Sara Pandian Catering Service

Chinese Baby Cabbage with Chicken

2013-12-15T21:35:00.001-08:00

Chicken Meat

Chinese Baby Cabbage

Chicken, Onion, Chili

Ginger, Garlic

add Salt, BBQ SOS & A pinch of Garam Masala

Ready to Eat

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Tapioca coconut candy dessert

2013-12-15T21:25:00.002-08:00

INGREDIENTS:

2 cups grated coconut

1½ cups brown sugar

1 cup water

A pinch of Salt

Steamed Tapioca With Sugar And Coconut
Ingredients

2 Fresh Tapioca, cut into 3 inches in length
6 Tbsp Grated Coconut
3 Tbsp White Sugar
A pinch of Salt

ready to Eat and easy to make try and let me know

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Nasi Goreng Pattaya Ready to EAT

2013-12-15T21:09:00.001-08:00

Chinese Style Fried Rice

Ingredients (2 -4 people eat)

1 bowl of rice

1 large onion

3 cloves of garlic

1 gengam mixed vegetables

1 piece of chicken breast in thin slices

3 chilli padi / 3 teaspoon dried chilli-follow love

1 cube of chicken stock

pinch of salt

4 eggs

Egg

Very easy to prepare...try and let me know..

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Indian Spices Name List and Other Useful Info

2013-03-29T08:43:00.003-07:00

Use of Basic Spices

Below are the various uses for these spices. Almost every one of them provides natural health benefits as well.

Turmeric is used in powder form in almost all vegetable preparations.It adds color and is also used to preserve pickles for a longer period of time.

Cumin is used in the seed form in some dishes. It is used in a powdered form in many others. Cumin has a strong taste and smell.

Black Pepper is used as fresh seeds. Fresh black pepper is used in dishes for the spicy taste, split pepper that is not fine ground is used to garnish our soups as well. It lists among the top for its healing properties.

Mustard seeds are used to garnish. It has a good taste and aroma.

Coriander and Curry Leaves are used fresh to garnish the dish right before serving, ground with other spices, or to make chutneys. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both are rich in nutrients and used in herbal medicines.

Fenugreek is used sparingly in dishes. It has excellent curative properties. It is used as dry seeds or fresh leaves.

Red Chilies are very spicy and used in dry form. It is ground to a paste with other ingredients or sautéed lightly in oil and cooked with vegetables, it is also used as a garnish. The degree of spiciness varies depending on which part of India or the world it is from. Smaller ones are spicier than the bigger ones.

Green Chilies are used fresh. They are very spicy, and add taste and smell. Similar to the red kind, small chillies are hotter than the bigger chillies.

Asafoetida is used as a taste enhancer. It also possesses medicinal properties.

Ginger is used in many preparations. The fresh form is used in dishes as a part of everyday cooking. The dry form is used in herbal medicines. It has a spicy flavor, again high in the list for its natural healing properties.

Fennel Seeds are used in dishes mainly introduced by the Persians. Eg. Kurma. They have a strong smell and flavor, also great for digestion.

Carom is used in some northern Indian dishes especially in pickles. In the south, they are used in natural ayurvedic preparations. They look exactly like cumin but have a stronger smell like thyme, and also have a distinct taste. It has excellent medicinal properties.

Mango Powder is used in dry form to add some natural tart taste to preparations. It is basically raw mango sliced up, dried and powdered.

Garam Masala is a mix of several dry ingredients. Sometimes toasted and ground to a fne powder, it can also be used as a powdered mix of many raw ingredients. Each blend brings a unique taste.

Use of Sweet Spices

Cardamom is used to garnish desserts. It is a sweet spice, has a sweet aroma and is used both in North and South Indian desserts.

Nutmeg is a taste enhancer and used in desserts. Just a pinch is what is usually recommended for use on any preparation.

Saffron is an expensive sweet spice. They are tiny red flowers of the saffron tree that are used in desserts. They are aromatic, taste good, and add color to the dish.

