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Sunday, December 29, 2019

Prawn Vadai / Eral Vadai / Shrimp Patty

images of Prawn Vadai / Eral Vadai / Shrimp Patty
Prawn Vadai
Ingredients
Prawns - 30 medium size
( cleaned and washed)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Powdered fennel/Somph - 1/4 tsp
Powdered poppy seeds - 1/2 tsp
Powdered pottukadalai/roasted gram dal - 1/3 cup
Chopped onion - a handful
Chopped mint and coriander leaves - a handful
Ginger/Garlic paste - 1 tsp
Chopped or crushed Green chillies -2
Oil to deep fry
Method
Marinate the prawns with chilly,coriander,turmeric powders,garam masala and salt for 10 minutes.
Grind to a coarse paste,do not add water while grinding,transfer to a bowl.
Now add all the other ingredients and mix it well.If your mixture is watery add some more pottukadalai powder to get the right consistency.
Wet your fingers with water take small portion flatten it.
Heat oil in a pan slowly drop the patty into the oil .
Deep fry in medium low flame till cooked and golden brown colour on all sides.
Remove it on a kitchen paper and serve with hot with any dip you like.
Note:
a) I have used roasted gram dal for binding you can also use corn flour or ground channa dal paste.
b) Do not add water while grinding.

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Thursday, December 26, 2019

Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Banana Blossom Chutney

images of  Vazhaipoo Thuvaiyal / Vazhaipoo Thogayal / Valaipoo Thogayal / Banana Blossom Chutney
Vazhaipoo Thogayal
Ingredients
Vazhaipoo/ Banana Blossom chopped - 1& 1/2 cups
Salt to taste
Urad dal - 2 tsp
Channa dal - 1 tsp
Sesame seeds - 1 tsp
Red chillies - 4
Curry leaves few
Tamarind - a small piece
Grated coconut - 2 tsp
Hing - 1/8 tsp
Oil - 1 tsp
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Curry leaves few
Method
Heat oil in a pan add urad dal,channa dal,sesame seeds,hing and red chillies.fry till its light brown.
Add the banana blossom and few curry leaves saute till raw smell has disappeared.Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Heat oil and temper it with mustard seeds and curry leaves,pour the hot tempering into the thogayal/chutney and mix it well.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Friday, December 20, 2019

Garlic Soup Recipe / Roasted Garlic Soup Recipe - Healthy Soup Recipes

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Garlic Soup
Ingredients
Garlic cloves - 10
Chopped onion - 1/2 ( around 1/2 cup)
Chopped baby potato - 4 to 5
Salt and pepper to taste
Chopped fresh parsley - 1 tbsp
Italian seasonings - 1/4 tsp ( optional)
Vegetable stock - 5 to 6 cups
( add according to the thickness of the soup you want )
Olive oil or butter - 1 tbsp

images of  garlic soup
Garlic soup
Method
Heat a pressure cooker add oil / butter add chopped garlic and roast it till light golden brown.
Add the chopped onion and saute for few minutes.
Add the chopped potato and parsley saute,add salt /pepper and 2 cups of  the stock.
Pressure cook till potatoes are soft.Cool and blend it to a smooth mixture.
Transfer it to a pan and add remaining stock and just give a boil.
Lastly sprinkle the Italian seasonings and switch off the stove.
Garnish with some shredded cheese ( optional ) and serve hot.


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Monday, December 16, 2019

How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes

images of How to cook Pani Varagu Arisi / How to cook Proso Millet- Millet Recipes
Pani Varagu Arisi
Ingredients
Pani varagu arisi / Proso millet - 1/2 cup
Water - 1 & 1/4 cups


Method
Heat a pressure cooker add the proso millet and dry roast till its just hot.
Do not fry till it changes colour.
Pour water and pressure cook till done,cool and open the cooker lid.
Using a fork fluff up the rice and enjoy with any gravy of your choice!

Note:
a) If you are cooking it on a stove top method then add an extra 1/4 cup of water and cook it in very low flame till cooked.
b) If you want it too soft then add extra water as needed.


