October 31, 2010
Sunday, October 31, 2010
Ray Fish
October 30, 2010
Saturday, October 30, 2010
Kolam #37 - Agal Vilakku
October 29, 2010
Friday, October 29, 2010
Cabbage Clear Soup
Ingredients:
| Cabbage (chopped) | 1 cup |
| Cummin Powder | 1 tbs |
| Pepper Powder | ½ tbs |
| Dry Ginger Powder | ½ tbs |
| Garlic | 2 pods |
| Salt | To Taste |
Procedure:
1. Wash and chop the cabbage into small pieces.
2. In a pressure cooker add all the ingredients with 3 cups of water.
3. Pressure cook for 5 whistles in high flame.
4. After pressure has gone away, filter the soup and serve it hot.
If you intake this every morning instead of coffee, it will help you reduce your weight.
1. Soup Event by http://i-m-not-a-chef.blogspot.com/
2. Souper Sundays by http://kahakaikitchen.blogspot.com/
3. Akila's Dish Name starts with C.
Friday, October 29, 2010
Kolam #36 - Siva Lingam
15 Dots, 5 Lines upto 5 Colinear Dots.
15 Pulli, 5 Varisai, 5 Varai (Neer Pulli)
More siva lingam kolam
Friday, October 29, 2010
Garlic Chutney
Ingredients:
| Garlic | 1 cup |
| Tomato | 1 |
| Tamarind | Smll lemon size |
| Red Chilly | 4 |
| Salt | To Taste |
| Gingelly Oil | 2 tbs |
Procedure:
1. Heat the oil in the pan, add red chillies and fry for 2 mins.
2. Remove chillies and keep it aside.
3. In the same pan, add garlic pods and fry till it becomes light brown color.
4. Then add the tomato in full (no need to cut ) and fry till tomato bursts out.
5. Finally add salt and tamarind with the mixture.
6. Grind the mixture into a fine paste with little water.
Garlic chutney goes well with Idly and Dosas. You can also try it with rice with coconut oil.
Friday, October 29, 2010
How to Make Idly Batter
Ingredients:
| Par Boiled Rice | 4 Cup |
| Urad Dal | 1 Cup |
| Fenugreek Seeds | 1 tbs |
| Salt | 4 tbs |
Procedure:
1. Wash and soak the rice for 4 -5 hours.
2. Wash and soak the dal for 2 hours.
3. Wash and soak the fenugreek seeds along with the dal.
4. Keep the urad dal in the fridge for ½ an hour or sprinkle cold water during grinding ( so that the batter becomes more fluffy).
5. Keep grinding the urad dal for minimum ½ an hour and also keep sprinkling the water intermittently.
6. Grind the rice till it is smooth (90% is enough).
7. Mix both off the batter together with salt and keep it 8-10 hours or overnight for fermentation.
8. After 8-10 hours, the batter would have become fluffy. Add water if you need.
9. Now the idly batter is ready.
October 28, 2010
Thursday, October 28, 2010
Milk Halwa
Figure1
Figure2
Figure3
Ingredients:
| Milk | 1 liter |
| Sugar | 200 gm |
| All Purpose Powder / Maida | 2 tbs |
| Cardamom | 4 |
| Ghee | 5 tbs |
| Badam | 10 |
Procedure:
1. Heat the milk in a heavy bottomed or non stick pan.
2. Stir the milk occasionally until it is reduced to ¼ of its quantity as in Figure1.
3. Add sugar, maida and cardamom powder as in Figure2.
4. Mix them well and add ghee.
5. Stir continuously till the halwa leaves the sides of the pan or the ghee gets separated from the halwa as in Figure3.
6. Switch off the stove.
7. Garnish with grated badam.
I have posted this recipe to the following events:
2. CFK - Festive Food by Sharmi.
Thursday, October 28, 2010
Kolam # 35 - Agal Vilakku Rangoli
Thursday, October 28, 2010
Butter Milk
Ingredients:
| Curd | 1 cup |
| Water | 3 cups |
| Salt | To Taste |
| Green Chilly | 1 |
| Ginger | 1 inch |
| Curry Leaves | 1 spring |
| Coriander Leaves | Fist full |
| Asafoetida | A Pinch |
Procedure:
