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Friday, December 31, 2010

Beetroot & Choc Chip Muffins

Wish you all a Happy 2011..................

Ingredients
Maida-1 & 1/2 cup
Cocoa powder-1/3 cup
Baking powder-3tsp
Sugar-1 cup
Oil-1/2 cup
Eggs-2
Milk-1 cup
Beetroot pulp-1 cup
(got the pulp from extracting the juice from the juicer)
Cinnamon powder-1tsp
All spice powder-1/2 tsp
Chocolate chips-1/2 cup
Method

Sieve maida,spices,cocoa powder & baking powder,keep it aside.Beat eggs,milk,sugar & oil,slowly add the dry ingredients & beetroot pulp.Lastly add the chocolate chips ,mix it well.Pour it in a greased muffin tins & bake it till done in 180deg.c.
Courtesy:coffeemuffins.com




Tuesday, December 7, 2010

Cranberry Puliyohara/Puliyodharai/Puliyogare/Cranberry Rice

Ingredients
Fresh cranberries-12 oz pck
(cut into halves)
Salt to taste
Red chilly powder-1/2tsp
Hing-1/4tsp
Brown sugar-1tsp
Tempering
Oil-15tsp
Mustard-1tsp
Channa dhal & Urad dhal-1 & 1/2 tsp each
Jeera/cumin-1/2tsp
Peanuts-a handful
Curry leaves-a hand full
Turmeric powder-1/2tsp
Chopped green chillies-6
Ingredients fried in 1/2tsp of oil & make a smooth powder
Channa dhal-1tsp
Coriander seeds-1tsp
Dessicated coconut-1tsp
Methi seeds-less than 1/8tsp
Hing-a pinch
Sesame seeds-1 & 1/2 tsp
Method
Pour oil in a pan & temper it.Add the cranberry,salt,hing,brown sugar & red chilly powder,cook it in low flame till mashed up & oil separates the pan.Switch off the stove,add the ground powder & mix it well.Cool & store this in fridge.Take 2 or 3tsps mix it with rice & serve it.


Monday, December 6, 2010

Award







Thanks Kitchenboffin & Simplysensationalfood for sharing this beautiful X'Mas gift to me.I would love to share it with all my blog. friends.Feel free to pick it up from me..

To accept this award, there are 4 rules:*

1. Thank the person who gave you the award:
2. Share seven things about yourself
3. Pass the award on to blogger you have recently discovered and who you think are fantastic.
4. Contact the bloggers you picked and let them know about the award.

Here are seven things about myself...
a) I live in USA(Arizona)
b) Married & having 2 kids.Son-14 & 1/2yrs old,Daughter-8yrs old.
c)Love to cook,eat & feed people.
d)Best place in my house is my Kitchen.
e)My favorite Colour-Yellow,Food-Biriyani.
f)I don't like to travel much,love to spend more time at home.
g)Hobbies are watching tamil & telugu movies

Wednesday, December 1, 2010

Mississippi Mud Bars

Ingredients
Melted butter-1/2 cup
Brown sugar-3/4 cup
Maida-1 cup
Egg-1
Vanilla essence-1tsp
Salt-1/4tsp
Baking soda-1/2tsp
Chopped walnuts-1 cup
White chocolate chips-4oz
Dark chocolate chips-4oz
Method
Beat butter,sugar,essence & egg.Slowly add the maida,salt,baking soda & mix it well.Add 1/2 of the both chocolate chips & walnuts.Pour it on a greased square/rectangle tray.Bake it at 350 deg. for 20 minutes or till its light brown colour & cooked.While hot sprinkle the remaining chocolate chips on top,leave it to melt. Swirl chocolates with a knife to marbleize. Sprinkle remaining 1/2 cup walnuts & press it slightly. Cool in pan until firm, then cut into bars.
Courtesy:cookingontheside

Monday, November 29, 2010

Raw Red Chillies & Garlic Chutney

Ingredients
Small garlic-10
Red chillies-3
Curry leaves-1 sprig
Coriander leaves-1tbsp
Tamarind paste-1tsp
Salt to taste
Sesame oil-2tsp
Method
Make a smooth paste out of all above ingredients except oil.Mix the oil with the paste & serve it with any tiffin.

