Happy New Year 2007
Samayal SudhaV, ManPasand Krithika et al
This is my submission for JFI#9 (coconut) hosted by Ashwini of Food for thought
Christmas in the Tropics
How do you celebrate Christmas in the Tropics?
Generally the picture of Christmas is one of Snow, Christmas Tree by the Fireside, Warmth of family and friends. So What do you expect when you Celebrate Christmas in the Tropics, esp Singapore?
Singapore celebrates with the Christmas Light Up in the Orchard Area, Garden Festival, A dust to dawn non stop music festival in ZoukOut, International Guitar festival, ever appealing shopping made more friendly and exciting with late night shopping, various theatre events and music concerts, to name a few.
To elaborate some of the above, like the Singapore Lights Up Deepavali, she also Lights Up Christmas. Christmas Light Up 2006 extends to about 6.5 Kms with Decorative lighting, Celebratory Arches, Theme Sets that shall delights the Shoppers, Pedestrians and provides everyone an opportunity to exhibit their photo taking skills. Of course, its memory value is much more. Light Up happens in the Shopping heartland of Orchard Road, Scotts Road and Tanglin.
Last Year Singapore welcomed over 800,000 visitors this month and hope to welcome even more this time. An occassion for Locals and Visitors enjoy these and vow to come back again for another Christmas.
Highlight of this years Light Up is the Singapore's most expensive $250,000 Christmas Tree, made of 600 Swarovski Crystals. Its truly a sight to behold. I put up here a lighted version (borrowed photo) and my own day time version of this tree.
Merry Christmas and a Very Happy New Year to all.
Here goes what I made:=
1. Brussel Sprouts 10 to 12
2. Onion Finely chopped 1/2 cup
3. Tomato Puree 1/4 cup
4. Salt to Taste
5. Coconut Milk 1/2 cup
6. Sambar Powder 1 tsp
7. Oil 1 table spoon
Ingredients for Paste:
1. Coconut (grated) 2 tablespoons
2. Green Chillies 3 Nos
3. Ginger One Small Piece
4. Garlic 2 pods
5. Cumin Seeds 1/2 tsp
6. Fresh Coriander Leaves handful
7. Little Salt.
8. Sugar 1/2 tsp
9. Little Tamarind
10. Few Cashew Nuts
Grind the above finely into paste and Keep Aside.
1. Wash and Clean Brussel Sprouts and make slits and Steam Cook.
2. Apply the Grinded Paste inside the slit and out side and keep it for 20 minutes.
3. In another vessel, pour the Coconut Milk. In Coconut Milk add sambar Powder or Dhania Chilli powder, remaining Grindedpaste, salt and keep it aside.
4. Mean time, heat Oil in a Kadai /pan and fry chopped onions till golden brown.
5. Now goes, Tomato Puree and cook well till oil separates.
6. Now add stuffed Brussel sprouts and fry for a minute.
7. Now add coconut milk mixture, check for salt and cook till gravy thickens
Serve with Rice or Rotis.
<>Stew came out well but was relished by all in the family. <>
This is My Submission for JFI#9 (Coconut) hosted by Ashwini of Food for Thouught
~ Traditional dish but served in all (Bhavan's) South Indian Meals.
~ Light Dessert.
1. 4 table spoon Sago
2.1/2 lit milk (boil for atleast 20 minutes)
4. Ghee for frying sago , cashew, raisins
5. Sugar According to taste
6. Saffron few strands
7. Elaichi Powder
1. Heat Ghee in a kadai fry Cashews and Raisins and keep it aside.
2. Fry Sago till it pops.
3. Add water and cook till Sago looks transparent.
4. Drain water and add Sago to the boiling Milk and Cook for a further 5 to 8 minutes.
5. Add sugar, mix well, bring it to a boil and switch off.
6. Mix Elaichi powder, fried Cashews and Raisins and Saffron. (soaked in Warm Milk)
<> Serve Hot or Cold. <>
Red Onion Chutney
(/) Another Chutney/Thuvayal recipe. (/)
You need these ingredients:-
1. Onion (Red) chopped roughly 4
2. Salt to taste
3. Oil 2 tsp
4. Tamarind - Small marble size
5. Dry Red Chillies - 7 (according to taste)
6. Gud (Jaggery) - little
7. Urad Dal 2 tablespoons.
1. In Oil, fry Urad dal, Red chillies till golden brown and keep it aside.
2. Fry chopped Onion pieces with tamarind till transparent.
3. Cool and grind it with salt and Jaggery coarsely.
Temper some Mustard seeds in Oil and pour over the Chutney. (Optional)
(\) Good to Eat and a Great Accompaniment to Dosas, Idlis etc. (/)
Rasam that has a blend of Salt, Sour and Bitter taste.
Rasam that is very soothing.
Veppampoo (Neem flower) is believed to have medicinal properties that are good for the stomach.
Easy to make.
