Tuesday, December 25, 2018

Pineapple kesari



One of my all time favourite dessert is pineapple kesari.This recipe is very rich and lengthy.But its worth the wait to make sweets very delicious.Cooking it in low frame will avoid forming lumps.

Ingredients
Rava-1/2 cup
Sugar-1 cup
Water-1 cup
Milk-1/2 cup
Ghee/oil-1/2 cup
Pineapple puree-1/2 cup
Pineapple ,chopped-1/2 cup
Cashews/raisins-a few
Food color-a pinch


Method
1.Heat a pan,add half cup of oil/ghee,fry cashews and raisins
2.Add rava and saute for 2-3 minutes until it changes the color slightly
3.Add milk and water ,bring it to a boil
4.When the 3/4th of water is absorbed by rava and cooked fully
5.Add sugar and cook in low flame
6.Once the rava thickens (after ten minutes),add the pineapple puree at the end
7.Cook until the ghee/oil starts leaving the edges
8.Add the chopped pineapple pieces and serve.







Seven layer bar

This is my favourite holiday recipe.I have tried it many times.The recipe was recommended by an american who stayed in my home as guest while her social service trip to india.She recommended to try any ingredients of around seven cups.I always used the following recipe but the actual recipe needs half cup of melted butter and 1 1/2 cup of graham crackers.Either way , it works.The seven layer bar will be very crunchy.

Ingredients
Semi sweet choco chips-1 cup
Dark chocolate chips-1 cup
Caramel chips-1 cup
White chocolate chips-1 cup
Dessicated coconut-1 cup
Almond flakes/shredded-1 cup
Condensed milk-1 tin

Method
1.Mix all the ingredients in a bowl
2.Add the condensed milk and mix evenly
3.Line a baking tray with parchment paper(otherwise it sticks to the tray)
4.Add the mix and bake at 350*F for 30-35 minutes in a preheated oven
5.Once the bars are baked,allow it to cool slightly to room temperature,run the pizza cutter to cut them into desired shapes.









Tiffin Sambar /Hotel saravana bhavan sambar




Ingredients
Toor dal,cooked-3/4 cup
Turmeric powder-1/4 tsp
Onion-1
Tomato-1
Green chillies-3
Coriandar leaves-a few
Salt to taste

To grind
Coconut-1 tbsp
Pottukadalai-2 tsps
Tomato-1
Sambar powder-1 tbsp
Hing-1/2 tsp

To temper
Mustard seeds-1/2 tsp
Urad dal-1/2 tsp
Cumin-1/2 tsp
Ghee-2 tsps
Curryleaves-a few
Red chillies-3

Method
1.Grind pottukadalai,coconut,sambar powder and tomato into paste 
2.Heat a pan add ghee/oil ,add tempering ingredients ,then add onion.
3.Saute until it turns translucent and then tomato.
4.Add salt ,turmeric and hing
5.Add vegetables at this time and the paste.
6.Bring it to a boil and add a cup of water.
7.Close the lid and allow the vegetables to cook on its own.
8.Add cooked toor dal and cook it another 10 minutes
Garnish with coriander leaves.

I have used carrots and chowchow for the vegetables and also desiccated coconut.







Tuesday, December 11, 2018

Beans poriyal inspired by OPOS


I have flashed cooked beans by opos many times.Guess the beans poriyal can be made just in minutes.It always turns out very crunchy,greenly and well cooked.Make sure to use the fresh beans.This is basic poriyal recipe.Variations can be done with added diced(cubic sized) carrots, or can be added soaked & coarsely ground dal(usili) which has to be soaked for 15 minutes.I never add coconut to poriyal for daily cooking(only special occasions).Instead of coconut,1/2 tsp of coconut oil can be drizzled.

Ingredients
Beans,chopped -250 gms
Onion,chopped-3-4 tbp
Mustard seeds-1/4 tsp
Broken urad dal-less than 1/4 tsp
Coconut ,grated-1 tsp
Oil-1 tsp
Dry red chillies-1-2 ,broken
salt to taste

Method
1.Remove the fiber from the beans sides and finely chop them
2.Heat a 2 -litre pressure cooker,add oil,saute mustard seeds and broken urad dal
3.Add red chillies,layer chopped onion and chopped beans
4.Close the lid and keep whistle.Cook for exactly seven minutes. Swtich off the flame
(No need for whistle).Let it release the pressure on its own.
5.Open the lid and add salt and coconut.




Thanjavur Kadappa - Sidedish for Idli/dosa/poori





Kadappa is very famous in thanjavur /kumbakonam district in mess and hotels.Its a mild flavored sidedish that goes well with idli and dosa.I have seen in other places,they make it without ground masala too.It will be just moong dal and potato curry goes well for potato.The moong dal and potato can be cooked together and smashed well for this recipe.

Ingredients
Moong dal-1/2 cup,cooked
Coconut-1/2 cup
Small size potato,cooked and smashed-1/2 cup
Onion-1/2 ,sliced
Ginger garlic paste-1/4 tsp
cumin-1/2 tsp
oil-2 tsp
salt to taste
Lemon-1/2 
To grind
khuskhus - 1/2 tsp
Coconut-3 tbsps
Green chillies-3 nos,slited
fennel seeds-1/2 tsps
Garlic-2 cloves
Cinnamon- two 1/2 inch





Method
1.Grind the coconut,khus khus,fennel seeds,cinnamon ,green chillies and garlic with little water into fine paste
2.Heat a pan ,add oil ,saute cumin, onion till it turns translucent and then ginger garlic paste and curry leaves
3.Add the moong dal and the smashed potato with little water to the pan
4.Add the salt and turmeric and bring it to boil
5.Add the ground masala and bring it to boil for ten to fifteen minutes
6.Switch off the flame and squeeze lemon.
Garnish with coriander leaves



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