Kharbooje ki Kheer/ MuskMelon/ Cantaloupe Kheer

  

 Muskmelon kheer also known as cantaloupe kheer is a unique Indian sweet dish recipe with rice paste and thick melon pulp cooked together in a creamy milk mixture.

Ingredients

    250 gm Boiled rice
    250 gram Muskmelon pulp
    250 ml Condensed Milk
    2 tbsp Sugar
    1 liter Milk
    2 tsp Almonds (chopped)
    A pinch of Saffron 

 

Preparations

Boil milk in a pan, add boiled rice, mix well and let it cook until smooth.

 

Add condensed milk in a pan, mix well and let it cook for 2 minutes.

Now, add muskmelon blended pulp, mix well and let it simmer on low-medium heat for 5-10 minutes.

Pour the mixture in a container and place it into the refrigerator.

Garnish it with saffron, almonds and serve it cold

 

 

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Healthy Dosai With Kollu( horse-gram) kurma

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We all make dosais almost everyday, but as now all are getting very health conscious, one always tries to make every food as healthy as possible.

 

For dosai

boiled rice( pulungal arisi)   4 cups

black urad dal   1 cup

methi seeds   2 tsp

salt to taste

 

Method

soak rice for 3 hours, just before grinding, wash the dal and grind with the rice adding water to make a smooth batter, add salt, leave it over-night to ferment, as this helps the B-complex vitamins to break down and makes it easy for digestion. This dosai will have a tinge of black colour, due to the dal. If you soak the dal, then the skin will come out, SO DON'T SOAK THE DAL.

 

For Kollu kurma

kollu 1 cup, soak over night, pressure cook well for 3-4 whistles with enough water, as it should be mash well once you press with your finger, if not keep for another 2-3 whistles

onion 1 big finely chopped

tomato 1 big finely chopped

green chilies 2-3 finely chopped

ginger 1" finely chopped

garlic 3-4 finely chopped ( optional)

curry leaves 1 sprig finely chopped

fresh coriander leaves finely chopped 2 tbsp

turmeric pdr.  1/4 tsp

salt to taste

jeera/cumin  1 tsp

hing 1/4 tsp

oil  2 tsp

In a pan/ kadai, add oil and jeera, once it crackles , add green chilies, ginger, garlic, curry leaves, fry for a minute along with hing

add onion, wee bit of salt, fry till light pink, add tomatoes, fry for 3-4 minutes, stirring well adding turmeric pdr. , add half the quantity of coriander leaves, add to the cooked kollu, add salt to taste, pressure cook for 2-3 whistles, once pressure goes, mix well, serve with rest of the coriander leaves sprinkled on top.

This goes well with dosai, idli, adai, roti, can be eaten with rice too.

Kollu is good for smooth skin, improves your stamina ( you know it is fed to the horses ! which have smooth skin and great stamina), rich in fibre. Garlic has anti-fungal, anti-cancer , anti-bacterial
properties. curry leaves are rich in Vitamin E good for hair and skin, hence I prefer it to be finely chopped and added,or else one always throws it away, losing its benefits. coriander leaves are rich in Vitmain C along with green chilies.

 

Coriander Rice

Ingredients

boiled rice/ pulungal rice or normal rice 1 cup

for grinding
coriander leaves  1 cup
mint/ pudina a handful
ginger  a small piece
garlic 4 cloves ( optional)
green chillies to taste

for seasoning
ghee  2 tsp
cardamom, clove 1 each
cinnamon  1"piece

Method
add ghee in a pan, saute the spices and the ground paste, fry for 2 minutes
add 2 cups of water, salt and the rice, cook on low flame covered till rice is cooked, stirring in between. serve hot with raita of your choice and roasted papad

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SPICY SPROUT PULAO

INGREDIENTS

FOR PASTE
ghee  1 tbsp
red chillies  3-4
saunf  1 tbsp
ginger  1 tbsp
onion  1 chopped
fry all well, grind with coconut 3 tbsp and 1 chopped tomato

for pulao
oil  1 tbsp
red chilli pdr.  1 tsp
curd   3 tbsp
moong sprouts or any sprouts you've/ like  1/4 cup
red bean sprouts  1/4 cup
kidney beans/ rajma  1/4 cup
cooked rice  1 cup
salt to taste
coriander leaves  2 tbsp

in a pan, heat oil, add ground masala, chilli pdr, curd, fry well
add sprouts, kidney beans, salt, rice mix well, keep on low flame covered for 3-4 minutes, so that the masalas get well absorbed with rice and sprouts  OR
you can put all in a pan, cover it with foil, keep on sim, over a tava for 5-8 minutes
serve hot garnishing with coriander leaves, papad and raita/ spiced curds

ps- you can use just one sprout also, whatever quantity you want, no hard and fast rule at all



