Paneer Pulao Recipe / Paneer Rice Recipe

Paneer Pulao

Ingredients
Paneer cubes-1 &1/2 cups
(slightly saute it in oil till light brown on all sides)
Basmati rice-1 cup
Water-2 cups
Salt to taste
Sliced onion-1tbsp
Chopped mint leaves-1tsp
Slit green chillies-2
Tempering
Oil & Ghee-each 1tsp
Shajeera-1/2tsp
Whole pepper-5
Bay leaf,cardamom,cloves- each 1
Cinnamon-a very small piece
Method
Heat oil & ghee in a pan, temper it with above ingredients.
Fry onion,chillies & mint till light brown in colour.
Add the rice fry for a minute,pour water add salt to taste.Add the fried paneer pieces,cover it with a lid.
In low flame cook till the rice is done.
Serve hot with any side dish you like.

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Pavakkai Vathal / Bitter Gourd Vathal / Sun Dried Bitter Gourd

Pavakkai Vathal

Ingredients
Medium size bitter gourd -6
Salt-2 tsp or little less
Water -5 cups
Turmeric powder-1tsp
Method
Cut the bitter gourd into semi thick circles.
Boil water with salt & turmeric powder.
Add the cut bitter gourd & in medium high flame boil till its 3/4th cooked or for 5 minutes.
Switch off the stove,drain out the water completely.
Spread these semi cooked bitter gourd in a tray.
Dry these for couple of days in hot sun till its crisp.
Store it in a container.
Deep fry in medium hot oil when needed.
Can be eaten with sambar rice or add it to Puli kuzhambu.

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Brown Rice Dosa Recipe / Crispy Brown Rice Dosa Recipe

Brown Rice Dosa

Ingredients
Brown rice-3 cups
Urad dal-1 cup
Channa dhal, moongh dal,Thur dhal- Each-1/3 cup
Poha/beaten rice-1 cup
Methi / fenugreek seeds-1tsp
Salt to taste
Oil-to make dosa.
Method
Wash & soak rice,dals & methi together for 6 hours & soak poha separately for an hour.
Grind everything to a smooth semi thick batter.
Add salt to the batter mix & leave it to ferment for 8 hours.Next day mix it well,if your batter is very thick add some water & dilute.
Heat a tawa pour a ladle of batter,spread it to a thin circle.Pour oil around the dosa,cook till crisp & light brown on all sides.
Do not flip the other side,your crispy dosa is ready to serve with any chutney you like.

Courtesy:thechefandherkitchen....

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Rava Vadiyalu Recipe / Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam

Rava Vadiyalu

Ingredients
Sooji / Rava / Semolina -1 cup
Water-8 cups
Salt - to taste ( about 3/4 tsp)
Jeera/cumin seeds -1tsp
Green chillies-2
Ginger -a small piece

Rava Vadam

Method
Grind ginger,green chillies & salt to a smooth paste.
Boil water in a heavy bottom pan add the jeera & ground paste.
Reduce the flame & add the rava ,stir it continuously to avoid forming of lumps.
Cook this mixture till rava is cooked & its slightly thick.
Switch off the flame,while still warm spread a plastic sheet & drop a spoon full of batter & spread.Do not spread it very thin.
Dry these for 2 days or till its completely dry & crisp.
Remove from the sheet & store them in a container.
Deep fry these vadiyalu/Vadam in hot oil & enjoy!

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Paneer Korma Recipe / Paneer Kuruma / Paneer Kurma Recipe

Paneer Korma

Ingredients fried in 2tsp of oil till light brown & ground to a smooth paste
Chopped onion-1/4
Chopped tomato-1 large
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/8tsp
Coriander powder-1/2tsp
Green chillies-2
Ginger & Garlic paste-1tsp
Fennel seeds-1tsp
Cloves-2
Cinnamon-a small piece
Poppy seeds-1tsp
Coconut-2tsp
Almonds-6
Other ingredients
Paneer cubes-1 & 1/2 cup
(slightly tossed in oil)
Tempering
Oil-4tsp
Cinnamon-a small piece
Bay leaf-2
Cloves-2
Cardamom-2
Method
Heat oil in a pan temper it with above ingredients.
Pour the ground paste & saute for couple of minutes till oil separates the pan.
Pour enough water for making the gravy,cover & in medium low flame cook the gravy till its semi thick.
Add the paneer cubes & give a boil,switch off the stove.
Garnish with curry leaves,serve it with roti or poori......