1. Wash and remove the skin of the ginger.
2. Wash the green chilly and cut into two halves, then cut them into small pieces.
3. Beat the curd in the blender for 30 seconds with ginger.
4. Add the water and mix thoroughly and then filter it.
5. Then add salt, chopped green chilly, curry leaves, coriander leaves and asafetida.
6. Mix them well and serve it chill (add ice cubes) or as it is.
October 27, 2010
Wednesday, October 27, 2010
Coconut Balls / Laddu
Ingredients:
| Grated Coconut | 1 cup |
| Jaggery | 1 cup |
| Cardamom | 3 |
| Ghee | 2 tbs |
Procedure:
1. Take 2 tbs of Ghee and Heat it in a heavy bottomed or non stick pan,
2. After a minute, add grated coconut and fry it till good aroma comes out.
3. Keep it aside and allow it to cool down.
4. Heat the jaggery in a Pan, with ¼ cup of water.
5. When jaggery dissolves completely, switch off the stove.
6. Filter the jaggery syrup.
7. Heat this jaggery syrup in a non stick pan for 3 mins.
8. Then add the fried coconut and cardamom powder.
9. Stir continuously on medium flame until the mixture starts leaving the sides of the pan.
10. After 2-3 mins, take a small quantity of the mixture and make them as small balls.
I have posted this recipe to the following events:
2. Food Palette Series by Akheela.
3. CFK - Festive Food by Sharmi.
Wednesday, October 27, 2010
Koam # 34 - Flower Rangoli
October 26, 2010
Tuesday, October 26, 2010
Mixed Vegetable Soup
Ingredients:
| Carrot | 1 |
| Beans | 10 |
| Raddish | 1 |
| Cabbage | 50 gm |
| Sambar Onion | 10 |
| Garlic | 4 pods |
| Curry Leaves | 1 spring |
| Corianger Leaves | ¼ cup |
| Cummin Powder | 1 tbs |
| Dry Ginger (sukku) Powder | ¼ tbs |
| Pepper Powder | To Taste |
| Salt | To Taste |
Procedure:
1. Wash and peel the skin of the carrot and raddish.
2. Chop them into small pieces.
3. Wash the beans and cabbage, cut them into small pieces.
4. Wash and chop the coriander leaves.
5. In a cooker, add all chopped vegetables, onion, garlic, curry leaves, chopped coriander leaves, cumin powder, dry ginger powder and salt.
6. Add 3 cups of water and pressure cook for 4 whistles in high flame.
7. Allow it to cool down.
8. Drain the excess water and keep it aside.
9. Grind the cooked vegetables into fine paste.
10. Then add the drained water to this paste. Add more water for soup consistency.
11. Mix them well and filter the soup.
12. Heat it to just boil point before serving.
13. Add pepper powder as per your taste.
This is healthy soup because it contains several vegetables. Except brinjal and ladies finger, you can add any vegetables which children does not like to have.
I came across this recipe in a cooking book.
I have posted this recipe to the following events:
1. Aipi's Book Marked Recipe.
2. Soup Event by http://i-m-not-a-chef.blogspot.com/
3. Souper Sundays by http://kahakaikitchen.blogspot.com/
4. Anyone can cook .
5. I'm also posting the following recipes to Priya's Complete My Thali - Rice event.
1. http://kurinjikathambam.blogspot.com/2010/09/coconut-rice.html
2. http://kurinjikathambam.blogspot.com/2010/09/pepper-rice.html
Tuesday, October 26, 2010
Kolam #33
October 25, 2010
Monday, October 25, 2010
Tomato Gravy / Thakkali Kuruma
Ingredients:
| Tomato | 4 |
| Oil | 2 tbs |
| Mustard Seeds | ½ tbs |
| Urad Dal | ½ tbs |
| Curry Leaves | 1 spring |
| Sambar Onion | ¼ cup |
| Green Chilly | 3 |
| Grated Coconut | ¼ cup |
| Ginger | ½ inch |
| Roasted | 2 tbs |
| Garlic | 3 pods |
| Aniseeds | 1 tbs |
| Poppy Seeds | ½ tbs |
| Cashewnuts | 4 |
| Turmeric Powder | ½ tbs |
| Salt | To Taste |
| Coriander Leaves | Garnish |
Procedure:
1. Wash the tomatoes and grind them into fine paste. Keep it aside.
2. Wash the green chillies and cut into two halves. Then cut them again into small pieces.
3. Wash and remove the skin of the ginger.
4. Cut the sambar onion into lengthwise thin pieces.
5. Grind the coconut, roasted split gram, ginger, garlic, aniseeds, cashewnuts and poppy seeds into a fine paste. Keep it aside.
6. Heat the oil in the pan, add mustard seeds and urad dal.
7. When the mustard seeds starts popping, add chopped green chillies, curry leaves and chopped onion.
8. Fry till the onion becomes golden color.
9. Then add the tomato paste and turmeric powder.
10. Cook for 5 mins or till its raw smell goes out.
11. And then add the coconut paste [step 5], enough water and salt. Close the pan and cook for 10 minutes.
12. Garnish with chopped coriander leaves.
It goes well with Chapathi, Idly and Dosas.
