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Thursday, March 31, 2016

Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice

images of Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice
Fried Rice
Ingredients
Cooked rice-2 cups
(cook it with little salt & oil,the rice should be separate.I used Basmati rice)
Finely chopped vegetables-1cup
(I used cabbage,carrot,beans,peas,capsicum)
Chopped garlic-1
Chopped spring onions-1/2 cup
Oil-3tsp
Soy sauce-1tsp
Salt & Pepper to taste
Method
Heat oil in a pan add chopped garlic &  half of spring onions,saute till nice aroma appears.
Add the vegetables & saute it in high flame.
Add the seasonings,soy sauce & rice,toss it well.
Switch off the stove garnish with spring onions.
Serve it hot with Vegetable Manchurian

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Tuesday, March 29, 2016

Lachha Paratha Recipe / Lacha Paratha / Whole Wheat Lachha Paratha / Layered Indian Bread

images of Lachha Paratha Recipe / Lacha Paratha / Whole Wheat Lachha Paratha /  Layered Indian Bread
Lachha Paratha
Ingredients for the dough
Wheat flour-2 cups
Salt to taste
Warm milk to knead the dough ( around 1 cup)
Ghee- 1tbsp
(Mix all the above ingredients together & make a soft dough,add water if needed)
Other ingredients
Oil to cook
Wheat flour for dusting
images of Lachha Paratha Recipe / Lacha Paratha / Whole Wheat Lachha Paratha /  Layered Indian Bread
Lachha Paratha
Method
Divide the dough into equal sized balls and roll it into a round shape as thin as possible.
Apply 1tsp of oil over it, dust with some dry flour and then start pleating. 
Once you have pleated it all the way through, it forms into a long rope.
Start spiraling it starting from one end till the other end,once spiralled give it a little press. 
Now with a rolling pin, slightly roll it into a circle,don’t press too hard and don’t roll it too thin. 
Place it on a tawa and cook it with some oil both sides till light brown.
Serve it with any side dish.
Note:
a) Do not give much pressure to roll,you will loose the layers.
b) Make sure your dough is not hard,it should be a soft & pliable dough.

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Thursday, March 24, 2016

Kobbari Podi Recipe / Spiced Coconut Powder Recipe / Thengai Podi Recipe

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Thengai Podi
Ingredients
Fresh grated coconut - 1 cup
Urad dal - 1/4 cup
Red chillies -  4 or 5
Hing - 1/8 tsp
Salt to taste
Jaggery - a generous pinch
Coconut oil - 1/4 tsp
Method
Heat oil in a pan & roast urad dal & red chillies till light brown.Keep it aside.
In the same pan in medium low flame roast the coconut till light golden brown.
Switch off the stove & cool the mixture.
Take a mixi jar and dry grind the urad dal,chillies,salt,jaggery& hing to a coarse powder.
Now add the coconut & pulse it for few seconds.
Cool & store it in a clean bottle in fridge.
Mix the needed powder to hot rice add some ghee mix & enjoy !
Note;
a) Adding garlic & jeera to this podi is optional.
b) Fry the coconut well for better shelf life.
c) You can also make this podi with dessicated coconut.

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Tuesday, March 22, 2016

Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts

images of Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts
Kashmiri Pulao
Ingredients
Basmati rice - 1 cup
Salt to taste
Almonds chopped -8
Cashew nut - 8
Raisins - 1 tsp heaped
Sliced onion - a handful
Saffron - a generous pinch
Warm milk - 1 tbsp
Sugar - 1/2 tsp
Oil / Ghee - each 1 tsp
Tempering
Oil / Ghee - each 1 tsp
Bay leaf-1
Cardamom - 2
Cloves - 2
Cinnamon stick - a small piece
Fennel seeds - 10
Garnish
Pomegranate seeds
Method
Soak saffron in warm milk.Wash and soak rice in water for 30 minutes
Heat 1 tsp of oil & ghee in a pan roast the nuts till sight brown,do not burn.Keep it aside.
In the same oil add the sliced onion & 1/2 tsp of sugar, fry in low flame till brown.
Take a wide bowl add 4 to 5 cups of water add some salt,bring water to boil.
Now add the soaked & drained rice,cook till cooked.Strain out the water.
Make sure the rice is separate,do not over cook & break the rice.
Heat oil & ghee in a pan temper it with above ingredients.
Now lower the flame add the rice,fried nuts,fried onion & saffron milk.
Gently mix to make sure everything is well combined,cover it with a lid & leave it for 5 minutes.
Switch off the flame garnish with pomegranate seeds & serve.
Note:
a) Add fresh fruits just before serving,do not add when rice is hot.
b) You can also add chopped fresh apple,grapes and pineapple.
c)  Do not reheat once the fruits are added.

