Cranberry Rasam

Ingredients:

2 tbsp.                -  Toor dal

3 nos.                  -  Ripe tomatoes

2 tbsp.                -  Cranberries

Gooseberry size Tamarind

4 to. 6.                -  Garlic cloves

1/4 tsp.               -  Turmeric powder

1 tsp.                  -  rasam/ sambar powder

Cut coriander leaves

Salt to taste

Tempering

1 tsp.                 -  Mustard Seeds

1/4 tsp.              -  Asafoetida

Curry leaves

1/4 tsp.              -  Cummin seeds

3/4 tsp.              -  Black pepper

1 tsp.                 -  Cummin Seeds

Pressure cook the dal mash and keep aside.  Pound  coarsely black pepper and cumin seeds.   Grind two tomatoes and 1 tbsp of cranberry (this gives nice colour and taste to the rasam).  Soak the tamarind in hot water and when it cools extract the juice.  To the tamarind juice add 1 cut tomatoes, 2 tbsp cranberries, ground tomatoes enough water and cranberry paste, cut garlic into small pieces (garlic can be omitted) turmeric powder and rasam/sambar powder.   Make the tempering with the above ingredients.  Boil till the tomatoes become soft.   Now add the mashed toor dal and salt to taste.  When you see froth forming switch off the flame and add the tempering and cut coriander leaves to the rasam.

Cranberry Thokku/Pickle

Cranberry Thokku

Ingredients:

1 cup.                -  Fresh Cranberries
3 to 4 inch.       -  Fresh Ginger
8 to 10.              -  Green Chillies
1 tsp.                 -  Red chilli powder
1/4 tsp.              -  Turmeric powder
Small lemon size - Tamarind
Small piece.     -  Asafoetida
2 tsp.                 -  Jaggery
1 tsp.                 -  urad dal
2 nos.                -  Red chillies
4 tbsp.               -  Gingly oil
Salt to taste

Tempering

1 tsp.                 - mustard seeds

Wash the cranberries drain them.  Remove the outer skin of the ginger and cut into small pieces.  Wash and drain the green chillies. In a pan add 1/2 tsp of oil and saturated dal, red chillies and Asafoetida till the urad dal becomes golden brown then add the tamarind saute for a minute and remove from the fire.   Grind all of them and make a paste consistency without adding water to it.  In a pan add the rest of the oil, mustard seeds.  When the mustard seeds splutter add the ground paste and saute till the oil leaves the sides of the pan.  Store in a air tight clean and dry container in the fridge. This stays for one month.

Keerai Milagu Kootu

Keerai Milagu Kootu

Ingredients

Palak or any other greens
1/2 cup.  -  Moong dal
1/4 tsp.   -  Turmeric powder
Salt to taste

For grinding

1 tsp.  -  Oil
3/4 tsp.  -  Coriander seeds
1/2 tsp - Urad dal
1/2 tsp -  Black pepper
1/8 tsp.-  Methi seeds
1 no.    -  Red chilli
Small piece - Asafoetida
2 tbsp  - Coconut

For tempering:

1 tsp.    -  Mustard seeds
1 tsp.    - Urad dal
1 tsp.    -  Gingly Oil


Pressure cook the dal with 4 cups of water for 3 whistles.  Saute the ingredients for grinding till the dal becomes golden brown switch off the flame and add coconut and wet grind it with little water.  In a pan add oil and add mustard seeds after it splutters add urad dal.  When the dal becomes golden brown switch off the flame.  When the pressure goes open the lid boil the dal with the ground paste and cut greens. Cook till the greens are cooked and do not overcook as it will loose its colour and taste little bitter.  Switch off the flame and add the tempering. 

