KALI OR THIRUVADHIRAI KALI

KALI OR THIRUVATHIRAI KALI :
Ingredients:
Raw rice                                - 2 cups
Moong dhal[green gram dhal] - ¼ cup
Jaggery                                  - 2 ¾ cups
Coconut [grated]                    - ¼ cup
Cashew nuts                           - 20 nos
Ghee                                      - ¼ - ½ cup
Cardamom powder                 - 4 nos
Water                                     - 6cups water

Method: 

• Dry fry the raw rice in a kadai till light brown
• Grind the raw rice like a sooji[rava]. 
• Fry the moong dhal till brown
• Pour the water and cook the dhal. 
• Make a jaggery syrup [In pan 2 ¾ jaggery with 3 ½ cups water and bring it to boil. Once it is dissolved, filter the syrup using metal strainer to remove the impurities in that and boil it again
• Add coconut, moong dhal, ghee, rice flour and keep on stirring till the water is absorbed.
• Stir continuously to avoid bumps. Add remaining ghee to that.
• Turn off the fire and garnish the fried cashew nuts in ghee.
• Serve with mixed vegetable kootu. 

Note: Read the thiruvadhirai kootu and try it.

 

 

 

 

 

 

 

KARTHIGAI PORI OR PORI URUNDAI

PORI URUNDAI OR KAARTHIGAI PORI:
Ingredients:
Puffed rice [pori] [aval pori or nel pori] -4 cups
Jaggery [ vellam][make into pieces - 1  -1 ½ cups
Coconut [chopped very small pieces]    - ¼ cup
Dry ginger powder                               -1 piece
Cardamom powder                               -4nos
Water                                                   -as needed
Oil or ghee                                          - 2 tbs
Peanut [nila kadalai][optional               -1 cup

Method:
Preparation of Jaggery syrup [vella paagu]: 

• In a thick bottomed broad pan pour water and jaggeries pieces and heat it.
• After it dissolved completely, filter the syrup using metal strainer to remove the impurities in that.
• Again heat the syrup and boil till you get the right consistency like soft ball in a low fire.
• Turn off and add coconut. 

NOTE: To check the exact consistency of the syrup, take a cup of water and pour few drops of syrup into it. It should not dissolve. If you take the drops and roll it between your 2 fingers, you can make a soft ball.

• Take a tray and put the puffed rice, dry ginger and cardamom powder now add jaggery syrup into tray slowly and mix it well.
• This should not stick much in your hand.
• Now grease your hand with oil and roll it like a ball of your desired size.
• When it is become hard keep it in the stove again for a minute to loosen the jaggery and start rolling it. 

NOTE: DON’T ROLL THE BALL [urundai] TOO TIGHTLY. Then it will become too hard to bite. Just roll it and press it softly. To add peanuts you have to dry fry that a little and mix with the puffed rice.

NUTTY PINEAPPLE PUDDING

NUTTY PINEAPPLE PUDDING
Ingredients:
Pineapple - ½ tin
Pineapple essence -2tsp
Almonds & Pistachios - ½ cup
Sugar - ½ cup
Custard powder -3tbs
Milk -3cups
Cream -1cup


Method:

• Heat the milk and sugar. Mix the custard powder with a little milk and add to the hot milk and heat till custard is thick.
• Remove and keep aside to cool. Add essence and nuts.
• Spread custard in a transparent serving bowl. Sprinkle half the nuts and pineapple pieces.
• Spread the remaining custard. Decorate with the rest of the nuts and pineapple pieces.
• Serve with whipped cream.

APPLE PUDDING

APPLE PUDDING

 

Ingredients:
Apples medium sized -4
Milk -4 glasses
Eggs -4
Sugar [powdered] -2cups
Vanilla essence -2tsp
Whipped cream -1cup
Cherries -to decorate

 

Method:

• Peel the apples. Slice evenly. Mix 1cup sugar and 1cup water and cook till tender.
• Keep aside to cool. Beat eggs stiffly. Add essence, sugar, milk and mix well till sugar dissolves.
• Put the mixture in the dish. Add apple pieces and steam for 15-30mins till done.
• Cool and decorate with whipped cream and cherries.

 

 

 

Custard And Cream Pudding

CUSTARD AND CREAM PUDDING
Ingredients:
Custard powder [raspberry] - 3 tbsp
Sugar - 6 tbsp
Milk - 2 cups
Fresh cream - 1 ½ cups
Cherries - 150gms
Raisins - 50gms
Chocolates - 2 bars

 

Method:

• Mix sugar, milk and custard powder together & cook over slow fire till mixture is thick and coats the spoon.
• Allow it to cool. Chop the chocolates and cherries finely and add to the custard.
• Whip cream and fold into the custard and mix in cherries and raisins.
• Keep in refrigerator till serving time.
• Serve with whipped cream and chopped nuts.

