Vendhaya Kuzhambu

Ingredients
½ cup Shallots(chopped)
¼ cup Onion curry vadam
Tamarind (lemon size)
½ tsp Red chilli powder
¼ tsp Turmeric powder
2 T Oil
¼ tsp Fenugreek seeds - Vendhayam

To Grind
1 T Corriander seeds
¼ tsp Cumin seeds
5 nos Red chilli (small)
1 tsp Fenugreek
1T Fresh coconut (grated) / Desicated Coconut

Preparation
Soak tamarind and extract juice from it. Fry the ingredient to grind in little oil and ground it in to paste.
Heat oil in a frying pan . Add fenugreek fry well for a min.
Add onion , curry leaves and stir till it turns golden brown.
Mix ground masala , red chilli powder and fry till the good smell comes out.
Pour tamarind When it becomes thick remove from fire.
Goes well with rice , idli and dosa also.

Tip :
Vendhayam has a good cooling effect.

VazhaiKai Podimas / Paruppu Usli

Ingredients

To Grind - Dry Roast
Pottu Kadalai (Roasted Gram) - 2 spoons
Khas Khas - 1 spoon
Jeeragam - 1 spoon
Ellu - 1 spoon

Vazhaikai / Green Plantain - 1 (1/2 for 2 people if a big plantain)
Onion - Chopped - 1
Green chillies - sliced - 3
Desicated Coconut - 2 spoon
Urad Dhal - 1 spoon
Mustard - 1spoon
Turmeric Powder - 1 pinch
Coconut oil - 2 spoons
Salt - to taste
Garlic pods - 3 big, cut to small pieces

Method
1. Cut Plaintain into half and boil in water till half done. This can be boiled in microwave for 4 minutes. Allow it to cool.
2. Remove the skin and grate the plaintain is small pieces.
3. Add oil to pan and add mustard and ural dhal till golden brown. Add curry leaves. and sliced chillies.
4. Now add onion, garlic and little salt. Salt helps to roast onion with a nice taste and avoids sticking to pan if it iron pan(Not a non stick one).
5. Once onion is roasted, add the grated plantain. Saute for few minutes. Add turmeric powder and desicated coconut. Saute for few more minutes.
6. Now add the ground powder and mix well, and remove from heat.

Stuffed Brinjal Curry

Stuffing (Extract from another site)

Dry roast:

1 cup peanuts - roast them, when they are cooled, rub and remove the skins
1 cup sesame seeds - dry roast them

8 to 10 dried red chillies
One tablespoon of coriander seeds
Half teaspoon of cumin
4 cloves, one small piece of cinnamon stick
5 to 6 fenugreek seeds (menthulu)(They taste bitter so limit the number)
1 teaspoon of salt
Tamarind
Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste.

Make a tight paste: Grind all of the above ingredients to a fine, smooth paste. You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water. Take this paste onto a plate and divide it into two portions. One is for stuffing and the other half is for sauce/gravy.

Method

1. Wash and dry the Brinjals

2. Make a horizontal and vertical slit.

3. Hold the brinjal in left hand, splitting, and fill with the stuffing. Keep them aside. Note that the brinjal stem/head should not be removed, this gives a good look :)

4. In a pressure cooker, saute mustard and cumin in a spoon of oil. Now add the remaining filling, and add water, little tamarind, a pinch of jaggery, salt, chilli powder if required. Place the brinjals in the gravy spread across. Add a glass of water, and allow it to be cooked for a whistle in pressure cooker. Now remove the whistle, slowly and saute for few minutes. The gravy is ready now with nice stuffed brinjals.

Other stuffing options:

Type 1:
Dry red chillies + dry or fresh coconut+ chana dal & urad dal + cumin, coriander, fenugreek seeds and salt. Sauté and make a paste of them without adding water. Add cashews to make it rich.

Type2:
Besan or gram flour+onions+green chillies+ginger garlic paste+dry coconut powder+coriander powder and salt, make a paste by adding little bit of water.

Type 3:
red onions + dried red chillies roasted in oil then make a paste of them.

Type4:
Fresh coconut+ roasted peanuts+ roasted sesame seeds+dried red chillies+Coriander seeds+Cumin seeds+cloves+cinnamon stick+ chana dal+ urad dal+tamarind +jaggery and salt.

Methi Pulav

Ingredients:

• 5 -6 Tblspns Oil
• 2 Tblspn Ghee
• 5 cloves
• 2 small pieces of cinnamon
• 2 cardamom
• 1 Tomato chopped
• 1 large onion sliced thin and slit widthwise
• 3 Garic cloves(the fat ones) chopped
• Pudina(mint) leaves picked from 5 sticks and chopped coarse
• Methi(Fenugreek) leaves picked from 1 huge bunch and chopped coarse
• 1 1/2 cups Rice
• 1 1/2 cup peas
• water
• salt to taste

To grind(Masala):

• 1 onion
• 8 green chillies(as per your tolerance)
• Pudina leaves from 6 sticks
• 7 garlic cloves(fat ones)
  4 cloves
• 1" cinnamon stick
• 3 cardamom
• 1" ginger
• 1 heaped tblspn Coriander(Dhania) powder
• 10 sticks fresh coriander
• 3 Tblspns grated coconut(optional)
• 2 pinches Turmeric powder

Procedure:

1. Grind all the ingredients listed in the masala section to a smooth paste and keep aside
2. Wash and soak the rice in water for 1 hour.
3. Heat the oil in a heavy bottom vessel.
4. Add the spices-cloves, cinnamon, cardamom and fry until you get a nice aroma.
5. Add the garlic followed by sliced onions and fry till soft.
6. Now add the tomato and greens(pudina and Methi). fry for 1 minute .
7. Lower the heat ,add the masala and fry till you get rid of the raw smell.
8. Now drain the water from the rice and add the rice along with the peas and fry for a while.
9. Add the required amount of boiling water to cook the rice. (here i do not mension the amount of water since it varies depending on the variety of rice. Generally the rice to water proportion is 1:2. For Basmati , water added is a little less ).add the salt to taste.
10. Cook till the rice is done.
11. Serve hot.
    

Tips:

1. Goes well with a onion and tomato raita, or a fried curry like Potato or green plantain fry
2. One variation can be to soak a handful rof channa overnight and replace green peas with soaked Channa.
   

Kidney Stone - Home Medicine

Extract from Mangayar Malar
Ingredients
Nigella(English) - Karun Jeeragam(Tamizh) - Kalonji (Hindi)
Honey

Preparation
Slightly heat it in a dry vessel, and make powder of it and store in a air tight container.
Early in the morning, in a empty stomach, to half spoon of the powder , add half spoon of honey, and mix well, and have it.
Have for about continuous seven days, and all Kidney stones should get dissolved and come out along with urine.

