Search A Recipe/Dish

Thursday, October 10, 2019

Nethi Beerakaya Enduroyyalu Kura / Sponge Gourd Dry Prawns Fry / Loofah Dry Shrimp Fry / Beerakaya Endruroyyalu Kura

images of Nethi Beerakaya Enduroyyalu Kura / Sponge Gourd Dry Prawns Fry / Loofah Dry Shrimp Fry / Beerakaya Endruroyyalu Kura
 Beerakaya Endruroyyalu Kura 
Tempering
Oil - 2 tbsp
Mustard - 1/2 tsp
Jeera - 1/4 tsp
Cinnamon - a small stick
Other Ingredients
Chopped nethi beerakaya / Loofah/Silk Squash/Chinese okra/Sponge gourd - 1 medium size
( no need to remove skin just chop)
Chopped onion - a handful
Chopped tomato - 1 small
Curry leaves few
Ginger and Garlic paste - 1 tsp
Dry shrimp/prawn - 1/2 cup
( soak it in hot water for 5 minutes)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander leaves for garnish


Method
Heat oil in a pan temper it with mustard,jeera and cinnamon stick.
Next add the onions ,curry leaves and fry till onions are transparent.Add the ginger garlic paste and fry till raw smell has disappeared.
Discard the water and add the shrimp and fry till its half cooked.
Now add all the dry masala powders   and mix it well.
Now add the sponge gourd and tomato saute for a minute and in low flame cook till the mixture is dry.Water is not needed for cooking the vegetable it will leave water.
Switch off the stove garnish with coriander leaves.
Best served as side dish for plain rice


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Monday, October 7, 2019

Ridge Gourd Raita / Peerkangai Thayir Pachadi / Beerakaya Perugu Pachadi

images of Ridge Gourd Raita / Peerkangai Thayir Pachadi / Beerakaya Perugu Pachadi
Ridge gourd Raita
Ingredients
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera/cumin seeds - 1/4 tsp
Hing - a generous pinch
Chopped green chillies - 2
Chopped ridge gourd - 1
( wash and scrape out the skin from the ridge gourd use the flesh,don't throw the skin make chutney with it)
Salt to taste
Beaten curd - 1 cup
Curry and coriander leaves


Method
Heat oil in a pan and temper it with mustard,urad dal,jeera and hing.
Add the chopped green chillies and curry leaves saute for a minute.
Add the chopped ridge gourd and salt  fry till its half cooked.
Switch off the stove and let it cool completely.
Add the cooled vegetables into the beaten curd and mix it well.
Garnish with coriander leaves and serve with roti or as a side dish for rice.


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Saturday, October 5, 2019

Peerkangai Milagu Kootu / Peerkangai Kootu / Ridge Gourd in Pepper Coconut Gravy

images of Peerkangai Milagu Kootu / Peerkangai Kootu / Ridge Gourd in Pepper Coconut Gravy
Peerkangai Milagu Kootu
Ingredients roasted and ground to a smooth paste
Oil - a drop
Channa dal - 1 tsp
Urad dal - 1/4 tsp
Jeera - 1 tsp
Whole pepper - 3/4 tsp
Red chillies - 2
Coconut - 2 tsp
Method
Heat oil in a pan dry roast above ingredients till light brown.
Switch off the flame and add the coconut,mix it well.
Cool the mixture,pour some water and grind to a smooth paste.
Tempering
Coconut oil - 1 tbsp
Mustard - 1 tsp
Hing - 1/2 tsp
Curry leaves few
Method
Heat oil in a pan and temper it with above ingredients.

images of Peerkangai Milagu Kootu / Peerkangai Kootu / Ridge Gourd in Pepper Coconut Gravy
Peerkangai Milagu Kootu
Ingredients to be pressure cooked
Ridge gourd/Peerkangai - 2 medium size
( scrape out the skin and chop into small cubes)
Yellow moongh dal - 1/2 cup
Turmeric powder - 1/2 tsp
Method
Wash dal well  pour some water add the chopped peerkangai and turmeric powder.
Pressure cook till done.Open the lid once pressure releases and slightly mash.
Pour the ground masala and add salt as needed and just give a boil,switch off the stove.
Pour the hot tempering into the dal mixture.
Your tasty kootu is ready to serve with rice or as a side dish for chapathi.

