Aval Halwa (Beaten Rice)

AVAL HALWA (BEATEN RICE)

S.NO	INGREDIENTS	QTY	UNIT
1	Aval(Beaten Rice)	500	gm
2	Ghee	75	ml
3	Jaggery	200	gm
4	Cardamom green	10	gm
5	Roasted Cashew nuts	40	gm
6	Melon seeds	15	gm

METHOD:

* Boil water in a steel vessel and add grated Jaggery. Mix it thoroughly and make a semi liquid consistency. Add Green cardamom sticks in to it. Add mashed khoya, and boil it for 2- 3 minutes.

* Heat ghee a frying pan, Add cashew nuts and Melon seed. Sauté it for 2-3 minutes, and keep a side.

* Wash the Beaten rice (Aval or Poha) and add in to the vessel of Jaggery and khoya mix. 

* Cook it for 20-25 minutes in a slow flame. Mix it thoroughly. 

* Once Beaten rice is mixed together with Jaggery and khoya and ghee and nuts in to it.

* Again mix it thoroughly, and garnish with cashew nuts.

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New Year event 2016

NEW YEAR EVENT 2016

Dear all,

Wish you all a wonderful happy New Year 2016

May everyday of this year usher in good health, peace and prosperity for your entire family…

GOOD LUCK… 

Please find below some of the snapshots which I have taken which I have done in my place.

It also featured in some well known blog...

MARINATED GRILLED TOMATOES ON THE BED OF LETTUCE

MARINATED GRILLED TOMATOES ON THE BED OF LETTUCE

STEP BY STEP PROCESS

Take mix shredded lettuce in a plate.

Pour lemon vinaigrette dressing on the top.

Add marinated sun dried tomato wedges in the center.

Garnish it with chives.

Pour Chilly oil soundings of the lettuce.

Thank You

Garlic olive yoghurt on the bed of Water melon

GARLIC OLIVE YOGHURT ON THE BED OF WATER MELON

GARNISH: Parsley, Fine Sliced Black olives and chives

S.NO	INGREDIENTS	QTY	UNIT
1	Watermelon cutted in to round shape	10	Pcs
2	Fine chopped Garlic	10	Gm
3	Hung  Curd	1/2	Cup
4	Cream	1	Tbsp
5	Chives	For Garnish
6	Parsley	For Garnish
7	Sugar	1/2	Tbsp
8	Salt	A pinch
9	Sliced Black Olives	For Garnish

METHOD:

* Beat the hung curd by the help of a whisk, Add Cream, sugar, salt and fine chopped garlic. Mix it nicely and keep a side.

* Cut the Watermelon in to round slices by the help of a cutter.

* Pour the yoghurt deep in a piping bag.

* Pipe it on the top of Watermelon.

* Garnish it with Chives, Sliced Black olive and Parsley as you can see the above picture.

Bread Display

BREAD DISPLAY

Bread Display

BREAD DISPLAY

Medu Vada

MEDU VADA

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Urad dal	175gms
2	Green chilly chop	5gms
3	Ginger chop	5gms
4	Curry leaves chop	5gms
5	Peppercorns	3gms
6	Hing powder	a pinch
7	Chopped onion	30gms
8	Salt	to taste
9	Refined oil	500gms
	Coconut chutney
10	Grated coconut	50gms
11	Roasted channa dal	5gms
12	Green chilly	2gms
13	Salt	to taste
14	Ginger	2gms
	Tomato chutney
15	Tomato	50gms
16	Red chilly	2gms
17	Cumin seeds	1gm
18	Channa dal	1gm
19	Coriander seeds	1gm
20	Curry leaves	1gm
21	Turmeric powder	a pinch
22	Salt	to taste
23	Refined oil	2ml
24	Urad dal	1gm
	Coriander chutney
25	Coriander chop	50gms
26	Green chilies	3gms
27	Channa dal	1gms
28	Urad dal	1gms
29	Salt	to taste
30	Curry leaves	2gms
31	Onion slices	5gms
32	Tamarind	2gms
33	Sambhar	150ml

METHOD:

1) Soak the urad dal for 2hours.

2) Grind the dal to a smooth paste; mix chopped onion, chopped ginger, chopped curry leaves, peppercorn, hing powder and then salt.

3) Make a thick batter out of all these mixture, take a batter on the hand press it with the thumb on the centre to make a hole and then leave it on the hot oil to deep fry.

4) Once it appears golden colour take it out strain the oil.

5) Serve hot with sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.

Chef's Tip