tongue twisters

2011-12-11T21:12:00.000-08:00

Curd Kuzhambu

2011-03-21T09:38:00.000-07:00

Ingredients:-

Thick curd (sour) - 2 cups
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Mustard and cumin seeds - 1/4 tsp each
Red chillies - 2 nos
Asafoetida Powder - 1 pinch
Curry and coriander leaves
Salt to taste

To grind:-

Grated coconuts 1/4 cup
Green chillies - 5 nos
Cumin seeds - 1 tsp
Pepper - 1/2 tsp
Roasted grams - 1 tbsp
Onion Big - 1 no
Coriander seeds - 1 1/2 tsp

Preparation:-

Add water, turmeric powder and salt to the above paste in a pan and boil it till the raw smell goes out.
Then add beaten curd and keep it in a flame to one boil. In another pan add oil and fry mustard seeds, cumin seeds, red chillies with Asafoetida Powder.
When the seeds starts spluttering add this to the curd kuzhambu.
Garnish it with curry and coriander leaves.
Now the curd kuzhambu is ready to serve.

Flavor tips:-

To get the best taste out of this dish, thick curd must be used. Boiled vegetables of your own choice like chow chow or white pumkin cubes may be added.

Fried lady's finger can also be added. This dish mixed in white rice will go well with potato onion curry as side dish.

In tamil it is called MORE KUZHAMBU.

Paal Payasam (Sweet milk poridge)

2011-03-19T09:43:00.000-07:00

Ingredients:-
Milk - 1 ltr
Basmathi rice - 50 gms
Sugar - 1 cup
Cashewnut - 1 tbsp
Almonds - 1 tbsp
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Ghee - 1 tbsp

Preparation:-

Wash the rice, add a cup of water, place it in a pressure cooker. After a whistle, cook this under low flame for 15 minutes. Mash the rice with a ladle, add milk, keep it in a low flame by stirring non-stop. When the mixture thickens and turns slight yellowish in color (this stage comes in 20 minutes) , add sugar and keep stirring for another 10 minutes. In another pan, fry the finely chopped cashews , almonds and raisins separately in ghee. Add this to the Payasam. When done, add Cardamom powder and serve hot.

Ah, the mouth watering payasam is ready. This is my daughter's favorite dish.

Peas Butter Masala

2011-03-17T09:18:00.000-07:00

Ingredients:-

Peas(shelled) - 1 cup
Onion - 3
Tomato - 5
Ginger Garlic paste - 1 tsp
Coriander powder - 2 tsp
Chilli powder - 1 1/2 tsp
Fenugreek & Cumin seeds
(roasted and powdered) - 1/2 tsp
Butter 1 tbsp
Cloves and cardamom - 3 each
Fresh cream (optional) - 1 tbsp
Salt to taste

Preparation:-

Grind the Onions and tomatoes into fine paste. Heat butter in a pan and fry the spices, then add the onion and tomato paste and fry well till the ghee separates. To this, add the ginger garlic paste, chilli powder, Coriander power and salt. Saute for few minutes, sprinkle water now and then (so that it doesn't get burnt). Add a cup of water with the peas and cook till the peas are done. Finally add the powdered cumin & fenugreek with a tsp of ghee and mix well. Dot with fresh cream.

Serve hot with chappatti or puri.

Dry fruits&nuts halwa

2011-03-15T07:28:00.000-07:00

Ingredients:-

Figs - 10 to 15
Cashewnut - 10
Almonds - 10
Pista - 10
Raisins - 1 tbsp
Black dates - 10
Sugar - 1/2 cup
Ghee - 1/2 cup

Preparation:-
Wash and soak all the nuts and fruits in water for 1/2 hour.
Peel the almonds skin and grind everything into a smooth paste (use the soaked water for grinding.
Heat a pan, add little ghee and pour the mixture into it.
Stir well and when the moisture dries up add sugar. Mix well, add ghee little by little, till halwa consistency obtained. When ready, convert the content into a bowl coated with ghee.

This instant halwa is very easy to cook and very very tasty indeed.

Peas Pulav

2011-03-14T08:32:00.000-07:00

Ingredients:-
Basmathi Rice - 1 cup
Green peas (shelled) - 1 cup
Small onions - 1/2 cup
Coconut milk - 1 cup
Water - 1 cup
Ghee - 1 tbsp
Refined oil - 1 tbsp
Bay leaf - 1
Cardamon and cloves - 2 each
Salt to taste
Sugar - 1 tsp (optional)

To Grind:-
Small onions - 10 nos
Ginger - 1/2 inch piece
Green chillies - 5 nos
Grated coconut - 1/2 cup

Preparation:-

Wash and soak the rice for 10 minutes.
In a pressure cooker take ghee and oil and heat it.
Then add the cardamon, cloves and bay leaf and saute it for 1 minute.
Add the onions and saute till it turns golden brown.
Then, add the peas and grinded paste and cook them in a low flame till the raw smell goes out and a nice flavour reaches your nose.
To this, add the coconut milk, water with enough salt and sugar and mix it thoroughly.
When the mixture starts boiling, add the rice into it.
Cover the cooker with lid and pressure cook for 10 to 15 minutes in a low flame.

When done, serve hot with onion raithas or vegetable kurma.

Potato Masala

2011-03-14T07:53:00.000-07:00

Ingredients:-

Boiled potato - 1/4 kg (smashed)
Onions - 3 nos (cut into long thin slices)
Tomato - 2 nos (chopped into small cubes)
Green chillies - 4 or 5
Turmeric power - 1/2 tsp
Musturd, Urid dhal - 1/2 tsp each
Refined Oil - 1 tbsp
Coriander leaves - 1 tbsp chopped
Salt to taste
Water - 1 cup.

Preparation:-

In a microwave bowl add musturd and urid dhal with one tsp of oil and cook in a micro medium high for 3 minutes. (cover the bowl half while cooking).
When done, add the chopped onions, green chillies and tomatoes with one tbsp of oil to the bowl and cook them in a micro high for 4 minutes. (without covering the bowl and stir it in between once).
Finally, add the smashed potatoes, turmeric power, salt, water and cook at micro high for 5 minutes.
As a final touch, add coriander leaves and serve after 3 minutes.