 

 

 

X-MAS PUDDING

CHRISTMAS PUDDING
Ingredients:
Eggs -2
Rum - ¼ cup
Bread crumbs [fresh] -1 cup
Butter - ¼ cup
Soda [bicarbonate] - ¼ tsp
Sugar [syrup] -2tsp
Baking powder -2tsp
Grated nutmeg -1tsp
Raisins - ½ cup
Dates [seedless, chopped] - ½ cup
Salt -one pinch

 

Method:

• Mix butter and sugar. Beat eggs well and add to the butter and sugar.
• Add baking powder, soda, nutmeg and mix well till creamy.
• Mix caramel syrup, dry fruits, salt, bread and rum together. Mix till well blended.
• Grease a pudding mould. Pour the mixture into it, allowing enough space for it to rise.
• Steam for 1 ½ to 2 hrs. Remove from the mould and chill.
• Serve with custard or whipped cream.

 

 

 

PINEAPPLE SOUFFLE

PINEAPPLE SOUFFLE 
Ingredients:
Cashew nuts -50gms
Raisins -50gms
Thick Cream - ½ cup
Pineapple - ½ tin
Pineapple juice -1bottle
Gelatin -3tbs
Pineapple essence -2tsps

 

Method:

• Drain pineapple pieces from tin. Dissolve gelatin in ¼ cup of warm water.
• Mix the syrup from the tin and the pineapple juice together and add dissolved gelatin to it.
• Beat cream till thick. Beat the pineapple mixture till thick and fluffy.
• Fold in the cream, pieces, add pineapple essence. Allow to set.
• When it is half set, chop the nuts and fold into the mixture.
• When well set serve with whipped cream or pineapple sauce

 

 

 

CARAMEL SOUFFLE

CARAMEL SOUFFLE

 

Ingredients:
Gelatin -30gms
Vanilla essence -few drops
Cream -1 ½ cups
Sugar -250gms
Almonds -10gms
Cashew nuts -10gms
Milk -375ml
Egg -3

 

Method:

• Heat a little sugar till brown and add nuts to it. Cool and crush. Keep aside.
• Beat egg yolks and 3tbs sugar together. Boil milk and add to the mixture.
• Beat well and place over pan of bubbling water.
• Remove from fire and allow cooling. In a cup of hot milk melt gelatin and pour into milk mixture.
• Add vanilla essence. Set in a refrigerator.
• Remove when half set and fold in the caramel [that has been crushed].
• Before serving whip cream and spoon over the soufflé.
• Sprinkle some more crushed caramel and serve.

 

Lemon Souffle

LEMON SOUFFLE

 

Ingredients:
Eggs -5
Jelly crystals - ½ packet
Sugar [powdered] -100gms
Lemon [juice] -1
Butter -25gms
Water -1cup
Thick cream -2cups
Nuts [chopped] - ½ cup

 

Method:

• Mix jelly crystals, yolks of eggs and butter in one cup of water.
• Make custard on low fire stirring constantly and set the custard by keeping in the refrigerator for ½ an hour.
• Beat egg whites till stiff. Once the egg whites become peaky add sugar and lemon juice & beat again.
• Mix well and fold into the custard. Allow to set.
• Whip the cream over a bowl of ice.
• Just before serving remove from fridge and pour whipped cream on top and garnish chopped nuts

 

Paneer Pudding

PANEER PUDDING 
Ingredients:
Milk -1lt
Sugar -1cup
Water - ½ cup
Custard powder -5tsp
Cardamoms -5-6
Vanilla essence -1tsp
Glazed Cherries - ½ cup
Cream - ½ cup
Nuts [chopped] - ½ cup
Paneer [grated] -50gms

 

Method:

• Boil milk till it reduces to half its quantity.
• Mix sugar and water and heat till the sugar has dissolved completely.
• Add grated paneer till mixture starts coating the spoon.
• Mix this into the boiled milk. Mix custard and a little water till creamy and add to the milk mixture.
• Cook over slow heat until mixture becomes very thick.
• Add crushed cardamoms, nuts and cherries. Pour into a serving dish and a spoon of vanilla essence.
• Cool and serve with whipped cream

 

 

 

Sweet Corn Soup

SWEET CORN SOUP

Ingredients:
Vegetable stock -540ml
Ginger -40gms
Mushrooms -80gms
Corn flour -1 ½ tsp
Sweet corn cream -12tsp
Spring onion stalks -3
Ajinomoto -1 pinch [optional]