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Friday, December 13, 2019

Birinji Recipe / Brinji Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani

images of Birinji Recipe / Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani
Coconut Milk Rice
Ingredients
Basmati rice -2 cups
( wash and soak the rice in some water for 10 minutes)
Salt to taste
Onion sliced-1
Tomato chopped -1
Garlic sliced - 6
Slit Green chillies - 4
Mint leaves - a handful
Semi thick coconut milk -1 cup
Water - 2 & 1/2 cups
Tempering
Oil - 6 tsp
Ghee - 1tsp
Cashew nuts -8
Bay leaf -2
Cloves - 4
Cardamom - 1
Cinnamon - 1 stick
Fennel seeds - 1tsp
Kalpasi - a small piece.
Star anise - 1 small

images of Birinji Recipe / Rice / Coconut Milk Rice / Thengai Paal Sadam / Coconut Milk Biriyani
Thengai Paal Sadam
Method
Heat oil and ghee in a pan add all the spices and saute.
Now add the sliced onion,green chillies and garlic saute till onions are translucent.
Add the mint leaves and tomato saute for few minutes,pour the water,coconut milk and salt.
Once the water boils reduce flame and add the soaked rice ( discard the soaked rice water ),Cover it with a lid and cook till the rice is done.Lastly add some mint leaves and mix gently.
Best served with some spicy curry.

Note:
Today iam making with 1 & 1/2 cups rice so the video/ picture measurements may be a slight different.


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Thursday, December 12, 2019

Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast


images of Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa
Rava Dosa
Ingredients
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Maida / All purpose flour -1/4 cup
Sour curd-1tbsp ( optional)
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Chopped curry and coriander leaves - 1 tsp each
Water - as needed ( about 3 cups)
Oil as needed to cook the dosa

images of Rava Dosa / Onion Rava Dosa / Instant Rava Dosa / Crispy Rava Dosa / Rava Roast
Rava Dosa
Method
Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency,make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil,take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa ( see picture).The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown.Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:
a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom.After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.



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Cauliflower Lemon Rice / Lemon Cauliflower Rice

images of Cauliflower Lemon Rice / Lemon Cauliflower Rice
Cauliflower Lemon Rice
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - together 1 tsp
Mor milagai or red chillies - 2
Peanuts - 2 tsp
Hing - 1/8 tsp
Curry leaves few
Other ingredients
Cooked cauliflower rice - 1 cup
( boil cauliflower florets in hot water for a minute,strain it out and let it cool.Pulse or grate the cooked cauliflower,they should resemble like coarse bread crumbs.Do not grind it to a paste,your cauliflower rice is ready to use)
Salt to taste
Turmeric powder - 1/8 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)

How to make cauliflower rice

Method

Heat oil in a pan temper it with above ingredients.
Add the lemon juice and salt immediately switch off the stove.
Now add the cauliflower rice and gently mix till everything is well combined.
Ready to serve with papad and pickle.

Cauliflower Curd Rice : Click HERE


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Wednesday, December 11, 2019

Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer

images of Corn Cheese Balls / Crispy Corn Cheese Balls / An Easy Appetizer
Corn Cheese Balls
Yields: 20 balls
Ingredients
Boiled potato - 1 large
( remove skin mash or grate the potatoes,make sure there are no lumps)
Shredded cheese - little less than 1/2 cup
( I used mexican style 4 cheese shredded)
Sweet corn - 1/2 cup
( I used canned)
Salt & pepper powder to taste
Chilly flakes - 1 tsp
Chopped fresh parsley or Coriander leaves - 3 tsp
Mixed herb Italian seasoning - 1/2 tsp
Corn flour - 2 tsp
Other ingredients
Maida/All purpose flour - 1 tbsp
( dilute it with some water to a semi thick paste)
Bread crumbs as needed
Oil to deep fry


Method
Empty the canned corn into a strainer to remove water.Put the sweet corn in a mixi jar and pulse it once.Make sure there is no water while pulsing.
Take a bowl add the mashed potato,cheese,parsley,seasonings,corn and corn flour.
Gently mix till everything is well combined.Mixture must be a thick dough.
Grease your palm with oil and take small portion of the dough and roll it into a smooth ball.
Dip each ball into the maida paste and coat all sides of the ball.
Now roll it into the bread crumbs making sure its evenly coated.
Repeat the same with all the cheese balls.If you want a thick crust then give a double coating.
Heat oil in a pan gently slide the balls into the hot oil,deep fry these balls in medium high flame till all the sides are light brown and crisp.If you don't want to deep fry then fry these with little oil using a Appe pan/paniyaram pan.
Remove it on a kitchen paper,best served with ketchup,

Note:
a) Sometime the balls will burst while frying if whole corn is used.So i always pulse once and then make, just a precaution.Never happened to me but i have heard.
b) Double coating will give a nice crust to the cheese balls.
c) Do not add too much corn flour to the mixture for binding.Bread crumbs can be used for binding instead of corn flour.
d) Before frying keep it in fridge for 10 minutes ( optional).


