How to remove water spots from your bathroom/wash basin chrome fixtures?

To remove water spots from your bathroom/wash basin chrome fixtures.Cut a lemon into half,rub the cut side of the lemon over the faucet until you see the spots disappearing.Rinse it with water & wipe it off with a cloth.You can see your fixtures sparkling !

Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Ingredients

Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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Making Perfect Stuffed Parathas

While making stuffed parathas,once stuffing is filled & sealed,slightly flatten & prick it once on top with a fork.Then roll the parathas,this way your stuffing doesn't come out.The air inside is released & all your parathas are rolled out perfect without any mess.I follow this method always,it works out perfect for me.

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Fish Cutlet Recipe / Salmon Fish Cutlets Recipe / Fish Kabab (Kebab) Recipe / Indian Fish Cakes / Fried Fish Patties Recipe

Step by step method & picture for making fish cutlet....

Fish Cutlet

Ingredients
Frozen salmon fish fillet-1
(You can make cutlet with any boneless fish fillet of your choice)
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Pepper powder-3/4tsp
Boiled & mashed potato-1 medium size
Oil-2tsp
Chopped onion-1/4 cup
Chopped green chillies-2
Chopped coriander & mint leaves together-a handful
Ginger & garlic paste-1tsp
Oil-to deep fry

Ingredients for the coating
All purpose flour-2tsp
Egg beaten with some salt & pepper-1
Plain bread crumbs-1tbsp
Panko(Japanese bread crumbs)-1tbsp
(mix both the bread crumbs together & keep it aside)

Method
Boil fish fillet in water with little salt & turmeric powder for 5 minutes.Strain out all the water & crumble, keep it aside.
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.Add the mashed potato & fish,fry for a minute & switch off the stove.Cool this mixture,take out small balls & shape it to your choice.
Dust this with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry or shallow fry these cutlets till light golden brown on all sides.
Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

Note:
I usually keep these patties in fridge for sometime before frying.This way it holds the shape of the cutlets.

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Panettone Recipe / Italian Christmas Bread Recipe / Christmas Panettone Bread Recipe

Ingredients for the fruit mixture
Raisins-1 cup
Dry cranberry-1/2 cup
Dry cherry-1/2cup
(As my raisins got over so i used cherry .Originally recipe has 3 different varieties of raisins used)
Fresh orange juice-3/4 cup
(Soak all the above ingredients in orange juice overnight.Before adding to the dough squeeze out the excess juice out.)

Poolish (PRE-FERMENT)

Sour cream -1/2 cup
Yeast -2tsp
Maida/All purpose flour-3/4 cup
(Combine the above ingredients together,mix it well,cover it with a plastic wrap & rest it in a warm place for 1 hour)
Final dough
Butter-11 tbsp
Sugar-1/3 cup
Vanilla essence-2tsp
Eggs-2
Egg yolk-4
Salt -1/2tsp
Maida-3 cups & ( 2tbsp for dusting)
Zest of one arrange
Zest of one lemon

Method
Pre.heat your oven to 400 deg.Beat butter & sugar till smooth.Add the essence,egg,egg yolk & beat it for another 2 minutes.Now add the flour & the poolish knead it well.As i don't have a stand mixer i used my kitchen counter top to knead the dough.After kneading well add the soaked fruit mixture,orange & lemon zest.
Dust your kitchen counter top ,using your hand knead the dough to make sure the fruits are well incorporated.Cover it & rest it for 2 & 1/2 hours in a warm place until it doubles in size.Take the dough & put it into the prepared pans,press it well & leave it to ferment again for 1 hour.
As i don't have a panettone pan,i used my regular round cake pan lined it with a parchment paper both bottom & sides.The parchment paper on the side portion was a bit higher than the Pan's brim because the dough will rise above the pan while fermenting.
Make a X mark on top of the bread & place a very small cube of butter at the middle.Now bake the dough at 400 deg. for 20 minutes,then reduce the temperature to 350 deg bake for 10 minutes.Place a foil loosely on top of the bread & bake it for 20 minutes.
Each oven temperature varies,make sure you don't burn.Bread is done if your tooth pick inserted in the middle & comes out clean.
Remove from oven cool completely & then cut.