Thursday, November 25, 2010

Walnut Chutney

Ingredient ground to a smooth paste
Walnuts-a handful
Roasted bengal gram dhal/Pottukadalai-a handful
Coriander leaves-a handful
Salt to taste
Green chillies-3
Ginger(optional)-a small piece
Tempering
Oil-2tsp
Mustard,Uraddhal-each-1/4tsp
Hing-little
Curry leaves-little
Red chillies-1
Method
Dilute the ground chutney to the required consistency.Temper it,mix & serve with any tiffin.



Monday, November 22, 2010

Sweet Basil Pesto On Wheat Spaghetti & Sauted Vegetables

Ingredients for pesto
Sweet basil leaves-1 & 1/2 cup
Olive oil-1/4 cup
Pecan -a handful
Salt & Pepper to taste
Garlic-2
Parmesan cheese-1/8 cup
Lime juice-1tsp
(blend everything in a food processor to a coarse paste.Don't add water,store in fridge.always make sure there is olive oil floating on top of pesto to retain its colour))
Other ingredients
Cooked whole wheat spaghetti
Some mushroom,sliced onion & steamed broccoli sauteed in 1tsp of oil with some pepper,salt & Italian seasoning
Method
Mix required amount of pesto with the spaghetti & serve it with sauteed vegetables.Before serving sprinkle some Parmesan cheese on top.Serve it hot.






Wednesday, November 17, 2010

Cornmeal Tomato Dosa

Ingredients
Fine cornmeal-1/2 cup
Long grain rice-1/2 cup
Red chillies-3
Thoor dhal-1/8 cup
Tomato-2
Grated coconut-1tbsp
Jeera-1/8tsp
Curry leaves-little
Salt to taste
Oil-to make dosa
Method
Soak cornmeal,rice & thoor dhal together for 4 hrs.Grind it to a smooth batter along with other ingredients(no fermentation required)mix salt.Make dosa as usual.

Friday, November 12, 2010

Quinoa & Mixed Vegetable Paniyaram

Ingredients
Left over pakora batter
(quinoa & mixed vegetables)
Besan -1 or 2 spoon
Rice flour-2 spoons
Cooking soda-2 pinch
Water to dilute
Method
Pour water & dilute the above ingredients to a semi thick pouring consistency.Heat a paniyaram pan pour some oil in the holes.Pour a ladle of batter cook it both sides till brown.Serve it with any spicy chutney.

Monday, November 8, 2010

Cracked Wheat Podi

Ingredients
Cracked wheat-1/8 cup
Urad dhal-1tsp
Channa dhal-1tsp
Coriander seeds-2tsp
Jeera-1/2tsp
Red chillies-3
Salt to taste
Hing-1tsp
Black sesame seeds-2tsp
Garlic-2
Method
Dry roast all above ingredients one by one till light brown.Cool, add salt & make a smooth powder.Take required quantity mix it with hot rice with little ghee & eat.

Monday, November 1, 2010

Mango Shrikandh / Mango Shrikhand Recipe

images for Mango Shrikandh / Mango Shrikhand RecipeIngredients
Ripe mango-2
(make a puree)
Sugar-to your taste
Cardamom powder-1tsp
Sour cream-16oz can
Cubed mangoes & saffron strings for garnish
Method
Mix all above ingredients together.
Garnish with cubed mangoes & saffron strings.
Serve it cold.

Thanks for visiting !

Friday, October 29, 2010

Potato Murukku

Ingredients
Rice flour-2 cups
Salt to taste
Hing-1/4tsp
Chilly powder-1/2 tsp
Jeera-1 & 1/2 tsp
Boiled potato-1
Butter softened-1/4 cup
Water-required amount to make a soft dough
Oil-to deep fry
Method
Grind potato,salt,little water & butter to a smooth paste.In a bowl add all above ingredients, to this add the potato mixture.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press & press it in the hot oil.Cook it both sides in medium flame till crisp & light brown in colour.Drain it on kitchen towel,cool & store it in air tight container.
Courtesy:Rakskitchen with a slight change in ingredient & name of the dish.........

Tuesday, October 26, 2010

Rice Flakes & Cornmeal Ladoo

This year coming up with a different sweet for Diwali.An unique sweet with cornmeal.Hope you all will love it.

