Showing posts with label Uma Sridharan. Show all posts
Showing posts with label Uma Sridharan. Show all posts

How to cook punarbagam for Pathiya Samayal - Uma Sridharan

After delivery, a woman's body and stomach is quite tender. It needs to be treated with care and so soft and easily digestive food should be given. Making of this punarbagam is one of the lost recipes or a recipe that many modern people dont know or understand. Here is the method to do it. Infact this is good for those even who have stomach upset or stomach ailments. Any one can have this during peak summer too which acts as a coolant to the body when combined with unsour buttermilk and salt. 

Cooked raw rice (sadam) 1 cup
Water 3 cups

Boil water and add cooked rice.
Let it boil for another 10 mts.
Punarbagam is a good food for delivered ladies, indigestion, fever and stomach upset.
It is easily digestible.
Drained water or otherwise called as punarbaga kanji can be taken with buttermilk and salt, which is first class medicine for urinary infection and heat.

Pathiya Samayal contest entry by Uma Sridharan

Jeeraga Rasam by Uma Sridharan

Tamarind: Size of a lemon
Toor Dal: 2 tbsps
Turmeric powder: ¼ tsp
Jeera: 1 Tbsp
Curry Leaves: handful
Salt: to taste
Mustard seeds: 1 tsp
Ghee: 1 tbsp

Extract Tamarind. Mix with 2 cups of water. Add salt, s and boil the tamarind water for 10 to 15 mts. In a kadai, roast the Toor dal, and Jeera. Grind them in a mixer by adding few curry leaves with little water make it as a paste. Add this Jeera – toor dal paste to the boiling tamarind water and stir well. Boil for 5 more mts. Pour ghee in the kadai, add mustard seeds and while it starts spluttering, add curry leaves and roast. Pour it to the Rasam. Remove from the fire. Serve hot with punarbagam.

Pathiya Samayal contest entry by Uma Sridharan

Araikeerai by Uma Sridharan

Araikeerai: 1 bunch
Garlic pods: 5
Turmeric powder: ¼ tsp
Mustard seeds: ¼ tsp
Urid dal: ¼ tsp
Asafoetida: ¼ tsp
Salt: to taste
Coconut oil: 1 tsp.

Cut the Araikeerai finely. Wash and drain.
In a heavy bottomed kadai, pour coconut oil, add mustard seeds and urid dal.
Let it splutter. Add araikkerai, chopped garlic pods, turmeric powder and salt.
Sauté till it till the keerai done.
Remove from fire,
Serve with rasam sadam.
You mix this keerai curry with hot rice and ghee.

Pathiya Samayal Contest Entry by Uma Sridharan

Milagoolam by Uma Sridharan

Buttermilk: 3 cups
Rice flour: 1 tsp
Green chilli: 1 (finely chopped)
Coriander leaves: 1 tbsp (finely chopped)
Curry leaves: few
Mustard seeds: 1 tsp
Jeera: ½ tsp
Asafoetida: ¼ tsp
Salt: to taste
Oil: 1 tbsp

Mix buttermilk, salt, rice flour and asafoetida.
In a heavy bottomed vessel, pour oil, add mustard seeds, jeera, green chilli and curry leaves.
When mustard seeds splutter, switch off the file and add buttermilk mixture.
Mix well. Add chopped coriander leaves.
Server with rice.

Pathiya Samayal Contest entry by Uma Sridharan

Upma Kozhukattai- Pidi Kozhukattai by Uma Sridharan

This is also known as Pidi Kozhukattai.