Avarakai Tamarind Kootu

Avarakai puli kootu

Ingredients:

1/2 cup.         -   toor dal

2 cup.            -   Avarakkai

2 nos.             -  Tomato

1 no.               -   carrot

1/4 cup.          -  Raw peanuts

2 tsp.              -   Chopped coriander leaves

1/4 tsp.           -   Turmeric

To grind

1 tsp.              -  Oil 

2 tsp.              -  Coriander seeds

3/4 tsp.           -  Channa dal

1/8 tsp.           -  Methi seeds

3 now.             - Red chillies

1 small piece -  Asafoetida 

2 tbsp.             -  Shredded coconut

Small size.      -  tamarind

For tempering:

1 tsp.       -  Gingly oil 

3/4 tsp.    -  Mustard seeds

3/4 tsp.    -  Channa dal

Few.        -  Curry leaves

Pressure cook toor dal, cut avarakkai, cut carrot, cut tomatoes and turmeric for 4 whistles.  Saute the ingredients in oil without tamrind and coconut and when it turns golden brown add tamarind and coconut and switch off the flame and wet grind it coarsely.  Keep the tempering ready adding oil in a small pan when it is heated add mustard seeds after it splutters add channa dal and when It becomes golden brown add curry leaves and switch off the flame.  When the pressure of the cooker comes down open the cooker and boil it with the ground paste for sometime and then add the tempering and switch off the flame.  Garnish it with coriander leaves

Mysore Rasam with Garlic

Garlic Mysore Rasam

Ingredients:

*cup - 160 ml (rice cup)

1/4 cup.     -  Tur  dal
Goose berry size - Tamarind
2                -   Tomatoes
1/4 spoon   -  Turmeric
Salt to taste
Few strands - Coriander leaves
Few Curry Leaves
1/2 tsp         -  Mustard Seeds
1/2 tsp.        -  Cumin Seeds
6 no.            -  Garlic pods
1 tsp.           -  Ghee
1 tsp.           -  Jaggery

To Grind

1 tsp     -   coriander seeds
1/2 tsp. -   Tur dal
1/8 tsp. -   Methi seeds
Small piece of asafietida
1 no.    -  Red chilli
1/2 tsp. -  Black pepper
1 tsp.    -  Cumin seeds
1/2 tsp. -  oil

Pressure cook the 1/4 cup tur dal with garlic and mash it adding water to it.  Add 1/2 tsp oil in a small pan and add all items to grind except cumin seeds sauté them till it becomes golden brown switch off the flame and add cumin seeds.  Dry grind in a mixie jar to fine powder.

Cut the tomatoes into small pieces.  Soak the tamarind in hot water and extract the juice adding little water.  Boil the tomatoes, tamarind juice and turmeric till raw smell goes.  Meanwhile in a small pan add ghee and when it is hot add mustard seeds.  When mustard seeds splutters add cumin seeds and curry leaves and add it to the boiled tomato tamarind water.  Now add the mashed tur dal and garlic and the ground powder and salt.   When a layer of lather is seen as in the picture switch off the flame.  Don't boil it.

Corn Flakes Cereal Mixture

Corn flakes Mixture

Ingredients:

*cup - 250 ml

4 cups.        - Corn flakes

4 cups.        - Rice crispies

1/4 cup.      -  Raisins

1/4 cup.      -  Sliced Almonds

2 tsp.           -  Roasted gram dal

1 tsp.           -  Paprika

1/8 tsp.        -  Asafoetida 

2 strands.   -  Curry Leaves

1/4 tsp.        -  Garam Masala

2 tsp.           -   Oil

1 tsp.           -   Powdered sugar

Salt to taste

In a pan add oil raisins, roasted gram and almonds saute till the raisins plump up.  Then add asafoetida,  paprika, garam masala and curry leaves saute for few seconds and then add corn flakes, rice crispies, salt and sugar.  Saute for a minute in medium flame and remove from fire.  Store it in an airtight container.