Ingredients
Rice flakes/Poha/Aval-1/2 cup
(slightly dry roasted,do not burn it)
Fine ground yellow cornmeal -1/2 cup
(Slightly dry roasted & powdered)
Desiccated coconut-5tsp
(Slightly dry roasted)
Sugar-1 cup
Cardamom-6
Fried nuts in 3tsp of ghee-1tbsp
Warm ghee-required amount for binding
(I used warm milk for binding)
Method
Powder rice flakes,cornmeal,cardamom & sugar to a semi smooth powder.Add the fried nuts,sprinkle warm milk or ghee little by little & shape it into round balls.
Note:If using milk store it in fridge for better shelf life.

Thursday, October 21, 2010

Sponge Dosa

Ingredients
Idly rice-2 cups
Rice flakes(poha,aval)-1/4 cup
Buttermilk-3 to 4 cups
Salt to taste(i used 2tsp)
Cooking soda-1/4tsp
Oil-to make dosa
Method
Soak rice & aval separately in buttermilk for 10 to 12 hrs.Next day grind it with salt to a smooth batter.Mix cooking soda just before making the dosa.Heat a tawa,smear little oil & pour a ladle of batter & slightly spread it.Close lid & cook it only one side like oothapams on medium flame.Serve it with any chutney.
Courtesy:Mrs.Mallika Badrinath

Sunday, October 17, 2010

Microwave Double Decker Milk Burfi

Ingredients
Milk powder-4 cups
Maida-1 cup
Sugar-1 & 1/2 cups
Heavy whipping cream-1 pint(473ml)
Chocolate chips-1/2 cup
Ghee-1tsp to grease the tray
Method
Mix milk powder,maida, sugar and whipping cream well without any lumps.keep it in a microwave safe bowl & cook it for 1 min,taking it out for every one minute and mixing it & keep it back in microwave,it cooked for 8 minutes. At this point it will become frothy.Then pour 1/2 of the mixture into a greased tray and spread evenly.Immediately mix the chocolate chips in rest of the content and pour it on top of the white part.Let it cool to room temperature and put it in the refrigerator for a couple of hours.Cut it to desired shapes.

Monday, October 11, 2010

Blueberry & Almond Lassi

Ingredients
Yogurt-1 & 1/2 cup
Blueberry-1/2 cup
Almonds-8
Honey-1tsp
Roasted & powdered jeera-a pinch
(optional)
Ice cubes
Method
Blend all above ingredients together in a mixi.Sprinkle jeera powder on top & serve it cold with ice cubes.

Monday, October 4, 2010

Spicy Jicama Fruit Salad

Dressing
Lime juice-1tsp
Chilly flakes or chilly powder-1/4tsp
( I used chilly flakes)
Olive oil-1/4tsp
Honey-1/8tsp
Salt to taste
(mix all above ingredients together)
Other ingredients
Jicama cubed-a handful
Cubed ripe mango-1/2
Green grapes chopped-8
Chopped strawberry-4
Orange-1
Blueberry-a handful
Small pear chopped-1
or any fruit of your choice
Method
Put all the fruits in a bowl.Before serving pour the dressing on top,toss & serve it immediately.



Thursday, September 30, 2010

Shrimp Gravy(Chettinad Style)

Ingredients
Big shrimp-35
Chopped onion-1/2
Curry leaves-little
Coconut milk-6tsp
(I used the tin milk)
Diluted tamarind paste-1 cup
Salt to taste
Turmeric powder-1/2tsp
Tempering
Mustard-1tsp
Oil-5tsp
Ingredients ground to a smooth paste
Pepper-1tsp
Coriander seeds-2tsp
Methi seeds-less than 1/8tsp
Red chillies-3
Curry leaves-little
Cinnamon-a small piece
Cloves-3
Cardamom-2
Jeera-1/2tsp
Ginger & Garlic paste-1tsp
(Fry above ingredients with 1tsp of oil till light brown.Cool & grind)
Method
Heat oil in a pan temper it.Fry onion & curry leaves till light brown.Add the shrimp,ground masala,salt,turmeric powder,tamarind water & coconut milk.Cook till done & gravy is thick.Switch off & garnish it with curry leaves.Serve it with hot rice.















