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Thursday, July 31, 2014

Falooda Recipe / Falooda Ice Cream Recipe / Royal Falooda Recipe

images for Falooda Recipe / Falooda Ice Cream Recipe / Royal Falooda Recipe
Falooda
Ingredients
Vanilla ice cream -2 scoops
Chopped almonds or any nuts of your choice-1 tsp
Milk-3/4 cup
(Mix 1 tsp of sugar to the milk)
Roohafza / Rose syrup-1tbsp
Cooked Falooda Sev or Vermicelli-2tsp
Tukmaria seeds / Sabza or Chia Seeds-1tsp
(soak it in water for 2 minutes or till it becomes big)
Instant Jelly-2tbsp
(Use any flavour you like)
Chopped canned or fresh fruits of your choice-2tbsp
Cherry for decoration
Method
Take a tall transparent glass pour the rose syrup at the bottom then put vermicelli & tukmaria seeds.
Next layer with fruits & jelly then pour milk on top.
Add the ice cream & nuts.Decorate with cherry & some chopped nuts.
Serve it immediately with a straw & a spoon.

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Wednesday, July 30, 2014

Pasi Paruppu Poli / Pesara Pappu Poli /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe

Step by step picture / method to make pasi paruppu poli...
Pasi Paruppu Poli recipe/ Pesara Pappu Poli recipe /Moongh Dal Obbattu Recipe / Pesara Pappu Bobbatlu Recipe
Pasi Paruppu Poli
Makes : 16 polis
Filling ingredients
Yellow Moong dal/Pasi paruppu/Pesara pappu-1 cup
Water -2 & 1/2 cups
Salt a pinch
Grated coconut-1/4 cup
(I used dessicated coconut)
Sugar-1 cup (heaped)
Water-1/2 cup
Cardamom powder-1/2 tsp
Ghee-3tsp
Outer Covering
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-4tsp
Water-1/2 cup
Other ingredients
Ghee required amount
Rice flour for dusting


Method
Dry roast the dal till nice aroma comes out,do not roast it till brown.
Cook this roasted dal in a pressure cooker with a pinch of salt & 2 & 1/2 cups of water till soft.If there is any extra water drain it out.
Cool the dal & blend it in mixi along with grated coconut & cardamom powder.
The dal was cooked soft so i just mashed the dal with a spoon.
Dilute sugar in 1/2 cup of water in a non stick pan.Give a boil,lower the flame & add the ground mixture & cooked dal, in low flame stir till its thick.( It takes about 8 to 10 minutes )
Now add the ghee & mix till the mixture leaves the sides of the pan.
Cool the mixture & divide them into small equal balls.
Mix maida,turmeric,salt,oil in a bowl,slowly add water & form a soft dough.Your dough should not be sticky.Cover & rest for 5 minutes.
Divide the dough mixture into small equal balls.
Take the outer covering ball slightly flatten it like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.
Dust some rice flour,roll it out into a very thin disc like a paper. ( Thinner than a  roti/chapathi)
Heat a tawa & cook both sides till small brown bubbles appear.
Remove from the tawa,apply ghee generously on both sides.
Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.

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Tuesday, July 29, 2014

Instant Mango Pickle Recipe / A Quick Mango Pickle

image for Instant Mango Pickle Recipe / A Quick Mango Pickle
Instant Mango Pickle
Ingredients
Chopped raw mango - 1 & 1/2 cups
( cut it to bite size pieces)
Salt - to taste
Red chilly powder-1 tsp
Dry roasted & powdered
Fenugreek / Methi seeds-1/2tsp
Tempering
Oil-1/8 cup
Mustard-1tsp
Hing-1/8tsp
Method
Take a bowl add salt,methi powder ,red chilly powder & chopped mangoes,mix it well.
Heat oil in a pan temper it with above ingredients,switch off the stove.
Cool the tempering,pour it into the mango mixture.
Mix well & best serve with curd rice.

