Rak's Kitchen

LUNCH MENU 5 | RIDGE GOURD GRAVY & CARROT BEANS STIR FRY

noreply@blogger.com (Raks) — Fri, 17 May 2013 23:44:42 PDT

This weeks lunch is simply a gravy and a vegetable stir fry. I have not seen many people buying this vegetable - Ridge gourd. I have no idea why, but I buy often and make it as a gravy. This gravy is simple to make yet flavorful and unique too! There are few common recipes with ridge gourd like thogayal or kootu, but this gravy is a trademark recipe I learnt from my mom. And when I came here and made it for Vj he totally loved it. And last year when in laws came here and I made this, to my surprise FIL loved it too. He asked me what it is, as he liked it very much. If you have not tried it yet, I would highly recommend to try this for rice and give a break for the usual sambar/ kuzhambu.

So here is the link for Ridge gourd gravy (Peerkangai chutney as we call).

Other vegetables that can be made as gravy in this same way are :

1) Yellow pumpkin - Recipe here.

2) Potato - peel off the skin and follow the same method.

And I think this carrot beans stir fry (poriyal) is very simple to make, I have not posted the recipe, but will post it one day on next week.

Mean while, you can browse the Dry curry recipes if you are interested. But I promise I will post this carrot beans poriyal recipe soon :)

Technorati Tags: South Indian lunch recipes,lunch recipes,simple lunch ideas,ridge gourd recipes,peerkangai recipes,carrot beans poriyal

MILAGU JEERAGA IDIYAPPAM RECIPE | BREAKFAST RECIPES

noreply@blogger.com (Raks) — Thu, 16 May 2013 00:27:36 PDT

This is a variety idiyappam recipe I learnt last year from MIL. Milagu idiyappam is very easy to make and very unique to me from the usual idiyappam with sugar and coconut or lemon/ puli idiyappam and the paruppu idiyappam we make usually. My mom usually gives pepper jeera rice to us in the dinner when we were kids, but never thought to try with idiyappam, MIL made it last time when we were there. So from that time, I started to make this one once in a while. Very easy and packed with flavors of fresh ground pepper.

Milagu Jeeraga Idiyappam recipe

Prep Time: 15 mins | Cook time: 15 mins | Serves: 2

Ingredients

idiyappam flour or rice flour	3/4 cup
Water	As needed
Salt	As needed
oil Few drops	Few drops
Pepper (black, powdered)	2 tblsp
Jeera	2 tsp
Coconut, grated	1/4 cup
Ghee	1 tblsp
Cashew nuts	5
Curry leaves	A sprig

Method

Boil enough water until the bubbles starts from the bottom of the vessel(do not boil rolling as it will make idiyappam dough get cooked and makes pressing hard). Add salt and oil to water and make dough by pouring this hot water to the idiyappam flour.Refer this post for more details.

After you finish making plain idiyappam, with the tips of your fingers, roughly separate the idiyappam . Roughly powder jeera and pepper in mixer or hand mortar and pestle. And then heat ghee in pan and fry broken cashews until golden in colour.

Add coarsely powdered pepper and jeera and curry leaves and give a quick stir and immediately switch off the flame. Add this to prepared idiyappam. You can powder pepper and jeera in mixer or in a hand mortar and pestle.

Mix well, check for salt and add if more is needed. Garnish/ mix grated coconut.

Notes

Use broad vessel for mixing. Don’t try to separate the idiyappam when its hot. Just do it once its manageable for your hands. Once you add the pepper mixture, it will be easy for mixing. So dont worry if idiyappam looks sticking together.
I used desiccated coconut as I dint had fresh that day.
Make sure to not burn the pepper powder or will taste bitter.
Coconut and ghee enhances the pepper flavor more.

Make it along with any other breakfast, especially when you are making for guests, this is best to be the second variety of breakfast!

Technorati Tags: milagu idiyappam recipe,idiyappam recipes,variety idiyappam recipes,idiyappam recipe,breakfast recipes,breakfast,south Indian breakfast recipes,breakfast recipes for guests

ALOO VEG GRILLED SANDWICH RECIPE

noreply@blogger.com (Raks) — Tue, 14 May 2013 03:55:21 PDT

I make this sandwich very often for breakfast. Minus green chuteny and aloo(potato) . But wanted to try this North Indian style grilled sandwich with green chutney and aloo for long time. So tried and found it a lot tasty and quite a change for the regular sandwich. I wanted to post more sandwich recipes here in my blog, so I thought of trying and posting this grilled aloo sandwich. This is perfect for breakfast as it has cheese, potato and other vegetables and our Indian touch to it, the green chutney. This sandwich with a glass of milk/ coffee makes a wholesome breakfast that can keep you filled for long time. Try this for your kid’s lunch box too, they will sure love it with the cheese and potato in it!

Grilled Veg – aloo Sandwich recipe

Prep Time: 5 mins | Cook time: 5 mins | Serves: 2

Ingredients

Bread slices	4
Onion	1
Tomato	1
Cucumber	1
Potato	1
Green chutney	4 tsp
Black pepper powder	1/2 tsp
Cheese slices	2
Ghee	1 tsp

Method

Slice the veggies and gather all the other ingredients, in between the two slices, spread green chutney, place a slice of cheese and arrange the veggies and sprinkle pepper over it.

Lastly sliced potatoes and close the sandwich with other slice of bread and repeat the same for the next pair of slice. Place it in a greased sandwich maker and cook for 2 minutes or as per the sandwich maker’s instructions.

Notes

No specific recipe for this, you can skip any one or two, still tastes great!
I made it in my sandwich maker, dont worry if you dont have one, you can make it in tawa too. You can also use the griller plate if you have it.

Filling Indian style sandwich, perfect for your breakfast or snack is ready to enjoy!

Technorati Tags: aloo sandwich recipe,grilled potato sandwich recipe,sandwich recipes,kids lunch box ideas,kids recipes,breakfast recipes,veg grilled sandwich recipe,vegetarian sandwich recipes,veg sandwich,green chutney

LUNCH MENU 4 - BIRYANI MEAL

noreply@blogger.com (Raks) — Fri, 10 May 2013 22:04:51 PDT

This week its going to be a Biryani meal, I make this every week as my kid is a Biryani lover and I think I have mentioned this in my previous posts too. He started eating biryani at the age of 2 and he never gets bored out of it. So from the day I started making Biryani, I have changed a lot of recipes, its like, when I get a good hold in a particular biryani recipe and my kid loves it, I will keep that fixed for few months until I learn another variation that satisfies my kid. He has some compulsory ingredients, if not, he wont like eating it. The main thing he want is mint leaves! And the main vegetable is Cauliflower. Other than these two, he will not touch the Biryani or not even call it as Biryani. So I make sure I only make when I have both in stock.