Sunday, September 26, 2010

Instant Quinoa Idly

Ingredients
Slightly dry roasted & coarsely powdered Quinoa-1/2 cup
Slightly dry roasted & coarsely powdered quick oats-1/2 cup
Slightly dry roasted semolina/Sooji-1/4 cup
ENO fruit salt-1/2 tsp
Salt to taste
Turmeric powder-a pinch
Curd-less than 2 cups
Tempering
Oil-1tsp
Mustard-1tsp
Jeera-1/2tsp
Urad dhal-1/2tsp
Chopped green chillies-1
Chopped curry leaves-little
Grated ginger-1/8tsp
Hing-a pinch
Method
Mix all above ingredients together except ENO.Heat oil in a pan & temper it.Cool & pour it in the above mixture.Just before pouring it in greased Idly pans add the ENO beat it well & pour immediately & steam it till cooked.Serve it with any chutney.

Wednesday, September 22, 2010

Pudhina (Mint) Murukku

Ingredients
Rice flour-2 cups
Urad dhal flour-1/2 cup
Salt to taste
Jeera-1tsp
Hing-1/2tsp
Melted butter-4tsp
Grind
Mint leaves-a handful
Green chillies-3
(grind with little water & filter the water)
Oil-to deep fry
Method
Mix all above ingredients,filtered mint water & extra water to make a soft dough.Heat oil in a pan,put the dough in the murukku press .Directly press it in hot oil & cook it in medium heat till light brown on all sides.Remove it on kitchen paper.Cool & store it in an air tight container.



Thursday, September 16, 2010

Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle / South Indian Egg Pickle

images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Ingredients for steaming the eggs
Eggs-4
Water-3tsp
Salt to taste
Ginger & Garlic paste-1/2 tsp
Turmeric powder-1/4tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Other ingredients
Red chilly powder-3tsp
Dry coconut powder-2tsp
Garam masala powder-1/2tsp
Salt to taste
Turmeric powder-1/4tsp
Lime juice-less than 1/8 cup
Tempering
Oil-3/4 cup
Mustard seeds-1tsp
Jeera / Cumin-1tsp
Red chillies-3
Curry leaves-little
Methi / Fenugreek seeds-less than 1/8tsp
Ginger & Garlic paste-1tsp
images of Egg Pickle / Guddu Pickle / Andhra Style Egg Pickle / Kodi Guddu Pickle
Egg Pickle
Method
Take a blender or mixi jar add all above ingredients for steaming the eggs.
Beat it till everything is combined,pour it in a greased plate & steam it for 5 minutes.
Cool & cut into small pieces.
Heat oil in a kadai deep fry the cut egg pieces till light golden brown on all sides (don't fry till crisp).
Remove & keep it aside,in the same oil add the temper ingredients.
Switch off the stove cool the mixture for a minute & add all the above mentioned dry ingredients,lime juice & the egg pieces.
Mix it well till the egg pieces are well coated.
Cool the pickle & store it in fridge.
Best served the next day.

Courtesy: My friend's mom

Thanks for visiting !






Sunday, September 12, 2010

Watermelon Skin & Soya Bean Pitlai

Ingredients dry roasted till light brown & powdered
Coriander seeds-3tsp
Channa dhal-1 & 1/2tsp
Red chillies-3
Grated coconut-3tsp
Rice-1/2tsp
Tempering
Oil-2tsp
Mustard-1/2tsp
Methi seeds-1/8tsp
Hing-a pinch
Curry leaves-little
Other ingredients
Cooked soya beans-1 cup
Cooked watermelon skin-1 cup
(use only the white part,cook it with little turmeric powder)
Salt to taste
Tamarind juice-1/4 cup
Method
Heat oil in a pan temper it.Add the tamarind juice,beans,vegetable,salt & the masala powder.Give a nice boil till thick.Serve it with hot rice.







Monday, September 6, 2010

Methi & Black Eye Bean Curry

Ingredients ground to a coarse paste
Onion-1/4
Ginger & Garlic paste-1tsp
Cloves-2
Cinnamon-a small piece
Cardamom-2
Tomato -1
Tempering
Oil-3tsp
Jeera-1tsp
Other ingredients
Black eye bean-1 cup
(soaked over night)
Frozen methi leaves-2 cubes
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4tsp
Method
Heat oil in a pan & temper it.Add the ground paste & fry till oil separates the pan.Add the remaining ingredients & fry a bit.Pour some water & cook it till done.Make sure that the curry is semi dry.Serve it with roti.



