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Monday, May 22, 2017

Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home

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Aloo Papad
Ingredients
Aloo/Potato - 3 medium size
Salt to taste - around 3/4 tsp
Red chilly flakes - 1 tsp
Jeera/Cumin seeds - 1 tsp
Method
Wash and boil the potatoes in a pressure cooker till soft.
Cool & peel the skin,now finely grate the boiled potato make sure there are no lumps.I got around 3 cups of mashed potato.
Take a bowl add the grated potato,red chilly flakes,salt & jeera,Mix well to make sure everything is well combined.Divide the portion into 22 small balls.
Take a plastic sheet grease it with oil place a potato ball keep another sheet on top & gently roll it out to a thin papad.
Remove this & place it on a big plastic sheet & dry it in sun for 2 to 3 days or till they are completely crisp dry.After one day i turned all the papad other side.
Store it in a container & deep fry in oil when needed.
Note:
a) If you don't have a grater then use your palm to mash the potato.Make sure there are no lumps then rolling will be difficult.
b) Chopped coriander leaves can also be added to the mixture.
c) Do not cut & then boil that way the potatoes will absorb too much water.

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Sunday, May 14, 2017

Vettu Cake Recipe / Fried Tea Cake Recipe - A Kerala Tea Stall Snack

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Vettu Cake
Ingredients
Maida / All purpose flour - 1 cup
Roasted Rava / Semolina - 1 tbsp
Egg - 1
Sugar - 1/2 cup
Cardamom -3
Baking soda - 1/8 tsp
Salt a pinch
Nutmeg - 2 pinch
Oil to deep fry
Method
Sieve maida, rava ,salt & baking soda,keep it aside.
Powder sugar along with cardamom to a fine powder.
Take a bowl add the egg,nutmeg & powdered sugar beat it with a fork.
Now add the maida mixture & knead it to a soft non sticky dough.
( If your dough is sticky then add 1 or 2 tsps of maida to get the right texture )
Cover & rest the dough for 5 minutes.
Dust your kitchen counter with little flour,roll out the dough into a rectangle log.
Cut the log into 1" thick piece, on each piece make a cross ( x ) mark on top.
Heat oil in a pan deep fry these pieces in batches till light brown.
Remove them onto a kitchen paper.
Enjoy this snack with tea.
Note:
a) To get a non sticky dough add 1 or 2 tsp of flour if needed.
b) Temperature of the oil is very important while frying.If fried in too hot oil then the inside will be uncooked & the outer will become brown fast.So each time fry in medium hot oil.
c) Some add a pinch of turmeric powder for colour.

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Tuesday, May 9, 2017

Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

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Karuvepillai Podi Idiyappam
Ingredients
Oil -3 tsp
Mustard- 1/2 tsp
Urad & Channa dal - each 1 tsp
Chopped cashew nuts - 5
Hing a pinch
Chopped onion - 1 tbsp
Curry leaves few
Slit green chillies - 2
Salt to taste
Cooked Idiyappam - 3 cups
Curry leaf podi - 3 tsp or as needed
Ingredients for Curry Leaf Podi
Ingredients roasted & ground to a semi smooth powder
Channa dal - 1tbsp
Urad dal-1tbsp
Coriander seeds - 1/2 tsp
Methi seeds-10
Jeera/Cumin - 1tsp
Whole pepper - 1tsp
Red chillies-3
Coconut-1tbsp
Curry leaves - 2 cups
Turmeric powder-1/4tsp
Hing - a generous pinch
Tamarind - a small gooseberry size
Jaggery or brown sugar - 1/8tsp
Oil-1/2 tbsp
images of Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam
Karuvepillai Podi Idiyappam
Method
Heat oil in a pan temper it with mustard,urad,channa dal and cashewnuts.
Add the onion,green chillies,curry leaf & hing saute till onions are transparent.
Now add the cooked idiyappam,needed curry leaf podi & salt in low flame mix them well.
Switch off the store & serve them hot with chips & raita.

