ahmi

We went to Pollachi last week. We Choosed to stay at Maitreyi Vedic Villiage and had a Nice Time with the Nature. The Food over there was so hygienic and it was just like our home made food. The Food Prepared are without Onion and Garlic. We had Thakkali Kuzhambu there and we liked it very much. Today when i was raving about the kuzhambu to my Freind Anu, she said me her MOM's recipe for Thakkali Kuzhambu. I just followed the recipe and got this Lip-Smacking Curry. This is best eaten with Hot Idli's or Rice.


How to Prepare?

To Dry Roast:

Dhaniya / Corriander Seeds - 1 tbsp
Jeeragam / Cumin - 1 tbsp
Milagu / Pepper - 1 tsp
Dry Red Chilli's - 3
Grated Coconut - 1 tbsp

Dry Roast the above ingredients one by one.


Other Ingredients to Grind:

Oil - 1/2 tsp
Tomatoes - 3

Pottu Kadalai / Roasted Gram - 1 tbsp
Turmeric Powder - a pinch

Heat a Pan, add 1/2 tsp of Oil, and add chopped tomatoes and fry them till the tomatoes turn soft and their skin peels off.

Add the fried tomatoes to the dry roasted ingredients. Add Pottu Kadalai and turmeric powder along with the tomatoes, add 1/4 cup of water and Grind them all together into a smooth paste.

For Seasoning:

Sesame Oil - 2 tbsp
Mustard - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 1 sprig

Heat Oil in a Pan, add Mustard seeds and let it splutter, add dry red chilli and curry leaves and roast them. add the grounded smooth paste to the pan. add 1/2 cup of water to the pan and make the kuzhambu thinner.
let the kuzhambu boil for 5 mins atleast and remove it from flame.

Serve Hot with Hot Rice or Hot Idli's or Dosa's.


Notes:

I avoided Onion and Garlic, you may use it while grinding the masala's.

Roasted Gram / Pottukadalai adds good taste.

You can also add Chana Dal(Kadala Paruppu) if not using Roasted Gram. But Chana Dal should be Dry Roasted.

Adding Coconut is also Optional.

It took me 2 years-9 months, to try this Delicious Payasam. I instantly fell in love with Laavanya's Elaneer Payasam, the recipe is so simple. last week i tried and served for my friends(can also be called as food critics). They all Loved it very Much! Thanks Laavanya! The Recipe is so easy and simple, but it Tastes Heavenly. It just takes 5 minutes to prepare. but you got to chill the payasam for atleast 30 minutes. Ideal Dessert to try for this Summer Season!


Ingredients:

Tender Coconut Water and Pulp of 1 Tender Coconut / 1 elaneer vazhukkai yudan.
Sweetened Condensed Milk - 150 ml 
Milk(Boiled and cooled) - 1 cup / 200ml
Elachi - 1
Saffron strands - 3
Ghee - 1/4 tsp
Cashews - 3
Raisins - 3


Method:

Grind the Tender Coconut Water along with Pulp. Need not grind smoothly, as bits of coconut pulp tastes better in payasam.

Mix the Condensed milk with the Chilled Milk.

Now Mix the Grinded Pulp with Tender coconut water  to the Chilled Milk + Condensed Milk. Mix well.

Heat a small pan, add 1/4 tsp ghee, roast the cashews and raisins and add to the Payasam.

Add Crushed cardamom pods and Saffron strands to Payasam.

Chill them in fridge for about 30 minutes and serve.


Serve with small bits of Tender Coconut Pulp upon the Payasam.

Notes:

* Payasam should be Watery. so adjust the milk and condensed milk ratio.
* You can reduce milk and add more tender coconut water.
* If you dont have Sweetened Condensed Milk, You can Sugar instead to the above recipe.
* Try to serve this payasam little chilled with less sugar, to enjoy the Nature's Best!

I love Brownies but folks at home dont, so baking brownies becomes rare. I baked these low fat brownies for Divya's Brownie Event. Iam making into the event at last minute desperately, as i very badly missed not being part of her Very Famous Best Chocolate Cake Event.


I just want to share 2 Brownie tricks. one is Brownie takes less flour compared to Cakes. second is cooling the baked brownie for atleast 40 minutes is a must. These Low Fat Brownies dont ask for Butter, but still you will never miss butter in brownie. The Guilt part is the Egg's.

Recipe from GoodHouseKeeping's Cakes and Bakes.

Ingredients:

Makes about 12-16 brownies

Olive Oil / Sunflower Oil - 50 ml / 2oz.
Dark Chocolate - 250 gms
Egg's - 3
Demerara Sugar - 150 gms / 5 oz
Vanilla extract - 1 tsp
All Purpose Flour - 75 gms / 3oz
Baking Powder - 1/4 tsp
Cocoa Powder - 1 tbsp
Butter - 1 tsp for Greasing the Cake Tin.

Method:

Pre- Heat the oven at 180C. and Grease the Cake Tin with Butter and set aside.

Melt the Dark Chocolate by placing in Microwave for 30 seconds at 900W. or melt the chocolate by double boiler method and let the chocolate cool after melting.

Break the Eggs into a large bowl, add Oil, Sugar, vanilla extract and whisk well.

Sift the Flour with Baking powder and cocoa powder and mix the flour to the large bowl which had egg-oil whisked. Mix them all together.

Mix Melted Chocolate to the bowl. mix with a wooden spoon. mix very lightly, as the chocolate thickens up the mix so quick. Transfer the mix to the Greased pan.

Place the Pan on Oven and Bake it for 20 minutes.
Once baked, check the brownie by inserting a toothpick close to the centre of the brownie , it comes out clean.

Cut the Bownies, while its still on the pan. and let them cool for about 40 - 60 minutes in the pan.

Remove the Bownies from the Pan and Serve with Ice-Cream.


To Store, wrap the brownies with cling film and store it in air-tight container.