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Tuesday, June 30, 2009

POTATO MASAL


INGREDIENTS:


Potatoes – 3

Big onion - 1

Green Chillis - 3 or 4

Ginger - a small piece (optional)

Turmeric Powder - a pinch

Hing

Curry Leaves - few

Salt

Mustard seeds - 1/2 tsp.

Urad dhal - 1/2 tsp.

Oil- 2 tsp.


METHOD:


Pressure cook potatoes for two whistles. Peel the skin and cut into big cubes.

Cut onions into lengthy strips. Slit green chillies vertically.


In a kadai, heat oil and add mustard seeds. When they splutter, add urad dhal and fry till golden brown. Now add turmeric powder, hing, onions and curry leaves and fry till transparent. Add the potatoes and salt. Slightly mash the potatoes. Mix well and serve hot with pooris, chappatis and use as a spreading for masal dosa.


While spreading for dosa, place a ladle of masal and spread only on one half of the dosa and fold the other half to cover it and serve.


NOTE: For spreading in the dosa , the masal should be semi-solid.
For chappatis and pooris, the masal should be like a gravy.

Monday, June 29, 2009

MILAGU RASAM

(MOLAGU SATHAMUDHU)
INGREDIENTS:

Tamarind - half the size of a lemon
Pepper - 1/2 tsp.
Dry red chillies - 1
Toor dhal - 1 tsp.
Jeera - 1 tsp.
Hing
Salt
Ghee - 1/2 tsp.
Oil - 1/2 tsp.
Curry leaves - few
Mustard seeds - 1/4 tsp.

METHOD:

In a kadai, heat oil, and fry pepper, chillies, toor dhal till golden brown, and at last add jeera and saute for 5 seconds.. When cool, coarsely grind it to a powder or paste using little water. Keep aside.

In a vessel, pour a cup of water, add tamarind, salt and hing and let it boil for a while till it reduces to half. Now add the coarsely ground powder or paste and bring it to a boil. You can smell a nice aroma. Now pour in 3 cups of water and when frothy, remove from fire. Keep aside. In a pan, heat ghee, add mustard seeds and curry leaves and pour over the rasam.

Saturday, June 27, 2009

VEGETABLE OATS PORRIDGE(KANJI)




INGREDIENTS:

Oats flakes - 1 cup
Water - 2 cups
Salt
Shelled peas - a handful
Carrot finely chopped - a handful
Rasam - 1/2 cup
White pepper powder - 1/2 tsp.

METHOD:

Mix oats , salt and water together in a bowl.

Heat a pan and pour in the mixture and stir continuously for 3 minutes. Now add carrot and peas. Cover the pan with a lid and simmer the stove. Allow it to cook. (It will take approximately 3-4 minutes). Add 1/2 a cup of rasam, mix well, and transfer the porridge to soup cups. Serve hot. Sprinkle pepper powder while serving.

Friday, June 26, 2009

PANEER MASALA



INGREDIENTS:

Paneer - 200 gms.
Tomato - 2
Onion - 2
Dry red chillies - 2
Ginger-garlic paste - 1 tsp.
Garam masala - 1 tsp.
Salt
Oil - 1 tablespoon
Coriander leaves - few
Fresh cream (optional) - a spoon

METHOD:
Cut paneer into medium-sized cubes, wash well and soak in boiling water for two minutes.
Strain and keep aside.

Chop onion and tomatoes to large pieces and fry well in oil alongwith chillies and ginger garlic paste, till oil leaves the sides. When cool, grind in a mixie to a fine paste.

Heat a spoon of oil in a pan, put in the ground paste and cut paneer. Add salt, garam masala and half-a-cup of water and allow it to boil till thick. Garnish with coriander leaves and fresh cream.

Serve hot with chappati, poori or naan.

Monday, June 22, 2009

CARROT KHEER


This is my 100th post. A sweet century.

