LUNCH

MAIN COURSE - RICE

•  Tomato baath
•  Bisibela baath
•  Schezwan fried rice
•  Kovaikkai podi saadham
•  Lemon rice
•  Khichdi
•  Puliogare rice
•  Pudhina saadham
•  Tomato rice
•  Egg pulao
  
  
  

·          

SIDE-DISH – DRY

•  Carrot poriyal
•  Kovaikkai fry
•  Mooli patta ki dal
•  Kandhe ki tarkari
•  Milagu cauliflower fry
•  Tawa cooked potato roast
•  Tawa arbi masala
•  Mutton sukka
•  Beans usili
•  Sura puttu
•  Apollo fish fry
•  Masala omlette
•  Mutton chops fry

SIDE DISH – CURRY/ GRAVY

•   Avial
•   Milagu karakulambu
•   Mirchi ka salan
•   Bharwan bainghan
•   Kathirikkai karakulambu
•   Vathakulambu
•   Nethili meen kozhambu
•   Nethili poondu kolambu
•   Kekadacha masala
•   Kozhi kolambu
•   Malvani fish curry
•   Chettinadu chicken curry
•   Saalna omlette
•   Muttai curry
•   Nattukodi pulusu

ACHAAR/PICKLE

•    Punjabi-styled vegetable pickle

BREAKFAST

MAIN COURSE

•  Soya dosa
•  Onion uthappam
•   Idiyappam
•   Kollu dosa
•   Rawa dosa
•   Bhomma dosa
•   Crunchy choclate roll/dosa
•   Gobi masala dosa
•   Neer dosa
•   Besarattu dosa
•   Inippu paniyaram
•   Pudhina idly
•   Rava idly
•   Bhakri
•   Rawa pongal
•   Peppercorn flavoured oats
•   Hyderabadi vegetable sandwich

SIDE-DISH  (CHUTNEY / CURRY)

•   Onion chutney
•   Bombay chutney
•   Tomato chutney
•   Tomato chutney – Dip/spread/lick
•   Kovaikkai chutney
•   Tangy mint chutney
•   Peerkankai chutney
•   Nihari
•   Kothukkari kuruma
•   Vaangi kothsu
•   Kadalai curry
•   Vadakari
•   Dal aur lehsun ki chutney

POWDER

•   Flax seeds powder

Whipped cream - From Amul tetrapack

Whipped cream is essential in any baking.... sandwich them between cake, pastry or top in your favourite puddings, trifle... this cream enriches every dessert  :P  Though they are also made from non-dairy cream (which is far less expensive and requires lesser time to whip), the latter's  reduced reach or availability makes it an tougher part to execute.

Though, whipped cream is said to be undone with tetra packs due to those  interrupting stabilizers , separating the liquid cream from solid one helps us to recover from the same, also increasing the fat content in the cream.  I just went through the fact, when I had an glance at Nita Mehta's Cakes and Cake Decorations. She has clearly explained that separating liquid cream, and whipping up the solid one might result in good outcome and all thanks to her, it did :D

So, here comes the mighty solution for all-time-bakers.....

You will be needing 200 ml of Amul fresh cream, 2 tbspn of castor sugar (or icing sugar)

Do not shake the Cream, refrigerate for minimum two hours.  Open the Amul Fresh Cream pack, and separate the creamy part, reserve liquid in separate bowl (You can use liquid cream for cooking purpose)

And this creamy part is placed below ice-bath (an large bowl filled with ice-cubes)  and we start to whip using electric blender.  

After five minutes, when volume almost doubles, add icing sugar and continue to whip.

It will take another ten to twelve minutes, and there you get nice stiff peaks.

Aren't they lovely??

DO NOT OVERBEAT THEM, as there are chances of butter separating from the mixture.  Use them as such.  If you want to store, freeze.

Linking this to CCC Challenge, hosted by Srivalli

Punjabi-styled pickle

     Well, this post is most special to me, because this is my first achaar/pickle post.  All thanks to my dear potluck partner, Shoba from Foodmazaa.