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Sunday, March 20, 2016

Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe / Nellore Brinjal Fry Recipe

images of Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe /  Nellore Brinjal Fry Recipe
Nellore Brinjal Fry
Ingredients
Eggplant chopped-1 big
or Small brinjal-8
Tempering
Oil-4tsp
Jeera/cumin-1tsp
Curry leaves-little
Fry in 1tsp of oil till light brown & make a paste
Channa dal-2tsp
Coriander seeds-1tsp
Red chilies-5
Onions-1/2
Mustard-1tsp
Coconut-1tbsp
Salt to taste
Turmeric powder-1/4tsp
Method.
Heat oil in a pan & temper it with jeera.
Add the ground masala & brinjals,sprinkle very little water,cover it with a lid.
In medium low flame cook till brinjals are done.
Fry till oil separates from the masala,switch off the flame.
Garnish with coriander leaves & serve it with rice.
Note:
You can also stuff the masala into the brinjals and fry.

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Friday, March 18, 2016

Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe - A Quick Bhindi Fry


images of Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe
Vendakkai Poriyal
Ingredients
Chopped Vendakkai/Okra/Bhindi-2 cups
Oil - 6 tsp
Chilly powder - 1 tsp
Turmeric powder-1/2tsp
Coriander powder - 1/2 tsp
Salt to taste
Mustard -1/2 tsp
Hing-little
Method
Pour oil in a pan temper it with mustard.
Add the okra & fry it in medium high flame,keep frying nicely till the okra is cooked.
Reduce the flame & add all the dry masalas and give a nice toss.
Switch off the stove & serve it with rice or roti.
Tips
Click  here to see how to get rid of stickiness from okra.

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Thursday, March 17, 2016

Masala Paal Recipe / Masala Milk Recipe / Spiced Milk Recipe

images of Masala Paal Recipe / Masala Milk Recipe / Spiced Milk Recipe
Masala Paal
Ingredients
Whole milk - 1 & 1/4 cup
Palm sugar/Brown sugar/Naatu sarkarai - 1 tsp
Cardamom - 1
Cloves - 2
Pepper - 3
Cinnamon stick - a very small piece
Nutmeg powder - a pinch
Dry ginger powder - a generous pinch
Turmeric powder - a generous pinch
Badam/Almonds - 5
Saffron - a few threads
Sara paruppu/Chironji Seeds / Piyal - few for garnish
Method
Soak badam in hot water for 30 minutes.Remove skin and grind to a smooth paste.
Slightly crush the cardamom,pepper & cloves.
Boil milk in a pan add the crushed spices,nutmeg,ginger powder,sugar,ground badam paste & turmeric powder.
Boil this mixture for 5 minutes in medium low flame.
Switch off the flame and filter the milk.
Pour it in a glass add the saffron threads & sara paruppu.
Mix & serve hot!

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Tuesday, March 15, 2016

Thaalu Thoran Recipe / Chembu Thal Thoran Recipe / Taro Stem Fry Recipe

images for Thaalu Thoran / Chembu Thal Thoran / Taro Stem Fry Recipe
Chembu Thal Thoran
Ingredients
Taro stem chopped - 1 & 1/2 cups
Boiled black channa dal with little salt -2 cups
Salt to taste
Turmeric powder-1/8tsp
Coconut oil-2tsp
Mustard-1/2tsp
Curry leaves-few
Ingredients ground to a coarse paste
Small onions-2 or 3
(I used 1tbsp chopped big onion)
Garlic-1
Green chillies-1 or 2
Coconut-1/4 cup
(Grind all above ingredients to a coarse paste,do not add water while grinding)
Method
Peel the taro stem & cut into small pieces.Add salt mix & leave it for 15 minutes.
Squeeze out the water & keep the vegetable aside.
Heat 1tsp of coconut oil in a pan,temper it with mustard & curry leaves.
Now add the vegetable & in low flame cook it for 1 or 2 minutes.Add the cooked black channa,salt & turmeric powder,toss it well.
Add the ground mixture & mix till everything is well combined.
Switch off the flame,pour 1tsp of coconut oil & curry leaves on top.
Toss well & serve them with plain rice.

