2013/09/30

FALOODA




INGREDIENTS :

Chilled milk - 2 cups
Rose water -2 tbsp
Almonds soaked -4-5 
Cashews - Few
Strawberry syrup - 5 tsps
Falooda vermicilli - 
Water - 3 cups
Tukmaria (basil) seeds -1/4 cup 
2 full scoops of mango ice cream. 
Cherry fruit


METHOD OF PREPARATION :

  1. Mix strawberry syrup with chilled milk and refrigerate.
  2. Soak basil seeds in a cup of water for an hour till plump out.
  3. In a cup of warm milk mix rose water,cover and keep it in fridge for an hour.
  4. Boil the vermicilli in water till done and drain the water.
  5. Now leave the vermicilli in warm milk with rose water and again refrigerate.
  6. While serving , in a tall glass, assemble with layers of  chilled vermicilli with milk , followed by 2 tsps of basil seeds,chilled strawberry syrup into the glass topped with with two scoops of mango icecream.
  7. Garnish with cherry.

2013/09/28

MALAI PANEER TIKKA


Tried this delicious tikka from arthy shama for potluck party 


Ingredients:

  1. Paneer- 200 gms
  2. Capsicum - 1 or 2
  3. Deseeded tomato quartered - 1/2 cup

For marination
  1. Curd-1 tbsp
  2. Fresh cream-2 tbsp
  3. Garam masala-1 tsp
  4. Chilly powder- 1 tsp 
  5. Coriander powder-1 tsp 
  6. Ginger-garlic paste -1 tsp 
  7. Salt to taste
  8. Dried methi leaves - 1 tsp 
  9. Turmeric powder- a pinch


Method of preparation :


1 .Mix all ingredients for marination well.
2.Toss paneer, capsicum and tomato over the masala .
3. Refrigerate for four to six hours.
4. Then pierce them one by one on wooden skewers .
5. Grill them at pre-heated oven at 240 degree celsius for twenty minutes.Check them in between and flip it till done.

Serve them hot .  

2013/09/26

ULLUNDHU / BLACK URAT DAL SUNDAL



INGREDIENTS :

Ullundhu / Black Urat Dal - 1 cup
Green Chillies - 3
Red Chillies - 5
Roasted Channa dal - 3 tbsps
Hing/Asafoetida - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook with salt for 5 whistles or more till well cooked.
2) Drain the water and keep aside.
3) Heat kadai . Once hot , dry roast red chillies , roasted channa dal and hing one by one. Allow it to cool and finely powder them.
4) Then , add a spoon of powder and finely chopped green chillies with dal and mix it well .Ready to serve ..

Linking it with vegan thursday  event


2013/09/24

FISH CURRY - GRANDMA'S SPL



INGREDIENTS :

Fish-600g
Pearl onions - 1/2 cup finely chopped
Tamarind-lemon size
Mustard seeds-1/2 tsp
Curry leaves
Coriander power-1 tsp
Chilli powder -3 tsps
Turmeric powder-1 tsp 
Coconut milk - 1/4 cup
Salt to taste

TO GRIND :

Pearl Onions-10
Tomato-1
Garlic Cloves-2
Red Chillies-8-10
Cumin Seeds-1/2 tsp
Methi Seeds-1/2 tsp








METHOD OF PREPARATION :

1) Wash the fish well.Then marinate the fish with turmeric powder,coriander power,salt for 1 hour.Meanwhile,soak tamarind in water.
2)After an hour,heat oil in a kadai.Add mustard seeds,cumin seeds,finely chopped onion.Fry till onion becoes tender.
3)Then,add curry leaves and grinded masala .Saute till raw smell leaves .
4) Followed by tamarind water ,coconut milk and salt.
5) When it starts to boil , add fish to the kulambu.Stir slowly.Cover with a lid.Leave in slow flame until fish is cooked properly and oil separates.

 Serve hot with rice.

