Print Friendly and PDF

Friday, August 18, 2017

Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe

images of Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe
Pol Roti
Ingredients
Maida/all purpose flour - 1 cup
Boiling water as needed
Salt to taste
Grated fresh coconut - 5tsp
Oil - 1tsp
Oil for cooking as needed
images of Pol Roti / Coconut Roti / Sri Lankan Pol Roti Recipe - A Sri Lankan Breakfast Recipe
Pol Roti
Method
Add all above ingredients in a bowl.
Pour boiling water little by little and make a soft dough.Add 1tsp of oil and mix it well.
Cover the dough and rest for 10 minutes,Divide the dough into medium size balls.
Grease a plastic sheet with oil and flatten the ball with your palm to a semi thick disc.
Heat a tawa place the roti and cook in medium low flame till its light brown on all sides.Make use its well cooked.Apply oil to both sides while cooking.
Remove it on a plate and serve them hot with Pol Sambol.

Thanks for visiting !

Monday, August 14, 2017

Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai

images for Baked Seedai Recipe / Uppu Seedai Recipe / Vella Seedai Recipe / Crispy Baked Uppu Cheedai
Baked Seedai
Ingredients
Rice flour - 1 cup
( I used the store bought)
Urad dal powder-2 tbsp
(I used the store bought ready made powder)
Freshly grated coconut - 1 tbsp
Melted butter - 2 tbsp
Salt to taste
Sesame seeds - 1 tsp
Hing-1/8 tsp
Coconut oil-to brush on top of seedai and to grease the baking tray
Water-needed amount
Method
Dry roast the rice flour in low flame till it slightly changes colour.Do not fry till brown.Keep it aside.
Dry roast the urad dal powder till raw smell disappears.
Take a wide bowl add all the above ingredients together & mix them well.
Pour water little by little & make a soft dough.Do not make a hard  or sticky dough.
Grease your palm with coconut oil and roll the dough into small balls.
Arrange these balls in a greased baking tray.Brush some oil on top of all the balls.
Bake these balls at 350 deg.for 20 to 30 minutes or till light golden brown.
Shake the tray & brush oil in intervals for even baking.
Cool & store it in an air tight container.
Note:
a) Do not roast the rice flour till colour changes.
b) You can also roast whole urad dal till light brown, cool, grind to a fine powder.Sieve & use.
c) Each oven is different so check on the temperature & time frequently.
d) Brushing coconut oil give a nice flavour to your seedai.
e) Always keep the dough covered otherwise they will become dry.

Thanks for visiting !



Wednesday, August 9, 2017

Chena Murki Recipe / Chhenna Murki Recipe / Chenna Murki Recipe / An Easy Bengali Sweet With Paneer

images of Chena Murki Recipe / Chhenna Murki Recipe / Chenna Murki Recipe / An Easy Bengali Sweet With Paneer
Chena murki
Ingredients
Home made paneer cubes - 15
( Check out for recipe HERE )
Sugar - 1/4 cup
Water - 1/8 cup
Milk - 2 tsp
Crushed cardamom - 1
Rose essence - 2 drops
Method
Add sugar & water in a non stick pan or kadai,give a boil.
Reduce the flame and add the milk, when the mixture comes to a one string consistency add the paneer cubes & crushed cardamom.
In low flame keep mixing gently till the paneer cubes are well coated with the sugar and dry.
Add the essence and give a quick mix.
Switch off the stove cool & serve.

Thanks for visiting !

Sunday, August 6, 2017

Lemon Rasam Recipe / Elumichai Rasam Recipe / South Indian Lemon Soup

images of Lemon Rasam Recipe / Elumichai Rasam Recipe / South Indian Lemon Soup
Lemon Rasam
Ingredients for tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Hing - 1/8 tsp
Curry leaves few
Red chillies -1
Other ingredients
Cooked toor dal - 1/4 cup
Water as needed
Salt to taste
Turmeric powder - 1/8 tsp
Chopped tomato - 1
Slit green chillies -2
Crushed ginger - 1/4 tsp
Chopped coriander and curry leaves - little
Pepper and Jeera crushed - together 1 & 1/2 tsp
Lemon - 1 small
Method
Take a bowl add the cooked dal water as needed,tomato,green chillies,ginger,salt & turmeric powder.
Boil this for 2 minutes reduce flame add the crushed pepper,jeera,curry and coriander leaves.
Heat a pan and temper it with above ingredients.
Pour this hot tempering into the boiling rasam and switch off the stove.
Lastly squeeze the lemon juice mix and serve it with plain rice or serve as a soup.
Note:
a) You can add rasam powder too.
b) Once lemon juice is added do not reheat or boil.

Thanks for visiting !


