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Friday, December 20, 2024

Thecha Rice Recipe / Maharashtrian Thecha Rice Recipe / Green Chilli Thecha Rice Recipe

 

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Thecha Rice

Ingredients to be crushed

Green chilies - 20

Garlic - 10

Salt to taste

Roasted peanuts - 1 tsp

Chopped coriander leaves - 2 tsp

( Crush all above ingredients to a coarse mixture, keep it aside)

Other ingredients

Oil - 3 tsp

Jeera/ cumin seeds - 1/2 tsp

Curry leaves - few

Lemon juice - 1 tsp

Cooked rice as needed

Method

Heat oil in a pan and temper it with jeera and curry leaves.

Add the crushed mixture and sauté in low flame for few minutes.

Add the cooked rice and gently mix till combined.

Squeeze lemon juice mix and switch off the stove.

Enjoy with raita.

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Dhaba Style Bhindi Masala / Bhindi Masala Curry / Bhindi Masala Recipe / Okra Masala Recipe / Dhaba Style Okra Masala Recipe

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Dhaba Style Bhindi Masala

Ingredients for the masala

Curd - 1 & 1/2 tbsp

Red chilly powder - 1/2 tsp

Kashmiri chilly powder - 1 tsp

Coriander powder - 1tsp

Turmeric powder - 1/4 tsp

Salt to taste

Jeera powder - 1/2 tsp

Hing - 1/8 tsp

Garam masala - 1/4 tsp (optional)

Besan- 1 tsp

( Mix all above ingredients together to form a smooth paste)

Tempering ingredients

Oil - 3 tbsp

Ghee - 2 tsp

Jeera - 1 tsp

Red chilies - 2

Cinnamon - a small stick

Bay leaf - 1

Other ingredients

Bhindi/Okra - 1 pound ( around 1/2 kg)

( trim the edges and cut in half)

Chopped onion - 1 cup

Chopped large tomato - 2

Ginger & Garlic paste together - 1 tsp heaped

Coriander leaves for garnish

Method

Shallow fry bhindi in oil with little salt till it changes its color, keep it aside.

Heat oil and ghee in a pan temper it with above ingredients.

Add onion and fry till its light brown ,now add the ginger garlic paste and sauté till raw smell has disappeared completely.

Add the chopped tomatoes and cook till they are mashed well.

Now pour the curd masala mixture, in low flame cook till oil separates the pan.

Add the fried bhindi pour some water cover and cook till the masala is thick.

Switch off the stove garnish with coriander leaves.

Best served as side dish for Roti.

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Thursday, December 12, 2024

Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe

 

Rosun Bhorta Recipe / Garlic Bharta Recipe / Garlic Bhorta Recipe / Lahsun Bharta Recipe / Easy Bhorta Recipe / Bengali Bhorta Recipe
Garlic Bhorta

Ingredients

Mustard oil - 1 tbsp

Red chilly - 6

Garlic - 12 cloves

Sliced onions - a handful

Salt to taste

Lemon juice - 1 tsp

Chopped coriander leaves - 1 tbsp

Method

Heat oil in a pan fry red chilly, garlic, onion seperately till light brown, transfer to a plate.

Add salt using your fingers crush everything together till combined.

Lastly add the lemon juice and coriander leaves, mix well.

Enjoy this spicy bhorta with rice.

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Thursday, December 5, 2024

Tofu Rice Paper Wrap / Crispy Pan-Fried Tofu Wraps / Tofu Seaweed Rice Paper Wrap Recipe

 

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Fried Tofu Rice Paper Wraps

Ingredients

Tofu slices -8

( in a pan add few spoons of soy sauce , 1tsp sesame oil and salt , fry the tofu slices till coated)


Cucumber strips as needed

Carrot strips as needed

Cooked rice as needed

Nori/ Edible seaweed sheets -8

Rice paper - 8

Japanese Mayo as needed

Black and White Sesame seeds as needed to sprinkle on both sides of the wrap

Sesame oil as needed to fry on a pan

Rice paper, sesame seeds, veggies, nori, fried tofu and cooked rice

Assembling

Dip the rice paper wrap in water quickly remove and place it on a sheet or wooden board.
Place the seaweed sheet top it up with the vegetables and drizzle the mayo.



