IDLI UPMA

Wondering what to do with a bowl full of left over idlis ?

Relax....Just leave them in you fridge and use them up to make 

this absolutely delicious Idli Upma....according to me this is one 

of the healthiest and tastiest form of leftover cookery ...and 

what more-  you can have this without any side dish too!

INGREDIENTS

• LEFTOVER IDLIS-10 -12

(crumble then well with your fingers)

• CHOPPED ONIONS-2 CUPS
• CHOPPED GREEN CHILLIES-4
• CURRY LEAVES -FEW
• SESAME OIL 1/2 CUP
• MUSTARD SEEDS -1/2 TEASPOON
• URAD DHAL -1/2 TEASPOON
• CHANNA DHAL -1 TEASPOON
• IDLI CHILLI POWDER - 1/3 CUP
• ASAFOETIDA POWDER - 2 PINCHES
• SALT TO TASTE

METHOD

1. Crumble the idlis into a lump free mixture.(It is easier to crumble refrigerated idlis into a lump free mixture)
2. Heat oil in  a pan.
3. Sputter the mustard seeds,dhals,green chillies and curry leaves.
4. Add the onions and fry till transparent. 
5. Add the salt.
6. Now add the crumbled idlies and toss well. add the idli chilli powder and asafoetida powder.Mix well . 
7. Remove from heat after a minute or two.
8. Serve hot .

This is not only a good breakfast but also a tasty lunchbox recipe.

THAYIR SEMIYA

Nothing is more welcome on a hot summer day than

 a bowl of a cool,curd/thayir/dahi based dish...

No wonder no South Indian meal is complete 

without a generous helping of curd rice or the Thayir sadam!

And this dish -Thayir Semiya is really a perfect finale to a heavy,

spicy meal or rather a meal by itself!

INGREDIENTS

• FRESH CURDS - 3 CUPS
• SEMOLINA -1 CUP
• OIL- 2 TABLESPOON
• GREEN CHILLIES-2
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL -1/2 TEASPOON
• RAISINS -1 TEASPOON
• CASHEW NUTS - 1 TABLESPOON
• CURRY LEAVES - FEW
• SUGAR - 1/2 TEASPOON
• ASAFOETIDA - 1 BROAD PINCH
• SALT TO TASTE

METHOD

1. Heat 1 tablespoon oil in a pan.
2. Fry the semolina slightly.
3. Add 2 cups of water and little salt .
4. Cook till done.
5. Cool.

1. Beat the curd with sugar,salt and asafoetida.
2. Heat 1 tablespoon of oil. Splutter the mustard seeds,urad dhal, cashewnuts,raisins,chopped green chillies and curry leaves.Fry till done.
3. Add it to the curd and mix well.
4. Now,spoon in the cooked vermicelli/semiya little by little and mix well.
5. Serve chilled with a bit of your favorite pickle.

#You can also add some grated carrots or chopped cucumbers to it.

# You can even top it with some grated coconut if you wish.

#This is a great dish to be packed in a lunch box


Linked to
http://www.indusladies.com/food/kids-lunch-box-recipes/

ONION -GARLIC CHUTNEY

What can be a more fitting accompaniment than this spicy and aromatic onion garlic chutney?

Be it idli,dosa,bonda,bajji,upma,pongal ,chappati,puri or a simple bread sandwich  this chutney is a perfect partner!!!

                    

INGREDIENTS

Onions (chopped) -2 cups

Garlic -10 -12 flakes

Tamarind puree – ¼ teaspoon

Channa dhal -2 tablespoons

Urad dhal -1 teaspoon

Coconut-2 tablespoons

Dry red chillies -6 -8

Mustard seeds -1/4 teaspoon

Oil -3 -4 teaspoons

Salt to taste

Curry leaves –few

METHOD

1.    Heat 3 teaspoons of oil.

2.    Fry the dhals and red chillies well.

3.    When they are golden brown, add the garlic , onions and curry leaves.

4.    Add the salt and fry till the onions are slightly browned.

5.    Add the coconut and sautee for a while.

6.    Add the tamarind puree and stir well.

7.    Cool .grind in a mixie with a little water.

8.    Season the chutney with mustard seeds spluttered in hot oil.

MEDHU VADAI

Medu vadai or Ulundhu vadai  is a traditional favourite of South India that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days.