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Tuesday, December 10, 2019

Cauliflower Curd Rice / How To Make Cauliflower Curd Rice

images of Cauliflower Curd Rice / How To Make Cauliflower Curd Rice
Cauliflower Curd Rice
Ingredients
Cauliflower florets - 6 to 7 medium size
Salt to taste
Beaten curd as needed ( around 2 cups)
Chopped ginger - 1/8 tsp
Coriander leaves for garnish
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Hing a generous pinch
Chopped green chillies - 1
Chopped curry leaves few


Method
Boil water in a pan add the washed cauliflower florets and give a nice boil ( may be for a minute) and switch off the stove.
Strain out the water and let it cool.
Add these to a chopper or food processor and finely grate,do not over grind and make it a paste.
Heat oil in a pan and temper it with above ingredients.
Pour this tempering into the cauliflower rice,add salt,chopped ginger,chopped coriander leaves and the curd.Mix till everything is well combined.
Enjoy this Cauliflower Curd Rice with pickle!


Cauliflower Lemon Rice - Click HERE

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Monday, December 9, 2019

Puli Pongal / Tamarind Pongal / Tangy Pongal

images of Puli Pongal / Tamarind Pongal / Tangy Pongal
Puli Pongal
Tempering
Sesame oil - 3 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Red chillies - 2
Mor milagai - 4 small variety
Slit green chillies - 2
Pea nuts - 1 tbsp
Hing - 1/4 tsp
Curry leaves few
Other ingredients
Raw rice - 1 cup
( put it in a mixi jar and dry grind to a rava consistency or wash the rice once then put it in a strainer and leave it for 10 minutes and then dry grind to a rava /coarse consistency)
Salt to taste
Turmeric powder - 1/2 tsp
Tamarind - a small gooseberry size
( soak it in hot water,strain and remove the pulp)
Water 3 & 1/2 cups
( pour this water into the tamarind pulp and keep it aside)
Sesame oil - 1 tsp
(pour it on top of the cooked pongal)
Curry leaves and peanuts few for garnish


Method
Heat oil in a pressure cooker temper it with above ingredients.
Pour the tamarind juice and water mixed together,add salt.
Add the broken rice/rava and mix.Close with a lid and pressure cook till done.
Cool and open the lid add 1 tsp of sesame oil and mix.
Garnish with curry leaves and fried peanuts.
Best served with papad and raita.


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Saturday, December 7, 2019

Angaya Podi - Traditional Herb Powders / Medicinal Powders

images of Angaya Podi - Traditional Herb Powders / Medicinal Powders
Angaya Podi
Ingredients
Sundaikai vathal / Dry Turkey Berry - 2 tbsp
Dry Manathakali vathal / Dry Black Night shade- 2 tbsp
Dry Neem flowers / Vepampoo - 2 tbsp
Coriander seeds/dhania - 1 & 1/2 tbsp
Pepper - 1 tsp
Jeera/Cumin seeds - 1 tsp
Chukku/Dry ginger powder - 1 tsp
Thur dal - 1 tsp
Ajwain/Omam - 1/2 tsp
Arisi thipli - 6
Curry leaves few
Salt to taste
Hing - 1/2 tsp

Method
Dry roast all the ingredients separately till light brown.Switch off the stove add ginger,salt and hing to the hot pan and just give a mix and transfer to a plate.Do not burn them.
Cool completely and dry grind everything to a fine powder.Store it in a clean dry jar.
Take a tsp of this powder add some ghee mix it with hot rice and enjoy.

Health Benefits:
a) Good for digestion
b) This podi is given to new mothers after their child birth.
c) Many more benefits,you can read it online.


