How to Make Custard Powder / Homemade Custard Powder

Homemade Custard Powder

Ingredients
Sugar - 1/2 cup
Milk powder - 1/4 cup
Corn flour - 1/4 cup
Yellow food colour - less than 1/8 tsp
( Today i used orange food colour as i did not have yellow food colour)
Vanilla essence - 1 tsp
Method
Take a mixi jar add all the above ingredients and grind to a fine powder.
Store it in a glass jar in fridge.Use when needed

How to use?
Dissolve 1 tbsp of the custard powder in some milk.
Take a glass of milk and give a boil,let the milk simmer for couple minutes.
Lower the flame and pour the dissolve custard powder and cook till its thick.
Switch off the stove and cool the mixture.
Add chopped fruits and nuts of your choice,chill and enjoy!
Note:
Store bought custard powder and homemade measurements to make the custard differ.
For homemade we add extra custard powder for thickening.

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Suva Moong Dal / Shepu Dal Recipe / Mung Dal and Dill Leaves / Yellow Moong Daal With Dill Leaves

Suva Moongh Dal

Ingredients
Ghee - 3 tsp
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
Chopped onion - a handful
Chopped tomato - 1 small
Chopped dill leaves - 1/2 cup
Chopped garlic - 3
Red chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Yellow moongh dal - 1/3 cup
(Cook and mash the dal)
Method
Heat oil and ghee in a pan add mustard,cumin and red chillies saute.
Then add chopped onion,tomato,garlic,dill leaves and saute till tomatoes are mashed.
Now add the dry masala powders and cooked moongh dal,add salt to taste and water as needed.
In low flame cook till its slightly thick,switch off the stove.
Serve it with plain hot rice.

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Paruppu Urundai Rasam / Lentil Dumplings In Rasam / Lentils Balls Soup

Paruppu Urandai Rasam

Ingredients for Paruppu urandai/Lentil balls
Thur dal / Pigeon peas - 1/3 cup
Channa dal - 1/3 cup
Red chillies -1
Salt to taste
Jeera/Cumin seeds- 1/4 tsp
Hing a pinch
Method
Soak both the dal and red chillies in water for 3 hours.
Drain out the water completely and grind to a semi coarse thick paste by sprinkling very little water.
Do not add too much water while grinding the mixture should be a thick paste.
Add salt and jeera mix it well.
Divide the portion into small balls and keep it aside.
If you are not confident in dropping the balls directly into the boiling rasam thinking they will break then just steam these balls and then add to the prepared rasam.
Ingredients for the rasam
Tamarind a small lemon size
( Soak it water and squeeze out the juice,dilute with 2 cups of water)
Chopped tomato - 2
Slit green chillies - 1
Crushed garlic - 1
Rasam powder - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Hing a pinch
Salt to taste
Chopped coriander and curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1/4 tsp
Methi seeds - 5
Method
Heat oil in a pan and temper it.Add the crushed garlic,slit green chillies and tomatoes.
Saute for a minute and pour the diluted tamarind juice,turmeric powder,rasam powder,hing and salt.
when it starts to boil reduced the flame and add the lentil balls and cook till balls are cooked and they float on top.
Switch off the stove and garnish with curry & coriander leaves.
Best served with plain rice.

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Roasted Baby Potatoes with Rosemary / Rosemary Roasted Potatoes / Roasted Baby Potatoes

Rosemary Roasted Baby Potatoes

Ingredients
Baby potatoes - 20
( wash pat them dry and cut into half)
Pepper powder - 1/2 tsp
Paprika powder - 1 tsp
Onion powder - 1 tsp
Turmeric powder - 1/4 tsp
Garlic salt - 1/2 tsp
Crushed dried rosemary - 1 & 1/2 tsp
Olive oil - 2 tsp
Method
Take a baking tray add all the above mentioned ingredients,gently massage to make sure the potatoes are well coated with the ingredients.
Bake this at 425 deg.F for 5 minutes or till crisp and light brown on all sides.
Each oven is different so please keep an eye to avoid burning the potatoes.
Garnish with crushed rosemary or fresh parsley and serve hot.

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Avocado Soup Recipe / A Simple Avocado Soup Recipe - Soup Recipes

Avocado Soup

Ingredients
Avocado - 1

( scoop out the flesh)
Olive oil - 1/2 tsp
Chopped garlic - 2
Chopped spring onion or chopped onions -2tbsp
Salt & Pepper to taste
Milk-1 cup
Vegetable stock-2 cups
Crushed basil - 1/2 tsp (optional)

Method

Heat oil in a pan fry garlic,basil & spring onion till raw smell has disappeared. 

Cool and blend this along with avocado to a smooth paste.