With an hot mid-summer,  it is true that we always look upon to chilled beverages, but this pickle, I must say, is an all-weather-dish.  Especially to all savoury-lovers, this is an real treat.  The choice of spice mix is perfect, as it infused the smell of mesmerizing achaar, and to top that, you are making this with vegetables - puts forth an healthy option, isn't it?  

Yes, yes, I know... my time off is exceeding between posts -  nowadays, I am struggling to catch upon my usual routine, with my daughter shifted to another school, that includes odd sets of timings.  I, have hardly tried anything, but, I promise to be back in lane soon, keep in touch, guys :)

Tomato chutney - DIP/SPREAD/LICK :)

What can I say about this chutney- with an multi purpose tag?   Isn't it an wonder to have some appetizer common to all three courses :D Yes, an apt start with any breakfast of day (idly/dosa/upma/semiya), to delecious tomato rice (Mix some paste with cooked rice to obtain the same) , also to spread over sandwiches, stuffed parathas, this chutney, is an boon for all.... And, like an cherry on top, this DIP/SPREAD/LICK tagged chutney is storable as well.......

I had this wonderful tomato chutney, sometime back at Chennai.  My aunt served them with gingelly oil drizzled at top.  I, tried to skip them with an delusional diet :D  (LOL, this is what happens, we feast on KFC, but still try to follow diet, at home-made dishes :D)   But, my aunty patiently reminded me that gingelly oil drizzled over top, not only enhances the flavour and taste, but also cools down stomach and makes them free from any gastric problems.  She also reminded me, that due to this reason, girls are forced to take gingelly oil ,on an empty stomach during their puberty.

I, then, convinced took to the chutney and found them delecious as well. Smooth,  buttery, little tanginess compensated with hot spices is what my taste-bud felt.  According to aunt, her basic formula for this tomato chutney, is

Oil + Urad dal + 1/2 parts of Onions + 1 part of tomato + Dried red chillies + 1/4 parts of Coconut

Noting down, above formula, please remember that other than tomato and red chilies (which varies according to quantity of tomato), others are flavour enhancers.  So, roughly you can experiment with any ratios, or according to your stock availability :D  :D  :D

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves:  Might serve 20, I divided the prepared chutney in two containers and refrigerated them, this went on for two weeks :)

Ingredients required

• 2 tbspn of gingelly oil
• 1 tbspn of whole urad dal
• 1/2 cup of finely chopped onions
• 1/2 kg of tomatos, finely chopped
• 10-12 dried,long red chillies
• 1/4 cup of coconut, finely sliced
• Salt, to taste
• 1/2 cup of gingelly oil (For storing purpose)

Method

Heat gingelly oil in an heavy-bottomed kadaai, add urad dal.  Let them brown over an simmer flame.
Add onions, saute till onions turn pink (Don't brown)

Now, add our tomatos along with whole red chillies.  You can also add half tsp of salt, if you prefer.  Saute tomatos and simmer the flame, let the tomatos get mushy and reduce their quantity. 

When they got almost reduced and tomato residue sticks on to kadaai, add coconut and switch off the gas.  No need to cook coconut, as they will get cooked by the warmth shared by hot tomato residue.  Let this cool thoroughly.  Blend, without adding water, and serve, drizzled with (raw) gingelly oil over top.

Note

If you are planning to make an large batch to store, please know that after blending, these chutney can be divided into four or five small-sized containers.  And before closing the lid of each container, do remember to drizzle 1-2 tbspn of gingelly oil over the top.  This not only enhances the flavour and keeps you fit, but also helps in saving the chutney from any spoilage.  The reason, I asked to store in small containers, is that everytime, before consumption, the chutney, needs to be brought back to room temperature.  This way, if you are storing entire stock in one large container, you need to bring this out an hour earlier everyday, leading to increased chances of spoilage.  So, it is best to store them in four to five small containers.

Linking this to Srivalli's CCC Challenge