GUAVA AND STRAWBERRY JUICE RECIPE | SUMMER DRINKS RECIPES

During our recent holiday trip to Srilanka , everyday we have a wide spread of food for morning breakfast which includes many varieties of juices and one among them which we relished everyday is the combo of guava and strawberry juice. My kids wanted this juice to be made at home and finally today i made at home and enjoyed a lot.

As kids are home and the little one is not well for the past 4 days i couldn’t catch up with any of my fellow bloggers yummy posts and i am sure things will come to normal in a few days and will soon be back to routine .

INGREDIENTS:( FOR 5-6 SERVINGS OF JUICE)

GUAVA(BIG)	1 NO
STRAWBERRY	7-8 NO
SUGAR	3-4 TBLSP
WATER	2 CUPS
ICE CUBES	FEW(OPTIONAL)

• Wash both the fruits and hull the strawberries .

• Roughly chop the guava and put the strawberries and sugar in a blender and blend smoothly.

• Strain the juice to get rid of the seeds and add 2 cups of water.

• Serve chilled or ad ice cubes and serve immediately.

• The juice was little thick because of the texture of the guava.
• Adjust sugar depending upon the sweetness of the strawberry.

Technorati Tags: Guava and strawberry juice,summer drinks recipes,summer cooler recipes,guava juice recipe,strawberry juice with guava,juice recipes

ONION UTTAPAM RECIPE, SMALL ONION UTTAPAM, MURUGAN IDLI KADAI STYLE

I rarely make this uttapams at home as kids prefer crispy dosas , but me and my hubby like uttapma especially with the addition of onions in that. Whenever we go to murugan idli kadai ( A restaurant originally from Madurai famous for idlis) we order this small onion uttapams and long time i wanted to try this at home. Whenever i have dosa batter in hand i run out of shallots and the vice versa. This time i had every thing in hand and can’t wait to try this out.
I had a few small doubts regarding this recipe which i got clarified with one of the chef during my recent visit to the restaurant.
Also check out my

• Mini masala uttapam
• Vegetable uttapam

INGREDIENTS:

DOSA BATTER	1/2 CUP
SHALLOTS | SMALL ONION| CHINNA VENGAYAM	15 – 20 NO
OIL	2-3 TBLSP
SALT	A PINCH
BUTTER	1 TSP(OPTIONAL)

METHOD:

• Peel the skin of the onions and thinly slice the onions. Do not chop then finely.
• Add a pinch of salt to the sliced onions and keep it aside. This yielded roughly 3/4 cup of onions.

• Heat a dosa griddle and when it becomes hot, keep the flame to medium and pour a laddle full of batter to make a small circle.

• Smear a handful of sliced onions which should cover the entire circle.
• Add a tblsp of oil .

• When it partially cooked , just flip the uttapam carefully .

• Gently pat the uttapam with a the stick which we use to flip the dosa (dosa tiruppi).
• This will help the onions to get infused into the dosa and no onions will come out.

• Keep this in a medium flame for a minute and smear oil .
• If adding butter add at this stage.
• Serve hot with your favourite side dish.

Note:

1. The batter which i used here is the same one which i used for kuzhi paniyaram.
2. No need to saute the onions but if you want you can do so.
3. Do not add onion in the batter also , as this will not give a perfect shape or taste to the uttapams.
4. Always serve this hot and ensure that the onins should cover the entire dosa.
5. Do not make this too thick , as there are chances of getting uncooked in the center part.
6. You can also  smear a tsp of idli milagai podi after adding onions to the small onion uthapam.

PULI AVAL (UPMA)RECIPE |TAMARIND POHA

   I am just back after 2 weeks break and still not in a mood to enter into the kitchen and to add up my friends are pampering me to take rest and sending me food for the past 2 days. So finally today i made a simple breakfast with aval| poha| rice flakes, which my mom makes very often. I have already posted a similar kind of puli upma with rice flour. Click Here for the recipe. This is a easy breakfast recipe and can be made in a jiffy.

I thank all my fellow bloggers who visited my space in my absence and commented on my recipes. Soon I will catch up with all the yummy recipes which i missed out.

THICK POHA	1 CUP
THICK TAMARIND EXTRACT	4-5 TBLSP
OIL	2 TSP
MUSTARD SEEDS	1/4 TSP
URAD DAL	1/4 TSP
CHANNA DAL	1/4 TSP
PEANUTS	1- 2 TBLSP
RED CHILLI	2 NO
ASAFOETIDA	A PINCH
TURMERIC POWDER	A PINCH
SALT	AS NEEDED

• Wash the poha | aval and drain the water.
• Make a thick extract from a small goose berry sized tamarind . I used the Store bought tamarind paste( 1 tsp)
• If using tamarind paste, mix this well with 4 tblsp of water.

• Add this to the washed poha and mix evenly.

• In a pan add oil and throw in the mustard seeds, channa dal, urad dal, peanuts and red chilli .
• When the mustard seeds splutter and the dals turn brown.
• Add in the turmeric powder , salt and asafoetida.

• Add the tamrind poha mixture to this and mix gently.
• If you feel it is dry just sprinkle few drops of water.
• Garnish with curry leaves.

• Always serve this hot with roasted papad.

MANGO LASSI RECIPE | MANGO YOGURT SMOOTHIE

  Though i love to eat mango as it is, my kids wanted mango lassi after tasting many times in restaurants. So I made for them and i am sharing the  recipe of mango lassi.

