Tomatillo Puliyohara/Puliyodharai

Ingredients
Tomatillo-6

(make a puree in mixi)

Salt to taste

Chilly powder-1tsp

Hing-1tsp

Curry leaves-little

Tamarind paste -1/4tsp(optional)

Turmeric powder-1/2tsp

Tempering

Oil-6tsp

Channa dhal-1tsp

Urad dhal-1tsp

Mustard-1tsp

Jeera-1/2tsp

Red chillies-4

Dry roast & grind to a powder

Sesame seed-2tsp

Methi-1/2tsp

Coriander seeds-1tsp

Channa dhal-1/2tsp

Method

Heat oil in a pan & temper it .Add tomatillo puree,curry leaves,salt,hing,chilly & turmeric powder.Boil it till oil separates.Now add the ground powder,mix it well & remove from stove.Cool & store it in fridge.Mix it with hot rice,your puliyohara is ready.
Tips

After mixing it with rice for extra taste you can again temper it with cashew nuts or peanuts ,curry leaves & red chillies.

Katchi Chicken Biriyani / Kachi Chicken Biriyani

Katchi Biriyani

Ingredients for rice.

Basmathi rice-1 & 1/2 pound

salt to taste

Jeera-1/4tsp

Mint leaves-6

Whole garam masala-1 each

(Cardamom,cloves,cinnamon)

Ingredients for chicken marination.

Chicken-1 & 1/2 pound

Salt to taste

Biriyani masala powder -1 tsp

Mint leaves chopped-1 cup

Coriander leaves chopped-1/4 cup

Ginger & Garlic paste-1tbsp

Curd-1 cup

Turmeric powder-1/2tsp

Green chillies-10

Pepper-6

Jeera-1/2tsp

Shajeera-1tsp

Fried onions-1/2 cup

Ghee-1 tbsp

Oil-6tsp

For Garnish

Yellow food colour diluted in 6tsp of lime juice

Fried onions-1 hand full

Mint leaves-little

Method

Marinate the chicken with above ingredients for 2 hrs or overnight. Soak rice in water for 20 minutes.Cook the rice till 3/4 done with above ingredients & drain it.Now put the chicken in a wide heavy vessel & place the rice on top of the chicken (immediately you drain the cooked rice).Add the lime juice ,onions & mint leaves on top,check for salt & cook it with lid closed for 30 minutes in low heat.Mix it before serving .Serve with raita.

Tips

Keep a heavy weight on top of the lid ,so that the flavour does not evaporate.The more time you marinate you get the taste.

Chayote & Mint Chutney

Ingredients

Chayote chopped-1

Mint leaves-1 hand full

Ginger-1''

Green chillies-3

Peanuts-1tsp

Urad dhal-1tsp

Channa dhal-1tsp

Jeera-1tsp

Tempering

Oil-3tsp

Mustard-1tsp

Urad dhal-1tsp

Jeera-1/2tsp

Curry leaves-little

Method

Heat oil & fry above ingredients till cooked.Cool & grind to a smooth paste.Temper it & serve it with any tiffin.

Oats Pongal

Ingredients

Quick oats-1 cup

Yellow Moongh dhal-1/2cup

Salt to taste

Ginger grated-1/2''

Turmeric powder-1/4tsp

Water-3 & 1/2cup

For Tempering

Ghee-2tbsp

Oil-2tsp

Cashew nuts chopped-10

Pepper-1tsp

Jeera-1 & 1/4tsp

(I coarsely powdered jeera & pepper in mixi)

Curry leaves-little
Chopped green chillies-1

Method

Dry roast oats & dhal in a pressure cooker till you get a nice smell.Add water & other ingredient,cook it till done.Heat oil & ghee in a pan temper it with above ingredients.Pour it on the cooked pongal,mix & serve.

Methi Tofu Fry

Ingredients

Methi leaves-3 cubes

(i used the frozen one)

Chopped onion-1/2

Chopped Tomato-1/2

Grated ginger-1/2''

Salt to taste

Turmeric powder-1/4tsp

Chilly powder-1/2tsp

Firm Tofu cubed-1 cup

Jeera-1tsp

Oil-3tsp

Kitchen king masala-1tsp

(or any Garam masala you have in your kitchen).

