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

Method:

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. ~~

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 !

Puran Poli (South Indian Style)

Traditional Indian Sweet made with Jaggery and Dal.
Each states has its own version of making this Poli.
The below features the version of Tamil Nadu.

Ingredients Needed For Base
1. Maida 3/4 cup
2. Salt (pinch)
3. Turmeric Powder or Food Colour (2 pinches)
4. Sesame Oil 3 tablespoons.
5. Water to knead the dough

Items Needed For Pooranam (Filling):
1. Channa dal 1 Cup
2. Jaggery 3/4 Cup to 1 Cup (according to taste)
3. Grated Coconut 2 table spoons.
4. Elaichi Powder
5. Ghee 1/2 tsp

Make Base:
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

Baingan Masala (Brinjal Masala)

A North/South Medley Dish.
Tangy Flavoured Brinjal Dish.

Ingredients Needed:
1. Brinjal
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
8. Water

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

Method:
1. Slit Brinjal into 4 or 6 pieces and keep immersed in water till use. (To avoid blackening)
2. Heat Oil in a pan, add Mustard and Cumin seeds.
3. Fry Onion till brown and add tomatoes and fry till cooked.
4. Now goes the main ingredient Brinjal, fry well and add grinded masala paste.
5. Add Turmeric, Salt and Mix well, pour 3/4 cup of water and cook till done.

-:> Serve Baingan Masala with Hot Rice or Roti. <:-

Brinjal Masala (Masala Baingan)

Note:
1. Ginger and garlic can be added while grinding.
2. You can stuff this masala in Brinjal and make it as a Curry.

Baked Vegetables

Baked vegetables

Mixed Vegetables in White Sauce and baked with Grated Cheese.

Ingredients Needed:
1. Mixed Vegetables Each 1/2 cup (Beans, Carrot, Potato, Cauliflower, Broccoli, Baby Corn, Peas) - Cut into cubes.
2. Small Shallots - 2, stuck 2 to 3 cloves in each shallots
3. Maida - 2 tablespoons
4. Milk - 2 cups
5. Black Pepper powder
6. Salt - to taste
7. Grated Cheese - 1/2 cup
8. Butter - 2 tsp

Preparation of White sauce:
1. Heat butter in a kadai/saucepan, fry Shallots, Maida in slow flame and gradually add
Milk, mix well without forming lumps. Make the sauce in thick consistency.
Add Pepper powder and keep it aside.
2. Steam the vegetables and mix white sauce. Check for salt.
3. Cover these vegetables with grated cheese and bake it till brown or Cheese melts.

 Serve with Toasted Bread or Focaccia Bread. Nutritious breakfast. Suggest you to skip lunch that day. ;-) 

This is my submission for WBB#7 by Nandita of Saffron Trail

Baked Vegetables Garnished with Capsicum

Idli Sandwich/ Sandwich idli

Sandwich Idli

A hot item for parties.
Easy to prepare.

For idli batter see my earlier post.
For Mint chutney see my earlier post.

Method:
1. Grease Idli plates with little Oil and pour 1/2 ladle of batter and cook for 3 minutes.
2. Apply Mint chutney (spread it)
3. Pour again 1/2 laddle of batter and steam it.

Kids who hate Idlis can be attracted with this.

Note: In the Mint Chutney you may also reduce the Coconut and add more Coriander leaves.
Another colourful version of this Sandwish can be made with Onion Tomato Chutney and for more varieties see here.

Sandwich idly

Mint Coconut Chutney

* Healthy Chutney.
* Bread Spread for Sandwiches.
* Easy to prepare.

Mint-coconut chutney

Ingredients Needed:
1. Mint Leaves (washed and cleaned) - 3 cups
2. Grated Coconut - 3 tablespoons
3. Salt - to taste
4. Tamarind - small marble size
5. Channa dal 2 tsp
6. Urad dal 3 tsp
7. Few peppercorns
8. Ginger small piece
9. Garlic pod -1 to 2 (optional)
10. Oil for frying and tempering - 2 tsp
11. Mustard seeds
12. Dry Red Chillies according to taste.