Inspired by Babble.com

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Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Wheat Rava Upma

Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp

Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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Egg Dum Biriyani Recipe / Egg Biryani Recipe / Egg Dum Biryani Recipe / Anda Dum Biryani Recipe

Tempering
Jeera/cumin & Shajeera-each-1/2tsp
Cardamom-4
Cloves-4
Bay leaf-2
Kal pasi/black stone flower-little
Cinnamon-a small piece
Oil-8tsp
Ingredients for rice
Basmati rice-2 cups
Salt to taste
My Biriyani masala-1/2tsp
Oil-1tsp
Water-3 & 1/2 cups
(Cook the rice with above ingredients & keep it aside)
Other ingredients
Sliced onions-1/2
Tomato paste-1tbsp
Curd-1tbsp
Ginger & garlic paste-1tsp
Sliced green chillies-2
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped mint & Coriander leaves together-1/4 cup
Eggs-6
Garam masala-1tsp
Lime juice-2tsp
Method
Heat oil in a pan temper it.Add the sliced onions,green chillies & mint,coriander leaves,fry till light brown.Add the ginger,garlic paste & all dry ingredients,saute for 2 minutes.
Now add the curd & tomato paste,saute a bit & pour one cup of water to make a light gravy.Simmer the gravy,now break in the eggs into the gravy (make sure its all separate & not crowded).Cover it with a lid & cook the eggs (it will look like poached eggs).At this stage slightly cut the eggs into big chunks & switch off the stove.
In another heavy bottom pan spread some gravy, on top spread some cooked rice,again with gravy & end it with rice.Sprinkle some mint & coriander leaves & 2tsp of lime juice.Cover it with a tight lid & leave it for 5 minutes in a very low flame.
Before serving mix it slightly & serve it with raita.

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Fish Pakora Recipe / Indian Style Battered Spicy Fish Pakora / Spicy Fish Fritters / Machli Pakora Recipe

Ingredients for marination
Any boneless fish cut into medium size cubes- 25 pieces
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/8tsp
Ajwain/Omam-2 pinch
Chopped coriander leaves-1tbsp
Ginger & Garlic paste-1/2tsp
(Marinate the fish with the above ingredients for 30 minutes)
Other ingredients
Besan-2tsp (heaped)
Oil-to deep fry
Method
Mix the besan into the marinated fish,do not add water.Coat it well,heat oil in a pan.Drop the fish into the hot oil & in medium high flame deep fry the fish till cooked,crispy & golden brown on all sides.Remove it on a kitchen paper to remove excess oil.Serve them hot with any dip you wish.

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Jalapeno & Raw Mango Chutney /Thogayal

Ingredients

Jalapeno chilly-5
(seeds removed & chopped)
Raw mango chopped-1/4 cup
Chopped coriander leaves-a handful
Peanuts-2tbsp
Jeera / cumin-1/2tsp
Garlic chopped-3
Salt to taste
Brown sugar-1tsp
Oil-2tsp
Method
Heat oil in a pan fry jalapeno,coriander & peanut for 2 minutes till its slightly brown.Cool completely & add salt,brown sugar,garlic,jeera & raw mangoes in a blender & grind it to a semi coarse paste.Enjoy this chutney with hot rice...

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Maharashtrian Goda Masala Recipe / Homemade Kala Masala Recipe / Maharashtrian Ghati Masala Recipe /Goda Masala Powder Recipe

Ingredients
Coriander seeds-1 & 3/4 cup
Dry chillies-25gms
(I used a handful)
Dagat phool-1tbsp
Dessicated coconut-1 cup
Cumin seeds-1/4 cup
Shajeera-1 & 1/4tsp
Sesame seeds-1/2 cup
Bay leaf-4
Black cardamom-7
(I used the green cardamom)
Cloves-8
Cinnamon-5 small sticks
Pepper-1/2tsp
Turmeric powder-1tsp
Hing-1tsp
Salt-little
Oil-1tsp
Method
Heat oil in a pan roast all the above ingredients except salt & turmeric in medium low flame till nice aroma comes out.Do not burn them.Cool completely & grind it with other ingredients to a semi smooth powder.Store it in a clean air tight jar.

Courtesy : Read it in web.

