KANDATHIPPILI RASAM

KANDATHIPPILI RASAM 


This Rasam is familiar in Nellai District .... this rasam has medicinal value... it is  good for cold and cough but as kandathippili is added it gives a Ayurvedic medicinal aroma which makes it totally different from other rasams... 

                                    Kandathippili Rasam 

INGREDIENTS:

Tomato                               - 1

Kandathippili                     - 5 sticks

Toor Dal                             - 1 tsp

Black Peppercorns             - 1 tsp

Dry chillies                         - 2

Coriander Seeds                 - 1 tsp

Cumin Seeds                      - 1 tsp

Asafoetida                          - 1/4 tsp

Garlic                                 - 1 clove

Mustard Seeds                   - 1/2 tsp

Curry Leaves                      - 2 tbsp

Oil or ghee                          - 1 tsp

Salt                                      - to taste


METHOD:

Take a saucepan heat 1 tsp of oil.

Add the kandathippili, peppercorns, toor dal, coriander seeds, cumin seeds, garlic,asafoetida and 1 tbsp of curry leaves and fry for 3 mins.

Cool it and grind together and keep aside.

Add the tamarind extract to a saucepan. add add chopped tomato and salt.when it is half cooked..

Add the ground powder.see that no lump is formed.

When it starts to boil and remove.

For tempering heat 1 tsp of oil  and add mustard when it splutters add 1 tbsp of curry leaves and add to the rasam.

Garnish it with coriander leaves ..Serve hot.

SOYA UTHAPPAM

SOYA UTHAPPAM

Soya Uthappam 

INGREDIENTS:

Dosai Batter                                     - 2 cups

Shredded soya                                 - 3/4 cup

Onion                                               - 1

Green chillies                                   - 2

Cumin seeds                                     - 1 tbsp

Mustard seeds                                  - 1 tsp

Oil                                                     - 2 tsp

Coriander leaves                              - 4 tbsp

Salt                                                   - to taste.

METHOD:

Soak the soya balls in boiling water.

Squeeze out the water, blend it in blender to make into shreds.

Heat 2 tsp of oil in a frying pan.

Add the shredded soya saute well and remove.

Heat another tsp of oil, when hot..

Add in the mustard and cumin seeds.When  splutter.

Add in chopped  onions and green chillies.Saute well. 

Add it to dosai batter along with soya shreds.

Add salt and mix well.

Heat a dosai pan. pour the flour into a thick oothappam.

Sprinkle with the chopped coriander leaves.

Apply little gingelly oil around the oothappam.

Flip over when one side is done.

Serve hot with any chutney and sambar.

CHINESE BARLEY WITH CARROT AND TOMATO SOUP...

CHINESE BARLEY WITH  CARROT AND TOMATO SOUP...

Barley with Carrot and Tomato Soup

INGREDIENTS:

Masoor dal                           - 1/2 cup

Barley                                   - 1/2 cup

Tomato                                 - 1        
                  
Carrot                                   - 1/2

Onion chopped                     - 1

Coriander leaves                  - 2 tbsp

Spring Onions                      - 2 tbsp

Garlic                                   - 2 cloves

Oil                                        - 1 tsp

Milk                                     - 1/4 cup

Pepper Powder                    - 1 tsp

Salt                                      - to taste

Water                                  - 6 cups

METHOD:

Soak barley for 3 hours..

Cook the masoor dal and barley with 6 cups of water.

Heat oil in a saucepan, 

Add the chopped onions and chopped garlic and saute  till onion turns golden brown.

Add the carrots and cooked dal and barley cook well.

Add the chopped tomatoes, spring onions,Coriander leaves, pepper and salt.

Bring to a boil.switch off ...

Now add milk and serve hot..

CORN SOUP - SINGAPORE STYLE

CORN SOUP  - SINGAPORE  STYLE

Corn Soup

INGREDIENTS:

Corn                                                 - 1 cup

Carrots and peas                              - 1/4 cup

French beans, Capsicum                 - 1/4 cup

Onion                                               - 1

Fresh grated cabbage                      - 1/4 cup 

Spring onion                                    - 2 tbsp

Shredded Ginger                              - 1/2 tsp

Chilli sauce                                      - 2 tbsp

Pepper powder                                 - 1 tbsp

Sugar                                               - to taste

Salt                                                   - to taste

Hot Water                                        - 1  cup

Vegetable broth                               - 1/2 cup

Corn flour                                       - 1 tbsp

Oil                                                    - 1 tbsp

METHOD:

Heat a saucepan  and add 1 tbsp of oil.

