Garlic Pull Apart Bread / Garlic Parmesan Pull Apart Bread / Garlic Bread Recipe

Garlic Pull Apart Bread

Ingredients for the dough
All purpose flour-3 & 1/2 cup
Dry yeast-2tsp
Warm water-1 &1/3 cup
Sugar-1tsp
Olive oil-2tbsp
Salt-2tsp
Ingredients for the coating
Melted butter-1/4 cup
Dried parsley-1tbsp
Minced garlic-3
Chilly flakes-1tsp
(mix all above ingredients together)
Other ingredients
Parmesan cheese-1/4 cup

Garlic Pull Apart Bread

Method
In a bowl stir together water,yeast & sugar,rest it for 10 minutes till its foamy.Mix flour,salt & oil in another bowl,slowly pour the yeast mixture & knead it to a smooth dough.
Dust a kitchen counter top with little flour & knead the dough for 8 minutes until the dough is elastic.
Grease a bowl with little oil & cover the dough with a wet cloth & leave it to ferment for 2 hours,or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes,chilly flakes, and minced garlic,keep it aside.
Punch the dough,tear off small pieces of dough(a size of a small lemon).Coat each ball into the butter mixture.Place each ball at the bottom of a bundt pan.Repeat this process until you have one layer of dough balls.
Sprinkle the Parmesan cheese,continue layering the dough balls and cheese until you have 2 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size around 20-30 minutes.
Pre .heat an oven to 350 F deg. bake it for 30 minutes or till slight golden brown on top.
Cool completely & serve it with marinara sauce or spread butter & serve it warm.....

Courtesy;Pastryaffairs.com with a slight change...

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Singapore Curry Noodles /Curried Singapore Noodles /Singapore Rice Noodles Recipe

Singapore Curry Noodles

Ingredients
Cooked Rice noodles-1/2 pck
(I used vegetarian noodles)
Salt to taste
Frozen stir fried vegetable mix-2 cups
(Blanched,you can also use fresh vegetables)
Sliced carrots(blanched)-1/4 cup
Chopped ginger & garlic-each 1 &1/2 tsp
Diced onion-1/4
Diced capsicum-1/2
Cubed firm tofu-1/2 cup
(saute in oil till light brown)
Dried shiitake mushroom-a handful
(boil it in water with salt for 5 minutes,drain off the water)
Curry powder-1/2tsp
(I bought it from Asian/Oriental store)
Soy sauce-1tbsp
Chilly sauce-1/2tsp
Oil-6tsp
Method
Heat oil in a wok,saute onion,ginger,garlic & bell pepper till transparent & nice flavour appears.
Add all the blanched vegetables & saute for a minutes in high flame.
Add the curry powder,soy sauce,salt & chilly paste saute for one minute,now add the noodles & toss until everything is nicely blended..
Garnish with spring onions & serve it hot.

Note:
a) Sauteing vegetables takes only one minute,too much frying then your vegetables will become soggy.
b) Scrambled egg can be added at the last.
c) Add chilly sauce according to your spice level.
d) Do not use Indian curry powder,use only the oriental curry powder.There is a big difference in taste.

Inspired by dishesfrommykitchen

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Cilantro Lime Rice / Coriander Lime Rice / Lime Cilantro Rice Recipe / Chipotle's Rice Recipe /Garlic Cilantro Lime Rice Recipe

Cilantro Lime Rice

Ingredients
Basmati rice-1 cup
Water-1 & 1/2 cups
Salt to taste
Lime juice - 6 tsp
Finely chopped cilantro / coriander leaves -3/4 cup
Garlic-3
Olive oil - 2tsp
Butter-1 tbsp

Method
Wash the rice and put it into a pressure cooker,pour water add salt and pressure cook till done.Cool and open the lid.You can also cook the rice in open pan.( Then water ratio would be 1 cup rice and 1 & 3/4 cups water)
Add butter to the hot rice and fluff it up with a fork.
In a blender/food processor or by hand chopper blend cilantro,garlic and oil until finely minced.I like it a bit smooth paste.
Add the blended mixture to the rice and mix gently,lastly add the lime juice,toss everything well.
Serve this rice with kabob,grilled vegetables or meat or with any Mexican dishes.


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Courtesy: Homecookinginmontana....

Vegetable Spring Rolls / Crispy Chinese Style Spring Rolls / Chinese Spring Rolls Recipe-How to make Spring Rolls.

Step by step method to make Chinese style vegetable spring rolls.