Both my mom and MIL makes ‘vegetable rice’ kind of thing, without any much masalas. But mine will be loaded with masalas, fennel, Garlic, ginger and mint leaves. My dad and my MIL will ask ‘is that smell coming out of our cooking or from somewhere else?’ as they are not used to these masalas in their cooking and not comfortable too. So when I make biryani if they are around, I make sure I also cook a rasam and a vegetable side dish so that they can manage with those. But if its going to be for only 3 of us, I just make Biryani alone or may be with a curd rice for Vj.

We make sure to do a ‘fried item’ like any varuvals or atleast vadam/ appalam to munch on along with raita.

So here are the Biryani recipes I have in my blog :
1. Spicy vegetable Biryani recipe( Which you find in the pictures)
2. Layered Biryani recipe
3. Vegetable biryani recipe with coconut milk

And here is the curd rice recipe.

If you want to pair up with any varuvals, I think Gobi 65 or crispy cauliflower fry will be best for this meal.

You can also see my recently made Maavadu pickle in the picture.

Technorati Tags: Biryani recipes,Biryani meal,Biryani with onion raita,biryani with curd rice,biryani meal idea,simple lunch ideas,lunch ideas,Indian lunch ideas,Indian lunch menu

WATERMELON JUICE RECIPE | SUMMER DRINKS

noreply@blogger.com (Raks) — Mon, 13 May 2013 23:31:38 PDT

Watermelon is one fruit I have never tasted before marriage. I have no idea why my mom and MIL never buys this fruit. Still now, they never buy watermelon. I love to eat watermelon/ dharpoosani as such, so do Vj. Love to have it as juice too. Its perfect fruit for summer to beat the heat. I already have a simple Yellow watermelon juice in my archives. Once my friend Sangeeta suggested to try watermelon juice with rose syrup as she had it somewhere in the restaurant that way. I have tried it few times and loved it as I love rose flavor You can give a twist to the regular watermelon juice this way, I am sure it will be a hit! And when I was pinteresting, I saw this idea of eating watermelon this way over a popsicle stick. It will sure excite out kids and make them eat their serving of fruit. You can eat this way too!

Watermelon juice Recipe

Prep Time: 10 mins | Cook time: 0 mins | Serves: 3

Ingredients

Watermelon,chopped	4 cups
Sugar	As needed
Rose syrup	1 & 1/2 tblsp

Method

Separate the pulp of the watermelon from its rind and chop it roughly. Place it in a blender and blend smoothly.

Use a metal strainer to remove any seeds. Mix 1 & 1/2 to 2 tblsp of rose syrup or as needed with the watermelon juice and mix well.

Notes

Adjust sugar and rose syrup quantities according to your taste preferences. Do not add more rose syrup otherwise it will be over powering the juice.

Serve cold with ice cubes and enjoy immediately!

Technorati Tags: watermelon juice recipe,watermelon juice,watermelon recipes,watermelon,summer drinks recipes,summer drink recipes,summer dinks,indian summer drinks

BRINJAL MASALA KUZHAMBU RECIPE

noreply@blogger.com (Raks) — Wed, 08 May 2013 20:52:32 PDT

Our usual cooking in family never uses certain masalas like fennel, cinnamon etc. So all those masala when I taste at restaurant, I always love it. So do Aj. But still I don’t use all those in my day to day cooking, very rarely I use. When I saw this kuzhambu in the cookbook mom gave, I wanted to try it as I got so bored of my regular cooking. I tried it yesterday and loved it a lot. It was just like the restaurant style kuzhambu. Aj also liked it very much and asked for more. I was really surprised as he usually doesn't like tangy kuzhambus! So if you want to taste tangy, flavorful kuzhambu, try this one for your family and give a break to your regular menu.

Brinjal Masala Kuzhambu Recipe

Prep Time: 10 mins | Cook time: 25 mins | Serves: 3

Ingredients

Brinjal	6
Onion	1
Tamarind	Gooseberry Sized
Turmeric	1/4 tsp
Sambar powder	1 & 1/2 tsp
Curry leaves	1 sprig
Salt	As needed
To Roast & Grind
Channa dal	1 tsp
Coriander seeds	1 tsp
Fennel	1/2 tsp
Cinnamon	A small piece
Coconut	1/2 cup
To Temper
Oil	3 tblsp
Cinnamon	A small piece
Cardamom	2
Cloves	2

Method

Soak tamarind in hot water and extract the juice. Wash and cut brinjal in to 4 or 6 lengthwise, keep immersed in water until use. In a kadai/pan add few drops of oil and roast channa dal, fennel and coriander seeds just for a minute. Add the coconut and give a stir.

Cool down and grind with a very small piece of cinnamon and water to a smooth paste.

In a kadai, heat oil and temper with the items given under ‘To temper’ table and add onion and fry until it turns brown here and there.

Add the tamarind extract(total water 3 cups), salt, turmeric, sambar powder and the brinjal and boil until brinjal gets cooked. Add the ground paste and mix well. Adjust water consistency.

Boil until oil seperates (4 minutes approx.) and thick consistency of kuzhambu reaches.

Notes

Do not add fennel more than mentioned as it will be over powering the flavor.
Add the coconut paste after brinjal gets cooked. Brinjal gets cooked soon. If you want to add everything together, add more water to ensure brinjal gets cooked.
The original recipe has no onion, but I added it.

Enjoy hot with any of you favourite vegetable curry as accompaniment with rice. Top with ghee or sesame oil.

Technorati Tags: masala kuzhambu recipe,brinjal masala kuzhambu recipe,lunch ideas,gravies,south indian lunch recipes

LUNCH MENU 3 - SOUTH INDIAN LUNCH IDEAS

noreply@blogger.com (Raks) — Sun, 05 May 2013 08:39:16 PDT

This week’s Lunch Menu is also a Simple South Indian menu, with Keerai sambar and Potato curry. Keerai Sambar is thick and bit on milder side. So Potato curry will be a perfect combination for it. Spicy and wholesome! More over, this is my kid Aj’s favorite. He likes keerai/ Indian spinach a lot. So always make it once a week.

You can use any keerai like mulai keerai/ arai keera/ siru keerai or evendrumstick leaves (murunga keerai) or agathi keerai or even Vendhya keerai/ methi leaves to prepare same as this keerai sambar. Only the cooking time varies.

Here is the potato curry recipe link.

You might also like this another recipe of potato curry with freshly ground spices.

Have a great weekend!!

Technorati Tags: South Indian lunch ideas,south Indian lunch recipes,South Indian lunch menu,keerai sambar recipe,potato curry recipe

KARA PORI / SPICY MURMURA RECIPE | EASY SNACK RECIPES

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:18:05 PDT

This is a snack I have had so many times when I was a kid. Mom makes it very often and its so easy and tasty, flavourful. I will just sit next to the stove and watch my mom making this. Actually this "Spiced puffed rice/ Kara pori/ Spicy murmura" is very popular in Salem. There are shops selling these plain pori, kara pori, pataani and kadalai and so many similar stuffs. Dad is a big fan of all those kadalais. I feel these are lot better than the store bought packed chips and other junks. In fact, in Salem, a man will carry this in the back of bicycles in big sacs and sell it as “kadla pori, kara pori” . Mom always mocks inside the house in a low voice “ nolla pori norukku pori”. Now please don’t ask me what is the meaning of it . That mom! She is always witty .

