SWEET & SOUR RASAM with RAW BANANA STIR FRY

Hi everybody how r u?

Actually,iam in a vacation but iam trying to share my family's special recepies to all of u, this recepie is from my aunt's kitchen(father's sister). Here i will go with the recepie,

RAW BANANA STIR FRY(Aritikaya Pittu)

Ingredients:

Raw Bananas : 3(medium size)

Onions : 3(medium sized finely chopped)

Green chillies : 4(chopped)

Ginger : 1 inch piece finely chopped

Turmeric powder : a pinch

Salt to taste

Red chilli powder : 1 tea spoon

For Tempering:

Oil : 2 table spoons

Cumin seeds : 1 tea spoon

Mustard seeds : 1 tea spoon

Channa dal : 1 tea spoon

Urad dal : 1 tea spoon

Red chillies : 2 no

Curry leaves : a few

METHOD:

First peel the outer skin of the raw bananas and add salt & turmeric, boil them in a steamer for 10 min. Remove from the steamer and cut them into cubes.

Heat the oil in a deep frying pan, then add mustard seeds, let them splutter

then add cumin seeds,channa dal,urad dal,red chillies & curry leaves.

And then add chopped onions,green chillies & ginger, fry till golden brown colour.

Now add the boiled raw bananas & stir fry for 10 min.

At the end add red chilli powder and stir one more time & then remove from the flame.

Do all this procedure in a medium flame.

If u would like to add lemon juice, add it in the last stage of the recepie.

Enjoy this recepie with plain rice & rasam(chaaru).

SWEET & SOUR RASAM

Ingredients:

Onions : 1 big sized chopped

Green chillies : 4 chopped

Tamarind : 25 gms

Turmeric : a pinch

Salt to taste

Sugar or Jaggery : 2 tea spoons

For Tempering:

Oil : 2 tea spoons

Mustard seeds : 1 tea spoon

Cumin seeds : 1 tea spoon

Curry leaves : a few

Red chillies : 2 no

METHOD:

Heat oil in a vessel, add mustard seeds let them splutter then add cumin seeds,curry leaves & red chillies.

then add chopped onions & green chillies, fry till onion become transparent. Then add tamarind, turmeric, sugar & salt to taste.

Add 3 cups of water to it & boil for 10-15 min.

then remove from fire & serve hot with plain rice.

CARROT&SPINACH SOUP

Carrot – 4
Potato – 1
Onion – 1
Butter – 1 tab sp
Garlic -1 clove crushed
1 cup milk or water
Salt and pepper for taste
Cut carrots, potato and onion in to cubes
Heat butter in a sauce pan add crushed garlic fry for 1 second then add onion fry till soft and add potato and carrot cook till soft remove and let it cool and make a puree and bring back to sauce pan add 1 cup milk or water and bring to a proper boil add salt and pepper to taste
If you want you can add boiled macaroni to this and a tea sp lemon juice also
For a SPINACH SOUP:-
Spinach – 1bundle
Onion – 1 small
1/2 tea sp – cumin seeds
1tab sp – oil or butter
1 green chili
1 cup milk or water
1 clove garlic
Choppe onion, green chili, garlic, and spinach
Heat oil or butter in a sauce pan add chopped garlic and onion and fry till soft then add chopped onion and spinach and fry for 2 minutes sprinkle some water and cook for a minute remove fire cool it and blend it in a blender to a pulp and bring back to sauce pan add milk or water bring to a boil add salt and pepper to taste remove from heat and serve hot with garlic bread
Now I am going to send this carrot and spinach soup in one bowl for our INDIAN FLAG colors for 15 AUGUST INDEPENDENCE DAY
This is for the event hosted by pooja for independence day at

I used carrot soup for saffron
Spinach (palak) for green
And cream for white

This recepie is for INDEPENDENCE DAY EVENT hosted by pooja @

http://creativepooja.blogspot.com/2008/07/theme-of-week-is.html

CORN MEAL DOSA (corn meal pan cake)

Blogging break
Hi friends I will be in a break for 1 month from now but I will try to post some recipes in between from my moms kitchen will try to send some to events going on my other friends blogs will catch you all after 1 month till that enjoy this recipe and happy blogging
Now will go to the recipe
Corn meal (yellow) – 1 cup
Rice flour – 1 tab sp
All-purpose flour (maida) – 1/4 cup
Onion – 1 chopped
Green chilies – 2-3 chopped
Cumin seeds – 1 tea sp
1 inch ginger piece – finely chopped
Butter milk – 1 cup (little sour is better) (you can use fresh butter milk also)
Oil – for frying the dosa (pan cake)
Water – as required to make batter mmm ! it will take 1/2 cup -1 cup
Mix all above ingredients except oil in a big bowl and make a batter like pan cake batter
Heat a skillet (dosa pan) and pour a ladle full of batter on hot skillet and form a circle with the help of the ladle back side drizzle oil along the edges and let it cook for 3-4 minutes and flip the dosa (pan cake) and cook for few seconds and remove from pan and serve hot with any pickle or chutney
We enjoyed this with mango pickle (aavakayi)
See you all soon friends enjoy blogging

