Blue & White Birthday Bath Fun

My husband's birthday was about to come and I was busy planning some surprises for him. At the same time, I wanted my 3 yr old to be entertained, surprised and to have loads of fun.

I decided to go for a "blue & white" birthday party. A part of the plan is to surprise him when he goes for a shower after his gym time. My little one loves to play with water any time...and.....

 Here it is....the magic of blue water...everything in blue or white or blue & white combo...

Here starts the fun arrangements of surprise & entertainment:

Since it was a "blue & white" party, I bought a blue notepad (had 150 sheets) from the dollar store. On one sheet, I wrote 'open for a birthday surprise' and attached to the door.

I took 13 notepad sheets and cut them into triangular shapes in the lower half, to give them the banner shape. I attached them above the bath tub with some cello-tape, so that it can be seen once the door is opened.

I bought a pack of 20 balloons along with an air pump for $1 from a dollar store and used all the blue balloons wherever possible.

I made a crown for the 'birthday boy' out of the balloons and hung it on the tap.

On the top of the flush tank, I arranged a few air fresheners and decorated with some balloons. I got the glade air freshener for about $2 from soap.com and $1 glass bowl from dollar store and $1 blue scented crystals from dollar store.

I collected all the blue and white toys from my kids toys' room and spread them in the bathtub.

Look at the 'blue & white' bath sponge, white soap and a blue egg. Inside the egg, I kept a small surprise for my kid. I bought some water toys and kept them as gift for the b'day boy .....(but, actually for my kid)

This is another b'day gift.....yeah...that too for my kid to enjoy. But dad gets the credit of opening the pack and operating it.

This is the most fun and exciting part. A few drops of blue food coloring does this magic. Open the tap to fill the bath tub. Meanwhile add a few drops of blue food coloring to the water. Look at the water turning into a deep blue sea....

It is totally safe to use food coloring in water for bath. It does not cause any skin irritations or harm. I have tried with various other food colors.

Oh! What a joy for my little one....to play with dad ...with his new toys... balloon fight......in blue water.


I am totally satisfied to see the surprised face of my beloved husband and the happiness, fun and excitement of my kid. I am proud that my thoughts and actions brought smiles on the two cute faces.

Total Decoration Cost:

20 balloons + air pump - $1
Blue Notepad (150 sheets) - $1
Glade air freshener - $2
Glass bowl - $1
Blue scented crystals - $1
Bath sponge - $1
Blue toys - $0 (available at home)
B'day gifts - optional
Blue food color - less than $1

The total cost will come around very less than $10. An economic and fun way to surprise your loved ones on  special days and occasions.

Onion Raita (Pachadi)

Ingredients

Big onion - 1 (chopped or sliced lengthwise)
Green chillies (chopped) - 2
Curry leaves (chopped) - 10 Nos.
Coriander leaves (chopped) - 5 stems
Carrot (grated) - 2 tbsp (optional)
Tomato (finely chopped) - 1 (optional)
Thick Curd - As needed
Salt - To taste

Method

1. In a bowl, add all the ingredients.
2. Mix them thoroughly & check for salt.
3. Serve as a side for biryani / variety rice.
4. This also goes well with parotta and chappathi.

Mint Rice

Preparing a healthy meal for the whole family with ingredients fresh from the garden.....What a joy !!!

Ingredients

Basmati Rice - 1 cup
Water - 2 cups
Mint - 1 bunch
Ginger - 2 inch piece
Garlic - 2 large pods
Green chillies - 3
Onion (chopped) - 1 handful
Carrot (chopped) - 1/2 handful (optional)
Beans (chopped) - 1/2 handful (optional)
Peas - 1/2 handful (optional)
Paneer cubes - 10 Nos. (optional)
Garam masala - 1/2 tbsp
Salt - To Taste
Oil - 2 tbsp

Method

1. Wash the basmati rice and soak it for 30 min.
2. Separate the mint leaves from the stems & wash them under cold water.
3. In a mixie / blender, grind the mint leaves, ginger, garlic & green chillies to a coarse paste adding little water.
4. In a wide bottom pan, add oil.
5. When hot, add the chopped onions.
6. When they turn transparent, add the chopped vegetables and fry for 3 min.
7. Now add the grind mixture and fry for about 3 min till the raw smell of mint goes off.
8. Now, add the paneer cubes and the garam masala & fry for another 1 min.
9. Add the soaked rice with necessary salt & 2 cups of water.
10. Give a good mix and check for salt.
11. Cover cook in a medium heat until all the water is absorbed by the rice.
12. Give a gentle mix and reduce to a low heat.
13. Cover the pan & let this sit for another 10 min.
14. Turn off the heat and give one last gentle mix.
15. Serve with raita or any fries.

Coriander Chutney (Green Chutney)

Ingredients

Coriander leaves - 1/2 bunch
Cumin - 1/2 tbsp
Garlic pods - 2 large
Tamarind - 1 inch piece
Green chillies - 2
Coconut gratings - 5 tbsp
Salt - To taste
Water - To grind
Seasoning
Oil - 1 tbsp
Mustard + Urad dhal - 1 tsp

Method

1. Roughly chop the coriander leaves and roast over a medium heat in a frying pan for about 3 min. 
2. Let this cool to room temperature.
3. In a mixie / blender, add the roasted coriander leaves along with the cumin seeds, garlic, tamarind, green chillies, coconut and salt with little water just to grind them to the required consistency.
4. Do the seasoning and add to the chutney.
5. Serve as a side for idly / dosa / masala dosa / rava dosa or paniyarams.
6. This can also be served as a dip for samosas & chips.

