Glazed Carrots Recipe / Brown Sugar Glazed Carrots Recipe / Buttery Glazed Carrots / Glazed Carrot Recipe

 

Glazed Carrots

Ingredients

Carrots - 2 medium sized

( peel the skin and cut into finger size 1/4 inch. thick pieces or use baby carrots)

Salt to taste

Brown sugar - 1 tbsp. (heaped)

( add more or less according to the sweetness you want)

Chopped parsley - 2 tbsp

Butter - 1 tbsp

Method

Bring water to a boil in a sauce pan drop the carrots and cook for 2 to 3 minutes only. Do not over cook or till soft.

Heat a pan add the butter , carrots, salt and brown sugar gently mix till the carrots are tender well coated and caramelized.

Switch off the stove sprinkle the parsley and enjoy!

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Gobi Matar Masala / Gobi Mutter Masala / Cauliflower And Pea Curry / Gobi Matar Recipe / Gobi Matar ki Sabzi

Gobi Matar

Ingredients ground to a smooth mixture

Onion - 1 medium size

Ripe tomatoes - 2 medium size

Ginger /Garlic paste - 1 tsp

( grind these ingredients to a fine paste, do not add water while grinding)

Tempering

Oil - 3 tbsp

Ghee - 1 tbsp

Bay leaf - 1

Cinnamon stick - 1 medium size piece

Other ingredients

Gobi / Cauliflower cut into florets - 1 small size Gobi

( sauté Gobi in oil with little salt and turmeric powder till slightly cooked, keep it aside. Do not over cook and break the florets)

Frozen peas - 1 cup (heaped)

Slit green chilies - 6

Red chilly powder - 1 tsp

Jeera powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

MDH kitchen king masala - 1 tsp

Crushed kastoori methi - 1 tsp

Method

Heat ghee and oil in a pan add the tempering ingredients now pour the ground paste and in medium low flame cook till raw smell has disappeared.

Add the dry spice powders and sauté till oil separates from the masala.

Add the peas, green chillies and pour some water and cook till the mixture is thick.

Lastly add the fried gobi mix till well combined and switch off the stove.

Sprinkle the kastoori methi mix and serve as a side dish for Roti.

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Mango Custard Recipe / Easy Mango Custard Recipe / Mango Recipes

Mango Custard

Ingredients

Whole milk - 2 cups

Homemade custard powder - 3 tbsp

( If using store bought custard powder then use 2 tbsps)

Sugar - 1 tbsp

( use more or less according to the sweetness of the mango)

Fresh mango pulp - 1/2 cup

Chopped fresh mangoes few for garnish

Cream 1 tsp to drizzle on top (optional)

Cherry for garnish

Method

Dissolve the custard powder in 1/2 cup of milk, make sure there are no lumps.

Pour remaining milk into a sauce pan and bring it to a boil, reduce flame and pour the diluted custard powder and quickly whisk to avoid lumps. Add sugar and mix till well combined.

Cook the mixture till thick and switch off the stove. Cool the mixture completely.

Mix in the mango pulp and pour it into a bowl and refrigerate till chill.

Just before serving decorate with some mango pieces, cherry and cream drizzled on top.

For more Mango Recipes click HERE

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Thatte Idli Recipe / Tatte Idli Recipe / Steamed Rice Cakes / Karnataka Special Thatte Idli /Thattai Idli / Thatai Idli - Idli Recipes

Thatte Idli

Ingredients

Idly rice - 2 cups

Urad dal - 1 cup

Poha/Aval/Beaten rice - 3/4 cup

Salt to taste

Method
Soak rice and aval together and urad dal separately for 4 to 5 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little (use the drained water for grinding) keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding (use the drained water for grinding) .
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the thatte idly plates & pour a ladle of batter.If you don't have thatte idli plates then use regular small stainless steel plates.
Steam it till cooked may be 3 to 4 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Vazhakkai Pakoda Recipe / Vazhakai Killu Pakoda Recipe / Raw Banana Pakoda / Plantain Pakora / Valakkai Pakoda

Raw Banana Pakoda

Ingredients

Raw banana / Vazhakai - 1 medium size

( remove skin and grate,do not steam or cook the raw banana )

Chopped onion - a handful

Chopped curry leaves - few

Ginger and Garlic paste - 1 tsp

Fennel seeds - 1 tsp

Red chilly powder - 1 & 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Hing - 1/8 tsp

Rice flour - 3 tsps (heaped)

Besan / Kadalai Mavu - 3 tsps (heaped)

Oil to deep fry as needed

Method

Take a wide bowl add all the above mentioned ingredients and 1 tbsp of hot oil.

