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MINT RICE


Mint rice yummy fragrant rice...This is so easy to make with very less ingredients and also this does not have any garlic, ginger or any other spice so we can enjoy the full flavour of the mint. Sure everyone will love this.

Ingredients :

Mint - 1/2 bunch
Coriander - 1/2 bunch
Green chilli - 3
Onion - 1 chopped
Basmathi rice or raw rice cooked - 1 cup
Lemon juice - 1 tsp
Salt - as required
Oil
urad dhal - 1 tsp



Method :

1. Wash leaves drain them and keep aside.
2. Now blend mint, coriander, green chilli with salt and lemon.(lemon is added to avoid discoloration)
3. Heat oil in the frying pan add urad dhal then slice onion saute till onions becomes transparent .
4. Now add the blended mixture stir it until all the moisture is absorbed.
5. Now add the cooked rice and salt.
6. Mix well so that they have to blended nicely.
7. Serve with boiled egg, chips or raita.

Note :

Adding only mint will have the bitter taste.

I am sending this recipe to the Monthly mingle # 3 Ravishing rice recipes event hosted by Nags of Edible Garden and Meeta of Whatsforlunchhoney.

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RAJMA SANDWICH


Today I am posting healthy and offcourse so yummy sandwich, sure everyone loves when you try once...

Ingredients :

Rajma(red bean) - 1 cup
Ginger - 1/2 inch crushed
Garlic - 1 crushed
Chilli powder - as required
Tomato - 1 medium sized
Onion - 1 chopped finely
Cummin - 1 tsp
Garam masala - 1 tsp
Lemon juice - 1 tsp
salt and oil as requried
Coriander for garnishing and raw onions for topping

Green chutney :

Coriander leaves - 1/4 cup
Mint leaves - 1/4 cup
Roasted cummin powder - 1/2 tsp
small piece ginger
Lemon juice and salt to taste

Grind everything in the blender to smooth paste and store it in container



Method :

1. Soak the bean overnight and pressure cook for 3 whistles by adding salt and crushed ginger and garlic to it.
2. Then heat oil in the frying pan season with cummin seeds.
3. Add onion saute till light brown add tomato and fry until they are well mashed.
4. Now add the cooked bean, chilli powder, salt and garam masala.
5. Let them simmer until all the moisture is absorbed , at the end add the lemon and garnish with coriander leaves.
6. This can be served with roti too.



Arranging the sandwich :

1. Apply the green chutney to one bread and tomato sauce to another bread.
2. In the middle of both breads keep the bean mixture and raw onions.
3. Cut and serve.
4. The above method is for closed sandwich.
5. For open sandwich apply the chutney and keep the bean mixture and broil in the oven until bread is crispy then top it with raw onion and serve.

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VERMICELLI UPMA


Vermicelli upma easy to make and it makes the dish so healthy by adding more vegetables. It is perfect to serve for breakfast or dinner.

Ingredients :

Vermicelli - 1 cup
Vegetables - carrots, peas, beans, cabbage (julienned)
Onion - 1 sliced
Tomato - 1 small
Green chilli - 3
Ginger - 1/4 inch chopped fine
Curry leaves - few
Garam masala - 1/2 tsp (optional)
Coriander leaves - for garnishing
Water - 1 1/4 cup
Mustard - 1 tsp
Urad dhal and channa dhal - 2 tsp
Ghee - 1 tsp
Oil - 3 to 4 tbsp
salt as required

Method :

1. Heat ghee in the frying pan and add the vermicelli roast it until it turns slight brown colour.
2. Now remove and keep it aside.
3. In the same pan heat the oil and add mustard and dhal one by one.
4. Now add the green chilli, ginger and curry leaves.
5. Add the onions, tomato and saute until the tomato are mashed slightly.
6. Add the vegetables and saute just for 2 minutes.
7. Now add the garam masala and salt. Pour the measured water.
8. When water boils well add the roasted vermicelli and put in very low flame.
9. And close the lid 3/4 when all the moisture is absorbed mix well and garnish with coriander leaves.
10. Serve hot .

Note :

Add the vermicelli when water boils well otherwise the vermicelli will be sticky.
Do not saute vegetables for long time so that it looses its crunchiness at the end.

