Virgin Pina Colada / Pina Colada - Summer Drinks Recipe

Pina Colada

Ingredients

Pineapple juice - 2 cups

Thick coconut milk - 1 cup

( I used the can coconut milk)

Ice cubes few

Sugar - 1 tsp (optional)

Method

Put all the above mentioned ingredients except ice cubes in a blender.

Blend well till its smooth.

Pour it into a glass add some ice cubes and serve cold.

Thanks for visiting !

Tomato Soup / Basic Tomato Soup - Soup Recipes

Tomato Soup

Ingredients 
Diced large vine tomato -3
Diced small potato - 4
Diced carrot -1 small
Chopped garlic - 2
Diced onion - 1/4
Salt and pepper to taste
Hot milk - 1 cup
Vegetable broth or water - 2 cups
Italian seasonings - 1/4 tsp
Sugar - 1/4 tsp
Butter - 1/2 tbsp
Method
Heat butter in a pressure cooker add onion and garlic,saute till its light brown.
Add the carrot,potato and tomato saute till tomatoes are soft.
Add the seasonings and water/broth and pressure cook till soft.
Cool the pressure cooked ingredients & mash it well or blend it to a smooth mixture.
Strain the mixture transfer it into a pan add hot milk give a boil,adjust the seasonings.
Switch off the stove and serve it hot garnished with bread croutons.

Version - 2
---------------

Tomato Soup

Ingredients
Large ripe tomatoes - 6 diced
Carrots - 1 small cut into cubes
Chopped onion - 1/4 cup heaped
Chopped garlic - 3
Cinnamon stick - a very small piece
( do not add too much otherwise the soup will have a strong cinnamon flavour ) 
Bay leaf - 1 small
Whole black pepper - 1/4 tsp
Salt to taste
Sugar - 1/4 tsp
Water as needed
Fresh cream ( optional) for extra richness as needed
Butter - 1 tbsp

Tomato Soup

Method
Heat butter in a pan add the bay leaf,cinnamon and black pepper stir.
Add the carrots onion,garlic and tomatoes saute for a minute.
Add salt and pour one cup of water and pressure cook till soft.
Cool and open the pressure cooker lid and strain out the liquid,discard the bay leaf and cinnamon.
Add the cooked tomato mixture into a blender and blend to a smooth liquid,strain this mixture.
Transfer the puree and the strained liquid to a pan add water if needed add sugar and give a boil.
Switch off the stove mix the cream if using and serve hot.
Note:
a) Once cream is added do not boil otherwise the soup will curdle.
b) You can garnish with bread croutons or cheese and serve.



Thanks for visiting !

Quick Wheat Flour Halwa / Atta Halwa / Godhumai Maavu Halwa / Wheat Flour Halwa / Aate Ka Halwa / Atte Ka Halwa / Kada Prasad Recipe / Gurudwara Karah Prasad Recipe / Kada Prashad Recipe

Wheat Flour Halwa

Ingredients
Wheat flour / Atta / Godhumai Mavu - 1/2 cup
Sugar - 1/2 cup
Ghee - 1/2 cup
Boiling hot water - 2 cups
Cardamom powder - 1 tsp
Cashew nuts - 15 broken into small pieces (optional)

For caramelization ( optional,this is added to just give colour to the halwa)
Sugar - 5 tsp
Water - 1 tbsp
Method
Add water and sugar in a pan in medium low flame keep mixing till you get a light golden brown syrup,Switch off the stove if you cook more the syrup will turn bitter and hard.

Wheat Flour Halwa

Method
Pour ghee in a non stick pan add the cashew nuts fry till light brown,remove to a plate.
Now add the wheat flour to the ghee and in low flame fry the flour till colour changes and raw smell has completely disappered.Do not fry in high flame and burn the wheat flour.This step is very important otherwise your halwa will taste raw.
Reduce the flame to low and carefully add the boiling water and stir vigorously to avoid lumps.
If you are a beginner then once flour is roasted switch off the stove,cool a bit then pour the boiling hot water and quickly mix to avoid lumps,then switch on the stove.
Cook till the halwa has absorbed the water and its thick.Add the sugar and keep mixing till everything is combined.Now pour the caramelized sugar and mix well.
Lastly add the cardamom powder and fried cashew nuts and switch off the stove.
Serve this halwa hot or warm.

