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Friday, April 19, 2019

Simple Syrup Recipe / How to Make Simple Syrup / Simple Syrup For Beverages

images for Simple Syrup Recipe / How to Make Simple Syrup / Simple Syrup For Beverages
Simple Syrup
Ingredients
Sugar - 2 cups
( Colour of the syrup is dark because i have used unrefined organic sugar)
Water - 1 cup
Method
Take a sauce pan add sugar and water.
Stir it in medium heat for 3 minutes till the syrup is transparent and slightly thick.
Do not over boil as your syrup will thicken when cooled.
Switch off the stove,cool and filter the syrup.
Store it in a clean jar in fridge.
Note:
a) There are 3 different kinds of simple syrup thin,medium and thick.
For thin syrup the ratio is water - 3 cups and Sugar -1 cup.
For medium syrup water - 2 cups and sugar - 1 cup.
For thick syrup water - 1 cup and sugar - 1 cup.
Today we have made the medium syrup which is added as a sweetener for all juices and beverages.
b) Add required syrup to sweeten your beverages.

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Mutton Biriyani / Mutton Dum Biryani /Hyderabad Mutton Biryani/Goat Meat Dum Biriyani (Hyderabadi/Hyderabad Style Mutton Dum Biryani

Step by step method/picture to make Hyderabadi mutton dum biryani...


images of Hyderabad Mutton Biryani/Goat Meat Dum Biriyani (Hyderabadi/Hyderabad Style Mutton Dum Biryani)
Mutton Biriyani
Ingredients for Marination
Turmeric powder-1tsp
Chilly powder-1tsp
Salt to taste
Chopped tomato-1/2
Slit green chillies-4
Mint/Coriander leaves-1/4 cup
Ginger/Garlic paste-1tbsp
Curd-1/2 cup
Mutton -1 pound
Fried onions-1/4 cup (save little for garnish).
For Gravy
Ghee-1tbsp
Oil-1/4 cup (i used a little more)
Sliced onion-1big
Tomato chopped-1
Ginger/Garlic paste-1tsp
Slit green chillies-4
Mint & Coriander leaves- each 1/4 cup
Lime juice-1/2tbsp
Cinnamon-1,Cloves-4,Cardamom-4,Shajeera-1tsp,Whole pepper-10,Jeera/cumin-1/8tsp,Bay leaf-1
Mutton Biriyani
To cook the rice
Rice-1 pound (around 3 cups)
Water- 4 & 1/2 cups
Salt-to taste
Cinnamon-1,Cardamom-2,Cloves-2,Bay leaf-1,Jeera-1/4tsp,Shajeera-1/2tsp
(This is called whole spice)
Garnish
Fried onions-little
Mint leaves-few
Yellow food colour diluted in 1tsp of lime juice
Mutton Biriyani
Method.
Marinate the mutton with all the above ingredients for 1 hour.
Heat oil & ghee in a pressure cooker add whole spices,add onions fry till golden brown,now add tomatoes,mint,ginger/garlic paste,green chillies fry till the oil separates.
Now add the marinated mutton,don't add any water,cook till the mutton is soft.
Cook the rice with the whole spice till 3/4 done.
In a wide vessel pour the gravy at the bottom,on top spread the rice,garnish with fried onions,lime juice & mint/coriander leaves.
Close it with a tight lid ( use a aluminium foil so the steam does not escape).Keep it in low flame for 10 minutes.Mix & serve it hot with onion raita.
Tips
Biriyani is a dish made for an occasion,Pl. don't compromise for any ingredient,if so you may loose the taste.Onions must be fried golden brown.Keep it in dum for at least 15 mins.Marinate the meat for at least 5 hrs.This will tenderise your meat.These simple tips will give you good result.


