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| Watermelon Carrot Cooler |
Carrot -1 cup
Watermelon -1 cup
Honey or Sugar ( optional)
Ginger - 1/2 tsp
Mint leaves - 5
Ice cubes few
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| Sweet & Spicy Pineapple |
Chopped pineapple - 2 cups
White vinegar or Lemon juice - 1 tbsp
Salt to taste
Chilly flakes - 1 tsp ( heaped)
White Sugar or Brown sugar - 1 tsp
Chopped mint and coriander leaves - 1 tbsp
( Adjust all ingredients according to your taste )
Add all above ingredients into a bowl shake it well or mix gently till combined.
Serve immediately.
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| Thenga Puli |
Small onions - 6
Grated coconut - 1 cup
Tamarind - a small gooseberry size
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Roasted methi seeds - 1/4 tsp
( Pour water and grind the above ingredients to a smooth paste, dilute with little water)
Coconut oil - 2tsp
Chopped small onion - 4
Curry leaves few
Red chilies - 2
Mustard - 1tsp
Heat oil in a pan temper with above ingredients.
Once onions are fried till light brown pour the ground paste.
Mix well and cook in low flame till bubbles starts to appear, switch off the stove.
There are chances of curdling so do not give a boil.
Serve this with Dosa or enjoy with rice.
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| Carrot Ribbon Salad |
Carrots - 1 medium size
( shave it to long thin ribbons)
Grated Garlic - 1
Salt to taste
Rice vinegar - 2 tsp
Soy sauce - 1 tsp
Honey - 1 tsp
Sesame oil - 1 tsp
Sesame seeds - 2 tsp
Chopped coriander leaves - 1 tbsp.
Take a bowl add all the above ingredients and toss gently till combined.
Sprinkle sesame seeds and coriander leaves on top and serve it immediately.
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| Eggless Upside Down Pineapple Cake |
Canned pineapple slices-7
Cherries-10
Butter-1tsp
Brown sugar-2tbsp
Pre.heat oven to 300 deg. take a cake pan add the butter, place the pan over the flame.
When the butter melts add the brown sugar, and caramelize it. Arrange the pineapple slices and cherries on the caramel, keep aside.
Sieve maida, baking powder & baking soda & keep it aside.
Take another bowl beat all the above ingredients till smooth , Pour this on top of the pineapple slices.
Bake it for 20 minutes or till done. Cool completely , unmold & serve.
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| Methi Pachadi |
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| Kavuni Arisi Curd Rice |
Red rice / Forbidden Rice / Kavuni arisi - 1/2 cup
Water - 2 & 1/2 cups
Milk - 1/2 cup
Salt to taste
Ghee - 2 tsp
Mustard, Urad dal, Channa dal - each 1 tsp
Jeera - 1/2 tsp
Whole pepper - 1/4 tsp
Hing - a pinch
Chopped green chilly - 1
Chopped ginger - 1 tsp ( heaped)
Peanuts - 3 tsp
Curry leaves - few
Grated carrot and cucumber - together 1/4 cup
Wash the rice and grind to a coarse mixture, do not powder it fine.
Add it into a pressure cooker pour water and pressure cook till soft and mushy.
Once cooled open the pressure cooker while still hot mash the rice well , pour the milk , curd add salt mix till combined.
Heat oil in a pan and temper it with above ingredients, pour the tempering into the rice mixture , add the carrots and cucumber , mix till combined.
Enjoy warm!
Rice should be in a loose consistency not thick so add milk and curd accordingly.
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| Beetroot Kanji |
Dark red carrot or use regular carrots - 1 medium size
( cut into thick strips are cubed)
Beetroot - 1 medium size
( cut into thick strips are cubed)
Slit green chillies - 4
Water - 1 liter or more if needed
Salt - 1/4 tsp
Black salt - 1/2 tsp
Hing - 1/4 tsp
Coarsely grounded yellow mustard seeds - 1 tbsp.
Take a wide glass jar add all the ingredients mix them well.
Cover it with a lid or a muslin cloth, do not close the lid tight.
Keep it in sunlight for 3 days, everyday using a wooden spoon stir.
If your kanji is tasting tangy then your fermented drink is ready.
Filter the drink and enjoy cold.
This stays fresh for 2 to 3 days in refrigerator.
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| Huevos Aguachile |
Sliced onion - 1 medium size
Sliced serrano peppers - 5 add more if you want it spicy
Lemon juice - 1/2 cup
White vinegar - 1/8 cup
Chopped cilantro - a handful
Salt & Pepper powder to taste
Hard boiled eggs cut into half - 4
Tajin or Chile oil to drizzle on top ( optional)
Take a bowl add all the above ingredients except Tajin.
Gently toss to combine make sure the eggs don't break, refrigerate for 10 minutes.
Drizzle Tajin or chile oil on top and serve immediately!
a) Serve these on a bed of lettuce or baby spinach.
b) This salad can be served with warm corn or soft tortillas.
c) Goes very well with grilled shrimp or chicken.
d) This salad can be made ahead but just before serving add some toppings ( onions, chille, cilantro) to give a crunch.
e) Adjust all the ingredients according to your taste.
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| Homemade Kefir |
Whole milk - 1 cup cold milk
Active milk kefir grains - 1 tbsp.
Take a clean glass jar add cold milk to this add the kefir grains. Make sure there is at least 1inch room left on top for fermentation.
Using a non metal spoon mix it & close it with a lid, do not close the lid tight.
Ferment at room temperature (18–24°C) for 24–48 hours . Next day using a mesh strainers gently strain the kefir and scoop out the kefir grains.
Add the strained kefir grains into the cold milk to make next batch.
Dilute and drink the kefir as it is or flavor it and drink as smoothie.
Store the prepared kefir in refrigerator.
a) Use only glass bottle do not use any other metal to make kefir.
b) Do not use metal trainer or spoons, use non metal .
c) Handle kefir gently as it's a live culture.
d) Use separate brush to clean all strainer, bottle and spoon. Do not mix it with other washing utensils.
e) Texture of the kefir will differ due to the temperature of the house.
f) I bought my kefir grains from Amazon. There are many vendors selling kefir grains.
g) Do not heat the milk milk must be cold otherwise your kefir culture will die.
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