Cucumber idli Recipe / Taushe Idli Recipe / Kadamb Recipe / Instant Cucumber Idli / Southekayi Kadubu Recipe / Southekayi idli Recipe - Idli Recipes

 

Cucumber Idli

Ingredients

Slightly roasted Idli rava - 1 & 1/2 cups

( roasting is optional)

Water - 1 & 1/4 cup

( add more or less to get the right consistency)

Grated cucumber - 1 cup

Grated coconut - 1/4 cup (heaped)

Salt to taste

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Chopped coriander leaves - 1 tbsp

ENO fruit salt - 1/4 tsp

Tempering

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Hing - a pinch

Method

Mix all the above ingredients together in a bowl except the ENO fruit salt.

Add the tempering too and mix, add water if needed. Cover and rest the batter for 1 hour, if the batter is too thick then add little water to get a thick dropping consistency batter.

Do not add more water and no fermentation needed for this idli.

Just before making Idli add the ENO salt mix well, immediately pour a ladle of the batter into the greased Idli mould and steam till cooked.

Enjoy with any chutney you like.

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Mutton Methi Curry Recipe / Methi Mutton Curry Recipe / Menthi Koora Mutton Recipe / Methi Gosht Recipe / Mutton Curry with Fenugreek Leaves Recipe

Methi Mutton Curry

Ingredients to be pressure cooked

Mutton cubes -2 pounds 

Chilly powder -1tsp 

(add more if you want it spicy) 

Coriander powder - 1/2tsp 

Turmeric powder-1tsp 

Salt to taste 

Garam masala-1tsp 

Bay leaf - 1

Water as needed

( Pressure cook above ingredients till mutton is soft )

Tempering

Cinnamon - 1 medium size stick

Cloves -2 

Cardamom -2

Other Ingredients

Onion chopped -3 

Tomato chopped -2 

Green chilly -3 crushed

Ginger, Garlic & fennel seeds paste -2tsp 

Fresh methi leaves chopped -1 bunch 

Curd - 1 tbsp

Coriander leaves for garnish 

Oil -3tsp 

(mutton will leave oil too ) 

Method 

Heat oil in a pan temper with above ingredients. Add the onions fry till brown in colour , then add the tomato , crushed green chilies, ginger, garlic , fennel seeds paste and sauté till raw smell has disappeared. 

Now add the curd and methi leaves sauté till oil separates the masala.

Add the cooked mutton along with the water and cook till mixture is thick.

Switch off the stove garnish with coriander leaves and enjoy with Roti or rice.

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Notes:

Do not add more water as this is a dry curry.

For extra flavor you can add crushed kastoori methi at the end

Arachuvitta Vatha Kuzhambu Recipe / Arachivitta Vathal Kulambu Recipe / Vatha Kulambhu Recipe / Vathal Kuzhambu Recipe

 

Arachuvitta Vatha Kuzhambu

Ingredients for grinding

Channa dal - 1 tsp

Coriander seeds - 1 tsp

Black pepper - 1/2 tsp

Jeera - 1/2 tsp

Methi seeds - 1/8 tsp

Red chilies -3

Hing - 1/2 tsp

Oil few drops

( Fry above ingredients in oil till colour changes. Cool and powder the ingredients to a semi smooth powder)

Tempering

Sesame oil - 2 tbsp

Mustard - 1 tsp

Methi seeds - 1/8 tsp

Other ingredients

Chopped onion - a handful

Chopped garlic - 4

Curry leaves few

Tamarind  - a small gooseberry size

(soak it in warm water and extract the juice)

Turmeric powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Coriander powder - 1/4 tsp

Salt to taste

Fried vathal of your choice - 1/4 cup

Jaggery - 1/2 tsp

Method

Heeat oil ina pan and temper with above ingredients.

Add onion, curry leaves and garlic fry till light brown. Add the dry masala powders , salt and saute for a minute. Pour the tamarind juice and water as needed add the ground powder mix and in low flame cook till gravy is thick.

Add the fried vathal and jaggery cook for a minute and switch off the stove.

Garnish with curry leaves mix with hot rice and enjoy!

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Inji Thogayal Recipe / Ginger Thogayal Recipe / Inji Thuvaiyal Recipe / Ginger Thuvaiyal Recipe

 

Inji Thogayal

Ingredients

Sesame oil - 2 tsp

Red chilies - 3

Curry leaves - few

Hing - 1/2 tsp

Chopped ginger - 3 tbsp

Urad dal - - 2 tbsp

Tamarind - a small piece

Salt to taste

Coconut - 1 tsp

Jaggery - 1/4 tsp

Tempering (optional)

Sesame oil - 1 tsp

Vadavam - 1 tsp

( If you don't have vadavam add mustard ,red chilly and urad dal)

Curry leaves - few

Method

Heat oil in a pan add the all the above ingredients except for coconut and jaggery, fry till light brown. Switch off the stove and add jaggery and coconut, mix well and let it cool

Add the fried mixture into a mixi jar and grind to a thick chutney.

Heat oil in a pan and temper, pour the jot tempering into the chutney mix and enjoy with hot rice or with Idli / Dosa.

