Tuesday, December 13, 2011

IMPORTANT ANNOUNCEMENT, GONNA STOP BLOGGING FOR A WHILE

Dear friends, the holidays are upon us..

Well, I’m going to stop writing any new posts for it. But the blog will still be here. There’s no deletion or anything. If, at some date in the future i will post some recipes soon.......Till that bye to you all my dear friends and followers............


                 Thank you so much for your support......MISS YOU ALL............










             with love


            AMMU MOHAN

Sunday, June 19, 2011

CARROT- GREAN PEA SOUP

Ingredients:

  • White pepper
  • Yoghurt
  • Wheat flour/ Corn flour
  • Peas
  • Tomato puree
  • onion
  • Steamed and sliced carrots
  • Water
  • Honey - 1tb
  • Salt




Preparation:
1. In a large sauce pan add a water and bring it to boil. Now add the peas, honey, onion, carrot and pepper, again boil it for few minutes.
2. In a separate bowl in a warm water mix the corn powder,salt, Tomato puree. Stir well till it becomes smooth.
3. Add this into the warm soup. Heat this mixture for 5 more minutes under low heat.
4. Garnish with little yoghurt and serve immediately.

Tuesday, May 31, 2011

CHINESE FRIED IDLY


Ingredients:
  • Steamed idlis
  • Soy sauce
  • Tomato sauce
  • Tomato puree
  • Spring onion
  • Onion
  • Cooking oil
  • Ginger garlic paste
  • Soy bean oil
PREPARATION:
  1. Prepare idlies with the idli batter  and cool them. Prepare Idlies using .Cut each idli into 4 pieces and keep them aside. Fry that idli pieces in little oil to make it crispy and keep it separately.
  2. In a wok pour 2 Tbsp of cooking oil and heat it. 
  3. Add the onion and saute it well.. Now add the soya sauce,tomato puree and tomato sauce. Mix well gently.
  4. Add ginger garlic paste.
  5. Fry well all these in a medium flame till the raw smell goes off. Now add the fried crispy idli pieces into this mixture.
  6. Fry well and add the soy bean oil.
  7. Garnish with spring onion and serve hot.



Sunday, May 22, 2011

GRILLED VEG KEBABS

A classic grilled vegetable kebab is the Perfect dish for vegetarian lovers. Its a good one during in Barbecue time..


Ingredients:
  • 250g pack halloumi cheese, cut into chunks(high melting point cheese)
  • 2 small courgettes, cut into large pieces
  • 2 Bell peppers, cut into chunks
  • 1 aubergine, cut into chunks
  • A little olive oil (for tossing)
  • Wooden skewers
  • Hot chilli sauce for Marination (I used nandoos hot chilli marinade)
Preparation:
  1. Cut all the vegetables and cheese in pretty patterns if you like.
  2. Soak all the vegetables in Hot chilli sauce for marination. Marinate it for half day in a refrigeration.
  3. Soak the wooden skewer for 20 minutes in water before using it in grill. Then skew all the vegetable and cheese on to the wooden skewers.
  4. Place it on a grill for 15  minutes and turn it occasionally, until lightly charred and tender.
  5. Serve it ......

Friday, May 20, 2011

Plantain flower curry (Vazhaipoo koottu)

This banana blossom is ignored by many of us due to difficulty in cutting and separating florets..everyone used to say who is having patience to cut these..of course me too did the same..But other than these reasons its indeed a nutritional,awesome medicinal valued vegetable Especially for women...



Ingredients:
  • plantain flower - 2cup
  • Moong dal - 1/2cup
  • Garlic – 3pods
  • onion - 1
  • Tomato - 1
  • green chilly - 2
  • salt - required
  • Mustard seeds
  • gram dal - 2tbsp
  • Asafoetida
  • Curry leaves

Preparation:
  1. Remove the big skin and take out the florets found underneath. In the florets, you will find a string in the middle and a rubbery skin outside. Remove both from each floret. Then chop all the floretss into tiny bits and put in water mixed with little butter milk. This will avoid discolouration of the florets.
  2.  Heat oil in a pan, Splutter mustard seeds & urad dal. Stir till golden color and add onion, Tomato, chilli, Hing ad garlic pods.. Stir well. Add banana blossom, turmeric powder, salt. Mix well and close the lid for 5 minutes.
  3. Now add the cooked mung dal. Keep it in a flame for another 5minutes. If its cooked well.turn ff the flame.
  4. Serve hot with white rice.