Linking it up with Tamizhar samayal Tuesday Event



2013/09/23

CABBAGE CARROT STIR FRY



INGREDIENTS :

Cabbage - 1 cup
Carrot - 4 
Moong dal - 2 tsps
Pearl Onions - 8 
Green Chillies - 2
Mustard - 1 tsp
Grated Coconut -  2 tsps
Salt to taste
Few curry leaves
Pepper - jeera powder - 1 tsp

METHOD OF PREPARATION : 

1) Soak moong dal for 5 minutes , till you wash and clean vegetables.
2) Heat oil in a pan . Once hot , add mustard .When it splutters , add moong dal and saute for 3 minutes .
3) Then add chopped chillies,curry leaves and onions .Saute till tender.
4) Followed by adding finely sliced cabbage and finely chopped carrot .Sprinkle little water and cover the pan with a lid .Cook in slow flame till well cooked.
5) Finally . add salt , grated coconut and pepper-jeera powder before removing from the flame. 

Serve hot with Rice .

Linking it up with Jagruti's



2013/09/19

VELLA SEEDAI -- KRISHNA JAYANTHI SPECIAL


INGREDIENTS ;

Rice flour - 1 cup , seive the flour well .
Urat dal flour - 2 tsps
Jaggery - 150 gms
Sesame seeds - 1/4 tsp
Grated coconut - 1/4 tsp
Oil

METHOD OF PREPARATION :

1) Dissolve jaggery in a pan with little  water and keep filter the syrup.
2)  Dry roast rice flour in a pan for few minutes ans keep aside and add slightly dry roast coconut .
3) Mix rice flour, urad dal flour, coconut and sesame seeds well .
4) Add  jaggery syrup slowly to the flour and mix well to form a  soft dough.
5) Make small sized balls from the dough. Meanwhile ,heat oil in a pan .Once hot , deep fry the balls in moderate heat; stir smoothly while frying to avoid breaking of seedai .


Linking it with Akila's Dish name starts with V .

2013/09/18

TOMATO COCONUT CHUTNEY


INGREDIENTS :

Tomato - 6 ripen
Coconut - 6-7 pieces
Turmeric powder -  1 tsp
Salt to taste
Red Chillies - 8
Jeera - 1 tsp
Few curry leaves

METHOD OF PREPARATION :

1) Blend the above said ingredients smooth.
2) Heat a spoon of oil in a kadai.Once hot , add the grinded tomatoes with little water. 
3) Cook in slow flame till oil separates out.

Serve hot with idlies and dosai

2013/09/17

KONDAKADALI SUNDAL / BLACK CHANNA SUNDAL -- NAVARATHIRI SPECIAL




INGREDIENTS :

Dried Black channa dal -  1 cup
Finely chopped coconut - 1/4 cup
Onion - 1 
Salt to taste
Curry leaves
Mustard - 1 tsp
Urat dal - 1 tsp
Red Chillies - 3
METHOD OF PREPARATION :

1) Soak dal overnight and pressure cook for 4 whistles .
2) Drain the water and keep aside.
3) Heat oil in a kadai . Once hot , add mustard and urat dal,when it splutters add onion with red chillies and saute well .
4) Then , add grated coconut and saute for 3-4 minutes .Add few curry leaves.
5)Finally , add cooked channa to it with salt .Mix it up well.

2013/09/15

MOONG DAL



INGREDIENTS :

Green Moong Dal - 
1/2 cup 
Cumin seeds - 
1/4 tsp
 Asafoetida - pinch
Turmeric powder - 
1/4 tsp
Salt to taste
Ginger + garlic + green chillies paste - 1 tsp
Garam Masala - 
1/4 tsp 

METHOD OF PREPARATION :


1. Pressure cook the Moong Dal till soft and keep aside.

2. Heat oil in a pan .When hot , add cumin seeds, red chilli powde , asafoetida , turmeric powder ,Garam Masala and ginger garlic green chillies paste.Saute for few seconds .

3. Then ,add the cooked Dal with little water . Cook in slow flame for about 10 minutes 

Serve hot with Roti .

2013/09/13

KAMBU PIDI KOZHUKATTAI / PEARL MILLET SWEET STEAMED DUMPLINGS



b

INGREDIENTS :

Pearl millet flour / Kambu maavu - 1 cup
Rice flour - less than 1/4 cup
Sugar - 2 cups
Warm water
Grated coconut - 1 1/2 cup
Oil

METHOD OF PREPARATION :

1) Knead the above mentioned ingredients to a soft stiff dough with more oil.
2) Take small balls of the dough , press it with hands and steam cook them in idli pan till done .

Serve instantly/hot .....we have real taste of pearlmillet only when served hot.


