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

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

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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Pineapple Carrot Cake Recipe

Pineapple Carrot Cake

Ingredients
Sugar-1 & 1/2 cups
Oil-1 cup
Eggs-3
Vanilla essence-1tsp
All purpose flour/Maida-2 cups
Cinnamon powder-2tsp
Baking soda-1tsp
Salt -1/2tsp
Shredded carrot-1 cup
Chopped walnut-1 cup
Raisins-1/2 cup
(soak it in warm water for 10 minutes,squeeze it out & then add it to the batter)
Crushed pineapple-1 cup
(i used the can pineapple ,drain the water & then use it)

Pineapple Carrot Cake

Method
Preheat oven to 350°F. deg.
Grease bottom and sides of a 13×9-inch pan with cooking spray or butter, lightly dusted with flour.
Beat egg,oil & sugar with an electric beater on low speed for about 30 seconds or until blended. Stir in vanilla essence & keep it aside.
In a separate bowl, mix flour, cinnamon, baking soda, and the salt.
Add dry ingredients to wet and beat on low speed for 1 minute, until well combined.
Stir in carrots, nuts, raisins, pineapple,just until combined.
Pour into the greased pan,bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely before cutting.

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Sambar Powder Recipe / Homemade Sambar Powder / Sambar Podi Recipe

Sambar Powder

Ingredients
Red chillies - 15
Coriander seeds - 1/4 cup
Channa dal - 1 & 1/2 tbsp
Urad dal -1/2 tbsp
Toor dal - 1 tbsp
Methi - 1 tsp
Hing - 3/4 tsp
Turmeric powder - 1 tsp
Whole pepper - 1 tsp
Jeera/cumin - 1/4 tsp
Curry leaves -5
Rice - 1tsp
Mustard - 1tsp
Method
Dry roast all ingredients separately except hing & turmeric powder till light brown.
Do not over fry & burn them,switch off the stove.
While still all the ingredients where hot i added the hing & turmeric powder,mix.
Cool the ingredients completely & dry grind to a smooth powder.
Store them in an airtight container.

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Kovakkai Podi Fry Recipe / Kovakai Fry Recipe / Ivy Gourd Fry

Kovakkai Fry

Ingredients
Kovakkai / Ivy Gourd sliced-3 cups
Salt to taste
Turmeric powder-little
Oil-3tsp
Ingredients dry fry & powder
Sesame seeds-1tsp
Grated coconut-1 tsp
Garlic-1
Channa dhal-1/2tsp
Urad dhal-1/2tsp
Red chillies-3
Curry leaves-2tsp
Jeera-1tsp
Coriander seeds-1tsp
Pepper- 3
( Dry roast all above ingredients till light brown.Cool & powder )
Method
Heat oil in a pan add kovakkai,salt & turmeric powder fry a bit.
Sprinkle very little water cover & cook it till done.
Sprinkle the ground powder,mix till everything is well coated.
Switch off the stove & best served as a side dish for rice.

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Potato Podimas Recipe / Urulai Podimas Recipe

Potato Podimas

Ingredients.

Boiled & mashed potatoes-2 small

Chopped onion-1/2

Chopped green chillies-4

Chopped garlic-4

Curry leaves-little

Turmeric powder-1/2tsp

Salt to taste

Hing-1/2tsp

Tempering.

Oil-4tsp

Mustard-1/2tsp

Urad dal-1/4tsp

Channa dal-1/2tsp

Method.

Heat oil in a pan,temper it with above ingredients.
Add onion,garlic,green chillies,hing,turmeric powder & salt.
Fry till onions are golden brown,add the mashed potatoes.
In low flame fry till its light brown.
Switch off the flame & garnish with curry leaves.
This is a good side dish for any Karakuzhambu.