INGREDIENTS:
Carrot - 4
Badam - 10
Sugar - 1/2 cup
Milk - 1 litre
Cardamom - 4 to 5
Broken cashews - 2 tsp.
Raisins - 10
Raw camphor(pachai karpooram) - a pinch
Ghee - 1 tsp.

METHOD:

Soak badam in hot water for half-an-hour. Take out, and peel it.

Peel the carrots and pressure cook for two whistles. When cool, grind it to a paste alongwith sugar, badam and cardamoms.

Transfer the paste to a vessel, add boiled milk and stir it well.

Roast, raisins and broken cashews in ghee and add it to the payasam. Crush a pinch of pachai karpooram to it finally and mix well. Can serve it hot or chilled.

Sunday, June 21, 2009

PAV BHAJI



INGREDIENTS:

Pav bun - 2 packets
Onion - 2
Potato- 100 gms
Cauliflower-100 gms
Capsicum-1
Carrot-100ms
Peas(shelled)-1 cup
Ginger-garlic paste - 1 tsp.
Pav bhaji masala- 2 tsp.
Butter -1 ladle
Salt
Lime - 1
Coriander leaves - few

METHOD:

For Bhaji:

Clean and chop all the vegetables into small pieces.

Boil all the vegetables (except capsicum) and keep aside.

Heat butter in a pan, add onions and ginger-garlic paste. Saute till transparent. Then add capsicum and fry for a while till the colour changes. Now add all the boiled vegetables, salt and saute for a while. Add little water and mash this well with a potato-masher while hot. Finally, add pav bhaji masala and bring it to a boil. Garnish with coriander leaves.

For Pav:

Slit pav buns into two. Heat a pan, put a spoon of butter in it and quickly toast the pav buns on both sides, so that the butter is coated on all sides.

Cut a lime into four. Chop onions finely and place the cut lime pieces on top.

Serve hot with bhaji and onions.

Saturday, June 20, 2009

THEEYAL / CHEMBU THEEYAL

How to make kerala style chembu theeyal? How to make traditional chembu theeyal?

Chembu theeyal / Theeyal is a traditional Kerala side dish, similar to kuzhambu, served with rice. The coconut is fried to dark brown in this dish. Pearl onions are used, but I have used colocassia(Sembu).

INGREDIENTS:
Tamarind - 1/2 the size of a lemon
Colocassia - 8-10 pieces
Salt - as required
Coconut oil - 2 tablespoons

To fry in oil:
Coriander seeds - 1 teaspoon
Pepper - 1/4 tsp.
Dry red chillies - 2
Methi seeds - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Hing
Coconut scraped - 3 tablespoons

For seasoning:
Mustard seeds- 1/2 tsp.
Curry leaves - few

METHOD:

Boil and peel colocassia and keep aside.

Soak tamarind in water and extract juice from it.

In a heavy-bottomed pan heat a spoon of oil and add the items "To fry in oil"(add coconut finally and fry until brown). Grind to a paste when cool.

In the same pan, heat oil and season with mustard seeds and curry leaves. When mustard splutters, add the boiled sembu and saute for a while. Then add the tamarind extract and let it boil till the raw smell vanishes.Now add the ground paste and bring it to a boil till thick.

Mix with rice. Serve it with gold-rings or papads.

Friday, June 19, 2009

CUCUMBER RAITHA


INGREDIENTS:

Cucumber (small variety) - 2
Thick curd - 2 cups
Salt
Green chillies - 1 or 2
Coriander leaves - few

METHOD:

Slit green chillies, take out the seeds and cut into very fine pieces.

Grate or chop cucumber very finely. Add salt and leave it for 10 minutes. Squeeze out the excess water using your hand.

Now add curd, chillies and coriander leaves and mix well.

Best with any pulao and a pachadi for pandigais also. A bowl of this will equate a meal. Good for obese people and everyone.

ONION RAITHA


INGREDIENTS:

Big onion -1
Thick Curd - 2 cups
Salt
Coriander leaves - few

METHOD:

Chop onions very finely. Add salt and leave it for 10 minutes.

