kavuni arisi in slow cooker

I made this chettinad special dish 'Kavuniarisi' for Pillayar nombu at home. This time for a change made it in slowcooker and trust me it tasted good and it was mess free. More over it saved the soaking time also!

Ingredients:
Black glutinous rice -  1 cup
water - 4 and 1/2 cup
sugar - 3/4 cup or to taste
elachi - 1 or 2
ghee - 1 table spoon
coconut grated - 3 table spoon.

Method:

wash the rice and add 4.5 cups of water and turn the slow cooker in low.

Let it cook for 5 hours or until it is cooked well ( but the time varied with each slow cooker and the variety of rice used ) I stirred them well once in every 1 hour just to be on the safer side.

Now add the sugar , ghee, grated coconut, elachi and mix well.
Now it is ready to be served!

sukku malli coffee powder

There are several recipes for making sukku coffee powder. some people use equal amount of dry ginger powder and coriander seeds, to me it was too strong. so i used 1:2 ratio of coriander seeds and ginger powder . It has a nice aroma and stays fresh for a while when stored in a air tight container.

Ingredients:
Dry Ginger powder - 1/2 cup
Coriander seeds     - 1/4 cup
pepper - 1/4 tsp heap
Jeera - 1/4 tsp heap.

Method:

Dry roast coriander seeds until they slightly turn the color.

Dry roast pepper and jeera separately until nice aroma comes out.

Let them all cool. grind them to a fine powder using the blender.
Now mix in the ginger powder along with the ground powder.
If you want you can sieve the powder and then store it.

cocktail mini idlis

Name sounds too fancy, but it is very easy. Toss the mini idlis in idli podi and impress every one! 

Ingredients:

Mini idlis - few

Idli podi - 1/2 tsp or to taste

curry leaf podi - 1/2 tsp or to taste

oil - few teaspoon.

Method:

Heat a pan with 1 tsp of oil, when it is hot add 1/2 tsp of  idli podi .

Switch off the flame immediately and add 15 to 20 mini idlis and gently toss them.

In the same pan, heat again 1 tsp of oil, when hot add 1/2 tsp of curry leave podi.

Switch off the flame immediately and add 15 to 20 mini idlis and gently toss them.

Now insert all 3 colors idlis in the toothpick .

Arrange them in a plate and serve!

cauliflower & broccoli poriyal

Just a simple stir fry, goes well with sambar rice . Since its not spiced much, kids would also like it.
Here are the ingredients that you would need.

Ingredients:
Broccoli                    - small bunch
Cauliflower               - same amount as Broccoli
onion                         - 1/2 chopped
dry red chilly            - 1 or 2
Pepper Jeera powder - 3/4 tsp or to taste
Mustard                     - 1/2 tsp
urid dhal                    - 1/2 tsp
oil                              - 2 tsp
salt                             - to taste

Method:

 Bring water to a boil,  thoroughly wash the Broccoli and cauliflower.

 Heat oil in a pan, add mustard, when it splutters add urid dhal and red chilly ( split it ).

 Add in onion and saute until it is translucent, at this time add the cauliflower and broccoli.

 cover and cook . Add the needed salt.

 If needed sprinkle some water to cook the vegetables.

 When they are cooked well, add the pepper jeera powder. Give a toss and switch off
Serve with rice as a side dish.

Kulfi

This is one of my daughters favorite . She likes the helping part and i like the making part ( as no cooking needed ) . This is a all time hit recipes when i make for party or for any gathering. My M-I-L too is a big fan of this kulfi . Very easy and you would never go wrong in making it.

Ingredients:
 Sweetened Condensed Milk - 14 oz
 Evaporated Milk – 12 oz (I used the low fat one)
 Whipping Cream – 16 oz
 Cool Whip Whipped Topping - 16 oz 
 Saffron (Kesar) – 1 big pinch
 Almonds - 3/4 cup.

Method:

soak the almonds in water for an hour and microwave for few minutes to easily peel of the skin.
coarsely grind the almonds with less water .

Mix all the ingredients together using a whisk until they are combined well.

Fill 3/4 of  a 3 oz plastic bath cup.

cut the aluminium foils in to squares to cover the cup.

Make a cut in the center and place the wooden craft stick.
Freeze for at least 6 to 8 hrs and njoy while the sun shines!

Note: You can get these 3 oz plastic bath cup from walmart. Don't use a paper cup , they stick to the kulfis when freezed.
You can get the wooden craft stick from any craft store or even from walmart.

Quick Rasamalai

I was running out of time but still wanted to make a quick sweet. It was quick yet tasty and you need not compromise much on taste too! . It's easy way of putting store brought ingredients together with minimal effort. Make it for your guest and you would thank me for the appreciations you get from them!

Ingredients :

Milk - 3 cups ( I used 2% )

Sugar - 1.5 tab spoon

Condensed milk - 1/2 cup

Saffron - few strands

Canned rosgullas - 1 tin ( any brand works good)

Chopped nuts - little ( I used almonds and pistachios )

Method:

Drain the syrup from the rosgulla tin and squeeze out the syrup from the rosgullas.

Use a lemon sweeter and press it gently, try to get the most syrup out of it. But be little careful as they are very fragile and would tend to break.

Only when you get the sugar syrup out, it would soak up well in the milk !

Keep the squeezed rosgullas aside.

In a heavy bottom pan add the milk and let it come to a boil. Once it comes to a boil add the sugar, condensed milk and saffron .

In a low flame boil for another 10 minutes and make sure to stir continuously to avoid getting burnt at the bottom.

After 10 minutes add the rosgullas and cook for a min .

Switch off the flame and add the chopped nuts.

Refrigerate and serve chilled !

Note: Any canned rosgullas would work.I personally liked swad brand, as the rosgullas were small and right size .

Ompodi

I got this recipe from my Anni . Easy and was tasty too!. I made this for Diwali but didn't get time to post. Few handy ingredients and here you go.

Ingredients

Bean flour / kadalai maavu - 1.5 cups

Rice flour - 3/4 cup

Ajwain / omam - 1/2 table spoon

Red chilli powder - 1 tsp

Salt to taste

Water - 2/3 cup + 1 table spoon

Method:

Dry roast ajwain until nice aroma comes. Switch off the flame and add little water and let it soak well for atleast 15 minutes.

Seive both the flours well.

Meanwhile heat oil in a pan for deep frying.

Add in salt, chilli powder, drained water from ajwain . 

Add 3 to 4 table spoon of hot oil. 

Slowly add the water and knead the dough .

It would be slightly a sticky dough.

Using the murukku press , make the ompoodi. It takes only a minute or so for each side to fry.

Drain the excess oil in the paper towel.

Once it cools , store in air tight container.

Avocado Milkshake

If i say its avocado milkshake, no one would drink at home. To them its Pistachio milkshake :).Shhhhhhh

These days i make it quiet frequently and they all like it too!

Ingredients:
Avocado - 1/2
Milk - 2 cup ( I used 2% )
sugar - 3 Table spoon
Vanilla extract - 1/8 tsp or Vanilla essence - few drops
Ice cubes - few

Method:

Remove the skin and seed from the avocado. Roughly chop them.
Blend avocado, sugar with little milk until they become fine paste.

Add the remaining milk, vanilla essence or extract and ice cubes. Blend well until combined.
Adjust Sugar and Milk to taste, if you want it thin add more milk.
You can add a scoop of Vanilla ice cream, its purely optional and its up to you. ( If adding ice cream, decrease the amount of sugar ).
Creamy, Yummy and healthy drink is ready!
You could serve with some chopped pistachios on top!!!