Dressings

Butter milk Coriander Dressing:

1/2 cup beaten buttermilk
1/3 cup vegetarian mayonnaise
3 tbs fresh coriander leaves chopped
1 tbs shallot minced.
salt and pepper to taste

Whisk together the buttermilk and the mayonnaise.
Stir in the coriander leaves and shallots.
Season with salt and pepper to taste.


Creamy Vinaigrette:
3 tbs whisked cream
1 tbs lemon juice
1 tsp sugar
1 tsp Dijon mustard

Combine everything well to use


Balsamic Vinaigrette:

1/2 tbs balsamic vinegar
1 tbs lemon juice
1/4 tsp honey
1/4 tsp coarsely ground pepper
2 tbs olive oil
1/2 tsp salt.

In a blender mix all the ingredients for vinaigrette, except the olive oil.
Pluse once or twice, add the olive oil while mixing gradually.

HOW TO MAKE PANNER (Dev )

here's how to make paneer...

1. extract juice from 1 lemon n mix with a tbsp of water...you can use vinegar or sour curd/buttermilk instead...
2. bring abt a ltr of milk to a boil... reduce flame to low
3. slowly add in the lemon juice/vinegar/buttermilk...keep mixing...once u see the milk start curdling ,stop adding the juice and see if the milk is fully curdles...else add some more juice...
Let cook for a minute and then switch off flame...
4. line a wide strainer with a clean cloth and pour the curdled mixture...the curds will now be collected in the cloth... you can also collect the whey water and use it to knead chapathi dough...
now pour some cold water over the curds and then make it into a bundle n strain out as much water from the curd as possible ...
5. hang this cheese bundle for about 1/2 hr or so... (if u want to make rasgulla,rasmalai etc,stop at this step)
6. then place on a flat surface and place a heavy weight on it and leave for ab out an hr...
7. take off the weight and remove the cloth in which it was bundles... cut into desired shapes...

SPREADS (Kugan )

GINGER SALAD DRESSING (Kugan )

Ginger Salad Dressing

Description: Prepare your favorite salad and splash on this
flavorful dressing for a unique taste.

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons tomato ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Place all ingredients in blender; blend on high speed for 30
seconds or until the ginger is well-pureed and mixture is well
blended.

2. Store in covered container in refrigerator.

Bitter gourd in Coconut Milk (Lathz )

hye frens...here cums my MIL receipe...i tried n d plate goes empty very fast........
hope u all like it........

Bitter gourd in Coconut Milk

Ingredients:

1 medium bitter gourd, trimmed, cut into half, deseeded and sliced thinly
1 tablespoon ghee
1 tsp brown mustard seed
1 tsp urad dhal
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/2 cup thick coconut milk mixed with 1/2 cup pure water
Rock salt to taste
6-8 curry leaves
Blanch the sliced bitter gourd in boiling salted water for 3-4 minutes, drain.

Method:
Heat ghee in a heavy-bottomed pot till it looks clear.
Add the brown mustard seed and urad dhal.
When the mustard seed starts to pop and the urad dhal turns golden brown,
add the bitter gourd, turmeric, cumin and salt, and mix well.
Add the thinned coconut milk and crushed curry leaves and simmer until
heated through. Serve hot with rice.

NOV' SPREAD

BREAD UPMA ( Lathz)

today i did Bread Uppuma for breakfast.....my own receipe.....hahahaha
my MIL enjoy it....am so happy....
hope all my frens in KK tried n drop ur comments......

Ingredients for Bread Uppuma

8 Bread slices
1 chopped Onion
2 or 3 red chillies
1 tsp pepper
1 tsp garam masala powder
1 tsp mustard seeds
1 tsp urad dhal
1 tsp bengal gram dhal
lemon juice ( for taste )
little cashew nuts
Salt to taste
Oil

Method:

Wet the bread squeezing dry, crumble between palm, keep aside.
Heat oil in a pan, add mustard seeds, curry leaves, and the chillies made into halves for the sharp taste.
Add blanched dhals.Add the crushed and crumbled bread, cashew nuts, salt/pepper/garam masala to taste, stir for 2 minutes.
Add lemon juice. Sprinkle coriander leaves and cook for a few minutes…finally enjoy the Bread Upma - Yummy

MULUGAWATANY SOUP (Kugan )

MULUGAWATANY SOUP

Ingredients:

2 tbs toor dal
2 tbs moong dal
Little tumeric powder
4 pips of garlic
4 cups of water

1 tbs butter or oil
½ tsp aniseeds
½ tsp cumin seeds
1 bay leaf
1 sprig curry leaves
2 green chillies sliced
1 tsp pepper corns
1 medium chopped onion
1 small tomato chopped
2 tbs of chopped carrot
2 tsp grated coconut

2 tbs of cooked rice ( optional )

Method:
Cook the dals with garlic, and tumeric powder till well cooked.
Heat a wok with the butter or oil.
Add in all the ingredients till the coconut.
Saute well till the raw smell goes.

Add the sauteed ingredients to the dal mixture.
Let it boil for for about 5 minutes.
Remove from the heat. Fish out the bay leaves and the curry leaves.
Let the mixture cool. Use a blender and blend the mixture.