Now add the curd, mix well and garnish with coriander leaves.

Best with veg. biriyani and veg. pulao.

Thursday, June 18, 2009

PORICHA KOOTU - TYPE 2



You can choose any fresh vegetable of your choice.

INGREDIENTS:


Snake gourd - 1/2 kg.

Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Jeera - 1/2 tsp.
Dry red chilly - 2 to 3
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Hing
Salt
Oil - 1 tsp.

METHOD:

Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry chillies, and urad dhal till golden brown. Add jeera and saute for 5 seconds. Grind it in a mixie to a paste alongwith scraped coconut.

Cut snake gourd into small pieces. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, pooris and chappatis.

PORICHA KOOTU - TYPE 1


You can choose any fresh vegetable of your choice. My MIL does kootu in this method.

INGREDIENTS:


Ash gourd (Pooshani) - 1/2 kg
Moong dal - 2 tablespoons
Turmeric powder - 1/4 tsp.
Pepper - 1/4 tsp.
Dry red chilly - 1
Urad dhal (split) - 1 tsp.
Coconut(scraped) - 3 tablespoons
Mustard seeds - 1/4 tsp.
Curry leaves - few
Coriander leaves - few
Hing
Salt
Oil - 1 tsp.

METHOD:

Pressure cook moong dhal with turmeric powder and mash it well. Keep aside.

In a pan, heat oil and fry pepper, chillies, and urad dhal till golden brown. Grind it in a mixie to a paste alongwith scraped coconut.

Cut ash gourd into small cubes. Cook it with a pinch of turmeric powder, required amount of salt and hing. When done, add the mashed dhal and ground paste and bring it to a boil till thick.

Season it with mustard seeds and curry leaves. Garnish with coriander leaves.

Goes well with South Indian meals, rice, pooris and chappatis.

MASALA TEA


INGREDIENTS:

Tea - 4 tsps.
Boiled milk - 2 cups
Water - 1 cup
Ginger - 1/2" piece
Clove - 3
Cardamom - 3
Sugar - 6 tsp.

METHOD:

Crush ginger, cardamom, and clove. Keep aside.

In a vessel, pour water and tea and allow it to boil. Now add sugar, and the crushed items. Finally add milk and bring it to a boil. Strain and drink hot.

Variations: You can add herbs such as tulasi(7-8 leaves) and omavalli(1 leaf) for herbal tea and prepare as above.

Wednesday, June 17, 2009

RAJMA MASALA



INGREDIENTS:

Rajma - 1/4 kg.
Onion - 3
Tomatoes - 3
Ginger - 1" piece
Garlic - 4 pods
Green chillies - 2 to 3
Garam masala - 1 tsp.
Coriander powder - 1 tsp.
Chilli powder - 1/2 tsp.
Salt - as per taste
Oil - 2 tablespoons
Coriander leaves - for garnishing
Fresh cream - 2 tsp. (for topping)

METHOD:

Soak rajma in water overnight. Pressure cook rajma with salt for 8 whistles and simmer for 20 minutes. This way the rajma will be very soft. Slightly mash the rajma and keep it aside.

Grind onions, tomatoes, ginger, garlic and green chillies to a paste.

In a kadai, heat oil, and fry the ground paste till oil leaves the sides. Now add the mashed rajma, coriander powder, chilli powder and bring it to a boil. Finally add garam masala and cook it till it thickens.

Garnish with coriander leaves, top it with fresh cream and serve hot with chappathis or naans.

Monday, June 15, 2009

ROUND-UP OF EVENT "SWEET TIME"

I thought of posting the round up during the last week of June. Today is my wedding day, so I have changed my mind to start the day with "SWEET TIME" and decided to post the round up today itself . Thank you everybody for your contributions. Have a nice day.

