SUMMER SEASON’S RECIPES;-[NO.1];FRUIT SALAD WITH CUSTARD POWDERED MILK.

This is  a  summer special which i have tried recently,  which everybody in our house liked very much.I  want to share this sweet recipe  with you all.The main ingredients required to make are;[A]-You can use  fruits like Apple, Guava, Pine apple Oranges, Grapes[seedless Blue, Greenand  Red varities], Bananas, Pomogranate seeds, Water melon cut into small cubes, Kiwi fruit pieces, strawberries and other fruits along with  dry fruits like dates;

[B];-Custard powders available in any Indian stores in many flavours; like vanilla, strawberry,  I have taken Vanilla essence powder.which goes well with this;-Here I have taken vanilla

[C] Honey;-Two-Three table spoons; [D];- Sugar;-One cup[optional];  [E];- Cardamom powder;Milk;- one cup

Method of preparation;- Wash all the fruits in running water,then peel off skins of certain fruits like Bananaa, oranges Thick skin of water melon and cut into small pieces along with other fruits.and transefer them into a steel bowl;Add cardamom powder, Honey, and keep this fruit mixture in the   refrigerator  for one-two hours.

In a small bowl take two tablespoons of  custard powder and mix in two -three cups  of milk and   boil remaining milk in a low flame and while boiling, add this custard powder mixture to this. and go on stirring, till the mixture becomesto a  semi solid state.. Remove from the  gas and allow it to cool . Then keep this also in the refrigerator. Before serving , take out both fruit  mixture and prepared custard milk,mix both  and add cardamom powder   and serve with a spoon.You can add extra honey also to thiswhich will be more tasty.

Health Tips;– * If you feel stomach upset in this season, [a] Drink plenty of water;

*[b];-Drink cold milk[one cup] in an empty stomach,  or one hour before breakfast or lunch.

*[c]Take two  pinches of Cardamom powder along with a tablespoon  of honey.

*[d];-If your gums are aching, take the mixture of two  pinches of  cardamom powder along with salt powder and rub gently with your  forefinger and wash your mouth  with warm salt  water., preferably

* [e];-Even you can wash your mouth with salt water after brushing your teath, [which  can be avoided  tooth decay] both in the morning and night, daily. This will keep your teeth very healthy through out your life. You can avoid going to the dentist, if you practice this daily.This can even be done after eating any sweet things.

 

 

 

 

 

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Rice Idli and Mixed vegetable Sambhar.

At home we usually prepare mixed vegetable Sambhar for our Lunch. But this can also  be prepared as a side dish, which goes well even with Chappattis, puries ,parattas and ,all types of Idlis,and even for  making Masala upma,  by adding the sambhar thus prepared while making Upma, which will be  very, very tasty.

Main Ingredients required  for making Sambhar are;- [1];-   Toor dhal[Tur dhal];- 1 1/2 cup and Moong dhal;-One cup;

 Mixed vegetables like Beans;-1/4.kg.cut into 2” lengthwise;, carrots;-1/4.kg.Cut into 3-4 pieces and each piece again cut into 2”sized piece

    Gajar[Hindi] Carrot [ kannada, Tamil, and Telugu.].

     Aloo or potataoes ;-cut each potato into small cubes of 2”size.;-Three-four potatoes.[Aloo gadde;-kannada;Urulaikkizangu;;[Tamil][Ullipayalu[Telugul]

Peas;- one bowl

Drum sticks;-Two- three cut into 6-7 equal pieces and then each piece again cut into 3” sized piece.

 Cucumber;-First you have to cut small piece from both sides of the vegetable , about 1/2 an inch thick and rub on both sides from the cut pieces, to remove foam like liquid out of the vegetable; which is bitter.and then cut it lengthwise into four pieces and again cut each piece into 2” cubes

Pumpkin;-Half a kilo;-First peel off the thick skin of the veg. by means of a peeler or sharp knife.,Then cut into small cubes of 2” X 3”[Approximately,25 pieces.

