DarshinsPassion4Cooking

Rava Kichadi

2013-04-26T04:50:00.002-04:00

Upma is always a easy breakfast.But how many of us are a big fan of upma.I hate upma and whenever my mom makes it i eat it without interest.But there is another version of this simple upma which is a tasting divine.My mom's version of rava kichadi.

Ingredients
Rava - 1 cup (Double roasted)
Vegetables cooked - 1cup (Optional)
Onion - 1 thinly sliced
Tomato - 1 thinly sliced
Curry Leaves- a handful
Turmeric powder - a pinch
Water - 3cups
salt required
oil required
ghee required

To Grind:
Fennel/Saunf/perunjeeragam/sombhu - 1teaspoon
green chillies - 2
ginger - 1 small piece

To temper

Mustard and Urad dal - 1teaspoon

Method:

Grind all the ingredients given under to grind to a smooth paste.If u wish it to be coarse,u can go ahead with that too.
Heat a pan with oil and ghee,preferrably non stick.once hot,add tempering items and once it splutters and changes colour,throw in the curry leaves and onion.
when onion turns transparant,add tomatoes and the grinded paste.Saute well till the raw smell leaves.add required salt and turmeric powder.Now add 3cups of water to it and allow it to boil.
once it starts to boil,add rava slowly and mix continuously orelse it will form lumps.when all the liquid is absorbed,add ghee and at one point of time the entire mass will start coming off the pan.Remove and serve hot with chutney.

Pudhina Chutney - version 1

2013-04-26T04:30:00.001-04:00

Ingredients
Mint/Pudhina Leaves - 1bunch
Coriander leaves - a handful
Curry leaves - a handful
Urad dal - 1tablespoon
Onion - 1
Tomato - 1
Garlic - 2 to 3 pearls
Redchilli - 3 to 4
coconut grated - 2 to 3 tablespoon

To Temper

Oil - 2 teaspoons
Mustard and urad dal - 1teaspoon each

METHOD:

Wash and clean all the leaves thoroughly.
Heat a pan with a teaspoon of oil.Add urad dal and fry till light brown.Add redchilli and garlic.saute well.
To this add onion and fry till onion turns transparant.Next add tomato and salt,fry till tomato gets mushy.
Now add all the leaves and saute well till the leaves are cooked.turn off the heat and allow it to cool.
Grind it along with coconut and temper it with the items given under "To Temper".
Serve with dosa and idli.You can use it as a spread for sandwiches,roll etc

Onion Podi Uttapam

2013-03-25T04:22:00.002-04:00

Ingredients:

Dosa Batter - 2cups(Thick consistency)
Onion - 1 finely chopped.
Green chillies - 1 finely chopped.
Idly milagai podi - one tablespoon
Oil - required.

Method:

Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
Sprinkle onions,green chillies, and podi.Pour a teaspoon of oil cover it and steam for a minute.
Then turnover the other side.Let it cook.
Remove and serve hot with chutney and sambar.

Mint Coriander Uttapam

2013-03-25T04:19:00.004-04:00

Ingredients:

Dosa Batter - 2cups(Thick consistency)
Mint/pudhina leaves - 1handful finely chopped.
Coriander - 1handful finely chopped
Green chillies - 1 finely chopped.
Oil - required.

Method:

Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
Sprinkle mint ,coriander leaves and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
Then turnover the other side.Let it cook.
Remove and serve hot with chutney and sambar.

Tomato Uttapam

2013-03-25T04:15:00.001-04:00

Ingredients:

Dosa Batter - 2cups(Thick consistency)

Tomato - 1 finely chopped.

Green chillies - 1 finely chopped.

Oil - required.

Method:

Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
Sprinkle chopped Tomatoes and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
Then turnover the other side.Let it cook.
Remove and serve hot with chutney and sambar.

Onion Uttapam

2013-03-25T04:11:00.001-04:00

Ingredients:
Dosa Batter - 2cups(Thick consistency)
Onion - 1 finely chopped.
Green chillies - 1 finely chopped.
Oil - required.

Method:

Heat the dosa tawa preferably non-stick.Pour a ladle full of batter and make a pancake sized dosa.
Sprinkle onions and green chillies.Pour a teaspoon of oil cover it and steam for a minute.
Then turnover the other side.Let it cook.
Remove and serve hot with chutney and sambar.

