I went to my cousin Gayatri's house. She made a dessert with mango, sago and almond milk dessert.I liked it very much. Here is the recipe.
Ingredients
Mango Pieces 1cup
Coconut Milk or Almond milk 2cups
Sago 3tbsp
Cardamom Powder 1/4tsp
Method
Remove the skin of the mango and cut into cubes.
Boil some water and cook the sago till it changes the color.
Filter the water and remove the starch with cold water and filter.
Blend coconut milk two tablespoon mango pieces.
Add mango pieces ,sago and cardamom powder.
If needed add sugar.
Chill the dessert and serve. Very refreshing.
Instead of sago, can use chia seeds.
Jul 15, 2016
Jun 18, 2016
Pineapple Rasam
Pineapple Rasam usually we have in wedding or other festivals. I tried at home and it came out very well.
Ingredients
Ingredients
Cooke dhal 1 cup
Tamarind paste 1/2 tsp
Rasam Powder 2tsp
Hing.(Asafetida) 1/4 tsp
Turmeric Powder 1/4 tsp
Pineapple Puree 1 cup
Pineapple Pieces 2tbasp
Tomato Puree 1/2 cup
Pepper Keera Powder 1tsp
Mustard Seeds 1 tsp
Jeera 1/2 tsp
Salt to Taste
Method
Heat 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.
Tamarind paste 1/2 tsp
Rasam Powder 2tsp
Hing.(Asafetida) 1/4 tsp
Turmeric Powder 1/4 tsp
Pineapple Puree 1 cup
Pineapple Pieces 2tbasp
Tomato Puree 1/2 cup
Pepper Keera Powder 1tsp
Mustard Seeds 1 tsp
Jeera 1/2 tsp
Salt to Taste
Pinapple Rasam |
Method
Heat 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.
May 31, 2016
Date Pickle
This pickle is almost same like green chili pickle
Ingredients
Chopped Dates 1 cup
Chopped Green Chilies 3 tbsp.
Tamarind Water 1.4 cup
Chopped Ginger 2 Tbsp.
Garlic Pearls 10
Jaggery 3Tbsp
Salt 1/4 tsp
Mustard Seeds 1/4 tsp
Methi Seeds 1/4 tsp
Curry leaves few
Little water
Method
Heat 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
Ingredients
Chopped Dates 1 cup
Chopped Green Chilies 3 tbsp.
Tamarind Water 1.4 cup
Chopped Ginger 2 Tbsp.
Garlic Pearls 10
Jaggery 3Tbsp
Salt 1/4 tsp
Mustard Seeds 1/4 tsp
Methi Seeds 1/4 tsp
Curry leaves few
Little water
Date Pickled caption |
Method
Heat 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
May 14, 2016
Butter Mushroom
Butter Mushroom
Ingredients
Mushroom 1 cup
Onion 1
Green Chili 1
Ginger Garlic paste 1 tsp
Red Chili Powder 1 tsp
Cumin seed Powder 1 tsp
Turmeric Powder 1 tsp
Garam masala 1 tsp
Tomato Puree 1 cup
Coriander Leaves few
Butter 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 well
Sprinkle coriander leaves. You can add cream (option)
serve hot with rice or chapati
Onion 1
Green Chili 1
Ginger Garlic paste 1 tsp
Red Chili Powder 1 tsp
Cumin seed Powder 1 tsp
Turmeric Powder 1 tsp
Garam masala 1 tsp
Tomato Puree 1 cup
Coriander Leaves few
Butter 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 well
Sprinkle coriander leaves. You can add cream (option)
serve hot with rice or chapati
Apr 21, 2016
Potato Bhaji ( Urulakizhangu Curry)
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 8
Onion.................................1
Tomato(big) 1
Green Chili 3
Garlic 2
Red Chili Powder 2 tsp
Sugar 1 tsp
Mustard seeds 1tsp
Urad Dhal 2 tsp
Turmeric powder 1 tsp
Salt to taste
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 fry
Next 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.
Ingredients
Potato 8
Onion.................................1
Tomato(big) 1
Green Chili 3
Garlic 2
Red Chili Powder 2 tsp
Sugar 1 tsp
Mustard seeds 1tsp
Urad Dhal 2 tsp
Turmeric powder 1 tsp
Salt to taste
potato Bhaji |
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 fry
Next 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.
Apr 12, 2016
Millet Kozhakattai
This Kozhakattai is easy to prepare. .
Ingredients
Samai millet 2 cups
Mustard seeds 1 tsp
Urad Dhal 2 tsp
Chana Dhal 2 tsp
Green Chili 1
Ginger small piece
Grated Coconut 4 Tbsp.
