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Thursday, June 24, 2021

Egg Fry Recipe / Kara Muttai Recipe / Egg Roast Recipe / Kaara Muttai Recipe / Spicy Egg Roast

images ofEgg Fry Recipe / Kara Muttai Recipe / Egg Roast recipe / Kaara Muttai Recipe / Spicy Egg Roast
Kaara Muttai


Ingredients

Boiled eggs cut into half - 4

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/8 tsp

Chopped onions - a handful

Crushed garlic - 6

Curry leaves few

Coconut oil - 6 tsp

Mustard - 1/2 tsp

Method

Heat oil in a pan temper it with mustard seeds. Add the onions, few curry leaves and crushed garlic saute till light brown.

Add the red chilly powder,salt and turmeric powder, mix well, lower the flame and arrange the cut eggs on top of the masala ( cut side facing down).

Cover with a lid and in low flame cook both sides till light golden brown and well roasted.

Switch off the flame and garnish with curry leaves and serve as a side dish for rice.

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Moru Curry / Kerala Style Moru Kachiyathu / Seasoned Butter Milk / Moru Kachiyathu

images ofMoru Curry / Kerala Style Moru Kachiyathu  / Seasoned Butter Milk / Moru Kachiyathu
Moru Curry
Tempering ingredients

Coconut oil - 1 tbsp

Mustard - 1 tsp

Fenugreek seeds - 1/8 tsp

Red chillies - 2

Other Ingredients

Thick curd whisked well - 2 cups

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1/4 tsp

Curry leaves few

Crushed garlic - 4

Crushed ginger - 1 tsp

Chopped green chillies - 3

Chopped onions - a handful

Method

Heat oil in a pan temper it with the above ingredients.

Add the onions, curry leaves, crushed garlic, ginger, green chillies and saute till the onions are brown.

Reduce the flame add the salt, turmeric powder and red chilly powder saute till the raw smell has disappeared. Pour the whisked curd and mix it well till combined.

Do not boil and switch off the stove, garnish with curry leaves and serve with plain rice.

Thanks for visiting!

 

Wednesday, June 23, 2021

Banana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris / Fried Banana Puri

images ofBanana Buns Recipe / Mangalore Buns Recipe / Indian Fried Banana Buns / Puffed Banana Pooris / Banana Puris
Mangalore Buns
Ingredients

Maida / All purpose flour - 1 cup + 3 tbsp

Overripe bananas - 2

Curd - 1/4 cup

Sugar - 1 tbsp

Cooking soda - 1/2 tsp

Jeera - 1 tsp 

Salt - 1/8 tsp

Oil to deep fry

Method

Take a bowl add the banana, sugar, cooking soda, salt mash to form a lump-free puree using your fingers. Do not beat it with any blender use only hands. Add the curd and jeera, mix well till combined.
Now add the maida and gently fold to form a semi-sticky dough.do not make a tight dough.
Usually, the dough is sticky, rubbery, and a bit messy to handle.
Cover and rest for 8 hours, next take divide the dough into small equal size balls, dust the surface well with flour to handle the sticky dough better.
Gently using a rolling pin roll out to a thick disc do not roll it too thin. The thickness should to a bit thicker than regular pooris.
Heat oil in a Kadai when hot gently slide the poori into the hot oil in the medium-high flame gently press the pooris to puff up.
Deep fry till light golden brown on both sides and remove from oil.
Best served with thin coconut chutney as a tea-time snack.

Note:

a) Make sure the bananas are very ripe and squashy.

b) These buns are usually made with maida but some make it with whole wheat flour.

c) The dough should be slightly sticky do not knead hard like a chapathi dough. Adjust the flour measurement accordingly.

d) Minimum of 8 hours or overnight fermentation is needed to get the best result.

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Dosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast - A Quick Breakfast Recipe


images ofDosa Bread Toast / Bread Dosa Toast Recipe / Spicy French Toast Using Dosa Batter / Dosa Toast
Dosa Bread Toast
Ingredients

Dosa batter - 1 cup

Rava/Semolina - 1 tsp (heaped)

Bread slices - 4

( today I use whole wheat bread)

Water as needed to dilute

Chopped onion - a handful

Chopped green chillies - 2

Chopped coriander leaves - 2 tsp

Finely chopped or grated vegetables of your choice  as needed

( I used carrots, cabbage and red capsicum)

Salt as needed

Idli podi to sprinkle on top ( optional)

Oil as needed to fry the bread

Method

Take a wide bowl add all the above ingredients except bread and oil. Pour water to dilute the batter, do not make the batter too thin.Cover and rest for 2 to 3 minutes.

Heat a tawa dip each bread slice into the batter and coat them well with the vegetables and toast on both sides with little oil till cooked crisp and light brown.

Sprinkle some Idli podi on top and serve hot.

Thanks for visiting!


Monday, June 21, 2021

Oil Free Spicy Chicken Roast Recipe / Chicken Fry Without Oil / Oil Free Chicken Fry - Oil Free Recipes

images ofOil Free Spicy Chicken Roast Recipe / Chicken Fry Without Oil / Oil Free Chicken Fry - Oil Free Recipes
Oil-Free Chicken Fry
Ingredients

Chicken drumsticks - 4 large pieces

( remove the skin and make few cuts on the chicken using a knife)

Salt to taste

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Chopped curry leaves  and coriander leaves few

Ginger and Garlic paste - 1 tsp

Sliced onions - 1/2

Slit green chillies - 6

Thick coconut milk - 1 cup

( I used the tinned coconut milk, fresh coconut milk will taste even more better)

Method

Take a wide bowl add all the above ingredients and mix well till the chicken pieces are well coated. Cover it with a lid and rest this mixture for 30 minutes.

