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Friday, July 30, 2021

Whipped Lemonade Recipe / TikTok Whipped lemonade Recipe / How to Make Whipped Lemonade - Summer Drink Recipes

images of Whipped Lemonade Recipe / TikTok Whipped lemonade Recipe / How to Make Whipped Lemonade - Summer Drink Recipes
Whipped Lemonade
Ingredients

Lemon juice - 3 tbsp

( add more or less according to your taste )

Sweetened condensed milk - 4 tbsp

( add more or less according to your taste )

Whipped cream - 1 cup

Ice cubes - 1 & 1/2 cups

Lemon zest - little for garnish

Method

Take a mixi jar add the ice cubes, lemon juice, condensed milk and whipped cream, blend till combined.

Pour it into a glass top it up with some more whipping cream and sprinkle lemon zest and serve immediately.

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Thursday, July 29, 2021

Banana Roti / Banana Chapathi / Indian Bread Recipe - Leftover Over Ripen Banana Recipe

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Banana Roti
Ingredients

Wheat flour - 1 & 1/4 cups

( or add as needed)

Oil - 1 tsp

Salt a pinch

Turmeric powder - a generous pinch ( optional)

Ripe banana - 2 medium size mashed

Ghee to smear on top

Method

Take a wide bowl add salt , turmeric powder , mashed banana and wheat flour mix well till you form a soft non sticky dough.

Do not add any water for kneading the dough. Add wheat flour as needed to form a soft dough.

Add 1 tsp of oil punch and knead the dough well for 1 or 2 minutes. I usually wet my hand and knead as the mixture will be hot to handle.

Divide the portion into equal size balls. Dust your work area with wheat flour and gently roll into semi thin disc.

Heat a tawa and cook the roti on both sides till light brown.

Remove to a plate and brush it with ghee.

This is the best way to use your over ripen leftover bananas.

How to eat?

a) This is a mild sweet roti so enjoy with any spicy gravy.

b) If feeding the kids then sprinkle some jaggery powder, finely chopped nuts and grated coconut on top, roll and serve.


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Cauliflower Pakoda / Gobi Pakora / Cauliflower Pakora / Gobhi Ke Pakode / Indian Cauliflower Fritters

images of Cauliflower Pakoda / Gobi Pakora / Cauliflower Pakora / Gobhi Ke Pakode / Indian Cauliflower Fritters
Cauliflower Pakoda
Ingredients

Cauliflower - 2 cup

( cut into tiny pieces )

Chopped curry leaves - few

Chopped coriander leaves - 1 tbsp

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Hot oil - 1 tbsp

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  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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Tuesday, July 27, 2021

Uzhunnappam Recipe / Uzhunnu Appam Recipe / Instant Dosa With Urad Dal - A Kerala Breakfast Recipe

images of Uzhunnappam Recipe   - A Kerala Breakfast Recipe
Uzhunnappam
Ingredients

Idli rice - 1 cup

Urad dal - 3/4 cup

Salt to taste

Oil to cook dosa as needed

Ingredients ground to a coarse mixture

Coconut - 1 cup

Onions - a handful

Jeera - 1 tsp

Curry leaves - few 

( grind to a coarse mixture without adding any water, do not grind to a paste )

Method

Wash and soak rice and urad dal separately for 5 to 6 hours. Grind rice to a semi smooth thick batter and transfer to a bowl. In the same mixi jar add the urad dal and grind to a thick coarse mixture.

 Do not add too much water and grind to a smooth paste the urad dal broken pieces must be seen.

Now add the ground urad dal and coconut mixture into the ground rice batter add salt and mix well till combined. Make sure your batter is thick.

Do not add too much water the batter must be thick.

Heat a tawa pour a teaspoon of oil add a ladle of batter and spread. The thickness must be little thinner than an uttapam. Pour oil around the dosa cover with a lid and cook.

Turn the dosa and cook the other side too till light brown.

Enjoy hot with any spicy chutney of your choice.

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Monday, July 26, 2021

Murungai Keerai Podi Recipe / Murungai Ilai Podi / Moringa leaves Spice Powder / Drumstick Leaves Podi - Podi Varieties

images of Murungai Keerai Podi Recipe / Murungai Ilai Podi / Moringa leaves Spice Powder / Drumstick Leaves Podi - Podi Varieties
Murungai Keerai Podi

Ingredients

Drumstick leaves / Murungai Keerai - 2 cups

( wash and dry on a towel or kitchen tissue inside the house till crisp)

Salt to taste

Urad dal - 2 tsp

Channa dal - 2 tsp

Sesame seeds - 1 & 1/2 tsp

Coriander seeds - 1 tsp

Pepper - 3/4 tsp

Jeera / Cumin seeds - 1/2 tsp

Red chillies - 4

Hing - 1/4 tsp

Method

Heat a kadai dry roast all ingredients separately except salt . hing and drumstick leaves till light brown.

