Tuesday, April 12, 2016

Inji Thogayal / Ginger Chutney

Inji Thogayal / Ginger Chutney

              Inji Thogayal is a comforting dish, one can prepare in no matter of time.  When ever I feel lazy to cook, my choice always end up with thogayal and rasam. Both rasam and thogayal pair up very well and make a delicious meal.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 ~ 5
Sources: www.sarasyummybites.com

Ingredients:
1/2 cup / 50 grams ginger, Washed, deskin and chopped
1 tbsp urad dhal
1 green chili
3 red chilli
1/4 tsp asafoetida/ hing/perungaayam
Gooseberry size tamarind
1/4 cup coconut pieces
Salt to taste
1 tsp oil

Method:
1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.
2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.
3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature.
4. Grind the fried ingredients to fine paste. Adjust salt to taste.  Serve with rice along with sambhar or rasam.  (Add mustard seeds, curry leaves seasoning if needed).


Inji Thogayal / Ginger Chutney

Inji Thogayal / Ginger Chutney


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 ~ 5
Sources: www.sarasyummybites.com

Ingredients:
1/2 cup / 50 grams ginger, Washed, deskin and chopped
1 tbsp urad dhal 
1 green chili
3 red chilli
1/4 tsp asafoetida/ hing/perungaayam
Gooseberry size tamarind 
1/4 cup coconut pieces
Salt to taste
1 tsp oil

Method:
1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.
2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.
3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature. 
4. Grind the fried ingredients to fine paste. Adjust salt to taste.  Serve with rice along with sambhar or rasam. (Add mustard seeds, curry leaves seasoning if needed).


 www.sarasyummybites.com


Monday, April 11, 2016

Hotel Style Fish Fry / Hotel Vanjara Meen Varuval / Nei Meen Varuval

Hotel Style Fish Fry / Hotel Vanjara Meen Varuval


                           King fish is a perfect dining entree available in most of the restaurant.  Marinated with freshly ground masala and cooked either by deep fry or shallow fry makes it irresistible appetizer.

Preparation time: 10 ~ 15 minutes
Cooking time: 15 ~ 20 minutes
Yield:  5 ~ 7
Sources: www.sarasyummybites.com

Ingredients:

5 ~ 7 Seer fish / king fish slices / vanjaram meen
Black pepper powder as needed (optional)
Oil to fry
Minced cilantro

For  Paste:

2 tbsp. red chili powder
1 tbsp. coriander powder
1/2 tsp fennel seed powder
1 tsp lemon juice from fresh lemon
1/2 tsp turmeric Powder
1/4 tsp tamarind  paste
1 tbsp. rice flour / corn flour
1/2 tsp garam masala powder
Salt to taste

Method:

1.Clean and wash fish slices thoroughly. Keep it aside
2.In a separate bowl, mix the listed paste ingredients. Adjust salt and spice as needed.
3. Marinate fish slices with the prepared paste. Refrigerate the marinated fish for minimum half an hour.
4. Before frying the fish, remove the  marinated fish slices from the refrigerator and keep it aside to bring it to room temperature.
5. Heat griddle on low heat,  add 2 tbsp. of oil. Place the required fish slices on griddle  depends on the its size. Reduce the heat and cook it 5 ~ 7 minutes on one side.

Hotel Style Fish Fry / Hotel Vanjara Meen Varuval

6. Flip the fish to other side and cook for another 5~7 minutes in low heat. If needed, add extra oil to avoid slices sticking to the griddle.
7. Remove the fish slices when both side becomes golden brown colour and well done. If needed, sprinkle pepper powder over the fish. Garnish with minced cilantro. Serve hot with sambar and rasam rice.
Hotel Style Fish Fry / Hotel Vanjara Meen Varuval


Preparation time: 10 ~ 15 minutes 
Cooking time: 15 ~ 20 minutes
Yield:  5 ~ 7
Sources: www. sarasyummybites.com

Ingredients:
5 ~ 7 Seer fish / king fish slices / vanjaram meen
Black pepper powder as needed (optional)
Oil to fry
Minced cilantro

For  Paste:
2 tbsp. red Chili powder 
1 tbsp. coriander powder 
1/2 tsp fennel seed powder 
1 tsp lemon juice from fresh lemon
1/2 tsp turmeric Powder 
1/4 tsp tamarind  paste 
1 tbsp. rice flour / corn flour 
1/2 tsp garam masala powder 
Salt to taste