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Friday, March 11, 2016

Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe

images of Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe
Pav Bun
Yields : 14 buns
Ingredients
Maida / All purpose flour - 3 cups
Luke warm water - 1 & 1/4 cup
Sugar - 2 tbsp
Dry yeast - 2 & 1/2 tsp
( original recipe says 2 &1/4 tsp )
Melted unsalted butter - 3 tbsp
Salt - 1 tsp
Maida - 2 tsp or more for dusting
images of Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe
Pav Bun
Method
Take warm water in a bowl,add the dry yeast & sugar.
Mix it cover & let stand until foamy & activated may be about 5 minutes.
Take another bowl add the maida,salt,melted butter now pour the activated yeast mixture and mix.
At this stage your dough will be sticky,dust your counter top with 2 tsp of maida.
Transfer your dough to the counter top & start kneading well for 10 minutes.
Slightly grease the bowl, place the well kneaded dough,cover and let raise in warm place until doubled.
It took 1 hour for my dough to raise.
images of Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe
Pav Bun
After 1 hour again place it on a counter top punch & knead for 10 minutes for the air bubbles to get released.
Divide the dough into 14 equal pieces,shape it into round balls.
Place the ball in a greased & dusted baking tray leaving some space in between.
Cover it with a cloth & let the dough proof for 1 hour.
Pre.heat your oven to 450 deg.F bake it for 8 minutes or till the top is slightly brown.
Remove from over & let the buns cool completely.
Serve these soft buns with Bhaji.

Courtesy: Shital

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Thursday, March 10, 2016

Quick Tofu Stir Fry Recipe / Tofu Fry Recipe


images of Quick Tofu Stir Fry Recipe / Tofu Fry Recipe
Tofu Stir Fry
Ingredients
Firm tofu - one 14 oz pack ( 396 gms )
( About 2 cups of cubed tofu )
Chilly powder-1/2 tsp
Coriander powder - 1/4 tsp
Salt to taste
Turmeric powder-1/4tsp
Curry powder or Kitchen king masala-1/2tsp
Ketchup- 6 tsp
Tempering
Oil-3 tsp
Jeera / Cumin - 1/2 tsp
Method
Marinate tofu with above mentioned ingredients for 5 minutes.
Heat oil in a pan temper it with jeera,add the marinated tofu.
In medium low flame toss the tofu well to make sure all sides are getting brown.
Make sure the tofu doesn't break
Serve it as a starter or a side dish.

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Tuesday, March 8, 2016

Fish Puttu Recipe / Cabbage Tilapia Fish Puttu Recipe / Cabbage Fish Puttu / Meen Puttu Recipe / Shredded Fish Stir Fry Recipe

images for  Fish Puttu Recipe / Cabbage Tilapia Fish Puttu Recipe
Cabbage Fish Puttu
Ingredients
Tilapia fish fillets-2
(steam it with little salt & turmeric powder,cool & crumble the fish,keep it aside)
Salt to taste
Chopped garlic-6
Chopped green chillies-2
Pepper powder-1/2tsp
Finely chopped cabbage-1 & 1/2 cups
Chopped coriander leaves
Tempering
Oil- 4tsp
Mustard-1/2tsp
Curry leaves-few
Method
Heat oil in a pan add the tempering.
Add the chopped garlic,cabbage and green chillies fry till its light brown.
Now add the crumbled fish add salt to taste and in medium low flame fry till its light brown on all sides.Lastly add the pepper powder give a quick mix & switch off the stove.
Garnish with coriander leaves ,best served with plain rice.
Note:
a) If you run out of onions then cabbage is the best replacement.
b) You can use this as filling for samosa or rolls.
c) Use any kind of fish make sure bones & skin are removed .



The above picture is Fish Cabbage Puttu made with Tuna fish.


