Spicy Mayo Dip / Spicy Mayo / Easy Spicy Mayo - Easy Dip Recipe

 

Spicy Mayo

Ingredients

Mayonnaise - 3 tbsp heaped

Lime juice - 1 tsp

Hot sauce or Siracha sauce - 1 & 1/2 tbsp

Taco or Cajun seasonings - 1 tsp

Method

Whisk all above mentioned ingredients together.

Cover and keep it in fridge until use.

Best served as a dip with fries,burgers,sandwiches,etc.

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Roasted Red Bell Pepper Soup / Red Pepper Soup Recipe / Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients

Olive oil-1tsp
Chopped garlic-2

Chopped carrots - a handful

Chopped red bell pepper-1 large
Chopped onion - a handful

Fresh basil leaves - 5
Salt & Pepper to taste
Italian seasonings -1/4tsp

Water or stock as needed

Shredded cheese for garnish

Roasted Red Bell Pepper Soup

Method

Heat oil in a pan saute garlic,onion,basil leaves,carrots & bell pepper till they are slightly brown.

Cool completely and blend to a smooth liquid. Strain the soup, this step is optional.
Transfer the liquid to a pan and pour required amount of water or stock and seasonings, give a boil and switch off the stove.
Garnish with some shredded cheese and serve hot!

Note:

You can roast all the vegetables in oven too and make this soup.

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Ridge Gourd Payasam / Sago Ridge Gourd Payasam / Beerakaya Payasam / Ridge Gourd Kheer / Sabudana Ridge Gourd Payasam

 

Ridge Gourd Payasam / Beerakaya Payasam

Ingredients

Sago / Sabudana / Tapioca - 2 tbsp

Chopped ridge gourd / beerakaya - 1 medium size

( remove skin and chop finely or grate)

Jaggery - 1/4 cup

( add more or less according to your taste)

Whole milk - 1 cup

Water - 1 & 1/2 cups

( add more if needed to cook sago)

Cardamom powder - 1/4 tsp

Cashew nuts and Raisins together - 2 tbsp

Ghee - 3 tsp

Method

Dissolve jaggery with 1/2 cup of water ,filter to remove impurities.

Heat 2 tsp  ghee and fry the nuts till golden brown and keep aside.

Heat 1 tsp ghee in a pan add the sago and roast till they change colour,add the chopped or grated ridge gourd and saute for a minute.Add water and cook till the sago is transparent.

Pour hot milk and cook in low flame till payasam is thick.

Switch off the stove and add the diluted jaggery and fried nuts.

Mix and enjoy hot or warm!

Note:

a) Always switch off the stove and then add jaggery otherwise there are chance to curdle.

b) Instead of frying you can soak sago in water for 30 minutes and then cook.

c) Sugar can be added instead of jaggery.

d) You can chop or grate the ridge gourd for this recipe.

e) Saffron can be added for extra flavour.

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Mint Rasam / Pudhina Rasam / Pudina Rasam / Mint Leaves Rasam

 

Mint Rasam 

Tempering ingredients

Ghee - 1 tsp

Mustard seeds - 1 tsp

Methi seeds - 10

Hing - 1/4 tsp

Curry leaves few

Other Ingredients

Chopped fresh mint leaves - 2 tbsp or a handful

Chopped ripe tomato - 1

Slit green chillies - 2

Garlic - 2

Diluted tamarind juice - 1/2 cup

Water as needed

Salt to taste

Turmeric powder - 1/2 tsp

Ingredients roasted and ground to a coarse mixture

Black pepper - 1 tsp

Jeera - 3/4 tsp

Thur dal - 1 tsp

Coriander seeds - 1 tsp

Oil - a drop

(Fry all above ingredients till light brown.Cool and grind to a coarse mixture along with garlic and mint)

Method

Heat ghee in a pan and temper it with above ingredients.

Add slit green chillies and tomato saute till tomatoes are soft.

Add the tamarind juice,ground mint mixture,salt,turmeric powder and water as needed.

Give a boil and switch off.

Garnish with mint leaves and serve as soup or with rice.

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Plain Wheat Kulcha / Wheat Kulcha / Whole Wheat Kulcha / Wheat Kulcha Without Yeast

Wheat Kulcha

Ingredients

Wheat flour - 2 cups

Oil - 3 tsp

Sugar - 3/4 tsp

Baking powder - 1/2 tsp

Curd- 2  tbsp

Salt to taste

Water as needed

Ingredients to sprinkle on top

Onion seeds and chopped coriander leaves as needed

Method

Take a wide bowl add all above ingredients except water,mix everything well.

Now slowly add water little by little and form a soft dough.Apply some oil on top and cover it with a towel or plate.Rest the dough for 2 to 3 hours.

Divide the dough into equal size balls.Take a ball of dough flatten and roll it to a semi thick disc.Do not roll it out too thin.

Sprinkle some onion seeds and coriander leaves on top and press it well.

Apply some water to the base of the kulcha and place the wet side on the tawa.

Cook till it starts to puff up, immediately flip the tawa upside down and show it on the gas flame.

Once its slightly brown remove from the tawa.Place it on a plate and brush some butter on top of the hot kulcha.

