HAPPY NEW YEAR

 Today I did a different preparation on my own...

For all of you...

I'll present the result here...

HAPPY NEW YEAR ALL

HOME MADE STRAWBERRY SAUCE

STRAWBERRY SAUCE RECIPE

       

           My husband helped  me find this  recipe...we tried this and got nice result... Tastes like we expected .. I love strawberries ..I had this sauce with vanilla ice cream in Costco .. I really addicted to that ,so whenever we go costco.. I want to have this ...

 But now I prepared this sauce at home,also we have vanilla ice cream ready in freezer. So I can have this at anytime ..ymmmm.....

Thanks to my hubby for finding me this yummy recipe ..

Thanks for the one who shares this recipe to all ..And  sorry  , I   Couldn't find the link of this actual recipe .

                         

This sauce also goes well with Pancakes ..we can use this sauce for cake topping also.

Ingredients:

Strawberries. - 2 cups ( chopped to small pieces)

Sugar.             -1/3 cup

Water             - 1/3 cup

Corn starch.  - 1 tbsp

Water.            - 2 tbsp

 Vanilla extract -1 tsp

Method :

1. Wash and cut the. Strawberries 

2. In a pan ,put this strawberries ,sugar and 1/3 cup water . Keep this pan In medium flame for about 10 minutes.. Or until blend ..

3. Mix corn starch with 2 tbsp water and keep it aside..

4. When the strawberries become soft,reduce the flame  ,add the corn flour mixture and vanilla extract  ,keep stir for 2-3 minutes . I'll become thick  .stop stiring and switch off.

5. Let it cool , store in a jar and keep it in fridge .

6. Use this in your Favorite recipes and enjoy the taste.

IDIYAPPAM RECIPE இடியாப்பம்

இடியாப்பம் - IDIYAPPAM 

     

          An healthy and easiest recipe . Breakfast of tamilnadu..made with raw rice flour . I usually do the way that my mom taught me...she also give me a tip..by following that rightly I get perfect idiyappams always ..but at first ,I forget that method sometimes and messed up idiyappams ..but had some nice kolukattais (mothaham or rice dumplings)...!

                               

Ingredients:

Raw rice flour.     1 3/4 - 2 cups

Water                 2 cups 

Salt as needed

Method:

1. Add  salt (I add 1/4 tsp ) to the raw rice flour,mix well  and keep it aside.

2. Boil 2 cups of water .switch off flame when  water starts to boil. Let it stand for 1 - 2 minutes

3. Start adding  water little by little to the flour , mix evenly using a fork , when the flour  reaches   chapathi dough consistency (not so tight or loose), stop adding water ,  I almost add 2 cups water .

4. Cover the dough and let it sit for 5 minutes.

5. Keep idiyappam press and idli pan ready. Stuff the dough into IDIYAPPAM press . If you need ,just coat the inner of IDIYAPPAM press with  a touch of water (makes the dough comes out easier)

6. Now press the dough onto the prepared idli plate. We usually put wet cotton cloth piece over the idli plate and do idlies ,idiyappam...

7. Steam that IDIYAPPAM for about 8 minutes . Make sure if it is completely cooked before take it out. It takes little bit more time for the first plate to be steamed ,but after you do second ,third   It'll take only 4-5 minutes ,because for the first plate,water to be boiled ,so that'll take some time.

8. Have this idiyappam with    

         *grated coconut and sugar  ( or)

         *coconut milk.  ( or )

         * grated coconut , sugar and banana ( this one is also tasty ..my athai's version) (or)
         * mutton salna ( favorite combination  in kayalpattnam..... )

Notes:

1. Water level for making dough may be more or less depending on the type of raw rice flour  used,.not all the rice flours are same ,that we get from our side.

2.I used our own rice flour (means my dad do agriculture and we have our own rice ) there is no match for this one in stores .