Roasted Egg

This is a simple, easy to make appetizer or side dish with very less ingredients. I once prepared these for my kids' b'day party and it was rated #1 out of all the other homemade & restaurant ordered foods

Ingredients

Eggs - 4
Water - To boil the eggs
Salt - 1tsp + 1 1/2 tsp
Red Chilli powder - 1 tbsp
Oil - To brush the pan (or) 1 tbsp

Method

1. Boil the eggs in a pan with 1 tsp salt & sufficient water for about 15 min in a medium - high heat.
2. Break the egg shells & cut the eggs into half (cut from top to bottom)
3. Brush a frying pan with oil under medium heat.
4. Sprinkle 1 1/2 tsp salt and 1 tbsp chilli powder.
5. Make sure the salt & chilli  powder are spread throughout the pan.
6. Arrange the cut eggs, with the yellow facing down.
7. Roast for 2 min.
8. Now, turn the eggs so that the other side also gets roasted for another 2 min.
9. Serve hot / warm / or at room temperature.
10. Serve as a party appetizer or as a side for any rice variety or biryani.

Butter Beans Kootu

Ingredients

Butter beans - 2 cups (Seeds after separating from pods)
Salt - To Taste
Coconut grating - 5 tbsp
Green chilli - 3
Fennel (perunjeeragam) - 1 tbsp
Ginger - 1/2 inch
Cinnamon - 1/2 inch
Seasoning
Oil - 2 tbsp
Mustard + Urad dhal - 1/2 tbsp
Onion (chopped) - 2 tbsp
Curry leaves - 5 Nos.

Method

1. Remove the bean seeds from the pods. Wash them & put them in a pressure cooker.(No need to soak them overnight)
2. Add salt to taste and water just to cover the butter beans.
3. Pressure cook over a medium - high heat. Turn OFF the stove when the 1st whistle is about to come. (Else, the butter beans will turn mushy)
4. Drain out the excess water & keep the beans aside.
5. In a mixie / blender, grind the coconut gratings, green chilli, fennel, ginger and cinnamon. 
6. In a frying pan, add oil. When hot, add the mustard & urad dhal. Let them splutter.
7. Now, add the chopped onion and curry leaves.
8. When the onions start to turn brown, add the beans and the grind masala.
9. Add salt, if necessary.
10. Cook this for about 3 min over medium heat. 
11. Take care not to burn the bottom or mash the beans.
12. Serve as a side for rice.

Note

1. No need to soak the beans since these are taken out fresh from the pods.
2. In some regions, these butter beans are also called lima beans.
3. If these bean seeds are dried & packed, then they need to be soaked overnight before cooking.

Spinach Paratha

This recipe makes about 10 medium - sized parathas sufficient for 2 - 3 people.

Ingredients

Wheat flour (Atta) - 1 1/2 cups
Salt - 1 tsp
Oil - 1 tbsp
Warm Water (microwaved for 30 sec) - 1/2 cup
Chopped Spinach - 2 cups
All purpose flour - For dusting

Method

Dough Kneading:

By Hand

1. In a wide bowl, take the wheat flour and add the salt, oil & chopped spinach. Mix them together.
2. Add warm water (generously) to form a soft dough. Do not add water little by little.
3. Place the dough on the countertop & knead for 5 min, adding little oil / flour, if needed.
4. This dough should be as soft as a baby's cheeks when touched. If so, the parathas will be really soft.
5. This dough can be used immediately or after some hours (close the bowl with a lid & let the dough rest)

Using Food Processor

1. Fix either the dough blade / chopping blade to the food processor. (* Both blades will grind the spinach & make the parathas green.)
2. Add the wheat flour, salt, oil & chopped spinach. Turn ON for 30 sec so that everything mixes together.
3. Keeping the food processor ON, add warm water (slowly but continuously) to form a soft dough. The dough should form a ball together. This is when the food processor should be turned OFF.
4. This dough should be as soft as a baby's cheeks when touched. If so, the parathas will be super soft.
5. Dust the counter top with a little all purpose flour. Place the dough on the countertop & knead for 30 sec.
6. This dough can be used immediately or after some hours (close the bowl with a lid & let the dough rest) 
7. The dough can be wrapped in ziplocs and can be freezed. Trust me....the parathas will be really soft even if made after a week.

Rolling Out:

1. Now, make lemon sized balls out of the dough.
2. Take a dough ball, coat it in the flour and roll out into a thin circular / square / rectangular / oval discs using a rolling pin.

Chappathi Making:

1. Heat a dosa tawa / griddle.
2. Brush the tawa with a little oil using a pastry brush and place the rolled out paratha.
3. Brush some oil on top of the parathas.
4. When the top side of the parathas starts puffing up slightly, flip it so that the other side gets cooked for about a minute.
5. Once done, place the parathas in a hot box or cover (roll) them with soft towels / paper towels to retain the softness.
6. Serve hot with chicken / mutton kurma or any vegetable kurma or paneer masala.
7. These parathas stay soft even the next day.

Heart shaped spinach parathas for valentine's day

Note

1. These can be called "green chappatis" sine the spinach make them all green.
2. All purpose flour is used for dusting because it gets absorbed into the dough and can't be felt outside.

Recommendation

• I would highly recommend a food processor for making chappati / paratha dough. I always get very soft chappathis / parathas when I use my food processor for dough kneading. Thanks to my dear friend Suja Moses for introducing to me the food processor dough kneading art. Now I'm rocking in my kitchen with these amazingly soft chappathis.

