Thursday, June 23, 2011

Homemade Grape Jam

Ingredients:
Red Seedless Grapes - 1 Pint or 5 Lbs
Sugar -  5 Cups
Fresh Lemon Juice - 3 tbsp.

Method:

Slip skins from grapes and puree skins with 1 cup sugar in a food processor.

Then transfer to a  4- to 6-quart wide heavy pot.Stir in lemon juice,peeled grapes
and remaining 4 cups sugar and boil over moderate heat,stirring frequently and
skimming foam,until pulp is broken down,about 20 minutes.

Force jam through food mill set over a large bowl.Discard remaining solids.Return
the jam to the pot and cook at a slow boil,skimming foam occasionally and stirring
frequently as mixture thickens to prevent scorching,35 minutes and then test for doneness.

To Test Jam : Remove from heat,then drop a teaspoonful on a chilled plate and chill 1 minute.

Tilt Plate : Jam should remain in a mound and not run.If jam runs,continue cooking at a slow boil,
                   testing every 5 minutes,until done,up to 25 minutes more.



Watermelon and Honey Melon Juice



Ingredients:
Watermelon - 1 Cup
Honey Melon - 1/2 Cup
Honey - 2 tsp.
Ice Cubes - Few (Optional)

Method:

Blend all the ingredients except ice cubes.

Refrigerate for 1  hour.

Add some ice cubes and serve very chilled.

A very healthy drink @ summer time.


Note : Honey melon can be substituted with cantaloupe.

Rava and Semiya Idli

Idlis with rava or rava and semiya is liked and enjoyed by everyone at home.It is
time consuming and does not require a longer fermentation period.This is a
instant snack and can be easily prepared when you have guests.






Ingredients:
Roasted Rava - 2 cups
Roasted Semiya - 2cups
Curd - 2 cups
Fruit Salt - 1/2 tsp.
Salt- 1 tsp.
Mustard Seeds - 1 tsp.
Urad Dal- 1 tsp.
Channa Dal- 1 tsp.
Oil- 1 tsp.
Asafoetida- 1 Pinch
Ghee- 1 tsp.
(If desired green chillies,coriander leaves,grated carrots,peas,grated coconut
and curry leaves can be added).


Method:

Heat a pan with some ghee and roast rava and semiya till it turns a light golden
brown.

Then add curd and mix it well.Leave it for around 2 hours.

Now heat little oil for tempering.Add mustard seeds,urad dal,channa dal and asafoetida.

Add this to the rava and semiya mixture.Then add fruit salt with a tablespoon of water
and salt to taste.Leave it for another 5 to 10 mins.

Grease the ildi plates and steam them for around 15 to 20 mins.Remove them from the
idli moulds and serve the ildis hot with sambar and chutney.




Soya Chunks and Potato Curry



Ingredients:
Soya Chunks/Meal Maker - 1 Cup
Potatoes - 2 to 3 (Medium Size - Chopped )
Onions - 2
Tomatoes - 3
Grated Coconut - 1/2 Cup
Red Chilli Powder - 3 to 4 tsp.
Coriander Powder - 1 1/2 tsp.
Sombu/Fennel Seeds - 1 tsp.
Jeera/Cumin Seeds - 1/2 tsp.
Black Peppercorns - 1/2 tsp.
Cinnamon Stick - 1
Cloves - 2
Cardamom - 2
Ginger - 1 Piece
Garlic Cloves - 6 to 8
Oil - 4 to 5 tbsp.
Salt - To Taste
Curry Leaves - Few

Method:

Soak the soya chunks/meal maker in hot water for 10 mins.Then drain the water
and wash the soya chunks in cold water and squeeze the water out completely.
Repeat the process couple of times.Keep it aside.

Chop the onions and tomatoes finely.Set it aside.

Blend the grated coconut,red chilli powder,coriander powder,sombu/fennel seeds,
jeera/cumin seeds,black peppercorns,cinnamon stick,cloves,cardamom,ginger and
garlic cloves coarsely.

Heat a pan with some oil and add  finely chopped onions and chopped potatoes and
fry for 5 to 7 mins in medium flame.

