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Thursday, May 31, 2012

Neeragaram (Pazhayathu) / Pazhaya Satham

I never had a thought of posting neeragaram here. The full credit for this post goes to my best friends hubby who suggested me to post this. I kept postponing it for the reason that I didnt have any mud pots. Last week I got them and went ahead making and clicking this.

Neer + Aagaram - Water based food. This is the diet in most of the south indian villagers and farmers house which keep them energized throughout the day and this keeps them cool as well as they have work in the scorching sun throughout the day. They purposely make more rice than needed so that they can use the leftover rice to make this for next day morning breakfast.

I should admit this is almost forgotten in the fast paced life where in readymade porridge's and cereals are used to our convenience.

Neeragaram Recipe
There were no grass in our apt surroundings, so went 2 streets ahead to click this with the grass. This is the first time I took all the materials outside to click and I thoroughly enjoyed the fun with 2-3 people staring at me ;)

The below capture was just for the nativity feel so asked the maid of our apartment to pose for this and she did it with so much of enthusiasm.

Pazhaya Satham Recipe
Neeragaram (Pazhayathu) Recipe - Ingredients
  • Left over Rice - 1 cup
  • Water - 1/4 cup
  • Buttermilk - 1/4 cup
  • Small Onion - 3 to 4 chopped roughly
  • Green Chillies - 1 chopped finely
  • Salt - to taste
Pazhaya Satham Recipe
Method:
1.Soak the leftover rice in immersing level of water overnight. Drain little water next day morning then add buttermilk / curd. Smash it well with a laddle.Add little more water to bring it to porridge consistency.
Pazhaya Satham Recipe - Step1
2.Add required salt, finely chopped onion and green chillies, mix well. Pour into mud pots and allow it to rest for a while. Serve it.
Pazhaya Satham Recipe - Step2
3.Pickle is the best combination for this else fish curry is an apt combo esp the one made the previous day :)
Neeragaram Recipe
My Notes:
  • Let over rice is best to be used for this neeragaram. If you are using fresh rice, give some 2-3hrs resting time then soak it.
  • Actually neeragaram is just water and rice but we can add buttermilk/curd to enhance the taste.
  • Mud pots are natural coolant so serving in it gives a cool feeling.
  • You can also add coriander, curry leaves to garnish and for extra flavour.
  • I removed the seeds almost fully in green chillies to avoid the spice level in it.
  • No need to refrigerate it.
Neeragaram Recipe
This is the best natural summer coolant for breakfast. The crunch in the onions and the hot spicy chillies makes it the best combination. This is mostly had for breakfast and it is very much filling that you will not feel hungry for the next 4-5 hours for sure.

So what are you still waiting for?! Dont throw the leftover rice and enjoy this cool neeragaram.
Neeragaram Recipe

Written by: SHARMILEE J
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Comments Page for Eggless Vanilla Sponge Cake

As the comments section in the orginal post exceeds the max no of comments set default by blogger, have created a seperate page for it. Please proceed with ur comments here.

Egglesss Vanilla Sponge Cake
    Eggless Vanilla Sponge Cake Recipe


Written by: SHARMILEE J
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Tuesday, May 29, 2012

Vegetable Pasta Soup

Last month, I bought a pack of pasta and was bored of making the usual tomato based and milk based ones, So I wanted to try a soup with it. I googled a lot referred many sites, finally got an idea and made the soup with the ingredients I had in hand. The soup was thick, delicious and filling too and never felt hungry for the next meal.
Vegetable Pasta Soup Recipe
Vegetable Pasta Soup Recipe - Ingredients
Serves 2
  • Pasta - 1/2 cup(I used the shell type macroni)
  • Vegetables - 1/4 cup ( I used peas and carrot)
  • Chickpeas(Channa) - 2.5 tbsp
  • Pasta Sauce - 1 tbsp
  • Tomato Sauce - 1 tsp
  • Italian Seasoning / Oregano - 1/4 tsp
  • Salt- to taste
  • Water - 1/4 cup(adjust according to the consistency you want)
  • Corn flour -1  tsp
To Temper:
  • Onion - 1/2 medium sized chopped finely
  • Garlic - 3 pearls chopped finely
  • Olive oil - 2 tsp