As this potato masala is cooked in a unconventional way, it retains the flavour and goes well with chappathi and puri.

Bread & Nuts kozhukattai

2011-03-13T11:03:00.000-07:00

Ingredients:

Bread slices - 5
Cashewnuts - 15
Almonds - 10
Dry grapes - 1 tbsp
Black dates - 4 to 5 (seed removed !)
Sugar - 1 tbsp (to be powdered)
Ghee - 1 1/2 tbsp.

Preparation:

Cut the bread edges and put it in a blender to make them crumbs.
Roast cashews and almonds in ghee and grind coarsely.
Slightly fry the grapes and dates in ghee and also grind to make them bits and pieces.
Mix all the grinded ingredients with sugar and bread crumbs.
Heat a tbsp of ghee and pour it over the mixture and mix well. (use hands to mix well (:-)
Make them into a desired shapes (like kozhukattai )

See, this is a instant dish and here there is no steaming business. Indeed it is very tasty and rich diet, especially for kids

Carrot Halwa

2011-03-13T08:56:00.000-07:00

Ingredients:

Grated Carrot - 3 cups;
Milk - 11/2 cups;
Sugar 11/2 cups;
Ghee - 2 tbsp;
Cashewnut - 10 to 12;
Badam - 10 to 12;
Pista - 10.

Preparation:

Saute the grated carrots in a two teaspoons of ghee for a few minutes.
Add milk to this and pressure cook it until one whistle.
Put the resultant mixture in thick bottom pan and saute till it thickens.
Then add sugar and mix well till we get the halwa consistency.
While doing the above process, add ghee now and then.
Stir well till the ghee separates.
Finally, give a finishing touch to the halwa with the roasted nuts.
Wow, that is the colorful carrot halwa that absorb your kids like a magnet.

(to get the fine taste and flavour, use Delhi carrot)

Vadai Curry

2011-01-02T20:00:00.000-08:00

Ingredients:
Bengal gram dhal - 1 cup;
Onions - 2(finely chopped);
Onions - 4 (cut into long thin slices);
Garlic - 2( separate the pods and peel);
Tomatoes - 4 0r 5;
Cashewnuts - 10 or 15;
Turmeric powder - 1/2 tsp;
Sugar - 1 tsp;
Salt to taste.

For Grinding:
Onion - 1;
Red chillies - 5;
Green chillies - 4;
Ginger - 1/2 inch piece;
Garlic - 5 flakes( finely chopped);
Cardamom - 2;
Cloves - 3;
Chutney gram - 1 tbsp;
Aniseed - 1/2 tsp.

Preparation:

Wash and soak the dhal for atleast two hours. Drain and grind it coarsely with enough salt.
Mix the finely chopped onions.
Heat oil in a pan, and drop the dough into small rounds and deep fry.
Remove the vadas when it turns into golden brown ( do not fry the vadas to deep brown) and keep it aside.

For the gravy:

Blanch the tomatoes in hot water, remove the skin and make it into a smooth paste.
Heat 3 tbsps of oil in a pan and fry the garlic and the onion.
When it turns to golden brown in colour, add the ground mixture, and fry it till the oil separates from it.
Now add the tomato puree and fry till a good smell comes out.
Add three cups of water with turmeric powder, and enough salt and sugar.
When the water starts boiling add the fried vadas and let it boil for a few minutes.
If the water is not sufficient, add little more water, otherwise the vadas absorb the water and the gravy becomes very thick.
When the gravy is thick and is of flowing consistency, remove from fire.
Convert into the serving bowl.
Add the cashewnuts soaked in water( the taste would be different);
Garnish with finely chopped coriander.

Cashewnut Burfi

2010-11-11T22:47:00.000-08:00

Ingredients:

Cashews - 100gms;
Milk - 1 litre;
Sugar - 21/2 cups;
Ghee - 200 gms;
Saffron - a pinch;
Caradamom - 2 (to be powdered).

Preparation:

Make a smooth paste with the cashews adding little water to it.
Place a kadai in the heat, pour the milk into it, when it starts toboil add the sugar to it.
Then add the saffron, and let the milk boil until reduces to one-third.(Keep stiring the milk, otherwise it would get burnt).
When milk gets to thick consistency, add the cashew paste and keep stiring.
Keep adding ghee to it little by little, until the mixture reaches a thick consistency(that of an halwa)
Sprinkle the caradamom powder over it and mix well.
Pour the entire content, to a greased plate.
Cut into your desired shape.

Now the tongue tickling cashewnut burfi is ready.

Paneer Surprise

2010-10-24T22:03:00.000-07:00

Ingredients:

Paneer - 200gms;
Onion - 3big;
Tomato - 5;
Ginger, garlic paste - 2 tsps;
Coriander powder - 2 tsps;
Chilli powder - 2tsps;
Garam masala - 1 tsp;
Fresh cream - 2 tbsp;
Ghee - 11/2 tbsp;
Cashewnuts - 12;
Butter - 1 tsp;
Refined oil - for frying the paneer;
Sugar - 1 tsp(optional);
Cumin seeds - 1 tsp;
Coriander leaves;
Salt to taste.

Preparation:

Cut the paneer into cubes, deep fry them in oil, and plunge them in warm water and keep them separately.
Blanch the tomatoes in hot water, peel the skin and grind into a smooth paste.
Heat the ghee in a pan, add the cumin seeds, when it starts to splutter add the grated onion and saute them in a low flame.
Add the chilli powder, coriander powder, garam masala and enough salt fry till the ghee separates from it.
Now mix the tomato paste and boil till the gravy thickens.
Add the fried paneer cubes with butter and sugar and mix well, reduce the flame completely, and keep it undisturbed for a few minutes with the lid on.
Finally add the fresh cream, before removing from the fire.
Garnish it with fried cashews and finely chopped coriander leaves.
This dish goes well with chappatti or poori.