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Instant Garlic Pickle Recipe

Instant Garlic Pickle

Ingredients
Chopped garlic - 1 & 3/4 cups
(Do not chop them very fine)
Sesame oil or any oil you wish -1 cup
(You can add 3/4 cup)
Salt-1tbsp or to your taste
Red chilly powder-1tbsp
Coriander powder-1tbsp
Turmeric powder-1/4tsp
Method
Heat oil in a pan,add the chopped garlic.
In medium high flame fry the garlic till it turns brown & crisp.
Do not over fry & burn the garlic.
Switch off the flame ,while still hot add chilly,coriander,turmeric powder & salt.
Mix well & store it in a clean glass bottle.
Best served with plain rice with little ghee.

Courtesy:Mrs.VahChef

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Peerkangai Kootu Recipe / Ridge Gourd Kootu Recipe

Peerkangai Kootu

Ingredients to be pressure cooked
Peerkangai/Ridge gourd - 2 small
( peel the skin and chop into small cubes )
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1/4
Chopped tomato - 1 small
Split yellow moongh dal - 1/2 cup
Water around 2 cups
Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/cumin seeds - 1/2 tsp
Green chillies - 3
(Add little water & grind the above ingredients to a fine paste)
Tempering
Coconut oil - 6 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Red chillies - 3
Method
Take a pressure cooker,add all the above mentioned ingredients.
Cook till the dal is soft,switch off the flame.Wait for the pressure to release.
Open the pressure cooker & mash it slightly.
Now add the ground paste to the cooked dal.
Switch on the flame & boil for 1 or 2 minutes.
Heat oil in a pan & temper it with above ingredients.
Pour this into the dal,mix & best served with plain rice.

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Cranberry Thokku Recipe / Cranberry Relish Recipe / Spicy Cranberry Relish

Cranberry Thokku

Ingredients
Fresh cranberry - 12 oz ( 340 gms) pack
Salt - to taste
Red chilly powder-1 & 1/2 tsp
Turmeric powder - 1/2tsp
Fenugreek seeds/Methi - 1/2 tsp
(Dry roasted till light brown & powdered finely)
Jaggery -1 tsp
Oil - 1/4 cup
Mustard-1 tsp
Urad dal -1/2 tsp
Curry leaves - few
Hing - 1/4tsp
Red chillies -6
Crushed garlic - 8
Method
Wash & pat dry the cranberries.
Heat oil in a pan & temper it with mustard,urad dal,red chillies,curry leaves,hing & crushed garlic.
Fry till garlic is light brown,Now add the salt,turmeric powder,red chilly powder & the cranberry,saute for a minute.
Cover with a lid & in medium low flame cook till its completely mashed & oil has started to separate from the thokku.
Add the jaggery, powdered methi powder and mix it well.Switch off the stove.
Cooled the thokku & store it in a clean bottle in fridge.
Best served with Dosa,Idli or Rice.

Note:
a) Add chilly powder according to your taste.
b) Adding garlic is optional.

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Idli Uppuma Recipe / Idli Upma Recipe / Idly Upma - An Easy Upma With Leftover Idli

Idli Upma

Ingredients
Leftover Idli - 10
Salt to taste
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Chopped green chillies - 3
Grated ginger - 1/8 tsp
Curry leaves few
Lemon juice few drops
Tempering
Oil - 5 tsp
Mustard - 1/2 tsp
Channa dal & Urad dal - each 1/2 tsp
Red chillies - 2

Idli Upma

Method
Take the idli in a bowl crumble them.
Heat oil in a pan temper it with above ingredients.
Now add the chopped onion,green chillies,ginger & curry leaves.
Saute till onions are slightly brown,add the salt & turmeric powder,mix well.
Lower the flame add the crumbled idli & mix gently till everything is well combined.
Switch off the flame add lemon juice mix.
Your quick easy Idli upma is ready to serve.