Kara pori Recipe

Prep time : 5 mins | Cook time : 10 mins | Makes : 3 cups

Ingredients

Puffed rice/ Pori/Murmura	3 cups
Sambar powder	1 & 1/2 tsp
Turmeric powder	1/8 tsp
Salt	as needed
Garlic	3
Curry leaves	1 sprig

To temper

Ghee	1 tblsp
Peanuts (roasted)	3 tblsp
Fried gram dal	2 tblsp

Method

Crush garlic roughly and set aside. Gather all other ingredients and keep ready. Heat a broad kadai/pan and add ghee. First add peanuts and fried gram dal and give a stir in medium flame for 30 seconds.
Next add garlic and fry until its golden brown and then add sambar powder, turmeric, salt and curry leaves. Switch off flame immediately or put it to low.
Add the puffed rice and mix well so that all the puffed rice gets evenly coloured (spice powders gets mixed evenly). Mix for a minute or two.

Notes

Ghee adds a great flavour to this, also garlic and sambar powder.
If you do not have sambar powder, you can use 3/4 tsp red chilli powder too.
Garlic should get fried well to lend a nice flavour. so fry well.
Adjust spice levels as per your taste.

After cools down completely, store in a airtight container and enjoy as tea time/ coffee time snack or while watching tv/ movie .

Tags: Kara pori recipe,spicy puffed rice recipe,spiced puffed rice,spicy murmura recipe,spicy murmura,pori,kadalai pori,pori kadalai

VEG CHILLI MILLI RECIPE

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:42:12 PDT

Veg chilli milli is our usual order when we visit Kailash Parbat. Vj loves this very much. Since he likes the dish very much I thought of attempting my version at home after tasting this twice there. Though I could not match the taste what we had at the restaurant, this sure is a finger licking side for Roti / Naan. Why not?, its a cashew based gravy so its slightly sweetish and delicious inspite of its name having ‘chilli’. And also I like the vegetables in it which we usually do not include in our roti side dish recipes. This has become Aj’s favourite too these days.

Veg chilli milli Recipe

Prep Time: 15 mins | Cook time: 25 mins | Serves: 3

Ingredients

Cabbage, cut to thin stripes	3/4 cup
Carrot, small	1
Capsicum, small	1
Paneer, crumbled	3-4 tblsp
Onion	1
Tomato puree/ tomatoes(2)	1/4 cup
Garam masala powder	1/2 tsp
Dhaniya powder optional	1 tsp
Red chilli powder	3/4 tsp
Green chillies	2-3
Poblano (big green chilli)	1
Cashews	12-14
Cream (nestle)	2-3 tblsp
Kasoori methi	A pinch
Coriander leaves, chopped	2 tblsp

To temper

Oil/ butter	2 tblsp
Jeera	1

Method

Cut onion, cabbage, carrot and cabbage to fine strips, this makes the vegetables cook very fast. Slit the green chillies. Heat kadai with oil and temper with jeera. Add onion and both chillies and fry until transparent.

Grind cashew nuts with little water, to a very smooth paste. set aside.

Add tomato puree. If you dont have puree,make you own by grinding the tomatoes. Fry until raw smell goes away. Add the ground cashew paste. Mix well.

Make sure you add oil (1 or 2 tsp) at this stage to get the cashew paste fried easily and to make it non sticky. Add chilli powder, dhaniya powder, garam masala powder and kasooti methi at this stage and mix well. Oil should separate from the paste and cook until that in medium or low flame.

Add all the vegetables, salt and mix well. the vegetables will get cooked and volume reduces soon. Cook until the vegetables are done. Lastly add crumbled paneer.

Mix well and then add cream and mix well. Add more water/ milk to bring it to a consistency you prefer. Cook for 2 minutes in medium flame.

Notes

If carrot is big, add only half of it. You can use all the three colours of capsicum to make it more appealing.
This is a cashew based gravy, so taste may differ if the recipe is altered.
The gravy and the vegetables should be in equal ratio.
Colour of the dish depends on the tomatoes and red chilli powders colour. Since i used store bought tomato puree, the colour may be darker.
Paneer crumbles can be added more according to your wish.
I beat the cream with little milk before adding to the gravy to get it smooth.
You can use colourful capsicums for unique taste as each colour of capsicum has its own taste.

Garnish with lots of coriander leaves and serve hot with roti.

Technorati Tags: Veg chilli milli,veg chilli milli recipe,side dish for roti,side dish for chapati,dinner ideas,sides

LUNCH MENU - 2 (SOUTH INDIAN LUNCH IDEAS)

noreply@blogger.com (Raks) — Fri, 26 Apr 2013 22:24:49 PDT

This was supposed to be my first post in the Lunch menu series. Then I had not posted this poricha kuzhambu recipe before, so thought of posting that first and then this meal.You will also find buttermilk and Maa vadu pickle in the picture.

So this meal has :

Other vegetables which can be used for making the curry instead of vazhakkai / plantain are :

Yellow pumpkin – Yellow pumpkin curry recipe
Brinjal – Brinjal curry recipe
Potato

EASY PORICHA KUZHAMBU RECIPE (NO VEGETABLE NO GRIND VERSION)

noreply@blogger.com (Raks) — Thu, 09 May 2013 20:40:27 PDT

I have mentioned about this easy poricha kuzhambu in my murungakkai poricha kuzhambu recipe. This is also called ‘Rathri poricha kuzhambu’ as its made in the night time for dinner. My grandfather (mom’s/ FIL’s dad) is a great fan of this. Even at my in-law’s place, every one likes this. Its simple and easy to make and easily digestible as it has only moong dal. My grandfather used to come back home hungry and ask my grand mom to make this as quick fix for the dinner, as its his favorite Aj also likes this one to my surprise. No wonder his grand sons and great grand son too likes the same as their grand father. This is more like the south Indian version of North Indian dal.

Easy Poricha kuzhambu Recipe

Prep Time: 10 mins | Cook time: 15 mins | Serves: 4

Ingredients

Moong dal/ paasi paruppu	1/2 cup
Onion	1
Tomato	1
Green chilli	2
Arisi mandi*	1 & 1/2 cup
Sambar powder	1 tsp
Turmeric	1/4 tsp
Asafoetida	A pinch
Salt	as needed

To temper

Oil/ ghee	1 & 1/2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Jeera/ cumin	1 tsp
Curry leaves	A sprig
Asafoetida	2 pinches

Method

Pressure cook moong dal with a cup of water to 3 whistles. *Wash rice once and drain the water and add one and half cup water again to rice and wash the rice well and collect the water for using in this recipe.Chop onion and tomato finely, slit green chilli and set aside. In a kadai, heat oil and temper with the items given under to temper table. Add green chillies, onion and fry till transparent.

