Avocado Fritters Recipe

Avocado Fritters

Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry

Avocado Fritters

Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

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Broccoli Thogayal Recipe / Broccoli Chutney Recipe

Broccoli Thogayal

Ingredients
Chopped broccoli - 1 cup
Salt to taste
Turmeric powder - a pinch
Hing - 1/8 tsp
Oil - 2 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin - 1/2 tsp
Red chillies - 3
Ginger a small piece
Tamarind - a very small piece
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 1
Curry leaves - few
Method
Heat oil in a pan add channa,urad dal,jeera,red chillies fry till its light brown.
Now add the broccoli,hing,turmeric powder,ginger,fry till raw smell has disappeared.
Cool this mixture add salt & tamarind.Grind this to a coarse paste.
Add water little by little if needed,transfer to a bowl.
Heat oil in a pan and temper it with above ingredients.
Pour this hot tempering on top of the ground paste,mix & best served with rice.

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Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce

Keerai Mor Kootu

Ingredients ground to a smooth paste
Grated fresh coconut - 2 tbsp
Jeera / cumin- 1/2 tsp
Green chillies - 1
Soaked rice or rice flour - 1/4 tsp
( Grind above ingredients to a smooth paste )
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Methi/fenugreek seeds - 5
Urad dal - 1/4 tsp
Red chillies -1
Curry leaves few
( Heat oil in a pan & temper it with above ingredients.Keep it aside )
Other ingredients
Thandu keerai  - 1 & 1/2 cups chopped
( or any spinach you like )
Salt to taste
Sugar a pinch
Beaten curd - 1/4 cup
Method
Take a pan add the chopped spinach,salt & sugar,pour very little water & cook till done.
Now add the ground paste & give a boil.Switch off the stove.
Once warm add the curd & tempering.
Mix well & serve it as a sidedish for rice.
Note:
a) While cooking spinach do not cover it with a lid,you will loose the green colour.
b) Instead of spinach you can replace with white pumpkin or cabbage,
Check out for Cabbage Mor Kootu HERE

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Farsi Poori Recipe / Farsi Puri Recipe / A Traditional Gujarati Snack

Farsi Puri

Ingredients for the dough
Maida/All purpose flour-2 & 1/2 cups
Salt-1tsp
Cumin seeds/Jeera-1tsp
Ajwain.Carom Seeds-1tsp
Whole pepper-30 (grind them)
Oil-1/2 cup
Warm water-3/4 cup or little less
Oil-to deep fry
Method
Take all the ingredients for the dough in a bowl. pour warm water little by little to form a semi soft dough. Cover the dough & rest it for 30 minutes. 

Roll the dough into a semi thick flat disc or sheet., apply 1teaspoon of oil on the disc / sheet evenly and start rolling it out from one corner till the end ( like rolling a mat),
Cut the roll into 1/2'' pieces , slightly flatten it with a rolling pin. Do not roll too hard as you will loose the layers.
Heat oil in a pan & in low flame fry till crisp & light brown on all sides.
Cool & store it in an airtight container.

Inspired by Nishamadhulika

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Nandu Masala Recipe / Crab Masala Recipe / Nandu Varuval Recipe / Spicy Crab Masala / Crab Curry Recipe

Nandu Masala

Ingredients ground to a smooth paste
Coconut-1tbsp
Red chillies-4
Pepper-1tsp
Jeera/cumin-1/2tsp
Cinnamon-a small piece
Cloves-3
Chopped onion-2tsp
Chopped tomato-1small
Turmeric powder-1/4tsp
Ginger & Garlic paste-1 & 1/2tsp
Thick tamarind paste-1tsp
Garam masala-1/4tsp
Other ingredients
Blue crabs cleaned & broken into pieces-3
Chopped onion-1/4
Curry leaves-little
Slit green chillies-2
Salt to taste
Tempering
Oil-4tsp
Bay leaf-1
Kalpasi/Black stone flower-a small piece
Method
Heat oil in a pan temper it with above ingredients.
Add onion,curry leaves & green chillies,fry till light brown.
Now add the ground masala and salt, fry till oil separates the pan & raw smell has disappears.
Add the crabs & pour water,cook till crabs are done & the gravy is thick.
Switch off the stove & garnish it with curry & coriander leaves.

