Search A Recipe/Dish

Tuesday, September 29, 2020

How To remove Dark Circles around your Eyes and Neck?

Tried this to remove dark circles around eyes and some tan I can see some different. Follow religiously for months for better result.

Pack ingredients
__________________
1.Green tea or Regular tea soaked in some hot water to soften _ 1& 1/2 tsp
2.Potato juice from 2 baby potatoes
3.Coffee powder _ 1tsp
4.Tomato juice from 1 small roma tomato
5.Thick curd _ 1 tsp heaped

Method
__________
Mix everything and massage gently around eyes and face for 5 minutes.
Then wash your face and wipe,massage with an ice cube for a minute.
You can store the mixture in fridge for 2 to 3 days,but i have kept it in freezer as the quantity was more.

Thanks for visiting !

Homemade Rosemary Oil / How To Make Rosemary Oil At Home?

images of Homemade Rosemary Oil / How To Make Rosemary Oil At Home?
Homemade Rosemary Oil

Homemade Rosemary Oil
--------------------------------
Heat coconut oil around 4 cups add fresh Rosemary about 1 cup and switch off the stove.
Cool and store it in a glass jar.
For more benefits about this oil please read online.
Iam going to use it for hair as they say it stimulates hair growth.

Thanks for visiting!

How to Make Custard Powder / Homemade Custard Powder

images of How to Make Custard Powder / Homemade Custard Powder
Homemade Custard Powder
Ingredients
Sugar - 1/2 cup
Milk powder - 1/4 cup
Corn flour - 1/4 cup
Yellow food colour - less than 1/8 tsp
( Today i used orange food colour as i did not have yellow food colour)
Vanilla essence - 1 tsp
Method
Take a mixi jar add all the above ingredients and grind to a fine powder.
Store it in a glass jar in fridge.Use when needed

How to use?
Dissolve 1 tbsp of the custard powder in some milk.
Take a glass of milk and give a boil.
Lower the flame and pour the dissolve custard powder and cook till its thick.
Switch off the stove and cool the mixture.
Add chopped fruits and nuts of your choice,chill and enjoy!
Note:
Store bought custard powder and homemade measurements to make the custard differ.
For homemade we add extra custard powder for thickening.

Thanks for visiting !

Monday, September 28, 2020

Suva Moong Dal / Shepu Dal Recipe / Mung Dal and Dill Leaves / Yellow Moong Daal With Dill Leaves

images of Suva Moong Dal / Shepu Dal Recipe / Mung Dal and Dill Leaves / Yellow Moong Daal With Dill Leaves
Suva Moongh Dal
Ingredients
Ghee - 3 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
Chopped onion - a handful
Chopped tomato - 1 small
Chopped dill leaves - 1/2 cup
Chopped garlic - 3
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Yellow moongh dal - 1/3 cup
(Cook and mash the dal)
Method
Heat oil and ghee in a pan add mustard,cumin and red chillies saute.
Then add chopped onion,tomato,garlic,dill leaves and saute till tomatoes are mashed.
Now add the dry masala powders and cooked moongh dal,add salt to taste and water as needed.
In low flame cook till its slightly thick,switch off the stove.
Serve it with plain hot rice.

Thanks for visiting !


Sunday, September 27, 2020

Paruppu Urundai Rasam / Lentil Dumplings In Rasam / Lentils Balls Soup

images of Paruppu Urundai Rasam /  Lentil Dumplings In Rasam / Lentils Balls Soup
Paruppu Urandai Rasam
Ingredients for Paruppu urandai/Lentil balls
Thur dal / Pigeon peas - 1/3 cup
Channa dal - 1/3 cup
Red chillies -1
Salt to taste
Jeera/Cumin seeds- 1/4 tsp
Hing a pinch
Method
Soak both the dal and red chillies in water for 3 hours.
Drain out the water completely and grind to a semi coarse thick paste by sprinkling very little water.
Do not add too much water while grinding the mixture should be a thick paste.
Add salt and jeera mix it well.
Divide the portion into small balls and keep it aside.
If you are not confident in dropping the balls directly into the boiling rasam thinking they will break then just steam these balls and then add to the prepared rasam.
Ingredients for the rasam
Tamarind a small lemon size
( Soak it water and squeeze out the juice,dilute with 2 cups of water)
Chopped tomato - 2
Slit green chillies - 1
Crushed garlic - 1
Rasam powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Hing a pinch
Salt to taste
Chopped coriander and curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Methi seeds - 5
Method
Heat oil in a pan and temper it.Add the crushed garlic,slit green chillies and tomatoes.
Saute for a minute and pour the diluted tamarind juice,turmeric powder,rasam powder,hing and salt.
when it starts to boil reduced the flame and add the lentil balls and cook till balls are cooked and they float on top.
Switch off the stove and garnish with curry & coriander leaves.
Best served with plain rice.

