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| Whipped Lemonade |
Lemon juice - 3 tbsp
( add more or less according to your taste )
Sweetened condensed milk - 4 tbsp
( add more or less according to your taste )
Whipped cream - 1 cup
Ice cubes - 1 & 1/2 cups
Lemon zest - little for garnish
Take a mixi jar add the ice cubes, lemon juice, condensed milk and whipped cream, blend till combined.
Pour it into a glass top it up with some more whipping cream and sprinkle lemon zest and serve immediately.
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| Banana Roti |
Wheat flour - 1 & 1/4 cups
( or add as needed)
Oil - 1 tsp
Salt a pinch
Turmeric powder - a generous pinch ( optional)
Ripe banana - 2 medium size mashed
Ghee to smear on top
Take a wide bowl add salt , turmeric powder , mashed banana and wheat flour mix well till you form a soft non sticky dough.
Do not add any water for kneading the dough. Add wheat flour as needed to form a soft dough.
Add 1 tsp of oil punch and knead the dough well for 1 or 2 minutes. I usually wet my hand and knead as the mixture will be hot to handle.
Divide the portion into equal size balls. Dust your work area with wheat flour and gently roll into semi thin disc.
Heat a tawa and cook the roti on both sides till light brown.
Remove to a plate and brush it with ghee.
This is the best way to use your over ripen leftover bananas.
a) This is a mild sweet roti so enjoy with any spicy gravy.
b) If feeding the kids then sprinkle some jaggery powder, finely chopped nuts and grated coconut on top, roll and serve.
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| Cauliflower Pakoda |
Cauliflower - 2 cup
( cut into tiny pieces )
Chopped curry leaves - few
Chopped coriander leaves - 1 tbsp
Ginger and Garlic paste - 1 tsp
Fennel seeds - 1 tsp
Red chilly powder - 1 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Rice flour - 3 tsps (heaped)
Besan / Kadalai Mavu - 3 tsps (heaped)
Hot oil - 1 tbsp
Oil to deep fry as needed
Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.
Mix with your fingers to combine, sprinkle very little water to form a sticky dough.
Do not add too much water then your pakoda will become soggy and will consume too much oil while frying
Heat oil in a pan pinch small portion of the mixture and drop it into the oil, deep fry till light golden brown and crisp on all sides.
Remove it on a kitchen tissue to remove excess oil.
Enjoy!
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| Uzhunnappam |
Idli rice - 1 cup
Urad dal - 3/4 cup
Salt to taste
Oil to cook dosa as needed
Coconut - 1 cup
Onions - a handful
Jeera - 1 tsp
Curry leaves - few
( grind to a coarse mixture without adding any water, do not grind to a paste )
Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.
Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.
Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.
Do not add too much water the batter must be thick.
Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.
Turn the dosa and cook the other side too till light brown.
Enjoy hot with any spicy chutney of your choice.
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| Murungai Keerai Podi |
Drumstick leaves / Murungai Keerai - 2 cups
( wash and dry on a towel or kitchen tissue inside the house till crisp)
Salt to taste
Urad dal - 2 tsp
Channa dal - 2 tsp
Sesame seeds - 1 & 1/2 tsp
Coriander seeds - 1 tsp
Pepper - 3/4 tsp
Jeera / Cumin seeds - 1/2 tsp
Red chillies - 4
Hing - 1/4 tsp
Heat a kadai dry roast all ingredients separately except salt . hing and drumstick leaves till light brown.
Switch off the stove and add the drumstick leaves , hing and salt , saute till combined. Let the ingredients cool completely.
Add the roasted ingredients into a mixi jar and grind to a semi smooth powder.
Store it in a clean jar. Mix 1 or 2 tsps of this podi , ghee or sesame oil to hot rice mix and enjoy!
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| Rice Kesari Bath |
Basmati rice - 1/2 cup
Turmeric - a generous pinch
Water - 1 & 1/2 cups
( Add the washed rice , water and turmeric powder into a pressure cook and cook till done )
Chopped cashew nuts - 10
Raisins - 1 tbsp
Cardamom powder - 1/2 tsp
Saffron strings - a generous pinch
( soak them in 2 tbsp of milk)
Sugar - 1 cup
( add more or less according to your taste)
Ghee - 8 tsp
Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.
Add the sugar and mix till they dissolve and rice is well mixed with the sugar.
Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.
Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.
a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.
b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.
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| Neipathiri |
Sona masoori Rice / Raw rice - 1/2 cup
Rice flour - 3/4 cup
( 1st add 1/2 cup if needed more then add 1/4 cup)
Salt to taste
Small onions - 1/4 cup
Grated coconut - 1/4 cup
Fennel seeds - 1/2 tsp
Oil to deep fry
Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.
Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.
Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.
Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.
Heat oil in a pan and deep fry them till they puff up and turn golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.
Best served with any spicy curry of your choice.
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| Garlic Mushroom |
Chopped garlic - 8
Chopped onion - 1
Sliced brown mushrooms - 3 cups
Sesame oil - 2 tbsp
Red chilly powder - 1 tsp
Salt and pepper powder to taste
Soy sauce - 1 tbsp
Vinegar - 1 tsp
Tomato ketchup - 2 tsp
Chopped spring onions - a handful
Heat oil in a pan fry onion and garlic till colour changes, add the mushrooms and saute in high flame till they are cooked.
Reduce flame add all other ingredients mentioned above and mix well till raw smell has disappeared and mixture is dry.
Switch off the flame garnish with spring onions. Best served as a side dish for vegetable fried rice.
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| Neyyada |
Maida / All purpose flour - 1/2 cup
Water - 1/2 cup
Milk - 1/2 cup
Salt a pinch
Sugar - 1 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Egg - 2
Turmeric powder - a pinch ( optional)
Sugar - 3 tbsp
(add more or less according to your sweetness)
Cardamom powder - 1/4 tsp
( Blend all the ingredients to a smooth batter in a mixi jar )
Ghee as needed ( around 2 tbsp )
Cashew nuts - 10
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| Neyyada |
Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.
Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.
( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)
The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.
Loosen up the sides using a knife and cut into desired shape and enjoy!
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| Kasa Kasa Sadham |
