Paneer Kheer

INGREDIENTS:

Grated Paneer - 1 cup
Milk - 3 cups
Condensed milk - 1/2 a can
Sugar - 1/4 to 1/2 cup or ( as per your taste )
Cardamom powder - 1/2 tsp
Ghee - 1 tablespoon
Cashewnut - few
Raisins - few

PROCEDURE:

1. Boil the milk in a heavy bottom vessel. And let it reduce to 3/4 of its original volume.
2. Add the condensed milk to it and stir well (check for sweetness, if less add the sugar as desired and stir it ).
3. Cover and let this boil in a very low heat for 15 mins.
( If you still feel the milk is too watery, allow it to boil for another 10 mins)
4. Now add the grated paneer, cardamom powder and boil the same for 10 more mins in low heat.
5. Finally garnish it with roasted cashews and raisins.
6. Serve it chilled with a dollop of ice cream. ( If u r not diet-conscious )

Kasuri methi Aloo

INGREDIENTS :

Boiled baby potatoes - 20 or Boiled big potatoes - 2
Onion - 1 small ( finely chopped )
Green chilies - 2 (finely chopped )
Kasuri methi - 3 tablespoons
Turmeric powder - a pinch
Chilly powder - 1/2 tsp ( as per your taste )
Oil - 3 tablespoons
Salt to taste

For Seasoning :
Split urad dal - 1/4 tsp
Red chilly - 1
Cumin seeds - 1/2 tsp

PROCEDURE :

1. Heat oil in a pan, season the fry under " For Seasoning".
2. Add finely chopped onions and green chilies and saute for 2 mins.
3. Then add the chopped potatoes and saute for few mins, then to this add the kasuri methi.
4. Stir fry for 5 mins.
5. Kasuri methi aloo is ready to be served with sambhar sadam or chapathi or curd rice.

Banana Sweet Appam

INGREDIENTS:

Ripe Banana - 1 ( nicely mashed)
All purpose flour  - 1 cup
Sugar - 3 Tablespoons ( as per your taste )
Baking soda - a pinch
Badam slices or coconut pieces - few (optional)
Cardamom powder - 1 tsp
Oil for deep frying

PROCEDURE:

1. Take a bowl, add all ingredients and make a thick batter.
2. Add very little water if absolutely required as banana releases moisture eventually and would make the batter too watery.
3. Heat oil in a kadai and drop spoons of batter in hot oil and deep fry.
4. Banana sweet appam is ready.

Quick Bread Cutlet

This is a very simple recipe and this bread cutlet can be made in a jiffy. Less oil and tastes great.
No potatoes required!

INGREDIENTS:

Wholemeal jumbo bread or wheat bread - 7
Onion - 1 small (finely chopped )
Tomato -1 small (finely chopped )
Green Chilies - 2 ( finely chopped )
Ginger -1/2 inch size ( minced )
Mint leaves - few ( finely chopped )
Coriander leaves - few ( finely chopped )
Roasted Peanuts 1 1/2 tablespoons ( i would say this is must )
Lemon Juice - little ( 1 tablespoon)
Rava or Sooji - 2 tablespoons ( For coating )
Salt to taste

Oil as required for cooking the cutlet.

PROCEDURE:

1. If the bread crusts are too thick, remove them and finely chop the bread slices.
2. Spread rava on a plate and keep aside.
2. Take a bowl, add the chopped bread pieces, green chilies, ginger, onion, tomato, mint leaves, coriander leaves, roasted peanuts, lime juice and salt.
3. Mix well so that the juices from tomato and lime softens the bread ( Masher can also be used ) but i used my hands.
4. Let it remain aside for 2 mins.
5. Make a ball out of the bread mixture prepared and lightly press the ball to flatten the same, if any rough edges adjust accordingly.
6. Now coat the bread cutlets prepared on both sides with the rava or sooji and transfer it to a plate.
7. Repeat the same with the remaining bread mixture.
8. Heat oil in a pan, place the coated cutlets and cook on both sides until golden brown.
9. Finally serve hot with ketchup or chaat chutneys.

Apple Rabdi

I am back. Was busy with so many things all these days that i couldn't continue blogging.
Today i am posting something special as its my brother's birthday. Just give a try and let me know. I am sure kids will love this dessert. Though its time consuming but the end result is awesome! YUMMY....my hubby gone crazy after having this....

My fellow blogger had posted this recipe and i just tried it and it was too good that i am sharing this to you all in my blog.


INGREDIENTS:

Milk - 1 litre
Apple - 2
Sugar - 1/2 cup ( adjust according to your taste)
Cardamom powder - 1 tsp ( adjust according to your taste )
Badam - few
Pista - few

PROCEDURE:
1. Soak badam and pista in a hot water for about 5 mins.
2. Then remove the skin and cut them into thin long pieces and keep aside.
3. Take a heavy bottom vessel and boil the milk over the Sim flame and keep stirring in between.
By doing this, milk quantity should be reduce to 1/2 of its original quantity.
4. In the meantime, grate the apples with or without its skin.
5.Take a pan, add the grated apples along with sugar and cook well by continuously stirring the same.
 The sugar should caramelize the apple mixture and should become thick.
6. Transfer this caramelized mixture to the milk which has been reduced to half.
7. Finally add cardamom powder, badam and pista slices and mix well.
8. Apple rabdi is ready to be served either hot or chill.