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Palak Raita Recipe / Palak Ka Raita / Spinach Raita - Spinach In Yogurt

Palak Raita

Ingredients
Steamed & finely chopped spinach/palak-1/2 cup
Chopped fresh mint leaves-10
Chopped green chillies-1
Thick beaten curd-1 cup
Black pepper powder & Salt to taste
Black salt-a pinch
Roasted & powdered jeera/cumin -1/2tsp
Method
Beat the curd with salt,pepper powder,jeera powder & black salt.
Add the chopped spinach,mint & green chillies,mix it well..
Serve the raita cold with any flavoured rice or roti.

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Vegetable Cutlets /Mixed Vegetable Cutlets - How to make Vegetable Cutlets.

Vegetable Cutlet

Ingredients
Potato boiled & mashed-4
Finely chopped or grated mixed Vegetables of your choice -1 cup
Ginger & Garlic-1tsp
Green chillies crushed-2
Coriander leaves-1/4 bunch
Mint chopped -1tsp
Turmeric powder-1/4tsp
Garam masala powder-1/2tsp
Amchur powder-2 pinch (optional)
Salt to taste
Onion chopped-1/2
Jeera-1 tsp
Oil to deep fry
Outer covering ingredients
Maida/All purpose flour-3tsp
(dilute it in little water)
Bread crumbs for coating required amount
Method
Heat 1 tsp of oil temper it with jeera & garam masala powder.
Add the onions fry it till light brown,now add the ginger & garlic paste,green chillies & the mixed vegetables,fry it till the water has evaporated from the vegetables.
Add salt ,turmeric powder,coriander leaves,mint & potato,mix it well .
Switch off the stove & cool the mixture.
Take small balls from the mixture & shape it into desired shapes.
Dip it in maida paste then roll it in bread crumbs,keep it in fridge for at least 10 mins.
Then shallow fry them in little oil till crisp & light brown on all sides.
Serve it with ketchup.
Tips
If you don't have bread crumbs substitute with rava.
Deep fry them in medium high flame.

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Crab Pepper Masala / Nandu Milagu Masala Recipe / Crab Masala Recipe

Crab Pepper Masala

Ingredients
Blue crabs-3
(cleaned & cut)
Salt to taste
Turmeric powder-1/2tsp
Pepper powder-1tbsp
Coriander powder-1 & 1/2tsp
Dessicated coconut-1tbsp
Chopped onion-1
Chopped tomato-3
Ginger & Garlic paste-1tsp
Tempering
Oil-1tbsp
Fennel seeds-1tsp
Cinnamon-a small piece
Green chillies-3
Red chillies-3
Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown,now add the tomato,ginger ,garlic paste,coconut & all dry masala powders.
Fry till raw smell disappears,sprinkle very little water
Add the cleaned crabs,cover & in low flame cook.
Cook it till the masala leaves the sides of the pan & its dry.
Garnish with curry leaves & serve hot with hot rice.

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Koozh Vadam Recipe / Koozh Vathal / Arisi Vathal Recipe / Rice Vathal

Koozh Vadam

Ingredients
Raw rice- 1 cup
( I used sona masoori rice)
Sago/sabudhana/Javvarisi-1/4 cup
( I used milk white big variety sago)
Salt to taste- I added 1tsp
Hing-1tsp
Small green chillies-4
Jeera/cumin-1 tsp
Water- 3 cups
Method
Wash rice & sago together,pour water just above the rice & leave it overnight.
Next day grind the soaked rice,sago,hing,salt & green chillies to a very smooth paste.You can add water while grinding
Consistency should look like a semi thick dosa batter.
Boil 3 cups of water in a heavy bottom pan,add the jeera now reduce the flame & pour the ground mixture.
Keep stirring constantly in medium low flame , cook till the mixture thickens & no lumps formed.
Wet your hands take a small ball from the mixture to check if cooked.The dough should not be sticky & its easy to roll like a ball then your dough it ready.
Fill the murukku press with the dough,i used single star shaped plate.
Squeeze it out directly onto a wet cloth or on a thick plastic sheet.
Dry it in hot sun for at least 3 days,then peel it out from the sheet & dry till crisp.
Store it in a container.
Deep fry in oil when ever needed & enjoy!
Note:
a) Amount of water depends upon the quality of rice & sago,so keep some hot water ready while cooking the dough.
b) Add chillies according to your taste.