Thanks for visiting !

Tuesday, September 22, 2020

Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

images of Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes
Rosemary Roasted Baby Potatoes
Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

Thanks for visiting !


Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes


images of Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes
Avocado Soup
Ingredients
Avocado - 1
( scoop out the flesh)
Olive oil - 1/2 tsp
Chopped garlic - 2
Chopped spring onion or chopped onions -2tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil - 1/2 tsp (optional)

images of Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes

Method
Heat oil in a pan fry garlic,basil & spring onion till raw smell has disappeared. 
Cool and blend this along with avocado to a smooth paste.
Heat milk,stock,salt and pepper till hot and switch off the stove.
Dilute the blended mixture into the milk  and stir well.
Just before serving drizzle some olive oil and serve hot.

Note:
If serving for kids sprinkle some cheese & serve it hot.



Thanks for visiting!

Monday, September 21, 2020

Leftover Chapati Upma Recipe / Roti Upma / Chapati Upma

images of  Leftover Chapati Upma Recipe / Roti Upma / Chapati Upma
Chapati Upma
Ingredietns
Chapati -2
( cut into very thin strips or cut into tiny pieces or pulse in mixi )
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - each 1 tsp
Jeera - 1/8 tsp
Chopped cashew nuts - 6
Grated ginger - 1/8 tsp
Chopped green chillies - 2
Chopped tomato - 1 tbsp
Chopped onions - a handful
Chopped curry and coriander leaves few
Salt to taste
Method
Heat oil in a pan temper it with mustard,channa dal,urad dal,jeera and cashew nuts.
Add onion,ginger,green chillies and tomato,saute till tomatoes are soft.
Add salt and the chapati pieces sprinkle some water,cover and cook for 2 minutes or till chapati is soft.
Switch off the stove garnish with curry and coriander leaves and serve immediately.

Note:
To make it more interesting and colourful you can add some vegetables like carrot,beans or peas.

Thanks for visiting !

Saturday, September 19, 2020

Pudalangai Thogayal / Snake Gourd Chutney / Potlakaya Chutney / Pudalangai Thuvaiyal

images of Pudalangai Thogayal / Snake Gourd Chutney / Potlakaya Chutney / Pudalangai Thuvaiyal
Pudalangai Thogayal
Ingredients
Pudalangai / Snake gourd / Potlakaya chopped - 1 cup
( If seeds are hard remove)
Chopped coconut - a handful
Salt to taste
Tamarind paste - 1 tsp
Hing a generous pinch
Oil - 2 tsp
Urad dal - 1 & 1/2 tsp
Channa dal - 1 tsp
Red chillies - 2
Jeera/cumin seeds- 1/4 tsp
Sesame seeds - 1 tsp
Curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves few
Red chilly - 1


Method
Heat oil in a pan fry urad dal,channa dal,jeera,red chillies and curry leaves till light brown.
Add sesame seeds and hing mix it well,add the chopped pudalangai and coconut,saute till the vegetables are cooked.(do not add water)Add the tamarind paste and salt.
Cool the mixture and transfer to a mixi jar sprinkle very little water and grind it smooth.
Heat oil in a pan and temper it,pour the hot tempering into the thogayal/chutney and mix it well.
Mix it with rice and enjoy!


Thanks for visiting !


Thursday, September 17, 2020

Lunch Ideas

 Today's Lunch Ideas Buttered Garlic Parsley Rice with Korean BBQ Chicken, Glass Noodles Chicken Soup and Creamy Cucumber Salad 



Curd Rice
Roasted Rosemary Baby Potatoes
Tomato Pickle
Mor Milagai



Tuesday, September 15, 2020

Korean Corn Cheese / Corn Cheese Recipe / Konchijeu

images of  Korean Corn Cheese / Corn Cheese Recipe / Konchijeu
Korean Corn Cheese
Ingredients
Whole corn kennels - 1 can ( 15 oz can )
Salt and pepper to taste
Mayonnaise - 3 tbsp
Chopped spring onions - 1/4 cup
Mozzarella cheese - 1/2 cup
Method
Take a bowl add all the above mentioned ingredie4nts and mix well.
Grease a iron skillet and pour the corn mixture and spread evenly.
Bake this at 400 deg.F for 10 minutes and broil for few seconds till the top turn slight brown.
Serve immediately!

Note:
Serve this as an appetizer with chips or as a side dish.

Thanks for visiting!