Note:
Do not throw the skin you can make chutney/thogayal with it.


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Friday, October 4, 2019

Tomato Mint Onion Chutney / Thakkali Pudhina Chutney / Onion Tomato Mint Chutney - Side dish for Idli and Dosa

images of Tomato Mint Onion Chutney / Thakkali Pudhina Chutney / Onion Tomato Mint Chutney - Side dish for Idli and Dosa
Tomato Mint Onion Chutney
Ingredients
Chopped onion - 1/2
Chopped roma tomato - 2
Mint leaves - a handful
Red chillies - 4
Urad dal - 1 tsp
Channa dal - 1 tsp
Dhania/Coriander seeds - 1/4 tsp
Chopped ginger - 1  tsp
Tamarind - a very small piece
Oil - 1 tsp
Tempering
Oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few


Method
Heat oil in a pan add urad dal,channa dal,red chillies,dhania fry till light brown.
Now add the onion,ginger and fry till transparent,add the tomatoes and mint leaves fry till tomatoes are soft.Add salt and tamarind fry till raw smell has disappeared.
Switch off the stove and cool the mixture.
Grind this to a smooth paste.
Heat oil in a pan and temper it with above ingredients.
Pour it into the chutney mix and serve with any tiffin.


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Thursday, October 3, 2019

Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku / Adai kunukku / Lentil Fritters Recipe

images of Kunukku Recipe / Kunuku Recipe / Adai Maavu Kunukku /  Adai kunukku / Lentil Fritters Recipe
Kunukku
Ingredients
Idly rice-1 cup
Raw rice-1 cup
Thur Dal-1 cup
Channa Dal- 1/2 cup + 2 tbsp
Urad Dal - 1/4 cup
Red chillies-8 to 10
Hing - 1/2 tsp
Chopped curry leaves - few
Desiccated coconut or fresh coconut - 2 tbsp
Chopped onion - a handful
Salt to taste
Oil-to deep fry


Method
Wash and soak everything for 4 hrs in water.Today i soaked it overnight.
Drain out the water and add the soaked rice/dal into a grinder or mixi jar.
Sprinkle water in intervals and grind it to a coarse thick  batter.
Mix desiccated coconut,curry leaves,salt,hing and chopped onion ,mix it well.
Heat oil in a pan drop small balls with a spoon or hand.
Deep fry it till all sides are golden brown & crisp.Remove it on a kitchen paper.
Serve it hot with any chutney.

Courtesy: shanthisthaligai


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Saturday, September 28, 2019

How to make Ghee / How to make Nei / Clarified Butter at home

images of How to make Ghee / How to make Nei  / Clarified Butter at home
Homemade Ghee
Ingredients
Store bought unsalted butter sticks - 6 each 4 oz
Curry leaves - 6 or Drumstick leaves few


Method
Take a pan add the butter sticks and melt.
In medium low flame keep stirring in intervals.
After 5 minutes you will notice a white foam floating on top.
Now reduce the flame completely and keep mixing till you see golden transparent colour, light browning on the sides and the bottom and you will smell the ghee.
BE CAREFUL AT THIS STAGE OTHERWISE YOU MAY BURN THE GHEE.
Immediately switch off the stove and remove the pan from the stove.
Now add few curry leaves or drumstick leaves, mix and leave it to cool completely.
Filter the ghee using a fine metal strainer and store it in a clean bottle.
Once cooled completely they will solidify.