Add the ginger shreds saute well, then

Add all the veggies and saute them for 2-3 minutes. 

Add the corn, salt, sugar  Mix it well. cook it covered for 2 mins.

Then add the vegetable broth, water, pepper powder, chilli sauce.

Cook  the veggies  for 10 mins.

Last mix the corn flour in water and add to soup and leave it for a minute..

The soup will be thick now ...

Garnish with chopped spring onions...

Your Corn soup is ready to taste....

Serve it hot.....

PESARATTU - GREEN GRAM DOSA

PESARATTU - GREEN GRAM DOSA

Pesarattu

INGREDIENTS:

Whole green gram with skin         - 1 cup

Onion                                            - 1 medium 

Raw rice                                        - 1 tbsp

Ginger                                           - 1/4 inch 

Green chilies                                 - 5

Salt                                                - for taste

Chopped onions                            - 3/4 cup

Chopped green chilies                  - 1 tbsp

Cumin seeds                                  - 1/2 tsp

Oil                                                 - 1 tbsp


METHOD:

Soak green gram and rice together for at least 5 hours.

Grind with onion, ginger and green chilies.

Add salt at the end of grinding.

Heat oil in a pan and saute cumin seeds, green chilies with diced onions saute for  3 mins and keep it aside.

Heat a dosa pan and make dosa by spreading from center.

Add a tsp of oil around. Sprinkle the onion mixture on top and press with ladle.

Cook in medium flame till the dosa becomes crisp.

Serve hot with ginger chutney or onion chutney.

SOFT TOFU WITH MUSHROOM [Chinese Style]...

SOFT TOFU WITH MUSHROOM [Chinese Style]...

Its a chinese style tofu recipe which I got this recipe from a neighbor of mine.... Most of the chinese recipes are cooked in high flame and with soya sauce so for Indian its better to avoid salt while cooking as U all know soya sauce contains salt ....

Tofu with Mushroom

INGREDIENTS:

Button Mushrooms                                 - 12

Silken Tofu                                            - 1 pkt

Garlic minced                                        -  4 cloves

Shallots sliced                                        -  5 

Red chillies                                            -  2 

Light soy sauce                                      -  2 tbsp

Vegetarian oyster sauce                         -  2 tbsp

Vegetable oil                                          -  2 tbsp

Sesame oil                                              -  1 tsp

Spring onions                                        - 5 tbsp

METHOD:

Heat the oil in a non-stick wok.

Add in the chopped garlic and saute for a minute. 

Add in the sliced shallots saute it well.

Now add in the sliced red chillies saute well.

Add in the sliced mushrooms, stir fry well.

Add in the light soy sauce and stir fry.

Now add in the soft tofu and the oyster sauce.

Mix well, take care that tofu should not  break tofu.

Cook until the tofu is cooked thoroughly.

Add in the sesame oil and spring onions.

Remove and Serve  with Rice or Roti....

VEG SOUP WITH PASTA Singapore Style..

VEG SOUP WITH PASTA Singapore Style..


This  is healthy and tasty soup .... when pasta is added it will become children's favorite too.... of course we too will feel content this soup....

Veg Soup With Pasta

INGREDIENTS:

Onion                                        - 1

Carrots                                      - 2

Celery sticks                              - 3

Tomatoes                                   - 2

Green beans                              - 50 gms

Tomato puree                           - 1/2 tbsp

Leek                                          -  1

Frozen peas                              - 50 gms

Pasta                                         - 50 gms

Hot  water                                 - 1 lt

Pepper  Powder                        - to taste

Coriander leaves                       - 1/2 tsp

Vegetable oil                              - 1/2 tbsp

METHOD:


Chop all the vegetables and keep aside.

Take a frying pan heat  the oil .

Add the onions, carrots, leeks and celery, and saute for 2 mins. Lower the heat, cover and cook gently for five minutes.

Add the chopped tomatoes, green beans  frozen peas and tomato puree. 

Raise the heat. Add Hot water to it.

Bring to the boil and add the pasta and pepper.

Lower the heat and simmer for 15 minutes so that pasta will be well cooked, stir  frequently to make sure the pasta doesn't stick.

Once cooked remove from heat....

Garnish with coriander leaves...

Your Veg soup with pasta is ready to taste...

Serve it hot...