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Wednesday, July 30, 2014

Easy Idli Sambar Recipe, Sambar Idli Recipe

Easy Idli Sambar Recipe

Idli Sambar is an unbeatable combo, I love to eat idli with both sambar and coconut chutney.Attimes I love to dunk the idlis in sambar and enjoy my sambar idli that is my preference only now, during my childhood days I hate to mash up and eat.I love mini idli sambar or sambar idli the best but only at some restaurants where I like their sambar, here in CBE I love both Annapoorna and Anandas.

Sambar is one of the quiteessential south indian staple lunch menu.Usually we make tiffin sambar with moong dal which I have posted long back but I prefer this sambar.This idli sambar recipe is no fancy just a easy method of making sambar so wanted to share it with you all.This sambar goes well with idli dosa pongal or even with rice.Attimes I make this in the morning as tiffin sambar and combine it with lunch as lunch sambar yes 2 in 1 sambar hehe :)

When we visit Annapoorna, I buy sambar idli just for the sake of sambar, though the sambar now served there is not as tasty as it used to be years ago...still I love the sambar for its unique flavour and taste.When relatives / friends visit us, we make it a point to take them to Annapoorna, they love the sambar and say its the best.Now let me tell you this idli sambar recipe is no way connected to Annapoorna sambar, Now you ask me why do I rave so much about Annapoorna sambar when this post is no way related to it?! Let me tell you I always have fond memories of eating idli sambar and dosa sambar at Annapoorna so it takes me back to my childhood days whenever I write about Sambar and its sure a feel good factor for me :)

Sambar Idli Recipe 

Idli Sambar Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Toor Dal - 1/2 cup
Tomato - 2 small roughly chopped
Carrot - 2 small roughly chopped
Sambar powder - 1 heaped tsp
Turmeric powder - 2 pinches
Thin tamarind pulp - 1 tbsp
Water - as required
Ghee - 1 tsp
Salt - to taste

To temper:

Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Split Urad Dal - 1/2 tsp
Small Onion - 10
Hing - 1/4 tsp
Curry Leaves - a sprig
Fenugreek Seeds - 1/4 tsp

Method:

  1. Rinse dal and set aside.In a pressure cooker heat oil add tomato and carrot saute till tomatoes becomes mushy then add dal along with turmeric powder and salt.Add water and pressure cook for 4 whistles in low medium flame.How to make maa vathal kuzhambu - Step1
  2. Allow pressure to release by itself.Mash the dal well and heat it up.Make a paste with sambar powder and little water and add it to the boiling sambar.
    How to make maa vathal kuzhambu - Step2
  3. Let it boil, add water to adjust the consistency if it becomes too thick.Let it boil for a good 5mins.
    How to make maa vathal kuzhambu - Step3
  4. Then add tamarind water.In a kadai - add the items listed under 'to temper' saute it for a minute.
    How to make maa vathal kuzhambu - Step4
  5. Add it to sambar and let it boil for 5more minutes.Then garnish with coriander leaves , add a tsp of ghee and switch off.
    How to make maa vathal kuzhambu - Step4
  6. Ina  serving plate place the idlis and pour hot sambar over the idlis so that they are nicely dunked inside.Garnish with coriander leaves and serve.
    How to make maa vathal kuzhambu - Step5
Serve with hot idlis.
Easy Idli Sambar Recipe

My Notes:

  • Sambar should be neither thick nor runny, it should be inbetween.
  • Add veggies or a combination of veggies so that sambar is flavourful.I used carrots and shallots(small onion) for making this sambar.You can even use potatoes , brinjal or ladies finger or drumstick or raw mango.
  • Make sure your sambar or idli is hot while making sambar idli so that the idlis easily absorb the sambar.
  • Add 1/2 tsp chilli powder if your sambar powder is less spicy.
Sambar Idli Recipe
Written by: SHARMILEE J
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Monday, July 28, 2014

Phirni Recipe - How to make phirni - Easy Indian Desserts

Phirni Recipe
Phirni is a easy traditional Indian rice pudding like dessert.Phirni / Firni is prepared with full cream milk,basmati rice and sugar as main ingredients.The cooked rice milk mixture is poured into small earthern clay pots garnish with mixed nuts and edible silver leaf. Phirni or Firni is made for festivals like Holi, Diwali and Ramzan.As its ramzan tomorrow, I thought of posting this easy ramzan special dessert.Happy Ramzan to all those who are celebrating the festival!!

