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Wednesday, April 30, 2014

Beerakaya Pottu Podi Recipe / Beerakaya Tokku Podi Recipe / Ridge Gourd Skin Podi Recipe

images for Beerakaya Pottu Podi Recipe / Beerakaya Tokku Podi Recipe / Ridge Gourd Skin Podi Recipe
Beerakaya Pottu Podi
Tempering ingredients
Oil-2tsp
Mustard-1/2tsp
Urad dhal-1tsp
Jeera/cumin seeds-1tsp
Red chillies-3
Curry leaves-little
Hing-a pinch
Turmeric powder-1/8tsp
Crushed garlic-4
Thick tamarind juice-1tsp(optional)
Salt to taste
Other ingredients
Ridge gourd skin/Beerakaya peel-3 cups
(With very little water make a coarse paste,squeeze out excess water.Don't discard the water you can use it in gravys or in making chapathi dough.
Heat a pan, in low medium flame dry roast the paste till all the water has evaporated & its completely dry,keep it aside).
Method
Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the dry roasted peel & mix it well.
Cool & store it in fridge.
Mix it with hot rice & enjoy.

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Monday, April 28, 2014

Lemon Pickle Recipe / Nimboo ka Achar Recipe / South Indian Lemon Pickle Recipe

images for Lemon Pickle Recipe / Nimboo ka Achar Recipe / South Indian Lemon Pickle Recipe
Lemon Pickle
Ingredients
Large yellow lemon-10
(cut into small pieces)
Chilly powder-1/2cup
Salt-1/4 cup
Turmeric powder-1tsp
Sesame oil-1cup
Mustard seeds-1tbsp
Crushed fenugreek/ methi seeds-1tsp
Hing-1tsp
Method
Take a clean dry jar add the cut lemons,salt & turmeric powder.Mix it well & leave it covered for 3 days.
Each day just mix it well with a clean spoon.
The 3rd day mix the chilly powder to the soaked lemon.
 Heat oil in a pan & temper it with mustard,hing & methi seeds.
Cool the tempering & pour it into the pickle.Mix it well & best served with curd rice.
Store this pickle in fridge.
Note:
Always use dry spoon to take pickles.
This pickle should be stored in fridge.
Add salt according to your taste.

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Sunday, April 27, 2014

How to store Green Chillies In Fridge?

Easy way to store green chillies in fridge for more than 3 weeks & keeping them fresh.
 Remove the stems from the green chillies.Place a kitchen paper in a dry plastic container.

Place the green chillies on the kitchen paper,cover it with another kitchen paper.
Close it with a lid & store in fridge.

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Thanks Vineela for the tip.

Saturday, April 26, 2014

Javarisi Vadam / Sago Vadaam / Javvarisi Vathal Recipe

images of Javarisi Vadam / Sago Vadaam / Javvarisi Vadam Recipe
Javarisi Vadam
Ingredients
Sago/Sabudhana/Javvarisi - 1 cup
(I used the milk white big variety sabudhana)
Water-4 cups
Salt - around 3/4 tsp
(check the taste if needed add more)
Green chillies-4 big long variety
Jeera/cumin seeds-1/2 tbsp
Hing-1tsp
Lemon -1/2
Method
Pour water just above sago & leave it covered overnight.
Next day grind salt,green chillies & hing to a smooth paste,keep it aside.
Boil 4 cups of water,add the soaked sago into the boiling water.
In medium low flame cook till the sago is transparent & semi thick like soup,switch off the flame.
Now add the ground paste,jeera & squeeze out 1/2 of a big lemon,stir it well.Let it cool a bit,check salt if needed add more.
Spread a thick plastic sheet in the sun.
Take a spoon of the sago mixture spread it slightly.The thickness should not be too thin.
Let it dry in sun the whole day,flip it over to the other side & dry the next day.
The 3rd day place it on a tray or plate & dry it completely.Store it in container.
Deep fry these vadams in hot oil & enjoy!!!!

Note:
Some add butter milk to the mixture to get a nice water colour.
Add chillies according to the taste of your family.
If you want colourful vadam,add food colour to the cooked mixture.

