Avasara poondu podi / Avasara garlic podi

Whenever I find little time to prepare chutney for dosa/idly or when no power at home, used to prepare this avasara poondu podi. Very simple and can be prepared in a minute. Same like gun powder, have to mix this with gingelly oil and serve it with dosa/idly. This can be done using mixie or our olden days style mortar and pestle. We normally prepare this without peeling garlic.

Ingredients :

Handful of Garlic pods
1/2 Tbsp Chilli powder
Salt to taste

Method:

Using Mixie :

Add everything and grind coarsely.

Using Mortar and Pestle :

Clean and wipe mortar and pestle.
Add garlic pods and crush them.

Now add chilli powder and salt. Crush and grind coarsely.

Add gingelly oil and serve it with dosa/idly.

Semiya / Vermicelli Payasam Kulfi

Day 7 Sweet Recipe :

Sheer confusion yesterday of what to prepare for sweet and that too in short time...After so many sweet recipes conflicting in my mind, compromised myself to prepare semiya payasam...tho' his favourite recipe... wanted something different to prepare for his birthday week..but unfortunately  had less time for preparation...Then decided to present the same semiya payasam in different way so tried this semiya payasam kulfi...very easy n simple recipe and was really good to taste. I am happy that he liked this way very much rather than the regular one :) I have used ready made payasam mix in this recipe cos of time constraint...you can cook your own way and try this...
Here is the recipe...

Ingredients :

2 Tbsp Semiya Payasam mix
2 Cups Milk
Kulfi Mould


Method:

Boil milk and let it cool for sometime.

Mix semiya payasam mix to the milk and cook them for 3 minutes or until the semiya gets cooked and the milk turns thick.

Remove from flame and let it cool.

Transfer them to kulfi mould and freeze it for 5 - 6 hours.

After removing from freezer, hold it in running water to get loosen.
Transfer to plate and enjoy your cold semiya payasam.

Happy cooking!

Note :

I have used ready mix, it contains all nuts and sugar so did not add anything extra.
Remove elachi before transfering into kulfi mould.





 

Brinjal / Eggplant Briyani - kathirikai Biryani

Ingredients :

2 Cups Rice ( Raw rice or basmati rice)
2 Onions, Sliced
2 Tomatoes, Chopped
6 Brinjals / Eggplants, chopped
4 Green chillies, slitted vertically
1/2 Tbsp Ginger Garlic Paste
1 Tsp Turmeric powder
1 Tbsp Chilli powder
1/2 Tbsp Chicken masala powder (optional)
3 Tbsp curd
Salt to taste
2 Tbsp oil
4 Cups Water
Handful of Pudina / mint

Masala Ingredients :

1 Elachi
small piece of Cinnamon
2 Star anise
1 Bay leaf

Method:

Heat oil in cooker and add masala ingredients.

Add sliced onions, fry them for a minute and add ginger garlic paste.

Saute well and add green chillies and mint.

Now add tomatoes, Saute them for a minute and add the chopped brinjals.

Add all the powder items (turmeric powder, chilli powder, chicken masala powder and salt) and mix well so that the spices gets mixed with the brinjal. Beat the curd and add to the masala.
Meanwhile soak rice for 10 minutes. Add the soaked rice to the brinjal masala and mix well.

Measure 4 Cups of water and add to the rice. Taste and adjust salt.

 Close the lid and cook it for 3-4 whistle or transfer to electric cooker.
 Serve hot with Raita.

Note :

I personally like the flavor of chicken masala powder so used to add it.
I have used small brinjals, even this can be done with the big one.

Simpe Veg Rice for Babies

This recipe can be given to babies after 6 months or after starting veggies n rice for them. If you prepare this recipe for small babies, mash and serve them. Normally we give dal rice for babies after started weaning , instead you can try this once in a week. Add salt very little because normally doctors will not prefer to give salt for babies.

 Ingredients :

1 Carrot, Grated or chopped finely
1 Potato, Grated or chopped finely
4 Florets Cauliflower
5 - 6 peas
3 Garlic pods
1/2 Tsp Jeera
2 Peppercorns
1/2 Cup Rice
1 1/2 Water
Salt to taste
1 Tbsp Ghee

Method:

Wash rice and add all veggies, jeera and peppercorns.
Add water and pressure cook it for 4 to 5 whistle.
Remove and add salt and ghee before serving.

Mango Wheat Halwa

Day 6 Sweet Recipe :

Ingredients :

1 Cup wheat flour
1 Cup Mango pulp
2 Tbsp Sugar
4 Tbsp ghee
5 Badam

Method :

Peel mango skin and extract pulp from it.
Roast the wheat flour in a pan for a minute (medium flame), Keep stirring else it would get burnt. You will get nice aroma while frying it.
Remove from flame and let it cool .
Now add mango pulp to the wheat flour and mix properly to avoid lumps. You can add little water if it is too thick.
Keep in medium flame and add sugar to the wheat mixture.
Do not stop stirring else it would get stick to the pan. Add ghee little by little and mix them continuously.
Chop badam and add to the halwa.
Keep stirring for 5 - 10 minutes or till the halwa becomes thick and ghee gets separated from it.
Serve hot and enjoi ur sweet.

Linking this recipe with Mango Mania 99 

let's Cook : with Fruits 

and 

Cooking made easy with mango  @ Spice and Sugar tales