STRAWBERRY KESARI
My friend Nammu's Son Shiva decorated her kesari with Strawberry which inspired me in trying strawberry kesari.... my try has given a good result...would like to share my yummy kesari with u all...and method of making is just like pineapple kesari and here it goes........
INGREDIENTS:
Semolina or Rava - 1 cup
Ghee - 1 cup
Strawberry chopped - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 tsp
Raisins - 3 tbsp
Cashew nuts - 5 tbsp
Food color - pink
METHOD:
Heat a tsp of ghee and roast cashews till golden brown then add raisins and let it bubble up remove and set aside.
Add a tsp of ghee and roast rava.set aside
Add the chopped strawberries in a same pan add 1 tbsp of ghee and saute for 4 minutes or until the strawberries gets soften.
Boil water in a separate pan.Add a drop of pink color.
Add the sauted strawberries to the boiling water. then
Add the roasted Rava to boiling water. Keep stirring while adding rawa to avoid lump.
When rava is cooked add sugar and keep stirring continuously.
Add remaining ghee and keep stirring till the mixture comes together leaving the sides of the pan.
Now add the ghee fried cashews and raisins and switch off.
Grease a plate and level the kesari.
Cut it to desired shapes or can be had in cups too...
Yummy Tasty Strawberry Kesari is ready to taste...
VAZHAKKAI BAJJI
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| VAZHAKKAI BAJJI |
INGREDIENTS:
Vazhakkai or Raw plantain - 2
Besan or Gram flour - 2 cups
Rice Flour - 2 tbsp
Baking soda - 1/2 tsp
Asafoetida - 1/2 tsp
Red Chili Powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - to taste
Water - for thick batter
Oil - for deep frying
METHOD:
Slice the raw bananas lengthwise long and thin slices.
In a wide bowl mix besan flour, rice flour,turmeric powder, red chili powder and asafoetida.
Add water to it little by little to make a thick batter.
Heat oil in a frying pan.
Dip the sliced plantain in the batter.
Make sure batter is coated well on all the sides.
Drop them into the oil and after 2 minutes gently turn them over.
Fry them till golden brown.
Yummy Tasty Vazhakkai bajji is ready to taste.
Serve them with coconut chutney and hot ginger Tea.
CARROT KHEER
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| CARROT KHEER |
INGREDIENTS:
Carrot - 5
Milk - 1 cup
Evaporated milk - 1/2 can
Sugar - 1/2 cup
Saffron - few strands
Cashews & Raisins - 2 tbsp
Ghee - 1 tbsp
METHOD:
Fry Cashews and raisins in a tsp of ghee and set aside.
Dissolve the saffron strands in a little bit of warm milk.
Peel the carrots and cut them into small slices.
Pressure cook the carrots with about 1 cup of milk until well cooked.
Once cooked let it cool.
Grind it to a smooth puree in blender.
Take a heavy bottom pan.
Add the ground puree and sugar and mix it well.
Now add the evaporated milk and let it to boil.
Add the dissolved saffron strands and remove from flame.
Garnish with the nuts.
Serve cold.....
Yummy Carrot Kheer is ready to taste....
PRAWN MASALA
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| PRAWN MASALA |
INGREDIENTS:
Prawns - 1/2 kg
Shallots - 1 cup
Ginger & Garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Oil - 3 tbsp
METHOD:
Marinate prawns with salt,chilly, turmeric, and fennel powder and keep aside for 20 mins.
Take a frying pan add oil. when hot
Add shallots saute till golden brown.
Add in ginger garlic paste, curry leaves and saute till the raw smell fades.
Add in coriander powder and garam masala and saute. Then
Add the marinated prawns. Saute well and cover the pan with a lid.
The prawns will release its own water. if u feel dry can add 1/4 cup of water.
Cover and cook till the prawns its done.
Remove the lid mix thoroughly and allow the masala to be well coated on the prawns.
Serve hot.
Yummy Tasty Prawn Masala is ready to taste.
Goes well with Rice and Rotis..
GINGER CHICKEN
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| GINGER CHICKEN |
INGREDIENTS:
Chicken Boneless - 1/2 kg
Chilly Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Ginger - 6 tbsp
Onion - 2
Mint Leaves - 2 tbsp
Curry Leaves - 1 sprig
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
METHOD:
Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.
Take frying pan. when hot
Add one tsp of oil then add curry leaves and mint and saute well.
Add marinated chicken saute for a min and close the lid and cook in a low flames.
The chicken will shed its own water and cook. Stir occasionally till completely cooked.
Heat a pan add 1 tsp of oil.
Add mustard seeds and fennel seeds.
Add chopped ginger and onions and fry till golden brown and mix this with the cooked chicken.
Stir fry for two more minute till all the masala gets well coated.
Serve hot.
Yummy Ginger Chicken of South Indian version is ready to taste.
Goes well with Rice and Rotis.
POTATO BONDA
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| POTATO BONDA |
INGREDIENTS FOR FILLING
Boiled Potatoes - 3
Onion - 2
Green Chillies - 2
Chopped ginger - 1/2 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/2
Oil - for deep frying
Salt - to taste
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
INGREDIENTS FOR BATTER
Besan flour - 1 cup
Rice flour - 2 tsp
Corn flour - 1 tbsp
Red chili powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
METHOD:
Mix the gram flour, rice flour and corn flour red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside.
Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot
Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.
Add cooked and mashed potatoes, turmeric powder, and salt and mix well.