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Friday, September 27, 2019

Besan Ladoo / Besan Ke Ladoo / Besan Ke Laddu Recipe / Ladoo Recipes

images of Besan Ladoo / Besan Ke Ladoo / Besan Ke Laddu Recipe
Besan Ladoo

Ingredients
Besan flour/Gram flour/Kadalai Mavu-1 cup
(I used the store bought)
Ghee-1/4 cup
Cardamom powder-1/2tsp
Powdered sugar-3/4 cup
(If you like too sweet then take 1 cup sugar-equal potion as flour)
Sliced almonds or cashew nuts- 3tsp
Decoration (optional)
Melted ghee-2tbsp
Finely crushed pistachio-6tsp

images of Besan Ladoo / Besan Ke Ladoo / Besan Ke Laddu Recipe

Method
Melt 1tsp of ghee in a kadai/pan, fry the nuts till sight brown in colour & keep it aside.
In the same kadai pour the ghee & fry the besan in low flame till it turns light brown in colour & gives nice smell (raw smell disappears).Make sure you don't burn the flour,fry it carefully.
Switch off the flame & add the cardamom powder & nuts,let it cool completely.
Add the powdered sugar, mix it well & form it into small balls.
For decoration just dip only the top portion of the ladoo in ghee & press some pistachio on top.Your yummy & tasty Besan ladoo is ready.

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Beerakaya Paalu Koora / Beerakaya Palu Posina Kura / Ridge Gourd Milk Curry

images of Beerakaya Paalu Koora / Beerakaya Palu Posina Kura / Ridge Gourd Milk Curry
Beerakaya Paalu Koora
Tempering
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/4 tsp
Oil - 3 tsp
Other ingredients
Chopped Beerakaya / Ridge gourd - 1 long
( I have used Nethi beerakaya /Loofah today)
Salt to taste
Turmeric powder - 1/2 tsp
Sesame seeds - 1 tsp heaped
( dry roast till it splutters,cool and dry powder)
Chopped onion - 1/4
Slit green chillies - 4
Chopped garlic - 1
Milk - 1 cup
Curry and coriander leaves for garnish


Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,garlic,green chillies and few curry leaves saute for a minute.
Add the beerakaya,salt and turmeric powder fry in low flame till the vegetable are cooked.
Reduce the flame add the powdered sesame seeds and hot milk,once milk is added cook it in low flame to avoid curdling.
Cook till the curry is thick switch off the stove and garnish with curry and coriander leaves.
Best served as side dish for plain rice.

Note
a) If using regular ridge gourd then scrape out the skin then cut into small cubes and cook.
b)Once milk is added reduce flame and cook it in low flame otherwise the milk will split/curdle.


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Wednesday, September 25, 2019

Paneer Samosa / Paneer Mutter Samosa / Paneer Peas Samosa / Paneer Strip Samosa

images of Paneer Samosa / Paneer Mutter Samosa / paneer Peas Samosa / Paneer Strip Samosa
Paneer Peas Samosa
Yields: 8 samosas
Ingredients for the filling
Frozen peas - 1 cup
Paneer - 200gms
Chopped coriander leaves - 1 tbsp
Green chillies - 2
Ginger and garlic paste - 1 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Ghee - 2 tsp

Paneer Peas Samosa

Method
Take a mixi jar add the peas,green chillies and grind it to a coarse mixture.Keep it aside
In the same jar add the paneer and crumble it or grate the paneer
Heat ghee in a pan add ginger and garlic paste fry till raw smell has disappeared.
Add the crushed peas mixture and fry for few minutes.
Now add all the dry masala powder and fry for 2 to 3 minutes.
Lastly add the paneer and mix till everything is well combined.
Switch off the stove add the coriander leaves and mix.
Divide the portion into equal parts.
Ingredients for the dough
Maida / All purpose flour - 1 & 1/2 cups
Oil - 5 tsp
Salt -to taste
Ajwain-1/2 tsp
Water-as needed


