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

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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Karuvepillai Podi Idiyappam / Curry leaf Podi Idiyappam

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

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

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

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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Pudina Pickle / Mint Pickle / Puthina Pickle / Mint Thokku

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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Karuvadam Vatha Kuzhambu / Karuvadam Kulambhu Recipe / Vatha Kulambu Recipe

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

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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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

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

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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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.

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.

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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Orange Kiwi Juice Recipe

Orange Kiwi Juice

Ingredients
Orange-2
(squeeze out the juice)
Kiwi-1
(blend it to a smooth liquid)
Sugar-1/2tsp (optional)
Water-required amount to dilute
Ice cubes
Method
Mix all above ingredients together.
Strain the juice,add ice cubes & serve it cold.

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Mango Rice / Mangai Sadham / Manga Sadam / Mamidikaya Annam / Mavinakayi Chitranna - Easy Rice Recipe

Raw Mango Rice

Roasted & powdered ingredients
Dhania/Coriander seeds - 1 tsp
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Methi/ Fenugreek-6 seeds
Red chillies - 2
Method
Add a drop of oil and roast above mentioned ingredients till light brown.Do not burn them.
Cool & grind to a fine powder.Keep it aside
Tempering ingredients
Sesame oil - 2 tbsp
Mustard,Urad ,Channa Dal - 1 tsp each
Peanuts - a handful
Curry leaves - few
Hing - 1/2 tsp
Chopped green chillies - 2
Other ingredients
Cooked rice as needed
Raw mango - 2 medium size
Turmeric powder - 1/2 tsp
Salt to taste
Method
Wash and peel the raw mango,finely grate them using a grater.
Heat oil in a pan & temper it with above ingredients.
Now add the grated mango,turmeric & salt,in medium low flame fry till all the water has evaporated & oil leaves the mixture.Switch off the stove.
Add the ground powder & cooked rice as needed.
Gently mix well to make sure its well combined.
Garnish with curry leaves & serve them hot.

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Rajasthani Mirchi Vada Recipe / Rajasthani Mirchi Bada / Jodhpuri Mirchi Vada Recipe / Mirchi Bajji

Rajasthani Mirchi Vada

Ingredients for the filling
Boiled potato - 2 medium
Red chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Chopped coriander leaves - 1 tsp
Salt to taste
Amchur powder/ Dry mango powder - 1/2 tsp
Crushed fennel seeds - 1/4 tsp
Hing a pinch

Rajasthani Mirchi Vada

Method
Take a bowl add the boiled potato mash it well.
Add red chilly powder,coriander powder,salt,amchur powder,crushed fennel seeds & hing.
Mix everything well,slit the chillies remove seeds.
Take some potato mixture & fill it evenly into the slit chillies.Keep it on a plate.
Ingredients for the batter
Besan / Chickpea flour - 1 cup
Jeera/Cumin seeds - 1/2 tsp
Hing a pinch
Turmeric a generous pinch
Salt to taste
Chopped coriander leaves - 1 tsp
Cooking soda - a generous pinch
Method
Take a bowl & add all the above mentioned ingredients.
Pour water little by little to form a medium thick batter.
Other ingredients
Serrano peppers - 10
( slit and remove the seeds)
Oil to deep fry

Rajasthani Mirchi Vada

Method
Heat oil in a pan dip the stuffed chilly into the batter.Make sure its well coated on all sides.
Slowly drop it into the hot oil,deep fry in medium high flame till crisp & brown on both sides.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve them hot with any dip you like.

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Brinjal Chutney / Vankaya Pachadi / Kathirikai Chutney / Eggplant Chutney

Brinjal Chutney

Ingredients

Brinjal - 2 medium size

Chopped onion-1/2

Chopped tomato-1/2

Chopped garlic-4

Green chillies- 2
Kashmiri red chilly -1

Salt to taste

Turmeric powder-1/2tsp

Tamarind - a small piece

Tempering

Oil-3 tsp

Mustard-1tsp
Urad dal-1/2tsp
Channa dal-1/4tsp
Red chillies-1
Crushed garlic - 2

Curry leaves little

Method

Heat oil in a pan fry brinjal,onion,garlic,tomato,green chillies,red chilly,salt & turmeric powder till soft.Add the tamarind and mix it.
Cool the mixture & grind to a smooth paste using a blender.
Heat oil in a pan and temper it.Pour the hot tempering into the chutney and mix it well.
Best serve with plain rice.