Tried Mutton Dum Biriyani in Instant Pot



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Thursday, April 18, 2019

Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal

images of Avarakkai Poriyal / Broad Beans Curry / Broad Beans Poriyal
Avarakkai Poriyal
Tempering ingredients
Oil-2 tsp
Mustard-1/2tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Hing-a pinch
Curry leaves-few
Red chillies - 2
Other ingredients
Chopped avarakkai / Broad Beans -2 cups
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add the avarakkai,turmeric powder,salt & fry for a minute.
Reduce the flame sprinkle very little water.Cover it with a lid & cook the avarakkai till done.
Sprinkle the grated coconut,toss well.

Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Sunday, April 14, 2019

Kollu Salad / Horse Gram Salad / Healthy Salad Recipe

Images of Kollu Salad / Horse Gram Salad / Healthy Salad Recipe
Horse Gram Salad
Ingredients
Horse gram/Kollu - 1/2 cup
( soak it over night in water)
Chopped onion - 1/4 cup
Chopped cucumber - 1/4 cup
Chopped tomato - 1/4 cup
Chopped capsicum - 1/4 cup
Chopped coriander leaves - a handful
Lemon juice - 1 tbsp
Salt and pepper to taste
Chaat masala - 1/2 tsp
images of Kollu Salad / Horse Gram Salad / Healthy Salad Recipe
Kollu Salad
Method
Pour water in a pressure cooker add some salt and horse gram,pressure cook till done.Do not over cook.Strain out the water and keep the horse gram in a bowl.Do not discard the water use it in making Rasam or for any gravy.
Add all the above ingredients to the horse gram,gently mix till everything is combined.
Serve immediately!

Note:
a) Instead of boiled kollu you can also use sprouted kollu.
b) Use any combination of vegetables to more your salad more interesting.
c) Do not discard the kollu water make rasam with it or pour it in any gravy.

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Cookery Competition at Arizona Tamil Sangam - 2019

Thanks Arizona Tamil school ( Arizona Tamil Sangam) for giving this opportunity to be one of the Judges for the cooking competition.The theme was Unave Marundhu loved the creation of all the participants.congrats to the winners.


 




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Cooking competition judge at Kanada Sangam. Happy to be one and taste yummy sweets. Thanks kanada sangam to give me this opportunity.- 2016


Tuesday, April 9, 2019

Gutti Vankaya Kura / Gutti Vankaya Recipe / Gutti Vankaya Andhra Style - How to make Gutti Vankaya Koora


Ingredients dry roasted and ground to a smooth paste
Ground nuts/Peanuts - 1/4 cup
Poppy seeds - 1/2 tbsp
Sesame seeds - 1 tbsp
Red chillies - 3
( I added 1/2 tsp chilly powder as my chillies were not that hot)
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1tsp
Garam masala - 1/2 tsp
Salt to taste
Grated coconut - 4 tsp
Onions fried till light brown in few drops of oil - a handful
Ginger and Garlic paste - 1 tsp
( Today i did not add)
Semi thick tamarind pulp - 1/3 cup
Oil few drops



Method
Heat few drops of oil in a pan and roast peanuts,poppy seeds,sesame seeds,red chillies and coconut till light brown.
Switch off the heat and add the fried onion & dry masala powder.Pour the tamarind juice and grind to a fine thick paste.Add water if needed for grinding.
Other ingredient
Brinjals - 6
( make a slit on top like a cross and soak it in salt water for 10 minutes.Heat some oil and fry the brinjals till soft and outer skin is well roasted.Keep it aside)
Oil - 1/4 cup
Coriander & curry leaves for garnish


Tempering
Mustard - 1 tsp
Methi / Fenugreek seeds - 1/4 tsp
Chopped onion - 1 small
Slit green chillies - 2


Method
Heat oil in a pan temper it with mustard and methi.
Add onion & green chillies fry till light brown now add the ground paste and saute till oil separates the pan.Pour water cover and cook till the gravy is almost thick and masala has separated the oil.
Put the fried brinjals and cook for few more minutes.
Switch off the stove garnish with curry and coriander leaves.
Best served with plain rice.