No South Indian breakfast is complete without these golden brown vadais crisp on the outside and soft and white inside served with piping hot onion sambhar and white coconut chutney.

 It also doubles up as a snack .

It is a healthy,high protien dish.


 Grind the batter with just enough water to make a soft but not watery dough – as it’s the consistency of the batter that determines how soft and shapely the vadais turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the vadais must live up to the name.

The batter should be light and fluffy.

Take some ground batter and drop it in a bowl of water.If it floats,the batter is ready.

Take care to make the vadais as soon as the batter is made, as they will absorb too much oil if left to ferment. Also, forget not the hole in the centre for it is the defining feature of medu vadais!


Ingredients
1 cup urad dal (split black lentils)
1 teaspoon rice flour
3 green chillies , roughly chopped
3 to 4 peppercorns
8 to 10 curry leaves
1 tsp ginger
salt to taste
Oil for deep frying


Method
1. Clean, wash and soak the urad dal in enough water for atleast 2 hours.
2. Drain, add the  rice flour,green chillies, pepper, curry leaves and ginger and blend in a mixer to a smooth batter, adding little water.
3. Add the salt and mix well and divide the mixture into 8 equal portions. Keep aside.
4. Wet your hand, take a portion of the mixture and make a hole in the centre with your thumb.
5. You can even use a banana leaf to shape a vadai.
6. Heat oil in a kadhai, upturn your hand and drop the wada in oil.
7. Deep fry the vadai till both sides turn golden brown in colour.
8. Repeat with the remaining batter to make 7 more medu vadai.
9. Drain on absorbent paper. Serve hot with fried coconut chutney and sambhar

BAASUNDHI

Ingredients:

Milk                - 2 litres (Full cream milk)
Sugar            – 1 ¼ cups
Blanched /

sliced Almonds/ 

Cashews / Pistas  - 2 tblsp

Kesar-1 pinch

Ghee - 1 tsp

Method:
1. In a broad and heavy bottomed pan, add milk and heat in a high flame till milk starts boiling.
2. Reduce flame and simmer on very low flame

3. When a sheet of cream forms on tp, gently keep pushing it to the sides of the vessel.
4. Cook till 3/4th of the milk is reduced, repeating the process.
5. When little milk is left, scrape corners and put all the cream in the milk.
6. Add sugar and switch off the stove.

7.Add kesar dissolved in milk.
8. Stir gently, till sugar is dissolved completely.
9. Fry sliced nuts in ghee and mix with baasundhi.
10. Chill and serve in cups.

COCONUT CHUTNEY

What can be a more fitting accompaniment than a dollop of freshly ground coconut chutney for any South Indian breakfast or snack?

It is one of the simplest of recipes –yet many do not succeed in getting the right taste, flavor and presentation…

One of the secret of white and aromatic coconut chutney is to use freshly grated coconut (refrigerated /frozen coconut gratings let out coconut oil when ground in a mixie-hence spoils the taste and color.

INGREDIENTS

·        Freshly grated coconut -2 cups

·        Roasted gram(pottukkadalai) -1/2 cup

·        Green chillies-3

·        Tamarind- A tiny ball

·        or (tamarind  puree -1/4 teaspoon)

·        salt to taste

·        oil -1 teaspoon

·        curry leaves –few

·        mustard seeds -1/4 teaspoon

·        urad dhal -1/4 teaspoon

METHOD

·        Put  the coconut, roasted gram ,green chillies ,tamarind and salt into a mixie jar.

·        Grind it to a slightly grainy paste with just enough water.

·        Do not run the mixie continuously as it might heat up and cause the oil in the coconut to separate.

·        You can dilute it to your desired consistency.

·        (Usually thick chutney is more favoured)

·   You can also add a green chilly or two extra if the coconut is sweetish or you prefer spicy chutney.

·   Temper it with mustard seeds ,urad dhal and curry leaves spluttered in hot oil.

·      This is a great side dish for any South Indian dish like  idlies, dosas, upma, pongal, kichadi, vadais, bajjis, bondas etc…

SWEET POTATO CURRY

 Sweet potato (Sakkarai vallikizhangu) may not be as popular as the potato, but it more nutritious and has a low glycemic index too-hence a much healthier option!

