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Tuesday, July 26, 2016

Pudalangai Poricha Kootu / Snake Gourd Poricha Kootu

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Pudalangai Poricha Kootu
Ingredients dry roasted 
Urad dal - 1 tbsp
Coconut grated - 2 tbsp
Red chillies - 2
Whole pepper - 8
Curry leaf - 5
Jeera/cumin - 1/4 tsp
Hing - a generous pinch
Method
Heat a pan add the above mentioned ingredients.In low flame dry roast till light brown.Cool and grind to a semi smooth powder.Keep it aside.
Tempering
Coconut oil - 1 tbsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few
Method
Heat oil in a pan & temper it with above ingredients.
Other Ingredients
Channa dal - 1/2 cup
Toor dal - 1/3 cup
Turmeric powder - 1/4 tsp
Water as needed
Chopped snake gourd/pudalangai - 1 small size
Salt to taste
Method
Pressure cook both the dals with little turmeric powder till soft.
Steam the pudalangai or cook till soft with very little water,keep it aside.
Once steam released open the pressure cooker add the ground powder & the cooked vegetable.
Give a boil & switch off the stove.
Pour the tempering into the kootu mix & serve with plain rice.

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Saturday, July 23, 2016

Idli Varieties Recipes

Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe

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Lemon Broccoli Couscous
Tempering
Olive oil-2tsp
Chilly flakes-1tsp
Jeera/Cumin seeds-1tsp
Chopped garlic-2
Other ingredients
Couscous-1 cup
Boiling water-1 & 1/2 cups
Salt to taste
Lemon juice-3 tsp
Finely chopped broccoli-1/2 cup
Coriander leaves-little
Sliced roasted almonds-5
Method
Heat oil in a pan & temper it with above ingredients.
Add broccoli & saute for a minute then add the couscous & salt.
Pour the boiling water,cover & in low flame cook till its done.
Switch off the flame,pour lemon juice & fluff it up with a fork.
Garnish with nuts & coriander leaves.
Serve it warm.

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Monday, July 18, 2016

Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe

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Fish Fingers
Ingredients for marination
Boneless fish fillets- cut into 1" long
(I used frozen Tilapia,use any fillet you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder - 1/4 tsp
Garam masala-1/4tsp
Lime juice-1tsp
Outer covering
Egg beaten-1
Bread crumbs to roll - required amount
Other ingredients
Oil-to deep fry
images of Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe
Fish Fingers
Method
Marinate the fish with all above ingredients for 20 minutes.
Coat the fish with egg & roll it into the bread crumbs.Make sure its well coated on all sides.
Rest it in fridge for 10 minutes.
Heat oil in a pan and slowly drop each fish pieces.
Deep fry till its golden brown on all sides.
Serve it on a kitchen paper for excess oil to get absorbed.
Serve it hot with any dip you wish

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Saturday, July 16, 2016

Parsley Fish Fry

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Parsley Fish Fry
Ingredients for marination
Fish fillets-2
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1tsp
Crushed dry parsley -2tsp
Olive oil-1tsp
Bread crumbs-1tbsp
Other ingredients
Oil-required amount to shallow fry
Method
Marinate the boneless fillets with the above ingredients for 10 minutes.
Make sure that the fish is well coated on all sides,
Heat a non stick pan pour oil shallow fry in medium heat till cooked & light brown on all sides.
Squeeze some lime juice on top before serving

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Tuesday, July 12, 2016

Microwave Masala Peanuts Recipe / Masala Peanuts In Microwave / Masala Kadle Recipe

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Masala Peanuts
Ingredients
Raw peanuts - 1 cup
Salt to taste
Besan - 3 tbsp ( heaped)
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Amchur powder - 1/4 tsp
Cooking soda - 2 pinches
Hing - 1/8 tsp
Oil - 1 tsp
Water - 1 tbsp
Chaat Masala - little to sprinkle at the end ( around 1/2 tsp)
Method
Take a bowl add all the dry ingredients except chaat masala & mix it well.
Soak the peanuts in water for 1 minute then drain the water completely.
Now add this peanuts to the dry ingredients.Toss it well to make sure the peanuts are well coated with the masala.
Now add the oil & water,mix well to make sure the masala hold to the peanuts.
Take a plate spread the peanuts evenly,make sure they are not crowded.
In power high microwave for 3 minutes remove give a quick mix reduce the power and microwave for 1 minutes.
Remove sprinkle the chaat masala toss well and serve once its cool.
Note :
a) You can add the chaat masala along with other dry ingredients but i love the taste of sprinkling at the last.
b) Each microwave power is different so cooking time may vary.
c) Adding amchur powder or garam masala is optional.

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Saturday, July 9, 2016

Sulaimani Chai Recipe / Sulaimani Chaya Recipe / Sulaimani Tea Recipe / Malabar Black Tea Recipe / Lemon Tea Recipe

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Sulaimani Chai
Ingredients
Tea powder - 1/2 tsp
Water - 1 & 1/4 cup
Cardamom crushed - 1
Crushed cloves - 1
Crushed Cinnamon - a very small piece
Crushed ginger - 1tsp
Jaggery/Palm Sugar / Sugar - 1 tsp
Lemon juice - 1 tsp
Method
Boil water in a sauce pan,add the jaggery or sugar, crushed ginger & cardamom.
Reduce the flame & add the tea powder,allow to boil for 2 minutes.
Switch off the flame & add the lemon juice.
Filter the tea & serve hot.
Note:
a) Do not add more tea powder,add less than the quantity you add for normal tea.
b) You can add honey instead of jaggery or sugar.
c) Omit crushed cinnamon & cloves if you don't like the flavour.

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Cantaloupe Seeds Podi

Ingredients
Cantaloupe seeds-1/3 cup
(washed & dried in sun for a day)
Salt to taste
Garlic-3
Coriander seeds-1/4tsp
Urad dhal & Channa dhal-each-1tsp
Jeera-1/2tsp
Dessicated coconut-3tsp
Red chillies-2
Hing-1/4tsp
Method
Dry roast the cantaloupe seeds till light brown in colour,keep it aside.Dry roast all above ingredients except coconut & garlic till light brown.Dry grind the cantaloupe seeds in a mixi till powder,keep it aside.Coarsly powder the other ingredients.Mix all the powders together & store it in a dry clean jar.Served best with hot rice.