Sunday, July 15, 2018

Toor Dhal Roti / Dal ki Roti Recipe / Toor Dal Chapathi / Soft Dal Roti- Indian Bread Recipes

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Toor Dal Roti
Ingredients for the dough
Wheat flour-1 & 1/2 cup
Cooked & Mashed toor dal-1/2 cup
(while cooking add 1/8tsp of jeera/cumin,some grated ginger & turmeric powder)
Salt to taste
Crushed kastoori methi-1tsp
Red chilly powder-1/2tsp
Water -required amount to knead the dough
Oil-to cook the roti
Method
Take a bowl add all the ingredients pour water little by little &make a soft dough.
Cover it with a cloth or lid & rest it for 5 minutes.
Divide the dough into small balls,roll it out into semi thick circles.
Cook it on a griddle/tawa with little oil smeared on both sides till light brown.
Serve it hot with any side dish of your choice.

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Thursday, July 12, 2018

Khandvi Recipe / Kandvi Recipe / Besan Khandvi Recipe /Surali Wadi / Surali Vadi / Suralichi Wadi - A Gujarati Snack

Step by step method/picture to make Khandvi/Surali Wadi a Gujarati Snack.


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Khandvi

Ingredients for batter
Besan/Chick pea flour/Kadalai mavu -1/2 cup
Thick Curd-1/2 cup
Water-1 cup
Salt to taste
Crushed green chilly-1/8tsp
Crushed ginger-1/8tsp
Turmeric powder-a pinch
Ingredients for tempering
Oil-1tsp
Mustard & sesame seeds-together 1/2tsp
Hing- 1/8tsp
Chopped green chillies-1/8tsp
Curry leaves-few
Garnish
Shredded coconut
Coriander leaves
Method
Before starting to make the Khandi spread a long aluminum foil or keep a stainless steel plate or a thin plastic cutting board ready for spreading the batter on it.
Take a bowl & mix all the ingredients under batter,mix it well to make sure there are no lumps.The batter should be a lump free smooth liquid.
Now cook this mixture on a low flame till it starts to thicken may be for 4 to 5 minutes.
To check if your batter is ready spread a small portion of batter behind a stainless steel plate,wait for a minute & try to roll it out .If the rolls doesn't stick to your finger & easy to roll ,then its ready to spread.
Now switch off the stove & act fast in spreading the mixture evenly & thin on the aluminum foil or plate.Use a flat ladle/knife or a spatula to spread.
When cool cut the khandvi into long strips & roll the strips into a cylinder.Arrange them on a plate.
Heat oil in a pan & temper it,pour this on top of the Khandvi & garnish it with coriander leaves & coconut.Serve it with mint chutney.

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Saturday, July 7, 2018

Prawn Kurma Recipe / Shrimp Korma / Eral Kurma Recipe

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Prawn Kurma
Ingredients fried in 3 tsp oil and ground to a smooth paste
Oil - 3 tsp
Poppy seeds - 1 tsp
Cashew nuts - 4
Somph/Fennel seeds - 1/2 tsp
Grated coconut - 1/3 cup
Chopped onion - little less than 1/2 cup
Chopped tomato - 1 large
Chopped coriander leaves - 1 tbsp
Garam masala - 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil and fry the above mentioned ingredients till light brown.
Cool the mixture and grind to a very smooth paste.Keep it aside.
Other ingredients
Medium size Prawn/Shrimp - 75
Oil - 3 tsp
Cinnamon stick - a very small piece
Mustard - 1tsp
Kalpasi /Dagad Phool/Black stone flower - a small piece
Few curry leaves
Method
Heat oil in a pan temper it with cinnamon,mustard,curry leaves and kalpasi.
Pour the ground paste saute till raw smell has disappeared then add the cleaned washed prawns saute for a minute.
Pour enough water for the gravy and cook till its done.
Switch off the stove garnish with chopped coriander and curry leaves.
Best served with rice,Idli,dosa,appam or idiappam.

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Tuesday, July 3, 2018

Ulundu Kanji / Ulundhu Kanji / Ulunthan Kanji / Ulutham Kanji /Sweet Ulundhu Kanji Recipe / Urad Dal Porridge Recipe

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Ulundu Kanji
Ingredients
Urad dal / Black gram dal- 1/4 cup
Grated coconut - 3 tsp
Cardamom crushed - 2
Dry ginger powder/chukku podi/Sukku - 1/8 tsp
Salt a pinch
Water - 2 cups
Boiled milk - 2 cups
Palm jaggery/Pana vellam/Karupatti/Sugar - as needed to your taste
Method
Dry roast urad dal till light brown,cool and powder it to a smooth powder.
Take a pan add water and the ground urad dal powder mix it well till there are no lumps.
Now switch on the stove and cook the mixture till its thick now add the boiled milk,cardamom powder,a pinch of salt,palm jaggery and grated coconut.
Boil this for a minute and switch off the stove.
Your kanji is ready to serve warm.

