Broccoli Soup
Balakrishna Saraswathy
Broccoli Soup
One of my favorites is this broccoli soup, which is hearty, nutritious and delicious.The secret to make a thick and satisfying soup is to puree them after cooking. Enjoy this broccoli soup with crispy garlic bread. A perfect yummy soup for the winter season which will make you warm and your tummy full. A filled tummy makes wonders you know:)


Ingredients:
Serving Size: 6

1 onion finely chopped
1 celery finely chopped
few cherry tomatoes
3 garlic clove minced
1 potato reeled and cubed
4 cup finely chopped cubed
2 cup vegetable broth
1.5 cup milk
salt and pepper to taste

Preparation Methods:
Heat oil on medium heat in a soup pot.Gently sauté onion,minced garlic and celery for 3-4 minutes, until onion is softened. Add potato,cherry tomatoes and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender. Add salt and pepper.Remove the tomatoes and allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth.Now add the tomatoes- soup ready to be served. I have added some vegetable dumping to the soup.


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Christmas Menu
Balakrishna Saraswathy
"Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh
Jingle bells, jingle bells, jingle all the way!
O what fun it is to ride in a one-horse open sleigh "

Once again Christmas is here again and guess what it snowed heavily and we had lots of fun playing and throwing snow balls at each other. 2009 is coming to end in 5 days time and I was wondering what I will do to make our Christmas season special for us.the morning was filled with lots of fun and daughter outside playing with the snow.

My kids made a a cut little snowman with their dad's help. What's the next part??? That's right FOOD:Filling the tummy with food is the best part of any celebrating.Hmmm..to celebrate any happy event, we either go out for a good meal or cook one and enjoy it together at home therefore Christmas makes no difference to us at all. Instead of grilled a whole chicken and making the usual cakes and cookies was not on my menu this year.

Something more to a Southern style menu.We had planned it perfectly before hand this year. A simple lunch and go for a movie:Few day ago my hubby came up with an idea to prepare Oven Baked Chicken Briyani and it was really very good especially the chicken baked in the oven with a slightly browned tops. I have used the same recipe which differs a bit for my chicken gravy with steamed rice.As for side dish I have also prepare Scrambled Masala Eggs, Mixed Vegetables and for better digestion I have also made rasam.

After a very nice home-made lunch we went for the movie-Avatar- the 3D version of the film is phenomenal.The best part of the movie is the special effects. The creatures are exquisite and the movie is even more intricate in its details than was Titanic.We really enjoyed the movie very much.Avatar is a movie experience to be remembered, and please experience in a movie theater first.We finished off my Christmas with crispy dosa with sambar and tomato chutney.

Indian Style Mixed Vegetables

Ingredients
Serving Size:4

1/2 cup chopped cabbage
1/2 cup shredded carrots
1/2 cup cut french beans
1/4 freshly shredded coconut
1 red onion chopped
1 garlic clove minced
1 green chillie chopped finely
1/2tsp mustard seeds
1/2tsp cumin seeds
1tsp channa dhal
1tsp ural dhall
1tsp pepper powder
1/2tsp turmeric powder
1/2tsp chillie powder
1/4tsp garam masala
a pinch of hing
chopped coriander leaves
chopped spring onions
few sprig curry leaves

Preparation Methods:
Heat a skillet on medium flame with 2tbsp oil and splutter curry leaves,mustard ,the dhals and cumin seeds followed by chopped onions,minced garlic and green chillie. As the onions turn slightly brown add all the vegetables, all the spice powders and salt. Saute for 2 minutes and cover the skillet with a lid until the vegetables becomes tender. Remove the lid and add the pepper power and adjust the leave of salt. Add the shredded coconut,chopped coriander leaves and spring onions. Give one really good mix and transfer to a serving bowl.

Rasam Ingredients

2 cup of tamarind water
1 small onion thinly sliced
1/2tsp turmeric powder
1/2 tsp black peppercorns
4-5 red chillies
2 medium tomatoes , chopped finely
3 garlic crushed coarsely
1 tsp mustard seeds
2tsp rasam powder
1 tsp cumin seeds
1 sprig fresh curry leaves
A pinch of hing

Preparation Methods:
In a blender add 1/2 of the chopped tomatoes,1/2tsp cumin seeds,1tsp rasam powder,few curry leaves,peppercorns and 1cup of tamarind water.Grind to a paste.Coat a wok with 1tbsp of oil,add the mustard seeds followed by remaining of the cumin seeds,dried chillies,curry leaves.onions and finally the tomatoes.Add the turmeric powder and salt.Saute till the onions and tomatoes comes to translucency. Now add the grind pasted and the remaining tamarind water and rasam powder. Bring to boil and adjust the level of salt. Garnish with chopped coriander leaves.

