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 😦 ) 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.

 

 2 WELCOME DRINKS 

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.

Thinai Arisi Payasam / Foxtail Millet Payasam

This is a simple and tasty recipe. I prepared This for my little one on her birthday. She loved it. Thinai Arisi is the dehulled version of thinai. Thinai has a rough outer skin and can’t be eaten as such. Dehulled thinai Arisi is available in most of the supermarkets and all organic stores. It is pale yellow in color.

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Thinai Arisi Payasam / Foxtail Millet Payasam

Ingredients :

3/4 cup thinai arisi

1/4 cup moong dhal

1 1/2  – 2 cups jaggery ( adjust acc to taste )

2 cups milk

3-4 pods of cardamom

1/3 cup shredded coconut

10 no cashews

Method:

Wash thinai arisi and moong dhal and pressure cook for 3 whistles.Alternatively you can cook them together in an open heavy bottomed vessel till they are softly cooked.

Add 1/2 cup water to jaggery and heat it in a separate vessel till the jaggery dissolves completely. Sieve it to get jaggery syrup.

Wet grind coconut and extract first milk.

After taking the first milk, add cardamom, cashews to the coconut remnants and grind to a paste.

Heat a heavy pan. Add jaggery syrup to the cooked thinai arisi and dhal and mix well.Add milk. Now add the coconut cashew paste and let it boil. Finally add the coconut milk. Let it boil once. Remove from the heat.

I didn’t add ghee fried cashews to the payasam since I had already added cashews in paste form. If you like you can add ghee fried cashews too.

If you feel that the payasam is thick, add some more milk or little bit water to adjust the consistency.

 

May 7, 2014. Tags: , , , , , , , , , , . Antidiabetic recipe, Festival special, Healthy Recipe, Millet recipe, Sweet/dessert, white sugar free. Leave a comment.

Karuppati Pongal / Palm jaggery Pongal

Karuppati pongal is made during virudunagar panguni pongal festival. It is similar to chakkarai pongal, but uses karuppati / panai vellam instead of vellam. Palm jaggery is healthier than jaggery and has a unique taste. For health benefits of palm jaggery refer to my earlier post karuppati kaapi.

Karuppati Pongal

Ingredients :

1 cup raw rice

1 1/2 to 2 cups karuppati ( adjust acc. to taste)

3-4 cardamom pods

2 tbsp ghee

Cashews and raisins (optional)

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Method:

Pressure cook the rice with 3 cups of water for 3-4 whistles. The rice should be softly cooked.

Add 1/3 to 1/2 cup of water to karuppati in a separate pan and make a thick syrup. Filter it as it may contain impurities.

Mash the cooked rice with a back of a spoon. Heat the vessel and add karuppati syrup slowly and keep stirring till you get a homogenous mass. Add cardamom powder.Add ghee and mix well.

Optionally you can add ghee fried cashews and raisins, which adds to the taste.

 

 

April 16, 2014. Tags: , , , . chetti veetu samaiyal, Festival special, Healthy Recipe, Rice/Pulav/Biriyani, Sweet/dessert. Leave a comment.

Mango Icecream

Come summer and mangoes have started arriving. Got a kg of good banganapalli mangoes. Ate them plain and made milkshake with them too. I had tried mango icecream last season and it came very good. So thought of trying it again. It is a very simple recipe with minimal ingredients.

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Mango Icecream  

Ingredients:

1 banganapalli mango

2 cups full cream milk

6 tsp sugar(adjust according to sweetness of mango)

4 tsp cornflour

Method:

  1. Boil the milk. Now switch of the stove.
  2. Dissolve the cornflour in little water with out any lumps and slowly add it to the milk and keep stirring.
  3. Add sugar to the milk. Now keep this mixture in a medium flame and keep on stirring till it coats the back of a spoon.
  4. Allow the mix to cool completely.
  5. In the mean time, peel the mango, chop it into small pieces and make mango puree.
  6. After the milk mixture is cooled completely, add the mango puree to it and mix well. Now freeze this in shallow trays in the freezer.
  7. After 4-5 hours, break the frozen icecream with a spoon into pieces and beat it in the mixie till it is smooth and creamy. Refreeze it for 1-2 hours. After 2 hours, scoop and serve. Yummy homemade mango icecream is ready. If you want you can beat it again and refreeze which will improve the smoothness, but I found that one time was sufficient.

 

May 10, 2013. Tags: , , , , . Sweet/dessert. Leave a comment.

