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Saturday, November 28, 2015

Cranberry Thokku Recipe / Cranberry Relish Recipe / Spicy Cranberry Relish

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Cranberry Thokku
Ingredients
Fresh cranberry - 12 oz ( 340 gms) pack
Salt - to taste
Red chilly powder-1 & 1/2 tsp
Turmeric powder - 1/2tsp
Fenugreek seeds/Methi - 1/2 tsp
(Dry roasted till light brown & powdered finely)
Jaggery -1 tsp
Oil - 1/4 cup
Mustard-1 tsp
Urad dal -1/2 tsp
Curry leaves - few
Hing - 1/4tsp
Red chillies -6
Crushed garlic - 8
Method
Wash & pat dry the cranberries.
Heat oil in a pan & temper it with mustard,urad dal,red chillies,curry leaves,hing & crushed garlic.
Fry till garlic is light brown,Now add the salt,turmeric powder,red chilly powder & the cranberry,saute for a minute.
Cover with a lid & in medium low flame cook till its completely mashed & oil has started to separate from the thokku.
Add the jaggery, powdered methi powder and mix it well.Switch off the stove.
Cooled the thokku & store it in a clean bottle in fridge.
Best served with Dosa,Idli or Rice.

Note:
a) Add chilly powder according to your taste.
b) Adding garlic is optional.

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Sunday, November 22, 2015

Idli Uppuma Recipe / Idli Upma Recipe / Idly Upma - An Easy Upma With Leftover Idli

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Idli Upma
Ingredients
Leftover Idli - 10
Salt to taste
Turmeric powder - 1/4 tsp
Chopped onion - a handful
Chopped green chillies - 3
Grated ginger - 1/8 tsp
Curry leaves few
Lemon juice few drops
Tempering
Oil - 5 tsp
Mustard - 1/2 tsp
Channa dal & Urad dal - each 1/2 tsp
Red chillies - 2
images of Idli Uppuma Recipe / Idli Upma Recipe / Idly Upma - An Easy Upma With Leftover Idli
Idli Upma
Method
Take the idli in a bowl crumble them.
Heat oil in a pan temper it with above ingredients.
Now add the chopped onion,green chillies,ginger & curry leaves.
Saute till onions are slightly brown,add the salt & turmeric powder,mix well.
Lower the flame add the crumbled idli & mix gently till everything is well combined.
Switch off the flame add lemon juice mix.
Your quick easy Idli upma is ready to serve.

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Monday, November 16, 2015

Mango Ginger Pickle Recipe / Maa Inji Pickle / Mangai Inji Urukai Recipe / Ma Inji Pickle Recipe

images for Mango Ginger Pickle Recipe / Maa Inji Pickle / Mangai Inji Urukai Recipe / Ma Inji Pickle Recipe
Mango Ginger Pickle / Maa Inji Pickle
Ingredients
Maa Inji / Mango Ginger chopped - 1 & 1/2 cups
Lemon - 2
(take out the juice)
Chopped green chillies-8 to 10
Salt to taste
Tempering
Oil- 1 & 1/2 tsp
Hing- 1/4 tsp
Mustard seeds-1tsp
Curry leaves few
Method
Remove the skin of the mango ginger,wash them & pat dry.
Chop the mango ginger to small pieces.
Take a wide bowl add the chopped mango ginger,green chillies,salt & lemon juice,mix it well.
Heat oil in a pan & temper it with above ingredients.Pour it into the bowl.
Mix everything well,keep it in fridge & serve after a day.
Best served with curd rice.
Note:
a) Fresh green peppers can be added instead of green chillies.
b) Tempering is optional.
c) Adjust lime juice according to your sourness.
d) Red chilly powder,dry roasted & powdered methi seeds can be added.