Raw rice 1 1/2 cup
Toor dhal  1/4 cup
Salt to taste 
Oil  2 tbs
Ghee  2 tbs
Mustard  1 tsp 
Urid dhal  1 tsp
Pepper corn 1/2 tsp
Jeera  1/2 tsp
Red chillies 3
Asafetida powder- a pinch

Grind rice, toor dhall, pepper, jeera, red chillies to a rava consistency. Heat a heavy bottomed pan, pour oil. Add mustard seeds, urid dhall and curry leaves. Pour 4 cups of water and bring to boil. Add salt and ghee. Now slowly put in the ground rice mixture.
Mix well without any lumps till the rice mixture absorbs the water and becomes soft .
Remove from heat and keep aside.
When it is cool shape them into small cylinders.
steam for 15-20 minutes.
Serve with coconut chutney

Makes a different kind of Party Starter dish

Potato Capsicum Curry by Uma Sridharan

Potatoes  1 kg
Onion  1/2 kg chopped
Capsicum  1 chopped,
Coriander  1 Tbsp, finely chopped
Sambhar Powder 2 tbsp
Dhania Powder 1 tbsp
Lime/lemon juice 2 tsp (Optional)
Mustard seeds, 
urid dhall, 
curry leaves  for seasoning
Salt to taste

Cook the potatoes. Cut Potatoes in chunks. 
Mix the potato chunks with all the powders, salt and lemon juice. 
Keep aside. Heat a heavy bottomed pan. Pour 3 tbsp of cooking oil.
Add mustard seeds, curry leaves and urid dhall
Now add chopped onion and capsicum. Sauté till onion turns transparent.
Add potato chunks. Mix well. Sauté till all the ingredients get mixed well.
Remove from the heat and sprinkle coriander leaves.

Veg Paratha by Uma Sridharan

Party menu recipe by Uma Sridharan

Grated Carrot                                   1 Tbsp
Grated Cabbage                               1 Tbsp
Wheat flour                                      1 1/2 cup
Chopped Coriander leaves               Handful
Onion                                              1
Garam Masala Powder                     1/2 tsp
Red Chilli powder                            1/2 tsp
Cut the Onions and grind it in a mixer grinder and prepare a smooth Onion paste.
In a mixing bowl, add grated Carrot, grated Cabbage, Coriander leaves, Red Chilli powder, Salt, Onion paste and Wheat flour.
Knead well all the ingredients and prepare smooth dough like the Chapathi/Paratha dough. If needed, add a little water while kneading.
Keep the dough aside for half an hour. Cover it by a wet cloth.
Divide the Paratha dough into small balls of suitable size and roll it out and cook on a tava on medium flame.
Spread ghee on the top of the Paratha.
Serve hot.

Russian Salad

Party menu recipe posted by Uma Sridharan

Carrot                             1
Celery                             1
Potato                             1
Peas                                1/2 cup
French beans                  1/2 cup chopped
Mayonnaise                    1/2 cup
Coriander leaves             1/2 cup chopped
Tomato                           1 chopped
Cucumber                       1 chopped
Capsicum                        1 chopped
Paneer                             100 gms cubed
Boil the carrot, potato, peas and French beans.
Peel the potato and  chop.
 Mix the vegetables, paneer and celery with the mayonnaise.

Semiya Bagalabath - Vermicili Curd Rice

Party Menu recipe posted by Uma Sridharan

Semiya      (Vermicelli)          1 cup
Curd                                     1 cup
Carrot                                   1 grated
Raisins                                  2 tbsp
Cucumber                             1/2 chopped                                   
Mustard seeds                      1 tsp
Cashew nuts                         2 tbsp chopped
Green chillies                        2 chopped
Curry leaves
Coriander leaves                    1 handful chopped
Ghee                                       2 tbsp

Heat oil in a tava and fry the Semiya in a low flame until it turns colour.
Boil  4 cups of water
Add the Semiya in the boiling water.
Let  it  boil till it becomes soft.
Drain the water.
 Heat ghee in a small pan and add the mustard seeds, green chilles and curry leaves. Then fry the cashews.
Now mix the vermicelli with curd, salt, chopped vegetables, raisins and all the seasonings.
Garnish with coriander leaves.