Hurry up friends, rush into the kitchen and try out this recipe and enjoy it with your family. If you were really impressed with my recipe, please do post your feedback.
Bye!!!!!!!!!!!

Seppankizhangu(Colocasia) Fry

2010-07-02T21:45:00.000-07:00

Ingredients:
Seppankizhangu - 1/4 kg;
Refined oil for deep frying;
Sambar powder - 1 tsp;
Salt to tast.

Preparation:

First boil the vegetable in a pressure cooker;
Then, peel the skin and cut into thin slices;
Heat oil in a frying pan, and fry the slices till it turns to golden brown;
Finally mix the sambar powder and salt.
Yummy seppankizhangu fry is ready.

Note: If you prefer you could go with the pepper powder inspite of sambar powder.

Coconut Milk and Mushroom Pulav

2010-03-25T01:25:00.000-07:00

Ingredients:
Basmati rice - 2 cup
Mushroom - 200 gms
Coconut Milk - 3 1/2 cups
Garlic - 20 flakes
Salt to taste.

Preparation:

Wash the rice and soak it for about 15 mins.
Wash the mushrooms in a hot water and then cut them into slices.
In a pressure cooker, directly add the rice, coconut milk, garlic flakes, sliced mushrooms with enough salt.
Place it in fire, when the steam comes out place the weight, reduce the flame and cook for about 20 mins.( We can use the electric rice cooker for this recipe, as it works out well).
When done, switch off the fire and let it cool.

This is extremely an wonderful dish, and it goes well with double beans masala or chicken gravy.
this would be something different recipe, try this out friends and if you feel, that it is really different, please post back a feedback to me.

Cashewnut Masala Gravy

2009-07-06T22:16:00.000-07:00

Cashew nuts, like all nuts, are an excellent source of protein and fiber. They are rich in mono-unsaturated fat which may help protect the heart. Cashew nuts are also a good source of potassium, B vitamins and folate. They contain useful amounts of magnesium, phosphorous, selenium and copper. Like peanuts, cashew nuts are often salted. This added sodium content may contribute to increased blood pressure. So buy plain roasted cashew nuts without added salt.

Ingredients:
Cashewnuts - 1/2 cup;
Kashmir Chilly - 6 or 7;
Garlic - 6 cloves;
Cumin seeds - 1 tsp;
Mustard seeds - 1/4 tsp;
Onion - 1(big);
Coconut milk - 1 cup;
Tamarind pulp - a little;
Turmeric powder - 1/2 tsp;
Vinegar - 1 tsp;
Oil - 4 tbsp;
Jaggery - 2 tbsp(for taste);
Salt to taste.

Preparation:

Cut the onions into small pieces and keep it separately.
Take the cumin seeds, garlic, chillies, mustard seeds, turmeric powder and the vinegar and grind it into a smooth paste.
Place a kadai over the heat, put the oil. When it is hot add the chopped onions till they are golden brown.
Then, add the grounded mixture together with the jaggery and saute it well until the oil separates from it.
Now, we have to add the cashews and mix well so that the masala gets coated well with the cashews.
At this stage, we have to add the coconut milk and mix well at a low flame.
Lastly, we have to add a little bit of tamarind extract and mix well.
Let the mixture be at a low flame, so that it does not get burnt.
When the gravy is been done, garnish it with chopped coriander.
Serve hot with parathas or rotis with lemon and raw onion.

Paal Paniyaram

2009-04-03T01:24:00.000-07:00

Ingredients:

Raw rice - 1 cup
Urad dal - 1 cup
Coconut - 1
Sugar - 3 cup
Cardamom powder - 1tsp
Oil for deep frying.

Preparation:

Soak urad dal and rice for about 3 hours.
Add little salt and grind to make paste.
Extract coconut milk and add cardamom and sugar.
Heat oil and fry one tsp of the above paste in it. It should form round balls.
Add them to the coconut mixture.
Paal paniyaram is ready to serve.

Paneer Makkanwala

2009-03-25T01:07:00.000-07:00

Ingredients:

Paneer - 250 gms;
Butter - 2 1/2 tbsp;
Oil- for deep frying;

To be grinded:
Onions - 2
Tomatoes - 4
Garlic - 6 flakes
Grated coconut - 1 1/2 tbsp
Ginger - 1 inch piece
Red chillies - 3
Coriander(finely chopped) - 2 tbsp
Curry leaves - a few
Cardamoms - 2
Cloves - 3
Dhania powder - 2 tsps
Red chilli powder - 1 tsp
Salt to taste.

Preparation:

Cut the paneer into cubes and deep fry them in the oil.
Heat half of the butter and one little oil, add the grounded masala and fry them well.
When the ghee starts to separate, add the fried paneer cubes and rest of the butter, with enough water.
Cook the dish in a low flame covered with a lid.
Stir carefull in between.
Remove from the fire and garnish with the corainder leaves.
This dish goes well with chappattis and puris.

Stuffed Tomatoes

2009-03-24T02:41:00.000-07:00

Ingredients:
Large Stiff tomatoes - 5;
Onion - 1;
Green Chillies - 3Chopped finely);
Boiled peas - 2 tbsp;
Paneer or cottage cheese - 200 gm;
Chopped coriander - 1 tbsp;
Chat masala - 1/2 tsp;
Red Chilli powder - 1/2 tsp;
Pepper powder - 1/2 tsp;
Salt to tast.
Oil - 1 tsp.

Preparation:

Wash the tomatoes, cut the top of the tomato, scoop the pulp and keep aside.
In a microwave safe bowl add oil, green chillies, dry masalas and scooped tomato pulp and microwave at 100% for about 2 mins.
Add the mashed paneer and the finely chopped coriander to it and mix well.
Microwave at 80% power for about 2-3 mins. Stir in between. Mix it well.
Fill the stuff in the scooped tomatoes. Brush with little oil and grill for about 8-10 mins.
Serve hot.

