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Sunday, December 11, 2016

Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandhar Ladoo Recipe / Besan Ladoo Recipe

images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Yeilds: 22 Ladoo
Ingredients for batter
Besan/Senagapindi /Chick pea flour - 1 cup
Cooking soda a pinch ( optional )
Water less than 1/2 cup
images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Method
Take a bowl add the besan flour & cooking soda,mix it.
Add water little by little to form a semi thick batter.I made a semi loose dough ( see picture).
Heat oil & 2tbsp of ghee in a pan,fill the batter into the murukku press which has a 3 star disc.
Press directly into the medium hot oil,deep fry till its just crisp on top & slightly soft inside.
Do not fry till its fully crunchy like regular murukku,the colour should not change to dark brown.
Remove it on a kitchen tissue,cool & dry grind to a smooth powder,use a sieve to get a fine powder.Keep it aside.
Other Ingredients
Ghee - 2 tbsp + Oil as needed for frying
Cardamom -8 (powdered)
Ghee - 2 tbsp
Sugar - 1 cup
Water - 1/2 cup
images of Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandar Ladoo Recipe / Besan Ladoo Recipe
Bandar Ladoo
Method
Add water & sugar to a pan bring it to a boil,reduce the flame,when your syrup reaches one string consistency switch off the stove.
Add the cardamom powder,2 tbsp of ghee & powdered flour mix it well.
Grease your palm with ghee & while still warm start shaping the ladoos.
Your Bandar Ladoos are ready to eat!
Note:
a) Finely chopped cashew nut fried in ghee can be added.
b) I have used very little ghee in this recipe,if you want a glossy finish then add 2 or 3 tbsp of ghee to your mixture before shaping out to ladoos.
c) Usually these are fried totally in ghee but i have replaced little oil for frying.
d) Some make this ladoo with jaggery but i have not tried.

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Tuesday, December 6, 2016

Celery Rasam Recipe / Celery Soup Recipe - Indian Soup Recipe

images of Celery Rasam Recipe / Celery Soup Recipe -  Indian Soup Recipe
Celery Rasam
Ingredients pressure cooked till soft & mashed
Yellow masoor dal or Thu Dal-1/4 cup
Chopped fresh celery-1/3cup
Tomato-1
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic -2
Rasam powder home made or store bought-1/2 tsp
Tempering
Ghee-1tsp
Mustard-1/4tsp
Jeera/ Cumin-1/4tsp
Crushed garlic-1
Rasam powder-1tsp
Red chillies-1
Hing-a pinch
Garnish
Coriander & Curry leaves-little
Method
Mash the pressure cooked ingredients well,
Dilute it with water to the thickness you want & give a boil.
Heat ghee in a pan & temper it with above ingredients.
Pour this into the rasam & garnish with curry & coriander leaves.
You can also serve it like a soup or mix it with rice & eat.

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Thursday, December 1, 2016

Cranberry Guacamole Recipe - Cranberry Recipes


images of Cranberry Guacamole Recipe - Cranberry Recipes
Cranberry Guacamole
Ingredients
Avocado-1
(pulp mashed)
Chopped onion-3tsp
Chopped tomato-3tsp
Chopped coriander leaves-2tsp
Chopped green chilly-1
Chopped fresh cranberry-1/4 cup
Salt to taste
Lime juice-1tsp
Method
Mix all above ingredients together in a bowl.
Serve it immediately with tortilla chips.

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Sunday, November 27, 2016

Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe

imaghes of Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe
Salmon Fish Cutlets
Ingredients
Salmon fillet-200gms
(Steam & crumble it into fine pieces)
Salt to taste
Red chilly powder-1/4tsp
Coriander powder-1/4tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Chopped onion-1/2
Chopped green chillies-3
Ginger & garlic paste-1tsp
Chopped mint & coriander leaves together-1/4cup
Boiled & mashed potato-1medium size
Oil-3tsp
Coating ingredients
Beaten egg with a pinch of salt-1
Bread crumbs-required amount
All purpose flour/Maida for dusting
images of Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe
Salmon Fish Cutlets
Method
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.
Add the mashed potato & fish,fry for a minute & switch off the stove.
Cool this mixture,take out small balls & shape it to your choice.
Dust each cutlet with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry these cutlets till light golden brown on all sides.

Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

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Friday, November 25, 2016

Sprouted Methi Salad / Sprouted Fenugreek Salad / A Healthy Sprout Salad

images of Sprouted Methi Salad / Sprouted Fenugreek Salad / A Healthy Sprout Salad
Sprouted Fenugreek Salad
Ingredients
Chopped Onion - 1 tbsp
Chopped carrot - 1/2
Chopped cucumber- 1/2
Chopped tomato - 1 small
Chopped coriander leaves - 1 tbsp
Chopped avocado - 1 small
Chopped capsicum - 1 tbsp
Chopped walnuts - 1/8 cup
Chopped dates - 2
Sprouted methi/fenugreek - 1/2 cup
Dressing
Salt & pepper to taste
Lime juice - 2 tsp
Olive oil - 1 tsp
(Whisk above ingredients together in a bowl,pour this just before serving the salad)
Method
Take a bowl mix all the above mentioned ingredients together.
Keep it in the refrigerator till serving time.
Just before serving pour the dressing on top,gently mix & serve them cold.
Note:
Use any vegetable,fruits & nuts of your choice.

