CASHEWNUT PULAV

Here is a rich,mildly spiced rice dish...

Steamed basmati rice served with a splattering of ghee and cashewnuts...

A perfect dish that goes well with any side dish...gravy,dry,spicy or bland...

INGREDIENTS

• BASMATI RICE-1 CUP
• CASHEWNUTS-1/2 CUP
• ONION SLIVERS-1/2 CUP
• CAPSICUM SLIVERS-1/4 CUP
• CUMIN SEEDS-1/4 TEASPOON
• CINNAMON STICK-2 BITS
• ELAICHI-2
• SLIT GREEN CHILLIES -2
• SALT TO TASTE
• GHEE-1/2 CUP

METHOD

• Boil the basmati rice with a little salt and 4 cups of water to which 1/2 teaspoon of ghee is added.
• When the grains are well cooked,Drain the cooked rice.
• Heat the ghee in a pan.
• Fry the spices,slit chillies,slivered onions and capsicum and cashews. Add some salt to taste.
• Mix with the cooked rice. Toss gently taking care not to break the cooked grains.
• Serve hot with any side dish of your choice.
• The amount of cashew nuts  can be increased if you prefer a richer dish.

#Linked to  http://haffaskitchen.blogspot.in/2014/08/my-1st-event-announcement-back-to-school.html

COCONUT THUVAYAL/THENGAI THUVAYAL/THENGAI THOGAYAL

Here is a simple and tasty ethnic dish from

 the traditional South Indian  kitchen....

The tasty "coconut thuvayal"  generally called" thengai thogayal"...

It is easy to prepare and needs very few ingredients

that  are always readily available in any kitchen every day...

Usually it is prepared as a quick fix meal especially when there

 is no stock of  vegetables or you are pressed for time.

INGREDIENTS

• COCONUT GRATINGS-2 CUPS
• DRY RED CHILLIES -6-8
• TAMARIND-1 cm. DIAMETER BALL
• URAD DHAL-2 TABLESPOONS
• OIL-2 TEASPOON
• SALT TO TASTE

METHOD

• Heat the oil and fry the red chillies and urad dhal lightly.
• Add the fried mixture,cleaned tamarind ,salt to taste and coconut gratings in a mixie jar.
• Grind to a coarse paste with little water.  
• This thuvayal can me eaten as a side dish or can be mixed with hot rice and eaten with a fried /roasted appallam/papad.

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CREAM OF MUSHROOM SOUP

Here is a creamy, wholesome soup for the cold rainy day...

a real comfort food for you...

INGREDIENTS

• BUTTON MUSHROOMS-200 GRAMS
• ONIONS-3
• FLOUR-4 TEASPOONS
• WATER-2 CUPS
• FULL CREAM MILK -4 CUPS
• FRESH CREAM -4 TEASPOONS
• BUTTER-2 TABLESPOONS
• SALT AND PEPPER TO TASTE

METHOD

• Chop onions and mushrooms into fine slices
• Heat one teaspoon of  butter in a pan.
• Saute the sliced mushrooms and onions.
• Add the water and cook till soft.
• Reserve some cooked mushrooms for decoration.
• Cool and blend in a mixer.
• Heat the butter in a pan and fry the flour well.
• Add the milk little by little and cook over low heat stirring continuously to avoid lump formation.
• Boil till it coats on the back of a spoon.
• Add the pureed mix and simmer for 10 minutes.
• Add salt and pepper to taste.
• Add the cooked mushroom bits and serve hot ,topped witha teaspoon or more of fresh cream.(The calorie conscious ones can avoid this step!)

1. 
   

MULAIKEERAI PORIYAL

Here is a healthy ,green leafy veggie-

A must in your daily meal....

Iron rich and high in fiber and vitamins ,

made with the humble Amaranth leaves(Mulai keerai)...



INGREDIENTS

• AMARANTH LEAVES(MULAIKEERAI)- 1 BUNCH
• TOOR DHAL(SOAKED IN WATER)-2 TEASPOONS
• GRATED COCONUT-1 CUP
• OIL-2 TEASPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• URAD DHAL-1 TEASPOON
• GREEN CHILLIES-2
• RED CHILLI-2
• SALT TO TASTE

METHOD

• Wash ,dry and clean the mulaikeerai.Chop finely.
• Boil the soaked toor dhal till just done. 
• Mash with little salt to taste.
• Heat the oil in a kadai.
• Add the mustard seeds and splutter.
• Add the urad dhal,green and red chillies.Fry till done.
• Add the chopped keerai(amaranth leaves).Stir well.Add salt to taste.
• Add a little water and cook till the greens are soft and the water has evaporated.
• Garnish with grated coconut. stir well.
• Serve with hot rice,sambar,rasam,curds etc.

