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Monday, September 29, 2014

Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery

images for Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery
Hayagreeva/Hayagriva
Ingredients
Channa dal - 1 cup
Water - 2 & 1/2 cups
Jaggery - 1 cup
Finely grated coconut - 1/4 cup
Poppy seeds -1 tbsp
Salt a pinch
Ghee- 4 tbsp
Cashew nuts chopped-15
Raisins -1tbsp
Cardamom -6 (powdered)
Method
Dry roast the channa dal till its slightly warm.
Pour water & salt,pressure cook till soft.
Dissolve jaggery in water & filter to remove any impurities.
Pour this into the cooked dal & cook for 5 minutes till everything is well combined.
Heat ghee in a pan fry cashew nuts,raisins,coconut &poppy seeds till light golden brown.
Add this fried ingredients & cardamom powder to the channal dal mixture & cook for couple more minutes.
Switch off the flame,pour 2 tsp. of ghee on top & serve them hot.
Note:
a) You can also soak the channa dal for couple of hours instead of frying & then pressure cook.
b) You can add more ghee if you want it to be rich.
c) Add any kind of dry fruits you like.
d) If you think sweetness is more then reduce.

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Saturday, September 27, 2014

Coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk


images for coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk
Coconut Ladoo
Ingredients.
Unsweetened desiccated Coconut- 3 cups
( I bought this from Indian store, any brand is fine)
Condensed Milk-1tin
Cardamom - 5 crushed to a fine powder
Ghee for greasing your palms
Dessicated coconut for dusting
Method
Mix all above ingredients together in a non stick pan,
Cook the mixture in low flame for 2 minutes or till mixture leaves the sides of the pan.
Cool the mixture, grease your palm & roll it into small balls.
Roll them on to desiccated coconut.
Your easy tasty ladoos are ready.
Note:
a) Chopped mixed nuts can be added for extra taste & to make your ladoos look more richer.
b) If your dessicated coconut is in a coarse powder then its fine,otherwise run it in a mixi once to      make it to a coarse powder along with cardamom.
c) Mix some food colour to the coconut powder & roll the ladoos to make it more colourful.

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Thursday, September 25, 2014

Vegetable Chop -Bengali Style Vegetable Cutlets / Bhejetebil Chop / Bengali Vegetable Chop / Stuffed Beetroot Cutlets

Vegetable Chop -Bengali Style vegetable Cutlets / Bhejetebil Chop recipe /Bengali Vegetable Chop recipe /  Stuffed Beetroot Cutlets
Vegetable Chop
Ingredients for Bhaja Masala/Moshla
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Coriander seeds-1/2tsp
Pepper-12
Cloves-6
Cardamom-3
Cinnamon-a small piece
Bay leaf-1 small
Red chillies-2
Method
Dry roast the above ingredients till it pops (Do not burn them).
Cool & grind it to a smooth powder,store it in a clean jar.
Other ingredients
Grated beetroot-2 small
Grated carrot-2
Boiled & mashed potato-2
Chopped coriander leaves-1tbsp
Salt to taste
Sugar-1/8tsp
Chopped green chillies-1
Chilly powder -1/4tsp
Grated ginger-1/4tsp
Oil-2tsp + for deep frying
Roasted halved peanuts-1/4 cup
Method
Heat oil in a pan add ginger & green chillies,saute for a minute in medium low flame.
Now increase the flame, add the grated carrot & beetroot,chilly powder,fry till the veggies comes together & water has evaporated (I did not fry too much).
Switch off the stove transfer the mixture into a bowl,add the salt,sugar,chopped coriander leaves,peanuts,2tsp of bhaja masala & mashed potato.
Mix the whole mixture well,shape it out to any shape you prefer & keep it aside.
Ingredients for outer coating
Besan-2tbsp
Water to dilute
(Make a thin batter with besan & water,it must be lighter than the pakora batter)
Bread crumbs as needed
Method
Dip these shaped cutlets into the besan liquid,remove & roll it out evenly with the bread crumbs.
Arrange them on a plate,I repeated this process twice for my cutlets to be extra crunchy(You can omit the 2nd time process,its optional).
Keep it in fridge for sometime before frying.
Heat oil in a pan & in medium low flame deep fry these cutlets till crisp & light brown colour on all sides.
Place it on a kitchen paper to remove excess oil if any.
Before serving sprinkle Chaat masala on top & serve them hot with any dip you like.