Milk Pudding / Paal Payasam (My version)

2013-03-25T04:00:00.000-04:00

This dessert is one of my all time favorite.I am not a lover of sweets or desserts.But i go drooling over pal payasam.Very easy dish which can be prepared in a jiffy.This is one of my signature dish.I love instant cooking.This is not a traditional paal payasam.Traditionally,They cook the rice in milk but here i m using cooked rice/leftover rice.I dint find any big differences.It tasted similar.

Servings:2

Ingredients

Milk - 1/2 litre
Cooked Rice - 1cup.
Sugar - 1cup
milkmaid - 1/4 cup
ghee - 1/2teaspoon
cashews & raisins - as per preferences.

Method:

Boil milk in a non-stick pan.once it is boiling,keep in medium flame and keep stirring till it reduces to 1/2 the quantity.
Add sugar,keep stirring.
Mash cooked rice and add it to the milk.Keep stirring and wait for it to thicken and boil.
Add milkmaid and stir.once it boils,switch off the stove.
Fry cashew and raisins in ghee and garnish.chill and serve.

Palkova/Milk Halwa

2013-03-04T04:08:00.001-05:00

Palkova is one of my all time favourites.Everybody's favourite.Though it is a time consuming dish,the end result is always delectable.There are various methods of making palkova.Some people use lemon juice for giving thread like texture,some use condensed milk,some use cardamom,some use maida or cornflour again for texture,some use nuts,some use ghee and some use silver paper also.My question is "Do we need all these stuff to make palkova?".All weeee need is Milk and Sugar.No measurements bla bla nothing Everything is as per taste.Preparing paalkova is not rocket science.Patience and timing is the only key to get a perfect palkova.Here goes my simple version with just two ingredients.My job is to stir and everything happened on its own.

Believe me this recipe never goes wrong.I have given you a foolproof dish.

I did palkova in induction stove with a nonstick pan.I felt that it reduced my stirring job,consumed less time.

Ingredients
Milk - 1 and 1/2 litres
Sugar - i dont have any measurement.It was completely upon tasting.may be 1 and 1/2 cups.u can reduce or increase.

Method

Boil 1 and 1/2 litres of milk in nonstick pan.once it comes to a boil,increase the heat and keep stirring.
As i did it in induction stove,when i kept the temperature high i dint feel the milk raising too much and getting burnt at bottom .when you r doing in gas stove kindly be cautious.
After some time the milk will reduce to less than half of the orginal amount and colour will be slightly changed to very light yellow or pink(depends.for me it turned light yellow.some say light pink).At this time add sugar.keep stirring for sometime.
At one stage the mixture will form thread like structures and the entire content will reduce to quater of the original amount,it will be thick but in running consistency(i.e.at this stage only u can see the bottom of the pan when u stir the content)
Immediately remove to cup or plate orelse it will turn hard.
Serve it hot or cold in a small bowl.Tasty and simple palkova is ready to eat.Yummmm!!!

Karela Fry/ Pavakkai Fry/Bittermelon Fry ~ My Version

2013-03-04T03:20:00.001-05:00

Karela or Pavakkai or Bittermelon,however sweet names we give it,it tastes only bitter.My dad always say that vegetables which are good for health always taste bad. We dont like the taste of pavakkai and we never consider it when it is prepared.One fine day,My dad came up with his own idea of making spicy chips with pavakkai.Voila,now it is one of the common and preferred dish at home.However still my brother runs away when he sees pavakkai.

My hubby darling is jus like my dad in his preferences and thoughts.Though i m a hardcore
non-vegetarian,i prefer to be vegetarian nowadays coz my hubby is a die-hard fan of almost all vegetables.The first two things he picks up in grocery shop is potato and pavakkai.I did my version of pavakkai with a little addition of ingredients from my dad's recipe.My hubby happily finished the whole bowl and was praising me like anything.

My Only suggestion to my viewers is that kindly never try to remove the bitterness from the pavakkai.If u try to remove it then you are removing almost all nutrients from it.