Note!
a) Kanji will become thick once it cools so add boiled milk or hot water to get the right consistency.
b) Keep stirring the mixture otherwise it will get burnt at the bottom.

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Wednesday, June 27, 2018

Green Peas Pulao / Peas Pulao Recipe / Matar Pulao - Rice Recipes

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Peas Pulao
Tempering ingredients
Oil - 1 tsp
Ghee - 1 tsp
Shajeera - 1/2 tsp
Mace/Javitri - 1 petal
Black cardamom - 1
Cinnamon - a small piece
Cloves -2
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
( washed and soaked for 30 minutes and drain out the water)
Hot water - 1 & 1/2 cup
Frozen peas - 1/3 cup heaped
Salt to taste
Method
Heat oil and ghee in a pan add the tempering ingredients saute for a minute,
Add washed soaked rice,salt and water close and cook till done in low flame.
Switch off the stove and gently fluff up the rice with a fork.
Serve this with any gravy you wish.

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Monday, June 25, 2018

Fish Curry with Coconut Gravy / Kerala Fish Curry Recipe / Thenga Aracha Meen Curry

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Kerala Fish Curry
Ingredients ground to a smooth paste
Small onions - 6
Curry leaves few
Garlic - 3
Ginger a small piece
Red chilly powder - 1 & 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Freshly grated coconut - 1/4 cup heaped
Method
Grind the above ingredients to a very smooth paste.
Other ingredients
Fish slices - 6
( wash the fish with some turmeric powder and keep it aside)
Sliced onion - 1/4
Cubed tomato -1
Sliced ginger -1 tsp
Sliced garlic -3
Slit green chillies -2
Few curry leaves
Semi thick tamarind juice - 1 & 1/2 cups
Coriander leaves to garnish
Tempering
Coconut oil - 3 tbsp
Fenugreek/Methi seeds - 1/8 tsp
Mustard - 1/2 tsp
Red chillies - 2
Method
Heat oil in a pan and temper it with above ingredients.
Add the onion,ginger,garlic,curry leaves and green chillies,fry till its light brown.
Now add the ground paste and cook till the masala leaves the sides of the pan.
Pour the tamarind juice add water if needed,fish and the tomato.
Cover and cook till the gravy is thick and the raw smell has disappeared.
Switch off the stove garnish with coriander leaves and serve with hot plain rice.

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Thursday, June 21, 2018

Arisi Upma / Rice Upma / Rice Rava Upma - South Indian Breakfast Recipes

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Arisi Upma
Tempering ingredients
Coconut oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Other ingredients
Sona masoori rice / raw rice - 1 cup
Thoor dal/Thur dal - 1/8 cup
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Grated coconut - 1 tbsp
Water - 3 & 1/2 cups
Method
Wash the rice twice and spread it on a cloth for it to dry may be 15 minutes.
Dry grind to a rava consistency and keep it aside.
You can also slightly dry roast the rice and grind it coarse .
Dry grind dal,pepper and jeera also to rava consistency,mix it with rice rava and keep it ready
Heat a pressure cooker add oil and temper it with above ingredients.
Now pour the water add salt and grated coconut when it starts to boil reduce flame and add the dal rice mixture and stir it to make sure there are no lumps.
You can also make this upma in a kadai.for time saving i have used pressure cooker.
Close it with a lid and leave a whistle and switch off the stove.
Open the lid add 1 tsp of coconut oil few curry leaves mix and serve hot with any chutney.

Note:
a) The rice/dal mixture can be stored in fridge and its handy to make arisi upma.
b) Make sure its a coarse rava consistency.

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Sunday, June 17, 2018

Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe

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Onion Chutney
Ingredients
Red onion - 1 small
Tamarind - a small piece
Garlic chopped -1
Red chillies - 2
Urad dal - 1/2 tsp
Salt to taste
Hing - a generous pinch
Oil - 1/4tsp
Tempering
Oil - 3 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves few
images of Onion Chutney Recipe / Vengaya Chutney Recipe / Ulli Chutney Recipe
Onion Chutney
Method
Heat oil in a pan fry red chillies,urad dal till light brown.
Add chopped onion & garlic fry till raw smell has disappeared.
Add the salt,hing & tamarind mix and switch off the stove.
Cool everything and grind to a smooth chutney.
Heat oil and temper it with above ingredients.
Pour the hot tempering into the chutney mix.
Best served as side dish for Idli and Dosa.

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