Saute them well for five minutes and let it cool.
Take a deep frying pan.
Add oil for deep frying.
Make small balls from potato mixture, dip it into the batter and deep fry them.
Serve hot with any chutney or sauce.
SOYA CHUNKS PULAO
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| SOYA CHUNKS PULAO |
INGREDIENTS:
Soya chunks - 1 cup
Basmati rice - 2 cups
Onion - 2
Tomato - 2
Green chilly - 2
Ginger $ Garlic paste - 2 tbsp
Cinnamon - 1
Bay leaf - 2
Star anise - 1
Cloves - 2
Cumin seeds - 1 tsp
Saunf - 1 tsp
coriander leaves - 5 tbsp
Mint leaves - 5 tbsp
Red chilly pwd - 1 tsp
Salt - to taste
Ghee - 2 tbsp
Oil - 3 tbsp
Method:
Wash and soak soya chunks in warm water for 15 mins.
Squeeze water welland keep aside.
Wash and soak rice in water for 15 mins.Drain and set aside.
Heat ghee and oil in a cooking pan.
Add cinnamon , bay leaf, star anise, cloves, cumin, saunf and saute till it crackles.
Add chopped onions saute till trasperant.
Add green chillies slit lengthwise and stir well.
Add ginger garlic paste and turmeric pwd.saute well
Add tomatoes and saute till mushy.
Add mint leaves,saute for a min.
Add red chilly pwd, and mix completely.
Add the soya chunks, mix well and cook for 2 min
Now add soaked rice and mix well.
Add 3 cups of water, stir and add salt .
Cook for 20 mins in low flame and switch off the flame.
Water would have evaporated by this time and the rice will be cooked well.
Garnish with chopped coriander leaves..
Yummy Soya Chunk Pulao is ready to taste..
Goes well with any veg and non-veg dishes and raitas...
ADAI
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| ADAI |
INGREDIENTS:
Idli Rice - 1 cup
Raw Rice - 1 cup
Tuvar Dal - 1 cup
Chana dal - 1/2 cup
Moong gram - 1/2 cup
Urad dal - 1/2 cup
Garlic cloves - 3
Cumin seeds - 2 tbsp
Fennel seeds - 1 tbsp
Dry Red Chili - 4
Hing - 1/2 tsp
Shallot - 1/2 cup
Curry leaves - 3 sprigs
Coriander leaves - 6 tbsp
Ginger - 1 tbsp
Salt - to taste
METHOD:
Wash n soak rice and dal together for 3 hrs.
Seperately grind garlic in a blender to a smooth paste.
Add to the grinder rice and dal along with cumin seeds, fennel seeds, dry red chili to a slightly coarse batter.
Add water while grinding. The batter consistency should be little thicker.
Once done transfer it to a bowl, add enough salt, hing and mix the batter.
Now add finely chopped shallots,ginger,cilantro and curry leaves.
Mix everything well and leave it aside for half an hour.
Heat a Tawa. pour a ladleful of batter and spread it as dosai.Drizzle oil around the adai and cook in medium heat. when one side is cooked
Then flip other side and cook till it turn crispy.
Tasty Adai is ready to taste.
Goes well with Avial and chutney..
AVIAL
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| AVIAL |
INGREDIENTS:
White pumpkin - 6' inches
Yellow pumpkin - 6' inches
Senai - 6' inches
Raw banana - 1
Beans - 10
Carrot - 1
Drum sticks - 1/2
Potato - 1
Brinjal - 1
Grated coconut - 1 cup
Green chillies - 3
Curry leaves - 1 sprig
Jeera - 4 tbsp
Turmeric powder - 1/2 tsp
Mustard seeds - 1/2 tsp
Coconut oil - 1 tbsp
Salt - to taste
METHOD:
Grind green chillies, jeera and coconut to a fine paste and set aside
Cut all veggies lengthwise.
Cook it in water. when half cooked.
Add the ground green chillies, jeera and coconut paste and salt to taste.mix well
Put off the flame.
Now add yogurt and mix gently.
Heat the coconut oil.
Add add mustard seed when splutter add the curry leaves to it.Now add this to Avial.
If interested can add a tsp of coconut oil in the end to enhance the flavour...
Tasty avial is ready ..
Goes well with Adai and Rice..
MIXED VEG UTHAPPAM
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| MIXED VEG UTHAPPAM |
INGREDIENTS:
Dosai batter - 2 cups
Onion - 2
Carrot - 2
Cabbage - 1 cup
Beans - 5
Peas - 1/4 cup
Onion - 2
Tomato - 1
Ginger - 1" piece
Green Chilli - 2
Curry leaves - 2 tbsp
Coriander Leaves - 2 tbsp
Chilly Powder - 1/2 tsp
METHOD:
Finely chop the beans, onions, tomatoes, green chilli, ginger, coriander leaves and grate carrot and cabbage and set aside.
Take dosai batter and add all chopped vegetables to the batter..
Save some of carrot, cabbage, beans for sprinkling on top of the uttapam.
Add chilly powder and salt to the batter and mix well.
Heat dosai Tawa..
Pour a ladle of batter and spread it into a thick circle.
Add little oil to the side.
Sprinkle the some carrot,beans, cabbage mix over the uthappam and cook in medium flame.
Once uthappam in cooked, flip it to the other side and cook for a min.
Yummy mixed veg uthappam is ready to taste..
Serve Hot with Sambar and Chutney.
