Ingredients
1 c Frozen whole strawberries
1 Ripe banana
1 c Milk (skim and low fat work Fine)
4 pk Sugar substitute (or more to Taste)
1/2 ts Vanilla
Method
Place all ingredients in a blender and run the blender on the highest
setting. The shake will take longer in the blender than most people
will expect because of the frozen strawberries. However, the frozen
berries along with the banana provide the smooth thickness of this
drink.The quantities of each ingredient are very flexible, experiment until you
find your favorite.
21.10.05
Masala Chaya/Aromatic Tea/Tea with 5 spices
Ingredients
2 cups Water
3 - 4 tsp Tea leaves
1 chunk dried Ginger
3 - 4 crushed Cardamom pods
3 whole Cloves
1 piece Cinnamon
1 - 2 whole Black Peppers
Sugar- to taste
1 cup Milk
Method
Bring two cups of water to the boil. Add all the ingredients (except milk and sugar) and boil again for about 15 seconds. Let stand for one minute.
Warm milk in a pot(or microwave;). Filter the above tea into cups. Add milk and sugar and serve.
2 cups Water
3 - 4 tsp Tea leaves
1 chunk dried Ginger
3 - 4 crushed Cardamom pods
3 whole Cloves
1 piece Cinnamon
1 - 2 whole Black Peppers
Sugar- to taste
1 cup Milk
Method
Bring two cups of water to the boil. Add all the ingredients (except milk and sugar) and boil again for about 15 seconds. Let stand for one minute.
Warm milk in a pot(or microwave;). Filter the above tea into cups. Add milk and sugar and serve.
Ethakkaya Appam/Pazham Pori
Ingredients
2 Bananas
1/2 cup Refined flour
1/2 teaspoon Cardamom powder
Water (to mix the flour)
Method
Make a thick batter by mixing together the flour and cardamom powder with a little water.
Cut the banana into long thin slices.Dip the banana slices in the batter and deep fry in hot oil til they are golden brown in colour. Place on a tissue paper before serving to get rid of excess oil.
ChakkaKuru/Jackfruit Seed Thoran
Ingredients
1 lb Jackfruit seeds
1 cup Grated coconut
4 Green chillies
4 teaspoons Coconut oil
1/2 cup Sliced Shallots
1/2 teaspoon Mustard seeds
1 teaspoon Curry leaves
Salt (As per taste)
Method
Cut each seed into four pieces(if its whole seed). Grind the coconut and the green chillies to a fine paste. Mix the seeds, the ground paste, salt and enough water and cook till the seeds are tender and dry.
Heat oil and saute the sliced shallots and mustard seeds for a few minutes. Add the cooked seeds, mix the contents thoroughly and cook for another few minutes. Remove it from fire and transfer the contents to a serving dish. Garnish it with roasted curry leaves.
1 lb Jackfruit seeds
1 cup Grated coconut
4 Green chillies
4 teaspoons Coconut oil
1/2 cup Sliced Shallots
1/2 teaspoon Mustard seeds
1 teaspoon Curry leaves
Salt (As per taste)
Method
Cut each seed into four pieces(if its whole seed). Grind the coconut and the green chillies to a fine paste. Mix the seeds, the ground paste, salt and enough water and cook till the seeds are tender and dry.
Heat oil and saute the sliced shallots and mustard seeds for a few minutes. Add the cooked seeds, mix the contents thoroughly and cook for another few minutes. Remove it from fire and transfer the contents to a serving dish. Garnish it with roasted curry leaves.
20.10.05
Wheat Halwa
Ingredients:
1 lb maida
17 OZ sugar
2 coconuts, ground coarsely, extract thick and thin milk about one and a half litres
1 stick unsalted butter
chopped nuts can be added as desired
Pinch of salt
Method:
Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar and coconut milk and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts
1 lb maida
17 OZ sugar
2 coconuts, ground coarsely, extract thick and thin milk about one and a half litres
1 stick unsalted butter
chopped nuts can be added as desired
Pinch of salt
Method:
Soak flour overnight. In the morning gently strain the water out. Blend the drained flour along with the sugar and coconut milk and stir it well. Keep on low fire and keep stirring till it thickens. Add the butter and when the mixture starts to leave the sides of the pan, pour it into a greased stainless steel flat dish. Decorate with chopped nuts
Thali peeth
This is a North Indian Dish.
Ingredients
1 cup jwari/Milo-in English/Cholam-in malayalam Flour
1/2 cup Gram-Flour(besan)
1 Onion chopped finely
1/2 cup Coriander leaves
3 Green Chillies
1 tsp Red Chilli Powder
1 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Method
Mix all the above ingredients properly and knead dough. Make small balls of the dough(as in chapati).
Take a damp cloth and put on the wooden/plastic/any platform. Take one ball at a time and spread it with palm hitting slowly in round shape of about 2-3 inch in radius.
Now make about 5 holes in the flattened dough, widely spread. Heat the tava(griddle)at medium flame.
Put the flattened dough on the tava upside down(upper portion down). Pour little oil through the holes. Turn it upside down when cooked.
When both sides are cooked, serve it hot with ghee or white butter or curd/yoghurt or pickle.
Ingredients
1 cup jwari/Milo-in English/Cholam-in malayalam Flour
1/2 cup Gram-Flour(besan)
1 Onion chopped finely
1/2 cup Coriander leaves
3 Green Chillies
1 tsp Red Chilli Powder
1 tsp Turmeric powder
Salt to taste
2 tbsp Oil
Method
Mix all the above ingredients properly and knead dough. Make small balls of the dough(as in chapati).
Take a damp cloth and put on the wooden/plastic/any platform. Take one ball at a time and spread it with palm hitting slowly in round shape of about 2-3 inch in radius.
Now make about 5 holes in the flattened dough, widely spread. Heat the tava(griddle)at medium flame.
Put the flattened dough on the tava upside down(upper portion down). Pour little oil through the holes. Turn it upside down when cooked.
When both sides are cooked, serve it hot with ghee or white butter or curd/yoghurt or pickle.
Adai
Ingredients:
1 cup Raw rice
1 tbsp Thoor dhal
1 tbsp urad dhal
1 tbsp Bengal gram
tbsp dhal 1
1 tsp mustard
1 tsp methi seeds
salt to taste
1/4 cup coconut, grated, optional
buttermilk (optional)
oil 1 cup
Method
Mix rice and all dhals, in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture coarsely with salt, without adding much water.
Ferment the mixture for about 3 - 4 hours.
Add spluttered mustard and grated coconut and mix to a smooth dough and add buttermilk and mix well.
In a non-stick tawa spread the above batter evenly with little oil and turn to
the other side.
Goes well with pickles or chutneys.
1 cup Raw rice
1 tbsp Thoor dhal
1 tbsp urad dhal
1 tbsp Bengal gram
tbsp dhal 1
1 tsp mustard
1 tsp methi seeds
salt to taste
1/4 cup coconut, grated, optional
buttermilk (optional)
oil 1 cup
Method
Mix rice and all dhals, in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture coarsely with salt, without adding much water.
Ferment the mixture for about 3 - 4 hours.
Add spluttered mustard and grated coconut and mix to a smooth dough and add buttermilk and mix well.
In a non-stick tawa spread the above batter evenly with little oil and turn to
the other side.
Goes well with pickles or chutneys.
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