Method
Take maida,ajwain,salt and oil in a wide bowl,rub it up to resemble bread crumbs.
Pour water little by little & make a semi stiff dough.
Cover it with a plate or cloth & rest it for 10 minutes.
Other Ingredients
Oil to deep fry
Maida/All purpose flour - 1 tsp
( Dilute it in water and make a semi thin paste,we will be using this paste to seal the samosa)


Method
Divide the dough into medium size balls,roll it out into a thin long oval shape.Cut it into half,
Take a knife and make slits/strips to one portion just in the middle leaving 1/2 cm on both edges ( see picture).Apply some maida paste on the 3 edges of the sheet ( corners) and place the other half sheet on top,gently press.
Now try to form a cone as you make regular samosa (see picture).
Take a spoon full of the paneer peas mixture fill it inside the cone.Seal the top with maida paste.
Make all the samosas the same way,keep it covered with a cloth.



Heat oil in a pan deep fry these samosas in medium heat till light golden brown on all sides,remove it on a kitchen paper/tissue.
Serve these hot samosas with mint & tamarind chutney or ketchup.

Note:
a) As these samosa sheets are heavy fry them in medium low flame so the inside sheet is well cooked.Do not be in a hurry.
b) Seal the samosa well so the filling dose not come out while frying.
c) Always keep the dough covered to avoid drying.
d) Create your own filling to make it more colourful and interesting.



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Tuesday, September 24, 2019

Meeting Sangeetha from sangskitchen.com


Hi everyone i recently came to know about Mrs.Sangeetha Balamurugan.She lives very close to my house in Arizona,Phoenix. A very sweet and warm person to chat.I learned a lot from her today.She is a blogger  successfully running a website and you tube channel for past 1 year.Her website is https://www.sangskitchen.com/ . She has a good collection of  Vegetarian,Non vegetarian,Snacks,Lunch box recipes and many more.Please do visit her website and encourage her.Good luck Sangeetha!

Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes

images of Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes
Ridge Gourd Millet Soup
Ingredients
Butter - 1 tbsp
Salt and pepper to taste
Ridge gourd - 1 large
( scrape out the skin and cut into small pieces)
Garlic - 3
Milk 1 cup
Water as needed
Almond meal - 2 tbsp
Kodo millet / Varagu - 1 tbsp

images of Ridge Gourd Millet Soup / Ridge Gourd Kodo Millet Soup / Ridge Gourd Soup - Healthy Soup Recipes
Method
Take a pressure cooker and add the cut ridge gourd,garlic,salt and water.Pressure cook till soft,slightly mash it and keep it aside.
Heat butter in a pan add the almond meal and saute for a minute lower the flame and add the milk.
Quickly mix it well to avoid lumps add salt and pepper.
Now pour the mashed ridge gourd  and add water according to the thickness you need.
Just give a boil and switch off the stove.
Serve the soup hot.

Note:
a) If you don't have almond meal use 1 tbsp maida/All purpose flour or any thickening agent.
b) Use any millet of your choice.
c) Grated cheese can also be used as garnish.


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Monday, September 23, 2019

Szechuan Cabbage Rice / Schezwan Cabbage Fried Rice / Chinese Cabbage Rice - Indo Chinese Recipe

images of Szechuan Cabbage Rice / Schezwan Cabbage Fried Rice / Chinese Cabbage Rice- Indo Chinese Recipe
Szechuan Cabbage Rice
Ingredients to cook rice
Basmati rice - 1 cup
Salt to taste 
Water - 1 & 1/2 cups
Method
Wash rice well add salt,szechuan sauce and water.
Cook till grains are separate in a pressure cooker.
Open the lid fluff it up with a fork and keep it aside.
Other ingredients
Sesame oil - 3 tsp
Salt and pepper to taste
Soy sauce - 3 tsp
Ginger and Garlic paste - 1 tsp 
Finely sliced cabbage - 2 cups or more if you like
Spring onions a handful for garnish


Method
Heat oil in a pan add ginger and garlic paste saute till raw smell has disappeared.
Add the shredded cabbage and saute well in high flame for couple minutes.
Add the pepper powder ,salt,soy sauce and szechuan sauce mix it well.
Add the cooked rice and mix everything well till combined.
Switch off the stove garnish with spring onions and serve hot.