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Monday, July 28, 2014

Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe

images for Zarda Rice Recipe / Zarda Sweet Yellow Rice Recipe /Sweet Saffron Rice / Sweet Rice Recipe - Eid Special Recipe
Zarda Rice
Ingredients
Basmati rice-1 cup
(soak it in water for 1 hour)
Water-4 cups
Cardamom & cloves-each 4
Salt a pinch
Yellow food colour-a pinch
Saffron -2 pinches
Milk-1 cup
Sugar-1 cup
Ghee-1tbsp
Chopped cashew nut-3tsp
Raisins-3tsp
Sliced almonds-8
Chopped pistachio-1tsp
Method
Boil water and add cardamom,cloves,salt & food colour.
Lower the flame & add the soaked rice.
Give a stir & in medium high flame cook the rice 90% cooked or for just 4 to 5 minutes.
Drain the water & keep the cooked rice on a strainer.Soak saffron in warm milk.
Heat ghee in a pan fry the cashew nut & raisins keep it aside.
In the same pan add the saffron milk & sugar let the sugar dissolve, now add the yellow cooked rice & half of the fried nuts.
Stir close & in very low flame cook the rice for 10 minutes till all the water has evaporated.
Garnish it with remaining nuts & a drop of rose essence (optional).
Serve them warm.

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Sunday, July 27, 2014

Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe

images for Tandoori Aloo Recipe / Oven Baked Spicy Potatoes / Baked Baby Potatoes Recipe
Tandoori Aloo
Ingredients for the Marination
Thick curd-3tsp
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Roasted & powdered jeera/cumin -1/2tsp
Garam masala-1/8tsp
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Yellow food colour-little(optional)
Black salt & Chaat masala-a big pinch(Optional)
Oil-1tsp
Small baby potatoes-10
(par boiled & prick all the sides with a fork.I didn't remove the skin,you can if you wish)
Method
Mix all above ingredients together in a bowl.Add the potatoes & coat them well with the marinate.
Rest this overnight in fridge for marination.
If you want to do it immediately rest it for at least 2 hours for the masala to get into the potatoes.
Line a baking pan with a foil arrange the potatoes,drizzle some oil on top of the potatoes.
Bake these for 15 to 20 minutes or till cooked at 375 deg.F.
Every oven is different so please keep an eye so that you don't burn them.
Before serving sprinkle some chaat masala  & some lemon juice on top & serve them hot.
Note:
If you don't have an oven just roast them on a pan till golden brown on all sides.
Do not cook the potatoes in pressure cooked,it has to be par boiled.

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Friday, July 25, 2014

Chilli Paneer Dry Recipe / Chilli Paneer Recipe - Indo-Chinese Food

images for Chilli Paneer Dry Recipe / Chilli Paneer Recipe - Indo-Chinese Food
Chilli Paneer
Ingredients for the batter & frying
Paneer Cubes- 2 cups
Corn flour-1 tbsp
All purpose flour / Maida -1tbsp
Salt & pepper to taste
Soy sauce-1tsp
Finely chopped ginger & garlic-1tsp
Water- required amount
Oil-to deep fry paneer
Other ingredients
Cubed onion-1/2 cup
Cubed Capsicum - 1/2 cup
Salt to taste
Red chilly paste -1tsp (Heaped)
Tomato ketcup/ Tomato sauce-3tbsp (Heaped)
Soy Sauce -1tbsp
Vinegar-1 tsp
Chopped ginger & garlic -1tbsp
Spring onion for garnish
Method
Take a wide bowl add all the ingredients mentioned for batter except the paneer.
Pour water little by little & make semi thick batter. Now add the paneer cubes & gently mix to make sure all the cubes are well coated.
Heat oil in a pan ,drop each cube into the hot oil.In medium high flame deep fry till its golden brown on all sides & crisp.Keep it aside.
Heat a pan pour 2tsp of oil saute the onion,capsicum,chopped ginger & garlic in medium high flame.
Saute for couple of minutes then add the ketchup,chilly paste,vinegar & seasoning.
Now add the fried paneer toss them well till everything paneer cube is coated well with the sauce.
Switch off the stove garnish with spring onion.
Best served with Vegetable Egg Fried Rice.
Note :
a) If you want a crunchy paneer cube then add it to the sauce just before serving.
b) Chopped green chillies can be added for extra flavour.
c) All the sauces mentioned are added according to our family taste,add less or more to your taste.
d) Coloured capsicum can be added to make your dish more colourful.
e) If you want a saucy version then dilute 1tsp of corn flour in water & add it to the dish.