Vegetable Spring Rolls

Ingredients for the filling
Finely shredded or chopped vegetables-2 cups
(I used cabbage,bean,carrot,yellow bell pepper/capsicum)
Salt & Pepper to taste
Red chilly paste-1/2tsp
Soy sauce-1 to 2 tsp
Ginger & Garlic paste-1/2tsp
Oil-2tsp
Spring onion-1tbsp
(I did not have so didn't use)
Other ingredients
I used the ready made spring roll sheets-8
Maida or corn flour -1tsp
(dilute it with little water to make a paste)
Oil-to deep fry

Method
Heat oil in a pan add all the chopped vegetables & fry in medium high flame for a minute.
Now add the ginger/garlic paste,seasoning,soy sauce & red chilly paste,give a quick stir.Do not over cook the vegetables,it needs to be crisp.Switch off the stove & add spring onions if you have.
Now your filling mixture is ready.
Take a spring roll sheet place some mixture at one corner & roll it out.See the above picture for rolling the sheets.At the end seal the corner with maida/corn flour paste.
Once all the sheets are made keep it covered so that the sheets don't get dry & crack.
Heat oil in a pan in medium high flame deep fry the spring rolls till light golden brown on all sides.
Keep it on a kitchen paper to remove excess oil.Serve it hot with any dip you like.

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Salli Murghi Recipe / Chicken Salli Recipe / Parsi Chicken Curry Recipe / Sali Murgh Recipe

Thanks Sucheta for this lovely video of making 

Salli Murghi Recipe -A Parsi chicken curry with potato sticks.

https://www.youtube.com/watch?v=AVE0Iy9xYf0

Microwave Khoya Recipe / How to make khoya at home? Homemade Mawa Recipe / Homemade Khova Recipe / Easy version of making khoya at home

This is a quick & easy version to make Khoya/Mawa/Khova at home.

Ingredients
Milk powder-1 cup
Ghee- 15 tsp
Milk-1/4 cup
Method
Mix milk powder & ghee in a bowl,crumble it well.Slowly add the milk & knead it to a soft dough.
Cover this dough & microwave for just 30 seconds to 1 minute.
Rest for couple minutes & mash it.

Your khoya is ready in minutes for use!

Courtesy:Maayeka

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Quinoa Payasam Recipe /Quinoa Kheer Recipe /Quinoa Porridge /Quinoa Pudding Recipe

Quinoa Payasam

Ingredients
Quinoa-1/2 cup
( wash couple of times by massaging the seeds to get rid of the bitter saponin completely)
Water-2 cups
Milk -5 cups
Sugar-1/2 cup
(As i was preparing for a party i added 1tbsp extra to make it a bit sweet)
Crushed pistachio & almonds - each 1 tbsp
Cardamom powder-1/2 tsp
Saffron a pinch (optional for garnish)
Rose essence - few drops (optional)
Method
Pressure cook quinoa with 2 cups of water,may be just a whistle.Once cooked open the pressure cooker,add the milk give a stir.
In low flame cook the kheer till semi thick or consistency you want for about 15 minutes.Add the sugar,cardamom powder & crushed nuts,cook it for another 1 or 2 minutes.
Switch off the stove ,garnish with saffron & rose essence if using,serve it hot or cold.

Note:
a) Condensed milk can be added for extra richness.
b) Always use whole milk for any kind of payasam/kheer.
c) If you like you can also add fried raisins & cashew nuts in ghee.
d) Wash quinoa couple of times my massaging the seeds to get rid of the bitter saponin completely.
e) Some people also add jaggery instead of sugar & slight coconut milk to give extra richness.

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Beans Poriyal / Beans Stir Fry / Beans Thoran Recipe / Beans Fry Recipe

Ingredients
Chopped beans-2 cups
Salt to taste
Turmeric powder-1/4tsp
Curry leaves little
Grated coconut-2tsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera/cumin-1/4tsp
Urad dhal-1/2tsp
Red chillies-1
Method
Heat oil in a pan temper it.Now add the beans,salt,curry leaves few& turmeric powder saute for a minute.
Sprinkle very little water cover & cook till beans are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Carrot Poriyal / Carrot Thoran / Carrot Fry Recipe / Carrot Stir Fry Recipe

Carrot Poriyal

Ingredients.

