Showing posts with label Laxmi. Show all posts
Showing posts with label Laxmi. Show all posts
Bhangra Pepsi
Party Menu recipe posted by Lakshmi
Party Menu 1 by Laxmi
Welcome drink: Bhangra pepsi,
Apple cinnamon juice,
Pineapple pinacolada (mocktail)
Soups: cream of potato soup
Murungakkai soup
Starters: vegetable shawarma
Pani poori
Corn cheese balls
Masal vadai
Salads: chick peas salad
Macaroni salad
Separate counters for Kids: Chocolate fountain
Cotton Candy
Pop Corn – salted and sweet
Main course: Chilli garlic rice (Chinese)
Spinach Lasagna
Vegetable augratin
Pasta with Arrabiata sauce
Plain phulkas, onion kulchas
Bisi bela bath
Rawa Idly
Idiyappam
Curd rice
Main course side dishes
Baby corn Manchurian for chilli garlic rice
Vegetable Jalfraize, Kadai Paneer and Dum Aloo for phulkas
Potato chips for bisibela bath
Coconut chutney for rawa idli
Vada curry for idiyappam
Cut mango Pickles and vetha kuzhambu for curd rice
Deserts: carrot halwa and Baskin and Robbins icecream (black currant and butterscotch flavours)
Cut fruits
Chocolate mousse
Paalaadai pradaman
Ras malai
Last but not the least separate counter for Pan beeda (different varieties)
As the contest rules do not demand own recipes, I am not giving them for each and every thing…
I wanted to see to it that the menu should have atleast a few items to each category of people in the party…bcoz in many families I have seen that elder people( like my mom) who are reluctant to even taste anything other than their own cuisine, they infact deem anything other than that equal to non-veg…
I may probably name it as KADAMBA MENU…bcoz it is a combo of many cuisines – right from our south Indian chettinadu, north Indian, continental and Chinese
Maybe I can explain one or two which might be unheard of…like Bhangra Pepsi…
And then regarding Shawarma, you must all have heard that it is quintessentially Arabic and hence non-vegetarian…but recently I found at one of the Chennai restaurants (called Veg Nation) that they serve the vegetarian version of it for the first time…I went and tasted it, it was awesome…no wonder youngsters go ga-ga over shawarmas…so I included it in my starters’ list.
All the other items in my menu are famous ones and hence no need for briefing, I guess
Day 2 Diet plan by Laxmi
Day Two:
Break Fast :
Dosa and Steamed Vada Curry
Recipe for Vada Curry:
Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.
Lunch:
Rice
Poosani Sambar
Vazhathandu Curry
Pudina Thuvaiyal
Soya Granules Dry Curry
Lemon Rasam
Curd
Sambar Recipe:
Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.
Vazhathandu Curry:
Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazhaithandu and mix well. Finally garnish with 2 tbsp of grated coconut.
Pudina Thuvaiyal:
Fry Urad dal and red chillies in half a tsp oil. Switch off the stove and add pudina leaves and fry for a min in that heat. Then grind with salt and add lemon juice to retain the green colour and taste.
Soya Dry Curry:
Soak Soya granules for fry mins. In a pressure pan, fry finely cut onions and tomatoes. Add ginger garlic paste and saute well till the raw smell is gone. Add turmeric powder, chilly powder and salt and fry for a few more mins. Then add squeezed soya graules and a cup of water. Close lid and pressure cook for 2 whitsles. Then open lid and fry till all moisture is absorbed and dry. Finally add cut coriander leaves.
Eve snack:
Apple, Papaya, Musk melon and sprouts salad.
Dinner:
Mushroom Soup
Pasta with Arrabiata Sauce
Mushroom Soup:
Saute peeled garlic, onions and mushrooms. Add 1/4th cup barley and 8 cups of water and simmer for 40 mins. Then puree the soup and add salt and bring it to a boil. Fry finely cut garlic pieces in olive oil till golden brown and use it for garnishing.
Pasta Recipe:
Cook whole wheat pasta with salt
Drain and keep it aside.
Blanch Tomatoes and peel skin.
For Arrabiata Sauce:
Fry Peeled Garlic in Olive Oil along with red chillies and grind with blanched tomatoes and fresh basil leaves and salt.
In a pan add olive oil and sliced onions and add the arrabiata sauce and cooked pasta and bring it to a boil. Remove from fire and add Oregano Seasoning.
As I made it for dinner time, I did not add grated cheese. It tasted good even without the cheese. And it is healthy too as it is whole wheat.
These are not cooked specially but a daily routine cooking for my family. In most recipes I have mentioned which oils I have used. In general, i try to use 3 to 4 types of oils in daily cooking which include Rice Bran, Gingelly and Olive Pomace. I use Coconut oil and Ghee to the barest minimum.
