Dry Fish/Karuvadu Kuzhambu ~ Latha

Sea-food is flavored with different ingredients in different parts of India.This is a wonderful dish that my latha aunt makes.I usually make it extra spicy to compensate the "fishy" smell, but you can vary the spices to your choice.Here it comes...

INGREDIENTS U NEED:
1.Dry fish(Nethili)-1cup
2.Mochakottia-1cup
3.Brinjal-2(cut into medium pieces)
4.Tamarind extract-2cup
5.Garlic-6cloves
6.Onion-1(Chopped)
7.Tomato-1(Chopped)
8.Chilli powder-2tbs
9.Turmeric powder-1/4tbs
10.Salt - as needed
11.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• Soak the dry-fish in steaming hot water for 5 mins, remove the head off ,clean it and slightly fry it ain the pan and set aside.
• Fry mocha in a pan and cook it in the cooker with enough water for 3whistle,remove it  and keep it aside
• Heat 2 tbsp of oil in a separate pan (I use gingely oil/sesame oil for added flavor) and season with mustard, whole garlic cloves,onion,curry leaves and fry for a few seconds, and then add tomatoes saute it for few more mins.
• At this stage add brinjal,turmeric powder,boiled mochai,salt,chilli powder and mix it together well and let it boil for 5mins
• Now add tamarind extract cook it untill oil seperates on top
• Finally add dry fish cover and boil it for 5mins on medium heat until the dry-fish is soft and juicy.  

GOES WELL WITH:
   Plain hot rice

Shrimp/Prawn Fry ~ Chandra

Shrimp fry can be made in different ways but this receipe is from my friend chandra cooked at home i generally don't like shrimp much but I liked this at the first attempt itself, fell in Love with this. I love to have them with fried rice.Here is the simple receipe...

INGREDIENTS U NEED:
1.Uncooked raw shrimp- 1lbs( remove the tails)
2.Corn flour-2tbs
3.Gingergarlic paste-2tbs
4.Garam masala powder-1tbs
5.Red chilli powder-2tbs
6.Turmeric powder-1/4tbs
7.Pepper powder-1tbs
8.Cashew nuts-4tbs
9.Green chilli-6(Sliced)
10.Curry leaves-2strings
11.Onion-1(Chopped)
12.Corriander leaves-To garnish
13.Salt- as needed
14.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• First mix the cleaned shrimp with  ginger garlic paste, garam masala powder, red chilli powder, salt, turmeric, pepper powder and marinate for a few minutes
• Then add corn flour and mix it well together and shallow fry or deep fry them in oil untill crispy and brown and keep it aside.
• Once everything is done, now take another pan, add cashews, green chillies, curry leaves, cilantro and onion and fry till onion is translucent.
• Then add all the shrimp back and close the lid for a few minutes
• Finally garnish with chopped scallion.

NOTE:
To make it more like indochinese dish, add soy sauce, maggi hot & sweet and also lot of garlic when adding cashews etc.
Basically it's chilli chicken recipe, but shrimp...with chicken we marinate for a whole night.

GOES WELL WITH:

   Fried rice

Bisibelebath(Padmaja 13)

Bisi Bele Bath is a traditional karnataka dish. Bisi Bele Bath is made with rice,toor dal, tamarind, vegetables and Bisi Bele Bath masala powder.I tired this it came out awesome....

INGRDIENTS U NEED:
1.1&1/4 cups of rice
2.3/4 cups of Toor dal
3.2 carrots (1 & 1/2 Inch Pieces)
4.10-15 string beans (1 & 1/2 Inch pieces)
5.1/2 green pepper (1 Inch pieces)
6.4 - 5 tbs MTR Bisi Bele Bath powder
7.1/4 tbs turmeric
8.Salt to taste
9.Red chilli powder to taste
10.1/2 tbs mustard
11.1/2 tbs cumin
12.A pinch of hing
13.2 Red chillies
14.2 - 3 tbs ghee
15.Tamarind size of a lime
16.10-15 Pieces of cashew nuts
17.Coriander leaves for garnishing

