Mango Mousse

Mango Mousse:

A mousse (French 'foam' ) is a prepared food that incorporates air bubbles to give it a light and airy texture. It can range from light and fluffy to creamy and thick, depending on preparation techniques. A mousse may be sweet or savory. Dessert mousses are typically made with whipped egg whites or whipped cream, and generally flavored with chocolate, puréed fruits or various herbs and spices, such as mint or vanilla. Savory mousse may be flavored with hard boiled egg, fish or liver.

Now I am going to prepare a simple Mango mousse.

                                                 Mango Mousse recipe

Recipe Cuisine: Italian  |  Recipe Category: Dessert
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Gelatin powder - 1tsp

Water - 2 tbsps

Mango Puree - 125gms

White sugar - 2 tbsp

Whipping cream (Heavy) - 125gms

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 Method:

• First dissolve gelatin powder into 1tbsp water. Heat well 1 tbsp water and when it boils well add to the gelatine mixture. Stir well until its fully dissolved. Set it for 10mins.Meantime Take the cream in a bowl.
  
• Take a bowl add puree and the gelatine mixture and blend well until its foamy.
  
• Take a bowl add the sugar and cream and blend well with a hand mixer in full speed. Blend until stiff peaks form.
• Now add the puree blended mixture to this peaky mixture slowly and mix with a whisker until its uniformly mixed.
  
• Pour it into cups and Refrigerate for minium 5 hours and serve it.
  

Cabbage Carrot Poriyal

Cabbage  is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts. Cabbage heads generally range from 0.5 to 4 kilograms, and can be green, purple and white. It is a multi-layered vegetable. Under conditions of long sunlit days such as are found at high northern latitudes in summer, cabbages can grow much larger.It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC.

Cabbage can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in cabbage do a better job of binding together with bile acids in your digestive tract when they've been steamed. Raw cabbage still has cholesterol-lowering ability, just not as much as steamed cabbage.

Researchers now realize that cabbages contain different patterns of glucosinolates. Cabbage in general—but also Savoy cabbage in particular—turns out to be an especially good source of sinigrin. Sinigrin is one of the cabbage glucosinolates that has received special attention in cancer prevention research. In one recent study, short-cooked and raw cabbage were the only types of cabbage to show cancer-preventive benefits. Now I am going to cook a Poriyal with cabbage and carrot.

                                    Cabbage Carrot Poriyal recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Cabbage - 1.5 cups

Carrot - 3/4th cup

Salt - needed

Coriander leaves - few

Onion - 1 no

Gralic - 2 nos (or) Garlic powder - 1/4tsp

Turmeric powder - 1/4 tsp

Green chilly -1 no

Curry leaves - 1 strand (optional)

Oil - 1 tbsp

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                                                     To Temper:
Red chilly - 1 no

Mustard - 1/4tsp

Cumin - 1/4 tsp

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 Method:

• First chop the cabbage and carrot finely.Chop the onions and green chillies also finely.
  
• Now take a pan and add oil. Add the tempering ingredients when the oil turns hot. Now add the onions and green chillies and saute well. Add salt and saute.
  
• Now when the onion has got cooked well add turmeric powder, garlic and mix well. Then add the chopped vegetables and mix well. Saute it for 5mins and then add 1/2 glass water and allow it to get cooked with lid closed.
  
• After 15 mins check for the salt and add coriander leaves. The water should have been evapourated fully and the cabbage should have been cooked well. And the raw smell gone off.
  
• The poriyal is ready to be served with Lunch !!!

Potato Kozhambu

The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber. Potatoes were introduced outside the Andes region approximately four centuries ago, and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop, following maize, wheat, and rice.
The English word potato comes from Spanish patata. The Spanish Royal Academy says the Spanish word is a compound of the Taino batata (sweet potato) and the Quechua papa (potato).
The potato contains vitamins and minerals, as well as an assortment of phytochemicals, such as carotenoids and natural phenols and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc.
The potato is best known for its carbohydrate content.

Now I am going to cook a very quick and easy receipe kozhambu with Potato.

                                                        Potato Kozhambu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 20 mins     |  Serves:2

Ingredients

Onions - 1 big sized

Tomato -1 big size

Garlic ginger paste - 1 tsp

Potato - 2 medium sized.