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Thursday, March 3, 2016

Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe

images of Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe
Gobi 65
Ingredients for the batter
Maida/All purpose flour- 3/4 cup
Rice flour- 1/4 cup
Corn flour- 1/2 cup
Ginger & Garlic paste- 1 & 1/2 tsp
Salt to taste
Red chilly powder-1tsp
Yellow food colour -little
Garam masala-1/2 tsp
Coriander powder - 1/2 tsp
Curd - 1 tbsp
Other ingredients
Cauliflower - 1 large
( cut into bite size florets )
Oil-to deep fry
images of Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe
Gobi 65
Method
Wash & cut the cauliflower into bite size florets.
Take some warm water in a bowl add some salt & turmeric powder.
Add the cauliflower florets to the water & soak it for 10 minutes.
Drain out the water & keep it aside.
Take a mixi jar add ginger&garlic paste,salt,red chilly,coriander,turmeric,garam masala powder,curd & food colour.Grind it to a paste.
Take a bowl add the maida,rice flour,corn flour & the ground paste,add water little by little to make a semi thick batter.
Add the cauliflower pieces & mix it well to make sure all the pieces are well coated.
Heat oil in a pan drop the cauliflower pieces carefully into the hot oil.
Deep fry till golden brown & crisp on all sides.
Remove it on a kitchen tissue for excess oil to absorb.
Serve them hot !
Note:
a) Make sure your oil is hot otherwise the cauliflower will not turn out crisp
b) Sprinkle chaat masala on top just before serving.
c) Serve it with some cut onion rings & cut lemon.

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Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe / Brinjal Masala Kai Recipe - Stuffed Brinjals With Dal

images of Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe
Stuffed Brinjal

Ingredients for grinding

Urad Dal-1tbsp
Moongh Dal-1tbsp
Toor Dal-1tbsp
Channa Dal-1tbsp
Coriander seeds / Dhania -2tsp
Jeera/cumin-1tsp
Red chillies-4
Hing-1/2tsp
Methi/fenugreek seeds-1/2tsp
(Roast above ingredients with 1tsp of oil till light brown. Cool the mixture & dry grind it to a coarse powder)

Other Ingredients

Small purple brinjal/small eggplants-6
Chopped onions-2tbsp
Chopped curry leaves little
Chopped Coriander leaves a hand full
Oil-2tbsp or more if needed
Salt to taste
Turmeric powder-1/2tsp

Method

Slit brinjals half way from top like a cross ,do not cut fully otherwise you won't be able to fill the masala.
In a mixing bowl mix the ground powder, salt, turmeric powder, chopped onion, chopped tomato, curry & coriander leaves.
Take small portion of the masala & fill it inside the brinjals, press it well.
Heat oil in a pan arrange the brinjals & the left over masala if any on top.
Slowly roast it till the brinjals are half cooked on all sides.
Sprinkle some water, cover & cook the brinjals in low heat till its fully cooked.
In intervals give a mix & cook it till all the sides are brown & oil separates the masala.
Make sure you don't break the brinjals while mixing , always give a gentle mix.
Switch off the stove garnish with some curry & coriander leaves.
Best served with chapathi or rice.

Note:

Desiccated coconut can also be added for the filling for extra taste.
Mix gently to ensure they don't break.

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Tuesday, March 1, 2016

Featured in Namaste NT Magazine Of Darwin,Australia

My recipe Couscous with Vegetables & Nuts got published this month's issue ( 01/03/2016 ) Namaste NT Magazine of Darwin,Australia http://namasteynt.com.au/couscous-with-vegetables-nuts/

Friday, February 26, 2016

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

Today my website is stepping into its 8th successful year.Thanks to each & everyone to make it happen.Happy Birthday to www.sailajakitchen.org
images for Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe
Sarkarai Adhirasam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Sugar- 3/4 cup
Water -1/4 cup
Cardamom crushed to a fine powder-4
Ghee-1tbsp
Oil-to deep fry
Method
Wash & soak rice in water for 1 & 1/2 hours.
Drain out the water & spread it on a clean cloth for 30 minutes.
While still wet grind it in batches to a very fine powder in a mixi.
Sieve the flour to remove any grains.
Heat a pan pour water & dissolve the sugar,keep stirring till it reach to a soft ball consistency.
Take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency, switch off the stove.
Pour the sugar liquid into the rice flour mixture,add cardamom powder,mix with a spoon to get a soft dough.
Divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil & ghee in a pan in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil.
keep it on a paper towel,cool completely before storing.
Store it on a air tight container.

For Adhirasam with jaggery click HERE

Notes:
Rice flour should be very smooth,sieve it well.
Some add powdered cashew nuts for extra taste.
Do not flatten the adhirasam very thin,otherwise while frying it become too crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