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Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips

images of Pavakkai Chips / Crispy Bittergourd Chips / Karela Chips / Kakarakaya Chips
Pavakkai Chips

Ingredients
Pavakkai / Bitter gourd / kakarakaya - 2 medium size
(cut into thin circles)
Salt to taste
Hing-little
Turmeric powder-little
Coriander powder-1/2 tsp
Red chilly powder-1/2tsp
Besan-2tsp
Oil-to fry


Method
Put the cut bitter gourd in a bowl,add salt and turmeric powder,mix well and leave it for 5 minute.
Gently press and squeeze out the excess water from the bitter gourd,this step is optional but i do to reduce the bitterness.Discard the water.


Add all above mentioned ingredients to the vegetable and mix everything well till all sides are coated with the masala.
Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.Remove it on a kitchen paper and serve.



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Monday, April 8, 2019

Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls

Images of Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls
Tandoori Tofu Spring Rolls
Tandoori tofu ingredients
Thick curd-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Roasted & powdered jeera/cumin powder-1tsp
Garam masala-a pinch
Crushed kastoori methi-1tsp
Ginger & Garlic paste-1tsp
Firm tofu -14 oz pack one
(cut into big cubes)
Besan / chickpea flour - 1 tsp
Oil-2 tsp


Method
Take a bowl add all the above ingredients and marinate for 20 minutes.
Arrange the tofu along with the marinate on a baking tray,at 375 deg. F bake for 8 to 10 minutes,turn the tofu and then broil it for another 10 minutes till the top is brown.
Don't bake it too brown,otherwise they may get burnt or become hard.
Each oven is different so keep an eye while baking,keep these aside.
Stuffing ingredients
Rice papers-4
Vegetables cut into thin strips
(Cucumber,carrot,red bell pepper or any vegetable of your choice)
Lettuce or Kale - 4 leaves
Basil leaves few

images of Tandoori Tofu Summer Rolls / Tandoori Tofu Rolls / Soft Spring Rolls With Tandoori Tofu / Soft Spring Rolls
Tandooro Tofu Soft Spring Rolls
Method
Soften the rice papers by immersing them in water for 2 seconds.
Place it on a plate,place the kale leave then the vegetables and top it with tandoori tofu lastly place a basil leaf on top.
Tightly roll them as you roll for the spring roll.
Cut into half & serve it with any dip you like.

Note:
Use your imagination to make your filling more interesting.

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Tuesday, April 2, 2019

Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle

images of Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle
Cauliflower Carrot Pickle

Ingredients
Cauliflower-2 cups
(cut into small pieces)
Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Dry roasted till just hot & powdered
Mustard-3tsp
Methi / Fenugreek seeds-1tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Jeera/Cumin seeds-1tsp
Red chillies-4
Hing-1/2 tsp
Curry leaves-little



Method
Take a clean bowl add all above mentioned ingredients & the dry roasted powder and mix.
Heat oil in a pan & temper it,cool the tempering, pour it into the bowl.
Mix well till everything is well combined,cover it with a lid and keep it outside overnight.
Next day mix once and put it in a dry jar and store it in fridge.
Your crunchy cauliflower & carrot pickle is ready to serve.

Note:
a) Dry roasting methi and mustard seeds are optional.
b) Keep this pickle in refrigerator.



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Monday, April 1, 2019

Fruit Chaat / Fresh Fruit Chaat / Mixed Fruit Chaat / Easy Fruit Chaat - Healthy Fruit Recipes

images of Fruit Chaat / Fresh Fruit Chaat / Mixed Fruit Chaat / Easy Fruit Chaat - Healthy Fruit Recipes
Fruit Chaat





















Ingredients
Mixed fruits of your choice- 3 cups
( chopped apple,grapes,pear,mango,strawberry,blueberry or any fruits of your choice)
Pepper and Salt - to taste
Lime juice-2 tsp
Chat masala-1 tsp
Chilly powder a generous pinch
Roasted and powdered jeera/cumin powder - a generous pinch
Kala namak / Black salt -  1/2 tsp


Method
Add the chopped fruits into a bowl,keep in refrigerator for 20 minutes ( this step is optional).
Just before serving mix all above mentioned ingredients and gently toss.
Serve them immediately!




