Search A Recipe/Dish

Sunday, August 30, 2020

Chicken Curry / Quick Chicken Curry / Easy Chicken Curry

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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.


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Saturday, August 29, 2020

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

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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

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

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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

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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.

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

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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

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Wednesday, August 26, 2020

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

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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.

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Monday, August 24, 2020

Inji Rasam / Ginger Rasam - Rasam Recipes

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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!

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


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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.


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Friday, August 21, 2020

Keerai Vadai / Palak Vada /Spinach Vada /Keerai Vada



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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.

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

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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
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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.

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Ashwagandha Thogayal / Ashwagandha Chutney - Thogayal Recipes

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Ashwagandha Chutney
Ingredients
Sesame oil - 3 tsp
Urad dal - 2 tsp
Channa dal - 1 tsp
Red chillies - 5
Coconut - 1 tbsp
Ginger - a small piece
Hing - 1/8 tsp
Jaggery - 1/2 tsp
Ashwagandha leaves - 8 small leaves
( Do not add more your thogayal will taste bitter )
Coriander leaves - 1 tbsp
Salt to taste
Method
Heat oil in a pan add urad dal,channa dal,red chillies,hing and ginger fry till light brown.
Add the coconut and saute for few minutes and switch off the stove.
Add the coriander and ashwagandha leaves saute.Cool the mixture completely.
Transfer the cooled ingredients into a mixi jar add salt and jaggery pour very little water and grind to a thick smooth paste.
Enjoy with hot rice!

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Thursday, August 20, 2020

Ashwagandha Raita - Healthy Raita Recipes

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Ashwagandha Raita
Ingredients
Thick Curd - 1 cup
Chopped Ashwagandha leaves - 12
Salt and pepper powder to taste
Sugar - a generous pinch
Jeera powder - 1/8 tsp
Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/8 tsp
Red chillies - 1
Method
Take a bowl add the curd,salt,pepper powder,jeera powder and sugar,beat it well.
Heat oil in a pan temper it with mustard,urad dal and red chillies.
Switch off the stove and add the ashwagandha leaves and saute.
Cool this mixture completely add it into the curd mixture and mix.
Serve immediately.

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Sugar Kozhukattai / Sakkarai Modagam / Sweet Kozhukattai / Sugar Modak / Easy Kolukattai / Simple Sugar Kolukattai - Ganesh Chaturthi Recipes / Easy Sugar Kolukattai

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Sugar Kozhukattai
Ingredients
Sona masoori rice - 1/2 cup
Water - 1/2 cup
Grated coconut - 4 tsp
Sugar - 5 to 6 tsp
Cardamom powder - 1/4 tsp
Oil - 1 tsp
Method
Soak rice in water for 2 hours or longer.Take a blender jar add the rice along with the water,cardamom powder,sugar and coconut and grind to a very smooth pouring consistency.
Pour this batter and the oil into a heavy bottom or non stick pan.In medium low flame keep stirring till the mixture is cooked & forms into a soft dough.
Switch off the stove and cover this mixture & leave it for 10 minutes.
Grease your palm and knead to a soft dough,make sure there are no lumps.
Divide the dough and shape it into desired shape and steam them till cooked.
Serve hot or warm!

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Wednesday, August 19, 2020

Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack

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Rajma Pakoda
Ingredients
Soaked Rajma/Kidney Beans - 1 & 1/2 cups
(I soaked the rajma over night in water and drain out water while grinding)
Salt to taste
Fennel seeds/Somph - 1/2 tsp
Green chillies - 2
Chopped curry leaves few
Chopped onion - a handful
Ginger and garlic paste - 1/2 tsp
Besan - 1 tsp
Rice flour - 1 tsp
Hot oil - 1/2 tbsp
Oil to deep fry as needed

images of Rajma Pakoda / Rajma Pakora / Kidney Beans Pakora - Tea time Snack
Kidney Beans Pakoda
Method
Take a mixi jar add fennel seeds and green chillies crush them.
Now add the rajma and pulse,do not add any water for grinding.
Take a while bowl add the pulsed rajma,salt,ginger/garlic paste,onion,curry leaves,rice flour,besan and hot oil.
Mix everything well,heat oil in a pan take the rajma mixture and crumble it into the hot oil.Do not follow any shape in making this pakoda,
In medium high flame deep fry till crisp and brown on both sides.
Remove it on a kitchen tissue to remove excess oil and enjoy with hot tea.