Method

1. Clean and wash fish slices thoroughly. Keep it aside
2. In a separate bowl, mix the listed paste ingredients. Adjust salt and spice as needed.
3. Marinate fish slices with the prepared paste. Refrigerate the marinated fish for minimum half an hour or till needed.
4. Before frying the fish, remove the  marinated fish slices from the refrigerator and keep it aside to bring it to room temperature.
5. Heat griddle on low heat,  add 2 tbsp. of oil. Place the required fish slices on griddle  depends on the its size. Reduce the heat and cook it 5 ~ 7 minutes on one side.
6. Flip the fish to other side and cook for another 5~7 minutes in low heat. If needed, add extra oil to avoid slices sticking to the griddle. 
7. Remove the fish slices when both side becomes golden brown colour and well done. If needed, sprinkle pepper powder over the fish. Garnish with minced cilantro. Serve hot with sambar and rasam rice.

 www.sarasyummybites.com
Hotel Style Fish Fry / Hotel Vanjara Meen Varuval



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Saturday, April 09, 2016

Gothumai Rava upma / Crackled wheat Upma with Bell pepper

Gothumai Rava upma / Crackled wheat Upma with Bell pepper


Preparation time: 10 minutes
Cooking time: 20 ~ 30 minutes
Serve 2
Source: sarasyummybites.com

Ingredients:
3 shallot / small onion, medium size
1 small tomato
1 bell pepper , any color
3 green chillies or to taste, Split into two
1/2 cup crackled wheat rava
1/4 tsp turmeric powder
1/2 tsp red chili powder (optional)
Salt to taste
Minced cilantro as needed

For Seasoning:
2 tbsp. cooking oil
1/2 tsp mustard seeds
1 string curry leaves
1 /2 tsp minced ginger
2 tsp urad dhal
2 tsp channa dhal

Gothumai Rava upma / Crackled wheat Upma with Bell pepper

Method:
1. Wash and chop the vegetables to required size and shape. Set aside.
2.  Heat oil in heavy bottom pan, add mustard seeds. Once it pop, add remaining seasoning ingredients. Saute for few second to change it color and become crispy.
3. Throw in onions, chilies. Saute for few minutes. When it become soft and transparent, add tomatoes. Cook for few minutes till it become soft. Followed by bell pepper. Cook for 3~ 5 minutes. Add turmeric and chili powder(optional) along with salt. Stir for few seconds. 
4. Pour in 2 cups boiling water( this makes cooking easier). When it starts to boil, add 1/2 cup of crackled wheat. Mix once to avoid any lumps. Adjust salt to taste. Cover and cook it for 15 minutes. Stir in between. Once done, turn of the heat and add 1 tsp of ghee for flavour.  Transfer it to serving dish and garnish with cilantro. Serve hot with coconut chutney or sambhar.



Gothumai Rava upma / Crackled wheat Upma with Bell pepper

Preparation time: 10 minutes
Cooking time: 20 ~ 30 minutes
Serve 2
Source: sarasyummybites.com

Ingredients:
3 shallot / small onion, medium size
1 small tomato
1 bell pepper , any color
3 green chillies or to taste, Split into two
1/2 cup crackled wheat rava
1/4 tsp turmeric powder
1/2 tsp red chili powder (optional)
Salt to taste
Minced cilantro as needed

For Seasoning:
2 tbsp. cooking oil
1/2 tsp mustard seeds
1 string curry leaves
1 /2 tsp minced ginger
2 tsp urad dhal 
2 tsp channa dhal

Method:
1. Wash and chop the vegetables to required size and shape. Set aside.
2.  Heat oil in heavy bottom pan, add mustard seeds. Once it pop, add remaining seasoning ingredients. Saute for few second to change it color and become crispy.
3. Throw in onions, chilies. Saute for few minutes. When it become soft and transparent, add tomatoes. Cook for few minutes till it become soft. Followed by bell pepper. Cook for 3~ 5 minutes. Add turmeric and chili powder(optional) along with salt. Stir for few seconds. 
4. Pour in 2 cups boiling water( this makes cooking easier). When it starts to boil, add 1/2 cup of crackled wheat. Mix once to avoid any lumps. Adjust salt to taste. Cover and cook it for 15 minutes. Stir in between. Once done, turn of the heat and add 1 tsp of ghee for flavour.  Transfer it to serving dish and garnish with cilantro. Serve hot with coconut chutney or sambhar.
 www.sarasyummybites.com