Strawberry Milkshake

2009-03-24T01:37:00.000-07:00

Strawberry is a delicious fruit taken fresh in several ways. It also makes excellent ice cream and Jam on account of its rich aroma, and is also a good source of vitamin C. Strawberry pie is also a popular recipe. It is a soft and a highly perishable fruit, often shipped in frozen condition in Western countries. One cup(144g) of strawberries constitute approximately 45 calories and is an excellent source of vitamin C and flavonoids. Strawberry pigment extract can be used as a natural acid/base indicator due to the different colour of the conjugate base of the pigment. The strawberries are used for whitening teeth. They can be crushed and made into exfoliant for skin.

Here, we can see a very simple recipe out of these colourful strawberries, the Strawberry Milkshake.

Ingredients:
Strawberry - 1 cup;
Milk - 3 cups;
Sugar - 1 cup;

Preparation:

Put the strawberry, 1 cup of milk, sugar in a mixer jar.
Blend it into a smooth paste.
Add the rest of the milk and blend it once again.
Then using the mesh strain the extract.
Place it in the refrigertaor for about one hour.
Serve the milkshake on cups with the sliced strawberries.
To make it more rich, serve them topped with a scoop of icecreams.

Cauliflower Gravy

2009-03-15T22:30:00.000-07:00

Ingredients:
Onions - 3
Tomatoes - 3
Cauliflower - 1 big
Garam masala - 1/2 tsp
Ginger, garlic paste - 2 tsp
Aniseeds - 1/2 tsp
Chilli powder - 1 tsp
Green Chillies - 2
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp.

To grinded:
Scraped coconut - 2tbsp
Cashews - 10
Poppy seeds - 2 tsp

Preparation:

Cut the onions and tomatoes into small pieces.
Separate the cauliflower into big flowerettes and soak them in hot water with a pinch of salt for about 10 mins.
Wash them well and keep aside.
Heat oil in a pan, add the aniseeds, when it starts spluttering add the onions and fry till brown.
Add the tomatoes and saute them well until it becomes soft.
Then add the cauliflower and fry till tender.

Mix the ground paste, salt, turmeric paste and chilli powder with enough water.
Cook on the medium, covered with a lid, till the cauliflower is soft and the gravy thickens.
Add the garam masala, mix well and let the mixture be in the heat for 3 mins.

Garnish with corainder leaves.
This gravy goes well with chappatti, poori and plain rice.

Cauliflower Fried Rice

2009-03-09T23:25:00.000-07:00

Ingredients:
Basmati rice - 1 cup;
Onion - 2;
Tomato(big) - 3;
Cauliflower 1;
Boiled Peas - 1/2 cup;
Lemon - 1;
Garam masala - 1/2 tsp;
Red chilli powder - 1/2 tsp;
Coriander(finely chopped) - 1 tbsp;
Salt to taste;
Fried cashews - 1 tbsp;
Refined oil.

To be grinded:
Small onions - 8;
Green chillies -2;
Ginger - i/2 inch piece;
(The above items to be sauted with little oil and then grinded)

Preparation:

Cook the rice with with 2 cups of water and let them cool.
Blanch the tomatoes in the hot water for about 10 min, then grind it and keep it separately.
Cut the onions into small pieces.
Separate the cauliflower into small pieces and soak them in the hot water with salt and turmeric powder for about 5 min.

Drain of the water from the cauliflower and deep fry them till they are crispy and keep it separately.
Place a big kadai(pan) in the heat with 2 tbsp of oil and add the onions and saute them until they are golden brown.
Then add the grounded paste and fry for about 4 min.
Add the tomato paste, boiled peas, chilli powder, garam masala with enough salt and mix well.
Then add the cooled rice and half of the fried cauliflower and mix thoroughly.
Place in the heat for about 3 min.

Lastly, add the fried cashews, rest of the cauliflower, corainder, grated coconut and lemon juice on top of it and mix well.
Serve hot with onion raida and potato chips.

Masal Vadai

2009-02-24T20:08:00.000-08:00

Ingredients:
Bengal gram - 1 cup;
Finely chopped onions - 1/4 cup;
Ginger(grated) - 1 tsp;
Green Chillies - 5 or 6;
Garlic - 6 pods(crushed);
Aniseed - 1 tsp;
Finely chopped coriander and pudina - 2 tbsp;
Salt to taste;
Refined oil - to deep fry.

Preparation:

Soak the dhal with enough water for atleast 2 hours.
Drain the water and grind the dhal, green chillies and the aniseed coarsely in a mixer.
Add the onion, ginger, crushed garlic, finely chopped coriander and mint leaves with enough salt and mix well.
Make small balls out of the mixture and press them with your fingers.
Deep fry them. The masal vadai is ready.

Serve them with sauce or corainder chutney.

Mushroom Fried Rice

2009-02-23T20:25:00.000-08:00

My kids and hubby like mushrooms very much, that they take in any dish made out of the mushrooms. So, i try out various dishes with mushrooms. Once I tried out the mushroom fried rice, with varying ingredients and it really worked out well. This recipe is a favourite of my family.

Ingredients:
Basmati rice - 1 cup;
Button Mushrooms - 1 cup;
Onion - 2 (big);
Tomato - 2;
Green Chillies - 2;
Coriander (chopped)- 1 tbsp;
Oil - 1 tbsp;
Salt to tast.

To be grinded:
Coconut(scraped) - 2 tbsp;
Cashews - 10;
Green Chillies - 3;
Cloves - 2;
Cardamom - 2;
Ginger - 1/2 inch piece.

Preparation:

Cut the mushrooms into thin strips , put them in a hot water for 5 min and drain the water.

Cook the rice with two cups of water and allow it to cool.
Chop the onions, tomato and chilli into thin long pieces.

Heat oil in a Kadai and add the jeera seeds, when it splutters add the onions and saute it.
When the onions are golden brown in colour add the tomatoes and chillies and saute them.
Then, add the grounded paste and mix them well, cook it until the raw smell goes out.