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Sesame Ladoo Recipe / Nuvvula Unda / Til Ka Ladoo Recipe / Til Ke Laddoo

Sesame Ladoo

Ingredients
Roasted & powdered  white sesame seeds -1 cup
Brown sugar-1 cup
Melted ghee-3tsp
Method
Mix above ingredients in a bowl.
Pour the warm melted ghee & mix it well.
Roll it out into tight balls while still warm.
Store it in a jar.
Note:
You can also use grated jaggery in this recipe.
Do not burn the sesame seeds while frying.Sesame should be just light golden brown.
You can add cardamom powder for flavour.

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Beerakaya Pottu Podi Recipe / Beerakaya Tokku Podi Recipe / Ridge Gourd Skin Podi Recipe

Beerakaya Pottu Podi

Tempering ingredients
Oil-2tsp
Mustard-1/2tsp
Urad dhal-1tsp
Jeera/cumin seeds-1tsp
Red chillies-3 or Red chilly powder - 1/2 tsp

Curry leaves-little
Hing-a pinch
Turmeric powder-1/8tsp
Crushed garlic-4
Thick tamarind juice-1tsp or Amchur powder (optional)

Salt to taste
Other ingredients
Ridge gourd skin/Beerakaya peel-3 cups
(With very little water and grind to a coarse paste,squeeze out excess water.Don't discard the water you can use it in gravys or in making chapathi dough.
Heat a pan, in low medium flame dry roast the paste till all the water has evaporated & its completely dry,keep it aside).

Beerakaya Pottu Podi

Method

Heat oil in a pan & temper it with above ingredients.
Switch off the stove & add the dry roasted peel & mix it well.
Cool & store it in fridge.
Mix it with hot rice & enjoy.

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Lemon Pickle Recipe / Nimboo ka Achar Recipe / South Indian Lemon Pickle Recipe

Lemon Pickle

Ingredients
Large yellow lemon-10
(cut into small pieces)
Chilly powder-1/2cup
Salt-1/4 cup
Turmeric powder-1tsp
Sesame oil-1cup
Mustard seeds-1tbsp
Crushed fenugreek/ methi seeds-1tsp
Hing-1tsp
Method
Take a clean dry jar add the cut lemons,salt & turmeric powder.Mix it well & leave it covered for 3 days.
Each day just mix it well with a clean spoon.
The 3rd day mix the chilly powder to the soaked lemon.
 Heat oil in a pan & temper it with mustard,hing & methi seeds.
Cool the tempering & pour it into the pickle.Mix it well & best served with curd rice.
Store this pickle in fridge.
Note:
Always use dry spoon to take pickles.
This pickle should be stored in fridge.
Add salt according to your taste.

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How to store Green Chillies In Fridge?

Easy way to store green chillies in fridge for more than 3 weeks & keeping them fresh.

 Remove the stems from the green chillies.Place a kitchen paper in a dry plastic container.

Place the green chillies on the kitchen paper,cover it with another kitchen paper.
Close it with a lid & store in fridge.

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Thanks Vineela for the tip.