Add tomatoes and fry for a minute. Add the arisi mandi, turmeric, salt and sambar powder and bring to boil.

Add pressure cooked mashed dal and boil until u get a thick homogeneous texture 4 – 5 minutes). Stir in between to avoid burnt bottom and adjust the water quantity if there is no water at all in the cooked dal.

Notes

Usually we collect the arisi mandi from the rice we are going to cook for that day and use it.
This recipe is supposed to be without any vegetables and any other complicated grinding process.
If not using arisi mandi you can use plain water too.

Serve with rice, topped with ghee, its perfect comfort food, easy to make when you have no vegetables in stock and you are in a hurry to cook.

Technorati Tags: poricha kuzhambu recipe,easy poricha kuzhambu,no vegetables poricha kuzhambu recipe,easy lunch ideas.,easy dinner ideas,easy south indian lunch menu

RAJ KACHORI RECIPE | CHAAT RECIPES

noreply@blogger.com (Raks) — Thu, 09 May 2013 21:06:38 PDT

Raj kachori is one of my favourite chaat and order where ever I find it in the menu in restaurants. I have had this 2-3 times and love it a lot. But now its more than 2 yrs since I had it. Somehow I remembered last weekend and thought of trying on my own at home. So finally I made yesterday and had it heartily. And I am disclaiming this recipe may not be the authentic one, but I can assure it turns out to be finger licking good.. Vj too loved it when I made it for him. Its sure full of calories with all those deep fried stuffs and curd, still, once in a while its sure a treat for you. You can make your guest wonder too by making this for them. You can make the sev, both chutneys a day ahead, even if you want to make (if you have large air tight containers) you can make the puris too ahead and make your job easier the day when you are preparing. All the chaat recipes have few ingredients to make, but once you make and keep it, you can enjoy these easily. Please refer to the chutney recipes and sev and papdi recipes by following the links in the ingredients table.

Raj Kachori Recipe

Prep Time: 20 mins | Cook time:20 mins | Serves: 4

Ingredients

For the puri

Maida/ All purpose flour	1 cup
ceroti / fine semolina*	1/4 cup
Corn flour	1 tsp
Oil	2 tblsp
Salt	As needed
Oil	for deep frying

* Optional

Other ingredients for making raj kachori

Potato	1 or 2
Kabuli channa(brown chickpeas)	1/2 cup
Whole green moong	1/2 cup
Curd	1 cup
Sugar	1 tsp
Papdi*	5-6
Green chuntey	As needed
Sweet chutney	As needed
Sev	As needed
Coriander leaves, chopped	As needed
Chaat masala*	As needed
Red chilli powder	As needed

Method

Soak both channa and green moong over night and pressure cook separately for 3 whistles. You can cook potato along with this too.In a mixing bowl, mix the flour with semolina, corn flour, salt, oil well and make a tight dough by sprinkling water little by little. Let it set for minimum 1 hr so that it will be easy to roll.

After an hour knead well to a smooth dough and divide into equal size balls say 6- depending on how big you want the kachori.

Roll into a round circles. Heat oil in a kadai and let it be hot. Drop the puri one by one , it should puff up as shown in the picture. So make sure the oil is hot enough.

After it puffs up, lower the flame to maximum low and cook both side to get a golden brown crispy puri. Make all the ingredients ready including the chutneys.

At the time of serving, you can break the puri in the middle and fill it with mashed potaotes, channa, moong and a crushed papdi. Add both the chutneys.

Beat curd smoothly with little salt and sugar. Top the kachori with generous curd, both chutneys again and sprinkle sev over and garnish with more channa and moong and coriander leaves. You can also sprinkle the chaat masala and red chilli powders as needed.

Notes

The puri should be crisp for this and make sure you fry in low flame to make it crisp.
I like mine on sweeter side, so add lots of sweet chutney and add sugar in curd. So adjust the ingredients according to suit your taste.
You can use ready made store bought sev and chutneys available in the stores for easy job or pre plan and make the before day and keep.
You can also top pomegranate in this. Amchur powder can be sprinkled.

Blissfully delicious RAJ Kachori, serve immediately as you prepare. Enjoy the royal treat! Its full of deliciousness .

Technorati Tags: Raj kachori recipe,raj kachori,raj kachori chaat recipe,chaat recipes,curd,sev,sweet chutney,green chutney,kabuli channa,how to make raj kachori at home,homemade raj kachori

PALAK PAKORA RECIPE / PALAK PAKODA RECIPE

noreply@blogger.com (Raks) — Mon, 22 Apr 2013 22:03:05 PDT

Palak pakora or palak pakoda is an easy evening snack, perfect for tea time. I think there is another version of palak pakora of mixing the spinach leaves with the batter, but I have had this way in a restaurant once and even my MIL makes this when she makes south Indian version with vegetables.(bajji). If you have ready made bajji mix, then this can be made more easily in a jiffy . Hang on with this simple snack as of now, I promise to bring you intersting recipe coming up next .

Palak Pakora Recipe

Prep time : 20 mins

Makes : 8-10 pakoras

Ingredients

Palak/ Indian spinach	10 leaves
Bean/ chick pea flour /Kadala maavu	1/2 cup
Rice flour	1/4 cup
Ajwain/ omam or jeera	1/2 tsp
Black pepper powder	3/4 tsp
Cooking soda/ Sodium bi carb	2 – 3 pinches
Asafoetida	2 pinches
Ghee	1 tsp
Oil	as need for deep frying

Method

Separate the leaves from the stalk leaving little bit as shown in the picture. Wash and set aside. Place all the ingredients other than oil & palak , in a mixing bowl.
Add water little by little and mix to a thick batter. It should be thick but loose enough to coat the leaves.
Heat kadai/frying pan with enough oil. When its hot enough (if you drop a drop of batter in oil, it should rise immediately). Dip the leaves one by one and carefully drop in oil. You can fry 2-3 at a time depending on how much oil you use for the frying. Fry both sides until it puffs up and turns crisp and golden.

Notes

You can replace black pepper powder with red chilli powder too. But I love the flavour it lends to the pakoras.
You can use any spinach that are big enough for this pakoras.
Too much water or too much cooking soda will make the pakoras oily.

Drain over paper towels to remove excess oil and serve hot with green chutney as side along with hot tea! Consume hot.