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ARBI OR ARVI ROAST (seppankizhangu roast)

Arbi or arvi in india, it is known by various names seppankizhangu in tamil, arvi in hindi and chama dumpa in telugu. This is called asTaro and is used many parts of world. It is believed that raw form of plant is due to the presence of calcium oxalate. Its also leafy vegetable which is also used for cooking is rich source of vitamins and minerals. Arvi has the tendency of making hands and mouth itchy. But when it is becomes old,  itchiness will get reduced. It can be used similar like potato. This roast is yummy tastes delicious with hot steamed rice served with ghee, curd rice and dhal etc. Here is how I do this delicious spicy roast.

Ingredients :


Arbi - 15
Tamarind - 2 tbsp
Chilli powder - According to spice level
Salt - as required
Saunf powder - 1 tsp (optional)
Curry leaves - more for frying
Mustard - 1 tsp
Urad dhal - 2 tsp

Method :

1. Boil arbi in the water for few minutes so that it has to be 3/4 cooked.
2. If you touch and see the outer part it has to be soft inside it has to be hard.
3. Now drain the water and when cooled remove the skin and cut into bigger pieces.
4. Heat oil in the frying pan and season with mustard and urad dhal.
5. Add curry leaves and then chopped arbi.
6. Now add the tamarind, chilli powder, saunf(optional), salt.
7. Toss or saute well and roast it by mixing occasionally so that it will not break.
8. It will be crispy outside and soft inside. Tastes so good...enjoy with rice.



Note :

By boiling and draining the water removes the itchyness.
If you like the coconut oil flavor adding a tsp at the end while roasting gives great flavor.

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SPRING ONION PARUPPU ADAI (DHAL ADAI)


Here is another adai variety which is bumped up with good amount of protein and carbohydrate. So this serves as a full meal. For those who are not familiar with adai you can see my moong dhal adai post for brief description. Coming to recipe ....

Ingredients :


Raw rice (pacharisi) - 1/2 cup
Boiled rice (Idli rice) - 1/2 cup
Toor dhal- 1/2 cup
Channa dhal(Bengal gram dhal) - 1/4 cup
Moong dhal - 1/4 cup
Urad dhal - 1 spoon
Spring onions - chopped 1 bunch
Coconut - 2 tbsp
Red chilli - 5
Cummin - 2 tsp
Curry leaves - few
Asafoetida - 1 tsp
Pepper - 1 tsp
Salt - As required


Method:

1. Wash dhal and rice separately and soak it in water for 2 hrs.
2. Grind them with all other ingredients except spring onion.
3. Grind them not too coarsely and not too fine.
4. To this add the chopped spring onion.
5. Batter can be used immediately for making adai or even tastes great next day too.
4. In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.
5. Put tsp of oil and turn to other side. It should be done until you get crisp on the edges.
6. Serve with tsp of ghee or butter on top with spicy onion chutney,garlic chutney,Tomato chutney or coconut chutney.


Note :

For variation you can either add mint, coriander, Shredded vegetables, Grated Bottle guard, Drumstick leaves instead of spring onion. Since its tough to get Drumstick leaves I often use spring onion.

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MANGO LASSI


Lassi is an Indian yogurt drink and most popular beverage in summer . It can be sweet or salty and is flavored with spices or with fruits.

MANGO LASSI 
Ingredients :

Mangoes (sweetened or unsweetened) – 2 cups 
(You can also replace good sweet Mangoes for Mango puree, in that case use pulp from 2 mangoes)
Plain Yogurt – 1 cup
Milk – 1/2 cup
Sugar – 2 Tbsp (Increase or decrease the amount according to your preference and the sweetness in the Mango)
Green cardamom powder – 1/4 tsp (
Optional)
Ice cubes

Method :

1. Put all the ingredients in the blender and process to smooth puree. Chill and serve !!!
2. Garnish cardamom powder on the top while serving.
2. You  can also added small pieces of chopped mangoes too, which is absolutely optional.

Enjoy Summer !!!

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CORN TOAST OR CORN OPEN SANDWICH !

A good dish for the corn lovers. This tastes so delish and it can be served as an starters or even as an full meal.  Here I have used Multi grain bread but this can be done in any breads. Corn kernels with mild sauce and cheese is so yummm....... here is the recipe.

