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Monday, December 31, 2012

Eggless Sponge Cake with Tutti Fruity / Eggless Sponge Cake / Eggless Cake Recipe

Eggless Sponge Cake with Tutti Fruity / Eggless Sponge Cake recipe / Eggless Cake Recipe
Ingredients
Maida(All purpose flour)-1 & 1/2 cup
Sugar-3/4 cup
Baking powder-1 & 1/4tsp
Baking soda-1/2tsp
Salt a pinch
Thick curd-1 cup
Cooking oil-1/2 cup
(I used canola oil)
Vanilla essence-2tsp
Tutti fruity & raisins-together1 & 1/2tbsp(Optional)
(Recipe doesn't say)
Method
Pre. heat the oven to 300deg.Sieve maida & salt together & mix the fruits,keep it aside.Dissolve the sugar in curd by mixing it gently.Add the baking soda & baking powder,mix leave it to froth for 3 minutes.Pour the oil in this curd mixture & slowly keep adding the maida.Mix it well & pour the batter into a greased baking pan.Bake it at 300 deg. for 40 minutes or till done.Cool completely,cut & serve
Inspired by cookcurrynook

Friday, December 28, 2012

Parsley Paratha

Ingredients
Wheat flour-2 cups
Chopped fresh parsley-1 cup
Salt to taste
Red chilly powder-1/2tsp
Sesame seeds-1tsp
Water required amount to knead the dough
Oil-to cook the parathas
Method
Make a soft dough with above ingredients.Cover the dough & rest it for 10 minutes.Divide the dough into small balls,roll them out to a semi thick circles.Heat a tawa/griddle & cook the chapathi/paratha with little oil smeared on both sides till its light brown.Serve it hot with any side dish you want.

Tuesday, December 18, 2012

Toffee Bars

Ingredients for the bottom layer
Melted butter-1 cup(2 sticks)
Light brown sugar-1 cup
Vanilla essence-2tsp
Salt-1/2tsp
Maida/All purpose flour-2 cups
Topping ingredients
Chopped and toasted almonds-1 cup
Semi sweet chocolate chips-12oz pack
Method
Pre.heat oven to 350. deg.Beat butter & sugar till light & fluffy.Add the essence,salt & flour,mix it until its incorporated.Spread this mixture on a square pan which is lined with an aluminium foil on sides & bottom.Bake till 20 minutes or till the short bread is golden brown.Remove from oven & immediately sprinkle the chocolate chips on top,Keep this in the hot oven just the chocolate to melt,remove from oven spread it using a knife on top of the shortbread.Sprinkle the nuts on top,press it a bit.Cool completely & cut into squares.
Inspired by joyofbaking

Friday, December 14, 2012

Quinoa Adai

Ingredients
Quinoa-1 cup
Channa dhal-1/2 cup
Thoor dhal-1/2 cup
Ginger-a very small piece
Red chillies-3
Chopped curry leaves-little
Salt to taste
Hing-1/2tsp
Grated coconut-3tsp
Jeera-1/4tsp
Oil-required amount to cook adai
Method
Wash & soak quinoa,red chillies & dhals together for 2 hours.Grind it to a semi thick coarse batter.To this add all above ingredients & mix it up.Heat a tawa,pour a ladle of batter spread it to a thick circle.Pour oil around & cook it till crisp & brown on both sides.Serve it hot with any side dish.

Sunday, December 9, 2012

Homemade Ginger & Garlic Paste


Ingredients
Skin peeled & chopped fresh ginger -1 & 1/2 cup
Fresh garlic -1 & 1/2 cup
(I usually don't remove the skin)
Salt -1 & 1/2tsp
Oil-6tsp
Turmeric powder-1tsp
Method
Grind all above ingredients together without water to a smooth paste.Mix the oil to this mixture,put it in a container & store it in fridge.Your homemade ginger & garlic paste is ready.
Note: By this way you can store it more than a month,still looks & smells fresh.