Ingredients
Pavakkai - 2 long ones
Chilly powder - 1 tablespoon
Coriander Powder -1/2 tablespoon
Rasam powder - 1 teaspoon(coz rasam powder contains mix of spices)
Corn Flour/besan flour - a handful(i used corn flour)
Salt as per taste
Oil for deep frying

Method

Wash and cut pavakkai/karela/bittermelon into thin rounds.If u give a press in the centre of each rounds the seeds will fall out.Now put all the pavakkai rounds in a bowl.To it add all the powder,salt and marinate in fridge for 1hr(this step is optional).Remove the bowl from fridge and add corn flour to it and give a mix.
Heat oil for deep frying.once hot,put pavakkai pieces in the oil and wait till it turns crisp and golden brown.Remove when sizzling sound stops.
Remove it to a tissue paper and serve hot as a snack with ketchup.

Vellai Paniyaram and Kaara chutney~ Chettinad special

2013-03-04T02:33:00.001-05:00

Vellai Paniyaram is a traditional dish from chettinad.You can never see a chettinad feast without vellai paniyaram.It is such an authentic dish that makes it fetch a place in chettinad cuisine.This is served as evening snack with its best accompaniment 'Kaara Chutney'.

Here,I have given the measurements in cups but traditionaly the measurements are like for one 'aalaku'(measuing cup) of raw rice ,the urad dal is heaped on top of the rice in the aalaku(approximately 1 handful or 1/4 cup).I always wanted to try this recipe and it came out really well on my first attempt.My dear hubby really loved it.

VELLAI PANIYARAM
Ingredients
Raw Rice - 1cup
Urad Dal - 1/4 cup
Boiled Milk - To Grind the batter
sugar - 1 teaspoon
salt as per taste
Oil for Frying

Method:

Wash the rice and dal and soak it in water for 2hrs.Then grind both dal and rice together to a consistency slightly thinner than that of dosa batter.
The battery should not be too watery.Do not add water while grinding.Only milk must be used.
Add sugar and salt.give it a nice mix.
It is advised that vellai paniyaram tastes good,when it is made immediately after grinding.It loses its taste when the batter sits in fridge.
To make vellai Paniyaram,Heat oil for deep frying preferably in non-stick kadai.when the oil is medium hot.Pour a ladle full of batter to the centre of the kadai and wait for it spread on its own.Kindly dont spread it manually.We can say that the batter is in right consistency only when it can spread on its own.
With another ladle,keep pouring the hot oil in the same kadai on top of the paniyaram.It helps the paniyaram to puff up.
Turn the other side and wait for the other side to be cooked.The paniyarm should be white in colour and soft.so dont overcook.Remove the paniyaram when sizzling sound stops.You should cook only one paniyaram at a time.
Serve it Hot with Kaara chutney.

KAARA CHUTNEY

Ingredients

Small Onions or shallots -20

Dry Red chilli - 8 to 10

Tomato - 1

Garlic - 4 to 5

Sea Salt - as per taste

Sesame Oil required

Mustard seeds - 1 teaspoon
Curry leaves - 4 to 5

Method

Heat a teaspoon of oil in kadai,add red chilli,small onion,garlic and fry till onion turns transparant.then add tomato and wait till it turns mushy.switch off the stove and allow it to cool.Once the contents cool down tranfer it to mixer,add sea salt and grind it to a coarse paste.Heat some oil in the kadai,add mustard seeds and wait for it to crackle and add curry leaves.At this stage if you want to add Hing u can add it,Then pour in the coarse paste and mix it nicely and give it a boil.Remove from heat and serve with vellai paniyaram.
Note:Red chilly can be adjusted according to ur spice level.You can use big onion also but small onion gives flavour and taste.Try to use sesame oil(nallenai),Groundnut Oil(Kadalennai) and olive oil in cooking as they are very good for health compared to refined oil.

Samosa

2011-10-13T10:05:00.000-04:00

Ingredients:
For the Dough:
Maida - 1 cup
Salt - required

For the stuffing:
Potatoes - 3 boiled and mashed.
Onion - 1
Cashews - a handful
Chilly ginger paste - 1tablespoon(green chilli 2 + ginger 1inch piece)
Chilli powder - 1 teaspoon
Salt required
Jeera/cumin - 1 teaspoon
Coriander leaves - a handful
Oil for deep frying.

