ORANGE BARLEY WATER | SUMMER DRINKS RECIPE

Barley water is a very healthy drink and it a best summer cooler too. Click here to read more health benefits of barley. Few days back when Varsha was complaining of bad stomach ache due to heat i bought her tender coconut and suddenly remembered of Barley water which my mom used to give me when i was pregnant and it is best summer cooler too.Those time i have the blood pressure at a little higher level and my mom used to give barley water every day morning 1 cup at frequent intervals. It will be little horrible for me to drink the plain barley water and later she used to add Sweet lime juice but without sugar or some times less sugar. After delivery, i totally forgot about this and suddenly remebered few days back. I made this the along with fresh orange juice and added few Dried winter melonwhile cooking the barley instead of sugar. You can replace with sugar too but add little less sugar as we normally add for other juices.

Try out this easy and very healthy Orange barley juice and stay hydrated this summer and be away from the aerated drinks available in the market. 

INGREDIENTS:

BARLEY	1/4 CUP
DRIED WINTER MELON	4-5 STICKS (OPTIONAL)
FRESH ORANGE JUICE	1/2 CUP- 1 CUP
WATER	5-6 CUPS
SUGAR	AS NEEDED

METHOD:

• Wash the barley and cook in a wide saucepan with 5-6 cups of water till the barley becomes soft and cooked nicely.

• If adding dried winter melon add it while cooking the barley. this took 10 to 12 minutes.

   

• allow this to cool, discard the winter melon sticks and the barley. Take out the water and add the freshly made orange juice to this.
• Mix well and refrigerate this for an hour and enjoy it cool. You can add orange segments to the juice while serving.

 

NOTE:

1. You can replace Orange with lemon, water melon , cantaloupe and strawberry too.
2. You can add butter milk  to this and salt to this to have an savoury version of barley water

Technorati Tags: barley water,barley water recipe,orange barley water,orange barley juice,healthy summer drink,summer drinks recipe

KALYANA RASAM |IYENGAR KALYANA RASAM

RASAM WITHOUT TAMARIND

Recipe updated with video

  Kalyana rasam i recently learnt this from a friend of mine, and i was quite impressed by the taste and asked her for the recipe of this kalyana rasam. She gave me the recipe and when i asked her how you name this rasam, she told they call it as Iyengar rasam . When i was thinking how to name this rasam, Raks  suggested me name it as Iyengar Kalyana Rasam.  This rasam doesn’t include tamarind and Sambar Powder and Rasam Powder too. Now i am making this kalyana rasam almost twice in a week.

INGREDIENTS [SERVES 4-5]

TOMATO	2
TOOR DAL(COOKED)	2 TBLSP
GHEE	1/2 TSP
MUSTARD SEEDS	1/4 TSP
TURMERIC POWER	A PINCH
ASAFOETIDA	2 PINCHES
CORIANDER LEAVES	FEW
CURRY LEAVES	FEW

TO ROAST AND GRIND:

TOOR DAL	1 TBLSP
WHOLE BLACK PEPPER	1 TSP
RED CHILLI	2
CUMIN SEEDS	1/4 TSP

                       Video on how to make Kalyana rasam

METHOD:

• Grind the tomatoes into a puree and reserve 1/4 portion of the tomatoes before grinding.
• Chop the 1/4 th tomatoes finely and keep them aside.

• Roast the ingredients under the “TO ROAST AND GRIND” table with 1/4 tsp of ghee.
• Add cumin in the last and switch off the flame.
• Allow it to cool and grind it into a fine paste by adding little water.

• Add this paste to the tomato puree and transfer everything to the vessel in which you are going to make rasam. Add turmeric powder, asafoetida and salt to this.
• Allow this to boil in a low flame for 5-7 minutes.
• Meanwhile cook the toordal and add 1 to 1 and 1/2 cups of water to the dal and add this to the boiling tomato mixture.
• When it comes to a froth switch off the flame and garnish with curry leaves and coriander leaves.

• When it is hot add the reserved ,chopped tomatoes to this and temper with  mustard seeds and little curry leaves.
• The tomatoes will get cooked in the hot rasam and will give a very good aromatic flavor.

 
Note:

1. You can add 1 tblsp of coconut while grinding .
2. While roasting the masala add the cumin seed in the last else it will give a bitter taste.    