Tuesday, December 4, 2012

Red Bell Pepper/ Capsicum Chutney

photo of Red Bell Pepper/ Capsicum Chutney
Ingredients
Red bell pepper/Capsicum-1
Chopped onion-1/4
Chopped tomato-1
Red chillies-1
Salt to taste
Curry leaves-4
Tempering
Oil-2tsp
Jeera,Mustard & Uraddhal-each-1/4tsp
Curry leaves-little
Red chillies-1
Method
Heat 1tsp of oil & fry above ingredients together,till raw smell disappears.Cool & grind to a smooth paste.Heat oil in a pan temper it.Pour it on the chutney ,mix & serve with any tiffin.

Thursday, November 29, 2012

Aglio e Olio

Ingredients
Whole wheat thin spaghetti-a small bunch
(Cooked with little oil & salt)
Salt & Pepper to taste
Chopped garlic-3
Chopped ripe red chillies-2
Olive oil-2tsp
Dry parsley-1tsp
Method
Heat oil in a pan fry the chillies & garlic till nice flavor comes out.Switch off the stove add the spaghetti,seasoning & parsley.Toss it well & serve it hot.

Monday, November 19, 2012

Simple Mushroom & Red Bell Pepper Fry

Ingredients
Mushroom (8oz pck)-1
Chopped red bell pepper(Capsicum)-1 small
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Curry powder-1tsp
Ginger & Garlic paste-1/2tsp
Curry leaves -to garnish
Oil-3tsp
Method
Heat oil in a pan saute onion & curry leaves till light brown.Add the tomato,mushroom,bell pepper,ginger & garlic paste fry till raw small disappears.Add the dry masala powders,sprinkle very little water.Cover & cook till dry.Serve it with roti...

Thursday, November 15, 2012

Khara Buns / Savoury Buns

Ingredients
Maida/all purpose flour-1 cup
Wheat flour-1/2 cup
Dry yeast-1tbsp
Warm milk-1/4 cup + 1tbsp
Warm water-1/4 cup + 1tbsp
Olive oil-1/8 cup
Sugar-1/2 tbsp
Salt-3/4 tsp
Chopped garlic-1tbsp
Chopped coriander leaves-1 tbsp
Chilly flakes-1tbsp
Method
Mix the flours,chilly flakes,salt,garlic & coriander leaves in a wide bowl.Mix the sugar & yeast in warm milk & water,keep it for 5 minutes.Now pour this mixture into the flour,add oil & knead it to a soft dough.apply some oil on top of the dough,cover it with a wet cloth & leave it for 1 hour.Punch the raised dough.Form it into small balls & place it on a greased tray.Brush the top with some milk & sprinkle some sesame seeds(optional).Bake these buns at preheated oven for 12 minutes at 325 deg. or till done.Remove from oven & brush the warm buns with butter & serve.
Courtesy:Rakskitchen...

Monday, November 5, 2012

Badam/Almond Burfi In Microwave

Ingredients
Badam/Almonds-1/2 cup
(soak it in hot water for 30 minutes,then remove the skin)
Milk-3/4 cup
Sugar-1 cup
Saffron-little
Ghee-3tsp
(add 1 or 2 tsp of ghee to your burfi, if you think its getting dry)
Method
Grind badam with milk to a smooth paste.Pour this in a microwave safe bowl,add the sugar &saffron.Cook this mixture in microwave for total 13 minutes.For every 2 minutes remove,mix & keep it again.After 10 minutes,(for remaining 3 minutes)remove the bowl add 1tsp of ghee mix & cook again & remove it for every 1 minute & mix (3 times).The mixture will look like a soft dough.Grease a plate spread this evenly,cut it while still warm....

Note: Each microwave power is different,the time of cooking may vary.

Wednesday, October 31, 2012

Happy Halloween


Ingredients used are -Apples & Cereal bits.

When witches go riding
and black cats are seen,
the moon laughs and whispers,
'tis near Halloween

Wishing you a Happy Halloween

Friday, October 26, 2012

Quinoa Murukku

Ingredients
Rice flour-1 & 1/2 cup
Slightly dry roasted & powdered quinoa-1/2 cup
Besan-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Cumin seeds-1 tsp
Hing-1tsp
Water-required amount to make a soft dough
Hot oil-1tbsp
Oil-to deep fry
Method
Pour water little by little & make a soft dough with all above ingredients.Heat oil in a pan,fill some dough in the murukku press/mould.Press directly into the hot oil.Deep fry in medium flame till light brown on all sides & crisp .Remove on a kitchen paper. Cool & store in a air tight container.