Poppy seeds are used in a few spice and sweet dishes.

Mace is similar to nutmeg. It is also used as a taste enhancer.

Other Spices & Ingredients

Clove is a strong, spicy ingredient used very minimally in northern Indian dishes, rarely used in southern cooking.

Cinnamon is also a more prominent spice in northern Indian cooking.

Mint is used to make chutneys all over India. High in medicinal properties.

Yogurt is a magic ingredient used in several dishes. It is generally used to make pachadi, also called raita in hindi. Since it does have a cooking effect, in the south it is served toward the end of the meal. In the north it is a side dish. Raita prepared with some basic taste enhancers go well with any spicy food, rice dish, or Indian bread.

Jaggery, the best way to describe it is sugarcane molasses. Used all over India for sweet preparations.

Gur was once a popular drink even at roadside stands in India. This is regular juice from the sugar cane.

Black salt has a strong smell and taste and mostly used in northern Indian snacks.

Tamarind is used for preparation of certain vegetables such as eggplant which is naturally alkaline. It helps to balance the taste of some of the spicy hot dishes.

Garlic is used in many of the northern Indian and some of the southern Indian dishes. It is part of the normal diet in many homes because of its health benefits.

Coconut is used mostly in Kerala, a southern state in India as a normal part of their daily diet. White it is used sparingly in other parts of the country.

Spices Name List.

Basic Spices^

turmeric (manjal, haldi)
cumin (jheeragam, jheera)
black pepper (milagu)
mustard (kaduggu, rai)
coriander (kotthamalli, dhania)
fenugreek (vendhayam, methi)
red chilies (millakai vatthal, lal mirch)
green chilies (pachai millakai, hari mirch)
asafoetida (perungayam, hing)
fresh ginger (injhi, adrak)
curry leaves (karuveppilai, curry pattha)
fennel seeds (Sombhu, sounf)
dried ginger (ingi, adrak)
nigella seeds (karum jheeragam, kalonji )
caraway (omam, ajowain)
mango powder (amchoor)
garam masala (blend of spices)

Sweet Spices^

cardamom (yelakkai, elaichi)
nutmeg (jhadhikkai, jaiphal)
saffron (kunkuma Poo, kesar)
poppy seeds (khasa khasa, khus khus)
mace (javitri)

Other Spices & Ingredients^

cloves (kraambu, lavangam)
cinnamon (pattai)
mint (podhina)
yogurt (thayir, raita)
jaggery (vellam)
gur (sugarcane juice)
black salt (kaala namak)
tamarind
garlic
coconut

Our meals consist of bread or rice for carbohydrates, lentil based preparations for protein, and the rest are mostly vegetables dishes. On an average there are at least two dishes that are vegetable based.

Let me list the vegetables that I will give you recipes for in these pages. If it is possible to find any asian vegetable, you can be sure to find a recipe for that on my site.

Regular Vegetables
Artichoke
Asparagus
Beans
Beet
Broccoli
Brussel sprouts
Cabbage
Cauliflower
Carrot
Collard
Coconut
Corn
Cucumber
Eggplant
Gourd
Melon
Okra
Onion
Parsnip
Peas
Green Pepper
Red and Yellow Peppers
Regular Potato
Pumpkins
Radish
Shallot
Spinach
Squash
Turnip
Tomato
Yam

Asian VegetablesDrumsticks
Asian Eggplant
Green Tomato
Flat Beans
Mustard Greens
Small Green Pepper
Plaintain
Squash
Bitter Gourd
Cluster Beans
Ivy Gourd

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4 Flavours Chatiney - துவப்பு புல்லிபு உறைப்பு இன்னிப்பு

2013-03-29T08:33:00.003-07:00

RED ONION

LEMON JUICE

DRY CHILLI

GINGER, GARLIC, SERAI(CYMBOPOGON), LENGKUAS(Alphinia galanga)