Phirni is also a very popular dessert in North India(Punjab).This is a basic phirni recipe with kesar that I am posting but there are many variations to phirni like Rose Phirni, Pistachio Phirni, Almond Phirni, Kesar Phirni or with fruits like Mango,Orange Phirni or even Tender Coconut Phirni...etc.

As I don't have small claypots I poured them into small glass bowls and set them in the fridge.This is one of the easiest desserts I have made in the recent days so I am sure any beginner can try and enjoy the rich delicious dessert.

Phirni Recipe

Phirni Recipe - Ingredients

Preparation Time : 1 hr | Cooking Time : 20 mins | Makes : 4 small cups
Recipe Category: Dessert | Recipe Cuisine: India

Basmati Rice - 2.5 heaped tbsp
Full Cream Milk - 2 cups (1/2 litre / 500ml)
Sugar - 1/8 cup + 1 tbsp
Saffron - 5 strands
Cardamom powder - 1/4 tsp
Chopped Mixed Nuts - for garnish(I used almonds and pistachios)

Method:

  1. Rinse basmati rice and soak in water for an hr.Transfer to mixer and with little water grind it to a semi fine paste, slightly coarse.When you touch it with your fingers you should feel the coarse textureSet aside.How to make phirni - Step1
  2. Take a heavy bottomed wide pan and boil milk.Take a tbsp of warm milk in a bowl and soak saffron , set aside.Boil milk for 3mins then add the rice paste.How to make phirni - Step2
  3. Whisk it well to avoid lumps.Let it cook for 10-12mins in simmer.Check whether rice is cooked to soft, else cook for 5more mins.Once rice is cooked add saffron milk mixture and sugar.Give a stir.How to make phirni - Step3
  4. Once sugar is completely dissolved and the mixture is thick more like pudding consistency add cardamom powder and switch off.Spoon the mixture into serving bowls and garnish with saffron and chopped nuts of your choice.Refrigerate it atleast for an hr.How to make phirni - Step4
Serve chilled ....yummm!!
Firni Recipe

My Notes:

  • Phirni is more like pudding so I grinded the rice to a smooth mildy coarse paste as its supposed to be.
  • Keep mixing continuously in low flame after rice paste is added else it will form lumps.
  • Add nuts of your choice, I used almonds and pistachios.
  • Its preferable to use Full Cream Milk, I used Aavin green packet.
  • If you have missed the final consitency the phirni will be very thick so add few tbsp milk to make it to the right consistency before pouring into serving bowls to set.
  • Adjust sugar quantity as per your preference.
  • Use a heavy bottomed pan or even nonstick pan.I used my steel pan.
Firni Recipe
Written by: SHARMILEE J
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Saturday, July 26, 2014

Soya Chunks Recipes / Meal Maker Recipes

Soya Chunks Recipes - Easy Soya Chunks Recipes
Preparation Time : 1 hour | Cooking Time : 30 mins
[NOTE : timing varies for each recipe]
Recipe Category:  Sidedish | Recipe Cuisine: Indian

Soya Chunks Recipes - Meal Maker Recipes from Sharmis Passions
You can find a collection of soya chunks / meal maker recipes including soya chunks gravy,soya chunks fry,soya chunks curry,meal maker biryani,soya chunks cutlet,soya chunks masala,soya chunks peas curry,soya kheema fritters,soya kheema paratha

Soya Chunks is textured vegetable protein also known as textured soy protein (TSP).

Click on the pic to view the recipe with stepwise pictures.

Soya Chunks Peas Dry CurrySoya Chunks FrySoya Chunks Gravy

Soya Kheema ParathaSoya Chunks BiryaniSoya Chunks Cutlet

Soya Chunks CurrySoya Kheema FrittersCreamy Soya Chunks Gravy

Written by: SHARMILEE J
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Carrot Rice, Peanut Sundal - Kids LunchBox Recipes Idea 20

Carrot Rice, Peanut Sundal

Carrot Rice and Peanut Sundal is a very healthy lunch box idea.Actually last week I packed carrot rice for mittu but I made it with basmati rice  as she likes, the lunchbox came back with just a spoon of rice left....yay I was happy.So after sending her to school I made the carrot rice again for this weeks lunch menu and clicked, also I wanted to showcase the tiny tiffin carrier which I got for mittu :) The choppu saman(the background small toys) we got it for her from Tirupathi and it brings back my childhood memories everytime I see her playing with it :)

Lunchbox is packed and ready!!