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Friday, November 13, 2015

Nethili Fish Fry Recipe / Anchovie Fish Fry Recipe / Nethili Meen Varuval Recipe

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Nithili Fry
Ingredients for marination
Fresh Nethili/Anchovies fish - 40 fish
Salt to taste
Red chillies - 1 tsp
Coriander powder - 1 tsp
Ginger & Garlic paste - 1 tsp
Rice flour or corn starch - 1 tsp ( optional)
Other ingredients
Oil to shallow fry
Curry leaves few
Vinegar - 1tbsp
Method
Wash the fish with vinegar well & keep it aside.
Take a wide plate add all the above marination ingredients.
Now add the washed fish mix well to make sure all the pieces are well coated on all sides.
Rest this for 30 minutes.
Heat oil in a pan place the marinated fish,do not overlap, in medium low flame fry these fish in batches till crisp & brown on all sides.
Lastly add the curry leaves in the same oil fry till crisp & add it on top of the fish.
Serve it as a starter or as a side dish for rice.

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Sunday, November 8, 2015

Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack

images for Ribbon Pakoda / Ribbon Murukku Recipe / Ola Pakoda Recipe / Ottu Pakoda Recipe / Nada Thenkuzhal Recipe -Diwali Snack
Ribbon Pakoda
Ingredients for the dough
Rice flour-2 cups
Besan / Gram Flour -1 cup
Hot oil-1tbsp
Sesame seeds-1 & 1/2tsp
Salt - 1/2 tsp
Red chilly powder-1tsp
Hing-1/2 tsp
Grated garlic-2 (optional)
Water as needed
Other ingredients
Oil-to deep fry
Method
Add all above ingredients together into a wide bowl.
Pour water little by little & make a soft dough.
Grease the murukku press with oil,choose the ribbon pakoda disc.
Fill the dough into the press.
Press directly into the hot oil,deep fry them till crisp & light brown on all sides in medium heat.
Remove them on a kitchen paper to remove excess oil.
Cool & store it in an air tight container.
Note:
a) You can add pepper powder instead of chilly powder,melted butter instead of hot oil.
b) Do not make a very tight dough,it will be difficult to press.
c) Some add pottukadalai maavu instead of besan.

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Monday, October 19, 2015

Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe

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Dry Fruits Ladoo
Yields: 14 ladoos
Ingredients
Chopped seedless dates - 13
( I used Medjool large dates)
Ghee-2tsp
Mixed nuts-1/2 cup heaped
(I used almonds,pecan,pistachio)
Poppy seeds-1tsp
images of Dry Fruits Ladoo Recipe / Dry Fruits Laddu Recipe
Dry Fruits Ladoo
Method
Dry roast the nuts in low flame till its just hot.Do not over fry & burn them.
Cool the nuts & chop them finely or use a food processor to break them into small pieces.
Dry roast the poppy seeds till just warm,keep it aside.
Heat 1tsp of ghee in a pan in very low flame cook the dates till it becomes soft & mashed.
Now add the poppy seeds & chopped nuts to the mashed dates,mix well till everything is well combined.
Switch off the stove,cool the mixture.
Grease your palm with ghee and shape them into small balls.
Decorate with edible silver foil ( optional) & serve.
Note:
a) These ladoos have no specific measurements,so feel free to alter the ingredients to your taste.
b) Adding cardamom powder is optional.
c) To not powder the nuts to fine ,try to chop it out into small pieces.
d) You can also roll the ladoos in desiccated coconut & roasted poppy seeds.
e) Use any combination of nuts of your choice.


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Friday, October 16, 2015

Poondu Podi Recipe / Garlic Podi Recipe

images of Garlic Podi Recipe / Poondu Podi Recipe
Poondu Podi
Ingredients
Dry red chillies - 1 cup heaped
( Around 100 thin small dry red chillies )
Salt - 3/4 tsp or to taste
Peeled garlic - 10 cloves
Sesame oil few drops
Method
Add few drops of oil in a pan add the dry red chillies.
Fry in medium low flame till its dark.Do not burn them.
Cool the chillies,take a mixi jar add the chillies & salt.
Dry grind till its powdered.Now add the garlic & blend everything well.
Store it in a clean dry jar.
While serving add some sesame oil mix & best served with Dosa or Idly.
Note:
If you don't like the raw garlic smell,then slightly roast it & then grind.

