Recipes by Uma Sridharan

• Godhumai Rawai Payasam
• Wheat Idly
• Veg Paratha
• Veg Clear Soup
• Wheat Oothappam
• Wheat Pongal
• Party menu 1 by Uma Sridharan
• Potato Capsicum Curry
• Paneer Tikka
• Upma Kozhukattai
• Fruit Punch
• Punarbagam
• Jeeraga Rasam
• Araikkerai Curry
• Milagoolam

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. 

Ingredients:
Cooked raw rice (sadam) 1 cup
Water 3 cups

Method
Boil water and add cooked rice.
Let it boil for another 10 mts.
Drain.
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

Ingredients:

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

Method
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

Ingredients:
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.

Method
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

Ingredients:
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

Method
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.

Ingredients:

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

Preparation

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

Ingredients:

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

Preparation 

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

Ingredients:

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

Salt

Method

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

Ingredients

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

 

Method

Boil the carrot, potato, peas and French beans.

Peel the potato and  chop.

 Mix the vegetables, paneer and celery with the mayonnaise.

Serve.

Semiya Bagalabath - Vermicili Curd Rice

Party Menu recipe posted by Uma Sridharan

Ingredients:

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

Salt

Method 

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

Ingredients

 

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

 

Method

 

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.

Dhokla

Party menu posted by Uma Sridharan

Ingredients

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

Method

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

Ingredients:

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

Method

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

Soups

For Children Creamy Tomato Soup

For adults Veg.clear soup

Starters

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.

Dessert

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

Ingredients:

Pineapple Juice 1 ltr

Orange Juice 1 ltr

Grape Juice 1 Ltr

Ginger 250 gms

Lime juice 250 ml

Sugar 1 kg

 

Method

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

Ingredients

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

Method

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

Ingredients

Whole wheat 2 cups

Urid dhal

(Muzhu ulundh) 1 cup

Fenugreek 1 tsp

Salt to taste

Method

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

Ingredients

Atta 1 cup

Curd 1/2 cup

salt to taste

soda bi carb a pinch

coconut milk 1/2 milk

Turmeric powder a pinch

Method

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

Ingredients

Godhumai Ravai 1 cup

Milk 3 cups

sugarless khova 1/2 cup

Jaggery 1 cup

cardomom powder 1 tsp

cashewnuts & raisins to decorate

Method

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.