Inspired by:Bongcookbook.com

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Wednesday, September 24, 2014

Deepavali Marundhu / Deewali Marundhu / Homemade Deepavali Legiyam / Deepawali Lehiyam

images for Deepavali Marundhu / Deewali Marundhu /  Homemade Deepavali Legiyam / Deepawali Lehiyam
Deepawali Marundhu
Ingredients soaked in warm water for 30 minutes
Whole pepper-2tsp
Cumin/Jeera-2tsp
Dry ginger powder/sukku-2tsp
Cardamom-4
Omam/Ajwain-5tsp
Coriander seeds-2tsp
Arisi thippili - 2
Kandan thippili - 1 small stick
Hing-1/2tsp
Turmeric powder-1/4tsp
Other ingredients
Jaggery-1 cup
(Jaggery should be same quantity as the ground paste,i got 1 cup of the ground paste so i used i cup of jaggery)
Honey-1tsp
Ghee-1/4 cup
Sesame oil-1tbsp
Method
Grind the above ingredients to a very smooth paste,measure it & take the same quantity of jaggery.
Melt the jaggery in a bowl,filter to remove any impurities.Pour the jaggery in a pan add the ground paste & cook in medium low flame till it gets thick.
Now slowly add the ghee & oil in intervals,till everything is absorbed & leaves the sides of the pan.
Cook till the paste comes to a jam consistency.
Switch off the stove mix in the honey,cool & store it in a clean jar in fridge.
Note:
a)You can also dry roast & powder the ingredients instead of wet grinding.
b) Have a small ball of marundhu its very good for digestion.

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Tuesday, September 23, 2014

Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe

Step by step method / picture to make Arisi Vella Puttu...

images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Arisi Vella Puttu
Ingredients
Rice flour/Arisi Maavu - 1 cup
Jaggery - 3/4 cup
Water - 1/2 cup
Cardamom-3 crushed
Grated coconut -1 tbsp
Chopped almonds - 10
Ghee-3 tsp
images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Vella Puttu
Method
Dry roast the rice flour till raw smell disappears & slightly changes colour.
Cool the flour & sprinkle water little by little to make the entire flour wet.
The flour should look like bread crumbs,the mixture should hold together.Should crumble ans fall when you leave.
Place this in a clean cloth or kitchen towel & steam them for 10 to 12 minutes.
Cool the flour & crumble them place it in a bowl.
Heat ghee in a pan and fry the nuts till light brown,transfer it to the bowl.
Add the grated coconut & crushed cardamom too.
images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Vella Puttu
Dissolve jaggery in water,filter to remove any impurities.
Boil the jaggery till it reaches to a soft ball consistency.
Pour a drop of syrup in water & try to form a soft ball,then your consistency is right.
Now pour this syrup into the rice flour coconut mixture.
Gently mix till everything is well combined.
Serve them hot or warm.
Note:
a) Syrup should form a soft ball consistency,otherwise your sweet will become watery.
b) Instead of jaggery syrup you can just mix sugar,cardamom powder & coconut too.
c) Steam the rice properly otherwise it will be raw while eating.
d) Cashew nuts & edible camphor can also be added.

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Saturday, September 20, 2014

Bhindi Masala / Masala Bhindi Recipe / How to Make Bhindi Masala / Okra Curry Recipe

images for Bhindi Masala / Masala Bhindi Recipe / How to Make Bhindi Masala / Okra Curry Recipe
Bhindi Masala
Ingredients
Bhindi/Lady's Finger/Okra-15 (Long Variety)
Chopped onion-a handful
Chopped tomato-1
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Amchur/Dry Mango powder-1/2tsp
Chaat Masala-1/4tsp
Crushed kastoori methi -1tsp
Tempering
Oil-3tsp
Cumin/Jeera-1tsp
Method
Wash the bhindi & wipe it with a clean kitchen towel.Make sure there is no moisture.Trim the ends & cut the bhindi into 1 inch length pieces.
Heat 1tsp of oil & in medium high flame fry the bhindi for couple of minutes till its half cooked.Remove & keep it aside.
In the same pan add the remaining oil temper it with cumin.
Now add the chopped onion fry till its light brown in colour.Add the tomato,ginger & garlic paste,fry till tomatoes are mashed.
Add the dry masala powders one by one except kastoori methi & chaat masala.Saute till everything is well combined.
Pour some water,cover & cook till raw smell disappears from the masala,now add the fried bhindi & kastoori methi.
Cook till the gravy is thick.Switch off the flame sprinkle the chaat masala & chopped coriander leaves,mix.
Best served with Roti.

