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After a long break coming back


HI guys i am coming back after a long break ...
i had a nice time being to tulip festival on 2nd of may and pollu enjoyed it a lot..he loved the flowers and you can see his picture..

He is getting naughtier day by day..and i waas just thinking when will he stop all this .And i guess it is not over as he will start talking in some time and will have so many question to ask..as of now i am happy to listen his talk in his own way..

we just finished our Anniversary which was just on the corner oops we finished 2 years of our married life and when i look back i can see we had so many ups and downs which we crossed together as partners and there are still more years to complete...so had prepared Carrot halwa on that day to celebrate our anniversary..

and i can see how i am winding a months incidents in one page ...


Akshata...


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VERMICELLI

VERMICELLI is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelloni ("thick vermicelli") is less common, and about the same size as fedelini Both are thinner than spaghettini .

I wanted to cook something new dish for evening snack so i thought of doing vermicelli idli i had heard of this idli but never tried it,so i gave it a shot.Raghu AND MY SON liked it so i can cook it any time either for breakfast or evening snack.



INGREDIENTS:
VERMICELLI - 1 1/2 CUP
RAVA (WHEAT SOOJI/SEMOLINA)- 3/4 CUP
YOGURT- 2 CUP
PINCH OF ASFOETIDA
MUSTARD SEEDS - 1/2 SPN
URAD DAL - 1/2 SPN
CURRY LEAVES - 5-6 LEAVES
CORIANDER LEAVES - 1 CUP
GREEN CHILLIES - 4-5
GHEE - 1 TSPN
PINCH OF BAKING SODA

METHOD
FRY BOTH VERMICELLI AND RAVA SEPARATELY IN GHEE TILL THEY TURN GOLDEN YELLOW.
MIX BOTH OF THEM IN CURD,If the vermicelli and rava soaks well, the idlis come out very soft. Add more curd if the batter becomes too dry.
Add salt, coriander leaves and green chilies (cut into small pieces).
H…

Kadale Gasi

Kadale Gasi is very famous in udupi ,i never learnt this before my marriage ,but my Dh loves gasi so after doing some research i prepared this for the first time it came out good.you can add other vegetables too with kadale like mangalore southekayi,wintermelon,red kumbalakyi
 Here is the reciepe

Ingredients:
1 cup Mangalore southekayi
1 cup kadale ( Chick peas or dried peas or black eyed peas.)
lemon sized tamarind soaked in water
1 tbsp Jaggery
Turmeric powder
Salt to taste
 2 tbsp toor dal

Masala for grinding
Coriander seeds - 1 tsp
Urad Dal - 2tsp
methi seeds - 1/4 tsp
red chillies - 4 or 5
Coconut grated a handful


For Ogarne/Tampering

1 tsp oil
1tsp mustard seeds
1tsp urad dal
3-4 curry leaf
1 dry red chilli

Method
Soak the peas/channa for a day and cook.cook the toor dal in the pressure cooker .
In a pan add the kadle and any vegetable to this add tamarind juice,jaggery ,turmeric,salt to taste and cook until the vegetable is done after which add the  toor dal and cook for a minute

PUNARPULI SAARU/RASAM (KOKUM RASAM)

Kokum is a dark purple colored fruit obtained from Garcinia indica, a tropical evergreen type of plant. Being cultivated in warm and moderated climate it is found extensively in Western parts of India and Malaysia. Almost all the parts of the tree, be it fruit, leaves or the seed, and have unique importance. The oilseed is, however, regarded as an essential cooking spice. Tasting sweet and sour kokum enhances the original flavors of the dish. The well known Kokum recipes are mainly the appetizing soups which are regarded as a remedy in diarrhoea and heart troubles.

Kokum also known as punarpuli in tulu has sme medicinal value in them ,you can read them here ,this rasam is very easy and fast to prepare,before talking more about the kokum,HERE IS THE RECIPE.

INGREDIENTS :

6-8   Kokum
3 Cups Water
11/2 tbsp  Jaggery
2-3  Green chilli
Salt to taste
a pinch of asefoetida

For Ogarne /Tampering
1 tsp Oil
1 tsp Ghee/Thuppa
1 tsp Mustard Seeds
1 tsp  Urad Dal
2-3 Curry leaf
1 Garic pod…