Tuesday, August 31, 2010

Celery Chutney

Ingredients
Celery chopped-one long stick
Chopped onion-1tbsp
Chopped garlic-1
Red chillies-2
Urad dhal-1tsp
Channa dhal-1tsp
Coriander seeds-1/2tsp
Jeera-1/2tsp
Hing-1/4tsp
Salt to taste
Oil-2tsp
Method
Heat oil in a pan fry all above ingredients one by one till light brown.Cool ,add salt & grind it to a smooth paste.Serve it with any tiffin.










Saturday, August 28, 2010

Strawberry & Cottage Cheese Pops

This is a repost for an event........


Ingredients
Strawberry-6
Sugar-4tsp
(add more according to your sweetness)
Milk-1 cup
Cottage cheese-4tsp
Method
Blend everything into a smooth liquid.Pour it in Popsicle molds & freeze.To unmold these pops,just dip it in warm water for 2 seconds or place under running water.It will come out easily.











Thursday, August 26, 2010

Steamed Collard leaf Roll Pulao

Ingredients ground to a smooth paste
Cloves-1
Cinnamon-a small piece
Cardamom-1
Jeera-1/8tsp
Fennel seeds-1/2tsp
Tomato-1 small
Mint leaves-10
Ginger & Garlic paste-1/2tsp
Salt to taste
Turmeric powder-little
Green chillies-1
Tempering
Oil-2tsp
Ghee-2tsp
Sliced onion-1/4
For rice
Basmati rice-1 cup
Water-3/4 cup
Salt to taste
Cinnamon,cardamom,cloves-each 1,Shajeera-less than 1/8tsp
Mint leaves-6
Other ingredients
Green food colour a drop mixed in 3tsp of Lime juice
Curd-1/4 cup
Method
Cook the rice with the above ingredients till 3/4 th done.Heat oil & ghee in a pan ,temper it.Add the ground paste & fry till oil separates.Add the curd & cook it till the gravy is slightly dry.Arrange the rolls in the gravy,put the rice on top.Pour the lime juice & close it with a tight lid & keep it in low flame for 10 minutes(in Dum).Before serving mix it & serve it with raita.



Sunday, August 22, 2010

Fish Fry

Ingredients
Butter fish-5
Salt to taste
Hot curry powder-1tsp
Turmeric powder-1/4tsp
Lime juice-2tsp
Curry leaves-little
Oil-to shallow fry
Grind to a smooth paste
Ginger & Garlic paste-1tsp
Cinnamon-a small piece
Cloves-2
Pepper-1/4tsp
Method
In a plate mix all the above ingredients together.Apply the mixture both sides on the fish & keep it for 20 minutes.Heat oil in a pan & shallow fry them till cooked & brown on all sides.



Monday, August 16, 2010

Instant Couscous & Rawa Idly

Ingredients
Slightly dry roasted couscous-1/2 cup
Slightly dry roasted white rawa(semolina)-1/2 cup
Salt to taste
Turmeric powder-a pinch
Curd-Less than 2 cups
Eno fruit salt-1tsp
Grated carrot for decoration(optional)
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera-1/2 tsp
Grated ginger-1/8tsp
Hing-little
Curry leaves-little
Method
Heat oil in a pan & temper it.Take a bowl mix all above ingredients & tempering.Grease the idly plates put some grated carrots.Just before steaming the batter mix the Eno,immediately pour it in the idly plates & steam it till done.Serve it with any side dish.
Note:These are instant idlys no need for any fermentation.

Wednesday, August 11, 2010

Set Dosa

Ingredients
Idly rice-2 cups
Aval(Poha)-1 cup
Methi seeds-1/8tsp
Salt to taste
Oil-to make dosas
Method
Soak rice & methi together & aval separately for 3 hrs.Grind everything with salt to a smooth semi thick batter.Let it ferment overnight.Next day make little thick dosas like you cook oothapams(pour oil around & cooking only one side,with lid closed on top).Serve it with any side dish of your choice.

Thursday, August 5, 2010

Tomato(Thakali) Murukku

Ingredients
Rice flour-1 cup
Besan-1/2 cup
Roma tomatoes-2
(blend it in mixi with little water & filter the juice.It came to 1/2 cup)
Salt to taste
Hing-1/4tsp
Chilly powder-1/4tsp
Jeera-1/8tsp
Melted butter-3tsp
Oil-to deep fry
Method
Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Tuesday, August 3, 2010

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Almonds-8
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Sugar-2tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Butter-3tsp
Method
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

Thanks for visiting !

