KARTHIIGAI DEEPAM

GREEN PEAS PULAV

INGREDIENTS:


1 teacup basmati rice
250 gms cauliflower
150 gms  green peas
2 sticks cinnamon
2 cloves
3 cardamons
2 chopped onions
2 bay leaves
4 tblsps ghee
water 2 1/4 cups
salt to taste

To be ground into a paste:
1 big bunch fresh coriander leaves
6 green chillies
1 inch piece ginger
6 cloves garlic

METHOD:

Heat the ghee in a vessel and fry the onions for 1 minute.
Add the paste and fry for at least 3 to 4 mins.
Add the cinnamon, cloves, cardamoms and bay leaves and fry for 1 minute.
Add the rice, vegetables, salt and water to cook.
Cover and cook slowly until the water is absorbed and the vegetables are cooked.

Serve hot with kadhi or curd.

VEGETABLE MASALA MINI IDLIS

INGREDIENTS:

5 tsps of oil

1 onion
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1/2 tsp of garlic paste
2 red chillies
3 tblsp of cabbage (cut into small pcs)
1/2 piece of capsicum (cut into small pcs)
1 spring onion
1 tomato
3 tbsp of boiled green peas
2 tbsp of peanuts
1tbsp of red chilli powder
1 tbsp of coriander leaves
15 small steamed idlis
1 tsp of lemon juice
salt to taste

METHOD:

Heat oil in a pan.  Add onion, mustard seeds, jeera, garlic paste, cabbage, capsicum, spring onion, tomato, boiled green peas, salt and saute for 3 minutes. Add half crushed peanuts, red chilli powder, coriander leaves and steamed idlis and cook for 3 minutes.Add lemon juice and serve.

RAWA KESARI

INGREDIENTS:


Rawa (Samolina)   1 cup
Sugar                      2 cups
Kesari colour powder  little
Cardamom   3
Cashewnuts  and kismis
Water   2 1/4 cups
Ghee         8  heaped tblsps

METHOD:


In a pan roast the rawa adding 2 tsps ghee until it is light brown.
Then put sugar and add 2 1/4 cups of water and boil till the sugar melts.
Add rawa little by little so that lumps are not formed.   Add 5 tblsps of ghee,(the more ghee you add the more softer the kesari will be)  kesari colour powder mixed in little water.  Then add cardamom powder. Keep stirring the mixture. In a small pan add ghee and fry the cashewnuts and kismis and add it to the rawa kesari. Keep stirring till the mixture becomes soft and non-sticky.

Yummy rawa kesari is ready!!!!!!

SET DOSA

INGREDIENTS:

3  Cupsof raw rice
1 cup tightly packed poha

1 tsp methi seeds
1/4 cup urad dal
1/4 cup beaten yogurt
1/2 tbsp salt
a pinch of baking soda

METHOD:

Soak rice, methi seeds and urad dal together for 4-5 hours.
Soak poha in separate bowl with beaten yoghurt for 1-2 hours.
Grind soaked poha to a smooth paste and set aside.
Grind soaked rice mixture into ver smooth paste adding water.  Do not add too much water just add enough water to grind.
Add salt and baking soda.
Mix well with hands and keep in a warm place overnight.
Heat tawa in medium heat.  Pour a laddleful of batter DO NOT SPREAD and let it cook gradually over medium heat.
It should look like a thick pancake.  Add very little oil inside the edges of dosa.  Flip and cook on the other side.
Serve hot with coconut chutney, ginger chutney.

TIL LAADOO

INGREDIENTS:

1 Cup sesame seeds (white)
2/3 cup jaggery
1 tsp ghee
1/4 cup crushed peanuts
1/2 tsp ghee for greasing

METHOD:

Roast the til till they are light golden in colour.  Cool and keep aside.  Heat the ghee in a pan and add the jaggery.  Simmer over low flame till it caramelises and forms a hard ball when you add a drop in cold water.  Add the roasted til and peanuts and mix it. Put off the gas.  Grease your palms with a little ghee and roll into laadoos.

KOLAM DESIGNS

     

                      

KURKURE CHAAT

Ingredients

Kurkure (masala) (big packet)     1

Cucumber  3  

Tomatoes   3

Onion         2

Capsicum    1

Corn (boiled)  half cup

Pomegranate   quarter cup

Coriander leaves

Chilli powder 1/4 tsp

Black pepper powder little

Jeera powder 1/4 tsp

Lemon (big)    1

Salt to taste

Method

Cut the cucumber, tomatoes, onion, capsicum into small pcs. Add the boiled corn, pomegranate, chilli powder, black pepper powder, jeera powder and salt.  Add the lemon juice and mix it well. Just before serving add the kurkure otherwise it will become very soft. Decorate it with coriander leaves.

MASALA BHATH

Ingredients

Rice 1 cup

Potato 1

Peas a handful

Capsicum 1

Onion 2

garlic 2 pods

Green chillies 2

Goda masala 1 tblsp

Chilli powder 1 tsp

Turmeric powder 1 tsp

Mustard 1/2 tsp

Jeera 1/2 tsp

Lavang 3

Elaichi 2

Dal chini

Kaju 5or 6

Oil 2 or 3 tblsp

Salt to taste

Cook 1 cup rice until the grains are separated.  Spread the rice in a plate to cool.Keep it aside. In a pan add oil, mustard, jeera,lavang, elaichi dal chini, kaju, green chillies slit and garlic pods.  Add the cut onions and after sometime add the cut potatoes, peas, capsicum. Add turmeric powder, goda masala and chilli powder. Fry for sometime until the vegetables are cooked.  Add the rice, salt and mix it well. Garnish with coriander leaves.

Serve it in a plate with curd.