Jaggery Appam

Jaggery Appam

Ingredients:

* cup - 160 ml (rice cup)

1 cup.    - Raw Rice
1 cup.    -  Jaggery
1tbsp.    -  Urad dal
1/4 tsp.  -  Methi seeds
1 tsp.     -  Cardamon powder
1 no.      -  Medium size Ripe Banana
Ghee for shallow frying

Soak Rice, Urad dal, methi seeds for 2 hrs. After that grind them with banana and jaggery to smooth paste to dosa batter consistency. Add cardamom powder and leave it for fermentation for 3 hrs.  After fermentation make Appams pouring little ghee on top of it if it is a non stick pan.  If it is iron pan add the ghee first and then the batter.

Avial

Avial (in my own way)

Ingredients :

2 cups - white pumpkin
1 cup.  - green beans
1 cup   -  carrot
1 cup.  -   elephant yam
1/2 cup-   Raw banana
1 tsp.   -   mustard seeds
2 tsp.   -   coconut oil
1/4 tsp -   turmeric
1/4 cup -  thick curd
Curry leaves
2 pinches Asfoetida

To grind

1/4 cup - shredded coconut
3/4 tsp  -  cumin seeds
2 nos.   -  green chillies
1 tsp.    -  gram flour

Cut all the vegetables into 2 inches long strips.    In a pan add all the vegetables, turmeric powder and water and cook till the vegetables are not mushy.  Grind the ingredients in a mixie jar with little water to fine paste.  Add the paste to the cooked vegetables and cook for 1 minute.  In a pan add coconut oil, mustard seeds and when it splutters add asafoetida and curry leaves and add it to the cooked vegetables.  Switch off the flame and add churned curd to it.

Almond 7 Cup Burfi

Almond 7 cup burfi:

Ingredients:

1 cup.         -  Gram flour (bean flour)
1 cup.         -  milk
1 cup.         -  powdered almonds
1 cup.         -  ghee
1 cup.         - shredded coconut
2 cups.       - raw sugar

Take a plate and grease it with ghee and keep it aside.   In a  kadai add 1 tsp ghee and roast gram flour and coconut.  Then add rest of the ingredients to the kadai and keep mixing till it leaves the sides of the kadai. Immediately pour it to the plate.  Let it be become warm and then cut into squares or diamond shape with a knife greased with ghee.  When it cools remove the pieces.

Thattai Receipe;                      

Ingredients:

Rice Flour - 1 cup           
urad dal flour - 1 tbs (dry light roast urad dal and powder it in mixie jar)        potukadalai flour - 1 tbsp

Butter - 1 tbsp               
channa dal - 1 tbsp (soaked for 1/2 hr)

Asafoetida -1/8 sp

Salt to taste

Chilli powder 1/4 tsp  pepper powder 1/8 tsp
Oil for frying

Mix all the ingredients and make a dough adding water little at a time.  Then make a small ball and flatten it in a plastic sheet coated with oil. Then deep fry it in oil till it turns into golden brown.

Easy Milagu Kuzhambhu

Milagu kuzhambhu 

Ingredients :

1 tbsp.      - Coriander seeds
1/2  tbsp.  - Channa dal
1/4 tsp.      - Methi seeds
1 tbsp.       - Black pepper
1 no.          - Red chilli
1 small piece - Asafoetida
Gingly Oil              - 2 tbsp
Gooseberry size tamarind
1/4 tsp.       - Turmeric powder
Curry leaves
1/2 tsp. -   sugar/jaggery
Salt to taste

For making milagu kuzhambhu add to the tawa 1 tbs coriander seeds, 1/2 Tbs channa dal, 1/4 tsp methi seeds, 1 tbs black pepper, 1 red chilli, solid asafoetida,  little curry leaves saute in 1 tbsp of gingly oil and after they turn golden brown add gooseberry size tamarind and sauté it a bit and wet grind them with water.  Then keep a kadai add 2 tbsp oil add mustard seeds.  After it splutters add the ground mixture,salt and turmeric powder.  You can add around 1 cups water (the water can be adjusted according to your taste whether to get a thick or thin kuzhambhu) to this and boil till the raw smell goes.  Then add sugar/jaggery to this and switch off the flame. 

