Carrot Kesari Recipe / Carrot Kesari Bath Recipe / Carrot Sheera Recipe

 

Carrot Kesari 

Ingredients

Rava / Sooji /Semolina - 1/2 cup

Chopped carrot - 1 cup

( grind it to a semi fine paste, add 1 tbsp of ghee and fry till raw smell has disappeared completely or fry the carrot paste it ghee add some water and pressure cook till soft .)

Boiling water - 1 & 1/2 cups

Sugar - 1 cup

( add more or less according to the sweetness of the carrot)

Ghee - 1/4 cup

( add more or less)

Chopped cashew nuts - 1 tsp

Raisins -1tsp

Cardamom powder -1/4 tsp

Saffron strings few for garnish

Method

Fry nuts & raisins in 1/2 tsp of ghee till light brown & keep it aside.

In the same pan add the ghee & rava , fry it in medium low flame till colour changes & nice aroma comes. Add the fried carrot paste and give a nice mix. Switch off the flame & keep it aside.

Boil water and pour this into the rava carrot mixture. Mix well to make sure there are no lumps.

Switch on the stove ,cover & in very low flame cook till water has evaporated & rava is cooked.

Now add the sugar and ghee mix it well till everything is well combined and kesari leaves the sides of the pan.

Switch off the stove add nuts , saffron strings & cardamom powder, mix & serve them hot or warm.

Note:

a) Fry rava well otherwise your kesari will be sticky.

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Rumali Roti Recipe / Roomali Roti Recipe / Indian Bread Recipe - How to Make Rumali Roti at Home

Rumali Roti

Ingredients

All purpose flour / Maida - 1 cup

Wheat flour - 1/4 cup

Salt to taste

Warm milk as needed for kneading the dough

Oil - 1 tsp

Salt diluted in some water - 2 tsp ( to sprinkle on the tawa)

Roomali Roti

Method

Take a bowl add the flours, salt and oil, pour warm milk and form into a soft smooth dough. Cover and rest for 5 minutes. Divide the dough into equal size balls.

Dust the ball with some flour and roll it out into a very thin and transparent roti.

Heat an iron tawa when hot sprinkle some salt water and place the rolled roti on top, wait till you see small bubbles on the roti.

Gently press evenly and flip the roti, press again for few seconds and remove. Do not cook too much on the tawa as they will become hard.

Fold the roti immediately into a triangle applying butter or ghee is optional, serve hot with any gravy.

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Grilled Tofu Recipe / Chinese Style Grilled Tofu / Easy Tofu Recipes

Grilled Tofu

Ingredients for marination

Firm Tofu slices - 8 slices

( press the tofu well using a tofu press or place a cutting board or a plate on top of the tofu, put something heavy on top of the cutting board to remove excess water and then slice them)

Salt to taste

Tomato ketchup - 2 tbsp (heaped)

Oyster sauce - 1 tbsp

Soy sauce - 1 tbsp

Rice vinegar - 1/2 tbsp

Maple syrup - 1 tbsp

Brown sugar - 1 tsp

Ginger and garlic paste - 1 tsp

Sriracha sauce or Red chilly sauce - 1 tbsp

Sesame oil - 2 tsp

( You can adjust the sauces according to your taste)

Sesame seeds as needed to sprinkle on top

Grilled Chinese Tofu

Method

Mix all the above ingredients except the sesame seeds together , apply the mixture to both sides of the tofu slices.

Rest it for 10 minutes, place an aluminum foil inside a baking tray and spray some oil.

Arrange all the marinated tofu slices and broil in low till one side is light brown.

Gently flip the other side sprinkle some sesame seeds on top, spray some oil and broil again in low till cooked and light brown.

If you don't have an oven you can directly grill it on a pan with some oil.

Remove from the oven and serve hot as an appetizer.

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Saggu Java Recipe / Sago Butter Milk Drink Recipe / Saggu Biyyam Java Recipe - Easy Summer Drinks

Saggu Java

Ingredients

Sabudhana / Saggu biyyam / Sago - 1/4 cup

(use the white big variety not the nylon one, wash twice and soak it in water for 3 hours)

Water - 2 cups or more

Salt as needed

Curd or thick buttermilk as needed

Method

Boil water in a pan add the soaked sago and in medium low flame cook till the sago is transparent and soft.

Switch off the stove let the sago cool completely.