Carrots chopped or grated-3 large

Garlic chopped-5

Curry leaves - few

Salt to taste

Turmeric powder-1/4tsp

Coconut for garnish(optional)-2tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Jeera-1/4tsp

Uraddhal-1/2tsp
Red chillies-1

Method

Heat oil in a pan temper it.Now add the carrots,salt ,garlic & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till carrots are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Beetroot Raita / Beetroot Thayir Pachadi Recipe /Beetroot Pachadi Recipe

Ingredients
Grated or finely chopped beetroot-1 small
Thick beaten curd-1 cup
Salt to taste
Chopped coriander leaves-little
Tempering
Oil-1/4tsp
Mustard,urad dhal- less than 1/8tsp
Hing-a pinch
Chopped green chillies-1
Chopped curry leaves-few
Method
Heat oil in a pan & temper it with above ingredients. Now add the grated beetroot & saute for a minute,switch off the stove.Do not over cook the beetroot ,it needs to be crisp & crunchy.
Cool the mixture completely add the salt & beaten curd.Mix it well,garnish  with coriander leaves.
I love to serve this raita cold !
Note:
a) Always use thick curd while making any kind of raita.If your curd is watery,tie it in a muslin /cheese cloth.Hang it for 10 to 15 minutes to remove excess water,then use the curd.
b) Red chillies can be replaced instead of green chillies.
c) This raita can be served with rice or paratha/roti.

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Honey Sesame Potatoes / Honey Glazed Potato / Sesame Honey Chilli Potato /Sesame Chilli Honey Potato Recipe

A quick & easy starter.....

Ingredients
Boiled potatoes-3
(Peel them cut into big cubes & deep fry them till light golden brown,keep it aside)
Oil-2tsp
Chilly flakes-1tsp
Chopped garlic-2
Tomato ketchup-3tbsp
Honey-2tbsp
Slightly toasted/dry roasted sesame seeds-1tbsp
Vinegar-1tsp
Salt to taste
Method
Heat oil in a pan saute red chilly flakes & garlic till light brown.Mix ketchup,salt,honey & vinegar in a bowl.Pour this mixture into the potatoes,toss it well.Switch off the stove,sprinkle the sesame seeds on top mix & serve it hot as a starter or with fried rice.
Note:
a) If you don't want to deep fry bake the potato in oven.But i love them deep fried.

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Green Peas Kurma / Pattani Kurma / Green Peas Korma Recipe

Step by step method/picture to make Pattani kurma/korma

Ingredients
Green peas-2 cups
(If using fresh add directly,if using dry peas then soak it overnight.Next day pressure cook it with little salt & keep it aside).
Curry & coriander leaves-little
Sugar-1/2tsp
Ingredients fried & ground to a smooth paste
Oil-2tsp
Chopped onion-1/2
Red chilly powder-1tsp
Coriander powder-1tsp
(I used the whole seeds as i did not have powder)
Turmeric powder-1/2tsp
Salt to taste
Fennel seeds/Somph-1 & 1/2tsp
Cashew nuts-2tsp

Method
Heat oil in a pan & fry all above ingredients till light brown.Cool completely & grind it to a smooth paste.Add this cooked paste,salt & sugar to the cooked peas,give a nice boil till its semi thick.Switch off the stove & garnish it with curry & coriander leaves.This quick & easy kurma is best served with poori or roti.

Inspired by Yummytummyaarthi

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Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

.

Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

Sakkarai Pongal

Ingredients to be pressure cooked

Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups

Other ingredients

Jaggery /Vellam -1 & 1/2 cups
Water 1 & 1/2 cups
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional ,if you don't like the smell then avoid)
Ghee- 4 tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

Sakkarai Pongal

Method

Dry roast yellow moongh dhal till light brown colour.

Add the washed rice, salt & water, pressure cook till soft.

Mean while dilute the jaggery in water, filter to remove any impurities. Pour this filtered jaggery liquid into the cooked dhal/rice mixture.

Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.

Heat ghee in a pan & fry the nuts till light golden brown , pour this into the sweet pongal.

Switch off the stove & serve them hot.

Note :

a) Water quantity depends upon the quality of rice, add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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Butter Badhusha / Badusha Recipe / Badhusha Recipe / Balushahi Recipe / Butter Badusha

Step by step method & picture for making Badusha.

Ingredients

Maida/All purpose flour-1 & 1/2 cup

Melted butter-1/4 cup

Oil-1/8 cup

Curd-1 & 1/2 tsp

Sugar-1/2 tsp

Cooking soda-2 pinch

Water-less than 1/4 cup

Oil-to fry

Syrup

Sugar-1/2 cup

Water just to immerse

Cardamom powder-2 pinch

Lime juice-1tsp

Method

Boil sugar & water till one string consistence.Add cardamom powder & lime juice,keep it aside.
In a bowl mix melted butter,oil,cooking soda,curd & sugar,whisk it well.
Add the maida & mix till it crumbles ( it should resemble bread crumbs).Add water little by little ( do not add the water fully) & make a smooth dough.
Knead the dough for at least 10 minutes to get a smooth soft dough.
Take a small ball of dough,pinch the edge & fold to make a swirl like pattern (like you fold kozhukattai or gujiya).
Heat oil in a kadai,in low flame fry the badhushas till brown on both sides.Remove it on a kitchen towel,immediately soak it in warm sugar syrup for at least 2 minutes. Make sure the sugar syrup is well coated all sides of the badhusha, transfer it to a plate.
Decorate it with some crushed pistachio,saffron or cherry.Cool completely & store it in an air tight container in room temperature.

