Coconut Boli

Ingredients:

Grated Coconut – 1 cup
Jaggery – 2 cups
Cardamom – 1/2 tsp
Maida – 1 cup
Turmeric – a pinch
Salt – a pinch
Water – little
Oil – as required

Method:

1. Add little salt, turmeric to maida and add sufficient oil, water and prepare soft dough. keep this prepared 1 hour before.
2. Mix coconut and jaggery and fry them in ghee to thicken.
3.Prepare medium sized balls with the grounded mixture after it cools down. Stuffing is ready.
6. Take a clean plastic sheet and grease it with oil.
7. Make small balls with the maida dough and keep each one in the leaf and flatten it a bit and keep the stuffing.
8. Properly close the maida and flatten again using hand. (just like thin poories but little small in size)
9. Cook them in a tawa adding ghee and oil. Cook until they are cooked on both sides.(like chappathi)

Coconut boli is ready.

Thai Iced Coffee

A very smooth recipe for an iced chai coffee.The spiciness of chai isn't only for tea,you know.It's a simple blend that won't take you forever to put together.Spice up your coffee today.


Ingredients:


2 tsp cardomom,ground

4 tbs sugar

4 tbs heavy cream

1 tsp almond extract



Preparation:


Use your favorite brewing method to make 4 cups of coffee,mixing the ground cardamom in with the grounds first.Add sugar and almond to the hot coffee, and mix until dissolved.Let cool.Half-fill 4 glasses with crushed ice,then fill up with coffee.Add a spoonful of cream to each, just before serving.

Iced Cafe au Lait

A simple iced coffee recipe,heavy on the milk.A quick iced coffee recipe is very handy in the summer.No reason to go without your coffee just because the heat is up.


Ingredients:


2 1/4 cups coffee,cold

2 cups milk

2 cups crushed ice



Preparation:


Blend all ingredients until frothy.

Serve over ice.

Sauda Over Ice

You can't go wrong sticking with the basics.It's just espresso over ice,with enough sweetened milk to mellow it out.


Ingredients(serves one):

2 shots espresso
2 tbs condensed milk,sweetened
Ice cubes


Preparation:

Add espresso and condensed milk to cocktail shaker,with enough ice to fill it up.Shake the espresso mixture vigorously to make it frothy and serve immediately.

Ginger Lemonade

Fresh ginger gives traditional lemonade a new flavour.Be careful though, the ginger is a very potent ingredient.Ginger lemonade goes well with a summer lunch of Asian cusinie.


Ingredients:

4 cups lemon juice
4 quarts water
3 cups sugar
14 slices of fresh ginger


Preparation:


Put water,sugar and ginger root together in a saucepan and heat until boiling.Remove from heat and stir in 4 cups of lemon juice(fresh or bottled).Let it sit and cool for about 20 minutes or so,then remove the ginger root pieces.Chill your ginger lemonade before serving.


Sliced ginger will make strong lemonade,but if you really like the ginger taste,you could chop into smaller pieces for more flavour.Just make sure to strain your lemonade well before serving.

Classic Lemonade

Lemons,sugar and water.The most simple lemonade recipe, and yet so refreshing.Your drinks don't have to be complicated to be refreshing.Make up a jug today, and relax on the patio.


Ingredients:

6 lemons
6 cups cold water
1 cup sugar


Preparation:

Juice your lemons,and you should get about 1 cup of fresh lemon juice.You can use bottled if you must, but the flavor won't be as crisp.In a large pitcher, mix lemon juice,water and sugar.Stir lemonade well and serve over ice,with a lemon slice or two to garnish.

Vanilla Cake

(cake image without icing)


Cake ingredients:

2/3 cup all purpose flour
or
(2/3 cup corn starch,2/3 cup potato starch)if available

1/2 teaspoon baking soda
1 teaspoon guar gum
2 teaspoons baking powder
Pinch of salt
1 tablespoon anise extract
1 egg
3/4 cup milk
2/3 cup sugar
3 tablespoons oil



Icing ingredients:

1/2 stick of butter
3 cups of powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


Directions:

1. Use a mixer to beat butter, powdered sugar, milk, and vanilla extract to make the icing. Cool icing in the refrigerator.

2. Preheat oven to 350 degrees. Spray a baking pan with shortening

3. Sift together sugar, all purpose flour or (corn starch and potato starch)
in mixing bowl. Add in the following ingredients in listed order and mix with a flat, flexible blade : baking soda, guar gum, baking powder, salt, anise extract, egg, milk, sugar and oil.

4. Once the ingredients have been mixed and softened, scrape the mixture into a round baking pan and bake for 25 minutes, until the cake is golden and a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a serving plate.

5. Spread icing evenly over cake.



Note:

Replace all purpose flour with corn starch & potato starch to give Gluten-Free Vanilla Cake


About Gaur gam:



Guar Gum is a white to yellowish white powder and is nearly odorless.

The most common used of Guar gum is its use as thickening agent or thickener. The thickening agent provides body, increase stability, and improve suspending action.

Thickening agents are most often as food additives. Thickeners are frequently based on polysaccharides (starches or vegetable gums) or proteins.

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This blog does contain content which might present a conflict of interest. This content will always be identified.

