Moor(butter milk)sathamudhu or rasam

Moor sathamudhu:
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Sathamadhu is a Tamil word, rasam is a Sanskrit word (both conveys the same meaning ).

Sathadar thirku ammdhu is SATHAMADHU ..

I have to thank my friend Anita and her grandma for sharing this wonderful recipe .This is really yummy ! .. You take less than 10 mins to prepare this.

Ingredients :
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Butter milk - 2 cups (skim it with fresh curd .. Don’t add lots of water to it .. Tastes delicious if it is little bit thick)

Jeera - ½ spoon

Pepper corns - 4 in number(if your spice level is high go to 10)

Dried red chili - 2 ( you can add another 2 if you want very spicy )

Channa dhal -1 spoon

a pinch of turmeric

a pinch of asafeotida

Oil - ½ spoon

Salt to taste


Garnishing :
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½ spoon mustard

3to 4 curry leaves


Method:
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Skim the curd and keep it aside . (NO BOILING NEED)

Add oil in the pan Fry all the above ingredients and roast it till it turns brown (don’t burn it ).

add the turmeric powder and asafeotida.

In a mixer grind the above ingredients dry .(no need to add water ). Powder it . Add it into the

Butter milk . Stir well.(NO COOKING)

Fry the mustard when it pops up ,add the curry leaves . Garnish it over then sathamadhu or rasam .

Server it with rice … tastes wonderful.

Spinach & raw mango kootu with parupu

Spinach & Raw mango kootu :
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This is a very healthy food . Delicious with Rice or Roti


Ingredients:
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Spinach - 2 cups chopped

Raw mango - ½ scliced into pieces

moon dhal - ¼ cup



For garnishing :
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1 spoon of ghee or oil

½ spoon of mustard

¼ spoon of methi seed (fenugreek seed)

2 dried chilies (u can also add 3 to4 according to your spice level)

2 garlic cloves (crushed)

Channa dhal - 2 spoons


Method :
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Pressure cook the Spinach ,raw mango and moong dhal with 1 ¼ cups of water (do not pour more water ,the kootu might become watery ). Let it cook for 2 whistles . Off the stove .Let it cool. Meanwhile ,Take a pan add the ghee or oil , add all the ingredients one by one as listed above .Wait till the mustard pops . Roast it well .

Take the pressure cooked kootu and mash it well for 5 mins .till the dhal mashes well . Add the roasted one on the top . Serve it with vadam and applam

panner tikka

Panner Tikka ;

One of my favorite ..

Here goes the method I do..


Servers for 5 , total cooking time 35 mins

Ingredients
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Panner - 1 pack (you can sclice them horizontally or vertically )
Capsicum (bell pepper) --1 (thinly sliced )
Curd - 3 spoons (large spoon) , The curd should be very thick .
Chat masala -½ spoon or tandoori masala -½ spoon (if u don’t have the chat or tandoori masala add 1 spoon of garam masala)
Garam masala - ½ spoon
Ginder and garlic paste -- 1 spoon
2 spoon of oil
Salt to taste

Method:
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In a large bowl ,add the scliced panner ,capsicum , curd and other ingredients listed above and mix it well. Let them marinate for 10 to 15 mins .

In a pan take a spoon of oil and brush it well trough out.. Place the Panner one by one in the pan. Leave it for 6 to 7 mins . Toast it well. Let them become golden brown . Toast the other side as well .At last fry the capsicum with the remaining oil.. Garnish it on the top..

Have a great treat!!!

Tomato moong dhal soup :

Tomato moongdhal soup :

Total cooking time :25 mins ,servers for 3



After pressure cooking








Tomatoes are not only one of our favorite foods, but they’re also one of the most important, from a nutrition standpoint. They are especially notable for being high in vitamin C , a good source of vitamin A and it acts as an anti oxidant.



Ingredients:
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Tomato (ripened ) - 3 in nos
moong dhal (Yellow lentil , Tamil : pasi parupu or paitham parupu) - ½ cup
Onion medium size - ½ (thinly sliced )
Fat free butter ( reduced ) - 2 small spoons
Corn flour - 1 ½ spoons
Milk (optional) - ½ cup
salt and pepper 1/4 spoon or to taste
Croutons or masala papad for garnishing

Method :

Pressure cook the tomato and moong dhal together (cut the tomato into half). Leave it for 3 whistles. Once it cools down, In a blender add the pressure cooked tomato and dhal, blend and liquefy . If u don’t have a blender , grind it in a mixi till it gets into smooth puree (add some water if you find it semi solid) .Heat a pan , add the butter ,sauté the onion till golden brown , sprinkle the corn flour on it and stir it well to prevent lumps.. Now add the tomato puree you have made .you can also add milk if you want.It will taste good even without milk. Cook for 7 to 10 mins .. You can see a colour change .. Orange will become dark orange .. If the tomato is red .. It will turn into bright red color .. trun off the stove ..

Dress it with croutons .. I garnished with roasted Punjabi masala papad!!!