 

For dip:
Soya sauce
Soya chili sauce
Vinegar -50ml
Green chilies [finely chopped]-20gms
Sugar -1tsp
Salt -1tsp/to taste
Coriander [finely chopped] -20gms

 

Method:

• Make the vegetable stock[ with onions, carrots, leeks, celery, bay leaf and peppercorns tossed in butter then topped with water and simmered for 25-30mins and strain].
• Get the stock to a boil and add the corn cream.
• Sauté the ginger and mushrooms on the side and add to the simmering mixture.
• Let it boil for 2mins and add the corn flour [mixed with water].
• Adjust seasoning and add the Ajinomoto in the end.
• Garnish with stalked spring onion stalks 

For the dip: 

• Add all the ingredients together.
• Let it stand for at least 2-3hrs.

 

CORN CREPE

CORN CREPES:
Ingredients:
For Pancakes:
Maida -100gms
Egg - 1 beaten
Milk and water -250ml
Salt - ¼ tsp

 

For Stuffing:
Oil -2tsp
Garlic flakes [chopped] -6
Onion [chopped] -100gms
Sweet corn -1 tin
Coriander [chopped] - ¼
Salt -1tsp/to taste

 

For sauce:
Butter -30gms
Maida -30gms
Milk -30ml
Cheese -100gms

 

Method:
For Pancakes:

• Mix Maida, salt and egg.
• Add milk and water and mix well to form a smooth batter.
• Pour a spoonful of the batter into a non-stick pan and cook on one side only.
• Remove

For Stuffing:

• Heat oil; add onion and garlic fry till onion is transparent.
•  Add remaining ingredients.
• Mix and remove from fire.
• Allow to cool. 

For Sauce:

• Melt butter. Add flour and cook for 1 minute, stirring constantly.
• Gradually add milk and stir. Cook till sauce thickens.
• Stir cheese and salt.

To Serve: 

• Stuff pancakes with stuffing and roll.
• Arrange on oven proof plate.
• Coat with sauce.
• Top with cheese and grill till golden brown.
• Remove & serve with a pinch of chilly powder and sprinkle with chopped coriander or parsley.

 

 

 

VEGETABLE MAYONNAISE SALAD

MAYONNAISE SALAD:

 

Ingredients:
Mayonnaise -3tbs
Potatoes [boiled & sliced] -450gms
Mixed vegetables [boiled] -1 cup
Apple sliced -1 sprinkled with salt and pepper
Cucumber [sliced] -1

 

Method:

• Place a ring of cucumber around the edges of a dish, followed by a ring of potatoes and then apple.
• Mix the mixed vegetables and mayonnaise, Place the mix in the middle of the dish.
• Garnish with a few fresh coriander leaves.

 

TOPPING

MAYONNAISE TOPPING
Ingredients:

Mayonnaise - ½ a cup

Corn [boiled] - 6tbs

Tomato ketchup - 2tbs

Tomato - 1big size

Method:

• Mix mayonnaise, corn and tomato ketchup.
• Put ½ tsp of this mixture on biscuits/canapés
• Garnish with tomato strips and serve.

MAYONNAISE DIP

MAYONNAISE DIP

 

Ingredients:
Mayonnaise -100gms

Potatoes -100gms

Garlic flakes [grated] - 12

Juice from lemons - 2
Salt -To taste
Pepper -To taste

Method:

• Boil, peel and mash potatoes.
• Cool and mix with mayonnaise.
• Then add garlic, lemon juice, salt and pepper.
• Mix till smooth with no lumps in it.
• Serve with wafers.

 

SOY CHILLI PIZZA

Ingredients:
Pizza base                     -2medium sized/ 200gms each

For Spread:
Tomato                         -2medium sized/ 100gms
Garlic cloves                 -4
Pepper
Oil                                -1tsp

For topping:
Soy chunks                   -50gms
Capsicum                      -2medium sized/ 150gms
Tomato                         -3medium sized/ 150gms
Onion                            -2medium sized/ 100gms
Ginger garlic paste         -1tsp
Soy sauce                      -2tsp
Sweet thai chilli sauce     -1tsp
Maida                            -2tsp/ 30gms
Corn flour                       -1tsp/ 15gms
Pepper                            -1tsp
Vinegar                           -1tsp
Salt                                 -1tsp/ to taste
Oil                                   -1tsp[for sauteing]for deep frying

Method:
For Spread:

• Blanch the tomatoes, peel and blend
• Heat the oil, fry garlic paste and add the tomato pulp and seasoning.
• Cook till it becomes a thick paste