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Tuesday, May 2, 2017

Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe / Hyderabadi Bagara Rice

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Bagara Rice
Ingredients
Basmati rice - 1 & 1/2 cups
Water - 2 cups
Salt to taste
Tempering
Cloves 3
Cardamom-3
Cinnamon - a small stick
Kadal pasi / Black stone flower- 1
Shah jeera - 1/2 tsp
Marati mogga -1
Star anise -1
Bay leaf - 1
Ginger & garlic paste - 1/4 tsp
Sliced onion - a handful
Mint leaves - a handful
Slit green chillies -2
Oil - 1 tbsp
Ghee - 2 tsp
images of Bagara Rice Recipe / Bagara Annam Recipe / Hyderabadi Bagara Khana Recipe / Hyderabadi Bagara Rice
Hyderabadi Bagara Rice
Method
Heat oil and ghee in a pan add the whole garam masala saute for a minute.
Now add the onion,chillies and mint fry till its light brown.Add the ginger /garlic paste & saute till raw smell has disappeared.
Now add the washed rice and saute till its well coated with the spices.
Add water & salt cover it with a lid and cook in low flame till rice is cooked.
Switch off the flame & gently mix the rice.
Best served with Mutton curry/Chicken curry, Vegetable kurma or any spicy curry

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Wednesday, April 26, 2017

Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku

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Pudina Pickle
Ingredients
Fresh mint leaves-3 cups
(Wash pat dry & fry it in 2 tsp of oil till reduced to 1/2 & changed its colour.Add the tamarind too while frying)
Sliced Garlic-10
Salt to taste
Chilly powder-2 tsp
Turmeric powder-1/2 tsp
Tamarind - a small gooseberry size
Oil-1 cup
Ingredients for grinding
Mustard-1tsp
Jeera / Cumin-1tsp
Urad Dal-1tsp
Sesame seeds-1tsp
Methi/Fenugreek seeds-1/4tsp
Coriander seeds-1tsp
Red chillies-4
(Dry roast all above ingredients till slight brown.Do not burn them cool and grind to a semi smooth powder)
Method
Take a blender add the mint ,tamarind,chilly powder,turmeric powder & salt.Grind it to a coarse paste.Do not add any water while grinding.
Heat oil in a pan add the garlic and fry till its slightly soft,now add the ground mixture & saute till oil floats on top.Switch off the stove mix the ground powder.
Cool completely and store it in a clean jar in fridge.

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Tuesday, April 25, 2017

Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

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Karuvadam Kulambhu
Ingredients
Semi thick tamarind juice diluted -2 cups
Chopped onion-1tbsp
Chopped garlic - 4
Curry leaves-few
Red chilly powder-1tsp
Coriander powder-1tsp
Salt to taste
Turmeric powder-1/4tsp
Karuvadam fried in oil till light brown -8 to 10
Tempering
Oil-6 tsp
Vadagam-1tsp
(If you don't have vadagam use little methi,mustard,urad dal & jeera for tempering)
Method
Heat oil in a pan & temper it with above ingredients.
Add the onion,garlic & curry leaves,fry till its nice golden brown.
Add the fried karuvadam,dry masala powders,fry for a minute.
Pour the tamarind juice,needed water,cover & cook till the gravy is thick & raw smell has completely disappeared.
Switch off the flame garnish with curry leaves.
Best served with hot rice.

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Wednesday, April 19, 2017

Bread Jamun Recipe / Bread Gulab Jamun / Easy Bread Gulab Jamun Recipe / Stuffed Jamun Recipe / Bread Jamoon Recipe

images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Yields: 12 Jamuns
Ingredients
Whole wheat bread slices-6
Cooking soda-a pinch (optional)
(I didn't use)
Oil-to deep fry
Milk-little to form a soft dough ( around 1/2 cup)
Filling
Raisins & Chopped almonds-each 1tsp
Sugar Syrup
Sugar-1 cup
Water-1 cup
Saffron-little
Cardamom powder-1/4tsp
Rose essence-a drop
(Boil all above ingredients together for 3 minutes & switch off the stove. Add the saffron,cardamom powder and rose essence)
images of Wheat Bread Jamun / Bread Gulab Jamun / Easy Bread Jamun Recipe / Stuffed Jamun Recipe
Bread Gulab Jamun
Method
Remove the crust from the bread,crumble the bread slices.
Sprinkle milk & make a soft dough.Make small balls slightly flatten the balls,place some filling & cover it well.
Heat oil in a pan deep fry these balls in medium high flame till light brown on all sides.
Prick the balls with a fork on all sides.Put the fried balls immediately into the hot syrup.
Leave it for 30 minutes & serve them warm
Note:
Do not fry the balls till crisp,it will become hard.
While adding the balls the syrup should be very hot.
Prick the ball with a fork on all sides before adding it to the syrup.
White bread can be used in this recipe instead of wheat bread.