Technorati Tags: palak pakora recipe,palak pakoda recipe,palak pakora,palak pakoda,evening snacks,tea time snacks,deep fried

LUNCH MENU - 1 (SOUTH INDIAN LUNCH IDEAS)

noreply@blogger.com (Raks) — Fri, 19 Apr 2013 22:09:18 PDT

        I am planning to post some Lunch menu ideas weekly, so that it will be easy and helpful for many to pre-plan their lunch in weekends/ weekdays. I also want to let know, this may not have any fancy combinations or elaborate lunch, instead, simple, yet will try my best to match the best combinations. If any of the recipes in the menu is not in my blog and if you want that specific recipe, you can leave a message requesting that recipe and I will try posting the recipe soon.
       To start with, here is the classic combo more kuzhambu and paruppu usili. We always try the best to include some dal everyday in our meals and since the kuzhambu is yogurt based, the paruppusili has lentils and complete the meal.

      So here is the More kuzhambu recipe. I have made it with ladies finger/ Okra/ vendakkai. To add ladies finger in mor kuzhambu, we usually fry it in 2 tblsp sesame oil until black spot appears and the stickiness also goes away. Then boil it until done with salt. Then add it to the mor kuzhambu.

Vegetables that can be added to More kuzhambu :

Other veggies that can be added in mor kuzhambu are – chow chow/ chayote, white pumpkin, brinjal, arbi/ seppankizhangu and even we make small bondas and add to the mor kuzhambu. Even paruppu urundais can be added to this kuzhambu. All the veggies should be cooked before with little water and salt before adding to the kuzhambu. Share the vegetable you add instead of the above.
Cluster beans paruppu usili, this time I made it by finely chopping, instead the way I have posted earlier.

Vegetables that can be perfect for paruppu usili :

Beans, long beans, cabbage/carrot, broad beans,capsicum, spring onion/onion and vazhaipoo (banana flower).

Technorati Tags: South Indian Lunch Menu,South Indian lunch ideas,south Indian lunch recipes,More kuzhambu and paruppu usili as side dish,more kuzhambu side dish

NEER MORE (RECIPE FOR SPICED BUTTERMILK)

noreply@blogger.com (Raks) — Thu, 18 Apr 2013 00:11:34 PDT

Neer more/ neer mor (spiced buttermilk) is a perfect body cooling drink for summer. Neer mor and panagam both are offered on Tamizh new year and on Rama navami too. Since both the festivals falls over the summer month (Chithirai), we make this and offer to God and distribute to others too. No fancy items needed or no complicated too, still I am posting the recipe for buttermilk (spiced) because, tomorrow is Rama Navami. In MIL side, we dont celebrate Rama navami, but mom always does. So here is the way I do neer more (south Indian way of making spiced buttermilk).

Neer more (spiced buttermilk) Recipe

Prep time : 10 mins

Serves : 4 - 5

Ingredients

Thick curd/ plain yogurt	1 cup
Water	4-5 cups
Green chilli	2
Chopped ginger	1 tblsp
Chopped coriander	1 tblsp
Chopped curry leaves	1 sprig
Salt	As needed
Asafoetida	1 pinch
Lemon(optional)	1/2

To temper

Oil	1 tsp
Mustard	1 tsp
Asafoetida	1 pinch
Curry leaves	1 sprig

Method

Chop ginger, green chilly, coriander and curry leaves very finely. In a deep large bowl, place the thick curd.
Beat the curd smoothly and add all the other items including salt. Add water and mix well. If needed, squeeze in the lemon.
Temper the items given under ‘To temper’ table and mix it to the buttermilk. Keep refrigerated to have it chill, when ever needed.

Notes

If the buttermilk is not that sour and you need to make a lot, then you can squeeze lemon. Or even if you like the flavour, you can.
Add a pinch of asafoetida raw and rest while tempering, both together gives a great flavour.
Instead of chopping finely, you can also try grinding the chilly, ginger and few curry leaves to add it in the buttermilk.
At the time of serving, I strain and drink, still the flavour will be there.
You can use hand blender with whisk too.
Make sure you beat/ whisk the buttermilk well coz, the frothy top adds a lot of flavor :)

Serve chilled and keep yourself cool this summer by drinking lots of buttermilk. Spiced buttermilk!

Technorati Tags: Neer more recipe,neer mor recipe,spiced buttermilk recipe,recipe for buttermilk,summer drinks,summer body cooling,body cooling drinks summer,rama navami recipe,ram navami

VADU MANGO PICKLE / MAAVADU PICKLE RECIPE

noreply@blogger.com (Raks) — Tue, 16 Apr 2013 00:28:18 PDT

Maavadu / vadu manga/ vadu mago is nothing but baby mangoes. A specific variety of this tender mango is made pickle, the ever popular “vadu mango pickle”. Mom makes more like the neer nellikai, which is also my most favourite. I like the water more than the nellikai/mango. It tastes great with more sadam/ thayir sadam. I can live with it! But this way of authentic maa vadu pickle I learnt from my MIL. She has this recipe in her handwritten cookbook, which she shared me over the phone and I tried it successfully for the first ever time in my life. And every day when I open the jar of this pickle the whole space is full of the pleasant mango flavour along with the spices! Wow! Too much!.
I clicked these pictures just after one day I prepared, coz the baby magoes where photogenic and actually I was too much enthusiastic to click it, cant wait until it gets soaked. How ever the picture below the ingredients table has been shot only after one week, just to show the looks of the shrunken, well soaked maavadu. Anybody remembering any tamil song now as you read this post?

Vadu Mango pickle Recipe

Prep time : 1 week

Makes : 3 cups

Ingredients

Vadu manga*/ maavadu/baby mangoes	2 cups heaped
Salt (rock salt preferred)	As needed
Castor oil or sesame oil	2 tbslp

*The baby mangoes should be round variety

To Roast and grind

Red chillies (Long variety)	20
Vendhayam (fenugreek seeds/ methi seeds)	1/2 tsp
Mustard	3/4 tsp
A small piece of turmeric Or turmeric powder	1/4 tsp
Asafoetida	1/4 tsp

Method

Choose fresh, roughly same size of baby mangoes/ vadu manga. Wash properly and remove the stalks if any. Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. In a porcelain bowl or glass bottle, big enough to hold the manoges, transfer the mangoes and pour oil and mix well so that the oil coats all the mangoes completely.
Meanwhile, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. (I used the solid ones). No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame. Cool down and powder everything along with salt.
Then add 1/4 cup boiled & COOLED water and grind it to a paste. Add it to the greased baby mangoes.
Mix well with a spoon or if the jar has lid, shake it well so that the spicy sauce coats every mango.Toss 3-4 times a day so that it gets soaked evenly. For first few days, the salt makes the mango ooze out water and the mangoes will shrink little by little and the water quantity also increases. The below picture shows 2 days old soaked mangoes. But it takes atleast 1 week to get completely shrunken.