Spicy Scramble Eggs
Ingredients

6 eggs
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 green chillie minced
1tbsp ginger garlic paste
1/2tsp mustard seeds
1/2tsp cumin seeds
1/2tsp ural dal
1tbsp tomato ketchup
1tsp white pepper powder
1tsp chillie powder
1/4tsp gram masala
1/4tsp turmeric powder
1/2tsp black pepper powder
salt to taste
finely chopped coriander leaves
finely chopped green spring onions
finely chopped parsley
a pinch of hing powder

Preparation Methods:
Crack the eggs one by one in a large bowl. Add the white pepper powder,tomato ketchup and a pinch of salt. Whisk them well and set aside. Heat a wok and add couple 2tbsp butter. Once it's melted add the ginger garlic paste. Fry until the raw smell is removed followed by mustard seeds,cumin seeds and ural dal . As the mustard seeds starts to crack add the chopped onions,tomatoes and green chilles.Saute till the onions turns brown- then add all the spice powders. Fry til the raw smell are completed removed-then pour the whisked egg mixture.Break them into pieces as it cooks. Finally add chopped coriander leaves,spring onions and parsley. Adjust the level of salt and transfer to a serving plate

Baked Chicken Gravy
For the Paste:
2 cups chopped shallots
2tbsp ginger garlic paste
1 bunch chopped corinader leaves
1 bunch chopped mint leaves
3 green chillies
1tsp turmeric powder
1tsp poppy seeds
1tsp fennel seeds
1tsp nutmeg powder
1tsp salt

Add 2tbsp ghee to wok and roast all the ingredient til fragrant and grind to a paste once cool and keep aside.

2 tomatoes chopped
2tbsp curry masala
2tbsp chicken masala
1tsp gram masala
1tsp chillie powder
1tbsp coriander powder.

Add another 2tbsp ghee and saute the tomatoes til tender followed by all the spice powder.Fry them until the oil starts to separate- then add the grind masala, Saute til they turn to brown and set aside.Spicy masala paste is ready.

2 packet chicken drumstick
1 cup chopped onions
a sprig curry leaves
1tsp mustard seeds
1tsp cumin seeds
1 cinnamon stick
salt to taste

Preparation Methods:

Wash the drumstick and pat dry on kitchen towel. Slit the drum stick and arrange then in a baking dish. Pour the masala paste and mix and mix well.Refrigerate overnight or two days before actual cooking. This way the drumstick will soak up the masala paste well. Add 2tbsp oil to a skillet t and splutter the curry leaves,mustard seeds,cumin seeds and cinnamon sticks followed by the chopped onions.

Saute until the turn slightly brown.Remove from flame and add the the marinate chicken drumstick and bake for 45 minutes at 400 °F.Remove from oven and mix them well and bake for a another 45 minutes at 300°F.
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Channa Gravy With Mushrooms
Balakrishna Saraswathy
Channa Gravy With Mushrooms

Ingredients
Serving Size: 4

1 cup chick peas boiled
1 cup button mushrooms
1 onion finely chopped
2 tomatoes finely chopped
2 green chillies minced
2tsp garam masala
1tsp tumeric powder
1tsp chillie powder
3tbsp tamarind water
1tbsp ginger garlic paste
1tsp cumin seeds
1/2tsp mustard seeds
chopped coriander leaves
salt to taste
Preparation Methods:
Heat oil in kadai and add the ginger garlic paste and saute till the raw smell is removed followed by cumin and mustard seeds. Once they starts to splutter add the onions- fry till it becomes translucent. Add tomatoes,green chilies and all the spice powders ,cook until the masala mix well.Add the button mushrooms and cook it's tender enough. Take 1/3 rd of chick peas and make a paste.Now add that chickpeas paste and remaining whole chick peas in to the mixture and add tamarind paste.Finally add channa masala powder and salt.Saute till they are mix well. Remove from flame and transfer to serving plate and serve hot with chopped coriander leaves.

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Eggplants in Spicy Garlic Sauce
Balakrishna Saraswathy
Eggplants in Spicy Garlic Sauce
This is a very popular recipes in many Szechuan restaurant which can be very spicy but very delicious. Normally Japaneses eggplants are used for preparation. Big chunks of eggplants are braised in the spicy garlic sauce with the grounded pork as Chinese food normally have pork as they main dish like we use chicken.We happen to try this dish in a Chinese restaurant near to the Asian Store. My hubby just love the taste and it kind of oily so I brought some eggplants and give the dish are try. It came out pretty good but with less oil compared to the restaurant.

Ingredients
Serving Size: 4

2 medium sized Japanese eggplants
1/4 cup cooked grounded chicken
2tbsp mince garlic
1tbsp minced ginger
chopped scallions

For the Sauce:
1.5tbsp dark soy sauce
1.5tbsp light soy sauce
1tbsp Chinese rice wine
1tbsp balsamic vinegar
1tsp black pepper
1tsp black bean sauce
1tbsp chillie paste
1tbsp cornflour

Preparation Methods:
Cut the eggplant crosswise in half and into quarters.Cook the eggplant in boiling water for 1 minute.Drain the eggplant on paper towels and keep aside.In a small bowl, combine all the ingredients mention under "For the sauce" and keep aside.Heat the wok-add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground chicken.Stir-fry until the chicken turns white and is nearly cooked.Add the eggplant into the pan. Stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring.Turn down the heat to low-medium- cover and simmer for about 10 minutes or until the eggplant is tender. Adjust the level of salt and remove from flame and transfer to serving plate garnished with chopped chives, a few sprigs of cilantro or parsley, or even with toasted sesame seeds.This spicy dish goes goes very nicely with plain cooked brown rice or white rice.

