பொறித்த குழம்பு & டாங்கர் பச்சிடி !

Ingredients

Carrot – 2

Brinjal – 2

Potato – 1

Sambar powder – 1 tsp

Turmeric Powder

Grated coconut – 2 tsp

Pepper – 8

Red chillies – 1

Urud dal – 1 tsp

Mustard seeds – 1 tsp

Asafoetida

Oil

Method

Cut all the vegetables into small pieces. Boil them by adding turmeric powder and sambar powder to it.

Pressure cook the tuvar dal and keep it aside.

Fry urud dhal, Asafoetida, pepper and redchilli in oil and grind it with grated coconut.

Now, add the mixture and salt with the vegetables, curry leaves and cook for a while.

Pour the smashed tuvar dhal with the kozhambu and make them boil for 5 minutes

Now split the mustard seeds and urud dhal in the oil and season the kozhambu.

It goes well with rice and Danger pachidi

Danger Pachidi

Ingredients

Urud dhal – 2 tsp

Curd – ½ cup

Salt

Green chillies – 1

Oil

Salt

Asafoetida

Fry the urud dhal in a pan without oil and after it turns pink, grind it into fine powder

Now add salt and curd with the powder and mix it well

Cut green chillies into small pieces and season the mustard seeds and the green chilles in the oil and pour it on the curd mix

It’s a nice combo , having poricha kozhambu with danger pachidi. Ensoy !!

Spinach Puri ! (20 minutes)

Ingredients:

Wheat flour - 2 cups

Cooked & smashed spinach - 1 cup

(can keep the washed spinach in the micro wave for 5 minutes and crush it)

Coriander powder - 2 ts

Garam masala powder - 2ts

Tumeric powder - a pinch

Salt

Oil

Method :

Mix the flour with all ingredients.Add a little oil to it and mix it well and keep aside for 10 minutes. Now make the dough as round balls and press it like ordinary puris and fry it in the oil. Serve these puris with orange squash or mango squash or tomato sauce.

Coriander Rice..

Ingredients :

Coriander- 2 bunches Cooked rice-2 cups cinnamon -1 stick cloves -4 onions(chopped)-1 Green chillies(slitted)-6to8 Ginger& garlic paste-2 ts salt oil.

Method: 1.Wash the coriander bunches and chop the leaves(do not use stems) 2.Grind the leaves into a paste with some water. 3.In a pan add oil,to it add the cloves and cinnamon and saute it. 4.Later add the ginger,garlic paste and saute it,to this add the onions&chillies and fry them till they are transparent. 5.To this add the vegetables and saute them till they are slightly cooked. 6.Then add the coriander paste and allow it to boil it for few minutes. 7.Then add the rice and mix well and salt and mix well. 8.serve it hot with carrot raitha.

Note: You can even fry the coriander leaves with fried bengal gram dal, urud dhal and coriander seeds and with coconut and then grind this mixture.Remaining things are same as said above.This method will thicken the gravy and it mix well with rice.

Green Pepper Pickle..

Ingredients: Green pepper corns- 12 Nos Ripe lemon juice from - 12nos lemon Salt - 1/4cup Vinegar Turmeric powder - 1ts

Method: Mix Turmeric powder,oil and salt with green pepper corns.and keep the mixture for few days in the sun light.Then add lemon juice and vinegar (preservative) with the pickle and store it in a air tight container.

Sweet Puttu..!

Ingredients: Rice flour(with small rough crystals) -2 cups Grated coconut - 1 cup Water -1/2 cup Salt - a pinch Sugar - 1 cup Cashews- 6 Cardomom powder

Method: Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker or you can steam it using idli tray in the idly cooker. Steam for 2-3 minutes, take out .keep it for few minutes.Let the puttu gets cool.Now add sugar powder and cardomom.Decorate with cashews. Puttu can be served with Plantains.

Cauliflower Biriyani

You can use electric cooker to cook this biriyani.It keeps the food warm for long time.Enjoy eating Garam garam Cauliflower Biriyani..

Step1: Soak Basmati rice (2cups) in water

Take the pieces of cauliflower and put it into the hot water with salt. ---

Step2: Heat Oil (4ts) in a pan, fry

Cinamom sticks 2

Cloves 4 Cardomom 1 ----- Step3 : Add and fry for 4 minutes Chopped onion 2 Chopped tomatoes 3 Ginger garlic paste 2ts Slited green Chillies 5 ------ Step4 : Add and fry until the aroma comes coriander seeds powder) 4ts Garam masala powder - 3ts Turmeric powder- 1ts Fresh curd - 1/2 cup Coriander leaves Salt ---- Step5: Add Culiflower and mix it well Mix the rice with the mixture Transform the mixture to Electric rice cooker Pour 3 1/2 cups of water and cook. ----- Serve it hot with onion raitha or cucumber raitha.