Braised Tofu Recipe / Spicy Braised Tofu / Dubu Jorim

images of Braised Tofu Recipe / Spicy Braised Tofu / Dubu Jorim
Braised Tofu
Ingredients
Firm tofu slices - 8
( cut into any thickness you want)
Sesame oil - 1 tbsp
Chopped onion - a handful
Chopped garlic - 8
Chopped spring onions for garnish
Ingredients for the sauce
Water - 1/4 cup
Soy sauce - 1 tbsp (heaped)
Honey or Maple Syrup - 1 tbsp
Salt to taste
Roasted sesame seeds - 1 tsp
Korean chilly powder - 1 tsp (heaped)
Chopped spring onions - 2 tbsp
Sesame oil - 1 tsp
( mix everything well and keep it aside)

images of Braised Tofu Recipe / Spicy Braised Tofu / Dubu Jorim
Dubu Jorim
Method
Heat oil in a pan arrange the tofu slices and in low flame fry till its slight brown on all sides.Keep it aside.In the same pan add a teaspoon of oil and fry onions,spring onions and garlic till they slightly change colour.
Now pour the sauce and arrange all the tofu pieces on top.
Cover it with a lid and simmer till all the tofu has absorbed the sauce.
Switch off the stove drizzle 1/2 tsp sesame oil and garnish with spring onions.
Serve hot with sticky rice.

Thanks for visiting !



Monday, September 14, 2020

Potato Cheese Pancake / Cheese Hotteck / Hotteck / Hotteok / Korean Stuffed Cheese Pancake

images of Potato Cheese Pancake / Cheese Hotteck / Hotteok / Korean Stuffed Cheese Pancake
Potato Cheese Pancakes
Yields : 6
Ingredients
Potato - 2 medium size
( boil the potatoes peel out the skin and mash till smooth)
Salt and Pepper powder to taste
Sugar - 1/8 tsp
Corn flour - 3 tsps ( heaped)
( add more if needed)
Oil to shallow fry
Mozzarella cheese as needed
Method
Take a boil add the mashed potato,salt,pepper powder,sugar and corn flour,mix well till you get a smooth non sticky dough.Divide the dough into equal size balls.
Take a ball and flatten it place 1 or 2 tsps of cheese and close.Roll it well and slightly flatten.Make sure its well sealed so the cheese does not come out while frying.
Heat oil in a pan and arrange these pancakes and in medium low flame fry till nice golden brown on all sides and crisp.Remove it onto a kitchen tissue for excess oil to get absorbed.
Enjoy hot!

images of Potato Cheese Pancake / Cheese Hotteck / Hotteok / Korean Stuffed Cheese Pancake
Cheese Hotteck
Note:
Instead of corn flour you can add all purpose flour or rice flour.

Thanks for visiting !

Friday, September 11, 2020

Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles

images of Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles
Chapati Noodles
Ingredients
Chapathi - 2
( cut into thin strips
Shredded vegetables - 1 cup
( I used cabbage,bell peppers and carrot)
Chopped spring onion - a handful
Chopped Ginger/Garlic - 1/2 tsp
Sesame oil - 1/2 tbsp
Vinegar - 1 tsp
Red chilly sauce - 1 tsp
Soy sauce - 1/2 tbsp
Salt and pepper to taste
Tomato ketchup - 1 tbsp

images of Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles
Roti Noodles
Method
Heat oil in a pan add ginger/garlic and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,chilly sauce,salt,ketchup and vinegar,saute till everything is combined.
Add the shredded capathi and toss well.
Lastly add pepper powder and spring onions,mix and switch off the stove.
Serve hot!

Thanks for visiting !

Thursday, September 10, 2020

Caramel Bread Popcorn / Bread Popcorn - A Korean Snack

images of Caramel Bread Popcorn / Bread Popcorn - A Korean Snack
Caramel Bread Popcorn
Ingredients
Sugar - 5 tsp
Water - 4 tsp
Milk - 4 tsp
Butter - 1 tbsp
Cinnamon powder - a pinch ( optional)
White bread slices - 2
(cut it into small cubes,do not remove the crust)
Method
Take a pan and add the bread cubes and in low flame toast till crisp and light brown on all sides,keep it aside.
Take a pan add the sugar and water to not stir let the sugar melt and starts to bubble and slightly changes its color.
Add butter and stir,gently pour the milk and cinnamon powder if using and keep stirring till the mixture caramelizes and sauce is thick.Turn off the heat and immediately add the toasted bread cubes and gently mix still all the cubes are well coated.
Cool and enjoy this crunchy bread popcorn.

Thanks for visiting !

Tuesday, September 8, 2020

Lunch Ideas

Thai special today made Rosemary flavored rice,Kung Pao Chicken And Thai Red Curry.

Saturday, September 5, 2020

Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi

images of Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi
Bhindi Kurkuri
Ingredients
Tender Okra/ Ladies Finger / Bhindi -1 pound
(cut into thin strips)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder -1/8 tsp
Garam masala - 1/4 tsp
Amchur powder - a generous pinch
Besan -1tbsp
Rice flour - 1 tsp
Oil - to deep fry as needed
Water very little to sprinkle
Method
Mix all the dry ingredients together in a wide bowl.
Add the bhindi and toss well,sprinkle very little water and mix till all the bhindis are well coated.
Heat oil in a pan and deep fry in batches till crisp on all sides.
Remove on a kitchen tissue to remove excess oil.
Serve this as an appetizer or as a side dish for roti and rice.