Murungaikai (Drumstick) Poriyal

Ingredients
Murungaikai (Drumstick) - 5 (medium sized)
Salt - To taste
Water - Just to cover the cut pieces
Coconut - 1/8th of a whole coconut (or) 5 tbsp coconut grated
Red Chillies - 3
Cumin (Jeera) - 1/2 tbsp
Seasoning:
Oil - 2 tbsp
Mustard + Urad dhal - 1/2 tbsp
Chopped onion - 2 tbsp
Curry leaves - 5 Nos.

Method

1. Cut the drumsticks into 3 inch pieces (discarding both the ends). Put them into a bowl of water.
2. In a mixer / blender, grind the coconut, red chillies and cumin to a slightly coarse mixture w/o adding water.
3. Transfer the cut drumstick pieces into a frying pan. Add water just to cover the pieces.
4. Add salt and cover cook over a low - medium heat until 3/4th of the water is evaporated.
5. Now add the grind masala along with little water used to clean up the mixer / blender.
6. Let this masala cook (w/o lid) for 2 min.
7. Immediately, in another pan, add oil. When hot, add mustard, urad dhal, onion and curry leaves & fry till they turn brown. Pour this seasoning over the drumstick - masala mixture and let it simmer till all the water is evaporated.
8. Serve as a side for white rice along with any veg. kuzhumbhu.

Note

1. The length of drumstick varies from short, medium, long to extra-long. The number of drumsticks to be used totally varies with the length. Accordingly the masala quantity needs to be adjusted.

Vendaikai (okra) Puli Kuzhambhu (Tirunelveli style)

Ingredients

Vendaikai (Okra) - 10 Nos. (washed & dried thoroughly)
Tamarind - 1 1/2 pods
Coconut - 1/4 of a whole coconut
Red chillies - 4
Cumin - 1/2 tsp
Big onion - 1/2 (or) equivalent small onions
Coriander powder - 1 tbsp
Red chilli powder - 1/2 tbsp
Turmeric powder - 1/4 tsp
Salt - To taste
Tomato - 1 (cut into 4)
Seasoning:
Oil - 3 tbsp
Mustard - 1/4 tsp
Urad dhal - 1/4 tsp
Onion - 2 tbsp
Curry leaves - 10 Nos.

Method

1. Grind coconut, red chillies and cumin to a fine paste along with necessary water.
2. To this, add onion and grind to a fine paste.
3. Soak tamarind in hot water for 10 min and extract tamarind juice.
4. Cut the okra into big bite - sized pieces.
5. In a pan,  add the grind masala, tamarind extract, the masala powders, salt and tomato slices along with necessary water to cook the masala.
6. In a frying pan, dry roast the cut vendaikai pieces (okra) at a medium heat for about 5 min(till all the water in the okra evaporates). Add them once the kuzhambhu starts to boil.
7. When the kuzhambhu is 3/4th done, do the seasoning. i.e In a frying pan, add oil. When hot, add the seasoning ingredients one after the other. Fry them till they turn brown and add to the kuzhambhu.
8. Let this simmer for about 5 - 10 min in a low heat till the required consistency is reached.
9. Serve with white rice. Can also be taken with idli / dosa occasionally.

Back to blogging after a time of vacation, tours and a wonderful celebration of my kid's birthday. Get ready to try out more south Indian traditional recipes.

Planning to start a page of arts & crafts too along with the cooking recipes which I hav tried out during these days of vacation and for my kid's birthday...

See you all soon.....

Pretty busy with some vacation trips & tours, apartment shifting, arts & crafts work and handmade decors for some b'day parties.....

Will come with other traditional recipes in a month time...

Till then, a little rest for me apart from these busy schedules...

Spicy Egg Omelette

This recipe makes 3 medium sized thin omelettes sufficient for 3 people.

Make kids eat eggs by preparing these omelettes in different shapes & sizes.

Ingredients

Eggs - 3 (1 egg for each omelette)
Salt - 3 pinches (1 pinch for one egg)
Pepper powder - 1/4 sp
Green chillies - 2 (Finely chopped)
Curry leaves - 5 Nos. (Finely chopped)
Coriander leaves - 2 strings (Finely chopped)
 Big Onion - 1/4 (or) equivalent small onions (Finely chopped)
OIl - As needed

Method

1. Break open the eggs in a bowl and whisk together the whites and the yolk for about 2 min.
2. Now add the salt & pepper powder and whisk for another 1 min.
3. In a pan add 2 spoons of oil.
4. When hot, add the green chillies, curry leaves, coriander leaves and fry for a minute.
5. Now, add the chopped onion, and fry till the onion becomes transparent (but not brown)
6. Add all these fried items to the whisked egg and whisk it again for 1 minute.
7. In a frying pan / griddle / dosa tawa, when hot, add a few drops of oil.
8. Pour a little egg mixture to form a thin layer.
9. Cook in a medium heat till both the sides are cooked well and shaded slightly brown.
10. Similarly do for the remaining egg mixture.
11. Serve hot.



Valentine's day Special spicy omelettes  for my sweethearts.

Note

1. The size and thickness of the omelettes can be varied by varying the number of eggs used.
2. Omelettes of any shapes can be made by placing a metal cookie cutter on the pan / griddle, pouring the egg mixture into it and removing the cookie cutter once the side is cooked and then turning over to cook the other side.

