WISH YOU ALL A HAPPY DIWALI 2013 !!!!!

WISHING YOU VIEWERS AND FOLLOWERS

A VERY HAPPY AND JOYFUL DIWALI !!!!

YELLOW PUMPKIN AND TUVAR DAL / SPLIT RED GRAM / YELLOW LENTIL TADKA ( HALLOWEEN SPECIAL )

INGREDIENTS
Yellow Pumpkin - 1 cup ( chopped )
Tuvar Dal - 1 1 / 4 cups
Shallots - 15
Garlic Pods - 10
Onion - 1 ( chopped )
Green Chillies - 5 ( chopped )
Ginger - 1 Tsp ( chopped )
Tomato - 1 ( chopped )
Red Chilli Powder - 2 Tsps
Cumin Powder - 1 Tsp
Coriander Leaves - 3 Tbsp ( chopped )
Salt - to taste

TO TEMPER
INGREDIENTS
Coconut Oil - 3 Tbsps
Mustard Seeds - 1 tsp
Cumin Seeds - 1 Tsp
Fennel Seeds - 1 Tsp
Curry Leaves  - 2 Sprigs
Dry Red Chillies - 4
Asafoetida - a pinch

METHOD
1. Soak the lentils for an hour.
2. Pressure cook the soaked lentils along with the chopped
    yellow pumpkin, shallots, garlic pods, turmeric powder and
    salt and mash it well when warm.

3. Heat oil in a pan and add the ingredients for tempering one
    by one.

4. Add the chopped onion , green chillies and saute well.
5. Add the chopped ginger and saute till raw smell is no more.

6. Add the chopped tomatoes and saute till soft and oil floats on
    top.

7. Add the chilli powder, cumin powder and salt to taste and saute well

.

8. Add the pressure cooked, mashed lentils simmer for 5 minutes or more till the
    water evaporates and remove pan  from stove, garnish with chopped coriander
     leaves and serve.

                                     WISHING ALL OUR VIEWERS AND FOLLOWERS
                                      A FRIGHTFUL FREAKY HALLOWEEN 2013 !!!!!

PINEAPPLE FLAVOURED KESARI / PINEAPPLE FLAVOURED SEMOLINA PUDDING ( This recipe is dedicated to my friend Cholena )

INGREDIENTS
Pineapple - 1
Sooji / Rawa / Semolina - 1 cup
Sugar - to taste
Yellow Food Colour - a pinch
Water - 1 cup
Pineapple Essence - 3 drops
Ghee - 1 / 4 cup
Fried Cashewnuts - 10

TO GARNISH
Soaked Cashewnuts - 5
Soaked Pistachios - 5
Soaked Almonds - 5

METHOD
1. Heat 2 tsps of ghee in a pan and fry the cashewnuts and set aside.
2. In the same pan add the sooji and roast in a low flame.
3. Cut the pineapple and grind in a mixer along with 1 cup of water.
4. Heat the pineapple juice in a heavy bottomed pan and add the
    required amount of sugar and yellow food colour.
5. When it begins to boil add the roasted sooji and keep stirring in a low
     flame.
6. Add the remaining ghee to it when the mixture forms a lump and
    mix well.
7. Add the fried cashewnuts and pineapple essence just before removing
    the pan from stove.
8. Peel the skin from the soaked pistachios and almonds and slice them
    fine.
9. Grease a pudding mold or a plate with ghee and transfer the mixture
    to it, allow to set, garnish with sliced nuts and serve.


    Note :
    3 1 / 2 cups of pineapple juice is what I got so no extra water was required.
    I did not strain the juice.
    But it can be strained if liked.

   

                                            HAPPY DIWALI TO OUR DEAR
                                            VIEWERS & FOLLOWERS !!!!

CHOCOLATE LASSI ( Dedicated to my dear son Ashok Alexander on his birthday )

INGREDIENTS
Thick Yoghurt - 1 cup ( chilled )
Boiled & Chilled Milk - 1 1 / 2 cups
Chocolate  - 125 gms ( grated )
Coco Powder - 3 /4 Tbsp
Chocolate Ice Cream - 2 scoops
Sugar - to taste
Ice Cubes - few

METHOD
1. Dissolve cocoa powder in with milk without lumps.
2. In a mixer blend all the ingredients except ice cream.
3. Top with a scoop of ice cream and serve in a tall glass.

