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Sunday, October 12, 2014

Coconut Thogayal Recipe / Thengai Thogayal Recipe / Coconut Thokayal Recipe / Thengai Thuvaiyal / Kobbari Pachadi Recipe

images for Coconut Thogayal Recipe / Thengai Thogayal Recipe / Coconut Thokayal Recipe / Kobbari Pachadi Recipe
Coconut Thogayal
Ingredients
Grated coconut-1/2 cup
Red chillies-2
Tamarind-a small piece
Urad dal -1tbsp
Small onion-2 (optional)
Salt to taste
Oil-1tsp
Hing-1/4tsp
Tempering
Oil-1tsp
Mustard,Urad dal,Channa dal-each 1/4tsp
Red chillies-1
Method
Heat oil fry urad dal,red chillies,onion &coconut till light brown in colour.
Add the tamarind,salt & hing fry for a minute.Switch off the stove & cool the mixture.
Grind this to a semi coarse paste,add very little water while grinding if needed.
Heat oil in a pan & temper it with above ingredients.
Pour it into the thogayal,mix & serve it with hot rice.

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Friday, October 10, 2014

Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe / Mothichoor Ladoo / MothiChur Ladoo - How to make Motichoor Ladoo.

Step by step method/picture to make Motichoor Ladoo
images of Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe - How to make Motichoor Ladoo.
Matichoor Ladoo
YIELDS: 18 Ladoos
Ingredients for the batter
Besan-1 cup
Finely powdered semolina/white rava/sooji-1tbsp
Water-1/2 cup +2tbsp
(water quantity may vary,depends upon the quality of besan & rava,Add accordingly)
Yellow or orange food colour -2 pinches
(Mix all above ingredients together,consistency will look like a dosa batter)
Ingredients for the sugar syrup
Sugar-1 cup
Water-1 cup
Rose essence-few drops
Cardamom powder-1/4tsp
Saffron strings few
Chopped pistachio & cashew nuts-each-1tbsp
(Boil sugar & water together to a one string consistency.Switch off the stove & add the rose essence,cardamom powder&saffron.)
Other ingredients
Oil-to deep fry
Ghee to grease your palm while rolling out balls
Boiling water-2tbsp
Images of Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe - How to make Motichoor Ladoo.
Motichoor Ladoo
Images of Motichoor Ladoo Recipe / Motichur Ke Laddu / Motichoor Laddu Recipe - How to make Motichoor Ladoo.
Motichoor Ladoo
Method
Heat oil in a kadai,pour a ladle of mixture in the sieve which has round holes/boondhi ladle.
Rub it or tap it so that small balls of boondhi falls into the hot oil.
Fry them in medium high flame till its 3/4th done.Remove and keep it aside (do not fry the boondhi's till crisp).Repeat till you finish the batter.
Heat sugar & water in a pan,mix well till sugar has dissolved completely.
Boil the sugar syrup till it reaches to one string consistency.Switch off the stove ,add the cardamom powder,rose essence & saffron.
Add the chopped nuts to the boondhi.Pour the warm syrup into the boondhi.
Mix well till everything is combined.Now put this in a mixi or food processor,add 2tbsp of boiling water & pulse it for 1 or 2 times till its crushed.
Do not grind it too much it will become a paste.Transfer the mixture to a bowl.
Grease your hand with ghee & start to roll out into small balls.The ladoo will be a bit moist  later it will become firm.
Your yummy ladoos are ready to serve !
Note:
a) Do not fry the boondhi's till crisp.
b) Melon seeds can also be added.

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Tuesday, October 7, 2014

Beetroot Kurma / Beetroot Korma Recipe

images for Beetroot Kurma / Beetroot Korma Recipe
Beetroot Kurma
Ingredients
Chopped beetroot-1/2
Chopped onion-1/4
Chopped tomato-1/2
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Ginger & Garlic paste-1/2tsp
Coriander leaves for garnish
Tempering
Oil-2tsp
Cloves-2
Cardamom-1
Bay leaf-1
Ingredients ground to a smooth paste
Coconut-3tsp
Fennel seeds-1tsp
Poppy seeds-1tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onions & fry till light brown.
Now add ginger/garlic paste,tomato & beetroot,fry for 2 minutes till raw smell goes disappears.
Add the dry ingredients one by one,add salt pour some water & cook till beetroots are soft.
Pour the ground masala & cook it in medium flame till the kurma is thick.
Garnish & serve hot with roti or rice.