Home made Hot Chocolate - From cocoa

Ingredients (for 1 cup)
Milk - 1 Cup - Hot Boiling
Sugar - 1spoon
Water - little bit
Cinnamon - a pinch
Cocoa - 1 spoon

Method
1. Add Sugar, and cocoa to and add about 2 spoons of boiling water and we the cocoa well, and stir in.
2. Now add little hot milk, to an inch and stir well.
3. Add the remaining hot milk.
4. Stir in cinnamon.
5. Enjoy Home made chocolate on a real cold day :)

Ennai Kathirikai Kozhambu

http://sashiga.blogspot.com/

Kollu Kozhambu

From Aval Vikatan
Ingredients :
Horse Gram - 1 Cup
Dhaniya - 3 spoons
Red Chilli - 5
Jeeragam - 1 spoon
Garlic - 4-5
Chinna Vengayam - about a cup
Curry Leaves - 2 strands
Coconut milk - 1 cup

Preparation
1. Soak Kollu overnight, and next tie in a cloth to sprout for a day or two.
2. Pressure cook the kollu for about 3-4 whistles.
3. Fry - Dhania, Chilli, Jeeragam, onion, curry leaves, garlic, and grind the mixture with few spoons of the Boiled kollu.
4. Season with Kadugu, Vendhayam, Curry leaves, Chinna onion.
5. Add the remaining kollu, ground masala, salt, and the ground coconut or coconut milk and bring to a boil.
6. Tastes good with hot rice.


Note : Kollu allows to dissolve kidney stones.

Pav Bhaji

Ingredients

For the pav
8 ladi pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji
1 1/2 cups potatoes, boiled and mashed
1 cup cauliflower, finely chopped
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter

To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)

For serving
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander (dhania)

Method

For the bhaji

1. Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.
2. Heat the butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.
3. Add the tomatoes and simmer till the oil separates.
4. Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
5. Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.


For the pav

1. Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.
2. Heat a large tava and cook the pav on both sides till the pieces are lightly browned.


How to proceed

1. Serve the hot bhaji on 4 individual plates and top with the onion and coriander.
2. Serve with the hot pav and lemon wedges.

Tips

1. Pav bhaji masala is a spice blend which is readily available at most grocery stores.

7 Cup Sweet

Ingredients
Milk - 1 cup
Gram flour (Besan) - 1 cup
Sugar - 3 cups
Grated coconut - 1 cup
Ghee - 1 cup

Optional - Chopped Nuts(Cashew, Badam, Pista..) and Raisins

Method
In a big flat heavy bottomed wok, Put one cup of ghee, now add in the gram flour and grated coconut and cook till the raw smell goes. Note if dry coconut add later at the end.
Now add in the milk and stir until you see no lumps let it come to a boil and then add in the sugar and stir on a medium low flame. Cook, stirring occasionally for about 20-25 minutes or until the mixture starts to get frothy. At this stage, you have to be hovering around the stove more often, stirring. Keep stirring frequently for another 15-20 minutes. Ensure that it does not catch the bottom and burn. After a while, the whole mixture starts to pull away from the bottom of the pan and starts moving with the spoon, like a dancing doll.
Grease a plate with ghee and pour the mixture onto it and allow it to cool. After, about 15 minutes cut into squares or diamonds. And wait for about an hour before you remove from the plate. You can see neat cakes as desired. Enjoy this easy preparation, make it for your family or impress your guests with it.

Tips :
If using Desicated coconut add at the end, not as above. Can add at the time of adding the nuts.
If dry coconut, can reduce the amount of Ghee by about 3-4 spoons off the cup. Also can reduce milk by few spoons.

Rasmalai

Ingredients
Milk Powder - 1Cup
Egg - 1
Baking Powder - 1/4 spoon
Milk - 3 cups
Elachi Powder -1/2 spoon
Pista (+ Almonds)- chopped / powdered - To sprinkle
Saffron - To sprinkle

Preparation

Mik Milk Powder and Baking powder and add egg to the mixture, and knead softly
Make small balls in the size of the half lemon(Nellikkai) and flatten it
Heat milk in a thick bottom vessel, and add sugar once it boils. Stir well to dissolve.
Once it boils add Elachi Powder.
Add the flattened Malai balls in the milk and let it cook for about 10 mins in low heat.
Add Pista and saffron after removing from the gas.
After it cools keep it in the fridge.
Enjoy tasty Rasmalais

French Madeleines

These are cake like tasting, but more tasty than just cakes...

Ingredients
* 3 eggs
* 3/4 cup sugar
* 1 teaspoon vanilla
* 1/3 cup milk
* 2 cups flour
* 1 teaspoon baking powder
* 6 tablespoons butter, melted and cooled

Preparation
Beat the eggs with the sugar, vanilla and half of the milk until thick and light yellow. Add the flour and baking powder bit by bit and continue mixing until smooth. Stir in the rest of the milk and the melted butter.

Carefully grease your madeleine tray if necessary. Spoon about two tablespoons of batter into each mold. Bake for 15 minutes at 375°F. Cool on a rack.

Makes 24 madeleines.

You could flavor your madeleines with different things, perhaps orange or lemon zest. A dusting of powdered sugar would look nice as well.

For coconut madeleines http://annies-eats.com/2010/03/16/coconut-madeleines/

Whole Wheat Waffles

Quantity (6 servings)
Ingredients
* 1 and 1/3 cup whole wheat flour
* 1 cup milk
* 2 large eggs
* 4 Tablespoons melted shortening
* 2 Tablespoons sugar
* 2 teaspoons baking powder
* 3/4 teaspoon salt

Preparation
1. Beat egg yolks well; add milk and shortening.
2. Combine salt, sugar, and flour. Add to first mixture.
3. Beat until smooth.
4. Fold in stiffly beaten egg whites.
5. Sift baking powder lightly over the mixture and fold in quickly.
6. Bake in hot waffle iron.


Have a great breakfast!!!

Homemade Pancakes

Quantity (8 servings)
Ingredients
* 2 Eggs (separated)
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/4 cup oil
* 1 cup milk (plus some for consistency)
* 1 1/3 cup flour
* 1 tsp. vanilla (opt.)

Preparation
Beat egg whites until stiff - set aside.

Beat egg yolks, add sugar and salt, beat in.

Add baking powder, beat until just mixed in well.

Add flour, milk, and oil. Beat until smooth(not too much otherwise the baking powder won't react correctly) add vanilla.

Add egg whites to batter and FOLD gently. Let batter sit for 15-30 minutes prior to cooking.

