RAVA KESARI

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My happiness knew no bounds when I got the message of 1 yr.Anniversary Achievement by WordPress.So I  decided to celebrate this occasion by sharing a sweet receipe
I take this opportunity to thank my fellow bloggers,friends and family members for the support extended to me.
This is a simple recipe

Ingredients

*Rawa- 1cup
*Kesari Powder 2 pinches
*Water_3cups
*Sugar_1 to 11/2 cups
*Ghee 4 tbs.
*Cashews_ a few
METHOD

1.Fry the cashews in one tbs. Gheeand keep aside.
2.Fry the rava golden brown.
3.Take 3 cups  of water and boil it.Add kesari powder to it.

4.To the fried rawa add the boiling water slowly with one hand and keep on stirring with the other hand.See that no lumps are formed.
5.When the rawa is cooked add sugarpp.
6.mix well and keep on stirring.
7.Add ghee to the mixture
8.The mixture will leave the sides of the
Vessel add fried cashews and cardomom powder.
9.Put  in greased plate.can cut into desired shape or serve in a bowl.
Tips
1.Can add pineapple essence to it.
2.Add sugar only after rawa iscooked
3.Can refrigerate for 1 or2 days.
4.When you reheat it add little ghee to it.

KEERAI CHARU/KEERAI THANI CHARU

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We can prepare different dishes with greens.This is an easy recipe also very healthy one.
INGREDIENTS:
Arai keerai chopped- 1cup
Onion_1 chopped
Garlic_4 to 5pods chopped
Red Chillies_3 or 4
Tamarind_a goose berry size
Oil for frying
Salt as required

METHOD
1.Clean the keerai by removing the roots.Wash to remove soil from it.Chop it finely.
2.Heat oil in a kadai add mustard seeds when it splutters add urad dhal and fry.
3.Now add red chillies after a while add chopped onions and garlic saute for few seconds.
4.Now add chopped greens it.
5.Now add tamarind water extracted from tamarind appr.1 to 2 cups.
6.Add salt.
7.Allow it to boil for few minutes. It is ready to serve.
Serve with pottukadadalai chutney for rice.

Pottukadalai chutney:
INGREDIENTS:
Pottukadalai : 1 cup
Red chillies :2 or 3.
Salt as required
METHOD
Grind all these ingredients in a mixi..
This is in powder form can store for a longer period.
Before serving take little powder mix with water so that it is in  chutney form.
Another variation is that you can add two pods garlic with little coconut scrapings and grind in a jar.chutney is ready.

BITTERGUORD /KARELA/PAVAKAI FRY

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As the name suggests the taste is the most bitter among all fruits and vegetables. It can be used as both medicine also as food. This is a simple recipe made in South Indian style goes well with plain rice or as a side dish with rasam rice,sambar rice and even for curd rice.

Ingredients:
*Bitterguord -2 or 3Nos
*Onion-3 Nos
*Tomato-3 Nos
Jaggery3 to 4 tsp
Chilly Powder1tsp
Turmeric Powder 1/4 tsp
Mustard swwds1/4 tsp
Urad dhal1/2/tsp
Hing a pinch
Oil
Salt as required

METHOD:
1.Remove the seeds and cut the bitterguord into cubes.
2.In a kadai first put oil then mustard seeds and when it splutters add urad dhal.
3. To it add CURRY leaves
4.Add chopped onions and bitterguord and fry them.
5.After sometime add tomatoes,them add turmeric powder,chilly powder and required salt and fry well.
6.When almost done add jaggery and mix well. Fry till everything mixes well.

If for diabetes patients need nor add jaggery.

MIXED VEGETABLE SOUP

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Soups are always nourishing and healthy. It  will be comforting and filling.
The flavour and taste of the soup will depend on the vegetables you add.For this simple recipe of vegetable soup I have added few vegetables but you can increase or decrease the amount you want,you can use the veggies of your choice.

INGREDIENTS:
Potatoes: 2
Onions:2
Beans :few
Carrot :2
Peas:few
Cabbage
Cauliflower few florets
Garlic : a few
Ginger a small piece
Butter:2 tbs

METHOD
1.In a pressure pan first put 2 tbs of butter or oil. Add onions and saute for few minutes.
2.Now add tomatoes.
3.After few minutes add all the cut veggies and saute for few minutes.
4.Then add enough water and close the lid.Also  can add 1/2 a TSP of sugar.
5.Allow for 2 whistles
6.When cool put it in a blender till it is smooth.
7. Now can add pepper and salt.
8. If you transfer it to the pressure pan and boil for few minutes  itvwill blend well.
9.Serve hot with fried bread crumbs.
This is a thick cremy soup.

IDLI UPMA/LEFT OVER IDLY UPMA

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I have already given the recipe for left over curry.(PAZHANG CURRY).Now I thought of sharing this simple and easy recipe with left over idlis or even can make a batch of fresh idlis cool it and then prepare it.It is very common in South India.

Ingredients:
*Crumbled Idli from 5 to 6 Idlis.
*Big Onion- 2 or 3but if you use Shallots it will be more tastier.
*Green Chillies -2 to 3 or can use both green and red chillies.
*Curry leaves- a few
*Mustard seeds- 1/2 TSP
*Urad dhal_ 1 TSP
*Oil – For frying
*Hing a pinch.

