Arusuvai Arangam Arambam - Page 3

Rawa Laddoo

100 gm Suji/Rava
250 ml Milk, toned
10 g Ghee
cup Sugar, powdered
1 pinch Cardamom

Stir dry suji in a non stick pan until it slightly turn brown. Add in ghee and milk, stir it till the mixture becomes sticky. Add in the powdered cardamom and mix in. Stop the fire and add the sugar and mix. Form the dough into small balls. Ready to serve 😊

PANNER  BUTTER  MASALA    

 Ingredients:

 50  grms  butter

2  cardamom  pods

2  cinnamon  sticks

2  cloves

 

1  tbs  ginger  garlic  paste

1  cup  boiled  and  ground  onions

1  cup  tomato  pureed  with  1  green  chillie.  Cooked  till  raw  smell  goes.

1  tsp  cumin  powder

2  tsp  kashmiri  chillie  powder

1  cup  ground  cashew  nuts

Little  water

Salt  to  taste

 

250  grms  fried  panner  cubes

Little  coriander  leaves

50  grms  butter

2  tbs  cream

1  tsp  kasoori  methi  leaves  crushed

 

Method:

Heat  the  butter  in  a  pot,  add  in  the  spices.

Add  in  the  ginger  and  garlic  paste.  Saute  well.

Add  in  the  cooked  ground  onions,  saute  well.

Now  add  in  the  cooked  tomato  puree.

 

Cook  till  every  thing   is  mixed  well.

Now  add  in  the  cumin  powder,  chillie  powder.

Stir  fry  and  mix  well.  add  in  the  cashew  nut  paste.

Add  also  little  water,  and  salt,  let  it  boil  nicely.

 

Add  in  the  fried  panner,  and  mix  well.

Lastly  add  in  the  cut  coriander  leaves,  and  butter.

Also  add  in  the  cream  and  crushed  methi  leaves.

Mix  well  and  remove.

Spicy pavakkai:

Pavakkai (bitter gourd)  4 or 5
Onion                             1 large
Tomatoes                        1 large or 2 to 3 medium
Ginger garlic paste
Red chilies                      2 or 3
Curry leaves
Mustard
Cumin seeds
Tamarind                       small lemon sized ball
Jaggery                         about 2 to 3 tablespoons
Salt and chili powder to taste
Roasted peanuts           1 cup

1. Cut the bitter gourd in quarters after removing the inside pulp, then cook for about ten minutes on the stove or 5 minutes in the microwave with  the tamarind and a pinch of turmeric powder and a little water.  Let it cool, then squeeze out all the water from the bitter gourd.

2.  Heat 1 tbsp oil in a kadai, fry the onions till translucent, add the ginger garlic paste (I omitted it), then add tomatoes till everything turns mushy.  Remove and keep in a separate container and allow it to cool.

3.  Heat another tbsp of oil, add mustard seeds and cumin seeds and allow them to splutter.  Add the curry leaves and red chilies and fry for a minute.  Then add the half cooked bitter gourd and allow it to cook some more in the kadai, keeping the kadai closed, for about five to six minutes.

4. Take the roasted peanuts, blend them with the onions - tomatoes mixture, jaggery and tamarind, using a little water, to a smooth paste.

5.  Add the peanuts masala paste to the cooked bitter gourd, add salt and chili powder to taste, and let everything cook together for about ten minutes so that the flavors get completely absorbed in the bitter gourd.  Serve hot with rotis or rice.

Fresh Salad

Just made this for my dinner. Good for diet watcher's 😊


You need ...

• 2 to 3 tbs. salt
• 1 English cucumber or 2 garden cucumbers
• 4 large tomatoes
• 3/4 bunch cilantro
• 1/2  lettuce
• 2 lemons
• Garlic-pepper grinder spice
• 1 1/2 tbs dried sumac
• 1/3 cup light olive oil
• 1/3 onion, diced (optional)

Cut tomatoes and cucumber with skin. Chop few lettuce, cilantro and little onion, place all this into a large bowl. Squeeze 2 lemons into the salad, make sure seeds are removed out. Then add in salt (according to taste) garlic-pepper grinder spices and olive oil. Toss the salad well and make sure all ingredients spread evenly. Chill for at least 30 minutes in the fridge before serving 😉

@ Caryn - It is called karkadagachingi in Tamil.  The Chinese stores will have them as lan fu mu or Chinese gall. Edited by eclat - 12 years ago

LENTIL  SOUP

 

2  tbs  oil

3  pips  garlic  chopped

1  tbs  ginger  chopped

3  tbs  red  onion  chopped

1  tsp  cumin  seeds

1  cup  tomatoes  chopped

  1 cup  diced  carrots

1  tbs  garam  masala  powder

  1/4 tsp  tumeric  powder

Little  pepper  powder

Salt  to  taste

1  cup  brown  lentils

6  cups  of  water.

Lime  juice  to  taste

Little  coriander  leaves.

 

Method:

Add  oil,  add  in  the  chopped  garlic,  ginger  and  onions.

Saute  well,  add  in  the  cumin  seeds,  stir  fry  well.

Add  in  the  chopped  tomatoes ,  carrots and  stir  fry  well.

 

Now  add  in  the  tumeric  powder,  and  garam  masala  powder.

Stir  well,  add  in  the  salt ,  pepper  powder   and cleaned  lentils.

Add  in  6  cups  of  water  and  let  it    simmer  for  about  25  minutes.

When  the  lentil  is  cooked  remove,  add  in  lime  juice  to  taste

   Garnish  with  coriander  leaves.

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Edited by malligai - 12 years ago

Sounds delicious malliga. Thanks for the receipe. Inniki night try panni solluren 😛

Malliga, inniki taan Lentil try panninen. Love it 😳 Together i fried some bread and added lemon 😃

Thanks  for  trying  the  recipe   hopper_ocean.

Mixed vegetable Kolambu

INGREDIENTS:

1. Carrot – 1 large

2. Raw banana (Valakkai) – 1 medium size

3. Beans – 10 to 12

4. Brinjal – 1 large or 2 small

5. Yam (karunai kilangu) – kg

6. Cluster beans (Kothavarangai) – 100gms

7. Drumstick – 1

8. Mango (raw) – 1 medium side

9. Curry leaves – 1 twig

10. Tamarind pulp – 2 tbsp (extract the tamarind pulp by soaking tamarind in 4 tbsp of water for 15 to 20 mins) or Yoghurt – cup (optional)

11. Corriander leaves

To Grind:

1. Cumin seeds – 5 tsp,Turmeric powder – 1 tsp, Chilli powder – 1 tsp, Grated coconut – cup or 7 tbsp, 5. Garlic – 7 to 10 pods, Green chilli – 6 or 8 pods

PREPARATION:

1. Toss all the vegetables in a basin of water, soon after cutting them.

2. Heat oil in a pan and splutter 1 tsp of cumin seeds and curry leaves.

3. Add all the vegetables to it along with salt and 1/2 cup water.

4. Cook the vegetables with the lids on, in medium flame.

5. Grind together the grated coconut, green chillies, garlic and cumin seeds and keep it aside.

6. When the vegetables are half cooked, add the ground mixture and the tamarind pulp and stir it up.

7. Allow it to cook until the vegetables are cooked and have a thick consistency.

8. Check for salt and remove from fire.

9. Serve hot with rice or dosa.

Note:

1. If you prefer to add Yoghurt, add it after the vegetables are cooked. Do not allow it to boil along with yoghurt.

2. Tamarind pulp and Mango are unnecessary while adding yoghurt