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Avocado Fritters Recipe

Avocado Fritters

Ingredients for dusting
All purpose flour/Maida-1tbsp
Salt & Pepper to taste
(mix it together in a plate)
Ingredients for coating
Egg beaten-1
Salt & Pepper to taste
(beat egg and the sesoning together)
Bread crumbs required amount
Other ingredients
Avocado-2
( Make sure they are ripe and yet firm)
Oil-to deep fry

Avocado Fritters

Method
Cut the avocado into half and remove the seed.Gently scoop out the flesh and cut them into 8 slices.
Dust the wedges with maida mixture,then dip it into egg mixture.
Roll it into the bread crumbs & keep it aside.
Heat oil in a pan,deep fry these avocado wedges till crisp & golden brown on all sides in medium high flame.
Serve it with any dip or sauce of your choice.

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Broccoli Thogayal Recipe / Broccoli Chutney Recipe

Broccoli Thogayal

Ingredients
Chopped broccoli - 1 cup
Salt to taste
Turmeric powder - a pinch
Hing - 1/8 tsp
Oil - 2 tsp
Channa dal - 1 tsp
Urad dal - 1/2 tsp
Jeera/cumin - 1/2 tsp
Red chillies - 3
Ginger a small piece
Tamarind - a very small piece
Tempering
Oil - 1 tsp
Mustard - 1/2 tsp
Urad dal - 1/4 tsp
Red chillies - 1
Curry leaves - few
Method
Heat oil in a pan add channa,urad dal,jeera,red chillies fry till its light brown.
Now add the broccoli,hing,turmeric powder,ginger,fry till raw smell has disappeared.
Cool this mixture add salt & tamarind.Grind this to a coarse paste.
Add water little by little if needed,transfer to a bowl.
Heat oil in a pan and temper it with above ingredients.
Pour this hot tempering on top of the ground paste,mix & best served with rice.

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Keerai Mor Kootu / Mor Kootu Recipe / Mor Keerai / More Kootu Recipe / Spinach in Yogurt Sauce

Keerai Mor Kootu

Ingredients ground to a smooth paste
Grated fresh coconut - 2 tbsp
Jeera / cumin- 1/2 tsp
Green chillies - 1
Soaked rice or rice flour - 1/4 tsp
( Grind above ingredients to a smooth paste )
Tempering
Coconut oil - 1 tsp
Mustard - 1/4 tsp
Methi/fenugreek seeds - 5
Urad dal - 1/4 tsp
Red chillies -1
Curry leaves few
( Heat oil in a pan & temper it with above ingredients.Keep it aside )
Other ingredients
Thandu keerai  - 1 & 1/2 cups chopped
( or any spinach you like )
Salt to taste
Sugar a pinch
Beaten curd - 1/4 cup
Method
Take a pan add the chopped spinach,salt & sugar,pour very little water & cook till done.
Now add the ground paste & give a boil.Switch off the stove.
Once warm add the curd & tempering.
Mix well & serve it as a sidedish for rice.
Note:
a) While cooking spinach do not cover it with a lid,you will loose the green colour.
b) Instead of spinach you can replace with white pumpkin or cabbage,
Check out for Cabbage Mor Kootu HERE

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Farsi Poori Recipe / Farsi Puri Recipe / A Traditional Gujarati Snack

Farsi Puri

Ingredients for the dough
Maida/All purpose flour-2 & 1/2 cups
Salt-1tsp
Cumin seeds/Jeera-1tsp
Ajwain.Carom Seeds-1tsp
Whole pepper-30 (grind them)
Oil-1/2 cup
Warm water-3/4 cup or little less
Oil-to deep fry
Method
Take all the ingredients for the dough in a bowl. pour warm water little by little to form a semi soft dough. Cover the dough & rest it for 30 minutes. 