Cook on an iron griddle by pouring a laddle of batter and applying some oild if required, turn it around and remove when cooked and slightly brown.

Have a great breakfast!!!

Ginger Kuzhambu - Inji Kuzhambu

Ingredients :

To Grind :
Ginger - Lemon Size - Finely chopped
Red Chillies - 7-8
Dhaniya - 4 Spoons

To season :
Mustard - Kadugu - 1 spoon
Methi - Vendhayam - 1 spoon
Oil - to season

Others :
Onion - One big - Finely Chopped
Tomato - One - Finely Chopped
Garlic - 4 big pods - Finely chopped
Curry Leaves - 2 strings - finely chopped
Turmeric powder - 1 pinch
Tamarind paste - 1/4 spoon
Salt - To taste

Optional :
Fish

Preparation :
1. Dry roast Dhaniya and Red chillies , keep aside. Roast Ginger pieces in a spoon on oil for 5 minutes, and grind all three together (first the dry ones and add Ginger to it).
2. In a kadai, let the seasoning splutter in oil.
3. Add Onion, garlic, curry leaves and saute for few mins.
4. Now add Tomato, salt and turmeric powder and saute for few mins.
5. Add the ground ginger mixture, and add water and bring to a boil.
6. Add Tamarind paste, and once in boils, tasty kozhambu is ready.

Variations:
Can add fish pieces at the end and bring to a boil for a Ginger fish Kozhambu.
Can grind part of garlic with ginger.

Chalna

Ingredients:

Marinate:

Potato 1 cup for Veg Chalna / Chicken 1Lb- Cut into small pieces

Salt- 1 Spoon

Chilli powder- 3/4 tsp

Turmeric powder - Pinch

Lemon juice - 1 spoon

DryRoast & Grind:

Sombu- 1tsp

Jeeragam - 1 tsp

Peppercorns- 3/4 tsp

Red chillies- 4

Pattai - 1/2"

Masala:

Roughly chop everything and roast in 2 tsp oil.

Onion- 1

Garlic- 5 pods

Ginger- 1/2"

Tomato- 1

Coconut- 1/4 to 1/2 cup

Preparation

Heat oil in a kadai and fry coconut until color changes. set aside. 

Roast the rest of the ingredients under masala until soft. 

Grind this along with the coconut until smooth.

 

Heat about 2-3 spoons oil in cooker and fry Potato / Chicken for 2- 3 mins. Then add all the masalas. Add required salt. Mix well and pressure cook for 2 whistles. Finally add corriander leaves. Chalna is ready to serve with Parottas / Chapathi / Dosa / Idli...

Homemade Chocolate

Ingredients
Milk powder - 1 and half cups
Cocoa Powder - 3 spoons
Sugar - 1 cup
Water - 1/2 cup
Unsalted Butter - 100gm
Ghee - Few spoons

Preparation
1. Sieve Milk Powder and Cocoa Powder together.
2. Smear Ghee on a Aluminium plate.
3. Heat a thick bottomed pan.
4. Put Sugar and water, and stir till sugar dissolves with a wooden laddle.
5. When bubbles appear reduce the flame and let it cook till a thin thread consistency is reached.
6. Add the butter at this stage and let it melt and dissolve well.
7. Add the milk powder and cocoa mixture now
8. Cook on low flame and mix well with the wooden laddle.
9. Once everything is mixed cook for 2 mins on low flame.
10. Can add cut nuts and/or raisins at this stage.
10. Now transfer to the Ghee Greased tray.
11. Let it cool to room temperature.
12. Now cut it to pieces.
13. Delicious home made chocolate is ready.
14. Store in a air tight container.

Egg Capsicum Masala

Ingredients:
egg- 4
onion- 1/2 sliced
ginger garlic paste- 1 tsp
tomato- 1 chopped
capsicum- 1/2 sliced
sakthi masala powder- 1 1/2 tsp
chilli powder- 1/2 tsp
coconut- 1/4 cup
corriander leaves-few

Procedure:
Heat oil in kadai and fry onions, capsicum and ginger garlic paste. Then add tomato, masala powders and salt. Add ground coconut and 2 cups water. Bring to a boil. check for seasonings. Now add boiled eggs (slit them before you slip them into the gravy). Bring to another boil. Finally add corriander leaves .

Pudina Pulav

Ingredients:
Basmathi rice- 2 cups
water- 4 cups
mint- 1 small bunch
corrinder leaves- handfull
garlic- 4 pods
ginger - 1 " piece
coconut- 1/4 cup grated
elachi-2
cloves-2
bay leaf- 1 big broken
cinnamon stick- 1" (2 pieces)
star anise- 1
fennel/saunf- 1 tsp
potato-1
green chillies- 3 or 4
onion- 1/2 sliced
ghee- 1 tbsp


Procedure:
Grind ginger,garlic, mint, corriander leaves, chillies, coconut and fennel/saunf seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally ,add fried cashews .

Serve with Egg Capsicum Masala / Raita / and/or Papad

Hyderabadi Dahi Bhindi - Fried Okra

Ingredients:
Bhindi/Okra - 2.5 cups
Onion[large] finely chopped - 1
Tomatoes [large], finely chopped- 1
Ginger-Garlic Paste - 1/2 tsp
Sugar - pinch
Yougurt - 3/4 cup
Grated coconut - 1tbsp
Cashew nuts - 5-6
Kasuri methi/ dried Feenugreek leaves - 1/2 tbsp
Kitchen King Masala - 1 tbsp
Red Chilli Powder - to taste
Turmeric Powder-½ tsp
Amchur/Dry Mango Powder-½ -1 tsp
Coriander Powder - ½ tsp
Oil - 2-3 tbsp
Salt to taste

For Tempering:
Mustard Seeds - 1 tsp
Jeera/Cumin Seeds-½ tsp
Hing/Asafoetida - A Pinch
Curry Leaves - 8-10 leaves
Oil - 1 tbsp

Method:

Cut okra [bhindi/ ladies finger] in to 1 cm thick pieces and sprinkle salt and mix well. Keep it aside for half an hour. This step will reduce the slimness and makes it easy to fry [This is an optional step]

Heat 2-3 tbsp of oil in a pan and fry okra pieces continuously on high flame till they are just cooked. It takes about 7-10mins.Make sure you retain the green color of okras. Transfer the cooked okras to a plate lined with paper towel to absorb excess oil.

Soak cashew nuts and grated coconut in water [or milk] and grind it to make smooth paste and keep it aside for later use [Coconut and cashew imparts creaminess to the gravy]

Heat oil in a pan, add mustard seeds, let it splutter. Then add cumin seeds , hing and curry leaves.

