Home made strawberry ice-cream

Ingredients:

• Whole cream milk - 1 litre
• G. M. S.- 2 1/2 sp
• C. M. C. - 1/4 sp
• Cornflour - 2 1/2 sp
• Sugar - 12 to 15 sps
• Fresh strawberries - 10
• Strawberry essence - few drops
• Pink color - 2 drops
• Fresh cream - 1/2 cup

For basement of icecream:
Take one deep bottom thick vessel. Then pour milk, g.m.s, t.m.c, cornflour, sugar and mix well. Keep on the gas in high flame and stir well till the base becomes thick. Then remove from the gas and allow it to cool. Then pour it in the airtight container or in aluminum vessel, close it and keep in freezer for 8 to 10 hours. This is the basement of  all icecreams.  [Meantime, take the fresh strawberries, cut into small pieces mix with 3 sps of sugar and heat it in high flame till it becomes soft and juicy. Keep aside].

Making strawberry icecream:
Remove from the freezer after 10 hours. Blend in a mixture along with adding fresh cream, essence, food color. Just press the whipper button in the blender for a second or two [otherwise it will turn buttery] Repeat the process two more times after one hour to get good results. Finely mix the fresh strawberries and spread a few on top.Transfer the contents in to an aluminum container or airtight thick plastic box. In the end keep for 3 hrs or till set [in the freezer] Enjoy your home made strawberry icecream.

The vessel inside the freezer should be kept over a plastic sheet.

Thedeer Puleyodarai [Instant]

Ingredients :

Cooked rice- 2 cups [Not basmathi]
Green chillie - 2
Seasame oil - As required
Turmeric powder - 1/2 sp
Red chillie powder - 1 sp
Jaggery - Little
Salt - As per taste
Seasame powder - 1/2 sp
Mustard seed powder - 1/2 sp

[Put green chillies and 2 sps of oil in the cooked rice and keep aside].


For Seasoning :

Mustard seeds - 1 sp
Urad dal - 1sp
Bengal gram dal - 1 sp
Raw peanuts - 10
Curry leaves - Little
Tamarind paste - 1 tbl sp

Method :

Keep one deep bottom vessel on the gas pour some seasame oil heat it and add all the seasoing ingredints to that, when it turns in to golden colour add the tamarind paste, salt, turmeric, red chillie powder, jaggery, and 1 glass of water. Mix well and when its start boiling add seasame powder, mustard seed powder to that. When it comes to thick and dry remove from the gas and mix the cooked rice. Garnish with fresh curry leaves. Your mouth watering puliyotharai is ready to eat. Serve with fried papad.

Kanjeevaram Idli and Chutney

Ingredients :

• Raw rice 2 cups [Heaped]
• Whole black gram [Dehusked] -  2 cups [Levelled]
• Salt - As required
• Oil - 5 tbl sp
• Melted ghee - 4 tsp
• Whole black pepper - 2 tsp
• Cumin seeds - 2 tsp
• Fresh thick curd - 1/2 litre
• Cooking soda - 1/4 tsp.

Method :

Soak dal and rice together for 2 to 3 hours. Then grind till coarse rawa consistency. [Batter should be thick]. Do not add washed water. Allow to ferment till next day. Before steaming add oil, ghee, pepper, cumin, curd and soda, to the batter. Grease big cooker plates and pour batter for 1 inch thickness. Steam till it is cooked. [Approximately for 30 to 40 mins]. Your kanjeevaram idli is ready. Serve hot along with coconut chutney, or Idli chillie powder [Melagapodi].



                                                    Curd Idli

Ingredients :

• Raw rice - 2 cups [Heaped]
• Black gram - 1 cup [Dehusked]
• Cumin seeds - 2 tsp
• Black pepper - 2 tsp [Whole]
• Bengal gram dal - 1 tbl sp
• Rock salt [Kal uppu] - As required
• Sour thick curd - 2 cups
• Green chillies - 8
• Cooking soda - 1/2 sp
• Oil - 4 tbl sps.

Method :

Soak dhal and rice separately for 2 hours. Grind dhal with just enough water till frothy. Grind rice with green chillies till coarse rawa consistency. Mix both together with sour curds and salt before removing from grinder. Put pepper, cumin seeds, and bengal gram dhal on top of the batter and close with a lid. Allow to ferment for 15 to20 hours. Next day before preparing idlis, pour hot oil and soda, to the batter. Mix well and pour on greased cooker plate, for 1 inch depth. Steam till cooked. [Approximately 1/2 an hour].

Variation :

Finely cut coriander leaves, curry leaves and ginger can be added to the batter before steaming
In all curd based idlis use thick sour curd only for better results.