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Tuesday, November 22, 2016

Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe / Papdi Chaat Recipe

images of Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe
Papdi
Ingredients
Maida / all purpose flour - 1 cup
Sooji / Rava - 1 tbsp
Oil - 1 tbsp
Salt - 1/4 tsp
Ajwain - 1 tsp
Water as needed
Oil to deep fry
images of Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe
Papdi
Method
Take a bowl add maida,salt,oil,ajwain & sooji,mix it with your fingers to look like bread crumbs.
Now sprinkle water little by little and start making a dough.
The dough should be a soft stiff dough.Cover it with a lid & rest for 10 minutes.
Roll out the dough to a very thin sheet,take a fork & prick it on top of the sheet fully.
Do not skip this step by pricking your papdis don't rise up like pooris while deep frying.We need crisp papdi.
Take a round cookie cutter or lid of any bottle & cut them.
Make sure the papdis are rolled out thin otherwise they will not be crisp after frying.
If not before dropping into the oil roll it out thin then fry them.
Heat oil in a kadai slowly slide the papdi into the oil & deep fry till crisp & light brown on all sides in medium high flame.
Remove it on a kitchen tissue,cool completely & store them in a air tight container.
Note:
a) Roll out the dough to a very thin sheet otherwise your papdis will not be crisp.
b) Your dough should be a stiff yet soft do not add too much water.
c) Deep fry in medium high flame.

Papdi Chaat Recipe
-----------------------------


images of Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe / Papdi Chaat Recipe
Papdi Chaat

Ingredients
Papdi
Imli /Tamarind chutney
Green chutney
(Grind mint,coriander leaves,green chillies,salt,lemon juice,small piece of ginger ,jeera powder & chaat masala.Make a semi thick paste & store it in fridge.)
Boiled yellow peas
Chopped onion,tomato & coriander leaves
Thin sev
Curd
Chaat masala & black salt
Method
Arrange the papdi in a plate place some peas on top,drizzle both chutneys & curd.
Sprinkle the chopped vegetables & the masala powders.
Lastly garnish with thin sev & serve immediately.

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Saturday, November 19, 2016

Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe

images of Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe
Red Bell Pepper Soup
Ingredients
Vegetable broth/ water-3 cups
(I used vegetable broth)
Salt to taste
Orange bell pepper large 2
(seeds removed & chopped)
Chopped tomato-1/2
Dried basil-1/8tsp
Dried celery seeds-1/8tsp
Chopped onion-1/4
Chopped garlic-4
Method
Boil all above ingredients together for 10 minutes in medium low flame.
Cool the mixture & blend this to a smooth liquid.Dilute the soup as needed.
Heat the soup,sprinkle some crushed pepper give a quick mix & switch off the stove.
Serve it hot.

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Thursday, November 17, 2016

Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

images of Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai
Navaratna Vadai
Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Tuesday, November 15, 2016

Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy

images of Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy
Omam Meen Kulambu
Ingredients
Fish-10 pieces
(I used tipalia,use any fish you like)
Chopped onion-1/2
Chopped garlic- 6
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder - 1/4 tsp
Curry leaves little
Salt to taste
Tamarind juice-1 & 1/2 cup
Pepper powder-1tsp
Tempering
Oil-8tsp
Mustard - 1/2 tsp
Methi /Fenugreek seeds - 1/8tsp
Jeera - 1/4 tsp
Ingredients fried in 1tsp of oil & ground to a smooth paste
Onion-1/4
Garlic-4
Coriander seeds-1tsp
Red chillies-6
Ajwain/Omam-1/2tsp
Fresh grated coconut-3tsp
Curry leaves- 8
( Fry all above ingredients in oil till light brown.Cool and grind it to a smooth paste )
Method
In a bowl mix tamarind juice,salt,turmeric powder,red chilly powder,coriander powder& the ground masala mix and keep it aside.
Heat oil in a pan temper it with above ingredients.
Add onion,garlic & curry leaves fry till brown,now pour the tamarind mixture & boil it till gravy is thick and oil starts to float on top.
Add the fish pieces & boil for a minute & switch off the stove.
Garnish it with curry & coriander leaves & sprinkle 1tsp of pepper on top mix a gentle mix.
Serve it hot with plain rice.