CHICKEN STIR FRY ( CHICKEN ULLARTHIYATHU ) RECIPE DEDICATED TO MY DADDY ON HIS BIRTHDAY TODAY

INGREDIENTS
Chicken - 500 gms ( Boneless )
Shallots - 3 / 4 cup ( chopped )
Green Chillies - 4 ( chopped )
Ripe Tomato - 1 ( seeds removed and chopped )
Ginger & Garlic Paste - 1 Tbsp
Red Chilli Powder - 1 Tbsp
Pepper Powder - 2 Tsps
Garam Masala Powder - 1 Tsp
Fennel Powder - 1 / 4 Tsp
Salt - To Taste
Curry Leaves - 2 Sprigs
Coconut Oil - 3 Tbsps

TO MARINATE
INGREDIENTS
Turmeric Powder - 1 / 4 Tsp
Chilli Powder - 1 / 2 Tsp
Ginger & Garlic Paste - 1 / 2 Tsp
Salt - To Taste

METHOD
1. Marinate the chicken pieces in the marinade for 30 minutes.
2. Steam till soft and discard stock ( or can be used for other recipes).
3. Shred the pieces into large chunks if liked.
4. Heat 1 Tbsp of oil in a kadai and saute shallots and green chillies.
5. When it becomes golden brown, add the ginger and garlic paste,
     saute till raw smell is no more.

6. Add the chopped tomato and saute till soft but not mushy.
7. Remove pan from stove and set aside.
8. Heat the remaining oil in another pan and add the curry leaves.
9. When they burst add the steamed chicken chunks and saute till crisp.

10. Add the sauted onion mixture to this and all the spice powders, salt to
      taste and garam masala powder.
11. Saute in a low flame till well mixed for nearly 10 minutes.

12. Garnish with chopped coriander leaves and servs hot with rotis, naans or
       parotas.

Note : Adjust the spices to suit your palate.

POTATO CURRY

INGREDIENTS

Potatoes - 3

Onions - 2 ( sliced )

Tomatoes - 2 ( sliced )

Cumin Powder - 1 Tsp

Coriander Powder - 1 Tsp

Red Chilli Powder - 2 Tsps

Fennel Powder - 1 Tsp

Turmeric Powder - 1 / 2 Tsp

Garam Masala Powder - 1 Tsp

Salt - to taste

Oil - 3 Tbsps

TO GRIND

INGREDIENTS

Coconut - 1 / 2 cup ( grated )

Cumin - 1 Tsp

Green chilli - 1 ( choped )

TO TEMPER

INGREDIENTS

Mustard Seeds - 1 Tsp

Curry Leaves - 2 Sprigs

Dry Red Chillies - 2

METHOD

1. Peel the skin and cube potatoes.

2. Pressure cook the potatoes till soft.

3. Grind grataed coconut with green chilli

    and cumin to a smooth paste.

4. Heat oil in a pan and add mustard seeds curry

    leaves dry red chillies

5. Add the onion and saute till it is golden.

6. Add the ginger and garlic paste and stir till raw

   smell is no more.

7. Add the tomatoes and cook till it becomes soft .

8. Add the ground coconut paste and saute for 5

    minutes.

9. Add the spice powders salt and saute for 3 minutes.

10. Add enough water and let it boil for 5 - 7 minutes.

11. Add the cooked potatoes and cook for 5 minutes.

SQUIDS STIR FRY / SQUIDS THORAN

INGREDIENTS

Squids - 500 gms

Onion - 2 (chopped )

Green Chillies - 6 (chopped)

Ginger Garlic Paste - 2 Tbsps

TO MARINATE

Red Chilli powder - 2 Tsp

Turmeric powder - 1 Tsp

Lemon Juice - 1 Tsp

Salt - To Taste

TO COARSELY GRIND

Coconut - 1 1 / 2 cups

Red Chilli powder - 2 Tsps

Turmeric powder - 1 Tsp

Coriander powder - 1 / 2 Tsp

Cumin powder - 1 Tsp

Fennel powder - 1 Tsp

Garam Masala powder - 1 Tsp

Salt - To Taste

Curry Leaves - 1 sprig

TO TEMPER

Oil - 5 Tbsps

Mustard Seeds - 2 Tsps

Dry Red Chilli - 3

Curry Leaves - 2 sprigs

METHOD

1. Clean squid and chop into medium size pieces.

2. To the chopped squids add the ingredients to marinate.

3. Mix well and set aside for 15 minutes.

4. Pressure cook till 3 / 4 th done.

5. Let this cool at room temperature.

6. Once cold pulse the chopped squid in a blender

  or shred manually using hands.

7. Heat oil in a pan and add the ingredients to temper.

8. Add the chopped onion and green chillies.

9.When the onion turns a golden brown, add the

    ginger and garlic paste.

10.When the raw smell is no more, add the shredded

      squids and saute for 2 -5 minutes in a low flame.