Basanthi Sweet

Ingredients:

Cashew Nuts - 25 gm
Almonds - 50 gm
Pistachio Nuts -40 gm
Pistachio Nuts(sliced)- 10 gm
Milk - 1 litre
Sugar - 1/2 kg
Yellow Food Color - 1 drop
Cardamom powder - 1/2 tsp
Saffron - a pinch


Instructions:

Soak Cashew nuts,almonds,pista nuts in water for 4 hours.
Boil milk in a pan over medium heat.
Grind cashew,almond,pista paste.Add the paste to milk.
Stir the milk constantly and cook for 15 minutes.
Add sugar then add food colour.
Add saffron and cardomom powder.
Remove from heat.
Mix with sliced pistachio nuts.
Allow it to cool.Serve it.

Kuzhalappam

Delicious kerala snack kuzhalappam

Ingredients:

Sifted rice flour - 1 kg
Sugar - 1/2 kg
Coconut - 1
Small onion (shallots) - 1 cup
Garlic - 1/4 cup
Cumin - 1 tsp
Cardamom - 5
Sesame seeds -1/4 cup
Salt to taste
Refined coconut oil to fry - 1 kg


Instructions:

Extract coconut milk
Roast rice flour well.
Grind onions, cumin ,garlic together. Add salt.
Mix flour with the above paste.Add sesame seeds and cumin seeds.
When still hot ,add coconut milk mixture to form a finely stiff dough
Mix and knead well. Roll into small balls and paste two ends together, looking like a long cylinder.
Fry in hot oil till crisp.
Wrap in paper towels.
Cool and put into airtight tins.

Mint-Coriander Chutney

Ingredients:

Coriander - 2 cups
Mint - 1 cup
Red chillies - 6
Chopped onion - 1
Peeled and grated ginger - 1/2"
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt to taste
Sunflower oil - 1 tsp
Mustard - 1 tsp
Cumin seeds - 1 tsp


Instructions:

In a pan heat the oil & add red chillies,onion, ginger,coarsely chop coriander, mint and fry for a minute.Add little salt,sugar.Finally add lime juice.Add enough water grind it to make a coarse paste.

Transfer to a nonmetallic container. Heat oil in a saucepan. Add mustard seeds and let them splutter. Add cumin seeds and stir until fragrant. Remove from heat and add to chutney. Mix well before serving. It may be refrigerated and used within 24 hours.

Tamarind Chutney

Ingredients:

Water - 2 cups
Tamarind paste-1/2 cup
Sugar - 2 tablespoons


Instructions:

In a saucepan combine the water, tamarind paste (without seeds) and sugar.
Bring to boil over moderate heat.
Reduce the heat to moderately low and simmer until the liquid has reduced by half, about 20 minutes.
Strain the tamarind juice & serve it.

Note:
This chutney can be refrigerated for up to 4 days.

Papdi Chaat

Ingredients:

All-purpose flour - 250 gms
Ghee or oil - 4 tbsp
Ajwan seeds(tymol seeds) - 1/4 tsp.
Chopped boiled tiny pieces potatoes - 5
Boiled,mashed chickpeas - 1 cup
sprinkle with salt to taste)
Chopped onions - 2
Chopped tomatoes - 2
Fine sev (gram flour vermicilli) - 2cups
Red chilli powder - 2 tsps
Salt - 3 tsps
Cumin seeds powder - 2 tbsps
Chopped coriander leaves - 1 cup
Beaten Fresh yoghurt - 2 cups
Tamarind Chutney - 1 cup
Mint-Corainder Chutney - 2 tbsp.
Vegetable or Sunflower oil to deep fry

Instructions:

For Papdi:

Mix all-purpose flour, ajwain seeds, ghee and salt. Add enough water and knead into soft dough. Cover and leave for 30 minutes. Divide the dough into small portions.

Roll out each portion of the dough with the help of some dry flour, roll into large thin rounds. Prick all over with fork. Cut out small rounds from it with a cutter. Fry them in hot oil until golden brown and crispy. Drain on paper towel.

Store in an airtight container when cool.


To serve:

First set up all ingredients - Papdis, toppings and chutneys within easy reach. Dip 5-6 Papdis (per person) in yoghurt and remove. Arrange on a plate.
Put a little potato, chickpeas, onion and tomato on each Papdi. When all are done in this way, drizzle a teaspoonful each of Tamarind and Mint-Corainder Chutney on each Papdi.
Sprinkle a handful of sev all over the Papdis in the plate. Now sprinkle red chilli powder, cumin powder and salt and garnish with chopped coriander leaves. Serve as soon as possible or the Papdis will get soggy.

Chicken 65 Recipe

Ingredients:


2 pounds skinless boneless chicken breast (cubed)
2 egg whites
2 tbsp. red chilli powder
1/2 teaspoon black pepper powder
2 tablespoons corn flour
2 tablespoons refined wheat flour or all purpose flour
Salt to taste
1 cup buttermilk
1 onion (3/4 chopped large; 1/4 ringlets)
1 green pepper (chopped large)
5 green chillies (cut in strips)
1 tbsp. ginger/garlic paste
3/4 cup chopped fresh corriander leaves
1/4 teaspoon (bright orange food coloring)
2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
Oil for deep frying



Instructions:


Cut chicken breast into bite sized pieces. Add chilli powder, black pepper and salt to taste. Set aside for 30 minutes.