Note:
a) Too ant fry in high flame these pakodas will turn brown quickly.So adjust the temperature while frying.
b) Do not add any water while grinding,the mixture should be soggy.
c) You can add cashew nuts,mint or coriander leaves for extra taste


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Thursday, August 13, 2020

Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai

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Pudalangai Kola Urundai
Ingredients
Pudalangai / Snake Gourd -1 small
(wash and cut the pudalangai remove seeds and chop,add 1/8 tsp salt mix and leave it for 10 minutes.Squeeze out the excess water and keep it aside)
Cloves - 1
Cinnamon - a small piece
Fennel seeds - 3/4 tsp
Red chilies - 1
Green chilies - 2
Ginger - 1 small piece
Garlic paste - 3
Cashew nuts - 5
Coconut - 2 tbsp
Powdered pottu kadalai mavu /Roasted gram dal - 6 tsps powdered
( add more if needed for binding)
Onions - 1 tbsp or Small onions - 3
Chopped coriander leaves - 2 tsp
Salt to taste
Oil-to deep fry

images of Chettinad Pudalangai Kola Urundai / Podalangai Kola Urundai / Snake Gourd Kola Urundai
Snake Gourd Kola Urundai
Method
Dry grind cloves,cinnamon,fennel seeds,red chillies,green chillies,ginger,garlic,onion and cashew nuts to a coarse paste.
Add the pudalangai make sure you have squeezed out excess water and grind to a smooth mixture.
Do not add water while grinding,your mixture should be dry.
Transfer to a bowl add the salt,coriander leaves and powdered gram dal,mix well,roll out into small balls.Deep fry the balls in hot oil till golden brown on all sides in a medium flame.
Enjoy them hot!

Note:
a) While grinding do not add any water otherwise your kola urundai will absorb too much oil & break while frying.
b) Make sure you have squeezed out extra water from the vegetable.
c) If you think your kola urundai is breaking or absorbing oil,add some more of pottu kadalai mavu.
d) Do not deep fry in high flame,the balls will turn brown outside and inside will be raw.


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Doddapatre Tambuli / Doddapathre Tambli /Sambara Balli Thambli / Karpooravalli Thayir Pachadi

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Doddapatre Tambuli
Ingredients
Doddapatre / Karpooravalli leaves - 6 leaves
Thick Curd - 1/4 cup
Whole black pepper - 1/4 tsp
Jeera / Cumin - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
Tempering
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1
Curry leaves few

images of Doddapatre Tambuli / Doddapathre Tambli /Sambara Balli Thambli / Karpooravalli Thayir Pachadi
Karpooravalli Pachadi
Method
Heat 1/2 tsp ghee add pepper,jeera,coconut and karpooravali leaves saute till the leaves shrink.
Cool add salt and grind to a smooth paste
Beat curd in a bowl add the ground paste add water if too thick.
Heat ghee in a pan temper with mustard,curry leaves and red chillies,pour it into the curd mixture and mix well.
Best served as a side dish for rice.


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Tuesday, August 11, 2020

Aval Payasam / Poha Kheer / Rice Flakes Payasam / Payasam Recipes

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Aval Payasam
Ingredients
Thick Red Aval / Poha / Rice flakes - 1/2 cup
Jaggery - 1/2 cup
(dissolve in 1 cup of water and filter to remove impurities)
Milk - 3 cups
Ghee - 1 tbsp
Cashew nuts broken - 8
Raisins - 1 tsp
Grated coconut - 1 tsp heaped
Cardamom powder - 1/4 tsp
Saffron - a generous pinch

Aval Payasam
Method
Heat 2 tsp ghee in a pan add the aval and roast till colour changes.
Pour the milk and in low flame cook till aval is cooked.
Now add the diluted jaggery and mix well once everything is combined switch off the stove.
After jaggery is added do not boil as they may curdle.
Heat remaining ghee in a pan and fry cashew nuts and raisins till light brown,switch off the stove and add the coconut and mix.Pour it into the payasam.
Add cardamom powder,saffron and mix,serve hot or warm.

Poha Kheer
Note:
a) You can also use thick white aval instead of red aval.
b) Adding coconut is optional
c) Once jaggery is added do not boil the payasam may curdle.
d) Instead of jaggery you can add sugar.