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Thursday, April 24, 2014

Pulikaichal Recipe / Pulikachal / Puliyogare Recipe / Puliyodharai Recipe - A Spicy Tamarind Sauce to makeTamarind Rice.

This is a another version in making Pulikaichal.Check the traditional  version  HERE.

images for Pulikaichal Recipe / Pulikachal / Puliyogare Recipe / Puliyodharai Recipe - A Spicy Tamarind Sauce To Make Tamarind Rice)
Pulikachal
Ingredients fried till light brown in 1tsp of oil
Coriander seeds-2tbsp
Channa dal-1/2tbsp
Mustard-1/2tbsp
Jeera-1/2tbsp
Sesame seeds-1tbsp
Urad dal-1tbsp
Whole pepper-1tbsp
Peanuts-1tbsp
Methi/Fenugreek seeds-1/2tsp
Red chillies-6
Curry leaves-10
Grated coconut-1/4 cup
(cool the fried ingredients & make a smooth powder)
Tempering
Oil-little more than 1/4 cup
Mustard-2tsp
Red chillies-2
Urad dal-1tsp
Channa dal-2tsp
Peanuts-4tsp
Sesame seeds-2tsp
Curry leaves-little
Hing-1tsp
Other ingredients
Salt to taste
Turmeric powder-1/2tsp
Semi thick tamarind juice-3 cups
Method
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice,turmeric powder & salt,give a nice boil , meanwhile take 4 to 5 tbsp of the ground powder,pour 1/2cup of water dilute to make sure there are no lumps.Pour this into the boiling tamarind juice.
Cook the whole mixture till thick & oil separates from sides of the pan.
Switch off the flame,add required amount of the paste to hot rice,mix well & serve.

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Inspired by srefoodblog


Tuesday, April 22, 2014

Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi

images for Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi
Kulfi
Ingredients
Evaporated milk - 1 can (354 ml )
Condensed milk -1 can ( 14 oz )
Whole milk -1/2 cup
(If you think is too sweet then add extra 1/2 cup of whole milk.)
White bread -1 slice
(I used brown bread in this recipe because it gives nice colour to the kulfi)
Crushed saffron a generous pinch
Cardamom powder-1/4tsp
Chopped pistachio & almonds-each 1tsp
Images for Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi
Kulfi
Method
Remove the crust from the bread slice its optional.Dry grind the bread to a smooth powder.This will look like bread crumbs.You can also crumble it with your fingers.
Take a bowl & mix all above ingredients including the bread crumbs.
Blend everything together.
Pour these in kulfi moulds / Popsicle moulds or any plastic container & freeze them overnight or at least 8 hours.
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.
Enjoy this easy version Kulfi, a best summer Ice cream!

Note:
a)If you think is too sweet then add extra 1/2 cup of milk.
b)You can also crush the nuts in mixi instead of chopping.

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Sunday, April 20, 2014

Aval Appalam Recipe / Avalakki Happala Recipe - Karnataka Style Appalam

images for Aval Appalam Recipe / Avalakki Happala Recipe - Karnataka Style Appalam
Aval Appalam
Ingredients
Aval/poha/flattened or beaten rice-3 cups

Search Results3 cups

(Powder them to a very fine powder)
Curd-3/4 cup
Sago-1/4 cup
Salt to taste
Hing-1/2tsp
Green chillies-2 medium size
Coconut oil-1tsp
Maida/All purpose flour for dusting
Method
Soak sago in water for 30 minutes.Pour some water & cook the sago till its transparent.Keep it aside
Take a blender & grind cooled cooked sago,curd,salt,hing & green chillies to a very smooth liquid.
Pour this in a bowl to this add the powdered aval & coconut oil, knead it to a tight dough.
Take small balls,dust it with maida & roll it out into very thin small circles.
Place it on a plastic shhet or tray & dry these appalams in sun for 2 days or more till its completely dry.
Store it in a tight container.
Deep fry in medium flame till crisp & light brown on both sides & enjoy!