Saturday, July 29, 2017

Cranberry Sweet Thokku / Cranberry Jam / Cranberry Relish

images of Cranberry Sweet Thokku / Cranberry Jam / Cranberry Relish
Cranberry Sweet Thokku
Ingredients
Fresh Cranberry - 3 cups
Grated jaggery - 1/2 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 3/4 tsp
Salt to taste
Tempering
Sesame oil - 1/4 cup
Mustard - 1 tsp
Methi / Fenugreek powder - 1/4 tsp
Curry leaves few
Red chillies 2
Hing - 1/4 tsp
Method
Take a pan add the cranberry and cook till its mashed in medium low heat.Do not add any water..
Now add the jaggery and cook till its well combined.Switch off the stove.
Heat oil in a pan and temper it with above ingredients.
While still warm add it to the cooked thokku.
Mix well and store it in fridge.
Best served with rice or roti.

Thanks for visiting !

Monday, July 24, 2017

Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe

images of Channa Dhal Dhokla Masala Fry / Dhokla Masala Fry Recipe
Dhokla Masala Fry
Ingredients ground to a smooth paste
Soaked channa dhal / Bengal gram-1/2 cup
Baking soda -a large pinch
Garlic -1
Salt to taste
Red chilly powder-a pinch
(Grind above ingredients to a smooth thick batter,mix in the baking soda just before steaming.Pour it in a greased plate & steam it till cooked.Cool & cut into small pieces)
Ingredients ground to a smooth paste
Coconut-1 tbsp
Green chillies-2
Ginger & garlic paste-1/2tsp
Cinnamon-a small piece
Cloves-2
Fennel seeds-1/2tsp
Turmeric powder-1/8tsp
Other ingredients
Oil-3tsp
Bay leaf-1
Chopped onion-1/2
Salt to taste
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with bay leaf,add the onion and fry till light brown.
Now add the ground masala and fry till raw smell has disappeared.Add salt if needed.
Add the dhokla cubes and toss it gently make sure all the pieces are well coated with the masala.
Switch off the stove and serve as a side dish for rice.

Thanks for visiting !

Monday, July 17, 2017

Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety

images of Podi Idli Recipe / Spicy Podi Idli Recipe / Podi Idli Fry - A Quick Idli Variety
Podi Idli Recipe
Ingredients
Mini Idli - 18
Idli Podi - 3 tsp
Sesame oil - 2 tsp
Coconut oil - 1 tsp
Chopped onion - 2 tbsp
Chopped green chillies - 1
Chopped curry & coriander leaves - 1 tsp
Mustard,Urad,Channa dal,jeera - 1 tsp together
Method
Heat both the oils temper it with mustard,urad,channa dal & jeera.
Add onion,chillies & curry leaves fry for a minute.
Reduce the flame add the idli & idli podi.
Gently toss it well till everything is well coated.
Switch off the stove garnish with curry & coriander leaves.Serve hot.
Note:
a) To make it more colourful add grated carrots & capsicum.

Thanks for visiting !

Wednesday, July 5, 2017

Moru Kachiyathu Recipe / Kachimoru Recipe / Kachiya Moru Recipe / Kerala Moru Kachiyathu / Seasoned Butter Milk Recipe

images of Moru Kachiyathu Recipe / Kachimoru Recipe / Kachiya Moru Recipe / Kerala Moru Kachiyathu / Seasoned Butter Milk Recipe
Moru Kachiyathu
Ingredients
Coconut oil - 2tsp
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/8tsp
Red chillies - 2
Chopped small onions -4
Chopped garlic - 1
Chopped ginger - 1/2 tsp
Chopped green chillies - 1
Curry leaves few
Butter milk- 2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Method
Heat oil in a pan and temper it with mustard,methi and red chillies.
Add onion,ginger,garlic,curry leaves,green chillies fry till onion is transparent.
Now add turmeric powder and salt saute for a minute reduce the heat and pour the buttermilk.
Mix and once its heated switch off the stove.Do not allow it to boil.
Serve it with plain rice.

Thanks for visiting !

Thursday, June 29, 2017

Pavarkai Seeds Thogayal / Bitter Gourd Seeds Chutney / Karela Seeds Chutney

images of Pavarkai Seeds Thogayal / Bitter Gourd Seeds Chutney / Karela Seeds Chutney
Pavarkai Seeds Thogayal
Ingredients fried in 2tsp of oil till light brown
Bitter gourd/Pavarkai seeds- 1 & 1/2 cups
Grated ginger-2tsp
Channa Dal-2tsp
Urad dal -2tsp
Jeera/Cumin seeds-1tsp
Red chillies-6
Coriander seeds-1tsp
Tamarind -a small lime size ball
Hing-1tsp
Curry leaves-1tsp
Coconut-1tbsp
Salt to taste
Brown sugar-1tsp
(do not fry salt & brown sugar,just add it while grinding)
Method
Heat oil in a pan fry all above ingredients till light brown & raw smell disappears.
Cool completely & grind it with salt & brown sugar to a smooth chutney.
Tempering for this chutney is optional.
Serve it with plain rice,Idli or Dosa

Thanks for visiting!