Thanks for visiting !

Chettinad Cauliflower Rasam / Chettinad Cauliflower Soup / Cauliflower Rasam / Rasam Recipes

images of  Chettinad Cauliflower Rasam / Chettinad Cauliflower Soup / Cauliflower Rasam / Rasam Recipes
Chettinad Cauliflower Rasam
Tempering ingredients
Ghee - 2 tsp
Fennel seeds - 1/8 tsp
Cinnamon - a tiny small piece
Cloves -1
Mustard - 1/8 tsp
Other ingredients
Cauliflower pieces - 1 cup
Cooked thur dal - 1/4 cup
Water as needed
Tamarind - a lime size piece
( soak it in water and extract juice)
Salt to taste
Pepper powder - 1 tsp
( or crush and add)
Jeera - powder - 1 tsp
( or crush and add)
Chopped tomato - 1 small
Crushed garlic - 2
Slit green chilies - 3
Chopped curry and coriander leaves - few
Method
Heat ghee in a pan temper it with above ingredients.
Add the garlic,tomato,few curry leaves,slit green chilies and cauliflower saute for a minute.
Add salt,turmeric powder,tamarind juice and water as needed,cook till cauliflower is done
Add the cooked thur dal,pepper powder and jeera powder just give a bowl and switch off the stove.
Garnish with curry and coriander leaves.
Serve with rice or drink like a soup.

Thanks for visiting !

Friday, September 4, 2020

Chinese Style Pasta Stir Fry / Vegetable And Pasta Stir Fry Chinese Style

images of Chinese Style Pasta Stir-Fry / Vegetable And Pasta Stir Fry Chinese Style
Chinese Style Pasta Stir Fry
Ingredients
Pasta any kind - 2 cups
( cook as per the direction on the packet)
Salt and Pepper powder to taste
Soy sauce - 1 tbsp
Chilly sauce - 2 tsp
Vinegar - 1 tsp
Chopped spring onions - a handful
Chopped garlic - 1 tsp
Chilly flakes - 1 tsp
Sliced onion - a handful
Mixed vegetables of your choice - 1 cup
( I used red bell peppers,carrots,peas)
Shredded cabbage - 1 cup
Chopped celery - 1 tbsp
Sesame oil - 1 tbsp
Method
Heat oil in a pan saute garlic,chilly flakes and onion,fry till onions are translucent.
Now add the celery and vegetables fry in high flame till they are crunch and sligtly cooked.
Add the seasonings,soy sauce,chilly sauce and vinegar mix well.
Add the cooked pasta and toss well till well combined.
Switch off the stove add spring onions mix and serve hot!
Note:
You can also added scrambled eggs, cooked shredded chicken or sauted shrimp.

Thanks for visiting !


Chettinad Vazhakkai Fry / Chettinad Vazhakkai Varuval / Chettinad Raw Bannana Fry / Raw Banana Fry / Valakai Fry

images of Chettinad Vazhakkai Fry / Chettinad Vazhakkai Varuval  Chettinad Raw Bannana Fry / Raw Banana Fry / Valakai Fry
Chettinad Vazhlakkai Fry
Ingredients ground or crushed to a coarse mixture
Chopped onion - 2 tbsp
Garlic - 4
Fennel seeds - 3/4 tsp
Curry leaves few
( crush it into a coarse paste and keep it aside)
Tempering
Oil - 2 tsp
Mustard and Urad dal - each 1/2 tsp
Jeera - 1/4 tsp
Hing - a generous pinch
Turmeric powder - 1/2 tsp
Other Ingredients
Raw banana - 2 small size
( peel out the skin and cut into thick finger size)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp

images of Chettinad Vazhakkai Fry / Chettinad Vazhakkai Varuval  Chettinad Raw Bannana Fry / Raw Banana Fry / Valakai Fry
Chettinad Vazhlakkai Varuval
Method
Heat oil in a pan add the raw banana,salt and fry till slightly crisp and light brown on all sides,remove to a plate.In the same pan add some more oil and temper it.
Now add the crushed mixture and saute for a minute.Add the red chilly powder,coriander powder and saute till raw smell has disappeared completely.
Sprinkle some water and add the fried raw banana and mix.
In low flame fry till the masala gets into the raw banana and the mixture is dry.
Lastly garnish with curry leaves and serve as a rice dish for rice.

Thanks for visiting !

