Raw Food Feast / Iyarkai Unavu Virundhu

6 years back I had the chance to attend Isha yoga basic course. During the course one day full raw food meals were provided. I was very impressed by the fact that a full course of raw food could have so many varieties and so fulfilling. Even though we have salads and raw foods at home( from time to time, not consistent though šŸ˜¦ ) I had always wanted to recreate the full raw food feast. Finally got a chance to do that. When my students arranged for the college culturals, they had asked for staff participation too. There was one event that suited my interest.NO FIRE COOKING – ONLY RAW FOODS. I devised a plan in advance and along with my two team mates prepared 18 dishes in one hour. The result was better than expected and we won the first prize. For now i have added the recipe names and pictures. Will explain the recipes in detail after some time.We prepared the following dishes.

 

Ā 2 WELCOME DRINKSĀ 

1. NEER MOR

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2. PANAKAM

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3 STARTERS

3. STUFFED TOMATOES

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4. CABBAGE CHEESE ROLLS

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5. MANGO FINGERS

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10 MAIN DISHES

6. LEMON AVAL

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7. SIVAPPU VELLA AVAL

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8. GREEN SPROUTS SALAD

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9. CARROT PEANUTS SALAD

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10. VAZHAITHANDU THAYIR PACHADI

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11. MADHULAI THAYIR PACHADI

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12. VENPOOSANI THAYIR SAADHAM

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13. NELLI OORUKAI

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14. INJI THENOORAL

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15. CUCUMBER KOSAMBARI

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3 DESSERTS

16. DRY FRUITS LADDU

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17. ILANEER PAYASAM

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18. FRESH FRUITS SALAD

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August 31, 2014. Tags: , , , , , , , . Antidiabetic recipe, Healthy Recipe, Pachadi, Raita, Raw food recipe, Salad, Sidedish, Snacks, Starter, Sweet/dessert. 4 comments.

Low Calorie Potato Bonda

After seeing the announcement for tried&tested event ( originally started by Zlamushka ) at Priya’s easyntastyrecipes I visited DK’s blog chef in you. She has a variety of healthy recipes. She uses innovative techniques to make the recipes healthy and low calorie. One recipe that caught my eye was that of low calorie aloo bonda. Well…potato bonda and me go back a long time. It is one of my favorite snacks. I love the taste of yummy soft potatoes in crispy coating of gram flour. In this recipe DK uses the pancake-puff pan ( kuzhi paniyaram pan ) to make the bondas instead of deep frying them. Thanks to DK I can now indulge in my favourite snack with out the guilt of having deep-fried oil rich food. I have followed her recipe as such. You can find the recipe here.

November 9, 2010. Tags: , . Snacks, Starter. 2 comments.

Dim Sums / Chinese Dumplings with Sauce

‘Mainland China’ is my husband’s favourite restaurant.After tasting the dim sums there I wanted to give this recipe a try. Dim sums/chinese dumplings are our equivalent of ‘kozhukattai’.They are made from refined flour with vegetable filling inside and steamed.I like the fact that they are steamed, which makes them a healthy food.Though I donot prefer using maida much, I used it here to try the original recipe.Would like to try the same recipe with wheat flour also. The dim sums came out perfectly.I served them with dim sum dipping sauce, the recipe of which I found here.

I am reposting this recipe forDish name starts with:D hosted by Akila ofĀ Akilaā€™s kitchen.

I am reposting this recipe for Cooking Concepts#2 AppetizersĀ hosted by Sravani of Srav’s culinary concepts.

Dim Sums / Chinese Dumplings With Sauce

Ingredients:

For outer covering:

2 cups maida/refined flour

water as required

salt as required

1 tsp oil(optional)

For filling:

2 small carrots grated

1 capsicum chopped finely

1 cup finely shredded cabbage

1 green chilli slit into two

2-3 cloves garlic finely chopped

1 tsp light soya sauce

2 tsp oil

1/4 tsp pepper powder

salt as required

Method:

Knead the refined flour with salt and water to a soft and pliable dough.Keep aside for atleast an hour.Heat 2 tsp oil in a pan.Add garlic, green chilly and all the vegetables and saute for 3-4 minutes.Add salt, soya sauce and pepper powder and saute for a minute or two. Now our filling is ready. Divide the dough into small lemon sized balls.(I got 10-12 nos.)Divide the filling into same no. Roll the dough into thin rotis.Place a spoon of filling inside and collect the edges of the roti together as you will do for pleats of a sari and seal it.This gives a beautiful shape.Alternatively you can make them into semicircular shape.Prepare all the dim sums in this way. Now lets go to the steaming part. The chinese do their steaming in bamboo basket which gives a distinct flavour.I did the steaming in my idli steamer for 5-7 minutes.Serve dim sums hot with chinese dipping sauce.

Dim Sum Sauce

Ingredients:

1 tsp light soya sauce

2 tsp tomato chilli sauce

2 tsp chilli oil ( how to make chilli oil )

1 clove of garlic minced

1 tsp sugar

Method:

Mix in all the ingredients together an hour before serving and keep in refrigerator.Preparing the sauce early gives time for the flavours to blend.Serve with dim sums or any other chinese delicacies like wantons or spring rolls.

October 9, 2010. Tags: , . Chinese, Starter. Leave a comment.