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Thursday, December 5, 2019

Pachai Payaru Masiyal / Pasi Payaru Kadaisal / Pachai Payaru Kadaiyal / Simple Green Gram Curry

images of Pachai Payaru Masiyal / Pasi Payaru Kadaisal / Pachai Payaru Kadaiyal / Simple Green Gram Curry
Pachai Payaru Masiyal
Ingredients to be pressure cooked
Pasi Payaru/ Pachai Payaru/ Green Gram dal - 1 cup
( wash and soak it in water overnight or dry roast the dal and pressure cook)
Chopped coriander leaves - 1 tsp
Chopped onion - a handful
Chopped tomato - 1
Green chillies - 2
Castor oil - few drops
Turmeric powder - 1/2 tsp
Tempering
Sesame oil - 2 tsp
Mustard and urad dal - each 1 tsp
Jeera - 1/2 tsp
Red chillies - 3
Other ingredients
Chopped onion - 1/4 cup
Chopped garlic - 6
Curry leaves few
Coriander powder - 1/2 tsp
Salt to taste


Method
Wash and soak moongh dal overnight in water.
Next day add the moongh dal,tomato,coriander leaves,green chillies and tomato,Castor oil and turmeric powder in a pressure cooker.Close it and pressure cook till dal is soft.
Cool and open the lid mash it well using a masher till soft.
Heat oil in a pan temper it with mustard,urad dal,jeera and red chilies.
Add the chopped onion,garlic few curry leaves and saute till light brown.Add needed salt ,coriander powder and mix it well,pour the mashed dal.Add enough water and give a boil.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice or roti.


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Tuesday, December 3, 2019

Karuvadu Mochai Kottai Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu

images of Karuvadu Mochai Kottai  Kuzhambu / Spicy Dry Fish Curry / Karuvadu Kulambhu
Karuvadu Mochai Kottai Kulambhu
Ingredients
Karuvadu / Dry Fish-1 cup
( soak it in some hot water for 5 minutes to soften it)
Chopped onion - 1
Chopped tomato - 1
Chopped garlic - 6
Curry & Coriander leaves few
Dry Mochai kottai - 1/4 cup
( soak it overnight in water and next day boil it with little salt till soft,keep it aside)
Salt to taste
Chilly powder- 1 &1/2tsp
Dhania powder-1tsp
Turmeric powder-1/2tsp
Chopped brinjal - 2
Semi thick tamarind juice - 1 cup
Pepper powder -1/2 tsp
Oil - 1/4 cup
Vadavam for tempering - 2 tsp
(add mustard,methi,jeera,urad dal if you don't have vadavam)


Method
Heat oil in a pan add vadavam for tempering.
Add the chopped onion,curry leaves and garlic fry till light brown.Add salt and turmeric powder give a quick mix.
Add the tomatoes and chopped brinjals fry till the brinjals are half cooked.
Now add the karuvadu and fry for 2 to 3 minutes,add dhania powder and chilly powder and fry till oil separates the masala.Add the cooked mochai kottai and mix till everything is well combined.
Pour the tamarind juice and some water cover and cook till the fish is cooked and the gravy is thick.Switch off the stove add the pepper powder,curry & coriander leaves and mix..
Best served with hot rice.


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Monday, December 2, 2019

Mochai Kottai Masala / Field Beans Masala

images of Mochai Kottai Masala / Field Beans Masala
Mochai Kottai Masala
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Poppy seeds - 1 tsp
Onion - 2 tbsp
Tomato - 1 small
Ginger and garlic paste - 1 tsp
Tempering
Oil - 6 tsp
( add more if needed)
Mustard - 1 tsp
Fennel seeds - 1/2 tsp
Cinnamon stick - 1 medium size stick
Other ingredients
Dry Mochai kottai/ Dry Field beans - 1/2 cup
( soak it overnight in water,next day add red chilly powder,coriander powder,turmeric powder and salt.Pressure cook till soft.Keep it aside)
Chopped brinjals - 1 cup
Salt to taste
Red chilly powder - 1 & 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - 1/2 cup
Chopped tomato - 1 small
Curry and coriander leaves few


Method
Heat oil in a pan temper it with mustard,fennel seeds and cinnamon.
Next add onion and fry till colour changes,add the tomato and fry till light brown.
Add the ground coconut mixture and fry till oil separates the masala.
Pour the cooked beans along with the water and cook for 2 minutes.
Add the chopped brinjals and mix,cook till vegetables are cooked and dry.
Lastly add garam masala,curry and coriander leaves mix and switch off the stove.
Best served as a side dish.


