Monday, May 30, 2011

Mambzha/Mango Sambar

           This sambar my mom use to prepare during mambzha season.She learnt this from my granny and she passed it out to me.These many days i never thought of doing this though my hubby loves mambzham a lot.Last week when i was taking to my mom,she insisted me to do this as this is the season.So immediately i noted down this and finally today i prepared it.Hope u guys also will like this sambar.

Ingredients :

Mambzham 1 no.
Toor Dal 2 1/2 tbsp
Tomato 1 1/2
Tamarind pulp 1tbsp(thick)
Salt to taste
Sambar powder 1tsp
Red chillie powder 1/2 tsp (optional)
Turmeric powder 1 genours pinch

To grind :

Grated Coconut 2-3 tbsp
Roasted gram 1 1/2 tbsp
Dhania 3/4 tsp
Red chillies 3-4 nos.

Seasoning :

Mustard seeds 1/2 tsp
Asafoetida Req
Curry leaves Few

Method :

1.Peel the skin and cut the mambzham into cubes.

2.Cook the dal and tomato.(I cooked dal and tomato together along with the rice.)Grind the items given under the to grind column.

3.Now boil the tamrind pulp along with the water in which we boiled the dal.

4.Once the tamarind pulp is boiled well,add the mashed dal and tomato,grounded paste,salt and sambar powder and allow it to boil nicely.

5.Boil the gravy nicely and finally add the cut mambzham and allow it to boil only once.If we boil for a long time the mambzham will get dissolved in the sambar ,then we wont be able to have the mambzham cubes or at least see through eyes hahahahahaha.

6.Now season with the items given under the seasoning column.

7.Now serve with hot rice.

Notes :

1.I added less tamarind as my mambzham was already tangy and sweet.

2.Mambzham should not be too raw or too ripe.

3.As my sambar powder was not too spicy i added red chillie powder.So adding that it up to our taste buds.

4.The sambar will have sweet taste because of the mambzham.If the mambzham is too sweet its better avoid using it.

5.Mambzham lovers will definitely love this.So give a try.

6.I generally grind the tamarind in the mixie and store in the fridge and use the pulp when ever i want.So i am  aware of the sizes of the tamarind i am using(like gooseberry or lemon or marble sizes.)

7.If sambar has become too watery means can powder the roasted gram and dilute in water and add to the sambar.

Sending this to aipi's bookmarked recipes.

Friday, May 27, 2011

Majiga Charu/Buttermilk Rasam(Non Stove)

             This is one of my favorite and our community dish.When ever my mom ask me what i want, with no second thought i will tell my mom to prepare this.Its very easy to prepare and need not keep on fire and very easy to prepare.So thought of sharing,as ingredients are also very less.

Ingredients :

Sour Curd 1/2 cup(2 days old)
Water Required(I used 1/2 cup)
Salt to taste

Grinding :

Roasted gram 1 1/2 tbsp
Grated Coconut 2 tbsp
Garlic 2-3 pods(big)
Shallots/small onion 2-3 no
Turmeric powder 2 generous pinch
Red Chillies 2-3 nos

Seasoning :

Mustard seeds 1/2 tsp
Curry leaves Few

Method :

1.Grind all the ingredients together given under the grinding column.
2.Churn the curd with required water.
3.Now add the grounded paste to the curd and salt.
4.Mix well with the curd(no need to keep in fire) and season with the items given under seasoning column.Serve with hot rice.

Note :

1.Can adjust the water quantity according to thickness of the buttermilk.If  water became excess means,if we keep the rasam aside for sometime without disturbing it,excess water will be floating in the top.Then we can drain the excess water.

2.Can add red chillie powder if required.If the salt and water is in correct quantity then this rasam will taste excellent.

Sunday, May 22, 2011

Ice Apple(Nungu) Badam Gheer

I love this ice apple/nungu if its done in the method which my mom use to prepare.But yesterday when my hubby bought this i thought of preparing in the same way how my mom use to prepare.But when i called my mom she gave an idea to add little more ingredients and make it as a nungu badam gheer.So tried it and it was yummy to have.Also it has lot of health benefits as it is a good source of calcium, phosphorus, B complex vitamins, thiamine and riboflavin.Very good during summer season as it reduces the heat of the body like tender coconut.So i thought of sharing the simple recipe.

I took 5 pieces of ice apple and was enough for 2 persons.

Ingredients :

Ice apple(nungu) 5 pieces
Milk 350ml
Sugar 10-12 tsp
Badam 7 pieces
Cashew 7 pieces
Badam essence 3-4 drops(optional)

Method :

1.Peel the skin of ice apple.

2.Cut the ice apple into small pieces and keep aside.Boil the milk.Once milk is boiled add sugar and boil for around 2 Min's in low flame.Then add finely chopped badam and cashew and boil for around 2-3 minutes.

