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Sunday, October 8, 2017

Nimboo Ka Achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pickle/Salted Limes Ginger With Green Chillies

/Nimboo Ka achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pick
Lemon Pickle
Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp
Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp
Method
Take a clean jar add all the ingredients and mix them evenly.
Cover and leave it for a day,next day gently shake the bottle for even mixing.
Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve.
Store this pickle in fridge.

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Thursday, October 5, 2017

Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry
images of Seepu Seedai Recipe / Seepu Murukku Recipe / Diwali Snack Recipes
Seepu Seedai
Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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Monday, October 2, 2017

Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe

images of Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe
Cashew Basil Pesto
Ingredients
Fresh basil leaves - 3 cups packed
( wash and wipe the leaves)
Raw unsalted cashew nuts - 1/2 cup
Parmesan cheese - 1/2 cup
Garlic - 3
Salt to taste
Olive oil - 1/2 cup
Lemon juice - 1 tsp
Method
Take a food processor add the cashew nuts,garlic,salt,Parmesan cheese and basil leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with paste,spaghetti or use as a bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Friday, September 29, 2017

Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam

images of   Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam
Channa Dal Payasam
Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp
Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.

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Note:
a) Do not reheat the payasam as we have added coconut it may curdle.

Thursday, September 28, 2017

How to grow Methi Leaves Without Soil / Grown Fenugreek Leaves Without Soil.

images of How to grow Methi Leaves Without Soil
Easy way to grow Methi Leaves on your kitchen counter.I tried it from my friend Jessie's website.Click  HERE for step by step instruction.Made Methi Dal today with my home grown fresh Methi.For recipe click HERE

Monday, September 25, 2017

Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney

images of Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney
Gongura Pachadi
Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp
Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp
Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice.
Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.

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Friday, September 22, 2017

Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal

images of Sago Sundal / Javvarisi Sundal / White Pearl Sago Sundal / Sabudhana Sundal
Sago Sundal
Ingredients fried in a drop of oil till light brown,cool and ground to a smooth dry powder
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Methi seeds - 5
Red chillies -1
Grated coconut - 1 tbsp
Hind a pinch
Tempering
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Other ingredients
White pearl sago - 1/2 cup
Water - 1/2 cup to soak sago
Yellow moongh dal - 2 tbsp
Salt to taste
Coriander leaves for garnish
Method
Wash sago for 3 or 4 times to get rid of the smell.Then soak it in 1/2 cup of water overnight,next day strain out the extra water if any.
Cook the moongh dal till its just cooked.Do not cook till is mushy.Strain out extra water .
Heat oil in a pan and temper it with mustard and curry leaves then add the sago and moongh dal.reduce flame and mix it up gently.Non stick pan is best for any sago recipe.
Add the ground powder and toss it well.
Switch off the stove garnish with coriander leaves and serve.
Note:
a) Wash sago well to get rid of the smell.
b) Do not overcook the dal
c) Use non stick pan for any sago recipe.
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Wednesday, September 20, 2017

Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer

images for Almond Mutter Paneer / Badam Mutter Paneer / Badam Matar Paneer
Almond Mutter Paneer
Ingredients fried in 1tsp of oil till transparent & ground to a smooth paste
Chopped onion-1 small
Chopped tomato-2
Ginger & Garlic paste-1/2tsp
Crushed cardamom powder-less than 1/8tsp
Green chillies-2
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Salt to taste
MDH Kitchen king masala-1/2tsp
Roasted & powdered jeera powder-1/2tsp
Soaked badam/almonds-20
(skin removed no need to fry this in oil just add it while grinding)
Other ingredients
Frozen peas-1 & 1/2 cups
Cubed paneer/ indian cottage cheese-1 cup
Hot milk-1/4cup
(I used fat free milk)
Tempering
Butter-1tbsp
Oil-1tbsp
Jeera/Cumin-1/2 tsp
Crushed kastoori methi leaves-1tsp
Method
Heat oil & butter in a pan temper it with above ingredients.
Pour the ground masala & saute till raw smell has disappeared.
Add the peas,paneer,milk & add water according to the thickness.
In low flame cook the gravy covered for 10 minutes or till done.
Switch off the stove & serve it hot with roti or jeera rice.

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