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Thursday, April 07, 2016

French Beans Usili / Green Beans Usili / Beans Usili


French Beans Usili / Green Beans Usili / Beans Usili

Preparation: 20 ~ 30 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 25 ~ 35 minutes
Source: sarasyummybites.com

Ingredients:
1 lb / 500 grams beans
Salt to taste

For Paruppu Usili:
3/4 cup toor dhal
1/2 cup channa dhal
5 ~ 6 red chillies 
1 inch ginger
1/2 tsp cumin
1/2 cup shredded coconut or whole coconut cut it into pieces
Salt to taste
1/2 tsp turmeric powder

For Seasoning:
2 tbsp cooking oil
1/2 tsp mustard seeds
1 red chili, broken into pieces or to taste
2 string curry leaves
Minced cilantro (optional)

Method:
1. Wash and soak both the dhal for 2 ~ 4 hours, depends on your time availability.
2. Wash and remove the string from beans and chop them in to pieces. Set aside.
3. Grind all the grinding ingredients listed above in to fine paste, not too smooth.

French Beans Usili / Green Beans Usili / Beans Usili

French Beans Usili / Green Beans Usili / Beans Usili

4. Steam the ground dhal in a greased idly plate or bowl for 15 ~ 20 minutes. Turn off the heat and allow the mixture to cool.  Once it comes to room temperature, scramble it with your fingers or using fork.
5. Heat a pan with 2 tbsp oil and add mustard to crackle. Then add chilies, curry leaves. Saute for few seconds.

French Beans Usili / Green Beans Usili / Beans Usili

French Beans Usili / Green Beans Usili / Beans Usili

6. Throw in chopped beans and saute for 5 minutes. Pour in 1/2 cup of water and salt. cook it with out covering the pan in medium heat. Stir in between.
7.  When beans become soft, throw in scrambled dhal mixture to the beans and mix to corporate the mixture to beans. Adjust salt to taste. Serve hot with rice. 



French Beans Usili / Green Beans Usili / Beans Usili

Preparation: 20 ~ 30 minutes
Soaking time: 2 ~ 4 hours
Cooking time: 25 ~ 35 minutes
Source: sarasyummybites.com


Ingredients:
1 lb / 500 grams beans
Salt to taste

For Paruppu Usili:
3/4 cup toor dhal
1/2 cup channa dhal
5 ~ 6 red chillies 
1 inch ginger
1/2 tsp cumin
1/2 cup shredded coconut or whole coconut cut it into pieces
Salt to taste
1/2 tsp turmeric powder

For Seasoning:
2 tbsp cooking oil
1/2 tsp mustard seeds
1 red chili, broken into pieces or to taste
2 string curry leaves
Minced cilantro (optional)

Method:
1. Wash and soak both the dhal for 2 ~ 4 hours, depends on your time availability.
2. Wash and remove the string from beans and chop them in to pieces. Set aside.
3. Grind all the grinding ingredients listed above in to fine paste, not too smooth.
4. Steam the ground dhal in a greased idly plate or bowl for 15 ~ 20 minutes. Turn off the heat and allow the mixture to cool.  Once it comes to room temperature, scramble it with your fingers or using fork.
5. Heat a pan with 2 tbsp oil and add mustard to crackle. Then add chilies, curry leaves. Saute for few seconds.
6. Throw in chopped beans and saute for 5 minutes. Pour in 1/2 cup of water and salt. cook it with out covering the pan in medium heat. Stir in between.
7.  When beans become soft, throw in scrambled dhal mixture to the beans and mix to corporate the mixture to beans. Adjust salt to taste. Serve hot with rice. 

 www.sarasyummybites.com



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Wednesday, April 06, 2016

Elumichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal


Elimichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal

     I love rasam in any flavours. My meal will not end with out rasam.  It is so comforting and easy dish  one can prepare with out much cooking knowledge. Today there is another rasam recipe from my kitchen,  which is super tangy with wholesome goodness of fresh lemon and tomatoes. Taste delicious and makes you feel light. You can also can also add cooked toor dhal  to your rasam to have slight twist. But do not add tamarind, which will completely change the taste and aroma of this rasam. Now 

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 ~ 4
Source: Sarasyummybites.com

Ingredients:
3 ~ 4 medium size tomatoes, chopped
1 or 2 big lemons to taste ( I used 1 lemon)
1 green chili 
1/4 turmeric powder
1/4 tsp hing / asafoetida
Cilantro as needed

For Grinding:
1 tsp black pepper
1/2 tsp cumin

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
2 red chilies, broken in to two
2 crushed garlic
1 string curry leaves

Method:
1. Boil chopped tomatoes, green chili, turmeric powder, hing and salt with 3 cups of water in medium heat.
2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.
3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.
4.  Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.
5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam.  Once lemon juice is added, don't reheat the rasam. Serve hot with rice. 