You can even  add knol-khol-Two-Three in numbers; Capsicum[Red , green and yellow.]; Onions;-3-4; Tomatoes;-5-6

Method of preparation;-

  To prepare Sambhar about one and a half litre,use any of the above 4-5 vegetables;       [b];-Tamarind pulp;-two -threetablespoons, or according to taste,         [c];-salt;as per required;    [d];-coconut gratings;-half a cup; and dry coconut powder Kobri] powder; [available in any Indian stores; -Half a cup;      [e];– Sugar or jaggery[optional];-1 table spoon,   [f];-    Hing;-1 pinch or 1/4 teaspoon;  [g];–Curry leaves for seasoning; 10-15 leaves;     [h];-Mustard seeds ;- one teaspoon   [I];–;Ghee;-two -three table spoons.

 Spices to be fried;–Coriander seeds;-two table spoons;

                                   Bengal gram or channa dhal;- one table spoon, Black gram dhal or Urad dhal;- 1/2 a table spoon;

                                   Methi seeds;-one  teaspoon;  Cumin seeds;-one and a half teaspoon;

                                   Cinnamun sticks[Lavanga pattai [Tamil] ;Dhalchinni patte[Kannada] ; Lavang [ Hindi]

                                 Curry leaves;–8-10 leaves also to be fried along with spices.

Step.no. [one;-]Heat a kadai in a medium flame and fry all the above spices with two table spoons of any veg. oil till aroma appears; After cooling , grind this mixture along with coconut gratings and dry coconut powder, in a wet grinder by adding  enough water to make  a smooth paste. Transefer this  to a small bowl.Keep this aside;

Step.no.[Two];Heat a pressure cooker and add enough water[one litre]-and cook all the  above mentioned vegetables along with toor dhal and moong dhal[ mixed]   Close the lid and put weight, and pressure cook forfor 20 minutes till  two- three whistles.come.

Step.no. [Three];- After cooling , take out the cooked dhals ,with vegetables,and transefer this into a medium sized steel bow, -to prepare approximately  one and a half litre sambhar, and cook in a medium flame, Add Tamarind pulp; salt and ground paste, and allow them to cook for two -three minutes; Add [if necessary] small piece of jaggery or one teaspoon of sugar for taste;[optional] Add One and a half tablespoon of ghee  while still the sambhar is boiling.. After it is done , take a small pan, add 1/2 a teaspoon of ghee and add mustard seeds and hing,and  heat in a low flame, otherwise whole thing will start burning; Turn off the gas and add this to the prepared sambhar. Season with remaining curry leaves. Mixed veg. Sambhar is ready to serve along with Idli, as a side dish.

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RICE IDLI – Method 2

Second Method of preparation of Rice Idli;-

Main Ingredients;-Par boiled rice;[Kusubalakki[Kannada];Uppudu biyyam[Telugu]Javvarshi[Tamil]-250 grms;and   Ordinary Rice;-250 grms.[Available in Indian stores;]

Black gram daal[urad daal[Hindi];–200 grms.[Uddina bele in kannada];[Uddi belalu[Telugu];;[Uluthum paruppu[Tamil]

Baking soda;-Half a teaspoon

Thick yoghurt;–1oogms.

Tapioca;-Sabudhan[Hindi] ;-2 handfull;Sabbakki[kannada];Javvarshi[Tamil];[Saggu bhiyyam [Telugu]

Method;- Soak Par boiled; Ordinary rice,in a bowl for 5-6 hours;Urad dal  in a separate bowl for 4 hours;Sago for one hour before grinding;

Grind soaked two types of  rice coarsely,along with sago in a wetgrinder,and transefer the batter into a separate vessel;Grind soaked dal  by adding enough water to a smooth paste.Then mix all the batter well and keep this covered with a lid overnight,to get formented;Prepare Idlis in the same manner as in the first method,and serve with  hot Sambhar or chutney.The Idlis prepared are very fluffy[soft] and easily digestable.

Mixed vegetable Saagu and Coriander chutney

SIDE DISH NO. [A];–CORIANDER CHUTNEY;-

Main Ingredients Required are;-Coriander leaves;–Two bowls.;Wash well and dry in sunlight.

Green chillies;-8-10  in numbers;

Thick tamarind juice;–Two Tablespoons;

Jaggery in powdered form;-3 tablespoons

Hing;–half a teaspoon;

Salt ;-As per required

Any veg. oil for preparing chutney;

Mustard seeds;-1 teaspoon.

