Mint rice minnie

This kind of variety rice are famous in south India especially during occasions, so happy that i learned to make it.




Ingredients

1 tsp - fennnel seeds
3 no - bay leaves
3 nos - G.chillies(increase or decrease)
1 inch - ginger
6 pods - garlic
1 no - onion(small)
2 nos - sambar onion(optional)
1 cup - mint leaves(cleaned and washed)
2 tsp - oil
salt to taste

Instructions

Step1.First grind g.chili,garlic,ginger and onion in a mixer.
Step2. then grind the mint leaves separately..
Step3. In a wide pan add 2 tsp oil when it turns hot add funnel seeds and bay leaves.
Step4. Now add the firs grind ed paste and fry for sometimes until the raw aroma are gone.
Step5. After few minutes add the second grinded mint and cook for few minutes.



Step6. Wash the rice and keep aside.
Step7. Now mix the cooked mint and onion paste to the rice and add salt as per your taste.
Step8. Then cook rice in pressure cooker for 3 whistle or rice cooker it...as u do for ordinary pilaf...

Source
My sister

Lassi

A good yogurt makes a delicious lassi....the first time i tasted the good lassi is when we were in honeymoon in delhi....no secret behind any recipe rather than its quality...a good quality yogurt makes delicious lassi wherever you are.

Ingredinets

6 T - Yogurt
1/4 cup - Water
2 T - Sugar(increase or decrease as per taste)
3Nos - Ice cubes


Instructions

Step1. Grind yogurt in a mixer without any pulp.
Step2. Add water and sugar check for the taste if want additional sugar put.
Step3. Finally crush the ice and serve cold....

Upma

The breakfast i ate at my in-laws house after my wedding day....whenever i use to make upma...it remembers me the first day of my life after marriage.....eventhough am not such a big fan of upma,after a long time, i tried this dish...believe me i ate 4 scoop all by myself....

Ingredients

1 cup - Rava(semolina)
1/2 no - onion(finely chopped)
2 pods - garlic(crushed)
1 tsp - urad dhal
2 tsp - channa dhal
1 no - g.chili(split it in the center)
3 stks - curry leaves
21/4 cup - water
2tsp - oil
salt to taste..


Instructions

Step1 . In a wok add 1 tsp of oil when it turns hot add 1 tsp of mustard.
Step2. When mustard splutters add curry leaves, channa dhal.... fry in the oil until it turns golden brown.
Step3. Now add the chopped onion and chili and garlic..
Step4. Fry until the onion is soft and well cook..
Step5. Now add 21/4 cup of water and may be less than 1/4 tsp of salt.
Step6. When the water starts to boil add the rava(semolina) slowly in one hand and stir it in other hand.
(otherwise the upma will be pulp)
Step7. Now turn the stove to low flame and cook for 5 mins.
Step8. Now add the remaining oil and stir it...
Step9. Deliciousoo upma is ready.

Avarakai & shrimp curry (beans & shrimp curry)

I use to make shrimp with mushroom....my mom is a good cook.. she said to try shrimp with avarkai(beans) it turned out too good..

Ingredients

1/4 kg - Avarakai

15 nos - shrimp

1/2 no - onion

1 no - tomato(small)

1 pod - garlic

1 tsp - mustard seed

1 tsp - urad dhal

1 pinch - tumeric powder

1 tsp - oil

chili powder to taste

salt to taste

Instructions

Step1. Heat oil in the wok or kadai..

Step2. when oil is heat pop mustard seed and urad dhal.
Step3. Shallow fry the onion and garlic
Step4. When the onion turns out soft and transculent add the chopped tomato.
Step5. then add beans(avarakai) and shrimp and cook for 1 min or less.
Step6. now add tumeric powder, salt and chili powder .
Step7. then add water to cook the beans and shrimp.
Step8. when all the water are absorbed and veg. and shrimp are cook...turn on the stove.
Step9. Serve hot.

Mango Lassi

Awesome summer drink.....love to make it...the only drink my daughter love to taste....so happy to share it with you.


Ingredients


6 Tbs - Yoghurt(Thick curd)
7 Tbs - Mango Pulp
4 Tbs - Sugar(Increase or decrease as per your taste)
5 nos - Icecubes


Instructions


Step1. In a mixer add yoghut,mangopulp and grind it with medium speed for about 1 min.

Step 2. Slowly add sugar and mixer it for another 30 secs.





Step3. Now finally crush the icecubes with the lassi..

Step4. With in 2 mins...mango lassi is ready to serve.

Cantaloupe sherbet

Whenever i make cantaloupe sherbet it remains me of my childhood days....during summer vacation my grandpa use to make we use to help him as a little kids.......

Ingredients

1no - Cantaloupe(medium size)

3tbs -sugar(adjust as per ur taste)

6 nos - ice cubes

Instructions

Step1. Cut the cantaloupe in to two halves.

Step2. Take the seeds inside the fruit.

Step3. Take the flesh from the fruit leaving its skin.

Step4. In a big bowl add the pieces and smash it as possible as u can.

Step5. then add sugar and when sugar dissolves add the icecubes.

Note.

Serve cold on hot hot day..