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Chili Oil Recipe / Sichuan Chili Oil Recipe / Szechuan Hot Chili Oil / Homemade Chili Oil Recipe / Chinese Hot Chilli Oil Recipe

Chili Oil

Ingredients
Oil - 1 & 3/4 cup
( I used peanut oil )
Cinnamon stick - 1
Crushed bay leaf - 2
Green cardamom - 2
Black cardamom - 1
Coriander seeds - 1/2 tsp
Crushed garlic - 2
Crushed ginger - 1/4 tsp
Sichuan peppercorns - 2 & 1/2 tbsp
Star anise - 4
Chilly flakes - 3/4 cup
Salt - 1&1/2 tsp
Method
Take a bowl add the chilly flakes & salt mix & keep it aside.
Take a pan pour oil add anise seeds,cinnamon stick,bay leaf,both cardamom,coriander seed,ginger.garlic & peppercorns.
First bring it to a boil then reduce the flame to low,make sure they don't burn.
Boil this in low flame for at least 30 minutes.Switch off the stove.
Immediately strain out just the oil into the chilly flakes &salt.
Give a nice mix,cool the mixture & store it in a glass jar in refrigerator.
This oil can be used for any Chinese dish you make.
Note:
a) For extra flavour you can add sesame seeds or sesame oil to the mixture.
b) Do not burn the spices while boiling.
c) Best served the next day.

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Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

Avocado sandwich

Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

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Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe

My blog has completed 8 years and stepping into its 9th year.Thanks to each and everyone for your continues support and encouragement.

Besan Khoya Burfi

Ingredients
Besan / Chickpea Flour -1 cup
Sugar - 1 cup
Unsweetened Khoya/Mawa/Kova - 1 cup
Ghee - 1/2 cup + 2 tbsp
Cardamom - 8
Chopped almonds- 8
Chopped pistachio - 8
Saffron a generous pinch

Method
Take a mixi jar add sugar & cardamom,grind to a fine powder.
Grate or crumble mawa/khoya and keep it aside.
Chopped both the nuts.
Grease a tray with ghee & sprinkle some nuts & saffron.

Besan Khoya Burfi

Take a non stick pan add ghee & besan,roast till colour changes & raw smell has disappeared.
Now add the mawa/khoya  mix till everything is well roasted & combined.Cook for couple more minutes to become thick.
Switch off the stove cool the mixture when still warm add powdered sugar remaining nut & saffron.
Mix well switch on the stove and slightly heat the mixture before pouring out into the tray.
Spread evenly and pat it well,cool the mixture & cut into desired shape.
Note:
a) Roast the besan well otherwise the sweet will still have raw taste & smell.
b) If using sweetened mawa then reduce sugar content.
c) I have reduced the ghee quantity here if you want then add more.
d) Before pouring into the tray just heat the mixture a bit.
e) If you think the mixture is dry sprinkle some hot water or milk and cook it on stove for a minute.

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Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe

Khoba Roti

Ingredients for the dough
Whole wheat flour - 1 cup
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ajwain - 1/4 tsp
Ghee - 2 tbsp
Chopped fresh coriander leaves - 2 tsp
Hot water - 1/4 cup
Other ingredients
Ghee to pour on top of roti

Khoba Roti

Method
Take a bowl add wheat flour,salt,turmeric powder,red chilly powder,coriander leaves,ajwain & ghee.Mix it well till it resembles like bread crumbs.
Now slowly pour water little by little to form a firm dough.Apple little ghee on top cover & rest it for 5 minutes.
You can divide the dough into two or just roll out to one roti.
Roll this dough to a semi thick disc about 1/2'' thick.
Take a knife and make cuts on one side of the roti.
Place this roti on a tawa and in medium low heat cook,when the dough is still raw on top pinch the dough fully to make a pattern ( see the picture).
Once the bottom is light brown flip to the other side & cook till light brown.
Lastly you can directly place it on the gas flame or use a wire mesh  for a minute to get a slight colour to your roti ( This step is optional ).
Remove it on a plate & pour 2 to 3 tsp of ghee on the holes of the roti.
Serve them hot with Dal or Raita.
Note:
a) Without spices you can also make plain khoba roti.
b) Grated garlic or kasturi methi can also be added for extra flavour.