Mix with your fingers to combine, sprinkle very little water if needed to form a sticky dough.

Do not add too much water then your pakoda will become soggy and will consume too much oil while frying

Heat oil in a pan pinch small portion of the mixture and drop it into the oil,deep fry till light golden brown and crisp on all sides.

Remove it on a kitchen tissue to remove excess oil.

Enjoy!

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Purple Cabbage Soup / Healthy Purple Cabbage Soup / Simple Cabbage Soup / Soup Recipes

Purple Cabbage Soup

Ingredients

Red cabbage chopped - 1/2 of a medium sized cabbage

Chopped onion - 1/2

Chopped garlic - 3

Bay leaf - 1

Jeera/ Cumin seeds - 1 tsp

Oil - 3 tsp

Salt and pepper to taste

Water or Vegetable stock - 6 cups

(add more or less according to the thickness you want)

Cream - 2 tbsp

Purple Cabbage Soup

Method

Heat oil in a pan add bay leaf, cumin, onion and garlic sauté till the onions are transparent.

Add the cabbage and sauté for a minute, pour 4 cups of water/stock and cook till cabbage is soft.

Switch off the flame and let them cool completely. Remove the bay leaf and grind the mixture to a very smooth mixture.

Pour the ground mixture into a pan add remaining stock, salt to taste and bring it to a boil.

Switch off the stove add pepper powder mix in cream and serve hot.

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Tofu Tikka In Air Fryer / Tandoori Tikka Using Air Fryer / Air Fryer Tofu Tikka

Tofu Tikka In Air Fryer

Ingredients for marination

Oil - 2 tsp
Salt to taste

Black salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Kashmiri red chilly powder - 1 tsp
Coriander powder - 1/4 tsp

Jeera powder - 3/4 tsp

Chaat masala - 1/2 tsp
Ginger & Garlic paste - 1 tsp
Curd - 2 tbsp
Crushed kastoori methi - 1 tsp
Besan - 1 tsp
Firm tofu cubes - 12 large pieces

(or  adjust spices according to your taste)

Other ingredients
Butter for brushing on top
Chaat masala to sprinkle on top
Lemon wedges as needed for garnish

Method
Press the Tofu slightly to squeeze out water,pat dry the tofu cubes well to remove extra moisture.
Take a bowl add all the ingredients mentioned under marinate.
Gently mix till all cubes are well coated with the masala.Leave it to rest for at least 30 minutes.
Pre heat Gourmia air fryer at 375 deg. for 10 minutes,arrange the tofu pieces brush the top with melted butter and air fry. Each oven is different so time can vary.Watch it carefully so you don't end up burning.

Turn in between and cook the other side too.Once its light brown on top remove.

Brush the melted butter on top of all the tofu pieces, sprinkle chaat masala on top and serve them with lemon wedges as an appetizer.

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Virgin Mango Mint Mojito / Mango Mojito / Non Alcoholic Mango Mojito - Summer Drink Recipes

Mango Mint Mojito

Ingredients for a glass of drink
Ripe sweet mango - 1 small size
( remove the pulp and grind to a smooth puree,i got 1/4 cup pulp)
Mint leaves - 10
Green small lime - 1/2
( cut into 4 pieces)
Green small lime - 1/2
( squeeze out the juice)
Sugar - 1 tsp or to your taste
Carbonated water/Club Soda - as needed
Crushed Ice cubes - as needed
Method
Take a bowl add the sugar,mint and the lime pieces.
Using a wooden spoon or a muddler ,crush it slightly to release all the flavour,
Now add the mango puree & lime juice to the mint/lime mixture mix and keep it ready.
Just before serving add the crushed ice cubes and pour the club soda to the mango mixture,stir well.
Serve it in a tall glass garnished with lemon slices and mint leaves and serve immediately.

