Gobi Masala

Its Cauliflower season though we get it all through the year December to march is the best period when we can get the best tasting cauliflowers. A vegetable rich in Vitamin C did you know that it helps to prevent cancer. Yes studies have revealed that Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body. With this note go ahead and try this tasty Cauliflower masala.

INGREDIENTS

Cauliflower - 2 cups (florets seperated)

Onion-1Big (chopped finely)

Tomato-1 (chopped Finely)

Tomato Puree-4tbsp (I used Pasta Sauce)

Ginger Garlic-2tbsp chopped finely(alternatively u can use the paste i like it this way)

Green chilli-4 chopped

Oil-2tsp

Jeera-1tsp

Fennel seeds-1tsp

Red chilli pwdr-1tsp

Turmeric Pwdr-1sp

Coriander Pwdr-1stp

Salt to taste

METHOD

1. Heat the oil in a pan. Splutter jeera, fennel seeds, then add the green chillies and ginger garlic.
2. Add the turmeric pwder and then add the onions and fry until they turn golden then add the tomatoes and let it cook for some time
3. Now u can add the gobi florets and stir for a while then close the pan and let the gobi's cook for a while
4. Once the gobi's are cooked u can add the tomato puree and add all the red chilli pwdr, coriander pwdr and if u prefer some garam masala pwdr.
5. Dont miss the salt. Let everything get mixed well. Bring it to boil and then garnish it with coriander leaves squeeze in some lime juice and may be u can add a tsp of butter on it for the rich taste.

Raw Mango Dhal

This is an andhra style dhal. My Mom-in-law and sis-in-law used to make this at home. I never knew about this dish before that. When i think about andhra cooking i remember a funny incident rather ignorance. When i was newly married my Mom-in-law used to make few andhra dishes of which many i have never heard of. Everyone used to talk about gonkura chutney is like this like that but i never knew how it looked like and to my surprise it was made of a leaf(keerai). Always thought how ignorant i was then!

INGREDIENTS

Raw Mango-1 (Pacha Manga cut into bite size cubes)

Toor Dal-1cup(cooked)

Mustard seeds-1tsp

Cumin Seeds-1tsp

Green chilli-3nos

Red chilli powder-1tsp

Sambhar Powder-2tsp (optional)

Curry leaves-few

Coriander-handful chopped

Asafoetida-a pinch

Salt to taste

Oil 2tbsp

METHOD

1. Heat the oil in the pan and prepare the seasoning. splutter mustard seeds, cumin seeds, chilies, curry leaves, asafoetida


2. Add the cut raw mango and let it cook for few mns. Sprinkle some water if desired


3. once the mango is cooked add the cooked toor dhal, red chilli powder, sambhar powder and salt


4. let it boil for some more time garnish with coriander and serve hot with rice or chapati.

Sakkarai Pongal

My all time favourite.... any festival i like to make sakkarai pongal simply bcoz of its richness and taste. Its very simple but tastes simply delicious... so will directly get into the recipe

INGREDIENTS

Rice - 1cup

Moong Dal-1/2cup

Milk-2cups

Water-1cups

Jaggery - 2cups

Ghee(clarified butter)-1cup

Cashew and Raisins-to garnish

METHOD

1. Heat 1tbsp ghee in the pan and fry the moong dal until it turns pink in colour. dont overdo coz it will change the taste of your pongal


2. Wash the rice and add the fried moong dal. Pressure cook it with the listed quantity of milk and water. you can adjust the milk and water ratio but both put together you shud have 3cups.


3. Now in a heavy bottom pan add the jaggery and pour a lil water until the jaggery soaks in water.


4. Let it boil until the jaggery dissolves and becomes a lil thick syrup.


5. Now mash the cooked rice and moong dal well and add it to the jaggery syrup stir in continously


6. Add the ghee and mix everything well.


7. Garnish it with cashews and raisins fried in ghee. Your Sakkarai pongal is ready to be served.

Aviyal

This is one traditional kootan. It is a kerala dish made with different vegetables we can call it a veggie salad dressed with yoghurt, coconut, cumin seeds and green chilli sauce. Usually this dish is prepared when we dont have enough vegetable to make one proper veggie but have leftovers of different veggies. I managed with the veggies i had. You can try to add any of the veggies listed below.

