Rose Milkshake

Entering the final week of Blogging Marathon edition 77 with summer coolers as theme.My kids love chilled beverages,so I make it often.

As they don't like plain milk and yogurt I mostly make milk shakes and smoothies for them.Their all time favorite is rose milk and rose flavored lassi.My lil one calls both the drink as pink juice.

Coming to today's recipe its a creamy and luscious milk shake with a scoop of vanilla ice cream.Here I mixed a scoop of ice cream along  with milk and topped with another scoop to make it extra rich.Off to the recipe..............

                                                                    

                                                            
                                                           Rose Milkshake

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   Basic Information

   Preparation time 10 minutes
   Cooking time No cooking time

   Makes 1 tall glass

   

  Ingredients

  

Ingredient	Quantity
Milk(boiled and chilled)	1.25 cups
Sugar/sakkarai	1-1.5 tbs
Rose syrup	2-3 tbs
Vanilla ice cream	2-  scoops
Pistachios(finely chopped)	2 (optional)
Ice cubes	as needed

    

  Method 

• In a blender jar take the milk,to this add a scoop of ice cream,sugar and rose syrup.

• Add in the ice cubes and blend it in a blender for 30 seconds.Transfer it to a serving glass and top it with a scoop of vanilla ice cream.Garnish it with chopped pistachios.

• Serve it immediately.

• Do not run the blender continuously for long time.
• Amount of sugar can be altered according to personal preference.As ice cream is added the given amount of sugar is sufficient.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com

Chickpea Salad /Channa Salad

Salads are easy to make,filling and its a healthy meal.As we prefer salads with legumes I make this simple chickpea salad often.Its a great option for dieting as it has protein and low in calorie.

This is one such colorful salad with the crunchiness of veggies with the flavor of ginger.Here I used black pepper powder,ginger and lemon juice for a simple dressing.The veggies can be altered as per personal preference.

                                                                    

                                                            
                                          Chickpea Salad  / Channa Salad

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Serves 3

   

  Ingredients

  

Ingredient	Quantity
Chickpeas/channa (soaked)	1.25 cups
Onion(finely chopped)	2-3 tbs
Tomato(finely chopped)	2-3 tbs
Cucumber(finely chopped)	2-3 tbs
Tri color Bell pepper(finely chopped)	2-3 tbs
Carrot(grated)	4 tbs
Ginger juice/inji saaru	1 tsp
Lemon juice/yellumichai saaru	2-3 tsp
Black pepper powder/milagu thool	1 tsp
Salt	to taste

    

  Method 

• Boil the chickpeas in a pressure cooker with enough water along with a pinch of salt for 3-4 whistles.Once the pressure subsides drain the water completely an d keep it aside.

• ln a bowl take the chickpeas and all the chopped veggies,salt and black pepper powder.To this add the lemon juice and ginger juice.Toss it well to blend everything or mix it with a spatula.

• Serve it.

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added for extra crunchiness.
• Remove the seeds from the tomato and use the skin portion.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76.

Sumber http://www.naliniscooking.com

Rice Flakes Sweet Mixture /Poha Sweet Mixture / Sweet Mixture /Aval sweet Mixture

Coming to day2 recipe in Blogging Marathon#76,themed under picnic hamper is a simple and easy to make snack .
This snack is slightly sweet with the crunch of rice flakes and the goodness of nuts.I have already shared the  savory version here.
Nuts of your choice can be used,but here I used almonds and cashews.Peanuts and roasted gram dhal can be added.

                                                                    

                                                            
                       Rice Flakes Sweet Mixture  / Aval Sweet Mixture

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   Basic Information

   Preparation time 10 minutes
   Cooking time 10-12 minutes

   Makes 3 cups(approximately)

   

  Ingredients

  

Ingredient	Quantity
Rice Flakes/aval/poha (thick variety)	1 cup
Almons/badam(sliced)	2-3 tbs
Cashews/mundiri(broken)	2-3 tbs
Coconut/Thengai(thinly sliced)	2-3 tbs
Raisins	2 tbs
Powdered sugar	4-5 tbs
Cardamom powder/ellai podi(optional)	a pinch
Salt	a pinch
Oil	for frying

    

  Method 

• Heat the oil in a pan and fry the cashews,almonds separately.Drain it on a paper towel.