Amaranth leaves/Thandu keerai Dal

INGREDIENTS:
Amaranth leaves - 1 bunch (washed and chopped)
Moongdal - 1/2 cup
Onion - 1 ( finely chopped )
Tomato - 1 ( finely chopped )
Garlic pods - 2 ( minced )
Ginger - 1/2 inch size ( minced )
Red chilies - 3
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad Dal - 1/4 tsp
Oil - 2 tsp
Salt to taste

To Grind: ( Make fine paste of the below ingredients )
Shredded coconut - 2 tablespoons
Green chillies - 2

Cumin seeds - 1/2 tsp    

PROCEDURE:
1.Wash and pressure cook the moong dal with turmeric powder for 3 whistles.
2.Heat oil in a kadai, season with mustard seeds, urad dal and red chilies.
3.Add the finely chopped onions and fry until they turns translucent.
4.Then add the minced garlic pods, minced ginger and chopped tomatoes and saute for 3 mins.
5.To this,add the chopped amaranth leaves and cook until they shrinks.
6.then add this sauteed mixture to the cooked moongdal, add salt and bring it to a boil( add water if required )
7.Now add the grounded paste of coconut mixture, again add enough water if needed.
8.cook for 5 mins and remove from flame.
9. Serve this dal with hot steaming rice with a dollop of ghee. Also goes well with rotis.

Best combination for this dal can be garlic pickle or spicy potato roast or appalam....in short anything spicy!

Sweet Pongal/Sarkaraipongal

My 25th post....definitely a sweet.Yes,  it is sweet pongal.
Sweet pongal is a very popular recipe and it is definitely prepared on a well known festival called PONGAL.
And i simply love the sarkarai pongal offered in temples...heavenly...i am really missing it as there is no temples here.
And this sweet is specially dedicated to my sweet brother who is crazy about this......

INGREDIENTS:
Raw Rice - 3/4 cup
Moongdal - 1/4 cup
Boiled Milk - 1 cup (optional : add this while mashing the rice and Dal )
Grated Jaggery - 1 to 1/2 cups
Ghee - 2 tablespoons ( minimum quantity )
Cardamom powder - 1/2 tsp nos
Cashew nuts - 10 nos
Dry grapes -12 nos.

Shredded coconut to garnish

PROCEDURE:
1. Roast the cashews and dry grapes and keep aside.
2. Wash both the rice and dal and pressure cook with enough water.
3. Make the syrup of the grated jaggery by adding 1/2 a cup. Also cook in a medium flame.
( If there are any impurities in the jaggery water you can strain to remove the same and put it back to heating in medium flame. )
4. Keep stirring continuously till it forms a thick syrup.
( you can check for consistency if the syrup forms a thread when dropped in a bowl of water).
5.Add the mashed rice and dal to the thick syrup ( add ghee while mashing the rice and dal ) and cook on low flame for 3 to 5 mins and keep stirring to blend the pongal.
6. Add cardamon powder and stir well.
7.Finally garnish with roasted cashews, dry grapes and shredded coconut.
More jaggery and ghee can be added to suit your taste.

Sago/Javvarisi Bonda

Its usually we prepare payasam or puddings with javvarisi.
Never thought it would make a good evening snacks.
If you have this soaked javvarisi ready in hand then it takes just few minutes to prepare this simple and crispy bonda.

INGREDIENTS:
Javvarisi or Sago - 1 cup
Idly batter - 1 cup
Rice flour - 2 tablespoons
Cumin seeds crushed - 1/2 tsp
Peppercorns crushed - 1 tsp
Curry leaves - 6 ( finely chopped )
Oil for deep frying
Salt to taste

PROCEDURE:

1. Soak Javvarisi for 2 hours.
2. Drain the excess of water from the soaked javvarisi and keep aside.
3. In a bowl, put this soaked javvarisi along with idly batter, rice flour, crushed peppercorns,
 crushed cumin seeds,chopped curry leaves, salt and mix well.

4.Take a deep frying pan, pour enough oil, once the oil is hot, using a spoon drop gently the prepared mixture.
5.And fry the bondas on both sides until they turns golden brown.
6. Finally serve with coconut chutney or sauce or can be eaten just like that....yummy!

Coconut Milk/Thengai Paal Sadam

This is very comfort food for kids and very simple to cook. Its colourful, sweet and nutritious food.
Definitely kids will love this.

