RAWA PAYASAM

Easy payasam recipe.can make this within few minutes.

Rawa…….1/2 cup

• Cashews few
• Raisins few
• Water…1 1/2 cup
• Milk….1 litre
• Sugar.. 2 cups
• Ghee…2 tbs
• Yellow food colour

METHOD

• In a tawa add ghee and fry rawa.
• 
• Add water, milk and sugar and boil.
• 
• When it gets cooked add sugar,cardomom powder,color and nuts.
• 
• Serve hot or cold.

BEANS PARUPU USLI

Beans parupu usli is a traditional recipe. This is common in Tamil brahmin house.We can use cluster beans and banana flower too.This is served for festivals and for auspicious functions. Vegetable is cooked with crumled soft dhal.

Soak Dal’s for 2 hrs

Ingredients:

• Beans finely chopped….250 gms
• Salt as required
• Turmeric powder…..1/4 tsp
• Split Bengal gram….1/4 cup
• Toordhal…..1/4 cup
• Red chillies…4

Method

1. After soaking for few hours grind into paste with red chillies and a little salt and keep aside.
2. Chop beans and cook till tender now add the ground paste in the centre and cover it and cook
4. 
5. Cook till the raw smell goes.check for salt.
6. Mix well and the dhal will be crumbled .

Serve with rice and curry.

KERALA STYLE CABBAGE THORAN/CABBAGE CARROT STIR FRY.

I have given many stir fry recipes. But this receipe is served during feast or sadya. Very tasty recipe.

Ingredients

Cabbage chopped……11/2 cups

Carrot grated……1/2 cup

For grinding

Onions small…5 nos

Green chillies..2

Cumin seeds..1/2 tsp

Curry leaves…..a few

Grated coconut..1/2 cup

Mustard seeds…1/4tsp

Urad dhal…… 1/2 tsp

Red chillies…1

Coconut oil…..2tbs

Turmeric powder….1/2 tsp

Method

In a kadai add coconut oil it.

Add mustard seeds to it when it splutters add urad dhal.

Add red chilli .

Add carrot and cabbage few curry leaves.

Add turmeric powder and cook in high flame.It will let the water go. Don’t close the curry.So when u cook use thick bottom kadai.Dont use stainless steel or aluminum vessels.

First crush onions,green chillies,jeeragam and few curry leaves. Then add grated coconut turmeric powder and grind without water.

Add this grounded paste to the curry when there is no water in it. And add salt to it.

Then fry for nearly 7 mts.So that the coconut mixture gets mixed and cooked well.

THENGA MANGAI PATTANI SUNDAL/BEACH SUNDAL/PEAS SUNDAL

This Sunday recipe is prepared with white peas,mango, coconut as the name suggests.This is very famous in beach especially Marina beach. Invariably those who visit beach never miss to taste this. As this is mango season thought of trying this recipe.The crunchiness of onion,tanginess of mango and the taste of green chilies everything adds to the flavour.

Soak white peas for 8 hrs or overnight

Ingredients

White peas…….1 cup

Raw Mango..5 TBS
Coconut…..3 TBS
Onion……3 TBS
Green chillies….1 to 2

Ginger…..1/2 inch piece

Red chilli powder..1 TSP
Mustard seeds…..1/4Tsp
Urad dhal…..1/2 tsp

Carrot grated…..2 TBS
Coriander leaves chopped….2 tbs

Hing…..1/4 TSP
Curry leaves few.

Preparation

White peas should be cooked but not mushy.

Grind coconut,green chilies and ginger.Just pulse it not a fine paste.

In a kadai put oil.

Add oil to it.

Now add mustard seeds and when it splutters add urad dhal when it turns brown add curry leaves then half of the onions.onion s

Onion should not be soft.It should have crunchiness.

Add cooked peas to it.

Then add grinded mixture to it

Fry well till everything gets mixed .Add lemon juice of 1/2 a lime switch of the stove.

It’s time to add grated mango, carrot and mix well.

While serving serve with mango and chopped coriander leaves.

Very healthy evening snack

BENGAL GRAM CHUTNEY

There are different types of chutney.This goes well with dosa or idli.

Ingredients.

Bengal gram…..1/4 cup

Red chillies…..8 nos

Garlic…7 cloves

Onion ….1

Tomato …..1

Coconut grated…1 Tbs
Salt to taste

Mustard seeds….1/4 TSP
Urad dhal……1/2 TSP
Curry leaves few.

Method

Put oil in a kadai.

Fry Bengal gram dhal and red chillies keep aside

In the same kadai add onion,garlic and fry a little and then add tomatoes and when done add coconut and fry.

First powder Bengal gram dhal and red chillies

Now add fried garlic,tomatoes,onions and coconut to it and grind it after adding salt.

When grinding is over transfer it to a bowl.

Add seasoning that is mustard seeds,urad dhal and curry leaves fried to it.

POONDU RASAM/GARLIC RASAM

Garlic is closely related to onion family.Each segment of a garlic ball is called a clove.There are about 15 to 20 cloves.It is popular ingredient in cooking cos of it’s smell and taste.We have health benefits once when it chopped or crushed.It contains sulphur componds.It is very nutritious and has few calories.It is rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure. It also improves cholesterol levels.It is delicious and can add to savoury dishes,soups, sauces dressings and more.