Switch off the stove and add the drumstick leaves , hing and salt , saute till combined. Let the ingredients cool completely.

Add the roasted ingredients into a mixi jar and grind to a semi smooth powder.

Store it in a clean jar. Mix 1 or 2 tsps of this podi , ghee or sesame oil to hot rice mix and enjoy!

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Saturday, July 24, 2021

Rice Kesari Bath Recipe / Sweet Saffron Rice / Kesribhath Recipe / Kesaribath Recipe - How to make Kesari Bhaat

images of Rice Kesari Bath Recipe / Sweet Saffron Rice / Kesribhath Recipe / Kesaribath Recipe  - How to make Kesari Bhaat
Rice Kesari Bath
Ingredients

Basmati rice - 1/2 cup

Turmeric - a generous pinch

Water - 1 & 1/2 cups

( Add the washed  rice , water and turmeric powder into a pressure cook and cook till done )

Chopped cashew nuts - 10

Raisins - 1 tbsp

Cardamom powder - 1/2 tsp

Saffron strings - a generous pinch

( soak them in 2 tbsp of milk)

Sugar - 1 cup

( add more or less according to your taste)

Ghee - 8 tsp

Method

Heat 1 tsp of ghee and fry the nuts till light brown and keep it aside. In the same pan add 4 tsp of ghee and add the cooked rice , in low flame cook for a minute.

Add the sugar and mix till they dissolve and rice is well mixed with the sugar.

Add remaining ghee and mix till the mixture leaves the sides of the pan , add the saffron milk and mix till well combined.

Switch off the flame and add the fried nuts and cardamom powder , mix well and serve hot.

Notes:

a) If you want the rice to be too soft then add 2 cups of water instead of 1 & 1/2 cups.

b) Add sugar according to your sweetness , 1 cup of sugar was perfect for this sweet.


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Friday, July 23, 2021

Neipathiri recipe / Neipathal Recipe / Neypathal Recipe / Malabar Style Rice Roti / Poricha Pathiri Recipe / Deep fried rice pancake / Malabar Neipathiri

images of Neipathiri recipe / Neipathal Recipe / Neypathal Recipe / Malabar Style Rice Roti / Poricha Pathiri Recipe / Deep fried rice pancake / Malabar Neipathiri
Neipathiri
Ingredients

Sona masoori Rice / Raw rice - 1/2 cup

Rice flour - 3/4 cup

( 1st add 1/2 cup if needed more then add 1/4 cup)

Salt to taste

Small onions - 1/4 cup

Grated coconut - 1/4 cup

Fennel seeds - 1/2 tsp

Oil to deep fry

Method

Boil water in a pan switch off the stove and add the raw rice, cover and leave it for 1 hour till rice is blotted. Drain out the water from the rice and rinse once.

Add the rice, , salt , onion , fennel seeds and coconut into a mixi jar, grind to a coarse thick paste.Do not add too much water while grinding and do not grind to a fine paste.

Transfer the mixture into a bowl and add the rice flour to get a smooth non sticky dough. Divide the dough into equal size balls.

Take a plastic sheet and sprinkle water take a ball and press to forma semi thick disc. Do not pat them very thin then while frying they will not puff up.

Heat oil in a pan and deep fry them till they puff up and turn  golden brown on both sides in medium high flame. Remove on a kitchen tissue for excess oil to get absorbed.

Best served with any spicy curry of your choice.

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Thursday, July 22, 2021

Garlic Mushroom Recipe / Sauteed Mushrooms with Garlic / Easy Garlic Mushroom - Indo Chinese Recipes

images of Garlic Mushroom Recipe / Sauteed Mushrooms with Garlic / Easy Garlic Mushroom  - Indo Chinese Recipes
Garlic Mushroom
Ingredients

Chopped garlic - 8

Chopped onion - 1

Sliced brown mushrooms - 3 cups

Sesame oil - 2 tbsp

Red chilly powder - 1 tsp

Salt and pepper powder to taste

Soy sauce - 1 tbsp

Vinegar - 1 tsp

Tomato ketchup - 2 tsp

Chopped spring onions - a handful

Method

Heat oil in a pan fry onion and garlic till colour changes, add the mushrooms and saute in high flame till they are cooked.

Reduce flame add  all other ingredients mentioned above and mix well till raw smell has disappeared and mixture is dry.

Switch off the flame garnish with spring onions. Best served as a side dish for vegetable fried rice.