Rava Kesari

Ingredients

Rava (Sooji) - 1 cup
Water - 3 cups
Sugar - 3/4 to 1 cup
Kesari Powder (Orange / Yellow) - 1/4 sp
Cashew - 1/2 handful
Raisins (kismis) - 1/4 handful
Cardomom - 1 (slightly crushed)
Ghee - 3 to 5 sp

Method

1. Roast the rava in a frying pan for 10 min in a low - medium heat. Keep aside.
2. In the same pan, in a medium heat,  add the ghee.
3. When hot, add the cashews, kismis and cardomom. Let them turn slightly brown.
4. Now add water. (Be careful not to burn your hands)
5. Add the kesari powder and give a stir.
6. Turn the heat to a high temperature and let the water come to a boil.
7. Now reduce the heat to a low - medium.
8. Stirring continuously, slowly add the roasted rava.(Else lumps will be formed)
9. Keep on stirring till the rava is about 90% cooked, all the water will be evaporated and the rava will not stick to the sides of the pan.
10. Now add the sugar and give a good stir.
11. Let this cook for about 2 min. Turn the stove off.
12. Serve as a dessert or along with idli, sambhar and chutney.
13. Best when served warm. Can also be eaten once cooled.

Easy - Spicy Potato Fry

Who in this world....from a kid to an adut.... will say "NO" to potatoes ??? And that too...when it is easy to make & spicy to eat.....which mom will say 'NO' to prepare ???

Ingredients

Potato - 1 (large)
Oil - 2 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Curry leaves - 5 Nos. (optional)
Sambhar powder - 1/2 sp
Salt - To taste

Method

1. Boil the potatoes, peel the skin (optional) and cut into cubes.
2. In a pan, add oil.
3. When hot, add the mustard, urad dhal and curry leaves.
4. When these splutter, add the potato cubes.
5. Add the sambhar powder and salt.
6. Fry for 2 - 3 min till the sambhar powder is coated uniformly.
7. Serve as an appetizer or as a side.

Beetroot Kuruma

Ingredients

Beetroot - 1 (small)

Coconut - 1/8 th of a whole coconut

Green chillies - 3

Fennel (perunjeeragam) - 1/2 sp

Ginger - 1 (1" piece)

Garlic - 5 pods

Oil - 3 sp

Mustard + Urad dhal - 1/4 sp

Curry leaves - 5

Coriander leaves - few (chopped)

Onion - 1/2 (finely chopped)

Tomato - 1 (finely chopped)

Coriander powder - 1/2 sp

Red chilli powder - 1/4 sp

Turmeric powder - a pinch

Salt - To taste

Method

1. Chop the beetroot into small cubes and pressure cook them for one whistle with little water and salt.
2. In a mixie / blender, grind the coconut, green chillies, fennel, ginger and garlic to a fine paste adding very little water.
3. In a frying pan, add oil.
4. When the oil is hot, add the mustard, urad dhal, curry leaves and coriander leaves. Let them splutter.
5. Now, add the chopped onion and fry till they become transparent.
6. Add the chopped tomatoes and fry till they become mushy.
7. Add in the grind masala, cooked beetroot (along with the water), all the masala powders and salt.
8. Add required water and allow it simmer till the required consistency is reached.
9. Garnish with coriander leaves (optional)
10. Serve with chappathis, parathas, parotta, dosa and idli.

Note

1. Beetroots are normally sweet in nature. So adjust the amount of green chillies and red chilli powder as required.

Tapioca Fry

Ingredients

Tapioca - 1 (large)
Turmeric Powder - 1/4 sp
Salt - To taste
Water - To cook
Oil - 2 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Curry leaves - 5
Whole Red Chillies - 2
Coconut grating - 1/4 cup

Method

1. Remove the skin of tapioca with a knife. I don't think a peeler will work for this. (This is little difficult... but worth it)
2. Cut the tapioca into 1" cubes.
3. In a pressure cooker, add the tapioca cubes, turmeric powder, salt and required amount of water (just to cover the cut cubes) to cook it.
4. Cook for about 2 whistles in medium - high heat. Do not overcook. The tapioca cubes will turn mushy.
5. In a pan, add oil.
6. When hot, add the mustard, urad dhal, curry leaves and red chillies. Let these splutter.
7. Drain the water from the  cooked tapioca and add the tapioca cubes to the pan. (may be with very little water)
8. Add salt if needed.
9. Gently and carefully, fry the tapioca cubes (not turning them mushy) till all the water is evaporated.
10. Now add the grated coconut, and fry for another 2 min.
11. Serve as a side or eat simply!!!

Tandoori Chicken

Ingredients

Chicken Drumsticks - 10 Nos.
Red Chilli powder - 1 tbsp
Salt - 1/4 tsp
Lemon Juice - 1 tbsp
Ginger - 2 inch piece
Garlic - 10 pods
Lemon - 1/2
Thick Yogurt - 1/4 cup
Coriander powder - 1 tbsp
Red chilli powder - 1 tbsp
Turmeric powder - 1/2 tbsp
Cumin powder - 1 tbsp
Pepper powder - 1 tbsp
Garam masala - 1/2 tbsp
Salt - To taste
Oil - 3 tbsp





Method

1. Wash the chicken well with cold water.
2. With a sharp knife, make slits in the flesh portion of the chicken.
3. In a small bowl, mix together the 1 tbsp red chilli powder, 1/4 tsp salt and the 1 tbsp lemon juice.
4. Rub this mixture into the slits made in the chicken pieces.
5. In a mixie / blender, grind the ginger and garlic into a fine paste.
6. In a wide bowl, add the ginger garlic paste, lemon juice of 1/2 lemon, yogurt, all the masala powders & salt.
7. Mix them together.
8. Now, add the chicken pieces & mix them with all the masalas. Make sure the masala is coated all around the chicken.
9. Now add oil and mix one more time.
10. This marinated chicken can be cooked immediately or later after refrigerating / freezing.

