Fresh Neem Flower Rice / Vepampoo sadam Recipe / Veppampoo Rice Recipe / Neem Flower Rice Recipe / Neem Flower Sadam Recipe / Quick Rice Recipes

Fresh Neem Flower Rice

Tempering

Coconut oil - 1 tbsp

Mustard, Urad Dal, Channa dal - each 1 tsp

Jeera - 1/2 tsp

Mor Milagai crushed - 2

Chopped cashew nuts - 4

Curry leaves few

Chopped garlic - 2

Other ingredients

Cooked rice grains must be separate - 2 cups

( Leftover rice works best for this recipe)

Salt to taste

Pepper powder - 1/4 tsp

Fresh neem flowers - a handful

( Do not add more then the rice will be too bitter)

Ghee - 1 tsp

Curry leaves for garnish

Fresh Neem Flowers

Method

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

Lower the flame and add the neem flowers and sauté till light brown.

add salt, pepper powder and the rice gently mix till combined.

Lastly add ghee garnish with curry leaves, mix and enjoy hot with raita!

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Balsamic Bruschetta Recipe / Simple and Easy Bruschetta Recipe / Tomato Bruschetta Recipe / Bruschetta with Tomato and Basil Recipe

 

Balsamic Bruschetta

Ingredients for the topping

Chopped ripe tomato - 1 cup

Chopped red onion - 1/2 cup

Chopped fresh basil leaves - 10

Chopped garlic - 2

Salt and pepper powder to taste

Olive - 2 tsp

Balsamic vinegar - 1 tsp

( Mix all above ingredients into a bowl, gently give a mix )

Other ingredients

French bread / Baguette or any crushed bread - cut into 1/4 " slices as needed

Grated garlic - 1

Grated parmesan cheese - 2 tbsp ( optional)

Olive oil - as needed to brush on top

( Mix garlic with olive oil and brush both sides of the bread. sprinkle some cheese on top and bake it at 400 deg. F for 10 minutes or in Air fryer till the bread is brown. Each oven is different so temperature and baking time may vary. So keep an eye)

Ingredients for the balsamic glaze

Balsamic vinegar - 1/2 cup

Brown sugar - 2 tbsp

Sea salt a pinch

( Add all the ingredients into a sauce pan and in low flame cook till the glaze is semi thick switch off the store. Leftover glaze can be stored in the refrigerator)

Bruschetta

Assembling

Place the toasted bread on a plate place some filling on top. Drizzle the glaze on top and serve immediately.

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Sugarcane Juice Without Sugarcane / Summer Refreshing Sugarcane Juice With Sugarcane / Ganne Ka Juice Without Sugarcane / Summer Refreshing Drink Recipe

 

Sugarcane Juice Without Sugarcane

Ingredients

Mint leaves - 8

Lemon juice from 1 small lemon

Jaggery - 2 to 3 tbsp

Chopped ginger - 1 tsp

Ice cubes

Black salt - a tiny pinch ( optional)

Water as needed

Method

Take a blender add lemon juice, mint, jaggery, ginger and few ice cubes.

Blend till smooth and filter.

Add some water and ice cubes and serve chill.

This juice will taste close to the real sugarcane juice.

Note:

Alter above ingredients according to your taste.

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Andhra Style Papad Dough Recipe / Appadala Pindi Recipe / Papad Dough Balls

Appadala Pindi

Ingredients

Yellow moongh dal - 3 tbsp

Urad dal without skin - 1 tbsp

Red chilly powder - 3/4  tsp

Salt to taste

Hing - 1/4 tsp

Water - 2 tsp ( optional)

Peanut oil - 2 tbsp

( add more or less accordingly )

Method

Dry roast both the dals till just hot, do not fry till colour changes. Usually the dals are kept in sun and removed, dry roasting is optional.

Dry grind to a very smooth fine powder, transfer to a bowl.

Add salt , hing and water mix , slowly add oil and form to a tight dough. Divide it into equal size balls.

Add some ghee to hot rice mix a ball and enjoy!

Papad Dough Balls

Note:

a) You can store this for a week in refrigerator , but i make them fresh each time i need.

b) Usually seema mirapakaya / hot spicy red chilies are used for this recipe.

c) Traditionally only oil is used for binding the dough.

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Korean Rice Balls Recipe /Jumeokbap Recipe / Korean Vegetarian Joomuk Bap Recipe / Korean Style Rice And Veggie Balls Recipe

Korean Style Rice And Vegetables Balls

Ingredients

Cooked sticky rice - 2 cups

(short or medium grain rice, sushi rice)

Finely chopped carrots, zucchini and mushrooms - 1 & 1/2 cups

Chopped garlic - 2

Chopped onion - a handful

Spring onions - 1 tsp ( optional)

Rice vinegar - 3 tsp

Salt and pepper powder to taste

Toasted sesame seeds - 2 tbsp.

Crushed seaweeds - 1/8 cup

Sesame oil - 3 tsp

Spring onions for garnish ( optional)

Kumeokhap

Method

Heat oil in a pan sauté onion and garlic till color changes. Add the chopped vegetables and sauté in high flame for 2 minutes.

Add the rice vinegar, salt and pepper powder mix well and switch off the stove.

Add the spring onions , little sesame seeds and the cooked rice, pour a tsp of sesame oil and mix till well combined..

Cool and shape them into tight balls and roll them on sesame seeds and seaweeds.

Enjoy with any tip you like!

Korean Vegetable Rice Balls

Note:

Meat eater can add cooked salmon, bulgogi, etc.

