Double Beans Curry

Ingredients dry roast & make a powder
Coriander seeds-1/2tbsp
Jeera-1/2tsp
Whole pepper-1/2tsp
Red chillies-3
Garlic-1
Coconut-2tbsp
Ingredients
Boiled double beans-1 & 1/2 cup
(boil it with salt & little turmeric powder)
Onion chopped-1/2
Chopped tomato-1
Curry leaves-little
Tempering
Oil-3tsp
Mustard-1/2 tsp
Urad dhal-1/2tsp
Hing-1/8tsp
Method
Heat oil temper it.Fry onion,tomato & curry leaves till light brown.Add the ground masala & the boiled beans with the water.Cook it till all the water is evaporated & dry.Serve it with hot rice.

Courtesy:RaksKitchen with a slight change.......

Avocado & Cornmeal Muffin

Ingredients
Avocado-1

(mashed)

Fine cornmeal-1/2 cup

All purpose flour-1 cup

Sugar-1/4 cup

Baking powder-1 & 1/2 tsp

Egg-2

(beaten)

Milk-1/4 cup

Salt -1/4tsp

Method

Mix all above ingredients together.Pour in greased muffin tins.Bake at 350 deg.C for 10 minutes or till done.

X'Mas Tree

My daughter decorated this Christmas tree........Merry X'Mas to one & all.

5 Dhal Adai

Ingredients

Idly rice-1 cup

Pinto beans-1/3 cup

Whole green moongh dhal-1/3 cup

White channa/chole-1/3 cup

American lentils-1/3 cup

Moth beans-1/3 cup

Red chillies-5

Ginger-a small piece

Chopped curry leaves-little

Chopped onions-3tsp

Hing-a pinch

Salt to taste

Grated carrot-1/2 cup

Oil -to make adai

Method

Soak all the dhals together overnight & rice for 3 hrs separately.Grind both with ginger,onion,salt & hing to a semi coarse thick batter.Mix chopped curry leaves & carrot.Make adai as usual.Cook it till crisp & brown on both sides.Serve it hot with any chutney or Idly podi.

Note:You can dilute the batter & even make it like dosa.You can use any other dhal of your choice to replace the above.

Award

Thanks Shama for giving this valuable gift.......I would love to share with one & all.

Pineapple & Banana Smoothie

Ingredients
Banana-1

Pineapple juice-1 cup

(I used juice drained from the tin pineapples)

Grated nutmeg-2 pinch

Honey-1tsp

Table cream-3tsp

Method

Blend everything in a mixi until smooth & frothy.Serve it cold with some ice cubes.Garnish it with some grated nutmeg or cocoa powder.

Fresh Turmeric Pickle

Ingredients

Grated fresh turmeric-2 cups

(skin removed)

Lime-3

Salt -3tsp

Chilly powder-1tbsp

Sliced garlic-10

Tempering

Oil-10tsp

Hing-1/2tsp

Mustard-1 & 1/2 tsp

Jeera & methi powder-1/4tsp

Curry leaves-little

Method

In a jar mix lime juice,salt,garlic & grated turmeric,mix it well. keep it outside for 3 days mixing it well everyday.Heat oil add mustard when splutters switch off the gas.Add other ingredients.Put the turmeric mixture & mix it well.Cool & store it in a jar in fridge.

Note:This pickle tastes better after a week.Have it in small quantity as it has a strong flavour.This stays better outside for 3 days,then keep in fridge.

Easy Pineapple Shrikhand

Wishing my hubby a Happy Birthday with this tempting dessert.......


Ingredients
Sour cream-8 0z
Powdered sugar-1 & 1/2 tbsp
Cardamom powder- 1/4 tsp
Saffron strings-little(optional)
Chopped canned pineapples-3
(squeeze out the water completely)
Method
Mix sour cream,saffron,cardamom powder & sugar in a bowl.Fold in the chopped pineapples & serve it cold.
Note:You can use chopped fruits of your choice or puree instead of pineapples.

Mushroom Idiyappam

Ingredients
Homemade or Ready made cooked Idiyappam-2 cups
(I used homemade)
Salt to taste
Chilly powder-1/2tsp
Turmeric powder-little
Garam masala-1/8tsp

Chopped mushroom-1 cup

Peas-1/4 cup
Sliced onion-1/4
Chopped tomato-1

Sliced green chillies-2

Ginger & Garlic paste-1/2tsp

Curry & coriander leaves-little

Fried cashew nut-10
Tempering
Oil-2tsp

Cloves-2,cinnamon-a small bit,fennel seed powder-1/2tsp,cardamom-1,bay leaf-1

Method

Heat oil in a pan temper it.Fry onion,chillies,peas,mushroom,ginger & garlic paste till light brown.Add the dry masala powders & fry for a minute.Put the cooked Idiyappam & toss it well.Garnish it with cashew nut,curry & coriander leaves.Serve it hot.

Award

Thanks Asha for your lovely thought.Nice gift for the New Year. I like to share it with all my friends.