KNOW YOUR CUTLERY AND CROKERY BEFORE YOU SERVE

Jhalak JUICE GLASSES

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WINE GLASSES

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BRANDY / COGNAC GLASSES

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COCKTAIL GLASSES

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CHAMPAGNE GLASSES

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SHOT GLASSES

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VODKA GLASSES

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MILKSHAKE GLASSES

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SPOONS , FORKS AND KNIVES

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 PLATES AND BOWLS

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TABLE ARRANGEMENT

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PLATE SIGNALS 

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LEMON RASAM

                            

                             

INGREDIENTS 

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Water.                       3 cups

Green chilli.              5 - 6

Curry leaves

Turmeric powder.      1/4 teaspoon

Salt to taste

Lemon juice.             2 teaspoons

Fresh coriander for garnishing

Mustard and hing ( asofotedia ) for seasoning

                                                      METHOD

                                                      =======

1 . Pour 3 cups of water in a vessel .

2 . Add turmeric , salt , curry leaves to the water 

3 . Slit the green chillies in the center and add it to the water .

4 . Boil this for about 10 - 15 minutes . 

5 . Season with mustard and hing .

6 . Add finely chopped coriander .

7 . Just before serving add 2 teaspoons of lemon juice . Never add lemon juice when the rasam is hot , it tends to taste bitter .

CUCUMBER RAITHA

 INGREDIENTS 

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Cucumber.               1

Grated coconut.       1/4 cup

Green chilli.              5 - 6

Mustard.                   1/4 teaspoon

Curd.                        1 big cup

Fresh coriander.    

                                                   METHOD

                                                  ========

1 . Peel and finely chop cucumber .

                          

2 . Grind the coconut , green chillies , mustard and coriander without adding water.

3 . Beat up the curd nicely . Add cucumber and the grinded stuff to the curd .

4 . Add salt before serving . If you add it earlier , the raitha becomes too watery because of the cucumber .

5 . Seasoning with mustard is optional .

NEER DOSA

                                    

                                 

INGREDIENTS 

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Raw rice , soaked.                     1 cup

Salt to taste

Oil for cooking

                                                      METHOD

                                                     ========

1 . Soak the rice in water for at least 2 hours . Then drain and wash it .

2 . Add water and grind to make a very fine batter .

3 . Add salt and more water if necessary to make a thin batter of pouring consistency .

4 . Heat a non-stick tava  , grease the tava with little oil and pour a ladleful of batter from a little height so that you get plenty of holes . Do not try to spread the batter with a spoon .

          

                    

5 . Cook the dosa on one side only taking care that it does not turn brown . Fold it to make a semi circle .

6 . Serve hot with chutney .

QUICK RAWA IDLI

INGREDIENTS 

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Semolina ( RAWA ).                 2 1/2 cups

Buttermilk.                             4 cups

Fruit salt.                               1 tablespoon 

Oil.                                        2 tablespoons

Salt to taste

Ghee for greasing

FOR THE TEMPERING

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Cumin seeds ( jeera ).            1 teaspoon

Chopped green chillies.         As per your taste 

Curry leaves ( kadi patta ) 

Oil                                          1 tablespoon

                                                         METHOD

                                                        ========

1 . Mix semolina , buttermilk , and salt together in a bowl . Keep aside for 30 minutes .

2 . Prepare a tempering by heating the oil and adding cumin seeds , green chilli and curry leaves . When the cumin seeds crackle , add the tempering to the semolina batter .

3 . Add the fruit salt , mix well and pour the batter into greased idli moulds . Steam for 10 minutes .

4 . Serve hot with a chutney of your choice .

   

IDLI

INGREDIENTS 

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Parboiled rice.                                  3 cups

Whole black gram ( urad dal )          1 1/4 cup

Salt to taste

Ghee for greasing

                                                      METHOD

                                                      =======

1 . Wash and soak the rice and urad dal in luke warm water for 4 - 5 hours .

2 . Drain , wash and grind to a smooth paste .

3 . Add little salt to the batter and keep aside overnight to ferment .

4 . Put spoonful of batter into greased idli moulds and steam for 15 minutes .

5 . Serve hot with coconut chutney and sambar .

THANDAI

                  

                               

INGREDIENTS

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Full cream milk.                              1 1/2 litres

A few saffron threads

Sugar.                                             1 1/2 cups

Almonds , peeled & blanched.         15 - 20

Cashew nuts , soaked.                     10 - 15

Pistachios , peeled & blanched.       20

Melon seeds ( magaz ).                    3 tablespoons

Poppy seeds ( khus khus )               3 tablespoons

Green cardamom seeds.                 1 teaspoon

Dried rose petals.                           20 - 25

Cinnamon.                                      1 inch

Black peppercorns.                        8 - 10

                                                         METHOD

                                                        ========

1 . Bring milk to boil in a pan ; add saffron and sugar and simmer for a few minutes .

2 . Grind almonds , cashew nuts , pistachios , melon seeds and poppy seeds with a little milk to a fine paste .

3 . Add the paste to the milk and mix well ; simmer for 3 - 4 minutes .

4 . Grind cardamoms , dried rose petals , cinnamon and peppercorns to a fine powder .

5 . Add the powder to the milk and mix well .

6 . Chill the thandai for an hour . 

7 . Pour in glasses , garnish with some blanched almonds and mint leaves .