                                                    Rawa Idli

Ingredients :

• Fine rawa - 2 cups [Heaped]
• [Bombay rawa]
• Oil and ghee - 5 tbl sps
• Green chillies - 6 to 7 [Chopped]
• Sour thick curd - 2 cups
• Finely cut onions-  1/2 cup
• Cut coriander leaves
• and curry leaves  - 2 tbl sps
• Cooked peas - 1/2 cup [Optional]
• Salt - As per taste
• Cooking soda - 1/2 tsp.

For Garnishing :

• Grated carrots - 2 tbl sps
• Grated fresh  coconut - 2 tbl sps

For Seasoning :

• Mustard seeds - 1/4 sp
• Black gram dhal - 1/2 sp
• Bengal gram dhal - 1 tsp
• Broken cashewnuts - 1 tbl sp.

Method :

Mix roasted rawa with curds without forming lumps.Then heat oil, add seasonings ans finely cut onions.Fry for 2 to 3 mints in medium flame.Pour over curd, rawamixture with salt, chopped chillies, cut coriander leaves, curry leaves, and soda. Then mix well and immediately pour in greased idli plates and steam for 7 to 10 mins till cooked. [To add carrots or coconut, sprinkle it on greased idli plates and then pour rawa mixture on top].

For best results pre heat pressure cooker with water first and then keep idli plates inside.


Variations :

Same measurements can be used for vermicelli [Sameya]. If vermicelli is thick adjust curd level according to that. Both rawa and vermicelli can be mixed equally in the same recipe. Samba wheat rawa can also be used. Use more curd for that, soak in curd for 10 to 15 mins and then steam.

To prevent worms in rawa, dry roast till it becomes luke warm. cool and then preserve in air tight containers.



                                                    Green Gram Dhal Idli


Ingredients :

• Green gram dhal - 1 cup
• Grated fresh coconut - 1  1/2 tbl sps
• Green chillies - 6
• Asafoetida - 2 pinches [Powder]
• Thick sour curd - 1/2 cup
• Cooking sods - 1/2 sp
• Salt - As per taste
• Oil - 1 1/2 tbl sps
• Mustard seeds - 1/4 sp.

Method :

Soak dhal for 2 hours. Then grind coconut, green chillies, asafoetida, and salt to smooth paste. Grind dhal separately without adding water till coarse rawa consistency. Mix both the ground paste together with sour curd. Heat oil and spultter mustard seeds in it and pour over the batter with soda. Mix well and steam idlis in usual way immediately. [No need to ferment this batter].



                                         Bajra Idli [Kambu]

Ingredients :

• Bajra - 2 cups [Heaped]
• Boiled rice - 1 cup
• Red gram dhal [Tuar] - 1 cup
• Rock salt - As per taste
• Oil - 3 tbl sps
• Cooking soda - 3/4 sp.

Method :

Soak bajra and rice together for 6 hours in enough water.soak dhal separately for 1 hour. Grind dhal to smooth frothy paste and bajra- rice mixture to coarse rawa consistency. Mix both together with salt. Allow to ferment for 20 hours. Next day pour hot oil which is seasoned with mustard seeds to the batter along with soda. Mix well and steam idlis as usual. Serve hot with onion chutney.

Pavaka Thoku [Bitter Gourd ]

Ingredients :

• Tender bitter gourd [Pavakai] - 1/4 kg
• Onion  - 3 to 4  [Big cut into very small]
• Green chillies - 4 to 5 [Cut into small pieces]
• Seasame oil [Nalyannai]- As required for frying
• Salt - As per taste
• Turmeric powder - 1/2 sp
• Red chillie powder - 2 sp
• Jaggery - Small lemon size
• Curry leaves - Little.

For Grinding Masala :

• Fresh grated coconut - 2 tbl sp
• Tamarind paste - 1 sp
• Coriander seeds - 1 hand full
• Dry red chillies - 10 to 12.

[Fry coriander seeds, dry red chillies, tamarind paste, in 2 sps of oil in kadai and remove from the gas. In same kadai add the grated coconut and mix well. Then grind in the mixcer and form to a fine paste.]

For Seasoning :

• Mustard seeds - 1 sp
• Urad dal - 1 sp
• Methi seeds - 1 / 2 sp
• Curry leaves - Little
• Seasame oil - As required.

Method :

First take one deep bottom vessel and keep it on the gas. Pour oil to that, add mustard seeds, urad dal, to that, when the mustard seeds splutters and the dal turns in to golden brown, add the tiny cut onions to that. Fry for 10 mins till the onions change into brown colour. Then add the cut bitter gourd to that and fry for some more time. When the bitter gourd change in to light brown colour, add salt, jaggery, red chillie powder and fry for 5 mins. Pour required water and grind masala to that and mix well. Simmer the gas and allow to boil till the gravy becomes thick and dry. Then remove from the gas. Transfer the gravy to other container and allow to become cool. Keep in fridge. Serve with roti, steamed rice, and dosa. Enjoy tasty pavaka thoku.