Take a kadai add the marinated chicken along with the masala, in low flame cover and cook the chicken till well roasted turning in intervals for all sides to cook well.

Make sure the whole process is in low flame.

Fry till the raw smell has disappeared and the chicken is roasted well. This chicken is cooking in the coconut milk and they leave the oil for the chicken to cook.

Lastly garnish with few curry and coriander leaves and serve as a side dish for rice or roti.

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Friday, June 18, 2021

Egg Drop Biscuit Recipe / Coin Biscuit / Mutta Biscuit / Kerala Mutta Biscuits / Bean Biscuits / Bakery Style Egg Drop Biscuits

images ofEgg Drop Biscuit Recipe / Coin Biscuit / Mutta Biscuit / Kerala Mutta Biscuits / Bean Biscuits / Bakery Style Egg Drop Biscuits
Mutta Biscuit
Ingredients

Maida / All purpose flour - 3/4 cup

Sugar - 1/4 cup

( sweetness was perfect for us  if you need more sweet then add 1 tbsp extra sugar that will be sufficient)

Butter - 2 tbsp at room temperature

Eggs - 2

Vanilla essence - 1/2 tsp

Turmeric powder - little less than 1/4 tsp

Baking powder - 1/2 tsp

Method

Sieve maida and baking powder together,keep it aside.

Add eggs, essence, sugar, butter, and turmeric powder in a mixi jar and blend till combined.

Pour the mixture into the dry ingredients and gently mix.The batter should not be runny otherwise add 1 or 2 tsps extra flour.

Fill this mixture into a piping bag or ziplock bag, cut the end with a scissor to make a small hole.

Line a baking tray with a baking sheet and pipe out the mixture into a small coin, once baked they will expand.

Bake these at 350 deg.f for 10 minutes or until they change colour to light brown on the edges. 

Do not cook more than 10 minutes they will burn, once cooled they will become crisp.

Enjoy!

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Wednesday, June 16, 2021

Sun Dried Tomatoes Recipe / Homemade Sun-Dried Tomatoes / How to Make Sun-Dried Tomatoes at Home

images ofSun Dried Tomatoes Recipe / Homemade Sun-Dried Tomatoes / How to Make Sun-Dried Tomatoes at Home
Sun Dried Tomatoes
Ingredients

Cherry tomatoes - 6 cups cut into half

( I used the tomatoes grown in my garden, you can also use roma or grape tomatoes)

Salt to taste

Dry Rosemary or any herb of your choice - 1 tsp

Olive oil as needed to cover the tomatoes

Peeled garlic - 6

Method

Line a tray with baking sheet arrange the tomatoes cut side facing up, sun dry these tomatoes for 2 days till they are dry and shrunk.

Take a clean bottle add the dried tomatoes into the bottle add salt,herbs,garlic and pour olive oil till they cover the tomatoes.

Close it with a lid and keep it in fridge.

You can use these tomatoes as a topping for pasta / salad or as a filling for your sandwich.

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Ragi Appam Recipe / Finger Millet Appam Recipe / Ragi Appam With Yeast / Ragi AApam / Millets Recipes

images ofRagi Appam Recipe / Finger Millet Appam Recipe / Ragi Appam With Yeast / Millets Recipes
Ragi Appam
Ingredients

Ragi flour  / Finger millet flour- 1 cup

Water - around 1 & 1/2 cups add more if needed

Cooked rice - 1/2 cup ( remove 1 tbsp of rice out )

Grated coconut - 1/2 cup

Salt to taste

Sugar - 1/2 tsp

Dry yeast - 1/2 tsp

Method

Take a mixi jar / blender add the cooked rice coconut, ragi flour and little water grind to a smooth batter.

Transfer to a bowl add salt, remaining water, sugar and yeast mix well and rest to ferment for 4 hours or till batter rises.

The batter must not be too thick or too thin add water accordingly.

Heat a tawa smear some oil pour a big ladle of batter and gently swirl to spread. The appam should be semi thick do not spread till very thin.

Cover with a lid and cook till done, do not flip and cook the other side.

Remove to a plate and enjoy with any spicy gravy.

For more Millet recipes click HERE

Thanks for visiting !

Friday, June 11, 2021

Mutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams / Mutta Surka Without Egg

images ofMutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams
Mutta Surka Without Egg
Yields: 8

Ingredients

Raw rice or Basmathi rice or Jeeraga samba rice - 1 & 1/2 cups

( I used jeeraga samba rice today)

Cooked rice - 1/2 cup

Salt to taste

Oil to deep fry

Method

Wash and soak rice in water for 6 hours. Grind along with the cooked rice to a smooth semi thick batter.

Batter should not be too thick like Idli batter or too thin like Dosa batter add salt and mix.

No need to ferment the batter.

Heat oil in a Kadai while hot pour a ladle of batter in the middle and leave, wait till the batter rise and puff up to the top, then gently flip the other side and cook for a minute and remove from oil.

