Green Coriander Rice

Ingredients:

Rice - 1 cup

Coriander leaves with tender stalks - 1 bunch

Grated coconut - 1 table spoon

Tamarind paste - 1/2 tea spoon

Black gram dal - 1 table spoon
Dry Red chilli -2

Salt as needed

Oil

Mustard seeds -1/4 teaspoon

Channa dal - 1/4 teaspoon

Asafetida - 2 pinch

Method:

Cook the rice and keep aside in a bowl to cool.
Heat the oil in a kadai.
Add the gram dal and fry.
When it changes to golden color add the red chilli and fry for few seconds.
Add the grated coconut and fry.
Add the coriander leaves and fry for 1 minute or till the raw smell fades.
Remove from stove and let it cool.
In a Mixture jar add the fried gram dal,red chilli, coconut, tamarind paste, coriander leaves and salt.
Grind them.
Again heat oil in a kadai.
To the oil add mustard seeds, channa dal, asafetida.
Add this seasoning to the tamarind-dal-red chilli-coconut-leaves paste.
Mix the paste in the rice.
Now the green coriander is ready to serve.

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Cranberry banana loaf

Ingredients:
Granulated sugar - 1 cup
All purpose flour - 1 1/2 cup
Eggs - 2 ( in room temperature)
Butter - 1/4 cup ( softened)
Cranberries - 1 cup (chopped)
Ripe Bananas - 3 (mashed)
Baking powder - 1 1/2 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 Teaspoon
Cinnamon powder - 1/2 teaspoon

Method:
In a mixing bowl combine softened butter, sugar and 1 egg.
Beat until smooth.
Add the second egg and beat well.
Stir in the cranberries and mashed bananas.
In another bowl, sieve the flour, baking soda, baking powder, salt, and cinnamon powder.
Stir the flour well.
Transfer the flour to the mixing bowl where cranberry, banana,....etc., are there.
Mix them so that flour gets moistened.
Pour the mix into a 9inch x 5inch loaf pan.
Bake in 350 degree F, for about 1 hour or until the test is done.
After baking let it cool to room temperature.

Source for recipe: http://www.cdkitchen.com/

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Lemon Rasam

Ingredients:

Lemon -1
Tomato -1

Tuvar dal - 4 tablespoons

Green chillies - 3 ( small)

Rasam powder - 1 teaspoon

Asafoetida - 1/4 teaspoon

Oil - 2 teaspoon

Curry leaves - 1sprig

Coriander leaves - 1/4 bunch

Mustard seeds - 1/4 teaspoon

Salt to taste

Water - 4 cups

Turmeric - 1/4 teaspoon

Method:

Boil the tuvar dal in required water.

Take 4 cups of water in a saucepan.

Add turmeric powder, salt, asafoetida and let the water boil.

Add slit green chillies.

In a bowl crush the tomato with hands in little water.

Pour this crushed tomato to the boiling water.

Add the rasam powder.

Add the boiled tuvar dal and mix.

When the rasam starts to bubble add coriander leaves and remove from the fire.

Heat oil in a small kadai. Add the mustard seeds and curry leaves. When it starts to crackle pour this seasoning in to rasam.
Take juice from the lemon and add this juice while serving.

If you add the lemon juice earlier the rasam will taste bitter.

Making the Rasam powder:

Ingredients:

Whole red chillies - 3

Coriander powder - 2 teaspoon

Fenugreek seed - 1/4 tsp

Black Pepper - 1/2 teaspoon

Cumin seeds - 1/2 teaspoon

Tuvar dal - 1/2 teaspoon

Asafoetida - 1/4 teaspoon

Method:

In a small kadai dry roast each ingredients separately in low flame except asafoetida.

When the ingredients are cool, grind them all in a spice grinder.

From this rasam powder add 1 teaspoon powder to the rasam.

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Spiral Poori Doughnuts Without Holes (Surul Poori or Sweet Poori)

Ingredients:
For dough :
Maida - 1 cup
Ghee - 2 tablespoon ( melted )
Baking soda - 2 pinch
Required water to sprinkle.

