Punjabi Style Rajma Masala / Punjabi Rajma Recipe / Rajma Masala Recipe

Rajma Masala 

Ingredients dry roasted & powdered
Coriander seeds-1tsp
Jeera/Cumin seeds-1tsp
Kastoori methi-1tsp
Grated nutmeg-2 pinch
Cardamom-1
Cinnamon-a very small piece
Ingredients ground to a smooth paste
Chopped onion-2tbsp
Chopped tomato-2
Ginger & Garlic paste-1tsp
Other ingredients
Rajma-1 cup
(soaked overnight)
Slit green chillies-2
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Dry mango powder/Amchur powder-1/2tsp
Oil-2tbsp
Method
Heat oil in a pressure cooker pour the ground paste & green chillies.Fry till the raw smell disappears & oil separates the pan.
Now add all the dry masala powders and the ground spice powder.
Fry for a minute,pour 3 cups of water & pressure cook till done.
Garnish it with chopped coriander leaves & serve it with roti or rice.

Thanks for visiting !

Ven Pongal In Slow Cooker / Slow Cooker Pongal Recipe / Pongal In Crock Pot/ Slow Cooker Indian Recipes - Slow Cooker Recipes

Ven Pongal In Slow Cooker

Ingredients for Pongal
Sona masoori rice - 1 cup
( wash the rice and keep it ready)
Yellow moongh dal - 1/2 cup
Water - 7 cups
Salt to taste
Grated ginger - 1 tsp
Ingredients for tempering
Ghee - 5 tsp
Oil - 1 tsp
Whole pepper - 1 tsp
Jeera / Cumin - 1 tsp
Curry leaves - few leaves
Cashew nuts - 1 tbsp
Method
Dry roast moongh dal in a pan till nice aroma comes out.
Add the washed rice,dal,grated ginger and water in a slow cooker/crock pot.
Turn the pot to HIGH and cook for 3 hours my pongal was ready. ( each slow cooker is different so cooking time may differ )
Heat ghee and oil in a pan temper with above ingredients.
Pour this into the cooked pongal add salt & mix it well.
Serve them hot with chutney or sambar.

Thanks for visiting !

Quinoa Bisi Bele Bath / Bisi Bele Bath With Quinoa Recipe / Quinoa Bisibelebath

Quinoa Bisi bele Bath

Ingredients pressure cooked together
Quinoa-1 cup
Thoor dhal-3/4 cup
Salt to taste
Turmeric powder-1/2tsp
Water-3 cups
( Pressure cook the above ingredients together till done,keep it aside)
Tempering ingredients to be added at the end
Chopped cashew nut-10
Curry leaves-little
Red chillies-3
Ghee-1tbsp
(Heat ghee in a pan & temper it,keep it aside to add at the end)
Other ingredients
Oil-3tsp
Mustard-1tsp
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Chopped vegetables-3 cup
(I used potato,carrot,beans,peas,zucchini)
Red chilly powder-1/4tsp
Turmeric powder-1/2tsp
Salt to taste
Semi thick tamarind water-1 cup
Water-2 cups
Bisi bele bath powder
Urad dal-1tbsp
Channa dal-1tbsp
Coriander seeds-2tbsp
Methi / Fenugreek seeds-1/4tsp
Pepper-5
Jeera / Cumin-1tsp
Cinnamon stick-1 ''
Cloves-3
Marati moggu -a small piece
Star anise-1
Red chillies-5
Dessicated coconut-1tbsp
( Dry roast the above ingredients except coconut till light brown.Cool & dry grind to a smooth powder along with coconut & keep it aside )
Method to make Bisi bele bath
Heat oil in a pan temper it with mustard.
Fry onion,tomato & curry leaves till light brown.
Add the vegetables saute for a minute,add all the dry masala powder,bisi bele bath powder,tamarind juice & water.
Cook till vegetables are cooked add the pressure cooked quinoa & dhal.
Give a boil & switch off the stove.
Pour the fried cashew,red chilly & curry leaves fried in ghee on top,garnish with chopped coriander leaves ,mix & serve them hot with raita or papad.

Thanks for visiting !

Tirunelveli Halwa Recipe / Godhumai Halwa Recipe / Thirunelveli Iruttu Kadai Halwa Recipe / Wheat Halwa Recipe- Diwali Sweet Recipes

Tirunelveli Halwa

Ingredients
Whole wheat berries - 1 cup
( you will get 1 & 1/2 cups of milk out of 1 cup whole wheat berries)
Water - 1 & 1/2 cups
Sugar - 2 & 1/4 cups
( Usually sugar is double the quantity of the milk,its too sweet for me so i have reduced the sugar)
Sugar - 1 tbsp & Ghee - 1 tsp to caramelize
Ghee - 1 cup
Cardamom crushed - 6
Chopped cashew nuts fried in ghee - 1 tbsp
Orange food colour - a generous pinch ( optional)
(caramelized sugar did not give much colour to the halwa so i added extra food colour )

Tirunelveli Halwa

Method
Soak the whole wheat in water for 8 hours or overnight,next day wash it well.
Pour fresh water & grind it in a blender or wet grinder till soft.
Extract the milk add some more water & repeat the process 2 more times.
Now cover this milk & leave it for 6 hours.After 6 hours you will find the thick milk settled at the bottom & clear liquid on top.
Now slowly discard the clear liquid making sure the thick milk is not disturbed.
Now add 1 & 1/2 cups of water to the thick milk mix & keep aside.

