Araichuvitta Sambar

Ingredients:
Channa dhal - 1 tbsp
Coriander seeds - 1 tsp
Red chillies - as needed
Grated coconut - 3 tbsp
Tamarind Juice - as needed
Vegetable - Any (preferably raddish, pearl onion, drumstick. A mix of all veggies plus carrots and tomatoes also tastes well)
Boiled and mashed tuar dhal
Mustard seeds, urad dhal, asafoetida, coriander leaves - for seasoning

Saute the first three items with very little oil. Add the coconut finally (after switching off the stove; just the heat of kadai would do). Grind well into a paste by adding water.
Now, add a little oil to a kadai, and saute the veggies slightly. If you're using onions, saute them until they're translucent.
Add the tamarind juice, the ground paste, and salt. Allow it to boil until the raw smell fades away.
Add the tuar dhal. If you feel the sambar has to be thicker, mix 1/2 spoon of rice flour in 4 table spoons of the boiling sambar, and add it to the larger portion.
Finally season the sambar with mustard seeds, urad dhal, and coriander leaves.

Bhel Poori

Sweet Chutney
Ingredients:
Dates - 250 gms
Tamarind - 100 gms
Jaggery - 200 gms
Cumin Powder - 1 tsp.
Chilly Powder - 1/2 tsp.
Salt - 1 pinch
Water - 2 cups
Method
Add the dates, tamarind, jaggery, and water to a thick-bottomed pan, and boil for 12-15 mts. Allow to cool. Blend in a mixie and strain through a large-holed strainer. The extract should have dosa batter consistency. Add the salt, chilly powder, and cumin powder, place on stove, and bring to boil. Allow to cool and store. This chutney can be refrigerated and used for 3-4 weeks.
Spicy chutney
Ingredients
Green chillies - 50 gms
Ginger - 2-inch piece
Coriander - 1 small bunch
Mint leaves - 10-15
Cumin seeds - 1 tsp
Coconut - 1 tablespoon
Salt to taste
Jaggery - 1 tsp
Juice of 1 medium-sized lemon
Blend all ingredients except the lemon juice in a mixie. Empty the chutney in a clean dry container. Add the lemon juice and mix well. This chutney can be refrigerated and used for 2-3 days.
Bhel Puri
Ingreedients
Puffed rice
Fine sev
Pani puri puris
Sweet chutney
Spicy chutney
Finely chopped onions
Finely chopped mangoes
Finely chopped boiled potatoes (nearly mashed)
Finely chopped coriander leaves
In a large mixing bowl add the dry ingredients (crush the puris and add them), the vegetables, and the two chutneys. Mix well and serve.
All the best! :-)

Dal Payasam

Ingredients

Moong Dal
Jaggery
Freshly ground coconut

Seasoning

Ghee
Cashewnuts
Elaichi
Dry grapes

1. Pressure cook the moong dal. Mash it nicely to make it to pulp consistency.
2. Powder jaggery.
3. Place a thick bottomed pan on the stove, add the jaggery and a little amount of water.
4. When the jaggery melts and the liquid starts boiling, add the mashed moong dal and the freshly ground coconut.
5. Stir constantly so that the dal doesn't form into clumps. Let the liquid simmer until it reaches uniform consistency. Remove it from the stove.
6. Heat a kadai, add Ghee, elaichi, generous amounts of cashew and raisins. Roast till the cashew turns golden. Add it to the liquid.

Payasam is ready to be served. This payasam can be served hot as well cold. Unlike other sweets, this has lots of nutritional value.

Sweet Corn Potato Salad

Boiled potato - 4
Boiled sweet corn - 1 cup
Onion (medium) - 2 (finely chopped)
Green chillies - 2 (finely cut)
Salt and jeera powder - t0 taste
Procedure

1. Break the potatoes into uneven pieces
2. Add sweet corn, onion, and chillies
3. Add salt and jeera powder
4. Mix well (by tossing the bowl) without injuring the potatoes or sweet corn ;)

A variation of the above recipe would be to omit the jeera powder and add white sauce. You can top it will little oregano... Goes well with toasted bread.

Lemon Rasam

Items needed:
Green chillies - as needed
Ginger - 1 inch piece
Tomatoes - 2 tomatoes (finely cut)
Turmeric powder - as needed
Asafoetida - as per taste
Salt - as needed
Lemon juice - as needed
Boiled and well-mashed tuar dhal - 2 tablespoons
Coriander leaves - 1 tablespoon (finely chopped)
Ghee - 1 teaspoon
Cumin seeds - 1 teaspoon
Procedure:

1. Take enough water and add the first six ingredients. The base ingredient for this is water; so the quantity of water you take should be just about the same as the quantity of the rasam you desire. The rasam derives the spicy flavor from green chillies. Be generous and add a tad more. The heat of chillies will be beautifully offset by the zest of lemon.
2. Let the water (rasam ;) boil for 15 minutes or so; all the raw flavors should have disappeared.
3. Now add the boiled dhal and let the rasam boil for 2 more minutes.
4. Roast cumin seeds in hot ghee and pour into the rasam. Garnish with coriander seeds.
5. Allow a standing time of around 5 minutes; now add the lemon juice.

Serve with hot rice. Can be had as a soup as well.

Minutes of Meeting :-)

Minutes of Meeting

Meeting Called by: Thinners Club

Date: Apr 9th, 2010

Attendees: Gayathri, Meena, Shanthi, Sumithra

This was an impromptu meeting called by the Thinners Club to have “Dairy Milk Silk – Fruits & Nuts”.

The idea was initiated by Gayathri. The treasurer, Sumithra, suggested that four of us can share the expenses. This was approved by the SPOC, Meena immediately.

Funds were collected and Shanthi took the responsibility of going to Mcrennett and get the Dairy Milk. Though the price exceeded the budget, it was approved by the members.

Had a nice time with Dairy Milk Silk and with usual chit-chats!!

Pav Bhaji

Ingredients:

• 2 medium sized capsicums
• 4 tomatoes
• 4 onions
• 5 medium sized potatoes (boiled, peeled, and mashed)
• 2 carrots
• 1 cup peas
• Few flowrets of cauliflower
• Coriander leaves
• Lemon juice
• Pav bhaji masala

Preparation:

1. Finely chop cauliflower, capsicums, and carrots. Boil for one whistle. Open the lid immediately; this will prevent the veggies from getting discolored.
2. Heat oil in a pan and fry onions, till pinkish.
3. Add tomatoes, cook till they are soft. Add Pav Bhaji masala, and let it cook for some time.
4. Add the boiled veggies, mix well.
5. Add the mashed potatoes, mix well.
6. Add salt, lemon juice and coriander leaves.
7. Let it cook on low flame for 5-7 mins.
8. Serve with pav.

Tip: Everest Pav Bhaji masala gives the best flavour.