BADAMI BURFIS IN 10 MINUTES.(Almond Burfis)

3/4 mug of sugar

Powdered Almonds + 3 tbl spoons of Milk powder.

Almond Sticks

INGREDIENTS: Almond sticks-1packet - 200gms
Sugar - 300gms
Ghee- 7-8 tbl spoons
Milk powder- 3 tbl spoons
Method : In a non-stick pan add the 300 gms of sugar and little water for the sugar to melt.
Wait for it to form a 1 string consistency (Just when the sugar melts fully)
Now add the almond powder with milk powder.
Mix well without any lumps.
Add 2-3 tbl spoons of ghee and mix well.
Slowly you will see the mixture will get a shine and it thickens slightly.Add the rest of the ghee and keep mixing continously.
You can time it.
By the end of 7-8 minutes the mixture will leave the edges.
By 9 minutes it will become one lump.
Empty the contents on to a greased surface and flatten it with a greased rolling pin.
When you spread spread it into square or rectangular shape so that it is easy to cut into diamond shape.
I Use the Pizza cutter to cut the burfis.

Allow it cool for some time. The surface will harden and will be easy to cut.

TENDER SNAKE GOURD SEEDS AND PULP PACHADI/RAITA/TAMBULI.

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TAMBULI
Ingredients:Pulp and seeds of snake gourd,2 chillies, 2tbsp of coconut,1-2 sprigs of coriander, 1/2 tsp  of mustard,1/2 tsp of cumin,salt to taste.3-4Tbsp of Yoghurt.
In a pan add 1 tsp of oil and crackle mustard and cumin and add the seeds and pulp and saute for 5-6 min and add the chilli coriander and fry for 2-3 min and finally add the coconut.mix well and switch of the heat.Grind it in a mixer ,add salt. when it is cool add yogurt to it.Eat it like raita.

SNAKE GOURD STIRFRY/PODLANGAI CURRY/PADAVALKAI PALLYA-2

Please cook this curry following the instructions of Snake gourd curry as in  method one.
Here You can cook 100-150 gms of Thur dhal or Masoor dhal Or Mungdhal and add it to the curry.
You can grind  green chillies to taste, coriander leaves, and coconut and mix to the curry.
Cook for 2-3 minutes after adding the ground masala.
As Dhal and ground masala are added it is like a gravy curry.

Serve it hot with Rice or Roti.

SNAKE GOURD STIRFRY/PODLANGAI CURRY/PADAVALKAI PALLYA-!

Cut the snake gourd into half.Remove the seeds and soft pulp inside.If it is tender, don't throw away the seeds and pulp  you can make pachadi out of it.

cut the halved snakegourd into small slices .It will look like it as in the picture above.

Ingredients: Half kilo snake gourd,half  Tsp mustard grains,1Tsp Bengal gram/channadhal, 1 T sp black gram/urad dhal.

pinch of hing,7-8 curry leaves,2 red chillies,2-3 spoons of oil for frying.2-3 tsp of desicated coconut.

Method1:In a non-stick pan add 2-3 tsp of oil and heat it. Add,mustard seed, hing, channa dhal, urad dhal,wait until the mustard crackles and the dhals turn golden brown, now add curry leaves and red chillies broken into pieces.mix once and add the cut snake gourd. Mix well and add 1/4 cup of water and let it cook for 8-10 minutes.

Mix well and add salt to taste and cook for few more minutes until done.Now add the desicated coconut.Mix once and switch of the heat.

You can serve this as a side dish with Rice or Roti

Wash snake gourd 

NIPPATU/THATTAI/THENGAVADAI.

Today I was in a great mood to make Nippatus.