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Mango Milk Recipe / Fresh Mango Flavored Milk / Homemade Fresh Mango Milk / Korean Mango Milk

Korean Mango Milk

Ingredients

Fresh sweet mango finely chopped - 1/2 cup

Sugar as needed

Chopped mango pieces - a handful

Cold milk - 1 & 1/2 cups

Method

Take a microwave safe bowl add the finely chopped mangos and sugar.Cook the mixture for a minute and mash it well using a spoon. You can even cook the mixture on stove top.

Cool the mixture completely and add it into a glass or glass bottle pour cold milk and top it with chopped mangoes.

Mix or shake and serve immediately.

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Steamed Dahi Vada Recipe / No Fry Dahi Vada / Soft Steamed Dahi Vada Recipe /Steamed Dahi Bhalla

Steamed Dahi Vada

Yields: 7 vadas

Ingredients for vada batter

Yellow moongh dal - 1/4 cup

Urad dal - 1/4 cup

Salt to taste

ENO fruit salt - 1/4 tsp

Other ingredients

Boondhi - as needed

Chopped coriander leaves - 1 tbsp

Chopped green chillies - 2

Red chilly powder,Black Salt,Roasted jeera powder - as needed to sprinkle on top.

Thick beaten curd with some salt,a pinch of hing and 1/8 tsp of sugar - 3 cups

Imli chutney/ Sweet Tamarind chutney few drops

Steamed Dahi Bhalla

Method

Wash both the dals well and soak together in fresh water for about 4 hours.

Drain the water out and add the dals into a mixi jar, grind to a fluffy smooth semi thick batter. Do not add too much water while grinding.

Pour the batter in a bowl and using a spool beat for a minute,add ENO fruit salt and gently mix till combined.

Pour 1 or 2 teaspoons of the batter into a greased small stainless steel bowls/katori.

Steam immediately till cooked,cool and gently remove the vadas from the katori and drop it into warm water and leave it for few minutes.

Gently squeeze out excess water and place it on a plate.Pour the thick curd on top till the vadas are well immersed.

Sprinkle the red chilly powder,black salt,jeera powder,green chillies,coriander leaves,imli chutney and boondhi.

Keep in fridge for 30 minutes and serve chilled.

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Mani Puttu Recipe / Steamed Rice Balls In Coconut Milk / Maniputtu Recipe / Kerala Maniputtu Recipe

Mani Puttu

Ingredients for the milk 

Coconut milk - 1/2 cup

Cardamom powder a generous pinch

Sugar - as needed

( mix everything well and sugar is dissolved, keep it aside )

Ingredients for the dough

Idiappam flour - 1/2 cup

Boiling water - 1/2 cup ( add more or less because each rice flour variety is different)

Salt - a generous pinch

Other ingredients

Ghee - 1 tsp

Grated coconut - 1 tbsp

Mani Puttu

Method

Take a wide bowl add the rice flour and salt, slowly add the boiling water little by little to form a soft dough. Roll the dough into small tiny balls.

Take the puttu maker spread some coconut at the base arrange all the ball on top. Close it with the lid and steam till cooked.

Switch off the stove and unmold from the puttu maker on to a plate pour the coconut milk and drizzle some ghee and serve hot.

Note:

Instead of coconut milk you can have it with any spicy curry.

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Badusha In Air Fryer / Badhusha Sweet In Air Fryer / Balushahi Recipe Using Air Fryer / Air Fried Badusha

Air Fried Badusha

Ingredients for the syrup

Sugar - 1 & 1/4 cup

Water - 1 cup

Cardamom powder - 1/2 tsp

Saffron Strings - few

Lemon juice - 3 drops

Yellow food colour - a pinch ( optional)

( Dissolve sugar in water add food colour and cook till the syrup reaches to a sticky consistency, no need to wait for any string consistency. Switch off the stove add cardamom powder,lemon juice and saffron strings mix and keep it aside)

Ingredients for the dough

Maida / All purpose flour - 1 cup 

Salt - a generous pinch

Ghee - 1/4 cup

Water - 1/4 cup

Baking powder - 1/2 tsp

Air Fried Badusha

Method

Take a wide powder sieve maida, baking powder and salt together,

Add ghee and mix till they look a crumbled texture. Slowly add water and make a soft flaky dough.