INGREDIENTS :

Basmathi rice - 1 cup
Coconut Milk - 1 cup
Carrot - 1 sliced diagonally
Frozen green Peas - 1/2 cup
Cloves - 2 nos
Bay leaf - 1
Green chillies -  2(slitted )
Cashewnuts -  10
Butter - 2 tsp
Salt to taste

PROCEDURE :

1. Soak the rice for 10 - 15 mins.
2. I used coconut milk powder so to make one cup of milk, add 3 tablespoons of coconut milk powder.
3. Heat butter in a pressure cooker, season with cloves and bayleaf ( jeera can also b added but i skipped as my son doesn't like it).
3. Then add the green chilies, carrot and peas and saute for a min.
4. Add the soaked rice, coconut milk and salt. Along with this add half a cup of water and stir once.
5. Close the lid and cook for 10-15 mins ( low - medium flame )
* Do not pressure cook.
6. Once ready, garnish with chopped coriander and fried cashews.
7. Serve with pickle or raitha or chips.

Peanut or Verkadalai Chutney

My hubby's favourite. And it makes a decent substitute to coconut chutney. Also known as an Andhra delight.
About Peanuts :
Peanuts are a good source of niacin, folate, fiber, magnesium, vitamin E, manganese and phosphorus. They also are naturally free of trans-fats and sodium, and contain about 25% protein (a higher proportion than in any true nut).
While peanuts are considered high in fat, they primarily contain “good” fats also known as unsaturated fats. [WP].

INGREDIENTS:

Raw Peanuts -  4 table spoons or a handful
Small onion - 1 ( finely chopped )
Shredded coconut - 2 tsp
Ginger - 1/2 inch size ( chopped )
Garlic pod - 1 (chopped )
Tamarind - gooseberry sized ( not to be soaked in water )
Red chilies - 4
Green chilies - 2 (slitted )
Curry leaves - 5
Mustard seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Oil - 2 tsp
Salt to taste.

PROCEDURE:

1.Heat oil in a kadai and roast the peanuts, chillies and onions.
2.Remove from flame and add the other ingredients and stir once.
3.Then transfer all the roasted stuff to a plate.
4. Once cooled,  grind it to make a smooth paste.
5. Season the prepared paste with mustard seeds and urad Dal.
6. Serve with hot idlis or dosas.

New member to my kitchen

Yup...its the kitchen press. My sister got this for me from her native.
It is so elegant, easy and convenient to use.
Also comes with 15 different types of jalies. This costs just Rs215. Anyone who is fed up with the other types of murukku maker, should definitely try using this. It really works!

Spicy Kuzhambu

This is again a simple recipe with minimum ingredients u need. And if u r looking for eating something spicy for ur main course then u can go for this.

INGREDIENTS :

Brinjals or Eggplants - 4 Medium sized
Onion - 1 Medium sized
Green Chillies - 2
Garlic Pods - 3
Tamarind -  Lemon Size
Turmeric Powder - 1/4 Tsp
Red Chilly Powder - 2 Tsp
Hing - a pinch
Oil - 3 Tsp
Mustard Seeds - 1 Tsp
Curry Leaves - a few leaves
Salt to taste


PROCEDURE:

1.Chop brinjals into small pieces, length-wise ( 2 inches).
2.Chop Onion into length-wise pieces.
3.Finely chop garlic and slit the green chilies.
4.Soak tamarind in water for 15 mins and extract the juice.
5. Heat oil in a kadai and fry the chopped brinjals for 5 mins.
6. Transfer the fried brinjals in a paper towel if u feel it is too oily or to remove excess oil.
7. In the same kadai, heat oil and season with mustard seeds and allow it to splutter and a pinch of hing.
8. Then add the chopped Onions , curry leaves ,green Chillies and Garlic pods and fry until golden brown.
9. Once done, add turmeric powder, red chilly powder ,tamarind extract and salt.
10. To this add one cup of water and allow it boil until the raw smell disappears.
11. Finally add the fried brinjals and cook in sim flame for not more than 5 mins.
12. Spicy Kuzhambu is ready and serve it with hot rice( dollop of ghee...must mention ) and appalam.

Thakkali kurma

Actually this kurma has to be prepared by grinding coconut pieces with fennel seeds and cashews ( optional ). Also u need to season with garam masala stuff but i used garam masala powder instead of that.
Just tried doing with coconut milk powder and it came out so well.....A Change.

INGREDIENTS :

Onions - 2 small ( Chop it lengthwise )
Tomato - 1 Big ( Chop it lengthwise )
Green chilies - 2 ( Slitted )
Ginger Garlic Paste - 1 tsp
Turmeric powder - a pinch
Coriander Powder - 1 tsp
Red Chili Powder - 1/2 tsp
Garam masala - 1/2 tsp
Oil - 1 tablespoon
Fennel seeds - 1/2 tsp
Coconut milk powder - 2 tablespoons
Salt to taste
Coriander Leaves to garnish

PROCEDURE:

1. Heat oil in a kadai, season with fennel seeds and add chopped onions and fry till translucent.
2. Add Ginger Garlic Paste and fry till raw smell goes.
3. Then add  the chopped tomatoes and fry till they are mushy.
4. Add Turmeric powder , Red chili powder , Coriander Powder and Salt and fry for 2 mins.
5. Add one cup of water and let this cook for 5 mins.
6. Then mix 2 tablespoons of coconut milk powder in one cup of water and pour this to the above and bring to a boil.
7. Once ready, garnish with Coriander Leaves.
8. Serve it hot with idiyappam, dosa,chapati or rice.