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Tuesday, November 26, 2019

Paneer Capsicum Masala / Paneer Capsicum Curry / Paneer Bell Pepper Curry / Paneer Capsicum - Paneer Capsicum

images of Paneer Capsicum Masala / Paneer Capsicum Curry / Paneer Bell Pepper Curry / Paneer Capsicum - Paneer Capsicum
Paneer Capsicum Masala
Ingredients
Cubed Paneer /Indian cottage cheese - 1 & 1/2 cups
( Heat 1 tsp butter in a pan add 1/4 tsp turmeric powder add the paneer cubes and fry till its light brown on all sides.Keep it aside)
Coloured bell peppers/Capsicum cubes - 2 cups
Kashmiri red chilly powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera / Cumin powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Fresh cream - 1/4 cup
( As my daughter likes cream i added a bit more)
Ingredients ground to a paste
Onion - 1/2 cup
Ginger and garlic paste - 1 tsp together
Cardamom - 5
( Take a mixi jar add above ingredients and grind to a fine paste,do not add water while grinding)


Tempering 
Butter - 1 tbsp
Oil - 2 tbsp
( add more if needed)
Bay leaf - 1
Cinnamon stick - 1 medium size
Jeera - 1 tsp
Red chillies - 2
Method
Heat oil and butter in a pan temper it with bay leaf,red chillies,jeera and cinnamon.
Now add the ground onion paste saute for few minutes,add the salt and turmeric powder,saute till oil separated the masala and raw smell has disappeared.
Add coriander powder,red chilly powder and garam masala cook till everything is well combined and no raw smell.
Add the coloured cubed capsicum and fry in low flame for a minute then add the fried paneer cubes and gently give a mix.Pour some water mix it well and cook in low flame for 2 to 3 minutes.
Lastly add sugar,cumin powder and kastoori methi and switch off the stove.
Now pour the cream and mix well.Do not cook after cream is added.
Serve hot with Jeera rice or Roti.


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Thursday, November 21, 2019

Thinai Sambar Rice / Thinai Sambar Sadam Recipe / Foxtail Millet Sambar Rice / Millet Recipes

images of Thinai Sambar Rice / Thinai Sambar Sadam Recipe / Foxtail Millet Sambar Rice / Millet Recipes
Thinai Sambar Rice
Ingredients to roast and grind
Channa dal - 1 tsp
Coriander seeds - 1 & 1/3 tsp
Methi - 1/8 tsp
Mustard - 1/8 tsp
Somph - 1/8 tsp
Whole black pepper - 6
Red chillies - 4
Jeera/Cumin seeds - 1/4 tsp
Coconut - 2 tbsp
Oil - a drop (option


Method
Heat a pan and dry roast the ingredients till light brown,do not burn them.
Lastly add the coconut and fry for a minute and switch off the stove.
Cool the mixture and dry grind to a fine powder,keep it aside.
Tempering
Sesame oil - 1 & 1/2 tbsp
Mustard and Urad dal - 1 tsp together
Red chillies - 1
Broken cashew nuts - 6
Hing - a generous pinch
Chopped onion - a handful
Curry leaves few
Other Ingredients
Thinai/Foxtail millet - 1/2 cup
Thur dal - 1/4 cup
Water - 4 cup ( 1 cup to soak millet and dal,3 cups to cook them)
Salt to taste
Turmeric powder - 1/4 tsp
Mixed vegetables of your choice - 2 cups
( I used avarakai,radish,carrot,brinjal and drumstick)
Chopped tomato - 1
Semi thick tamarind juice - 1 cup
Jaggery - 1/4 tsp
Ghee - 1 tbsp
Curry and coriander leaves for garnish


Method
Take millet and dal in a bowl wash well add 1 cup of water and soak it for 30 minutes.
Put the soaked millet/dal into a pressure cooker along with the water add 3 cups of water,turmeric powder,salt and 1 tsp oil.Close the lid and pressure cook till done.
Add the chopped vegetables in a wide pan pour the tamarind juice,salt and turmeric powder,cover with a lid and cook till vegetables are soft.Add chopped tomato and the cooked millet/dal mixture,mix well.
Add the ground powder,jaggery  and cook in low flame till everything is well combined.
Heat oil in a pan add mustard,urad dal,red chillies,hing and cashew nuts anf fry till light brown,now add the onions and curry leaves fry till onions changes its colour.Switch off the stove.
Pour the tempering into the  millet/dal/vegetable mixture,add ghee garnish with curry and coriander leaves and mix it well.
Serve it hot with papad and raita.