Wednesday, May 18, 2011

My 100th Recipe and Awards

Dear friends, Today is my 100th post. I never thought i could post so many recipes but at my 100th posts surprisingly i know still i have many recipes in my drafts to share...Really it has been a wonderful experience..

So i would like to say thanks for all my blogger friends who gave their support and encouragement by their lovely comments and suggestion..

I am celebrating this day with traditional Indian sweet gulab jamoon..


PREPARATION:

Syrup preparation:
  1. Take the sugar in a heavy pan and add water to just cover the sugar.
  2. Boil and add a tbsp of rose flavor.
  3. The syrup is done when, while dropping from a spoon it falls in a thin single thread.
Jamoon preparation:
  1.  I used rucchi jamoon pack to make this.
  2.  Make the dough by combining powder and little ghee.
  3. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
  4. Heat the oil on high and then lower the heat to medium
  5. Slip the balls into the oil and fry well till it turns to golden.
  6. When the jamoon becomes cool transfer this to syrup. Before serving keep it in overnight for better taste.

AWARDS AND SHARING:
 I am indeed honour to receive this bunch of awards from  my blogger friend Indian recipes Prathima sivraj and Yummy tummy arthi. Thank you so much for your awards. 
As I accept this award I must note the rules ( this goes for all who receive this award as well ) . You must thank the person who awarded you by linking back to their post, you have to say 7 things about yourself and last but not least, you have to pass the award down to 10 other new or newly discovered blogs .

7 facts which make me happy:
  1. My family
  2. I talk with my pet dog through skype often.(that time most of my friends think i am mad)
  3. I love to eat spicy food.
  4. I love to try new recipes from books
  5. I love gardening and i seeded more indian vegetables in my garden.
  6. As like other girls i love shopping.....mainly kitchen collectables.
  7. I do blogging mostly in the afternoon.
















I would like to pass these bunch of awards to the following blogs that brighten up day.

  1. Chitra krishna's karaikudi cuisine
  2. Dees kitchen deeksha blogspot
  3.  Kitchen recipes -http://miraskitchenrecipies.blogspot.com/
  4.  My culinary endeavors -  http://archguru.blogspot.com/
  5.  Prabakar art works -http://2007vish.blogspot.com/
  6.  Kurinji kudil - http://kurinjikudil.blogspot.com/
  7. Kolangal saru sriraj 
  8. sensible veg-  http://www.sensibleveg.com/
  9. Julie's tasty treat- http://juls-tryntaste.blogspot.com/
  10.  http://www.cinnamonnchillies.com/
ANBUDAN

 RASI'S VEG BITES 

VAL BEANS CURRY (Mocchakottai kulambu)

Ingredients:
  • Val beans
  • Onion - 2
  • Garlic pods- 3
  • Turmeric powder
  • Red chilli powder
  • Coriander powder
  • Garam masala powder
  • Coconut milk- 1/2 cup
  • Curry leaves
  • Salt
  • Oil
  • Tomato puree
Preparation:
  1. In a heated skillet splutter the mustard,curry leaves, onion and crushed garlic. saute it well.
  2. Soak the val beans at least 12hours. Then use it. 
  3. Add the val beans and stir fry it, Add turmeric,coriander powder,Garam masala and red chilli powder.
  4. With this mixture add tomato puree and salt. Keep all these in a flame for 5minutes.
  5. If all start to mix together add coconut milk to increase the taste of curry.
  6. When the curry is thick, keep it in flame for 2 more minutes and turn off.
  7. Serve hot with chapathi or rice.

