November 19, 2014

Pineapple Ada Pradaman


Ada Pradaman, a yummy and finger licking desert is famous in god's own country which is prepared during festivals. Its is a creamy dessert prepared using milk and jaggery. Condensed milk can also be added as substitute to Jaggery to make the dessert more creamier. Sauteing pineapple pieces in a ghee enhances the taste and flavor. 

I have included pineapple pieces in a regular pradaman, as my secret ingredients for October month "Shhh cooking secretly challenge" are pineapple and Jaggery given by a lovely blogger Janani from redchillicurry.com
Do visit her space to check out a delicious drink prepared using Apple and Milkmaid which was given by me for this challenge. http://redchillycurry.com/apple-drink/

Ada pradaman tasted very delicious with a bite of sauteed pineapple pieces in every spoon. A cup of hot or cold milk can also be mixed and served as yummy drink.



Ingredients :
  • 1 Cup Pineapple pieces, finely chopped
  • 500 ml Milk
  • 1/2 Cup Ada
  • 3/4 Cup Jaggery, grated
  • 2 Tbsp Ghee
  • 6-7 Cashews
  • 1 Elachi, Crushed
 Method :
  • Boil milk and simmer the flame.
  • Wash Ada and add it to the simmering milk.
  • Cook it for 30 minutes or till the ada gets soft and cooked.
  • Now add grated Jaggery and mix well.
  • Meanwhile, heat 1 tbsp ghee and add pineapple pieces.
  • Saute it for a minute and add it to the pradaman.
  • Cook it for couple of minutes in a low flame.
  • Heat 1 tbsp ghee in a separate pan and add cashews followed by Elachi.
  • Roast and add it to the pineapple pradaman.
  • Switch off the flame and serve.  

Serving Options :

Serve hot or cold.


 



November 12, 2014

Watermelon Rind Mor Kuzhambu / Watermelon Rind Buttermilk Kuzhambu



After posting couple of recipes using watermelon rind, here comes my third recipe using rind in buttermilk curry which is called as Mor kuzhambu. Mor kuzhambu is a famous south Indian kuzhambu which has a lovely flavor of Jeera and ginger with a mild tangy taste. This is served with hot rice along with some veg curries and preferably spicy curries to balance the taste bud. Urad dal vadai buttermilk kuzhambu (Vadai pota mor kuzhambu) is one of our favorite recipe and apart from vadai, vegetables like pumpkin, brinjal or Ash gourd can also be added.
Check out my previous recipes using Watermelon Rind :

Watermelon Rind kheer 
Watermelon Rind Puli kuzhambu



 Ingredients :
  •  2 1/2 Cups Curd
  • 1 1/2 Cups Water 
  • 1 Tbsp Rice
  • 1 Tbsp Toor dal
  • 200 gms Watermelon rind, chopped into cubes/chunks
  • 1 Onion, finely chopped
  • 5 Green chillies, sliced
  • 1/2 inch Ginger, chopped
  • 4 Tbsp Coconut pieces, finely chopped
  • 1 Tsp Jeera / 
  • Salt to taste
  • 2 Tbsp Oil 
  • 1/4 Tsp Mustard seeds
  • 1/4 Tsp Jeera 
  • A pinch of Hing powder 
Method :

Soak rice and Toor dal for an hour. 

Whisk curd and add water. Mix and keep aside.

Heat 1 Tbsp oil in a pan and add chopped green chillies.


Saute and add ginger followed by Jeera and coconut pieces.


Saute for a minute in a medium flame, cool and grind into smooth paste by adding soaked rice and Toor dal.


Heat the remaining oil in a pan and mustard seeds.

Once it starts spluttering, add Jeera followed by hing and finely chopped onions.


Saute till the onions turns translucent and add chopped watermelon.


Add Turmeric powder and salt. Mix well and add 1 cup of water.


Cook for 10 minutes in a medium flame or till the rind gets cooked.

Now add the ground paste and mix well.


 Cook for 5 minutes ( add water, if the curry is too thick ) and add the buttermilk.