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Sunday, August 9, 2020

Fish Molee / Meen Moliee / Fish Molly / Fish Moli / Kerala Style Fish Molee

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Fish Molee
Tempering
Cinnamon - a small piece
Cardamom - 1
Cloves - 1
Methi seeds - 1/8 tsp
Coconut oil - 1 & 1/2 tbsp
Other ingredients
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Pepper powder - 1/4 tsp
Maida - 1/2 tsp (optional)
Sliced onion - a handful
Sliced tomato - 1
Slit green chillies - 5
Sliced garlic - 4
Ginger cut into strips - 2 tsp
Curry and Coriander leaves - few
Ingredients for marinating the fish
Fish pieces - 8 pieces
( Any fish with bone is usually used,today i have used tilapia fillets cut into small pieces)
Red chilly powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Lemon juice - 1 tsp
( Mix all the ingredients together,apply on all sides of the fish,rest it for 10 minutes)

images of Fish Molee / Meen Moliee / Fish Molly / Fish Moli / Kerala Style Fish Molee
Meen Molee
Method
Heat oil in a pan add few curry leaves and the marinated fish,in low flame shallow fry till all sides are cooked and light brown.Remove to a plate.
In the same oil temper it with cardamom,cloves,cinnamon and methi seeds.
Next add the onion,ginger,garlic,green chillies,few curry leaves and saute till onions are translucent.
Add pepper powder,salt,coriander powder,turmeric powder and maida mix till raw smell has disappeared.Pour the thin coconut milk and add the sliced tomatoes,mix and cover with a lid and cook till slightly thick.
Add the fried fish gently mix and pour the thick coconut milk mix well and switch off the stove when its nice hot.Do not boil once the thick coconut milk is added.
Garnish with curry and coriander leaves,best serve with hot plain rice.


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Saturday, August 8, 2020

Dal Bukhara / Restaurant Style Dal Bukhara / Bukhara Style Dal

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Dal Bukhara 
Tempering
Ghee - 2 tbsp
Jeera - 3/4 tsp
Hing - 1/4 tsp
Ingredients to pressure cook
Black urad dal with skin - 1/2 cup
(wash and soak dal for overnight)
Water - 3 cups
Grated ginger - 1 tsp
Chopped green chillies - 4
Bay leaf - 1
( Pressure cook till soft,mash the dal slightly and keep it aside)
Other ingredients
Ripe tomatoes - 2
(puree the tomatoes)
Ginger and Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1/4 tsp
Butter - 1 tbsp
images of Dal Bukhara / Restaurant Style Dal Bukhara / Bukhara Style Dal
Restaurant Style Dal bukhara
Method
Heat ghee in a pan temper it with jeera and hing,next add the ginger garlic paste and saute till raw smell has disappeared.
Add the dry spice powders and saute for a minute,pour the tomato puree and cook till oil has separated the masala.
Add salt,cooked and mashed dal pour water as needed, in low flame cook the dal till they thicken.
Lastly add butter and crushed kasturi methi,mix and enjoy with Roti or Rice.

Note;
Adding cream to this dish is optional.

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Friday, August 7, 2020

Atta Biscuit / Easy Atta Biscuit / Eggless Wheat Biscuit / Wheat Biscuits Recipe

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Atta Biscuit
Ingredients
Wheat flour / Atta - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt a pinch
Vanilla essence - 2 tsp

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Wheat Biscuit
images of Atta Biscuit / Easy Atta Biscuit / Eggless Whole Wheat Biscuit / Wheat Biscuits Recipe
Eggless Wheat Biscuit
Method
Take a bowl add the butter and cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt,baking powder,baking soda and flour gently mix to form a soft dough.
Roll it to a log and wrap it with a plastic wrap.Keep it in freezer for 15 minutes.
Remove from freezer and cut the biscuit to the thickness you want.Prick it up with a fork to give a pattern.Place these on a baking tray lined with a parchment paper.
Do not place them too close,they will expand while baking.
Bake these cookies at 350.F for 15 minutes till they starts to turn light brown.Remove from the tray and cool it on a wire rack.
Cool completely and store it in a jar.

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Pasta Upma / Vegetables Pasta / Pasta Vegetable Upma / Mixed Vegetable Paste Upma / Paste Upuma / Kids Lunch Box Recipes

images of Pasta Upma / Vegetables Pasta / Pasta Vegetable Upma / Mixed Vegetable Paste Upma / Paste Upuma / Kids Lunch Box Recipes
Pasta Upma
Ingredients
Pasta - 2 cup use any variety
( cook according to the pack and keep it aside )
Salt-to taste
Chopped vegetables together - 1 cup
( I used peas,carrot,beans and coloured capsicum )
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped green chillies - 4
Chopped ginger-1/2 tsp
Tempering
Oil - 3 tsp
Mustard-1tsp
Urad dal & channa dal - each 1/2tsp

images of Pasta Upma / Vegetables Pasta / Pasta Vegetable Upma / Mixed Vegetable Paste Upma / Paste Upuma / Kids Lunch Box Recipes
Pasta Vegetable Upma
Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chilies fry till light brown.
Add the vegetables & saute till vegetables are cooked.
Lower the flame add the cooked pasta and salt as needed,gently mix till everything is well combined.
Lastly garnish with coriander leave and serve.


