perungayam (Asafodia)

Curry Leaves

Mustard

Procedure

1. Fry Mustard, Red chillies in small pieces, Asafodia, and Curry leaves.

2. Add tamarind to water, salt and the fried items and boil it for 5 minutes

3. Add 1/2 water and let it boil for 2 minutes.

Ingrediants:

Thuvaram Parupu (Toor Dal)         – 3 glasses of cooked purupu water

Uzhutham Parupu(Urud dal)         – 4 spoon

Red Chili                                                 – 3 nos

Pepper                                                    – 2 Spoons

Coconut thruval                                 – 1/4 cup

Perunkayam(Asafodia)

Procedure:

1. Boil the Toor dal well and take the purupu water.

2. Fry Urid dal, red chili , pepper and Perungayam.

3. Grind it to a nice paste the above things with coconut and salt.

4. Put all in the toor dal water (cooked paruppu thanier) and boil it until those get little bit thicker. Mix it well while boiling it as it would get sticky.

5. Add the corriender and curry leaves  and garnish with mustard.

Ingredients:

Melagu (Pepper)                                    -  2/3 spoons(Depending on how hot you want it to be)

Thuvaram parupu  (Toordal)          – 3 spoon

Kadalai Parupu  (Chana dal)            – 2 spoon

Seeragam (Cumin seeds)                   – 1 Spoon

Dhaniya                                                    – 2 spoon

Red chili                                                   – 2 nos

Parugkayam (Asafodia)

Tamirand -  small Ball

Curry leaves

Mustard for seasoning.

Procedure:

1. Fry Toor dal, Chana dal , Red chilli, Dhaniya and Perunkayam with seeragam.

2. Grind it as a fine paste.

3. Add Tamirand to a bowl water.

4. Put the grinded paste on it and add salt.

5. Boil it for 5 minutes.

6. Add some more water. Let it boil for 2 minutes.

7. Garnish with Curry leaves and fried mustard.

Job done.

Dates – 1 cup

Milk – 11/2 cup

ghee – 1/4 cup

coconut – 1/4 cup.

sugar  – 2 cup

Procedure:

1. Soak the dates (with out seeds) into the milk  1/2 hour.

2.Grind those with coconut until its smoothe.

3.Put those into the tawa or pan add sugar stir it until its become thicker.

4.Add ghee stir well when tis become thicker and its not  stick it take that.

5.Apply the small amount of  ghee into the plate and put those in the plate.

6.Cut  it when its light  hot.

Procedure;
1. Put the cooked rice in the plate and leave to get cool.
2.fry the coconut without oil lightly golden colour.
3.fry the mustard channa dal ,urud dal,hings,green chili and red chili with coconut oil untilits become golden colour and add the curry leaves in kadai.
4.Put those contest into the rice and the coconut.
5.Add the salt and mix it well.

Tips;
When you fry the coconut make sure the steam is medium.

Tips:
You can add dhaniya with vendhayam that taste like puliyodharai.You can add the salt with juice or rice.

Ingredients:

1. Curry leaves – 1bunch

2.Urud dal – 1 1/2 karandi

3.Red chili – 6

4.Hings

5.Salt

Procedure;

1.Fry the urud dal,chili ,and curry leaves with oil.

2.Add the hings and salt.

3.Grind it use mixer without water(like idly chili power).

Tips:

Curry leaves is good for hair.If you eat this powder regular you can get thick and healthy hair.

Procedure:
Method for outer:

1.Use the sweet kozhukattai outer method( which i mention in my site)

Method for inner:
1.Soak the urud dal in water 30 minutes .
2.Filter the water and add the green chili,salt,coconut, ginger and grind it but not smoothie use little water.
3.Boil that in cooker and when its get cool make it loose(uthurrakkavum)
3.Fry the mustard in kadai put that into those contest.

Method for kozhukattai:
1.Take the rice flour dough small amount.Shape it like a cup.
2.Put the kara pooranam into the cup and make it like modhakam.
3.Steam in a cooker without weight for 5 minutes (use the idly stand for steam).
4.Leave to get cool.

procedure;
For pulikachal:
1.Soak the tamarind 1/4kg in hot water with salt and leave it 30 minutes after melt the tamarind and filter it.
2.put the oil in kadai and the mustard 2 tsp , red chilli 4 ,channa dal 2 tspand urud dal 2 tsp fry until its
become golden colour.
3.add the hing, curry leaves and pulikaraisal( the tamarind water) into that contest.
4. boil it until its get thicker.
5.Add the puliyodharai podi( which you grind the red chilli, dhaniya, vendhayam,keep the 3or 4 tsp powder you should add that later with rice.)into that and boil it.

Podi for puliyodharai;
1.red chilli -6
2.Dhaniya-3 tsp
3.Vendhayam- 1tsp

1. fry those contest with oil until its become golden colour.
2.Grind it like powder.

Method for puliyodharai;
1.put the cook rice1/2 kg in a plate and allow to get cool.(the cooked rice should varaivaraiyaga irukkanam).
2.Put the oil in kadai add tha mustard,red chilli 2,channa dal 2 tsp and urud dal 2 tsp and fry it.
3.add the curry leaves and hings.
4.put those contest into that in rice.
5.mix the pulikachal and puliyodharai powder2 tsp into that rice.
6. fry the cashew and peanuts and add that in rice.

Tips:
You can store the pulikachal in a bottle and it comes more than 10 days.