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Friday, April 10, 2015

Beet Root Salad with Orange

This delicious, light and refreshing salad is perfect to serve up as a side, starter, snack or a healthy light meal on a summer day. A gorgeous salad tastes as good as it looks. Beets and oranges are a preferred pairing the two might also be combined with other vegetables (carrots, cucumbers, peppers, or turnips).  

Orange juice-1/4cup
Salt-as per taste
Pepper powder-1/4 tsp
Orange rind-1/2 tspn(Optional)
1.Boil the beetroots. when cool, peel and dice them into cubes. chill them.
2.Mix orange juice, oil salt, pepper,sugarand orange rind in a bowl and whisk till mixture is homogeneous.
3. Pour the dressing over the beetroot pieces and garnish with orange and mint or coriander leaves


Sunday, April 5, 2015

Home Made Arisi Appalam

Appalam is a basic part of many South Indian meals and no festival or ceremony dinner is complete without appalam on the menu. In my home every one loves Appalam. whenever I go to my husband home town  kalidaikurichi i used to brought various type of Appalams. In Kallidaikurichi Appalam making is a major cottage industry. There we love to eat Appalthu urundai . But me & my children loves Arisi Appalam.So This time I decided to prepare rice/ Arisiapplam at home. After so many errors I succeed making Arisi Applam.whenever I prepare new things I make it in small quantity.In this measurement I got 25 appalms.
Rice flour– 2 cups
Sabudhana– 1/2cup
Green Chillies– 2 {If you need more spice add one more}
Salt - as per taste
Pirandai- small piece
Asafoetida -1/4 tsp
Lemon -I  { First I used 1/2 lemon but i feels less tangy so I added full lemon}
Coconut Oil– 2 to 3 tbsp

1.Soak sabudhana in hot water for 10 to 15 min. peel the skin of  pirandai. cut into small piece and Then grind it along with greenchilli&sabudhana in fine paste.
2.Mix rice flour ( I had home made rice flour) and grinded sabudhana with required amount of salt. The consistency should be quite thick.If needed Add small amount of water.
3.In an Idli stamer make it as a big ball and steam it for 10 minutes . Then remove from Idli steamer allow it to cool.
4.Further take it out and add lemon syrup and Asafoetida mix it properly. Then mash it for a while and with the help of coconut oil .
5.The dough is pounded in the stone mortar (Kal Ural)or in food processorto make the dough soft.. I put the dough in mixie for few seconds and rest pounded by my hands.
 6.Once the dough is mademake small balls and rolled out into very thin circles 
and Spread these on a sheet of plasticpaper and dry it in the sun or under the fan.(With patience I tried to make such consistently thin circles)
7.Repeat this procedure for all the balls until all the balls are over.
8.Once dried fry these in hot oil, they “puff up” or curl when they are done. They have a delicate crunch and are absolutely delicious.


Sunday, March 15, 2015

Mini Idli Sambar

Last month when we went to chennai for marriage I have tasted mini idlisambar quite a few times in Marriage and in other functions and we love it a lot and I bought the mini  idli pot from chennai..This week I made this Mini Idlis for Breakfast. These idlis are similar to the usual idlis in batter. But these  mini idlis are soaked in bowls of sambar. The idli absorbs the flavors of the sambar and becomes almost double in size but becoming soft and tender in the process. If you put one idli in to the mouth, it just slides down like butter. The idli sambar combination with a spoon of ghee on the idli makes it tastierespecially when its served hot.

For Idli:
Idli Rice- 3cups
Urud Dal-1 cup
Salt as per needed
Note: I never add cooked rice or methi seeds for idli batter.Idli softness depends upon the more you grind, we get soft idlis. While grinding urad dalYou need to keep adding little water now and then.
For Batter:
Wash& Soak the urud dal and par boiled rice separately for at least 6-8 hrs.
First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained. Remove and keep aside.
In the same grinder) add the lentil Grind it once again. You need to keep adding little water now and then. You will notice that the batter doubles up in volume when ground. When the batter is smooth remove and pour it along with rice batter.
Add salt, mix well and set aside. The next day, after fermenting, stir the batter well.
Put spoonfuls of the batter into greased idli moulds and steam the idli pot for 10 to 12 minutes.
Turn off the stove.  Wait for 1 minute.
Remove the idli stand from idli cooker and set the stand aside for a few more minutes. Use a spoon and remove the idlies from their moulds. Serve hot with sambar.

