Happy Independence Day

Tri Colour Dhokla.....

Eid Mubarak

May the blessings of Allah 
fill your life with happiness 
and open all the doors of 
success now and always Eid Mubarik !!!!!

2014

2013

Cracked Wheat & Horse Gram(Kollu) Kichidi

Ingredients

Cracked wheat-1 cup

Boiled kollu/horse gram-1/2 cup
Boiling water-3 cups
Salt to taste
Garam masala-1/4tsp
Onion chopped-1/4
Tomato chopped-1/4
Curry leaves-little
Tempering
Oil-3tsp
Mustard-1/2tsp
Urad dhal-1/4tsp
Channa dhal-1/4tsp
Jeera/cumin-1/4tsp
Red chillies-2
Green chillies-1
Method
Heat oil in a pan & temper it.Fry onion,curry leaves & tomato till its transparent.Add the cracked wheat,horse gram all the dry ingredients & saute for a minute.Pour boiling water,cover & cook in low flame  till its done.Serve it hot with raita or pickle.

Aapam (Kerala Style) / Kerala Style Appam / Appam With Yeast

Kerala Style Appam

Ingredients
Long grain rice -2 cups
Rice flakes/Aval/Poha-1/2 cup
Methi seeds-1/2tsp
Cooked rice-1/4 cup
Coconut milk-1 cup
Salt to taste
Dry yeast-1tsp
Luke warm water-1/4 cup
Sugar-1tsp
Method
Soak rice,poha,cooked rice,methi seeds in water for 3 hrs. Now grind it with coconut milk & water to a smooth semi thick batter.Soak yeast & sugar in luke warm water.Pour it in the batter & mix,let it ferment for couple of hours. Before making Aapam mix in the salt. Heat a non-stick or iron pan which is shallow. Take a ladle of the batter and pour the batter gently into the pan. Gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam.remove & serve it with any spicy gravy you wish.

Courtesy:recipes24x7

Appam  Recipe HERE

Thanks for visiting !

Curry leaf Soup / Karuvepillai Soup

Ingredients to be pressure cooked
Curry leaves/karuvepillai-1cup
Chopped tomato-1big
Chopped onion-1/4
Ginger and garlic paste-1/4tsp
Salt to taste
Red chilly &coriander powder-together1/4tsp
Turmeric powder-a pinch
Jeera&whole pepper-each1/4tsp
Thoor dhal-1tbsp
Water- 4cups
Method
Pressure all above ingredients together till dhal is completely mashed.Strain this mixture into a bowl,throw away the extract.Season it with pepper and serve it hot.

Zebra Bundt Cake

Ingredients
All purpose flour -2 cups
Cocoa powder-1/4 cup
Eggs-4
Melted butter-1/2 cup
Powdered sugar-1 cup
Baking powder-1tsp
Baking soda-1/2tsp
Vanilla essence-1tsp
Milk-1/2 cup
Salt a pinch

Check out for the preparation here -https://www.youtube.com/watch?v=2XB58mNLhw0

Check out the link here - Zebra Cake Recipe

Oven temperature-350 deg. F
Baking time-30 to 35 minutes
Courtesy:spicy-aroma.com

Apricot & Mango Sweet Pachadi

Ingredients
Chopped fresh apricots-12
Chopped mango pieces-6
(I used the dried mango,soaked it in little water)
Salt to taste
Red chilly powder-1/2 tsp
Brown sugar-2tbsp or add according to your taste
Tempering
Oil-2tsp
Mustard-1tsp
Jeera-1/2tsp
Curry leaves-little
Hing-1/4tsp
Method
Heat oil in a pan & temper it.Add the apricots,mango & salt,cover & cook it in low flame till its soft.Now add the brown sugar & red chilly powder,cook till the pachadi is semi thick.Switch off the flame & serve it.

Mango Lassi / Summer Mango Drink

Ingredients
Ripe mango chopped-1 cup
Thick curd/yogurt-1/2 cup
Milk-1/4 cup
Cardamom powder-a pinch
Sugar-1tsp or more according to the sweetness of the fruit
Garnish
Chopped pistachio & saffron strings
Method
Blend all above ingredients together in a blender.Serve it cold garnished with nuts & saffron.

Tomato & Red Chilly Pickle / Uragaya

Ingredients
Roma tomatoes chopped-6
Sriracha hot chilly sauce-little less than 1/3 cup
Garlic-5
Tamarind-a small lime size
Salt to taste
Turmeric powder-1tsp
Jeera-1/2tsp
Tempering
Oil-3/4 cup
Broken red chillies-2
Curry leaves-little
Mustard-1 & 1/2tsp
Jeera/cumin-1tsp
Methi seeds-less than 1/8tsp
Crushed garlic-5
Hing-1tsp
Method

Cook the tomatoes,turmeric powder,jeera,tamarind & garlic till dry.Cool & make a smooth paste along with the salt & chilly sauce(do not add water while grinding).Keep it aside.Heat oil in a pan & temper it.Switch off the gas & add the ground paste.Mix it well,cool & bottle it.Store it in fridge.

Pickled Carrots & Jicama

Ingredients
Carrot Julienne-1
Jicama Julienne-1/2
Dressing
Water-1/3 cup
Vinegar-1tbsp
Sugar-3/4tsp
Salt-1/8tsp
Chilly flakes-1/8tsp
Grated garlic-1
Method
Toss all the above ingredients together.Put it in a clean jar & keep it in the fridge & serve it after 1 hour.