2013/01/31

DOUBLE KA MEETHA



INGREDIENTS :

Whole wheat bread 
Milk - 1 cups
Nuts mix - 2 tbsps
Crushed nuts
Sugar and Ghee to taste

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 and nuts powder. Boil in slow flame till it thickens.





 4 ) Once done, remove from the flame and add fried bread pieces to it.



 5) Garnish with sliced nuts and dry fruits . Serve hot.
Linking it to Know your Dairy - Milk guest hosted by me , event started by Jagruti .

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 , Leach




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 smell 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 , boil milk , nuts powder and sugar. simmer to slow flame .


4) Add bread pieces in it with a ladle of ghee . Stir it up with well to get the proper halwa consistency.



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 .



PRAWN PIZZA