Add needed salt , curd and water as needed to dilute, mix well and serve.

Best summer drink to beat the heat.

Variation

Some add milk, cardamom powder and sugar instead of salt and curd.

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Tuscan Fish Recipe / Creamy Tuscan Fish Recipe / Tuscany Fish with Sun Dried Tomatoes / Tuscan Seafood Dishes

Tuscan Fish with Sun Dried Tomatoes

Ingredients

Fish fillets - 4 fillets

( salmon will be a best choice for this recipe)

Salt and pepper to taste

Olive oil - 2 tsp

Butter - 2 tbsp

Chopped onion - 1 small

Chopped garlic - 6

Chopped baby spinach - 2 cup

All purpose flour - 1 tsp

Milk - 3 cups

( you can add half and half and some cream to give a rich taste)

Vegetable broth - 1/2 cup

Sun dried tomatoes - 1/2 cup

( you can replace with fresh cherry tomatoes cut into halves)

Tuscan Seafood 

Ingredients for garnish

Chopped basil - 8 to 10 leaves

Parmesan cheese - 1 tbsp

Lemon juice - 2 tsp

Chilly flakes - 1 tsp

Tuscan Fish

Method

Apply salt and pepper to both sides of the fish fillets and rest for 5 minutes, heat some olive oil in a pan and fry the fish till both sides are slightly brown. keep it aside.

Heat some butter in the same pan fry onion and garlic till colour changes. Add the sun dried tomatoes, spinach, salt and pepper to taste. Sauté till the spinach shrinks.

Add the flour and mix till raw smell has disappeared, lower the flame and add the milk and the broth cook till the sauce becomes thick.

Arrange all the fried fish and gently mix till combined, switch off the stove.

Sprinkle the cheese, red chilly flakes, chopped basil leaves and the lemon juice on top.

Enjoy hot with any pasta.

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Guyanese Roti Recipe / Guyanese Paratha Roti Recipe / Easy Guyanese Oil Roti / Guyanese Paratha Recipe / Oil Roti Recipe - An Indo-Caribbean Flat Bread

Guyanese Roti

Yields: 5 parathas

Ingredients

All purpose flour / Maida - 3 cups

Salt to taste

Baking powder - 1 tsp

Oil - 2 tsp

Warm water as needed to knead the dough

Other ingredients

Oil to cook as needed

Method

In a bowl add flour, oil, salt and baking powder mix using your fingers.

Pour warm water slowly and gently knead to a soft semi sticky dough. Do not give pressure while kneading then your paratha will be hard. The dough should not be hard like a chapathi dough.

Cover the dough with a cloth and rest it for 10 minutes. Divide the dough into equal size balls ( about 6 balls).

Dust the kitchen counter with the flour and roll out each ball to a semi thick disc, apply oil generously on top of the paratha and sprinkle some flour evenly.

Make a slit from the center to the edge and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

Prepare all the balls the same way, cover it with a cloth & rest it for 5 minutes.

Gently roll out the dough to a semi thick flaky disc, do not give too much pressure while rolling as they may loose the layers.

Heat a tawa and cook the paratha both sides by apply oil till brown spots appear on top. Do not cook till crisp.

Remove from the tawa and place it on a towel  using your palm clap the roti by pressing gently from the ends to loosen the flakes. 

Another easy way is just put the hot paratha into a container close it with a lid and gently shake to get the layers.

Serve it hot with any spicy gravy you like.

Note:

a) The whole process of kneading , rolling and cooking should be gently otherwise you will miss out the layers in the paratha and they will turn out hard and crispy.

b) Do not roll the parathas thin they must be a bit thick.

Different rolling methods follow which is easy for you.

a) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly make a slit at one corner and start rolling the dough from one corner to the other end to form a cone. Tuck the end and press to flatten the corn. 

b) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Start pleating from one corner till the end. Roll it like a coil and gently press to flatten.

c) Roll out the paratha apply oil generously on top of the paratha and sprinkle some flour evenly. Fold all four sides like a parcel and gently press on top.

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Tofu Bajji Recipe / Tofu Pakoda Recipe / Tofu Recipes - Evening Snack Recipes

Tofu Bajji

Marination ingredients

Firm tofu slices - 10 pieces

( place a plate on top of the tofu loaf and place a heavy object. Leave it for 20 minutes for all the water to come out from the tofu. Then cut into desired shape, this step is important to not skip.)

