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Monday, January 11, 2021

Thirunelveli Style Idly Podi / Ellu Idly Podi / Ellu Idli Milagai Podi / Sesame Seeds Gun powder

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Ellu Idli Podi
Ingredients

Black sesame seeds - 4 tbsp

( Usually black sesame seeds is used)

Urad dal - 2 tbsp

(Usually black urad dal with skin is used)

Red chillies -5

( I used kashmiri red chilly -2 for colour and hot red chilly - 3)

Salt to taste

Hing - 1/4 tsp

Garlic - 2

images of Thirunelveli Style Idly Podi / Ellu Idly Podi / Ellu Idli Milagai Podi / Sesame Seeds Gun powder
Tirunelveli Idli Milagai Podi
Method

Dry roast all above ingredients separately till colour changes except hing,keep it aside.

Cool the ingredients add hing and grind to a semi coarse powder.Lastly add the garlic and pulse once.

Cool and store it in fridge,enjoy with Idli or Dosa.


Ellu Podi Idli / Podi Idli Recipe 

Mini Idli ,Sesame oil , Mustard seeds ,Curry leaves and Idli podi.

( Heat oil temper with mustard seeds and curry leaves.Add the mini idlis and ellu idli podi and toss well and serve)

images of Thirunelveli Style Idly Podi / Ellu Idly Podi / Ellu Idli Milagai Podi / Sesame Seeds Gun powder
Ellu Podi Idli

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Saturday, January 9, 2021

Apple Kheer Recipe / Apple Payasam / Easy Kheer Recipe

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Apple Kheer
Ingredients

Ripe red apple - 1 medium size

( peel the skin remove seeds and chop into fine pieces)

Whole milk - 3 cups

Palm sugar - 6 tsp

( Use white sugar,jaggery or brown sugar as per your taste)

Cardamom powder - 1/8 tsp

Saffron - a few strings

Chopped pistachio and almonds - each 15 finely chopped

Ghee - 1 tsp

Method

Add ghee in a pan and sauté the apple pieces till slightly cooked.

Add the sugar and mix till well combined , switch off the stove and let it cool.

Pour milk in a sauce pan bring it to a boil and then reduce flame and cook till they are slightly reduced.

Add the chopped nuts , cardamom powder and saffron strings give a boil and switch off the stove.

Allow the milk to cool completely. Add the cooked apples into the cooled milk mixture and mix.

Keep it in the fridge and serve cold garnish with some nuts on top.

Note:

a) Instead of chopping apples you can grate them.

b) Do not add hot apples to milk they may curdle.Always make sure apples and milk are at room temperature.

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Ellu Sadam Using Cauliflower Rice / Cauliflower Rice With Sesame Seed Powder / Cauliflower Ellu Sadam

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Cauliflower Ellu Sadam
Tempering

Sesame oil - 3 tsp

Mustard seeds - 1 tsp

Peanuts - 1 tbsp

Curry leaves few

Red chilly - 1

Ingredients for the powder

Sesame seeds - 4 tsp

(use any colour sesame seeds )

Black pepper - 1 & 1/2 tsp

Red chilies - 3

Hing - 1/8 tsp

Salt to taste

( Dry roast all above ingredients except hing and salt till light brown.Cool the mixture add it into a mixi jar add salt and hing,dry grind to a fine powder,keep it aside)

Other ingredients

Frozen cauliflower - 2 & 1/2 cups

( cook the rice according to the directions on the pack)

Curry leaves few for garnish

Sesame oil - 1 tsp to drizzle on top

images of Ellu Sadam Using Cauliflower Rice / Cauliflower Rice With Sesame Seed Powder / Cauliflower Ellu Sadam
Cauliflower Rice with Sesame Powder
Method

Heat oil in a pan and temper it with above mentioned ingredients.

Add the cooked cauliflower rice and saute for a minute, add the sesame powder and toss well till well combined , switch off the stove.

Lastly drizzle sesame oil garnish with curry leaves mix and serve hot.

Check out for other Cauliflower Recipes HERE

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Friday, January 8, 2021

Crispy Cashew Pakoda / Cashew Mint Pakoda Recipe / Munthiri Pakoda Recipe / Mundiri Pakoda / Pakoda Recipe

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Cashew Mint Pakoda
Ingredients
Cashew nuts - 15 cut into half
Chopped fresh mint leaves - 1/2 cup
Somph/Fennel seeds - 1/2 tsp
Chopped green chillies - 4
Besan - 1 cup
Rice flour - 1 cup
Ghee - 1 & 1/2 tbsp
Cooking soda - 1/8 tsp
Salt to taste
Oil - to deep fry
Method
Take ghee and cooking soda in a wide bowl using your fingers cream it well till pale.
Now add all the above mentioned ingredients and mix.
Sprinkle very little water and mix till it resembles like wet bread crumbs.
Heat oil in a pan press the dough in irregular shapes and drop it into the oil.
In medium low flame deep fry in batches till crisp on all sides.
Remove it on a kitchen paper.
Serve them at tea time.