INGREDIENTS

Sweet potatoes -1/2 kg

Turmeric powder -1/4 teaspoon

Chilli powder -1 teaspoon

Mustard seeds-1/4 teaspoon

Oil for frying

Salt to taste

METHOD

1. Peel and cube the sweet potatoes.

2. Heat 2 tablespoons of oil in a kadai.

3. Splutter the mustard seeds.

4. Add the cubed sweet potatoes, sauté well.

5. Add the powders and salt to taste.

6. Keep on stir frying , adding more oil as needed.

7. When the sweet potatoes are browned and soft, remove from heat.

8.Serve hot with rice ,sambar, rasam etc.or with chappatis.

PANEER BUTTER MASALA

Who will not fall for this delectable all time favorite side dish?
It is a perfect side dish for any rice or roti....


INGREDIENTS

• Paneer cubes -2 cups
• Garlic -1 clove
• Onions (chopped)- 1 cup
• Tomatoes -3
• Oil - 1 Tablespoon
• Butter - 3 Teaspoons
• Cinnamon - 1 stick
• Garam Masala powder -1/4 Teaspoon
• Chilli powder - 3/4  Teaspoon
• Salt to taste

METHOD

• Immerse tomatoes in boiling water.Wait for 10 minutes.Deain and peel off the skin.
• Mash well.
• Heat the oil.
• Sautee the cinnamon stick,garlic and onions .
• Cook till they are reddish.
• Add the tomato pulp. Cook well. 
• Add the salt and chilli powder.
• Boil till the raw smell goes off.
• Remove the cinnamon stick.
• Cool and puree in a blender.
• In a teaspoon of butter,Sautee the paneer cubes on low heat for less than a minute.
• Add them to the puree.
• Mix well . Simmer for 3-5 minutes over low heat (Do not over cook.It hardens the paneer).Add the garam masala powder.
• Add the butter. Stir well and remove from the stove.

#Adding a pinch of sugar enhances the taste of the gravy.

# This dish is usually not very spicy-So those who favor hot curries should add a little more chilli powder.

Garnish with coriander leaves or fresh cream (if you wish)

VEGETABLE VADAI

What can be a more inviting snack than a plate full of crispy,hot vegetable vadais ?

Ingerdients

• Urad Dhal -1 cup
• Channa Dhal -1/2 cup
• Chopped carrots- 1 tablespoon
• Chopped onions -2 tablespoons
• Chopped cabbage -1 tablespoon
• Coriander leaves - 1 tablespoon
• Curry leaves - Few
• Coconut bits -1 tablespoon
• Chopped green chillies-6-8
• Asafoetida powder -2 -3 pinches
• Salt to taste
• Oil for frying

Method

• Soak the dhals for 2 -3 hours.Drain .Clean .
• Grind to a slightly coarse paste with enough water.
• Add the other ingredients except oil.
• Mix well.
• Pat into round discs on your oiled palm or an oiled banana leaf.
• Make a hole in the center with your finger.This enables even cooking.
• Slip it into hot oil and fry till golden brown on both sides.
• Remove from oil and drain.
• Make vadais with all the batter.
• Serve hot with coconut or coriander chutney.

VEGETABLE SOUP

Here is a light and healthy soup...
a blessing when you are down with a nasty cold or sore throat and you do not feel like eating at all...


INGREDIENTS

• chopped onions-1
• chopped carrots-1 tablespoon
• chopped beans-2-4
• chopped celery stalk-1
• butter- 1 tablespoon
• spring onion leaves-2
• salt and pepper powder - to taste

METHOD

• Melt butter in a pan.
• Fry the vegetables  in it .Add 3 cups of water.Pressure cook for 5 whistles.
• Reserve some carrots,beans ans spring onions for garnishing.
• Grind the rest of the cooked veggies in a mixie.Add the ground mixture to the water in which it was cooked.
• Add 3 more cups of water and simmer well.Add salt and pepper to  taste.
• Serve hot topped with a few boiled vegetables.
• Hot buttered toast is a good accompaniment for this vegetable soup.

CARROT SOUP

Here is a wholesome and tasty carrot soup...quite different from the soups available in restaurants...