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Butter Cake Recipe /Simple Butter Cake Recipe / Fluffy Butter Cake Recipe

Ingredients
Maida / All purpose flour-1 & 1/2 cups
Salt-1/2tsp
Baking powder-2tsp
Butter-1/2 cup
Sugar-1/2 cup
Eggs-2
Vanilla essence-1tsp
Milk-3/4 cup
Method
Sieve maida,salt & baking powder & keep it aside.Cream butter,sugar & essence till fluffy & doubles.Add the eggs one by one & beat it well.
Add the sifted dry ingredients to the creamed mixture alternately with the milk.Stir until just blended. Pour batter into a greased pan.
Bake it at 350 deg. for 30 minutes or till done.Cool completely before cutting.

courtesy:allrecipies.com

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Jam Empanadas Recipe /Jam Filled Empanadas Recipe /Jam Empanaditas Recipe

Ingredients for the dough
Maida / All purpose flour-2 cups

Softened butter-3/4 cup
Sugar-3tbsp(heaped)
Sour cream-1/2 cup
Filling
Jam any flavour
Dusting
Sugar-5tsp
Cinnamon powder-1/2tsp

(mix both together in a bowl)

Method
Make a soft dough with the above ingredients.Cover & keep it in fridge for 1 hour.Dust the kitchen top with flour & roll it out into 1/4'' thickness.
Cut into circles (I used a tea cup). Place circles on a parchment paper lined pan.Place a teaspoon of jam in the center of each circle.
Damp the edge of circle with water, fold in half, and press edges together with a fork (make sure they are well sealed up or the jam will come out).
Bake at 350 degrees for 25-30 minutes, or until lightly golden brown. When cooked, remove from oven and allow to cool for 5 minutes on a rack.Dust the empanadas in the sugar/cinnamon mixture till coated.
Serve it warm.

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Whole Green Moongh dhal Soup /Moong Dhal Soup Recipe / Moong Dal Shorba Recipe / Mung Dal Soup Recipe

Ingredients
Oil-1tsp
Chopped ginger-1/2tsp
Chopped green chillies-1
Jeera/cumin1/4tsp
Whole green moongh dhal-1/2 cup
(Soaked overnight)
Salt & Pepper to taste
Chopped coriander leaves-1tbsp
Turmeric powder-a pinch
Water/Broth/Stock required amount to dilute.
Method
Heat oil in a pressure cooker temper it with jeera.Saute ginger & green chillies for 2 minutes,add the salt,pepper,turmeric powder & dhal.Cook it till the dhal is mashed.Cool & grind it to a smooth liquid.Dilute the soup with water or stock,give a boil & serve it hot garnished it with coriander leaves.

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Eggless Sugar Cookies Recipe / Easy Sugar Cookies Recipe / Sugar Cookies Recipe / Christmas Cookies Recipes

Ingredients
Flour-2 cups

Butter-1 cup

Sugar-3/4 cup

Vanilla extract-2tsp

Water -2tsp

Chopped almonds-1 cup
( I used only 1/2 cup)

Powdered sugar-1/2 cup

Method
Cream butter & sugar till smooth.To this mixture add the flour, vanilla essence & water,mix well.
Now  fold in the nuts,cover & keep the dough in the fridge for 3 hours.
Take it out from fridge & roll in small balls,slightly flatten it & bake in the oven at 325 deg for about 15-20 min. or till its light brown in colour.
Cool the cookies & sprinkle with powdered sugar, or put them in a zip lock cover & give them a good shake for the cookies to get coated and enjoy!!!!

Courtesy:My friend Kala....

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Potato Fry Recipe / Easy Aloo Fry Recipe / Easy Potato Fry Recipe with Less Oil

Potato Fry With Very Less Oil....