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Wednesday, July 21, 2021

Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe

images of Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe
Neyyada
Ingredients for white batter

Maida / All purpose flour - 1/2 cup

Water - 1/2 cup

Milk - 1/2 cup

Salt a pinch 

Sugar - 1 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

images of Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe
Ingredients for yellow batter

Egg - 2

Turmeric powder - a pinch ( optional)

Sugar - 3 tbsp

(add more or less according to your sweetness)

Cardamom powder - 1/4 tsp

( Blend all the ingredients to a smooth batter in a mixi jar )

images of Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe
Other ingredients

Ghee as needed ( around 2 tbsp )

Cashew nuts - 10

images of Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe

images of Neyyada Recipe / Easy Snack with Flour and Eggs / Malabar Dessert / Layered steamed cake / Neyyada Malabar Iftar Dish for Ramadan / Iftar Recipe / Ramadan Recipe
Neyyada
Method

Take a plate or pan grease the base and sides with ghee, pour a ladle of the maida batter and spread evenly. Make sure the layer is thin, if too thick they will not be tasty. Cover with a lid and steam for a minute or till cooked.

Now pour a ladle of egg layer and make sure the layer is thin, cover and steam for a minute or till cooked. Apply ghee on top of the egg mixture and repeat the process till the batter is over.

( 1st layer is white batter steam add the yellow batter steam apply ghee on top , pour white batter steam add egg batter steam apply ghee and end with white batter with cashew nuts arranged on top, this is the pattern you need to follow otherwise you will not see any layers)

The last layer must be the maida mixture. arrange the cashew nuts and steam till cooked. Switch off the flame and let the steamed cake cool completely.

Loosen up the sides using a knife and cut into desired shape and enjoy!


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Kasa Kasa Sadham Recipe / Khus Khus Rice / Poppy Seeds Rice - Variety Rice Recipe

images of Kasa Kasa Sadham Recipe / Khus Khus Rice / Poppy Seeds Rice - Variety Rice Recipe
Kasa Kasa Sadham
Ingredients dry roasted & Powdered

Khus khus/poppy seeds / kasa kasa -2tsp
Whole black pepper - 1/2
Coconut -1tsp
Jeera/cumin -1/2 tsp

Tempering

Oil-3tsp
Mustard-1/2tsp
Urad dal -1/2tsp
Channa dal-1/2tsp
Curry leaves - few
Hing - a generous pinch
Cashew nuts chopped -6

Other ingredients

Left over or freshly cooked rice-2 cups
Salt to taste

Method

Heat oil in a pan temper it with above ingredients.
Reduce the flame , add the cooked rice , salt & ground powder , mix it well till everything is well combined. switch off the flame and serve it with any chutney, raita or papad 

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Tuesday, July 20, 2021

Pesarapappu Vadiyalu / Pesara Vadiyalu / Moong Dal Vadiyalu / Moongh Dal Vadam / Andhra Style Vadam / Vadam / Vathal Recipe

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Pesarapappu Vadiyalu

Ingredients

Yellow moongh dal - 1 cup
( soak it for 4 to 5 hours)
Salt to taste ( around 3/4 tsp
Ginger chopped - 1 tsp heaped
Green chillies -4
( add according to your taste)
Jeera/Cumin - 1 tsp

Method

Drain the water out from the dal grind dal,green chillies,ginger to a very smooth thick paste.
Sprinkle very little water while grinding.
Add salt and jeera mix well. Use your fingers or spoon and place small ball of dough on a clean thick plastic sheet.
Dry these vadiyalu till crisp, store it in a container.
When needed just deep fry till crisp and serve them as side dish for rice.

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Monday, July 19, 2021

Cool Bar Style Lime Juice / Restaurant Style Lemon Juice Recipe / CoolBar Special Fresh Lime Juice / Kerala Coolbar Lemon Juice / Cool bar Style White Lime Juice Recipe - Summer Drinks

images of Cool Bar Style Lime Juice / Restaurant Style Lemon Juice Recipe / CoolBar Special Fresh Lime Juice / Kerala Coolbar Lemon Juice - Summer Drinks
Cool Bar Style Lime Juice
Ingredients

Green lime medium size - 1

( cut into 8 pieces and seeds removed )

Powdered Sugar - 1 tbsp

( add more if needed)

Salt a pinch

Cashew nuts - 3

( soaked in water for 30 minutes and ground to a smooth paste)

Crushed cardamom - 1

Water - 2 cups

Ice cubes few

Method

Take a mixi jar add all the ingredients and blend till lemon pieces are just crushed.

Do not blend too much then juice will become bitter.

Filter the mixture and serve cold.

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Baked Peaches Recipe / Easy Baked Peaches With Cinnamon Sugar - How to Make Baked Peaches

images of Baked Peaches Recipe / Easy Baked Peaches With Cinnamon Sugar - How to Make Baked Peaches
Baked Peaches
Ingredients

Ripe peaches - 3 medium size

( cut into half and remove the seed)

Butter - 3 tbsp ( Cut into 6 small cubes)

Brown sugar - 6 tsp

( add more if needed)

Cinnamon powder - 1/4 tsp

Method

Preheat  the oven at 375 deg.F . mix cinnamon and sugar together , keep it aside.

Take a baking dish and arrange all the peaches cut side facing up, place some butter in the middle of each peach.