MALAI KOFTA

Here is a rich and creamy,delicious,melt in the mouth malai kofta...

A perfect accompaniment for rotis and pulavs....

INGREDIENTS

For the koftas...

• Boiled  potatoes -1 cup
• Crumbled paneer-1 cup
• Cashewnuts-10-12
• Raisins -1 tablespoon
• Tutti fruity -1 teaspoon
• Green chillies -2
• Bread crumbs -for coating
• Cumin powder-1/4 teaspoon
• Salt to taste
• Oil for frying

For the gravy

• Onions-2
• Cashewnuts-1/2 cup
• Milk -1cup
• Fresh cream -1 cup
• Cloves-2
• Elaichi-2
• Oil -1/4 cup
• Ginger- 1/2 inch piece
• Green chilly-1-2
• Khuskhus-1 teaspoon (soaked in hot milk)
• Salt to taste
• Sugar 1/2teaspoon
• Kasuri methi -few pinches

METHOD

To prepare the koftas...

• Mix salt to taste and cumin powder  to the boiled potatoes and paneer.
• Slightly squash the raisins and tutti fruity.Break the cashew nuts into small bits.
• Chop the green chillies very finely.
• Mix them all together with the potato -paneer mixture.
• Shape them into small  balls or oblong rolls.
• Roll them in the bread crumbs and  deep fry them in oil.Drain.Keep aside.

To prepare the malai gravy...

• Grate the onions finely.
• Soak soak the cashewnuts and khuskhus seeds(poppy seeds) separately in hot milk for 30 minutes.Grind them separately to a smooth paste.
• Remove the seeds of the chillies.Grate the ginger piece.
• Heat a little oil in a pan.
• Fry the cloves and elaichis,grated onions,chilli seeds and grated ginger till the raw smell goes.
• Now grind them to a smooth paste.
• Mix all the ground pastes .Bring to a simmer for 3-5 minutes.
• Remove from heat. 
• Now ,add the cream,sugar and mix well.
• Garnish with kasuri methi powder.
• Add the koftas to the creamy gravy and serve with Indian breads and rice varieties.

PULIYODHARAI/TAMARIND RICE/PULIYUGARE

Ingredients

Cooked rice- 2 cups

Pulikaaichal  paste-2 -4 Teaspoons


Method

• Spread the freshly cooked rice in a platter or a shallow bowl.
• Make sure the rice is not soggy or mushy .
• Now add the required amount of pulikaaichal  to the rice.
• Mix gently with  the handle of a spoon or a ladle.
• Make sure you do not apply pressure while mixing the rice.
• Serve with fried appallams or vadaams.

PUMPKIN AND CAPSICUM CURRY

Usually ,potatoes are a main ingredient in many a vegetable sabzi or curry....here is a tasty sabzi /curry where pumpkin is the main ingredient...

INGREDIENTS

• CUT PUMPKIN-2 CUPS
• ONIONS-2
• TOMATOES- 2-4
• CAPSICUM-2
• CUMIN SEEDS-1/2 TEASPOON
• CHILLI POWDER-1 TEASPOON
• TURMERIC POWDER-1/2 TEASPOON
• GARAM MASALA POWDER-1/2 TEASWPOON
• JEERA POWDER-1 TEASPOON
• SALT TO TASTE
• OIL-2 TABLESPOONS

METHOD

• Chop onions into small bits
• Cut tomatoes and capsicums into 1 inch bits.
• Heat oil in a heavy bottomed pan.
• Fry the cumin seeds.
• Add the onions and saute till transparent.
• Now add the tomatoes,salt,turmeric, chilli ,jeera and masala powders and cook till the tomatoes are pulpy.
• Now,add the capsicums and fry for a few minutes.
• Then add the pumpkin bits and cook till they are coated with the tomato onion mixture.
• Add a glass of water and cook covered till the pumpkin is soft and the gravy is thick.

• Serve hot with any rice or roti  varieties...

BEETROOT CURRY/ BEETROOT SABZI /BEETROOT PORIYAL

INGREDIENTS

• BEETROOT-1/4 KG
• ONION -1
• GREEN CHILLIES-5-6
• CURRY LEAVES-FEW
• OIL-1 TEASPOON
• MUSTARD SEEDS-1/4 TEASPOON
• URAD DHAL-1/2 TEASPOON
• GRATED COCONUT-1 TABLESPOON
• SALT TO TASTE

METHOD

• Chop the onion and green chillies.
• Grate the beetroot.
• Heat oil in a pan. 
• Splutter the mustard and urad dhal.
• Add the chopped chillies and onions and sautee well.Add the salt.
• Add the grated beetroot and cook till the beetroot is soft.
• Add a little water and cook ,if needed.
• When it is done,add grated coconut and curry leaves.
• Serve hot with rice and sambar or other gravies or with rotis.