Dates Poli

Puthiya thalaimurai TV  shows a program called  ‘konjam soru konjam varalaru’ on Saturday evenings 7.30 pm and there is a rerun on next day morning 8.30 am. The show is good and tracks the history of one food/recipe and its different modifications. After watching the episode on POLI in this show, I was tempted to try out poli. The fillings commonly used for poli are paruppu or thengai and sometimes a combination of both. I tried chopping dates finely and using it as a filling. The results were good. DH liked it very much ,especially that the dates filling was not too sweet…

dates poli

DATES POLI

Ingredients :

1 cup Maida/Refined flour

A pinch of turmeric powder

1 tablespoon oil ( I used gingelly oil )

Water to knead the dough

For the filling:

10 no dates chopped finely

Method:

  1. Knead the flour into a loose dough with liberal amount of oil.
  2. Let the dough lie for atleast 4 hours. I actually made the dough the previous night.
  3. Now divide the dough into 6 equal portions.
  4. With some dusting flour roll each ball into thin rotis, keep a spoon full of chopped dates in the centre, fold  and roll again.
  5. Heat the tawa and cook the poli with ghee.

February 1, 2013. Tags: , , , . Festival special, Sweet/dessert. 3 comments.

My 50th Post -Eggless Golden Cake With Walnut Topping – Made In Pressure Cooker

I didn’t plan it, but somehow, my cake recipe turns out to be my 50th post – it’s a milestone!!! It is almost two years since I started this blog. I have been slow and steady , but with home, work and my little one, I am happy that I am able to keep this thing going 🙂

So for I have made only one cake – Eggless chocolate cake – that too in pressure cooker since I don’t own an oven. It is a good recipe and comes out successfully everytime. I was eager to try out some other cake recipe in pressure cooker.

As I was  going through Priya Sriram’s  page Bon appetite, this cake caught my eye. I loved the topping but my family didn’t want a chocolate cake again. So I selected another eggless cake from Priya, who had tried it from Anushruti’s blog Divinetaste. Both were baking recipes, but I tried them in my pressure cooker.

The cake turned out soft and flavourful, with the walnuts adding to the taste. But the walnut layer was not crispy as in the original recipe, which is probably due to steaming instead of baking, but it was tasty nevertheless. I never had idea that custard powder could be used in a cake. Thank  you Priya and Anushruti. This recipe is sure a keeper.

I am sending this recipe as an entry to ‘Lets cook’ kids special at tickling palates and also ”Kid’s Delight – Evening Snacks/Tiffin” event at ‘cooks joy’ originally started by Valli of Spiceyour life.

Eggless Golden Cake With Walnut Topping – Made In Pressure Cooker

Ingredients:

For the cake batter:

1 cup milk

¾ cup sugar

1 ½ cup refined flour

½ cup custard powder ( vanilla flavor )

2 tsp baking powder

¼ tsp baking soda

1 tsp vanilla extract

½ cup refined oil

For the walnut topping:

½ cup sugar

50 g vanaspati

1 tsp vanilla essence

1 cup refined flour

1 tsp baking powder

½ cup milk

4 tbsp walnuts – chopped and roasted

Method:

For the cake:

  1. A 7 inch cake pan is recommended for this recipe.
  2. First heat the milk and dissolve the sugar in it. Allow it to cool to room temperature.
  3. To this add custard powder and vanilla essence and mix well.
  4. To this add the refined oil and beat well.
  5. Sift together  flour, baking powder and baking soda. Add this to the milk and whisk with a spoon .

For the topping:

  1. Beat sugar and vanaspathi till you get a fluffy mix.
  2. Add vanilla essence and mix well.
  3. Sift together baking powder and flour. Add to sugar + vanaspathi mix and beat well.
  4. Add milk little by little till a sticky dough consistency is reached.

Let's Cook - Kids Special

 

 

 

 

 

 

The steaming method for this cake is same as that I have described for my chocolate cake.

  • Pour the cake batter into the greased pan and steam in pressure cooker without weight.
  •  After  10 minutes open the lid. Spread the topping mix on the cake and sprinkle the walnuts.
  • Continue steaming till the cake is done (30-35 minutes).
  • Enjoy your cake with evening tea or anytime snack.

June 28, 2012. Tags: , , . Cakes, Sweet/dessert. 6 comments.

Kalkandu Pongal

This is a special recipe of my MIL, which she makes on Thai Pongal day. It is very different from the regular Sakkara Pongal. Raw rice is cooked in milk to which kalkandu is added to get  white, creamy and tasty Kalkandu Pongal. Enjoy ….

Posting this recipe for Let’s cook #11-Rice event hosted by Radhika of Tickling Palates.

Also posting this recipe for ABC series : Desserts event hosted by Ramya of Ramya’s recipe.

Kalkandu Pongal

Ingredients:

2 cups raw rice

4 tsp split moong dhal

3 cups milk

2 cups water

2 cups diamond kalkandu ( sugar candy )

3 pods cardamom

2 tsp ghee

10 no. cashews

Few raisins ( optional )

Method:

  1. Clean and wash the rice and dhal.
  2. In a heavy bottom pan pour  2 cups of boiled milk and 2 cups of water. When it boils add the rice and dhal.
  3. Keep the flame in sim mode and allow the rice and dhal to cook. Add the rest of the milk little by little as the rice gets cooked.
  4. Keep stirring intermittently to avoid burning at the bottom. Cook till the rice becomes well cooked and creamy. This will take 30 to 40 minutes.
  5. Now add the kalkandu and cardamom powder. Let the kalkandu melt and merge with the rice.
  6. Garnish with cashews and raisins fried in ghee. Hot or cold,Tastes good either way.