Method:
1.To prepare the dough,mix maida and salt together add required water and mix it into chappathi dough consistency.keep it aside.
2.To prepare stuffing,Heat oil in a pan,splutter cumin seeds,add chopped onions and fry till transparant,add cashews and greenchilli+ginger paste and chilli powder.fry till raw smell goes away.
3.Now add mashed potatoes and salt,fry till all comes together and does not stick to the pan.remove from heat and allow it to cool.

4.Now take a lemon sized ball from the Dough.Roll it into a thin round shape like u do for chappati's.
5.Now cut it into 2 semicircles.take one semi circle and fold it into a cone.Stuff it with potato mixture and seal the open end .Samosa is ready to be fried.
6.Heat oil for deep frying in a pan.Drop the samosas and cook till golden brown.serve hot with dates tamarind chutney.

Spicy tomato cheese pasta

2011-10-13T09:48:00.000-04:00

Ingredients:
Pasta - 1packet
Cheese Slices - 2slices(u can use any cheese.It depends on ur own preferences)
Tomato - 2
Onion - 1
Ginger Garlic Paste - 1teaspoon
Chilly Tomato Sauce - 2tablespoon
Chilly powder - 1teaspoon
Green Chillies - 1 finely chopped(Optional)
Coriander Leaves - a Handful
Oil & salt as per taste

Method:

1.Cook pasta as per instructions in the pack.filter it in running water and apply oil(to avoid pasta sticking together)and keep it aside.
2.Heat oil in a pan.Once oil is hot,add chopped onions and fry till transparant.
3.Add chopped tomatoes,ginger garlic paste,chilli powder and salt.Fry till all comes together n leaves oil.
4.Add Chilli tomato sauce and fry for a minute.Now add cooked pasta and fry for 2mins.Top it with cheese slices n close the lid and simmer for 2mins.
5.Once the cheese slightly melts stir the mixture and decorate it with coriander leaves n serve hot.I liked the texture of cheese slices in the dish.

Pav Bhajji

2011-04-23T04:19:00.000-04:00

Ingredients:
Pav Buns - 8
Butter - Required.

For Bhajji:
Onion - 2
Tomatoes - 3
Cooked vegetables - 2cups(potato,carrot,cauliflower,peas,beans,green peppers)
Garlic - 2 finely chopped
Pav Bhajji Masala - 2tablespoon
Chilli Powder - 1teaspoon
Oil - 2tablespoon.

For Garnish:
Coriander Leaves.
Onion Finely chopped

Lemon wedges
Butter.

Method:
1.In a wide pan,heat oil.Put in the garlic and onion.Saute.
2.Add tomatoes and a pinch of salt.fry till the mixture comes together and oil seperates.
3.Add in the cooked vegetables,chilli powder,pav bhajji masala and fry till raw smell goes away.
4.Slightly mash all the vegetables and fry till all comes together.Garnish with raw onions,butter and coriander.Serve along with toasted pavbuns.

Yam Bites/karunai kilangu fry

2011-04-23T04:05:00.000-04:00

Ingredients:
Yam - 1/2 kilo

To make into a paste:
chilli powder - 2tablespoon
jeera powder - 1teaspoon
Rasam Powder - 1teaspoon
Coriander Powder - 1 teaspoon
Pepper Powder - 1teaspoon
Ginger Garlic Paste - 1 teaspoon
Turmeric Powder - 1 tablespoon
Asafoetida - a pinch
Salt Required

Oil for shallow fry.

Method:
1.Cut the yam into 2 inch square pieces.Wash it thoroughly.
2.In a pan, boil water along with salt and turmeric.Once the water is boiling,add the yam pieces and cook it till halfdone.
3.Strain the contents through strainer and keep it aside.
4.Make a paste with the ingredients given in "to make into a paste".
5.Apply the paste on all the yam pieces and allow it to marinate for 1 hour.
6.Heat oil for shallow frying in a pan.once hot,put in the yam pieces and fry till it gets completely cooked and crisp.

Not KFC.....!!!!DFC!!!!Darshins Fried Chicken!

