2013/01/31

HYDERABAD ROYAL DESSERT - DOUBLE KA MEETHA





INGREDIENTS :

Whole wheat bread 
Milk - 2 cups
Sugar and Ghee to taste




Dried fruits and nuts.

METHOD OF PREPARATION :

1) Cut bread into shapes of your wish .
2) Deep fry the bread in 2 ladles of ghee till roasted.
3) In another pan , warm boiled milk with sugar . Add fried bread pieces to it.
4) Slowly toss it up ,add some more ghee till the milk is totally absorbed .
5) Garnish with sliced nuts and dry fruits 

Filter coffee is ready to be served hot ..Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .









Valentine's day Recipe Contest




2013/01/30

FILTER COFFEE








Filter coffee is our most favourite ...it has its own flavour . I used traditional coffee filter , a very special one owned more than 50 yrs old , treasured by my grandmother for years together, given to her my her mother for her marriage , she never used it and gifted me for my marriage .I own it in her remembrance , who left us before 10 yrs .Mamamma we miss you .




INGREDIENTS :

Boiled milk 
Coffee powder - 2 tbsps
Water 
Sugar

METHOD OF PREPARATION :

1) Boil water well .
2) Put 2 tbsps of coffee powder in the coffee filter . Add boiled water to it in full hotness .
3) Close the lid leaving an air gap.
4) Leave it aside for 20 minutes to get the decoction of the coffee.
5) Once ready , add coffee decoction to hot milk with sugar . 




Filter coffee is ready to be served hot ..Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .




















2013/01/29

KALKANDU PONGAL





INGREDIENTS :

Raw Rice - 1 cup
Moong dal - 1/4 cup
Milk - 5 cups
Kalkandu/Candy sugar - 3 cups
Ghee
Cashews,Raisins , Elachi




METHOD OF PREPARATION :

1) Cook rice and dal with milk till ver soft.
2) Mix thick kalakandu syrup to it and stir it up well with a ladle of ghee.
3)Garnish with ghee roasted cashews and raisins.


Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .






2013/01/28

VAZHAIKKAI FRY



Again one from my earlier post...


INGREDIENTS :


Vazhaikkai - 2
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt


METHOD OF PREPARATION :


1) Peel the skin of vazhaikkai and cut them into thin slices.


2) Add chilli powder,turmeric powder and salt to the slices and mix them well in bowl .Leave them aside for 10 - 15 minutes.


3) Finally,shallow fry them in a pan(use little of oil).When it turns golden brown,remove from the flame.



Goes to Sharanya's Traditional Recipes Event : 


2013/01/25

PEPPER RASAM

One again from my earlier posts



This rasam is good for cold,cough and fever . It will boast up our energy during sickness .
INGREDIENTS:

Tomato - 2 small
Tamarind juice - 3 tbsps

Salt to taste
Curry and coriander leaves

Red chillies - 2
Mustard,Turmeric powder,Methi seeds - 1/4 tsp

Asafoetida as required
Garlic cloves - 3 mashed


Rasam Powder :
Powder pepper and jeera in 1 : (1/2) proportion
Dried Ginger Powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a kadai.Add mustard,methi seeds,red chillies,garlic,curry leaves and fry for a minute.
2) Then add mashed tomato and fry for 3 minutes till tomato is partly-cooked.
3) Add a cup of water and tamarind juice.
4) Then add rasam powder,ginger powder ,asafoetida and turmeric powder.
5) Allow to boil.When is starts boiling well with bubbles,wait for a minute and turn off the flame.Add coriander leaves before removing from the flame.
6) Pour rasam to a big bowl with salt in it.

Serve hot with rice.



Goes to Sharanya's Traditional Recipes Event : 


2013/01/24

PAAL PONGAL




INGREDIENTS :

Raw Rice - 1 cup
Moong dal - 1/4 cup
Milk - 5 cups
Ghee
Cashews,Raisins , Elachi
Salt to taste

METHOD OF PREPARATION :

1) Cook rice and dal with milk till very soft.
2) Stir it up well with a ladle of ghee.
3)Garnish with ghee roasted cashews .

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .









2013/01/23

FISH AND MANGO CURRY / MAANGGAI MEEN KULAMBU




INGREDIENTS :

Fish – 500 g
Ginger -Garlic paste – 1 tsp
Mango – 1
Onion (small) – 1 cup
Curry leaves,coriander leaves
Chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Jeera and Pepper powder - 1 tsp each
Mustard,Jeera,Methi seeds- 1/ 2 tsp (for tempering)
Salt to taste.
Fish Masala powder - 1 tsp(optional)
Grinded coconut paste - as u require for thickness.
Tomato - 1
Green chillies - 3

Note:

Marinante fish pieces with a spoon of turmeric powder,coriander powder,salt and little of lemon juice for minimum 20 minutes.