CARROT HALWA -MICROWAVE COOKING

A  generous helping of fresh and hot ,delicious carrot halwa-

The perfect comfort food for all seasons...ready in a jiffy!

INGREDIENTS

• GRATED CARROT- 2 CUPS
• SUGAR-1 1/2 CUPS
• CONDENSED MILK-2 TABLESPOONS

                        or

• MILK POWDER -2 TABLESPOONS
• GHEE-1 TABLESPOON
• MILK-2 TABLESPOONS
• ELAICHI-2-4
• FRIED CASHEW NUTS -FEW
• FRIED RAISINS - FEW

METHOD

1. Grind together the milk and grated carrots to a coarse consistency in a mixer.
2. Mix the sugar and powdered elaichi (cardamoms)to this mixture.
3. Keep this mixture in a wide mouthed large micro safe bowl.
4. Add the condensed milk/milk powder and ghee to this mixture.
5. Microwave for 10 minutes stirring once in 3 minutes.
6. If the carrots are very juicy ,you can microwave it for another minute or two.
7. Transfer into a serving bowl and garnish with fried raisins and cashew nuts.

    Serve hot or cold.

IDLI MILAGAAI PODI /IDLI CHILLI POWDER

No South Indian breakfast is complete

without idlis or dosas ...

And when you are too busy to whip up

side dishes like chutneys and sambars,

the ever popular Idli milagaai podi

(idli chilli powder) is the savior! 

and a tasty and healthy option too!

INGREDIENTS

• DESKINNED URAD DHAL- 1 CUP
• CHANNA DHAL-1 CUP
• DESKINNED SESAME SEEDS-3/4 CUP
• RED CHILLIES- 2 - 3 CUPS
• ASAFOETIDA POWDER -1 TEASPOON
• SALT TO TASTE (APPROX 1/2  CUP)

METHOD

• Roast the dals,chillies and sesame seeds seperately .
• Cool.
• Add asafoetida powder and sugar.
• Powder them coarsely one by one.
• Mix the powders thoroughly.
• Store in airtight containers.
• Serve mixed with sesame oil as an accompaniment to idlis,dosas,uthappams etc.

CHINESE STYLE VEGETABLE STEW

Here is an amazingly healthy and easy to prepare 

Vegetable Stew (prepared in Chinese style)

INGREDIENTS

• Baby corn -6
• Button mushrooms-4
• Capsicum-2
• Cauliflower- Few bits
• Carrot (medium sizes)-1
• Onion-1
• Spinach-few leaves
• corn flour-1 Teaspoon
• White pepper powder -to taste
• White vinegar-1 teaspoon
• Ajinomoto-1 pinch
• Sugar-1/2 teaspoon
• Sesame oil-1 tablespoon
• Salt to taste

METHOD

1. Slice mushrooms and carrots into thin slivers.
2. Chop capsicum and onion into 1 inch pieces.
3. Chop baby corn into 2 inch pieces
4.  Tear the spinach leaves into bits.
5. Heat the oil.
6. Stir fry all the vegetables on high heat for a minute.
7. Keep a few baby corn bits separately. Mash them coarsely.
8. Add the ajinomoto and salt. Cook till they are tender.
9. Add white pepper powder and sugar.
10. Add 4 cups of water.Bring to a boil.
11. In a cup of water dissolve the cornflour.
12. Add the mashed babycorn to the solution.
13. Add the mixture to the boiling vegetables.
14. Cook continuously till it thickens and gets a glaze.
15. Add the vinegar and more saltand pepper to taste.
16. Serve hot.

BARNYARD MILLET /KUDIRAIVALI VEGETABLE KHICHIDI

Now,let us get back to the basics...

Our long forgotten grains are now 

regaining their past glory and 

are what were the staple food of our villagers

are now recognized as

 the real power house of good health

and are lining our departmental store shelves

and they are decorating our dining tables....

Here is a healthy dish with barnyard millet-

a healthy meal in a dish!