For paste:
Rice flour - 1 table spoon
Ghee - 1 1/2 table spoon ( melted)

Sugar syrup:
Sugar - 1 cup
Food colour ( yellow or red) - 1/4 teaspoon
Water

Oil for deep frying
Confectioner's sugar for decorating

Method:
Part-1: Preparing the dough
Sieve the maida and baking soda. Even when the maida is clean do ahead with the sieving.
Add ghee to maida and rub till the mix becomes like bread crumbs.
Sprinkle required water and knead into dough.
Knead for 10 minutes to become soft dough.
Cover and keep aside for 30 minutes.

Part-2: Making the rice paste
Mix rice flour and ghee and make a paste.

Part-3: Preparing the base poori
Again knead.
Take key lime size of dough.
Flatten it like chappathi using roller pin.
Make 5 such chappathis.

Part-4: Shaping the surul poori
Apply the paste on top of a chappathi.
Place the next chappathi on top of the paste applied chappathi.
Similarly apply paste and stack all the five chappathis.
Roll the stacked chappathis firmly like a pipe.
Cut them into 5 equal sizes.
Keep the cut surface facing bottom.
Flatten each piece using roller pin till it reaches about 3/4th size of chappathi.

Part-5: Preparing the sugar syrup
Put 1 cup of sugar in a thick bottom vessel.
Pour water till it completely covers the sugar. Do not exceed or fall short.
Heat in a burner till it becomes 1-string consistency.
Add color.
Remove and keep aside.

Part-6: Frying the poori
Heat oil in pan.
Keep the flame between medium and low.
Deep fry the surul poori.
When color changes to lightest brown remove from flame.

Part-7: Finishing
Dip the fried surul poori while it is warm in the sugar syrup.
Leave it inside the syrup for 1/2 minute.
Remove and sprinkle powder sugar.

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Potato & Fenugreek Curry (Aloo Methi)

Ingredients:
Potatoes - 2
Fenugreek leaves - 1 bunch( chopped)
Onion - 1 (chopped)
Green chillies - 4 ( slit vertically)
Tomato - 1 ( chopped)
Garlic - 4 cloves ( chopped)
Red chiili powder - 1/2 teaspoon
Coriander powder - 1/2 tea spoon
Turmeric powder - 1/4 powder
Cumin seeds - 1/4 teaspoon
Salt to taste
Oil

Method:
Peel the skin of potatoes and cut into cubes. Drop them in water.
Heat the oil in a kadai.
To the oil add cumin seeds.
Add onion, green chilli and fry till the onion becomes translucent.
Add the garlic pieces and fry .
Add the potato cubes and stir for 2 mts.
Add little water and cover.
After potatoes are boiled add salt, turmeric powder, red chilli powder, coriander powder and stir for 1 minute.
Add the chopped fenugreek leaves and stir for 3 to 6 minutes or till the leaves are cooked.
Add the tomato pieces and cook.
Remove from burner after 2 minutes.

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Veg Semiya Pulao

Ingredients:
Roasted semiya (Vermicelli) - 200 grams
Onion - 1/2 ( finely chopped)
Fresh Ginger - 1 inch long (grated)
Garlic - 2 cloves (grated)
Green chillies - 4 (vertically sliced)
Beans - 5 (cut into pieces)
Carrot -1 (cut into pieces
Peas - 1/4 cup
Cinnamom - 2
Cloves - 4
Cardamon -2
Bay leaves -2
Salt
Oil
Water for semiya - 3 cups

Method:

1. Boil the water by adding salt and little oil.
2. Immerse the semiya in water and let it cook. This will take 3 to 5 minutes.
3. Drain the water from semiya in a strainer. Place the strainer under running cold water. When all water drained out, keep it aside.
4. Heat the oil in a kadai.
5. To the oil add cinnamon, cardamom, cloves, onion and then fry.
6. Add the garlic and ginger and fry again.
7. Add the green chilli and fry.
8. Add the green beans, carrot, peas and stir for 2 to 4 minutes and add salt.
9. Pour little water and cook the vegetables.
10. When the vegetables are boiled add the semiya and stir gently.
11. While serving remove the bay leaves.

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