Bhogi special Poli..

Ingredients: Maida - 200gms Salt - a pinch For Pooranam: Bengal gram dhal - 150gms Jaggry - 150gms Cardomom powder Ghee - 2ts Method: Make the dough adding maida with salt and little bit oil. and keep it aside for 20 minutes. Soak the dhal in water for half an hour and pressure cook it in little water.Grind the cooked dhal with jaggry by adding little water to it.Heat the ghee in a pan, add the mixture and mix it well until the water drains out completely. Now take a lemon size of maida dough, make it flat for 5cm diameter , put a lemon size dhal mixture in the middle of it and close it with the dough in all sides.Spread oil in a platain leaf or any neat surface area , make it as a thin layer (showed in the figure) by pressing with the fingers.Heat the tava and roast it using ghee on the two sides of the poli.Serve hot with ghee..

Red Pumpkin Pal kootu..

Ingredients:

Red pumpkin - 500 gm

Coconut - 1/2 cup

Red chillies - 1

Curry leaves

Milk- 50 ml

Jeera - 2 ts

Bengal gram dhal - 25gm

Broken Moong dhal - 25 gm

turmeric powder - 1ts

Mustard seeds - 2ts

urad dhal - 2ts

Oil - 2ts

Salt

Method :

Peel the skin of the pumpkin and chopped it into thin pieces.Pressure cook the pumpkin with moong dhal and bengal gram dhal , turmeric powder by adding little water to it. Grind the coconut, jeera, red chillies and 1ts of raw rice. (Rice is to thicken the gravy).

Mix the mixture with the cooked pumpkin.Add salt and 1 ts sugar.Cook it for a minute.Now add milk and keep it in the flame for some seconds.Season the mustard seeds and urad dhal in the oil.Pour it on the kootu.Add curry leaves.Serve with rice/ chappathi.

Thattai..

Ingredients: Rice flour - 2 cups urad dal - 2ts Grated coconut - 1ts Chilli powder - 1 1/2 ts Butter - 3ts curry leaves Asafoetida salt Oil to fry Method: Wash and clean the rice well. Let it out to dry and once it has dried completely, powder it nicely. Fry the urad dal orange and powder it and keep it aside. Let the gram soak in water for one hour. Take the rice flour, urad dal flour, soaked gram, grated coconut, asafetida powder, salt, butter and mix well. Heat oil in a vessel. Test how hot it is by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready. Take a small sized ball of the dough and flatten it and make it into a circular shape. Drop it gently into the hot oil and fry golden brown. Keep flipping the sides till the thattai is done .

Then kuzhal...

Ingredients: Rice flour - 2 cups urud flour - 1 ts (fry urud dal in a pan and grind) Butter - 2 ts Jeera - 1ts Asafoetida - 2 pinches Salt Oil Method: Mix all ingredients together with little water until it mixed well. Heat oil , Squeeze the dough through a murukku mould (utensil with a hole) into the oil. Deep-fry the Murukku, till crisp and golden brown. Drain the oil and spread the murukku on a tissue paper and remove the excess oil in it. When it cools, this light and crispy snack can be stored in an airtight container.

Jelly N Apple Custard...

Wish U a Happy & Prosperous New year Ingredients: Jelly crystals - 200 gms Custard powder - 100 gms Sugar - 300 gm Milk -500ml Apple pieces - 1 cup Method for custard: Take a small cup of milk , mix 3tsp of custard powder with that. Boil remaining milk and add the custard , add sugar and stir continuously ,until the mixture is thickened.Refrigerate. For jelly : Boil 500ml of water. Add the jelly crystals and stir it until it get dislove in it. Set the jelly in the ice cream mould.Setting can be taken place both at room temprature or in the frige Mix jelly and the custard mixture with the apple pieces according to your taste. Serve with a cake.

Cashewnut Burfi..

Ingredients: 2 cups cashewnuts (soaked in water for 2 hours) 1 cup powdered sugar 1/4 cup whole milk 1 tbsp. ghee 1/2 tsp. cardamom powder Method: Drain the cashewnuts and blend them to a fine paste. Use as little milk as possible when blending just enough to be able to grind. In a heavy saucepan add the blended cashewnuts and sugar and cook on slow fire, stirring continuously till a soft lump is formed. Add ghee and cardamom powder and mix well as a soft dough.Take a flat tray, lay the butter paper and grease it, pour the dough ,make a thin (an inch)layer out of it and cut it into diamond shape.