Method

Heat oil in a pan temper it with jeera.Add onion & ginger fry till light brown.Now add tomato,methi & all dry powders & fry till raw smell goes.Add the tofu & cover it in low flame for 5 minutes.Serve it with roti.

Orange & Mint Drink

Ingredients

Orange-4

(Take the juice from it)

Water to dilute the juice

Brown sugar-1tsp

Honey-1tsp

Mint leaves-20 leaves

Lime juice-2tsp

Method

Boil the mint & take the essence of it ,cool & filter.Mix every thing together & serve it cold.This is a very cooling drink for summer.

Chilly Idly

Ingredients

Idly-8

(cubed & fry it in tawa till light brown)

Diced onion-1

Diced capsicum-1/2

Curry leaves little

Salt to taste

Red chilly paste-2tsp
Ketchup-1tbsp

Vinegar-1tsp

Oil-3tsp

Soy sauce-2tsp

Chopped Ginger & Garlic-2tsp

Spring onions little (optional)

Yellow food colour-a pinch (optional)

Method

Heat oil in a Kadai add onion ,capsicum, curry leaves,ginger & garlic,fry till transparent.Add all the liquid ingredients,check for salt.Now add the idly fry for 2 minutes.Garnish it with spring onions.

Tips

You can also make with left over chapathi or Paratha.You can also bake the idly in oven till light brown.

Ginger chicken

Ingredients

Chicken -2pounds

Salt to taste

Chilly powder-1tsp( optional)

Pepper powder-3tsp

Turmeric powder-1tsp

Any garam masala or Meat masala-2tsp

Kastoori methi-1 hand full

Ginger strips-1/4cup

Diced onion-2

Diced Capsicum-1

Curry leaves

I used the fat of the chicken instead of oil.

For Garnish

Lemon juice-2tsp,Curry leaves & Ginger strips.

Method

Heat a kadai add the chicken fat add all above ingredients together except capsicum & keep frying in high flame.Cook it till chicken is cooked & all masala get into the chicken.Before removing from fire add capsicum & garnish it.

Tips

For this dish the masalas are altered to your taste.It takes only 10 minutes to do this dish.No need to add any oil ,the chicken will leave lot of fat.

Tomato Mint Chutney

Ingredients For frying
Chopped onion-1
Chopped tomato-3
Green chillies-2
Mint leaves-1 cup
Grated Coconut-1/4cup or less
Salt to taste
Urad dhal-2tsp
Channa dhal-2tsp
Ginger-1/4''
For Tempering
Oil-2tsp
Mustard-1tsp
Urad dhal-1/2tsp
Red chillies-2
Method
Heat oil fry above ingredients till light brown.Cool & grind it to a smooth paste.Temper it.Serve it with any tiffin or snack.

Vazhai Poo Sambar

Ingredients

Masoor dhal-1cup

Turmeric powder-1tsp

Salt to taste

Chopped Vazhai poo-1 cup
Tamarind paste-1/2tsp

Onion diced-1/2

Tomato-1

Curry & Coriander leaves-little

Chille powder-1/2tsp

Hing-1tsp

For Grinding

Channa dhal-1tbsp

Methi-1/4tsp

Coriander seeds-2tsp

Jeera-1/2tsp

Coconut-3tsp

Red chillies-2

(Dry roast & powder it)

For tempering

Oil-3tsp

Mustard-1/2tsp

Jeera-1/4tsp

Urad dhal-1/4tsp

Methi-1/4tsp

Method

Boil masoor dhal with turmeric,mash it well keep it aside.Heat oil in a pan add the tempering .Now add the onion,tomato ,Vazhai Poo and all dry masalas.Fry it well ,add the tamarind paste.Pour water & cook the Vazhai Poo .Once its cooked pour the dhal & the ground masala , give a boil.Garnish it with curry & coriander leaves.Serve it with rice.

Whole Wheat Zucchini Muffins

Ingredients

Shredded Zucchini-1 & 3/4 cup

Brown Sugar-1 cup

Sugar-2tbsp

Oil-2/3 cup

Vanilla essence-2tsp

Egg-2

Whole Wheat flour-1 & 1/2 cup

Baking Powder-1/2tsp

Baking Soda-1/2tsp

Cinnamon powder-1tsp

Salt-3/4tsp

Nuts chopped of your choice-1/4cup (optional)

Method

Pre heat oven at 350 deg.C.Mix above ingredients together.Grease muffin pan and pour a ladle in each hole.Bake for 10 minutes or till done.