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Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

Thakkali Sadam

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cloves - 2

Cinnamon - 1

Other ingredients

Jeeraga samba rice - 1 cup
(or use any rice you prefer)

Water - 2 & 1/2 cups

Red chilly powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Slit green chillies - 3

Sliced garlic - 4

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)

Coriander leaves for garnish

Method

Heat oil & ghee in a pressure cooker.

Add the tempering ingredients,fry for few seconds.

Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.

Add the tomato & fry till its mashed,add the spices & fry for a minute.

Add the rice & pour water,check for salt,close it with the lid.

Pressure cook for 2 whistles & switch off the stove.

Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:

a) Garam masala or pudina/mint leaves can be added for extra flavour.

b) You can also add some peas its optional.

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Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe

Dimer Chop/Egg Chop

Ingredients for outer covering
Boiled potato - 3 medium size
Chopped onion - 1/2
Chopped green chillies - 1
Ginger & Garlic Paste - 1 tsp
Chopped coriander leaves - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Coriander & Cumin seed powder - together 1 tsp
Chaat Masala powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tsp

Dimer Chop/Egg Chop

Method
Heat oil in a pan add onions & fry till its brown.
Now add the green chillies,ginger & garlic paste,saute till raw smell disappears.
Add all the spice powders & quickly give a mix.
Now add the mashed potato & chopped coriander leaves,mix till everything is well combined.
Switch off the stove and let the mixture cool,divide into 6 equal size balls.
Filling Ingredients
Eggs - 3
Salt & Pepper to taste

Method
Boil the eggs remove the shells.
Cut the eggs into half & sprinkle salt & pepper on top.
Coating ingredients
Egg beaten - 1
( or dilute maida/all purpose flour in water to make a semi thick paste for coating )
Bread crumbs as needed
Other ingredients
Oil to deep fry

Dimer Chop/Egg Chop

Method
Take a piece of egg cover it fully with the potato mixture to give an oval shape.
Dip it in maida liquid or beaten egg then roll in bread crumbs,make sure all sides are well coated.
I usually do a double dipping process to make sure while frying they don't break.This is optional.
Keep it in fridge for 30 minutes,heat oil in a pan and deep fry them in hot oil till crisp and light brown on all sides.Remove it on a kitchen tissue.
Serve them hot with any dip of your choice.
Note:
a) As these egg chop is heavy i usually give a double coating to make sure they don't break while frying.
b) While frying the oil should be hot otherwise they will break.
c) Before dropping it in the hot oil press the chop all sides to make sure they are sealed well.

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Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

Avocado Methi Poori

Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Aloo Mutter Paratha / Matar Aloo Paratha / Indian Bread with Peas Potato Stuffing

Aloo Mutter Paratha

Stuffing Ingredients
Boiled & mashed potato-1medium size
Frozen peas -1 cup
(Thawed & coarsely ground)
Chopped coriander leaves-2tbsp
Chopped onion-1tbsp
Grated ginger-1/2tsp
Chopped green chillies-1 large
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/Dry mango powder- less than 1/8tsp
Oil-1tsp
Jeera/Cumin-1tsp
Method
Heat oil temper it with jeera.Add the onion,ginger,green chillies saute till its light brown.
Now add the peas fry till raw smell has disappeared.Add the dry masalas and fry for 1 to 2 minutes.
Add the potato mix till everything is well combined.
Switch off the flame and mix the coriander leaves.
Divide the mixture into equal size balls.
Outer covering ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Warm water-required amount
(Mix all above ingredients together in a bowl.Pour water & form a soft dough.Cover & keep it aside for 5 minutes)
Method
Divide the dough into small equal size balls.Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry / Asparagus Stir Fry Sichuan -Style