Tips: 
a) Fry the badhushas in low flame otherwise the outer portion will be brown & inside will be uncooked.To not hurry up in frying then the texture of the badhusha gets affected.
b) If your badhusha's are break then these must be the cause- excess butter,oil or cooking soda.To rectify just add some more flour & knead again.
c) This tasted excellent when consumed the next day,do not keep it in fridge will stay fresh for 4 to 5 days at room temperature.
d) Lemon juice is added to the sugar to avoid crystallization.
e) Before dropping the fried badhusha's into the sugar syrup ,make sure its warm.
f) If you are not able to make the swirls/patter on badhusha just flatten it make a impression in the middle (which will look like a doughnut).
g) Kneading the dough for at least 10 minutes is very important to get a smooth soft dough.

Courtesy:Raks kitchen

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Parsley Raita / Fresh Parsley Raita Recipe / Indian Yogurt Sauce Recipe

Ingredients ground to a coarse paste
Chopped fresh parsley-1tbsp
Green chillies-1
Coconut-2tsp
Jeera/cumin-1/2tsp
Salt to taste
Other ingredients
Chaat masala-a pinch
Black salt -a pinch
Sugar-a pinch (optional)
Thick beaten curd-1 cup
Method
Beat curd with black salt,chaat masala & sugar.Grind parsley,green chillies,salt,coconut & jeera to a coarse paste.Mix this into the curd.Serve it cold.

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Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu Recipe / Lentil Balls in Tamarind Gravy Recipe

Step by step method & picture to make paruppu urundai kuzhambu/kulambu.

Paruppu Urundai Kuzhambu

Ingredients for paruppu urundai

Soaked thur/thor dal-1/2 cup

Red chillies-2

Jeera-1tsp

Fennel seeds-1/2 tsp

Salt to taste

(Grind all above ingredients to a thick coarse paste without adding water.Mix 3tsp of chopped onions & some coriander leaves mix & shape it into small balls, keep it aside).

Ingredients for gravy ground to a smooth paste

Cinnamon -a small bit

Cloves-2
Tomato -1

Onion chopped-1/2

Grated coconut-3tsp

Fennel seeds-1/4tsp

Coriander powder-1tsp

Chilly powder-1 & 1/2tsp

Salt to taste

( Grind above ingredients to a smooth paste,you can add water while grinding)

Other ingredients

Oil-4tsp

Mustard,jeera,methi -little for tempering

Curry & coriander leaves

Tamarind juice-2 cups

Method

Heat oil in a pan temper it.Add the ground paste & in medium low flame fry till the masala leaves the sides of the pan.Pour the tamarind juice & some water,boil the gravy till raw smell disappears.Now add the paruppu urundai & cook it in low flame till all the balls float on top & gravy is thick.Switch off the stove & garnish it with curry & coriander leaves.Serve it hot with hot rice.
Note:
a) If you are not confident in adding the balls directly into the hot gravy,thinking it will break.Then best you steam it for 1 or 2 minutes & then add them to the boiling gravy.
b) You can add a teaspoon of rice flour to the lentil balls if you think it may break.
c) Some people add thur & channa dhal,i have made both ways didn't find any difference.
d) Add the balls only while the gravy has started to boil,once dropped in reduce the flame to avoid the balls breaking
e) The texture of the balls can also be a bit smooth,but i always grind it coarse.

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Italian Bread Soup Recipe / Bread Soup Recipe

Ingredients
Pasta sauce-4tbsp
Salt & pepper to taste
Oregano-1/8tsp
Fresh basil leaf-2 chopped(optional)
Chopped onion-1tbsp
Chopped garlic-3
Olive oil-2tsp
Bread crust(side portion of a bread slice)- 4 slices
Water-2-3 cups
Method
Heat oil in a pan saute garlic & onion till transparent.Add the bread crust & saute for a minute.Now add the pasta saute & saute for 2 minutes.Switch off the stove,cool & blend it to a smooth liquid.Transfer it to a pan,pour water & dilute the blended soup,add salt & pepper.give a boil,switch off the stove & add the fresh basil leaf & serve it hot.

Note:If you want a creamy soup add some table cream after switching off the stove.If serving for kids then sprinkle some Parmesan cheese for extra taste.

