Dancing Fruits Pudding

Wishing u all my readers to a Very   HAPPY NEW YEAR 2014  ..In this journey that you;re going to undertake.May the heavens Bless &light ur way..May u reach ur goals &dreams this year..A year of triumphs &good cheers...:)

Easiest pudding i have made to this day....

Little glass of Heaven :)

 Simple &delicious..

Ingredients
egg 1
Nestle Cream 1 tin
Vanilla essence 1 tsp
Butter 100 gm
Nestle Condensed Milk 1/2 tin (u can increase or decrease sugar level)
Marie Biscuits
Mixed Fruits ( Apple,,pomegranate,strawberry extra..)

 Mixed Fruits @ ur choice

In a mixie mix all the ingredients listed above without biscuits &blend it

I n a pudding dish place the biscuit

Over biscuits add the mixed Fruits

Pour the mixture all over the fruits

Cover it &place it the refrigerator up to 7 to 8 hours

Thank u dear shamsiiii for ur swettiyyy  recipe.....<3

Mutton Stew

Ingredients

 Mutton 1kg
Ginger garlic paste 1 tbs
 green chillies slit 10
Onion 2
 pepper powder 1/2 tsp
Thick coconut milk 3/4 Cup
Thin coconut milk 1 1/3 cup
Cardamom 3
Bay leaves 3
Cloves 2
Cinnamon stick 1
Pepper corns 8- 9
Sliced Potatoes 1
Garam Masala  1 tsp (optional)
2 sprigs of curry leaves
Vinegar 1 tsp
Salt to taste

method

Marinate mutton with 1 Tsp crushed pepper, vinegar and salt. Keep it aside for 10minutes.
preparation;
Heat oil in a pressure cooker add  cloves, cinnamon, pepper  corns ,cinnamonsticks &bay leaves and saute..Add  onions..& ginger – garlic paste and saute
chillies and fry till onions are transparent, add  the meat and sautefor a few minutes.now add the thin milk & sliced potato salt,,cover &cook 10 to 15 minutes,,or till mutton cooked.When the mutton is completely cooked, switch off the flame; add the thick coconut milk,&curry leaves.. mix well for 5 minutes at low flame..sprinkle some garam masalapowder(optional) . Serve with hot vellappams.

Crispy Paper Dosa

Crispy Paper Dosa

recipe source tarla dalal

Preparation Time: 2 minutes. Cooking Time: 15 minutes. Makes 10 dosas.
Soaking Time: 3 to 4 hours.

½ cup raw rice
¾ cup urad dal
½ cup rice flour
Salt to taste
Ghee for greasing and cooking



1. Wash and soak the raw rice and urad dal separately for 3 to 4 hours and drain well.
2. Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using enough water to get a batter of thick pouring consistency.
3. Add the salt and mix well.
4. Heat a non-stick tava (griddle) and grease it lightly using ghee.
5. Sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9") diameter thin circle.
7. Smear a little ghee over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
8. Fold over to make a semi-circle or a roll.
9. Repeat with the remaining batter to make 9 more dosas.
Serve immediately with chutney or potato masala

Varutharacha Parippu Curry.

Recipe source here

Parippu Varutharachathu (Pigeon peas with roasted and ground coconut)
Source: Sherin

Ingredients

Pigeon pea/Toor Daal – 1 cup ( i used masoor dal) chuvanna parippu..
Chopped tomato – 1 

To be roasted and ground

Grated Coconut – 1-1/2 cups
Shallots – 5-6
Garlic cloves – 5-6 
Chopped Ginger – 1/4 ” piece
Curry leaves – 1 sprig
Turmeric powder – 1/4 teaspoon
Chilli powder – 1/2 teaspoon
Coriander powder – 1 teaspoon
Salt to taste

For tempering

Oil – 1 tablespoon
Mustard- 1/2 teaspoon
Thinly sliced shallots – 2 
Broken red chillies – 2 
Curry leaves – 1 sprig