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Monday, November 14, 2016

Andhra Mutton Pepper Fry Recipe / Mutton Pepper Fry Recipe

image of Andhra Mutton Pepper Fry Recipe / Mutton Pepper Fry Recipe
Andhra Mutton Pepper Fry
Ingredients dry roasted & powdered
Poppy seeds-1 & 1/2tsp
Fennel seeds-1tsp
Whole pepper-1tsp
Coriander seeds-2tsp
Cumin seeds-1/2tsp
Cinnamon-1'' piece
Cloves-4
Cardamom-2
Red chillies-6
Method
Dry roast all above ingredients till nice aroma comes out.Cool & make a fine powder.
Ingredients to be pressure cooked with very little water
Mutton-1 pound around 1/2 kg.
Turmeric powder-1/2tsp
Red chilly powder-1/4tsp
Salt to taste
Ginger & Garlic paste-1/2tsp
Water as needed
Method
Pressure cook the mutton with above ingredients till soft.
Other Ingredients
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Ginger & Garlic paste-1/2tsp
Oil-1tbsp
Red chillies-4
Pepper powder-1/2tsp
Coriander leaves-for garnish
Method
Heat oil in pan fry red chillies, onion,tomato,curry leaves & ginger garlic paste till light brown.
Add the cooked mutton with the water & cook it till dry.
Now add the ground powder & in low flame fry till oil separates the masala.
Switch off the stove,sprinkle the pepper powder & garnish it with coriander leaves.
Serve it hot with plain rice.

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Thursday, November 10, 2016

Sukku Paal Recipe / Sonti Pal Recipe / Dry Ginger Milk Recipe

images of Sukku Paal Recipe / Sonti Pal Recipe / Dry Ginger Milk Recipe
Sukku Paal
Ingredients
Sukku / Sonti / Dry ginger powder - 1 tsp
Milk - 1 cup
Water - 1/4 cup
Crushed cardamom -1
Sugar/ Brown sugar/ Naatu Sarkarai or Palm sugar - 1 tsp
Method
Boil water in a pan add sukku powder,sugar and cardamom.
Boil for 1 or 2 minutes till the sugar has completely dissolved.
Add milk and give a boil.switch off the stove.
Strain out the milk using a strainer.
Serve it hot !

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Sunday, November 6, 2016

Egg Biryani Recipe / Egg Biriyani Recipe / Muttai Biriyani / Hyderabadi Egg Biryani Recipe

Egg Biriyani
Ingredients for egg
Boiled eggs - 6
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ingredients for rice
Basmati rice - 3 cups
Salt to taste
Black pepper - 10
Cloves - 5
Cardamom -5
Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Water as needed to cook rice
Egg Biriyani
Method
Wash & soak rice in water for 30 minute.
Make slits on the boiled eggs,add chilly powder,turmeric powder & salt to the eggs mix well & rest for 10 minutes.
Heat 1 tbsp of oil add the eggs and roast for 1 or 2 minutes till all sides are slight brown,Remove & keep it aside.
Boil water in a wide vessel with the spices & salt.
Drain out the water from the rice & add it to the boiling water.
Cook till its 3/4th done,strain out the water and keep the rice aside.
Ingredients for gravy
Star anise - 1
Bay leaf - 1
Black stone flower ( optional) -1
Sliced onion - 1
Chopped tomato - 1 big
Slit green chillies - 6
Chopped mint leaves - a handful
Ginger & Garlic paste - 1 tsp together
Salt to taste
My biriyani masala powder - 1 tsp
Curd - 1/4 cup
Oil - 1/8 cup
Ghee - 1 tbsp
Ingredients for garnish
Fried onion - a handful
Mint leaves
Lemon juice - 1 tsp
Egg Biriyani
Method
Add some ghee & oil to the same egg fried pan add the spices.
Now add the green chillies & onion  fry till light brown.Add the ginger & garlic paste,mint & tomato.
Fry till tomatoes are soft add salt,curd & biriyani masala mix well.
Now add the eggs & gently mix.
Take a heavy bottom wide pan add the gravy at the bottom,spread the rice on top evenly.
Sprinkle the fried onions,mint leaves & lemon juice.
Cover it with a tight lid and in low flame cook till the remaining rice grains are cooked it takes about 10 minutes.Once done gently mix the rice & serve them hot with raita.

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Friday, November 4, 2016

Garlic Naan Recipe / Homemade Garlic Naan / Indian Bread Recipe / Indian Naan Recipe / Garlic Naan Recipe

Garlic Naan Recipe,Homemade garlic Naan recipe, Indian Bread Recipe,Indian Naan Recipe
Garlic Naan

Ingredients for the dough
All purpose flour-2 cups
Baking powder-1/2 tsp
Salt-1/4tsp
Warm milk-2tbsp
Plain curd-1/3 cup
Milk-1/3 cup
Egg beaten-1/2
Ghee-1tbsp
Sugar-1tbsp
Dry yeast-1tbsp
Other ingredients
Chopped coriander leaves & garlic-little
Butter to brush on top
Method
Mix yeast & sugar in warm milk,rest it for 10 minutes for the yeast to froth.
In another bowl mix egg,milk ,curd & ghee,whisk.
Mix flour,salt,baking powder in another bowl.Now pour the yeast mixture & the curd ,milk mixture into the flour & knead it to a soft dough.
Apply oil in a bowl & keep the dough,cover it with a cloth & rest it for 2 hours for the dough to double.
Divide the dough into 4 equal parts,roll it out to a semi thick oval shape.
Apply butter on a aluminum foil,place the dough on the tray.Apply some butter on top & sprinkle some garlic & coriander leaves on top,slightly press them.
Bake this at 400 deg.F for 8 minutes or till the top is slightly brown & cooked.
Remove from oven & brush with butter on top & enjoy them hot.