Rava Kesari by me


Chocolate cake by me

Broken Wheat Halwa by Chaitra


Sakhaar Bhaat by Sireesha


Mango Custard by Shruthi Dinesh


Kalakhand by Pinky




Mitha Dahi with mangoes by Oriya foodie


Orange flavoured Pecan and Almond Cookies by Ivy


Ragi Halwa by EC


Kaju Katli by Ramya Anand


kaaju-mundhiri appam by nithi


Mango sheera by preeti


Badam kheer/Badam payasam by Preethi


Wheat rava kesari by Shama Nagarajan


Banana Rava paniyaram by Shama Nagarajan


Rasgulla by Pinky


Apple pear crisp by Nithya Praveen

My 1st award

Lovely moments : My first award by Jana

THENGA DOSAI / NEER DOSAI



INGREDIENTS:

Idli Rice - 4 cups
Big Coconut - 1/2
(OR) Small coconut - full ( to be scraped)
Salt
Oil

METHOD:

Soak rice for 3 hours and grind it alongwith scraped coconut and salt to a fine paste. (Do not allow the batter to ferment).

Add water and make a medium-thin paste of batter(the batter should not be very watery or very thick).

Heat a dosa pan, pour the batter from the sides (as of rava-dosa).

Drizzle very little oil to the sides. When done, turn it to the other side. Serve hot.

Goes well with
dosai molaga podi.

Award to me by Sailaja



I am happy to receive this award from Sailaja who is also from my hometown Coimbatore. Thank you Sailaja.

I would like to pass on this award to

Friday, June 12, 2009

MIXED VEGETABLE CURRY

You can call it as multipurpose curry.


INGREDIENTS:

Potato - 100 gms
Beans - 100 gms
Carrot - 100 gms
Shelled peas - 100 gms
Onion - 1
Mustard seeds - 1/4 tsp.
Urad dhal - 1/2 tsp.
Turmeric powder - 1 pinch
Chilli powder - 1/4 tsp.
Oil - 1 tablespoon
Salt

METHOD:

Variety 1:

This is the basic curry.

Heat oil in a kadai, add mustard seeds,turmeric powder, urad dhal . When golden brown add onion, fry till transparent, then add vegetables , salt and chilli powder. Sprinkle water, cover and cook till done. This can be had with south indian meals as a poriyal (karamudhu).


Variety 2:

Prepare as said in "variety 1" and finally add 1/2 spoon of garam masala. Saute well . This can be mixed with cooked rice and can be packed in a lunch box .

Variety 3:

Prepare as said in "variety 1" or "variety 2" , spread in a chappati and roll it (or) can be had as a dry curry for chappatis.

Variety 4 :

Left over curry (nothing will be leftover) can be adjusted as follows:
Saute one onion and one tomato in oil, add 2 spoons of scraped coconut, 1 spoon of pottukadalai, grind it to a paste, add to "variety 2", bring it to a boil, garnish with coriander leaves and serve as a side dish for poories, chappathis etc.

Variety 5 :

Fry a dry red chilli, 1/2 tsp. of urad dhal, 1/2 tsp. of jeera, 2 tsp. of scraped coconut in oil, grind it to a paste, add a ladle of cooked moong dhal, mix with "variety 1", bring it to a boil and serve as a multi-coloured kootu.


Variety 6:

Fry cinnamon, cloves, ginger, garlic, pottukadalai, saunf in oil, add scraped coconut, grind in a mixie to a paste, add it to "variety 2", bring to a boil and serve as kuruma for idiappam, chappathi, poori, sevai etc.

Thursday, June 11, 2009

VEGETABLE UPMA

We also call it as KICHADI.



INGREDIENTS:


Rawa(sooji) - 1 cup
Carrot, shelled peas, beans and
cucumber - 1 cup
Mustard seeds - 1/4 tsp.
Gram dhal- 1/4 tsp.
Urad dhal - 1/2 tsp.
Turmeric powder - a pinch
Green chillies - 3
Curry leaves - few
Coriander leaves - few
Oil - 2 tablespoons
Ghee - 1 tablespoon
Water - 2 cups
Hing
Salt

METHOD:

Cut all the vegetables finely. Slit green chillies into two.
(Onions are optional. I didn't use it).