Kesar Peda

Ingredients :

• Sugarless kova [Mawa] - 500 gms
• Saffron - Little
• Powdered sugar - 1 cup
• or Kesar syrup - 2 tbl sps
• Yellow colour - A pinch
• Cardamom powder - 1/2 sp.

Method :

Buy ready mawa [Sugarless] available in market. [Select mava which is white in colour]. Then crumble the kova, add saffron which is dissolved in warm milk along with powdered sugar. Then heat it in a kadai stirring constantly till it bubbles. Add colour and cardamom powder to it.  Remove from fire, mash it with wooden masher in circular motion, till it becomes fine and thick. Prepare balls and flatten it.

Note :

If you are using kesar syrup, omit powdered sugar and saffron. Directly mix it with mava and heat.

Mochai [Fresh Green beans] Kuzhambu

Ingredients :

• Fresh green beans [Field beans] - 250 gms
• Potato - 2 [Cut into dices]
• Small onions [Sambhar venkayam] - 10
• Green chillies - 3 to 4
• Red tomato - 1 [Big cut into pieces]
• Cashewnuts - 4 to 5
• Dhania powder - 1 sp
• Red chillie powder - 2 sp
• Tamarind paste - 1 sp
• Oil - 2 tbl sp
• Cumin seeds - 1/2 sp
• Cinnamon - 1/2 inch piece
• Cloves - 2
• Coriander leaves - Little [Finely chopped]
• Fresh grated coconut - 2 sp.

For Grinding Masala :

Take onion, green chillie, coconut, cashewnuts, tomato, dhania powder, red chillie powder, tamarind paste to gether in mixer.


Method :

First take one kadai and  boil green beans and  potato adding salt, turmeric powder with enough water. Then take one pressure pan pour oil to that, add cinnamon, clove, cumin seeds when it splutters, add grained masala and fry for 3 mins in lower flame. Then add the boiled green beans to that and close the pressure pan and wait for 2 whistles to come. Remove from the gas. After the pressure goes open the lid and garnish with chopped coriander leaves. Serve with steamed rice, roti etc. 

Ragada Pattice

Ingredients :

• White dry peas [vellai pattani] - 1/2 kg
• Potato - 2
• Green chillies - 2 to 3 [chopped]
• Onion - 3 [finely chopped]
• Jaggery - 1 small lemon size
• Boonthi - Little
• Sev - Little
• [Thin yellow colour, which is used to sprinkle in Bhel/Sev Puri also]
• Turmeric powder  - 1/2 sp
• tamarind paste - 1/2 sp
• Salt - As per taste
• Amchur powder - 1/2 sp
• Red chillie powder - 1 1/2 sp
• Fresh chopped coriander leaves - Little.

Method :

Soak the peas during previous night. Then add salt, turmeric powder, potatoes and pressure cook till 3 whistle comes. After the pressure leaves open the cooker, add red chillie powder, amchur powder, tamarind paste, jaggery, chopped green chillie, 1/2 portion of chopped onion and mix well. Again close the cooker and wait for 1 whistle to come. Then simmer it for 15 mins. Then remove from the fire. Wait for 10 mins,open it and garnish with remaining onion and chopped coriander leaves. Before serving, garnish with sev, boonthi, sweet chutney, green chutney. 


                                                                    Pattice

Ingredients :

• Potatoes - 1/2 kg
• Salt - As per taste
• Red chillie powder - 2 sp
• Cumin seeds - 1 sp
• Chat masala powder - 1/2 sp
• Oil - As required
• Chopped coriander leaves - Little
• Tomatoes 1 [Cut into small pieces].

Method :

Boil and peel and mash potatoes. Add salt, chat masala powder, red chillie powder, cumin seeds, coriander leaves, mix well and make a thick dough. Make small vadas [Like cutlet] with this dough. Press with your palm to make into 1 inch thickness approx. Place it over a greased tava 4 or 5 at a time. Pour / spread oil all over and turn the other side. When it is golden on both sides remove from heat.

How to serve :

Keep three of these patties on a serving plate. Pour ragada on the top of patties, add sweet, and  green chutneys, chopped onion, pieces of tomatos, sprinkle sev, boonthi and coriander leaves.

Nawabi Paneer Curry

Ingredients :

• Paneer or Cottage Cheese - 200 gms
• Boiled green peas - 1 cup
• Garlic - 3 flakes
• Chopped cashewnuts - 2 tbl sps
• Ginger - 1/2 inch piece
• Onion - 1 big [Chopped]
• Coconut milk - 1/2 cup
• Ghee - 4 tbl sp
• Green chillies - 4 to 5 [Chopped]
• Beaten curd - 3 tbl sps
• Beaten cream - 4 tbl sps
• Salt - As per taste.

