Mosambi Juice

Who can say no to such a refreshing drink... 
Video recipe...:)

Mosambi/Sweet Lime 4
Pomegranate Seeds 1 Cup
Lime Juice 1 Tsp
Ginger 1/2 Inch piece
Cumin Seeds 1/2 Tsp
Salt 1/4 Tsp
Glucose Powder 2 Tbsp
Sugar, Honey or Diet Sugar as per taste  

Mosambi Juice:

  1. Chop the sweet lime into half then quarters peel the skin and remove seeds.
  2. In a mixerjar add the 2 whole peeled fruit 1 tbsp glucose powder 3 tbsp sugar a pinch of salt and water grind.
  3. Once ground pass the fruit pulp through a sieve strain the fruit juice.
  4. Dilute the juice with extra ice cold water as per taste serve chilled.

Pomegranate Mosambi Juice:

  • Following the steps as mosambi juice i've added pomegranate ginger and cumin ground the fruits strained the juice and served it chilled...Enjoy...:)  

Grilled Mixed Vegetables South Indian Recipe (Mixed Vegetable Puttu)

We normally prepare this recipe during winter its very tasty when served with steamed rice and ghee great combination when served with roti ....

Please look into the video recipe...:)

2 Carrots
3 Kholrabi/Noolkol
100 Grams French Beans
5 to 6 Chilies
1 Tbsp Ginger Garlic Paste(we add 1 tsp of fennel seeds always while preparing ginger and garlic paste)
1 Inch Stick Cinnamon
4-5 Cloves
3 Pods Cardamom
1 Cup Chickpea Flour/Besan
Salt as per taste

  • Peel wash and chop all the veggies as fine as possible.
  • Heat a wok on medium flame add 3 tbsp oil once the oil is hot add all spices cinnamon cloves and cardamom allow to splutter a bit.
  • Add ginger and garlic chopped chilies and fry a bit till raw flavor has gone.
  • Add all the chopped veggies and fry a bit add salt and fry.
  • Add 1/4 cup water cover and cook the veggies till moisture content has evaporated.
  • Once the veggies have cooked and there is no longer moisture then add chickpea flour and mix well.
  • Heat a tawa/skillet on medium flame add 2 to 3 tbsp oil and spread the veggies on tawa.
  • Once the veggies turn crisp to one side flip it and cook it to other side once the veggies turn crisp garnish with coriander serve.  

Ammini Kozhukattai (Pearl Dim Sum)

Pearl like looking dimsum is flavored with mustard coconut and asafoetida this recipe is prepared with leftover string hoppers dough its one of the most authentic and sort after recipes served during ganesh chaturti.
Video Demo Recipe...

1/2 Cup Sweet Corn
1 Finely Chopped Carrot
3 Finely Chopped Chilly
1/2 Onion Finely Chopped
1/2 Cup Grated Fresh Coconut
1 Sprig Curry Leaves 
1 Tsp Mustard Seeds
1 Tsp Split Black Gram Dal
Salt as per taste
1 Pinch Asafoetida
1 Cup Idiyappam  Dough Please click here for recipe
2 Tsp Ghee or Oil 
2 Tbsp Crushed Peanuts (optional)
1 Tsp Lime Juice
3 Sprigs Coriander Finely Chopped
  1. Add 1/2 amount grated coconut and salt as per taste to the dough and knead  till well combined.
  2. Take small portions of dough and roll out into tiny balls.
  3. Place the prepared dough balls in a steamer and steam cook till well done.
  4. Heat a fry pan add oil add mustard seeds and allow to splutter add black gram dal and fry a bit add curry leaves and asafoetida fry a bit add chopped onion and fry add carrots chilly and corn fry till half cooked.
  5. Add salt and remaining coconut and fry a bit then add the steam cooked dough balls and fry a bit garnish with lime juice and coriander serve hot...Enjoy...:)

Dim Sum Pudding South Indian Recipe (Paal Kozhukattai)

We prepare this recipe for festive occasions especially during Ganesha Chaturthi these dim sum are so soft and yummy when cooked with coconut milk and jaggery the flavor and taste itself is so festive. 