Ingredients :

Corn kernels - 3/4 tin
Onions - 1/4 cup
Garlic - 1 pod very finely chopped
Green Chilli sauce - 1 tbsp
Tomato sauce - 1 tbsp
Mozzarella cheese - 1/4 to 1/3 cup grated for topping (you can also use cheddar cheese if you want or even mix of Mozzarella and Cheddar )
Bread slices - 6 to 8 (halved diagonally) I used Multi grain bread
For making white sauce :

Butter - 2 tbsp or Olive oil - 2 tbsp (you can also use half oil and half butter)
All purpose flour - 2 tbsp
Milk - 3/4 cup
Salt
Pepper

For garnishing - coriander


Method :
1. Heat oil or butter in the pan, add finely chopped onion and garlic. Saute till onions turns transparent.
2. Add the flour.  Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
3. Add milk and whisk constantly to avoid lumps.
4. When it starts to thicken add  salt and pepper.
5. Now to this add corn. Mix until everything is blended (it becomes little thick) and switch of the flame.  (If you want to add herbs, deseeded chillies finely chopped or coriander you add in this stage)
6. Mix two sauces in the bowl.
7. Apply sauce to every slice(apply more or less depends on your taste) and  divide thin layer of corn for all the breads. Top with little or more mozzarella on the top.
8. Broil in the oven until the top turns to slight brown in color.
9. Serve as starter or as a meal with soup and salad.
10. Serve with Chilli sauce or tomato Ketchup.



Variation :

1. You can add minced green chilli to corn mixture to make it spicy.
2. You Can also add chopped coriander or any herbs in the corn mixture for different flavor.

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STRAWBERRY MILKSHAKE

Strawberry its one of gods wonderful creation. It has sweet fragrance and when it is blended with milk gives yummy milkshake. Packed with vitamins, fiber, and particularly high levels of antioxidants known as polyphenols, strawberries are a sodium-free, fat-free, cholesterol-free, low-calorie food. The heart shaped fruit is the first clue that this fruit is good for us.


Ingredients :

Milk - 1 cup
Strawberry preserve - 2 tbsp (sweet as required)
Strawberries - 8
Ice cubes


Method :

1. Blend the above ingredients in the blender.
2. Serve it with ice cubes.
3. Refreshing yummy shake is ready to serve.
4. Because of slight sounrness of strawberry the milk will start changing its texture so serve immediately. But it does not affect the taste.
5. Instead of strawberry preserve you can use sugar too.
6. Here I have added small bits of strawberries in the milkshake.

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PENNE RIGATE WITH BROCCOLI



Here I have used whole wheat pasta which is more nutritious than enriched white flour pasta. Another ingredient is broccoli whis is very nutritious contains huge amount of vitamin c, folate everything. This is similar to mac and cheese recipe since I had broccoli in my fridge I just added with pasta which tasted so good everyone loved it. So this is how I made.

Ingredients :

Pasta - 1 cup
Broccoli florets - 10 to 15
Milk - 1 cup
Butter - 1 tbsp
Olive oil - 1 tbsp
Garlic - 2 pods finely chopped
Cheddar cheese - 1/4 cup grated
Pepper - few
Mixed Italian herbs - few
Nut meg - 1/4 tsp
Salt
Basil, Red chilli flakes, parmesan cheese for garnishing.

Method :

1. Bring water in pot for boiling pasta season with salt and cook pasta.
2. Blanch broccoli in hot water, remove it and drain.
3. For making white sauce, heat butter and olive oil in the frying pan once the butter is melted.
5. Add the chopped garlic and saute for few seconds.
5. Add the flour and mix it so that raw smell disappears and color of flour slightly changes.
6. Now pour the milk and whisk immediately well to avoid lumps.
7. Cook for some time by adding salt, nutmeg, herbs and Pepper.
8. When it starts thickening add cheddar cheese and let it cook for some time , stir it constantly.
9. Now to this add the cooked pasta and broccoli mix well and garnish with red chilli flakes, basil and parmesan cheese.
10. Kids will sure love it offcourse we too....Enjoy.


Note :

1. Since we areusing more cheese I reduced the amout of butter in making white sauce and added olive oil.
2.Parmesan cheese is optional.
3. Instead of broccoli we can use green peas too.