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Thursday, February 25, 2016

Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu

images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Ingredients
Thick coconut milk-1/2 cup
( I used the tin & diluted with 1/2 cup water)
Tamarind juice diluted-1 cup
Salt to taste
Sugar-1 & 1/2 tsp
Sesame seeds fine powdered-2tbsp
Garlic-4
(make a paste)
Turmeric powder-1/4tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1tsp
Red chillies-6
Urad dal-1/4tsp
Methi-less than 1/8tsp
Curry leaves-little
Slit green chillies-3
Hing-1/2tsp
images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Method
Mix sesame powder & garlic paste in coconut milk & keep it aside.
Mix salt & turmeric powder in tamarind juice.
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice mixture, boil it for 5 minutes in medium high flame till raw smell disappears.
Lower the flame & add the coconut milk mixture & simmer for 2 or 3 minutes.
Before switching off the stove add sugar mix it well.
Garnish  with curry & coriander leaves.
Serve it with hot rice.
Note:
a) You can also blend garlic,sesame seeds & coconut milk together to a smooth liquid.
b) If you think your gravy is not thick add a teaspoon of rice flour diluted in water for it to thicken.
c) Sliced onions can also be added in tempering for extra flavour.

Courtesy:sreelu with a slight change.

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Monday, February 22, 2016

Broccoli Roti Pachadi Recipe / Broccoli Chutney Recipe / Andhra Style Pachadi Recipe

Broccoli Roti Pachadi Recipe / Broccoli Chutney Recipe / Andhra Style Pachadi Recipe
Broccoli Roti Pachadi
Ingredients
Chopped broccoli-1 & 1/2 cups
Salt to taste
Tamarind a small piece
Green chillies-4
Turmeric powder-1/2 tsp
Oil-2 tsp
Jeera / Cumin-1 tsp
Garlic-3
Chopped tomato-1/2
Coriander leaves a handful
Method
Heat oil in a pan fry tomato,coriander leaf,green chillies,broccoli,salt & turmeric powder till tomatoes are slightly mashed & raw smell of the vegetable has disappeared.
Cool the mixture & grind it to a smooth thick paste along with garlic,jeera & tamarind.
Best served with plain rice.
Note:
Tempering for this pachadi is optional.

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Sunday, February 14, 2016

Vellulli Karam Recipe / Garlic Chilly Powder Recipe / Velluullipaya Karampodi Recipe / Yellipaya Karam Recipe / Goddukaram Recipe

Images for Vellulli Karam Recipe / Garlic Chilly Powder Recipe / Velluullipaya Karampodi Recipe / Yellipaya Karam Recipe / Goddukaram Recipe
Vellulli Karam
Ingredients
Red chilly powder - 1 cup
Salt - 1 tsp
Garlic - 20
Jeera / Cumin seeds - 1tbsp
Method
Put all the above ingredients in a mixi jar.
Dry grind to a fine powder.
Store it in a clean jar.
Note:
a) This powder is used while making any vegetable frys.
b) Can be sprinkled on Idli & Dosa.
c) Can be a stuffing for karela,okra,brinjal recipes.
d) I usually store this powder in fridge to retain the freshness.
e) While grinding you can also add few curry leaves.

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Wednesday, February 10, 2016

Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe

images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti

Ingredients
Sona masoori rice-1/2 cup
Urad dal-1/2 cup
Jeera / Cumin seeds-1 tsp
Green chillies-3 or 4
Ginger a small piece
Salt to taste
Oil to cook
images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti
Method
Wash & soak rice & urad dal together for 3 hrs in water.
Take a mixi jar add the soaked urad dal,rice,green chillies & ginger.
Grind it to a thick semi coarse batter add salt & jeera mix it well.
Fermentation not needed for this batter make it right away.
If you want a fluffy rotti then add a pinch of cooking soda just before cooking.
Heat a pan pour 3tsp of oil & spread the batter thicker than a uttappam.
Cover & cook it in medium low flame,when its half cooked prick it with a fork all around.
Cover & cook till golden brown & crisp at the bottom.
Now flip the rotti carefully & cook the other side.Add more oil for crunchy crust.
Switch off the flame & serve it hot with any spicy chutney or pickle.
Note:
a) Finely chopped onions can be added.
b) Spread the batter thicker than a uttappam.
c) Cook at low flame for even cooking.
d) Always use a deep pan to make this rotti.
e) Fermentation is not needed for this batter.
f) If you want a fluffy dibba rotti then add a pinch of cooking soda just before making.
g) Cut it with a sharp knife & serve this hot.
h) These are served hot.

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Sunday, February 7, 2016

Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe

images of Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe
Ingredients
Sona masoori / Raw rice - 1 cup
Idli rice - 1 cup
Poha/Aval - 1/4 cup
Urad dal - 1/2 cup
Channa dal - 1 tbsp
Methi / Fenugreek seeds - 1/4 tsp
Salt to taste
Method
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding.Consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter,remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter,drizzle oil around the dosa & leave it to cook.
Once brown on one side remove it from tawa & enjoy with chutney or sambar!.

