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Monday, May 30, 2016

How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds

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Fenugreek Sprouts
Ingredients
Fenugreek / Methi Seeds - 1/2 cup
Water as needed
images of How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds
Methi Sprouts
Method
Wash the fenugreek seeds in water.
Soak the seeds in fresh water,make sure the seeds are immersed well.
Let it soak in water overnight.
Next day rinse the seeds with fresh water for 2 times at least.
Take a container here iam using a steel thermos lunch box,you can use any container to make sprouts.
Line it with a kitchen tissue or a muslin cloth.
Place the seeds on the tissue,sprinkle water generously.Fold it all four sides and close it with a tight lid.Sprinkle water in intervals if needed.
Keep this for another 12 hours,you will see the seeds has started to sprout.
If you want long sprouts then keep it for another 6 to 12 hours.
Remove from the kitchen tissue loosen them & store it in a clean container in fridge.
You can use the same method in making any kind of beans or seeds.For beans soaking & sprouting time takes longer.

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Thursday, May 26, 2016

Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe - Stuffed Brinjal Recipe

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Vankaya kothimeera
Ingredients ground to a smooth paste
Chopped fresh coriander leaves - a small bunch
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1 tbsp ( Optional)
( I add just to increase the quantity)
Green chillies - 6
( If your chillies are spicy reduce)
Garlic - 2
Jeera/Cumin - 1 tsp
Other ingredients
Long Green brinjals - 6
(cut it into x shape half through the brinjals)
Oil - 12 tsp
Method
Heat oil in a pan add the brinjals in medium high flame roast it till its half cooked & the outer skin has turned brown.
Now pour the ground masala into the roasted brinjals.
Sprinkle very little water,cover & cook in low flame.
In intervals gently turn the brinjals along with the masala,make sure you don't break the brinjals.
Cook till raw smell has disappeared & oil has started to leave the sides of the pan.
Switch off the stove & serve it with plain rice.
Note:
a) You can even stuff the masala into the brinjals & fry.
b) You can also cut the brinjals into strips & cook it with the masala.
c) Adding garlic & onion is optional but i love to add for extra flavour.
d) Try this recipe with any kind of brinjals.

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Monday, May 23, 2016

Cabbage Vada / Cabbage Masala Vadai / Muttaikose Masala Vadai Recipe / Kose Paruppu Vada Recipe

Cabbage Vada / Cabbage Masala Vadai recipe / Muttaikose Vadai Recipe / Kose Paruppu Vada Recipe
Cabbage Vada
Ingredients ground to a semi coarse mixture
Ginger -a small piece
Garlic-3
Green chillies-4 or 5
Cinnamon-a small piece
Fennel seeds / somph -1tsp
Cloves-2
(do not add any water while grinding)
Other ingredients
Channa dal-1 cup
Salt to taste
Chopped curry & coriander leaves-a handful
Finely chopped cabbage - 1 cup
Oil-to deep fry
Method
Soak channa dal for 2 hours,drain the water completely.Save a handful of dal separately & grind the remaining to a coarse mixture.
Do not add water while grinding,if needed just sprinkle very little water,we need to have a thick coarse mixture.
Transfer into a bowl,now add the saved dal,ground masala,chopped cabbage,curry & coriander leaves & salt,mix it well.
If you think your mixture is a bit watery do not panic add some rice flour,besan or sooji,the water will get absorbed in fact your vadas will be crispier too.
Divide the mixture into small lemon size balls,slightly flatten it with your palm.
Heat oil in a pan in medium high flame deep fry the vadas till both sides are golden brown & crisp.
Remove it on a kitchen tissue for excess oil to get absorbed if any.
Serve them hot.
Note :
a) If your batter becomes watery,add sooji,rice flour or besan to thicken the mixture.
b) Chopped onions can be added,instead of green chillies you can add red chillies.
c) Try to fry the vadas as soon as you mixture all the ingredients,otherwise the mixture will start leaving water.
d) Do not add any water while grinding,otherwise while frying a lot of oil will get absorbed.
e) Chopped mint leaves gives extra flavour to your vada.

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Wednesday, May 18, 2016

Kothavarangai Poriyal / Cluster Beans Fry

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Kothavarangai Poriyal
Ingredients
Chopped kothavarangai/cluster beans - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry & Coriander leaves for garnish
Tempering
Oil - 1 tsp
Red chillies - 1
Cumin & Mustard - together 1 tsp
Hing - 1/8 tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the chopped cluster beans,salt & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till the vegetable is soft.
Switch off the stove,add grated coconut,curry & coriander leaves mix well.
Serve as side dish for plain rice.

