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Monday, October 17, 2016

Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet

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Jangri
Yields: 35
Ingredients for the batter
Whole urad dal - 1 cup
Corn starch - 1 tsp heaped
Salt a pinch
Orange food colour little
Sugar syrup
Sugar -3 & 1/2 cups
Water - 2 & 1/2 cups
Crushed cardamom - 4
Rose essence - few drops
Orange food colour -little
Other ingredients
Oil to deep fry
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Method
Wash whole urad dal for 2 to 3 times & soak in water for 2 hours.
Drain the water add the dal to a wet grinder.You can use a mixi but i prefer wet grinder.
Grind the dal to a very smooth fluffy batter by sprinkling water little by little in intervals.
Take a bowl of water drop some batter into the water if the ball floats on top then this is the right consistency.
Remove the batter into a bowl add a pinch of salt,food colour & corn starch,mix it well.
Fill this batter into a zip lock bag & make a small hole in one corner of the bag.
images of Jhangri Recipe / Jangri Recipe / Jangiri Recipe / Imarti Recipe - A Diwali Sweet
Jhangiri
Take sugar & water in a vessel boil this till it reaches to a 1/2 string sticky consistency.
Switch off the flame add the colour,essence & crushed cardamom powder.
Heat oil in wide pan in medium heat pipe out the batter directly into the oil to form a flower patter.
Deep fry both sides till crisp,remove & dip them into the warm syrup.
Place it immersed for couple more minutes & remove.
Your Jhangri is ready to eat!

Notes:
a) Wash urad dal 2 to 3 times to get rid of the smell.Otherwise when you eat the Jangiri it will have a raw smell.
b) Always grind the batter in wet grinder.Add water little by little in intervals.
c) While frying make sure the oil is in medium heat.
d) After couple batches if your sugar syrup thickens to get back to the right consistency  add some hot water give a boil and switch off.
e) Some add rice flour instead of corn flour/corn starch.

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Tuesday, October 11, 2016

Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe

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Pumpkin Molagootal
Ingredients for grinding
Grated coconut - 1/4 cup
Jeera/Cumin - 1/2 tsp
Whole black pepper - 4
Urad dal - 1 tsp heaped
Red chillies - 2
(Roast urad dal & red chillies in few drops of coconut oil till golden brown.Cool & then grind with above ingredients to a smooth paste)
Tempering
Coconut oil - 1 tbsp
Mustard - 1tsp
Curry leaves
Red chilly - 2
Other ingredients
Cubed Red pumpkin/Mathan/Parangikai - 2 cups
Salt to taste
Turmeric powder - 1/2 tsp
Yellow moongh dal - 1/2 cup
images of Pumpkin Molagootal Recipe / Parangikai Molagootal Recipe / Mathan Molagootal Recipe
Pumpkin Molagootal
Method
Cook yellow moongh dal in water till just soft in a pressure cooker or in open pan.
Cook pumpkin with little salt & turmeric powder till soft but still holds the shape of the vegetable.
Heat few drops of coconut oil in a pan roast urad dal & red chillies till golden brown.
Take a mixi jar add the above mentioned ingredients under grinding.Add little water & grind to a thick paste.
Now add the cooked dal & ground paste to the cooked pumpkin.
Mix well make sure everything is well combined & give a boil.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the dal mixture.
Mix & best served with plain rice.

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Wednesday, October 5, 2016

Mango Peanut Chutney / Peanut Mango Chutney / Palli Mamidikaya Chutney Recipe

An easy & quick chutney for rice or dosa
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Mango Peanut Chutney
Ingredients
Chopped raw mango -1 cup
Slightly roasted peanuts-1/4 cup
Salt to taste
Tempering
Oil-1tsp
Methi seeds-5
Jeera/Cumin-1/4tsp
Urad dal,Channa dal & Mustard-each 1/8tsp
Curry leaves few
Red chillies-1
Method
Blend mango,peanut & salt to a smooth paste.
Heat oil in a pan & temper it with above ingredients.
Pour this tempering into the ground chutney,mix & serve with Rice /Idly or Dosa.

Note:
Green chillies can be added while grinding ( optional )

Courtesy: Mrs.Vah Chef

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Sunday, October 2, 2016

Idli Recipe / Soft Idli Recipe - A South Indian Breakfast

images of idli
Idli

Ingredients

Idly rice-4 cups
Urad dal-3/4 cup
Methi / Fenugreek seeds-1tsp
Poha/Aval/Beaten rice-1tbsp
Sago/Sabudana/ Javarisi-1tbsp
Cooked rice-1tbsp
Salt to taste

Method

Soak rice,methi,cooked rice,aval & sago together & urad dal separately for 4 hrs.
Drain water from urad dal,grind dal till its a light fluffy batter by adding water little by little.keep it aside.
Same way drain out water from rice,grind rice to a smooth batter,make sure your batter is not too thick or too thin.add water little by little while grinding.
Mix both the batters add salt,mix gently till its well combined, leave it to ferment overnight.
Next day grease the idly plates & pour a ladle of batter.
Steam it till cooked may be 10 minutes.
Switch off the stove let the Idlis cool,dip a spoon in water & gently remove the idlis from the plate.
Serve them with chutney or sambar.

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Friday, September 30, 2016

Badam Mysore Pak / Almond Mysore Paak / Almond Besan Fudge

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Badam Mysore Pak
Ingredients
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
Method
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.
Note:
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
Jeera/cumin-3/4tsp
Fennel/Somph -3/4tsp
Cinnamon-a very small bit/piece
Cloves-1
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
Garlic-6
Salt to taste
Turmeric powder-1/4tsp
Besan or Maida-1tsp
(I used besan)
Rice flour-1tsp
Oil-to deep fry
Method
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.

Note: 
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
Achappam

Ingredients
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
Egg-1
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

Method
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.
Note:
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
Ingredients
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
Method
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.
Note:
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


Ingredients
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
Method
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

images of Rava Appalu Recipe / Appalu Recipe - Andhra Style Sweet
Rava Appalu
Yields: 11 appalu
Ingredients
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
Method
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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