Saturday, March 30, 2013

Carrot orange juice recipe (with ginger)

carrot-orange-juice

I like to drink carrot juice. Here in Singapore food courts/ juice shops, we get so many awesome combination of fruit and vegetable juices. I am always amazed with the wide variety of choices. Though some a awkward combinations for me, I like many. One of the combo I drink often is carrot orange juice with ginger. Here we can choose the combinations too. I have few other combinations which I am planning to try at home.

This has very nice flavour and beautiful colour as well. Kids will surely love to have it just coz  of its colour! Its healthy and eye appealing, what else we need?
carrot-orange-juice 

Carror orange juice recipe

Recipe Cuisine: Continental  |  Recipe Category: Drink
Prep Time: 15 mins    |  Cook time: 0 mins    Serves: 2

Ingredients

Carrot - 2 (small)

Orange - 2

Ginger - A small piece

Sugar (optional) - As needed


Method

  1.   Peel off the skin of orange and wash and clean carrots and slice them roughly. Place them in blender with ginger and grind smoothly.1-carrot
  2. Strain in a metal strainer and serve immediately.2-carrot

Notes


    • You can skip ginger if you are not big fan of it, but it helps in digestion of the raw carrots and prevent heart burn.

Serve this healthy drink immediately. You can blend it with few ice cubes if you want it cold.

carrot-orange-juice-recipe

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Thursday, March 28, 2013

Manathakkali kerai thanni saaru recipe | Manthakkali keerai recipes

manathakkali keerai recipes
           This is a perfect remedy for mouth ulcer. Manathakkali keerai or Black nightshade has lot of medicinal properties, but what I know is its a wonderful home remedy for mouth ulcer and of-course ulcer. As a kid, I used to love the looks of the berries, it looked as if they are the berries that are described in the English stories I used to read as a kid. Somehow, no idea why!! May be I had no idea about berries those days and imagined these so!  Only these are too tiny and cute. The leaves are also chewed raw if the mouth ulcer is too big and painful to get immediate relief. I have not done so, but have seen few people who had done it and got relieved. Basically this thanni saaru has coconut milk and jeera too in addition to this keerai to cure your mouth ulcer. I already have Agathi keerai Thanni saaru posted few years back. Yes, we make thanni saaru when ever possible for its goodness!
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Tuesday, March 26, 2013

Pineapple rasam recipe | Pineapple recipes

Pineapple rasam recipe
           I have tasted pineapple rasam only in marriages or in restaurant lunch menus. And definitely it is very unique by its taste and flavour. But neither mom nor MIL make this in their kitchen. But I wanted to try and post in Rak’s kitchen, so referred to the cookbook mom gave and tried. Both me and Vj liked the rasam, I dint tried with Aj yet. I always love pineapple flavour.  Be it pineapple juice or pineapple kesari, I love the fruity smell. The best thing I like in fruit salad with ice cream they serve in Saravana bhavan is pineapple Blushing.  So wanted to try this rasam with my favorite pineapple in it,  for a long time. Atlast I tried and here is the recipe I adapted to suit my taste and convenience. Sure you can impress your guests with this one, inspite of the usual rasams.

Pineapple rasam recipe

Pineapple rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 10 mins    |  Cook time: 15 mins    Serves: 4