Karuvepillai Pachadi / Curry Leaf Raita / Curry Leaf Pachadi /Karuvepillai Thayir Pachadi

images of Karuvepillai Pachadi / Curry Leaf Raita / Karuvepillai Thayir Pachadi
Curry Leaf Pachadi
Ingredients ground to a smooth paste
Grated coconut - 6 tsp
Curry leaf - 2 sprigs
Salt to taste
Chopped ginger - 1/4 tsp
Green chilies - 2
Roasted whole black pepper - 10
Roaste jeera - 1/2 tsp
(grind above ingredients to a smooth paste,do not add water if needed add some curd)
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Hing - a generous pinch
( heat oil in a pan and temper it with above ingredients)
Other ingredients
Thick beaten curd - 1 cup
Method
Take a bowl add the curd,ground paste and the tempering.
Mix well and serve as a side dish for rice.

Thanks for visiting !

Wednesday, September 2, 2020

Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai / Finger Millet Adai

images of Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai /Finger Millet Adai
Ragi Adai
Ingredients
Ragi flour - 1 cup heaped
Salt to taste
Chopped onion - a handful
Chopped drumstick leaves - a handful
Crushed garlic - 2
Grated coconut - 2 tbsp
Green chillies - 4
Jeera - 1 tsp
Slightly hot water as needed
Method
Grind coconut and green chillies to a coarse paste transfer to a bowl.
Now add all the remaining ingredients to the coconut mixture.
Pour hot water little by little and form a soft dough.Divide the dough into equal size balls.
Wet your hand take a ball place it on a plastic sheet or banana leaf and pat to form a semi thick disc.Make a small hole in the center,gently lift the adai and place it on a hot tawa.
Pour oil in the center and around the adai and cook till crisp on both sides.
Serve hot!

Note:
a) You can also add finely grated cabbage and carrots.
b) Do not spread it thin as it will be difficult to handlr.
c) Always cook in medium low flame.

Thanks for visiting !

Tuesday, September 1, 2020

Apple Malpua / Easy Apple Malpua Recipe

images of Apple Malpua / Easy Apple Malpua Recipe
Apple Malpua
Ingredients for the batter
Maida/All purpose flour - 1/2 cup
Sooji/semolina - 2 tbsp
Corn flour - 1 tsp
Milk - around 1 cup
Salt a pinch
(Add all above mentioned ingredients together in a bowl.Add milk little by little and mix till you get a semi thin batter,rest it for 2 minutes)
Sugar syrup
Sugar - 1 cup
Water - 3/4 cup
Honey - 1 tsp
Cinnamon - a small stick
Lemon juice - 1 or 2 drops
(Add sugar,water and cinnamon stick into a pan and boil till you get a slight sticky syrup.
Switch off the stove add the honey and lemon juice, mix and keep it aside)
Other ingredients
Red medium size apples - 2
( skin removed and cut into semi thick slices,remove the seeds from the middle)
Chopped nuts for garnish
Saffron strings for garnish
Oil to seep fry
Method
Heat oil in a pan dip each apple slices into the batter and gently drop it into the oil.In medium high flame deep fry till light golden colour on all sides.
Drop all the hot apple pieces into the sugar syrup,leave till all the syrup is absorbed.
Garnish with saffron and nuts.
Serve hot or warm!

Note:
a) Do not add milk fully add little by little till it reaches to the right consistency.
b) You can serve these apple malpuas along with rabri.

Thanks for visiting !

Indo Chinese and Soup

Rail Chutney / Railway Chutney - Chutney Recipes

images of Rail Chutney / Railway Chutney - Chutney Recipes
Railway Chutney
Ingredients for grinding
Pottukadalai / Roasted Gram - 1/2 cup
Grated coconut - 1 tbsp
Green chillies - 6
Coriander leaves chopped - 1/8 cup
Ginger chopped - 1/2 tsp
Garlic - 2
Tamarind paste - 1/2 tsp
Salt to taste
Tempering
Oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Hing - 1/4 tsp (optional)
Curry leaves - few
Method
Take a mixi jar and add all above ingredients,pour water and grind to a smooth chutney.Add water and dilute to the thickness you want.
Heat oil in a pan and temper it with above ingredients.
Pour it into the chutney,mix and serve with any tiffin.

Thanks for visiting !

Roasted Pumpkin Soup / Roasted Yellow Pumpkin Soup / Pumpkin Soup

images of Roasted Pumpkin Soup / Roasted Yellow Pumpkin Soup / Pumpkin Soup
Roasted Pumpkin Soup
Ingredients
Yellow pumpkin skin removed and cut into cubes - 3 c4 cups
Onion powder - 1 tbsp
( If using freshly chopped onion then add a handful )
Garlic powder - 1 tsp
( if using freshj garlic then add 2 cloves)
Chopped celery - 1 tbsp
Salt to taster
Water/stock/broth as needed
Italian spice mix - 1/2 tsp crushed
Olive oil - 3 tsp
Method
Heat oil in a pan add the pumpkins and roastill light brown on all sides.Switch off the stove and add the celery,onion and garlic mix and let it cool completely.
Take a blender and blend to a smooth liquid,transfer to a pan add stock to the thickness you want add salt,Italian spice mix and give a boil and switch off the stove.
Garnish with some chilly flakes,herbs mix and few drops of olive oil and serve hot !

