Falooda

Ingredients:
Falooda sev – ½ cup
Basil seeds – 1 tablespoon
Milk – 5 cups
Sugar – ¼ cup (or as per taste)
Rose syrup – 6 tablespoons
Vanilla ice cream – 4 scoops

Garnishing:
Pistachios chopped
Almonds chopped

Method:Boil the milk and keep aside. Take one cup of milk and add one tablespoon of basil seeds to it .
Soak the seeds more than 30 minutes and chill
To the remaining boiled milk add ¼ cup of sugar and dissolve it. Chill it in the refrigerator.
Cut the sevs with kitchen scissors to about 1 ½ inch length.
Boil the water and add the sevs.
Sevs will take 3 to 4 minutes to be cooked.
Drain it in the strainer and show the strainer in the cold running water. Keep covered in the refrigerator till the serving time.

Serving time:
Take the soaking seeds in the milk (1 cup milk + seeds), pour it in the milk with sugar (4 cups milk+sugar) and mix all well.
Now add 6 tablespoons of rose syrup and mix well.
In a glass first add 1 tablespoon of cooked sev, then pour the milk mixture on the sev.
Add one scoop of vanilla ice cream on the top.
Garnish it with chopped pistachios and almonds.

Note:
Falooda sev is made of corn flour. It's like spaghetti but unlike spaghetti, it is formed in circles. It's thin and yellow. If you want to use vermicelli, then there is no need to cut as they're already cut.

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Sandesh

Ingredients:
Whole milk – ½ gallon
Lime /lemon juice – 1 to 2 tablespoons
Powdered sugar – 1/2 cup or according to your taste
Cardamom powder – ¼ teaspoon
Rose essence – 2 to 3 drops
Pink colour – 2 to 4 drops
Milk - ½ teaspoon (to mix the food colour)
Saffron strands for garnishing.
Cheese cloth.
Strainer.



Method:
In a thick sauce pan add the milk.
Bring the milk to boil.
Add the lime /lemon juice in the middle.
Remove from heat when milk curdles.
Spread the cheese cloth in a strainer. Use a coarse woven cheese cloth and a strainer to get the malai (indian cottage cheese) .
To soften the cheese and to subdue the lime taste, hold the cheese on running water for a few seconds. Allow all the water to drip away.
Make a soft dough of the cheese by kneading it for 3-4 minutes or until soft.
Add the powdered sugar, rose essence, cardamom powder to the dough and knead.
Mix the food colour in ½ teaspoon of milk, sprinkle it on the cheese dough and knead.
In a pan add the cheese and cook in very low flame for 4 to 5 minutes.
Mix continuously with flat spatula.
When the cheese starts to leave the sides of pan, remove and shape into desired.
Garnish if you like.
Reference : http://keeptrying.wordpress.com/2006/05/04/kesar-sandeshlessons-learnt/

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White Pumpkin Soup

Pumpkin is a squashy vegetable and also for carving Halloween faces. Of course, you can recognize those funny faces in Halloween ….. In my memory, I had seen many people use pumpkins for dhrishti and mess up the road. I don’t know if they still continue to do these activities nowadays. But white pumpkin…….grown in India, China, New England. They’re like the common yellow/orange pumpkins. Sometimes, they’re called ghost pumpkins. Their seeds are roasted and used in salads for diet.

http://chowhound.chow.com/topics/295698hound.chow.com/topics/295698

Ingredients:
White pumpkin – 1 medium sized (cut into cubes)
Onion – ¼ (diced)
Ginger – 1 inch (grated)
Carrot – 1 (diced)
Red capsicum – ½ (diced)
Olive oil as required for sautéing
Coconut milk – 1 cup
Chicken /vegetable broth or water – 2 cups
White pepper
Salt – little
Cream to garnish

Method:
Boil the pumpkins till tender, and puree them.
Add oil to the kadai. Toss in onions and sauté. Then throw ginger and again sauté.
Throw in the carrot and capsicum and pour little water.
When the carrot and capsicum are tender, puree them.
Mix (Kalakkunga, Kalakkunga, Kalakiktae Irunga!) all the pumpkin, carrot, capsicum purees and 2 cups of broth, stir well.
Add salt.
Include the coconut milk and remove from fire.
Spinkle the white pepper and garnish with cream.
Note: As we have added coconut milk, it should not be reheated and it's good to be consumed immediately.
You can also add equal parts of diced celery, carrot and little of capsicum.