Heat milk,stock,salt and pepper till hot and switch off the stove.
Dilute the blended mixture into the milk  and stir well.
Just before serving drizzle some olive oil and serve hot.

Note:

If serving for kids sprinkle some cheese & serve it hot.



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Leftover Chapati Upma Recipe / Roti Upma / Chapati Upma

Chapati Upma

Ingredietns
Chapati -2
( cut into very thin strips or cut into tiny pieces or pulse in mixi )
Coconut oil - 2 tsp
Mustard - 1/2 tsp
Urad dal & Channa dal - each 1 tsp
Jeera - 1/8 tsp
Chopped cashew nuts - 6
Grated ginger - 1/8 tsp
Chopped green chillies - 2
Chopped tomato - 1 tbsp
Chopped onions - a handful
Chopped curry and coriander leaves few
Salt to taste
Method
Heat oil in a pan temper it with mustard,channa dal,urad dal,jeera and cashew nuts.
Add onion,ginger,green chillies and tomato,saute till tomatoes are soft.
Add salt and the chapati pieces sprinkle some water,cover and cook for 2 minutes or till chapati is soft.
Switch off the stove garnish with curry and coriander leaves and serve immediately.

Note:
To make it more interesting and colourful you can add some vegetables like carrot,beans or peas.

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Pudalangai Thogayal / Snake Gourd Chutney / Potlakaya Chutney / Pudalangai Thuvaiyal

Pudalangai Thogayal

Ingredients
Pudalangai / Snake gourd / Potlakaya chopped - 1 cup
( If seeds are hard remove)
Chopped coconut - a handful
Salt to taste
Tamarind paste - 1 tsp
Hing a generous pinch
Oil - 2 tsp
Urad dal - 1 & 1/2 tsp
Channa dal - 1 tsp
Red chillies - 2
Jeera/cumin seeds- 1/4 tsp
Sesame seeds - 1 tsp
Curry leaves few
Tempering
Oil - 1 tsp
Mustard - 1 tsp
Urad dal - 1 tsp
Curry leaves few
Red chilly - 1

Method
Heat oil in a pan fry urad dal,channa dal,jeera,red chillies and curry leaves till light brown.
Add sesame seeds and hing mix it well,add the chopped pudalangai and coconut,saute till the vegetables are cooked.(do not add water)Add the tamarind paste and salt.
Cool the mixture and transfer to a mixi jar sprinkle very little water and grind it smooth.
Heat oil in a pan and temper it,pour the hot tempering into the thogayal/chutney and mix it well.
Mix it with rice and enjoy!


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Lunch Ideas

 Today's Lunch Ideas Buttered Garlic Parsley Rice with Korean BBQ Chicken, Glass Noodles Chicken Soup and Creamy Cucumber Salad 

Curd Rice
Roasted Rosemary Baby Potatoes
Tomato Pickle
Mor Milagai

Korean Corn Cheese / Corn Cheese Recipe / Konchijeu

Korean Corn Cheese

Ingredients
Whole corn kennels - 1 can ( 15 oz can )
Salt and pepper to taste
Mayonnaise - 3 tbsp
Chopped spring onions - 1/4 cup
Mozzarella cheese - 1/2 cup
Method
Take a bowl add all the above mentioned ingredients and mix well.
Grease a iron skillet and pour the corn mixture and spread evenly.
Bake this at 400 deg.F for 10 minutes and broil for few seconds till the top turn slight brown.
Serve immediately!

Note:
Serve this as an appetizer with chips or as a side dish.

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Braised Tofu Recipe / Spicy Braised Tofu / Dubu Jorim / Korean Braised Tofu Recipe

Braised Tofu

Ingredients
Firm tofu slices - 8
( cut into any thickness you want)
Sesame oil - 1 tbsp
Chopped onion - a handful
Chopped garlic - 8
Chopped spring onions for garnish
Ingredients for the sauce
Water - 1/4 cup
Soy sauce - 1 tbsp (heaped)
Honey or Maple Syrup - 1 tbsp
Salt to taste
Roasted sesame seeds - 1 tsp
Korean chilly powder - 1 tsp (heaped)
Chopped spring onions - 2 tbsp
Sesame oil - 1 tsp
( mix everything well and keep it aside)

Dubu Jorim

Method
Heat oil in a pan arrange the tofu slices and in low flame fry till its slight brown on all sides.Keep it aside.In the same pan add a teaspoon of oil and fry onions,spring onions and garlic till they slightly change colour.
Now pour the sauce and arrange all the tofu pieces on top.
Cover it with a lid and simmer till all the tofu has absorbed the sauce.
Switch off the stove drizzle 1/2 tsp sesame oil and garnish with spring onions.
Serve hot with sticky rice.