11. Check salt to taste and add the coarsely ground coconut masala.

12. Stir for 5 minutes continuously.

13. Remove pan from stove and serve hot.

EID MUBARAK !!!!!!!! :) :)

           HEARTY WISHES TO YOU ALL VIEWERS AND FOLLOWERS OF OUR BLOG.

SPICY VEN PONGAL

INGREDIENTS

Raw Rice - 1 cup

Moong Dhal - 1 / 2 cup (roasted)

Water -  3 cups (approx)

Dry red chilies  -  4

Pepper - 1 Tbsp

Green Chillies - 4 (chopped)

Cumin - 1/2 Tbsp

Ginger - 1 inch piece (sliced)

Cashewnuts - 10

Curry Leaves - 2 sprigs

Coriander leaves - 2 Tbsps (chopped)

Ghee - 4 Tbsps

METHOD

1. Add little ghee to a pan and roast the moong dhal for few minutes and set aside.

2. Pour remaining ghee in a  pressure cooker and add curry leaves, whole pepper,

    cumin  and dry red chili, fry for a minute.

3. Add finely chopped green chillies, sliced ginger and cashewnuts and saute.

4. Add the roasted moong dhal and raw rice and saute for 2 minutes.

5. Add salt to taste and water, close the cooker and cook till done.

6. When pressure is released open the cooker and mix well.

7. Serve hot with coconut chutney and sambhar.

QUICK POTATO SNACK ( SWEET MIXTURE )

This recipe is dedicated to all my family and friends who
 liked, shared and also supported me personally in
 Laddufm - online radio " Vaasam Veesum Neram "

INGREDIENTS
Potatoes - 2
Powdered Sugar - to taste
Ghee - as required
Cashewnuts - 15 ( fried in ghee )
Raisins - 15 (fried in ghee )
Cardamom Powder - 1 / 2 Tsp ( optional )

METHOD
1. Heat ghee in a pan till hot and lower the flame.
2. Directly grate the potatoes one by one directly
    over the flame but little at a time.

3. Fry till crisp and light golden.
4. Drain excess oil and fry the remaining potatoes
    the same way.
5. In a large bowl toss the fried grated potatoes with
    powdered sugar, cardamom powder, fried raisins
    and cashewnuts.

Note : Instead of ghee coconut oil can also be used.
          Also serve immediately else it will become soggy
          as powdered sugar is added.

TOMATO RICE / THAKKALI SADHAM

INGREDIENTS
Cooked Rice - 2 cups
Ripe Tomatoes - 3
Green Chillies - 4 ( sliced )
Garlic - 6 pods ( chopped )
Ginger - 1 inch piece ( chopped )
Shallots - 20 ( chopped )
Salt - to taste

Spices
Red Chilli Powder - 1 Tbsp
Coriander Powder - 1 / 2 Tsp
Turmeric Powder - 1 / 4  Tsp
Fenugreek Powder - a pinch


FOR SEASONING
Oil - 4 Tbsps
Mustard Seeds - 1 Tsp ( optional )
Channa Dal - 1 Tbsp
Urad Dal - 1 Tbsp
Curry Leaves - 2 sprigs

METHOD
1. Cook rice with salt and keep aside.
2. Boil, peel and puree the tomatoes and set aside.
3. Heat oil in a pan and add the ingredients for seasoning.
4. Add the shallots and when they are slightly golden add the
    sliced green chillies.
5. Add the chopped ginger and garlic and saute till raw smell
     is no more.
6. Add the pureed tomatoes and saute for 5 minutes.
7. Now add the spice powders and salt to taste.
8. Saute till the oil floats on top and the gravy is thick.
9. Add the cooked rice, mix well and serve hot.

SARDINES ROAST ( IN CLAY POT)

INGREDIENTS

Sardines - 15

Coconut Oil - 2 Tbsps

Curry Leaves - 2 sprigs

Salt - to taste

TO GRIND

INGREDIENTS

Shallots - 15

Red Chilli Powder - 2 Tbsps

Cumin Powder - 2 Tsps

Pepper Powder - 1 Tsp

Coriander Powder - 1 Tsp

Tamarind Pulp - 1 Tbsp

METHOD

1. Grind the shallots with rest of the ingredients to a

    smooth paste.

2. Clean the sardines and mix well with the ground

    masala.

3. Transfer the sardines to a clay pot. 

4. Add water just enough to cover the sardines.

5. Add salt to taste and curry leaves and mix once.

6. Cover the pot and cook in a low flame till all the

    water gets absorbed.

7. Remove the lid and drizzle the coconut oil over

    the cooked sardines.

8. Serve hot.