Milk Kesari

Milk Kesari is one of the greatest dessert in South Indian Cuisine. This taste is good and simple to prepare. 

When you make this kesari with whole milk it will give more taste. By adding cashew paste gves richness to this dish. Enjoy well....

Ingredients

Rava/Sooji – ½ cup

Milk – 2 cups

Sugar – ¾ cup

Cardamom Powder – ¼ tsp

Saffron – a pinch

Cashew Paste – 3 tsp (Cashew + Milk)

Raisin – 3 tsp

Salt – a pinch

Ghee – 1/4 cup

Method

Heat ghee and roast raisins till golden brown, set aside. Soak saffron in a tbsp of warm milk, set aside.

In the same pan, roast the rava in low flame until nice aroma comes and when it starts to change color switch off and transfer it to a plate.

Add milk to the pan and allow it to boil, when it starts bubbling, add the rava little by little stirring continuously.

Keep on stirring sooji without form any lumps. Add the kesari color, saffron milk keep stirring continuously in medium flame.

Close the lid for few minute until the rava gets cooked completely.

Once the rava is cooked add the sugar and cashew paste. Keep stirring continuously.

Add ghee and give a quick mix. Add cardamom powder and fried aisins.

Switch off the flame and serve hot.

Tomato Soup

This is one of the popular dish in Indian Restaurants. You can have even you are getting cold and fever. To rich taste, you can add pepper powder, onion powder and lemon juice.

Ingredients

Tomatoes – 6

Beetroot – 3 (small pieces)

Chopped Garlic – 7 cloves

Butter – 1 tsp

Black Pepper to taste

Salt to taste

Bay Leaf – 1

Sugar – a pinch

Corn Flour – 1 tsp
Lemon Juice - 1 tsp
Onion Powder - 1 tsp

Method

In a pressure cooker, heat butter. Add bay leaf, chopped garlic and sauté it for few sec.

Now add tomatoes and 2 cups of water. Pressure cooks it for 2 whistles.

Once it done, you can easily remove the outer skin of tomatoes.

Let t cool down and blend it well. No need to add water.

Strain this and remove the seeds. Now you can add little water.

Heat this again with bay leaf, sugar and salt.

Boil this for another 3 to 4 minutes. In a bowl add corn flour with little water and mix well. Add this into tomato soup.

Boil until you get thick consistency. Season it with black pepper powder. Add fresh cream and garnish with chopped coriander leaves. Serve hot.

Pepper Gobi Capsicum Fry

This is a healthy and spicy gobi curry. Most of the kids addicted to cauliflower curry. This should be awesome when you stuffed this curry with bread, roti... you may feel awesome and extraordinary.

This goes very well with ghee rice/fried rice/lemon rice/curd rice...
Ingredients

Cauliflower – 1 (Medium)

Chopped Onions – 2 (big)

Chopped Capsicum – 1 (medium)

Salt to taste

Ginger Garlic Paste – 1 tsp

Sliced Green Chilli – 2

Lime Juice – 1 tsp

Rice Flour – 2 tsp
Ghee

Oil – 2 tsp

For Dry Roast & Grind

Cumin Seeds – 1 tsp

Dry Red Chilli – 4

Peppercorns – 2 tsp

Fennel Seeds – ½ tsp

To Temper

Fennel Seeds – ¼ tsp

Cinnamon Sticks – 2

Bay Leaf – 1

Clove – 2

Chopped Curry Leaves – few

Chopped Coriander Leaves - few
To Saute
Chickpea/Kondaikadalai - 1/2 cup (Boiled)
Salt to taste
Butter/Ghee - 2 tsp
Freshly Ground Pepper - 1/2 tsp

Method

Wash and clean the cauliflower florets into small pieces, and put it in hot water for at least 10 to 15 minutes.

Drain the excess water and keep it aside.

In a pan, heat oil. Add the tempering ingredients one by one and saute it for few seconds.

Now add chopped onions, sliced green chill and saute till it becomes mushy.

Then add ginger garlic paste and fry for few minutes. Now add cauliflower pieces with little salt fry on medium flames.

Close the lid and keep cook on medium flame. No need to add water to make this curry.

In a pan add the ingredients which are under for dry roast and grind, saute it for few seconds and grind t as a fine powder.

Add this masala powder into gobi curry and keep cook. Then add lime juice and mix well.
In a pan, melt butter. Add cooked chickpea, saute with ground pepper and let it be for 2 min. Then transfer into gobi curry and give a nice mix.

Garnish with chopped coriander leaves and serve hot with chapatti/rice…

Stuffed Spinach with Mixed Veggie

Spinach is the very good veggie. This will give fine taste cooked with other vegetables. This stuffing goes well with chapatti, bread well.

