2010/03/30

MILAGU PAAL / PEPPER MILK





This milk gives good relief from cold , dry cough and sore throat .
Turmeric have lot of medicinal values . It reduces congestion in chest , good for digestion , menstural disorders .Read here to know more about turmeric . Pepper also have many medicinal values . When added with turmeric , it enhances its potency .to know more about pepper , read here .

INGREDIENTS :

Peppercorns -- 5
Turmeric powder - 1/2 tsp
Panagarkandu / sugar crystals from palm fruit -- 1 tsp

METHOD OF PREPARATION :

1)Crush peppercorns . Add turmeric powder , panagarkandu and crushed pepper to a glass or cup of warm milk and mix it well .

2) Leave it for some 5-10 minutes till the pepper gets soaked well with the milk.

3) Warm a little before drinking . Only warm milk will give you better result.

Sending this to Ruchikacooks Home made Remedies initially started at A2Zvegetariancuisine

2010/03/29

SUKKU MALLI COFFEE / DRIED GINGER COFFEE POWDER

SUKKU COFFEE POWDER :


This measurement serves good for 2-3 weeks /a month if properly stored .

INGREDIENTS :


Dry ginger - 100 gms
Coriander seeds -- 75 gms
Sukku karupatti / Palm sugar -- as per your taste
Elachi powder -- 3 tbsps
Pepper - 1 tbsp

Fennel seeds - 2 tsps


METHOD OF PREPARATION :

Dry grind the ingredients and store them in a airtight container .

SUKKU COFFEE :


This coffee is famous in Coutrallam , near Tenkasi , TamilNadu . This coffee is an energy booster , cures severe cold and cough , relief from sore throat , constipation , head ache and body ache . My grandmother used to have this daily . You can even mix this with your regular coffee / tea powder . Drinking raw coffee without milk gives best results .

This measurement is for 5-6 cups of coffee .

INGREDIENTS :

Dry ginger - 4-5
pieces
Coriander seeds -- 2 tbsps
Sukku karupatti / Palm sugar -- 2 tbsps
Elachi - 2
Pepper - 1/2 tsp

Fennel seeds - 1/4 tsp

METHOD OF PREPARATION :

1) Dry grind the ingredients and keep them aside .
2) Add 1 tsp of powder with 1 cup of water and allow it to boil .
3) Then filter them and serve hot .Milk is optional .


Sending this to Ruchikacooks Home made Remedies initially started at A2Zvegetariancuisine

Other entry :

Pepper Rasam


and RV'sCooking with Coriander Seeds , initially started by Priya .

2010/03/26

BENGALI FISH CURRY


INGREDIENTS :

Fish -- 500 g
Chilli powder - 2 tap
Red Chillies - 4
Green chillies - 4
Bay leaf - 1
Turmeric powder - 1 tsp
Salt to taste
Coriander powder - 1 tsp
Sesame seeds - 1 tsp
Curry leaves
Coriander leaves
Onion - 2 big

For Masala :

Mustard seeds - 1 tsp
Ginger - a small piece
Garlic cloves -4
Onion seeds (kalonji) - 1 tsp

METHOD OF PREPARATION :


1) Marinate fish with limejuice, turmeric powder and salt for 30 minutes.

2) Heat a tbsp of oil in a pan and shallow fry the fishes till half brown and keep aside .

3) Heat a tsp of oil, add mustard seeds, sesame seeds , red chillies and bay leaf .

4) When it splutters , add onion and saute till tender .

5) Add the grinded paste,all the powders and salt .Add a cup of water .

6) When it starts boiling , add fish to it and simmer to slow flame . Cook till the oil separates out . Finally , add split green chillies and corinader leaves .

Serve hot with rice .
This is yet another bengali fish recipe . Tried this from here .

2010/03/24

SEPANGKIZHANGU KULAMBU / TARO ROOT CURRY

This is yet another traditional recipe from Andra . I learnt this recipe from my neighbour . Whenever , she prepares this she used to give me in a big bowl . We love this .