Note:
If you think your dough is a bit loose add some more aval powder to form a dough.
Deep fry these appalams in medium low flame till both sides are light brown & enjoy!

Recipe from a TV show.

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Thursday, April 17, 2014

Melon Mojito Recipe / Honeydew Melon Summer Drink

A refreshing summer drink is ready!!
image of Melon Mojito Recipe / Honeydew Melon Summer Drink
Melon Mojito
Ingredients
Cubed honeydew-2 cups
Coconut water-2 cups
Lemon juice-1tsp
Sugar-2tsp(optional)
Mint leaves-6
Ginger -a small piece
Ice cubes
Method
Blend all above ingredients to a smooth liquid.
Strain it if you want,its optional,serve it with few mint leaves & ice cubes.
This is a perfect summer drink,enjoy!!!

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Wednesday, April 16, 2014

Moongh Dal Murukku / Pasiparuppu Murukku / Pesarapappu Murukku

Step by step method / picture to make moongh dhal murukku.

images of Moongh Dhal Murukku / Pasiparuppu Murukku /  Pesarapappu Murukku
Moongh Dal Murukku

Ingredients
Rice flour-2 cups
(store bought)
Yellow moongh dal powder-1/2 cup
(store bought)
Hing-1/2tsp
Chilly powder-1/2tsp
Salt-1tsp
Melted butter-2tbsp (6tsp)
Jeera/cumin seeds-1 & 1/2 tsp
Water-1 or 1 & 1/2 cups
Oil-to deep fry

Method
Mix all above ingredients except oil in a bowl.
Pour water little by little & form a soft dough.
Fill the dough in murukku maker/mould,select any disc you want( i used the 3 star disc).
Heat oil in a pan,press the dough directly into the hot oil.
In medium high flame deep fry them till crisp and light golden brown on all sides.
Remove it on a kitchen paper,cool & store it in a air tight container.

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Monday, April 14, 2014

Bok Choy Thogayal Recipe / Bok Choy Chutney Recipe / Keerai Thogayal Recipe

image of Bok Choy Thogayal Recipe / Bokchoy Chutney Recipe / Keerai Thogayal Recipe
Bok Choy Thogayal
Ingredients fried in 1tsp of oil till slightly fried
Bok Choy chopped-2 cups
Green chillies-3
Turmeric powder-1/4tsp
Salt to taste
Tempering
Oil-2tsp
Mustard,Urad dal,Jeera/cumin-each-1/4tsp
Curry leaves-few
Red chillies-2
Other ingredients
Tamarind-1tsp
Garlic-3
Method
Take a blender add the fried bok choy mixture,tamarind & garlic.
Blend this to a semi smooth thick paste.Do not add too much water while grinding.
Heat oil in a pan & temper it with above ingredients.
Pour this into the ground chutney,mix & serve it with plain rice.

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Sunday, April 13, 2014

Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe / Ulli Pakodi - South Indian Style Pakoras

Step by step method/picture to make Onion Pakodas

image of Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe /  Ulli Pakodi - South Indian Style Pakoras
Onion Pakoda
Ingredients
Besan/Gram flour-1 cup
Rice flour-1/2 cup
Cooking soda-a very small pinch
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1/4tsp
Sliced onion-1/2
Chopped green chillies-2
Chopped curry & mint leaves-a handful
Hing-a pinch
Ginger & garlic paste-1/2tsp
Water very little (just to sprinkle)
Oil-to deep fry
image of Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe /  Ulli Pakodi - South Indian Style Pakoras
Method
Mix all above ingredients together in a wide bowl.
Sprinkle very little water & mix it well.It should look like bread crumbs.
Do not add too much water as we add for making bajji.
Heat oil in a pan,drop small portion of mixture into the hot oil.
In medium high flame fry till crisp & golden brown on both sides.
Remove them on a kitchen paper for extra oil to get absorbed.
Serve them hot!