Ingredients

Chopped Spinach – 1 bunch

Chopped Beans – 10

Chopped Carrot – 2 (small)

Bengal Gram/Kadala Paruppu – 3 tsp (soaked)

Sliced Green Chilli – 4

Salt to taste

Finely Chopped Onions – 1 (big)

Grated Coconut – 4 tsp

Oil – 2 tsp

(To Temper)

Mustard Seeds – 1

Urad Dal – ½ tsp

Cumin Seeds – ¼ tsp

Dry Red Chilli – 2

Fennel Seeds – a pinch

Curry Leaves – few

Chopped Coriander Leaves – few

Method

Pre soak channel for 5 to 10 minutes. In a vessel, add channa dal, beans carrot with sliced green chilli and salt. Add litter water and cook it.

When 75% of cooking done, add chopped spinach and cook on low flame. Make sure it should not burn. Then transfer into another plate.

In a kadai, heat oil. Add the tempering ingredients which are under to temper and saute it for few sec.

Add chopped onions and fry well. Now add grated coconut. Saute it for few min.

Add the cooked spinach into this. And mix well. Serve with roti/rice.

Green Peas Masala Sundal

This is one of healthiest and spicy snack. It is especially good and winter and rainy season. This is rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.

This can be stuffed with bread and making chapatti roll. We can use this to prepare green peas chat masala. That will be tasty and  lip smacking snack too.

This goes well with bread, chapatti, dosa, idli, stuffed samosa, lemon rice, tamarind rice, coconut rice, curd rice...
Ingredients

Green Peas – 1 cup (Soaked)

Chopped Onions – 1 (big)

Chopped Tomatoes – 1 (big)

Crushed Ginger & Garlic – 2 tsp

Dry Kasoori Methi Leaves – ¼ tsp

Chilli Powder – 1 tsp

Coriander Powder – ½ tsp

Fennel Powder – ½ tsp

Oil – 1 tsp

(To Temper)

Fennel Seeds – ½ tsp

Cinnamon Sticks – 1 inch piece

Clove – 2

Bay Leaf – 1

(For Coarse Paste)

Grated Coconut – 5 tsp

Fennel Seeds – ½ tsp

Method

Pressure cooker green peas with little salt and cook till gets 3 whistles and keep it aside.

In a pan, heat oil. Add the tempering ingredients which are under to temper and sauté it for few ssec.

Then add the chopped onions and sauté it. Now add chopped tomatoes and sauté this becomes mushy.

Add crushed ginger garlic into this, sauté this for few min. Now add all spices with little water.

Add cooked peas and mixed well. Add crushed kasoori methi leaves and mix well.

Mango Juice

This is tasty mango juice. I love this... When you have fresh mango juice you may feel amazing. Simple to make and kids favorite juice too.
Ingredients

Chopped Mango Pieces – 2
Sugar – 4 tsp
Water – 1 cup
Ice cubes - few
Method
Wash the mangoes, remove the skin and chop them into cubes.
Add it to a blender along with sugar and ice cubes, add water and blend it to a smooth juice.
Strain and remove the leftover pulp.
You can refrigerate for few min and add few more ice cubes and serve chilled.

Spinach Kuzhambu

Spinach kuzhambu is a healthy dish and good for health. It contains vitamins and iron. t is very popular in Indian cuisine. Fresh leaves can be eaten with taco, burger and salad too. 

This goes with steamed white rice/chapatti/dosa/idli/idiyappam...

Ingredients

Chopped Spinach – 1 bunch

Chopped Onions – 1 (big)

Chopped Tomatoes – 2 (medium)

Chopped Carrots - 3

Toor Dal – ½ cup (Soaked)

Turmeric Powder – ½ tsp

Tamarind – blueberry sized ball

Hing – ¼ tsp

Oil – 2 tsp

(For Roast & Grind)

Dry Red Chilli – 6

Coriander Seeds – 1 tsp

Channa Dal – 1 tsp

Cumin Seeds – 1 tsp

Fennel Seeds – ½ tsp

Peppercorns – 1 tsp

Oil – 1 tsp

(To Temper)

Vengaya Vadagam (kari Vadagam) – ½ tsp

Curry Leaves – few

Chopped Coriander Leaves – few

Method

Soak tamarind in hot water and extract the juice and keep it aside.

Pressure cook toor dal with, hing, turmeric powder, ½ tsp oil and required water then cook this till 3 whistles comes out. Once it done, mash it well.

In a pan heat oil and add the ingredients one by one which are under for dry roast and grind and then saute it for few seconds. Let it cool down completely and grind it as fine powder. And keep it aside.

In a kadai, heat oil. Add chopped onions and fry for few minutes. Now add chopped tomatoes and fry till it becomes mushy.

Add carrots with little salt and fry for few minute.  Now add tamarind juice and close lid.

Then add the masala powder and required water. Now add mashed dal and keep cook on medium flame.

Add chopped spinach leaves and close the lid and keep cook until it gets cooked well.

In a pan, heat oil and add the tempering items one by one and sauté it for few sec. Then add into spinach kuzhambu.

Serve hot with steamed white rice/chapatti…