Note:
a) Fry the wheat flour till raw smell has completely gone otherwise the final product will still have the raw smell.This step is very important.
b) Use only boiling hot water,Do not add cold water.
c) You can add jaggery or brown sugar instead of white sugar.

d) This is the prashad served at the gurudwara temple. Cashew nuts are not used in the temple prashad.


Thanks for visiting !

Egg Bejo / Burmese Egg Bejo / Atho Egg Masala /Egg Bejo Burmese Style Street Food

Egg Bejo

Ingredients
Hard boiled eggs - 3
(using a sharp knife make a deep slit on top,Do not cut it completely till the end)
Salt - 1/ 4 tsp
( diluted with 1 tsp water)
Red chilies - 3
Lemon juice - 1 tsp
( diluted with 2 tsp water)
Diluted tamarind juice - 2 tsp
Sliced garlic - 6
Sliced onion - 1/4 cup
Chopped coriander leaves - 1 tbsp
Oil to deep fry as needed

Method
Heat oil in a pan add the sliced onions and deep fry till crisp and brown,cool and crush them.
In the same oil deep fry the garlic till crisp and brown,remove to a bowl and crush them.
Deep fry the red chilies till light brown.Cool and crush it using a mortal and pestle.
Save the oil we will be using 1 or 2 tsp while filling the eggs.

How to fill the eggs?
Carefully open the slit eggs and fill it up with some crushed fried onion,crushed fried garlic,crushed fried red chillies,few drop of lemon juice,tamarind juice,salt water,drizzle the saved fried oil and lastly top it with chopped coriander leaves.
Serve immediately!


Thanks for visiting !

Donuts Recipe / Homemade Donuts / Doughnuts Recipe

Donuts

Ingredients

Maida / All purpose flour - 2 cups

Nutmeg powder - a pinch

Salt-1/4 tsp

Sugar - 1/4 cup + 1 tsp

Egg -1

Butter - 2 tbsp (room temperature)
Luke warm milk - 1/2 cup
Dry yeast - 1 & 1/2 tsp
( make sure yeast is not old then they will not froth and donuts will not puff up)
Oil to deep fry as needed

Topping
Cinnamon sugar for dusting as needed
You can also dip it into melted chocolate or Salted caramel sauce

Method

Take warm milk in a bowl to this add 1 tsp sugar and yeast,mix well.
Cover and rest for 5 minutes till they froth.This shows that the yeast has activated.
Take a wide bowl add maida,salt,sugar,egg and butter mix till they are crumbled.
Now add the yeast mixture and mix to a soft non sticky dough.
Cover this dough with a cling wrap or towel,leave it at a warm place to ferment for 2 hours till the dough doubled in size.
Punch the dough and roll it into 1 inch thick sheet,do not roll the sheet thin.Using a round cutter cut into circles and with a smaller cutter cut the center ( SEE PICTURE)
Heat oil in a pan and carefully drop each donuts into the oil and deep fry them in medium flame till light brown on both sides and fried well.Remove it on a kitchen tissue.
While still warm dust it with cinnamon sugar or dip it into melted chocolate and enjoy!

Thanks for visiting !

Poori Masala / Potato Masala For Poori / Poori Kizhangu Recipe / Poori Masal / Poori Curry

Poori Masala

Ingredients
Boiled & mashed potato - 2 large
Frozen peas - 1/4 cup
Salt to taste
Turmeric powder-1/2 ttsp
Besan diluted in water -1 tsp
Sliced onion - 1/2
Chopped tomato - 1 small
Slit green chillies - 4
Ginger grated-1/4 tsp
Curry and coriander leaves - 2 tsp
Tempering
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dhal - 1/2 tsp
Channa dhal - 1/4 tsp
Jeera - 1/4 tsp

Poori Masala

Method
Heat oil in a pan temper it with above ingredients.
Fry onion,curry leaves,ginger & green chillies till transparent.
Add the tomato and saute for a minute.
Add salt,turmeric powder,potato and peas fry a bit and pour water as needed & give a boil.
Lower the flame and add the diluted besan,cook for a minute or till raw smell as disappeared.
Switch off the stove garnish with curry and coriander leaves.
Best served with poori.



Thanks for Visiting !