Method:
1. Heat 1 tsp of oil in a kadai fry Channadal, Urad dal, Tamarind, Ginger, Garlic, Dried Red chillies and Pepper till golden colour and keep it aside.
2. Fry Mint leaves till it shrinks.
3. Grind the above items with salt and grated coconut.
4. Temper with Mustard seeds.

(-> Serve with Idlis, Dosas or Parathas. <-)

Mint Coconut chutney served with idli

Aloo Capsicum (Aloo Simla Mirch)

Potatoes and Capsicums (Bell Pepper) cooked in Tangy Gravy.
Easy to make Party recipe.

Aloo Simla Mirch

Ingredients Needed:
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

For Grinding:
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

Method:
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.

Vanilla Choco Burfi

Vanilla Choco Burfi

Are you looking to make a Sweet that shall surprise everyone at the Party?
Here goes A two layered burfi with Maida that shall bring you to the limelight.
Ingredients Needed:
1. Maida 1 cup
2. Milk Powder 2 table spoons
3. Sugar 1-1/2 cups
4. Water 1 cup
5. Ghee 1/2 cup + 2 Tsp
6. Cocoa Powder or Any Chocolate Drink Powder 2 tablespoons.
7. Vanilla Essence few drops
Method:
1. Fry Maida in ghee till you get its good aroma. ( On Slow fire)
2. Add Milk Powder to it and divide it to 2 portions.
3. In a thick bottomed vessel make Sugar syrup [Sugar 1/2 portion and water 1/2 cup till 2 string consistency.] and Switch off.
4. Mean time grease a plate and keep it aside.
5. In the Sugar syrup [No need to cook or heat further] mix One portion of Maida, add few drops of Essence and Mix briskly.
6. When it becomes a whole lump, add One Spoon of Ghee and pour this on a greased plate. Level it well.
7. In the same Vessel, add remaining Sugar and make Syrup of 2 string consistency.
8. Now, In Sugar Syrup add Cocoa powder, the second portion of Maida, add few drops of Essence and Mix thoroughly.
9. Now spread this lump on top of White layer.
10. Level it with a little amount of Ghee.
11. While it is still hot, Cut into pieces of any required shape.12. Decorate it with Badam slices.
}{Colourful burfi in just 45 minutes. }{

This is My Submisssion for VCCQ3 Festival Foods By VKN MYDHABA

Cauliflower Rasam

Cauli Rasam

# Rasam with Cauliflower pieces and dal water.
# Slightly spicy and flavoured with lemon.
# Easy to make and best for parties.

These are What you need:
1. Cauliflower - One small floret
2. Cooked and Diluted dal water (Toor dal) 2 cups
3. Slit Green Chillies - 3
4. Lemon Juice - 2 tsps
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Ripe Tomato - 1/2 (Finely Cut)

These are What you need to Make coarse powder:
1. Pepper 1/2 tsp
2. Jeera 1 tsp
3. Few seeds of coriander
4. One Garlic pod.

These are What you need For Tempering:
1. Oil / Ghee 2 tsp
2. Mustard seeds
3. Small piece of cinnamon stick
4. 1 or 2 cloves.

These are What you need For Garnishing:
1. Coriander Leaves
2. Curry Leaves

Method:
1. In boiling water immerse Cauliflower for 5 minutes, Take out and chop finely.
2. In diluted Dal water add Salt, Turmeric powder, Hing, Green chillies, finely chopped Tomatoes andthe Hero of this recipe, chopped Cauliflower.
3. Mix Coarse powder and keep it aside.
4. Heat Oil or Ghee in a pan, Temper the mustard seeds, cinnamon and cloves.
5. Pour this mixture and cook in slow flame till boiling stage.
6. Squeeze Lemon juice after switching off.
-- Cauli Rasam is Ready --

][ Enjoy this with Rice or as a Clear Soup. ][

Diwali Legiyam

Diwali Legiyam (Diwali Medicine).