Manathakkali Vathal Kuzhambu

Actually this is one version of preparing this kuzhambu which is easy and simple.

INGREDIENTS :

Manathakkali Vathal - 1 tbspn
Tamarind – lemon size
Garlic pods – 10
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Sambar powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Sesame oil - 2 tbspn
Salt to taste
Curry leaves – 10 to 12

PROCEDURE:

1. Soak the tamarind ball in one cup of hot water for 15 mins.
2. Squeeze out the juice and make it for 2cups of tamarind extract and keep aside.
3. Heat the oil in a kadai, add mustard and when it splutters add the fenugreek seeds ( Keep the flame to very low while adding fenugreek seeds )
4.Saute it until the fenugreek seeds become light golden brown.
5. Add garlic pods and manathakkali vathal to the above and saute for a min.
6. Add curry leaves and fry.
7. Add turmeric powder, sambar powder and salt to taste. Fry for a min.
8. Now add tamarind juice and Stir well.
9. On a medium flame, allow it to boil until oil floats on top and the kuzhambu becomes thick.

Instead of adding the vathal along with garlic u can separately fry them in ghee and add the fried vathal to the
kuzhambu in the end.

Finally serve with hot rice and of course add a dollop of ghee to that. How can i miss that...yeah papad or chips or appalam....excellent combo!

Chettinad Egg Gravy

This weekend i wanted to try some Chettinad dish so end up cooking this gravy.....n u know Chettinad delicacies are simply superb....loved this gravy...spicy one.

INGREDIENTS:

Boiled eggs - 4
Big onion - 1 ( finely chopped )
Green chilly - 1 ( slitted )
Tomato - 1 ( finely chopped )
Ginger-1 inch size ( finely chopped )
Garlic - 10 pods ( finely chopped )
Chili powder  - 1 tsp
Coriander powder - 1 tablespoon
Garam masala powder-1 tsp
Curry leaves - 10
Oil - 1 tablespoon
Salt to taste
Coriander leaves to garnish

Gravy Masala: ( Grind the below ingredients to make a paste )
Shredded Coconut -  3 tablespoon
Fennel seeds-1 tsp
Cumin seeds-1 tsp
Poppy seeds -1 tsp

PROCEDURE:

1. Boil the eggs, remove the outer shell and slit into half and keep it aside.
2. Heat oil in a kadai, season with fennel seeds, then add chopped onions, green chilly and curry leaves and saute for few mins.
3.Now add the finely chopped ginger garlic to the same and saute for 3 mins.
4. Once this is done, add the finely chopped tomato pieces and fry until it get cooked.
5. Now add all the powder stuffs ( Chili, coriander and garam masala ), salt and saute well.
6. Then add 2 cups of water to the above and let it boil for 10 mins until the gravy gets thicken.
7. Finally add the gravy masala paste along with a cup of water. Bring it to a boil for 5 mins.
8. Without this the gravy is not complete...yeah boiled eggs....add them to the thick gravy and cook for 3 to 5 mins.
9. Garnish with coriander leaves and serve with rice, chapatis or frozen paratha....hmmm....yummy...

Soya Chunks Curry

Also known as soya meat or textured vegetable protein.It is quick to cook, with a protein content equal to that of the meat it is replacing, and contains no fat.
The recipe which i have given below would be little spicy, if u want u can reduce the quantity of spices.

INGREDIENTS :

Soya chunks - 2 cups
Onion - 1
Ginger - garlic paste - 1 tsp
Tomato - 1
Green Chilly - 1
Fennel seeds - 1/2 tsp
Turmeric powder - a pinch
Red chilly powder - 1 tsp
Coriander powder - 1 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Oil
Coriander leaves to garnish

PROCEDURE:

1. Soak the soya chunks in hot water for 30 mins.
2. Using a colander, drain the water and also u can use ur hand to squeeze the excess water.
3. Chop the soya chunks into 2 or 4 pieces.
4. Heat oil in a kadai, season with fennel seeds and then add the chopped onions and green chilies.
    Saute for few mins.
5. Add the ginger-garlic paste, saute for 2 mins and the add the chopped tomato and fry for few mins.
6. Then add the turmeric, red chilly, coriander powder and stir along with adding salt.
7. Add one cup of water and let it boil for few mins.
8. When the curry turns thick, add the garam masala and chopped soya chunks and stir it for few mins.
9. If required, add 1/4 cup of water and cover and cook for 5 - 10 mins.
10. Finally garnish with coriander leaves and serve it hot with chapatis or frozen paratha.

