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Sunday, May 31, 2020

Tandoori Prawns / Tandoori Shrimp


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Tandoori Prawns
Ingredients
Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

images of Tandoori Prawns / Tandoori Shrimp

Method
Take a wide bowl add all the masala ingredients mentioned above,add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum.Insert a tooth pick to all the prawns its optional.
Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala and serve hot.


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Friday, May 29, 2020

Chicken Biriyani / Chicken Dum Biriyani / Hyderabad Dum Biriyani / Chicken Dum Biriyani

Ingredients
--------------------
For Marination
Chicken-1 &1/2 pound
Curd-2 tbsp
Salt to taste
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
My Biriyani masala-3 tsp
Ginger/Garlic paste-2 tsp
For Rice
Basmati rice - 4 &1/2 cups
( uncooked)
Salt to taste
Ghee-1tsp
Cardamom -2,Cloves - 2,Cinnamon stick - a small piece
Water as needed ( around 10 cups)
Method
Take around 8 to 10 cups water in a large wide vessel add salt,ghee and the spices mentioned.
When the water starts to boil add the washed rice and cook till its 75 percent cooked.
Drain out the water and put it on top the gravy you have prepared.
For Gravy
Sliced onion-1/2
Chopped tomato-2
Ginger/garlic paste-2 tsp
Chopped mint & coriander leaves-1/2 cup
Slit green chilies-6
Whole garam masala
(black whole pepper - 6,cardamom - 4,cloves - 4,bay leaf -1,cinnamon - a small piece,shajeera -1/4 tsp)
Oil-1 &1/2 tbsp
Ghee-3 tsp
For Garnish
Lime juice 3 tsp mixed with little yellow food colour 
(colour is optional)
Fried onions-1/4 cup
Chopped mint & coriander leaves-1/2 cup
Method
Marinate the chicken with all above ingredients for 1hr. in the fridge.
Pour oil in a heavy bottom pan,add the whole garam masala,add onions & fry till golden brown,then add all the other ingredients one by one of the gravy.
Fry till oil separates the masala.now add the marinated chicken ,cook it till cooked and water as evaporated the the gravy is thick.
Now add the cooked rice on top of the gravy,garnish it with mint,fried onions & lime juice,close it with a tight lid.
Keep it in medium low heat for 10 minutes.
Your Biriyani is ready,give a gentle mix and serve it with raita.

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Thursday, May 28, 2020

Cinnamon Roll Recipe / Homemade Cinnamon Rolls


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Cinnamon Rolls
Ingredients for the rolls
Maida / All purpose Flour -3 & 1/2 cups
Whole Milk-1 cup
Dry yeast -2 & 1/4 tsp
Salt-1 tsp
Beaten egg -1
Butter-3 tbsp
Ingredients for the Filling
Brown sugar-3/4 cup
Raisins-1/3 cup
Pecan chopped-1/3 cup
Butter -1/2 stick
Salt a pinch
Cinnamon powder-1 tbsp
Ingredients for the Glaze
Powdered sugar - 4tsp
Corn flour / Corn Starch -1/2tsp
Milk to dilute as needed
Vanilla essence -2 drops
(Mix above ingredients together pour milk little by little to get a semi thick paste.consistency)

images of Cinnamon Roll Recipe / Homemade Cinnamon Rolls

Method
Take milk & butter in a bowl microwave for 45 sec.
In another bowl mix flour,egg,salt & yeast,pour the milk mixture into it and knead to form a soft dough.Cover & rest it for 2 hours for the dough to rise.
Mix the filling ingredients together in a bowl except the butter,keep it aside.
Roll the dough into a rectangle semi thick sheet,apply the butter on top,sprinkle the filling ingredients evenly.Roll it tightly like a tight log ,cut into 1/2'' circles.
Arrange these on a greased tray, bake it for 15 minutes at 375 deg.C. or till light brown.


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Cinnamon Rolls
Pour the glaze on top while still warm.
Best served warm.

