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Sunday, January 29, 2017

Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry / Asparagus Stir Fry Sichuan -Style

Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry recipe/ Asparagus Stir Fry Sichuan -Style
Szechuan Asparagus Stir Fry
Ingredients for the sauce
White Vinegar - 1tbsp
(can use rice wine vinegar)
Soy sauce -2tbsp
Chilly garlic paste -1tbsp
Brown sugar-1/2tsp
Salt to taste
Water-1/4 cup
Maida/all purpose flour or corn starch -1tsp
(Whisk the sauce ingredients together in a bowl & keep it aside)
Other ingredients
Sliced onion-1/2
Asparagus trim & cut into 1/2'' length -1 bunch
Sesame oil-3tsp
Chopped ginger & garlic -1tsp each
Method
Heat 1tsp of oil & saute onion in high flame for a minute & remove it on a plate.
In the same pan add 1tsp of oil saute asparagus in high flame for couple minutes & remove it on a plate.
Heat oil in the same pan & add the chopped ginger & garlic,saute till nice aroma appears.
Now pour the sauce,when the sauce starts to bubble,add the fried onion & asparagus.Saute till everything is well combined.
Switch off the stove garnish with some fresh garlic on top & serve.
Note:
You can garnish with some toasted sesame seeds.
Drizzle some sesame oil once switched off the stove for extra flavour.

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Friday, January 27, 2017

Baked Fish Recipe / Indian Style Baked Fish Recipe

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Baked Fish
Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Sunday, January 22, 2017

Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

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Kale Chips
Ingredients
Kale-1 bunch
( use tender leaves,discard hard stems)
Salt & Pepper to taste
Olive oil-2tsp
Lemon juice few drops
Chilly flakes few
Method
Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Saturday, January 21, 2017

Homemade Aloe Vera Oil / Prepare Aloe Vera Oil At Home / Sothu Kathalai Yennai

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Aloe Vera Oil
Ingredients
Fresh Aloe Vera Leaf - 3 ( I got 1 cup of smooth gel )
( Wash the leaf wipe it with a clean cloth.Slit the leaf into half,gently scoop out the gel from the leaf.
Discard the peel,mash the flesh with a spoon or blend it in a mixi to get a smooth gel.
Measure the gel & take the same quantity of coconut oil )
Coconut oil - 1 cup
Method
Take a heavy pan add the gel and boil in medium low flame for 3 minutes.
Now add the coconut oil & boil till all the water has completely evaporated from the mixture.
This may take around 10 minutes,frequently keep mixing to make sure the gel doesn't burn.
The best way to know if your oil is ready is when the popping sound has stopped from the oil & the colour has changed to light honey colour.
Switch off the stove,cool the oil & filter it into a clean glass jar.

Benefits
This oil has lots of healing properties,used in different forms for personal use,like for body massage,removes stretch marks,controls hair fall,etc

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Friday, January 13, 2017

Wheat Rava Sweet Pongal Recipe / Wheat Rava Sakkarai Pongal Recipe / Samba Godhumai Sakkarai Pongal Recipe

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Wheat Rava Sakkarai Pongal
Ingredients
Wheat Rava / Samba Godhumai - 1 cup
Split yellow moongh dal - 1/4 cup
Salt a pinch
Jaggery - 1 cup
Water - 4 cups
Ghee - 2 to 3 tbsp
Chopped cashew nuts - 15
Raisins - 1 tbsp
Edible camphor/ Pacha kalpooram - a generous pinch
Cardamom crushed -6
Method
Dry roast yellow moongh dal till light brown colour.
Add wheat rava & roast for 1 or 2 minutes,do not burn them.
Now pour water add salt & pressure cook till soft.
Mean while dilute the jaggery in water,filter to remove any impurities.
Pour this filtered jaggery liquid into the cooked pongal.
Add the cardamom powder & edible camphor, cook for couple more minutes in medium low flame.Switch off the stove.
Heat ghee in a pan & fry the nuts & raisins till light golden brown.
Pour this into the sweet wheat pongal.
Mix & serve them hot

Note :
a) Water quantity depends upon the quality of the wheat,add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry and tight,then add 1/4 cup of hot water or milk,you will get back to the right consistency.
e) Colour of the pongal depends upon the variety of the jaggery
f) Serve them hot with little ghee drizzled on top.

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Thursday, January 5, 2017

Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe

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Udupi Rasam
Ingredients for the rasam powder
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop
images of Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe
Udupi Rasam
Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hind & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Tempering ingredients
Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few
Other ingredients
Toor dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Tomatoes - 2 small
Green chillies - 1
Tamarind - a small gooseberry size
( soak it in warm water & remove the pulp )
Coriander leaves - few
Jaggery - 1/4 tsp
Method
Pressure cook dal,turmeric powder,green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice,jaggery,salt,rasam powder ( add needed amount ) & water.Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.

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