Now add onions and fry till they turn golden. Now add ginger-garlic paste and fry till it is cooked [raw smell should disappear].

Add all the dry spices [kitchen king masala or garam masala, red chillie powder, coriander powder and amchur powder] along with Kasuri methi. I add water to the dry masala before adding to the curry. This protects the spices from getting burned.

Add chopped tomatoes and sauté till they release their juice [maybe 2 minutes].

Add coconut-cashew paste and mix it nicely. Cook for a minute on medium heat.

Add well beaten curd/yogurt and a pinch of sugar and mix nicely

Now add salt and depending on the consistency of the gravy add 1/2 to 1 cup of water and cook for 5 minutes.

Mix in fried okra [bhindi] and adjust for seasoning and consistency of gravy. Add more water if you think the gravy is thick. Simmer on low heat for 3-5 minutes.

Serve it with Roti [Chapati] or Paratha [Indian flat bread]

Oats Dosa with Pachaiparuppu

Ingredients

* Oats - ஓட்ஸ் - 1 1/2 கப் - 1.5 cups
* Green Gram - பாசி பருப்பு - 1 கப் - 1 cup
* Pepper - மிளகு － 2 டேபிள் ஸ்பூன் - 2 spoons
* Big Onion - பெரிய வெங்காயம் － １ பொடியாக நறுக்கியது - 1 finely chopped
* Curry leaves - கறிவேப்பிலை/மல்லி இலை - சிறிது- little
* Salt - உப்பு - தேவையான அளவு - totaste
* Green Chillies - － １ பொடியாக நறுக்கியது - Cut finely

Preparation

Dry Roast Oats and keep aside. Dry roast Green gram with Pepper and keep aside. Grind them. Let the green gram be slightly coarse. Mix with above ingredients in water to form a batter. Make dosas instantly.

* முதலில் ஓட்ஸை வெறும் வணலியில் வாசம் வரும் வரை வறுக்கவும்.
* அதே போல் பாசி பருப்பையும்,மிளகையும் சேர்த்து வறுத்து ஆறவைக்கவும்.
* பின் இரண்டையும் தனித் தனியாக மிக்சியில் அரைக்கவும்.பருப்பை மட்டும் மிகவும் மாவாக இல்லாமல் சற்று குருணையாக அரைக்கவும்.
* பின் மீதி உள்ள அனைத்துப் பொருட்களையும் ஒன்றாக கலந்து தண்ணீர் ஊற்றி தோசை மாவை விட கொஞ்சம் தண்ணியாக கரைக்கவும்.
* பின் 15 நிமிடம் கழித்து தோசையாக சுடவும்.உடனடியாகவும் சுடலாம்.
* சுவையான ஓட்ஸ் தோசை ரெடி.

Note:

இதில் மிளகுக்கு பதிலாக பச்சைமிளகாய் விழுதையும் சேர்த்து செய்யலாம்.
Can add Rava to get it little more crispy
Can add Green chilli paste instead pepper as well, but pepper is more healthy.

Rich Plum Cake

Reference Recipe
Sugar Caramel

Ingredients

3 eggs
¾ cup dark brown sugar
2 tbsp vanilla essence
½ cup vegetable oil
1 ½ cup dried fruits and fruit peels
1 cup grape juice
2 tsp nutmeg powder
2" piece of cinnamon powder
Caramel - made out of 1 cup sugar
1 cup self raising flour

Method

Soak the dried fruits and fruit peels in grape juice for 2 to 3 days.
Then strain and keep aside, mix a little flour in it and keep aside.
Then in a bowl beat the eggs, add sugar and keep beating it till it get in volume.
Add the vanilla essence oil, nutmeg and cinnamon powder, beat it for another 10 mins.
Then add in the caramel after it cools.
Stir with a wooden spoon.
Fold in the flour and the dried fruits, mix evenly.
So only use the spoon and fold in careully and there should not be any lumpy flour in the batter.
In the meantime grease your cake tin or line it with butter paper and pre heat the oven for 10 mins first.
Bake this cake for 60 mins or till done, with the temp. setting at 170%.
When done, it should get nice and brown. Let it cook.

Corn Flour Murukku

Ingredients
Riceflour-2 cups,cornflour-1 cup,besan flour-1 cup,roasted groundnut/peanut powder-1 cup,ajwain/vama-1/2 teaspoon,red chili powder- to taste,turmeric,ghee/un salted butter-3 tea spoons,salt-to taste

Preparation
1. Boil hot water and keep aside
2. Mix all the ingredients along with hot water make a firm dough
3. Fill in the muruku maker
4. Make muruku and deep fry in oil.

Veg Pasta Indian Chinese Style

Ingredients
*Mixed vegetables:-
Peas, Potatoes, Corn, Carrots, Cauliflower etc(boiled) - 1 cup
Pepper(crushed ) - 2 tsp
Garlic(chopped) - 1 tsp
Ginger(chopped) -1/4 tsp
Onion - 1 no
(chopped)
Tomato - 1 - 2 nos
(chopped)
Penne or macroni(boiled) - 1 cup
Salt - As reqd
Tomato sauce - 2 tsp
Oil or butter - 2 - 3 tsp
Water - 1 cup

For white sauce:-
Allpurpose flour(Maida) - 2 tsp
Milk - 1/2 cup
Butter - 1 tsp

*The frozen mixed vegetable packets are available in grocery stores abroad.
Image of Veg Pasta Indian Chinese Style Recipe
Preparation Method of Veg Pasta Indian Chinese Style Recipe
1)Boil the macaroni or penne in water with a pinch of salt, till its done.

2)Mix together milk and maida without any lumps.

3)Heat butter in a pan.

4)Add the milk+maida mixture, stirring well for 2 - 3 mins. Keep aside.

:- Can add little water or milk if it becomes very thick as it should be of sauce consistency.

5)Heat oil or butter in the pan.

6)Saute onions, ginger and garlic, till light brown.

7)Add tomatoes and fry for 3 - 4 mins.

8)Add the boiled vegetables and salt and saute for 3 - 5 mins.

9)Add tomato sauce and pepper.

10)Mix well for 2 mins.

11)Add the boiled penne or macaroni and cook well for 5 mins.

12)Pour the white sauce and mix all the ingredients well.

:- Serve Veg pasta hot.

:- You can microwave the same with shredded cheese on top, till the cheese melts.
:- Can use chilli sauce or more pepper, if tangy state is required for Veg pasta.