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Wednesday, October 14, 2015

Moong Dal Sundal Recipe / Pasi Paruppu Sundal Recipe / Moongh Dal Sundal - Navarathri Recipe

images for Moong Dal Sundal Recipe / Pasi Paruppu Sundal Recipe / Moongh Dal Sundal - Navarathri Recipe
Moong Dal Sundal
Ingredients
Moong dal / Pasi paruppu - 1 cup
Salt to taste
Grated coconut - 2 tbsp
Tempering
Oil-2tsp
Mustard-1/2 tsp
Urad dal -1/4 tsp
Hing-1/4 tsp
Turmeric powder a pinch
Chopped green chillies-1
Curry leaves - few
Method
Soak moongh dal with little salt in water for 1 hour.
Cook the dal in boiling water till the dal is separate & soft inside.
Do not overcook & mash the dal.
Strain the water & keep it aside.
Heat oil in a pan & temper it with above ingredients.
Now add the dal & toss it well.
Switch off the stove add the coconut & mix till well combine.
Serve it hot or warm .
Note:
a) Do not over cook & mash the dal,the dal should be separate.
b) Don't pour the strained water use them while making curry or rasam.

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Tuesday, October 13, 2015

Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe

Step by step picture/method to make Kadalai Urundai.
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Ingredients
Raw peanuts -1 cup
Jaggery - 3/4 cup
(If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup)
Water-1/2 cup
Ghee - as needed
images for Kadalai Urundai Recipe / Verkadalai Urundai Recipe / Kadalai Mittai Recipe / Peanut Jaggery Balls Recipe
Kadalai Urundai
Method
Dry roast the raw peanuts in low flame for 10 minutes or until light brown.
Cool & rub it with hands to remove the skin.
Melt the jaggery in water,filter the syrup to remove any impurities.
Switch on the stove & cook the syrup till you get a soft ball consistency.
( If your pour a drop of syrup in a small plate with water you should be able to form a soft ball ).
Switch off the stove add the peanuts & mix well.
Grease your hands & try to form tight balls while still hot.
Cool & store it in a container.
Note:
a) Once the syrup reaches to soft ball consistency act fast in making the balls.Otherwise the peanut mixture will crumble & won't be able to form balls.
b) Rice flour can be dusted in your hands before making balls instead of ghee.
c) You can half the peanuts if you don't like the whole peanuts adding to the syrup.
d) You can add some flavour like dry ginger powder or cardamom powder.
e) If using pagu vellam then add 1/2 cup jaggery,if you use other kind then use 3/4 cup.

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Monday, October 12, 2015

Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe

images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Ingredients ground to a smooth paste
Chopped onion - 1/2
Tomato - 2 small
Salt to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Kitchen king masala or Garam Masala - 1tsp
Ginger and Garlic paste - 1 tsp
Tempering 
Oil- 2 to 3 tbsp
Jeera /cumin seeds - 1/2 tsp
Kastoori methi crushed - 1tsp
Other ingredients
Potato / Aloo - 1 large
( peel the skin & cut into thin rounds)
Ladies finger/Okra/Bhindi - 8
( Cut into half)
 Oil to shallow fry the Potato & Bhindi
images of Aloo Bhindi Masala Recipe / Aloo Bhindi Ki Sabzi Recipe - Potato Ladies Finger Masala Recipe
Aloo Bhindi Masala
Method
Heat oil in a pan sprinkle some salt add the potatoes.
Shallow fry them till its light golden brown on both sides.Keep it aside.
In the same oil fry the bhindi till its light brown on all sides,keep it aside.
Take a mixi jar add the onion,tomato,ginger & garlic,slightly crush.
Now add the remaining spice powder & grind to a smooth paste.
Heat oil in a pan temper it with jeera & kastoori methi.
Now add the ground paste,in medium low flame fry the masala till raw smell has disappeared & oil started to separate from the masala.
Pour little water,fried potato & bhindi.
Cover & cook till the masala is thick and well coated with the vegetables.
Gently mix in between to avoid potatoes to break.
Switch off the stove,garnish with ginger strips.
Best served with roti.

Note:
a) Once vegetables are added gently mix in between,otherwise potatoes will break.
b) If you think you don't want to shallow fry the vegetables,try roasting in oven.I have not tried.

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