Veg Clear Soup by Uma Sridharan

Party Menu recipe posted by Uma Sridharan

Coarsely chopped cabbage, onion, carrot, spring onion and capsicum – ½ cup each
Very easy to make.
Boil 2 Ltrs of water.
Add enough salt.
Now add the vegetables. Simmer it for 5 mts. Serve hot.

Creamy Tomato Soup by Uma Sridharan

Contest Entry recipe posted by Uma Sridharan

Ripe Tomato 500 gms
Milk 1/2 cup
fresh cream 3 tbsp
onion 1 chopped
for white sauce
refined flour 2 tbsp
Butter 2 tbsp
Milk 2 cups
Cut tomatoes intoi  half. In a heavy bottomed vessel, place cut tomatoes and chopped oinons along with 1/2 cup of milk. Bring it to boil. Simmer it. Let it boil till the onions become soft. Blend it in a mixie.
Mix the white sauce with the tomato - onion mixture. pour 3 cups of water and heat it. Simmer it for 5 to 7 mts. Remove from the heat. Add pepper and salt according to your taste. Add the fresh cream slowly and mix.Garnish with leeks and finely chopped coriander leaves.
White sauce
Heat the butter in a heavy bottomed vessel. and add the flour.Remove from the heat.  Pour 3 to 4 tbsp milk to it and stir. Mix well. Now add the rest of the milk and stir. Again place the vessel in a low heat and the sauce thickens.


Party menu posted by Uma Sridharan

Gram flour                            1 cup
Juice of a lime
Sugar                                     1 tsp
Turmeric powder               1/4 tsp
Ginger paste                        1/2 tsp
Green chilli                           1 crushed
Water                                     3/4 cup         
Soda bi carb                        3/4 tsp
For seasoning
Mustard seeds                    1 tsp
Chopped coriander leaves          handful
Grated coconut                   handful
Green chillies                      2 finely chopped

Mix salt, sugar, lemon juice along with 3/4 cup of water. Mix gram flour, turmeric powder, crushed chilli  and ginger paste. Slowly add the water mixture and prepare a smooth batter.
Grease a suitable baking dish to steam Dhokla.  
Heat a cooker or steamer with enough water to steam. When the water is hot, mix soda bi card with the batter and pour it into the greased baking dish. Now steam it for 10 mts.
Remove from the fire. Let it cool for few mts. Remove the Dhokla carefully from the baking dish.
Cut into big cube.
Heat a kadai, pour oil and add mustard seeds. When the mustard seeds splatter, add coconut and green chillies. Remove from  the fire. Pour it over the dhoklas. Garnish with chopped coriander leaves.
Serve hot.

Vegetable Kebab by Uma Sridharan

Potato                          250 gms
Paneer                         200 gms 
Cauliflower                   grated  1 cup 
Capsicum                    1 finely chopped
Green chilly                  3 finely chopped  
Coriander leaves         chopped handful
Maida                          1 cup
Red chilly powder       1 tsp  oil for frying
Boil and mash potato. Grate paneer.  Heat oil in a kadai. Sauté grated cauliflower and capsicum for 2 to 3 mts. Add mashed potato, grated paneer and green chilli. Add enough salt. Remove it from the flame and let it cool. Make small balls of the mixture and keep aside. Make a smooth batter by mixing maida, salt, red chilli powder and  water. Heat enough oil for deep frying in a pan. Dip the balls in the batter and deep fry them until they turn golden brown.   Serve hot        .