Now, add the mushrooms, saute them for 3 min.
Add the rice with enough salt and mix well.
Let the contents be in the heat for atleast 5 min, taking care to mix in between, so that it does get burnt.

Garnish with the finely chopped corainder leaves and serve hot with tomato sauce or any raidas.

Coconut Burfi

2009-01-26T21:21:00.000-08:00

Coconut is highly nutritious and rich in fiber, vitamins, and minerals. The coconut provides a nutritious source of meat, juice, milk, and oil that has fed and nourished populations around the world for generations. Coconut is used for cooking various dishes. Here I prefer Coconut Burfi, a very simple and less expensive dish, it does not require much ghee as the coconut is already rich in fats. This sweet dish is very popular among the Indians.

Ingredients:
Coconut - 2 cups(grated)
Sugar - 1 1/2 cup;
Cardamom powder - 1 tsp;
Water - 2 cups;
Milk - 1 tbsp;
Ghee - 3 tbsp.

Preparation:

Fry the grated coconut gently in a dry pan over medium heat till the coconut milk moisture is somewhat lessened.
Boil the water in a wide-pan in a medium flame.
When the water boils, add the sugar and keep on stirring
Add the milk to the boiling sugar syrup to remove the dirt if any and remove them when they come to the surface.
When the sugar syrup reaches a thick syrupy stage, add the fried coconut to it.
Stir constantly till the mixture are blended together.
Now add the ghee and cardamom seeds powder.
When the mixture is done, remove from the heat and pour into a ghee-smeared plate.
Flatten the surface evenly.
When cold, cut into your desired shapes.

Spanish Omelette

2009-01-26T20:50:00.000-08:00

Ingredients:
Eggs - 6;
Potatoes - 250 gm(cut into cubes);
Onion - 2 big;
Green Chillies - 3(finely chopped);
Pepper powder - 1 tsp;
Turmeric powder - 1/2 tsp;
Cheese slices - 2;
Coriander - 1 tbsp(finely chopped);
Salt to taste;
Oil.

Preparation:

Cut the onions into thin slices and saute them with enough oil and salt till it is dark brown in colour.

Then shallow fry the potatoes separately with enough oil till becomes soft and tender.

Take a big bowl, whip the eggs and then add the cooked potatoes and onions.
Then add green chillies, grated cheese, turmeric powder, coriander, pepper powder and enough salt. Mix them well.

Heat oil in pan. Pour the mixture and spread. Cover the pan with a lid.
Cook for about 7 to 8 min in medium flame or till the underside is brown in colour.
Turn over the omelette in a plate and then again into the pan, so that the otherside can be cooked well.

Serve hot with a bread toast and orange juice.

An excellent dish for all.

Rice- Vegetables Cookies

2009-01-24T19:36:00.000-08:00

Ingredients:
Cooked rice - 1 cup;
Onion - 1 big;
Grated carrot - 1 cup;
Chopped cabbage -1 cup;
Potato - 1 big(boiled and smashed);
Paneer of Cottage Cheese - 50 gm;
Capsicum - 1 big(cut into small pieces);
Cashews - 10;
Almonds - 10;
Green chillies - 2(finely chopped);
Red chilli powder - 1/2 tsp;
Garam masala powder - 1 tsp(optional);
Coriander - 1 tbsp(finely chopped);
Cornflour - 1 tbsp:
Salt to taste;
Oil for shallow frying.

Preparation:

First, take the cashews and almonds and run them in a mixer to make a coarse powder.
Take the cooked rice and smash it well with your hands.
Add the grated carrots, finely chopped cabbage, capsicum, onion, green chillies and smashed potato and mix them well.
Then scramble the paneer with your hands and add it to the rice mixture.
Add the chilli powder, garam masala, the cashew and almonds powder, corn flour, coriander and enough salt.
Mix the contents well like a chappatti dough.
Make small balls out of them and bring out your desired shape.
Heat a pan and shallow fry the cookies with enough oil(If you prefer to deep fry, just go for it).
The tongue tickling rice cookies are ready.

Serve them hot with tomato sauce or pudina chutney.

Pudina Rice

2009-01-19T00:45:00.000-08:00

The Pudina leaves have a pleasant warm, fresh, aromatic, sweet flavor with a cool aftertaste. Mint leaves are used in teas, beverages, jellies, syrups, candies, and ice creams. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. To cure stomach aches, put dried mint leaves in boiling water, then, when it cools drink it. This tea is called monstranzo. During the Middle Ages, powdered mint leaves were used to whiten teeth. Mint tea is a strong diuretic. Mint also aids digestion.

Pudina is used in variety of dishes such as vegetable curries, chutneys, desserts, soups and juices. Here, I have tried out the pudina rice. Though this recipe is familiar, I have done this recipe with varying ingredients to make it much more tastier and as well to attract the kids.

Ingredients:
Basmati rice - 1 cup;
Potatoes - 2 (boiled and cut into cubes);
Peas(boiled) - 1/4 cup;
Onion - 2;
Tomato - 2(optional);
Ginger - 1/2 inch;
Grated coconut - 2 tbsp;
Cashew - 10;
Green Chillies;
Pudina - 1 bunch;
Coriander leaves - 1 small bunch;
Cardamom, cloves and briyani leaves - a few;
Lemon - 1/2;
Ghee or oil;
Salt to taste.

Preparation:

Boil the rice with 2 cups of water and keep it separately.
Heat a little oil in the kadai and saute the pudina leaves and ginger.
Then grind the pudina with green chillies, cashews, coconut and a pinch of turmeric powder.
Heat the ghee in a kadai and add all the garam masala items to it, then add the onion and saute it well.
To it, add the grounded paste, with the boiled potatoes, peas and the tomatoes.
Cook till the raw smell goes out and then add enough salt and the rice to it.
Saute out the rice well till it gets well heated.
Squeeze the lemon on top of it, mix well.
Serve it hot with onion raida.

Enjoy kids. It's Cauliflower Chips

2009-01-03T22:03:00.001-08:00

Ingredients:
Cauliflower - 1(big);
Wheat flour - 2 tbsp;
Corn flour - 1 tbsp;
Red chilli powder - 1 tsp;
Salt to Taste;
Oil - to deep fry.