METHOD OF PREPARATION:

1) Heat oil in a kadai.Add Mustard seeds,Methi seeds and Jeera.When it splutters,add curry leaves.
2) Add add chopped onion and fry till tender.
3) Then add chopped mango.Fry them till mango becomes tender.
4) Then add grinded coconut paste and all the powders with little of water.Allow to boil till athe raw smaell leaves.Add salt.Allow it boil for 3 minutes.
5) Add fish to the mixture and boil them in slow flame.Add chopped tomato and slit green chillies before removing from flame.Cover with a lid.Turn off the flame when oil separates.Garnish with coriander leaves.Serve hot with rice

Goes to 



2013/01/22

PAAL POORI







INGREDIENTS :

Boiled milk - 1 cup
Sugar to taste
Cashews,Elachi , Pista,Badam - few
Poori's of wheat flour 

METHOD OF PREPARATION :



1) Blend milk with nuts and sugar well .
2) Transfer it to a bowl and add poori pieces in it .Leave for 10 minutes ,hence poori is well soaked in milk.
3) Garnish it with Nuts .

Serve chill for guests.


Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .







2013/01/21

WHEAT BREAD MILK HALWA



INGREDIENTS :

Wheat bread - 4 loaf
Ghee
Boiled and thicked milk with creamed layers- 1 cup
Sugar to taste
Cashews 

METHOD OF PREPARATION :

1) Ghee roast bread well and marinate it in boiled milk for 20 minutes.
2) Mash it well with a ladle.
3) Meanwhile , make sugar syrup of thick consistency in a large vessel and simmer to slow flame once done.
4)Mix milk bread mixture in it with a ladle of ghee . Stir it up with well till we get proper halwa consisiteny.
5) Remove from the flame and garnish it with Ghee roasted Cashews


Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .



2013/01/10

AVAL SAKKARAI PONGAL


INGREDIENTS :

Aval / Poha - 2 cups (soaked in water for 10-20 minutes)
Moong dal - 3 tbsps
Jaggery - 50 gms
Milk - 1/4 cup
Ghee
Cashews

METHOD OF PREPARATION :

1) Take thuck jaggery syrup and filter the impurities .
2) Soak moong dal in hot water for an hour.
3) Boil moomg dal with sufficient water in a pan till it softens.
4) Add washed and soaked aval to it.
5) Followed by Jaggery syrup . Add a ladle of ghee and mix it up well till pongal consistency is reached .
6) Add milk and stir it up before removing from the flame .

Garnish it with Ghee roasted Cashews . Serve hot with Coconut pieces and banana slices.

Linking it up with Fast Food - Poha by me .





Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .



RAJASTHANI MINI GHEVAR WITH RABDI





INGREDIENTS :

Maida - 1 1/2 cup
Ghee
Boiled milk - 1/4 cup
Sugar




Kesar Rabdi:


Milk - 3cups 
Sweetened condensed milk - 1 cup

Saffron - 1 pinch
Cardamom powder - 1/4 tsp
Crushed almonds and cashews .

METHOD OF PREPARATION :


1) Mix milk and ghee together well for few minutes.   

2) Add maida to it and mix well with water to thin batter consistency.

3) Heat oil in a pan.Once hot, take leave the batter using a ladle and pour in the centre of the pan very thin .

4) Leave another ladle of batter to it .Cook till ghevar is fried well and crispy.

5) Meanwhile , make sugar syrup of  one string consistency and keep aside.


6) Boil milk in milk pan until the milk gets reduced to half of the quantity.

7) Then , add cardamom powder ans saffron.

8) To is add condensed milk and bring it to boil again till the milk thickens .

9) Serve ghevar with the sugar syrup over it. Garnish  it with rabdi and crushed almons and cashews.




Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .




2013/01/09

SIMPLE POHA SWEET CRUNCH



A Quick and Simple prasadam ....

Mix powdered jaggery with poha and roasted channa dal . 

Linking it up with Fast Food - Poha by me .

