Sunday, December 31, 2006

Happy New Year 2007
To AkshaPatram, Priya, LakshmiAmmal,
Samayal SudhaV, ManPasand Krithika et al

To MahaNandi Indra, Sailu et al

To Deepan Anita, Spicyana, Arthi et al

To Asha, Ashwini, Trupti, Sandeepa, Dilip-UK et al

To All Fellow Food Bloggers and my Readers

This is a Quick post to wish Everyone a Happy 2007.

Tuesday, December 26, 2006

Thenga manga Pattani Sundal

This is the Sundal sold in the Marina beach in Chennai.
Oil less and Healthy Salad.
Thenga Manga pattani (Coconut, Rawmango, White peas) Sundal

Thenga Manga pattani Sundal
Ingredients Needed:

1. Pattani (White Peas) - 1 cup (Soaked overnight)
2. Coconut 2 tablespoons
3. Red Dried Chilli According to taste
4. Raw Mango Pieces 1/4 cup
5. Onion Finely chopped 1
6. Finely Chopped Green Chillies 1
7. Grated Carrot for Garnishing
8. Ginger one small Piece
9. Cinnamon Stick 1 small piece
10. Lime Juice 1 tsp
11. Oil 2 tsp
12. Mustard Seeds 1/4 tsp
13. Salt to Taste.

Grind the following into a Paste without adding water:
1. Coconut
2. Red Chillies
3. Cinnamon Stick
4. Ginger

1. Cook white peas in Pressure cooker - till done.
2. In a Kadai, Heat oil splutter mustard seeds and add cooked peas.
3. Saute for a while and add the grinded paste and Cook for a minute.
4. Then add chopped Raw Mango pieces, Onion, Green Chillies, Grated carrot and mix well
5. Squeeze some lemon juice and Garnish with coriander leaves.

~ ~ Many Flavoured and Irresistible. ~ ~

Another versions here and here

This is my submission for JFI#9 (coconut) hosted by Ashwini of Food for thought

Thursday, December 21, 2006

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.
Some interesting statistics of this year's light up, supposed to be the biggest ever and brightest ever, whose theme is, Enchanted Christmas Garden and Christmas Bells, are:-
1. Seven Weeks of Light up from Nov 11, 2006 to Jan 02, 2007. [Waited this long, just to post this near the occasion of Christmas.]
2. Length of Rope Lights and Fairy Lights - more than 100,000 metres.
3. Number of Diamonds and Gems - more than 98000.
4. Number of Red Christmas Baubles - more than 8000.
5. 1000's of Man hours.

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.

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.

When are you visiting here

Merry Christmas and a Very Happy New Year to all.

Wednesday, December 20, 2006

Brussel Sprouts Stew
I had bought Brussel Sprouts.
What can I do with these leafy green heads? Normally I make Vatha Kulambu with this. [Am saving some of the Sprouts for this.]
This time around I wanted use of this Veggie with JFI of the month "Coconut" and decided to make a Stew.

Some Ingredients for Stew

Here goes what I made:=

Ingredients Needed:
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.

Steamed Brussel Sprouts

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.

Brussel Sprouts Stew

This is My Submission for JFI#9 (Coconut) hosted by Ashwini of Food for Thouught

Monday, December 18, 2006

Fruit Cookies
Baking has not been tried well by me.
So, I recently bought a small OTG.
Maiden item with this is the Fruit Cookies that I post here.
These cookies are made without eggs

Fruit Cookies

Here is the procedure for Fruit Cookies:

Ingredients Needed:
1. Self Raising Flour 5 cups (sieve and measure)
2. Butter 4 cups (Room temperature)
3. Sugar Powder 3-1/2 cups
4. Vannila Essence
5. Fruit Mix 3 table spoons.
6. Salt a Pinch

1. In a Big bowl, take butter and sugar powder and beat well in one direction.
2. When it becomes soft and creamy, add essence and fruit mix.
3. Now, Gradually add self raising powder to make like chappathi dough.
4. Take a small lemon size dough, flatten it and arrange in the Baking tray. (Leave some gap in between cookies.)
5. Bake in preheated oven in 150C for 12 to 14 mins.
6. Cool and store in an air tight container.

~~ Hot Tea with Home made Cookies liven up your weekend evenings. ~~

Note: No need to add any baking soda or powder to the dough. Self raising flour itself contains baking powder.

Thursday, December 14, 2006

Sago Payasam

~ Traditional dish but served in all (Bhavan's) South Indian Meals.
~ Light Dessert.

Ingredients Needed:
1. 4 table spoon Sago
2.1/2 lit milk (boil for atleast 20 minutes)
3. Water
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. <>

Monday, December 11, 2006

Red Onion Chutney

Red Onion Chutney

(/) Another Chutney/Thuvayal recipe. (/)

You need these ingredients:-

Ingredients Needed
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.

Saturday, December 09, 2006

Veppampoo Rasam/Goddu Rasam

Veppampoo Rasam

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.

Ingredients Needed:
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)
5. Hing
6. Water
7. Turmeric Powder 1/4 tsp

For tempering:
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.

Tuesday, December 05, 2006

Aval Sarkkarai Pongal / Vella Aval
>> Easy Breezy dish.
>> Sweet Pongal made with Aval.
>> Yet Another Traditional Dish.

Aval Sarkkari Pongal/ Vella Aval
Ingredients Needed:

1. Poha/ Aval 1 cup
2. Jaggery 3/4 cup (Grated and soaked in 1/4 cup of water)
3. Dry Ginger Powder
4. Elaichi Powder
5. Cashew Nuts
6. Ghee 1-1/2 tsp


1. Wash Aval/Poha 2 times, drain water and keep it aside.
2. Heat one tsp of Ghee in a kadai/pan fry Cashew nut pieces and keep it aside.
3. Strain Jaggery water in strainer and add in kadai.
4. Make a thick Syrup and in it goes the soaked poha and stir for 2 minutes.
5. Pour another 1/2 tsp of Ghee and Pongal will gather in center.
6. Mix Elaichi powder, Dry Ginger Powder, Fried Cashew nuts .

~~ Enjoy the Goodness of Poha and Sweetness of Jaggery Hot.

Sunday, December 03, 2006

Payaru Vella Sundal

(/) Traditional Sundal Variety.
(/) Healthy Sundal for all.

This is my submission for JFI#8 (jaggery) Hosted by Kay of Towards Better Tomorrow

Ingredients Needed:

1. Green Moong Dal - 1 cup
2. Jaggery (Gud) - 3/4 cup
3. Coconut (Grated) - 1/4 cup
4. Elaichi Powder to taste
5. Salt - 1/4 tsp
6. Ghee - 1/2 tsp

Preparing Method:

1. Fry Green Moong for 5 minutes and Soak in water for 30min.
2. Cook in a open pan till done. (not too mushy)
3. Mean time, Boil Jaggery with 1/2 cup of Water, Strain to remove dust and sand.
4. Make this into a thick syrup.
5. Now add Cooked Moong, Salt, Grated Coconut, Elaichi powder and stir well till water evaporates.
6. Garnish with fried Cashew.

Hot or Cold, Delicious and Healthy !