Notes

As always told for pickles, always use clean spoons while handling the pickle.
Make sure no water is there in the mangoes for long shelf life. This pickle can stay good for months even when kept outside.
Use only peengan or glass bottles as others may not withstand the salt content in the pickle.
Using kal uppu / rock salt is recommended.
Do not forget to toss the mangoes everyday atleast 2-3 times for a week.
By end of a week, the mangoes will get smaller and the spicy water will cover the mangoes – the way it is supposed to be.

Serve with sambar/ rasam sadam ( I don’t do this, but have heard it will be good) or classically with the thayir sadam. Spicy and flavourful, simply a treat every single time you eat/lick it!

Technorati Tags: vadu mango pickle,vadu mango pickle recipe,vadu manga pickle,vadu manga urugai,pickle recipes,mango pickle recipe,baby mangoes recipes,maavadu recipes,maavadu,recipe,vadu manga,summer recipes

THENGAI PAYASAM RECIPE | TAMIL NEW YEAR RECIPES

noreply@blogger.com (Raks) — Fri, 12 Apr 2013 05:18:03 PDT

Thengai payasam is one of a staple recipe at my periyamma’s place. Mom and MIL makes it as well. I think its not that common recipe people usually make. I too have tried this for first time now. With Tamil New Year coming up, I thought of posting this recipe as it would help some of you to make it on the Tamil new year day. I liked this payasam for its unique taste and flavour and simple ingredients. In my child hood I never had it much as this payasam is too sweet with jaggery, as I was not a big fan of jaggery then. But its perfect if its taken along a full course meal towards the end. Do check out other payasam recipes, you can make one for the festival. And Happy Ugadi to all who ever celebrating :)

Thengai payasam Recipe

Prep time : 30 mins

Serves : 4

Ingredients

Coconut, scrapped	3/4 cup
Raw rice	1-2 tblsp
Jaggery	3/4 to 1 cup (adjust)
Cardamom	1
Cashew nuts	8-10
Milk, boiled & cooled (optional)	1/4 cup
Ghee	1 tblsp

Method

Soak rice in water for an hour before preparing the payasam. Grind it with coconut and 1/4 cup water, to a paste.
Mix the ground paste with 2 cups water and bring to boil. Cook in medium flame for 10 – 12 minutes. Do not forget to stir in between to avoid burnt bottom.
Meanwhile, heat approx. 1/2 cup water and dissolve jaggery in it. Filter in a metal strainer to remove any impurities.
Now, the coconut and rice would have got cooked (should be a thick porridge like consistency). Add the jaggery syrup and powdered elachi to it. Mix well.
Bring to boil and switch off the flame. Heat ghee in a pan and roast the cashews, broken, to golden brown and transfer to the payasam and mix well. Add milk lastly after 5 minutes of time.

Notes

Adding milk is optional, but it adds richness. I have added boiled and cooled milk and add it lastly to avoid curdling of milk.
The more you add rice, thicker the payasam will be. So add accordingly.
I added only 3/4th of jaggery.
I dint add elachi as Vj doesn't like.
While straining jaggery, pour slowly saving the last few drops as it has lots of fine impurities which may pass through a metal strainer too.
You can add nuts of your choice and raisins too.

Delicious, super flavourful payasam is what you have now! Enjoy hot!

Technorati Tags: thengai payasam recipe,thega payasam,coconut payasam recipe,how to make thengai payasam,payasam recipes,festival payasam recipes,payasam with jaggery,thengai arisi payasam recipe

PANEER PARATHA RECIPE | EASY DINNER IDEAS

noreply@blogger.com (Raks) — Tue, 09 Apr 2013 03:13:00 PDT

Its a long time since I thought of trying paneer paratha recipe, some how I kept postponing it as I was bit afraid how it will be easy to roll. So today, I atlast tried it and it came out really good. I was thinking, why I was afraid to try this easy paratha so far! It is very easy, especially when you have frozen paneer with you. I just made it like aloo paratha except that I added garam masala in this one. If you are a beginner, you can refer this video to see how to roll a stuffed paratha (aloo). Kids will love this as it has the star ingredient as paneer. You can make it in a jiffy when they are back from school or for dinner too.

Paneer Paratha Recipe

Prep time : 30 minutes

Makes : 6 Parathas

Ingredients

Paneer	2 cups
Green chilli	3
Coriander leaves chopped	2 tblsp
Ajwain	1/2 tsp
Garam masala powder	1/2 tsp
Salt	As needed

For the dough

Atta/ wheat flour	1 cup
Oil (optional)	1 tsp
Water & salt	As needed

Method

Mix flour, salt, oil(if needed) and water to make a soft pliable dough (not sticky). Let it set as you prepare the stuffing.
Defrost paneer (or keep immersed in hot water until soft), make sure there is no water, drain completely. Crumble it with hand or like me in mixer. In a mixing bowl, mix crumbled paneer with garam masala, salt, ajwain, green chilli, coriander leaves.
Make 6 equal balls. Knead the dough to make it smooth. Make equal sized balls out of the dough too.
Roll the dough into medium circle and keep the paneer stuffing and pinch all the edges towards the centre.
Flatten the dough with hands, and roll out to thick parathas.
Heat tawa and drizzle some oil. Cook the parathas on both sides over medium flame. Press gently to ensure even cooking while its getting cooked.

Notes

Make sure that there is no water in paneer when you use frozen paneer. I keep out the paneer 1 hour before I am going to prepare. You can follow any method to defrost paneer, only that there should not be any water. Otherwise, rolling might be difficult.
You can use red chilli powder in place of green chillies.
Make sure the dough is soft and pliable. And also both the dough and the stuffing should be in right consistency. If any one is too tight or watery, the parathas may not come out in shape.

Serve hot with dahi (plain yoghurt/ curd) and pickle as I did. I love to have it as such too as its so yummy!

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POMEGRANATE JUICE | MATHULAM PAZHAM JUICE

noreply@blogger.com (Raks) — Sat, 06 Apr 2013 07:12:55 PDT

We all like pomegranate, mostly we eat as such, but sometime love to have it as juice as well. Mathulam pazham has many medicinal values, we had a plant in our garden when we were kids. Me and my brother though hate to eat fruits. Especially my brother hates this juice when mom and dad gives it when he is back from the hostel for vacation. He runs miles away. Still we make fun over this. Once I had pomagranate in an ashram, they served as prasadam with pepper and salt. it was really good. From then I used to have it with salt/pepper and sometimes I have tried with chaat masala too.
I clicked the steps once and the final pictures later. So there may be slight variation.

Pomegranate juice

Prep time : 15

Serves : 2

Ingredients

Pomegranate/ Mathulam pazham	1
Sugar/ honey	1 tblsp

Method

So this is the way I cut the pomegranate. Slice the head and bottom of the fruit as shown with a small knife (paring kinfe), cut the skin alone carefully, by running the knife, over the fruit. Do not do it deep. Now you can open and break the fruit into four.
Remove the fruit and place in the blender. Do not grind too long, just use the juice/inche/pulse option.
Strain through the metal strainer and squeeze it with little water towards the end if needed.