At the end of half an hour, in a deep bowl, mix all the following thoroughly:
the above chicken pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.

Heat oil in a pan(enough to deep fry marinated chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.

In frying pan, add 2 tbsp oil, when it is hot, saute ginger/garlic paste, chopped onions, green peppers, green chillies and and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste.

After two or three minutes raise the heat to medium and cook until the butter milk
mixture comes to a boil.Now add the chicken pieces and stir.

Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.

Remove the skillet from heat and add lemon juice,corriander leaves. Stir well. Serve with white rice,naan or parathas.

Pal Paniyaram

Pal Paniyaram is one of the famous South Indian Dishes.


Ingredients:


Urad Dal - 1 cup

Raw Rice - 1 cup

Coconut - 1

Sugar - As per ur need

Cardamom - 4

Oil to fry

Salt a pinch




Instructions:


Soak urad dal and rice for about 1/2 an hour.

Grind to make paste.Add little salt.

Extract coconut milk ,add cardamom and sugar.

Take the paste with round spoon,to make small round balls.

Heat oil, put balls slowly in low flame.Don't heat too much.

Add them to the coconut milk.Soak it for 10 minutes.

Mix well and serve.

Moong Dhal Laddu

Maavu urundai is a type of laddu. Made out of Pasi paruppu(Moong Dhal) or roast gram powder with sugar and ghee.This is very easy to make and good for health.


Ingredients:

1/2 kg Moong dhal powder
or
roast gram(Buna channa) powder

1/2 kg powdered sugar

1/4 kg Ghee (increase or decrease accordingly)

1/4 tsp Elachi powder (optional)

Roasted cashew nuts - 100 gms



Instructions:

Roast moong dhal in a pan with out oil. until they turns golden brown.keep aside n let them cool.Grind moong dhal in to fine powder and sieve it.
(or)
Take roastgram(buna channa)powder (no need to roast seperately).

Grind sugar into powder.

In a bowl add powdered sugar,add elachi powder and moong dhal powder (or)roasted gram powder.

Heat 1/4 kg of ghee.Add ghee to the moong dhal powder and sugar powder little by little and mix everything well.

Make them as balls immediately otherwise it will be hard and it is very difficult to make balls. If it is difficult u can touch ghee or oil in ur hand n try making balls.

Make soft balls out of it and store it in air tight container.You can use it for one month.

Maavu urundai is ready to taste.

Mutton Cutlet or Fish Cutlet Recipe

Ingredients:

Small Mutton pieces
or King Fish - 100 gm
Big Onion - 2
Green chillies - 6
Turmeric powder - 1/4 teaspn
White yolk taken from 2 eggs
Salt- 1 teaspn
Oil - 3 tbspn
Small amount of Garam Masala powder(Elaichi,cloves, cinnamon sticks)
Bread crumb as reqd.(or) Roasted gram(Buna channa)powder - 100 gm


Instuctions:

Heat oil in a pan.Add garam masala powder,onion,green chillies.

Add mutton or fish,spray with small amt. of water then add turmeric powder,salt. Allow it boil for few minutes. Don't boil too much.Allow it to cool.Then grind in mixie without water.

Take the meat mixture of required quantity to make into shape of cutlet - either round or triangular, about 1/4 in thick and make eight cutlets. Dip into the white of the egg and then into the bread crumb (or) in a roasted gram powder and press with both hands on all side one by one.

Heat oil for deep frying. Ensure that the oil is very hot and deep fry the cutlets one at a time.

Serve hot garnished with sliced onions.

Note:

Replace mutton with vegetables like carrot,potato,green peas for vegetable cutlet.

Fruit Salad

Ingredients:

FOR THE SAUCE

2 tablespoons Fresh lime juice
2 tablespoons Sugar

FOR THE SALAD:

1 cup Pineapple cut into 1" chunks
1 Mango cut into 1" chunks
1 Papaya cut into 1" chunks
1 Kiwifruit cut into 1/2" chunks
1/2 cup strawberries cut into 1/2"chunks
1 cup brown grapes


Instructions:

To make the sauce:

Combine the lime juice and sugar in small bowl and stir until the sugar is dissolved.

To complete the salad:

Combine all the fruit in a medium bowl. Add the sauce. Refrigerate in a covered container for at least 2 or up to 8 hours. Serve.

Mushroom Rice

Serves: 4
Cooking time (approx.): 1 hour
Style: North Indian Vegetarian (Kashmiri)

Ingredients:

2 cup(s) long grain rice (called Basmati rice in India) washed
4 cups water
2 cup(s) dried mushrooms (kanegach) soaked in water for some time
1 teaspoon(s) cumin seeds
4 medium onions chopped
4 cloves
2 green chilli(es) chopped
2 bay leaves
1"stick cinnamon
½ teaspoon(s) turmeric powder
1 tablespoon(s) ginger grated
2 tablespoon(s) butter or ghee (clarified butter)
salt to taste
a few strands of saffron soaked in a few drops of warm water to garnish


Method:

Soak the washed rice in the water for about 30 minutes. Soak the dried mushrooms also separately in some water for the same amount of time as the rice. Drain the mushrooms and pat dry.