Carrot Rice, Peanut Sundal

Kids Lunch Box Recipe Idea20 - Carrot Rice & Peanut Sundal

Preparation Time : 1 hr | Cooking Time : 20 mins
Recipe Category: LunchBox | Recipe Cuisine: South Indian

Click the links below to get the full recipe with stepwise pictures

Here is the kids lunchbox menu 20:

Carrot Rice
Peanut Sundal

Carrot Rice, Peanut Sundal

My Notes:

  • As I have made peanut sundal, I skipped adding roasted peanuts in carrot rice.If you are planning for any other sidedish then add roasted peanuts in carrot rice.
  • You can make carrot rice wither with basmati rice or with usual rice as per your kids preference.
Carrot Rice, Peanut Sundal
Written by: SHARMILEE J
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Thursday, July 24, 2014

White Sauce Pasta Recipe - Penne Pasta in White Sauce

White Sauce Pasta Recipe
I make pasta once in a while and mostly I end up making white sauce pasta as everyone at home demands for it.As there is very little scope and time for me to experiment on other cuisines on weekdays I push it to the weekends and as white sauce pasta is not much of work minimum chopping and no grinding, its perfect for me to make for weekend breakfast.The trick here is not to strain much on weekends so I reserve some easy recipes for weekends ;)

Italian cuisine is always our favorite.....Last weekend it was homemade pizza for saturday nights dinner.I have attempted to make pizza / pasta for lunch but then our taste buds doesn't suit it also mittu is not fond of pastas so it finds its place only for breakfast.

I love both the baked version and the stove top version.Getting the perfect white sauce consistency took some time for me nut now its just a child's play :) The love for white sauce led me to try this sandwich and I have got good reviews for the recipe from friends and readers already.
White Sauce Pasta Recipe

White Sauce Pasta Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: World

Pasta - 1 cup (I used penne pasta variety)
Milk - 1 and 1/2 cups
Maida(All Purpose Flour) - 1 tbsp heaped
Carrot - 1 small chopped finely
Sweet Corn - 1/4 cup boiled
Capsicum - 2 tbsp finely chopped
Cheese - 2 tbsp grated
Butter - 1 tbsp
Pepper powder - 1/4 tsp
Oregano - 1/4 tsp
Salt - to taste

Method:

  1. Cook pasta with enough water along with a tsp of olive oil and salt.Drain and Set aside.White Sauce Pasta Recipe - Step1
  2. In a pan - heat a tsp of oil saute the veggies for 2mins,Set aside.Heat butter in a pan when it starts to melt add maida.White Sauce Pasta Recipe - Step2
  3. Whisk it well.Now add milk and keep stirring. Keep stirring until the mixture becomes slight thick and creamy.Cook in low medium flame and keep stirring to avoid lumps. Add required salt.Add oregano and pepper powder.White Sauce Pasta Recipe - Step3
  4. Add chilli flakes,once the white sauce becomes thick, creamy and coats the laddle.Add the sauted vegetables.White Sauce Pasta Recipe - Step4
  5. Add cheese,then cooked pasta and give a quick mix.Switch off.White Sauce Pasta Recipe - Step5
Serve hot ....yummm!!
White Sauce Pasta Recipe

My Notes:

  • Make sure to stir continuously to avoid lumps.After maida is added whisk it well and use a whisk to mix after milk is added.
  • You can add any vegetable of your choice.Capsicum,cabbage ,peas are few of my suggestions.
  • Oregano and pepper powder gives a great flavour.
  • If you want you can add 2 tbsp finely chopped onions too.
  • You can use any variety of pasta for this.I used Penne Pasta.
  • White sauce pasta gets dried up quickly so serve it as soon as you cook.If its gets thick and dry then add few tbsp milk and heat it up.
  • While serving add little grated cheese for extra richness and yumminess :) Sprinkle oregano while serving.

White Sauce Pasta Recipe
Written by: SHARMILEE J
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Saturday, July 19, 2014

Mini Idli Tomato Chutney - Kids Lunch Box Idea19

Idli Tomato Chutney
Today's lunchbox is a very simple menu idea with idli and tomato chutney.Mittu likes idli so weekly once or 2weeks once its idli for lunchbox and she happily finishes the lunchbox.I make either idli podi toast / mini idli sambar(sometimes she demands for rasam too) or idli with any chutney of her choice.