Sprinkle the cinnamon sugar on top, bake for 15 minutes until golden brown and tender yet firm and holding its shape.

Each oven is different so temperature and cooking time may vary.

Best served with vanilla ice cream.

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Friday, July 16, 2021

Ragi Curd Semiya / Curd Ragi Semiya Recipe / Thayir Ragi Semiya Recipe / Ragi Thayir Semiya / Finger Millet Vermicelli Curd Bath / Bagala bath With Ragi Semiya - Millet Recipes

images of  Ragi Curd Semiya / Curd Ragi Semiya Recipe / Thayir Ragi Semiya Recipe / Ragi Thayir Semiya / Finger Millet Vermicelli Curd Bath / Bagala bhath With Ragi Semiya  - Millet Recipes
Ragi Curd Semiya
Ingredients

Cooked Ragi semiya / Ragi vermicelli - 2 cups

( cook according to the instruction on the readymade packet)

Milk - 1/4 cup

Curd - 1 & 1/2 cups

Salt to taste

Grated carrot for garnish.

Tempering

Mustard - 1 tsp

Chopped cashew nuts  - 2 tsp

Raisins - 1 tsp

Chopped ginger - 1/ tsp

Chopped green chillies - 1

Curry and coriander leaves few

Hing - a generous pinch

Method

Mix curd, milk and salt into the ragi sevai ans mix well.

Heat oil in a pan and temper it with ingredients.

Pour the tempering and coriander leaves into the curd mixture and mix well.

Garnish with grated carrot and serve chill.


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Ragi Sevai Upma / Ragi Semiya Upma / Finger Millet Vermicelli Upma - Millet Recipes

images of Ragi Sevai Upma / Ragi Semiya Upma / Finger Millet Vermicelli Upma -  Millet Recipes
Ragi Sevai Upma

Ingredients

Ragi sevai -2 cups

( cook it according to the instruction on the readymade packet)

Chopped onion-1/2

Chopped tomato-1

Chopped green chillies-2

Curry leaves-little

Salt to taste

Grated ginger-1/2tsp

Grated coconut - 6tsp

Tempering

Oil - 1tbsp

Mustard-1/2 tsp

Urad dhal -1 tsp

Channa dhal - 1tsp

Jeera - 1/4 tsp

Method

Cook the ragi sevai according to the instruction on the ready made packet and keep it aside.

Heat oil in a pan temper it with above ingredients. Now add the onions , ginger , green chillies , few curry leaves and fry till light brown.

Add the tomato & salt saute for a minute and add the cooked ragi sevai , gently mix in medium low flame till combined 

Switch off the flame and garnish with coconut & serve it hot.

Note:

To make your upma more colorful and interesting add vegetables.


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Thursday, July 15, 2021

Ragi Rava Dosa Recipe / Finger Millet Sooji Dosa Recipe / Instant Ragi Rava Dosa / Ragi Rava Roast - Dosa recipes



images of Ragi Rava Dosa Recipe / Finger Millet Sooji Dosa Recipe / Instant Ragi Rava Dosa / Ragi Rava Roast - Dosa recipes
Ragi rava Dosa
Ingredients

Ragi flour / Finger Millet flour - 1 cup
Rava / Semolina - 1/2 cup
( do not roast the rava)
Rice flour - 1/2 cup
Sour curd-1tbsp
Salt to taste
Crushed pepper - 1 tsp
Cumin seeds/Jeera - 1 & 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Chopped ginger - 1/8 tsp
Water - as needed
Oil as needed to cook the dosa

Method

Take a bowl add all the above ingredients.
Pour water and make a thin/pouring/buttermilk consistency, make sure there are no lumps.Rest the batter for 10 minutes.
Heat an iron dosa tawa and grease it with some oil, take a ladle of batter and drizzle or splash all around the tawa.do not fill up the gaps and don't pour it like the normal dosa. The dosa should give you a lace / netted effect.
Pour some oil in between and around the dosa,in medium high flame cook till crisp and light golden brown. Do not flip the otherwise.
Enjoy these hot dosa with chutney or Idli Podi.

Note:

a) You can also make this dosa plain without adding onion.
b) Each time mix the batter well before pouring on the tawa because the rava will settle at the bottom. After some batches batter will become thick so dilute it again.
c) Batter must be like a thin buttermilk / pouring consistency.
d) Flipping the dosa and cooking the other side is optional.
e) For this dosa iron tawa is the best.

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Kalavai Chutney Recipe / Restaurant style kara chutney / Tamil Nadu Kara Chutney / Kadamba Chutney - Chutney Recipe

images of Kalavai Chutney Recipe / Restaurant style kara chutney /  Tamil Nadu Kara Chutney / Kadamba Chutney - Chutney Recipe
Kalavai Chutney
Ingredients

Onion - 1/2 chopped

Tomato - 1 large

Ginger - 1 tsp

Garlic - 3

Green chillies - 3

Red chillies - 2

Mint Leaves, Coriander leaves, Curry leaves - together a handful

Salt to taste

Tamarind - a small piece

Grated coconut - a handful

Oil - 2 tsp


Method

Heat 1 tsp oil in a pan fry the mint, coriander and curry leaves till they shrink, keep it aside.