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Sunday, March 31, 2019

Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe

images of  Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe
Mango Tandra
Ingredients
Ripe Mango - 1 medium size
Sugar - 4 tsp
( add more if your mangoes are not sweet)
Cardamom crushed - 2
Ghee to grease the plate

images of Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe
Mango Tandra

Method
Chop mangoes finely add the mangoes,sugar & cardamom in a blender.
Make a smooth paste.Do not add water while grinding.
If your mangoes has more fiber strain to get a smooth puree.
Grease a plate with ghee or oil spread the puree evenly.The layer should be a thin spread.
Dry this in sun for a day,next day slowly peel the sheet turn & dry the other side too.
Usually these tandra takes 3 days to dry.
Slowly peel it off the plate cut into desired shapes & enjoy!

Note:
a) You can also cook the mixture for 1 or 2 minutes on stove & then spread it on a plate for drying.
b) For spice version just add some chilly powder,ginger powder & black salt to the above mixture.
c) Store it in fridge.
d) Use any kind mango but sweeter the better.
e) Some make this recipe with store bought pulp,but i have not tried.

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Monday, March 25, 2019

Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe

images of Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe
Maavadu
Ingredients
Baby mangoes - 14 (around 700gms)
( mine was slightly bigger mangoes that's what i got here in the USA)
Rock salt / Crystal salt - less than 1/4 cup or to your taste.You can always add later if its not enough.
Red chilly powder - 1/3 cup ( around 6 tsp heaped)
Mustard powder - 1tbsp
Sesame oil or Castor Oil - 6 tsp
Methi powder / Fenugreek powder - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Water - 1/4 cup
Method
Wash the mangoes remove any long stems and wipe them well.
Dry in on a towel to make sure there is no water.
Take boiled and cooled water in a mixie jar or blender add chilly powder,salt,methi powder,mustard powder,hing and turmeric powder.Grind it once to make sure everything is well combined.
Take a clean dry glass bowl or jar add the mangoes.pour oil and mix well so all the mangoes are well coated with oil.
Now pour the ground paste on the mangoes, use a clean wooden spoon and gently mix.
Cover this and leave it for a day,next day mix it or shake it well morning and evening.
Repeat this process for at least a week or till the mangoes are shrunk.
Store it in fridge and enjoy with curd rice.

Note:
Always use a clean wooden spoon to take pickle from the jar.
Glass bottle or ceramic jars are recommended to store pickle.
Make sure you wipe the mangoes well and there is no water.
If you want to store it for a longer time then don't add water while grinding.Just add the spices only and after 2 to 3 days the salt will leave water by itself.
Store this pickle in fridge.

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Thursday, March 21, 2019

Kambu Koozh Recipe / Kambang Koozh / Kambhu Kool / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink

images of Kambu Koozh Recipe / Kambang Koozh / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink
Kambu Koozh
Ingredients
Kambu/Pear millet/Bajra - 1/2 cup
Water - 1 & 1/2 cups
Salt to taste
Curd as needed
Chopped onion as needed
Method
Wash kambu once and soak it in 1/4 cup of water for 30 minutes.
Grind this soaked kambu along with water to a coarse rava consistency.
Pour water and cook this kambu in a pressure cooker for 4 to 5 whistles.
Cool the mixture and nicely mix it up, wet your fingers with water and shape it into small balls.
Keep these balls immersed in water and store it in fridge till use.

How to drink this Koozh?
Take some diluted curd in a bowl dissolve a kambu ball into it add some salt and chopped onion.
Your koozh is ready to serve along with mor milagai,any favour pickle and vadams.
This is an excellent summer drink!