Ingredients


Pineapple - 2 rings/ slices

Tomato - 2

Rasam powder - 1 tsp

Turmeric - 1/8 tsp

Cooked toor dal - 1/2 cup

Salt - As needed

Curry leaves - 1 sprig

Coriander leaves - 2 tblsp


To grind coarsely

Pepper - 1 tsp

Jeera - 1 tsp

Garlic - 4 flakes


To temper

Oil - 2 tsp

Mustard - 1 tsp

Fenugreek seeds (optional) - 1/2 tsp

Red chilli - 2

Asafoetida - 1 pinch


Method

  1. Pressure cook dal and mash it and keep aside. Powder pepper, jeera and garlic coarsely. Keep aside.
  2. 8-pine
  3. Grind one ring/slice of pineapple to paste and keep aside as well.
  4. 7-pine
  5. In a bowl, mash 1 tomato and add 1 cup water. Chop other tomato and pineapple slice finely. Mix salt, 3/4th of the ground pepper, jeera and garlic, ground pineapple, rasam powder and turmeric with the mashed tomatoes.
  6. 5-pine
  7. In a kadai, temper with the items given under ‘To temper’ table, followed by curry leaves. Add the reserved 1/4th part of jeera, pepper and garlic powder and give a quick stir.
  8. 4-pine
  9. Add chopped tomato and pineapple and fry for 3-4  minutes in medium flame.
  10. 3-pine
  11. Add the mixed items we kept in step3 and enough water to adjust its consistency. Bring it to boil. Add cooked dal.
  12. 2-pine
  13. Top with chopped coriander leaves and when the rasam is about to boil/ raises frothy, switch off the flame and cover immediately.
  14. 1-pine

Notes

    • Tangy pineapple is apt for this rasam.
    • Pineapple rasam can be made along with lemon also. I will post that version some other time.

Serve the flavourful rasam hot, with rice and appalam, along with the other poriyals/ curry.

pineapple-rasam+recipe

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Saturday, March 23, 2013

CANTALOUPE JUICE RECIPE | SUMMER DRINK RECIPES

Cantaloupe-juice
I saw this fruit cantaloupe in the shop last week and found it look more similar to the kirini pazham we get in India. When I tried to find out in the net, there are so many  varieties like honey dew, cantaloupe/ musk melon. But what ever they belong to, the taste is very similar. And these are great thirst quenchers for the summer and great body coolant as well. I love to eat as such, but Vj likes to have it as juice. Its really yummy and I like its flavor a lot. And above all its so simple to make, just blend it with sugar and serve chilled!


Cantaloupe juice

Recipe Cuisine: Indian  |  Recipe Category: Drink
Prep Time:10 mins     |  Cook time: 0 mins     Serves: 3

Ingredients


Cantaloupe - 1

Sugar - 3 tblsp

Method

  1. Cut the fruit into two halves as shown and  scoop out the seeds first and discard. Then using a scooper/ laddle we use for gravies, scoop the pulp from the fruit.2-kirini 
  2. As you scoop, transfer to the juicer jar and blend it with sugar until smooth. Adjust sugar as per your taste. 1-kirini

Notes

    • You can scoop the pulp and keep refrigerated in an airtight box and blend it whenever needed (within a day).
    • Mix well before serving.

Enjoy this amazing body coolant this summer and keep your family cool! Cool

kirini-pazham-juice


Technorati Tags: Cantaloupe juice recipe,cantaloupe recipes,kirini pazham,kirini palam,summer drinks recipes summer drink recipes for kids
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Wednesday, March 20, 2013

Corn pulav recipe | Sweet corn recipes

corn-pulav-recipe
          I had corn pulav/ corn pulao/ corn pilaf only 2-3 times before. In buffet and once in flight. I loved it both the times. It was very simple to look at,  yet had wonderful taste. Even Aj loved it when he has it with some dal in the flight and with aloo palak in the buffet once. So I had a thought of trying it since last year when I travelled to India, now after almost an year, now only I triedTongue. It came out very well and corn is always my boy’s favourite. So he enjoyed it. You can make this corn pulav for even your lunch box and pair it with something like dal makani, rajma masala or even palak paneer or aloo palak ~ it makes a hearty meal!

corn-pulao-recipe

Corn pulav recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 20 mins    Serves: 4