Gently fold all four sides to make a wrap.

Sprinkle sesame seeds on both sides both.

Heat a pan add a teaspoon of oil and in low flame fry till light brown and crisp.

Enjoy with any dip of your choice.

Note:

Meat eater can add their choice of meat or seafoods.

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Tuesday, December 3, 2024

Kambu Idli Dosai Recipe / Bajra Idli Dosa Recipe / Pearl Millet Idli Recipe - Healthy Idli Recipes - Millet Recipes

 

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Kambu Idli

Ingredients

Kambu / Pearl millet - 1 cup

Idli rice - 1 cup

Whole urad dal with skin - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method

Wash and soak kambu, methi, rice and urad dal together for 4 hours.

Grind the ingredients to a smooth batter add salt mix well.

Cover and let to ferment overnight or at least for 8 hours.

Next day mix the batter well , grease the idly plates pour a ladle of batter into the plates & steam them till cooked.

Serve it with any chutney you like.

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Wednesday, November 20, 2024

Varagu Pongal / Varag Arisi Pongal / Kodo Millet Ven Pongal / Kodo Millet Pongal - Millet Recipes

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Varagu arisi Pongal

Tempering ingredients

Oil - 1 tsp
Ghee - 1 tbsp
Whole pepper - 1/2 tsp
( I usually crush and add )
Jeera - 3/4 tsp
Cashew nuts - 8
Grated ginger - 1 tsp
Chopped green chillies - 1
Curry leaves few
Hing - a generous pinch

Other ingredients

Varagu arisi / Kodo millet - 1/2 cup
Yellow moongh dal -  3 tbsp
Water - 3 cups
Salt to taste
Turmeric powder - 1/8 tsp



Method

Add moongh dal to a pressure cooker and dry roast till nice aroma comes out.
Add the kodo millet and saute till its just hot.
Pour water add salt and turmeric powder, pressure cook till cooked.
Heat ghee/oil in a pan and temper it with above ingredients.
Pour the tempering into the pongal mix and serve hot with any chutney you like.



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Wednesday, November 6, 2024

Nellikai Rasam Recipe / Gooseberry Rasam Recipe / Amla Rasam Recipe / Goosberry Soup Recipe

 

images of Nellikai Rasam Recipe / Gooseberry Rasam Recipe / Amla Rasam Recipe / Goosberry Soup Recipe
Nellikai Rasam

Ingredients ground to a smooth paste

Fresh amla - 3 

( remove the seed and chop the flesh )

Whole black pepper - 1/2 tsp

Cumin seeds -  1 tsp

Chopped ginger - 1 tsp

Green chilly - 1

Turmeric powder - 1/4 tsp

Salt to taste

( Grind all above ingredients to a semi coarse mixture , add water and dilute to the needed consistency )

Tempering Ingredients

Ghee - 1 tsp

Mustard - 1 tsp

Red chilly 1

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Cooked and mashed thur dal - 1/4 cup

Chopped coriander and curry leaves for garnish

Method

Heat ghee in a pan and temper it with above ingredients.

Pour the amla mixture and the cooked dal, give a boil and switch off the stove.

Garnish with curry and coriander leaves.

Enjoy with hot rice or drink like a soup.

Note:

Some add chopped tomatoes to this rasam.

You can also add garlic instead of ginger.

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Thursday, October 17, 2024

Homemade Mudakathan Oil Recipe / Balloon Vine Oil Recipe / Homemade Mudakathan Pain Relief Oil Recipe

 

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Homemade Mudakathan oIL

Ingredients

Fresh mudakathan / Balloon Vine leaves - 1/2 cup

( wash the leaves and wipe well to make sure there is no water )

Sesame oil - 1 cup

Crushed garlic - 4

Method

Take a pan pour the oil add the mudakathan leaves and garlic, in medium low flame boil till the leaves become crisp and garlic is light brown.