3. Don't add raw flour in between or at last during  the mixing process ,if you do so ,you can't  press this dough out . Logic is , we are adding boiled water  to the flour makes it cooked evenly  upto a level first, so if you are adding flour in between that may not be cooked that much and also it'll become tight .

4. If you feel like you mixed the dough very loosely ,don't worry just leave the dough closed for some time ,it'll dry ,do the remaining process  after you get the right stage .

5. Apply oil to your hand and inside of idiyappam press  ,if you feel like  the dough is sticky . 

              

MIXED VEGETABLE CURRY

MIXED VEGETABLE CURRY

    My daughter's Favorite dish ...mom-in-law taught me this curry. It is simple and healthy.

Chopping vegetables is the only time you need more...if you cut all veggies earlier ,you may have this curry ready  in 15 minutes.... During weekdays ,I prepare  lunch (lunch box) for my husband at morning time..if I'm planning this curry for lunch box, A day before , I cut all veggies ready for  curry and keep it in fridge ..so,morning preparation becomes easier..

                                

Ingredients:

Mixed vegetables    - 4 cups ( carrot,beet root,potato,peas,beans,chayote( Chow-chow) )

Large onion.            - 1 ( medium size)

Tomato.                   - 1 (medium )

Ginger garlic paste -1 tbsp ( headed)

Oil.                           - 1 tbsp

Red Chili powder.   -  1/4 tsp headed

Fennel powder.       -1 1/2 tsp headed

Coriander powder( roasted )

/home made kulambu podi    - 1 tsp headed

Garam masala.      - 1/4 tsp headed

Green chili.            - 2 

Coconut milk         - 3 tsp (thick) [ I use canned coconut milk. You may grind coconut and use as  paste ]

Salt  to taste.

Making:

1. First,wash all veggies and dice them ,should be equal in size . I cut them as 1/2 inch size.slit the green chili.

2. Take a pressure cooker,pour oil in it ,keep it in medium flame , add  onion,green chili  and little salt ,sauté for 1 minute ,add ginger garlic paste ,sauté for another minute then add cut tomatoes ,sauté until onion and tomato become soft and mushy. 

3. Add vegetables  and mix well,now add coriander powder,chili powder,fennel powder,garam masala powder and mix well. Now add coconut milk or coconut paste and 1/4 cup water ,stir well and place the cooker lid . Keep  the flame in medium until first whistle ,and then reduce  a bit. Wait for two more whistles and switch off  stove( for me it'll take 10 minutes for this 3 whistles) . Open after, pressure  completely released.

4. Taste it and add more salt if needed. If you feel like watery,keep it in medium flame for 2 minutes in open pan .

5. Enjoy this healthy dish with chapathis  ,it also  goes well with rice also....

Note: 

1.  For  mixed veggies, I take 1 big carrot ,one medium beet root,1/2  piece  chayote( chow- chow),1 cup peas frozen ( you can use fresh peas, do not use dry peas) ,9 beans,1 small potato 

2. I use home made kulambu podi in the place of coriander powder,that gives an extra flavor and also aroma is really good.

HOME MADE KULAMBU PODI

HOME MADE KULAMBU PODI

    Almost every day we use this kulambu podi. For making all variety of pulli kulambu ( garlic kulambu,Mana thakalli vathal kulambu,sundaikai vathal kulambu ,mochai kulambu...the list goes on like this ). First thing I have to mention here is  making Of Fish kulambu , surely I need this home made podi.My hubby says that I'm making fish kulambu really... good . This is all because of this home made PODI .I didn't tried any store bought kulambu podi. This  kulambu podi recipe belongs to my grandma's  and  actually I don't know whose recipe my grandma has followed . My mom told me this recipe. In our home town we have lot of mills for grinding masalas and also flours ,rice. So we just do the roasting of ingredients and grind them in that mill.

 My mom told me that,now- a - days every thing have become easier  but before  they used to do this grinding process  using grinding stone (அம்மிக்கல்) and also they have to do this kulambu podi everyday, actually not podi they made as paste . ( this is one of  the reason why they are still stronger! Than this generation). I know how to do in  grinding stone  and  I used it . That stone is still in our house.