Grind together :

• Cumin seeds - 1/2 sp
• Cloves - 3
• Turmeric powder - 1/2 sp
• Cardamoms - 4
• Chillie powder - 1 tsp
• Grated coconut - 1/4 cup.

Method :

Cut paneer into cubes and deep fry. Soak cashewnuts in boiling water for an hour. Heat ghee and fry onions till brown, add ginger garlic paste, grained masala and fry well. Add green chillies, coconut extract, curds, cashewnuts, paneer, salt, and simmer for 10 mins. Add beaten cream and bring to boil. Serve hot with kulcha, roti.

Variation :

Instead of paneer, use cubes of potatoes and green peas, or mixed vegetables.

Note : After deep frying paneer, immerse it in warm water till required. [This helps the paneer to be soft.].

Kulcha [Plain]

Ingredients:

• Maida - 4 cups [Heaped]
• Dry yeast - 2 tsps
• Oil - 2 tsps
• Salt - 1 tsp
• Luke warm water - Enough to mix the dough.

Method :

Dissolve yeast in half of warm water and keep in a warm place for 10 to 15 mins. Then mix salt and oil with flour. Pour dissolved yeast mixture and gather dough with finger tips, using more warm water for mixing the dough. Close with a wet muslin cloth and allow the dough to double in its volume. [nearly 3 to 4 hours] Then make even sized balls and roll into thick round chappathi using maida for dredging. Roll with a rolling bin into thick 1/4 inch inch thickness circle. Then pull one end to make it tear top shape. Apply water on top of the kulcha and turn over to hot pan so that water applied part sticks to the pan. Close the lid and allow to puff up in a medium flame. Turn the pan upside down and cook the other side on direct flame till top turns light golden colour. Serve hot with little butter applied on top.Garnish with chopped coriander leaves, and fried seasame seeds.

Note : Do not use non-stick pan for this. An aluminium pan with handle is necessary. [Pan should not be deep.].

Pineapple Kuzhambu [Karnataka]

Ingredients :

• Pine apple - 1/2 cup [Cut into dices]
• Turmeric powder -  1/2 sp
• Red chillie powder - 1 sp
• Coriander powder -  1/2 sp
• Cumin [jeera] powder - 1/2 sp
• Salt - As per taste
• Tamarind paste - 1 sp
• Jaggery - 1 small lemon size.

To Roast :

• Dry red chillies - 6 to 7
• Methi seeds - 1/2 sp
• Urad dal - 1 handful
• Toovar dal - 3/4 sp
• Fresh grated coconut - 1 cup.

[Fry all these ingredients till it turns into golden brown. On the same kadai, put the coconut and fry for 3 mins and grind to a smooth paste in mixer.]

For Seasoning :

Coconut oil - 2 sp
Mustard seeds - 1 sp
Red chillie - 1 [Broken].

Method :

Take one big deep bottom kadai and pour 2 to 3 glasses of water. Put pineapple pieces, salt, turmeric powder, red chillie powder, tamarind paste, jaggery, dhania jeera powder. Allow to boil for 15 mins in low flame till the pineapple becomes soft. Then add the grained masala adding little water and boil for 5 mins more. When the kuzhambu gets ready remove from the gas. Take one small pan, add 2 spoons of coconut oil heat it and add mustard seeds, red chillie 1 [broken] and add it to the kuzhambu. Garnish with curry leaves.

Bessi Belauhuli [Karnataka spl]

Ingredients :

• Raw rice - 2 cups [Good quality]
• Tuvar dal - 1 cup
• Tamarind - Small lemon size
• Turmeric powder - 1/4 sp
• Salt - As per taste
• Ghee - 4 tbl sp
• Peanuts - 1 hand full [Fried in ghee]
• Cashewnuts - 10 [ Halved and fried in ghee].

Roast Lightly and Powder :

• Cinnamon - 1 piece
• Cardamom - 4
• Cloves - 3 to 4.

Vegetables :

• Cauliflower - 1 cup [Flowerettes]
• Peas - 1/2 cup [Shelled]
• French beans - 1/2 cup [Cut into 1 inch length]
• Carrot - 1/2 cup [Cut into 1/2 inch length]
• Potato - 1/2 cup [Peeled and cut into same size]
• Brinjal - 1/2 cup [Washed and cut into long big pieces]
• Drumstick - 2 [Cut into 1/2 inch lenth piece].

Fry in oil and powder :

• Oil - 2 tsp
• Channa dal - 2 tbl spn [Fry till golden]
• Urad dal - 1 tbl sp [Fry till golden]
• Coriander seeds - 1 tbl sp
• Red chillies - 6 to 8
• Methi seeds - 1 /2 sp
• Grated copra - 1 cup.