Ragi Buttermilk Kali

Ingredients

Ragi-1 cup

Butter milk-to dilute it.

(Mix it with ragi & ferment it overnight)

Salt to taste

Tempering

Oil-2tsp

Mustard-1tsp

Urad dhal-1/2tsp

Channa dhal-1/2tsp

Jeera-1/4tsp

Hing-1/4tsp

Curry leaves-little

More Milaga-3

or you can use green chillies

Method

Heat oil in a pan (i used non stick pan) temper it.Add the ragi mixture & keep mixing it till ragi is cooked(leaves the sides of the pan).Cool it & serve it with any spicy gravy like Vatha Kuzhambu & Appalam.

Mamidikaya Pappu (Mango Dhal)

Ingredients

Chopped Mango-1/2 cup

(I used dry mango,you can reduce the amount if your mangoes are too sour))

Masoor dhal-1 cup

Turmeric powder-1/4tsp

Hing-1/4tsp

Salt tp taste

Onion chopped-1/2

Tomato chopped-1

Garlic-3

For tempering

Oil-2tsp

Mustard-1tsp

Uraddhal-1tsp

Jeera-1/2tsp

Chille powder-1tsp

Method

Pressure cook above ingredients.Mash it well.Temper it & serve it with hot rice.

Chocolate Short Bread

Trying this recipe from Joy of Baking.....it turned out very good.

Ingredients for the crust.

Butter-1 & 1/2 stick

Maida-1 & 1/2 cup

Sugar-1/4 cup

salt-1/8tsp

Vanilla essence-1/2tsp

For the filling

Semi sweet chocolate chips-6oz

( I used Hershey's)

Butter-1tsp

Method

Heat oven to 350 deg.C.In a bowl combine all the crust ingredients together.Grease a tray & press it evenly.Bake for 20 minute or till light brown colour.Remove from oven & let it cool slightly.Melt chocolate & butter in microwave for 20 sec.Pour it on top of the warm crust. Cut into squares.Store it in fridge.

Tomato Mint Juice

Ingredients

Ripe tomatoes-2

Mint-3 leaves

Salt & Pepper to taste

Homey-1/2tsp

Lime juice-3drops

Ginger-1/4''

Water to dilute

Method

In a mixi blend tomato,mint & ginger.Filter & dilute it.Add other ingredients mix & serve it cold.

Chilly Chicken

Ingredients for Marination

Boneless chicken cubed-1 pound

Egg-1 Chille powder-1/2tsp

Salt to taste

Maida-1tbsp

Corn flour-1/2tbsp

Rice flour-2tsp

Turmeric powder-1/2tsp

Ginger & Garlic paste-1tsp

Yellow food colour-a pinch (optional)

Oil to deep fry

For garnish

Sauted onion & capsicum-little

Chat masala,Black salt -little

Lemon cubes

Method

Marinate above ingredients for 1 hr.in fridge.Deep fry them in oil by batches.Sprinkle chat masala & black salt & serve it with onion,capsicum & lemons.

Tips

Vegetarians can make it dish with Mushroom.

Prunes Lassi

As summer has started, iam coming out with lots of cool stuff....Today i tried Prunes Lassi it was very good...




Ingredients
Pitted prunes-6
Curd (should not be sour)-2 cups
Honey-1tbsp
Roohaafza-1tsp( optional)
(Rose syrup)
Ice cubes
Method
In a mixi puree the prunes.Now add honey,curd & ice cubes.whip it in mixi.Serve it cold.Rose syrup can be mixed in the last if you like the taste.

Jello Fruit Cups

This is a very easy dessert for Kids who don't like to eat fruits....Use your imagination to create your own.

Ingredients

Sugar free Strawberry Jello pck(3oz)

Chopped fruits of your choice-1/2cup

( I used strawberry,apple,grapes)

Whipping cream & Chocolate chips for decoration

Method

Make the jello according to the direction in the pck.In each muffin pan put 2tsp of fruits & cover it with the Jello liquid.Leave it in fridge till it sets.Decorate it with chocolate chips & Whipping cream.

