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Friday, November 29, 2013

Fresh Cranberry Rasam

Photo of 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)
Turmeric powder-1/4tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Chopped coriander leaves-little
Chopped cranberry- 4
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...

Monday, November 25, 2013

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

photo of Khasta Kachori /Moong Dhal Kachori/ Kachori
Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
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
Salt -1/2tsp
images of Khasta Kachori / Moong Dal Kachori/ Kachori Recipe
Other ingredients
Oil-to deep fry
images of Khasta Kachori / Moong Dal Kachori/ Kachori Recipe
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.
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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Sunday, November 24, 2013

Homemade Roasted Jeera Powder / Cumin Powder Recipe

This is how we make roasted jeera powder at home....
photo of Homemade Roasted Jeera/Cumin Powder
Homemade Jeera Powder
Jeera/Cumin -1 cup
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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Tuesday, November 19, 2013

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...

photo of Punjabi Samosa / Potato & Peas Samosa
Punjabi Samosa
Ingredients for the Dough
Maida (all purpose flour)-2 & 1/2 cups
Oil -1 & 1/2 tbsp
Salt -to taste
Ajwain-1 tsp
Water- as required
images of Punjabi Samosa Recipe / Indian Samosa Recipe / Samosa Recipe / Spiced Potato Stuffed Pastries
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
Other ingredients
Oil-to deep fry


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.
a) Always fry in medium high flame,otherwise your samosas will not turn out crispy.

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Friday, November 15, 2013

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

images of Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi
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
Oil-1/2 cup
Methi seeds / Fenugreek seeds-1/8 tsp
( or methi powder)
Red chillies broken-2
Sliced garlic-6
Turmeric powder-1/4tsp
(heat oil & temper it with above ingredients)
Other ingredients
Jaggery - 1 tsp heaped

images of Coriander Leaves Pickle /Andhra Style Coriander Pickle/Kothimeera Pachadi /Kothimira Pachadi
Coriander pickle
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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Wednesday, November 13, 2013

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.

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

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
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

Tuesday, November 12, 2013

Dill & Chole Masala Recipe/ Channa Masala Recipe

Chole 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
Cinnamon-a small piece
Bay leaf-1
Other ingredients
Chopped dill leaves-1/4 cup or little more
Overnight soaked chole/channa/garbanzo beans -1 & 1/2 cups
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

Sunday, November 10, 2013

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

images of Kasi Halwa / Poosanikai Halwa / Kashi Halwa / White Pumpkin Halwa / Ash Gourd Halwa
Kasi Halwa
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)

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.

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Friday, November 8, 2013

Vellarikka/Cucumber Kichadi (Pachadi)

Kerala style kichadi (Pachadi) for Sadya..

photo of Vellarikka/Cucumber Kichadi (Pachadi)

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
Red chillies-1
Curry leaves few
Other ingredients
Thick beaten curd-1 cup
Chopped cucumber-1 large
(seeds removed)
Salt to taste
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.

Monday, November 4, 2013

Cabbage Paratha

photo of 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)
Whole wheat flour-2 cups
Salt to taste
Oil-3tsp + for cooking
(pour water & make a soft dough with the above ingredients)
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.


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