Wednesday, October 17, 2012

Brown Rice Vermicelli Upuma

Ingredients to temper
Oil-4tsp
Mustard,Urad dhal,Channa dhal-each 1tsp
Jeera/cumin-1/4tsp
Red chillies-4
Peanuts-a handful
Curry leaves-little
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Other ingredients
Brown rice vermicelli-300gms packet
(cook it according to the direction on the pack)
Coriander leaves for garnish
Method
Heat oil in a pan temper it.Fry the onion & tomato till light brown.Reduce the heat & add the vermicelli & salt.Toss it well ,garnish it with coriander leaves.If you wish you can also squeeze some lime juice after switching off the flame.Mix & serve it hot.

Thursday, October 11, 2012

Pear & Mint Raita


Ingredients
Chopped pear-1
(do not use too ripe pear)
Chopped mint leaves-10
Beaten curd-1 cup
Salt & Pepper to taste
Roasted & powdered jeera/cumin-1tsp
Method
Mix all above ingredients together & serve it cold.Sprinkle some chilly powder on top(optional).



Thursday, October 4, 2012

Sago Bonda Recipe / Sabudana Bonda Recipe / Saggubiyyam Bonda Recipe / Javvarisi Bonda Recipe

Images of Sago Bonda Recipe / Sabudana Bonda Recipe / Saggubiyyam Bonda Recipe /  Javvarisi Bonda Recipe
Sago Bonda
Ingredients
Sago / Sabudana -1/2 cup
Semi thick curd-1 cup
Rice flour-1/3 cup
White rava/sooji-1/4cup
Chopped onion-1/4
Chopped green chillies-2
Chopped coriander & curry leaves-1tbsp
Salt to taste
Jeera/cumin seeds-1tsp
Cooking soda -a pinch
Oil-to deep fry
Method
Soak sago with the curd for 8 hours or overnight for the sago to get bloated.
Mix all above ingredients,if needed add very little water to make a thick dropping consistency batter.
Before dropping into the oil mix the cooking soda.
Heat oil in a pan drop the batter using a spoon.
Fry in medium low heat till crisp & light brown on all sides.
Serve it with any dip you like.

Thanks for visiting !

Tuesday, October 2, 2012

Oats Bisibelebath / Bisi Bele Bath With Oats / Savoury Oats Porridge Recipe


Ingredients
Quick oats-1 & 1/2 cup
(slightly dry roasted)
Toor dhal-3/4 cup
(Cooked with turmeric & mashed well)
Salt to taste
Mixed vegetables-2 cups
(Carrot,peas,zucchini,potato,beans,drumstick or any vegetable of your choice)
Red chilly powder-1/2tsp
Hing-1/2tsp
Curry leaves-little
Tamarind juice-1 cup diluted
Tempering
Oil-2tsp
Mustard,Uraddhal,Jeera,Methi-little
Small onions whole-1/2 cup
Chopped tomato-1
Fry till light brown in 1/2tsp of oil & make a powder
Channadhal-1 & 1/2tsp
Coriander seeds-2tsp
Jeera-1/8tsp
Methi-10 seeds
Hing-1/4tsp
Coconut-2tsp
Cloves-2
Cinnamon-a small piece
Garnish
Ghee-1tbsp
Red chillies-2
Curry leaves little
Cashew nuts-a handful
Method
Heat oil in a pan temper it.Fry onions & tomatoes till light brown.Add the vegetables,dry ingredients & tamarind juice.Cook till the vegetables are cooked,add the cooked dhal, ground masala powder & enough water to cook the oats,give a nice boil.Add the oats & cook in low flame till done.Garnish & serve it hot with appalam & raita

Wednesday, September 26, 2012

Chocolate Bark

Ingredients
Chocolate chips-1 cup
(melt it in a double boiler)
Topping
Chopped almonds-10
Chopped pistachio-10
Chopped marshmallow-2
Chopped gummy rings-1
Raisins-10
Sugar crystals-to sprinkle
( or any topping of your choice)
Method
Melt the chocolate chips in a heatproof bowl set over a pan of simmering water.Line a pan with parchment paper.Pour the melted chocolate & spread it well.Generously sprinkle the toppings evenly on top of the melted chocolate.Slightly press it,leave it to cool( I kept it in fridge for 30 minutes).Cut or break into desired shapes.