Then add finely chopped tomatoes and soya chunks/meal maker and fry for few
mins.

Add the ground paste and enough salt and fry till the raw smeel fades away.

Now add 2 to 2 1/2 glass/cup of water and stir it well.Let it boil for few more
mins.

Garnish with some curry leaves and serve it hot with plain rice or chapathi/roti.



Beans Garlic Poriyal



Ingredients:
Green Beans - 1/2 kg
Onion - 2
Garlic Cloves - 15
Ajinomoto - 1/4 tsp. (Optional)
Salt - To Taste
Black Pepper Powder - 1/2 tsp.
Oil - 2 tbsp.

Method:

Wash and clean the green beans and chop into medium pieces.
Set it aside.

Slice the onions and mince the garlic cloves.Keep it aside.

Heat a pan with some oil and add sliced onions,minced garlic
cloves and a pinch of salt and fry for few mins.

Then add chopped green beans,enough salt and ajinomoto,if
preferred and stir it well.

Add little water and let it cook (covered) until the green beans are
tender (reduce the flames while cooking the beans).

At the end add some black pepper powder and mix it well.

Serve it hot.



Tomato Rasam



Ingredients:
Dal Water - 2 Cups
Tamarind - One Lilttle Ball
Tomatoes - 2
Peppercorns - 1/2 tsp.
Cumin Seeds - 1 tsp.
Whole Red Chillies - 2
Curry Leaves - Few
Coriander Leaves - Few (For Garnishing)
Mustard Seeds - 1/2 tsp.
Turmeric Powder - 1/4 tsp.
Asafoetida - 1/4 tsp.
Salt - To Taste
Ghee - 2 tsp.

Method:

Soak tamarind in lukewarm water (1/2 cup) and extract juice.Add it to the dal water.

Chop one tomato and add it to the dal water and tamarind juice.

Blend the other tomato in a mixier and strain the juice in a strainer.

Add the strained tomato juice to the dal water,tamarind juice and chopped tomato.

Blend peppercorns,cumin seeds,whole red chillies and curry leaves and add it to the
dal water,tamarind juice,tomato juice and chopped tomato.

Now add turmeric powder,enough salt and asafoetida and mix it well.

Heat a pan with some ghee and season with mustard seeds and let it
crack.

Then add the mustard seeds to the rasam and let it boil for 10 mins.

Garnish with some coriander leaves and serve it hot.



Wednesday, June 15, 2011

Chicken Manchurian

 

Ingredients:

  • 1 Lb Chicken Meat (cut into 1 inch square pieces)
  • 1 1/2 tablespoons Cornflour
  • 1 Beaten Egg White
  • 1 1/2 tablespoons All-purpose Flour/Maida
  • Salt
  • Ground Black Pepper
  • 2 tablespoons Cooking Oil
  • 2 tablespoons Crushed Ginger
  • 2 tablespoons Crushed Garlic
  • 2 tablespoons Crushed Green Chili Peppers
  • 2 tablespoons Chopped Cilantro/Coriander Leaves
  • 1 Cup Chicken Stock
  • 1 tablespoon Soya Sauce
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Ajinomoto (Optional)
  • 2 tablespoons Cornflour (Dissolved In 1/4 Cup Water)
  • 1 Green Bellpepper - Thinly Sliced and Fried In The Oil (For 
  •                                  Garnishing - Optional).


Method:

1.Mix corn flour,all-purpose flour/maida,salt and pepper with the beaten egg to make
   the batter.

2.Dip the chicken pieces in the batter and deep fry till its golden brown.Keep it aside.

3.For the Manchurian sauce,heat oil in a pan.Lightly fry garlic and ginger till they
   just change color.

4.Add green chilies and cilantro leaves and fry for a minute.

5.Reduce the heat and add chicken stock,soya sauce,salt,sugar,pepper and ajinomoto.
  Cook for 5 minutes.

6.Add corn flour mixed with water and give one boil.

7.Add the fried chicken and cook for another 1 or 2 minutes.