Ingredients

Basmati rice - 2 cups

Sweet Corn, Frozen - 1 cup

Green chilli - 2

Milk (optional) - 1/2 cup

Water - 2 cups

Mint leaves - 10

Coriander leaves - 2 tblsp

Salt - as needed


To grind

Garlic - 5

Ginger - A small piece

Pepper, (black, whole) - 1 tsp

Cinnamon - 1 small stick

Cloves - 2

Cashew - 7


To temper

Oil + ghee - 3 tblsp

Bay leaves - 1

Elachi - 2


Method

  1. I used frozen corn, if you are using the fresh sweet corn, first separate the kernels. Wash and keep aside. Soak the rice for at least 20 mins. Grind the items under ‘To grind’ table with little water to a smooth paste.
  2. 1-corn
  3. Heat a pressure cooker with oil and temper with bay leaves and elachi followed by slit chillies. Add the ground paste and fry for 2 minutes in medium flame and let the raw smell go away.
  4. 3-corn
  5. Add the corn and fry for another 2 minutes in medium flame. Add little salt for the corn. Add the milk and water, bring to boil.
  6. 2-corn
  7. Add salt, mint leaves, coriander leaves and rice. When it starts boiling, check for salt and reduce the flame to lowest possible and cook for 12-15 minutes.
  8. 4-corn

Notes

    • You can add onions in the recipe, I wanted to make it simple so dint add.
    • Milk gives a sweet richness, but you can replace it with coconut milk or water too.
    • If you cant reduce the flame much in your stove, you can cook this same with different water ratio. If the flame is higher, then you may need more water.So experiment with your water ratio.

We had it with Paneer butter masala Batting Eyelashes Simple superb combination !!Happy

corn+pulav+recipe
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Monday, March 18, 2013

Spaghetti with spinach | Spaghetti recipes

spaghetti with spinach and garlic
I like the combination of pasta and spinach always, like in this recipe. It goes well with each other. So when I saw this recipe in the cookbook I borrowed from library, I loved the simplicity of the recipe and sounded healthy too. So made it last week for my lunch. It was so filling and had a hearty meal. Make it for your kid, they would love it too. The flavour burst of garlic and the tanginess lemon gives, yummy!

spaghetti-spinach-garlic

Spaghetti with spinach recipe

Recipe Cuisine: Continental  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 30 mins     Makes: 2

Ingredients


Ingredients

Spaghetti - 250 gm

Spinach - 1 cup

Garlic - 4 pods

Parmesan, grated - 2 tbslp

Lemon - 1/2

Pine nuts(optional) - 2 tblsp

Olive oil - 4 tblsp

Salt - As needed

Chilli flakes - 2 tsp



Method

  1. Boil enough water with salt and cook spaghetti in it as per package instructions. Once done, drain it and mix a tblsp of oil to it and keep aside.
  2. 1-spaghetti
  3. Wash spinach leaves and keep it immersed for a minute (blanch) and again wash it in cold water.
  4. 2-spaghetti
  5. Chop it roughly and peel and chop garlic also very finely. Heat a pan with 3 tblsp oil in medium heat. Add garlic cook it for 2-3 minutes in low flame.
  6. 3-spaghetti
  7. When it turns golden, add spinach in a scattered way and mix well.
  8. 4-spaghetti
  9. Switch of the flame and squeeze the lemon and add pine nuts if desired.
  10. 5-spaghetti
  11. Mix well and mix it with the cooked pasta in a large mixing bowl. Add cheese, little salt, chilli flakes and mix well.
  12. 6-spaghetti

Notes

    • Baby spinach can be used as in the original recipe.
    • Pine nuts is purely optional, but please add cheese and do not skip it.
    • For healthier version, replace spaghetti with whole wheat spaghetti.