Saturday, September 15, 2012

Wheat Flour Sweet Paniyaram

Ingredients
Wheat flour-1 cup
Ripe banana mashed-1 large
Salt-a pinch
Brown sugar-1/4 cup or little lesser
Baking soda-2 generous pinch
Rice flour-2 tsp
Ghee & Oil-to cook the paniyarams
(mix equal amount of both in a bowl & keep it)
Method
Mix all above ingredients together in a bowl.Pour water & make a smooth thick batter.Heat a paniyaram pan,pour 1tsp of oil/ghee in each hole.Pour a ladle of batter in each hole,cook it both side till light brown in colour.Serve it as a evening snack..

Saturday, September 8, 2012

Simple Papaya Parfait

Ingredients
Cool whip cream-1/2 cup
Fresh papaya puree-1/2 cup
Chopped walnuts-1tbsp
Honey-1tsp
Any cereal of your choice for decoration
Method
Take a tall glass spoon some papaya puree into the glass,then some chopped nuts,next spoon some fresh cream on top.Repeat till the top of the glass.Sprinkle some nuts & cereal on the top & drizzle some honey & serve it cold
Variations:You can use hung curd instead of cream,some fresh fruits instead of puree.Any dry fruit & nuts.

Thursday, August 30, 2012

Nandu (Crab) Kurma

Ingredients ground to a smooth paste
Cinnamon-a small piece
Cloves-2
Cardamom-1
Fennel seeds(somph)-1tsp
Poppy seeds-2tsp
Red chilly powder-1tsp
Coriander powder-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
Whole pepper-12
Tomato-1/2
Green chillies-1
Ginger & Garlic paste-1tsp
Other ingredients
Blue crabs-4
(cleaned & broken into small pieces)
Chopped onion-1/2
Chopped tomato-1/2
Curry & Coriander leaves-little
Oil-6tsp
Coconut milk-1 cup
Method
Heat oil in a pan, saute onion & tomato till raw smell disappears.Pour the ground masala & fry till oil separates the pan.add the crab,coconut milk & and required amount of water.Cover & cook this gravy for 10 minutes till crabs are cooked well & raw smell disappears.Garnish it with curry & coriander leaves & serve with rice.

Saturday, August 25, 2012

Corn Kabab

Ingredients
Grated tender corn-3
(slightly squeeze out the excess water & discard)
Boiled & mashed potato-1
Crumbled bread-1
Corn flour-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/8tsp
Garam masala-1/2tsp
Lime juice-1tsp
Fennel powder-1/4tsp
Chopped onion-2tsp
Chopped mint leaves-1tsp
Dry parsley-1tsp(optional)
Butter-1tsp & some for brushing on top.
Method
Mix all above ingredients together.Roll it out into cylindrical shape.Slightly butter them & bake or grill it till light brown on all sides & cooked.Serve it hot with any dip.
Inspired by Rakskitchen

Sunday, August 19, 2012

Kale Rice


Ingredients
Basmati rice-1 cup
Water -2 cups
Salt & Pepper to taste
Chopped Kale leaves-1/2 bunch
Sliced onions-1tbsp
Chopped garlic-4
Sliced chillies-1
Tempering
Butter-3tsp
Jeera/Cumin seeds-1tsp
Shajeera-1/4tsp
Method
Heat butter in a pan temper it.Fry onion,garlic,chillies & kale leaves for 2 minutes.Add rice,salt & pepper.Pour water,cover & cook it till done.

Sunday, August 12, 2012

Masala Egg Gravy / Kodi Guddu Pulusu

Ingredients dry roasted & ground to a smooth paste
Whole pepper-1tsp
Red chillies-2
Coriander seeds-1tsp
Fennel seeds-1tsp
Cumin seeds-1/2tsp
Cinnamon-a small piece
Cloves-2
Methi/fenugreek seeds-5
Coconut-1tbsp
Tomato-1
Turmeric powder-1/4tsp
Other ingredients
Tamarind diluted in water-2 cups
Salt to taste
Eggs-3
Curry & Coriander leaves-1tsp
Chopped onion-1tbsp
Chopped garlic-4
Tempering
Oil-6tsp
Mustard-1/2tsp
Methi /Fenugreek seeds-5
Method
Heat oil in a pan & temper it.Fry the onion,garlic & curry leaves till light brown in colour.Add the ground paste & saute till oil separates the pan.Pour the tamarind juice & in low flame cook the gravy till raw smell disappears & gravy is slightly thick.Now break the eggs into the gravy (do not mix),cover & leave it for 3 minutes.Switch off the stove,garnish with curry & coriander leaves.Serve it with hot rice.