But now,every houses have their own set of electrical or electronically kitchen appliances(  sorry about the current ?)

My athai also told me  the same story of theirs. She is also making  kulambu podi  but that is a  little bit different.

                                      

Here I'll give you that recipe..later I'll give you our Fish kulambu recipe.....ok...

Ingredients:

Coriander seeds  1 kg

Split channa dal.  50 grams

Cumin seeds.     25 grams

Whole turmeric / turmeric powder - 2 large pieces/2 tsp headed

Making:

Dry roast all the above items separately except turmeric.let it cool ,mix them all ,add turmeric whole and grind them in your near by mills.

Or, use your  mixer grinder ,take a big jar , put all the ingredients  and grind them all together to fine powder,if you didn't get that much fine , no problem ,just sieve the powder (use fine mesh sieve)and take out the coarser from the fine powder.

Then again grind the coarse particles and sieve ..repeat this process until everything is powdered.

If you are using turmeric powder ,finally add it .

Note:

1.If you  roasted all ingredients  and cooled for a while,but you don't have time to do the grinding immediately ,you want to do it later  then do one thing. Don't let that cool in outside  for long time.Put all roasted ingredient in an air  tight jar . It keeps the  crisp of ingredients.

2.  For me this  quantity of powder comes for atleast 8 months . I'll stay fresh for long period,but do the roasting  process with care,during dry roast don't let it burn at the same time roast until the color turns to light brown .
3.Use whole turmeric or turmeric powder.

Pan cake

PAN CAKE RECIPE

    
   An easiest breakfast to make. I usually do this when I've no idea for the breakfast...and also I need to prepare breakfast quickly.My hubby didn't like reputation of recipes in a very short period...one more person  ,I have to mention here ,who also has  the same habit  of my hubby,that is my 2 year girl ....! like his father .....

Let's come to the recipe,Pan cake is really an easiest and quick recipe.

                          

Serving :3-5 persons

Ingredients:

All-purpose-flour    - 1 1/2 cups 

Baking powder.       - 3 1/2 tsps

Salt.                         - 1 tsp

White sugar             - 1 tbsp

Milk.                         -1 1/4 cups

Egg.                         - 1

Butter.                     - 3 tbsp. Melted

Making:

1.  First  sift the four ,baking powder and salt together .

2.In a mixing bowl,put  the sifted flour ,white sugar , melted  butter ,egg and half portion of milk...beat with an electric hand mixer or use a hand whisk ,add the remaining milk and mix until everything is fully incorporated.

3. Heat the griddle  to medium ,pour the mixture over the griddle and spread evenly ,don't make it thin,(diameter of  4-5 inches) . Use 1/4 cup  of mixture  for each pan cake .  You'll get right sized pan cakes. Wait until sides get brown and then flip it ( don't burn it). Let the other side cooked.

It'll take  2 minutes only .

4. Now come to  the serving, pour Maple syrup or Honey over the pan cakes ..It's really delicious ,children  like to have this .

CARROT AND PEAS KURMA

CARROT AND PEAS KURMA

         I learnt this recipe from my Amma. I really love the taste of kurma when my Amma make this.Ofcourse each and everyone loves the taste of their mother's preparation  . I hereby give you the same method that my Amma follows.

                 

Ingredients:

Dried Peas.         - 1 cup ( soaked over night  in 2 1/2 cups water)

Fennel powder   - 2 tsp

Garam masala    - 1/2 tsp

Chili powder        - 1/2 to 1 tsp as per your spice taste

Salt.     To taste

Carrot                     - 1 -2 medium sized

Ginger garlic paste - 1 tbsp

Large Onion.           - 1 ( medium)

Oil                            - 1 tbsp

Making:

1. Wash and peel the carrot skin and cut them into large cubes .(1 inch size). Cut onion lengthwise.

2.In a pressure cooker  pour oil  ( medium flame) add ginger garlic paste,fry for a minute then add chopped onion and  sauté until the onion becomes transparent. Now ,add  carrot and peas to it,no need to drain the soaked water.

3.Pressure cook peas with the soaked water itself  ( 2 whistles in medium heat and reduce to low flame and wait for  another 2-3 whistles,15 minutes on the whole).switch off stove and wait until pressure released.

4. Open the cooker and keep it in medium flame ,add the masalas (garam masala,fennel powder,chili powder) and salt to taste .keep the stove on ,until it reached the consistency you need . I actually stops at the thick stage. If you want that to be thin ,add more water.

5. Have this with chapathis ,pulkas or even with dosa.

6. We can make rotti rolls with this ,place a spoon of masala on rotti and roll it .

              

SEMIYA UPMA

SEMIYA UPMA

       Semiya upma is a quick breakfast,if you add vegetables in it then surely it'll be the healthier one ,my athai used to do this kind of upma ,like adding vegetables,coconut  and nuts. It looks rich,even children's like to have this . It also a healthy dish . It takes not more than 15 minutes to cook,if everything is prepared earlier .(chopping vegetable )

  

 

Ingredients:

Shallot onion/

       sambar onion.  -   2

Carrot.                     -   1/4 cup

Beans                      -1/4 cup

Peas                        -1/4 cup

Turmeric powder    -1 pinch

Chili powder.          -  1 pinch

Grated coconut     -1/2 cup loosely packed

Cashews           hand full

Mustard seeds.      - 1/2 tsp

Oil.                          - 1 tsp

Salt.   Needed ( around 1/2 tsp)

Roasted semiya

            /roasted vermicelli. 3 cups

Making:

1.Wash and finely chop the vegetables into equal sizes (finely chopping make vegetable cook faster). I cut them into size equals peas.we can also add cabbage to it ,if you like it.

2.Take a pan ,pour oil and roast the cashews  until light brown and keep it aside. In the same pan add mustard seeds ,wait for the splutter sound and add chopped onion ,carrot,beans and peas one by one .Add salt to the vegetables and sauté  for Atleast 3-5 minutes .(medium flame).

Adding salt to vegetables at this stage make them cook quickly.

3.Now ,add 2 cups of water to it ,add red chili powder and turmeric powder and close the pan with a lid and let  it boil( medium flame). It'll take 5 minutes or less.check the vegetables ,if it is not fully cooked ,close the lid and wait for another 2-3 minutes.surely it'll be done within this time.

4.Now ,add roasted vermicelli into the pan ,make sure to keep the flame at low .it looks like water is less,but that is enough .after 1/2 minute ,using a spoon mix vegetables and vermicelli .make sure that all vermicelli is evenly mixed with vegetables ,so that it can get some  water and cooked(no vermicelli ,left as dry) . Every  1/2 minute give a mix. Within 5 minutes it'll be done .

5. Switch off stove,top with grated coconut and cashews .Have  this with or without  sugar  .serve hot.

   Enjoy the taste....

Bottle guard adai

 BOTTLE GUARD ADAI

                I learn this recipe from my sister-in-law ,it's good and healthiest recipe . ADAI  is a type of dosa but made of different batter . We can make ADAI in many different ways. This is one among them. I know Split channa dal ADAI , Green gram adai other than this bottle guard adai . I'll post them later.

                      

Ingredients:

Idli rice.             -3 1/2 cups (headed)(soaked in water for about 3 hrs)

Bottle guard      -2 medium size (cut pieces measures about 6 cups)

Turmeric powder- 1/2 tsp

Coriander seeds. -3 tbsp

Dry red chili.       - 4 large (soaked together with idli rice)

Making:

Step 1. Wash and cut the bottle guard,first peel the green skin and cut them into small cubes .grind this pieces in a mixer jar with less than 1/4 cup water.  It's good that ,if you can grind it without  water . This paste measures about 3 1/2 - 4 cups(idli rice and this liquid measures equal)

Step 2. If you are using table top grinder  for batter making ,don't try to do the step 1  in table top,simply use a mixer jar to do that process.

