Sunday, April 29, 2012

Thenga Thuvaiyal




 Hi

 For the final day of Blogging Marathon I have cooked the weekend Thali. Weekends are the only time when my daughter gets time to savour the food i cook. All the other days she is off in the wee hours and I feel she is loosing out on the nourishment.So her I m with lot of veggies and green ..the food she like the most.
My platter has
Tomato Rasam
Bottlegourd Kootu

Sutta Kathrikai(Brinjal curry)

Puli Keerai(greens cooked in tamamrind)

Thenga thuvaiyal(coconut thuvaiyal)
Rice
Curd
THENGA THUVAIYAL

INGREDIENTS
Coconut scrapping      1/2 cup
Mustard seeds             1/8 tsp
Fenugreek seeds          4-5
Black gram dhal        1 tbsp
Red chillies               3-4
Asafoetida                1/4 tsp
Tamarind                 a small marble size
Oil                          2 tsp
Salt                        to taste
PREPARATION
Heat a pan with oil. Add mustard seeds and when they splutter add the blackgram dhal, asafoetida, redchillies and fenugreek seeds and saute till the dhal turns golden brown. Switch off the fire and let it cool
Transfer this to a mixer with coconut ,salt and tamarind. Add just enough water and grind it into a smooth paste.
Mix with hot rice and savour the taste

Linking this thali to Thali Mela by Srivalli
Check the other Marathoners HERE


Saturday, April 28, 2012

Agathi Keerai Curry

Hi
Today's platter is the one which we generally cook on the day of Dwadashi. A we fast on Ekadashi or have food only once, the next day after the puja, we are served food early and the cooked. The food is devoid of any acidic matter so as to not aggravate acidity. We prepare Payatham Paruppu(cooked green gram dhal)

Nellikai (Gooseberry) chutney, Sundaikai Poricha Kuzhambu, Lemon Rasam,
Agathi keerai Curry

 Payasam


Agathi Keerai Curry

I am not sure about the English name for this green but this green in particular has a lot of health bebefits. Check it out here
INGREDIENTS
Agathi Keerai     2 bunches
Mustard seeds    1 tsp
Black gram dhal   1 tsp
Red chillies         3-4
Asafoetida          1/4 tsp
Oil                     2 tsp
Coconut scrappings  1/4 cup or more
Sugar                1 tsp
Salt                   to taste
PREPARATION
Seperate the smal leaves from the stem of the keerai.Cut finely and wash.
Cook it  . I cooked it in microwave for 5 minutes in Micro high mode
Heat a pan with oil, Add mustard and when it splutters add the black gram dhal, red chillies and asafoetida.Saute for a minute.
Now add the cooked green and mix well. Sprinkle the salt, mix and continue to cook in medium flame for 5 minutes.Sprinkle the sugar and mix,(this is added to remove the tart taste in the greens)
Switch off the heat and put the coconut scappings in this.
Mix well an serve.
Linking this to Thali mela by Srivalli
Check out todays's menu by the Marathoners Here

Mor Kuzhambu


Hi Tamil New year day or as we say Varusha pirappu signifies the start of a new year and is celebrated in most tamil household with the usual prayers and festive food and Mor kuzhambu(mor means curd) is a must on most festive days.MyFestive platter is like this Mor Kuzhzmbu
Paruppu Vadai
Tomato Rasam
Microwave Beans Curry
Maanga Pachadi
Thenga Poli
MOR KUZHAMBU
 INGREDIENTS
 Curds 2 cups
 White Pumpkin 1/2 cup
 To be ground into a paste
Coconut scrapping 1/4 cup
 Green chillies 2-3
 Cumin seeds 1 tsp
Ginger 1/4 " piece
Turmeric powder 1/4 tsp
 For tempering
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Asafoetida 1/4 cup
 Curry leaves few
PREPARATION
Cut the white pumpkin into small pieces
 Whip the curds and keep aside
Grind all the ingredients under the "Ground Paste" and mix it well with the curds.
 Heat a pan with oil.
 Add mustard and when it splutters add cumin , asafoetida and curry leaves and saute.
 Now put the cut pumpkin pieces into it and saute well for 5 minutes so that the vegetable cook well. Now add the curd ground paste mixture to this and cook it a very low flame for 4-5 minutes only If you cook for a longer time, then the whole mixture tends to become watery.Should never boil
 Serve with rice and curry of your choice
Linking this Thali to Thali Mela By Srivalli
 Check out the marathoners at Bm#15