Salt to taste
Method
Heat 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 balls
Steam them in idli vessel
Serve with chutney.
Ingredients
Samai millet 2 cups
Mustard seeds 1 tsp
Urad Dhal 2 tsp
Chana Dhal 2 tsp
Green Chili 1
Ginger small piece
Grated Coconut 4 Tbsp.
Salt to taste
Method
Heat 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 balls
Steam them in idli vessel
Serve with chutney.
Little Millets ( Cheru Dhanyams)
I went to India and found various cheru dhanyams used by my cousin. I liked it very much. You can make anything whatever you make with rice.
Little Millets
1. Samai.( Little Millet)...This tiny grain is gluten free and packed with minerals and vitamins.
2. Thinai (Foxtail Millet).It is known for its low Glycemics index gradual increase in blood sugar after food intake when compared to rice. Natural source of Protein and Iron
All millets are high in fiber, minerals, vitamins,iron, magnesium, pottassium etc.
.http://www.organicdepot.in/thinai-rice-foxtail-millet-1kg.html.. Foxtail millet is rich in fibre, protein. It is better than rice. This releases glucose slowly into the blood.Good for diabetes patients.
3.Varagu (Kodo Millet)
4.Kuthiravali ( Barnyard Millet)
Kanji...Take all four millet 2 tsp each wash and add 2 times water cook them. When it cools down add curd or milk according your taste drink it. it is filling and good for health.Cook the millet with water add yogurt,grated carrots and cucumber. Heat a pan with little oil add mustard seeds and jeera and when it splutters add to the Kanji .We drink this morning instead of dosa or idli.
Little Millets
1. Samai.( Little Millet)...This tiny grain is gluten free and packed with minerals and vitamins.
All millets are high in fiber, minerals, vitamins,iron, magnesium, pottassium etc.
.http://www.organicdepot.in/thinai-rice-foxtail-millet-1kg.html.. Foxtail millet is rich in fibre, protein. It is better than rice. This releases glucose slowly into the blood.Good for diabetes patients.
3.Varagu (Kodo Millet)
4.Kuthiravali ( Barnyard Millet)
Kanji...Take all four millet 2 tsp each wash and add 2 times water cook them. When it cools down add curd or milk according your taste drink it. it is filling and good for health.Cook the millet with water add yogurt,grated carrots and cucumber. Heat a pan with little oil add mustard seeds and jeera and when it splutters add to the Kanji .We drink this morning instead of dosa or idli.
Jan 9, 2016
Aval Kozhakattai
Aval kozhakattai is very to prepare like rice rava kozhakattai. This can be made for breakfast or dinner.
.Time to prepare 15 min
Serve .for 3
Ingredients
Thick Aval (Beaten rice) 2 cups
Water 2 cups
Coconut 3 tbsp.
Green chili 2
Ginger small piece
Curry leaves few
Mustard seeds 1/2 tsp
Urad dhal 1 tsp
Chana dhal 1 tsp
Salt to taste
Method
Grind the aval into coarse powder.
Chop the chili and ginger into small pieces
Heat 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.
.Time to prepare 15 min
Serve .for 3
Ingredients
Thick Aval (Beaten rice) 2 cups
Water 2 cups
Coconut 3 tbsp.
Green chili 2
Ginger small piece
Curry leaves few
Mustard seeds 1/2 tsp
Urad dhal 1 tsp
Chana dhal 1 tsp
Salt to taste
Aval Kozhakattai |
Method
Grind the aval into coarse powder.
Chop the chili and ginger into small pieces
Heat 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.
Dec 16, 2015
Rava Bonda
I did this recipe with left over Upma and came out very well
Prepare time...........15 min
Serve for.................4.
Ingredients
Chopped Green Chili 3 tsp
Chopped Ginger 2 tsp...
Besan 1 cup
Chili Powder 1 tsp
Asafoetida1/2 tsp
Curry Leaves few
Coriander leaves few
Mustard seeds 1 tsp
Urad Dhal 2 tsp
Salt to Taste
Method
Dry 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.
Prepare time...........15 min
Serve for.................4.
Ingredients
Rava Bonda |
- Rava 1 cup
Chopped Green Chili 3 tsp
Chopped Ginger 2 tsp...
Besan 1 cup
Chili Powder 1 tsp
Asafoetida1/2 tsp
Curry Leaves few
Coriander leaves few
Mustard seeds 1 tsp
Urad Dhal 2 tsp
Salt to Taste
Method
Dry 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.
Nov 27, 2015
Thanks Giving
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