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Monday, April 17, 2017

Idli Bajji Recipe / Idli Bhaji Recipe / Idli Pakora Recipe- A quick snack from leftover Idli

images of Idli Bajji Recipe / Idli Bhaji Recipe  / Idli Pakora Recipe- A quick snack from leftover Idli
Idli Bajji
Ingredients for the batter
Besan / Chickpea flour - 1/2 cup
Rice flour - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Crushed kastoori methi - 1/2 tsp
Ajwain - 1/4 tsp
Salt to taste
Cooking soda - a generous pinch
Water as needed
Other ingredients
Leftover idli - 3
( cut into desired shape )
Chaat masala to sprinkle on top
Oil to deep fry
images of Idli Bajji Recipe / Idli Bhaji Recipe  / Idli Pakora Recipe- A quick snack from leftover Idli
Idli Bajji
Method
Take a bowl add the batter ingredients pour water little by little to make a semi thick batter.
Batter should not be too thick nor too thin.When you dip the idli pieces into the batter it should get coated well.That's the right consistency of the batter.
Heat oil in a pan dip each idly pieces into the batter, make sure both sides are well coated.
Slowly drop the pieces into the hot oil,deep fry in medium high flame till light brown & crisp on both sides.
Remove it on a kitchen tissue to remove excess oil if any.
Sprinkle chaat masala on top & serve it hot with ketchup.

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Monday, April 10, 2017

Rajma Paratha Recipe / Kidney Beans Paratha Recipe - Indian Flatbread Using Red Kidney Beans


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Rajma Paratha
Filling ingredients
Cooked & mashed rajma/kidney beans-1 cup
( make sure you have removed excess water from the beans)
Grated ginger-1/2 tsp
Chopped green chillies-2
Chopped coriander leaves-1 tsp
Salt to taste
Crushed kastoori methi -1 tsp
Roasted & powdered jeera/cumin powder-1/2 tsp
Outer dough
Wheat flour-2 cups
Salt to taste
Water-required amount for making a dough
(Make a soft dough with flour,salt & water.Knead it well & rest it for 5 minutes covered)
Method
Take a bowl add all the stuffing ingredients,mix everything well.
Make small lemon size balls & keep it aside
Divide the dough into lime size balls.Take a ball of dough shape it like a cup,keep the filling inside.
Close & seal it well & roll it out slowly into thick parathas,make sure the filling doesn't come out.
Cook it on tawa/griddle in medium flame till brown on both sides by brushing oil.
Serve it hot with raita or any gravy .

Note:
a) Once the filling is sealed well,flatten it & prick it once with a fork on top.By this the air inside the filling will release & while rolling out your filling will not come out.I usually follow this method for any stuffed paratha. Usually stuffed parathas are rolled thicker
b) Make sure there is no water in rajma while grinding,filling should be dry.
c) Gently roll the parathas & dust with flour if needed.
d) Before grinding drain out the water completely,the stuffing should be dry.If your stuffing has water,fry a bit in a kadai to remove excess water.

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Sunday, April 2, 2017

How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese

images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
Ingredients
Whole milk - 1/2 gallon can ( 1.89 liters)
Vinegar - 1/4 cup
Onion powder - 1/2 tsp
Jeera/Cumin seeds - 1/2 tsp
Salt - 1/8 tsp
Chopped coriander leaves - 1 tsp
Chilly flakes - 1 tsp
Turmeric powder - 1/4 tsp
Method
Boil the milk in a deep vessel.
When the milk rises to the top,lower the flame,immediately add the vinegar,stir it with a ladle.
The milk will break & curdle,boil it for a minute,you will see the panner has separated from the water. Now add the flavouring ingredients & stir for a minute
Switch off the stove.
images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
Place a clean muslin cloth on a strainer & pour the flavoured curdled milk on the cloth.
Rinse the paneer once in cold water to get rid of the sour taste of the vinegar.
Wait till all the water has drained out.
Tie the cloth tightly flatten it slightly & place a heavy vessel on top.
Leave it for 1 hours till the water is out from the paneer.
Cut the paneer into cubes & store it in a clean glass container.
Now your homemade flavoured & spiced panner is ready to use.
images of How To Make Flavoured Paneer / Spiced Home Made Paneer / Flavored Paneer Recipe / Flavored Cottage Cheese
Flavored Paneer
Note:
a) You can use the whey water to any gravy or for kneading chapathi dough
b) To curdle the milk you can also use curd or lemon juice.
c) Make use you rinse the paneer to remove the sourness before you tie the cloth.
d) Always use only whole milk with full fat.
e) Use this paneer to any gravy or just toss it in little oil & serve as a starter.
f) Use your imagination to flavour the panner like adding,grated garlic,herbs,saffron,green chillies,left over pickle masala,mint chutney,etc.

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