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.

Watermelon Sorbet

Ingredients:

Watermelon - 500 gms

Condensed milk - 1/2 a tin

Procedure:

1. Deseed the melon and blend it well using a hand-held blender.


2. Mix well with condensed milk, and blend again.


3. Pour into a freezer-friendly box, and freeze well for around 4 hours.

It's now ready to be consumed. Cut into small bite-size pieces and serve...

The more patient ones can do another round of blending, freezing... Well, I wouldn't!

Disclaimer: Haven't tried this recipe thus far. Read it somewhere, and thought it was too cool for summer. Try it and out and let me if it's worth trying ;)

Pavakkai (Bitter Gourd) Curry

Try the following Bitter Gourd Curry which is not bitter!!

Ingredients:

• Bitter Gourd - 1/4 Kg
• Onion - 2
• Tomato - 2
• Chilli Powder - 2 teaspoons
• Dhaniya Powder - 2 teaspoons
• Turmeric Powder - a pinch
• Oil - 5 teaspoons
  
• Salt - to taste
• Tamarind Juice - to taste
• Mustard Seeds - 1 teaspoon
• Urid Dhal - 1 teaspoon
• Bengal Gram - 1 teaspoon

Preparation:

• Slice Bitter Gourd to circular pieces.
• Add turmeric powder and boil with water.
• Once the pieces are semi-cooked, drain the water.
• In a pan, heat the oil.
• Add mustard seeds, urid dhal, bengal gram.
• Once the mustard sputters, add chopped onions and tomatoes.
• Saute till the onions become transparent and then add the boiled Bitter Gourd pieces.
• Add salt, turmeric powder, chilli powder, dhaniya powder, and tamarind juice.
• Simmer and keep stirring for 15-20 minutes.

Can be served with Rice.

MUSHROOM MUTTAR (PEAS) MASALA

Ingredients
• 1 & 1/2 cups green peas (Mutter)
• 200gms mushrooms
• 2 onions
• 1 & 1/2 tbsp ginger paste
• 1 tbsp garlic paste
• 2 medium sized tomatoes
• 1 tbsp chilli powder
• 1 tbsp coriander powder
• 1 tsp turmeric
• 1 tsp garam masala powder
• 8 to 10 cashewnut for paste
• 4 tbsp oil
• Salt To Taste

Preparation:

* Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
* Heat oil in pan. Sauté onions till golden brown.
* Add ginger garlic paste and cook for 1/2 a minute.
* Add tomatoes and cook till oil leaves the sides.
* Add chili powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
* Lastly make a fine paste of the cashew nuts with enough water l and add it to the pan. Add one more cup of water and bring it to boil.
* Add the muttar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom mutttar with rice or roti.

Aam Panna

Ingredients:
1. 1 medium size raw mango
2. 1 cup mint leaves
3. Salt
4. Black Salt
5. Jeera powder

Method:

1. Peel and slice the raw mango.
2. Add plenty of water and pressure cook.
3. Once it cools down, mash mango in the water and filter it.
4. Grind the mint leaves with some water, filter and add to the mango water mixture.
5. Add salt, balck salt and jeera powder.
6. Add more water if required.
7. Refrigerate and serve chilled.

Tip: You may also add some sugar for a sweet and sour taste.

Instant Pickle

Check out this blog:
http://theyumblog.wordpress.com/2008/12/09/vegetable-pickle/

Contains many more such exciting recipes...

Kaara kulambhu

Onion- 1 big
Tomatoes- 2 medium
Required Vegetable- 150 gms (Brinjal, Drumstick or Ladies finger are good choices)Coconut slices-2 to 3 big pieces
Chiili powder -2 spoons
Dhania powder-2 spoons
Turmeric powder-a pinch
A lime sized ball of tamarind
Gingelly oil--as required (could be substituted with refined oil)

Soak tamarind in water 1/2 hour before you start the preparation.