Sunday, August 5, 2012

Apricot & Watermelon Cooler

Ingredients
Apricot(seed removed)-8
Chopped water melon-2 cups
Mint leaves-6
Ginger-a small piece
Salt & Pepper-a pinch
Lime juice-1tsp
Honey(optional)-to your taste
(I didn't use)
Water to dilute
Method
Blend the fruits,mint & ginger to a smooth liquid.Filter it(optional),mix the lime juice,honey & seasoning.Pour water & dilute it.Serve it cold.






Tuesday, July 31, 2012

Avocado Omelet Recipe / Avocado Omelette Recipe

image of Avocado Omelet Recipe / Avocado Omelette Recipe
Ingredients
Egg-2
Salt & Pepper to taste
Chopped onion,tomato,zucchini-together 2tsp
Chopped avocado-1
Grated cheese-for garnish
Oil-1tsp
Method
Slightly beat  the eggs with little salt & pepper.Mix in the vegetables.Heat oil in a non stick pan ,pour the egg mixture & spread it ,cover it with a lid & cook it for a minute in medium low heat.Cook it till the bottom is slightly brown.Sprinkle the chopped avocado,fold it into half.Turn the omelet & cook the other side till done.Remove on a serving plate & sprinkle the grated cheese on top & serve.

Tuesday, July 24, 2012

Mint & Curry Leaf Podi (Oil Free)


Ingredients
Dry roasted till crisp Mint leaves-1 cup
Dry roasted till crisp curry leaves-1 cup
Tamarind-a small gooseberry size
Salt to taste
Hing-1tsp
Sesame seeds-1tsp
Urad dhal-1tbsp
Methi/fenugreek seeds-1/8tsp
Coriander seeds-1tbsp
Channa dhal-1tsp
Red chillies-10
Jeera/cumin seeds-1/2tsp
Dessicated coconut-1tbsp
Method
Dry roast all above ingredients separately till light brown.Cool & grind all above ingredients with salt to a smooth powder.Store it in a clean bottle.Mix it with rice with a 1 tsp. of ghee or oil & eat.



Sunday, July 15, 2012

Pulikaichal Recipe / Pulikachal Recipe / Puliyodharai Mix Recipe


images for Pulikaichal Recipe / Pulikachal Recipe / Puliyodharai Mix Recipe
Pulikaichal
Ingredients dry roasted & powdered
Sesame seeds-1 & 1/2 tsp
Coriander seeds-1tsp
Red chillies-1
Methi/fenugreek seeds-1/8tsp
Tempering
Oil-1/3 cup
Mustard-1/2tsp
Urad dhal-1tsp
Red chillies-1
Channa dhal-1tsp
Hing-1/2tsp
Peanuts-a handful
Curry leaves-little
Other ingredients
Semi thick tamarind juice-2 cups
Chilly powder-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
(Mix all above ingredients together & keep it aside)
Method
Heat oil in a pan temper it with above ingredients.
Pour the tamarind juice into the tempering,in a medium high flame cook the liquid till thick & oil separates the pan.
Add the powdered ingredients,mix it well make sure there is no lumps.
Switch off the stove,cool & store it in fridge.
If using it in 2 to 3 days then store it out in a clean glass bottle.
Mix required amount of the paste into the hot rice mix & serve.

Thanks for visiting !



Tuesday, July 10, 2012

Kiwi Raita


Ingredients
Chopped kiwi-2
Curd-1 cup
Red chilly powder-a pinch
Black salt to taste
Dry roasted & powdered coriander & jeera/cumin-together 1/2 tsp
Method
Mix all above ingredients together & serve it cold.