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Mango Ginger Pickle Recipe / Maa Inji Pickle / Mangai Inji Urukai Recipe / Ma Inji Pickle Recipe

Mango Ginger Pickle / Maa Inji Pickle

Ingredients
Maa Inji / Mango Ginger chopped - 1 & 1/2 cups
Lemon - 2
(take out the juice)
Chopped green chillies-8 to 10
Salt to taste
Tempering
Oil- 1 & 1/2 tsp
Hing- 1/4 tsp
Mustard seeds-1tsp
Curry leaves few
Method
Remove the skin of the mango ginger,wash them & pat dry.
Chop the mango ginger to small pieces.
Take a wide bowl add the chopped mango ginger,green chillies,salt & lemon juice,mix it well.
Heat oil in a pan & temper it with above ingredients.Pour it into the bowl.
Mix everything well,keep it in fridge & serve after a day.
Best served with curd rice.
Note:
a) Fresh green peppers can be added instead of green chillies.
b) Tempering is optional.
c) Adjust lime juice according to your sourness.
d) Red chilly powder,dry roasted & powdered methi seeds can be added.

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Nethili Fish Fry Recipe / Anchovie Fish Fry Recipe / Nethili Meen Varuval Recipe

Nithili Fry

Ingredients for marination
Fresh Nethili/Anchovies fish - 40 fish
Salt to taste
Red chillies - 1 tsp
Coriander powder - 1 tsp
Ginger & Garlic paste - 1 tsp
Rice flour or corn starch - 1 tsp ( optional)
Other ingredients
Oil to shallow fry
Curry leaves few
Vinegar - 1tbsp
Method
Wash the fish with vinegar well & keep it aside.
Take a wide plate add all the above marination ingredients.
Now add the washed fish mix well to make sure all the pieces are well coated on all sides.
Rest this for 30 minutes.
Heat oil in a pan place the marinated fish,do not overlap, in medium low flame fry these fish in batches till crisp & brown on all sides.
Lastly add the curry leaves in the same oil fry till crisp & add it on top of the fish.
Serve it as a starter or as a side dish for rice.

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Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack

Ribbon Pakoda

Ingredients for the dough
Rice flour-2 cups
Besan / Gram Flour -1 cup
Hot oil-1tbsp
Sesame seeds-1 & 1/2tsp
Salt - 1/2 tsp
Red chilly powder-1tsp
Hing-1/2 tsp
Grated garlic-2 (optional)
Water as needed
Other ingredients
Oil-to deep fry
Method
Add all above ingredients together into a wide bowl.
Pour water little by little & make a soft dough.
Grease the murukku press with oil,choose the ribbon pakoda disc.
Fill the dough into the press.
Press directly into the hot oil,deep fry them till crisp & light brown on all sides in medium heat.
Remove them on a kitchen paper to remove excess oil.
Cool & store it in an air tight container.
Note:
a) You can add pepper powder instead of chilly powder,melted butter instead of hot oil.
b) Do not make a very tight dough,it will be difficult to press.
c) Some add pottukadalai maavu instead of besan.

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Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe / Healthy Dates And Nuts Roll / Dates Nuts Bars / Dates Rolls Recipe / Date Roll Recipe

Dates Roll

Yields: 14 ladoos

Ingredients

Chopped seedless dates - 13
( I used Medjool large dates)
Ghee-2tsp
Mixed nuts-1/2 cup heaped
(I used almonds,pecan,pistachio)
Poppy seeds-1tsp

Dry Fruits Ladoo

Method

Dry roast the nuts in low flame till its just hot. Do not over fry & burn them.
Cool the nuts & chop them finely or use a food processor to break them into small pieces.
Dry roast the poppy seeds till just warm, keep it aside.
Heat 1tsp of ghee in a pan in very low flame cook the dates till it becomes soft & mashed.
Now add the poppy seeds & chopped nuts to the mashed dates, mix well till everything is well combined.
Switch off the stove, cool the mixture.
Grease your palm with ghee and shape them into small balls or roll it like a log and cut into slices.
Decorate with edible silver foil ( optional) & enjoy!

Dry Fruit Ladoo

Note:

a) These ladoos have no specific measurements, so feel free to alter the ingredients to your taste.
b) Adding cardamom powder is optional.
c) Do not powder the nuts too fine ,try to chop it out into small pieces.
d) You can also roll the ladoos in desiccated coconut & roasted poppy seeds.
e) Use any combination of dry fruits and nuts of your choice.