Inspired by mymomrecipies

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Tuesday, November 1, 2016

Broccoli Paruppu Usili Recipe / Broccoli Usili Recipe

images for Broccoli Paruppu Usili Recipe / Broccoli Usili
Broccoli Paruppu Usili
Ingredients
Channa dal-1/4 cup
Toor dal-1/4 cup
Red chillies-1
Green chillies-1
Salt to taste
Hing-1/8tsp
Chopped broccoli-2 cups
Curry & coriander leaves-for garnish
Tempering
Oil-2tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Jeera/cumin-1/4tsp
Method
Soak chillies, channa & toor dal in water for 2 hour.
Drain the water & grind along with salt & hing to a thick coarse paste.
Grease idli plates with oil,spread this mixture evenly & steam it for 10 minutes till cooked.
Cool the mixture & crumble it with your fingers,keep it aside
Heat oil in a pan & temper it with above ingredients.
Add the chopped broccoli in low flame fry till cooked.
Add the crumbled dal mixture & toss it well.Switch off the flame.
Garnish with curry & coriander leaves & serve them with rice.
Note:
You can also use grated coconut for garnish.

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Monday, October 31, 2016

Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert



images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava

Ingredients
Fillo(Phyllo)Dough (9''x14'')-1 pck ( It has total 40 sheets)
Chopped Walnuts-2 cups
Prunes chopped-1 cup
( Its optional )
Cinnamon powder-1/2tsp
Cloves powder-2 pinch
Sugar-1/2cup
Melted butter-2 & 1/2 sticks
For Syrup
Sugar-1 & 1/2 cups
Water-1 cup
Honey-2 tbsp
Cloves- 4
Lemon juice-2tsp
images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava
images of Baklava Recipe / How to Make Baklava / A Middle Eastern Dessert
Baklava
Method
Powder walnuts,sugar ,cinnamon & cloves to a coarse powder,keep it aside.
Take a rectangle baking tray ,brush it up with butter,layer 10 sheets of fillo sheets brushing each with melted butter.Sprinkle half of the walnut mixture.
Place next 5 sheets brushed with butter, sprinkle the walnut mixture evenly and arrange the prunes on top if using.
Place next 5 sheets brushed with butter and sprinkle the filling.Lastly place 20 sheets brushed with butter.
Cut the baklava into squares pour the remaining butter on top evenly.
Bake this at 350 deg.F for 30 minutes or till its light brown colour on top.Cool the mixture.
Take a pan add the syrup ingredients & bring it to a boil.Simmer it for 5 minutes till its slightly thick.Strain the syrup pour this warm syrup evenly on top of the Baklava.
You can decorate the top with crushed nuts.
Cool it completely & serve them.

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Tuesday, October 25, 2016

Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa

images of Gulab Jamun Recipe / Gulab Jamun With Khoya Recipe / Gulab Jamoon Recipe / Khoya Gulab Jamoon Recipe / Gulab Jamun Recipe With Mawa
Gulab Jamun
Ingredients
Khoya/Mawa - 1 cup
( I have used homemade instant khoya, recipe is HERE )
Maida / All purpose flour - 2 & 1/2 tbsp heaped
Milk - around 2 & 1/2 tbsp
Cooking soda - 1/8 tsp
Oil for deep frying
Ingredients for sugar syrup
Sugar - 1 & 1/2 cups
Water 1 & 1/2 cups
Cardamom crushed & powdered- 5
Rose essence - few drops
Method
Take water & sugar in a pan bring it to a boil.Cook till you get a sticky thin syrup it will not take much time.Don't wait for any string consistency.
Switch off the stove add the cardamom powder & rose essence,mix keep it aside.
Take a bowl add khoya crumble it.Now add the maida & cooking soda mix it well.
Sprinkle milk little by little to for a dough.
Knead it well to make sure the dough is soft & smooth.
Take small portion of the dough roll out into small balls,make sure they are crack free.
Heat oil in a pan in medium low flame fry these balls in batches till light golden brown on all sides.
Remove & immediately drop into the warm sugar syrup.
Let it soak for 3 to 4 hours & serve chill or warm.
Note:
a) Make sure your dough is soft & smooth otherwise your jamuns will crack while frying.
b) While frying do not overcrowd,fry in batches.
c) Your sugar syrup should be always warm when dropping the hot jamuns.
d) Do not fry in high flame then the outside will brown fast & inside it will be uncooked.
e) You can use even store bought khoya to make this recipe.
f) Always keep the dough & rolled out balls covered.
g) Add milk little by little to form a dough.