Szechuan Asparagus Stir Fry

Ingredients for the sauce
White Vinegar - 1tbsp
(can use rice wine vinegar)
Soy sauce -2tbsp
Chilly garlic paste -1tbsp
Brown sugar-1/2tsp
Salt to taste
Water-1/4 cup
Maida/all purpose flour or corn starch -1tsp
(Whisk the sauce ingredients together in a bowl & keep it aside)
Other ingredients
Sliced onion-1/2
Asparagus trim & cut into 1/2'' length -1 bunch
Sesame oil-3tsp
Chopped ginger & garlic -1tsp each
Method
Heat 1tsp of oil & saute onion in high flame for a minute & remove it on a plate.
In the same pan add 1tsp of oil saute asparagus in high flame for couple minutes & remove it on a plate.
Heat oil in the same pan & add the chopped ginger & garlic,saute till nice aroma appears.
Now pour the sauce,when the sauce starts to bubble,add the fried onion & asparagus.Saute till everything is well combined.
Switch off the stove garnish with some fresh garlic on top & serve.
Note:
You can garnish with some toasted sesame seeds.
Drizzle some sesame oil once switched off the stove for extra flavour.

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Baked Fish Recipe / Indian Style Baked Fish Recipe

Baked Fish

Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

Kale Chips

Ingredients

Kale-1 bunch
( use tender leaves,discard hard stems)

Salt & Pepper to taste

Olive oil-2tsp
Lemon juice few drops
Chilly flakes few

Method

Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Homemade Aloe Vera Oil / Prepare Aloe Vera Oil At Home / Sothu Kathalai Yennai

Aloe Vera Oil

Ingredients
Fresh Aloe Vera Leaf - 3 ( I got 1 cup of smooth gel )
( Wash the leaf wipe it with a clean cloth.Slit the leaf into half,gently scoop out the gel from the leaf.
Discard the peel,mash the flesh with a spoon or blend it in a mixi to get a smooth gel.
Measure the gel & take the same quantity of coconut oil )
Coconut oil - 1 cup
Method
Take a heavy pan add the gel and boil in medium low flame for 3 minutes.
Now add the coconut oil & boil till all the water has completely evaporated from the mixture.
This may take around 10 minutes,frequently keep mixing to make sure the gel doesn't burn.
The best way to know if your oil is ready is when the popping sound has stopped from the oil & the colour has changed to light honey colour.
Switch off the stove,cool the oil & filter it into a clean glass jar.

Benefits
This oil has lots of healing properties,used in different forms for personal use,like for body massage,removes stretch marks,controls hair fall,etc

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Wheat Rava Sweet Pongal Recipe / Godhumai Rava Sweet Pongal / Wheat Rava Sakkarai Pongal Recipe / Samba Godhumai Sakkarai Pongal Recipe

Godhumai Rava Sweet Pongal

Ingredients

Wheat Rava / Samba Godhumai - 1 cup
Split yellow moongh dal - 1/4 cup
Salt a pinch
Jaggery - 1 cup
Water - 4 cups
Ghee - 2 to 3 tbsp
Chopped cashew nuts - 15
Raisins - 1 tbsp
Edible camphor/ Pacha kalpooram - a generous pinch
Cardamom crushed -6

Wheat Rava Sweet Pongal

Method

Dry roast yellow moongh dal till light brown colour.
Add wheat rava & roast for 1 or 2 minutes,do not burn them.
Now pour water add salt & pressure cook till soft.
Mean while dilute the jaggery in water,filter to remove any impurities.
Pour this filtered jaggery liquid into the cooked pongal.
Add the cardamom powder & edible camphor, cook for couple more minutes in medium low flame.Switch off the stove.
Heat ghee in a pan & fry the nuts & raisins till light golden brown.
Pour this into the sweet wheat pongal.
Mix & serve them hot

Note :
a) Water quantity depends upon the quality of the wheat,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 and tight,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 variety of the jaggery
f) Serve them hot with little ghee drizzled on top.

Wheat Rava Sakkarai Pongal

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Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe

Udupi Rasam

Ingredients for the rasam powder

Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop

Udupi Rasam

Method

Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut, give a nice mix.
Cool this mixture & dry grind to a fine powder.

