LS kitchen

Blend few strawberries 🍓 with 1/2 cup curd and 1/2 cup of water. Add 1 tsp raw sugar. Blend smoothly. Strawberry lassi is ready to drink. Serve in a glass to drink. 

Cut 5 medium sized tomatoes into cubes.  Cut 2 medium sized onions. In a pressure cooker, add some oil or ghee. Fry the masala items(1 bay leaf, 1 cinnamon stick, few cloves, 2 cardamom pods, 1 star anise) and onions. Onion turns transparent, add tomatoes, a handful of peas, garam masala and little salt. Soak 2 cups of basmati rice for 30 mins. Add the rice to the saute mixture. Mix all the items together. Add 3 and half cups water and close the pressure cooker. After 1 whistle, switch off the gas. Lip smacking tomato pulao ready. Pair it with cucumber raitha or onion raitha

Alphonso mango - 1 small Sugar - 1 tsp (optional) Water - 1/2 cup Peel the skin of the mangoes. Cube the mangoes. Blend all the ingredients into a smoothie texture in a blender once. I avoided sugar as alphonso is already sweeter. Top with pomegranate pearls. Enjoy mango smoothie or juice warm or cold(refrigerate for an hour). 

Shrikand sweet dessert Curd/yogurt - 2 cups Mango pulp - 1 cup Sugar - 1 tsp (optional, I don't use sugar) Cardamom powder - 1 tsp Chopped almonds - 1 tsp Hung the yogurt/curd in a soft muslin cloth for 4 to 5 hrs. I filtered in a stainer for 4 hours. Blend the yogurt and mango pulp along with sugar, cardamom in a blender once. I didn't use sugar. It tastes great without sugar too. Transfer the shrikand into a bowl. Garnish with almonds & pistachios.  Serve it warm or refrigerate and serve it chill. 

Blend some (20 to 30) blueberries with 1/2 cup of water smoothly in a blender. Refreshing blueberry juice is ready. Serve it in a tall glass warm or cold. 

Apple juice offers several health benefits, including  hydration, support for heart and brain health, and a source of antioxidants .  It can also be helpful in rehydrating when sick and may contribute to healthier skin . Peel the skin of the apple. Chop the apples into cubes. Blend half cup apples with 1/2 cup of water smoothly. Add 1tsp raw sugar. Transfer it to a serving cup. Add some mint leaves for extra flavour. Refreshing apple juice is ready to drink.

  Soft wheat butter phulkas Ingredients Wheat flour - 1.5 cup Butter - 2 tbsp Salt - 1 tsp Sugar - 1 tsp Curd - 1 tsp Oil - 1 tsp Water to knead the dough Step by step procedure               Mix Wheat flour, Butter, Salt, Sugar, Curd, Oil                        and Water in a bowl together.            Knead it to a soft pilable dough by adding.                                     little by little water                     Set the dough aside for 30 minutes Divide the dough into equal sizes like a small ball.  Roll it with a pin. Heat a tawa. Place the phulkas one by one on tawa. Cook till bubbles appear. Take it from the tava and cook it over a flame with a tong Let the phulka...

 

Tomato - 1 Onion - 1 Moong dal or pasi paruppu - 1.5 cups Turmeric powder - 1 tsp Lemon  -  Half Salt to taste For tempering Mustard - 1 tsp Urid dal - 1 tsp Dried red chillies - 2 or 3 Asfoetida - 1/2 tsp Curry leaves Step by step method Measure 1.5 cups moong dal or pasi paruppu in a pressure pan Add water and turmeric powder Chop tomatoes and onions . Fry onions and tomatoes for a minute in 1 tsp gingelly oil.  Add it to the moong dal mixture. Saute for a minute. Stir well. Close the pan with the lid. After 1 whistle sound, switch off the stove. In a wok or kadai, add 1 tsp oil and mustard Once mustard cracks, add urid dal and roast. Add dried red chillies, asfoetida and saute. You can saute 1cinnamon, 1 bayleaf, 1 star anise, 2 cardamoms and 2 cloves instead of mustard and urid dal.  Squeeze half a lemon after the dal tadka is warm warm and mix. Garnish with curry leaves. 

