Pineapple Rasam usually we have in wedding or other festivals. I tried at home and it came out very well.
Ingredients
Cooke dhal 1 cupTamarind paste 1/2 tspRasam Powder 2tspHing.(Asafetida) 1/4 tspTurmeric Powder 1/4 tspPineapple Puree 1 cupPineapple Pieces 2tbaspTomato Puree 1/2 cupPepper Keera Powder 1tspMustard Seeds 1 tspJeera 1/2 tspSalt to Taste
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Pinapple Rasam |
MethodHeat a pan with tamarind. rasam powder, asafetida, turmeric tomato puree pineapple chunk and puree.when it boils and the raw smell of rasam powder goes, add the dhal and salt.Add necessary water, pepper powder and coriander leaves.Heat a pan with little ghee, add mustard seeds and jeera. When it splutters, add to the rasam.
This pickle is almost same like green chili pickle
Ingredients
Chopped Dates 1 cupChopped Green Chilies 3 tbsp.Tamarind Water 1.4 cupChopped Ginger 2 Tbsp.Garlic Pearls 10Jaggery 3TbspSalt 1/4 tspMustard Seeds 1/4 tspMethi Seeds 1/4 tspCurry leaves fewLittle water |
Date Pickled caption |
MethodHeat a pan with little oil, add mustard seeds methi seeds and curry leaves..When it splutters add green chili, ginger and garlic, fry till they become tender.Add the dates, salt, tamarind water and jaggery.Cook till the dates are cooked well.This pickle goes with curd rice and chapati
Mushroom 1 cupOnion 1Green Chili 1Ginger Garlic paste 1 tspRed Chili Powder 1 tspCumin seed Powder 1 tspTurmeric Powder 1 tsp Garam masala 1 tspTomato Puree 1 cupCoriander Leaves fewButter 2 tbsp.Salt to taste
Method
Cut the mushroom into two pieces.Chop the onion and green chili into small pieces.Heat a pan with little oil add onion and fry till it becomes tender and remove into a plate.Heat a pan with butter and add the mushroom and salt and cover the pan. cook for 5 minutes.Add ginger garlic past ,turmeric powder, chili powder, cumin seed powder, garam masala and salt.Add water and cook for 3 minutes.Add the tomato puree and mix wellSprinkle coriander leaves. You can add cream (option)serve hot with rice or chapati
You can make different types curry with potato. In this curry I used tomato and red chili powder. it is very tasty and a side dish for sambar, rasam or chapati.
Ingredients
Potato 8Onion.................................1Tomato(big) 1Green Chili 3Garlic 2Red Chili Powder 2 tspSugar 1 tspMustard seeds 1tspUrad Dhal 2 tspTurmeric powder 1 tspSalt to taste
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potato Bhaji |
Method
Chop the onion and tomato into small pieces.Chop the green chili too.Boil the potato and peel the skin and keep.Heat a pan with oil, add mustard seeds and urad dhal.When the mustard splutters add the onion, garlic and fryNext add the tomatoes, turmeric powder, chili powder and salt.When all mixed together add mashed potato and mix well.Sprinkle sugar and serve with sambar rice.Here I am not used curry leaves or coriander leaves(I don't have that day).You can add to get more flavor.
This Kozhakattai is easy to prepare. .
Ingredients
Samai millet 2 cupsMustard seeds 1 tspUrad Dhal 2 tspChana Dhal 2 tspGreen Chili 1Ginger small pieceGrated Coconut 4 Tbsp.Salt to tasteMethodHeat a pan with oil add mustard seeds, urad dhal and chana dhal..Chop the chili and ginger and add.When the mustard splutters add 3 cups of water and salt.When the water boils add the samai arisi and mix well. Low the flame and cook well.When it is cooked add coconut and mix well. and make small ballsSteam them in idli vesselServe with chutney.
Aval kozhakattai is very to prepare like rice rava kozhakattai. This can be made for breakfast or dinner.
.Time to prepare 15 minServe .for 3
Ingredients
Thick Aval (Beaten rice) 2 cups Water 2 cupsCoconut 3 tbsp.Green chili 2Ginger small pieceCurry leaves few Mustard seeds 1/2 tspUrad dhal 1 tspChana dhal 1 tspSalt to taste
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Aval Kozhakattai |
Method
Grind the aval into coarse powder.Chop the chili and ginger into small piecesHeat a pan with 3 tsp oil and add mustard seeds.When mustard seeds crackle add urad dhal, chana dhal, chili and curry leaves.Add water, coconut and salt.When the water boils, add the coarsely ground aval and mix well.Make balls, when it cools down.Steam them for 5 to 7 minutes in idli vessel and serve with coconut chutney.
I did this recipe with left over Upma and came out very wellPrepare time...........15 minServe for.................4.
Ingredients
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Rava Bonda |
Onion 1Chopped Green Chili 3 tspChopped Ginger 2 tsp...Besan 1 cup Chili Powder 1 tspAsafoetida1/2 tsp Curry Leaves few Coriander leaves fewMustard seeds 1 tspUrad Dhal 2 tspSalt to TasteMethodDry roast the rava till it turns little brown.Chopped onion into small.Heal a pan with. 2 tbsp. oil. Add mustard seeds and urad dhal.When it splutters add green chili, ginger and chopped onion and mix it.Onion becomes soft . add two cups of water.When the water boils, add the rava, salt and sauté it.Add curry leaves and coriander leaves and mix it.Make small balls and keep.Take a bowl, add besan, salt chili powder and asafetida.Add water slowly till it get dosa consistency.Heat a pan with oil and when it becomes hot dip the upma balls and drop them into the oil.Deep fry and take them out.Serve hot with chutney.
Yesterday we went to our dear friend Priya 's house (NY) for thanks giving party. Our friends also came from Mexico. We had very good time with all of them. We cut the Turkey Cake. It was so real.
Thank you all.
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Thanks Giving dinner. |
Mirchi Ka Salan
Chopped onions..........1 cupYogurt........................1 cupPeanuts........................3 tspSesame...................... ...2 tsp
Coconut.......................1/4 cupGreen pepper..................1Red Pepper....................1Yellow Pepper.................1Chili Powder....................2 tspCoriander Powder...........2 tspJaggery............................3 tspMustard seeds/............... 1 tspCumin Seeds...................1 tsp
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Mirchi ka salan |
Add little oil add peanuts, sesame and coconut and fry in low flames.Grind the above ingredients into fine paste.Cut the peppers into small pieces and slice the onions and keep.Heat oil add mustard seeds cumin seeds, two broken chilies, curry leaves and onion.Add turmeric, chili powder, coriander powder and salt.Roast till the onion becomes red.Add yogurt (Tamarind water), coconut paste,peppers and cook.The peppers should absorb the flavors.