Indian Cooking Recipe : Spicy Bean Soup
Ingredients:
For the chilli bean soup
900 gms (2 lb.) tomatoes
1 onion, chopped
1 capsicum, chopped
3 spring onions
1 small can (220 gms) baked beans
3 tsp sugar (approx.)
½ tsp chilli sauce
2 tbsp oil
salt to taste

For the white sauce
2 tbsp butter
2 tbsp plain flour
2 teacups milk
salt and pepper to taste

For serving
Grated cheese and chilli sauce

Method:
For the white sauce
Melt the butter, put the flour and cook for 2 minutes without browning and keep on stirring throughout.
Take out from the heat and gradually add the milk.
Combine until well blended.
Return to heat and cook slowly, stirring throughout until the sauce thickens.
Put salt and pepper and mix properly.

For the chilli bean soup
Chop the spring onions with half the leaves into small pieces.
Keep aside one whole tomato. Cut the remaining into big pieces, put 5 teacups of water and cook.
When cooked, take out a soup by passing through a sieve.
Cut the remaining tomato. Heat the oil in a vessel and sauté the onion for 1 minute.
Put the capsicum and spring onions and sauté for 2 minutes.
Put the tomato soup and boil for at least 10 minutes.
Put the chopped tomato, baked beans, white sauce, sugar, chilli sauce and salt and cook for a few minutes.
Serve hot with grated cheese and chilli sauce.

PONGAL

Sweet pongal

Ingredients:

raw rice 1cup

jaggery 2cup

ghee 2tbs

cashewnuts 5 fried in ghee

raisins 5

cardamom powder 1/2tsp

Method:

Wash the riceadd 3 cups of water and pressure cooker for 3to 4whistle.

Put jaggery in a heavy bottomed vessel,add 1/2cup of water and bring to boil.when it starts boiling remove from stove and strain it so that any mudand rug will be removed.

Now open the cooker and add jagerry syrup.keep it on the stove and stir continuously on low flame till both rice jaggery syrup mix well and add fried cashewnuts,raisins,cardamampowderand remaining ghee.

Pongal kolam

Kerala Avial

Kerala Avial

Ingredients

Rawbanana,white pumpkin,cucumber,brinjal,drumstick.

green chillies 8pcs

coconut 1cup

jeera 1tsp

turmeric powder 1tsp

tamarind juice 1/2 cup

coconutoil 2tsp

salt asper taste

curry leaves 6

Method

1.cut all vegetables in to big pieces and take about 2cups.

2.heat oil and add the vegetables cook untill soft.Add water and tamarind juice little by little .while it is getting cooked.Add a pinch of turmeric.

3.Make a soft paste of jeera,coconut,green chillis.Add this paste above cooked vegetables.

4.Finally garnish with curry leaves.

Sri Krishna Jayanthi

Sri Krishna Jayanthi

Sri krishna Jayanthi celebration of lord sri Krishna was born on the "Rohini"nakshatram on Ashtami day.The festival Krishna jayanthiis also known as "Gokulashtami"and"Janmashtami".Theactual day of celebration can two different days as the star of"
Rohini"and ashtami may not be on the same day.This occurs between August and September.

Sri Krishna Jayanthi recipe

Vella seedai

ingredients:

rice flour 2cups

jaggery 1cup

coconut grating1/2cup

fried urudhal powder 1tsp

oil for frying

Method:

1.prepare syrup of jaggery with little water.

2.Add rice flour ,dhal powder,coconut grating,cardamom powder to the syrup,prepare the dough.

3.make a small balls and keep aside for 30 minutes.

4.Heat the oil in adep pan fry the seedai till it turns crispy and brown.

5.Your vella seedai is ready for the neivedyam!

Chicken 65

Chicken 65

Ingredients:

Boneless chicken 1/2kg(cut into bite sized pieces)

chilli powder 2tsp

lime juice 3tbs

curd 2tbs

Ginger garlic paste 2tsp

salt to taste

food colouring alittle

oil for deep frying

Method:

Take bowl and mix all of the mention ingredients (except oil)and allow to marinate for 3to4 hours.Then,heat oil in a pan and deep fry the marinated chicken pieces till golden brown.

Tomato chutney

Tomato chutney

Ingredients:

Tomato 2nos

coriander leaves (choped) 1/2cup

green chillis 3nos

tamarind asmall gooseberry size

uraddhal 2tbs

asafotida powder1/4tsp

mustard 1/2tsp

oil 2tsp

salt asper taste

Method:

Cut tomato in to pices.

In a kadai put one tsp oil and fry uradhal till it turns slightly red .Add green chillies and fry for a while.Then add tamarind and fry that too for a second.Then add tomattoes and asafotida powder and fry for 2to3 mins on a low flame before removing add coriander leaves and fry just for a second.Switch off the stove.Allow to cool.Add salt and grind altogether to a paste.Season it with mustard seeds.

l

Chettinadu parotta

Chettinadu parotta

Ingredients:
Maida 2cup
Butter 2tbs
salt to taste
Method:
Mix flour,salt and required water to mae a dough cosidency.Rub oil over and knead it soft.Let it rest for an hour.
With a help of rolling pin take a lemon size dough.
Roll it to make a small round&apply some butter to it.fold into two again fold the same

Heat a pan,when it gets hot and parotta& let it cook for a minute.when it starts to get small bubbles turn around & add a small tsp oil around the parotta.When the brown spots appear take it out & keep it an in a covered box.Serve hot with onion raitha and kuruma.