Yellow Pumpkin Sabzi

This is again one of my mom's delicacy. I really like having this sabzi for chapati....goes well. Just try it.

INGREDIENTS:

Yellow Pumpkin - 300 grams
Boiled Potato - 1 small (optional )
Onion - 1 (chopped )
Green chilies - 2 (slitted )
Turmeric powder - a pinch
Fenugreek seeds - 1/2 tsp
Oil - 1/2 tbspn
Salt to taste

PROCEDURE:

1. Remove the seeds and peel off the skin of pumpkin.
2. Wash and cut into big pieces
3. Heat oil in a kadai, season with fenugreek seeds ( keep the flame to very low while doing this ).
4. Then add the chopped onions and green chilies and saute for 2 mins.
5. Add the turmeric powder, pumpkin pieces and salt and cook for 5 mins.
6. Once cooked add the potato pieces and saute for 2 mins.
7. Pumpkin sabzi is ready to be served with chapatis.

Kara Sev

These days my son is very fond of eating snacks. And he liked the karasev which was from India.
So i thought of preparing karasev unfortunately i didn't have the karasev slotted spoon but used the muruku maker to do so. It came out well that while preparing itself both the heroes were busy munching it.

INGREDIENTS:

Besan - 2 cups
Rice Flour - 1/2 cup
Ghee - 2 tbsp
Chilly powder or Pepper powder -  1 1/2 tsp
Hing - 1/2 tsp
Salt to taste
Oil for frying

Karasev Masala:

Poppy seeds - 1 tsp
Fennel seeds - 1/2 tsp
Cloves - 2 to 3
Cardamoms - 2
Cinnamon - 1/2 inch stick.

PROCEDURE:

1. Grind all the ingredients mentioned under the karasev masala section. Make it a fine paste.
2. Take a big bowl and pour in all the ingredients  including the karasev masala paste. Add just enough water to make a stiff dough. Cover and keep aside. ( If the dough is not covered then it gets dried )

3. Heat oil in a kadai. Take a handful of batter and holding a slotted spoon over the hot oil, quickly rub the batter. The batter will fall into the hot oil in 1 inch pieces. When the oil is 3/4 full of sev, stir fry till they turn golden brown in colour.
                                             OR
Place a lump of dough in Muruku Maker. Pipe out directly to the hot oil, stir fry till they turn golden brown in colour.
4. Remove from the oil, transfer it to a kitchen towel so that the extra oil gets absorbed.              
5. Once you are done with all batter , let the sevs prepared cool down and finally store it in an airtight container.

Mushroom Pepper Fry

I had browsed and gathered few facts about Mushrooms. Please read on...

Mushrooms contain about 80 to 90 percent water, and are very low in calories . They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. Hence, they are an ideal food for persons following a weight management program or a diet for hypertensives.

Also mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke. One serving of mushrooms also provides about 20 to 40 percent of the daily value of copper, a mineral that has cardioprotective properties.

Mushrooms are a rich source of riboflavin, niacin, and selenium. Selenium is an antioxidant that works with vitamin E to protect cells from the damaging effects of free radicals

The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner.

Here is the recipe:

INGREDIENTS :

White Button Mushrooms - 15 to 20
Green chilies - 2 ( (chopped)
Onion - 1 (finely chopped )
Pepper powder - 1 tsp
Oil - 1 tablespoon
Salt to taste

PROCEDURE:

1. Finely chop the onion and the mushrooms.
2. Heat oil in a kadai and add the chopped onion and green chilies and saute for 2 mins.
3. Then add the chopped mushrooms to it and cook on a low flame for 3 - 5 mins.
4. Once it turns dry, put in the pepper powder and salt. And keep stirring for a min and remove from flame.
    Garnish with a little lemon juice ( optional ) and serve.
    This really goes well with frozen paratha, chapati n rice.

Matta Rice Flakes Upma

INGREDIENTS :

Matta Rice Flakes - 2 cups
Onions - 2
Boiled Potato - 1
Eggs - 2 ( optional )
Ginger garlic paste - 2 tsps
Green chilly - 2
Turmeric powder - a pinch
Chilly powder - 1 tsp
Fennel seeds - 1 tsp
Coriander leaves for garnishing

PROCEDURE:

1. Wash and soak the matta rice flakes in water for few mins.The level of the water should
be just above the rice flakes.
2. Then, use a strainer ( Colander ) and drain the excess water and transfer the rice flakes to a big bowl.
3. Now add a pinch of turmeric powder, chilly powder and salt and mix to it and keep it aside.
4. Heat the oil in a kadai and add fennel seeds and saute for few seconds.
5. Then add the chopped onions, green chillies and ginger garlic paste and fry for few mins until the colour    
    changes.