Inspired by Jeyasri

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Palak Mutton Curry Recipe / Palak Gosht Recipe / Spinach & Meat Curry Recipe / Mutton Palak Curry Recipe/Mutton Aur Palak

Ingredients for tempering
Oil-2tbsp
Shajeera-1/2tsp
Cinnamon-a piece
Cloves-3
Cardamom-1
Kalpasi-little
Red chillies-6
Green chillies slit-2
Ingredients for marination
Goat meat/Mutton-1 pound
Ginger & garlic paste-2tsp
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1/2tsp
Coriander powder-1tsp
Garam masala-1/4tsp(optional)
(mix all above ingredients together,rest it for 30 minutes)
Other ingredients
Chopped onion-1 small
Chopped tomato-1
Chopped palak / spinach-a small bunch
Method
Heat oil in a pressure cooker temper it with above ingredients. Fry onion,tomato till light brown colour,add the marinated mutton.Fry for 2 to 3 minutes,add the palak saute well.Pour some water & pressure cook till mutton is cooked.Best served with plain rice or roti..

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Tofu Butter Masala Recipe /Shahi Tofu Recipe / Tofu Makhani Restaurant Style Recipe / Butter Tofu Recipe / Tofu makhani Recipe

A quick,simple & easy version to make restaurant style butter masala.This is the basic creamy sauce were  you can add paneer,tofu or tandoori chicken.Step by step method/picture for you to understand better.

Ingredients
Tofu or Paneer cubes-1 cup
(pat the tofu with a kitchen cloth to remove excess water & then cut into cubes.You can saute in butter & then add it to the gravy,but i didn't fry)
Yellow food colour little (optional)
Salt to taste
Heavy cream-1/4 cup
Butter-6tsp
Oil-2tsp
Dry ingredients
Red chilly powder-1/8tsp
Coriander powder-1/2tsp
Roasted & powdered jeera/cumin -1tsp
Garam masala-1/2tsp
Slightly roasted & crushed kastoori methi-1tsp
Ingredients boiled till raw smell disappears
Tomato-2
Onion-1/4
Cashew nuts-1tbsp
Red chillies-1
Cloves-3
Cinnamon-a small piece
Cardamom-1
Ginger & garlic paste-1tsp
(boil above ingredients together till raw smell disappears.Cool ,grind it well & strain the extract.Keep it aside)

Method
Heat oil & butter in a pan add the dry ingredients except the kastoori methi.Fry for a minute in low flame,now pour the ground puree,food colour & stir for 2 minutes.Now add the tofu & kastoori methi(dry roasted & crushed),cook for a minute for till the gravy is slightly thick.Switch off the stove & pour the cream,mix well.Garnish with some crushed kastoori methi & cream,serve it with jeera rice,pulao or roti.

Inspired by Vah chef

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How to remove water spots from your bathroom/wash basin chrome fixtures?

To remove water spots from your bathroom/wash basin chrome fixtures.Cut a lemon into half,rub the cut side of the lemon over the faucet until you see the spots disappearing.Rinse it with water & wipe it off with a cloth.You can see your fixtures sparkling !

Toor Dal Idli / Toor Dal Idly / Toor Dhal Idlis Recipe / Pigeon Pea Steamed Rice Cakes Recipe

Ingredients

Idli / Idly rice-2 cups
Toor dal/Thoor/Thur dhal / Pigeon pea-3/4 cup
Urad dhal-1/4 cup
Salt to taste
Method
Soak rice & dhals separately for 2 hours.Grind the dhal till fluffy & keep it aside.Grind the rice to a fine rava consistency.Mix both the batters together,add salt & let it ferment overnight.Next day mix it well, grease your idli plates.Pour a ladle of the batter into the plates,steam it for 7 to 8 minutes or till done.Serve it with any chutney of your choice or idli podi / gun powder.

Courtesy:Mrs.Mallika Badrinath

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Making Perfect Stuffed Parathas

While making stuffed parathas,once stuffing is filled & sealed,slightly flatten & prick it once on top with a fork.Then roll the parathas,this way your stuffing doesn't come out.The air inside is released & all your parathas are rolled out perfect without any mess.I follow this method always,it works out perfect for me.

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Fish Cutlet Recipe / Salmon Fish Cutlets Recipe / Fish Kabab (Kebab) Recipe / Indian Fish Cakes / Fried Fish Patties Recipe

Step by step method & picture for making fish cutlet....

