October 31, 2010

October 30, 2010

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.

I have posted this recipe to the following events:
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.

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.

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

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:

1. Only Festive Foods by Preethi and Pari.



2. CFK - Festive Food by Sharmi.



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

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:

1. Only Festive Foods by Preethi and Pari.



2. Food Palette Series by Akheela.


3. CFK - Festive Food by Sharmi.


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


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 Split Gram (Pottukadalai)

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.


Tomato Recipes

October 24, 2010

French Toast


Ingredients:

Bread Slices

4

Egg

1

Milk

1 Cup

Sugar

4 tbs

Butter

4 tbs


Procedure:

1. Take 1 cup of hot boiled milk in a wide bowl.

2. Put sugar and mix well.

3. Break the egg and pour it into the above mixture.

4. Beat slowly with spoon.

5. Dip both sides of the bread into the mixture.

6. Heat the tawa and pour one tbs of butter.

7. when butter starts melting, toast the bread slices on both sides with medium flame.

Serve it hot. No need for any side dishes.

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