Muskmelon/Cantaloupe smoothie

Muskmelons are refered to as kirnipalam in Tamil.. my mom used to make juices during our summers and we used to enjoy them thoroughly.. Yesterday i saw these melons in the market and i felt home sick ! got the melons and made a juice and relished it with those lovely times spent with bro and friends drinking juices !
my mom used to make this juice with milk but i have substituted with soy milk

Cantaloupe are a source of polyphenol antioxidants, chemicals which are known to provide certain health benefits to the cardiovascular system and immune system. These chemicals are known to up regulate the formation of nitric oxide, a key chemical in promoting health of the endothelium and prevention of heart attacks. (image courtesy,source :wikipedia)

Cantaloupes also are an excellent source of vitamin C and beta carotene.

Ingredients

Muskmelon - 1
Sugar/honey - 2 tbspn (acc to taste)
Soy milk - 1 1/2 cups
Method

• Cut the melon and scoop the pulp without the seeds
• and add the pulp,milk and sugar and blend them well
  
• serves as a refreshing breakfast !

hey look at the umbrella it was made by me !

sending these to show me your breakfast event by divya of dilse

Idiyappam / string hoppers/Rice noodles

Idiyappam or string hoppers has been one of my favorite dishes since my childhood.. my appetite becomes never ending when i start eating this dish ! LOL
Idiyappam is also known as Rice noodles only that it is very thin. Its been a long time since i made this at home.. today i gave myself a treat !
i made idiyappam in 3 different ways today. lets jump start on to the recipes


Method for Idiyappam

• boil water thoroughly
• take about 2 to 3 cups of rice flour,i have used the store bought rice flour, alternatively rice flour can also be roasted at home at very medium flame for few mins
• add salt to the rice flour and about 1 tbspn of oil and pour in the hot water to form a soft dough ( i used a slotted spoon while kneading the dough, the water being very hot)
  
• fill the dough on to a idiyappam presser and squeeze it on to the idli trays and steam it for a couple of minutes
• when done allow it to cool and remove them
  

Coconut & sugar

• The Idiyappam can be had with grated coconut and sugar
• Just crumble the idiyappam and mix the desired amount of sugar and coconut
  

Savory lemon

• heat some oil in a pan add mustard seeds , urad dal and channa dal
• add in dry red chillies and curry leaves
  
• squeeze about half a lemon and add turmeric powder and salt
• crumble the required amount of idiyappam and and to this and garnish with coriander leaves

Kurma


Ingredients

cinnamon - 1/2 inch
cloves- 2
fennel seeds- 1 tspn
poppy seeds- 1 tspn
ginger garlic paste- 1/4 tspn
onion- 1
tomato- 3
grated coconut(fresh)- 1/2 cup
chilli powder- 1/2 tspn
garam masala- 1/4 tspn
coriander powder - 1 tspn
curry leaves- 1 stalk
coriander leaves - 5 to 6 leaves
salt - acc to taste
oil - 1 tbspn

Method

• Heat oil and add the cinnamon and clove
• add the finely chopped onions and saute them till they turn golden brown
• add the ginger garlic paste and saute for a min or two
• add the finely chopped tomatoes
• you can also add vegetables of your choice like potatoes and cauliflower ..
• add the chilli powder,turmeric powder, coriander powder,garam masala and salt
• mean while grind the fennel seeds,poppy seeds and grated coconut to a fine paste
  
• add this paste and keep sauting
  
• pour in sufficient amount of water and bring to a boil
• garnish with coriander leaves and enjoy with the idiyappam.
  

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I am sending this post to
monthly mingle- ravishing rice guest hosted by edible garden
Creator of Monthly mingle - meeta
also sending this to EFM June - Breakfast series
also sending this to show me ur breakfast hosted by divya of dilse

Spring Onion stir fry

Last week i had gone to my friend's place for lunch and she had made this dish , looking at it I had thought it was some spinach until i tasted . It tasted delicious. Got the recipe from her and sharing it with u all here...