To make Rasam

---------------------

Tempering ingredients

Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few

Other ingredients

Toor dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Tomatoes - 2 small
Green chillies - 1
Tamarind - a small gooseberry size
( soak it in warm water & remove the pulp )
Coriander leaves - few
Jaggery - 1/4 tsp

Method

Pressure cook dal, turmeric powder, green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice, jaggery, salt, rasam powder ( add needed amount ) & water. Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.

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Bandar Laddu Recipe / Tokkudu Laddu Recipe / Bandhar Ladoo Recipe / Besan Ladoo Recipe

Bandar Ladoo

Yeilds: 22 Ladoo
Ingredients for batter
Besan/Senagapindi /Chick pea flour - 1 cup
Cooking soda a pinch ( optional )
Water less than 1/2 cup

Bandar Ladoo

Method
Take a bowl add the besan flour & cooking soda,mix it.
Add water little by little to form a semi thick batter.I made a semi loose dough ( see picture).
Heat oil & 2tbsp of ghee in a pan,fill the batter into the murukku press which has a 3 star disc.
Press directly into the medium hot oil,deep fry till its just crisp on top & slightly soft inside.
Do not fry till its fully crunchy like regular murukku,the colour should not change to dark brown.
Remove it on a kitchen tissue,cool & dry grind to a smooth powder,use a sieve to get a fine powder.Keep it aside.
Other Ingredients
Ghee - 2 tbsp + Oil as needed for frying
Cardamom -8 (powdered)
Ghee - 2 tbsp
Sugar - 1 cup
Water - 1/2 cup

Bandar Ladoo

Method
Add water & sugar to a pan bring it to a boil,reduce the flame,when your syrup reaches one string consistency switch off the stove.
Add the cardamom powder,2 tbsp of ghee & powdered flour mix it well.
Grease your palm with ghee & while still warm start shaping the ladoos.
Your Bandar Ladoos are ready to eat!
Note:
a) Finely chopped cashew nut fried in ghee can be added.
b) I have used very little ghee in this recipe,if you want a glossy finish then add 2 or 3 tbsp of ghee to your mixture before shaping out to ladoos.
c) Usually these are fried totally in ghee but i have replaced little oil for frying.
d) Some make this ladoo with jaggery but i have not tried.

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Celery Rasam Recipe / Celery Soup Recipe - Indian Soup Recipe

Celery Rasam

Ingredients pressure cooked till soft & mashed
Yellow masoor dal or Thu Dal-1/4 cup
Chopped fresh celery-1/3cup
Tomato-1
Turmeric powder-1/8tsp
Salt to taste
Crushed garlic -2
Rasam powder home made or store bought-1/2 tsp
Tempering
Ghee-1tsp
Mustard-1/4tsp
Jeera/ Cumin-1/4tsp
Crushed garlic-1
Rasam powder-1tsp
Red chillies-1
Hing-a pinch
Garnish
Coriander & Curry leaves-little
Method
Mash the pressure cooked ingredients well,
Dilute it with water to the thickness you want & give a boil.
Heat ghee in a pan & temper it with above ingredients.
Pour this into the rasam & garnish with curry & coriander leaves.
You can also serve it like a soup or mix it with rice & eat.

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Cranberry Guacamole Recipe - Cranberry Recipes

Cranberry Guacamole

Ingredients
Avocado-1
(pulp mashed)
Chopped onion-3tsp
Chopped tomato-3tsp
Chopped coriander leaves-2tsp
Chopped green chilly-1
Chopped fresh cranberry-1/4 cup
Salt to taste
Lime juice-1tsp
Method
Mix all above ingredients together in a bowl.
Serve it immediately with tortilla chips.