Elimichai Thakkali Rasam /எலுமிச்சை தக்காளி ரசம் / Lemon Tomato Rasam with out Tamarind and Dhal

Elumichai Thakkali Rasam / Lemon Tomato Rasam with out Tamarind and Dhal



Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 ~ 4
Source: Sarasyummybites.com

Ingredients:
3 ~ 4 medium size tomatoes, chopped
1 or 2 big lemons to taste ( I used 1 lemon)
1 green chili 
1/4 turmeric powder
1/4 tsp hing / asafoetida
Cilantro as needed

For Grinding:
1 tsp black pepper
1/2 tsp cumin

For Seasoning:
1 tbsp oil
1/2 tsp mustard seeds
2 red chilies, broken in to two
2 crushed garlic
1 string curry leaves

Method:
1. Boil chopped tomatoes, green chilli, turmeric powder, hing and salt with 3 cups of water in medium heat.
2. When tomatoes become soft and water reduce to half. Gently mash the tomatoes with spatula.
3. Grind the grinding ingredients in to coarse powder and add it to tomato mixture along with 1 cup of water or more as needed. Bring the mixture to boil. Once the rasam starts to boil, turn of the heat.
4.  Heat oil or ghee in a skillet, throw in mustard seeds and allow it to crackle. Then add remaining ingredients one by one and fry for few seconds.
5. Add the seasonings to the rassam. Add cilantro. Adjust salt to taste. Squeeze lemon juice from fresh lemon and add it to rasam.  Once lemon juice is added, don't reheat the rasam. Serve hot with rice. 

 www.sarasyummybites.com



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Tuesday, April 05, 2016

Dadhiyonnam / Temple style Curd Rice / Perumal kovil Thayir Sadaam


Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam

                                     You will be familiar with this word " Dadhiyonnam" if you are a  frequent visitor to Perumal / Balaji Temple.  If not, dadhiyonnam is a curd rice prepared as a prasadam in most of the temple. It is very simple and easy to prepare. Milk and curd, mixed together with mushy rice and  tempered  with Chana dhal, chopped green chilies, ginger and mustard.  Starch in the rice gives nice consistency to this dish. Try this at your home and you will not miss the divine taste and  flavor..

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3 ~ 4
Source: sarasyummybites.com

Ingredients:
1 cup raw rice
1 tbsp. butter
11/2  cups milk or more if needed
4 tbsp. curd
Salt to taste

For Seasoning:
1 tbsp. sesame oil
1/2 tsp mustard  seeds
1 tsp channa dhal or as needed
2 green chills, chopped finely or to taste
1/2 tsp minced fresh ginger
1 ~ 2 string curry leaves
Minced cilantro as needed

Method:
1.  Cook rice with 3 1/2 cups of water till it become soft and mushy. Turn of the heat and allow the rice to cool. Do not drain the excess starch from the rice.
2. Boil the milk and allow it  cool little bit. Meantime, heat oil in a skillet and add the seasoning ingredients one by one after mustard seeds splutter.
3. Fry the seasoning ingredients till it become crispy.
4. Add the seasoning to the cooked rice along with curd, butter and salt.
5.  Pour in lukewarm milk and mix with spatula to avoid any lumps. Add milk or water to required consistency. Adjust Salt to taste.

Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam


Dadhiyonnam / Temple style Curd Rice / Perumal kovil Thayir Sadaam



Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3 ~ 4
Source: sarasyummybites.com

Ingredients:
1 cup raw rice
1 tbsp. butter
11/2  cups milk or more if needed
4 tbsp. curd
Salt to taste

For Seasoning:
1 tbsp. sesame oil
1/2 tsp mustard  seeds
1 tsp channa dhal or as needed
2 green chills, chopped finely or to taste
1/2 tsp minced fresh ginger
1 ~ 2 string curry leaves
Minced cilantro as needed

