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| Cool Bar Style Lime Juice |
Green lime medium size - 1
( cut into 8 pieces and seeds removed )
Powdered Sugar - 1 tbsp
( add more if needed)
Salt a pinch
Cashew nuts - 3
( soaked in water for 30 minutes and ground to a smooth paste)
Crushed cardamom - 1
Water - 2 cups
Ice cubes few
Take a mixi jar add all the ingredients and blend till lemon pieces are just crushed.
Do not blend too much then juice will become bitter.
Filter the mixture and serve cold.
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| Baked Peaches |
Ripe peaches - 3 medium size
( cut into half and remove the seed)
Butter - 3 tbsp ( Cut into 6 small cubes)
Brown sugar - 6 tsp
( add more if needed)
Cinnamon powder - 1/4 tsp
Preheat the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.
Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.
Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.
Each oven is different so temperature and cooking time may vary.
Best served with vanilla ice cream.
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| Ragi Curd Semiya |
Cooked Ragi semiya / Ragi vermicelli - 2 cups
( cook according to the instruction on the readymade packet)
Milk - 1/4 cup
Curd - 1 & 1/2 cups
Salt to taste
Grated carrot for garnish.
Mustard - 1 tsp
Chopped cashew nuts - 2 tsp
Raisins - 1 tsp
Chopped ginger - 1/ tsp
Chopped green chillies - 1
Curry and coriander leaves few
Hing - a generous pinch
Mix curd, milk and salt into the ragi sevai ans mix well.
Heat oil in a pan and temper it with ingredients.
Pour the tempering and coriander leaves into the curd mixture and mix well.
Garnish with grated carrot and serve chill.
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| Ragi Sevai Upma |
Ragi sevai -2 cups
( cook it according to the instruction on the readymade packet)
Chopped onion-1/2
Chopped tomato-1
Chopped green chillies-2
Curry leaves-little
Salt to taste
Grated ginger-1/2tsp
Grated coconut - 6tsp
Oil - 1tbsp
Mustard-1/2 tsp
Urad dhal -1 tsp
Channa dhal - 1tsp
Jeera - 1/4 tsp
Cook the ragi sevai according to the instruction on the ready made packet and keep it aside.
Heat oil in a pan temper it with above ingredients. Now add the onions , ginger , green chillies , few curry leaves and fry till light brown.
Add the tomato & salt saute for a minute and add the cooked ragi sevai , gently mix in medium low flame till combined
Switch off the flame and garnish with coconut & serve it hot.
To make your upma more colorful and interesting add vegetables.
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| Ragi rava Dosa |
Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.
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| Kalavai Chutney |
Onion - 1/2 chopped
Tomato - 1 large
Ginger - 1 tsp
Garlic - 3
Green chillies - 3
Red chillies - 2
Mint Leaves, Coriander leaves, Curry leaves - together a handful
Salt to taste
Tamarind - a small piece
Grated coconut - a handful
Oil - 2 tsp
Heat 1 tsp oil in a pan fry the mint, coriander and curry leaves till they shrink, keep it aside.
In the same pan add remaining oil fry onion, tomato, ginger , garlic, coconut , chilies till light brown.
Cool the ingredients add salt to the onion mixture and grind to a semi smooth chutney.
Lastly add the fried mint/curry and coriander leaves and pulse. Do not grind to a fine paste.
Serve this chutney with dosa or Idli.
Tempering this chutney is optional.
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| Muttai Paniyaram Roast |
Eggs - 3
Salt and pepper to taste
Turmeric powder - 1/4 tsp
Chopped green chillies - 1
Chopped onion - 1 tbsp
Chopped onion - 1
Oil as needed to cook paniyaram
( Beat the eggs well with above ingredients. Heat a paniyaram pan pour some oil in the holes pour a ladle of the egg mixture and cover with a lid. Turn them gently and cook till light brown. Remove from pan and keep it aside)
Chopped Tomato - 1 large
Chopped onion - 1
Ginger and garlic paste - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala - 3/4 tsp
Salt to taste
Chopped curry and coriander leaves - few
Slit green chillies - 4
Oil - 3 tsp
Heat oil in a pan fry onions , few curry leaves and green chillies till light brown, add ginger /garlic paste and fry till raw smell has disappeared.
Add tomatoes and dry masala powders in low flame cook till tomatoes are mashed well.
Add the egg paniyaram toss and switch off the stove. Do not mix too much the paniyarams will break.
Garnish with curry and coriander leaves and serve as a starter or as a side dish.
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| Koozh Vadam |
Sona masoori rice /Raw rice - 2 cup
Sago /Javvarisi/Sabudana - 1/4 cup
( Do not use nylon sago, use the white fat variety)
Salt to taste ( around 1 tsp)
Green chillies - 4
(ground to a fine paste)
Lemon - 1/2
Hing - 1/2 tsp
Jeera /Cumin seeds - 1 tsp
Water - 5 cups
Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter.
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy.
Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.
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| Jeera Soda |
Jeera / Cumin seeds - 1/4 cup
Black pepper - 1/2 tbsp
Black salt / Kala Namak - 1 tbsp (heaped)
Chaat masala - 1 tbsp (heaped)
Heat a pan add the jeera and pepper dry roast till light brown colour.Do not over fry and burn them.
Switch off the stove and let them cool completely.
Take a mixi jar add all the ingredients together and dry grind to a fine powder.
Cool and store it in a clean bottle.
Take some lime juice, sugar and needed jeera soda masala powder and mix till sugar dissolves.
Pour cold plain club soda and enjoy chill!
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| Vermicelli Ada |
Semiya / Vermicelli - 1 cup
Chopped nendram palam / Ripe plantain - 1/2
Grated coconut - 1/4 cup ( heaped)
Jaggery - less than 1/4 cup
( add more or less according to the sweetness of the plantain)
Chopped cashew nuts - 15
Raisins - 1 tbsp
Cardamom powder - 1/4 tsp
Ghee - 1 & 1/2 tsp
Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.
Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute.
Once cooled completely mix the cardamom powder and jaggery.
Now add the cooked semiya into the prepared mixture and mix well.
Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.
Cool completely and gently remove from the leaf and enjoy!
a) Instead of jaggery you can add sugar.
b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.
c) There is no exact measurement for this recipe add ingredients according to your taste.
d) Make sure semiya is not over cooked.
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