Rava Idli / Rawa Idli Recipe / Semolina Idly /Sooji Idli Recipe With ENO

Step by step method/picture to make Rava Idli /Rawa Idli /Sooji / Semolina Idly with ENO

Rava Idli

Ingredients
White rava/sooji/semolina-1 cup
Salt-1/2tsp or to your taste
Turmeric powder- a generous pinch
Curd-1 cup
Water-1/4 cup
Lime juice-3/4 tsp
ENO fruit salt-1/2tsp
Tempering
Oil-1 tsp
Mustard-1/2tsp
Urad & Channa dal-each 1/4tsp
Chopped green chillies-1
Chopped ginger-1/8tsp
Chopped curry & coriander leaves-1tsp
Garnish
Grated carrot & fried cashew nuts

Method
Heat oil in a pan & temper it with above ingredients.
Add the rava & turmeric powder, in very low flame fry for few minutes,do not burn or over fry them.I usually switch off the stove & fry it in the heat of the pan.
Cool this mixture,now mix the water,lime juice,salt & curd.The mixture will look like a idly batter,light & semi thick ( your batter should not be too thick or too thin).
Grease your idly plates with oil,place a fried cashew nut & some grated carrot.
Heat water in your idly cooker,once your ready to steam the idly, mix in the ENO to your batter & gently mix till it forms froth & bubbles starts to appear.
Immediately pour a ladle of batter on top of the carrot/cashew nut & steam them for 8 minutes or till done.
Serve it hot with any chutney you wish.

Note:
ENO is very important ingredient in this recipe,make sure its active,otherwise your idlys will not turn out good.Some people use cooking soda instead of ENO fruit salt.
You can also mix in grated carrots & peas into the batter.
Instead of chopped green chillies & ginger ,you can grind & add it to the batter.

Thanks for visiting !

Homemade Salted Caramel Recipe / Easy Salted Caramel Sauce / Salted Caramel Sauce

Salted Caramel Sauce

Ingredients
White sugar - 1 cup
Heavy cream - 1/2 cup ( room temperature)
Unsalted butter - 6 tbsp ( room temperature)
Salt - 1/2 tbsp
( If you want more salty then add 1 tbsp)
Vanilla essence - 1/2 tbsp

Salted Caramel Sauce

Method
Take a heavy sauce pan add the sugar in medium flame let the sugar melt.
Do not stir once the sides starts to melt then slowly loosen up the sides using a wooden spoon or spatula.Now slowly swirl the pan for the sugar to melt my its own.Do not stir as they may form lumps.Don't worry if the sugar get clumped up remove from fire and stir quickly.
Once the sugar has melted and reached to an amber colour,reduce flame and add the butter,whisk vigorously to avoid burning.The hot caramel will bubble so handle carefully.
Now slowly add the heavy cream and mix well till everything is combined and reaches to a thin pouring consistency Do not cook the sauce till thick as they will harden when cooled.
This will not take more than a minute switch off the stove.
Now add the salt and vanilla essence mix well.
Cool completely and pour it into a glass bottle and store it in fridge.Before using warm slightly.


Thanks for visiting !

Avocado Ice Cream / Homemade Avocado Ice Cream

Avocado Ice Cream

Ingredients

Avocado -2 small

(scoop out the pulp)

Sugar-12 tsp

(add more if you want it sweet)

Whole milk-225 ml

Nestle's Table cream - 1 tin (225 ml )

Vanilla essence-1 & 1/2 tsp

Lime juice-1 tsp

Method

Blend all above ingredients together to a smooth mixture.
Pour it in a container,close & freeze it.
Remove it from the freezer and blend it well in a mixi,freeze it overnight.
Scoop out & serve it with any topping of your choice.

Note:
Whipped cool whip can be added instead of table cream.

Thanks for visiting !

Homemade Vetiver Drink / Vetiver Sarbath / Khus Sharbath / Vetiver Sharbat / / Vetiver Syrup / Khus Sherbet

Vetiver Sarbath

Ingredients
Vetiver root/grass / Camel Grass - a small bunch ( around 100 gms)
Jaggery - 1 cup
Water - 6 cups

Method
Wash the vetiver root well to remove mud or dust.
Soak it in fresh water overnight.
Next day add the vetiver with water in a pan and boil for 5 minutes. add jaggery and boil it for another 10 minutes.
Cool and filter the syrup/essence discard the root,store it in a clean bottle in fridge.

How to use?
Take 1/4 cup of the essence/syrup in a glass pour 3/4 cup cold water.
Add few drops of lemon juice,mix and serve cold.
Your refreshing drink for summer is ready!

