Course 1
Welcome Drink: Mango Lemonade
Course 2
Appetiser: Plantain Flower Cutlet/ Vazhaipoo Vada
Dips: Salsa
Green Chutney/ dip
Sour Cream
Course 3
Soup: Spinach soup
Cracker: Masala Papad
Course 4
Salad: Corn Salad
Course 5
Main Course: Stuffed Aubergines
Peas Masala
Panchrattan Dal/ 5 mixed Lentils gravy
Mint in Yoghurt/ Pudhina Raita
Breads: Gobi Paratha
Phulkas
Rice Varieties: Capsicum Pulav
Jeera/ Cumin rice
Course 6
Dessert: Chocolate Milk Shake
Course 7
Tea: Green Tea
Monday, June 4, 2012
Giant Arum/ Senaikizhangu chops
This is a dish I learnt from my mother. This can be had either as a snack or with a spicy rice variety.
Ingredients:
Serves Two
500 gms of a Giant Arum/ Senaikizhangu sliced into thin chips
1 cup Gram flour
1 tbsp chilli powder
1 tsp turmeric powder
a dash of Aesafotida
1 tbsp of dried Mango powder
1 tbsp Curry Powder
Salt to taste
Oil
Method:
In a mixing bowl, add the flour, chilli power, turmeric powder, aesafotida, mango powder, curry powder, salt and mix well. Now drop the sliced arums into and bowl and mix well. In a frying pan, add oil and shallow fry the arums mixed with the flour and spices. Garnish with some chat masala for a snack and temper with about 1 tbsp of Cumin seeds to have it with rice.
Ingredients:
Serves Two
500 gms of a Giant Arum/ Senaikizhangu sliced into thin chips
1 cup Gram flour
1 tbsp chilli powder
1 tsp turmeric powder
a dash of Aesafotida
1 tbsp of dried Mango powder
1 tbsp Curry Powder
Salt to taste
Oil
Method:
In a mixing bowl, add the flour, chilli power, turmeric powder, aesafotida, mango powder, curry powder, salt and mix well. Now drop the sliced arums into and bowl and mix well. In a frying pan, add oil and shallow fry the arums mixed with the flour and spices. Garnish with some chat masala for a snack and temper with about 1 tbsp of Cumin seeds to have it with rice.
Chow Chow Chutney/ Dip
This is similarly how my grandmother makes it with Chow Chow skin and Snake gourd insides. But here I tried making it with the flesh of Chow Chow. It tasted just as yummy.
Ingredients:
Serves Two
1 Chow Chow peeled, seed discarded, chopped roughly into small pieces
1 tbsp toor dal (split pigeon peas)
1 tbsp Urad dal (deskinned black lentils)
1 tbsp Chenna dal (split deskinned garbenzo beans)
1 tbsp tamarind pulp
1 tomato roughly chopped
4-5 dried red chillies
1/2 inch ginger roughly chopped
salt to taste
a dash aesafotida
oil
Method:
Dry roast all the pulses till golden. Add the red chillies and roast them further until the chillies turn dark red. Spread them on a wide plate and let cool. In a pan, heat 1 tbsp of oil and add ginger and tomatoes. Saute till the tomatoes liquifies. Now add the Chow Chow and stir fry until it turns a shade paler. Add salt and mix well. Grind the pulses first to a fine powder, once at room temperature. Later add the Chow Chow mixture and grind them all together to get a fine paste. Need not have to add extra water as Chow Chow is watery in itself. It is now ready to serve. It is best had with hot rice, Dosa, Idli, Phulkas or Upma.
Ingredients:
Serves Two
1 Chow Chow peeled, seed discarded, chopped roughly into small pieces
1 tbsp toor dal (split pigeon peas)
1 tbsp Urad dal (deskinned black lentils)
1 tbsp Chenna dal (split deskinned garbenzo beans)
1 tbsp tamarind pulp
1 tomato roughly chopped
4-5 dried red chillies
1/2 inch ginger roughly chopped
salt to taste
a dash aesafotida
oil
Method:
Dry roast all the pulses till golden. Add the red chillies and roast them further until the chillies turn dark red. Spread them on a wide plate and let cool. In a pan, heat 1 tbsp of oil and add ginger and tomatoes. Saute till the tomatoes liquifies. Now add the Chow Chow and stir fry until it turns a shade paler. Add salt and mix well. Grind the pulses first to a fine powder, once at room temperature. Later add the Chow Chow mixture and grind them all together to get a fine paste. Need not have to add extra water as Chow Chow is watery in itself. It is now ready to serve. It is best had with hot rice, Dosa, Idli, Phulkas or Upma.
Carrot Burghul/ Daliya
At home, Daliya or Burghal is often consumed as a substitute for rice. Most the days in the week, we consume this trying to make up for all those extra calories we end up consuming otherwise.
Ingredients:
Serves Two
4 carrots grated
2 cups Burghal
1 tbsp Cumin seeds
1 Onion finely chopped
1 cup finely chopped cilantro
Salt to taste
Oil
Water
Method:
In a large saucepan, add about 1 tbsp of oil and let the cumin seeds temper. Once the cumin seeds change colour, add the onions and saute till they turn tranparent. Now add carrot, salt and stir briefly. Pour in the burghal and mix well. Add 6 cups of water and close the lid. Cook till all the water absorbed, stirring in between. Serve hot garnishing with cilantro.
Ingredients:
Serves Two
4 carrots grated
2 cups Burghal
1 tbsp Cumin seeds
1 Onion finely chopped
1 cup finely chopped cilantro
Salt to taste
Oil
Water
Method:
In a large saucepan, add about 1 tbsp of oil and let the cumin seeds temper. Once the cumin seeds change colour, add the onions and saute till they turn tranparent. Now add carrot, salt and stir briefly. Pour in the burghal and mix well. Add 6 cups of water and close the lid. Cook till all the water absorbed, stirring in between. Serve hot garnishing with cilantro.
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