Note:
a)Make sure the dough is not too wet like the regular pakodas we make.They should be dry resembling like wet bread crumbs and you are able to shape it and they don't stick to your hand.This is the right consistency of the mixture.
b) Deep fry in medium low flame till crisp and golden brown on all sides

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Thursday, January 7, 2021

Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal

images of Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal
Khara Pongal
Ingredients

Sona masoori rice - 1/2 cup

Yellow moongh dal -1/2 cup

Turmeric powder - 1/2 tsp

Water - 4 cups

Salt to taste

Chopped coriander leaves - 2 tsp

Grated coconut - 2 tbsp

Tempering

Ghee - 2 tbsp
Oil -1tsp
Jeera/cumin seeds-1tsp
Whole black pepper-1tsp
Cashew nuts-1tbsp
Curry leaves-few
Grated ginger-1tsp
Slit green chillies - 6
Hing - 1/8 tsp
images of Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal
Karnataka Style Khara Pongal
Method
Dry roast moongh dal till nice aroma comes out and slightly colour has changed.
Add rice and saute for a minute,wash the rice and dal mixture.
Add 3 cups of water,turmeric powder and pressure cook till its mushy.
Heat oil & ghee in a pan temper it with above mentioned ingredients.
Pour the hot tempering into the cooked rice/dal mixture add salt,remaining water,grated coconut and mix well.Cook for a minute till well combined and switch off the stove.
Lastly garnish with coriander leaves.
Serve  hot with chutney,sambar or brinjal gothsu

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Wednesday, January 6, 2021

Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli

images of Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli
Andhra Style Kollu Idli 
Ingredients

Idli Rava - 2 cups

Urad dal - 1/2 cup

Kollu / Horsegram - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method
Wash & soak urad dal,kollu and methi together in enough water and soak Idli rava separately for 6 hrs or overnight.
Drain out excess water from the soaked dal mixture add it into the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Squeeze out water from the soaked rava and add it to the ground dal mixture,

Add salt mix everything well.Cover & leave it to ferment for at least 8 hours.

Mix the batter well before making idli.Grease idli plates pour some batter into the plate and steam till done.

Best served with any spicy chutney!

Click here for another version of Kollu Idli 

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Dragon Tofu / Indo Chinese Dragon Tofu - Indo Chinese Recipes

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Dragon Tofu
Ingredients for marinating the tofu

Firm tofu cut into medium size cubes - 2 cups

( Place a heavy weight on top of the firm tofu slab for 20 minutes for extra water to drain out.Pat dry using a kitchen tissue and then cut into cubes)

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

( Take a zip lock and add all the ingredients, put the tofu too and shake the bag till all the tofu pieces are well coated with the flour mixture.Deep fry or shallow fry in batches till golden brown on all sides and keep it aside, Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 6

Cashew nuts - 15

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/2 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the tofu fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

images of Dragon Tofu / Indo Chinese Dragon Tofu - Indo Chinese Recipes
Indo Chinese Dragon Tofu
Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried tofu pieces quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

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Dragon Chicken / Indo Chinese Dragon Chicken / Restaurant Style Dragon Chicken - Indo Chinese Recipes

images of Dragon Chicken / Indo Chinese Dragon Chicken / Restaurant Style Dragon Chicken - Indo Chinese Recipes
Dragon Chicken
Ingredients for marinating the chicken

Boneless chicken cut into small cubes - 2 cups

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Soy sauce - 1 tbsp

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

Beaten egg - 1

( Mix all above ingredients together and rest for 20 minutes.Deep fry in batches till golden brown on all sides and keep it aside,Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 5

Cashew nuts - 10

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/4 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the chicken fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried chicken quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

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Tuesday, January 5, 2021

Pasi Paruppu Thogayal / Pasi Paruppu Thovaiyal / Pasi Paruppu Thuvaiyal / Moong Dal Chutney

Images of Pasi Paruppu Thovaiyal / Pasi Paruppu Thuvaiyal / Moong Dal Chutney
Pasi Paruppu Thogayal
Ingredients
Oil - 1/2 tsp
Yellow moongh dal / Pasi Paruppu - 1/4 cup
Red chillies - 4
Garlic - 2
Salt to taste
Hing - 1/4 tsp
Coconut - 1 tbsp
Method
Heat oil in a pan add pasi paruppu and red chillies fry till light brown.Do not over fry and burn them.
Switch off the flame and add the hing,coconut,salt and coconut mix it well.
Cool completely add very little water and grind it to a thick coarse thuvaiyal.
Best served with hot plain rice or kanji/porridge.

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Friday, January 1, 2021

Aloo Kulcha Recipe / Potato Kulcha Recipe / Wheat Kulcha Recipe / Spiced Potato Stuffed Indian Flat Bread

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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
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 it into equal size balls
Stuffing ingredients
Boiled and mashed Potato - 1 big
Bleck salt - 1/4 tsp
Salt to taste
Jeera powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Ginger powder or grated ginger - 1/4 tsp
Chaat masala - 1/4 tsp
Amchur powder/dry mango powder - 1/8tsp
(Take a bowl add all above ingredients.Mix it well and divide into equal size balls)
Other ingredients
Butter to brush on top
Onion seeds/Sesame seeds or Ajwain seeds  and Chopped coriander leaves - to sprinkle on top
Method
Take a ball of dough and flatten it place a ball of filling and close the edges.
Now roll this gentle to a thick kulcha or use your fingers to flatten.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 tawa.
Place it on a plate and brush some butter on top of the hot kulcha.
Serve this Aloo kulcha with any side dish you like.
Note:
You can make this kulcha even with maida/all purpose flour.

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