Diwali Celebrations are coming to a close. Hope everyone enjoyed the Diwali feasts and treats with family and friends. Too much of feasting may follow with fasting due to stomach upsets, for a few. Thats why in our Diwali tradition its good to include something that can prevent this.

Clockwise: Longpepper, Jeera, Dhania, Cardamom,

Black Pepper, Ajwain, Dry ginger in centre

There comes the Diwali legiyam, part of our tradition, that is good for digestion. For family and visitors when we serve the Diwali treats, a small lump of this Legiyam is also served so that they have this legiyam first and enjoy treats unthinking of any worries. [In tamil as we say, Virundhukku mun Marundhu or Medicine before Feast.] It has a strong spicy/sweet/sour taste.

My Diwali Sweets and Savouries:- Badam Halwa, Vanilla Chocoloate Burfi,
Maa Ladoo, Mixture, Mullu Murukku,
Ribbon Pakkoda and Diwali Legiyam in centre.
Here goes the Ingredients Needed:
1. Pepper 2 tsp
2. Jeera 2-1/2 tsp
3. Ajwain (Omam) 1/4 cup
4. Kandanthippili 10 sticks
5. Coriander Seeds 2-1/2tsp
6. Dry Ginger (Sukku) small piece
7. Ghee 3 tsp
8. Gingely Oil 4 tsp
9. Jaggery (For 1 portion of paste, 1 portion of gud)
10. Elaichi Powder
11. Honey.

Method:
1. Soak 1 to 6 items in warm water for 2 hours.
2. Grind into a smooth paste
3. Cook this paste, till good smell comes.
4. Pour little water on jaggery and cook till it melts.
5. Filter it, cook again for 5 minutes.
6. Add the paste on Jaggery and cook by pouring some oil and ghee.
7. When it leaves the sides, switch off.
8. Add honey and elaichi powder mix well.

Source: My Mother

Singapore Lights Up Deepavali

Singapore lights up on important ocassions.

Be it Chinese New Year [China Town], National Day, Hari Raya Puasa (Id) [Geyland Serai and Kampong Glam], Mid Autumn Lantern festival[China Town], Christmas and New Year [Orchard Road].

Now Its time of that year again for Lighting Up the Deepa Raya ie., the twin festivals Deepavali and Hari Raya Puasa in Singapore.



True to the Spirit of Deepavali, Little India is livened up with Colourful Lights and Arches, Stalls, Music, teeming crowds and all that is associated with this Festival of Lights.



The Lighting up theme for last year was "Elephants." This year it shall be the "Peacocks"[See Pics.] Organised by the Hindu Endowments Board and lasts for about a month. Sep 21, 2006 to Oct 29, 2006. The total spend for this year is about S$ 400,000. This is an added visitor attraction to the Little India, for Locals and Tourists, as always and more.



The festivities on this day here is generally to Dress up and visiting temples, meeting friends, Restauranting etc. [Why??? See below.] The Local Television keeps you awake with the latest, popular Movies [Tamil, Hindi and English] that runs marathon through the nights.

The State celebrates with fireworks display on selected Occasions, that are a real treat to watch.

It may be alongside the Marina Bay or Singapore River. These fireworks display are well Orchestrated, Computer Controlled, Synchronised with Music etc etc. All High Tech Gadgetry.

However, Fire Crackers are not permitted for individual use. Kids have to make do with Sparklers and Party Poppers only.

You don't get the Fierce Fire display, Eye burning Smoke, Ear shattering Noises, as in back home. :-(

Its A Very Clean and Quiet Deepavali !!!



Happy Deepavali to You All !!! ====-* *

Jangiri

::> Jangiri is a traditional Indian sweet made with Urad dal and maida.
::> Jangri is deep fried in oil/ghee and soaked in sugar syrup.::> Jangiri has a flavour of Saffron and Rose. Ingredients Needed:1. Urad dal 1 cup
2. Raw Rice 1 table spoons
3. Maida flour 2 tablespoons.
4. Food colour (Orange ) 3 pinch
5. Sugar 1-1/2 cups
6. Water 1/2 cup
7. Saffron 4 to 5 strings
8. Oil or Ghee for deep frying
9. Jangiri Rit (Thick, Square cloth with small hole in Center)
10. Rose essence or Rose Water little.