Thanks for visiting !

Sunday, August 30, 2020

Chicken Curry / Quick Chicken Curry / Easy Chicken Curry

images of Chicken Curry / Quick Chicken Curry / Easy Chicken Curry
Chicken Curry
Tempering
Oil - 1 tbsp
Cloves -2
Cinnamon - a small piece
Cardamom - 1
Crushed fennel seeds - 1/4 tsp
Other ingredients
Chicken - 1 & 1/2 cups
( cut into small pieces)
Salt to taste
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Tomato chopped - 1
Ginger and Garlic paste - 1 tsp
Curry leaves few
Thick coconut milk - 1/2 cup
Water- 1/2 cup
Coriander leaves for garnish


Method
Heat oil in a pressure cooker temper it with above ingredients
Add curry leaves and onion fry till light brown,then add ginger /garlic paste and saute till raw smell disappears.Add chopped tomato and saute for a minute.


Now add all the dry masala powders and mix it well,add chopped chicken and mix till all masala is coated to the chicken,
Pour coconut milk and needed water,pressure cook till done.
Garnish with coriander leaves and best served with rice or roti.


Thanks for visiting!

Saturday, August 29, 2020

Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam

images of Aapam / Appam Recipe / Plain Hoppers Recipe /Aappam Recipe/ Aapam Recipe-How to make Aapam
Appam
Ingredients
Sona Masoori rice-2 cups
Idly rice-2 cups
Urad dhal-a hand full
Methi-1tsp
Salt to taste
Cooked rice-1/2 cup
Coconut-1/2 cup
Sugar-1tsp
Cooking soda-less than 1/8 tsp (optional)
Method
Soak all above ingredients together for 4 hrs.
Grind it to a smooth thick batter,add salt & sugar ,leave it to ferment overnight.
Next day beat the batter add some water and dilute to a semi thin consistency.
If using cooking soda add just before making appam.
Heat a appam kadai & smear oil,pour a ladle of batter & rotate it,close & cook it till light brown on all sides and center is cooked.Gently remove from the pan.
Serve hot with Vegetable Stew. or Salna.

Kerala Style Appam Recipe Click HERE

Thanks for visiting !

Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe

images of Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe
Salna
Ingredients ground to a smooth paste 
Grated coconut - 1/4 cup heaped
Peanuts - 2 tsp
Pottukadalai - 1 & 1/2 tsp
Ginger and garlic paste - 1 & 1/2 tsp
Kalpasi/Black stone flower - a small piece
Cloves - 1
Cinnamon - a tint piece
Green chillies - 1
Fennel seeds - 1 tsp heaped
Tempering ingredients
Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Bay leaf - 1
Kalpasi - 1/2 tsp
Other ingredients
Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few
Water as needed
Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste

images of Plain Salna / Empty Salna Recipe / Plain Salna / Chalna Recipe
Plain Salna
Method
Heat oil in a pan and temper it.
Add onions few curry and mint leaves and fry till colour changes.Add the tomatoes and fry for a minute.Add all the spice powders and saute till raw smell has disappeared.
Now pour the ground masala pour water to the thickness you water.Cover it with a lid and in medium flamer simmer it for 10 minutes till the gravy is slightly thick and oil floats on top.
Switch off the stove and add the garam masala powder,mint and coriander leaves and serve hot with Appam,Parota.Biriyani,Idli or Dosa.

Empty Salna
Note:
a)You can add vegetables if you like.
b)You can make this salna in pressure cooker too.

Thanks for visiting!


Pavakka Kichadi / Pachadi Recipe / Bitter Gourd Pachadi / Kerala Onam and Vishu Sadya Recipe

images of Pavakka Kichadi / Pachadi Recipe / Bitter Gourd Pachadi  / Kerala Onam and Vishu Sadya Recipe
Pavakka Kichadi
Ingredients ground to a smooth paste
Freshly grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Curd - 1 tbsp
( Grind above ingredients to a fine paste)
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Jeera/Cumin seeds - 1/8 tsp
Urad dal - 1/4 tsp
Chopped small onion - 2
Red chillies - 1
Curry leaves few
( Heat oil in a pan and temper with above mentioned ingredients)
Other ingredients
Bitter gourd/Pavakai - 1 medium size chopped finely
Salt to taste
Coconut oil - 2 tsp
Thick beaten curd - 1 cup
Chopped curry and coriander leaves for garnish
Method
Heat oil in a pan add the bitter gourd and in low fame fry till its slightly crisp switch off the flame add salt and mix it.
Take a bowl add the beaten curd,ground paste and the fried bitter gourd mix it well.
Pour the hot tempering into the pachadi garnish with curry and coriander leaves,
Mix and serve them as a side dish for rice.
Note:
Instead of frying the bitter gourd you can also cook it till soft with some water and make this kichadi/pachadi

Thanks for visiting !

