Okra Fry with Curd & Fennel

Okra with Yogurt & Fennel

Sizzling taste buds Kalyani's Magic Mingle - May - 2013 - 17 Challenge

Serves : 1

Preparation Time: 5 Min

Cooking Time: 5 min

Ingredients:
Okra/Bhindi/Ladies Finger  - 100 gram
Curd/Yogurt : 1 tspn
Kashmiri red chilli pwd : 1/2 tspn
salt : 1/4 tspn

for Tempering
Olive Oil: 1 tspn
mustard seeds& urad dal : 1/2 tspn
fennal seed : 1/2 tspn
curry leaves : few

Method
Wash and cut the ladies finger /Okra into 1 cm size.
In a pan add olive oil temper with mustard, fennel,urad dal, curry leaves.

Add okra(ladies finger)curd, red chilli pwd, salt.

 stir well and cook for 3 minutes.

very Easy chut phut okra fry ready to serve with curd rice or plain rice

Linking to Kalyani's Magic mingle  Two Ingredients  ( fennel & Yogurt)

Rice Badam Kheer with Watermelon

Rice Badam Kheer(phirni) பீர்னி with Watermelon
There are so many varieties of kheer like soji kheer, pista rice kheer,sogo dates kheer,Rice badam kheer. Badam rice Kheer/Phirini is muslim marriage Traditional Sweet , Served with Naan, Bun, Idiyappam,Dosa...

For the magic mingle event, I have prepared kheer with watermelon. It’s a delicious  new flavour.

Magic Mingle Challenge - 16 - April - 2013

Sizzling Tastebuds Kalyani in this month's magic mingle two ingredients are Watermelon and Rice.My Second entry.

 Ingredients

Basmathi Rice – 25 gram

Watermelon juice – 100 ml

Milk – 100 ml

Badam – 10 nos

Cashew – 6 nos

Cardamum – 3

Sugar – 50 gram

Sweetented condensed milk – 90 ml

Pinch of kesari powder – (red food colouring) – 1 pinch

Method

Grind the rice into coarse powder and soak for ½ hour

In hot water soak badam for 5 minutes,drain the water and remove the skin.

Grind badam and rice with 1 cup of water and make it into a coarse paste.

Boil the milk with cardamom, rice and badam paste.

Cook well for 5 to 10 minutes.

In this stage reduce the heat and add watermelon juice,sugar, condensed milk, kesari powder and stir well. Allow this mixture to boil for 2 minutes. After getting a desired thickness turn off the stove.

Roast cashew with little ghee and add it to kheer.

You can serve this kheer with Dosa or small bun.

Linking to magic mingle Foodabulous hosted by pramitha Virunthu unna vangka Viji's Soul food  show Jagruti's Gain Popularity Vimitha's Hudson canola oil & Give away Zestysouth Indiankitchen Traditional Indian Sweet 27Coupons Chandrani's Show your best Creation Easy to prepare 15 minutes http://aathidhyam.blogspot.in/

 Gayathiri's Walk through memory lane.hosted by Radhikamy home mantra
Sweets & dessert event MJ Delight
Sumee's Cuinary bon vivant
Learning to cook akila's Dish name Start with R
Annasara & Cuponation Dhaba food and Giveaway
Tangy Mind Blog anniversary

16.09.13
Linking to Cutchikitchen 100th post Giveaway

Watermelon Rice Balls with Jaggery

Magic Mingle Challenge - 16 - April - 2013

Sizzling Tastebuds Kalyani in this month's magic mingle two ingredients are Watermelon and Rice.

they are really nice ingredients, we can make plenty of recipes , apart from juice or salad.

This jaggery rice balls is one of our Traditional breakfast , Even in my mother in law's house it is everyone’s favorite tiffin.This is a Unique way of making of this ingredient.
I have previosly shared this recipe in arusuvai.com & My Tamil Blog but without watermelon Juice

Watermelon Rice Balls with Jaggery

Ingredients

Basmati rice – 1 glass (200 gram)

Thick Watermelon juice – 150 ml

Jaggery – 150 gram

Grated coconut – 1 cup (req qty)

Cardamom – 2 nos

Salt – a pinch

Method

Wash and soak the rice for half an hour after that broke the rice with your hand and strain the water completely.

In a Tea pan add jaggery, 1 cup of water, pinch of salt and make the jaggery syrup and strain.

In a pressure cooker add washed rice, strained jaggery water,watermelon juice, cardamom (watermelon juice 1 cup + jaggery water 1 cup+ water ¼ cup)  and cook without closing the lid for 5 to 10 minutes.

