Red Cocktail Cooler

Refreshing thirst quencher drink during summer time.super cooler

Ingredients:-

watermelon - 2 cups
plums - 3
pomegranate - 1
dry ginger powder - 1/2 tsp
Rooh Afza - 1 tbspn
sugar - as required
water – ½ cup
ice cubs - 8

Method:-

Blend all the Ingredients ( dry ginger, sugar, salt, pomegranate, plums, watermelon ) with water and extract the juice.
Enjoy well.
Refreshing red cocktail is ready.

divya's show me your cooler,Nayana's Mocktail and cooler event,started by pari,and sukanya's summer coolers

Watermelon ginger & pepper cooler

 

 Refreshing  thirst quencher drink during  summer time.

Ingredients:-

Watermelon – 2cups

Pepper powder – 1 pinch

Dry ginger powder – ¼ tspn

Salt – ½  pinch

Honey – 2 tbspn

Ice cubes – 6

 Method

Blend all the  ingredients (watermelon, pepper powder, dry ginger powder, salt, ice cubes,  honey ) 

Enjoy it.

 Yummy and colourful  watermelon  juice is ready. Refreshing  thirst quencher drink during  summer time. 

Strawberry milk shake

I am sending this to Mocktails event started by Pari and hosted by Simplyfood.  , Tickling plates fun  N sun , 

Dil Leaves Falafel

Generally accepted to have first been made in Egypt, falafel has become a dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food.
I am regularly preparing various ways.indian falafel,falafel, dil leaves falafel.My family's favourite.

DIL LEAVES FILAFIL

INGREDIENTS:

Dil leaves – 1 bunch

White channa – 200 gms

Garlic – 3 nos

Cumin seeds – 1 tbspn

White sesame seeds – 11/2 +11/2 tbspn(roasted)

Baking powder – little

Onion  - 1 no

Green chilli – 1 big

Salt to taste

METHOD:

Soak the channa night itself, wash and chop the dil leaves finely, then roast the cumin seeds.

In a mixie jar put the soaked channa, garlic, onion, dil leaves, salt, baking powder, green chilli, roasted cumin seeds, half of the roasted white sesame seeds then grind coarsely for 3/4^th done.

In that grinded paste add the balance sesame seeds and mix it, make small balls in that mixture, slightly flat them and deep fry in oil until nice golden brown appears.

The crispy Dil leaves Filafil ready.

Please see filafil sandwich recipe  in tamil.


4.6.13
Linking to Juile's Flavor's of Cuising - Middle Eastern hosted by My Cooking Journey  sandhya

16.9.13

Linking to Guru's Cooking Vagan Recipes,Cutchi kitchen 100 th Post giveaway

MOOR KUZHAMBU

INGREDIENTS:

Laban (butter milk)   400 ml – 2 pkt ( or ) curd 200 ml

In 1 tsp oil roast and grind 

Cumin seeds – 1 tspn

Green chilly –2 nos

Grated coconut – 1 tbsp

Channa dhall – (kadalai paruppu) – 1 tsp

Rice – 1 tspn

Methi seeds – 5 nos

For tempering:

Oil – 1 tspn

Cumin seeds – 1 tspn

Mustard seeds – 1 tspn

Garlic – 2 nos (chopped)

Curry leaves – few nos

Asofoetida - little

Method:

Soak the rice and channa dhall for 20 mins.

Fry above said ingredients in one tspn oil and leave it to cool and grind as a    smooth paste.          

With that paste add one glass of water and boil it in low flame for 5 mins.

Add laban (moor) in to it.

Finally temper the above said ingredients and add to kuzhambu.

Serve with white steamed rice and ladies finger dhall poriyal or beetroot poriyal.

 NOTE:

If you use curd add 2 cups of water and make the butter milk.

PALAK KEERAI BONDA, DATES CORIANDER CHUTNEY

                     KEERAI BONDA

INGREDIENTS:

Urud dhall – 200 gms

Ginger – finely chopped 1 tbspn

Green chilly – 2 nos

Keerai – 1 bundle

Onion – 1 big

Salt – to taste

Idli soda – 1 pinch

Curry leaves – few

Coriander leaves , mint – few

Oil – for deep fry

Pepper crushed – few

METHOD:

Soak urud dhall for one hour, then grind it to a nice paste with salt.

Finely chop the washed keerai.

In the urud dhall dough add the keerai, green chillies, ginger, onion, pepper, idli soda, curry leaves, coriander leaves and mix it well.

In a pan heat the oil for deep fry, make the bondas in the dough, cook for a nice golden brown colour and drain the oil.

This bondas will be tasty with dates coriander chutney or gram dhall chutney and nonbu kanji at fasting days.

In tis bondas i have added the palak keerai.

                DATES CORIANDER CHUTNEY

INGERDIENTS:

Coriander leaves – ½ cup

Seedless dates – 5 nos

Red chilly – 4 nos

Onion – 1 small

Tamarind – little

Salt – to taste

Urud dhall – little

Oil – little

MEHOD:

In a pan heat the oil in that add the above said ingredients except dates, sauté for few mins then add dates and grind it to a nice paste. Now the tasty dates coriander chutney ready.

Beetroot Peanut Raitha & Award

One of my arusuvai friends, Mano Swaminathan akkaa and a blog friend Aruna Manikkam made Carrot peanut raitha. For a change, I made beetroot peanut raita.
This raita looks very colourful, healthy, nutty and keeps our body, cool. I made this as per my taste.