Kashi Halwa - White Pumpkin Halwa

Ingredients:
White Pumpkin- 2cups (grated)
sugar- 1 1/2 cups (increase or decrease as per taste)
ghee- 3 tbsp
cardamom- 3
milk- 1 cup
saffron- one pinch
red food color- a pinch
cashews and raisins- 1 tbsp each (or more if needed)

Procedure:
Peel off the outer skin from the pumpkin and grate it. Squeeze out the excess water from the gratings. Heat 1 tbsp ghee in a kadai and add the gratings and broken cardamom. Saute until any remaing water is absorbed. Add sugar and stir well. Now add milk and cook on low flame till the gratings are cooked soft and all the milk is absorbed. Now the halwa should be in a semi solid stage. Add ghee little by little stirring till you get the halwa continuously. Then add the fried nuts, raisins ,saffron and color powder. When the halwa leaves the sides of the pan switch off the stove. Serve this warm or at room temperature. I like mine warm.

Chicken Nuggets

http://forfood.rezimo.com/?p=432

Ingredients
* சிக்கன் - 200 கிராம்
* மைதா - ஒரு கைப்பிடி
* முட்டை - 2
* ப்ரெட் கிரம்ஸ் - ஒரு கைப்பிடி
* எண்ணெய் - பொரிக்க
* உப்பு - தேவைக்கு ஏற்ப
* மிளகு தூள் - காரத்திற்கு ஏற்ப
* மிளகாய் தூள் - காரத்திற்கு ஏற்ப
* பார்ஸ்லே - ஒரு தேக்கரண்டி (தேவைப்பட்டால்)
* மஞ்சள் தூள் - 2 தேக்கரண்டி

Preparation
1. சிக்கனை நன்கு கழுவி தேவையான அளவில் வெட்டி வைக்கவும். மற்ற தேவையான பொருட்களையும் தயாராக எடுத்துக் கொள்ளவும்.
2. ஒரு பாத்திரத்தில் மிளகாய்த் தூள், மஞ்சள் தூள், உப்பு, மிளகு தூள், பார்ஸ்லே சேர்த்து கலக்கவும். பின்பு முட்டையை அதனுடன் அடித்து வைக்கவும்
3. ப்ரெட் கிரம்ஸில் மிளகு, உப்பு சேர்த்து கலந்து வைக்கவும். பின்பு ஒரு தட்டில் மைதா, அதன் பின் முட்டை கலவை, ப்ரெட் கிரம்ஸ் என்று வரிசையாக வைக்கவும்
4. முதலில் சிக்கனை மைதாவில் பிரட்டி வைக்கவும்
5. அடுத்து அந்த சிக்கன் துண்டை முட்டை கலவையில் போட்டு எடுக்கவும்.
6. அதன் பின்னர் ப்ரெட் கிரம்ஸில் போட்டு பிரட்டி எடுக்கவும்.
7. வாணலியில் எண்ணெய் ஊற்றி காய்ந்ததும் ப்ரெட் க்ரம்ஸில் பிரட்டி எடுத்த சிக்கனை போடவும்.
8. நன்கு பொரிய விட்டு இரு புறமும் சிக்கன் நன்கு வெந்ததும் எடுக்கவும்.
9. சுவையான சிக்கன் நக்கெட்ஸ் தயார்.

Spicy Crackers - Onion Biscuits

Ingredients

http://redchillies.us/2009/03/02/savory-onion-cookies-baked-nippattu/

· 2 cups of maida (All purpose flour)

· 1/4 cup water (warm)

· 4 tsp sesame seeds

· 1/3 cup oil

· 4 Tbsp butter (melted)

· 1 big onion(finely chopped)

· 1 tsp baking soda

· 3 green chillies (finely chopped)

· Handful of chopped coriander leaves

· 2 tsp Sugar

· 1 tsp Salt





Note : If baked a little longer that caused the onions to burn a bit and taste bitter. So it is best to take these crackers out of the oven when the crackers are light brown in color.

Note :
1) While making the dough, as less water as possible. Knead extremely well and keep the dough completely covered in a damp cloth.
2) Roll the discs out as thin as possible, the thinner the better. Use a Rolling pin if necessary. If the discs are thick, they tend to get soft and not crispy.
3) I cannot stress this enough. Do not forget to prick on the circular discs with fork before keeping in the oven.
4) Do not over bake, so keep a close watch toward the end.
5) After they are baked, store in air tight container.



Preparation

* Take a big plate and put in maida, sesame seeds, onions, salt, sugar, soda, chopped coriander leaves, green chillies and mix well. Add the oil and spread it to the mix. Do the same thing with melted butter also, big and uneven lumps will form but that is ok.
* Now add the warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
* Pre-heat the oven to 325 F.
* Now from the dough that is already prepared, we need to roll out flat discs. Rolling out like Chapathi/roti did not work out for me as it sticks to the rolling pin.
* So instead take small ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc. Remove the top cover and with the tip of your hands flatten the rolled dough and make it as flat and even as possible.
* Take a round cookie cutter or any small round lid and cut out small rounds. Repeat this process for the remaining dough as well.
* Place the round cut outs on a greased cookie sheet. Make sure to poke holes on all of them with a fork, this way the cracker will not puff and also the air will go out while baking.
* Bake for about 25 to 30 minutes until they are brown.

Spicy Crackers - Chilli Masala

http://redchillies.us/2009/11/30/chilly-biscuits-spicy-crackers-masala-cookies/

Ingredients

* 1.5 cups Maida/ All Purpose Flour
* ½ cup butter (softened at room temperature) [Great tip from Soumya is to use vegetable shortening to make it even more crispy, my mom used Dalda/Vanaspathi]
* 1 Tbsp combined (Ginger paste + little coriander leaves finely chopped+ finely chopped green chillies+ chopped curry leaves)[ please note that the combination of all this makes 1 Tbsp, NOT 1 Tbsp each.
* 1 tsp baking powder
* 1 tsp salt ( depending on taste)
* 1 tsp sugar
* 1.5 tsp yogurt/curd/dahi (thick)

Method

* Sieve the sugar, all purpose flour, salt and baking powder.
* Add the softened butter to this in intervals, mix well and make bread crumb like mixture. Knead this as much as possible to make a dough.
* Add the Ginger paste + little coriander leaves finely chopped+ cut green chillies+ cut curry leaves and mix well.
* Press well and use as much elbow grease as possible while mixing. Because of the moisture of ginger paste and chopped coriander leaves, you should be able to make (almost) stiff dough.
* Add 1 tsp of yogurt and mix well. Make sure that the dough is stiff (not soft like chapathi dough).
* Add another ½ tsp yogurt only if required. Knead well for another 2-3 minutes and keep aside covered in a damp cloth.
* Note: Taste a bit of dough to make sure the flavoring is correct.
* Pre-heat the oven to 350 F. Grease a cookie sheet and keep aside.
* Take a small portion of the dough and roll like a chapathi until it is ¼ inch thick.
* Using cookie cutter, cut into required shapes. Place it on the cookie sheet.
* Continue doing this until the dough is finished.
* This is a very important step. Prick the top with fork and brush with oil on each of them.
* Bake for 20 minutes or until golden brown.