Jangiri Frying

Method:1. Wash and soak Rice and Urad dal for 20 minutes.
2. Grind it, in Wet grinder without adding water. (Just sprinkle water).Minimum for 30 mins.
3. Lastly add food colour and maida.
4. Take a bowl of water and put this mixture in water. (It will float.)
5. Heat Oil/Ghee in a flat pan in moderate heat.
6. Make sugar syrup, 1/2 string consistency, add food colour, Saffron and Rose essence and keep it aside.
7. Take Jangiri rit, put some grinded batter and make one big circle and in that circle make small continuous rings.
8. Deep fry in oil, without changing its colour and tansfer this jangiri to sugar syrup.
9. Make another Jangiri and when putting this batch in the sugar syrup, take out the earlier batch of Jangiri and keep aside.
10. Serve Hot or Cold.

# Hot or Cold, Morning or Night, Jangiri is Cool and enjoyable. #
Note: Enjoy it the same day, preferably. Does not last long for more than couple of days, even when refrigerated.

Jangiri

This is My Submission for JFI#7 hosted by Past Presenet and Me

Kollu Rasam

Kollu Rasam (Horse Gram Rasam)

/-> Spicy rasam made with Kollu.
/-> Good for cough and cold, body pains etc.
/-> Good for people on diet.

Ingredients Needed:
1. Kollu 1/4 cup (soaked overnight and cooked)
2. Tamarind water 1 cup
3. Rasam Powder 1-1/2 tsp [Pl see here ]
4. Turmeric Powder 1/4 tsp
5. Curry leaves
6. Coriander leaves
7. Garlic one pod
8. Salt to taste
9. Mustard seeds
10. Cumin seeds
11. Ghee one tsp
12. Hing

Method:
1. Boil Tamarind water by adding Salt, Turmeric, Hing and Curry leaves.
2. When the raw smell of Tamarind goes add cooked Kollu a little.
3. Grind the remaining Kollu with one garlic pod.
4. Dilute this Kollu paste with cooked water or water pour on boiling Tamarind water.
5. Add Coriander leave, when the Rasam is about to boil.
6. Temper the Mustard, Cumin and pour over Rasam.

# Spicy Kollu Rasam is Ready. #

Ghee Mysore Pak

() Traditional South Indian Sweet.() During Diwali in so many houses they prepare mysorepak.
Also, Krishna Sweets (Coimbatore) Mysore pak is very famous.
They make Mysore pak with full of Ghee and Melts in our mouth.
Am trying to get that texture and taste for so many years, without much success.

Here goes the Mysore Pak.
Ingredients Needed:1. Besan (Gram Flour ) 1 cup
2. Sugar 1-1/2 cups
3. Ghee 1-1/2 cups to 2 cups
4. Water 3/4 cup
5. Little sugar to sprinkle on top of Mysore Pak.

Besan Mixed with ghee

Method:
1.Heat Ghee and mix with Besan and Keep it Aside.
2. Take Sugar, add water (separately) and bring it to a boil with one string consistency.
3. When Sugar Syrup comes to a string consistency, pour this Besan mixture and gradually and mix well.
4. When the Mysore Pak gathers to the centre, it is time to pour onto a greased plate. (Ghee)
5. Sprinkle some Sugar on top.
6. When it is still warm, cut into required shapes.

Mysore Pak

() Delicious Mysore Pak is Ready. ()

This is my submission for JFI#6 (Ghee)

Hosted by Cooking Medley

Maa Ladoo, Neiyi Urundai (Ghee Balls)

This is my Submission for JFI#6 hosted by Cooking Medley.
(+) Neyyi Urundai is a traditional dish of Southern India.
(+) Rich in Protiens.
(+) Can be prepared with one dal or combination of 2 dals.
(+) This post is with Green moong Dal.