Sunday, August 1, 2010

Quinoa & Sweet Potato Cutlet

Ingredients
Finely shredded or chopped vegetables-1 cup
(I used cabbage,carrot,beans)
Boiled & mashed sweet potato-1/2 cup
Cooked quinoa-1/4 cup
Boiled & mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves-a handful
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Garam masala-1/4tsp
Other ingredients
Oil-to fry
Bread crumbs & beaten egg
Method
Heat 1tsp of oil fry onion till transparent.Add the vegetables,ginger & garlic paste,salt dry ingredients & fry for 2 minutes.Switch off the stove cool a bit & mix the potato,coriander leaves,cooked quinoa & sweet potato.Mix it well & take a small ball & slightly flatten it.Dip it in egg & roll it in bread crumbs.Heat oil in a pan & shallow fry it.Serve it with ketchup.

Tuesday, July 27, 2010

Fresh Apricot Raita

Ingredients
Fresh chopped apricot-8
Raisins-2tsp
Chopped coriander leaves-1tsp
Chopped green chillies-1
Chopped or grated ginger-1/2tsp
Salt to taste
Curd-2 cups
Oil-1/2tsp
Jeera-1/2tsp
Method
Heat oil in a pan temper it with jeera.Add the green chillies,ginger,raisins & apricot.Cook till apricots are soft & switch off the stove.Beat curd with salt & mix the cooled apricot mixture.Garnish it with some fresh chopped apricots,coriander leaves & raisins.Serve it cold.

Friday, July 23, 2010

Pear & Celery Drink

Ingredients
Chopped pear-1
Celery stick-1
Ginger-a small piece
Salt a pinch
Agave nectar-to your taste
(or sugar/honey)
Lime juice-1/4tsp
Method
Blend everything together in a mixi with some water.Filter it & serve it cold with ice cubes.

Tuesday, July 20, 2010

Award


Thanks Smita & katta meetha theeka for the cute Award.Friends please feel free to pick it up from me.....

Sunday, July 18, 2010

Wheat Aapam Recipe / Kerala Style Wheat Aapam Recipe

Ingredients
Wheat flour-3 cups
Salt to taste
Sugar-3tbsp
Yeast-1/2tsp
Coconut milk-1/2 cup
Egg-1
Warm water-required quantity
Method
Mix wheat flour,yeast,1tbsp sugar & salt in a bowl.
Slowly add the warm water & make a thick batter without any lumps.
Let it ferment for at least 8hrs,now mix the coconut milk,egg & remaining sugar.
Heat an appam pan & grease it,pour a ladle of batter and slowly turn the pan round so that a thin layer forms on the sides and the middle remains thick.
Cover with a lid and cook on a low heat till the edges resembles crisp lace with light brown colour and centre soft.
When the appam is ready, remove gently.Serve it with any side dish.

Courtesy:Kothiyanuvu











Thursday, July 15, 2010

Golden Fried Snow Peas

Ingredients for the batter
Maida-3tbsp
Corn flour-1tbsp
Soy sauce-1/8tsp
Chilly garlic sauce-1/4tsp
Salt & Pepper to taste
Cooking soda-2 pinch
Other ingredients
Snow peas-required amount
Oil to deep fry.
Method
Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Sunday, July 11, 2010

Chicken Kofta Biriyani

Ingredients for Kofta
Ground chicken-1 & 1/2 cup
Salt to taste
Turmeric powder-1/8tsp
Pepper powder-1/8tsp
Garam masala-1/2 tsp
Roasted jeera powder-1/2tsp
Chopped green chillies-2
Chopped onion-3tsp
Ginger & Garlic paste-1/4tsp
Chopped coriander leaves-little
Oil-to deep fry
Ingredients for the gravy
Oil-4tsp
Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1
(whole spice)
Sliced onion-1/2
Chopped tomato-1
Coconut milk-6tsp
(I used the thick milk in tin)
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/2tsp
Chopped mint & coriander leaves-little
Ginger & Garlic paste-1tsp
Ingredients for the rice
Basmati rice-2 cup
Water-2 & 1/2 cup
Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp
Ghee-1tsp
Salt to taste
Garnish
Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut
Method
Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.