Ingredients for baking
Semi thick potato slices-1 large
(I cut it into smaller pieces)
Salt to taste
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Oil-1tsp
(mix all above ingredients together in a baking tray.Bake it in oven at 400 deg. till 3/4th cooked & keep it in broil for 5 minutes till its slightly crisp on top.It took 15 minutes for me in the small table top oven.Each oven is different so keep an eye on them,so that you don't burn the potatoes)
Tempering
Oil-1tsp
Mustard,jeera/cumin,urad dhal-each- each 1/2tsp
Chopped onion-1tbsp
Chopped curry leaves-little
Slit green chillies-1
Red chillies-2
Grated coconut-2tsp
Method
Heat oil in a pan & temper it. Add the onions,green chillies & fry till its light brown,add the baked potatoes.Toss it well,sprinkle the coconut & give a quick mix.Now your potato fry is ready to eat with rice or roti!

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Pineapple Raita / Pineapple Raita Recipe

Ingredients
Chopped fresh pineapple-2 cups
Chopped coriander leaves-1tsp
Thick curds-1 & 1/2 cup
Salt,Red chilly powder,Chaat masala,Black salt & Roasted & powdered jeera/cumin powder- add according to your taste.
Method
Beat the curd with all the dry ingredients,pour it on top of the pineapple & coriander leaves.Mix well & serve it cold.

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Homemade Blueberry Lemon Preserve /Homemade Blueberry Lemon Jam

Ingredients

Fresh blueberries-2 cups

Lime juice-1tbsp
Water-1/4 cup
Sugar-1/2 cup
Nutmeg-a pinch
Method
Cook all above ingredients(except lime juice) together for 10 minutes stirring in between till its almost mashed & thick.Switch off the stove & mix in the lime juice.Cool completely & store it in a clean bottle in fridge.Great spread for your bread.

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Dindigul Mutton Biriyani Recipe /Dindigul Thalapakatti Mutton Biryani Recipe / Thalappakattu Biryani Recipe / Dindugal Mutton Biriyani Recipe

Step by step method / picture to make Dindigul / Dindugal Thalappakatti Mutton Biryani / Biriyani.

Ingredients

Jeeragasamba Rice -4 cups

(But i used Basmathi rice)

Mutton-1 & 1/2 pound

Salt to taste

Ghee-1 cup

Curd -2 cups

Chopped mint & Coriander leaves together -1 cup

Bay leaf-2

Fry it in 1tsp of ghee & make a smooth paste.

Green chillies-20 no.

Ginger & Garlic-2tbsp

Cinnamon broken into small pieces-25 no.

Cloves-20 no.

Small onion-20 no.

Big onion-1/2

Cardamom-4

Coriander powder-1/2tsp

Method

Heat a pressure cooker,cook mutton with half of the ground masala,1/4 cup of ghee,salt & curd till done.
Heat a pan add the remaining ghee temper it with bay leaf,mint,coriander leaf & remaining ground masala.
Fry till ghee separates the masala, now add the rice fry for 2 minutes.
After fried add the rice mixture to the cooked mutton.Pour water & cook it till done( before adding water measure the liquid in mutton & then add water accordingly).
Serve it with onion raita.

Tips:
Jeeragasamba rice gives better taste than basmathi rice for this particular type of biryani.
For 1 cup of rice add 1 & 3/4 cups of water so that the grains will be separate & biriyani will not become soggy .

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Simple Peas & Tofu Pulao Recipe / Peas & Tofu Pulao Recipe

Ingredients
Basmati rice-1 & 1/2 cup
Water-2 cups
Light coconut milk-1 cup
Chopped onion-3tsp
Slit green chillies-2
Chopped mint & coriander leaves-3tsp each
Ginger & Garlic paste-1/2 tsp
Salt to taste
Pulao/Biriyani masala -1/2 tsp

Frozen peas-a handful
Cubed firm tofu-1/2 packet of (14oz)
(you can replace tofu with paneer)
Oil-2tsp
Ghee-2tsp
Method
Heat oil & 1tsp of ghee in a pan fry onion,green chillies & ginger /garlic paste till transparent.Add other ingredients one by one & fry for 2 minutes.Add the rice,water & coconut milk check for salt.Cover & in low flame cook it covered it till done.Before serving add 1tsp of ghee on top ,mix & serve it with raita or any side dish.

Putnala Podi /Pappula Podi Recipe / Pottukadalai Poondu Podi Recipe / Andhra Style Gun Powder / Roasted Channa Dhal & Garlic Powder Recipe

Ingredients
Roasted channa dhal/ pottukadalai/putnala pappu-1 cup
Desiccated coconut-3tsp
Cumin/Jeera-1tsp
Salt to taste
Red chillies-1 or 2
Garlic-5
Method
Take all the ingredients in a mixie and dry grind into a fine powder.Store it in an air tight container.Served best with hot rice & ghee.