Coconut chutney:
Fresh Coconut grated - 1 cup
Green Chillies, chopped-3
Roasted Chana Dal (daliya)-1 tbsp
 Tamarind - small size
Water-1/2 cup
Salt as per taste
For Tempering
Mustard Seeds-1/4 tsp
Urud dal- 1/4 tsp
curry leaves- 4
Hing- 1/4 tsp

Grind the coconut with abouve ingredients into a fine paste in the mixer.In a small pan, heat the oil and when hot add the mustard seeds, curry laves, dry red chillies and urad daal. Remove from the fire and add to the coconut paste and serve.

Tiffin sambar:
Toor dal  OR Moong dal – 1cup
Turmeric powder -  1/4 tsp
 Oil – 1 tsp
  Pumpkin – 4-6 pieces ( cube sized)
   Drumstick – 1 no ( Chop into small pieces)
  Vegetables ( Carrot ,Brinjal, potato)
   Small onion -  a cup
   Tomato –  2 nos
 Tamarind- small gooseberry size
To roast and grind
    Oil- 1 tsp
    Dhania / Coriander seeds – 1 tbsp
    Channa dal – 2 tbsp
    Red chillies – 5 nos
    Methi seeds – 1/2 tsp
Grated coconut- 3 tblsp
To temper
    Mustard seeds – 1 tsp
    Methi seeds 1/2 tsp
    Red chillies – 1 nos (pinched)
    Curry leaves –  a few
    Hing /asafetida – few pinches
Coriander leaves –  to garnish
Rinse dal Add water and pressure cook dals with turmeric powder for 4 whistles in low medium flame.
Soak the tamarind, extract the pulp, keep it aside.
Chop the vegetables and keep it aside.. In a kadai roast all the above said ingredients and make it a powder..
 In a pan, heat oil  then add the mustard let the mustard crackle and add the methi seeds.   add pearl onions or shallots, curry leaves and asafoetida. stir and saute for 2 minutes.
Then add the veggies and saute for 4 to 5 minutes and then  add the tomatoes, salt and continue to saute for 6 to 7 minutes more  pour water. then add the strained tamarind pulp and stir well.
 Let boil for sometime till all the vegetables are cooked well and a sambar aroma starts to waft, If the vegetables are not cooked, then continue to simmer till they get cooked.
Take the cooked dal and mash well and add the ground paste to the boiling sambar and  simmer the stove until the raw aroma of the tamarind goes away..
Check the taste and add more salt if required.  It will thicken. Add little water if necessary .    Sambar should be neither thick nor runny, it should be in between Boil for few minutes.ThenSwitch off the flame and garnish with coriander leaves.
Place the idlis in a wide bowl; Pour ladle of hot sambar generously over the idlis. garnish with coriander leaves and add a dollop of ghee on top. Enjoy!


Thursday, March 5, 2015

Nendram Pazham Pradhaman

Nendram Pazham Pradhaman

Nendra Pazham is the Kerala special banana Last week I brought it from KeralaIt become ripe. So Today for my Poornima Puja I prepared this Payasam/ Pradhaman as Neividhyam. Pradhaman is basically payasam prepared with coconut milk.The flavour of jaggery and coconut milk together with the sweet ripe plantains, Made this payasam just divine.

Ingredients :
Ripe Banana /Nenthrapazham  - 2 (big)
Jagerry/vellam -1 cup (crushed)
Thin coconut milk 3rd extract-11/2 cup
Semi Medium Thick Coconut milk - 2nd -1cup
Thick Coconut milk - 1st extract  1/2 cup
Coconut - ¼ cup, cut into small piece
Cardamom powder -1/2 tsp
Cashews nut -2 tsp
Raisins - 2 tsp
Ghee - 4 tbsp
1.In a pan add 1/2 water and chopped ripe banana pieces.
2.Let it cook fully Grind or mash the cooked banana and make it into a smooth pulp, do not add any water while grinding or mashing.(I used Mash Banana with spatula)
3.In little water melt jaggery and make a thick syrup. Strain to remove any impurities and set aside.
4.Add the nendram pazham pulp and mix well. Stir it well and mash with the back of the spatula if you find any lumps.
5.Cook on medium heat for 4 to 5 minutes, stirring continuously, till the banana and jaggery mixture come together as a mass.
6. Add 3rd extracted milk. Stir and cook till it thickens up. Then add 2nd extracted milk and cook for  minutes. Stir occasionally to avoid burning.
7. Turn of flame and add the Thick coconut milk. Mix well.
8.Heat ghee in a small pan fry cashews,raisins and coconut pieces and add this to the pradhaman.
9.Yummy NendraPazha Pradhaman is ready,Serve hot orWarm!


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