Lemon Yogurt Shake

• Yogurt……………….2 cups
• Chopped Ginger……..1tsp
• Lemon Juice………….4tbsp
• Lemon Zest…………..1tsp
• Honey……………….2tsp
• Raspberries…………..¼  cup
• Green Grapes................1/4 cup

Method

• Blend all the ingredients together except berries and grapes
• Add ice, raspberries and grapes.

Thiruvathira Kali

Thiruvathira kali

This thiruvathira kali and Thalakam are the naivedyams for Lord Shiva on Thiruvathira Day. (Arudra day in Danur masam) Cooked vegetables with savory taste and sweet dish offered to Lord Shiva.
Kaikotti kali or Thiruvathira kali is popular folk dance performed by ladies on this day. Some keep fast and awake through out night playing, singing.

Ingredients

• Rice.........................1cup
• Jaggery.....................1cup
• Grated Coconut.........1/4 cup
• Cardamom Powder...1/4 tsp



Lord Shiva



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Method

• Wash the rice and spread in a towel to dry. Dry roast the rice till it becomes golden brown. 
• Grind this rice coarsely. Heat a pan with 2cups of  water and jaggery.  
• When it boils add the  rice powder and mix  well .(you can keep in cooker too)
• When the rice is cooked add the coconut and cardamom powder.

Tips

Add soda with besan while making mysore pagu. The mysore pagu comes out crispy.

Add drops of lime juice making sugar syrup.The sugar pagu will not become hard (Mukkathu)

se 2 parts moongdal and 1 part kadalamavu for mysore pagu.

Add coconut milk with murukku/cheedai dough. they taste good.

If the burfi becomes hard,pwder it with roasted rava.Make ladus with this.

Mix kadala mavu with warm ghee/ dalda and add sugar syrup.There won't be any lumps in this while making mysore pagu...

Sabudana Vada(Sago vada)

Ingredients

• Sabudana....................1cup
• Green Chilies...............4
• Peanut Powder............1/2 cup
• Coriander Leaves........few
• Cumin Seeds..............1tsp
• Mashed Potato...........2salt to taste

Method

• Soak the sabudana for one hour and drain the water.
• Powder the peanuts into coarsely.
• Cook the potato and mash it.
• Chop the chili and coriander leaves.Mix all with salt, cumin seeds and make vadas. 
• Heat the oil and deep fry the vadas. Serve with mint chutney.

Last week winter

Winter 2010

This year we got good winter.The whole place looks white and our eyes enjoy this scenery.

Podalangai Koottu (Snake Gourd Curry)

Podalangai Koottu (Podaval koottu)

• Podalangai................................1
• Chana Dhal................................2tbsp
• Turmeric Powder.......................1/4 tsp
• Red Chili....................................2
• Cumin Seeds..............................1tsp
• Grated Coconut..........................1 cup

Podankai koottu

Method

• Cut the podalangai into small pieces.
• Boil the water and add the pieces, turmeric powder, chana dhal and salt.
• Grind the coconut , chili, and cumin seeds into fine paste.
• When the vegetable is cooked add the paste,
• Mix well. Heat  pan with oil add mustard seeds, urad dhal and curry leaves,
• When the dhal becomes red add to the curry.(Can add 2tbsp grated coconut  for frying, This is optional ).
• This is a side dish for chapathi, sambar/rasam rice.

Podalangai koottu(snake gourd curry)

Podalangai koottu (Podaval koottu)

Podalangai................................1

Chana dhal.................................2tbsp

Turmeric powder.......................1/4 tsp

Salt to taste..........................

Red chili....................................2

Cumin seeds..............................1tsp

Grated coconut.............................1 cup

Method

Cut the podalangai into small pieces.
Boil the water and add the pieces, turmeric powder, chana dhal and salt.
Grind the coconut , chili, and cumin seeds into fine paste. When the vegetable is cooked add the paste,
 Mix well. Heat  apn with oil add mustard seeds, urad dhal and curry leaves,
When the dhal becomes red add to the curry.(Can add 2tbsp grated coconut  for frying, This is optional ).
This is a side dish for chapathi, sambar/rasam rice.

Cleaning Tips

Dip a cloth on white vinegar and wipe of bathroom. Spray this on mildew, let it sit for a few minutes and then wipe.

our ½ cup of baking soda into the drain, and then one cup white vinegar. After some time pour hot water to clean the drain.

or windows spray bottle with one cup water plus 2 tsp lemon juice. You can also use white vinegar.

