PARUPPU VADAI KULAMBU

INGREDIENTS :

For Vadai, please find here.
Onion - 1 
Tomato - 1
Mustard and Jeera - 1 tsp each
Chilli powder - 2 tsps
Turmeric powder - 1 tsp
Jeera powder - 1 tsp
To blend finely : Coconut - 4 pieces, Tomato - 1 ripen, Green chillies - 5, Fennel seeds - 1 tsp

Salt to taste

Curry leaves

METHOD OF PREPARATION :

1) Heat oil in a kadai . Once hot , add mustard , jeera and curry leaves . Then , saute onion till tender .

2) Next, add tomato finely chopped and saute it well.

3) Add the blended masala to it. Then, add chilli powder, turmeric powder and salt with 1/2 cup of water. Bring it to boil. 

4) Once it starts to boil, simmer to slow flame and add the vadai to it . Cook for 5-10 minutes till it leaves out oil. Garnish with coriander leaves . 

Serve hot with Idli / Rice.

BREAKFAST THALI'S : SOUTH INDIAN + ENGLISH BREAKFAST

VEN PONGAL : 

Recently ,  i came to know of adding milk to the pongal in my friends place . Milk enhances the taste of the pongal . We had a special breakfast thali last weekend with Pongal ,Dosa , Sambar , Capsicum chutney and Idli podi .

INGREDIENTS :

Rice - 1 cup
Moong dal - 1/2 cup
Pepper - 1 1/2 tsp
Cumin seeds - 1 1/2 tsp
Mustard - 1 tsp
Curry leaves
Turmeric powder - a pinch
Cashews
Milk - 1 cup
Salt to taste

METHOD OF PREPARATION :

1) Soak rice and dal in water for 1/2 hour.
2) Heat oil or ghee in a pressure cooker . Add mustard,cumin seeds and pepper.When it splutters, add curry leaves.
3) Then add rice and dal with 5 cups of water.Add little salt and turmeric powder. Cook for 3 whistles.v
4) Mix it up with milk , before serving . Garnish it with Roasted Cashews .
Serve hot with sambar and coconut chutney.

ROASTED CAPSICUM CHUTNEY : 

INGREDIENTS : 

Capsicum - 1 medium 

Onion - 1 small 

Coconut - 2 pieces 

Roasted channa dal - 2 tbps 

Garlic - 2 cloves 

Salt to taste 

Mustard , Urat dal , Red Chillies and Curry leaves for tadka . 

ENGLISH SIMPLE COMFORT BREAKFAST : 

This includes Toasted Bread , Olice spread , Baked Beans , Milk and Juice .

Linking these with Srivalli's - Thali mela .

SWEDE STIR FRY

Swede are also known as yellow turnip. They are a good source of Vitamin C, Vitamin B6 and has high dietary fibre.

INGREDIENTS :

Swede - 1   medium
Red Chillies - 3
Mustard and Urat dal  - 1 tsp each
Grated Coconut - 2 tsps
Salt to taste
Turmeric powder - 1/4 tsp
Onion - 1
Sambar powder- 1 tsp

METHOD OF PREPARATION :

1) Cube swede and pressure cook it for 1 whistle. Allow it to cool, drain the water and keep aside.

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

3) Add the grated coconut and saute till the flavour smell out.

4) Add the spice powders and swede . Add salt and mix it up well  .

5) Remove from flame after 5 minutes.

Serve with hot rice .

MYSORE BONDA

INGREDIENTS :

Dosa batter - 2 cups

Chilli powder - 2tbsps

Jeera - 2 tsps

Maida - 1/2 cup

Salt to taste

METHOD OF PREPARATION : 

1) Mix all the ingredients together without lumps . It must't be watery.

2) Heat oil . Once hot , pour a ladle of batter in it and fry them till golden brown .

3) Serve with Chutney.

Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

BEETROOT RICE

INGREDIENTS : 

• Basmati Rice - 1 cup( Soak in water for 20 minutes)
• Beetroot - 1 big
• Cloves -2
• Cinnamon sticks - 2
• Annasi poo - 2
• Biriyani leaves - 2
• Onion  - 1 sliced
• Green chillies - 2
• Salt to taste
• Biriyani powder - 1 tsp
• Turmeric powder - 1 tsp
• Kari masala powder - 1 tsp
• Coriander leaves -  few

METHOD OF PREPARATION : 

1) Clean the beetroot. Peel the skin and finely grate it.

2) Heat oil in a pressure cooker . Once hot,  add cinnamon sticks , cloves , annasi poo, biriyani leaves.

3) Add sliced Onion, green chillies and saute till tender.

4) Add grated beetroot and saute for few minutes.

5) Add Turmeric powder, Kari masala powder, Biriyani powder and Salt.

6) Add 1 cup of water and rice. Cook for 2 whisltes . Allow the steam to leave and garnish with coriander leaves.

Serve hot with Raitha .

Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

NUTTY BANANA MILKSHAKE

INGREDIENTS :

Ripe Bananas - 2

Boiled milk - 1 cup

Icing Sugar

Cashews , Almonds , Dry grapes - few

METHOD OF PREPARATION :

 Blend the above said ingredients in a blender and serve chilled . 

My entries to Susan's Black and White Wednesday hosted by Sara .

Milagu Paal : 

Apple Milkshake

PULPY ORANGE JUICE

INGREDIENTS :

Oranges - 7-8 

Icing sugar 

Ice cubes

METHOD OF PREPARATION :

1) Peel the skin and remove the seeds of the orange .

2) Blender it in a blender with icing sugar.

3) Serve it Chill with ice cubes .

MIXED VEGETABLES CHEESE PASTA

INGREDIENTS :

Pasta - 150 gas
Mixed vegetables- 1/2 cup
Hot salsa sauce -  2 tbsps
Cheese slice - 1/2
Garlic butter - 1 tbsp
Italian seasoning
Salt to taste

METHOD OF PREPARATION : 

1) Boil pasta separately and keep aside .

2) Heat oil in a pan . Once hot , saute the veggies and salt . Sprinkle little water , cover with a lid and cook in slow flame till tender .

3) Once done , add hot salsa sauce .Mix it up well .

4) Add Garlic butter and mix it well, followed by herb seasoning and Cheese.

5) Serve hot.

LEMON RASAM

INGREDIENTS :

• Lemon - 5 medium
• Tomato - 1
• Coriander leaves
• Salt to taste
• Rasam powder - 2 tsp
• Asafoetida 
• Ginger - a small piece
• Garlic cloves - 4
• Toor dal - 2 tbsps

For Tadka:

• Methi seeds - 1 tsp
• Mustard - 1 tsp
• Red Chillies - 2 
• Jeera - 1/2 tsp each
• Curry leaves

METHOD OF PREPARATION :

1) Crush tomato , ginger , garlic well in a mortar. Meanwhile, cook toor dal with a spoon of oil in a pressure cooker and keep is aside.

2) Heat oil in a pan . Once hot , add mustard and methi seeds . When it slutters , add red chillies and curry leaves .

3) Add the crushed masala with rasam powder and little water .

4) When it starts boling , add cooked dal . 

5) Then , add lemon juice to it and mix it up well . 

6. Mix it well, garnish it with coriander leaves. Remove from the flame when it starts boiling and mix salt to it.

Linking it up with Akila's Dish starts with 'L' name .

SPINACH BAJII

INGREDIENTS :

Gram flour - 1 cup
Chilli powder - 3 tbps
Salt to taste
Hing - 2 tsps
Turmeric powder - 1/2 tsp
Spinach - 1 bunch , cleaned and chopped 

METHOD OF PREPARATION :

1) Mix all the above said ingredients to a soft batter...not too watery.
2) Heat oil for deep frying . Once hot ,  pour a tsp of the batter . Fry till golden brown .
Serve with chutney/sauce .Linking it up with Jagruthi's Celebrate - Diamond Jubliee .