Do not fry till colour changes. Best served hot with any spicy gravy.

images ofMutta Surka / Pan Fried Rice and Egg Snack / Malabar Mutta Surka / Easy Kerala Breakfast Recipe / Malabar Rice Puri / Fried Malabar Appams
Mutta Surka With Egg

If adding egg then mix 1 beaten egg to the above batter and make the Mutta Surka.

Note:

a) Make sure oil is hot otherwise they will not rise or puff up and may consume more oil.

b) Some adding a pinch of baking soda it's optional.

c) Batter must be a semi thick smooth batter.

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Bitter gourd Raita / Pavakkai Pachadi / Pavakkai Raita

images ofBitter gourd Raita / Pavakkai Pachadi / Pavakkai Raita
Pavakkai Raita

Ingredients for tempering

Oil - 2 tsp

Mustard - 1/4 tsp

Urad and Channa dal - together - 1/2 tsp

Jeera - 1/8 tsp

Curry leaves few

Hing - a pinch

Red chillies - 1

Other ingredients

Beaten curd - 1 cup

Dried pavakkai vathal - a handful

Chopped coriander leaves for garnish

Salt add only if needed as vathal already has salt

Method

Heat oil in a pan and temper it with above ingredients.Add the dried vathal and saute till crisp and slight brown.Cool this mixture and pour it in the beaten curd.

Mix well and garnish with coriander leaves and serve after 30 minutes as the vathal needs to soak a bit in the curd.

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Pavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal

 
images ofPavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal
Pavakkai Vathal

Ingredients

Bitter gourd / Pavakkai - 10 long size

(Trim the ends and cut into semi thick slices along with the seeds)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Method

Take a wide plate add the cut bitter gourd, salt, turmeric powder and red chilly powder,mix well and cover it with a lid and rest it for 6 hours.

Gently squeeze out excess water from the vegetable and spread it on a tray.

Sun dry till crisp and store it in an air tight container.

When needed just fry the vathal in oil and eat it as a side dish or add it to karakulambhu.

This is very handy in your pantry if you don't have fresh pavakkai you can relplace this dried vathal.

Thanks for visiting !

Monday, June 7, 2021

Air Fryer Fish / Fish Fry Using Air Fryer / An air fryer fried fish recipe

images of Air Fryer Fish / Fish Fry Using Air Fryer / An air fryer fried fish recipe
Fish Fry In Air Fryer
Ingredients for marination

Pepper powder -1 tbsp
Red chilly powder -1 tsp
Salt to taste
Turmeric powder-1/4 tsp
Coriander powder-1/2 tsp
Methi powder - 1/8 tsp
Ginger & Garlic paste-1tsp
Lime juice -1tsp
Curd - 1 tsp
Golden Pompano Fish  - 2 cut into slices
Coconut oil - 1 tbsp

Method

Take a wide plate add all the above mentioned ingredients and mix.

Apply the mixture on both sides of the fish slices and rest it for 10 minutes.

Pre.heat the Gourmia air fryer with seafood mode ( 10 minutes at 375 deg ),grease the base plate with coconut oil.

Apply some oil on both sides of the fish and cook till done, flip half way through at 5 minutes.

Each air fryer is different so temperature and cooking time may vary.

Squeeze some lemon juice on top and enjoy!

Pepper Idiyappam / Milagu Idiappam / Milagu Idiappam / Pepper Sevai Recipe / Milagu Sevai Recipe

images of Pepper Idiyappam / Milagu Idiappam / Milagu Idiappam / Pepper Sevai Recipe / Milagu Sevai Recipe
Milagu Idiyappam
Ingredients

Cooked Idiyappam - 2 cups

Pepper powder - 1 & 1/2 tsp

Curry leaves few for garnish

Salt to taste

Tempering ingredients

Ghee - 3 tsp

Mustard seeds - 1/2 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Jeera - 1/4 tsp

Chopped cashew nuts - 6

Hing - a generous pinch

Chopped onions - 1 tbsp

Curry leaves few

Method

Heat ghee in a pan add the tempering ingredients and saute till onions are light brown.

Reduce the flame add the pepper powder, salt and cooked idiyappam gently toss till well combined

Switch off the stove add curry leaves and serve hot!

Thanks for visiting!




Saturday, June 5, 2021

Idiyappam Omelette / Egg Omelet Idiappam / Muttai Omelet Idiappam

images of Idiyappam Omelette / Egg Omelet Idiappam / Muttai Omelet Idiappam
Idiyappam Omelet
Ingredients

Cooked Idiyappam - 3 cups

Beaten eggs - 4

Chopped green chilies - 4

Chopped coriander and curry leaves - 2 tbsp

Chopped onions - 1/4 cup

Chopped ginger - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt and pepper powder to taste

Oil as needed to cook the omelet

Method

Take a bowl add all the above ingredients and mix.

Heat an iron skillet pour 1/4 tsp of oil, pour a ladle of the mixture and spread to the thickness you want.

Once the base is slight brown flip the other side and cook till done.

If you want a crispy texture pour little more oil around the omelet and cook in medium low flame.

Enjoy hot!