INGREDIENTS

• Carrots (grated) -3 cups
• Onions (sliced) - 2
• garlic  -3 pods
• butter - 2 tablespoons
• full cream milk -1 cup
• bayleaves -2-3
• cumim powder -1 teaspoon
• pepper powder - to taste
• salt -to taste

METHOD

1. Heat 1 teaspoon of butter in a pressure pan.
2. Saute the bay leaves.
3. Add the garlic pods,onions and carrots and saute for a minute.
4. Add 4 -5 cups of water .Simmer.
5. Pressure cook till done .(Approximately 5 whistles)
6. Open the pressure pan.Remove bay leaves.
7. Puree the cooked vegetable mixture in a mixie.
8. Add enough water and simmer.
9. Add Add cumin powder,pepper powder and salt .Bring to a boil.
10. Serve with a little butter and milk.

TOMATO THAYIR PACHIDI (RAITHA)

WHAT CAN BE MORE COOLING AND COMFORTING 

THAN A BOWL FULL OF COOL RAITHA

OR A THAYIR PACHIDI 

ON A HOT SUMMER AFTERNOON!!!!

THIS QUICK 'N EASY 

TOMATO RAITHA 

(THAKKALI  THAYIR  PACHADI)

IS A PERFECT ANSWER....

INGREDIENTS

• TOMATOES(FLESHY ,RIPE AND FIRM ONES) - 2
• FRESH CURDS -2 CUPS
• GREEN CHILLIES -2
• SALT TO TASTE
• CORIANDER LEAVES- FEW

METHOD

• CUT TOMATOES INTO SMALL PIECES. DRAIN.
• BEAT THE CURDS WITH SALT AND GREEN CHILLIES.
• ADD THE TOMATO PIECES.
• CHILL.
• GARNISH WITH A FEW CORIANDER LEAVES .
• SERVE WITH RICE,ROTIS,PULAVS OR A TRADITIONAL SOUTH INDIAN MEAL.

#YOU CAN ADD A PINCH OF JALJEERA POWDER FOR THAT EXTRA PUNCH.

CORIANDER ROTI

INGREDIENTS

WHOLEWHEAT FLOUR - 2 CUPS
MAIDA  -1 CUP
OIL -2 TEASPOONS
GREEN CHILLIES -4
CORIANDER (CHOPPED) - 2 CUPS
AJWAIN SEEDS - 1 TEASPOON
CUMIN SEEDS -1/2 TEASPOON
SALT TO TASTE ( APPROX 1/2 TEASPOON OR MORE)
GHEE - AS NEEDED





METHOD

• MIX TOGETHER WHEAT FLOUR,MAIDA,SALT,FINELY CHOPPED CHILLIES ,CUMINSEEDS AND CORIANDER LEAVES.
• ADD THE OIL AND MIX WELL.
• SPRINKLE WATER LITLLE BY LITTLE AND KNEAD TO A SOFT AND PLIABLE DOUGH.
• KEEP ASIDE FOR 30 MINUTES.
• MAKE LEMON SIZED BALLS FROM THE DOUGH AND DUST THE BALLS WITH SOME MAIDA AND ROLL OUT INTO THIN ROTIS ABOUT 6 - 8 INCHES DIAMETER.

• COOK THE ROTIS ON A HOT TAWA TILL BROWN SPOTS APPEAR ON BOTH THE SIDES.

• DRIZZLE WITH A LITTLE GHEE AND ROAST THE ROTIS TILL DONE.

• SERVE HOT WITH PICKLE ,CURD OR RAITHA.
• WRAP IN A PAPER TOWEL OR TISSUE WHILE PACKING UP IN A LUNCH BOX.

Linking up to...

http://www.indusladies.com/food/kids-lunch-box-recipes/

PIDI KOZHUKATTAI

THIS IS  ONE OF GRANDMA'S FAVORITE" TIFFIN" OR "PALAGAARAM "ITEM...

ONCE ,THIS KOZHUKATTAI THE DELICACY OF EVERY

TAMIL / SOUTH INDIAN  AGHRAHAARAM KITCHEN...

LATER , LOST IT'S POPULARITY TO MORE NEW FANGLED DISHES

AND AT LAST EMERGED AS A HERO....

FAVOURED BY FOODIES IN THE CITY...

WE SEE SELECT RESTUARANTS AND SWEET SHOPS DISHING OUT

PIDI KOZHUKATTAIS /UPMA KOZHUKATTAIS

AND I ALWAYS FIND THEM TO BE SELLOUTS

NO SOONER THAN THEY REACH THE SHELVES....