Thursday, June 22, 2017

Quinoa Vegetable Dhal Kichidi / Quinoa and Dal Khichdi / Quinoa Vegetable Khichdi

images of Quinoa Vegetable Dhal Khichdi / Quinoa and Dal Khichdi / Quinoa Vegetable Khichdi
Quinoa dal Khichdi
Tempering
Oil-2tsp
Red chillies-2
Mustard,Urad Dal,Jeera-each 1/4tsp
Turmeric powder-1/8tsp
Hing-1/8tsp
Crushed garlic-3
Curry leaves-little
Other ingredients
Mixed vegetables of your choice-2 cups
( I have used beans,peas,carrot and potato)
Small onions-10
Quinoa-3/4 cup
( Wash the quinoa 2 to 3 times before cooking)
Yellow masoor Dal-1/2 cup
Water-3 cups
Salt to taste
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add the onion and fry till light brown colour,add the vegetables & saute for 2 minutes.
Add salt,pour water,add the soaked quinoa,Dal & pressure cook till done.
Serve it with any side dish or raita.

Thanks for visiting

Sunday, June 18, 2017

Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval

images of Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval
Pepper Chicken Fry
Ingredients for marination
Chicken legs - 5
Turmeric powder - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Onion - a handful
Salt to taste
Ingredients powdered
Whole pepper - 1 & 1/2 tsp
Somph/Fennel seeds - 1/2 tsp
( Dry roast till light brown,cool & grind it to a fine powder )
Other ingredients
Oil - 1 tbsp
Red chilly - 2
Cinnamon - a small piece
Cloves - 4
Bay leaf - 1
Curry leaf for garnish
images of Spicy Pepper Chicken Fry / Easy Pepper Chicken Fry / Milagu Chicken Varuval / Milagu Kozhi Varuval
Pepper Chicken Fry
Method
Wash the chicken with turmeric powder & salt.drain out water completely.Make some slits on the chicken for the masala to get inside the chicken.
Take a bowl add the chicken & all above mentioned ingredients under marinate.
Mix well till all masala is well coated to the chicken.Cover & rest it for 30 minutes.
Mean while dry roast the fennel seeds & pepper till light brown.Do no burn them.Cool and grind it to a fine powder.Keep it aside.
Heat a kadai add oil and then add the spices,next add the marinated chicken.
Saute for couple minutes,sprinkle some water add the ground powder cover & cook the chicken in very low flame.
In intervals just give a mix,cook till chicken is well cooked & the masala is dry.
Switch off the stove garnish with curry leaves & serve it with plain rice.

Thanks for visiting !



Tuesday, June 13, 2017

Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal

images of Carrot Pasiparuppu Poriyal / Carrot Moongh Dal Stir Fry / Carrot Poriyal
Carrot Pasiparuppu Poriyal
Ingredients
Grated carrot-2
Split yellow moongh dal boiled-1/3 cup
(i used with skin)
Salt to taste
Turmeric powder-1/8tsp
Ingredients dry ground to a smooth powder
Coconut(i used desiccated)-1tbsp
Red chillies-2
Garlic-3
Tempering
Oil-2tsp
Mustard & Jeera-each-1/2 tsp each
Curry leaves-little
Method
Heat oil in a pan and temper it with above ingredients.
Now add the carrot,salt and turmeric powder fry for a minute.
Add the cooked moongh dal and the ground paste,sprinkle very little water cover and cook till done.
Switch off the stove garnish with curry leaves and best served as side dish for rice.

Thanks for visiting!


Monday, June 5, 2017

Instant Mor Kuzhambu Powder / Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder

images of Instant Mor Kuzhambu Powder /  Instant Mor Kuzhambu Podi / Instant Buttermilk Gravy Powder
Instant Mor Kulambu Powder
Ingredients to be dry roasted
Coriander seeds / Dhania - 2 & 1/2 tsp
Channa dal - 1 tsp
Toor Dal - 1 tsp
Rice - 1 tsp
Jeera /Cumin Seeds - 1 tsp
Red chillies - 5
Mustard - 1/2 tsp
Methi / Fenugreek seeds - 1/4 tsp
Curry leaves - 2 tsp
Other ingredients
Dry coconut / Kopra - 1 tsp
Turmeric powder - 1/2 tsp
Hing - 1/4 tsp
Method
Take a pan and dry roast above mentioned ingredients except mustard,curry leaves & methi till light brown in colour & nice aroma comes.
Cool the mixture and grind to a smooth powder,
In the same pan dry roast mustard,curry leaves & methi.
Add roasted methi,curry leaves,mustard,dry coconut,hing & turmeric to the ground powder.
Mix well and store it in fridge.
When you want to make Mor Kulambu just add 1 or 2 tsp of this mixture to beaten curd.Add it to boiled vegetable with little salt & just heat the mixture.Once the mixture rises up switch off the stove.
Enjoy with plain hot rice !
Note:
a) If you want to store the powder at room temperature then avoid dry coconut.For coconut flavour just add a teaspoon to the cooked mor kulambu at the last.
b) Check out for Mor Kulambu recipe HERE

Thanks for visiting !