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Salmon Fish Cutlets / Fish Cutlet Recipe / Fish Tikki Recipe

Salmon Fish Cutlets

Ingredients
Salmon fillet-200gms
(Steam & crumble it into fine pieces)
Salt to taste
Red chilly powder-1/4tsp
Coriander powder-1/4tsp
Garam masala-1/2tsp
Turmeric powder-1/4tsp
Chopped onion-1/2
Chopped green chillies-3
Ginger & garlic paste-1tsp
Chopped mint & coriander leaves together-1/4cup
Boiled & mashed potato-1medium size
Oil-3tsp
Coating ingredients
Beaten egg with a pinch of salt-1
Bread crumbs-required amount
All purpose flour/Maida for dusting

Salmon Fish Cutlets

Method
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 each cutlet 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 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.

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Sprouted Methi Salad / Sprouted Fenugreek Salad / A Healthy Sprout Salad

Sprouted Fenugreek Salad

Ingredients
Chopped Onion - 1 tbsp
Chopped carrot - 1/2
Chopped cucumber- 1/2
Chopped tomato - 1 small
Chopped coriander leaves - 1 tbsp
Chopped avocado - 1 small
Chopped capsicum - 1 tbsp
Chopped walnuts - 1/8 cup
Chopped dates - 2
Sprouted methi/fenugreek - 1/2 cup
Dressing
Salt & pepper to taste
Lime juice - 2 tsp
Olive oil - 1 tsp
(Whisk above ingredients together in a bowl,pour this just before serving the salad)
Method
Take a bowl mix all the above mentioned ingredients together.
Keep it in the refrigerator till serving time.
Just before serving pour the dressing on top,gently mix & serve them cold.
Note:
Use any vegetable,fruits & nuts of your choice.

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Papdi Recipe / Papri Recipe / How To Make Papdi For Chaat Recipe / Homemade Papdi Recipe / Papdi Chaat Recipe

Papdi

Ingredients
Maida / all purpose flour - 1 cup
Sooji / Rava - 1 tbsp
Oil - 1 tbsp
Salt - 1/4 tsp
Ajwain - 1 tsp
Water as needed
Oil to deep fry

Papdi

Method
Take a bowl add maida,salt,oil,ajwain & sooji,mix it with your fingers to look like bread crumbs.
Now sprinkle water little by little and start making a dough.
The dough should be a soft stiff dough.Cover it with a lid & rest for 10 minutes.
Roll out the dough to a very thin sheet,take a fork & prick it on top of the sheet fully.
Do not skip this step by pricking your papdis don't rise up like pooris while deep frying.We need crisp papdi.
Take a round cookie cutter or lid of any bottle & cut them.
Make sure the papdis are rolled out thin otherwise they will not be crisp after frying.
If not before dropping into the oil roll it out thin then fry them.
Heat oil in a kadai slowly slide the papdi into the oil & deep fry till crisp & light brown on all sides in medium high flame.
Remove it on a kitchen tissue,cool completely & store them in a air tight container.
Note:
a) Roll out the dough to a very thin sheet otherwise your papdis will not be crisp.
b) Your dough should be a stiff yet soft do not add too much water.
c) Deep fry in medium high flame.

Papdi Chaat Recipe
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Papdi Chaat

Ingredients
Papdi
Imli /Tamarind chutney
Green chutney
(Grind mint,coriander leaves,green chillies,salt,lemon juice,small piece of ginger ,jeera powder & chaat masala.Make a semi thick paste & store it in fridge.)
Boiled yellow peas
Chopped onion,tomato & coriander leaves
Thin sev
Curd
Chaat masala & black salt
Method
Arrange the papdi in a plate place some peas on top,drizzle both chutneys & curd.
Sprinkle the chopped vegetables & the masala powders.
Lastly garnish with thin sev & serve immediately.

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Red Bell Pepper Soup Recipe / Bell Pepper Soup Recipe

Red Bell Pepper Soup

Ingredients
Vegetable broth/ water-3 cups
(I used vegetable broth)
Salt to taste
Orange bell pepper large 2
(seeds removed & chopped)
Chopped tomato-1/2
Dried basil-1/8tsp
Dried celery seeds-1/8tsp
Chopped onion-1/4
Chopped garlic-4
Method
Boil all above ingredients together for 10 minutes in medium low flame.
Cool the mixture & blend this to a smooth liquid.Dilute the soup as needed.
Heat the soup,sprinkle some crushed pepper give a quick mix & switch off the stove.
Serve it hot.