HOME MADE PIZZA



Ingredients:
FOR PIZZA BASE:
  • All purpose flour
  • Dried yeast
  • salt
  • sugar
For toppings:
Mozarilla cheese
Onion
Organic chest nut mushrooms
Corns
Jalapeno peppers
Tomato sauce.



PREPARATION:
  1. In a luke warm water dissolve the yeast,sugar and salt. (Dont use hot water to dissolve it will make yeast inactive)
  2. Add in the flour and make a dough. Keep it aside for an hour..it will become double in its size.
  3. Then roll it like a chapathi and apply a butter over the base.
  4. Spread the sauce and all the vegetables as a toppings.
  5. Spread the grated cheese and keep it in oven at 375 degrees till the cheese melts into golden color.
  6. After baking serve hot.

Tuesday, May 17, 2011

LASAGNA ROLLS



INGREDIENTS:
  • Lasagna sheets
  • Mozarilla cheese
  • Ricotta
  • Rosemary leaves
  • Zucchini
  • garlic
  • Tomato
  • Onion
  • Oregano
  • Fresh spinach
  • Crushed pepper
  • Salt
  • Olive oil






COOKING METHOD:
  1. First prepare the sauce for forming layers. In a heated skillet pour olive oil and add the crushed garlic and Fresh spinach leaves with cheese. Saute it well and keep it aside.
  2. Prepare a tomato sauce by boiling tomato with oregano and salt.
  3. Cut the zucchini into round shapes and fry it in a olive oil with crushed pepper,rosemary leaves and onion.
  4. Preheat the oven to 400 degrees. In a separate tray place the lasagna sheets and apply some olive oil above that.Form the first layer by spreading the tomato sauce over the lasagna sheets..Place another sheet. Now add the second layer by spreading spinach ricotta mix. again place the lasagna sheets over the spinach and add the Fried zucchini & shredded mozarilla cheese. 
  5. Place the lasagna sheets over these mix. Do the same as above(Form 3 layers 1st tomato sauce,2nd spinach ricotta,3rd zucchini with shredded mozarilla.
  6. Keep it in oven for 30minutes.
  7. Take it out and roll up tightly..serve hot..






Wednesday, May 11, 2011

BEETROOT POORI


INGREDIENTS:
  • Wheat flour - 2cups
  • Beet root (shredded) - 1
  • cumin seed - 1 teaspoon
  • chilli powder-1/2teaspoon
  • Cooking oil
  • salt -Required amount
PREPARATION:
  • Mix all the ingredients together.(Avoid adding more water)
  • Make the dough into poori balls.
  • Fry it in a oil.

Monday, May 9, 2011

Strawberry almond kheer


People who loves strawberry flavor definitely like this kheer.. This delicious strawberry will surely excite children.

INGREDIENTS:
  • Strawberry fruits
  • Almond
  • Elaichi
  • Milk powder
  • Water
  • Sugar


PREPARATION:
  1. Soak the almond in hot water and peel the skin off. Wash the strawberries and remove the green top..cut into slices and keep it aside.
  2. Grind the strawberry,almond and elaichi together.
  3. In a separate pan mix the milk powder in a little water and heat it for some time and cool it.
  4. Now add the grounded strawberry mix into this milk powder mix. Stir well.
  5. Keep it in the fridge for 15 minutes and serve it.

Saturday, May 7, 2011

PASTA UPPITTU

This pasta uppittu is like our regular uppittu..i used pasta instead of rava..Its always a boring thing to eat a regular upma....... Most of our people like to have an spicy food..Whatever we get it from other countries food we used to make it spice in our way..after seeing so many entries from our Blogger friend's recipes i got an idea to prepare this Spicy Pasta upma..

INGREDIENTS:
  • Pasta
  • Green chilli
  • Curry leaves
  • Turmeric powder
  • Mustard
  • Chana dal
  • Cumin seeds
  • Onion
  • Tomato
  • Ginger
  • Oil
  • Salt



PREPARATION:
  1. Heat water in a stock pot and add the 1cup of pasta and salt. Boil it till it becomes soft. Drain and set aside.
  2. Heat oil in a pan. add Mustard,cumin seeds, chana dal and ginger. saute it well.
  3. Add onion,tomato,Green chill and turmeric powder. Mix well.
  4. Add Cooked pasta and mix well. Keep it in flame for 5 minutes.
  5. Remove from heat and garnish with coriander.