Vegetable Pasta Soup Recipe

Method:
1.Pressure cook the veggies(carrot and peas) just for1 whistles and keep aside. Soak channa overnight for atleast 8 hours and pressure cook for 6 whistles in medium flame, set aside. Boil water in a heavy bottomed container and add the pasta with little salt. Once it turns soft(yet form enough to bite), drain water and collect the pasta in a bowl and set aside.
Vegetable Pasta Soup Recipe - Step1
2.In a pan, heat oil - add onion , garlic saute till slightly browned.Then add cooked channa, carrot and peas, saute till moisture is absorbed. Then add the pasta sauce, tomato sauce and italian seasoning.
Vegetable Pasta Soup Recipe - Step2
3.Stir until the masalas are well blended with the veggies. Add water, required salt and allow it to boil. Then add the cooked pasta.
Vegetable Pasta Soup Recipe - Step3
4.Cook in medium flame for 2mins for the pasta to absorb the flavour, then add cornflour and mix well. It will start thickening faster once corn flour is added so switch off when its creamy and is of your desired consistency.
Vegetable Pasta Soup Recipe - Step4
Serve the soup hot or warm with pepper powder sprinkled. It tends to thicken faster as cornflour is added so serving immediately is recommended.

Vegetable Pasta Soup Recipe
My Notes:
  • Adding vegetables is purely of your choice. You can add your favourite veggie.
  • We loved the chunky pastas with the crunch in the vegetables
  • You can very well skip cornflour - It is added just to thicken the soup. If you like your soup to be slightly clear then skip cornflour.
  • Serve it along with soup sticks or toasted bread.
Vegetable Pasta Soup Recipe

Written by: SHARMILEE J
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Monday, May 28, 2012

Mango Lemonade Recipe - Mango Recipes

While I was searching for mango lemonade there were many recipes with just mixing the mango pulp and lemon juice with sugar. But when I saw this recipe with making sugar syrup at Red Chillies, I loved the idea so went ahead making it the same day. Refreshing drink for this summer and this is my first post this mango season :) You can check the other mango recipes here.
Mango Lemonade Recipe


Mango Lemonade Recipe - Ingredients
Recipe Reference : Red Chillies
  • Thick mango pulp - 1 cup
  • Sugar - 1/2 cup (adjust according to the sweetness of the mangoes)
  • Water - 1 cup for sugar syrup
  • Cold Water - as required to mix with concentrate
  • Lemon juice - from 2 lemons

Mango Lemonade Recipe
Method:
1.Squeeze lemon and extract the juice, discard the seeds.Collect the juice in a bowl.Keep aside. In a heavy bottomed vessel add sugar. 
Mango Lemonade Recipe - Step1
2.Then add water and stir continuously till sugar dissolves and it will start bubbling , allow it to boil till a single string consistency is reached(very thin string is enough). Switch off and cool down completely.
Mango Lemonade Recipe - Step2
3. Blend mangoes to get a thick pulp(dont add water). Once the sugar syrup is completely cooled add the mango pulp to it, then add lemon juice to it. 
Mango Lemonade Recipe - Step3
While serving add cold water and ice cubes as required to the mango lemon concentrate and serve chilled
Mango Lemonade Recipe
My Notes:
  • I am really not sure of the shelf life but ours kept well for 3 days and by then our mango lemonade was over :)
  • Make sure you cool the sugar syrup completely before adding mango pulp and lemon juice.
Mango Lemonade Recipe

Written by: SHARMILEE J
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Thursday, May 24, 2012

Baby Corn Fingers - Baby Corn 65 Recipe | Easy Baby Corn Recipes

Baby Corn Fingers
Ever since the little one started liking baby corn I am trying new dishes with it. This baby corn fingers was one of the tries I made few weeks back - It was a perfect starter and vanished in no time.I've already tried baby corn golden fries - no deep fry version. I altered the version to get these crispy baby corn fingers.