Fish Cutlet

Ingredients
Frozen salmon fish fillet-1
(You can make cutlet with any boneless fish fillet of your choice)
Salt to taste
Turmeric powder-1/2tsp
Garam masala-1/2tsp
Pepper powder-3/4tsp
Boiled & mashed potato-1 medium size
Oil-2tsp
Chopped onion-1/4 cup
Chopped green chillies-2
Chopped coriander & mint leaves together-a handful
Ginger & garlic paste-1tsp
Oil-to deep fry

Ingredients for the coating
All purpose flour-2tsp
Egg beaten with some salt & pepper-1
Plain bread crumbs-1tbsp
Panko(Japanese bread crumbs)-1tbsp
(mix both the bread crumbs together & keep it aside)

Method
Boil fish fillet in water with little salt & turmeric powder for 5 minutes.Strain out all the water & crumble, keep it aside.
Heat oil in a pan fry onion,green chillies,ginger & garlic paste till raw smell disappears & its light brown.Now add the coriander/mint leaves & all dry masala,fry a bit.Add the mashed potato & fish,fry for a minute & switch off the stove.Cool this mixture,take out small balls & shape it to your choice.
Dust this with flour then dip it in beaten egg,then roll this out into the bread crumbs.
Heat oil in a pan & medium flame deep fry or shallow fry these cutlets till light golden brown on all sides.
Remove it on a kitchen paper/towel to remove excess oil & then serve it with any dip you like.

Note:
I usually keep these patties in fridge for sometime before frying.This way it holds the shape of the cutlets.

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Panettone Recipe / Italian Christmas Bread Recipe / Christmas Panettone Bread Recipe

Ingredients for the fruit mixture
Raisins-1 cup
Dry cranberry-1/2 cup
Dry cherry-1/2cup
(As my raisins got over so i used cherry .Originally recipe has 3 different varieties of raisins used)
Fresh orange juice-3/4 cup
(Soak all the above ingredients in orange juice overnight.Before adding to the dough squeeze out the excess juice out.)

Poolish (PRE-FERMENT)

Sour cream -1/2 cup
Yeast -2tsp
Maida/All purpose flour-3/4 cup
(Combine the above ingredients together,mix it well,cover it with a plastic wrap & rest it in a warm place for 1 hour)
Final dough
Butter-11 tbsp
Sugar-1/3 cup
Vanilla essence-2tsp
Eggs-2
Egg yolk-4
Salt -1/2tsp
Maida-3 cups & ( 2tbsp for dusting)
Zest of one arrange
Zest of one lemon

Method
Pre.heat your oven to 400 deg.Beat butter & sugar till smooth.Add the essence,egg,egg yolk & beat it for another 2 minutes.Now add the flour & the poolish knead it well.As i don't have a stand mixer i used my kitchen counter top to knead the dough.After kneading well add the soaked fruit mixture,orange & lemon zest.
Dust your kitchen counter top ,using your hand knead the dough to make sure the fruits are well incorporated.Cover it & rest it for 2 & 1/2 hours in a warm place until it doubles in size.Take the dough & put it into the prepared pans,press it well & leave it to ferment again for 1 hour.
As i don't have a panettone pan,i used my regular round cake pan lined it with a parchment paper both bottom & sides.The parchment paper on the side portion was a bit higher than the Pan's brim because the dough will rise above the pan while fermenting.
Make a X mark on top of the bread & place a very small cube of butter at the middle.Now bake the dough at 400 deg. for 20 minutes,then reduce the temperature to 350 deg bake for 10 minutes.Place a foil loosely on top of the bread & bake it for 20 minutes.
Each oven temperature varies,make sure you don't burn.Bread is done if your tooth pick inserted in the middle & comes out clean.
Remove from oven cool completely & then cut.

Inspired by Babble.com

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Wheat Rava Upma Recipe / Godhumai Rava Upma Recipe / Cracked Wheat Upma Recipe / Broken Wheat Upma Recipe

Wheat Rava Upma

Ingredients
Godhumai rava / Wheat rava-1 and 1/2 cups
Water -3 & 1/2 cups
Salt to taste
Chopped onion-1
Green chillies-3
Curry leaves-little
Ginger chopped -1tsp
Chopped tomato - 1 small
Tempering
Mustard-1tsp
Red chillies-2
Urad dal-1tsp
Channa dal-1tsp
Oil-1tbsp

Method
Heat oil in a pan and temper it with above ingredients.
Add onion,salt,green chillies ginger & curry leaves,saute till onions are light brown in colour,add tomato and saute.
Now add the wheat rava & in low flame fry till light brown.
Pour boiling water into the rava,cover it with a lid and in medium low flame cook till done.
Serve hot with curd or pickle.

Note : 
If you like you can add vegetables to make this upma/upuma more colourful & healthy.
A teaspoon of of coconut oil can be added at the end for extra taste.


