PINEAPPLE PAPAYA SMOOTHIE

      I never know how the combo of papaya and pineapple will work out, but when i tried to my surprise it turned out so well. The recipe for papaya pineapple milkshake i am sharing in this post.

 

INGREDEINTS:

PAPAYA(CHOPPED)	1/4 CUP
PINEAPPLE(CHOPPED)	1/4 CUP
SUGAR	1 TSP
COLD MILK	3/4 CUP

• Combine all the ingredients and beat this in a mixer.
• Serve immediately.
• We had this for breakfast with sandwich. Will post the recipe of sandwich soon.

VELLAI POOSANIKAI KOOTU – ASH GOURD KOOTU

      Poosanikai Kootu is a authentic recipe and this is my mom’s version of vellai poosanikai kootu. We used to call this as Poosanikai Kalyana Kootu. In my mil’s place we  always makes poosanikai puli kootu, and will share that recipe later.Ash gourd also known as winter melon and it is very good for health also.

INGREDIENTS

ASHGOURD|POOSANIKAI	250 GMS
TOOR DAL	1/4 CUP
CHANNA DAL	1/4 CUP
SAMBAR POWDER	1/2 TSP
TURMERIC	A PINCH
COCONUT OIL	1 TSP
MUSTARD SEEDS	1/4 TSP
ASAFOETIDA	A PINCH
CURRY LEAVES	FEW
COCONUT(SHREDDED)	2 TBLSP
SALT	AS NEEDED

TO GRIND:

CORIANDER SEEDS	1/2 TSP
CHANNA DAL	1/2 TSP
RED CHILLI	3-4
COCONUT	2-3 TBLSP

METHOD:

• Cut the poosanikai into big cubes.
• Soak the toor dal and channa dal in water for 15 minutes.

• In a vessel put the dal and add sambar powder, turmeric powder ,salt and water.Add water to cover the dal. Do not add too much and make the poosanikai immerse in that.
• Top with the poosanikai . Pressure cook till 2-3 whistles.

• Dry roast the ingredients given under the  to grind table.
• Grind this into a smooth paste adding little water.

• Dry roast the coconut in a pan without getting it burnt.

• In a pan, transfer the cooked poosanikai and dal mixture, ground masala and add 1/2 cup of water to reach the kootu consistency.
• Boil for 2-3 minutes.
• Add the roasted coconut and temper mustard seeds and curry leaves in coconut oil.

• Serve hot with any dry curry. We had with Yam Fry.

TOMATO RICE RECIPE

    Tomato Rice is one of the simplest variety rice recipe which i make once a week for lunch box. My mom makes this when we were in college and me and my friends will feast on this along with Simple Potato Curry.
As i am held up with some personal work, couldn’t visit any blogs for the past 5 days and i am missing many wonderful posts.


 INGREDIENTS: Serves 2

COOKED RICE	1/2 CUP
ONION	1 NO
TOMATO	1 NO
SAMBAR POWDER	1/2 TSP
TURMERIC POWDER	A PINCH
OIL	1 TBLSP
SALT	AS NEEDED
MUSTARD SEEDS	1/4 TSP
PAV BHAJI MASALA	2 PINCHES
CURRY LEAVES	FEW

METHOD:

• Cook the rice and spread it in a plate to make it cool.
• Do not over cook the rice or mash it.
• In a pan, add oil and throw in the mustard seeds and curry leaves.
• When it splutters add chopped onions and saute for a minute.

• Then add the chopped tomato and add the sambar powder, turmeric powder ,salt and pavbhaji masala to this.
• Saute nicely in a medium flame till the raw smell goes.
• Switch off the flame and add the rice to this and mix well.

• Garnish with coriander leaves.

Note:

1. Sambar powder can be replaced with red chili powder and coriander powder.
2. Ginger garlic paste can be added in the beginning before adding onions.
3. I used parboiled rice, and sona masoori rice or basmathi rice can be used.

  

CABBAGE CURRY RECIPE – CABBAGE CURRY WITH MOONG DAL

  This is a simple version of cabbage curry which i learnt from my grandma. Generally thsi type of curry is served in weddings. At home when we have the quantity of the vegetable is less, they add moong dal to increase the volume of the curry. But this tastes too good. This is a perfect combo for vathal kuzhambu.
Recipe for cabbage curry.