4.Now add the ice apple(cut into pieces) to the boiling milk and stir for around  1-2 minutes.Now put off the flame,bring the gheer to room temperature and add few drops of badam essence.Refrigerate minimum for 2 hours and serve chilled.

Notes :

1.Adjust the sugar according to the taste buds and to the sweetness of the ice apple.

2.Adding badam essence is optional but i gives a nice taste.

3.Can add ice cubes also if want more chilled but since i don't like too much chilled i didn't add.

4.While buying the ice apple it should be soft while we touch it.That will have a nice taste and sweetness.


Another Method :

1.Just cut the ice apple into small pieces and add to the milk(already boiled and kept aside) along with sugar and once the sugar is diluted in milk can refrigerate and serve chilled.If want can add ice cubes also while serving.

Sending this recipe to the event 'Coolers and Mocktails'  created by Pari Vasisht of  Foodelicious 
and hosted by Nayna of Simply Food.

Tuesday, May 17, 2011

Rich Mushroom Kurma

             This is the first time I'm tasting mushroom kurma and it was awesome.I've never tried or tasted mushroom in any form.But i wanted to taste.So i got this recipe from my cousin and it was so tasty that i was not able to find the mushroom taste separately  in this kurma.So if anyone doesn't like mushroom also they wont say no to this kurma.

Ingredients :

Mushroom 1 packet
Capsicum 1(medium sized)
Onion 1(medium sized)
Sugar a pinch(optional)

Grinding :

Carrot 2 small size
Red Chillies 4-5
Khus Khus 1 tsp
Badam 10 pieces
Ginger garlic paste 1 tsp
Milk 1/2 cup

Seasoning :

Mustard seeds 1/2 tsp
Curry leaves Few

Method :

1.Soak badam and khus khus in warm water for 30 mins.Saute carrot and red chillies in 1 tsp of butter for few seconds.Then grind all the ingredients under the grinding column with milk instead of water.

2.Now season the mustard seeds and curry leaves in a wok and add chopped onion and saute for few Min's.Then add capsicum and saute for few seconds.

3.Now add the mushroom to the onion and capsicum and fry till the mushroom is cooked.

4.Once the mushroom is cooked add the grounded paste and add milk,salt and sugar and cook till the kurma is done.

5.Serve hot with  chapathi or roti.

Note :

1. Through out the kurma i did not use any water.Only milk i used.But can add water also but cannot guarantee the taste as i don't like compromising on the taste.

2.If spicy is not enough can add red chillie powder.But for me  adding red chillies alone was little bit spicy.

Friday, May 13, 2011

Chayote/Chow-Chow Kootu

            Its a very easy kootu and also can cook within no time.My mom taught me this and when ever i wake late in the morning,i use to prepare this quickly and  pack the lunch box for my hubby.This recipe i'm posting on my cousin's request .He asked me to post simple and easy recipe's for bachelor's cooking.

Ingredients :

Chayote/Chow-chow 1(medium size)
Onion 1
Tomato 2(medium sized)
Toor dal 2 tbsp
Dhania powder 1/2 tsp
Red chillie powder 1 tsp
Turmeric powder 1/4 tsp
Salt To taste

Seasoning :

Salt To taste
Mustard seed 1/4 tsp

Method :

1.Cut the chayote and onions into cubes.Chop the tomato finley.Soak the dal for 30mins.Now put all the ingredients together in the cooker(i use small cooker) and pour the water till the veggies get immersed.

3.Once the bubble start coming keep the flame in medium and close the lid.

4.Once the steam starts coming put the whistle and keep up to 4-5 whistles in medium flame.Once the gravy is cooled down,smash the gravy with a ladle(i used potato smasher).

5.Season with mustard seeds and curry leaves and serve with hot rice.

Notes :

1.If tangy taste of tomato is not enough can add little tamrind paste.

2.Can adjust the dry powders according to the taste buds.

3.While adding water should be careful,if we too much water then gravy will become watery.

4.Can use snakegourd also.

Monday, May 9, 2011

Roasted Gram Sambar-For Idly & Dosa

         This is a very easy and tasty sambar which will go well with idly & dosas.We can prepare this very quickly and also with very little ingredients.No need of any special veggies also.My mom got this from Mallika Badrinath's cook book.When ever my mom prepares this i use to have extra dosas.That much yumm,yummy sambar.

Ingredients :

Onion 1
Tomato 2(big sized)
Turmeric powder 1/4 tsp
Salt To taste
Sugar 1/4-1/2 tsp

To roast & grind :

Dhania 1 tsp
Red chillies 3-6

To powder :

Roastedgram 1tbsp

Method :

1.Chop the onion and tomatoes finely.In a wok dry roast the dhania and red chillies and grind it.