Tirunelveli Halwa

Take a non stick pan add 1 tbsp of sugar & 1 tsp ghee keep mixing till sugar melts.
Continue stirring till the sugar has caramelized, now reduce the flame and add the remaining sugar & 1/2 cup water.
Boil till you get a one string consistency now add the diluted wheat milk .
In medium low flame keep stirring till raw smell has disappeared and the mixture has started to thicken.Now add ghee in intervals and keep stirring till the whole halwa has absorbed the ghee.
The last stage is the whole ghee will ooze out from the halwa & the halwa just slides out from your ladle.At this stage add the fried cashew nuts & cardamom powder.
Mix well & switch off the stove.Serve them warm!
Notes
a) The ratio of  this sweet is usually wheat milk - 1 cup,sugar -2 cups ghee -1 cup.
b) Cook the mixture till raw smell has completely disappeared before adding ghee otherwise the finished product will have a raw smell ( very important step ).
c) Non stick pan is better for this sweet, its easy to clean & stir.I have made this halwa even in slow cooker but i liked the texture only on stove top method.
d) Warm the halwa before you serve.

Thanks for visiting !

Pepper Meat Masala Powder / Homemade Pepper Meat Masala

Pepper Meat Masala Powder

Ingredients
Dhania / Coriander seeds - 1/2 cup
Black pepper - 1/3 cup
Jeera / Cumin seeds - 1/4 cup
Red chillies -3
Fennel - 1/8 cup
Cinnamon - 1 stick
Cardamom -2
Cloves -6
Poppy seeds - 1 tsp
Black stone flower / Kalpasi - a small piece
Method
Dry roast all above ingredients till nice aroma comes and light brown.
Do not over fry and burn them.
Cool the ingredients and grind to a semi smooth dry powder.
Store it in a air tight container or glass bottle.
How to use:
Heat oil in a pan fry onion ,ginger and garlic paste with few curry leaves till light brown.
Add the washed chicken and needed pepper meat masala,salt and turmeric powder.
Pour very little water and cook till chicken is soft and oil has separated the masala.
Your pepper chicken is ready.
You can also use this masala for egg or mutton fry.
                   
Thanks for visiting !

Moth Bean Sprout Raita / Bean Sprout Raita

Moth Bean Sprout Raita

Ingredients
Moth bean sprouts-1/4 cup
Beaten curd-1/2 cup
Salt to taste
Red chilly powder-a pinch
Roasted jeera powder-1/8tsp
Black salt -a pinch
Sugar a pinch
Pepper powder a pinch
Method
Mix all above ingredients & serve it cold.

Idiyappam Recipe / Nool Puttu Recipe / Noolappam Recipe / String Hopper Recipe /How To Make Idiyappam At Home

Idiyappam

Ingredients for the Idiyappam Flour
Ponni Raw Rice - 3 cups
Water to soak the rice
Method
Wash and soak the raw rice in water for 4 to 5 hours.
Drain out the water completely and spread it on a cloth.
Leave it for 30 minutes.Take a mixi jar and grind the rice in batches to a fine powder.
Sieve the flour using a fine sieve,keep the unground rice particle separately in a plate.
Repeat this process till all the rice is ground to a fine powder.
Lastly grind the coarse rice particle and sieve it.Your smooth rice flour is ready.
Take a wide heavy pan or kadai in low flame dry roast the flour in batches till its dry and make sure you don't burn the rice.
To check if the flour is ready take some flour cool it and try to draw a straight line.If the flour is flowing smoothly then your flour is dry and perfect to store.
Cool the rice flour completely & store it in an air tight clean jar.
How to make Idiyappam at home
Take 1 cup of above flour in a bowl add salt and oil.
Heat water in a pan bring to a rolling boil.Switch off the stove.
Pour the hot water into the flour & using a wooden ladle mix it well to form a soft dough.
Cover it with a tight lid & leave it for 10 minutes.
Fill the dough into the idiappam maker and press it on a greased plate.
Steam these till cooked.Best served with flavoured coconut milk or any spicy gravy.

Thanks for visiting !

Gujarati Kadhi Recipe / Kadhi Recipe

Gujarati Kadhi

Tempering 
Oil - 1/2 tsp
Ghee - 1 tsp
Mustard - 1/4 tsp
Jeera / Cumin- 1/4 tsp
Red chilly-1
Cloves - 1
Cinnamon - a small stick
Bay leaf - 1
Curry leaves few
Hing - 1/8 tsp
Grated ginger - 1 tsp
Grated green chillies -1
Other ingredients
Sour curd - 1 cup
Water - 1 & 1/2 cups
Besan / Gram flour- 1 tbsp heaped
Salt to taste
Sugar - 1/4 tsp
Turmeric powder a generous pinch
Chopped coriander leaves for garnish
( Mix all above ingredients together in a bowl.Make sure there are no lumps and its a smooth mixture.Keep it aside)
Method
Heat ghee and oil in a pan temper it with above mentioned ingredients.
Now pour the curd mixture and give a boil.
Simmer the mixture for 5 minutes till the raw smell has disappeared.
Switch off the stove and garnish with coriander leaves.

Thanks for visiting !