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Navarathan Vadai / Navaratna Vadai / Navarathna Vada / Mixed Dal Fritters / 9 Beans Vadai

Navaratna Vadai

Ingredients
Urad dhal with skin-1/2 cup
Rajma,Red chori,Toor dhal,Channa dal.Yellow moongh dhal,Black channa,Red beans,Black eye bean- each 1/8 cup
( Use any combination of beans you like)
Ginger-a small piece
Green chillies-6
Salt to taste
Other ingredients
Oil-to deep fry
Chopped onion-1/2
Chopped coriander & curry leaves-a handful
Method
Soak all the dals together overnight,next day grind it with salt,ginger & chillies to a thick smooth batter.
Do not add too much water while grinding,sprinkle water in intervals while grinding the batter.
Mix onion,coriander,curry leaves,heat oil in a pan.
Take small amount of batter flatten it & drop it into oil.
In medium flame deep fry till golden brown & crisp on both sides.
Serve it with any chutney you like.

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Omam Fish Curry Recipe / Omam Meen Kulambu / Fish in Ajwain Gravy

Omam Meen Kulambu

Ingredients

Fish-10 pieces

(I used tipalia,use any fish you like)

Chopped onion-1/2

Chopped garlic- 6

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp
Coriander powder - 1/4 tsp

Curry leaves little

Salt to taste

Tamarind juice-1 & 1/2 cup

Pepper powder-1tsp

Tempering

Oil-8tsp

Mustard - 1/2 tsp
Methi /Fenugreek seeds - 1/8tsp
Jeera - 1/4 tsp

Ingredients fried in 1tsp of oil & ground to a smooth paste

Onion-1/4

Garlic-4

Coriander seeds-1tsp

Red chillies-6

Ajwain/Omam-1/2tsp

Fresh grated coconut-3tsp

Curry leaves- 8
( Fry all above ingredients in oil till light brown.Cool and grind it to a smooth paste )

Method

In a bowl mix tamarind juice,salt,turmeric powder,red chilly powder,coriander powder& the ground masala mix and keep it aside.
Heat oil in a pan temper it with above ingredients.
Add onion,garlic & curry leaves fry till brown,now pour the tamarind mixture & boil it till gravy is thick and oil starts to float on top.
Add the fish pieces & boil for a minute & switch off the stove.
Garnish it with curry & coriander leaves & sprinkle 1tsp of pepper on top mix a gentle mix.
Serve it hot with plain rice.

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Andhra Mutton Pepper Fry Recipe / Mutton Pepper Fry Recipe

Andhra Mutton Pepper Fry

Ingredients dry roasted & powdered
Poppy seeds-1 & 1/2tsp
Fennel seeds-1tsp
Whole pepper-1tsp
Coriander seeds-2tsp
Cumin seeds-1/2tsp
Cinnamon-1'' piece
Cloves-4
Cardamom-2
Red chillies-6
Method
Dry roast all above ingredients till nice aroma comes out.Cool & make a fine powder.
Ingredients to be pressure cooked with very little water
Mutton-1 pound around 1/2 kg.
Turmeric powder-1/2tsp
Red chilly powder-1/4tsp
Salt to taste
Ginger & Garlic paste-1/2tsp
Water as needed
Method
Pressure cook the mutton with above ingredients till soft.
Other Ingredients
Chopped onion-1/2
Chopped tomato-1
Curry leaves-little
Ginger & Garlic paste-1/2tsp
Oil-1tbsp
Red chillies-4
Pepper powder-1/2tsp
Coriander leaves-for garnish
Method
Heat oil in pan fry red chillies, onion,tomato,curry leaves & ginger garlic paste till light brown.
Add the cooked mutton with the water & cook it till dry.
Now add the ground powder & in low flame fry till oil separates the masala.
Switch off the stove,sprinkle the pepper powder & garnish it with coriander leaves.
Serve it hot with plain rice.