Thirunelveli Halwa

Thirunelveli Iruttukkadai Style Halwa/ Gothumai Halwa /Gyehoo`n Ki Halwa / Wheat Halwa / Glossy Ghee Halwa.

The world famous 'Thirunelveli Halwa' recipe! A regional Speciality Dessert! Thirunelveli/ Tirunelveli is situated in South Tamil Nadu. The city is 2000 years old(maybe much more). Has a rich History right from the 1-2 Century B.C. The word 'Thiru + Nel + Veli' literally means 'Sacred + Paddy + Fence', from the name one can understand that it has rich paddy feilds!

The 'Iruttu Kadai' translated as 'A Dark Shop'! Yeah, as the name implies...this shop doenst have any electricity/power supply! The shop doesn't have any modern trends either! The shop doesn't even posses itself a 'name board' too. One cannot believe, that from this shop they export and run business/sell Halwa through out the world!!! The heritage is maintained in this shop right from the day they started! Its been 200 years!!!

Well...this is a 'Wheat based Halwa Recipe', I know some of you are already raising your brows! Though Thirunelveli is famous for 'Rice' why a 'Wheat Sweet' got so famous? This Halwa was made famous by a Marwadi(Jain Community)family which settled there 300 years ago! It is said that the original shop started by them was called 'Lakshmi Vilas'! Slowly, others borrowed their formula and now the halwa has become synonymous with the city!

Also this Halwa has a unique taste! It is said that the richness of this Unique taste comes from the water they use! Traditionally it was/is cooked with 'Thamirabarani' river water(that flows across the city). Though the recipe is copied and duplicated around Tamil Nadu, now...but no one can absolutely take over Thirunelveli's traditional sweet business! People always value tradition & identify the originality!

Well...perfecting this recipe is not easy to imitate the authentic Halwa!
This recipe sounds kool huh. Here you go 'Home Adapted Version'.

Ingredients:

Good quality whole wheat grain 1/2 kilo
Clean extra white Sugar 1 kilo(that's right twice the quantity of wheat)
Good quality Ghee 1 kilo(Hmmmm...I know it sounds more, you will be amazed at the way this halwa absorbs it)
Cardamon seeds powder 2-4 spoons
Crystal Clear Water 3-4 litres
Ghee fried slitted cashew nuts
Red Food Color 1/4 spoon(optional)
Saffron 1/4 spoon(optional)
Powdered saago 1-2 spoons(this actually gives glossy appearance)

Method:

Wash wheat several times in running water or until water runs clear.

Then soak the wheat in crystal clear water for at least 8-10 hours.(preferably overnight)

Wet grind the wheat, using the same soaked water. And filter it to collect clear 'wheat milk'. Yeah please throw away the husk.

Place this 'wheat extract/wheat milk' in the fridge for 20-30 minutes or much more.

You will notice, the milk has separated into....bottom with thick milk and on top with water. Now carefully discard the water. Maybe carefully use ink filler/pipette it out.

To this thick milk add sugar and wait till they dissolve. The milk thickens at this time again.(if you want to color it, you can add color to it now)

Heat a large, wide, heavy bottomed 'Iron wok'. Add few cups of ghee and start adding the 'wheat milk' to it. Stir constantly.....cook over low-medium heat.

Add saggo powder too.

When the halwa is bubbly and about to consolidate, Pour in the ghee now. Stir in.

One can add cardamon seeds powder + saffron. Add fried fried nuts and raisins now.

When Halwa consistency is achieved.....it will leave from the wok.

It turns up into glossy reddish brown color.

If someone wants to have their 'Halwa' still more 'glossy' or 'bead like' or 'glass-like'......one can add more powdered saago to it!

Spread this halwa in a tray and refridgerate for a while. Then you will find it easy to cut them into desired shapes.

திருநெல்வேலி இருட்டுக்கடை அல்வா

தேவையான பொருட்கள்:

நெய் - 300 கிராம்,

சம்பா கோதுமை - 200 கிராம்,

சீனி - 600 கிராம்

செய்முறை:

கோதுமையை முதல் நாளே தண்ணீரில் ஊறவைக்க வேண்டும். ஊறிய பின்பு ஆட்டுக்கல்லில் போட்டு அரைக்க அரைக்க பாலாக பொங்கும். அதை ஒரு துணியை வைத்து வடிகட்டி எடுக்க வேண்டும்.

அடுப்பில் ஒரு வாணலியை (பாத்திரம்) வைத்து, அதில் கோதுமைப் பாலை ஊற்ற வேண்டும். பால் கொதித்து வரும்போது சீனியைப் போட்டு நன்றாக கிளற வேண்டும். எக்காரணத்தைக் கொண்டும் கிளறுவதை நிறுத்தக் கூடாது. பாலும், சீனியும் இறுகி கெட்டியான ஒரு பதத்திற்கு வரும்போது,நெய்யை ஊற்றிக் கிளற வேண்டும். கிளறிக்கொண்டிருக்கும்போதே அல்வா குங்கும நிறத்திற்கு மாறிவரும். அப்படி வந்தவுடன் ஒரு பெரிய தட்டில் ஊற்றி ஆற வைக்க வேண்டும். நன்றாக ஆறியபின்பு எடுத்துச் சாப்பிட்டால் இருட்டுக்கடை அல்வாவின் சுவை தானாக வரும்!

Pachai Payaru Chappathi Side Dish

Ingredients:

* Whole Green Moong dal : 1 cup(You can use sprouted Moong dal too)
* Onions : 1
* Tomato : 1
* Green chilies : 4
* Milk : 1 cup
* Turmeric Powder : 1/4 tsp
* Ginger and Garlic paste : 1 tbsp
* Curry leaves : 3 to 4
* Oil : 1 tbsp
* Cumin seeds : 1/2 tsp

Method Of preparation :

1. Soak the whole moong dal for over night or if you are in hurry soak it in hot water for one hour at least( otherwise if you have no time at all to soak, want to make it immediately just pressure cook it for 4 whistle and use it).
2. Then pressure cook the soaked moong dal with 1/2 cup milk and 1/2 cup water for three whistle.
3. Heat oil in a pan with cumin seeds and curry leaves fry them in low flame for a minute.
4. Add Onion and green chilies fry them till it becomes golden brown .
5. And add the ginger garlic paste and fry them till the raw smells goes.
6. Now add the cooked whole moong dal in to it with little turmeric powder and salt.
7. Mix it well and add 1 1/2 cups of water and 1/2 cup of milk add tomatoes now .
8. And close the lid let it boil for 5 minutes in high flame.
9. After that remove from heat and garnish with coriander leaves.