Garnish with more cheese and chilli flakes as needed at the time of serving.

spaghetti with spinach and garlic

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Thursday, March 14, 2013

Karadaiyan nombu adai recipe, How to make sweet, salt version

karadaiyan-nombu-adai-sweet-salt
Karadaiyan nombu adai recipe,karadaiyan nombu adai recipe - Sweet and salt version. Learn how to make the nonbu adai authentically with home made rice flour.  This is one of the Thamizh festivals I have seen as I grew up. I can never forget the yellow thread with a flower tied to it, that we tie around neck/ hand. Every day I apply turmeric to keep it yellow every day😊. Adai is secondary for me those days, but this yellow thread excited me a lot, don't know why. The adai is very flavourful as we roast and add karamani( black eyed peas). My mom adds nava dhanyam in this just for name sake, but its optional. so add it one each, while roasting karamani(Rice by itself make a grain(nell)). I usually sandwich both sweet adai and savoury adai during my childhood, as I am not big fan of jaggery those days. Now I like both. My MIL have no practice to do this nonbu, but I wanted to record here, so made it. After long time the flavour of this adai took me back to the childhood days 👧.

What is Karadaiyan Nombu festival? Learn more about the festival here in my Dad's post :) 

karadaiyan-nonbu-adai-salt
The festival is celebrated when the Tamil month Panguni begins and precisely at the time when month starts. But can also be made at the nalla neram of that day. So make it as per your convenience.

nombu adai sweet

Karadaiyan nonbu adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 2 hours    |  Cook time: 30 mins    Makes: 14 each

Karadaiyan nombu adai in tamil, click here

Ingredients

Raw rice - 1 & 1/2 cups

For sweet adai

Rice flour - 1 cup

Jaggery - 1 cup

Water - 2 cups

Coconut pieces - 4 tbsp

Karamani/ black eyed peas - 1/4 cup

Cardamom - 1, powdered


For salt adai

Rice flour -1 cup

coconut - 4 tbsp

Karamani - 1/4 cup

Salt - As needed

Oil - 1 tsp

Mustard - 3/4 tsp

Green chilli - 2

Curry leaves - 1 sprig

Asafoetida - 2 generous pinches


Method

  1. Wash and soak rice for 1 or two hours. After soaking, drain water completely and spread it in a clean kitchen towel.How to make karadaiyan nonbu adai 1 
  2. Mean while, roast karamani and 7 other grains(optional)– I used  channa, black urad, green moong, finger millet, red milltet, mocha kottai, dried peas . Roast until karamani starts golden and nice aroma wafts. Let the flame in medium flame.How to make karadaiyan nonbu adai 2
  3. Soak in water until you do the other works.How to make karadaiyan nonbu adai 3
  4. Now the rice flour, let the cloth absorb excess water. Say for 30 minutes. Grind it to a fine powder in a mixer. Sieve it and if you get more remains(coarse rice in the sieve) again powder it sieve to prevent wastage.How to make karadaiyan nonbu adai 4
  5. This will yield 2 cups plus little more. So you can use it for this recipe. 1 cup flour for each, sweet and salt version. Boil 2 cups water in a heavy bottomed vessel, add jaggery and dissolve it completely. 
    Updated : Roast the rice flour just a little until steam raises to remove excess moisture. For store bought flour, no need to roast.
    How to make karadaiyan nonbu adai 5
  6. Filter the jaggery to remove impurities in a metal strainer. Bring to boil again and add the karamani we soaked drained from water. Simmer the flame and add the flour in a sprinkled way. Mix it while you add briskly with other hand to avoid lump formation.   How to make karadaiyan nonbu adai 6
  7. Continue stirring in a mashing way, to break the lumps if any. When it becomes a lump as in the picture below, switch off the flame. It takes some time, so keep stirring. When it forms lump, it may look sticky, but after cool down, it will stiffen.How to make karadaiyan nonbu adai 7
  8. For salt version, heat a heavy bottomed pan with oil and season with mustard, green chillies, curry leaves, asafoetida. Add 2 cups water,mix salt to it. Bring to boil. You can add a pinch of asafoetida at this stage for extra flavour. Add karamani. How to make karadaiyan nonbu adai 8
  9. Simmer the flame and add the rice flour little by little as you mix with the other hand.  How to make karadaiyan nonbu adai 9
  10. Cook in medium flame, this will thicken soon than the sweet dough, so be prepared for that. When it forms as a lump, switch off the flame and transfer to another vessel.How to make karadaiyan nonbu adai 10
  11. By now the sweet dough would have cooled down. Make equal sized balls, flatten in well greased hands and make a hole in the middle. When u make hole, dip the finger in sesame oil to make it easier. Arrange in plate/ idli plate.How to make karadaiyan nonbu adai 11
  12. Repeat the same for salt version and make equal size balls and flatten in well greased hands, make a hole in the middle. Arrange in greased idli plate and steam for 5-8 minutes.How to make karadaiyan nonbu adai 12
Notes
    • You can use store bough rice flour also for this preparation.
    • Make sure you reduce the flame when you add flour and keep stirring to avoid lumps in the dough. If few lumps are there, it will break as we keep stirring, no need to worry.
    • Roasting karamani adds a great flavour, not only that, it also makes it cook easily. The longer it gets soaked, it will easily get cooked and be soft in the adai.
    • If you want, you can even boil the karamani to cook it before adding.
    • Keep the prepared dough covered, as it will become dry while cooling down.
    • It it is too dry, sprinkle water while you make adai. Otherwise the edges will be cracked.
    • You can add grated coconut in place of chopped coconut, both has its own texture and taste.
    • Longer the time you soak karamani, sooner and soft it will get cooked in the adai.
    • The sweet dough takes longer time to get stiff. So keep stirring.
    • You can add finely chopped ginger in salt adai while tempering…