How to make tandoori chicken in oven?





Grilling tray & baking tray

1. Preheat the oven to 425F.
2. Take a baking tray and line it with aluminium foil sheet. (This is to collect the liquid dripping from the chicken)
3. Place the grilling tray on the baking tray.
4. Arrange the marinated chicken pieces on the grilling tray.
5. Place in the lowest rack of the oven.
6. Cook for 30 min.
7. Now, turn the chicken pieces, so that the other side also gets cooked. Let this cook for another 30 min.
8. Set the oven to broil mode and roast the chicken for another 20 min, 10 min for each side or until crispy.
9. Garnish with coriander leaves, sliced onions, thin sliced tomatoes, spring onions, lemon slices (optional)
10. Serve hot as an appetizer or as a side.

How to make tandoori chicken on a Barbeque grill?

1. Line the top of the BBQ grill with aluminium foil sheet.
2. Arrange the marinated chicken pieces on the grill.
3. Cook all sides, turning often till the chicken becomes slightly crisp & turns nice reddish - brown color.
4. The chicken gets cooked faster than in a conventional oven.
5. If cooked in flame, the chicken gets cooked in minutes.
6. Garnish with coriander leaves, sliced onions, thin sliced tomatoes, spring onions, lemon slices (optional)
7. Serve hot as an appetizer or as a side.

Note

1. In conventional oven, the chicken can be arranged directly on the baking tray (without the grilling tray). But the water that drips out of the chicken will stay in the tray while cooking, but evaporates and dries out while broiling.

Fried Bananas

Do you have bananas sitting on your countertop?

With a wonderful aroma filling the entire home...these 5 minute recipe of Fried Bananas ....are sure to just melt in your mouth.....& yep!!! empty your countertop too....

Ingredients

Bananas - 2 Nos. (yellow / brownish - yellow)
Ghee - 2 sp

Method

1. Peel the skin of the bananas & slice them into pieces (lengthwise or in rounds)
2. Heat a griddle / frying pan / dosa tawa.
3. Add 2 spoons of ghee.
4. At low heat, add a few banana pieces.
5. Gently fry both the sides (This will take a minute or less)
6. Take out the fried pieces from ghee & carefully place them in a bowl. (Take care 'coz these banana pieces break apart easily)
7. Do so for the remaining pieces.
8. Sinply enjoy with a fork / topped with sugar.

Thakkali (Tomato) Kurma

Ingredients

Oil - 3 sp
Mustard + Urad dhal - 1/4 sp
Curry leaves - 10 Nos.
Coriander leaves - 3 strings
Onion - 1 (medium sized - finely chopped)
Tomato - 2 (large - finely chopped)
Coconut - 1/8 th of a whole coconut
Gram Dhal - 1/ 4 of a handful (Pottu kadalai / Pori kadalai)
Green Chilli - 2
Fennel (Perunjeeragam) - 1/ 2 sp
Coriander powder - 1/2 sp
Red Chilli powder -  1/4 sp
Turmeric powder - 1/4 sp
Salt - To taste

Method

1. Add the coconut, gram dhal, green chilli and fennel in a mixie / blender and grind to a fine paste with required water.
2. In a pan, add oil.
3. When the oil is hot, add the mustard, urad dhal, curry leaves & coriander leaves.
4. Add the chopped onion and fry till the onion become transparent.
5. Add the chopped tomatoes and fry till the tomatoes turn mushy.
6. Make sure that the onion & tomatoes combine together and oil starts to separate out. (This step is the secret for this tasty bread / tiffin accompaniment)
7. Now, add the grind masala along with necessary amount of water.
8. Add chilli powder, coriander powder, turmeric and salt.
9. Let this boil until the required consistency is reached.
10. This is the best of all the vegetarian bread accompaniments.
11. Serve with chappathi, paratha, dosa or idli.

Mushroom Manchurian

Ingredients

Mushroom - 10 Nos.
Besan Flour - 3 sp
Red chilli Powder - 1/2 sp
Salt - 1/4 sp
Water - 5 sp
Oil - For frying
Oil - 2 sp
Curry leaves - 10 Nos.
Coriander leaves - 5 strings
Chopped Onion - 4 sp
Ginger - 2 ( 1" piece)
Garlic - 6 pods
Soya Sauce - 3 sp
Salt - To taste

Method

1. In a bowl, mix the besan flour, red chilli powder and salt.
2. Add water to make a slightly watery batter.
3. Wash the mushrooms under cold running water .
4. Separate the stem by moving it to & fro. (The stem is also included in the manchurian preparation.)
5. Cut the mushroom into two halves.
6. In a pan, heat the oil for frying.
7. Slightly coat the mushrooms in the batter & fry out in oil till they are nice brown under medium heat.
8. In the meanwhile, grind the ginger & garlic in a mixie / blender to form a paste.
9. In another pan, add oil.
10. When hot, add the curry leaves, coriander leaves & chopped onion. Fry till the onion become transparent.
11. Add the ginger garlic paste and fry for another 1 min.
12. Add the soya sauce and the oil - fried mushrooms along with the needed salt.
13. Let this cook  for another 2 - 3 min under medium heat with occasional stir.
14. Serve as an appetizer or a side dish.