Thursday, April 26, 2012

Thayir Semiya

Hi This Platter for day 4 of BM is usually cooked on the day of Chitra Pournami. Generally rice varieties are cooked on this day.Other dishes that can be cooked is Puliyogare, Yellorai and Kesari. Today my platter has Thenga Saadam(coconut rice),
Lemon rice,
Carrot halwa
and Thayir Semiya(Vermicelli in yogurt)
Thayir Semiya
INGREDIENTS
Vermicelli 1 cup
Water 3 cups
Oil 2 tsp
Mustard seeds 1 tsp
 Black gram dhal 1 tsp
 Bengal gram dhal 1 tsp
Asafoetida 1/4 tsp
 Green chillies 3
Curry leaves few
 Milk 1/2 cup
Curd/Yogurt 1/2-3/4 cup
Salt to taste
 PREPARATION
Cook the vermicelli in water till it becomes soft. Drain the water and keep the cooked vermicelli aside
 Cut the chillies finely
Mix the milk and curd with the vermicelli well. This will have a very mushy texture and tastes better this way
Heat a pan with oil.When it heats up sufficiently add the mustard seeds. Once they crackle add the blackgram and bengalgram dhal, asafoetida and green chillies. Add this temper to the prepared semiya/vermicelli
Served best when cool. I keep it in the refrigerator for some time before serving
 Linking this Thali to Thali mela by srivalli
Check the other marathoners at BM#15

Wednesday, April 25, 2012

Palak Paneer

Hi For the day 3 of Blogging Marathon#15, I chose to cook a simple dinner Thali. Dinner generally is chapathi with one or two side dishes and today in addition to the regular dishes, made Aamras(Sweetened Mango Puree) since mango season is in and I wanted something sweet too:-) This Thali consists of Chapathi,Quick Moong Subzi,
Aamras
PALAK PANEER
Recipe source"US Masala
Palak(spinach) 3 bunches
Paneer 100 gms
 Onion 2
 Tomato 2
 Cumin seeds 1 tsp
Ginger garlic paste 1tsp
Chilli powder 2 tsp
Coriander powder 1tsp
 Cumin powder 1 tsp
Garam masala 1 tsp
Milk 2 tbsp
Kasuri methi 2 tsp
Oil 2 tsp
Salt to taste
 PREPARATION
 Dice the onions and tomato finely
 Blanch the palak leaves in hot water, drain and grind it coarsely
 Heat a pan with oil. Add the cumin seeds and when it sizzles add the cut onions and saute till it becomes transparent
Now add the ginger garlic paste and saute for 2 more minutes. Add the cut tomatoes and mix well. Now sprinkle coriander powder, cumin powder, red chilli powder on this.
Mix well and continue to cook till it starts to become mushy.Add little water and let it cook for 3 minutes.
 Now add the pureed palak ,paneer and the milk to this and mix well and cook for 5 minutes Sprinkle the garam masala and kasuri methi. Mix well. Continue to cook for 5 more minutes. Switch off the fire and serve hot with chapathi
Linking this to Thali Mela by Srivalli
Check out the other marathoners at BM#15