Tips:
1. Can be done with Sprouted Pachai Payaru also... Should soak dhal overnight and drain in the morning and tie in a cloth and keep the container where sunlight can reach... Should good sprouts in about 2 days...

BisibeleBath Powder

Ingredients

Bengal gram (channa dhal / kadalai paruppu) - 3 tsp
Black gram (urad dhal) - 3 tsp
Poppy seed - 1 tsp
fenugreek (methi seed) - 5 seeds
dry coconut (kopparai thengai) - 3 tbsp
Dry red chilly - 5
Whole black pepper - 10
cumin - 1/2 tsp
coriander seed - 3 tsp
cloves, caradamon - 2
cinnamon - 2 inch piece

Method
Dry roast the dhals separately (if in large quantity) and keep them aside. Put all the other items together and dry roast till the coconut smells good. Let it cool.
Grind them together to a fine powder. Keep the powder in freezer for further use. We can use this powder for making bisbelebath as well as vangi bath.

PalGova with Condensed Milk

Ingredients
1 can condensed milk
1 spoon curd
1 spoon ghee
If condensed milk is not sweet, 1 brown sugar (can use plain sugar as well)

Preparation
1. Pour condensed milk in a big microwavable dish.
2. Add 1 spoon curd and 1 spoon ghee, and sugar if required.
3. Mix it well and keep it in the microwave.
4. Stir it, every 1-2 minutes.
5. Keep it for for 5 minutes.

Tips
If doing in microwave, make sure after 2 minutes to stir every minute to avoid overflow, and can use a bigger container.
I can also be easily done on stove, by placing in a thick bottom vessel, and kept in low flame to thicken.

Cold Coffee

Ingredients
• 1 tbsp Filter Coffee
• 100 ml Chilled milk
• 2 tsp Hot water
• 1 tsp Sugar
• Ice cubes

Preparation
• Mix sugar,coffee and hot water.
• Blend it wll till it turns foamy.
• Add chilled milk.
• Keep it in refrigerator for 15 minutes.
• Serve it with ice cubes

Home made Croutons

Steps can be seen here

Ellu-Dhaniya Chutney

Ingredients
Ellu - one spoon
Dhaniya - 3 spoons
Molaga - 2
Urad Dhall - 2 spoons
Kadalai paruppu - 2 spoons
Salt to taste

Preparation
1. Dry Roast all the above.
2. Grind wel
3. Add water and grind like chutney
4. Goes well with Rice kanji.

Rice-Ulunthu Kanji

Ingredients
Rice : Ulunthu - 1:4 - for one person - rice - 1/4 cup, ulundhu 2 spoons
Vendhayam - 1 spoon
poondu - big one - 3 - cut into small pieces

Preparation
1. Boil all the above with 3-4 times water in a thick bottomed vessel till soft.
Alternatively, soak for about half an hour and cook in pressure cooker with 1.5 cups of water.
2. Add little salt and allow to boil.
3. Add 1/4 cup milk when done
4. Let it boil once.

Remove and serve hot.

Goes well with Ellu Thovayal (Roast Ellu 2 spoons, coconut 1 spoon, red chilli 2-3, dhaniya 1 spoon, Asfoetida/hing a pinch, and salt to taste, can add about 1-2 spoons of channa dhal for quantity)

Insalata Siciliana Italian Salad

http://www.suite101.com/article.cfm/creative_vegetarian_recipes/66805

Matar(Pachai Pattani) / Gobi (CauliFlower) Masala (Notes from Arusuvai Neram)

Ingredients
Pattani - half cup
Paneer - optional - few cubes
Onion - 2
Tomato - 1
Khus Khus - 1 spoon
Grated coconut - 2 spoons
Ginger Garlic (Green chilli) paste - 1 spoon
Patai, lavang, elakkai, krambu - for seasoning
Chilli Powder - 1/2 spoon
Dhaniya Powder - 1 spoon
Turmeric powder - chittikai
salt - taste
Oil
Butter - a small slice

Preparation
1. Make a wet paste of Khus Khus, Onion, and coconut
2. Add oil, and the seasoning, and then add the above paste and add butter and saute till nice brown colour.
3. Once it is little brown, add the ginger garlic paste and continue to saute.
4. Then add tomato paste, and saute.
5. Add Chilli powder, Dhaniya powder and Turmeric powder and salt and saute till oil gets released in the side.
6. Add the pattani(cooked/ frozen) and the roasted paneer at this stage with some water and let it cook well.
7. Add coriander and remove from heat.

Can add Cauliflower instead of Pattani also for Gobi Masala.

Vadagari (From Arusuvai Neram)

Ingredients
Masala Vadai (Kadalai Paruppu, ginger, garlic, green chill, sauf, salt)
Saunf, Pattai, Lavangam,
Onions - 2
Tomato - 1
Ginger Garlic paste
Khus khus - 1 spoon
Grated Coconut - 2 spoons
Chilli powder - 3/4 spoon
Coriander Powder - 1.5 spoons
Turmeric powder - a pinch
Salt - to taste

Preparation
1. Make Masala Vada (note to coarse grind the Kadalai Paruppu, also it should have soaked only for about 2 hours. Grind with Ginger, Garlic, Saunf, salt and Green Chilli, Curry Leaves)
2. In Oil season with Saunf, Pattai, Lavangam, and add 2 onions and roast till brown with ginger garlic paste.
3. Now add 1 cut tomato and saute.
4. Add salt to taste, turmeric powder, dhaniya powder and chilli powder.
5. Wet Grind Ghasa Ghasa, with coconut and add it to the above
6. Once it is cooked, make pieces of vada and add it, and garnish it th corainder.

Home Made Rice Cereal - For Babies

Ingredients
Ghee (just enogh to roast the rice in)
Rice - Boiled Rice Preferable - 1 Cup
Omam 1/2 -tsp

Preparation
1. Wash the rice thoroughly and soak it in water for 2 hrs. Stain the water and spread the rice on a thin Muslin cloth and allow it to dry for 1/2 a day.
2. Heat ghee on a girdle (tawa). Add rice and roast on low heat till the rice becomes light brown.
3. Grind the rice in the mixer with omam seeds into a very fine powder. Store this in an air-tight jar

This powder can be used to make a nutritious and quick meal by adding milk or water to a few spoons of the powder. Add sugar or salt according to your child's preference.