METHOD OF PREPARATION;-In a wet grinder  ,put coriander leaves[washed and dried],,greenchillies;salt, tamarind juice, powdered jaggery,hing  Grind well to make thick paste;

Heat a kadai, in a medium flame ; put one cup of refined veg, oil and add mustard seeds and turmeric powder,When the mustard seeds start spluttering turn off the flame other wise the ingredients in the kadai,  start burning, due to oil, Now  add the  ground paste and then  turn on the gas. Go on stirring well till it becomes thick,Now turn off the gas . Allow the prepared chutney  cool Now store this chutney in an airtight container.This is very tasty  and healthy and goes well with chappattis, puries, Idlis[both rava and rice idlies] ; Dosas;and even Rice.

SIDE DISH NO. [B];–MIXED VEG, SAAGU;–[TYPE ONE];

MAIN INGREDIENTS REQUIRED ARE;–Vegetables like beans, peas,carrots,aloo or potatoes; knol-khol;spring onions;

Lemon  juice;– 2 tablespoons;Hing;-1/2 a teaspoon; salt as per required;coriander powder[1 teaspoon] Jeera powder;-one and a half teaspoon ;garam masala powder;-1 teaspoon Red chilli powder;-1 teaspoon.

To grind;-  Coconut gratings; ginger;-1” cut into small pieces;garlic;-3-4 pearls;green chilli;-one;Cinnamon stick;-2”;-one or two. Cloves;-2; Elaichi;-2-3;pine apple pieces;2-4.cut into small cubes;cashew nuts;-6-8 ;

Onions[two] cut into small pieces;;Tomatoes[3-4 cut into small pieces;Milk;-1 cup;to be added in the end.Coriander leaves for seasoning.

Cut all the vegetables into small pieces and cook  in a steel vessel, in a  medium flame by adding enough water Cover the lid Let the vegetables cook for 15 minutes.Turn off the gas,See all the vegetables are well cooked.

Heat a pan ;put 3 tablespoon of any veg oil When oil starts heating, put one  teaspoon of mustard.and when it starts spluttering, add onion pieces ;when it is half done, add tomato pieces,and saute ; Now grind all the ingredients given above  in a wet grinder  to a smooth paste by adding enough water ;Add this ground paste to the cooking onion, tomato mixture.and saute . Add garam masala powder[1 teaspoon; ]and red chilli powder[1 teaspoon]Jeera powder[1 1/2teaspoon; coriander powder[1 teaspoon] salt, hing  and let it cook for two minutes. Add milk now and close the lid.Turn off the gas  and season with spring onions[  5-6 leaves cut into small pieces and coriander leaves cut into small

This is a very tasty and healthy side dish,which goes well with Idlis; chappattis,puries,  and paratas

Chutney powder

Chutney powder is another very tasty side dish for Bombay Bonda,This powder  goes well with, Dosas,Rotis, Chappattis,Idlis or  even cooked rice also.

To make this powder;-Main ingredients required are;–

Bengal gram[ channa daal,in [Hindi];kadale bele in[ Kannada],;Shenaga pappu in[ Telugu];;Kadalai paruppu[, in Tamil;];];–250 gms;;

Black gram ;[Urad daal [in Hindi;];Uddina bele[ in Kannada;]Uddi bellu[ in Telugu];;Uluthum parauppu[ in Tamil;];;];–250 grms.

Red chillies ;[Lal Mirchi[Hindi];Kempu menasina kaayi[Kannada];Yenda mirapa kaayalu[Telugu];Ulanda Mulagai[Tamil];];–20-25;

Curry leaves;[kadi patha[Hindi];Kari bevina soppu[kannada];;Karepaaku[Telugu];Kariveppalai[Tamil];–2 cups;;

Dry coconut powder;[Dry Naariyal ka powder;;[Hindi];;Vona kobbari thuri[kannada]Kobbara podi[Telugu]Kobbari podi [Tamil];;–450gms;;

Tamarind;[IMLI[Hindi];;Hunise hannu[Kannada];;Chintha pandu;[Telugu];;Puli;[Tamil];–50 gms.

Jaggary;;[Gud[Hindi]Bella[Kannada]Bellam; [Telugu] Vellam[Tamil];– 75 gms.

