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srima

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srima

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Posted: 24 August 2011 at 12:31pm | IP Logged

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eclat

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eclat

Joined: 09 February 2009

Posts: True

Posted: 17 August 2011 at 9:51pm


Pineapple Besan Halwa

Ingredients:

Pineapple extract - 1 cup
Besan (kadalai maavu) - 1/2 cup
Sugar - 1/2 cup
Ghee (melted) - 1/2 cup
Cashewnuts - 8
Raisins - 6
Cardomom powder - 1/2 tsp
Water - 1  cup

Method:

Mix the pineapple extract and Besan.

Add the sugar and water.  Keep it on the stove, wait for the sugar to melt.  

On medium heat mix the pineapple extract besan mix. Keep stirring adding the melted ghee slowly.

When the mix gains the non sticky halwa stage, turn off the heat.

Add the roasted cashew, raisins and cardamom powder.



          
 


hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 18 August 2011 at 7:38am
Valapalam payasam

You need well ripped banana, sakkarai 1 1/2 cup, half coconut milk, little raisins and cashew nut, ellakkai, javvarisi, ghee.

First heat up ghee and put in the sliced bananas. Stir and mash them nicely and keep it aside. Second you start with javvarasi. Boil them with enough water until its nicely cooked. Add in the sakkarai and stir them until no lumps and add more water if needed. Then slowly pour in the coconut milk and mix them well. At the end, put in the mashed bananas and mix them nicely. Once it begans to boil, switch of the fire. Fry some cashew nut and raisins in ghee and pour them over the payasam.

           
rojapooo

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rojapooo

Joined: 12 January 2007

Posts: True

Posted: 18 August 2011 at 11:54am
Biscuit Pudding.

Marie Biscuits - 3 packs
Butter - 200 gms
Powdered sugar 300 gms
Cocoa powder - 1 1/2 teaspoons.
Instant coffee powder 1/2 teaspoon.
Hot water - 1/2 cup.

Mix the coffee powder in the hot water to make black coffee. Beat the butter, sugar and cocoa powder nicely and make a fluffy mixture. If you are sweet toothed can add more sugar Wink. Dip the biscuits in the coffee and arrange one layer on a plate. Nicely coat them with the butter mixture. Place another layer of coffee dipped biscuits on this . Repeat the process until all the butter mixture is used up. Keep it in the fridge for 2 hours. Once cooled , it can be cut in to slices.

Forgot to mention - the top layer is always the biscuits Wink

milk is an alternate "dipper" or even plain water - just to make the biscuit a little softer.
         

hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 25 August 2011 at 7:45am
Hummus (Middle Eastern Dip)


I made this last weekend. Thanks to Shreenithi on how to upload my picture Smile







Hummos is easy to make. U can use them as appetizer served with pita bread, chips or crackers. Get 1 1/2 half can chickpeas. (it taste much better if u use dried chickpeas) Four tablespoon lemon juice (follow according to your taste) 1 tablespoon tahini, little bit crushed garlic, salt according to taste, few spoon olive oil.

Soak chickpeas in cold water for 4 hrs. Then rince it and boil them for another hour until chickpeas become tender. Drain chickpeas and put them into blender. Add the lemon juice, tahini, salt, garlic and blend them nicely to smooth.

Place them on bowl or plate. Pour few spoon lemon juice on top and ready to serve.

         
 
hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 25 August 2011 at 8:07am
Chicken Spring Roll

Things you need ...

100 gram muchrooms sliced
Few carrots shredded
1tablespoon peanut oilo
150 gram cooked chicken shredded
white pepper according to taste
4 spoon sugar
1 spoon light soya sauce
1 spoon cornflour
half cabbage

Lightly stir fry the carrot, cabbage, mushrooms and chicken. Keep stirring it.  Add in white pepper, sugar, soya sauce and continue stirring. After a while add in cornflour with little water. After a while it will get little dry. Put them out to cool.

Add in 1 teaspoon cornflour with water to make light paste. Lay spring roll wrapper and put the cooled stirred chicken. Brush the wrapper edges with the cornflour liquid to help the edges stick together when you roll the spring.  Roll them into cylindrical shape. Pinch the sides together so that it does not split out while frying. 

