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Wednesday, January 20, 2016

How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?

images of okra How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?
How to avoid the stickiness from okra while cutting.
This is a simple tip to avoid the stickiness while cutting Okra.
Before chopping wash the okra , wipe it well with a cloth.
Rub some lemon juice to both sides of the knife.
Now cut the vegetable & see the magic.
Even while frying add few drops of lime juice.

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Friday, January 15, 2016

Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Images for Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.
Rava Payasam
Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


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Tuesday, January 12, 2016

Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe

images of Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe
Mutton Chukka
Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Red chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Chopped onion-1/2
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Take a pressure cooker add the above mentioned ingredients.
Close & cook till the mutton is cooked.Keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Curry leaves-little
Chopped onion-1/2
Red chillies-6
Other ingredients
Pepper powder-1 & 1/2 tsp
Coriander & Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Fry the onions till light brown, now add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder,curry & coriander leaves,
Mix & best served with hot rice as a side dish.

images of Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe
Mutton Chukka
Mutton Chukka In Instant Pot
~~~~~~~~~~~~~~~~~~~~~~
Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder-1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder-1tsp
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Switch on Instant pot and press saute mode add the mutton,salt,chilly powder,turmeric powder,salt,coriander powder ,ginger/garlic paste and saute for 3 minutes.
Pour some water ( around 1 glass do not add too much water) close the lid and cook at meat mode,vent closed and natural pressure release,If there is extra water reduce it in saute mode,keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Cumin - 1/4 tsp
Curry leaves-little
Chopped /Sliced onion-1
Red chillies-6
Green chillies - 2
Other ingredients
Pepper powder- 2 tsp
Curry leaves-little

Method
Heat oil in a pan temper it with above ingredients.
Fry the onions,curry leaves and green chillies till light brown,add ginger/garlic paste and saute till raw smell disappears.add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder and curry leaves,
Mix & best served with hot rice as a side dish.



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Monday, January 11, 2016

Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe

images of Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe
Keerai Masiyal
Ingredients
Palak / Spinach-1 bunch chopped
Onion-1/2
Green chilles-4
Tamarind - a small piece
Salt to taste
Garlic-6
Tempering
Oil-4tsp
Mustard-1/2tsp
Urad dhal-1/4tsp
Jeera-1/4tsp
Red chillies - 2
Curry leaves few
Crushed garlic -3
Method
Take a pan add palak,garlic,onion,tamaring & green chillies,in low flame cook till its soft.
Cool the mixture add salt & mash it well with a masher.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the palak mixture.
Mix & serve it with rice.

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Sunday, January 10, 2016

Masala Vada/Masala Vadai Recipe/Paruppu Vadai Recipe/Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Masala Vada recipe,Masala Vadai Recipe,Paruppu Vadai Recipe,Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Ingredients ground to a coarse mixture
Fennel seeds/somph-1/2tsp
Cinnamon-a very tiny piece
Red chillies- 2
Garlic-1
Ginger -a very tiny piece
Other ingredients
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped onion-1tbsp
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Method
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
Notes:
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start  leaving water.

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Tuesday, January 5, 2016

Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe



images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the balls
Finely grated or shredded vegetables - 1 & 1/2 cups
( I used cabbage,carrot & beans )
Chopped green chillies -1
Salt to taste
Soy sauce - 1/2 tsp
Corn flour - 1 tbsp (heaped)
All purpose flour / Maida - 2 tbsp ( heaped)
Oil-to deep fry
Method
Take all the ingredients in a bowl.