Thursday, July 5, 2012

Palak/Spinach Tofu Gravy

Ingredients
Spinach/Palak-1/2 bunch
(boil it in little water for 2 minutes,immediately remove & rinse it in cold water & chop)
Salt to taste
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin powder-1/4tsp
Turmeric powder-1/8tsp
MDH Kitchen king masala-1/2tsp
Green chillies-4
Chopped onion-1/2
Chopped tomato-1
Ginger & Garlic paste -1/4tsp
Tofu cubed-1 cup
(slightly tossed in butter (optional)
Tempering
Butter-1tbsp
Oil-1tsp
Jeera-1tsp
Crushed kastoori methi
Garnish
Fresh cream -little
Method
Heat 1tsp of oil & fry onion,tomato,green chillies & ginger garlic paste for 2 minutes.Cool it & in a blender add fried onion mixture,chopped spinach & all the dry masala powders,grind it to a smooth semi thick liquid.Heat butter in a pan temper it,then pour the ground liquid & cook till the gravy is thick.Add the tofu give a boil & switch off.Before serving mix the cream & served best with roti or naan.




Friday, June 29, 2012

Simple Jeera Rice /Jeera Pulao

Ingredients
Basmati rice-1 cup
Salt to taste
Frozen peas(optional)-1tsp
Water-2 cups
Tempering
Ghee-1tsp
Jeera/cumin seeds-1tsp
Cardamom-2
(use only the seeds)
Cloves-1
Method
Heat ghee in a pan temper it.Add 2 cups of water,peas,rice & salt and cook rice till done.Fluff it up with a fork & serve it with any gravy of your choice.You can also cook rice in an electric rice cooker too.

Tuesday, June 19, 2012

Beetroot Paratha

Ingredients
Grated beetroot-1 cup
Whole wheat flour-2 cups
Besan-2tsp
Curd-3tsp
Oil-1tsp
Salt to taste
Fennel powder-1/8tsp
Chilly powder-1/2tsp
Roasted & powdered jeera powder-1/4tsp
Garam masala-1/4tsp(option)
Oil-to cook the paratha
Method
Mix all above ingredients together.Pour very little water & make a soft dough.Roll it out into semi thick circles.Cook it both sides on a tawa with little oil till light brown on both sides.Serve it with any raita ot gravy.



Saturday, June 16, 2012

Marshmallow Crispy Squares


Ingredient
Melted butter-3tbsp
Strawberry flavored marshmallows(around 20 medium size)
(Jet-puffed 5 0z bag)
Cheerios-3 cups
Raisins-1/4 cup
Chopped pecan-1/8 cup
Method
Coat the marshmallow in the butter & melt it in microwave for about 1 & 1/2 minutes.Remove it & stir in other ingredients till well blended.Pour it on a greased tray & press it well.Cool & cut into desired shapes.A quick & easy snack for kids are ready!!!!!!
Note:You can also replace with rice krispies cereal.

Monday, June 11, 2012

Jeera Aloo

Ingredients
Par boiled potato cubed-3
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/dry mango powder-a pinch
Tempering
Oil-3tsp
Jeera/cumin seeds-1tsp
Broken red chillies-2
Curry leaves-little
Method
Heat oil in a pan & temper it,add the potatoes & in medium flame fry for 2 minutes.Add the dry masalas & fry it in low flame till potatoes are well cooked,crisp on all sides & coated with the masala.Serve it as a side dish for roti.



Monday, June 4, 2012

Rose Syrup Pudding

Ingredients
Whole milk-3 cups
Sugar-1tbsp or more if you like
Agar agar-1/4 cup
(melted in water)
Rose syrup/Roo afza-1/4 cup
Method
Boil milk for 5 minutes,add the sugar.Now add the agar agar & give a stir.Switch off the stove mix in the rose syrup,pour it into a mould & keep it in the fridge to set for minimum of 4 hours.Serve it with fruits,custard or choice of yours.