Note:
Do not boil too much otherwise your syrup will turn bitter.
Store this in fridge.
Add jaggery according to your sweetness.
You can replace jaggery with white sugar or palm sugar


Thanks for visiting !

Atukula Vadiyalu / Aval Vadam / Andhra Style Aval Vadam / Poha Fryums - Vadam / Vathal Recipes

Atukula Vadiyalu / Aval Vadam

Ingredients
Thin Aval/Poha/Atukulu - 2 cups
Tomato juice - 1 cup
( Grind 2 large tomatoes)
Red chilly powder - 1 tsp
Salt to taste ( around 1/2 tsp)
Jeera - 1 tsp
Chopped onion - a handful
Method
Take a wide bowl add all the above mentioned ingredients .
Mix well to make sure the poha is soaked well.add very little water if needed.
After 20 minutes shape it into flat disc or make small balls from the dough and place it on a thick plastic sheet or clean white cloth.
Dry these vadam in sun till its dry and crisp.
Store it in a container and deep fry in batches and enjoy with rice.

Thanks for visiting!

Egg Fingers Recipe / How to Make Egg Fingers / Crunchy Egg Fingers

Egg Fingers

Ingredients

Eggs - 3
Milk - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Italian seasonings - 1/2 tsp
Bread crumbs - as needed
All purpose flour / Maida - 2 tbsp
( add some water and dilute to a semi thick smooth paste)
Oil to shallow fry as needed

Method
Take a bowl add the eggs,milk,salt,Italian seasonings,red chilly powder and turmeric powder.
Whisk the ingredients well,pour this mixture into a greased aluminium container and steam for 3 minutes or till they are hard.
Once cooked cool the egg ,using a knife loosen up the edges and unmold. Use a sharp knife to cut into fingers /semi thick strips.
Dip each egg fingers into the diluted maida paste and roll it into the bread crumbs.Make sure all sides are well coated.
Heat oil in a pan and shallow fry the egg finger in batches till all sides are golden brown colour in medium high flame.
Take it on a kitchen tissue to remove excess oil .
Enjoy these egg fingers with ketchup or chilly garlic sauce.


Thanks for visiting !

Tandoori Prawns / Tandoori Shrimp

Tandoori Prawns

Ingredients
Large Shrimp/ Prawns - 15
( peeled,deveined and cleaned)
Salt to taste
Thick curd - 1/4 cup
Turmeric powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri chilly powder - 1/2 tsp
Homemade Tandoori masala -  1 tsp ( heaped)
( or use garam masala)
Jeera powder - 1/2 tsp
Coriander powder - 1/2 tsp
Besan - 1/2 tsp
Oil - 1 tsp + Oil as needed to grill
Ginger and garlic paste - 1 tsp ( heaped)
Lemon juice - 1 tsp
Chopped mint leaves - 10
Chaat masala to sprinkle on top just before serving

Method
Take a wide bowl add all the masala ingredients mentioned above,add the shrimp and mix well,
Add the chopped mint and lemon juice too and give a quick mix, make sure the prawns are well coated with the masala.
Let it marinate for 2 hrs minimum.Insert a tooth pick to all the prawns its optional.
Heat a iron pan add some oil arrange the marinated prawns and cook in high flame till golden brown and cooked on both sides.You can also grill the prawns in the oven.
Remove on a plate sprinkle chaat masala and serve hot.


Thanks for visiting !

Chicken Biriyani / Chicken Dum Biriyani / Hyderabad Dum Biriyani / Chicken Dum Biriyani