Method:
1.Crumble the idlis with your hand.Or put in mixer just whip it once.If you have made fresh batch allow it cool and then crumble.
2.Heat 2 to 3 tbs. of oil in a kadai.(sesame oil will be best).
3.Add mustard seeds when it splutters add urad dhal green cllies, onion and curry leaves.
If you want to add  dosa
podi add now
4. Now addcrumbled idlis and check for salt if needed add salt.
Optional:
Can add turmeric powder and coriander leaves

VAZHAITHANDU SALAD/BANANA STEM RAITHA

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Vazhaithandu refers to banana stem or plantain stem.It is very healthy.There are lots of benefits if we eat banana stem.It is very effective against kidney stones. Provides relief for constipation.It is enriched with iron and Vit. B6.

Ingredients
*Vazhaithandu – 1cup
*Curd –  3/4 or 1 cup
*Chillies -1 or 2
*Curry leaves _ a few
*Oil  – 1 tbs
*Urad dhal  -1 tsp
*Mustard seeds – 1/2tsp

METHOD
1.First remove the skin that is outer ring of banana stem.
2.There are two ways to  cut the stem.One cut in circles to remove the extra fibre.
The other one is to chop the banana stem and soak it in curd and I’d you immerse a sticker a  handle of the spoon into the curd mixture and circulate it the extra fibre will come in the spoon.
3. Soak the chopped pieces in buttermilk or lemon juice to retain its color.
Two ways for preparing the salad.
One can eat this as a raw salad.
The other way is to cook the  chopped banana stem in buttermilk for few minutes. Then add the seasoning to it.

Optional:
Can grind green chillies in 2 tbs coconut scrapings and mix in raitha.

Greens Porial/GreensStir Fry/Arai keerai Porial

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An easy traditional also a healthy recipe.This is a simple and easy quick side dish that can be had with rice.Best for sambar,rasam and even curd rice.
Ingredients
*Arai keerai _ 2 small bunches
*Onion_ Shallots will be best or can use
Big onions_ 2
*Coconut scrapings_3tbs
*Oil for frying
*Mustard seeds_3/4 TSP
*Urad dhal_1tsp
*Red chillies_2 or 3 accdg. to taste.
*Salt as reqd.

Method
1.Wash the Greens thoroughly and chop finely.
2.Chop onions.
3.In a kadai pour 2 or 3tbs. of oil add mustard seeds when it splutters add urad dhal.Add red chillies after frying and chopped onions and fry till soft.
4.Now add chopped greens and required amount of salt.
5.Sprinkle little water only if required cos .leaves will  have water
6.When cooked add coconut scrapings to it.Mix well.
7.Serve as side dish for rice.
Optional
1.Spinach or mulai keerai can be used.
2.Can use 1/2 TSP sugar to greens to retain its color.
3.While adding chopped onions chopped garlic too can be added to enhance its flavour.

Tips

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1.Apply coconut oil on lime to  retain its freshness for more days.
2.For Ven Pongal/Kara Pongal instead of adding whole pepper  fry pepper powder in ghee with cumin seeds it enhances the flavour also children will not remove pepper from Pongal.
3.For extracting thick coconut milk immerse coconut scrapings in hot water and then if we  extract we get thick milk.
4.  To remove excess water from vada batter can add powdered bread to it then mix it and prepare vada.
5.If there are left over chappathi s we can steam them (just like we do for idli)
Chappathi will be very soft.

CHOW CHOW KOOTU/CHAYOTO KOOTU

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CHOW CHOW KOOTU/CHAYOTO KOOTU

Another South Indian style kootu to share with you all.This is a best  side dish for rice and it goes well with chappathi too.

Ingredients:

chow chow:2 cups chopped

Moong dhal: 1/4 cup

Turmeric Powder:1/4 tsp

curry leaves: a few

Milk: 3 tbs.

For seasoning:

Oil :1tbs

Mustard seeds and urad dhal

For grinding:

Coconut grated 3 to 4 tbs

cumin seeds:1tsp

garlic pods:3t0 4 pods

Redchillies:1 to 2.as desired

Method:

 

1.Peel the skin of chow chow and cut into small cubes.Keep aside

2.Grind all the ingredients

3.Cook dhal seperately and mash it well

4.Cook chow chow with turmeric powder when done add required salt add the cooked dhal  also  to it

5.add the grinded mixture to it and blend well.

6.heat oil add mustard seeds,urad and curry leaves fry and add to it.

7.Lastly add milk to it. Its ready for serving with rice or chappathi

This is a very traditional syle of kootu.Goes well with vathal kuzhambu/puli kulambu also for sambar rice.

 

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TOMATO ONION CHUTNEY

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TOMATO ONION CHUTNEY

We have many chutney varieties for dosai and idli. This is an easy recipie without coconut.According to ones taste you can alter the quantity of onion and tomato.

INGREDIENTS :

Big onion -2

Tomato-2

Capsicum:1

Red chillies: 2 or 3

Garlic few pods

coriander and mint and curry  leaves

Oil for frying

Method:

To a kadai  pour little oil.To it add red chillies, tomato,onion,garlic and coriander and curry leaves.If adding mint leaves add it also.

When cool put in a jar and grind it.

Can be kept in fridge ad can use for 2 to 3 days.towhatsapp-image-2016-12-18-at-6-14-56-pmwhatsapp-image-2016-12-18-at-6-14-49-pm