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Thursday, March 29, 2012

Mysore Bonda

Ingredients
Maida/all purpose flour-1 cup
Rice flour-1/4 cup
Buttermilk to make a thick batter
Salt to taste
Jeera/cumin seeds-1tsp
Baking soda-1/2 tsp
Chopped green chillies-2 small
Chopped ginger-1tsp
Chopped coconut-3tsp
Method
Mix all above ingredients together.Add butter milk & make a thick batter like urad dhal vada batter.Heat oil in a pan,wet your hands & take smalls ball & drop it in hot oil.In medium flame fry it till brown on all sides.Serve it with any chutney.

Monday, March 19, 2012

Egg Masala Kuzhlambu/Kulambu

Ingredients fried in 2tsp of oil till light brown,then ground to a smooth paste
Coriander seeds-1 & 1/2tsp
Red chillies-3
Whole pepper-1tsp
Poppy seeds-1tsp
Fennel seeds-1tsp
Jeera/Cumin-1/2tsp
Cloves-1
Cinnamon stick-a small piece
Curry leaves-1tsp
Turmeric powder-1/2tsp
Salt to taste
Chopped onion-1/2
Chopped tomato-1/2
Ginger & Garlic paste-1/2tsp
Roasted gram /Pottukadalai-1tsp(no need to fry)
Coconut-1tbsp
Tempering
Sesame oil-1tbsp
Mustard-1tsp
Methi seeds/fenugreek-8
Curry leaves-1tsp
Other ingredients
Diluted tamarind water-2 cups
Boiled eggs(make slits on it)-6
Method
Heat oil in a pan & temper it,pour the ground masala & the tamarind juice.In low flame cook till the gravy is slightly thick,add the eggs & give a boil.Switch off the stove ,garnish it with curry & coriander leaves & serve it with hot rice.


Wednesday, March 14, 2012

Turnip Chutney

Ingredients
Chopped turnip-1/2
Chopped onion-1/4
Chopped tomato-1
Salt to taste
Oil-2tsp
Urad dhal & Channa dhal-each-1tsp
Jeera/cumin-1/4tsp
Red chillies-3
Ginger & Garlic paste-1/4tsp
Curry leaves-little
Hing-a pinch
Method
Heat oil in a pan fry the dhals ,jeera & red chillies till light brown.Add the other ingredients & fry till raw smell goes off.Cool, add salt & grind to a smooth paste.Serve it with any tiffin.

Saturday, March 3, 2012

Mango Rawa Kesari

Ingredients
Ghee-1/2 cup
White rawa/semolina-1 cup
Sugar-1 cup
Water-2 cups
Mango pulp-1 & 1/4 cup
Cardamom powder-1tsp
Saffron-a pinch
Fried nuts in ghee-1tbsp
Method
Heat ghee in a pan,fry the rawa till raw smell goes off.Boil water in a pan,add it to the rawa.Cook it in slow flame till it absorbs all the water.Add cardamom powder,saffron,mango pulp & sugar mix it & cook it for 1 minute.Switch off the stove,garnish it with nuts and serve.

Saturday, February 25, 2012

Zesty Lemon Cake With Raisins

Happy 3rd Birthday SailajaKitchen .Stepping into my 4th year.....



Ingredients for the cake
Flour - 1 & 1/2 cups
Sugar - 1 cup
Butter - 1/2 cup
Eggs - 2
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Lemon zest grated - 1 & 1/2 tbsp
Salt - 1/2 tsp
Lemon juice - 4 tbsp
Buttermilk - 12 tbsp
Vanilla extract - 1/2 tsp
Raisins - 1/4 cup
Ingredients for the glaze:
Powdered sugar - 1 cup
Lemon juice - 2 tbsp
(mix it to a smooth mixture)
Method
Sieve flour,salt ,baking powder,baking soda.Mix buttermilk,lime juice & essence.Cream together butter & sugar till light & fluffy.Add the eggs & zest of lemon & beat it well.Slowly add the flour & lemon buttermilk mix to the sugar butter mixture alternatively beginning and ending with flour. Add raisins and gently mix.Bake it at 350 deg. for 40 minutes or till done.cool the cake completely & then pour the glaze over the cake.
Courtesy:chitchatcrossroads with a slight change.

Tuesday, February 21, 2012

Vermicelli(Semiya) Murukku

Ingredients
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
Method
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

Ingredients
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
Method
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
Garlic-2
Dried basil-a pinch
Vegetable stock or water-2 cups
Seasoning
Salt & pepper to taste
Roasted & powdered jeera-a pinch
Other ingredients
Milk-1/4 cup
Method
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
Jeera-1/8tsp
Walnuts-6
Other ingredients
Grated medium carrot-1
Chopped small apple-1
Chopped coriander leaves-little
Honey/agave-1tsp
Raisins-15
Salt & red chilly powder-to taste
Olive oil-1 tsp
Lime juice-1tsp
Grated garlic-1
(optional,I didn't use)
Method
Toss everything together & serve garnished with some chopped walnuts & coriander leaves .

Wednesday, January 25, 2012

Tricolour Oothapams

Ingredients
Idly batter -required amount
Carrot puree
Coriander puree
Oil-required amount
Method
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.


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