INGREDIENTS

Raw Green plantain(Vazhakai in Tamil, Bhalekai in Kannada)

Raw Mango (Pacha Manga in Tamil, Mavinkai in Kannada)

Drumsticks (Murungaikai in Tamil, Noogikai in Kannada)

Elephant yam (Chenai Kizhangu in Tamil, Suvarnagadde in Kannada),

Chembu (Cheppankizhangu in Tamil, Arvi inHindi)

Snake gourd (Podalankai in Tamil, Padavalakai in Kannada)

Pumpkin (Vellai Poosinikai in Tamil , Kumbalaekai in Kannada)

Ash gourd(Poosinikai in tamil, Budagumbala in Kannada)

Carrot

Beans

Potato

Broad Beans (Avarakkai in Tamil, Saem in Hindi)

Green Peas

Chow Chow (Bangalore Kathrikkai inTamil, Seeme badanakkaye in Kannada)

Ivy Gourd (Thondekkai in Kannada, Kova kkai in Tamil)

Lobia (Karamani in Tamil, Halasinde in Kannada)

Coriander leaves-Handful (chopped)

Yoghurt-1cup

Turmeric Powder-1tsp

To Grind

Coconut-1cup

Cumin seeds-2tbsp

Green chillies- 5-8 (according to taste)

For Seasoning

Mustard seeds-1tsp

Cumin Seeds-1tsp

Coconut Oil

Red chilli- 2nos

Curry Leaves

METHOD

1)Steam cook/pressure cook all the vegetables with some turmeric.

2)Heat coconut oil in a pan and prepare the seasoning. Splutter the mustard,cumin seeds and add the red chilli and curry leaves.

3)add the ground paste to the seasoning and let it cook for a couple of mins.

4)add all the vegetables along with the water if any.

5)Let the vegetables cook in the paste so that the take the essence of the ground paste.add salt to taste

6) Switch off the stove let the aviyal cool for some time. Now add yoghurt to the aviyal mix well and garnish with chopped coriander leaves.

Serve Hot with Rice or Roti

P.S. You can adjust the Aviyal consistency as per your requirements i like it with a lil' gravy so i make the paste watery. if you want it to be a proper kootan make the paste thick and dont add water.

Mint Rice

Mint Rice is a Fast and Quick preparation for my hubby's lunch. I like the mint taste and smell. Learnt this recipe from my mom. But she used to have a big procedure so this is so called Special Item prepared only on occasions. I have modified the process to suit my morning hurry's.

INGREDIENTS

Basmati Rice- 1 cup

Corn Kernals- 1/2 cup(Optional for colourful appearance)

Onion-1(medium sized chopped finely)

Curry Leaves-few

Fennel seeds-1tsp

Cumin Seeds-1tsp

Clove-2nos

Bay leaves-2nos

Oil -2tbsp

Salt to taste

To Grind

Mint Leaves-1/2bunch

Coriander/cilantro Leaves-1/4 bunch or less than that

Green Chillies - 5 nos

Coconut - 1/4 cup (Grated)

Whole Garam Masala-clove/fennel seeds/cinnamon stick

METHOD

1) Wash the mint leaves coriander leaves and Green chillies then Grind all the items given under the to grind section.

2)Heat Oil in the cooker splutter cumin seeds,fennel seeds, bay leaves, cloves then add the curry leaves.

3)Add chopped Onions and let it cook once its done add the corn kernals and stir for a couple of minutes

4)Add the ground paste and let it cook for few min

5)Add salt to taste and chk for the spicy taste if u need really hot rice add red chilli pwder

6)Finally add the Rice and water (1:1) ratio. pressure cook and your delicious Mint rice is ready. Garnish it with some chopped coriander leaves and serve hot with onion raita.