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Wednesday, July 23, 2014

Mango Banana Smoothie Recipe / Easy Mango Banana Smoothie Recipe

images for Mango Banana Smoothie Recipe / Easy Mango Banana Smoothie Recipe
Mango Banana Smoothie
Ingredients
Mango cut into cubes-1
Banana chopped -1
Milk -1 cup
Chia seeds - 1tsp
Coconut milk-1tbsp (optional)
Method
Blend all above ingredients together except chia seeds to a smooth liquid.
Add the chia seeds & give a stir for it to soak.Add sugar if needed,I have not used.
Serve it cold after 5 minutes.

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Tuesday, July 22, 2014

Moong Sprout Salad / Sprouted Moong Salad / Simple Indian Salad Recipe

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Moong Sprouts Salad
Ingredients
Moong sprouts-1 cup
Chopped Vegetables together -1/2 cup
( I used onion,cucumber,red capsicum,tomato)
Chopped coriander leaves-1tsp
Lime juice-1tbsp
Salt & pepper to taste
Chaat masala-1/4tsp
Chopped green chillies-1/2
Chopped pecan-1tsp
Dried cranberry-1tsp
Method
Mix lime juice,seasonings,chaat masala in a bowl,keep it aside.
In another bowl mix the moong dal,green chillies,coriander leaves,nuts,dry fruits & vegetables.
Just before serving pour the lime juice mixture,toss well & serve.

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Monday, July 21, 2014

Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu / Banana Blossom Kootu

images for Vazhaipoo Kootu / Plantain Flower Kootu / Banana Flower Kootu
Vazhaipoo Kootu
Ingredient
Banana Flower-1
(chop them finely)
Channa dal - 1/2 cup
Yellow moongh dal -1/4 cup
Salt -to taste
Turmeric powder-1/4tsp
Fry & make a powder.
Urad dal-1tsp
Channa dal-1tsp
Whole Pepper -1/4 tsp
Red chillies-2
Shredded coconut-3tsp
Hing-1/4tsp
Dhania/coriander seeds-1/2 tsp
Oil-1/2tsp
Tempering
Mustard-1/4tsp
Jeera/cumin-1/4tsp
Urad dal -1/4tsp
Red chilly -1
Curry leaves-little
Coconut oil-1tsp
Method
Pressure cook banana flower,salt,dal & turmeric powder till soft,mash it well.
Heat 1/2 tsp of oil add all the above ingredients under fry & powder,fry till light brown in colour.
Cool the mixture & powder them.Add the dry powder to the cooked dal & give a boil.
Heat oil in a pan & temper it with above ingredients.Pour it into the kootu ,garnish it with curry & coriander leaves.
Mix well & best served with rice.

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Sunday, July 20, 2014

Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken

images for Minced Chicken In Filo Cups / Chicken In Phyllo Cups / Chicken Mince In Mini Phyllo CupsChicken
Chicken Phyllo Cups
Ingredients
Cooked minced chicken-1/2 cup
(cook the minced chicken with little salt,cool & grind to a semi smooth paste)
Salt & pepper to taste
Ginger & Garlic paste-1/2tsp
Parmesan cheese-1tbsp
Garam masala-1/4tsp
Red chilly powder-1/2tsp
Olive oil-1tsp
(Mix all above ingredients together in a bowl)
Other ingredients
Filo cups / Phyllo cups-10
Grated cheese-to sprinkle on top
Method
Fill 1tsp of the chicken mixture inside the filo cups.
Sprinkle the cheese on top,bake them at 300 deg. for 10 minutes till its slightly brown on all sides & on top.
Serve it with ketchup or any dip you wish.