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Thursday, April 10, 2014

Brinjal Raita / Kathirikkai Thayir Pachadi / Baingan Ka Raita Recipe / Eggplant Raita Recipe / Roasted Brinjal Raita

image of Brinjal Raita / Kathirikkai Thayir Pachadi / Baingan Ka Raita Recipe / Eggplant Raita Recipe / Roasted Brinjal Raita
Brinjal Raita
Ingredients
Long purple thin brinjals-1
(Apply 1/2tsp of oil & roast the outer skin in oven or on stove till well roasted & black.Cool the brinjal & scoop out the pulp.Mash it well)
Salt to taste
Curd-1 cup
Ingredients for grinding to a smooth paste
Coconut-2tsp
Chopped coriander leaves-1tbsp
Green chillies-1
Ginger a small piece
Jeera-1/4tsp
Tempering
Oil-1tsp
Mustard,jeera,uraddhal-each 1/4tsp
Red chillies-1
Curry leaves-little
 Hing-1/4tsp
Method
Beat the curd with salt.
Add the mashed brinjal & ground paste to the curd,mix it well.
Heat oil in a pan & temper it with above ingredients,pour it into the curd mixture.
Mix & serve them with rice or roti.

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Wednesday, April 9, 2014

Masala Grilled Fish Recipe / Grilled Fish Recipe

image of Masala Grilled Fish Recipe / Grilled Fish Recipe
Masala Grilled Fish
Ingredients for marinating the fish
Fish fillets-4
(I used frozen tilapia)
Ground onion paste-2tsp
Ginger & Garlic paste-1/2tsp
Crushed curry leaves-1tsp
Salt to taste
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Pepper powder-1/2tsp
Jeera/cumin powder-1/4tsp
Fennel powder-1/2tsp
Cinnamon powder-a pinch
Cloves powder-a pinch
Oil-1tsp
Method
Mix all above ingredients in a bowl,apply the masala to both sides of the fish.
Marinate the fish for 20 minutes.Grill the fish in oven till cooked & light brown on both sides.
Serve it with some lime juice squeezed on top.

Note:You can also shallow fry the fish if you like.

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Tuesday, April 8, 2014

Rainbow Cup Cake Recipe / Colourful Cupcake Recipe

image of Rainbow Cup Cake Recipe / Colourful Cupcake Recipe
Rainbow Cup Cake
Ingredients
Maida/All purpose flour-1 & 1/2 cups
Sugar-1/2 cup + 1tbsp
Eggs-2
Vegetable oil-1/2 cup
Buttermilk-1/2 cup
Salt-1/4tsp
Baking powder-1 & 1/2 tsp
Vanilla essence-1/2 tsp
Food colours of your choice-few drops
(I used red,yellow & green)
Method
Sieve maida ,salt & baking powder,keep it aside.
Beat oil,eggs,essence,butter milk & sugar till sugar is dissolved.
Slowly mix in the dry ingredients,gently stir until just combined.
Divide the batter into 4 equal parts,mix 3 colours separately in the bowl & keep one bowl as plain.
Mix the colours well so no streaks of plain batter remain.
Pour a tablespoon of yellow batter in a non stick muffin pan,on top green batter,next white & end it up with red batter.
Preheat the oven at 350 deg & bake for 15 minutes or till done..
Cool & serve them.

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Curd Rice Recipe / Thayir Sadam Recipe/ Bagala Bath Recipe /South Indian Curd Rice Recipe /Perugu Annam Recipe /Daddojanam Recipe

image of Curd Rice Recipe / Thayir Sadam Recipe/ Bagala Bath Recipe /South Indian Curd Rice Recipe ,Perugu Annam Recipe ,Daddojanam Recipe
Curd Rice
Ingredients
Rice -1/2 cup
( Cook the rice with 3 cups of water & little salt).
Butter-2tsp
Warm milk-1/4 cup
Thick curd-3/4 to 1 cup
Tempering
Oil-1tsp
Mustard -1/2tsp
Chopped green chillies-2
Grated ginger-1/4tsp
Curry leaves-few
Hing-1/4tsp
Method
Once your rice is cooked,allow it to cool a bit,add milk & butter.
Mash the rice well & keep it aside.Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the rice & add the curd to the warm rice.
Mix everything well,garnish it chopped coriander leaves.
Serve the curd rice with any pickle you prefer.

