Search A Recipe/Dish

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.


Thanks for visiting !



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
------------------------------------------

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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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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