My Scrawls

Fresh coconut was sitting in the fridge for a long time. Wanted to finish it off! I raided the fridge and got few veggies (end of the week…reminds to me to do grocery shopping ) Had all the necessary ingredients, so prepared avial Sharing the recipe with u all.

Avial

Ingredients:

Vegetables (Beans, Carrot, Potato, Drumstick, Raw banana or plantain): 1 cup (Any/all of these cut in to medium size)
Curd / Yogurt: 1/2 cup
Coconut (grated): 1/2 cup
Cumin seeds: 2 tsps
Green chilies: 4-5
Curry leaves: few
Oil (Preferably coconut oil): 1 tsp

Preparation Method:

• Cook the vegetables with little salt and keep them aside.
• Grind coconut, cumin seeds and green chilies in a mixer.
• Mix it with the cooked vegetables and heat in it a kadai (pan).
• Allow it to cook for few mins.
• Reduce the heat, add curd and little water and stir well.
• Allow it to cook for 1-2 mins and then remove it from the stove top.
• Add the curry leaves.
• Heat coconut oil and mix it with the avial.
• Tasty avial is ready

Anu's Kitchen Avial recipe, Aviyal recipe

Hope everyone had a nice long weekend in this warm weather We had been to Wisconsin, America’s dairy land! We enjoyed the lush green farm lands, forest preserves and pure Michigan lake. We were surrounded by greenish color everywhere and it was very much soothing to our eyes. Green is my favorite color Wanted to try something green for the lunch too… so tried my fav pudina podi I added fresh coriander ( cilantro) leaves and the taste was very gud!!!

Pudina Kothamalli Podi | Mint Coriander powder

Ingredients:

Pudina (Mint): 1 bunch
Coriander (Cilantro) leaves: 1 bunch
Channa dal (Bengal gram): 5 tsps
Urad dal (Black gram):5 tsps
Red Chilies: 3
Asafetida: a pinch
Salt: to taste
Tamarind: a pinch
Cooking oil: 1 tsp

Preparation Method:

• Wash and clean the greens.
• Heat the oil and roast the dal and red chilies in low flame.
• Once the dal turns slight brownish in color add the greens and shallow fry for 2 mins.
• Remove from the stove and allow it to cool.
• Now add salt, tamarind and asafetida and grind it into powder.
• Pudina Kothamalli podi is ready to relish!

Am sending this healthy podi recipe to Sowmya’s Cooking with greens event and JFI-Mint event hosted by Ashwini which is the brain child of Indira.

Anu's Kitchen Mint cilantro powder, Mint coriander powder, Pudiana kothamalli podi

I love to eat fruits as such than making juice or milkshakes. These days am getting inspired by lots of blogger friends, that am squeezing out juices from the fruits Strawberries are available round the year, but its peak season is in the spring and summer. So, strawberry juice sip maadi and enjoy the warm long weekend

Strawberry Juice

Ingredients:

Strawberries: 5-6 (big size)
Sugar: 3 tsps (Depending on the sweetness of the fruit)
Vanilla essence: 1/2 tsp

Preparation Method:

• Wash and clean the strawberries.
• Mix all the ingredients and blend them in a mixer adding water.
• Serve chill.

Strawberries are rich source of vitamin C. They also have good levels of fiber, folate and potassium. Research says that strawberries enhance the memory power and reduce blood pressure

Anu's Kitchen strawberry juice

I love the festival chitra purnami. My mom would prepare a lavish dinner with all mixed rice (Kalavai sadam) varieties. Though I dont get time to prepare all the mixed rice varieties at a time, I still enjoy relishing them one at a time. Tried this simple coconut rice and am sharing this with u all

Thengai sadam | Coconut rice

Ingredients:

Coconut (grated): 1 cup
Mustard, Cumin seeds, urad dal: For seasoning
Curry leaves: few
Green chilies: few
Peanuts: few
Asafetida: a pinch
Salt: to taste

Preparation Method:

• Wash and cook rice.
• Heat little oil and do seasoning with mustard, cumin seeds, urad dal, Green chilies, asafetida and curry leaves.
• Add peanuts and fry it for 2 mins.
• Add the grated coconut and fry the mixture (in low flame) for 2-3 mins.
• Remove the mixture from stove top and add salt to it.
• Now add this mixture to the cooked rice and mix thoroughly.
• Coconut rice is ready!

Tips:

We can also add onions (saute it before adding coconut) and fried cashews to this recipe.

Anu's Kitchen South indian coconut rice, Thengai sadam

This recipe is the brainchild of my dear sister Sri! She is a gr8 fan of condensed milk She has tried the carrot burfi using her favorite condensed milk and sent it across to be shared with all my dear readers

Carrot burfi

Ingredients:

Carrot (grated): 4 cups
Sugar: 3 cups
Milk: 3 cups
Khus khus (poppy seeds): 2 tsps
Coconut (grated): 1 cup
Cashew nuts: few
Elachi powder (cardamom): 1/2 tsp
Ghee: 5 tsps
Condensed milk: 1/2 cup

Preparation method

• Add milk to the grated carrot and pressure cook it.
• Roast poppy seeds, coconut and cashew nuts and then powder them.
• Mix sugar with little water and boil it till we get one string consistency.
• Now add the cooked carrot, powdered poppy seed - coconut mixture, condensed milk, elachi powder and stir well.
• Once the mixture becomes thick, add ghee and remove it from the stove top.
• Spread it on a greased plate and cut into pieces.
• Carrot burfi is ready

Note: You can adjust the amount of sugar depending on the taste

Anu's Kitchen Carrot burfi recipe