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...:)

Ingredients:

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

Oil

Method:

• 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...

Ingredients:

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

Method:

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 CupIdiyappam maavu recipe/ Dimsum dough recipe

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 

Method:

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...

Ingredients:

1 Cup Peanuts

1 Cup Jaggery

1 Tsp Cardamom Powder

Idiyappam Dough Click Here For Recipe

Method:

• 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...

Ingredients:

1 Cup Sesame Seeds

1 Cup Jaggery

1/4 Tsp Cardamom Powder

Idiyappam dough Please Click Here For Recipe

Method:

• 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...:)

Sambar Pasta

This recipe was purely my experiment turned out in flying colors everyone at home enjoyed my concoction by the end of the day it was my comfort food  enjoyed...:)

Recipe video...:)

Ingredients:

500 Grams Pasta of your choice I've used delmonte Spirali Pasta

100 Grams Fresh Green Beans (Chopped into 1 inch pieces)

2 Carrots (Peeled and chopped into 1 inch sticks)

1 Large Capsicum(deseeded and chopped in 1 inch Sticks)

1/2 Cup Frozen Peas

1 Large Onion (Roughly chopped)

5 Green Chillies Slit

2 Sprigs Curry Leaves

Fist Full Coriander (Chopped)

Grated Cheese

2 to 3 Tbsp Sambar Powder

2 Tbsp Oil

2 Tbsp Ghee

Salt as per taste

Lime juice for garnish

Please click here for sambar podi recipe

First Step Cooking Pasta:

• In a large heavy bottom pot fill up water 1/2 way thru
• Add a tsp of salt and oil to the water bring to a rapid boil.
• Add the pasta and cook till aldente which means the pasta has not cooked completely or its not well done it still has a bit to it.
• Using a colander drain the pasta.

Second Step Spicing up those veggies:

• Heat a heavy bottom pot on medium flame add oil and ghee.
• Add onion chillies and curry leaves to the oil and fry till transparent.
• Add all the veggies and and salt fry a bit add water cover and cook the veggies till done.
• Add Sambar powder to the veggies and stir well allow the moisture to evaporate a bit.

Third Step Combing:

• Add the pasta to the veggies and toss till well combined check for seasoning add salt if needed.
• Add chopped coriander and lime juice mix well.
• In a baking dish add the pasta and top with cheese place it in microwave for 4 to 5 minutes till cheese melts serve it hot...enjoy...:)

Karwari Fried Anchovies (Varutha Nethili)

Recipe from coastal Karnataka I've never eaten such a wonderful recipe its buttery spicy crispy yum... 

Recipe Demo Video...

Ingredients:

500 Grams Anchovies(Cleaned and washed)

1 Tbsp Ginger n Garlic Paste

1/4 Tsp Cumin Powder, Garam Masala, Pepper Powder and Turmeric

2 Pinch Asafoetida/Hing

1 1/2 Tbsp Chilly Powder

2 Tbsp Vinegar

1 Cup Semolina/Rava

1 Tbsp Salt

Oil for Frying

Method:

• In a mixing bowl add all the dry masala powders along with salt mix well add vinegar and mix well.
• Add the washed and cleaned anchovies to the masala paste and mix well cover and marinate the fish for an hour.
• Heat oil in a wok on medium flame.
• Spread semolina in a plate take each anchovy dip in rava  fry the anchovies till crisp drain oil and serve...enjoy...:)

Okra/Vendakkai Sambar

Many people hate preparing this vegetable because its slimy...In south we consume this vegetable in kilos in a week atleast 2 days we prepare okra This vegetable is good for memory and always recommended for growing kids.

Recipe Video..

Ingredients:

1/2 Cup Cooked Pigeon Peas

250 Grams Okra

1 Large Onion(roughly chopped)

1 Tomato (cooked along with dhal)

2 Tsp Tamarind pulp

2 Sprigs Curry leaves

1 1/2 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

2 Tbsp Sambar Powder

1/4 Tsp Hing/Asafoetida

1/2 Tsp Mustard Seeds

1 Tsp Jeera/Cumin

1/2 Tsp Split Black Gram Dal

4 Tbsp Oil

Salt as per taste

Coriander for garnish

Method:

1. Wash the okra using a colander drain the excess water. place it on a kitchen towel pat dry.
2. Chop the okra into 1 inch pieces please check it there is any bugs inside use a dry chopping board and knife.
3. Heat oil in a heavy bottom pot or handi place it on medium flame temper oil with mustard seeds cumin and black gram once mustard splutters add asafoetida curry leaves and onion till onion turns transparent.
4. Add  salt chilly powder turmeric powder and coriander powder fry till raw flavor has gone add okra and fry do not add water make sure the okra is fried throughly its should be half cooked and slimy texture should have reduced then add smashed tomato and water cover and bring to a boil.
5. Once the okra has cooked add cooked dhal and boil.
6. Add add tamarind and sambar powder stir well bring to a rapid boil add coriander serve hot...Enjoy...:)

Sambar Podi

There were a lot of requests on how to prepare sambar powder...everyone has their own grandmothers recipes this recipe may slightly differ from house to house this is my moms recipe...and i like it can be stored upto 2 months in a air tight container.

