PINEAPPLE RASAM

PINEAPPLE RASAM

PINEAPPLE RASAM

Pineapple                         - 1/2 

Tomato                             - 1

Toor dal water                 - 2 cups

Turmeric powder             - 1/4 tsp

Lemon juice                     - 2 tsp

Coriander leaves              - 2 tsp

Rasam Powder                 - 2 tsp

Salt                                   - to taste

Oil                                     - 1 tsp  

Mustard seeds                   - 1/2 tsp

Urad dal                            - 1/2 tsp

Curry leaves                      - 1 sprig

Jeera                                 - 1/2 tsp

Asafoetida                         - 1/4 tsp

Pineapple pieces               - 5 tsp


METHOD:

Pressure cook toor dal  strain the water and set aside..

Take 1/4 size of pineapple,chop the pineapple to fine pieces.use only the tender portion of pineapple and set aside.

Grind the remaining pineapple slices to fine paste or filter it and set aside.

Now heat oil in a frying pan when hot..

Add mustard seeds, Urad dal Jeera, asafoetida and curry leaves..then 

Add the chopped pineapple and saute well for few mins.

Add to the dal water,chopped tomatoes,turmeric powder,salt & pineapple juice and  mix it well.

Add the dal water mix and rasam powder to the seasoning and stir it well.

Let it cook for 5 mins.

Garnish with coriander leaves and remove from fire.

Yummy pineapple rasam is ready to taste.

BEETROOT RASAM

BEETROOT RASAM

GINGER  CAULIFLOWER

INGREDIENTS:

Cauliflower                - 2 cup

Turmeric powder       - 1/4 tsp

Carrots                       - 1/2 cup

Green peas                 - 1/2 cup

Ginger                        - 2 inches

Onion                         - 1

Garlic cloves              - 2 


Tomatoes pureed       - 2


Cardamom                 - 1

Clove                          - 2

Bay leaf                     - 1

Cinnamon stick         - 1 inch

Peppercorns               - 5

Yogurt                        -1/4 cup

Chilli Powder            - 1 tsp

Salt                            - to taste

Oil                              - 1 tbsp

Method:


Cut  1 inch of ginger into fine juliennes. set aside..

Coarse grind bay leaf , cinnamon stick, cardamom and cloves and set aside

Grind Onion Garlic cloves and 1 inch of Ginger given for grinding and set aside. 

Save 1 tsp of ground paste separately ..

Take a frying pan ..Heat oil  

Add in the cauliflower florets, and saute for about 5 minutes.

Add in the turmeric powder saute till raw smell fades

Remove and keep aside.

Add in the ground onion paste. 

Add in the yogurt, red chilli powder and salt tO the sauteed cauliflower and marinate for about 30 min.

Now heat about 1 tbsp of oil, add in the coarsely ground tempering.

Add in the juliennes of ginger, saute for a min.

Now add in the 1 tbs of the ground onion paste which was saved separately.

Add in the tomato puree, saute till oil separates.

Add in  carrots and the peas.

Stir for a minute, add in the cauliflower with the marinate.

Then cover and cook till the masala is cooked and coats the veges.

The cauliflower should be crunchy. Taste for salt and remove.

Goes well with Chapathis and Rotis.....

BEETROOT RASAM

BEETROOT RASAM

Beetroot Rasam

INGREDIENTS:


Grated beetroot         - 1 cup

Tomato                      - 1 

Tamarind pulp          - 1/4 cup 

Turmeric powder      - 1/2 tsp

Garlic cloves             - 1 tsp

Rasam powder          - 1 tbsp

Asafoetida                - 1/4 tsp

Mustard seeds          - 1tsp

Coriander leaves      - 1tsp

Salt                           - to taste

Oil                            - 1 tsp

Method:

Grate the beetroot cook  with 1/2 cup of water. Once cooked,

Add the tomato, tamarind pulp, turmeric powder and salt to it. Keep it aside. 

Take a frying pan, add 1 tsp of oil and

Add the mustard seeds. When splutters 

Add the garlic  asafoetida powder and curry leaves. saute for few seconds. 

Add tamarind juice. bring to boil. 

Add  cooked beetroot mixture, rasam powder and enough water. 

check for consistency and bring to a boil. 

Switch of the flame and garnish with coriander leaves.

CHICKEN STUFFED BRAIDED BREAD..

CHICKEN STUFFED BRAIDED BREAD..