• Same way fry the sliced coconut and drain it.Now add the rice flakes in small batches in the hot oil and fry it.Remove it from the oil and drain it on a paper towel.

• Fry the rest of the poha/aval in the same way.Now transfer all fried poha and nuts to a wide bowl.To this add the raisins,powdered sugar and salt.Mix it gently,so that the sugar can coat well.

• Store in an air tight container after it cools down completely

• While frying the rice flakes the oil should be very hot.Otherwise it won't puff up.
• Roasted peanuts can also be added.
• Amount of sugar can be altered according to personal preference.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#76

Sumber http://www.naliniscooking.com

Lemon rice - Version 2/Lemon rice with Carrot and Black eye beans

After couple of months break,I am participating in Blogging Marathon.Entering the 3rd week of the blogging marathon 77th edition with picnic hamper theme.

For day 1,I am sharing an evergreen lemon rice with a twist.When it comes to packing some rice dishes for travel or picnic,my option would be lemon rice.As the preparation is very easy and my kids like lemon rice,I prefer to carry it for lunch.

But today's version is different one with veggies and legumes.Here I used carrot and black eye beans.As the rice has veggies and legumes there is no need of any special accompaniment for this rice.Off to the recipe..........

                                                                    

                                                            
                                    Lemon Rice  /Lemon rice Version -2

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   Basic Information

   Preparation time 10 minutes
   Cooking time 25 minutes

   Serves 3(generously)

   

  Ingredients

  

Ingredient	Quantity
Cooked rice(basmathi or sonamasoori)	2.5-3 cups
Black eye beans(cooked)	1/2 cup
Carrot(finely chopped)	1/4 cup
Coconut/Thengai(grated)	2-3 tbs
Curry leaves/karivepillai	a sprig
Coriander leaves	as needed
Lemon juice	2-3 tbs
Green chilly(finely chopped)	2-3
Shallot/chinna vengayam(finely chopped)	4-5
Turmeric powder/manjal podi	1/4 tsp
Salt	1 tsp
Oil	1.5 tbs

  For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Channa dhal/kadalaparuppu	2 tsp
Cashews/mundiri(broken)	2 tbs
Red chilly/varamilagai(broken)	2
Asafoetida/perungayam	a pinch

  

  Method 

• Take the cooked rice in a plate and separate the grain and add in a tsp of oil.

• Meanwhile in a pan take the oil  and do the tempering with mustard seeds,channa dhal and urad dhal.Add the cashews and asafoetida,fry it for a 30 seconds.Add in the red chilly,green chilly and curry leaves.

• Add in the chopped onion and saute it for 30 seconds.Then goes in the chopped carrot and saute it for a minute or two.Add in the grated coconut,turmeric powder and salt,mix it for a minute.

• At this stage add in the cooked black eye beans and mix it well.Let it be on the flame for a minute,put off the flame.Add in the lemon juice and mix it well.

• Add in the cooked rice and mix it well till everything blends well.Add in the chopped coriander leaves.

• Serve it with pickle or chips

• The amount of lemon can be altered depending on the sourness of the lemon.
• Roasted peanuts can also be added along with cashews.
• Instead of black eye beans.chickpeas or mung beans can also be added.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

Sumber http://www.naliniscooking.com

Murungaikeerai Vazhaipoo Poriyal

Vazhaipoo (banana Blossom) and moringa leaves(murungai keerai) are my favorite and used to appear in mom's kitchen often.But after coming to US,very rarely it appears in my kitchen in the recent years.

Though the cleaning process of moringa leaves and banana blossom is time consuming.But looking at the health benefits its worth to make it.

Coming to the recipe,it can be made with or without dhal/lentil.As we prefer to make it with dhal I cooked along it,also the dhal needs to be soft and not mushy.

This poriyal goes very well with sambar and Kaara Kulambhu.But I personally prefer to mix it in white along with a dash of ghee.Soon share,how to clean the vazhaipoo in a different post.