Potato - Paneer Burrito

Ingredients

Tortillas - 2 (store - bought)
Oil - 2sp
Chopped curry leaves - Few
Chopped coriander leaves - Few
Chopped Onion - 1/2 handful
Potato(medium sized) - 2
Paneer (Indian Cottage Cheese)  - 15 (1" cubes)
Red chilli powder - 1/4 sp
Turmeric powder - a pinch
Coriander powder - 1/2 sp
Chicken masala / Mutton masala (optional) - 1/4 sp
Tomato - 1 (cut lengthwise)
Ranch Sauce / Sour Cream - 1 sp

Method

1. Boil the potatoes, peel the skin (optional) and mash them.
2. Make paneer crumbles with hand or just grate the paneer & keep aside.
3. In a pan, add oil. When oil is hot, add the curry leaves & coriander leaves.
4. Add the chopped onions and fry for 2 min.
5. Now add the mashed potato and paneer crumbles.
6. Add all the masala powders and fry in a medium heat for about 3 min till everything is well cooked.
7. Take the flour tortillas and cook them as per the cover instructions. Do not overheat them which will result in breaking of the tortilla into pieces.

How to fold the tortilla?

1. Place a cooked tortilla on a flat surface.
2. Place some cooked potato - paneer masala over it.
3. Arrange 2 - 3 tomato slices over the masala.
4. Top with cream / Ranch.
5. First, fold in the two sides of the tortilla over the masala.
6. Now, fold in the side nearer to you & roll once to tuck that side under the masala.
7. Fold in from the opposite side to form a complete roll.
8. Serve as such or cut into two.

Chappathi (Flattened Indian Wheat Bread)

This recipe makes about 8 medium - sized chappathis sufficient for 2 - 3 people.

Ingredients

Wheat flour (Atta) - 2 cups
Salt - To taste
Water - As needed
Wheat flour / All purpose flour - For dusting

Method

Dough Kneading:

1. In a wide bowl, take the wheat flour and add the salt. Mix them together.
2. Add water (generously) to form a soft dough. Do not add water little by little.
3. Place the dough on the countertop & knead for 5 - 10 min, adding little oil / flour, if needed. (REFER pizza dough kneading video in the homemade pizza recipe)
4. This dough can be used immediately or after some hours (close the bowl with a lid & let the dough rest)

Rolling Out:

1. Now, make lemon sized balls out of the dough.
2. Take a dough ball, coat it in the flour and roll out into a thin circular / square / rectangular / oval / shapeless discs (like a tortilla) using a rolling pin.
3. Fold the disc once to form a semi - circular disc.
4. Now, fold again to form a triangular / conical shape.
5. Dust the countertop with little flour & roll out to form a thin triangular disc.

Chappathi Making:

1. Heat a dosa tawa / griddle.
2. When hot, add 2 - 3 drops of oil and place the rolled out chappathi.
3. When the top side of the chappathi starts puffing up, flip it so that the other side gets cooked for about a minute.
4. Once done, place the chappathis in a hot box or cover (roll) them with soft towels to retain the softness.
5. Serve hot with chicken / mutton kurma or any vegetable kurma or paneer masala.

Note

1. Since we fold the dough twice while rolling, the chappathi can be got in layers.
2. Getting the triangular shape is easier compared to the perfect circular disc.
3. Kneading the dough for 5 - 10 min resuts in a very soft chappathi.
4. The cooked chappathis can be put over a very low flame & made to puff - up to get softer chappathis.

Ghee (Clarified Butter)

Ingredients

Butter (homemade or store - bought unsalted)

How to make homemade butter?

1. In a glass bottle / plastic container, take little amount of curd (yogurt).
2. Boil milk & let it cool to the room temperature.
3. Collect the thick layer of cream (aadai in Tamil) that is formed on the surface.
4. Add this to the curd & refrigerate.
5. Keep collecting the thick layer of cream for about a week or 10 days & keep on the adding to the bottle.
6. After this, take out the bottle from the refrigerator and set it to form curd.
7. Now, shake the bottle up & down, about 100 - 150 times.
8. Add little water and shake a few more times.
9. Now butter separetes out & floats on the top.
10. Transfer this to another vessel and separate out the butter from the buttermilk.
11. Store the butter in a container and refrigerate.
12. Repeat the same process one more time to collect more butter.
13. Now its time to clarify this butter into ghee.

Method

1. Heat a large saucepan under medium heat.
2. Add butter which slowly melts & starts to boil and lathers.
3. Reduce the heat to a low - medium, so that the foam won't spill out of the saucepan.
4. This thick foam, in due course of time, subsides into a thin foam.
5. At this time, the liquid underneath the foam will be unclear and boiling vigorously.
6. After some time, the foam becomes very thin and will start to change into pale yellow color.
7. By this time the liquid underneath will be very clear so the base of the saucepan can be seen.
8. Turn the stove off and let the ghee cool to a luke warm temperature.
9. Transfer to glass bottles (only the clear ghee & throw away the remnants) & close tightly.
10. This ghee will stay fresh for months.



15 sticks of unsalted butter melted & clarified
to get 1 1/2 large bottles of ghee

 Note

1. Never use stove on high heat. This will burn the ghee to brown color.
2. Always use dry spoons for ghee. This will make the ghee stay fresh.
3. Always use air tight bottles.

Valentine's Day Cooking

Chocolate - Strawberry Jam - Short breads

Strawberry Smoothie

Spicy Egg Omelette



Homemade white Bread

Chocolate Hearts

Shortbread Cookies

Pancakes

Pineapple Shake

 

Cheese Pizza

Ginger Tea

Serves 2 people...

