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Tom yum Soup - Vegetarian

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 20:22:40 PST

Tom Yum Soup:

This is one of my favorite soup. Whenwe go to Thai Restaurant we first order this soup.and we request to make this is as vegetarian. This soup is good appetizer and healthy also. It boosts your immune system. It helps to fight cold and flu viruses. I made a vegetarian version of this soup. It came out well.

This soup is easy to make.

Ingredients:

Vegetable stock - 3 cup

Lemongrass - 1 stalk (you can use frozen also)

Soft tofu – 1 box (cut like cubes)

Lime leaves - 2 whole

Red chili sauce - ½ tsp

Thai Green chili chopped - 1 no

Ginger chopped - 1tbsp

Baby mushrooms – 1 cup

Mixed Vegetables like cauliflower, broccoli, snow beans, bok choy - 1cup

Soy sauce – 3 tsp

Basil chopped - ½ cup

Cilantro chopped – ½ cup

Coconut – ½ tin

Salt to taste

Sugar – 1 tsp

Lime juice – 1tsp

Method

:Chop the lemongrass very finely

Take a soup pot. Pour the stock, add lemongrass. Lime leaves. Chillies, and chopped ginger. Bring it boil for 5 to 6 minutes. Boil till broth is very fragrant.

Add mushrooms and cook till soften

Add bok choy, and other vegetables. Simmer the stove and cook till the vegetables are cooked.

Reduce the heat , add coconut milk, soy sauce, Tofu, sugar and lime juice. Stir gently.

Taste the soup. If not spicy add red chili sauce in it.

When you serve the soup , add the basil and cilantro leaves sprinkled over it. Enjoy.

Its so yummy.

Thai Green Curry

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 20:16:11 PST

Easy Thai Green Curry

Paddy and I, both love Thai food. My favorite restaurants are Chantini, Thai Ginger, and Typhoon in Seattle. Especially Typhoon’s Drunken Noodle is my favorite one.

I tried a Thai green curry ( vegetarian version). at my home. It came out well. This is very simple and easy to make. Try this and give me your comment.

Ingredients:

Lemon grass – 1 Stem

For paste:

• Thai Green chilies 3 no

• Tender Ginger, sliced - 2 tbsp

• Fresh coriander (cilantro) leaves & stems roughly chopped – ¾ cup

• Fresh basil 1/2 cup

• Coriander powder 1/4 tsp.

• Cumin 1/4 tsp.

• White pepper powder 1/4 tsp.

Lime juice 1 Tbsp.

•Brown sugar - 1 tsp

Coconut Milk – 1 tin
Golden Mountain Thai soy sauce - 1 tbsp ( substitute for fish sauce)

Tofu - optional

Mixed Vegetables - Cauliflower, Bell peppers, baby corn, baby mushrooms, cherry tomatoes etc. (you can use frozen stir fry vegetables)

Kaffir Lime leaves - 2 to 3 whole leaves ( Its available in Asian market)

Vegetable stock

Salt to taste.

Method:

Prepare Lemon grass. Peel out the lemongrass and remove the outer skin and cut like slices ( Instead of using fresh lemongrass, use frozen one. Its available in freezer section at Asian market).

Make a Green Curry Paste. : Add Place prepared lemongrass in a food processor or blender and add the above ingredients.

Pour 2 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the green curry paste you just made and stir-fry to release the fragrance (1 minute). . Add a coconut milk and fry it for few minutes.

Add stir fry vegetables, lime leaves and salt , GM sauce. If you need more sauce you can add vegetable stock in it.

Stir well and cook, or until vegetables have softened and chicken is thoroughly cooked.

If it's too salty, add a squeeze of lime juice. Add more chili if not spicy enough. If you'd prefer it sweeter, add a little more sugar.

Sprinkle over fresh coriander and/or basil.

Serve with Rice

Note: If can add onion , garlic in this receipe. When you making the paste add chopped shallots, and garlic and grind well. you can add tofu in this recipe.

Paper roast Dosa

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 20:24:11 PST

Paper Roast dosa is all time favorite in our home.. When I was in Cochin, I tried to make a crispy dosa a lot of times, but failed ... A chef from Dosa Corner visited our ladies club and he demonstrated to make more than 50 types of dosas. He gave me the secret tips to make crispy dosas.

Dosa Tips:

To make a very good restaurant type dosa, you will need a very good griddle especially nonstick griddles.(12” griddle). Use this only for making dosa.

