Aval with Jaggery..

Ingredients

1 cup - Beaten rice / poha/ Aval

1/2 cup - Freshly grated coconut

3/4 cup - Jaggery syrup

2 pods - Cardamom, powdered

Method

1 ) Fry the beaten rice with little oil.

2) Make a syrup out of jaggery n strain

Mix all the ingredients listed with beaten rice.

enjoy this jaggery sweetened Aval...

Bread Dahi Vada....Thayir Vada....Bread yougurt dumpling..

Bread DAhi Vada

Ingredients

5 slices Bread (remove sides)

1 cup Plain Curd (yogurt)

1/4 tsp chat masala

1/2 tsp Red chillies powder

1/2 tsp Roasted Jeera powder (Cumin powder)

For Tadka curd

1/2 tsp Mustard seeds

2 whole redchilli

few curry leaf

Salt to taste

GArnish

Coriander for garnish (Cilantro)

Grated Carrot for Garnish.

Directions

Whip Curd with little salt & litle sugar to remove the sourness..keep aside.

Make shapes out of bread with a steel glass ...n small hole in between with help of a bottle cap// place it in a serving bowl.

Heat oil in a pan tadka mustard seeds redchiili, curry leaf... Cover bread completely with beaten Curd.

Sprinkle Red chillies powder, Jeera powder & chaat masala over it.

Garnish with Coriander leaves & grated Carrot.

yummy n no cooking recipe......n tastes yumm...

Garlic Onion karakuzhambu..

Curry made with garlic n onions in a tamarind sauce..typical tamil cuisine....goes well with rice n pappadams

Ingredients

Garlic-20 to 30 pods

Pearl onion (small onion)-20 or big onions 1

Curry leaves-little

Coriander powder-2 teaspoon

chilli powder 1 teaspoon

Turmeric powder-1/2 teaspoon

Tamarind-gooseberry size

Gingelly oil-1 table spoon

For seasoning

Mustard seed-1 teaspoon

Fenugreek seed-1/2 teaspoon

Curry leaf-little

Procedure

Soak the tamarind in three cups of water . Cut the onions and garlic into length wise pieces. Heat kadai add1 ½ table spoon of gingerly oil or cooking oil. add Mustard and fenugreekseeds once splutter add the onions, garlic and sauté nicely.mix corainder pwd chilli pwd n turmeric pwd. Now add the tamarind dissolved water .Wait for the gravy to boil nicely for 3 minutes. Now reduce the flame to minimum and allow the gravy to cook till it becomes thick. wait till the oil separates.

u can add vathal like sundakkai or manathakkali this kuzhambu can be called vathal kuzhambu)

Serve with Rice n pappadams...

Boiled egg Sandwich...quick n easy..

Ingredients:

2 tablespoons mayonnaise

4 roughly chopped hard-boiled eggs

1 chopped tomatoes

3 tablespoons finely chopped fresh chives opt or can use coraninder leaf or any fresh herbs..

Brocolli steamed few

Olive oil

salt

pepper

12 slices bread

preparation

.

In a small bowl, mix 2 tablespoons mayonnaise with 6 roughly chopped hard-boiled eggs, tomatoes, and finely chopped fresh chives or corainder leaf. broccoli add salt n pepper.. Taste and adjust seasoning if necessary.

Take 1 slice bread and layer it with egg mixture. Top with another slice of bread. . Using a knife, cut off the crusts and slice into rectangles, and toast it with butter ..

Serve hot...

Pepper Rasam..Tamarind n tomato soup...

Ingredients:

3 cups of tamarind juice by soaking and squeezing lime size tamarind in water

1 tsp turmeric powder

4 cloves garlic smashed and roughly chopped

1 medium size tomato..can omit tomato n squeeze with tamarind pulp if u want to drink rasam

1 tsp whole pepper

1tsp Cumin seeds

few chopped coriander/cilantro leaves

salt as needed

For tempering:

1 tsp mustard

1 tsp jeera seeds

1 red chilly

a pinch of hing optional can omit..as i didnt use for this version

few curry leaves

Method:

Take the tamarind juice in vessel. boil well Add turmeric pwd ,smash garlic jeera n pepperin a blender . add the garlic mixture n tomato , once the tamarind is boiled n let it simmer for a minute ...Add the coriander leaves and keep aside.

Take a kadhai add 2 tsp of oil. add mustard seeds jeera seeds redchilly and hing n curry leaves...n add to the rasam..can use ghee for better taste...

serve hot as a soup or with rice...

note after adding garlic n peper dont over boil the rasam as the flavour will be less...close the rasam once u add the seasoning//my grandmas secret//

IDly with Tomato Kurma

Chettinad Tomato Kurma

2nos Tomatoes chopped (big)

1no Onion chopped

1/2tsp Cumin seeds

1/2 tsp fennel seeds

2tbsp Coriander leaves chopped for garnish

Ginger garlic cut pieces or paste 1 tsp

Salt

Oil

To Grind:

8nos Cashew nuts optional can avoid if ur dieting..