Venthaya Keerai - Thovayal

Ingredients needed :

* Methi leaves - 1 or 2 bunches
* Urad dhal - 2 tbsp.
* Red chillies - 3 or 4
* Tamarind - little
* Hing powder - 1/4 tsp.
* Salt - to taste

Method :

* Chop methi leaves and keep it ready
* In a kadai add chillies+ hing powder + tamarind and fry well and keep it aside
* then , add methi leaves and fry for few mins , and cool it
* now grind all the ingredients , if needed add water and grind it into a coarse paste.
* Add Salt to Taste
* then in a kadai add oil and temper it with mustard seeds + urid dhal and add this paste and fry well for few mins.

Note : U can also add small onions , and grind it

Cooker Halwa

Ingredients

Wheat Flour - 1 Cup
Sugar - 2 Cups
Ghee
Vegetable Oil
Cashew - 10 pieces
Kesari Colour - 1 Pinch

Preparation Method

1. Sieve(Jalikkanum) Wheat flour well.
2. Mix water in the flour to get a thick Idli Flour consistency.
3. Steam in Cooker for about 2 whistles, and allow the flour to cool down.
4. After it is cool, mix well in mixie, or with a egg beater.
5. Add 1 cup water (200 ml), Kesari Powder and Sugar and mix well and heat the contents.
6. Heat oil in another container in the next stove and keep in low heat.
7. Now add ghee to the mixture once it boils and keep stirring well, so that it does not stick to the bottom.
8. Once the ghee is all absorbed, keep adding the oil slowly and stop when the oil starts separating to the side.
9. Add roasted cashews and pour it to a greased pan and allow it to cool.
10. Tasty halwa almost similar to Thirunelveli Halwa is ready.

Pavakkai Sadam – Spiced Bittergourd Rice

Pavakkai Sadam – Spiced Bittergourd Rice
(serves 2)Rice – 1 cup
Bittergourd – 8, about 6 inches long
Turmeric powder – 1 tsp, divided
Tamarind paste – 1 tbsp, divided
Mustard seeds – 1 tsp
Curry leaves – a few
Jaggery – 1 to 2 tsp
Salt
Oil

Spice Mixture Urad dal – 1 tbsp
Bengal gram – 1 tbsp
Coriander seeds – 1 tbsp
Dried red chillies – 6 to 8
Cardamom – 1
Clove – 1
Cinnamon – ½ inch piece

MethodCook rice with 3 cups of water and ¼ tsp of turmeric powder. Adding turmeric powder gives a golden hue to the finished recipe, which may otherwise be a dull brown. The rice grains should be separate after cooking. Fluff and cool.

Cut the bittergourd into half moon rings. If the seeds are very tough and mature, scrape and discard. Otherwise retain the seeds; they add a mild crunch to the rice.

In a wide, deep skillet, roast the ingredients for the spice mixture in a tsp of oil. Cool and grind to a fine powder.

In the same skillet, boil bittergourd in 2 cups of water along with salt, turmeric powder and ½ tbsp of tamarind paste. When the gourd has turned soft (but not mushy), drain and discard the liquid. Return the skillet back to heat. In a tbsp of oil, splutter mustard seeds and roast curry leaves. Add the cooked bittergourd, along with ½ tsp of turmeric powder, jaggery and rest of the tamarind paste. On a medium fire, gently roast the gourd. When they start to caramelize, add the spice powder, rice and salt. Mix thoroughly and heat through.

If the rice seem very dry, drizzle a tsp of oil. Check for seasoning and serve hot with raita and chips.

Ragi Kanji

Sprouting Ragi

http://chefinyou.com/2009/05/how-to-sprout-raagi-finger-millet/

Sprouting Wheat

http://hubpages.com/hub/How-To-Sprout-Wheat-Berries

Sprouting Moong Dal
http://www.indiacurry.com/healthycooking/beansprouts.htm
http://madhusvantalu.wordpress.com/2006/12/21/green-moong-dal-sprout-salad/

Ingredients:

Ragi - 1 cup
Wheat grains - 1 cup
Green Moong Dal - 1 cup

Almonds - 3
Cashew - 6
Pottu Kadalai - 2 Spoons
Ground Nut - 1 Spoon
Pinch of green cardamom powder

Method:

1. Soak ragi. Leave till sprouts come out.
2. Dry roast the sprouted ragi on a girdle ( tawa ).
3. Also roast wheat, green moongdal, almonds.
4. Mix all the roasted items.
5. Grind these to a fine powder Add green cardamom powder for flavour. Store in an airtight container.
When ready to use just add milk and sugar/salt to 2-3 spoonfuls of the powder to make a tasty and highly nutritious meal for your baby.

Can add a little ghee for taste.

For Infants (less than 1 year)
In 2-3 spoons above Ragi powder, add a glass of water, a pinch of salt, pepper and boil, for 5 minutes, when cooked add formula to thicken and give to baby.

Bisi Bela Bhath

Ingredients:
• 100 gms Rice
• 75 gms Tuar Dal (Arhar Dal)
• ½ cup Frozen Carrots
• ½ cup Frozen Beans
• ½ cup Frozen Potatoes
• ½ cup Frozen Peas
• 1 Tomato
• 2 tsp Oil
• A little pulp of Tamarind (Imli)
• ½ tsp Turmeric Powder (Haldi)
• ½ cup Coconut (desiccated)
• 1 tsp Garlic Paste
• 1 tsp Ginger Paste
• 2 Onions (sliced)
• Salt to taste

Spices To Grind
• 6 Curry Leaves
• 1 tsp Mustard Seeds
• 1 tsp Coriander Seeds (Dhania)
• 1 tsp Cumin Seeds (Jeera)
• 3 Dry Red Chilies
• 1 tsp Aniseed/Fennel Seeds (Saunf)
• 1" stick Cinnamon (Dalchini)
• 4 pods Cardamom (Elaichi)
• 6 Cloves (Laung)
• 8 Peppercorns (Kali Mirchi)
How to make Bisi Bele Bhath:
• Wash rice and dal separately, and soak them for 10 minutes.
• Put the dal on heat till half cooked.
• Soak the tamarind pulp and keep it aside.
• Roast all the spices. Mix them with coconut, turmeric powder, ginger and garlic paste.
• Now grind the mixture into a thick paste using a little water. Keep this masala aside.
• Heat the oil in a pan. Add mustard seeds and curry leaves to it.
• When the mustard seeds start spluttering, add the sliced onions and fry till soft.
• Add tamarind juice and 1 cup of water to the onions. Let the water boil.
• Now add the rice, frozen vegetables, tomatoes, half-cooked tuar daal, masala and salt to the boiling water. Cook it on a low flame till done.
• Garnish Bisi Bele Bhath with coriander leaves. Serve it hot with a dash of pure ghee.