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Tuesday, June 21, 2016

Murungai Keerai Soup / Drumstick Leaves Soup / Moringa Leaves Soup - Moringa Recipe

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Moringa Soup
Ingredients
Murungai keerai/Moringa Leaves / Drumstick Leaves-1/2 cup
Toor dal/Pigeon pea -1/8 cup
Jeera/Cumin-1/2tsp
Pepper-1/4tsp
Red chillies-1
Chopped onion-1tbsp
Chopped garlic-3
Chopped tomato-1/2
Salt to taste
Ghee - 1/2 tsp
Drumstick flowers and leaves few
Water as needed
Method
Pressure cook all above ingredients together for just a whistle.Do not cook the leaves too long they will turn bitter.Slightly mash using a potato masher.
Use a strainer to remove the extract to get a light soup.
Dilute the extract with some water & give a boil,switch off the stove.
Heat ghee in a pan and fry the drumstick flowers and few drumstick leaves add it to the soup and give a mix.
Serve it hot seasoned with salt & pepper.

Note:
Do not over cook the moringa leaves they will turn bitter.


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Saturday, June 18, 2016

Chilli Prawns Recipe / Chinese Chilli Prawns Recipe / Dry Chilli Prawns Recipe

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Chilli Prawns
Ingredients for marination
Prawns - 25 medium size
Salt & pepper powder to taste
Soy sauce - 1 tsp
Red chilly paste - 1/4 tsp
Maida /All purpose flour -4 tsp
Corn flour - 2 tsp
Water as needed
Oil to deep fry
Method
Take a bowl add the above mentioned ingredients except oil.
Sprinkle some water and make a thick batter, make sure all the prawns are well coated.
Rest it for 10 minutes.
Heat oil in a pan & deep fry till light golden brown. Keep it aside.
Other Ingredients
Oil-3 tsp
Chopped onion - a handful
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Sliced green chillies - 2
Chopped yellow and red bell pepper/capsicum - a handful
Soya sauce - 1tsp
Chilly sauce - 2tsp
Tomato Ketchup - 2 tsp
Salt & pepper to taste
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Chilli Prawns
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame add the chopped capsicum saute for a minute.
Now add all the sauces,salt & pepper powder,saute for a minute.
Add the fried prawns quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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Tuesday, June 14, 2016

Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana Biryani Recipe

Easy lunch box ideas/recipes.
Channa Pulao / Channa Biryani / Kabuli Channa Pulao Recipe / Chickpeas Pulao /Chana biryani Recipe
Channa Pulao
Ingredients ground to a smooth paste
Mint & coriander leaves-1tbsp each
Green chillies-2
Cloves-2,Cinnamon-a small piece,Cardamom-1,Star anise-1/2,Bay leaf-1 small
Ginger & garlic paste-1tsp
Turmeric powder-1/2tsp
Tomato-1/2
Tempering ingredients
Oil-3tsp
Ghee-1tsp
Cardamom-2,cloves-3,cinnamon stick-1 small,star anise-1/2
Other ingredients
Sliced onions-a handful
Chopped tomato-1/2
Salt to taste
Ghee-1tsp
Lime juice-1tsp
Curd-1tbsp
Channa-1/2 cup
(soaked overnight,wash & drain out the water)
Basmati rice-2cups
Water-3 & 3/4 cups
Method
Heat oil & ghee in a pressure cooker,temper it with above ingredients.
Fry onion,tomato till transparent,now add the ground paste & fry till raw smell disappears & oil has separated the masala.
Add the curd,give a nice stir.
Now add the soaked channa,salt,rice & water,pressure cook till just one whistle.
Cool & remove the lid,pour 1tsp of ghee & lime juice on top mix gently.
Serve it hot with any side dish you like.