Friday, June 4, 2021

Tofu Tikka Manchurian / Tofu Manchurian - Tofu Recipes



images of Tofu Tikka Manchurian / Tofu Manchurian - Tofu Recipes
Tofu Tikka Manchurian

Ingredients for marination

Oil - 2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Jeera powder - 3/4 tsp
Crushed dry mint leaves - a generous pinch
Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Thick curd - 2 tbsp
Black salt - 1/8 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
(adjust spices according to your taste)

Other ingredients

Coloured Capsicum cut into cubes - 1 cup
Onions cut into cubes - 1/2 cup
( Brush 1 tsp of oil to onions and capsicum, air fry them at 400 deg. for 4 minutes and keep it aside)

Method

Press the Tofu slightly to squeeze out water, pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate, add the tofu cubes.
Gently mix till all cubes are well coated with the masala. Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 400 deg. for 8 minutes, arrange the tofu pieces brush the top with oil and the air fry inner plate.
Each oven is different so time can vary. Watch it carefully so you don't end up burning.
Turn in between and cook the other side too. Once its light brown on top remove.

Sauce for Manchurian

Soy sauce - 2 tbsp
Tomato ketchup - 1/4 cup
Red chilly sauce - 2 tbsp
Vinegar - 1 tsp
Salt to taste
Sugar - 1/4 tsp
Ginger and garlic paste - 1/2 tsp
( or chopped ginger and garlic pieces)
Oil - 2 tsp
Chopped spring onions for garnish.

Method

Heat oil in a pan add the ginger and garlic paste and saute till nice arroma comes out.

Add the sauces, sugar and salt mix till well combined. Add the capsicum and tofu gently toss till combined and switch off the stove.
Garnish with spring onions and serve as a starter or side dish for fried rice.

Thanks for visiting !


Tuesday, June 1, 2021

Dosakaya Gongura Pachadi Recipe / Yellow Cucumber Gongura Chutney / Andhra Pachadi Recipes

images of Dosakaya Gongura Pachadi Recipe / Yellow Cucumber Gongura Chutney / Andhra Pachadi Recipes
Dosakaya Gongura Pachadi
Ingredients
Oil - 2 tsp
Mustard - 1/4 tsp
Fenugreek seeds - 5
Jeera - 1 tsp
Coriander seeds - 1/2 tsp
Urad dal & Channa dal - each 1 & 1/2 tsp
Red chilies - 6
Tamarind - a very small piece
Turmeric powder
Salt to taste
Jaggery - 1/4 tsp
Dosakaya - 2 small chopped
Gongura leaves - a handful
Tomato - 1 small
Garlic - 4
Method
Heat oil in a pan add mustard,dals,red chillies,methi,jeera,coriander seeds and tamarind, fry till light brown, remove it and keep it aside.
In the same pan add few drops of oil and add dosakaya,tomato,garlic,gongura,salt and turmeric powder.fry till they are soft.
Cool everything take a blender/mixi jar add the fried tempering ingredients, jaggery and the dosakaya, gongura mixture grind it to a smooth chutney add very little water if needed.
Mix it with hot rice and enjoy!

Thanks for visiting !


Wednesday, May 26, 2021

Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes

images of Tawa Paneer Recipe / Paneer Tawa Masala Recipe / Paneer Tawa Fry - Paneer Recipes
Tawa Paneer
Ingredients for marination

Paneer cubes - 2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Garam masala - 1 tsp
Thick curd - 1 tbsp
( Mix all ingredients together and rest them for 10 minutes)

Other ingredients

Finely chopped onions - 1/2 cup
Finely chopped green capsicum - 1/4 cup
Chopped tomato - 1 medium size
Chopped green chilies - 2
Chopped coriander leaves for garnish
Red chilly powder - 1/2 tsp
Coriander powder - 1/6 tsp
Salt to taste
Chaat masala - 3/4 tsp
Jeera powder - 1/8 tsp
Crushed Kasturi methi - 1 tsp
Oil - 1 tbsp.

Method

Heat oil in a tawa add the onions, green chilies and capsicum sauté till onions are transparent.
Add the tomatoes and sauté till soft do not cook till mashed.
Add all the dry masala powders except chaat masala and sauté for few more minutes and then add the marinated paneer pieces.
Sauté in medium flame till all sides are coated with the masala and raw smell has disappeared.
Lastly add the crushed Kasturi methi, chaat masala and coriander leaves mix and switch off the stove.
Serve as an appetizer or as a side dish.

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Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe

images of Nuchinunde Recipe / Steamed Lentil Recipe / Nucchina Unde Recipe / Steamed Toor Dal Dumplings / Karnataka Special Nucchina Unde Recipe
Nuchinunde
Yields: 8

Ingredients for grinding

Thoor dal - 1/2 cup
Channa dal - 1/2 cup
Green chillies - 6
Ginger - a small piece

Method

Soak both the dals together for 4 hours, drain out the water and add it to a mixi jar. Add green chilies, ginger and grind to a coarse tight mixture. Do not add water while grinding.

Other ingredients

Chopped dill leaves - a handful
( I used methi leaves today)
Chopped coriander leaves - a handful
Chopped curry leaves few
Grated coconut - 1/2 cup
Salt to taste
Turmeric powder - 1/2 tsp
Jeera - 1/2 tsp
Hing - a generous pinch

Method

Take a bowl add the ground dal mixture and all above ingredients and mix. Divide the portion into equal size balls, shape it out to an oval shape.
Grease the idli plates and steam them for 5 minutes or till cooked.
Serve hot with ghee and coconut chutney.

