fruit salad...!!

You can make fruit salad with any number of seasonal and available fruits. I made the above fruit salad using:




Apple – 1 No

Pineapple – 1 big piece

Papaya – 1 big piece

Guava – 1 No

Grapes – few

Cherry – 1 No

Pomegranate – 1 small

Milk – 2 cups

Custard Powder – 1 teaspoon

Sugar – 1 teaspoon



Method:



Cut apple, pineapple, papaya and guava into medium size pieces. Cut the pomegranate and separate the pearls. Cut the cherry into two to three pieces.



Heat milk in a pan and when it starts boiling, add the custard powder mixed with little water . Add sugar and allow to boil for one to two minutes in low flame. Remove from stove and cool it.



Put all the cut fruit pieces, pomegranate pearls, whole grapes and cherry in a glass bowl and add the custard-milk over it and stir gently. Refrigerate it and serve.

Javvarishi Payasam.....!!!

Ingredients:




Javvarisi – 1 cup

Sugar – 1/2 cup

Cardamom – 6 Nos

Ghee – 2 tablespoons

Cashew nuts – 10 Nos

Raisins – 1 tablespoon

Milk – 2 cup



Method:



Soak javvarisi in water for about an hour. Boil water and add the soaked javvarisi. Cook on medium heat till it is soft. (You can also pressure cook it for one to two whistles). When the javvarisi is cooked well and transparent, add the sugar. Stir constantly till the sugar gets blended into the javvarisi. Now pour the two cupfuls of boiled milk. Fry cashew nuts and raisins in the ghee and add it to the payasam. Add cardamom powder also. Mix well and remove it.



Note: You can increase or decrease the quantity of sugar as per your taste.

Pidi kozhukattai....!!

Ingredients:




Rice flour – 2 cups

Coconut gratings – 1 cup

Salt – ½ teaspoon
 sugar : 1 cup



Method:



Fry the rice flour in a dry kadai till nice aroma comes out. if its your riceflour already fried no need to do again.



Boil 2 cups of water along with salt.



Mix the fried rice flour and,sugar, coconut gratings in a broad vessel. Add the boiling water little by little and mix with a wooden spoon and make a hard dough. Take out a small lemon size dough and make a ball and keep it in your palm just press it by your fingers. Finish all the dough like this. Arrange it in a greased idli plate and steam it for ten to fifteen minutes.

maida Halwa...!!

Ingredients:




Maida (All purpose flour) – 2cups

Sugar – 3 cups

Ghee – 1 cup

Orange colour – few drops

Cashew Nuts – 10 Nos

Cardamom Powder – 1 teaspoon



Method:



Put one or two tablespoons of ghee in a kadai and add maida to it. Fry for few seconds.



Add half cup water to the sugar and bring it to boil. When it starts boiling, remove and pour over the fried maida and stir continuously keeping it on low flame. Add kesari colour and mix well. Add ghee little by little while stirring the halwa. Stir it thoroughly till it leaves the sides of the vessel. Add cardamom powder and fried cashew nuts.

carrot phirni...!!!

You will need :






2 Table spoon basmati rice,soaked in water for half an hour

1/4 Kg of carrots,peeled and boiled

1/2 litre of milk

1/2 cup of Sugar

A pinch of saffron

chopped cashew nuts,fried in ghee

chopped pistachios

1/8 tsp of Cardamom powder





Soak the saffron in warm milk.





Drain the soaked rice and with very little water grind the rice and the boiled carrots together to a smooth paste.





Bring the milk to boil.Add the rice-carrot paste and sugar.Keep stirring.





Simmer and cook for 6-8 mins or until the phirni gets thickned.





Add the saffron milk,cardamom powder and cashews.Mix well.





Pour them in a tiny earthern pots(if you could get these) and sprinkle some pistachios.Place a silver or gold warq(optional)..Serve chilled!

banana oatmeal smoothie...!!

One drink....


And you get the goodness of 1 whole banana,1 glass of milk and 2 tbspoons of oats.

Isn't that good??

Start off with boiling the milk and add the oats.




After 30 seconds,turn off the heat and cool down.



Blend the oats/milk with sliced banana and sugar in a mixer.Chill and serve

kovil puliyotharai...!!

KOVIL PULIOTHARAI.




INGREDIENTS:

Rice- 2 cups

Tamarind Extract - 2 tablespoon

... Coriander Seeds- 2tsp

Fenugreek Seeds - 10 seeds

Sesame Seeds- 2tsp

Channa Dhal- 4tsp

Dried Red chilly- 5-6

Turmeric - 1tsp

Mustard little

Curry leaves - few

Asafoetida - a pinch

Salt - As per Taste





METHOD:



Boiled the rice and keep it aside till it become cool.



Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.



Once they are cool, grind finely.



In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.



Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes.



Then add the finely grinded powder and slowly boiled rice and mix evenly.



Once it gets mixed up, now add the coarsely added dhal powder.



Serve hot with chips...

poondhu sadham...!!

POONDU SADHAM






Ingredients:



... Cooked rice – 2 cups



Small onion- 1/2 cup



Garlic pods – 1 cup



Ginger- 1/4 inch piece



Roasted and ground black pepper- 1/2 tsp



Raosted and ground cumin seeds- 1 tsp



Method:



An important thing in making any mixed rice variety is that the rice has to be cooked well but must be separate grains. Normally this can be achieved by roasting the raw rice in little ghee before cooking or adding a little sesame oil while it is cooking. Once the rice is cooked, cool it well in a wide pan/ plate.



Cut the onions, garlic and ginger into fine pieces. Heat oil or ghee in a wide skillet, add mustard seeds, cumin seeds , dried chillies (3-4 numbers) and curry leaves. Add the onion, garlic and ginger pieces and fry them on low heat.Add pepper powder and cumin powder. Add salt to taste and mix the rice , turning off the heat.

Mutton sukka varuval..!!

MUTTON SUKKA VARUVAL




Ingredients:



Mutton (1 inch cubes) - 200gms

... Onion (finely chopped) - 1

Green chillies (slit) - 2

Curry leaves - a sprig

Ginger-garlic paste - 1 tsp

Jeera (cumin seeds) - 1 tsp

Saunf (fennel seeds) - 1 tsp

Pepper powder - 1 tbsp

Jeera (cumin) powder - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

Turmeric - a pinch

Oil - 3 tbsp

Salt - as needed



Method:



Pressure cook the mutton with jeera, saunf and a pinch of turmeric with just enough water to cover the meat, for about 8 whistles. Heat oil in a pan and add chopped onions. Once the onions turn translucent add green chillies, curry leaves, ginger garlic paste, pepper powder, jeera powder, coriander powder, garam masala, salt and the cooked mutton. Fry in low heat till all the raw smell disappears from the powders and the mutton gets coated and roasted evenly. Serve hot with rice and sambar.