Search a recipe

Saturday, July 23, 2016

Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe

images of Lemon Broccoli Couscous Recipe / Lemon Couscous With Broccoli Recipe / Lemony Couscous with Broccoli Recipe
Lemon Broccoli Couscous
Tempering
Olive oil-2tsp
Chilly flakes-1tsp
Jeera/Cumin seeds-1tsp
Chopped garlic-2
Other ingredients
Couscous-1 cup
Boiling water-1 & 1/2 cups
Salt to taste
Lemon juice-3 tsp
Finely chopped broccoli-1/2 cup
Coriander leaves-little
Sliced roasted almonds-5
Method
Heat oil in a pan & temper it with above ingredients.
Add broccoli & saute for a minute then add the couscous & salt.
Pour the boiling water,cover & in low flame cook till its done.
Switch off the flame,pour lemon juice & fluff it up with a fork.
Garnish with nuts & coriander leaves.
Serve it warm.

Thanks for visiting !

Monday, July 18, 2016

Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe

images of Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe
Fish Fingers
Ingredients for marination
Boneless fish fillets- cut into 1" long
(I used frozen Tilapia,use any fillet you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder - 1/4 tsp
Garam masala-1/4tsp
Lime juice-1tsp
Outer covering
Egg beaten-1
Bread crumbs to roll - required amount
Other ingredients
Oil-to deep fry
images of Fish Fingers Recipe / Homemade Fish Fingers / Crispy Fish Fingers Recipe
Fish Fingers
Method
Marinate the fish with all above ingredients for 20 minutes.
Coat the fish with egg & roll it into the bread crumbs.Make sure its well coated on all sides.
Rest it in fridge for 10 minutes.
Heat oil in a pan and slowly drop each fish pieces.
Deep fry till its golden brown on all sides.
Serve it on a kitchen paper for excess oil to get absorbed.
Serve it hot with any dip you wish

Thanks for visiting !.

Saturday, July 16, 2016

Parsley Fish Fry

images of Parsley Fish Fry
Parsley Fish Fry
Ingredients for marination
Fish fillets-2
Salt to taste
Turmeric powder-1/2tsp
Red chilly powder-1tsp
Crushed dry parsley -2tsp
Olive oil-1tsp
Bread crumbs-1tbsp
Other ingredients
Oil-required amount to shallow fry
Method
Marinate the boneless fillets with the above ingredients for 10 minutes.
Make sure that the fish is well coated on all sides,
Heat a non stick pan pour oil shallow fry in medium heat till cooked & light brown on all sides.
Squeeze some lime juice on top before serving

Thankls for visiting!

Tuesday, July 12, 2016

Microwave Masala Peanuts Recipe / Masala Peanuts In Microwave / Masala Kadle Recipe

images for Microwave Masala Peanuts Recipe / Masala Peanuts In Microwave
Masala Peanuts
Ingredients
Raw peanuts - 1 cup
Salt to taste
Besan - 3 tbsp ( heaped)
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Amchur powder - 1/4 tsp
Cooking soda - 2 pinches
Hing - 1/8 tsp
Oil - 1 tsp
Water - 1 tbsp
Chaat Masala - little to sprinkle at the end ( around 1/2 tsp)
Method
Take a bowl add all the dry ingredients except chaat masala & mix it well.
Soak the peanuts in water for 1 minute then drain the water completely.
Now add this peanuts to the dry ingredients.Toss it well to make sure the peanuts are well coated with the masala.
Now add the oil & water,mix well to make sure the masala hold to the peanuts.
Take a plate spread the peanuts evenly,make sure they are not crowded.
In power high microwave for 3 minutes remove give a quick mix reduce the power and microwave for 1 minutes.
Remove sprinkle the chaat masala toss well and serve once its cool.
Note :
a) You can add the chaat masala along with other dry ingredients but i love the taste of sprinkling at the last.
b) Each microwave power is different so cooking time may vary.
c) Adding amchur powder or garam masala is optional.

Thanks for visiting !

Saturday, July 9, 2016

Sulaimani Chai Recipe / Sulaimani Chaya Recipe / Sulaimani Tea Recipe / Malabar Black Tea Recipe / Lemon Tea Recipe

images of Sulaimani Chai Recipe / Sulaimani Chaya Recipe / Sulaimani Tea Recipe / Malabar Black Tea Recipe / Lemon Tea Recipe
Sulaimani Chai
Ingredients
Tea powder - 1/2 tsp
Water - 1 & 1/4 cup
Cardamom crushed - 1
Crushed cloves - 1
Crushed Cinnamon - a very small piece
Crushed ginger - 1tsp
Jaggery/Palm Sugar / Sugar - 1 tsp
Lemon juice - 1 tsp
Method
Boil water in a sauce pan,add the jaggery or sugar, crushed ginger & cardamom.
Reduce the flame & add the tea powder,allow to boil for 2 minutes.
Switch off the flame & add the lemon juice.
Filter the tea & serve hot.
Note:
a) Do not add more tea powder,add less than the quantity you add for normal tea.
b) You can add honey instead of jaggery or sugar.
c) Omit crushed cinnamon & cloves if you don't like the flavour.

Thanks for visiting !


Cantaloupe Seeds Podi

Ingredients
Cantaloupe seeds-1/3 cup
(washed & dried in sun for a day)
Salt to taste
Garlic-3
Coriander seeds-1/4tsp
Urad dhal & Channa dhal-each-1tsp
Jeera-1/2tsp
Dessicated coconut-3tsp
Red chillies-2
Hing-1/4tsp
Method
Dry roast the cantaloupe seeds till light brown in colour,keep it aside.Dry roast all above ingredients except coconut & garlic till light brown.Dry grind the cantaloupe seeds in a mixi till powder,keep it aside.Coarsly powder the other ingredients.Mix all the powders together & store it in a dry clean jar.Served best with hot rice.