SALT

CURRY LEAVE

Coriander

RADISH

GREEN PAPAYA

GREEN MANGO

RIPE MANGO

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CHICKEN RENDANG MASAK MERAH

2013-02-14T23:21:00.000-08:00

TASTE GOOD ASIAN FOOD CATERING SERVICE

2013-02-14T23:17:00.000-08:00

Visit my FaceBook for more food menu

2012-09-04T21:38:00.000-07:00

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http://my.88db.com/Food/Catering-Services/ad-1136679/

2012-09-04T21:13:00.001-07:00

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SARA PANDIAN CATERING SERVICE

2012-09-04T20:15:00.003-07:00

TASTE GOOD ASIAN FOOD CATERING SERVICE Offer you different catering concepts to suit your preference and type of function.

We also provide ITEMIZE meals weekly (Mon - Fri) upto 5 Meals with different menu everyday Vegetarian or Non-Vegetarian to your doorstep.

This is 101% Home cooked Health Food delivery at your doorstep we have corporate rate for regular customer.

Our set packages save time and are great value for any budget!

We service Catering for Birthday, Hi Tea, Family Event and Office Event for group of 30, 50, 70, 100 pax.

We Specializing in ASIAN food currently open for Klang valley ONLY.

Sara Pandian

Taste Good Asian Food Catering Service

http://sara-pandian.blogspot.com/ / https://www.facebook.com/sara.pandian

Mobile No: +60123611880 | skype: sarapandian | sarapandian@gmail.com sarapandian@yahoo.com

Address: No 5, Jalan Lagenda 21, Taman Lagenda Mas 2B, Bt 8 1/2 Cheras, 43200 Selangor, Malaysia

Catering Service For Klang Vally

2012-02-21T06:45:00.001-08:00

We offer you different catering concepts to suit your preference and type of function. Our set packages save time and are great value for any budget!

We service Catering for Birthday, Hi Tea, Family Event and Office Event for group of 30,50, 70, 100 pack.

We Specializing in ASIAN food currently open for Klang valley ONLY.

Our Food Menu

Rice - White Rice, Tomato Rice, Briyani Rice

Chicken - Rendang chicken, Sambal Chicken, Varuval Chicken, Curry Chicken

Mee Goreng - Mee Thai style, Mee Mamak, Mee Masak Merah

Mi Hoon Goreng - MiHoonThai style, MiHoon Mamak, MiHoon Masak Merah

Dessert - Kuih Koci, Ondeh-Ondeh, Kuih Lapis, Kuih Ang Koo, Jemput Pisang, Wajid, Karipap, Tuna Sandwich, Egg Sandwich.

Drink - Sirap, Sunkist, Lemon

You can reachable 0123611880 or email Sarapandian@gmail.com

The Best Curry in the World?

2011-09-12T17:16:00.000-07:00

American news online portal CNN recently voted the intricate Thai Massaman Curry as theNumero Uno dish of the world, way above potato chips and even chicken rice.

We’ve never had the chance to fully dissect this dish with that “best dish in the world” curiosity. Enter food consultant and event specialist, AnusaraThepwongsa, who is armed with a culinary arts degree from the prestigious Saraburi Vocational College and her own Massaman Curry recipe.

Our lovely chef who came all the way from Thailand

We’ve invited her to cook a typical chicken Massaman curry from scratch and we realise now, why not many Thai restaurants in Singapore offer this tedious-to-make dish. It has an “international” appeal and it’s not quite a curry unique to any culture – not Indian, nor Indonesian. It has all the flavours associated with Thai food: sweet, sour, salty and spicy (barely). It reminds us of another Western curry that took Britain by storm and is now considered one of the country’s national flavours – Chicken Masala Tikka. After some quick research, we found out that this curry does possess traces of Indonesian and Malaysian roots and is a popular dish in North America. For the record, AnusaraThepwongsais not a die-hard fan of Massaman Curry and she considers it an “Indian dish”.