In the same pan add remaining oil fry onion, tomato, ginger , garlic, coconut , chilies till light brown.

Cool the ingredients add salt to the onion mixture and grind to a semi smooth chutney.

Lastly add the fried mint/curry and coriander leaves and pulse. Do not grind to a fine paste.

Serve this chutney with dosa or Idli.

Note:

Tempering this chutney is optional.


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Wednesday, July 14, 2021

Muttai Panirayam Roast / Egg Paniyaram Roast / Muttai Paniyaram Recipe - Egg Recipes

images of Muttai Panirayam Roast / Egg Paniyaram Roast / Muttai Paniyaram Recipe - Egg Recipes
Muttai Paniyaram Roast
Ingredients for the paniyaram

Eggs - 3

Salt and pepper to taste

Turmeric powder - 1/4 tsp

Chopped green chillies - 1

Chopped onion - 1 tbsp

Chopped onion - 1 

Oil as needed to cook paniyaram

( Beat the eggs well with above ingredients. Heat a paniyaram pan pour some oil in the holes pour a ladle of the egg mixture and cover with a lid. Turn them gently and cook till light brown. Remove from pan and keep it aside)

Other ingredients

Chopped Tomato - 1 large

Chopped onion - 1

Ginger and garlic paste - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Garam masala - 3/4 tsp

Salt to taste

Chopped curry and coriander leaves - few

Slit green chillies - 4

Oil - 3 tsp

Method

Heat oil in a pan fry onions , few curry leaves and green chillies till light brown, add ginger /garlic paste and fry till raw smell has disappeared.

Add tomatoes and dry masala powders in low flame cook till tomatoes are mashed well.

Add the egg paniyaram toss and switch off the stove. Do not mix too much the paniyarams will break.

Garnish with curry and coriander leaves and serve as a starter or as a side dish.

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Koozh Vadam / Koozh Vathal / Arisi Koozh Vathal / Kuzh Vadam - Summer Recipes

imahes of Koozh Vadam / Koozh Vathal / Arisi Koozh Vathal / Kuzh Vadam - Summer Recipes
Koozh Vadam

Ingredients

Sona masoori rice /Raw rice - 2 cup

Sago /Javvarisi/Sabudana - 1/4 cup

( Do not use nylon sago, use the white fat variety)

Salt to taste ( around 1 tsp)

Green chillies - 4

(ground to a fine paste)

Lemon - 1/2

Hing - 1/2 tsp

Jeera /Cumin seeds - 1 tsp

Water - 5 cups

Method

Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter. 
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy.
Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.

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Tuesday, July 13, 2021

Jeera Soda / Jeera Soda Masala Powder / Nimbu Masala Soda / How to make Jeera Soda - Summer Special Drink

images of Jeera Soda / Jeera Soda Masala Powder / Nimbu Masala Soda / How to make Jeera Soda - Summer Special Drink
Jeera Soda
Ingredients

Jeera / Cumin seeds - 1/4 cup

Black pepper - 1/2 tbsp

Black salt / Kala Namak - 1 tbsp (heaped)

Chaat masala - 1 tbsp (heaped)

Method

Heat a pan add the jeera and pepper dry roast till light brown colour.Do not over fry and burn them.

Switch off the stove and let them cool completely.

Take a mixi jar add all the ingredients together and dry grind to a fine powder.

Cool and store it in a clean bottle.

How to make Jeera soda?

Take some lime juice, sugar and needed jeera soda masala powder and mix till sugar dissolves.

Pour cold plain club soda and enjoy chill!


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Monday, July 12, 2021

Vermicelli Ada / Semiya Ada - A Kerala Evening Snack Recipe

images of Vermicelli Ada / Semiya Ada  - A Kerala Evening Snack Recipe
Vermicelli Ada
Ingredients

Semiya / Vermicelli - 1 cup

Chopped nendram palam / Ripe plantain - 1/2

Grated coconut - 1/4 cup ( heaped)

Jaggery - less than 1/4 cup

( add more or less according to the sweetness of the plantain)

Chopped cashew nuts - 15

Raisins - 1 tbsp

Cardamom powder - 1/4 tsp

Ghee - 1 & 1/2 tsp

Method

Boil water in a pan add the vermicelli and cook till its 3/4 th cooked. Do not over cook till soft then when cooled they will come like a paste. Drain out the water and spread on a plate to cool.

Heat ghee in a pan roast cashew nuts and raisins till light brown. switch off the stove and add the chopped plantain and coconut sauté for a minute. 

Once cooled completely mix the cardamom powder and jaggery.

Now add the cooked semiya into the prepared mixture and mix well.