6. Beat the egg and pour it directly to the kadai and keep frying until u make Burji of the same.
   To this add the chopped boiled potato and saute for few mins.
7. Then add the rice flakes mixture ( step 3. ) and sprinkle some water and cook covered for few mins until the raw smell of rice flakes goes off.
8. Finally garnish with coriander leaves and squeeze half lemon juice to it. And this hot.
Kids will love this.
 

Rasam

Mom - I believe is the best cook. This is one of my mom's delicacy. And i love to have this anytime...my fav always. Recently i m addicted having oats with Rasam...yeah...sounds different right!! Just give a try..

INGREDIENTS:

Tamarind - a small ball ( 1 inch size )
Tomato - 1
Peppercorns - 1 tsp
Cumin seeds - 1 tsp
Garlic pods - 2
Red chilies - 3
Curry leaves - 15
Coriander leaves - 1 tablespoon
Turmeric powder - a pinch
Hing - a pinch

PROCEDURE:

1. Soak the tamarind in a cup of hot/cold water for 10 mins.
2. To remove the skin of tomato, boil it for 5 mins.
3. Remove from heat and let it cool. Then remove the skin and puree the same .
4. Now extract the tamarind water and mix it with the tomato puree. Add 3 cups of water, a pinch of turmeric powder and salt to the mixed content and bring this to a boil. And remove from heat and keep this covered.
5. Take a mixer grinder and the grind below stuff without adding water :
   Peppercorns ,cumin seeds,Garlic pods, Red chilies, curry leaves and coriander leaves.
6. Finally season the boiled ( tamarind and tomato ) water with mustard seeds and the dry grounded rasam masala.
   Serve with hot rice and a dollop of ghee along with appalam....yummy..


.

Vengayam chutney

INGREDIENTS:

Onions - 2
Tomato - 1
Salt - To taste
Tamarind - a peanut size
Red chillies -  3 - 4
Urad Dal - 1 tbsp
Oil - 1 tsp

For Seasoning:

Mustard seeds - 1 tsp
Curry leaves - 5
Oil - 1 tsp

PROCEDURE:

1.Peel the skin of the onions and chop into big pieces.
2.Wash and chop the tomato into small pieces.
3. Heat the oil in the and fry the red chillies and urad dal. When the urad dal changes its color to light brown
  add the chopped onions and tomatoes, saute for 5 mins.
4. Remove from heat and allow it to cool.
5. Grind the fried stuff  in a mixer grinder along with salt and tamarind and transfer it to a bowl.
6. Finally, season the chutney with mustard seeds and curry leaves.
   Serve with Idly or Dosa

Yard Long Beans Aloo Sabzi

INGREDIENTS:

Yard long beans - 500 grams
Potato - 1
Onions - 1
Tomato - 1
Turmeric powder - a big pinch
Sambar powder - 2 tsp ( u can increase if u want it spicy )
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Salt to taste

PROCEDURE

1. Peel the skin of potato and chop into cubes.
2. Wash and cut the yard long beans ( 1 inch length size ).
3. Remove the skin of onions and finely chop the same also wash and finely chop the tomato.
4. In a kadai, season the fry with mustard seeds and add the finely chopped onions and fry for 2 mins.
5. Then add the beans pieces and saute for 2 mins.
6. Season the above with the turmeric powder, sambar powder and salt to taste, saute for 2 mins.
7. Before adding 1/2 cup of water, add the finely chopped tomato and cook it covered for 10 mins.
8. Once ready, serve with chapatis.

Brinjal/Eggplant Rice

INGREDIENTS

Rice - 2 cups
Peppercorns - 1 tsp
Coriander seeds - 1 1/2 tablespoons
Channa Dal - 1 1/2 tsp
Urad Dal - 1 tsp
Red chilies - 5 - 6 ( reduce it if u want )
Coconut - 1 tbsp
Eggplant - 4 ( chopped into small pieces )
Onion - 1 (chopped )
Garlic - 6 pods ( crushed )
Turmeric powder - big pinch
Coriander leaves - few ( optional )
Oil - 1 tsp
Pinch of hing
Salt to taste

For Seasoning:

Mustard seeds - 1/4 tsp
Cardamom - 1
Cloves - 2
Cinnamon - 1 inch stick
Curry leaves - 8 ( optional )

PROCEDURE

1. Pressure cook the rice with 4 cups of water.
2. Heat 1 tsp of oil in kadai and roast the following:
Channa Dal, urad dal,Red chilies,coriander seeds and peppercorns.
3. Remove from heat and let it cool.
4. Heat 1 tablespoons of oil in a kadai and season the item under "For seasoning " then add the crushed garlic and onions and saute for 2 mins.
5. Then add the chopped brinjals, turmeric powder and salt.
6. Cook covered until brinjals turns soft.
7. In the meantime, grind the roasted masala along with shredded coconut into smooth paste by adding little water to it.
8. Mix the grounded masala paste to the cooked eggplant and saute for 2 mins.
9. Finally stir in the brinjal masala to the cooked rice and garnish with coriander leaves.
Serve hot with cucumber raita.