Recipe Demo Video...:)

1/2 Cup Milk
1/2 Cup Coconut Milk
1/2 Tsp Cardamom Powder
1/2 Cup Cardamom Powder
1/2 Cup Water
1/2 Cup Grated Jaggery
10 Cashews 
10 Raisins
2 Tbsp Ghee 
  1. Take portions of the dimsum dough and roll it out into cylindrical cigars shape.
  2. Heat water in a heavy bottom wok add jaggery and melt strain the jaggery using a sieve.
  3. Place the wok back on medium flame add ghee fry the cashew and raisin drain ghee and reserve the cashew.
  4. Add the strained jaggery back on flame add the rolled out dimsum to the jaggery and bring to a boil on medium flame.
  5. Add milk and bring to a boil.
  6. Stir gently and add coconut milk and grated coconut stir gently bring to a boil add the fried cashew and raisin serve hot.

Peanut DimSum (Verkadalai Kozhukattai)

This recipe is served during ganesh chaturthi as per hindu myth when peanuts are served to lord ganesh he will bless you and your family longevity and good fortune thats the story my granny used to tell me i do not know how far that is true I'm truly in love with this yumminess...

Recipe Video Demo...

1 Cup Peanuts
1 Cup Jaggery
1 Tsp Cardamom Powder
Idiyappam Dough Click Here For Recipe

  • Dry roast peanuts on medium flame till the skin peels off place it on a plate allow to air dry then using a kitchen towel rub the peanuts to remove skin and reserve.
  • In a mixer jar add the peanuts and pulse twice till the peanuts are crushed.
  • Heat a heavy bottom pot or wok add the jaggery and 1/4 cup water melt the jaggery and strain using a sieve.
  • Place the jaggery back in the pot and bring to string consistency.
  • Add the crushed peanuts and stir well till combined remove from flame allow to cool.
  • While the peanut mixture is still warm take small portions of mixture roll out into ball.
  • Take a portion of idiyappam dough  make a well in the center and place the peanut ball in the center and gather all corners to form a modak.
  • Heat a steamer and place the prepared modak inside the steamer and steam cook for 5 to 10 minutes till well done. 

Serve these wonderful soft fluffy modak to lord ganesh for prosperity and good fortune...wishing everyone all the best....:)

Sesame DimSum (Ellu Kozhukattai)

Sesame seeds are so good for health this recipe is prepared through out india during ganesha chaturti festival every recipe served to the lord has significance and scientific reason to it these humble dimsums are very good when served hot.

Recipe Video...

1 Cup Sesame Seeds
1 Cup Jaggery
1/4 Tsp Cardamom Powder
  • Dry roast sesame seeds on low to medium flame till light brown in color.
  • Reserve in a plate. once cooled add  to mixerjar and coarse grind reserve.
  • Add the jaggery and water in a heavy bottom pot and melt strain using a sieve.
  • Place the jaggery back on stove and bring to one string consistency add the crushed sesame and stir well once combined remove from flame allow to cool a bit.
  • While the mixture is still warm apply oil and form ball remaining mixture crumble and reserve.

  • Take a portion of the idiyappam dough prepare a well and add the sesame mixture and in the middle and seal the edges.
  • Place a cooker with water on steam and place the idiyappam to steam cook for 5 to 10 minutes till well done.
Once done serve hot...enjoy...:)

String Hoppers (Idiyappam/Nool puttu)

Serving Hot Idiyappams for breakfast...
Recipe Video...

2 Cups Rice (Idly rice)
1/2 Tsp Salt
2 Cups Water
2 Tbsp Sesame Oil
  • Wash the rice thrice fill it with water and soak rice for 2 to 3 hours.
  • Drain excess water add rice to mixer jar and grind to a smooth batter 1/2 to 1 cup of water can be added while grinding.
  • Heat a heavy bottom wok dilute the mixture with extra one cup water add to the pot constantly keep stirring add oil and keep stirring till the water evaporates and a dough like consistency has formed.
  • Allow to cool a bit add 1 more tsp oil and knead the dough till soft consistency.
  • Using a idiyappam press add dough to the press oil steaming plates add water to the steamer and bring to boil.
  • Prepare idiyappam and place in steamer steam cook for 5 to 10 minutes.
  • Serve hot with grated coconut and sugar...enjoy...:)

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