Sunday, September 6, 2009

Aval Payasam

Milk 1 lt
Aval 1/4 cup
Sugar 1/2 cup
Cardamom powder 1/2 ts.
safforn pinch
Cashew 10
pista,almond-sliced thinly 12 to 3 ts
ghee to fry cashew

Boil the milk.When it boils add wahed aval and keep the falme in medium and keep stiring now and then. Once aval is cooked well add sugar and keep cooking till it reduced to 3/4. Add cardamom,saffron,ghee fried cashew,sliced almond,pita. Once cooled put it in the fridge.

This is very tasty pudding. Definatly give it a try. I don't know the short cut method like palpayasam.

Vitamin chutney

Coconut 1
tomato riped 4
garlic flakes 5 to 6 flakes
onion 3
curry leaves 4 sprigs
coriander leaves 1 bundle
ginger 1 small bit
green chillies 4
red chillies4
roasted gram 1/2 cup
carrot 1 full grated
salt, oil

Heat oil, add onion, garlic, chillies saute well till the color changes. Now, put leaves, ginger, carrot and fry more till it is soft. Add tomato, haldi stir well.

Grind the above all with coconut, roasted gram and salt.

Season in oil with mustard, urad dal and little cut mint leaves.


On seeing the ingredients list, pls dont get shocked or ignore. Definitely it is a change from our regular onion or tomato chutney.

Red tomato apple chutney

onion 1
tomato 3
apple 2
chilli powder 1 tsp
oil and salt.

Peel the skin of apple and cut into small pieces.

Heat oil, add cut onion and saute. Put tomato and fry more. Now, add chilli powder, salt and apple. cook for some time till the apple is soft(will take a couple of mts only). At this stage, mash them gently with the laddle itself.

For pani puris, instead of all chutneys, can try the above chutney which is delicious and healthy.

Cabbage chutney

Cabbage 1 cup
green chillies 2
coconut 1/2 cup
roasted gram 2 tsp
ginger 1 inch
garlic 1 or 2 flakes
tamarind and salt

Heat a tsp of oil, add cabbage saute well. When the color changes, add chillies and other ingredients saute well. Once they all mixed up and cabbage is cooked, remove. Once it is cold, grind them.

Alteration: Can substitute or add equal amount of red and green chillies.

Ginger sambal

Ginger 3 pieces
onion 2 small size
curry leaves
grated coconut 2 tbsp
ghee 2 tsp
tamarind 3 tsp
green chillies 2

Heat ghee and add all, saute them nicely till the ginger smell comes.. Grind all of them into paste.

p.s.: Can reduce the number of chillies since ginger itself is a hot ingredient.


Sesame sambal:

Heard that sambal is a srilankan word and it is similar to thuvayal/chutney varieties.

sesame seed 1/2 cup
red chillies 5
grated coconut 1/2 cup
garlic flakes 10
pepper 1 tbsp
tamarind 4 tsp or depends on yr taste
curry leaves little
oil 3 tsp

Dry roast leaves, coconut. Once it is hot, keep aside.

Heat oil, add chllies, sesame seed saute. While the seed starts spluttering add flakes, pepper and fry well till the raw smell goes off. Grind all of them with salt, tamarind & roasted curry leaves.

Red pumpkin chutney

Pumpkin grated 1/2 cup
red chillies 3
coconut 2 tbsp
sambar onion 5
channa dal 1 tsp
urad dal 1 tsp
hing 1 tsp
curry leaves and coriander leaves little from each
oil, salt.

Heat a tsp of oil add dals, chillies saute till the color is golden brown. Add onions, leaves, coconut cook for some time; put the remaining ingredients hing, pumpkin mix well. Add salt and once it is cooked, switch off.

Grind w/w.o tamarind, once it gets cool down.

Paneer butter masala


Paneer  - 1 cup
cashew nut paste 1/2 cup
onion tomato pastes  - 1/2 cup each
red chilli powder   -1 tbsp
capsicum  - 1
dhania powder  - 1 tsp
garam masala powder  - 1 tsp
oil and salt.  

method :
Heat oil and onion, tomato pastes saute well. Once the raw smell is gone, put all the powders, cook. Put cashew nut paste, cook for some more time. Add enough water and when it starts boiling or the color has started changing, add paneer pieces; mix well and serve.

Mango payasam

Mango skinless 2 (grind into pulp)
sugar 1/2 cup
cardamom 1/2 tsp
milk 1/2 litre
sooji 3 tsp

Boil milk well; add sugar, rava to make it thicker(can even add maida or rice flour in the place of rava). Add cardamom powder and mix well.

Switch the gas off. Now, mix the mango pulp paste to the milk and mix well. Cut half of the mango pieces without skin to garnish the payasam.

Ready to eat.

Baby corn in coconut milk

Baby corn 4
onion 1
coconut milk 1 cup
tomato 1
ginger paste 1 tsp
green chilli paste 1 tsp
cumin and dhania powder 2 tbsp each
red chilli powder 1 tsp
garam masala powder 1 tsp
coriander leaves, oil and salt.

Heat oil, saute onion well. Once it is brown, add all powders, tomato, pastes and salt mix well.

Let it cook for some time. Add corn with water to cook. It shd be done around 5 to 10 mts. Once it is cooked well, add coconut milk and boil for 5 more mts.

Garnish with leaves and ready to serve.

p.s.: For the above recipe, tender whole corn would be preferable. But, tried with frozen corn, still, the taste was nice.