Pull the dough into 2 parts and mix, repeat this process for about 6 times to give a flaky texture.

Cover and rest for 10 minutes.Divide the dough into small balls and gently between your palms roll and flatten them. Using your thumb make an impression in the middle.

Brush both sides with oil and air fry at 350 deg. for 16 minutes till light brown on both sides and inside is well cooked.

Dip each air fried badusha both sides into the syrup and rest for few seconds and arrange it on a plate.

Sprinkle nuts on top as decoration and enjoy!

Note:

I have used Gourmia air fryer each air fryer is different so temperature and time may vary.

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Steamed Fish With Lime and Garlic Recipe / Thai Lime & Garlic Steamed Fish / Pla Kapong Neung Manao

Steamed Fish with Lime Garlic Coriander

Ingredients for the sauce

Crushed coriander leaves with the stems - a handful

Crushed green chillies - 2

Ripe red chilly - 1

Crushed garlic - 4

Fish sauce - 2 tbsp

Vegetable stock - 2 cups

Salt to taste

Lemon juice - 1/2 of of medium size lemon

Sugar - 1 & 1/2 tsp

( Take a bowl mix the above ingredients and keep it aside)

Ingredients for steaming

Fish fillet - 1 medium size

Lemon grass stalks - 2

Salt to taste

Steamed Fish With Lime And Garlic

Method

Place the fish and lemon grass in a bowl sprinkle some salt and steam for 5 minutes.

Remove the lid and pour the sauce on top of the fish cover again  and steam for a minute and switch off the stove.

Remove the lemongrass stalks and serve hot with rice.

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Mughlai Egg Curry / Egg Curry In Mughlai Style / Egg Curry - Egg Recipes

Mughlai Egg Curry

Ingredients ground to a smooth paste

Tomato - 2

Fried onions - 1 cup 

Green chillies - 4

Ginger and garlic paste - 3/4 tsp

Whole black pepper - 3/4 tsp

Shajeera - 1/2 tsp

Cloves - 3

Cardamom - 2

Cashew nuts - 1 & 1/2 tsp, Almonds -12 , Poppy seeds - 1 tsp ( soaked in water for 30 minutes)

( Grind the above mixture to a smooth paste)

Tempering

Oil - 2 tbsp ( add more if needed)

Ghee - 1 tbsp

Jeera - 1/2 tsp

Bay leaf - 1

Cinnamon - a small piece

Other ingredients

Boiled eggs - 4

( Saute in oil with little red chilly powder,salt and turmeric powder till the outer skin is light brown)

Cream - 2 tbsp

Crushed kastoori methi - 1 tsp

Garam masala - 1 tsp

Cumin powder - 1/4 tsp

Red chilly powder - 1 tsp

Coriander powder - 3/4 tsp

Salt to taste

Method

Heat oil and ghee in a pan temper with bay leaf, cinnamon and jeera.

Add the ground paste, salt and dry masala powders, saute till oil separates the masala.

Add the eggs and pour some water cover and cook in low flame till thick.

The masala will splutter so be careful when stirring in between.

Switch off the stove and add the kastoori methi, cream and garam masala,mix well.

Serve hot with Naan,Roti,Poori or with Rice.

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Paneer Bhatura Recipe / Paneer Batura Recipe / Bhatura Recipe - Bhatura Without Yeast or Baking Powder

Paneer Bhatura

Yields: 4 small bhaturas

Ingredients

All purpose flour / Maida - 1 cup (heaped) 

Salt to taste

Homemade fresh paneer - 1 tbsp (heaped)

( boil 1 cup of milk reduce the flame and add 2 tbsp of sour curd and mix, Once curdled switch off the stove,filter to remove paneer from whey water. To curdle the milk DO NOT add vinegar or lime juice. )

Whey water as needed to make the dough

Oil to fry bhatura - as needed

Method

Take maida and salt in a bowl add the fresh paneer and mix.