2013/09/11

DRUMSTICK SAMBAR FOR POTLUCK



INGREDIENTS:


Drumsmtick - 3 

Tomato - 2 ripen 

Toor dal - 1 cup

Onion - 1 cup

Garlic cloves - 7

Mustard , Jeera , Methi seeds - 1 tsp

Sambar powder - 2 tsp

Salt to taste

Hing ,Curry leaves , coriander leaves

Tamarind - a small piece



METHOD OF PREPARATION :


1) Pressure cook dal with a spoon of oil and turmeric powder for 3-4 whistles.Meanwhile,soak tamarind in little water.Boil chopped drumstick in a separate kadai till cooked .

2) Heat oil . Add spices , once it splutters add chopped onion, garlic and saute till tender.

3) Add 1 chopped tomato and saute till skinny. Then , add boiled drumstick,curry leaves and saute well.

4) Add dal   and tamarind juice to it with sufficient water. Followed by adding Sambar powder,hing and salt .

5) Cover with a lid and allow to boil till the oil separates.Garnish it with coriander leaves .


2013/09/10

BANANA COCONUT CRUMP CAKE


Yummy cake for HBC Challenge
INGREDIENTS :

For the cake:

Plain flour/Maida - 2 cups

Oil - 1/2 cup 
Eggs-
Sugar - 2/3 cup 
Almond milk - 1/2 cup 
Vanilla extract - 1 tsp 
Baking powder - 2 tspS 
Baking soda - ½ tsp 
A pinch of salt
Banana - 1 very ripe 
Dessicated coconut - 1/4 cup 


For the crisp topping:


Almonds -1/4 cup 
Flour-1/3 cup 
Sugar-1/4 cup 
Cinnamon-1/4 tsp
A pinch of salt
Oil - 2 tsps

METHOD OF PREPARATION ;


1.Preheat oven to 180 DEG.C. Grease a baking pan with butter. Combine the almond milk with the oil, eggs, sugar, and vanilla. 

2. In another bowl, stir together the flour, baking powder, baking soda, and salt. Mix the dry ingredients gently into the wet ones until combined. Gently blend in the bananas and the coconut. Pour into the pan.


3.In a blender, grind the almonds until coarsely chopped. Add remaining crisp topping ingredients and process into a dry dough.Spread bunches of topping over the top of the cake.


4.Bake for 40-45 minutes, until the top of the cake has risen, the crumbs are golden, and a toothpick inserted into the cake comes out clean.


2013/09/09

CHANNADAL POORANAM KOZHUKATTAI - VINAYAKAR CHATHURTHI SPECIAL



INGREDIENTS :

Grated coconut - 1 1/2 cups
Jaggery - 1 /4 kg
Channa dal - 1 cup

Rice flour- 2 cups
Oil

METHOD OF PREPARATION :

1) Cook dal till soft .Meanwhile , make thick jaggery syrup.
2) Ghee fry grated coconut and dal . Mix dal , coconut mixture with jaggery syrup for pooranam.allow it to cool and make small balls of it.
3) Knead rice flour with warm water and oil.
4) Make a ball of it , flatten it and fill it with poornam ball and fold it towards the centre.
5) Steam cook them in idli pan till done . 

TAMIZHAR SAMAYAL TUESDAY EVENT

We group of friends started a new event Tamizhar Samayal Tuesday which is going to happen in 2nd and 4th Tuesday of every month. Tamilnadu cuisine is famous for its flavor and spices,each district has their own signature recipes.We know very well that Tamilians have many delicious foods, for example Kanchipuram is famous for idlis, while Tirunelveli is famous for halwa, needless to say much about the famous Chettinad cuisine and another well known is Kongu cuisine.

Yes we are proud to be Tamilians and we love to share our knowledge of this famous foods, thus we planned this event.In this event you can cook and show case the food which is very popular and traditional in any region of Tamilnadu.Both veg and non-veg recipes are allowed.

This event doesn't have any specific themes or ingredients,cook anything popular in the region of Tamilnadu.The main motto of the event is to know the food cultures followed in each region especially in village sides.