Heat butter / ghee (clarified butter) in a large heavy bottomed vessel and fry the mushrooms on medium heat till they slightly change color. Drain and keep aside. In the same hot pan add the cumin seeds and let them splutter.

Now add the cloves, cinnamon and bay leaves. Fry briefly. Add the chopped green chilli(es), turmeric powder, grated ginger and chopped onions. Saute on medium / low heat for about 4 minutes or till the onions are light brown in color.

Add the rice along with the water in which it was soaked, fried mushrooms and salt. Mix well. Bring to boil on high heat. Keep on low flame for 20 minutes or till the rice is cooked.
Garnish with saffron.

Suggestion: Great way to use left-over rice.

Serve hot immediately with: Bottle Gourd Yakhni (Al Yakhin) or any other curries / dals of your choice.

Red Kidney Beans Curry

Serves: 4
Cooking time (approx.): 30 minutes
Style: North Indian Vegetarian (Punjabi)

Ingredients:

2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
salt to taste
finely chopped coriander leaves for garnishing


Instructions:

Drain the soaked red kidney beans and wash them well. Place them in a pressure cooker (for speedy cooking). Add the water and some salt. Close the cooker and cook on high level. After one whistle, cook on low level for about 10 minutes or till the beans are soft.

Heat the oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the bay leaves (optional), asafoetida and chopped ginger-garlic. Fry briefly. Add the chopped onions and fry till they are golden brown. Add all the spice powders except hot spice mix. Add the chopped tomatoes. Fry till the oil separates. Add the cooked red kidney beans along with its stock, sprinkle salt, mix well and cook on medium level for about 15 minutes.

Add the hot spice mix. Cover and cook on medium level for about 5 minutes.
Garnish with finely chopped coriander leaves.

TIPS:

If the absence of a pressure cooker, the beans can be cooked in a normal pot. However this would take at least double the time.

Serve hot with: Cumin Rice (Jeera Chawal), white rice or Roti.

Quick Bread Pizza

Serves: 4
Cooking time (approx.): 2 minutes for each set of bread slices
Style: Italian Vegetarian

Ingredients:

2 green bell pepper(s) deseeded and finely chopped
1 onion(s) finely chopped
2 green chilli(es) finely chopped (optional)
8 slices of bread
8 tablespoons tomato sauce
8 tablespoons grated cheese
salt to taste
butter to grease the pan

Instruction:

In a bowl, mix the finely chopped bell peppers, onions, green chillies and salt. Divide into 8 equal portions. Place each portion on a bread slice. Top with tomato sauce and sprinkle grated cheese on top.
Heat a griddle or a nonstick pan and grease with some butter. Arrange a few bread slices on the pan. Cover and cook on medium heat for about 2 minute(s) or till the underside has become golden brown and the cheese has melted. Repeat the procedure with the rest of the bread slices.


TIPS:

As a variation, any left over vegetable can be used.
Serve hot with: tomato ketchup

Eggplant and Potato Curry

Serves: 4
Cooking time (approx.): 11 minutes
Style: Indian Vegetarian (Gujarati)


Ingredients:

2 tablespoons oil
2 medium tomatoes sliced
1 teaspoon(s) each of red chilli, turmeric, coriander and cumin powders
1 teaspoon(s) hot spice mix (garam masala) powder (optional)
2 medium potatoes peeled and sliced
2 medium eggplants (brinjals or aubergines) sliced
4 tablespoons water
sugar and salt to taste
finely chopped coriander leaves to garnish


Instructions:

Heat oil in a pan for about 1 minute.
Add the tomatoes, spices and sugar to taste.
Add potatoes and eggplants.Cook for 2 minutes.
Sprinkle the water and salt. Mix well about 5 minutes (stirring mid-way) or till the vegetables are cooked.
Serve garnished with finely chopped coriander leaves.


TIPS:

Egglants which are light in weight are preferable.
Serve hot with: Sprouted Field Beans Pulav (Vaal ni Dal nu Pulav), white rice, or Indian bread (Roti).

Savory Gramflour Cakes(Microwave Recipe)

Serves: 4
Cooking time (approx.): 6 minutes
Style: Gujarati

Ingredients:

2 cup(s) Bengalgram flour (besan)
1 cup(s) yoghurt beaten till smooth
1 cup(s) warm water
salt to taste
1 teaspoon(s) green chilly paste
1 teaspoon(s) ginger paste
½ teaspoon(s) turmeric powder
1 teaspoon(s) oil
1 teaspoon(s) soda bi-carbonate
1 tablespoon(s) lemon juice
2 tablespoons oil for seasoning
1 teaspoon(s) each of mustard and sesame seeds
grated coconut and finely chopped coriander leaves to garnish


Instructions:

Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.

Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix.

Pour the batter immediately into the Pour into a greased microwave proof container or dish (thali) ( do not fill it to the brim as it will rise) and cover with a plastic wrap. Prick a tiny hole in the plastic wrap for the steam to escape.
Microwave on high (100%) power for about 2 minute(s) or till done (allow to stand for a minute before checking doneness) and a toothpick comes out clean when inserted into it.

Once it has cooled, cut into squares and place in a serving dish.
Pour the oil for the seasoning in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Add the sesame seeds and stir till they are light brown and aromatic. Pour this over the steamed dhoklas.