For Seasoning :

Ghee - 4 tbl sp
Mustard seeds - 1 sp
Red chillies - 2  [Halved]
Asafoetida powder - 1/4 sp
Curry leaves - Little
Onion - 3 [Peeled and  cut into thin strips]
Tomatoes 3 [Chopped into fine pieces]
Coriander leaves - 1/2 cup.

Method :

Wash both rice and tuvar dal together and pressure cook. Cook the vegetables in the extracted tamarind pulp adding turmeric powder, salt, and 1/4 sp asafoetida powder and cook till vegetables are tendered. Then add the fried and powdered masala and simmer for 5 mins. Heat 4 tbl sp ghee in kadai add mustard seeds, asafoetida powder, red chillies and curry leaves. When the mustard seeds splutters, add onion and fry till light brown, add tomato pieces and saute for a while. Add the cooked vegetable mixture, cooked rice dal and mix well. Add roasted and powdered gram masala towards the end stirring from the bottom of the pan.Add more ghee for taste and preference. Garnish with coriander leaves and fried peanuts, cashewnuts. Transfer to a bowl and serve hot with desired things.

Dhariwala [Sabji ]

Ingredients :

• Potatoes - 1/4 kg
• Peas 1/4 kg [Shelled]
• Tomatoes - 3 medium sized.

Grind together : 

• Coriander leaves - 1/2 bunch
• onions - 2 [Big]
• Garlic - 2 to 3 flakes
• Turmeric powder - 1/4 sp
• Red chillie powder - 2 sp
• Salt - As per taste
• Sugar - 1/2 sp
• Gram masala powder - 1/4 sp.

For Seasoning :

• Ghee or oil - 2 tbl sp
• Cumin seeds - 1/2 sp.

Method :

Cook peas and potatoes. Mash the potatoes. Boil water in a pan. Put the whole tomatoes in it and keep aside for few mins. Then peel the skin and grind tomatoes to smooth paste. Grind the masala using very little water or without water. Heat ghee in a heavy bottom pan, season with cumin seeds and fry the ground masala in medium flame, till the ghee separates from it. Add the tomato puree and bring it to a boil. Now add mashed potatoes and peas. Pour enough water and boil for a few minutes. Remove from the fire, garnish with cut coriander leaves. Serve hot with puris or chappathis.

Variation :

Whole green gram and any leafy vegetable can be substituted in place of peas and potatoes. Soak green gram 6 to 7 hrs before, cook with keerai [leafy vegetable or palak] and do as per recipe. Omit coriander leaves if keerai is used.

Diet dosa

Ingredients :

Take equal portion of ragi, bajra, wheat, horse gram [ kollu ] and grind  to a fine powder.

• Mix grain flour - 4 cups
• Butter milk - 2 cups
• Chopped onion - 1 / 2 cup
• Green chillie - 1 [finely chopped ]
• Salt - As per taste
• Oil - As required.

For Seasoning :

• Mustard seeds - 1 sp
• Cummin seeds - 1 sp
• Curry leaves - Little
• Chopped coriander leaves - Little.

Method :

Take one deep bottom vessel, put the flour into that along with butter milk and mix well with out lumbs. Add water. [if required]. Add chopped onion, green chillie, curry leaves and mix well. Take one small pan and  pour1 sp of oil, heat it and add mustard seeds, if it spultters put jeera and wait for a second and add to the batter. Keep the batter for 15 to 20 mins. Mix chopped coriander leaves to that. Then keep non- stick tawa on the gas. On a hot tawa pour dosa batter in thin layer. Add a teaspoon of oil while frying. Fry both sides with oil, like normal dosa. Turn over and cook in medium flame till it becomes golden colour. Serve hot with onion chutney.                             
The above mix can also be best used for bakri rotis.

Fresh Juices & Drinks

1.  Almond Syrup [Badam Syrup]
                                                                                                    
Ingredients :

• Kernels of almonds - 3/4 kg
• Sugar - 1 3/4 kg
• Rose water - 125 gms
• Water - 500 gms
• Orange colour - 1 pinch.

                                
Method :

Select fresh almonds which are not bitter. Wash them well and soak in hot water for 1 hour. Then remove the red outer skin and grind the almonds to a fine paste using rose water. Then mix sugar and water in a vessel and boil until the sugar is completely dissolved, add the almond paste to the sugar syrup and boil further for 5 mins. Strain the syrup through a thin cloth. In 1/4 cup boiled and cooled water, mix the colour and add it to the almond syrup. Pour in sterilized bottles leaving 1 inch space and store in cool dry place. Add 3 table spoon of the syrup in 3/4 cup cold milk and serve as badam milk.


2. Banana Pineapple Juice

Ingredients :

• Pineapple pieces - 1 cup
• Ripe banana pieces - 1 cup
• Sugar - 1 cup
• Cool milk - 2 cups
• Vanilla ice- cream - 2 cups
• Yellow colour - Few drops
• Pineapple essence - A few drops.