Salt to taste

Crushed Kasturi methi -1tsp

Red chilly powder-1/2 tsp

Garam masala -1/2tsp

Jeera powder-1/4tsp

Ginger & Garlic paste-1/2tsp

(mix all above ingredients together make sure both sides of the tofu is well coated with the masala. Rest it for 10 minutes)

Outer covering

Besan - 6tsp

Rice flour -3tsp

Salt to taste

Red chilly powder -1/4tsp

Hot oil - 1 tsp

( Mix all the above ingredients add water to make a smooth semi thick batter)

Other ingredients

Oil to deep fry

Chaat masala to sprinkle on top of the fried bajji

Method

Heat oil in a pan dip each marinated tofu piece into the batter and gently drop it into the hot oil.

Deep fry till crisp and golden brown on all sides.

Remove from the oil and place it on a kitchen tissue for extra oil to get absorbed.

Just before serving sprinkle chaat masala on top and serve.

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Fish Iguru Recipe / Chepala Iguru Recipe / Andhra Style Fish Iguru Recipe

Fish Iguru

Ingredients dry roasted and powdered

Coriander seeds - 1 & 1/2 tsp

Cumin seeds - 3/4 tsp

Cinnamon pieces - 1 tsp

Cloves - 6

Poppy seeds - 1 tsp

( dry roast till just hot and dry grind to a fine powder )

Other ingredients

Onion - 1 medium size grind to a paste

Tomato - 1 large grind to a puree

Slit green chilies - 6

Ginger and garlic paste - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Curry and coriander leaves - 2 tsp

Oil - 2 tbsp

Ingredients to marinate the fish

Fish pieces - 8

(I used boneless Tilapia fish)

Salt to taste

Red chilly powder - 1/2 tsp

Coriander powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Ginger and garlic paste - 1/2 tsp

( mix all the ingredients together apply the masala  both sides of the fish and rest for 20 minutes)

Chepala Iguru

Method

Heat oil in a pan add the onion paste and green chilies fry till raw smell has disappeared.

Add the tomato puree, ginger and garlic paste few curry leaves and sauté for couple minutes.

Add all the dry masala powders and sauté till oil separates the masala.

Arrange all the marinated fish pieces and pour water, cover and cook in low flame till mixture is thick.

Lastly add the ground masala powder and mix till combined.

Switch off the stove garnish with curry and coriander leaves and best served with plain rice.

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Asparagus Kootu / Kootu Recipe / Asparagus Lentil Coconut Curry - No Onion No Garlic Recipe

Asparagus Kootu

Ingredients ground to a smooth paste
Dry roast urad dal till light brown -1 & 1/2 tsp
Jeera/Cumin-1tsp
Dry roasted red chillies-2
Grated coconut-1tbsp
( add water and make a smooth paste,keep it aside)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Other ingredients
Chopped asparagus - 2 cups
Salt to taste
Turmeric powder-1/4tsp
Yellow moongh dal - 1/2 cup

Method
Wash dal well add it into a pressure cooker,add turmeric powder and water.Cook the dal till soft.
Slightly mash the cooked dal and add the asparagus and some water, cook till vegetable is cooked.
Pour the ground masala add salt and give a boil and switch off the stove.
Heat oil in a pan temper it with mustard,hing and curry leaves.
Pour the hot tempering into the dal mixture and mix.
Serve it with hot rice.


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Usili Upma Recipe / Usili Uppuma Recipe / Arisi Parupusili Upma / Upma With Rice and Moongh Dal - Easy Upma Recipe

 

Usili Upma

Tempering

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Channa dal and Urad dal - each 1 tsp

Hing - 1/4 tsp

Red chillies - 3

Curry leaves few

Other ingredients

Sona masoori rice - 1 cup

Yellow moongh dal - 1/2 cup

Water - 3 cups

Salt to taste

Grated coconut - a handful

Method

Wash rice and moongh dal together and drain out the water, dry roast them till water has evaporated and they slightly change colour. Do not fry till brown.

Heat a pressure cooker and temper with above ingredients pour water, dry roasted rice, dal , coconut and salt.

Pressure cook for one whistle, do not over cook as they will become mushy.

Let the pressure release then open the lid and fluff up the rice.

Serve hot with any spicy chutney!

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