TIP:

Bengalgram flour is also known as chickpea flour

Green chillies can be increased or decreased as per taste.

It is very important that all preparations be done
and kept ready before the step 3.

The ingredients in step 3 have to be mixed in just before placing the batter in the steamer.

The dhoklas can be steamed in two batches in which case the ingredients to be mixed into the batter in step 3 should be divided into half and mixed into each batch just before steaming.

A pich of asafoetida powder can be sprinkled into the seasoning in the last step if desired.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.

Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot garnished with: grated coconut and coriander leaves Green Chutney (Hari Chutney) and or tomato sauce.

Quick Tomato Soup (Microwave Recipe)

Serves: 4
Cooking time (approx.): 7 minutes
Style: Indian Vegetarian

Ingredients:

4 cups tomato juice
2 teaspoon(s) cornflour dissolved in a little cold water
1 teaspoon(s) roasted cumin seed powder
1 teaspoon(s) ginger - garlic paste
1 tablespoon(s) milk
salt and freshly milled pepper.


Instruction:

Combine all the ingredients except for milk in a microwave-safe deep bowl. Microwave on high (100%) power for about 4 minutes (stirring mid-way).
Add the milk and mix well. Microwave on high (100%) power for about 3 minutes. Season to taste with salt and freshly milled black pepper.

TIPS:

This soup can be made by pureeing fresh tomatoes. This would be time-consuming but worth the effort.
When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food.
Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.
Serve hot with: croutons or bread sticks.

Aloo Poha Recipe

Poha is flattened or beaten rice, is an easy-to-cook breakfast recipe. There two varieties of flattened rice – thin and thick because of their thickness. Poha is also used in other snack items such as mixture or chiwda or many more.

Beaten rice also a convenience food to make a rice porridge or paste by adding hot water to it, depending on the amount of water added. Hot steaming poha is prepared and kept warm over boiling water so that the hot moisture from the water can keep the poha warm and moist. Toppings such as onions, tomatoes, green chilies and more are kept on the side for people to add them as per needs.

Ingredients:

2 cups Poha (Beaten Rice)
1 Potato diced
1 Onion chopped
1 green chili finely chopped or as per taste
1/4 cup dry peanuts
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
4 tblsp Oil
1 tsp red chili powder – optional
1/2 cup mutter(peas) – optional
1 pinch Turmeric powder
1 Lemon
Few Corainder leaves
Salt to taste


Preparation:

Soak the poha in water. Wash and drain all the water.
Add some salt , turmeric powder , keep aside.
Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.
Meanwhile, heat oil in a pan, preferably non-stick, add mustard seeds,chana dal, urad dal, peanuts, curry leaves and let it splutter. Add onions, green chilies and saute. Add the potatoes & peanuts, mix well and let it cook.
Add the poha, corainder leaves and stir. Keep it on slow flame for 5- 7 minutes.
Let it cool for sometime and add then lemon juice.

Potato Podimas Recipe

Ingredients

Potato - 1 lb
Turmeric powder - 1/4 tsp
Asafoetida(Kayam) - A small pinch
Green chillies - 6 nos
Ginger - A small piece (minced/grated)
Black gram(Urud Dhal) - 1/2 tsp
Red gram(Thuvaraparippu) - 1/2 tsp
Bengal gram(Kadalaparippu) - 1 tsp
Mustard seeds - 1/4 tsp
Dry red chillies- 2 - 3 nos
Curry leaves - A few
Coriander leaves - A small bunch (washed and finely chopped)
Lemon - 1 no
Cooking oil - 2 tsp
Salt - 1 tsp or as reqd


Preparation:

Boil potatoes with turmeric and salt.
Peel skin and mash them and keep it aside.
Heat oil in a pan or a kadai.
Splutter mustard seeds.
Fry black gram, red gram, Bengal gram, asafoetida, turmeric powder, curry leaves, red chillies, finely chopped ginger, lemon juice and salt.
Add the mashed potatoes and mix well.
Let this cook for a few mins.
Garnish with coriander leaves.

Chettinad Chicken or Mutton Rasam (soup)

Chicken Rasam is one of Chettinad specials. This recipe can be used for both mutton or chicken. This rasam or soup would be one of the best remedies for cold. I personally prefer chicken for this recipe.

Ingredients:

1/2 kg chicken or mutton ( with bones)
5 shallots (small onions)
1 tbsp fenugreek
1 tbsp pepper
1 tbsp cumin(jeera),sombu(large jeera) powder
1 tsp redchilli powder
1 tsp dhaniya powder
2 tomatoes
5 flakes garlic
1' ginger
2 cloves
1' cinnamon sticks
1/4 tsp turmeric powder
1 stack curry leaves
oil for seasoning
salt to taste


Preparation:

Use small pieces of chicken or mutton with bones. Boneless meat doesn't give much flavour to this rasam. Grind ginger and garlic to a fine paste.

Heat oil, add fenugreek,cloves and cinnamon sticks,curry leaves. Add shallots(small onion) and fry for few minutes.Add tomatoes and fry for 1o mts. Add chicken or mutton. Add turmeric powder,jeera sombu powder,chilli powder,dhania powder.Mix well and add 2 cups of water( alter according to ur taste, u can have it slightly thicker consistency for rice, whereas for the soup it has to be watery). Leave it for minimum of 30 minutes( cooking time depends on quality of the chicken mutton).At the end of boiling add (pepper,ginger,garlic)powder to give good odour.