Mutton Chukka

INGREDIENTS

Boneless Mutton pieces -300 - 400 gms
Pearl onions-20
Tomato-1
Ginger garlic paste-1 tsp
Coriander powder-3 tsps
Chili powder -3 tsps
Turmeric powder-1/2 tsp
Garlic -5 pods (finely chopped )
Salt to taste
Coriander leaves for garnishing ( few )
Oil - 2 tsps + 2 tablespoons

For Seasoning :
Cinnamon - 2 small sticks
Clove - 2
Bay leaf - 1
Curry leaves - 10
Fennel seeds -1 teaspoon

White Masala :

Grated coconut -2 tablespoons
Poppy seeds ( Kas kas  ) - 1 tsp
Fennel seeds-1 tsp

Grind the white masala and keep it aside.

PROCEDURE

1. Wash the boneless mutton pieces with turmeric powder and keep it aside.
2. In a small cooker, heat 2 tsps of oil, add 5 pearl onions chopped and 2 garlic pods chopped and saute    for 2 mins.
3. Then add the cleaned boneless mutton pieces to step 2. Along with this add 3 tsps of coriander powder ,1 tsp of chili powder and 1 tsp of salt and mix the entire stuff well and saute for a min.
4 .Pour 1 cup of water to the above mixture. ( if the mutton is fresh 1 cup of water will do otherwise u need to increase the quantity ). Then close the lid and do not pressure cook, before it whistles remove the cooker from stove. ( the mutton which i used was so fresh and soft that i did this way )
5. Heat 2 tablespoons of oil in a nonstick kadai and season the items one by one in the " For seasoning " section.
 and add the ginger garlic paste, remaining chopped onions and tomatoes and fry for few mins.
6. Once they are fully fried , add the grinded white masala paste and saute well.
7. Open the cooker, pour the gravy ( separate the mutton pieces ) to the above sauteed stuff  along with remaining quantity of chili powder and salt and keep stirring until the gravy thickens.
8. Now add the separated mutton pieces to the above and keep stirring until the dish becomes dry.
 It will take only 5 to 10 minutes.
9. Finally garnish with fresh coriander leaves.

Mutton Paya

It was weekend here...was feeling little bit lazy to get up from my bed and found my two heroes missing .
My little hero was so brisk today that he came all the way screaming from kitchen followed by the big to show that they were busy in the kitchen preparing tea.Finally had a good start as my hubby dear offered me with a bedtea.I must mention that my husband prepares excellent tea...he is too gud in that.

Next thought on food. So its all about mutton this weekend. So for the breakfast we had idiyappam and mutton paya and for lunch it was curd rice and mutton chukka.

INGREDIENTS

Mutton pieces with bones - 250 - 300 grams
Onion - 1 Big Finely Chopped 
Tomato - 1 Big Finely Chopped - 1
Ginger Garlic Paste - 1 and 1/2 tsp
Green Chillies - 1 Chopped
Red Chilli Powder - 1 1/2 tsp
Coriander Powder - 2 tsp
Coconut milk - 1/2 cup
Coriander - 1/4 bunch finely chopped
Salt to taste

For Seasoning :

Bay Leaves - 1
Cinamon Stick - 1/2 inch
Cloves - 2
Cardamom - 2
Curry Leaves - 10

PROCEDURE
1.Wash the mutton pieces by adding little turmeric powder in the running tap water.
2.Pressure cook mutton along with little salt , 1/2 tsp of Red Chilli Powder and some water.Cook until 8 whistles. If the mutton is fresh, then 5 whistles will do.
3. In a kadai or sauce pan, heat 2 tbsps of oil and add the ingredients under " for seasoning " and saute for a min.
4.Then add the ginger garlic paste and saute for 2 mins.Once this is done add the Curry leaves , Onions, tomato pieces and green chillies one by one and saute the same.
5.Add the remaining quantity of Red chilli powder , Coriander Powder and fry 2 -3 mins.Now add the pressure cooked mutton prepared ( Step 2 )and to this add water if required and salt to taste.
6.Let this boil for 10 mins.
7.Finally add the Coconut milk and bring this to a boil ( 2 mins ).
Mutton paya is ready and can be garnished with finely chopped coriander leaves.
Excellent combination for idiyappam and parotta.

Easy Sambar

This is a very simple dish and my mom prepares this very often. Excellent combination for Idlis or dosa's.
Trust me..u will tend to grab more idlis if u have this sambar as combo....mom i missing ur preparation of this sambar....anyway jus waiting to have this when i go for my vacation next year.