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Tuesday, May 25, 2021

Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam

images of Samba Sadham Recipe / Pepper And Cumin Rice Recipe / Milagu Jeeraga Sadam / Chidambaram Samba Sadam
Samba Sadam
Ingredients

Whole pepper - 1 & 1/2 tsp (crushed)
Jeera / Cumin - 1 tsp ( crushed)
Curry leaves few
Chopped cashew nuts - 6
Ghee - 2 tbsp
Cooked rice - 2 cups
Salt to taste

Method

Heat ghee in a pan add cashew nuts and fry till light brown add the crushed pepper, cumin, salt and curry leaves and switch off the stove.
Add the cooked rice and gently mix till well combined.
Enjoy!

Monday, May 24, 2021

Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi

images of Kakarakaya Podi / Bitter Gourd Podi / Andhra Style Bitter Gourd Podi
Kakarakaya Podi
Ingredients

Bitter gourd / Kakarakaya - 4 medium size
( wash and cut them into thin circles)
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tsp ( heaped)
( or add according to the spice level you want)
Jeera - 1 & 1/2 tsp
Putnala pappu / Fried gram dal - 1/2 cup
Dry coconut / Kopra - 1/4 cup
Garlic with skin - 6
Sugar - 1 tsp
Oil - to fry the bitter gourd ( approximately 4 tbsp.)

Method

Take a plate add the sliced bitter gourd little salt and turmeric powder, mix well and leave it overnight.
Next day squeeze out excess water from the bitter gourd and dry it in sun till dry and crisp.
Take a mixi jar add the remaining ingredients and grind to a fine dry powder, keep it aside.
Heat oil in a pan and fry the bitter gourd till light brown on all sides, do not over fry and burn. Switch off the stove and remove to a plate. Once cool slightly crush using your fingers this step is optional.
In the same hot oil add the ground powder and saute ( do not switch on the stove).
Add the fried kakarakaya and mix till combined. Store it in fridge for better shelf life.
Take 1 or 2 tsp. of the podi mix with hot rice and enjoy!

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Thursday, May 20, 2021

Glazed Carrots Recipe / Brown Sugar Glazed Carrots Recipe / Buttery Glazed Carrots

 
images of Glazed Carrots Recipe / Brown Sugar Glazed Carrots Recipe / Buttery Glazed Carrots
Glazed Carrots

Ingredients

Carrots - 2 medium sized
( peel the skin and cut into finger size 1/4 inch. thick pieces or use baby carrots)
Salt to taste
Brown sugar - 1 tbsp. (heaped)
( add more or less according to the sweetness you want)
Chopped parsley - 2 tbsp
Butter - 1 tbsp

Method

Bring water to a boil in a sauce pan drop the carrots and cook for 2 to 3 minutes only. Do not over cook or till soft.
Heat a pan add the butter , carrots, salt and brown sugar gently mix till the carrots are tender well coated and caramelized.
Switch off the stove sprinkle the parsley and enjoy!

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Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

images of Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi
Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size
Ripe tomatoes - 2 medium size
Ginger /Garlic paste - 1 tsp
( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp
Ghee - 1 tbsp
Bay leaf - 1
Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi
( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)
Frozen peas - 1 cup (heaped)
Slit green chilies - 6
Red chilly powder - 1 tsp
Jeera powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
MDH kitchen king masala - 1 tsp
Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.
Add the dry spice powders and sauté till oil separates from the masala.
Add the peas, green chillies and pour some water and cook till the mixture is thick.
Lastly add the fried gobi mix till well combined and switch off the stove.
Sprinkle the kastoori methi mix and serve as a side dish for Roti.

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Wednesday, May 19, 2021

Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

images of Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes
Mango Custard
Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.
Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.
Cook the mixture till thick and switch off the stove. Cool the mixture completely.
Mix in the mango pulp and pour it into a bowl and refrigerate till chill.
Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli / Idli Recipes

images of Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli / Idli Recipes
Thatte Idli
Ingredients

Idly rice - 2 cups

Urad dal - 1 cup

Poha/Aval/Beaten rice - 3/4 cup

Salt to taste

Method
Soak rice and aval together and urad dal separately for 4 to 5 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little (use the drained water for grinding) keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding (use the drained water for grinding) .
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the thatte idly plates & pour a ladle of batter.If you don't have thatte idli plates then use regular small stainless steel plates.
Steam it till cooked may be 3 to 4 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Sunday, May 16, 2021

Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda

images of Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda
Raw Banana Pakoda
Ingredients

Raw banana / Vazhakai - 1 medium size

( remove skin and grate,do not steam or cook the raw banana )

Chopped onion - a handful

Chopped curry leaves - few

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 & 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water if needed to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil,deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

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Friday, May 14, 2021

Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

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Purple Cabbage Soup


Ingredients

Red cabbage chopped - 1/2 of a medium sized cabbage

Chopped onion - 1/2

Chopped garlic - 3

Bay leaf - 1

Jeera/ Cumin seeds - 1 tsp

Oil - 3 tsp

Salt and pepper to taste

Water or Vegetable stock - 6 cups

(add more or less according to the thickness you want)

Cream - 2 tbsp

images of Ingredients
Purple Cabbage Soup
Method

Heat oil in a pan add bay leaf, cumin, onion and garlic sauté till the onions are transparent.

