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Sunday, November 9, 2014

Nei Appam Recipe / karthigai Appam Recipe / Karthigai Deepam Recipe

images for Nei Appam Recipe / karthigai Appam Recipe / Karthigai Deepam Recipe
Nei Appam
Ingredients
Raw rice - 1 cup
Jaggery - 1 cup
Grated coconut -1/4 cup
Crushed cardamom -4
Salt a pinch
Cooking soda - 2 generous pinches
Ghee as needed
Method
Wash & soak rice in water for 2 to 3 hours.Drain the water & grind to a smooth thick batter.Add water in intervals while grinding.
Melt jaggery in little water,strain the jaggery to remove any impurities.If the jaggery is clean then no need to melt just crush & add it to the batter.
Remove the batter in a bowl add the cooking soda,salt,coconut & cardamom powder.Mix it well,fermentation not needed.
Heat a panniyaram pan pour ghee in the holes.Pour a ladle of batter in medium low flame cook the appam till crisp & golden brown on both sides.
Make sure the paniyarams are covered with ghee while cooking.
Note:
a) fermentation not needed for this appam.
b) If your batter goes watery just mix some wheat flour to get the right consistency.

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Saturday, November 8, 2014

Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe

images for Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe
Dondakaya Pachadi
Ingredients
Chopped dondakaya / Kovakkai / Ivy Gourd -20
Salt to taste
Tamarind - a small piece
Green chillies-2
Sesame seeds-1/2tbsp
Peanuts-1tbsp
Garlic-1
Tempering
Oil-2tsp
Mustard,Jeera - together 1/2 tsp
Red chillies-1
Crushed garlic-1
Curry leaves few
Method
Heat 1tsp of oil in a pan in medium low flame fry all the above ingredients till light brown.
Cool the mixture & grind it to a semi smooth thick paste.Add very little water for grinding.Transfer this to a bowl.
Heat remaining oil in a pan & temper it with above ingredients.
Pour it on top of the ground mixture.
Mix well & best served with plain rice.

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Friday, November 7, 2014

Paneer Paratha Recipe / Stuffed Paneer Paratha / Paneer Parata Recipe / Cottage Cheese Stuffed Paratha Recipe

images for Paneer Paratha Recipe / Stuffed Paneer Paratha / Paneer Parata Recipe / Cottage Cheese Stuffed Paratha Recipe
Paneer Paratha
Stuffing ingredients
Grated paneer-1/2 cup
Roasted jeera powder-1/8tsp
Salt to taste
Chopped coriander leaves-1tsp
Grated green chillies-2
(Mix all the above ingredients together in a bowl.Add salt just before starting to stuff ,otherwise water will start to leave & your stuffing will be soggy.I usually sprinkle salt while filling each paratha, so that left over filling can be stored in fridge))
Dough ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Water to make a dough-required amount.
(Make a soft pliable
dough with flour,oil,salt & water.Knead it well & rest it for 5 minutes covered)
Method
Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
Note: 
a) Make sure your paneer is water free otherwise rolling will be difficult.

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Wednesday, November 5, 2014

Avakkai Pickle Recipe / Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle

Step by step method/picture for making Andhra style Avakai/Avakkai (Mango Pickle).


images for Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle
Avakkai Pickle

Ingredients
Mango-2
(cut into big cubes,they measured 2 cups for me)
Red chilly powder-3/4 cup
Mustard powder(Ava pindi)-1/4 cup
Salt-6tsp
Methi / fenugreek seeds-1tsp
Black channa (optional)-2tsp
(I did not use)
Garlic slices-20
Sesame oil-1 cup

images for Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle
Avakkai Pickle
Method
Mix the garlic ,methi & all dry powders in a plate.
Pour oil in a bowl,add the mangoes mix it well.
Add the powder mixture & mix it,make sure all the mango pieces are coated well.
Cover & keep it at room temperature for 3 days.
The pickle is ready to eat on the 4th day,mix it well & store it in a clean bottle.

Note:
a)Make sure there is no water content in the pickle,otherwise your pickle will go bad.
b)On the 3rd day oil should float on top of the pickle,if its less feel free to add more oil.
c)Use sesame oil for making pickles, this gives the best taste to your pickle.
d)You can alter the taste on the 4th day if salt or chilly powder need to be added more.
e)Choose very sour mangoes.
f)Some people add red chilly powder &  mustard powder of equal quantity,i prefer the above measurement
g)Each time you take pickle use only dry spoon.

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Monday, November 3, 2014

Easy Chutney & Thogayal Recipes For Breakfast & Rice

Brinjal Thokku Recipe / Kathirikai Thokku Recipe

images for Brinjal Thokku Recipe / Kathirikai Thokku Recipe
Brinjal Thokku
Ingredients
Long purple brinjal  chopped -1
(You can use small brinjals too for this recipe)
Thick tamarind paste-1/2tsp
Salt to taste
Turmeric powder-a pinch
Toor dal-2tsp
Urad dal-2tsp
Whole pepper-8
Red chillies-1
Oil-2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Hing-1/8tsp
Curry leaves-few
Method
Heat 1tsp of oil in a pan add the chopped brinjal,salt & turmeric powder.Fry this till its cooked,keep it aside.
In the same pan add 1tsp of oil fry toor dal,urad dal,pepper & red chillies till its light brown in colour.
Cool the fried mixture,take a mixi jar add the fried dal ,tamarind & fried brinjal.Grind this to a smooth paste,do not add any water.
Heat 3tsp of oil & temper it with above ingredients,now add the ground paste & in low flame fry till oil separates the pan.
This is best served with plain rice.