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Idli Batter
-------------
Ingredients
Idli Rice-4 cups
Urad dal -1 cup
Methi/Fenugreek seeds - 1/2 tsp
Salt to taste
Water as needed
images of Dosa Batter Recipe / Plain Dosa Batter Recipe / Idly Batter Recipe / South Indian Dosa Batter Recipe
Method
Wash & soak rice and methi in enough water.
Wash & soak urad dal in another bowl.
Soak both at least for 3 to 4 hours.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and methi for at least 30 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter and its ready to use.

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) The texture of the batter totally depends upon the quality of urad dal.Increase the urad dal quantity if you think there is no volume.
d) Always make Idly with fresh batter.
e) For extra softness a handful of poha/aval or cooked rice can be added while grinding batter.

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Monday, February 1, 2016

Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe

images of Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe
Easy Parsley Yeast Roll
Ingredients
Dry yeast-1tbsp
(as my yeast was old i used 1 & 1/2 tbsp)
Warm water-3/4 cup
Bisquick pancake flour-2 & 1/2 cups
(if you don't have ready made pancake mix then here is the substitute )
Sugar-1tbsp
Melted butter-1/4 cup
Chopped fresh parsley-1/4 cup

images of Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe
Easy Parsley Yeast Rolls

Method
Dissolve yeast & sugar in warm water,mix & leave it to froth.
In a large bowl mix pancake flour,parsley & half of the butter.
Now pour the yeast mixture & knead it to a soft dough.
Your dough will be slightly sticky,sprinkle very little flour & knead it to a soft dough.
Make small balls & arrange them in a baking pan.
Cover it with a wet towel & rest for an hour for the rolls to rise.
Pre.heat oven to 375 deg F,brush the remaining melted butter on top & bake it for 10 to 15 minutes or till done.
Serve them warm.

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Wednesday, January 27, 2016

Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe - Healthy Soup Recipes

images of Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe
Carrot Ginger Soup
Ingredients
Chopped carrot - 1 & 1/2 cups
Chopped fresh ginger - 1 tbsp
Fresh basil leaf - 3
Chopped celery - 1 tbsp
Chopped onion - 2 tbsp
Whole pepper - 10
Cinnamon - a very small piece
Bay leaf-1
Water or stock as needed ( around 3 to 4 cups)
Olive oil - 1 tsp
Method
Heat oil in a pressure cooker temper it with pepper,bay leaf & cinnamon.
Now add the onion,ginger,celery & carrots,fry for 2 to 3 minutes.
Add salt pour needed water or stock and cook till everything is cooked soft.
Remove the bay leaf & cinnamon,cool the mixture & blend it to a smooth liquid.
Return to the pan add extra stock or water give a boil.
Switch off the flame adjust seasonings.
Garnish with freshly ground pepper,chopped basil leaf & a drizzle of olive oil.
Note:
a) Milk or cream can be added for extra richness.
b) Instead of blending you can also just strain out the soup and drink.
c) Italian seasoning  can be added for extra flavour.

Version 2
images of Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe - Healthy Soup Recipes
Carrot Ginger Soup
Ingredients
Chopped Carrots - 6 medium size
Chopped onion - a handful
Chopped ginger - 1 tbsp
Vegetable broth - 4 cups
Salt and Pepper to taste
Parsley - 1 tsp
Heavy cream - 1/4 cup
Butter - 2 tsp
Method
Heat butter in a pan saute onion and carrot till light brown.
Add the ginger and seasonings saute for a minute,pour the broth and cook till carrots are soft.
Cool and blend it in a blender add the cream mix it well.
Serve the soup warm.

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Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe

images of Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe
Kothavarangai Shrimp Fry
Ingredients
Cluster beans/ Kothavarangai - 1 & 1/2 cups
Shrimp medium size- 25
Chopped onion -1/2
Chopped tomato -1
Curry leaves - Few
Crushed garlic - 4
Salt to taste
Chilly powder -1tsp
Coriander powder -1/2tsp
Turmeric powder-1/4tsp
Garam Masala - 1/8 tsp ( optional )
Tempering
Oil-5 tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal - 1/4 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onion ,curry leaves & garlic fry till light brown.
Add the tomato and fry till its mashed well,now add the vegetable & shrimp give a quick mix.
Add the dry masala powder & saute for 1 or 2 minutes.
Sprinkle some water cover & cook till raw smell has disappeared & its dry.
Switch off the flame garnish with chopped coriander leaves & curry leaves.
Serve it with hot rice as a side dish.