Adjust salt and cook for a minute.

Garnish with coriander leaves or curry leaves and switch off the flame.

Serve hot.


Serving Options :

Serve with hot rice.

  
Note :

Do not boil kuzhambu for long time after adding buttermilk.





November 5, 2014

Palkova Poli


After diwali celebration, my house is filled with lots of sweets and savories and it is monotonous to eat and pack the same kind of sweets for my husband, so I tried a simple poli with a twist of adding leftover palkova sweet and served it for a evening snack. It tasted very delicious and was juicy after cooking due to the melted kova. Adding saffron is optional and I have added for the flavor and color. It can served hot or cold but personally we loved it hot with the melted juicy kova in every bite.


 wanna try this simple and yummy sweet recipe using leftover palkova ? 
Here is the recipe....

Ingredients :
  • 2 Cups Maida
  • 1 1/2 Cups Palkova
  • 3 Tbsp Ghee
  • 1 Tbsp Saffron  ( Optional )
  • 1/4 Tsp Salt
  • 1 1/2 - 2 Cups Water

Method :

Take a large bowl and add Maida followed by salt.

Add water little by little and make a dough. keep aside for 30 mins.



Divide palkova into 6 equal balls and keep aside.

  
Divide the maida dough into 6 equal balls.


Take one ball and  make a small cup shape to place the palkova ball.



Seal it carefully and make a round shaped dough. ( similar to Aloo paratha )

Roll it using rolling pin to form a round shaped poli. ( Roll it slowly )



Heat tawa, place the poli and smear ghee on top it.

Sprinkle few strands of saffron on both sides of poli by turning the other side.



Cook for a min in a medium flame or till the both sides gets cooked.

Once done, remove from the flame and repeat the process for the remaining dough.

 Serve hot.




October 31, 2014

Nellikai Sambhar / Gooseberry Sambhar - Without Sambhar powder and Tamarind

Have you tried Sambhar without sambhar powder, Chilli powder and Tamarind ?

 

My today's recipe "Nellikai Sambhar" is prepared without sambhar powder and Tamarind juice. Just an addition of few green chillies and lemon juice enhances the taste of sambhar and gives a refreshing flavor. This can be served either with hot rice, Idly or Dosa. 



Ingredients :
  • 2 Onions, sliced
  • 1 Tomato, Finely chopped
  • 5-6 Green chillies, sliced ( adjust according to taste bud )
  • 1 Small Lemon - squeeze out the juice and keep aside.
  • Salt to taste
  • 1/4 Tsp Turmeric powder 
  • 1 Cup Toor Dal 
  • 1 Tbsp Oil
  • 1/4 Tsp Jeera
  • A pinch of Hing powder
  • Few curry leaves
Method :

Wash and pressure cook dal by adding 2 cups of water for 5-6 whistles.

Remove and mash it. Keep aside.

Take a deep kadai or vessel and add sliced onions followed by tomato, gooseberry / nellikai, green chillies, 1 Tsp salt and Turmeric powder.



Add 1 - 1/2 Cups of water and cook it for 10 minutes or till the gooseberry gets cooked in a medium flame.



Now add the mashed dal and mix well.



Adjust salt and add water, if the sambhar is very thick.

Cook it for another 3-4 minutes and garnish with curry leaves.



 Heat oil in a small pan and add Jeera followed by hing.

Add it to the sambhar and switch off the flame.

Now add lemon juice and mix well.

Serve hot.



Serving Options :

Serve with hot rice.