Preparation:
Cut cauliflower into big flowerettees and boil for 2 min in water to which salt and turmeric powder is added.
Drain the water.
Mix the wheat flour, cornflour , chillipowder and salt with the cauliflower. Sprinkle a little water into it. Mix well.

Then deep fry thm till golden brown in hot oil.

The colourful and tasty cauliflower chips is ready. Try out this recipe at your home and make your kids happy.

Apple-Bread Halwa

2009-01-03T04:41:00.000-08:00

Ingredients:

1 cup peeled and finely chopped apples;
3/4 cup sugar;
1/2 cup ghee;
1 tbsp of black raisins;
3 slices of bread;
a few drops of vanilla essence.

Preparation:

Add sugar, apples and the black grapes in a microwave safe bowl. Microwave covered at 100% power for 5 min.

Blend softened apple mixture and bread slices(soak it in water and then squeeze of the extra water) in a blender.

Microwave (covered) this mixture at 60% power for 7-8 min.Stir in between.
Add the ghee and the essence and microwave it for about 2 min.
Your apple-bread halwa is ready.

Go for Greens: Beans Porial

2009-01-02T21:34:00.000-08:00

Ingredients:
Beans (finely chopped) - 250 gms;

Coconut (scraped) - 1 tbsp;
Green Chillies - 2;
Oil - 1 tsp;
Salt to taste.

Preparation:
Smash the coconut with the green chillies and salt coarsely and keep it separately.

Put the beans in a microsafe bowl, sprinkle two tablespoons of water, cover it and place the bowl at 100% power for about 7 min.(Stir it one or two times)
Then add the coconut mixture with a teaspoon of oil and mix it well. Place the bowl in the oven uncovered at 100% power for about two min.
The greenish beans porial is ready.
Serve them after 2 min.

Plaintain Chips

2008-12-31T22:48:00.000-08:00

Ingredients:
Plantains - 3;
Refined oil;
Salt to taste;
Pepper powder - 1 tsp.

Preparation:

Mix salt with a little water and keep it separately.

Scrap of the skin from the plaintains.
Cut into two halves.

Heat enough oil in a kadai.
Then, using the chips grater, directly grate the plaintain into the oil(one plaintain can grated each time)

Now add a few drops of salt water to it. (Take care while you add the salt water).

When the chips is done, remove it from the oil.
The crispy plaintain chips is ready.

This plaintain chips occupies a main part of our family's food.

Puplose! It's a Garlic Sambar

2008-12-18T22:38:00.000-08:00

Ingredients:
Tuar dhal - 1 cup;
Garlic - 2(full);
Red Chilli - 3 or 4;
Sambar powder - 1 tbsp;
Tamarind - a small lemon size to be taken and soaked in water for 1/2 an hour;
Salt to Taste'
Oil;
Curry leaves and coriander leaves.

Preparations:

Boil the dhal, with enough water, till it is completely cooked.

Squeeze and extract the tamarind with enough water.
Peel the skin from the garlic and then slightly smash it

Heat oil in kadai,put mustard seeds, asfoetida, red chilli and few curry leaves.
When the seeds began to splutter, add the smashed garlic and saute it for somtime.
Then, add the dhal, sambar powder, enough water and salt and let them boil.

After sometimes, add the tamarind extract to the mixture, and let them boil for ten more minutes.
Transfer the puplose(sambar) to a serving dish.

Garnish it with curry leaves and coriander leaves.
Serve it hot with plain rice, accompanied with appalam and pickles.

Roasted Tiny Potatoes

2008-12-16T20:02:00.001-08:00

Potatoes are favourite food of many people, especially children. Here, we go with small potatoes, to make the Roasted Potatoes. The small potatoes are very attractive and the recipes made out of this vegetables is really tasty and delicious.

Ingredients:

Small Potatoes - 1 cup;
Curd - 1 tbsp;
Salt to taste;
Oil for shallow frying.

To be grinded:

Onions - 1(big);
Chilli powder - 1/2 tsp;
Dhania powder - 1/2 tsp;
Ginger - 1/2 inch;
Garlic - 6 pods;
Turmeric powder - 1 pinch;
Pepper - 1/2 tsp;
Cloves and cinnanom a little;
Curry leaves a few.

Preparation:

First, we have to boil the potatoes.

Then, peel of the skin and poke it with the fork spoon, to make tiny holes.
Mix these potatoes with the grounded paste, curd and enough salt.

Set them aside for atleast two hours.
Heat oil in a kadai, put the entire mixture into it.

Saute it well, taking care to see that it does not get burnt.
When the raw smell goes out, the potatoes are done.
Your Roasted Tiny Potatoes are ready.

Serve it with rice or chappatti.

Bitter (Better) Gourd Chips

2008-12-15T21:40:00.000-08:00

Bitter gourd juice is highly beneficial for treating blood disorders like blood boils and itching due to toxemia. Mix 2 ounces of fresh bitter gourd juice with some lime juice. Sip it slowly on an empty stomach daily for between four and six months and see improvement in your condition.
Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Avoid eating bitter gourd if you are pregnant or nursing.

Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. It helps purify blood tissue, enhances digestion, and stimulates the liver.

The high beta-carotene and other properties in bitter gourd makes it one of the finest vegetable-fruit that help alleviate eye problems and improving eyesight.

Since, this vegetable has many medicinal values, it has to been taken by all.
We can try out a nice recipe of this vegetable.It' very simple to do.

Ingredients:
Bittergourd - 1/4 kg;
Oil - to deep fry;
Chilli powder - 1/2tsp;
Salt to taste.

Preparation:

Wash well and cut the vegetable into thin slices.

Heat the water in a vessel, when the water starts boiling, add the vegetable with enough salt, and cook them until it becomes soft and tender.
Strain off the water, and allow it cool.
Squeeze of the extra water from the vegetable with your hands.
Heat oil in a kadai, and then deep fry the vegetable slices.
Lastly, add the chilli powder to it and mix well.
Really it would be a better, bitter chips.
The black chips goes well with sambar rice and curd rice.