INGREDIENTS:

CABBAGE(FINELY CHOPPED)	1 CUP
YELLOW MOONGDAL	4 TBLSP
COCONUT(GRATED)	4 TBLSP
OIL	1/2 TSP
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
GREEN CHILLI	1 NO
GINGER(GRATED)	1/2 TSP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

METHOD:

• Wash and cut the cabbage into fine pieces.
• Soak the moong dal in water for 15 minutes.

• In a pan, add oil and throw in the mustard seeds, urad dal, chopped green chili and grated ginger.
• When the mustard seeds splutter and the urad dal becomes golden brown color add the cabbage and the soaked moong dal(drain the water) to this and mix well.
• Add turmeric powder and salt.

• Mix well and sprinkle a handful of water to this and cook for 10 mins in medium flame.
• When it is done, add the scrapped coconut and mix well. Switch off the flame.

• Serve with any gravy of your choice.

Note:

• Coconut oil (1 tsp)can be added at the last stage to enhance the flavor.
• Do not over the cabbage or the moongdal.

TUTTI FRUITY COOKIES ( EGGLESS)

    This is one of the fantastic cookies i have baked so far. when i saw this recipe in Sharmis place without any second thought i bookmarked this and i tried this in a week. But i couldn’t click the pictures as kids feasted on this yummy cookies and my hubby also asked me to pack a few for his friends. Last week i made this again and finally i clicked this with step wise pictures.

Source:Sharmis Passion
INGREDIENTS:

ALL PURPOSE FLOUR(MAIDA)	1 CUP
UNSALTED BUTTER	6TBSP
POWDERED SUGAR	1/2 CUP
TUTTI FRUITY	1/3 CUP
MILK	1 TO 2 TBLSP
ORANGE ZEST	1 TSP(OPTIONAL)

METHOD:

• In a bowl cream the butter and sugar.
• When this becomes fluffy add this to the all purpose flour and add the tutti fruity and orange zest (if adding)to this.
• When i made for the first time i added orange zest, but while i made this for the second time, i didn’t have oranges.
• Knead this into a dough by adding a tblsp of milk to this.

• Roll this into a log and wrap this in a butter paper.
• Dust with some flour if needed.

• Freeze this for 40 mins and after that cut them into thick slices using a knife.
• Don’t try to cut this into thin pieces. The this will tend to break.

• Preheat the oven at 150 degrees and bake the cookies for 10 to 12 mins.
• Take out carefully and cool this completely.
• Store in airtight container and enjoy.

Notes:

• These cookies tend to brown easily so keep a close watch after 10 mins
• Mine got done in 13 mins.
• I added a tsp  of orange juice to this and this enhanced the flavor.
• If you don’t have tutti frutti just replace with any nuts of your choice.

DAL KHICHDI RECIPE

    If you are searching for a comforting one pot meal then this is a perfect recipe which can be made in a jiffy. I learnt this recipe from my neighbor from whom i learnt the recipe of Kachori . I always follow this method for making this dal kichidi.

INGREDIENTS

BASMATI RICE	1/2 CUP
GREEN MOONG DAL(SPLIT)	1/2 CUP
VEGETABLES	1/2 CUP
RED CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
CUMIN SEEDS	1/4 TSP
OIL/GHEE	1 TSP
ONION	1 NO
GARAM MASALA	A PINCH(OPTIONAL)
SALT	AS NEEDED

METHOD:

• Wash and soak the rice and dal in 3 cups of water for 20 minutes.
• In a pressure cooker add oil/ghee and throw in the cumin seeds.

• Now add the onions and saute till it becomes translucent.
• Add the veggies( i added carrots, beans , cauliflower and green peas)
• Saute for 2 minutes and add the red chili powder, coriander powder and salt.

• Add the soaked rice and dal along with the water.
• Pressure cook for 3 whistles.

• Serve hot with plain curd or onion raitha and papad.

Note:

1. Raw rice or sona masoori rice can be used instead of basmati rice.
2. Pepper powder can be added instead of red chili powder.