2013/01/08

PORIYAL RICE / VEGETABLE RICE WITH LEFT OVER RICE



INGREDIENTS :

Cooked rice - 1 cup
Mixed vegetables - 1 cup
Onion - 1 
Tomato - 1 
Ginger-garlic paste - 1 tsp
Salt to taste
Garam masala - 1/2 tsp
Curry leaves
Sambar powder - 1 tsp

METHOD OF PREPARATION :

1) Heat oil in a pan . Saute onion with ginger-garlic paste till tender .
2) Add veggies with little water and salt . Cook till done .
3)  Followed by spice powders .Saute till raw smell leaves.
4) Add 1/4 cup to it bring to boil . Then , add rice and mix it up well till done .

Serve hot with Vadagams.

Linking it with Sara's Dish it out in 30 minutes - Rice .







2013/01/07

LEMON POHA




INGREDIENTS :

Poha/Beaten Rice / Aval  - 1 Cup
Turmeric Juice  - 2tbps
Turmeric Powder  - 1tsp
Peanuts - 2 tsps
Mustard  - 1 tsp
Channa dal  - 1 tsp
Asafoetida  - a pinch
Green Chillies  - 3
Curry Leaves  and Coriander leaves
Salt to taste


METHOD OF PREPARATION :1.Soak aval/beaten rice for about 5-10 minutes. Drain and squeeze out the excess water. Soaking time differs for different type of aval. Hence soak accordingly .I used the smaller thick ones .Over soaked aval will become sticky. After squeezing ,aval should have its shape and texture but little soft.

2.
Heat oil in a kadai.Once hot, add mustard seeds , channa dal,peanuts and chillies and saute till peanuts gets roasted well not burnt.Then add asafoetida and curry leaves. 

3. Then ,add lemon juice with turmeric powder and saute it for a minute. Followed by adding salt and aval. 

4.Mix the aval well for 2 minutes till the aval gets the flavour of lemon. Garnish it with finely chopped onion and coriander leaves.


Linking it up with Fast Food - Poha by me .








2013/01/04

EGG THOKKU



INGREDIENTS :

Tomato - 3
Onion - 2 big
Curry and Coriander leaves
Salt to taste
Ginger paste - 1 tsp
Chicken masala/Sambar masala - 2 tsps
Turmeric powder- 1 tsp
Mustard and Jeera and Fennel seeds -  1 tsp each
Boiled eggs - 7

METHOD OF PREPARATION :

1) Pressure cook eggs for to whistles and keep aside.
2) Heat oil in a pan . Once hot , splutter mustard , jeera and fennel seeds,curry leaves .
3)Add sliced onion and saute till tender ,followed by tomato . Saute till it forms thick masala .
4) Add oil and spice powders + salt . Sprinkle little water and mix it up well in slow  flame.Cook till the gravy leaves some oil out.
5) Finally , add halved eggs in and mix it up well for 5-10 minutes . Garnish with Coriander leaves and Serve hot once done .

2013/01/03

VARIETY FISH CURRY / KALAVAI MEEN KULAMBU



              


INGREDIENTS :

Fish ( variety of kulambu fishes) – 500 g
Ginger - A Small piece
Garlic – 5-6 cloves
Mango – 1
Onion (small) – 1 cup
Curry leaves,coriander leaves
Chilli powder – 2 tsp
Coriander powder – 1 tsp
Turmeric powder – ½ tsp
Jeera ,Pepper - 1 tsp
Mustard,Jeera,Methi seeds- 1/ 2 tsp (for tempering)
Salt to taste.
Fish Masala powder - 1 tsp(optional)

For masala:
Cup of onion,garlic cloves,ginger,jeera and pepper.
Marinante fish pieces with a spoon of turmeric powder,coriander powder,salt and little of lemon juice for minimum 20 minutes.

METHOD:
1) Heat oil in a kadai.Add Mustard seeds,Methi seeds and Jeera.When it splutters,add curry leaves.
2) Add add chopped mango.Fry them till mango becomes tender.
3) Then add grinded masala with little water and fry till the raw smell leaves.
4) Add chilli powder,coriander powder,fish masal powder,salt and turmeric powder.Allow it boil for 3 minutes.
5) Add fish to the mixture and boil them in slow flame.Cover with a lid.Turn off the flame when oil separates.Garnish with coriander leaves.

Serve hot with rice.


Linking it up with Amy's Cook like a Celebrity Chef event.









2013/01/02

SEEMPAAL

Seempal is the milk that the cow gives first after the calf is born. It will taste heavenly .Protein packed milk...



INGREDIENTS :

Seempal - 2 cups
Sugar to taste
Elachi + Cashew powder - 2 tsps

METHOD OF PREPARATION : 

1)Bring the seempal to boil with sugar and powders till it thickens .
2) Serve hot.

Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .




and Vardhini's New 'U' event



Linking it up with Amy's Cook like a Celebrity Chef event.