Baked Sev Kadhi

I saw a recipe called Baked Sev in a website....i tried my version and made a Kadhi with it.I wanted to share it with all my friends!!

Ingredients for the Sev

Besan-1 cup

Rice flour-1tbsp

Pepper & salt to your taste

Oil-1 tsp

Hing-1/2tsp

Jeera powder-1/4tsp

Ingredients for the Kadhi

Curd-1 cup

Besan-2tbsp

Salt to taste

Turmeric powder-1/2tsp

(Mix above ingredients & dilute it with water with out any lumps)

Ingredients for Tempering

Oil-1tsp

Methi seeds-1/2tsp

Mustard-1tsp

Hing-1/4tsp

Chopped green chillies-3

Chopped onion-2tbsp

Chopped ginger-1tsp

Chopped tomato-1

Coriander leaves for garnish

Method

Mix the sev ingredients together,pour little water & make a sticky dough.Grease your Sev press fill it & press it on a greased tray.Bake it for 5 minutes or till crisp at 300 deg C.Break it into big pieces & keep it aside.Heat a pan pour oil temper it with mustard ,hing & methi.Now add other Kadhi ingredients.Fry a bit & pour the curd .Give a boil & remove from fire.Garnish it with Sev & coriander leaves while still warm.Serve it with rice or Chapati.

Bombay Toast

Thanks Pooja (myexperiencewithcooking) for reminding the wonderful breakfast , my mom use to make before going to school....when she gets up late!! I have altered the recipe the way she makes.




Ingredients
Whole wheat bread-3 slices
Milk-1 cup
Sugar-1tsp
Egg-1
Vanilla essence-a drop
Butter for toasting the bread
Method
Beat milk,egg,sugar & essence.Heat a tawa smear butter dip bread in the milk mixture & toast it both sides.Before serving sprinkle little sugar on top.

Spicy Strawberry chutney

Ingredients

Strawberry chopped -4

Tomato chopped-1

Red Onion chopped-1/4

Garlic chopped-1

Red chillies-2

Brown sugar-1tsp

Salt to taste

Tempering

Oil-2tsp

Hing-1/2tsp

Mustard-1/2tsp

Uraddhal-1/4tsp

Jeera-1/4tsp

Method

Heat 1tsp of oil fry onion,tomato,chillies,salt & garlic till light brown.Switch of the heat add the strawberry & brown sugar .Fry it slightly in the heat.Cool & grind it to a fine paste.Temper it.Serve this chutney with tiffins.

Zucchini & Walnut Bread

I have to thank my friend Anna Lopez for giving me this simple easy recipe.She is a lovely lady!!! Keep waiting for more recipes from her kitchen...

Ingredients

Shredded Zucchini-3 cups

Sugar-1 & 2/3 cups

Vegetable oil-2/3 cup

Vanilla essence-2tsp

Eggs-4

All purpose flour(maida)-3 cups

Baking soda-2tsp

Ground Cinnamon-1tsp

Ground Cloves-1/2tsp

Baking powder-1/2tsp

Chopped Walnuts-1/2 cup

Method

Pre heat the oven to 350 deg.C.In a large bowl stir all above ingredients until well mixed.Grease a pan ,pour the mixture & bake it for 1 hour .Cool the bread & then cut into slices.Your Yummy bread is ready!!!!

Tips

This is a mild sweet bread.You can add more sugar if you like.I powdered the walnuts in this recipe as my kids don't like nuts .....this is the only way i can feed them.

Macaroni Shrimp Biriyani

Ingredients

Elbow Macaroni cooked with salt & 1tsp of oil-3 cups

Coconut milk-1/4 cup(optional)

Shrimp-1 & 1/2 cup

Sliced onion-1

Chopped tomato-2

Green chillies slit-5

Ginger,Garlic & Fennel seed paste-1 & 1/2tsp

Salt to taste

Turmeric powder-1/2tsp

Mint leaves-one handful

Oil-6tsp

Curd-1tbsp

Cloves-4,Cardamom-4,Cinnamon-1,Bay leaf-1,Mace-1

Method

Heat oil in a pan add the spices.Fry the onions,green chillies,ginger,garlic,fennel seed paste & mint till light brown.Add the dry masalas ,shrimp & curd close & cook it till done.Add the macaroni & mix it well..Serve it with raita.