Click HERE for the Szechuan sauce recipe


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Sunday, September 22, 2019

Egg Malai Masala Recipe / Anda Malai Curry - Egg Recipes

images of Egg Malai Masala Recipe / Anda Malai Curry - Egg Recipes
Egg Malai Masala
Tempering
Oil - 1 tbsp
Butter - 2 tbsp
Cardamom - 1
Cloves -2
Grind to a fine paste
Onion - 1 small size
Green chillies - 2
Ginger - a small piece
Garlic 4
( Do not add water grind it to a smooth paste)
Other ingredients
Boiled eggs - 3
( Cut into half)
Half and Half milk cream - 1 cup
Salt to taste
Pepper powder - 1 tsp
Roasted and powdered cumin powder - 1 tsp
Garam masala 3/4 tsp
Roasted and crushed kastoori methi - 1 tsp
Chopped coriander leaves for garnish
Method
Heat ghee and oil in a pan and temper it.
Now add the ground paste and fry till raw smell has completely disappeared and oil separates the pan.
Now add all the dry powders and mix,lower the flame and add the milk cream mix well.
Keep mixing till it give just a boil add the eggs and kastoori methi mix and switch off the stove.
Garnish with coriander leaves,best served with Roti or Jeera rice.

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Monday, September 16, 2019

Aloo Bhakarwadi / Aloo Bakarwadi / Bhakarwadi / Samosa Pinwheels

images of Aloo Bhakarwadi / Aloo Bakarwadi /  Bhakarwadi / Samosa Pinwheels
Aloo Bhakarwadi
Outer dough
Maida/All purpose flour- 1 & 1/2 cups
Besan-1/2 cup
Oil-1/4 cup
Salt to taste
Chilly powder-1/4tsp (optional)
Filling ingredients
Boiled & mashed potato-3
Salt to taste
Hing-a pinch
Jeera/Cumin-1/2 tsp
Mustard-1/2 tsp
Sesame seeds-2 tsp
Turmeric powder-1/4 tsp
Red chilly powder & Coriander powder-each 1/2 tsp
Garam masala-1/4 tsp
Chopped coriander leaves-3 tsp
Amchur powder (dry mango powder)- a pinch
Sugar-a pinch
Oil-3 tsp
Oil-to deep fry required amount
Method
Take all the ingredients for the dough in a bowl,pour water little by little & form a soft dough.Rest it for 20 minutes.
Heat oil in a pan temper it with jeera & mustard.
Add the potato & all dry ingredients mix it well.Switch off the stove add the coriander leaves and mix.
Divide the dough into 2 parts,take one portion & roll it out into a big thin circle.Spread the filling around evenly,now slowly start rolling it from one corner till the end like a log.
Cut the roll into ½  inch long pieces.Slightly dust the cut portion with maida,so that the filling doesn't come out while frying.
Deep fry these in medium low flame till golden brown on all sides.
Serve it as an evening snack.

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Tuesday, September 10, 2019

Chalupas Recipe / Bean Chalupas / Bean and Cheese Chalupas / Homemade Chalupas - Mexican Recipe

images of Chalupas Recipe / Bean Chalupas / Bean and Cheese Chalupas / Homemade Chalupas - Mexican Recipe
Chalupas

Ingredients for the dough / fried bread
All purpose flour / Maida - 2 cups
Baking powder - 1 tbsp
Salt to taste ( around 3/4 tsp)
Milk - 1 cup or more if needed
Cumin powder - 1/8 tsp
Melted butter - 1 tbsp


