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Friday, September 30, 2016

Badam Mysore Pak / Almond Mysore Paak / Almond Besan Fudge

images of Badam Mysore Pak / Almond Mysore Paak
Badam Mysore Pak
Besan/Gram flour-1 cup
Almond/Badam-1 cup
(soak it in hot water for 30 minutes then remove the skin.grind it with 1 cup of milk to a smooth paste and keep it aside)
Water-1 cup
Sugar-2 & 3/4 cups
Oil-1 & 1/2 cups ( save 1/2 cup if needed add or just skip)
Ghee-2 & 1/2 cups

Badam Mysore Pak
Soak almonds in hot water for 30 minutes,remove the skin.grind it with 1 cup of milk to a smooth paste.Keep it aside.
Heat 1 cup of oil & 1 cup of ghee in a pan & fry the besan till its light brown in colour & the raw smell has disappeared completely.
Heat sugar & water in another pan boil till it reaches to a sticky nice 1 & 1/2 string or almost 2 strings consistency.(This stage is very important otherwise your dish will turn into a halwa,)
Now pour the almond paste cook till it starts to bubble,lower the flame & add the fried besan,mix it well.
Cook this whole mixture till it has started to thicken,now slowly add the remaining oil & ghee little by little.
keep stirring till all the ghee has absorbed & the mixtures starts to leave the sides of the pan.
Immediately pour it on a greased plate spread it evenly,cool & cut into desired shapes.
a) 1 & 1/2 to almost 2 string consistency is needed for this sweet or else your burfi will turn out to be a halwa.
b) Save 1/2 cup of oil as mentioned,if needed add or just skip.Some besan flour doesn't drink much oil or ghee.
c) Beginners please try it out in small quantity as this is a tricky sweet.
d) Non stick pan is best to make this sweet.
e) Cook this sweet in medium flame.

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Tuesday, September 27, 2016

Chettinad Fish Fry / Chettinad Meen Varuval / Masala Fish Fry -Chettinad Style

Chettinad Fish Fry recipe. Chettinad Meen Varuval recipe,Masala Fish Fry -Chettinad Style
Chettinad Fish Fry
Ingredients dry roasted just till its warm
Whole pepper-1tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Red chillies-2 to 3
Curry leaves-5
Coriander powder
(Cool the above ingredients,put this in a mixi/blender jar along with onion,garlic,turmeric powder & salt.Grind them to a smooth thick paste.If water need to run the blender add very little water while grinding)
Other ingredients
Boneless fish fillets cut into small pieces-8
(I used Tilapia fish)
Small onions-5
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Clean & pat dry the fish,prick with a fork on all sides & keep it aside.
Take the ground paste in a plate add the besan & rice flour,mix it well.
Apply this mixture to fish pieces,make sure the masala penetrates inside the fish well.
Marinate the fish for at least 1 hour,heat oil in a kadai/pan.Deep fry these fishes in medium high flame till its golden brown & crisp on all sides.
Place the fried fish on a kitchen paper to remove excess oil & serve them with some lemon wedges.

Adding besan & rice flour is to give a nice crisp fried fish & for the masala to stick well to the fish.

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Thursday, September 22, 2016

Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe

Step by step method/picture for making Achappam/Achu murukku/ Kerala style Rose Cookies.

Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosettes Cookie Recipe / Kerala Style Achappam Recipe

Rice flour-1 cup
(I used the store bought)
All purpose flour/Maida-1/2 cup
Sugar-1/2 cup
Salt a pinch
Sesame seeds-1 & 1/2 tsp
Cumin seeds/Jeera -1/8tsp
Coconut milk or Whole milk-1 cup
(Coconut milk gives nice flavour)
Oil-to deep fry
Achappam Recipe / Achu Murukku Recipe / Rose Cookies Recipe / Sesame Honeycomb Cookie Recipe / Rosette Cookie Recipe / Kerala Style Achappam Recipe