Slowly add the whey water and make a soft dough.Cover the dough and rest for 30 minutes.

Divide the dough into equal size balls and dust with dry flour and roll it out into semi thick circle.

Heat oil in a pan gently side the bhatura into the hot oil press with a ladle for the bhatura to puff.

Flip and fry till both side also puffs up and slight brown. 

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

Enjoy with your favorited gravy!

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Bun Dosa Recipe / Soft Thick Spongy Dosa Recipe - Dosa Recipes

Bun Dosa

Ingredients

Idli Rice - 1& 1/2 cups

Thin Aval / Poha - 3/4 cup

Freshly grated coconut - 3/4 cup

Fenugreek seeds - 1/2 tsp

Salt to taste

Tempering

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Finely chopped green chillies - 4

Method

Wash and soak rice and fenugreek seeds together for 4 to 5 hours and poha seperately for 30 minutes.

Grind the rice,poha and coconut together to a semi smooth batter.Batter should be slighlty thinner than Idli batter.

Add salt and mix well,cover the batter and rest to ferment overnight.

Next day heat oil in a pan and temper with above ingredients and pour it into the batter and mix well.Add water to dilute if the batter too thick.

Take a curved kadai or appam kadai smear oil and pour a ladle of batter,do not spread.Pour some oil around the dosa,cover with a lid and cook till light brown at the bottom.Gently flip and cook the otherside.

Remove from the kadai and serve hot with any spicy chutney.

Note:

Adding baking soda is optional.Add only if the batter is not fermented well.

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Mushroom Meatballs / Vegetarian Mushroom Meatballs / Meatless Meatballs

Mushroom Meatballs

Ingredients

Finely chopped white mushrooms - 4 cups

Garlic salt - to taste

Onion powder - 1 tsp

Pepper powder - 1/2 tsp

Red chilly flakes - 1 tsp

Itallian seasonings - 1 tsp

Bread crumbs - 5 tsp

Fresh shredded Parmesan cheese - a handful

Olive oil - 1 tbsp

Meatless Meatballs

Method

Heat oil in a wide skillet add the mushrooms and sauté in high flame.

Add garlic salt,onion powder, pepper powder and red chilly flakes, saute for few more minutes and switch off the stove. Mushrooms will start to leave water if sautéed too much.

Cool the mixture add 3 tsp of bread crumbs and parmesan cheese, mix till extra water is absorbed from the mushroom.

Roll it into small balls and dust with the remaining bread crumbs.

Apply some oil on all sides of the balls.

Pre.heat Gourmia air fryer at 350.deg for 15 minutes. Arrange the ball in a single layer and cook till done, in-between shake the basket once for even browning.

Garnish with freshly chopped parsley and parmesan cheese.

Mix the mushroom meatballs into the pasta sauce and serve with spaghettis or any kind of pasta.

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Grapefruit Rice / Grapefruit Puliyohara / Grapefruit Puliyodharai / Variety Rice Recipes

Grapefruits from my mini garden.

Grapefruit Rice

Ingredients

Grape fruit juice -1 cup

(I used the yellow flesh fruit not the pink)

Salt to taste

Cooked rice-1 cup

(grains separate)

Tempering

Oil-5tsp

Mustard-1tsp

Urad dal -1 & 1/2 tsp

Channa dal-1tsp

Chopped green chillies-2

Grated ginger -1/2tsp

Peanuts-a handful

Curry leaves-little

Turmeric powder-little

Hing-1/4tsp

Method

Heat oil in a pan temper it with above ingredients.

Add grape fruit juice , salt & turmeric powder & switch off the stove.

Take a kadai add the rice and pour the required quantity of the mixture in low flame mix till well combined.

Switch off the stove and serve it hot with potato chips & pickle.

Note:

The tempered mixture can be stored in fridge for a week.