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Poondu Podi Recipe / Garlic Podi Recipe

Poondu Podi

Ingredients
Dry red chillies - 1 cup heaped
( Around 100 thin small dry red chillies )
Salt - 3/4 tsp or to taste
Peeled garlic - 10 cloves
Sesame oil few drops
Method
Add few drops of oil in a pan add the dry red chillies.
Fry in medium low flame till its dark.Do not burn them.
Cool the chillies,take a mixi jar add the chillies & salt.
Dry grind till its powdered.Now add the garlic & blend everything well.
Store it in a clean dry jar.
While serving add some sesame oil mix & best served with Dosa or Idly.
Note:
If you don't like the raw garlic smell,then slightly roast it & then grind.

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Moong Dal Sundal Recipe / Pasi Paruppu Sundal Recipe / Moongh Dal Sundal - Navarathri Recipe

Moong Dal Sundal

Ingredients
Moong dal / Pasi paruppu - 1 cup
Salt to taste
Grated coconut - 2 tbsp
Tempering
Oil-2tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Hing-1/4 tsp
Turmeric powder a pinch
Chopped green chillies-1
Curry leaves - few
Method
Soak moongh dal with little salt in water for 1 hour.
Cook the dal in boiling water till the dal is separate & soft inside.
Do not overcook & mash the dal.
Strain the water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the dal & toss it well.
Switch off the stove add the coconut & mix till well combine.
Serve it hot or warm .
Note:
a) Do not over cook & mash the dal,the dal should be separate.
b) Don't pour the strained water use them while making curry or rasam.

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Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe

Step by step picture/method to make Kadalai Urundai.

Kadalai Urundai

Ingredients
Raw peanuts -1 cup
Jaggery - 3/4 cup
(If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup)
Water-1/2 cup
Ghee - as needed

Kadalai Urundai

Method
Dry roast the raw peanuts in low flame for 10 minutes or until light brown.
Cool & rub it with hands to remove the skin.
Melt the jaggery in water,filter the syrup to remove any impurities.
Switch on the stove & cook the syrup till you get a soft ball consistency.
( If your pour a drop of syrup in a small plate with water you should be able to form a soft ball ).
Switch off the stove add the peanuts & mix well.
Grease your hands & try to form tight balls while still hot.
Cool & store it in a container.
Note:
a) Once the syrup reaches to soft ball consistency act fast in making the balls.Otherwise the peanut mixture will crumble & won't be able to form balls.
b) Rice flour can be dusted in your hands before making balls instead of ghee.
c) You can half the peanuts if you don't like the whole peanuts adding to the syrup.
d) You can add some flavour like dry ginger powder or cardamom powder.
e) If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup.

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Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe

Aloo Bhindi Masala

Ingredients ground to a smooth paste
Chopped onion - 1/2
Tomato - 2 small
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kitchen king masala or Garam Masala - 1tsp
Ginger and Garlic paste - 1 tsp
Tempering 
Oil- 2 to 3 tbsp
Jeera /cumin seeds - 1/2 tsp
Kastoori methi crushed - 1tsp
Other ingredients
Potato / Aloo - 1 large
( peel the skin & cut into thin rounds)
Ladies finger/Okra/Bhindi - 8
( Cut into half)
 Oil to shallow fry the Potato & Bhindi

Aloo Bhindi Masala

Method
Heat oil in a pan sprinkle some salt add the potatoes.
Shallow fry them till its light golden brown on both sides.Keep it aside.
In the same oil fry the bhindi till its light brown on all sides,keep it aside.
Take a mixi jar add the onion,tomato,ginger & garlic,slightly crush.
Now add the remaining spice powder & grind to a smooth paste.
Heat oil in a pan temper it with jeera & kastoori methi.
Now add the ground paste,in medium low flame fry the masala till raw smell has disappeared & oil started to separate from the masala.
Pour little water,fried potato & bhindi.
Cover & cook till the masala is thick and well coated with the vegetables.
Gently mix in between to avoid potatoes to break.
Switch off the stove,garnish with ginger strips.
Best served with roti.

Note:
a) Once vegetables are added gently mix in between,otherwise potatoes will break.
b) If you think you don't want to shallow fry the vegetables,try roasting in oven.I have not tried.

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