METHOD OF PREPARATION: 

• Wash the rice and toor dal thoroughly. Place it in a container with 4 &1/2 cups of water and chopped vegetable.
• Soak the tamarind in hot water about 30min. Take out the tamarind pulp from tamarind and keep it aside.
• Heat ghee in a pan. Add red chilly pieces, mustard, cumin, turmeric, hing and cashew nuts fry for a min. When mustard start splutter add the tamarind juice,salt and mix thoroughly for 10 min.
• Add the red chilly powder, Bisi Bele Bath powder and mix well.
• Add the cooked rice, dal and vegetables. Stir well with adding water to desired consistancy and cook on low flame for 8min.
• Finally garnish with coriander leaves. 

GOES WELL WITH:
      Potato chips.

Dhal with Raw Mango ~ Janaki

tMamadikaya Pappu in telugu means raw mango cooked in dhal is one of my favorite dish which i got it from friend name janaki.Mango and toor dhal is a match made in heaven is my favorite food. This dish is very easy to prepare and tastes delicious with plain rice and vathal.Refreshing and lip-smackingly good!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Raw mango-1(Cut into medium pieces)
3.Garlic-4cloves
4.Turmeric powder-1/4tbs
5.Seasoning-mustard,cumin,urad dhal,asafoetida,red chilli and curry leaves
6.Salt as needed
7.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• In a pressure cooker add dhal with enough water and cook upto 3whistle and mash it.
• Heat oil in a heavy bottomed vessel, add mustard seeds and as they splutter, add cumin seeds, crushed garlic,asafoetida, red chillis and curry leaves and stir fry for half a minute.
• Then add chopped mango along with salt and turmeric powder  and saute it for 5-10mins. 
• At this stage add cooked dal and combine, Cook on slow to medium flame for 8-10 mins without lid or till you get the consistency of your choice. 

GOES WELL WITH:
     Hot steamed rice

Appam - My Aunts version

Appam is a fluffy rice pancake made with rice, urad dhal and boiled rice which i learned from my aunts.It is a quite popular breakfast item in Kerala.It is paired with with vegetable or meat curry or chutney or sweetened coconut milk but personally i like it with chicken curry.Anyway here goes the receipe..

INGREDIENTS U NEED:
1.Parboiled rice-1cup
2.Raw rice-1cup
3.Urad dhal-1/4cup
4.Fenugreek -few
5.Cooked rice-1cup
6.Salt as needed
7.Baking soda-pinch
7.Oil

UTENSIL:
Appam kadai

METHOD OF PREPARATION:

• Soak the raw rice for 4-6 hours and grind to a smooth batter adding the cooked rice and enough water and take it out and add enough salt,Mix well and keep it covered for 8-10 hours or overnight
• Next day morning mix well,add more water if the batter is too thick-it has to be of pouring consistency.
• Just before you start making the appam,add baking soda to the batter,The batter will froth up instantly,mix gently.
• Heat a non stick appam pan or any non stick kadai,Pour a ladleful of batter into the pan when it is hot and swirl the pan in a clockwise motion spreading the batter to the sides of the pan.
• Swirling the pan gives the appam the customary pretty lace edges and a spongy centre.
• Close the lid and cook on medium heat for about 2-3 minutes.
• Remove the appam to a plate and serve hot  

GOES WELL WITH:

    Vegetable kurma,Chutney  and Chicken curry

Adai with Urad dhal Chutney(Samai)

Adai is a very healthy form of dosa which i tried from the website samai it is a big hit at my home and here goes the receipe....   