Party menu idea - 1 by Uma Sridharan

Welcome Drink
For Children Orange Juice
For adults Fruit punch
For Children Creamy Tomato Soup
For adults Veg.clear soup
Veg.rolls, paneer tikka, veg.kababs, dholka and samosas
Main Menu
 Veg.Parantha, Malai Koftha, masal dosai, chutney, sambhar, Bisibele Huli Anna, Baby potato Fry, Onion Raitha, Russian Salad, Brinji, Gobi Manchurian dry, Semiya Bahalabath, chips, pappad, ginger pickle and avakkai
for children
Veg.noodles, fingerchips, bhelpuri, poori, potato masala, curd rice and chips.
Fried ice cream, Fruit salad, gulab jamoon, carrot halwa.
2 types of ice creams - vanilla and butter scotch - separate or with Fruit salad, gulab jamoon, carrot halwa.
Sweet paan for children
Regular paan for adults

Fruit Punch by Uma Sridharan

Party menu recipe by Uma Sridharan

Pineapple Juice 1 ltr
Orange Juice 1 ltr
Grape Juice 1 Ltr
Ginger 250 gms
Lime juice 250 ml
Sugar 1 kg
Scrap ginger and grind it in mixie. Extract the juice.
Mix all other ingredients. Keep it refrigerated. While serving mix it with soda and serve. Instead of lime juice limca can be used.

Godhumai Pongal / Wheat Pongal by Uma Sridharan

Contest entry by Uma Sridharan for Wheat based recipe contest


Godhumai Ravai 1 cup
Moongdhall 1/4 cup
Ginger 1 tbsp choopped
Jeera 1 tsp
Pepper corn 1 tsp crushed
Asafoetida 1/2 tsp
Turmeric powder 1/2 tsp
Curry leaves
Salt to taste
Ghee 3 tbsps


Pressure cook godhmai ravai and moongdhall with 2 cups of water.
Mash the pongal. Add salt, ginger, crushed pepper corn, asafoetida and jeera.
Fry curry leaves in ghee and add it to the pongal. Mix well.
serve hot with Coconut chutney and kothsu

Recipe to make healthy Godhumai Idly or Wheat Idly by Uma Sridharan

Wheat Based contest entry posted by Uma Sridharan

Whole wheat 2 cups
Urid dhal
(Muzhu ulundh) 1 cup
Fenugreek 1 tsp
Salt to taste

Soak wheat, fenugreek seeds and urid dhall seaprately. soak them for 1/2 hour.
Start the grinder. Now add fenugreek seeds. Let it grind for 2 to 3 minutes. Now add urid dhall.
When urid dhall is half done, add soaked wheat and grind to a smooth batter. add salt.
Let the batter ferment for 8 hours.

Pour them in Idly moulds and steam them for 7 to 10 mts.

Serve hot with vengaya chutney or pudina chutney or veg kurma

Wheat Oothappam by Uma Sridharan

Wheat based contest entry by Uma Sridharan

Atta 1 cup
Curd 1/2 cup
salt to taste
soda bi carb a pinch
coconut milk 1/2 milk
Turmeric powder a pinch

Mix atta, curd and salt. Pour enough water to make it a thick batter. Prepare the batter without any lumps. Keep it aside for 6 to 8 hours.
Now mix coconut milk, soda bicarb and turmeric powder to the batter. mix well.
Grease dosaikal or nonstick tava. Pour one big laddle of batter in the tava. sprinkle oil or ghee around oothappam. when it becomes golden brown, Turn side and cook.
Serve hot with coconut chutney. Finely chopped onions, carrots or cheese can be used as topping.

Godumai Rawa Payasam / Wheat Rawa Payasam by Uma Sridharan

Contest entry posted by Uma Sridharan
Godhumai Ravai 1 cup
Milk 3 cups
sugarless khova 1/2 cup
Jaggery 1 cup
cardomom powder 1 tsp
cashewnuts & raisins to decorate
Wash godhumai ravai, add 1 cup of milk and 2 cups of water. Pressure cook for 10 mts.
Ravai should be thoroughly cooked.
Boil remianing two cups of milk. dissolve jaggery in little water and strain. Add it to the milk. bring it to boil.
Now add cooked godhumai ravai. mix well. Cook it in sim flame.
Add sugarless khova and cardomom. Fry cashewnuts and raisins in ghee and add it to the payasam. Serve hot.