SarasYummyBites

Cooling time: 15 minutes
Setting time : 2 ~ overnight
Serves: Ten 1/2 cups serving

Ingredients:
4 cups fresh or frozen blueberries
2 cups of sugar
2 tablespoon water
4 cups heavy whipped cream or half and half cream

Method:
Preparation:

• If you are using fresh blueberries, rinse and picked over.

 Cooking:

• In a large saucepan, heat blueberries, sugar and 2 tbsp of water together in medium heat.
• When it start boiling, reduce the heat to simmer  and stir frequently.
• Cook uncover until blueberries soften and form thick syrup consistency.
• Turn off the heat, Mash and strain mixture and discard seeds and skin.
• Cool down the syrup to room temperature.
• Stir in cream, cover and refrigerate.
• After  an hour ,remove the mixture from freezer, stir it and return dish to freeze.
• Take it out 5 minutes before serving and enjoy the treat..

Note: If you like the blueberry pulp, can add directly with out straining.

Total time: Less than 30 minutes.
Preparation time: 10
Cooking time: Less than 20 minutes
Serves: 5 ~ 6

Ingredients:
1 lb Lamb kidney
2 medium size onion
1 small size tomato
1 green chilies split into two
1 1/2 tsp minced ginger
1 1/2 tsp minced garlic
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
or 2 tsp kuzhambu milagai thool/curry powder or to taste
1 tsp garam masala
2 tbsp minced cilantro
1/4 cup water
1 tbsp lemon juice
salt to taste

For Seasoning:
3 tbsp oil
1 tsp ghee
1 bay leaf
2 cloves, 2 cardamom,  2" inch Cinnamon stick
1 tsp fennel seed
Curry leaves as required.

Method:

Preparation:

• Wash, chop both onions and tomato separately and keep it aside.
• Cut green chili into two and mince both ginger and garlic.
• Clean, wash kidney with 1 tbsp of lemon juice and cut in to two halves or to bite size pieces.

Cooking:

• Heat oil in a heavy bottom pan. Add seasoning ingredients one by one and fry it for few seconds.
• Add chopped onion and saute it for few minutes in medium heat till it become pink and transparent.
• Throw in green chili, minced garlic and ginger, saute for a minute.
• Add kidney pieces and tomato and gently stir.
• After a minute, add turmeric powder, chili powder, coriander powder and salt.  Gently mix.
• Stir it for another 2 minutes and then add 1/4 cup of water or required amount of water.
• Cook covered on medium heat till kidney pieces are almost done.
• Adjust salt and spice to taste.
• Add garam masala,  and cook uncover for another few minutes, till water evaporates and oil leaves the side of the mixture.
• Transfer it to serving bowl and garnish with cilantro.
• Serve with Rice or roti.

Ingredients:

1 small onion
2 medium white or red Radish
7 ~ 8 green chilies or 4 ~ 5 red chilies(or to taste)
2 garlic pods
2 tsp cumin 
1 tbsp tamarind paste / marble size tamarind or to taste
1/2 tbsp oil 
Salt - To taste

For Seasoning:

1 tsp oil 
1 red chili (optional)
1/2 tsp mustard
1/4 tsp urad dal
1/4 cumin 
A pinch asafoetida or hing

Method:
Preparation:

• Chop onions and grate radish, Keep it aside.
• Peel the skin of garlic and extract thick juice from cherry size tamarind or you can use the tamarind as it is.

Cooking:

• Keep pan in a medium heat.  Add grated radish. Fry for 6~8 minutes until raw smell disappear or until liquid from radish evaporates and keep it aside.
• In a same pan add oil, onion, green chili, garlic pods and  fry for 5 minutes in medium heat and allow it to cool.

• Grind remaining ingredients with fried ingredients to chutney consistency.
• Adjust salt to taste.
• Heat Season with seasoning ingredient and add to chutney. Mix and serve with hot idli & rice.

Total time:  less than 40 minutes
Preparation time: less than 15 minutes
Cooking time: 25 minutes
Serves : 2 ~ 3

Ingredients:
1 1/2 cups Ivy gourd ~ gherkins/kovakkai/Tindora / Dondakaya
1/2 cup sliced onion
1 green chilies slit into two
1/2 cup raw peanuts
2 tbsp shredded coconut
1/4 turmeric powder
1 1/2 tsp curry powder or to taste
 or
1/2 tsp red chili powder
1/2 tsp coriander powder
Water as needed
Salt to taste

1 tbsp oil
1/4 tsp mustard seed
10 ~ 12 fresh curry leaves

Method:

Preparation:

• Trim both the ends of tindora and cut it lengthy and thinly.
• Cook raw peanuts in boiling water till soft. cool, drain it and remove the shell and keep it aside.
• Slice onion and green chilies and keep it aside.

Cooking:

• Heat oil in a skillet in medium heat.
• Add mustard seeds and allow it to splutter. Add curry leaves and onion, saute for a minute.
• Add tindora and green chili. Cover the pan with lid and cook it for 5 minutes in med-low heat.
• When tindora become soft and shiny add turmeric powder, curry powder and salt.
• Mix it together and saute for a minute.
• To this add 1/2 cup of water and peanuts, cover the lid and allow it to cook in medium heat for another few minutes or till done.
• Adjust salt and spice to taste.
• When water dries out, add shredded coconut, mix and fry it 30 seconds and turn off the heat.
• Serve with any rice or roti.

Preparation time: 15 minutes
Cooking time: 45 minutes.

Ingredients:
1 lb / 450 grams mutton
1 medium, chopped onion
1 small tomato, chopped
2  green chilies, split in to two
2"inch ginger, crushed
8 ~ 10 cloves crushed garlic or 1 tbsp ginger garlic paste
2 tbsp of minced cilantro
Salt to taste
1 1/2 cups of water

1/4 tsp turmeric powder
1 tsp red chili powder or to taste & 2 tsp coriander powder (or)
2 tsp kuzhambu milagai thool or to taste
1/2 tsp garam masala powder
1/4 tsp pepper powder or to taste

For Seasoning
1 tbsp + 2tsp oil
1 tsp fennel seed
Curry leaves as required

Method:

Preparation:

• Clean, wash and cut mutton in to pieces.
• Chop onion, tomato, chilies and keep it aside.

Cooking:

• Heat oil in a pressure pan, add fennel seed or fennel powder, allow it to splutter.
• Throw in curry leaves, green chilies and chopped onion.  Saute till onion turn transparent and soft.
• Add mutton pieces and saute for a minutes. then add crushed ginger and garlic.
• Fry it for another minute. Now add chopped tomato, turmeric powder, kuzhambu milagai thool and salt. Mix well.
• Add required amount of water and close the pressure pan with it lid.
• Cook it in medium heat for 3~4 whistle or more as needed and turn off the heat.
• After 10 minutes, open pressure pan lid.
• Add pepper powder and minced cilantro.
• Adjust spice and salt to your taste.
• Cook mutton in medium heat till it become dry.
• Serve hot with sambar or rasam rice..