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Wednesday, February 25, 2015

Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta Cheese & Evaporated Milk

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Rabri
Ingredients
Unsweetened Evaporated Milk - 1 Can ( 12 oz )
Ricotta cheese - 1 can ( 15 oz)
Whole Milk - 1/2 cup
Sugar - 1/4 cup heaped
( Add more sugar if you want it sweeter)
Cardamom -5
Chopped almonds - 15
Chopped pistachio - 1 tbsp
Saffron - few strings
Ghee - 1 tsp
images of Easy Rabri Recipe / Easy Rabdi Recipe / Quick Rabri Using Ricotta and Condensed Milk
Rabri
Method
Powder sugar along with cardamom to a smooth powder,keep it aside.
Heat ghee in a non stick pan add the ricotta cheese.
Fry the ricotta cheese in medium high flame till all the water has evaporated & forms a mass.
This process may take 15 to 20 minutes.
Now lower the flame & pour the evaporated milk & whole milk ,mix well.
Now add the sugar,nuts & saffron give a boil.
Switch off the flame,garnish with nuts & serve them hot or cold.

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Thursday, February 19, 2015

Rava Kichadi / Mixed Vegetable Rava Kichadi / Vegetable Rava Upma Recipe

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Rava Kichadi
Ingredients
White Rawa/Rava/Suji/Sooji - 1 cup
Water- 3 cups
Salt-to taste
Turmeric powder - 1/4 tsp
Chopped vegetables together - 1/2 cup
( I used peas,carrot & beans
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped tomato -1 small
Chopped green chillies-4
Chopped ginger-1/2tsp
Tempering
Oil-6tsp
Ghee -1tbsp
Chopped cashew nuts - 2 tsp
Mustard-1tsp
Urad dal & channa dal-each 1/2tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chillies fry till light brown.
Add the vegetables & saute till vegetables are 3/4th cooked.
Lower the flame & add the rava,fry for 1 or 2 minutes & switch off the flame.
Mean while heat water in a pan,add salt & turmeric powder to the water.
When water boils immediately pour it into the rava mixture,stir it well to make sure there are no lumps.
Now switch on the flame,cover it with a lid.
In low flame cook till all water has absorbed & rava & vegetables are cooked.
Switch off the flame & add the ghee, coriander leaves,mix well & serve hot with any chutney you prefer.
Note:
Always cook upma in low flame.
Water measurement differs according to the quality of rava.
Adding ghee  gives a nice flavour to your dish.

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Sunday, February 15, 2015

Featured In Namastey NT Magazine Australia

My recipe Salad Rice Paper Rolls got published this month's issue at Namaste NT magazine of Darwin ,Australia.http://issuu.com/namasteynt/docs/namasteynt_february_2015
For recipe click HERE


Wednesday, February 11, 2015

Ellu Sadam Recipe / Ellu Podi Sadam / Nuvullu Annam / Til Rice / Sesame Seed Rice - Kannum Pongal Recipe

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Ellu Sadam
Ingredients dry roasted & powdered
Sesame seeds - 2tbsp
Urad dal - 1 tbsp
Red chillies-2
Hing- a generous pinch
Salt to taste
Tempering
Sesame oil -1 & 1/2 tbsp
Mustard,Urad & Channa - together 1tsp
Peanuts-2tsp
Curry leaves - few
Red chillies-1
Other Ingredients
Cooked rice - as needed
Method
Heat a pan and dry roast sesame seeds,red chillies,hing & urad dal till light brown.
Switch off the stove cool & grind along with salt to a fine powder.
Heat oil in a pan and temper it with above ingredients.
Add the cooked rice & sprinkle the required amount of powder.Mix well till everything is combined.
Enjoy them with fryums or papad.
Note:
a) Grated coconut roasted & powdered can be used for extra flavour.
b) Fried cashew nuts can be used
c) Black sesame seeds can also be used instead of white.

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Friday, February 6, 2015

Poori Recipe / Puri Recipe / Fried Indian Flatbread - How to make Poori

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Poori
Ingredients
Wheat flour-2 cups
Salt to taste (around 1/4 tsp)
Sugar-1/2tsp
Oil to deep fry
Water-required amount to knead the dough
Method
Take a bowl add wheat flour,salt & sugar.
Pour water little by little & knead it to a dough.The dough should not be too stiff nor too soft (harder than chapathi dough).
Make equal sized small ball from the dough.Dust some flour & roll them out into a semi thick circles.The pooris should not be too thin.
Heat oil in a pan,once its hot slide the poori from the side into the hot oil.
Now press the puri slightly with a spoon,this helps them to puff up.
Turn other side & cook till its light brown on all sides.
Once done remove them on a paper towel to remove excess oil.
Serve it hot with any gravy you like.
Note:
a) Adding sugar makes the poori to puff up well.Gives nice colour to your poori.
b) For crispier poori add 1 tsp of semolina/sooji to the dough.
c) After making the dough fry pooris immediately otherwise the poori will absorb lot of oil.
d) While frying pooris your oil should be hot otherwise it will not puff up.
e) I usually use a drop of oil while rolling poori,this way while frying the colour of the oil will not change.

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Wednesday, February 4, 2015

Carrot Raita / Carrot Thayir Pachadi / Gajar Ka Raita

Carrot Raita recipe / Carrot Thayir Pachadi recipe / Gajar Ka Raita
Carrot Raita
Ingredients
Grated carrot-1
Salt to taste
Curd-1 & 1/2 cups
Chopped coriander leaves-1tsp
Tempering
Oil-1/2tsp
Mustard & urad dhal together-1/2tsp
Jeera/cumin-1/8tsp
Hing-a pinch
Chopped green chillies-1
Method
Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the grated carrots in the tempering & mix it well.
Cool the mixture completely,add the curd,salt & coriander leaves.
Mix & serve cold with paratha or rice.

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Tuesday, February 3, 2015

Uthappam Recipe / Oothappam Recipe / Onion Oothappam Recipe / South Indian Uthappam Recipe

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Uthappam
Ingredients
Sona Masoori rice-2 cup
Ponni Puzhungal Arisi / Boiled rice -2 cups
Toor Dal - 1/4 cup
Urad dal -1/2 cup
Methi/Fenugreek seeds-1tsp
Salt to taste
Oil -to make uthappam
Other ingredients
Chopped Onion,Tomato,Green Chillies,Coriander leaves
Method
Wash & soak all the above mentioned ingredients together except salt in water for 3 hours.
Grind them to a smooth batter.Batter should be a bit thinner than Idli batter.
Add salt mix well & allow to ferment overnight.
Next day beat the batter before making.Heat a tawa/griddle spread a ladle of batter into thick circle.
If adding vegetables sprinkle the chopped vegetables on top slightly press them.Flip the other side & cook
Add oil around & cook both sides till cooked ( Do not over fry).
Serve them hot with any chutney or sambar.
Note:
a) Cook the uthappams in medium low flame to get nice colour.Do not over cook.
b) You can use any topping of your choice.
c) You can even make uthappams with left over Idli batter.
d) If batter is very thick dilute the batter with little water.

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