Method:
1.  Cook rice with 3 1/2 cups of water till it become soft and mushy. Turn of the heat and allow the rice to cool. Do not drain the excess starch from the rice.
2. Boil the milk and allow it  cool little bit. Meantime, heat oil in a skillet and add the seasoning ingredients one by one after mustard seeds splutter.
3. Fry the seasoning ingredients till it become crispy.
4. Add the seasoning to the cooked rice along with curd, butter and salt.
5.  Pour in lukewarm milk and mix with spatula to avoid any lumps. Add milk or water to required consistency. Adjust Salt to taste.


 www.sarasyummybites.com


Dadhiyonnam / Temple style Curd Rice /  Perumal kovil Thayir Sadaam



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Monday, April 04, 2016

Carrot Rasam / How to make Carrot Rasam

Carrot Rasam


                              Rasam is a comforting food in South India. Even a grand feast will not get completed without rasam.  There are many types of rasam we can make and I attempted making this rasam after tasting this, in one of the restaurant here in Frisco, Tx.  It tasted delicious with aromatic sweet smell of carrot.  I guessed the ingredients and tried at home. To my surprise, it was more tasty  and smell great with freshly ground spices. Try this and I am sure you will love it. Stay tune for another rasam recipe starts with letter "E".

Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
1/4 cup toor dhal
2 long carrots
1/4 tsp hing
1 big size tomato, chopped
1 green chili
2 tbsp. thick tamarind juice or to taste
1/2 tsp turmeric powder
Salt to taste
Minced Cilantro as needed

For Grinding:
1 tbsp. cumin seeds
1/2 tsp black pepper
1 tsp Coriander seeds

For Seasoning:
1 tsp ghee or cooking oil
1/2 tsp mustard seeds
Curry leaves as needed
2 red chilies, broken in to pieces or to taste
2 garlic pods

Method:
1. Wash, peel the skin of the carrots and cut it in to two halves. Wash toor dhal and pressure cook with sufficient water along with carrots for 3 ~ 4 whistle. keep it aside.
2. In separate bowl, take chopped tomato, turmeric powder, tamarind juice, hing, salt and green chilies.
3. Add 2 cups of water.  Cook and boil it for 10 minutes. Once the pressure drops in pressure cooker,  Open and mash the dhal along with carrots. Before mashing, take one carrot. Chop the cooked carrot and keep it aside.
4. Pour the mashed carrot dhal mixture to tomato mixture. Add more water if needed. Allow the rasam to cook for few minutes.  
5. Grind the grinding ingredients to coarse powder and add it to rasam. Mix and cook it for 2 minutes. Once done, turn off the heat and cover the rasam with lid or plate.
6. In a kadai or skillet, heat oil. Once oil is hot, add mustard seeds, allow it to splutter. Then add curry leaves, red chilies and crushed garlic, cooked carrots. Sauté for few seconds in low heat and pour it to rasam. Serve hot with rice. 

Carrot Rasam

Carrot Rasam


Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients:
1/4 cup toor dhal
2 long carrots
1/4 tsp hing
1 big size tomato, chopped
1 green chili
2 tbsp. thick tamarind juice or to taste
1/2 tsp turmeric powder
Salt to taste
Minced Cilantro as needed

For Grinding:
1 tbsp. cumin seeds
1/2 tsp black pepper
1 tsp Coriander seeds

For Seasoning:
1 tsp ghee or cooking oil
1/2 tsp mustard seeds
Curry leaves as needed
2 red chilies, broken in to pieces or to taste
2 garlic pods

Method:
1. Wash, peel the skin of the carrots and cut it in to two halves. Wash toor dhal and pressure cook with sufficient water along with carrots for 3 ~ 4 whistle. keep it aside.
2. In separate bowl, take chopped tomato, turmeric powder, tamarind juice, hing, salt and green chilies.
3. Add 2 cups of water.  Cook and boil it for 10 minutes. Once the pressure drops in pressure cooker,  Open and mash the dhal along with carrots. Before mashing, take one carrot. Chop the cooked carrot and keep it aside.
4. Pour the mashed carrot dhal mixture to tomato mixture. Add more water if needed. Allow the rasam to cook for few minutes. 
5. Grind the grinding ingredients to coarse powder and add it to rasam. Mix and cook it for 2 minutes. Once done, turn off the heat and cover the rasam with lid or plate.
6. In a kadai or skillet, heat oil. Once oil is hot, add mustard seeds, allow it to splutter. Then add curry leaves, red chilies and crushed garlic, cooked carrots. Sauté for few seconds in low heat and pour it to rasam. Serve hot with rice.