INGREDIENTS U NEED:
1.Chana dhal (kadala paruppu)- 1 cup
2.Green gram dhal (pasi paruppu) – 1 cup
3.Red gram dhal - 1 cup
4.Raw rice- 1 cup
5.Idly rice- 1 cup
6.Onion-2
7.Red chilies- 4 to 8
8.Garlic- 4
9.Curry leaves- few
10.Coriander leaves- 3 strings
11.Fennel seeds - 1/2 tspn
12.Cumin seeds (seeragam) – 1 tspn
13.Salt -as needed
14.Oil- as required

UTENSIL:

Dosa pan

METHOD OF PREPARATION:

• Soak Chana dal, Green gram dal, Red gram dal, Raw rice and Idly rice together for 1 to 2 hours.
• Add Red chilies, Curry leaves, Coriander leaves, Garlic, Fennel seeds, Cumin seeds to the soaked ingredients and grind it nicely. Keep the batter ready.
• Chop onions and half grind it in a blender. Keep this aside.
• Finally add Salt and half ground Onion to the batter.
• Make Dosas using this batter.

GOES WELL WITH:
    Urad dhal chutney

URAD DHAL CHUTNEY:
I tried this chutney from samai website it came out really good and it tastes so good with dosa and it is very simple to make .Here is the receipe...

INGREDIENTS U NEED:
1.Urad dal - 1/4 cup
2.Red chilli - 4 to 5
3.Garlic - 2 cloves
4.Tamarind - small gooseberry size
5.Coconut(grated) - 4 tspn
6.Curry leaves - a sprig
7.Hing - 3 to 4 pinches
8.Salt - to taste
9.Oil - 2 tspn
10.Seasoning-Mustard seeds, Urad dal,Curry leaves,Onion 2tsb

METHOD OF PREPARATION:

• Heat a tspn of Oil in a pan. Add Urad dal, Red chilies and Garlic, fry till dal turns golden brown.
• Then add grated Coconut, Tamarind, Hing and Curry leaves. Fry for 1 or 2 minutes and remove from heat.
• Grind these fried ingredients with Salt and make a coarse chutney.Add water while grinding.
• Heat a tspn of Oil in a pan, add Mustard seeds and Urad dal. Once the seeds starts spluttering add Onion and Curry leaves, saute till Onion turns golden brown. Then pour this mix to the chutney.

RATING:
****

Taro Root/Sepankizhangu Kuzhambu ~ Vanaja Aunty

Taro root kuzhambu is very easy and simple to make with less ingredients. I learnt this recipe from my aunts .Whenever she prepares this dish it tastes so good with plain hot rice.

INGREDIENTS U NEED:
1.Taro Root/Sepankizhangu-6-8
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-8cloves
5.Coconut-1/2cup
6.Chilli powder-2tbs
7.Turmeric powder-pinch
8.Tamarind extarct-2cup
9.Seasoning-mustard,curry leaves
10.Salt-as needed
11.Oil

UTENSIL:
Deep bottomed pan

GRIND:
Garlic
Coconut

METHOD OF PREPARATION:

• Wash the taro root thoroughly with water and pressure cook for 3-4 whistles and when it is cool down peel the skin and chop them into medium pieces make sure u don't over cook them.
• Heat oil in a pan,add mustard when it splutters add onion and curry leaves.Saute till tender.
• Then add garlic,chopped tomato and saute them till skinny.
• Then add the veggie with all the powders and salt and saute for 2 minutes.
• Add thick tamarind extract and allow to boil in medium flame till the oil separates out.
• Fianlly add grinded coconut let it cook untill thick gravy .
• Garnish with corriander leaves before removing from the flame.

GOES WELL WITH:
    Palin rice

Curd Rice

Curd or Yogurt rice would definitely be a last meal in our lunch menu.Tamilians meal will not complete with out curd rice. We make thick home made curd from the milk which we get from our farms but here i buy the whole milk from the store and make curd out of it or u can use the store bought yogurt but use home made curd for best tastes.Here is how my MIL makes this rice yummy...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Curd/Yogurt-3cup
3.Ginger-1inch(Chopped)
4.Turmeric powder-pinch
5.Seasoning-mustard,red chilli,curry leaves
6.Corriander leaves-to garnish
7.Salt-as needed
8.Oil

UTENSIL:
Small pan

METHOD OF PREPARATION:

• First in a bowl add cooked rice with salt,chopped ginger and turmeric powder and mix it well.
• Heat oil in a small kadai, add mustard seeds when it crackles add curry leaves and red chilli or green chillies.
• Now add the seasoning to the mixed curd rice and combine well and garnish with corriander leaves. 