Method

Take a pan and put the lentils and chopped tomatoes into it along with adequate water. Cook till done. Keep aside.
Heat 2 teaspoons of oil in a pan. Add the grated coconut, shallots, garlic, ginger and curry leaves and roast it till it turns brown. Add the turmeric, chili and coriander powders, roast on slow fire till the raw smell goes. Switch off heat and let cool in a plate. Once cool, grind to a smooth, fine paste, by adding very little water.
Add the ground paste to the cooked lentils along with salt and mix well. Add water as required. When the mixture comes to a boil and oil comes to the surface, turn off the heat.
for tempering, heat the oil and add the mustard seeds. when they start to crackle, add the sliced shallots, curry leaves and red chillies for a minute. Pour this on top of the lentil curry.

• i used little mass powder too,,so  the curry turned awesome taste..

Varutharacha Crab Roast

Ingredients

ONE

Crab - 1 kg (6 Nos)

Green chillis - 5 nos (chopped)

Ginger garlic paste - 3 tsp

Tomato - 2 nos (sliced)

Tarmind small ball

Salt to taste

Hot water - 2 cups

TWO

For the masala

Coconut oil -1tsp

Grated Coconut - 1cup

Fennel Seeds 1tsp

Turmeric powder -1/4 tsp

Red chilli powder 1 tbs

Coriander powder - 3/4tbsp

Curry leaves -1strand

THREE

For Tempering

Coconut Oil- 1 Tbsp

Red chilli flakes 2

onion - 1/2 of a small one

Curry Leaves - 1 Sprig

Mustard seeds - 1/2 Tsp

Preparation

In a  kadai , add all the ingredients listed above .ONE, with water,just to cover the crab pieces. Cook covered on a low flame till done..

Mean time heat  oil in a non stick pan and add grated coconut along ingredients listed TWO,Roast the coconut on low flame till it become dark brown color .Add  powders one by one ,mix well and switch off the flame.Let it cool.Grind it to a smooth paste along with little water.Keep aside.

When crab cooked add the grind coconut paste in it..cook more 5 minute,and mix it well so that it is coated with masala.make dry,or if u need gravy add some warer too,,Now heat coconut oil in a pan splutter mustard& followed by all the above listed ingredients THREE to temper,,,Now ur crab roast is ready to serve..ENJOYYYYYYYY

Saravana Sambar

Recipe Source   here

Saravana Bhavan Hotel Sambar Recipe

Ingredients Needed

To Grind as paste

Roasted gram / Fried Gram / Pottu kadalai - 2 tsp
Tomato - 1 big
Shredded coconut - 1 tbsp
Sambar powder - 2 tsp
Hing / Asafoetida - 1/4 tsp

For the Sambar

Toor Dal - 3/4 cup
Brinjal / Kathirikkai  - 3 -4 small
Drumstick  - 1
Sambar Onions / Shallots - 5
Tomatoes - 1
Green chili - 2
Coriander leaves - handful
Salt to taste
Tamarind /Puli - 1 lemon size or paste 2 tablespoon (tbsp.)

For Tempering

Mustard seed, Urad dal - 1/4 tsp
Cumin seed - 1/2 tsp
Round Dry Chillis - 2 - 3
Curry leaves - 5
Sambar Onions / Shallots - 5

How to make the Sambar

Wash and pressure cook the toor dal to a soft consistency by adding enough water.

Wash and soak the tamarind, extract the pulp, keep it aside.

Chop the vegetables and keep it aside. Slit the green chili into two pieces.

Grind to paste roasted gram, 1 Tomato, coconut, sambar powder, asafoetida to a smooth paste by adding water.

Once the dal is well cooked, add 4 cups of water,  add the cut vegetables, Shallots, chopped tomato, green chili and cook.

Now add ground paste to the cooking dal.

Now add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat.

In a pan heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatter. Now add Shallots, dry chili, curry leaves until curry leaves splatter.

Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to boil and remove from heat.

 Notes:

The more you cook the more thick the sambar will end up.
This can be made without the vegetables, with just the shallots as well.
The thickness and the difference in this recipe is because of the fried gram