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Wednesday, November 20, 2019

Idly Milagai Podi / Milagai Podi / Idli Podi / How to make Idli Podi

images of Idly Milagai Podi / Milagai Podi / Idli Podi /  How to make Idli Podi
Idli Milagai Podi
Ingredients
Urad dal-1/2 cup
Channa dal-1/2 cup
Sesame seeds-1/8 cup
Red chillies-1/2 cup
Rice-1tbsp
( i used sona masoori rice }
Salt to taste
Hing-1tsp


Method
Dry roast urad dal,channa dal,sesame seeds,rice & red chillies separately till light brown.Do not over fry and burn them.Transfer into a plate and let it cool
Add the cooled ingredients into a mixi jar to this add salt and hing,grind it to a coarse powder.
Store it in an air tight container.
Take 1 or 2 tsp of the idli milagai podi add some sesame oil mix and enjoy with Idli or Dosa.


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Sunday, November 17, 2019

Telangana Style Mutton Curry / Telangana Mutton Curry / Mutton Curry

images of Telangana Style Mutton Curry / Telangana Mutton Curry / Mutton Curry
Telangana Mutton Curry
Ingredients dry roasted 
Poppy seeds / khus Khus - 2 tsp
Coriander seeds - 1 tsp
Red chillies - 5 or add more if you want spicy
Grated coconut - 1/4 cup
( today i used 1/2 cup of coconut milk)
Cinnamon stick -1 medium size
Cloves - 6
Shajeera - 1 tsp
Method
Dry roast poppy seeds,coriander seeds and red chillies till nice aroma comes,add the coconut and give a quick mix and switch off the stove.Cool and transfer it to a mixi jar to this add cinnamon stick,cloves and Shajeera.Grind it to a fine paste,keep it aside
Other ingredients
Mutton - 250 gms
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Curry and coriander leaves - few
Ginger and Garlic paste - 1 tsp heaped
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 6 tsp
Bay leaf - 1

Method
Heat oil in a pressure cooker add bay leaf next add onions and salt.fry till onions are light brown.
Now add ginger garlic paste and saute till raw smell has disappeared.
Add tomatoes and few curry leaves fry till tomatoes are soft.Add turmeric powder,washed mutton and the ground powder.Mix it well.
Pour some water cover and cook for 5 minutes in low flame.
Pour the coconut milk and coriander leaves cover and pressure cook till mutton is soft.
Garnish with curry and coriander leaves and serve with rice or roti.

Note:
Today i used coconut milk,if using fresh coconut then fry and grind it with the masala.


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Saturday, November 16, 2019

Chikkudukaya Pickle / Chikkudu Kaya Uragaya / Indian Broad Beans Pickle

images of Chikkudukaya Pickle / Chikkudu Kaya Uragaya / Indian Broad Beans Pickle
Chikkudukaya Pickle
Ingredients
Chikkudukaya/Broad beans - 60
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Mustard powder - 1 & 1/2 tbsp
Salt - 1 & 1/2 tsp
Sesame oil - 1/4 cup
Garlic - 6 cloves
Tamarind - a small ball bigger than a gooseberry
Tempering
Oil - 1/4 cup
Mustard - 1 tsp
Red chillies- 3
Methi powder/Fenugreek seed powder - 1/4 tsp
Hing - 1/4 tsp


Method
Dry grind mustard seeds to a fine powder.
Remove seeds and strings from the tamarind,pour some water and cook till they are soft.I kept it in microwave for 1 minute.Cool it and put it into a mixi jar add the garlic and pulse it once.
Wash the broad bean remove the strings from the beans and wipe it well,spread it on a towel.
Heat oil in a pan and deep fry the beans till they just change colour do not over fry then they will become too soft to handle.Remove it into a bowl.
To this add the red chilly powder,salt,mustard powder,turmeric powder and tamarind/garlic paste.
Pour the fried oil also mix well cover it with a lid and leave it at room temperature for 2 days.
3rd day heat oil in a pan and temper it with above ingredients.
Cool and pour the tempering into the pickle mix well.Taste the pickle and add red chilly powder and salt if needed.
Store this pickle in a clean jar in fridge and enjoy with plain rice and ghee.