Take a banana leaf and place some mixture at a corner and fold the leaf, press slightly and steam these for 3 to 4 minutes or till cooked.

Cool completely and gently remove from the leaf and enjoy!

Note:

a) Instead of jaggery you can add sugar.

b) Do not take too ripe soft plantain select a plantain which is ripe but still firm.

c) There is no exact measurement for this recipe add ingredients according to your taste.

d) Make sure semiya is not over cooked.


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Sunday, July 11, 2021

Sagu Recipe / Mixed Vegetable Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe

images of Sagu Recipe / Mixed Vegetable  Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe
Mixed Vegetable Saagu
Ingredients ground to a smooth paste

Poppy seeds - 1 tsp

Cinnamon - a small stick

Cloves - 4

Cardamom -2

Star anise - 1/4

Roasted gram dal / Pottu kadalai - 1 & 1/2 tbsp

Grated coconut - 1/ 2 cup

Black pepper - 4

Cumin - 1/2 tsp

Green chillies - 6

Chopped onion - a handful

Chopped coriander and mint leaves - together 2 tbsp

Coriander seeds - 1 tsp

Ginger / garlic - 1 & 1/2 tsp

( Pour very little water and grind to a smooth fine paste)

Other ingredients

Chopped onion - 1/2

Mixed vegetable - 2 cups

( i used potato, carrots, beans, peas)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped coriander leaves for garnish

Tempering

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Red chillies - 3

Bay leaf - 1

Curry leaves few

images of Sagu Recipe / Mixed Vegetable  Sagu Recipe / Vegetable Saagu Recipe / Mixed Veg Saagu / Karnataka Mixed Vegetable Sagu Recipe
Saagu
Method

Pour oil in a pressure cooker and add the tempering ingredients.

Next add the onions and fry till colour changes. Add the ground paste and sauté till raw smell has disappeared. Add the vegetables, salt , turmeric powder and fry for few more minutes.

Pour needed water and pressure cook till done.

Garnish with coriander leaves and serve as a side dish for Poori , dosa or chapathi.

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Saturday, July 10, 2021

Paneer Bao Recipe / Bao Buns Recipe / Paneer Gua Bao / Taiwanese Folded Buns - How To Make Bao Buns Recipe

images of Paneer Bao Recipe / Bao Buns Recipe / Paneer Gua Bao / Taiwanese Folded Buns - How To Make Bao Buns Recipe
Paneer Bao
Yields: 12 buns

Ingredients for the dough

Maida / all purpose flour - 2 cup

( add 1 or 2 tbsp of flour if your dough is sticky)

Milk powder - 1 & 1/2 tbsp

Dry Yeast - 1 & 1/2 tbsp

Luke warm water - 1 cup

Salt - 1/2 tsp

Sugar - 2 tbsp

Method

Take warm water in a bowl add the yeast ,sugar and salt mix to dissolve, cover and wait for the yeast to activate may be 5 to 10 minutes. 

Once its foamy add the flour and milk powder gently mix to form a soft dough. If dough is sticky add more flour to get the right consistency.

Dough should not be very stiff like we knead for roti. Grease a bowl and place the dough , cover with a tight lid and wait for 1 to 2 hours for the dough to double in size.

Punch the dough slightly to knock out the air and knead once , divide the dough into small equal size balls. Roll the balls into thick poori or roll out the whole dough like a thick sheet and cut into circles using a cookie cutter.

Apply oil on both sides of the bun and fold it into half, place these on a parchment paper or banana leaf. Applying oil prevents the fold of the to bun to stick together.

Cover and rest for another 30 minutes to rise. Steam these buns till they puff up. Once cooked they look glossy and dry on top. 

I covered the steamer lid while steaming with a cloth so the water does not drip down on the buns and the towel will absorb the water (this step is optional).

Filling ingredients

Paneer cut into small cubes - 2 cups

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 3/4 tsp

Chaat masala - 1/2 tsp

Garam masala - 1/2 tsp

Curd - 1/4 cup

Ginger and garlic paste - 1/2 tsp)

( Take a bowl add all the above mentioned ingredients except onion and oil, mix well and marinate for 10 minutes) .

Chopped onions - 1/4 cup

Oil - 3 tsp

images of Paneer Bao Recipe / Bao Buns Recipe / Paneer Gua Bao / Taiwanese Folded Buns - How To Make Bao Buns Recipe
Paneer Bao
Garnish

Carrots, Cucumber - cut into thin strips

Chopped coriander leaves

Method

Heat oil in a pan fry the onions till colour changes but still has the crunch , add the marinated paneer along with the curd mixture. In high flame mix well till raw smell has disappeared and paneer is dry.

Switch off the stove garnish with coriander leaves.

Assembling

Take a bao bun fill it up with some panner mixture, garnish with cucumber. carrots and coriander leaves. These as served as an appetizer in Taiwan.