Ingredients:

• Pepper…..1 tsp
• Cumin seeds…1 tsp
• Garlic cloves…3 or 4
• Dry chilles….2
• 

Have to powder these ingredientsGarlic cloves to be crushed.

For rasam

• Red chillies…. 2
• Tomato…1
• Turneric powder…1/4 tsp
• Hing a pinch.
• Mustard seeds…1/4 tsp
• Urad dhal split….1/2 tsp
• Curry leaves few
• Oil…..1 tbs
• Tamarind small lime size and extract pulp

Method

• In a pan add oil and seasonings to it with red chillies.
• 
• Add crushed garlic to it
• 
• Fry a little and add tomatoes to it.
• Now add the rasam powder to it.
• 
• Add asafoetida and then tamarind extract.
• 
• When it starts to boil add Coriander leaves and switch it off.
• Serve with rice.

Suggestion:

I have used red chillies for the powder with seeds but can deseed and use it.

Can filter and have it as soup.

BEETROOT JAM

BEETROOT can be used for making jam.An easy recipe.

Ingredients:

• BEETROOT……..1
• Cashews ……a few
• Milk…….1 to 1 /2 cup
• Ghee……2 tbs
• Sugar…4 to 5 tbs
• Method
• Boil and grate beetroot.
• Put it in a blender for few mts.
• In a thick bottom vessel add 2 tbs of ghee
• Then add mashed beetroot then milk allow it to cook
• When the raw smell goes add sugar.
• When it becomes thickerremove from fire.
• Fry cashews and add to it.

Can use for bread.

Also can serve as a sweetside dish for rice.

Feast recipe.

GARLIC RASAM/POONDU RASAM

Garlic is closely related to onion family. Each segment of a garlic ball is called a clove.There are about 20 to 15 cloves.It is popular ingredient in cooking cos. Of its smell and taste.The health benefits comes when it is chewed or chopped or crushed due to presence of sulphur compounds. It is very nutritious an has few calories.Rich in Vit.C,Vit.B6 and Manganese.Various other nutrients are also present.Garlic supplement help prevent and reduce the severity of common illness like the flu and common cold.High doses of garlic appear to improve blood pressure for those with high blood pressure.Garlic improve s cholesterol level.Garlic is delicious and easy to add to your diet.You can use it in savoury dishes,soups,sausages dressings and more.Ingredients:

• For rasam powder:
• Pepper……1 tsp
• Cumin seeds…1 tsp
• Garlic cloves…2 to 3
• Red chillies…..2
• 

For crushingGarlic cloves……8 to 10

For Rasam

• Oil……1 tbs
• Mustard seeds….1/4 tsp
• Urad dhal…..1/2 tsp
• Curry leaves…a few
• Tomato….1
• Turmeric powder….1/4 tsp
• Tamarind .. little
• Red Chillies…2
• Chop tomato
• Extract pulp from tamarind

Method:

• In a kadai put oil add mustard seeds and when it splutters add urad dhal
• 
• Add curry leaves and red chillies then crushed garlic when it turns brown add turmeric and tomatoes.
• 
• Add rasam powder and fry for few mts
• 
• Now add tamarind extract to it
• 
• When it starts boiling add chopped coriander leaves.
• 
• Serve with rice and porial.
• Can also drink as soup.

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

• Vermicelli………1 cup
• Sugar……3/4 to 1 cup
• Ghee.. …3 TBS
• Cashews….few
• Kismis….few
• Cardomom. .. 4 pods
• Yellow colour….. A pinch
• 

Method:

• In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
• 
• Now add 1 Tbs ghee add cashews and kismis and fry.
• In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
• When the water boils add vermicelli to it
• 
• When it gets cooked add sugar to it and mix well.
• When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
• When it starts to leave the sides of the pan remove from fire
• If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

My you tube link

HOW TO MAKE GHEE FROM CLARIFIED BUTTER

Ghee is a clarified butter made from the milk of cow or buffalo.It is most commonly found in South Asian dishes.It has many health benefits and healing powers.It promotes flexibility.It is casein free. Vit. A,D,E and K2 arefound in it.Heals and repairs digestion and digestion tract.

Clarified butter or ghee is milk fat rendered from butter to separate the milk solids and water from the butter fat. It is produced by melting butter. Un salted butter is slowly melted allowing the milk solids to separate from the transparent golden liquid and for any water to evaporate.

Butter is an emulsion of fat,water and milk solids.The clarifying process splits up the trio.And get the fat.The goal is remove the water.The milk solids sink to the bottom of the pan. This gives ghee.

Method.

• Keep butter in room temperature
• 
• Place it in a sauce pan.
• 
• Heat the butter over medium heat until completely melted and reduce to dinner.
• Cook the melted butter for approximately 10 to 15 mts. Butter will begin to foam and bubble.
• 
• After few more minutes the melted butter will turn to golden color and you will see curd s of the milk solids forming toward the bottom if the saucepan.
• 
• Finally add morning leave or curry leaves.
• You can strain and store it.
• After few hours it will set.
• Can store in refrigerator.
• Butter will solidify at cooler temperature but can easilybe returned to liquid by warming.

How to use ghee.

Ghee can be used in place of most cooking oils and is great for sauteeing.

It is used for toasting a bread.

It is given for kids by mixing with dhal,ifli or dosa.It has a high smoke point.