Technorati Tags: kalyana rasam,Tamil brahmin wedding style rasam,iyengar rasam,rasam with fresh ground masala,rasam without tamarind

PANEER DO PYAZA RECIPE , PANEER RECIPES

Paneer do pyaza  is a restaurant style paneer recipe and the recipe calls for more onions and less tomatoes unlike the usual tomato based paneer recipes. When i recently visited a restaurant here i saw the name Paneer do pyaza in the menu card, though i didn’t try on that day but noted down the name and searched in net, and finally landed in Vah chef’s video which was truly awesome and tempted me to try out this one soon. I tried this twice but couldn’t get the clicks better as i expected. But still i don’t want postpone as i want to finish off posts which are lying on my drafts first and wanted to move on. So let me share the recipe of how to make Paneer do pyaza which i learnt from Vah chef's video.
Check out my

• Paneer lababdar recipe
• Paneer tawa masala

ICE LEMON TEA | SUMMER DRINKS RECIPES

Ice lemon tea is a refreshing summer cooler and i have started having this ice lemon tea after lunch almost everyday.since i am taking on everyday basis, i never add too much sugar to this but if you are serving for guests you can add as per your taste. I tried this ice lemon tea with normal tea powder which i use for making everyday tea.

INGREDIENTS:

TEA POWDER | TEA BAGS	1 TBLSP | 2 TEA BAGS
WATER	4 CUPS
LEMON JUICE	3-4 TBLSP
GINGER	A SMALL PIECE(OPTIONAL)
SUGAR	TO TASTE

METHOD:

• In a saucepan bring the water to boil and add the tea powder ( i used the “TATA” BRAND) . Let it boil for a minute and switch off the flame.

• If using tea bags, when the water comes to a rolling boil switch off the flame and put the tea bags inside it.
• If adding ginger, using a mortar and pestle mash it slightly and add to the water.
• cover the lid of the saucepan and keep it aside for 20 minutes.
• Strain the tea and add 1-2 cups of water to the strained tea as it may be strong.
• Add lemon juice to this and add sugar.

• Serve immediately by adding ice cubes to this.

Notes:

1. You can add mint leaves to the tea when the water is boiling.
2. Mint will give a nice flavour and will be refreshing too.
3. Do not add too much tea powder as it will give bitter taste.

 

  

Technorati Tags: ICED LEMON TEA,SUMMER DRINKS RECIPES,ICE LEMONTEA,HOW TO MAKE ICE LEMON TEA AT HOME,EASY LEMON TEA

VENDAKKAI PULI PACHADI RECIPE| OKRA IN TAMARIND SAUCE

Vendakkai puli pachadi recipe,i am trying out for the first time. When a reader asked for this recipe, i didn’t have much idea about how to make vendakkai puli pachadi. Though i have tasted in a friend’s place very long back, i couldn’t recollect the recipe. But thank god finally when i was casually talking to a friend about this recipe she gave me the idea and finally made it. This goes well with Arisi upma, Pidi Kozhukattai and you can have this with rice too.

INGREDIENTS: [ serves 2-3]

LADIES FINGER | VENDAKKAI	8-10
TAMARIND PASTE	1 AND 1/2 TSP(If using tamarind, take a small gooseberry size)
GREEN CHILLI	3
JAGGERY	1 TSP
WATER	1 CUP
RICE FLOUR	2 TSP
SALT	AS NEEDED
OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
TOOR DAL	1/2 TSP
METHI SEEDS | VENDAYAM	1/4 TSP
RED CHILLI	1

METHOD:

• Wash and pat dry the ladies finger. Cut them into small roundels.
• In a pan add oil and temper with mustard seeds, toor dal , green chilli(cut into pieces),red chilli and methi seeds.

• When the dal turns brown, add the cut ladies fingers. Saute in a low flame for few minutes by adding salt to this.
• Saute this for a while but let it not change its color.

• Add the tamarind extract and add turmeric powder.
• Allow this to boil in a medium flame for 7-10 minutes in a medium low flame.
• Add in the jaggery and let this boil for few minutes.

• mix the rice flour with 2-3 tblsp of water without any lumps and add it to the pachadi.
• Stir it nicely and keep the flame low.
• the pachadi will get a thick consistency after adding rice flour.

• Switch off the flame and serve it with arisi upma or upma kozhukattai.

Note:

1. I used the tamarind paste. You can soak a small gooseberry sized tamarind in hot water and extract juice with 1 cup of water.
2. Do not change the color of okra while cooking.

Technorati Tags: vendakkai puli pachadi,okra recipes,bhendhi recipes,indian okra recipes

METHI THEPLA RECIPE | THEPLA RECIPE

Methi thepla with video 

   I have already posted Methi Paratha recipe here but this methi thepla i learnt from my friend and i am big of this and after tasting this twice at her place, you know what i told. If you say i asked for the recipe, no- I told her whenever you make this methi thepla you give the dough for me also to make 4 rotis. Till date i didn’t try the dough on my own,(as she send me dough every week) even for this recipe too i called her home and asked her to make for me. We had a good chatting session while making this methi thepla. Thanks anitha for the wonderful recipe and making the theplas for me.
These theplas if handled in a proper way, like without touching with wet hands and not packing when it is too hot, is best suitable for travels too. So if you are planning for a summer vacation trip or any picnic you can prepare this and pack for your trip. This can stay for 2 days. Check out my Methi khakra recipe.