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Ariyunda Recipe / Rice Ladoo Recipe / Roasted Rice Balls / Sweet Rice and Coconut Balls - Easy Ladoo Recipe

Ariyunda

Yields: 8 small ladoos     

Ingredients

Par boiled rice , Red rice or Rose matta rice - 1 cup

Jaggery - 3/4 cup

Grated coconut - 1/2 cup

Water - 1/4

Cardamom -6

Jeera - 1/4 tsp

Dry ginger powder - 1/2 tsp

Method

Wash rice once or twice and add it into a pan in low flame dry roast till golden brown colour and crunchy. Do not over fry and burn the rice.

Let the rice cool down take a mixie jar or a coffee grinder add the roasted rice, cardamom, coconut , jeera and ginger powder dry grind to a fine powder. Transfer to a plate and keep it aside

Melt jaggery in water and filter to remove impurities.

Pour the hot jaggery syrup into the ground mixture and mix it with a spoon , once warm to hold mix well and shape it into tight balls. Once cooled they will become hard.

Enjoy!

Note:

Fried cashew nuts in ghee can be added for extra taste.

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Tutti Frutti Cake Recipe / Simple Tutti Frutti Cake Recipe / Easy and Quick Tutti Frutti Cake Recipe

 

Tutti Frutti cake

Ingredients

All purpose flour / Maida - 1 cup

Sugar - 1 cup

Butter - 1 cup

Eggs - 4

Vanilla essence - 1 tsp

Baking powder - 1 tsp

Tutti frutti - 1/8 cup

Method

Take a blender add eggs, sugar , essence and butter blend till combined.

Add the flour and baking powder and blend once , transfer to a bowl and fold in the tutti fruitti.

Pour this mixture into a grease baking tin, tap it to make it even.

Bake at 350 deg. F for 40 minutes or till done.

Each oven is different so temperature and time may vary..

Remove from oven and let it cool completely.

Cool and cut into desired shape and enjoy!

For version - 2 click HERE

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How to Make Curd at Home? How to making Dahi Indian Yogurt at Home? Homemade Indian Yogurt / Homemade Curd

 

How to make curd at home

Ingredients

Whole milk - 2 cups

Curd - 1 to 2 tsp ( beaten)

( curd must be in room temperature)

Method

Pour milk in a pan and boil, simmer it for 2 to 3 minutes. Switch off the stove and let it cool down.

When milk is luke warm transfer to the bowl in which you are going to set the curd..

Add the beaten curd / culture and mix evenly.

Cover and set it in room temperature for 8 hours or overnight.

Next day your curd is ready to serve,

Keep it in fridge and enjoy cold!

Homemade Curd

Note:

a) Thickness of the curd depends upon the quality of the milk. So use whole milk if possible.

b) Make sure the culture is fresh and good quality.

c) Mix the culture evenly into the luke warm milk to get get good result.

d) Keep the milk in warm place to set curd, warm environment helps for best result.

e) Do not mix the culture in hot milk.

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Vegetable Pan Fried Noodles Recipe / Pan Fried Vegetable Noodles Recipe / Pan Fried Noodles Recipe / Crispy Pan Fried Noodles Recipe

Pan fried vegetable noodles

Ingredients

Cooked any kind thin noodles - 2 cups

( drizzle some oil gently mix and keep it aside)

Finely chopped vegetables of your choice - 2 cups

( I used spinach, carrot, broccoli, cauliflower, tofu, bell peppers I balanced the cauliflower, carrot and broccoli)

Chopped ginger and garlic - together 2 tsp

Chopped spring onion - a handful

Chopped onion - a handful

Chopped green chilly - 1

Salt and pepper powder to taste

White vinegar - 1 tsp

Sugar - 1/2 tsp

Corn flour - 2 tsp 

( diluted in water)

Soy sauce - 2 tsp

Vegetarian oyster sauce - 2 tbsp

Vegetable broth - 1 cup

Oil - 1 tbsp

( Add all sauces according to your taste)

Pan fried noodles

Method

Heat a heavy pan or non stick pan spread the oiled noodles and in low flame cook till crisp and light brown. Gently flip the other side and cook till crisp. Switch off the stove.

Heat oil in a pan fry green chilly, ginger, garlic, onion and spring onions fry till transparent.

Now add the vegetables and sauté in high heat for few minutes.

Reduce flame and add the seasonings and sauces sauté for a minute and pour the stock.

When it starts to boil pour the diluted corn flour cook till thick and switch off the stove.

Garnish with spring onions , pour this mixture on top of the pan fried noodles and enjoy hot.

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Coconut Spaghetti Recipe / Thengai Spaghetti Recipe / Edamame Spaghetti With Coconut

Coconut Spaghetti

Tempering

Oil - 1 tbsp
Mustard - 1 tsp
Urad dal and Channa Dal - 1 tsp each
Jeera/Cumin seeds - 1/4 tsp
Chopped cashew nuts - 10
Chopped green chilliest - 2
Hing - 1/8 tsp

Other Ingredients

Cooked Edamame spaghetti - 2 cups
( cook according to the direction on the pack)
Grated coconut - 1/2 cup
Pepper powder - 1/4 tsp
Salt to taste
Chopped Curry and Coriander leaves - few

Method

Heat oil in a pan and temper it with above ingredients.
Add the grated coconut and fry for a minute, add pepper powder and salt mix well.
Reduce flame add the cooked edamame spaghetti and toss well till well combined.
Garnish with curry and coriander leaves and serve hot!
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