Golgappa Salad Recipe / Salad on Golgappa Puri Recipe / Easy Party Recipes / Quick Kids Recipe

 

Golgappa Salad

Ingredients

Golgappas - as needed

( gently cut into half using a sharp knife)

Salad of your choice

Method

Gently cut the golgappas into half using a sharp knife.

Place in on a tray and fill them with any salad of your choice.

Drizzle the dressing on top and serve immediately.

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Yemeni Rotti Recipe / Malawah Recipe / Flat Multi Layered Bread Recipe / Layered Flat Yemeni Bread / Yemani Roti Recipe / Yemani Roti Recipe / Roti With Leftover Cooked Rice

Yemeni Rotti

Ingredients

Cooked rice - 1 cup

( use any kind i have used Sona masoori rice)

Water - 1/2 cup 

All purpose flour / Maida - 2 cups

Salt a generous pinch

Oil - 1 tsp

Other ingredients

Maida for dusting as needed

Oil to apply on roti and to cook as needed

Extra water to knead the dough

Yemeni Rotti / Yemani Rotti

Method

Take a mixi jar add the rice and water , grind it to a smooth paste.

Pour the ground mixture into a bowl add salt and maida, mix well to form a soft dough.

Add extra water if needed to form a soft non sticky dough. Apply oil cover and rest for 10 minutes.

Stretch and knead the dough for couple minutes, divide the dough into equal size balls.

Dust your work area with maida roll out one ball to a semi thick circle, apply oil on top evenly and sprinkle maida.

Fold the rotti into half  again apply oil sprinkle maida and fold again to get a small square.

Roll out this into a semi thick square rotti.

Heat a tawa add the rotti and cook it both sides with little oil till light brown on both sides.

Enjoy with any gravy you like.

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Kashmiri Chai Recipe / Pink Tea Recipe / Pink Chai Recipe / Kashmiri Pink Chai Recipe / Noon Chai Recipe

 

Kashmiri Pink Tea

Ingredients for the kehwa

Water - 4 cups

Iced cold water - 2 cups

Kashmiri tea leaves - 4 tsp

Star anise - 1

Crush cardamom - 4

Cinnamon - 1/2 '' inch stick

Cloves - 3

Baking soda - 1/4 tsp

Salt - 1/4 tsp

Ingredients to make tea

Milk - 2 cup or according to your taste

Kehwa as needed

Chopped pistachio and almonds - 1 tsp together

Sugar - 1 tsp or as needed

Method

Pour 4 cups of water in a pan add the tea leaves and spices, in low flame keep boil till they are reduded to 2 cups.

Occasionally use a ladle to aerate the tea ( scooping out the tea using a ladle and pouring back into the pot).

Add the ice cold water and boil for few more minutes. Pour the milk and just give a boil and switch off the stove immediately.

Add the sugar mix well and pour into individual cups garnish with nuts and enjoy hot!

Note:

a) Use regular tea leaves if you don't have kashmiri tea leaves but you may not get the right colour tough. I used regular tea leaves in this recipe so unable to get the right colour.

b) Once milk is added do not boil too much.

c) For extra richness half and half milk can be used.

d) Kashmiri tea is mostly saltish and not sweet.

e) Kehwa can be stored in fridge and when needed add milk , nuts and enjoy!

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Tanka Torani Recipe / Rice Water Coolant Recipe / A Refreshing Drink From Jagannath Dham / Lord Jaganath’s Mahaprasad / Summer Drink of Orissa / Rath Yatra Special Drink

 

Tanks Torani

Ingredients

Leftover rice - 1 cup

Water - 2 to 3 cups or as needed

Curd - 3 tbsp.

Salt to taste

Slit green chilies - 3

Ripe green chilly - 2

Chopped curry leaves few

Chopped coriander leaves ( optional)

Lemon leaves - 4

Sliced lemons - 8

Cumin powder - 1tbsp

Chopped mango ginger - 1 " inch

Lemon juice - 2 tsp

Tanks Torani / Summer Drink Of Orissa

Method

Take a bowl add the leftover rice and pour water, slightly crush the rice using your finger.