Many of you asked about mittus lunchbox she uses, she used a small oval shaped steel box for a month but now I got her this new lunchbox which I have posted here....its a simple flat sambadam and the sidedish container I got it separately and paired it up.Attimes she complains that I am not giving her colorful lunchcases as her friends bring so once when I plan for bread / parathas then I pack it in the chotta bheem lunchbox / tupperware buddy bowl atleast to make her happy :)

Kids Lunch Box Recipe Idea19 - Idli Tomato Chutney

Preparation Time : 24 hrs | Cooking Time : 30 mins
Recipe Category: LunchBox | Recipe Cuisine: Indian

Click the links below to get the full recipe with stepwise pictures

Here is the kids lunchbox menu 19:

Idli / Mini Idli
Onion Tomato Chutney / Tomato Chutney

My Notes:

  • If you dont have mini idli mould, then you can make usual idlis and cut them into cubes so that its easy for them to eat.
Idli Tomato Chutney
Written by: SHARMILEE J
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Friday, July 18, 2014

Foxtail Millet Khichdi Recipe - Thinai Kichadi | Easy Millet Recipes

Foxtail Millet Khichdi Recipe

Kichadi is my favorite so wanted to try millet kichadi and thinai  was my choice.This millets khichdi is a very nutrious meal by itself with millets and vegetables added so make it for breakfast or for lunch it is quite filling and healthy too.

We had it for breakfast with coconut chutney and maavathal kuzhambu(recipe coming up soon) , it was tasty with all the veggies and I now know another way to sneak in veggies for me to eat :)

You can have it with tomato chutney / red coconut chutney too.

Foxtail Millet Khichdi Recipe

Thinai Kichadi Recipe

Preparation Time:10 mins | Cooking Time : 20 mins | Serves:2
Recipe Category: Breakfast | Recipe Cuisine: South Indian

Thinai (Foxtail Millet) - 1/2 cup
Onion - 1 big chopped finely
Tomato - 1 chopped roughly
Ginger garlic paste - 1/2 tsp
Carrot - 1 small finely chopped
Peas - 1/8 cup
Beans - 1/8 cup finely chopped
Turmeric powder - 1/8 tsp
Water - 2 cups
Coriander leaves - to garnish(I didnt use)
Salt - to taste

To temper:

Oil - 1 tsp
Mustard Seeds - 3/4 tsp
Urad Dal - 1/2 tsp
Curry leaves - few
Green Chilli - 1 slitted

Method:

  1. Rinse thinai and soak it in water for 20mins,Set aside.Heat oil in a pressure cooker - add the items listed under 'to temper' let it crackle then add onion and ginger garlic paste.How to make millet idiyappam - Step1
  2. Add tomatoes and saute till raw smell leaves then add the veggies along with turmeric powder and required salt, saute for 2mins.
    How to make millet idiyappam - Step2
  3. Drain water from the thinai and add it along with veggies, give a quick mix.Add water and pressure cook for 3 whistles in low medium flame.Once pressure releases open and fluff it.
    How to make millet idiyappam - Step3
Serve hot / warm.

My Notes:

  • If you are using any other millet no need to presoak the millet just add it directly.
  • I used 2 cups of water but if you want more fluffy kichadi then use 1.5 cups.
  • You can even add 2 tbsp moong dal along with the millet for extra flavour.
  • I haven't added any cashews but you can add it if you prefer to add.
  • Serve hot as it might get dried easily.
  • You can add a tsp of lemon juice at the last.
  • Garnish with coriander leaves finally.
Thinai Kichadi

Written by: SHARMILEE J
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Thursday, July 17, 2014

Aadi Koozh Recipe - Aadi Pandigai Recipes

Aadi Koozh Recipe

A reader requested to post Aadi Koozh Recipe thats when I realised Aadi Koozh / Aadi Kool is famous in Tamil Nadu in Aadi Month which is distributed as prasadam in mariamman temple throughout the Aadi month.I asked my neighbour for the recipe and made it today morning and just edited it so here is the Aadi Koozh Recipe hot hot from my kitchen :) Now lets welcome Aadi month with this delicious Aadi Koozh :) Usually they serve aadi koozh with pickle / puli kuzhambu / karuvattu / fish kuzhambu.