Macaroni Curd Bath

Ingredients

Cooked & slightly mashed Elbow Macaroni-1 cup

Salt to taste

Chopped green chillies-1

Chopped ginger-1/4tsp

Green grapes cut into halves-1/4cup

Curd-2 cups

Milk-1/4 cup

Coriander leaves little

Tempering

Oil-1/4tsp

Mustard-1/4tsp

Jeera-1/2tsp

Uraddhal-1/4tsp

Hing-1/4tsp

Chopped cashew nut-6

Method

Mix above ingredients together.Temper it .Garnish it with coriander leaves & serve it cold

Macaroni Mint Pulao

Ingredients

Elbow Macaroni cooked with salt-2 cups

Cashew nuts chopped-6

Salt to taste

Tempering

cloves-2,Cinnamon-1/2'',Cardamom-2,Jeera-1tsp

Oil-3tsp or Butter-1/4cube

Grind to a fine paste

Mint leaves-1 small cup

Green chillies-2

Ginger & Garlic-1/2tsp

Onion-1/4

Fennel seeds-1/2tsp

Method

Heat oil in a pan temper it.Add the ground masala & fry till raw smell goes off & oil separates.Now add the macaroni, sprinkle very little water,cover it for 10 minutes.Garnish it with chopped cashew nut & serve it with raita.

Tips

Coconut 1/4 cup can also be added it gives extra taste.

Stuffed Macaroni Idly

Ingredients

Idly batter to make Idlys

For the Filling

Elbow Macaroni cooked-1/2

Mixed Vegetables-1/4cup

(I used frozen)

Onion chopped-1tbsp

Chopped garlic-2

Chillies chopped-1

Tomato sauce or Any Italian sauce-1tbsp

Shredded Cheese-3tsp

Salt & Pepper to taste

Oil-1tsp

Method

Heat oil in a pan fry garlic,chillies & onion slightly.Add the vegetables ,Macaroni & seasonings.Fry a bit add the sauce .sprinkle cheese & remove from heat.Your filling is ready.Grease the Idly plates keep a spoon of the filling pour a ladle of batter & cook it till done.Serve it as desired.

Variation

You can also mix it with the batter & then make Idlys.

Macaroni Manchurian

Ingredients

Cooked elbow macaroni-1 cup

Shredded vegetables-1/2cup

(carrot,cabbage,beans)

Chopped ginger & garlic-2tsp

Pepper & salt to taste

Chopped onion-1/2

Soy sauce-3tsp

Chille paste-1tsp

Maida-1tbsp

Corn flour-3tsp

Bread crumbs for rolling(optional)

Oil-to deep fry

Method

Mix all above ingredients together.Sprinkle very little water & make small balls.Roll it in bread crumbs or maida.Keep it in fridge for 5 minutes,then deep fry them till golden brown.

Tips

You can serve it just like that or make a sauce pour it on top of the balls & can be served with Chinese fried rice.

Murungaikeerai Poriyal / Drumstick leaves Stir Fry / Moringa Leaves Stir Fry - Moringa Recipe

Moringa Leaves Stir Fry

Ingredients

Murungai keerai / Moringa Leaves -1 cup

Salt to taste

Onion chopped-1/2

Garlic crushed-6

Grated coconut-2tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Urad dal / Black Gram Lentil-1/4tsp

Red chillies-2

Method

Heat oil in a pan temper it with above ingredients.
Add onion,garlic fry till light brown,now add the washed moringa leaves & salt.
Sprinkle very little water,cover & cook it till done.
Add coconut and quick a quick mix.
Switch off the stove & have with with rice.

Tips

Non.vegetarians can add scrambled egg at the last & sprinkle pepper before remove the dish.

Thanks for visiting !

Mango Pecan Pudding

Ingredients

Mango-1

( puree it in mixi)

Sugar-4tsp

Whipping cream-1/4cup

Milk-1/4cup

Vanilla essence-1/4tsp

Gelatin-3tsp

(diluted in warm water)

Pecan chopped-1tbsp

Method

Mix all above ingredients together & keep in fridge till it sets.Decorate with chopped pecan & slices of mango.