Friday, June 2, 2017

Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal

images of Vazhathandu Poriyal Recipe / Vazhaithandu Poriyal / Valaithandu Poriyal / Banana Stem Fry Recipe / Plantain Stem Poriyal
Vazhaithandu Poriyal
Ingredients
Chopped banana stem / vazhaithandu - 1 & 1/2 cups
( How to clean & cut vazhaithandu click HERE )
Salt to taste
Turmeric powder - 1/4 tsp
Curry & coriander leaves -for garnish
Grated coconut - 1 tbsp
Tempering
Oil - 1 tsp
Mustard,jeera,Urad & channa dal - each 1/4 tsp
Slit green chillies - 2
Hing - a pinch
Method
Heat oil in a pan temper it with above ingredients.
Now add the banana stem saute for a minute.
Add turmeric powder,salt & sprinkle very little water.
Cover & cook till its done.Add the coconut,curry & coriander leaves.
Toss well till everything is combined.
Serve as a side dish for rice.
Note:
a) Soaked handful of moongh dal can also be added for a variation.

Thanks for visiting !

Saturday, May 27, 2017

Aam Panna Recipe / Aam Ka Panna Recipe / Raw Mango Panna / Raw Mango Drink - A Summer Drink

images of Aam Panna Recipe / Aam Ka Panna Recipe / Raw Mango Panna / Raw Mango Drink - A Summer Drink
Aam Panna
Ingredients
Raw green mango - 1 medium size
Fresh mint leaves - a handful
Salt to taste
Black salt - 1/2 tsp
Pepper powder - 1/2 tsp
Roasted and powdered jeera / cumin - 3/4 tsp
Cardamom crushed - 2
Sugar - 1/2 cup
Water as needed
images of Aam Panna Recipe / Aam Ka Panna Recipe / Raw Mango Panna / Raw Mango Drink - A Summer Drink
Aam Panna
Method
Wash and cut mango into half,pressure cook till soft.
Cool & remove the pulp,blend the pulp to a smooth paste.
Grind mint leaves,salt,black salt,pepper powder,cardamom,jeera powder to a smooth paste.
Take a jar add the mango pulp along with the cooked water add the sugar,mint mixture ans add water as needed.
Mix well add the ice cubes & serve them cold.
Note:
a) Add sugar according to the sourness of the mango.
b) Crushed saffron can be added for extra flavour

Thanks for visiting !



Monday, May 22, 2017

Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home

images of Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home
Aloo Papad
Ingredients
Aloo/Potato - 3 medium size
Salt to taste - around 3/4 tsp
Red chilly flakes - 1 tsp
Jeera/Cumin seeds - 1 tsp
Method
Wash and boil the potatoes in a pressure cooker till soft.
Cool & peel the skin,now finely grate the boiled potato make sure there are no lumps.I got around 3 cups of mashed potato.
Take a bowl add the grated potato,red chilly flakes,salt & jeera,Mix well to make sure everything is well combined.Divide the portion into 22 small balls.
Take a plastic sheet grease it with oil place a potato ball keep another sheet on top & gently roll it out to a thin papad.
Remove this & place it on a big plastic sheet & dry it in sun for 2 to 3 days or till they are completely crisp dry.After one day i turned all the papad other side.
Store it in a container & deep fry in oil when needed.
Note:
a) If you don't have a grater then use your palm to mash the potato.Make sure there are no lumps then rolling will be difficult.
b) Chopped coriander leaves can also be added to the mixture.
c) Do not cut & then boil that way the potatoes will absorb too much water.

Thanks for visiting !