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Wednesday, November 13, 2019

Sweet Corn Soup Recipe / Sweet Corn Vegetable Soup / Indo Chinese Sweet Corn Vegetable Soup Recipe

images of Sweet Corn Soup Recipe / Sweet Corn And Vegetable Soup / Indo Chinese Sweet Corn Vegetable Soup Recipe
Sweet Corn Vegetable Soup
Ingredients
Canned sweet corn crushed - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Sugar - 1/2 tsp
White vinegar - 1 tsp
Chopped vegetables - 1/2 cup
( i used peas,carrot and beans)
Chopped spring onions for garnish
Method
Take a wide pot add all above mentioned ingredients bring it to a boil.
Reduce the flame and cook till vegetables are cooked.
If you think the soup is thin and want to thicken it up then dilute 3 tsp of corn starch in some water and pour it into the soup and give a boil.
Adjust seasoning garnish with chopped spring onions and serve hot.

Vegetable Soup In Instant Pot
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Ingredients
Cream style sweet corn - 1 can ( 15,25 oz/432 g)
Vegetable stock - 1 carton ( 32 oz)
Salt & Pepper to taste
Soy sauce - 1 tbsp
Chopped vegetables - 1/2 cup
( peas,carrot,cabbage,mushroom,beans)
Ginger and Garlic paste - 1/2 tsp
Chopped spring onions for garnish
Oil - 1 tsp


Method
Switch on saute mode in an instant pot pour oil.
Add onion,ginger and garlic paste saute for a minute.
Now add the chopped vegetables and fry for another minute.
Add salt and pepper powder,cream style corn and pour vegetable broth/stock.
Close lid and cook it on soup mode,natural pressure release once done.
Add soy sauce garnish with spring onions mix and serve hot.



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Thursday, October 31, 2019

Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli

images of Broccoli Pakora Recipe / Broccoli Pakoda / Broccoli Fritters / Batter Fried Broccoli
Broccoli Pakora
Ingredients
Broccoli florets - 20
Besan / gram flour - 5 tsp heaped
Rice flour - 3 tsp
Corn flour - 1 tsp
Baking soda/Cooking soda - 1/4 tsp
Salt to taste
Chilly powder - 3/4 tsp
Jeera powder - 1/4 tsp
Ajwain - 1/2 tsp
Crushed kastoori methi - 1 tsp
Ginger and Garlic paste - 1 tsp
Oil to deep fry
Water as needed

Method
Take a wide bowl add all the above ingredients and mix.
Sprinkle water little by little till all florets are well coated with the batter.
Heat oil in a pan gently drop each florets and in medium high flame deep fry till all sides are light brown colour and crisp.
Remove it on a kitchen tissue and serve it hot with any dip you like.


Thanks for watching!


Tuesday, October 29, 2019

Mushroom Biryani / Mushroom Biriyani Recipe / South Indian Mushroom Biryani Recipe - Biriyani Recipes

images of Mushroom Biryani / Mushroom Biriyani Recipe / South Indian Mushroom Biryani Recipe  - Biriyani Recipes
Mushroom Biryani
Tempering ingredients
Oil - 2 tbsp
Ghee-1tbsp
Bay leaf - 1
Marati moggu - 1
Ingredients to powder
Cinnamon - a medium size stick
Cloves - 6
Cardamom -6
Star anise - 1
Kalpasi/Dagad phool - 1/4 tsp
Nutmeg powder - less than - 1/8 tsp
( Dry grind to a fine powder)



Dry masala ingredients
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Turmeric powder-1/8 tsp


Other ingredients
Seeraga samba rice- 1 & 1/2 cups
Hot water-3 cups
Chopped mushrooms - 8 oz packet ( around 225 gms)
Sliced onions - 1/2
Chopped tomato - 1
Mint leaves-a handful
Coriander leaves- a handful
Crushed green chillies - 2,
Ginger /Garlic paste - 1 tsp heaped
Lemon juice - 2 tsp


Method
Heat oil & ghee in a pan add the tempering ingredients and the ground spice powder,fry for a minute.
Add the onions fry till its light brown,next add the crushed green chillies,ginger/garlic paste,saute till raw smell disappears.
Add tomato,mint and coriander leaves saute for a minute,add the mushrooms and all dry ingredients.
Saute well pour the curd and quickly give a nice mix.
Drain water from the rice and add the rice,pour boiling hot water.
Squeeze lemon juice mix, cover it with a lid and cook it in very low flame till done.
Switch off the stove garnish with mint leaves,mix and serve it hot with raita.