Note: 

Be creative in making your own filling. Today i have shown a basic paneer filling.


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Friday, July 9, 2021

Mediterranean Fish Bake / Greek Style Baked Fish with Feta / Baked Fish with Feta Cheese / Roasted Fish with Feta Crust - A Healthy Dinner Recipe

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Mediterranean Fish Bake
Ingredients

Boneless fish fillet - 1 large

( I used Tilapia)

Salt and pepper powder to taste

Red chilly powder - 1 tsp

Fennel powder - 1/4 tsp

Cumin powder - 1/8 TSP

Chopped olives - 1/4 cup

Potato - 1 medium size

( peel the skin cut in 1/2 and then slice )

Sliced onion - 1/4 cup

Cherry tomato - 1/4 cup

Chopped garlic - 4

Crumbled feta cheese - 1/2 cup

Chopped parsley - a handful

( I used coriander leaves today)

Olive oil - 3 tbsp

Lemon juice - 1 tsp

Method

Take a baking dish pour olive oil and all the ingredients except the fish and feta cheese, toss well till combined.

Broil them in LOW till the vegetables are roasted and light brown.

Remove from the oven and place the fish on top of the roasted vegetables , sprinkle some salt and pepper and evenly add the crumbled feta cheese on top and drizzle olive oil.

Again BROIL in LOW till the fish is cooked and feta cheese is in light brown on top.

Sprinkle freshly chopped  coriander leaves and squeeze some lemon juice on top and serve hot.

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Hyderabadi Marag Recipe / Marag Recipe Hyderabadi / Hyderabadi Soup Recipe / Spicy Hyderabadi Mutton Soup

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Hyderabadi Marag
Ingredients

Mutton with bones - 200 grams

Ginger and garlic paste - 1 tsp

Salt to taste

Pepper powder - 1 tbsp

Sliced onion - a handful

Chopped mint and coriander leaves - a handful

Green chillies - 4

Water as needed ( around 5 cups)

Cashew nuts and Almonds - each 5

(soak it in 1/4 cup warm milk and grind to a fine paste)

Ghee - 2 tbsp

Spices

Whole black pepper - 1 tsp

Cardamom - 3

Cloves - 4

Cinnamon - 1 small piece

Bay leaf - 1

Shajeera - 1 tsp

Kebab chini / Tailed pepper - 1/2 tsp

( if you don't have then add 1/4 tsp garam masala or allspice powder)

Method

Heat ghee in a pressure cooker fry onions till light golden brown.

Add the mutton and roast till the pieces changes its colour, add the ginger /garlic paste and the spices.

Sauté for few more minutes and pour water as needed, salt , pepper powder and few mint leaves.

Pressure cook in low flame for about 30 minutes till mutton is soft.

Cool and open the lid pour the ground cashew/almond paste, green chillies, mint leaves , coriander leaves and boil for few minutes and switch off the stove.

Garnish with mint/coriander leaves and sprinkle some pepper powder on top and serve hot with bread or enjoy just like that.


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Thursday, July 8, 2021

Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo

images of Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo
Peanut Ladoo

Yields : 13 small ladoos

Ingredients

Peanuts / Groundnuts - 1 cup

Jaggery - 1/2 to 3/4 cup

( clean powdered jaggery, make sure there is no impurities)

Cardamom powder - 1/2 tsp

Method

Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.

Cool and rub using your hands to remove the skin from the peanuts.

Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.

Now add the cardamom powder and powdered jaggery and pulse till combined.

Transfer to a plate and take small portion and shape it into small ladoos and enjoy!


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Wednesday, July 7, 2021

Fried Fish With Brown Butter Sauce / Brown Butter Sauce With Fried Fish / Air Fryer Fried Fish With Brown Butter Sauce

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Fried Fish With Brown Butter Sauce
Ingredients for brown butter

Butter - 1 & 1/2 to 2 tbsp

Garlic salt or Regular salt to taste

Pepper powder to taste

Chopped garlic - 3

Crushed fresh Sage

( use any herb today i have used basil)

Lemon juice - few drops

Fried fish ingredients

Fish fillet - 1 large

( use any fish today i have used Tilapia)

Maida / all purpose flour - 1 tsp

Salt and pepper powder to taste

Olive oil - 2 tsp

Garnish ingredients

Red chilly 

Pepper powder

Lemon juice

Few basil leaves

Method

Pat the fish with a kitchen tissue to remove extra moisture.

Sprinkle salt, pepper powder, olive oil rub both sides of the fish, sprinkle maida on both sides till well dusted. Place the fish inside the air fryer basket. You can even fry with some oil in a pan on stove.

Heat Gourmia air fryer press seafood mode and fry for 10 minutes turning the fish after 5 minutes. To get a crust i broiled the fish for 10 minutes. Each air fryer is different so temperature and frying time may vary.Keep the fish aside.

Heat butter in a pan when melted add the garlic and cook till butter changes to light golden brown colour and garlic has been roasted.

