MINTY ORANGE JUICE

INGREDIENTS :

Mint - 1 handful
Orange pulp - 1 cup
Honey - 1 tsp

METHOD OF PREPARATION :

1) Blend mint and orange together well with little water.
2) Filter it and serve chilled with honey .

 Viji's Soul Food Show .

CELEBRATING BLOG'S 6TH BIRTHDAY WITH A REFRESHING WATERMELON ORANGE JUICE

Celebrating my blog's 6th birthday !!! A very happy moment to celebrate with a refreshing juice . Blogging have given me lots of friends ...whom i adore a lot . Thank you all the dearies for your support .

We a group of few friends are enjoying our Potluck party in Jagruti bhabhi's place . Happy to enjoy Nupur's refreshing watermelon carrot juice .

INGREDIENTS :

Watermelon - few chunks deseeded.
Orange - few pieces
Mint -a handful
Carrot - 1 
Lemon juice - 2 tsps
Sugar to taste

METHOD OF PREPARATION :

1) Blend them well in a blender with sugar and strain the juice out.
2) Serve chilled.

Jagruti's Potluck party 




 Viji's Soul Food Show .

SUGARCANE JUICE PONGAL

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Milk - 1/4 cup
Jaggery  --i used 100gms

Sugarcane juice - 2 cups
Cashews,Badam and elachi --few numbers

Ghee

METHOD OF PREPARATION :

1) Boil 1 cup of water and sugarcane juice in a pot . Once it starts boiling , add rice and dal.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice is drained completely , add jaggery syrup and mix them well .
5 ) Leave it flame till it thickens .
6) Add milk before removing from the flame . Temper it with ghee roasted cashews,badam and elachi .

Linking it with Viji's Soul Food Show .

THENGAI MANGAI PATTANI SUNDAL

INGREDIENTS :

Dried peas -  1 cup
Finely chopped mango - 1/2 cup
Finely chopped coconut - 1/2 cup
Onion - 1 
Salt to taste
Grated carrot - 1/4 cup
Curry leaves
Mustard - 1 tsp
Chilli powder - 1 tsp

METHOD OF PREPARATION :

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

Remove from flame and serve hot with grated carrot.

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

MANGO RICE

INGREDIENTS:

Grated mango - 1 1/2 cup

Rice - 1 cup

Green chillies - 4 nos
Turmeric Powder - 1/2 tsp
Salt to taste
Channa dal - 1 1/2 tsp
Ground nut - 1 1/2 tsp
Curry leaves and Coriander leaves
Asafoetida - 2 tsps
Mustard - 1 tsp

METHOD OF PREPARTAION:

1) Cook rice with 1 1/2 cup water .Once done , open the lid and allow it to cool.

2) Heat oil in a kadai.Once hot,add mustard,urat dal.When it splutters,add channa dal,groundnut,green chillies and curry leaves.Fry till groundnut gets roasted.

3) Then add  grated coconut ,turmeric powder and asafoetida.Saute till the raw smell leaves.

4) Once done ,add rice to the mixture and mix well.Garnish with coriander leaves.

Serve hot with pickles,chutney or potato fry or sundals.

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

700th POST WITH MY FAVOURITE RICE MANGO KHEER

Mango Rice Kheer on a happy moment.....this is my 700 th post...

INGREDIENTS : 

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

METHOD OF PREPARATION : 

1) Boil milk in a heavy bottomed vessel . Allow it to reduce to 3/4 of it .Allow it cool .Then , make milkshake well with mango,sugar and kalkandu.
2) Heat pan .Pour the mango milkshake to it 
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.

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

POTATO KOFTA IN SPINACH GRAVY

INGREDIENTS FOR GRAVY:

Spinach - 2 bunches 

Onion - 1 

Ginger garlic paste- 1tsp

Green chillies-2

Tomato- 1

Salt to taste 

Garam masala powder- 1tsp 

Amchur/Mango powder -1 tbsp 

INGREDIENTS FOR KOFTA:

Potatoes - 5 boiled.

Bread crumbs 

Salt to taste 

Coriander and Cumin powder - 1 tsp 

Red chili powder - 1 tsp

Garam masala powder - 1 tsp

Oil 

METHOD OF PREPARATION : 

For Koftas: 

1) Mash potatoes well with the spices and salt.

2) Make small balls of it, roll in bread crumbs and deep fry them till golden brown. Remove from the flame and keep aside.

For Gravy:

1) Heat a pan .Add onion, tomato, ginger, garlic, green chillies and little water. Cook till they are soft and tender.

 

2) Allow it cool down and blend it with salt, garam masala powder and amchur powder smoothly.

3) Heat oil in pan. Add mustard and jeera. When it splutters, add in the grinded spinach with very little water. 

4) Then add in the fried kofta. Keep in flame for 2 minutes. Remove from flame and serve hot with Rice.

Linking with Meena bhabhi's  Try my Recipes event & give away .

MANGO MILKSHAKE

INGREDIENTS :

Ripen mangoes - 1/2 cup of slices

Boiled chilled milk - 1 cup

Sugar

Powdered cashews

METHOD OF PREPARATION :

1) Blend mangoes well with milk , sugar and cashews .
2) Serve chilled.

