Korean Broccoli Banchan Recipe / Sesame Broccoli Recipe / Korean Bapsang Recipe / Korean Style Steamed Broccoli Salad Recipe - Korean Recipes

Korean Broccoli Banchan

Ingredients

Blanched broccoli florets - 3 to 4 cups

Salt as needed

Sesame oil - 2 tbsp

Minced garlic - 4

Sesame seeds for garnish

Soy sauce or Gochugaru flakes - as needed

Method

Take all the ingredients into a bowl and gently toss till well combined. Taste and adjust according to your taste

Garnish with sesame seeds and enjoy!

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Banana Oatmeal Recipe / Brown Sugar And Banana Oatmeal Recipe - Easy Breakfast Recipe

Banana Oatmeal

Ingredients

Quick oats - 1/2 cup

Milk - 2 & 1/2 cups

Brown sugar - 2 tbsp

( add more or less according to your taste)

Cinnamon powder - 1/4 tsp

Ripe banana - 1 

( cut into semi thick slices)

Butter - 1 tsp

Method

Heat butter in a pan add the banana slices and toss, add the brown sugar and cook for 1 or 2 minutes till caramelized, remove to a plate.

In the same pan add the milk and oats cook till oats are cooked.

Switch off the stove and add the cinnamon powder mix well.

Transfer the oatmeal to a bowl and top it up with the caramelized banana and enjoy hot!

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Congress Kadlebeeja Recipe / Spiced Peanuts Recipe / Congress Kadlekai Recipe / Congress Peanuts Recipe / Kadlekai Beeja Recipe

 

Congress Kadlebeeja

Ingredients

Skinless roasted peanuts - 1 & 1/2 cups

Red chilly powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Hing - 1/4 tsp

Pepper powder - 1 tsp

Sugar - 1/8 tsp ( optional)

Curry leaves - a spring

Coconut oil - 3 tsp

Method

Heat oil in a pan lower the flame and add the spice powders and curry leaves, sauté till curry leaves are crisp, do not burn the masala.

Add the peanuts and sugar mix well till combined and switch off the stove.

Cool and store it in a air tight container and enjoy!

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Green Masala Fish Biryani / Hari Fish Biryani Recipe / Fish Biriyani With Green Masala / Green Fish Biriyani / Fish Biriyani Recipe

 

Green Masala Fish Biriyani

Ingredients for marinating the fish

Boneless fish pieces - 8

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Coriander powder - 1/2 tsp

Salt to taste

Ginger and Garlic paste - 1/2 tsp

( Mix all the masala ingredients together, apply to both sides of the fish pieces and leave them to marinate for 10 minutes. Pour some oil in a pan and fry the fish till light brown on all sides. Save the fried oil and use it while preparing the biriyani.)

Ingredients for the rice

Basmati rice - 2 cups

Salt to taste

Shajeera - 1 tsp

Cardamom - 2

Cloves - 2

Cinnamon - a small piece

Mint leaves few

Water as needed to boil the rice

( Boil water add the spices, salt and mint leaves. add the washed rice and cook till they are 3/4 th cooked. drain out the water and keep the rice aside)

Tempering ingredients

Ghee - 1 tbsp

Oil - 2 tbsp

Cardamom - 1 small piece

Cardamom - 1

Cloves - 2

Bay leaf - 1

Whole black pepper - 1/4 tsp

Sliced onions - a handful

Ingredients ground to a smooth paste

Mint leaves - a handful

Coriander leaves - a handful

Cashew nuts - 5

Green chilies - 6

Ginger and Garlic paste - 1 tsp

Kastoori methi - 1/2 tsp

Tomato - 1 small

Coconut milk - 1/4 cup

Turmeric powder - 1/4 tsp

Salt to taste

(Grind above ingredients to a thick smooth paste)

Garnish ingredients

Lemon juice - 1 tbsp

Fried onions - a handful

Mint leaves few

Method

Heat oil and ghee in a same pan where you fried the fish add the tempering ingredients. Add the onions and fry till colour changes.

Add the ground green masala and fry till raw smell as disappeared and oil has separated the masala.

Add some water and arrange the fish pieces and spread the cooked rice evenly. Cover it with a tight lid and in low flame cook till the rice is cooked completely ( keep in DUM for above 15 minutes)

Switch off the flame and add the lemon juice, fried onions, mint leaves, gently mix and serve hot with raita.

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Cucumber idli Recipe / Taushe Idli Recipe / Kadamb Recipe / Instant Cucumber Idli / Southekayi Kadubu Recipe / Southekayi idli Recipe - Idli Recipes

 

Cucumber Idli

Ingredients

Slightly roasted Idli rava - 1 & 1/2 cups

( roasting is optional)

Water - 1 & 1/4 cup

( add more or less to get the right consistency)

Grated cucumber - 1 cup

Grated coconut - 1/4 cup (heaped)

Salt to taste

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Chopped coriander leaves - 1 tbsp

ENO fruit salt - 1/4 tsp

Tempering

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Hing - a pinch

Method

Mix all the above ingredients together in a bowl except the ENO fruit salt.

Add the tempering too and mix, add water if needed. Cover and rest the batter for 1 hour, if the batter is too thick then add little water to get a thick dropping consistency batter.

Do not add more water and no fermentation needed for this idli.

Just before making Idli add the ENO salt mix well, immediately pour a ladle of the batter into the greased Idli mould and steam till cooked.

Enjoy with any chutney you like.