Chicken is cooked with pineapple in order to tenderise the meat

Massaman Curry (4 servings)

Ingredients

1kg of chicken legs or breasts
300ml of thick coconut milk
500ml of thin coconut milk
8 potatoes (about 12cm long), cut into quarters or sixth
70g of peanuts, soak in tap water to remove skin
2 red onions, sliced
1 cm of cinnamon stick
5 cardamom seeds, stir-fry (without oil) over low heat until fragrant
6 bay leaves
70g of sugar cane sugar
2tbsp of tamarind
1tsp of kaffir lime zest
20g of pineapple, cut into 1cm cubes
5tbsp of fish sauce
1tsp of salt

Curry paste

5 shallots
9 dried chili, seeded, cut into 1 inch-length and soak in tap water to soften
3 bulbs of Thai garlic
3tbsp of lemon grass, sliced from the root (has stronger flavour)
10 white peppercorn
1tbsp of shrimp paste
3cm X 5cm of galangal
4 cloves
2tbsp of coriander seeds
2tsp of cumin
1cm X 3cm of turmeric

Blend all ingredients with 3 tbsp of water, until a thick paste is formed, which means that the paste should slide out of the tilted blender in lumps.

A variety of fresh vegetables are blended to form the curry paste, and select spices are added to give the curry …

Method

1. Prepare a wok and put it over low heat. Pour thick coconut milk into the wok.

2. Add 6 tbsp of curry paste. Keep stirring for 15 minutes or until the mixture is reduced to half the volume.
Add the chicken into the wok. 3 minutes later, throw in the potatoes, onions and peanuts.

3. Pour in the thin coconut milk and pineapple cubes.Turn up to medium heat and let the gravy boil for 10 mins. Stir every now and then so that the bottom does not burn.

4. Add tamarind, fish sauce and salt.

5. Pour in 250ml of water. You could add more or less, depending on the thickness of the curry you prefer.
Add cardamom seeds, bay leaves and kaffir lime zest.

6. Cover the wok with a lid and leave it to boil for 20 minutes.

7. Throw in the cinnamon stick 1 minute before turning off the fire to allow its flavour to infuse into the curry.

8. Turn of the heat and your Massaman curry is ready to serve!

Things to note:
• Since the cooking time is more than 30 minutes, it is better to use big chunks of meat or else they will be too tough by the end of the cooking.
• Thai garlic is at least half the size of the normal garlic but has stronger smell and taste.
• Pineapple is a secret weapon here to tenderise the chicken.
• Thais like to use sugar cane sugar instead of white sugar because it is sweet but not cloying. This applies to most Thai dishes.

Makansutra celebrates Asian food culture with various platforms – managing food courts, food guides, events and consultancy. For more, click here.

COVERING YOUR CAKE - SUGARPASTE

2011-06-15T21:23:00.000-07:00

COVERING YOUR CAKE

No1

Knead the required amount of sugarpaste into a smooth shape on a work surface, dusted with icing sugar. Do not use cornflour as under certain conditions it can cause fermentation if left in contact with marzipan.

No2

Roll out the sugarpaste large enough to cover the top and sides of the cake. e.g. 8" round cake 3" deep needs sugarpaste rolled out 14" diameter.

Smooth the icing to get rid of any rolling pin marks.

No3

The cake should be in the middle of a suitable shaped board, 2-3" larger than the diameter of the cake. i.e. 8" cake will need a 10" or 11" board.

No4

Brush a marzipanned cake with a little sherry, or cold boiled water. If covering a sponge cake spread it with a thin layer of apricot jam or butter cream.

No5

Slide both hands, palms up, under the rolled out sugarpaste, so you can lift it in one piece without it stretching.

No6

Lay loosely over the cake, do not press against the sides.

No7

Smooth the top using your hands or cake Smoother. Work from the middle outwards to expel any bubbles trapped under the surface.