Ingredients Needed:
1. Green Moong Dal Powder
2 cups2. Ghee 1-1/4 cups
3. Elaichi Powder
4. Sugar Powder In the ratio of 1:1
5. Cashews, Raisins and Badam

Method:1. Fry Green Moong on tawa without adding oil, till upi get a good aroma.
2. Cool and make the Dal into fine powder. (Sieve and Measure it)
3. In one portion Dal powder add one portion of Sugar powder.
4. Mix elaichi, fried cashew, badam, raisins .
5. Melt ghee and pour over dal mixture.
6. When still hot, make balls.7. Cool and store in an Air Tight Container.

Maa Ladoo

~ Stays good for more than a month. ~

Note:Use 1/2 Green moong, 1/2 Black Urad dal make this ladoo.

aGLiO oLiO - cHilLi gArliC paStA

We went to Pastamania last weekend.
They served a Simple, easy to make Aglio Olio and It Tasted great.
I tried to repeat it at home and it came out very well.
Can be prepared in minutes time.

Aglio Olio Ingredients

Prepararsi Aglio Olio?

Ingredients Needed:
1. Pasta (Any type) - I used Spiral
2. Oilve Oil - 2 table spoons
3. Garlic Pods - 2 chopped
4. Fresh Red Chilli - 2 to 3 (According to Taste) deseeded and finely chopped
5. Paramesan Cheese
6. Mixed Italian Herbs
7. Salt to taste.

Spicy Aglio Olio

Method:
1. Cook Pasta to al dente or according to instructions.
2. Heat the Oil, Add Garlic pieces and fry till Golden Brown. Take out the Pieces and keep it aside.
3. Add Finely Chopped Chillies and Cooked pasta in a Pan and toss them well.
4. Adjust the Salt accoring to the taste.5. Garnish with Parmesan Cheese, Garlic pieces, Mixed Italian Herbs.
O> Serve Hot.

Hello All !

Am getting an empty page before my latest blog on Kai Murukku. Pl see that post below.

If one of you know the reason for this, pl let know and help resolve it.

Thanks !

Kai Murukku

[] Murukku Making is an Art, thats what the elders say !
[] In some Weddings they distribute Kai murukku in the size of a plate or even bigger.

Here I have tried to make Murukku and for once it came quite nice.

Murukku Drying in paper

Ingredients Needed:
1. Boiled Rice - 1 cup (soak in water for 2 hours)
2. Red Chilli dried 2
3. Hing
4. Butter = 1-1/2 tsp
5. Chutney Dal Powder 3 tsp
6. Salt - to taste
7. Water - if needed
8. Coconut Oil - 2 tsp for applying in hands
9. Oil for deep frying.

Murukku Frying in oil

Method:
1. Grind Rice with Chilli into fine paste and keep in cloth to take out extra moisture.
2. Add Dal powder, Butter, Salt, Hing and mix well. (Sprinkle water if needed)
3. In a cloth or kitchen towel take small amount of dough and sprial it in circular motion (like turning a tap or a screw). Make minimum 2 rounds. As you know, more will make it bigger. Follow the same procedure for remaining.
4. Let it dry for about 30 minutes and deep fry in hot oil till done.
5. Cool and store in air tight container.

0=> Stays good for 15 days to a month.
0=> Surprise all at home.

Kaimurukku

Baby Corn Bajji

Baby Corn Bajji

Ingredients Needed:
1. Baby Corn 8 to 10
2. Besan (Gram Flour) 1/2 cup
3. Rice flour 2 tsp
4. Salt to taste
5. Idli Batter 2 table spoon (Optional)
6. Cooking Soda a pinch
7. Turmeric Powder.
8. Water to mix.
9. Oil for frying.

Grind into Paste
1. Green Chillies to taste
2. Little Salt to grind
3. Ginger small piece
4. Garlic 1 pod (optional)
5. Coriander Leaves little.