Heat oil and fry them to golden colour. Serve it hot with chili or tomato sauce.




          

migan

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migan

Joined: 07 June 2006

Posts: True

Posted: 26 August 2011 at 11:39pm
Nice Thread.

Hapy Ganesh Chaturti. Here you go recipe for Mothagam/Kozhukattai

Kozhukattai / Mothagam /Poorana Kozhukattai
Ingredients:
Rice flour - 1.5 Cup(s)
Water - 1 Cup
Jaggery - 7-8 pieces
Grated Coconut - 1/2 cup
Oil - 1 Tsp
Cardamom - 2
Salt - 1 Tsp


Method:

  1.     Boil water in a pan.Add Salt and  oil.
  2.     Once water starts boiling, gradually add the rice flour. Mix it well and see to that no lumps are formed.
  3.     Allow it to cool. It should be in Chapati consistency.
  4.     For preparing pooranam (coconut sweet), in a pan add jaggery, sprinkle water and allow it to melt. Do not add more water.
  5.     Powder cardamom seeds.
  6.     Once jaggery starts melting add coconut and cardamom powder and keep mixing for sometime.
  7.     Allow it to cool.
  8.     Now form balls with the rice flour and small balls with the coconut sweet.
  9.     Make a cup like structure or a flat structure (whichever is comfortable) with the rice flour and place the coconut sweet ball in it.
  10.     Close the cup leaving a beak like appearance.
  11.     Steam the Kozhukattai for 10 mins.

Tips - It is even better you turn the stove off once the water boils before stirring with Rice Flour.
When making the Cup(Kinnams) rub your hand with some oil so it doesn't stick on the hand.

Enjoy!

         

hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 30 August 2011 at 8:35am
Fruity Ice cream Nutella Kit Kat Salad

This is my most favourite fruit salad. Often do them when im feeling sad Big smile really works as making it always cheer me up. Kids will enjoy them most. Wink









First cut half apple, half pineapple, 1 manggo, 1 banana into small pieces. Place them into a bowl. Second, blend together another half apple, quarter  pineapple, half carrot, half banana, half mango, add little sugar. Keep it aside. Next, take a tablesppon of vanilla, strawberry and chocolate ice cream, place them onto the cut fruits. (you can even use 1 flavor of ice cream). Next pour into 1 tablespoon condensed milk all over the ice cream. Then pour in the fruit juice that you blend earlier. Finally put in few kit kat stick around and its ready to serve. Tongue  Hope you enjoy it.  If you love straberry, add that fruit at the end on top of everything. Embarrassed

      

hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 30 August 2011 at 8:45am
Vendakkai Kuzhambu

Found this recipe on net long ago, awesome cuisine site Ermm i think.  Tried it today and loved it Big smile

Ingredients : -

 Lady's Finger - 125 gms
Chopped, onions - 1
Small ball of tamarind - 1
Gingely Oil - 2 tbsp
Turmeric powder - 1/2 tsp
Salt to taste.


bengal gram dal - 2 tbsp
Coriander seeds - 1 1/2 tsp
Cumin seeds - 1 tsp
Red chillies - 3-4
Grated coconut - 4 tbsp
(Fry this in little oil)


Seasoning
Mustard seeds - 1/2 tsp
Curry leaves - 2 sprig.


1.  Fry the chopped onions in 1 tsp oil.Cool, add the rest of the fried ingredients (from left hand side), grind to a paste.
2.  Boil tamarind in water, take out extract. Add 1- 11/2 cups water, turmeric powder and salt, set aside.
3.  Wash, wipe and cut lady's finger into 2" pieces. Heat oil, fry the pieces crisp. remove set aside.
4.  To the oil in the kadai, add seasonings. When done, add tamarind water and boil for a while.
5.  Now add the ground paste, mix. Add fried lady's finfer and allow all of it to simmer for a while, till they blend. Remove from fire.








 hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 31 August 2011 at 10:25am
Rawa Laddoo

100 gm Suji/Rava
250 ml Milk, toned
10 g Ghee
cup Sugar, powdered
1 pinch Cardamom

