Author Archives: anindianhomemaker

SEMIYA JAVARASI PAYASAM/ SAGO VERMICELLI PAYASAM

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There are many varieties of payasam.Today thought of sharing one which is made using milk.My son likes all varieties of PAYASAM especially when it is made with milk.Its an easy preparation and also very tasty one.

Ingredients:

  • Sago………1/4 cup
  • Semiya….1/2 cup
  • Milk…….2or3 cups
  • Cardomom…3 or 4
  • Sugar…….1/2 to 3/4 cup
  • Cashew… chopped 1tsp
  • Ghee…..2 to 3 TBS

Method:

  1. Soak sago for half an hour.
  2. Put ghee in a heavy bottom pan.
  3. Fry cashews in ghee and keep aside
  4. Roast vermicelli fry it and keep it aside.
  5. Now add sago and fry it.
  6. Add water and cook .
  7. When it is half cooked add semiya to it.
  8. Then add milk and cook.
  9. Add sugar.
  10. Finally add fried cashew nuts.

Suggestion:

1. Can change the proportion of sago vermicelli.

2. This thickens after cooking so keep little milk aside and add before serving.

3. Sugar can be added according to one’s taste.

4. Can add fried raisins too.

TABLE SETTING

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TABLE SETTING

Nowadays hosting parties is part and parcel in our life. We host parties for different purposes.

Table setting that is laying a table or place setting refers to the way to set a table with tableware such as eating utensils and for serving and eating.The arrangement for a single dinner is called a place setting.

The room room should be arranged for receiving and the host should see that the seating arrangement is done properly.

The etiquette to be observed by the

host or the hostess begins from the setting of the table which depends upon many things like the number of people invited, the menu, the way of serving the course.etc.
No.of Persons:

One can manage guests themselves or with the help of 2 or 3 persons.It is best to limit to 8 to 10 couples for a party.If one cannot prepare everything can get few food stuff from outside also..If guests are all going to talk and enjoy themselves a small number would be ideal to make the atmosphere informal and cosy.

A large number would mean that people will form groups and chat away in corners instead of everyone joining in the fun that is going on.
Arrangement:

Setting the table smartly and beautifully is important and quite often opens up a line of conversation and paves the way towards the success of the party.

For a basic table setting one should remember the order of plates and utensils .One can remember the word “FORK”.The order left to right.

  • F for fork.
  • O for plate (Shape)
  • K for knives
  • S for spoons.

This setting is appropriate for most occassions.

  • The knife is placed to the right of the plate with the sharp edge towards the plate
  • .To the right side of the knife is the spoon.
  • The water glass goes above the knife.
  • Napkins can be placed under the forks or on the plate for an informal setting.

Informal Dinner:

If a salad is to be served the salad fork is placed to the left of the diiner fork.

Desert fork can be brought with the desert

In formal dinner setting:

  • White and red wine glasses if necessary along with water glasses are positioned to the left of coffee cup.
  • You can serve appetisers and beverages in the living room before sitting down.

Before serving dessert clear the table of dishes and other implements and finger bowls should be brought in for the guests to clean their fingers of stains from curry and grease.Finger bowls should be picked up and kept on the left where originally fork was placed.One should remember that finger bowl is not a hand bowl.One can then wipe off with the napkin.

The wines served to guests in the party generally are white wine, champagne with pudding.Sometimes tea or coffee is also served.

Last but not least one should not forget salt and pepper shakers too.

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Image source: shutterstock

PULIYODARE/ TAMARIND RICE

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Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

  • Channa dhal…..2tbs
  • Urad dhal……….2 TBS
  • Coriander seeds..1 TSP
  • Pepper……..1 Tsp
  • Methi seeds..1tsp
  • Red chillies …4 or 5
  • Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

  • Tamarind..lime size
  • Mustard seeds…1/4 TSP
  • Urad dhal……1/2 TSP
  • Channa dhal…1/2 TSP
  • Groundnuts….4 TBS
  • Curry leaves….few
  • Red chillies…..3
  • Jaggery a small piece.
  • Gingelly oil ..4 tbs
  • Turmeric powder…1/4 TSP
  • Salt as required
  • Asafoetida…1/4 TSP