No8

Carefully smooth the sugarpaste to the sides of the cake, easing it gently so as not to get any foulds or creases.

Use a smoother to press the icing close to the cake.

No9

Trim any excess sugarpaste at the bottom edge level with the cake board, using a sharp knife.

No10

Smooth round the sides of the cake with your hands or a "smoother" . Any "crimping" or "embossing" must be done now while the icing is still soft.

No11

Leave overnight if possible to "firm-up" before decorating. If the cake has to be decorated immediatly, handle with care to avoid marking the still soft surface.

No12

Any trimmings left over can be used in the decoration of the cake, wrap closely in cling film and a thick plastic bag to prevent it drying out until required.

NOTE...leave cake to dry in a warm dry place. The kitchen is not suitable due to moisture from cooking etc... if the only room available is the dining room it may be advisable to buy a cardboard cake box to help keep the dust off (or the family), but still let the moisture out.

Cake topping Recipes

2011-06-15T21:11:00.000-07:00

Simple Chocolate Icing Recipe

This is a great icing recipe when the kitchen cupboards are a bit bare or you do not have much time

Ingredients:

1 ½ cups of icing sugar

1/4 cup of cocoa (not hot chocolate powder)

25 grams of butter

Method:

Sieve the cocoa and icing sugar into a bowl.

Chop the butter and add to the bowl.

Add one tablespoon of hot water and mix all the ingredients until they form a smooth, glossy paste of a uniform colour.

Chocolate Frosting Recipe

Chocolate frosting takes just a little longer than simple chocolate icing, but it’s well worth the extra time. Fluffy, decadent and utterly delicious! An electric mixer is useful for this recipe, but you can also make it by hand using a wooden spoon and a little elbow grease.

Ingredients:

120 grams of butter

2 ½ cups of icing sugar

½ cup of cocoa

1/3 cup of milk

1 teaspoon of vanilla essence

Method:

Chop the butter, place it in a bowl and cream it using an electric mixer or wooden spoon.

Add the cocoa and the icing sugar a little at a time and beat into the butter.

Add the milk and vanilla essence, mix until smooth and light.

Chocolate Cream Cake Topping

This is a sumptuous topping that adds a creamy moistness to any cake.

Ingredients:

1 cup of single cream

150 grams of dark chocolate

Method:

Place the chocolate in a bain marie and melt over a low heat. If you don’t have a bain marie pour a few inches of water into a large saucepan and place a smaller saucepan so that it’s base sits in the water. Put the chocolate in the smaller saucepan and bring the water to a low boil. If you are tempted to just melt the chocolate in a saucepan over direct heat - don’t. The chocolate will melt, but it will also become stiff and coagulated and its flavour will be impaired.

Once the chocolate is melted remove from the heat and stir in the cream.

Transfer the mixture to a bowl and allow to cool.

Stirring occasionally during the cooling process will help to keep the topping consistent.

When the mixture has reached room temperature, apply to your cake.

Mushroom Briyani (Veg)

2011-06-02T06:33:00.000-07:00

Mushroom Briyani (Veg)

300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yoghurt
1 tsp salt
900g mushroom, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up

(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder

(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds

Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

How to prepare:

Slice Onion into length-wise. Chop Tomatoes finely. Cut Mushroom into pieces. Grind and make a paste of the above mentioned ingredients. Soak Basmati rice for 15 minutes. Keep everything ready.
Heat Ghee and Oil in a pan. Add Bay leaf and fry for a minute. Add Onion and fry till it turns into golden brown in color.
Add ground paste and fry till raw smell goes off.
Add (A) and (B) fry till it becomes smell. Add little salt.
Add Mushroom pieces and fry till it becomes little soft and the size of the mushroom pieces are reduced noticeably.
Add Chopped Coriander and Mint leaves and fry till it becomes wilted.
Then add soaked Basmati rice and fry for 2 to 3 minutes or till the water evaporates from the rice.
Now Transfer this mix to the rice cooker.Add 3 cups of water(either Coconut milk+water or water), Salt and Lemon extract. Cover and cook.