Note:
a) Do not add curd to hot rice,make sure its warm.
b) If serving for any party adding fruits gives a great look for your curd rice.I prefer to add pomegranate,grapes,raisins,grated carrot,bits of raw mango & grated cucumber.
Do not add these in advance,add them just before serving.
c) While tempering cashew nuts can also be added.
e) Milk is added to avoid sourness when packing it for a lunch box.
f) Curd rice can be served warm or cold.
g) Instead of green chillies some people add crushed mor milagai or dry red chillies.
h) For a rich curd rice always use whole milk curd,if you are using fat free curd then add 1 or 2 tbsp of sour cream.While preparing for partys i always use sour cream.

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Monday, April 7, 2014

Neer Mor Recipe / Neer More Recipe / Spiced Butter Milk - Sri Rama Navami Recipe

Sri Rama Navami Recipe.
image of Neer Mor Recipe / Neer More Recipe / Spiced Butter Milk - Sri Rama Navami Recipe
Neer More
Ingredients
Curd-1/4 cup
Water -1 cup
Chopped curry & coriander leaves- 1tsp
Grated ginger-1/2 tsp
Chopped or crushed green chillies-1
Salt to taste
Method
Whisk water ,curd & salt to make sure there are no lumps.
Now add all above ingredients to the buttermilk.
Serve it cold!
Note:
You can temper it with some mustard & hing.
Some people squeeze little lime juice for extra taste.

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Panagam Recipe / Panakam Recipe /Traditional Indian Drink (Summer Cooler) - A Sri Rama Navami Recipe

Sri Rama Navami Recipe
image of Panagam Recipe / Panakam Recipe /Traditional Indian Drink (Summer Cooler) - A Sri Rama Navami Recipe
Panagam
Ingredients
Water-2 cups
Grated jaggery -2tbsp
Crushed cardamom-2
Pepper powder-a pinch
Edible camphor -a pinch
Salt a pinch
Grated ginger -1/4tsp
(Use can also add dry ginger powder/sukku/chukku)
Lemon juice-1/4tsp
Method
Mix all above ingredients together.
Filter if you like,but usually i don't.
Serve them cold!

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Vada Paruppu Recipe / Vadapappu Recipe / Vada Pappu Recipe / Moongh Dal Salad - Sri Rama Navami Recipe

Sri Rama Navami Recipe
image of  Vadapappu Recipe / Vada Pappu Recipe /  Vada Paruppu Recipe /Moongh Dal Salad - Sri Rama Navami Recipe
Vada Paruppu
Ingredients
Yellow moongh dal -1/4 cup
(soak in water for 1 hour & drain out the water completely)
Salt to taste
Grated coconut-2tsp
Chopped green chillies-1 or 2
Chopped coriander leaves-few
Lime juice-1tsp
Method
Mix all above ingredients together.
Adjust chilly & salt according to your taste.
Serve!

Note:
Chopped cucumber or raw mango can also be added.

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Sunday, April 6, 2014

Kerala Parippu Curry / Cheru Parippu Curry / Traditional Kerala Parippu Curry Recipe / Paruppu Curry Recipe

image of Kerala Parippu Curry / Cheru Parippu Curry / Traditional Kerala Parippu Curry Recipe / Paruppu Curry Recipe
Kerala Parippu Curry
Ingredients pressure cooked till soft
Yellow split moongh dhal / pasi paruppu/cheru parippu-1/2 cup
Water-1 & 1/2 cups
Salt to taste
Turmeric powder-1/4tsp
Ingredients ground to a smooth paste
Grated coconut- little less than l/4 cup
Small onions-1
Green chillies-1
Jeera/cumin-1/2tsp
Tempering
Coconut oil-1tbsp
Mustard-1/2tsp
Jeera-1/4tsp
Red chillies-2
Curry leaves -few
Chopped small onion-1
Method
Mash the cooked dhal,add the ground masala, in low flame cook till raw smell disappears.Add water to get the required consistency.
Heat oil in a pan & temper it with above ingredients.
Pour this into the dhal ,stir & serve with rice.