To clean the oven mix  2 tbsp dish wash liquid, 2 tsp borax and  2 cups of water. Spread the mixture inside the oven. Keep for half an hour. Then clean with a cleaning pad.

Vazhakai Bhajia (Banana Bhajia)

Eat this bhajias on rainy day with hot coffee/tea.

Ingredients

• Besan(Chick Peas flour)...........2cups
• Rice Flour................................2tsp
• Red chili Powder.....................2tsp
• Asafoedita...............................1tsp
• Raw Banana.............................2
• Salt to Taste
• Oil to fry

Vazhakai Bhajia

Method

• Remove the skin of the vazhakai and cut thin slices.
• Mix all ingredients adding water, make a dough.
• It should be like idli/dosa batter.
• Heat a pan with oil when the oil is hot, dip the vazhakai slice in the batter put slowly into the oil.
• Fry them both sides until golden brown.,
• It is very tasty and enjoy this once in a while.

Semiya Pudding (Sweet)

Ingredients

• Semiya.............................1 cup
• Sugar..................................2tsp
• Corn Flour.........................2tsp
• Strawberry Custard Powder....2tsp
• Panneer............................1 cup
• Powdered Sugar.............1cup
• Butter.................................1tsp
• Milk............................... 1 and 1/2 cup
• Saffron and Pistachios

Method

• Boil the water and when it boils add the semiya and cover the bowl for three minutes.
• Pour the semiya in a filter and add cold water on it.
• So that the semiya will not stick
• Grate the panneer , add powdered sugar and mix nicely.
• Add corn flour and milk . Mix it well.
  Add sugar in one cup milk and boil it.
• Take 1/2 cup milk add strawberry custard and mix it.
• Add this mixture into the boiling milk and stir it till it becomes thick.
  Add the semiya, butter and mix all together.
• Grease a tray with butter add the dough bake in oven 350 degree for 10 minutes.
• Spread the panneer mix on it and keep 5 more minutes in the oven.
• Garnish with pistachios and saffron and chill it.

Mirchi Ka Salan( Green Chili Curry)

Ingredients

• Long Green Chili................8
• Onion................................1
• Til (Sesame Seeds)............1tsp
• Peanuts..............................2 tbsp
• Coconut............................2tbsp
• Ginger Garlic Paste...........1tsp
• Chili Powder.....................1tsp
• Dhania Powder.................2tsp
• Turmeric Powder...............1/2tsp
• Jeera..................................1tsp
• Tamarind Paste..................1tsp
• Jaggery..............................2tbsp
• Salt to Taste

Method

• Roast the peanuts,sesame seeds and coconut with very little oil and grind into fine paste adding water. 
• Slit the green chillies. Heat a pan with little oil add jeera,chopped onion , chilies and fry them. 
• Add the paste fry them nicely till the oil comes up. 
• Add water, turmeric powder, chili powder, dhania powder and salt. 
• When it thickens add tamarind water, and jaggery. Let it boil for five more minutes.

Noolkol Masala (Kohlrabi Masala)

Ingredients

• Noolkol...................1
• Onion......................1
• Turmeric Powder.....1/2 tsp
• Roasted Peanuts......2tbsp

To Powder

• Red Chili.................4
• Coriander seeds......2tsp
• Pepper....................1/2 tsp
• Jeera.......................1/2 tsp
• Salt to Taste 

• 

Noolkool (Kohlrabi)

Method

• Clean the noolkol,peel the skin and cut into small cubes. 
• Boil with little water and turmeric powder. 
• Fry the chili, coriander, pepper jeera and powder them. 
• Heat pan with oil add the chopped onion, 
• When it is fries add the cooked noolkol,salt and powder.
• Mix them well. Lastly add coarsely powdered peanuts.

Cauliflower Curry

Ingredients

• Cauliflower Florets........... 2cups
• Turmeric Powder.............. a pinch
• Asafoetida........................1tsp
• Red Chili Powder..............1tsp
• Mustard Seeds.................1tsp
• Jeera(Cumin Seeds)..........1tsp
• Coriander Leaves..............few
•  Salt to Taste

Cauliflower Curry

Method

• Heat a pan with oil add mustard seeds and jeera.
• When the mustard splutters add turmeric chili powder , asafoetida and cauliflower.
• Mix well and add salt.Saute them till they are cooked.
• Garnish with coriander leaves.