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Wednesday, March 20, 2019

How To Clean Mushrooms / Fast and Easy Way to Clean Mushrooms

There are different ways to clean button mushrooms but this is the way i follow,Check it out.


Take water in a wide vessel add 1 or 2 teaspoon of wheat flour and dissolve it.
Add the mushrooms and soak it for a minute.
Then gently massage each mushrooms to remove all the impurities.
Wash them and cook as you wish.

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Tuesday, March 19, 2019

Dhaba Style Paneer Masala / Paneer Masala / Restaurant Style Paneer Masala - Paneer Recipes

images of Dhaba Style Paneer Masala / Paneer Masala / Restaurant Style Paneer Masala - Paneer Recipes
Dhaba Style Paneer Masala
Tempering ingredients
Ghee - 1 tbsp
Oil - 1tbsp
Jeera/Cumin - 1/2 tsp
Cloves - 4
Cardamom slit opened - 4
Bay leaf - 1
Cinnamon stick - 1 piece
Red chillies - 3
Hing - 1/4 tsp
Peppercorn - 4
Crushed kastoori methi - 1/2 tsp
To marinate paneer cubes
Paneer/Indian cottage cheese cubes - 30
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander powder - 3/4 tsp
Oil - 2 tsp
( Saute it in a pan till all sides are slightly roasted,keep it aside)
Other ingredients
Roasted besan/gram flour - 1 tbsp
Crushed or grated tomatoes - 4 small
Chopped onion - 1/2
Ginger and Garlic paste - 1tsp
Kashmiri red chilly powder - 1/2 tsp
( this will give colour to your dish)
Cumin/Jeera powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Water as needed
Method
Heat oil and ghee in a pan temper it with above ingredients.
Add the onions and fry till light golden brown,this step is very important otherwise your dish will not give colour and will have a raw onion smell.
Now add all the dry masalas and the roasted besan.
Fry till raw smell has completely disappeared.
Add the ginger/garlic paste and saute for a minute.Add the crushed or grated tomatoes and fry till oil separates the masala.Add more ghee or oil if needed.
Pour water cover and cook till the gravy is thick.
Add the sauteed paneer and cook for 1 or 2 minutes.
Switch off the stove garnish with chopped coriander leaves and serve it with Roti.

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Saturday, March 16, 2019

Dates Coconut Poli Recipe / Dates Poli Recipe / Date Obattu Recipe / Kharjoora Holige Recipe

images of Dates Coconut Poli Recipe / Dates Poli Recipe / Date Obattu Recipe / Kharjoora Holige Recipe
Dates Poli
Filling Ingredients
Seedless dates - 30
Grated coconut - 1/4 cup
Cardamom -5
Poppy seeds - 1 tsp
Jaggery powdered - 3 tsp
( If the mixture is not that sweet then add jaggery otherwise just omit)
Method
Take a mixi jar grind coconut and cardamom.Do not add any water.
Now add the chopped dates and pulse it.Your mixture will look like a thick paste.
Remove it in a bowl and add the jaggery powder and poppy seeds.
Mix well grease your palm and divide it into 8 equal size balls.
Outer covering
Fine white rawa/chiroti rawa/fine semolina-1/2 cup
Maida/all purpose flour-1/2 cup
Salt a pinch
Turmeric powder-a pinch
Oil- 3tsp
Water- 1/2 cup ( add more if needed)
Method
Mix all above ingredients together,knead it to a soft dough.Keep it covered for 30 minutes.
Divide the dough mixture into eight equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook them with little ghee or oil spread on both sides and cook till its light brown on all sides.
Serve them hot.

Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) Just before serving heat slightly,smear some ghee on top & serve.
d) Only ghee can also be used for frying the poli.
e) While grinding your mixture is water then just take a non stick pan and cook the mixture to thicken.Cool and make balls.
f) You can use only maida to make this poli,for healthy version you can make it with wheat flour.

