Tuesday, 3 March 2015

Spring The Sweet Spring....:)


Spring the sweet spring  is eternal and the year's most pleasant season. There blooms everything and there we hear pretty birds singing. Here comes a poetry line  that welcomes the Spring. 'Fields breath sweet, Daisies kiss our feet,.. Cuckoo, jug-jug, pu- we, to- witta- woo! Spring the sweet Spring. How sweet are the lines to warm our heart. It's wonderful to welcome spring and a pleasure  to do a Spring table with Daisies as well to  mark coming of the Spring at Crystal Grandeur.   















                                                                 Thank You:))
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Tuesday, 24 February 2015

Wholesome recipes and a morning Table:))


As a country (India) our vegetarian traditions are ancient.The flavours and tastes differ from region to region. Tamil Nadu the Southern state of  India is known for it's meals served on banana leaf .

The cuisine from this region  has a balancing ability, including some of them provides complete nutrition by  minimising the cravings, balances the appetite and digestion. The light meal preparation of the place varies and some are Idlis, Dosa, Aappam, Paniyaram, Idiyappam, Pongal  to mention few. They are mostly rice and lentil based preparations and can be taken at any time of the day. Different type of side dishes are prepared according to one's taste or choice.

Happy to share a break fast table setting along with a healthy light meal recipe called Dosa or Dosai with the authentic side dish  Sambar. Sambar is a delicious combination of lentil and veggies  which can be served with Rice, Dosa,  Idlis  and with other dishes as well.

                                                                                             Scroll down  for the recipe













  

Recipe For Dosa Batter 

Raw Rice- 300 gm (12 oz)
Parboiled Rice- 100 gm (4 oz)
Black Gram ( Split white Lentils)- 100 gm (4 oz)
Fenugreek seeds - 1 Tablespoon.
Salt- To Taste.

Method: Soak rice and white lentils separately in sufficient water for 3-4 hours. Grind (mixer or grinder) rice and the white lentils separately to a fine paste (adding water in between) till it reaches to thick pouring consistency of Dosa batter. Mix both the paste and leave it to ferment over night. When well fermented stir it well.Heat a non stick flat pan and pour in little oil and spread evenly.  Pour in the batter on the greased pan and spread the batter to form round Dosa. Cook on both sides till golden brown.

Tips: The batter shouldn't be too watery.

Recipe for Sambar : (My way of making)

Pigeon Pea ( Toor Dal)- 1/2 a cup
Onions- 2 (chopped)
Tomatoes- 1 big
Tamarind - lime size. In two cup of water make thin tamarind water.
Sambar powder- 2-3 tablespoons
Coriander powder-1/2 teaspoon
Turmeric- 1 teaspoon
Mustered seed- 1/2 teaspoon
Curry leaves- Hand full.
Coriander leaves - For garnishing
Vegetables- Any one of desired vegetables: Red pumpkin, Brinjals, Lady finger, Carrot, Drum stick.( Cut into pieces)
Asafoetida- A pinch
Garlic- 7 pods 
Dry red chillies - 5
Cumin seeds -1/2 teaspoon 
Oil-3 tablespoons
Salt- To taste
Water- 7 cups  

Method: Wash the Toor dal (pigeon pea) in a vessel and add six cups of water to it. Add the tomato, garlic pods, 2 dry red chillies, cumin seeds and half teaspoon of turmeric. Boil it till it becomes soft. Mash the dal and keep it aside. In a pan put in the oil and add mustard seeds, curry leaves, 3 dry red chillies. Fry for few seconds and add the cut onions. When it turns transparent add the vegetables. When the vegetable becomes soft pour in the thin tamarind water. Cover it up for few minutes. When it starts to boil add the mashed dal. Add in the sambar powder, coriander powder, asafoetida, salt and one cup of water to it. When it is done garnish with finely cut  coriander leaves.        

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