After 10 minutes close the cooker lid and leave three whistle in a medium heat.
(DO NOT KEEP IT IN A HIGH FLAME,BEFORE CLOSING THE LID CHECK WHETHER THERE IS ENOUGH WATER TO GET THE RICE COOKED ELSE ADD SOME EXTRA WATER TO IT)

When the pressure gets released from the cooker transfer the cooked jaggery watermelon rice into a wide bowl or plate and let it cool for two minutes.

Make medium size balls to the cooked watermelon rice with your wet hand, sprinkle the grated coconut and roll it in a circular movement .Your Mouthwatering flavourful watermelon rice is ready to serve.
For more richness If you want you can add little ghee and chopped nuts.

Linking to magic mingle, 

Jagruti's Gan popularity &

Gayathri's walk through memery lane hossted by Myhomemantra

ZestysouthIndianKitchen, Foodabulous hosted by  pramitha  , 

pramitha ,
vimitha’s hudson oil Hamper Giveaway
Soul food show Giveaway @ viji

Tulsi Green Tea Pistachio Ice Cream

Tulsi Green Tea pistachio Ice Cream

Magic Mingle March - 13 , 15 Edition.

Every month I enjoyed the magic mingle of two ingredients, Sizzling Taste buds kalyani's Event, and this month kalyani has suggested this two ingredients, Tea and Pista.

Really I was thinking very hard and i don't know which recipe to cook, by the time i get the idea about some recipe it happens that it got posted already by someone, and when I referred the Google it’s all muffin and cake which I was not much interested.

I want to cook something different in my own way and suddenly i got an idea which is my long time wish of making an ice - cream. Here in Dubai we are getting variety of ice creams, so i have not thought so long about making ice cream. So with these ingredients I decided to prepare ice cream.

I don't have Matcha Tea Powder.I used here Tulsi Green Tea Bag.

This is Japanese special; often they use to make Matcha Green Tea ice cream.

 

Ingredients

Tulsi Green Tea Bag - 3 nos

whipping Cream - 100 ml

milk - 100 ml

pista and ilachi essence - 2 drops

pista flakes - 3 tbspn

sugar - 70 gram

salt - 1 pinch

Method

First prepare green tea.

In a tea kettle add 200 ml water and separate the tea powder from the tea bag and keep it aside.

When the water boils add the tea powder, allow it to boil till the water reduces to 1/4 .and strain it.

Now make pista and sugar into a fine powder.

In a bowl add strained tea, whipping cream, milk and beat well.

Add pista-sugar powder, salt, pista ilachi essence and beat well with electric beater (or) in mixer.

Transfer the ice cream mix into a container close it with a lid and keep it in the freezer  for 2 hours.

After two hours take the mixture from the freezer and beat well again and keep it inside the freezer once again for 5 to 6 hours.

Tulsi Green Tea Pista ice cream is ready to serve.

 Here I used for Garnishing

Pomegrante , Black Grapes

Normal Corn Flakes, Ragi Corn Flakes.

Pista Flakes and Honey for drizzling .

Really I enjoyed this recipe.Thank you Kalyani.

Linking to Magic Mingle  March 2013, 15 Edition.

linking to cooklike celebrity chef


Linking to Minnie's Weekend Gala Dinner

Roasted Gram Chutney with Lemon - 2

Chuntey is a very good dip for all South Indian tiffin varieties, adding coriander to it adds a very good flavor. 

பொட்டுகடலை சட்னி 

Sizzlingtastebud Magic Mingle Kalyani"s -February 2013  #14th Challenge -  Two ingredients are Lemon and urad dhal

Ingredients

Coriander  leaves (cilantro) – ½ cup

roasted gram (pottu kadalai) – 100 gram

green chilly - 1
garlic – 1 pod

grated or shredded coconut - 2 tbsp.
salt - as per  taste
small pearl onion – 3 pcs

lemon – 1 tbspn

for tempering

oil – 1 tspn

mustard seeds – ½ tspn

urad dal – 1 tbspn

whole red chilly – 2 nos

curry leaves – few

Method

Wash, clean and chop the coriander leaves.
Coarsely grind coriander leaves,roasted gram, green chilly,salt,coconut ,onion, and garlic in a mixie/blender for few seconds.

Add lemon juice and mix well

In a wok temper the above said ingredients and  add it to ground chutney

 mix it well

Yummy Coriander chutney is ready. 

This chutney goes well with  dosai, idli, idiyappam,sevai, Vermicelli biriyani,  pasta  and similar dishes. 

Coriander leaves with Roasted gram Chutney - 1

Sharanya's Traditional Native Recipes

Gayatri's Walk through Memory Lane hosted by Merry tummy