GOES WELL WITH:

      Tomato Pickle

Lemon Rice

Lemon rice is very easy to cook and i quite often prepare this rice for lunch to my husband and to my daughter.This receipe is a combination of my mom and MIL.Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Lemon-1
3.Peanuts-1/2cup
4.Turmeric powder-1/4tbs
5.Fenugreek powder-pinch
6.Corriander leaves-to garnish
7.Seasoning-mustard,urad,chana,red chilli,curry leaves
8.Salt-as needed
9.Oil

UTENSIL:
Wide pan

METHOD OF PPEPARATION:

• Cool the cooked rice by spreading in large tray.
• Squeeze in lemon juices and salt to the cooked rice and mix it thoroughly and keep it aside.
• Heat oil in a pan,once oil is heated add mustard seeds, urad dal and chana dal ,Once they turn to light brown in color, add curry leaves, split red chilies,peanuts and turmeric powder fry for 4-5min and switch off the gas and then add a pinch of fenugreek powder.
• Then add it to the rice and slowly combine it well together and garnish it with Corriander leaves.

GOES WELL WITH:

     Potato fry ,omellete or  Pickle

Tomato Rice ~ My Version

Tomato rice is mainly a comfort food for my husband and for me for lunch.Tomato rice and curd rice are more appreciated in my home than any other rice by my husband.Consuming tomato everyday is important because it is high in antioxidant.This method is very simple to do so Lets go to the receipe...

INGREDIENTS U NEED:

1.Boiled rice-2cup
2.Tomato-3(Chopped)
3.Onion-1(Chopped Lengthwise)
4.Green chilli-3(slit into two)
5.Garlic-5cloves
6.Turmeric powder-1/4tbs
7.Seasoning-mustard,chana dhal,curry leaves
8.Corriander leaves -To garnish
9.Salt- as needed
10.Oil

UTENSIL:
Wide pan

METHOD OF PREPARATION:

• Heat oil in a pan,add mustard seeds,chana dhal and curry leaves as it starts popping add chopped onions, garlic and green chili and fry them until onions change color or becomes translucent which  takes about 6 to 7 minutes in medium flame. 
• Now to this add chopped tomato , salt and turmeric powder and cook them for another 10-12 minutes until everything cooked well. 
• At this stage add cooked rice stir for another 2 minutes or until everything get combined well and garnish with  corriander leaves.

GOES WELL WITH:

        Pickle,chips or papadam.

Kathrikai Kara Kuzhambu ~ Latha Aunty Receipe

This is my third version of making kathrikai kuzhambu which is my aunts receipe. The small round brinjals are the best for this dish.This method is very easy to prepare.Definetely try it out....

INGREDIENTS U NEED:

1.Kathrikai-6 small
2.Ginger-2inch
3.Garlic-4cloves
4.Onion-1(Chopped)
5.Tomato-1(Chopped)
6.Tamarind extract-2cup
7.Chilli powder-2tbs
8.Fenugreek powder-pinch
9.Mustard powder-pinch
10.Seasoning-mustard,cinnamon 1,cloves 3
11.Salt-as needed
12.Oil

GRIND OR CRUSHED :
Garlic
Ginger

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

• Cut the eggplants into small pieces and keep it in a bowl of water to prevent turning brown and bitter.
• Heat oil in a pan ,add mustard,cinnamon,cloves, crushed ginger garlic paste and onion saute it till turns light brown
• Combine chopped tomato,turmeric powder and salt with it and fry it for few mins
• Add brinjal fry it and then add chilli powder and a cup of water and let it cook for few mins
• Then add tamarind extract water and let it simmer over medium flame till it gets cooked.
• Finally add fenugreek and mustard powder and switch off the gas .