Tuesday, April 24, 2012

Manithakkali Vendaya Kuzhambu

Keerai Masiyal
Baby potato fry
Manithakkali Vendayakuzhambu
Hi For the day of Thali Marathon..I chose to cook the regular everyday Iyengar platter.Predominant ofcourse would be the Vendaya Kuzambu. You must have seen many variations of this kuzhambu, but i have been using this particuar recipe for the last 20 yrs ans which is given to me by my Mother in law. Tastes very nice, tangy and a perfect combination is the keerai masiayal with this.This Platter consists of Manithakkali vendaya Kuzhambu, Tomato Rasam, Baby potato fry,Rice, Curd and ofcourse some pickle.I read somewhere on the blogosphere that Manathakkali is also called as Black Nightshade.  
Manithakkali Vendaya Kuzhambu
Manithakkali Vatral 1 tbsp
Tamarind marble size
 Fenugreek seeds 1 tsp
Tuvar dhal 1 tsp
Turmeric powder 1/4 tsp
 Red chilli powder 1-2 tsp
Curry leaves few
 Oil 2 tsp
 Asafoetida 1/2 tsp
Gram flour 1 tbsp
Salt to taste
PREPARATION
Soak tamarind in 1 cup of warm water.
Squeeze out and keep the the tamamrind extract aside
Heat a pan with oil. Add the mustard seeds and when they splutter add the fenugreek seed, tuvar dhal and asafoetida.
Saute for a minute and then add the manathakkali vatral and saute till all of them puff up in the hot oil. Add the turmeric and chili powder to this and saute well.
Now pour the tamarind extract to this and mix well. Let this mixture boil in a medium flame for another 5-7 minutes.
Add the curry leaves, and by now you will getting the tangy aroma. Mix the gram flour in water and pour this mixture into the kuzhambu.
Let it cook for another 5 minutes in a very low flame, so that it thickness a little Switch off the fire and serve hot with rice and curry
Linking this platter to Thali Mela by Srivalli.
 Check out what the other marathoners are upto at Bm#15
NOTE: I guess i missed out on telling what Manathakali Vatral means: Well, it the sundried form of Black Nightshade(type of berry) 

Monday, April 23, 2012

Ven Pongal








Hi
I have been away from blogging for a month now and I already feel lost. I am still not able to get the feel of this new blogger......I dont like this at all...but I guess...I have to learn to use it all over again:-(.
Well coming back to blogging with Blogging marathon with the theme of "Thali". For the day 1 I chose to cook a sumptuous breakfast thali...a very south Indian Tamil one and Ven pongal cannot escape a Tamil breakfast thali.This thali has soft idli's,
 Dosai,
















Vadai, Onion Sambar,


 Coconut chutney ,

Molaga podi

 Venpongal and a healthy fruit.
VEN PONGAL

INGREDIENTS
Raw rice      1 cup
Green gram dhal  1/4 cup
Milk                 1 1/2 cup
Water               1 1/2 cup
Cumin seeds     1tsp
Pepper             1 tsp
Ginger              1/4" piece
Curry leaves      few
Ghee               2-3 tbsp
Salt                   to taste
PREPARATION
Crush pepper and cumin seeds coarsely
Wash both rice and dhal together
Cook this with the milk and water combined till it turns mushy. I cook it in the cooker upto 3 whistles.
Remove the lid aftr the pressure has subsided and mash well.
Add the grated ginger and curry leaves to this and mix well. Add salt to this and mix well. Now continue to cook this in low flame.
Heat a pan with the required ghee. Fry the coarsely powdered cumin and pepper in this.
Add this to the pongal and cook for 5 more minutes.
Switch off the stove and serve with more ghee if necesary
Linking this to Thali mela  by Srivalli
Heat a pan with the ghee
Check out Bm#15 for the other exciting recipes by fellow marathoners

Sunday, April 15, 2012

Strawberry Lassi


Let me start with sincere apologies to both Radhika who diligently hosts Blog Hop Wednesday month after month and Prabha with whom i am paired with for this month.I missed the linking to the linky by few hours.
Prabh's space has many lovely recipes ans since i had strawberries in my refridgerator i chose to make this lassi .....a soothing one for this scorching summer.
INGREDIENTS
Starwberries    1 cup
Cold milk        1 cup
Yogurt             1 cup
Sugar              as per taste
PREPARATION
Blend all the ingredients together till smooth
Chill and serve and enjoy the lovely blend of strawberries and cold milk and yogurt and enjoy it
Linnking this is to Blog hop wednesday

Friday, April 6, 2012

Strawberry Pineapple Soda

HI
For the month of April, we the GOURMET SEVEN decided to beat this summer with cool yummylicious Beverages from Epicurious and I chose to go with Strawberry Pineapple Soda.
Take a sip of this cold Strawberry pineapple soda and experience the tanginess of the pineapple and the sweetness of the strawberry sliding down your throat soothing you and taking you away from the scorching heat.