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Ulli Karam Recipe / Onion Karam

Ulli Karam

Ingredients

Thinly sliced onion - 1 large

Garlic - 4

Salt to taste

Red chilly powder -  3 tsp

Roasted whole coriander seeds - 1 tsp

Jeera - 1 & 1/2 tsp

Peanuts - a handful

Curry leaves - few

Oil to deep fry the onions as needed

Ulli Karam

Method

Heat oil in a pan add the sliced onions and a pinch of salt in medium high flame fry till brown and crisp,remove to a plate.Do not over fry and burn them

In the same oil fry peanuts and curry leaves and transfer to a plate.

Take a mixi jar add the garlic,jeera,roasted coriander seeds,salt and chilly powder,grind in intervals till crushed.

Add this into the fried onion,peanut,curry leaf mixture and mix well using your hands till well combined or pulse the whole mixture once in a mixi.

Mix with hot rice and enjoy!

Onion Karam

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Nannari Paal Sarbath / Milk Sarbath / Paal Sarbath / Summer Drinks Recipes

Nannari Paal Sarbath

Ingredients

Cold milk - 1 cup

Sabja seeds/Basil seeds - 1 tsp

( soak it in water for 10 minutes till they are doubled in size)

Homemade Nannari syrup - 2 tsp or as needed

Ice cubes - as needed

Method

Take a glass add the milk,soaked sabja seeds and nannari syrup,mix well.

Add ice cubes and serve immediately!

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Ponnangani Thogayal / Ponnangani Thuvayal / Ponnanganni Keerai Thogayal

Ponnanganni Keerai Thogayal

Ingredients

Washed and chopped ponnangani keerai - 1 small bunch

Tamarind - a small gooseberry size

Salt to taste

Grated coconut - 1/8 cup

Urad dal and Channa dal - each 2 tsp

Green chillies - 6

Hing - 1/4 tsp

Turmeric powder - 1/4 tsp

Ginger - a very small piece

Oil - 2 tsp

Method

Heat oil in a pan fry urad dal and channa dal till light brown.

Add remaining ingredients and fry till keerai is shrunk. Cool the mixture add
very little water and grind to a thick thogayal.

Mix with hot rice and enjoy!

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Mulakushyam Recipe / Moloshyam Recipe - Kerala Recipes

Mulakushyam

Ingredients

Yellow moongh dal - 1/3 cup

(washed well)

Avarakai chopped - 2 cups

Turmeric powder - 1/2 tsp

Salt to taste

Pepper powder - 1 tsp

Slit green chillies - 4

Chopped onion - a handful

Curry leaves few

Coconut oil - 3 tsp

Water as needed ( around 2 & 1/2 cups or according to the thickness you want)

Method

Take a pressure cooker add the washed moongh dal,chopped avaraikai,salt,turmeric powder.pepper powder, 1 tsp oil coconut oil, onions,few curry leaves and green chillies,pressure cook till soft then mash it slightly.

Add remaining coconut oil ,curry leaves mix and serve with plain rice.

Note:

Usually this dish is made with Ash gourd,

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Nannari Sharbat Recipe / Nannari Sarbath / Nannari Syrup Recipe / Homemade Nannari Syrup - Summer Drinks Recipes

Nannari Sharbath

Ingredients

Nannari roots - 100 gms

Jaggery - 500 gms ( If the jaggery your using is too sweet then reduce)

( sugar can be used in this recipe)

Crushed ginger - 1 tbsp

Water - 6 cups

Nannari Sarbat

Nannari Syrup

Method

Using a mortar and pestle break open the roots to remove the white stick from the middle ( see picture).

Then wash the roots couple times and soak it in 6 cups of water for 24 hours or overnight.

Next day transfer to a pan add the jaggery and crushed ginger and give a boil.

In low flame boil till the syrup becomes semi thick consistency,this will take around 30 minutes.

Switch off the stove cool completely, pour it into a clean bottle and store it in fridge.

How to make the drink?

Take 2 tbsp of the syrup in a glass pour chilled water squeeze some lemon juice,mix and enjoy!

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