GARLIC BREAD

INGREDIENTS:
  1. French bread
  2. Parsley leaves
  3. Garlic pods
  4. Crushed pepper
  5. Butter
  6. Olive oil




PREPARATION:
  • In a separate bowl add a butter,olive oil,fresh parsley leaves,crushed pepper and garlic together. Mix well
  • Make a cuts on french bread. and apply the paste in between the breads
  • Wraps in foil and keep it in oven for 15 minutes until crisp. Take off foil and serve hot.


Wednesday, May 4, 2011

MUNG BEAN SALAD



Ingredients:
  • Sprouted mung bean
  • Salad tomato
  • Salad onion
  • Green chilli
  • Mango pieces
  • Red bell pepper
  • Lemon juice
  • Chat masala powder
  • Cilantro leaves
  • Salt


Preparation:
  1. Soak the mung bean in cold water for 12 hours. Then transfer it into the wet muslin cloth to get a sprouted bean.
  2. Mix all the other salad veggies with salt and chat masala powder. Serve it as a healthy dish.

Tuesday, May 3, 2011

CORN - ZUCCHINI MINI ADAI




Ingredients:
  1. Shredded zucchini
  2. Sweet Corn Kernels
  3. Shredded Onion
  4. Curry leaves
  5. Green chilli
  6. All purpose flour
  7. Turmeric powder
  8. Water
  9. Salt
  10. Ghee



Preparation:
  1. Mix the corn,shredded zucchini,onion, green chilli, curry leaves together with All purpose flour.
  2. Add the turmeric powder and salt.
  3. Heat the Tawa and coat with ghee.
  4. Spread the adai flour, smear ghee around adai. Use the lid to cover.
  5. Cook it in low flame. Take off the lid and flip the adai cook it till becomes golden and crispy.

Thursday, April 28, 2011

PALAK CORN MASALA

 Palak corn masala is a Mughalai famous cuisine...



INGREDIENTS:
  • Cooked corn
  • Palak (spinach)
  • Onion paste
  • Tomato paste
  • Garlic paste
  • Green chilli
  • Cumin seeds
  • Curry masala powder
  • Salt
  • Ghee


PREPARATION:
  1. In a heated pan pour a ghee. Fry the cumin seeds and green chilli.
  2. Add onion, tomato and garlic paste. Saute it well till it raw smell goes off.
  3. Now add the minced palak to this mixture. Stir fry it.
  4. Finally add the cooked corns and curry masala powder. Keep it in flame for another five minutes.
  5. Serve hot with rotis.

Wednesday, April 27, 2011

TEA TIME SNACK MINT PAKORA, BUNCH OF AWARDS AND SHARING


INGREDIENTS:
Besan flour
Onion
Mint leaves
Green chilli
Salt
Cumin powder
Oil for frying




PREPARATION:
  • In a heated skillet Pour the oil. Mix the Gram flour,salt cumin powder, diced onion,chilli in a separate bowl. make it like a paste.
  • Deep Fry it in a oil.
  • Serve hot This snack with your favorite sauces and Tea.
AWARDS, SHARING AND 7 FACTS ABOUT ME:
On to the blog awards....Totally honoured...First i would like to say my big thanks to shoba shyam and mehjabeen...i received these bunch of awards from My blogger friend Shoba shyam's good food & Mehjabeen's Jabeen's corner. They both have a very wonderful blog and nice posts.I love all the bloggers. I wish to share my awards to my other bloggerpals who didnt receive these awards yet........
                         HAPPY BLOGGING FRIENDS.............