Ingredients

Milk (Whole milk / Vitamin D milk) - 1 1/2 cups
Water - 1/2 cup
Tea dust - 2 - 3 sp
Ginger (skin peeled) - 2 inch piece
Sugar - To taste

Method

1. Clean the ginger piece and grind it into a paste in a mixie / blender, adding 1/4 cup of water.
2. In a pan, add the 1 1/2 cups of milk.
3. When the milk comes to a boil, reduce the heat to a low - medium.
4. Add tea dust and let this boil for 2 min. Make sure the milk turns slightly brown before adding ginger. Else the milk will curdle.
5. Now add the ginger paste along with the remaining 1/4 cup of water.Let this boil for 2 - 3 min. in a medium heat.
6. Now add sugar and boil for another min.
7. Filter out the tea into cups.
8. Pour the tea back and forth (twice or thrice) between two cups with arc - like motions of the hand.
9. Serve hot.

Note

1. Never add ginger to milk. This will curdle the milk for sure. Always add ginger once the milk turns little brown because of the added tea dust.
2. Its better to use whole milk than low fat & skim milk because reduced fat milk will be too watery which will not suitable for a good tea.
3. Having a cup of ginger tea everyday avoids the problems of indigestion & gastric troubles.

Sweet Corn vegetable soup

This recipe serves 2 - 3 people

Ingredients

Water - 3 cups
Noodles (optional) - 10 strings
Carrot (finely chopped / grated) - 1 /2 handful
Beans (finely chopped) - 1 /2 handful
Cauliflower (finely chopped) - 1 /2 handful
Sweet corn - 1 handful
Sweet corn (grind in blender w/ little water) - 1 handful
Sugar - 1 sp
Salt - To taste
Pepper powder - To taste
Corn Starch - 2 sp (mixed with little water)
Spring (Green) onions (chopped) - To garnish

Method

1. In a pan, bring water to a boil.
2. Add sweet corn along with all the chopped vegetables & noodles (optional). Let this cook for 2 - 3 min.
3. Now, add the grind sweet corn & mix thoroughly.
4. Add in the sugar, salt and pepper powder & give a good stir.Let this cook for a minute or so.
5. Stirring continuously, add in the corn starch mixture and cook for another minute.
6. Turn off the stove and garnish with spring onions.
7. Serve hot before lunch / dinner.

Note

1. Soup can be made creamy or little watery either by adding more or less corn starch.
2. This is totally healthy & too filling.

Masala Paal (Almond Milk)

Me & my family don't like to eat almonds as such.....Somehow, one day I bought a big pack of almonds from Costco...hoping that I will eat them.But it never happened. The pack was sitting unopened in my refrigerator for 2 whole months....

One day, while cleaning my refrigerator,I remembered this pack of almonds......which I bought & gave a good rest w/o using them.....I didn't want all my almonds to find their way to the trash....Instead I tried something with it which my family love to drink.....and my guests too....

I prepare this almond masala powder in large quantities.....store them in bottles....refrigerate them. Everyday, either after breakfast or dinner....this hot almond milk.......sip...sip...sip...hmmmm...YUMMY!!!

Ingredients

Almonds (Badam) - 2 handful (No need to remove the skin)
Pepper powder - 1 - 2 sp
Turmeric - 1/4 sp
Cardamom - 1 (use seeds alone & not the skin)
Saffron - For garnishing (optional)
Pistachios - 1 handful (optional)
Milk (Hot boiled) - As required
Sugar - To taste

Method

1. Add all ingredients (except milk, sugar & saffron) to a mixer / blender.
2. Grind slowly (better to use pulse mode in mixer) taking care not to break the mixer blades.Do not add water.
3. Grind till a point so that, 3/4th portion of fine masala powder & 1/4th portion of coarse masala powder is got.
4. Store in a container & refrigerate.
5. When required, add 1 - 2 sp of masala powder to a cup, sugar to taste and hot boiled milk.
6. Pour back & forth between two cups in huge arc - like motions of the hand.
7. Garnish with a few strands of saffron (optional) and little masala powder.
8. Serve hot.

Almond milk for kids

1. Take very little masala powder and grind in a mixer, adding little water to a very fine paste.
2. Add to milk (boiled & cooled) with required sugar & feed.

Note

1. Almond milk is a very healthy energetic drink.
2. When these almonds are taken by pregnant ladies, it enhances the brain development of the growing foetus.
3. Turmeric is added in little quantity so as to give the nice yellow texture to the milk and also for its medicinal properties.
4. This milk is good for cold & cough since it has both pepper and turmeric.

Chinese Fried Rice

Ingredients

Basmati Rice - 1 1/2 cup
Salt - To Taste
Pepper powder - 2 sp
Oil - 3 sp
Green chillies - 5 (very finely chopped)
Ginger - 2 inch piece (very finely chopped)
Garlic pods - 5 (very finely chopped)
Chopped onion - 1/2 handful
Carrot - 2 (cut lengthwise into small bits)
Beans - 10 (cut diagonally into small bits)
Spring onion - 4 (optional)
Green peas - 1 Handful
Sweet corn - 5 sp (optional)
Grated cabbage - 3 sp (optional)
Soya sauce - 2 sp
Salt - 1/2 sp

Method

1. Cook the basmati rice with salt to the level that the grains separate from eachother. Take care that the rice should not be mushy.
2. Cool the basmati rice completely before preparing the fried rice. This is done so that the rice grains will not break during the preparation.
3. Cut the vegetables of your choice in the desired shape and keep aside.
4. In a large vessel, add oil. When the oil becomes hot, add the chopped green chillies, ginger and garlic. Fry for 3 min in a medium heat.
5. Now add the chopped onions and fry for 2 min.
6. Add the cut vegetables, soya sauce & 1/2 sp salt and pepper powder & fry them for another 5 min or so, till the veges are partially cooked.
7. Now add in the rice from the bowl, little by little and gently mix them together (taking care not to break the rice or turn them mushy).
8. Let this cook for another 3 min, gently mixing occassionly.
9. Serve with tomato sauce or fries of your choice.