Ingredients:

Grated Beetroot - 1 no big size

curd - 200 ml

green chilly - 1 no

salt - as per taste

garlic - 2 no

Roasted peanut - handful

coriander leaves - 2 tbspn

Method

Grind green chilly, garlic and peanut coarsely.
Add curd, salt, chopped coriander leaves and beat (mix) nicely.
Keep it in the fridge and allow to cool.
Serve it with biriyani or pulao.

In this blog first award from ambreen simply sweet savory
Thank you ambreen

Tomato cucumber bajji

This bajjis are the famous Indian snacks.   It is a popular selling item for the street side snack vendors.

We can make onion bajji, potato bajji,green banana bajji, bringal bajji, bread bajji,chicken bajji,egg bajji fish bajji, capsicum bajji.   
All bajji's are great for evening snacks and we can pack this for lunch for school going children.

Ingredients

Basan flour - 150 gr

rice flour -50 gr

ginger garlic paste - 1 tspn

kashmiri chilli powder - 1tspn

red colour - 2 pinch

asofeotida - 1 pinch

oil -tsp

salt - as per taste

bicorbanate soda - 1 pinch

Cucumber - 1 no

Tomato - 2 no

oil - for fry

Method

Cut tomato and cucumber  in round shapes.

Add little little water and mix all the ingredients in curd (or) idly batter consistency except tomato & cucumber.

Heat oil in a pan dip the vegetable in the batter deep fry in a medium flame.

 

Note:

Instead of g & g paste you can use fennel seed powder.
You can add bajji batter with little maida & corn flour. Corn flour makes the  bajjis more crispy.

More bajji recipe you can see my tamil version in சமையல் அட்டகாசங்கள் 
mixed bajji ( and)  


www.tamilkudumbam.comhttp://www.tamilkudumbam.com/2009-03-20-12-54-37/6778.html

Mixed Tandoori Fish Fry

King fish, lady fish, black pomfret , sultan Ibrahim (sankara)  - ½ kg

Curd – 3 tbsn

Kashmiri red chilly – 1 tbsn

Ginger garlic paste – 1 tbsn

Cumim powder – ¼ tspn

Garam masala powder – ½ tspn

Paparika powder

Salt – to taste

Black (or) white pepper – ½ tsp

Turmeric powder – ¼ tspn

Method Add white vinegar and clean the fish pieces.  Drain the water and set aside.

Mix all the masalas in the curd and beat nicely.

Dip both side of fish pieces  and marinate for 2 hours.

Heat oil and deep fry the fish pieces .

Very delicious tandoori fish fry is ready.  It goes well with parota, chappathi,kuboos (or) ghee rice and fish kuruma, plain rice,  with plain dal.

Enjoy.  

Please see this tamil version in samaiyalattakaasam 

Master Chef Runner up recipe

20.08.13

Linking to Minnie's Weekend Gala Dinner

Strawberry Milk Shake

This Strawberry milk shake is all children's favorite.

Ingredients
Strawberry - 5 nos
milk - 1/2 cup
ice cubes - 2 nos
watter - 1/2 cup
Strawberry ice cream - 1 Scoop

Method

wash and cut the strawberry ,in blender blend all the ingredients in Smooth paste,and serve it cool.

I am sending this recipe to veggie fruit a month Strawberry

Poha Milk Flakes

It's very lite and perfect for morning breakfast.very simple and easy breakfast

Ingredients

Poha - 1/4 cup

skimmed hot milk -  1/2 cup

grated coconut - 1 tbsp (if required)

sugar - 2 tspn

Method

Wash and drain  the poha.Add hot milk, grated coconut,sugar to the poha and mix well.

keep aside  for 5 min.  Now, it is ready to eat for a healthy breakfast. 

Health Tips:

Its very good for mouth ulcer and stomach ulcer.Instead of milk & grated coconut you can add coconut milk also.

Gujarathi Puri with Ajwain

INGREDIENTS

Gujarati atta – ½ kg
Black cumin seeds – 1 tspn
Ajwain seeds – 1 tspn
pepper powder – ½ spn
Turmeric powder – ½ spn
Sugar – 1 spn
Oil – 2 tbspns
Salt to taste
Water as required
Oil for frying puries

METHOD

In a pan fry black cumin seeds, ajwan, pepper powder slightly and add in to the atta with above said ingredients and make soft dough.Keep it a side for one hour. Take small balls in the dough and make puries. Fry the puries in
oil. Now the very tasty and medicinal puries are ready. Vegetable bhaji is avery good side dish for this.Enjoy well.

Garam malasala chocolate nuts cake microwave version

I am sending these recipes to torveiw ,food platte series brown event

9.10.12 - 

Linking to Nithu's Healthy Combo Meal for Kids hosted by Nivedhanan

and Kiran's cooking with whole wheat hosted by Nivedhanan

Raw Mango Salad

INGREDIENTS

Raw mango – 1 no
Carrot – 1 no
Cucumber – 1 no
Red capsicum – ¼ slice
Yellow capsicum – ¼ slice
Green capsicum – ¼ slice
Cabbage – ¼ slice
Chat masala – ½ tspn
Honey – ½ tspn
Lime juice – ½ tspn
Salt to taste

METHOD

Finely chop all the above said vegetables, in that add salt, chat masala,honey, lemon juice and mix well. This salad will be colourful and very tasty.

9.11.12

Linking to Nithu’s Heathy  food for healthy kids –Healthy  chat  for kids