Method:
1. Sieve Besan and Rice flour .
2. Mix all the ingredients adding water gradually.
3. Batter should be of Dosa consistency.
4. Cut Baby Corn into 2 pieces.
5. Dip in the Batter and Deep fry it in hot oil till golden Brown.
[*] Serve Hot with Coriander Chutney or Tomato Sauce. [*]

Baby Corn Bajji

MeMe -About Me, Me and Only Me.

Thanks Sudha Vinodh for Inviting me for this MeMe. (So sad she did not invite me for lunch in NY. :-))))
I am thinking about : The movie that I saw recently.

I said : All are fine.

I want to : Go on a Vacation.

I wish : I can shout less.

I regret :for not working hard enough.

I hear : My Telephone Ringing.

I am : A Home Maker.

I dance : Never.

I sing : In the Bathroom.

I cry : When I think of My Father.

I am not : a coward peron.

I am : a Mother of 12 years old boy.

I write : Less.

I confuse :between Pachaaz and Pachhez in Hindi.

I need : Some Rest.

I tag : Madhu, Arthi

Pulunkari (Vendhaya Sambar)

# Pulunkari (Vendhaya Sambar) is a Traditional Kerala Dish.

# Highlight of this dish is "taste like sambar" but without much dal.

# Easy to make and Good to taste.

Source: My Aunty who featured in Oman Times with this Recipe.

Ingredients Needed:
1. Mixed Vegetables (Drumstick, Brinjal, Lady's Finger, Carrot etc)(Any Sambar vegetables) (cubed)
2. Tamarind small lemon size
3. Salt to taste
4. Slit Green Chillies 2
5. Hing
6. Turmeric Powder 1/4 tsp
7. Gud (jaggery) little

For Paste:
1. Fenugreek seeds (methi) 3/4 tsp
2. Toor dal 1 tsp
3. Raw Rice 1 tsp
4. Grated Coconut 3 to 4 table spoons.
5. Oil
6. Dry red Chillies 5 to 6 (according to taste)

For tempering
1. Oil
2. Mustard seeds
3. Curry leaves.

Pulunkari (Vendhaya Sambar)

Method:
1. Take out the Tamarind pulp and dilute it with water (2-1/2 cups)
2. Boil Tamarind water with Turmeric, Salt, Green Chillies and Hing.
3. Add Vegetables and cook till vegetables become soft.
4. Mix grinded paste, Gud (Jaggery ) and Cook further a for 5 minutes.
5. Temper with Mustard and Curry leaves.

This sambar can be made without any Toor Dal, instead, add little more Coconut.

:!: Serve with Hot Rice. :!:

Note: For best flavour use coconut oil for tempering.

Cauliflower Rice

Cauliflower Rice.
+> Another Rice dish made with Cauliflower.
+> Easy and Simple
+> Perfect for bachelors.

Ingredients Needed:
1. Cauliflower cut into small florets 1 cup
2. One Onion - sliced finely .
3. Slit Green Chillies 2
4. Cooked Rice 2 cups
5. Salt to taste
6. Mustard seeds 1/2 tsp
7. Cumin seeds 1/4 tsp
8. Urad Dal 1 tsp
9. Oil 2 table spoons or Ghee
10. Dried Red Chillies 2
11. Curry leaves and Coriander Leaves

Method:
1. Cook Rice separetly and keep aside.
2. Heat Oil in Kadai, add Mustard, Cumin and Urad, dried Red Chilliesand Green chillies.
3. Let the colour of Dal change add onion slices and fry well
4. Now goes Cauliflower pieces. Fry well or till done.
5. Add cooked rice and mix well.
6. Garnish with curry and coriander leaves.

Tip:
1. Cashew Nuts makes it more interesting.
2. Cook the Cauliflower with required amount of Salt only. Salt (for Rice) to be added only while mixing Cauliflower with Rice.
3. Grated Coconut gives a nice flavour.
4. Improve the look by adding some Green peas.

Onam Greetings to All