Eggless sponge cake..!

Ingredients: 1/2 tin condensed milk (200gms) 2 3/4 cups maida (280gms) 1 tsp baking powder 1/2 tsp baking soda (soda bicarb) 2 tsp icing sugar 1/2 cup butter melted (60gms) 1/2 tsp vanilla essence 100 ml milk 100 ml soda water Method: Sieve flour, baking powder, baking soda, sugar, all together 2 to 3 times. Keep aside. Pour condensed milk in a bowl. Add the butter, and beat well till smooth. Add the flour spoon by spoon, mixing into the condensed milk mixture. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will incorporate more air and make the cake lighter]. Once all the flour is used up, beat the batter as above till light (5-7 minutes). Add the soda and mix gently till smooth. Pour into a greased cake tin. Do not smooth with a spoon etc. If the consistency is right this will not be needed. Pre-heat over to 300o c. Place tin inside. Bake at 200o c for 5-7 minutes and 150o c till done. (35 to 40 minutes). Poke with a skewer and check. Cool a little. Invert on wire rack. Cool completely before doing icing.Mix( butter(2)+Sugar(2)+Chocolate powder(1)) well.Pour this mixture into the icing nozzle and design the cake according to your taste.You can use variety of colours too.

Pizza

Ingredients : Makes 2 pizzas (Serves 4)Pizza Base 200g strong white flour (plain flour will do, if you don't have bread flour) 100g semolina (strong flour / plain flour will do, if you don't have semolina) 1 heaped teaspoon of salt 300ml warm water7g (1 sachet) dried yeast 1 teaspoon sugarPizza Topping Ingredients : 1 tin tomatoes (or you could use fresh tomato sauce) 1 tbsp olive oil 2 cloves garlic, peeled & crushed handful of fresh basil leaves, torn into shreds2 red onions, peeled, chopped in half & sliced 200g cheese, cut into slices (e.g. mozarella, Cheddar, blue cheese) Method: Pizza Base : Mix the yeast and sugar with some of the water in a cup. Set to one side and leave for 5 minutes until the mixture starts to froth. (This activates the yeast and checks it's still working). Put the flour, semolina and salt into a mixing bowl. Add the frothy yeast mixture and most of the water. Mix until it forms a rough dough, adding a little more water, if needed. Turn out onto a floured surface and knead for 5 minutes, until the dough is smooth. Cover with a damp cloth and leave in a warm place for 1/2 hour. Warm the oven to 230 deg C and put the pizza stone / baking tray in to pre-heat. Topping: Heat the olive oil in a pan. Fry the garlic gently until it starts to brown. Add the tomatoes and cook for about 15 minutes. Add the basil, then liquidise. When you're almost ready to make the pizza, divide the dough into 2.Roll the dough out thinly, to the size of a pizza stone or large baking tray for each pizza. Place the rolled out dough onto the pre-heated pizza stone or baking tray. Divide the tomato sauce between the two pizzas and cover most of the base with the sauce. Sprinkle the onions, cheese, olives and pine nuts over the pizzas. If using, crack the egg over the middle of the pizza. Cook for 8-10 minutes, until the cheese has browned. Note: Insted of cheddar cheese, people who are in diet can use cottage cheese.Vegetables like bell pepper, carrot, beans can be used for toppings. Fry these vegetables in a pan with some little olive oil and add little ajinomoto, so that the vegetables can get cooked within short time. Now,you can add soya sauce(2tsp),vinegar (2tsp) and tomato sauce (3 tsp).You can even use the pizza base which is also available in the shop. Spread the vegetable mixture on the pizza base and put in the pre heated oven (160C) for 5 minutes.you can also use tava in the cooking range to prepare the pizza.

Omega 3 Podi (Flax Powder)