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Wednesday, March 13, 2019

Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes

images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu
Ingredients for marination
Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Ginger & Garlic paste - 1 tsp
Homemade tandoori masala - 1 & 1/2 tsp heaped
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
 Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed
images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu
Method
Pat dry the tofu cubes well to remove extra water
Take a bowl add all the ingredients mentioned under marinate.
Mix well till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Line a baking tray with an aluminum foil grease it with some oil,arrange all the marinated cubes.
Bake it for 10 minutes at 400 deg.F then turn it other side apply some oil on top and broil it for another 5 minutes.
Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Once done brush it with some melted butter,sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.
I broiled some onion and capsicum cubes in the same tray and served.

Below picture is pan fried Tandoori Tofu ,people who don't have oven can make it this way

images of Tandoori Tofu / Baked Tandoori Tofu / Tofu Recipes
Tandoori Tofu

Recipe for 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.

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Monday, March 11, 2019

Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal / Manathakali Keerai Poriyal

images of Manathakkali Keerai Poriyal / Black Nightshade Stir Fry / Keerai Poriyal
Manathakkali Keerai Poriyal
Tempering ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each - 1 tsp
Jeera - 1/8 tsp
Red chillies broken - 3
Other ingredients
Chopped Manathakkali Keerai/Black Nightshade - 1 small bunch
Salt to taste
Grated coconut - 1/4 cup
Crushed garlic - 4
Chopped onion - 1/2 cup
Method
Heat oil in a pan and temper it with above ingredients.
Now add the chopped garlic and onion fry till its light brown.
Add the washed and chopped keerai add salt and saute in low flame till they are cooked.
Lastly add the freshly grated coconut mix well and switch off the stove.
Best served as side dish for rice.

Other recipes using Manathakkali keerai AND seeds

a) Manathakkali Keerai Masiyal

b) Manathakkali Vathal 

c) Manathakkali Kulambhu 

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Friday, March 8, 2019

Prawn Pakora Recipe / Spicy Prawns Pakora / Shrimp Pakora / How to make Prawn Pakoda

images of Prawn Pakora Recipe / Spicy Prawns Pakora / Shrimp Pakora / How to make Prawn Pakoda
Prawn Pakora
Ingredients for marination
Large prawns - 15
( clean and washed prawns chopped into small pieces)
Salt to taste
Kashmiri red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin powder - 3/4 tsp
Chaat masala - 1/2 tsp
Crushed kastoori methi - 1 tsp
Lemon juice - 1 tsp
Chopped green chillies - 2
Chopped coriander leaves - 2 tsp
Chopped curry leaves few
Chopped mint leaves - 1 tsp
Chopped onions - a handful
Besan/Gram flour - 3 tsps heaped
Rice flour - 1 tsp
Corn flour - 1 tsp
Other Ingredients
Oil to deep fry as needed
Method
Take a bowl add all the ingredients mentioned under marinate.
Mix well and leave it for 20 minutes.If water needed add very little to make a thick dropping consistency mixture.Do not make it too thin, batter should be thick.
Heat oil in a pan drop the batter into the hot oil with a spoon.
In medium high flame deep fry till crisp and brown on all sides.
Remove it on a kitchen tissue.
Serve it with any dip or ketchup as an appetizer or tea time snack.

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Thursday, March 7, 2019

Arisi Paruppu Sadam / Coimbatore Style Arisi Paruppu Sadam / Kongunadu Style Arisi Paruppu Sadam


images of Arisi Paruppu Sadam / Coimbatore Style Arisi Paruppu Sadam / Kongunadu Style Arisi Paruppu Sadam
Arisi Paruppu Sadam

Ingredients
Sona masoori rice-1 cup
Thoor dhal-1/2 cup
Water - 3 cups
Turmeric powder-1/2tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-5
Tempering
Oil -6tsp
Mustard-1tsp
Uraddhal-1tsp
Channadhal-1tsp
Hing-1/4tsp
Red chilles-6
images of Arisi Paruppu Sadam / Coimbatore Style Arisi Paruppu Sadam / Kongunadu Style Arisi Paruppu Sadam
Arisi Paruppu Sadam
Method
Heat oil in a pressure cooker temper it with above ingredients.
Add onions,curry leaves,tomato & garlic fry it till onions are light brown.Add the dry ingredients and saute for a minute.
Now add the washed rice and dal pour water and cook it till done.
Garnish with curry leaves and enjoy with any side dish you like.

