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Tuesday, January 15, 2019

Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

images of Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters
Palak Pakora
Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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Sunday, January 13, 2019

Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry

Images of Pineapple Gojju Recipe / Pineapple Curry Recipe / Pineapple Menaskai recipe / Karnataka Style Spicy Pineapple Curry
Pineapple Gojju
Ingredients for grinding
Oil - few drops
Urad dal - 1 tsp
Sesame seeds - 1 tsp
Channa dal - 1/2 tsp
Dhania/Coriander seeds - 1/4 tsp
Kashmir red chillies - 2
Methi seeds - 1/8 tsp
Mustard - 1/8 tsp
Freshly grated coconut - 1 tbsp heaped
( Heat oil in a pan add all above mentioned ingredients except mustard seeds and coconut.Fry till light brown,cool and grind it with mustard and coconut to a smooth paste.Keep it aside)
Other ingredients
Chopped fresh pineapple - 1 cup
Salt to taste
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Diluted tamarind juice - 1/4 cup
Tempering ingredients
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Hing - a generous pinch
Curry leaves few
Method
Take a pan pour water add some salt ,turmeric powder and pineapple chunks.Cook till its half cooked now pour the tamarind juice and cook it till done.
Now add the ground paste and jaggery pour water if needed and give a nice boil.
Heat oil in a pan and temper it with above ingredients.Pour the tempering into the cooked mixture.
Mix well and switch off the stove.
Best served with plain rice.

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Thursday, January 10, 2019

Thaalagam Recipe / Thalagam Kuzhambu Recipe / Tirunelveli Thalagam

images of Thaalagam Recipe /  Thalagam Kuzhambu Recipe / Tirunelveli Thalagam
Thalagam
Ingredients fried and ground
Coconut oil - 1/2 tsp
Urad dal - 1 & 1/4 tsp
Channa dal - 1 & 1/4 tsp
Red chillies - 3
Hing - 1/2 tsp
Coconut - 6 tsp
Sona masoori rice - 1 & 1/2 tsp ( dry roasted till it changes colour)
White sesame seeds - 1 & 1/2 tsp ( dry roasted till its light brown)
Method
Heat oil in a pan and fry above ingredients till light brown.Cool and grind it to a smooth paste.
Tempering
Coconut oil - 3 tsp
Mustard - 1 tsp
Curry leaves few
Grated coconut - 2 tsp
Other ingredients
Mixed vegetables of your choice - 2 cups heaped cut into big cubes
( I have used Clutter beans,drumstick,yellow and white pumpkin,bottle gourd,chow chow,mochakottai,brinjal)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind juice from 1 small gooseberry
Jaggery - 1/8 tsp
Method
Take a wide pan pour very little water,salt,turmeric powder and all the vegetables.Cook them till its soft but still holds the shape.
Now pour the tamarind juice ,jaggery and the ground masala boil for couple minutes.
Heat oil in a pan temper it with above ingredients pour it into the gravy.
Mix and best served with Manjal Pongal/Yellow Pongal.

Note:
a) Do not over cook the vegetables,they should hold their shape.

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Manjal Pongal / Manja Pongal Recipe / Yellow Pongal

Manjal Pongal / Manja Pongal Recipe / Yellow Pongal
Manjal Pongal
Ingredients
Sona masoori rice - 1/2 cup
Toor dal - 1/4 cup
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 1/4 tsp
Water - 2 cups or more depends upon the quality of rice
Method
Wash rice and dal put it in a rice cooker.
Add salt,turmeric powder and salt,pressure cook till done.
Best served with Thalagam.

Click HERE for Thalagam Recipe


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Tuesday, January 8, 2019

Corn Pulao Recipe / Sweet Corn Pulao / Corn Rice - Easy Lunch Box Recipes

Corn Pulao Recipe / Sweet Corn Pulao / Corn Rice - Easy Lunch Box Recipes
Corn Pulao
Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Cinnamon - 1 small stick
Green cardamom - 2
Black Cardamom - 1
Pepper -5
Bay leaf - 1
Shajeera - 1/2 tsp
Star anise - a small piece
Cloves - 3
Other Ingredients
Basmati rice - 1 cup
Water - 1 cup
Coconut milk - 1 cup
Frozen corn - 1/2 cup
( You can also use fresh corn)
Sliced garlic - 1
Slit green chillies - 2
Sliced onion - a handful
Mint leaves - few
Salt to taste
Method
Heat oil and ghee in a pressure cooker temper it with above ingredients.
Add the onion,mint,garlic and green chillies fry till onions change colour.Add the corn and saute for a minute.Add salt as needed.
Pour the coconut milk and water close it and pressure cook till done.
Serve it hot with ant curry or raita.