TOOR DAL DOSA

my new blogger friend Noor @ YA SALAM COOKING passed me this great Brillante weblog premio-2008 and she is a big fan of indian food so I want to post this prize with her fav indian recipe this recipe is specialy for Noor thank you so much Noor for this special prize

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this. As per the rules I would like to pass this award to my fellow bloggers mentioned below:(and these are in no particular order, and I could go on and on seeing how their are so many blogs I love but that would take me forever)Enjoy your awards and please pass it on to other and this is my turn to pass this award I am going to pass this to

bloggers.HAPPY BLOGGING! friends
Ramya
http://illatharasi.blogspot.com/--vani
Priti
Priyanka
Vegetable Platter
http://jeenaskitchen.blogspot.com/
and
Purva
Mom's Recipies



Idli rice – 1 cup
urad dale – 1/4 cup(split black lentil, urad bean)
toor dale – 1/2 cup
grated fresh coconut – 1tab sp
fenugreek seeds – 1 tea sp
salt to taste
oil for frying dosa
soak dals and fenugreek seeds and rice separately for over night and next day morning grind dales and fenugreek seeds in to a very smooth paste and rice and coconut in to a coarse paste and mix together add salt mix well and leave it for fermentation for over night next day morning you can make dosas this batter should be like pan cake batter
FOR MAKING DOSAS:-
Heat a dosa tawa or a skillet pour a ladle full of dosa batter in the centre of the hot skillet (dosapan) and spread the batter with the help of the back side of the ladle to form a thin circle drizzle oil along the edges of dosa and let it cook on low heat for 3-4 minutes and flip the dosa and cook for few seconds remove from the pan and serve hot with coconut chutney or any spicy chutney or any pulusus
We enjoyed this dosas with chamagadda pulusu(colocasia cooked in tamarind gravy)
You can make uthappams with this leftover better next day with adding chopped onions and green chilies

CHANNA MASALA WITH GARLIC -JEERA RICE (chick pea curry with garlic -cumin rice)

Chick peas – 1 cup
Onion – 1 chopped
Tomato – 1 chopped
Potato -1 medium cut in to cubes
Ginger garlic paste – 1 tea sp
Chili powder – 1tea sp
Turmeric powder – 1/2 tea sp
Garam masala powder – 1 tea sp
Chat masala powder – 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Coriander leaves chopped – 1tab sp
( if you don't have chat masala powder no problem just leave it and for garam masala you can add coriander powder, cinnamon powder, clove powder each 2 pinches to the curry
Cumin seeds – 1 tea sp
Cardamom – 3
Soak chick peas in water for over night add potato cubes and cook in the same water for 15 -20 minutes or till done if you are cooking in a pressure cooker give 2-3 whistles remove from fire and keep a side
Heat oil in a pan add cumin seeds let them splutter then add cardamom and chopped onion fry onion till soft then add tomato and cook till tomato becomes soft then add ginger garlic paste, chili powder, turmeric powder, garam masala powder, salt to taste mix well and add cooked chick peas and potato and mash a little bit you want more gravy add water in this time bring to a full boil , now sprinkle chat masala and chopped coriander leaves cover with a lid and turn of the flame
Serve hot with roti, naan or jeera rice or plain rice
I served this with garlic – jeera rice

For garlic – jeera rice:-
1 cup cooked basmati rice or any long grain rice
2 cloves – garlic crushed
1 tea sp jeera ( cumin seeds)
Oil or ghee – 1tab sp
Salt to taste
Heat oil or ghee in a frying pan add cumin seeds and crushed garlic fry till golden color then add cooked rice and sprinkle salt and stir for 5 seconds if you want top with chopped coriander leaves turn of the flame and serve hot

FRUIT AND VEGETABLE SALAD

Apple – 1
Pine apple pieces -1/2 cup
Green apple – 1
Banana- 1
Pomegranate seeds – 1/2 cup
Carrot – 1
Cucumber- 1
Cut all fruits and vegetables in to small bite size pieces you can use any other fruits like grapes, pears, mangoes, papaya even orange also
For dressing whisk to gather in a big bowl
1/4 cup – low fat mayonnaise
1tab sp – mustard powder
1tab sp – lemon juice
1tab sp – honey
Crushed walnuts – 1tab sp
Raisins – 10-15
Cinnamon powder – a pinch
Pepper to taste
Salt to taste
Mix all the ingredients in a big bowl make sure they combine very well then add fruit and vegetable pieces mix gently add crushed walnuts and raisins mix well once again sprinkle a pinch of cinnamon powder on top and serve chilled
Instead of using mayonnaise you can use cream
Or you can use a mixture same proportions of cream, cheese, and yoghurt mix well and use in the place of mayonnaise you can use this mixture as a egg less mayonnaise

http://www.archanaskitchen.com/2008/events/one-d-one-dish-meal-salads/

DONDAKAYA PALLI PODI KURA(indian ivy gourd stir fry with ground nut powder)