For Topping:

• Soak soy chunks in water for 10 mins
• Dice capsicum, onion and tomatoes
• Prepare a batter for the chunks by mixing maida, cornflour with salt, pepper and soy sauce
• Dip chunks in this batter and deep fry in oil and keep them aside[one can skip this step to make very low calorie chunks]
• Take a pan put some oil, add ginger garlic paste, onion and saute them
• Add chillies and tomatoes, cook for 1 minute
• Add the chunks to it with soy sauce, chilli sauce, pepper, vinegar, salt and ajinomoto, cook for a min
• Spread the paste over the pizza base and top with the above topping
• Bake in a very hot oven for 10 mins till crisp and evenly brown
• Serve hot with tomato ketchup

SOY MANCHURIAN

Ingrediends:
Soy chunks                -100gms
Refined flour              -  60gms
Corn flour                  -  30gms
Refined flour               -  60gms
Salt                            -To taste
White pepper powder -To taste
Garlic chopped            -   10gms
Green chillies chopped -    10gms
Soy sauce                    -     10gms
Ajinomoto                    -       5gms
Soy refined oil / oil        - for frying
Method:

• Soak soy chunks in water for 15 mins
• Squeeze out excess water, cool nicely
• Coat soy chunks with refined flour and corn flour
• Adjust salt and white pepper powder
• Deep fry in moderate hot oil until lightly browned. Remove and keep aside
• Now heat oil in a bowl, add garlic and green chillies, stir for few moments
• Then add soy sauce, cook again for a minute
• Add water and boil. Dissolve corn flour in a little water and add this to bowl to make it thick
• Add deep fried soy chunks and boil
• Serve hot

SOYA CUTLET

Ingredients:
Soy granules             -100gms
Potato[medium size]  -   3nos
Bread crumbs            -115gms
Coriander seeds         -    5gms
Ginger paste               -  10gms
Garlic paste                -   10gms
Green chillies               -     4nos
Red chilli powder         -      5gms
Coriander powder        -    20gms
Turmeric powder          -      5gms
Green coriander leaves  -     30gms
Oil/soy refined oil           -     10ml
Oil/soy refined oil           -for deep frying
Salt                                -To taste
Method:

• Soak soy granules in water for 15 mins
• Squeeze to remove excess water
• Boil potato in salted water, peel and then mash
• Wash and chop green chillies
• clean wash and chop green coriander leaves
• Heat oil, add coriander seeds
• When it crackles , add ginger paste,, galic paste, green chillies and stir for a moment
• While stirring continuously add red chilli powder, coriander powder, turmeric powder
• Then add soy granules, cook till granules are cooked and dry
• Add potato, adjust salt and continue cooking till masala completely dries up
• Remove and cool it
• Now mix well with bread crumbs
• Divide into small equal portions, give each portion a cutlet shape
• Deep fry in moderate hot oil until crisp
• Serve hot

SOY VEGETABLE PULAO

PULAO
Basmati rice                 - 350gms
Soy nuggets                  - 150gms
Onin                             - 115gms
Shelled green peas        -   60gms
Coriander powder         -   15gms
Ginger Paste                  -   10gms
Red chilli powder           -   10gms
Garam masala                -    10gms
Cumin seed                    -      5gms
Turmeric powder            -      5gms
Salt                                 - To taste
Water                              -4cups [double the quantity of rice]
oil/soy refined oil              -     30ml

Method:

• Wash rice and soak for an hour
• Drain the water just before cooking
• Soak the nuggets in warm water till they soften
• Chop onions and ginger to thin slices
• Heat oil or soy refined oil in a thick bottomed pan
• Add cumin seeds, ginger, and onions, allowing enough time for individual ingredients to turn brown
• Saute onions till they turn pink
• Mix in rice and fry for 2-3 mins
• Add salt and the remaining spices, except garam masala
• Add nuggets and peas, fry for 2 mins
• Add water and boil
• Lower heat and stir the pulao and cover.
• It will take 10 to 15 mins to cook
• Add garam masala
• Serve hot with seasoned curd

SOY MILK SHAKE

Ingredients:
Milk/ Soya milk         -500ml
Strawberries              -200gms
Strawberry essence    -few drops
Sugar                         -5 tsp/to taste
Soy flakes                  -20gms
Ice cubes                    -few

Method:

• Make strawberry puree in a churner
• Add strawberry puree and sugar to milk
• Blend the mixturewell in a blender till light, forthing and smooth
• Add soy flakes and few ice cubes
• Sprinkle few soy flakes on the top
• Decorate with pieces of strawberry on rim of the glass