Slice the onions, tomatoes and the vegetable. Mash the tamarind and extract the juice. Heat oil in a kadai and saute onions in it. Once they become translucent, add the masala powders and saute. Add the tamarind juice and a cup of water to the above. Saute the vegetable seperatley in oil (Drumsticks can be sauted along with the masalas. Other vegetables need to be fried seperately). Add the vegetable to the masala mixture in the kadai. Fry tomatoes in little oil. Grind the tomato and the coconut together. Add this mixture to the kadai, once the liquid comes to a boil. Cover the kadai with a lid and let it simmer for 10 minutes. If the vegetable is cooked and the liquid is thick, season it. Else, simmer it for some more time.

For Seasoning: Add 3 spoons of oil to the kadai. As it heats up, add urad dal, mustard seeds, fenugreek seeds, and jeera. As soon as they splutter, add finely chopped onions and curry leaves. Fry till the onions turn brown and add it to the liquid.

Kara Kulambu is ready to be served.

Blog that's so yummy!

http://adukalavishesham.blogspot.com/
(No, the authors aren't paying me anything to advertise this site; just chanced upon this ;)

Paruppu Usili with Snake Gourd

Usually, Paruppu Usili is made with Beans. Try with Snake Gourd for a change!!
Note: Serves for four.
Ingredients:
· Snake Gourd – ¼ kg
· Onion ( medium sized ) – 2
· Ginger – ¼ inch
· Garlic – 5 cloves
· Curry Leaves – to taste
· Bengal Gram – 100 gms
· Red chilies – 5
· Turmeric powder – a pinch
· Salt – to taste
· Oil – 5 teaspoons
Preparation:
· Soak the Bengal Gram for 30 minutes.
· Grind the Bengal Gram, Red Chilies, and salt to a coarse paste.
· Chop the Snake Gourd to fine pieces and fry in one teaspoon of oil.
· Heat the remaining oil.
· Add chopped onions, ginger, garlic, and curry leaves.
· Sauté till the onions turn transparent and then add the Bengal Gram paste.
· Add turmeric powder and keep stirring for 10 minutes.
· Add the fried Snake Gourd pieces.
· Simmer and keep stirring frequently for 20 minutes.
Can be served with Sambar Rice!

Paalak Paneer

1. Heat 1 tbsp oil, and toss in one bunch paalak with two green chillies. Keep frying until the greens shrink. Keep this aside.
2. Again heat 1 tbsp oil. Add onions, tomatoes, and garlic and sautee for a while. You know when to stop. :) Grind together the output of step 1 and 2.
3. Again, heat 2 tbsp oil, saute onions and jeera. Add the ground paste.
4. Add coriander powder, salt, red chilli powder, and 1/2 tsp of sugar. Lower the flame.
5. After around 5 minutes, when the gravy starts to boil, add paneer and garam masala.
6. Switch off the stove after about 2 minutes.
7. Garnish with cream or grated cheese.

Eggless Vanilla Cake

Ingredients: Two and half cups flour (maida)

One tin condensed milk example Milkmaid (about 220 ml)

One cup oil (preferably refined oil. You can also use 3/4 cup butter. But oil is healthier and if you refrigerate an oil-based cake the texture remains unchanged).

Half a cup of milk or more if needed

Two teaspoons baking powder

One teaspoon baking soda

One teaspoon vanilla essence

Two tablespoons sugar ( DO NOT USE MORE SUGAR AS CONDENSED MILK IS ALREADY SWEETENED)

Method: Sieve together the flour, baking powder and soda.

1. In a bowl blend the oil and condensed milk thoroughly.Use a hand beater for this.
2. Add milk, vanilla essense and sugar.
3. Add the flour mix gradually and fold it in.
4. The batter must be of thick pouring consistency. If it is too thick add a little more milk.
5. Oil a cake tin and dust it with maida. Pour the batter and bake it in a preheated oven at 150 degrees celsius for a hour.
6. Stick a clean skewer into the cake. If it comes out clean, the cake is done. If not bake for some more time.

Instead of vanilla add quarter cup of cocoa to make it a chocolate cake.

For people who do not have an oven this can be made in the cooker (preferably Prestige) also

1. Heat the empty cooker on high heat for 4 minutes
2. Place the separator and put the cake tin with the batter in it . .( Do not put water inside the pressure cooker)
3. Close the lid without the gasket
4. Lower the flame from high to low after 2 min
5. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
6. Stick a clean skewer into the cake. If it comes out clean, the cake is done. Else cook for some more time.