Dosai Milagai Podi

Dosai Milagai Podi

* cup - 250 ml

Sesame seed white 1/4 cup
Channa dal - 1 cup
Urad dal - 1 1/2 cup
Milagai vathal- 25 nos
Katti Perungayam 1 tsp
Oil.  - 2 tsp
Salt to taste
Sugar - 1 tsp

Procedure:

Dry roast sesame seeds and grind it separately.  Add oil to the tawa and shallow fry all the ingredients  and grind it coarsely in a mixie jar and then mix the ground sesame seeds to it.  Store in a airtight jar.

Masala Oats

Masala Oats Recipe:

Ingredients:

5 tsp    -   Oats
2 tsp.   -    Finely chopped onion
1 tsp.   -    Finely chopped carrot
1 tsp.   -    Green peas
2 tsp.   -    Finely chopped tomato
1 no.    -    Finely chopped garlic
1/4 tsp -    Rasam powder
Pinch.  -    Garam masala
Pinch. -     Turmeric
1 tsp.   -     Oil
Salt to taste

Saute in 1 tsp oil finely chopped 2 tsp onion, 1 garlic, 1 tsp carrot, 1 tsp green peas,2 tsp tomato after that add 1/4 teaspoon or little more rasam powder, pinch garam masala, pinch turmeric sauté and then add oats and water to cover the oats. Close it and cook for 3 to 5 mts. Add salt and enjoy

Easy Sambar Rice

Easy Sambar Rice

Ingredients:

Podi to be stored in fridge:

• 3/4 cup * coriander seeds
• 1/2 cup * channa dal
• 2 spoon methi seeds
• 2 tsp asafoetida
• 20 Red Chillis
• 1 cup * fresh tamarind
• 1 cup * frozen coconut/fresh coconut
• 2 tsp oil

* cup = 1 rice cup - 160 ml

Ingredients for sambar rice:

• 1 cup raw rice
• 1/2 cup toor dal
• 5 cops water
• 1 cup cut vegetables like white pumpkin, beans, carrot, capsicum, onion and tomato
• 1 tsp ghee
• 1tsp mustard seeds
• 1/4 tsp turmeric
• 2 tsp gingly oil
• Few curry leaves
• 2 tsp cut coriander leaves

Procedure;

In a pan, add oil and roast the above ingredients except for the tamarind and coconut.  Saute till they become golden brown and then add the tamarind and coconut saute for 1 minute and grind everything in a mixie jar after it cools completely.

In a pressure cooker add 1 cup rice, 1/2 cup toor dal, cut vegetables one cup like white pumpkin, beans, carrot, capsicum, onion and tomato, turmeric, 5 cups water and pressure cook for 3 to 4 whistles. Meanwhile in a kadai after it heats up add 2 tsp of gingly oil 1 tsp mustard seeds after it splutters add curry leaves and coriander leaves and remove from fire. After the pressure releases open the cooker and switch on the fire add 5 to 6 tsp of the grinded powder, salt to taste and the oil with mustard seeds etc to the cooker if needed add water to bring to the right consistency. When it is heated to an extent remove from fire and add 1tsp of ghee and serve.

When u keep the powder ready in the fridge it is easy to make this sambar rice.

Drumstick Leaves Wheat Rava Adai

Drumstick leaves wheat rava adai

Ingredients:

1 cup.         -   broken wheat
1/2 cup.     -  tuvar dal
1/2 cup.     -  channa dal
3 to 4         -  red chillies
1/4  spoon - Asfoetida
Salt to taste
1/4 cup.     - Drumstick leaves
3 spoons.  - coriander leaves

Procedure:

Wash and Soak the broken wheat and dals in water for 2 hours.  Drain the water and grind it in a mixer jar coarsely then add salt, drumstick leaves and coriander leaves.  Keep it aside for 1/2 hour.

Heat the tawa and pour and spread it then add oil and turn both sides till it become golden brown