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Dill Lemon Rice / Lemon Dill Rice / Dill Rice / Dill Lemon Chitranna

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Dill Lemon Rice
Ingredeients
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dal and Channa dal - each 1 tsp
Green chillies - 4
Hing - 1/8 tsp
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)
Chopped dill leaves - 1 cup
Cooked rice 2 cups
Method
Heat oil in a pan temper it with mustard,urad dal,channa dal,hing and curry leaves.
Next add the green chillies,dill leaves,salt and turmeric powder in low flame fry till raw smell has disappeared and the dill leaves are cooked.
Add rice and give a quick mix.
Lastly squeeze out the lemon juice toss well till everything is combined.
Switch off the stove and enjoy with papad .

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Tuesday, May 26, 2020

Gulkand Lassi / Gulkand Lassi Recipe / Dried Rose Petals Lassi - Summer Drinks

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Gulkand Lassi
Ingredients
Cold milk - 1/2 cup
Thick curd - 1 cup
( Curd should not be sour)
Sugar - 1tsp
( As my gulkand was not sweet so i added sugar)
Rose syrup/Rooh Afza - 1 tsp
Chopped pistachio  - 1tsp
Crushed cardamom - a generous pinch
Gulkand - 1tbsp
( I used homemade gulkand, click HERE for the recipe)


Method
Take a blender add sugar,gulkand,curd and milk,blend until smooth
Pour into a glass, top it with chopped nuts,few edible dried rose petals ( optional) and Rooh Afza.
Serve them immediately!



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Wednesday, May 20, 2020

Mixed Beans Pulao / 9 Beans Pulao / Bean Pulao / Easy Rice Recipes

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Mixed Beans Pulao
Ingredients
Basmati rice -1 & 1/2 cups
( wash and soak it in water for 5 minute)
Water- 2 and 1/4 cups
Mixed beans of your choice - 1 cup
( soak it over night and next day pressure cook for 1 whistle,make sure they are not mashed)
Ginger & Garlic paste -1tsp
Salt to taste
Sliced  onion-1/2
Chopped tomato-1 large
Slit green chillies -6
Mint leaves - few
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Star anise - 1
Marati mogu - 1
Oil-3 tsp
Ghee-2 tsp

images of Mixed Beans Pulao / 9 Beans Pulao / Bean Pulao / Easy Rice Recipes
Mixed Beans Pulao
Method
Wash and soak rice in water for 5 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has completely disappeared,add the tomato and mint leaves saute for a minute.
Add the cooked beans along with the water,salt and fry till everything is combined.
Drain out the water from rice and add,pour hot water mix well.
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint leaves and serve hot with raita.

Note:
a) I used raw peanuts,black eye bean,black and white channa,horsegram,green moongh dal,rajma,green and yellow dry peas,
b) For extra flavour you can add coconut milk too.
c) Adjust water accordingly as the cooked beans will have some water

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Lauki Raita Recipe / Dudhi Raita Recipe / Lauki ka Raita / Bottle Gourd Raita

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Lauki Raita
Tempering
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Jeera/Cumin seeds - 1/4 tsp
Hing - a generous pinch
Curry leaves few
Other ingredients
Grated bottle gourd/Sorrakai/Lauki - 2 cups
( squeeze out the water from lauki and use,if you don't want to eat raw then fry it in 1st of oil or steam the lauki and make the raita )
Salt to taste
Thick beaten curd - 1 & 1/2 cups
Ingredients ground to a thick smooth paste
Grated coconut - 1/4 cup
Green chillies - 2 small
Ginger - 1 tsp
Method
Add lgrated lauki, salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients,switch off the stove.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
Serve cold with plain rice or pulao.