Hing;–one teaspoon

Salt ;-as per reqired

Method of Preparation;Heat a kadai and -Dry roast  Bengal gram dhal  and Black gram dhal  separately  till golden yellow colour appears or they are well roasted;Mix both and keep them in a separate bowl;;Wash curry leaves in water and dry in sun light. Then roast the leaves with little veg. oil in  kadai and transefer it to another bowl;Dry roast coconut powder in a very low flame, till aroma appears,making sure it should not be over roasted.that means colour should not change.Dry roast red chillies also by adding little oil in a very low flame,

In a dry grinder grind both the dhals together  coarsely.,along with roasted chillies;. Add roasted  coconut powder to the mixture. Now Heat kadai again and heat Tamarind till it becomes soft.By using forefinger and thumb separate tamarind  loosely;

Now In a separate bowl, mix everything [Salt, hing and jaggery powder dry coconut powder,tamarind  ]and mix well. In the dry grinder grind altogether,by adding the mixture little by little.See that it should not be over filled Mix everything once again and  store in a separate jar or bottle.You can store this chuney powder for two-three years if you keep in a fridge.

Aviyal

AVIAL[AVIYAL IS A SIDE DISH  FOR IDLIS ,THIS  IS FAVOURITE DISH  FOR KERALA PEOPLE .AND PEOPLE OF  TAMILNADU.AND EVEN DUE TO ITS TASTE, THIS HAS ALSO BECAME VERY POPULAR IN MANY PARTS OF KARNATAKA AND ANDHRAPRADESH.NOT ONLY THAT, THIS GOES WELL WITH PURIES AND CHAPPATIS. THE PHOTO COPY OF THIS DISH IS GIVEN ALONG WITH IDLI PREPARATION ;[NO.ONE].PUBLISHED ALREADY.

Main ingrediants are ;-vegetables like drumstick;beans carrots, aloo or potatoes ,peas.[Any three of these vegetables.]

Coconut gratings[Freshly prepared];-100gms.

Green chillies;-2 in numbers.

Fresh coconut oil;-2-3 tablespoons;

Thick yoghurt or curd;-one cup[75 gms]

Coriander leaves for seasoning;

Method of preparation;-Cut any of the  three of the above vegetables lengthwise[one and a half inch and one and a half cm. thick;and cook them in a vessel, in a medium flameby adding enough water; till done;

. Now grind coconut gratings and green chillies in a wet grinderwith little water , and add this mixture to the cooked vegetables and cook for some time. Add salt.[one teaspoon]

In a small pan heat coconut oil in a low  flame,otherwise oil will burn and add mustard seeds. When the seeds start spluttering, turn off the flame and add this to the cooked vegetables.Season with coriander leaves and serve with Idlis[Rice cakes]

SOFT RICE IDLI WITH AVIAL

This recipe is a traditional south Indian recipe mainly prepared for breakfast . Not only that, this recipe is done during marriages for  morning breakfast along with sambar and chutneys.Many sweets are also served along with this.

MAIN INGREDIENTS REQIRED TO PREPARE IDLIS[RICE CAKES];—– METHOD [1];-;-Idli Rava[Available in Indian stores] and local provision stores.;-500 gms.

Black gram dhal;-200gms;

Thick yoghurt;-2 cups;

Salt  as per required[Approximately 1-2 teaspoon;]

Idli steaming cooker with  vessels[with molded depressions for pouring batter]

Soak both Idli Rava and black gram dhal in separate bowls for 3-4 hours  ;Remove excess water from soaked Rava and transefer to a steel vessel;Wash soaked dhal well and grind this to a smooth paste.and add to the soaked rava.Add thick yoghurt or curd  and salt  to this batter and keep this overnight. See that this batter should not over spilled from the vessel.See that the batter is well fermented.

Heat Idli steaming cooker,by adding enough water [1 litre] Take Idli stand  with molds with depression to pour Idli batter and ,and grease each pan with little oiland fill each of them with 3/4ths of batter  and insert this in the Idli  cooker and pressure cook in a medium flame for about 20 minutes. Do not put weight.

To test the well cooked Idlis,after 15-20 minutes  you insert  the sharp end of a spoon in one of the Idlis on top.It will not stick to the spoon,if it is cooked.