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Strawberry Smoothie

I had plenty of strawberries in my back yard (in the last night's dream........hmmm!!! deep breath). I love the color of strawberry with green leaves combo.

Ingredients:
Strawberry – 10
Banana (frozen) – 1
Fresh orange juice – squeezed from one fruit
Vanilla flavored low fat yogurt – 2 tablespoon
Ice as required.

Method:
Toss the strawberries and frozen banana in a blender and blend.
Then add the orange juice, vanilla yogurt and ice.
Blend till smooth.
Pour it in a tall glass and have a healthy drink!

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Cantaloupe Smoothies

Just be sure that all fruits are ripe before making a smoothie!!!
Cantaloupe. It has Vitamin C.

Ingredients:
Cantaloupe - half fruit
Frozen banana (peeled) - 1

Method:
Cut the fruits into pieces.
Throw them in the blender.
Blend till smooth!

Here is another type of smoothie.
Use half fruit Cantaloupe, one frozen banana, 1/2 cup plain yogurt, ice and little honey. Blend them all and you will have a great drink!

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Water Melon Smoothie

This was a breakfast on a Sunday.

Ingredients:
Water Melon - ½ fruit
Vanilla Low Fat Yoghurt - ½ cup
Ice - as required.


Method:
Toss in everything in the blender and blend until smooth!

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Cassava Chips

Cassava Chips

I found most of the local grocers in Miami sell yucca root. They also call it cassava. The familiar names are maravalli kizhangu, kappa, tapioca. The tapioca chips are popular at hot chips outlets.

Peel the skin from root. Slice them in desired shapes. Pat dry both the sides. Deep fry them. Make sure to slice thinly and don’t overcrowd the fryer with cassava chips. Crispy chips are ready. Sprinkle some spices and fried curry leaves if you like.

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Prawn/Shrimp Ghassi

Several years ago, me and family used to visit Mahesh lunch home in Bombay. They used to serve great sea food. At the first visit, I tried King fish fry. It is called “surmai” in local language. The fish was very large sized about ¾ inch thick slice. I tried fish curry the next time. It was totally different with fenugreek seeds and tamarind. No spices were used.
This is how I tried to replicate the same dish. To enhance the color and make it spicy, I added 1 teaspoon red chili powder. For me, this dish will go with any item (rice, chappathi, poori, idli, dosai, even the ones I don’t like….Bread, Pav, Roti, Naan,etc.)


Ingredients:
Shrimp (cleaned and deveined)– 500 gms
Coriander seeds – 2 teaspoon
Whole dry red chilli – 4
Black pepper – 8 – 10
Fenugreek seeds– ¼ teaspoon
Cumin seeds – 1 teaspoon
Coconut ( grated ) – 1 cup
Onions (big)- 1 (chopped)
Garlic – 3 big cloves (crushed and minced)
Red chili powder – 1 tea spoon (mild – optional)
Tamarind - walnut size.
Turmeric powder – ½ teaspoon
Salt as required.
Oil for cooking.

Method:
Soak the tamarind in little water. Extract the pulp out.
Sauté coriander seeds, whole red chili, black pepper, Fenugreek seeds, cumin seeds in teaspoon of oil. Allow to cool.
In a mixer/grinder add the sautéed items ,grated coconut, turmeric powder, tamarind pulp and grind into paste.
In a kadai heat the oil and add the chopped onion and fry till it become translucent.
Then add the minced garlic and fry for 2 minutes.
Add the shrimp and sauté.
After 2 to 4 minutes add the ground paste,salt and add 1/2 cup of water.
Cover and cook for 5 minutes.
Remove the lid and cook for another 5 minutes or till the gravy thickens.

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Plain dosai and variety toppings

Here are few of the many ways of topping dosai. The choice of topping is up to anyone's imagination.