BUNCH OF THESE AWARDS I AM PASSING TO,
  1. ARCHGURU'S My culinary endeavours
  2. APSARAILLAM BLOGSPOT
  3. VALAR'S KITCHEN BASIC TO BEGIN
  4. THE DEEP DISH
  5. VEGETARIAN TASTE BUDS
  6. RELISHING FOOD
  7. MAHI'S KITCHEN



7 FACTS ABOUT ME
  1. I AM A QUALIFIED PHARMACIST
  2. I DO BLOGGING IN THE AFTERNOON
  3. I LOVE PETS ESPECIALLY DOGS
  4. I HAVE A HUGE FRIENDS CIRCLE AND I LOVE THEM
  5. I LOVE COOKING
  6. I LIKE PADMASRI KAMALAHASSAN MOVIES.
  7. VISITING NEW PLACES AND TAKING SNAP SHOTS IS MY HOBBY

Friday, April 22, 2011

NAVADHANYA GRAVY

 People used to say navadhanyams are indicating each god. and the nine grains will be used to do poojas and Homams at Hindu people's temple and house. At a same time all these grains are fiber rich products. I didn't use the Exact Traditional vedic nine grains here..
I made this gravy by using 9 grains so that i named it Navadhanya gravy.


INGREDIENTS:
  •  Red peanut
  • Chickpeas
  • Mung Bean
  • Red Bean
  • Brown beans
  • Peas
  • Fried Coriander seeds
  • Ajwain seeds
  • Chana dal
  • Garam masala powder
  • Turmeric powder
  • Red chilli powder
  • Salt
FOR FRYING:
  • Small Onion
  • Mustard
  • Curry leaves
  • Red chilli
  • Tomato puree
  • Ghee

 PREPARATION:

1. Soak the peas,chick peas, mung beans, red and brown beans in water fro 1 day to greminate like a sprouts.
2. Soak the chana Dal & Pea nut for 1 hour and keep it aside. Then steam the sprouted grains and soaked peanut-chana Dal.  
3. Grind the Ajwain seeds and fried coriander seeds together and keep it separately in a bowl.
4. In a preheated skillet Fry the Small onion in a ghee.(Don't dice The onion. Use the full size). Using small onion and the ghee gives more taste for this gravy.
5. Now add the Mustard, Green chilli and curry leaves. Fry well.
6. Add the ajwain seed,coriander paste, tomato puree,Turmeric powder, Garam masala powder, Red chilli powder,salt and water. stir well.
7.Now add the steamed grains to this gravy to make it nutritious. Keep it in flame for some time.
8. Serve hot with rice or with rotis.

Monday, April 18, 2011

CILANTRO - GARLIC NAAN

Naan bread is my first choice when we order something at Indian restaurants. Normally naan bread cooked in Tandoori oven (clay oven) at Restaurants. But i baked this naan bread at home oven.


INGREDIENTS:
  • All purpose flour
  • Baking soda
  • Dry east
  • Yoghurt
  • Salt
  • Sugar
  • Ghee
  • Warm water


FOR FILLINGS:
  • Ajwain Powder
  • Onion
  • Garlic puree
  • Cilantro leaves
  • Green chilli
PREPARATION:
  1. Place the flour on a wide plate. Add salt, Sugar and yoghurt.
  2. In a separate bowl add 2 tablespoon dry yeast, mix it with warm water.
  3. Now add this yeast mix with above flour. Make it like a soft dough.
  4. Cover this in a damp cloth and leave it for 30minutes.
  5. Make a dough like a ball and place the coriander fillings inside the ball close it like a samosa bag as in the picture. Roll the flour on chapathi maker,slightly in elongated,oval shape.
  6. Now place these naan on oven tray. Before that Drizzle a ghee or butter on the top of the naan.
  7. Operate the oven at gas number 5 for 10minutes. After 10minutes take it out and turn the other side and bake it for another 10 minutes.
  8. Serve hot with your favorite curry.