INGREDIENTS

• BARN YARD MILLET - 2 CUPS
• ONION-1
• CARROT-1
• CAULIFLOWER -2 CUPS
• GREEN PEAS - 1 CUP
• TURMERIC POWDER-1/4 TEASPOON
• SALT TO TASTE

SEASONING

• GREEN CHILLIES-5-7
• OIL-2 TABLESPOONS
• MUSTARD SEEDS-1/2 TEASPOON
• CHANNA DAL-1 TEASPOON
• URAD DAL-1/2 TEASPOON
• CURRY LEAVES -FEW

METHOD

1. Wash ,clean and drain the barnyard millets (kudirai vali arisi).
2. Heat oil in a pressure pan.
3. Fry the seasonings.Fry the chopped chillies.
4. Add the chopped onions.Fry till transparent.
5. Now add the chopped carrots,cauliflower bits and peas.
6. Add the barnyard millet,salt ,turmeric powder and 3 cups of water.
7. Pressure cook for 2 whistles.
8. Open the cooker. Serve hot with chutneys of fresh curds.

APPLE CRUMBLE

Here is a yummy,simple and scrumptious dessert which can be made effortlessly.


INGREDIENTS

• FINELY CHOPPED APPLES- 2 CUPS
• POWDERED JAGGERY-1 TABLESPOON
• CINNAMON POWDER- 1 PINCH
• BUTTER-1 CUP
• POWDERED SUGAR- 1 CUP
• FLOUR-1 CUP

METHOD

•  Cook the apple ,powdered jaggery(brown sugar) and cinnamon powder with little water till the apples are soft and the water is absorbed.
• Mash lightly.

• Mix together the sugar and flour.
• Add the soft butter.
• Mix with your fingers till the mixture resembles bread crumbs.

• Spread the cooked apples in a baking dish.
• Top them with the butter/flour /sugar mixture.
• Do not press it down.
• Just heap the crumbly flour mixture.

• Bake in a convection /OTG oven for 12-15 minutes at 225 degrees centigrade or till it starts browning.

Serve hot or cool.

You can serve it plain or with vanilla ice cream.

Linking to

http://www.mostlyfoodandcrafts.com/2014/10/friday-frenzy-one-party-four-blogs_9.html

SWEET MANGO PICKLE

Here is a traditional hot and sweet mango pickle - a must in any North Indian meal...

It tastes great with rotis ,puris or any rice.

INGREDIENTS

• RAW MANGO CUBES-2 CUPS
• TURMERIC POWDER-1/4 TEASPOON
• SUGAR-1 CUP
• POWDERED JAGGERY-1 CUP
• SALT TO TASTE(APPROX 1 1/2  TEASPOON)
• CHILLI POWDER-2 TABLESPOONS
• FENUGREEK SEEDS-1 TABLESPOON
• MUSTARD-1 TEASPOON
• SESAME SEEDS-1 TEASPOON
• CORIANDER SEEDS-1 TEASPOON
• ASAFOETIDA POWDER -1/2 TEASPOON
• OIL- 1 TABLESPOON

METHOD

1. Wash and pat the raw mangoes dry.Remove the peel and cube them.
2. Coarsely powder the coriander seeds,fenugreek seeds,mustard seeds and sesame seeds in a mixer.
3. Roast them in hot oil. Cool.
4. Mix the mangoes with turmeric,salt,chilli powder,sugar and jaggery and leave them aside for 6 - 8 hours or till the sugar is dissolved.
5. Now ,heat a pan and cook the mango mixture over very low heat  till the sugar reaches  2 string consistency.
6. Now add the coarsely powdered masala and asafoetida powder.
7. Mix well.
8. Cool.
9. Store in sterile containers.

# Make sure you do not over cook or else the sugar syrup will start crystallising.

BREAD VEGETABLE DELITE

A few slices of bread and some vegetables make a delicious dish

which is fine for any meal....

INGREDIENTS

• BREAD-   8  to 10 slices
• ONIONS-2
• TOMATOES-2
• GREEN CHILLIES-6
• CARROT-1
• CAULIFLOWER BITS-2 CUPS
• GREEN PEAS - 1/2 CUP
• CORIANDER LEAVES -LITTLE
• OIL -1/4 CUP
• TURMERIC POWDER-1/2 TEASPOON
• CUMIN SEEDS-1/2 TEASPOON
• GARAM MASALA POWDER -1 TEASPOON
• SALT TO TASTE

METHOD

• Chop bread into small cubes.
• Chop the onions,tomatoes,carrots and cauliflower into small pieces.
• Heat the oil in a large pan.
• Fry the cumin seeds.Add chopped green chillies and onions.
• Fry well.
• Add tomatoes and cook till they are pulpy.
• Add the chopped vegetables .Stir fry till the vegetables are soft.
• Now add the turmeric powder and garam masala powder.
• Cook for a few minutes.
• Now add the bread cubes.Stir till it absorbs the moisture.