Baklava

This is one of Greek dessert told by my friend...I was so worried to try this kind of dessert, because it will take lot of time and if doesn't turn out good.. it spoil all the ingredients and my confidence..but this dessert change my entire thought.. and scored me good name. Try this and see the experience in me.


Ingredients -1

clarified butter
1 cup sugar
1 cup hot water
2 cups chopped blanched almonds or walnuts
1 lb fillo pastry (pastrysheet pic.shown below)
powdered cinnamon

Ingredients -2

For the syrup

1 cup sugar
1 cup honey
1 cup water
juice of one lemon


Instructions

Step1. Heat 4 tablespoons of melted butter in a pan with the sugar and 1 cup of hot water.
Step2. Add the chopped nuts.
Step3. Grease a baking tin large enough to take the fillo sheets. Put in 3 sheets, brushing each sheet with melted butter.



Step4. Spread on a thin layer of the nut mixture, sprinkle with a little cinnamon and cover with 2 more sheets of buttered fillo.
Step5. Keep adding alternate layers of filling and pastry and cover with 3 sheets.
Step6. Brush the top with melted butter and score a diamond pattern on the top to aid serving. Step7. Bake in the oven at 375 until crisp and golden, about 30 minutes.


Meanwhile make the syrup.


Step1. Boil the sugar, honey, water and lemon juice for 5 minutes.
Step2. Allow to cool a little then pour over the cooked pastry.


Note


This tastes best the next day because the syrup has had a chance to soak into the pastry. Baklava is also delicious eaten hot with some aromatic rosewater or orange blossom water sprinkled over it and served with chilled cream. A real treat!


Source

My friend laurie...
From greek cookbook

Cooking Photos

This picture is taken in my friend laurie's kitchen - with susan ,with me. I enjoy cooking in her kitchen it remains me of my home..




I made traditional south indian dish that day...typical sambar,rasam one poriyal , one varuval and vadai with appalam..everyone enjoyed my meal , am so happy to cook for others.

Vengayathaal Karakulambhu

One of my favorite dish.....everyof my friends in spiceindiaonline tried and appreciated....am so happy to share the recipe with u.

Ingredients-1

4 stks -Green onion(finely choped)
1 no-Tamarind (lime size)
1 no -Tomato
1 tsp -Salt
¼ tsp -Turmeric powder
¾ tsp -R.chilli powder
½ tsp -channa masala powder or fish masala powder
1½ tsp -Corriander powder
½ tsp -Cumin powder

Ingredients-2

1 tsp -mustard seed
½ tsp -fenugreek seeds (venthayam)
1 tsp -Vadagam
4 strands -Curry leaves
4 T -oil

Ingredients-3

1 tsp -Butter
4 stks -Cliantro( chopped)
2 stks -Green onions (finely chopped)

Instructions

step 1. In a bowl mix tamarind in to a thick paste.
step2. then add tomato and make puri out of it.
step3. take all the pulp from tamarind and tomato. add some water
step4. in that puree add chillipowder, corrianderpowder,cumin powder ,channa masala powder,salt and turmeric powder.check for the taste
step5. meanwhile heat oil in a kadai or wok and add mustard after it splutter add fenugreek ,curryleaves and vadagam.
step6. fry for few seconds then add green onion.(cut the leaves and the onions into small pieces)
step7. fry green onion for more then 15 mintues
step8. it should be 1/3th of the quantity that we put in the wok fry occassionally and see to that it does not burn
step9. now we can see the oil get seperated from green onion now add the puri
step10. it has to boil for 15 mintues or until it is in semi solid state (it should ty. a day old kulambu like just perfect (like meen kulambhu)

step11. after it all done add 1 tsp butter for rich texture and flavor
step12. garnish it with corriander leaves and green onions.
step13. do it before one day then it will taste really good.

Notes
old tamarind taste really good
butter is optional. we can add ghee but ghee dominates the taste.if u like ghee can add some
i actually forgot should add 3garlic pods and fry along with green onions
the green onion stalks should have onions in their root.

Fried Chilli Crab

Crab is one kind of seafood i love the most, nowadays its becomes my daughter's favorite too. I remember, my grandma use to cook crab and bring it home to me.

Ingredients

2 Medium Size - Raw crabs

1/2 cup - Peanut oil

2 Tsp - Finely grated fresh ginger

3 no - garlic cloves(finely chopped)

3 no - Fresh red chilies, seeded and chopped

1/4 cup - Tomato sauce

1/4 cup - Chili sauce

1 Tbs - Sugar

1 Tbs -Light soy sauce

1 Tsp - salt(or to taste)

Instruction

Step1 . Wash crabs well, scrubbing away any mossy patches on the shell.

Step2 . Remove hard top shell, stomach bag and fibrous tissue and with cleaver chop each crab into 4 pieces, or 6 pieces , if they are large.

Step 3. Heat a wok, add oil and when oil is very hot fry the crab pieces until they change color, turning them so they cook on all sides.

Step 4. Remove to a plate. Turn heat on low and fry the ginger, garlic and red chilies, stirring constantly, until they are cooked but not brown.

Step 5. Add the sauces, sugar,soysauce and salt and bring to the boil, then return crab to the wok and allow to simmer in th e sauce for 3 mins, adding very little water if sauce reduces too much.

Step 6. Serve with white rice.

Source

The complete Asian cookbook - Charmaine solomon.