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Saturday, October 29, 2011

Chettinadu Vellai Paniyaram

Ingredients
Rice-1 cup
(I used basmati rice)
Urad dhal-1/8 cup
(the measurement says 1/4 cup)
Salt to taste
Milk-1/4 cup
Cooking soda- a generous pinch
Soaked channa dhal-3tbsp
Chopped ginger,onion,green chillies,curry leaves-little
Method
Soak rice & dhal together for 2 hrs.Grind it with salt,water & milk to a semi thick batter.Add all the chopped ingredients & soaked channal dhal to the batter & mix it well.Add cooking soda just before pouring the batter in the panniyaram pan.Pour 1tsp. of oil in each hole of the pan,pour a ladle of batter in it.Cook it till light brown & crisp on all sides.Serve it with any chutney you like.
Courtest:Rakskitchen

Thursday, October 20, 2011

Almond Burfi /Badam Burfi ( With Skin)


Ingredients
Almonds dry powdered(with skin)-1 cup
Sugar-1/2 cup
Water-1/3 cup
Saffron-little
Cardamom powder-1/4tsp
Ghee-1tsp
Method
Heat a non stick pan melt sugar with water,add the cardamom powder & saffron,give a boil till it gives a one string consistency.Switch off the gas add the almond powder & ghee & mix till well till it becomes like a soft dough.Flatten the soft dough on a greased plate.Pat some ghee on top so that top doesn't get dried up.Cut it into desired shape while still warm.
Inspired by mysingaporekitchen..............

Monday, October 17, 2011

Mysore Pak /Ghee Mysore Pak (Krishna Sweets Style) / Soft Mysore Pak Recipe-How to make Mysore Pak

Step by step method /picture for making Mysore Pak. A perfect Deepawali / Diwali recipe.

Mysore Pak /Ghee Mysore Pak (Krishna Sweets Style) / Mysore Pak Sweet Recipe-How to make Mysore Pak

Ingredients
Besan/Kadalai mavu-1 cup
Sugar-2 cups
Water-1 cup
Ghee-2 & 3/4 cups
Method
Heat one cup of ghee in a non stick pan,add the besan & fry it till raw smell disappears & changes its colour to light brown( make sure you don't burn it).Switch off the gas & keep it aside.
In another pan add sugar & water, give a boil till sugar has completely dissolved,switch off the gas.
Pour the sugar mixture into the fried besan mixture.Stir it well & now switch on the stove.
In medium flame keep stirring,at one stage you will feel that the mixture is getting thicker.
Now reduce the flame & pour the remaining ghee in intervals & keep stirring.
The last stage is, the mixture will start leaving the sides of the pan & the bubbles would have completely stopped(you can see very tiny pores in the mixture).
Put a small amount of the mixture in the greased plate & see it forms to a small ball then that's the time to pour it on a tray.
Immediately pour it on a greased tray,while still warm cut into desired shapes.

Note:
Try to use a non stick pan because its less mess & easy to know the stage for removing the mixture.
This is a sweet which really requires patience & more focus.Otherwise your sweet will form into rocks or crumble down in a minute if you miss the stage....This also requires some practice,so new comers pl. try with small quantity 1st.

Thanks for visiting !

Friday, October 14, 2011

Quinoa Murukku

Ingredients
Powdered quinoa-1/2 cup
Rice flour-1 cup
Besan-1/4 cup
Chilly powder-1 & 1/2 tsp
Salt to taste
Ajwain-1tsp
Hot oil-1 & 1/2 tbsp
Hing-1tsp
Oil-to deep fry
Method
Mix all above ingredients together,pour water little by little & make a soft dough.Heat oil in a pan fill the mixture in the murukku press.Press it directly into the oil & in medium flame fry it till crisp & light brown on all sides.Cool & store it in air tight container.