INGREDIENTS :

Pearl onions/Sambar onions /Small onions - 1 cup
Garlic cloves - 1/2 cup
Tomato - 1 (medium)
Tamarind - a big lemon size
Mustard,Jeera and Methi seeds - 1 tsp
Curry and coriander leaves
Jaggery - a pinch(optional)
Sambar Powder - 2 tsps
Sepangkizhangu / Taro root -- 250 gms
Turmeric powder - 1 tsp
Spicy sesame powder - 1 tsp
Coriander powder - 1 tsp
Asafoetida as required
Rice flour - 1 tsp
Salt to taste

METHOD OF PREPARATION:


1) Wash the veggie thoroughly and pressure cook for 3 whistles . Once the steam leaves , peel the skin and chopped them . Don't over cook .

2) Heat oil in a kadai . Add mustard,jeera and methi seeds.When it splutters,add onion and curry leaves.Saute till tender.

3) Then , add garlic, chopped tomato and saute them till skinny.

4) Then , add the veggie with all the powders and salt and saute for 2 minutes.

5) Add thick tamarind extract and allow to boil in medium flame till the oil separates out.Add asafoetida while boiling.Dissolve a tsp of rice flour in water and add to it to make a thick gravy .

6) Finally , add jaggery to it . Garnish with coriander leaves before removing from the flame.

Serve hot with Rice .

2010/03/22

PRAWNS GRAVY / SHRIMP GRAVY AND AN AWARD



INGREDIENTS :

Prawns - 500 g
Turmeric powder-1 tsp
Chilli powder - 3 tbsps
Salt to taste
Garam masala-1 tsp
Curry and coriander leaves
Pearl onions - 1/2 cup

FOR MASALA :

Tomato - 1 big
Pearl Onions - 9 nos
Ginger - a small piece
Garlic - 5
Cashews -9 nos
Coconut - 10 pieces
Fennel seeds - 1 tsp
Cinnamon sticks - 3
Cloves - 3
Coriander seeds - 1 tsp
Jeera - 1 tsp

METHOD OF PREPARATION :

1) Marinate shrimp with turmeric powder , chilli powder and salt for 1 hour.

2) Heat oil in a kadai . Once hot , add chopped onion , curry leaves and saute till tender .
3) Then add shrimp to it and sprinkle little water .Cook in slow flame till half cooked.
4) Then add the grinded masala , salt and all the powders .
5) Add a cup of water and cover with a lid . Cook till prawn is well cooked and gravy leaves out oil .

Serve hot with Rice /Roti .

SUNSHINE AWARD : Neetu of Neetzkitchen has passed this wonderful award .Thank you dear for remembering me and awarding me .


Winners has to do the following,

---- Use the logo within your post .
---- Pass on to atleast 12 bloggers .
----- Link the nominees in your post
----- Let the nominees know of their award
---- Share the love and link to the friend, who has passed this award to you.


I would love to share this award with

Sathya Sridhar , Shanthi , Sowmya , Sandhya , Nayna ,Deepti , Jyothi , Gulmohar and Nostalgia , Hari Chandana,Aruna manikandan , Sarah naveen and Akal's sappadu

2010/03/20

300th POST , RICE KHEER AND ANNOUNCEMENT OF AN EVENT

Dear friends ,

This is my 300th post . It couldn't have happened without your support and encouragement . Thank you girls .A small gift to all of you .

Card Courtesy : http://juniorslayouts.com/graphics/search/8/flowers.htm

We celebrate this moment with a yummy rice kheer and an event ,



INGREDIENTS :


Cooked Rice - 1/2 cup
Milk - 1/2 litre
Sugar -- 4 tbsps
Sugar candy / Kalkandu - - 1 handful
Elachi - 3
Cashews and Raisins



METHOD OF PREPARATION :

1) Boil milk in a heavy bottomed vessel . Allow it to reduce to 3/4 of it .
2) Then dissolve sugar and kalkandu .
3) Add rice slowly and stir it well .Cook in slow flame .
4) Wait till milk thickens.
5) Once done , check for the payasam consistency and taste.
6) Garnish it with ghee fried cashews ,elachi and raisins.



EVENT : KHEER FESTIVAL AT EASY2COOKRECIPES .



RULES :

1) Post a payasam / kheer recipe in your blog with a link back to this event .

2) Multiple and old entries are also allowed .