2.In a wok season the mustard seeds and add the onions,fry till transculent.Then add the finely chopped tomatoes and saute till they become mushy.

3.Once the tomatoes turns mushy add the water and turmeric powder and let it boil.Then add the dhania,red chilly paste and allow it to boil for few mins.

4.Once the sambar boils well add the powdered roasted gram and curry leaves.Let it boil for few mins and then swith off the stove.Now garnish with coriander leaves and serve hot.

Notes :

1.While adding the roasted gram to the sambar dilute in water and then add to the sambar and should take care that lumps are not formed after adding roasted gram.

2.Adding sugar enhances the taste of sambar.

Friday, May 6, 2011

Badam Kheer

            Now also i remember that once my dad bought this from a famous shop "Kakkada Ramprasad Sweets" in Chennai,i didnt taste it first as i dont like sweets.But dad forced me to have atleast a sip to see how it tastes.After that trust me whenever my dad crosses that shop,i've told him to buy and come for me.They use to give in a big cup.I use to have it fully and will never take dinner after that because my stomach will be filled with that badam kheer and since they use to put lots of nuts,so it will be too heavy. Also a healthy drink since its main ingredients are cashew and almond/badam.Yesterday when guests came to my home i prepared this with lot of hesitation,as i was scared how the outcome will be and also i prepared for the first time.But trust me,everyone liked it a lot and i was very happy.So thought of sharing the recipe with everyone.

Ingredients :

Almond/badam (app) 20-25
Cashew 20-25
Milk 500ml
Water 250 ml
Lemon Yellow Food Colour 1 generous pinch
Sugar 1 cup
Almond essence 1/4 tsp

Topping :

Almond/Badam 10-15 pieces
Cashew 10-15 pieces

Method :

1.Soak badam in warm water for 30mins and peel the skin.Soak cashew in normal water.After 30mins grind badam and cashew together coarsely along with 1/4 cup milk from 1/2 litre milk which we've already kept aside for preparing kheer.

2.Pour the grinded paste in a wok and add the remainin milk,water and food colour.

3.Keep in low flame and allow the milk to boil.Now and then stir the milk slowly and gently.Wait till the milk boils nicely(bubbles will be coming once we keep in low flame.)

4.Once the bubbles starts coming add the sugar and stir slowly.

5.Once the sugar is dissolved well in the milk off the stove and allow the badam kheer to cool down.At this stage can check the sweetness and add powdered sugar,badam essence and finely chopped cashew and badam kept for topping.Put them in the badam kheer.

6.Refrigrate and enjoy the yummy yummy and tasty badam kheer.

Notes :

1.Can increase or decrase the quantity of milk,water and sugar according to our taste buds.

2.If we add more nuts for topping it will be really good while having each and every sip.

3.Chillled badam kheer will be yummy and tasty.

Sunday, May 1, 2011

Rice Adai/Rava adai

               This adai my mom will do when rice is remaining in the night.When ever mom use to prepare this adai i use to remember when i first tasted this adai.It was 6 yrs back when i went to my aunty's home for my cousins wedding.During that time a lot of rice was left over and when everyone was thinking wat to do, my aunty's cook said she will prepare a adai with that left over rice.When everyone were thinking how its possible she prepared this and gave and it was really good.This is the first time im preparing this adai without my mom's assistance and it came really well.Here goes the recipe.

Ingredients :

Cooked rice(app) 3 cups
Rava/Sooji 1 cup
Onion(big) 1 (finely chopped)
Coriander leaves 2 tbsp (finely chopped)
Green Chillies 5-6
Curry leaves few
Salt to taste

Method :

1. Mash the rice nicely by sprinkling required water if necessary.Then add the finely chopped onion,coriander,curry leaves,green chillies and required salt.

2.Now make the dough to equal size balls

3.Take a plastic sheet and pat the balls like we do for vadai.

4.Then put the adai upside down on the tawa and remove the plastic sheet immediately and slowly.

5.Close the tawa with the lid and keep in the medium flame and cook.

6.Cook till the upper side of the  adai turns brown.

7.Once the upper side of the adai becomes brown turn the adai upside down and keep in low flame and cook.Serve the adai hot hot with any types of chutney.

Note :

1.Adai should not be too thin or too thick.

2.While we pat the balls in the plastic sheet each and every time we should wipe the sheet with the water and wet our hands with the water before we start to pat the balls.

3.In the centre have to put a hole so that while cooking in the tawa we can pour the oil in the centre portion for even cooking.

4.Coconut chutney will go well with this adai.Should take care to serve hot.Once it cools down means wont be that much nice to have it.

5.Should take care while adding the water while  mixing of all the ingredients together with the mashed rice.

6.If we reduce the rava content there may be possibility of the adai to break while put in the tawa and if increase the rava more it may become thick.So should be careful while adding it.

7.I cooked 3/4th cup of rice.