Roll the dough into a semi thick flat disc or sheet., apply 1teaspoon of oil on the disc / sheet evenly and start rolling it out from one corner till the end ( like rolling a mat),
Cut the roll into 1/2'' pieces , slightly flatten it with a rolling pin. Do not roll too hard as you will loose the layers.
Heat oil in a pan & in low flame fry till crisp & light brown on all sides.
Cool & store it in an airtight container.

Inspired by Nishamadhulika

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Nandu Masala Recipe / Crab Masala Recipe / Nandu Varuval Recipe / Spicy Crab Masala / Crab Curry Recipe

Nandu Masala

Ingredients ground to a smooth paste
Coconut-1tbsp
Red chillies-4
Pepper-1tsp
Jeera/cumin-1/2tsp
Cinnamon-a small piece
Cloves-3
Chopped onion-2tsp
Chopped tomato-1small
Turmeric powder-1/4tsp
Ginger & Garlic paste-1 & 1/2tsp
Thick tamarind paste-1tsp
Garam masala-1/4tsp
Other ingredients
Blue crabs cleaned & broken into pieces-3
Chopped onion-1/4
Curry leaves-little
Slit green chillies-2
Salt to taste
Tempering
Oil-4tsp
Bay leaf-1
Kalpasi/Black stone flower-a small piece
Method
Heat oil in a pan temper it with above ingredients.
Add onion,curry leaves & green chillies,fry till light brown.
Now add the ground masala and salt, fry till oil separates the pan & raw smell has disappears.
Add the crabs & pour water,cook till crabs are done & the gravy is thick.
Switch off the stove & garnish it with curry & coriander leaves.

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Chili Oil Recipe / Sichuan Chili Oil Recipe / Szechuan Hot Chili Oil / Homemade Chili Oil Recipe / Chinese Hot Chilli Oil Recipe

Chili Oil

Ingredients
Oil - 1 & 3/4 cup
( I used peanut oil )
Cinnamon stick - 1
Crushed bay leaf - 2
Green cardamom - 2
Black cardamom - 1
Coriander seeds - 1/2 tsp
Crushed garlic - 2
Crushed ginger - 1/4 tsp
Sichuan peppercorns - 2 & 1/2 tbsp
Star anise - 4
Chilly flakes - 3/4 cup
Salt - 1&1/2 tsp
Method
Take a bowl add the chilly flakes & salt mix & keep it aside.
Take a pan pour oil add anise seeds,cinnamon stick,bay leaf,both cardamom,coriander seed,ginger.garlic & peppercorns.
First bring it to a boil then reduce the flame to low,make sure they don't burn.
Boil this in low flame for at least 30 minutes.Switch off the stove.
Immediately strain out just the oil into the chilly flakes &salt.
Give a nice mix,cool the mixture & store it in a glass jar in refrigerator.
This oil can be used for any Chinese dish you make.
Note:
a) For extra flavour you can add sesame seeds or sesame oil to the mixture.
b) Do not burn the spices while boiling.
c) Best served the next day.

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Avocado Sandwich Recipe - A Lunch Box Recipe For Kids / Healthy Lunch Box Recipes

Avocado sandwich

Ingredients for Avocado spread
Avocado-1
(scoop out the flesh)
Coriander leaves-1tbsp
Lemon juice-1/2tsp
Green chillies-1/2
Salt & Pepper to taste
(blend everything in a blender to a semi smooth consistency,do not add water)
Other ingredients
Tomato ketchup-1tbsp
Butter-1tsp
(Mix butter & ketchup to a smooth consistency)
Bread slices
Method
Take one slice of bread spread the avocado mixture evenly.
Place another slice on top & spread the ketchup & butter mixture evenly.
Finish it with another bread slice,cut & serve.

Note:
You can add vegetables like tomato,cucumber,lettuce,etc.
Removing crust is optional.