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Saturday, July 19, 2014

Dangar Pachadi Recipe / Urad Dal Raita / Urad Dal Powder Pachadi / Daangar Pachadi Recipe

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Dangar Pachadi
Ingredients
Urad dal -1tbsp
Salt to taste
Chopped coriander leaves -few
Hing-a pinch
Curd-1 cup
Butter milk-1/4 cup
Tempering
Oil-1tsp
Mustard-1/4tsp
Method
Take 1tbsp of urad dal & dry roast till light brown in colour.Do not burn them.Powder them to a smooth fine powder.
Today I have dry roasted ready made urad dal powder till light brown in colour for the above pachadi.
Mix this powder with curd,butter milk,salt & hing,make sure there are no lumps.
Heat oil in a pan temper it with mustard.
Pour this tempering into a pachadi garnish with coriander leaves.
Mix & best served sambar/kootu/kuzhambu varieties.

Note:
a) Chopped green chillies & curry leaves can be added while tempering.
b) If your pachadi is thick dilute with water or thin butter milk.

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Pasi Paruppu Payasam / Moong Dal Payasam / Moongh Dal Kheer / Pesara Pappu Payasam / Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.

Step by step method/picture to make Pasi Paruppu Payasam.
Pasi Paruppu Payasam recipe / Moong Dal Payasam recipe/ Moongh Dal Kheer / Pesara Pappu Payasam recipe /  Hesaru Bele Payasa-How to make Pasi Paruppu Payasam.
Pasi Paruppu Payasam
Ingredients
Moong dal /Pasi paruppu -1/4 cup
Water-1 cup
Milk-2 cups
Jaggery-a little less than 1/2 cup
Ginger powder/Sukku/Chukku-a pinch
Salt -a pinch
Cardamom powder-1/4tsp
Thick coconut milk-1/2 cup
Ghee-2tsp
Coconut bits-1tbsp
Cashew nuts & raisins- each 1tsp

Pasi Paruppu Payasam recipe / Moong Dal Payasam recipe / Moongh Dal Kheer / Pesara Pappu Payasam recipe /  Hesaru Bele Payasa recipe-How to make Pasi Paruppu Payasam.
Method
Heat a 1tsp of ghee in a pressure cooker,add the pasi paruppu & fry till its light golden brown (do not fry too much & burn the dal).
Add salt,1 cup of water & 1/2 cup of milk,pressure cook till its soft.
Cool & remove the lid add the remaining milk,jaggery,chukku & cardamom powder & in low flame cook the payasam for 5 minutes till its a bit thick,switch off the stove.
Heat ghee in a pan & fry the coconut bits,cashew nuts & raisins till its light brown.Pour it into the payasam,add the coconut milk,mix & serve it hot.
Note:
a) There are different varieties of jaggery,so adjust the sweetness according to your taste
b) After adding coconut milk do not boil the payasam.
c) Adding coconut milk is optional.

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Wednesday, July 16, 2014

Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu varuva

images for Seppankilangu Roast/Seppankizhangu Varuval Recipe/Colacasia Roast Recip /Arbi Fry /Seppankilangu Fry/Cheppankizhangu varuva
Seppankilangu Fry
Ingredients
Seppankizhangu/Colacasia/Arbi -16
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Hing-a generous pinch
Rice flour-1tsp
Curry leaves-few
Oil-1 & 1/2 tbsp
Mustard-1tsp
Method
Cook the colacasia & peel the skin.Cut into medium size cubes.
Take a wide bowl add red chilly,turmeric,coriander powder,hing,salt & rice flour,add the cubed seppankizhangu & toss them well.Make sure its well coated.
Heat oil in a pan temper it with mustard & curry leaves.
Now add the seppankizhangu & in medium low flame fry till its golden brown & crisp on all sides.
Best served as a side dish for rice.

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Tuesday, July 15, 2014

Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast


images for Kanchipuram Idli Recipe / Kanjeevaram Idli - Easy South Indian Breakfast
Kanchipuram Idli
Method
Idli rice - 2 cup
Urad dal - 1 cup
Whole pepper - 2 tsp
Jeera/cumin - 2 tsp
Ginger powder - 1 & 1/2 tsp
Chopped curry leaves - few
Curd - 1/2 cup
Salt - as required
Ghee - 2 tbsp
Oil - 2 tbsp
Method
Soak rice & dal separately for 3hrs.
Grind dal to a nice fluffy batter & rice to a rawa consistency semi thick batter.
Mix all above ingredients except curd,oil & ghee,leave it overnight to ferment.
Before making the idly mix the curd,hot oil & ghee to the batter.
Traditionally this idly is poured in a greased flat cooker plate or  greased steel/aluminium tumblers & steamed for 15 to 20minutes till cooked.
If you don't have it just steam it in regular idly plates.
Serve it with any chutney you like.
Note:
a) Soaked handful of channal dal can be added.
b) You can also temper the pepper,jeera,curry leaves & cashew nut in ghee & then add to the batter.
c) These Idlis taste delicious when consumed after 1 hour from making.