Ingredients
--------------------
For Marination
Chicken-1 &1/2 pound
Curd-2 tbsp
Salt to taste
Turmeric powder-1/2 tsp
Chilly powder-1 tsp
My Biriyani masala-3 tsp
Ginger/Garlic paste-2 tsp
For Rice
Basmati rice - 4 &1/2 cups
( uncooked)
Salt to taste
Ghee-1tsp
Cardamom -2,Cloves - 2,Cinnamon stick - a small piece
Water as needed ( around 10 cups)
Method
Take around 8 to 10 cups water in a large wide vessel add salt,ghee and the spices mentioned.
When the water starts to boil add the washed rice and cook till its 75 percent cooked.
Drain out the water and put it on top the gravy you have prepared.
For Gravy
Sliced onion-1/2
Chopped tomato-2
Ginger/garlic paste-2 tsp
Chopped mint & coriander leaves-1/2 cup
Slit green chilies-6
Whole garam masala
(black whole pepper - 6,cardamom - 4,cloves - 4,bay leaf -1,cinnamon - a small piece,shajeera -1/4 tsp)
Oil-1 &1/2 tbsp
Ghee-3 tsp
For Garnish
Lime juice 3 tsp mixed with little yellow food colour 
(colour is optional)
Fried onions-1/4 cup
Chopped mint & coriander leaves-1/2 cup
Method
Marinate the chicken with all above ingredients for 1hr. in the fridge.
Pour oil in a heavy bottom pan,add the whole garam masala,add onions & fry till golden brown,then add all the other ingredients one by one of the gravy.
Fry till oil separates the masala.now add the marinated chicken ,cook it till cooked and water as evaporated the the gravy is thick.
Now add the cooked rice on top of the gravy,garnish it with mint,fried onions & lime juice,close it with a tight lid.
Keep it in medium low heat for 10 minutes.
Your Biriyani is ready,give a gentle mix and serve it with raita.

Thanks for visiting!

Cinnamon Roll Recipe / Homemade Cinnamon Rolls

Cinnamon Rolls

Ingredients for the rolls

Maida / All purpose Flour -3 & 1/2 cups

Whole Milk-1 cup

Dry yeast -2 & 1/4 tsp

Salt-1 tsp

Beaten egg -1

Butter-3 tbsp

Ingredients for the Filling

Brown sugar-3/4 cup

Raisins-1/3 cup

Pecan chopped-1/3 cup

Butter -1/2 stick

Salt a pinch

Cinnamon powder-1 tbsp

Ingredients for the Glaze

Powdered sugar - 4tsp

Corn flour / Corn Starch -1/2tsp

Milk to dilute as needed

Vanilla essence -2 drops

(Mix above ingredients together pour milk little by little to get a semi thick paste.consistency)

Method

Take milk & butter in a bowl microwave for 45 sec.
In another bowl mix flour,egg,salt & yeast, pour the milk mixture into it and knead to form a soft dough.Cover & rest it for 2 hours for the dough to rise.
Mix the filling ingredients together in a bowl except the butter,keep it aside.
Roll the dough into a rectangle semi thick sheet, apply the butter on top, sprinkle the filling ingredients evenly. Roll it tightly like a tight log ,cut into 1/2'' circles.
Arrange these on a greased tray, bake it for 15 minutes at 375 deg.C. or till light brown.

Each oven is different so baking time can vary.

Cinnamon Rolls

Pour the glaze on top while still warm.
Best served warm.

Thanks for visiting !

Dill Lemon Rice / Lemon Dill Rice / Dill Rice / Dill Lemon Chitranna

Dill Lemon Rice

Ingredeients
Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dal and Channa dal - each 1 tsp
Green chillies - 4
Hing - 1/8 tsp
Curry leaves few
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice - 1 tbsp
( add more if you want too sour)
Chopped dill leaves - 1 cup
Cooked rice 2 cups
Method
Heat oil in a pan temper it with mustard,urad dal,channa dal,hing and curry leaves.
Next add the green chillies,dill leaves,salt and turmeric powder in low flame fry till raw smell has disappeared and the dill leaves are cooked.
Add rice and give a quick mix.
Lastly squeeze out the lemon juice toss well till everything is combined.
Switch off the stove and enjoy with papad .

Thanks for visiting !

Gulkand Lassi / Gulkand Lassi Recipe / Dried Rose Petals Lassi - Summer Drinks

Gulkand Lassi

Ingredients
Cold milk - 1/2 cup
Thick curd - 1 cup
( Curd should not be sour)
Sugar - 1tsp
( As my gulkand was not sweet so i added sugar)
Rose syrup/Rooh Afza - 1 tsp
Chopped pistachio  - 1tsp
Crushed cardamom - a generous pinch
Gulkand - 1tbsp
( I used homemade gulkand, click HERE for the recipe)

Method
Take a blender add sugar,gulkand,curd and milk,blend until smooth
Pour into a glass, top it with chopped nuts,few edible dried rose petals ( optional) and Rooh Afza.
Serve them immediately!



Thanks for visiting!