Sunday, May 14, 2017

Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack

images for Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack
Vettu Cake
Ingredients
Maida / All purpose flour - 1 cup
Egg - 1
Sugar - 1/2 cup
Cardamom -3
Baking soda - 1/4 tsp
Salt a pinch
Nutmeg - 2 pinch
Oil to deep fry
Method
Sieve maida,salt & baking soda,keep it aside.
Powder sugar along with cardamom to a fine powder.
Take a bowl add the egg,nutmeg & powdered sugar beat it with a fork.
Now add the maida mixture & knead it to a soft non sticky dough.
( If your dough is sticky then add 1 or 2 tsps of maida to get the right texture )
Cover & rest the dough for 5 minutes.
Dust your kitchen counter with little flour,roll out the dough into a rectangle log.
Cut the log into 1" thick piece, on each piece make a cross ( x ) mark on top.
Heat oil in a pan deep fry these pieces in batches till light brown.
Remove them onto a kitchen paper.
Enjoy this snack with tea.
Note:
a) To get a non sticky dough add 1 or 2 tsp of flour if needed.
b) Temperature of the oil is very important while frying.If fried in too hot oil then the inside will be uncooked & the outer will become brown fast.So each time fry in medium hot oil.
c) Some add a pinch of turmeric powder for colour.

Thanks for visiting !

Tuesday, May 9, 2017

Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

images of Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam
Karuvepillai Podi Idiyappam
Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
images of Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam
Karuvepillai Podi Idiyappam
Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

Thanks for visiting !


Tuesday, May 2, 2017

Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe

images of Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe
Bagara Rice
Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp
Method
Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

Thanks for visiting !


Wednesday, April 26, 2017

Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku

images of Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku
Pudina Pickle
Ingredients
Fresh mint leaves-3 cups
(Wash pat dry & fry it in 2 tsp of oil till reduced to 1/2 & changed its colour.Add the tamarind too while frying)
Sliced Garlic-10
Salt to taste
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Tamarind - a small gooseberry size
Oil-1 cup
Ingredients for grinding
Mustard-1tsp
Jeera / Cumin-1tsp
Urad Dal-1tsp
Sesame seeds-1tsp
Methi/Fenugreek seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-4
(Dry roast all above ingredients till slight brown.Do not burn them cool and grind to a semi smooth powder)
Method
Take a blender add the mint ,tamarind,chilly powder,turmeric powder & salt.Grind it to a coarse paste.Do not add any water while grinding.
Heat oil in a pan add the garlic and fry till its slightly soft,now add the ground mixture & saute till oil floats on top.Switch off the stove mix the ground powder.
Cool completely and store it in a clean jar in fridge.

Thanks for visiting !


Tuesday, April 25, 2017

Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

images for Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe
Karuvadam Kulambhu
Ingredients
Semi thick tamarind juice diluted -2 cups
Chopped onion-1tbsp
Chopped garlic - 4
Curry leaves-few
Red chilly powder-1tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/4tsp
Karuvadam fried in oil till light brown -8 to 10
Tempering
Oil-6 tsp
Vadagam-1tsp
(If you don't have vadagam use little methi,mustard,urad dal & jeera for tempering)
Method
Heat oil in a pan & temper it with above ingredients.
Add the onion,garlic & curry leaves,fry till its nice golden brown.
Add the fried karuvadam,dry masala powders,fry for a minute.
Pour the tamarind juice,needed water,cover & cook till the gravy is thick & raw smell has completely disappeared.
Switch off the flame garnish with curry leaves.
Best served with hot rice.

Thanks for visiting !

Wednesday, April 19, 2017

Bread Jamun Recipe / Bread Gulab Jamun / Easy Bread Gulab Jamun Recipe / Stuffed Jamun Recipe / Bread Jamoon Recipe

images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Yields: 12 Jamuns
Ingredients
Whole wheat bread slices-6
Cooking soda-a pinch (optional)
(I didn't use)
Oil-to deep fry
Milk-little to form a soft dough ( around 1/2 cup)
Filling
Raisins & Chopped almonds-each 1tsp
Sugar Syrup
Sugar-1 cup
Water-1 cup
Saffron-little
Cardamom powder-1/4tsp
Rose essence-a drop
(Boil all above ingredients together for 3 minutes & switch off the stove. Add the saffron,cardamom powder and rose essence)
images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Method
Remove the crust from the bread,crumble the bread slices.
Sprinkle milk & make a soft dough.Make small balls slightly flatten the balls,place some filling & cover it well.
Heat oil in a pan deep fry these balls in medium high flame till light brown on all sides.
Prick the balls with a fork on all sides.Put the fried balls immediately into the hot syrup.
Leave it for 30 minutes & serve them warm
Note:
Do not fry the balls till crisp,it will become hard.
While adding the balls the syrup should be very hot.
Prick the ball with a fork on all sides before adding it to the syrup.
White bread can be used in this recipe instead of wheat bread.

Thanks for visiting !