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Thursday, August 6, 2020

Butter Cookies / Easy Butter Cookies / Homemade Butter Cookies / Easy Cookie Recipe

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Butter Cookies
Ingredients
All purpose flour / Maida - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/4 cup
Salt a pinch
Vanilla essence - 2 tsp

images of Butter Cookies / Easy Butter Cookies / Homemade Butter Cookies
Butter Cookies
Method
Take a bowl add the butter cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt and flour gently mix to form a soft dough.
Make small walnut size ball out of the dough and place it on a baking tray lined with a parchment paper.Do not place them too close,they will expand while baking.
Press gently with a fork on top to give a pattern.
Bake these cookies at 375.F for 13 to 15 minutes till the edges starts to turn light brown
Cool completely and store it in a jar.

images of Butter Cookies / Easy Butter Cookies / Homemade Butter Cookies / Easy Cookie Recipe
Butter Cookies

Note:
a) Do not over cook they will become hard.Watch carefully so that you don't over cook or burn them.
b) If you want a bit more sweeter then add 1/3 cup sugar.
c) You can dip one side into melting cocolate and decorate with sprinkles to attract kids.

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Wednesday, August 5, 2020

Cauliflower Rice Paneer Biriyani / Paneer Cauliflower Rice / Cauliflower Rice Biriyani / Biriyani With Cauliflower Rice

images of Cauliflower Rice Paneer Biriyani / Paneer Biriyani / With Cauliflower Rice / Cauliflower Rice Biriyani / Cauliflower Rice Biryani
Cauliflower Rice Paneer Biriyani
Ingredients
Frozen cauliflower rice - 2 cups
Paneer cubes - 1/2 cup heaped
( heat 1 tsp of oil and fry the paneer till light brown)
Frozen peas - 1/4 cup
Sliced onion - a handful
Slit green chillies - 3
Chopped  tomato - 1 small
Chopped mint and coriander leaves - 2 tsp together
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp
My biriyani masala - 3/4 tsp
Curd - 1 tbsp
Ghee - 1 tsp
Oil - 3 tsp

images of Cauliflower Rice Paneer Biriyani / Paneer Biriyani / With Cauliflower Rice / Cauliflower Rice Biriyani / Cauliflower Rice Biryani



Method
Heat oil and ghee in a pan add the onion and green chillies fry till onions are translucent.
Next add tomato,ginger/garlic paste and few mint leaves fry for a minute.
Add the spice powders and salt mix and add curd once raw smell has disappeared add the peas,fried paneer and cauliflower rice.
Saute well reduce flame cover it with a lid and cook till done,stir in between.
Lastly sprinkle some biriyani masala and mint leaves.
Serve hot with raita.


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Tuesday, August 4, 2020

Dry Shrimp Chutney / Yetti Chutney / Mangalorean Style Dry Shrimp Chutney

images of Dry Shrimp Chutney / Yetti Chutney / Mangalorean Style Dry Shrimp Chutney
Dry Shrimp Chutney
Ingredients
Dry shrimp - 1 cup (heaped)
Turmeric powder - 1/2 tsp
Salt to taste
Jeera - 1 tsp
Red chillies - 3, Kashmiri chillies - 3
Garlic - 5
Grated coconut - 1/2 cup
Curry leaves - few
Tamarind - 2 tsp soaked in some water to soften
Chopped onion - a handful
Oil - 6 tsp

images of Dry Shrimp Chutney / Yetti Chutney / Mangalorean Style Dry Shrimp Chutney

Method
Wash the shrimp well to remove sand,put it in a sieve for all the water to drain out.
Add 2 tsp of oil add the washed shrimp and in low flame fry till colour changes and crisp.add turmeric powder and salt mix well and transfer to a bowl.
In the same pan add 2 tsp of oil and fry the freshly grated coconut till it slightly changes colour.Add the red chillies and garlic,fry for few more minutes.
Switch off the stove add jeera and tamarind,cool the mixture and transfer to a mixi jar.
Grind coarsely do not add water while grinding.Next add the fried dry shrimp and pulse till everything is combined.
Heat remaining oil in a pan add onions and fry till light brown add curry leaves and switch off the stove and add it to the ground chutney and mix well.
Mix it with hot rice and enjoy!

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Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls

images of Bread Roll Ups / Sweet Bread Rolls / Stuffed Bread Rolls
Bread Roll Ups
Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste
Filling ingredients
------------------------
Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling


Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.



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