Few weeks back Prathima asked for a guest post but I couldnt immediately accept it as I had already 2 in line. So said will get back to her by this month end. But fortunately I could sneeze in time and make this baby corn fingers for her guest post.
Thanks a lot Prathima for the opportunity to guest post in your space.I am glad to do it for you.... :)

Baby Corn Fingers Recipe

Baby Corn Fingers - Ingredients

Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
Recipe Category: Side dish | Recipe Cuisine: South Indian

Baby Corn - 12 to 15
Maida - 2 tbsp
Rice Flour - 1.5 tbsp
Garam Masala Powder - 1/4 tsp
Ginger Garlic paste - 1/2 tsp
Corn flour - 2 tbsp
Chat masala powder - 1/4 tsp
Chilli powder - 1/2 tsp
Cooking soda - a pinch (optional)
Salt- to taste
Oil - to deep fry

Method:

  1. Pressure cook baby corn for 1 whistle(this step is optional). If your baby corn is a little big, then slit it in the middle into halves else you can use it as such like I did. Set aside. In a bowl add all other ingredients except oil and baby corn. Add little water to make a running paste like shown below.
    How to make baby corn 65 - Step1
  2. Dip each baby corn in the batter and deep fry in the preheated oil in batches till golden brown.Drain it in a tissue paper to take out the extra oil.How to make baby corn 65 - Step3
Serve it as a evening snack!
Baby Corn 65 Recipe

My Notes:

  • I pressure cooked it for 1 whistle just to make it a little tender for my daughter. You can skip the pressure cooking step and just proceed with raw baby corn. Also parboiling makes the batter coat well.
  • You can cut it into round slices too.
  • Adjust spice level according to your liking.
Baby Corn Fingers Recipe
Written by: SHARMILEE J
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Tuesday, May 22, 2012

Nutella Truffles | Easy Nutella Recipes

Making Truffles had always been a dream to me but havent dared to give chocolate truffles a try yet. So when I saw this easy shorcut of making truffles with nutella I couldnt wait to try. This is such a easy recipe even a kid  can put it up together.
Nutella Truffles Recipe
I loved the chocolatey crunchy inside with the bitterness from the cocoa powder outside  - heavenly. I am sure to add in some nuts next time I make this as it will be a wonderful addition to these truffles.
What are you waiting for?! Do try these easy nutella truffles and surprise your kids.
Nutella Truffles Recipe

Nutella Truffles Recipe - Ingredients
Yields 7 to 9 truffles
Recipe Reference : Jeyashris Kitchen
  • Nutella - 4 tbsp
  • Butter -1 tsp
  • Choco Chip Biscuits - 6
  • Cornflakes - 3 tbsp
  • Coco powder - for dusting and rolling
Nutella Truffles Recipe
Method:
First take cornflakes, chocochip biscuits and grind it to a coarse powder in a mixer.You can just crush it with ur hands too.Set aside. In a bowl add nutella and butter.
Nutella Truffles Recipe - Step1
In a pan containing water keep the bowl inside(which is called double boiler method) and heat it up until its melted.You can even microwave it for melting.Once it warm,  add the crushed cornflakes biscuit mixture and mix well.
Nutella Truffles Recipe - Step2
Form into balls and arrange it in a butter paper. Then roll over coco powder so that it coats on all sides. Refrigerate for 2 hours and enjoy ur truffles.
Nutella Truffles Recipe - Step3
The cocoa seem to absorb well so give it atleast an hour of resting time in the refrigerator before serving.
Nutella Truffles Recipe
My Notes:
  • Choice of biscuits can be digestive or even milk biscuits. I got 7 truffles for the above mentioned quantity.
  • If the mixture is dry and you are not able to form rolls , add little more nutella or a tsp of milk. 
  • You can also add 1 tbsp of choco chips with nutella, melt it and proceed with the method.
  • I used good day choco chips biscuits.
  • Adding nuts will be a nice addition too. You can even add museli instead of cornflakes.
Nutella Truffles Recipe

Written by: SHARMILEE J
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Sunday, May 20, 2012