Monday, April 17, 2017

Idli Bajji Recipe / Idli Bhaji Recipe / Idli Pakora Recipe- A quick snack from leftover Idli

images of Idli Bajji Recipe / Idli Bhaji Recipe  / Idli Pakora Recipe- A quick snack from leftover Idli
Idli Bajji
Ingredients for the batter
Besan / Chickpea flour - 1/2 cup
Rice flour - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Crushed kastoori methi - 1/2 tsp
Ajwain - 1/4 tsp
Salt to taste
Cooking soda - a generous pinch
Water as needed
Other ingredients
Leftover idli - 3
( cut into desired shape )
Chaat masala to sprinkle on top
Oil to deep fry
images of Idli Bajji Recipe / Idli Bhaji Recipe  / Idli Pakora Recipe- A quick snack from leftover Idli
Idli Bajji
Method
Take a bowl add the batter ingredients pour water little by little to make a semi thick batter.
Batter should not be too thick nor too thin.When you dip the idli pieces into the batter it should get coated well.That's the right consistency of the batter.
Heat oil in a pan dip each idly pieces into the batter, make sure both sides are well coated.
Slowly drop the pieces into the hot oil,deep fry in medium high flame till light brown & crisp on both sides.
Remove it on a kitchen tissue to remove excess oil if any.
Sprinkle chaat masala on top & serve it hot with ketchup.

Thanks for visiting !

Monday, April 10, 2017

Rajma Paratha Recipe / Kidney Beans Paratha Recipe - Indian Flatbread Using Red Kidney Beans


images for Rajma Paratha Recipe / Kidney Beans Paratha Recipe - Indian Flatbread Using Red Kidney Beans
Rajma Paratha
Filling ingredients
Cooked & mashed rajma/kidney beans-1 cup
( make sure you have removed excess water from the beans)
Grated ginger-1/2 tsp
Chopped green chillies-2
Chopped coriander leaves-1 tsp
Salt to taste
Crushed kastoori methi -1 tsp
Roasted & powdered jeera/cumin powder-1/2 tsp
Outer dough
Wheat flour-2 cups
Salt to taste
Water-required amount for making a dough
(Make a soft dough with flour,salt & water.Knead it well & rest it for 5 minutes covered)
Method
Take a bowl add all the stuffing ingredients,mix everything well.
Make small lemon size balls & keep it aside
Divide the dough into lime size balls.Take a ball of dough shape it like a cup,keep the filling inside.
Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.
Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.
Serve it hot with raita or any gravy .

Note:
a) Once the filling is sealed well,flatten it & prick it once with a fork on top.By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha. Usually stuffed parathas are rolled thicker
b) Make sure there is no water in rajma while grinding,filling should be dry.
c) Gently roll the parathas & dust with flour if needed.
d) Before grinding drain out the water completely,the stuffing should be dry.If your stuffing has water,fry a bit in a kadai to remove excess water.

Thanks for visiting !




Sunday, April 2, 2017

How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese

images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
Ingredients
Whole milk - 1/2 gallon can ( 1.89 liters)
Vinegar - 1/4 cup
Onion powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - 1/8 tsp
Chopped coriander leaves - 1 tsp
Chilly flakes - 1 tsp
Turmeric powder - 1/4 tsp
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. Now add the flavouring ingredients & stir for a minute
Switch off the stove.
images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
Place a clean muslin cloth on a strainer & pour the flavoured curdled milk on the cloth.
Rinse the paneer 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 flavoured & spiced panner is ready to use.
images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
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.
e) Use this paneer to any gravy or just toss it in little oil & serve as a starter.
f) Use your imagination to flavour the panner like adding,grated garlic,herbs,saffron,green chillies,left over pickle masala,mint chutney,etc.

Thanks for visiting!

Friday, March 31, 2017

Orange Kiwi Juice Recipe

images of Orange Kiwi Juice Recipe
Orange Kiwi Juice
Ingredients
Orange-2
(squeeze out the juice)
Kiwi-1
(blend it to a smooth liquid)
Sugar-1/2tsp (optional)
Water-required amount to dilute
Ice cubes
Method
Mix all above ingredients together.
Strain the juice,add ice cubes & serve it cold.

Thanks for visiting !

Sunday, March 26, 2017

Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

images of Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe
Raw Mango Rice
Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

Thanks for visiting !



Friday, March 24, 2017

Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe

images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Ingredients for the filling
Boiled potato - 2 medium
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Chopped coriander leaves - 1 tsp
Salt to taste
Amchur powder/ Dry mango powder - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Hing a pinch
images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Method
Take a bowl add the boiled potato mash it well.
Add red chilly powder,coriander powder,salt,amchur powder,crushed fennel seeds & hing.
Mix everything well,slit the chillies remove seeds.
Take some potato mixture & fill it evenly into the slit chillies.Keep it on a plate.
Ingredients for the batter
Besan / Chickpea flour - 1 cup
Jeera/Cumin seeds - 1/2 tsp
Hing a pinch
Turmeric a generous pinch
Salt to taste
Chopped coriander leaves - 1 tsp
Cooking soda - a generous pinch
Method
Take a bowl & add all the above mentioned ingredients.
Pour water little by little to form a medium thick batter.
Other ingredients
Serrano peppers - 10
( slit and remove the seeds)
Oil to deep fry
images of Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe
Rajasthani Mirchi Vada
Method
Heat oil in a pan dip the stuffed chilly into the batter.Make sure its well coated on all sides.
Slowly drop it into the hot oil,deep fry in medium high flame till crisp & brown on both sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them hot with any dip you like.