Beat eggs with sugar,now add both the flours,sesame seeds,cumin & salt,mix it well.
Pour milk and make a semi thick batter.Consistency should look similar to a pancake or dosa batter.Rest the batter for 20 minutes (I was in a hurry so did not rest)
Heat oil in a pan,dip the mould in oil & keep till its hot.Remove from oil & dip 3/4th of the hot mould into the batter,you will hear a light sizzle.Do not dip it fully, lift it up & dip it immediately into the oil,after a 15 to 20 seconds slightly shake the mould to release the achappam (If you find it difficult to release the achappam,use a skewer to push it out from the mould ).
In medium  flame fry both sides till its light brown & crisp.Remove it on a kitchen paper to remove excess oil.Repeat until the whole batter is used up.
Cool completely & store it in a air tight container.
a) When buying the mould choose the thick variety which is heavy,the light weight mould doesn't work properly.
b) Make sure the mould is well heated before dipping into the batter each time.
c) Keep the oil in medium heat throughout the process.Always keep the mould immersed in hot oil before dipping into the batter,this is most important.

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Wednesday, September 14, 2016

Vangi Bath Powder Recipe / Vaangi Baath Powder Recipe / Vangi Bhath Powder Recipe

images for Vangi Bath Powder Recipe / Vaangi Baath Powder Recipe / Vangi Bhath Powder Recipe
Vangi Bath
Urad Dal - 1/4 cup
Channa Dal - 1/4 cup
Coriander seeds - 1/8 cup
Sesame seeds - 1/8 cup
Grated coconut - 1/2 cup
Red chillies - 12
Tamarind - little smaller than a lime size
Cinnamon - 1" one piece
Cloves - 4
Marati moggu - 4 small size
Star anise -3
Salt - 1/2 tsp
Bay leaf - 1 small leaf
Oil- 1/2 tsp
Pour oil in a pan add all the above ingredients one by one.
In low flame roast it till light brown in colour.Do not burn them.
Cool it & dry grind to a semi fine powder.
Cool & store it in a container in fridge.
Add required amount of this powder while making vangi bath.
a) My chillies where not hot so i used 12,adjust according to your chilly variety.

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Tuesday, September 6, 2016

Chilli Cheese Toast Recipe / Cheese Chilli Toast Recipe - Easy Evening Snack For Kids

Bread slices-6
(I used the whole wheat bread)
Grated mozzarella cheese-1 cup
Salt & pepper to taste
Chopped chillies-1
(If giving for kids then remove the seeds,chop & then add it to the mixture)
Chopped red bell pepper/capsicum-2tsp
Chopped coriander leaves-1tsp
Mix all above ingredients together in a bowl.
Place a spoonful of the cheese mixture & spread it evenly on top of the bread.
Toast these bread slices mixture facing the top for 3 to 5 minutes in oven ( temperature of oven is 300 deg F.) till its light brown & the cheese has melted.
Serve this hot with soup or just as a starter with ketchup.

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Thursday, September 1, 2016

Rava Appalu Recipe / Rawa Appalu / Appalu Recipe / Sooji Appalu - Andhra Style Sweet - Vinayaka Chathurthi Recipe

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Rava Appalu
Yields: 11 appalu
Sooji / Semolina - 1/2 cup
Water - 1 & 1/4 cup
( 1 cup water is enough i used extra 1/4 cup because my sooji was slightly bigger variety)
Sugar - 1/2 cup
Grated coconut - 1/4 cup
Cardamom - 8
Ghee - 1 tsp
Oil to deep fry
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava appalu
Dry grind cardamom,coconut & sugar in a blender till its combined.Do not add water while grinding.
Dry roast sooji for 2 minutes or till rice aroma comes out,keep it aside.Do not over fry & burn them.
Boil water in a pan reduce the flame slowly add the sooji & start mixing ,make sure there are no lumps.Now add the coconut/sugar mixture & mix it well.
Cook till the mixture is dry,for this non stick pan works out best.
Switch off the flame close it with a lid & rest it till its warm to handle.
Grease your fingers with ghee & knead the dough to make sure no lumps are there & soft.
Divide the dough into small lemon size balls,flatten them slightly.
Heat oil in a pan slowly slide each appalu into the oil deep fry till golden brown on all sides.
Place it on a kitchen tissue to remove excess oil.
Enjoy these crispy appalu !