GOES WELL WITH:

   Plain rice

Fish Kuzhambu ~ Vasantha

This is yet another fish kuzhambu which i learnt it from our vasantha.This is one spicy hot curry makes really burns your tongue but it tastes really yummy with plain hot rice.This curry tastes the best next day.Here is the simple fish curry...

INGREDIENTS U NEED:
1.Fish-5-7pieces(Cleaned)
2.Tomato-1(Chopped)
3.Onion-1(Cchopped)
4.Garlic-4cloves(crushed)
5.Tamarind extract-2cup
6.Turmeric powder-pinch
7.Chilli powder-3tbs
8.Seasoning-mustard,cuury leaves
9.Salt-as needed
10.Oil

UTENSIL:

Deep bottomed pan

METHOD PF PREPARATION:

• First in a bowl mix the tamarind extract with onion,tomato,chilli powder and salt together well using hands and keep it aside
• Second wash the fish and marinate with salt and turmeric powder for 10mins and keep it aside
• Now heat oil in a pan,add mustard,curry leaves and crushed garlic saute it for few mins then add onions fry it untill translucent 
• At this stage add tamarind mixture along with little more water and cook it for 5-10mins
• Add fish pieces and cook on medium heat till the fish is cooked and serve it. 

GOES WELL WITH:
   Plain rice

Kathrikai Kara Kuzhambu ~ Vasantha

Kara Kozhambu is very typical of Tamil Nadu dish.Kara kozhambu is made using eggplants most of the time.It tastes good by making with small tender brinjals. This is one of our  favorite dish in our house,everybody loves it.It tastes good with plain rice which i learnt from our nanny vasantha .So here is the recipe.

INGREDIENTS U NEED:
1.Kathrikai/Brinjal-5-7small
2.Onion-1(Chopped)
3.Tomato-1(Chopped)
4.Garlic-4(crushed)
5.Tamarind extract-2cup
6.Coconut-1/2cup
7.Seasoning-Mustard,curry leaves
8.Chilli powder-2tbs
9.Turmeric powder-pinch
10.Salt-as needed
11.Oil

GRIND:
Coconut

METHOD OF PREPARATION:

• First mix the tamarind extract with tomato,salt,onion,chilli powder well together using hands and keep it aside
• Heat oil in a pan add mustard,curry leaves let it crackle and then add crushed garlic and onion saute untill onions are slighltly caramalized.
• Now add the eggplants and salt cook for about 5mins.
• Now add tamarind mixture and water cook until the eggplant is tender.
• Finally add grinded coconut simmer until the gravy is thickened to your desired consistency.

GOES WELL WITH:
    Plain rice

Mint and Corriander Chutney For Bajji ~ Kalyani

Mint Corriander chutney is very simple to prepare and it goes as a very good combination for most of the indian appetizers like bajji,bonda,pakoda etc. Give it a try....

INGREDIENTS U NEED:
1.Mint Leaves-2cup
2.Corriander leaves-1cup
3.Tamarind-2inch
4.Green chilli-3-4nos
5.Salt-as needed

METHOD OF PREPARATION:
   Blend all the ingredients with little water using blender untill smooth mixture.

GOES WELL WITH:
      Bajji,Bonda and Samosa

Meen/Fish Kuzhambu ~ Shermilee

Meen kuzhambu is another vesion of making this dish which I got the recipe from my friend shermilee while discussing food especially South Indian style and have pretty much used it without any change and it came out really good.This method is very easy to cook.So here is the recipe for meen kuzhambu for the pure pleasure of food.

INGREDIENTS:
1.Fish-4-5pieces(Clean it properly)
(Preferably Hilsa,Sardines,Kingfish)
2.Tamarind extract-2cup
3.Seasoning-mustard,curry leaves,corriander leaves
4.Salt- as needed
5.Oil

GRIND:
Onion-1
Garlic-2
Grated coconut-1tbs
Chilli powder-2tbs
Corrinader powder-1tbs
Turmeric powder-pinch

UTENSIL:
Deep pan

METHOD OF PREPARATION:

• First Marinate the fish well with the grinded paste in a bowl for couple of hours.
• Heat oil in a pan,add mustard, curry leaves and corriander leaves saute it for few mins
• Then add marinated fish cook it for few more mins
• Finally and tamarind extract and salt  let it boil for 1/2hr in the slow flame or untill oil seperates on top. 