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Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

Ingredients
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Water-1tbsp
Coconut oil & Vegetable oil-each 1 cup

Method

Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

Ingredients
Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Tempering
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Mustard-1/2tsp
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)

Method
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.

Fresh Cranberry Rasam

Ingredients pressure cooked till soft & mashed
Chopped tomato-1 big
Chopped cranberry-1/4 cup
Salt to taste
Brown sugar-1/4tsp(optional)
Rasam powder-1tsp
Masoor dhal or Thoor dhal-1/4 cup
(I used masoor dhal)
Garlic-1
Turmeric powder-1/4tsp
Tempering
Oil-1tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Hing-1/4tsp
Garnish
Chopped coriander leaves-little
Chopped cranberry- 4
Method
Dilute the above pressure cooked ingredients according to the thickness you need.Bring it to a boil,switch off the stove.Heat oil in a pan temper it with above ingredients,pour this into the boiled rasam.Garnish with coriander leaves & cranberry, serve it hot with plain rice...

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp

Other ingredients
Oil-to deep fry

Method

Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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Homemade Roasted Jeera Powder / Cumin Powder Recipe

This is how we make roasted jeera powder at home....

Homemade Jeera Powder

Ingredients
Jeera/Cumin -1 cup
Method
Heat a pan add the jeera/cumin.
In medium low flame dry roast till raw smell disappears & nice aroma comes out & changes colour to light brown,make sure you don't burn them (see the picture above).
Cool it completely & dry grind it to a smooth powder.
Store it in a air tight jar.

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Punjabi Samosa Recipe / Indian Samosa Recipe / Samosa Recipe / Spiced Potato Stuffed Pastries

Step by step method/picture to make Punjabi style Samosa with Aloo & Peas filling...
This is my version of making samosa,alter ingredients to your convenience...

Punjabi Samosa

Ingredients for the Dough
Maida (all purpose flour)-2 & 1/2 cups
Oil -1 & 1/2 tbsp
Ghee-2tbsp
Salt -to taste
Ajwain-1 tsp
Water- as required

Punjabi Samosa

For Filling
Potato (boiled & mashed)-4
Ginger grated-2tsp
Peas-1/4 cup
Salt-to taste
Turmeric powder-1/2tsp
Chilly powder-1tsp
Amchur powder
(Dry mango powder)-1/4tsp
Lime juice-1/2tsp
Fennel seed powder(Somph)-2tsp
Jeera/cumin -1tsp
Coriander leaves-1/4 bunch
Oil-3tsp
Other ingredients
Oil-to deep fry

Method

Take maida,ajwain,salt,ghee & oil in a bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.Cover it with a plate or cloth & rest it for 10 minutes.
Mean while heat oil in a pan ,add jeera & fennel powder,then add peas & ginger fry till raw smell disappears.Add the dry powders & potato,toss is gently till well combined,switch off the stove,add coriander leaves & lime juice,mix. Let the mixture cool completely.
Divide the dough into medium small balls,roll it out into a circle.Cut it into two parts ( like a semi circle),fold it into a cone (see the picture above) .
Take a spoon full of potato mixture fill it inside the cone.Seal the top with water.
Make all the samosas the same way,keep it covered with a cloth.
Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.
Note:
a) Always fry in medium high flame,otherwise your samosas will not turn out crispy.

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Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi / Coriander Leaf Pickle Recipe

Coriander pickle

Ingredients ground to a smooth paste 

Tamarind juice-1 cup
( or a Lemon size tamarind soaked in some warm water)

Chopped coriander leaves-1 bunch
Salt to taste
Red chilly powder-3tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Methi seeds / Fenugreek seeds-1/8 tsp
( or methi powder)
Red chillies broken-2
Sliced garlic-6
Hing-1tsp
Turmeric powder-1/4tsp

(heat oil & temper it with above ingredients)
Other ingredients
Jaggery - 1 tsp heaped

Coriander pickle

Method
Cook the tamarind juice till semi thick paste.
Take a mixi jar or blender add the cooled tamarind paste or soaked tamarind, salt, chilly powder & coriander leaves without any water grind to a smooth paste. Add very little water if needed.
Heat oil in a pan and temper it with above ingredients, once the garlic is slightly brown pour the ground paste into the oil.
Mix it well and cook till its thick. Lastly add the jaggery and mix.
Cool and store it in a clean jar in fridge.
Best served with tiffins or mixed with plain hot rice.