Blend 30 to 40 grapes with 5 tsp raw sugar. Heat a thick pan on a stove on medium heat. Pour the grape mixture. Cook on medium flame for 25 to 30 minutes on a medium flame with constant stirring. Switch off the stove. Yummy grape jam is ready to pair with bread, Bun, chapathi, puri, idli & dosa

Peel the skin of 1 avacado. Cut the avacado in to cubes. Blend them with 1 cup of chill milk. Add 1 tsp raw sugar(optional). Chill avacado smoothie is ready to drink. If the consistency is thick add water to adjust the consistency

Tamarind – Big gooseberry size Coriander seeds – 1 teaspoon Tomato – 1 (fully ripe) Coriander leaves – few Asafoetida powder – a pinch Turmeric powder – a pinch Oil – 1 teaspoon Mustard – ½ teaspoon Salt – 1 teaspoon or as per taste Ghee – 1 teaspoon Lemon - 1 tbsp Soak tamarind and salt in water and squeeze out the juice completely by adding enough water.  In a skillet add the tamarind water, pepper jeera powder, turmeric powder. Mix well and add water to make it thin. Chop the tomatoes and add to it. Bring to boil. When it starts boiling add fried coriander leaves and remove from flame. Add half cup cold water so that it will not overcook. Add 1 tbsp of lemon juice and mix well. Season it with mustard, asafoetida powder. Pair it with  spicy potatoe curry.

1 cup Toor dhal Lemon size tamarind 1 tablespoon sambhar powder 1 tsp turmeric powder 1 tsp Fenugreek 1 tsp Mustard 1  radish  1 drumstick  1 tomatoe 🍅  Raw Turkey berries - 1 cup Few small onions 🌰  2 chillies A pinch of asfoetida Salt - 2 tsp Add the toor dal in a pressure pan and Pressure cook toor dhal for 4 whistles. Fry the sliced radish, raw turkey berries, peeled small onions and chillies for 5 to 10 minutes in 1 tbsp oil. In a pan add tamarind extract (4 cups). Add sambar powder, turmeric powder, asfoetida, salt. Stir well. Switch on the stove. When it boils, add sliced radish, cubed capsicums, small onions peeled, 1 cup turkey berries and tomatoes 🍅 along with chillies. After 15 minutes, check whether the veggies are cooked. Add the pressure cooked toor dal and mix well. Let it boil for furthermore 10 minutes. Switch off the flame. In a small pan, add gingelly oil 2 teaspoons. Add mustard seeds. Once it splutters, add fenugreek and asfoetida. Add to...

  Preparation of Puliyodharai Powder Ingredients Dhaniya (coriander seed) - 100 grams Red chilly - 15 Vendhayam (Fenugreek) - 2 teaspoon Asafoetida (perungaayam) - small piece Sunflower oil - 2 teaspoon Salt - For taste Preparation Heat oil in a pan and add asafoetida. Heat till it gets roasted Add vendhayam and stir Add red chilly and stir Finally add dhaniya and heat till it turns light red color Turn off the stove Separate the red chilly and asafoetida from the above roasted ingredients Put the red chilly and asafoetida in a mixer grinder and add salt Grind them coarsely Add dhaniya and vendhayam and grind nicely Unknown   at  21:32:00 Puliyodharai paste or pulikaaychal Ingredients Puli (Tamarind) - Size of sweet lime/mozambi Red chilly - 10 Vendhayam (Fenugreek) - 1 teaspoon Kadugu (Mustard) - 2 teaspoon Asafoetida (perungaayam) - size of small gooseberry Sunflower oil - 3 teaspoon Salt - 1 small kuzhi karandi Preparation Prepare 2 and 1/2 tumblers of thick tamarind w...

1 cup raw rice, cook rice with each grain separate (to get separate grains add a tsp of gingelly oil on washed rice before cooking the rice). 2 cups of water for 1 cup of rice to cook. Cook in a pressure pan for 3 whistles.  8-10 curry leaves 2 cups of grated coconut salt to taste For Tempering 1 tbsp coconut oil 1/2 tsp mustard seeds 1 1/2 tsps urad dal 1 tbsp channa dal 2 dry chillies pinch of asfoetida 1/2 tsp grated ginger 2 green chillis (slit ) 1/4 tsp turmeric powder Heat coconut oil in a vessel, add the mustard seeds and as they begin to sizzle, add the dals and allow them to turn slightly red, add curry leaves, green chillis, grated ginger, red chillis and stir fry for few more secs. Add asafoetida. Add the grated coconut and fry till it becomes slightly brown in colour. Switch off the stove. Add all the ingredients in hot cooked rice and mix  gently without breaking the rice. Garnish with chopped curry leaves. Serve with spicy potatoe curry or appalam/pickle  