First in table top put the coriander seeds and a little water .let it grind for a while ,then cut the soaked dry red chilies and put them in.after 4-5 mnts add soaked rice and also bottle guard paste  .let it grind ,add more water if needed.

Add turmeric powder and salt in between .

On the whole you need  20 minutes for grinding in table top wet grinder.

That's it....it's done ,keep that batter outside for about 2 hrs and then keep it in fridge.

You can use that batter at any time after this 2 hrs. 

If you are using this batter after 2 hrs ,adai is really good..you'll love the taste..

If you are using after 1 or 2 days(left in fridge)...you feel like .'.wow ...it's more taste then yesterday'.

I finish this batter within 1 week.

Have this adai with coconut green chili chutney.....

Note:

Use dosa griddle ,It needs triple  the time for cooking when compared to normal dosa.

Grind batter is thick,at the time of adai making add more water and make it to a thin batter.Add more salt if needed.

Heat the griddle to maximum and then pour this thin batter on it,spread the batter in a moment . Pour oil over the adai.Wait until the sides changes brown,then flip it,and let the other side be  cooked  . It's tough to handle at first time ,but after it'll become easier..

Ginger garlic paste

GINGER GARLIC PASTE

                I found this paste really helpful for me .The reason is ,I'm making chapatis daily and also I need to do gravy or some side dish.Mostly all of my recipes need ginger garlic paste. One of my friend told me , that we can get store bought ginger garlic paste ,also she added that the flavor was not so good but ok....that moment only I'm thinking of making ginger garlic paste at home.

For the last one and a half year I'm using (my own ) this  home made ggpaste . Really good flavor and fresh smell until I took the last spoon out of my jar. Actually I stored this ggpaste in refrigerator  for 40- 45 days. Every 1 1/2 months I made this ggpaste and store it in fridge. 

                             

Ingredients:

Ginger                        2 cup flat (skin removed and diced )

Garlic.                        2 cup headed ( skin removed)

Any vegetable oil.     3/4  - 1 cup

Making:

1. Remove the skin of ginger  by scraping with knife or use a peeler to do so. Wash the ginger and dry them using paper towel. Cut them into small pieces ( make measurement after this step)

2. Remove skin of garlic.

3. Put these two in a mixer jar ,pour oil and grind them to a fine paste . I use big mixer jar ,and I do this in one jar ,if needed grind them as two patches.

4. Keep this paste in a clean and dry container and also keep it refrigerated .

Note:

During grinding process ,put garlic and ginger  as layers.first put garlic and then ginger and again garlic and ginger. It'll make grinding easier . If you put ginger first ,sometimes it got stuck in the blade.

Tomato garlic chutney

TOMATO GARLIC CHUTNEY

 This is our newly founded recipe,and also i  got the test certificate passed from my husband......

I'm sure this chutney is good..here is the recipe.

                       

Ingredients:

Tomato              - 2 (medium size)

Large onion       -1(medium size)

Dry red chili      - 4

Garlic pod         -4 ( i take 2 but size is big)

Coconut grated - 3 tbsp

Roasted channa dal
/ pottu kadalai           -1 tbsp

Salt as needed

Hing a pinch

Oil      -1 tsp

Making:

1.Wash and cut tomatoes and onion into small pieces 

2.Take a pan ,pour oil roast the red chilies slightly and keep them aside. In the same pan add chopped tomatoes , onion ,hing powder and garlic pods one by one .(in medium flame for about 6-7 minutes).this step is just for removing  the raw flavor .switch off stove and let it cool for a while.

3.Add the above ingredients,red chilies  and salt to the mixer jar  .Grind them to a fine paste .check the taste and add enough salt.

4. Our chutney is ready .It goes well with dosa and idli ...we tried .