1. Veppampoo (cleaned ) 2 table spoons
2. Diluted Tamarind water 1-1/2 cups or (Soak small marble size tamarind andtake out the pulp)
3. Salt to taste
4. Gud - Little (Jaggery)
7. Turmeric Powder 1/4 tsp
1. Mustard seeds
2. Toor dal 2 tsp
3. Curry Leaves one sprig
4. Broken Red Chillies 4
5. Oil or Ghee 1+1 tsp
1. Heat the ghee in a Kadai, add Mustard seeds and when it splutters add Toor dal, Dry red Chillies andCurry leaves.
2. When Toor dal turn golden, add diluted Tamarind Water, Salt, Turmeric, Gud and bringit to a boil.
3. When the raw smell of Tamarind goes, add 1/2 cup water and cook on slow fire.
4. When it is about to boil, Switch off. (Stopped at this stage is Goddu Rasam - Simple Rasam without any Dal.).
5. Fry Veppampoo in another spoon of Ghee and Pour over Rasam. (Addition of the Neem flower makes this Veppampoo Rasam)
6. Close with a lid. [Else the taste the Rasam will go out with its vapours. :-( ]
Serve Piping hot with Steamed rice.
(/) Traditional Sundal Variety.
(/) Healthy Sundal for all.
This is my submission for JFI#8 (jaggery) Hosted by Kay of Towards Better Tomorrow
1. In a bowl add Maida, Food colour/Turmeric, Salt and knead it to a soft dough using water.
2. Pour Oil on top of dough and keep it aside for 30 to 40 minutes.
Making of Pooranam:
1. Fry Channa dal till good smell comes.
2. Cook this dal in (just enough) water. (not too Mushy)
3. Drain out all water and add Jaggery and Coconut.
4. Grind this into a fine paste.
5. Heat a kadai add this paste and saute till water evoparates.6. Mix Elaichi powder and keep it aside
Making of Poli.
1. Take a tender Banana leaf or thick plastic sheet. Apply little oil.
2. Take some amount of Maida dough and spread with hands.
3. Keep the Coconut filling (Pooranam) inside and cover with maida.
4. Make it into a ball, spread with hands.
5. Fry both sides on a tawa applying little Ghee unti Poli is done.
Delicious, Healthy Poli is ready.Serve Hot with a little Ghee on top of it.Can store upto 3 days.
This is My Submission for JFI#8 (Jaggery) hosted by Kay towards better tomorrow
A North/South Medley Dish.
Tangy Flavoured Brinjal Dish.
2. Tamarind small gooseberry size
3. Salt to taste
4. Onion finely chopped 1
5. Tomato finely chopped 1
6. Curry leaves and coriander leaves
7. Turmeric Powder
Ingredients for Paste
1. Grated Coconut 2 tablespoons
2. Dhania seeds (coriander Seeds ) 3 tablespoons
3. Til (Sesame seeds) 1 tbsp
4. Dry Red Chilli 7 to 8 (according to taste)
5. Groundnuts 3 tablespoons
Fry the above ingredients separately without adding water and grind into fine paste.
Ingredients for Tempering/Tadka
1. Oil 2 tsp
2. Mustard seeds
3. Cumin seeds
Brinjal Masala (Masala Baingan)
1. Ginger and garlic can be added while grinding.
2. You can stuff this masala in Brinjal and make it as a Curry.
Idli Sandwich/ Sandwich idli
Sandwich IdliA hot item for parties.
Mint-coconut chutneyIngredients Needed:
Mint Coconut chutney served with idli
Potatoes and Capsicums (Bell Pepper) cooked in Tangy Gravy.
Easy to make Party recipe.
Aloo Simla Mirch
1. Potates 2 (Boiled and cubed)
2. Capsicum 1 (de seeded and Cubed)
3. Onion 2 Finely chopped
4. Salt to taste
5. Oil 2 table spoons.
6. Sugar 1/4 tsp
1. Green Chilli - 1
2. Chilli Powder - 1 tsp (according to Taste)
3. Coriander Powder - 1 tsp
4. Cumin Powder - 1 tsp
5. Ginger one small piece
6. Garlic 2 pods
7. Garam Masala - 1/2 tsp
8. Chutney Dal - 1 tsp
9.Tamarind Small marble size or pulp 1/2 tspGrind everything by adding little water.
Aloo Simla Mirch with Paratha
1. Heat oil in the kadai, add Capsicum pieces and fry for a few minutes and keep it aside.
2. In same oil add finely chopped Onion and cook till it becomes brown on slow fire. Only browned onions gives a good taste.
3. Add Sugar, Grinded paste and fry for a minute.
4. Pour one cup water and cook till oil floats on top.
5. Now add cubed Potatoes, Capsicum pieces, salt .
6. Cover and Cook in slow fire for 10 minutes,
7. Garnish with Coriander and sliced Ginger Pieces.
Serve with Roti, Naan, Rice
Note:If the Gravy is too watery, mash 1 or 2 more pieces of potatoes.
# Rasam with Cauliflower pieces and dal water.