INGREDIENTS:( FOR SINGLE SERVING)

MANGO PIECES	1 CUP
YOGURT	3 TBLSP
MILK	1/4 CUP
WATER	3-4 TBLSP
SUGAR	1-2 TBLSP
CARDAMOM POWDER	A PINCH

• Blend all the ingredients in a mixer and serve immediately.
• I used chilled milk. Always ensure that the milk should not be warm too.
• This will make the lassi curdle.
• Adjust the sugar according to the sweetness of the mango.
• Never use sour curd.

AVARAKKAI PORICHA KUZHAMBHU RECIPE| PORICHA KUZHAMBHU RECIPES

   Poricha kuzhambhu | kootu is a usual one which we make at home almost every week. Usually i make this as an accompaniment for rice and Vatha kuzhambhu. You can even mix this with rice and enjoy with papad and pickle.

Poricha kuzhambhu can be made with any veggies likes chow chow,beans and even with mixed veggies too. Today I am sharing the recipe of avarakkai (broad beans)poricha kuzhambhu.

INGREDIENTS:

CHOPPED BROAD BEANS(AVARAKKAI)	1 CUP
YELLOW MOONG DAL	1/3 CUP
TURMERIC POWDER	A PINCH
SALT	AS NEEDED
COCONUT OIL | SUNFLOWER OIL	2 TSP
MUSTARD SEEDS	1/4 TSP

TO GRIND:

URAD DAL	1 TBLSP
RED CHILLI	2 NO
PEPPER	6-7 NO
CUMIN SEEDS	1/4 TSP
COCONUT SHREDDED	3 TBLSP

METHOD:

• Roast the ingredients given the “To grind " table with little oil.
• When it becomes cool, grind this into a smooth paste adding little water to this.

• Wash and cook the avarakkai and moong dal and in pressure cooker for 3 whistles, by adding salt and a pinch of turmeric powder. Add 3/4 cup of water to the dal and veggie while cooking.

• In a pan add oil and throw in the mustard seeds and when it splutters andd a pinch of asafoetida to this.
• Add the cooked dal and veggie to this and mix well.

• Now add the ground ingredients  to this and mix well .

• Add little water to reach the right consistency. Garnish with curry leaves.

Note:

1. If the kootu becomes watery, just mix 1 tblsp of rice flour in water, without any lumps and add to the kootu before and boil this in a medium flame for a minute.

Technorati Tags: broad beans kootu,avarakkai recipes,poricha kootu recipes,Tamil brahmin recipes,poricha kuzhambhu recipes,healthy recipes,south indian recipes

Vengaya Sambar recipe, Arachuvitta vengaya sambar

SAMBAR WITH FRESH GROUND MASALA

Recipe updated with video

     “Vengaya sambar-  Arachuvitta vengaya sambar is a tasty sambar
recipe made using freshly ground Sambar masala, a lentil-based onion gravy, cooked in tamarind sauce, popular in the South Indian cuisine. Addition of shallots to this sambar gives a delicious aroma. My mother used to make this Arachuvitta vengaya sambar whenever we had guests at home, especially newly-weds. She used to brilliantly make this along with Urulai Kizhangu fry, appalam and tomato rasam. To this day, we have a special soft corner for this sambar. Over to my mother’s version of this recipe.
Also check out my

• Vendakkai sambar recipe
• Kalyana sambar

INGREDIENTS: ( SERVES 4-5) | Preparation time: 40 minutes

TOOR DAL	1/2 CUP
TAMARIND EXTRACT	1 CUP
SAMBAR POWDER	1 AND 1/2 TSP
TURMERIC POWDER	1/4 TSP
SAMBAR ONION| SHALLOTS	1/2 CUP
CORIANDER SEEDS	1 TBLSP
CHANNA DAL	1 TBLSP
RED CHILLI	2+ 1
COCONUT SHREDDED	2 TBLSP
OIL	1 TBLSP
ASAFOETIDA	2 PINCHES
MUSTARD SEEDS	1/4 TSP
VENDHAYAM |METHI SEEDS	1/8 TSP
SALT	TO TASTE
CURRY LEAVES	FEW

                       Video of how to make chinna vengaya sambar

METHOD:

• Cook the toor dal with 1 and 1/2 cup of water and a pinch of turmeric powder in pressure cook till 3 whistles.

• Peel the skin of the onions and  wash this nicely.

• Make tamarind extract from a gooseberry sized tamarind soaked in hot water.

• In a pan add oil and throw in the mustard seeds , fenugreek seeds (if adding) and 1 red chilli broken into pieces.

• Add the sambar onion and saute in a medium low flame till the onions become  turned golden brown.

• Add the tamarind extract and add sambar powder, salt, turmeric powder and asafoetida and let this boil till the onions become soft and gets cooked. Do this in a medium low flame.

• Meanwhile in a small pan, add a tsp of oil and roast the channa dal, coriander seeds, redchillis till they become golden brown. When it is done add coconut to this and allow this to cool.

• Grind this into a smooth paste adding little water and keep aside.

• Add the cooked toordal to the boiling tamarind mixture and add the ground masala to this and mix gently.

• Add little water to reach the right sambar consistency.
• Add 1/2 tsp of jaggery . It's optional only. Feel free to omit.
• Bring this to a nice boil without getting the sambar burnt at the bottom.
• Garnish with curry leaves.
• Serve hot with rice and Potato curry