Method
Take a wide bowl add all the dry ingredients and butter and mix.
Now slowly add milk little by little and make a semi tight dough.
Add 1 tsp of oil spread it on top to prevent drying.
Cover the dough with a clean towel for 30 minutes.
Punch the dough and divide the dough into equal size balls and roll to a semi thick disc. Do not roll it too thin.
Heat oil and slowly slide the dough into the hot oil and deep fry till light brown on all sides.
Remove it on a kitchen paper and while still hot fold it into half to stuff the filling.
Filling
Kidney beans or Tri bean blend - 2 small cans ( each 15 oz)
(or soak beans in water for 8 hours next day wash it well add fresh water and cook the beans till soft)
Drain the water from the beans and mash the beans well add 2 tbsp of hot sauce,little salt and cumin powder ,mix it well and keep it aside.
Chopped onion, Chopped bell pepper ,Chopped tomato,Chopped lettuce - as needed
Sour cream - as needed
Shredded cheese - as needed.


How to serve
Take a chalupa fill it up with some mashed beans next add the chopped onion,tomato,bell pepper then top it with some sour cream,lastly add the lettuce and cheese.
Serve it immediately.

Note:
a) Your filling can be more creative by adding salsa,guacamole,coloured bell peppers,etc
b) You can use just wheat flour or a mixture of both wheat flour and all purpose flour for making the dough.


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Monday, September 9, 2019

Vendhaya Kanji Recipe / Methi Seeds Kanji / Porridge With Rice & Fenugreek Seeds

images of Vendhaya Kanji Recipe / Methi Seeds Kanji / Porridge With Rice & Fenugreek Seeds
Vendhaya Kanji
Ingredients
Sona masoori rice - 1/2 cup
Moongh dal - 1 tbsp
( I have used split green moongh dal with skin)
Vendhayam / Methi seeds / Fenugreek seeds- 1 tsp ( heaped)
Salt to taste - 1 tsp ( heaped)
Garlic - 10 cloves
Jeera/Cumin seeds - 1/4 tsp
Freshly grated coconut - 3 tsp
Water - 5 cups


Vendhaya Kanji
Method
Add washed rice,dal and methi into a pressure cooker,to this add all above mentioned ingredients.
Pour water and pressure cook till rice is cooked very soft.
Cool and open the pressure cooker lid mash the kanji using a ladle or masher.
Serve them hot with any thogayal/chutney of your choice or mor milagai or papads/appalams.

For Thogayal / Chutney recipe click HERE
For Ulundhu Kanji / Urad dal porridge recipe click HERE

Note:
a) You can also add coconut milk instead of freshly grated coconut.


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Thursday, September 5, 2019

Aloo Puri Recipe / Aloo Poori Recipe / Potato Poori Recipe

images of Aloo Puri Recipe / Aloo Poori Recipe / Potato Poori Recipe
Aloo Poori
Ingredients
Boiled and grated aloo/potato - 2 medium size
Wheat flour - 2 cups
Sooji/Semolina - 2 tbsp
Salt to taste or 1/2 tsp
Ajwain - 1/2 tsp
Cumin powder - 1/4 tsp
Sesame seeds - 1/2 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Finely chopped green chillies - 1
Chopped coriander leaves - 1 tsp ( optional)
Water as needed
Oil - 1 tsp for dough and for deep frying as needed


Method
Boil potato peel the skin and grate it.
Take a wide plate add all the above ingredients except oil and water mix everything well.
Slowly sprinkle water little by little and make a tight tough.
Add 1 tsp of oil to the dough knead once and cover it and rest for 15 minutes.
Divide the dough into equal size balls,dust it with some wheat flour and roll it out to a semi thick disc.Do not roll it too thin.
Heat oil in a pan and slide the pooris into the hot oil.Slightly press all sides for the pooris to puff up.
Turn it other side and once both sides are light brown remove it on a kitchen paper.
Enjoy these hot pooris hot with any side dish of your choice.