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GOBI MANCHURIAN




We had potluck party last week and this was the dish I made for the party. Gobi manchurian everyone favourite dish in which sweet little cauliflower are dipped in the batter and takes oil bath and dressed with yummy sauce. Who dont love this.... here is the recipe how I prepare.

Ingredients:

Cauliflower - 1
Ginger + Garlic paste - 1 tbsp
Salt - As required
Pepper - 2 tsp
Cornflour - 1/4 cup
All purpose flour - 1/4 cup
Oil for deep frying.

Making sauce :

Garlic - 3 pods chopped very finely
Green chilli - 2 finely chopped
Soya sauce - 1 1/2 tbsp
Tomato sauce - 1 tbsp
Chilli sauce - 1/2 tbsp
Vinegar - 1/2 tbsp
Cornflour - 1/2 tbsp
Water for mixing cornflour
Salt - as required

For Second frying :

Onions - 1 chopped as large cubes
Capsicum - 1 cubed
Ginger - 1 inch finely chopped
Garlic - 3 pods chopped finely
White pepper - just for taste 1 tsp

Method :

1. Seperate cauliflower into medium sized pieces wash and drain.
2. Now mix cornflour, allpurpose flower, ginger+garlic paste salt and pepper with water thicker then dosa batter.
3. Now add the florets in the batter so that they should be well coated. If it is still loose dust again with cornflour.
4. Heat oil for deep frying pan. When oil is ready deep fry them till crisp and drain it in the tissue.
5. Now cauliflower are ready.

Making sauce :

1. Mix all the sauces in a bowl.
2. In frying pan heat 1 tbsp oil and fry the chopped garlic and green chilli.
3. Add the sauces and vinegar saute well.
4. Now mix the cornflour, water and make a paste.
5. Add it to sauce and mix well so that cornflour changes to transparent colour.
6. Keep it aside.


For Second fry :

1. In a wok heat a tbsp of oil and fry chopped ginger and garlic slightly.
2. Now add the chopped onion saute until they are half done, add capsicum saute lightly.
3. Add the prepared sauce and deep fried florets mix well and give a good toss.
4. Sprinkle white pepper powder just for taste and garnish with spring onions.
5. Serve hot with fried rice, noodles or as an appetizer.


Note :

1. If you want to make as an dry manchurian omit the 4 and 5 th step in making
sauce.
2. Mix the sauce and florets only at the time of serving otherwise they becomes soggy.
3. When I prepared for potluck I made sauce and deep fried florets ahead of time.
4. Just before serving I reheated the florets in the oven until crisp and I did the remaining process.
5. Cauliflower can be substituted by mushroom, Vegetable balls, Chicken, paneer, babycorn.
6. Cornflour and water mixture can be adjusted accordingly for making sauce. Depends on how we need it like dry or saucy.

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CARAMEL CUSTARD


Cream caramel, flan or caramel custard is a rich custard dessert with a layer of soft caramel on top. It is mouth melting dessert and so creamy. Just wanted to share with you all. The recipe goes like this. Hope everyone enjoys !!!!!!!!

Ingredients :

Milk - 3 cups
Egg - 4
Sugar - 3/4 cup
Vanilla extract - 2 tsp

For caramel:

Sugar - 5 tbsp
Water - 2 tbsp



Method:

1. Melt 5 tbsp sugar with 2 tbsp water in a small heavy skillet constantly.
2. The sugar melts and changes colour to light brown as seen in the picture.
3. Immediately pour them in the prepared custard cups or any oven safe mould.
4. Rotate it evenly as soon as you pour them in cups so that it spreads evenly and forms coating at the bottom of the mould.
5.Keep it aside.
6. Now whisk the eggs briskly and let it be aside.
7. Now boil the milk and when it comes to boil switch off the flame.
8. Add the sugar, eggs and vanilla extract and whisk briskly till well blended.
9. Pour the mixture in the prepared moulds.
10. Now pour hot water into large baking pan to the depth of about 1 inch.
11. Now set the custard cups in the shallow pan and bake it for 45 minutes in 325 degree preheated oven.
12. Remove it when custard is set or insert a knife in the centre of the custard if you see the clean knife it is ready to remove from the oven.
13.Refridgerate for atleast 6 to 8 hrs.
14. You can unmould them by running a thin knife around the sides of mould to loosen them.
15.Now invert it in serving dish or plate and they can be served as sliced wedges with whipped cream or icecream topping.