Add in more boiled water if needed.
Strain the mixture, garnish with coriander leaves.
Add in the cooked rice and serve.

HEALTH TIPS ( Lathz )

i read this article in a newspaper wud like to share wit all.....



Benefit of Cinnamon Medicine :-


1. Can lower LDL cholesterol


2. Regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.


3. Can reduced the proliferation of leukemia and lymphoma cancer cells


4. It has an anti-clotting effect on the blood.


5. Mixed with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain


6. When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.


7. Boosts cognitive function and memory


8. Fights the E. coli bacteria in unpasteurized juices.


9. Great source of manganese, fiber, iron, and calcium


10. And more....

VEGEI BIRYANI ( Lathz )

Veggie Biryani

FRENzz i hav tried this vegetable briyani receipe which i found in a magazine...it turns out well....try it n drop ur comments.....


Ingredients

10 types from a choice of cauliflower, potato, carrots, asparagus, broccoli cut into bite size pieces, washed and drained
2 tbs. ghee
1 onion, peeled and thinly sliced
1 clove of garlic minced
1/2 inch piece ginger minced
1 green chillie minced
Package of Aachi Biryani
1 tsp. salt (adjust to taste)
1/2 cup thick yoghurt
1 tomato, chopped
1/4 bunch of cilantro leaves, minced
1/2 lemon, juice

Method:
Heat ghee in a large pan and fry onions, until quite dark brown. Now add ginger and garlic. Fry for a minute or two.
Add veggies, spices from the package, salt, green chilli. Stir fry until veggies is nicely coated with the spices.
Add yoghurt, tomatoes, cilantro, lime juice. Cook, stirring frequently, until veggies are soft and only a little gravy is left.

While veggies are cooking, wash rice , rinse a few times till rice water is somewhat clear. Drain.

Add rice to the veggies and 2 1/4 cups of water and bring to a rolling boil. Then turn heat to medium-low and cover the pot with a tight lid. Cook for 10 minutes and turn the heat off. Do not lift the lid. Let the rice steam in its own heat for another 5 minutes.

The rice is ready to serve. Serve hot......yummmyyyyy

SORAKKAI CURRY (Meerra )

SORAKKAI CURRY

Ingredients:

2 tbs oil
1 onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes chopped

¼ tsp turmeric powder
½ tsp cumin powder
2 tbs coriander powder
1 tbs chillie powder

300 grms of sorakkai cut into cubes
¼ cup of channa dal boiled until soft
Salt to taste

2 tbs of tomato ketchup

Method:
Heat oil in a kadai, add in the onions and sauté till lightly brown.
Add in the ginger, garlic paste. Stir fry well.
Add in the chopped tomatoes and cook till mushy.

Add in the dry spices, and cook till oil rises.
Add in the cut sorakkai cubes , salt and the boiled dal.
Add in ¼ cup of water if needed.

Cook till the veges are soft and the gravy a bit thick.
Add in the tomato ketchup, stir well and remove.
Serve with rice or chapathi.

BITTERGOURD THOKKU (Kugan )

BITTERGOURD THOKKU

Ingredients:

4 tbs oil
½ tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves

¼ kg long bittergourd cut into cubes
¼ tsp tumeric powder
1 tsp salt

3 big onions sliced fine
4 ripe tomatoes chopped fine
2 tsp chillie powder

1 lime size tamarind, take 1 cup juice
Jaggery to taste
Salt to taste

To Roast and powder fine:
1 tsp raw rice
2 tsp tur dal
1 tsp cumin seeds

1 sprig curry leaves torn with fingers

Method:
Heat oil and add in the seasonings, fry well.
Add in the cut bittergourd pieces, fry again well.
Add in the tumeric and salt, add in the onions, saute well.

Add in the chopped tomatoes, chillie powder and cook till mushy.
Add in the tamarind juice, add in the jaggery. Taste for salt.
Cook till thick and oil rises, add in the roasted powder.

Stir fry well, add in the torn curry leaves and remove.

BRINJAL CURRY WITH VINEGAR (Kugan )

BRINJAL CURRY WITH VINEGAR

Ingredients:

2 big brinjals, slit into 4 and cut into thick slices
Little tumeric powder
Little salt
Oil for frying

1 tbs oil
1 inch of cinnamon stick
1 tsp funugreek seeds
1 sprig curry leaves
1 big onion chopped
¼ cup capsicum sliced
1 tbs grated ginger
3 pips grated garlic

1 tbs curry powder
1 tsp red chillie powder
¼ tsp tumeric powder
1 tsp sugar
1 tbs vinegar
Salt to taste
½ cup coconut milk

Method:
Rub the tumeric and salt to the sliced brinjals.
Deep fry and remove.

Heat 1 tbs of oil in a wok. Add in the cinnamon, funugreek and curry leaves.
Let them splutter, add in the onions, capsicum and ginger.
Saute well till the onions are tender. Add in the grated garlic fry for a minute.

Now add in the curry powder , chillie powder and tumeric powder.
Stir fry well for a minute. Add in the sugar, vinegar and salt to taste.
Mix well, add in the coconut milk. Cook for a minute.

Add in the fried brinjals, give a good stir, cook for a minute.
Remove and serve with rice or chapathi.