Method

  1. In a kadai add gingelly oil.
  2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
  3. When it gets roasted add red chillies and curry leaves.
  4. Add turmeric powder
  5. Now add ground nuts
  6. Fry a little and add the grounded powder to it.
  7. Now let it mix well
  8. Add tamarind extract to it.
  9. Allow it to boil.
  10. When it starts thickening add required salt.
  11. Till it is like a halwa stage
  12. Remove from fire and store in airtight container.
  13. Take a cup of cooked rice and mix with it.
  14. Serve with papad or vathal.

DIAMOND CUTS

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A very easy snack which is tasty.This can be made with either maida or wheat flour. This recipe is with maida.Spicy cuts when made with Maida is light in texture but when wheat is used it is dense.

Ingredients:

  • Maida………..11/2 cup
  • Asafoetida….1/4 TSP
  • Hot oil…..1 TBS
  • Chilli powder…1/4 TSP or chillies 3 or 4 and garlic 4 pods grinded into paste.
  • Salt to taste.
  • Oil for frying.

Method

  1. Mix flour,salt, asafoetida either chilli powder or chilli paste hot oil.
  2. Now add water to the mixture andmake it as a dough.
  3. Divide into 4 balls.
  4. Roll it into chappathi.
  5. With the help of a knife or cutter begin to cut vertically with 1″ apart straight lines and then cross ways. Now we get diamond shape cuts.
  6. Keep aside.
  7. Heat oil in a kadai. When hot add few cuts.
  8. Fry until golden and crispy.
  9. Fry in batches and store air tight containers after draining oil.

Van increase or decrease the chilli powder or number of chillies according to ones taste.

BENGAL GRAM SUNDAL/KADALA PARUPU SUNDAL/SUNDAL VARIETIES

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Kadala parupu sundal is a variety of sundal. This can be easily prepared even without soaking the Bengal gram.

Ingredients:

  • Bengal gram …..250 gms
  • Grated coconut…1/4 cup
  • Salt as needed.
  • Oil……2 TBS
  • Mustard seeds…1/2 TSP
  • Urad dhal….1 TSP
  • Curry leaves..a few
  • Green chillies 1 to 2

Method:

  1. Wash and cook Bengal gram in a pressure cooker with enough water for two whistles. If there is excess water can use for other recipes like rasam.
  2. In a kadai pour 2 TBS oil then mustard seeds it splutters add urad dhal when it turns brown and split chillies fry it.
  3. Now add cooked Bengal gram to it
  4. Finally add coconut scrapings.

You can decrease the amount of coconut scrapings.

Can add coriander leaves too.

PULI MILAGAI/GREEN CHILLI PICKLE

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A simple side dish for tiffin as well as curd rice.This is very spicy and tasty.Easy to make recipe.This traditional recipe is made with fresh green chillies.This is also travel friendly.If we store in air tight containers it will be for 3 to 5 days.If refrigerated will stay for longer period.

Ingredients:

  • Green chillies……..50 gm
  • Tamarind a small lemon size
  • Gingelly oil …..4 to 5 tbs
  • Turmeric powder…1/4 tsp
  • Mustard seeds……1/4 tsp
  • Urad dhal….1/2 tsp
  • Jaggery powdered……1 to 2 tbs
  • Asafoetida
  • Salt as required

Method

  1. Chop green chillies.
  2. In a kadai pour gingelly oil and add seasonings to it .
  3. Then add chopped green chillies and fry it.
  4. Now add tamarind extract and allow it to boil after adding turmeric powder and asafoetida.
  5. Now add salt.
  6. When it starts thickening add powdered jaggery.
  7. When it gets thickened like gravy remove it.

This will taste differently.

Goes well with idli dosa. Can serve with curd rice instead of pickle.Can increase or decrease the quantity of jaggery according to the families taste.

MURUKU PODI/LEFT OVER MURUKU POWDER

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Left over food can be converted into tasty food. Today I’m going to give you left over thengulal powder recipe. It’s very tasty and kids friendly recipe too. When we have lot of left over murku or thengulal we can try this recipe.