 Cover and leave the mixture to ferment for 1 to 2 days , strain to remove the liquid.

Take a wide bowl pour the strained water to this add all the above mentioned ingredients.

Gently crush and massage the ingredients by this method all the flavours will get into the liquid.

Pour them into individual cups and enjoy this refreshing summer drink.

Note:

a) Use chopped regular ginger if you can't find mango ginger.

b) Do not skip lemon leaves it's a must for this recipe.

c) Pour water according to the consistency you need, usually this drink is watery.

d) adjust all the above ingredients according to your taste.

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Green Gram Sweet Sundal Recipe / Pachai Payaru Sweet Sundal Recipe / Whole Moong Dal Sweet Sundal Recipe / Pachai Payaru Vella Sundal Recipe / Sweet Payar Sundal / Navarathri Sundal Recipes

 

Moongh Dal Sweet Sundal

Version - 1

Ingredients

Cooked whole green gram dal / Pachai Payaru - 1/2 cup

( Do not cook till they are mushy)

Jaggery - 2 to 3 tbsp

( make sure its clean without any impurities)

Salt as needed

Oil - 1 tsp

Mustard - 1/2 tsp

Hing a generous pinch

Curry leaves few

Grated coconut - a handful

Method

Heat oil in a pan and temper it with mustard, hing, curry leaves.

Add the cooked moongh dal, salt, jaggery and coconut mix in low flame till well combined.

Switch off the stove and enjoy!

Version - 2

Pachai Payaru Sweet Sundal

Ingredients

Cooked whole green gram dal / Pachai Payaru - 1/2 cup

( Do not cook till they are mushy)

Jaggery - 1/4 cup

( make sure its clean without any impurities)

Grated coconut - less than 1/4 cup

Salt a pinch

Crushed cardamom - 2

Chopped fried cashew nuts (optional) for garnish

Method

Heat a pan add jaggery and very little water and dissolve, in low flame cook till slightly sticky.

Add the cardamom, salt, coconut and cooked moongh dal, in low flame gently mix till combined and dry.

Switch off the stove garnish with cashew nuts and enjoy!

For more Sundal and Navarathri recipes click HERE

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Egg Salna Recipe / Muttai Salna Recipe / Egg Salna In Instant Pot / Instant Pot Salna Recipe - Side Dish for Aapam

 

Egg Salna

Ingredients fried in 1 tsp oil till light brown and 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 chilies - 2
Fennel seeds - 1 tsp heaped

Bay leaf - 1

Cashew nuts - 10

Poppy seeds - 2 tsp

Chopped onion - a handful

Red chilly powder - 3/4 tsp
Kashmiri chilly powder - 1/4 tsp
Coriander powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp

Salt to taste

Tempering ingredients

Oil - 6 tsp
Cinnamon - a small piece
Cloves - 2
Cardamom - 1
Kalpasi - 1/2 tsp

Other ingredients

Chopped onion - 1/2
Chopped tomato - 1
Mint leaves few
Curry and coriander leaves few

Boil eggs and make slits on them- 4

Beaten egg - 1
Water as needed

Muttai Salna

Method

Heat oil in a instant pot and temper it with above ingredients.

Add onion, few curry leaves and tomato fry till colour changes.

Now pour the ground masala and saute for a minute , pour water to the thickness you want.

Close the lid vent closed and pressure cook for 4 minutes. Cool and open the lid.

Switch to saute mode and add the beaten egg ,boiled eggs mix and give a boil, switch off the stove.

Lastly add the,mint and coriander leaves and serve hot with Appam, Barota.Parota Biriyani, Idli or Dosa.

Note:

Frying ingredients can also be done in instant pot, but i used a kadai to do so.

For Vegetable Salna click HERE

For Empty Salna click HERE

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Sweet Aval Mixture Recipe / Sweet Poha Chivda Recipe / Sweet Chivda Recipe - Easy Diwali Recipe

Sweet Poha Chivda

Ingredients

Thick poha/aval/flattened rice - 1 cup

Whole cashew nuts - 12

Almonds - 12

Raisins - 1 & 1/2 tbsp

Sugar - 3 tbsp

Cardamom -3

Oil to deep fry

Sweet Poha Chivda

Method

Powder sugar & cardamom to a fine powder,keep it aside.

