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Posts Tagged ‘Dips’

Plum Banana Spread

Rolling out rounds of dough into rotis, wraps and tawa breads is the top activity that I engage in as far as cooking is concerned. Spreads come in handy and act as an additional side dish for those “I am feeling lazy to cook” days.

Plum Banana Spread

Preparation Time: 5 mins, Cooking Time: 10 minutes, Yield – 1 1/2 cups

Ingredients

  • 4 Plums
  • 2 Bananas
  • 2 Star Anise (or any other flavourings of choice – vanilla pods, cloves and so on)
  • 1/2 tbsp to 1 tbsp Sugar*
  • 4 to 6 tbsp Water**

Method

  1. Remove the stone from the plums and quarter. Slice the bananas into rounds.
  2. Transfer Plums to a Microwave safe glass bowl and micro on high for 2 minutes. Add the Bananas and micro on high for an additional minute.
  3. Stir and mash the contents of the bowl well. Add the Star Anise, Water and Sugar and mix well.
  4. Micro on high for 6 minutes. Stir and Mash well after the 2nd minute and 4th minute. Check consistency after the 4th minute and add an additional tablespoon of water if necessary. Continue to Microwave stirring after every minute.
  5. Check consistency after the 6th minute and microwave for an additional minute or so if required (i.e. the mixture is very loose or fruits haven’t become pulpy). Remove the Star Anise and wait until the spread cools down. Transfer to a storage container and chill.

Serve with Breads or over Ice Cream.

*Adjust according to tartness of fruits. Banana acts as a natural sweetener.

**Adjust according to the juiciness of the fruits

“The Heart of the Matter- eating for life” is a monthly event focused on promoting heart friendly healthy eating. Do head over to the HotM blog to browse through this wonderful collection of recipes. Plum Banana Spread is my entry for September’s theme Fruits and Berries hosted by Ilva from Lucullian delights. Thanks Bee and Jai for pointing us to this event.

Note: The event ends on September 23rd.

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Aavani avittam or Upaakarma falls on the Poornima(full moon day) in the month of Aavani (mid august to mid september). The Star Avittam also rises on the same day every year.

On this day all men and boys change their sacred thread (Poonal). For Thalai Aavani Avittam or the first festival after the upanayanam of the boys, Homa is performed using 1008 peepul twigs (samithu) reciting the Kamo karshi japam. Generally the changing of thread is performed in a common place in a locality which is usually a hall in the temple.

After a breakfast of Idli and Appam the boys(Brahmacharis) and men go to the temple where the sasthrigal or vadhiyar (priest) help them by teaching the mantras. Usually the men perform this ritual with out eating anything.

For lunch an elaborate menu is followed as this is the only festival exclusively for men.

I am planning the following Menu. Click on links to get the recipes. Some are posted below.

Pictures will be posted after neivedyam.

Beans parrupusali

Beans Parrupusali

Ingredients

  • Beans – 1/4 kg
  • Toor dal – 1 cup
  • Turmeric powder – 1/4 teaspoon
  • Red chilli – 1 no
  • Hing – 1/4 teaspoon
  • Oil – 3 table spoons
  • Channa dal – 1 teaspoon
  • Urad dal 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Salt to taste

Method

  1. Wash and soak the toor dal for 1/2 hour in warm water.
  2. Grind to a thick paste adding red chilli, hing and salt.
  3. Wash and cut the beans to small pieces.
  4. Add hing, turmeric powder and 1 table spoon oil and micro high for 6 minutes.
  5. Heat oil in a kadai, add mustard seeds.
  6. When it crackles add urad dal and channa dal and fry till golden.
  7. Add the ground dal care fully and stir well. Cook on a medium flame stirring occasionally it the dal cooks.
  8. Add the boiled beans and mix well.
  9. Cook for 3 more minutes and put off the flame.

Inji thengai pachadi
Ingredients

  • Ginger – 1 inch piece
  • Grated coconut 1/2 cup
  • green chilli – 1 no
  • salt to taste
  • Fresh curds – 1 cup
  • Oil – 1 teaspoon
  • Urad dal – 1 teaspoon
  • Mustard seeds – 1/2 teaspoon
  • Curry leaves – 1 twig ( finely chopped)

Method

  1. Wash and chop the ginger, add coconut, green chilli, salt and grind to a fine paste .
  2. Mix with curd in a serving bowl.
  3. Heat oil in a kadai,add mustard seeds. when it crackles add the urad dal and fry till golden.
  4. Add the curry leaves and pour on the ginger pachadi.