2011-03-25T03:38:00.000-04:00

Ingredients:
Boneless/With bone chicken(Big pieces) - 1/2 kg
Ginger Garlic Paste - 1 1/2 tablespoon
Chilli Powder - 11/2tablespoon
Pepper - 1teaspoon
Lemon - 1

Salt for taste
Ajinamoto - 1teaspoon
Egg - 2
Maida/Corn Flour - 2cups
Bread Crumbs - 2cups

Method:
1.Wash and dry pat the chicken to remove the excess water.
2.Take a bowl,put in the chicken,ginger garlic paste,salt,chilli powder,pepper,1/2 teaspoon ajinamoto and lemon juice.

3.Mix it well and put it in the fridge.Let it marinate for 2hours.
4.After 2hours take it from fridge and keep it aside.Now break eggs in a bowl and beat the egg along with salt and 1/4 teaspoon ajinamoto.
5.Spread maida in a plate.mix bread crumbs along with another quater teaspoon ajinamoto and a pinch of salt.spread it in another plate.
4.Now take a piece of chicken,roll it in maida,dip it in egg and again roll it in breadcrumbs.repeat for all the pieces.
5.Heat oil for deep frying.Once the oil is hot,Deep fry the chicken and remove it when golden brown.
6.Serve along with french fries.

This is my version of Kentucky Fried Chicken,Thus the name DarshinsFried Chicken.

Mysore Vadai

2011-01-10T05:45:00.000-05:00

Ingredients:
Bengal Gram Dal/Kadalai Paruppu - 1/2 cup
Thuvar Dal/Thuvaram Paruppu - 1/2 cup
Urad Dal/Ulutham Parupu - 1/2 cup
Moong Dal/Siru Paruppu/Payatham Paruppu - 1/2 cup
Onion (finely chopped) - 1 big
Ginger - 1piece
Green Chillies - 4
Coriander Leaves - 1cup
Curry Leaves - a Handful
Salt required
oil for deep frying

Method:
1.Wash and Soak all the dal/Lentils for 4hours.
2.In a blender add ginger,salt,coriander curry leaves and green chillies.Grind it coarsely.
3.Add all the dal/lentils and grind it coarsely.
4.Transfer all the contents to a bowl.Add finely chopped onions and check salt.
5.In a pan,heat oil for deep frying.Once the oil is hot,take a lemon sized ball,shape into a vada and put it in the oil carefully.Fry till golden brown.
6.Put it in a kitchen tissue and wait till it absorbs excess oil.
7.Serve hot with Tea.

Hummus

2011-01-10T05:23:00.000-05:00

Hummus is prepared using chickpeas and sesame seeds.The Hummus is originated from Middle eastern countries namely Arab,Palestinian,Turkey and Egypt.It is now widely used in several restaurants world wide.It is an accompaniment for flat breads.It also goes very well with Indian breads.In restaurants it is generally served as appetiser.Here I made this Hummus for Kati roll.

Ingredients:
Chickpeas-1cup(Soaked overnight and pressure cooked for 3 to 4 whistles)
Sesame seeds - 1 1/2 tablespoon

Lemon Juice - 1 1/2 tablespoon
Salt - Required
Pepper - 1teaspoon
Garlic - 2cloves

For Garnishing:
Coriander Leaves - 1 teaspoon(Finely Chopped)
Red Chilli Flakes(Optional)
Parsley(Optional)
Olive oil/Refined oil - 1tablespoon

Method:
1.In a blender,add boiled chickpeas,sesame seeds,Garlic,lemon juice,salt,pepper and grind to a smooth paste.
2.Garnish with the ingredients given in 'for garnishing'.
3.Serve with Chips,Indian breads.

Mutton Clear soup

2011-01-10T04:34:00.000-05:00

Who is not fond of soup???...I am a soup lover...I will never forget to order a soup when i visit restaurants.
If I am affected by cold....This soup is the first thing that my mom prepares.She has adviced me not to run behind medicines for a simple cold or headache.After having this hot soup,u vl have tears rolling out of ur eyes not coz of ur mom's affection(LOL:-)) but for the pepper's hot.Then a sound sleep.It kicks the cold and brings back freshness.Try it.U vl know the truth behind the quote "FOOD AS MEDICINE"....