Ingredients

spring onions - 4 bunch
onion - 1 small
garlic - 1 clove
cumin seeds- 1/4 tspn
chilli powder- 1/4 tspn
gram flour - 1 1/2 tbspn
oil - 1 tbspn
salt - acc to taste

Method

• heat a wok and add oil and splutter the cumin seeds and add the finely chopped garlic and saute for a second and the add the finely chopped onion and keep sauteing until golden brown
• finely chop the spring onions and add in at this stage and keep sauteing and chilli powder and salt until the raw smell goes and the spring onions are almost done
  
• now add in the gram flour and saute it till you obtain a scrambled texture.
• its that simple ! enjoy it with roti or with rice and dal
  

I'm sending this to SWC - cooking with greens hosted by creative saga

sending this also to show me your breakfast hosted by divya of dil se

Idli & Mutton kulambu

Now here i'm with a post on Idlis and Mutton kulambu.. I dont take mutton but i make them for my hubby as he loves this combo..
My hubby has been behind my back for weeks asking for mutton and finally i gave him his treat !
i have used a very simple recipe ..

Idlis

Idlis are basically rice and lentil cakes !
The batter is obtained by soaking the rice and urad dal along with methi seeds(optional)
for a couple of hours and then they have to grinded and then left for fermentation process
and then ready to be used

Ingredients

Rice - 5 cups
Urad dal - 1 cup + 2 tbspns
Methi seeds - 1 tspn
salt - 2 tspns

Method

• Soak the rice separately and the urad dal along with methi seeds separately for few hours. i usually soak them overnight and grind them in the morning
  
• grind the urad dal and methi seeds and when done keep aside
• grind the rice with sufficient water to a thick texture
• mix both the batter together along with salt
• when the batter is mixed together thouroughly set them aside for fermetation
• care should be taken that the batter should not be thin it shud be thick in consistency
• when fermented pour them in the moulds ( to which a bit oil is applied) and steam them for 5 to 7 mins in a pressure cooker
• alow it to cool and then remove them
  
• the remaining batter can be refrigerated . From the same batter dosa can be made by diluting it. i will soon post a post on dosa

Mutton kulambu

Ingredients

Mutton - 750 gms
lemon - 1 no
cinnamon - 1 inch
cloves - 4
cardamom(green) - 4
cardamom(black)- 1
kapok bud - 1
fennel seeds- 1 tspn
poppy seeds - 1 tspn
Ginger garlic paste - 1 1/2 tspn
curry leaves - 1 stalk
Onion - 1 no
tomato- 2 nos
green chilli - 1 no
coconut- 1/2 cup
turmeric powder - 1 tspn
chilli powder - 1 tspn
coriander powder- 2 tspn
mutton masala - 1 tspn
salt - acc to taste
oil - 2 tbspns

Method

• wash the mutton pieces thouroughly and mariante them walong with lemon juice ,1/2 tspn of turmeric powder and salt for 30 mins to 1 hr..( i had left mine for 4 to 5 hrs in the fridge)
  
• heat oil in a pressure cooker and add the cinnamon sticks, cloves, cardamom and kapok buds
  
• when they begin to sizzle add the finely chopped onions and the finely chopped green chilli and saute them for a while and now add the ginger garlice paste and saute for a sec or two and then add the finely chopped tomatoes
• now add the chilli powder,turmeric powder,coriander powder,mutton masala and salt and saute till the tomato becomes juicy
• at this stage add the marianted mutton and mix them so that it gets coated on all sides
• pour about 1/2 cup water and pressure cook them upto 7 whistles( this depends on the kind of mutton you buy, i had give upto 10 whistles for it to get cooked completely)
• mean while grind together the coconut,fennel seeds and poppy seeds to a fine mixture
• when the whistles are done leave a settling time of about 15 mins and then open the cooker and add the coconut mixture and keep it on medium flame and add sufficient water and check for taste. leave for about 10 mins and then switch it off.garnish with curry leaves and serve them for Idlis/rice
  

Egg Macroni

Ingredients

Pasta - 200 gms
Onion - 1 medium sized
Egg - 2 nos
Tomato puree - 4 tbspn
Garam masala - 1/4 tspn
Chat masala - 1/4 tspn
Chilli powder - 1/4 tspn
Coriander powder - 1/4 tspn
Pepper powder - 1/4 tspn
Salt - acc to taste
Oil - 2 tspn
Butter - 1 tspn

Method

• Boil the pastas with 1 tspn o f butter and drain and keep aside
• In a pan heat oil and add the finely chopped onions and when they become golden brown add the tomato puree and saute for few mins and then set aside.
• In a larger pan add oil and break open the eggs and all the above mentioned masalas and keep sauting till the eggs get scrambled
• at this stage add the boiled and drained pastas and saute for few secs and then add the previously prepared onion and tomato paste .
• make sure the pastas are properly covered with the masalas
• serve it for breakfast or as a evening snack.
  

