May 28, 2015

My Recipes in Hindu

     I have crossed a new milestone in my blogging history.

Hindu NewsPaper (www.thehindu.com) has published two of my recipes in its publication. I am very happy that such as reputed magazine has published my recipes.

I need first to thank The Hindu team, Archana and  her colleagues, for taking the initiative to publish my recipes.

I am including a screenshot of the recipe as published in their site and the link to the same.








May 22, 2015

Wheat Flour / Gouthmai Halwa

     Wheat flour halwa is a easy and quick sweet to celebrate an occasion.



Ingredients:
Wheat Flour
½ cup
Sugar
¾ cup
Ghee
½ cup
Water
1 ½ cup
Cardamom Powder
A pinch
Nuts (cashew or badam)
10
Food Color (optional)
Few drops
 Procedure:
1. In a heavy bottomed pan, add ghee and fry the nuts and then add wheat flour. Fry till a nice aroma comes out from the flour.
2. Meanwhile, mix the sugar and water, then boil the mixture till the sugar dissolves completely.
3. Now add this sugar syrup into the wheat flour, mix slowly. If any lumps gets formed, don’t worry about it. It will get dissolved.
4. Then stir the flour mixture continuously. Add the cardamom powder and food color. You should keep the flame in medium.
5.  Stir well and cook till it looks glossy and leaves the sides of the pan.

     Superb and tempting wheat flour halwa is ready to serve.

May 21, 2015

Ripe Mango Sweet Rice / Mambazha Inippu Satham

     Looking to prepare a sweet rice based dish? You should definitely try this ripe mango sweet rice. Few recipes I have prepared are as mouthwatering as this. All members of my family really relished this rice.


 Ingredients:
Raw Rice
½ cup
Ripe Mango Puree
1 cup
Boiled cold Milk
½ cup
Sugar
1/4 cup
Ghee
2 tbsp
Cardamom Pods
2
Cashew Nuts
10
Dry Grapes
15
 Procedure:
1. Wash and the soak the rice with 2 cups of water for ½ an hour.
2. Pressure cook the rice for 3-4 whistles in medium flame. Switch off the flame and allow it to cool down.
3. Cut the mango into two halves and scoop out the pulp. Using the mixer grinder, grind the mango scoops into a fine paste.
4. Now mix the sugar with milk till the sugar dissolves completely.
5. Then add the mango puree with the milk and mix them well.  Then add the cardamom and heat the mixture for 2-3 mins.
6. Now mix this mixture with the cooked rice and mix them well.
7. Meanwhile, heat the ghee in a pan, fry cashews and dry grapes.
8. Mix these nuts with the mango rice and serve it hot or chill.
     Yummy and mouthwatering mango rice is ready to serve.
Note:

You can use any variety of Mango which is sweet and pulpy.

May 20, 2015

Garlic Tomato Chutney / Thakkali Poondu Chutney

      Want to prepare a healthy chutney with just a few ingredients and also very quickly? Garlic Tomato chutney is a good choice for you in that case.



 Ingredients:
Garlic Pods
¼ cup
Tomato
1
Red Chilli
2-3
Channa Dal / Kadalai Paruppu
1 tbsp
Oil            
2 tesp
Salt
As required
To Temper

Sesame Oil
1 tbsp
Mustard Seeds
½ tesp
Urad Dal
½ tesp
Curry Leaves
1 spring
Procedure:
1. Remove the skin from the garlic pods and cut them into small pieces.
2. Heat the oil in a pan, add Channa dal and fry till it turns into golden color.
3. Then add the red chillies and fry for a min, and then, add chopped garlic pods and fry till nice aroma comes out.
4. Now add the chopped tomato and fry till the tomato becomes mushy.
5. Allow it to cool down completely, then add salt and grind it into a fine paste using little water. Transfer the chutney into the bowl.
6. Heat the sesame oil in the same pan, add mustard seeds and allow it into splutter. Then add urad dal and curry leaves. Mix this with the ground paste and serve.

   This goes well with paratha, dosai and Idli.

May 3, 2015

Mango Lassi

     Lassi is one of the best way to beat the heat during the summer. Adding flavours like mango, strawberry etc., gives lassi a special spin.



 Ingredients:
Curd
1 cup
Mango Pulp
½ cup
Cardamom
1
Sugar
2 tbsp

Procedure:
1. Peel the skin of the mango and cut the pulp into small pieces. Discard the seed.
2. Grind the mango pieces, cardamom and sugar together using the mixer grinder.
3. In a wide bowl, add curd and the ground mango pulp. Mix them well with the wisk.

    Serve it after chilling.

April 28, 2015

Sundal / Channa Biriyani

     The sundal gives a slightly different taste to the normal plain biriyani. This is a healthy and vegetarian biriyani which can be tried for vegetarians especially.



Ingredients:
Basmathi / Seeraga Samba /
Normal Rice
1 cup
Channa / Sundal
¾ cup
Onion
1
Tomato
1
1 tesp
1 tbsp
Turmeric Powder
½ tesp
Garam Masala Powder
½ tesp
Mint / Puthina leaves
Handful
Coriander Leaves
Handful
Ginger Garlic Paste
1 tbsp
Salt
As required / 1 1/2 tesp
Water
2 cups
To Temper:

Oil
1 tbsp
Ghee
1 tbsp
Cinnamon
1 inch
Cloves
2
Cardamom
1
Bay leaf
1

Procedure:
1. Wash and soak the channa dal for 8 hrs or overnight.  Pressure cook for 1 whistle and keep it aside.
2. Wash and soak the rice for 15 mins and drain the water completely.
3. Peel, wash and cut the onion into small pieces.
4. Heat the oil and ghee in a pressure cooker, add bay leaf, cinnamon, cloves and cardamom. Fry them for a min.
5. Then add the chopped onion and fry till it becomes translucent.
6. Next Add the chopped tomato and fry till it becomes mushy.
7. Then add chopped mint leaves and coriander leaves and fry for a min. Now add the soaked rice, red chilly powder, coriander powder, turmeric powder and salt. Mix them well.
8. Add channa dal and 2 cups of water-  (you can use rice soaked water also). Mix them well and add garam masala.  Again give a stir and close the lid of the cooker.
9. Put the whistle and keep it in full simmer after the steam has come out. Cook for 10 - 12 mins.

10. Open the cooker after the pressure has gone. Give a gentle mix with fork and serve with raitha.

April 26, 2015

Homemade Coriander Powder / Malli Thool / Dhania Powder

     I have been posting homemades for sometime. Homemades are anytime better than off the shelf powders due to health reasons. Coriander powder is also called kotha malli thool and kotha malli podi in tamil or dhania powder in Hindi.



Ingredients:
Coriander seeds
1 kg or as required

Procedure:
1. Dry roast the coriander seeds till a nice aroma comes out and also they turn into golden in color.
2. Spread it on the paper and allow them to cool down.
3.  Grind them into a fine powder using mixie if the quantity is small. Otherwise grind them in a flour mill shop.
4. After having grounded it, spread the powder on the plate or paper and cool it down completely.
5. Store it in an air tight container. For daily use store a portion in a small air tight container.

      Use this powder to make gravies, curries etc.,
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