Courtesy: Shanti

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Tuesday, October 21, 2014

Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets

images for Kaju Katli / Kaju Katli Recipe / Cashew nut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets
Kaju Katli

Ingredients
Raw cashew nut / Kaju - 1 cup
Sugar - 1/2 cup
Water - 1/4 cup
Rose essence - few drops
Ghee - 1tsp
Method
Powder cashew nut in a coffee grinder or mixi to a smooth fine powder.
Dissolve sugar in water.Boil the sugar till it reaches to one string consistency.
1 string consistency is when 1 string are formed without breaking when your forefinger & your thumb are pulled apart gently.
Lower the flame & add the powdered cashew nut & start mixing.
You will find that the the mixture has reached a dough consistency.
Switch off the flame add the rose essence mix well
Grease a plate with ghee & spread the dough & roll them to your desired thickness.
Cut into diamond shape & enjoy!
Note:
If your dough becomes crumbly & dry add 1 or 2 tsp of milk & knead the dough.Then roll & cut into desired shape.If milk is added then store it in fridge.

If you want a sweeter version here is step by step method /picture to make Kaju Katli


Ingredients
Raw cashew nut/Kaju- 1 cup
Sugar - 3/4 cup
Water - 1/4 cup
Ghee -1tsp
Rose essence-a drops

images for Kaju Katli / Kaju Katli Recipe / Cashewnut Burfi / Kaju Burfi Recipe - Easy Diwali Sweets
Kaju Katli
Method
 Powder cashew nuts in a coffee grinder or mixi to a dry fine powder ,keep it aside.
Dissolve sugar & water in a pan,boil them till you get a 2 string consistency.
2 string consistency is when 2 strings are formed without breaking when your forefinger & your thumb are pulled apart gently.
Switch off the flame remove from the heat, now add the cashew nut powder & rose essence mix it well till it forms a soft ball.
Add ghee & mix it well to avoid drying of the dough.
Grease a plastic sheet or your clean kitchen counter with ghee, place the cashew dough.Place another sheet on top & roll the dough to semi thick.
Decorate with edible silver foil ,cut into desired shapes & enjoy!
Notes:
a) Do not grind cashew nut if just taken out from fridge,bring to room temperature & dry grind in intervals.
b) Sugar syrup should be 2 string consistency.
c) Once the consistency is obtained remember the remaining process is gone after switching off the stove.
d) If your dough becomes crumbles or hard,sprinkle 1 or 2 drops of warm milk knead & roll them out.Remember shelf life will be less if using milk.
e) For flavouring add cardamom powder or saffron , for katli I prefer rose essence.

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Sunday, October 19, 2014

Sweet Boondi Recipe / Sweet Boondhi Recipe / How To Make Sweet Boondi - Easy Diwali Recipe

Step by step picture /method to make Sweet Boondhi...
images for Sweet Boondi Recipe / Sweet Boondhi Recipe /  How To Make Sweet Boondi - Easy Diwali Recipe
Sweet Boondi
Ingredients
Besan/Gram Flour/Kadala mavu - 1 cup
Sugar - 1 cup
Water -1/2 cup
Cooking soda - a pinch
Rice flour-1 tsp
Green & yellow food colour as needed
Oil- to deep fry
Rose essence -few drops
Edible camphor-a pinch
Chopped amlonds & cashew nuts - together 2 tbsp
Raisins - 1tbsp
Cloves-8
Cardamom crushed -3
images for Sweet Boondi Recipe / Sweet Boondhi Recipe /  How To Make Sweet Boondi - Easy Diwali Recipe
Sweet Boondi
Method
Take a bowl add besan,cooking soda & rice flour,add water & make a smooth semi thick batter.
Divide the portion into 3 parts,add green food colour to one & add yellow to another.Keep the third part plain.Mix well & keep it aside
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside.(Do not fry the boondhi's too crisp).Repeat till you finish all the colour batter.
Boil 1/2 cup water & sugar till it reaches to a one string consistency.( see the picture)
Switch off the flame,add the cardamom powder ,rose essence &edible camphor.
Fry nuts,cloves & raisins in ghee,add it to the sugar syrup.
Now add all the fried boondhis to the warm sugar syrup & mix it well.
Close and keep it for at least one hour for the boondhi's to absorb the syrup & sugar to crystallize.Mix them in intervals for even absorption.
Sweet boondhi's are ready to eat!!!.
Tips
a) Do not fry the bhoodi's till crisp remove when 3/4th done.
b) Sugar syrup should be one string.
c) Always your syrup should to warm while adding boondhi's to absorb.
d) Adding food colour is optional.
e) If your batter is thick then your boondhi's will get tails.Then add more water then you will get nice round boondhi.

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