Add the cabbage and sauté for a minute, pour 4 cups of water/stock and cook till cabbage is soft.

Switch off the flame and let them cool completely. Remove the bay leaf and grind the mixture to a very smooth mixture.

Pour the ground mixture into a pan add remaining stock, salt to taste and bring it to a boil.

Switch off the stove add pepper powder mix in cream and serve hot.

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Tofu Tikka In Air Fryer / Tandoori Tikka Using Air Fryer / Air Fryer Tofu Tikka

images of Tofu Tikka  In Air Fryer / Tandoori Tikka / Air Fryer Tofu Tikka
Tofu Tikka In Air Fryer
Ingredients for marination

Oil - 2 tsp
Salt to taste
Black salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp
Jeera powder - 3/4 tsp
Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces
(or  adjust spices according to your taste)
Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed for garnish
Method
Press the Tofu slightly to squeeze out water,pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate.
Gently mix till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 375 deg. for 10 minutes,arrange the tofu pieces brush the top with melted butter and air fry. Each oven is different so time can vary.Watch it carefully so you don't end up burning.
Turn in between and cook the other side too.Once its light brown on top remove.
Brush the melted butter on top of all the tofu pieces, sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.

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Thursday, May 13, 2021

Virgin Mango Mint Mojito / Mango Mojito / Non Alcoholic Mango Mojito - Summer Drink Recipes

images of Virgin Mango Mojito / Mango mint Mojito / Non Alcoholic Mango Mojito - Summer Drink Recipes
Mango Mint Mojito
Ingredients for a glass of drink
Ripe sweet mango - 1 small size
( remove the pulp and grind to a smooth puree,i got 1/4 cup pulp)
Mint leaves - 10
Green small lime - 1/2
( cut into 4 pieces)
Green small lime - 1/2
( squeeze out the juice)
Sugar - 1 tsp or to your taste
Carbonated water/Club Soda - as needed
Crushed Ice cubes - as needed
Method
Take a bowl add the sugar,mint and the lime pieces.
Using a wooden spoon or a muddler ,crush it slightly to release all the flavour,
Now add the mango puree & lime juice to the mint/lime mixture mix and keep it ready.
Just before serving add the crushed ice cubes and pour the club soda to the mango mixture,stir well.
Serve it in a tall glass garnished with lemon slices and mint leaves and serve immediately.

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Wednesday, May 12, 2021

Mango Milk Recipe / Fresh Mango Flavored Milk / Homemade Fresh Mango Milk / Korean Mango Milk

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Korean Mango Milk
Ingredients

Fresh sweet mango finely chopped - 1/2 cup

Sugar as needed

Chopped mango pieces - a handful

Cold milk - 1 & 1/2 cups

Method

Take a microwave safe bowl add the finely chopped mangos and sugar.Cook the mixture for a minute and mash it well using a spoon. You can even cook the mixture on stove top.

Cool the mixture completely and add it into a glass or glass bottle pour cold milk and top it with chopped mangoes.

Mix or shake and serve immediately.

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Monday, May 10, 2021

Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla

images of Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla
Steamed Dahi Vada
Yields: 7 vadas

Ingredients for vada batter

Yellow moongh dal - 1/4 cup

Urad dal - 1/4 cup

Salt to taste

ENO fruit salt - 1/4 tsp

Other ingredients

Boondhi - as needed

Chopped coriander leaves - 1 tbsp

Chopped green chillies - 2

Red chilly powder,Black Salt,Roasted jeera powder - as needed to sprinkle on top.

Thick beaten curd with some salt,a pinch of hing and 1/8 tsp of sugar - 3 cups

Imli chutney/ Sweet Tamarind chutney few drops

images of Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla
Steamed Dahi Bhalla
Method

Wash both the dals well and soak together in fresh water for about 4 hours.

Drain the water out and add the dals into a mixi jar, grind to a fluffy smooth semi thick batter. Do not add too much water while grinding.

Pour the batter in a bowl and using a spool beat for a minute,add ENO fruit salt and gently mix till combined.

Pour 1 or 2 teaspoons of the batter into a greased small stainless steel bowls/katori.

Steam immediately till cooked,cool and gently remove the vadas from the katori and drop it into warm water and leave it for few minutes.

Gently squeeze out excess water and place it on a plate.Pour the thick curd on top till the vadas are well immersed.

Sprinkle the red chilly powder,black salt,jeera powder,green chillies,coriander leaves,imli chutney and boondhi.

Keep in fridge for 30 minutes and serve chilled.

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Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk

images of Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk
Mani Puttu
Ingredients for the milk 

Coconut milk - 1/2 cup

Cardamom powder a generous pinch

Sugar - as needed

( mix everything well and sugar is dissolved, keep it aside )

Ingredients for the dough

Idiappam flour - 1/2 cup

Boiling water - 1/2 cup ( add more or less because each rice flour variety is different)

Salt - a generous pinch

Other ingredients

Ghee - 1 tsp

Grated coconut - 1 tbsp

images of Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk
Mani Puttu
Method

Take a wide bowl add the rice flour and salt, slowly add the boiling water little by little to form a soft dough. Roll the dough into small tiny balls.