Ingredients:

  • Muruku or thengulal……4 to 5 nos
  • Sugar……….2 to 3 TSP
  • Coconut scrapings…2 or 3 Tsp

Method:

  1. Break thengulal into small pieces.
  2. In a dry jar grind it into fine powder.
  3. Finally add sugar and run a second or can add sugar seperately before serving.
  4. Can add coconut scrapings too.But it is optional.

I have used ordinary thengulal can also use muruku.It can be given both for kids and also for old people.Can powder muruku alone too and serve without adding sugar.

CARROT PORIAL/CARROT FOOGATH

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Carrot is a root vegetable usually orange in Color though purple,black,red,white and yellow is available.

It contains high quantities of alpha and beta carotene.It is also a good source of Vit.K and Vit.B2 and many minerals.

Ingredients

  • Carrot chopped…..2or 3Nos.
  • Onion…..1or 2
  • Green chillies…2 or 3
  • Grated coconut…3 or 4 TBS
  • Mustard seeds…..1/4tsp
  • Urad dhal………..1/2tsp
  • Oil…..1or 2tbs
  • Curry leaves a few

Method

  1. Chop carrot into small pieces.
  2. Boil it with little water.
  3. When half done add salt to it and when it is cooked keep aside.
  4. In a kadai pour oil and when mustard seeds splutter add urad dhal.
  5. Then add curry leaves, chopped onions , green chillies and fry it.
  6. Add cooked carrot and finally add scraped coconut.

Serve with rasam or sambar or curd rice.

MORKULAMBU

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Buttermilk kuzhambu or mor kuzhambu is commonly prepared dish in South India.This is served with rice or can be served with idiappam. Vegetables like okra ash guord and colacasia can be used.But here I have used dhal vada.

Ingredients :

For paste.

  • Tuvar dhal…..1 TBS
  • Rice……………..2 TBS
  • Cumin seeds..1/2 TSP
  • Green chillies..2 to 3
  • Ginger……….a small piece
  • Grated coconut…1/4 cup
  • Curd…..1 cup

For tempering:

  • Oil…………1.5tbs
  • Mustard…1/4tsp
  • Urad dhal..1/2tsp
  • Curry leaves…few

Dhal vada…few
Coriander leaves few
Method.

  1. Soak tuvar dhal and rice for few minutes in hot water .
  2. Grind these two first a little then add coconut scrapings,green chillies,ginger,garlic and cumin seeds and then grind into a fine paste.Keep aside.
  3. Take curd and beat it till smooth.
  4. Add ground paste to it.
  5. Now in a kadai mix both curd and ground paste and heat it when bubbles starts coming switch it off.
  6. Pour half the quantity into another vessel.keep aside.
  7. Now to the other half add dhal vada to it and boil for few minutes.It will soak after sometime.
  8. To the kulambu kept aside add seasoning to it and then add chopped coriander leaves.

Serve with rice. Soaked vada will taste good.

If u are using colacasia or ash guord boil and add.If using okra fry it well and slightly cook and then add to the curd and paste mixture

CAULIFLOWER FRY/ GOBI FRY

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Gobi fry an all-time favorite for many. Mine is South Indian style.

Ingredients:

  • Cauliflower florets….1 cup
  • Maida ………………….4 tbs
  • Corn flour……………3 tbs
  • Rice flour…………….2 tbs
  • Ginger garlic paste..11/2 tsp
  • Chilli powder……..1 tsp
  • Salt as needed

Method

  1. Chop cauliflower into small florets.
  2. Boil 3 cups of water with 1/2 tsp salt in a large pan or steel bowl.
  3. Put the florets in it. Immerse it for 10 mts so that it gets blanched. Drain all the water and keep it aside.
  4. In a bowl add flour,salt, red chilli powder and ginger garlic paste.
  5. Pour water and make it as a batter.
  6. The batter must not be too thick or too thin.
  7. Add Gobi to the batter.
  8. Heat oil in a kadai when oil is hot drop the florets into the pan.
  9. Deep fry the Gobi till golden and crisp.
  10. Serve hot.