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Sunday, April 14, 2019

Kollu Salad / Horse Gram Salad / Healthy Salad Recipe

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Horse Gram Salad
Ingredients
Horse gram/Kollu - 1/2 cup
( soak it over night in water)
Chopped onion - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped tomato - 1/4 cup
Chopped capsicum - 1/4 cup
Chopped coriander leaves - a handful
Lemon juice - 1 tbsp
Salt and pepper to taste
Chaat masala - 1/2 tsp
images of Kollu Salad / Horse Gram Salad / Healthy Salad Recipe
Kollu Salad
Method
Pour water in a pressure cooker add some salt and horse gram,pressure cook till done.Do not over cook.Strain out the water and keep the horse gram in a bowl.Do not discard the water use it in making Rasam or for any gravy.
Add all the above ingredients to the horse gram,gently mix till everything is combined.
Serve immediately!

Note:
a) Instead of boiled kollu you can also use sprouted kollu.
b) Use any combination of vegetables to more your salad more interesting.
c) Do not discard the kollu water make rasam with it or pour it in any gravy.

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Cookery Competition at Arizona Tamil Sangam - 2019

Thanks Arizona Tamil school ( Arizona Tamil Sangam) for giving this opportunity to be one of the Judges for the cooking competition.The theme was Unave Marundhu loved the creation of all the participants.congrats to the winners.


 




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Cooking competition judge at Kanada Sangam. Happy to be one and taste yummy sweets. Thanks kanada sangam to give me this opportunity.- 2016


Tuesday, April 9, 2019

Gutti Vankaya Kura / Gutti Vankaya Recipe / Gutti Vankaya Andhra Style - How to make Gutti Vankaya Koora


Ingredients dry roasted and ground to a smooth paste
Ground nuts/Peanuts - 1/4 cup
Poppy seeds - 1/2 tbsp
Sesame seeds - 1 tbsp
Red chillies - 3
( I added 1/2 tsp chilly powder as my chillies were not that hot)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1tsp
Garam masala - 1/2 tsp
Salt to taste
Grated coconut - 4 tsp
Onions fried till light brown in few drops of oil - a handful
Ginger and Garlic paste - 1 tsp
( Today i did not add)
Semi thick tamarind pulp - 1/3 cup
Oil few drops



Method
Heat few drops of oil in a pan and roast peanuts,poppy seeds,sesame seeds,red chillies and coconut till light brown.
Switch off the heat and add the fried onion & dry masala powder.Pour the tamarind juice and grind to a fine thick paste.Add water if needed for grinding.
Other ingredient
Brinjals - 6
( make a slit on top like a cross and soak it in salt water for 10 minutes.Heat some oil and fry the brinjals till soft and outer skin is well roasted.Keep it aside)
Oil - 1/4 cup
Coriander & curry leaves for garnish


Tempering
Mustard - 1 tsp
Methi / Fenugreek seeds - 1/4 tsp
Chopped onion - 1 small
Slit green chillies - 2


Method
Heat oil in a pan temper it with mustard and methi.
Add onion & green chillies fry till light brown now add the ground paste and saute till oil separates the pan.Pour water cover and cook till the gravy is almost thick and masala has separated the oil.
Put the fried brinjals and cook for few more minutes.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.


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Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips

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Pavakkai Chips

Ingredients
Pavakkai / Bitter gourd / kakarakaya - 2 medium size
(cut into thin circles)
Salt to taste
Hing-little
Turmeric powder-little
Coriander powder-1/2 tsp
Red chilly powder-1/2tsp
Besan-2tsp
Oil-to fry


Method
Put the cut bitter gourd in a bowl,add salt and turmeric powder,mix well and leave it for 5 minute.
Gently press and squeeze out the excess water from the bitter gourd,this step is optional but i do to reduce the bitterness.Discard the water.


Add all above mentioned ingredients to the vegetable and mix everything well till all sides are coated with the masala.
Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.Remove it on a kitchen paper and serve.



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Monday, April 8, 2019

Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls

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Tandoori Tofu Spring Rolls
Tandoori tofu ingredients
Thick curd-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Roasted & powdered jeera/cumin powder-1tsp
Garam masala-a pinch
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1tsp
Firm tofu -14 oz pack one
(cut into big cubes)
Besan / chickpea flour - 1 tsp
Oil-2 tsp


Method
Take a bowl add all the above ingredients and marinate for 20 minutes.
Arrange the tofu along with the marinate on a baking tray,at 375 deg. F bake for 8 to 10 minutes,turn the tofu and then broil it for another 10 minutes till the top is brown.
Don't bake it too brown,otherwise they may get burnt or become hard.
Each oven is different so keep an eye while baking,keep these aside.
Stuffing ingredients
Rice papers-4
Vegetables cut into thin strips
(Cucumber,carrot,red bell pepper or any vegetable of your choice)
Lettuce or Kale - 4 leaves
Basil leaves few

images of Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls
Tandooro Tofu Soft Spring Rolls
Method
Soften the rice papers by immersing them in water for 2 seconds.
Place it on a plate,place the kale leave then the vegetables and top it with tandoori tofu lastly place a basil leaf on top.
Tightly roll them as you roll for the spring roll.
Cut into half & serve it with any dip you like.

Note:
Use your imagination to make your filling more interesting.