Tuesday, May 29, 2012

Thoor Dhal Kuzhi Paniyaram

Ingredients
Idly rice-2 cups
Thoor dhal-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Oil-to cook the paniyarams
Method
Soak rice & dhals separately for 2 hours.Grind the dhals till fluffy & keep it aside.Grind the rice to fine rawa consistency.Mix everything together,add salt & let it ferment overnight.Heat a paniyaram pan,pour 1tsp of oil in the holes.Pour a ladle of the batter in the wholes & cook it till crisp on both sides.Serve it with any chutney or idly milagai podi.
Note:You can even make Idlys out of this batter(Courtesy: Mrs.Mallika Badrinath)

Tuesday, May 22, 2012

Watermelon Lassi

Ingredients
Seedless watermelon chopped-1 cup
Thick curd-1/2 cup
Sugar-1 or 2 tsp
Crushed cardamom powder-a pinch(optional)
Method
Blend all above ingredients together in a blender till smooth and frothy.Serve it cold with ice cubes....

Thursday, May 17, 2012

Kara Sev

Ingredients
Besan-1 & 1/2 cup
Rice flour-1/2 cup
Hing-1/2tsp
Red chilly powder-1tsp
Jeera-2tsp
Crushed pepper-2tsp
Salt to taste
Butter-1tbsp
Oil-to deep fry
Method
Mix all above ingredients together.Add water little by little & mix it to a dough(this dough will be a bit sticky).Fill it in a sev press which has bigger holes in it.Press it directly into the hot oil.Deep fry it in medium flame till crisp & light brown on all sides.Cool & store it in an air tight container.
Inspired by Tasty appetite

Saturday, May 5, 2012

Rajma Sundal / Kidney Beans Sundal

images for Rajma Sundal / Kidney Beans Sundal
Rajma Sundal
Ingredients
Cooked rajma/kidney beans with salt-2 cups
(do not over cook the beans)
Desiccated coconut-1tbsp
Chopped curry & coriander leaves-little
Tempering
Oil-2tsp
Mustard,Urad dhal.Jeera/cumin-each 1/4tsp
Chopped green chillies-1
Method
Heat oil in a pan & temper it.Add the cooked rajma &coconut,saute for 2 minutes.Switch off the stove garnish with chopped curry & coriander leaves & serve......



Sunday, April 29, 2012

Brinjal Paratha / Eggplant Paratha Recipe / Baingan Paratha

images for Brinjal Paratha / Eggplant Paratha Recipe / Baingan Paratha
Brinjal Paratha
Ingredients for brinjal masala
Big eggplant chopped-1/2
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Roasted jeera powder-1/4tsp
MDH Kitchen king masala-1/8tsp
(or any garam masala-optional)
Chopped coriander leaves-3tsp
Oil-1tsp
Other ingredients
Whole wheat flour-1 & 1/2 cup
Salt to taste
Oil-to cook parathas
Method
Heat oil in a pan fry the brinjals till slightly cooked.Add all the dry ingredients & fry a bit.Cool & grind to a coarse paste.Add coriander leaves & mix it.Add wheat flour,salt to the mixture add very little water if required & make a soft dough.Take a small ball roll it out into circles.Cook it on tawa/griddle with little oil till coked & light brown on all sides.Serve it hot with any side dish.........



Thursday, April 12, 2012

Mango Thokku / Mango Pickle

Ingredients
Raw mango grated-2
(skin removed)
Garlic sliced-6
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Hing-1tsp
Dry roasted & powdered fenugreek seeds(methi)-1tsp
Tempering
Oil-1 cup
Mustard-2tsp
Curry leaves-little
Method
Heat oil in a pan & temper it.Fry the grated mango till slightly cooked.Add all the dry powders except fenugreek powder.Fry a bit,switch off the gas & mix in the fenugreek powder & garlic.Cool completely & store it in fridge.

Monday, April 2, 2012

Jicama Raita

Ingredients
Grated & slightly squeezed jicama-1/2 cup
Thick curd-1 cup
Salt to taste
Chopped coriander leaves-little
Tempering
Oil-1/2 tsp
Mustard-1/4tsp
Jeera/Cumin-1/4 tsp
Chopped onion-2tsp
Red chillies-1
Hing-a pinch
Method
Mix all above ingredients together.Heat oil in a pan & temper it.Mix it with the above ingredients & serve it cold.