Carrots cut lengthwise & beans cut diagonally



Finely chopped ginger, garlic & green chillies

 

Fried rice with carrot, beans & peas

 

Fried rice with carrots, peas, sweet corn, spring onions

 Variation

Egg fried Rice

In a separate pan, add oil. When hot, break in 2 eggs. Add little salt and pepper. Fry in a medium heat till the eggs are scrambled and well cooked. Add this along with the veges while preparing fried rice.(other procedures remain the same)

Mutton Kuzhambhu

Ingredients

Mutton  - 1/2 kg
Turmeric - 1/4 sp
Cinnamon (1 inch piece) - 1
Cardomom - 1
Cloves - 3
Red chillies - 4
Cumin (Jeera) - 1/2 sp
Fennel (Perunjeeragam) - 1/2 sp
Whole peppercorns - 1sp
Coconut (cut to small bits) - 6 sp
Coriander powder - 1 sp
Poppy seeds (Kus kus) - 1/2 sp (soaked in warm water)
Ginger - 1 inch piece
Garlic - 7 pods
Gingelly oil - 4 sp
Mustard & Urad dhal - 1/4 sp
Curry leaves - 10 Nos.
Coriander leaves - 5 strings (chopped)
Big onion - 1/2
Tomato - 1
Potato - 2 / 3 (skin peeled & cut)
Red chilli powder - 1/4 sp (optional)
Salt - To taste
Coriander leaves - To Garnish

Method

1. Chop the mutton into bite - sized pieces and clean well with water (4 - 5 times).
2. Add the mutton pieces to a pressure cooker with turmeric, salt and water to cover the mutton pieces. Pressure cook for 5 - 10 whistles in a low - medium heat.
3. Place a frying pan on a low - medium heat. Add cinnamon, cardomom, cloves, red chillies, cumin, fennel, peppercorns all at the same time & dry roast till they change color and a nice aroma starts coming out of it. Keep them aside in a bowl.
4. Similarly, dry roast the coconut pieces (can use coconut gratings also) till the aroma of the coconut starts coming. Add this to the bowl.
5. Turn off the heat and add the coriander powder to the frying pan & roast for 2 min w/o burning it. Keep aside.
6. Grind the dry roast items of step 3 & step 4 along with the soaked poppy seeds, adding a little water in a mixer / blender.
7. Gring ginger & garlic to make a fine paste.
8. Peel the skin of potatoes, cut into big bite sized pieces and put them in a bowl of water.
9. In a pan in a medium heat , add gingelly oil.
10. When oil is hot, add mustard, urad dhal, curry leaves, coriander leaves and onion, one after the other.
11. When the onion turns transparent, add chopped tomatoes.
12. When tomatoes turn mushy, add ginger garlic paste & fry till the raw smell goes off.
13. Now, add the potato pieces and fry for 2 min.
14. Add the grind masala (from step 5), the coriander powder & the red chilli powder (optional).
15. Add the cooked mutton pieces along the water.
16. Add salt to taste & water, if necessary.
17. Let this simmer to the required consistency.
18. Garnish with coriander leaves.
19. Serve with white rice, idly, dosa, chappati and parotta.

Note

1. The number of whistles required to pressure cook mutton depends on the age of the goat. Young goat meat cooks faster whereas aged ones take more time to cook(may be 15 whistles in a medium - high heat)
2. Poppy seeds is a must for mutton kuzhambhu.
3. Potatoes are added to mutton kuzhambhu in Tirunelveli style recipe. This gives an unique taste to the curry. The same recipe can also be tried w/o potatoes.

Potato Idli Sambhar

Ingredients
Toor Dhal - 2 (handful)
Big onion - 1 (medium)
Tomato - 1
Garlic - 5 pods
Hing / Asafoetida - 1/4 sp
Green Chilli - 2 (cut into two)
Turmeric - 1/4 sp
Potato - 2/3
Sambhar powder - 1/2 sp
Salt - To taste
Water - Sufficient to cook
Coriander leaves - To Garnish

For Seasoning:
Oil - 3 sp
Mustard - 1/4 sp
Urad dhal - 1/4 sp
Red Chilli - 1
Curry leaves - 10 Nos.
Onion - 1 sp (optional)

Method

1. In a pressure cooker, add all the ingredients except potato, sambhar powder, salt, coriander leaves and the items for seasoning.
2. Add sufficient water to cover all the ingredients, so that after cooked, only very little water remains in the cooker, easy to mash.
3. Cook for 5 whistles in a low - med heat.
4. Mash the contents of the cooker with the back of a ladle/ spoon or "matthu"
5. Peel the skin of potatoes and cut then into small cubes.
6. Microwave the cut potatoes with a little water for 4 min. (OR) pressure cook for 1 whistle.
7. Add the cooked potatoes, sambhar powder along with the required salt.
8. Add sufficient water for the required consistency.
9. Do the seasoning and add to the cooker contents.
10. Let this boil in a low - med heat for 5 - 7 min.
11. Garnish with coriander leaves.
12. Goes well with Idli and dosa.

Note

1. Adding more water at the initial stage of cooking makes mashing the dhal very difficult.