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Potato Cheese Pancake / Cheese Hotteck / Hotteck / Hotteok / Korean Stuffed Cheese Pancake

Potato Cheese Pancakes

Yields : 6

Ingredients
Potato - 2 medium size
( boil the potatoes peel out the skin and mash till smooth)
Salt and Pepper powder to taste
Sugar - 1/8 tsp
Corn flour - 3 tsps ( heaped)
( add more if needed)
Oil to shallow fry
Mozzarella cheese as needed
Method
Take a boil add the mashed potato,salt,pepper powder,sugar and corn flour,mix well till you get a smooth non sticky dough.Divide the dough into equal size balls.
Take a ball and flatten it place 1 or 2 tsps of cheese and close.Roll it well and slightly flatten.Make sure its well sealed so the cheese does not come out while frying.
Heat oil in a pan and arrange these pancakes and in medium low flame fry till nice golden brown on all sides and crisp.Remove it onto a kitchen tissue for excess oil to get absorbed.
Enjoy hot!

Cheese Hotteck

Note:
Instead of corn flour you can add all purpose flour or rice flour.

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Chapati Noodles / Roti Noodles / Chapathi Noodles /Chinese Style Chapati Noodles

Chapati Noodles

Ingredients
Chapathi - 2
( cut into thin strips
Shredded vegetables - 1 cup
( I used cabbage,bell peppers and carrot)
Chopped spring onion - a handful
Chopped Ginger/Garlic - 1/2 tsp
Sesame oil - 1/2 tbsp
Vinegar - 1 tsp
Red chilly sauce - 1 tsp
Soy sauce - 1/2 tbsp
Salt and pepper to taste
Tomato ketchup - 1 tbsp

Roti Noodles

Method
Heat oil in a pan add ginger/garlic and saute.
Now add vegetables one by one and saute in high flame.
Add soy sauce,chilly sauce,salt,ketchup and vinegar,saute till everything is combined.
Add the shredded capathi and toss well.
Lastly add pepper powder and spring onions,mix and switch off the stove.
Serve hot!

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Caramel Bread Popcorn / Bread Popcorn - A Korean Snack

Caramel Bread Popcorn

Ingredients
Sugar - 5 tsp
Water - 4 tsp
Milk - 4 tsp
Butter - 1 tbsp
Cinnamon powder - a pinch ( optional)
White bread slices - 2
(cut it into small cubes,do not remove the crust)
Method
Take a pan and add the bread cubes and in low flame toast till crisp and light brown on all sides,keep it aside.
Take a pan add the sugar and water to not stir let the sugar melt and starts to bubble and slightly changes its color.
Add butter and stir,gently pour the milk and cinnamon powder if using and keep stirring till the mixture caramelizes and sauce is thick.Turn off the heat and immediately add the toasted bread cubes and gently mix still all the cubes are well coated.
Cool and enjoy this crunchy bread popcorn.

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Lunch Ideas

Thai special today made Rosemary flavored rice,Kung Pao Chicken And Thai Red Curry.

Bhindi Kurkuri / Crispy Bhindi / Crispy Okra / Kurkuri Bhindi

Bhindi Kurkuri

Ingredients

Tender Okra/ Ladies Finger / Bhindi -1 pound
(cut into thin strips)
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder -1/8 tsp
Garam masala - 1/4 tsp
Amchur powder - a generous pinch
Besan -1tbsp
Rice flour - 1 tsp
Oil - to deep fry as needed
Water very little to sprinkle
Method
Mix all the dry ingredients together in a wide bowl.
Add the bhindi and toss well,sprinkle very little water and mix till all the bhindis are well coated.
Heat oil in a pan and deep fry in batches till crisp on all sides.
Remove on a kitchen tissue to remove excess oil.
Serve this as an appetizer or as a side dish for roti and rice.

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Chettinad Cauliflower Rasam / Chettinad Cauliflower Soup / Cauliflower Rasam / Rasam Recipes

Chettinad Cauliflower Rasam

Tempering ingredients
Ghee - 2 tsp
Fennel seeds - 1/8 tsp
Cinnamon - a tiny small piece
Cloves -1
Mustard - 1/8 tsp
Other ingredients
Cauliflower pieces - 1 cup
Cooked thur dal - 1/4 cup
Water as needed
Tamarind - a lime size piece
( soak it in water and extract juice)
Salt to taste
Pepper powder - 1 tsp
( or crush and add)
Jeera - powder - 1 tsp
( or crush and add)
Chopped tomato - 1 small
Crushed garlic - 2
Slit green chilies - 3
Chopped curry and coriander leaves - few
Method
Heat ghee in a pan temper it with above ingredients.
Add the garlic,tomato,few curry leaves,slit green chilies and cauliflower saute for a minute.
Add salt,turmeric powder,tamarind juice and water as needed,cook till cauliflower is done
Add the cooked thur dal,pepper powder and jeera powder just give a bowl and switch off the stove.
Garnish with curry and coriander leaves.
Serve with rice or drink like a soup.