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Thursday, August 29, 2019

Paruppu Thogayal / Paruppu Thuvaiyal / Thuvaram Paruppu Thogayal / Toor dal Thogayal / Chutney/Thogayal Recipes

images of Paruppu Thogayal / Paruppu Thuvaiyal / Thuvaram Paruppu Thogayal / Toor dal Thogayal / Chutney/Thogayal Recipes
Paruppu Thogayal
Ingredients
Thur dal/Thuvaram paruppu - 1/4 cup
Grated coconut - 1 tbsp ( heaped)
Red chillies - 2
Whole black pepper -10
Salt to taste
Hing - 1/4 tsp
Tamarind a very small piece
Oil - 1 tsp




Method
Heat oil in a pan add thur dal and fry till light brown.
Now add the pepper,red chilly,tamarind,salt,hing and coconut,fry till coconuts slightly changes colour.Cool the mixture and put this in a blender/mixi jar pour very little water and grind to a thick smooth chutney.
Best served with Vendhaya Kanji or Plain rice.

For more Thogayal/Chutney recipe click HERE


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Monday, August 26, 2019

Clear Chicken Soup Recipe / Chicken Clear Soup / Soup Recipes - Instant Pot Soup Recipe

images of Clear Chicken Soup Recipe / Chicken Clear Soup / Soup Recipes - Instant Pot  Soup Recipe
Clear Chicken Soup
Ingredients
Sesame oil - 1 tsp
Chopped onion - a handful
Ginger and Garlic paste together - 1 tsp
or add chopped ginger/garlic
Chopped tomato - 1 small
Chopped coriander leaves for garnish
Salt and Pepper to taste
Cumin powder - 1/2 tsp
Turmeric powder - a generous pinch (Optional)
Finely chopped boneless chicken - 1 cup
Organic Chicken broth - 32 oz carton
Method
Heat oil in an instant pot saute onion,ginger/garlic for 1 minute.
Add the jeera powder,salt,pepper and tomato saute till tomatoes are soft.
Add the chicken and saute for 2 minutes.Pour the stock and cook it in soup mode till done.
Garnish with chopped coriander leaves and serve hot.

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Thursday, August 22, 2019

Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu

images of Boiled Urad Dal Murukku / Urad Dal Murukku / Cooked Urad Dal Murukku / Minapa Pappu Jantikalu
Boiled Urad Dal Murukku
Ingredients
Skinless urad dal - 1/2 cup
Water -1 cup ( to cook the dal add little more water if needed)
Rice flour - 2 &1/2 cups
Salt - to taste ( around 1 & 1/8 tsp)
Hing - 1 tsp
Jeera/Cumin seeds - 1 & 1/2 tsp
Melted butter - 2 tbsp
( i used only 1 & 1/2 tbsp)
Water as needed to make a smooth crack free dough)
Oil to deep fry


Method
Wash urad dal take a pressure cooker add the dal and water,pressure cook till soft.
While still warm mash the urad dal well using a masher or your hand.
Put all above ingredients into the mashed dal..Add the melted butter & mix it till it forms crumbs.Pour water little by little & make a soft dough.
Heat oil in a pan,take some dough & fill it into the murukku mould.Press this directly into the hot oil or press it back of a flat ladle and gently flip it into the oil.
In medium high flame deep fry them till light brown colour place it on a kitchen towel to remove excess oil if any.
Cool completely before storing it in a air tight container.
Note:
a) Always keep the dough covered with a wet cloth or plate to avoid drying.
b) This murukku is usually slightly brown so do not over fry.
c) Fry these is medium high flame otherwise murruku will absorb too much oil.
d) Usually too much butter is not needed for this murukku.