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Mutton Methi Curry Recipe / Methi Mutton Curry Recipe / Menthi Koora Mutton Recipe / Methi Gosht Recipe / Mutton Curry with Fenugreek Leaves Recipe

Methi Mutton Curry

Ingredients to be pressure cooked

Mutton cubes -2 pounds 

Chilly powder -1tsp 

(add more if you want it spicy) 

Coriander powder - 1/2tsp 

Turmeric powder-1tsp 

Salt to taste 

Garam masala-1tsp 

Bay leaf - 1

Water as needed

( Pressure cook above ingredients till mutton is soft )

Tempering

Cinnamon - 1 medium size stick

Cloves -2 

Cardamom -2

Other Ingredients

Onion chopped -3 

Tomato chopped -2 

Green chilly -3 crushed

Ginger, Garlic & fennel seeds paste -2tsp 

Fresh methi leaves chopped -1 bunch 

Curd - 1 tbsp

Coriander leaves for garnish 

Oil -3tsp 

(mutton will leave oil too ) 

Method 

Heat oil in a pan temper with above ingredients. Add the onions fry till brown in colour , then add the tomato , crushed green chilies, ginger, garlic , fennel seeds paste and sauté till raw smell has disappeared. 

Now add the curd and methi leaves sauté till oil separates the masala.

Add the cooked mutton along with the water and cook till mixture is thick.

Switch off the stove garnish with coriander leaves and enjoy with Roti or rice.

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Notes:

Do not add more water as this is a dry curry.

For extra flavor you can add crushed kastoori methi at the end

Arachuvitta Vatha Kuzhambu Recipe / Arachivitta Vathal Kulambu Recipe / Vatha Kulambhu Recipe / Vathal Kuzhambu Recipe

 

Arachuvitta Vatha Kuzhambu

Ingredients for grinding

Channa dal - 1 tsp

Coriander seeds - 1 tsp

Black pepper - 1/2 tsp

Jeera - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilies -3

Hing - 1/2 tsp

Oil few drops

( Fry above ingredients in oil till colour changes. Cool and powder the ingredients to a semi smooth powder)

Tempering

Sesame oil - 2 tbsp

Mustard - 1 tsp

Methi seeds - 1/8 tsp

Other ingredients

Chopped onion - a handful

Chopped garlic - 4

Curry leaves few

Tamarind  - a small gooseberry size

(soak it in warm water and extract the juice)

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Salt to taste

Fried vathal of your choice - 1/4 cup

Jaggery - 1/2 tsp

Method

Heeat oil ina pan and temper with above ingredients.

Add onion, curry leaves and garlic fry till light brown. Add the dry masala powders , salt and saute for a minute. Pour the tamarind juice and water as needed add the ground powder mix and in low flame cook till gravy is thick.

Add the fried vathal and jaggery cook for a minute and switch off the stove.

Garnish with curry leaves mix with hot rice and enjoy!

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Inji Thogayal Recipe / Ginger Thogayal Recipe / Inji Thuvaiyal Recipe / Ginger Thuvaiyal Recipe

 

Inji Thogayal

Ingredients

Sesame oil - 2 tsp

Red chilies - 3

Curry leaves - few

Hing - 1/2 tsp

Chopped ginger - 3 tbsp

Urad dal - - 2 tbsp

Tamarind - a small piece

Salt to taste

Coconut - 1 tsp

Jaggery - 1/4 tsp

Tempering (optional)

Sesame oil - 1 tsp

Vadavam - 1 tsp

( If you don't have vadavam add mustard ,red chilly and urad dal)

Curry leaves - few

Method

Heat oil in a pan add the all the above ingredients except for coconut and jaggery, fry till light brown. Switch off the stove and add jaggery and coconut, mix well and let it cool

Add the fried mixture into a mixi jar and grind to a thick chutney.

Heat oil in a pan and temper, pour the jot tempering into the chutney mix and enjoy with hot rice or with Idli / Dosa.

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Spicy Crab Soup Recipe / Crab Soup Recipe / Nandu Soup Recipe- Soup Recipes

Crab Soup / Nandu Soup

Ingredients ground to a semi smooth paste

Whole black pepper - 2 tsp

Jeera - 1 tsp

Fennel seeds - 1/4 tsp

Coriander powder - 1/2 tsp

Cinnamon - a very tiny piece

Chopped onion - a handful

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Cleaned small blue crabs - 2

Chopped tomato - 1 small

Chopped coriander and curry leaves for garnish

Sesame oil - 2 tsp

Water as needed

Method

Heat oil in a pan add the ground paste and sauté till raw smell has disappeared and oil has separated the masala. Add the tomato and crabs fry for couple minute.

Pour water as needed and in low flame boil till crabs are cooked.  If using instant pot pressure cook for 10 minutes with vent closed.

Switch off the stove and garnish with chopped curry and coriander leaves and enjoy hot!

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Chilly Tofu Fried Rice Recipe/ Chilly Tofu Rice Recipe / Quick Tofu Chilly Fried Rice - Tofu Recipes

 

Chilly Tofu Fried Rice

Ingredients

Chopped coloured bell peppers - 1/2 cup

Frozen peas - 1/4 cup

Chopped garlic - 4

Chopped spring onions for garnish

Cooked basmati rice - 2 cups

( grains separated)

Salt and pepper to taste

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp

Green chilly sauce - 1 tsp

Vinegar - 1 tsp

Chilly oil - 3 tsp

Fried tofu cubes - 1 cup

Method

Heat oil in a pan saute garlic, bell peppers and peas till colour changes.

Add the sauces , seasonings , tofu and mix well.

Add the cooked rice and gently toss till combined.

Garnish with spring onions and enjoy hot!

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