Stir dry suji in a non stick pan until it slightly turn brown. Add in ghee and milk, stir it till the mixture becomes sticky. Add in the powdered cardamom and mix in. Stop the fire and add the sugar and mix. Form the dough into small balls. Ready to serve Smile

malligai

Senior Member

malligai

Joined: 19 May 2008

Posts: True

Posted: 05 September 2011 at 8:32am

PANNER  BUTTER  MASALA    

 Ingredients:

 50  grms  butter

2  cardamom  pods

2  cinnamon  sticks

2  cloves

 

1  tbs  ginger  garlic  paste

1  cup  boiled  and  ground  onions

1  cup  tomato  pureed  with  1  green  chillie.  Cooked  till  raw  smell  goes.

1  tsp  cumin  powder

2  tsp  kashmiri  chillie  powder

1  cup  ground  cashew  nuts

Little  water

Salt  to  taste

 

250  grms  fried  panner  cubes

Little  coriander  leaves

50  grms  butter

2  tbs  cream

1  tsp  kasoori  methi  leaves  crushed

 

Method:

Heat  the  butter  in  a  pot,  add  in  the  spices.

Add  in  the  ginger  and  garlic  paste.  Saute  well.

Add  in  the  cooked  ground  onions,  saute  well.

Now  add  in  the  cooked  tomato  puree.

 

Cook  till  every  thing   is  mixed  well.

Now  add  in  the  cumin  powder,  chillie  powder.

Stir  fry  and  mix  well.  add  in  the  cashew  nut  paste.

Add  also  little  water,  and  salt,  let  it  boil  nicely.

 

Add  in  the  fried  panner,  and  mix  well.

Lastly  add  in  the  cut  coriander  leaves,  and  butter.

Also  add  in  the  cream  and  crushed  methi  leaves.

Mix  well  and  remove.

eljay

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Joined: 12 April 2007

Posts: 5056

Direct Link Report Quote Posted: 06 September 2011 at 7:11pm | IP Logged
Spicy pavakkai:

Pavakkai (bitter gourd)  4 or 5
Onion                             1 large
Tomatoes                        1 large or 2 to 3 medium
Ginger garlic paste
Red chilies                      2 or 3
Curry leaves
Mustard
Cumin seeds
Tamarind                       small lemon sized ball
Jaggery                         about 2 to 3 tablespoons
Salt and chili powder to taste
Roasted peanuts           1 cup

1. Cut the bitter gourd in quarters after removing the inside pulp, then cook for about ten minutes on the stove or 5 minutes in the microwave with  the tamarind and a pinch of turmeric powder and a little water.  Let it cool, then squeeze out all the water from the bitter gourd.

2.  Heat 1 tbsp oil in a kadai, fry the onions till translucent, add the ginger garlic paste (I omitted it), then add tomatoes till everything turns mushy.  Remove and keep in a separate container and allow it to cool.

3.  Heat another tbsp of oil, add mustard seeds and cumin seeds and allow them to splutter.  Add the curry leaves and red chilies and fry for a minute.  Then add the half cooked bitter gourd and allow it to cook some more in the kadai, keeping the kadai closed, for about five to six minutes.

4. Take the roasted peanuts, blend them with the onions - tomatoes mixture, jaggery and tamarind, using a little water, to a smooth paste.

5.  Add the peanuts masala paste to the cooked bitter gourd, add salt and chili powder to taste, and let everything cook together for about ten minutes so that the flavors get completely absorbed in the bitter gourd.  Serve hot with rotis or rice.


hopper_ocean

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Joined: 23 May 2011

Posts: 162

Direct Link Report Quote Posted: 08 September 2011 at 8:02am | IP Logged
Fresh Salad

Just made this for my dinner. Good for diet watcher's
Smile



You need ...