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Sunday, October 5, 2014

Paruppu Usili / Beans Usili / Paruppu Usili With Green Beans Recipe / Bean Paruppu Usili Recipe

Paruppu Usili recipe/ Beans Usili recipe/ Paruppu Usili With Green Beans Recipe / Bean Paruppu Usili Recipe
Beans Paruppu Usili
Ingredients soaked for 1 hour
Channa dal-1/2 cup
Toor dal -1/2 cup
Red chillies-3
(soak dal & red chillies together for 1 hour)
Turmeric powder-1/8tsp
Salt to taste
Method
Drain out the water from the dal & grind the above ingredients with little turmeric & salt to a coarse mixture.Do not add water & grind.Grease a Idli plate & spread the mixture evenly & steam it for 5 to 7 minutes.Cool completely & crumble them with your fingers,keep it aside.
Tempering ingredients
Oil-3tsp
Mustard-1tsp
Jeera-1/4tsp
Urad dal-1/2tsp
Hing-1/2tsp
Curry leaves-few
Other Ingredients
Finely chopped green beans-2 & 1/2 cups
Salt to taste
( Steam or cook the beans with very little water&  salt till the vegetable is cooked.Do not over cook the beans it needs to be still crunchy & it need to retain its green colour).
Method
Heat oil in a pan & temper it.Add the dal mixture & saute for a minute.Now add the cooked beans & mix well making surely everything is well blend.Garnish with chopped coriander leaves & serve as a side dish.
Note:
a) Do not soak the dal too much.
b) Do not grind the dal like a smooth paste,grind it to a coarse mixture.
c) Grated coconut can be added at the last for extra taste.
d) You can replace beans with capsicum,banana flower or cluster beans.

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Monday, September 29, 2014

Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery

images for Hayagreeva Recipe / Hayagriva Recipe /Hayagreeva Maddi Recipe / Sweet With Channa Dal And Jaggery
Hayagreeva/Hayagriva
Ingredients
Channa dal - 1 cup
Water - 2 & 1/2 cups
Jaggery - 1 cup
Finely grated coconut - 1/4 cup
Poppy seeds -1 tbsp
Salt a pinch
Ghee- 4 tbsp
Cashew nuts chopped-15
Raisins -1tbsp
Cardamom -6 (powdered)
Method
Dry roast the channa dal till its slightly warm.
Pour water & salt,pressure cook till soft.
Dissolve jaggery in water & filter to remove any impurities.
Pour this into the cooked dal & cook for 5 minutes till everything is well combined.
Heat ghee in a pan fry cashew nuts,raisins,coconut &poppy seeds till light golden brown.
Add this fried ingredients & cardamom powder to the channal dal mixture & cook for couple more minutes.
Switch off the flame,pour 2 tsp. of ghee on top & serve them hot.
Note:
a) You can also soak the channa dal for couple of hours instead of frying & then pressure cook.
b) You can add more ghee if you want it to be rich.
c) Add any kind of dry fruits you like.
d) If you think sweetness is more then reduce.

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Saturday, September 27, 2014

Coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk


images for coconut Ladoo / Dessicated Coconut Laddu / Quick Coconut Ladoos Using Condensed Milk
Coconut Ladoo
Ingredients.
Unsweetened desiccated Coconut- 3 cups
( I bought this from Indian store, any brand is fine)
Condensed Milk-1tin
Cardamom - 5 crushed to a fine powder
Ghee for greasing your palms
Dessicated coconut for dusting
Method
Mix all above ingredients together in a non stick pan,
Cook the mixture in low flame for 2 minutes or till mixture leaves the sides of the pan.
Cool the mixture, grease your palm & roll it into small balls.
Roll them on to desiccated coconut.
Your easy tasty ladoos are ready.
Note:
a) Chopped mixed nuts can be added for extra taste & to make your ladoos look more richer.
b) If your dessicated coconut is in a coarse powder then its fine,otherwise run it in a mixi once to      make it to a coarse powder along with cardamom.
c) Mix some food colour to the coconut powder & roll the ladoos to make it more colourful.

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Thursday, September 25, 2014

Vegetable Chop -Bengali Style Vegetable Cutlets / Bhejetebil Chop / Bengali Vegetable Chop / Stuffed Beetroot Cutlets