Do try this recipe, I think surely everybody would like.

Egg Curry

2008-12-11T22:51:00.001-08:00

This recipe is for those who are fond of eggs. This egg curry goes well with the chappattis, rice or rotis. This recipe nearly takes time to cook, but the outcome would be really fruitful. It would really be of different taste. Come lets look into the recipe.

Ingredients:
Eggs - 6;
Refined oil.

To Be Grinded:
Small onions - 10 to 15;
Tomatoes - 2;
Coconut - 1/2 cup;
Green chillies - 2;
Cashews - 10;
Ginger - 1 inch;
Garlic - 8 pods;
Chilli Powder - 1 tsp;
Turmeric powder;
Cloves, cinnanom and cardamom(optional) - few;
Salt to taste;
Pepper - 1/2 tsp.

Preparation:

Boil the eggs, remove the shell and cut them into thin slices.

Heat a pan, add oil to it.
Put the grounded paste into the pan and saute them till the raw smell goes out(it takes around half an hour ina low flame).

When you get a pleasant flavour, add the tomatoes.
Saute them well. When the tomatoes are cooked, add enough water and bring them to a boil.
When the gravy thickens, put the egg slices into them.
Take care, while sauting, or you'll collaspse the eggs.
When the gravy is done, convert them is a serving dish.

Sprinkle finely chopped coriander leaves on top of it for garnishing.
Serve hot with rotis.

Tangy Banana Slices

2008-12-11T22:22:00.000-08:00

A very simple and quick recipe, using the nendran bananas. Even your kids could try it out.

Ingrdients:
Bananas(nendran) - 2;
sugar;
ghee.

Preparation:

Simply cut the bananas into two equal halves. Put them in a microsafe bowl, sprinkle little water over it. Microwave it for 3 min.

Let them cool.
Peel of the skin. Cut them into thin slices and serve it with ghee and sugar.

The banana could also be steam-cooked like the idli and puttu.
This banana recipe with its tangy taste could be taken as a breakfast, and it rich content of protein. Surely, yours kids would love it.
Try out the recipe and post your feedbacks.

Banana

2008-12-07T21:07:00.000-08:00

Edible bananas originated in the Indo-Malaysian region reaching to northern Australia. Bananas are grown in every humid tropical region and constitutes the 4th largest fruit crop of the world. Bananas will grow in most soils, but to thrive, they should be planted in a rich, well-drained soil. The best possible location would be above an abandoned compost heap. The common names of banana are Banana, Bananier Nain, Canbur, Curro and Plantain .

In Tamilnadu, these bananas occupies a main place in the offerings to God.

Poovan Bananas

Bananas are a valuable source of Vitamin A, Vitamin B6, Vitamin C, and potassium. It is reported that in Orissa, juice is extracted from the corm and used as a home remedy for the treatment of jaundice. In other places honey is mixed with mashed banana fruit and used for the same purpose.

Red bananas are variety of banana with a reddish purple skin.This red coloured banana is mostly cultivated in the southern region of kerala, especially in the higher elevations. Red bananas are eaten in the same way as yellow bananas, by peeling the fruit before eating. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads. Red bananas are eaten in the same way as yellow bananas, by peeling the fruit before eating. They are most frequently eaten whole raw or chopped and added to desserts or fruit salads.

Attractive Red Banana

The best and tasiest variety grown in Kerala are the Nendran Bananas. It is otherwise known as "Ethakai". This variety requires a very good sunlight and a rich irrigation. In the ripened stage these bananas would be fo golden yellow colour with red patched on it. The bananas are used for dual purpose as dessert and for cooking. The fruit also is the best preparation for the banana chips.

Nendran Banana

A Bunch Of Bananas

THE QUEEN OF FRUITS

2008-03-11T07:32:00.000-07:00

Grapes are a small round or oval fruit and some are seedless. They are a rich source of flavonoids.It is a quick source of energy. This alkaline fruit helps greatly to decrease the acidity of the uric acid and lends itself further in aiding the elimination of the acid from the system, thus benefiting the kidneys greatly. Grapes help to reduce platelet clumping and harmful blood clots.

GRAPE VARIETIES

RED GRAPES

GREEN GRAPES

WINE GRAPES

AMERICAN HONGTI GRAPES

GOLDEN RAISINS

Raisins are one of the most nutritious sun dried fruits in the world. Raisins are cholesterol-free, low in sodium and totally fat-free. They provide many necessary vitamins and minerals, including iron, potassium, calcium and certain B vitamins. Raisins are a good source of fiber and rich in antioxidants. Raisins are 70% pure fructose (a natural form of sugar) which is easily digested for quick energy!

Hitherto we saw the pictures and features of grapes. Let's do two simple drinks made of this "queen of fruits"

1. QUICK GRAPE JUICE:

Put two cups of grapes in a glass measuring container and place in microwave oven for four minutes. Grapes will pop out of their skins. Strain the grapes, add sugar and ice.

2. HONEY-GRAPE DRINK
Children love this for lunch; have the drink piping hot and serve it at bedtime, too. Simply mix 2 tablespoons honey with 1/4 cup boiling water, still until blended and dissolved, then add enough hot grape juice to fill the glass. For variety, 2 tablespoons lemon juice may be added.

2008-03-09T16:38:00.000-07:00

Is your face like this ?

2008-03-09T05:08:00.000-07:00

The skill of sculpture of an artist is revealed here. Isn't it really amazing.

Jamuns grown in potatoes?

2008-03-07T15:37:00.000-08:00

The United Nations declared 2008 the International Year of the Potato.

Potatoes are rich in carbohydrates, making them a good source of energy. They are also very rich in vitamin C - a single medium-sized potato contains about half the recommended daily intake - and contain a fifth of the recommended daily value of potassium. Choose potatoes that are clean, smooth, and firm. Avoid potatoes with wrinkled skins, soft dark spots, cut surfaces, or a green appearance.