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Sunday, October 23, 2016

Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore

images of Bhutte Ka Kees Recipe / Bhutte Ki Kees Recipe / Grated Corn Snack Recipe - A Street Food From Indore
Bhutte Ka Kees
Tempering Ingredients
Oil - 2 tsp
Ghee - 1 tsp
Jeera / Cumin - 1/4 tsp
Mustard - 1/2 tsp
Hing - less than 1/8 tsp
Other ingredients
Sweet corn -1
( Finely grated,it measured 1/2 cup)
Milk - 1/4 cup
Chopped green chillies - 1
Grated ginger - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Grated coconut - 1/2 tbsp
Chopped coriander leaves - 1/2 tsp
Lemon juice - 1/4 tsp
Method
Finely grate the corn using a grater & keep it aside.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the chopped green chilly & grated ginger fry for a minute.
Add the grated corn, in medium low flame fry till raw smell has disappeared.
Add the turmeric,red chilly powder & salt give a quick mix,pour the milk.
Cover it with a lid & cook till milk has evaporated.Remove the lid saute for a minute.
Switch off the stove add grated coconut,lemon juice,coriander leaves,mix well.
Serve it as a teatime snack.

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Thursday, October 20, 2016

Mullu Murukku Recipe / Mullu Thenguzhal Recipe / Magizhampoo Murukku Recipe

images for Mullu Murukku Recipe / Mullu Thenguzhal Recipe /magizhampoo murukku
Mullu Murukku
Ingredients
Rice flour -3 cups
(I used the store bought)
Channa dal - 1/4 cup
Yellow moongh dal / Pasi paruppu -1/2 cup
Channa dal - 1/4 cup
Salt to taste -approximatly1 & 1/2 tsp
Melted butter - 2 tbsp
Red chilly powder-1/2 tsp
Jeera/Cumin seeds-1& 1/2 tsp
Sesame seeds -1tsp
Hing-1/4tsp
Water required amount
Oil-to deep fry
Method
Dry roast moongh dal & channa dal separately till nice aroma comes out.Do not fry till brown.
Cool & powder both to a very fine powder.
Take a wide bowl add all the above mentioned ingredients.
Pour water little by little & form into a soft pliable dough.
Fill the dough into the murukku press with one star disc.
Heat oil in a pan press the dough into the oil in circular motion.
Deep fry till light golden brown & crisp on all sides in medium high flame.
Remove them on a kitchen paper for excess oil to get absorbed.
Cool & store them in an air tight container.

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Monday, October 17, 2016

Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

images for Jhangri Recipe / Jangri Recipe / Jangiri Recipe - A Diwali Sweet
Jangri
Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

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Tuesday, October 11, 2016

Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe

images of Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe
Pumpkin Molagootal
Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/Cumin - 1/2 tsp
Whole black pepper - 4
Urad dal - 1 tsp heaped
Red chillies - 2
(Roast urad dal & red chillies in few drops of coconut oil till golden brown.Cool & then grind with above ingredients to a smooth paste)
Tempering
Coconut oil - 1 tbsp
Mustard - 1tsp
Curry leaves
Red chilly - 2
Other ingredients
Cubed Red pumpkin/Mathan/Parangikai - 2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Yellow moongh dal - 1/2 cup
images of Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe
Pumpkin Molagootal
Method
Cook yellow moongh dal in water till just soft in a pressure cooker or in open pan.
Cook pumpkin with little salt & turmeric powder till soft but still holds the shape of the vegetable.
Heat few drops of coconut oil in a pan roast urad dal & red chillies till golden brown.
Take a mixi jar add the above mentioned ingredients under grinding.Add little water & grind to a thick paste.
Now add the cooked dal & ground paste to the cooked pumpkin.
Mix well make sure everything is well combined & give a boil.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the dal mixture.
Mix & best served with plain rice.

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Wednesday, October 5, 2016

Mango Peanut Chutney / Peanut Mango Chutney / Palli Mamidikaya Chutney Recipe

An easy & quick chutney for rice or dosa
images for Mango Peanut Chutney / Peanut Mango Chutney / Palli Mamidikaya Chutney  Recipe
Mango Peanut Chutney
Ingredients
Chopped raw mango -1 cup
Slightly roasted peanuts-1/4 cup
Salt to taste
Tempering
Oil-1tsp
Methi seeds-5
Jeera/Cumin-1/4tsp
Urad dal,Channa dal & Mustard-each 1/8tsp
Curry leaves few
Red chillies-1
Method
Blend mango,peanut & salt to a smooth paste.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the ground chutney,mix & serve with Rice /Idly or Dosa.

Note:
Green chillies can be added while grinding ( optional )

Courtesy: Mrs.Vah Chef

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Sunday, October 2, 2016

Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

images of idli
Idli
Ingredients
Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste
Method
Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Friday, September 30, 2016

Badam Mysore Pak / Almond Mysore Paak / Almond Besan Fudge

images of Badam Mysore Pak / Almond Mysore Paak
Badam Mysore Pak
Ingredients
Besan/Gram flour-1 cup
Almond/Badam-1 cup
(soak it in hot water for 30 minutes then remove the skin.grind it with 1 cup of milk to a smooth paste and keep it aside)
Water-1 cup
Sugar-2 & 3/4 cups
Oil-1 & 1/2 cups ( save 1/2 cup if needed add or just skip)
Ghee-2 & 1/2 cups


