Nursery and Playroom Learn Cooking Recipe

Badam kheer or badam milk is one of my family's favorite and these days I am making it often as we all are craving to drink or eat something cold due to high temperature here.This badam milk can be served chilled or hot but we always prefer to drink chilled and used the 2% milk.The use of whole milk gives a rich and creamy taste to the kheer.Now to the recipe.......... Ingredients Ingredient Quantity Almonds/badam 1/2cup Cashews/mundiri paruppu 2tbs Sugar 1/2cup Milk 41/2cups Cardamom powder/ellakai podi 1/2tsp Saffron 6-7 strands Yellow food color(optional) a pinch Method                         Soak the almonds and cashews in water separately for 2-3 hours.Peel the skin of the almonds and grind both almonds and cashews to a paste with 1/2cup of milk.Soak the saffron in a tbs of warm milk and keep aside. In a sauce pan boil the milk in a medium flame till it becomes thick,now add the sugar and and bring it to a boil. Add the ground paste and cook it ti

Puli curry or puli kottu is a traditional South Indian delicacy which is served as an accompaniment or can be mixed with white rice.Vegetables such as okra,bitter gourd,brinjal and yellow pumkin are used to make the puli curry. It can be made with freshly ground masala or sambhar powder and today I made this one with sambhar powder,bitter gourd and black chick peas.Now to the recipe.............. Ingredients Ingredient Quantity Bittergourd/pakarkkai 2nos.(long variety) Sambhar powder 2tsp Shallots/chinna vengayam 10nos. Tomato 1no.(medium size) Tamarind gooseberry size Coconut(grated) 2tbs Black chick peas/karuppu kondai kadalai 3/4cup(cooked) Salt to taste Oil 1tbs Mustard seeds/kadugu 1tsp Curry leaves/karivepillai 1sprig Method               Slice the bitter gourd and shallots thinly,chop the tomato and soak the tamarind in a cup of water.Grind the coconut and sambhar powder to a fine paste,set it aside Heat a pan with oil,throw in the mustard s

For this month of Indian Cooking Challenge(ICC) Valli has chosen ulunthan kali which is a traditional sweet of Tamilnadu. This sweet is prepared and given to girls especially at the time of puberty to strengthen the spinal cord and back bones.I grew up eating this sweet and my mom and aunt make it with the whole skinned urad dhal and sesame oil,I never made this sweet on my own. As my mom is here she helped me to make the sweet and it came out very delicious and my kiddo liked it a lot. Original recipe calls for 1 cup of urad dhal and 1/2cup of rice but mom used both in the same quantity and used palm sugar as sweetner.Here is the recipe........ Ingredients Ingredient Quantity Urad dhal/uluutham paruppu 1/2cup Raw rice/paccharisi 1/2cup Palm sugar or jaggery/vellam 1/2cup Sesame oil(optional) 1tbs Ghee/nei 2tbs Cardamom powder/ellakai podi 1/4tsp Water 2cups Cashews(optional) 2tbs Salt a pinch Method                               Dry roast the ric

Its been a while since I posted a non-veg recipe and DH likes mutton sukka but I cook it rarely due to health conscious.Last week we got mutton from halal shop and made the mutton fry.This is a dry version which goes very well with rasam rice and curd rice or biriyani.As my parents are here for a visit I am enjoying my mom's cooking and she made this fry for us.Since there was no charge in the camera,when she was making I couldn't take the stepwise pictures,will update it soon.Here is the recipe..... Ingredients Ingredient Quantity Mutton(boneless) 250gms Onion(finely chopped) 1no. Shallots/chinnavengayam (chopped) 4-5nos. Tomato(finely chopped) 1no. Garlic/poondu(finely chopped) 3 pods Cashews 1tbs(optional) Ginger&garlic paste 2tsp Black pepper/milagu 1tsp(coarsely ground) Chilly powder/milagai podi 11/2tsp Coriander powder/dhania podi 2tsp Turmeric powder/manjal podi a pinch Coconut paste 2tbs Curry leaves 1sprig Coriander leaves(finely chopped)

Today is another session of blog hop Wednesday of  Tickling Palates of Radhika and this month I am paired up with Nirmala of Nirmala's Kitchen . Her blog has a collection of South Indian recipes and innovative snacks,I chose Peanut rice from blog which is a healthy and quicker version.As I always prefer to cook and eat one pot meal or variety rice rather than sambhar,rasam or kulambhu,tried this one. It is a easy to make delicious variety rice which is a good option for lunch box too.Now on to the recipe.....   Ingredients Ingredient Quantity Cooked rice 11/2cup Peanut/Verkaladalai 1/4cup Dessicated coconut 2tbs Red chilly/varamilagai 3nos. Urad dhal/uluutham paruppu 2tsp Oil 3tsp Salt a pinch For the tempering Ingredient Quantity Mustard seeds/kadugu 1/2tsp Urad dhal/uluutham paruppu 1tsp Channa dhal/kadalai paruppu 1tsp Cashews/mundiri(chopped) 2tsp(optional) Curry leaves 1sprig Asafoetida/perungayam a pinch Method  Dry roast the pean

Ennai Kathirikkai Kulambhu is a spicy,tangy kulambhu in which baby eggplants are stuffed with a spice powder and cooked in a tamarind sauce. This kulambhu is one of my family's favorite and its is my mom's version of making ennai kathirikkai kulambhu. Last week in the local farmers market I found out the baby eggplants and wanted to try,it came out delicious.Here is the recipe for yummy and tangy kulambhu...... Ingredients Ingredient Quantity Baby eggplants/kathirikkai 10-12nos. Shallots/Chinnavengayam 10nos. Tomato(finely chopped) 1no. Garlic/poondu 7-8cloves Tamarind Paste 2tsp(diluted in a cup of water) Chilly powder/milagai podi 11/2tsp Coriander powder/dhaniya podi 2tsp Turmeric powder/manjal podi 1/4tsp Coconut paste 2tbs Sesame oil/nalla ennai 4tbs Salt to taste To roast and grind  Ingredient Quantity Red chilly/varamilagai 5-6nos. Coriander seeds/varakothamalli 1tbs Black pepper/milagu 1/4tsp Fenugreek seeds/vendhayam 6-8seeds