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Thursday, August 5, 2010

Tomato(Thakali) Murukku

Rice flour-1 cup
Besan-1/2 cup
Roma tomatoes-2
(blend it in mixi with little water & filter the juice.It came to 1/2 cup)
Salt to taste
Chilly powder-1/4tsp
Melted butter-3tsp
Oil-to deep fry
Mix all dry ingredients together in a bowl.Heat the tomato juice in microwave for 10 seconds.Add butter & juice to the dry mixture & knead it to a soft dough.Put it in the murukku press & press it in hot oil.Fry it in medium flame till light brown on both sides.Drain on a kitchen towel.Cool & store it in air tight container.

Tuesday, August 3, 2010

Pathir Peni / Pathir Payni /Sutarfeni With Almond Milk

Today is my 700th post..........
Ingredients for Almond Milk
Cashew nuts-2tsp
Cardamom powder-1/8tsp
Milk-1 cup
Saffron strings & Pistachio-little for garnish
(Beat above ingredients together in mixi.Garnish it with saffron & keep it aside)
Payni/Peni ingredients
Kataifi loosened-2 cups
(shredded phylo dough )
Pre.heat oven to 350 deg.F
Defrost the kataifi dough,uncoil the phylo dough and mix the butter evenly using your fingers.
Make sure you don't break the strands as they are very thin to handle.
Take a long rope of the shredded dough and start shaping into a circle.
The thickness of each circle can be 1 inch.
Place these coils on a  baking tray lined with parchment paper and bake it till light golden brown on both sides.May be 8 to 10 minutes each side.
Keep an eye on the baking as each oven is different.
Remove from oven & cool it,before serving pour the almond milk on top,soak a bit.
Sprinkle saffron & pistachio as garnish.

Thanks for visiting !

Sunday, August 1, 2010

Quinoa & Sweet Potato Cutlet

Finely shredded or chopped vegetables-1 cup
(I used cabbage,carrot,beans)
Boiled & mashed sweet potato-1/2 cup
Cooked quinoa-1/4 cup
Boiled & mashed potato-1
Chopped onion-1tbsp
Ginger & Garlic paste-1/2tsp
Chopped coriander leaves-a handful
Red chilly powder-1/2tsp
Coriander powder-1/4tsp
Turmeric powder-1/8tsp
Salt to taste
Garam masala-1/4tsp
Other ingredients
Oil-to fry
Bread crumbs & beaten egg
Heat 1tsp of oil fry onion till transparent.Add the vegetables,ginger & garlic paste,salt dry ingredients & fry for 2 minutes.Switch off the stove cool a bit & mix the potato,coriander leaves,cooked quinoa & sweet potato.Mix it well & take a small ball & slightly flatten it.Dip it in egg & roll it in bread crumbs.Heat oil in a pan & shallow fry it.Serve it with ketchup.

Tuesday, July 27, 2010

Fresh Apricot Raita

Fresh chopped apricot-8
Chopped coriander leaves-1tsp
Chopped green chillies-1
Chopped or grated ginger-1/2tsp
Salt to taste
Curd-2 cups
Heat oil in a pan temper it with jeera.Add the green chillies,ginger,raisins & apricot.Cook till apricots are soft & switch off the stove.Beat curd with salt & mix the cooled apricot mixture.Garnish it with some fresh chopped apricots,coriander leaves & raisins.Serve it cold.

Friday, July 23, 2010

Pear & Celery Drink

Chopped pear-1
Celery stick-1
Ginger-a small piece
Salt a pinch
Agave nectar-to your taste
(or sugar/honey)
Lime juice-1/4tsp
Blend everything together in a mixi with some water.Filter it & serve it cold with ice cubes.

Tuesday, July 20, 2010


Thanks Smita & katta meetha theeka for the cute Award.Friends please feel free to pick it up from me.....

Thursday, July 15, 2010

Golden Fried Snow Peas

Ingredients for the batter
Corn flour-1tbsp
Soy sauce-1/8tsp
Chilly garlic sauce-1/4tsp
Salt & Pepper to taste
Cooking soda-2 pinch
Other ingredients
Snow peas-required amount
Oil to deep fry.
Pour water & make a thick batter with the above ingredients.Dip each snow peas in the batter & deep fry them in hot oil till golden brown & crisp.Serve it hot with any spicy dip.

Sunday, July 11, 2010

Chicken Kofta Biriyani

Ingredients for Kofta
Ground chicken-1 & 1/2 cup
Salt to taste
Turmeric powder-1/8tsp
Pepper powder-1/8tsp
Garam masala-1/2 tsp
Roasted jeera powder-1/2tsp
Chopped green chillies-2
Chopped onion-3tsp
Ginger & Garlic paste-1/4tsp
Chopped coriander leaves-little
Oil-to deep fry
Ingredients for the gravy
Cardamom-3,Cloves-2,Cinnamon-1 small stick,Jeera-1/2tsp,Shajeera-1/2tsp,Bay leaf-1
(whole spice)
Sliced onion-1/2
Chopped tomato-1
Coconut milk-6tsp
(I used the thick milk in tin)
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/2tsp
Chopped mint & coriander leaves-little
Ginger & Garlic paste-1tsp
Ingredients for the rice
Basmati rice-2 cup
Water-2 & 1/2 cup
Cardamom-1,Cloves-1,Cinnamon-a small bit,Shajeera-1/8tsp
Salt to taste
Fried onion,raisins,lime juice 2tsp diluted with little yellow food colour & cashew nut
Mix the kofta ingredients together,make sure there is no water at all.Make small balls & deep fry them till golden brown & keep it aside.Cook the rice with the spices,salt & ghee till 3/4th done.Heat oil in a pan add the whole spice,add the onions & fry till light brown.Add the remaining ingredients & fry till masala is cooked.Add the fried koftas to the gravy & top it with the rice.Garnish it with onion,lime juice & nuts.Cover it with a tight lid(so that flavour does not escape) & keep it in low flame(DUM) for 15 minutes.Switch off the gas.Before serving mix the biriyani & serve it with raita.

Thursday, July 8, 2010

Quinoa Sponge Dosa

Quinoa-1/2 cup
Brown rice-1/2 cup
Aval(Poha)-1/2 cup
Uraddhal-1/8 cup
Butter milk-1 cup
Salt to taste
Cooking soda-1/2tsp
Oil-to make dosa
Wash & soak all above ingredients(except salt & cooking soda) overnight.Next day grind it to a smooth semi thick batter.Add salt & cooking soda just before making.Pour a ladle of batter on a tawa,spread it slightly.Pour oil around it,cover & cook it both sides till done.Serve it with any side dish you desire.

Tuesday, July 6, 2010

Cracked Wheat & Ridge Gourd Skin Chutney

Ridge gourd skin-1 cup
Green chillies-2
Ginger-a small piece
Salt to taste
Cracked wheat-1/8 cup
Urad dhal-1tsp
Channa dhal-2tsp
Jeera-1/2 tsp
Coriander seeds-1/2 tsp
Heat 1/2 tsp of oil fry cracked wheat,dhals,jeera,coriander seeds & hing till light brown colour.Keep it aside.Heat 1/2 tsp of oil & fry ridge gourd skin,green chillies,ginger & coconut till light brown.Cool everything & grind together with salt to a smooth paste.Serve it with hot rice or with any tiffin.
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