Kolam # 98 - Rangoli (Maak kolam)

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Kolam # 97 - Rangoli

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The Twins - Mocktail

Ingredients:

Carrot	1
Beetroot (Medium Size)	1
Grated Coconut	2 tbs
Honey	2 tbs
Ice Cubes	5

Procedure:

1. Peel the skin of the carrot and beetroot. Chop them into small pieces.

2. Extract the juices from beetroot and carrot separately by grinding them with little water.

3. Extract  thick coconut milk from the coconut using hot water

4. Mix the juices, coconut milk, honey and ice cubes.

5. Serve it immediately and enjoy.

I am sending this to Coolers and Mocktails event started by Pari and hosted by Simplyfood.

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Kolam # 96

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My Glass Painting - 4

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Bangalorean Style Tomato / Thakkali Thokku

Ingredients:

Tomato	4
Onion	3
Cinnamom	1 inch
Clove	2
Grated Coconut	2 tbs
Oil	1 tbs
Mustard Seeds	¼ tes
Urad Dal	½ tes
Curry Leaves	2 spring
Sambar Powder	2 tbs
Salt	To Taste

Procedure:

1. Put the tomatoes in hot water for 10-15 mins. Then remove the skin of the tomatoes and keep it aside.

2. Grind the tomato, cinnamom, cloves and grated coconut into a fine paste.

3. Heat the oil in a pan, add mustard seeds, urad dal and curry leaves. Allow the seeds to pop.

4. Then add  the onion [ chop them into thin and lengthwise] and fry till it becomes translucent.

5. Now add the ground paste, sambar powder and salt. Mix them well and cook in a medium flame till the water evaporates.

6. Tomato thokku is ready. This goes well with dosai, chapathi and plain rice also.

Note : You can preserve the thokku by storing it in a air tight container and putting it in the refrigerator.

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Kolam # 95 - Rose Kolam

15 - 8 Interlay dots.

15 Pulli idai pulli 8 varai

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Finger Millet / Ragi Rotti | Finger Millet Recipes

Ingredients:

Ragi / Finger Millet Flour	1 cup
Sambar Onion	1 cup
Green Chilly	3
Curry Leaves	1 spring
Cumin Seeds	2 tbs
Coriander Leaves	Handful
Salt	To Taste
Oil	4  tbs

Procedure:

1. Chop the onion, green chillies, coriander leaves and curry leaves into small pieces.

2. Add the above chopped ingredients, ragi flour, cumin seeds and salt in a bowl. Mix them well.

3. Then add water little by little to knead a dough[like chapathi dough]. Close the lid of the bowl and keep it aside for 15 mins.

4. Divide the dough into small sweet lime size balls.

5. Spread over few drops of oil on the plastic sheet or banana leaf.

6. Now place the dough on the sheet and flatten the balls using the fingers. [Grease your fingers with oil].

7. Now heat the tawa and place rotti on the tawa. Pour oil along the sides of the rotti.

8. Cook  both sides of the roti till black spots appear on it.

     Serve it hot with Chutney.

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Kolam # 94 - Star Kolam

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A Squirrel Having Breakfast @ My Home

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Corn Flakes Mixture

Ingredients:

Corn Flakes	1 cup
Rick Flakes or Puffed Rice	2 cups
Ground Nuts	¼ cup
Roasted Gram / Pottukkadalai	¼ cup
Curry Leaves	Handful
Cashew Nuts	15
Red Chilly Powder	1 tbs
Oil	For Deep Fry
Salt	To Taste

Note: Take raw corn flakes for frying. Do not take breakfast cornflakes

Procedure:

2. Heat the oil in a deep frying pan, and deep fry the cornflakes either directly or using metal strainer. Drain the excess oil.

3. Deep fry the curry leaves and cashews separately.

4. Dry roast the puffed rice, roasted gram and groundnuts separately. Remove the skin from the groundnuts.

5. Heat 2 tbs oil in a pan, and fry the salt and red chilly powder.

6. Put everything in a covered pan and toss well to mix the ingredients well.

 7. Allow it to cool down. Store it in a air tight container.

This is easy, crunchy, spicy and lip smacking tea time snack. It can be prepared with in 15 mins.

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Received the prize for "Only – Bread" event

I had earlier won a prize in the only bread event hosted by Pari from foodelicious.  The prize was a book title “Sandwiches” by Tarla Dalal.