 www.sarasyummybites.com



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Sunday, April 03, 2016

Badam Pal / Almond Kheer

Badam Pal / Almond Milk



Preparation time: 5 ~ 10 minutes
Cooking time: 15 minutes
Yield: 2 ~ 3 

Ingredients:
1/4  cup almonds ( I used deskin almonds)
1/2 cup water
2 ~ 3 cups milk
1/4 cup  + 1 tbsp sugar or to taste
1/4 tsp cardamom powder
Few saffron strands

Method:
1. Soak almonds in warm water for 10 ~ 15 minutes. Drain the water.  Peel and discard the skin.
2. Grind deskin almonds with 1/2 cup of water to smooth paste.
3. Heat the milk and bring it to boil. Add almond paste and saffron. Stir and cook the almond milk for 10 minutes in medium heat. Add more milk if needed.
4. Add sugar and cardamom powder and cook it for few minutes until sugar dissloves. Serve hot or cool as needed. (If you are serving cool, refrigerate for few hours). Garnish with sliced almonds before serving.
Badam Pal / Almond Milk


Badam Pal / Almond Milk

Preparation time: 5 ~ 10 minutes
Cooking time: 15 minutes
Yield: 2 ~ 3 

Ingredients:
1/4  cup almonds ( I used deskin almonds)
1/2 cup water
2 ~ 3 cups milk
1/4 cup  + 1 tbsp sugar or to taste
1/4 tsp cardamom powder
Few saffron strands

Method:
1. Soak almonds in warm water for 10 ~ 15 minutes. Drain the water.  Peel and discard the skin.
2. Grind deskin almonds with 1/2 cup of water to smooth paste.
3. Heat the milk and bring it to boil. Add almond paste and saffron. Stir and cook the almond milk for 10 minutes in medium heat. Add more milk if needed.
4. Add sugar and cardamom powder and cook it for few minutes until sugar dissloves. Serve hot or cool as needed. (If you are serving cool, refrigerate for few hours). Garnish with sliced almonds before serving.

 www.sarasyummybites.com



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Friday, April 01, 2016

Aval Urundai / Poha ladoo

Aval Urundai / Poha ladoo


                     Aval urundai/ Ladoo is one of the simple and traditional festival sweet.  Mostly prepared during Krishna Jayanthi Festival.  There are various method in preparing this delicious sweet but the recipe shared below is my family recipe.   We can replace warm milk instead of ghee for binding. But it will stay good for 2 to 3 day in refrigerator. This recipe goes to mega Blogging Marathon - "Journey through the cuisine". For this mega marathon I am going to travel through "Tamilnadu cuisine" in alphabetical order for this whole month except Sundays. So stay tune for more yummy recipes..

Preparation time: 25 ~ 30 minutes
Cooking time: Less than 7 minutes
Yield: 10 - 12 ladoos as shown in picture

Ingredients:
1 1/2 cups red aval / poha
1/2 cup sugar
2 cardamom pods
2 tbsp cashews, broken into pieces
4 tbsp melted ghee or more if needed
A pinch of salt

Method:

1. Dry roast the poha in medium flame for few minutes until poha turns crispy. Turn off the heat and allow the fried poha to cool. In the same pan, melt ghee and fry cashews to golden colour. Keep it aside.
2.  Grind the poha into coarse powder. Transfer the powder to mixing bowl.
3. In same blender, grind sugar along with cardamom. Mix it with powdered poha. Add pinch of salt to it.

Aval Urundai / Poha ladoo

4. Mix poha, powdered sugar, fried cashews and add warm ghee little by little to the mixture.

Aval Urundai / Poha ladoo

5.  When mixture is warm, take small lemon shape of poha mixture in your palm and gently squeeze  to bind the mixture to form a ball. Do the same with remaining mixture.
6. Store poha ladoo in air tight container at room temperature. Stay well for 10 days.