Vegetable Chop -Bengali Style vegetable Cutlets / Bhejetebil Chop recipe /Bengali Vegetable Chop recipe /  Stuffed Beetroot Cutlets
Vegetable Chop
Ingredients for Bhaja Masala/Moshla
Cumin seeds-1/2tsp
Fennel seeds-1/2tsp
Coriander seeds-1/2tsp
Pepper-12
Cloves-6
Cardamom-3
Cinnamon-a small piece
Bay leaf-1 small
Red chillies-2
Method
Dry roast the above ingredients till it pops (Do not burn them).
Cool & grind it to a smooth powder,store it in a clean jar.
Other ingredients
Grated beetroot-2 small
Grated carrot-2
Boiled & mashed potato-2
Chopped coriander leaves-1tbsp
Salt to taste
Sugar-1/8tsp
Chopped green chillies-1
Chilly powder -1/4tsp
Grated ginger-1/4tsp
Oil-2tsp + for deep frying
Roasted halved peanuts-1/4 cup
Method
Heat oil in a pan add ginger & green chillies,saute for a minute in medium low flame.
Now increase the flame, add the grated carrot & beetroot,chilly powder,fry till the veggies comes together & water has evaporated (I did not fry too much).
Switch off the stove transfer the mixture into a bowl,add the salt,sugar,chopped coriander leaves,peanuts,2tsp of bhaja masala & mashed potato.
Mix the whole mixture well,shape it out to any shape you prefer & keep it aside.
Ingredients for outer coating
Besan-2tbsp
Water to dilute
(Make a thin batter with besan & water,it must be lighter than the pakora batter)
Bread crumbs as needed
Method
Dip these shaped cutlets into the besan liquid,remove & roll it out evenly with the bread crumbs.
Arrange them on a plate,I repeated this process twice for my cutlets to be extra crunchy(You can omit the 2nd time process,its optional).
Keep it in fridge for sometime before frying.
Heat oil in a pan & in medium low flame deep fry these cutlets till crisp & light brown colour on all sides.
Place it on a kitchen paper to remove excess oil if any.
Before serving sprinkle Chaat masala on top & serve them hot with any dip you like.

Inspired by:Bongcookbook.com

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Wednesday, September 24, 2014

Deepavali Marundhu / Deewali Marundhu / Homemade Deepavali Legiyam / Deepawali Lehiyam

images for Deepavali Marundhu / Deewali Marundhu /  Homemade Deepavali Legiyam / Deepawali Lehiyam
Deepawali Marundhu
Ingredients soaked in warm water for 30 minutes
Whole pepper-2tsp
Cumin/Jeera-2tsp
Dry ginger powder/sukku-2tsp
Cardamom-4
Omam/Ajwain-5tsp
Coriander seeds-2tsp
Arisi thippili - 2
Kandan thippili - 1 small stick
Hing-1/2tsp
Turmeric powder-1/4tsp
Other ingredients
Jaggery-1 cup
(Jaggery should be same quantity as the ground paste,i got 1 cup of the ground paste so i used i cup of jaggery)
Honey-1tsp
Ghee-1/4 cup
Sesame oil-1tbsp
Method
Grind the above ingredients to a very smooth paste,measure it & take the same quantity of jaggery.
Melt the jaggery in a bowl,filter to remove any impurities.Pour the jaggery in a pan add the ground paste & cook in medium low flame till it gets thick.
Now slowly add the ghee & oil in intervals,till everything is absorbed & leaves the sides of the pan.
Cook till the paste comes to a jam consistency.
Switch off the stove mix in the honey,cool & store it in a clean jar in fridge.
Note:
a)You can also dry roast & powder the ingredients instead of wet grinding.
b) Have a small ball of marundhu its very good for digestion.

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Tuesday, September 23, 2014

Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe

Step by step method / picture to make Arisi Vella Puttu...

images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Arisi Vella Puttu
Ingredients
Rice flour/Arisi Maavu - 1 cup
Jaggery - 3/4 cup
Water - 1/2 cup
Cardamom-3 crushed
Grated coconut -1 tbsp
Chopped almonds - 10
Ghee-3 tsp
images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Vella Puttu
Method
Dry roast the rice flour till raw smell disappears & slightly changes colour.
Cool the flour & sprinkle water little by little to make the entire flour wet.
The flour should look like bread crumbs,the mixture should hold together.Should crumble ans fall when you leave.
Place this in a clean cloth or kitchen towel & steam them for 10 to 12 minutes.
Cool the flour & crumble them place it in a bowl.
Heat ghee in a pan and fry the nuts till light brown,transfer it to the bowl.
Add the grated coconut & crushed cardamom too.
images for Arisi Puttu Recipe / Vella Puttu Recipe / Arisi Vella Puttu Recipe / Sweet Rice Jaggery Puttu - Navarathri Recipe
Vella Puttu
Dissolve jaggery in water,filter to remove any impurities.
Boil the jaggery till it reaches to a soft ball consistency.
Pour a drop of syrup in water & try to form a soft ball,then your consistency is right.
Now pour this syrup into the rice flour coconut mixture.
Gently mix till everything is well combined.
Serve them hot or warm.
Note:
a) Syrup should form a soft ball consistency,otherwise your sweet will become watery.
b) Instead of jaggery syrup you can just mix sugar,cardamom powder & coconut too.
c) Steam the rice properly otherwise it will be raw while eating.
d) Cashew nuts & edible camphor can also be added.

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