Mixed Beans Pulao / 9 Beans Pulao / Bean Pulao / Easy Rice Recipes

Mixed Beans Pulao

Ingredients
Basmati rice -1 & 1/2 cups
( wash and soak it in water for 5 minute)
Water- 2 and 1/4 cups
Mixed beans of your choice - 1 cup
( soak it over night and next day pressure cook for 1 whistle,make sure they are not mashed)
Ginger & Garlic paste -1tsp
Salt to taste
Sliced  onion-1/2
Chopped tomato-1 large
Slit green chillies -6
Mint leaves - few
Tempering
Cinnamon-1
Cardamom-2
Cloves-3
Bay leaf - 1
Star anise - 1
Marati mogu - 1
Oil-3 tsp
Ghee-2 tsp

Mixed Beans Pulao

Method
Wash and soak rice in water for 5 minute.
Heat oil and ghee in a pan add the whole spices & saute.
Add onions and fry till its light brown,
Add ginger garlic paste saute till raw smell has completely disappeared,add the tomato and mint leaves saute for a minute.
Add the cooked beans along with the water,salt and fry till everything is combined.
Drain out the water from rice and add,pour hot water mix well.
Cover with a lid and in low flame cook till rice is cooked,
Garnish with mint leaves and serve hot with raita.

Note:
a) I used raw peanuts,black eye bean,black and white channa,horsegram,green moongh dal,rajma,green and yellow dry peas,
b) For extra flavour you can add coconut milk too.
c) Adjust water accordingly as the cooked beans will have some water

Thanks for visiting !

Lauki Raita Recipe / Dudhi Raita Recipe / Lauki ka Raita / Bottle Gourd Raita

Lauki Raita

Tempering
Coconut oil - 2 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Red chillies - 1
Jeera/Cumin seeds - 1/4 tsp
Hing - a generous pinch
Curry leaves few
Other ingredients
Grated bottle gourd/Sorrakai/Lauki - 2 cups
( squeeze out the water from lauki and use,if you don't want to eat raw then fry it in 1st of oil or steam the lauki and make the raita )
Salt to taste
Thick beaten curd - 1 & 1/2 cups
Ingredients ground to a thick smooth paste
Grated coconut - 1/4 cup
Green chillies - 2 small
Ginger - 1 tsp
Method
Add lgrated lauki, salt and the ground paste to the curd mix and keep it aside.
Heat oil in a pan and temper it with above ingredients,switch off the stove.
Cool and add it to the curd mixture mix it well,garnish with curry /coriander leaves.
Serve cold with plain rice or pulao.

Thanks for visiting !

Karamani Murungai Poo Curry / Thatta Payir Murungai Poo Curry / Black Eye Bean & Drumstick Flowers Curry / Lobia And Drumstick Flowers Curry

Karamani Murungai Poo Curry

Ingredients
Black eye bean-1/2 cup
(soaked overnight and cooked with little salt)
Drumstick flowers / Murungai Poo - 2 cups
Onion chopped -1/2
Chopped Tomato - 1 large
Ginger & Garlic paste-1tsp
Coriander leaves 1 tsp for garnish
Turmeric powder-1/4tsp
Salt to taste
Chilly powder-1tsp
Coriander powder - 1/2 tsp
MDM Kitchen king masala or garam masala - 1/2 tsp
Oil - 1 tbsp
Mustard - 1 tsp
Jeera - 1/2 tsp
Method
Heat oil in a pan temper with jeera and mustard seeds.
Add onion,tomato,murungai poo,ginger & garlic paste and fry till light brown & till raw has smell disappeared.
Add all the dry masala powders,fry for 2 minutes,next add the cooked beans along with the water.
Cover it with a lid and in low flame cook till the curry is thick,
Switch off the stove,garnish with coriander leaves & serve it with rice or roti.

Thanks for visiting !