3) Send ur entries to shamanagscrafts@gmail.com with the following details :

a) Recipe name :
b) Link for the recipe :
c) Photo :

4) Rush ur entries before April 20 , 2010 .

Enjoy and have more fun and happpiness.

2010/03/19

DAL KHEER / PARUPPU PAYASAM

This is one of the repost of my earlier posts . I posted this in my initial days of blogging . At that time , i had very few viewers for my blog .But today , i have many friends . So , I wanted to share this yummy kheer with everyone .

Here is the recipe,

INGREDIENTS :

Moong dal – ½ cup
Rice rava – 2 tbsp
Jaggery powdered-1 cup
First filtered coconut milk-1 cup
Second filtered coconut milk – 1 cup
Elachi powder - 1tsp
Ghee – 1 tsp

METHOD OF PREPARATION :


1) In a kadai,fry dal for a minute and then fry for 2 minutes with 2 tbsps of rava.
2) Then add water and cook them.Wait till they are well cooked.
3) Meanwhile,boil jaggery with water in a separate kadai and filter jaggery syrup.
4) Add the syrup to the dal mixture and boil them.
5) Add second filtered coconut milk and boil for 5 minutes.
6) Then,add the first filtered coconut milk.
7) Finally add elachi powder.Turn off the flame after 5 minutes.


Serve hot with ghee.Sending this to MLLA - 21 hosted by Superchef , initially started by Susan

2010/03/18

FISH FRY - A DIFFERENT TRY



INGREDIENTS :

Fish -- 10 pieces
Lemon juice - 3 tsps
Salt to taste

FOR MASALA :

Ginger -- a small piece
Red Chillies - 9
Turmeric powder - 1 tsp
Coriander seeds - 1/2 tsp
Cloves -2
Cinnamon sticks - 4
Fennel seeds - 1/2 tsp
Fish masala powder - 2 tsps

METHOD OF PREPARATION :

1) Marinate fish with grinded masala ,salt and lemon juice for 1 hour.

2) Then , deep /shallow fry them.

2010/03/17

SPINACH MOR CURRY



INGREDIENTS :

Spinach - 4 bunches
Pearl onions - - 1 cup
Red Chillies -- 2
Mustad - 1 tsp
Urat dal - 1 tsp
Salt to taste
Buttermilk - 2 tbsps
Turmeric powder - 1/2 tsp
Asafoetida - a pinch
Grated Coconut -- 3 tbsps

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard and urat dal . When it splutters , add red chillies and chopped onion . Saute till tender .

2) Add cleaned and chopped spinach to it . Sprinkle little water and cover with a lid.

3) Once cooked well , add grated coconut and saute till the raw smell of coconut leaves .

4) Finally , add buttermilk with turmeric powder and asafoetida and mix them well in slow flame for 2-3 minutes .

Serve hot with Rice .Sending this Divya's Healing Food : Spinach.

2010/03/13

FAMILY FAVOURITE FOOD EVENT ROUNDUP PART 3!!!!!!!

Hai Friends

Here comes the last part of the roundup .A gift for all my blogger friends .

pic : free wall papers.

Share this gift with your family members .

Here comes the final set of yummy recipes .

Sharanya Family's Favourite Recipes.

Since she couldn't upload any new posts in her blog due to some technical issues , she has the sent their method of preparation .

Masala mini shells:




Ingredients:


Mini shell sheets – 1 pack


For masala stuffing:


Oil – 1 tsp

Jeera – 1 tsp

Onion – 1 medium

Ginger – 1 inch

Garlic- 1 medium

Green chili – 1 or 2

Tomatoes – 2 medium

Green peas – ½ cup boiled

Potatoes – 2 medium boiled and smashed

chili powder – 1 tsp

Turmeric- pinch

Garam masala – ½ tsp

Salt – to taste.


Method:


  1. Bake mini shells according to the instructions given in the pack.
  2. Heat oil in a pan. Add jeera and onions and fry well.
  3. Grind ginger garlic and chilli. Add it to the onions. Fry well till the raw smell goes.
  4. add tomatoes
  5. Add the dry masalas and let cook well.
  6. Finally add the peas, potatoes and chopped coriander leaves.
  7. Let the shells cool to room temperature ,
  8. Slowly remove the top layer of the shell. Now apply a layer of masala on the bottom part of the shell and cover with top layer.
  9. Serve with ketchup or mint chutney.