Sunday, July 3, 2016

Kondai Kadalai Idli Recipe / Black Channa Idly Recipe

images of Kondai Kadalai Idly Recipe / Black Channa Idly Recipe
Kondai Kadalai Idly
Ingredients
Kondai kadalai/Black channa-1/2 cup
Idly rice-2 cups
Urad dal-1 cup
Methi / Fenugreek seeds-1/2 tsp
Salt to taste
Method
Soak rice & methi separately & urad dal separately in water for 3 hours.
Soak black channa in water for overnight.
Grind everything together to a smooth fluffy semi thick batter.
Add salt mix the batter well, leave the batter to ferment for overnight.
Next day mix the batter well,now grease the idly plates.
Pour a ladle of batter into the plates & steam them till cooked.
Serve it with any chutney you like.

Thanks for visiting !

Wednesday, June 29, 2016

Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe

images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Yields : 14
Ingredients for rasgulla
Whole milk - 1/2 Gallon
Vinegar - 1/4 cup
Fine semolina/Rava - 1 & 1/2tsp
( Do not fry the rava)
Sugar - 1 tsp
Maida/All purpose flour - 1/2 tsp
Ingredients for the syrup
Water - 1/2 Gallon
Sugar - 1 &1/2 cups
Cardamom powder crushed -4
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Method
Pour milk in a wide vessel,bring the milk to a boil stirring frequently.
Slowly add the vinegar you can see the cheese has separated from the whey.
Now drain the whey using a cheese or muslin cloth.Wash the cheese/paneer in running water 2 or 3 times to remove the vinegar smell.
Put it on a muslin cloth knot it and hang it overnight to remove  excess whey.
I tied the cloth to my kitchen sink tap.
Next day crumble the paneer,add the flour ,sugar & rava.
Using your palm knead this mixture for at least 30 minutes to get a soft dough.
Take small portion & roll out into oval size,do not roll it big as this will double in size while cooking.
Dissolve sugar in water & give a rolling boil.Now slowly add the rolled out paneer.
Cover the vessel with a lid & in high flame cook for 1 hour.Stirring in between is not needed.
Switch off the flame add crushed cardamom & few drops of rose essence if using.
Cool completely &amp keep it in fridge for at least 4 hour,i prefer atleast 12 hours.this will help to hold the filling.
Filling ingredients
Homemade Khoya -1 cup click for recipe HERE
( You can also use store bought)
Fine sugar - 2 tsp
Crushed saffron 2 generous pinch soaked in 3 tsp of milk
Other ingredients
Cherries for decoration
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Method
Remove the chum chum from the water & place it on a plate.
Mix sugar & saffron to khoya mix it well.If your khoya is dry sprinkle some milk to get a smooth soft filling.
Make a slit on top of the chum chum take some filling & stuff it evenly.
Lastly decorate with a cherry & serve cold.
images of Chum Chum Recipe / Cham Cham Recipe / Bengali Chum Chum Recipe
Chum Chum
Note:
a) Knead the dough for 30 minutes,then your rasgullas will be super soft & will not break or loose its shape while boiling.
b) Adding cardamom powder is optional.
c) For curdling the milk you can use lime juice or curd,I usually use only vinegar.
d) Eating these soft rasgullas chilled the next day is better.So that they are well soaked.
e) You can garnish with pistachio & serve.
f) Use only whole milk to prepare this dish.
h) Store bought paneer will not work best to make this sweet.Always make this dish from fresh homemade paneer.
g) Rinse the paneer 2 to 3 times to remove the sourness this is important as you are going to hang it overnight.We don't want the panner to get fermented.
h) If running out of time you can omit keeping overnight make after 4 hours.
i) Chill the chum chum before filling as they way they hold the filling better.
j) For decoration use your imagination rolling it on dessicated coconut,sprinkling nuts on top etc.

Check out for Rasmalai recipe HERE
Check out for Rasgolla recipe HERE

Thanks for visiting !

Saturday, June 25, 2016

Mango Pachadi Recipe / Manga Pachadi Recipe / Mango Sweet Pachadi Recipe / Maangai Pachadi Recipe

images for Mango Pachadi Recipe / Manga Pachadi Recipe / Mango Sweet Pachadi Recipe / Maangai Pachadi Recipe
Mango Pachadi
Ingredients
Raw mango chopped- 1 cup
(Peel the skin & chop the mango)
Grated jaggery - 1/4 cup add more if needed
Salt a pinch
Turmeric powder - 1/8 tsp
Water - 1 cup
Tempering
Ghee - 1/2 tsp
Mustard - 1/2 tsp
Chopped curry leaves few
Chopped green chillies - 1
Hing a pinch
Dry neem flowers / Vepampoo - 1tsp
Method
Peel the skin from the mango & chop it into medium size.
Pour water in a pan add the mango,salt & turmeric powder.Cook till the mango pieces are soft.
Mash the pieces slightly add the jaggery & cook till it thick.
Heat ghee in a pan & temper it with above ingredients.
Pour it into the mango pachadi,mix & serve it as a side dish.
Note:
a) Add jaggery according to your sweetness.
b) Choose the mango that is slightly ripe.

Thanks for visiting !

STAY CONNECTED

Print Friendly and PDF