Serve hot

Hoen Kwe Pudding

2011-06-02T06:15:00.000-07:00

Ingredient:
1tube hoen kwe flour(100g) (Green color)
460g coconut milk
85g sugar
pinch of Salt

300g Water

pandan juice

Instructions:
Sift together hoen kwe flour, and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens.

Meanwhile, pound pandan leaves, add water and squeeze out the pandan juice. Pour this juice onto flour mixture. Stir in colouring, sugar and water. Cook the flour mixture over low heat, stirring constantly until it starts to thicken and becomes crystal clear green. Pour hot mixture into prepared cake tin. Smoothen the surface with a spatula. Steam over rapidly boiling water for 20 minutes.

Allow pudding to cool before cutting into diamond shapes and serve.

By SaraPandian

Pandan Spider-man Cake

2011-06-02T05:56:00.000-07:00

Ingredients

4 large eggs
125g castor sugar

Pinch of salt
125g self raising flour

1 tbsp pandan juice
1 tsp pandan essence
60g butter, melted

Topping
Sugar paper (Spider-man)
Chocolates
Hoen Kwe flour cake

How to make it
Beat egg whites with cream of tartar until stiff and then gradually add 1/2 of the sugar.
Mix flour, half of the sugar, Butter, egg yolks, and a few drops of the Pandan juice and Essence
Mix egg whites and flour mixture together.
Bake in moderate oven (180C/375F) for 45 minutes.

Hoen Kwe for Cake Filling and Frosting

Ingredients

1 kg (2.2 pounds) coconut milk (made from 2 coconuts and pandan leaf water)
70g (2 1/2 oz.) sugar (if desired, granulated sugar may be used)
1/2 tsp. salt
100g (3 1/2 oz.) Hoen Kwe flour* (see note below)
Small amount of green food coloring

Instructions:
Stir and cook all the above ingredients over medium heat in a heavy-bottom saucepan till it thickens. Cool slightly (approximately 15 minutes) before spreading on cake.

*Note: Hoen Kwe flour is a pre-mixed pudding flour from Indonesia. Hoen Kwe comes in a variety of colors; if you use "green" Hoen Kwe flour, you definitely don't need to add the green food coloring to the mixture.

Final Decoration:

Place the Spider-man sugar paper

Arrange the Chocolates

By SaraPandian

Recipe for 'sleepless nights'

2011-05-22T21:17:00.000-07:00

By FARIDAH BEGUM

FORGET Viagra.

Try this natural home-made recipe which has almonds and honey among its ingredients.

The simple-to-brew drink is said to be more effective. And it costs a fraction of the blue pill.

Women can also have it but be warned. This is really potent and it may cause you sleepless nights (wink, wink).

Recipe:

200ml milk (fresh, UHT, anything)

6 almonds or 1 tablespoon ground almonds (skinned and pounded or ground – if you want a quick fix, then buy ground almonds from the store)

1 egg (preferably free range eggs or ayam kampung eggs – must be fresh)

1 tablespoon honey (Tualang honey is very good!)

Heat the milk up until it is warm. In a blender, blend all the ingredients together for a minute and ENJOY!

Squid Curry Cook with Petai & Mint Leaves

2011-05-18T07:39:00.000-07:00

Ingredients for Squid Curry recipe

500g Squid (cleaned, scored and cut into slices)
3 onions
12 green chillies (seeded) & Mint leaves 500g (grounded)
corriander leaves (chopped)

Curry Leaves

Petai 500g
lemon grass 3 pcs
oil for frying
Turmeric powder 11/2 tsp

Fennel powder 1 tsp
salt

Preparation of Squid Curry recipe

10 heat 65 tbsp oil in deep pan. Stir-fry squid quickly. Remove and drain. Set aside.

