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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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 )

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 )

Other ingredients

Ghee as needed ( around 2 tbsp )

Cashew nuts - 10

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

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

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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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

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

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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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

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

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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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

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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