Fresh Fruit Salad

Today's recipe is a simple yet colorful salad with fruits which is perfect for summer,I love the fruit salad with custard.But whenever I have a sudden cravings to eat fruit I make this salad mixed with the sweetened yogurt.
There is no specific recipe or ingredient to make this,whatever fruit is available just chop and mix it with the yogurt,top it with some nuts or cornflakes.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Banana(chopped)	1no.
Apple(chopped)	1/2no.
Strawberry(chopped)	4-5nos.
Sweet Mango?(diced)	1/2cup
Orange/Tangerine	1no.
Yogurt	1/3cuptd>
Sugar	1tbs
Cornflakes/nuts	for topping

Method 

• Take the chopped fruit in a bowl and mix it well,keep it in the refrigerator for 10 minutes.
• Meanwhile whisk the yogurt along with the sugar and set it aside.
• Take a serving bowl put a layer of fruits then add a scoop of yogurt again one more layer.
• Top it with  yogurt and corn flakes and serve it immediately.

Enjoy.........................................................

1. Chop the banana and apple at the time of mixing to prevent the color change.
2. To make it more richer version use whipped cream instead of yogurt.

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Instant Mango Pickle

Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Raw Mango(finely chopped)	11/2cups
Chilly powder/milagai podi	11/4tsp
Salt	1tsp
Mustard seeds/kadugu	1/4tsp
Fenugreek seeds/vendayam	1/8tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds	1/2tsp
Curry leaves	1 sprig
Asafoetida/perungayam	a pinch

Method 

• Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
• Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
• Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
• Add the ground powder and put off the flame,mix it well till everything gets blended.
• Serve it with curd rice.

Enjoy.......................................................................

• Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
• This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.

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Strawberry Lemonade

My son loves strawberry and his favorite fruit is strawberry and color is red,so anything with red is his favorite.Mostly in summer days I give him some fresh fruit juice after he comes back from school.
The theme third week of Blogging Marathon #27 is Seasonal recipes and for the day 1 I made this refreshing lemonade.
Strawberry lemonade is a quick and easy to make which tastes divine and it is a perfect thirst quencher for scorching summer.Here is the recipe for colorful thirst quencher.....

 Basic Information

Ingredients

Ingredient	Quantity
Strawberry	7-8nos.
Lemon juice	1tbs
Sugar	2tbs
Water	3cups
Ice cubes	as needed

 

Method

• Chop the strawberry and grind it to a smooth paste along with the sugar.
• Pass it through a strainer and collect the juice.
• To this add the lemon juice and water.
• Serve it with ice cubes.

Enjoy......................................................

• The amount of sugar and the lemon juice can be adjusted to personal preference. 
• Use well ripe strawberries to get a deep color and nice taste.

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Zarda -Sweet Saffron Rice - Kashmiri Special / Indian Cooking Challenge -March

For this month of Indian Cooking Challenge- ICC,Srivalli has chosen a traditional sweet rice from Kashmiri Cuisine suggested by Vaishali.
This is a flavorful sweet rice with a mild sweet with the richness of nuts and saffron.The original recipe calls for murabha or tutty fruty.As I ran out of tutty frutty,ddidn't use it but the taste and the flavor was awesome.Here goes the recipe....................

  

Ingredients

Ingredient	Quantity
Basmathi rice	2cups
Sugar	1cup
Ghee	3tbs
Almonds/badam	8-10nos.
Pistachios	8-10nos.
Milk	1/4cup
Candied fruits/tutty frutty/murabha	handful
Cinnamon/pattai	2 inch piece
Clove/lavangam	2nos.
Cardamom	2nos.
Yellow food color	2-3 drops
Saffron	4-5 strands

Method

• Soak the basmathi rice in water for 15 minutes,dissolve the sugar in a cup of water and make a sugar syrup,fry the nuts in a tsp of ghee,keep it aside.
• Heat a pan with ghee,add the clove,cinnamon and cardamom.Once it starts smell add the drained rice and fry it for a minute,add a cup of water.Cook it in a medium flame.
• When the water is almost dried add the milk and then food color,cook it covered.Now add the sugar syrup,saffron and half of the fried nuts,cook it till the rice gets cooked and separated.Put off the fire.
• Remove it and garnish with the rest of the nuts and murabha/candied fruits.

Enjoy...........................................................

• Cook the rice in a sow to medium flame to get the rice evenly cooked.
• The amount of sugar given is for a mild seet taste,if you want it make it more sweeter increase the quantity.

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Arisi(Rice) Payasam

Arisi payasam is one such traditional delicacy made for Tamil New Year and Puratassi Saturdays in our households.
This payasam is a delicious one with the richness of coconut milk and the flavor of cardamom and the edible camphor.
The payasam will be slightly the darker in color but jaggery I used is golden so didn't get much of color.Now off to the recipe..............................................

 Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1/4cup
Jaggery(powdered)/vellam/brown sugar	3/4cup
Thick coconut milk	11/4-11/2cups
Coconut(grated)	1tbs
Cashews/mundiri	2tbs
Coconut(finely chopped)	2tsp
Cardamom powder/ellakai	generous pinch
Edible camphor	a mustard size
Ghee/nei	1tsp

Method

• Soak the rice for 30 minutes,drain the water completely and pulse it in a blender coarsely.Dissolve the jaggery in 1/4 cup of water and boil it for couple of minutes or till it dissolves,pass it through a strainer.Fry the cashews and chopped coconut bits in the ghee and keep it aside.
• In a pan boil a cup of water and add the coarsely powdered rice,cook it till its almost done.Now add the jaggery water to the cooked rice,cook it for a boil.
• At this stage add the coconut milk and the grated coconut,let it boil for a minute or two,put off the flame.Finally add the cardamom powder,fried cashews,coconut bits and the edible camphor,mix it well.
• Delicious and creamy arisi payasam is ready.
• Serve it warm.

Enjoy...................................................................................

• The payasam gets thick once it becomes cold so adjust the consistency.
• Don't add the edible camphor more otherwise it will be over powering.
• Add the jaggery syrup after the rice is completely cooked.

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Kandarappam

This is yet another traditional Chettinadu sweet snack prepared for special occasions and poojas.In some Chettinadu houses this sweet is made even for Diwali.Here is the recipe................

Ingredients

Ingredient	Quantity
Raw rice /pacharisi	1/2cup
Idly rice/pulungal arisi	1/2cup
Urad dhal/ulutham paruppu	2tbs
Channa dhal	11/2tsp
Toor dhal/tuvaram paruppu	1tsp
Moong dhal/paasiparuppu	1tsp
Powdered Jaggery/brown sugar/vellam	3/4-1cup
Coconut(grated)	1/2cup
Cardamom/ellakai	3nos.
Salt	1/4tsp
Oil	as needed to fry

Method 

Soak the rice and dhal for 2 hours,then grind it in blender with caradmom to coarse paste.Now add the grated coconut and powdered jaggery to it and grind it for a minute.Transfer the batter to a bowl and adjust the consistency(should be like dosa batter consistency).Add the salt and mix it well.

Now heat a pan with oil in a medium flame,once the oil is hot pour a small ladle of batter to the oil.
Now slowly pour the oil to the appam with the help of the skimmer to raise.

Once the edges become brown turn it to the other side.Cook it for a minute and remove it,drain it on a kitchen towel.

Serve it warm.

Enjoy.....................................................

• Here I used the brown sugar and if you feel the jaggery has impurities make a thich syrup and drain it.Add it to the batter.
• If you want more sweet the amount of jaggery can be increased to 1 cup as I used the brown sugar,added 1 cup.
• Flip the appam once the edges get crisp and brown,after flipping don't cook it for a long time.Remove it in a minute.
• The oil should be in medium flame to get a nice color and even cooking. 
• Use a flat base pan to fry this appam and fry one appam at a time to get a nice shape.

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Passipayaru Kulambu/Mung beans in Tamarind Sauce

The theme for the second week of blogging marathon #27 is traditional dishes and today recipe is a healthy kulambhu with mung beans.
This is a Chettinadu delicacy which goes very well with rice,idly and spongy dosas,the speciality of the kulambhu is slightly watery,unlike other varieties.Now off to the recipe.......  

Ingredients

Ingredient	Quantity
Mung beans/paasipayaru	1/2cup
Shallots/chinna vengayam	1/2cup(roughly chopped)
Tomato(chopped)	2nos.
Garlic/poondu	1/4cup(sliced)
Chilly powder/milagai podi	11/2tsp
Coriander powder/dhania podi	1tsp
Turmeric powder	1/8tsp
Tamarind/puli	big gooseberry size
Coconut (grated)	3tbs
Salt	to taste
Oil	as needed

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2tsp
Fennel seeds/sombhu	1/2tsp
Garlic(crushed)	2-3 cloves
Curry leaves/karivepillai	1sprig

Method 

• Grind the coconut to a fine paste,soak the tamarind in water and take the extract.Add 1 cup of water and dilute it and set it aside.
• Dry roast the mung beans in a pan till a nice aroma comes out and the color changes slightly.Pressure cook it for a whistle.
• In a pan add the tamarind water,shallota,garlic,chilly powder,coriander powder,turmeric powder and salt,boil it for 5 minutes or till the raw smell disappears.
• Now add the cooked mung beans and cook it for one boil,then add the coconut paste and cook it for couple of minutes.
• In another heat up the oil,crackle the mustard seeds and fennel theh add the crushed garlic and curry leaves.Add it to the kulambhu and put off the fire.
• Kulambhu is ready.

Serve it with rice along with papad and poriyal.

Enjoy....................................................................

• This kulambu tastes good with shallots and instead of mung bean,red chori can be used.
• The kulambu is slightly watery so it is called as paasipayaru thanni kulambu and instead of coconut paste,coconut milk can be used.

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