Break Fast :
Dosa and Steamed Vada Curry
Recipe for Vada Curry:
Soak and Grind Channa Dal and Thuvar Dal with Red Chillies, salt and saunf and steam the ground mixture in idly pan and do the rest like usual vada curry.
Lunch:
Rice
Poosani Sambar
Vazhathandu Curry
Pudina Thuvaiyal
Soya Granules Dry Curry
Lemon Rasam
Curd
Sambar Recipe:
Pressurecook half cup of thuvar dalw ith turmeric powder. In a pressure pan temper mustard, methi seeds, curry leaves, one green chilly. Add chopped tomato and fry well. Add tamarind extract and cut pumpkin pieces, sambar powder, salt and close lid and pressure cook for 2 whistles. Open, add mashed thuvar dal and bring it to a boil.
Vazhathandu Curry:
Boil finely cut vazhathandu and 1/4cup payatham paruppu with salt and turmeric powder in just enough water (so that we need not drain the water). After all the water is absorbed switch off the stove. In a kadai tempermustard seeds andjeera with curry leaves and add it to vazhaithandu and mix well. Finally garnish with 2 tbsp of grated coconut.
Pudina Thuvaiyal:
Fry Urad dal and red chillies in half a tsp oil. Switch off the stove and add pudina leaves and fry for a min in that heat. Then grind with salt and add lemon juice to retain the green colour and taste.
Soya Dry Curry:
Soak Soya granules for fry mins. In a pressure pan, fry finely cut onions and tomatoes. Add ginger garlic paste and saute well till the raw smell is gone. Add turmeric powder, chilly powder and salt and fry for a few more mins. Then add squeezed soya graules and a cup of water. Close lid and pressure cook for 2 whitsles. Then open lid and fry till all moisture is absorbed and dry. Finally add cut coriander leaves.
Eve snack:
Apple, Papaya, Musk melon and sprouts salad.
Dinner:
Mushroom Soup
Pasta with Arrabiata Sauce
Mushroom Soup:
Saute peeled garlic, onions and mushrooms. Add 1/4th cup barley and 8 cups of water and simmer for 40 mins. Then puree the soup and add salt and bring it to a boil. Fry finely cut garlic pieces in olive oil till golden brown and use it for garnishing.
Pasta Recipe:
Cook whole wheat pasta with salt
Drain and keep it aside.
Blanch Tomatoes and peel skin.
For Arrabiata Sauce:
Fry Peeled Garlic in Olive Oil along with red chillies and grind with blanched tomatoes and fresh basil leaves and salt.
In a pan add olive oil and sliced onions and add the arrabiata sauce and cooked pasta and bring it to a boil. Remove from fire and add Oregano Seasoning.
As I made it for dinner time, I did not add grated cheese. It tasted good even without the cheese. And it is healthy too as it is whole wheat.
These are not cooked specially but a daily routine cooking for my family. In most recipes I have mentioned which oils I have used. In general, i try to use 3 to 4 types of oils in daily cooking which include Rice Bran, Gingelly and Olive Pomace. I use Coconut oil and Ghee to the barest minimum.
Two Day diet plan by Laxmi
Two Day Diet by Laxmi
Day - 1
Breakfast:
Idly and Indian Flag Tricolour Chutney
Seasonal Juice (This season it is watermelon Juice)
Recipe for Green Chutney:
Fry Peeled Garlic, Red Chillies and 2 tomatoes.
Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste
Recipe for White Chutney:
Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves.
Recipe for Red Chutney:
Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always)
All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil)
Lunch:
Garlic Kozhambu
Chow Chow Molagootal (Kootu)
Cucumber Pachadi
Bittergourd Curry
Lemon - Garlic Rasam
Curd
Recipe:
Kootu: Pressure cook Thuvar dal with turmeric powder and mash well. Boil chow chow with salt and turmeric powder, fry little urad dal and red chillies and grind with one tbsp grated coconut and jeera. Add ground mixture and mashed dal to boiled vegetable and add enough water and bring it to boil. Temper mustard seeds and curry leaves in 1 tsp coconut oil.
Kozhambu:
Take 2 tsp gingely oil in a pan, temper mustard and curry leaves and fry peeled and cut garlic till golden brown. Add cut tomatoes and fry for one more min. Then add tamarind extract and add kozhambu powder, salt and half tsp jaggery and boil till it thickens.
Pachadi:
Grate cucumber, add to curd with little salt. Temper with mustard and curry leaves.