How to prepare the dosai batter ?
Ingredients:
Parboiled rice – 3 cups
Urad dal – 1 cup
Fenugreek seeds – 1 teaspoon
Salt

Method:
Soak the rice in water for 6 hours.
Soak the urad dal & fenugreek in water for 4 hours.
Grind them into a soft batter.
Ferment for 8 to 10 hrs. You may want to transfer the batter to a bigger container.
After fermentation add required salt and mix well.



How to make Pudina thuvaiyal?


Ingredients:
Pudina - 1 bunch ( 100gm)
Channa dal – 2 tablespoons
Urad dal – 2 tablespoons
Tamarind – 1 teaspoon
Whole dry red chilli – 4
Asafoetida
Salt
Oil
Seasoning:
Mustard seeds and cumin seeds

Method:
Heat the oil in a kadai and add the channa dal, urad dal.
Fry the dals till golden colour.
Remove the dals and keep in a plate or bowl.
Add whole red chilli and tamarind and fry for 1 minute.
Finally add pudina leaves and fry for 4 minutes in medium flame.
Let it cool.
In a blender add channa dal,urad dal,whole red chilli,tamarind,salt,pudina and grind.
Season it with mustard seeds ,cumin and asafoetida.

Moong sprouts Dosai



Chocolate Dosai




Papad dosai



Cauliflower Tomato Dosai



Semiya Channa Dal Dosai



Mozzarella Cheese Dosai



Chettinadu Dosai
This topping is made using saunf, cinnamon, clove,whole pepper, onion, garlic, ginger, tomato, red chili powder, turmeric powder, coriander powder, cumin powder and salt. Sauté d and ground.



Corn Dosai



Podi Dosai



Pizza topping dosai



Egg Dosai

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Whole wheat chappathi with mixed vegetables

Mixed Vegetables

It is my wish to have strictly healthy diet. But never succeeded in having a healthy diet. Everytime, I cook a healthy food, kids refuse to take that food. I end up cooking spicy and tasty food all the time. Yesterday, I made chappathis using whole wheat flour. Kids ate them up.

Ingredients:
Mixed vegetables (cut) – 1 cup (I used beans, carrot, zucchini, capsicum, potatoes)
Onion – ½ (chopped)
Grated garlic – ½ teaspoon
Grated ginger – 1 teaspoon
Tomatoes – 2 (small – chopped)
Red chilli powder – 1 ½ teaspoon (mild)
Coriander powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Dry fenugreek leaves (kasoori methi) – 1 teaspoon
Amchur powder – ¼ teaspoon
Cumin powder- ¼ teaspoon
Salt as required.
Oil.
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Chopped coriander leaves – 2 teaspoons
Garam masala – ¼ teaspoon
Method:
Heat oil in kadai and add mustard seeds and cumin seeds.
When the mustard seeds crackle add the onion and sauté till it turns light brown.
Add the grated garlic and ginger and sauté for 2 minutes.
Add chopped tomatoes , salt and mix.
Add the cut vegetables except capsicum and mix well.
Add the red chilli powder, coriander powder, turmeric powder and sauté well.
Cook by adding water.
When half of the water is absorbed add kasoori methi, cumin powder, amchur powder and mix.
When vegetables become dry add garam masala, capsicum pieces and coriander leaves.
Mix for 2 minutes in simmer.
Serve with chappathis or rotis.

Whole wheat chappathi
Ingredients:
Whole wheat flour – 2 cups
Water as required
Salt
Oil
Method:
Make the dough.
Run the roller pin over small ball.
Cook in a chapathi maker or flat tawa.

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Broiled Pomfret

Pomfret is one of my favorite fishes. There are 3 varieties of Pomfrets - Silver Pomfret, Black Pomfret and Chinese Pomfret. I have seen only two varieties, i.e, the silver and black one. I have no idea how the Chinese one looks like. When I bought the Silver Pomfret last time, it was Rs 160/Kg. In Florida, it is $5.99/lb. You may look up more details about this fish at http://en.wikipedia.org/wiki/Bramidae.


