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Creamy Cauliflower Almond Soup

My Recipe Creamy Cauliflower Almond Soup Ingredients: Cauliflower florets  – 1 large cup Almonds – 12-15 nos (blanched in hot water and skin removed) Milk – ½ litre Onion – 1 Large Garlic – 6-8 pods Water – 2 glasses Pepper (powdered or crushed) – as required Salt to taste Fresh, Chopped Coriander for garnishing Method: Cook the chopped cauliflower, onion and garlic in water, in a closed pan till it is well done. Bring the milk to boil in a separate container. Blend the cooked items along with the water and blanched almonds into a smooth paste. Put the blended mixture back in the pan and add the hot milk and mix well. If the mixture is too thick, you may add hot water to bring it to the consistency of your liking.  In a low heat bring the soup to a simmer. Add the chopped coriander and let it simmer for a minute. Take the soup out and add the required salt and pepper. Serve the hot soup with crou...
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Amma's Special Fried Chicken Recipe (Indian Style)

Amma's Special Fried Chicken    From my mom's kitchen Ingredients: Chicken - 1/2 kg (medium or large pieces) Curd - 2 large tablespoons Juice of 2 medium sized lemon. Masala paste - make a thick paste of 1 medium bunch of coriander leaves, 2 green chillies and 1 Large onion  Ginger & Garlic paste - 2 large tablespoons Turmeric powder - 1 tablespoon Chilli powder - 2 tablespoons (or as per your taste) Pepper powder - 2 tablespoons Garam Masala - 1 tablespoon Salt as per taste. Oil to fry Method: Wash the chicken pieces well and drain out the water. Then mix all the ingredients with the chicken and let the pieces soak in the masala for at least 1 hour. It can be deep fried or shallow fried as per your own convenience Shallow frying method: Grease the frying pan with two spoons of oil in low flame. Place the chicken pieces in the frying pan. Now pour two spoons of oil over and around the pieces. Cover it with a lid....
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Amma’s Spicy Coconut Chutney

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Amma’s Spicy Coconut Chutney Ingredients: Fresh grated coconut – 1 half of a coconut. Small onion – 4 nos or 1 half of a medium sized regular onion Ginger – 1 inch piece- chopped Green Chillies – 2 Nos (medium sized) Dry red chillies – 3 Nos Tamarind – 5 gms (or the size of a small gooseberry) Cumin Seeds – 1 teaspoon Curry Leaves – 4 nos Salt to taste   Method: Mix all the ingredient (except the curry leaves) and grind it in a mixer to a fine, thick paste. If you have difficulty in grinding, add a couple of tablespoons of water and grind. Check for salt and chilli and add if required and grind well. Finally add in the curry leaves and grind just for a second so that the leaves are party crushed and mixed with the chutney. The spicy chutney is ready to use. It can be eaten, mixed with hot rice or had with warm, rice gruel (kanji). It can also be had with idlies and uthappam for breakfast.
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Amma’s Tomato Rasam recipe

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Amma’s Tomato Rasam Ingredients: The following are to be ground together into a smooth paste: Tomato – 3 Nos -medium sized Green Chilli – 1 number Red Chillies – 2 numbers Pepper corns -   2 teaspoon Cumin   seeds – 1 tablespoon Garlic pods – 8 nos Small Onions – 4 nos Tamarind – 5 gms (or the size of a small gooseberry) Ginger – a small piece (1/2 inch) Ingredients for Seasoning: Mustard Seeds – 1 teaspoon Asafoetida – 2 pinches Turmeric Powder – 1 teaspoon Oil or Ghee – 2 tablespoons Diced Coriander leaves Diced Curry leaves Salt to taste Method: Heat oil in a deep vessel. Lower the heat and then add Mustard seeds. Once the seeds split, add Asafoetida powder and sauté for a minute. Then add the ground mixture to the oil and add 3 – 4 glasses of water. The amount of water can be reduced or increased as per your preference of thickness of the rasam. Add turmeric powder and salt.  (If you a...
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Amma’s Sambhar Recipe

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Amma’s Sambhar Sambhar Powder Ingredients: Dry roast in low flame the following items separately and then grind together into a fine powder: Roasted Rice : 75 gms Fenugreek : 15gms Cumin : 50gm Coriander seeds :250 gm Red Chillies (preferably long ) : 150 gms This powder can be stored in an air tight, dry container for future use.                                 Basic Ingredients: Thoor Dhal (lentil) – 250 gms Garlic Pods – 15 pods Diced Vegetables (medium pieces) – can be a single vegetable or a mix of veggies like Drumstick, Brinjal, Carrot, Avarakka, Beans, Potato,   Onions (Small) – 100 gm (can use large ones as well) Diced Tomatoes – 3 nos (medium sized) Tamarind extract – 10 gms (soaked in water and juice extracted). (In case of readymade paste – 5gms is enough.) Turmeric Pow...
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