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Wednesday, October 23, 2019

Mohanthal Recipe / Gujarati Mohanthal Mithai / Besan Fudge / Traditional Gujarati Mohanthal

images of Mohanthal Recipe / Gujarati Mohanthal Mithai / Besan Fudge / Traditional Gujarati Mohanthal
Mohanthal
Ingredients
Besan/Gram flour - 2 cups
Ghee - 1 cup  + 3 tbsp
Sugar - 1 cup
Milk - 3 tbsp
Chopped almonds and pistachio - 4 tsp together
Saffron strings - few
Cardamom powder - 3/4 tsp
Water - 3/4 cup


Method
Grease a tray with ghee and keep it aside.
Take besan in a plate add 3tbsp of ghee and milk,mix it with your fingers till it reaches to a coarse crumble.Pat it well cover it with a lid and rest it for 5 minutes.
Take a mixi jar and pulse it well or sieve the mixture.
Take ghee in a non stick pan or a heavy bottom pan add the sieved/pulsed besan mixture and keep mixing it till it changes colour to light golden brown.Switch off the stove.
Dissolve sugar in water in medium high flame cook the syrup till it reaches 2 string consistency.
( Take a plate pour some water add a drop of syrup into the water,using your fingers try to gather the syrup.If it forms a soft ball consistency then your syrup is ready.Another method is take some syrup on your fingers and press with another finger and try to pull the syrup.If it forms threads then the consistency is right ).
Add cardamom powder and saffron strings mix it well.
Now pour this hot syrup into the fried besan and keep mixing till the mixture thickens.
Transfer it into a greased tray and pat it well,sprinkle the nuts on top and slightly press it.
While still warm gently cut into squares.
Cool and serve this yummy sweet.

Note:
You can also add some khoya for extra riches,


Thanks for watching !


Sunday, October 20, 2019

Mooligai Rasam / Herbal Rasam / Indian Herb Soup

Mooligai Rasam / Herbal Rasam / Indian Herb Soup
Mooligai Rasam
Ingredients slightly dry roasted and finely powdered
Kandanthipilli - 1/2 small stick
Arisithipilli - 1 stick
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Coriander seeds - 1/4 tsp
Ajwain - 1/4 tsp
Chukku/Dry Ginger powder - 1/4 tsp
Athimadhuram - 1/2 small stick
( Dry roast slightly and fine powder them.These are herbs you will get it in Nattu Marundhu / Herb  Store)
Other ingredients
Chopped tomato - 1 large
Crushed garlic - 2
Thur dal water - 2 cups
( Cook thur dal in water,filter the water for rasam.Cooked dal can be used it for making sambar)
Turmeric powder - 1/4 tsp
Hing - a generous pinch
Salt to taste
Curry and coriander leaves for garnish
Tempering
Ghee - 1 tsp
Mustard - 1/2 tsp
Red chilly - 1
Jeera - 1/4 tsp
Methi/Fenugreek seeds - 5
Method
Heat ghee in a pan and temper it with above ingredients.
Add tomato and garlic and saute for a minute pour the thur dal water.
Now add the salt,hing and the ground powder,bring it to a boil.
Switch off and garnish with curry and coriander leaves.
Enjoy this rasam with rice or drink it like a soup

Note:
a) This Rasam is very good for fever,cold,cough or body pain.

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Thursday, October 17, 2019

Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe

images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Ingredients
Sago / Sabudana / Javvarisi - 1 cup
Thick Poha / Aval / Beaten Rice - 1/2 cup
Ground nut - 1/4 cup
Pottukadalai/Roasted gram dal - 1/8 cup
Cashew nuts - 10
Curry leaves few
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Sugar a pinch
Hing - a generous pinch
Oil to deep fry
images of Sabudana Mixture Recipe / Sabudana Chivda Recipe / Sago Mixture Recipe / Javvarisi Mixture Recipe / Sabudana Namkeen Recipe
Sabudana Mixture
Method
Heat oil in a pan fry sago in batches till they puff up,remove it on a kitchen paper.
Same way fry the poha till crisp.Remove it on a kitchen paper.
Now fry the peanuts,cashew nuts & roasted gram dal separately till light brown.
Fry the curry leaves till crisp
Take a bowl add all the above fried ingredients,add the spices,salt & sugar,
Gently mix till everything is well combined.
Cool completely & store in a clean dry bottle or container.

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