2. Spread out the batter really thin .
3 Never use the gingili oil (Nalla ennai). Use Ghee mixed with cooking oil.

4. Always clean the griddle with wet cloth before make every dosa.

5 You need wide spatula
.6 In-between sprinkle ghee over the dosa.

7 Take out the dosa from the griddle when that turns out crispy.

Plain Paper Roast Dosa:

Ingredients:

Idli Rice (Boiled Rice) – 4 cups

Urud Dal - 1 cup

Fenugreek seeds - 3/4 tsp

Tuvar dhal - 1 tbsp

Salt to taste

Method to prepare Batter

Wash and clean the rice and dhal and soak separately for 6 hours.
Grind the dhal s with methi and rice for 30 to 40 minutes.
Mix the dough with hand only. Do not use Spatulas. This is good for fermentation.
Leave it for fermentation (In winter, Pre heat the oven 275F and switch off and place the dough and leave it for overnight).
Next day takeout the dough and add salt and mix it with hand.
Batter is ready.

Plain Roast:

Heat the dosa griddle/ tawa. Simmer the stove. Add a batter in the middle of the griddle, and spread the batter as thin as possible. Consistency is the important.
Sprinkle with oil ghee for the dosa.
Take out the dosa from the griddle when that turned out crispy.
Serve with Chutney and Sāmbhar , Mullagha podi

Coconut Chutney 2

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 20:01:11 PST

This is very simple method and very easy to make .

Ingredients:
Grated coconut - 2 cups
Chutney Dal - 1/2 cup
Green Chillies - 10 nos
Cilantro leaves chopped - 1 cup
Salt to taste
Hing - 4 pinch
Mustard seeds - 1/2 tsp
Oil - 1 tbsp

Method:
1. Grind coconut, cilantro, green chillies. Dal, salt together very nicely.
2. Heat the oil and add mustard seeds, hing . Fry them and pour over the chutney.

Tip: You can add grated raw mango and grind together.

Coconut Chutney 1

dhanpad1@gmail.com (Sadhana) — Wed, 05 Jan 2011 14:13:02 PST

Ingredients:
Grated coconut - 2 cups
Green chillies - 8 nos
Ginger grated - 1 small piece
Curry leaves - 1 stem
Lemon juice - 1 tbsp
Mustard seed - 1 tsp
Red chillies - 2 nos
Oil - 3 tbsp

Method :

Grind the coconut with green chillies, ginger and curry leaves
Add lime juice and salt to taste.
Heat the oil, fry the mustard seeds and red chillies.
Pour over the chutney

Apple Berries Chutney

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 19:36:35 PST

Ingredients

Apple (big) - 4 to 5nos

Frozen Berries (Costco) - ½ pocket

Oil - ½ cup

Deep Pickle Powder- ½ pockets (Or) Red Hot chili powder
Asafoeteda - 1 tbsp

Chili flakes - ¼ cup

Mustard seeds – 3 tbsp

Salt- to taste (If you use Pickle powder, reduce your salt measurement)

Oil - 1/2 cup

Method:

Great apples.
Heat the oil,add mustard seeds, Hing, chili flakes.
Add apple and fry for few minutes
Then add frozen fruits then add Red chili powder, Pickle masala powder, salt
Fry for few more minutes
Take out from the frying pan , put in the microwave bowl
Cook it for 15-20 minutes in the Microwave. (oil will ooze out).
Keep it in cleaned glass bottle.

If you want to keep the chutney more days, you can add 2 tsp vinegar, 2 pinch of citric acid ( You can improve the self life to 1 year)

Small twist: In place of apple and berries, you can use Cranberry and ginger and make cranberry ginger chutney.

In place of berries you can add plum, cinnamon, you can make plum apple chutney.

Mambazha Pulissery

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 19:33:21 PST

Mambazha Pulissery

Description: This is a Kerala dish. Yoghurt/Curd based mango curry
(sweet & sour).

Ingredients

Mango pulp - 3/ 4 tin
Yogurt – 1 cup
Turmeric powder – ¼ tsp.
Green chilies - 4 no
Jeera – ¼ tsp.
Grated Coconut - 1 cup
Fenugreek - ¼ tsp.
Chili Powder - ¼ tsp.
Curry Leaves – 1 stem
Mustard seed - 1 tsp
Red chillies – 2 no
Coconut Oil - 2 tbsp
Salt – as required

Method:

· Pour the mango pulp in water along with turmeric, green chillies, chili powder and salt. Boil it.

· Grind the coconut with the cumin seeds to a fine paste and add this to the boiling mango.

· Bring this to a boil and take off the flame.

· Blend the yoghurt to make it smooth and add this to the mixture. See to it that the yoghurt does not split.

· Add salt

· Heat oil in a pan. Add mustard seeds and when they crackle, add red chillies and curry leaves and fenugreek.

· Add the above seasoning to the above mango curry and mix well.

· Serve with Rice.