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Monday, January 25, 2016

How to Make A Fluffy Egg Omelette / Omelet.

images of omelet/ How to Make A Fluffy Egg Omelette / Omelet.
Fluffy Egg Omelette
To make a fluffy omelette you just add a tablespoon of milk or water for 2 eggs.
Beat well and make omelette asusual.

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Saturday, January 23, 2016

Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

images of Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe
Egg Kothu Chapathi
Ingredients for tempering
Oil - 3 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small stick
Cloves-1
Other ingredients
Leftover chapathi - 2
( cut into small pieces)
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed pepper powder - 1/8 tsp
Chopped coriander leaf - little
Curry leaves - few
Chopped onion - a handful
Chopped tomato - 1/2
Crushed ginger & garlic - 1 tsp together
images of Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

Method
Heat oil in a pan temper it with fennel seed,cloves & cinnamon.
Add onion,curry leaves ,crushed ginger & garlic,fry till raw smell disappears.
Add tomato & fry for a minute,lower the flame & add all the spice powders.
Mix well for couple more minutes add the egg & scramble it well.
Add the chapathi pieces & mix everything well till combined.
Switch off the flame & add the crushed pepper powder & coriander leaves.
Best served with raita!

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Thursday, January 21, 2016

Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe

images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Ingredients for frying shrimp/prawn
Oil - 1/2 cup
Fresh prawns - 35 small
( Remove shellls,devein & wash )
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat oil in a pan add the shrimp, in high flame deep fry till its light pink.
Reduce the flame add salt & turmeric powder, fry again.
Fry till all the water has evaporated & prawns are golden brown.
Switch off the flame & remove the prawns from the oil and keep it aside.
Use the remaining oil for tempering.
Ingredients for Tempering
Remaining oil of the fried shrimp
Sliced garlic - 6
Curry leaves - few
Mustard - 1 tsp
Jeera / Cumin - 1/4 tsp
Methi seeds - 8
Red chillies broken -6
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat the remaining oil of the fried shrimp.
Temper it with above ingredients.
Fry till garlic are light brown & switch off the flame.
Ingredients for the gravy
Oil - 1/4 tsp + Fried prawn oil - 1 tbsp
Ginger & Garlic paste - 2 & 1/2 tbsp
Red chilly powder - 2 tsp heaped
Coriander powder - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt to taste ( around 3/4 tsp)
Garam masala powder - 1/2 tsp
Roasted & ground jeera powder - 1/4 tsp
Lemon juice of one large lemon
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat oil in a pan add the ginger & garlic paste,fry till raw smell disappears.
Add little turmeric powder and fry till its light brown.
Switch off the flame add remaining spice powders,tempering & the fried prawns.
Mix well to make sure everything is well combined.
Cool completely & add the lemon juice.
Mix and store it in a glass jar in fridge.
Best served with rice.

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Wednesday, January 20, 2016

How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?

images of okra How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?
How to avoid the stickiness from okra while cutting.
This is a simple tip to avoid the stickiness while cutting Okra.
Before chopping wash the okra , wipe it well with a cloth.
Rub some lemon juice to both sides of the knife.
Now cut the vegetable & see the magic.
Even while frying add few drops of lime juice.

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Friday, January 15, 2016

Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Images for Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.
Rava Payasam
Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


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Tuesday, January 12, 2016

Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe

images of Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe
Mutton Chukka
Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Red chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Chopped onion-1/2
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Take a pressure cooker add the above mentioned ingredients.
Close & cook till the mutton is cooked.Keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Curry leaves-little
Chopped onion-1/2
Red chillies-6
Other ingredients
Pepper powder-1 & 1/2 tsp
Coriander & Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Fry the onions till light brown, now add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder,curry & coriander leaves,
Mix & best served with hot rice as a side dish.