Note :

1. When making custard sugar can be substituted by condensed milk too it gives rich and creaminess to the custard.

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BANANA FLOWER WITH AZUKI BEANS PULUSU(VAZHAPOO THATTA PAYARU KUZHAMBU)



Banana flower (arati poolu) with azuki(adzuki)beans or Red chori beans which is called thatta payaru in Tamil is combined with some ground dhal and spices tastes so good and healthy. It can be served with Steamed white rice accompanied with pappad or vadagams(vadiyalu) and some small onions. Coming to the health benefits banana flower is rich in fibre and beans offcourse is so good source of protein. It tastes so good.

Ingredients :

Banana flower - 1 Chopped
Aduki beans or red chori beans - 1/2 cup
Tamarind - lemon sized ball (get the pulp out of it)
Urad Dhal - 1 tbsp
Channa Dhal - 1 tbsp
Coriander seeds - 1 tbsp
Jeera - 1/2 tbsp
Pepper - 1/2 tsp
Red chillies - 5
Coconut - 1 tbsp (scrapped)
Fenugreek seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Jaggery - little for adjusting tanginess
Asafoetida - Pinch
Curry leaves - few
Coriander leaves - For garnishing
Mustard - 1 tsp
Sesame Oil for seasoning

Method :

1. Cook the Adzuki beans in the pressure cooker and keep it aside.
2. Clean the banana flower,chop it and cook in the water until it is done.
3. Dry roast all the spices and dhals one by one. Grind them coarsely by adding coconut to it.
4. Now add the cooked beans with boiled banana flower.
5. To this add ground paste, turmeric, tamarind pulp, Jaggery, Salt.
6. Let it boil and cook for some time like sambar.
7. Now season it with mustard, asafoetida and curry leaves.
8. Garnish with Coriander leaves.



Cleaning the banana flower :

Even though it is a tedious and time consuming process its worth it once we taste the dish.Take the outer covering and remove the bunch of florets remove the stamen in each flower. Chop the florets and soak them in buttermilk avoid discoloration. Repeat the process to the end or center of the flower.

Note:

1. In this dish banana flower can be substituted by bitter gourd, White pumpkin(Poosanikai) also.

2. Banana flower some time give slight bitter taste it all depends upon the variety.

3. Aduki beans can be soaked 6 hrs and cooked in pressure cooker for 1 whistle. If not soaked it can be cooked for more whistles.

4. Reserve the cooked bean water and banana flower water for making pulusu (kuzhambu).


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LOVELY AWARD 2nd TIME


I am happy to receive this lovely blog award again passed by POOJA again from myexperiencewithcooking blog. Thanks pooja for passing this award and I am very happy to receive it.

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VANKAYA PACHI PULUSU(ROASTED EGGPLANT IN TAMARIND SAUCE)


Brinjal is roasted in the flame gives smoky taste to the dish and is combined with the tamarind and some seasonings enhances the flavour of this smoky mashed brinjal. It is good to serve with the white rice and some appalams(pappads) or vadagams(vadiyalu). No wonder this tastes so divine with little and simple ingredients. So give it a try.



Direction for roasting eggplant :

1. Roast the eggplant in the flame or in oven. Turn often for even roasting.
2. The outer skin of the whole eggplant has to be black and inside it should be soft.
3. Then put the roasted one into the container and close it with lid or put it in cold water.
4. When it is cooled remove the skin and mash the brinjal well with hand or fork and keep it aside.





Ingredients :

Egg plant - 2
Onion - 1 chopped finely
Tamarind pulp - 2 to 3 tbsp
Mustard - 2 tsp
Green chillies - 3
Red chillies - 2
Urad dhal - 2 tsp
Bengal gram dhal - 2 tsp
Asafoetida - 1 tsp
Jaggery - 1 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - garnishing




Method :

1. Heat oil in the pan and season with Mustard, urad and bengal gram dhal.
2. Add the chillies, Curry leaves and Asafoetida.
3. Then add the tamarind pulp and dilute with 1 1/2 cups of water.
4. Add jaggery and salt to it and let it boil for few seconds.
5. Switch of the flame and add mashed roasted brinjal and chopped raw onions.
6. Mix well and check for salt. If it is too tangy you can add little jaggery to adjust the tanginess.
7. Garnish with chopped coriander leaves.
8. Serve with hot steamed rice and pappads or vadagams (vadiyalu).