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Friday, June 10, 2016

Lemonade Recipe / Homemade Lemonade Recipe / Lemonade Indian Style / Homemade Lemonade Recipe / Homemade Lemon Syrup

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Lemonade
Ingredients
Freshly squeezed lemon juice - 4 cups
Sugar - 3 & 1/2 cups
Water - 4 cups
Crushed ginger - 1 & 1/2 tsp
Method
Take water & sugar in a saucepan,add the crushed ginger.
Bring this to a nice boil once sugar has dissolved reduce the flame.
Boil this mixture till it reaches to a one string consistency.
Switch off the flame,cool the liquid completely.
Once it has come to room temperature add the lemon juice & mix it well.
Filter this mixture and store it in a clean jar in fridge.
Add 1tbsp of syrup to 1 glass of cold water,add ice cubes and enjoy.
Note:
a) My lemon juice is not that sour so i reduced the sugar quantity,add more if you like.
b) Do not add lemon juice to hot sugar syrup,cool completely & then add.
c) Add a pinch of salt while making lemonade.
d) For extra flavour you can add crushed saffron strings and crushed cardamom.

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Sunday, June 5, 2016

Apricot Preserves / Apricot Jam / Apricot Spread / Homemade Apricot Jam

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Apricot Preserves
Ingredients
Chopped fresh apricots-2 cups
Sugar -1 & 1/2 cup
Water-1/4 cup
Lime juice-1/2tbsp
images of Apricot Preserves / Apricot Jam / Apricot Spread
Apricot Jam
Method
Add all above mentioned ingredients in a sauce pan.
Cook this mixture in medium flame till the fruits are completely mashed & starts to thicken.
To check the right consistency keep a small plate in the freezer for 10 minutes,remove it and pour some cooked jam on the plate.If the jam is thick & does not run,then that's the correct consistency to switch off the stove.
Cool the jam completely & store it in fridge for a week in a sterilized clean glass jar.
Enjoy them on bread or for any baking recipes

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Thursday, June 2, 2016

Fish Koliwada /Fish Koliwada Recipe / Fried Fish in Koliwada Style / Macchi Koliwada Recipe / Amchi Mumbai Spicy Fried Fish Recipe

Fish Koliwada /Fish Koliwada Recipe / Fried Fish in Koliwada Style / Macchi Koliwada Recipe / Amchi Mumbai Spicy Fried Fish Recipe
Fish Koliwada
Ingredients for marination
Boneless fish cut into cubes any kind -15 small cubes
Salt to taste
Red chilly powder -1/2tsp
Coriander powder -1/4tsp
Turmeric powder -1/8tsp
Amchur powder/Dry Mango Powder -1/8tsp
Powdered fennel seeds -1/4tsp
Ajwain seeds -a pinch
Ginger & Garlic paste-1/2tsp
Yellow food colour (optional) -a pinch
Besan - 1 tsp heaped
Rice flour - 1/2tsp
( Mix all above ingredients together in a bowl.Marinate it for 30 minutes.
Other ingredients
Oil-to deep fry
Method
Heat oil in a pan,drop each marinated fish pieces. deep fry these fish cubes till light brown & crisp on all sides.Remove it on a kitchen tissue.
Serve it with any dip you like.Best served as a starter.

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Monday, May 30, 2016

How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds

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Fenugreek Sprouts
Ingredients
Fenugreek / Methi Seeds - 1/2 cup
Water as needed
images of How to Sprout Fenugreek Seeds / How to Sprout Methi Seeds
Methi Sprouts
Method
Wash the fenugreek seeds in water.
Soak the seeds in fresh water,make sure the seeds are immersed well.
Let it soak in water overnight.
Next day rinse the seeds with fresh water for 2 times at least.
Take a container here iam using a steel thermos lunch box,you can use any container to make sprouts.
Line it with a kitchen tissue or a muslin cloth.
Place the seeds on the tissue,sprinkle water generously.Fold it all four sides and close it with a tight lid.Sprinkle water in intervals if needed.
Keep this for another 12 hours,you will see the seeds has started to sprout.
If you want long sprouts then keep it for another 6 to 12 hours.
Remove from the kitchen tissue loosen them & store it in a clean container in fridge.
You can use the same method in making any kind of beans or seeds.For beans soaking & sprouting time takes longer.