Azhagharkovil Dosa

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 19:16:51 PST

Azhaghar Kovil:
Azhaghar Kovil (Thirumalirum solai) is one of the 108 divyadesam . This temple is located in Madurai city (Tamilnadu). Azhaghar means charming and beautiful person. The other name of the perumal called as Kalazhaghar, Sundarrajan, Malirumsolai Nambi. The Thayar is Sundarravali and also called Sridevi thayar.
Azhaghar festival is a grand utsavam which is celebrated in May. The other festivals are Maargazhi month utsavam (Kudarai). The Marriage utsavam of Sri Kallazhagar and Sri Andal happenes in this Panguni Uthiram day only.The lamp in the temple is kept burning for ever. In Madurai everyone says that "Azhagar Mannam kodaar, Arangan eedam koodar" (“அழகர் ணம் கொடார், அரங்கர் இடம் கொடார்”) That means Azhagar charritya malai, neivedya prasadms are not smells. But Prasadams are very tasteful.

.Azhagharkovil is very famous for authentic prasadams like Akkaraadisal and Kovil Dosai. This Dosai is deep fried in pure ghee.

Well...I have given here a home-style variation of Dosa

Azhaghar Kovil Dosai:

Ingredients:
Raw rice - 3 cups
Black gram/black urad dal 1 cup
Black Pepper 1 tbsp
jeera - 1 tsp
Curry leaves - 2 stem finely chopped
Asafoetida 1 spoon
Ginger grated - 1tbsp
Dry ginger powder - 1 tsp
Salt to taste
Ghee - 1/2 cup
baking soda - 1/4 tsp
Method:

1. Soak the black urad dhal. and rice speartely for 5 to 6 hours
2. Wet grind this into thick and coarse batter. Add salt, baking soda to this. Allow it to ferment for5-7 hours.
3.Dry Grind the pepper and jeera coarsely.
4. Add pepper jeera mixture , chopped curry leaves, ginger,and Salt to the batter.
5.Mix them thoroughly.
6. Heat the griddle. Smear a ghee and make a thin dosa and cover and cook it. Run few more spoons of ghee over it. Cook till like papperroast dosa.
7. Serve with chunteny.

Erissery 2

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 19:35:01 PST

Ingredients:

Red Pumpkin   ( cut into pieces) 2 cups
Red Oriental Beans - 1/2 cup
Grated coconut -   1/2 cup
Red chillies - 4 nos
Curry leaves - 2 stem
Mustard seed - 1 tsp
Coconut oil - 3 tbsp
Turmeric powder 1/2 tsp
Salt to taste
To be Ground:
Coconut - 1cup
Red chillies - 2 nos
Jeera - 1/4 tsp

Method:

1. Pressure cook the beans with salt with enough water till 2 to 3 whisle.
2. Cook the pumpkin with turmeric powder. When pumpkin is cooked add the beans in it  and mash the pumpkin.
3. Grind the coconut , jeera, red chillie to fine paste.
4. Add the coconut paste to the pumpkin gravy and simmer the heat.
5. Fry the coconut till red color and add to the gravy
6.  Season with spluttered mustard seeds,dried red chillies,and curry leaves in coconut oil
7. Serve Hot.

Erissery 1

dhanpad1@gmail.com (Sadhana) — Thu, 06 Jan 2011 20:13:41 PST

Ingredients:
Frozen Suran or Yam - 1 pocket
Kerala raw banana - 1/2 lb
Grated Coconut - 1 1/2 cup
Turmeric Powder - 1/2 tsp
Black Pepper - 1 tbsp
Jeer - 1 1/2 tsp
Red chillies - 4 nos
Mustard seeds - 1 tsp
Coconut oil - 2 tbsp
Salt - to taste

Method:

1. Peel the banana skin and cut like small pieces. keep aside
2. Cut the suran . Grind peppercorns and 1/2 tsp jeera coarsely
3. Take a frying pan add suran , water, peppercorns, jeera, Turmeric powder. Boil it.

4. When suran has cooked add the raw banana pieces.Salt and cook it.

5. Grind 1 cup of coconut with jeera , red chillies coarsely

6. When vegetables is cooked add the grinded coconut masala. cook it in low flame

7. Heat the oil add mustard seeds, curry leaves, 1 red chili , 1/2 cup grated coconut

8.Fry them till coconut colour is changed in red.

9. Switch off the stove add the fried coconut to the gravy.

10. Serve with Rice

Paruppu

dhanpad1@gmail.com (Sadhana) — Wed, 05 Jan 2011 14:05:41 PST

Ingredietnts:
Tovar dal - 1 cup
Turmeric powder - 1/4 tsp.
Green chilies - 2 no.
Curry leaves - 1 stem
chopped Coriander leaves - 1 tsp
Mustard seeds - 1/4 tsp.
Salt - to taste

Method:

1. Add the turmeric powder in Dal.

2. Cook the Dal in pressure cooker

3. Fr y the mustard seeds, green chillies, curry leaves
4. Add Coriander leaves, salt to the Dal.
5. Enjoy