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

DATES AND NUTS MOMOS

INGREDIENTS :

Dates- 1 cup 
Crushed nuts - 1/4 cup(Cashews,Almond , Pista)
Sugar to taste
Elachi - 2
Grated coconut - 1/4 cup
Plain flour - 1 cup
Oil

METHOD OF PREPARATION:




1) Finely chop the dates .
2) Once done, heat a spoon of ghee in a pan . Saute dates and coconut for 2 minutes and add the crushed nuts.Add sugar.
3) Sprinkle little water and cover with a lid . Cook till the raw smell leaves .
4) Grind them a bit coarsely.
5) Meanwhile , knead soft dough of flour with oil .
6) Roll a small ball of flour . Place a small ball of dates in the centre and fold its corners to the centre.
7) Steam cook the momos in idli pan / microwave.

 Jagruti's gain popularity event 

MANGO COOKIES

INGREDIENTS :

Plain flour - 1 1/2 cup

Boiled milk - 1/4 cup

Ripen mango slices - few

Powdered sugar - 1 cup

Hudon Canola Oil - 3 tbsps

Baking powder - 1 tsp

METHOD OF PREPARATION :

1) Beat milk and mango well with sugar in a blender.

2) Add this to maida and knead to a smooth dough with baking powder and oil.

3) Once done , roll small balls of it...flatten it and place in a greased baking pan.

4) Bake at 180 deg.c for 20 minutes.

5) Allow it cool down for 5 minutes. 

Serve with a cup of hot tea / milk .

Linking it up with Show you style series -Mango by Viji .

Linking it with Viji's Soul Food Show .

Vimitha's Hearty and Healthy - Hudson Canola Oil Give Away.

AATUKAAL KUZHAMBU / GOAT LEG CURRY

INGREDIENTS :

Goat leg - 2 legs

Pearl onion - 1/2 cup
Tomato - 1

Salt to taste

Chilli powder - 1 tsp

Turmeric powder - 1 tsp

Mutton masala powder - 2 tsps

Curry leaves

Coconut  - 5-6 pieces

METHOD OF PREPARATION :

1) Heat pressure cooker .Saute onion and tomato till tender.

2) Followed by cleaned leg pieces .

3) Then add grinded coconut , chilli powder ,mutton masala powder, turmeric powder and curry leaves with little water.

4) Cover the lid and cook for 2 whistles .

5) Simmer to slow flame , cook for 15- 20 minutes.

6)Allow the steam to leave ...finally add salt .Garnish with curry and coriander leaves .

Serve hot with Rice .

SEMIYA JAVVARISI PAYASAM /VERMICILLI SAGO KHEER FOR TAMIL NEW YEAR WITH LOVELY AWARDS !!!

INGREDIENTS :

Roasted Semiya - 1 cup
Sago - 1/4 cup
Milk - 1/4 cup
Sugar for taste
Few cashews and Raisins
Ghee - 1 tsp

METHOD OF PREPARATION :

1) Boil sago separately till cooked .Drain the remaining water .

2) Meanwile ,boil 1/4 cup of water , when it starts boiling add semiya to it . Cook till semiya is half cooked . Then add boiled milk with sugar and mix well .Followed by adding sago .

Boil it till it thickens. Continuous stirring is needed.

4)  Once done,turn off the flame and leave aside.
5 ) Heat ghee in a pan.Add cashews and raisins.Fry for a minute and then mix them with kheer.

Payasam is ready to serve.

Few lovely awards from my friend , Viji .

NEER MOR / SPICED UP BUTTERMILK

INGREDIENTS :

Fresh curd - 1/4 cup
Water - 1 cup
Ginger - a small piece
Mint - 1 handful
Green chilly - 1
Salt to taste

METHOD OF PREPARATION :

1) Blend curd , water , salt and asafoetida well in a blender .
2) Add finely chopped ginger, mint and chillies to it .
3) Mix it up .Neer mor is ready .

MATTA RICE(Brown Rice) VEGETABLE BIRIYANI

INGREDIENTS :

Brown Rice- 1 cup

Veggies - 1 cup

Tomato - 1

Onion - 1

Green Chillies - 2

Ginger - garlic paste - 1 tsp

Fennel Seeds - 1 tsp

Spinach - half bunch / handful leaves

Cinnamon - 2

Cloves - 1

Bay leaves - 1

Salt to taste

Chilli powder - 1 tsp
Lemon juice -- 2 tbsps

Garam masala powder -- 1 tsp

Turmeric powder -- 1 tsp

To grind :

Fennel seeds, ginger, garlic, coriander seeds, kusakusa,( each 1 tsp) Pudina

Coriander leaves(handful)

METHOD OF PREPARATION :

1 ) Wash the rice well and soak in water for 20 minutes.

2) Take a bowl of spinach, potato, peas, beans and carrot.

3) Heat oil in a pressure cooker . Once hot, add cinnamon ,cloves, annals and bay leaves.

4) Add chopped onion and fry till transparent.

5) Add chopped tomato and fry till it mixes well with onion.

6)  Add the grinder masala, garam masala, chilli powder, turmeric powder and salt. Saute till the raw smell leaves.

7) Then add vegetables and saute well with the masala.

8) Add two cups of water, bring it to boil and then add rice. Pressure cook for two whistles. Allow the steam to leave and Serve hot with raitha .

Linking it with Viji's Soul Food Show .