Almost a third of all potatoes is now harvested in China and India.

Lets' try a nice and delicious recipe with potatoes for our part to make them popular.

Here is a nice sweet to make in a simple way. I tried it at home and my children are very much fond of this sweet.

Image of the day

2008-03-06T17:20:00.000-08:00

FRUIT BASKET Fruit is one of the most healthy and natural foods in existence. There are thousands of different types of fruit available to eat, all of which provide us with strong health benefits. Fruit contains a large number of naturally occurring vitamins, minerals and plant phytochemicals that help benefit health. It has also been shown that eating the whole fruit or juice is best to gain the benefits rather than taking supplements to provide each nutrient separately.

wow ! Orange pulav !

2008-03-06T08:11:00.000-08:00

Guys, see here the oranges are crying for your attention. Please, heed to.

Today let us think about this fruit which is well known for having lots of beta-carotene. Now a day everybody is talking about the term antioxidants which is sourced plenty from Beta carotene. “Citrus sinensis”, I mean “sweet orange” is oval to sphere-shaped fruit having leathery and porous skin.

The transformation of oranges from raw to ripe, the change of color with taste, find here in the form of “ORANGE PULAV”. Try this fine dish to dine.

Ingredients:

Basmati Rice - 1 cup,

Orange juice – 1 cup

Coconut milk - 1 cup

Cardamom - 2

Bay leave - 1

Cinnamon - 1 bit

Orange color powder - 1 pinch

Onion - 2

Green chili - 4 or 5

Ginger - Garlic paste - 1 tsp

Ghee or Oil - 3 tbsp

Coriander leaves

Roasted cashews - 1 tbsp

Seedless green grapes - 1/4 cup

Orange – 1 (peeled and sectioned)

· Wash and soak the rice for 10 minutes

· Cut the onions and green chilies lengthwise

· Fry cardamom, bay leave and cinnamon in a pan with little oil/ghee

· Add cut onions and green chilies and sauté it

· Then add ginger-garlic paste and soaked rice and sauté it for 2 minutes

· Heat the coconut milk and orange juice with enough salt and saffron and add the mixture to the pan. Mix the content well.

· Pressure cook the whole mix for 10 minutes

· Add coriander leaves, cashews, grapes and sectioned orange to the pulav and serve.

Try this and post your comment with satisfaction.

Hey Kids! It's Crispy , Colorful Carrot Chips

2008-03-03T03:18:00.000-08:00

We happened to taste the carrot chips bought from a very famous sweet stall. My husband and my children said that it could not be done that tastier at home. I took it as a challenge and tried myself, the carrot chips really came fine, and I received a great applause from them.
Ingredients:

Carrots - 1/4 kg;
Cornflour - 1 tbsp;
Wheat flour - 2 tbsp;
Chilli powder - 1 tsp;
Garam masala powder - 1 tsp(optional);
Salt - to taste;
Orange colour;
Oil.

Method: Cut the carrots into thin strips, mix all the above ingredients together with a little water, and deep fry them in the oil.To get the chips crispier, the cooking should be done in a low flame. If you are interested, please try this at home and send me your feedback.

Colorful Carrots

2008-02-28T22:41:00.000-08:00

COLOURFUL CARROTS

2008-02-26T22:09:00.000-08:00

My Knowledge about the wonderful carrots:

The Carrots has a thick, fleshy, deeply colored roots, which grows underground and feathery green leaves that emerge above the ground. It is scientifically known as Daucos carota. Carrots are excellent source of antioxidant compounds, and the richest vitamin source of pro-vitamins A carotenes. Carrot's antioxidant compounds help to protect against cardiovascular disease and cancer and also promotes good vision, especially night vision. Intake of food such as carrots that are rich in cartenoids may be beneficial to blood sugar regulation. The carrots can be eaten in a variety of ways. They can be either boiled, fried or steamed and cooked in soups and stews, as well as baby and pet foods. The baby carrots or mini-carrots is cut into pieces and are a popular ready to eat snacks available in the supermarkets.

An interesting recipe on carrots will be presented on my next blog.

pick the best

2008-02-26T06:47:00.000-08:00

Long way from tree to fruit Market, everybody envy about to be in the middle of this apple collection and want to feel and smell the fruit varieties. It is a great feast to eyes and nose.

Tickle your tongue kids! It's Apple Jam

2008-02-26T00:59:00.000-08:00

I would like to present a favorite recipe of my kids. It goes very well with bread, cookies and cakes. It is a microwave recipe

Ingredients: 1 cup peeled and finely chopped apples, 3/4 cup sugar and 2 tbsp lemon juice.
Method:

1. Add sugar and apples in a microwave safe bowl and microwave at 100% power for 4-5 min.

2. Blend the softened apple and sugar mixture in a blender.
3. Microwave (covered) this mixture at 60% power for 6-8 min. Stir in between.
4. Stir in lemon juice, fill in prepared jars.

This recipe could also be done without a microwave oven. Just, we have to pressure cook the apples, blend it and then cook the apple mixture and sugar till it thickens and then we can add the lemon juice.

I think this recipe would be liked by all, especially the kids.

An apple a day keeps the doctor away

2008-02-21T11:10:00.000-08:00

An yellow apple is a gift to our eyes

A red apple on display

I think everybody really like apples. They are really attractive with their shiny and smooth skin with different colors such as red, green, yellow or a combination. The flesh is either white or ivory. They are rich in fiber, vitamin C and potassium but low in sodium and almost fat-free. The native homes of the apple are definitely not known, but the trees should have originated probably in the area between Caspian sea and the Black seas. As from my opinion the best place to store apples are the refrigerators. The sliced or half-cut apples remains white longer if they are placed in a bowl of water with two tablespoons of lime juice in it. Eating these fleshy apples regularly would really keep us healthy. A newly published scientific review reports that by eating more fiber and phytonutrients rich fruits and vegetables including flavonoids found most abundantly in apples may reduce the risk of developing digestive or "gut" cancers.