  • 2 to 3 tbs. salt
  • 1 English cucumber or 2 garden cucumbers
  • 4 large tomatoes
  • 3/4 bunch cilantro
  • 1/2  lettuce
  • 2 lemons
  • Garlic-pepper grinder spice
  • 1 1/2 tbs dried sumac
  • 1/3 cup light olive oil
  • 1/3 onion, diced (optional)


Cut tomatoes and cucumber with skin. Chop few lettuce, cilantro and little onion, place all this into a large bowl. Squeeze 2 lemons into the salad, make sure seeds are removed out. Then add in salt (according to taste) garlic-pepper grinder spices and olive oil. Toss the salad well and make sure all ingredients spread evenly. Chill for at least 30 minutes in the fridge before serving Wink




malligai

Senior Member

Joined: 19 May 2008

Posts: 465

Direct Link Report Quote Posted: 12 September 2011 at 2:22am | IP Logged

LENTIL  SOUP

 

2  tbs  oil

3  pips  garlic  chopped

1  tbs  ginger  chopped

3  tbs  red  onion  chopped

1  tsp  cumin  seeds

1  cup  tomatoes  chopped

  1 cup  diced  carrots

1  tbs  garam  masala  powder

  1/4 tsp  tumeric  powder

Little  pepper  powder

Salt  to  taste

1  cup  brown  lentils

6  cups  of  water.

Lime  juice  to  taste

Little  coriander  leaves.

 

Method:

Add  oil,  add  in  the  chopped  garlic,  ginger  and  onions.

Saute  well,  add  in  the  cumin  seeds,  stir  fry  well.

Add  in  the  chopped  tomatoes ,  carrots and  stir  fry  well.

 

Now  add  in  the  tumeric  powder,  and  garam  masala  powder.

Stir  well,  add  in  the  salt ,  pepper  powder   and cleaned  lentils.

Add  in  6  cups  of  water  and  let  it    simmer  for  about  25  minutes.

When  the  lentil  is  cooked  remove,  add  in  lime  juice  to  taste

   Garnish  with  coriander  leaves.






hopper_ocean

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hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 19 September 2011 at 6:54am
Mixed vegetable Kolambu

INGREDIENTS:

1. Carrot ' 1 large

2. Raw banana (Valakkai) ' 1 medium size

3. Beans ' 10 to 12

4. Brinjal ' 1 large or 2 small

5. Yam (karunai kilangu) ' kg

6. Cluster beans (Kothavarangai) ' 100gms

7. Drumstick ' 1

8. Mango (raw) ' 1 medium side

9. Curry leaves ' 1 twig

10. Tamarind pulp ' 2 tbsp (extract the tamarind pulp by soaking tamarind in 4 tbsp of water for 15 to 20 mins) or Yoghurt ' cup (optional)

11. Corriander leaves

To Grind:

1. Cumin seeds ' 5 tsp,Turmeric powder ' 1 tsp, Chilli powder ' 1 tsp, Grated coconut ' cup or 7 tbsp, 5. Garlic ' 7 to 10 pods, Green chilli ' 6 or 8 pods

PREPARATION:

1. Toss all the vegetables in a basin of water, soon after cutting them.

2. Heat oil in a pan and splutter 1 tsp of cumin seeds and curry leaves.

3. Add all the vegetables to it along with salt and 1/2 cup water.

4. Cook the vegetables with the lids on, in medium flame.

5. Grind together the grated coconut, green chillies, garlic and cumin seeds and keep it aside.

6. When the vegetables are half cooked, add the ground mixture and the tamarind pulp and stir it up.

7. Allow it to cook until the vegetables are cooked and have a thick consistency.

8. Check for salt and remove from fire.

9. Serve hot with rice or dosa.

Note:

1. If you prefer to add Yoghurt, add it after the vegetables are cooked. Do not allow it to boil along with yoghurt.

2. Tamarind pulp and Mango are unnecessary while adding yoghurt





anushini

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anushini

Joined: 29 May 2011

Posts: False

Posted: 02 October 2011 at 10:20am
Vellai poosani halwa:

thevaiyaana porutkal:

1.vellai poosani 1/2kg
2:sarkarai 100gm
3:kunguma poo
4.nai 100gm
5.ellakai podi
6.thraatchai n mundhiri

saimurai:
1.vellai poosani in nadu paguthiyai surani edukavum.
2.oru kadai eduthu nai vittu manjal niram varum varai varuka vendum.
3.pinnar athil kunguma poo mattrum sarkarai  athil karaium varai kalakavum..
4.ellakai podi thooovi, thiratchai mattrum mundhiri pottu pari maaravum.