2013/09/07

NEER KOZHUKATTAI - VINAYAKAR CHATHURTHI SPECIAL



INGREDIENTS:


Rice Flour- 1 cup
Sugar - 2 scoops
Grated coconut - 2 tbsps
Water - 1 cup
Cashew/Elachi powder - 1 tsp each

METHOD PREPARATION:


1) Knead rice flour with warm water and oil .
2) Make small balls of it.
3 ) Meanwhile , boil water well . Then add sugar to it .When it started giving bubbles,well boiling drop rice balls in it.Stir it up slowly till done .
4) Then , mix it up well with grated coconut for 3 minutes till the water thickens Simmer to slow flame .
5) Add cashew and elachi powder before removing from flame.


2013/09/04

PALAK PANEER


Tried this recipe from a tv show .
INGREDIENTS :

Spinach - 3 bunches
Paneer - 150 gms
Onion - 1 small
Cloves-2
Cinnamon sticks- 2
Biriyani leaves - 1 
Chilli flakes-1 tsp
Salt to taste

METHOD OF PREPARATION ;

1. Boil spinach for 2-3 minutes and grind them .Meanwhile ,marinate paneer with a pinch of turmeric powder and salt.
2.In a kadai ,heat  a spoon of oil . Once hot  add whole garam masala and saute for a minute .
3 .Then saute finely sliced onion till tender.
4. Then add panner and saute or few minutes.
5. Finally add grinded spinach with salt and chilli flakes.
6. Cook for 2 minutes and remove from the flame.

Serve hot wih Chapathi.


Linking it with Seasonal food event here .










2013/09/03

BEETROOT PARATHA



INGREDIENTS :

Beetroot small - 4 
Green Chillies - 3
Cumin/Jeera powder - 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Boil beetroot in pressure cooker for 3 whistles till it softens well with little water.
2) Then , blend beetroot with chillies ,jeera powder and 1/4 salt for a minute.
3) Meanwhile , knead soft dough for roti / chapathi .Make a medium size ball of dough and roll over.
5) Spread beetroot masala stuff in the center . Place another rolled chapathi over it .Seal the edges.Thinly roll it over again.


6) Heat oil in tawa.  Place it , sprinkle a spoon of oil , flip to its side till done .
7) Serve hot with Dal /Kurma .


Linking it with Seasonal food event here .





SEASONAL FOOD EVENT --- GUEST HOST

Happy to guest host Jagruti Bhabhi's SEASONAL FOOD EVENT FOR SEPTEMBER 2013 





RULES TO BE FOLLOWED :-

1.Cook any vegetarian/non-vegitarian recipe with fresh and seasonal vegetables, fruits or herbs .
2 . You can send n number of entries.
3 .Link to this event announcement on your post is Compulsory.
4 .Use of logo compulsory.
5. Archived entries allowed if linked with this announcement page and Logo.
6. Events starts on 1st sep till 30th september 2013.
7 .You can send your entries even to shamanags@gmail.com with the following details.

1.Your Name
2.Your Blog name
3.Recipe Name
4.Recipe URL
5.Picture of your recipe

2013/09/02

PISTA KULFI



Thank you Shruti for this yummy kulfi .




INGREDIENTS :

Milk – 1 L
Sweetened condensed milk – 1 tin of amul mithai mate
Sugar – 1/2 cup
Corn flour – 1 1/2 tbsp
Chopped pistachios – 1/4 cup
Saffron strands – 1/2 tsp
Cardamom powder – 1 tsp
Rose water – 1/2 tsp 
Vanilla essence - 1/2 tsp






METHOD OF PREPARATION :

1.Dissolve cornflour in 1/2 cup milk and keep aside.

2. Meanwhile boil the remaining milk, condensed milk and sugar .

3. Keep scraping the cream from the sides of the pan for thickening the mixture.

4. Boil on low flame till it reduces to 3/4 quantity.

5 .Add the cornflour mixture to it and mix well.Continuously stir it up to avoid lumps.

6 .Stir it well until the mixture thickens.Add cardamom powder, saffron and chopped pistachios. Remove from the flame and allow it to cool. 

7.Add rose water and vanilla essence and mix well.

8. Now pour the mixture into kulfi moulds with the lid and freeze for 3 to 4 hours.

9. After completely set, remove the kulfi fom the freezer and sprinkle little water over the mould and then slowly pull out the kulfi .

Serve Chilled.

Linking it with SNC Challenge -