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Friday, April 18, 2014

CARROT HALWA -MICROWAVE COOKING


A  generous helping of fresh and hot ,delicious carrot halwa-

The perfect comfort food for all seasons...ready in a jiffy!




INGREDIENTS

  • GRATED CARROT- 2 CUPS
  • SUGAR-1 1/2 CUPS
  • CONDENSED MILK-2 TABLESPOONS
                        or
  • MILK POWDER -2 TABLESPOONS
  • GHEE-1 TABLESPOON
  • MILK-2 TABLESPOONS
  • ELAICHI-2-4
  • FRIED CASHEW NUTS -FEW
  • FRIED RAISINS - FEW






METHOD


  1. Grind together the milk and grated carrots to a coarse consistency in a mixer.
  2. Mix the sugar and powdered elaichi (cardamoms)to this mixture.
  3. Keep this mixture in a wide mouthed large micro safe bowl.
  4. Add the condensed milk/milk powder and ghee to this mixture.
  5. Microwave for 10 minutes stirring once in 3 minutes.
  6. If the carrots are very juicy ,you can microwave it for another minute or two.
  7. Transfer into a serving bowl and garnish with fried raisins and cashew nuts.
    Serve hot or cold.

Wednesday, April 16, 2014

IDLI MILAGAAI PODI /IDLI CHILLI POWDER


No South Indian breakfast is complete

without idlis or dosas ...

And when you are too busy to whip up

side dishes like chutneys and sambars,

the ever popular Idli milagaai podi

(idli chilli powder) is the savior! 

and a tasty and healthy option too!





INGREDIENTS



  • DESKINNED URAD DHAL- 1 CUP
  • CHANNA DHAL-1 CUP
  • DESKINNED SESAME SEEDS-3/4 CUP
  • RED CHILLIES- 2 - 3 CUPS
  • ASAFOETIDA POWDER -1 TEASPOON
  • SALT TO TASTE (APPROX 1/2  CUP)







METHOD

  • Roast the dals,chillies and sesame seeds seperately .
  • Cool.
  • Add asafoetida powder and sugar.
  • Powder them coarsely one by one.
  • Mix the powders thoroughly.
  • Store in airtight containers.
  • Serve mixed with sesame oil as an accompaniment to idlis,dosas,uthappams etc.




CHINESE STYLE VEGETABLE STEW

Here is an amazingly healthy and easy to prepare 

Vegetable Stew (prepared in Chinese style)




INGREDIENTS


  • Baby corn -6
  • Button mushrooms-4
  • Capsicum-2
  • Cauliflower- Few bits
  • Carrot (medium sizes)-1
  • Onion-1
  • Spinach-few leaves
  • corn flour-1 Teaspoon
  • White pepper powder -to taste
  • White vinegar-1 teaspoon
  • Ajinomoto-1 pinch
  • Sugar-1/2 teaspoon
  • Sesame oil-1 tablespoon
  • Salt to taste









METHOD

  1. Slice mushrooms and carrots into thin slivers.
  2. Chop capsicum and onion into 1 inch pieces.
  3. Chop baby corn into 2 inch pieces
  4.  Tear the spinach leaves into bits.
  5. Heat the oil.
  6. Stir fry all the vegetables on high heat for a minute.
  7. Keep a few baby corn bits separately. Mash them coarsely.
  8. Add the ajinomoto and salt. Cook till they are tender.
  9. Add white pepper powder and sugar.
  10. Add 4 cups of water.Bring to a boil.
  11. In a cup of water dissolve the cornflour.
  12. Add the mashed babycorn to the solution.
  13. Add the mixture to the boiling vegetables.
  14. Cook continuously till it thickens and gets a glaze.
  15. Add the vinegar and more saltand pepper to taste.
  16. Serve hot.


Saturday, April 5, 2014

BARNYARD MILLET /KUDIRAIVALI VEGETABLE KHICHIDI

Now,let us get back to the basics...

Our long forgotten grains are now 

regaining their past glory and 

are what were the staple food of our villagers

are now recognized as

 the real power house of good health

and are lining our departmental store shelves

and they are decorating our dining tables....

Here is a healthy dish with barnyard millet-

a healthy meal in a dish!


INGREDIENTS


  • BARN YARD MILLET - 2 CUPS
  • ONION-1
  • CARROT-1
  • CAULIFLOWER -2 CUPS
  • GREEN PEAS - 1 CUP
  • TURMERIC POWDER-1/4 TEASPOON
  • SALT TO TASTE
SEASONING
  • GREEN CHILLIES-5-7
  • OIL-2 TABLESPOONS
  • MUSTARD SEEDS-1/2 TEASPOON
  • CHANNA DAL-1 TEASPOON
  • URAD DAL-1/2 TEASPOON
  • CURRY LEAVES -FEW







METHOD


  1. Wash ,clean and drain the barnyard millets (kudirai vali arisi).
  2. Heat oil in a pressure pan.
  3. Fry the seasonings.Fry the chopped chillies.
  4. Add the chopped onions.Fry till transparent.
  5. Now add the chopped carrots,cauliflower bits and peas.
  6. Add the barnyard millet,salt ,turmeric powder and 3 cups of water.
  7. Pressure cook for 2 whistles.
  8. Open the cooker. Serve hot with chutneys of fresh curds.

Tuesday, April 1, 2014

APPLE CRUMBLE






Here is a yummy,simple and scrumptious dessert which can be made effortlessly.


INGREDIENTS

  • FINELY CHOPPED APPLES- 2 CUPS
  • POWDERED JAGGERY-1 TABLESPOON
  • CINNAMON POWDER- 1 PINCH
  • BUTTER-1 CUP
  • POWDERED SUGAR- 1 CUP
  • FLOUR-1 CUP



METHOD

  •  Cook the apple ,powdered jaggery(brown sugar) and cinnamon powder with little water till the apples are soft and the water is absorbed.
  • Mash lightly.









  • Mix together the sugar and flour.
  • Add the soft butter.
  • Mix with your fingers till the mixture resembles bread crumbs.





  • Spread the cooked apples in a baking dish.
  • Top them with the butter/flour /sugar mixture.
  • Do not press it down.
  • Just heap the crumbly flour mixture.




  • Bake in a convection /OTG oven for 12-15 minutes at 225 degrees centigrade or till it starts browning.
Serve hot or cool.

You can serve it plain or with vanilla ice cream.