INGREDIENTS

• BROKEN RAW RICE (RICE RAWA) -1 CUP
• GRATED COCONUT    - 2 CUPS
• GREEN CHILLIES -5
• CHANNA DHAL -2 TABLESPOON
• MUSTARD SEEDS- 1/2 TEASPOON
• CURRY LEAVES   -FEW
• GINGER  -A SMALL PIECE
• OIL  - 1/2 CUP
• SALT TO TASTE

METHOD

1. HEAT OIL IN A HEAVY BOTTOMED PAN.
2. TEMPER THE MUSTARD SEEDS,CHANNA DHAL,CHOPPED CHILLIES ,CHOPPED GINGER AND CURRY LEAVES.
3. ADD THE RICE RAWA AND FRY SLIGHTLY.
4. ADD 3 CUPS OF WATER AND THE COCONUT AND SALT TO TASTE.
5. COOK WELL TILL THE RICE IS COOKED AND IT FORMS A MASS. ADD MORE WATER IF NEEDED.
6. COOL SLIGHTLY.
7. OIL YOUR PALMS AND TAKE SMALL BALLS OF THE COOKED MIXTURE AND SHAPE THEM INTO OBLONG SHAPED PIDI KOZHUKATTAIS.
8. ARRANGE THEM IN AN IDLI PLATE AND STEAM THEM FOR 8 MINUTES.

 # SERVE HOT WITH COCONUT CHUTNEY OR TOMATO CHUTNEY.

#THIS TASTY DISH IS EASY TO DIGEST AS IT IS COOKED AS WELL AS STEAMED.

#INSTEAD OF GRATED COCONUT ,SOME EVEN ADD TINY COCONUT BITS OR EVEN FINELY DICED CARROTS AND BEANS...


http://cooking4allseasons.blogspot.in/2014/08/come-join-us-for-breakfast-august-event.html

FRENCH FRIES (HOME STYLE)

        WHO WILL SAY NO TO THIS IRRESISTIBLE POTATO SNACK   ?????


     INGREDIENTS

   Potatoes( cut into 1/2 inch thick strips) -4

Oil for deep frying

Salt to taste

White pepper powder to taste (Optional)

  

METHOD

• Cut the potatoes into strips of about 1/2-inch thickness and width
• Soak potatoes in ice cold water for 1 hour at room temperature.
•  Drain well; pat dry with paper towels.Or spread under a fan on a towel and dry them.
• Heat oil in deep  pan .
• Sprinkle the potato strips widely ; fry in hot oil for about 4 minutes, or until golden brown and tender.
• Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.
• Sprinkle salt and pepper to taste. 
• Toss well.
• Serve hot with tomato ketchup or sauce.

This is a great starter or a fantastic Any Time Snack!!!

PAAV BHAJI

AND DO YOU FEEL STREET FOODS ARE NOT WHOLESOME AND UNHEALTHY ???

THOSE WHO HAVE TASTED A PLATE OF DELICIOUS PAV BHAJI WILL BEG TO DIFFER...

MILLIONS OF NORTH INDIANS HAVE PAV BHAJI ALMOST EVERY OTHER DAY -

MOSTLY FROM FAST FOOD JOINTS IN STREET CORNERS AND

 TINY CHAAT SHOPS WHICH DOT ALMOST ANY BUSY AREA IN INDIA...

AND IT IS ONE OF THE MOST BALANCED AND WHOLESOME MEAL IN A DISH ...

TASTY AND FILLING....PROVIDED  IT IS PREPARED HYGENICALLY...

THIS DISH HAS A BOUQUET OF VEGGIES,BREAD AND BUTTER THROWN IN...

SINCE IT IS COOKED WELL AND SERVED FRESH AND HOT -STRAIGHT OUT OF THE PAN,

CHANCES OF CONTAMINATION ARE MINIMISED...

BHAJI MEANS VEGETABLES AND PAV IS THE SOFT BUN. 

AND WHAT A PAIR THEY ARE!!!!!