Courtesy:Pavithra

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Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe

images for Vazhaipoo Kola Urundai / Banana Flower Kola Urundai Recipe / Plantain Flower Kebabs Recipe
Vazhaipoo Kola Urundai
Ingredients
Vazhaipoo chopped-1 whole banana flower
(steam it with little salt & turmeric powder,squeeze out extra water if any)
Cloves-2
Cinnamon-a small piece
Fennel seeds-1 & 1/2 tsp
Red chillies-4
Ginger & garlic paste-1tsp
Coconut-5tsp
Powdered pottu kadalai mavu /Roasted gram dal -1/3 cup
Poppy seeds-1tsp
Chopped mint & coriander leaves-a handful
Oil-to deep fry
Method
Dry grind  cloves,cinnamon,fennel seeds,red chillies,poppy seeds to a fine powder.
Then add the other ingredients except gram flour powder & grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl & add the powdered gram dal,mix it well,make small balls from the above mixture.
Deep fry in hot oil till golden brown on all sides in medium flame.
Remove it on a kitchen paper to remove any excess oil.
Enjoy them!

Note:
a) While grinding do not add any water,sprinkle if needed.Otherwise your kola urundai will absorb too much oil & break while frying.
b) After steaming squeeze out extra water if any.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will not cook inside.
e) Finely chopped onions can also be added.

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Sunday, July 13, 2014

Mango Sago Pudding / Mango Sago Recipe / Mango Sago Dessert

images for Mango Sago Pudding / Mango Sago Recipe
Mango Sago Pudding
Ingredients
Ready made mango pulp -2 cups
Evaporated milk-2 cup
Sago/sabudana (large variety) -1 cup
Method
Soak sago in water for 30 minutes.Cook the sago in water till its transparent,turn the heat off.
Strain the water out using a strainer,rinse the sago in cold water to remove starch.
Mix evaporated milk & mango pulp,add the cooked sago & mix everything well till well combined.Keep it in refrigerator.
Just before serving garnish with chopped mango & serve.
Note:
a) Fresh mango puree can also be used.
b) You can use whole milk instead of evaporated milk.
c) Chopped mango is optional.
d) Cardamom powder can be added for extra flavour.
e) Do not over cook the sago otherwise they will dissolve in water.
f) Mango pulp was sweet so i did not use sugar,if needed add according to your taste.

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Saturday, July 12, 2014

Bengali Cabbage Potato Curry Recipe / Bengali Cabbage Curry Recipe - No Onion No Garlic Recipe

images for Bandhakopir Tarkari,Bengali Cabbage & Potato Curry Recipe / Bengali Cabbage Curry Recipe
Bengali Cabbage Potato Curry
Tempering ingredients
Oil-8tsp
Mustard & Jeera-each-1tsp
Fennel seeds-1/2tsp
Methi seeds-10
Hind-1/4tsp
Red chillies-3
Cinnamon-a small piece
Cloves-2
Bay leaf-1
Other ingredients
Chopped cabbage-2 cups
Cubed potato-3
Chopped tomato-3
Red chilly powder-1/2tsp
Garam masala-1/2tsp
Sugar-1/4tsp
Salt to taste
Turmeric powder-1/4tsp
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the cabbage & fry till light golden colour.This is very important step don't skip as this gives the main taste to the dish.
Now add the tomatoes & fry till its soft,add the potato & all dry ingredients & sugar.
Stir well till everything well combined,pour 1 & 1/2 cups of water & just give a whistle.Switch off the flame.
Best served with roti.