Notes

Make sure to grind for shot time, otherwise you may grind the seeds too.

Mix with honey or sugar if desired and serve immediately. You can top the juice over ice cubes if you want it cold.

Technorati Tags: pomegranate juice,mathulam pazham juice,mathulam palam,how to make pomegranate juice

AVAL UPMA RECIPE | EASY BREAKFAST RECIPES

noreply@blogger.com (Raks) — Wed, 03 Apr 2013 21:48:50 PDT

      Aval upma is one easy and healthy breakfast recipe. I like the recipe’s simplicity and amazing flavours too, inspite of its simplicity. This is my mom’s version of aval upma and it has no potato in it like the ones north Indians makes. I have heard that about my friends, yet to try that way. But love this version too very much. I love all the things that are made with aval/ poha/ flattened rice. Mainly because of its simplicity. Be it Lemon poha or puli aval, its more easier as there is no cutting process needed for it. MIL and mom makes even a soaked sweet version of aval with jaggery which can be eaten as snack in the evenings.
     As always I have a small flashback story for this recipe too. There is a small pullayar koil( Ganesh temple) near our house. Its very small temple. We often go there. There, they serve this as prasadam, but its a no onion version. It will be so white, with ginger flavour along with green chilly, curry leaves and mainly coconut oil flavour. It will be simply D-I-V-I-N-E ! Since its a small temple, the kurukal’s wife only makes the prasadam and since in small quantity, it will be so homely and amazing as well. I have tasted only once or may be twice, but still I could remember those flavours and taste! That much great it was . But what I make is with onion version. You can make it No onion too. So here is the simple recipe I learnt from my mom.

Aval upma Recipe

Prep & cooking time : 20 mins

Serves : 2

Ingredients

Aval / flattened rice (thick variety)	1 cup
Onion	1
Green chilli	4
Ginger, very finely chopped	1 tblsp
Coconut, grated	3 tblsp
Coconut oil	1 tsp
Curry leaves	1 sprig
water and salt	as needed

To temper

Coconut oil (edible)	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Channa dal	2 tsp

Method

Wash and drain the water completely from aval and soak it in hot water along with salt. The water should be just enough to immerse the aval/ poha. Keep covered and let it be aside until you cook. It should be atleast 15 mins time so that the aval/ poha absorbs all the water.
Heat kadai with oil and temper with the items given under ‘To temper’ table in order. Add curry leaves followed by chopped ginger and slit green chillies. Give a quick stir and add finely chopped onion and fry until transparent. Add the soaked aval and stir well.
After levelling with the ladle, cook covered for 3 - 4 minutes in medium flame.
Once done, add the coconut gratings and drizzle some coconut oil over and mix well.

Notes

For no onion version, skip onion and add a pinch of asafoetida while tempering.
This upma can have a lot of variations, you can add chopped tomatoes along with onions. Add vegetables, turmeric and squeeze some lemon.

Serve hot or not, it tastes and smells wonderful. Enjoy as breakfast/ dinner or snack.

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MANGO SAMBAR RECIPE | MANGO RECIPES

noreply@blogger.com (Raks) — Mon, 01 Apr 2013 01:59:21 PDT

      Mango sambar is one of the flavorful sambar just like drumstick sambar. I am not a big fan though. But mom and MIL makes this very often in mango season. MIL makes it with fresh mangoes from her sisters house. They have their own mango trees in their backyards. So they pass it whenever possible. Otherwise, our home in Chennai, has a lot of mango trees in near by houses. So we can easily buy from them. My co sister is crazy about mangoes. She eats it raw with salt, atleast once a day when its mango season. At my In-laws place everybody loves mango! Mango pachadi is another family favorite recipe, that they can live with!
     Me, just like coffee, I love the flavour and cooking it, otherwise not big fan of mango recipes. Except Mango thokku . I got mango last week and kept postponing making as Aj doesn’t like mango sambar. So I made different one for him today and made this for Vj and thought of posting. Since I am not a big fan of mango, I never knew its specialty until for past two years see my MIL making mango sambar and the whole house is filled with the aroma of mango sambar!

Mango sambar Recipe

Prep time : 30 min

Serves : 4

Ingredients

Mango	1/2
Toor dal/ Thuvaram paruppu	1/3 cup
Sambar powder (recipe tips page)	1 & 1/2 tsp
Turmeric	1/4 tsp
Red chilli	1
Tamarind	a small marble sized
Onion	1, cubed
Tomato	1/2, chopped
Curry leaves	few
Salt	As needed

To temper

Oil/ ghee	1 tsp
Mustard	1 tsp
Fenugreek seeds	1/2 tsp
Red chilli	1
Jeera	1 tsp
Curry leaves	1 sprig
Asafoetida powder	1/4 tsp

Method

Pressure cook dal for 4 whistles with 1 cup of water, red chilli, a pinch of asafoetida and few drops of sesame oil. Mash it once done and keep aside. Soak tamarind in hot water and extract the juice and keep aside.
Mean while, wash and cut the mango to two as shown in the picture. You need mighty strong big knife for this and some strength. Aruvamanai does the job easily. I used my big sharp mighty knife. First cut the flesh part and concentrate on the seed part which is tough. Cut the half into three.
Again cut each into two as shown in the picture. Keep it immersed in water until use. Heat kadai and temper with the items given under ‘to temper’ table in order.
Add chopped onion and fry till transparent. Add some oil if its too dry to fry. Add chopped tomatoes and fry till soft.
Add the tamarind extract (roughly make the water altogether 2 cups, considering that there is no water in dal), sambar powder, turmeric, salt and mix well. Bring to boil and drop in the mango pieces.
Let it boil for 3-4 minutes. Check the mango pieces frequently now and then as mostly the mangoes gets quickly done.To know if its done, take a piece and press it slightly to test if its soft. Do not wait until the skin gets cooked, just the flesh part should be soft. The mango will be transparent looking now.
Add dal and bring to boil. Do not boil for long time, once it boils briskly just put off the flame. Top with few fresh torn curry leaves for extra flavour. If you feel the mangoes are disintegrating in the sambar(the skin will separate from flesh if over cooked), then take the mangoes alone out from sambar and keep in a separate plate. Add it while you serve.

Notes

If you over cook mango, the whole sambar will look like a mess, so keep closely an eye to check the doneness of mango. I used ‘Kili mooku mango’ for this sambar.
Use only half the tamarind you use usually for the other sambar as mango by itself is tangy.
You can add drumstick in this sambar for an unbeatable flavour. In that case, first let the drumstick gets cooked before you add mango pieces.

My mom and MIL says the head part of the mango is the most tasty part in the mango and it will always go for the special person in the family . So here you go, one for you too! I served with cauliflower curry..