Heat oil in a pan and deep fry cashew nuts,almonds,raisins separately till light brown.

Do not burn them keep it aside now add the poha and fry till crisp.Do not fry till colour changes.

Remove all fried ingredients on a kitchen paper for extra oil to get absorbed.

While still warm sprinkle the powdered sugar/cardamom mixture.

Gently mix till everything is well combined.

Cool and store it in an airtight container.

Note:

a) Make sure your oil is hot when deep frying poha,otherwise they will not puff up and will be hard to eat.

b) Add any combination of nuts of your choice.

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Mahalaya Amavasya Recipe / Mahalaya Paksha Recipes / Amavasai Lunch Menu / Festive Special South Indian Lunch Menu For Amavasya

 

Amavasai Lunch

1.Plain rice

2.Ellu sadam

3.Okra mor kulanbhu

4.Cabbage kootu

5.Aarakkai poriyal

6.Raw banana fry

7.Cucumber thayir pachadi

8.Whole urad dal vadai

9.Rasam

10.Vadam

11.Aval payasam

12.Curd

Wheat Naan Recipe / Healthy Naan Recipe / Wheat Naan Without Yeast Recipe / Indian Bread Recipe

 

Wheat Naan

Ingredients for the dough

Wheat flour - 2 & 1/2 cups

Salt - to taste

Sugar - 1 tsp

Baking powder - 1 tsp

Baking soda - 1/4 tsp

Curd - 3 tbsp

Warm water - as needed

Oil - 2 tsp

Ingredients to sprinkle and brush on top

Onion seeds /Kalonji as needed
Crushed coriander leaves or kastoori methi leaves - as needed
Butter to brush on top

Method

Take a wide bowl combine all above mentioned dough ingredients.
Mix it well add water little by little to make a soft non sticky dough.
Apple some oil on top and cover it with a damp towel.
rest it for 2 hours, now divide the dough into equal size balls.
Dust for flour on a clean surface and roll out the dough to a semi thick disc.
Sprinkle some crushed coriander leaves or kastoori methi leaves and onion seeds, gently roll.
Heat a tawa place the naan with topping side facing up,cook till the bottom is slightly brown, lift the naan using a metal tong and show it in direct flame.
When its lightly charred remove it and brush some butter on the hot naan.
Serve the naan hot with any side dish you like.

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Saoji Mutton Recipe / Saoji Mutton Masala Recipe / Nagpuri Saoji Mutton Curry Recipe / Mutton Savji Recipe

 

Nagpur Saoji Mutton

Other ingredients

Ginger/ Garlic - together 2 tsp

Sliced onion - 1 medium size

( fry the onions till light brown)

Oil - 1/4 cup

(lots of oil is needed to prepare this recipe, you can reduce if you wish)

Salt to taste

Turmeric powder - 1 tsp

Red chilly powder - 1 & 1/2 tsp

( Add according to your spice level)

Chopped coriander leaves - a handful

Mutton - 1 kg

( i cooked the mutton with little salt till soft just to save time)

Saoji Masala - 2 tbsp or as needed

Saoji Mutton

Method

Take a mixi jar add ginger/garlic paste , saoji masala ,salt, turmeric powder, red chilly powder , few coriander leaves and fried onion, pour very little water and grind to a smooth paste.

Heat oil in a pan add the ground paste and the cooked mutton , do not add the stock.

In low flame sauté for 5 minutes till oil separates the pan.

Pour the stock and in low flame cook for 20 minutes till gravy is thick.

Switch off the stove and garnish with coriander leaves.

Enjoy with rice or roti.