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Tuesday, April 2, 2019

Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle

images of Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle
Cauliflower Carrot Pickle

Ingredients
Cauliflower-2 cups
(cut into small pieces)
Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Dry roasted till just hot & powdered
Mustard-3tsp
Methi / Fenugreek seeds-1tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Jeera/Cumin seeds-1tsp
Red chillies-4
Hing-1/2 tsp
Curry leaves-little



Method
Take a clean bowl add all above mentioned ingredients & the dry roasted powder and mix.
Heat oil in a pan & temper it,cool the tempering, pour it into the bowl.
Mix well till everything is well combined,cover it with a lid and keep it outside overnight.
Next day mix once and put it in a dry jar and store it in fridge.
Your crunchy cauliflower & carrot pickle is ready to serve.

Note:
a) Dry roasting methi and mustard seeds are optional.
b) Keep this pickle in refrigerator.



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Monday, April 1, 2019

Fruit Chaat / Fresh Fruit Chaat / Mixed Fruit Chaat / Easy Fruit Chaat - Healthy Fruit Recipes

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Fruit Chaat





















Ingredients
Mixed fruits of your choice- 3 cups
( chopped apple,grapes,pear,mango,strawberry,blueberry or any fruits of your choice)
Pepper and Salt - to taste
Lime juice-2 tsp
Chat masala-1 tsp
Chilly powder a generous pinch
Roasted and powdered jeera/cumin powder - a generous pinch
Kala namak / Black salt -  1/2 tsp


Method
Add the chopped fruits into a bowl,keep in refrigerator for 20 minutes ( this step is optional).
Just before serving mix all above mentioned ingredients and gently toss.
Serve them immediately!




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Sunday, March 31, 2019

Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe

images of  Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe
Mango Tandra
Ingredients
Ripe Mango - 1 medium size
Sugar - 4 tsp
( add more if your mangoes are not sweet)
Cardamom crushed - 2
Ghee to grease the plate

images of Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe
Mango Tandra

Method
Chop mangoes finely add the mangoes,sugar & cardamom in a blender.
Make a smooth paste.Do not add water while grinding.
If your mangoes has more fiber strain to get a smooth puree.
Grease a plate with ghee or oil spread the puree evenly.The layer should be a thin spread.
Dry this in sun for a day,next day slowly peel the sheet turn & dry the other side too.
Usually these tandra takes 3 days to dry.
Slowly peel it off the plate cut into desired shapes & enjoy!

Note:
a) You can also cook the mixture for 1 or 2 minutes on stove & then spread it on a plate for drying.
b) For spice version just add some chilly powder,ginger powder & black salt to the above mixture.
c) Store it in fridge.
d) Use any kind mango but sweeter the better.
e) Some make this recipe with store bought pulp,but i have not tried.

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Monday, March 25, 2019

Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe

images of Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe
Maavadu
Ingredients
Baby mangoes - 14 (around 700gms)
( mine was slightly bigger mangoes that's what i got here in the USA)
Rock salt / Crystal salt - less than 1/4 cup or to your taste.You can always add later if its not enough.
Red chilly powder - 1/3 cup ( around 6 tsp heaped)
Mustard powder - 1tbsp
Sesame oil or Castor Oil - 6 tsp
Methi powder / Fenugreek powder - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Water - 1/4 cup
Method
Wash the mangoes remove any long stems and wipe them well.
Dry in on a towel to make sure there is no water.
Take boiled and cooled water in a mixie jar or blender add chilly powder,salt,methi powder,mustard powder,hing and turmeric powder.Grind it once to make sure everything is well combined.
Take a clean dry glass bowl or jar add the mangoes.pour oil and mix well so all the mangoes are well coated with oil.
Now pour the ground paste on the mangoes, use a clean wooden spoon and gently mix.
Cover this and leave it for a day,next day mix it or shake it well morning and evening.
Repeat this process for at least a week or till the mangoes are shrunk.
Store it in fridge and enjoy with curd rice.

Note:
Always use a clean wooden spoon to take pickle from the jar.
Glass bottle or ceramic jars are recommended to store pickle.
Make sure you wipe the mangoes well and there is no water.
If you want to store it for a longer time then don't add water while grinding.Just add the spices only and after 2 to 3 days the salt will leave water by itself.
Store this pickle in fridge.

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Thursday, March 21, 2019

Kambu Koozh Recipe / Kambang Koozh / Kambhu Kool / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink

images of Kambu Koozh Recipe / Kambang Koozh / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink
Kambu Koozh
Ingredients
Kambu/Pear millet/Bajra - 1/2 cup
Water - 1 & 1/2 cups
Salt to taste
Curd as needed
Chopped onion as needed
Method
Wash kambu once and soak it in 1/4 cup of water for 30 minutes.
Grind this soaked kambu along with water to a coarse rava consistency.
Pour water and cook this kambu in a pressure cooker for 4 to 5 whistles.
Cool the mixture and nicely mix it up, wet your fingers with water and shape it into small balls.
Keep these balls immersed in water and store it in fridge till use.

How to drink this Koozh?
Take some diluted curd in a bowl dissolve a kambu ball into it add some salt and chopped onion.
Your koozh is ready to serve along with mor milagai,any favour pickle and vadams.
This is an excellent summer drink!

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