VERMICELLI [OR] SEMIYA VEG BIRYANI

INGREDIENTS:

Vermicelli [or] Semiya   - 1 1/2 cups

Carrot                             - 1/4 cup

Beans                              - 1/4 cup

Green Peas                     - 1/4 cup

Onion                              - 1 

Tomatoes                        - 2

Green chillies                 - 2 

Ginger & garlic paste     - 2 tbsp

Yogurt                             - 1 tbsp

Mint leaves                      - 5 tbsp

Cilantro                           - 5 tbsp

Chilly powder                 - 1 tbsp

Coriander powder           - 1 tsp

Lemon Juice                   - 1 tbsp 

Cinnamon stick               - 1 inch 

Cloves                              - 4

Cardamom                       - 1

bay leaves                        - 2 

Oil                                   - 3 tbsp

Ghee                               - 1 tbsp

Water                             - 3 cups

METHOD:

Chop all vegetables and keep aside.

Take a pan take 1 tbsp of ghee and fry the vermicelli till its golden brown. keep aside

In the same pan add the rest of ghee and  oil.

Add cinnamon, cloves and cardamom. then 

Add chopped onions saute till transparent.

Add ginger & garlic paste and green chillies. saute well till raw smell fades..

Now add the tomatoes and saute till mushy.

Add mint and half of cilantro leaves.

Add the coriander powder, garam masala powder and saute for 5 mins.

Add  yogurt and mix well.

Add carrots, peas and beans. saute well.

Now add the water and let it boil. Then add the salt.

Add fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

Add the lemon juice and mix it again. 

Garnish with other half of cilantro leaves.

Yummy Vermicelli [or] Semiya Biryani is ready to taste.

Serve with Raita or tomato ketchup.

VEG PUFF

VEG PUFF

VEG PUFF

INGREDIENTS:

Pastry puff sheets             - 1 packet 

Potatoes                             - 3 

Green chilies                      - 2 

Onion                                 - 1

Ginger-garlic paste            - 1 tsp 

Turmeric powder               - 1 tsp 

Coriander powder              - 1 tsp 

Chilli powder                     - 1 tsp 

Oil                                      - 2 tbsp 

Curry leaves                       - 1 sprig

Salt                                     - to taste

Method:

Preheat the oven to 350 degrees F.

Take a frying pan, heat 2 tbsp of oil .

Add mustard and cumin seeds. When splutters 

Add onions, saute till transparent.

Add  ginger-garlic  paste, saute  till the raw smell fades.

Add green chilies and  curry leaves..Then

Add turmeric powder, coriander powder and  red chilli powder saute till the raw smell fades

Now mashed potatoes, salt  mix well.

Remove it from flame  leave it to cool.

Slice each puff sheet into 5 pieces.

Unfold the layers, stuff with the 2 tsp of potato mixture, seal the two sides applying little water to the sides and paste it will. Make a triangle shape.

Repeat the same process for the other pieces.

Keep in pre heated oven for 15 min or till they become golden brown.

Yummy Veg Puff is ready to taste.

Serve hot with tomato ketchup and chilli sauce.

ALOO PARATHA

ALOO PARATHA

ALOO PARATHA

INGREDIENTS:

Wheat flour                   - 2 cups

Potatoes                         - 3 

Onion                              - 1/4 cup

Coriander leaves            - 1 tbsp

Chili powder                  - 1/2 tsp

Turmeric powder           - 1/4 tsp

Chat masala                  - 1/4 tsp

Salt                                - to taste

Oil                                 - 5 tbsp


METHOD:

Boil, peel and mash the potatoes and keep aside..

Chop onion and coriander leaves.

Take a large bowl..

Add wheat flour,turmeric powder and salt,mix well.

Add enough water and knead to make a smooth dough.

Divide the dough into smooth balls,Cover and keep aside.

Take  another bowl add mashed potatoes, onion, coriander leaves,chaat masala chili powder  and salt and mix well.

Divide the potato mixture into equal portion and shape into balls.

Take dough ball and roll it with a rolling pin into rounds.

Place a potato ball in the center,bring the edges to enclose it and pinch extra part on top.

Flatten the balls and sprinkle with a little flour and roll them with rolling pin into round chapathis.

Heat a tawa in medium heat.

Then place a paratha on it and cook for 3 minutes.

Turn the paratha, apply some oil on it and spread it all over paratha.

Turn again and apply some oil other side  and cook until golden brown.

Yummy Aloo paratha is ready to taste..

Serve hot with MintCurd or any Raita..

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

SORAKKAI PORIYAL OR BOTTLE GOURD PORIYAL

INGREDIENTS:

Bottle Gourd                       -  1 

Mustard                               -  1/4 tsp

Channa Dhal                      -  1/2 tsp

Big Onion                           -  1

Green Chili                         -  2

Red Chili                             -  2

Curry Leaves                       -  1 sprig

Grated coconut                   - 2 tsp

Oil                                       -  1 tsp

Salt                                      -  to taste


METHOD

Take a frying pan.. heat oil when hot..

Add mustard red chillies and Channa dal. When  splutters.. add curry leaves..

Add chopped onion, green chilli and  saute  till the onion turns transparent . 

Add the chopped bottle gourd and salt. Add 1/4 cup of water and mix  well. 