INGREDIENTS

BOILED AND MASHED POTATOES -2 CUPS

CHOPPED ONIONS - 1 CUP

CHOPPED CARROTS,

CAULIFLOWER  AND CAPSICUM- 2 CUPS

BOILED GREEN PEAS- 1 CUP

CHOPPED TOMATOES - 3 CUPS

GARLIC - 6 CLOVES

LIME   -1

CHILLI POWDER - 1 1/2 TEASPOON

PAV BHAJI MASALA POWDER- 1 TEASPOON

CUMIN POWDER -1/2 TEASPOON

BLACK SALT - 2 PINCHES

SALT TO TASTE

BUTTER - 1 CUP

OIL - 3 TABLESPOONS

CHOPPED CORIANDER LEAVES - I CUP

PAV BUNS

OR 

ANY SOFT BUNS OR BREAD SLICES - 6 -10

METHOD

1. HEAT HALF OF THE BUTTER IN A HEAVY BOTTOMED PAN.
2. FRY THE CHOPPED ONIONS,GARLIC AND TOMATOES TILL COOKED AND MUSHY.
3. NOW ADD THE CHOPPED VEGETABLES AND COOK ON HIGH FLAME . ADD LITTLE   SALT AND CHILLI POWDER. COOK TILL DONE .SPRINKLE A LITTLE WATER NOW AND THEN.
4. NOW ADD THE MASHED POTATOES AND GREEN PEAS. 
5. ADD THE POWDERS AND SALT AND A LITTLE OIL. COOK TILL THE THE VEGGIES BECOME A SOFT ,REDDISH,SEMI SOLID  MASS.
6. ADD SOME MORE OIL AND BUTTER AND COOK WELL .
7. SLIT THE PAV BUNS HORIZONTALLY .SPREAD SOME BUTTER AND TOAST THEM LIGHTLY.
8. NOW SPREAD SOME BHAJI ON THE PAN AND RUN THE WHITE SIDE OF THE BUNS OVER IT AND TOAST FOR A FEW MINUTES .
9. SERVE THE PAV BUNS WITH A GENEROUS HELPING OF BHAJI
10. SPRINKLE THE BHAJI WITH SOME CORIANDER LEAVES AND A SLICE OF LIME AND SOME RAW ONION BITS.

ENNAI KATHIRIKAAI CURRY (MICROWAVED)

ENNAI KATRIKKAI MEANS LITERALLY "OIL BRINJAL"!

SO YOU CAN IMAGINE THE AMOUNT OF OIL THAT MAY GO INTO THE DISH

WHICH MAY BE "YUMMMY" ON YOUR TASTE BUDS

 BUT  "TOO BAD" FOR YOUR HEART AND WAISTLINE!

SO,

HERE IS A LOW FAT,HASSLE FREE -YET TASTY VERSION OF ENNAI KATIHRIKAAI.



INGREDIENTS

• SMALL ROUNDED PURPLE BRINJALS -1/4 KG
• DHANIA SEED -1 TEASPOON
• CHANNA DHAL -1 TABLESPOON
• URAD DHAL    - 1 TABLESPOON
• DRY RED CHILLIES -6
• ASAFOETIDA - A BROAD PINCH
• MUSTARD SEEDS - 1/4 TEASPOON
• OIL  - 2 TABLESPOON
• SALT TO TASTE

METHOD.

1. SLIT BRINJALS INTO 4 PARTS IN SUCH A WAY THAT ONE END IS INTACT.
2. HEAT 1 TABLE SPOON OF OIL IN A KADAI AND ROAST THE DHALS,DHANIA,CHILLIES AND ASAFOETIDA.
3. POWDER COARSELY IN A MIXER.
4. ADD SALT TO TASTE.MIX WELL.
5. STUFF THE SLIT BRINJALS WITH THIS POWDER.
6. HEAT I TABLESPOON OIL IN A KADAI.SPLUTTER THE MUSTARD SEEDS. ADD THE STUFFED BRINJALS AND GENTLY STIR FRY FOR A MINUTE OVER HIGH HEAT.
7. TRANSFER THIS MIXTURE TO A MICROSAFE BOWL.SPRINKLE SOME WATER.COVER.
8. MICROWAVE FOR 6 MINUTES IN 100% POWER OR MICRO HIGH.
9. REMOVE FROM THE MICROWAVE OVEN.
10. TOSS WELL AND SERVE HOT WITH SAMBAR RICE OR CURD RICE.
11. IF PREPARED IN A STOVE,THIS DISH NEEDS YOUR CONSTANT ATTENTION AND A LOT OF OIL...