Badam Mysore Pak
Method
Soak almonds in hot water for 30 minutes,remove the skin.grind it with 1 cup of milk to a smooth paste.Keep it aside.
Heat 1 cup of oil & 1 cup of ghee in a pan & fry the besan till its light brown in colour & the raw smell has disappeared completely.
Heat sugar & water in another pan boil till it reaches to a sticky nice 1 & 1/2 string or almost 2 strings consistency.(This stage is very important otherwise your dish will turn into a halwa,)
Now pour the almond paste cook till it starts to bubble,lower the flame & add the fried besan,mix it well.
Cook this whole mixture till it has started to thicken,now slowly add the remaining oil & ghee little by little.
keep stirring till all the ghee has absorbed & the mixtures starts to leave the sides of the pan.
Immediately pour it on a greased plate spread it evenly,cool & cut into desired shapes.
Note:
a) 1 & 1/2 to almost 2 string consistency is needed for this sweet or else your burfi will turn out to be a halwa.
b) Save 1/2 cup of oil as mentioned,if needed add or just skip.Some besan flour doesn't drink much oil or ghee.
c) Beginners please try it out in small quantity as this is a tricky sweet.
d) Non stick pan is best to make this sweet.
e) Cook this sweet in medium flame.

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Tuesday, September 27, 2016

Chettinad Fish Fry / Chettinad Meen Varuval / Masala Fish Fry -Chettinad Style

Chettinad Fish Fry recipe. Chettinad Meen Varuval recipe,Masala Fish Fry -Chettinad Style
Chettinad Fish Fry
Ingredients dry roasted just till its warm
Whole pepper-1tsp
Jeera/cumin-3/4tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Cloves-1
Red chillies-2 to 3
Curry leaves-5
Coriander powder
(Cool the above ingredients,put this in a mixi/blender jar along with onion,garlic,turmeric powder & salt.Grind them to a smooth thick paste.If water need to run the blender add very little water while grinding)
Other ingredients
Boneless fish fillets cut into small pieces-8
(I used Tilapia fish)
Small onions-5
Garlic-6
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Method
Clean & pat dry the fish,prick with a fork on all sides & keep it aside.
Take the ground paste in a plate add the besan & rice flour,mix it well.
Apply this mixture to fish pieces,make sure the masala penetrates inside the fish well.
Marinate the fish for at least 1 hour,heat oil in a kadai/pan.Deep fry these fishes in medium high flame till its golden brown & crisp on all sides.
Place the fried fish on a kitchen paper to remove excess oil & serve them with some lemon wedges.

Note: 
Adding besan & rice flour is to give a nice crisp fried fish & for the masala to stick well to the fish.

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Thursday, September 22, 2016

Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe

Step by step method/picture for making Achappam/Achu murukku/ Kerala style Rose Cookies.


Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe
Achappam

Ingredients
Rice flour-1 cup
(I used the store bought)
All purpose flour/Maida-1/2 cup
Sugar-1/2 cup
Salt a pinch
Sesame seeds-1 & 1/2 tsp
Egg-1
Cumin seeds/Jeera -1/8tsp
Coconut milk or Whole milk-1 cup
(Coconut milk gives nice flavour)
Oil-to deep fry
Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosette Cookie Recipe / Kerala Style Achappam Recipe

Method
Beat eggs with sugar,now add both the flours,sesame seeds,cumin & salt,mix it well.
Pour milk and make a semi thick batter.Consistency should look similar to a pancake or dosa batter.Rest the batter for 20 minutes (I was in a hurry so did not rest)
Heat oil in a pan,dip the mould in oil & keep till its hot.Remove from oil & dip 3/4th of the hot mould into the batter,you will hear a light sizzle.Do not dip it fully, lift it up & dip it immediately into the oil,after a 15 to 20 seconds slightly shake the mould to release the achappam (If you find it difficult to release the achappam,use a skewer to push it out from the mould ).
In medium  flame fry both sides till its light brown & crisp.Remove it on a kitchen paper to remove excess oil.Repeat until the whole batter is used up.
Cool completely & store it in a air tight container.
Note:
a) When buying the mould choose the thick variety which is heavy,the light weight mould doesn't work properly.
b) Make sure the mould is well heated before dipping into the batter each time.
c) Keep the oil in medium heat throughout the process.Always keep the mould immersed in hot oil before dipping into the batter,this is most important.

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Wednesday, September 14, 2016

Vangi Bath Powder Recipe / Vaangi Baath Powder Recipe / Vangi Bhath Powder Recipe

images for Vangi Bath Powder Recipe / Vaangi Baath Powder Recipe / Vangi Bhath Powder Recipe
Vangi Bath
Ingredients
Urad Dal - 1/4 cup
Channa Dal - 1/4 cup
Coriander seeds - 1/8 cup
Sesame seeds - 1/8 cup
Grated coconut - 1/2 cup
Red chillies - 12
Tamarind - little smaller than a lime size
Cinnamon - 1" one piece
Cloves - 4
Marati moggu - 4 small size
Star anise -3
Salt - 1/2 tsp
Bay leaf - 1 small leaf
Oil- 1/2 tsp
Method
Pour oil in a pan add all the above ingredients one by one.
In low flame roast it till light brown in colour.Do not burn them.
Cool it & dry grind to a semi fine powder.
Cool & store it in a container in fridge.
Add required amount of this powder while making vangi bath.
Note:
a) My chillies where not hot so i used 12,adjust according to your chilly variety.