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Egg Dum Biriyani Recipe / Egg Biryani Recipe / Egg Dum Biryani Recipe / Anda Dum Biryani Recipe

Tempering
Jeera/cumin & Shajeera-each-1/2tsp
Cardamom-4
Cloves-4
Bay leaf-2
Kal pasi/black stone flower-little
Cinnamon-a small piece
Oil-8tsp
Ingredients for rice
Basmati rice-2 cups
Salt to taste
My Biriyani masala-1/2tsp
Oil-1tsp
Water-3 & 1/2 cups
(Cook the rice with above ingredients & keep it aside)
Other ingredients
Sliced onions-1/2
Tomato paste-1tbsp
Curd-1tbsp
Ginger & garlic paste-1tsp
Sliced green chillies-2
Chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped mint & Coriander leaves together-1/4 cup
Eggs-6
Garam masala-1tsp
Lime juice-2tsp
Method
Heat oil in a pan temper it.Add the sliced onions,green chillies & mint,coriander leaves,fry till light brown.Add the ginger,garlic paste & all dry ingredients,saute for 2 minutes.
Now add the curd & tomato paste,saute a bit & pour one cup of water to make a light gravy.Simmer the gravy,now break in the eggs into the gravy (make sure its all separate & not crowded).Cover it with a lid & cook the eggs (it will look like poached eggs).At this stage slightly cut the eggs into big chunks & switch off the stove.
In another heavy bottom pan spread some gravy, on top spread some cooked rice,again with gravy & end it with rice.Sprinkle some mint & coriander leaves & 2tsp of lime juice.Cover it with a tight lid & leave it for 5 minutes in a very low flame.
Before serving mix it slightly & serve it with raita.

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Fish Pakora Recipe / Indian Style Battered Spicy Fish Pakora / Spicy Fish Fritters / Machli Pakora Recipe

Ingredients for marination
Any boneless fish cut into medium size cubes- 25 pieces
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/8tsp
Ajwain/Omam-2 pinch
Chopped coriander leaves-1tbsp
Ginger & Garlic paste-1/2tsp
(Marinate the fish with the above ingredients for 30 minutes)
Other ingredients
Besan-2tsp (heaped)
Oil-to deep fry
Method
Mix the besan into the marinated fish,do not add water.Coat it well,heat oil in a pan.Drop the fish into the hot oil & in medium high flame deep fry the fish till cooked,crispy & golden brown on all sides.Remove it on a kitchen paper to remove excess oil.Serve them hot with any dip you wish.

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Jalapeno & Raw Mango Chutney /Thogayal

Ingredients

Jalapeno chilly-5
(seeds removed & chopped)
Raw mango chopped-1/4 cup
Chopped coriander leaves-a handful
Peanuts-2tbsp
Jeera / cumin-1/2tsp
Garlic chopped-3
Salt to taste
Brown sugar-1tsp
Oil-2tsp
Method
Heat oil in a pan fry jalapeno,coriander & peanut for 2 minutes till its slightly brown.Cool completely & add salt,brown sugar,garlic,jeera & raw mangoes in a blender & grind it to a semi coarse paste.Enjoy this chutney with hot rice...

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Maharashtrian Goda Masala Recipe / Homemade Kala Masala Recipe / Maharashtrian Ghati Masala Recipe /Goda Masala Powder Recipe

Ingredients
Coriander seeds-1 & 3/4 cup
Dry chillies-25gms
(I used a handful)
Dagat phool-1tbsp
Dessicated coconut-1 cup
Cumin seeds-1/4 cup
Shajeera-1 & 1/4tsp
Sesame seeds-1/2 cup
Bay leaf-4
Black cardamom-7
(I used the green cardamom)
Cloves-8
Cinnamon-5 small sticks
Pepper-1/2tsp
Turmeric powder-1tsp
Hing-1tsp
Salt-little
Oil-1tsp
Method
Heat oil in a pan roast all the above ingredients except salt & turmeric in medium low flame till nice aroma comes out.Do not burn them.Cool completely & grind it with other ingredients to a semi smooth powder.Store it in a clean air tight jar.

Courtesy : Read it in web.