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Besan Khoya Burfi Recipe / Besan Mawa Burfi Recipe / Besan Khova Barfi Recipe / Besan ki Barfi With khoya Recipe

My blog has completed 8 years and stepping into its 9th year.Thanks to each and everyone for your continues support and encouragement.

Besan Khoya Burfi

Ingredients
Besan / Chickpea Flour -1 cup
Sugar - 1 cup
Unsweetened Khoya/Mawa/Kova - 1 cup
Ghee - 1/2 cup + 2 tbsp
Cardamom - 8
Chopped almonds- 8
Chopped pistachio - 8
Saffron a generous pinch

Method
Take a mixi jar add sugar & cardamom,grind to a fine powder.
Grate or crumble mawa/khoya and keep it aside.
Chopped both the nuts.
Grease a tray with ghee & sprinkle some nuts & saffron.

Besan Khoya Burfi

Take a non stick pan add ghee & besan,roast till colour changes & raw smell has disappeared.
Now add the mawa/khoya  mix till everything is well roasted & combined.Cook for couple more minutes to become thick.
Switch off the stove cool the mixture when still warm add powdered sugar remaining nut & saffron.
Mix well switch on the stove and slightly heat the mixture before pouring out into the tray.
Spread evenly and pat it well,cool the mixture & cut into desired shape.
Note:
a) Roast the besan well otherwise the sweet will still have raw taste & smell.
b) If using sweetened mawa then reduce sugar content.
c) I have reduced the ghee quantity here if you want then add more.
d) Before pouring into the tray just heat the mixture a bit.
e) If you think the mixture is dry sprinkle some hot water or milk and cook it on stove for a minute.

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Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe

Khoba Roti

Ingredients for the dough
Whole wheat flour - 1 cup
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ajwain - 1/4 tsp
Ghee - 2 tbsp
Chopped fresh coriander leaves - 2 tsp
Hot water - 1/4 cup
Other ingredients
Ghee to pour on top of roti

Khoba Roti

Method
Take a bowl add wheat flour,salt,turmeric powder,red chilly powder,coriander leaves,ajwain & ghee.Mix it well till it resembles like bread crumbs.
Now slowly pour water little by little to form a firm dough.Apple little ghee on top cover & rest it for 5 minutes.
You can divide the dough into two or just roll out to one roti.
Roll this dough to a semi thick disc about 1/2'' thick.
Take a knife and make cuts on one side of the roti.
Place this roti on a tawa and in medium low heat cook,when the dough is still raw on top pinch the dough fully to make a pattern ( see the picture).
Once the bottom is light brown flip to the other side & cook till light brown.
Lastly you can directly place it on the gas flame or use a wire mesh  for a minute to get a slight colour to your roti ( This step is optional ).
Remove it on a plate & pour 2 to 3 tsp of ghee on the holes of the roti.
Serve them hot with Dal or Raita.
Note:
a) Without spices you can also make plain khoba roti.
b) Grated garlic or kasturi methi can also be added for extra flavour.

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Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

Thakkali Sadam

Ingredients for tempering

Oil - 3 tsp

Ghee - 2 tsp

Mustard & Urad dal - each 1 tsp

Fennel seeds /Somph - 1 tsp

Cloves - 2

Cinnamon - 1

Other ingredients

Jeeraga samba rice - 1 cup
(or use any rice you prefer)

Water - 2 & 1/2 cups

Red chilly powder - 1/4 tsp

Coriander powder - 1/2 tsp

Salt to taste

Turmeric powder - 1/4 tsp

Slit green chillies - 3

Sliced garlic - 4

Curry leaves few

Thinly sliced onion - a handful

Diced small tomato - 3

( I used cocktail tomato with vine)

Coriander leaves for garnish

Method

Heat oil & ghee in a pressure cooker.

Add the tempering ingredients,fry for few seconds.

Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.

Add the tomato & fry till its mashed,add the spices & fry for a minute.

Add the rice & pour water,check for salt,close it with the lid.

Pressure cook for 2 whistles & switch off the stove.

Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:

a) Garam masala or pudina/mint leaves can be added for extra flavour.

b) You can also add some peas its optional.

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Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe

Dimer Chop/Egg Chop

Ingredients for outer covering
Boiled potato - 3 medium size
Chopped onion - 1/2
Chopped green chillies - 1
Ginger & Garlic Paste - 1 tsp
Chopped coriander leaves - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Coriander & Cumin seed powder - together 1 tsp
Chaat Masala powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tsp

Dimer Chop/Egg Chop

Method
Heat oil in a pan add onions & fry till its brown.
Now add the green chillies,ginger & garlic paste,saute till raw smell disappears.
Add all the spice powders & quickly give a mix.
Now add the mashed potato & chopped coriander leaves,mix till everything is well combined.
Switch off the stove and let the mixture cool,divide into 6 equal size balls.
Filling Ingredients
Eggs - 3
Salt & Pepper to taste

Method
Boil the eggs remove the shells.
Cut the eggs into half & sprinkle salt & pepper on top.
Coating ingredients
Egg beaten - 1
( or dilute maida/all purpose flour in water to make a semi thick paste for coating )
Bread crumbs as needed
Other ingredients
Oil to deep fry

Dimer Chop/Egg Chop

Method
Take a piece of egg cover it fully with the potato mixture to give an oval shape.
Dip it in maida liquid or beaten egg then roll in bread crumbs,make sure all sides are well coated.
I usually do a double dipping process to make sure while frying they don't break.This is optional.
Keep it in fridge for 30 minutes,heat oil in a pan and deep fry them in hot oil till crisp and light brown on all sides.Remove it on a kitchen tissue.
Serve them hot with any dip of your choice.
Note:
a) As these egg chop is heavy i usually give a double coating to make sure they don't break while frying.
b) While frying the oil should be hot otherwise they will break.
c) Before dropping it in the hot oil press the chop all sides to make sure they are sealed well.

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Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

Avocado Methi Poori

Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Aloo Mutter Paratha / Matar Aloo Paratha / Indian Bread with Peas Potato Stuffing

Aloo Mutter Paratha

Stuffing Ingredients
Boiled & mashed potato-1medium size
Frozen peas -1 cup
(Thawed & coarsely ground)
Chopped coriander leaves-2tbsp
Chopped onion-1tbsp
Grated ginger-1/2tsp
Chopped green chillies-1 large
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/Dry mango powder- less than 1/8tsp
Oil-1tsp
Jeera/Cumin-1tsp
Method
Heat oil temper it with jeera.Add the onion,ginger,green chillies saute till its light brown.
Now add the peas fry till raw smell has disappeared.Add the dry masalas and fry for 1 to 2 minutes.
Add the potato mix till everything is well combined.
Switch off the flame and mix the coriander leaves.
Divide the mixture into equal size balls.
Outer covering ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Warm water-required amount
(Mix all above ingredients together in a bowl.Pour water & form a soft dough.Cover & keep it aside for 5 minutes)
Method
Divide the dough into small equal size balls.Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry / Asparagus Stir Fry Sichuan -Style

Szechuan Asparagus Stir Fry

Ingredients for the sauce
White Vinegar - 1tbsp
(can use rice wine vinegar)
Soy sauce -2tbsp
Chilly garlic paste -1tbsp
Brown sugar-1/2tsp
Salt to taste
Water-1/4 cup
Maida/all purpose flour or corn starch -1tsp
(Whisk the sauce ingredients together in a bowl & keep it aside)
Other ingredients
Sliced onion-1/2
Asparagus trim & cut into 1/2'' length -1 bunch
Sesame oil-3tsp
Chopped ginger & garlic -1tsp each
Method
Heat 1tsp of oil & saute onion in high flame for a minute & remove it on a plate.
In the same pan add 1tsp of oil saute asparagus in high flame for couple minutes & remove it on a plate.
Heat oil in the same pan & add the chopped ginger & garlic,saute till nice aroma appears.
Now pour the sauce,when the sauce starts to bubble,add the fried onion & asparagus.Saute till everything is well combined.
Switch off the stove garnish with some fresh garlic on top & serve.
Note:
You can garnish with some toasted sesame seeds.
Drizzle some sesame oil once switched off the stove for extra flavour.