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Wednesday, March 6, 2019

Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts

images of  Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts
Stuffed Brussels Sprouts
Stuffing Ingredients
Peanuts - 3 tbsp
Grated coconut - 1/4 cup
Besan/Chick pea flour - 1 tsp heaped
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera/Cumin seeds - 3/4 tsp
Garlic - 2
Oil - 1 tsp
(Roast peanuts till light brown now add the coconut and roast till its pale and water has evaporated.Add the besan and roast till raw smell has disappeared.Cool and transfer to a mixi jar.Grind it with other ingredients to a fine powder.Do not add water.Lastly mix the oil into this mixture and mix.Your filling is ready)
Other ingredie4nts
Brussels sprouts - 12
( make 2 slits on top to fill the stuffing,do not cut till the end.See picture)
Oil - 1 tbsp
Water very little to sprinkle for the Brussels sprouts to cook.

images of  Stuffed Brussels Sprouts / Stuffed Brussels Sprouts Sabzi / Masala Stuffed Brussels Sprouts
Stuffed Brussels Sprouts
Method
Tightly stuff the filling into each slit Brussels sprouts carefully without breaking them.
Heat oil in a pan arrange all the stuffed Brussels sprouts and roast it on all sides.Gently handle to turn each Brussels sprouts to cook the other side.
Sprinkle very little water cover and cook till they are brown on all sides.
Enjoy this as a starter or side dish for Roti or Rice.

Note:
Instead of pan fry you can spray some oil and bake it in oven.

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Saturday, March 2, 2019

Akki Roti Recipe / Rice Flour Roti Recipe / Nugge Soppu Akki Rotti / Drumstick Leaves Rotti /Indian Bread With Drumstick Leaves

images of  Akki Roti Recipe / Rice Flour Roti Recipe / Nugge Soppu Akki Rotti / Drumstick Leaves Rotti /Indian Bread With Drumstick Leaves
Akki Roti
Yields : 6
Ingredients
Rice flour - 1 & 1/2 cups
Salt to taste
Chopped moringa/Drumstick leaves - 1/2 cup
Chopped onion - a handful
Crushed garlic - 1 ( optional)
Chopped green chillies - 1
Grated ginger -1/2 tsp
Jeera/Cumin seeds - 1 tsp
Grated fresh coconut - 1 tbsp
Hot water as needed
Oil to cook
Method
Add all the above mentioned ingredients in a bowl except oil and water.
Slowly add hot water and make a thick dough.Divide into 6 small balls.
Grease a plastic sheet take a ball and gently press to make a semi thick disc,make a small hole in the middle.
Heat a tawa/griddle and cook these roti with little oil smeared on both sides.
Toast till the roti are light brown on all side.Do not over cook as they will become hard.
Serve them hot with any chutney you like.

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Wednesday, February 27, 2019

How to clean Vazhaipoo / How to clean Banana Flower / Plantain Flower / Banana Blossom



images of How to clean Vazhaipoo / Banana Flower / Plantain Flower / Banana Blossom
Banana Flower
Method
a) Grease your hand with some oil before you start to clean the banana flower to avoid staining your fingers and sticking to your hand.
b) Choose a fresh banana flower.
c) Remove the red petal and discard under the petal you will find row of flowers save them.Repeat this process till the flower becomes small.
d) Now take each flower from the bunch,remove the white cover and the stamen from the flower we will not be using this in our cooking ( see picture).
e) Put it in a bowl of water or buttermilk to prevent from changing colour.
f) Chop the flowers finely and cook.Cook the flowers while they are fresh.