Bittergourd curry:
Fry Onions, tomatoes and bitter gourd pieces with salt and keep it closed till cooked. Then add red chilly powder and saute for a few more minutes.
Lemon Garlic Rasam:
Take finely cut tomatoes (2) one slit green chilly and 1/4 tsp turmeric powder in a microwave bowl and microwave on high for 2 mins in a closed container. Take it out and mash it well and add 2 tbsp boiled and mashed thuvardal and add 4 cups of water. Add salt, 2 tsp rasam powder, 1/2 tsp jaggery and bring it to a boil. Switch off stove as soon as froth is formed on top. Temper Jeera, Mustard and finely cut garlic in 1/2 tsp ghee and add cut coriander leaves. Finally squeeze in one lemon.
Evening Snack: 4pm mostly seasonal fruits
This month it is Musk Melon with Honey for Taste
Boiled Peanuts and Pomegranate.
Dinner: 7pm
Ragi Dosa with left over Green and Red Chutneys from the morning.
Recipe: Usually while grinding for Idly/Dosa, I reserve some Ulunthu maavu for adding sprouted Ragi flour, Ferment and Make Ragi Dosa for kids. If they dont prefer that I serve multigrain Meusli with milk.
Usually Dinner without Rice, such as Chappathi or Oats Kanji, Or Ragi Kanji or Kellogs - K
If they preer to have Ragi Dosa, then it is one cup of milk (or flavoured Soya Milk for all four before retiring to bed).
Day - 1
Breakfast:
Idly and Indian Flag Tricolour Chutney
Seasonal Juice (This season it is watermelon Juice)
Recipe for Green Chutney:
Fry Peeled Garlic, Red Chillies and 2 tomatoes.
Grind it with a big bunch of Kothamalli and slat and squeeze a little lemon juice for retaining green colour and taste
Recipe for White Chutney:
Grind grated coconut, green chillies, roasted gram dhal (pottu Kadalai) and salt and temper with mustard seeds and curry leaves.
Recipe for Red Chutney:
Fry 1/4 tsp Dhaniya seeds, Red Chillies, Peeled Garlic Pods, Onion and Tomatoes in that order and grind with salt and Lemon Juice (I use Lemon Juice instead of Tamarind for Chutneys always)
All above items are fried and tempered with very little oil (Used PORNA Rice Bran Oil)
Lunch:
Garlic Kozhambu
Chow Chow Molagootal (Kootu)
Cucumber Pachadi
Bittergourd Curry
Lemon - Garlic Rasam
Curd
Recipe:
Kootu: Pressure cook Thuvar dal with turmeric powder and mash well. Boil chow chow with salt and turmeric powder, fry little urad dal and red chillies and grind with one tbsp grated coconut and jeera. Add ground mixture and mashed dal to boiled vegetable and add enough water and bring it to boil. Temper mustard seeds and curry leaves in 1 tsp coconut oil.
Kozhambu:
Take 2 tsp gingely oil in a pan, temper mustard and curry leaves and fry peeled and cut garlic till golden brown. Add cut tomatoes and fry for one more min. Then add tamarind extract and add kozhambu powder, salt and half tsp jaggery and boil till it thickens.
Pachadi:
Grate cucumber, add to curd with little salt. Temper with mustard and curry leaves.
Bittergourd curry:
Fry Onions, tomatoes and bitter gourd pieces with salt and keep it closed till cooked. Then add red chilly powder and saute for a few more minutes.
Lemon Garlic Rasam:
Take finely cut tomatoes (2) one slit green chilly and 1/4 tsp turmeric powder in a microwave bowl and microwave on high for 2 mins in a closed container. Take it out and mash it well and add 2 tbsp boiled and mashed thuvardal and add 4 cups of water. Add salt, 2 tsp rasam powder, 1/2 tsp jaggery and bring it to a boil. Switch off stove as soon as froth is formed on top. Temper Jeera, Mustard and finely cut garlic in 1/2 tsp ghee and add cut coriander leaves. Finally squeeze in one lemon.
Evening Snack: 4pm mostly seasonal fruits
This month it is Musk Melon with Honey for Taste
Boiled Peanuts and Pomegranate.
Dinner: 7pm
Ragi Dosa with left over Green and Red Chutneys from the morning.
Recipe: Usually while grinding for Idly/Dosa, I reserve some Ulunthu maavu for adding sprouted Ragi flour, Ferment and Make Ragi Dosa for kids. If they dont prefer that I serve multigrain Meusli with milk.
Usually Dinner without Rice, such as Chappathi or Oats Kanji, Or Ragi Kanji or Kellogs - K
If they preer to have Ragi Dosa, then it is one cup of milk (or flavoured Soya Milk for all four before retiring to bed).
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