Kesar Sweet Lassi Recipe | Summer Special Recipes

This post is special to me not for the recipe or any memories associated with it. Though it sounds silly to say that I got a wooden board of my choice finally....and this was the first click using it, Yes!! that is the truth :D I can even write a episode of the pain we(yes hubby is always the victim) went through searching for a wooden base. They never understood what I wanted and I was not satisfied with what they showed and this continued for so many months. Guess food bloggers would understand my plight :)

Now straight to the recipe : I wanted to make a recipe quick to quench our thrist and the choice was sweet lassi with kesar cardamom flavour.....the combination was just yum. Do give a try !
Kesar Sweet Lassi Recipe

Kesar Sweet Lassi Recipe - Ingredients
  • Yogurt(chilled) - 1 cup
  • Sugar- 2 tsp
  • Saffron - 2 to 3 strands
  • Milk - 1 tbsp
  • Cardamom powder - 1/2 tsp
  • Nuts - 1 tsp just for garnish(I used chopped pistas and badams)

The making of lassi is close to shrikhand  but the major difference is shrikhand uses hung curd and lassi uses just plain curd. Both are my favourite and mittu loves any yogurt based desserts and drinks so another reason to make this often :)
Kesar Sweet Lassi Recipe
Method:
1.Soak saffron strands in warm milk. Crush it well till the flavour is well mixed with milk. Set aside. Beat the curd well.
Kesar Sweet Lassi Recipe - Step1
2.Add sugar, cardamom powder and saffron soaked milk and blend it once in a mixer to combine well until frothy. Your kesar lassi is ready to be served.
Kesar Sweet Lassi Recipe - Step2
Garnish with chopped nuts and saffron and serve chilled.
Kesar Sweet Lassi Recipe
My Notes:
  • You can ignore the kesar flavour and enjoy it plain too. Or make it mango flavoured if you like it
  • Always prepare it fresh and serve it immediately.
  • Do not add water and use thick yogurt for a creamier lassi.
  • You can add crushed ice too while blending but dont add more as it makes the lassi diluted.
Kesar Sweet Lassi Recipe
Written by: SHARMILEE J
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Friday, May 18, 2012

Vendakkai Poriyal (Okra / Bhindi Stir Fry)

I had been meaning to click and post this simple stir fry recipe since long but most of the times I make this stir fry in a hurry burry so this delay. Stir fries are always healthy and they do make a nice combo with both regular meals and variety rice.
Vendakkai Poriyal  Recipe

Vendakkai Poriyal Recipe - Ingredients
  • Ladies Finger(Vendakkai) - 10 to 12
  • Onion - 1  finely chopped
  • Turmeric powder - a pinch
  • Coconut grated -  2 tbsp
  • Salt - to taste
To Temper:
  • Mustard seeds - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Jeera - 1/2 tsp
  • Curry leaves - few
  • Green Chillies -1 long chopped finely
  • Sesame Oil - 2 tsp

Vendakkai Poriyal Recipe
Method:
1.Wash the okras, dry them well using tissue paper. Then cut the head and tail part and chop them into thin circles as shown below.Set aside.
Vendakkai Poriyal Recipe - Step1
2.Heat oil, add the items under ' to temper' then add onion and fry till slightly browned. Then add okras and saute till it shrinks in volume.
Vendakkai Poriyal Recipe - Step2
3.When it starts shrinking in volume and the stickiness is reduced, sprinkle little water and cook covered for 3mins until it turns soft. Then give a quick stir, add required salt and turmeric powder. Keep stirring.
Vendakkai Poriyal Recipe - Step44.Once the stickiness is fully gone and it turns dry and slightly browned add the coconut. Give a quick stir and switch it off.
Vendakkai Poriyal Recipe - Step3
We had it with rice and sambar.....my favourite combo.

Okra / Bhindi Stir Fry Recipe
My Notes:
  • While getting ladies finger , always check by bending the tail part if it breaks easily then its tender and good to go.
  • I always use nonstick pan for this stir fry as it reduces the oil to be used to avoid the stickiness in the okras.
  • Do not add more water just sprinkle little say 1-2 tsp not more than that - this is just to ensure cooking of okras soft.
  • The trick is to cook the okras without stickiness and without changing the color.
Okra / Bhindi Stir Fry Recipe

Written by: SHARMILEE J
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