Wednesday, August 26, 2020

Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani

images of Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani
Vermicelli Biriyani
Tempering
Ghee - 3 tsp
Oil - 3 tsp
Cloves - 1
Cardamom - 1
Cinnamon stick - a small piece
Other ingredients
Semiya/Vermicelli roasted- 1 cup
Water - 1 & 3/4 cups
Salt to taste
Chopped onion - 1/4 cup
Chopped tomato - 1 small
Slit green chillies - 4
Ginger and garlic paste - 1/4 tsp
Mixed vegetables - 1/2 cup
( I used chopped carrots,potato,peas and capsicum
Chopped mint leaves - 1 tbsp
Cashew nuts - 6 (optional)
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Garam masala - 1/4 tsp
Lemon juice - 1 tsp
Ghee - 3 tsp
Oil - 3 tsp

images of Semiya Biriyani / Vermicelli Biryani / Seviyan Biryani / Semiya Vegetable Biryani
Semiya Biriyani
Method
Heat oil in a pan and temper it with above ingredients.
Now add the onion,green chillies fry till onions change colour,add ginger and garlic paste saute till raw smell has disappeared.
Add the vegetables,tomato and saute for a minute.Add red chilly powder,turmeric powder,garam masala,salt and saute,cover it with a lid and in low flame cook for a minute.
Add water and let it boil,lower the flame and add the semiya.Mix well cover it with a lid.
Cook till done switch off the stove garnish with chopped mint leaves and squeeze out the lemon juice.
Mix and serve hot with raita.

Note:
a) Always roast the semiya and then add otherwise your biriyani will turn sticky.
b) For extra richness you can add coconut milk too.

Thanks for visiting !

Monday, August 24, 2020

Inji Rasam / Ginger Rasam - Rasam Recipes

images of Inji Rasam / Ginger Rasam - Rasam Recipes
Inji Rasam
Ingredients fried in oil and ground to a smooth paste
Pepper - 3/4 tsp
Channa dal - 1/2 tsp
Thur dal - 1 tsp
Coriander seeds - 1/2 tsp
Jeera - 1/2 tsp
Green chillies - 1
Methi seeds - 4
Curry leaves 4
Chopped tomato - 1/4 cup
Chopped ginger pieces - 1 tbsp heaped
Oil - 1/2 tsp
( Heat oil in a pan add all above ingredients and fry till light brown,do not burn them.Cool and grind to a smooth paste)
Tempering
Ghee - 1 tsp
Mustard - 1/4 tsp
Hing - 1/4 tsp
Other ingredients
Chopped tomato - a handful
Turmeric powder - 1/4 tsp
Tamarind a tiny piece
( soak it in water)
Chopped curry and coriander leaves few for garnish
Water as needed.
Jaggery - 1/8 tsp
Salt to taste
Method
Take a bowl add the soaked tamarind piece,chopped tomato,ground paste,jaggery,salt,turmeric powder and pour water as needed to dilute.Heat ghee in a pan and temper it with above ingredients.
Now pour the diluted mixture and bring it to a boil.
Switch off the stove add the curry and coriander leaves.
Enjoy with hot rice or drink it hot like a soup!

Thanks for visiting !

Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza / Paneer Recipes


images of Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza  / Paneer Recipes
Paneer Do Pyaza
Ingredients
Ghee - 1 tbsp
Oil - 3 tsp
Cinnamon - a small piece
Cardamom - 2
Cloves - 2
Bay leaf - 1
Jeera - 3/4 tsp
Crushed coriander seeds - 1/4 tsp
(I did not use as my kids don't like)
Whole black pepper - 1/4 tsp
Other ingredients
Paneer cubes - 1 & 1/2 cups
( cut into any size or shape)
Ginger and Garlic paste - 1 tsp
Chopped coriander leaves for garnish
Chopped tomato - 1 large
Chopped onion - 1/2
Onions - 1/2 cup cut into big cubes
Green chillies - 3
Red chillies - 2
Salt to taste
Red chilly powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed kastoori methi - 1/2 tsp

images of Paneer Do Pyaza / Dhaba Style Paneer Do Pyaza  / Paneer Recipes
Dhaba Style Paneer Do Pyaza
Method
Heat oil in a pan add the paneer pieces,salt and turmeric powder,fry till all sides are light brown,remove to a plate.In the same oil add the diced onion and saute till its translucent,remove and keep it aside.
In the same pan add the ghee and remaining oil add the tempering ingredients and saute.
Add the chopped onion,green chillies and saute till onions are light brown.Add the tomatoes and ginger & garlic paste fry till they are soft and raw smell has disappeared.
Add the dry masala powders except the garam masala saute till raw smell has disappeared.
Pour water add red chillies cover and cook till gravy is semi thick.Add the fried paneer,cubed onions,garam masala and kastoori methi simmer for a minute and switch off the stove.
Garnish with coriander leaves and serve with Jeera rice or Roti.