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MUNG BEAN SPROUT SALAD

Sprouting grains increases the contents of total proteins, fat, certain essential amino acids, total sugars etc. This salad is so nutritious and tastes so good as it contains sprouts, vegetables and touch of ginger and lemon. They are really bumped up with lot of vitamins, Minerals, fibre etc. So try it and let me know the outcome.

Ingredients :

Sprouted Mung bean - 1 cup
Carrots - 1/4 cup shredded or finely chopped
Cucumber - 1/4 cup fined cubed
Cabbage - 1/4 cup finely sliced
Ginger - small piece
Green chilli - 1
Curry leaves
lemon - 1/2
coriander leaves - few
Coconut shredded - 1/2 tbsp (optional)
Asafoetida - 1 pinch
Salt
oil - 1 tsp



Method :

1. Heat the oil in a frying pan. Crush ginger and chilli or make paste.
2. Add the mustard seeds and once it splutters add ginger and chilli paste, asafoetida and curry leaves too.
3. Then add the sprouts sprinkle some water and close the lid so that the sprouts are cooked slightly.
4.Once moisture is absorbed add carrots and cabbage mix well and put off the fire immediately.
5. Now add cucumber, coconut, squeeze the lemon and salt.
6. Toss everything together and garnish with coriander.
7. It taste so yummy.

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MILK DELIGHT GOES FOR MITHIA MELA EVENT

Today I am posting interesting, mouth watering sweet. Creaminess of the milk and crunchiness of nuts makes sweet delightful and melting. Don't think I am exaggerating the dish I am sure it tastes so heavenly if you try it once. . Happy sweet making and don't forget to post your comments.

Ingredients:

Basmathi rice - 3.5 tbsp
Coconut - 3.5 tbsp
Milk - 1 1/2 litre
Ghee - 1 tbsp
Almond - 5 tbsp
Walnut - 5 tbsp
Pistachios - few for garnishing
Sugar - 180 gms
Saffron - 2 pinch crushed

Method :

1. Toast almonds and walnuts in the dry pan. Cool it and powder them coarsely.
2. Wash the basmathi rice and drain them.
3. Heat ghee in heavy bottom vessel or non stick broad vessel.
4. Add the drained rice and grated coconut and fry until they are nice golden brown color.
5. Now add the milk to this and simmer till reduced to half the original quantity.
6. Add crushed saffron and sugar in low heat stirring continuously.
7. When it is reduced to 1/4 quantity and reaches to thick consistency switch of the heat.
8. Once it is cooled keep them in fridge
9. While serving make small balls out of milk mixture.
10. Now roll and dust them in coarsely powdered nuts.
11. Garnish with pistachios and serve chilled.


Note :

1. Once the milk mixture is done put it in fridge for 4 hrs at least so that it thickens and it will be easier to make balls.
2. Dusting with nuts while time of serving gives crunchiness to the sweet. But it can be done earlier too and be sure to keep it in fridge.

I am sending this sweet to Mithia Mela event Hosted by srivalli of cooking4allseasons.


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Lovely Ist Award


This lovely award is passed to me by Pooja. Thank you pooja for passing me this award. I am very very Happy to receive this. I am overwhelmed. Once again thanks pooja for encouraging with your comments.

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

I am passing this awards to my new friends lavanya, pooja, akals, ramya in words because they have already received this award from pooja ... so here are some new friends I wanted to pass this award.

1. Mahimaa's kitchen Her two blogs about food and regarding nutrition is also so good.
2. Prathiba She is also my new friend and I love the pictures and presentation in her blog.
3. Nithya of http://4thsensesamayal.blogspot.com/ also has lovely blog for the beginners started by freshers to share their experimental cookery.
4. Aparna who is my follower and keeps commenting on my blog, her blog is also so good which I started visiting recently.

There are many blogging friends to whom I can pass this but page is not enough to hold this list. And each blogger has different talents and I admire everyones work. So please accept this and I again thank you all for your wonderful support.