KADAI MUSHROOM | KADAI MUSHROOM RECIPE|SIDE DISH FOR ROTI

Cooking mushrooms is a new addition in my kitchen as i have never attempted to cook any gravy with mushroom or include in any rice variety. Since kids doesn’t eat mushrooms, even on the pizza topping, i am bit hesitant to try out Mushroom Recipes. But i was getting requests from readers for posting mushroom recipes. So finally i bought a small box of button mushrooms and thank you Nags for helping me out in choosing the variety of mushroom. But to my great surprise, kids loved this Kadai mushroom and i am making this the third time in the last one month. Check out my mushroom masala, mushroom pulao and mushroom soup recipe.

Kothamalli chutney recipe, Coriander chutney

Kothamalli Chutney | Coriander chutney | Dhaniya chutney or green chutney (which my kiddos used to tell) is a simple one to make and a yet a tasty chutney to go with Idli | Dosa and sometimes with Curd rice too. My mom makes this Kothamalli chutney without coconut and dal. Though i like that way , since kiddos want this version of Kothamalli chutney, i made this few days back. Here is the recipe for Kothamalli chutney| Coriander chutney which makes a perfect side dish for idli and dosa. I added 2 small onions to this chutney, but it is truly optional. You can make a no onion no garlic version too.
Check out my other interesting chutneys using Coriander leaves.

• Mint coriander chutney 
• Coconut coriander chutney

Kothamalli chutney recipe

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Breakfast | Dinner
• Description: Kothamalli chutney | coriander chutney, simple chutney pairs well with idli dosa and chapati too.

    Coriander leaves  1 cup (tightly packed )
    Urad dal  1 tblsp
    Red chili  3-4 
    Coconut  2-3 tblsp
    Small onion  2-3 (optional)
    Oil  2 tsp
    Mustard seeds  1/4 tsp
    Salt  as needed
    Oil  1 tblsp

Method with step by step pictures :

METHOD:

• In a pan, add 1 and 1/2 tsp of oil and add the urad dal , red chilli and shallots(if using). You can add garlic also instead of shallots. 
• When the dal turns golden brown and the onions are roasted add the washed coriander leaves.
• Keep the flame low while roasting.

• Switch off the flame and add the coconut.
• Add salt and allow this to cool. Grind this into a smooth paste and temper with mustard seeds.

• Coriander chutney is ready to serve.
• Add little water to adjust the consistency.
• Temper mustard  seeds in 1/2 tsp of oil.

Note:

1. You can add tomato or Garlic while sauting the dal.
2. Even channa dal can be replaced in the place of urad dal.
3. Red chili can be replaced with green chili for making kothamalli chutney.

SCHEZWAN FRIED RICE RECIPE | VEG SCHEZWAN FRIED RICE

When i posted the Schezwan sauce recipe yesterday, i promised to post the Schezwan Fried Rice recipe. So without further write up let me come the recipe of how to make schezwan veg fried rice.

INGREDIENTS:  Serves 1-2

BASMATI RICE	3/4 CUP
SCHEZWAN SAUCE	2-3 TBLSP
MIXED VEGETABLES( I Used capsicum, carrot,cabbage)	1/2 CUP
SPRING ONION	FEW
SALT	TO TASTE
OLIVE OIL	2 TBLSP
PEPPER POWDER	TO TASTE

METHOD:

• Chop the carrots, capsicum and cabbage finely along with the spring onion whites.
• Reserve the green part of the spring onion for garnishing in the last.
• In a wide pan, preferably non stick, add oil and throw in the spring onion whites.

• Saute for a minute and add the rest of the veggies and cook in a high flame for a minute.
• do not over cook the veggies, it should be crunchy.
• Add the schezwan sauce and cook in a low flame for 2 minutes.

• Meanwhile cook the rice and fluff it up with fork. Allow this to cook for sometime.
• You can keep it in the refrigerator for an hour too. This will make the rice firm.
• Add in the rice to the veggie sauce mix.

• Carefully mix it well for even mixing. Check for salt and pepper. Add if you want any.

• Garnish with the finely chopped green part spring onion  
• Schezwan fried rice is ready for serving. Serve with simple raitha or Vegetable Manchurian or Baby corn manchurian.

        

Technorati Tags: schezwan fried rice,how to make schezwan veg fried rice