Kitchen Tips

1. Clean the kothamalli /Coriander leaves chop them and put them into the ice tray with little water. It remains green and take one and add to the dhal/ curry/sambar.

2. To keep the vegetables fresh for longer time , wrap them on a newspaper wrap them in newspaper before keeping in the fridge.
3.To prevent chopped brinjals from getting discoloured , keep them in salt water.

Aval Raitha (Puffed Rice Raitha)

Aval Raitha

This recipe is very easy to prepare.

Ingredients

Cauliflower Curry

• Aval............................ 1cup
• Yogurt.........................1 and 1/2 cup
• Green Chili..................2
• Ginger.........................1tsp
• Coriander Leaves.......1tsp
• Grated Carrot.............2tsp
• Mustard Seeds............1tsp
• Salt to Taste.

Method

• Soak the aval in water for 30 minutes.
• Add the yogurt, salt, carrot chopped green chili, ginger and coriander leaves. 
• Mix well. Heat a pan with oil add mustard seeds and when it splutter add to the raitha.

Uses of Methi seeds

Methi (Fenugreek seeds) is used in Indian recipes and consumed in both leaf and seed.

The leaves are used in chapathi, curry and dhal. To marrinate the curries we use methi powder.

The leaves are having cooling effect and good for diabetes. It is rich in minerals and vitamins.

It speeds the metabolism and helps to improve our body function .
Soak 1 tsp methi seeds and take next day morning on empty stomach.It helps in the treatment of diabetes.

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Stuffed Green Pepper(Kudamilakai)

Stuffed Green Pepper 

Ingredients 

• Green pepper.....................3 
• Tur Dhal.............................2cups 
• Red Chili............................2 
• Green Chili.........................1  
• Asafoetida..........................1pinch 
• Salt to Taste
  

Method 

Cut the the top and remove all the seeds. 

Put them in boiled water for five minutes. 

Soak the tur dhal for two hours. 

Remove the water and grind with chili, salt and chili.  

Stuff the ground mixture in all the peppers and steam them.

Kappa Puzhukku

Kappa Puzhukku

This kappa or tapioca is very favorite of Malayali people.This is available plenty in Unites States. Very easy to prepare.Kappa puzhukku and kanji is best combination. Brake the skin of the kappa and dice them into big pieces. It cooks very fast.

Ingredients

• Kappa........................1
• Turmeric Powder.........1/2 tsp
• Grated Coconut..........1/2 cup
• Green Chili..................3
• Curry Leaves...............few
• Coconut Oil..................2tsp
• Salt To Taste

Method

• Remove the skin and dice it into big pieces.
• Boil them with desired water, salt and turmeric powder. 
• Make a coarse paste of coconut and green chili. 
• When it becomes cooked, add coconut and mash with a spoon. 
• Add curry leaves and coconut oil over the curry and cover it.
• You can make this puzhukku with kachil kizhangu,
•  Kappa kizhangu and chakka ( Same way). 
• ForThiruvathira some people make kachil puzhukku with kali. 
• In our house, Kerala we used to prepare most of the days. 
• Morning we would eat this puzhukku with podiari kanji.

Bok Choy Bhaji

Bok Choy Bhaji

• Bok Choy....................2
• Red Pepper................ 1
• Scallion.......................2
• Chili Flakes.................1tsp
• Olive Oil......................2tsp
• Salt to Taste

Bok Choy Curry

Method

• Wash the bok choy, scallion and red pepper nicely and slice them. 
• Heat pan with oil add bok choy, scallion and red pepper, salt and chili flakes. 
• Fry them till they become tender. 
• Add the leaves and cover the pan. Cook 2 minutes more. 
• Serve with rice chapathi. It is very tasty and good for health..

Kozhakattai (Ganesh Chaturthi), Ellu Kozhakattai and Ulundu Kozhakattai

Ganesh Chaturthi

We prepare Kozhakattai, Appam and Vadai on this day for Naivedyam. Kozhakattai is a sweet prepared with coconut, jaggery and rice dumpling prepared on special occasions and for Lord Ganesh on Chaturthi festival.