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Chinese Style Pasta Stir Fry / Vegetable And Pasta Stir Fry Chinese Style

Chinese Style Pasta Stir Fry

Ingredients
Pasta any kind - 2 cups
( cook as per the direction on the packet)
Salt and Pepper powder to taste
Soy sauce - 1 tbsp
Chilly sauce - 2 tsp
Vinegar - 1 tsp
Chopped spring onions - a handful
Chopped garlic - 1 tsp
Chilly flakes - 1 tsp
Sliced onion - a handful
Mixed vegetables of your choice - 1 cup
( I used red bell peppers,carrots,peas)
Shredded cabbage - 1 cup
Chopped celery - 1 tbsp
Sesame oil - 1 tbsp
Method
Heat oil in a pan saute garlic,chilly flakes and onion,fry till onions are translucent.
Now add the celery and vegetables fry in high flame till they are crunch and sligtly cooked.
Add the seasonings,soy sauce,chilly sauce and vinegar mix well.
Add the cooked pasta and toss well till well combined.
Switch off the stove add spring onions mix and serve hot!
Note:
You can also added scrambled eggs, cooked shredded chicken or sauted shrimp.

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Chettinad Vazhakkai Fry / Chettinad Vazhakkai Varuval / Chettinad Raw Bannana Fry / Raw Banana Fry / Valakai Fry

Chettinad Vazhlakkai Fry

Ingredients ground or crushed to a coarse mixture
Chopped onion - 2 tbsp
Garlic - 4
Fennel seeds - 3/4 tsp
Curry leaves few
( crush it into a coarse paste and keep it aside)
Tempering
Oil - 2 tsp
Mustard and Urad dal - each 1/2 tsp
Jeera - 1/4 tsp
Hing - a generous pinch
Turmeric powder - 1/2 tsp
Other Ingredients
Raw banana - 2 small size
( peel out the skin and cut into thick finger size)
Oil - 2 tbsp
Salt to taste
Red chilly powder - 3/4 tsp
Coriander powder - 1 tsp

Chettinad Vazhlakkai Varuval

Method
Heat oil in a pan add the raw banana,salt and fry till slightly crisp and light brown on all sides,remove to a plate.In the same pan add some more oil and temper it.
Now add the crushed mixture and saute for a minute.Add the red chilly powder,coriander powder and saute till raw smell has disappeared completely.
Sprinkle some water and add the fried raw banana and mix.
In low flame fry till the masala gets into the raw banana and the mixture is dry.
Lastly garnish with curry leaves and serve as a rice dish for rice.

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Karuvepillai Pachadi / Curry Leaf Raita / Curry Leaf Pachadi /Karuvepillai Thayir Pachadi

Curry Leaf Pachadi

Ingredients ground to a smooth paste
Grated coconut - 6 tsp
Curry leaf - 2 sprigs
Salt to taste
Chopped ginger - 1/4 tsp
Green chilies - 2
Roasted whole black pepper - 10
Roaste jeera - 1/2 tsp
(grind above ingredients to a smooth paste,do not add water if needed add some curd)
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Curry leaves few
Hing - a generous pinch
( heat oil in a pan and temper it with above ingredients)
Other ingredients
Thick beaten curd - 1 cup
Method
Take a bowl add the curd,ground paste and the tempering.
Mix well and serve as a side dish for rice.

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Ragi Adai Recipe / Kezhvaragu Adai / Ragi Roti / Murungai Keerai Ragi Adai / Finger Millet Adai

Ragi Adai

Ingredients
Ragi flour - 1 cup heaped
Salt to taste
Chopped onion - a handful
Chopped drumstick leaves - a handful
Crushed garlic - 2
Grated coconut - 2 tbsp
Green chillies - 4
Jeera - 1 tsp
Slightly hot water as needed
Method
Grind coconut and green chillies to a coarse paste transfer to a bowl.
Now add all the remaining ingredients to the coconut mixture.
Pour hot water little by little and form a soft dough.Divide the dough into equal size balls.
Wet your hand take a ball place it on a plastic sheet or banana leaf and pat to form a semi thick disc.Make a small hole in the center,gently lift the adai and place it on a hot tawa.
Pour oil in the center and around the adai and cook till crisp on both sides.
Serve hot!

Note:
a) You can also add finely grated cabbage and carrots.
b) Do not spread it thin as it will be difficult to handlr.
c) Always cook in medium low flame.

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