Method :

Put banana pieces, pineapple pieces and sugar in a mixer. Add cool milk, crushed ice and blend well. Then add a few drops of yellow colour and a few drops of pineapple essence. Add vanilla ice- cream and blend for a second. Pour in a tall glass tumblers and serve chilled.


3. Coconut Milk Mango Delight

Ingredients :

• Red ripe sweet mangoes - 6 to 7
• Ripe coconut - 1
• Powdered sugar - 1 cup
• Cardamom powder - 1/2 tsp
• Saffron - Little
• Cashewnuts - 8 [cut into bits]
• Ghee - 2 tsp.

Method :

Peel the mangoes and squeeze out the pulp. Add a little hot water to the mango and squeeze out all the pulp. Grate the coconut and extract the milk twice. Then add sugar, cardamom powder, saffron to the mango pulp and mix well. Add coconut milk and blend well in a mixer. Fry the cashewnuts in little ghee, add them to the kheer and mix well. Chill till serving time. Serve cold with ice-cubes.


4. Colourful Drink

Ingredients:

• Pineapple juice - 2 glasses
• Orange juice - 2 glasses
• Melon juice or pomegranate juice - 2 glasses
• Vanilla ice-cream - 2 cups
• Cherries - 8 [for decoration].

Method :

In 8 tall aluminium tumblers, first pour pineapple juice [less than quarter part] and keep in the freezer. When it is set, pour melon or pomogranate juice till it is half filled. Set again keeping in the freezer till it thickens. When it is set, pour orange juice till it is 3/4 filled. Keep inside the freezer till it thickens. Before serving time, keep these glasses inside a basin of ordinary plain water. Gently turn this upside down, each in eight glass tumblers. Now 3 different colour juices will be seen through the glass. In the remaining portion, pour thums up [cold drink] to add to the colour. Pour a scoop of ice-cream at the top, and keep one cherry at the top. Serve with spoon and straw.

I had learned this from my friend.

Snake Gourd [Pudalangai] Green Mat Masala Curry

Ingredients :

• Snake gourd - 1/2 kg [cut into small pieces]
• Green mat [mulai keerai] - 1/2 bunch [chopped nicely]
• Grated fresh coconut - 1/2 cup
• Green chillies - 2 to 3
• Ginger - 1/2 inch piece
• Coriander leaves - 1/2 bunch
• Coconut oil - 2 tbl sp
• Salt - As per taste
• Turmeric powder - 1/2 sp.

For Wet Grinding :

Grind coconut, green chilllies, fresh coriander leaves, ginger in mixer coarsely and keep aside.


For Seasoning :

• Oil - 2 tbl sp
• Mustard seeds - 1 sp
• Urad dal - 1 sp
• Curry leaves - 1 sprig.

Method :

Take one deep bottom kadai and pour oil to that and heat it. Add mustard seeds to that. When it splultters, put urad dal when the dal turns to golden brown colour. Add cut pudalangai to that and  fry for 10 mins in lower flame. Then add the chopped green mat to that & mix well. Add salt, turmeric and fry for some more time till the sabhji becomes soft. Now add the grained masala to that and mix well. When the sabhji becomes dry, remove from the gas. Serve with sambhar rice, rasam rice etc. Garnish with curry leaves.

Potato Peas Masala

Ingredients :

• Potatoes - 3 [boiled, peeled, and cut into cubes]
• Fresh  peas - 2 cups [shelled and boiled]
• Butter - 2 tbl sp
• Whipped curd or yoghurt - 1/2 cup
• Salt - As per taste.

Wet grinding :

• Tomato - 1
• Grated coconut - 1 sp
• Capsicum - 1 small
• Coriander seeds - 1 sp
• Cummin seeds - 1 sp
• Ginger - 1/4 inch [peeled and chopped]
• Cloves - 1
• Cardamom -1
• Cinnamom - 1/2inch piece
• Pepper - 2.

Method :

Grind the ingredients for wet masala to a fine paste. Then heat butter in a frying pan and fry the grained masala for about 5 mins. Add boiled peas, boiled potato cubes and salt for 3 mins more. Add yoghurt or whipped curd, adding little water, salt and cook for 10 mins in lower flame. Mix well and remove from the heat. Serve hot with roti, nan, puri etc. Garnish with cut coriander leaves.

Capsicum rice

Ingredients :

• Basmati rice - 1 cup [200 gms]
• Capsicum - 4 or 5 [Cut into thin slices]
• Onion - 2 [Cut into thin slices]
• Green peas  - 1/2 cup
• Lemon - 1
• Grated dry coconut - 1 1/2 tbl sp
• Turmeric powder - 1/4 sp
• Oil - 4 tbl sp.

For Masala Powder :

• Red chillies - 6
• Cinamon - 1 inch piece
• Coriander seeds - 2 tsp
• Cumin seeds - 1/2 sp
• Black gram dal - 1 1/2 sp
• Bengal gram dal - 1 1/2 sp.