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Tuesday, August 30, 2016

Longest Solo Cooking Marathon by Chef Raj Mohan

My best friend Chef Raj Mohan has entered into the Limca India book of records and Asia book of records and USA based record setter for Longest Solo Cooking Marathon.I want to share this with you all to know more about him.Good luck chef!

1.Tell us about yourself ?

                 I am Chef M.S.RajMohan, 31 from Ambasamudram of Tirunelveli district. I am expert in South Indian Cuisines and known for the country style food preparation. Currently I am the Director of the Hotel Management & Catering Science department of Mary Matha College of Arts and Science, Periyakulam. I am a consultant for a few famous South Indian food outlets in India as well for the food festivals.  I am a board member in South India Culinary Associations (SICA) and also for the Hotel Management studies of Madurai Kamaraj University. I am a World Record title holder of Longest Solo Cooking Marathon in 2015 and a certified Chef Trainer by Indian Federation of Culinary Associations (IFCA).

             The interest of teaching and facilitating sprouted in me at the time of my Hotel Management education which is the reason for me to choose the teaching profession as my career.                 

2.Tell us about your education?

          I did my schooling at my native after that I completed my graduation in Hotel Management & Catering Science in Subbalakshmi Lakshmipathy college of Science, Madurai. I am holding three advanced degrees and pursuing the doctorate degree on Food and Culture in Madurai.
3.Tell me about your proudest achievement in Longest Solo Cooking Marathon?

             Desire in creating the world-record worked in me last six years but I could not make it into real. Always the desire to attempt the record or making achievement in the culinary field is within me. Eight months back, I made the determination to make the achievement in culinary field in 2015. I took my pioneer attempt with the encouragement of my father who gave his full support in all forms for the achievement.

   I have done this longest solo cooking marathon record for Limca book of records, India Book of records and Asia book of records. We started this on December 19, 2015 at 7.10 am and finished it on December 21, 2015 at 7.10 am at Poppys Hotel, Madurai, Tamil Nadu. I created the record in Longest Solo Cooking Marathon is 48 Hours, dished out 1204 recipes including 257 Non-Vegetarian dishes and 947 vegetarian dishes. The total weight of the cooked dish was 307kg. I used five cooking ranges at a time to cook variety of food items. This record is now entered into Limca Book of Records, India Book of Records, Asia Book of Records, Everest World Records and officially approved as world record by USA based prominent organization Record Setter. I am the first Indian chef who holds the world record title in the Longest Individual cooking marathon in very young age. I crossed first 100 dishes within three hours of time. A team of 35 chefs worked day and night to help me to achieve this feat and each one of them gave their heart and soul to this attempt.  

4.Tell us about the guidelines of Longest Solo Cooking Marathon?

  1. I was allowed to prepare only one dish at a time even if I use any big spacious appliances like tawa or kadai. The domestic appliances were allowed to use not the restaurant type appliances. While making Dosa in tawa, I was allowed to cook one dosa variety at a time not many items as same like deep frying items too.

         II)  I was permitted to take only five minutes break in every one hour but I took the accumulated rest breaks after cooking continuously for minimum five hours.

     III) A detailed log book was maintained to record the each and every moment of the record event, also recorded the starting and ending time of the preparation, weight of the each dish and the photographs of the dishes were also taken. The entire record event was video graphed.

     IV)  This record event was adjudicated by a committee of 05 main and 24 sub-judges carefully chosen by the Limca Book of Records and India Book of Records.

       V)  Food should not be wasted and it should be properly distributed to the public consumption.

  VI)  No cooking range burner was left empty without cooking.

 VI)  Entire cooking was done by the record attempted, no pre cooking was allowed.

  VII) Only one sous chef level and commis level chef was allowed to be with me for other assistance.

5.What motivates you to do your best on the job?

       Searching, learning, teaching, willing to get involved, making myself to get active in my profession and desire to do good things to the society through my profession are some always in my mind, these things make me to love my profession and motivate me to do the best as chef.

6.What is your favorite food to cook?