Technorati Tags: mango sambar recipe,mango sambar,mango sambar indian recipe,mango sambar tamil,how to make mango sambar,manga sambar,mango recipes,south indian mango recipes

CARROT ORANGE JUICE | JUICE RECIPES

noreply@blogger.com (Raks) — Fri, 29 Mar 2013 20:33:10 PDT

I like to drink carrot juice. Here in Singapore food courts/ juice shops, we get so many awesome combination of fruit and vegetable juices. I am always amazed with the wide variety of choices. Though some a awkward combinations for me, I like many. One of the combo I drink often is carrot orange juice with ginger. Here we can choose the combinations too. I have few other combinations which I am planning to try at home.
This has very nice flavour and beautiful colour as well. Kids will surely love to have it just coz of its colour! Its healthy and eye appealing, what else we need?

Carrot orange juice Recipe

Prep time : 15 min

Serves : 2

Ingredients

Carrot	2 (small)
Orange	2
Ginger	A small piece
Sugar (optional)	As needed

Method

Peel off the skin of orange and wash and clean carrots and slice them roughly. Place them in blender with ginger and grind smoothly.
Strain in a metal strainer and serve immediately.

Notes

You can skip ginger if you are not big fan of it, but it helps in digestion of the raw carrots and prevent heart burn.

Serve this healthy drink immediately. You can blend it with few ice cubes if you want it cold.

Technorati Tags: carrot juice recipe,carrot juice with orange,carrot ginger orange juice,juice recipes,kids jucie reicpes,summer drink recipes,vegetable juice recipes,vegetable juices,healthy juice recipes,summer drinks.

MANATHAKKALI KEERAI THANNI SAARU RECIPE

noreply@blogger.com (Raks) — Thu, 28 Mar 2013 09:12:18 PDT

This is a perfect remedy for mouth ulcer. Manathakkali keerai or Black nightshade has lot of medicinal properties, but what I know is its a wonderful home remedy for mouth ulcer and of-course ulcer. As a kid, I used to love the looks of the berries, it looked as if they are the berries that are described in the English stories I used to read as a kid. Somehow, no idea why!! May be I had no idea about berries those days and imagined these so! Only these are too tiny and cute. The leaves are also chewed raw if the mouth ulcer is too big and painful to get immediate relief. I have not done so, but have seen few people who had done it and got relieved. Basically this thanni saaru has coconut milk and jeera too in addition to this keerai to cure your mouth ulcer. I already have Agathi keerai Thanni saaru posted few years back. Yes, we make thanni saaru when ever possible for its goodness!

Manathakkali keerai thanni saaruRecipe

Prep time : 30 mins

Serves : 3 - 4

Ingredients

Manathakkali keerai (black nightshade)	2 cups loosely packed
Coconut, grated	1/2 cup – 3/4 cup
Shallots/small onion	5
Sugar
Jeera	1 tsp
Salt & water	As needed

Method

Separate the leaves from the stem and wash the greens. Keep aside. Slice shallots and slightly crush the jeera. Bring 2 cups of water(or water drained while washing rice/ kazhani/ arisi mandi) to boil and add sliced shallots, jeera, a pinch of sugar and the leaves. Let it get cooked. Add salt when its half done.
Meanwhile, extract milk from coconut. Grind the coconut with 1/4 cup luke warm water and squeeze the milk from the coconut using your hands under a metal strainer. With the remains, again add little more luke warm water and you can grind and extract the second milk.
Once the keerai(greens) is cooked then switch off the flame and add the coconut milk and stir well. The keerai takes a long time to cook. So while it gets cooked, you can extract the coconut milk.

Notes

Do not let the thanni saaru boil after adding coconut milk. Just warm it, its enough.
This one is supposed to be like rasam in consistency. So add more water to adjust the consistency.
Its supposed to be with no spicy things in it, so I have not added any. If you want add 1/4 tsp black pepper powder.

You can drink this as such and eat the leaves. My hubby also mixes with rice and eat. But it will be very very mild.

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PINEAPPLE RASAM RECIPE | RASAM RECIPES

noreply@blogger.com (Raks) — Tue, 26 Mar 2013 02:14:34 PDT

I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet. I always love pineapple flavour. Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple . So wanted to try this rasam with my favorite pineapple in it, for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.

Pineapple rasam Recipe

Prep time : 30

Serves : 4

Ingredients

Pineapple	2 rings/ slices
Tomato	2
Rasam powder	1 tsp
Turmeric	1/8 tsp
Cooked toor dal	1/2 cup
Salt	As needed
Curry leaves	1 sprig
Coriander leaves	2 tblsp

To grind coarsely

Pepper	1 tsp
Jeera	1 tsp
Garlic	4 flakes

To temper

Oil	2 tsp
Mustard	1 tsp
Fenugreek seeds (optional)	1/2 tsp
Red chilli	2
Asafoetida	1 pinch

Method

Pressure cook dal and mash it and keep aside. Powder pepper, jeera and garlic coarsely. Keep aside.
Grind one ring/slice of pineapple to paste and keep aside as well.
In a bowl, mash 1 tomato and add 1 cup water. Chop other tomato and pineapple slice finely. Mix salt, 3/4th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved 1/4th part of jeera, pepper and garlic powder and give a quick stir.
Add chopped tomato and pineapple and fry for 3-4 minutes in medium flame.
Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.

Notes

Tangy pineapple is apt for this rasam.
Pineapple rasam can be made along with lemon also. I will post that version some other time.

Serve the flavourful rasam hot, with rice and appalam, along with the other poriyals/ curry.

Technorati Tags: Pineapple rasam recipe,pineapple recipes,how to make pine apple rasam,annasi rasam recipe,rasam recipes,easy lunch ideas.

CANTALOUPE JUICE RECIPE | SUMMER DRINK RECIPES

noreply@blogger.com (Raks) — Fri, 22 Mar 2013 19:45:31 PDT

I saw this fruit cantaloupe in the shop last week and found it look more similar to the kirini pazham we get in India. When I tried to find out in the net, there are so many varieties like honey dew, cantaloupe/ musk melon. But what ever they belong to, the taste is very similar. And these are great thirst quenchers for the summer and great body coolant as well. I love to eat as such, but Vj likes to have it as juice. Its really yummy and I like its flavor a lot. And above all its so simple to make, just blend it with sugar and serve chilled!

Cantaloupe Juice Recipe

Prep time : 15 mins

Serves : 3

Ingredients

Cantaloupe	1
Sugar	3 tblsp

Method

Cut the fruit into two halves as shown and scoop out the seeds first and discard. Then using a scooper/ laddle we use for gravies, scoop the pulp from the fruit.
As you scoop, transfer to the juicer jar and blend it with sugar until smooth. Adjust sugar as per your taste.

Notes

You can scoop the pulp and keep refrigerated in an airtight box and blend it whenever needed (within a day).
Mix well before serving.

Enjoy this amazing body coolant this summer and keep your family cool!

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