Javarisi Vadam / Sago Vadaam / Javvarisi Vathal Recipe

Javarisi Vadam

Ingredients
Sago/Sabudhana/Javvarisi - 1 cup
(I used the milk white big variety sabudhana)
Water-4 cups
Salt - around 3/4 tsp
(check the taste if needed add more)
Green chillies-4 big long variety
Jeera/cumin seeds-1/2 tbsp
Hing-1tsp
Lemon -1/2

Method
Pour water just above sago & leave it covered overnight.
Next day grind salt,green chillies & hing to a smooth paste,keep it aside.
Boil 4 cups of water,add the soaked sago into the boiling water.
In medium low flame cook till the sago is transparent & semi thick like soup,switch off the flame.
Now add the ground paste,jeera & squeeze out 1/2 of a big lemon,stir it well.Let it cool a bit,check salt if needed add more.
Spread a thick plastic sheet in the sun.
Take a spoon of the sago mixture spread it slightly.The thickness should not be too thin.
Let it dry in sun the whole day,flip it over to the other side & dry the next day.
The 3rd day place it on a tray or plate & dry it completely.Store it in container.
Deep fry these vadams in hot oil & enjoy!!!!

Note:
Some add butter milk to the mixture to get a nice water colour.
Add chillies according to the taste of your family.
If you want colourful vadam,add food colour to the cooked mixture.

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Pulikaichal Recipe / Pulikachal / Pulikatchal Recipe / Puliyogare Recipe / Puliyodharai Recipe - A Spicy Tamarind Sauce to makeTamarind Rice.

This is a another version in making Pulikaichal.Check the traditional  version  HERE.

Pulikachal

Ingredients fried till light brown in 1tsp of oil

Coriander seeds-2tbsp
Channa dal-1/2tbsp
Mustard-1/2tbsp
Jeera-1/2tbsp
Sesame seeds-1tbsp
Urad dal-1tbsp
Whole pepper-1tbsp
Peanuts-1tbsp
Methi/Fenugreek seeds-1/2tsp
Red chillies-6
Curry leaves-10
Grated coconut-1/4 cup
(cool the fried ingredients & make a smooth powder)

Tempering

Sesame oil-little more than 1/4 cup
Mustard-2tsp
Red chillies-2
Urad dal-1tsp
Channa dal-2tsp
Peanuts-4tsp
Sesame seeds-2tsp
Curry leaves-little
Hing-1tsp

Other ingredients

Salt to taste
Turmeric powder-1/2tsp
Semi thick tamarind juice-3 cups

Method

Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice,turmeric powder & salt,give a nice boil , mean while take 4 to 5 tbsp of the ground powder,pour 1/2cup of water dilute to make sure there are no lumps.Pour this into the boiling tamarind juice.
Cook the whole mixture till thick & oil separates from sides of the pan.
Switch off the flame, add required amount of the paste to hot rice, mix well & serve.
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Inspired by srefoodblog

Click HERE for Kovil Style Puloyodharai

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Kulfi Recipe / Easy Kulfi Recipe / Pista Almond Kulfi / Indian Ice Cream Kulfi

Kulfi

Ingredients
Evaporated milk - 1 can (354 ml )
Condensed milk -1 can ( 14 oz )
Whole milk -1/2 cup
(If you think is too sweet then add extra 1/2 cup of whole milk.)
White bread -1 slice
(I used brown bread in this recipe because it gives nice colour to the kulfi)
Crushed saffron a generous pinch
Cardamom powder-1/4tsp
Chopped pistachio & almonds-each 1tsp

Kulfi

Method
Remove the crust from the bread slice its optional.Dry grind the bread to a smooth powder.This will look like bread crumbs.You can also crumble it with your fingers.
Take a bowl & mix all above ingredients including the bread crumbs.
Blend everything together.
Pour these in kulfi moulds / Popsicle moulds or any plastic container & freeze them overnight or at least 8 hours.
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.
Enjoy this easy version Kulfi, a best summer Ice cream!

Note:
a)If you think is too sweet then add extra 1/2 cup of milk.
b)You can also crush the nuts in mixi instead of chopping.