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CHAYOTE CURRY (chow chow, bangalore vankaya)


Chayote is called chou chou ore chow chow in tamil and bangalore vankaya in telugu belongs to gourd family. It is used to do sambar, curries, sweets etc. I am posting chayote with the combination of channa dhal taste good and healthy too.

Ingredients :

Chayote - 1 cubed
Channa dhal - 1/4 cup
Onions - 1/4 chopped finely
Garlic - 4 to 5 pods sliced
Red chillies - 3
Saunf - 1 tsp (optional)
Cummin seeds - 1 tsp
Mustard - 1 tsp
Urad dhal - 1 tsp
Coconut - grated 1/2 tbsp (optional)
Curry leaves - few
Coriander leaves for garnishing
Tumeric - little
Oil and salt - as required


Method :

1. Boil chayote and channa dhal seperately.
2. Heat oil in frying pan then season with mustard, urad dhal, red chillies, saunf and cummin seeds one by one.
3. Add garlic, onions and curry leaves and saute till they becomes transparent.
4. Add boiled channa dhal and chayote mix well.
5. Add shredded coconut, check for salt and add coriander leaves.

Note :
1. Boiled and drained water from channa dhal or in chayote can be used for making rasam or sambar.
2. Chayote can be boiled in microwave too.

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CORNFLOUR HALWA


This is easy sweet that can be prepared without prior planning. It tastes so yummy too.


Ingredients :

Cornflour - 1 1/2 cup
Milk - 1 1/2 cup
Water - 1 1/2 cup
Sugar - 1 1/4 cup
Ghee - 4 tbsp
Cashew - 1/4 cup broken to small pieces



Method :

1. Heat 1/2 tbsp of ghee in the frying pan, add broken cashews and fry till golden brown and remove and keep it aside.
2. Now add milk, water and sugar to cornflour and mix every thing well.
3. Pour this cornflour mixture in the frying pan and stir continuously until it get thickens and color changes from pure white to transparent.
4. Then add remaining ghee and cashew so that all blends well.
5. Transfer them to greased plate immediately and once cooled can cut to desired shapes.
6. It is ready to serve and even tastes good if chilled also.

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GARLIC RICE


It is perfect dish for garlic lovers. I often make this when I have leftover rice but it is not hard and fast rule that you have to use only leftovers. Just cook rice cool it and can be used for this preparation.

Ingredients :

Cooked rice - 1 cup
Garlic pods - 15
Pepper powder - as required
Curry leaves - 2 springs full
Urad dhal - 2 tsp
Salt - as required
Ghee - 1 tbsp
Oil - 1 tbsp


Method :

1. Heat oil and ghee in the frying pan.
2. Slice the garlic into small pieces.
3. Add the urad dhal to the hot oil then add curry leaves so that they get crisp.
4. Now add the garlic pods and saute till light brown .
5. Add rice, salt and pepper according to your taste and fry them until they are well blended and becomes hot. Yummy Garlic rice is ready to serve.



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PEPPER RASAM(CHAARU)

This rasam is perfect for digestion and relieves gastric problems too. It tastes so yummy if you feel like drinking something hot(spicy). Serve rasam with rice and some simple curry, pappad, or thogayals(chutney).

Ingredients :

Tamarind pulp - out of 1 lemon sized ball
Mustard - 1 tsp
Curry leaves - few
Coriander for garnishing
Jaggery - 1 tsp for taste (optional)
salt as required
Oil for seasoning

For Grinding:

Coriander seeds - 1 tbsp
Jeera - 1/2 tbsp
Pepper - 1 1/2 tsp
Garlic - 4
Curry leaves - few
Red chilli - 1
Tumeric - 2 tsp

Method :

1. Dilute the tamarind pulp with 1 1/4 water.
2. Grind the above ingredients to coarse paste.
3. Add the ground one to tamarind water then jaggery and check for salt.
4. Let it boil for few minutes.
5. Season with mustard and curry leaves.
6. Garnish with coriander leaves.

Note :
1. Adjust the sourness of tamarind according to your taste.
2.Even 10 garlic pods can be boiled in water and ladle of rasam.
3. When garlic becomes soft(not mushy) add it to the rasam and serve.

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