CHANNA DAL DOSAI

INGREDIENTS : 

Channa Dal - 1 cup

Urat dal - 1/2 cup

Idly rice - 2 cups

Salt to taste

METHOD OF PREPARATION :

1) Soak the ingredients separately for 5 hrs .

2) Grind them to soft batter.

3) Make dosai and serve with Sambar/Chutney .

FRIED BHENDI - LEBANESE RECIPE (Vegetarian Stew of Okra)

INGREDIENTS :

• Okra/ Bhendi/ Vendaikkai/ Lady's finger - 250 gms
• Tomatoes - 3, soak in hot water and blend them as puree.
• Garlic - 4 cloves
• Soy chunks - 50 gms
• Turmeric powder - 1 tsp
• Green Pepper/ Capsicum - 1
• Salt to taste

METHOD OF PREPARATION :

1) Clean okra and chop it .

2) Fry okra till brown.

3) Meanwhile, cook Soy chunks in boiling water for 5 minutes. Drain the water and soak in cold water/ normal water for 5 minutes. Squeeze and drain the water completely. Keep it aside.

4) Meanwhile , heat oil in a pan . Once hot ,  add sliced onions , garlic, tomato puree and green pepper till tender.

5) Then , add soy chunks and mix it. Cook in slow flame till chunks are well cooked.

6) Finally , add salt and fried okra to it . Mix it up well .

Serve hot with Rice .

Linking it up with Sara's Flavours of Lebanon event.

ORANGE KESARI

INGREDIENTS : 

Rava / Semolina - 1 cup
Sugar - 2 cups
Oranges (small) - 7
Ghee
Cashews and Raisins .

METHOD OF PREPARATION :

1) Ghee roast rava well till the flavour rules out .
2) Cook in slow flame . Add sugar and mix it up well .
3) Pour sufficient water and freshly made orange juice without pulp , stir it continuously without any lumps .
4) Add a ladle of ghee and stir continuously till done . Kesari should not stick to the pan .
5) Garnish it with Ghee roasted Cashews and Raisins.

FRUIT OF THE MONTH - GRAPES EVENT ROUNDUP!!!

I thank all the friends who have linked up their wonderful recipes here . Here are their yummy delights .

and finally my Grape yogurt .

MEENAKSHI THIRUKALYANAM SPECIAL LUNCH

The Celebration of 'Meenakshi Thirukalyanam' brings in a festive food with happiness and joy, marking the divine wedding of Meenakshi Amman with Lord Sundareshwarar. This is a grand celebration in Madurai including villages and towns near Madurai.

Chithirai Thiruvizha in Madurai, depicts an epic wedding story of Lord Sundareshwarar and Meenakshi Amman. This annual event inaugurates with 'Kodi Yaetram' in ‘Meenakshi Amman Temple’, indicating the first day of the event. It is a belief that after this event, people in Madurai will never move out of the city till the end of the festival. The 10th day marks 'Meenakshi Thirukalyanam' - grand wedding occasion of Meenakshi Amman and Lord Sundareshwarar. This wedding is considered as the event in all the households of Madurai, celebrated and serve with full wedding meal, 'Kalyana Virundhu' . The menu includes Sambar, Rice, Payasam, Curd Rice, Vadai, Poriyal, Vadagams, Appalam. and Pickle.

HOME MADE GRAPE YOGURT

I came to know of this simple yet comfort food for kids through a UK magazine healthy recipes for kids . This can be made in minutes time . 

INGREDIENTS :

Grapes - 1 cup

Yogurt - 2 cups

Boiled milk (whole) - 1 cupSugar

METHOD OF PREPARATION :

Blend above ingredients in a blender . Serve chilled .Linking it up Fruit of the month- grapes event.