images of Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe
Mutton Chukka
Mutton Chukka In Instant Pot
~~~~~~~~~~~~~~~~~~~~~~
Ingredients to be pressure cooked
Mutton-2 pounds
Salt to taste
Turmeric powder - 1/2 tsp
Red chilly powder-1 tsp
Kashmiri red chilly powder - 1/2 tsp
Coriander powder-1tsp
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Switch on Instant pot and press saute mode add the mutton,salt,chilly powder,turmeric powder,salt,coriander powder ,ginger/garlic paste and saute for 3 minutes.
Pour some water ( around 1 glass do not add too much water) close the lid and cook at meat mode,vent closed and natural pressure release,If there is extra water reduce it in saute mode,keep it aside
Tempering
Oil-8 tsp
Cinnamon-a small piece
Cumin - 1/4 tsp
Curry leaves-little
Chopped /Sliced onion-1
Red chillies-6
Green chillies - 2
Other ingredients
Pepper powder- 2 tsp
Curry leaves-little

Method
Heat oil in a pan temper it with above ingredients.
Fry the onions,curry leaves and green chillies till light brown,add ginger/garlic paste and saute till raw smell disappears.add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder and curry leaves,
Mix & best served with hot rice as a side dish.



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Monday, January 11, 2016

Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe

images of Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe
Keerai Masiyal
Ingredients
Palak / Spinach-1 bunch chopped
Onion-1/2
Green chilles-4
Tamarind - a small piece
Salt to taste
Garlic-6
Tempering
Oil-4tsp
Mustard-1/2tsp
Urad dhal-1/4tsp
Jeera-1/4tsp
Red chillies - 2
Curry leaves few
Crushed garlic -3
Method
Take a pan add palak,garlic,onion,tamaring & green chillies,in low flame cook till its soft.
Cool the mixture add salt & mash it well with a masher.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the palak mixture.
Mix & serve it with rice.

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Sunday, January 10, 2016

Masala Vada/Masala Vadai Recipe/Paruppu Vadai Recipe/Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Masala Vada recipe,Masala Vadai Recipe,Paruppu Vadai Recipe,Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Ingredients ground to a coarse mixture
Fennel seeds/somph-1/2tsp
Cinnamon-a very tiny piece
Red chillies- 2
Garlic-1
Ginger -a very tiny piece
Other ingredients
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped onion-1tbsp
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Method
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
Notes:
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start  leaving water.

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Tuesday, January 5, 2016

Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe



images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the balls
Finely grated or shredded vegetables - 1 & 1/2 cups
( I used cabbage,carrot & beans )
Chopped green chillies -1
Salt to taste
Soy sauce - 1/2 tsp
Corn flour - 1 tbsp (heaped)
All purpose flour / Maida - 2 tbsp ( heaped)
Oil-to deep fry
Method
Take all the ingredients in a bowl.
Mix everything well,I did not add any water if needed add few drop.
Shape it into small tight balls.
Deep fry these balls in hot oil till golden brown.
Keep it aside.
images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the sauce
Chopped ginger & garlic - each 1 tsp
Chopped green chillies - 1
Chopped onion - 1/2
Chopped spring onions - 2 tbsp
Tomato chilly sauce - 1/2 tbsp
Soy sauce - 1/2 tbsp
Ketchup - 1 & 1/2 tbsp
Salt & pepper to taste
Corn flour -1tsp + Soy sauce - 1/2 tsp
( mix both add little water and dilute it)
Water - 1 cup
Oil - 1 tbsp
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame now add all the sauces,salt,pepper powder & 1 cup of water.
Cook this mixture for few minutes,now add the diluted corn flour liquid.
When starts to thicken add the fried balls & spring onions.
Mix gently & switch off the flame.
Best served with Chinese fried rice.

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Friday, January 1, 2016

Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe

images of Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe
Mixed Vegetable Kurma
Ingredients
Mixed vegetables - 2 cup
( I used the frozen vegetables)
Chopped potato - 1
Chopped onion - 1/4
Chopped tomato - 1 small
Chopped Mint leaves - 1 tsp
Coriander & Curry leaves - little
Ingredients to grind
Poppy seeds /  Khus Khus - 1 tsp
Roasted gram dal/Pottukadalai - 1 & 1/2 tsp
Cashew nut - 5
Fennel seeds - 1 tsp
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 1tsp
Tempering
Oil- 3 tbsp
Cloves - 2
Cardamom -2
Cinnamon - a small stick
Bay leaf - 1
Method
Take a mixi jar add all the ingredients mentioned under GRIND.
Pour water & grind to a smooth paste.
Take a pan add oil temper it with above ingredients.
Now add the onion & curry leaf ,fry till light brown .
Add the ground paste in low flame fry till oil separates the masala.
Add the vegetables and tomato saute for couple more minutes.
Pour water according to the thickness you need,cover & cook till vegetables are cooked.
Switch off the stove add the mint,curry & coriander leaves.
Mix well & best served with roti or rice.

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