Add curry leave, Petai, Onion Lemon grass fry.

Add all those spice fry

once enough fry reduce heat and add grounded paste and fry

Mint leave & green chills

Turmeric powder & Fennel powder

Add squid and stir add on the salt and bring to boil.

Ready to serve with White Rice.

Aattu Kudal Kuzhambu (Lamb Intestine Gravy)

2011-05-17T06:30:00.000-07:00

Ingredients:

Aattu kudal (Lamb Intestine Gravy) : 1/2 kg (cook well in presser cooker )
Small onion : 1/4 kilo
Garlic : 50 gm
Tomato : 150 gm
Potato : 2 pcs
Lemon grass
Pandan Leave
Green chilli : 3
Chilli powder : 2 tsp
Saambaar powder : 3 tsp
Turmeric powder : a pinch
Salt : as needed
Coconut ( small) : 1/2
Tamarind : a little
Ginger : as needed
Oil : as needed
Mustard : a little
Cumin : a little
Peppercorns : a little

Method

Soak tamarind in water and prepare tamarind extract.
Grate coconut.
Grind coconut and extract milk.
Cut green chilli, potato, onion, tomato finely.
Peel the skin of ginger and garlic.
Crush ginger and garlic.
Cut the Aattu Kudal into 2 inch lenght pieces.
Add a little sunnambu to hot water.
Wash the Aattu Kudal twice in this water.
Heat oil in a frying pan.
Add mustard, cumin,pepper corn, crushed ginger garlic, lemon grass, pandan leave and fry.
Add green chilli, potato, onion, tomato, cleaned botti and fry well.
Add turmeric powder, chilli powder, saambaar powder, salt and stir well.
Add 2 cups of water and let the contents boil.
When the Aattu Kudal is 3/4 cooked, add tamarind extract and let it boil.
When the contents are cooked well, add coconut milk, stir well and remove from the stove.

can serve with Mushroom Briyani

Kozhukattai / Mothagam

2011-05-17T06:12:00.000-07:00

Ingredients:
Rice flour - 2 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces / brown Sugar
Grated Coconut - 1/4 cup
Sesame Oil - 1 Tsp
Cardamom - 2
Skinless Pasipayaru (Green bean) - 1/2 cup
Salt - 1 Tsp

Method:

Boil water in a pan.Add Salt and Sesame oil.
Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
Allow it to cool. It should be in Chapati consistency.
Cooked Pasipayar Green bean and let dry.
For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
Powder cardamom seeds.
Once jaggery starts melting add coconut, pasipayar and cardamom powder and keep mixing for sometime.
Allow it to cool.
Now form balls with the rice flour and small balls with the pasipayar coconut sweet.
Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the pasipayar coconut sweet ball in it.
Close the cup leaving a beak like appearance. (you can make any Shape)
Steam the Kozhukattai for 10 mins.
Your sweet is ready !

Asparagus Recipe

2011-05-11T20:57:00.000-07:00

Asparagus Recipe

Cook time: 10 minutes

INGREDIENTS

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of the most exquisite extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper

METHOD

1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it's important to make sure they are of the highest quality.

Yield: Serves 4.

8 FOODS THAT BURN BELLY FAT FAST AND QUICKLY

2011-05-11T20:11:00.000-07:00

There are eight foods that will burn belly fat fast and quickly. Here is a list of foods that burn belly fat.

1. Salmon: is fully loaded with protein and Omega-3 amino fatty acids improving your metabolism and burning more fat. The fatty acids inherent in this food also increase cardiovascular health which helps your body in the fight against heart disease

2. Turkey: is packed with protein for higher calorie burning and is also naturally lower in fat compared to chicken and other meats not mentioned specifically in this diet.

3. Beef: (particularly lean beef) is loaded with protein and it also contains iron which is essential for the creation of hemoglobin in your red blood cells.