In a kadai, dry roast rawa till a nice aroma comes. Keep aside.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, gram dhal, and hing. When they turn golden brown, add
turmeric powder, chillies, curry leaves and beans, fry for a minute and then add all other vegetables. Saute again for a minute. Now add water and salt. When it starts boiling gently add rawa and quickly stir so that no lumps are formed. Cover with a lid till cooked. Garnish with coriander leaves and serve hot.

Tuesday, June 9, 2009

SEPPANKIZHANGU ROAST

Colocassia or seppankizhangu roast is the alltime favourite of our family.

INGREDIENTS:

Seppankizhangu(
Colocassia/Arbi) - 1/2 kg.
Salt - as per taste
Oil - 1 ladle
Chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Urad dhal - 1 tsp.

METHOD:

While buying colocassia, choose round ones instead of lengthy ones.

Boil seppankizhangu in water, peel the skin and keep aside.

In a kadai, heat oil, add mustard seeds, urad dhal and turmeric powder. When dhal turns golden brown add the kizhangu, salt and chilli powder. Gently turn it so that all ingredients are coated well. Keep in simmer and fry
till golden brown. The kizhangu will be sticky. So, do not turn it often.

Monday, June 8, 2009

HERBAL SOUP

This is very soothing during winter and also gives relief from cough and cold.

INGREDIENTS:

Jeera(cumin) - 1 tsp.
Coriander seeds - 1/2 tsp.
Pepper - 1/4 tsp.
Ginger - 1/2" piece (crushed)
Basil(or) tulasi- 1/4 cup
Indian Borage (or) Omavalli- 1/4 cup
Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Butter - 1 tsp.
Salt - as per taste

METHOD:

In a pan, heat butter and add pepper and coriander seeds. When pepper splutters, add cumin seeds and saute for a second. Immediately add all other ingredients and saute till they shrink. Cool and grind in a mixie with salt and some water. Strain and re-heat while serving.

MUTTER UPMA

PATTANI UPPUMA

INGREDIENTS:

Rawa(sooji) - 1 cup
Shelled peas - 1/4 cup
Mustard seeds - 1/4 tsp.
Gram dhal- 1/4 tsp.
Urad dhal - 1/2 tsp.
Dry red chillies - 2
Curry leaves - few
Coriander leaves - few
Oil - 2 tablespoons
Ghee - 1 tablespoon
Water - 2 cups
Hing
Salt

METHOD:

In a kadai, dry roast rawa till a nice aroma comes. Keep aside.

In the same kadai, heat oil, ghee and add mustard seeds. When it splutters, put in urad dhal, gram dhal, chillies, curry leaves and hing. When they turn golden brown, add shelled peas and stir fry. Now add water and salt. When it starts boiling gently add rawa and quickly stir so that no lumps are formed. Cover with a lid till cooked. Garnish with coriander leaves and serve hot.

Sunday, June 7, 2009

CHOCOLATE CAKE

INGREDIENTS:

Milk powder - 500 gms
Pure cocoa powder - 50 gms (8 teaspoons)
Sugar - 3 cups
Soft fresh butter - 200 gms.

Water - 1 cup


Things to be kept ready before preparation:


1. Mix milk powder and cocoa powder thoroughly in a separate vessel and sieve.

2. Coat a tray or bowl with butter and keep it ready to put the cake.
3. Make sure that the butter is very soft.
4. Boil the water and keep it ready.


METHOD:

Make sugar syrup ( one string consistency).


SWITCH OFF THE STOVE.


Add soft butter and stir thoroughly. The butter should be mixed and melted in the sugar syrup.

Quickly and gently add the sieved powders to it and stir thoroughly.
If necessary, add little boiled water and pour the gravy into the butter-coated tray. Cut and serve when cool.

