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

 

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

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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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 /Thattai Idli / Thatai 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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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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Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

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

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

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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Virgin Mango Mint Mojito / Mango 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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Mango Milk Recipe / Fresh Mango Flavored Milk / Homemade Fresh Mango Milk / Korean Mango Milk

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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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

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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