4. Green Tea: is an essential fat burning drink due mainly to the EGCG contained within it which stimulates your brain and nervous system causing your body to burn a much higher rate of calories. Green tea also has effective antioxidants and extensive research has shown it to even reduce the risk of various types of cancers. Furthermore, green tea has been proven to help lower overall cholesterol levels and improve the ratio of good cholesterol to bad cholesterol.

5. Skim Milk: contains significant amounts of calcium which helps increase your metabolism and burn those unwanted calories! There has been extensive research which shows that those who drink milk or low-fat dairy products daily, have less body fat ratios than those who don’t. Skim milk is best, but 1% milk is a good alternative.

6. Edamame: are soy beans which have been lightly boiled and salted. These beans are an excellent source of protein, Vitamin C, iron, and calcium! They also contain 0g of saturated fats, so enjoy them as often as you’d like.

7. Broccoli: is a well known super food that you can never eat enough of. It is packed with nutrients including calcium, vitamin A, vitamin C, folic acid, and fiber. The calcium, vitamin C and fiber all aid in burning fat and increasing your metabolism. Also it is full of antioxidants that provide a multitude of health benefits! Including, decreasing the risk of heart disease and various types of cancers.

8. Oats: are a great source of selenium which boosts your energy and enhances your immune system by producing antibodies. They are also a great food to fill up on as they are loaded with fiber!

CABBAGE SPRING ONION SALAD

2011-04-29T21:38:00.000-07:00

INGREDIENTS:

Cabbage 1 cup

Spring onion with stock 5

Black pepper 1 t spoon

Salt to taste

Finely chopped tomatoes 1/2 cup

Cucumber 1

Roasted Peanuts (Option)

Olive oil to mix

(Option yogurt)

Method

1. Clean and cut cabbage in fine.

2. Crush black pepper to fine powder.

3. Cut spring onions.

4. Cut Cucumber small

5. Roasted ground nut (Option)

6. Mix all the ingredients.

7. Finally add 1 spoon of olive oil and mix it well.

BRINJAL CHUTNEY - கத்திரிக்காய் சட்னி

2011-04-22T02:07:00.000-07:00

INGREDIENTS:

Big round brinjal/Aubergine 1 no.
Red chillies 7 – 8 nos.
Tamarind 1/2 tsp,tightly packed
Mustard (big variety) 3/4 tblsp
Coconut,scraped 2 – 3 tblsp (option can used 1 Fried potato)
Asafoetida 1/8 tsp
Salt As needed
Coconut oil 2 tsp
Curry leaves 1 sprig

Method
Brush/apply oil over the washed brinjal evenly everywhere. Pierce a rod to the brinjal and roast it in direct flame every where evenly. You have to rotate the brinjal now and then for even roasting. Keep the flame in medium always.

After the skin of the brinjal gets blackened and the brinjal gets cooked completely remove from fire and cool down.(the pierced rod will not hold the brinjal anymore after the brinjal gets cooked,so you can take it as reference point)

Peel off the skin,if you have roasted evenly and the brinjal is done cooking,then removing the skin will be very easy. If not cooked well,the skin will not come that so easy.

Roast mustard and red chillies until mustard splutters.Add the coconut and give it a stir till nice aroma comes.

First grind the red chillies and tamarind and then add brinjal,coconut,mustard,salt and just give it a spin. The mustard should be just ground in to one and two.Add required water while grinding.

Heat oil and season with curry leaves and asafoetida and mix well. Serves best with Idly or dosa.

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INGREDIENTS

METHOD

8 FOODS THAT BURN BELLY FAT FAST AND QUICKLY

CABBAGE SPRING ONION SALAD

BRINJAL CHUTNEY - கத்திரிக்காய் சட்னி

Steamed Tapioca With Sugar And Coconut
Ingredients

2 Fresh Tapioca, cut into 3 inches in length
6 Tbsp Grated Coconut
3 Tbsp White Sugar
A pinch of Salt