Cook this for about 10 – 15 min till the vegetable is cooked and the water is completely absorbed.Add grated coconut  saute for 2 mins ..

Bottle gourd poriyal is ready to taste... 

Goes well with rice ...

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

CHINESE FRIED SPRING ROLLS

INGREDIENTS:

Onion                                      - 1 

Shredded Cabbage                 - 1 Cup 

Carrots julienned                   - 1 Cup 

Capcicum julienned               - 1 

Mushroom julienned              - 1/4 cup

Bean Sprouts                          - 1/2 Cup 

Ginger minced                        - 1 tsp

Garlic minced                         - 1 tsp

Sesame Oil                             - 2 tbsp

Soya Sauce                             - 2 tbsp

Chilly powder                         - 1 tsp

Salt                                         - to taste

Canola oil                              - for deep frying

Spring Roll Sheets                - 1 Packet 


METHOD:


Take a frying pan ... heat the oil 

Add chopped onion and saute well..

Add minced ginger and garlic saute till the raw smell fades.

Add the vegetables and stir fry for 1-2 minutes

Next add the chilly powder soya sauce, salt and pepper powder.

Remove off heat and allow it to cool.

Add a 1 1/2 tbsp of filling to a sheet and roll it, turning the sides in to make a cylinder.

Wet the end and press lightly to seal.

Heat oil in a frying pan for deep frying.

Add the spring rolls fry till light brown.

Drain on  tissue paper to remove excess oil.

Serve with chilly and garlic sauce...

ADA PRADHAMAN

ADA PRADHAMAN 

ADA PRADHAMAN

INGREDIENTS:


Readymade Ada                - 250 gms

Jaggery                             - 400 gms

Thick Coconut Milk         - 1 cup

Coconut Milk                    - 5 cups

Dry Ginger Powder           - 1/2 tsp

Cardamom Powder           - 1 tsp

Ghee                                  - 3 tbsps

Cashew Nuts                     - handful

Raisins                              - handful

Coconut pieces                 - 4 tbsp

Ghee                                 - 2 Tbsp


METHOD:

Heat ghee in a pan and fry the coconut pieces, cashew nuts and raisins to golden brown.Keep aside.

Wash  soak Ada in warm water for 30 minutes and strain well.

Heat 1 tbsp of ghee in a pan and roast the ada in a low flame to a golden brown.


Dissolve jaggery in water strain the impurities and make a syrup.

Take a  heavy bottomed pan.

Add 3 cups of thin coconut milk and heat it.

When it boils,add the roasted ada.

Cook ada till soft, pour the jaggery syrup and allow it to cook till the mixture becomes slightly thick.

Add the remaining 2 cups of thin coconut milk and dry ginger powder.

Cook in a medium flame till it reaches the right consistency simmer  the flame,

Add the thick coconut milk, simmer for two minutes and add the cardamom powder and remaining ghee.


Garnish with fried coconut pieces,cashew nuts and raisins.

Yummy Ada Pradhaman is ready to taste..

Serve warm or chilled.

PAKODA CURRY OR PAKODA KUZHAMBU

PAKODA KUZHAMBU

Friends check the link for making Pakoda [ just click on Pakoda to get the recipe]or can use the one we get in shops...

INGREDIENTS FOR KUZHAMBU:


Onion                         - 1

Tomato                      - 2

Garlic cloves              - 3

Green chilly               - 2

Red chilly powder      - 1 tsp

Coriander powder      - 2 tsp

Turmeric powder       - 1/4 tsp

Curry leaves               - 2 sprigs

Cilantro                      - 2 tbsp

Fennel seeds               - 1/4 tsp

Clove s                        - 2

Cinnamon                   - 1' stick

Bay leaf                       - 1

Salt                              - to taste

Oil                                - 2 tbsp

FOR GRINDING:

Coconut                       - 1/4 cup

Fennel seeds                - 1/2 tsp

Poppy seeds                 - 1/2 tsp

Pottu kadalai               - 1 tsp


METHOD FOR GRAVY:

Grind fennel seeds, poppy seeds, coconut, and pottukadalai to a fine paste with enough water. Set aside.

Take a frying pan heat oil, then

Add Fennel seeds Cloves,Cinnamon and Bay leaf  for tempering.

Then add  garlic cloves, green chillies, curry leaves and saute well.

Add chopped onions and saute till it turns transparent.

Add the tomatoes and saute well till they turn mushy.

Now add the ground coconut masala and saute for 2 mins.

Add turmeric powder, coriander powder, red chilly powder and saute till the raw smell fades.

Add 5 cups of water, and salt to taste. Close with lid and cook for 7 more minutes.

The gravy should be watery so add more water if required.

Once the oil is separated from the gravy, add the pakodas. Do not stir.

Bring the gravy to boil once and then remove from heat.

Garnish with coriander leaves.


Goes well with Rice and Chapati.