Ingredients:
Mutton bones - 1/2
Small onions - 10 to 12 (Finely chopped)
Tomato- 1(Finely chopped)
Pudhina leaves - 1/2 cup
Coriander Leaves - 1/2 cup
Ginger and garlic - crushed
Turmeric powder - 1teaspoon
Oil required
salt required

For seasoning:
Cinnamon - 1stick

Saunf - 1/2 teaspoon
cloves -2

To coarsely grind:
peppercorns - 1 1/2tablespoon
Cumin seeds/jeera - 1/2 tablespoon
Green Chilli - 2

Method:
1.In a pressure pan,heat oil,add ingredients given in 'for seasoning'.

2.Add crushed ginger garlic,grounded mixture and fry till the ginger garlic turns color.
3.now add onion,pudhina coriander leaves and fry till transparant.add tomatoes and little salt and fry till the tomatoes turn mashy and oil seperates.
4.put in washed mutton pieces and turmeric powder.fry till mutton leaves water.
5.Now add required water,check salt and close with the lid.put it in simmer and cook till 3whistles.
6.Open the lid when the pressure is released.Strain the contents with a soup strainer.
7.Garnish with coriander leaves and serve hot with a starter.

Brinjal Fritters

2011-01-10T03:43:00.000-05:00

It was a cold winter evening and my toungue was tickling to have something hot and crispy.When my brother searched the fridge,he found a bottle of hummus which i made for kati roll the previous evening.well the dip is ready...Wat about the crunchiesss he asked...yeahhh...found out...a big Brinjal...why dont you make some frittersss he said....Voila!! that evening was wonderful.......But how come without a fight for the fritters... after all we are cats and dogs.

Ingredients:
Big Brinjal - 1
Red Chilli Powder - 2tablespoon
Gram Flour - 2cups
Rice Flour - 1tablespoon
Salt Required
Ginger Garlic Paste - 1tablespoon
Oil to deep fry.

Method:
1.Wash the big brinjal thoroughly.Cut into round pieces and again cut the round pieces into 1inch cubes.
2.In a bowl,prepare a batter with gram flour,rice flour,salt,chilli powder,ginger garlic paste.
3.In a pan,heat oil for deep frying.Once the oil is hot,Dip the brinjal pieces in batter and deep fry till golden brown.
4.Serve hot with Hummus or green chutney or ketchup.
5.You can also roll it in chappati with onion and hummus with a gentle sprinkle of chat powder.Yummmmm......

Mutton pepper fry

2011-01-09T07:03:00.000-05:00

Ingredients:
Mutton - 1/2 kg
Onion - 2
Tomatoes - 1
Ginger Garlic Paste - 1teaspoon
Pepper Powder- 1tablespoon
Jeera powder - 1teaspoon
Coriander Powder - 11/2teaspoon
Red chilli powder - 11/2teaspoon
Turmeric Powder - 1teaspoon
Oil - required
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2pods
curry leaves - a handful
Saunf - 1teaspoon

Method:
1.In a pressure pan,add mutton,chilli powder,coriander powder,salt,turmeric powder and ginger garlic paste and pressure cook for three whistles.
2.in a seperate pan,add ingredients for seasoning,fry onions and tomatoes till done.
3.Add the mutton mixture and fry till the water gets evaporated.add pepper powder and fry for five minutes
4.Serve hot.

Mutton Curry

2011-01-09T06:50:00.000-05:00

Ingredients:
Mutton - 1/2 Kg
Onion - 2(Chopped)
Tomato - 1
Potato - 2(skin pealed and diced)
Green Chilli - 1(slit lengthwise)
Ginger Garlic paste - 1 1/2 tablespoon
Red Chilli Powder - 1tablespoon
Coriander Powder - 1/2 tablespoon
Turmeric powder - 1teaspoon
Mutton curry/Masala Powder - 1tablespoon
Salt for taste

For Seasoning:
Cinnamon - 1stick
Cardamom - 2
Cloves - 3pods
Saunf - 1teaspoon
Curry leaves - 6 to 7

Pudhina and coriander leaves - 1cup each

Method:
1.In a vessel,add mutton,salt,red chilli powder,coriander powder,1tablespoon ginger garlic paste and turmeric powder.mix well.marinate for 1 hour.Add the marinated mutton in pressure pan with required water and cook for three whistles(whistles in respect to the quality of mutton).
2.In a wide pan, heat oil and add all the ingredients given in 'For seasoning' and fry for 1minute.
3.Add onions and fry till transparent.Then add tomatoes and remaining ginger garlic paste,fry till raw smell goes away.Add diced potatoes and fry for 2minutes.Pour in the excess water from the cooked mutton gravy and add mutton masala/curry powder.wait till the potatoes are done.
4.Now add mutton.check salt and let it cook in simmer for 5minutes and becomes thick.
5.Garnish with coriander leaves and serve hot with rice,idiyappam or any indian bread.