The Ingredients required are:-
1.Rice Flour -2 cups,
 2. roasted peanuts powdered coarsely-quarter cup,
half cup of dessicated coconut.
3.Soaked channa dhal 2 T.spoon (option)
Salt and chilli to taste,
1/2 t.spoon of cumin seeds,
Pinch of asafoetida,
curry leaves 8-10.
1/3 cup of hot oil to mix with the floor to make the nippatu crispy.Butter (option)
1/2 litre oil for frying.
[Image] Crispy Nippattu Mix the above ingredients togeather and add the hot oil, add some water and mix them to get a tight dough.
                                          Make small balls depending on how bifg the nippatus should be. I always prepare the balls in advance so that it is easy to flatten them and fry and also it helps to get inform size.
Now heat the oil in a frying pan .
In the meantime on a baking sheet put one spoon oil spread it and flatten the balls and fry them 6-8 at a time until they are fried and golden in colour.

You can serve it as a tea time snack.

RASAM-from strained channadhal water.

Pour the water of strained channadhal in a saucepan.Add half T spoon of rasam powder, salt to taste and taamarind extract one third spoon.
Chop 1 tomato and add it, 1 Tsp of chopped corriander leaves and 4-5 bay leaves. Boil it well.
In a small pan add 1 spoon of ghee and add 1 tsp of Mustard, half T spoon of cumin and pinch of asafoetida.crackle it and add it to the rasam.
It tastes very good.

HAYAGRIVA

Ingredients;
Channa dhal -1 cup/150 gms
Jaggery or brown sugar - 200 gms
Poppy seeds 1.5 T spoons roasted.
grated coconut - half cup
Ghee-2 -3 Spoons
Saffron
Cardomom powder half T spoon.

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       HAYAGRIVA

Thondekai palya.

 Thondekai cut lengthwise.

Ingredients required;
half a kilo of Thondekai,
3-4T spoons  of oil,
half T spoon of mustard seeds,
1T spoon of channa dhal,
1 Tspoon of Urad dhal,
Pinch of Asafoetida,
10 curry leaves,
1 red chilli.
Ingredients to grind;
1 T. spoon of cumin,
half a T.spoon of mustard,
2 green chillies,
1 cup of fresh grated coconut

kOVAKKAI/THONDEKAI PALYA.

KULFI

1 can of condensed mild with sugar-350gms
1 can of condensed milk without sugar-350gms
half a litre of double cream to beat(chilled in the refrigerator).
saffron for colour and flavour -few strands.
cardamon 6-8 powdered
almond sticks and pistachios cut around 50gms for decoration.

In a big bowl beat the cream to peak consistency.Then add the condensed milk with sugar and without sugar, cardamom powder and saffron togeather and mix it well.You can fill them in kulfi cones and then add the nuts.Freeze it.
I prefer to pour it into a flat plastic or tupperware box and decorate with almond sticks and cut pistachios.
Freeze it over night.
Before serving you can take it out 10 minutes before and leave it outside, cut it into square pieces and serve it.
I use the saffron powdered which is readily available in MIGROS.It is very convenient.

MASALA BUTTERMILK.

500gms of plain yoghurt
quarter litre of water,
1 green chilli,
half inch of fresh ginger,
1 tsp of chopped corriander leaves,
7-8 curry leaves,
1 pinch of asafoetida,
salt to taste.
Blend them all the above ingredients in a blender and serve it  chilled in a tall glass.
Very refreshing drink on a summer afternoon.
People who do not like it spicy can avoid the chilli and ginger.

STRAWBERRY VINAIGRETTE.

Half cup Olive oil,
Half cup strawberries,
half tea spoon mustard,
one third cup balsamic vinegar
salt and pepper to taste.
Blend all of them in a blender and serve it on the  green leafy salads

SALAD DRESSING

olive oil-half  cup,
one third cup white wine vinegar or cider vinegar,
finely cut herbs like parsley and chives.
2 cloves of garlic
half teaspoon french mustard paste
half onion,
1tsp lemon juice,
salt and pepper to taste.
Blend all the ingredients in a blender .
Serve couple of spoons on the salad.
You can save the rest in an airtight container and store it in the fridge for later use.