Ganesh Puja

Kozakattai

• Grated Coconut...........1cup
• Powdered Jaggery.......1/2 cup
• Cardamom Powder.....1 pinch
• Rice Powder.................2cups
• Salt .............................1/4 tsp
• Coconut Oil...................2tsp

Method

• Grate the coconut.Heat a pan with coconut and jaggery. 
• Stir it till the jaggery incorporated with coconut. 
• When you can able to make small balls remove from flame. 
• Make small balls and keep.
• Boil one and half cup water with a pinch of salt and 1tsp oil. 
• Add the rice powder slowly with out lumps and make thick soft dough. 
• Knead the dough well. Apply oil in your hands take a little dough and shape it like a cup and keep the sweet coconut balls in the centre and cover all the sides with the fingers. 
• Steam all the kozhakattais. When they are cooked cool them and remove them to a bowl

.  
Ellu  Kozhakattai(sesame/Till seeds Kozhakattai)

• Ellu or Sesame seeds....... 1cup
• Powdered Jaggery...........1cup
• Oil................................ 1tsp
• Rice Powder..................1 cup
• Salt ..............................1/4 tsp

Method

• Dry roast the ellu/sesame seeds till they puffs up. 
• Powder the jaggery and sesame seeds with a pinch of salt.
• Boil the water with 1tsp oil add the rice flour and make a thick dough. 
• Take a little rice dough, apply oil and shape like a cup and keep 
• 1tsp ellu podi in the middle and seal all the sides. Steam them.

Ulundu Kozhakattai

Ingredients

• Urad Dhal…………….. 1 cup
• Green Chilies………….3
• Grated Coconut………. half cup
• Ginger………………. 1 piece
• Curry Leaves…………. few
• Mustard Seeds……… 1tsp
• Rice Flour………… ..1 cup
• Water………………..1/2 cup
• Oil ………………… 1 tsp
• Salt ………………….1 tsp
• Asafoetida……………half tsp

Ulundhu Kozhakattai

Method

• Soak the dhal for an hour and grind coarsely with chili and salt.
• Steam this mixture for 10 minutes.
• Heat a pan with oil add mustard seeds curry leaves,chopped ginger asafoetida and when mustard crackle add the steamed mixture and stir well.. 
• Add coconut and make small balls and keep. 
• Boil the water in a pan and add oil, salt and rice flour,maida. 
• Stir well with out forming lumps. 
• When it becomes thick dough,cover and keep.
• Knead the dough with little oil till it becomes smooth. 
• Make cups and place this dhal pournam and cover them. 
• Steam all the kozhakattais for ten minutes.

Red Beans, Pepper Salad

Red Beans Pepper Salad

Ingredients

• Cooked Red Beans.......... 1cup
• Yellow Pepper...................1
• Red Pepper.......................1
• Onion................................1
• Black Olive........................1/4 cup
• Scallion..............................1
• Salt and Pepper..................to Taste
• Olive Oil...........................1tsp
• Lemon Juice.....................1tbsp

Method

• Chop the onion, red pepper, yellow pepper onion and scallion. 
• Mix all including red beans, olives, salt and pepper.
•  Mix all nicely add olive oil and lemon juice.

Green Apple, Pumpkin Soup

Green Apple, Pumpkin Soup

Green Apple , Pumpkin Soup












Ingredients

• Chopped Green Apple.................1cup
• Chopped Onion............................1/2 cup
• Chopped Pumpkin.........................1 cup
• Chopped Celery.............................1/2 cup
• Olive Oil........................................2tsp
• Vegetable Stock.............................3cups
• Coriander Leaves...........................few
• Salt and Pepper to taste

Method

• Combine every thing in a pan with oil . Saute them for 5 minutes. 
• Add vegetable stock salt and pepper. 
• Cook till the apple and pumpkin become soft. 
• Puree them. Remove to a serving bowl sprinkle chopped coriander.

Making Vegetable stock

• Vegetable stock is a good substitute for chicken stock.
• To make 2 cups of vegetable stock use 2 onions, 2 ribs of celery, 1 carrot, small piece ginger (optional) 3 garlic pearls, 1/2 tsp pepper powder. chop all the vegetable add 4 cups of water.Let it boil .
• Cook them in low flame for 1 hour.Strain the water and keep it in fridge. 
• Whenever you need you can use it.