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Thursday, May 26, 2016

Vankaya Kothimeera Vepudu Recipe / Vankaya Kothimira Vepudu Recipe / Vankaya Kothimeera Kaaram Kura Recipe - Stuffed Brinjal Recipe

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Vankaya kothimeera
Ingredients ground to a smooth paste
Chopped fresh coriander leaves - a small bunch
Salt to taste
Turmeric powder - 1/2 tsp
Chopped onion - 1 tbsp ( Optional)
( I add just to increase the quantity)
Green chillies - 6
( If your chillies are spicy reduce)
Garlic - 2
Jeera/Cumin - 1 tsp
Other ingredients
Long Green brinjals - 6
(cut it into x shape half through the brinjals)
Oil - 12 tsp
Method
Heat oil in a pan add the brinjals in medium high flame roast it till its half cooked & the outer skin has turned brown.
Now pour the ground masala into the roasted brinjals.
Sprinkle very little water,cover & cook in low flame.
In intervals gently turn the brinjals along with the masala,make sure you don't break the brinjals.
Cook till raw smell has disappeared & oil has started to leave the sides of the pan.
Switch off the stove & serve it with plain rice.
Note:
a) You can even stuff the masala into the brinjals & fry.
b) You can also cut the brinjals into strips & cook it with the masala.
c) Adding garlic & onion is optional but i love to add for extra flavour.
d) Try this recipe with any kind of brinjals.

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Monday, May 23, 2016

Cabbage Vada / Cabbage Masala Vadai / Muttaikose Masala Vadai Recipe / Kose Paruppu Vada Recipe

Cabbage Vada / Cabbage Masala Vadai recipe / Muttaikose Vadai Recipe / Kose Paruppu Vada Recipe
Cabbage Vada
Ingredients ground to a semi coarse mixture
Ginger -a small piece
Garlic-3
Green chillies-4 or 5
Cinnamon-a small piece
Fennel seeds / somph -1tsp
Cloves-2
(do not add any water while grinding)
Other ingredients
Channa dal-1 cup
Salt to taste
Chopped curry & coriander leaves-a handful
Finely chopped cabbage - 1 cup
Oil-to deep fry
Method
Soak channa dal for 2 hours,drain the water completely.Save a handful of dal separately & grind the remaining to a coarse mixture.
Do not add water while grinding,if needed just sprinkle very little water,we need to have a thick coarse mixture.
Transfer into a bowl,now add the saved dal,ground masala,chopped cabbage,curry & coriander leaves & salt,mix it well.
If you think your mixture is a bit watery do not panic add some rice flour,besan or sooji,the water will get absorbed in fact your vadas will be crispier too.
Divide the mixture into small lemon size balls,slightly flatten it with your palm.
Heat oil in a pan in medium high flame deep fry the vadas till both sides are golden brown & crisp.
Remove it on a kitchen tissue for excess oil to get absorbed if any.
Serve them hot.
Note :
a) If your batter becomes watery,add sooji,rice flour or besan to thicken the mixture.
b) Chopped onions can be added,instead of green chillies you can add red chillies.
c) Try to fry the vadas as soon as you mixture all the ingredients,otherwise the mixture will start leaving water.
d) Do not add any water while grinding,otherwise while frying a lot of oil will get absorbed.
e) Chopped mint leaves gives extra flavour to your vada.

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Wednesday, May 18, 2016

Kothavarangai Poriyal / Cluster Beans Fry

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Kothavarangai Poriyal
Ingredients
Chopped kothavarangai/cluster beans - 1 & 1/2 cups
Salt to taste
Turmeric powder - 1/4 tsp
Grated coconut - 1 tbsp
Curry & Coriander leaves for garnish
Tempering
Oil - 1 tsp
Red chillies - 1
Cumin & Mustard - together 1 tsp
Hing - 1/8 tsp
Method
Heat oil in a pan temper it with above ingredients.
Now add the chopped cluster beans,salt & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till the vegetable is soft.
Switch off the stove,add grated coconut,curry & coriander leaves mix well.
Serve as side dish for plain rice.

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