Fry the above ingredients in a tsp of ghee or oil till it becomes golden brown. Powder and keep.

Method :

Cook rice in boiling water till it becomes tender and three fourth cooked. Drain the water and allow it to cool by spreading over a broad plate. Each grain should remain separate. If cooking in pressure cooker, add two cups of  water for 1 cup rice. Cool thoroughly and separate the grains. Mix a tsp of oil or ghee to that. Then take one pan, heat oil, add cut onions to that fry for 2 mins till it become transparent. Then add green peas, fry for 3 mins in lower flame. Add cut capsicums and fry till it becomes soft. Reduce the flame and add  grated dry coconut. Fry till it becomes light brown. Add turmeric powder and salt. Add cooked rice to this and fry for few mins till rice becomes hot. Squeeze lemon juice and add powdered masala. Mix well and garnish with cut coriander leaves.Serve hot with raitha and papad.

Madras Onion Sambhar

Ingredients :

• Tuvar dal - 2 cups
• Tamarind - Big lemon size
• Madras onion - 250 gms [peeled]
• Salt - As per taste
• Turmeric powder - 1/4 sp
• Asafoetida powder - 1/4 sp
• Oil - 1 sp.

For Wet Grinding :

• Methi seeds - 1/2 sp
• Coriander seeds - 2 sp
• Channa dal - 2 sp
• Red chillies - 6 to 8
• Fresh coconut gratings - 1 cup.

For Seasoning :

• Mustard seeds - 1 tsp
• Red chillie - 1 broken
• Curry leaves - 2 sprigs.

For Garnishing :

Coriander leaves - Little [Chopped].

Method :

Wash tuvar dal well and pressure cook, adding just enough water, a pinch of turmeric powder and asafoetida. Extract the tamarind pulp. [You may need less amount of tamarind if you add a few spoonful of tomato puree]. Fry the peeled onions in two teaspoon of oil till it become soft. Then add the fried onions with the tamarind pulp and boil adding enough salt, turmeric powder and a pinch of asafoetida. Then heat 2 teaspoon oil and fry methi seeds, red chillies, channa dal, and coriander seeds till roasted well and a nice smell comes. Add the fresh coconut gratings mix well and grind to a fine paste. Mix the grained masala to the boiling tamarind mixture. Boil and simmer for 5 mins. Add the cooked tuvar dal and allow to boil for another 2 mins. Garnish with coriander, and curry leaves and remove from the gas. Season with mustard seeds, red chillies and curry leaves. Serve with rice, dosa, upma, idli etc.

Chutney's

1. Strawberry {Arenellikai} Chutney


Ingredients :

• Strawberries [Small amla] - 200 gms
• Green chillies - 6 to 7
• Asafoetida - 1/4 tsp
• Salt - As per taste
• Oil - 1 tbl sp
• Coconut gratings - 1/4 cup.

Method :

Wash and cut the amla into pieces and remove the seeds. Fry slightly in oil, adding asafoetida, green chillies, and salt. Mix with grated coconut and grind to a fine paste. Serve with hot ghee rice, molakuttal rice. Instead of small amla big nelliekkai can also be used.


2. Brinjal Chutney


Ingredients :

• Purple brinjal - 1 big
• Tamarind - Small lemon size
• Green chillies - 6
• Salt - As per taste
• Coriander leaves - 1 cup
• Urad dal - 2 tbl sp
• Oil - 2 tsp
• Mustard seeds - 1 tbl sp.

Method :

Wash the brinjal, wipe with a cloth, apply oil all over and roast over a flame till the skin gets peeled off and the vegetable becomes tender. When it gets cooled, smash and keep aside. Clean & wash the coriander leaves, remove the roots and thick stem. Spear over a cloth in the shade for a while. Grind to a fine paste adding green chillies, tamarind and salt. Finely mix the smashed brinjal and grind it. Heat oil in a kadai and fry urad dal to a golden colour, add with the grained chutney. Run the mixer for just few more seconds. Do not grind it finely [fried urad dal gives a crunchy nutty flavour ]. Keep in a mixing bowl, season with  mustard seeds and asafoetida. Serve with hot steamed rice.


3. Energy Chutney


Ingredients :

• Urad dal - 2 tbl sp
• Channa dal - 1 tbl sp
• Toovar dal - 1/2 tbl sp
• Sprouted channa - 1 tbl sp.