October 30, 2014

cheesy Corn cups



I believe that few combination of Ingredients compliment each other and gives a delicious recipe. One among them are "Corn and Cheese" which is widely used in pizza, pasta and sandwiches. When corn gets cooked with the cheese, the aroma of corn and the flavor of cheese blends so well to give a finger licking tasty dish. Corn and cheese snack is one of my favorite munch during rainy days. Just a cup of cooked corn with a grated cheese will not only make my tummy full, it also brings a complete joyous in each spoon. Diet Watchers, excuse me ;)
Cheesy Corn Cups, a baked yummy cups filled with cheesy corn and flavored with pizza seasoning can be served as a starter or evening snacks. As this recipe goes to my favorite monthly event "5 ingredients Fix Challenge", I have used only 5 ingredients with CORN as the main key ingredient. 5 Ingredients Fix Challenge is a monthly event hosted by Lakshmi Vimala from Cookingclub17 in which 5 Ingredients were given and an innovative dish should be submitted before end of the month. And for October month challenge, the twist of challenge was to prepare a recipe using Corn as the key Ingredient.

Check out my previous entries which were prepared with 5 Ingredients.

Watermelon Rind Kheer
Papad Pockets
Veggie Macroni Soup
Veggie tart with an Indian Twist
Strawberry Kulfi
Chicken and Spinach Soup

If you are Interested to participate in our 5 Ingredients Fix Challenge, mail to vimalalakshmi2010@gmail.com

Ingredients :
  • 1/2 Cup Fresh corn kernels
  • 3 Cubes Cheese, grated ( I have used Amul cheese in this recipe )
  • Salt to taste
  • 1 Tsp Pizza seasoning 
  • 6 Puff sheets
Method :

Thaw puff sheets according to the instructions given in the box.

Grease the muffin tray with little oil or butter.

Take one puff sheet and place it in the muffin tray. keep aside.

In a small bowl or plate , add grated cheese followed by corn kernels, pizza seasoning and salt.


Mix well and fill the puff sheet cups with corn mixture.



Bake it for 15 minutes at 180 degree Celsius in a pre-heated oven.

Once done, remove from the oven and serve hot.


Serving Options :

Serve hot with Tomato sauce.




 

Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"





October 29, 2014

Watermelon Rind Puli Kuzhambu / Watermelon Rind tangy gravy

,

Here comes my another interesting recipe using Watermelon Rind after my Watermelon kheer. As I had mentioned in my previous post, our weekly shopping never ended without watermelon. So, instead of throwing away the white parts (rind), I started using it in a different forms of cooking as it is healthy too. Puli kuzhambu is a south Indian famous tangy gravy which is served with hot rice. Puli kuzhambu can be  prepared with lots of veggies like pumpkin, ash gourd, brinjal etc but for a twist, I tried this kuzhambu with watermelon rinds. As it is a water filled fruit, the rind absorbed all the flavors of gravy and tasted very delicious with a lip smacking tangy taste. Any veggie stir fries like beans poriyal, potato podimas, cabbage poriyal etc goes well with this kuzhambu and personally I loved it with a simple egg omelet. 


Ingredients :
  • 2 Big Onions, Finely chopped
  • 2 Medium Tomatoes, finely chopped
  • Half of Watermelon rinds, chopped into pieces
  • 1/4 tsp Turmeric powder
  • 1 1/2 Tsp Chilli powder
  • 2 Tsp Coriander powder
  • salt to taste
  • lemon sized Tamarind
  • Few Curry leaves
  • 1 Tbsp Oil
  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Jeera
  • 1/2 Tsp Methi / Fenugreek seeds
Method :

Soak tamarind before starting the process with 1 cup of water.
Heat oil in a pan and add Mustard seeds. Once it starts spluttering, add Jeera followed by Methi seeds.
Add the chopped onions and saute well for couple of minutes in a medium flame.


Add the chopped tomatoes and saute well till it turns soft.


Fry it for a minute and add the chopped watermelon rind pieces.


Now add Turmeric powder followed by Coriander powder and chilli powder.


Mix well and fry it for a minute in a medium flame.
Meanwhile, extract the juice from soaked Tamarind and keep aside.


Now add the Tamarind juice followed by one cup of water and salt.


Close and cook for 10 - 15 minutes in a medium flame or till the rind gets cooked .


Add curry leaves and switch off the flame.

Serve hot.

Serving Options :

Serve with hot rice and veggie stir fry or papad. 
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