Note: U can filter the rasam, and have it as a soup.

Rava (Sooji) Halwa

Suji halwa can be made very quickly withgout any preparation in advance.

Preparation time: 20 minute
Ingredients:

1 cup Sooji (semolina)
1 cup Sugar
2.5 cup water
2 teaspoon Ghee
1 tablespoon lowfat butter (heart foundation recommended) or canola oil
Almonds (grated)/Raisins
2-3 Cardamom, coarsely powdered


Preparation :

Add sugar to water and mix well. Keep aside.
In a skillet (kadai) take ghee and sooji and cook for 3 minutes. Add oil/butter and cook for 20 minutes on medium heat, till the sooji turns light brown. With the skillet on the stove, add cardamom powder and raisins, grated almonds, then add water-sugar solution slowly, stirring with a spoon and allow the water to evaporate (it would take about 5-7 minute).

Garnish with a few grated almond pieces.

Serve sooji halwa warm.

Note: This sooji halwa recipe uses only 2 tsp ghee and use butter or oil. This saves a lot of calories from saturated fat in ghee. Don't be surprised for the use of oil. No body can notice any difference in the taste. Just try it. We have used it several times and all have relished our sooji halwa made according to this recipe.

Idiyappam Recipe

Ingredients

1 cup raw rice flour
1 cup water
½ cup grated coconut
1 tsp ghee
salt to taste


Method

1. Mix rice flour with hot water, ghee and salt
2. Knead it into a smooth dough.
3. Fill it in an idiyappam presser/sieve and press it onto banana leaves on which a little grated coconut has been sprinkled, or press it directly onto an idli pan without banana leaves.
4. Steam for 5-10 minutes. Some people add a little grated coconut on top before steaming.

Idiyappams may be served with egg curry or brown chickpea (kadala) curry. In some places it is eaten dipped in fresh coconut milk mixed with sugar.

Prawn briyani

Ingredients:

Shrimp - 1/2 lb, cleaned and de-veined (tail on or off)
Oil - 1 Tbsp
Green Cardamom - 2
Cloves - 2
Bay Leaf - 1
Cinnamon Stick - 1″pc.
Ginger, Garlic & Green Chillies - 2 tbsp
Fried Onions - 1/2 cup
Tomatoes - 2 med, chopped
Salt - to taste
Red Chilli Powder - to taste
Mint Leaves - handful, chopped
Coconut Milk - 2 cups
Basmati Rice - 1 cup, washed and drained, but NOT soaked
Clarified Butter/Ghee - 1 Tbsp, for garnishing


Method:

1. Heat Oil in a pressure cooker.
2. Add Cinnamon Stick, Bay Leaf, Green Cardamom and Cloves and cook for 30 seconds.
3. Add Ginger/Garlic/Green Chili paste and saute for 30 seconds.
4. Add Fried Onions and mix.
4. Add Tomatoes and Shrimp — mix.
5. Add Red Chili Powder, Salt and Mint Leaves — mix.
6. Add Coconut Milk and washed Rice — mix well.
7. Cover, pressure cook for 1 whistle and switch off stove. (Electric stove users — remove from the stove)
8. Allow pressure to go down by itself.
9. Open pressure cooker and fluff biryani with a fork.
10. Drizzle Clarified Butter (ghee) over the top, cover and let it rest for a few minutes before serving.

Indian Vegetable Rice

INGREDIENTS

2 tablespoons vegetable oil
1 onion, thinly sliced
1/2 teaspoon ground cumin
1 cup Basmati rice
2 cups water
3/4 teaspoon salt
1/2 teaspoon garam masala
3/4 cup mixed vegetables(Green peas,potato,carrot,beans)


INSTRUCTIONS

1.In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2.Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

GARAM MASALA

There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace and nutmeg. Garam masala may be purchased in Indian markets and in the gourmet section of some supermarkets.

Uses
Garam masala is usually either added to a curries, vegetable dishes, soups, or stews toward the end of cooking or sprinkled over the surface just before serving

Rice Puttu

Ingredients:
(Serves - 5)

Raw Rice 1/2 kg
Coconut 1/2 grated
Water to sprinkle
Salt to taste

Method:

1.Soak rice in water for 4 hrs, then drain it and grind it to make fine powder.
2.Heat the powder for 5 mts. While heating stir it. Keep it for cooling.
3.Mix salt with water sprinkle this to the powdered rice just to make the powder wet.
4.For making puttu special utensil is used named puttukutty or micro puttu. Put a handful of grated coconut in the puttukutty and then put rice powder till half then add another handful of grated coconut. This is done till the top. Close the lid steam it for 2 mts in cooker.

Serve it with potato curry or ghee

Lady's Finger Kichadi

Ingredients:

Lady's finger pieces 3 1/2cup
Thick Curd from 1/2 litre milk 2cups
Green chillies 2
Dry Red chillies 3
Mustard 1dsp
Grated coconut 1/2cup
Curry leaves 2 springs
Oil 2 tsp
Salt to taste


Method:

1.Slice the ladies finger in small round pieces.
2.Fry lady's finger in oil till crisp. Ground coarsely grated coconut, green chillies and mustard. Season mustard, red chilli and curry leaves in 2 tsp oil. Lower the flame add curd and the ground ingredients. Keep stirring. Add fried ladies finger and salt. Remove from fire when it boils.