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Spicy Crab Soup Recipe / Crab Soup Recipe / Nandu Soup Recipe- Soup Recipes

Crab Soup / Nandu Soup

Ingredients ground to a semi smooth paste

Whole black pepper - 2 tsp

Jeera - 1 tsp

Fennel seeds - 1/4 tsp

Coriander powder - 1/2 tsp

Cinnamon - a very tiny piece

Chopped onion - a handful

Curry leaves - 5

Turmeric powder - 1/2 tsp

Salt to taste

Other ingredients

Cleaned small blue crabs - 2

Chopped tomato - 1 small

Chopped coriander and curry leaves for garnish

Sesame oil - 2 tsp

Water as needed

Method

Heat oil in a pan add the ground paste and sauté till raw smell has disappeared and oil has separated the masala. Add the tomato and crabs fry for couple minute.

Pour water as needed and in low flame boil till crabs are cooked.  If using instant pot pressure cook for 10 minutes with vent closed.

Switch off the stove and garnish with chopped curry and coriander leaves and enjoy hot!

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Chilly Tofu Fried Rice Recipe/ Chilly Tofu Rice Recipe / Quick Tofu Chilly Fried Rice - Tofu Recipes

 

Chilly Tofu Fried Rice

Ingredients

Chopped coloured bell peppers - 1/2 cup

Frozen peas - 1/4 cup

Chopped garlic - 4

Chopped spring onions for garnish

Cooked basmati rice - 2 cups

( grains separated)

Salt and pepper to taste

Soy sauce - 1 tbsp

Red chilly sauce - 1 tsp

Green chilly sauce - 1 tsp

Vinegar - 1 tsp

Chilly oil - 3 tsp

Fried tofu cubes - 1 cup

Method

Heat oil in a pan saute garlic, bell peppers and peas till colour changes.

Add the sauces , seasonings , tofu and mix well.

Add the cooked rice and gently toss till combined.

Garnish with spring onions and enjoy hot!

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Avocado And Spinach Soup Recipe / Simple avocado Soup with Spinach - Soup Recipes

 

Avocado Spinach Soup

Ingredients

Vegetable broth / stock - 6 cups

Chopped spinach - 2 cups

Chopped jalapeno - 1 tsp

Avocado chopped - 1 large

Salt and pepper to taste

Chopped garlic - 4

Chopped onion - a handful

Chopped coriander leaves - 1 tbsp

Cumin powder - 1/4 tsp (optional)

Olive oil - 2 tsp

Method

Heat oil in a pan sauté garlic, onion , jalapeno and coriander leaves till colour changes.

Add the spinach and sauté for a minute , pour the broth/ stock add seasonings , cumin powder and boil for 5 minutes.

Switch off the stove and add the chopped avocado, using a hand blender blend the mixture to a smooth liquid.

Enjoy hot!

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Poori Wale Aloo Sabzi Recipe / Aloo Sabzi For Poori Recipe / Quick Aloo Sabji For Puri Recipe / Poori Aloo Sabzi Recipe - No Onion No Garlic Recipe

Poori Wale Aloo

Tempering

Oil - 1 tbsp

Jeera - 1 tsp

Slit green chilies - 3

Hing - 1/2 tsp

Other Ingredients

Boiled aloo - 3 medium size

( mash and make sure the pieces are slightly big)

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Garam masala - 1 tsp

Chaat masala - 1 tsp

Salt to taste

Crushed kasturi methi - 1 tsp

Water as needed

Chopped coriander leaves - 2 tbsp

Method

Heat oil in a pan and temper it with above ingredients. Reduce flame and add chilly powder mix quickly make sure you don't burn them.

Add aloo and mix well, pour needed water and in low flame cook till raw smell has disappeared.

Add the dry masala powders , kastoori methi and salt mix well.

Switch off the stove and garnish with coriander leaves and enjoy with Poori.

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Crispy Tofu Fingers Recipe / Crispy Tofu Recipe / How to Make Crispy Tofu / Quick & Easy Crispy Tofu - Tofu Recipes

 

Crispy Tofu Fingers

Ingredients

Firm Tofu - 6 oz pack/ 450 gms

( remove tofu from the pack drain out the water. Place a plate or wooden cutting board on top of the tofu, place a heavy object to press. Leave it for 20 minutes for the excess water to release. Now cut the tofu block into thick finger size pieces )

Salt and pepper powder to taste

All purpose flour - 1/4 cup

(diluted with little water to a semi thick paste add some salt and pepper, mix well. )

Oil to deep fry

Regular bread crumbs  or Panko bread crumbs- as needed to roll the tofu fingers

Method

Dip each tofu fingers into the all purpose liquid coat it well and roll it out into the bread crumbs.

Deep fry these fingers till crisp and light brown on all sides. Remove on a kitchen paper for extra oil to get absorbed. Sprinkle some salt and pepper on top this step is optional.

Enjoy with any dip you like.

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Burani Raita Recipe / Roasted Garlic Raita / Garlic Raita Recipe / Hyderabadi Burhani Raita Recipe / Boorani Raita Recipe - Raita Recipes

Burani Raita / Garlic Raita

Ingredients

Beaten thick curd - 1 cup

Chopped garlic - 8

( add more or less according to your taste)

Black salt - as needed

Roasted jeera powder - 1/2 tsp

Red chilly powder - 1/2 tsp

Oil to fry the garlic as needed

Method

Heat oil in a pan add the chopped garlic and in low flame fry till crisp and golden brown. Do not over fry and burn them as they will turn bitter.

Switch off the flame and add the dry powders and mix well. Let it cool completely.

Add the fried garlic mixture into the curd mix and enjoy with Biriyani , Pulao or Roti.

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