Masala Kadalai / Masala Peanuts / Fried Spicy Peanuts / Masala Groundnuts

Masala Kadalai

Ingredients
Raw peanuts/groundnuts - 2 & 1/2 cups
( slightly fry in a pan till just warm)
Besan / Kadalai Mavu - 3 tsp heaped
Rice flour - 2 tsp heaped
Salt to taste
Red chilly powder - 1 tsp
Grated garlic - 2
Hing - 1/4 tsp
Crushed fennel seeds - 1/4 tsp
Curry leaves few
Oil to deep fry

Masala Peanuts

Method
Take a bowl add the rice flour,besan,salt,red chilly powder,hing,garlic and the warm groundnuts,mix  everything well.
Sprinkle water little by little till all the peanuts are coated with the mixture.Do not pour too much water and make it like a bajji batter.Each peanuts will look dry but all well coated to the mixture.
Heat oil in a pan and carefully drop the coated peanuts separated and not in bunches.
In medium high flame fry till brown on all sides and crisp.
Remove to a plate and garnish with fried curry leaves.
Enjoy this crispy peanuts with tea.

Note:
a) You will be using very little water to coat the peanuts ,do not pour water and make it like a bajji batter,See picture above.
b) Deep fry in medium high flame otherwise the peanuts will turn brown fast and they will not be crispy,You will end up with a chewy texture.
c) 1 tsp of hot oil can be added to the peanut mixture before frying,but i did not add still got a crispy texture.
d) Beginners can arrange each peanuts separately in a plate and then carefully drop it into the hot oil.
e) Sometimes peanuts may pop up while frying so i always fry the peanuts till just warm and then use.If masala is well coated chances are less to pop.
e) As my family don't like the peanuts fully coated with besan i have reduced.If you want to coat fully add 1 or 2 tsp extra besan.

Thanks for visiting !

Stuffed Idli / Potato Stuffed Idli Recipe / Stuffed Tumbler Idli / Aloo Stuffed Idli

Stuffed Idli

Ingredients for Filling
Oil - 1 tsp
Jeera - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Chopped curry leaves - few
Chopped onion - 1 tbsp
Chopped green sillies - 2
Grated ginger - 1/4 tsp
Grated carrot - 1 medium size
Boiled and mashed potato - 1 large
Method
Heat oil in a pan temper it with jeera.Add the chopped curry leaves,onion.ginger and green chillies fry till colour changes.Add the grated carrots,salt and turmeric powder saute for a minute.Lastly add the mashed potato and mix well till combined.
Cool and roll it out in small equal size logs,keep it aside.
For Coating
Oil - 1 tsp
Mustard - 1 tsp
Sesame seeds - 1 tsp
Curry leaves few
Kashmiri red chilly powder - 1/2 tsp
Idli Podi Or Chutney podi - 1 tbsp
Method
Heat oil in a pan temper it with mustard,sesame seeds and curry leaves.Switch off the stove add the Idli podi or Chutney podi mix and keep it aside.

Stuffed Idli

Other ingredients
Idli Batter as needed
Method
Grease some oil inside a stainless steel tumbler pour 1 or 2 ladles of Idli batter,
Place a aloo roll in the center and cover it up with some more batter till the top.
Steam these stuffed Idlis for 8 to 10 minutes or till done.
Cool completely loosen the edges using a knife and carefully unmould the idlis from the tumbler.
Roll these idlis into the tempered Idli podi mixture making sure all sides are well coated.
Carefully cut into circles and serve.

Thanks for visiting !

Beetroot Rava Kesari / Beetroot Kesari / Kesari Recipe

Beetroot Kesari

Ingredients
Rava/Sooji/Semolina - 1/4 cup
Water - 1 & 1/2 cups
Beetroots finely grated - 1 & 1/2 cups
Palm sugar - 5 tbsp
( As my home grown beetroots were not sweet i added more sugar,adjust according to the sweetness of the beetroot)
Ghee -2 tbsp
( add more if you want)
Chopped almonds - 15
Crushed cardamom - 8
Method
Fry nuts in 1tsp of ghee till light brown & keep it aside.
Heat 2 tsps of ghee and roast the rava till slightly colour changes & nice aroma comes.
In another pan add some ghee & fry the beetroot till raw smell has disappeared,pour water and bring it to a boil.
Reduce the flame and add the roasted rava mix well make sure there are no lumps and cover it with a lid and cook till rava has absorbed all the water and is cooked.
Now add the sugar and in low flame cook till well combined.
Add extra ghee if your kesari is dry.
Add the fried nuts and cardamom powder,mix and switch off the stove.
Serve the Kesari warm.

Beetroot Kesari

Note:
a) Fry rava well otherwise your kesari will be sticky.
b) Adjust sugar according to the sweetness of the beetroot.
c) Fry the beetroot well till raw smell had disappeared otherwise the end product will taste raw.

Thanks for visiting !
.