Inspired by Maayeka

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Friday, July 11, 2014

Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe

images for Kathirikai Kara Kuzhambu / Spicy Brinjal Curry / Easy Kara Kuzhambu / Puli kuzhambu Recipe
Kara Kuzhambu
Ingredients
Brinjal - 1 long cut into cubes
Red chilly powder-1tsp
Coriander powder-1 & 1/2 tsp
Turmeric powder-1/4tsp
Jaggery-3/4 tsp
Salt to taste
Tamarind -1 medium lemon size ball
Chopped onion-a hand full
Chopped tomato-1
Chopped garlic-4
Curry & Coriander leaves-2tsp
Tempering
Sesame oil-1 & 1/2 tbsp
Vadagam -1tsp
or
Mustard,Urad/Channa dal,Jeera/cumin,Methi- together 1tsp
Method
Soak tamarind in 2 cups of water for 10 minutes.Take out the extract in a bowl.
Add red chilly,coriander,turmeric powder & salt  to the tamarind juice,mix & keep it aside.
Heat oil in a pan temper it with vadagam.Add the chopped garlic,curry leaf & onion.Fry this till light brown,now add the brinjal & tomato.Saute for a minute & pour the diluted tamarind juice.
Cover & cook in low flame till the brinjals are cooked & the gravy is thick.If more water needed add it.
Switch off the stove add the jaggery,1tsp of sesame oil,curry & coriander leaves,cover & leave it for 30 minutes.
Enjoy this kuzhambu with hot plain rice !
Note:
a) Boil the gravy well so that you don't get a raw smell.
b) Drumsticks can also be added in the kara kuzhambu.
c) Add extra water if needed.
d) Sesame oil will give excellent taste for this gravy.Do not miss it out.
e) Adjust the red chilly powder according to the hotness you need.

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Thursday, July 10, 2014

Peanut Rice Recipe / Groundnut Rice / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes

images for Peanut Rice Recipe / Kadalai Sadam Recipe / Verkadalai Sadham - Easy Lunch Box Recipes
Peanut Rice

Ingredients dry roasted & powdered
Peanut -1/4 cup
Coconut-1tbsp
Sesame seeds-1tbsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Tempering
Sesame oil -1tbsp
Mustard,Channa & Urad dal -each 1tsp
Peanuts-2tsp
Slit green chillies-1
Curry leaves few
Hing-a pinch
Other Ingredients
Rice-1 cup
(Cook the rice with 2 cups of water & keep it aside.Here i have used basmati rice)
Salt to taste
Method
Dry roast all the above ingredients mentioned till light brown on a low flame.
Cool the mixture & grind to a coarse powder.Keep it aside
Heat oil in a pan temper it with above ingredients.
Lower the flame, add the rice,salt & ground powder.Toss the rice well so the masala is well mixed with the rice.
Switch off the flame garnish with curry leaves & serve them hot with chips or papad.
Note:
a) Masala powder can be made a day ahead & keep in fridge to save time.
b) You can use leftover rice for this recipe.
c) Sesame oil gives nice aroma & flavour to your rice.

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Wednesday, July 9, 2014

Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya Chunk & Channa Dal Vada

images for Meal Maker Masala Vada / Meal Maker Paruppu Masal Vadai / Soya Chunks Masala Vada / Soya chunk & Channa Dal Vada
Soya Chunks/Meal Maker Masala Vada
Ingredients
Channa dal -1/2 cup
Soya chunks/Meal maker-1/2 cup
Chopped onion-2tsp
Chopped curry,coriander & mint leaves together -1tbsp
Ginger & Garlic paste-1/2tsp
Salt to taste
Fennel seeds/Somph-3/4tsp
Red chillies-2
Cloves-2
Cinnamon-a small piece
Oil-to deep fry
Method
Soak channa dal for 2 hours in water.Drain out the water completely.Grind the channal dal to a semi coarse mixture.Do not add water while grinding
Soak soya chunks in hot water for 10 minutes.Rinse it with cold water to remove raw smell.Squeeze out the water completely.
In a grinder add cinnamon,cloves,ginger/garlic paste,red chillies,fennel seeds & soya chunks.Grind it to a semi fine paste.Do not add any water while grinding.
In a mixing bowl add the ground soya paste,ground channa dal,salt,onion,mint,curry & coriander leaves.
Gently mix everything well,till its combined
Heat oil in a pan take small portion of the mixture,pat them on your palm to form a thick circle & gently slide into the oil.
Deep fry in medium high flame till crisp & brown on all sides.
Remove it on a kitchen paper to remove any excess oil.
Serve them hot with any dip you like.
Note:
a) Make sure there is no water at all in your mixture.Otherwise your vada will absorb too much of oil.
b) If its soggy add besan or rice flour to adjust the consistency.