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Monday, May 18, 2020

Karamani Murungai Poo Curry / Thatta Payir Murungai Poo Curry / Black Eye Bean & Drumstick Flowers Curry / Lobia And Drumstick Flowers Curry

images of Karamani Murungai Poo Curry / Thatta Payir Murungai Poo Curry / Black Eye Bean & Drumstick Flowers Curry / Lobia And Drumstick Flowers Curry
Karamani Murungai Poo Curry
Ingredients
Black eye bean-1/2 cup
(soaked overnight and cooked with little salt)
Drumstick flowers / Murungai Poo - 2 cups
Onion chopped -1/2
Chopped Tomato - 1 large
Ginger & Garlic paste-1tsp
Coriander leaves 1 tsp for garnish
Turmeric powder-1/4tsp
Salt to taste
Chilly powder-1tsp
Coriander powder - 1/2 tsp
MDM Kitchen king masala or garam masala - 1/2 tsp
Oil - 1 tbsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Method
Heat oil in a pan temper with jeera and mustard seeds.
Add onion,tomato,murungai poo,ginger & garlic paste and fry till light brown & till raw has smell disappeared.
Add all the dry masala powders,fry for 2 minutes,next add the cooked beans along with the water.
Cover it with a lid and in low flame cook till the curry is thick,
Switch off the stove,garnish with coriander leaves & serve it with rice or roti.

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Friday, May 15, 2020

Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts

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Masala Kadalai
Ingredients
Raw peanuts/groundnuts - 2 & 1/2 cups
( slightly fry in a pan till just warm)
Besan / Kadalai Mavu - 3 tsp heaped
Rice flour - 2 tsp heaped
Salt to taste
Red chilly powder - 1 tsp
Grated garlic - 2
Hing - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Curry leaves few
Oil to deep fry
images of Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts
Masala Peanuts
Method
Take a bowl add the rice flour,besan,salt,red chilly powder,hing,garlic and the warm groundnuts,mix  everything well.
Sprinkle water little by little till all the peanuts are coated with the mixture.Do not pour too much water and make it like a bajji batter.Each peanuts will look dry but all well coated to the mixture.
Heat oil in a pan and carefully drop the coated peanuts separated and not in bunches.
In medium high flame fry till brown on all sides and crisp.
Remove to a plate and garnish with fried curry leaves.
Enjoy this crispy peanuts with tea.

Note:
a) You will be using very little water to coat the peanuts ,do not pour water and make it like a bajji batter,See picture above.
b) Deep fry in medium high flame otherwise the peanuts will turn brown fast and they will not be crispy,You will end up with a chewy texture.
c) 1 tsp of hot oil can be added to the peanut mixture before frying,but i did not add still got a crispy texture.
d) Beginners can arrange each peanuts separately in a plate and then carefully drop it into the hot oil.
e) Sometimes peanuts may pop up while frying so i always fry the peanuts till just warm and then use.If masala is well coated chances are less to pop.
e) As my family don't like the peanuts fully coated with besan i have reduced.If you want to coat fully add 1 or 2 tsp extra besan.

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Stuffed Idli / Potato Stuffed Idli Recipe / Stuffed Tumbler Idli / Aloo Stuffed Idli

images of Stuffed Idli / Potato Stuffed Idli Recipe / Aloo Stuffed Idli
Stuffed Idli
Ingredients for Filling
Oil - 1 tsp
Jeera - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Chopped curry leaves - few
Chopped onion - 1 tbsp
Chopped green sillies - 2
Grated ginger - 1/4 tsp
Grated carrot - 1 medium size
Boiled and mashed potato - 1 large
Method
Heat oil in a pan temper it with jeera.Add the chopped curry leaves,onion.ginger and green chillies fry till colour changes.Add the grated carrots,salt and turmeric powder saute for a minute.Lastly add the mashed potato and mix well till combined.
Cool and roll it out in small equal size logs,keep it aside.
For Coating
Oil - 1 tsp
Mustard - 1 tsp
Sesame seeds - 1 tsp
Curry leaves few
Kashmiri red chilly powder - 1/2 tsp
Idli Podi Or Chutney podi - 1 tbsp
Method
Heat oil in a pan temper it with mustard,sesame seeds and curry leaves.Switch off the stove add the Idli podi or Chutney podi mix and keep it aside.

images of Stuffed Idli / Potato Stuffed Idli Recipe / Aloo Stuffed Idli
Stuffed Idli
Other ingredients
Idli Batter as needed
Method
Grease some oil inside a stainless steel tumbler pour 1 or 2 ladles of Idli batter,
Place a aloo roll in the center and cover it up with some more batter till the top.
Steam these stuffed Idlis for 8 to 10 minutes or till done.
Cool completely loosen the edges using a knife and carefully unmould the idlis from the tumbler.
Roll these idlis into the tempered Idli podi mixture making sure all sides are well coated.
Carefully cut into circles and serve.

