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Saturday, November 28, 2015

Cranberry Thokku Recipe / Cranberry Relish Recipe / Spicy Cranberry Relish

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Cranberry Thokku
Ingredients
Fresh cranberry - 12 oz ( 340 gms) pack
Salt - to taste
Red chilly powder-1 & 1/2 tsp
Turmeric powder - 1/2tsp
Fenugreek seeds/Methi - 1/2 tsp
(Dry roasted till light brown & powdered finely)
Jaggery -1 tsp
Oil - 1/4 cup
Mustard-1 tsp
Urad dal -1/2 tsp
Curry leaves - few
Hing - 1/4tsp
Red chillies -6
Crushed garlic - 8
Method
Wash & pat dry the cranberries.
Heat oil in a pan & temper it with mustard,urad dal,red chillies,curry leaves,hing & crushed garlic.
Fry till garlic is light brown,Now add the salt,turmeric powder,red chilly powder & the cranberry,saute for a minute.
Cover with a lid & in medium low flame cook till its completely mashed & oil has started to separate from the thokku.
Add the jaggery, powdered methi powder and mix it well.Switch off the stove.
Cooled the thokku & store it in a clean bottle in fridge.
Best served with Dosa,Idli or Rice.

Note:
a) Add chilly powder according to your taste.
b) Adding garlic is optional.

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Sunday, November 22, 2015

Idli Uppuma Recipe / Idli Upma Recipe / Idly Upma - An Easy Upma With Leftover Idli

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Idli Upma
Ingredients
Leftover Idli - 10
Salt to taste
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Chopped green chillies - 3
Grated ginger - 1/8 tsp
Curry leaves few
Lemon juice few drops
Tempering
Oil - 5 tsp
Mustard - 1/2 tsp
Channa dal & Urad dal - each 1/2 tsp
Red chillies - 2
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Idli Upma
Method
Take the idli in a bowl crumble them.
Heat oil in a pan temper it with above ingredients.
Now add the chopped onion,green chillies,ginger & curry leaves.
Saute till onions are slightly brown,add the salt & turmeric powder,mix well.
Lower the flame add the crumbled idli & mix gently till everything is well combined.
Switch off the flame add lemon juice mix.
Your quick easy Idli upma is ready to serve.

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Monday, November 16, 2015

Mango Ginger Pickle Recipe / Maa Inji Pickle / Mangai Inji Urukai Recipe / Ma Inji Pickle Recipe

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Mango Ginger Pickle / Maa Inji Pickle
Ingredients
Maa Inji / Mango Ginger chopped - 1 & 1/2 cups
Lemon - 2
(take out the juice)
Chopped green chillies-8 to 10
Salt to taste
Tempering
Oil- 1 & 1/2 tsp
Hing- 1/4 tsp
Mustard seeds-1tsp
Curry leaves few
Method
Remove the skin of the mango ginger,wash them & pat dry.
Chop the mango ginger to small pieces.
Take a wide bowl add the chopped mango ginger,green chillies,salt & lemon juice,mix it well.
Heat oil in a pan & temper it with above ingredients.Pour it into the bowl.
Mix everything well,keep it in fridge & serve after a day.
Best served with curd rice.
Note:
a) Fresh green peppers can be added instead of green chillies.
b) Tempering is optional.
c) Adjust lime juice according to your sourness.
d) Red chilly powder,dry roasted & powdered methi seeds can be added.

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Friday, November 13, 2015

Nethili Fish Fry Recipe / Anchovie Fish Fry Recipe / Nethili Meen Varuval Recipe

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Nithili Fry
Ingredients for marination
Fresh Nethili/Anchovies fish - 40 fish
Salt to taste
Red chillies - 1 tsp
Coriander powder - 1 tsp
Ginger & Garlic paste - 1 tsp
Rice flour or corn starch - 1 tsp ( optional)
Other ingredients
Oil to shallow fry
Curry leaves few
Vinegar - 1tbsp
Method
Wash the fish with vinegar well & keep it aside.
Take a wide plate add all the above marination ingredients.
Now add the washed fish mix well to make sure all the pieces are well coated on all sides.
Rest this for 30 minutes.
Heat oil in a pan place the marinated fish,do not overlap, in medium low flame fry these fish in batches till crisp & brown on all sides.
Lastly add the curry leaves in the same oil fry till crisp & add it on top of the fish.
Serve it as a starter or as a side dish for rice.

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Sunday, November 8, 2015

Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack

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Ribbon Pakoda
Ingredients for the dough
Rice flour-2 cups
Besan / Gram Flour -1 cup
Hot oil-1tbsp
Sesame seeds-1 & 1/2tsp
Salt - 1/2 tsp
Red chilly powder-1tsp
Hing-1/2 tsp
Grated garlic-2 (optional)
Water as needed
Other ingredients
Oil-to deep fry
Method
Add all above ingredients together into a wide bowl.
Pour water little by little & make a soft dough.
Grease the murukku press with oil,choose the ribbon pakoda disc.
Fill the dough into the press.
Press directly into the hot oil,deep fry them till crisp & light brown on all sides in medium heat.
Remove them on a kitchen paper to remove excess oil.
Cool & store it in an air tight container.
Note:
a) You can add pepper powder instead of chilly powder,melted butter instead of hot oil.
b) Do not make a very tight dough,it will be difficult to press.
c) Some add pottukadalai maavu instead of besan.

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