GOES WELL WITH:
    Plain rice

Mor Kuzhambu ~ Latha Aunty

Morkuzhambu is also called as Buttermilk soup which is very good for the health .You can prepare mor kuzhambu with vegetables like pumpkin,mango ,pakoda etc But here i am making with okra which is from my aunt.Here goes the receipe...

INGREDIENTS U NEED:
1.Okra/Ladies finger-10-15nos(Cut into medium pieces)
2.Buttermilk/Mor-3cup
3.Onion-1(Chopped)
4.Tomato-1/2(Chopped)
5.Green chilli-3(Chopped)
6.Turmeric powder-pinch
7.Salt-as needed
8.Ginger-1inch(Finely chopped)
9.Grinded peanut-Fried and make powder
10.Seasoning-mustard,curry leaves,red chilli
11.Oil

UTNESIL:

Wide pan

Bowl

METHOD OF PREPARATION:

• First heat the oil in a pan and add okra  and fry it untill brown and keep it aside
• Mix well the curd with water is called buttermilk with turmeric powder,salt,chopped ginger and grinded peanut powder. 
• Again heat a oil in a pan,add mustard,curryleaves and red chilli let it splutter then add onion and green chilli saute it for few mins
• Then add chopped tomatos and fry it for 2mins and add fried vendakai in it and mix it alltogether and add  curd mixture leave it for few mins and switch off the gas. 

GOES WELL WITH:
     Plain rice

Hyderabadi Chicken Dum Biryani

Chicken dum biryani is our favorite meal in my home which i learnt it from my cousin sister.I make biryani pretty much every week.Anways  Making Biryani is never that easy, it is normally a multi step process like marinating the meat,fry the onions,cook the rice and layer it etc, it is a slightly complicated process but the end result is fantastic.Ready to eat here is the receipe...

INGREDIENTS U NEED:

1.Basmati rice

2.Chicken with bones-1pound

3.Yogurt-4tbs 

4.Onion-4(Thinly sliced)

5.Tomato-1(Finely chopped)
6.Green chilli -6(Slit into two)
6.Chilli powder-3tbs
7.Coriander powder-1tbs

8.Star anise-2

9.Cloves-6

10.Cardamoms-10nos

11.Cinnamon-2inch

12.Shahjeera-pinch

13.Mint leaves-1/2cup(Minced)

14.Corriander leaves-1/2cup(Minced)

15.Salt to taste

16.Red Food color-pinch

17.Oil

UTENSIL:
Deep bottomed pan with a heavy base and a tight lid.

METHOD OF PREPARATION:

• First Marinate the meat with curd,red chilli powder,Garam masala powder,cumin powder,biryani masla powder,chopped tomato,chopped onion, lemon juice, half of the chopped mint and cilantroand salt and let it marinate for 2-3hrs .
• Meanwhile Heat oil in a pan ,add the onion slices and fry till they start to brown and keep it aside.
• In a small pan heat oil,add cardamoms,cinnamon stick,cloves, staranise, mace, bay leaf and shajeera.
• In boiling water add the fried spices and cook the rice until 3/4done drain the water and set aside.
• Heat oil in a thick-bottomed pan ,add the meat mixture fry for a minute. Then add rice over it sprinkle little fried onions then layer rice and onions 
• Finally add chopped mint and corriander leaves and drizzle little saffron or red food color milk
• Cover the dish with foil and  cover with heavy lid and cook on dum for 45-1hr on slow heat and serve hot. 

GOES WELL WITH:
    Raita

Fish Kuzhambu ~ Ms.malathy

Fish Kuzhambu is a curry cooked in the tamarind juice and spices which tastes really yum with plain white rice.This receipe is from malathy.Fish curry tastes better the next day, try it out. Have Fun !!

