No Cook 5 Minute Recipes – COLD MEDLEY

These recipes involve no cooking and can be brought about with basic ingredients at home.
Supplement ….Experiment ….and Share it with us as well…

Happy no – sweat cooking!!!

Cold Medley

It’s a hot summer day and looking to have a Cold Soup without having to sweat it out?
In a blender add:
Deseeded Watermelon – 1 cup
Diced Tomato – 1
Finely chopped Bell pepper – 1/2
Diced Cucumber – 1 medium

Blend well and strain. Add lime juice, salt & pepper as required. Add a blob of fresh cream for added taste. Serve chilled with spicy potato wafers.

….more to follow…Keep tuned.

By Mrs. Mira Balachandran; mira.balachandran@gmail.comFres

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TIPS FOR BETTER COOKING – PART – III

1.To get nicely roasted Colocasia or Seppankizhangu mix a little bit of Besan
[Kadalai Maavu] with sour curd and coat the curry to get the crispiness.

2.If you want the ladies finger pieces to be separate in a subji add a table spoon of curd or tamarind water while sautéing.

3.When you realize there is excessive salt in a dish that has to be reduced you can try any of the three following options: Add a tsp of sugar or a few pieces of potatoes or add a few pieces of raw papaya.

4.When you are left with excessive coffee decoction store the same after adding some sugar to it. It will be as good as new the next day.

5.If the holes in the coffee filter are clogged, clean and wipe the filter dry and show the pores over the gas flame for a few seconds. Tap the filter upside down and all the powder stuck in the holes will fall off, clearing the clogs.

6.While melting butter to get ghee add a little bit fenugreek towards the end will add an extra aroma & flavor to the ghee.

7.A piece of jaggery added to ghee will help preserve it longer.

8.While frying chips or other snacks if there is a danger of the oil spilling over it can be prevented by dropping a few curry leaves or a bit of tamarind into the oil.

9.During winter for quick setting of curds, you can add a small ball of tamarind along with a spoon of curd to the milk for speeding up the process.

10.If your idly or dosa batter has turned too sour just pour two or three tumblers of water to it and wait. After a while drain the water that accumulates on top and then use the batter.

Tips By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

TIPS FOR BETTER COOKING – PART – II

1.To make dosas easily rub the tawa with an onion cut into two.

2.If the dosa batter gets stuck on to the tawa add salt to a little bit of oil and rub the surface with this mix. You can make the next dosa easily.

3.Immerse lime in hot water for a few minutes before extracting juice to get the maximum juice.

4.For making crisp potato chips, slice and place the potatoes in a white cloth, tie it and drop it in boiling water and immerse for five mins. Remove slices and put them in cold water to which salt has been added. Your chips will be extremely crisp.

5.Want to make crisp Pakodas? Add a bit of ghee and curds seasoned with salt and mix the batter.

6.You can also add powdered ground nuts to the besan batter to make them extra crispy.

7.Adding a pinch of salt to turmeric powder or Chilli powder will help in preserving them longer

8.If you have run short of curds to make curds, you can make use of lime juice.

9.While storing coconuts ensure the ‘kudumi’ portion is upright. It will stay good for a long time.

10.Branches of Goose Berry trees can be cut into 3 – 4 pieces and dropped inside a well with salt water. These branches remove the salt from the well water.

TIPS BY: MRS MIRA BALACHANDRAN; mira.balachandran@gmail.com

The Madaras Kafe

Think Madras and you can’t help but think of Carnatic music and Kanjivaram sarees; Temples and Malli poo; hot Idlis and Filter Kaapi. The city that has transformed over the years – right from its name, now Chennai – to keep up with its more ‘Modern & Hep’ counterparts across the country, still retains its affiliation to tradition and culture. This is why it is still considered to be safe, cautious & balanced in its approach to and acceptance of western influences.

In terms of cuisine The Madaras Kafe, a new restaurant, is a perfect reflection of this mixed culture the city sports. Situated in the basement of the plush up market mall, Ispahani center, Idli Sambar gives way to newer versions – Fried Podi Idli [ mini idlis fried in oil and tossed in ‘Molaga Podi’ ] Gummang kuthu Idli [ mini idlis mixed in a spicy paste of tomato and onions] and more such remixed versions.

The menu has something for all. The ‘Urulai kucchi chips’ [French fries] for the light snacker; a smattering of milk shakes and sandwiches for a casual snack; the desi version of pizzas with Manchurian and pannier fillings for a feel good lunch.

For those with a sweet tooth you can choose between brownies with sauces or the traditional sweets like boli that are imaginatively and cleverly named to tempt you to try them.

The highlight perhaps is the filter Kaapi and the variety of ‘Chai’s they serve in traditional ‘dabara tumblers’. Be it the Masala Chai or the Inji Chai or the Masala milk the taste is excellent.

If you want to meet a friend and chit chat for a bit while you snack away in a quiet and nice ambiance The Madaras Kafe is the place for you.