January 15, 2012. Tags: , , . Festival special, Sweet/dessert. 5 comments.

Aval Payasam

This is a very easy recipe which I learnt from my mother. This aval payasam is given as prasadam in some guruvayoorappan temples. If you have the ingredients ready, it can be made in a jiffy.

Posting this recipe for Any one can cook series hosted by Ayeesha of Tasteofpearlcity.

Aval Payasam

Ingredients:

3/4 cup  Aval/poha/beaten rice

1 cup sugar

3 tsp+2 tsp ghee

10 no. cashews

2 cups milk

1/4 tsp cardamom powder

Method:

  1. Run the aval in a mixie for few seconds, so that the flakes are little bit broken. (This step is optional . You can use whole aval also.)
  2.  In a pan add 3 tsp ghee. After it gets heated, fry the aval well. This step is important, because it gives this payasam its special flavour.
  3.  Add 1/2 cup milk to the fried aval and let it cook on a low flame for few minutes. The aval will absorb the milk and become soft. Dont let it become too mushy.
  4.  Now add rest of the milk , sugar and cardamom powder. Simmer it for few minutes and switch of the stove.
  5. In another pan heat 2 tsp of ghee, fry the cashews to golden brown and add to the payasam. Tasty aval payasam is ready.

Note:

You can add few spoons of condensed milk to the payasam to enhance the taste.

Alternatively the milk can be reduced to 2/3 its original quantity before adding to aval.

August 24, 2011. Tags: , . Foods from Kerala, Sweet/dessert. Leave a comment.

Nei Urundai/Paasiparuppu Urundai


This year november 5 happens to be my ‘thalai deepavali’. Previous years I have assisted my mom in the making of Diwali sweets and snacks, but have never tried a sweet recipe fully. This year I learnt how to make ‘Nei Urundai’ from my MIL. This is a very simple and easy to make sweet. It is also known as ‘Paasiparuppu Urundai’.

I am sending this recipe to Complete my thali – mithai event started by Jagruti of  ‘joy of cooking’and hosted now by Mina of ‘Authentic vegetarian Recipes’.

Nei Urundai/Paasiparuppu Urundai

Ingredients:

3 cups split yellow moong dhal/paasiparuppu

3 cups sugar

30-35 no cashews

1 cup ghee

1/4 tsp cardamom powder

Method:

  1. Dry roast the moong dhal till you get a nice aroma. Cool and make it into a fine powder in mixie. You can sieve the flour to ensure that there are no coarse particles.
  2. Grind the sugar in mixie to a fine powder.
  3. Fry the cashews in a tbsp of ghee till golden colour and keep aside.
  4. In a big bowl add dhal powder and sugar. To this add 1/4 tsp cardamom powder and mix.
  5. Now heat ghee and add it to the the dhal powder and sugar mix. Mix it with a spoon. Make small balls while the heat is endurable. While making balls you can keep one cashew inside each ball. Melt in the mouth Nei Urundai is ready. This will even stay for a month if you store it properly in an airtight container.

November 9, 2010. Tags: , . Sweet/dessert. 2 comments.

Carrot Kheer

This is a recipe which I learnt from my MIL. Eventhough it is a kheer it needs no ghee and very less amount of sugar. It contains the goodness of carrots, milk and cashews( not fried but added raw). This recipe can be made in a jiffy. My MIL prepares it when we have guests in short notice.Now over to the recipe…

I am sending this recipe as an entry to ‘Dish name starts with C’ event hosted by Akila of Akila’s kitchen. I am also sending this to Celebrate sweets – kheer event started by Nivedita of ‘Nivedita’s Kitchen’ and guest hosted by Ayeesha of ‘Taste of Pearl City’.

Also sending this recipe to Complete my thali – mithai event started by Jagruti of  ‘joy of cooking’ and hosted now by Mina of ‘Authentic vegetarian Recipes’.

Carrot Kheer
Serves 3

Ingredients:

2 big sized carrots or 3 medium sized ones

10-12 no. Cashew nuts

Sugar- equal to the amount of cooked carrot ( see method )

3-4 no. Cardamoms

3 cups milk

Method:

  1. Grate the carrots. Cook the grated carrots in 1 cup of milk in a pan for 5 minutes( till the raw smell is gone ).
  2. Now measure the quantity of cooked carrot minus any milk remaining. This milk can be added later to the kheer. Measure the same quantity of sugar and keep aside.
  3. Now grind the cooked carrots, elaichi seeds and cashews along with a little milk. Add this paste with 2 cups of milk and sugar in the pan and allow to simmer for 5 minutes. Carrot kheer is ready to serve. It tastes good when served hot/cold.

November 5, 2010. Tags: , , . Sweet/dessert. 2 comments.

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