Thursday, July 8, 2010

Quinoa Sponge Dosa

Ingredients
Quinoa-1/2 cup
Brown rice-1/2 cup
Aval(Poha)-1/2 cup
Uraddhal-1/8 cup
Butter milk-1 cup
Salt to taste
Cooking soda-1/2tsp
Oil-to make dosa
Method
Wash & soak all above ingredients(except salt & cooking soda) overnight.Next day grind it to a smooth semi thick batter.Add salt & cooking soda just before making.Pour a ladle of batter on a tawa,spread it slightly.Pour oil around it,cover & cook it both sides till done.Serve it with any side dish you desire.



Tuesday, July 6, 2010

Cracked Wheat & Ridge Gourd Skin Chutney

Ingredients
Ridge gourd skin-1 cup
Green chillies-2
Ginger-a small piece
Coconut-3tsp
Salt to taste
Hing-1/2tsp
Cracked wheat-1/8 cup
Urad dhal-1tsp
Channa dhal-2tsp
Jeera-1/2 tsp
Coriander seeds-1/2 tsp
Oil-1tsp
Method
Heat 1/2 tsp of oil fry cracked wheat,dhals,jeera,coriander seeds & hing till light brown colour.Keep it aside.Heat 1/2 tsp of oil & fry ridge gourd skin,green chillies,ginger & coconut till light brown.Cool everything & grind together with salt to a smooth paste.Serve it with hot rice or with any tiffin.

Wednesday, June 30, 2010

Watermelon Granita Recipe

images for Watermelon Granita Recipe
Watermelon Granita
Ingredients
Fresh watermelon juice-3 cups
Sugar-3tsp
Lime juice-2tsp
Method
Mix all above ingredients together till sugar dissolves.
Place the mixture in a shallow container and put it in the freezer.
Take the pan out and scrape the frozen mixture with a fork until all the frozen pieces are broken into small shavings and mixed well with the remaining liquid.
Continue to freeze. Scrape every twenty minutes until no more liquid is in the granita.
Garnish it with mint leaves & serve immediately

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Monday, June 28, 2010

Stuffed Wheat Bread Dahi Vada

Ingredients for stuffing
Raisins-1tsp
Chopped almonds-1tsp
Chopped cashew nuts-1tsp
Chat masala,roasted jeera powder,chilly powder,salt-little
(mix all above ingredients together)
Other ingredients
Beaten curd with salt-1 & 1/2 cup
Chat masala,roasted jeera powder,black salt,chilly powder-little
Grated carrots for garnish
Whole wheat bread-5 slices
Milk little to make a dough
Tempering
Oil-1tsp
Green chillies chopped-1/2
Grated ginger-a pinch
Mustard-1/4tsp
Curry leaves-little
Method
Remove crust from the bread & crumble it.Add salt & sprinkle milk to form a soft dough.
Make small balls flatten it,place 1tsp of the filling & close it nicely.Slightly press it & keep it aside.
In a tray pour half of the curd & arrange all the bread vada,pour remaining curd on top.
Garnish it with carrots,sprinkle all the masalas.
Heat oil in a pan temper it with above ingredients.
Pour the tempering on top.Keep it in fridge & serve it cold.

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Thursday, June 24, 2010

Mixed Vegetables in Kataifi Baskets


Filling ingredients
Mixed frozen vegetables-1 cup
Chopped capsicum-3tsp
Salt & Pepper to taste
Dry parsley-1tsp
Garlic powder-1/4tsp
Onion powder-1/2tsp
Olive oil-1tsp
Other ingredients
Kataifi dough loosened -2 cups
(shredded phylo dough)
Butter melted-3tsp
Cottage cheese for topping
Method
Heat oil in a pan fry the filling ingredients one by one till cooked.Keep it aside.
Brush muffin tin with butter. Pull kataifi into 1-inch-thick bundles,cut bundles into 2-inch lengths. Place in a bowl,loose pile with fingers & toss with butter.Press it inside each muffin tins & bake it at 350 deg for 10 minutes or less,till its light brown in colour & crisp.Cool & fill it with some vegetable filling,top it with cottage cheese & serve it immediately.

Read more about Kataifi here.

Monday, June 21, 2010

Sweet Potato Smoothie

Ingredients
Chopped boiled sweet potato-1/2 cup
Fat free milk-1 & 1/2 to 2 cups
Cinnamon powder-a pinch
Blue agave sweetener-1tsp
(or sugar/honey)
Method
Blend everything in a blender.Serve it cold.