Recipe for Thenkuzhal murukku click HERE 


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Wednesday, August 21, 2019

Dharwad Peda / Dharwad Pedha / How to make Dharwad Peda

images of Dharwad Peda / Dharwad Pedha / How to make Dharwad Peda
Dharwad Peda
Yields: 25 pieces
Ingredients
Fresh paneer crumbled - 3 cups
For homemade Paneer,Indian cottage cheese recipe click HERE 
Sugar -8 tsp + 3 tbsp for dusting
Milk - 14 tbsp
Ghee - 1 tsp heaped
Cardamom powder - 1 tsp


Method
Take a non stick or heavy bottomed kadai pour ghee add the crumbled fresh paneer,2 tbsp milk and 2 tsp sugar and start to fry in medium flame.
Keep frying by adding sugar and milk in intervals ( save 4 tbsp of milk to add it at the last) till paneer turns golden brown ( DO NOT BURN).
Cool the paneer add cardamom powder and transfer to a mixi jar.
Dry grind to a smooth powder,transfer to a plate.
Heat a kadai add the paneer mixture remaining 4 tbsp of milk and give a quick stir till everything is combined,switch off the stove.
Once the mixture has cooled divide the portion and shape it to a cylinder or any shape of your choice.
Add 3 tbsp of sugar in a plate roll each peda into sugar to make sure all sides are well coated.
Arrange it on a plate and enjoy!

Note: 
a) Make sure you fry the pane-er in low or medium heat otherwise they may burn.
b) Shape the peda into any size or shape of your choice.
c) Add or reduce milk according to the dryness of paneer.
d) Store it in refrigerator.
e) This is an interesting recipe from karnataka


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Tuesday, August 20, 2019

Kale Rice / Easy Kale Rice / Simple and Quick Kale Rice / Sauteed Kale with Rice / Rice Recipes

images of Kale Rice / Easy Kale Rice / Simple and Quick Kale Rice / Sauteed Kale with Rice / Rice Recipes
Kale Rice
Ingredients
Kale leaves - 6
( Remove hard stems and chop finely)
Salt  and Pepper powder to taste
Butter - 3 tsp
Chopped garlic - 4
Chopped green chillies - 1
Chopped onion - 3 tsp
Basmati rice - 1 cup
Water 1 & 3/4 cup


Method
Heat 1 tsp butter in a pan add some garlic and green chillies saute till light brown.
Add the washed rice and saute for a minute,pour water add salt cover it with a lid and cook till done.
Open the lid and fluff up the rice using a fork.


Heat remaining butter in a pan add garlic and onion saute till its light brown.
Now add the kale leaves,salt & pepper, give a quick mix.
Lower the flame add the cooked rice and toss till everything is combined.
Switch off the stove and serve immediately.


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Sunday, August 18, 2019

Massala Brussels Sprouts / Brussels Sprouts Masala / Brussels Sprouts Recipe

images of Massala Brussels Sprouts / Brussels Sprouts Masala
Masala Brussels Sprouts
Ingredients ground to a smooth paste
Grated coconut - 1/3 cup
Fennel seeds - 1 tsp
Ginger and garlic paste - 1 tsp
Green chillies - 3
Salt to taste
Turmeric powder - 1/4 tsp
( add some water and grind to a smooth paste)
Tempering ingredients
Oil - 2 tbsp add more if needed
Cinnamon - a small stick
Bay leaf - 1
Other ingredients
Brussels sprouts - 6
( wash trim at the ends and make a slit ( like a plus) on top see picture below)
Chopped onions - a handful
Chopped curry and coriander leaves




Method
Heat oil in a pan temper it with cinnamon and bay leaf.
Add the chopped onions and fry for a minute,now arrange at the Brussels sprouts and give a quick mix.Add the ground masala paste and saute for 1 or 2 minutes in medium high flame.
Pour very little water cover and cook in low flame till masala is well cooked and light brown.
Garnish with curry and coriander leaves mix and switch off the stove.
Best served as side dish for rice or roti.

Note:
a) Using same masala you can make this dish with raw banana or small brinjals.


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