Switch off the stove and filter the oil. Store it in a clean glass jar.

Warm needed oil and massage gently to your body joints or knee. Massage twice a day to get best result. This oil removes pain from joints and knee pain. Use regularly for best result.

Note:

To make this oil you can use a combination of mustard, coconut and castor oil.

You can add cinnamon powder and camphor too.

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Thursday, October 3, 2024

Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe - Gujarati Recipes

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Surati Ghari

Ingredients for the Filling

Homemade Mawa/Khoya - 1 cup
Sugar - 4 tbsp
( add more sugar if needed)
Almonds - 20
Pistachio - 20
Cardamom - 4
Besan - 2 tbsp
Semolina - 1 tbsp
Ghee - 2 tsp
Crushed saffron

images of Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe
Surati Ghari

Method

Heat 1 tsp of ghee in a pan add besan and fry till raw smell disappears and the colour changes.

Dry roast rava till colour changes.

Take a food processor or blender add the cardamom, nuts, sugar and dry grind to a fine powder.

Heat ghee in a pan add khoya and roast till its light pink.

Take a bowl and mix all the ingredients and the crushed saffron.

If your mixture is dry fry for a minute, switch off the stove.

Sprinkle few drops of milk to the mixture.

While warm divide the portion into equal portion.

Ingredients for the outer covering

Maida / All purpose flour - 1 cup
Ghee - 3 tsp
Salt a pinch
Milk - 1/2 cup add more if needed

images of Surati Ghari Recipe / Surat Ghari Recipe / Surti Ghari Recipe / Gujarati Ghari Recipe
Surati Ghari

Method

Take a bowl add maida,salt & ghee.Mix to resemble bread crumbs.
Now add milk little by little to form a soft dough.
Cover and rest for 10 minutes.
Divide the portion into small equal balls.

Ingredients for the coating

Melted ghee - 6 tbsp
Powdered sugar - 6 tsp

Method

Add the powdered sugar to the melted ghee and beat it well and keep it aside.

Other Ingredients

Oil as needed for deep frying
Ghee- 1 tbsp
Chopped pistachio and almonds chopped - each 5

Surati Ghari

Method

Roll out each ball of dough into a thick circle and slightly flatten.

Place the filling ball mixture in the middle of the dough.

Cover the dough completely make sure its well sealed ( see the above picture).

Heat oil and ghee in a pan when hot drop the ghari slowly into the oil.

In medium low flame fry till light brown on all sides.

Remove it on a kitchen paper , cool them completely.

Once cooled dip the fried ghari into the ghee/sugar mixture, make sure both sides are well coated.

Place it on a plate & sprinkle the chopped nuts.

Allow the ghari to set for 12 hours to become firm then cut and enjoy !

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Sunday, September 29, 2024

Fermented Ragi Dosa Recipe / Fermented Finger Millet Dosa Recipe / Ragi Dosa Recipe /Kezhvaragu Dosa Recipe . - Dosa Recipes

 

images of Fermented Ragi Dosa Recipe / Fermented Finger Millet Dosa Recipe / Ragi Dosa Recipe - Dosa Recipes
Fermented Ragi Dosa

Ingredients

Urad dal - 1 cup

Ragi flour - 2 cups

Salt to taste

Method

Wash and soak urad dal for 3 hours then grind to a smooth fluffy light batter.

Remove the batter into a bowl add the ragi flour and salt mix well till combined , cover and let the batter to ferment for 8 hours or overnight.

Next day mix the batter well add water if needed to get a semi thick dosa batter consistency.

Heat a tawa take a ladle of batter and spread it to the thickness you want. Pour a teaspoon of oil around the dosa , When light brown at the bottom flip and cook till done.

Serve it hot with any chutney.

For more Dosa recipes click HERE

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