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Baked Fish Recipe / Indian Style Baked Fish Recipe

Baked Fish

Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

Kale Chips

Ingredients

Kale-1 bunch
( use tender leaves,discard hard stems)

Salt & Pepper to taste

Olive oil-2tsp
Lemon juice few drops
Chilly flakes few

Method

Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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Homemade Aloe Vera Oil / Prepare Aloe Vera Oil At Home / Sothu Kathalai Yennai

Aloe Vera Oil

Ingredients
Fresh Aloe Vera Leaf - 3 ( I got 1 cup of smooth gel )
( Wash the leaf wipe it with a clean cloth.Slit the leaf into half,gently scoop out the gel from the leaf.
Discard the peel,mash the flesh with a spoon or blend it in a mixi to get a smooth gel.
Measure the gel & take the same quantity of coconut oil )
Coconut oil - 1 cup
Method
Take a heavy pan add the gel and boil in medium low flame for 3 minutes.
Now add the coconut oil & boil till all the water has completely evaporated from the mixture.
This may take around 10 minutes,frequently keep mixing to make sure the gel doesn't burn.
The best way to know if your oil is ready is when the popping sound has stopped from the oil & the colour has changed to light honey colour.
Switch off the stove,cool the oil & filter it into a clean glass jar.

Benefits
This oil has lots of healing properties,used in different forms for personal use,like for body massage,removes stretch marks,controls hair fall,etc

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Wheat Rava Sweet Pongal Recipe / Godhumai Rava Sweet Pongal / Wheat Rava Sakkarai Pongal Recipe / Samba Godhumai Sakkarai Pongal Recipe

Godhumai Rava Sweet Pongal

Ingredients

Wheat Rava / Samba Godhumai - 1 cup
Split yellow moongh dal - 1/4 cup
Salt a pinch
Jaggery - 1 cup
Water - 4 cups
Ghee - 2 to 3 tbsp
Chopped cashew nuts - 15
Raisins - 1 tbsp
Edible camphor/ Pacha kalpooram - a generous pinch
Cardamom crushed -6

Wheat Rava Sweet Pongal

Method

Dry roast yellow moongh dal till light brown colour.
Add wheat rava & roast for 1 or 2 minutes,do not burn them.
Now pour water add salt & pressure cook till soft.
Mean while dilute the jaggery in water,filter to remove any impurities.
Pour this filtered jaggery liquid into the cooked pongal.
Add the cardamom powder & edible camphor, cook for couple more minutes in medium low flame.Switch off the stove.
Heat ghee in a pan & fry the nuts & raisins till light golden brown.
Pour this into the sweet wheat pongal.
Mix & serve them hot

Note :
a) Water quantity depends upon the quality of the wheat,add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry and tight,then add 1/4 cup of hot water or milk,you will get back to the right consistency.
e) Colour of the pongal depends upon the variety of the jaggery
f) Serve them hot with little ghee drizzled on top.

Wheat Rava Sakkarai Pongal

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Udupi Style Rasam Recipe / Saaru Recipe / Udupi Style Tomato Rasam Recipe / Tomato Saaru Recipe / Udupi Saaru Recipe

Udupi Rasam

Ingredients for the rasam powder
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop

Udupi Rasam

Method
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hind & coconut,give a nice mix.
Cool this mixture & dry grind to a fine powder.
Tempering ingredients
Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few
Other ingredients
Toor dal - 1/4 cup
Turmeric powder - 1/4 tsp
Salt to taste
Tomatoes - 2 small
Green chillies - 1
Tamarind - a small gooseberry size
( soak it in warm water & remove the pulp )
Coriander leaves - few
Jaggery - 1/4 tsp
Method
Pressure cook dal,turmeric powder,green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice,jaggery,salt,rasam powder ( add needed amount ) & water.Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.

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