INGREDIENTS

Moong Dal - 1/2 cup
Onion - 1 (chopped )
Tomato - 1 (chopped )
Green chili - 1
Sambar powder - 1/2 - 1 tsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Curry leaves - 8
Coriander leaves - few ( optional )
Oil - 2 tsp
Pinch of hing
Salt to taste

PROCEDURE

1. Pressure cook the dal, onion, tomato and green chili for 3 whistles.
2. Open the pressure cooker, then add turmeric powder, sambar powder, pinch of hing
and salt and let it boil for 5 to 10 mins.
3. Then take a small pan, heat oil and add mustard seeds, when they start spluttering add the curry leaves
and saute for few seconds.
4. Add the seasoned stuff to sambar with coriander leaves and serve with spongy idlies.

Quick Kuli Paniyarams

INGREDIENTS

Left over Idli batter -3 cups
Pearl Onions - 8
Green Chillies - 4
Curry and Corinder Leaves as required
Carrot - 1 small grated
Mustard seeds - 1 tsp
Channa dal - 1 tbsp
Urad dal - 1 tsp
Turmeric powder - a pinch
Salt to taste.

PROCEDURE

1. Finely chop onion,green chllies,curry leaves and corriander leaves.
2. Heat oil in a kadai,  add dals and fry till it becomes golden brown in color n then
add mustard seeds and saute it.
5. Then add the chillies and onions and fry till onions are light brown.
6. Add curry leaves, corriander leaves and grated carrot, saute for 3 mins.
7. Add this sautéed mixture to the idli batter and mix well.
8. Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon

of batter prepared  in each hole.
9. Cook them by flipping both sides.
10. Serve with any chutneys

Vendakkai Morkulambu

INGREDIENTS

Lady Fingers  10-15
Coconut (shredded) - 1/2 cup
Curd - 1/2 cup
Green chilies - 5
Ginger  - 4 flakes
Cumin Seeds - 1 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Oil for frying

PROCEDURE

1.Wash lady’s finger and chop into pieces.
2.Heat the oil in a pan over medium flame and fry vendakkai pieces separately.
3.Add salt to the fried lady’s finger and keep it aside.
4.In a mixer grinder, put shredded coconut, green chilies, cumin seeds and ginger and make a smooth paste.
5.Heat some oil in a kadai and season the fry with mustard seeds.
6.When the seeds start spluttering, add the curry leaves  and the paste and pour a cup of water to the same.
7..Add turmeric powder and salt to the above and stir it well.
7.Boil it for 15 minutes and then turn off the flame. Allow it to cool.
8. Finally add the curd to the above-made recipe and mix it well.

9. Vendakkai morkulanbu is ready to serve with hot rice and pickle or appalam

Mixed Vegetable Masala

INGREDIENTS

Potato - 1
Frozen peas - 1/2 cup
Carrot - 1
Cauliflower - 10 - 15 florets
Onions - 1
Coriander leaves finely chopped - 1 tbsp
Fennel seeds - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Garam masala powder - 1/2 tsp
Oil - 2 tbsp
Salt to taste

PROCEDURE

1. Peel the skin of potato n carrot n chop into bigger pieces.
2. Boil the chopped potatoes, carrot and cauliflower florets in a vessel for 10 mins. Little salt and turmeric can be added to this.
3. In a kadai, season the fry with fennel seeds and add the finely chopped onions and fry till golden brown.
4. Now add the ginger garlic paste and saute for 2 mins.
5. Season the above with the turmeric powder, chilli powder, coriander powder and garam masala and keeping frying for 2 mins.

6. Now add the frozen peas n fry it for 2 mins once this is done finally add the boiled vegetables.
If required sprinkle some water n keep it closed for 5 mins.
7. When it is ready garnish with corriander leaves.

Serve hot with Roti or with Rasam rice.

Semiya Kesari

This is my first post on this blog so thought of starting with my all time favourite sweet and i owed this sweet to my husband for his good words which he had uttered last week. But i was suppose to treat him with halwa and i did the same. Yes i served him semiya halwa which i had prepared for him in a different way. But i swear below is the recipe for making semiya KESARI...

INGREDIENTS

Vermicelli or semiya - 1 cup

Sugar - 1 Cup

Ghee - 3 Tbsps

Cardamons powder - 1 tsp

Cashewnuts - 10 to 15

Raisins - 10

Water - 2 cups

Pinch of orange color

6-7 saffron flakes(optional)

Pinch of salt (optional )

PROCEDURE

1. Heat 2 tbsps of ghee in a frying pan and fry cashewnuts and raisins.

2. Keep the roasted cashews and raisins aside.

3.You can use the same frying pan along with the remaining ghee to fry the vermicelli until light golden color and keep them aside.

4. Boil 2 cups of water in a kadai for 10 mins and add the roasted vermicelli and let it cook for another 10 mins ( in between u can add a pinch of food colour, salt n saffron flakes )

5. Now add sugar and stir well for another 10 mins.

6. If required, keep on pouring ghee in small quantities until the mixture becomes solid

7. Once done, remove from heat and add the fried nuts, raisins and crushed cardamons.

8. Serve hot or cold.