Try out these recipes using Banana Flower

a) Vazhaipoo Kootu/Banana Flower Kootu

b) Vazhai Poo Kola Urundai / Banana Flower Kebabs 

c) Vazhai Poo moongh Dal Pulao 

d) Oats Vazhai Poo Usili

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Monday, February 25, 2019

Bread Rasmalai Recipe / Instant Bread Rasmalai / Easy Bread Rasmalai

Thank you all for the encouragement and continuous support ,today my website is stepping into its 11th year.Happy birthday www.sailajakitchen.org

images of Bread Rasmalai Recipe / Instant Bread Rasmalai / Easy Bread Rasmalai
Bread Rasmalai
Ingredients
White bread - 6 slices
Whole milk - 4 cups
Chopped nuts - 1 tbsp
( I used pistachio and almonds)
Sugar - 3 tsp or less
Saffron strings few
Cardamom powder - 1/4 tsp
Method
Pour milk in a heavy bottom pan boil till it slightly reduces.
Add sugar and boil for couple more minutes.
Switch off the stove add the saffron,nuts and cardamom powder.
Mix and keep it in the refrigerator.
Remove the crust and cut the bread slices using a round big cookie cutter arrange these on a plate.
Just before serving pour the cold milk mixture on top of the bread sprinkle some nuts on top and enjoy!

Note:
a) Always serve this sweet cold make sure your milk mixture is cold when serving.
b) Do not soak bread in milk pour the milk just before serving.
c) You can add almond flour to thicken your milk quickly.

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Thursday, February 21, 2019

Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe

images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biryani
Ingredients for the rice
Water - Required amount
Basmati Rice - 1 & 1/2 cups
( soak rice in water for 30 minutes )
Salt to taste
Cardamom -1,Cloves - 2,Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Salt to taste
Oil- 1tsp
Method
images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biriyani
Boil around 6 to 7 cups of water in a large pot.Add the spices,salt & oil bring this to a nice boil.
Drain out the water from the soaked rice,add the rice to the boiling water.
In medium high flame cook till the rice is half cooked.
Now strain out the water.
Note:
Once your gravy is ready then start your cooking process for rice.We need to add the rice immediately to the gravy & put it in DUM.So make your gravy first & then the rice )

Ingredients for the marination
Prawn/Shrimp - 25 medium size
Salt to taste
Ginger & garlic paste - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
My biriyani masala - 1tsp
Curd - 1/4 cup
Method
Take a wide bowl add all the above mentioned ingredients.
Mix well & rest it for at least 30 minutes

Ingredients for the gravy
Oil - 2 tbsp
Ghee - 1 tbsp
Chopped mint & coriander leaves - a handful
Sliced onion - 1/4
Chopped tomato - 1 small
Slit green chillies - 8
Cloves - 2,Cardamom -2,Cinnamon stick - a small piece,Bay leaf -1,Star anise -1
Water - 1/2 cup
images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biriyani
Method
Heat oil & ghee in a pan add the spices.
Now add the onion & green chillies,fry till light brown.
Add the tomato,mint & coriander leaves fry till tomatoes are mashed.
Add the marinated shrimp & fry for 2 to 3 minutes in high.
Add water cover & cook till the gravy is semi thick.
Switch off the flame.

Garnish
Fried onion - 1 tbsp
Chopped mint & coriander leaves little
Lemon juice - 2 tsp
Ghee - 2 tsp
images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biriyani
Method
Take a wide thick bottomed vessel spread the gravy.
Now on top add the rice,spread evenly.Sprinkle the fried onion,lemon juice,mint & coriander leaves.
Close it with a tight lid & in very low flame cook for 10 minutes.
Make sure your lid if tight & don't let the steam go out.
Switch off the flame,mix gently & serve it hot with onion raita.

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