  Soak 2 cups basmati rice or raw rice(I used raw rice instead of basmati) for 30 minutes. Cut carrots, potatoes, beans, cauliflower half cup each. Grind ginger (1 inch) garlic(5)  paste. Cut onion tomato in to cubes and slit green chillies. Heat oil or ghee. Add bay leaves(1), cinnamon sticks(1), star anise(1), cardamom(2), clove (1). Then add the onions. Once it is transparent, add tomatoes. Add all the veggies. Add 1/2 cup corn. Add 1 tsp salt, turmeric and 1 tbsp chillie powder. Saute well with the veggies. Add ginger garlic paste. Toss them for few minutes. Add 2 cups of water. Close the lid. Keep the stove in sim. After 20 minutes, switch off the stove. Hot corn pulao is ready. Serve hot with onion raitha or cucumber raitha

1 bunch of curry leaves👌  Goose-berry sized tamarind 6 dried red 🌶 chillies(add more or less according to your taste) Pinch of asfoetida  1 teaspoon Salt 1 tbsp urid dal In a pan, heat 1 tbsp gingelly oil. Roast urid dal and dried chillies along with asfoetida till golden brown. Wash and drain the curry leaves. Add the curry leaves to the pan, and fry for 2 minutes. Grind all the ingredients with few coconut pieces and tamarind. Add half cup of 💧 water and grind slightly coarsely.  Curry leaves chutney or karuvepillai thuvayal chutney is ready to serve

Fruit custard is a sweet dessert. It not only satisfied the sweet cravings but also loaded with Vitamin A, C and K with nutrients. The dietary fibre in fruits enhanced digestion. Good choice for a healthy breakfast or even for lunch during fasting times.  4 cups whole milk 3 tablespoon custard 1 tsp rose water 1 tsp cardamom powder Chopped fruits - papaya, strawberries, blueberries, grapes & apples (1 cup) Add 4 cups milk to a thick pan on medium heat.  Once it has heated up a little, take out 4 tablespoons milk from the pan into a small bowl.  Add in 3 tablespoons custard powder to that milk and mix well without any lumps. Set it aside. Stir the milk in the pan in between and let it heat and come to a gentle boil. Then lower the heat, add sugar and mix until combined. Add the custard milk little by little. Whisk continuously. Cook for 2 to 3 minutes until the custard thickens. Remove pan from heat and let it cool down a bit. Add rose water and cardamom powder. Let it...

2   cups   Mint Leaves Paneer cubed - 1 cup ▢ 2   tablespoon   Whole Urad Dal ▢ 1   Green Chili ▢ ¼   tsp  Tamarind Paste ▢ 1   tablespoon   Cooking Oil 1  tsp  Cooking Oil ▢ Onion - 1 chopped Tomato - 1 chopped Bay leaf - 1 Cinnamon stick - 2  Cardamom - 2 Cloves - 2 Garlic - 5 Ginger - 2 inch Star anise - 1 Ghee  Soak 1 cup raw rice in 1 cup of water for 30 minutes. Drain the water and keep it aside. Rinse the Pudhina leaves(Mint Leaves) and coriander leaves well in water and drain the water and keep the leaves aside. Heat oil in a pan.  ▢ Heat the oil in the pan add the chopped green chillies, urdhal . Fry it till the dhals becomes golden brown color. ▢ To that add the rinsed Pudhina(Mint Leaves) leaves and coriander leaves and fry for sometime till its raw smell goes off ▢ Grind these in a mixer along with salt, tamarind paste and grind it without adding water.  Grind ginger (2 inch) garlic(5)  paste. Cu...

Tamarind – 1 small gooseberry  ball size Tomato – 1  Garlic cloves – 6 (finely chopped) Toor dhal – 1 tbsp Black pepper – 1tsp Cumin seeds – 1 tsp Coriander seeds – 2 tsp Red chilli – 4 Oil – 1 tbsp  Curry leaves Coriander Salt to taste For temper Ghee – 1 tbsp Mustard seed – 1 tsp Cumin seeds – 1 tsp  Curry leaves Add 4 cups of hot water to tamarind and soak it for 20 minutes. Mash tamarind and strain it to get tamarind juice. In a skillet, heat a tbsp of oil and add cumin seed, coriander seeds, toor dal, pepper, red chillies, curry leaves and garlic and roast the ingredients on medium flame for 5 minutes. Allow the mixture to cool and add it to a blender along with some water and make a coarse paste. To 4 cups of tamarind juice that you extracted add chopped tomatoes, spice paste and salt and boil it for 10 minutes. Heat ghee in a skillet and add mustard seeds and once it starts spluttering add cumin seeds and curry leaves, Add the tempering  to rasam and Garn...