Aadi paal or Aadi Thengai Paal is also made for Aadi Pirappu with coconut milk seasoned with jaggery and cardamom powder, which is so rich and flavourful to drink.

According to the Tamil calendar, Aadi is the fourth month of the year. The first day of this month, is celebrated as Aadi Pandigai or Aadi Pirappu, which is an important festival to most Tamils, especially newly-weds. The most visible manifestation of the month of Aadi is the huge 'kolams' that are painstakingly patterned early each morning in front of houses. They are usually bordered with red 'kaavi' and across the front doorway at the top are strung mango leaves.

Aadi Koozh Recipe
The first of the month is marked with a special puja, followed by a feast with 'payasam' prepared with coconut milk, 'puran poli' and vadai. Traditionally, the family of a 'pudhu maappillai' (new son-in-law) is invited to the girl's house, where the couple is gifted new clothes and other presents.The 18th day of Aadi, is observed as 'Aadi Perukku', a day of offerings and prayers to these rivers, which mean so much to the lives and prosperity of the people. The day is an occasion for rejoicing particularly for those living on the banks of the all the main rivers, its branches and tributaries.[Source : Wiki Pedia]

Adiperukku (also written as Aadiperukku) is a Tamil festival celebrated on the 18th day of the Tamil month of Adi (mid-July to mid-August). In 2014, it is on August 3. The festival pays tribute to water's life-sustaining properties. For the blessing of mankind with peace, prosperity and happiness. We usually do pooja near water tanks / pipes on Aadi 18 and tie yellow thread on our hands/ necks.
Aadi Koozh Recipe

Aadi Koozh Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: South Indian

Ragi Flour - 1 cup
Raw Rice(Pacharisi) - 1/4 cup
Water - around 2 cups(for cooking raw rice) + 4 cups(for ragi flour) + as required to make koozh
Curd - 1 cup
Small Onion - 2 tbsp chopped
Curry Leaves - 2 tsp finely chopped
Green Chilli - 1
Salt - to taste

* Note : I halved the recipe and tried

Method:

  1. Mix ragi flour with 4 cups of water and whisk it well without any lumps.Set aside.Take raw rice in a mixer.How to make aadi koozh - Step1
  2. Grind it to a coarse mixture like rava.In a heavy bottomed vessel, boil 2.5 cups of water, add rice and cook it until soft to a porridge like consistency.Then add the mixed ragi flour mixture and required salt.
    How to make aadi koozh - Step2
  3. In low flame , keep mixing and cook it till it becomes thick and raw taste of ragi flour leaves.It will become shiny and thick.The cooked rice will be seen in between as shown here.At this stage switch off and spread it in a wide mouth container and let it cool down completely.
    How to make aadi koozh - Step3
  4. Add little water to curd whisk it well, Set aside.Grind green chillies to a coarse paste.I transferred to anoth wide mouthed container to cool down quickly.Now to the ragi koozh add butter milk,chopped onions, chopped curry leaves and green chilli paste.
    How to make aadi koozh - Step4
  5. Whisk it well without any lumps, add water to make to a thin koozh consistency.It should be very runny.
    How to make aadi koozh - Step5
Serve hot / warm.
Aadi Koozh Recipe

My Notes:

  • Usually they soak ragi flour overnight and then add it cooked rice and then cook it this is done to get a slightly sour taste I just soaked ragi flour just few hours before making the koozh.You can even do it instantly.
  • Always use a heavy bottomed vessel to cook the koozh else it will stick to the bottom.
  • While cooking keep in sim and cook else lumps may form easily.Keep mixing with a laddle / whisk.
  • Usually in temples they dont temper anything for this koozh , add onion ,curry leaves raw even green chillies they chop it finely and add it but I grinded to a coarse paste to avoid biting inbetween.
  • The koozh thickens with time so adjust water / buttermilk accordingly.I used thick buttermilk so had to add more water.
  • Make sure you cool down the koozh completely before adding buttermilk.
  • Koozh thickens with time, add hot water to make it runny.
  • Aadi Koozh which is served in temples is runny but adjust the consistency according to your liking.
  • Water quantity for cooking ragi and raw rice may differ, so adjust accordingly.
  • I mixed it with milk and jaggery as I love sweet porridge. :)
Aadi Koozh Recipe
Written by: SHARMILEE J
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