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Butter Cake Recipe /Simple Butter Cake Recipe / Fluffy Butter Cake Recipe

Ingredients
Maida / All purpose flour-1 & 1/2 cups
Salt-1/2tsp
Baking powder-2tsp
Butter-1/2 cup
Sugar-1/2 cup
Eggs-2
Vanilla essence-1tsp
Milk-3/4 cup
Method
Sieve maida,salt & baking powder & keep it aside.Cream butter,sugar & essence till fluffy & doubles.Add the eggs one by one & beat it well.
Add the sifted dry ingredients to the creamed mixture alternately with the milk.Stir until just blended. Pour batter into a greased pan.
Bake it at 350 deg. for 30 minutes or till done.Cool completely before cutting.

courtesy:allrecipies.com

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Jam Empanadas Recipe /Jam Filled Empanadas Recipe /Jam Empanaditas Recipe

Ingredients for the dough
Maida / All purpose flour-2 cups

Softened butter-3/4 cup
Sugar-3tbsp(heaped)
Sour cream-1/2 cup
Filling
Jam any flavour
Dusting
Sugar-5tsp
Cinnamon powder-1/2tsp

(mix both together in a bowl)

Method
Make a soft dough with the above ingredients.Cover & keep it in fridge for 1 hour.Dust the kitchen top with flour & roll it out into 1/4'' thickness.
Cut into circles (I used a tea cup). Place circles on a parchment paper lined pan.Place a teaspoon of jam in the center of each circle.
Damp the edge of circle with water, fold in half, and press edges together with a fork (make sure they are well sealed up or the jam will come out).
Bake at 350 degrees for 25-30 minutes, or until lightly golden brown. When cooked, remove from oven and allow to cool for 5 minutes on a rack.Dust the empanadas in the sugar/cinnamon mixture till coated.
Serve it warm.

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Whole Green Moongh dhal Soup /Moong Dhal Soup Recipe / Moong Dal Shorba Recipe / Mung Dal Soup Recipe

Ingredients
Oil-1tsp
Chopped ginger-1/2tsp
Chopped green chillies-1
Jeera/cumin1/4tsp
Whole green moongh dhal-1/2 cup
(Soaked overnight)
Salt & Pepper to taste
Chopped coriander leaves-1tbsp
Turmeric powder-a pinch
Water/Broth/Stock required amount to dilute.
Method
Heat oil in a pressure cooker temper it with jeera.Saute ginger & green chillies for 2 minutes,add the salt,pepper,turmeric powder & dhal.Cook it till the dhal is mashed.Cool & grind it to a smooth liquid.Dilute the soup with water or stock,give a boil & serve it hot garnished it with coriander leaves.

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Eggless Sugar Cookies Recipe / Easy Sugar Cookies Recipe / Sugar Cookies Recipe / Christmas Cookies Recipes

Ingredients
Flour-2 cups

Butter-1 cup

Sugar-3/4 cup

Vanilla extract-2tsp

Water -2tsp

Chopped almonds-1 cup
( I used only 1/2 cup)

Powdered sugar-1/2 cup

Method
Cream butter & sugar till smooth.To this mixture add the flour, vanilla essence & water,mix well.
Now  fold in the nuts,cover & keep the dough in the fridge for 3 hours.
Take it out from fridge & roll in small balls,slightly flatten it & bake in the oven at 325 deg for about 15-20 min. or till its light brown in colour.
Cool the cookies & sprinkle with powdered sugar, or put them in a zip lock cover & give them a good shake for the cookies to get coated and enjoy!!!!

Courtesy:My friend Kala....

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Potato Fry Recipe / Easy Aloo Fry Recipe / Easy Potato Fry Recipe with Less Oil

Potato Fry With Very Less Oil....

Ingredients for baking
Semi thick potato slices-1 large
(I cut it into smaller pieces)
Salt to taste
Red chilly powder-1/4tsp
Turmeric powder-1/8tsp
Oil-1tsp
(mix all above ingredients together in a baking tray.Bake it in oven at 400 deg. till 3/4th cooked & keep it in broil for 5 minutes till its slightly crisp on top.It took 15 minutes for me in the small table top oven.Each oven is different so keep an eye on them,so that you don't burn the potatoes)
Tempering
Oil-1tsp
Mustard,jeera/cumin,urad dhal-each- each 1/2tsp
Chopped onion-1tbsp
Chopped curry leaves-little
Slit green chillies-1
Red chillies-2
Grated coconut-2tsp
Method
Heat oil in a pan & temper it. Add the onions,green chillies & fry till its light brown,add the baked potatoes.Toss it well,sprinkle the coconut & give a quick mix.Now your potato fry is ready to eat with rice or roti!

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Pineapple Raita / Pineapple Raita Recipe

Ingredients
Chopped fresh pineapple-2 cups
Chopped coriander leaves-1tsp
Thick curds-1 & 1/2 cup
Salt,Red chilly powder,Chaat masala,Black salt & Roasted & powdered jeera/cumin powder- add according to your taste.
Method
Beat the curd with all the dry ingredients,pour it on top of the pineapple & coriander leaves.Mix well & serve it cold.

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