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Wednesday, September 17, 2014

Sambar Recipe / Mixed Vegetable Sambar Recipe / South Indian Sambar Recipe


images for Sambar Recipe / Mixed Vegetable Sambar Recipe / South Indian Sambar Recipe
Sambar
Ingredients
Thoor Dal-1cup
Turmeric powder-1tsp
Salt to taste
Mixed Veg. of your choice-1cup.
(Drumstick,Carrot,Beans,Radish,Bottle gourd)
Thick tamarind paste-1/2tsp
(Dilute with needed water)
Onion diced-1/2 or Small onions -10
Tomato-1
Curry & Coriander leaves-little
Sambar powder-2tsp
Hing-1tsp
Oil-3tsp
For tempering
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal-1/4tsp
Methi-1/4tsp
or
Vadagam- 1tsp
Method
Boil thoor dal with turmeric powder till cooked.Mash the dal & keep it aside.
Heat oil in a pan temper with above ingredients.Now add the onion,tomato,vegetables and all dry masalas,fry it well,
Pour the tamarind juice and some water,cook the vegetables till done.
Pour the mashed dal & give a nice boil.
Switch off the stove,garnish & serve it with hot rice.

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Peanut Sundal / Verkadalai Sundal Recipe - Navaratiri Sundal Recipe

images for Peanut Sundal /  Verkadalai Sundal Recipe - Navaratiri Sundal Recipe
Peanut Sundal
Tempering
Oil-1tsp
Mustard & Urad dal together-1tsp
Chopped green chillies-1
Chopped onion-1tsp
Hing - a generous pinch
Curry leaves few
Other ingredients
Raw peanut/Verkadalai -1 cup
Salt to taste
Grated coconut-2tsp
Coriander leaves for garnish
Method
Soak peanuts in little salt water for 2 hours.
Pressure cook till soft but yet crunchy.Drain out extra water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Add the cooked peanuts & salt,toss it well.
Add the coconut & mix it well.
Garnish it with coriander leaves & serve.
Note:
a) If offering for god then omit onion.
b) Do not over cook the peanuts till its mashed.Cook till its crunchy.

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Tuesday, September 9, 2014

Garlic Bread Roll / Garlic Rolls Recipe / Garlic Butter Roll Recipe

Step by step picture/method to make Garlic Rolls


images for Garlic Bread Roll / Garlic Rolls Recipe / Garlic Butter Roll Recipe
Garlic Bread Roll
Ingredients
Maida / All purpose flour -3 cups
Warm water-1 & 1/8 cup
Yeast-3 & 1/2tsp
Salt-1tsp
Sugar-2tbsp
Olive oil-2tbsp
Filling
Olive oil-3tbsp
Butter-4tsp
Chopped coriander leaves-4tsp
Garlic-4
(mix all above ingredients together)


images for Garlic Bread Roll / Garlic Rolls Recipe / Garlic Butter Roll Recipe
Garlic Bread Roll
Method
Take a wide bowl add all the above ingredients.
Pour water & knead to a soft dough.
Cover the dough with a wet cloth & rest it for 30 minutes or till doubles.
Punch it up to remove air bubbles.Roll it out into a big rectangle shape on a greased kitchen counter top or dust it with flour to prevent stickiness.
Apply the filling evenly,roll them like a log.
Cut into small pieces,& place the cut side up on the greased baking tray.
Apply the balance garlic spread on top & sprinkle some sesame seeds on top.
Cover & rest for another 20 minutes for the dough to rise.
Bake it till light brown for 20 minutes or till done at 350 deg.
Brush it with little butter & serve them warm.

Courtesy:mysingaporekitchen with a slight change...

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Friday, September 5, 2014

Inji Thayir / Inji Pachadi Kerala Style / Ginger In Yogurt Recipe

photo of Inji Thayir / Inji Pachadi / Ginger In Yogurt Recipe
Inji Thayir
Ingredients ground to a smooth paste
Grated coconut-1/4 cup
Green chillies-1
Ginger-1tbsp
Salt to taste
Tempering
Oil-1tsp
Mustard-1/2tsp
Curry leaves-few
Red chilly-1
Other ingredients
Beaten curd-1cup
Method
Mix the ground paste into the curd.
Heat oil in a pan temper it with above ingredients.
Pour this tempering into the curd mixture,mix & serve.

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Thursday, September 4, 2014

Green Moongh Dal Curry / Lasanwala Mug Recipe

images for Green Moongh Dal Curry / Lasanwala Mug Recipe
Green Moongh Dal Curry
Ingredients
Green moongh dal soaked-1 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Roasted jeera powder-1/2tsp
Coriander leaves for garnish
Ingredients ground to a smooth paste
Tomato-1
Ginger & Garlic paste-1tsp
Green chillies-2
Tempering
Oil-3tsp
Mustard-1tsp
Kastoori methi-1tsp
Curry leaves-few
Method
Pressure cook moongh dal with water & keep it aside.
Heat oil in a pan temper it with above ingredients.
Pour the ground paste into the tempering,in low flame saute till raw smell disappears & oil separates the pan.
Now add all the dry ingredients & fry for 2 more minutes.
Pour the moongh dal,add water according to the gravy thickness.
Boil it for 5 minutes,switch off the stove.
Garnish it with chopped coriander leaves & serve it with rice or roti.

Courtesy:Jagruti

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