250 gms – dondakaya ( tindora, Indian ivy gourd, kundru
Oil – 1 tab sp
Salt to taste
For powder:-
Ground nuts – 1tab sp
1 tea sp – coriander seeds
1 tea sp – cumin seeds
5-6 dry red chilies or according to your taste
1/2 tea sp sesame seeds
Dry coconut greeted – 1 tab sp
For tempering:-
1/2 tea sp – mustard seeds
A few curry leaves
1/2 tea sp – turmeric powder
Wash the vegetable in water and dry in the shade or wipe with a kitchen towel and cut in to small round pieces and add salt and turmeric powder cook the vegetable in steam for 5 minutes
In the mean while fry coriander seeds, cumin seeds, dry red chilies, ground nuts, sesame seeds, and dry coconut, fry these ingredients in a fry pan with out oil till good aroma comes out then take off the flame and grind in to a coarse powder keep a side
Heat oil in a deep frying pan add mustard seeds and curry leaves then add cooked vegetable fry till golden colour it will take 10 – 15 minutes
Just before removing from fire add ground powder and stir for 2-3 minute and remove from fire and serve hot with plain rice and rasam
This curry will go very well with dal rasam or pesara pappu charu

MASALA DOSA

A most popular south Indian break fast and it is a all time favorite for every one and this is my version of making masala dosa
For Dosa batter
3 – cups idli rice
1 cup – raw rice
1/2 cup – uard dal
1 tab sp – tour – dal
1/2 tea sp – fenugreek seeds(methi seeds)(mentulu)(vendayam)
Salt to taste
Soak dals and rice separately in water soak fenugreek seeds with dal for over night next day morning grind dale s in to a very smooth paste and rice into a coarse paste and mix together add salt and mix well and leave it in a warm place for fermentation for over night next day morning you can make very crisp dosa with this batter
This batter will stay for 3-4 days in fridge
For potato masala (curry):-
2 boiled – potatoes
1 onion – finely chopped
2 green challis chopped
1/4 tea sp –greated ginger
Few curry leaves
10 cashew nuts broken
1/2 tea sp – mustard seeds
1/2 tea sp – cumin seeds
1/2 tea sp – chana dal (split chick pea)
1/2 tab sp – oil
1/2 tea sp – turmeric powder
1 tea sp – sambar powder
Salt to taste
Mash the boiled potatoes
Heat oil in a fry pan add mustard seeds let them popup then add chana dal, cashew nuts , cumin seeds fry till golden brown colour then add green chilies, curry leaves, greated ginger , now add chopped onion and fry for a few seconds then add boiled and mashed potatoes stir once and add turmeric powder, sambar powder, salt to taste mix well and remove from fire and keep a side
Now we are ready to make masala dosa
Heat a dosa pan or a skillet clean with a dump cloth or a kitchen towel now pour a ladle full of dosa batter in the centre of the hot pan and spread the batter with the back of the ladle to form a circle drizzle oil along the edges of dosa and let it cook on a low heat for 3-4 minutes now keep 1 tab sp of potato mixture in the centre of the dosa don't flip the dosa just fold over and serve
Serve with sambar and coconut chutney but serve hot
You can spread some garlic and onion chutney on dosa before you put potato mixture even you can sprinkle idli podi and then put potato mixture and fold masala dosa this will be little spice my hubby don't like much spice so I don't use that
For onion garlic chutney:-
1 large – onion
3 cloves – garlic
1tea sp – tamarind paste
4 dry red challis
1 tea sp – oil
Salt to taste
Heat oil in a pan and fry onion dry red chilies and garlic till soft and grind with tamarind paste and salt to taste in to a fine paste and spread this chutney on dosa and even you can use this for idlis and any other dosas

POMEGRANATE & MOONG SPROUTS SALAD

1 cup – pomegranate seeds
1 cup – moong sprouts
A few cucumber slices
For honey and ginger dressing:-
1 inch piece greated ginger
2 cloves garlic crushed
1 tab sp lemon juice
1 tab sp – olive oil
1 tab sp honey
Pepper and salt to taste
Combine all dressing ingredients in a small bottle shake well to mix all ingredients together
Mix moong sprouts and pomegranate seeds in a bowl and pour the dressing over it combine well together and serve chill
You can add other fruits like orange apple and vegetables like cucumber and bell peppers

http://www.archanaskitchen.com/2008/events/one-d-one-dish-meal-salads/