Tuesday, April 22, 2014

Karuvepillai podi/ Curry leaves Powder

Ingredients

chana dal  25 gm
coriander seeds   25 gm
urad dal  25 gm
tuvar dal  25 gm
raw rice  25 gm
cinnamon  2 gm
clove  2 gm
cardamom  2 gm
peppercorn  2 gm
fenugreek  2 gm
asafoetida  5 gm
red chillies  5 gm
saunf  2 gm
cumin  2 gm
sun dried curry leaves pdr.  100 gm
salt to taste

Method
dry roast the ingredients 1-14 and make a fine powder once it is cool
make dry curry leaves powder separately
mix both the powders together with salt
store in air-tight container and use as and when required
this goes well with hot rice and ghee
this powder is very good to eat,especially when one is sick and doesn't have taste for any food.
it is very good for stomach upset.
it can be stored for months, if stored carefully.




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Curry leaves Chutney ( karuvepillai thugayal)

Ingredients

cleaned curry leaves  40 gm
onion sliced  150 gm
tomato chopped  100 gm
garlic chopped  15 gm
green chilli chopped  20 gm
tamarind seedless 12 gm
urad dal  15 gm/ 3 tsp
oil  100 ml
salt to taste

for tempering
oil  20 ml
mustard seeds  1/2 tsp
urad dal 1/2 tsp
chana dal  1/2 tsp
red chilli  1
curry leaves  1/2 tsp

Method
heat oil, fry urad dal, green chilli, garlic, onion and curry leaves
add chopped tomatoes, tamarind, cook well
grind to a fine paste, adding salt to taste
prepare tempering with the rest of the ingredients and pour over the chutney
this can be eaten with idli, dosai, adai/ hot rice and ghee
this can be stored in the fridge for a few days

This is a very healthy chutney, as curry leaves are a rich source of Vitamin E, which is good for hair and skin.



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Spicy Lassi

Ingredients

chilled curd  1 cup
green chilli chopped  1
black salt  1/2 tsp
ginger juice  1 tsp
few curry leaves finely chopped
coriander leaves finely chopped  1 tbsp
roasted cumin pdr.  1 tsp
chaat masala  3/4 tsp
water  2 cups
salt to taste

Method
combien green chillies, coriander, ginger juice, curry leaves with a little water and blend in a mixie.
add urd, water to the prepared mixture, blend till smooth
add chaat masala, cumin pdr, black salt and salt, blend again
keep this in the fridge to chill well
serve garnished with roasted curry leaves


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Nimbu Jaljeera

Ingredients

jaljeera pdr.  1 1/2 tbsp
roasted cumin seeds powdered  1 tsp
black salt  2 tsp
lemon juice  6 tsp
castor sugar   to taste
mint leaves few
coriander leaves chopped  2 tsp
ginger 1/2 " piece finely chopped/ grated
water  5 cups
ice cubes few
lemon wedges few

Method

grind mint, ginger, coriander to a paste with a little water
now mix with this cumin pdr., jaljeera pdr, black salt, sugar and lemon juice
add 5 cups of chilled water, blend all the ingredients
pour into tall glasses and serve with ice cubes, decorate with lemon wedges



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Watermelon n Strawberry Delight

Ingredients

watermelon chopped  6 cups
strawberry ice cream scoops  4
strawberry syrup  3-4 tsp
ice cubes crushed  ew
sugar to taste

Method

put chopped watermelon along with the seeds and blend to a puree
strain to get the juice
now put juice, ice cream, syrup, crushed ice  and sugar together and blend
pour drink into serving glasses
drop a few ice cubes and garnish with some mint leaves, serve immediately.




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Iced Tea

Ingredients

cinnamon  2" piece
cloves   2
cardamom  1
tea leaves  5 tsp
sugar  to taste
ginger grated  1 tsp
lemon juice   3-4 tsp
water  5 cups
mint leaves few

Method

boil 5 cups of water with ginger, cinnamon, cloves and cardamom
simmer for a few minutes
add sugar, tea leaves and stir to mix well
remove from fire, add fresh mint leaves
strain and set aside to cool
stir in lemon juice and place in the refrigerator to cool
to serve, put the chilled tea in tall glasses, put some ice cubes and garnish with mint leaves.




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Corn Pudding


Ingredients   
  • 2 Nos. Sweet Corn Cobs, Grated
  • 1 Cup Milk
  • ½ Cup Sugar
  • ¼ tsp Cardamom/ Elaichi Powder
  • 2 Tbsp Ghee

For The Garnish
  • 4 Pistachios, Sliced

Method  
Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour. Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
Serve hot garnishing with sliced pistas.



those interested in cancer & health related topics are free to see my blog-

http://cancersupportindia.blogspot.com/


for crochet designs, my blog, those who like a particular design are free to mail me

http://My Crochet  Creations.blogspot.com

For info. about knee replacement, be free to view my blog-

http://knee replacement-stickclub.blogspot.com