Choco mini shells:



Ingredients:


Mini shells – 1 pack

Chocolate chips – as required.

Nuts – as required.


Method:


  1. Bake the mini shells as per instructions on pack and let it cool to room temperature.
  2. Melt chocolate chips in microwave.
  3. Chop nuts.
  4. Scoop the chocolate in a spoon and fill on top of the mini shells. Decorate with nuts and let it cool till the chocolate hardens.

Asha Family's Favourite Sivarathri Thali . Priyanka Family's Favourite Papdi Chaat . Lissie Family's Favourite Thai Red Chicken Curry. Radhika Family's Favourite Fruits Salad with nuts>. PJ Family's Favourite Keerai Sambar . Nayna Family's Favourite Channa Dal. Jyothi Family's Favourite Aloo and Poori . Ruchika Family's Favourite Anda Masala . Nisha Family's Favourite Poori and Aloo Ki subzi . Rupali Family's Favourite Sabudina Vada with Chutney . Kanchan Family's Favourite Stuffed Brinjal. Kamala Family's Favourite Palak Paratha .



Priya Family's Favourite Aloo Paratha .
My Family's Favourites : POORI AND POTATO MASALA
MOONG DAL PARATHA
ALOO PARATHA WITH CHILLI PANEER GRAVY
ROOMALI ROTI
RADISH CHAPATHI
VEGETABLE STUFFED PARATHA
SPROUTS STUFFED CHAPATHI WITH ALOO CURRY
PAPPAD CHAPATHI WITH MIXED VEGETABLE KURMA
DAL COCONUT CHAPATHI WITH EGG GRAVY
DAL POORI
SPICY METHI CHAPATHI
Punjabi Fish curry

Chole batura Fish Fry with Pizza Seasoning Masala Fish Fry

If i have missed your entries , please let me know about it .Thank you.........enjoy and have more fun.

FAMILY'S FAVOURITE FOOD EVENT ROUNDUP PART 2!!!!!

Hai Friends

Here comes the second part of this event.

Gita family's favourite recipes :

Moong dal payasam
Egg biriyani
Gobi Manchurian
Chocolate Cake


Jagruti family's favourite recipes :

Dal Makhni
Methi Dhebra and Sukhi bhaji



Jyoti family's favourite recipes :

Matar Paneer
Chole Batura
Chole Tikki Chaat
Pav Bhaji







Ramya Vijayakumar family's favourite recipes :

Rava Khichadi
Ulavalu Chutney
Ragi dosa with Peanut Chutney



Kalai Jeeva family's favourites :

Vegetable Pancake
Chickpeas Salad


2010/03/11

VENTHAYA KEERAI PACHADI / METHI LEAVES IN YOUGURT GRAVY



INGREDIENTS :


Methi leaves - 2 cups
Yogurt -- 2 cups
Coconut pieces - 2
Green chillies -3
Asafoetida - 1 tsp
Salt to taste
Onion - 1 cup

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard , jeera and red chillies .

2) When it splutters , add chopped onion and saute till tender .

3) Then add cleaned and washed methi leaves . Sprinkle little water and cover with a lid .Meanwhile , grind coconut , yogurt , asafoetida, green chillies and turmeric powder.

4) When it gets cooked well add the yogurt mixture to it with little salt .

5) Cook in slow flame for 3 minutes.

Serve hot with Rice.

2010/03/10

FRIED PANEER /PANEER 65






INGREDIENTS :

Paneer -- 250 gms
Chilli powder - 1 tsp
Salt to taste
Capsicum - 1 big
Onion - 1 big
Curry leaves
Garam masala powder - 1 tsp
Chicken masala - 1 tsp
Turmeric powder - 1 tsp
Ginger-garlic paste - 1 tsp

METHOD OF PREPARATION :

1) Marinate paneer cubes with all the powders,salt and ginger-garlic paste for 1 hour .

2) Deep fry them and keep aside.

3) Heat oil in a kadai . Fry onion and capsicum with curry leaves till tender .

4) Then add fried cubes to it and cook in slow flame for 5 minutes.

Serve hot as a Starter .