Take the puttu maker spread some coconut at the base arrange all the ball on top. Close it with the lid and steam till cooked.

Switch off the stove and unmold from the puttu maker on to a plate pour the coconut milk and drizzle some ghee and serve hot.

Note:

Instead of coconut milk you can have it with any spicy curry.


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Wednesday, May 5, 2021

Badusha In Air Fryer / Badhusha Sweet In Air Fryer / Balushahi Recipe Using Air Fryer / Air Fried Badusha

images of Badusha In Air Fryer / Badhusha Sweet In Air Fryer / Balushahi Recipe Using Air Fryer / Air Fried Badusha
Air Fried Badusha
Ingredients for the syrup

Sugar - 1 & 1/4 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Saffron Strings - few

Lemon juice - 3 drops

Yellow food colour - a pinch ( optional)

( Dissolve sugar in water add food colour and cook till the syrup reaches to a sticky consistency, no need to wait for any string consistency. Switch off the stove add cardamom powder,lemon juice and saffron strings mix and keep it aside)

Ingredients for the dough

Maida / All purpose flour - 1 cup 

Salt - a generous pinch

Ghee - 1/4 cup

Water - 1/4 cup

Baking powder - 1/2 tsp

images of Badusha In Air Fryer / Badhusha Sweet In Air Fryer / Balushahi Recipe Using Air Fryer / Air Fried Badusha
Air Fried Badusha
Method

Take a wide powder sieve maida, baking powder and salt together,

Add ghee and mix till they look a crumbled texture. Slowly add water and make a soft flaky dough.

Pull the dough into 2 parts and mix, repeat this process for about 6 times to give a flaky texture.

Cover and rest for 10 minutes.Divide the dough into small balls and gently between your palms roll and flatten them. Using your thumb make an impression in the middle.

Brush both sides with oil and air fry at 350 deg. for 16 minutes till light brown on both sides and inside is well cooked.

Dip each air fried badusha both sides into the syrup and rest for few seconds and arrange it on a plate.

Sprinkle nuts on top as decoration and enjoy!

Note:

I have used Gourmia air fryer each air fryer is different so temperature and time may vary.

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Monday, May 3, 2021

Steamed Fish With Lime and Garlic Recipe / Thai Lime & Garlic Steamed Fish / Pla Kapong Neung Manao

images of Steamed Fish With Lime and Garlic Recipe / Thai Lime & Garlic Steamed Fish / Pla Kapong Neung Manao
Steamed Fish with Lime Garlic Coriander
Ingredients for the sauce

Crushed coriander leaves with the stems - a handful

Crushed green chillies - 2

Ripe red chilly - 1

Crushed garlic - 4

Fish sauce - 2 tbsp

Vegetable stock - 2 cups

Salt to taste

Lemon juice - 1/2 of of medium size lemon

Sugar - 1 & 1/2 tsp

( Take a bowl mix the above ingredients and keep it aside)

Ingredients for steaming

Fish fillet - 1 medium size

Lemon grass stalks - 2

Salt to taste

images of Steamed Fish With Lime and Garlic Recipe / Thai Lime & Garlic Steamed Fish / Pla Kapong Neung Manao
Steamed Fish With Lime And Garlic
Method

Place the fish and lemon grass in a bowl sprinkle some salt and steam for 5 minutes.

Remove the lid and pour the sauce on top of the fish cover again  and steam for a minute and switch off the stove.

Remove the lemongrass stalks and serve hot with rice.

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Sunday, May 2, 2021

Mughlai Egg Curry / Egg Curry In Mughlai Style / Egg Curry - Egg Recipes

images of Mughlai Egg Curry / Egg Curry In Mughlai Style / Egg Curry
Mughlai Egg Curry
Ingredients ground to a smooth paste

Tomato - 2

Fried onions - 1 cup 

Green chillies - 4

Ginger and garlic paste - 3/4 tsp

Whole black pepper - 3/4 tsp

Shajeera - 1/2 tsp

Cloves - 3

Cardamom - 2

Cashew nuts - 1 & 1/2 tsp, Almonds -12 , Poppy seeds - 1 tsp ( soaked in water for 30 minutes)

( Grind the above mixture to a smooth paste)

Tempering

Oil - 2 tbsp ( add more if needed)

Ghee - 1 tbsp

Jeera - 1/2 tsp

Bay leaf - 1

Cinnamon - a small piece

Other ingredients

Boiled eggs - 4

( Saute in oil with little red chilly powder,salt and turmeric powder till the outer skin is light brown)

Cream - 2 tbsp

Crushed kastoori methi - 1 tsp

Garam masala - 1 tsp

Cumin powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Salt to taste

Method

Heat oil and ghee in a pan temper with bay leaf, cinnamon and jeera.

Add the ground paste, salt and dry masala powders, saute till oil separates the masala.

Add the eggs and pour some water cover and cook in low flame till thick.

The masala will splutter so be careful when stirring in between.

Switch off the stove and add the kastoori methi, cream and garam masala,mix well.

Serve hot with Naan,Roti,Poori or with Rice.