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Tuesday, July 8, 2014

How to make Paneer / Homemade Cottage Cheese Recipe / Homemade Paneer Recipe

Step by step method/picture to make paneer at home
images for How to make Paneer / Homemade Cottage Cheese Recipe / Homemade Paneer Recipe
Homemade Paneer
Ingredients
Whole milk ( full fat milk)- 5 cups
White vinegar -2tbsp

images for How to make Paneer (Cottage Cheese) / Homemade Paneer Recipe
Homemade Paneer
Method
Boil the milk in a deep vessel.
When the milk rises to the top,lower the flame.Immediately add the vinegar,stir it with a ladle.
The milk will break & curdle.Boil it for a minute,you will see the panner has separated from the water.
Switch off the stove.
Place a clean muslin cloth on a strainer & pour the curdled milk on the cloth.
Rinse this panner once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade panner is ready to use.
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make use you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.

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Monday, July 7, 2014

Strawberry Watermelon Juice / Refreshing Watermelon Strawberry Juice Recipes - A Summer Drink Recipe

Strawberry Watermelon Juice - A Summer Drink Recipe
Strawberry Watermelon Juice
Ingredients
Chopped strawberry-6
Chopped watermelon -2 cups
Mint leaves-5
Salt a pinch
Chaat Masala-1/8tsp
Ginger-a very small piece
Sugar/honey optional-required amount
Method
Blend all above ingredients to a smooth liquid.
Straining the liquid is optional.
Serve them cold with ice cubes.

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Sunday, July 6, 2014

Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vadam Recipe - Sun Dried Lentil Dumpling

images for Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vada
Kulambhu Karuvadam
Ingredients
Karamani / Black Eye Bean / Lobia -1/2 cup
Urad dal - 1 cup
Red chillies-5
Curry leaves-few
Salt to taste
Hing- 1/4 tsp
Mustard seeds-1tsp
Method
Wash & soak lobia & urad dal separately for 7 to 8 hours or overnight.
Grind red chillies,salt,hing & curry leaves to a smooth paste.
Grind lobia & urad dal separately to a thick batter.Do not add water while grinding,sprinkle if needed.The batter should look like a vada batter.
Add the mustard to the ground paste & mix everything well till well combined.
Spread a plastic sheet in the sun.
Pinch out small balls from the batter or use a spoon to drop the batter on the sheet
Dry this in sun for 2 to 3 days till its crisp dry.
Store it in a container.
Deep fry in oil & add this to kara kuzhambu.

Courtesy:jeyashriskitchen

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Saturday, July 5, 2014

Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers

images for Stuffed Mini Sweet Peppers /Stuffed Peppers Recipe /Stuffed Mini Peppers /Baked Stuffed Peppers
Stuffed Sweet Peppers
Ingredients for stuffing
Finely grated vegetables-1 cup
(I used beans,carrot)
Mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1tsp
Red chilly powder-1/4tsp
Salt to taste
Jeera /cumin powder-1/2tsp
Amchur powder/Dry mango powder-1/2tsp
Garam masala-1/4tsp
Parmesan cheese-1/4cup
Other ingredients
Mini sweet peppers-12
(cut the top portion,scoop out the seeds,prick it once on both sides with a fork)
Oil-2tsp
Grated cheese for garnish
Method
Heat oil in a pan fry onion & ginger /garlic till raw smell disappears.Now add the grated vegetables & saute for a minute.
Add all the dry masala powders & give a stir.Switch off the flame & add the mashed potato & cheese,mix them well.
Cool the mixture,stuff these mixture into the peppers.Apply some oil all sides of the peppers,arrange these peppers on a tray.
Bake these peppers at 350 deg. for 10 minutes or till all sides are light brown & the skin is shrinked.
Serve them hot with some grated cheese sprinkled on top.
Note: 
a) You can also stuff in mini capsicums too.
b) Cheese is added just for extra taste,you can omit them if you don't like.
c) This can be served as a starter.
d) Meat eaters can stuff minced meat.