Vegetables :

• Cabbage - 1 small piece
• Carrot - 2
• Brinjal - 1 [small]
• Onion - 2
• Tomatoes - 3
• Tamarind - Small lemon size
• Red chillies - 7 to 8
• Asafoetida - 1/4 sp
• Oil - 4 tbl spn

Method :

Heat oil in kadai and put asafoetida, red chillies,urad dal, channa dal, toovar dal, fry well and keep [ fry till dal turns gloden in colour. Then wash and cut cabbage, carrot, brinjal and onion into small pieces and fry in oil. When it is half fried add finely chopped tomatoes and fry well. With the fried dal, add fried vegetables, sprouted channa, tamarind, red chillies, asafoetida, salt and grind to a fine paste without adding much water. [ use only boiled and cooled water ]. This can be served with rice and chappatties.


4. Green Chutney


Ingredients :

• Coriander leaves - 1 bunch
• Mint leaves - 1 bunch
• Green chillies - 6 to 7
• Tamarind - 1 small amla size
• Salt - As per taste
• Chutney dal - 1 tbl sp.

Method :

Wash and take the leafy portion of coriander and mint leaves. Mix all the other ingredients. Grind to a fine paste adding little water. Serve with vegetable pakodas etc.


5. Peanut Chutney


Ingredients :

• Peanuts - 1/2 cup [roasted and peeled]
• Grated coconut - 1/2 cup [fresh]
• Red chillies - 2
• Coriander seeds - 1 tsp
• Cinnamon - 1/2 inch piece
• Coriander leaves - 1 small bunch.

For Seasoning :

• Oil - 2 tbl sp
• Mustard seeds - 1/2 sp
• Urad dal - 1/2 sp
• Curry leaves - Little.

Method :

In one spoon oil, fry red chillies, coriander seeds, cinnamon, coconut, and coriander leaves. Grind to a fine paste adding roasted and peeled peanuts. Season with mustard seeds, urad dal and curry leaves. Serve with dosa and idlies.


6. Mixed Vegetable Chutney


Vegetables :

• Carrot - 1
• Red pumpkin - 1 small piece
• Raw green banana - 1 medium size
• Chow-Chow - 1 small
• Peerkkangai [ridge gourd] - 1 small
• Brinjal - 1 small
• Yam -[senai kilangu] - small piece
• Tomatoes - 2.

Ingredients :

• Tamarind - 1 small amla size
• Channa dal - 1 tbl sp
• Urad dal - 2 tbl spn
• Roasted peanut - 1 handful
• Red chillies - 4 to 5
• Green chillies - 3 to 4
• Asafoetida - 1/4 sp
• Salt - As required
• Grated fresh coconut - 1 cup.

For Seasoning :

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Urad dal - 1/2 sp.

Method :

Apply oil to the brinjal and heat it directly over the fire. Peel the outer skin and keep aside. Cut a portion of all other vegetables and measure it to 2 cups. Then take a frying pan, pour oil and fry channa dal, and urad dal to a golden colour. Then add red chillies, asafoetida, grated coconut, fry into light brown colour and keep aside. In the same frying pan, pour 1 tbl sp oil & fry the vegetables well. Add tomatoes and fry well. Grind together the roasted peanut, tamarind, salt and all the ingredients to a paste [sprinkle]. Use boiled and cooled water for grinding [the chutney should not be watery]. Season with mustard seeds and urad dal in oil.


Note :

This chutney can be made with any single or one or two vegetables together. And this chutney can be made without coconut also.


7. Onion Chutney



Ingredients :

• Big onion - 5 to 6 [peeled and chopped finely]
• Fresh coconut - 1 cup
• Green chillies - 3
• Red chillies - 5
• Channa dal - 1 tbl sp
• Urad dal -1 tbl sp
• Asafoetida -1/4 sp
• Tamarind - 1 small lemon size
• Refined oil - 2 tbl sp
• Mustard seeds - 1 sp
• Oil - 1 tsp [ for seasoning].

Method :

Heat 1 tbl sp oil in a kadai. Put channa dal, urad dal and fry till it turns into golden colour. Add 1/4 sp of asafoetida, green chillies, red chillies, finely chopped onion, grated coconut and fry till the onion becomes soft and transparent. Add salt, tamarind and grind to a fine paste adding little water. Then heat 1 tbl sp oil in the kadai & put 1 tsp mustard seeds. When it crackles, add the grained paste and stir continuously till it becomes thick & all the water is absorbed. Allow to cool well. Keep in a closed container. Serve this chutney with rice, dosas.


8. Pudina Chutney


Ingredients :

• Pudina [mint leaves] - 1 bunch
• Coriander leaves - 1 small bunch
• Green chillies - 5
• Grated coconut - 1/4 cup
• Large onion - 1 [chopped]
• salt - To taste
• Oil - 1 tbl sp.

Method :

Heat oil in a frying pan and fry green chillies for 2 mins. Now add the washed pudina and coriander leaves and fry for 2 mins. Add the grated coconut and fry for a minute. Put off the fire. With the above fried ingredients, add sliced raw onion, salt, little water and blend to a smooth paste. Transfer to a serving bowl & serve with rice & dosas.