Use a butter knife to remove all Idlis from the Pans.Serve with a side dish,;-Mixed veg. sambhar or Avial[A tasty dish

Home made TOMATO KETCHUP

Main Ingredients 

  1. Fully riped Tomatoes – 1 kg.
  2. Onion – 1 to 2
  3. Cinnamon bark – 1 (roughtly 2” in w/h)
  4. Garlic cloves -5-6
  5. Jeera – Half a teaspoon
  6. Grated ginger- 1 teaspoon
  7. Red chilli powder -1 teaspoon
  8. Cardamom powder -1/2 a teaspoon;
  9. Sugar -5-6 tablespoons or 1 and half a cup.
  10. Salt to taste;
  11. Cloves (Lavang) -1-2
  12. Apple sider vinegar;-[A.C.V.];-40ml.

Method of Preparation

Wash Tomatoes properly and cut them into small pieces. In a thick bottomed vessel, cook for about 10 minutes until the skins start to curt.Transfer them to a separate bowl, peel off the skins and churn them.In a pan put some oil and fry onions till  they become tender. Grind the cooked tomato and fried onions in a mixer and filter them through a sieve so that only the thick juice will be collected in a container.Now in a muslin cloth, bundle Garlic, cloves, Jeera, Cinnamon and Cardamom and tie with a thread.

Transfer the juice from the container into a thick botttomedkadaiand cook on  medium fire.Keeping the bundle immersed in the cooking  juice add salt , sugar, vinegar and red chilli powder to it. When the batter in the kadai starts thickening,remove the bundle and continue cooking in a low flame for two minutes. Take out the prepared ketchup from the  the kadai and cool it  in a room temperature.

Ginger , gharlic ,, jeera cloves,and Apple sider vinegar are all added to make the fried dish, easily digestable.That too we are not adding  any  as this  preservatives into this,We can store in a refrigerator for at least one week.

If you want to store this ketchup, you have to add a pinch of  sodioum benzoate or Acetic acid [, which are available in grocey stores or in the local markets], to it and store.in an airtight jars Care should bd taken .,when we open the jar,the ketchup should not get spilled,because it is subjected to degradation,by micro organisms, which cause many diseases..After taking ketchup from the bottle , immediately close the lid and clean the bottle thoroughly. and store in a refrigerator.

“BOMBAI BONDA” with Tomato Ketchup

Bombai Bonda or mixed veg. Bonda, is a very tasty dish which  can be prepared as an evening snack. Often this dish serves as a “side-dish” In many occasions like marriage and festivals.

Main Ingredients:-

  1. Bengal gram flour;-[Available in Indian stores];-500 grms.;
  2. Rice flour;-2 table spoons;
  3. Required vegetables;-Aloo or potatoes;-2-3 cooked and smashed  ; Carrots;-3-4 ;Beet root;-1, Beans,cut into small pieces 1 bowl;Peas;-1 bowl;knol-khol;-2-3  cut into small pieces;-1 bowl; Coriander leaves;-1 cup; Green chillies [remove the seeds and cut into small pieces;-2-3 in numbers,
  4. Red chilli powder;-one and a half tablespoon or as per required;
  5. Garam masala powder;-1 teaspoon;
  6. Grated ginger;-1 teaspoon ;and salt to taste.
  7. Lemon juice;-1 tablespoon;
  8. Turmeric powder–1/4 teaspoon; and Hing powder;-1/2 a teaspoon;
  9. Veg oil for frying;-1/2 a litre.;-Sunflower or Refined groundnut oil;

Method of preparation

Peel of the outer skins of vegetables ;- Carrot,Beetroot,and knol-khol-and cut them into small pieces,along with beans.Now cook all the vegetables in a steel vessel along with peas,,by adding enough water, on a stove top ;After they are done,remove from stove, remove excess water and cool lthem to room temperature;Now add these cooked vegtables to cooked and mashed potatoes;Add grated ginger,salt, Lemon juice;  garam masala Add coriander leaves if required,and mix well, Make lemon sized balls and keep them aside for half an hour;

In another bowl mix Gram flour,Rice flour, red chilli powder; Salt,turmeric powder,Hing and add enough water to make a thick batter[Dosa consistency]. In a kadai, put veg oil for frying;;-About 1 litre; When it is hot,dip the prepared balls in the batter and deep fry   by putting 5-6 at a time and when they are done, transefer to another bowl and serve them hot tomato ketchup!!

Preparation of Home made Ketchup to follow…..