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Monday, May 16, 2016

Pani Puri Recipe / Pani Poori Recipe / How To Make Pani Puri

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Pani Puri
Ingredients for pani
Cold water - 3 cups
Fresh mint leaves - a handful
Fresh coriander leaves - a handful
Lemon juice - from 1/2 of a lemon
Black salt / Kala namak - 1/2 tsp
Salt - 1/4 tsp
Roasted and powdered jeera/cumin powder - 1 tsp
Dry mango / amchur powder - 1 & 1/2 tsp
Green chillies - 1
Ginger - a very small piece
Chaat masala powder (optional) - 1/2 tsp
Other ingredients ( Fillings are of your choice)
Golgappa/Puri
Chopped cooked cubed potatoes
Cooked channa,chole or raw moongh sprouts
Chopped onion
Sev
Method to make pani
Take a mixi jar add mint,coriander leaves,ginger and green chillies.
Grind it to a fine paste.Take a bowl pour this ground mixture,cold water & all above mentioned dry ingredients.
Mix well adjust the taste,filtering is optional.
Your pani is ready to serve.
Note:
You can also add 1 or 2 tsp of thick Imli chutney to the pani for a slight sweetness.
Serving
Take a puri make a small hole on top fill it with chole,potato & sev.
Immerse into the pani and eat immediately.

For Golgappa puri recipe click HERE

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Avocado Bharta Recipe / Avocado Bhartha Recipe - A Quick Side Dish For Roti

images of Avocado Bharta Recipe / Avocado Bhartha Recipe.
Avocado Bharta
Ingredients
Chopped onion-1/2
Chopped tomato-2
Chopped green chillies - 1
Salt to taste
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala- 1/8 tsp
Turmeric powder - 1/8 tsp
Ginger & Garlic paste-1/4tsp
Avocado mashed-2
Lemon juice - 1 tsp
Chopped coriander & curry leaves
Tempering
Oil-3tsp
Mustard & Jeera -1/2 tsp each
Method
Heat oil in a pan temper it with above ingredients.
Add onion & green chillies fry till light brown,now add the tomato,ginger & garlic paste & all the dry ingredients.
Fry till raw smell has disappeared & oil has separated the masala.
Reduce the flame & add the mashed avocado give a quick mix & switch off the stove.
Lastly add the lemon juice,curry & coriander leaves & mix.
Best served with Roti.

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Saturday, May 14, 2016

Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe

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Bedmi Puri
Ingredients for the dough
Urad dal - 1/4 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Hing - 1/8 tsp
Powdered fennel seeds / Somph - 1/2 tsp
Oil - 2 tsp
Grated ginger - 1/4 tsp
Salt to taste
Whole wheat flour - 1 cup
Water very little needed
Other ingredients
Oil to deep fry
images of Bedmi Puri Recipe / Urad Dal Puri Recipe / Bedmi Poori Recipe
Bedmi Puri
Method
Soak urad dal in water for 3 hours.drain out the water & grind to a coarse paste.
Sprinkle very little water to grind.
Take a bowl add the wheat flour,ground urad dal paste,oil & all the dry masala mentioned above.
Sprinkle water & form a tight dough.Do not add too much water.Your dough will be slightly sticky.
Cover the dough & rest it for 30 minutes.
Grease your palm and divide the dough into small equal size balls.
Roll out these ball into a semi thick disc.Use flour for dusting while rolling out the poori.
Heat oil in a pan slowly slide the poori into the hot oil.Press gently on top for the poori to puff up.
Turn the other side & deep fry till both sides are light brown.
Remove on a kitchen paper for the extra oil to get absorbed if any.
Serve them hot with any gravy you like.
Note:
a) Do not add too much water while kneading the dough,just sprinkle.
b) Do not roll it out very thin otherwise your pooris will not puff up.
c) Increase the spice level according to your taste buds.

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Thursday, May 12, 2016

Egg Pepper Fry Recipe / Muttai Milagu Varuva Recipe / Easy Egg Fry Recipe

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Egg Pepper Fry
Ingredients
Boiled eggs-6
(make slits on it)
Chopped onion -1
Chopped tomato-3
Curry leaves few
Tempering
Jeera/Cumin-1tsp
Cardamom-1
Cinnamon- a small piece
Oil-1tbsp
Grind to a smooth paste
Whole black pepper-1 & 1/2 tsp
Salt to taste
Turmeric powder-1/2 tsp
Ginger/Garlic paste-1tsp
Garam masala a pinch ( optional)
Method
Heat oil in a pan temper it with above ingredients.
Add onion & fry till light brown,add tomato & the ground paste.
Fry till raw smell has disappeared & oil has separated the masala.
Add the eggs gently mix it well combined with the masala.
Switch off the stove garnish with curry leaves.
Best served as side dish for rice or roti.

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Monday, May 9, 2016

Mamidikaya Thurumu Pickle Recipe / Mamidi Turumu Pachadi / Turumu Pachadi / Grated Mango Pickle

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Mamidikaya Turumu Pickle
Ingredients to be sun dried
Grated mango with skin-3 cups
Salt -1/3 cup
Turmeric powder-1tsp
Method
Mix all above ingredients together in a bowl.
Spread it on a plate & keep it in sun for 2 to 3 days or till all the water has evaporated.
Do not dry it till too crisp.
Tempering
Sesame oil-3/4 cup
Chilly powder-1/3 cup
Hing-1tsp
Powdered fenugreek/methi seeds-1/2tsp
Mustard-1 & 1/2 tsp
Method
Heat oil in a pan temper it with mustard seeds,switch off the stove when it starts to splutter.
Add the hing & fenugreek powder.
When still warm add the chilly powder & the sun dried grated mango,mix it well.
Cool the mixture completely & store it in a clean bottle.
Best served with curd rice.

