Shrikand

Shrikand

Shrikand

Yogurt(Curd)...........4 cups
Powdered Sugar.....two and half cups
Warm Milk..............1tsp
Pistachio Nuts..........6
Saffron....................few

 


Method

Tie the yogurt in a muslin cloth and hang it for eight hours . 
Remove it add sugar ,salt and mix well till the sugar is dissolved
Sieve this dough through filter (Puran)to remove the lumps and smooth the shreekand.(You can use beater).
Soak the saffron in warm milk. 
Add saffron water,cardamom powder and powdered nuts and mix well.

Kaju Burfi( Cashew Nuts BKaju Burfirfi)

Kaju Burfi

• Powdered Cashew Nuts .....1 cup
• Sugar...................................1/2 cup
• Water..................................1/2 cup
• Ghee..................................3tsp

Kaju Burfi

Method

• Powder the cashew nuts with out water. 
• Boil 1 cup of sugar with water.till it forms one thread consistency.
• Add cashew nut powder and mix well.
• When it becomes like chapathi dough pour on a greased plate and spread.when it cools cut it in squares.

Coriander Chutney(Kothamalli chutney)

Coriander Chutney( Kothamalli Chutney )

Ingredients

Coriander............. 1 bunch
Urad dhal.................1/4 cup
Chana dhal..............1/4 cup
Red chilli..................12
Asafoetida...............small piece
Tamarind.................small lemon size 

Salt to taste

Method

Wash the coriander (kothamalli) leaves and chopped into small pieces.Fry the dhals, chilli asafoetida with 1tsp oil. 

When the dhals are fried, add tamarind and grind into powder 

Add coriander leaves,salt and sprinkle little water and grind into paste. 

Do not add more water.serve this chutney for dosa, idli and curd rice

Onion Chutney

Onion chutney

Ingredients

Onion........................4
Red Chilies................3
Mustard....................1 tsp
Green Chili................2
Salt to Taste

Method

Onion Chutney

Heat a pan with oil add onion, red chilli ,salt and green chilli for 5 minutes.

Grind this into a fine paste.

Heat a pan with oil add mustard seeds.when it crackles, add to the chutney..(if you wish you add 2 tomatoes when frying)

Tomato chutney

Chutneys are wet or dry having a coarse to fine texture.Chutneys are ground with mortar and pestle made of stone(Ammikal) in those days.Now we have grinder. various spices are added to chutneys.Tomatoes contain the carotain  lycopene one of the most powerful natural antioxidants.

Ingredients

Tomato...................1/2 kilo
Tamarind.................lemon size
Chana Dhal...............2tsp
Red Chili.................5
Green Chili...............5
Ginger......................2tsp
Hing.........................a pinch
Curry Leaves..............few
Mustard seeds..........1tsp
Oil...........................2tbsp

Salt to taste

 

Method

Heat a pan with oil add red chilli, chana  dhal 

Fry this for 3 minutes add green chillies, tomato, tamarind,hing and salt

Fry this till the tomatoes become tender.Grind this into a paste.
Heat  a pan with 1tsp oil add mustard seeds and curry leaves.

When the mustard seeds crackle add to the chutney

Coconut Chutney

Coconut Chutney is South Indian spicy side dish for idli/ dosa. This chutney is made liquid and solid. Liquid chutney is served with idli/dosa/upma. Solid chutney is served with rice.

Coconut Chutney

Chutney is the side dish for idli , dosas vadas ,pongal,upma etc.

Ingredients

• Grated Coconut……….....2 cups
• Green Chilies…………......4
• Tamarind …………..........lemon size
• Porikadalai/dalia………....2tbsp
• Ginger…………………..small piece
• Hing……………………a pinch
• Curry leaves……………..few
• Coriander leaves…………....3tbsp
• Mustard seeds…………..…1tsp
• Oil………………………….2 tsp
• Red chili whole………….....1
• Urad dal…………………....2 tsp 
• Salt

Method

• Grind coconut, chili tamarind , porikadalai salt hing ,ginger and coriander leaves into a fine paste adding warm water..
• Heat a pan with oil add mustard seeds, urad dal, whole red chili and curry leaves,
• When the mustard crackles add to the chutney.
• Keep the chutney in the fridge.
• Serve with hot idlis/dosas

Sweet Potato Soup

Sweet Potato Soup

Sweet Potato.Finely Chopped.............2

Onion................................................1

Garlic................................................2

Baby Corn.........................................1cup

Carrots Finely Chopped........................2

Red Pepper Finely Chopped.................1

Vegetable Stock...................................2cups

Parsley...............................................2tsp

Oil.......................................................2tbsp

Salt and Pepper

Red Chili Powder............................1/2 tsp

Heavy Cream....................................1/2 cup

Thyme ..............................................1tsp

Method

Heat a pan with oil fry the onion,garlic.

Add all the vegetables ,vegetable stock red chilli powder, salt and pepper.and.cook for ten minutes.

When the vegetables are cooked add the heavy cream.

Heat them in simmer for about 25 minutes.Season with thyme and parsley.Serve hot.

Avocado Soup

Avocado soup

Ripe Avocado.........................2

Vegetable Stock.... .................2cups

Yogurt.....................................2cups

Lemon Juice.............................1tsp

Lemon Zest.............................1tsp

Garlic......................................1

Cucumber Finely Chopped.......2tbsp

Scallion..Finely Chopped............3tbsp

Olive Oil....................................2 tbsp

Parsley Chopped.........................1/4 cup

Method

Peel 1 avocado, remove the pit and puree in blender. 

Add yogurt vegetable stock lemon juice zest, garlic and parsley.blend it till you get a smooth paste.
Chill the soup and slice the other avocado, scallion and cucumber decorate on it.

Kurippu

Tips

If you have boiled spinach in excess water,do not throwaway.Add some salt and drink(full of vitamins)
powdered aval(puffed rice) may be used for coating cutlet

Hard gulab jamun will be soften by pressure cooking less than one whistle.

While making dosas rub the tawa well with oil.Pour oil inside ,outside, and border of dosas. Dosas will come out nicely.

Red Lentil Soup

Red lentil soup

Ingredients

Red lentil...................1cup
Onion.........................1
Vegetable Stock..........2cups
Olive Oil.......................2tbsp
Garlic..........................1
Cumin Seeds...............1tsp
Tomato Puree............1cup
Black Pepper.......... 1tsp
Coriander Leaves........few
Salt to Taste

Method

Heat a pan with olive oil add ,cumin seeds,chopped onion garlic and fry it till it becomes tender. 

Add red lentils and stir well. Pour the vegetable stock simmer for 15 minutes.

Last add salt and tomato puree. Let it boil for about 25 minutes

.Let it cool. Using blender puree the soup and garnish with coriander leaves.