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RASMALAI

Ingredients

4  cups milk for paneer (2% milk)
3  cups milk for Ras(sweetened milk)
4 - 4 1/2 tbsp. sugar for Ras(sweetened milk)
1 cup sugar
3 cups of water
saffron, cardamom
lemon juice
A pinch of yellow food coloring


Method

1.Boil 3 cups of milk for ras  until it is reduced to  1 3/4 cup.
2.Bring 4 cups of milk to boil. Now to curdle the milk ,add lemon juice to it stirring continuously.
3.Then drain it through a clean,fine cloth.(I prefer a fine handkie)
4.Hold it covered with cloth under running water. Drain the excess water by pressing the cloth there must not be any water remaining.
5.In a pressure cooker add 3 cups of water and 1 cup of sugar.
6.Take the paneer out of the cloth in a dish, mash it knead it till smooth and make around 15 small sized balls out of it
7.Pressure cook the  paneer balls in the pressure cooker for 2 whistles in the sugar syrup.
8.Add the sugar  to the boiled milk  and add cardamom,  and saffron to it. Let it cool .
9.Let the  pressure cooker cool. Open it take out the balls of paneer with the spoon  and let the water drain by pressing it little and let it cool.Flatten the paneer balls.
10.When the milk is cool add paneer balls to it.
11.Refrigerate it.Serve chilled.

# You can decorate it with sliced almonds before you serve them.

BISE BELE HULI ANNA / (BISI BELE BHAATH)

BISI  BELE HULI ANNA.....IS A FAMOUS DISH FROM KARNATAKA....

THE NAME OF THE DISH ITSELF SAYS WHAT IT IS ALL ABOUT...

BISE -HOT

BELE -DHAL (LENTILS)

HULI -TAMARIND

ANNA - COOKED RICE

SO, WE NOW KNOW IT IS SIMPLE HOT COOKED RICE AND DHAL WITH

A DASH OF TAMARIND ...( OF COURSE IT HAS VEGGIES AND SPICES ROLLED INTO IT...)

THOUGH YOU CAN ROUGHLY CLASSIFY IT AS SAMBAR RICE ,

IT IS SLIGHTLY DIFFERENT FROM THE REGULAR SAMBAR RICE OF SOUTH INDIA...

IT IS A STAR IN ANY SOUTH INDIAN DINNER...

IN FACT, THIS DISH IS VIRTUALLY A MEAL IN A DISH - PACKED WITH  ALL THE

NUTRIENTS LIKE CARBOHYDRATES, PROTIENS,VITAMINS,MINERALS,FAT ETC.



INGREDIENTS

• RAW RICE  -1 CUP
• TOOR DHAL - 1/2 CUP
• TAMARIND - A 1 INCH DIAMETER BALL
• SHALLOTS (SAMBAR ONIONS) - 10-15
• CARROTS/BEANS/CAULIFLOWER(CHOPPED)-1 -1 1/2 CUPS
• POTATO - 1(SMALL)
• GREEN PEAS - I TABLESPOON
• TOMATOES (CHOPPED) -2
• FRIED PEANUTS  - 1 TABLESPOON
• FRIED CASHEW NUTS - 8 - 10

 FOR THE MASALA

• GRATED COCONUT - 1/4 CUP
• CHANNA DHAL - 1 TEASPOON
• DRY CHILLIES      -6-7
• CORIANDER SEEDS 1 1/2 TEASPOON
• SAUNF    -1 TEASPOON
• ELAICHI  -3
• CINNAMON - 1 "  PIECE
• CLOVES    -3

SEASONINGS

• TURMERIC POWDER - 1/4 TEASPOON
• ASAFOETIDA POWDER - LITTLE
• CURRY LEAVES -FEW
• CORIANDER LEAVES -FEW
• MUSTARD SEEDS -1/4 TEASPOON
• SALT TO TASTE
• JAGGERY
• OIL FOR SEASONING