Note: You can use Pavakkai(Bitter Gourd) instead of Ladies Finger as a variation.

Avial Recipe

This is a semi-dry preparation which is a mixture of all sorts of vegetables.

Ingredients:
(Serves 10)

Yam sliced thinly into 11/2" length pieces 1cup
Cucumber sliced lengthy into 11/2" thick pieces 1cup
Snake gourd sliced into 11/2" length pieces 1cup
Carrot sliced into into 11/2" length pieces 1/4cup
Long runner-beans sliced into 11/2" length pieces 1/2cup
Drumstick cut into 2" length pieces 2nos
Raw bananas sliced into 11/2" length pieces 1no
Mango pieces for sour
Turmeric powder 1/2tsp
Salt to taste
Grated coconut 1/2quantity
Green chillies 5nos
Cumin seeds 1/2tsp
Curry leaves 2sprigs
Coconut oil 3tbs


Method:

1.Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.
2.Clean the vegetables.
3.Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Passi Paruppu Payasam Recipe

Ingredients:

Passi Paruppu (Green gram dal) 250gm
Sarkara (Jaggery) 250gm
Coconut milk from 2 coconuts
Ghee 2 tbs
Cashew nuts, Raisins for seasoning


Method:

1.Fry dal till light brown. Clean and boil the fried dal well.
2.Heat jaggery with some water and make a thick solution. Take milk from the coconut thrice. Keep the thick milk taken 1st, aside.
3.Add the 2nd and 3rd milk and the jaggery solution to the boiled dal. Simmer on medium flame till thick. Fry the cashew nuts and raisins in ghee. Add these and the
1st milk to the payasam . Mix well and remove from fire.

Semiya Payasam Recipe

Ingredients:

Vermicelli 1 cup
Cashew nuts handful
Raisins handful
Water 3/4cup
Sugar a cup
Saffron a pinch
Milk a cup
Cardamom two or three pods


Method:

1.Heat the ghee and fry the vermicelli till light brown.
2.In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir.
3.Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Red Rice Payasam Recipe

There are several varieties of 'payasams'. One is in which rice, wheat or vermicelli is boiled with milk and sweetened with sugar. It goes by the name of 'pal payasam'. Another, is made of boiled rice or dal or wheat, to which is added jaggery and coconut milk. Both are flavoured with spices.


Ingredients:

Milk 3 ltrs
Dried red rice 180gm
Sugar 700gm


Method:

Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Chicken Briyani Recipe

Ingredients:

Basmati rice 2 cup
Chicken pieces 1/2 lb
Ghee 4 tsp
Cinnamon 1 small piece
Cardamom 3
Fennel seeds 2 tsp
Bay leaves 3
Cloves 2 or 3
Ginger a small piece
Big onion 2
Cashews 4
Oil 4 tsp
Green chilies 2
Pepper powder 1 tsp
Coriander powder 2 tsp
turmeric powder 1/2 tsp
Yogurt 2 tsp
Water 4 cups
Coriander leaves (cilantro)

Instructions:

•Wash and clean the chicken pieces and cut into pieces.
•Chop the onion length wise, chop green chilies, ginger, garlic, coriander leaves in small size.
•Grind small amount of onion, fennel seeds, cashews, ginger, garlic, green chilli and cashews. grind it with little water until it becomes paste.
•Heat the pan with oil add cinnamon and bay leaves when it becomes brown. Add chopped onions and fry until it becomes brown then add chopped tomato and yogurt fry for 2 min.
•Then add the ground paste fry until all the aroma comes out. Then add chicken, coriander powder, pepper powder and turmeric powder and mix well.
•Fry for a while now the chicken is half cooked.
•Wash and clean the rice.
•Transfer both masala and rice into the cooker add 4 cups of water. Add salt and pepper in to it.
•Turn the heat into medium for 10 mins.
•After 10 min, open the cooker and mix it well and garnish with coriander leaves.
•Serve it with Raitha.

Chettinad Mutton Briyani Recipe

Ingredients:

Lamb (Mutton) 1 lb
Basmati rice 1 cup
Onion 2 (large)
Ginger paste 2 tbsp
Garlic paste 2 tbsp
Cinnamon 1 inch stick
Cloves 3
Fennel seeds 1 tsp
Cardamom 4
Tomato 1 (chopped)
Green chili 8
Mint leaves 1/2 bunch (chopped)
Coconut grated 1 tbsp
Curd 1 tbsp
Turmeric powder 1 tsp
Coriander powder 1 tbsp
Chili powder 1/2 tbsp
Ghee (melted butter) 3 tbsp
Salt


Instructions:

•Soak The Basmati Rice in water for half an hour before cooking.
•Wash and drain the rice.
•Wash and clean the mutton and cut into medium pieces.
•Grind ginger, garlic, green chili, coconut, coriander powder, chili powder into smooth paste with adding 1/2 cup water.
•Heat the pan and add mutton pieces, ground paste, water and salt.
•Cook the mutton until it becomes soft.
•Heat the another pan with ghee, add finely chopped onion, fry until it becomes golden color, add tomato, mint leaves, salt and curd, fry until the aroma comes out.
•Now add washed rice fry for 2 mints. Add the cooked mutton, 1 cup water and cook until the rice is done.
•Serve with Raitha.