Oats Pongal~HAPPY PONGAL~~

2011-01-09T06:06:00.000-05:00

Oats is always considered to be a healthy and dietary food.It is enriched with fibre and nutrients.There were times when people get ready for diet plans..the first thing that enters into their food catalog was wheat... now oats is treated as the foremost dietary food.There are two types of oats,oatmeal and rolled oats..The most common in India is first...latter is used in certain north western countries.Oats can be substituted to rice.

Wish you all a very Happy Pongal....!

Ingredients:

Oats(Quaker) - 2cups
Green gram dal/moong dal/paasi paruppu - 1/2 cup
Jaggery - 11/2cup
Milk - 1cup
water - 11/2 cups
Ghee - 2tablespoons
Cardamom -2pods
cashewnuts - 10 to 15

Method:
1.Heat a pan and fry the moong dal for 5minutes in simmer till its raw smell goes away.Pressure cook till it turns mashy.
2.Heat a pan and fry the oats for 2 to 3 minutes in simmer and keep it aside.
3.In a small pan,melt the jaggery in half cup of water,strain it and keep it aside.
4.Heat a pan. Add fried oats,milk and water.Cook till the oats are done.
5.Add the cooked moong dal and stir well.Pour in the jaggery syrup,cardamom powder and stir continously till the mixture turns thick.
6.Add fried cashews,melted ghee and serve hot.

Oats Pongal

2011-01-09T05:16:00.001-05:00

Ingredients:

Jalebi (Sweet Tooth Yellow swirls)

2010-12-28T00:53:00.000-05:00

Ingredients:
All purpose Flour/Maida - 2cup.
Rice Flour - 1 1/2 tablespoon
Baking soda - 1/4 teaspoon
Curd - 2tablespoon
Yellow food colour - a pinch
Salt a pinch(to enhance the sweetness) (optional)
Oil for deep fry
Almonds - chopped

For Sugar Syrup:
Sugar - 3 cup

Method:
1.Take a bowl.Seive maida flour along with baking soda and salt.
2.To the mixture add yellow food colour and curd.Fold it nicely.If required you can add some water to make it into a thick batter.(like vada batter or dosa batter).Note:The batter should not be too thick or too thin.
3.Keep it aside for 2 - 4 hours.Note:U can also keep it overnight.
4.Add sugar in a pan with half cup water.Boil the sugar syrup till one string constitency and keep it aside.
5.Now heat oil in a wide pan for deep frying.Pour the batter in a zip lock bag and cut a 1/4 inch opening.
6.Once the oil is hot(Note:oil should not be smoking hot.Medium,If u squeeze a little mixture it should touch the bottom of the pan and rise up).
7.When the oil is ready.squeeze the batter into random shapes of eight.(Atleast 3 times).Wait till the frying noise stops.
8.Remove it and put it on a cooking tissue for excess oil to drain out.Soak it in sugar syrup for 2 mins and garnish with chopped almonds.

Sizzling Sandwich

2010-12-28T00:09:00.000-05:00

Servings: 2

Ingredients:
Bread Slices - 6
Carrot(grated) - 2
Cabbage(Grated) - 1cup
Capsicum (thin 1inch strips) - 1cup
Green Chilli - 1
Chilli Powder - 1/2 teaspoon
Salt for taste

Seasoning:
Mustard Seeds - 1/2 teaspoon
Oil / Butter - Required.

Method:
1.Heat oil in pan.Add mustard seeds and wait till it splutters.Add green chillies and saute.
2.Add carrot capsicum and cabbage.Saute till it is cooked.Add chilli powder if required and salt for
taste.Keep it aside.
3.Apply butter on bread slices and stuff the sadwich on one slice and close it with another slice.Put it in a
toaster till golden brown.
4.Serve Hot.

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