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Friday, July 4, 2014

Basil Seeds Lemonade / Lemonade With Chia Seeds / Chia Seed Lemonade Recipe / Sweet Basil Seeds Lemonade / Nimbu Pani with Sabja Seeds

images for Lemonade With Chia Seeds / Chia Seed Lemonade Recipe / Basil Seeds Lemonade/Sweet Basil Seeds Lemonade / Nimbu Pani with Sabja Seeds
Basil Seeds Lemonade
Ingredients
Lemon -1
Sugar to taste
( I used 4tsp)
Salt a pinch
Cold water-3 cups
Chia seeds/Sabja/Basil seeds-1tbsp
Ice cubes
Mint leaves for garnish
Method
Soak chia/basil seeds in 1/2 cup of water in a wide bowl,let it stand for 10 to 15 minutes it grows bigger in size.
Squeeze out juice from the lemon.
Pour water,salt & sugar mix till sugar has dissolved completely.
Filter this & mix in 2tsp of soaked chia/basil seeds in the juice.
Add mint leaves & ice cubes.
Serve them cold.

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Thursday, July 3, 2014

Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe

images for Dosa Avakai Pickle Recipe / Dosa Avakaya Recipe / Dosavakaya Recipe / Instant Dosavakaya Recipe / Cucumber Pickle Recipe
Dosa Avakaya
Ingredients
Dosakaya / Yellow Cucumber -1 small
(I used the green with yellow striped one)
Salt-to taste,I used 1 & 1/2 tsp
Red chilly powder-1 & 1/2 tsp
Mustard-1tsp
Fenugreek/Methi-1/2tsp
Hing-a pinch
Turmeric powder-a pinch
Lemon juice -1tsp (Optional)
Sesame oil -1/8 cup
Method
Chop dosakaya with skin to small pieces.Place it on a cloth or kitchen tissue for 10 minutes to remove excess water.
Powder mustard & fenugreek to a fine powder.Do not dry roast methi & mustard.
Take a large bowl add the chopped dosakaya,mustard methi powder,salt,red chilly powder,hing,lime juice & oil.
Toss them well to make sure all the pieces are coated with the masala.
Cover with a lid & keep it overnight.Next day mix the pickle well.
Best served with Dal rice or Curd rice

Note:
a) Serve this pickle the next day
b) Add chilly powder & salt according to your taste.
c) Store it in fridge,will stay good for 3 to 4 days.

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Tuesday, July 1, 2014

Eggless Jam Biscuits / Jam Biscuits / Jam-Filled Thumbprint Cookies / Eggless Custard Thumbprint Jam Cookies

images for Eggless Jam Biscuits / Jam Biscuits / Jam-Filled Thumbprint Cookies / Eggless Custard Thumbprint Jam Cookies
Eggless Jam Biscuits
Ingredients
Maida/ All purpose flour -1 cup
Vanilla instant pudding mix-3.4oz (96gms) packet
Corn flour-4tbsp
Butter-1/2 cup
Powdered sugar-1/2 cup
Curd-3tbsp
Vanilla essence-1/2 tsp
Filling
Jam any flavour-3tbsp
(I used strawberry flavour)
Before filling melt it in microwave for 10 seconds to loosen up.
Method
Beat butter,sugar & essence till frothy.
Now add the remaining ingredients & make a soft dough.
Roll the dough to 5mm thickness,cut it with a cookie cutter.
Make a small dent in the centre & fill it up with some jam.
Arrange it on a baking tray lined with an aluminium foil.
Bake it at 300 deg. for 10 minutes or till light brown.
Remove from oven & cool it on a rack,store it in an air tight container.
Note:
a) Add any flavour jam.

Courtesy: Rakskitchen(Made some changes.).........

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