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Friday, April 4, 2014

Pineapple Pachadi Recipe /Kerala Pineapple Pachadi Recipe / Kaithachakka Pachadi Recipe

image of Pineapple Pachadi Recipe /Kerala Pineapple Pachadi Recipe / Kaithachakka Pachadi Recipe

Ingredients ground to a smooth paste
Fresh coconut-1/4 cup
Mustard seeds-1/2tsp
Jeera/cumin seeds-3/4tsp
Green chillies-1
Tempering
Coconut oil-1tsp
Mustard-1/2tsp
Red chillies-1
Curry leaves-few
Other ingredients
Fresh pineapple cubed-1 cup
Salt to taste
Turmeric powder & Red chilly powder-each 1/8tsp
Sugar/Jaggery-1/4tsp
(add this only if your pineapples are not that sweet,i added )
Curd-1/2 cup
Method
Cook the pineapple,salt,turmeric & red chilly powder with very little water till soft & water has almost evaporated.
Add the ground paste & give a nice stir,switch off the stove & let it cool.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering & curd into the cooked & cooled pineapple,mix & serve as a side dish.

This is a sweet & tangy side dish served in onam sadya.

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Thursday, April 3, 2014

Watermelon Avocado Smoothie Recipe - A Summer Drink Recipe

Watermelon Avocado Smoothie
Ingredients
Chopped seedless watermelon-4 cups
Avocado-1 small
Ginger-1tsp
Lemon juice-2tsp
Sugar/honey to your taste(optional,I did not use)
Ice cubes
Method
Blend all above ingredients together to a smooth liquid.
Serve it cold with ice cubes.

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Wednesday, April 2, 2014

Kasa Kasa Sadham Recipe /Khus Khus Rice /Poppy Seeds Rice

Kasa Kasa Sadham Recipe /Khus Khus Rice /Poppy Seeds Rice
Kasa Kasa Sadham
Ingredients dry roasted & Powdered
Khus Khus/poppy seeds-2tsp
Whole pepper-15
Coconut-1tsp
Jeera/cumin-1/4tsp
Tempering
Oil-3tsp
Mustard-1/2tsp,Urad dhal-1/2tsp,Channa dhal-1/2tsp,Curry leaves-little
Hing-little,Cashew nuts chopped-3
Other ingredients
Left over or fresh cooked rice-2 cups
Salt to taste
Method
Heat oil in a pan temper it with above ingredients.
Reduce the flame,add the cooked rice,salt & ground powder & mix it well till everything is well combined.
Serve it with any chutney or papad.

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Tuesday, April 1, 2014

Mutton Cabbage Gravy Recipe / Cabbage Kari Kuzhambu / Mutton & Cabbage Gravy

Mutton Cabbage Gravy Recipe / Cabbage Kari Kozhambu / Mutton & Cabbage Gravy
Mutton Cabbage Gravy
Ingredients for marination
Mutton-1/2kg
Salt to taste
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & garlic paste-1tsp
(Marinate the mutton with above ingredients for 30 minutes)
Ingredients ground to a smooth paste
Coconut-2tbsp
Fennel seeds-1tsp
Tempering
Cloves-2
Bay leaf-1
Cinnamon-a small piece
Oil-1 tbsp
Other ingredients
Chopped cabbage-2 cups
Chopped onion-1/4
Chopped tomato-1 small
Slit green chillies-3
Curry leaves-little
Method
Heat oil in a pressure cooker & temper it.
Fry the onion ,tomato ,curry leaves & chillies till light brown.
Add the marinated mutton & saute for 5 minutes.
Pour the ground paste & fry till oil separates from the masala.
Pour required amount of water & pressure cook till mutton is well cooked.
Cool & open the lid,now add the cabbage & cook it in open pan till the vegetable is soft.
Garnish it with curry leaves & serve hot with plain rice or roti.

Note:
Instead of cabbage you can add bottle gourd,ridge gourd or drumstick.

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