• Remove from heat and garnish with coriander leaves.

       Serve hot or cold with any raitha.(Preferably onion raitha.)

       This dish is a meal by itself and can be had at any time.

        It is a great lunch box 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/

BHAJJIS - ONION/ POTATO /RAW BANANA /BRINJAL

Can anyone resist these inviting, hot and crispy

bhajjis.....You can have them anywhere...

street carts or five star hotels,wedding receptions or home

anytime,anywhere no one has said no to a bhajji!

Sometimes we have difficulty in choosing the right one...

Onion bhajji,potato bhajji,brinjal bhajji ,

vaazhaikaai(raw banana),chilli,apple or carrot....

You name it- and it has its own set of fans....

and it is relatively simple to prepare a perfect bhajji too...

INGREDIENTS

• THIN VEGETABLE SLICES -2 CUPS

(ONIONS,BANANAS,POTATOES,BRINJALS ETC)

• GRAM FLOUR -1 CUP
• RICE FLOUR -1/2 CUP
• CHILLI POWDER -2 TEASPOONS
• BICARBONATE OF SODA-1/4 TEASPOON
• ASAFOETIDA -FEW PINCHES
• SALT TO TASTE
• OIL FOR FRYING

METHOD

1. Mix the flours,chilli powder ,salt ,asafoetida and bicarbonate of soda well.
2. Add enough water and make a batter .(Coating consistency)
3. Beat well.
4. Heat the oil in a kadai.
5. Coat the vegetable slices with the batter and deep fry in hot oil till they puff up and are well cooked.
6. Drain.
7. Serve hot with coconut chutney /onion chutney and sambar.

KAJU KATHLI

Here is a delicious , melt in the mouth  sweet

 made with cashew nuts and sugar...

INGREDIENTS

• CASHEW NUTS - 2 CUPS
• SUGAR -1 1/4 TEASPOON
• CORNFLOUR -2 TEASPOON
• GHEE- 2 TEASPOONS
• LIQUID GLUCOSE -1/2 TEASPOON

METHOD

1. Powder the cashew nuts in a dry mixer .
2. Heat 1/2 cup water in a heavy bottomed pan. Add the sugar  and make a sugar syrup of soft ball consistency.
3. Now add the cashew powder and liquid glucose and cook over medium heat till it leaves the sides of the vessel.
4. Add the ghee.and cook ,stirring continuously till the mixture is a soft lump.
5. Remove from heat.
6. Place it on a marble slab dusted with cornflour and knead well till it forms a smooth dough like mass.
7. Roll out to a 1/2 cm thick  layer with a rolling pin.
8. Draw uniform lines with a sharp knife and make diamond shaped pieces.
9. Loosen the pieces when slightly set.Store in airtight containers.
10. Keeps fresh for a week.

BEETROOT RAITHA / BEETROOT THAIYIR PACHADI

Here is a simple and easy dish that can be prepared in a jiffy....

It is a power house of multi nutrients that are stored in 

beetroots combined with the goodness of curds ...

And it is a perfect accompaniment to any 

rice dish or Indian breads...

INGREDIENTS

• GRATED BEETROOT-2 CUPS
• FRESH CURDS-3 CUPS
• OIL-1/2 TEASPOON
• MUSTARD SEEDS-FEW PINCHES
• GREEN CHILLIES- 3-4
• SALT TO TASTE

METHOD

1. Mix salt and finely diced chillies to the beaten curds.
2. Boil the grated beetroot for a minute in salted water.Drain and cool.
3. Mix it with the curds.
4. Season with mustard seeds spluttered in hot oil.

CANDIED ALMONDS

When you crave for something sweet but lazy to sweat it

 out in the kitchen,here is a " Quick fix" dessert which can

be whipped up in a few minutes with minimal strain and 

very few ingredients....


INGREDIENTS

• ALMONDS -1 CUP
• SUGAR -1/ CUP
• GHEE - 1/2 TEASPOON

METHOD

1. Roast the almonds in a pan for a few minutes till it begins to crack up.
2. Or you can microwave them for 1-2 minutes.
3. Heat the sugar in a pan .
4. When it melts , add the ghee.
5. When it changes color,( reaches string consistency )mix in the roasted almonds. Stir well till they are coated with the sugar.
6. Pour into a greased plate.
7. Cool for a few minutes.

   Store for a few days in an airtight container (if there are any left!)

Linking to.....

http://sunflowersupperclub.blogspot.in/2014/08/weekend-potluck-133.html