P.S.:Try to soak the basmati rice for 30 mns.

Where is the Party? A Comedy!!!!

The recent hit song in Tamil is "Where is the party? Enga ootla party". I think all tamilians would have heard this song. I was humming this line like this Where is the pardy?(thats how they pronounce in US) My daughter was in the bathroom she was telling "Its Here!!!! Its Here!!" I was confused and later realised that she was talking about the Pody (Potty is pronounced like that).... Ha ha ha ... it was so funny .... after few years i should remember this incident to tell her that is why i posted it here..... cant stop laughing ....

Milk Chocolate

Do u know that there are Wonders that Chocolate can bring in your life! It True! Consuming Chocolates will give u a "Healthy Happy Heart, Better Blood Pressure, Great Muscles, Brain gains More Memory, Great Skin and Ofcourse Good Loving skills...."

Is this not enough for us to make chocolates at home. This is one of my favourite Chocolate recipe.....



INGREDIENTS



Milk - 1litre

Butter-75 gms

Sugar-250gms

Cocoa Powder-2Tbsp



METHOD



1)Boil the Milk. Once it is boiled add the butter, sugar and cocoa powder. (Dissolve the cocoa powder in some milk so that u dont form lumps)

2)Put the flame in Medium and let the substance boil

3)The entire milk should condense and form into thick paste. Keep stirring bcoz we dont want the chocolate to burn.

4)When the chocolate leaves the sides and forms a ball in the middle of the pan u can switch off the flame and stir for some more time off the flame

5)Grease some ghee onto a tray and spread the chocolate evenly on the tray and set aside

6)Once it cools down cut it into your favourite shapes. Ur chocolate is ready... YUMMY!!!!!!!!!!!!



Kids will love this chocolate.

Spicy Chana Dal Masala

This is a chettinad Side dish. It tastes really great. Its cooking chana dal in a mix of spices with a blend of coconut to give the rich taste. Oooff ... relishing taste... just try this recipe and am sure your loved ones will like it. It goes well with chapatti, roti or even rice.

I got this recipe from Hema of THM. Thanks Hema it came out really well.

INGREDIENTS

Channa dal-1 cup

Onion- 1 Medium sized finely chopped

Tomato-1 medium sized finely chopped

Green chillies-2nos finely chopped

Ginger-garlic paste-2 tbsp

Butter-2 tbsp

Oil

Coriander leaves chopped

Salt to taste

Paste 1

Coriander seeds-6tbsp

Cumin seeds-1 tbsp

pepper corns-1 tbsp

Rice-2tbsp

Whole red chillies- 8 to 9

Whole garam masalas-1 tbsp

Mustard1 tbsp

channa dal1 tbsp

Dalia -1tbsp (pottukadalai)

Paste 2

Coconut-1/4 cup

Poppy seeds-2 tbsp

Fennel seeds-1 tsp

METHOD

1)Heat the Pan add a little Oil & roast all the Ingredients for the paste 1.Let it cool and make a paste. Grind all ingrediants which is given in paste 2 and keep it aside

2)Heat butter and oil in the pan and saute the chopped onions and green chillies till golden brown

3)Now add turmeric powder and ginger-garlic paste and saute for 2 mins.

4)Add chopped tomatoes and fry till the oil leaves the sides.

5)Add the Ground paste 1 and fry till the paste turns slightly brown.

6) Now add half cooked channa dal (Microwave the chana dal for 2 or 3 mns) and fry for sometime.

7)Add salt and water and mix well.

8) Pressure cook for 15-20 minutes till the dal is soft and done.

9) Once its done remove from the cooker and add coconut paste 2 and let it boil for some more time.

10)Finally garnish with fresh coriander leaves, and serve hot with chapattis or Rice.