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Wednesday, November 30, 2011

Egg Biriyani-Version 2

Ingredients ground to a smooth paste
Ginger & Garlic paste-1/2tsp
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1/2tsp
Cloves-2,Cardamom-2,Cinnamon-a small piece
Fennel seeds(somph)-1tsp
Coriander & Mint leaves-a handful
Bay leaf-1
Sliced onions-1/2
Slit green chillies-1
Ingredients for omelet
Garam masala-1/2tsp
Salt to taste
(beat everything together)
Other ingredients
Cooked basmati rice-2 cups
Lime juice-1tsp
Mint leaves -for garnish
Heat 1tsp of oil in a pan,pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg is set.Flip & cook it on the other side too.Cool & cut into small pieces & keep it aside. Heat oil in a pan temper it,fry onions & green chillies are light brown.Add the ground masala & fry it till oil separates the pan.Pour very little water & make a thick gravy.Add the cut eggs & mix it well.Add the cooked rice,lime juice & mint,mix it well & serve it hot with any raita.

Sunday, November 20, 2011

Masala Vegetable Kichadi / Rava Vegetable Kichadi Recipe

image of Masala Vegetable Kichadi / Rava Vegetable Kichadi Recipe
Rava Vegetable Kichadi
Rava(Semolina)-1 cup
Semiya(vermicelli)-3/4 cup
Mixed vegetables-1cup
Onion chopped-1
Slit green chillies-3
Curry & Coriander leaves-little
Mint leaves-5
Ginger chopped-1/4''
Garlic sliced-4
Tomato Chopped-1
Turmeric powder-1/2tsp
Salt to taste
Water-3 & 1/2cups
Fennel seeds-1/2tsp
Bay leaf-1
Urad Dal-1/4tsp
Channa Dal-1/4tsp
Heat oil in a pan & temper it with above ingredients.
Add onion,green chillies,ginger,garlic,vegetables,tomato,mint,salt & turmeric powder,fry till light brown.
Now add rava & semiya fry till its slightly roasted.
Reduce flame & pour boiling water mix it well.Close with a lid & cook it in low heat till cooked.
Pour ghee & mix well,garnish with curry & coriander leaves & serve hot.
Coconut milk can also be added it gives extra taste to your dish.
Rava & semiya should be fried well otherwise your dish will be sticky.

Thanks for visiting!

Tuesday, November 15, 2011

Tofu & Egg Burji

Salt to taste
Turmeric powder-1/2tsp
Coriander powder-1tsp
Chopped green chillies-2
Chopped onion-1/2
Chopped tomato-1
Chopped coriander leaves-little
Grated ginger-1/8tsp
Frozen peas-a handful
Cubed firm tofu-1 cup 
Beat eggs,salt & turmeric powder together,keep it aside.Heat oil in a pan temper it.Add the onion,green chillies,ginger & tomato fry till onions are light brown.Add the peas,tofu,coriander powder & beaten eggs.Mix it well & cook till its scrambled.Garnish it with coriander leaves.Best served with roti...

Wednesday, November 9, 2011

Celery Kootu

Ingredients pressure cooked till soft
Channa dhal-1 cup
Chopped celery-1/2 cup
Salt -to taste
Turmeric powder-1/8tsp
Coconut oil-1tbsp
Red chillies-2
Curry leaves-little
Chopped onion-1tbsp
Ingredients ground to a smooth paste
Green chillies-2
Heat oil in a pan temper it,fry the onions till light brown.Add the ground paste to the cooked dhal & give a nice boil.Switch off the stove add the tempering & mix it well.Serve it with hot plain rice.

Saturday, October 29, 2011

Chettinadu Vellai Paniyaram

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
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.

Thursday, October 20, 2011

Almond Burfi /Badam Burfi ( With Skin)

Almonds dry powdered(with skin)-1 cup
Sugar-1/2 cup
Water-1/3 cup
Cardamom powder-1/4tsp
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

Besan/Kadalai mavu-1 cup
Sugar-2 cups
Water-1 cup
Ghee-2 & 3/4 cups
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.

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

Powdered quinoa-1/2 cup
Rice flour-1 cup
Besan-1/4 cup
Chilly powder-1 & 1/2 tsp
Salt to taste
Hot oil-1 & 1/2 tbsp
Oil-to deep fry
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 
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)
(crushed & soaked in little warm milk)
Cardamom powder-1/2tsp
Crushed almonds & pistachio-2tbsp
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.

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

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
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.
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