Thanks for visiting !



Tuesday, March 21, 2017

Brinjal Chutney / Vankaya Pachadi / Kathirikai Chutney / Eggplant Chutney

images of Brinjal Chutney / Vankaya Pachadi /  Kathirikai Chutney / Eggplant Chutney
Brinjal Chutney
Ingredients
Brinjal - 2 medium size
Chopped onion-1/2
Chopped tomato-1/2
Chopped garlic-4
Green chillies- 2
Kashmiri red chilly -1
Salt to taste
Turmeric powder-1/2tsp
Tamarind - a small piece
Tempering
Oil-3 tsp
Mustard-1tsp
Urad dal-1/2tsp
Channa dal-1/4tsp
Red chillies-1
Crushed garlic - 2
Curry leaves little
Method
Heat oil in a pan fry brinjal,onion,garlic,tomato,green chillies,red chilly,salt & turmeric powder till soft.Add the tamarind and mix it.
Cool the mixture & grind to a smooth paste using a blender.
Heat oil in a pan and temper it.Pour the hot tempering into the chutney and mix it well.
Best serve with plain rice.

Thanks for visiting !.


Monday, March 20, 2017

Avocado Fritters Recipe

images of Avocado Fritters Recipe
Avocado Fritters
Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry
images of Avocado Fritters Recipe
Avocado Fritters
Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

Thanks for visiting !

Wednesday, March 15, 2017

Broccoli Thogayal Recipe / Broccoli Chutney Recipe

images of Broccoli Thogayal Recipe / Broccoli Chutney Recipe
Broccoli Thogayal
Ingredients
Chopped broccoli - 1 cup
Salt to taste
Turmeric powder - a pinch
Hing - 1/8 tsp
Oil - 2 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin - 1/2 tsp
Red chillies - 3
Ginger a small piece
Tamarind - a very small piece
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 1
Curry leaves - few
Method
Heat oil in a pan add channa,urad dal,jeera,red chillies fry till its light brown.
Now add the broccoli,hing,turmeric powder,ginger,fry till raw smell has disappeared.
Cool this mixture add salt & tamarind.Grind this to a coarse paste.
Add water little by little if needed,transfer to a bowl.
Heat oil in a pan and temper it with above ingredients.
Pour this hot tempering on top of the ground paste,mix & best served with rice.

Thanks for visiting !

Sunday, March 12, 2017

Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce

images of Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce
Keerai Mor Kootu
Ingredients ground to a smooth paste
Grated fresh coconut - 2 tbsp
Jeera / cumin- 1/2 tsp
Green chillies - 1
Soaked rice or rice flour - 1/4 tsp
( Grind above ingredients to a smooth paste )
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Methi/fenugreek seeds - 5
Urad dal - 1/4 tsp
Red chillies -1
Curry leaves few
( Heat oil in a pan & temper it with above ingredients.Keep it aside )
Other ingredients
Thandu keerai  - 1 & 1/2 cups chopped
( or any spinach you like )
Salt to taste
Sugar a pinch
Beaten curd - 1/4 cup
Method
Take a pan add the chopped spinach,salt & sugar,pour very little water & cook till done.
Now add the ground paste & give a boil.Switch off the stove.
Once warm add the curd & tempering.
Mix well & serve it as a sidedish for rice.
Note:
a) While cooking spinach do not cover it with a lid,you will loose the green colour.
b) Instead of spinach you can replace with white pumpkin or cabbage,
Check out for Cabbage Mor Kootu HERE

Thanks for visiting !

Thursday, March 9, 2017

Farsi Poori Recipe / Farsi Puri Recipe / A Traditional Gujarati Snack

images of Farsi Poori Recipe /Farsi Puri Recipe / A Traditional Gujarati Snack
Farsi Puri
Ingredients for the dough
Maida/All purpose flour-2 & 1/2 cups
Salt-1tsp
Cumin seeds/Jeera-1tsp
Ajwain.Carom Seeds-1tsp
Whole pepper-30 (ground)
Oil-1/2 cup
Warm water-3/4 cup or little less
Oil-to deep fry
Method
Take all the ingredients for the dough in a bowl.pour warm water little by little to form a semi soft dough.
Cover & rest it for 30 minutes.Divide the portion into two ,roll each portion out into a semi thick flat disc.
Apply 1teaspoon of oil on the disc,start rolling it out from one corner to the end ( like rolling a mat),
Cut it into 1/2'' pieces,slightly flatten it with a rolling pin.
Heat oil in a pan & in low flame fry till crisp & light brown on all sides.
Cool & store it in an airtight container.