Swiss roll

My 1st posting for the bakery.Not bad even I can bake!!!! Keep waiting for more exciting recipes.

Ingredients for the cake
Sugar-1/4 cup plus 2tbsp
Eggs- 6 separated
Vanilla essence-1/2tsp
Semisweet chocolate chips-4ounces
Cream of tartar-3/4tsp
Ingredients for the filling
Heavy whipping cream-1 cup
Vanilla essence-1tsp
Sugar-1tbsp
Method
Pre heat oven 350 deg.Grease a jelly roll pan(a long rectangle tray),line it with a parchment paper.Grease it on top & sprinkle flour & keep it aside ready.Melt the chocolate in a double boiler.Beat the egg yolk & 1/4 cup of sugar till the mixture is fluffy.Add essence & melted chocolate & combine it.In a separate bowl beat the egg white & cream of tartar & 2tbsp of sugar till it forms peaks.Gentle fold it into the egg yolk mixture.Pour the batter in the pan & bake till for 10 minute till cake is done.Remove the parchment paper & place it on a wet towel & roll it.Beat filling mixture until stiff.
Smear it on the cake & roll it well.Cut & serve it cold.This can be stored in the fridge for 5days.

Lotus Stem & Radish leaf Kootu

Ingredients
Yellow Moongh dhal-1 cup
Turmeric powder-1/2tsp
Salt to taste
Chopped lotus stem-1/2 cup
Chopped Radish leaf-1/2 bunch
Tomato chopped -1
Grind to a fine paste
Garlic-2
Coconut-3tsp
Jeera-1tsp
Green chillies-3
Tempering
Coconut oil-1tsp
Mustard-1tsp
Uraddhal-1/2tsp
Hing-1/2pinch
Method
Pressure cook dhal,lotus stem,greens,salt & turmeric powder.Mash it well .Add the ground masala & give a boil.Temper it.Serve it hot with rice

Whole Wheat Poori

Ingredients

Whole wheat -1 cup

Maida-1tbsp

Salt to taste

Oil for deep frying

Method

Mix above ingredients together with water.Make a soft dough.Make small balls ,roll it & deep fry them .Serve it with my Channa gravy

Cabbage Pakoda

Ingredients for PakodaShredded cabbage-1/2 cup
Chopped onion-1tbsp
Salt & Chille powder to your taste
Jeera-1tsp
Rice flour-1 tbsp
Besan -3tbsp
(i used only for binding)
Method
Mix all above ingredients in a bowl,make balls( don't worry about the shape) & deep fry them in hot oil.Remove on a kitchen paper to remove excess oil & serve .

Cabbage Pakoda Kurma

Ingredients for Pakoda

Shredded cabbage-1/2 cup

Chopped onion-1tbsp

Salt & Chille powder to your taste

Jeera-1tsp

Rice flour-1 tbsp

Besan -3tbsp

(i used only for binding)

Ingredients for the Kurma

Oil-3tsp

Cinnamon-1,Cloves-2,Cardamom-3,Bay leaf-1

Kastoori methi for garnish

Grind to a fine paste

Onion-1/4

Ginger & Garlic-1tsp

Salt to taste

Chille powder-1/2tsp

Turmeric powder-1/4tsp

Coconut-2tsp

Khuskhus-1tsp

Fennel seeds-1tsp

Tomato-1

Method

Mix the pakoda ingredients with less water,make small balls (don't worry about shape) and fry it in oil .Keep it aside.

Heat oil in a pan add the whole garam masala,now add the ground paste.Fry it till raw smell goes & oil separates the pan.Pour water & cook the gravy till is done.Before serving add the pakodas & garnish it with kastoori methi & serve it my Prawn Pulao.

Oats Chutney

Ingredients
Oats roasted dry-3tbsp
Red chillies-2
Masoor dhal-1tsp
Uraddhal-1/2tsp
Coriander seeds-1/2tsp
Hing-1/4tsp
salt to taste
Coconut roasted brown-1tsp
Tempering

Oil-1tsp
Mustard-1/2tsp
Jeera-1/4tsp
Uraddhal-1/4tsp
Method
Dry roast all above ingredients till light brown.Cool & grind it to a smooth paste.Tempering it if you want.This can be served with rice or tiffins.