Sunday, April 17, 2011

BABY CORN RICE


INGREDIENTS:
  • Baby corns
  • Capsicums
  • Pepper corns
  • Onion minced
  • Garlic puree
  • Ghee
  • Cooked basmathi rice
  • Salt
PREPARATION:
  1. In a pre heated skillet pour a ghee.
  2. Fry the baby corns,onion and capsicum. 
  3. Add the garlic puree and pepper corn powder to the above mixture and saute it well till the raw smell goes off.
  4. Now add the cooked basmathi rice and salt. Stir Fry it.
  5. Serve hot with Your favorite gravy.

Saturday, April 16, 2011

AJWAIN THEPLA

 Ajwain Thepla can be eaten during lunch and dinner. Adding these ajwain seeds helps get rid of indigestion.
INGREDIENTS:
  • Wheat flour
  • Onion
  • Ajwain seeds(bishop's weed)
  • Green chilli
  • Curd
  • Salt
  • Oil/ Ghee




PREPARATION:
  1. In a bowl add wheat flour,curd and salt before add water.
  2. Add water little by little to make a soft dough.
  3. Dice the onion very nicely,mix with roasted ajwain seeds and minced green chilli. Keep this mixture aside.
  4. Make wheat flour mix like a small poori, now place onion,ajwain mixture into the flour.
  5. Close it from all sides.Gently pat the stuffed poori in a palm.
  6. Roll it like a chapathi. Cook on tawa and drizzle some oil/ghee
  7. Serve hot with your favorite gravy.

Thursday, April 14, 2011

தமிழ் புத்தாண்டு நல்வாழ்த்துகள் (HAPPY TAMIL NEW YEAR)

அனைவருக்கும் இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துகள்

NEW YEAR SPECIAL FOOD FOR EYE FEAST:



MUSHROOM PANEER MASALA:





INGREDIENTS:

  • Paneer cubes
  • Organic chestnut mushrooms
  • Onion
  • Cinnamon
  • clove
  • cumin
  • cardomom
  • anise
  • cashew
  • Bay leaves
  • Tomato
  • Sour cream
  • Butter
  • Chilli powder
  • Turmeric
  • Garam masala
  • Ginger garlic paste
  • Cilantro leaves
Preparation:
  1. Fry and Grind all the masala ingredients (Cinnamon,anise, bay leaves,cardamom, Clove and cumin seeds. Fry the paneer cubes and keep aside
  2. Grind the cashew and poppy seeds with water like a paste and keep it separately.
  3. In a preheated skillet pour the ghee,fry  the onion till it become golden brown.add ginger garlic paste and dry roasted masal ingredients. Stir fry it.
  4. Now add the paneer and mushroom to this mixture with sour cream. Add salt.
  5. Add chilli powder, Turmeric, Tomato and garam masala powder.
  6. Keep it in flame for 10 minutes till it becomes mixed properly with all masala gravy.
  7. Spread the cilantro leaves and serve hot with rotis.




Wednesday, April 13, 2011

SUMMER SPECIAL JUICE & SALAD

 WATERMELON JUICE:
Water melon is the very good source of vitamin A, B6, C, Beta carotene and lycopene. And contains more medicinal values.
In modern days people used to buy a canned drinks which displays 100%juice and not exactly. Mostly its filled with 50% blend of  high fructose corn syrup.
Fruit juicing is always well suited for our fast moving life style..So try to avoid the canned drinks and make your own ,fresh juice for healthy life style..

INGREDIENTS:
  • Water melon fruit diced
  • Natural yoghurt
  • Honey
  • Sugar

Blend all the ingredients in a juicer.Having it for your breakfast.


MIXED FRUITS SALAD ON A WATER MELON BASKET:

Water melon basket is an attractive way to serve your favorite salads for many special occasions with your family get together and with friends.

Wash all your favorite fruit pieces and allow them to cool it for 30 minutes. Then transfer it to a water melon basket.

Tuesday, April 12, 2011

MIXED FRUITS MILK SHAKE

INGREDIENTS:
  • Any of your favorites fruits (Combination is important)
  • Vanila essence
  • Honey
  • Milk


PREPARATION: Put everything in a blender, Beat them gently to get a proper, smoothy milkshake.

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