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Tuesday, September 6, 2016

Chilli Cheese Toast Recipe / Cheese Chilli Toast Recipe - Easy Evening Snack For Kids


Ingredients
Bread slices-6
(I used the whole wheat bread)
Grated mozzarella cheese-1 cup
Salt & pepper to taste
Chopped chillies-1
(If giving for kids then remove the seeds,chop & then add it to the mixture)
Chopped red bell pepper/capsicum-2tsp
Chopped coriander leaves-1tsp
Method
Mix all above ingredients together in a bowl.
Place a spoonful of the cheese mixture & spread it evenly on top of the bread.
Toast these bread slices mixture facing the top for 3 to 5 minutes in oven ( temperature of oven is 300 deg F.) till its light brown & the cheese has melted.
Serve this hot with soup or just as a starter with ketchup.

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Thursday, September 1, 2016

Rava Appalu Recipe / Rawa Appalu / Appalu Recipe / Sooji Appalu - Andhra Style Sweet - Vinayaka Chathurthi Recipe

images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava Appalu
Yields: 11 appalu
Ingredients
Sooji / Semolina - 1/2 cup
Water - 1 & 1/4 cup
( 1 cup water is enough i used extra 1/4 cup because my sooji was slightly bigger variety)
Sugar - 1/2 cup
Grated coconut - 1/4 cup
Cardamom - 8
Ghee - 1 tsp
Oil to deep fry
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava appalu
Method
Dry grind cardamom,coconut & sugar in a blender till its combined.Do not add water while grinding.
Dry roast sooji for 2 minutes or till rice aroma comes out,keep it aside.Do not over fry & burn them.
Boil water in a pan reduce the flame slowly add the sooji & start mixing ,make sure there are no lumps.Now add the coconut/sugar mixture & mix it well.
Cook till the mixture is dry,for this non stick pan works out best.
Switch off the flame close it with a lid & rest it till its warm to handle.
Grease your fingers with ghee & knead the dough to make sure no lumps are there & soft.
Divide the dough into small lemon size balls,flatten them slightly.
Heat oil in a pan slowly slide each appalu into the oil deep fry till golden brown on all sides.
Place it on a kitchen tissue to remove excess oil.
Enjoy these crispy appalu !

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Tuesday, August 30, 2016

Longest Solo Cooking Marathon by Chef Raj Mohan

My best friend Chef Raj Mohan has entered into the Limca India book of records and Asia book of records and USA based record setter for Longest Solo Cooking Marathon.I want to share this with you all to know more about him.Good luck chef!


1.Tell us about yourself ?


                 I am Chef M.S.RajMohan, 31 from Ambasamudram of Tirunelveli district. I am expert in South Indian Cuisines and known for the country style food preparation. Currently I am the Director of the Hotel Management & Catering Science department of Mary Matha College of Arts and Science, Periyakulam. I am a consultant for a few famous South Indian food outlets in India as well for the food festivals.  I am a board member in South India Culinary Associations (SICA) and also for the Hotel Management studies of Madurai Kamaraj University. I am a World Record title holder of Longest Solo Cooking Marathon in 2015 and a certified Chef Trainer by Indian Federation of Culinary Associations (IFCA).


             The interest of teaching and facilitating sprouted in me at the time of my Hotel Management education which is the reason for me to choose the teaching profession as my career.                 


2.Tell us about your education?


          I did my schooling at my native after that I completed my graduation in Hotel Management & Catering Science in Subbalakshmi Lakshmipathy college of Science, Madurai. I am holding three advanced degrees and pursuing the doctorate degree on Food and Culture in Madurai.
  
3.Tell me about your proudest achievement in Longest Solo Cooking Marathon?


       
             Desire in creating the world-record worked in me last six years but I could not make it into real. Always the desire to attempt the record or making achievement in the culinary field is within me. Eight months back, I made the determination to make the achievement in culinary field in 2015. I took my pioneer attempt with the encouragement of my father who gave his full support in all forms for the achievement.


   I have done this longest solo cooking marathon record for Limca book of records, India Book of records and Asia book of records. We started this on December 19, 2015 at 7.10 am and finished it on December 21, 2015 at 7.10 am at Poppys Hotel, Madurai, Tamil Nadu. I created the record in Longest Solo Cooking Marathon is 48 Hours, dished out 1204 recipes including 257 Non-Vegetarian dishes and 947 vegetarian dishes. The total weight of the cooked dish was 307kg. I used five cooking ranges at a time to cook variety of food items. This record is now entered into Limca Book of Records, India Book of Records, Asia Book of Records, Everest World Records and officially approved as world record by USA based prominent organization Record Setter. I am the first Indian chef who holds the world record title in the Longest Individual cooking marathon in very young age. I crossed first 100 dishes within three hours of time. A team of 35 chefs worked day and night to help me to achieve this feat and each one of them gave their heart and soul to this attempt.  