Switch off the stove and add the salt , pepper powder, few drops of lemon juice and basil mix well.Your brown butter sauce is ready

Assembling

Take a plate pour some brown sauce at the base place the fried fish on top and pour the remaining sauce on top.

Sprinkle the red chilly flakes, pepper powder, drizzle some lemon juice and serve.


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Tuesday, July 6, 2021

Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe

images of Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe
Banana Halwa

Ingredients

Over riped banana - 4 long sized

( ground to a fine paste, do not add any water while grinding)

Jaggery - 1/2 cup

( Reduce if your bananas are very sweet)

Cardamom powder - 3/4 tsp

Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp

Corn flour - 3 tbsp

( diluted in some water)

Ghee - 6 tsp

( reduce if you don't want much ghee)

Food colour few drop (optional)

Method

Dissolve jaggery in water filter to remove impurities and keep aside.

Heat 2 tsp of ghee in a pan add the ground banana  and keep mixing till raw smell disappears.

Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.

Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.

Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.

Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy! 


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Egg Fry Malabar Special / Egg Fry Teatime Snack / Malabar Special Egg Fry / Malabar Tea Kadai Snack / Egg Fry

This is a popular tea kadai teatime snack in districts like Kozhikode,Thissur,Palakkad.

images of Egg Fry Malabar Special / Egg Fry Teatime Snack / Malabar Special Egg Fry / Malabar Tea Kadai Snack / Egg Fry
Malabar Special Egg Fry
Ingredients

Hard boiled eggs - 4

Turmeric powder - 1/2 tsp

Coconut oil to deep fry

Coating ingredients

Red chilly powder - 1 tsp

Garam masala - 1/4 tsp ( optional)

Salt to taste

Turmeric powder - 1/2

Corn flour - 1 tsp

Water few drops

images of Egg Fry Malabar Special / Egg Fry Teatime Snack / Malabar Special Egg Fry / Malabar Tea Kadai Snack / Egg Fry
Tea Kadai Egg Fry
Method

Coat the eggs all sides with 1/2 tsp turmeric powder, heat oil and add an egg using a ladle keep rotating, deep fry  till all sides form a crust. Do not fry all the eggs together fry only one egg at a time.

Do not leave the egg in the oil and wait they will burst, so constantly keep rotating, remove to a plate.

Mix all the coating ingredients in a plate add few drops of water to make a paste. Apply the paste to the fried eggs make sure all sides are well coated.

In the same hot oil fry by rotating with a ladle to for a crisp even brown coat on top. 

Again do not leave it in oil they will burst if not rotated constantly.

Remove from oil and enjoy as a teatime snack.

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Monday, July 5, 2021

Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi Recipe

images of Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi  Recipe
Chammandi
Ingredients

Grated coconut - 1/2 cup

Small onions - 5

Garlic 1

Curry leaves - few

Jeera - 1/8 tsp

Urad dal - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Oil - few drops

Method

Heat oil in a pan add urad dal and fry till colour changes.

Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.

Cool the mixture and add very little water and grind to a thick coarse mixture.

Serve with Kanji , dosa or Idli.

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Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe - Kerala Breakfast Recipe

images of Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe - Kerala Breakfast Recipe
Cheena Chatti Dosa
Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

images of Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe - Kerala Breakfast Recipe
Cheenachatti Dosa With Chammanti
Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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Friday, July 2, 2021

Lebanese Turmeric Cake Recipe /Sfouf Reipe / Turmeric Cake Recipe / Lebanese Curcuma Cake

images of Lebanese Turmeric Cake Recipe /Sfouf Reipe / Turmeric Cake Recipe / Lebanese Curcuma Cake
Lebanese Turmeric Cake
Ingredients

Fine yellow semolina - 1 & 1/2 cup

Maida / all purpose flour - 1/2 cup

Baking powder - 1 & 1/2 tsp

Turmeric powder - 1 tbsp

Sugar - 1 cup

Milk - 1 cup

Oil - 1/4 cup

( i used peanut oil, you can skip butter and replace with 1/4 cup oil ,so total 1/2 cup oil)

Butter - 1/4 cup

Pine nuts to sprinkle on top

( I used chopped Brazilian nuts instead)

Thahini to grease the baking pan

( I replaced with peanut butter)

Method

Mix all the dry ingredients together in a bowl. Add all the wet ingredients in another bowl and mix till sugar has dissolved.

Add the dry ingredients into the wet ingredients mixture and mix well till combined.

Grease a tray with thahini and pour this mixture into the pan and tap slightly.

Bake this cake at 375 deg F. for 30 minutes or till done.

Cool the cake completely and cut into desired shapes otherwise they will crumble and enjoy!

Note:

a) Buy semolina from a middle east store which is yellow in color, white rava may not work that great for making this cake, there are chances to crumble.

b) Cool completely and then cut the cake.

c) Each oven is different so temperature and baking time may vary.

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