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Aval Appalam Recipe / Avalakki Happala Recipe - Karnataka Style Appalam

Aval Appalam

Ingredients
Aval/poha/flattened or beaten rice-3 cups

Search Results3 cups

(Powder them to a very fine powder)
Curd-3/4 cup
Sago-1/4 cup
Salt to taste
Hing-1/2tsp
Green chillies-2 medium size
Coconut oil-1tsp
Maida/All purpose flour for dusting
Method
Soak sago in water for 30 minutes.Pour some water & cook the sago till its transparent.Keep it aside
Take a blender & grind cooled cooked sago,curd,salt,hing & green chillies to a very smooth liquid.
Pour this in a bowl to this add the powdered aval & coconut oil, knead it to a tight dough.
Take small balls,dust it with maida & roll it out into very thin small circles.
Place it on a plastic shhet or tray & dry these appalams in sun for 2 days or more till its completely dry.
Store it in a tight container.
Deep fry in medium flame till crisp & light brown on both sides & enjoy!

Note:
If you think your dough is a bit loose add some more aval powder to form a dough.
Deep fry these appalams in medium low flame till both sides are light brown & enjoy!

Recipe from a TV show.

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Melon Mojito Recipe / Honeydew Melon Summer Drink

A refreshing summer drink is ready!!

Melon Mojito

Ingredients
Cubed honeydew-2 cups
Coconut water-2 cups
Lemon juice-1tsp
Sugar-2tsp(optional)
Mint leaves-6
Ginger -a small piece
Ice cubes
Method
Blend all above ingredients to a smooth liquid.
Strain it if you want,its optional,serve it with few mint leaves & ice cubes.
This is a perfect summer drink,enjoy!!!

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Bok Choy Thogayal Recipe / Bok Choy Chutney Recipe / Keerai Thogayal Recipe

Bok Choy Thogayal

Ingredients fried in 1tsp of oil till slightly fried
Bok Choy chopped-2 cups
Green chillies-3
Turmeric powder-1/4tsp
Salt to taste
Tempering
Oil-2tsp
Mustard,Urad dal,Jeera/cumin-each-1/4tsp
Curry leaves-few
Red chillies-2
Other ingredients
Tamarind-1tsp
Garlic-3
Method
Take a blender add the fried bok choy mixture,tamarind & garlic.
Blend this to a semi smooth thick paste.Do not add too much water while grinding.
Heat oil in a pan & temper it with above ingredients.
Pour this into the ground chutney,mix & serve it with plain rice.

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Onion Pakoda / Vengaya Pakoda Recipe / Crispy Onion Pakoda Recipe / Ulli Pakodi - South Indian Style Pakoras

Step by step method/picture to make Onion Pakodas

Onion Pakoda

Ingredients

Besan/Gram flour-1 cup
Rice flour-1/2 cup
Cooking soda-a very small pinch
Hot oil-1tbsp
Salt to taste
Jeera/cumin-1/4tsp
Sliced onion-1/2
Chopped green chillies-2
Chopped curry & mint leaves-a handful
Hing-a pinch
Ginger & garlic paste-1/2tsp
Water very little (just to sprinkle)
Oil-to deep fry

Method
Mix all above ingredients together in a wide bowl.
Sprinkle very little water & mix it well.It should look like bread crumbs.
Do not add too much water as we add for making bajji.
Heat oil in a pan,drop small portion of mixture into the hot oil.
In medium high flame fry till crisp & golden brown on both sides.
Remove them on a kitchen paper for extra oil to get absorbed.
Serve them hot!

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Brinjal Raita / Kathirikkai Thayir Pachadi / Baingan Ka Raita Recipe / Eggplant Raita Recipe / Roasted Brinjal Raita

Brinjal Raita

Ingredients
Long purple thin brinjals-1
(Apply 1/2tsp of oil & roast the outer skin in oven or on stove till well roasted & black.Cool the brinjal & scoop out the pulp.Mash it well)
Salt to taste
Curd-1 cup
Ingredients for grinding to a smooth paste
Coconut-2tsp
Chopped coriander leaves-1tbsp
Green chillies-1
Ginger a small piece
Jeera-1/4tsp
Tempering
Oil-1tsp
Mustard,jeera,uraddhal-each 1/4tsp
Red chillies-1
Curry leaves-little
 Hing-1/4tsp
Method
Beat the curd with salt.
Add the mashed brinjal & ground paste to the curd,mix it well.
Heat oil in a pan & temper it with above ingredients,pour it into the curd mixture.
Mix & serve them with rice or roti.