Elumichai saathamudu( lemon rasam)
Rasam

Ingredients

  • Toor dal – 1/4 cup
  • Turmeric powder – 1 pinch
  • Tomato – 1 no
  • Lemon – 1 no
  • Curry leaves -1 twig
  • Coriander seeds 1/2 teaspoon
  • Grated coconut – 1 tablespoon
  • Channa dal 1/2 teaspoon
  • Hing – a small piece(Powder is also ok)
  • blackpeppercorns 1/2 teaspoon
  • Jeera – 1/2 teaspoon
  • Red chilli – 1 no
  • Ghee – 2 teaspoons
  • Salt to taste
  1. Wash and pressure cook the Toor dal adding a pinch of turmeric powder.
  2. Cut tomato into small pieces and in a micro safe container micro for 1/2 minute.
  3. Fry the coriander seeds, channa dal, jeera red chilli, hing and pepper in 1 teaspoon ghee it golden.
  4. Add coconut to the fried items and grind to a smooth paste.
  5. Add dal, salt and 1 cup water to the tomatoes and micro high for 2 minutes.
  6. Add the ground paste and 1 more cup water and micro high for 3 minutes.
  7. Transfer to a serving bowl and add juice extracted from 1 lemon.
  8. Fry the curry leaves in 1 teaspoon ghee and add to the prepared rasam.

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This thogayal can be mixed with white rice or can be had as a side dish for curd rice.

Preparation time : 15-20 minutes

Serves : 2

Ingredients :

  • Pudina leaves – 1 small bunch
  • Curry leaves – 3 twigs
  • Ginger – 1 inch piece.
  • Urad dal – 2 table spoons
  • Red Chillies -2 no
  • Green chillies -1 no
  • Mustard – 1 tea spoon
  • Oil – 1 tea spoons
  • Salt – to taste

Method :

  1. Wash the pudina leaves and curry leaves ,drain well.
  2. Wash and Chop the ginger into small pieces.
  3. Heat two tea spoons of oil in a kadai.
  4. Put the pudina leaves, curry leaves and fry for 2 minutes.
  5. Before removing it from fire add ginger to it.
  6. Keep this aside and allow to cool.
  7. Now add 2 tea spoons of oil in a kadai and put mustard, after it splutters add the urad dal, red chillies and fry till golden.
  8. Add green chillies.Remove this from fire.
  9. Now first grind this coarsely and add the pudina,curry leaves and ginger to this, add salt and grind smoothly, by adding a little water.
  10. Store in an air tight container in the fridge and serve with rice or dosas.

 

I mix this with curds and serve as a pachadi(dip, raita)

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One Thayir pachadi is always included in a tambram menu. My mother used to make one pachadi every day. This is one of them. (Raita in hindi).

Posting this recipe on special request from Kamini of Bubbling Cauldron.

Aloo pachadi
Potato Pachadi

Ingredients

  • Potato – 1 no(medium)
  • Fresh Curds – 1 cup
  • Green chilli – 1 no
  • Corriander – 2 twigs
  • Ginger – 1/4 teaspoon finely chopped
  • Hing – 2 pinches
  • Mustard seeds – 1/2 teaspoon
  • Urad dal – 1 teaspoon
  • Oil – 1 teaspoons
  • Salt to taste

Method

  1. Wash and pressure cook the potato. Peel and mash well
  2. Beat the curds well and add mashed potatoes.
  3. Add hing salt, finely chopped ginger, coriander and green chillies. Mix well.
  4. Heat oil add mustard seeds and when it crackles add urad dal and fry till golden. Add to the pachadi.
  5. Transfer to a serving bowl and serve as a part of your meal.

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Radish raitha

This  tasty raitha can be served with pullav rice.

Preparation time – 5 minutes

Ingredients :

  • Radish – Medium sized -1
  • Curd – 1 table spoon
  • Salt – to taste
  • Coriander leaves – a few
  • Oil – 1 tea spoon
  • Mustard – 1 tea spoon
  • Urad dal – 1 tea spoon
  • Green chillies – 2

Method :

  1. Peel the skin of the radish.
  2. Chop the radish finely or grate it.
  3. Heat oil in a kadai add mustard, after it splutters add urad dal and fry till golden.
  4. Now add the chopped radish.
  5. Cook for 2 minute, stirring continously.
  6. Remove it from fire and allow it to cool.
  7. After 5 minutes add salt to it.
  8. Now slit the chillies into two and add to it.
  9. Add curd and mix well.Transfer to a serving bowl.
  10. Garnish it with coriander leaves.

Serve with Pullav or as a part of southindian meal.

Tip :

Salt should not be added while cooking the radish as it will turn the colour of radish to brown.

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Tomato pachadi (dip)

Pachadi is a combination of vegetable and curd. Sometimes raw. It is included in all festival menus.

Preparation time 2 minutes.

Cooking time 3 minutes.

Serves 4.

Ingredients

Tomato 2 nos

Curds 1/2 cup

Corriander 2 twigs

Green chilli 1no

Oil 1 teaspoon

Mustard seeds 1/2 teaspoon

Salt to taste

Method

Chop tomato into fine pieces. Heat oil on a medium flame and add mustardseeds. when it crackles, add tomato, chopped green chillies and keep stirring till it is cooked.Add beaten curds, salt and chopped corriander leaves. Transfer to a serving dish and chill.

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