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Saoji Masala Recipe / Homemade Saoji masala Recipe / Saoji Nagpur Masala / Saavji Masala Recipe / Saoji Spice Powder Recipe

Saoji Masala

Ingredients for Saoji Masala Powder 

Oil - few drops

(Usually all the spices are dry roasted)

Cinnamon - a medium size stick

Green cardamom - 3

Black cardamom - 2

Cumin - 1 tbsp

Coriander seeds - 1/8 cup

Caraway seeds - 1 tsp

Black Pepper - 1 tsp

Anise seeds - 1/2

Black stone flower / Dagad Phool - 1/2 of a handful

Poppy seeds - 1/2 tbsp

Mace - 1

Nutmeg - a generous pinch

Cloves - 6

Sesame seeds - 1/2 tbsp

Rice - 1/2 tbsp

Roasted gram dal - 1 tbsp

Dry coconut - 2 tbsp

Byadgi chilly - 6

Bay leaf - 1 large

Fennel seeds - 1/2 tsp

Method

Heat few drops of oil add all the above ingredients and in low flame roast till light brown.

Cool completely and dry grind to a smooth powder, store it in fridge and add to your dish as needed.

Saoji Mutton recipe click HERE

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Sayur Asem Recipe / Indonesian Vegetable Tamarind Soup Recipe / Tamarind Soup Recipe - Easy Soup Recipes

 

Sayur Asem

Ingredients crushed to a coarse paste

Onion - a handful

Galangal - a small piece

Bird's eye chillie - 1

Ripe red chilly - 3

Garlic - 3

Ginger - 1 tsp

Ingredients

Water / Broth / Stock - 6 to 8 cups

Green beans - a handful

Corn - 1/4 cup

Bok choy or any spinach variety (optional) - 1/4 cup

Diced tomato - 1

Cubed chayote - 1 small

Bay leaf - 1

Brown sugar - 1 tbsp

Tamarind paste - 2 tsp

Raw peanuts - 2 tbsp

Salt to taste

Fish sauce - few drops

Sesame oil - 2 tsp

( adjust all the above ingredients according to your taste)

Method

Heat oil in a pan and fry the crushed ingredients till raw smell has disappeared.

Pour the water and add the peanuts and cook till soft.

Add the remaining ingredients and cook in low flame for 10 minutes.

Switch off the stove and enjoy with rice.

Note:

Adding turmeric powder is optional.

Usually shrimp paste is used instead i have used fish sauce.

For extra taste you can add soy sauce.

Made this soup with available ingredients from my pantry.

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Arachuvitta Pavakkai Milagu Kulambhu Recipe / Arachivitta Milagu Pavakkai Recipe / Milagu Kulambhu Recipe / Pavakkai Milagu Kuzhambhu Recipe

 

Arachivitta Milagu Kulambhu

Ingredients to be fried till light brown

Whole black pepper - 1 tbsp

Jeera - 1 tsp

Coriander seeds - 2 tsp

Red chilly - 2

Fennel seeds - 1 tsp

Poppy seeds - 1 & 1/2 tsp

Cashew nuts - 2

Grated coconut - 1 tbsp

Curry leaves few

Mustard - 1/2 tsp

Methi seeds - 1/4 tsp

Hing - a generous pinch

Oil - 1 tsp

( Pour oil in a pan add all the above ingredients and fry till light brown. Cool and grind to a smooth paste)

Tempering

Sesame oil - 2 tbsp

Mustard seeds - 1 tsp

Curry leaves few

Other ingredients

Small onions - 10

Chopped garlic - 6

Small pavakkai / Bitter gourd - 15

( adding vegetable to this recipe is optional)

Chopped tomato - 1

Turmeric powder - 1 tsp

Salt to taste

Jaggery - 1/4 tsp

Semi thick tamarind juice - 1 cup

Method

Heat oil in a pan and  temper with above ingredients.

Add onion, garlic, small bitter gourd, curry leaves and tomato, fry till light brown.

Add the ground paste, salt and tamarind juice mix well. Cover and cook till the gravy is thick and oil separates the pan.

Switch off the stove add jaggery mix and enjoy with rice.