Note:
a)If you want to keep it outside then make sure there is no water in the mangoes.
b)Store it in a very clean sterilized jar.
c)Cool the oil when still warm mix the chilly powder & mangoes.Do not add it when hot.

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Saturday, May 7, 2016

Udupi Rasam Powder Recipe / Saarina Pudi Recipe / Rasam Powder Udupi Style

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Udupi Rasam Powder
Ingredients
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop
Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Store it in a jar & keep it in fridge to retain the freshness.
Note:
a) Colour of the powder depends upon the quality of the red chillies.
b) I usually keep podi which has coconut in fridge to retain the freshness of the powder.

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Thursday, May 5, 2016

Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe

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Curd Idli
Ingredients
Mini Idli - 18
Salt to taste
Curd - 1 cup
Grated carrot - 1 tbsp
Chopped coriander leaves - 1 tsp
Sev or Boondhi - for garnish
Idli Podi - for garnish
Tempering
Oil - 1 tsp
Mustard,Urad dal.Jeera - together 1 tsp
Red chillies - 1
Curry leaves few
Chopped green chillies - 1
Grated ginger - 1/8 tsp
images of Thayir Idli Recipe / Thair Idli Recipe / Curd Idli Recipe / Dahi Idli Recipe
Curd Idli
Method
Heat oil in a pan and temper it with above ingredients.
Whisk curd with little salt,add the tempering,some grated carrot & chopped coriander leaves.
Mix well till everything is combined.
Arrange the mini idlis in a plate,pour the curd mixture on top.Keep in fridge for 10 minutes
Just before serving garnish with grated carrot,coriander leaves,sev
& idli powder sprinkled on top.
Serve it immediately!
Note:
a)You can do a variation by adding imli/tamarind chutney & green chutney on top.
b)For garnish you can even add some fried cashew nuts.
c)Do not use sour curd for this recipe.If your curd is sour add some milk.
d)If you don;t have mini idli plate make regular size idli & cut into small cubes.
e)This can be served as an appetizer.

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Wednesday, May 4, 2016

Menthi Koora Pappu Recipe / Methi Dal Recipe / Menthi Kura Pappu

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Menthi Koora Pappu
Ingredients
Chopped fresh methi/fenugreek/vendaya keerai- 1 small bunch
Salt to taste
Chopped onion-1/4
Chopped tomato-1 small
Turmeric powder-1/4tsp
Toor dal -1/2 cup
Oil-1tsp
Tempering
Oil-2tsp
Mustard-1tsp
Urad dal-1/2tsp
Jeera/Cumin-1/2tsp
Red chilly-1
Red chilly powder-1/2tsp
Turmeric powder -a pinch
Crushed garlic-3
Method
Heat 1 tsp of oil in a pressure cooker fry methi leaves,onion,tomato for a minute.
Add the washed dal,turmeric powder & needed water and pressure cook till soft,mash it well.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the dal & mix it well.
Best served with plain rice with little ghee.

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Tuesday, May 3, 2016

How to keep coriander leaves fresh in fridge / How to keep cilantro fresh.

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Keeping cilantro fresh
This is the easy way i follow to keep my cilantro/coriander leaves fresh for more than a month in refrigerator.
Once you buy a bunch of coriander leaves remove the string from the bunch.
Loosen then remove rotten leaves from the bunch if any.
Fill a tall glass beer mug or any tall glass with tap water.
Immerse the bunch into the water till the stems are in.
Store it in fridge this will stay fresh for a month.
Change water if colour changes.

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Monday, May 2, 2016

Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli

images of Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli
Oats Murukku
Ingredients
Quick Oats -1/2 cup powdered
Rice flour-1 cup
Besan/Gram Flour-1/2 cup
Chilly powder- 3/4 tsp
Hing-1/2tsp
Ajwain-1/2tsp
White sesame seeds-1tsp
Salt to taste ( around 1 tsp )
Hot oil - 1 tbsp
Oil-for frying
images of Oats Murukku Recipe / Oats Muruku Recipe / Oats Chakli
Oats Murukku
Method
Take a bowl add rice flour,besan,powdered oats,hing,chilly powder,sesame seeds,ajwain,salt & hot oil.Mix it well.
Add water little by little & make a soft dough.
Grease the murukku press & fill the dough.
Heat oil and press the dough directly into the hot oil.
Deep fry the murukku in medium high flame till crisp & light brown on both sides.
Remove it on a kitchen paper for extra oil to get absorbed if any.
Cool & store it in a air tight container.

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