Thursday, March 29, 2012

Mysore Bonda

Ingredients
Maida/all purpose flour-1 cup
Rice flour-1/4 cup
Buttermilk to make a thick batter
Salt to taste
Jeera/cumin seeds-1tsp
Baking soda-1/2 tsp
Chopped green chillies-2 small
Chopped ginger-1tsp
Chopped coconut-3tsp
Method
Mix all above ingredients together.Add butter milk & make a thick batter like urad dhal vada batter.Heat oil in a pan,wet your hands & take smalls ball & drop it in hot oil.In medium flame fry it till brown on all sides.Serve it with any chutney.

Monday, March 19, 2012

Egg Masala Kuzhlambu/Kulambu

Ingredients fried in 2tsp of oil till light brown,then ground to a smooth paste
Coriander seeds-1 & 1/2tsp
Red chillies-3
Whole pepper-1tsp
Poppy seeds-1tsp
Fennel seeds-1tsp
Jeera/Cumin-1/2tsp
Cloves-1
Cinnamon stick-a small piece
Curry leaves-1tsp
Turmeric powder-1/2tsp
Salt to taste
Chopped onion-1/2
Chopped tomato-1/2
Ginger & Garlic paste-1/2tsp
Roasted gram /Pottukadalai-1tsp(no need to fry)
Coconut-1tbsp
Tempering
Sesame oil-1tbsp
Mustard-1tsp
Methi seeds/fenugreek-8
Curry leaves-1tsp
Other ingredients
Diluted tamarind water-2 cups
Boiled eggs(make slits on it)-6
Method
Heat oil in a pan & temper it,pour the ground masala & the tamarind juice.In low flame cook till the gravy is slightly thick,add the eggs & give a boil.Switch off the stove ,garnish it with curry & coriander leaves & serve it with hot rice.


Wednesday, March 14, 2012

Turnip Chutney

Ingredients
Chopped turnip-1/2
Chopped onion-1/4
Chopped tomato-1
Salt to taste
Oil-2tsp
Urad dhal & Channa dhal-each-1tsp
Jeera/cumin-1/4tsp
Red chillies-3
Ginger & Garlic paste-1/4tsp
Curry leaves-little
Hing-a pinch
Method
Heat oil in a pan fry the dhals ,jeera & red chillies till light brown.Add the other ingredients & fry till raw smell goes off.Cool, add salt & grind to a smooth paste.Serve it with any tiffin.

Saturday, March 3, 2012

Mango Rawa Kesari

Ingredients
Ghee-1/2 cup
White rawa/semolina-1 cup
Sugar-1 cup
Water-2 cups
Mango pulp-1 & 1/4 cup
Cardamom powder-1tsp
Saffron-a pinch
Fried nuts in ghee-1tbsp
Method
Heat ghee in a pan,fry the rawa till raw smell goes off.Boil water in a pan,add it to the rawa.Cook it in slow flame till it absorbs all the water.Add cardamom powder,saffron,mango pulp & sugar mix it & cook it for 1 minute.Switch off the stove,garnish it with nuts and serve.

Saturday, February 25, 2012

Zesty Lemon Cake With Raisins

Happy 3rd Birthday SailajaKitchen .Stepping into my 4th year.....



Ingredients for the cake
Flour - 1 & 1/2 cups
Sugar - 1 cup
Butter - 1/2 cup
Eggs - 2
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Lemon zest grated - 1 & 1/2 tbsp
Salt - 1/2 tsp
Lemon juice - 4 tbsp
Buttermilk - 12 tbsp
Vanilla extract - 1/2 tsp
Raisins - 1/4 cup
Ingredients for the glaze:
Powdered sugar - 1 cup
Lemon juice - 2 tbsp
(mix it to a smooth mixture)
Method
Sieve flour,salt ,baking powder,baking soda.Mix buttermilk,lime juice & essence.Cream together butter & sugar till light & fluffy.Add the eggs & zest of lemon & beat it well.Slowly add the flour & lemon buttermilk mix to the sugar butter mixture alternatively beginning and ending with flour. Add raisins and gently mix.Bake it at 350 deg. for 40 minutes or till done.cool the cake completely & then pour the glaze over the cake.
Courtesy:chitchatcrossroads with a slight change.

Tuesday, February 21, 2012

Vermicelli(Semiya) Murukku

Ingredients
Vermicelli (Semiya) -1/2 cup
Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup
Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp
Salt to taste
Oil for deep frying
Method
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana