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Sunday, December 30, 2018

Ginger Tambli Recipe / Shunti Tambli / Shunti Tambuli Recipe / Ginger Raita- Udupi Recipes

images of Ginger Tambli Recipe / Shunti Tambli / Shunti Tambuli Recipe / Ginger Raita- Udupi Recipes
Ginger Tambli
Ingredients fried in oil
Oil - 1 tsp
Whole pepper - 1/2 tsp
Jeera/Cumin seeds - 1/4 tsp
Chopped ginger - 1 tbsp heaped
Grated coconut - 1/4 cup
Curry leaves few
( Heat oil in a pan and fry these ingredients till light brown.Cool add salt and grind to a fine thick paste)
Other ingredients
Thick Curd - 1 cup
Tempering ingredients
Oil or Ghee - 1/2 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies broken/ Mor Milagai/ Sun dried curd chillies - 1
Method
Pour curd into a bowl add the ground paste and whisk it well
Heat oil in a pan and temper it ,pour this into the curd mixture.
Mix and serve with plain rice.
Note:
Pepper can be replaced with green chilly or red chilly.
Make sure curd is not sour.

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Thursday, December 27, 2018

Ragi Sweet Adai / Kezhvaragu Sweet Adai / Ragi Pancakes / Finger Millet Sweet Pancake

images of Ragi Sweet Adai / Kezhvaragu Sweet Adai / Ragi Pancakes / Finger Millet Sweet Pancake
Ragi Sweet Adai
Yields : 6 Adai
Ingredients
Ragi flour / Finger Millet flour - 1 cup
( roast till its just warm this is optional)
Ripe banana - 1
Cardamom -4
Nutmeg - a pinch
Salt - a pinch
Grated coconut - 1/4 cup
Jaggery - 1/2 cup heaped
( reduce if you think its too sweet for you)
Oil and Ghee - as needed
Method
Take a blender /mixi jar add the coconut,banana,cardamom,nutmeg and salt blend it to a smooth paste.Add very little water if needed.
Remove it into a bowl add the ragi flour and mix.Pour water little by little and mix till you get a thick batter consistency.
Heat a tawa add few drops of ghee and oil take a ladle of batter and spread it evenly cover it with a lid and cook it in low flame.Flip other side and add few more drops of ghee and cook.
Remove it on a plate and serve them hot.

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Wednesday, December 26, 2018

Omavalli Rasam / Karpooravalli Leaves Rasam / Ajwain Leaf Rasam - Indian Soup

images of  Omavalli Rasam / Karpooravalli Leaves Rasam / Ajwain Leaf Rasam
Karpooravalli Rasam
Ingredients for tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Red chillies - 1
Methi - 5 seeds
Hing - 1/8 tsp
Other ingredients
Tomato chopped - 1 large
Garlic crushed - 2
Diluted tamarind juice - 1/2 cup
Water as needed
Rasam powder - 1 tsp
Turmeric powder - 1/4 tsp
Chopped omavalli leaves - 15
Curry and coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Add chopped tomato garlic and half of chopped karpooravalli leaves,saute till tomatoes are soft.
Now add the rasam powder,hing,salt,turmeric powder and tamarind juice,add water as needed.
Bring this rasam to a boil and switch off the stove.
Garnish with remaining karpooravalli leaves,curry & coriander leaves.
Note:
a) If you don't have rasam powder ready in your pantry just add crushed pepper & jeera.
b) Instead of chopping the leaves you can grind and add the paste to rasam.
c) This rasam is best remedy for cold and cough.

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Saturday, December 22, 2018

Mango Salsa / Fresh Mango Salsa / Easy Mango Salsa Recipe - Mexican Salsa

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Mango Salsa
Ingredients
Small ripe mango - 1
( skin removed and cut into small cubes)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped coriander leaves - 2 tsp
Red bell pepper/Capsicum - 2 tbsp
Chopped Jalapeno chilly or any kind chilly -1
Lemon juice - 1/2 of a lime
Salt to taste
Olive oil - 1tsp
Cumin powder - a generous pinch
Method
Take a wide bowl add all the above ingredients.
Mix gently till everything is well combined.
Serve immediately with tortilla chips or tacos.
Note:
There is no measurement for this recipe just add ingredients according to your taste.

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Wednesday, December 19, 2018

Chettinad Eral Chukka/ Chettinad Prawn Chukka Fry / Chettinad Style Prawn Fry / Shrimp Dry Fry

images of Chettinad Eral Chukka/  Chettinad Prawn Chukka Fry / Chettinad Style Prawn Fry / Shrimp Dry Fry
Chettinad Eral Chukka
Ingredients ground to a smooth paste
Red chillies - 2
Whole pepper - 1/2 tsp
Jeera/Cumin- 1/4 tsp
Fennel seeds/Somph - 1/2 tsp
Star anise petal - 1
Cloves -2
Cardamom -1
Cinnamon - a small piece
Black stone flower/Kalpasi - a small piece
Ginger and Garlic paste - 1 tsp
Curry leaves few
Tomato - 1 small
Turmeric powder - 1/4 tsp
Other ingredients
Oil - 3 tsp
Coconut oil - 1 tsp
Mustard - 1/2 tsp
Prawns/Shrimps - 400 gms
Slit green chilly -1
Chopped onion - 1 small
Curry leaves few
Coriander leaves for garnish
Salt to taste
Method
Heat oil in a pan temper it with mustard seeds,then add onion,curry leaves and green chillies saute till light brown.
Add the ground masala and saute till oil separated the pan and raw smell has disappeared.
Now add the washed cleaned prawns mix well pour little water,salt as needed cover and cook.
Remove the lid and fry till its dry lastly add 1tsp of coconut oil some curry and coriander leaves.
Best served as a side dish for rice.

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Monday, December 17, 2018

Tandoori Masala Recipe / Homemade Tandoori Masala Powder / Tandoori Masala Spice Mix Recipe

images of Tandoori Masala Recipe / Homemade Tandoori Masala Powder / Tandoori Masala Spice Mix Recipe
Tandoori Masala
Ingredients
Dry long red chilies - 20
Coriander seeds - 3 tbsp
Jeera/Cumin seeds - 2 tbsp
Black peppercorns - 1 tbsp
Fenugreek seeds/Methi seeds- 1 tsp
Cinnamon - 3" piece
Green cardamom - 7
Cloves - 7
Black cardamom - 2
Kasoori methi/Dry fenugreek leaves - 1 tbsp
Black salt - 1 tsp
Method
Dry roast all above ingredients ( except kastoori methi and black salt) till nice flavour comes out.
Switch off the stove and add kastoori methi and black salt.
Cool completely and dry grind to a fine powder.
Sieve it well to get a smooth powder.
Store it in a clean dry jar.Use as you need.

Courtesy; My friend

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Wednesday, December 12, 2018

Caprese Salad Recipe / Sliced Tomato Mozzarella Salad - Easy Salad Recipes

images of Caprese Salad Recipe / Sliced Tomato Mozzarella Salad - Easy Salad Recipes
Caprese Salad
Ingredients
Fresh Mozzarella cheese - 7 slices
Tomato - 7 slices
Fresh basil leaves - 12 leaves
Salt & Pepper to taste
Extra Virgin olive oil as needed to drizzle on top
Method
Take a tray arrange the cheese and tomato alternatively.
Place fresh basil leaves in between the slices.
Spring salt & pepper on top.
Lastly drizzle olive oil over the salad,serve it as an appetizer.

Note:
Some add balsamic vinegar to this salad for extra taste

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Monday, December 3, 2018

Badam MIlk Powder / Homemade Badam Milk Powder Recipe / Instant Badam Milk Powder Recipe / Badam Malt

images of Badam MIlk Powder / Homemade Badam Milk Powder Recipe / Instant Badam Milk Powder Recipe / Badam Malt
Badam Milk Powder
Ingredients
Badam flour / Blanched Almond flour or Powdered blanched almonds - 6 tsp heaped
( Bought almond flour from Costco))
Sugar powdered - 6 tsp
( reduce if its too sweet for you)
Cardamom powder - 1 tsp heaped
Pistachio powdered - 1 tsp heaped
Crushed saffron - 1/2 tsp
Sarapappu / Charoli/Chironji - for garnish
Milk as needed
Method
Take a mixi jar and powder sugar,pistachio,saffron to a fine dry powder.
Lastly add the almond flour and cardamom powder and run once to make sure the powders are all well combined.
Store this in a clean jar in fridge.

How to make Badam drink:
Heat 1 cup of milk add 1 tsp or as needed of the above badam powder and give a boil.
Add sugar if needed.
Switch off the stove add the chironji and serve this drink hot or cold.

Note:
Here i have used ready made almond flour if you don't have then soak almonds in hot water remove skin and pat them dry.Then dry roast in a pan to make sure there is no water,cool and dry powder the almonds.Your almond powder is ready.

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Tuesday, November 27, 2018

Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe

images of Tirupati Urad Pepper Vada / Tirupati Vada Recipe / Milagu Vadai  Recipe / Pepper Vadai Recipe / Whole Urad Dal Vada Recipe
Tirupati Vadai
Ingredients
Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Method
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
Note:
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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Sunday, November 25, 2018

Egg Pepper Roast / Muttai Milagu Varuval / Pepper Egg Fry / Egg Pepper Fry

images of Egg Pepper Roast / Muttai Milagu Varuval / Pepper Egg Fry / Egg Pepper Fry
Egg Pepper Roast
Ingredients dry roasted till light brown and grind to a fine powder
Coriander seeds/Dhania - 1/2 tsp
Pepper - 3/4 or 1 tsp
Jeera/Cumin seeds - 1/2 tsp
Cinnamon - a very small piece
Cloves -1
Fennel seeds - 1/4 tsp
Khus Khus - 1/8 tsp ( optional)
Other ingredients
Boiled eggs - 4
( make slits on all sides of the egg)
Sliced onion - a handful
Slit green chillies -1
Curry leaves few
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Turmeric powder - 1/8 tsp
Tempering
Oil - 6 tsp
Mustard - 1/2 tsp
Red chillies broken -1
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,curry leaves,green chillies fry till onions are light brown add the ginger /garlic paste,salt and turmeric powder saute for a minute.
Now add the eggs and fry them gently.add the ground powder and mix till the eggs are well coated.
Sprinkle very little water and give quick mix,switch off the stove garnish with coriander leaves.
Best served as side dish for rasam or sambar rice.
Note:
The above spice level was perfect for our family adjust according to your comfort.

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Monday, November 19, 2018

Egg Drop Soup Recipe / How To Make Egg Drop Soup / Chinese Egg Drop Soup - Soup Recipes

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Egg Drop Soup
Ingredients
Vegetable Broth or Chicken Broth - 4 cups
Corn starch - 1 tbsp
( Dilute it with little water this is used for thickening the soup,its totally optional)
Eggs beaten - 2
Salt & pepper to taste
Grated ginger - 1 tsp
Chopped spring onion - a handful
Soy sauce - 1 tsp
images of Egg Drop Soup Recipe / How To Make Egg Drop Soup / Chinese Egg Drop Soup - Soup Recipes
Egg Drop Soup
Method
Pour the broth in a sauce pan add the seasoning,few chopped spring onions,soy sauce and ginger.
Bring this to a boil now slowly pour the whisked eggs into the boiling broth and keep stirring using a fork or spoon and cook for a minute
If you want a thick soup then add the diluted corn starch and quickly mix it.
Switch off the stove garnish with spring onions and serve hot.


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Wednesday, November 14, 2018

Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack

IMAGES OF Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack
Sarva Pindi
Yields:7
Ingredients
Rice flour - 1 cup heaped
Salt to taste
Channa dal - 1/8 cup
( soak it in water for 1 hour)
Roasted sesame seeds - 1 tbsp
Roasted and crushed peanuts - 1/4 cup
Chopped coriander leaves - 1 tsp
Curry leaves chopped few
Chopped onion - 1 tbsp
Chopped or grated ginger - 1/4 tsp
Chopped green chillies - 2
Cumin/Jeera - 1tsp
Red chilly powder - 1/2 tsp
Water as needed
Oil to deep fry
images of Sarva Pindi Recipe / Ginne Appa Recipe / Tapala Chekka Recipe / A Traditional Telangana Snack
Sarva Pindi
Method
Take a bowl add all above mentioned ingredients.
Slowly add water and make a soft dough.
Divide the dough into equal size balls.
Mean while heat oil in a pan,take a small plate place a ball of dough, press and spread the dough into a semi thin disc.( see picture)
Make holes all around the chekka/disc when the oil is hot slowly slide the plate into the oil.
Wait for couple minutes and slowly release the chekka/disc using a knife from the plate.Remove the plate from the oil.
Deep fry these chekka till crisp and light brown on both sides in medium high flame.
Remove it on a kitchen tissue and enjoy this crispy snack with your tea.

Note:
a) If you are not comfortable to put the plate in oil just spread it on a plastic sheet lift from the sheet and slowly slide it into the oil.
b) All ways deep fry in medium high heat.
c) Some add spring onions too for extra flavour.

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Monday, November 12, 2018

Sweet Mixed Fruit Pachadi Recipe / Kalyana Sweet Pachadi Recipe / Sweet Fruit Relish

images of Sweet Mixed Fruit Pachadi Recipe / Kalyana Sweet Pachadi Recipe / Sweet Fruit Relish
Sweet Fruit Pachadi
Ingredients
Chopped fruits of your choice - 1 & 1/2 cups
( I used apple,green seedless grapes,orange,pineapple)
Honey - 1 tsp
Chopped cashew nuts - 2 tsp
Raisins - 2 tsp
Tomato crushed- 1
Sugar - 1/2 cup
Water - 1/2 cup
Rose essence or Pineapple essence - few drops
( I used pineapple essence)
Red food colour - a pinch ( optional)
Method
Crush one tomato and keep it aside.
Boil water and sugar once the sugar has melted add the crushed tomato and cook.
Cook till the mixture has come to a semi thick jam consistency mix in the food colour and switch off the stove.Let this cool completely.
Add the nuts,fruits,essence & honey mix well and rest it for 2 hours.
Your sweet fruit pachadi is ready to serve,

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Saturday, November 3, 2018

How to make Sugar Cane Juice at home / Homemade Sugarcane Juice / Karumbu Juice

images of How to make Sugar Cane Juice at home / Homemade Sugarcane Juice / Karumbu Juice
Sugarcane Juice
Ingredients
Fresh sugarcane - 1
Lemon juice -2 tsp
Ginger a very small piece
Water as needed
images of How to make Sugar Cane Juice at home / Homemade Sugarcane Juice / Karumbu Juice
Sugarcane Juice
Method
Wash the sugarcane well and wipe it.
Break into long pieces now using a sharp knife or sugarcane peeler remove the outer layer.
Chop the sugarcane into very small pieces.Put these pieces inside a blender/mixi.
Do not put big pieces into your blender,your blender may break.
Add the ginger pieces and little water.
I used the extract juice option and removed the juice.
Filter the juice using a fine strainer.I filtered second time using a clean cloth to get a clear juice.
Add lemon juice mix and serve immediately.

Note:
a) Chop the pieces into small pieces otherwise your blender will stop working.
b) Filter twice to get a clear juice.

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Wednesday, October 31, 2018

Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udupi Recipes

images of Gojjavalakki / Huli Avalakki / Poha puliyogare / Aval Puliyodharai - Udipi Recipes
Gojjavalakki
Ingredients for spice powder
Dhania/Coriander seeds - 1 tsp
Byadgi red chillies - 1
Pepper - 1/4 tsp
Jeera/cumin seeds - 1/4 tsp
Fenugreek seeds/Methi - 1/8 tsp
Method
Dry roast the ingredients till light brown.Cool and make a fine powder.

Ingredients for tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal -1 tsp each
Ground nut - 2 tsp
Sesame seeds - 1 tsp
Red chillies - 1
Hing - a pinch
Curry leaves few
Grated coconut - 3 tsp
Method
Heat oil and add all above ingredients except coconut.
Fry till light brown,switch off the stove and add the coconut and mix.

Other ingredients
Thick Poha - 1 cup
( grind to a coarse powder)
Salt to taste
Turmeric powder - 1/8 tsp
Red chilly powder - 1/4 tsp
Jaggery - 1/2 tsp
Semi thick tamarind water - 1/4 cup
Water - 3/4  cup
Oil - 1 tsp
Method
Take a wide bowl add the ground poha,salt,turmeric powder,red chilly powder,ground spice powder,one teaspoon oil,jaggery,tamarind water and water.Add more water if you think its dry
Mix everything well cover and rest for 10 minutes.Using your fingers crumble,this will look like bread crumbs.
While the tempering in still hot add this poha mixture and mix it well.
Serve it for breakfast or at tea time.
Note:
a) Make sure you use thick poha,do not grind too fine it should be a coarse rava consistency.
b) You can use ready made puliyogare powder or rasam powder instead of above mentioned spice powder.
c) Do not switch on the stove after adding the poha mixture into the tempering.Mix it in the heat of the hot tempering.
d) Adjust sweetness and sourness according to your taste buds.

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Monday, October 29, 2018

Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe - Diwali Recipes

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Ingredients
Ready made store bought rice flour - 1 cup
Jaggery - 1/2 cup
Water - 1/4 cup
Cardamom -4
Dry ginger powder - 1/4 tsp
Ghee - 1 tsp
Oil to deep fry
images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Take the store bought rice flour in a bowl,sprinkle water little by little.
Using your fingers mix the rice flour till it resembles like bread crumbs..When you press the flour it should hold the shape ( see picture).
If you break the flour they should crumble easily.Then your flour is in right consistency.
Take a mixi jar add the cardamom ,dry ginger and rice flour.Powder them finely and then sieve it well to get a smooth powder.
Your rice flour is ready to use.Always keep the flour covered to retain its moisture content..

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method 
Take a pan add jaggery and water boil till jaggery has dissolved.
Now filter the syrup to remove any impurities.
Bring this syrup to a nice boil,keep a small plate pour some water water in it.
Pour a drop of syrup into the water if you are able to form a soft ball ( see picture) then the consistency is right.

images of Adhirasam Recipe Using Ready Made Rice Flour / Adhirasam Recipe / Arisalu Recipe/ Ariselu Recipe
Adhirasam
Method
Switch off the stove and pour the syrup into the rice flour,keep mixing till it forms to a soft slightly flowing consistency.If you still have some left over syrup save it for some other recipe do not add all the syrup.
Cover this mixture in a closed container and keep it at room temperature overnight.
Next day divide the dough into small balls,grease a sheet with ghee and press these balls to a flat semi thick disc.
Heat oil in a pan & in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladles to remove excess oil.
Store it in a air tight container and enjoy!
Note:
a)Add jaggery liquid little by little,the consumption of jaggery depends upon the quality of rice.
b) Poppy seeds or sesame seeds can be added to the flour for extra taste.
c) Do not flatten the adhirasam very thin,otherwise while frying it becomes crisp or will break.
d)Flip immediately once it rises in oil.Do not deep fry till dark brown,otherwise your adhirasam will become hard.

Click HERE for traditional method of making Adhirasam.
https://www.sailajakitchen.org/2013/09/adhirasam-arisalu.html )

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Thursday, October 25, 2018

Mixed Nuts Burfi / Nuts Burfi Recipe / Easy Diwali Recipes - Healthy Burfi Recipe

images of Mixed Nuts Burfi / Nuts Burfi Recipe - Healthy Burfi Recipe
Mixed Nuts Burfi
Ingredients
Almonds/Badam-1 cup
(I used the whole almonds with skin)
Unsalted pistachio-1 cup
Macadamia -1 cup
Sugar-2 & 1/2 cups
Water-1 cup
Ghee-2 cups
Method
Dry roast all the nuts separately till its slightly warm,do not burn the nuts.Cool and dry grind to a fine powder,keep it aside.
Dissolve sugar in water,bring it to a boil.Once you have got the 1 string consistency add the powdered nuts.
Reduce the flame and mix it well.Once it starts to thicken slowly add the ghee.Mix till the mixtures leaves the sides of the pan,pour it into a greased tray.
While still warm cut into desired shapes & enjoy!!!!!
Note:
a) Use any combination of nuts of your choice.

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Tuesday, October 23, 2018

Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Ingredients
Rice flour - 1 & 1/2 cups
Red quinoa - 1/2 cup heaped
( Dry roast & powder it fine)
Salt - 1 tsp heaped or to your taste
Red chilly powder - 1 tsp heaped
Hing - 1/2 tsp
White sesame seeds - 1 tbsp
Coarsely powdered peanuts - 2 tbsp
Melted butter - 1 tbsp
Water - 1 cup approximately
( Add if needed more)
Chopped curry leaves - 15
Other Ingredients
Oil to deep fry

images of Quinoa Thattai Recipe / Quinoa thattai Murukku Recipe / Quinoa Nippattu / How To Make Thattai With Quinoa.
Quinoa Thattai
Method
Take a bowl add all the above mentioned ingredients except oil & water.
Add water little by little to form a semi soft dough.Do not make it too soft or too tight.
Grease a plastic sheet with oil take a small ball of dough & flatten it to a semi thin disc.
Prick the thattai with a fork all around,this prevents them to puff up & helps to fry evenly.
Heat oil in a pan when hot slide each thattai carefully into the oil.
In medium high flame fry both sides till crisp & light brown.
Remove it on a paper towel for extra oil to get absorbed if any.
Cool them completely & store it in a air tight container.
Note:
a) Soaked channa dal & garlic can be added for extra taste.


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Saturday, October 20, 2018

Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes

images of Thinai Salad / Foxtail Millet Salad - Healthy Salad Recipes
Thinai Salad/Foxtail Millet salad
Ingredients
Cooked Thinai / Fox tail millet - 1/4 cup
Chopped onion -  a handful
Chopped green apple - a handful
Chopped capsicum - 1 tbsp
Chopped green chillies - 1
Chopped carrot - a handful
Chopped coriander leaves - 2 tsp
Chopped almonds or nuts of your choice -6
Chopped dates - 2
Pomegranate - 1/8 cup
Olive oil - 2 tsp
Lemon juice - 1 tbsp
Salt & pepper to taste
Roasted and powdered jeera / cumin - a generous pinch
Method
Take a wide bowl put all the above ingredients.
Gently mix to make sure everything is well combined.
Serve immediately.
Note:
Use your creativity to make your salad more interesting.

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Monday, October 15, 2018

Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal

images of Palak Keerai Chutney / Spinach Chutney / Keerai Chutney / Palak Masiyal
Palak Keerai Chutney
Ingredients to be cooked with very little water till soft
Chopped palak- 2 cups
Green chillies-2
Chopped onion-1tsp
Salt to taste
Turmeric powder-1/8tsp
Tempering
Mustard,Jeera,Urad dal -each 1/4tsp
Red chillies-2
Curry leaves -little
Crushed garlic-3
Hing-a pinch
Oil-2tsp
Method
Take a pan pour very little water & add all the above mentioned ingredients.
In a open pan cook the palak for 3 to 4 minutes(do not over cook & change the colour of the greens).
Switch off the stove,cool the mixture completely,blend it to a smooth paste.
Heat oil in a pan & temper it,pour this hot tempering into the ground mixture,mix it well.
Serve this yummy chutney with plain rice.

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Wednesday, October 10, 2018

Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney / Thoodhuvalai Keerai Thogayal / Trilobatum Leaves Chutney

images of Thoothuvalai Keerai Thuvaiyal / Thoothuvalai Chutney /Trilobatum Leaves Chutney
Thoothuvalai Keerai Thuvaiyal
Ingredients
Urad dal - 1 tbsp
( i used whole urad dal with skin)
Red chillies - 2 to 3
Thoothuvalai Keerai - 1/2 Cup
Tamarind a small piece
Hing - 1/8 tsp
Salt to taste
Ginger chopped - 1 tsp heaped
Oil - 1 tsp
Method
Heat oil in a pan roast urad dal,red chillies,hing and ginger till light brown.
Now add the toothuvalai kerai and fry till the leaves shrink.add salt mix and switch off the stove.
Cool mixture and grind to a smooth paste.
Mix with hot rice and enjoy.

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Monday, October 8, 2018

Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe

images of Semiya Upma Recipe / Vermicelli Upma Recipe - South Indian Breakfast Recipe
Semiya Upma
Ingredients for tempering
Oil - 4 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1 tsp
Cashew nuts - 6 broken
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Boiling water 1 & 1/2 cup
Salt to taste
Sliced onion - a handful
Slit green chillies - 2
Grated or chopped ginger - 1/4 tsp
Carrot - 1 small cubed
Peas - 1/4 cup
Curry leaves few
Ghee - 1 tsp
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies,ginger fry till onions change colour.
Add the vegetables and salt saute for couple minutes.
Add the roasted vermicelli and boiling water mix well cover it with a lid.
Cook till done switch off the stove add ghee and curry leaves.
Mix and serve hot with pickle or chutney.
Note:
a) If you are not adding water add 1 & 1/4 cup boiling water for 1 cup vermicelli.
b) Add vegetables of your choice.
c) Roasting the vermicelli is very important to avoid upma  getting mushy.
d) A perfect kids lunch box recipe.

Click HERE for Brown Rice Vermicelli Upma.

Brown Rice Semiya Upma
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Sunday, October 7, 2018

Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties

Images of Pineapple Rasam Recipe / Festive Pineapple Rasam / South Indian Pineapple Rasam / Rasam Varieties
Pineapple Rasam
Ingredients
Thur/Toor dal - 1/4 cup
( Cook and mash it well,dilute by adding some water,Keep it aside)
Chopped tomato -1
Chopped fresh pineapple - 1 cup
( Save 1/2 cup chopped pineapple and grind 1/2 cup into a smooth paste)
Salt to taste
Crushed pepper and jeera powder - 1 tsp together
Chopped curry and coriander leaves - few
Jaggery - 1/4 tsp
Hing - 1/8 tsp
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Crushed garlic 1
Method
Take a boil add all the above mentioned ingredients and  needed water except the pineapple juice/paste.
In low flame boil till pineapples are cooked.Switch off the stove and mix the pineapple paste and jaggery,adjust salt at this time.
Heat ghee in a pan and temper it ,pour this tempering into the hot rasam.
Mix and serve it with hot rice.

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Friday, October 5, 2018

Vazhakkai Podi / Valaikai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble

images of Vazhakkai Podi / Valakai Podi / Raw Banana Powder / Raw Banana Podi / Raw Plantain Crumble
Vazhakkai Podi
Ingredients
Raw banana/Vazhakkai - 1
Red chillies - 3
Urad dal - 1 tsp heaped
Thur dal - 1 tsp heaped
Salt to taste
Hing - 1/8 tsp
Oil - a drop
Method
Roast the raw banana in flame till dark or boil them with skin in a pressure cooker.
Cool and peel out the skin.Chop into small pieces or grate it.
Heat a drop of oil in a pan and roast urad dal,thur dal and chillies till light brown.switch off the stove and add salt and hing.
Cool and make a coarse powder lastly add the banana pieces and pulse once.
Add few drop of sesame oil and podi to hot rice mix and enjoy!

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Wednesday, October 3, 2018

Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe

images of Chilli Garlic Paneer / Chilli Paneer Dry Recipe / Hot Chilli Garlic Paneer / Quick And Easy Paneer Recipe
Chilli Garlic Paneer
Ingredients ground to a semi smooth paste
Kashmir red chillies - 6
Garlic - 8 cloves of garlic or add according to your taste
Salt to taste
Sugar - 1 tsp
Vinegar - 1 &1/2 tbsp
Soy sauce - 2 tbsp
( Add very little water and grind the above ingredients to a semi smooth paste)
Other ingredients
Cubed paneer - 1 cup heaped
( I have used homemade paneer click HERE for the recipe)
Chopped onion - a handful
Chopped spring onions - a handful
Oil - 6 tsp
Method
Heat oil in a pan fry onion and spring onions till light brown.
Now add the ground paste and saute till oil separates the masala.
Lower the flame add the paneer cubes and gently mix till all the paneer cubes are well coated.
Switch off the stove garnish with some spring onions.
Best served as an appetizer or with roti or fried rice.

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Tuesday, October 2, 2018

Zucchini Halwa Recipe / Easy Zucchini Halwa / Halwa Recipes

images of Zucchini Halwa Recipe
Zucchini Halwa
Ingredients
Shredded zucchini-2 cups
(squeeze out the water)
Sugar-3/4 cup
Khoya/Mawa-1/4 cup
Milk-1/2 cup
Cardamom powder-1/2tsp
Ghee-3tbsp
Fried nuts in ghee-1tbsp
Green food colour-a few drops(optional)
Saffron strings (optional)-little
Method
Heat ghee in a pan fry the zucchini till raw smell has completely disappears,
Pour milk & cook till it has evaporated.
Now add the sugar,food colour,khoya,cardamom powder & fried nuts,mix it well till the ghee separates the pan.
Garnish with saffron strings & serve the halwa warm.

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Monday, October 1, 2018

Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi - Indian Sweet Recipes

images of Badam Carrot Coconut Burfi / Almond Carrot Coconut Burfi
Badam Carrot Coconut Burfi
Ingredients ground to a thick smooth paste
Almonds - 1/2 cup
( soak it in hot water for 1 hour and remove the skin)
Grated carrot - 1/2 cup
Fresh grated coconut - 1/2 cup
Milk - 1 cup
Cardamom - 6
Nutmeg - a pinch
( Grind all the above mentioned ingredients to a smooth thick paste.Mix the saffron into the mixture.Measure the paste and take the same amount of sugar.I got 2 & 1/2 cups paste so i took 2 & 1/2 cups sugar/This sweetness was perfect for our family)
Other ingredients
Sugar - 2 & 1/2 cups
Saffron - a generous pinch
Oil - 1 tbsp
Ghee - 4 tbsp
( mix oil and ghee together in a bowl)
Method
Heat a non stick pan add the sugar and 1/2 cup of water let the sugar dissolve.
Keep stirring till its 2 string consistency, this will not take much time.
Now pour the ground paste reduce the flame and keep cooking till the mixture has become thick.the consistency will look like a thicker batter than a dosa batter.Do not add ghee till you reach this stage. ( this will take some time and be careful about the splash).
At this stage start adding the oil/ghee and keep mixing till the mixture leaves the sides of the pan and has completely absorbed the ghee.
Immediately pour it on a greased tray and cut it into desired shapes while still warm.

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Saturday, September 29, 2018

Tandoori Paneer Tikka / Paneer Tikka Recipe - Paneer Recipes

images of  Tandoori Paneer Tikka / Paneer Tikka Recipe - Paneer Recipes
Paneer Tikka
Ingredients for the marination
Paneer cubes - 10
Cubed onion as needed
Cubed colour capsicum as needed
Thick curd - 1/2 cup
Besan - 1/2 tsp
Red chilly powder - 3/4 tsp
Cumin powder - 1/4 tsp
Garam masala - 1/2 tsp
Chaat Masala - 1/2 tsp
Black salt - 1/8 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Yellow food colour - a pinch ( optional)
Crushed kasturi methi - 1/2 tsp
Mustard oil or any oil of your choice - 1 tbsp
Ginger and garlic paste - 1 tsp
Method
Take a wide bowl add all the above ingredients mix it well.
Now add the onion,capsicum and paneer pieces.
Gently mix cover and keep in fridge for 1 hour for marination.
Take a tooth pick or skewers insert the paneer,onion and capsicum in any order.
Heat a tawa and grill it on all sides till its light brown on all sides.or line a baking tray with a foil arrange the paneer skewers on the tray and brush it with some oil or butter.
Bake these for 10 to 15 minutes at 375 deg.F.Then broil it for another 5 minutes.
Remove from oven and squeeze some lemon juice and sprinkle chaat masala on top and serve it with any dip you like.

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Thursday, September 27, 2018

Cabbage Tomato Pappu / Andhra Cabbage Dal Recipe / Andhra Cabbage Tomato Pappu / Simple Cabbage Dal

images of Cabbage Tomato Pappu / Andhra Cabbage Dal Recipe / Andhra Cabbage Tomato Pappu / Simple Cabbage Dal
Cabbage Dal
Ingredients pressure cooked till soft
Thur/Toor dal / Pigeon pea - 1/3 cup
( slightly dry roasted till light brown,this step is optional)
Chopped cabbage - 2 cups
Chopped tomato - 2 small
Chopped green chillies -4
Chopped onion a handful
Turmeric powder - 1/2 tsp
( Pour water and pressure cook till soft.Mash it well and keep it aside)
Other ingredients
Salt to taste
Diluted tamarind juice - 1/4 cup
Tempering
Oil - 3 tsp
Mustard - 1 tsp
Channa dal,urad dal,jeera - each - 1/2 tsp
Red chillies -2
Curry leaves few
Hing a generous pinch
Crushed garlic - 4
Method
Pour tamarind juice add salt to the cooked cabbage dal mixture give a boil.
Heat oil in a pan and temper it with above ingredients,pour the tempering into the cooked dal cabbage mixture.
Mix and best served with rice or roti.

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Wednesday, September 26, 2018

Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes

images of Dosakaya Pulao / Dosakaya Rice / Yellow Cucumber Pulao - Rice Recipes / lunch Box Recipes
Dosakaya Pulao
Ingredients for grinding to a smooth paste
Mint leaves-a hand full
Coriander leaves-a hand full
Ginger & Garlic paste-1tsp
Green chillies-3
Salt to taste
Turmeric powder-1/4tsp
Other ingredients
Basmati rice-2 cups
Chopped Dosakaya-2 cups
Onion chopped-1/2
Tomato chopped-1/2
Tempering
Oil-3tsp
Ghee-1tsp
Cinnamon-1/4''
Cloves-3
Cardamom-2
Bay leaf-1
Jeera-1/4tsp
Shajeera-1/4tsp
Method
Heat oil & ghee in a pan temper it with above ingredients.
Fry the onions till light brown now add the ground paste,tomato & dosakaya fry it till oil separates the pan.
Add rice & water cover and ,cook till done.
Serve it hot with any raita.

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Tuesday, September 25, 2018

Menthe Tambuli / Methi Tambli / Fenugreek Seeds Tambali / Vendhaya Raita / Methi Raita - Udupi Recipes

images of Menthe Tambuli / Methi Tambli / Fenugreek Seeds Tambali / Vendhaya Raita / Methi Raita - Udupi Recipes
Methi Tambli
Ingredients fried and ground to a fine paste
Methi / Fenugreek - 3/4 tsp
Jeera - 1/2 tsp
Byadagi red chillies - 1
Grated coconut - 1& 1/2 tbsp
Oil a drop
( Heat a drop of oil fry methi,jeera and red chillies till light brown.Cool the mixture add coconut and grind to a smooth paste)
Tempering
Oil- 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies -1
Curry leaves few
Other ingredients
Thick sour curd - 1 cup
Salt to taste
Method
Beat the thick curd and add salt,now add the ground paste mix it well.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the curd mixture and mix.
Serve it with steamed hot rice.
Note:
Add very little water while grinding.
You can add green chillies instead of red chillies for grinding.
Try to use sour curd for this recipe to reduce the bitterness of methi.

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Saturday, September 22, 2018

Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast

images of Spicy Baby Potato Roast / Small Potato Roast / Small Potato Fry / Urulai Kizhangu Roast
Spicy Baby Potato Roast
Ingredients for marination
Boiled baby potatoes -18
(remove the skin)
Salt to taste
Red chilly powder - 3/4 tsp to 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Besan/Chick pea flour - 1 tsp
Rice flour - 1/4 tsp
Garam masala - 1/4 tsp
Crushed fennel seeds - 1/2 tsp
Water very little
( Take a bowl and all the above ingredients ,sprinkle very little water and mix.Make sure all the potatoes are well coated.Rest it for 10 minutes).
Other ingredients
Sliced onion - a handful
Curry leaves few
Lime juice or amchur powder - 1 tsp
Oil - 3 tbsp
( add more if needed)
Method
Heat oil in a pan add the onions and curry leaves saute for a minute.
Now add the marinated potatoes and in low flame roast it till crisp on all sides.
Switch off the stove and add the lemon juice or amchur powder,mix well.
Best served with sambar rice,rasam rice or curd rice.

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Friday, September 21, 2018

Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack

images of Methi Mathri Recipe / Crispy Methi Mathri Recipe / Fenugreek Crackers / Fenugreek Flavored Mathri / Indian Snack
Methi Mathri
Ingredients
All purpose flour / Maida - 1 cup
Ghee - 2 tbsp
Salt - 1/2 tsp or to taste
Turmeric powder - 1/4 tsp
Crushed black pepper - 1/2 tsp
Ajwain - 1/2 tsp
Chopped fresh methi leaves - less than 1/4 cup
Oil to deep fry
Method
Take a bowl add all the above mentioned ingredients mix it well.
Pour water little by little to form a tight dough.Cover and rest it for 15 minutes.
Roll the dough into a semi thick sheet use any shape cutter and cut them.
I have used a flower shaped cookie cutter.
Heat oil in a pan and deep fry in batches till light brown and crisp on both sides.
Remove it on a kitchen paper,cool and store it in an air tight container.
Note:
a) Fresh methi leaves always has a slight bitter taste,if you want to avoid then use dry kastoori methi.
b) Deep fry in medium low flame.
c) Prick the mathri with a fork once before you deep fry.

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Wednesday, September 19, 2018

Mooli Paratha / Mooli Ka Paratha / Muli Paratha / Radish Paratha / Mullangi Paratha -Indian Bread Recipe

images of Mooli Paratha / Mooli Ka Paratha / Muli Paratha / Radish Paratha / Mullangi Paratha -Indian Bread Recipe
Mooli Paratha
Ingredients
Wheat flour - 2 cups
Grated radish - 1 cup
( squeeze out the water completely)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Jeera/Cumin powder - 1/2 tsp
Dry mango powder/Amchur powder - 1/4 tsp
Grated ginger - 1/2 tsp
Chopped red chillies - 2 small
Chopped coriander leaves - 1 tbsp
Water as needed
Oil as needed
Method
Grated the radish and squeeze out the water completely.
Do not throw out the liquid use it in gravy or soup.
Take all the ingredients in a bowl and make a soft dough by sprinkle very little water if needed.
Divide the dough into equal size balls.Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Monday, September 17, 2018

Teriyaki Chicken / Easy Teriyaki Chicken / Chicken Teriyaki Recipe

images of Teriyaki Chicken / Easy Teriyaki Chicken / Chicken Teriyaki Recipe
Teriyaki Chicken
Ingredients for marination
Boneless chicken fillet - 4
( cut into medium size pieces)
Salt to taste
Orange - 1 large
( Squeeze out the juice)
Honey - 3 tbsp
Soy sauce - 6tbsp
Grated ginger - 1 tsp
Sesame oil - 1 tbsp
Method
Take a wide bowl marinate the chicken with the above mentioned ingredients for 30 minutes.
Heat an iron skillet place the chicken pieces only and in medium high flame cook both sides.
Remove the pieces on a plate add 1 tbsp of butter to the same pan pour the marinate and cook till its thick.Now add the fried chicken pieces and toss well.
Switch off the stove garnish with roasted sesame seeds and spring onions..
Serve hot with plain rice.

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Friday, September 14, 2018

Easy Thakkali Kuzhambu Recipe / Tomato Kulambu Recipe / Tomato Gravy / Coimbatore Style Thakkali Kuzhambu - Kulambu for Idly/dosa

images of Easy Thakkali Kuzhambu Recipe / Tomato Kulambu Recipe / Tomato Gravy / Coimbatore Style Thakkali Kuzhambu - Kulambu for Idly/dosa
Thakkali Kulambu
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Pottu kadalai/Roasted gram dal - 1 tbsp
Fennel seeds - 3/4 tsp
Poppy seeds - 3/4 tsp
Byadagi chillie or regular red chillies- 2
Cinnamon - 1/4 " stick
Cloves -2
Garlic cloves -2
Salt to taste
Turmeric powder - 1/4tsp
Small tomatoes - 3
( Add water and grind the above ingredients to a smooth paste.Keep it aside)
Other ingredients
Oil - 4 tsp
Mustard - 1/2 tsp
Kalpasi / Black stone flower
Curry leaves few
Chopped onion - a handful
Slit green chillies - 1 or 2
Coriander leaves for garnish
Method
Heat oil in a pan temper it with mustard and kalpasi add curry leaves.green chillies & onion saute till onions are transparent.Pour the ground paste and fry for a minute.
Pour water as needed for the gravy and boil for 5 to 10 minutes till raw has disappeared and slightly thick.
Switch off the stove garnish with coriander leaves.
Best served with Dosa or Idli.

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Monday, September 10, 2018

Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma

images of Thinai Upuma / Thinai Vegetable Upuma / Thinai Rava Upma / Foxtail Millet Upma / Thinai Arisi Upma
Thinai Upuma
Ingredients
Thinai / Foxtail Millet - 1 cup
Water - 2 & 1/2 cups
Salt to taste
Mixed Vegetables - 1/2 cup
Sliced onion - a handful
Slit green chillies - 3
Curry leaves few
Grated or chopped ginger - 1/4 tsp
Cherry tomato - 4
(use any tomato i used cheery tomato from my garden)
Coconut oil - 1 tsp
Tempering
Oil - 3 tsp
Mustard,Urad Dal.Channa dal - 1/4 tsp each
Red chillies - 1
Cashew nuts chopped -6
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,green chillies,ginger and curry leaves fry till light brown.
Now add the vegetables,tomato and saute for couple more minutes.
Pour the water and needed salt give a boil reduce the heat add the washed thinai.
Mix well cover and cook till done just before switching off the stove add 1 tsp of coconut oil.
Mix and serve them hot with any chutney you like.

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Wednesday, September 5, 2018

Andhra Chicken Fry / Kodi Vepudu Recipe / Andhra Style Chicken Fry

images of Andhra Chicken Fry / Kodi Vepudu Recipe / Andhra Style Chicken Fry
Andhra Chicken Fry
Ingredients for marination
Chicken - 1 pound
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1 tsp
Thick curd - 1/4 cup
Ginger & Garlic paste - 2 tsp
( Mix all above ingredients together and rest it for 30 minutes)
Tempering
Oil - 1/4 cup
( Reduce if you don't want too much oil.Usually this chicken is cooked in more oil as we don't add much water)
Cinnamon stick 2
Bay leaf -1
Cloves - 2
Cardamom -1
Other ingredients
Chopped onion - 1 small
Chopped tomato - 1
Curry leaves & coriander leaves few
Method
Heat oil in a pan and temper it with above ingredients.
Add onion,tomato and curry leaves fry till onions are light brown.
Now add the marinated chicken and saute for 2 to 3 minutes.Close it with a lid and cook in medium high flame, fry till chicken is cooked and gravy is dry.Sprinkle very little water while cooking if needed.
Garnish it with curry and coriander leaves mix and best served with plain rice or Roti.

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Tuesday, August 28, 2018

Easy Milk Cake Recipe / Yummy Milk Cake Recipe / Milk Cake Kalakand Recipe

images of Easy Milk Cake Recipe / Yummy Milk Cake Recipe / Milk Cake Kalakand Recipe
Milk Cake Kalakand
Ingredients
Whole Fat Milk - 6 cups
Sugar -2 tbsp
Lemon juice - 2 tsp
Ghee - 1 tsp
Cardamom powder - a generous pinch
Saffron strings few for decoration
images of Easy Milk Cake Recipe / Yummy Milk Cake Recipe / Milk Cake Kalakand Recipe
Milk Cake Kalakand
Method
Pour milk in a heavy bottomed pan,in medium low flame boil the milk stirring in between to avoid burning at the bottom.This will take more than one hour.
When the milk has reduced and thickened  add the lemon juice.
Once the juice is added do not mix leave it to boil for couple minutes.
Now stir for the milk to curdle and has a grainy texture,add the sugar and stir till all the water has evaporated and colour has changed to light brown.
Mix in the cardamom powder and cook it for couple more minutes.
Grease a container or tray with ghee and pour the mixture into it.Spread the mixture evenly.
After 24 hours cut and serve.

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Sunday, August 26, 2018

Vepampoo Podi / Dried Neem Flowers Powder Recipe

images of Vepampoo Podi /  Dried Neem Flowers Powder Recipe
Vepampoo Podi
Ingredients
Vepampoo / Dried Neem flowers - 1/2 cup
Urad dal - 1 tbsp
Channa dal - 1 tsp
Sesame seeds - 1/2 tbsp
Pepper - 8
Red chillies - 6
Hing - 1/4 tsp
Salt to taste
Jeera/Cumin seeds - 1/2 tsp
Oil - 1 drop
Method
Dry roast all above ingredients except neem flowers till light brown in a drop of oil.
Switch off the heat and add the neem flowers and roast it in the pan heat.
Cool the mixture add salt and grind to a semi smooth dry powder.
Store it in a clean bottle,add a teaspoon of the podi to hot rice add ghee or sesame oil mix and enjoy.

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Tuesday, August 21, 2018

Kalakand With Chocolate Layer / Microwave Chocolate Kalakandh / Chocolate Kalakand

images of Kalakand With Chocolate Layer / Microwave Chocolate Kalakandh / Chocolate Kalakand
Chocolate Kalakand
Ingredients for bottom layer
Ricotta cheese - 15 oz can ( 426 gms)
Condensed milk - 14 oz can ( 396 gms)
Chopped nuts - 1 tbsp
( Almonds and Pistachio)
Saffron crushed - a generous pinch
Crushed cardamom -6
Ingredients for top layer
Nestle brand Semi sweet chocolate morsels- 3/4 cup
Butter - 1 tbsp
Milk - 1 tbsp
Method
Grease a pan with little ghee and keep it ready.
Dissolve the saffron in warm milk & keep it aside
Mix the ricotta cheese & condensed milk in a microwave safe bowl,mix it well.Make sure there are no lumps.
Microwave for 10 minutes uncovered.
Mix in intervals between every 2 minutes.
Just 30 seconds before the end add the saffron & crushed cardamom powder.
Mix & microwave again.
You will see that the water has completely evaporated,pour it on the greased tray & spread the top evenly.Let it cool for sometime
Meanwhile take the chocolate morsels,butter and milk in a microwave safe bowl.Microwave for 1 minutes or till the chocolate has melted.
Mix it well now pour it on top of the kalakand and sprinkle the chopped nuts.
Keep it in fridge for 2 hours and cut it with a sharp knife.
Note:
a) Each microwave is different so the cooking time can vary.
b) When ready to cut into pieces dip your knife in hot water and then cut for crack free neat pieces.

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