Moong Dal Payasam

MOONG DAL PAYASAM
Ingredients:
moong dal - 1 cup
jaggery - 1 cup
coconut milk - 2 cups
water - 4 cups
cardamom powder - 1 tsp
cashews (broken) - 20
raisins - 20
ghee - 1/4 cup

Method:
- in a pressure pan add the washed moong dal and 3 cups of water
- leave it to steam for 4 whistles
- mash well
- add the jaggery and 1 cup of water and make a semi thick syrup
- strain the syrup in a strainer
- add the syrup, coconut milk to the dhal mixture
- mix well
- add cardamom powder
- fry cashews and raisins in ghee until golden brown
- mix well
- bring it to boil and turn off the stove- serve chilled/ cold

This is for the EVENT: COOKING 4 ALL SEASONS

Tamil New Year, 2009

Hi all,
WISH YOU ALL A VERY HAPPY TAMIL NEW YEAR..
I celebrated this year (14th Apr 2009) with so much of happiness and enjoyment. Today though its new year (tamil) I didnt get leave from my official work being in Bangalore. The first time we did all the celebration all alone without any older person around. Some how managed and took my hubby help in cleaning and decorating my home and I prepared Urad Dal vadai and Moong dal payasam and did pooja. I have posted the picture here.. so some how made a very little quantity and managed to finish the entire food what I cooked today.

Cabbage Kootu

CABBAGE KOOTU
Ingredients:
cabbage - finely chopped - 1 cup
green chillies - 3
onion - 1 (sliced lengthwise)
cumin seeds - 2 tsp
salt to taste
oil - 2 tsp
curry leaves - 10
mustard seeds - 1 tsp
channa dal - 1/4 cup

Method:
- in a pressure pan add the washed channa dal and the cabbage. Add some water and steam it for 3 whistles
- grind green chillies and the cumin seeds into a fine paste
- in a pan add oil
- add mustard seeds when the oil is hot
- add the curry leaves and the onions and fry
- when the onions turn golden brown add the ground paste and fry for 2 mins
- add the cooked cabbage - dal
- saute for 2 mins and serve

This is for the EVENT:

Viki's Kitchen

Ven Pongal

VENN PONGAL
Ingredients:
Rice - 1/2 cup
moong dal - 1/2 cup
salt to taste
pepper - 2 tbsp
cumin seeds - 1 tsp
green chilli - 1 (finely chopped)
cashew nuts - 2 - 3 tbsp
ghee - 1/2 cup
ginger - 2 " (finley chopped)
curry leaves - 10 - 15
water - 6 cups


Method:
- wash both the dal and rice
- in a pressure pan- add ghee (keep 5 - 6 tbsp seperately) and fry the rice and dhal well
- then add salt and add the water and leave it to steam for 5 - 6 whistles
- remove and keep it aside
- in a pan add the left over ghee
- power the pepper coarsely
- add the curry leaves, pepper, cumin seeds and green chillies, ginger and fry
- then add chopped cashews and add them to the cooked rice and mix well.
- serve hot!




Thanks goes to : Uma , my Hubby's collegue who taught me how to make this tasty dish!!

Raw jack fruit masala

RAW JACK FRUIT MASALA
Ingredients:
Raw jack fruit - 1 small
onions - 2
tomatoes - 2
khus khus - 1 tsp
cloves - 2
saunf - 1 tsp
coconut (grated) - 1/4 cup
green chillies - 2
ginger garlic paste - 1 tsp
oil - 4 tbsp
turmeric powder - 1/2 tsp
chilli powder - 1 tsp
corriander powder - 1/2 tsp
salt to taste

Method:
- cut the jackfruit into 2" cubes along with the skin
- it will not be possible to scrape or cut the skin off when the jack fruit is not cooked
- in a pressure pan add 1 pinch of turmeric and a pinch of salt
- add these jack fruit cubes into the pressure pan with water and steam it for 1 whistle
- this cooks very fast
- now remove the water and cut off the skin
- keep the cubes aside
- grind coconut, saunf, khus khus, green chillies, cloves with some water and make a fine paste
- in a pan add oil
- add finely chopped onions and fry till golden brown
- then add the finely chopped tomatoes and fry
- add the ginger garlic paste
- fry well
- to this add the jack fruit slices, red chili powder, corriander powder, salt, turmeric powder
- fry well until the masala is incorporated
- then add the ground paste and fry until the masala is coated to the slices
- serve with rice

This is for the EVENT:



Viki's Kitchen

Drumstick Masala

DRUMSTICK MASALA
Ingredients:
drum stick - 8 (cut them into 1" pieces)
onions - 3
tomatoes - 3
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
ginger garlic paste - 1 tbsp
oil - 5 - 7 tbsp
cloves - 2
cinnamon - 1" stick
salt to taste
turmeric powder - 1/2 tsp
corriander leaves - 2 tbsp (finely chopped)
water - 1 cup

Method:
- in a pressure pan add drum sticks, turmeric powder, red chilli powder, corriander powder and salt to taste
- add water and pressure cook for 2 whistles
- chop the onions and tomatoes finely
- in a pan add oil and add the cloves and cinnamon
- then add the onions and fry
- add the ginger garlic paste and tomatoes and fry until the raw smell goes off
- add the corriander leaves and add the cooked drumstick along with the water and fry
- wait until the water evapourates and fry until the masala is coated on the drumstick
- serve with rice

This is for the EVENT:

Viki's Kitchen

Lettuce and Chinese Cabbage Sabji

LETTUCE AND CHINESE CABBAGE SABJI
Ingredients:
Chinese Cabbage - 2 cups (finely chopped)
lettuce leaves - 1 cup
green chillies - 3 (finely chopped)
oil - 2 tsp
onion - 1
salt to taste
mustard seeds - 1 tsp
urad dal - 1/2 tsp
coconut milk - 1/2 cup
water

Method:
- add oil in a pan
- add the mustard seeds and urad dal when the oil is hot
- add finely chopped onions and fry
- add salt to taste
- add green chillies and fry
- to it add the lettuce and cabbage and fry
- add little water (sprinkle water) and allow them to cook
- to it add coconut milk and bring it to boil and serve

This is for the EVENT: CREATIVE SAGA

This is for the EVENT:

Viki's Kitchen

Rice Noodles

RICE NOODLES

Ingredients:

Rice noodles - 3 cups

water

onions - 2

tomatoes - 2

green chillies - 2

salt to taste

red chilli powder - 1 tsp

pepper powder - 1/2 tsp

green chillies - 2

turmeric powder - 1/4 tsp

ginger garlic paste - 2 tsp

garam masala - 1/4 tsp

onions - 3

tomatoes - 3

oil - 5 - 6 tbsp

Method:

- boil water in a pan

- add a pinch of salt and turmeric to the water

- add a tsp of oil and the rice noodles to the water and allow it to boil for 2 - 3 mins

- drain water and leave it to cool

- in a pan add oil

- add finely chopped onions and finely chopped green chillies

- fry till golden brown

- add finely chopped tomatoes and ginger garlic paste

- add salt and turmeric powder fry

- add the red chilli powder, pepper powder, garam masala

- fry till the raw smell vanishes

- add the cooked noodles and fry well until is coated on all the sides of the noodles

- serve hot

Chocolate Kulfi

CHOCOLATE KULFI
Ingredients:
milk - 1 lt
condensed milk - 1 tin (400g)
sugar - 4 tbsp
corn flour - 3 tsp
water - 1/2 cup
chocolate essense - 1 tsp
cocoa powder - 2 tsp
khova - 200 g
cream - 200 g

Method:
- bring milk to boil
- add sugar, cocoa powder and corn flour to water and make a fine paste
- add that to the boiling milk
- add the condensed milk and bring the milk to boil until it forms a custard or thick consistancy
- add khova and cream and mix well
- to it add chocolate essence
- mix well and allow it to cool
- pour it into moulds and freeze it over night
- demould after it sets and serve

This is for the EVENT: COOKING 4 ALL SEASONS

Chocolate Icecream with choco chips and walnuts

CHOCOLATE ICECREAM WITH CHOCO CHIPS AND WALNUTS

Ingredients:

milk - 3 + 1/2 cups (full fat)

cream - 200 g

sugar - 6 tbsp

milk powder - 4 tbsp

liquid glucose - 1 tbsp

CMC - 1/2 tsp

GMS - 1 tsp

chocochips - 1 cup

walnuts - finely chopped and dry roasted - 4 - 5 tsp

chocolate essence - 1 tsp

chocolate powder - 2 tsp

water - 1 cup

Method:

- in a large mouth vessel pour half glass of water and bring it to boil

- then add 3 cups of milk and bring it to a boil for 20 mins in low flame.

- then add milk powder, sugar to 1/2 cup of milk and make a paste

- add that to the boiling milk and bring it to boil for another 10 mins

- in another tea pan add 1/2 cup of water.

- to it add CMC and GMS and mix well

- add liquid glucose and mix well and make a thick paste

- add that to the milk mixture nd allow it to boil until the mixture reduces to 1/4th of the original quantity / to a custard consistancy

- cool

- strain without any lumps

- add them to a box and freeze that over night

- next day remove the milk mixture and leave it at room temperature for 30 minutes.

- now whip this mixture in a whipper (mixie ) for 10 mins or can beat it using electric beater/ blender for 5 - 7 mins or until they form a thick shining mixture

- now to this add cream and whip / blend for another 5 minutes- add the chocolate powder and essence and blend for another 2 mins

- freeze them in a closed container for 2 hrs

- now add the chocochips and roasted walnuts to the mixture

- mix well and freeze in a closed container for 6 - 7 hrs or until set and serve!!!!!

This is for the EVENT: COOKING 4 ALL SEASONS

Chocolate Icecream

CHOCOLATE ICECREAM
Ingredients:
milk - 3 + 1/2 cups (full fat)
cream - 200 g
sugar - 6 tbsp
milk powder - 4 tbsp
liquid glucose - 1 tbsp
CMC - 1/2 tsp
GMS - 1 tsp
chocolate essence - 1 tsp
chocolate powder - 2 tsp
water - 1 cup

Method:
- in a large mouth vessel pour half glass of water and bring it to boil
- then add 3 cups of milk and bring it to a boil for 20 mins in low flame.
- then add milk powder, sugar to 1/2 cup of milk and make a paste
- add that to the boiling milk and bring it to boil for another 10 mins
- in another tea pan add 1/2 cup of water.
- to it add CMC and GMS and mix well
- add liquid glucose and mix well and make a thick paste
- add that to the milk mixture nd allow it to boil until the mixture reduces to 1/4th of the original quantity / to a custard consistancy
- cool
- strain without any lumps- add them to a box and freeze that over night
- next day remove the milk mixture and leave it at room temperature for 30 minutes.
- now whip this mixture in a whipper (mixie ) for 10 mins or can beat it using electric beater/ blender for 5 - 7 mins or until they form a thick shining mixture
- now to this add cream and whip / blend for another 5 minutes
- add the chocolate powder and essence and blend for another 2 mins
- freeze them in a closed container for 6 hrs and serve!!!!!

This is for the EVENT: COOKING 4 ALL SEASONS

Award 2

AWARD 2
This is the again a award time. First prize again from Priya's Easy and Tasty Recipes.
I have posted 8 recipes (both veg and non veg) for this event for Savoury Snacks prepared from Microwave and again Iam the winner.
Thanks.. Here is the link for the entries that was sent and awarded.
AWARD FOR SAVORY AND SNACKS USING MICROWAVE!!!!

Meal Maker Masala

MEAL MAKER MASALA
Ingredients:
Soya chunks (meal maker) - 1 cup
onions - 1
tomatoes - 2
ginger garlic paste - 1 tbsp
salt to taste
water - 1/4 cup
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
mustard seeds - 1/2 tsp
oil - 4 - 5 tsp
corriander leaves - 2 - 3 tsp

Method:

- soak the soya chunks in water for 15 minutes

- then leave the pan with the water and the soya chunks to boil for 5 minutes

- allow it to cool and squeeze out water

- wash the soya chunks twice or thrice until the raw smell vanishes

- squeeze out water and leave it aside

- chop the onions and tomatoes finely

- chop the corriander leaves finely

- in a pan add oil

- add mustard seeds when the oil is hot- add onions and fry- add turmeric powder and salt to taste

- when the onions are golden brown add the tomatoes and the inger garlic paste

- fry for 4 - 5 minutes

- add the chilli powder, corriander powder and the garam masala in water and make it into a paste

- add that paste in to the pan and then add the soya chunks

- mix well and allow it to cook for 4 - 5 minutes

- add the corriander leaves and cook for 2 minutes and serve hot with rice, chappathi.

This is for the EVENT:

Viki's Kitchen

Masala vadai

MASALA VADAI
Ingredients:
channa dal - 1 cup
onions - 2 (finely chopped)
red chilies - 2
green chillies - 2
salt to taste
curry leaves - 10 - 12 (finely chopped)
oil to deep fry

Method:
- soak channa dal for 2 hrs
- grind channa dal with salt, green chilie, red chillie to a coarse paste
- mix well
- add the onions and curry leaves
- mix well

- make small balls in the mixture and flatten them a bit
- in a pan add oil
- when the oil is hot add the vada's
- deep fry them in low flame
- remove from fire when they are golden brown and serve hot

Thanks goes to :
Granny!!!!! This is one of favourite dish during child hood. She always prepred what I liked!!!!!

Kuli Paniharam

KULI PANIHARAM
Ingrediends:
idli batter - 2 cups
oil - to temper
soda - a pinch
water - little

Method:
- mix soda and little water to the idli batter, mix well
- grease the kuli paniharam pan over night with oil
- if thats a non stick pan then need not grease them.
- add 1/2 tsp of oil on all the depressions and then add the batter until it covers 3/4 th of the depression
- close the pan with a lid

- then using a sharp knife slide on the sides and then turn over the paniharam until cooked
- serve with chutney
- I served with vathal kulambu as I was not able to prepare chutney at that moment.