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Sunday, January 6, 2019

Rava Kozhukattai Recipe / Rava Mini Kolukattai / Rava Ammini Kozhukattai Recipe / Sooji Kozhukattai Recipe

images of Rava Kozhukattai Recipe / Rava Mini Kolukattai / Rava Ammini Kozhukattai Recipe / Sooji Kozhukattai Recipe
Rava Kozhukattai
Ingredients
Roasted Sooji/Semolina/Rava - 1/2 cup
Water - 1 cup
Salt to taste
Oil - 2 & 1/2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/4 tsp
Jeera/cumin - 1/8 tsp
Hing - a generous pinch
Chopped green chillies - 2 small
Curry and coriander leaves for garnish
Grated coconut - 1 tbsp
Method
Dry roast rava in a pan till it slightly changes colour.Do not fry too much and burn them.
Boil water in a pan add 1/2 tsp of oil and some salt reduce the flame and add the sooji slowly and start mixing it.Make sure they don't form lumps.Cook till rava has absorbed the water.
Switch off the stove cover it with a lid and let it cool.While still warm slightly knead the dough.
Apply oil to your palm and roll out the mixture into small marble size balls.
Steam these ball for 2 to 3 minutes and keep it aside
Heat oil in a pan and temper it with mentioned above ingredients.
Now add the steamed ball and gently toss them.
Lastly add the grated coconut,curry & coriander leaves,give a quick stir and switch off the stove.
Serve them warm for breakfast or have it as a starter.

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Friday, January 4, 2019

Thinai Mushroom Biriyani / Foxtail Millet Biriyani / Millet Biryani- Millet Recipes

images of Thinai Mushroom Biriyani / Foxtail Millet Biriyani / Millet Birtani- Millet Recipes
Thinai Mushroom Biriyani
Ingredients ground to a fine powder 
Cinnamon - a small piece
Cloves - 2
Cardamom - 2
Black stone flower/Kalpasi - a small piece
Star anise - 1 petal
Nutmeg powder - a pinch
Somph/fennel seeds - 1/8tsp
Other ingredients
Oil - 2 tsp
Ghee -1tsp
Foxtail millet/Thinai - 1 cup
Chopped mushroom - 1 cup
Sliced onion - a handful
Chopped tomato - 1 small
Ginger and garlic paste - 1/4 tsp
Crushed green chillies - 2
Chopped coriander and mint leaves together 1 tbsp
Salt to taste
Red chilly powder - 1/8 tsp
Turmeric powder - 1/8 tsp
Coconut milk - 1 cup
Water - 3/4 cup
Method
Heat oil and ghee in a pan add the powdered masala saute for a minute.
Add the sliced onion and mint leaves fry till its transparent.
Now add the tomato,crushed green chillies ,ginger/garlic paste and saute till raw smell has disappeared completely.
Add the mushroom,millet and all dry powders and fry,pour the water and coconut milk.Adjust salt and close the lid and cook in low flame till done.
Garnish with mint & coriander leaves and serve hot with raita.

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Thursday, January 3, 2019

Lauki Soup Recipe / Bottle Gourd Soup / Dudhi Soup Recipe / Sorakkai Soup - Indian Soup Recipes

images of Lauki Soup Recipe / Bottle Gourd Soup / Dudhi Soup Recipe / Sorakkai soup - Indian Soup Recipes
Lauki Soup
Ingredients
Bottle gourd / Lauki /Sorakkai- 1 small chopped
Yellow moongh dal -1 tbsp heaped
Salt to taste
Jeera /Cumin seeds- 1/2 tsp
Whole pepper - 1 tsp
Bay leaf - 1
Cinnamon - a small piece
Chopped onion - a handful
Chopped garlic - 3
Chopped coriander leaves - 3 tsp
Oil - few drops
Turmeric powder - 1/8 tsp
Method
Heat oil in a pressure cooker add all above ingredients and saute for couple minutes.
Pour water as needed,I used 4 cups of water,pressure cook till the vegetables are soft.
Using a masher mash the cooked ingredients and strain out the pulp using a sieve or blend it well with a a hand blender and filter.
Adjust seasoning and serve them hot.

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