1/2cup Grated coconut

1/2tsp Fennel seeds

3nos Green chillies

2nos Cloves

1inch Cinnamon stick

Grind everything as fine paste ' n keep aside...heat oil in a kadai, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while,add ginger garlic add the chopped tomato pieces to the already cooked onion n saute fry well ...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes.off the stove n garnish the gravy with chopped coriander leaves....

Yummo Chettinad Tomato Kurma!!!! can have it with idly or chappati..

Beetroot Raita...

Beetroot - 1 no
Green chillies - 2 nos
(slit)
Salt - As reqd
Curd / Yoghurt - 1 1/2 cups

For seasoning:- (optional)
Oil - 1 tsp
Mustard seeds - 1/2 tsp


Preparation Method of Beetroot Raita -

1)Peel the beetroot and Grate ..

2)Heat a kadai and put the beetroot, green chillies, salt and 1 tsp water. or Microwave it for few seconds...

3)Cover and cook for 5 - 6 mins.

4)Cool the beetroot and then add the yoghurt and mix well.

5)Add salt if required.

6)Heat oil in a kadai and sputter the mustard seeds.

7)Mix and serve.

:- Serve with Pulav.

Mango LAssi

MAngo Lassi ....Yogurt flavoured with Mango..

MAngo Lassi...Yogurt flavoured with mango....

1cup Mango pulp (readymade or fresh mangoes can be used)
1cup Yogurt
1/4cup Milk
1/4cup Water
1tbsp Sugar
Icecubes

Blend together mango pulp, sugar, milk, water , yogurt and ice cubes..blend well for few seconds until they turns frothy...

Serve them chilled!!!

Fruit Cusrard..


Fruit Custard

Ingredients

1/2 cup Mango pieces

2 cup cold milk

1/2 cup orange pieces

1 apple cut pieces

1 package JELL-O Instant Pudding and Pie Filling, Vanilla Flavor

2 tablespoons sugar

Directions
.
POUR milk, into small bowl. Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Let stand 2 minutes or until slightly thickened.
Pour over mango piecs ,oranges and apple pieces in dishes.
Chill 1 hour.

SPRINKLE sugar over the fruits...its optional...i avoided it..

Garnish with almonds n marshmallows for kids..

Palak paneer

PAlak Panner

Ingredients:

250 gms paneer (cubed and lightly fried till brown in a tsp of oil)

3 big bunches spinach (discard the coarse stems) – blanch in hot water for 2 mts and make a paste and keep aside

1 tsp cumin seeds

1 onions finely chopped

2 green chillis slit length wise

1 tsp ginger garlic paste

1 tsp red chilli pwd

2 big tomatoes

1 cup water (use the water in which spinach was blanched)

salt to taste

½ tsp garam masala pwd (make a pwd of 2 cloves, 1 cardamom and 1” cinnamon stick)

1 tbsp fresh cream or milk

¼ tsp kasuri methi (optional)

1 Add oil in a heavy bottomed vessel and add cumin seeds and let them splutter. Add the onions and green chillis sauté them till light brown. Don’t burn them.

2 Add ginger garlic paste and fry further for 3 minutes. Add red chilli pwd and combine well.

3 Add the tomato paste and let it cook for 5-6 mts on medium heat. Add the palak paste and let it cook further for another 4-5 mts.

4 Add the fried paneer cubes and combine. Cook covered on low heat for 3 mts. Add the palak water and salt and cook on medium heat for 10-12 mts.

5 Add creami, garam masala pwd and kasuri methi (opt) and mix well.

6 Reduce flame, cover and cook for 2 mts.

7 Serve hot with rotis or white steamed rice or rotis.

yummo n healthy !!!

Chicken Curry with coconut

Chicken Curry with coconut

chicken 1 pd

ginger garlic paste n cut pieces

green chili few

curry leaf

coconut 1/2 cup

small onions 6

pepper 1 tsp

cumin seeds 2 tsp

corainder pwd 2 tbsp

chilli pwd 1tsp

turmeric 1/2 tsp

fennel seeds 1 tsp

corainder lf few for garnishing..

method for the masala paste....I

In a blender grind coconut ,small onion,pepper ginger garlic,corainder pwd chilli pwd turmeric pwd fennel seeds and cumin seeds ..

Heat a cooker add 1 tsp cumin seeds when it splutters add onion cut ginger garlic pieces slit greenchilly and the masala paste curry lf. salt n fry until the raw smell of massala goes ...add chicken n cook until chicken is done...

best served with white rice ...

yummo....