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TOMATO OLIVE RICE

INGREDIENTS

oil  2-3 tbsp
garlic finely chopped 2 tsp
onion finely chopped  1/2 cup
tomatoes finely chopped  1 cup
cooked rice as needed
salt and pepper pdr. to taste
paprika pdr.  1-2 tsp
tomato puree  2 tbsp
olives chopped   8-10
cheese grated  1/4 cup or more

METHOD

in a pan heat oil, add garlic, fry for a minute, add onion, fry till they're transparent
add chopped tomatoes, salt little, so that tomatoes fry quickly in little oil
once tomatoes are well cooked, add tomato puree, salt and pepper pdr. to taste, add rice , mix well
last add chopped olives, mix well
to serve put the prepared rice in a microsafe bowl, sprinkle cheese on top, little chilli flakes
micro in high power for 2-3 minutes till cheese melts, serve hot with papad/ chips and  seasoned curds.



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sweet potato-rice cutlet

Ingredients

sweet potato boiled and mashed  1/4 cup

cooked rice   1/4 cup

salt to taste

I added some spicy chutney I had made with garlic,onion and tomatoes with red chillies to taste

so you may add chilli-ginger-garlic paste 1-2 tsp

oil for shallow frying

besan roughly  2-3 tbsp to bind or you can use fine semolina to get crispiness

you can add some finely chopped onion roughly 2-3 tbsp if you like, as I used chutney having onion, tomatoes, I didn't add onion.

METHOD

mash well, rice and sweet potato, add salt and spices, mix well

then depending on how sticky it is add besan/ semolina or even breadcrumbs

heat tava/ griddle, add little oil, make small cutlets, fry till brown on both sides.

ps- you can even use left over rice, some fresh coriander leaves chopped if you've, as I didn't have fresh leaves, I didn't use it.

hubby and I loved it, it tasted good both hot and cold !

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http://cancersupportindia.blogspot.com/


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

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Kanchipuram Idli

Ingredients

Raw rice - ½ cup
Boiled rice - ½ cup
Udad dhal - 1 cup
Pepper - 1 tsp
Jeera - 1 tsp
Hing powder - 1 tsp
Dry ginger powder - 1 tsp
Curry leaves - few
Oil - 2 tbsp
Ghee - 2 tbsp
Fruit salt 2 level tsp for  3 cups batter
Salt to taste
Mustard seeds - 1 tsp
cashew nuts 2 tbsp

METHOD:
Soak rices & dhal together for 4 hrs.
Grind coarse & keep for 8-10 hrs
Coarsely powder pepper & Jeera & add. Add hing & dry ginger powders.
Heat oil & ghee, temper mustard seeds, chopped curry leaves & add nuts, fry till golden. add to batter.
Adjust the dough to idli dough consistency, if need be add some water.
Keep the steamer ready, boiling & grease the idli plates.
Add fruit salt, at the rate of 2 level tsp for 3 cups dough.
Whisk the dough very well, immediately transfer to greased vessels & start steaming, as you do idlis.

This will take 15-20 minutes to cook completely. 
Insert a skewer, if it comes out clean, the idlis are done.
Remove from steamer, cool. Transfer to a plate & cut like cake pieces.
Serve with coconut chutney or any green chutney.The idli will be soft on its own,
but the addition of fruit salt gives it a very spongy & porous texture.
This preserves well for 2 days.

"verum arisi adai" it means adai made from boiled rice

Ingredients
boiled rice  2 cups      pepper corns 8-10          salt to taste

Method
1) wash well & soak rice in enough water for 3-4 hours.
2) grind it with pepper with the water in which you had soaked rice, but don't add too much water to grind, as the batter should be coarse & thick.
3) Mix salt & keep it aside for over night or 5-6 hours.
4) heat a thick tava, smear oil, make adai like usual or like uttapam, put a tsp of oil on top, once it bubbles on top, turn & cook on the other side.
5) serve it hot with ' milagai podi' or chutney.

TIPS-  boiled rice is healthy.
whenever, you've to grind for idli, dosai, adai, don't throw or waste the water in which you soak rice/ dal, as it contains water soluble vitamins which are wasted. So, always soak in just sufficient water.
for milagai podi, see the recipe posted earlier.