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Thursday, May 14, 2020

Beetroot Rava Kesari / Beetroot Kesari / Kesari Recipe

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Beetroot Kesari
Ingredients
Rava/Sooji/Semolina - 1/4 cup
Water - 1 & 1/2 cups
Beetroots finely grated - 1 & 1/2 cups
Palm sugar - 5 tbsp
( As my home grown beetroots were not sweet i added more sugar,adjust according to the sweetness of the beetroot)
Ghee -2 tbsp
( add more if you want)
Chopped almonds - 15
Crushed cardamom - 8
Method
Fry nuts in 1tsp of ghee till light brown & keep it aside.
Heat 2 tsps of ghee and roast the rava till slightly colour changes & nice aroma comes.
In another pan add some ghee & fry the beetroot till raw smell has disappeared,pour water and bring it to a boil.
Reduce the flame and add the roasted rava mix well make sure there are no lumps and cover it with a lid and cook till rava has absorbed all the water and is cooked.
Now add the sugar and in low flame cook till well combined.
Add extra ghee if your kesari is dry.
Add the fried nuts and cardamom powder,mix and switch off the stove.
Serve the Kesari warm.

images of Beetroot Rava Kesari /  Beetroot Kesari / Kesari Recipe
Beetroot Kesari
Note:
a) Fry rava well otherwise your kesari will be sticky.
b) Adjust sugar according to the sweetness of the beetroot.
c) Fry the beetroot well till raw smell had disappeared otherwise the end product will taste raw.

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.

Murungai Poo Thogayal / Murungai Poo Thuvaiyal / Drumstick Flowers Chutney

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Murungai Poo Thogayal
Ingredients
Murungai poo / Drumstick Flowers / Moringa Flowers - 1 cup
Salt to taste
Urad dal - 1 tbsp
Channa dal - 1/2 tbsp
Red chillies - 4
Chopped ginger - 1 tsp
Tamarind - a small piece
Grated coconut - 3 tsp
Hing - 1/4 tsp
Oil - 2 tsp
Method
Heat oil in a pan add urad dal,channa dal,hing,ginger and red chillies.fry till its light brown.
Add the murungai poo and saute till raw smell has disappeared.
Add coconut and give a mix and switch off the stove.
Take a blender/mixi jar add the fried ingredients.salt,tamarind and grind to a coarse thick chutney.Sprinkle very little water if needed.
Enjoy this thogayal by mixing it in hot rice with little ghee or sesame oil.

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Tuesday, May 12, 2020

Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts

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Thukkada
Ingredients
Maida / All purpose flour - 1 cup heaped
Salt to taste
Red chilly powder - 3/4 tsp
Ajwain - 1/2 tsp
Grated garlic - 2
Chopped curry leaves - 8
Hot oil - 1 tbsp for the dough
Oil as needed to deep fry

images of Thukkada Recipe / Namak Para / Namak Pare / Spicy Diamond Cuts
Spicy Diamond Cuts
Method
Take a bowl add all the above mentioned ingredients and mix well.
Pour water little by little and form a tight dough.Cover and rest for 5 minutes.
Dust your working place with some flour and roll out the dough to a thin sheet.
Take a knife and cut into diamond shape pieces.
Heat oil in a pan and deep fry in batches till crisp and light brown on all sides in medium high flame.
Remove it on a kitchen paper for excess oil to get absorbed if any.
Serve hot with tea as an evening snack

Note:
This recipe can be made with just wheat flour/Atta too.