Inspired by Nishamadhulika

Thanks for visiting !

Sunday, March 5, 2017

Nandu Masala Recipe / Crab Masala Recipe / Nandu Varuval Recipe / Spicy Crab Masala

images of Nandu Masala Recipe / Crab Masala Recipe / Nandu Varuval Recipe
Nandu Masala
Ingredients ground to a smooth paste
Coconut-1tbsp
Red chillies-4
Pepper-1tsp
Jeera/cumin-1/2tsp
Cinnamon-a small piece
Cloves-3
Chopped onion-2tsp
Chopped tomato-1small
Turmeric powder-1/4tsp
Ginger & Garlic paste-1 & 1/2tsp
Thick tamarind paste-1tsp
Garam masala-1/4tsp
Other ingredients
Blue crabs cleaned & broken into pieces-3
Chopped onion-1/4
Curry leaves-little
Slit green chillies-2
Salt to taste
Tempering
Oil-4tsp
Bay leaf-1
Kalpasi/Black stone flower-a small piece
Method
Heat oil in a pan temper it with above ingredients.
Add onion,curry leaves & green chillies,fry till light brown.
Now add the ground masala and salt, fry till oil separates the pan & raw smell has disappears.
Add the crabs & pour water,cook till crabs are done & the gravy is thick.
Switch off the stove & garnish it with curry & coriander leaves.

Thanks for visiting !

Thursday, March 2, 2017

Chili Oil Recipe / Sichuan Chili Oil Recipe / Szechuan Hot Chili Oil / Homemade Chili Oil Recipe / Chinese Hot Chilli Oil Recipe

images of Chili Oil Recipe / Sichuan Chili Oil Recipe / Szechuan Hot Chili Oil / Homemade Chili Oil Recipe / Chinese Hot Chilli Oil Recipe
Chili Oil
Ingredients
Oil - 1 & 3/4 cup
( I used peanut oil )
Cinnamon stick - 1
Crushed bay leaf - 2
Green cardamom - 2
Black cardamom - 1
Coriander seeds - 1/2 tsp
Crushed garlic - 2
Crushed ginger - 1/4 tsp
Sichuan peppercorns - 2 & 1/2 tbsp
Star anise - 4
Chilly flakes - 3/4 cup
Salt - 1&1/2 tsp
Method
Take a bowl add the chilly flakes & salt mix & keep it aside.
Take a pan pour oil add anise seeds,cinnamon stick,bay leaf,both cardamom,coriander seed,ginger.garlic & peppercorns.
First bring it to a boil then reduce the flame to low,make sure they don't burn.
Boil this in low flame for at least 30 minutes.Switch off the stove.
Immediately strain out just the oil into the chilly flakes &salt.
Give a nice mix,cool the mixture & store it in a glass jar in refrigerator.
This oil can be used for any Chinese dish you make.
Note:
a) For extra flavour you can add sesame seeds or sesame oil to the mixture.
b) Do not burn the spices while boiling.
c) Best served the next day.

Thanks for visiting !





Tuesday, February 28, 2017

Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

images of Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch box recipes
Avocado sandwich
Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

Thanks for visiting!

Friday, February 24, 2017

Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe

My blog has completed 8 years and stepping into its 9th year.Thanks to each and everyone for your continues support and encouragement.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Ingredients
Besan / Chickpea Flour -1 cup
Sugar - 1 cup
Unsweetened Khoya/Mawa/Kova - 1 cup
Ghee - 1/2 cup + 2 tbsp
Cardamom - 8
Chopped almonds- 8
Chopped pistachio - 8
Saffron a generous pinch
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Method
Take a mixi jar add sugar & cardamom,grind to a fine powder.
Grate or crumble mawa/khoya and keep it aside.
Chopped both the nuts.
Grease a tray with ghee & sprinkle some nuts & saffron.
images of Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe
Besan Khoya Burfi
Take a non stick pan add ghee & besan,roast till colour changes & raw smell has disappeared.
Now add the mawa/khoya  mix till everything is well roasted & combined.Cook for couple more minutes to become thick.
Switch off the stove cool the mixture when still warm add powdered sugar remaining nut & saffron.
Mix well switch on the stove and slightly heat the mixture before pouring out into the tray.
Spread evenly and pat it well,cool the mixture & cut into desired shape.
Note:
a) Roast the besan well otherwise the sweet will still have raw taste & smell.
b) If using sweetened mawa then reduce sugar content.
c) I have reduced the ghee quantity here if you want then add more.
d) Before pouring into the tray just heat the mixture a bit.
e) If you think the mixture is dry sprinkle some hot water or milk and cook it on stove for a minute.

Thanks for visiting !