anushini

IF-Dazzler

anushini

Joined: 29 May 2011

Posts: False

Posted: 12 October 2011 at 8:24am
Maitha Milk Burfi:

thevaiyaanavai:
maitha-1 cup
Milk-1 Lit
sugar-31/2 cups(its depends on ur taste)
Gee-3/4 cups
ellakkai thool-1/4 teaspoon
 
saimurai:

1.Paalai sunda kaichi goa pathathil eduthukolavum.

2.Kadinamana kadaiyil nai vittu maithavai ponneeramaaga varukavum

3.piraku sunda kaaichiya paalai maithavudan nandraga kilaravum.

4.veroru paathirathil sarkarai serthu thaneer vittu paagu saiyavum.athil maitha kalavai,ellakkai thool thoovi 2 min kilari aduppai anaikkavum..

5.pinnar,athai nai(gee) thadaviya oru thattil kotti paravalaakavum.
pinnar thundukal podavum.
Try using this Wheat too.. 
Try it and tell me hws it nu?




hopper_ocean

IF-Dazzler

hopper_ocean

Joined: 23 May 2011

Posts: True

Posted: 07 November 2011 at 3:43am
Sneha... here is the chocolate cake you asked. I've personally tried it twice, first time it was a complete failure but second one which i did yesterday turn out good. Got this receipe online long ago.

Ingredients

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 teaspoons Spice Islands pure vanilla extract
2 teaspoons white vinegar

CHOCOLATE CREAM CHEESE FROSTING:

1 package (3 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/3 cup baking cocoa
Dash salt
3 tablespoons milk
1/2 teaspoon Spice Islands pure vanilla extract


In a large bowl, combine the first five ingredients. Add water, oil, vanilla and vinegar and mix it well. Pour into a greases baking pan ( i use 13 x 9 in) and bake at 350 for 25-30mins or try with a toothpick insert center to check if its baked. The cool off completely, dont cut when its still hot. At that time you can do the frosting. Use a large bowl, beat cream chesse and butter until fluffy. Add the confectioners, sugar, cocoa, salt, milk, vanilla and mix well. Then spread over the cool cake and store in the fridge.

I didn't use egg as first time when i tried it with egg, it did not turn out good.







































Edited by srima - 07 December 2011 at 10:48pm

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hopper_oceanHi_Friendsnithyamkvatina

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malligai

Senior Member

malligai

Joined: 19 May 2008

Posts: 479

Posted: 16 June 2012 at 12:58pm | IP Logged

CARROT  TANGY  RELISH

 

Ingredients:

 

250  grms  carrot    diced  fine

2  onions  chopped  fine

2  tomatoes,  deseeded   and  chopped

1  tsp  chillie  powder

 1/4  tsp  tumeric  powder

2  tsp  tamarind  paste

1   tsp  sugar     (  optional )

2  tbs  oil

1/2   tsp  mustard  seeds

Salt  to  taste

Little  cut  coriander  leaves.

 

Method:

Heat  oil  in  a  wok,  add  in  the  mustard  seeds.  Let  it  splutter.

Add  in  the  onions  and  saute  for  a  minute.

Add  in  the  carrots,  tumeric  powder  and  fry  for  few  seconds.

 

Add  in  the  tamarind  paste,  red  chillie  powder,  and  little  water.

Fry  well  for  another  minute.

Add  in  the  tomatoes,  salt  and  sugar.  Cook  for  a  minute.

 

Remove  and  garnish  with  the  cut  coriander  leaves.

Goes  well  with  any   flavoured  rice.




Edited by malligai - 16 June 2012 at 1:00pm

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migan~*Thamizhan*~srimaatinarojapoooo

atina

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atina

Joined: 19 January 2006

Posts: 9886

Posted: 21 February 2013 at 8:44am | IP Logged
This thread is hyperlinked in the other topics archives thread. SO I am making this into a normal thread.

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