Mix everything well,I did not add any water if needed add few drop.
Shape it into small tight balls.
Deep fry these balls in hot oil till golden brown.
Keep it aside.
images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the sauce
Chopped ginger & garlic - each 1 tsp
Chopped green chillies - 1
Chopped onion - 1/2
Chopped spring onions - 2 tbsp
Tomato chilly sauce - 1/2 tbsp
Soy sauce - 1/2 tbsp
Ketchup - 1 & 1/2 tbsp
Salt & pepper to taste
Corn flour -1tsp + Soy sauce - 1/2 tsp
( mix both add little water and dilute it)
Water - 1 cup
Oil - 1 tbsp
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame now add all the sauces,salt,pepper powder & 1 cup of water.
Cook this mixture for few minutes,now add the diluted corn flour liquid.
When starts to thicken add the fried balls & spring onions.
Mix gently & switch off the flame.
Best served with Chinese fried rice.

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Friday, January 1, 2016

Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe

images of Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe
Mixed Vegetable Kurma
Ingredients
Mixed vegetables - 2 cup
( I used the frozen vegetables)
Chopped potato - 1
Chopped onion - 1/4
Chopped tomato - 1 small
Chopped Mint leaves - 1 tsp
Coriander & Curry leaves - little
Ingredients to grind
Poppy seeds /  Khus Khus - 1 tsp
Roasted gram dal/Pottukadalai - 1 & 1/2 tsp
Cashew nut - 5
Fennel seeds - 1 tsp
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 1tsp
Tempering
Oil- 3 tbsp
Cloves - 2
Cardamom -2
Cinnamon - a small stick
Bay leaf - 1
Method
Take a mixi jar add all the ingredients mentioned under GRIND.
Pour water & grind to a smooth paste.
Take a pan add oil temper it with above ingredients.
Now add the onion & curry leaf ,fry till light brown .
Add the ground paste in low flame fry till oil separates the masala.
Add the vegetables and tomato saute for couple more minutes.
Pour water according to the thickness you need,cover & cook till vegetables are cooked.
Switch off the stove add the mint,curry & coriander leaves.
Mix well & best served with roti or rice.

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Sunday, December 27, 2015

Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy

images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Tandoori Gobi Musallam
Ingredients ground to a smooth paste
Chopped onion - 1/2
Green chillies - 1
Large tomato -1
Ginger & Garlic paste together - 1 tsp
Marination
Thick curd - 1/2 cup
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Roasted cumin / jeera powder - 3/4 tsp
Crushed kastoori methi - 1tsp
Besan/ Chickpea flour - 1 tsp
Oil - 1 tsp
Ground masala paste - 1 tsp
( Onion,tomato,ginger,garlic,chilly masala paste)
Other ingredients
Gobi/ Cauliflower - 1 small
Butter - 1 tbsp
Oil-1 tbsp
Red chilly powder,Coriander powder,Roasted jeera powder - each 1/4 tsp
Garam masala - 1/2 tsp
Crushed cardamom -1
Water as needed for your gravy
Cashew nut - 6
Milk- 1/2 cup
(soak cashew nut in milk for 10 minutes.Grind it to a smooth paste & keep it aside )
Garnish
Butter-2tsp
Crushed Kastoori methi little
Roasted jeera powder
Sliced almonds
Method
Take a pot of water make use the gobi is immersed in the water.Add 1tsp of salt,1/2 tsp red chilly powder & 1/4 tsp of turmeric powder.Cook till its half cooked & still crisp.
Strain the water out.
Take a bowl add all the marinate ingredients.Mix it till everything is well combined.
Pour the marinate both sides of the gobi,make sure its fully covered.Rest this for 1 or 2 hours or for at least 30 minutes.
Place the gobi on a baking tray & bake both sides till its light brown for 30 minutes at 350 deg.F
Last 5 minutes keep it in broil for the top to get a slight crust.Switch off the oven and remove gobi.
Let the gobi cool a bit take a sharp knife and make a slit on top ( a "X" mark ).
This is made for the gravy to get inside the gobi
images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Gobi Musallam
For the gravy heat a pan add oil / butter add the ground masala.
In medium low flame cook till oil separates from the masala.
Now add the spices & cashew nut paste.
Fry for 2 to 3 minutes & pour water as needed for the gravy.
Cover & cook till the gravy is thick.Switch off the stove
images of Tandoori Gobi Musallam Recipe / Gobhi Musallam Recipe / Whole Cauliflower In Mughlai Gravy
Gobi Musallam
Take a baking tray apply butter place the tandoori gobi.
Pour the gravy on top make sure it it fully covered.Sprinkle crushed kastoori methi,jeera powder & some butter on top.
Bake this at 350 deg. F for 5 to 10 minutes.
Each oven is different so please keep an eye.Once its slightly brown on top,remove from oven.
Enjoy this with rice or roti.

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