Note: You can also fry the eggplant and then press out the completely before adding to the sauce.
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Puran Poli
Balakrishna Saraswathy

This is my favorite Indian sweet which makes me drool whenever I see them.The sweets in India is famous throughout the world for its wide range of products like ‘Rasogolla’ and ‘to savory snacks like murukku. Indian sweets consist of milk, sugar and flour based confectioneries. Most of the sweet has a particular taste and takes a long time to prepare. These sweet stuffs come in various shapes, colors and sizes which are normally prepared during festive occasions and ceremonies. Indians tends to believe that every happy occasion is marked with the distribution of sweets. which improve and strengthen the bond between two hearts with their mouth-watering tastes.



Puran Poli

Ingredients:

1 cup - all purpose flour

1 cup - bengal gram dal

1 cup - grated jaggery

1/2 cup - grated coconut

1/2 tsp - cardamom powder

pinch of turmeric powder


Preparation Method

Mix flour, turmeric and 1 tbsp of vegetable oil- mix well and add water as needed to make into a soft dough. Pressure cook the dhal and keep aside. Transfer the dhal to a saucepan along with jaggery, coconut and cardamom powder. Mix well until the jaggery melts and pulse into a smooth mixture. Keep aside.


Make a small ball out of the prepared dough and the dhal mixture. Roll out the dough and place the dhah mixture in the middle. Gather all the end to the centre and pinch together. Press and rolled into a ball and roll out as thinly as u can. Heat the tava on medium flame, spread some ghee and cook till golden brown.


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Godumai Dosai (Wheat Flour Dosa)
Balakrishna Saraswathy
Godumai Dosai (Wheat Flour Dosa)

This recipe was shared by my MIL few days ago when there wasn't any dosa batter left at home.The addition of the spice paste gives a flavorful taste to the dosa.

Ingredients:
Serving Size :5 -Makes about 15 dosas

3garlic cloves
small ginger,
5 curry leaves
1tsp cumin seed
3 dried chilies

Grind the all the ingredients to a smooth paste without adding water.

1 cup iddly batter {optional}
1 cup wheat flour- 2 if you are not using iddly batter
1/2 cup rice flour
salt to taste
1 cup finely chopped onions

Preparation Method:
If you have iddly batter at home - just mix the wheat flour with some water and add to the iddly batter and the grind paste. Allow the batter to stand for 1 hour and prepare the dosas as usual.

If you tend to omit the iddly batter-then mix the 2 cup wheat flour and rice flour with enough water to a batter. Then add the salt and grind paste and allow the batter to stand for 1 hour or so.Heat the iron griddle or non-stick tawa on medium flame.Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.Pour a tsp. of ghee or oil over it.Sprinkle a handful of finely chopped onion onto the batter and tap to ensure that the onions are struck to the batter properly.Flip over and allow the another side to be cooked.Fold it and remove with spatula when crisp. Serve hot with chutney and or sambar.


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Thai Red Chicken Curry
Balakrishna Saraswathy
Thai Red Chicken Curry

Ingredients
Serving Size:4

1 packet red curry paste( available in Asian Store)
1/2lb chicken breast cubed
1 tomato diced
1/2 cup sliced shallots
3 cloves garlic finely chopped
1 small pc ginger sliced thinly
1 cup thick coconut milk
2tbsp soy sauce or fish sauce
1 green pepper diced
1 lemon grass sliced
few lime leaves
2tbsp lime juice
1/2 cup chopped fresh basil leaves
salt to taste
slice red chillies for garnishes

Preparation Methods:
Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally followed by the diced tomatoes,lemon grass.lime leaves,ginger the curry paste and garlic and cook, stirring, for a minute.Then add the coconut milk,soy sauce, diced green pepper and salt. Cover with lid and reduce the heat to medium and allow the gravy to simmer for a while. Finally add the chicken breast and cook til it become tender. Adjust the level of salt and stir in the lime juice and the chopped basil leaves and red chillies. Serve hot with steaming white rice.

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Cheesy Finger Strips
Balakrishna Saraswathy
Cheesy Finger Strips

Ingredients
Serving Size: 5

5 slices of old white breads- remove the edges and cut into strips
3 eggs
1 cup mixed shredded cheese
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 green chillie minced
1tsp chillie powder
1/4tsp garam masala
1/4tsp turmeric powder
1tsp black pepper powder
salt to taste
finely chopped coriander leaves
a pinch of hing powder

Preparation Methods:
In a large bowl crack the eggs one by one and add all the ingredients expect the bread.Wisk them until fluffy.Dip each slice of bread into the egg mixture, allowing bread to soak up some of the mixture.
Melt some butter over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary. Serve hot.


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