Ingredients:
Pomfret cut pieces – 8
Garlic (big) – 3 cloves (crushed and minced)
Red chilli powder – 2 teaspoons(mild)
Corainder powder – 1 ½ teaspoon
Salt as required
Lime juice – ½ teaspoon
Oil as required for basting
Turmeric – ¼ teaspoon
Lemon wedges

Method:
In a mixing bowl add minced garlic, red chilli powder, coriander powder,turmeric, salt, lime juice and mix. If required, sprinkle some water in this mixture and apply all over the fish pieces.
Cover and marinate for 30 minutes.
Preheat the oven in broiler mode high for 5 minutes.
Grease or spray with oil on the baking tray.
In the baking tray, place all the fish pieces and baste little oil and keep it in the oven. Broil in low for 10 minutes.
Turn other side and baste with oil and broil for another 10 minutes or till it's well cooked. At the final 2 minutes you may also set the broiler in high mode to get the barbequed look.
Garnish as you like.

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Pink Cranberry Chutney

I felt like making a chutney with different taste. Cranberry is the victim of this. Instead of making the chutney with usual ingredients, I replaced tomatoes with cranberries. For suppressing the bitter taste, I added jaggery. My hubby loved the side dish! I had it, but with little hesitation. I liked the color. Since it has Vitamin C, I took it for a better health. They almost taste like plums when eaten raw!

Ingredients:
Cranberry (fresh) -1 cup (cut into half)
Red onion – ½ (sliced)
Garlic – 2 cloves
Ginger – ½ inch (chopped)
Grated coconut – ¼ cup
Dry whole red chillies -4
Tamarind - 1 spoon
Powdered jaggery - 1 to 2 teaspoons
Salt as per taste.
Oil for sautéing.

Method:
Heat oil in a kadai and add sliced onions and sauté till it changes color.
Add ginger, garlic, red chilli and sauté.
Then add the chopped cranberries and sauté in low flame. Add the salt. When the cranberries become mushy, include the tamarind and sauté for 1minute . Remove from fire.
Cool. Grind all the sauted mixture with coconut. Finally add the jaggery according to your taste and run the blender once.

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Kanchipuram Idli steamed in banana leaf

The name Kanchipuram, always reminds me temples, silk sarees and idlis. Needless to say all this. The Kanchiuram idlis are mildly spiced and oil is added in the batter. My better half was reminiscent of this dish he had tasted at some restaurants in Bombay. I thought of giving it a try. I steamed the idlis in banana leaves which gave extra fragrance. I have left the kancheepuram idli cups back at home. Alternatively, I tried them in stainless steel glasses, which is the closest I could get.

Ingredients:
Raw rice – 1 cup
Parboiled rice – 1 cup
Urad dal – 1½ cup
Salt
Baking soda – 2 pinch
Sesame oil – 2 teaspoon
For seasoning:
Urad dal – 1½ teaspoon
Channa dal – 1½ teaspoon
Cumin seeds – 1 teaspoon
Pepper corn - 1 teaspoon
Green chillies – 4 ( deseeded and chopped finely)
Fresh ginger – ½ inch (grated)
(or)
Dry ginger powder – ¼ teaspoon
Curry leaves – 5 (chopped)
Hing – ¼ teaspoon
Oil to sauté
Cashewnuts (whole) – 5 ( broken into pieces)

Method:
Soak the rices, dal and grind like preparing for regular idli.
Next morning, just an hour before preparation add salt, baking soda, 2 teaspoons sesame oil (heat the oil and pour in the batter) and mix well. Keep it aside.
After one hour heat the oil in a kadai and add the channa dal, urad dal.
Add the cashews and fry all , till it turns golden color.
Then add the half broken cumin and pepper, grated ginger, green chilies, curry leaves, hing and sauté.
Pour this mixture in the batter and mix.
Get the steamer go on.
Layer the banana leaves along the inner side of idli cup.
Pour the batter.


Cover the top with banana leaf.
Steam for 20 minutes. (Once cooked, the idli should not stick when touched) .

Side dish: chutneys, podis, sambar. I prepared cranberry chutney for idli.

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