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Wednesday, May 6, 2020

Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe / Stuffed Brinjal Biriyani

images of Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe

Ingredients for dry roasting
Dry coconut / Kopra - 1/4 cup
Peanuts - 1/4 cup
Sesame seeds - 1 tbsp
Red chilly - 2
Kashmiri red chilly - 2
( dry roast these ingredients till light brown,cool and add 1 tsp coriander powder,salt to taste,1/4 tsp turmeric powder and 1 tsp ginger and garlic paste and dry grind to a semi smooth mixture,Stuff this mixture inside the slit brinjals - see picture)

images of Baingan Biryani Recipe / Brinjal Biryani / Guthi Vankaya Biryani / Vankaya Biriyani Recipe
Guthi Vankaya Biriyani

Other Ingredients
Green brinjals - 6
( as it was big i cut into half and made a slit on top like a cross - see picture above)
Basmati rice - 1 & 1/2 cups
Water - 2 & 1/4 cups
Sliced onions - a handful
Cocktail tomato sliced - 1
Slit green chillies - 2
Mint leaves few
Chopped coriander leaves - 2 tsp
Lemon juice - 2 tsp
Oil - 1 tbsp
Ghee - 2 tbsp

Brinjal Biriyani

Method
Wash and add the rice in an electric cooker pour water,add salt as needed,1tsp ghee,few mint leaves and 1/4 tsp biriyani masala cover and cook till done.
Heat oil and ghee in a pan fry onion,green chillies and mint leaves till light brown,now add the tomato and saute for a minute.Now arrange the stuffed brinjals and sprinkle the extra filling mixture if any and gently mix till all brinjals are coated with oil.Sprinkle very little water cover and in low flame cook till they are 1/2 cooked.
Spread the cooked rice on top sprinkle the remaining biriyani masala,mint leaves and lemon juice sprinkle water if needed,cover with a tight lid and in low flame cook for 10 minutes till done.
Just before serving gently give a mix and serve hot with raita!

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Tuesday, May 5, 2020

Homemade Grape Squash / Grape Juice Recipe / Grape Cordial



images of Homemade Grape Squash / Grape Juice Recipe / Grape Cordial
Grape Juice
Ingredients
Seedless red grapes - 5 cups
Sugar - 1 & 1/4 cups
( adjust sugar according to the sweetness of your grapes)
Lemon juice - 1 tsp
Salt a pinch
Water - 3 cups

images of Homemade Grape Squash / Grape Juice Recipe / Grape Cordial
Grape Juice 
Method
Wash the grapes well put it inside a sauce pan add sugar and pour water.
In medium low flame simmer the mixture till the grapes are soft and mashed,
Mash the grapes occasionally using a masher.
This will take about 15 minutes add the lemon juice and salt boil for couple more minutes and switch off the stove.
Cool the mixture and strain the juice and discard the skin.
Store the juice in a clean bottle in fridge.
Take a glass add 1 tbsp or more syrup pour cold water add ice and serve.

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Biulir Dal / Bengali Urad Dal Recipe / Bengali Dal Recipe

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Biulir Dal

Ingredients
Urad dal - 1/2 cup
Water - 3 cups
Salt to taste
Sugar - 1/8 tsp
Turmeric powder - 1/2 tsp
Slit green chillies - 1
Tempering
Oil - 2 tsp
Ghee - 1 tsp
Bay leaf - 1
Whole or crushed fennel seeds - 1/2 tsp
Grated ginger - 1/2 tsp
Hing - 1/8 tsp
Red chillies broken - 2


Method
Heat a pressure cooker add the urad dal and fry till slightly colour changes.
Add turmeric powder and pour 1 & 1/2 cups water,pressure cook till soft.
Cool and remove lid mash the dal,pour the remaining water,green chillies,sugar and salt,boil for couple minute and switch off the stove.
Heat oil in a pan and temper with bay leaf,fennel seeds,red chillies,hing and ginger,pour the hot tempering into the cooked dal.Lastly add ghee mix and serve with plain rice.