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Pori Urundai For Karthikai/Karthigai Deepam (Sweet Puffed Rice Balls)

Step by step method/picture to make pori urundai/puffed rice balls for karthigai/karthikai deepam.

Ingredients
Pori/Borugulu/Puffed rice-3 cups
Jaggery-1 cup
Water-1 cup
Cardamom powder-1/4tsp
Dry ginger powder/sukku/chukku-1/4tsp
Coconut cut into small bits & fried till brown in 1/4tsp of ghee -2tbsp
Ghee to grease your palms

Method
Dissolve the jaggery in water,filter to remove impurities.Pour the filtered jaggery in a pan & bring it to a boil.In medium low flame boil the jaggery till it reaches to a ball consistency(This means when we take a drop of jaggery juice and pour it in water, it should not dissolve, should be able to make a ball out of it).
Switch off the stove add the dry ginger powder,cardamom powder,coconut bits & pori/puffed rice.Mix it well, grease your palm with ghee & form it out into small balls while still warm.Cool & store it in an air tight container.

Note: Use only pagu vellam (jaggery) for this recipe.The syrup should be a ball consistency,it is very important,otherwise you won't be able to make balls.Balls has to be rolled fast,otherwise it will go dry.If your mixture doesn't hold slightly warm the mixture & try making balls.Apply some ghee or dust your hand with rice flour while making balls.

Courtesy: jeyashrikitchen

Dill & Chole Masala Recipe/ Channa Masala Recipe

Ingredients ground to a smooth paste
Tomato -1 big
Green chillies-2
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Salt to taste
Ginger & Garlic paste-together1tsp
MDH kitchen king masala-1tsp
Amchur/dry mango powder-1/8tsp
Tempering
Oil-4tsp
Jeera-1tsp
Cinnamon-a small piece
Bay leaf-1
Cloves-2
Other ingredients
Chopped dill leaves-1/4 cup or little more
Overnight soaked chole/channa/garbanzo beans -1 & 1/2 cups
Method
Heat  oil in a pressure cooker,temper it.Add the ground paste & saute till raw smell disappears & oil separates the pan.Add the chopped dill leaves & saute for a minute.Now add the soaked channa & some water.Pressure cook this till done,serve with roti/chapati

Kasi Halwa / Poosanikai Halwa / Kashi Halwa / White Pumpkin Halwa / Ash Gourd Halwa

Kasi Halwa

Ingredients
Grated white Pumpkin -1 cup
(squeeze out the water)
Sugar-1/2 cup
( add more if you want too sweet)
Ghee - 6 tsp
Melon seeds - 2tsp
( you can also add fried cashew nuts)
Cardamom powder-1/4 tsp
Saffron strings - few
Yellow food colour - a pinch (optional)

Method
Remove skin and seeds from the pumpkin.Grate the pumpkin using a grater or grate it using a food processor.Squeeze out the water and measure the pumpkin.Usually sugar is added half the quantity of the grated pumpkin.If its 1 cup grated pumpkin then add 1/2 cup sugar.
Do not discard the water use it while making gravy,soups or chapati dough.
Heat 1 tsp of ghee in a pan fry the pumpkin till raw smell has disappeared & cooked well.
Add sugar and few drops of food colour and saffron,cook till the halwa is thick.Add the remaining ghee and cook till ghee separates the halwa.Switch off the stove
Add the cardamom powder & melon seeds mix it well.Serve the halwa warm.

Thanks for visiting!

Vellarikka/Cucumber Kichadi (Pachadi)

Kerala style kichadi (Pachadi) for Sadya..