Thursday, October 6, 2011

Mango Kulfi / Easy Mango Kulfi Recipe / Mango Kesar Kulfi / Indian Mango Ice Cream

images for Mango Kulfi / Easy Mango Kulfi Recipe / Indian Mango Ice Cream
Mango Kulfi 
Ingredients
Evaporated milk- 1 can (12 fl oz)
Condensed milk- 1 can (14 oz)
Kesar mango pulp-1 can (1lb.14 oz)
Cool whip- 1 tub (8 oz)
(whipped topping)
Saffron-1/4tsp
(crushed & soaked in little warm milk)
Cardamom powder-1/2tsp
Crushed almonds & pistachio-2tbsp
Method
Add all above ingredients in a blender,blend it for a minute till its creamy & frothy.
Pour it in a glass bowl or in kulfi moulds & freeze it overnight.
Serve it garnished with little pistachio on top.

Note:
To take out kulfi from mould with ease hold the mould under running water for 1/2 a minute,it will come out quickly.

Thanks for visiting !





Sunday, October 2, 2011

Black Bean Soup

Ingredients
Cooked black beans-2 cups
(mash 1 cup of beans)
Chopped celery-1/2 cup
Chopped onion-1/4
Chopped tomato-1/2
Chopped jalapeno chilly-1/2
Salt & Pepper to taste
Curry powder-1/4tsp
Dry oregano & Parsley-each-1/4tsp
Ginger & Garlic paste-1/4tsp
Vegetable broth or water-required quantity
Olive oil-1tsp
Method
Heat oil in a pot,saute onion,tomato,chilly & celery for a minute. Add all above ingredients & keep cooking this in low flame for 10 minutes,adding water if necessary.Serve this hot garnished it grated cheese.

Wednesday, September 28, 2011

Papaya Seeds Podi

Ingredients
Papaya seeds of one big papaya
(wash it thoroughly & dry it in sun for at least 1 day)
Salt to taste
Hing-1/2tsp
Amchur powder-1/4tsp
Oil-1tsp
Urad & Channa dhal-each-1tsp
Black sesame seeds-1tsp
Red chillies-2
Jeera-1/2 tsp
Dessicated coconut-2tsp
Crushed garlic-1 big
Method
Heat 1/2 tsp of oil & fry the papaya seeds till light brown in colour(do not over fry).Keep it aside,heat 1/2 tsp of oil & fry all above ingredients till light brown.Cool everything completely & grind it to a semi fine powder.Store it in a dry jar.Best served with hot rice.

Monday, September 12, 2011

Quinoa Pesarattu


Ingredients
Quinoa-1 cup
(washed & soaked for 1 hour)
Whole green moongh dhal-1/2 cup
(soaked for 4 hours)
Ginger -a small piece
Jeera-1tsp
Salt to taste
Green chillies-2 or 3
Chopped onion little for filling
Oil-to cook pesarattu
Method
Grind all above ingredients to a smooth batter(no need to ferment).Heat a tawa,pour a ladle of batter.Spread it a bit thin, pour little oil around & cook it both sides till light brown.Before removing sprinkle some chopped onions fold the pesarattu & serve it hot with any chutney.

Wednesday, September 7, 2011

Watermelon Skin Biriyani

Ingredients ground to a smooth paste
Handful of mint & coriander leaves
Cinnamon-a small piece
Cloves-3
Cardamom-1
Turmeric powder-1/4tsp
Green chillies-2
Tomato-1/2
Ginger & Garlic paste-1 tsp
Tempering
Oil-4tsp
Ghee-2tsp
Jeera & Shajeera,Kadal pasi-each-1/4tsp
Bay leaf-1
Other ingredients
Basmati rice-2 cups
Water-3 & 1/2 cups
Curd-1/4 cup
Chopped watermelon skin-2 cups
(only the white part)
Frozen peas(optional)- handful
Red chilly powder-1/4tsp
Salt to taste
Green chillies-2
Chopped tomato-1/2
Chopped onion-1/2
Method
Heat oil & ghee in a pressure cooker,temper it.Fry onion,tomato & green chillies till light brown.Add the ground masala & fry till oil separates the pan.Add all the dry powders,curd,vegetables & fry a bit.Add the rice & water pressure cook it till done.Before serving squeeze little lime juice,mix & serve it with raita.
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