Benefits of flax seed : 1. lowering total cholesterol and LDL cholesterol (the Bad cholesterol) levels. 2. flax seed may also help lower blood triglyceride and blood pressure. 3. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack. 4.lignan(Fiber) in flax seed shows a lot of promise in fighting disease -- including a possible role in cancer prevention especially breast cancer. 5.Flax seed oil seems to be able to heal the inner lining of the inflamed intestines. Ingredients: 1 cup flax seeds (Linseed) 10-12 curry leaves 6-8 dried red chillies 3-4 garlic pods Asafoetida Salt to taste Method : In a toaster oven place the seeds, curry leaves, and red chilies at 250 degrees for 10-12 minutes. You will get the nutty roasted aroma. Cool for 15 minutes and grind the seeds to the consistency of cornmeal in a coffee grinder. Store in airtight container in the refrigerator for one month. Note: You can fry it in the pan, using gas stove.Fry chillies, then fry the flax seeds till they get crackling (similar to til or sesame seeds)then fry asafoetida, curry leaves and garlic.Mix salt , after you grind the powder. Hints: (1)Mix 1 tablespoon flax powder to 2 tablespoons cream cheese to make a delicious and nutritious spread for bagels. (2) Use this flax powder as a side dish , mixed with oil for idli, dosai like idli podi. (3)Can be mix with rice and gee. Taste like paruppu podi. (4)Can be used for Pizza topping too.Sprinkle this powder while serve. There are a few things one needs to bear in mind while using flax seeds . (Flax oil, as such, is not easily available in India). (1)Avoid eating flax seeds whole. They have the nasty habit of leaving your body in the same condition they came in. (2)Flax seeds, contain a substance called cyanate, which can be harmful to the body in larger quantities. (3)Ideally , one should grind the roasted flax seeds, This is easily done in a grinder. The recommended amount per day, is about 1-2 tablespoons. (4)People who suffer from constipation, may find these a useful change. Conversely, those whose intestines go into peristalsis at the slightest excitement, may find that they need to take a lesser daily quantity. (In case you are wonderingwhat I am saying, it means that overindulgence in these may cause increased trips to the toilet).

Papaya Ice cream

Ingredients: 1 ripe papaya, peeled, seeded, and sliced 1 tbsp lemon juice 3/4 cup sugar 2 eggs, beaten 1 cup milk 1 cup half whipping cream Method: Puree papaya and lemon juice. In a saucepan, combine sugar, beaten eggs and milk. Cook and stir over low heat until mixture thickens.Add pureed papaya and half and half. Pour into ice cream canister. Freeze it for an hour.

Carrot salad (5 minutes)

Ingredients: 2 cups carrot grated 1 cup sprouted moong dal 2 green chillies slit 1 tsp. coriander leaves finely chopped 1/2 lemon juice extracted 1/2 tsp sugar powdered Salt to taste 1 tsp. oil Method: Heat oil in a pan.Add chillies, grated carrots, sprouted moong dal and stir.Take off fire. Add all other ingredients, except coriander.Mix well. Chill before serving. Shelflife: 2-3 hours

RAJMA (10 minutes)

Ingredients:

2 cups Rajma ( Red kidney beans)

1 Pinch Turmeric powder

1 Onion chopped

5 Garlic cloves, chopped

1 inch Ginger, chopped

3 Green chillies, chopped

3 Tomatoes, chopped

1/2 tsp Corainder powder

1 tsp Red chilli powder

1/2 tsp Garam masala

2 tbsp Oil

Corainder leaves

Method:

Soak rajma overnight. Wash and pressure cook the rajma.

Keep aside. Heat oil in a pan, add ginger, garlic and chillies.

Fry until they turn brown. Add onions and tomatoes. Cook

until masala separates from oil. Add salt, turmeric powder

and mix well. Add the boiled rajma, red chilli powder,

corainder powder, garam masala and stir. Simmer the flame

and cook until a thick gravy is formed. Remove from fire.

Garnish rajma with corainder leaves and serve hot with chapatis

or rice.

BAIGAN BHARTA (8 minutes)

Ingredients: 1 medium Baigan (eggplant) 1/2 cup Cooked green peas 1 Finely chopped onion 1 Finely chopped tomato 1 Finely chopped green chilli 1/2 tsp Red chilli powder 1/2 tsp Garam Masala Powder 1/4 tsp Turmeric Powder 3 tbsp oil Salt to taste Chopped green coriander leaves for garnishing Method: Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat. Frequently turn the eggplant upside down, until fully roasted. Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin. Mash the flesh. Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender. Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat. Garnish the baigan bharta with green coriander leaves and serve hot. Note : You can even make this bharta without onion and tomato. With the flesh of the eggplant, add tamarind pulp(1 cup).Heat oil in the pan, add some mustard seeds and red chillies, curry leaves turmeric powder, salt and jaggry(1/2 ts).Pour the the mixture and boil it for 2 minutes in the gas stove.It goes well with south indian receipe Pongal and Rice uppuma.

MICROWAVE PANEER MATAR

Ingredients: 100g paneer - grated 1 cup shelled peas 2 tbsp. oil 1 medium size onion 1-2 green chillies 1/2" piece ginger 6 tbsp tomato puree 1/4- red chilli powder 1/2 tsp. cumin powder 1/2 tsp. garam masala powder Cashewnuts 4- optional Salt to taste Method: Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Serve, garnished with fresh coriander and green chili.