We offer with butter(urugaadha vennai) and it does tastes best with it :)

Karadaiyan nombu adai
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bath Coconut milk veg.briyani Capsicum rice Sambar sadam Vegetable Biryani Layered vegetable Biryani Mushroom biryani Thengai Sadham Peanut rice Jeera Rice Mango rice Curd rice/ thayir sadam Lemon rice Veg pulao Sesame rice Channa pulao Jeera cashew pulao Beetroot pulao Narthangai sadam Instant puli sadam Methi pulao Soya chunks biryani Curry leaves rice Kashmiri pulao Dal kichdi Tawa pulao Badhusha Jangri Sweet boondhi Jalebi Maida Burfi Kesar Burfi Paal Kesari(Kesari using milk) Rava Kesari Semiya Kesari Fruit Kesari Ras malai Rasgulla Rava Ladoo Corn flour halwa Carrot Halwa Beetroot Halwa Badam Halwa Shahi Tukra/tukda Sandesh Kaju Katli Coconut Barfi Sweet somas Aval ladoo Atta ladoo Nei urundai Besan ladoo Gulab Jamun Mysore pak Boondi ladoo Chocolate burfi Microwave therattipal Aval kesari Eggless chocolate mousse Apple custard Nutella truffles Mango Sago Caramel bread pudding Aval payasam Fine vermicelli payasam Vermicelli payasam Sago/javarisi payasam Paal Kozhukattai Payatham paruppu payasam Paal payasam/ Milk Kheer Coconut payasam Paal kozhukattai jaggery Badam kheer Akkaravadisal Thiruvathirai Adai and Kali Sweet pooranam Pori Urundai for karthigai Deepam Kozhukattai Ulundu Kozhukattai Uppu vella seedai Poli Adhirasam Sakkarai Pongal Sakkarai Pongal -2 Kalkanndu pongal Paal pongal 7 kari kootu Wheat flour Appam Suzhiyan Adhirasam Panakam Nei appam Karadaiyan nonbu adai Maida seedai  Ellu kozhukattai Vella kozhukattai Nel pori urundai Sweet pidi kozhukattai Baby corn manchurian Gobi Manchurian Baby corn Bajji Plantain skin pakoras Oma podi/sev Onion pakoda(with mint leaves) Murukku(potato murukku) Kai murukku(with video) Thattai Kara sev Kara boondi Thenkuzhal Murukku Magizhampoo Murukku Savory Diamond cuts Uppu seedai and vella seedai Ola Pakoda/ Ribbon Pakoda Sweet diamond cuts Ulundhu vadai/Medhu vadai Vazhai poo vadai Keera vadai Masala vadai Cabbage vadai Thavala vadai Chilli Paneer Dry Vegetable cutlets Paneer Pakora Palak pakora Mysore Bonda Spring rolls Panner Tikka in oven Gulnar seekh kababs Corn seekh Kebab Corn Rolls Dhokla Khandvi Samosa Gobi 65 Beach style kara pori Aloo Bonda Chilli Bajji Vazhakkai Bajji Ring murukku Wheat flour murukku Spicy Mixture Bread Bajji Mini samosa Baked idli fry Seepu seedai Cashew murukku sabudana vada Thayir vadai Punugulu Green chutney 1 Green Chutney 2 Red chutney Sev Poori Vada Pav Bhel puri Dahi vada Dahi puri Pav bhaji Vada Pav Raj Kachori Canape chaat