Thanks for visiting !

Friday, August 21, 2020

Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada



images of Keerai Vadai / Palak Vada /Spinach Vada/Keerai Vada
Keerai Vadai
Ingredients
Channa dal - 1 cup
Thur dal - 2 tbsp
Rice - 1 tbsp
Salt to taste
Fennel seeds - 3/4 tsp
Ginger a small piece
Green chillies - 4
Chopped Amaranth leaves - 2 cups
Hing - 1/4 tsp
Hot oil - 1 tbsp
Oil to deep fry as needed


images of Keerai Vadai / Palak Vada /Spinach Vada/Keerai Vada
Spinach Vada
Method
Soak the dal and rice together in water for 2 hours.
Drain out the water from the soaked dal,grind it to a coarse thick batter along with fennel seeds,ginger and green chillies.Do not add water while grinding.Put this batter into a bowl,
Add the chopped greens,salt and hot oil mix well.
Wet your palm with water,take small balls flatten it to thin disc.gently slide into the medium hot oil,
Deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.
Note:
a) Use any kind spinach / Greens for this recipe.
b) Make sure the water is well drained out from the dal before grinding.Otherwise the vadai will absorb too much oil while frying.
c) Do not add any water while grinding.Batter should be a thick coarse batter.
d) Hot oil gives crispness to your vadai.

Keerai Vadai Version - 2
----------------------------------

Ingredients soaked for 1 hour
Channa dal-1/2 cup
Urad dhal-1/2 cup
Red chillies-2
(Drain the water from the soaked dal,grind it to a coarse thick batter)
Other ingredients
Split urad dal-a fistful
(i used with skin,soak it for 1 hour, drain water & add it to the ground batter)
Jeera/Cumin-1/2 tsp
Salt to taste
Chopped spinach-1 cup
Chopped green chillies-2
Curry leaves-6
Oil-to deep fry
Method
Drain the water from the soaked dal,grind it to a coarse thick batter.Add very little water if needed while grinding.Put this batter in a bowl,add all above ingredients to the batter.
Mix it well,wet your palm with water,take small balls flatten it to thin disc,put a hole in the middle.
Gently slide into medium hot oil,deep fry till crisp & brown on all sides.
Remove it on a kitchen tissue to remove excess oil.
Serve it with any chutney you like.

Note:
a) Pick any variety keerai/greens to make this recipe.
b) If your batter goes watery add 1 or 2 tsp.of  rice flour mix & make vada.Rice flour absorbs extra water from the batter.
c) Fry the vadas in medium high heat,otherwise your vada will start drinking oil.
d) Fennel seeds/Somph can be added instead of cumin seeds.

Courtesy Shanthi.

Thanks for visiting!

Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava Sweet Kolukattai / Sweet Kolukattai

images of Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava sweet Kolukattai / Sweet Kolukattai
Sweet Rava Kolukattai
Ingredients
Sooji / Rava / Semolina - 1/2 cup
Jaggery - 1/4 cup
( usually 1/2 cup is added but i love to have with less sweet so added 1/4 cup)
Finely grated coconut - 1/4 cup
Cardamom powder - 1/2 tsp
Water - 1 cup
Ghee - 3 tsp
images of Sweet Rava Kozhukattai / Sooji Kozhukattai / Rava Sweet Kolukattai / Sweet Kolukattai
Rava Sweet Kozhukattai
Method
Add ghee and sooji into a pan in low flame fry the sooji till colour changes.
Do not over fry and burn them,keep it aside.
Dissolve jaggery in water and filter to remove any impurities,
Bring the jaggery liquid to a boil reduce flame and add the grated coconut,cardamom powder and fried sooji,in low f;lame cook till they are thick and leaves the sides of the pan.Switch off the stove and close it with a lid and rest it for 5 minutes.
Grease your palm with ghee and knead the sooji mixture to a smooth dough.
Roll out into small balls and steam these Kozhukattai for 7 to 8 minutes or till cooked
Serve hot or warm.

Note:
a)  Make sure you pulse the coconut to get a fine mixture.
b) You can replace jaggery with brown sugar or white sugar.
c0 Sooji must be well roasted otherwise the kozhukattai will be sticky.

Thanks for visiting !
Print Friendly and PDF