Turmeric powder - 1/4 tsp

Red chilly - 3 nos

Dhaniya seeds - 1 tbsp

Pepper - 1tsp

Jeeragam - 1 tsp

Salt - needed

Coriander leaves - few

Oil - 2 tbsp

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                                                To Temper:

Mustard seeds - 1/4tsp

Urad dhall - 1/4tsp

Curry leaves - 1 strand

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 Method:

• First chop the potatoes vertically into slices and set aside. Chop the tomatoes. Dry roast pepper,jeera,red chilly,dhaniya in a pan and set aside.Dry roast chopped onions lightly and set aside.
  
• Now grind the roasted ingredients with onion into a smooth paste. Add little water to form a paste in mixer.
  
• Take a pan add oil and add the tempering ingredients. When they have spluttered add the onions, curry leaves and ginger garlic paste and saute well. When its fried well add the ground paste and mix well.

•  Add salt and all the turmeric powder and mix well.Now add tomatoes ground to a fine paste and mix well.Saute well and allow the oil to get separated.

• Now add the potato pieces to it.Allow it boil with 1.5 cups water. Now mix well, add the coriander leaves and allow it to get cooked in medium flame. Keep mixing to prevent burnt bottom.When the oil floats up switch of the stove.
• 
  
  
• Serve hot with Rice.!!

Ragi Kozhukattai

Kozhukatta or Kozhukkattai is a popular South Indian sweet dumpling made from rice flour, with a filling of grated coconut and jaggery, and is similar to Modak made in other parts of India. Usually eaten as a form of breakfast or as a snack along with tea. In Tamil Nadu the dish is traditionally associated with the Hindu God Ganesha, and prepared as an offering on the occasion of Vinayaka Chathurthi. In Kerala it is also popularly associated with Oshana Sunday eve celebrations of Saint Thomas Christians

Now I had some left over Ragi flour after preparing Koozh, so I will now show you the preparation of Ragi Kozhukattai.Its an easy and healthy snack for kids and old peoples.

                                       Ragi Kozhukattai recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time:15 mins    |  Cook time: 15 mins     |  Serves: 4

Ingredients

Ragi flour - 1 cup

Jagerry - 1/2 cup

Water - 1 cups

Mong dhall - 1/4 cup

Chopped coconut - 1 tbsp

Sesame oil - 1/4 tbsp

Salt- 1/4tbsp

Cardamon powder - 1/4tsp

Salt - 1 pinch

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Method:

• First take ragi flour in a cup and add salt and mix well.Cook the dhall in a cooker and mash it to a fine paste. In a pan add the jaggery and allow it to boil well.
  

• When the jaggery has boiled well add the cardamon powder, chopped cocont pieces and mix it well.Add 1 tsp sesame oil to the water and allow it to boil very hot. Mix the dhall to the flour well.
  
• Now add the boiling water to the flour and mix well with a laddle, Add little by little checking the consistency. Now when the flour is mixed well with water grease your hands and knead it into a smooth soft dough. You can check the heat and knead it when ite bearable to your hands. Follow the water -dhall levels , else the dough will become watery.
  
  
  
  
  
• Now grease your hands with sesame oil and  mix the dough well and make it into small balls. Now keep the ball in ur palm and press it lightly with your fingers (as u close ur palm with your fingers). The impression of your fingers will fall on the ball. Thats why its called as Pidi Kozhukattai. Now take a idly plate and grease it. Place the kozhukattais on the plate and steam it until it becomes soft and shiny.Maximum 15 mins is enough.
  

• Serve it in a plate!!
  

Melon Kiwi Mojjito

The kiwifruit or Chinese gooseberry  is the edible berry of a woody vine in the genus Actinidia. The most common cultivar group of kiwifruit ('Hayward') is oval, about the size of a large hen's egg. It has a fibrous, dull greenish-brown skin and bright green or golden flesh with rows of tiny, black, edible seeds. The fruit has a soft texture and a sweet but unique flavor, It is a commercial crop in several countries, such as Italy, New Zealand, Chile, Greece, and France. Kiwifruit is native to north-central and eastern China. Cultivation of the fuzzy kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurrene. 

Kiwifruit is a rich source of vitamin C and vitamin K, and a good source of dietary fiber and vitamin E. Kiwifruit seed oil contains alpha-linolenic acid, an omega-3 fatty acid. Kiwifruit contains carotenoids, such as provitamin A beta-carotene,lutein and zeaxanthin. 

Now we are going to prepare a welcome drink with melon and kiwi.