Paneer Parata

PANEER PARATA
Ingredients:
paneer - 1 cup
wheat flour - 2 cups
salt to taste
turmeric powder - 1/4 tsp
chilli powder - 1 tsp
oil - 7 - 8 tbsp
garam masala - 1/4 tsp
cumin powder - 1/4 tsp
corriander leaves - finely chopped - 2 - 3 tbsp
ginger garlic paste - 2 tsp
water to make a dough

Method:
- in a vessel add paneer (crumbled / grated), wheat flour, salt, turmeric powder, chilli powder,corriander leaves, ginger garlic paste, garam masala and cumin powder
- mix well
- make a dough with water
- add some oil and mix well
- leave it aside for 1 hr
- then roll into chappathis
- heat a tava
- add the chappathi
- add some oil on the chappathis
- turn it over and cook
- serve hot

Srilankan Tomato Rice

SRILANKAN TOMATO RICE

This dish was taught to me by my Granny. When I used to stay in Pondy, this rice was my friends favourite delicacy. I was tired of making this rice over and over again and they were never tried of eating it..
I could call this as multipurpose way of cooking!!!!!!!The tomato paste what is prepared before mixing with the rice can also be used as a side dish with Appam, idli, idiyappam and dosa's.

The tomato chutney can be stored under fridge upto 2 weeks.



Ingredients:
Tomatoes - 10 - 12
Cooked rice - 2 cups
salt to taste
turmeric powder - 1 tsp
oil - 6-7 tbsp
mustard seeds - 1 tsp
coconut - 2 tsp (grated)


To dry roast:
(dry roast each of the ingredient seperately and grind to a coarse powder)
corriander seeds - 2 tbsp
red chillies - 6 - 7
pepper - 1 tbsp
hing - 1/4 tsp
cumin seeds - 1 tbsp
channa dal - 1 tbsp
urad dal - 1 tbsp
curry leaves - 10 - 12
Method:
- wash and add the tomatoes in a bowl of water
- heat the bowl with the tomatoes for 5 - 7 mins
- let it to cool
- peel off the skin and grind them to a fine paste

- grind coconut to a fine paste by adding some water

- in a pan add oil

- add the tomato puree and the coconut paste

- add the turmeric powder and salt

- mix well and fry until all the raw smell vanishes

- then add the powder (ground powder) and mix well.

- when the oil starts to seperate remove from fire and allow it to cool

- Mix with rice and serve hot

Chinese Fried Rice

CHINESE FRIED RICE
Ingredients:
Onions - 2
green chillies - 2
cabbage - 1 cup
carrot - 1 cup
capsicum - 1 cup
spring onions - 1 cup
beans - 1 cup
salt to taste
cooked rice - 3 cups
black pepper powder - 1 + 1/2 tsp
soya sauce - 2 tsp
ajinomotto - 1/4 tsp
green chilli sauce - 1 tsp
vinegar - 1 tsp
oil - 5 tbsp

Method:
- chop carrot, spring onions and beans finely
- chop onions, capsicum and cabbage into long thin slices
- slit green chilies
- in a pan add oil
- add onions and fry
- add carrot and fry for 2 mins
- add the beans and fry for 2 mins
- add the capsicum , green chillies, cabbage and the spring onions and saute for a minute
- add salt, ajinomotto, pepper powder, soya sauce and the green chilli sauce
- saute for 2 - 3 mins
- add vinegar and saute for a minute
- add the cooked rice and saute until the vegetables are blended to the rice
- serve

Home Made Condensed Milk

HOME MADE CONDENSED MILK
Ingredients:
full fat milk - 1 lt
sugar - 100 gm (3/4 cup)

Method:
- bring the milk to boil
- leave the milk to boil in low flame
- allow it to reduce to 1/4th of the quantity
- add sugar and mix well
- allow it to reduce
- when the mixture is in custard thickness consistancy, remove from fire
- allow it to cool
- use a blender to blend the mixture
- then strain to have a lump free condensed milk

Note:
- the picture is taken when the condensed milk was not blended and strained.
- I used this condensed milk to make kulfi and this consistancy was correct for the recipe.

Information:
- this can be stored in room temperature upto 4 days
- when kept in a fridge stays for 2 weeks

This is for the EVENT: TASTE OF MYSORE

This is for the EVENT: COOKING 4 ALL SEASONS

Egg Omelette

EGG OMELETTE
Ingredients:
Eggs - 2
onions - 2
green chillies - 3
corriander leaves - 2 tsp
salt to taste
turmeric powder - 1/4 tsp
black pepper powder - 1/4 tsp
oil - to temper

Method:
- chop the onions and green chillies finely
- chop the corriander leaves finely
- in a bowl break open the eggs, add onions, green chillies, salt, corriander leaves, turmeric powder, pepper powder
- beat well
- heat a pan and add oil
- pour the mixture and allow it to cook in medium flame
- when its cooked on one side, turn the omelette over on the other side
- add some oil and cook until done
- serve!