                                                                      

                                                            

                                                                                    Murungaikeerai Vazhaipoo Poriyal 

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   Basic Information

   Preparation time 20 minutes
   Cooking time 12-15 minutes

   Serves 3(generously)

  Ingredients

  

Ingredient	Quantity
Banana blossom/Vazhaipoo(finely chopped)	1.5 cups
Moringa leaves/murungaikeerai(finely chopped)	3-4  cups(loosely packed)
Onion(finely chopped)	1 (small size)
Green chilly/pachamilagai (optional)	2(slit lengthy)
Toor dhal/thuvaram paruppu(cooked soft)	1/ 4 cup
Coconut(grated)	3 tbs
Turmeric powder/manjal podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

 For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

  

   Method 

• Clean the vazhaipoo and chop it finely and put in salt water to prevent color changing.

• Heat the oil in a pan,once it becomes hot do the tempering with the ingredients.Add in the chopped onion,green chilly and curry leaves.Saute the onion for couple of minutes,then add the moringa leaves and saute it for couple of minute or till it wilts.

• Now add in the salt and 2-3 tbs of water, cook it covered in a medium flame for 3-4 minutes.Sprinkle some water if needed.Meanwhile drain the water from the vazahipoo and keep it aside.Once the moringa leaves is almost cooked add in the chopped vazhaipoo and mix it well.Cook it covered for couple of minutes or till it becomes soft.

•  Now add in the grated coconut and cooked dhal to it.Mix it well and put off the flame.

• Serve it along with rice and kulambhu.

• Shallots are preferable instead of onion.
• Add the salt after the moringa leaves wilt.
• Some of the moringa leaves needs extra time to cook.

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

Sumber http://www.naliniscooking.com

Rice Free South Indian Breakfast Thali - Saamai Venpongal / Little millet Venpongal

Coming to the final day of the thali theme,I am sharing  rice free breakfast thali.Yes this entire spread has no rice and most the dishes are made with millets.
This rice free thali is in my to do list since long.I have been waiting a chance share this spread.

The entire spread took 1.5 hours to cook and needs some prior preparation like dosa batter grinding and fermentation.

The thali has

1.Moong dhal/paasiparuppu Puttu
2.Finger millet/kelvaragu semiya Upma
3.Samai Ven pongal(recipe follows)
4.Broken wheat/gothumai rava idly
5.Kuthiraivali /barnyard millet Dosai

The accompaniments are
1.Moong dhal/Paasiparuupu sambar
2.Coconut Chutney
3.Kaara Chutney

                                                                       

                                      

                                                    Saamai (little millet)Venpongal /Saamai Kaara Pongal

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   Basic Information

   Preparation time 15 minutes
   Cooking time 45 minutes

   Serves 2 

  Ingredients

  

Ingredient	Quantity
Little millet/Saamai	1/2 cup
Moong Dhal/paasiparppu	3 tbs
Ginger/inji(finely chopped)	1 tsp
Green chilly/pachamilgai	1(slit lengthy)
Cumin seeds/jeeragam	1  tsp
Black pepper/milau	1 tsp
Cashews/mundiri	1.5 tbs(broken)
Curry leaves/karivepillai	1 sprig
Coriander leaves	as needed
Salt	1 tsp
Ghee/nei	1.5 tbs
Oil	1 tbs
Turmeric powder&Asafoetida	a pinch both

 
  

   Method 

• Rinse the millet couple of times in water and soak it in water for 10 minutes.Meanwhile in a pressure cooker slightly dry roast the moong dhal without changing the color.Rinse the dhal well.To this add the little millet and add around 2 cups of water.Add in the few curry leaves,salt,turmeric powder and asafoetida.Pressure cook it in a medium flame for 3- whistles.

• Meanwhile in a pan heat the oil and ghee,once it becomes hot add in the cumin and pepper.Let it crackle,now add the cashews and fry it till golden.Add in the green chillt,curry leaves and put off the flame and keep it aside.

• After the pressure subsides,remove the lid of the pressure cooker and to the cooked dha l and millet add the fried mixture and mix it well.

• Saamai Venpongal is ready.Serve it  warm with chutney and sambar

• Amount of water can be increased if a mushy pongal is needed.
• The whole black pepper can be crushed and added.

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

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com