METHOD

1.  CLEAN THE RICE AND TOOR DHAL.PRESSURE COOK THEM TOGETHER WITH 5 CUPS OF WATER.
2. EXTRACT A THICK PULP FROM THE TAMARIND SOAKED IN WATER.
3. FRY ALL THE MASALA INGREDIENTS EXCEPT THE COCONUT IN OIL TILL DONE.
4. ADD COCONUT TO THE FRIED INGREDIENTS AND GRIND TO A PASTE WITH A LITTLE WATER.
5. BOIL THE CHOPPED VEGETABLES.
6. FRY THE SHALLOTS IN A LITTLE OIL.ADD THE TOMATOES AND FRY FOR A MINUTE.
7. ADD THE TAMARIND EXTRACT ,SALT AND TURMERIC TO THE FRIED ONIONS.
8. ADD THE COOKED VEGETABLES AND ENOUGH WATER AND BOIL WELL TILL THE RAW SMELL OF THE TAMARIND GOES OFF.
9. ADD THE GROUND  MASALA. BOIL WELL.ADD THE JAGGERY.MIX WELL.
10. MASH THE BOILED RICE AND DHAL. ADD THE COOKED MIXTURE TO THE RICE AND MIX WELL.
11. ADD THE FRIED PEANUTS AND CASHEWNUTS.
12. GARNISH WITH CURRY LEAVES AND CORIANDER LEAVES.
13. SEASON WITH MUSTARD SEEDS SPLUTTERED IN HOT OIL OR GHEE.

# SERVE HOT WITH ONION RAITHA,FRIED APPALAMS AND POTATO CURRY.

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BHAGALA BHATH (CURD RICE)

NOTHING IS MORE COMFORTING THAN A HELPING OF CREAMY CURD RICE AND 

A PIECE OF MANGO PICKLE FOR A SOUTH INDIAN PALATE....

(ESPECIALLY A CHENNAIITE'S...)

NO LUNCH OR DINNER IS COMPLETE WITHOUT THAT GRAND FINALE...CURD RICE...

THAT ULTIMATE COOLER  AFTER A FIERY MEAL....

JUST A HELPING OF RICE MIXED WITH A LIBERAL DOLLOP OF THICK CURD ......

AND YOUR CURD RICE IS READY....

BUT YOU DO ADD A SPECIAL TOUCH OR TWO FOR YOUR READY TO EAT "CURD RICE"

OR  "BHAGALA BATH" ....

THIS IS A CALCIUM ,CARBOHYDRATE,PROTIEN AND PROBIOTIC RICH DISH...

FROM AN 8 MONTH OLD BABY TO A CENTENARIAN FROM SOUTH INDIA, THIS 

HEAVENLY CURD RICE OR THAIYIR SAADHAM  IS NOTHING SHORT OF MANNA FROM 

HEAVEN...

KIDS ARE FED WITH THIS CURD RICE WHICH THEY FONDLY CALL "THACHI MAMMU"...

INGREDIENTS

• RAW RICE - 1CUP
• MILK  - 3 CUPS
• CURD  -2 CUPS
• BUTTER- 1 TABLESPOON
• GREEN CHILLIES-3
• GINGER - FEW PIECES
• DRIED CURD CHILLIES  -5-6
• CHANNA DHAL -1/2 TEASPOON
• MUSTARD SEEDS  -1/4 TEASPOON
• ASAFOETIDA POWDER - 1 BROAD PINCH
• CURRY LEAVES  - FEW 
• CASHEW NUTS  - FEW
• RAISINS    - FEW

• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. PRESSURE COOK THE RICE WITH 4 - 4.5 CUPS OF RICE TILL IT IS MUSHY.
2. MASH IT WELL WITH A LADLE WHILE IT IS STILL HOT.
3. ADD THE BUTTER AND MIX WELL.THEN ADD THE CURD AND MIX WELL.
4. ADD THE MILK AND MIX WELL.
5. COOL. ADD THE SALT AND CHOPPED GREEN CHILLIES AND GINGER.MIX WELL.
6. HEAT A LITTLE WATER AND SPLUTTER THE MUSTARD SEEDS,CHANNA DHAL,DRIED CURD CHILLIES AND ASAFOETIDA POWDER. ADD TO THE RICE.
7. ADD BROKEN CASHEW NUTS,RAISINS AND CURRY LEAVES. MIX WELL.

#  CURD RICE PREPARED IN THIS MANNER WILL STAY CREAMY AND NOT GO SOUR FOR LONG HOURS.

#TO ADD A SPECIAL TOUCH TO YOUR CURD RICE 

• ADD SOME FINELY CHOPPED CUCUMBER TO YOUR DISH.
• ADD SOME POMOGRANATES OR SEEDLESS GRAPES TO THE DISH.
• A TINY VADUMAANGAI  PICKLE BRINGS OUT THE REAL TASTE OF CURD RICE.