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Sukku Paal Recipe / Sonti Pal Recipe / Dry Ginger Milk Recipe

Sukku Paal

Ingredients
Sukku / Sonti / Dry ginger powder - 1 tsp
Milk - 1 cup
Water - 1/4 cup
Crushed cardamom -1
Sugar/ Brown sugar/ Naatu Sarkarai or Palm sugar - 1 tsp
Method
Boil water in a pan add sukku powder,sugar and cardamom.
Boil for 1 or 2 minutes till the sugar has completely dissolved.
Add milk and give a boil.switch off the stove.
Strain out the milk using a strainer.
Serve it hot !

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Egg Biryani Recipe / Egg Biriyani Recipe / Muttai Biriyani / Hyderabadi Egg Biryani Recipe

Egg Biriyani

Ingredients for egg
Boiled eggs - 6
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ingredients for rice
Basmati rice - 3 cups
Salt to taste
Black pepper - 10
Cloves - 5
Cardamom -5
Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Water as needed to cook rice

Egg Biriyani

Method
Wash & soak rice in water for 30 minute.
Make slits on the boiled eggs,add chilly powder,turmeric powder & salt to the eggs mix well & rest for 10 minutes.
Heat 1 tbsp of oil add the eggs and roast for 1 or 2 minutes till all sides are slight brown,Remove & keep it aside.
Boil water in a wide vessel with the spices & salt.
Drain out the water from the rice & add it to the boiling water.
Cook till its 3/4th done,strain out the water and keep the rice aside.
Ingredients for gravy
Star anise - 1
Bay leaf - 1
Black stone flower ( optional) -1
Sliced onion - 1
Chopped tomato - 1 big
Slit green chillies - 6
Chopped mint leaves - a handful
Ginger & Garlic paste - 1 tsp together
Salt to taste
My biriyani masala powder - 1 tsp
Curd - 1/4 cup
Oil - 1/8 cup
Ghee - 1 tbsp
Ingredients for garnish
Fried onion - a handful
Mint leaves
Lemon juice - 1 tsp

Egg Biriyani

Method
Add some ghee & oil to the same egg fried pan add the spices.
Now add the green chillies & onion  fry till light brown.Add the ginger & garlic paste,mint & tomato.
Fry till tomatoes are soft add salt,curd & biriyani masala mix well.
Now add the eggs & gently mix.
Take a heavy bottom wide pan add the gravy at the bottom,spread the rice on top evenly.
Sprinkle the fried onions,mint leaves & lemon juice.
Cover it with a tight lid and in low flame cook till the remaining rice grains are cooked it takes about 10 minutes.Once done gently mix the rice & serve them hot with raita.

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Garlic Naan Recipe / Homemade Garlic Naan / Indian Bread Recipe / Indian Naan Recipe / Garlic Naan Recipe

Garlic Naan

Ingredients for the dough
All purpose flour-2 cups
Baking powder-1/2 tsp
Salt-1/4tsp
Warm milk-2tbsp
Plain curd-1/3 cup
Milk-1/3 cup
Egg beaten-1/2
Ghee-1tbsp
Sugar-1tbsp
Dry yeast-1tbsp
Other ingredients
Chopped coriander leaves & garlic-little
Butter to brush on top
Method
Mix yeast & sugar in warm milk,rest it for 10 minutes for the yeast to froth.
In another bowl mix egg,milk ,curd & ghee,whisk.
Mix flour,salt,baking powder in another bowl.Now pour the yeast mixture & the curd ,milk mixture into the flour & knead it to a soft dough.
Apply oil in a bowl & keep the dough,cover it with a cloth & rest it for 2 hours for the dough to double.
Divide the dough into 4 equal parts,roll it out to a semi thick oval shape.
Apply butter on a aluminum foil,place the dough on the tray.Apply some butter on top & sprinkle some garlic & coriander leaves on top,slightly press them.
Bake this at 400 deg.F for 8 minutes or till the top is slightly brown & cooked.
Remove from oven & brush with butter on top & enjoy them hot.

Inspired by mymomrecipies

Version - 2

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All purpose flour / Maida - 2 cups

Salt to taste

Sugar - 1 tsp

Dry yeast - 1 tbsp

Water as needed

Method

Procedure is the same as above mix.

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