 If I come across some new dish anywhere, I used to take the note of it and eager to learn the preparation method of the dish. In my favourite list there are many to list out, Biriyani and Mutton preparations are always the best for me to cook. I always love to cook country style preparations.

7.Tell me about your You Tube channel “Food Tape”?

   I have done several cookery shows in leading Tamil satellite TV Channels. I always want to give my own cooking content and wish to promote South Indian style cooking to the viewers that is the reason I created this You Tube channel ‘Food Tape” – in 2014. All the cooking videos of this channel are video graphed in scenic location which is very much welcomed by the viewers and now Food Tape have good audience from all over the world.

8.In what ways can a chef be creative?

     Creativity is a must in one to differentiate their style from others. Chef must be creative in terms of making his own unique food items and also creative in business prospectus. Chef must understand the day by day changes in the customer, Food, agriculture and climate according to that chef should upgrade his creativity in food and its presentation.

9.Tell me about your Free Culinary education training programme for the under privileged candidates?

        Still hotel management education is a big dream for many rural area students and also they are not much aware of the potential of this education. As well many rural students are not able to continue their school education or not able to pursue higher education in their young age due to their family reasons so they opt to go for daily wages work. Keeping this in mind, we have formulated the curriculum named “Intensive Kitchen apprenticeship programme” in Mary Matha college in 2012 and offer the free culinary education to the under privileged candidates. It is the programme of Ten Months and they will get the class room training of four months and on the-job training at hotels for six months. We took this initiative to the like-minded hotels and restaurants; they offer the training to the candidates and provided the decent stipend during studying this programme and also offer the job to the candidates immediately after this programme so far 62 students have been benefitted by this training training programme and working in hotels as chefs. It is the aim to bringing hope in young life and untap the talents of the young minds and thereby transform their life through culinary education.

10.Why did you want to be a chef?

          Love in cooking encouraged me to choose this chef profession. I was attracted by the street foods of my native there I observed their preparation styles and started the fun cooking at home. During my school holiday time, I used to spend my holidays at my native bakery stalls & food stalls just to see how they are making varieties. By seeing my interest in cooking, my mother Shantha taught me the basic cooking stuffs in my school days with that guidance I started cooking food for my family members and they credited my cooking through their appreciation which encouraged me to enroll for the formal culinary education. Still I am asking any of cooking doubts to my mother in making authentic masala or any food preparation. Nowadays Chef’s have many responsibilities other than food and cooking.
11. What is your message to young chefs?

            Understand and be strong in the basics. Try to express yourself. Grab and use the opportunity whenever and wherever you get it. Always have the willingness to study, learn, teach, experiment, observe and explore your subjects, these things make you active in your profession and keep yourself vibrant in the industry. Accept the responsibilities, be able to work under hard times and also have the energy to work for long hours. Involve yourself for the social causes and make good relationship with others. Love your work and perform your work with full dedication and energy. Take care of your food habits and the health related practices. Set the goal high and get into it you can see now the opportunities are chasing you.

12. Describe your typical day as a chef educationist ?
          Every day is precious for me and it is a gift of God so that we are saying the time is the most valuable one in human life. Every day is typical for me to educate new information to the students and also to motivate them in the right direction.

13. How your record motivates the public and industry?

   This record event motivates the young chef community to come out to expose the talents and skills in new platforms. Motivates many of them to create or break records. This attempt gives high impact about the chef profession and highlighted the features of Hotel Management and Catering studies. It brings the idea of making more varieties of vegetarian dishes.


Sunday, August 28, 2016

Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe / Pala Undrallu Recipe

Step by step method /picture to make paal kolukattai/kozhukattai for Ganesha Chathurthi.