                               Melon Kiwi Mojjito recipe

Recipe Cuisine: American  |  Recipe Category: Beverage
Prep Time:10 mins    |  Cook time: 0 mins     |  Serves: 3

Ingredients

Melon ( muskmelon/ honeymelon/ galiamelon) - 1 cup

Kiwi - 1 no

Sparkling water (Soda) - 1 glass

Lemon - 1/2 no

Ice cubes- 4nos

Sugar/Honey - as needed

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 Method:

• First chop the melons and peel the kiwi and chop it. I have used Galia melon here.
  
• Add the fruit pieces to a blender and add honey or sugar to it. Also add juice from 1/2 lemon to it. Blend it well untill smooth.
• Take a glass, add the juice to 3/4th of the glass and add sparkling water to 1/4th level. Add the ice cubes and serve. 
  
• Enjoy the drink!!!
  

Egg Curry

Egg is a food product produced from poultry that is used as both an ingredient and a main dish for baked foods. Eggs have a hard shell of calcium carbonate enclosing a liquid white, a single yolk (or an occasional double yolk) and an air cell. The white or albumen is a clear liquid that turns to an opaque white when cooked or beaten. The yolk is orange to yellow in color, and becomes pale yellow when cooked to a solid form. The air cell increases in size as the egg ages and begins to lose moisture, thus decreasing in quality. Eggs can be cooked by boiling, poaching, frying, microwaving, or baking and they are one of the most common ingredients used for a variety of recipes. 

Now I am going to cook a very quick and easy receipe with egg, Egg Curry.It goes on well with curd rice, sambhar rice or even rasam.

                                                         Egg Curry recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Onions - 1 big sized

Tomato -1 big size

Ginger Garlic paste or grated - 1 tbsp

Eggs - 5

Turmeric powder - 1/4 tsp

Chilly powder(Dhaniya powder mixed )- 1/2 tbsp

Pepper and cumin coarsely owdered - 1/2 tbsp

Salt - needed

Coriander leaves - few

Curry leaves - 1 strand (optional)

Oil - 1 tbsp

______________________________________________________________________________

                                                To Temper:

Mustard seeds -1/4 tsp

Cumin - 1/4 tsp

Red chilly- 1no

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 Method:

• First boil the eggs and halve them vertically and set aside.
  
• Now chop the onions and tomatoes, grate the ginger garlic or grind it into a paste. Take a pan add oil and when its hot add the temper table ingredients. Add the ginger garlic paste and saute well.
  
• Add the chopped onions and saute well. Add salt and all the turmeric powder and chilly powders and mix well.
  
• Add the tomatoes and saute well until oil gets separated. After that sprinkle water and allow it to boil.
  
• Now add the ground pepper -cumin powder and mix well. After 3 mins add the halved eggs and mix well without separating the yolks. Be carefull while mixing.

• Keep mixing and saute well. Garnish with coriander leaves and switch off the flame. When the colour of the egg turns to the colour of the gravy.

• Serve hot with Rice.!!

சமையலில் செய்ய கூடாதவை

சமையலில் செய்ய கூடாதவை:

இல்லத்தரசிகளே!... சமையலில் செய்யக்கூடாத சில காரியங்கள்....
சமையலில் செய்யக்கூடாதவை...!!

* ரசம் அதிகமாக கொதிக்ககூடாது.

* காபிக்கு பால் நன்றாக காயக்கூடாது.

* மோர்க்குழம்பு ஆறும் வரை மூடக்கூடாது.

* கீரைகளை மூடிப்போட்டு சமைக்கக்கூடாது.

* காய்கறிகளை ரொம்பவும் பொடியாக நறுக்கக்கூடாது.

* சூடாக இருக்கும் போது, எலுமிச்சம்பழம் பிழியக்கூடாது.

* தக்காளியையும், வெங்காயத்தையும் ஒன்றாக வதக்கக்கூடாது.

* பிரிட்ஜில் வாழைப்பழமும், உருளைக்கிழங்கும் வைக்கக் கூடாது.

* பெருங்காயம் தாளிக்கும் போது, எண்ணெய் நன்றாக காயக்கூடாது.

* தேங்காய்ப்பால் சேர்த்தவுடன், குழம்பு அதிகமாக கொதிக்கக்கூடாது.

* குலோப்ஜாமூன் பொரித்தெடுக்க நெய்யோ, எண்ணெயோ நன்றாக காயக்கூடாது.

* குழம்போ, பொரியலோ, அடுப்பில் இருக்கும் போது கொத்தமல்லி இலையை போடக்கூடாது.