INGREDIENTS U NEED:

1.Catfish - 3 fillets
2.Onion-1(Roughly chopped)
3.Garlic-4cloves
4.Tomato-1(Chopped)
5.Tamarind extract-2cups
6.Chilli powder-2tbs
7.Corriander powder-1tbs
8.Turmeric powder-1/4tbs
9.Green chilli-5(Slit into two)
10.Curry leaves-2strings
11.Corriander leaves-2strings
12.Seasoning-Mustard,fenugreek seeds,curry leaves
13.Salt-as needed
14.Oil

GRIND:
Garlic
Onion

METHOD OF PREPARATION:

• First wash the fish with water cleanly and keep it aside
• Heat oil in a pan,mustard,fenugreek seeds,curry leaves once they starts crackling add grinded paste fry it untill the raw smell leaves.
• Now add red chilli powder,corriander powder,turmeric powder and salt and fry for a min.
• Then add tomato and cook till mushy
• At this stage add tamarind extract juice and allow it to boil for 5-10min. 
• Add fish at the end and leave for 3-5 min. 
• Garnish with green chilli,curry leaves add corriander leaves and switch off.

GOES WELL WITH:

    Plain rice

Rasmalai ~ Megha

Rasmalai is a popular Bengali sweet or dessert which i learnt it from my friend mega.It takes some time and effort to prepare but the final result tastes great. It is a very light sweet made with simple ingredients like milk and paneer.It is very simple and easy to prepare.Try it !

INGREDIENTS U NEED:
1.Paneer-2cups
2.Milk-1/2liter
3.Sugar-2cups
4.Rose essence-2drops
5.Pista-1/4cup
6.Cardamom powder-pinch
7.Vinegar-2tbs

UTENSIL:

Bottomed pan

HOW TO MAKE PANEER:
In a large pot bring 1 liter whole milk to boil. When boiling add couple of spoons of  vinegar to make the milk curdle. Strain the curdled milk in a muslin cloth and squeeze well to remove the excess water. Add paneer( curdled milk) to the  bowl,  Divide the paneer into equal portions, grease palms with ghee. Make smooth balls and flatten into discs with palms.This is how i make paneer at home.

METHOD OF PREPARATION:

• In a deep bottomed pan add 1/2 liter of whole milk and sugar. Mix well till the sugar is well dissolved in the milk, bring the mixture to boil until the milk slightly thickens.
• Add the cardamom powder,rose essence and minced pitachio nuts and bring the milk to room temperature.
• Now add the paneer  to the  milk, allow the paneer  to soak in the milk for at least one hour.
• Finally Refrigerate the Rasmalai and serve cold.

Sambar with Okra ~ Nimi

Kuzhambu can be made with any vegetable but this time i am making with okra which tastes good with plain rice and papad.This receipe is from my friend nimi.Enjoy these recipes, and the rest of the week!

INGREDIENTS U NEED:
1.Toor dhal-1cup
2.Okra-15-20nos(cut into medium pieces)
3.Onion-1(chopped)
4.Tomato-1(chopped)
5.Green chilli-4(chopped)
6.Turmeric powder-pinch
7.Chilli powder-1tbs
8.Corriander powder-1/2tbs
9.Tamarind extract-1cup
10.Seasoning-mustard,cumin,asofoetida
11.Corrinader leaves
12.Salt-as needed
13.Oil

UTENSIL:
Bottomed pan

METHOD OF PREPARATION:

• First pressure cook toor dhal with salt and a pinch of  turmeric powder for 3-5whistle and let it cool down and mash it using masher.
• Heat oil in a pan,add mustard ,cumin,asofoedida let it splutter
• Then add onion and green chilli fry it for few mins and add tomato let it cook for few more mins
• At this stage add okra stir it and then add boiled toor dhal with  chilli and corriander powder let it boil for 5-10mins
• Finally add tamarind extract and cook it for 3-5mins and switch off the stove and garnish with corriander leaves

GOES WELL WITH:
   Plain rice