    I received the courier on first week of April itself, but I was able to receive it in person only 2 weeks back. A photo of the book is :

I once again thank Pari for giving the opportunity to participate and choosing my recipe for the award.

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Rava Kichadi

Ingredients:

Bombay Rava / Suji / White Rava	1 cup
Ghee	2 tes
Oil	1 tbs
Mustard Seeds	¼ tes
Channa Dal	1 tes
Curry Leaves	1 spring
Cinnamom	1 inch
Aniseeds	1 tes
Onion	1
Tomato	1
Green Chilly	4
Ginger	1 inch
Turmeric Powder	½ tes
Carrot	1
Fresh Peas	¼ cup
Coriander Leaves	Handful
Salt	To Taste

Procedure:.

1. Heat the ghee in a pan, and fry the rava till it gives out good aroma. Let it cool down

2. Chop the onion, ginger, green chillies and tomato into small pieces.

3. Peel the skin of the carrot and cut it into small dices.

4. Heat the oil in a pan, add mustard seeds, channa dal, green chillies, ginger, cinnamom, aniseeds and curry leaves. Allow it to pop.

5. Then, add the chopped onion and fry till  it becomes translucent.

6. Now, add the chopped tomato and fry till it becomes mushy.

7. Then, add the chopped vegetable and fry for a minute.

8. Add turmeric powder and fry for few seconds.

9. Now, add 4 cups of water and close the lid of the pan. Cook till the vegetables  becomes half cooked.

10. Then, add salt and roasted rava slowly. Stir continuously till the water evaporates. [Ensure that no lumps are formed]

11. Switch off the stove and garnish with coriander leaves.

      Kichadi is ready to serve. Serve with Coconut Chutney.

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Kolam #93 - Star Kolam

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Patishapta

Ingredients:

All Purpose Flour / Madia	1 cup
Semolina / Suji / Bombay Rava	¼ cup
Rice Flour	¼ cup
Milk	1 cup
Grated Coconut	1 cup
Jaggery	½ cup
Khoya	2 tbs
Cardamom Powder	1 tes
Sugar	1 tbs
Ghee	1 tbs
Salt	A Pinch

Procedure:

1. Mix the APF, semolina, rice flour, sugar and salt well.

2. Then, add the boiled cold milk to make a batter like dosa batter consistency. If necessary, add water little by little . Keep it aside for 10-15 mins.

3. Heat the ghee in a pan, add grated coconut and powdered jaggery. Mix and mash them well. Cook till it becomes little moist consistency. Then add cardamom powder and khoya. Mix them well and switch off the heat.

4. Now heat the tawa and pour a laddle full of batter into a thick circular shape.

5. Pour few drops of oil/ghee along the sides of it. Turn over once it reaches light golden color.  

6. Now put the filling in lengthwise in its centre. Then, fold the both sides overlapping each other.

7. Remove from the tawa and serve it hot.

Recipe Source : Nandini’s Food

I am sending this to Priya & Aipi’s Bookmarked Recipes, and also to Priya’s Flavors of Bengal  event.

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Mashed Turkey Berry / Sundakkai Kadaiyal

Ingredients:

Thoor Dal	½ cup
Turkey Berry / Sundakkai	1 cup
Red Chilly	2
Tomato	1
Sambar Onion	15
Sambar Powder	1 tbs
Oil	2 tes
Mustard Seeds	¼ tes
Urad Dal	¼ tes
Curry Leaves	1 Spring
Onion	1
Cumin Seeds	1 tes
Salt	To Taste
Coriander Leaves	Handful
Sesame Oil	1 tbs
Thalippu Vadagam / Tempering Agent	1 tes

 

Procedure:

1. Remove the stem of the sundakkai and wash them well.

2. Pressure cook the toor dal, sundakkai, red chillies, sambar onion, tomato and turmeric powder with 1 cup of water in a medium flame for 2-3 whistles.

3. Allow it to cool down, and after the pressure has reduced,  mash them with hand beater.

4. Heat the oil in a pan, and add mustard seeds, urad dal, curry leaves and cumin seeds. Allow it to pop.

5. Then, add the chopped onion and fry till they become translucent.

6. Now, add the mashed dal, sambar powder and salt. Mix them well and add water if necessary.

7. Bring it to boil. Switch off the stove and then temper the mixture with thaalippu vadagam using sesame oil.

8. Garnish with coriander leaves.

This goes well with plain rice and rotis.

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