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Paneer Bhatura Recipe / Paneer Batura Recipe / Bhatura Recipe - Bhatura Without Yeast or Baking Powder

images of Paneer Bhatura Recipe / Paneer Batura Recipe / Bhatura Recipe
Paneer Bhatura
Yields: 4 small bhaturas

Ingredients

All purpose flour / Maida - 1 cup (heaped) 

Salt to taste

Homemade fresh paneer - 1 tbsp (heaped)

( boil 1 cup of milk reduce the flame and add 2 tbsp of sour curd and mix, Once curdled switch off the stove,filter to remove paneer from whey water. To curdle the milk DO NOT add vinegar or lime juice. )

Whey water as needed to make the dough

Oil to fry bhatura - as needed

Method

Take maida and salt in a bowl add the fresh paneer and mix.

Slowly add the whey water and make a soft dough.Cover the dough and rest for 30 minutes.

Divide the dough into equal size balls and dust with dry flour and roll it out into semi thick circle.

Heat oil in a pan gently side the bhatura into the hot oil press with a ladle for the bhatura to puff.

Flip and fry till both side also puffs up and slight brown. 

Remove from oil and place it on a kitchen tissue for excess oil to get absorbed.

Enjoy with your favorited gravy!

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Friday, April 30, 2021

Bun Dosa Recipe / Soft Thick Spongy Dosa Recipe - Dosa Recipes

images of Bun Dosa Recipe / Soft Thick spongy Dosa Recipe - Dosa Recipes
Bun Dosa
Ingredients

Idli Rice - 1& 1/2 cups

Thin Aval / Poha - 3/4 cup

Freshly grated coconut - 3/4 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Finely chopped green chillies - 4

Method

Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.

Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.

Add salt and mix well,cover the batter and rest to ferment overnight.

Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.

Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.

Remove from the kadai and serve hot with any spicy chutney.

Note:

Adding baking soda is optional.Add only if the batter is not fermented well.

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Wednesday, April 28, 2021

Mushroom Meatballs / Vegetarian Mushroom Meatballs / Meatless Meatballs

images of Mushroom Meatballs / Vegetarian Mushroom Meatballs / Meatless Meatballs
Mushroom Meatballs
Ingredients

Finely chopped white mushrooms - 4 cups

Garlic salt - to taste

Onion powder - 1 tsp

Pepper powder - 1/2 tsp

Red chilly flakes - 1 tsp

Itallian seasonings - 1 tsp

Bread crumbs - 5 tsp

Fresh shredded Parmesan cheese - a handful

Olive oil - 1 tbsp


images of Mushroom Meatballs / Vegetarian Mushroom Meatballs / Meatless Meatballs
Meatless Meatballs

Method

Heat oil in a wide skillet add the mushrooms and sauté in high flame.

Add garlic salt,onion powder, pepper powder and red chilly flakes, saute for few more minutes and switch off the stove. Mushrooms will start to leave water if sautéed too much.

Cool the mixture add 3 tsp of bread crumbs and parmesan cheese, mix till extra water is absorbed from the mushroom.

Roll it into small balls and dust with the remaining bread crumbs.

Apply some oil on all sides of the balls.

Pre.heat Gourmia air fryer at 350.deg for 15 minutes. Arrange the ball in a single layer and cook till done, in-between shake the basket once for even browning.

Garnish with freshly chopped parsley and parmesan cheese.

Mix the mushroom meatballs into the pasta sauce and serve with spaghettis or any kind of pasta.

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Monday, April 26, 2021

Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai / Variety Rice Recipes

Grapefruits from my mini garden.

images of Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai /  Variety Rice Recipes
Grapefruit Rice

Ingredients
Grape fruit juice -1 cup
(I used the yellow flesh fruit not the pink)
Salt to taste
Cooked rice-1 cup
(grains separate)
Tempering
Oil-5tsp
Mustard-1tsp
Urad dal -1 & 1/2 tsp
Channa dal-1tsp
Chopped green chillies-2
Grated ginger -1/2tsp
Peanuts-a handful
Curry leaves-little
Turmeric powder-little
Hing-1/4tsp

Method
Heat oil in a pan temper it with above ingredients.
Add grape fruit juice , salt & turmeric powder & switch off the stove.
Take a kadai add the rice and pour the required quantity of the mixture in low flame mix till well combined.
Switch off the stove and serve it hot with potato chips & pickle.
Note:
The tempered mixture can be stored in fridge for a week.

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Saturday, April 24, 2021

Ulli Karam Recipe / Onion Karam

images of Ulli Karam Recipe / Onion Karam
Ulli Karam
Ingredients

Thinly sliced onion - 1 large

Garlic - 4

Salt to taste

Red chilly powder -  3 tsp

Roasted whole coriander seeds - 1 tsp

Jeera - 1 & 1/2 tsp

Peanuts - a handful

Curry leaves - few

Oil to deep fry the onions as needed

images of Ulli Karam Recipe / Onion Karam
Ulli Karam
Method

Heat oil in a pan add the sliced onions and a pinch of salt in medium high flame fry till brown and crisp,remove to a plate.Do not over fry and burn them

In the same oil fry peanuts and curry leaves and transfer to a plate.

Take a mixi jar add the garlic,jeera,roasted coriander seeds,salt and chilly powder,grind in intervals till crushed.

Add this into the fried onion,peanut,curry leaf mixture and mix well using your hands till well combined or pulse the whole mixture once in a mixi.

Mix with hot rice and enjoy!

images of Ulli Karam Recipe / Onion Karam
Onion Karam

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