Aloo channa chaat Peanut chaat Chilli Parotta Upma adai Sweet and kara paniyarams Soya kheema toast Kaima Idli Chutney Idli Cocktail Idli Aloo veg grilled sandwich Aloo kathi roll Ammini kozhukattai Eggless Pancakes Red velvet pancakes Pizza Homemade paneer tikka pizza Bread Pizza / Pizza cups Vegetable Puffs Easy cheesy pasta Homemade Pasta sauce Macaroni and cheese Corn Chat Stir fried spaghetti Aglio olio Veg momos Creamy tomato pasta Broccoli pesto pasta Baked pasta muffins Spaghetti with Spinach Masala pasta Capsicum cheese paratha Aloo kathi roll Spicy veggie pizza Nutella chapati Blueberry pancakes Corn potato toast Spinach lasagna How to make paneer Ghee Ginger garlic Paste Garam masala powder Homemade Pasta sauce Homemade tortillas Sambar powder Rasam powder Koozh vadam Elai vadam mor milagai Tomato Thokku Neer Nellikkai/Pickled goose berries Mango thokku/ Maanga thokku Maa Inji Oorugai/Mango Ginger Pickle Mango Instant pickle Vadu manga pickle Narthangai Pachadi Filter Coffee Microwave hot chocolate Ginger cardamom tea Masala milk Kothamalli thanni Panakam Carrot Juice Carrot orange juice Cantaloupe juice Grape juice Pomegranate juice Guava lime cooler Papaya Honey Smoothie Honeydew melon smoothie Vanilla caramel milkshake Mango milkshake Nutella banana milkshake Chikku/Sapota milk shake Strawberry milkshake Pineapple,lychee melody Apple lemonade Tomato Juice Yellow watermelon Juice Orange juice with lemon Strawberry lemonade Watermelon juice Panneer Soda Custard powder Icecream Neer mor Masala chaas Red velver hot cocoa Jigarthanda Masala neer mor Mango lassi Ice lemon tea Masala coke Oreo milkshake Rose milk popsicles Honeydew melon granita Custard powder Icecream Easy nutella banana icecream Mango sorbet Ilaneer sorbet Grape popsicle Mango icecream Watermelon granita Stuffed Masala Buns Garlic Buns Garlic bread Khara buns Potato buns Pizza buns Eggless Jam biscuits Eggless Choco chip cookies Oma biscuits Oats savory crackers Shortbread cookies Eggless tutty fruity cake Microwave chocolate cake Eggless chocolate cake- Eggless vanilla Cake Eggless brownies Eggless Banana Walnut Muffins Eggless blueberry muffins Eggless chocolate muffins Eggless Choco chip muffins Eggless Orange cake Eggless date cake Raspberry cheese cake Eggless carrot muffins Macaroni and cheese Aglio olio Homemade tortillas Redbean quesadilla Eggless Pancakes Homemade Tomato Salsa Guacamole Veg momos Granola recipe Oven baked baby potatoes Bruschetta Focaccia Thai green curry Corn fritters Butter Corn pasta Red bean/Rajma tacos

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