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Monday, May 4, 2020

Kothimbir Vadi / Maharashtrian Kothimbir Vadi / Crispy Kothimbir Vadi

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Kothimbir Vadi

Ingredients
Besan / Chickpea flour - 1 cup
Rice flour - 1 tsp
Chopped fresh coriander leaves - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 1/2 tsp
Chopped or crushed green chillies - 3
Ginger and Garlic paste - 1/2 tsp
White sesame seeds - 1 & 1/2 tsp
Hing - 1/4 tsp
Jeera powder - 1/4 tsp
Baking soda - 1 pinch ( optional)
Roasted and powdered peanuts - 3 tbsp
Oil to shallow fry as needed + Oil - 2 tsp for tempering
Water as needed 
Method
Take a bowl add the besan,rice flour,salt,cooking soda,chilly powder,jeera powder,peanuts powder and coriander leaves,pour water and making a semi thick pouring consistency.
Heat 2 tsp oil in a non stick pan add the sesame seeds and hing once sesame seeds crackle add the ginger/garlic paste and saute for a minute.reduce flame and pour the besan mixture,keep mixing till the mixture has thickened.switch off the stove 
Grease a plate or tray with oil and pour this cooked mixture and spread it evenly using a spoon.
Steam this for 5 minutes or till cooked,cool completely and cut into small squares.
Heat oil in a pan and shallow fry these cubes in batches till crisp and golden brown on all sides.
Serve hot with any chutney you like

Note:
a) Another easy method is mix all above ingredients in a bowl pour water little by little and form a thick soft dough.Divide the portion into 2 and roll out into a log,steam the logs.Cool and cut into circles and shallow fry.
b) You can add garam masala for extra flavour.
c) If you don't want to fry then apply some oil to the cubes and bake. Personally i like only oil fried.

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Friday, May 1, 2020

Murungai Poo Poriyall / Drumstick Flowers Stir Fry

images of Murungai Poo Poriyall / Drumstick Flowers Stir Fry
Murungai Poo Poriyal
Tempering ingredients
Coconut oil - 3 tsp
Mustard-1/2 tsp
Urad dal-1/4tsp
Channa dal - 1/4 tsp
Jeera - 1/8 tsp
Curry leaves-few
Red chillies - 2
Other ingredients
Murungai poo -2 cups
Chopped onion - a handful
Chopped garlic - 4
Grated carrot - 1 medium size
Yellow moongh dal - 2 tbsp
( soaked in water for 30 minutes )
Salt to taste
Turmeric powder - 1/8 tsp
Grated coconut-2 tbsp
Method
Heat oil in a pan & temper it with above ingredients.
Add onion,few curry leaves and garlic saute till onions change colour,
Now add the carrots,murungai poo,turmeric powder,salt ,moongh dal & fry for a minute.
Reduce the flame sprinkle very little water,cover with a lid & cook till done.
Sprinkle the grated coconut,toss well.
Switch off the stove garnish with curry leaves & serve as side dish for rice.

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Oats Egg Omelette / Oats Omelet / Oats Vegetable Omelet Recipe / Oats Vegetable Omelette Recipe

images of Oats Egg Omelette / Oats Omelet / Oats Vegetable Omelet Recipe / Oats Vegetable Omelette Recipe
Oats Egg Omelette
Ingredients
Eggs - 2
Salt & Pepper powder to taste
Turmeric powder - 1/8 tsp
Chopped kale - 1 tbsp
Mixed vegetables of your choice - 1/4 cup
(I used onion,tomato,coloured capsicum)
Chopped green chillies - 1
Coconut oil - 2 tsp
Roasted & Powdered oats - 2 tbsp
Milk - 2 tbsp
Zucchini - slices 8
Microgreens for garnish


Method
Beat milk,egg,salt,pepper powder and turmeric powder till fluffy.
Add the oats,chopped kale and vegetables give a quick mix,h
Heat oil in a non stick pan & pour a ladle of the mixture,arrance some zucchini slices on
top.Cover it with a lid and in low flame cook till the base is light brown.Carefully flip the omelet and cook the other side too.
Sprinkle some microgreens on top and enjoy hot.

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