Rava upuma

This is one of the most easiest tiffin items.
i have submitted a recipe of upma without vegetables but u can add ur choice of vegetables to this.

Ingredients

Rava/Sooji - 1 1/2 cups
Onion - 1 big
Green chillies - 4 to 5
Curry leaves - a bunch
Mustard - 1 tspn
Urad dal- 1/2 tspn
Channa dal - 1/2 tspn
Ginger grated - 1/2 tspn
Water- 2 cups
Salt - acc to taste
Oil - 1 tbspn

Method

• Heat oil in a pan and then add mustard seeds n urad dal n allow it to splutter
• then add the channa dal n curry leaves n saute it for few secs. when the curry leaves begin to become crisp add the grated ginger n green chillies slit lenghtwise
  
• saute for few secs and add the onions which are cut lenghtwise and keep frying till they become golden brown.
• at this stage add water n salt and close the pan with a tight lid
• allow the water to boil and when it has almost reduced to half add the rava n keep stirring
• care shud be taken while doing this or it might get clustered
• i prefer to have my upma dry for those of u who dont want it dry can increase the amount of water.
  
• now reduce the flame and keep it closed for 5- 7 mins
• remove from flame n relish it with pickle / chutney/sugar
  

Aloo Paratha

Paratha is a piece of flat unleavened bread fried on a griddle.
The dough is made from wheat flour.
Well this is my favourite north indian dish !
But it is fattening as in addition to the potato we use butter to brush the parathas.
so guys who are on diet be aware!

Ingredients

Aloo(Potato) - 2 medium size
Green chillies - 4 nos
Onion - 1 medium size( finely chopped)
Mustard - 1 tspn
Garlic - 4 pods ( finely chopped)
Coriander leaves- a bunch ( finely chopped)
Cumin - 1/4 tspn
Ajwain - 1 tspn
salt- acc to taste
chilli powder- 1/4 tspn
coriander powder- 1/4 tspn
garam masala - 1/4 tspn
butter- 2 to 3 tbspn
oil- 1 tbspn

alternatively this recipe can be prepared without using chilli powder, coriander powder and garam masala.

Method

• Pressure cook the potatoes until soft and when done cool it and mash the potaoes and add 1/2 tspn of ajwain and set it aside
• heat about 1 tbspn of oil and then add the mustard seeds and allow it to splutter and when done add the cumin seeds and saute for few secs and then add finely chopped garlic
  
• when it begins to brown add the finely chopped green chillies and then add the finely chopped onions and keep sauting till the onions begin to turn brown
• now add the mashed potato mixed with ajwain to this
• add salt , chilli powder, coriander powder and garam masala and keep sauting
• when the mixture is almost dry add the chopped coriander leaves and switch off the flame and allow it to cool

Preparing the dough

• take about 1 1/2 cups of atta (Chappathi flour/wheat flour)
• add about 1/2 tspn of salt and 1/2 tspn of ajwain and add needed water sufficient enough to make a soft pliable dough. when ur making this for the first time it will be quite tricky as one tends to add more water there by making it either too soft or too hard but i assure you it is not that difficult.
• now take sufficient dough to the size of a big lemon and flatten it on the edges using your fingers and then take the potato dumplings to the size of a small lemon and place in on the dough
• flatten the potato dumplings but not too much to the edges
• now pull the edges of the dough to a heap using your fingers so that the potato dumplings are not seen on the outside( refer to the pics below)
• now spread some dry atta on the surface where u r going to roll
• and roll the dough using a rolling pin to a round shape.(well was able to obtain this shape after several attempts)
• heat tawa and place this on it when hot
• after few secs turn over n wait for it to get cooked
• then brush with butter and turn it
• again brush with butter on the other side and wait for 2 secs and then take it from the tawa.
• serve with pickle or any chutney of your choice.

Source

From a friend.