4.Tell us about the guidelines of Longest Solo Cooking Marathon?


  1. I was allowed to prepare only one dish at a time even if I use any big spacious appliances like tawa or kadai. The domestic appliances were allowed to use not the restaurant type appliances. While making Dosa in tawa, I was allowed to cook one dosa variety at a time not many items as same like deep frying items too.


         II)  I was permitted to take only five minutes break in every one hour but I took the accumulated rest breaks after cooking continuously for minimum five hours.


     III) A detailed log book was maintained to record the each and every moment of the record event, also recorded the starting and ending time of the preparation, weight of the each dish and the photographs of the dishes were also taken. The entire record event was video graphed.


     IV)  This record event was adjudicated by a committee of 05 main and 24 sub-judges carefully chosen by the Limca Book of Records and India Book of Records.


       V)  Food should not be wasted and it should be properly distributed to the public consumption.


  VI)  No cooking range burner was left empty without cooking.


 VI)  Entire cooking was done by the record attempted, no pre cooking was allowed.


  VII) Only one sous chef level and commis level chef was allowed to be with me for other assistance.


5.What motivates you to do your best on the job?


       Searching, learning, teaching, willing to get involved, making myself to get active in my profession and desire to do good things to the society through my profession are some always in my mind, these things make me to love my profession and motivate me to do the best as chef.


6.What is your favorite food to cook?


 If I come across some new dish anywhere, I used to take the note of it and eager to learn the preparation method of the dish. In my favourite list there are many to list out, Biriyani and Mutton preparations are always the best for me to cook. I always love to cook country style preparations.



7.Tell me about your You Tube channel “Food Tape”?


   I have done several cookery shows in leading Tamil satellite TV Channels. I always want to give my own cooking content and wish to promote South Indian style cooking to the viewers that is the reason I created this You Tube channel ‘Food Tape” – https://www.youtube.com/user/ChefRajMohan in 2014. All the cooking videos of this channel are video graphed in scenic location which is very much welcomed by the viewers and now Food Tape have good audience from all over the world.


8.In what ways can a chef be creative?


     Creativity is a must in one to differentiate their style from others. Chef must be creative in terms of making his own unique food items and also creative in business prospectus. Chef must understand the day by day changes in the customer, Food, agriculture and climate according to that chef should upgrade his creativity in food and its presentation.


9.Tell me about your Free Culinary education training programme for the under privileged candidates?


        Still hotel management education is a big dream for many rural area students and also they are not much aware of the potential of this education. As well many rural students are not able to continue their school education or not able to pursue higher education in their young age due to their family reasons so they opt to go for daily wages work. Keeping this in mind, we have formulated the curriculum named “Intensive Kitchen apprenticeship programme” in Mary Matha college in 2012 and offer the free culinary education to the under privileged candidates. It is the programme of Ten Months and they will get the class room training of four months and on the-job training at hotels for six months. We took this initiative to the like-minded hotels and restaurants; they offer the training to the candidates and provided the decent stipend during studying this programme and also offer the job to the candidates immediately after this programme so far 62 students have been benefitted by this training training programme and working in hotels as chefs. It is the aim to bringing hope in young life and untap the talents of the young minds and thereby transform their life through culinary education.


10.Why did you want to be a chef?


          Love in cooking encouraged me to choose this chef profession. I was attracted by the street foods of my native there I observed their preparation styles and started the fun cooking at home. During my school holiday time, I used to spend my holidays at my native bakery stalls & food stalls just to see how they are making varieties. By seeing my interest in cooking, my mother Shantha taught me the basic cooking stuffs in my school days with that guidance I started cooking food for my family members and they credited my cooking through their appreciation which encouraged me to enroll for the formal culinary education. Still I am asking any of cooking doubts to my mother in making authentic masala or any food preparation. Nowadays Chef’s have many responsibilities other than food and cooking.
11. What is your message to young chefs?


            Understand and be strong in the basics. Try to express yourself. Grab and use the opportunity whenever and wherever you get it. Always have the willingness to study, learn, teach, experiment, observe and explore your subjects, these things make you active in your profession and keep yourself vibrant in the industry. Accept the responsibilities, be able to work under hard times and also have the energy to work for long hours. Involve yourself for the social causes and make good relationship with others. Love your work and perform your work with full dedication and energy. Take care of your food habits and the health related practices. Set the goal high and get into it you can see now the opportunities are chasing you.


12. Describe your typical day as a chef educationist ?
   
          Every day is precious for me and it is a gift of God so that we are saying the time is the most valuable one in human life. Every day is typical for me to educate new information to the students and also to motivate them in the right direction.


13. How your record motivates the public and industry?


   This record event motivates the young chef community to come out to expose the talents and skills in new platforms. Motivates many of them to create or break records. This attempt gives high impact about the chef profession and highlighted the features of Hotel Management and Catering studies. It brings the idea of making more varieties of vegetarian dishes.

Thanks