Serve hot with any side dish you like.

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Vazhaipoo Podimas Recipe / Valaipoo Podomas /Banana Flower Poriyal / Banana Flower Stir Fry

Vazhaipoo Podimas

Ingredients ground to a coarse mixture
Red chilly powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Hing - 1/4 tsp
Grated coconut - 6 tsp
Peanuts - a handful
Fennel seeds/Somph - 1 tsp
Cinnamon stick a very small piece
( Make a coarse mixture,do not add water while grinding )
Tempering ingredients
Sesame oil - 3 tsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Other ingredients
Cleaned and chopped vazhaipoo/banana flower - 2 cups
( Steam the banana flower with little turmeric powder or pressure cooker in cooker with very little water and keep it aside)
Method
Heat oil in a pan and temper it with above ingredients
Now add the ground mixture and saute till its dry.
Add the steamed vazhaipoo and saute in low flame till everything is well combined.
Switch off the stove garnish with chopped coriander leaves.
Best served as side dish for rice.

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Lunch Mutton Dum Biriyani, Brinjal Gravy,Raita

 

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Lunch Mutton Dum  Biriyani, Brinjal Gravy,Raita

How To Make Hasselback Potatoes? Hasselback Potatoes Recipe / Hasselback Potatoes

 

Hasselback Potatoes

Ingredients

Large potato - 1

Salt and pepper powder to taste

Chopped fresh parsley - 1 tbsp

Butter - 2 tbsp

Olive oil - 2 tbsp

Crushed garlic - 4

Crushed rosemary or thyme - 1/2 tsp

Method

Wash and pat dry the potatoes.

Heat butter,oil,garlic and rosemary in a pan and in low heat cook till garlic changes colour.

Switch off the stove cool and filter the oil.

Keep 2 chopsticks or wooden spoon handles either side of the potato and cut into thin slices,The wooden sticks stops us from cutting the potatoes till the end.( see picture)

Place the potato on a baking tray and brush the garlic oil all over and between each slices and sprinkle salt & pepper powder.

Bake these at 390 deg F. for total 30 minutes. After 10 minutes take the potatoes out from the oven and brush it up with remaining oil and bake till light brown and crisp.

Each oven is different so keep an eye on the baking time and temperature.

Lastly garnish with chopped parsley and enjoy hot!

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Karivepaku Pachadi / Curry Leaf Pachadi / Andhra Style Curry Leaves Pachadi / Curry Leaves Pickle

Karivepaku Pachadi

Ingredients
Curry leaves - 5 cups
Salt to taste
Tamarind - 1 large lemon size
(pour some water and microwave till soft)
Sesame seeds - 1/4 cup
Red chilies - 20
Coriander seeds - 1 tbsp
Mustard seeds - 3 tsp
Methi seeds - 1 tsp
Garlic - 10
Jaggery - 1/4 cup
Oil -few drops
Tempering
Oil - 1 cup
Mustard - 1 tsp
Urad dal - 1 tsp
Red chillies - 4
Hing - 1/2 tsp
Turmeric powder - 1 tsp
Crushed Garlic - 6

Method
Dry roast sesame seeds till they splutter, do no burn them remove to a plate.
In the same pan add a drop of oil and fry coriander seeds,red chillies till light brown and remove.

Add a drop of oil and fry the curry leaves till slightly changes its colour.

Take a mixi jar add the fried curry leaves,toasted sesame seeds,other roasted  ingredients,tamarind,salt,jaggery,garlic,mustard and methi seeds.

Grind to a semi smooth mixture.Do not add water for grinding.If needed sprinkle very little water.

Heat oil in a pan and temper with above ingredients.Swutch off the stove and add the ground mixture and mix well.

Cool and store it in a clean bottle in fridge.

Enjoy mixed with hot rice!

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Cornflakes Mixture / Cornflakes Chivda / Cornflakes Namkeen - Quick Snack Recipe

Cornflakes Mixture

Ingredients
Raw corn flakes - 4 cups
( to save time you can use fried unsweetened corn flakes)
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Roasted gram/Pottukadalai - 1/4 cup
Raisins - a hand ful
Curry leaves few
Salt to taste
Red chilly powder - 1 tsp
Turmeric powder - 1/8 tsp
Roasted jeera powder - 1/4 tsp
Chaat masala - 1/4 tsp
Sugar - 3/4 tsp
Hing - a generous pinch
Oil - as needed for deep frying

Method
Heat oil in a pan deep fry corn flakes in batches till they puff remove it on a kitchen paper.
Deep fry almonds,cashew nuts,gram dal till light brown,remove it on a plate lined with a kitchen tissue.
Deep fry curry leaves till crisp ( be away from the oil they will splutter a lot) remove it.
Deep fry raisins till they swell,remove.
Take a wide bowl add the fried cornflakes,nuts,raisins,curry leaves,while still hot sprinkle the dry masala powders and sugar.
Gently mix well or toss till everything is well combined.
Take a clean box line it with a tissue paper and put the chivda/mixture on it,this helps to remove excess oil from the mixture.
Cool completely and then close it with a air tight lid and enjoy!


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