Noodles with gobi manchrian

Noodles With Gobi Manchurian
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Ingredients :
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Noodles (spaghetti ) - A bunch
Vegetables thinly sliced - Carrot, beans, red capsicum(red bell pepper) , cabbage ,garlic (optional)
Soy sauce - 2 spoons
Oil- 1 spoon
Rice vinegar -1 spoon
Salt and pepper to taste


Method :
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Cook the spaghetti with lot of water (usual method ) with salt . In a pan ,take 2 spoons of oil saute the vegetables for 6 minutes ,then add the soy sauce and rice vinegar to it . Toss it and add salt . Add the noodles to it ,toss it again .Let it be in the stove for 5 minutes. The noodles is ready to eat. Server hot .


Gobi Manchurian :(WITHOUT deep FRY)
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Ingredients :
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Cauliflower florets 20 pieces
Less then ¼ of milk
Onion and garlic finely minced
Corn flour 2 spoons
Oil 2 + 1 spoons
Tomato ketchup 4 spoons
Pepper and salt to taste


Method :
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Boil the cauliflower florets in water with less than a cup of milk (combined) for 3 to 4 mins . Drain to out and pat it dry .

Add the oil in a non stick tawa , then add the cauliflower to it .. Sauté lightly when it turns golden brown ,sprinkle the corn flour sauté again . Fry for 5 mins ,till the corn flour turns golden ,then add the ketchup to it add pepper and salt . Toss it well.. Keep the cauliflower aside in a plate. Now add the onion and minced garlic in the same pan with a spoon of oil ,sauté it for 3 mins … Dress it over the cauliflower . Your Manchurian is now ready with out much of oil ..garnish it with coriander

Bon appetite

eggplant parmesan

Eggplant parmesan


Servers for 4 ,cooking time 45 to 1 hour .

I love egg plant parmesan ,but I avoid it in restaurant as they deep fry it . Once, out of curiosity I did this with easy ingredients and I tried baking It came out very well and very tasty . This is a easy version ,tasty and low in calorie . He he .. Try it out n pass me comments !!!!

Ingredients


1 Medium Eggplants

6 Tablespoons Salt

2 Tablespoons Olive Oil

1 Cup Grated Mozzarella Cheese

1 Cup Grated Parmesan Cheese


For The Sauce:


2 Cans Chopped Italian Tomatoes or Freshly chopped tomatoes

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

Method:


Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few slices in a colander and sprinkle with a little of the salt. Continue to slice the eggplants and place them in the colander with salt. Place a plate that just covers the eggplant on top . Let the eggplant drain in the sink for about 15 minutes. Pat the eggplant dry. This helps to get rid of the bitterness in Eggplant .

Take 2 spoons of olive oil. Add the onion and cook until soft. Add the garlic and cook an additional minute or two. Next add the tomatoes, salt pepper, and red pepper flakes. Cook over low heat until the sauce has thickened, about 30 minutes.
Meanwhile take the chappati tava or u can use broiler in oven to toast the sliced eggplant .
Brush the eggplant with live oil and toast it both side till it becomes golden brown.

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a little sauce to just barely cover the bottom of the pan. Place a layer of eggplant slices side by side without touching each other. Spoon a little sauce on each slice, and then sprinkle a little of each of the grated cheeses. Choose another slice of equal size for each of the prepared eggplant slices in the pan, and cover each one with this second slice. Spoon some sauce on each of these slices, and then sprinkle with the remaining cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40 minutes.

I loved it!!!!!

Vegetable soup : (CLEAR soup)

Vegetable soup : (CLEAR soup)
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Servers for 4 , Total cooking time 20 mins .


Hey guys !! Thanks for your encouragement .

Here is a super healthy soup for you. Best for dinner !!!


Ingredients :

1 small carrot Thinly sliced .
1 small cup zucchini sliced .
1 small cup of cabbage thinly sliced
½ cup of baby corn sliced .
½ cup of spinach
½ onion thinly sliced.
3 cloves of garlic.(Optional)
2 tomatoes chopped
1 cup of macaroni (boiled )
(hey u can use any of your favorite vegetable )
½ spoon oregano(dried herb)
1 spoon of vinegar
1 spoon extra virgin olive oil
A pinch of pepper powder
Salt to taste
½ spoon of cheese for garnishing

Method :

boil the macaroni with a pinch of salt in water.Let it get cooked (taste and see whether it is cooked), darin and keep aside . Boil the chopped tomato in a medium size vessel with 4 cups of water in medium heat . Let it boil for 10 mins . Add all the chopped vegetables with another 2 cups of water. Bring it to a boil .add the macaroni ,extra virgin oil, Vinegar ,oregano ,pepper and salt and turn off the stove . Garnish it with coriander and cheese.

Note : some of the vegetable cooks very fast(zucchini ,Cabbage ,lettuce ) . So add it after the hard vegetables gets half cooked(carrot,beans,) !

Healthy to eat, yummy to taste!!!!!