ROSE MILK


INGREDIENTS:

Rose syrup - 1/4 glass
Chilled milk - 3/4 glass
Ice cubes - 2

METHOD:

Blend rose syrup and chilled milk in a blender. Pour it in a glass. Put ice cubes and serve chilled.

ONE MINUTE DOSA

INGREDIENTS:

Raw rice - 1 cup
Idli rice - 1 cup
Methi seeds - 2 tablespoons
Whole white urad dhal - 4 tablespoons
Salt

METHOD:

Soak together rice and dhals in water for 3 hours.

Grind it in a grinder and allow it to ferment for 8-10 hours.

While making dosas, take the batter, add some water,mix well, bring it to a thin consistency, spread in a dosa pan and cover with a lid. See your watch and your dosa is ready in a minute. This dosa should not be turned to the other side.

This does'nt need oil. Just smear the pan with a cloth dipped in oil. This is best for people who are obese and for heart patients.

THENGAI THOGAYAL

INGREDIENTS:

Scraped Coconut - 2 cups
Tamarind - lemon sized ball
Salt
Oil
Hing - a pinch
Dry red chillies - 2 to 3
Urad dhal - 1 tablespoon

METHOD:

Soak tamarind in little water. Scrap coconut and keep aside.

In a kadai, heat a spoon of oil and fry chillies, urad dhal and hing till golden brown.

Grind coconut, chillies, tamarind, salt , and hing in a mixie to a coarse paste using little water. Finally, add urad dhal and run the mixie for five seconds. Transfer it to a bowl .

This goes well with rice. When mixing it with rice add a spoon of gingelly oil . Have it with a roasted papad or poricha appalam.

Saturday, June 6, 2009

PASTA SAUCE

BASIC PASTA SAUCE

INGREDIENTS:

Onion - 1 big
Tomato - 2
Garlic - 2 pods
Sugar - 1 tsp.
Butter - 2 tablespoon
Tulasi leaves - few
Indian Borage leaves(Omavalli) - few
Red chilli powder- 1/2 tsp.
Salt

METHOD:

In a heavy bottomed pan, melt 2 tablespoon of butter. Add finely chopped onion, and garlic finely cut. When transparent add tomato puree, salt and sugar. Now add finely chopped tulasi and omavalli leaves and red chilli powder and cook till thick. Basic pasta sauce is ready.

WHITE SAUCE

BASIC WHITE SAUCE

This is a basic sauce for pasta.

Method:

In a heavy bottomed pan, heat 1 tablespoon of butter. When it starts melting, add 2 tablespoons of maida and saute it. Now add 1/2 litre of boiled milk litttle by little and mix well without any lumps. Add 1/4 tsp. of pepper powder and salt and mix well
.

Friday, June 5, 2009

KANDATHIPPILI SATHAMUDHU / KANDATHIPPILI RASAM

KANDATHIPPILI SATTUMUDHU
After a week long travel, I felt very feverish and had body pain. This rasam came to my mind.

INGREDIENTS:

Tamarind - half the size of a lemon
Salt
Pepper - 1/2 tsp.
Cumin seeds - 1 tsp.
Kandathippili - 1 tsp.
Toor dhal - 1/2 tsp.
Dry red chillies - 1
Hing - a pinch
Mustard seeds - 1/4 tsp.
Curry leaves - few
Ghee - 1 tsp.

METHOD:

Fry pepper, cumin seeds, kandathippili, toor dhal and red chillies in a spoon of ghee till golden brown and grind to a powder.

In a vessel, pour a cup of water, add tamarind, salt and hing and allow it to boil till raw smell of the tamarind goes. Now add the ground powder and bring it to a boil. Add 3 more cups of water and bring to a boil till frothy.

In a kadai, heat ghee and temper it with mustard seeds and curry leaves and pour it over the rasam. Kandathippili rasam is ready.
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