Ingredients to be ground to a smooth paste

Grated coconut-1tbsp

Small onion-1

Green chillies-1

Jeera/Cumin seeds-1/2tsp

Mustard seeds-1/4tsp

Tempering ingredients

Coconut oil-2tsp

Mustard-1/2tsp

Red chillies-1

Curry leaves few

Other ingredients

Thick beaten curd-1 cup

Chopped cucumber-1 large

(seeds removed)

Salt to taste

Method

Pour very little water & cook the cucumber with salt till done.Now pour the ground mixture & cook till raw smell disappears & dry.Cool completely & mix the curd.Heat oil in a pan temper it.Pour this temper into the kichadi ,mix & serve.

Cabbage Paratha

Stuffing ingredients

Finely shredded cabbage-1 cup
Salt to taste
Red chilly powder-1tsp
Chopped coriander leaves-3tsp
Curry powder-1/2 tsp
Turmeric powder-1/4tsp
Ginger & Garlic paste-1/4tsp
(mix all above ingredients together)
Dough
Whole wheat flour-2 cups
Salt to taste
Oil-3tsp + for cooking
(pour water & make a soft dough with the above ingredients)
Method
Take small ball of the dough flatten it slightly.Keep a teaspoon of the filling inside close & seal it well.Roll it out carefully to a semi thick circle(make sure the filling doesn't come out).Cook on a tawa in medium flame with little oil on both sides till light brown. Serve it hot with side dish of your choice.

Happy halloween

Happy Halloween !!!

Used Carrots & Spaghetti  for decoration...

Wheat Flour Murukku/Godumai Mavu Murukku

Step by step method/picture to make godumai mavu /wheat flour murukku.

Ingredients
Wheat flour- 1 & 1/2 cups
(Put the wheat flour in a clean cloth.Tie a knot & place it in a steamer/cooker.Steam this for 15 to 20 minutes in medium flame without whistle.Remove from steamer & cool the flour,break it up so there are no lumps.Sieve this flour & now your wheat flour is ready to use.)
Rice flour-1/2 cup
Besan/Gram flour-1/4 cup
Red chilly powder-1/2tsp
Salt-1tsp
Hing-1/4tsp
Jeera/Cumin-1tsp
Very hot oil-1 & 1/2 tsp
( If you want a bit softer side then add 2tsp of oil)
Water-1 & 1/4 approximately
Oil-to deep fry

Method
Mix all above ingredients together.Pour water little by little & make a soft dough.fill the murukku mould with any shape disc.I have used the single star disc,fill the dough into the mould.Heat oil in a pan,press the dough directly into the oil or press it on a plate into a circle.Use a flat ladle to pick it up & drop it in hot oil.In medium high flame deep fry them till crisp & slight golden brown on all sides.place it on a kitchen paper to remove excess oil.Cool & store it in a air tight container.

Kara Boondi Recipe / Spicy Boondi Recipe / Kara Boondhi Recipe / Karaboondhi Recipe /Khara Boondi Recipe

Step by step picture /method to make Kara boondhi / Boondi,a nice Deepawali/Diwali snack..

Ingredients for the batter
Besan flour-2 cups
Rice flour-2tbsp
Salt-1/2tsp
Chilly powder-1/2tsp
Hing-1/4tsp
Oil-2tsp
Water-1 & 1/4 cups
(water quantity varies according to the quality of besan)
Other ingredients
Oil-to deep fry
Salt & chilly powder to sprinkle on top
Fried curry leaves-few
Fried peanuts-a handful
(fry these in oil & keep it aside)

Method
Make a smooth batter with above ingredients,batter consistency should be a bit thinner than the bajji batter.Heat oil in a pan,keep the boondhi ladle little above the pan.Take a ladle of batter,tap or gently press it so that the batter falls evenly into the medium hot oil.fry these boondhis till crisp & golden brown on all sides.Remove it on a kitchen paper so excess oil is absorbed into the paper.Repeat the same till you finish the batter.Transfer into a bowl ,sprinkle the salt,red chilly powder & add the fried curry leaves & peanuts.Toss it well,cool & store it in an air tight container.


Variation - I added 2 pinch of cooking soda to just plain besan flour & rice flour of the same above measurement.Fried the boondhis & added the salt,red chilly powder, fried cashew nuts,curry leaves & ground nuts.See the picture above.