8.Heat a small pan and add little oil and add the thinly sliced 1/2 green bellpepper and
   fry for few mins.

9.Add the fried green bellpepper to the fried chicken.

10.Serve it hot with  vegetable fried rice.

Tri-Color-Milkshake



Ingredients:
Red Apple - 1 Cup
Banana - 1 (Large)
Strawberries - 1/2 Cup
Milk - 1 to 2 Cup
Sugar - As Required
Whipped Cream - Optional
Chocolate Icrecream - Optional.
Chopped Nuts - Cashew,Almonds,Pista (Optional).

Method:

Wash the red apples and chop into small pieces and blend
the chopped apples along with some sugar and little milk into
a smooth paste.Transfer it to a serving dish.

Then add the chopped banana and blend along with some
sugar and little milk into a smooth paste.Transfer it to a
serving dish.

Now add the washed and chopped strawberries along with
some milk and blend it into a smooth paste.

Pour 1/2 glass of  apple puree,then 1/2 glass of banana puree
 and 1/4 glass of strawberry puree.

Refrigerate for 30 mins to an hour and serve chilled with some
whipped cream or chocolate icecream or nuts or just plain.


Note - This milkshake can be made with other fruits too.
            For Example:Papaya,Chickoo and Strawberries.
           



Vazhai Poo Thuvayal


Ingredients:
Banana Flower/Vazhai Poo - 1 Cup (Cleaned and chopped).
Urad Dal - 1/2 Cup
Whole Red Chillies - 4
Tamarind - 50 Grams
Grated Coconut - 3 tbsp.
Black Peppercorns -  1 tsp.
Cumin Seeds - 1/2 tsp.
Asafoetida Powder- 1/4 tsp.
Salt - To Taste
Oil - As Required

Method:

Heat a pan with oil and add urad dal,blackpeppercorns,asafoetida
powder,whole red chillies and cumin seeds and roast till golden brown.
Let it cool.

In another pan add little oil and add the chopped vazhai poo/banana flower
and fry for few mins.

Let it cool and then grind it along with roasted urad dal,blackpeppercorns,
asafoetida powder,whole red chillies,cumin seeds  and tamarind into a thick
paste by adding little bit water.

Serve it with plain rice and sesame oil/gingelly oil and papad/appalam.


Drumstick Podimas


Ingredients:
Drumsticks - 10
Grated Coconut - 1 Cup
Chilli Powder - 1 tbsp.
Big Onion - Half
Mustard Seeds - 1/2 tsp.
Sombu - 1/2 tsp.
Jeera/Cumin Seeds - 1/2 tsp.
Urad Dal - 1/2 tsp.
Curry Leaves - 1 Bunch
Oil - 11/2 tbsp.
Salt - To Taste

Method:

Chop the drumsticks into medium pieces.

Chop the onion and set it aside.

Blend the grated coconut,cumin seeds and sombu with little water
into a thick paste.Keep it aside.

In a heavy bottomed pan,boil the drumsticks with little salt for 5 mins.

Drain the water completely and set it aside.

Heat another pan with 1 1/2 tbsp. of oil and add mustard seeds and let
it splutter.

Then add urad dal and curry leaves and fry for a min.

Add chopped onion and fry till they are transculent.

Now add the boiled drumsticks,ground coconut mixture,
chilli powder and stir it well.

Let it cook for 5 mins stirring frequently.

Remove from the fire and transfer it to a
serving bowl.

Serve it as a sidedish with rice.


Wednesday, June 8, 2011

Pepper Raw Plantain Fry



Ingredients:
Raw Plantain - 2 (Long)
Black Pepper Powder - 1 tsp.
Salt - To Taste
Oil - 2 tbsp.

Method:

Cook the raw plantain in a pressure cooker for 2 to 3 whistles.

Peel the skin off the boiled raw plantain and chop into medium pieces.

Heat a pan with 2 tbsp. of oil and add the chopped raw plantain and fry
until golden brown and crispy.

Remove from the fire and add black pepper powder and salt to taste.

Serve it with lemon rice,tamarind rice,mango rice,tomato rice and curd
rice.