Friday, August 24, 2012

Lemon Ginger tea

This is the infusion of lemon juice and ginger root rather than a true tea...the warm and pleasant cup of this tea gives a relaxing mood and pamper ur senses....When i tasted this tea for the first time,it was simply out of the world...i guess it served in many spas and yoga centers...

Lemon juice-1 tbsp
Fresh Ginger,grated-half inch
Honey-1 tsp

Boil a cup of water ,add the lemon juice and chopped ginger.Close with the lid and rest it for 10 minutes

2.Strain the tea.Warm it and then add honey at end.
Stir and Serve hot

 Here comes BM,I chosed coffee/tea theme..So,I have two more posts for weekends.

Sunday, August 12, 2012

Cheese n Veg Foot Long Bread

Foot long Bread-1
Butter-half tsp
Sweet corn-half cup
Cheese-1 cube
Mayonnaise-1 tbsp
Salt to taste
Pepper a pinch


1.Cut the bread into half and scoop out the center 
2.Saute onion,capsicum and corn,it should not be overcooked
3.Let it to cool,add a tsp of mayonnaise,bread crumbs and mix

4.Fill the bun with it and top it with grated cheese
5.Microwave it for 1-2 minutes until all the cheese gets melted

Saturday, August 11, 2012

Neer Kozhukattai

Rice flour-1 cup
Water-1+half cup
Coconut milk-1/2 cup
Green chilli-1-2 nos
Mustard seeds-1/2 tsp
Curry leaves a few
Oil-1 tsp
Salt to taste


Boil the water piping hot...sprinkle salt and the flour slowly

Stir with the wooden laddle 

Make a dough and rest it to cool

Make it fine balls ,if needed apply oil on hands to knead evenly

Add some water in same vessel,boil it and then add the balls..Cook it for 7-10 minutes in medium flame

For seasoning ,heat the pan ,sprinkle mustard seeds,greenchilli and curry leaves

Add the half cup of coconut milk ,let it cook for 2 more minutes

Season the kozhukattai and Serve hot!

Friday, August 10, 2012

Hot Pot Macaroni

Hot Pot Macaroni
Macaroni-150 gms
Garlic cloves,chopped-4-5
Maggi Tomato Sauce-1/4 cup
Light Soya sauce-1 tsp
Mint leaves-half cup
Grated Cheese-half cup
Pepper powder to taste
Salt to taste

1.Cook the macaroni in hot water and strain the water and run through running cold water

2.Heat a pan,add the oil and onion and sauté for a minute

3.Add Garlic,Tomato until all turns well cooked
4.Add the capsicum ,cook for a minute

5.Add the tomato sauce and soya sauce,Stir

6.Add the cooked macaroni and stir for a minute

7.Sprinkle the salt and mint leaves
8.Add the grated cheese and fill the macaroni in a hot pot,garnish with cheese and mint leaves.Bake a 3-4 minutes in microwave
9.Carefully remove the hot pot from the microwave and serve.

Saturday, August 04, 2012

Peanuts Poricha kulambu/Verkadalai Poricha Kulambu

I dont make more of any tamarind based kulambu at home since no one eats likes it except me...but they like groundnuts in any form,no day ends without having a bite of kadalamittai for them......I decided to try the verkadala kulambu...i got this recipe from a palakkad iyer...this kulambu is not all about tangy taste,it balances all the tanginess with other flavors...Along with peanuts,i have used raw banana and drumstick..

Raw/Unroasted peanuts(soaked and precooked)-1 cup
Raw banana,chopped-1
Tamarind-one lemon size
Sambar powder-1 tsp
Channa dal/Kadala paruppu-2 tbsp
Broken urad dal/Ulutham paruppu-1 tsp
Peppercorns-half tsp
Red chillies-4
Coconut-4 tbsps
Salt to taste
Oil-2 tbsps


Add the groundnut,raw banana and drumstick in a pan

Soak the tamarind and extract the pulp and add it along with the sambar powder..
Cook in medium flame until it becomes soften

Roast the channa dal,urad dal,red chillies,pepper and grind to fine paste with coconut and some water

 Add the paste and salt to the vegetables and bring to boil

In another pan,add oil,saute,mustard,asafoedia, onion and curry leaves

Season it ,finally its done!!

About the ground nuts,u can use fresh unroasted ones..The store bought ground nuts should be soaked over night and then pressure cooked..If the groundnuts are fresh ,cook them directly with a dash of salt..Dont add the uncooked peanuts to tamarind water,it wont get cooked...
Soak the tamarind and peanuts separately and also roast the dals the previous night for a hassle-free morning cooking ...

Thursday, August 02, 2012

Aloo Bukhara

Awadhi cuisine hails from the city of nawabs,Lucknow...Well known for its richness and royal touch...Recently i learnt few dishes from lucknowi chef..the dishes are so easy to make,and we get marvelous flavours in muglai cusine..Here,i am sharing the first recipe of Awadhi cuisine..

Baby potatoes-100 gms
                                  Garam masala-3 gms/half tsp
Ginger Garlic paste-5 gms/one tsp
Green chillies-1 tsp
Garlic-5 gms/half tsp
Brown onion-50 gms
Cashew paste-100 gms
Oil-20ml/1.5 tbsps
Butter-5 gms/half tsp
Cream-5 gms/half tsp
Cumin powder-2 gms/quater tsp
Salt to taste
Nutmeg powder-2 gms/quater tsp
rose petal powder-2 gms/quater tsp
Mace powder-1 gms/a pinch
Kewra water-2  ml/quater tsp
Saffron 0.2 gms

Boil ,peel baby potatoes and set aside
Heat oil , then add ginger and garlic paste and green chilly and sauté
Add brown onion, cashew paste, cook for a while
Add the potatoes to the gravy
Add salt, nutmeg, mace, dry rose powder and cook for 2 mins
Finish with cumin powder, garam masala, cream and butter
Serve Hot

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