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Tuesday, February 21, 2012

Vermicelli(Semiya) Murukku

Vermicelli (Semiya) -1/2 cup
Rice Flour-1 cup
Pottukadalai powder/roasted gram-1/2 cup
Ajwain seeds-1/2 tsp
Red chilly powder -1/2 tsp
Hot oil-1tbsp
Salt to taste
Oil for deep frying
Soak semiya in one cup water for 2 hour.Mash it well ,add all above ingredients.Knead it to a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press it directly into the hot oil & fry it till crisp & golden brown in medium flame.Cool & store it in a container.
Courtesy:Hari Chandana

Saturday, February 11, 2012

Soft Idly

Long grain rice-2 cups
Sona masoori rice-2 cups
Cooked rice-3/4 cup
Uraddhal-1 cup
Methi seeds/fenugreek seeds-1/2tsp
Salt to taste
Soak dhal separately & methi ,rice & cooked rice separately for 4 hrs.Then grind both separately to a smooth batter.Add salt mix both batters together & leave it to ferment overnight.Next day mix it well ,grease idly plates.Pour some batter & steam it till done.Serve it with any side dish you prefer.

Sunday, February 5, 2012

Beetroot Soup

Ingredients boiled for 5 minutes & blend to a smooth liquid
Chopped beetroot-1/2
Chopped carrot-1/2
Chopped onion-3tsp
Chopped celery-3tsp
Dried basil-a pinch
Vegetable stock or water-2 cups
Salt & pepper to taste
Roasted & powdered jeera-a pinch
Other ingredients
Milk-1/4 cup
Pour the blended liquid,milk,seasoning & water( if required to dilute the soup) in a pan & bring to a nice boil.Switch off the gas,before serving sprinkle some shredded cheese(optional) on top & serve hot.

Monday, January 30, 2012

Moroccan-Style Carrot & Apple Salad

Ingredients slightly dry roasted & coarsely ground
Coriander seeds-1/4tsp
Other ingredients
Grated medium carrot-1
Chopped small apple-1
Chopped coriander leaves-little
Salt & red chilly powder-to taste
Olive oil-1 tsp
Lime juice-1tsp
Grated garlic-1
(optional,I didn't use)
Toss everything together & serve garnished with some chopped walnuts & coriander leaves .

Wednesday, January 25, 2012

Tricolour Oothapams

Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Divide the idly batter into two parts.Mix carrot puree to one part & coriander puree to another.Pour very little water & dilute it to dosa batter consistency.Heat a tawa pour a ladle,spread the batter to a semi thick circle.Pour oil around it,cover & cook it.Cook it only one side till done.Your tricolour oothapams are ready.
Note:You can also add red chilly powder to carrot & green chillies to coriander while grinding.

Saturday, January 21, 2012

Tofu Bajji with less Oil

Marination ingredients
Firm tofu cubes-1 cup
Salt to taste
Crushed kastoori methi-1tsp
Red chilly powder-1/2tsp
Yellow food colour-a pinch
Garam masala-1/2tsp
Jeera powder-1/4tsp
Ginger & Garlic paste-1/2tsp
(mix all above ingredients together & rest it for 15 minutes)
Outer covering
Rice flour-3tsp
Salt to taste
Jeera /Cumin-1/4tsp
(pour water & make a semi thick batter with above ingredients)
Oil-to fry
Heat a paniyaram pan pour a teaspoon of oil in each hole.Dip each tofu piece in the batter & place it in paniyaram pan.Cook it both sides till brown & crisp.Serve it with any dip
Tips:You can also deep fry these in hot oil.

Sunday, January 15, 2012

Red Pumpkin Pachadi

Steamed & mashed red pumpkin-1 cup
Curd-1/2 cup
Salt to taste
Uraddhal & Channa dhal-each1/4tsp
Red chillies-1
Curry leaves-little
Hing-a pinch
Chopped onion-3tsp
Heat oil in a pan & temper it.Fry onions till light brown.Mix all above ingredients together in a bowl.Add the tempering,mix it well & serve.

Tuesday, January 10, 2012

Pear Lassi

Pear chopped-1
Thick curd-1 cup
Blue agave-1tsp
Cardamom powder-a pinch
Blend everything together.Serve it cold.
Courtesy:Priya with a slight change....

Thursday, January 5, 2012

Whole Masoor Dhal Dosa

Long grain rice-3 cups
Whole masoor dhal-3/4 cup
(soaked overnight)
Uraddhal-1 cup
Poha/Aval-1/4 cup
Methi /fenugreek seeds-1tsp
Salt to taste
Soak all above ingredients together for 4 hrs.Then grind it to a smooth batter,add salt & ferment it overnight.Heat an iron griddle,pour a ladle of batter.Spread it evenly to a thin circle.Pour oil around the dosa,cook it till crisp.Serve it with any chutney.

Saturday, December 31, 2011

Dilpasand Recipe (Easy Version) / Dilkush Recipe / Dilkhush Recipe /Dilkush Pastry Recipe / Coconut & Tutti Fruity Stuffed Pastry Recipe

Easy version of  Dilpasand / Dilkush / Coconut filled pastry

Dilpasand  Recipe (Easy Version) / Dilkush Recipe / Dilkhush Recipe /Dilkush Pastry Recipe / Coconut & Tutti Fruity Stuffed Pastry Recipe

Filling ingredients
Freshly grated coconut-1 cup
Sugar-1 cup
Tutti fruity-1tbsp
Raisins-1/4 cup
Cardamom powder-1tsp
Chopped almond-1/4 cup
Outer covering
Ready made puff Parathas-2
Or Puff pastry sheets

Dilpasand  Recipe (Easy Version) / Dilkush Recipe / Dilkhush Recipe /Dilkush Pastry Recipe / Coconut & Tutti Fruity Stuffed Pastry Recipe
Heat sugar & coconut in a sauce pan for 2 minutes.Switch of the stove add all the above ingredients.Mix it well & keep it aside.Take 2 puff parathas,roll 1 paratha little bigger than the second one.Place the filling in the center & spread it well.Close it with the second paratha(smaller one) & seal it well.Heat an oven & bake it for 10 minutes or till light brown at 325 deg.Cool & cut & serve.

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