images for Paal Kolukattai / Pal Kozhukattai Recipe,Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe
Paal Kozhukattai
Ingredients for the dough
Idiyappam flour-1/2 cup
Water-1/4 cup
Milk-1/2 cup
Salt a pinch
Other ingredients
Milk-2 & 1/4 cups
Sugar-1/4 cup
(add more if you want it sweeter)
Thick coconut milk-1/2 cup
Diluted coconut milk-1 cup
Cardamom powder-1/2tsp
images for Paal Kolukattai / Pal Kozhukattai Recipe
Paal Kozhukattai/Kolukattai
Mix milk,water, flour,salt & sugar in a bowl, now switch on the stove.
In low flame cook this mixture till it forms a ball.
Add oil mix it well & switch off the stove.
Cover it & keep it for sometime.while still warm knead it well & roll it out into small balls.
Cover & keep it aside.
Boil milk in a pan ,when it starts to boil drop these rice balls & cook in medium flame till all balls floats on reduce the flame & add the diluted coconut milk.
Cook this mixture for 5 minutes.Add the cardamom powder & sugar,stir it well.
Switch off the stove & mix in the thick coconut milk.
Serve this Paal Kozhukattai hot or warm.
a) Jaggery can be added instead of sugar.
b) Do not boil after adding thick coconut milk,there are chances to curdle.
c) Store bought rice flour can also be used.

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Friday, August 26, 2016

Vazhai Thandu Kootu / Vazhaithandu Koottu Recipe / Vazhaithandu Kootu / Plantain Stem Kootu Recipe

images of Vazhai Thandu Kootu / Vazhaithandu Koottu Recipe / Vazhaithandu Kootu / Plantain Stem Kootu Recipe
Vazhaithandu Kootu
Ingredients to be pressure cooked
Yellow moongh dal / Pasiparuppu- 1/2 cup
Vazhaithandu/ Banana stem chopped - 1 cup
Turmeric powder - 1/4 tsp
Chopped tomato - 1 small
Chopped onion - a handful
Chopped green chillies - 4
Salt to taste
Water as needed
Coconut oil - 6 tsp
Mustard - 1/2 tsp
Jeera / cumin - 1/4 tsp
Urad dal - 1/4 tsp
Red chillies - 2
Curry leaves - few
Fresh grated coconut - 2 tbsp
Pressure cook above ingredients till soft,slightly mash them.
Heat oil in a pan and temper it with above ingredients.
Switch off the flame & then add the grated coconut saute in the same heat.
Pour the tempering into the cooked dal , mix well.
Serve it with plain rice.

Vazhaithandu/Valaithandu Kootu In Instant Pot
Oil - 3 tsp
Mustard,Urad dal - each - 1 tsp
Red chillies - 1
Curry leaves few
Hing - 1/8 tsp
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
(Add little water and grind to a smooth paste)
Other ingredients
Banana stem/Vazhaithandu/valai thandu - 1 small
( Cleaned and finely chopped,Check HERE how to clean the stem)
Yellow moongh dal with skin - 3/4 cup
( wash and soak it in water for 10 minutes)
Salt to taste
Turmeric powder - 1/2 tsp
Coriander/Curry leaves for garnish

Heat an instant pot and switch on saute mode pour oil and temper it above ingredients.
Now add the chopped banana stem saute for a minute add salt and turmeric powder.
Add the soaked moongh dal with water,add 1/2 cup water and close with the lid.
Cook on manual mode for 6 minutes vent closed.Natural release and open the lid.
Add the ground paste and in saute mode give a nice boil.Switch off the kootu once its thick.
Garnish with curry and coriander leaves and ready to serve.

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Tuesday, August 23, 2016

Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi

images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Roasted almond butter creamy-1 cup
Sugar-2 cups
Water-1 cup
Ghee- 1 cup
(I used only 3/4 cup )
images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Dissolve sugar & water in a nonstick pan.
Give a boil & wait till you get 2 string consistency.Reduce the flame & add the roasted almond butter & mix it well.
Mix till the mixture is getting thick now slowly start adding the ghee little by little & keep stirring till all the ghee has absorbed and the mixture leaves the sides of the pan.
Grease a tray with ghee and sprinkle any chopped nuts you like.Today I have used saraparuppu/chironji seeds.
Immediately pour the mixture into the greased tray.
Spread them evenly & flatten,cool the burfi & while still warm cut into desired shape.
a) Sugar syrup must be a 2 string consistency otherwise your burfi will become a halwa.
b) Once the mixture leaves the sides of the pan pour it immediately onto the tray otherwise they will become like bread crumbs.
c) New comers try in small quantity for you to know the right consistency.

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