Please look into the video demo...

Ingredients: 
4 Tbsp Split Chick Peas/Chenna Dhal
2 Tbsp Split Pigeon Peas/Thoovar Dhal
2 Tbsp Split Mung Beans/Green Gram Dhal
2 Tbsp Coriander Seeds
1 Tsp Jeera/Cumin
1/4 Tsp Fenugreek Seeds/Methi
2 Tsp Whole Pepper Corns
1/4 Tsp Asafoetida
5 Dried Red Chillies
Fist Full Dried Curry leaves

• Clean and wash the curry leaves twice or thrice drain the curry leaves in a colander using a towel or any cotton cloth  spread the curry leaves and allow to air dry till there is no water we normally air dry the curry leaves 2 days prior before preparing any masala powders.

Method:

• Heat a wok on medium flame start to dry roast ingredients one by one till light brown in color transfer on a plate allow to cool for a minute.
• Transfer all the ingredients to a mixerjar grind to powder...allow to cool store in a air tight bottle and use when needed.

Paper Roast Dosa

There were a lot of requests for this recipe how to prepare paper roast like hotel style. there is nothing much to the recipe I've just added 2tbsp all purpose flour 2 Tbsp oil 1 pinch cooking soda and 4 Tbsp water to the batter and prepared this wonderful wafer thin dosas.

Please look into the video recipe...:)

Idly Dosa Batter Recipe Link: http://goo.gl/6wJqx

Masala Dosa Recipe Link : http://goo.gl/WZ7Do

How to Season Iron Tawa/Skillet Quick Tip: http://goo.gl/ic8xp

Red Bell Pepper Chutney Recipe: http://goo.gl/whC1R

Egg Dosa and Chutney Cheese Egg Dosa: http://goo.gl/8KmIe

Keema Egg Dosa: http://goo.gl/BBXkp

Pizza Pasta Sauce Recipe : http://goo.gl/6wJqx

Dosa Pizza Blog Recipe: http://goo.gl/HNzL4b

Onion Utthappam recipe: http://goo.gl/N5EDPQ

Mixed Vegetable Utthappam recipe link: http://goo.gl/2ZWVgj

Kondai Kadalai Kuzhambu/Bengal Gram Curry

Mom  makes wonderful kadala curry this is purely soul food this versatile curry can be served with dosa idlys breads roti and rice list is endless in south we like this curry for breakfast and lunch.

Recipe Demo Video...Like and Subscribe to me on Youtube...:)

Ingredients:
100 Grams Bengal Gram/Kondai kadalai
100 Grams Brinjal
2 Large Potato
1 Large Onion
1 Large Tomato
2 Green Chillies
2 Sprigs Curry Leaves
1 1/2 Tbsp Ginger and Garlic Paste
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
1/2 Cup Fresh Coconut
Fist Full Coriander
4 Tbsp Oil
Salt as per taste
Coriander leaves and lime juice for garnish.

Prep Up:

1. Wash the bengal gram twice add to a hot pack add hot water and cover the pack this way the gram will soak fast. allow to soak for at least 2 hours.
2. Peel and cube potato
3. Chop onion and tomato
4. Remove the hard steam from brinjal and chop into half
5. Slit the green chilly
6. Add coconut and coriander to a mixer jar with little water grind to a smooth paste.

Preparation:

• Drain the soaked beans add to pressure cooker fill it with fresh water cover and cook for 4 to 5 whistles till beans are well done.
• On a medium flame place a heavy bottom pot add oil.
• Add ginger and garlic paste to the hot oil and fry till raw flavor has gone
• Add curry leaves allow to splutter a bit add onion and tomato fry a bit till onion turns transparent.
• Add chilly powder coriander powder and turmeric powder to the onion and fry a bit
• Add potato and fry a bit add salt and fry a bit add water and cover allow the potato to cook
• Once potato is almost cooked add brinjal stir well cover and cook till brinjal is half cooked
• Once brinjal is half cooked add the cooked beans stir and cover allow the brinjal to cook till well done.
• Add coconut paste stir add water and seasoning if needed allow the coconut to boil thoroughly till raw flavor has gone add lime juice and chopped coriander stir well and serve with rice and papad...this curry goes well even with idly and dosa...enjoy...:)