Coconut Chutney Recipe

Ingredients :

Coconut Grated 1 cup
Red Chillies(dry) 2 nos
mustard seeds 1 tsp
urad dal 2 tsp
tamarind dry 1 small piece
salt to taste
sugar 1 tsp
Asafoedita powder 1 tsp
Corriander leaves a pinch
curry leaves a pinch
oil 1 tbsp


Method :

Grate the Coconuts.

In a pan heat the oil & add 1 tsp of urad dal,& chillies.
Fry for a minute.

Let it cool completely . Add the tamarind,sugar,hing(asafoedita powder) &
coconut & grind it to a fine paste . Do the seasoning with
the other tsp of urad dal , mustard seeds,corriander leaves,curry leaves in a tsp of oil.

Enjoy with steaming plain rice.

Tomato Chutney Recipe

Ingredients :

Tomatoes 6 Nos
Green chillies 2 nos
Red Chillies(dry) 2 nos
mustard seeds 2 tsp
urad dal 1 tsp
methi seeds 1 tsp
salt to taste
coriander leaves 1 tsp
curry leaves 1 tsp
oil 1 tbsp
Asafoedita Powder 1 tsp

Method :

In a pan heat the oil & add 1 tsp of mustard seeds,
urad dal,methi,asafoedita powder,coriander leaves,curry leaves & chillies.
fry for a minute.

Add the tomatoes & add salt.

Fry till all the ingredients gets mixed & tomatoes are
well cooked.

Let it cool completely . Grind it to a fine paste.
Do the seasoning with the other tsp of mustard
seeds in a tsp of oil.

Enjoy with steaming idlis or just plain rice.

Rice uppuma Recipe

Ingredients:

Rice rawa — 1 cup
Water — 3 cups
Oil — 6 tsp
Mustard seeds — 1/2 tsp
Urad dal — 1 tsp
Gram dal — 1 tsp
Red chillies — 3
Asafoetida — A pinch
Grated coconut — 6 tsp
Curry leaves
Ghee — 2 tsp


Instructions:

In a pan, heat oil and add mustard seeds, urad dal, gram dal, red chillies and a pinch of asafoetida.
Then add grated coconut and fry lightly.
Now add water and when it comes to boil, add rice rawa and stir well until it becomes somewhat powdery and soft.
Add a bunch of curry leaves.
Add ghee while serving.

Rava kichadi Recipe

Ingredients:

Vegetables — Beans, carrots,potatoes,onions
(Sooji)Rava — 1 cup
Oil — 3 teaspoons
Mustard seeds
Urud dal — 1 tsp
Gram dal — 1 teaspoon
Asafoetida — a pinch
Water — 3 cups


Instuctions:

Cut the vegetables into fine pieces.
Take rawa and lightly roast without oil to make it crisp.
Pour oil in a fry pan and add mustard seeds.
When it splatters, add urud dal, gram dal and roast lightly.
Add a pinch of asafoetida.
Now add water.
When it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).

Urad vadai Recipe

Ingredients:

1 cup urad dal
1 tsp salt
2-3 chopped green chillies
1 tsp whole black peppers
Curry leaves
Cooking oil


Method:

Soak urad dal in sufficient amount of water for 1 hour and grind into a thick fine flour.
Add salt, green chillies, whole black peppers, a bunch of curry leaves and mix well.
On a plastic piece of paper place a ball of this and flatten it by hand.
Deep fry this in oil and turn over until the vada turns golden brown.

Sakkarai Pongal Recipe

Ingredients:

Rice, Moongdal, Gram Dal, Water, Jaggery, Cashew nuts, Raisins, Coconut (grated), Ghee.


Method:

Take rice, moongdal, gram dal in the ratio 2:2:1.Add water and pressure cook. Take (jaggery)vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashew nuts, raisins, grated coconut in ghee and add this to the mixture and stir well. Add some extra ghee while serving

Ven Pongal Recipe

Ingredients:

1 cup rice
1 cup moong dal
6 cups water
3 Green Chillies
¼ inch Ginger
2 tsp. Ghee
1 tsp. Whole black pepper.
1 tsp. Cumin seeds
Turmeric powder - a pinch
10 - 15 Cashew nuts
Curry leaves

Method:

Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.

Idli Recipe

Ingredients:

Idli Rice-2 cups
Urad Dhal-1/2 cup
Salt-1 tbsp



Instuctions:

Pick,wash & soak the rice & dhal seperately overnight for 8 hours.
Grind the dhal into a smooth and forthy paste.Take in container.
Drain the rice,grind it coarsely in a blender,mix salt while grinding.
Now mix the grinded rice and daal together into a batter.
Set aside in a warm place for 8-9 hours or overnight for fermenting.
Idlis are ready to be cooked when the batter is well fermented.
Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
Steam cook idlis on medium flame for about 10 minutes or until done.
Use a butter knife to remove the idlis.
Serve them with sambhar or chutney.