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.

Masala Grilled Fish Recipe / Grilled Fish Recipe

Masala Grilled Fish

Ingredients for marinating the fish
Fish fillets-4
(I used frozen tilapia)
Ground onion paste-2tsp
Ginger & Garlic paste-1/2tsp
Crushed curry leaves-1tsp
Salt to taste
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Pepper powder-1/2tsp
Jeera/cumin powder-1/4tsp
Fennel powder-1/2tsp
Cinnamon powder-a pinch
Cloves powder-a pinch
Oil-1tsp
Method
Mix all above ingredients in a bowl,apply the masala to both sides of the fish.
Marinate the fish for 20 minutes.Grill the fish in oven till cooked & light brown on both sides.
Serve it with some lime juice squeezed on top.

Note:You can also shallow fry the fish if you like.

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Rainbow Cup Cake Recipe / Colourful Cupcake Recipe

Rainbow Cup Cake

Ingredients
Maida/All purpose flour-1 & 1/2 cups
Sugar-1/2 cup + 1tbsp
Eggs-2
Vegetable oil-1/2 cup
Buttermilk-1/2 cup
Salt-1/4tsp
Baking powder-1 & 1/2 tsp
Vanilla essence-1/2 tsp
Food colours of your choice-few drops
(I used red,yellow & green)
Method
Sieve maida ,salt & baking powder,keep it aside.
Beat oil,eggs,essence,butter milk & sugar till sugar is dissolved.
Slowly mix in the dry ingredients,gently stir until just combined.
Divide the batter into 4 equal parts,mix 3 colours separately in the bowl & keep one bowl as plain.
Mix the colours well so no streaks of plain batter remain.
Pour a tablespoon of yellow batter in a non stick muffin pan,on top green batter,next white & end it up with red batter.
Preheat the oven at 350 deg & bake for 15 minutes or till done..
Cool & serve them.

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Curd Rice Recipe / Thayir Sadam Recipe/ Bagala Bath Recipe /South Indian Curd Rice Recipe /Perugu Annam Recipe /Daddojanam Recipe

Curd Rice

Ingredients
Rice -1/2 cup
( Cook the rice with 3 cups of water & little salt).
Butter-2tsp
Warm milk-1/4 cup
Thick curd-3/4 to 1 cup
Tempering
Oil-1tsp
Mustard -1/2tsp
Chopped green chillies-2
Grated ginger-1/4tsp
Curry leaves-few
Hing-1/4tsp
Method
Once your rice is cooked,allow it to cool a bit,add milk & butter.
Mash the rice well & keep it aside.Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the rice & add the curd to the warm rice.
Mix everything well,garnish it chopped coriander leaves.
Serve the curd rice with any pickle you prefer.

Note:
a) Do not add curd to hot rice,make sure its warm.
b) If serving for any party adding fruits gives a great look for your curd rice.I prefer to add pomegranate,grapes,raisins,grated carrot,bits of raw mango & grated cucumber.
Do not add these in advance,add them just before serving.
c) While tempering cashew nuts can also be added.
e) Milk is added to avoid sourness when packing it for a lunch box.
f) Curd rice can be served warm or cold.
g) Instead of green chillies some people add crushed mor milagai or dry red chillies.
h) For a rich curd rice always use whole milk curd,if you are using fat free curd then add 1 or 2 tbsp of sour cream.While preparing for partys i always use sour cream.

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Neer Mor Recipe / Neer More Recipe / Spiced Butter Milk - Sri Rama Navami Recipe

Sri Rama Navami Recipe

.

Neer Mor/ Spiced Buttermilk

Ingredients

Curd-1/4 cup
Water -1 cup
Chopped curry & coriander leaves- 1tsp
Grated ginger-1/2 tsp
Chopped or crushed green chillies-1
Salt to taste

Method

Whisk water ,curd & salt to make sure there are no lumps.
Now add all above ingredients to the buttermilk.
Serve it cold!

Note:

You can temper it with some mustard & hing.
Some people squeeze little lime juice for extra taste.
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