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Easy Korean Recipes / Korean Recipes

 

Thai Chicken Massaman	Korean Chicken Bulgogi	Korean Kongnamul Muchim
Korean Broccoli Banchan	Gochujang Gaji-jjim	Korean Corn Cheese
Korean Mango Milk	Cheese Hotteck	Korean Bread Popcorn
Dalgona Candy	Dubu Jorim

Black Rice Dosa / Kavuni Arisi Dosa / Garlic Cheese on Black Rice Dosa / Garlic Cheese Dosa Recipe - Dosa Recipes

 

Black Rice Dosa

Dosa batter ingredients

Black rice - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1/2 tsp

Salt to taste

Method

Wash and soak all the above ingredients together for 6 hours or overnight.

Next day grind to a semi smooth batter, add salt mix and leave the batter to ferment for 8 hours.

Your batter is ready to use.

Black Rice Dosa

Ingredients for Garlic Cheese Dosa

Mozzarella cheese as needed

Finely chopped garlic - 6

Red chilly powder - 1/2 tsp

Salt to taste

Chopped spring onions or coriander leaves for garnish

Oil - 3 tsp

( Heat oil add salt and chopped garlic fry in low flame till crisp and brown. Cool and add the red chilly powder and mix, keep it aside)

Method

Heat a dosa pan when hot pour a ladle of the dosa batter and spread it , pour few drops of oil around the dosa. Once brown on one side sprinkle the garlic mixture and some cheese fold it like a triangle.

Remove it to a plate garnish with spring onions , cheese and garlic mixture and enjoy hot!

Note:

To make cheese garlic you can use any kind of dosa batter.

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Thai Massaman Curry with Chicken Recipe / Chicken Massaman Curry Recipe / Easy One Pot Massaman Curry Recipe - Thai Recipes

Thai Chicken Massaman

Ingredients

Massaman curry paste - half of 14 oz can 

Oil - 3 tbsp

Cubed potato - 1 large

Cubed coloured bell peppers - 1 cup

Diced onion - a handful

Carrots diced or slices - 1 medium size

Chicken breast - 1 medium size cubed

Coconut milk - 2 cups

Ginger / garlic paste - 1 tsp

Fish oil - 2 tsp

Coconut aminos - 1 tbsp

Salt to taste

Red chilly paste - 1 tsp (heaped)

Kefir leaves - 3

Bay leaf - 1

Cinnamon stick - 1 '' stick

Tamarind paste - 1 tsp

Lemon juice - 3 tsp

Basil leaves - few (optional)

Lemon grass chopped - 1 tsp

Peanut butter - 1 tsp (heaped)

Brown sugar - 1 tsp

Method

Heat 2 tbsp coconut milk and add the cinnamon, bay leaf , red chilly paste and massaman paste , fry till oil separates.

Now add all the above ingredients and sauté well.

Pour the coconut milk and cook in low flame till chicken and vegetables are cooked.

Switch off the stove add lemon juice top it with crushed peanuts, garnish with chopped coriander leaves and enjoy with rice.

Note:

a) If you don't have massaman paste replace it with 1 tsp of curry paste.

b) Adjust all the above ingredients according to your taste buds.

Kerala Style Vendakka Pachadi Recipe / Okra Kichadi Recipe / Vendakkai Thayir Pachadi Recipe / Bhindi Pachadi Recipe - Kerala Sadya Recipe / Sadya Recipes

 

Kerala Style Vendakka Pachadi

Tempering

Coconut oil - 3 tsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Red chilly - 1

Curry leaves few

Methi seeds - 5

Ingredients ground to a smooth paste

Coconut - 1/4 cup

Green chillies - 3

Mustard seeds - 1/2 tsp

Jeera - 1/2 tsp

Curd - 6 tsp

Salt to taste

( Do not add water grind above ingredients together to a smooth paste)

Other ingredients

Thick curd - 1/2 cup

Thinly sliced okra - 1/4 cup

Method

Whisk the curd along with the ground paste and keep it aside.

Heat oil in a pan and temper it, add the sliced okra. In low flame fry till okra turns crisp and brown.

Switch off the stove and let it cool, then add it into the curd mixture.

Mix and enjoy with rice.

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