Aval Urundai / Poha ladoo



Aval Urundai / Poha ladoo
Preparation time: 25 ~ 30 minutes
Cooking time: Less than 7 minutes
Yield: 10 - 12 ladoos as shown in picture

Ingredients:
1 1/2 cups Red aval / poha
1/2 cup sugar 
2 cardamom pods
2 tbsp cashews, broken into pieces
4 tbsp melted ghee or more if needed
A pinch of salt

Method:
1. Dry roast the poha in medium flame for few minutes until poha turns crispy. Turn off the heat and allow the fried poha to cool. In the same pan, melt ghee and fry cashews to golden colour. Keep it aside.
2.  Grind the poha into coarse powder. Transfer the powder to mixing bowl.
3. In same blender, grind sugar along with cardamom. Mix it with powdered poha. Add pinch of salt to it.
4. Mix poha, powdered sugar, fried cashews and add warm ghee little by little to the mixture.
5.  When mixture is warm, take small lemon shape of poha mixture in your palm and gently squeeze  to bind the mixture to form a ball. Do the same with remaining mixture.
6. Store poha ladoo in air tight container at room temperature. Stay well for 10 days.

Note: you can replace warm milk instead of ghee for binding. Store it in air tight container in refrigerator.
 www.sarasyummybites.com
Aval Urundai / Poha ladoo






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Friday, March 18, 2016

Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe / காளான் சூப்


Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe /  காளான் சூப்

        If you are from Chennai, You never missed this yummy soup from soup stall vander. When Valli gave the theme as street food, I had list of recipes to try  but end up with some quick and yummy recipe which took me back to my Chennai life. Really missing those days :(

Kalan/ Mushroom soup is very popular road side dish in Chennai.  When I searched for original road side shop soup recipe in internet, I end up with restaurant style soup recipes where mushrooms are sautéed, pureed and mixed with cream to get rich flavor and creamy texture.  But the roadside mushroom soup is  more like clear soup where corn flour is add to thicken the soup. 
  
  To test my taste buds, I tried with the ingredients which I found and tasted in roadside shop soup which I tasted 5 years before. And my taste buds test was approved with exact taste and texture which I got from my soup. Yeah I very happy with the outcome and it tasted awesome in very bite of corn flakes and mushrooms and it took back to my Chennai days.. Try this at your home and sure you guys will admit what I am saying here.

 ( Note: I believe commercially they use ajinomoto in their recipes to enhance the taste. But I avoided and didn't find any difference of taste in my soup.)


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 ~ 4

Ingredients:
1 tbsp oil / butter
1 medium size onion, chopped
4 ~ 5 fresh mushroom, chopped finely
1 tsp ginger garlic paste
4 cups water
2 tbsp corn flour + 3 tbsp water
Cilantro as needed
Powdered black pepper and salt to taste
Corn flakes chivda as needed

Method:
Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe /  காளான் சூப்

1.  Heat oil in heavy bottom sauce pan in medium heat. Saute chopped onion for few minutes till it turns soft.
2. Throw in ginger garlic paste and saute for few seconds. Add chopped mushroom. Saute and cook for few minutes. 
3. Add 4 cup of water and allow it to boil. Add salt to taste.  Meantime mix corn flour and 3 tbsp water together without lumps. 
4. When soup starts to boil, Lower the heat, add corn flour mixture to the soup. Stir continuously for few seconds. Soup will starts to thicken up.  Turn off the heat when soup reaches its required consistency. Garnish with minced cilantro.
5.  Adjust salt and pepper to taste. Transfer it to serving bowl and serve with corn flakes. Enjoy your yummy soup.
Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe /  காளான் சூப்
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Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe /  காளான் சூப்
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 ~ 4

Ingredients:
1 tbsp oil / butter
1 medium size onion, chopped
4 ~ 5 fresh mushroom, chopped finely
1 tsp ginger garlic paste
4 cups water
2 tbsp corn flour + 3 tbsp water
Cilantro as needed
Powdered black pepper and salt to taste
Corn flakes chivda as needed

Method:
1.  Heat oil in heavy bottom sauce pan in medium heat. Saute chopped onion for few minutes till it turns soft.
2. Throw in ginger garlic paste and saute for few seconds. Add chopped mushroom. Saute and cook for few minutes. 
3. Add 4 cup of water and allow it to boil. Add salt to taste.  Meantime mix corn flour and 3 tbsp water together without lumps. 
4. When soup starts to boil, Lower the heat, add corn flour mixture to the soup. Stir continuously for few seconds. Soup will starts to thicken up.  Turn off the heat when soup reaches its required consistency. Garnish with minced cilantro.
5.  Adjust salt and pepper to taste. Transfer it to serving bowl and serve with corn flakes. Enjoy your yummy soup.
 www.sarasyummybites.com
Kalan Soup / Chennai Soup Stall Mushroom Soup Recipe /  காளான் சூப்


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