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Tuesday, July 8, 2014

SEMIYA PAYASAM/VERMICELLI KHEER



Here is a delectable kheer/payasam which is so simple to prepare...





INGREDIENTS


  • VERMICELLI/SEMIYA-1 CUP
  • MILK - 1 LITER
  • SUGAR-1 1/2 CUPS
  • POWDERED ELAICHI-1/2 TEASPOON
  • GHEE-2 TABLESPOONS
  • CASHEW NUTS-1 TEASPOON
  • RAISINS-1  TEASPOON

METHOD

  • Boil milk well,stirring continuously and reduce it to 80% of it's original content.
  • Heat a little ghee in a pan and roast the semiya lightly taking care not to brown it.
  • Add a teaspoon of sugar to it and toss lightly.
  • Add a cup of water and cook the semiya till done.Cool slightly.
  • Add the boiled and reduced milk and sugar to the cooked semiya/vermicelli. Boil for 5 minutes over low heat. 
  • Add the powdered elaichi.
  • Fry the cashew nuts and raisins in ghee . Drain.
  • Add them to the payasam.
  • Serve hot or chilled.

OATS MASALA VADAI




Here is an usual snack with an unusual twist....

Your regular paruppu vadai made healthier and tastier with oats...

INGREDIENTS


  • CHANNA DHAL -1 CUP
  • OATS- 1 CUP
  • GARLIC - FEW PODS
  • CHOPPED ONIONS-1 CUP
  • RED CHILLIES- 8 - 10
  • SALT TO TASTE
  • OIL FOR FRYING
  • CURRY LEAVES-FEW

METHOD

  • Soak the channa dhal for 30 minutes .
  • Soak the oats for 10 minutes.
  • Drain.
  • Grind the dhal and oats to a coarse paste along with the red chillies .
  • Add chopped garlic,onions,salt and curry leaves.
  • Pat into 2 inch discs about half a centimeter thick and fry in hot oil till golden brown.
  • Make sure the oil is not smoking hot and the vadais are cooked on both the sides.
  • Drain.
  • Serve hot with chutney.
  • For a change you can add some grated coconut to the ground batter.

Wednesday, July 2, 2014

SAFFRON PEAS PULAV






When the mood is celebration..... 

the best dishes decorate your dining table....

and this one is surely a fitting  crown  jewel  for 

 your banquet spread.....








INGREDIENTS


  • BASMATI RICE-2 CUPS
  • ONION-1
  • GREEN PEAS-1/2 CUP
  • GREEN CHILLIES-3
  • MILK-1/2 CUP
  • SAFFRON -1 PINCH
  • CLOVES-4
  • ELAICHI-2
  • CINNAMON-1 SMALL STICK
  • CASHEW NUTS-10-15
  • GHEE-1/2 CUP
  • SALT TO TASTE
  • CORIANDER AND MINT LEAVES-FEW



METHOD
  • Clean and soak basmati rice for 15 minutes.
  • Dissolve saffron in warm milk.
  • Cook the green peas till done with enough salt and a pinch of sugar.Drain.
  • Chop onions into fine strips.
  • Heat the ghee .Fry the cashew nuts. Drain and keep aside.
  • Fry a teaspoon of onions till they become reddish.Drain and keep aside.
  • Fry the spices ,slit chillies,onions ,peas and rice. 
  • Add 4 cups of water and salt to taste.
  • Cook till the rice is almost done.
  • Now add the saffron milk. Cook till the fluids are absorbed.
  • Decorate with fried cashew nuts,fried onions and chopped mint and coriander leaves.
  • Serve hot with any tasty side dish (dry or curry) and raitha.



Sunday, June 29, 2014

CREAM OF MUSHROOM SOUP










Here is a creamy, wholesome soup for the cold rainy day...

a real comfort food for you...




INGREDIENTS


  • BUTTON MUSHROOMS-200 GRAMS
  • ONIONS-3
  • FLOUR-4 TEASPOONS
  • WATER-2 CUPS
  • FULL CREAM MILK -4 CUPS
  • FRESH CREAM -4 TEASPOONS
  • BUTTER-2 TABLESPOONS
  • SALT AND PEPPER TO TASTE








METHOD


  • Chop onions and mushrooms into fine slices
  • Heat one teaspoon of  butter in a pan.
  • Saute the sliced mushrooms and onions.
  • Add the water and cook till soft.
  • Reserve some cooked mushrooms for decoration.
  • Cool and blend in a mixer.
  • Heat the butter in a pan and fry the flour well.
  • Add the milk little by little and cook over low heat stirring continuously to avoid lump formation.
  • Boil till it coats on the back of a spoon.
  • Add the pureed mix and simmer for 10 minutes.
  • Add salt and pepper to taste.
  • Add the cooked mushroom bits and serve hot ,topped witha teaspoon or more of fresh cream.(The calorie conscious ones can avoid this step!)





Saturday, June 28, 2014

GOBI MATTAR MASALA / CAULIFLOWER AND PEAS CURRY



Here is a healthy and tasty vegetable side dish  full of farm fresh cauliflowers and green peas....







INGREDIENTS


  • CAULIFLOWER -250 GRAMS
  • GREEN PEAS -200 GRAMS
  • TOMATOES-200 GRAMS
  • ONIONS-100 GRAMS
  • GRATED COCONUT-1 TABLESPOON
  • GARLIC-6 CLOVES
  • GREEN CHILLIES-2
  • CUMINSEEDS-1/2 TEASPOON
  • CHILLI POWDER-   1- 1 1/2 TEASPOON
  • JEERA POWDER-1 TEASPOON
  • DHANIYA POWDER -1 TEASPOON
  • GARAM MASALA POWDER -1 TEASPOON
  • AMCHOOR POWDER - 1/4TEASPOON
  • OIL /GHEE- 1/4 CUP
  • SALT TO  TASTE

METHOD

  • Cut cauliflower into medium sized bits.Soak in hot salted water and clean.
  • Chop onions and tomatoes.Peel the garlic cloves.
  • Heat the oil in a frying pan.
  • Splutter the cumin seeds.
  • Add the chillies,onions,tomatoes,the powders , salt and shallow fry till soft.
  • Add the coconut and cook for a minute.
  • Grind to a paste.
  • Add the cauliflower bits,green peas and the ground paste to a pressure pan with enough water and pressure cook for 3 whistles.
  • Once the vegetables are cooked,add enough water and keep simmering it fora few minutes till the gravy thickens.
  • Serve hot with chappatis,rotis or rice varieties.